The Endless Pursuit

Kitchen Renovation & Changes

noreply@blogger.com (Anonymous) — Fri, 23 May 2014 22:33:00 +0000

Wow you guys. It's been a while.

If you haven't noticed on all my social media feeds, big changes have and will continue to be occurring. About a month ago my husband started a new job... in Denver, Colorado! It's a long story, but to be short and frank - we wanted a challenge, more opportunities, and place that suited our lifestyles better. So of course this big move meant that we had to sell the house, which we did in less than a day. We spent right up to the showings kicking ass on refinishing the upstairs bathroom and other small pieces to the kitchen. I'm so happy with how the kitchen turned out, I just had to share. Here is a peak back to the beginning of our renovation... we came a long way!!

Since my life has taken this amazing, yet abrupt turn, I'm not really sure where I see this blog going. This blog has been a diary of my life in Michigan and I don't see it continuing out in Denver. It's hard to fathom not blogging ever again as I love this outlet, so I'm going to assume I'll start over on a new blog after I have a handle on my new life in Colorado. Who knows. Right now I'm just trying to enjoy the time left in Michigan. Then onto the next endless pursuit.

Simple Date Granola Bars

noreply@blogger.com (Anonymous) — Fri, 04 Apr 2014 21:04:00 +0000

It's really not like me to feel so off and out of it for more than a day, but lately I've felt like I'm living in a haze. It's these ruts, deep and unannounced, that force me to dive deeper into my passions, like running & cooking, in hopes of resurfacing. It's so cliche, but putting on my running gear and getting out the door is seriously the hardest part. Once I'm out there, the motivation escalates quickly. Same can be said for cooking - it's figuring out what to make that is the biggest hurdle. Maybe it's the fact that Spring finally feels like it's here or that I've got to a point in these doldrums that I've realized that we are truly limitless. That the obstacles that make the days seem so daunting are hurdles we can overcome. It's usually ourselves that put up these limits that make our world seem impossible. Well listen up people - you are limitless. You will overcome. And if you don't think you can, look at the boundaries you or others have put up around yourself, then tear them down.

For those days where you need energy to conquer those obstacles and prove you are limitless, nothing does it quite like a snack filled with dates & peanut butter!

Simple Date Granola Bars

Ingredients

1 1/2 cup oats

1 1/2 cup dates

1/4 cup almonds, roughly chopped

1/4 cup sunflower seeds

1/4 cup coconut

4 TB flaxseed, ground

1 tsp cinnamon

3/4 cup peanut butter

1/3 cup agave

1/8 tsp salt

Directions

Soak dates in warm water until they soften.

Process dates in food processor, turning it into a creamy texture.

Mix dates, oats, almonds, sunflower, coconut, flaxseed & cinnamon in a bowl.

In a small saucepan, heat peanut butter, agave, and salt until all is melted.

Pour over dry ingredients and make sure it's mixed well.

Pour mixture into a 8X8 dish and press top to flatten evenly.

Let cool, then cut!

Sesame Ginger Dressing

noreply@blogger.com (Anonymous) — Wed, 19 Mar 2014 23:32:00 +0000

You guys, this winter blew. Don't get me wrong, I love the snow, but I've been so over it since January. With spring trying to make it's comeback, my body is craving greens in a big way. Our garden is just waiting for us to plant it full of kale, spinach, and mesclun; so there will be no shortages of salad making. In the meantime I'm making sure I have plenty of recipes for salad creations in my arsenal. And no salad is complete without a nice dressing.

Sesame Ginger Dressing

Ingredients

1/4 cup toasted sesame oil

1/4 cup rice wine vinegar

4 tablespoons soy sauce

1 teaspoon sesame seeds

1 teaspoon red pepper flakes

1/4 cup oil

Directions

Combine all ingredients, except oil, and mix well with a whisk or fork. Once ingredients are combined, slowly pour in oil while whisking to form an emulsion.

Classic Hummus Dip

noreply@blogger.com (Anonymous) — Wed, 12 Mar 2014 00:31:00 +0000

Recently I was asked to guest post over at Tasty Table Topics and wanted to share that post here as well! Few thoughts on my nutrition journey and of course, a recipe to go with it!

Growing up on a farm in central Illinois, I was raised on a "meat and potatoes" mentality of eating. When the family would sit down for dinner each night, it was expected of us to finish all of our food on our plates and drink a whole glass of milk... even though I detested milk. It wasn't that we necessarily ate poorly, as my mother cooked us a lot of great meals with healthy veggies or grains in them, but the overall view of our diets was mainly focused on meat, lots of meat.

As a student athlete I rarely thought about nutrition or the way I ate. All I knew was that I was hungry all the time and tried to consume as much food as possible. One of my best friends first memory of us eating in our college cafeteria was my huge platters of food and in particular a gross looking overcooked brat that I was so excited to eat. This was how I was known for a majority of my life - for eating unhealthy and being the "garbage disposal."

It wasn't until I graduated from college and began my journey training for marathons that I started to consider my diet - what was I putting into my body? Over that year, I slowly started adjusting my diet towards eating more veggies, fruits, and whole grains. I consumed less meat and diary. It wasn't instantaneous, but I began to feel good... really good. As my training increased, so did my thirst for staying healthy. I loved learning about new foods, how to cook these new foods, and where these foods came from.

So in 2010 I decided to become vegetarian and since then my husband and I have moved to eating a mostly vegan fare. It wasn't easy at first as it took some time to figure out new meals for two very hungry athletes, but we strongly believe it has improved our mental and physical health tremendously.

My journey isn't for everyone, but I do think that knowing more about your food, health, and body is something that a person of any diet lifestyle should be heavily invested in. You only have one body, so make sure you take care of it!

Classic Hummus Dip

Ingredients

2 cups chickpeas, cooked

2 garlic cloves

3/4 cup tahini paste

5 TB lemon juice

3 TB water (or leftover chickpea juice)

1 tsp salt

olive oil, for garnish

paprika, for garnish

Directions

Put all ingredients (minus salt, olive oil, and paprika) in a food processor or high speed blender. Add salt slowly in, tasting for preference. Scoop out and put in container. Drizzle olive oil on top and lightly season with paprika. If you have any leftover chickpeas, throw those on top as well!

