Christmas for the RD

I’ve always been a huge fan of Christmas stockings. Maybe it’s how cute the small trinkets are that can fit in there, or how creative one can be with stuffers. I started to think of ideas for my family members, and realized everything I thought of was kitchen related! I’ve compiled a small list of awesome kitchen gadgets that are mostly inexpensive, useful, and just plain ole cute. Here are some of my favorite ideas- some are as reasonable as $2.95, while the most expensive is $40.

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1. Strawberry Stem Remover: $6    This little guy is slightly gimmicky, but it works so well! I was at a friend’s house who owned one and it made strawberry hulling a breeze! This would be such a fun, unexpected tool in your fruit lover’s stocking.

2. Salad Dressing Emulsifier: $14.95    As a current owner of one of these bad boys, I can’t explain enough how handy they are! For those who love to make their own salad dressing, it even has recipes on the bottle.

3. Silpat Silicone Liner: $26.95   Silpat is every cook/baker’s dream. It works great for cookies or housing sticky items. Not to mention it is eco-friendly since you aren’t trashing parchment paper.

4. Mini Stainless Steel Prep Bowls with Lids: $39.95    So this is the price of a gift, but small enough to fit in a stocking! I recently got these miniature prep bowls and they are super handy for whisking eggs or  salad dressing, or  managing diced veggies.

5. AHeirloom Mini Bamboo Skewer for Grilling: $20    AHeirloom company makes amazing wooden products. From beautifully shaped cutting boards, to muddlers, and these nifty skewers, they definitely make luxurious and unique gifts for the food lover.

6. Stainless Steel Straws with brush cleaner (4): $8.25    For the smoothie lover! These straws come with a cleaning brush to make clean-up a breeze.

7. Garlic Rocker: $11    One of my least favorite kitchen prep tasks is mincing garlic. It gets all over my fingers and takes too long. This garlic rocker is perfect for speeding up the process and definitely easier to clean than a hand-held garlic mincer.

8. Jacobson Sea Salt slide tin: $2.95    I am so hooked on Jacobson Sea Salt. If you have never experienced high end salt, this is definitely a treat. Finish pastas, roasted vegetables, or even desserts with this flaky, delicious salt out of Oregon. The slide tin is a sample size, but they also make jars for $12 that would also fit great into a stocking.

9. Porcelain Ginger Grater: $8.40     Another great kitchen tool to speed up the food prep process. Plus, it’s also easy to clean.

What are some of your favorite kitchen tools? What do you like to gift and receive in stockings?

Nourish Your Skin

Have you ever thought about the products you use on your skin every day? Did you know our skin absorbs 60% of any topical product we use? Over the years I have tried a handful of eco friendly/healthful beauty products, searching for my favorites.

Ingredients to AVOID in products:

Toluene: A petroleum based product found in nail polish and cosmetics. It is a neurotoxin that can affect the central nervous system.

Parabens: Synthetic preservatives that are used in cosmetics, many personal care products, and most lotions. These can contribute to endocrine (hormone) disruption.

Sodium Lauryl Sulfate: An industrial chemical designed to clean and create foam. It is a detergent is typically found in shampoo, liquid soap, and toothpaste. Produces carcinogenic by-product that suppresses the immune system.

Synthetic fragrances: these usually contain phthalates which are linked to endocrine (hormone) disruption.

Aluminum: Found mostly in deodorant. Endocrine disrupting compound.



1. 365 Shampoo: $5, This shampoo is a great value! It lathers well unlike most eco-friendly shampoos. My one complaint is the lack of scent choices.

2. MyChelle Fruit Enzyme scrub $15,  No nasty ingredients. They are also on PETA’s list of certified cruelty-free companies

3. 100% Pure Fruit Pigmented Mascara in Black Tea $21, Ingredients such as green tea, blackcurrant extract, seaweed, and cocoa powder give this mascara a delicious fruity smell. If you like a more natural look, this is great for your every day mascara. The silver tube is pretty enough to adorn your counter.

4. Kiss My Face Ginger Mango Lip Balm: $3.50,  Kiss My Face makes an array of products including delicious lip balms. Yet another cruelty-free company without carcinogenic ingredients.

5. Priti NYC Nail Polish $15, I discovered this polish at when I got a manicure. I fell in love with this line but I have yet to buy a bottle! Their nail polish is vegan, completely non-toxic, and free of toluene , dibutyl phthalate, formaldehyde, formaldehyde resin, and camphor- all known carcinogenic ingredients. Not to mention the colors are fabulous!

