Max is one week old

Ever since working with my first pregnant client,  I have observed how hard those first weeks postpartum can be for new mothers on a physical and emotional level. As such I had planned to not only document Max' growing up, but wanted to see how I felt week-to-week in those six weeks that are so crucial for healing but which are also without any support on the medical side and often any assistance on the logistical end if you live - like I do - in the US/ NYC without that proverbial village or your family close by. 

In comparison, women in Germany have access to a midwife that is assigned to them for six weeks to help them maneuver questions such as nursing, sleeping and self-care, whereas here, these services could probably be summed up in the work of postpartum doulas or babynurses who are difficult to afford especially as an entrepreneur that is taking a pay cut for the duration of their choosing, while recovering from childbirth. A friend in Germany who is in the same business as I am, was paid close to $2,000/ month for a full year of maternity leave. It makes me weep.

Anyway, I digress. We've made it to a week. Seven days ago, I was sitting in a hospital bed with an epidural in my back, had tracked some of my runners in the NYC Half Marathon and taken a nap. We even thought we'd watch a quick episode of "Call the midwife". But transition was fast approaching. I was on an IV of pitocin and they had broken my water... (*I can tell you my birth story in more frightening detail in person - I'll just focus on the positives here). Six hours later my doctor checked and it was time to push. 

I believe her exact words were: "I've only ever seen one woman push that child out in super fast pace of two contractions and she was an Olympic rower". Didn't she know who she was talking to? "Roma, this is not a competition..." Yeah, right. "I have to tell you that she tore BADLY!" Ok, maybe not two then. 

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Max came out 30 minutes later and he was perfect. Since then, he's taught me how to breastfeed him, we've passed the diaper test of soiling as many diapers per day as he is days old. He took a first sponge bath, gained an inch in length, met his pediatrician and managed to sleep through a friend's party as well as a few coffee outings. Some of my interactions with him feel incredibly intuitive, some others make me scratch my head. Like: how much can a little boy of 7.5 lbs possibly drink? 

As for my recovery, there are two things that hurt and are making moving around a little more difficult. One is the tearing that I couldn't avoid despite admitting defeat to the Olympic rower... The other is a self-inflicted (and self diagnosed) psoas strain, possibly from pushing. The latter occasionally robs me off breath and knocks the wind out of me. Both of them hurt laughing. Either will make it hard to resume running as a form of exercise in the foreseeable future. 

And you know what?

I.DON'T.CARE. I have just spent the most incredible week getting to know a person that we made. All we do at this point is dictated by his schedule and his needs. I have plans on the horizon and I have no doubts that I will get there. But how... that remains to be seen. 

One week in it is hard to believe that Chris and I were ever just the two of us. 

Athletes Corner: Julia Webb (runner, mother, wife, coach)

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I am very pleased to present a second person in my series of inspiring women. Julia Webb wears many hats, she is an accomplished runner, mother to Joanie, wife to Alan Webb (American record holder in the mile), and running coach. I first saw her pictures with hilarious captions on there Instagram account (@runteamwebb) and then read her blog posts on her website which center on topics such as exercise, nutrition, pregnancy and much more. I love how sincere Julia describes the ups and downs of being an active mom, before, during and post pregnancy. In the interview below, you can read more in-depth what her thoughts are on making time for exercise, fueling during pregnancy, scheduling a busy day and keeping motivation high even on days that feel 'off'. After speaking to Jessica in the last interviews, Julia is another example of how amazingly women deal with the added responsibilities of motherhood and how the physical demands of pregnancy can sometimes make you a stronger athlete postpartum. Thank you, Julia! 

How did you become a runner and what is your favorite distance?

I started running as a last resort to participating in a sport as a senior in high school. I never thought i’d ever become a “runner” as I saw it as boring, unathletic and something my mom likes to do. (she was never competitive, but always jogging throughout my childhood- my dad the stud basketball player and good at any sport he tried was my role model). My first “race” my mom successfully convinced me to run in was a local 5K the weekend before school started in fall 2000. Wearing a baggy sweatshirt, basketball shoes and no warm up, I got 2nd (21:15) to a coach who asked who I ran for. I explained this might have been my first 3 miles ever run in a row. My previous training was all geared toward basketball - lots of time on the court, regular time in the weight room and the occasional mile on the treadmill or around the school block to warm up for my lift. I had a miserable experience my sophomore and junior years playing basketball -despite my love for the sport and strong dedication, I had some major clashing with the coaches and lacked the power to be on our starting line up. We were a powerhouse but I didn’t have what it took, along with my lack of confidence, spiralling me into depression. I decided to quit before senior year but was desperately seeking a new athletic opportunity.

