The new blog is finally here! Come visit!

I've decided to make some changes! I have a new blog with a new name and a new site, but with the same content. I hope you enjoy the updated look and features!

Please visit me at Stir Crazy and let me know what you think:

Coffee, please!

Little H has been so generous as to wake us up at 5:30am in the recent weeks, or maybe it's been months at this point. It's hard to keep track of time these days. No matter what time he goes to bed (usually it varies by no more than an hour), his internal alarm goes off at the same time in the morning telling him, and then us, it's time to start the day. He is bright-eyed and bushy-tailed. I, on the other hand, am quite the opposite. With a baby on my hip and a coffee in my hand, we make our way to the living room. He plays while I wait for the coffee to do its magic.

I can't really complain though. The early morning wake-ups have been happening since he started sleeping straight through the night... so it's a trade off. It was a long 9 months of waking up every night in the middle of the night, so that fact that he sleeps until 5:30 now (sometimes 6:00, if we're lucky) is a HUGE success. I never thought the day would come.

However, this means that my previous schedule of working out at home before he wakes up is out the window. I've had to shift my workout schedule a bit. I've been doing a lot more strength training at the gym, which has worked in my favor since there's a lot more I can do there than at home. That means I've been doing less cardio at the gym, but have been running outside with Little H instead (and really enjoying it). Since I also like to incorporate yoga and pilates into my workouts, I try to fit that in a couple of mornings a week while he takes his first nap. Switching between cardio, strength training and yoga/pilates keeps me from getting bored.

I've quickly learned that you can't get too comfortable in any type of schedule when you have a baby. Just when I think I have something figured out, the little guy has to go and change it up on me. So we adapt and adjust. I'm sure my "new" schedule will soon be my "old" schedule, depending on how Little H decides to surprise me next.

And he's full of lots of surprises!

Pesto, pasta, and peas

Normally, a recipe titled Pasta, Pesto, and Peas would not grab my attention. But I had some leftover homemade pesto I wanted to use up, so I searched online for a pasta and pesto dish. Don't let the unexciting name fool you... this dish was really good.

I originally made the pesto for this Mozzarella Grilled Cheese Sandwich that I saw on an episode of Tyler's Ultimate. It's made with fresh mozzarella, sliced tomatoes, fresh sourdough bread and pesto....kind of an adult spin on the traditional grilled cheese. A great sandwich when you're looking for feel-good comfort food. And who doesn't love a good grilled cheese?

I made the pasta dish at the beginning of last week, and we had plenty of leftovers for the rest of the week. It's meant to be eaten at room temperature, but I made it as a cold pasta "salad". That worked out really well though because it was HOT here last week, and when you live on a 3rd floor walk-up with no a/c, 1) you do not want to be slaving over a hot oven or stove, and 2) you want to eat something cool and refreshing. And, of course, leftovers are perfect when you have limited time, aka kids. So, kids + great food + no cooking = a perfect combination. I served it with a side salad of local organic mixed greens and cucumbers, and tomatoes. Even I was surprised at how good this was!

If you want to make it even easier, you can use jarred pesto. But I thought the homemade pesto was worth the extra effort. For the pasta recipe, I made a couple minor changes. 1) I omitted the pine nuts (mainly because I didn't have any leftover after making the pesto, and they don't come cheap), 2) I used light mayo, and 3) I added diced chicken. I seasoned two chicken breasts with salt and pepper and baked them at 350 degrees for 30 minutes. Then I diced them into about 1-inch pieces and mixed them into the pasta salad to make sure the chicken was coated with the pesto and spinach mixture (you probably won't need all the chicken for this dish, so you can use any leftover cooked chicken for something else). You could also buy a cooked rotisserie chicken to save some time.

Also, I cut the recipe in half since the original recipe yields 12 servings. I will definitely make this again. Another great dish for spring and summer.

You can find the original recipe here ~ Pasta, Pesto and Peas, from the fabulous Ina Garten.

Enjoy!

"Absolutely Amazing Abs"

I don't have them, and I'm not sure I ever will. But we can all dream. The only real way to try and achieve amazing abs is by exercising them. I don't know if anyone really enjoys working out his or her abs, but for me it's all about variety. I get bored doing the same exercises for too long, and luckily that's apparently a good thing. I've read that after you do the same exercises for about 4 - 6 weeks, your muscles get used to them and they're not as effective. Time to change it up.

I got an email this morning from Athleta Chi, an inspiring blog written by various women athletes (and connected with Athleta, a great fitness clothing line). The link in the email brought me to a post with pictures and descriptions of a handful of exercises for Absolutely Amazing Abs. I tried a couple of them today and the balancing ones on the Bosu were killer... hopefully that meant they were working.

I think if I had her view on the beach I might actually enjoy the exercises more. Instead, I get to look at myself in the gym mirror... trying to look like I know what I'm doing!

Gym babysitting helps keep me sane (somewhat)

I didn't make it to the gym today because I needed to go to BRU, Target and Bed Bath & Beyond. Not exactly my ideal day, but a mom's duty calls. Little H and I were back, however, by noon. The day started off much earlier than I would have liked due to the little guy's new, unimproved napping schedule, or lack thereof. He was fussy when we got back, wouldn't nap... so I needed to figure out what to do with him since it was a balmy 85 degrees in our condo (and not much reprieve outdoors). Since the gym babysitter leaves at 2pm, I didn't have time to get in a workout. It's on days like today when I realize just how much 1 hour at the gym keeps me sane, even if only a little bit.

We usually go late mornings after his nap, and it's like a physical and mental recharge to get me through the day. Not only do I get some "me time", but Little H can crawl around to his heart's content (without me constantly wondering what he's getting into, which is everything these days).

Needless to say, we'll be heading to the gym tomorrow morning. I need my recharge. That, and because I just inhaled a burger, fries and ice cream. I'm going to roll myself to bed now.

Blueberry ricotta pancakes

One word... heaven. And I think I have the new ricotta to thank for it. These pancakes were so moist and delicious. The batter is mixed so that it purposely remains a little lumpy, which means that when you take a bite of the pancakes you get a burst of the ricotta. And if you've ever had anything with ricotta mixed with blueberries, the flavor is wonderful. Instead of traditional maple syrup to top it off, the recipe includes directions for a honey syrup that is lighter but still sweet. I would have made one change by adding lemon zest to the batter, but I didn't have any lemons. I think the added citrus flavor would have made the pancakes even better. I substituted with 100% whole wheat pancake & waffle mix, and I don't think I'd want them any other way.

I'm a pretty modest person, but I have to say that these pancakes were much better than similar lemon ricotta ones I had recently at a local restaurant. The restaurant's pancakes weren't as moist, and I could hardly taste the ricotta and lemon. I practically had to drown them in maple syrup.

I'll be making the blueberry ricotta pancakes again... (and again...) When I made them yesterday, I cut the recipe in half. Whether you make a full or half batch, you can always refrigerate or freeze any leftovers and reheat for a quick, easy and tasty breakfast. And they don't take long to make in the first place.... I made and enjoyed them during Little H's morning nap. I could think of worse ways to spend my time :)
Blueberry Ricotta Pancakes (adapted from Food Network's Giada de Laurentiis)
~Serves 4 (16 pancakes)

Ingredients:

• 2 cups water
• 1/3 cup sugar
• 1/3 cup honey
• 1 1/2 t. vanilla extract
• 2 cups 100% whole wheat pancake & waffle mix
• 1 cup whole milk ricotta
  
• 2/3 cup frozen blueberries
• melted butter
  
• zest of 1 lemon (optional)

Directions for honey syrup:

• Stir 1/3 cup of water and sugar in a small saucepan over medium heat until sugar dissolves, about 5 minutes.
  