 6. Nature’s Gate Body Wash: $10, I love Nature’s Gate brand for their variety of amazing scents such as aloe, hemp, papaya, acai, and more.

7. Meyer’s Hand Soap: $4, If you haven’t tried Meyer’s, you’re missing out! Their hand soaps smell incredible! It’s expensive for hand soap, but it is a nice treat every so often. My favorite scents are Radish and Lemon Verbena.

8. 100% Pure Cocoa Pigmented Bronzer $28, 100% Pure is truly a natural and cruelty free makeup line, but it doesn’t look like the earthy “hippy” makeup you find at health food stores. The pigment comes from cocoa, coffee, tomato, and berries. This is definitely a new favorite!

9. Pacifica Roller Ball Perfume (Tuscan Blood Orange) $12, This is my favorite perfume, ever! Their perfumes are formulated without phalates, parabens, sulfates, propylene glycol, benzene, mineral oil, petroleum, and triclosan. They also make lotions, make up, and nail polish but I have only tried their perfume.

 Man Pick! Duffy’s Original Craft Beer Shampoo: $15, I got this for my fiancé for his stocking last Christmas and he loves it. I found it on Amazon. It has a very subtle beer scent. You won’t smell like you just walked out of a bar after using it.!





Do you have favorite personal care/beauty products? 


social media: finding a balance

Facebook, Instagram, Pinterest, and WordPress; 4 modes of social media I use on a daily basis.

When I began graduate school, professors reiterated the importance of networking. I was told that in the field of dietetics and nutrition, networking was extremely valuable. In October of 2013, I attended The Food and Nutrition Conference & Expo (FNCE). In multiple student forums, the speakers encouraged us to- you guessed it: network! We were told that one of the best ways to begin networking as a student is through social media. We were encouraged to create blogs, start making contacts, and put ourselves out there. Another emphasis from FNCE was how the culinary world should be muddled into nutrition, a suggestion I agree with, 100%.

This is partially why I am extremely active on social media. I want people to know how dedicated I am to nutrition and healthy living. I want people to know how stoked I am about cooking and baking. I want people to know how my love of running and rock climbing cultivated a love and passion for food. I want to be an inspiration- to be set apart from my peers for future job prospects.

But, isn’t that the sad part about social media? If one isn’t posting food pictures, race recaps, rock climbing photos, does that mean one isn’t doing those things? I think many people get into the mindset that if it wasn’t posted to Facebook or Instagram, it didn’t happen. I can be guilty of this, hands down. There’s been a time or two when I was a little disappointed that a delicious meal I made wasn’t particularly attractive, or more specifically, wasn’t picture worthy.

This is definitely the blessing and the curse about social media. Great! Now people can really get an insight to my passions, personality, and demeanor through social media. Wait…..not only do I need to be careful about what I put on social media, I should probably stay consistent with posting nutrition and wellness related information.

How much is too much posting on social media? What are your thoughts on photographing food?



Energy Bars & Cold Weather Running

I consume more granola/energy bars than I care to admit. When I was working 40-50 hours a week and going straight from work to either run or climb, too often I needed quick and easy calories to get me through workouts. Now that I’m back in school, working 18-20 hours a week, increasing my mileage every week, and climbing 3 days a week, I need a lot of food! Since I’m on the go, energy bars are easy ways to consume filling and healthy calories. Most store-bought energy bars have too much sugar in them. I especially LOVE clif bars because they contain organic ingredients, no preservatives, and are fortified with vitamins and minerals, but one bar can contain up to 24g of sugar!  I recently found a couple energy bar recipes, one out of the new Runner’s World cookbook but they did not hold together. I found the recipe linked below and altered it to my liking. I decreased the amount of agave nectar by 1/4 cup, added dried blueberries, and added an egg white to help bind the bar.