After the race, I decided to show up for cross country practice. My first day I was amazed at how fun and easy the 5 mile run went by. A few weeks later at my first race, I put all my frustration from my basketball days into that competition, proving that I was good at something and gutted out a 7th place finish at a big invite. In complete agony, dying the final straight when everyone was kicking it in.. I ran a 15:40 4K time, beating my teammates by over 2 minutes. I found my sport. Something I was good at. I had never experienced anything to that degree, the nerves, pushing through the pain, being in complete control of my result. All I had to do was run hard and get from start to finish and the post-race high made it all worth the mid-race struggle. Not only the races, but the miles our team put into practice was the highlight of my day. From there I went on to run in college and have never lost my passion for the sport 15 years later. My favorite distance remains the 3000m steeplechase on the track. I love that its not as brutally long as a 5K on the track, but just 10 minutes of grinding and pain. The barriers add another challenge that favour my long legs and remind me of cross country, my second favourite event. I was fortunate to run it my freshman year (at UW-La Crosse)and with some great guidance in early steeple drill training, I was able to place 3rd at the national meet with a PR of 10:50. I finished 1st and 3rd, three more times at NCAAs and ended my college career with a 10:22 PR. Post collegiately I’ve run at three USATF Outdoor Championships (including a top 10 finish), a PR of 9:55 set when my daughter was 10 months old. I can’t wait to race it again, with my goal being- get on the 2016 Olympic Trials starting line with a 9 month old (currently pregnant).

Julia Alan Webb
Julia Alan Webb

You race quite a bit and not even a pregnancy (or two) can stop you? What is special about racing vs “just running to stay fit"?

I am addicted to racing! Some people like to go out with friends, others go out and dance... I get my high from racing! You can’t duplicate the energy and adrenaline the race environment provides. No matter what stage of fitness I am in (or condition - as in being pregnant), I don’t shy away from opportunities. I love testing to see where I’m at, using a competitive setting to push me to get the best out of myself. If I just ran to stay fit, I would definitely get bored fast. I need to mix up my training every 2-3 days with some form of speedwork. If I’m not sore a couple times a week, I better have a good reason! While I’m at it, why not reap the rewards of your fitness by doing a race.

You are also a mother, wife and coach. Could you walk us through a day in the life?

There are two versions of what’s normal in my current life - when my husband Alan is traveling and when he is home. It can be as much as 50/50 being a single mom (although, we try to travel some too when convenient). Currently I’m in the middle of a 6 week stretch when Alan is overseas training and competing in triathlon. Here’s a normal week day - 6:00 wake up , light breakfast, check emails, etc 6:45 2.5 year old Joanie yells “I up! I up! I up!” - the only baby phrase she has not dropped out of habit from when she first learned to talk 7:30 drop off Joanie at her “school” - 3 days a week has part time care 7:45 - Run / follow up w/ core/strength 2-3x a week. Once during weekday do quality workout. 9:00-12:15 - follow up emails, coaching, etc… and eat :) 12:30 - pick up Joanie 1:00-3:00 naps for Joanie, I usually crash for an hour (only have been since pregnancy started, since 2nd trimester just began, feeling less the need for the nap!). Clean house, chores, more time on computer 3:30 snacks w/ Joanie and play or grocery shop- lately been swimming in our pool every afternoon, core/yoga session w/ Joanie if i skipped in AM. 5:30 cook dinner, eat 7:30 start bedtime routine for Joanie (bath, stories, jump around and sing) 8:30 - bed time for Joanie 8:45 - catch ⅙ of a movie I’ve started on netflix, call Alan 9:30 - bedtime

On days she is at home, I will either run with Joanie in the stroller, head to the gym for the treadmill/bike/pool (and utilize their childcare) or occasionally get up before dawn while its cool to run 1000m loops around our gated apartment complex with her monitor audible outside our apartment. If she wakes up mid-run, will let her watch a show in her crib while i finish up or drag the stroller out.

Julia Webb planking
Julia Webb planking

You choose to keep a running and fitness regimen that puts many of us to shame. How do you (re)fuel and do you use nutritional supplements?

I definitely take advantage of eating lots of calories! Especially during pregnancy, I feel like I can burn through anything, but have to be careful not to have a massive meal at once or I get severe indigestion. So my go-to strategy has been to have something light before an early morning run (lately just started trying the product UCAN - a form of carbs/energy that should sustain me through a run - but typically I am starving 20 minutes in if that’s all I used, so have been adding a half energy bar = favorite is regular old Powerbar vanilla/chocolate or a GU as well). I always have a little coffee pre-run (no more than a shot worth of espresso now that I’m pregnant). Since its so warm here in Arizona, I have been running w a water bottle/sometimes with NUUN added, carry it a mile into the run, drop it in the bushes to access at some point. I can’t stand having a water belt. I stash candy or GU in my shorts for any carb needing emergencies :)

Post run hydration is key with an immediate source of carbs/light protein. (apple and rest of my energy bar for example) to tie me over while I make breakfast.

Breakfast - my favorite meal of the day - usually a massive bowl of oatmeal made with milk, with berries, bananas and nut butter added as a dipping sauce. Lunch - varies (and have food on my mind w/ different cravings all the time being pregnant) - fruit, either sandwich, salad, chips ; or pasta/salad or burrito ... Snack - fruit, dark chocolate, nuts or small bar Dinner - varies - tons of veggies, more fruit, rice/pasta/potato base and meat - (beef, chicken, fish, pork…) - typically take my prenatal or Proferrin iron supplement. Favorite cusine - thai food!!! Snack - cereal w/ milk

Julia Webb Nike Track
Julia Webb Nike Track

If you don’t mind me asking, how much weight did you gain in your first pregnancy and what was it like during and then getting back in shape?