How to Make Vegan Cheese

noreply@blogger.com (Anonymous) — Wed, 26 Feb 2014 02:16:00 +0000

I've always been super skeptical of vegan cheese. For someone who has ventured into a plant based diet because of the health benefits, eating processed vegan cheese just didn't seem like a good alternative and frankly I thought they all tasted like plastic. While researching some of my cooking curiosities I came across so many cool recipes for homemade vegan cheese... and immediately thought "how had I not tried this before?!"

Cashews are so versatile and I'm finding out that in raw form they can make some really tasty treats. If you are looking for a subsitute for almost any recipe calling for a cream, butter, or cheese - cashews are the way to go.

I've been experimenting with raw vegan cheese as well and have fallen in love with this version on the Rawmazing blog. Using just raw cashews and rejuvelac (a fermented liquid that you can make by soaking raw wheat berries) you can make an incredible soft cheese. We have been using this for quesadillas, grilled cheese, and pizza sauce.

This cashew cheese can be totally customizable... adding in herbs, garlic, peppers, seeds, the list goes on. My favorite way to eat this cheese is with Whole Wheat Hippie Crackers and apples.

Have you ever tried vegan cheese before?

Vegan Cashew Cheese

Ingredients

1/2 cup raw cashews, soaked overnight

1 TB lemon juice

1 TB Braggs

1/4 cup nutritional yeast

1 tsp salt

2 tsp garlic powder

2 TB miso paste

1/4 cup olive oil

1/2 cup water

5 tsp agar powder

1-2 TB sun dried tomatoes (optional)

Directions

Soak cashews overnight.

Using a food processor or blender, ground the cashews up into chunks.

Add rest of ingredients (expect tomatoes, water, and agar) and blend.

In a saucepan bring water and agar powder to a boil for 5 minutes or until mixture is dissolved.

Add agar mixture to cashews and blend until creamy. Add in tomatoes and blend just so that the tomatoes are folded in. Pour mixture into a ramekin, loaf, or muffin pan. Put in fridge for a couple hours to set up.

Whole Wheat Hippie Crackers

noreply@blogger.com (Anonymous) — Tue, 18 Feb 2014 01:48:00 +0000

If someone would have told me in high school that in the future I would end up swearing off meat, commercial body products, and stop washing my hair every day... I would probably laugh at this future "hippie." Yeah, I'm a little bit granola, but I wouldn't have it any other way. I've learned more about myself, food, and our environment in the last three years than I have in the previous 24 years of my life... and I want to keep on that journey.

I used to eat crackers like it was my business. During my summer job cross pollinating corn, I remember devouring packaged peanut butter crackers every single day. In college, Wheat Thins and cheese was basically a staple. Once I found out what was in both, I rarely ate crackers again. Until my mom made me these Easy & Gluten Free Vegan Crackers from Oh She Glows.

A little thicker than normal packaged crackers, these babies were salty and crispy. And they didn't last the weekend in our house. I told myself I had to make these, but kept thinking how time consuming it probably would be. Oh was I wrong.

Blend, Roll, Cut, Bake.

That's it. And now I'm back on my cracker craze.

These guys tasted amazing with a spread of homemade vegan cheese.

I'm thinking peanut butter crackers will be happening soon as well.

Whole Wheat Hippie Crackers

adapted from Oh She Glows

Ingredients

1 cup whole wheat flour (or whole wheat pastry)

1 cup almonds, ground

4 TB flax seeds, ground

2 TB nutritional yeast

1/2 tsp garlic powder

1/2 tsp baking soda

1 tsp salt

1 tsp thyme

1 tsp oregano

2 TB hemp seeds

2 TB seasame seeds

1/2 cup water

1 tsp olive oil

Directions

Preheat oven to 350F and lightly grease baking sheets.

Ground almonds until fine in food processor, just before the point of turning them into a paste.

Mix together the rest of the dry ingredients with the almonds. Add in water & oil and mix well. Knead together with your hands and shape into a ball. Roll dough out as thin as possible and cut into desired size. Bake at 350F for 10-20 minutes. This truly depends on the thickness & oven as I rolled mine pretty thin and they were well done. Whereas my mom said she could have baked her's for 20 minutes, instead of 18 minutes. So watch those crackers!

Simple Vegan Chocolate Chip Cookies

noreply@blogger.com (Anonymous) — Tue, 04 Feb 2014 23:42:00 +0000

If I had to document my life based on one type of food, chocolate chips cookies would be it. For such a simple cookie, these bad boys sure come packed with a lot of memories. Childhood consisted mostly of Grandma's cakey chocolate chip cookies. It seemed like she always had a tupperware full of them on the counter or a bowl of cookie dough waiting for us to lick clean. I'd pick out the chocolates and just eat the dough.

Coming home from school, my brother and I always demanded snacks and Mom rarely failed us. She'd make crispy chocolate chip cookies and we'd tease her for not being able to get them chewy and fluffy. They always tasted the best dunked repeatedly in a cup full of milk.

When asked what my first kiss was like, I always tell people it was like eating a chocolate chip cookie...he had just inhaled a handful of fresh cookies and then felt the need to kiss me.

Procrastination in college meant baking cookies late at night. Holly's cookies were the favorite and they guaranteed to make tests, hard workouts, breakups, and hangovers better.

This is just one reason why I adore food - it is so powerful. The memories it instantly locks within us change the way we think about that food, the people we shared it with, and how we feel.

Simple Vegan Chocolate Chip Cookies

Ingredients

1 cup Sugar

3/4 cup Coconut Oil

Flax Egg (1 TB ground flax + 3 TB Water)

1/2 cup Almond Milk

2 cups Flour

1/2 tsp Salt

1 tsp Baking Powder

1 tsp Vanilla

Vegan Chocolate Chips

Directions

Preheat oven to 350 degrees. Mix your flax egg together and set aside. You can either just soften coconut oil or warm it to liquid. If you choose to just soften it, decrease your flour to just 1 1/2 cups. Cream sugar and coconut oil together, adding flax egg and almond milk. Sift dry ingredients together in a separate bowl. Slowly add to wet ingredients, making sure not to over mix. Using a spoon, scoop out a full spoonful and using your hands roll it into a ball. Place on a lightly greased baking sheet. Bake for 10-12 minutes or until the bottoms are brown. Let cool for about 5 minutes.

