Where I've Been...

So I haven't posted for a little while....like a year. It's not because I haven't wanted to, believe me I have. It's just that I've been, well, slightly preoccupied.

Yep. We're expecting our first baby (a girl) any day now. Like, literally any day now. I'm due October 21st. 

This whole process has been life-changing, to say the least, and will only continue to be more amazing. I can't wait to post updates and pictures and stories about motherhood and my new little girl. I want to tell you all about my pregnancy (lots of morning sickness, fatigue, and hormone swings), my birth experience (hopefully a natural birth with a midwife), and how all this has changed me for the better (because it has). 

My husband says I already laugh more than he's ever heard. And I smile a lot. 

Also, I don't know that I will ever fit back into my pre-pregnancy jeans, and I'm ok with that. 

Chunky Cilantro Lime Hummus

I have been on a hummus-making kick lately, and this is one of the better recipes I've come up with in the past couple of weeks. It's really easy, and the flavor is awesome.

The secret to this recipe is the water chestnuts. I learned this from the guys over at the Engine 2 Diet. Their jalapeno cilantro hummus includes water chestnuts as well, both for added texture and for fewer calories per serving. Once everything is blended together you actually can't tell that there's an entire can of water chestnuts in the hummus, which is kind of crazy. Anyway, I hope you enjoy!

Chunky Cilantro Lime Hummus
1 can (15 oz.) or 1 1/2 cups chickpeas, rinsed
1 bunch cilantro, rinsed and chopped
1/2 jalapeno, deseeded and chopped
1 can (8 oz.) sliced water chestnuts, drained
juice of 1/2 lime 
2 Tbsp garlic powder
3 Tbsp water or oil
salt to taste (at least 2 tsp)

 Add all ingredients into a blender and go for it. If the mixture is too dry to blend properly, add a touch more water. I actually blend mine in a mixing bowl using an immersion blender. It makes for an even chunkier texture that I really enjoy. 

For best results, chill overnight. But if you're like me and you can't wait, enjoy with raw vegetables, tortilla chips, or atop a baked sweet potato. Yum!

Workouts, week of October 20th

Week five!!!

This week was all about trying new things - from workouts to overnight shifts to homemade hummus (recipe to come), I was all about newness this week.

Sunday and Monday were my late days, and I counted Sunday night as a workout since I helped tear down walls and unload shelves, fixturing, and pallets for the store's new campaign. Monday night was an overnight, so I worked from 9pm Monday night until 6am Tuesday morning (employing every means of caffeine/energy booster I could find). So Tuesday was a bust....I don't actually remember Tuesday, now that I think about it...

Wednesday I did one of my own workouts using Workout Labs, which, if you haven't used yet, you should check it out. Then I did sprint intervals for about 20 minutes.

Thursday I tried a Step class. It was not great. The instructor was kind of in her own world, sashaying and jumping and lunging to the beat of her own (very awkward) drum. I actually snuck out after about 15 minutes and did intervals on the treadmill until Spin class, which is now officially one of my favorite classes.

This morning I capped off the week with my first Zumba class. While I got a pretty good workout in, I also confirmed that I am, in fact, white. Very white. And tall. These two things do not add up to natural talent in Latino dance. In fact, I'm pretty sure I made up my own dance move that is somehow a half-shimmy, half-jumping jack. I don't think it's going to catch on anytime soon.

Workouts, week of October 13th

I feel like I say this every month, but this month is flying by. It's odd how the days seem long, but the weeks seem so short.

20.2 miles in spin class.

This is my fourth week of workouts. I've been mixing it up, doing spin classes, step classes, weights, and Nike Training Club. I must say, I have a lot more energy. And I feel better about myself, regardless of whether I've lost weight (I don't weigh myself...I feel like it's counterproductive). I feel like I've toned up and my jeans are fitting better. And most importantly, I feel like I'm actually making time for exercise, making time for me.

Quick session with the Nike Training Club App and sprint intervals on the treadmill.

I also did a step class on Tuesday night - I didn't burn a lot of calories, but it was fun. I really love step classes. I'm going to try Zumba this week as well, which I used to do about 3 years ago. I am not a good dancer, but for some reason I tend to be pretty good at Zumba.





Random Joke of the Week: How much does a hipster weigh?                                      

                                                                                                        An instagram.

Recipe: Creamy Kabocha Squash Soup

I went to Sprouts a few weeks ago (have you been to Sprouts?! It's amazing!) and saw that some of the winter varieties of squash were on sale. I'd used butternut squash before in soups and in roasted medleys with carrots and onions, and I am not unfamiliar with the acorn squash either. 

But there was a third squash present. Kabocha. At first I assumed this was the squash from which that weird fermented health drink is made (I later learned this is kombucha and not connected to winter squash at all), but at the sale price, it was worth trying. So I grabbed one and put it in the cart. 

For a solid week the little hard-skinned squash sat on top of the microwave, mocking me with its inability to be thoroughly Googled. Few recipes or health facts exist for the kabocha squash. Eventually, I just decided to bake it, puree it, and make a soup. If it turned out awful, I'd just feed it to the garbage disposal. 

But I was in luck. Using a recipe I had for butternut squash soup, I substituted the kabocha and added a little more garlic. Not only was the texture like velvet, but the flavor was amazing. Definitely one of my favorite soup recipes ever.


Gluten/Dairy/Soy/Grain-Free Creamy Kabocha Squash Soup

1 kabocha squash, peeled and cubed (you chould also use butternut or acorn squash)
5 garlic cloves, peeled and chopped
1 medium onion, peeled and chopped
1 bag baby carrots or 1 lb. carrots, peeled and cut into chunks
2 cups GF vegetable broth (more if needed)
1 Tbsp olive oil
2 Tbsp basil 
1 Tbsp oregano
salt and pepper to taste
plain yogurt (optional)

Heat a Dutch oven over medium heat. Add in olive oil, onion, and garlic. Saute until translucent. 

Add in squash, carrots, and broth. Bring to boil, then cover and simmer on low until carrots break apart easily with a fork (about 45 minutes). 

Add in basil, oregano, and salt, then cook for 5 more minutes to allow the herbs to blend in. 

Turn off heat and, using whatever blending method you choose (immersion, upright blender, food processor, etc.), blend until smooth. 

Serve warm with a dollop of plain yogurt on top (optional).

It's really good.

Workout: 10/2

I really didn't want to get out of bed this morning. At all. But I did and ended up getting a really good workout in. I chose the Nike Training Club's "Circuit Challenge," then 25 minutes of intervals on the treadmill.

Workout: 9/30

I am loving the Nike Training Club app. Free workouts that kick my butt and burn calories...
Today was "Curve Carver" and was pretty hard. I'd definitely do it again.