Initially in my pregnancy I gained a good 8 lbs my first trimester and up to a total of 25 lbs by the end of my second (started at same weight I was before second pregnancy). However, due to severe indigestion and extreme discomfort when I ate to any level of fullness, I gained 0 lbs during my 3rd trimester. Obviously the baby continued to grow, but I must have lost some body fat. She weighed 7 lbs, 15 oz, completely healthy, although my midwife had me checked a few times because I was “measuring small”. Getting back in shape postpartum was not much of an issue. When Joanie was one month old I was back to looking “normal” for me. I held onto 10 pounds for at least 2.5 months, but then I went through a very stressfu l cross country moving experience, and baby Joanie picked up some severe collic which made my life very difficult w/ lack of sleep and digestion issues-- from month 3-6 I dropped an additional 18 lbs (was at lightest post high school weight ever- while continuing to breast feed) - all due to stress. I was also very frustrated with a debilitating hip injury I sustained during the beginning of my 2nd trimester, still not healed and it had been going on for over 9 months, where I was unable to run without pain. I realized how unhealthy my weight was after friends began to comment, and got myself back into eating more and thankfully got some support in helping Joanie out. I got back to my former go-to race weight of 125lbs. By 6 months, with some physical therapy I was able to run painfree and got back into fitness very fast with the help of my coach. Only 3 months in of regular run training and intense workouts, I was back to PR shape, only to eventually be even better - with a  more relaxed race day attitude, an even greater level of toughness my natural childbird experience taught me, elevated blood levels from the pregnancy. So, during my 8th season competiting at in the steeplechase, I dropped 20 seconds off my PR and also a good 10 seconds with only one attempt at the 1500m.

Julia Webb pregnant
Julia Webb pregnant

Do you work out with a team or coach? If not how do you stay motivated day in and day out?

Currently I am living in Arizona due to my husband’s triathlon training group, so at the moment I have been doing 90% of my runs/workouts solo. I don’t mind that I have complete control of what I’m doing now that I’m pregnant - so I can really read my body and not be tempted to go too hard to keep up with someone. In Beaverton, Oregon (our home), I typically meet up with teammates/friends at least 3-4 times a week, typically at Nike headquarters right by my house. Two of those sessions include hard workouts. I run for Bowerman Track Club and work part time as a run coach at Nike campus Sports Center when I’m back in Oregon. If it wasn’t for my teammates (Kristen Rohde, Karlee Coffee, Anna Connor) and my coach Jon Marcus - I would NEVER be able to reach my potential and push myself to the degree that I do during these sessions. I have been trying to really grasp the concept of recovery and backing off big time on my easy days. If I’m not fully rested going into harder sessions, I will be dropped in an instant. My motivation rarely ever wanes, I love being an athlete and constantly testing my limits, with my only desire to reach a higher level so I can justify living my life the way I do :) My husband is the true professional athlete in the family, so I always ensure that my needs are second to support him first. Until I have the opportunity to make any money in the sport, I will continue to see it as a hobby.

What physical activities do you do on *gasp* rest days?

Typically reserve the rest days for spending energy in the sun or playing with Joanie. I definitely try to move around on those days so I don’t feel like I’m missing out. The worst thing to do is sit inside all day if you’re “resting”. I try to pretend I’m a normal mom who doesn’t like working out. I try to remember to save the energy for the next day. Typically I take a full day off every 2-3 weeks. Getting a massage is also a great way to splurge on a day off.

What is your favourite indulgence (food or other things)?

Running :) obviously.. but outside of that, I LOVE coffee. Thankfully with pregnancy and living in a hot dry climate, my cravings have dramatically dropped, but still look forward to a daily cup of pour-over or coffee shop Americano. With pregnancy I’ll make a full strength cup but rarely drink more than 6 oz of it.

Have you had to overcome (running related) injuries? How did you do it?

Yes. Aside from a month long hip injury I sustained during over-stretching in a yoga pose during track season in college, I have had one serious injury to date and it was during my last pregnancy. It was probably one of the toughest things mentally I’ve had to deal with. I was running some pretty quick workouts feeling very strong and getting respectable race times in my first trimester of pregnancy #1 until I started noticing my right hip started aching right when my belly first started growing. I ignored it, thinking “I get aches and pains all the time, but this couldn’t be anything serious”. Ignoring it and running through it proved to be a terrible decision. Despite stopping all run activity, the pain worsened as the pregnancy went on. It took 6 full months postpartum to be pain free. I got all kinds of wrong answers during pregnancy, with doctors suspecting a stress fracture, etc.. I only realized post pregnancy it had to be a ligament or possibly a labral tear in my hip. Back in Portland after 3 months of no successful healing, I got exercises from my coach and saw a local physical therapy place for rehab and eventually it cleared up as I resumed training.

What advice would you give someone who is a running novice or looking to get fit later in life and particularly if they are mothers with a set of responsibilities, tight schedules etc.?

