PB&J Yogurt Bowl Recipe + WIAW

Staple foods.  We all have them.

Some of us have them literally.

Amy's burrito staple

When my boss referred to Amy’s burritos as a staple food… he meant literally.  He opened this little gem and found something shiny in it.  Normally I like shiny things, but a staple in my burrito?  I’ll pass.

He emailed Amy’s and got a scripted response from customer service about an hour later.  The person didn’t seem too concerned,but said they send the pics to someone else int he company.  Well see… in the mean time, I’m especially grateful I go my food prep!

… 

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Oatmeal Protein Cookie Balls

My inner fat kid loves baked goods.

 

So does my outer fat kid.

I really could eat baked goods all day long.  Keep your Twizzlers and Sour Patch Kids, I’ll take the homemade oatmeal cookies.

Sadly, cookies aren’t exactly on my training plan.  Until now.  I strange’d it up in a storm of “use everything in my pantry.”

Oatmeal Protein Cookie Balls

 

I balled up a version of one of my favorite cookies because everything’s better as balls.  I also altered the ingredient list a bit so it can be eaten guilt-free.  Not that I feel guilty about eating dessert… but sometimes my abs do.

These chocolate chip-laced treats are just as good as the real thing.  Really!  My boss ate one and said “oh my god… these are good!” with a only slightly suppressed tone of  surprise.

Oatmeal Protein Cookie Balls

 

You could probably use any flour here – try coconut flour to make it gluten free.  They can easily be made vegan with a flax egg.  And, if you’re not ready to bring back pumpkin yet, try mashed sweet potato or banana!

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Oatmeal Protein Cookie Balls

Oatmeal Protein Cookie Balls

  • 1 C almond meal
  • 1 C rolled oats
  • 1/2 C spelt flour
  • 2 scoops (62 g) vanilla protein powder (I used Growing Naturals rice protein)
  • 2 T  brown sugar, packed
  • 2 T Stevia (or more brown sugar)
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 C pumpkin puree
  • 1/4 C water
  • 3 T coconut oil
  • 3 T egg white (or flax egg)
  • 2 tsp NuNaturals simple syrup (or maple syrup)
  • 1/2 tsp maple pure vanilla extract
  • 1/4 C sugar-free chocolate chips

 

Preheat oven to 350 degrees.

Place dry ingredients in a large bowl and stir to combine.

In a small bowl mix coconut oil (softened in micro if necessary), syrup, egg white, water, and extract.  Pour wet mixture into the dry.  Stir until well-combined (you can use your CLEAN hands).

Fold in the chocolate chips.  Make balls of ~2 T of dough, place on cookie sheet and and flatten with your palm.

Bake for 10-12 mins at 350 degrees.  Remove from oven and let cool.

Makes about 30 cookies.

*See notes in post above for gluten-free, vegan, and other options!

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How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.

Sprint 2 the Table

 

 

Remember to use #strangebutgood in any Tweets and Instagrams of your creations. :)



***

I’m thinking I need to finally try a clean(er) cheesecake of my own next!

Baked goods or candy?

What childhood favorite would you like to health-ify?

 

Top 13 in 2013

You guys like dessert.

 

I guess that’s why we get along?

Happy New Year!!!

As I looked back at the top posts of 2013, I knew there would be a lot of sweeter dishes.  But whoa.  Of the top 13 2013 posts, 6 were sweet recipes.  What I didn’t realize was that the Work It Out posts are popular too!  I’ll do a better job to writing more of those in 2014 – I’ve been pushing it at the gym, but slacking on the writing.

Thank you to everyone for all of the visits, comments, and many, many laughs in 2013.  I’ve loved getting to know so many awesome people this year, and look forward to continuing these relationships for years to come.

Enough much!  Here’s the lucky (top) 13 to start out ’14…

Top 13 in 2013… 

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3 Ingredient Coconut Macaroons

This is for those that think my recipes have too many ingredients.

