Sprint 2 the Table

Appetites and Adventures

A Spoonful of Sugarland + Truffles in Alba, Italy

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Being in Alba for the Truffle Festival is a real treat.

Understatement of the year.

Our last day in Alba happened the be the first day of the Truffle Festival (have I mentioned how lucky we were on this trip?!).

 

The city was filled with the smell of truffles, cheese, and chocolate.  See why I nearly pitched a fit whimpered when it was time to go?

I wonder how much $$$ in truffles was in the city that day?  Thousands?  Hundreds of thousands?

We saw the parade, which included flag throwers (like the guy  in Under the Tuscan Sun!).  They were great… but I really loved it when they almost dropped the flag and had to do diving catches:

It’s like something out of a movie… next time I come back I’ll time it better to be there for more of the festival!

I keep saying it, but it’s incredible how much Italy really does look like a postcard or a movie scene.

I wrote previously that I am really struggling to get back into the swing of things workout-wise.  My muscles feel incredibly tight and I’m out of the habit.  A massage is in order!

I am making an effort.  The intensity level isn’t where I’d like it and I’m struggling to run and am in some pain from my knee injury and a foot problem (scary given next week’s race then the Thanksgiving Half)… but half the battle is getting out the door.  That, I have done.

On the injury front, I did do to a therapist who assured me that everything in my knee is intact.  He began Soft Tissue Therapy last week and wants to get another session in before next weekend’s race.  Apparently I have a lot of scar tissue build up due to old injuries (my right knee always seems to be the one I abuse).

Thank god I have a high pain tolerance… he used something like the Graston Technique which HURTS.  He uses a hard little bar to rub hard against the grain of the scar tissue.  This re-introduces trauma, which causes inflammation, which increases the blood flow in the area.  This supposedly helps re-initiate the healing process of the affected soft tissues.

I needed a spoonful of sugar after that doctor visit… so I hit a concert!

Sugarland‘s show Saturday night was amazing, as usual.

Their stage presence and energy are unparalleled.  While I do miss seeing them in small venues with my elbows on the stage, pit seats at Phillips Area are nothing to turn your nose up at!

In other news, I ended the cleanse.  This coming weekend I am relaying 7 miles of the Georgia Marathon and I need more complex carbs.  And if I’m brutally honest… I wanted to go out this weekend.

Therefore, this Standard Process-esque 21-day cleanse became a 14-day cleanse.  I’m happy with that.  I feel more energetic and refreshed after the 2 week meat and wine binge in Italy, which is exactly what I wanted to accomplish.

***

I start my leadership development program this morning – so excited!

What are you looking forward to this week?

Have you ever heard of the Graston Technique?

Wine-ing Down in Barolo, Italy

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Today is dedicated to one of my favorite wines: Barolo.

I didn’t know it was one of my favorites until I was able to taste some incredible bottles in Barolo, Italy.

Barolo is a teeny town about 9 miles outside of Alba.  And it is stunningly beautiful.

It’s so small that you can walk around from winemaker to winemaker, tasting as you go.  The vineyards are outside the small city center (the best are from Connubi), but the tasting rooms are in the Commune.  (Note: many times in Italy a tasting room is actually someone’s living room.)

Our first stop of the day was E. Pira & Figli.  Pira is run by a woman named Chiara – the first female maker of Barolo!  There are now more, but Chiara remains one of the only 2 organic Barolo makers.  They only produce ~12,000 bottles a year.

We were given a tour of the facility by Chiara’s sister-in-law (Chiara was being interviewed by a couple of Danish reporters).

Then we tasted!  These wines were nothing like most of the organic varieties we see in America… they were good!

We tasted 4 wines:

  • Barolo Cannubi
  • Barolo Via Nuova
  • Barbera d’Alba
  • Dolcetto d’Alba (not pictured)

This list is essentially in ranked order, with Barolo Cannubi being the “best.”  They were all good though.  Dolcetto is more of a table wine; a light and drinkable juice.  Barbera is more commonly found in America, though the price point here is about what you’d pay for a Barolo in Italy.  It is a good wine – bright and plumy, perfect with pastas and cheeses.