Create a time to workout in your calendar. No excuses as if you have to attend, block out the hour each day! My saving grace has been joining a gym with a childcare option. I have up to 2 hours to workout/shower for a very reasonable rate. Get support from your spouse, and if they are gone, find other moms who could possibly swap care to workout. Get a jogging stroller! Also another savior and offering me complete freedom to workout when I am without my husband. Starting as early as 3 weeks you can run with your baby (forward facing attachment) and weather conditions don’t apply (I’ve ran in torrential downpours - with Joanie nice and cozy under the rain cover, to negative temperatures (bundled up nice and cozy again!) . There are no excuses. If you work full time, run during your lunch hour or get up an hour earlier to fit it in first thing in morning (with coffee ready to be made, clothes laid out). Find a local running group that meets regularly to find same-level training partners and new workout friends. Sign up for a race to keep you motivated in training!

Julia Webb Alexi Pappas
Julia Webb Alexi Pappas

How would you describe the emotional benefits of running, given that it is a sport that comes with a lot of highs and lows over time…

Aside from my year long injury, I have experienced much more of the upside on emotional benefits! Yes there are days which turn into complete disappointments, you just feel plain terrible, or go through a funk where you don’t want to get out there or complete the workout. But I always try to push through those bad times, knowing they will all be worth it. In my first trimester just recently, I felt absolutely terrible on most “easy runs”, especially if I didn’t get out when it was under 70 degrees in the desert sun . I would frequently look at the side of the trail and think, "wow that looks like a great place to lay down" and just have runs when I couldn’t wait to finish. But each of those runs, when I did finish, I would be so thankful I got it done, because my trusty runners high would set in, and make me feel I could take on anything the rest of the day (with a nap of course!). I am so thankful for this sport, but try to keep my perspective that it is a gift and can easily be taken away. I try not to get carried away in making it my all, and see my faith in God, family and overall health as #1.

Quick questions:

Athlete crush? Alan Webb - up and coming triathlete… American record holder in the mile ;)

Trail or Road? Trail! Have never done an official trail race, on my to-do list

Long runs or Speed Work? A combo of both - get the best of both worlds - I rarely do straight up long runs. Often my weekend long run is part of a grinding interval session!

Garmin or carefree? I have only run with a Garmin once during Hood to Coast and got made fun of by my old school coach. I prefer coaching athletes with a Garmin though, so i have a better sense of measure.

Solo or with company? With company!! I really miss my Oregon training partners !!

Summer Bean Salad

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Last week one of our friends couldn't pick up his CSA share and so he generously gave it too us! But as I was scratching my head over bok choy, lettuce, scallions and wax beans, it took a bit of creativity to make this summer bean salad. But it came out deliciously and the hubby almost polished off the whole thing by himself. You will need, one can of cannelini beans, 3/4-1 lb of wax beans, half bunch of red scallions, 1/4 cup of apple cider vinegar, 1/4 cup of EVOO, 2 tsp sugar or other sweetener, 1/2 tsp salt, 3 cups of lettuce.

If you have trouble with a bloated stomach when you eat raw onions, dice the scallions and put them in cold water for 10 mins. Meanwhile mix the vinegar with sugar and salt. Then add the onions and cannelini beans.

Bring a pot of slightly salted water to a boil, add the wax beans (trimmed and cut into inch size pieces), boil them for approximately 5 minutes, then drain under cold water.

Add the waxed beans to the rest of the salad, wash the lettuce and spin it before adding it to the bean salad. Season with salt and pepper.

You will probably want to start eating right away but if you can let it stand for up to 1hr so the dressing can permeate everything.

Vegan, vegetarian, gluten free, not paleo!

Enjoy!

Cherry Pie (drool...)

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It is summer, darlings! And that means fruit pies... in particular for me: cherry pie (while I wait for the farmers market peaches to arrive). Those who have taken my classes this week may have noticed that I had an upset stomach a few times. As a girl once summer break came around I could usually be found at my best friend's house - in the cherry tree. I usually paid for the hours of eating cherries (and drinking water) with an upset stomach. And the past week was no different. Not in a cherry tree anymore but I ate as if I was and arrived at some classes with a bit of an upset tummy.

Anyhow... I hope you are all enjoying the diversity of summer fruit that is so abundant these days.

This pie was adapted from Smitten Kitchens' beautiful sour cherry recipe, made with some leftovers that I had but turned out delicious.

You will need:

One Trader Joes frozen pie shell

For the filling:

1.5-2 lbs of cherries (of the dark sweet variety) 2 tbs of corn starch 1/2 cup of coconut palm sugar

For the crust:

2/3 cup rolled oats or Trader Joes hot multigrain cereal: organic rolled whole grains(rye, barley, oats & wheat) 1/3 cup coconut palm sugar 1/4 tsp cinnamon 1/2 cup all purpose flour 1/2 cup almonds 4 tbs of melted butter (cooled)

cherry pie

Let the frozen pie shell thaw and then press it into a pie form or a quiche pan - parbake in the oven for 10 mins at 300 degrees. Take out and let cool.

Mix the cherries with the other ingredients. Fill the mixture into the cooled pie shell.

In a food processor grind the oats/ grain mixture with the almonds, then add sugar and flour. Move the flour mixture to a bowl and combine with cinnamon and then fold in the melted butter.

Spread the almond/ flour mixture over the cherries. Bake in the oven for 70 minutes at 350. Once it starts smelling deliciously and is lightly browned on top, take it out. Let cool slightly and serve with fresh whipped cream or clotted cream.

ENJOY!

