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Appetites and Adventures

Not-So-Chili Tofu

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Hope we all make it through the weekend!

If we don’t, at least I’ll die happy having gone to Atlanta’s Food & Wine Festival!  It’s like foodie heaven up in here. 🙂

 

I’ll also die warm because it was already 80 degrees when I left for my run yesterday morning!  Not that I’m complaining – I am OVER being cold all the time.

Stats:

  • Distance: 5 miles
  • Time: 42:03
  • Pace: 8:41

 

It was an especially fun run since the Food & Wine Festival is in my neighborhood.  I liked running around watching everything getting set up.  So.  Excited.

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Following that fabulousness, I got my 20g of protein from my favorite Atlanta Farm Fresh Greek-style yogurt.  Straight out of the container with my first peach of the season and some granola.

 

In the mail today I found a surprise: My free samples arrived from Bragg!

Hit their website to request your own.  It takes about 6 weeks, but they do come.

I should have used them in my lunch, but I already had something tasty planned.   Chili Nutty Tofu.

Added bonus: It is a repeat recipe!  I struggle with making the same thing twice, but I’ve been craving nut butters like nobody’s business lately and my Chili Nutty Tofu was calling my name.

Not many edits to the recipe other than using my Spiced Almond Butter instead of PB.  That turned out to be a finger lickin’ good move.  And I turned it into a Chili Nutty Bowl.

I had extra chili nutty marinade, so I coated slices of zucchini and radishes to roast.  I’ve never heard of roasted radishes before, but it was pretty good!  Roasting took the “bite” out of the taste (in a good way).

The asparagus came from a farmer’s market – isn’t it the biggest you’ve ever seen?! And yes, it is purple.  I coated it in lemon juice, olive oil, and garlic. Same for the cherry tomatoes.

The tofu and the asparagus went in the 400 degree oven on a foil-lined baking sheet for 10 mins.  At that point, I tossed them and added the tomatoes, zucchini, and radishes to pan to bake another 10 mins.

Apparently I was a little eager to eat… I burned my finger tips trying to pick up the veggies to place on the bowl ‘o spinach.  Whaaat?!  I get excited about my veggies.

***

Food & Wine recap next week!  Let me just say that it is so cool to have so much talent in one place.  Some people go ga-ga over actors, others like rockstars… I like chefs.

What are you doing for the end of the world this weekend?

Who “does it” for you?  Athletes?  Actors?  Chefs?


Chocolate Sea Salt Cookie [Recipe]

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Remember the bake sale I participated in to raise money for Team in Training?  Thanks to everyone who bid, Steph’s Bite by Bite raised $729!!!

I hope my winning bidder enjoys these as much as I do! 🙂

Today I am FINALLY posting the recipe for my contribution – Chocolate Sea Salt Cookies.  This sweet and salty treat is worth the wait, I swear!

Chocolate Sea Salt Cookies

These are amazing.  I’m not exaggerating.  They take my love of sweet + salty and bring it to a whole new level with almonds and dark chocolate.

The dough is enough to make you forget any fear of raw egg-induced salmonella.

The key is to use a high-quality, flaky fleur de sel.  You want the cookies to have a crunch followed the delicious melting of a salty flake on your tongue.  Not the time for table salt, guys.

I use the pink-tinted, super-flaky Murray River Australian Flake Salt.

Also be sure to use good chocolate.  I will often use a semi-sweet bar for melting and get the Ghirardelli dark chocolate chips to stir in.

Taking pictures of dark brown items is hard.  More proof that Indian food and dark chocolate were meant to be eaten straight-away.  Sans photo shoot.

[Tweet “These sweet ‘n salty chocolate #cookies will change your life. Really.”]

Chocolate Sea Salt Cookies

by Laura Hall

Prep Time: 15 mins

Cook Time: 12-13 mins

Keywords: bake dessert chocolate salt almonds cookie

Ingredients (24 cookies)

  • 2 C semi-sweet or dark chocolate chips/chopped bits, divided
  • 1/4 C unsalted butter
  • 3/4 C brown sugar
  • 2 eggs
  • 1 ½ tsp vanilla extract
  • 1/2 C flour
  • ¼ tsp baking powder
  • 1 C slivered almonds
  • Fleur de sel

Instructions

Place 1 C of chocolate chunks in a large bowl and melt in microwave (or over a double boiler if you’re fancy like that). Stir in butter.

Whisk together eggs and vanilla extract. Add brown sugar (take care to ensure there are no clumps), egg and vanilla mixture to the chocolate mixture. Stir until well-combined.