 

Not really, but it should make you happy.

These coconut macaroons are the most requested Christmas cookie I make.  Ironic, since I don’t love coconut.  But if you DO like coconut, you’ll love these.  If you don’t, you’ll still eat a couple because they really are good.  Especially after I had the brilliant idea to dip them in chocolate.

Coconut Macaroons

They technically have 4 ingredients, but I refuse to count vanilla.

When you form balls, you’ll feel like they aren’t sticking together enough.  Don’t be scared.  Just roll them together as best you can.  The sugar will melt and bind with the egg as it bakes – just be sure to let the cookies cool before you touch them.

Coconut Macaroons

I’ve made these for a couple of years sans chocolate.  I have no idea why.  This year I melted chocolate, added some bourbon extract (yes, I put booze in everything), and painted the bottoms.

If you do this, place them in the fridge to harden before you serve them.  It’s good with the gooey chocolate, but extremely messy. ;)

Coconut Macaroons with chocolate

Linking these up to Katie’s MIMM… because cookies are marvelous.

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Coconut Macaroons

Coconut Macaroons

  • 3 C sweetened flaked coconut
  • 1 C granulated sugar
  • 5 egg whites
  • 1.5 tsp vanilla extract
  • Melting chocolate (optional)

 

Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.

Place all ingredients in a medium bowl and mix with (clean) hands until the ingredients are completely combined.

Place tablespoon sized dollops of batter onto a baking sheet making sure cookies are at least an inch apart.  They will feel loose, but don’t worry.  They will bind as the sugar melt during cooking.

Bake, one sheet at a time, for 10-15 minutes or until edges are browned.  Let cool for 10 minutes.

Dip in melting chocolate, if using.  Store up to 1 week in fridge.

***

I may not blog again until after Christmas… resting and enjoying the season is a glorious thing.  Happy Holidays!

What are your favorite Christmas Cookies?

Do you like coconut or chocolate better?  Both?

 

Touring Atlanta + Sizzlefish Holiday Giveaway

Staying in town can feel like a vacation.

 

Not quiiiiite like going to Tahiti… but you know.

This weekend Sarah graced me with her presence.  She drove in Monday night from Birmingham and we spent the next 2.5 days touring rainy Atlanta.  It’s fun to entertain out-of-towners because you get to see your city in a whole new way!

Sarah arrived Friday afternoon with cookies in hand.  She shared the Vegan Carob Peach Fudge Cookies from her #strangebutgood post Friday.  They were the perfect appetizer before we headed to dinner.  We did so much I have to break it up into 2 posts.  Today is the “doing,” and the Atlanta food tour will happen Wednesday.

Sarah cookies

 

Saturday morning we hit my gym for a glute workout.  Check out this IG video for a taste of what we did.  Sarah hung like a champ!  She’s a natural.

After a solid hour of hard work, I told Sarah she was ready to compete… so we practiced a pose (this is why I don’t do bikini):

Sarah, Toisha, me posing

 

Naturally this had to be followed with a trip to Buford Highway to shop the massive international farmer’s market, where we met up with Sarena.  We were there for 2 hours… only a food-friend can understand how grocery shopping is an entertaining sightseeing activity.

I had told Sarah how cheap it is, but she was still shocked at how little her market finds were!  The new-to-me treats this time were a Ponkan orange and some sort of Korean puffed rice crackers.  I also found a giant bag of my favorite Chimes peanut butter ginger chews!

Buford Farmer's Market

 

That market is massive – it’s like the size of Wal-Mart.  You can browse an entire aisle of Mexican hot sauces, or sample baklava at the Easter European bakery or peruse greens you’ve never heard of before. Watching my friend wander around filled with wonder at all the international delights was the best part of my weekend.

Sarah left yesterday.  After trying to convince her to stay, I sent her on her way in true blogger fashion – with a to-go container of protein oatmeal. More to come later in the week… I need to leave room to tell you about an amazing giveaway!

