40% of the items in a grocery store are new each year.
According to what Michael Pollen found in his research. I doubted this until I realized that new flavors and formulas count. Think about all the variations done on Oreos – peanut butter, mint, 100 calorie packets… it’s endless.
An article on So Good Blog called out food-makers for going too far on the holiday variations. Specifically cited is Chocolate Eggnog (agreed – but I don’t like nog) and Pumpkin Cream Cheese (he’s crazy… pumpkin was practically born on a bagel).
On my list is peppermint-flavored items. I like peppermints, but please don’t add the flavor to perfectly good food. Like coffee.
Enough about bad foods. It’s What I Ate Wednesday!
When I workout first thing in the morning I usually don’t eat anything more than a nibble of peanut butter or a date. That is unless I wake up STARVING! After the killer workout yesterday I must have been burning food like a mad
man woman in my sleep!
I heated a Van’s Organic Blueberry Waffle in the oven and topped it with banana, cinnamon, and sugar-free syrup.
Perfect for my needs… I did a solid hour with some heavy weights.
Since the pre-workout was only a waffle, I was ready for more after I finished in the gym. My post-workout 20g of protein (must-have to build muscle!) came in the form of a (green) sweet potato protein shake.
Sweet Potato Protein Shake
- 3 T sweet potato puree
- 1 C spinach
- 3/4 C unsweetened vanilla coconut milk (a la So Delicious)
- 1 scoop vanilla protein powder
- 2 tsp ground flax seeds
- 1 tsp maca
- 1/4 tsp cinnamon
- Pinch of guar gum (to thicken)
- Shake of salt
- Ice + water, to taste
*Normally I add Stevia or banana to sweeten my shakes, but the So Delicious and the sweet potato provided enough sweetness on their own!
If you read my post yesterday you may have seen a lovely salad. So lovely that I had a repeat for lunch today.
Those carrot patties are really incredible (hot or cold) and I love having my Basil Walnut Pesto creation (also on yesterday’s post) in the salad mix. The sweet bursts from the pomegranate seeds make for a fun salad. (Read: Trying to avoid staining the shirt I wore to work.)
This barley-based “risotto” was even better than I expected!
This recipe will come tomorrow, along with a special feature –
I scored an interview with Chef Cindi Avilia, who works in recipe development for Lightlife!
I had a little biscuit-baking fail… and snacked on my misery while deciding that yes, they really were un-servable (is that a word?).
There was also a citrus Kombucha involved. I love Kombucha.
I made 100 Sparkling Cake Balls (cake balls made with sparkling wine, in case you missed it) for orders received (so exciting – people are BUYING my food!)… which called for a little pairing experiment. 😉
Have you seen any crazy holiday flavors? Which ones do you like or dislike?
What’s your best holiday baking fail?