Sift together flour and baking powder. Add flour to the chocolate mixture, stirring just until smooth.

Fold in remaining 1 C of chocolate and almonds. Refrigerate at least 2 hours or overnight. Or place in freezer for 30 mins if you’re impatient like me.

Preheat oven to 350 degrees. With a spoon, scoop a heaping tablespoon of the dough on to a parchment-lined baking sheet. If desired, gently flatten with the palm of your hand (I like mine better in “globs”). Sprinkle with fleur de sel, patting lightly.

Bake for ~12-13 mins. Allow to cool as best you can before devouring with an icy glass of milk.

Powered by Recipage

***

In a matter of hours I will be all dressed up to attend the first Atlanta Food & Wine Festival event! 

What are you doing this weekend?

What is the best dessert you’ve ever made?

Head, Shoulders, Knees and Toes

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After some killer runs, my knees cried “Uncle” yesterday.  

Not to be outdone, my toes felt a little cramp-y. 

Truth be told, I wasn’t shedding any tears over skipping a run in the chilly, windy weather.  It was the perfect time for an often-neglected shoulder workout.

In yesterday’s post I mentioned that some women shy away from weights/protein for fear of becoming She-Ra.

Similarly, women shy away from shoulder workouts.  The linebacker  look isn’t sexy on women, right???

That was my fear until a trainer set me straight.  You CAN work out your shoulders in a way that will leave them looking hawt.

Non-football shoulders

My Anti-linebacker Shoulder Workout:

1. Military Presses – 4 sets of 10 reps

I like to do these on a stability ball to further engage my core.  Sit on the ball (or edge of an exercise bench) with a dumbbell in each hand.  Raise your arms so that your elbows are bent at a 90° angle, in line with your shoulders.  Raise your arms overhead without straightening them without locking your elbows at the top.  Slowly return to the starting position and repeat.

Tip: Be sure to keep your core tight throughout the exercise.

2. Lateral Raises – 4 sets of 10 reps

This one is simple: simultaneously lift your arms out to the side until they are parallel to the floor.  Be sure to keep your core tight and don’t lock your elbows.

Tip: For an additional challenge, pause at the top turning your hands (making a pouring motion) so that your thumbs point toward the floor.

3. Front Raises – 4 sets of 10 reps

Lift your arms in front of your body until your hands are even with your shoulders.  Pause for a moment at the top then slowly lower your arm back to the starting position.

Again, keep your core tight and don’t lock your elbows!

4. Front Raise Clockwise Circles – 3 sets of 25 reps

With a light weight in each and, lift your arms in front of your body until your hands are even with your shoulders.  Make small, clockwise circles without locking your elbows and keeping your core engaged (are you seeing theme?).

Superset these with….

5. Front Raise Counter-Clockwise Circles – 3 sets of 25 reps

Same thing, in reverse.

Extra Credit:

6. 3-Way Arm Shaper – 20 reps each

I took this from Shape Magazine.  It doesn’t focus exclusively on shoulders, but I find this helps me to finish with a satisfying burn out. Total masochist.

A. Hold a dumbbell in each hand at sides and lean against a wall. Walk feet out about 18 inches, keeping them close together, and squat until thighs are parallel to ground. Raise arms out to sides to shoulder height, palms facing down.  Lower arms. Do 20 reps.

B. Rise up and rest legs for 30 seconds, then lower into the wall squat again, but with feet shoulder-width apart. Extend arms at sides, then curl weights to shoulders. Do 20 reps.

C. Rise up and rest once more, then squat against the wall with feet wide. Hold dumbbells next to shoulders, palms facing forward, then extend arms overhead. Lower and repeat. Do 20 presses.

Click here for a video of these moves on Shape’s website.

Follow that up with 15 mins of abs (I did the P90X Ab Ripper X), and you have a solid 45 min workout.

If you’re really hard-core, do your 3 sets of push-ups too.

Don’t forget to get your 20g of protein!

In my Cereal Bowl:

  • Greek yogurt
  • Fiber One cereal
  • Banana
  • Chia seeds
  • Cinnamon

***

Almost Friday!!!  I’m going to the Atlanta Food & Wine Festival this weekend.  Soooo excited!

Does your body ever force you to take unplanned rest days?  

Have your toes ever ached?!

What I Ate Wednesday II

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Let’s talk protein powder.  

I use it a lot.

Looking at my restaurant food pics, you’d think I was a bigger meat eater.  However, at home I rarely eat meat.  My diet is more plant-based.  This means I have to work hard to get in the protein I need.

The usual suspects are all staples in my diet: tempeh, tofu, lentils, quinoa, eggs, greek yogurt, etc.