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I have been obsessed with Sizzlefish ever since I had the opportunity to try a box via Fitfluential.  The fish is delicious – it surprised me how fresh it tastes despite being frozen.

Last week I pulled out a piece of the salmon to cook when I was short on groceries.  It thawed while I was at work, so all I had to do when I got home was squeeze some lemon juice, dill, and pepper on top before broiling it for 7 mins.  Easy dinner!

Sizzlefish Salmon

So what’s in it for you?

The awesome people at Sizzlefish agreed to do a special holiday giveaway!  Not only will you win a box of this Holiday Sampler (worth $59!), but they will also send a box as a gift to a person of your choosing!  Feel free to pick me. ;)

a Rafflecopter giveaway

***

I’m a little sad it rained all weekend – I wanted to take Sarah on a walking tour!  From the looks of it, everyone else had rain or snow too.  Bring on the sunshine!

What is your favorite fish?

Do you consider grocery shopping a form of entertainment/tourism?

 

Sriracha. The New Pumpkin.

I’m ahead of the “trendy” curve.

 

This is a first.

According to this article, sriracha may be the new pumpkin.  Many of you saw the chips.  They have now gone so far as to turn it into a vodka flavor.

sriracha vodka

 

Why does EVERYTHING good need to be turned into vodka?  I like a good drink, and I admit that a sriracha Bloody Mary sounds good… but PB&J?  Really?

The point was going to be that I like sriracha before it was cool.  Before the pumpkin obsession.  Before even the bacon obsession.  So there.  Pass me a pumpkin-bacon-sriracha martini.  

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This WIAW felt like it was going to be “meh” after a rushed food prep.  Looking back it didn’t turn out too badly.  I’m pressed for time, but having quick proteins has helped – on busy weeks I rely on no-salt deli turkey and rotisserie chicken.  With a few simple flavor adds, semi-homemade tastes pretty good!   WIAWbuttonRead on for my eats, and then check out Jenn’s blog for everyone else delicious creations!… 

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Strange But Good: My Favorite Things

3 years is a long time.

3rd Birthday

This blog is my longest commitment.  Kidding… sort of.

In 3 years, I have learned a LOT!  I didn’t have a clear vision outside of “food” when I began.  I was playing roller derby, drinking a lot of beer with the occasional side of Waffle House, and trying to be a runner.  3 years later, I no longer play derby, I don’t run half as much as I did, and I’ve competed in 2 figure competitions (with 2 more just a month away – eep!).  I also drink less beer, and am about 15 pounds lighter.  Waffle House still happens after every figure competition though. ;)

#strangebutgood #yolkporn

 

In the beginning, no one read my blog except my mom.  Now more people read and my mom doesn’t.  I remember my first comment from a stranger.  It was from Tina – I was so excited!!!  3 years late, I’m honored today to call her a friend.  I’m honored to call a LOT of my favorite bloggers friends.  This is an inspiring, motivated community full of diversity, humor, and FUN.

End mush.  Begin giveaway.

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On the last day of my Blogiversay Favorite Things week of giveaways, I wanted to share ALL the things!  Rather than giving you a #strangebutgood recipe, I’m giving you things to make your own strangeness!

Sprint 2 the Table Favorite Things

 

I am sooooo excited about this.  Trying new things is a sport to me, so hopefully I’ll be able to share something new with one of you!

Some things aren’t so much strange as they are staples, or representative of things I love.  Other items are in the pile because people are always asking where I get ingredients (I’ll be your dealer!).