• Stir in the honey. Set aside and keep warm.

Directions for pancakes:

• Using a rubber spatula, stir the remaining 1 2/3 cups of water and vanilla in a large bowl.
• Add the pancake mix and stir just until moistened but still lumpy.
• Gently stir in the lemon zest and then the ricotta, incorporating the ricotta while maintaining a lumpy batter.
  
• Gently fold in the blueberries.
  
• Heat a griddle or nonstick skillet over medium heat. Brush with the melted butter.
• Working in batches, spoon 1/4 cup of batter onto the pan for each pancake. Cook until golden brown, about 3 minutes per side.
• Serve with fresh blueberries and honey syrup.

Enjoy!

The farmers' market and a new love

Yesterday was opening day of the local farmers' market in Copley Square, so Little H and I made our way over there in the afternoon. I'd been looking forward to it for some time, and to be honest, I was a little underwhelmed. I expected more vendors, and a greater variety of fruit and veggies. What I seemed to forget is that it's only mid-May in New England, which means that there still isn't much growing happening around here. Even though the selection was a bit lacking, I did manage to pick up a few things that are pretty wonderful.

A couple of vendors sold locally-grown arugula, lettuce and other greens, English cucumbers, a variety of herbs, and delicious looking bright red strawberries.
There were also some locally-grown plants and flowers (unfortunately none of which I would have been able to carry home while also pushing Little H in the stroller).
However, the 4 items I walked away with were ones I was not expecting to purchase: goat cheese, ricotta, fresh bread and homemade raspberry jam. As soon as I saw the goat cheese, made at Crystal Brook Farm in Sterling, I knew I wanted to use it to make scrambled eggs for dinner that night (one of my favorite egg dishes). I warmed up some fresh 7-grain rolls in the oven to have on the side. These come from Iggy's Bread, who is based in Cambridge and supplies bread to many Boston-area bakeries, cafes and restaurants. They make quite a few different varieties, but this is the first time I had the 7-grain rolls. Wow, they are amazing! They have a nutty, grainy flavor with a touch of sweetness, and are extremely soft. I warmed another one up this afternoon and topped it with the homemade raspberry jam I got from Hamilton Orchards. Thanks to the market being open 2 days a week, we will now be enjoying Iggy's bread very often!
But one of the best purchases was the Renaissance Ricotta from Narragansett Creamery in RI. I walked up to their table and was handed a little paper cup filled with the ricotta and topped with a blueberry. I was in love. The ricotta I normally buy is the part-skim grocery store brand. Now that I've tasted the really good stuff, I'm not sure I was even eating ricotta before. The Renaissance Ricotta won first place in the WI World Cheese Championship (I know nothing about this competition, but I thought it sounded pretty important in the cheese world). It's made with whole milk and a little sea salt.... that's it. Because it's so pure, they suggest you eat it within 4 days after opening since it spoils faster. I bought it without batting an eye, and then realized I had no idea what I was going to do with a pound of ricotta in such a short amount of time. Enter the fabulous world of the internet. I found quite a few recipes, one of which I'll be sharing with you tomorrow.

I think I'm in ricotta heaven.

Homemade muesli with red berries

I was flipping through some cookbooks yesterday and found a recipe for homemade muesli made with strawberries and raspberries that looked delicious. I'm not sure I've actually had muesli before. I knew it was something like oatmeal or granola, and since I eat both almost daily, I figured it would be something I'd like.

According to Wikipedia, muesli is a popular breakfast cereal based on a mixture of uncooked rolled oats, fruit and nuts developed around 1900 by a Swiss physician for patients in his hospital. Instead of cooking the oats, they're soaked (usually in water).

I happened to pick up both strawberries and raspberries earlier in the day, but this recipe would work just as well with blueberries, bananas, dried apricots, prunes, etc., or a combination of the above. Also, the original recipe calls for coarsely chopped toasted hazelnuts, which I replaced with sliced toasted almonds because I already had them on hand. Again, you could replace these with other nuts, such as sunflower seeds, walnuts, etc. You can be creative depending on your own preferences.

Little H and I went for a run this morning, and I thought this would be a perfect pre-run snack with it's combination of whole grains, protein and fruit (plus a little added sweetness :) ). It did not disappoint!

Homemade muesli with red berries (adapted from Ina Garten's Back to Basics: Fabulous Flavors from Simple Ingredients) ~ Serves 2

Ingredients:

• 1/3 cup quick-cooking oatmeal*
  
• 1 1/2 T. sliced toasted almonds
• 2 T. granola with raisins**
• Pinch of kosher salt
• 1/3 cup hottest tap water
• 1 T. honey
• 4 large ripe strawberries, hulled and sliced
• 6 to 8 fresh raspberries
• 1 t. sugar
• Greek yogurt such as Fage Total 0%, for serving

Directions:

• Measure the oatmeal, almonds, granola and salt together in a bowl.
• Pour the water and honey over the mixture, stir, and set aside to soak for 12 to 15 minutes.
• Meanwhile, toss the strawberries, raspberries and sugar together in another bowl and allow to macerate while the muesli is soaking.
• When ready to eat, stir the berries into the oat mixture. Serve at room temperature with a dollop of yogurt on top.

Notes:

*Ina suggests using McCann's quick-cooking oatmeal, but all I had was Quaker old-fashioned oats and it turned out great.

**I used Bear Naked fruit & nut granola.

Enjoy!

Can snacking be a hobby?

Little H and I like to keep busy. Whether we're taking a class, running errands, meeting with friends or just taking a walk, I enjoy getting out with him during the day. So there are times when we're out for hours. If you know me well, you know I can't go more than 2-3 hours without food. I'm admittedly a snacker. If I don't eat often, I get the shakes. I get irritable. And I can't focus on anything else besides getting food in my belly.

Solution? Easy. I carry snacks with me at all times. They're always on my mental checklist when packing Little H's bag. When I have a couple different healthy snacks on hand, I can avoid stopping at the many tempting coffee shops and bakeries for a hunger fix. Don't get me wrong, I love my sweets, but I try not to indulge everyday.

By eating every couple of hours, I can avoid overeating at regular meals (which ultimately happens when I've gone too long without food). Incorporating healthy snacks into my day helps me eat smaller portions and, in a way, lets me enjoy my meals more since I can eat slowly and appreciate the food and the flavors... since I'm not shoveling food in my mouth from hunger.

Here are a few of my favorite go-to snacks:
Apples
Bananas
Kashi granola bars
Unsalted almonds
Unsalted mixed nuts
Dried fruit (apricots, figs, prunes,...)
Fresh medjool dates

These always do the trick for me.

If you have any favorite healthy snacks for when you're on-the-go, I'd love to hear them. As a perpetual snacker, it'd be great to add more to my rotation :)

*This reminds me of some homemade granola bars I've been wanting to try and make... look for those soon!

Cooking in season

We've been a little off-schedule this past week. Not as much cooking or exercising as usual due to being out of town for a few days. Because of the water main break and boil water order that affected 2 million people in MA, including everyone in Boston, Little H and I spent part of the week at my parents' house. A lot of fun was had by all! The little guy got to spend time with his Nonnie and Papa, which meant my hands were free for a change... not that I don't love holding that adorable boy :)

Since getting back home on Wednesday, I've made it to the gym once and cooked once. A supermarket trip is much needed. We're indebted to Don Otto's Market this week. We're big fans of their fresh, local meats and also their prepared foods, which we enjoyed twice over the last 3 days.