Arugula Couscous Salad

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Another easy, breezy, beautiful recipe :) Arugula Couscous Salad with parmesan and a lemon dressing.

All you need is a cup of pre-cooked and chilled couscous. Then take 4 cups (a big bowl of it anyway) washed arugula. Grate a half cup of parmesan and mix it with the salad and coucous.

For the dressing simply mix 1/4 cup of EVOO, juice of one lemon and add salt and pepper.

Voila! #vegetarian #notvegan #notpaleo #delish

 

 

Mango Lassi Ice Cream

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When life hands you mangos, you have got to make mango lassi ice cream. Also because peeling mango and making it look presentable is tedious. It's easier to put it straight in the nutribullet and then try to (gracefully) eat the rest of flesh off the pit, while nobody is watching. The combination of yoghurt, chia seeds, mango and mint makes this recipe very fresh and healthy.

For 4 pop molds, add 1.5 cups of yoghurt to a blender. The amounts I used work well for the nutribullet but if you have a bigger blender, you could double or triple the amounts. Add 3 tbs of chia seeds and let the mixture sit for about 15-20 minutes until the seeds take on a gelatinous texture. Add the flesh of one mango and a handful of mint leaves (approximately 10). Blend the mixture with 4 ice cubes and fill it into the pop molds. Let them freeze over night.

Done. Ice cream for breakfast!

ENJOY!

The Watermelon Feta Salad you always wanted to make and never dared to try...

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You know how restaurants feature fancy watermelon salads with mint and feta. They are a fresh summer side dish, delicious and quick. You love all the ingredients, but somehow you never see yourself making it at home... So a few weeks ago, we started gardening on our little deck. One of the key ingredients I wanted were a few herb plants. I'm not great at landscaping and I've already forgotten which flowers go by which name. Ahem...

BUT: I got mint. And it is alive and kicking. So yesterday I made watermelon feta salad with mint. And it turned out delicious.

You need: 1/4 watermelon, cut into bite size pieces, 2oz feta cheese (or more if you like), black pepper, 3-4 tbs EVOO, 2 limes and 1/4 medium onion chopped very fine, one handful of mint chopped.

Toss the watermelon with the mint, juice of 2 limes and onion and let it sit. Add the EVOO, feta, pepper. Take a photo for Instagram and voila!

ENJOY!

Miso massaged kale

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I'll be honest. I'm not a big kale fan. I got sucked into eating it because it's so good for me and I have had kale salad that blew my socks off (like this one). But when it's just sauteed or better MASSAGED kale that I prepare I usually don't like it. Kale chips are fine but so disappointing in quantity seeing a whole head of kale disappear. For kale juices, I like to add a whole lotta lemons and apples and quite honestly unless it's really well prepared my digestive tract often doesn't love kale raw.

Anyhow... I love Asian food and miso in particular. So I thought I would make this miso kale with a new spin. With the dressing below and shelled edamame!

I bought Miso paste and massaged the salad with it and some other ingredients. And the result wasn't half bad if I do say so myself. :)

Try for yourself:

3 tbs miso

1/3 cup EVOO

1-2 cloves garlic minced

1/3 cup grated parmesan (optional)

3 tbs lemon juice or rice vinegar (optional - see how sour the salad is with the miso before adding more acidity)

ENJOY!

I baked bread! So you can, too (gluten free option)

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I am notorious for baking bread rolls with a beautiful yeast base and ruining them EVERY.SINGLE.TIME. The result of my attempts to make brioche, challah or bread can be used to smash in windows and even Zola won't eat them. So when I heard about this bread that would only take about 15 minutes active time, I was skeptical to say the least.

But I did it and it worked out beautifully.

You will need:

2 cups of (gluten-free) rolled oats

2 1/4 cups of all purpose flour (Bob's Red Mill makes a gf version that you could use)

2 teaspoons baking soda

1 teaspoon salt

1.5 cups buttermilk

1 egg

Pulse the oats in a food processor until fine. Then combine the dry ingredients in one bowl and the egg plus buttermilk in a different bowl.

Make a well in the center of the flour mix and add the buttermilk gently folding it in. The dough will be very sticky but resist the urge to over mix it.

Place the dough on a floured surface and gently kneed it - if too sticky add a little flour. Then score the center in a cross shape (it is almost Easter after all!).

Grease an oven-proof cast iron skillet and place the dough in the center. Bake at 450 F for 15 minutes and then reducing the heat to 400 for another 25 minutes.

At this point you should see a beautiful cross shape on top of your bread and when you knock on the bottom it should sound hollow.

Here! You're done!

This bread, warm with butter is literally heaven. At least my idea of heaven. I'm German, after all.

ENJOY! xx

Waldorf Salad Healthy

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This salad was first created between 1893 and 1896 at the Waldorf Hotel in New York City (the precursor of the Waldorf-Astoria Hotel, which came into being with the merger of the Waldorf with the adjacent Astoria Hotel, opened in 1897). For me it was such a weird experience having it for the first time and it does symbolize NYC for me and how in awe I was when I first came here and walked the streets of Manhattan.

This version is mine to make the Waldorf salad healthy and I hope I don't offend anyone that I call it Waldorf Salad. Instead of celery I use endives which in their bitterness create a nice antidote to the apples and I soaked the walnuts to make them EVEN healthier!