Tempeh Crab-Free Cakes (click for recipe)

I also lift weights 4 times a week.

After a weight workout it’s generally recommend that you get 20g of protein within 30 minutes in order to help build muscle and aid in recovery.  Sometimes that’s hard to do on the go, so I use protein powder. You can add it to virtually anything!

Shakes:

Pineapple Upside-down Shake

…or in oatmeal:

Banana Almond Butter Overnight Oats

Tonight I’m trying a new (to me) form of protein: Casein Protein Powder.

More on Casein:

  • It makes up 80 percent of the protein in cow’s milk
  • Helps further build muscle mass
  • Moves through the digestive tract slower than whey protein
  • Is ideally taken before bed since the majority of muscle repair/regrowth happens when you’re asleep (slooooow release of protein thru the night –> better muscle recovery)

Many women balk at the phrase “build muscle.”  Truth be told, most women have to work very, very hard to build muscle.  Lifting weights and taking in some extra protein isn’t going to make you look like this.*

*Not that there is anything wrong with wanting to look like this.  To each their own.

AND an extra pound of muscle can burn 50-100 calories per day!

On to the brilliant Peas and Crayons’ What I Ate Wednesday! Eats from Tuesday.  And yes, it involves protein powder. 🙂

Breakfast:

This was a quick, protein-filled, late-to-work-and-eaten-in-the-car breakfast.  It tasted like banana pudding on bread.  For real.

Banana Pudding Bread

  • 2 slices Ezekiel bread
  • 1 banana
  • 1 scoop vanilla protein powder
  • 1 T unsweetened vanilla almond milk

Toast the bread.  While toasting bread, mush up your banana and mix with protein powder and milk (you can adjust liquid depending on your consistency preference).

Spread the banana deliciousness on your toast and enjoy!

Lunch:

I really love when there’s just the right amount of spinach left to make a salad right in the container.  So.  Easy.

In my salad:

  • Spinach
  • Cucumber
  • Black beans
  • Radishes
  • Carrots
  • Sprouts
  • Salsa

Dinner:

This Sweet Potato Kale Pizza was one I bookmarked to try months ago. It was worth the wait.

My modifications were few:

  • Halved the recipe to make one big pizza
  • Instead of massaging the kale with the EVOO mix, I used Madras sauce
  • Cherry tomatoes instead of slicing a large one (roasted them on the pizza perfectly!)
  • Parmesan rather than “raw” parm

This was ridiculously filling satisfying.  I’ll be doing this again and experimenting with other toppings!  (I’m thinking coconut butter and garam masla next.)

Check out the recipe by Callie @ Rawxy here.

Snacks:

Items I forgot to take pics of include…

  • Chocolate Toffee Think Thin Bar
  • Celery + Hummus
  • Blueberries
  • Almond milk

Apparently I’m in the mood to list things today…

***

Do you use protein powder?  Have you ever tried Casein?

How else do you get your protein?

Watermelon Cotija Salad

By

Baby showers require games.

Party games typically aren’t my forte, but I received a brilliant suggestion for a baby shower game:

Guess What the Baby Ate

Yep, I went there.

The game is to line up diapers filled with mushed up candy bars, then have party guests try to guess what candy is in each.

Tip: soften each a bit in the microwave and use the food processor to mix.

Our diapers contained:

  • Butterfinger
  • Mounds
  • Peppermint Patty
  • Reeses
  • Snickers.

The game got competitive!  Guests took to taste-testing in order to win.  Baby Ruthless.

These ladies were the winners!

I will never look at my favorite candy bars the same way.

On to more visually appealing foods!

Of the items I made, one of the favorites was a watermelon salad.  (I just realized that between the Strawberry Chantilly and the watermelon there’s a bit of a pink theme to this baby boy’s a shower!)

If you glance at much  of what I eat, you’ll notice that I love a salty-sweet combo.  Watermelon is no different!

This watermelon salad gets it’s saltiness from Cotija cheese.

Cotija a salty, crumbly cow’s milk cheese.  Basically, it is Mexico’s answer to feta.

It is great as a garnish on salads, tacos, enchiladas, or simply crumbled on a good tomato with cilantro and pepper. It is also delish on watermelon salad.  🙂

Watermelon Cotija Salad

  • 1/2 medium sized watermelon, chopped into 1-inch pieces (~6 C)
  • 1/3 C chopped red onion
  • Juice from 1 lime
  • 3-4 oz cotija cheese, crumbled
  • 1 jalapeño, seeded and minced
  • 1/2 C cilantro, chopped
  • S+P, to taste

Combine all ingredients into a large bowl and serve immediately.