Goji Blueberry Cocoa Nib Energy Bars

  • 1 cup walnuts
  • 1 cup almonds
  • 1 cup pumpkin seeds
  • 6 dates
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 2 tbs spelt flour (whatever you have on hand)
  • 1/4 cup agave
  • 1/2 cup cocoa nibs
  • 3/4 cup goji berries
  • 1/4 cup dried blueberries
  • 1 egg white

Preheat oven to 350F. Grind walnuts, almonds, and pumpkin seeds in a food processor. Add the dates and pulse the mixture several times, leaving some texture. Transfer to a mixing bowl; add other ingredients (except egg white) and mix well. In a small bowl, whisk the egg white with a fork until frothy. Add to the bowl and mix. Spread mixture into an 8x8in pyrex baking dish. Bake for 20 minutes. Cool then place dish in refrigerator for a couple of hours. Cut into squares and individually wrap in cellophane/press and seal/etc. These also freeze really well.

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It’s safe to say that Oklahoma is experiencing one of the coldest/snowiest winters in a long time. Us Oklahomies don’t deal with winter very well, to say the least. We get flurries and people start driving 25mph on main roads, school cancels for cold weather, and judging by the minuscule amount of people I see on the river trails, many people are opting for working out in the gym over outside.

I’ve been called crazy for running outside a handful of times this winter. The truth is, I wouldn’t be running outside if I didn’t have killer running gear.  I’m not going to suggest the obvious- wearing gloves and hats- that’s a given. But here are two of the best cold weather items you can purchase to make winter running more than bearable:

Pearl Izumi Fly Evo Tight$110

12211106_021Before you shy away because of the price, these suckers aren’t just warm, they make you HOT. They’re recommended for temperatures between 8-22F. They have waterproof, windproof front panels with super warm thermal back panels. They even have a lower leg zipper to ease taking them on and off. I run in these almost every day, and even snow shoed with them in Spokane, WA. This is my third winter with these tights and they still look brand new. 

Patagonia Nine Trails Jacket: On sale $69 (originally $99)

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This is a lightweight, water-resistant, running specific jacket. It is not advertised as so, but it undoubtedly keeps the wind off as well. I have the Men’s XS version of this jacket, because it was super cheap at the store, and I don’t mind that it’s a little big. I actually love the extra long sleeves because they cover my hands and keep them warmer. I have ran in similar temperatures with and without the jacket and notice a huge difference in how warm I am.

Other brands make similar jackets if you’re interested: Brooks LSD Lite Jacket IIISaucony Sonic ViZi Jacket, Oiselle Flyer Jacket. All jackets except Oiselle make a men’s and women’s version.

Yaktrax: $20


Yaktrax were one of the most useful purchases I’ve made this winter. They are fantastic for snow and ice. I have heard that they can alter your stride but it has not done so for me. I have also heard they are not very durable. Maybe if I lived in Colorado and was running in snow/ice day in and day out, they wouldn’t last, but for the occasional bad weather in Oklahoma, they do just fine.

What’s your favorite energy bar recipe? Do you hit the gym during winter or brave the cold? 

Shopping Smart for Your Kitchen

A few kitchen hacks to save you money and improve your kitchen.

1.) Use Bulk Bins! Bulk bins are one of the easiest ways to budget. Many grocery stores have them now and you can get everything from flour and sugar to lentils, quinoa, rice, and much more. I love using bulk bins because if I have a recipe that, for example, only calls for ½ quinoa, I can purchase only what I need rather than buying a whole package that will sit in my cabinet for months.  Note: Check out if a grocery in your town has bulk bins for spices. Whole Foods (which I know is expensive) has these and I’ve found them extremely useful when recipes call for unusual spices that I won’t frequently use.

2.) Only buy cookbooks you’ll actually use- and buy them USED. I have a plethora of cookbooks. However, the ones I use the most are the ones with the simplest recipes and cheapest ingredients. Personally, it’s hard to pass up a beautifully illustrated cookbook with fabulous and sometimes complicated recipes, but they aren’t practical if you have limited time to cook during the week.

  • Everyday Food: Great Food Fast by Martha Stewart. This book separates recipes by season, which I find super helpful and also has many vinaigrette recipes. The description is in the title; these recipes are quick!

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  • The Runner’s World CookbookYou definitely don’t need to be a runner or  athlete to enjoy this book. The recipes are simple and delicious and it offers great nutrition information in the beginning of the book. It also gives nutritional information on all recipes and includes recipes for breakfast, lunch, and dinner. This is easily my new favorite cookbook.
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  • Little Flower: Recipes From the Café by Christine Moore. This book is fantastic. Most of the recipes are easy comfort food with some unique recipes thrown in. I find the recipes to be sophisticated without being fussy; elevated comfort food if you ask me! From a pea & pancetta salad to spanish chickpea soup, you’ll want to cook the entire book.