 

Favorite Things

  1. House of Payne tank top – This is from my gym!  The shirt is this style (it’s a small, but I can check if you need M or L).  I love Steve Payne and his crew.  Check them out here.
  2. Peanut Flour – You all know I am having an intense love affair with this stuff.  I like it better than PB2 (and others) because it’s less processed.  The only ingredient is peanuts (no preservatives, sodium, sugar, etc).  If you don’t win it, you can order your own from iHerb.  Use discount code USO924 for $5-10 off your order!
  3. Flavors - There are SO many ways you can flavor your food without salt, sugar, and other unhealthy things!  These are a few of my favorites:

 

Favorite Things 2

  1. Treats - These aren’t exactly the picture of healthy, but when I’m feeling snacky they sure hit the spot!  And they aren’t the worst things in the world.  Everyone knows and loves Quest bars.  The Brownie is my favorite (cut in squares and baked for 10 min on 350).  Vega’s Savi Seeds are a crunchy-salty satisfier.  Justin’s dark chocolate peanut butter cup… I don’t  think I need to explain this deliciousness.  Lastly, my favorite gum.  I cannot workout without it!  Extra seems to be the longest lasting.
  2. Burdock Root Crisps – I have no idea what this is.  I got them to represent my love of the international farmer’s market and trying new things.  Let me know how they are! ;)
  3. Cherry-Flavored Dried Cranberries – I cannot stand dried fruit.  Except for these funky-flavored things. Specifically, I love them in my…

 

granola-cookie

Granola Cookies!  Old picture because I haven’t made them yet… I will ship you a fresh batch.  They can be made vegan and/or gluten-free upon request.

 

Thanks for helping me celebrate this week! Don’t forget the giveaway for my favorite protein powder, Growing Naturals, is still open through the weekend too
a Rafflecopter giveaway

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How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.

Sprint 2 the Table

Remember to use #strangebutgood in any Tweets and Instagrams of your creations. :)


***

I'll take a break from giveaways and get back to recipes next week.  In the mean time, check out the Strange But Good link ups!

What would you try first out of this bag of my favorite schwag? Hee hee. I rhymed.

If you were going to send a box to someone that represents you, what would you include?

 

Bourbon Chocolate Chip Cookies

Let me apologize in advance.

 

#sorryimnotsorry

If you make these cookies, you won’t be able to stop at one.  They don’t hide any veggies.  They aren’t healthy… unless you count the partial sugar substitute.  They are addictingly good.  You will brave salmonella to eat the batter.

Bourbon Chocolate Chip Cookie Dough

 

So what makes these cookies strange?  Booze.  It doesn’t have to just be for drinking; it also makes a tasty cookie!  Who knew?!

The bourbon isn’t strong here; it merely adds a hint of caramel and enhances the vanilla in the cookie.  I used Four Roses, which is a lighter, almost fruity bourbon.  

No bourbon? You could use Frangelico or another liqueur.  Or you could leave it out… if you’re crazy.

Bourbon Chocolate Chip Cookies

Bourbon aside, this is a classic chocolate chip cookie.  They are a teensy bit under-baked, resulting in a decadent, doughy center.  Get your cold glass of (almond) milk ready.

There are some specific instructions.  Don’t skip them.  Browned butter will elevate any dessert recipe you make to a whole new level.  Be patient and let the dough chill in the fridge.  It helps with spreading and allows the flavors to come together making an even more irresistible cookie.

Tall cookie dough scoops

Tall cookie dough scoops

If you want a healthy dessert, check out these Granola Cookies or these Chocolate Avocado cookies.  If you have one of those weeks where you need to get down and dirty to treat yourself, do it with boozy cookies.

 

Why the treats this week?  I quit my job and started a new one.  It’s a good thing.  I will miss my old team, but this job is more in-line with what I want to be when I grow up (in the world of marketing/product management).  Changing jobs is scary and exciting all at once…. but it’s already clear to me that I made the right choice!

I deserve a cookie.

