Be like Frog, not like Toad

One of my favorite books as a little kid was "Frog and Toad All Year."

Of course I've forced my kids to make it one of their favorites too. One of the stories is about Frog forcing Toad to go sledding with him and enjoy winter.

I'm one to side with Frog here- for the most part, I love living where we get snowy winters. Even inter running- it's not all bad! Sure it requires more planning when it comes to what you wear, but snow-covered-everything is beautiful.

In that spirit I thought I'd put together a few tips for what to wear on winter runs. Now I have been a fairly serious runner in the past, but now it's way more casual. I don't have a GPS, I don't track my mileage or time, and I definitely take walk breaks. Walking, jogging, running, sprinting- whatever you like to do, keep on doing it.

Awkwardly smiling so you don't see my morning retainer is still in. 

First up, I recently bought this Lululemon jacket thingy secondhand off of Poshmark. The middle portion- front and back- are filled with super lightweight down. Today was my first time wearing it and it was awesome. If anything it was a little too warm for the 20-degree weather. Typically I wear a thrifted Under Armour zip up hoodie as my outer layer.

Underneath my hoodie, or today's outerwear, I love this fleece turtleneck top. If it's windy, I pull the turtleneck all the way up. It's lightweight but warm and makes a great base layer.

For bottoms, I prefer tights rather than sweatpants. I haaaaate feeling bulky when I'm running. The problem with tights though is that it's hard to find warm and windproof ones. I've had my Nike Pro Warm running tights for over ten years and while they've been excellent, they're starting to wear out. I recently purchased these fleece lined tights from JC Penney's for only $17 and they've been SO GOOD. I'm impressed, and glad I didn't spend the $90 on the Athleta version I was considering.

Nowwwwww- for me, the most important part of winter running is not biffing it on the ice. I want to be as sure-footed as possible. I SWEAR by Yak Trax running cleats. At first they seem a bit tricky to get on, but you will get the hang of it. Don't be scared by mine, which are several years old, and honestly, are probably a total tetanus trap with the rust that's starting to form.

Yikes! I hadn't used these since before I got pregnant with the twins. Spiderwebs and rust yet I used them anyway. 

I hope that sheds some light on a few helpful items for winter running. Of course I'm pro-exercise in all forms, so if the treadmill or elliptical or stationary bike is more your jam, have at it.

Hope you all are enjoying the post-Christmas week and are looking forward to celebrating the close of 2018!

I've *bean* meaning to try this...

The past week has been bringing out alllll the fall feels. With temps in the 60s and bright sun, we've been raking, pumpkin patch-ing (again!), and enjoying the beautiful colors.

I've had these shoes since senior year of college!

Do you spy a little face in the leaves?

Taking the train to visit dad at work. It made their week. 

On the kitchen front I've been craving pumpkin and maple flavors. This tea does not disappoint.

Yeeeeears ago when I had just begun my first dietitian job I made the mistake of bringing black bean brownies to work.

You remember that recipe? You take a box mix of brownies and add pureed black beans- no eggs, no oil.

It did NOT go over very well. For years to come anytime I brought something into share I was met with "there aren't any beans in there, are there?"

Well, the beans have struck again! But this time we're going with chickpeas/garbanzos, which have a nutty flavor that is just maaaaaade to be paired with maple and pecans.

Maple Pecan Coffee Cake -1 can chickpeas, drained and rinsed -1/2 cup water -3/4 cup maple syrup 1 egg -1/4 cup vegetable oil -1 1/4 cup flour -1 tsp maple extract -Pinch of salt -1/2 teaspoon baking soda -1 teaspoon baking powder -1/3 cup chopped pecans #MaplePecanCoffeeCake

Preheat oven to 350 degrees. In a food processor or blender, combine rinsed chickpeas with 1/2 cup water. Process until smooth. Pour into a mixing bowl. Add remaining ingredients. Blend until mixed. Pour into greased 8x8 or 9x9 square or round pan. Bake 35-40 minutes, or until knife inserted comes out clean. Refrigerate any leftovers. I think this tastes best the next day!

Makes 9 servings. Per serving: 250 calories, 5 grams fiber (!), 6 grams protein

With this cake, truly no one will know that there are beans in it. Hope everyone is enjoying fall as much as we are!

What I am going to bring to the table

Well Thanksgiving is SO close to being here, and while I have my eyes set on Black Friday (eye roll, I know), I am very excited for the day itself.

My $4 Wish app shirt is...not terrible!

I have to cringe when I look back upon childhood and how I only ate corn and the rolls and as little turkey as possible and it had better not be dark meat! Now? I EAT IT ALL. Including Brussels sprouts. And goat cheese. And butternut squash. Alllllll in one.

#Brussels Sprouts and Squash Stuffing -1 box Jiffy corn muffin mix (plus 1 egg and 1/3 cup milk) -1 medium butternut squash, peeled and cubed (or be like me and buy the precubed kind- aboug 12-16 oz) -1 lb Brussels sprouts, washed, with bottoms cut off and cut into quarters -1 medium yellow onion, diced -2 tablespoons olive oil -1 teaspoon salt -1/2 teaspoon pepper -2 oz goat cheese (can be omitted if it's not your thing) -1/4 cup chopped walnuts -1 1/2 cups vegetable broth -1 teaspoon poultry seasoning -1 tablespoon honey #BrusselsSproutsandSquashStuffing

Make the corn muffin mix according to package directions, only bake in a 8x8 or 9x9 square pan instead of muffins. If not making stuffing the same day, cover in plastic wrap. It's definitely ok if the cornbread gets a bit dried out- it will make for even better stuffing.

Preheat oven to 400 degrees. Arrange Brussels sprouts, onion, and squash on a baking sheet. Drizzle olive oil, salt, and pepper. Use your hands to toss to evenly coat. Bake for 30-40 minutes, stirring halfway through for even browning. Let cool.

Spray your square baking dish with nonstick spray. Turn oven down to 350 degrees. Cut up your cornbread into smallish cubes. I actually used only 75% of my cornbread because my square baking dish is a bit on the shallow side and it didn't fit with all the roasted veggies I just made. In your baking dish combine the cornbread, goat cheese, walnuts, and veggies.

In a Pyrex measuring cup, whisk together broth with poultry seasoning and honey. Pour evenly over stuffing mixture. Cover with aluminum foil and bake for 45 minutes. Remove foil and bake for an additional 10-15 minutes, or until top is getting golden brown in some spots. Remove from oven.

I like this take on stuffing because 1. I prefer cornbread (my younger self cannot relate), and 2. it adds autumn veggies to the mix (again, my inner 12 year old is grossed out), and 3. goat cheese (seriously, in 1996 I would've gagged). From a nutrition standpoint, adding veggies and using broth cuts down on calories while keeping flavors right-on.

Enjoy your friends and family and shopping deals!