But I was itching to get back in the kitchen and found a recipe in a new cookbook I've been wanting to try. A simple pasta with lemon and asparagus. Fresh and light for spring. It's from the cookbook In Season: cooking with fruits and vegetables by Sarah Raven. I've always been interested in eating and cooking with fruits & veggies that are seasonal and local, and ultimately at their freshest and most delicious. I browsed a handful of cookbooks with this particular focus and liked the layout and content of this one the best. (And the full-page photos are beautiful to look at... another plus). It groups 2 months together in chronological order, highlighting fruits & veggies in season during those months and detailing recipes for dishes that use those seasonal foods. The recipes use simple ingredients, a prerequisite for me. A few of the other cookbooks were too "gourmet", using ingredients I've never heard of and preparations too involved. That type of cooking is not for me. So far, I've tried 3 recipes from this cookbook:

• Rhubarb tart - This was my first time making a pastry crust. I had to roll it out quite a few times before I was able to pick it up in one piece and place it in the pan (it kept getting holes or rips in it). I still never got the crust perfect, but overall the tart turned out really good. It had a custard-type filling mixed with the rhubarb that gave it a creamy texture with just the right amount of sweetness. The only other time I've ever had rhubarb is in strawberry rhubarb pies my aunt would make using fresh rhubarb from her garden. I was much younger then and didn't have a real appreciation at that time for the fact that she grew it, picked it and cooked it at it's freshest. I just remember how good it was!
  
• Cauliflower soup - I wasn't too crazy about this one. The flavor was a little dull, and the texture a bit too grainy (but I think that was my fault because I didn't purée it enough).
• Asparagus pasta with lemon - I made this one just last night and loved it. Tis the season for asparagus, and this dish was perfect for spring, light and fresh. The lemon juice and lemon zest gave it a refreshing flavor, not overwhelming with just a touch of citrus. The mixture of butter and cream helped coat the pasta with the flavors of the lemon along with the fresh parsley and grated Parmesan. Seasoned with salt and pepper and served with some fresh warm bread, this was a perfect spring dish.
  

The local farmers market doesn't open here until May 18th (in Copley Square). So, in full disclosure, the rhubarb, cauliflower and asparagus I used were not local, but they were all I could find in the stores. But since I was eager to try the recipes, I just used what they had (I think the cauliflower and asparagus were from CA and the rhubarb was from MI... not exactly local). In a couple weeks I'll be able to purchase fresh fruits & veggies directly from the local farmers, and that's when the true seasonal cooking begins. That's part of life in New England!

If you can find some good, fresh asparagus now, I'd encourage you to try this dish. I had it as my main meal, but it would make a great side dish as well.
Asparagus pasta with lemon (from In Season: cooking with vegetables and fruits by Sarah Raven) ~ Serves 4

Ingredients:

• 1/2 pound asparagus
• 12 ounces penne or egg tagliatelle (I used penne this time)
• Salt & pepper
• 3 tablespoons unsalted butter
• 1/3 cup heavy cream
• Grated zest and juice of 1 lemon
• 2 tablespoons extra virgin olive oil
• 1 tablespoon finely chopped flat-leaf parsley, to serve
• Freshly grated Parmesan cheese

Directions:

• Break off the tough or bendy bottom ends of the asparagus. If the stems are quite thick, pare off a thin layer of stalk at the stem end with a potato peeler. Cut the stalks at an angle, leaving the tips whole. Steam or boil the asparagus for 7 to 8 minutes, until tender but still crisp. Rinse in cold water and drain.
• Cook the past in a pot of salted boiling water until al dente.
• While you're cooking the pasta, warm the butter and cream in a pan over low heat and simmer for a couple of minutes. Add the cooked asparagus and lemon zest and juice. Take off the heat and leave for 5 minutes for the flavors to blend.
• When the pasta is cooked, drain all but a tablespoon of the cooking liquid, add the olive oil, and combine with the asparagus and lemon sauce.
• Stir, season with salt & pepper to taste, and serve with plenty of chopped flat-leaf parsley scattered on top and a bowl of grated Parmesan on the side

Enjoy!

Nice buns

Here it is, folks.... the sticky bun I've been craving all week. Actually, this one is called a "Sticky Sticky Bun" because it's extra gooey. It's sold at a local bakery here in Boston called Flour Bakery, one of my favorite stops for sandwiches, sweets and all kinds of goodies. And it's in walking distance from where we live... dangerous. I get overwhelmed whenever I'm in there because I usually want one of everything, and decision-making is not one of my strong points. Luckily, today I went in with one thing on my mind... sticky buns.

Why this particular sticky bun, do you ask? You might be familiar with the show Throwdown with Bobby Flay, which is in my usual rotation of shows on the Food Network. I happened to be flipping through channels the other night and saw the owner of Flour Bakery, Joanne Chang, on the show in a sticky bun throwdown with Bobby. And, well, after watching a half-hour show about sticky buns, I had to have one (naturally). And since Joanne's Sticky Sticky Buns won the throwdown, it was only a matter of time before I dragged Little H and my husband to get one. So at 8am this morning, with a groggy husband and baby in tow, we were there (along with the 20 other people in line in front of me... seriously... this place is always jammed). Was it worth it? Yeah, it was pretty good. Although, it would have been better if it was warm, just out of the oven, so that the "goo" (as she calls it) was even more gooey. I really liked the crunchiness of the pecans with the soft brioche. Would I get it again? Absolutely. But with so many other yummy sweets at Flour, I should probably try a little of everything for comparison.

*I like the story behind Joanne Chang, who originally graduated from Harvard with a degree in Applied Mathematics and Economics before changing careers. You can read more here.

Everything in moderation

*FYI...this post isn't baby-related. Bummer, I know. Little H is much more interesting. This is just something I was thinking about.

Everything in moderation. This is my general philosophy when it comes to food. But I didn't always think this way...it took a long time for me to feel this way about eating. I like to eat (who doesn't, really?), and I think most of us battle with a daily internal struggle of eating what we want to eat and what we should eat. In the past, there were times when I followed an "all or nothing" philosophy, which I discovered was neither sustainable nor enjoyable. I've eaten at both extremes, at one time cutting out all fat from my diet (and obsessing about it) and another time eating WAY too much ice cream and sweets (I blame that on graduate school stress!). Neither was a healthy way to eat. Although now I make an effort to eat a variety of healthy foods, in general I don't obsess over food anymore.

I've found that if I deprive myself of something, I only want it more... and, well, we all know what happens then... we overindulge and then feel guilty about it. So now I allow myself what I want, but in the proper portions. Even when I eat something that isn't quite so healthy but is really rich and delicious, I find that I don't need to eat very much of it to feel satisfied. Eating "real food" made with fresh, quality ingredients means more flavor. Haven't you ever craved something, then eaten a reduced-fat, flavorless version of what you want? It never truly satisfies you and you end up eating more of the "substitute" than you should and are still craving the real thing. Why not instead eat a little bit of the real thing? It's so much better.

It's also about compensation (not the monetary version, although that would be nice). It's about compensating for the pastry you had for breakfast, the ice cream after lunch, or the heavy meal you're having for dinner. For example, if I know I'm going to have a big dinner, then I scale back and eat a smaller lunch that day. If I have a sticky bun for breakfast (kind of random I know, but I've been craving one since watching a show about them), then I make a point to eat lighter the rest of the day. And of course there are days I eat crap all day (holidays are both my best friend and my enemy), so I'll eat healthy the next day.