What food would you say documents your life?

Spicy PB & Jelly Tofu Sandwich

noreply@blogger.com (Anonymous) — Wed, 29 Jan 2014 01:52:00 +0000

Lately I've been reading several books and articles about the notion of simplicity. How so often we think of living "simple" in terms of having a lack of material possessions. While this is a great aspect of living this way, I am finding that this isn't the hardest part of maintaining that lifestyle... it's the complicated aspects of our social life, career, and endless responsibilities we put on ourselves that prevent most of us from that simple existence. With all the amazing technology at our reach to help us to become more efficient in our daily routine, you'd think we'd live a simpler life. Far from it. It seems like with this technology more distractions persist and the need to do more, because we can, is always chipping away at us. In an effort to become less stressed, better focused, and more efficient with my time I've started to pay attention to aspects of my day where I truly can simplify. For me that means not using social media as much, paring down my goal lists, stop multi-tasking, not attending every event I'm invited too, and cooking less fancy meals.

I once thought that a great cook (and wife) would never make the same meals over and over. That in order to become better at cooking I had to experiment all the time with different foods. As fun as that is, it's time consuming. When you don't know a recipe by heart, you can't just whip up dinner. So I'm stripping it all away. Going back to the basics. Because at the end of the day, we just want food in our bellies. No frills, just food.

In my mind, sandwiches are the easiest thing in the whole to make; anyone can do it! You really can't go wrong with peanut butter and jelly, but for those days when you just want something more - spicy pb & jelly tofu sure doesn't disappoint. I know, it sounds bizarre, but if you love combining sweet, spicy, and savory flavors, you'll dig this guy. Not to mention, it makes a killer breakfast sandwich, so don't forget the coffee!!!

Spicy PB & Jelly Tofu Sandwich

Ingredients

2 Garlic Cloves, minced

2 TB Tamari or Soy Sauce

3 TB Rice Vinegar

1/2 TB Agave

5 TB hot sauce

1 pkg Firm Tofu

Greens

Peanut Butter

Jelly/Jam

Crusty Bread

Directions

Press tofu for at least 15 minutes to drain water out of it.

Combine garlic cloves, tamari, rice vinegar, agave, hot sauce, and mix well.

Cut tofu into desired pieces. Arrange tofu in a baking dish and cover with marinade.

Marinate for 15-30 minutes. Lightly oil a skillet and pan fry the tofu until the outside is well browned. Toast your bread then spread peanut butter on one or both bread pieces. Add lettuce and tofu, covering the tofu with lots of jelly. If you added more hot sauce, the jelly helps tame the spice!

What's your go to sandwich?

Messy Vegan Chocolate Praline Cake

noreply@blogger.com (Anonymous) — Mon, 20 Jan 2014 23:18:00 +0000

I've shared countless times how my mother has & always will be a source of inspiration for me... Well this lady is another year older and I wanted to celebrate her birthday with our family's favorite Chocolate Praline Cake. My mother is always up to something, so when we discussed a baking contest she was thinking about entering, I immediately thought of this cake. So the challenge is on! Mom, a vegan chocolate praline is sure to win; you just have to make sure it is prettier than mine!

Sometimes messes are for the best, because this cake beats out the non-vegan version that I grew up on. Chocolate, caramel, and coconut whipped cream - yeah that's basically heaven. Also, this cake taste even better the second day, especially if you make a messy version and let the coconut cream harden in the fridge.

Messy Vegan Chocolate Praline Cake

adapted from Post Punk Kitchen & Pillsbury

Cake

1 cup almond milk

1 tsp apple cider vinegar

1 tsp vanilla extract

1/2 tsp almond extract

3/4 cup turbinado sugar

1/3 cup coconut oil

1 cup all-purpose flour

1/3 cup cocoa powder

1/2 tsp baking powder

3/4 baking soda

1/4 tsp salt

Praline

4 TB vegan butter

1/2 cup brown sugar

1/4 cup pecans + extra for top

Whipped Cream

1 can coconut cream/milk (refrigerated overnight)

2 TB powdered sugar (optional)

1/4 tsp vanilla

Preheat oven to 350 degrees.

Mix together almond milk and vinegar and set aside for a few minutes. Add oil, sugar, and extracts. Mix well.

In a large bowl, mix flour, cocoa powder, baking powder, baking soda, and salt. Slowly add wet ingredients and mix until no large clumps are left.

In a small saucepan, melt the butter and brown sugar together. Cook on low until the sugar is dissolved. Throw in the pecans and mix.

Grease a cake pan (I used two souffle dishes, but you can easily use a 8in springform pan) and pour praline mixture in and then batter. If you forget to do this (like I did!) you can easily pour the praline mixture on top of the cake once it's baked for 5-10 minutes so it doesn't fall through the cake. Bake for 25-30 minutes (longer if you are using springform or until the center is baked.)

While cake is baking, beat the coconut cream in a mixer. Slowly add in the extract and powdered sugar. Whip until fluffy. Unfortunately for me, my coconut cream didn't whip up as nicely as it has in the past... hence the messy version!

Let cakes cool before removing them from the pan and adding whipped cream to first layer and then second. Add pecans to the top & enjoy!

Note: if you are using a springform pan and are making two cakes to layer, you will need to double the praline recipe for both pans.

2014 // Let's Discover

noreply@blogger.com (Anonymous) — Mon, 06 Jan 2014 22:43:00 +0000

One of the biggest reasons I love taking a vacation during the holidays is because it is ALWAYS needed during this season. We all are guilty of it, running ourselves ragged in preparation for the end of the year, so when my parents suggested we take a week off after Christmas to head somewhere warm, Zach and I were all in. We decided that for this trip we weren't going to pack it full, like all of our other vacations, but spend it solely relaxing on the beach, reading, eating and spending time with our family. And that is exactly what we did. Don't get me wrong, I loved it, but it seriously took me a couple days to unwind and not feel anxious. Relaxing is really hard for me, but I knew I needed this more than ever. When the cares melted away, I felt like I could just let my mind wander, to think more deeply about my goals, priorities, and where I wanted 2014 to go. This past year has been pretty challenging for Zach and I, but it has set us up for a new year, a year to discover.