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Mr. Hamilton: Would you make me a Waldorf Salad?

Basil Fawlty: [having never heard of it] I beg your pardon?

Mr. Hamilton: Get me a Waldorf Salad.

Basil Fawlty: Well, I think we just ran out of Waldorfs!

Anyway... you will need three small heads of endives, half a cup of soaked walnuts (read up on the health benefits of soaking nuts), one medium apple cored, peeled and cut into small pieces, juice of 1/2 lemon, 1/2 cup of vanilla yoghurt (GASP! alternatively plain yoghurt and a sweetener of your choice, maple syrup, stevia, honey or anything else that takes your fancy), 2-3 tbs mayonnaise, salt and pepper to taste.

Chop the endives and place them in a bowl with lukewarm water for 5 minutes (the water removes the bitterness). Then drain and mix with the apples and the walnuts. Mix the yoghurt and mayonnaise, salt, pepper and lemon juice. Combine.

ENJOY!!

Cabbage Lentil Soup

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For Tasty Tuesday, this is a nice lunch the next day as well as a light dinner. Cabbage Lentil Soup with Farro. I try and keep my dinners lighter than my lunches and reduce the amount of carbs and heavy foods in the evening. Sometimes more successfully than other times. Somehow when I do that, I want to snack around 9/10 pm.

This soup is satisfying in smells, looks and flavours. Cabbage is widely used as a diet food. Who doesn't remember the cabbage detox soup? And lentils are filling and combined with the faro a great protein for your workouts!

You will need:

  • one small onion
  • 3 cloves (not BULBS as previously stated in a recipe) garlic, minced
  • 1 tbs of thyme, rosemary and 1/2 tbs of red pepper flakes
  • salt and pepper
  • 1/2 cup of apple cider vinegar
  • half a head of cabbage
  • 4 cups vegetable broth
  • 1/2 cup of red lentils
  • 1/2 cup of farro
  • 2 cups of kale

Sautee the onion and garlic in 2 tbs of EVOO until fragrant. Add the spices and keep it cooking for a few minutes. Add the cabbage for 5 minutes until lightly browned and wilted. Deglaze the pan with the vinegar and add the broth, lentils and farro.

Cook all of this for 20-15 minutes partially covered. Then add the kale on top, cover with a lid and cook for another 5 minutes.

ENJOY!!

xxR

Healthy Breakfast and Snack Ideas (with Strawberries!)

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If you are pressed for time (like I am today!!), I say, go break out the blender for these healthy breakfast and snack ideas. I am obsessed with strawberries! I can eat them fresh, frozen, on cakes, pureed, as ice cream, yoghurt and even on toast (remember?).

So what better way to start my busy morning today than with a smoothie! I have recently acquired a Nutribullet and oh boy has it changed my life. It's quick and easy to clean and store which is vital in a NYC apartment.

This morning we had a beautiful smoothie that really packed a punch with the following ingredients (and nutrients):

SPINACH: vitamins K and A, folic acid, dietary fiber and protein! BANANA: potassium, tryptophan, serotonin and norepinephrine! DATES: iron, calcium, vitamin A and ß-carotene! STRAWBERRIES: vitamin C, fiber, manganese and folate!

So with one delicious cup of smoothie (even though the colour doesn't give it away) we took care of our heart, bones, memory, muscles, immune system and mental health as well as female health.

For a late morning snack I prepared some Chia Seed Pudding with Strawberries. Chia Seeds are the flaxseed of the millennial generation ;) They reduce food cravings, help you stay hydrated, lower blood pressure and are rich in Omega-3. Add 2 tbs of seeds to 1 cup of almond milk or coconut milk, add the fruit of your choice (2/3-1 cup), buy a cool looking mason jar to store in, and refrigerate for 5 hrs or overnight.

ENJOY!

xxR

Kale Avocado Salad

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Kale Avocado Salad is a beautiful winter dish. They are a great combination... Add challah croutons and it's downright heavenly! This salad tastes simultaneously fresh and filling (with the option of farro) and is ready in 5 minutes.

Cut the avocado into cubes and add to a bowl. Roast 2 cups of challah cubes after tossing them in olive oil and thyme - until lightly browned (.

While the croutons are baking, slice 1 large garlic bulb thinly, add 3 tablespoons of buttermilk, 1 tbs of whole grain mustard, salt and pepper as well as one egg yolk and 1/3-1/2 of olive oil. Whip the dressing until nicely combined.

Add the croutons to the avocado and add about ten stalks of kale or 3-4 cups. Toss with the dressing.

If you want some more bite to it, you can add precooked farro.

ENJOY!

The Best South African Buttermilk Rusks

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When Chris and I went to South Africa two years ago (and got engaged ♥ ) one of the things I learned that the Van der Walt women need to know is how to make (the best South African buttermilk) rusks. What are rusks? In the US we would probably call them dehydrated cereal bars. In Europe something like pressed Muesli bars. This following recipe makes for a big amount of these delicious and oh so rewarding and nutritional rusks AND they are gluten free. You can eat them when on Safari, being charged by an elephant bull, crossing an Australian desert, as dessert, as breakfast or with tea. And they are great for pre- and post workout fuel! You can dunk them in tea or coffee and the crunch from all the good seeds, will always have you coming back for more. Luckily you will have enough for weeks...