I'm reading a book right now, French Women Don't Get Fat by Mireille Guiliano, which basically describes the healthy relationship that French women have with food. They don't obsess over food, don't deprive themselves, and they compensate when they eat certain foods. (And apparently, according to the author, they don't really exercise, but they do walk a lot of places to stay active.) For them, it's about eating a variety of foods for a "diet" that is sustainable. I think sustainability is key, since depriving yourself of certain foods all the time is not a sustainable way to eat for life.

So if you want to know why this so-called healthy eating blog includes recipes for foods like biscuits, blueberry muffins and mac & cheese, it's because I believe that the secret to healthy eating is enjoying all good food in moderation. Everyone has their own feelings about food and what they eat, but this is just what I've found works for me.

I thought I'd end with one of my favorite new recipes... one that seems appropriate for this post since it's based on a dish from France. Ina Garten's Country French Omelet is inspired by one that she enjoys often at Cafe Varenne in Paris. Although this is traditionally a breakfast dish, we often have it for dinner. The first time I made it with the bacon, and the rest of the times without it. It's great both ways, and very simple. Last week we had Simply Steamed Asparagus (seasoned with a little kosher salt & pepper at the end) as a side with it, and it was "one of the best meals" I've ever made, according to my husband. (I never would've imagined getting that kind of reaction from eggs and asparagus). It really was good though. And so simple, who would've thought?

Country French Omelet (from Ina Garten's Back to Basics: Fabulous Flavors from Simple Ingredients) ~ Serves 2

Ingredients:

• 1 tablespoon good olive oil
• 3 slices thick-cut bacon, cut into 1-inch pieces
• 1 cup (1-inch-diced) unpeeled Yukon Gold potatoes (I like to make the potatoes a little smaller)
  
• Kosher salt and freshly ground black pepper
• 5 extra-large eggs
• 3 tablespoons milk
• 1 tablespoon unsalted butter
• 1 tablespoon fresh chopped chives

Directions:

• Preheat the oven to 350 degrees.
• Heat the olive oil in a 10-inch ovenproof omelet pan (a stainless steel skillet works fine) over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.
• Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Removed with a slotted spoon to the same plate with the bacon.
• Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a plate, divide in half, and serve hot.

Enjoy!

A "vacation" from the gym

Some people choose to exercise when they go on vacation, while others choose to take a "vacation" from working out. I've fallen into both categories in the past, but last week I chose the latter. I wanted this trip to be the ultimate in relaxation. For me, that meant saying no to the hotel gym (and saying yes to desserts and lots of yummy food... not a good mix for a beach vacation, where bathing suits are the daily attire!).

So for the first time in a couple weeks, the little guy and I went for a run today. This was my first run since the flowers and trees have bloomed here, so I couldn't resist taking a few pictures. Thought I'd share...

I miss my Mango Daiquiris

Beach. Sun. Sand. Fruity Drinks. Flip Flops. I miss it all. I love you, Turks & Caicos. For 8 days, you teased me with your beautiful beaches, palm trees, soft sand and warm sun. Then, in the blink of an eye (well, really a 3.5 hour flight), it was gone. Oh well... it was great while it lasted.
My favorite moments of the trip were of Little H playing in the sand and in the water. It was his first time on a beach, in the ocean, and in a pool. As you can imagine, we were picture happy capturing all of these "firsts." We're not sure how he felt about the ocean (a little bit of crying), and he seemed to tolerate the pool (lots of blank stares), but absolutely loved playing in the sand (and trying to eat seaweed... you just can't take your eye off him for a second!). When we weren't at the beach, he could usually be found flirting with the island girls. He had quite a few girlfriends... apparently he has a thing for waitresses. Watch out, ladies!

We've been home for 3 days now... and it's back to reality. Fortunately spring is finally here in Boston, so we came home to flowers and leaves on the trees. This is really a beautiful time in the city... so it could be worse.

Now, where's my mango daiquiri?

Our new friend, BOB

It was 60 degrees and sunny today... a great day for Little H and I to go for our first run with the new BOB stroller. We walked to the Charles and ran along the river's path for a little over 3 miles. Depending on which side of the river you're on, there are gorgeous views of either Back Bay or Cambridge. And a lot of times the sailors from the sailing team (Boston University, I think) are out on their little sailboats, adding to the view. I definitely feel lucky that we live so close to the Charles.

Whenever the weather's nice, runners, bikers and walkers come out of the woodwork and flock to the river... especially this time of year, when we all come out of winter hibernation. It's a great place for people watching (which is a good distraction when trying to get through that last mile). There are all kinds of people.... the hard-core runners (who leave me in their dust and make running look way too easy... yes, I'm jealous), the occasional runners (like me, who are happy just jogging along and looking around), tourists (please move to the side of the path while you stop to look at your maps, people!), people in suits and work clothes taking a stroll, and the list could go on..... there's never a lack of interesting people.

Little H got lots of smiles as we ran along. I really wish he was facing me in the stroller because I'd love to see what he looks like and what he's doing... my guess is not much, except looking cute of course. He was quiet the entire time, and although I thought he'd take a little snooze, he was wide awake every time I checked. Just hanging out, enjoying the ride. When we were done, we sat on one of the benches so he could have a little snack. Next time, we'll stop at one of the parks along the river so he can enjoy the swing. Actually, I think I like watching him in the swing more than he enjoys being in it... no smiles, just that "I don't care" look he has. Always a good photo opportunity :)

After only the first run, the stroller has already paid for itself. I'd rather be outside than at the gym on days like today. I'd like to think that Little H feels the same way. I mean, who wouldn't want to hang out and get pushed along in a comfy little ride? Thanks BOB.

My at-home "gym"

I know this may come as a surprise, but raising a baby in 800 sq feet comes with it's challenges. There are a lot of perks living in a city... ample living space is not one of them. But I like to exercise at home in addition to the gym, so I have to be creative with my at-home workouts. I obviously don't have room for big equipment, but I can still get a good workout with a few key pieces. Here's what I use:

• Hand weights ~ I mainly use 8 lb & 5 lb weights to do exercises for biceps, triceps, shoulders and back. I also have 3 lb and 2 lb weights, but don't really use them.
• Resistance band ~ I use this to work out the same muscles as above, but I like that it works the muscles differently. It's all about variety.
• DVDs ~ I mainly do yoga for my DVD workouts. Each has a different focus, such as abs, total body (broken out into upper body, lower body and abs... for those days you only want to target a specific area), and cardio yoga (this one's a killer on my legs).
• Push-up bars ~ I'm horrible at push-ups, and they usually kill my wrists. But these help make push-ups a little more bearable. (with that said, I'm still lucky if I can do 12 in a row.)
• Pilates & yoga mat ~ The mat has that gripping surface so I'm not sliding all over... every little bit helps.
• Pilates "Magic Circle" ~ This enhances a lot of the pilates moves, forcing you to focus even more on proper form.
  
• Foam roller ~ This is a new addition to my mini gym. Although I don't "workout" with it, it's been a lifesaver as a muscle massager after runs.
• Little H ~ Carrying him up and down the stairs of a 3rd floor walk-up counts as a workout to me :)
• Jogging stroller (obviously not pictured) ~ Even though this technically isn't used "at home", I still consider it part of my non-gym repertoire. Truth be told....I haven't actually used it yet. I just picked it up yesterday and, unfortunately, it doesn't look like I'll be able to try it out for a couple more days. With all this torrential rain, it was a struggle just to motivate myself to make the 5-minute trek to the gym this morning, especially with a wiggly little 18 lb person strapped to the front of me. But I made it there, and managed to run 4 miles in anticipation of using the new stroller... hopefully on Thursday!
  