So let's discover ourselves more. Discover what we really want from this crazy life; where our priorities truly lay. Let's discover our strengths, our weaknesses, and push ourselves beyond those. Let's discover new realms, new people, and new cultures. Discover unseen talents and buried hobbies. To just discover more.

Continuing with the same theme from 2013, my goal of traveling at least once a month is one of my top priorities. Right up there are: training for my second 50 miler, learning another language, refining key cooking skills, journaling more, less time on social media, minimizing the material objects in my life, and continue practicing eating plant based foods.

I'm fired up about 2014! I'm slowly figuring out how to live a balanced life while still exploring those endless pursuits, and it damn it feels good. I've always considered myself extremely organized, but I'm not always the best of planners. So I'm testing out the app Lift to help remind me each day about my goals. I'm also pretty obsessed with using the Duolingo app as one of the ways to new a learn language. Journaling has also helped me keep track of my thoughts and focus on the direction I want my life to go. What have you found are the best tools to help you reach a goal?

Cheers to 2014! Let's go discover!

House Update // Living Room

noreply@blogger.com (Anonymous) — Thu, 12 Dec 2013 02:28:00 +0000

Since Zach and I are still in the midst of our kitchen renovation, I thought I'd share photos of our living room! We've had this room finished for about a year, but we took our time filling it with decorations and furniture. At the beginning of our house ownership, I was really into the vintage and shabby chic style, but slowly began to take a liking to all things "mid century modern." Hence the reason for so many pieces stylized like that in our living room. My style seems to constantly change and even though I adore this space, I'm already itching to make it more modern with some natural pieces thrown in for added warmth.

The cool thing about this space is that a majority of the decor was either gifted, thrifted, made, or repurposed. I painted both pieces of art and repurposed two of the tables, which saved us so much money. Even though the couch isn't my favorite color, it's definitely comfy and was only $100! Eventually we'll end up splurging on a couch that will last years and have a classic look, but for now, this baby works. Probably my favorite piece is the compass my dad gave Zach and I for our wedding. It's a daily reminder of that wonderful day.

I've always loved to organize and keep my living space clean and simple. We try not to bring in a lot of clutter and only buy pieces that have a purpose or will stick around for a while. This year, we've made a point to start getting rid of more "stuff" as we realized life is so much better with less. This word is thrown around so much that I hate to use it, but frankly we have really grown to like the idea of "minimalism" and not letting our things control our time. It's helped us keep a cleaner house, be more environmentally friendly, more productive, spend more money on higher quality items, and just be happier. As you can see from our space, there isn't much in it, but we like it better that way. :)

Weekend Adventures // Birthday Brunch

noreply@blogger.com (Anonymous) — Fri, 22 Nov 2013 02:32:00 +0000

They tell you you're supposed to make a wish on your birthday. The cake arrives with candles randomly place amongst thick colored icing; each flame marking the years of your life. At seven, I wished to be nothing more than a Disney princess. At 16, a car, so I didn't have to ride the bus to school anymore. At 21, a new boyfriend was all I wanted. If maturity is measured by your wishes, this year I think I've grown up a lot. For my 27th birthday, all I wished for was a weekend spent with my lover, some great friends, and good brunch.

Wish granted.

You can't do brunch without home fries. They are my jam. Slathered with ketchup or hot sauce, these crispy taters never stay around for long. Brunch isn't complete without something sweet to nibble on in between coffee slurps. I haven't made muffins in a while, so maybe I've forgotten or just have progressed in my baking abilities, but I was so impressed how easy these vegan banana walnut muffins came together.

Moments spent around our dinner table that morning consisted of storytelling, awkward pauses, lots of mimosas, and mouths full of food. Eventually the conversation turned to running, something everyone of us have in common. It's a comfortable place to be, surrounded by runners. Brunch and runners, that's what I want for every birthday.

That and more mimosas.

Gotta give props to Kelsey for thinking to add the orange juice to my original pear mimosa recipe. It jazzed it up a notch and to be honest, tasted way better than just the pear by itself.

Pear & Orange Mimosa

Ingredients

champagne

pear nectar

orange juice

lime, cut into slices

Directions

You can either buy pear nectar or make your own.

To make your own, peel and core about 4 cups worth of pears. Puree the pears in a food processor. In a saucepan add 3 cups of water, 3/4 cups of sugar, and the pureed pears. Cook on medium until the sugar is well dissolved and the pears have cooked down some. Pour out the mixture through a sieve to strain out the lumps. Pour in a jar and store in fridge.

To make your drink - fill your glass halfway with champagne, top the glass off with half pear nectar and half orange juice. Squeeze and drop in a wedge of lime.

Then get your brunch on.

Roasted Squash, Kale, and Walnut Crumble Pizza

noreply@blogger.com (Anonymous) — Wed, 13 Nov 2013 13:34:00 +0000

"Just like becoming an expert in wine - you learn by drinking it, the best you can afford - you learn about great food by finding the best there is, whether simply or luxurious. Then you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences." -Julia Childs

Even in the midst of our chaotic kitchen renovation, there will always be time to cook. At moments, it seems like an obstacle... the kitchen is covered in plaster dust, but we are hungry, so therefore I cook. But more often than not I carve out time because I relish it and I want to continue developing this skill. To analyze the food, share it with my loved ones, and explore those experiences; that is my wish.

Spending the whole afternoon cooking, styling, and photographing food with my mom is one of those experiences that is meant to be explored again and again. Not only do I learn immensely from her, but there is also a craft to cooking with someone else. Clear communication, mutual respect for each other's suggestions, and an open mind compose a beautiful cooking relationship. It's a wonder when you can create something by yourself, but the reward is tenfold when it is done with someone you love.

This pizza is to die for. My luck with pizza crust is hit and miss, so when I saw Kate's recipe for an easy pizza dough, I knew my mom and I had to test this out. Combined with an original pizza sauce recipe and killer toppings, this is my go-to pizza for this fall.