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Bourbon Chocolate Chip Cookies

Bourbon Chocolate Chip Cookies

  • 2.25 C (280 grams) all-purpose flour
  • 1 tsp baking powder
  • 1.5 tsp cornstarch
  • 3/4 C (1.5 sticks or 170 grams) salted butter, browned
  • 3/4 C (150 grams) dark brown sugar, loosely packed
  • 1/2 C (100 grams) xylitol (or sugar)
  • 1 large egg + 1 egg yolk, room temperature*
  • 1 tsp vanilla extract
  • 1.5 T bourbon (I used Four Roses)
  • 1 C semi-sweet chocolate chips (or chunks)

 

In a large bowl, whisk together the flour, baking soda, and cornstarch. Set aside.

In a medium bowl, beat browned butter and sugars together.  Beat in the egg, followed by the egg yolk.  Add the vanilla and bourbon.

Pour the wet ingredients into the dry ingredients and whisk together.  The dough will be very soft.  Don’t worry.

Fold in the chocolate chips.  Cover the dough and chill for at least an hour, or overnight.  *Do not skip this step*

When ready to bake, heat oven to 325 degrees.  Line 2 large baking sheets with parchment paper .

Remove the dough from the refrigerator and roll the dough into balls (~1 heaping tablespoon each).  Shape them into tall balls to help them bake up to be thick.  Place them on the lined cookies sheets with ~1 inch of space between (they will spread).

Bake the cookies for 11-12 minutes.  Don’t bake them any longer!!!  They should look soft and under-baked.  Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.  They will continue to bake on the cookie sheet.

*Note: Room temperature egg/egg yolks are best for even disbursement.

Inspired by Sally’s Chewy Chocolate Chunk Cookies.

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How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.

Sprint 2 the Table

Remember to use #strangebutgood in any Tweets and Instagrams of your creations. :)

***

"The difference between a success and a failure is that a failure runs away from his fears while successful people run towards their fears."

Have you ever quit a job?  It's the most nerve-wracking thing to do!

What is your favorite decadent cookie?

Turkey & Ricotta Pasta Bake + WIAW

I am a blogger and I am NOT a Trader Joe’s addict.

 

Please don’t pelt me with stones.

I realize that just last week I posted about chicken I like to get a TJ’s; however, I rarely buy anything else there.  Why?  I try to limit modified/packaged foods in my life (have you seen the sodium content in all those nifty frozen foods?!), and I don’t think they have the best produce.

Many of you have already seen this article warning about the GMOs (genetically modified organisms) in products from the store.  Trader Joe’s buys many of their products in bulk from suppliers.  This keeps the price down, but it means you don’t know who is making your food.  They won’t disclose that info because the companies they work with would rather not advertise that you can buy Product X cheaper at Trader Joe’s vs. the name brand from another grocer.  The article goes into more detail, but check out their list of items considered “safe” to buy and those to avoid (step away from the 2 buck chuck).

GMOs

 

Trader Joe’s isn’t the source of the problem – this is an issue with all major grocers.  They have a place, and I 100% get that sometimes you must have quick and easy food around.  No one is perfect.  Ain’t nobody got time for that!

All I am proposing is that you know the facts and can make an educated choice about the food you fuel with. :)

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This WIAW is my first one back on the competition diet.  I’m trying something new and amping up my carbs to gain more size.  What I’ve learned in the 3 days I’ve been on the plan is that it’s HARD to eat a ton of carbs.  Next week I’m just going to make a massive pot of grains and shovel it in.

WIAWbutton

Read on for my traveling food, and then check out Jenn’s link up for everyone else’s delicious days.

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Breakfast:

My favorite addiction, my morning cocktail (apple cider vinegar, water, Glutamine, and  Fitmixer Aminos) started my day out productively if you know what I mean…

Pancakes have been on my mind lately.  I tried this odd combo a couple of weeks ago, failed, and set it aside.  This morning I felt inspired to try it again.  And it worked.

Strange But Good pancakes

The recipe?  Check back Friday – I’m saving this for #strangebutgood!!!

 

Mid-Morning Snack:

It is a fishy week for me.  Morning snack was cod I baked during my Sunday prep with Ethiopian spices.  To take to work, I shredded it up and tossed it with fresh red bell pepper.

