Remember my troubles/complaints re: my iPhone? Justice has been served. I have a new iPhone in my possession. Hip hip hooray. Three cheers for Apple. 

Running & Eating

I have a question about running. I was reading in Self that it is better to keep your arms by your side and pump them than it is to keep them in front of you. It said that often treadmill runners, like me, stand too close to the front of the treadmill, which forces them to keep there arms up in front and makes it more difficult to run. I paid attention yesterday when I was running, and it’s true for me. I am so close to the front of the treadmill and my arms are all up in front. I tried to adjust and it was quite awkward, but I can see how it is better to pump your arms than ignore them. So my questions are (1) where do you stand on they treadmill; and (2) where do you keep your arms when running?

Going back to last yesterday, I had a great run (5.1 miles/45 minutes) and even did some of the machines at the gym. I am getting v. brave. When I got home I enjoyed a grilled sandwich on my new Spinach Flat Out Wrap. 

Hummus, TJ BBQ Sauce, Peppers, Onions & Tofu

Toasty

Then Mark and I went to his studio so he could film a show and I tried his Cookies ‘N Cream Clif Builder Bar. Now, I am not a fan of “protein bars” – they always taste like vitamins/protein, but I was craving chocolate and this was in the car. In my opinion, these are infinitely better than Pure Protein Bars. They taste less like vitamins/protein and more like a cookie. The bottom actually is like a cookie, the top is some sort of protein caramel thing and then it’s all wrapped in chocolate. Basically, it was like eating candy. Bad news is that it kind of made me ill. I think my stomach can only handle half of such a protein rich bar. 

Vegan Oatmeal Olive Oil Muffins

Someone Mark is working with last night at his studio is a vegan and I wanted to make her a treat to earn Mark some good will points. I spoke with VeggieGirl who recommended this recipe. When I looked it over, I realized I had no bananas, vanilla or baking soda. I googled a bunch of ingredients I did have and typed “vegan recipe” and got Vegan Blueberry Oat Muffins. 

I used water + flax for the egg substitute, omitted the blueberries and used 1.5 t of baking powder, no baking soda. I think everyone at the studio liked them, which is good news for my first vegan baking adventure. I liked how they were super moist on the inside, but a little crispy on the edges. I also loved the oats in them. 

So, that’s it for me. I am going home tomorrow morning to visit my family and visit the kids I student taught on Monday. I am about to go grocery shopping (please don’t be jealous of my Saturday night) and will post the total for Budget Month purposes, tomorrow. Have a great Saturday night kids.

Well hello there good lookin’.

Ya know how I’ve been sharing a cookie idea for Holiday Baking Season? Well, I thought it would be a good idea to try a new recipe and post about that. I picked this Brown Sugar Shortbread recipe from the November 2008 Coooking Light.

Ummm yeah. I made a mistake or two along the way. I consider myself fairly adept at baking, but I could not follow this recipe and I tried. Twice! I am usually a poor recipe follower, but this was ridiculous. I know it looks easy on the website, but I was using the magazine and the directions were not written out. The recipe was based on a Chocolate Shortbread recipe also in the magazine and the Brownsugar Shortbread recipe just said what to change about that one.

Enough excuses. Here is what went down. I was supposed to use 1.25 cups of all purpose flour (I used WW Pastry), but I thought it said 1.5. When I tried to make a dough, it all crumbled. I realized my mistake and tried to fix it by preparing another batch, but I used 1/4 less flour. I thought that would work when I combined the two batches. Still not working. It was still fairly crumbly, so I just tried to take parts of the mix that would stay together and make the dough. The result was that a lot of the flour remained in the bowl and there was extra extra butter. Ms. Deen would be proud. 

Because of all the extra butter, the dough really spread and crisped. The final product was a giant tasty, buttery, soft cookie in parts and a crisp butter cookie in other parts. Delicious, but not shortbread and definitely not something fit for a holiday cookie tray. Tsk tsk. 

I am not sure what to make of this mix up. Maybe someone else out there knows how to make this recipe, but I think I give up! 

I also found a healthier version of yesterday’s Date Ball recipe at the Eating Well website. I think they look just as good as the original and they’re called Angel Bites so they will have more wide spread appeal. 

Thanks Megan! 

Guess what I got in the mail yesterday? A package from Megan for her Thanksgiving Giveaway! It was a great Friday pick me up. 

My mom already ate the jellybeans and my dad already ate the chocolate peppermint candy. I guess they explain my sweet tooth. 

I can’t wait to try the Holiday Clif bars because (1) I’ve only had a Clif bar once and I liked it (it was an oatmeal one); and (2) I am not sure I’ve seen these flavors around. Sooooo thank you Megan. I love your blog and your sister’s cakes. 

A new love?

First there was tofu, then there was tempeh. Now, a new meatless option has entered my life via the Whole Foods salad bar. Seitan. 

It’s in the bottom left hand corner next to the salsa below the eggplant. I had no idea what it was, so I did a lil’ research. It’s referred to as wheat meat because it’s basically flour and water! It was really chewy and I’ll definitely be looking for it again. 

I also tried this v. posh Hint Watermelon water. Here’s a hint. This is expensive water that tasted exactly like my tap water. 

Today I am doing school work, going to see a Christmas Carol and then off to dinner at Antonio’s Trattoria. What would you get?