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3.)  Shop at Marshall’s and TJ Maxx! NO, this is not paid advertising for their stores. They truly offer bargains! I’ve noticed quite a few of my friends are unaware that both these stores have kitchen/food sections! You really can find some great higher end products at lower prices.  I’ve purchased so much there! Off the top of my head, these are the most recent things I’ve purchased there:

  • Joseph Joseph Brand Steamer Basket for $6. It’s $9.99 at Bed Bath & Beyond Screen Shot 2014-01-28 at 11.30.59 AM
  • La Chinata Smoked Paprika for $4-$5. It’s between $10-$14 on Amazon. Screen Shot 2014-01-28 at 11.31.39 AM
  • Medium sized (12 inch) Cast Iron Skillet for $13. These are usually around $30 anywhere (unless you find at garage/estate sales).
  • Marble Cake Stand for $15. Sur la table (an expensive kitchen appliance store) sells one for $40! The one pictured below is the actual stand i bought. It easily weights between 15-20lb. IMG_3756
  • 6″ Cake Stand for $13. (Can you tell I’m a baker?)

 Cake stands might not be your thing but they are just examples of great kitchen finds. I have also purchased nice Olive Oil, jam/jelley, coffee, kitchen scrub brushes, Tupperware, and more from both those stores. 

4.)  Make your own Salad dressings! Yeah, I know this is random, but you’ll see why I added it. Salad dressings can be really cheap. But as most of us know, the cheapest salad dressings don’t always taste good. The expensive ones which can be $6 and up are usually pretty tasty, but who wants to spend that much on dressing? Cheap salad dressings are full of emulsifying agents (stuff added to make the oil and water mix and not separate), preservatives, and don’t taste fresh. Making your own dressing is super cheap, easy, and way better than store bought stuff.

  • Basic Salad dressings use the 3:1 oil to vinegar ratio. If you can remember that, you’re pretty much golden. Vinegars are super cheap at grocery stores. You can buy generic brand white wine vinegar for ~$4. When I make it, I usually make it for a single salad serving. The downside is, since homemade vinaigrettes lack emulsifying agents, the oil hardens in the fridge. So if you want to make some to keep in the fridge, just know you’ll have to let it thaw on the counter a smidge.
  •   Single serving delicious, simple, vinaigrette:
  • 3 tbs olive oil
  • 1 tbs white wine (or red wine) vinegar
  • 1/2 tsp Dijon mustard
  • salt and pepper to taste.
  • I add the oil last and whisk with a fork.  You can also substitute balsamic vinegar or lemon juice. There are SO many vinaigrettes and I strongly encourage you to search the internet for recipes.
  • This is a great gadget to keep dressing in if you want to store in your fridge! Luckily, someone gave this to me but it’s $15 on Amazon. But, maybe you can find it or something similar at TJ’s or Marshall’s for cheaper! photo


These are all the kitchen tips I have for now. I hope you find them useful! What have you found to be money savers in the kitchen? 

a whirlwind holiday season

It has been a crazy past couple of months! I’ve had so much going on that I haven’t updated.

Stuff Mcgruff from the last couple months:

  • I flew to Spokane, WA to visit my parents for the first time for Thanksgiving! They moved there in July.
  • I finished my first semester of graduate school (two more semesters to go).
  • I visited Spokane again for 8 days over Christmas break.
  • Snowshoeing is a lot like wearing flippers on land- but so much fun!
  • I started increasing my mileage because I hope to race the Oklahoma City Memorial Half Marathon on April 27th. (It’s been a year and a half of on and off injuries- I’m thinking luck might finally be on my side this time.)
  • I got the Breville Juice Fountain Plus for Christmas; no cleanses for me, though!

From browsing my Facebook feed, I know a bunch of people who have pictures of them running. These aren’t race photos where a professional photographer was involved in a local race, but photos of them just running. I have always thought this was weird because that means they had to ask someone to take their photo and stage themselves running in front of the camera. This seems so silly! Ain’t nobody got time for that! Well, I joined the bandwagon over Thanksgiving break in hopes of getting a good picture for my blog header so when my dad and I went for a run, I had him photograph me. Clearly, the picture didn’t turn out great and I’m merely a blue and orange figure in the frame. But, it gives you a great idea of what the trails are like by my parents’ house. I’m so jealous of the beautiful scenery that surrounds them!