Thank you for the recipe, Gaynor!

  • 1 1/4 cups butter
  • 1 cup oil
  • 2 3/4 cups sugar. I use 1 cup dark soft brown sugar and 1 cup usual brown sugar
  • 2 eggs
  • 7 cups of self raising flour, I use gluten free more friendly on the stomach
  • 4 cups of oat bran
  • 1 cup bread flour, such as King Arthur
  • 1tbs baking powder
  • 2.5 cups of buttermilk
  • 1 cup sunflower seeds
  • ½ cup of sesame seeds
  • ½ cup of linseeds

 

 

best south african buttermilk rusks

1. Melt butter, oil and sugar on low heat. Stir well and remove from heat as soon as melted. The sugar does not melt completely and remains quite thick but the grains melt. 2. Beat eggs in buttermilk and stir into above. 3. Mix all dry ingredients together and make a deep well. 4. Slowly pour in wet ingredients and mix well with a short handled wooden spoon is best. 5. With hands pull off pieces of dough mix, the size of mandarins. I don’t work the dough in my hands as this makes them heavier but the choice is yours if you want them lighter. A real child-play treat as the dough sticks like crazy but you’ll find a way to get it off your hands and onto the baking tray. 6. Place on 2 baking trays an inch apart. While cooking they will touch which is fine! 7. Cook 180 °C/ 350 F ‘till golden, about 30/45 mins. 8. Remove and allow to cool so you’re able to break them without burning your fingers! 9. Break up into whatever size you fancy while still warm. They break easily on cracks formed while baking. Leave them in a jumble on their baking trays close together as the drying out process is at least 8 hours when you go to bed. I arrange them upside down to allow more airflow while drying. 10. Before going to bed set oven at 100 °C/ 200 F and leave overnight.

ENJOY!!!!!!!!!!!

Baked Rolled Oats - Pecans & Blueberry

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Just tell me in the comments if you are already over my rolled oats recipes? But these are baked rolled oats! As you may have gathered by now, breakfast is my favourite meal of the day, closely followed by lunch/ brunch. I'm not that crazy about dinner, because big meals usually make me very sleepy. I'm known for falling asleep on my friends' couches after dinner parties. Not my proudest moments. But also occupational hazard, I may add.

This dish will be done in 45 minutes and you can eat it for the next few days.

You will need 2 cups of rolled oats, 2 cups of almond milk, 1 large egg, 1 teaspoon of baking powder, 1.5 teaspoons of cinnamon, 2 tablespoons of melted butter or ghee, 1-2 cups of pecans chopped and 1-2 cups of frozen blueberries and 2 bananas. Maple syrup is optional.

Butter a medium sized baking dish and line the bottom of it with bananas. In one bowl mix the oats, half of the nuts, baking powder, cinnamon and a pinch of salt. In a separate bowl, beat the egg and add the almond milk, maple syrup and the butter.

Sprinkle 2/3 of the blueberries over the bananas, then evenly coat with the oat mixture. Pour the liquid ingredients on top and give it a little shake to make sure the milk runs in between the oats. Sprinkle the remaining pecans and the blueberries on top.

Bake the dish at 375 F for approximately 40 minutes, enjoy the beautiful smell and then devour!

Let me know if you like it!

xxR

PS: The beautiful serving spoon was a gift from my in-laws. I love the South African designer Carrol Boyes.

 

 

***Recipe adapted from http://www.lottieanddoof.com/2011/04/baked-oatmeal/

Tasty Tuesdays: Sweet Potato Frittata

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For Tasty Tuesdays this week, I present to you what has got to be the easiest recipe ever. And it's delicious sweet potato, too. I have adapted this recipe from this original one, here. You will need 3 medium sweet potatoes, peeled and sliced thinly, one bunch of spring onions (chop the white and light green parts only), 2 Tbs butter or ghee, grated Gruyère cheese, 6 eggs, 2 Tbs milk.

Melt 1 Tbs of butter or ghee in a big oven proof pan or dish. Add the sweet potato in several layers. Sautée them and gradually add the spring onion. Cook both until just soft, season generously with salt and pepper, and remove from the pan. Whisk the eggs with the milk.

Melt the 2nd Tbs of butter or ghee in the pan, making sure that you coat the sides, too. Add the potato/ spring onion mixture back to the pan, then immediately add the egg. Move the pan left to right to ensure that the egg mixture runs into the areas between the potato slices. Let it cook until the egg is just set, then transfer under the broiler.

Cook the frittata under the broiler until the egg is set, then sprinkle (as much) cheese (as you like) on top and let it brown. Voilà!

I personally thought the frittata made for a light vegetarian dinner that didn't need anything to go with it. But you could always serve it as a side dish or bring it to a party or brunch and make your friends very happy!

I hope you like it.

xxR

 

Healthy Pancake Recipe

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You'll say: "why would I want a healthy pancake recipe? Pancakes are supposed to be wonderfully decadent and indulgent. Not necessarily healthy." Well, these are; both.