Besides the DVDs, which I store in the entertainment center, all of the other equipment is stored under the bed or in our bedroom closet. If not, we'd be tripping over it everyday. In 800 sq feet, we can only keep out what's absolutely necessary for daily life. And, yes, a 3 ft wide baby jumperoo sitting on our living room floor is a necessity. If you have kids, no explanation needed. 20 straight minutes of a happy entertained baby is a dream :)

Breakfast for Dinner

As you might recall, I love breakfast. Any excuse to make or eat breakfast food, day or night, works for me. We've been trying to eat less meat for dinner, so that means getting creative. There have been some successes, and some major flops (last night's quinoa with sweet potatoes didn't go over well... and I have to agree with my husband on that one. Believe me, you don't want that recipe). Tonight's dinner/breakfast falls into the "success" category. And, surprise surprise, it's from the talented Ina Garten. Seriously though, everything I have made of hers has been amazing. I realized that I've been (unconsciously) working my way through a lot of her recipes in the last month. She's my go-to gal for great, easy food. I'm a bit obsessed.

I love eggs, and so does my husband. And, since there's a ton of variations with eggs, we have a lot of options. Tonight was scrambled eggs with goat cheese and chives, chive biscuits, and turkey bacon (ok, so the turkey bacon was my addition; Ina would use applewood smoked bacon, which of course would have been even better). The difference between my typical eggs and Ina's eggs is butter and half & half. As you can imagine, these not-so-healthy additions make the eggs taste really REALLY good.

The chive biscuits sounded like they'd go well with the eggs. I'd never made biscuits before and was in the mood to try something new. I always thought biscuits were difficult to make, but they were extremely simple and quick (made during Little H's afternoon nap)... and delicious. She also has a recipe for buttermilk cheddar biscuits that I think I'll try soon.

Since I made the biscuits ahead of time, the eggs and turkey bacon took only 15 minutes. I warmed the biscuits in the oven (wrapped in aluminum foil) while the bacon was cooking. Ideal for a quick, yummy dinner... or breakfast... or lunch. Speaking of, I think this will be my lunch tomorrow too.

*On a side note, I also made Ina's Country French Omelet twice last week. Loved it. Updates soon. (Oh, and yes, I am now on a first name basis with Ina. My new BFF).

Scrambled Eggs with Goat Cheese (from Ina Garten's Barefoot Contessa Family Style)
This original recipe serves 6, but I cut it in half when I made it tonight and had more than enough for two (although my husband had no problem finishing it off)

Ingredients:

• 16 extra-large eggs
• 1 1/4 cups milk or half & half (I used half skim milk, and the rest half & half)
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 4 tablespoons (1/2 stick) unsalted butter, divided
• 6 ounces fresh goat cheese, such as Montrachet, crumbled
• 2 tablespoons minced fresh chives

Directions:

• Whisk the eggs in a bowl with milk, salt and pepper.
  
• Heat 2 tablespoons of butter in a large saute or omelet pan. Add the eggs and cook them over medium-low heat, stirring constantly, until the desired doneness.
• Off the heat, add the goat cheese, chives, and the remaining 2 tablespoons of butter. Stir and allow the eggs to sit for 30 seconds, until the cheese begins to melt.
• Check for seasonings. Serve hot.

Chive Biscuits (from Ina Garten's Barefoot Contessa Family Style)
Makes 8 biscuits (you can freeze the leftovers if you're not planning to eat them within a couple of days)

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 1/4 pound (1 stick) cold unsalted butter, diced
• 3/4 cup half & half
• 1/2 cup chopped fresh chives or fresh parsley
• 1 egg mixed with 1 tablespoon water, for egg wash

Directions:

• Preheat the oven to 400 degrees.
• Combine the flour, baking powder, salt and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. With the mixer on low, add the half & half and beat until just mixed. Add the chives and mix until just combined.
• Dump the dough onto a well-floured board and knead lightly into a rectangle 3/4-inch thick. Cut out round with a 2 1/2-inch round cutter (I didn't have one, but my 1/3 measuring cup was the same size at the top and worked decently) and place on a sheet pan lined with parchment paper. Brush with the egg wash.
• Bake for 20 to 22 minutes, until the tops are browned and the insides are firm. Serve warm.

Enjoy!

My half-marathon man

I have to wish a huge Congrats to my husband who ran the New Bedford half-marathon yesterday! Little H, my mom and I cheered him on at the 5-mile mark and after he crossed the finish line. He reached his goal of running it in under 2 hours... 1 hour and 58 minutes, to be exact. Since the farthest I've ever run is about 5.5 miles, I'm so impressed by his accomplishment. The weather was gorgeous, about 55 degrees and sunny... apparently it was a little warm for a 13.1 mile run (really? seemed like an ideal temperature, but all the runners were in shorts and t-shirts... and still extremely sweaty). But it was perfect for us spectators :)

Personally, I took a week off from running last week but continued to hit the gym for cross training, and at home I did pilates, yoga and weights. I was back running today, doing 3 miles on the treadmill. If watching hundreds of ridiculously in shape people run 13 miles doesn't motivate you, what will?!

Also, another incentive to run ~ a new purchase I made this morning, the BOB Revolution jogging stroller. It's something my husband and I have been talking about getting and I'm really looking forward to using! The weather is getting nicer and nicer, and we want to take advantage of running outside on the gorgeous days. So now I'll be able to do that during the week with Little H, and my husband and I can run together with him on the weekends. Although we don't have the stroller yet, we should be able pick it up sometime next week!

Chicken

No, this not not a food-related post. I chickened out of my race on Sunday. It's not because I didn't think I could finish...I was feeling really good about it actually. I didn't run because of the rain. And I'm not just talking about a little drizzle. It was practically a hurricane here for 4 days (ok, so that's a bit of an exaggeration, but it was pretty bad). I don't like to walk outside in the rain, so you can imagine how I feel about running 5 miles in it. I didn't even leave the condo... not even once, all day. I thought I'd feel a little guilty about missing the run, but no guilt here. I was perfectly happy inside, warm and dry.

The weather this week is a different story. It's going to be sunny and close to 60 degrees. Now that's my kind of weather.

On the move

I've had a good workout week, although I missed one workout on the schedule. Here's my week in review:

• Monday: Stretch & strength ~ At home while Little H napped in the a.m., I used weights, a resistance band and push-up bars to work my biceps and triceps. Then some stretching. It was nice to have a slower workout day after the Sunday run.
• Tuesday: 3 miles on the gym treadmill.
• Wednesday: Rest day. I was supposed to do 45 min of cross training, but I took a mom & baby class and couldn't make it to the gym. So instead, I moved this to tomorrow and didn't take the usual Rest day on Friday.
  
• Thursday: 45 min of cross training (mix of elliptical, rowing machine, bike)
• Friday: 2 mile run & strength ~ At home while Little H napped in the a.m., I used weights and a resistance band to work my shoulders and back. After he woke up, we were off to the gym for a 2 mile treadmill run followed by some ab exercises.
• Saturday: I should be doing 60 min of cross training but we have other plans for the day.
• Sunday: I should be doing a 5.5 mile run, but the race/event I'm running in that day is 5 miles. But since I ran 5.65 miles last Sunday, I'd say that makes up for it!