Barolo made from grapes grown on the Cannubi hill are considered to be of the highest quality.  It is aged 2 years in French oak and then an additional year in the bottle.  It is a big, spicy wine with some chewy fruit flavor (big reds are the way to my heart).  Perfect with flavorful dishes of steak or truffles.  Delizioso.

Check out what we found on Chiara’s shelves:

We go all the way to Italy only to find a license plate from the state we live in… seriously?!  I can’t make this stuff up.

Chiara came over to speak with us after the reporters left.  She was so sweet and full of energy an passion.  Such an open person… I’m not sure how else to describe her aura than refreshing.

Me, Chiara, and Corinne

We ate an unremarkable lunch (yes, there were a few) and then set off to the next winemaker: Scarzello.

We tasted 4 wines:

  • Barolo Cannubi
  • Barolo Vigna Merenda
  • Barbera d’Alba Superiore
  • Nebbiolo (not pictured)

The wines were fantastic, but this experience was especially amazing.  We ended up sitting around their living room table, chatting with the winemaker’s wife for a long time.  She was such a sweet women, and we spoke about everything from her son (also a winemaker) to relationships.

We bonded and cheered with a glass of the best.  These pictures are now next to the word “content” in the dictionary.

I didn’t want to leave, but we couldn’t take up her entire afternoon.  We had some time to kill and went to the town museum.  The museums was, of course, located in a castle.   It had some of the best views we saw on the trip.  I can’t say the same for the “museum” quality.

We could have hung out in the commune and tasted all night, but our driver (yes, a driver – clearly we didn’t need to drive after crashing these) arrived to take us to Serralunga, another town in the zone.  It seemed unlikely that the day could get any better… but it did!

Our Serralunga tasting was with Anselma Giacomo.  It was conducted by the sweetest women I’ve ever met, Maria.  Maria is the wife of Franco Anselma, the winemaker.

Maria gave us  lovely tour, showing us the garden she plans to build and telling us some of the history of the old town and winery (founded in early 1900).  We even got to try out an old wine corking “machine.”

We tasted 5 wines, but the 3 Barolo were especially excellent, accompanied by Nebbiolo grapes and some great meats and cheeses.

  • Dolcetto
  • Nebbiolo
  • Barbera d’Alba
  • 2006 Barolo
  • 2005 Barolo
  • 2004 Barolo Vigna Rionda Riserva

The velvety, full-bodied Riserva was my favorite.  Maria told us it was a wine to meditate with.  And so I did.  And then I meditated some more when she handed us a bowl of chocolate to taste it with.  OMG.

On to dinner!  Man Woman cannot live on meat and cheese alone.

We had reservations next to the castle at a restaurant called Schiavenza.  They too make wine (not an uncommon story over there), so we had a tasting with dinner.

Roasted peppers with sardines, omelet with ricotta and spinach, raw ball of meat (no, I didn’t eat it), and veal with tuna cream

Tajarin with ragu and plin

Beef with Barolo sauce, polenta, and carrots

Dessert Barolo is pretty amazing

It’s even better poured over ice cream and served with chocolate mousse cake

Remind me again why I came home?!  I want to move here.

***

I’m going to see Sugarland tonight!!!

What are you doing this weekend?  Any races?

Have you ever poured booze over dessert?  Chambord + ice cream is awesome.

Roasted Brussel Sprouts with Tahini Sauce

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If you follow me on Twitter, you may have noticed that I live in airports.

Last night I camped out in the St. Louis airport (side note: poor Cardinals 🙁 ).  I almost made the 5p flight.  I was the last one in when they closed the walkway door… seems like a sure thing, right?  Nope.  They made me walk right back out because they’d missed a scan and there were no more seats.  WTF?!

I had to wait another 2 hours for the next flight and didn’t get home until almost 11p.  Most of the time travel doesn’t bother me, and most of the time I love Delta… but it has been a long week and it’s super disappointing when you think you’ve made the flight.

All this to say it’s not going to be a wordy post day (this may be a relief after this marathon post).  I do have a fantastic recipe though!!

Brussel sprouts are one of the (many) things I eat now that I would have never dreamed of putting in my mouth growing up.

To say that I was a picky eater would be an understatement.

This dish would have my former self kicking me in the shins because I made a big batch of brussels and then I licked my plate.   (The only way I’d eat veggies as a kid?  Raw and swimming in ranch dressing.)  