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photo 5Sunset from the same trails during Christmas break

photo 2Wild Walls Climbing Gym in Spokane.

photo 2View from the top of Mount Spokane while snow shoeing

Processed with VSCOcam with c1 presetAnother view from the top of Mount Spokane

Processed with VSCOcam with f2 presetOn our way down

Next post will have recipes and a climbing trip recap!


Spaghetti Squash!

I occasionally like a difficult recipe that requires time, effort, and a little sweat. But most of the time i need something quick, cheap, and  leaves minimal cleanup.

I found a great recipe for Spaghetti Squash Boats a couple weeks ago and I’ve been dying to make them! I modified the recipe to the point where it’s almost not even a recipe anymore. Taking away some calories by removing the fat laden cheesy roux and using store bought pasta sauce quickly made this mildly labor intensive recipe into a quick one. It even lowered the fat and calories for sure.

2 spaghetti squash (I used large spaghetti squash)

1 jar favorite tomato basil sauce (or roasted garlic, really whatever)

1lb italian pork sausage (or chicken or turkey)

1 package shredded mozzarella

Preheat oven to 400 degrees.  Cut the spaghetti squash in half, length-ways. Scrape away the seeds and stringy bits. Place cut side down on a baking sheet. Fill the baking sheet with a little bit of water. Bake for 35 minutes.

Meanwhile, cook the sausage in a pan in olive oil. Add  the whole jar of the sauce at the end and heat.

When the squash comes out of the oven, move to another baking sheet without water, cut side up. Using a fork, begin to tear about the squash. You’ll notice it string out like spaghetti!

Evenly distribute the sausage/sauce mixture between the 4 halves. Then, top each with shredded mozzarella. I used roughly 1/2-3/4 cup per half. Distribute to your preference!

Place back in the oven and broil for 5-10 minutes. Watch it carefully so it doesn’t burn!

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I served the boats with some garlic toast and salad.  I love toasting bread with olive oil (in a toaster oven) then rubbing a garlic head on the toast.

What is your favorite recipe using spaghetti squash?

running business

I’ve ran a handful of times in the last couple weeks. I still feel a weird tweak in my calf, but I honestly can’t figure out if it’s just tight or if there is still a problem.  I’ve been on and off injured for so long (over a year) that I  wonder if this twinge of pain is psychological.  Could I be going injury crazy?! It hasn’t felt progressively worse but the longest I’ve ran is only 3 miles at an easy pace.

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 Diego and i like to be leashed together while we run. It works great until he sees a squirrel and bolts, almost takes me to the ground before I grab the leash and drag him away. It’s amazing how Diego can forget about the squirrel he so desperately wanted just 3 seconds ago.

Anyway, one of my weekend projects was edge painting business cards. I found a great tutorial, here.

It seems extremely silly to have business cards as a student. But, it was an assignment for a class and we were encouraged to bring them to FNCE (Food and Nutrition Conference & Expo) to begin networking with other folks in the field. As an arts and crafts lover, I went all out! Although, I’m doubtful how memorable I’m going to be merely a first year graduate student, and still 2 years out from my career. Oh well; I may or may not wind up handing them out. Regardless, I wanted my business cards to truly represent me and leave a lasting impression on whoever I give them to.


My phone quality isn’t the best so it isn’t perfectly in focus. I’m so lucky that my boyfriend is proficient in Photoshop. I drew a bunch of ideas and he merged a couple of them together and came up with this design.

Has an injury ever driven you crazy? Do you start to feel like a hypochondriac after being injured for so long?

recipe tweaking

One thing I have gotten pretty decent at over the years is tweaking recipes into healthier versions. I have learned this from A LOT of trial and error. I’ve made some pretty bad muffins and quick breads by trying to use less oil and decreasing/substituting sugars. I’m still not fantastic at it, but sometimes I get lucky.

Mostly, when I substitute sugar, I’m substituting liquid sugar like honey or maple syrup for table sugar. It’s not hard to see the potential issues with this. Using more liquid can throw off your end product. A loose rule that works for me is, if i’m subbing table sugar for a liquid, take down the total liquid by 1/4 cup. This can usually be handled by taking out the milk in muffin/quickbread recipes. If you look at the original recipe that’s linked below, it called for 1/4c milk. I completely omitted the milk because I substituted maple syrup for sugar entirely.