This was a good week, as far as fitting in all the workouts. I haven't had too much else going on so it was easier to make it to the gym. During busier weeks, it's not so easy and I sometimes miss 2 or 3 days. I just try to fit it in when I can.

Little H has also been getting a workout lately. He's on the move, or at least trying to be :) I've been seeing a lot of this adorable bottom...
He gets up on his hands and knees and rocks back and forth, then falls to the ground flailing his arms and legs, and gets right back up and does it again.... and then he repeats that over and over. It's adorable. Although he's not actually crawling, he's somehow making forward movement because when he sees a toy he wants on the other side of the rug (or a pacifier on the other side of the crib), he makes his way over and gets it. He's a very determined little boy.

Although I've been very excited for this next milestone, I'm also stressing out. Our place isn't quite ready for a mobile baby. I've put in the outlet covers, but other than that we have some baby-proofing to do. Right now, he pretty much stays on the living room rug, and I always have my eye on him. But I know that pretty soon the inevitable will happen... he'll be zipping across the floor. Oh boy. Our little guy is growing up so fast.

Baked sweet potato "fries"

Tonight, I made the sweet potato "fries" I mentioned in the previous turkey cheeseburger recipe post. These fries are another staple in the dinner rotation at our house. It's another one of Ina Garten's recipes, from the same cookbook as the blueberry streusel muffins. They are so simple and quick to make. I usually peel and cut the potatoes while Little H is playing or taking his afternoon nap. I put them in a large ziploc bag, and later (right before baking them) I add the olive oil and other ingredients and shake it all up in the bag so the potatoes are evenly coated. Then I put them on a sheet pan covered in aluminum foil (easy cleanup) and some cooking spray (to prevent them from sticking), then pop them in the oven. I love that they're baked and not fried. So you can enjoy them without the guilt!

The only thing I struggle with in this recipe is cutting the sweet potatoes to the right size and shape. In the picture in her cookbook, they look more like the shape of typical fries; whereas mine tend to look more rectangular (see photo below... I have to admit, the fries are looking a little sad in that picture). I think the sweet potatoes I've been using are too big, so when I try to cut them into smaller "spears" this is inevitably what happens. Luckily, their shape doesn't affect the taste... always delicious. A perfect side for all kinds of burgers and sandwiches.
Baked Sweet Potato "Fries" (from Ina Garten's Back to Basics: Fabulous Flavors from Simple Ingredients)
Serves 4

Ingredients:

• 2 medium sweet potatoes, peeled
• 2 tablespoons good olive oil
• 1 tablespoon light brown sugar
• 1/2 teaspoon kosher salt, plus extra for sprinkling
• 1/2 teaspoon freshly ground black pepper

Directions:

• Preheat the oven to 450 degrees.
• Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer.
• Combine the brown sugar, salt, and pepper and sprinkle on the potatoes.
• Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with salt and serve hot.
  

Enjoy!

Blueberry streusel muffins, and another "treat"

On Saturday, my mom and I had the pleasure of getting facials at Exhale Spa. I try to do this twice a year, but wish I could go more. I love this spa. It is the ultimate in relaxation. An ideal day would be a day at Exhale, including a yoga class in the a.m., followed by a massage, facial, manicure and pedicure. A girl can dream, can't she?

My mom and I were both looking forward to this special treat for ourselves. I thought I'd start that morning off with another kind of treat... something sweet. I was itching to bake something, so I pulled out the cookbooks and browsed the breakfast recipes. I have two of Ina Garten's cookbooks (aka Barefoot Contessa), and I almost always turn to them first because 1) her recipes are "accessible" for the everyday cook (and mom), meaning they are quite simple to make and don't involve a ton of ingredients, 2) everything of hers that I've made has turned out delicious, and 3) I love her show. I'm a little obsessed with the Food Network, and I particularly enjoy watching Ina cook and entertain. I would love to cook in her East Hampton kitchen (with her, of course; not only is she an amazing cook, but she seems like the sweetest person too), and then relax and enjoy some delicious food and a glass of wine with her in that beautiful backyard. (Apparently it never rains there... the weather is picture perfect in every episode. My kind of place.)

In her cookbook Back to Basics: Fabulous Flavors from Simple Ingredients, I found a recipe for blueberry streusel muffins. I love that crumbly streusel topping, so I was sold. For the record, these are by no means healthy. But we all deserve a treat every now and then. And when you can make it yourself, it makes the experience and the food that much sweeter. I have a huge sweet tooth and love to bake... so this was just another excuse to try something new :) These muffins were very simple to make. Besides using the food processor to mix the streusel topping, everything else can be mixed in bowls (making cleanup pretty easy). I loved the flavor that the lemon zest added to them... it was not overpowering, but gave them an added dimension. They turned out amazing and I would absolutely make them again. My mom and husband agreed. I served them with Greek yogurt, fresh strawberries, blueberries, sliced almonds, fresh OJ and coffee. It was the perfect treat to start the day.

Then we were off to the spa, and from there off to lunch. I have to give a big thanks to my husband who watched Little H while my mom and I were getting pampered. I'm already looking forward to going again (never soon enough!).
Blueberry Streusel Muffins (from Ina Garten's Back to Basics: Fabulous Flavors from Simple Ingredients)
(this original recipe makes 20 muffins, but I cut the recipe in the half and froze the leftovers)

Ingredients:

• 3 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 4 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 cups buttermilk, shaken
• 1/4 pound (1 stick) unsalted butter, melted and cooled
• 1 1/2 teaspoons grated lemond zest
• 2 extra-large eggs
• 2 cups fresh blueberries (2 half-pints)

For the streusel topping:

• 3/4 cup all-purpose flour
• 1/2 cup light brown sugar, lightly packed
• 1 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 4 tablespoons (1/2 stick) cold unsalted butter, diced

Directions:

• Preheat the oven to 375 degrees. Line muffin tins with paper liners.
• Sift the flour, sugar, baking powder, baking soda and salt into a large bowl and blend with your hands.
  
• In a separate bowl, whisk together the buttermilk, butter, lemon zest and eggs.
• Stir the buttermilk mixture into the flour mixture with a fork, mixing just until blended. Fold the blueberries into the batter. Don't overmix!
• With a standard (2 1/4-inch) ice-cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.
• For the topping, place all the ingredients in the bowl of a food processor fitted with the steel blade and pulse until the butter is in very small pieces. Pour into a bowl and rub with your fingers until crumbly. Spoon about 1 tablespoon of the streusel on top of each muffin.
• Bake the muffins for 20 to 25 muffins until golden brown.

Enjoy!

5.65

= the number of miles I ran today! Boston was a gorgeous 53 degrees today, and since my weekly long runs fall on Sundays, I was looking forward to running outdoors on such a "warm" day (when you live in New England, 53 degrees is "warm" after 3 months of winter... we take what we can get.) No gloves, no hat. Beautiful views of the city running along the Charles. Infinitely more enjoyable than running on a treadmill, as most people would agree.

I was only supposed to run 5 miles. I wish I could say I had a burst of energy and wanted to run the additional .65 miles, but the truth is I ran farther by accident. Before I left, I quickly mapped out the route using Google maps and calculated (what I thought) was 5 miles. (Google maps, by the way, is very helpful when mapping out runs). When I got back I double checked the distance, and it turns out that it was 5.65 miles. Surprise! It was my mistake, but I guess it's better to run more than expected rather than less. Realizing that I ran that far made me feel amazing, especially since I was nervous about making it 5 miles without stopping/walking.