I wouldn’t have eaten anything on this plate just 15 years ago: roasted tomatoes, lentils with fava beans (minus the liver and nice Chianti), and brussels with tahini sauce.

15 years later, I can assure you that these items are all absolutely delicious.  Look Mom, I’m all grown up!

The savory lemon-tahini sauce is perfect with the slightly sweet caramelized brussels.  A little paprika kick on the end and my taste buds are in heaven.

In conclusion, trust a former picky eater (that only adds credibility, right?) and try the brussels.  If you don’t like them, you can always add more sauce. 😉

Roasted Brussel Sprouts with Tahini Sauce

  • 1.5 C brussel sprouts, washed and halved
  • 1/2 tsp olive oil
  • Splash of apple cider vinegar
  • 1 clove of garlic, pressed
  • 2 T roasted tahini
  • Juice of 1/4 large lemon
  • 2 T water, or more until desired consistency is reached
  • 1 T fresh parsley
  • 1/4 tsp paprika
  • S+P, dash of salt to taste

For the Brussels:

Preheat oven to 400 degrees.  

Place the sprouts cut side down in an oven-proof pan with olive oil over medium heat.  Allow to cook until they begin to caramelize and turn golden brown.  Once browned, move pan to oven and continue to cook until the sprouts are just tender (~7-8 mins, depending on size).  Remove from oven and pour a splash of apple cider vinegar (or any vinegar) in pan to deglaze.

For the Tahini Sauce:

Mix together tahini, garlic, lemon juice.  Add water slowly, adjusting to reach desired thickness.  Add parsley, paprika, salt, and pepper to taste.

Drizzle brussels with dressing, sprinkle with a bit more paprika, and serve.  If in public, do not lick your plate.

Makes 2 servings.

***

I just got the new iPhone iOS system.  It rocks.

If you have an iPhone, have you downloaded it yet?  What do you think?

What do you love now that you wouldn’t touch as a kid?

Eggplant Rollatini, Vegan-Style

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That fact that I got back from Italy 2 weeks ago and still I cannot get enough Italian food is further proof that I was meant to be Italian.

 And that I should move there immediately.  Does anyone want to sponsor me?!

I’m not kidding.

Italians love eggplant, or melanzana.  It was one of the few readily available veggies on restaurant menus.  We learned the word melanzana quickly!

Source: agricultureguide.org

Remembering the delicious eggplant meal I had in Friuli, I decided to make a vegan Eggplant Rollatini this week.

Eggplant is at its prime in September/October, so get yours in ASAP!  To choose a good one, look for the following:

  • Firm and heavy
  • Smooth and glossy, free of blemishes
  • Stem and cap should be bright green
  • Press the skin – if it springs back quickly, it’s ripe

It’s an under-appreciated vegetable nutritionally speaking.  These pear-shaped, purple pieces of perfection are good sources of:

  • Fiber (you know you need it!)
  • Manganese
  • Copper
  • Thiamin (B-1)
  • Nasunin (antioxidant)

For this recipe I used this Tofu Ricotta from my Vegan Ricotta Pasta Bake in place of dairy ricotta.  My only modifications were to add an extra garlic clove, a tsp of red pepper flakes, and I used fresh parsley instead of thyme.

I swear to you Vegan Ricotta is good.  Try it – I dare you.

As easy as it is to make your own tomato sauce… I have to admit I started with a jarred base.  When I’m feeling especially lazy I add a jar to a warm pot as “doctor” it.  This usually means the additions of herbs (oregano and basil), red pepper flakes (never enough heat!), freshly ground pepper, garlic, and onions.  This time I also added capers for a little salty tang.

I was thrilled with how this riff on my Friulian meal came out.  The creamy “ricotta” was the perfect texture.  I loved how the lemon flavors from the ricotta came through and complimented the capers in my sauce.  Don’t skip the grilled eggplant.  It’s just as easy as baking and it helps prevent sogginess.

As with many saucy Italian dishes, it was even better the second day as leftovers.  Nom.

Eggplant Rollatini (Vegan)

  • 1 large eggplant, sliced lengthwise into ~1/3 in slices
  • 1 tsp sea salt
  • 4-5 large kale leaves, lightly sautéed
  • Tofu ricotta
  • Your favorite tomato sauce

Preheat oven to 375. 

