two right feet

I tried to get as much done today as I possibly could.  Had to make some oh-so-boring calls to insurance, clean, laundry, run, cook, photos, research + think about new blog things, think about what I should do with my life!! Ahhh! There really are ZERO architecture jobs right now, so it’s time to get creative with what I can do.  I have some ideas in mind, but I have to look into them more before I start blabbing about them =)

I knew I wanted to go for a run today.  Since being in Colorado, I have been cramping up while running, way more than I used to.  I stay really well hydrated, so that was not the problem.  I have been eating 1 banana each morning about 1hr before running, because potassium is supposed to help with cramping.  Well, it’s not working.  Something with more potassium?  Coconut water!  I tried it once before and didn’t like it at all.  I thought maybe it was just the flavor.

1 serving of coconut water has 2x the potassium as 1 banana.  It had to work!  I got 2 flavors at Whole Foods yesterday.

The flavor was fine, but there is just something about coconut water that I don’t like.  This may sound weird, but I swear it has a slimier texture/feeling when you drink it.  It’s slightly thicker than water and just goes down funny.  [ashley <---- freak] I choked down 3/4 of it.

While photographing the water, I had my perfect pumpkin oats cooking away on the stove.  I finally found the spice ratio that I like the best!

cinnamon + nutmeg + ginger + cloves

Serious Pumpkin Oats – serves 1

• 1/3c. organic rolled oats
• 2/3c. any type of milk or water [I prefer unsweetened vanilla almond milk]
• 1/3c. organic pumpkin puree
• 2t. sucanat or honey or maple syrup
• 2-3 shakes ginger + cloves + nutmeg
• 1/4 rounded tsp. cinnamon

1. Turn burner on medium heat. 
2. Add oats/milk/spices/sweetener
3. Whisk/stir until combined and every minute for about 5min until nice + thick.

Topping ideas: granola/walnuts/almonds/peanut butter scoop

You can see the steam!

Driving to Boulder…love this view

2 right feet + 2 different shoes

I drove to Boulder to meet with Laura for a mid-morning run.  The leg on the right belongs to Laura ;)  The weather was per.fect. It was about 58*, sunny, and not windy.  We ran through a park/bike path/running path that runs through Boulder along a creek.  It was such a scenic run.  I am really enjoying my runs out here - so much more than Charlotte!

We ran about 3.5m and kept a good pace, especially at the end.  It was probably around 9.5min/mile for the first half and closer to 9 for the 2nd half.  After the run, we walked about a 1/2 mile to get some lunch on Pearl Street.  We found a newer place called Maiberry that had a menu with crepes, frozen yogurt, belgian waffles, and smoothie bowls.  They have tons of fresh fruit toppings, granola, nuts, and sauces you can add. 

The architect in us, loved this table =)

We decided to split a waffle and smoothie bowl and added about 4 toppings each.  The waffle was fresh and fluffy. It was topped with tons of fruit and a little maple syrup.  I got the Acai Bowl which was realllly yummy.  It was topped with granola, 3 kinds of fruit, honey, and almonds.  YUM!  The prices were pretty decent too. 

waffle - $6.50 –  [including all topppings]

small smoothie bowl - $4.50ish [including all toppings]

My half.  We ate every last bite.

I got all of the cleaning/phone calls/boring stuff done and did quite a bit of thinking! On to dinner…

Dinner was nice and simple. 

Spaghetti squash! mmm

the.guts.

Spaghetti Squash Pasta Bake:

• 1, appx. 3lb spaghetti squash
• 1, 5oz. container spinach
• 1 jar of spaghetti sauce [avoid runny sauces]
• baguette loaf
• liberal shakes of garlic powder/dried oregano/dried basil/pepper
• 6oz. fresh grated mozzarella cheese

1. Preheat oven to 350*
2. Cut spaghetti squash into quarters and scrape out guts.
3. Lightly oil and bake for 40-50min.
4. Let cool for 20min and then scrape out the insides with a fork into a 9x13 casserole dish.
5. Add 5oz. container of spinach/half of the cheese/half of the sauce/and seasonings and stir until combined.
6. Spread another 1/4 of the sauce evenly on top of the squash mixture.
7. Cover tightly with foil about bake for 30min
8. While baking, slice a baguette in half and lightly brush with oil and shake on garlic powder/black pepper/salt.
9. Cut into crouton sized cubes.
10. Take dish out of oven and turn to broil.
11. Spread cubes and cheese evenly on top and broil for about 5min, until bubbly and browned.

Sometimes it can get a bit runny, so serve with a slotted spoon.  The crunchy squash had such a great texture and the bread croutons on top were SO good and helped to make this all veggie meal more filling.

My plate…so so good.  There was a lot of spinach in there but it’s hiding!

I also got some awesome POM samples in the mail today and coupons for Stoneyfield Oikos!  More on that tomorrow!!

Time to do more thinking…

Ashley