Next Sunday, I'm running in a 5-mile race/event. I'm feeling confident about it after today. And although the chance of having another gorgeous 53 degree day next Sunday is slim, I'll just be happy if it doesn't snow or rain. I don't ask for much!

An excuse to eat mac & cheese

Not that you ever need an excuse to eat mac & cheese. But read on to see why I'm eating lots of it this week....

I ran 4.5 miles on the treadmill yesterday, and was dreading it before it even started. I was supposed to do it Sunday, but I took a day to relax instead. Then on Monday, Little H's eating and napping schedule was all out of whack. His bottom 2 teeth are coming in, and I think it was making him more fussy than usual. So I decided to spare the gym babysitter from a cranky baby. Thinking back, I should've gone because I could've used a mini break from Mr. Crabbypants.

But he seemed better yesterday morning, so off we went to the gym. And maybe taking 2 days off worked in my favor because, to my surprise, I had a great run! I really had to think about not looking at the clock and the timer. I have Will Smith to thank for making the time go by (fairly) quickly. Gotta love True Hollywood Story.

When we got home, Little H went down for his nap and I had myself some mac & cheese. This wasn't your typical blue box mac & cheese (everyone's childhood favorite), although that would've been much simpler to make. I finally cracked open The Athlete's Palate Cookbook, and found a recipe for a "grown-up" mac & cheese. My husband's choice ~ Baked Macaroni and Artisanal Cheese with Chorizo and Piquillo Peppers. (Sounds a lot more complicated than it is.) I made it on Sunday. My husband ran 10 miles that day, so I thought it would be a good time to make one of the "recovery" meals in the book. It was delicious, if I do say so myself. I substituted with andouille sausage and roasted red peppers, since the other ingredients weren't in stock, and grated 50% light cheddar to lighten it up a bit. I made a large amount so we could use it for other meals this week. I love leftovers.
So this was my "recovery" meal after yesterday's run. Some days when I run or workout, I feel like my stomach is a bottomless pit, but this filled me up. Now, as far as the other 3 times I've eaten it this week... no excuses. It just tastes that good, and it's sitting there staring at me in the fridge. Waste not.

Plus, it's such a comforting way to end the day... curled up on the couch with a blanket and a warm bowl of mac & cheese.

Here's the original recipe (double it like I did if you want a lot of leftovers):

Baked Macaroni and Artisanal Cheese with Chorizo and Piquillo Peppers
(from The Athlete's Palate Cookbook)

Ingredients:

• 8 oz. macaroni, cooked al dente
• 4 tablespoons unsalted butter
• 1/4 cup unbleached or all-purpose flour
• 1 cup 1% low-fat milk (I used skim and it was still creamy)
• 2 cups grated artisanal Cheddar cheese (I used 50% light Cabot cheddar)
• 1/4 teaspoon grated fresh nutmeg (I used ground nutmeg)
• Salt and white pepper to taste (what is white pepper? I used black)
• 3/4 cup chorizo sausage, casing removed and diced
• 1/2 cup chopped basil, loosely packed
• 1/4 cup piquillo peppers, julienned (optional)
• 1/4 cup bread crumbs
• 2 tablespoons extra virgin olive oil

Directions:

• Preheat oven to 325 degrees F.
• Cook the macaroni to al dente according to package directions; set aside.
• Make a roux by heating the butter and flour in a large pot, stirring constantly on very low heat until blonde. Add the milk; simmer on medium-low heat for 10-15 minutes (the mixture will be thick). Add the cheese, slowly, whisking to make sure it melts all the way through. Add the nutmeg and season with the salt and pepper, then fold in the cooked macaroni.
• Remove the pot from the heat and add the chorizo, basil, and peppers.
  
• Place in a 13"x9" baking dish. Cover with the bread crumbs and drizzle the olive oil on top. Bake for 15 minutes or until done and the top is golden brown.

Enjoy!

I heart avocados

Little H, however, does not seem to share my love. After a one week break from solids (yeah, it was going that bad), he started on them again last Thursday. Since he's almost 7 months old, I thought we would've made more progress with solids by now. I re-introduced butternut squash first because that seemed to be the food he disliked the least. This time around, he seems to be liking it more. So next up was mashed avocado... this one's not a big hit. He tolerates it, but makes a funny face every time it actually makes it into his mouth (usually he just chews on the spoon and avocado falls down his chin). And so it goes.

Personally, I think avocados are extremely yummy.... so buttery when they are good and ripe. I eat them on sandwiches and salads, with eggs, and of course when they're used to make guacamole. And they're pretty delicious by themselves too. Obviously, Little H doesn't agree.

As luck would have it, they're also good for you. According to a recent article "Absolutely happy!" in the March issue of Parenting magazine, avocados are a flat-belly food. (Now do I have your attention?) Yup, apparently eating them can help you lose weight in your tummy. Avocados are rich in potassium, which helps counteract the negative effects of salty foods by helping bring water into the cells, where it should be.

*Here are a couple other avocado nutrition facts (had to sneak it in here): They contain oleic acid, a monounsaturated "healthy" fat that helps decrease bad cholesterol (LDL) and increase good cholesterol (HDL). They're also rich in the nutrient folate, which is also important for heart health. (There are even more health benefits, but I'll spare you any more boring facts.)

Now, where was I? Oh yeah, flat-belly foods. Here are some more the article lists: berries, cherries & grapes, low-fat dairy, lean protein, whole grains, healthy fat (nuts, olives, flaxseed oil, avocado, and chocolate!), green tea, and beans. Bonus for me because I love this stuff.

Little H is actually trying to put on some weight (he's a bit under where he should be), so maybe that's why he's not eating up those avocados. Maybe he's smarter than I give him credit for. As long as he maintains that adorable, round baby belly, then I'm happy :)

Pancakes, eggs, oatmeal... oh my!

I love breakfast. I would eat breakfast foods every meal of the day if I could. I love french toast, pancakes, eggs, pastries, cereal, coffee, juice... the list could go on and on. Maybe it's because morning is my favorite part of the day. I look forward to that first cup of coffee and first meal to get me going. Another thing I *love* about the morning... opening the door to Little H's room and seeing a big smile on the face of a (usually) very happy and well-rested baby! But I digress...

I know that there are a lot of people that skip breakfast... honestly, I don't know how they do it. By the time I wake up in the morning, I'm starving. I immediately start thinking about what I'm going to eat (and what I'm going to eat the rest of the day... yes, I'm a planner even when it comes to my meals. A little nutty, I know). And now I'm also trying to choose the right foods to fuel (and refuel) my morning workouts, especially my runs. But the meals have to be quick and simple since I'm usually hurrying to get in the shower and then out the door with the little guy (recall my last post about being feeling like a frazzled mom-on-the-go).

A recent article in the March issue of Runner's World magazine seemed to address my needs. The article, titled "Jump Start", listed a variety of breakfasts good for fueling runs and repairing muscles after a run. According to the article, you want to eat between 400 and 500 calories after a run, with the right mix of carbs and protein. Carbs "replenish glycogen in your muscles, while protein helps to build and repair those muscles." My first thought.... Perfect excuse to eat and try some new meals! Plus, the hard work is already done since all the meals have the right nutrients.