Arrange eggplant slices onto wax paper.  Sprinkle with sea salt and allow to sit for ~15 mis to help remove excess moisture and bitterness.  Wipe salt off eggplant and pat dry with a towel.

Spray grill pan with vegetable spray and place eggplant slices in pan over medium-high.  Cook ~3 mins per side, until slightly softened and browned.  Remove slices from the grill pan and allow to cool.

Once cooled, line the eggplant slices with the kale and place 2-3T of ricotta on 1 end of each eggplant slice.  Roll up tightly.  Place the roll seam side down into a 8 by 8-inch pyrex dish.  Cover the rollatini with your favorite tomato sauce.  

Bake uncovered 15-20 mins, or until bubbling hot. Drizzle with good-quality extra-virgin olive oil and serve!

***

It’s 40 degrees this morning!  How did I go from getting sunburned Sunday to getting seeing frost today?!

What is your favorite veggie-tized comfort food?

Did the temps drop in your town… and are you ready for it?  I’m not!

A Michelin Star Day in Italy

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It would have been fun to post a What I Ate Wednesday from Italy…

My first in-person pomegranate tree!

… but I just couldn’t bring myself to sit down and write when there was so much to explore.

So today, 2 weeks later, I bring you: What I Ate on a Wednesday in Italy.

Breakfast:

Typical European tourist fare consists of pastries, cheese, and cured meats.  The novelty wears off after 1-2 days.

At least we know the Nutella is fresh!

Cheese selection (thankfully no stinky cheese!)

Breakfast of champions

That Robiola Rocchetta cheese was pretty amazing.  It is native to the Piedmont region and would be fantastic with the local Barolo wine.  It is a layered, creamy cheese made from goat’s, cow’s, and sheep’s milk.  It’s structure is reminiscent of a brie – pliable rind with a dense, semi-soft texture inside.

FYI – this is what you get if you order a latte in Italy:

Cup of hot milk

Lunch:

Most days this consisted of more cured meat and cheese with bread sticks… served at a wine tasting. 🙂

I should have my cholesterol checked

Snack:

We had a mandatory daily snack of gelato.

Like a kid in a candy shop…

Dinner:

My favorite meal of the trip was at Il Cascinalenuovo, and Michelin star restaurant just outside of Asti.  The restaurant is part of a family-run B&B.  We were lucky to have a tour of the kitchen with Chef Walter.

Upon arrival we were greeted by Walter’s niece, Alice.  Alice was so much fun to talk to and hosted us all evening.  Her father is the front of house and wine expert in the restaurant.

Alice with her father

Chef sat with us for quite sometime, asking about our backgrounds and telling us about his inspirations.  He admitted to being surprised that we are “young and skinny.”

He was expecting “fat old ladies.”  Direct quote – I can’t make this stuff up.

Me, Chef Walter, and Corinne

He told us the story of when he was invited to California to cook for a United Nations event where he worked alongside greats as Wolfgang Puck.  Puck introduced him to Asian-fuision and inspired one of the dishes we would be eating.  I love hearing the stories behind techniques and dishes.

The kitchen was having dinner when we arrived, so Alice showed us to the pool patio for aperitifs.

Sparkling wine, tripe, toast with fig jam and Rocchetta, salami balls, and mini-pizzas

Walter came out again to give us a kitchen tour.  He thoughtfully explained each station and process.  Chef Walter is a big fan of preparing meats sous vide.

We were even able to stand in the back to watch the first order being coordinated!

The kitchen was quite tolerant of our paparazzi-like behavior.

We sat down for dinner an elected to let Chef Walter surprise us rather than ordering off the menu.

We do know how to order well!

La tavola (the table)

This turned out to be the best meal of the trip.

The starter alone was mind-blowing: a perfectly silky pumpkin soup with Parmesan gelato.

Followed by the dish inspired by Wolfgang Puck: Sesame-encrusted Amberjack fish with julienned fresh vegetables, wasabi, and passion fruit sauce.

Next was Chef Walter’s signature dish, created in 1987.  It has become his signature dish.  Normally we’d be leery of the ingredients, but this was on a whole new plateau of deliciousness.  Corinne nearly licked her plate.  