Another issue, yet mild, of substituting sugar for maple syrup or honey is the acidity change and the weight difference. Sucrose, which is table sugar, is pretty neutral in terms of pH. Both honey and maple syrup however, are fairly acidic. Honey and maple syrup are both heavier than table sugar because of their water content. This can weigh down your breads and muffins and keep them from rising! My food science textbook states, “Add 1/2 teaspoon baking soda for every cup of honey to reduce acidity and weight of the honey.” Sorry food scientists, but I somewhat disagree. I find adding an additional 1/4 teaspoon of baking soda does the trick. 

Substituting fats in baked goods can be tricky. You really can’t get the same consistency when taking out oil and adding, for example, apple sauce. It usually creates a weird, dense texture to most baked goods. It’s also heavy and keeps baked goods from rising as well. However, if you really want to take down the fat content of a muffin/cake/quickbread, swapping 1:1 oil : applesauce does just fine. It’s also not a bad idea to do half oil, half apple sauce. I did not decrease the oil content in the recipe below, I merely switched out butter for coconut oil, 1:1. I did not reduce the oil in this recipe because I wanted it to be a little bit of a splurge, especially because fat makes you feel full!

I would like to point out that coconut oil is saturated fat. These health claims that suggest it is the end-all-be-all of health are exaggerated. There is very little scientific findings on the health benefits of coconut oil! However, I do feel like it is a healthier option than butter because it lacks trans fat, which naturally occurs in butter, and can also occur in fat sources that are partially hydrogenated (margarine, some vegetable shortenings). You can still buy coconut oil that is hydrogenated! So, read your labels. Make sure it says either virgin or specifically states, “non hydrogenated”. Another benefit to coconut oil (this goes for any vegetable oil) is that it lacks cholesterol. Remember, only animal sources contain cholesterol!

Spiced Pumpkin Bread (adapted from serious eats)

  • 1 cup all purpose flour
  • 1 cup spelt flour (or whole wheat)
  • 1 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon ground all spice
  • 1/4 teaspoon salt
  • 1/2 cup coconut oil
  • 1 1/4 cup maple syrup
  • 2 large eggs
  • 2 teaspoons vanilla or bourbon
  • 1 cup pumpkin puree
  • 3-4 tablespoons pumpkin seeds

Preheat oven to 350F. Grease a 9″ loaf pan with coconut oil.

In a medium bowl, wisk together the flour, baking soda, salt, and spices.

Place coconut oil in a small saucepan and melt on low heat until just liquid.

Pour into a large bowl and add maple syrup, eggs, and vanilla. Beat on low until mixed.

Gradually add the flour and beat until combined. Then, add the pumpkin puree and beat until just combined. Spoon batter into prepared loaf pan.

Sprinkle the pumpkin seeds on top of the batter.

Bake for 60 minutes. Be sure to check on your bread often, as ovens differ in cooking times. Mine took right at 60 minutes. I like to always put my timer on 10 min less than what the recipe says and check frequently.


Future changes to this recipe:

Next time, I will coat the pumpkin seeds in 2 tsp of maple syrup before sprinkling on the batter. They will become sweet and caramelized.

What are your failures and successes of recipe tweaking? Any favorites you would like to share?

injuries galore

So I attempted this last Thursday:
This is the ~80ft crack at Rocktown Climbing Gym in OKC. It’s probably the coolest thing about the gym. I had a ton of fun on it and made it about 40ft before the crack became wider and I no longer knew how to wedge my hand in it.  A girl gave me a quick lesson on crack climbing in Tulsa about a month back as I have never climbed a crack- inside or outside. The downside? When I came down from it, my right ring finger was throbbing at the joint. This is the same finger that suffered a minor A3 pulley strain a few months ago. Bummer!

I’m becoming accustomed to being injured. I suppose it’s a good thing because I’m pretty terrible at rolling with the punches. I like structure and hate deviations from my plans. I’m 2 months into a calf injury that may or may not be gone and hopefully a minor setback with the finger.

My coping strategy for climbing injuries?

Painting my nails. No, I’m not joking.  I even bought two Zoya colors at Ulta this weekend. A great dark forest green and a silver (ya know, for that wild color ring fingernail).

At least my leg doesn’t look like this:


Dalton’s gnarly wound. I’m glad the doc said he is healing just fine!