***

Do you typically play “games” at bridal shower or baby showers?

What are your favorites?

Strawberry Chantilly

By

My best friend, Mallory, is having a baby.  A baby boy!

Naturally, I threw her a baby shower and served a pink cake.

Oops.

This cake had been planned for a while, but as the day drew closer I got more and more nervous about making the cake for the party.  That’s a lot of pressure!

Thankfully, this Strawberry Chantilly turned out really well.

Using toasted hazelnuts was a departure from the original pecan crust, but now I couldn’t imagine it any other way.  The mommy-to-be even requested it be turned into a cookie.

I’ll be toying with the recipe to make it able to stand alone in cookie (or blondie?!) format. 🙂

Easy while looking impressive, this cake is refreshing, spring-like, and showcases the now-in-season strawberries perfectly.

More spring party recipes to come!

Next up: Watermelon Salad

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Strawberry Chantilly

Adapted from Coleen’s Recipes.

Crust:

  • 1 C all-purpose flour
  • 1/4 C brown sugar
  • 1/2 C butter (salted)
  • 1/2 C toasted hazelnuts, chopped

Filling:

  • 2 egg whites
  • 3/4 C sugar
  • 2 1/2 C sliced strawberries
  • 1 C heavy whipping cream
  • 1 tsp vanilla
  • 1 tsp fresh lemon juice

Preheat oven to 300 degrees.

Cut the butter into the flour and sugar until crumbly.  Stir in chopped hazelnuts. Press into a 9″ spring form pan and bake for 25 mins, until just beginning to turn golden.  Set aside to cool completely.

Pulse strawberries in a food processor to form a puree.  (I left a few chunks.)

Pour puree into a mixing bowl and add egg whites, sugar, and lemon juice.  Beat with electric mixer on high for ten mins.  (You can use a hand mixer if you’re ghetto like me – it’s good for the arms!)

In a separate bowl, beat the heavy whipping cream and vanilla until stiff peaks begin to form.  Gently fold the whipped cream into the strawberry meringue mixture. Pour into cooled crust and cover. Freeze for at least 6 hours, preferably overnight.

***

This weekend flew by!  What can’t was at least reach a compromise of working 4 days and weekend-ing 3 days?!

Do you order cakes or make them for parties?

What is your favorite cake to make?

Ready. Set. Eat!

By

Creative Loafing Atlanta recently published it’s “100 Dishes to Eat in Atlanta Before You Die.”

Foodies through the city rejoiced.  Then compared notes for bragging rights.

 

My score card? While I’ve only had 11 of the dishes mentioned , I have dined at 38 of the restaurants (including the 11 where I actually had the dish).

I’ve also eaten 3 out of 6 Chef’s picks.

This doesn’t count the cocktail section since many locations were repeats.  Incidentally, I’ve been to all but 1 ofthese fine restaurant bars.  Oddly, I’ve only tried the H&F beverage. 

The Southern Cola… it was quite tasty, though I like the whiskey + tamarind syrup rimmed with dehydrated bacon creation I had there better.

 

Overall this is a GREAT list.  Clearly, I have a mission.  My favorite on the list so far is the Carbonara at Holeman & Finch or the Giggioto calzone from Antico Pizza.  But that pecan waffle at WaHo will win at 3 am every time.   Hell.  Yes. 😉

 

Last night's Antico dinner

 

 

They could have done a better with the breakfast section, but I guess we can’t all live for brunch.  Where’s Ria’s? Watershed?  Rosebud?  The crepe guy at the Piedmont Park Green Market?

 

Cheers to the hard-working taster/writers: Cliff Bostock, Besha Rodell, and Jennifer Zyman.

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This morning I’m getting ready for my best friend’s baby shower!  Lots of goodies to come from this extravaganza. 🙂

 

Knowing there will be a mad rush for the rest of the day, I got my run in early.

Stats:

  • Distance: 5 miles
  • Time: 43:30
  • Pace: 8:06

 

Don’t forget the Bake Sale Steph @ Bite by Bite is holding to benefit Team in Training and the Leukemia and Lymphoma Society.

My contribution are a big batch of Dark Chocolate Sea Salt cookies. Sweet and chocolatey with a flaky fleur de sel crunch on top.  Mmmmm!

Please click here to check out the bake sale!!! It ends at 12p EST today!!!

***

Have any of you been eaten the magical 100 Atlanta dishes?

What do you think the best spot in your city is?

I love to travel – suggestions always welcome!

 

Push-Ups + Socca Pizza

By

75 push-ups.  Every day.