Veal tongue and foie gras millefoglie with port wine jelly and balsamic reduction 

Check out this wine glass – the bubble ring makes it perfect to swirling/smelling.

I’m on a mission of find a set for myself!

This texture combination in the next dish was divine: quail egg, duck carpaccio, marinated porcini mushrooms served atop a bed of butter lettuce.

Last was the region’s Tajarin pasta (homemade) served with porcini and finfirli’s mushrooms.

Did I say last?!  I meant last dish before dessert.  2 girls = 3 desserts.

Chef Walter clearly knows the way to my heart.  He even made one with almond milk!!!

Pineapple carpaccio, ricotta with candied orange, and strawberries

Almond milk “panna cotta” with pistachios and candied nuts

I can’t begin to name all of this… truffles, macaroons, chocolate-covered gooseberries… it was sheer bliss

Thank god we had a driver because a food coma immediately ensued.

Thank you, Ferretto family, for an evening we’ll never forget!

***

I still swoon just thinking of this meal.

Have you ever had a meal so good it brought tears to your eyes?

Do you carefully plan your restaurant strategy when you travel?  Or do you think I’m crazy?

 

Slow Food and Curried Butternut Squash Dip

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Remembering hurts sometimes.

Morning view from our B&B

Maybe I’m being a little dramatic… but I fell in love in the Piedmont region of Italy.  Specifically in Alba.

Our first day in the region was spent bumming around the small town of Alba.  Two important things to note about Alba:

  1. Ferrero (the company that makes Nutella) is based there
  2. It is most famous for its magnificent white truffles (tartufi bianco), which are in season from October-December

Therefore, the city smells of chocolate and truffles.  How could I not fall in love?

We took our time at the B&B sleeping in and getting ready for the day.  All of the train travel, 55 lb bag carrying, and late night arrivals were taking a toll!  We arrived in the city center just in time for lunch at one of the original Slow Food restaurants – Osteria dell’Arco.

Not familiar with the Slow Food movement?  Briefly, from their website:

Slow Food is a global, grassroots organization with supporters in 150 countries around the world who are linking the pleasure of good food with a commitment to their community and the environment.

To say that it was a religious experience would be an understatement.

To begin, I was THRILLED with my massive salad topped with perfect late-season tomatos, carrots, and yellow peppers.  The glass of Nebbiolo was pretty tasty too.

Insalada Mista

We ordered a Primi to share, followed by two Secondi.

The primi was so good it almost made me cry – gnocchi with shaved black truffles.  That was the lightest, fluffiest gnocchi that I have ever put in my mouth (and we ate quite a bit on this trip).  The sauce was perfectly creamy with a touch of salt – just enough to complement the earthy, rich truffles.

The following dishes were also excellent: Brasato di vitello al barolo (braised veal in Barolo wine) and an eggplant dish with red peppers and creamy lemony ricotta.

Check out the Slow Food plate!

Post-lunch explorations took us all over the city, admiring truffles, pastas, and various meats.

We wandered into one particular truffle shop and were admiring the jars truffle-laced goodies when I did something embarrassing.  I knocked a 25 Euro jar of anchovies with white truffles off the shelf.  It shattered onto the floor and the store filled with the aroma of truffles… which gave way to the less pleasant smell of anchovies.  Call me Grace.

I apologized profusely to the man working and mentally prepared myself to have to shell out the money for the merch.  much to my surprise, the man insisted I not worry about it and – since I wouldn’t stop apologizing – he gave me a piece of truffled chocolate!

To this day I’m not sure how the next part of this story came to be.  The man – Tomi – ended up talking to us for a bit.  We told him how much we wanted to have some good white truffles, which are hard to find on menus early in the season.  It turns out it isn’t uncommon for people to buy truffles to bring to a restaurant for dinner (BYOT), and he knew of a shop where we could buy them (with his 50% off discount!!!).  The really mind-blowing part is that Tomi offered to drive us to his friend’s restaurant in the neighboring town of Teriso for dinner!

How does this stuff happen to us?!

We decided to take our chances that he wouldn’t be a mass murderer (he wasn’t – he was a very nice Japanese-transplant to Italia) and accepted his generous offer.  Off to the store to buy truffles!