Roasted Squash, Kale, and Walnut Crumble Pizza

Ingredients

Pizza Crust - adapted from Cookie & Kate

1 cup water, heated to 110 degrees

1 TB sugar

1 TB olive oil

2 1/4 teaspoon active dry yeast

1 whole wheat pastry flour

1 3/4 all purpose flour

1 tsp salt

Squash Pizza Sauce

1 golden acorn squash (about 1 1/2 cups), roasted

1/4 cup water

1/2 tsp sea salt

1/4 cup nutritional yeast

1/4 tsp thyme (sage works just as well)

1 head of garlic, roasted in olive oil (using only 3-4 in sauce)

Pizza Toppings

1/2 cup walnuts

1 1/2 TB Braggs (or soy sauce)

4 cups kale, roughly chopped, sautéed

1/2 onion, chopped and caramelized

4-5 cloves from rest of roasted garlic head

Directions

1. Preheat oven to 450 degrees.

2. Mix water, sugar, oil, and yeast together. Set aside for 5 minutes on oven to warm & let proof.

3. Mix flours, salt, and water together in food processor or knead by hand until combined.

4. Dust your counter with flour and either roll or hand shape the dough. I prefer this method.

5. Transfer dough to a lightly greased baking sheet.

6. Pre-bake on 450 degrees for 5 minutes.

7. While the pizza is baking mix squash, salt, nutritional yeast, thyme, & 3-4 garlic cloves in food processor.

8. Puree and slowly add in water to your desired consistency.

9. Spread sauce over pre-baked pizza crust.

10. Process walnuts until you get small "crumbles."

11. Mix Bragg's or soy sauce into walnuts and saute light on medium heat.

12. Add sautéed kale, roasted garlic cloves, caramelized onions, and walnut crumbles to pizza.

13. Bake for 12 minutes or until crust is crispy at 425 degrees.

Sweet, Savory, & Spicy Pumpkin Seeds

noreply@blogger.com (Anonymous) — Thu, 07 Nov 2013 22:47:00 +0000

I'm so bad at celebrating any kind of holiday. This year for Halloween Zach really wanted to get a pumpkin to carve and light for when we had trick-r-treaters... all I wanted was the pumpkin seeds and the leftover candy. Priorities, people! Needless to say, I hoarded the seeds (and some candy) to make a toasted pumpkin seed trio that next day.

Sweet, Savory, & Spicy Pumpkin Seeds

Ingredients

Sweet - 1/2 cup pumpkin seeds & 1/4 cup maple syrup

Savory - 1/2 cup pumpkin seeds, 1 TB oil, 1/4 cup nutritional yeast

Spicy - 1/2 cup pumpkin seeds, 1 tsp wasabi powder (mixed with water), dash of sesame seeds

Directions

Preheat oven to 375 degrees.

Mix pumpkin seeds with desired flavorings.

Spread pumpkin seeds evenly on a baking sheet.

Bake for 15-20 minutes, or until crispy.

Weekend Adventures // Camping at Manistee National Forest

noreply@blogger.com (Anonymous) — Wed, 06 Nov 2013 03:08:00 +0000

"Doesn't last night's reality seem so far away?"

It's funny how quickly we forget discomfort. That the moment we get back into our comfort zone, we tend to forget that once felt strain. Zach's question immediately prompted thoughts of our camping trip to Manistee National Forest; the restlessness and beauty of this weekend adventure indeed seemed ages ago.

Camping isn't made to be completely tranquil and this is one of the reasons we love it. If it were meant to be effortless, then we might as well stay home and do nothing. Hiking several miles to a preferred campsite, attempting to build a fire with wet wood, and sleeping in 20 degree weather are not painless, but reward comes from overcoming these obstacles, for "surviving" if you will.

Talking with Zach about these small obstacles we overcame this weekend made me realize how weak and fragile we truly are when we stay in our comfort zones. I felt like I was a baby for being so sore after sleeping one night on the ground and that my arches hurt from miles of hiking. Had I coddled myself too much? Shielded myself from the elements? It made me instantly feel blessed for the luxuries we have, but ashamed at the same time for being so spoiled.

This absentmindness about discomfort is why we cherish our weekend adventures. They are constant reminders of explorations forgotten. Reminders that there is always more to see, more to experience, more to feel.

Poached Pears & Pistachio Pie

noreply@blogger.com (Anonymous) — Wed, 30 Oct 2013 23:10:00 +0000

Oh Pears, you are definitely the understated fruit of Fall.

It's hard to imagine how this curvy bounty could have been overlooked for so long, but this year I've got a couple bushels sitting on our front porch, waiting to be devoured.

This last month I've really enjoyed my time off of running to explore hobbies that usually gets pushed aside. Photography has always been a passion I've wanted to develop deeper, but have never really taken the time to do so. After reading several food photography books, one of which displayed a beautiful photo of a pear and pistachio tart, I was instantly motivated and inspired to do the same. This pie has the best of both worlds, sweet pears mixed with salty pistachios. Watch out apples and pumpkins, pears are going to kill it this season.

Poached Pear & Pistachio Tart

adapted from Bon Appetit

Ingredients

Poached Pears

4 cups water

1 1/4 sugar

4 pears, peeled

Crust

1 1/2 cup all purpose flour

1/2 cup powdered sugar

8 tablespoons Earth Balance Butter

1/4 salt

Pistachio Cream

1 cup pistachios

2 poached pears, chopped

1/4 cup water

1/4 maple syrup

Caramelized Pistachios

3 TB sugar

2 TB water

1/4 - 1/2 cup pistachios

Directions

Heat water and sugar in a deep sauce pan until sugar dissolves. Add whole, peeled pears to water. Simmer pears for 40 minutes or until tender all the way through. Set aside to cool. You will be using two pears for cream and two for the topping. Once cooled, slice pears lengthwise.

Preheat oven to 375 degrees. Start preparing pie crust. In a food processor combine flour, powdered sugar, and salt. Once mixed, add butter and blend until mixture looks like coarse meal. Pour into 9" springform pan and press dough down into pan. Freeze for about 10 minutes. Pre bake at 375 degrees for 10 minutes. Set aside.

To prepare the caramelized pistachios, add water and sugar in saucepan and cook on medium heat until sugar dissolves. Turn heat up until the sugar starts to caramelize. Add pistachios and stir to coat fully. Transfer to a baking sheet to cool.