Eaten with a side of hummus, Ezekial bread, and a rare purchase – Starbucks green tea.

Cod and red pepper

 

Lunch:

I love it when meals feel like treats.  Sea Bass is always like that for me.  I brought a piece for lunch today and ate it with an arugula (it was ridiculously fresh and flavorful at the market this week), cauliflower, and beet salad.  My yummy carbs were a tortilla and (unpictured) hummus.

Sea Bass and salad

 

Afternoon Snack:

This shirataki pasta bake was based on a favorite Vegan Ricotta Pasta Bake I’d forgotten about.  I took the idea and make it un-vegan. #sorryimnotsorry

I made it for dinner and then brought the leftovers to work.  It was a great reheated with a slice of Ezekial bread.

Pasta Bake

 

I followed the baking instructions in the link above, but sautéed the onion and garlic, adding the turkey to cook through before baking.  These were the ingredient modifications I used:

Turkey & Ricotta Pasta Bake

  • 1/4 C red onion, diced
  • 3 cloves garlic, minced
  • 2 tsp lemon juice
  • 1/2 lb ground turkey, sautéed
  • 2 T fresh rosemary, minced
  • 1/2 tsp ground oregano
  • 1/2 C marinara sauce (I used low sodium)
  • 1/4 C fat-free ricotta
  • 1 tsp red pepper flakes
  • Pinch of cinnamon
  • Pepper, to taste
  • 1 package Shirataki noodles (I used spinach Skinny Noodles, you could use regular pasta too)

 

I finished that off with a vegan Granola Cookie.  I was making them for the winner of last week’s bake saleI had to have one for quality control purposes.  They are low sugar and vegan!  Practically a health food.

Granola Cookies

 

Dinner:

Dinner was eaten in the form of a hearty smoothie bowl post-workout.  I made my Carrot Cake Batter Protein Shake, but added a TON of spinach.  It IS easy being green. ;)

Smoothie bowl

 

The toppings were kabocha, peanut flour sauce, and a really cool new granola.  I was contacted by Klara who started a company called Mix My Own.

Mix My Own is a custom website that allows you design your own granola and I jumped at her offer to try it out.  I ordered 1 for me and one for my mom (who gave it a glowing review).

Mix My Own

In My “All Mine” Mix:

  • Gluten-Free Oats
  • Organic Millet
  • Organic Kamut puffs
  • Dried Pomegranate
  • Organic Coconut
  • Pecans
  • Organic Ground Cinnamon
  • Organic Cacao Nibs

 

You can choose from a 1 or 2 pound bag.  The one pound bag it huge – it has about 15 servings (1/2 C each). I had a blast creating my own custom combo.  Definitely worth checking out!

Disclosure: I was provided a coupon for a free trial.  As always, my opinions are all my own.

 

Dessert:

I made an kickin’ combo in effort to hit my carbs.  I was still low… but this was a tasty effort.  I made my Zucchini Bread Protein Batter, but added 1T of cocoa powder and eliminated the protein powder in favor of more cottage cheese.

That deliciousness was topped with 1/2 a baked brownie-flavored Quest bar (350 degrees for 10 mins), a dollop of TruWhip, and cherry on top.  Some days just deserve a cherry, ya know?

Chocolate Zucchini bowl with baked Quest bar

***

It feels like it should be Friday… but it’s all good.

Do you try to avoid GMOs? 

What would be in your custom blend of granola?

 

Bake Sale for Kids + WIAW

Bake sales are the best.

 

Homemade baked goods are the most “worth it” treat.

Amanda @ Run to the Finish has teamed up with Women’s Health and will be running and fundraising for the FEED Project, which seeks to feed hungry US kids.  Their RUN 10 FEED 10 program is really cool – you run a 10K and 10 children in your community are fed with the proceeds.  (Amanda has a discount code you may use here.)