That’s my favorite way to make sure my arms are summah-time ready.  This is – in my opinion – the best exercise to do in order to tone your upper arms and back.

I’m telling you – anyone can do this.  Here’s how:

1. Proper Form

  • In the low position, your upper and forearms should be at a 90 degree angle and your hands should be under your shoulders.  Start out laying on the ground to be sure you’re correctly lined up.
  • Keep your core tight – don’t sag you butt OR stick it in the air.  You want a straight line from head to ankles (much like the bikini-belly planks earlier this week!).
  • Don’t let your chest touch the floor – it should be 2-3 inches from the floor in the lowest position.
  • Breathe!  In going down, out pushing up.

2. Find Your Starting Point

In order to determine how many sets to do each day, you need to learn what your max is.

Using the aforementioned proper form, get on the floor and to as many push-ups as you can.  Go on, do it!  Pretend the person in the cub isn’t starting…

Whatever number you reached is your max.  Write it down!

3. Divide and Conquer

Divide your max number in half.  The result is the number of push-ups you’ll be doing 3x each day with 30-60 seconds of rest in between.

For example:

  • Say you did 20 push-ups in your max set (which is where I began)
  • Half of 20 is 10
  • This means you need to do 3 sets of 10 push-ups each day

Rest for 30-60 secs between sets.  You’ll probably need 60 seconds when you begin; as you get stronger, cut down on the rest time a bit.

4. Keep Pushing

Don’t stop here!  Re-test yourself once you are able to complete your sets more easily.  This might be take 1 week, or it might take 3 weeks.  Move at your own pace, but don’t sacrifice form.

If you have trouble with your wrists, try making a fist and doing push-ups on your knuckles so that your wrists aren’t bent.  If you have free weights, you can also use those to keep your wrists straight.

Push-ups are awesome because they engage multiple muscle groups – from your core to your calves.

Added bonus: you can do them anywhere!  I do them in hotel rooms when traveling to get my blood pumping in the morning.

Results, yo.

When I started, I maxed out at 20 push-ups in a row.  I’m up to 50 in a row and do 3 sets of 25 for a total for 75 each day.

Speaking of… it’s about time to re-test…

 

Steph @ Bite by Bite opens her bake sale today to benefit Team in Training and the Leukemia and Lymphoma Society.

Please click here to check out the bake sale!!! As I said perviously, my dad passed away from Chronic Lymphocytic Leukemia.  The proceeds will go to an organization that can really put it to good use.  Much more research is needed!

My contribution is a cookie that my dad enjoyed: Dark Chocolate Sea Salt.

Recipe to come (not today as promised… I got distracted planning a baby shower)!!! The basics include: dark chocolate, butter, brown sugar, eggs, vanilla, flour, baking powder, almonds, and crunchy fleur de sel glittered across the top.

Last night I was inspired by Sarena @ The Non-Dairy Queen.  She had Socca Pizza for Mother’s Day!

I’ve been craving pizza lately and I’m ALWAYS craving Mexican, so I made a Mexican-inspired socca pizza.

This came out perfectly.  It was just the right amount!

I’ll definitely try it with cheese rather than nooch next time (I was OUT!) BUT I really liked it with the nooch.  Between the flavorful salsa and the eggy-ness, I didn’t miss it.

After eating pizza topped with a runny egg, I don’t know if I’ll ever eat “regular” pizza again.  So.  Good.

Mexican Socca Pizza

  • 1/2 C chickpea flour
  • 1 tsp Essence of Emeril
  • 1/2 C water

Toppings:

  • Salsa
  • Minced garlic
  • Celery
  • Artichokes
  • Zucchini
  • Nutritional Yeast
  • Egg

Preheat oven to 450 degrees.  Grease 9-in round (cake) pan.  (I used olive oil spray.)

In a small bowl, whisk together the flour and spices.  Gradually whisk in water.  Pour into pan and bake for 8-10 mins.  Meanwhile, prep any veggies you will be adding to the pizza.

When socca is done, cross your fingers that you greased the pan enough and flip it out onto a baking sheet or pizza stone.  Add your sauce and toppings – EXCEPT the nooch and egg.  Place in  oven for 6-7 mins, until veggies are nearly at desired level of tenderness.

Remove from oven to add the egg and the nooch.  Bake for 4-5 more mins, until the egg is just beginning to set.  Be sure not to over-cook the yolk.

Remove from oven and let cool briefly before plating and devouring!

***

Thanks for all the input on my rug yesterday. 🙂

What’s the weirdest thing you eat on your pizza?  

Ever try it with an egg?

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