Next, work on the pistachio cream. Blend pistachios in food processor to a fine grain, adding pears, water, and maple syrup. Blend until the cream is smooth. Pour cream into crust. Take sliced pears for topping and arrange on top of cream. Sprinkle caramelized pistachios on top.

Bake on 375 degrees for another 10-15 minutes or until crust is brown.

House Update // Porch

noreply@blogger.com (Anonymous) — Fri, 25 Oct 2013 22:14:00 +0000

Remember that time when working on our house consumed our lives and was a glaring priority for all to see? Well it's that time of year when race training settles down and we reassess the needs of this old American Foursquare again. There are plenty of items to tackle, but I thought I'd share the last renovation we did, our front porch! Seriously a year in the making, this sucker has turned out to be one of my favorite places in our house. Not sure how much use we'll get out of it this winter, but nevertheless it makes me smile everytime I open our front door.

So what are our goals for this winter? It's a lofty list, but totally manageable with lots of free weekends ahead. I'm hoping ya'll keep us accountable. :)

Upstairs

Sand, replaster, & paint the rest of bedrooms (three to go!)

Kitchen

Remove bead-board (and wallpaper behind it) from kitchen walls - DONE

Sand down existing kitchen cabinets and paint white

Sand, plaster, and paint ceiling and walls white

Install opening shelving on either side of kitchen window

Remove countertops and install butcher block

Install a backsplash up to first shelf

Install appliances/lighting that need to be updated

Refinish kitchen and bathroom floors

Have you renovated a kitchen before?

We are looking to do this on a small budget - under $2000 is the goal!

Run Away // Wasatch Mountains

noreply@blogger.com (Anonymous) — Tue, 08 Oct 2013 20:47:00 +0000

It seems as if I can't get the mountains out of my mind.

We've been home from Utah for over a week and they have continued to haunt me. Those peaks, the heights, the shear mass of it all. Uncharted territories tend to have that effect on me. Blind we arrived in a new space, with no inkling of the toll this place would have on us.

I've been to Salt Lake City several times before. Staying downtown, you see the mountains all around you, but their impact doesn't hit until you get much closer. To me, Salt Lake was another city, just with more Mormons. Arriving a week before Zach's 100 mile race, we drove thru SLC and into the mountains just after dusk. Making our way to Park City, I imagined what was around us; for the faint lines of majestic summits could barely be seen. It wasn't until the next morning did I realize we were amidst nature in it's truest form.

Traveling inevitably brings folks to together. Seeing that we were running/crewing the same race, a friend from college connected with us to share her beautiful life in SLC. Britta and her boyfriend Nick welcomed us with open arms into their home and their world of trail running. Their genuine passion for the outdoors was so contagious, I felt myself getting wrapped up in their beautiful carefree lifestyle.

Time shifts dramatically on the mountains. Before we knew it, days had passed. Days of nothing but hiking, eating, and sleeping. Before long it was time to welcome the rest of our team to Salt Lake City. Luckily for us, we have some pretty stellar friends who immediately agreed to fly out and support Zach for his first 100. After picking up Rob and Addison, Team ZARK made it's way up north to Logan, Utah to await the start of the race.

Zach's nervousness was apparent that morning as we quietly ate breakfast and packed up our gear. I desperately tried to hide my building anxiety as I thought about all the scenarios the next 24 hours could bring. Wishing him good luck, we watched on the sidelines as a couple hundred runners turned on their headlamps and walked to the start of the race. It was the beginning of a long day.

With a couple hours to spare between aid stations, Rob, Addison, our friend Kelsey, and I decided it was best to spend our time carb loading at Angie's Diner. Between devouring a massive cinnamon roll, endless coffee refills, and comments on how obscene the amount of food we received, conversations flowed and I begin to relax.

In those first hours before mile 36 not a lot happened, but introspectively it really defined the trip for me. Here I was supporting my best friend in a phenomenal feat. Not only was I lucky enough to be here to run with him, but I had the honor of doing it with the help of some amazing friends. I've known Rob since college. We haven't always seen eye to eye, but if you were to ask me who is one of the most loyal people I know, without a doubt Robbie's name would be first. He is a good part of why I'm with Zach and for that, he will forever be one of my best guy friends. Zach grew up with Ad and even though we've known each other just a few years, I can see why he has always been a strong support for Zach. His contagious laugh and intense personality are just two reasons why we get along so well. Then there is Kelsey. Kels and I really don't know each other. At all. But that didn't matter because I knew this girl was gold after one conversation. Her rawness and utter candor is invigorating to take in. Paired with her passion for running and just having a good f*cking time, Kelsey is a helluva gal.

After way too much coffee and waiting around, Zachary finally came into the first aid station where Rob could pace him. With a somewhat shaky transition, the boys took off and we drove to the next aid station, and then to the next. With the runner only taking a few minutes to fuel up at each aid station, a crew's time is mostly waiting. It started to feel like a messed up game: drive to the next remote aid station using an old school map since there is no cell phone service, calculate what time Zach would run through the aid station, wait, turn on the car to stay warm, pee in the woods, eat the rest of my massive cinnamon roll, wait some more.

When it finally came time for me to run with Zach, I couldn't have been happier. The nerves that had been eating away at my stomach for hours melted away instantly. From 51 to mile 75 I ran and walked with Zach through unscathed beauty. It wasn't easy as I had to witness some pretty low points for Zach. None of which I could do anything to help. With veggie broth and a hot grilled cheese around 9pm, he finally started to perk back up.

The waiting game continued as Rob took over from mile 75 to 92. As Ad and I stared at the endless sky of stars at the last aid station, Ad's motto couldn't have put it better. "God is good." Fighting the urge to sleep, Zach and Rob came through the last aid station around 3am. It was my duty to bring Zach home to the finish before the 24 hour mark... and we were pushing it. The last 25 miles had taken a toll on Zach. As we climbed the steepest ascent in the race, he wrapped his arm tightly around my neck, begging for support. These last miles were very quiet as I didn't know what to say to someone who was so tired and sore. As we made our way down to Bear Lake, a surge of energy overtook Zach as he hauled ass through the rock filled decent. I kept cursing each rock and boulder, wondering why they were there. As the rocks got smaller and the road less steep, I knew we were almost home. Seeing a lanky figure in the distance, Rob approached us, wielding a smile to tell us we had less than a mile to go. Finishing in 23 hours and 17 minutes, Zach completed his first 100 mile race. I have never been so proud of my husband.