Clockwise: local hazelnuts, black truffles, white truffles, samples of various truffle spreads

You lick it, you bought it!

Our very own 0.26 ounces of white truffles

.26 oz of white truffles would normally cost about 100 euro.  We got it for 50.  That’s cheap compared to what you find in the States – I just heard that a local Atlanta restaurant is offering a white truffle pasta dish for $60.  Thanks Tomi!

Profumo di Vino has the coolest menu design I’ve ever seen!

Profumo di Vino’s chef/owner, Memo, offered a delicious tasting menu… all of which i can no longer name, but I’ll do my best!  ‘Scuse the nighttime low-quality shots.

2008 Elio Grasso Barbera d’Alba

Pumpkin mousse

Encrusted poached egg (post-cut) over a potato puree

Memo shaving our truffles over his olive-oil coated tajarin

Eggs, white truffles, and a phenomenal Hilberg Barbera d’Alba.

This was incredibly tender and moist… I think he said it was quail but it seems too big?!

Molten chocolate cake. Served with a side of jalapeno gelato.

Normal people might go home after all that.  We aren’t normal.

The whole kitchen came out to talk to us and we shared drinks with a staff from the following countries: Mexico, America, Sweden, and Japan.  There may have been a push-up contest involved.  Only in Italy.

Who needs a dose of health food after that smorgasbord?  Are you seeing why I need to cleanse?  LOL!  🙂

I had a little bit of butternut squash left over and wanted to eat it in a new way.  Remembering the Butternut Rosemary Hummus I made last spring, I decided on a dip.  Curried Butternut Squash Dip.

The curry and ginger flavors with the sweetness of the squash was delicious.  I enjoyed the whole dish with carrots, red bell peppers, and celery.  Then I cleaned the bowl with my fingers.

The garnish is simply roasted butternut squash seeds.  They are just like pumpkin seeds and super easy to make:

  1. Pick them out of the “guts” and give them a good rinse
  2. Spread them out and allow to dry overnight 
  3. Coat with a bit of coconut oil and cinnamon (careful not to get them too moist)
  4. Roast them in the oven on 325 for ~30 mins, stirring once or twice
  5. Allow to cool completely before storing in an airtight container

They make a great grab and go snack!

Curried Butternut Squash Dip

  • 1/2 C butternut squash, roasted
  • 2 tsp rosemary
  • 1 clove garlic, minced
  • 1 tsp olive oil
  • 1 tsp fresh ginger, minced
  • 1/2 tsp curry powder
  • 1/4 tsp red pepper flakes
  • Juice from a wedge of lemon
  • S+P, to taste

Place all ingredients in blender and blend until smooth.  Adjust spices and add more oil (or water) as needed.

Use as a dip for your favorite veggies and chips or as a spread on sandwiches or wraps.  Or simply eat with a spoon while standing over the blender.

***

I think the Piedmont recaps have been hard for me to begin because I’m still sad I had to leave.

Have you ever had white truffles?

What’s your favorite way to eat butternut squash?

5Ks, Forks, and Knives

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What’s the best way to get back into running?

Register for a 5K.

I was registered before I left for Italy and was nervous about racing one week after returning.  Rightfully so – this was a HARD 3.14 miles.  I haven’t been running because my knee is iffy and the top of my foot has started hurting.  I’m also just out of the habit.

Sunday at noon I laced up and headed to the park for the AIDS Walk and 5K.  It was a 1p start, but they were having some sort of issues and we didn’t start  until after 1:15p.  Did I mention that it hit 80 degrees yesterday?

We started uphill in the heat.  I was sunburned from the long wait (sunscreen is smart, even if it is October).  Official times aren’t posted yet but I didn’t PR.  I crossed the line at 24:39… so I’m thinking my official time is around 24:30.

That’s not a terrible time.  What is terrible is how hard it was for me to get that time… and the fact that I’m supposed to run 7 miles of a Marathon relay in 2 weeks, followed by a Half on Thanksgiving.  Time to end vacation mode and get  little more disciplined about running!

Post-run I participated in the AIDS Walk portion of the event.  It was really neat to see so many people come together for a great cause.