One of the meals they list for refueling after a run is the High-Protein Pancakes. You warm up two frozen whole-grain pancakes, top them with fat-free vanilla Greek yogurt, blueberries, almonds and hazelnuts. Pretty basic. I could handle that. I happened to be at my parents over the weekend and I decided to make some whole grain pancakes using a mix I bought at Whole Foods. Although that morning we had them the traditional way with fresh blueberries and maple syrup (delicious!), there were leftover pancakes that I used the next day after my run. I simply reheated two of them in the microwave, topped them with some Fage plain 0% fat greek yogurt, fresh blueberries, sliced almonds, a sprinkling of ground flaxseed, and a drizzle of honey (for a little sweetness).
Now, whether or not this meal was actually repairing my muscles... who knows. But I'll take the article's word for it. Per the article, here's why this is a good post-run meal:

• There's a lot of protein in the greek yogurt (10g for only 1/2 cup). (I eat this yogurt everyday. Not only do I like it because it's thick and creamy, but for someone like me who doesn't eat a lot of meat it's a great source of protein.)
  
• The whole wheat pancakes provide necessary carbs to "restock energy stores", and since they are whole-grain that's an added plus. (I would also use frozen whole-grain waffles for this as well.) The article states that at least half of your grains should be whole because they "help reduce the risk for chronic disease."
• Blueberries are rich in antioxidants, which help fight disease and inflammation.
• Nuts are high in vitamin E, which may help reduce abdominal cramping and pain you may experience before and after a run.
  

Being the self-professed health nut that I am, this is my type of breakfast. I loved the taste, and actually had 2 more pancakes so I made it again the next day. There were quite a few other meals they recommend that I plan on trying: the breakfast sundae (yogurt, peanut butter, cereal, banana, cinnamon), southwestern wrap (think eggs done mexican style with a healthy twist), cinnamon jam toast (with mascarpone), pumpkin ricotta waffle, oatmeal with dark chocolate chips and strawberries (you had me at *chocolate*), and "baked" apple (filled with granola, honey, cinnamon and nutmeg). Mmmmm...just writing this is making me hungry! I would eat these regardless if I was running that day.

I love that they're all a twist on some traditional breakfast favorites. Plus, they're really simple to make, which will make Little H happy because we'll still be able to make it out the door for our mom and baby classes :)

Feeling frazzled; and workout updates

Been a bit busy lately. Little H and I were at my parents for a few days, with lots of visits and visiting. Always fun and a nice break from our typical day-to-day, but as of yesterday we're back to our normal routine at home.

Last week I was only able to fit in 3 workouts, like I figured, but I'm ok with that. I stressed myself out a bit on Wed. and Thurs. because I wanted to do my run and cross training workouts, but had some time constraints. I did manage to fit them in, but then had to shower and get ready in record time. Picture the frazzled mom, hair in ponytail, little/no makeup, walking way too fast, all while holding a baby... that was me. But once I stopped to take a deep breath, I was happy I went to the gym. I felt good. The truth is, when I'm walking out of the condo looking a little ragged, I feel like crap... wishing I spent more time getting ready, wanting to look like the mom who has it all together (or at least looks like it!). In reality though, I don't really care all that much. If there are some days when I can't do my hair or put on makeup, I'm ok with that. It just makes me feel better knowing I was able to exercise and do something good for myself that day.

Anyways, back to my workouts. Here's what's on tap for this week:

• Monday ~ 4 mile run
• Tuesday ~ 40 min cross train
• Wednesday ~ stretch & strength
• Thursday ~ 3 mile run
• Friday ~ rest
• Saturday ~ 60 min cross train
• Sunday ~ 4.5 mile run

So far I'm 2 for 2 this week. I wasn't too happy with the run yesterday.... was feeling very sluggish. Part of the way through, I walked for a 1/3 mile and then really had to push myself to run the rest. I was definitely glad when it was over. Even though I had a towel over the timer on the treadmill, it was one of those runs where it seemed like I picked up the towel and looked at the timer every 3 minutes... even though it felt like 10 minutes had passed. Hate when that happens.

Is it spring yet? Warmer weather = outdoor running = less treadmill = happy me!

Getting back in the swing of things

For my mental and physical sanity, I really need to workout. Sometimes schedules and routines get readjusted or put on hold when circumstances are out of one's control. That's what happened to me last week. With Little H and I both sick, I didn't go to the gym or workout once. I was hoping for a quick recovery, but I'm still fighting this cold. It's getting better though, so I'm planning on getting back to the gym... even if I have to dial my workouts down a notch.

Now that I have the 5k's behind me, I'm training for a 10k (6.2 miles). I'm following Hal Higdon's 10k Training plan and I'm on week 4. Although I couldn't find a 10k run that coincided with the last week of the plan, I'm running in a 5-mile run at the end of the 7th week. I'll still finish the training schedule and run 6.2 miles at the end. Based on his plan, here's what my schedule should be* for this week:

• Monday ~ stretch & strength
  
• Tuesday ~ 3 mile run
• Wednesday ~ 35 min cross train
• Thursday ~ 2 mile run & strength
• Friday ~ rest
• Saturday ~ 50 min cross train
• Sunday ~ 4 mile run

*I took today off since I'm still nursing a cold. And Thursday afternoon I'm leaving the city for the weekend. Even though this isn't ideal, it's a good start. Another one of those circumstances that's out of my control.

Oh, and one more challenge to add to the days... Little H is now on solids. So the time it takes for us to get out the door after his morning nap is significantly increased since there's a lengthy feeding involved (usually one where he spits out his food and cries... there's very little eating going on. We're working on this).

We'll see how the week plays out.

No fail turkey burgers

Personally, I don't eat a lot of red meat (my husband is a different story). I love a good burger and fries every once in a while when we go out, but at home I prefer turkey and veggie burgers. I've tried the ready-made ground turkey patties, but they're pretty blah tasting... even with all the fixings. So I found this recipe for turkey cheeseburgers in Family Circle magazine last year, and it's been a staple in our dinner rotation ever since. My husband loves when I make these. Not only are they delicious and moist (because of the shredded cheese and grated zucchini mixed in), they are also quick and easy to make. And much healthier than your typical restaurant burger, so you can feel good about eating them. I just made them for dinner tonight, and they were yummy as usual.

Turkey Cheeseburgers ~ Serves 4 (from Family Circle)

Ingredients:

• 1 package (about 1.25 lbs) ground turkey
• 1 medium zucchini, trimmed and grated
• 1 cup shredded cheddar cheese
• 1/2 tsp. salt
• 1/2 tsp. onion powder
• 1/2 tsp. dried basil
• 1/4 tsp. black pepper
• 4 Whole Wheat buns or Arnold Sandwich thins
• Sliced tomato and lettuce

Directions:

• Heat the broiler, arranging the top rack rack so the burgers are 2" from the heat.
• In a large bowl, combine the turkey, zucchini, cheese, salt, onion powder, basil and pepper. Mix well and form 4 patties, each about 5 inches wide.
• Place burgers on a broiler pan (or on a roasting pan with aluminum foil sprayed with nonstick cooking spray). Broil for about 8 minutes per side or until burgers are 165 degrees.
• Toast buns or sandwich thins, if desired. Stack buns with burgers, lettuce, tomato and any other toppings you'd like!

A lot of times, I'll form the burgers, slice the tomatoes and wash the lettuce during Little H's afternoon nap. Then I just stick the uncooked burgers in the fridge and pop them in the oven later when it's time to eat. Bonus: If there's only 2 people eating them, then you'll have 2 leftover burgers that can be quickly reheated for another lunch or dinner that week.

For a side, I usually bake sweet potato fries (recipe from Barefoot Contessa Back to Basics that I'll share in a future post), or bake frozen pre-packaged fries (if I don't have sweet potato on hand), or defrost some edamame. Tip: I always use aluminum foil on the pans when I bake the burgers and fries, making cleanup a breeze.

Super simple. Super quick. Super yummy.