The rest of the day was spent sleeping and stuffing our faces, but it was hard to imagine the adventure was near it's end. As we soaked in the last of the mountains, it didn't take long for Zach to admit he wanted to run another 100. I'm with you babe.

To our first of many 100's and more profound awakenings.

How Make Your Own Kombucha

noreply@blogger.com (Anonymous) — Wed, 28 Aug 2013 00:55:00 +0000

So there has been a little hiatus from the blog, one which I didn't really plan on. At the beginning of this month I decided I wanted to challenge myself with my cooking. As Zach and I ramped up for some of the biggest training days of our running career, I knew we'd need to be eating like mad men; so I figured I might as well challenge myself to learn a new recipe or at least cook a homemade meal every day. Thus, the #dailyrecipechallenge began.

I've put a lot more time into this than I had hoped, but the rewards are bountiful. I could have easily stayed stagnant in my cooking, but that in itself is not what cooking is about! I wanted to better myself as this is a craft that I will never put down, one where I hope to someday become a master at.

Even though I've made Kombucha several times already this summer, it was definitely a recipe I couldn't forget to make during this challenge. So here is what you'll need:

Ingredients:

6 cups of distilled water

1/2 cup of sugar (I use turbinado)

2 TB of loose leaf black english breakfast tea

1 scoby (you can grow your own or purchase one)

1 cup of starter tea (you can use apple cider vinegar if you don't have this)

On the stovetop bring 2 cups of water, ½ cup of turbinado sugar, and 2 tablespoons of loose leaf black english breakfast tea to a boil. Turn off heat and let steep for a few minutes. You can steep for up to 30 minutes if you like, but I usually don't have that much patience.

Strain tea making sure no leaves are left. Pour into 1/2 gallon glass Ball jar. Let cool! To help move this process along you can fill the jar with some cold distilled water. Wait until tea is around 85 degrees or room temperature before adding the rest of the water (you will be adding 4 cups of water total).

Once the tea is at correct temperature, add 1 cup of starter tea and your scoby. Top the rest of the jar off with room temperature water if needed. Leave about 2 inches of room for the tea to breathe. Cover with coffee filter and date it. In 10 to 14 days it should be done! Taste test to see if you want to wait longer for a more “vinegary” taste.

To add flavor: Put fruit or herbs in after you take the scoby out. Put cap on for carbonation and leave in cabinet for second fermentation. (another 10-14 days or whatever your taste buds prefer!)

Have you made Kombucha before?

Do you prefer plain or one spiked with flavors?

Weekend Adventures // Olympia XC Reunion

noreply@blogger.com (Anonymous) — Thu, 08 Aug 2013 16:15:00 +0000

Friends are pretty dang hard to find.

I've been living in Grand Rapids for over 2 years and it amazes me that the people I'm the most close to are rarely ones I've met here. Maybe it's the fact that I'm out of school and honestly don't make time to pursue new relationships... or maybe it's because I'm just happy with a very small group of folks I call friends.

Thru high school and college, running is where I've met the most amazing ladies - they are gals who just get me; or rather put up with me. So I can't express how floored I was when some of my oldest high school running mates decided to make the trek to Michigan this summer. Years have gone by, but the instant they walked up to our front door, it was like I was back in high school.

I gave them just taste of West Michigan by heading out to Grand Haven for a 10k race; of course we had to make a stop to the beach. Sitting out on the pier with these ladies, I thought about how natural this felt, like we had done this many times over. This is what true friendship feels like.

True friends embrace each other's views on life. They constantly want to learn more about you and genuinely listening to you, even if these views don't align perfectly with their own. To hear my friends openly ask questions about my lifestyle and eating habits, while not judging me in the slight, reassured me that these ladies are keepers. My gracious guest allowed me to cook for them vegan meals that weekend. Filling our bellies, we laughed and teased each other as we rehashed the ridiculous high school memories that will never die.

Thank you Tiff, Jill, and Becky.

You have no idea how much the time spent with you meant to me.

Love you. Till next time. WTVeganVacy2014!

Run Away // Cannonsburg Ski Area

noreply@blogger.com (Anonymous) — Mon, 29 Jul 2013 21:09:00 +0000

Let's talk about expectations.

There isn't a day that goes by where you don't hear or feel this word. It is often hidden in conversations, threatening you to abide by it. From the moment we are born, expectations are forced upon us and in some ways, make us who we are. Frankly, I'm getting a little sick of them. This past weekend I was blessed with a visit from some amazing friends. We talked endlessly about our lives, desperately catching up. It seemed like we always ended up pursuing the topic of "what is next" for all our lives. Do we do what is "expected" of us; get married, buy a house, pop out children, keep the same job we had for years, live in the same city forever, retire, then do nothing... or do we go against the grain?

I like to think that I live by my own expectations, no one else's, but let's be honest... that's not true. We all bend, but the hard part is figuring out how far? I guess I can say this is one of the purities found in the world of running. Or at least in my personal world of running there are no expectations from others. It's my goals, my races, my miles. No one expects my husband and I to run another ultra, but we are. In fact, I've found it's the opposite. People think we are crazy and question us constantly on why we would do such an "awful" and painful thing. If I lived up to their expectations, I would probably be sitting on my ass every night watching tv.

For me, I love spending my time running: roaming trails, meeting and running with new friends, and getting time to think. This is my reality. This is my expectation.

Next time someone expects something of you, ask yourself first if this is truly what you want.

Your life shouldn't be played out like everyone else's.

Life is worth living. So live it well.

Mixology Night // Raspberry Mint Summer Shandy

noreply@blogger.com (Anonymous) — Tue, 16 Jul 2013 00:24:00 +0000

You guys, it's been hella humid here.