Adjusting to the cleanse this time has been much easier this time!  When I did it last year, I was tired and had a headache for the first few days.  This year I’m not missing meat at all and am enjoying the challenge of eating vegan on the cleanse.  The hardest part was not being about to enjoy a beer in the sunshine this weekend! 🙂

Saturday night, over-whelmed by disappointing football outcomes, I watched Forks Over Knives.  It definitely has me thinking.  The health benefits of a plant-based diet are undeniable.

While I’m not sure I could go the rest of my life without any animal products, I am going to make more of an effort to limit my intake.  On day 11 of the cleanse I’m supposed to add a serving of chicken or fish each day; however, I have decided to add tofu and tempeh instead.

Eating clean does make a difference.  I feel much better today than I did the last day in Italy after our shared 2 kilos of beef (not to mention the gelato, wine, etc.)!

Don’t get me wrong – I don’t regret it (that steak was incredible).  The trip was amazing and I love delicious food.  That isn’t something I can sustain.

Over the past 10 days my plant-based diet I have been able to keep my energy up while working an insane number of hours, traveling all week, and not getting as much sleep as I should have.  Cheers to plants.

Like I said, I am really struggling to get back into the swing of things workout-wise.  My muscles feel incredibly tight and I’m out of the habit.  A massage is in order!  I need to get back to writing out my weekly workout plan.  Having it in writing makes a big difference for me.

I am making an effort.  The intensity level isn’t where I’d like it and I’m struggling to run… but half the battle is getting out the door.  That, I have done.

Workout Recap (10/10-10/16)

  • Monday – 100 push-ups
  • Tuesday – P90X Ab Ripper X
  • Wednesday – Bike-Elliptical-Treadmill 30 min intervals, Legs, 100 push-ups
  • Thursday – Tris/Chest, 6 min plank sequence
  • Friday – 30 mins elliptical, 10 mins Bike, 100 push-ups
  • Saturday – P90X Kempo, Ab Ripper X, 100 push-ups
  • Sunday – 5K AIDS Run, 5K AIDS Walk, Yoga for Runners

***

Italy recap again tomorrow!  And a recipe – I made some tastiness this weekend. 🙂

Have you seen Forks over Knives?  What did you think?

What was the best part about your weekend?

Have Food, Will Travel

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It’s no secret that I travel A LOT.  I am a Consultant, so it is literally in my job description.  Good thing I like to travel – work or pleasure!  Last month I flew 17,140 miles on Delta.  That doesn’t even include my return from Italia.

Being that it’s such a big part of my life, I though I’d share some tips I’ve picked up for eating right on the road.

Top 3 Tips for Eating Right On the Road

1. Bring Airplane Snacks

Often on domestic flights pretzels or peanuts aren’t going to cut it for me.  I’m notorious for having to run through airports, leaving no time to eat meals.

I like plan ahead and bring carrot, zucchini, and celery sticks on airplanes for snack.  They can handle not being refrigerated for a few hours and are far better than a few peanuts (or nothing at all… I was shocked to discover that United doesn’t serve anything).  That PB packet was from leftover from hotel strategy #2 below.

For early flights I like to BYOB.  I’m usually scrambling to get to the airport at 7am and need to bring my own breakfast to the airport.  Sorry Delta, but Biscoff does not a breakfast make.

Sweet Potato Greek Yogurt

Yogurt will make it through security.  I recently enjoyed my homemade Sweet Potato Greek Yogurt on a 8a flight.  Also, remember to save your old yogurt containers for perfect storage when making your own.  It was soooo good.

Other BYO Ideas:

  • Various bars or granola – homemade or store-bought; I like to take my Banana Nut Bars
  • Fruit – apples, plums, and bananas all travel well – I find oranges are too messy and pears are too easily punctured
  • Trail mix – avoid the $6 airport bags and make you own with nuts and dried fruit from grocery store bulk bins
  • Sandwiches – sans meat if you can’t keep it cool; veggie wraps and PBJ travel well
  • Chocolate – I always have a bite of dark chocolate in my bag for “emergencies”

2. ASK Hotels for Healthy Food

Often the only healthy option on hotel breakfast menus is oatmeal.  When I order mine, I ask for banana or fresh berries as toppings in lieu of brown sugar and raisins.  Even though I always have nut butter with me, I ask if to hotel has any.  Many keep individual packages of peanut butter (pictured below) that I take with me for future use.