But you don’t HAVE to run!  You can opt to just eat. :)  Amanda is hosting an online blogger bake sale where 100% of the donations will towards feeding these kids.

feed 10

Bidding began yesterday (I’m behind – sorry!), and bids will be accepted until August 7th 9AM EST.  Winners will be contacted and asked to donate the specific amount via CrowdRise.

Hurry over and bid on your auction deliciousness here.  There are tons be homemade items from bloggers (and products from several sponsors) available for bidding.  A batch of my vegan, no-sugar added Chewy Granola Cookies are up for grabs… you might even get a little something extra. ;)

granola-cookie

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These WIAW meals were half eaten at work and half on the road.  I didn’t do the most elaborate job of planning, as I am enjoying my final week of “freedom” before I start competition prep in earnest!

WIAWbutton

Read on for my traveling food, and then check out Jenn’s link up for everyone else’s delicious days.

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Breakfast:

My morning cocktail (apple cider vinegar, water, Glutamine, and Fitmixer Aminos) happened, as usual.  I swear this is the biggest addiction in my life.

I had an early morning meeting, so I made sure my breakfast was ready to grab a go.  Overnight oats in a cottage cheese container!  Almost as good as a PB jar… 

This raspberry and maple-laced concoction was really good!  And easy to eat from my lap on the way to work.

Raspberry Maple Overnight Cottage Cheese Oats

Raspberry-Maple Overnight Oats

  • 1/4 C cottage cheese
  • 1/4 C oatmeal
  • 1/2 scoop vanilla protein powder
  • 1 tsp chia seeds
  • 1/2 tsp maple extract
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/2 C almond milk

 

Mid-Morning Snack:

Like I mentioned last week, I have been into the Trader Joe’s Balsamic Chicken.  It’s one of the few packaged things I buy, but when I’m traveling a lot this is a great (low sodium) item to keep on hand.

Eaten with veggies I pre-roasted on Sunday with some marinara sauce and nutritional yeast.

TJs Balsamic chicken

 

Lunch:

I was running out of my office to get my stuff ready for the airport (and squeeze in a workout… shhhh!), so this almost didn’t even get pictured.  A mix of no salt deli turkey, celery, hummus, and cayenne.

It was so quick I called it the lazy girl’s turkey salad. ;)

lazy turkey salad

 

Afternoon Snack:

I have become obsessed with post-workout Chocolate + Beet Protein Smoothie Bowls.  I used this recipe again, but added spinach and topped it with muesli and kabocha squash.

No exaggeration, I could eat this every meal.

chocolate-beet protein shake

 

Dinner:

Dinner was eaten in Florida.  I hopped a plane, ate some unpictured pretzels, and went right to dinner with my co-worker.  We hit up Columbia, a famous Cuban spot and Florida’s oldest restaurant.  It was delicious!

We started with giant warm, crusty loaves of Cuban bread and the 1905 Salad.  The bread was amazing… the salad… I’d say it’s basically a Chef’s salad with no egg and a ton of dressing.  I also enjoyed a margarita - one of the best I’ve ever had!

Columbia restaurant stuffed shrimp

Terrible pics… it was dark!

My main was massive.  The server highly recommended the Camarones Rellenos “Jesse Gonzalez.”

I thought shrimp would be light-ish… I learned that it’s not when it’s stuffed with lump crab and a generous helping of butter.  Did I mention it was served with rice, beans, and roasted veggies?  And that my co-worker ordered sides of yucca and fried plantains?

Call me happy and roll me home.

 

Dessert:

You know I’m full when I can’t even imagine eating dessert.  Hell froze over.

***

Tomorrow I fly back home and Thursday I drive to South Carolina.  Despite the craziness all I can think about is 1) When do I get to go to the farmer’s market to get “my” food and 2) How am I going to fit a workout in Thursday and Friday?

Have you checked out the bake sale?  What item is catching your eye? 

Does the combo of beets and chocolate sound #strangebutgood to you?  I thought it was normal until I told my co-worker about it…