The stickiness and sweltering air immediately takes me back to high school summers of cross pollinating corn. Illinois weather is just a tad hotter and more humid than Michigan, so add that on top of walking thru corn fields with jeans on and you've got a really awful summer job. Good news, I don't have to do that anymore, but if I did you can bet your ass I'd be coming home and making a summer shandy every night.

I love how simple this drink is. You can make homemade lemonade, but if you are in a hurry concentrate works just as well. To allow for the perfect beer to lemonade ratio, let your guest pour as much beer as they want in their cup, topping it off with the lemonade. Adding the frozen raspberries instantly takes it up a notch and makes it super pretty.

Have you enjoyed a summer shandy yet?

For those who don't like the taste of beer, I suggest you try this out and add lots of lemonade and berries! You'll be surprised how yummy and easy it is to drink!

Weekend Adventures // The Bowl

noreply@blogger.com (Anonymous) — Tue, 02 Jul 2013 01:19:00 +0000

The Bowl.

This spot ignites a swell of memories.

Most of them include chilly fall nights, large campfires, booze, and the legendary Carl Morrison bringing us Taco Bell in the middle of the night. These moments were the epitome of my college career. The nights where we felt carefree, full of life, like there was only the present. I recall these all vividly, but one occasion at The Bowl stands out clearly from the rest.

It's daytime. As usual, Zach is up to something and won't tell me where we are going. Driving slowly out to the country side, we pull over to the side of the road. I immediately recognize the place, even though we never come out here during the day. The Bowl. Zach grabs a backpack and reaches for my hand, leading me the way. We take the hard way up the dune, like everyone should. The air hits my face as we summit the top and the view kills me...every damn time. Racing down the other face of the dune, we fly towards the lake, heels kicking up sand. We sit down as Zach reaches into his backpack to pull out sandwiches, a bottle of wine, and my favorite candy. I'm thinking of how cute he is, how he always likes to surprise me, and how these precious occurrences are how I want to spend the rest of my life. With a smile on his face, he tells me to close my eyes. I hear him reach into his backpack once again, then move behind me. Gently, he pulls my hair back and secures a necklace around my neck. Whispering in my ear he says, "I love you." It was the first time he had spoken those three words. It would be the first of many.

To celebrate our two year wedding anniversary, Zach and I headed back to that spot. We ran thru the Saugatuck dunes and recollected the grueling workouts we did there in years past. We hiked up to The Bowl, then ran to the lake. All to remember that day, to remember how it all began.

Happy Anniversary my love.

Raw Berry Cheesecake

noreply@blogger.com (Anonymous) — Fri, 21 Jun 2013 21:17:00 +0000

It's been a rough week. Life has been challenging and I've felt myself become more and more internally unruly. Forgoing my usual "me time," I've felt out of sync for several months now. This week just happened to be the last straw - pushing me to tears and ridiculous mood swings. I can't say that I feel better right now, but it is Friday, and for that I'm grateful for a weekend of no plans.

A weekend to rest up and take care of myself.

A weekend to adore my wonderful husband and pup.

A weekend to cook, bake, and eat homemade food.

A weekend to make cheesecake.

Raw Berry Cheesecake
adapted from Caitlin Van Horn's recipe

Crust

2 cups raw almonds, soaked overnight

1 cup dates, pitted

1 cup non-sweetened coconut flakes

Filling

3 cups raw cashews (soaked for at least 2 hours)

1/2 cup fresh lemon juice (about 2 lemons)

1/2 cup agave

3/4 cup raw coconut oil

1 1/2 tsp pure almond extract

1/2 tsp sea salt

Topping

1 bag/16 oz of frozen berries of your choice (I used blueberries)

1/4 cup agave

1/4 cup lime juice (about 1 lime)

1/3 cup water to thin mixture out

Cover 9 inch spring pan with coconut flakes to prevent the crust from sticking. Mix dates and almonds in a food processor till all is well combined. Scoop the mixture on top of the coconut flakes. Using a spatula or your hands, press down until the mixture is spread out and flat. Put crust in fridge while you make the filling.

Warm coconut oil until it becomes liquid - add agave and mix. Combine cashews, lemon juice, salt, coconut oil, agave, and almond extract in food processor. Blend until creamy. This took me a couple minutes in my food processor, so be patient if the filling is still grainy feeling. You want this as smooth as possible. Pour mixture on top of crust and stick back in the fridge.

Place berries, agave, lime juice, & water in a high speed blender and blend until smooth. You don't want to puree it until it's a liquid, more like the consistency of ice-cream. Pour mixture over filling.

Place the cheesecake in freezer for at least three to four hours or overnight. Take pan out of the freezer 30 minutes before serving.

DIY // Hanging Plant Holder

noreply@blogger.com (Anonymous) — Mon, 10 Jun 2013 21:49:00 +0000

Back in September I decided to tackle our front porch. Little would I know that it would take me almost a YEAR to have it complete. Along the way I had some serious motivation issues, found out bead board is absolutely the worst/hardest thing to paint, and waited patiently for the weather to warm to finally paint the concrete. So naturally once this massive project neared completion, I went all plant crazy.

I had been staring at the little hook on the porch ceiling for hours when I painted the dang thing; dreaming about the pretty plant I would hang from it. I frankly think most hanging plant holders are downright fugly... so to remedy that, I made my own. It's super easy; not to mention cheap! Just the way my hubby likes it.

1. Cut four equal lengths of 96 inches cotton rope (depending on the size of your planter, you might need to add length or just cut off the excess at the end) I used cotton rope from Hobby Lobby.
2. String the rope through a metal ring and make sure it is located in the center.
3. Tie a knot and make sure it is really tight (double knot if needed). You will now have eight pieces that are 48 inches long.
4. Measure 16 inches down from the ring and tie two pieces of rope together. Make sure these pieces are laying right next to each other. Repeat until you have four knots.
5. Measure 8 inches down from one of the knots taking one piece of string and connecting it to a another piece of string in the knot that lays next to it. You will eventually form a circle of knots after all eight pieces of string are knotted.
6. Measure another 8 inches down and gather all of the pieces together and form a knot.
7. Place the pot in the middle of the holder with the knot in the center of the plant pot base.

Have you ever made your own hanging plant holder? Suggestions on the best plants to put in one? I'm anxious to make another holder for our butler's pantry soon!