Sometimes I shake it up and order eggs.  If so, I request half egg/half egg whites and that they be cooked with olive oil or cooking spray instead of slathered with butter.  If there are veggies listed with other menu items (tomatoes, red pepper, spinach, etc.) I check to see if they can scramble those into my eggs.  This request isn’t always met, but it’s worth a shot!

Dinner can be more of an adventure.  Options are so limited in hotels!  Typically I order a salad with grilled chicken – easy on the salt and dressing on the side.  What is it with the over dressed, salty food?!  I also check to see what the seasonal veggies are and order a side of those too, preferably steamed.  With a glass of wine.

As I discovered this week on the cleanse, it’s especially hard to order dinner on a vegan diet.  Without the option of my go-to grilled chicken salad I had to think outside the box to get a substantial dinner.

Again, the idea is to ask for help.  Before calling down I read the menu to see what veggies they keep in-house.  Then I called and asked if the kitchen had brown and/or wild rice on hand.  Night one wasn’t such a success but…

The import thing is to be specific: the hotel line cooks aren’t going to be creative like you are at home.  Read the menu and know what veggies you want from, specify how much rice is a serving for you (sounds picky, but it’s better than being hungry), and asked that they bring the oil and salt on the side.  Know that may sacrifice on flavor, and circumvent that problem by asking for a side of red pepper flakes or herbs.

On night 2 this worked like a charm – my dinner was delicious.  Though maybe not worth the $40 the Ritz charged for it.

3. Bring Hotel Snacks/Condiments 

It’s a great idea to hit a grocery store once you arrive at your destination.  However, most of my work trips are 1-2 days and I don’t have time or transportation (I prefer to taxi vs. rent a car).  This makes it difficult, but not impossible to eat well.  I’m also lucky in that I can expense food on work trips.  Helloooooo room service!

All this to say I bring my own accoutrements to accompany my crazy requests mentioned in #2.

Tops on the “to bring” list is protein powder.  You can check with the hotel kitchen, find a coffee shop (99.9% make smoothies now), or locate a smoothie place.  They will be happy to make you a  smoothie with your powder just ignore the weird looks.  Before you leave home, pre-mix it with your favorite spice(s) (I always add cinnamon) for added flavor.

This trip I ordered 2 at a local St. Louis/Clayton coffee chain called Kaldi’s shop a block from my hotel – one for immediate breakfast consumption and the second one for a post-workout protein fix (sorted in the room fridge or in a bucket of ice if you don’t have a fridge).

Custom smoothie

Other must-haves on the road:

  • Fruit – good snack or breakfast in a fix
  • Nut Butter – to top your hotel oats or go with your fruit
  • Granola or Cereal – if the hotel has yogurt, this is a great topping; I carried my Biscoff granola all over Italy
  • Chia Seeds – use your fruit to make chia pudding in your room
  • Stevia – my vanilla-flavored bottle is less than 3 oz, so I carried it with my on the plan in case I had to get more creative with the protein powder… and I did…

The most creative hotel creation yet occurred yesterday morning.  I knew is was going to be hectic since my boss was now on the road with me and we had an early meeting and my room service oatmeal strategy wasn’t useful since oatmeal isn’t allowed on the cleanse.

I made an overnight breakfast pudding with my cinnamon-laced protein power and a banana from home.  Just be sure you remember to save a fork and glass from room service to mush up the fruit.

Hotel Overnight Breakfast Pudding

  • 1 banana
  • 1 T chia seeds
  • 1 scoop protein powder (pre-mixed with cinnamon)
  • 5-7 drops Stevia
  • Water, to taste

In a glass saved from room service, mush up banana with similarly obtained fork.  Stir in remaining ingredients, adding water until fairly liquid (the chia will soak up the excess overnight).  

Place in mini-fridge or in ice bucket overnight.

In the morning, stir and enjoy whilst patting yourself on the back for being so creative. 🙂

***

One more idea… if you’re taking a train in Italy, pack up some Prosciutto di San Daniele and bread sticks for the trip.

Do you bring snacks on the road?

How do you navigate not-so-healthy hotel menus and special dietary needs?

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