They are wonderfully healthy by including rolled oats and potentially gluten-free, but their texture is soft and fluffy and delectable because of the buttermilk and other standard ingredients. They will warm your tummy and your soul on one of these dreadful, grey winter mornings (or evenings, who knows?).

Make this batch for 4 hungry souls.

Soak 2 cups of rolled oats in 2 cups of buttermilk, preferably over night but at least several hours.

Then add, 2 eggs (lightly beaten) and 1/4 cup melted grass-fed organic butter. In a separate bowl mix 1/2 cup of all purpose flour (or for gluten-free and some nutty crunch, buckwheat flour), 2 tablespoons brown sugar, 1 teaspoon of each baking soda and baking powder and 1/2 teaspoon of cinnamon. If you like Sweden as much as I do, you will have encountered their love for everything cardamom. It's a nice replacement for the cinnamon or you can add both.

Mix dry ingredients with wet ingredients. The result will be a very thick, sticky dough. Pan fry the pancakes and keep the ones that are ready warm in the oven.

Enjoy them with maple syrup, or honey, frozen fruit heated up (as seen in the picture).

Tell me what you think in the comments.

xxR

Pear Cornbread with Rosemary Syrup

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For my baking project of the week, I adapted a pear cornbread Real Simple recipe and it turned out really great. The combination of buttermilk and the cornmeal in this recipe give it a different texture from cake that is made with just all purpose flour. I drastically reduced the amount of sugar and instead of using cornmeal I used Trader Joe's cornbread mix. Ingredients

8 tablespoons (1 stick) butter, melted, coconut oil for the pan 1 1/4 cups all-purpose flour, 1/2 cup cornbread mix (I used Trader Joe's) 2 teaspoons baking powder 1/4 teaspoons baking soda 3/4 cup sugar 1/2 cup buttermilk 2 eggs, whisked 2 ripe pears, cut into 8 wedges each 6 large sprigs rosemary freshly whipped cream, for serving (optional)

Directions

Heat oven to 350° F. Butter a 9-inch springform pan. Mix together the flour, cornbread mix, baking powder, baking soda, and 1/2 cup of the sugar in a large bowl. Whisk together the buttermilk, eggs, and melted butter in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Fold in the pears. Transfer the batter to the prepared pan. Bake until a toothpick inserted in the center comes out clean, approximately 50 minutes. Meanwhile, heat the rosemary, the remaining ¼ cup of sugar, and ¼ cup water in a small pot over medium heat. Cook, stirring, until the sugar is melted. Remove from heat, cover, and let sit, stirring occasionally, for 30 minutes and up to 4 hours. Discard the rosemary sprigs. While the cake is still warm, brush the top and side with the rosemary syrup. Serve warm or at room temperature with whipped cream, if desired.

Pumpkin Seed Cookies!

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I love it when people send me recipes. This recipe is for pumpkin seed cookies. You must have some left over from Halloween, no? In this adaptation of another recipe, my friend Anahi, added coconut and she will be experimenting with caramelized ginger soon, too! I'll make sure to post an update when she does. 1/2 cup unsalted butter 1 cup rolled oats 1/2 cup coconut flakes 1 tablespoon whole wheat flour 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cardamom 1/2 teaspoon salt 1/3 cup pumpkin seeds, toasted 1 egg 1/3 cup cane sugar + 1/3 cup brown sugar 1 tsp vanilla extract

Preheat oven to 350F. Line baking sheets with parchment paper.

Melt the butter in a large saucepan over medium heat until it starts to foam, then watch until you smell a nice light nutty scent. Remove from heat and let cool slightly, about a minute, before stirring in the rolled oats.

While the butter is browning, combine the buckwheat flour, baking powder, spices, salt and pumpkin seeds. Set aside

In a large bowl, whisk the sugar and egg together until the mixture becomes creamy and batter-like. Add the vanilla. Whisk in the flour mixture, then stir in the butter and oat mixture, stirring just until combined. The dough will be quite loose and runny.

Drop tablespoons of the dough onto your prepared cookie sheets, 2 inches apart. Bake until golden brown around the edges, about 8-10 minutes, turning the pan half way through cooking time. Let sit on baking sheet several minutes before transferring to a wire rack to cool completely.

(I love the Milk Beer glasses in the picture! Thank you, Anahi!)

Colourful Kale - Tasty Tuesday

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Who says, fall and winter have to be drab? They can be colourful like in this pepper and kale dish. As a child if you had asked me if I liked the idea of having this as a side for dinner, I wouldn't have been thrilled. Today I like it a lot. It's easy, there is an abundance of kale and with the right spices it turns into a very satisfying dish. And here is how it goes: Wash the kale and shake dry or spin in a salad spinner. Heat 1-2 Tbs of EVOO and roast 2 cloves of garlic in a pan (don't dice them) until they release aroma without burning them.  Then add the kale little by little, letting it wilt down just enough to add more. Once the whole batch is in, season it with salt and pepper to taste and start adding one sliced pepper (ha! see what I did here? From pepper to pepper...). Red, yellow and orange peppers will give the dish a sweeter taste, than the green one and I personally like that. As soon as you see the pepper softening sprinkle some coconut flakes on it and you can add Chinese five spice too (1/2 teaspoon). Finish it off with freshly squeezed lemon juice right after you take it out of the pan and toss it. ENJOY!