Sprint 2 the Table

Appetites and Adventures

Chocolate-Avocado Pudding

By

This week has my nerves a bit frayed.  

I’m in a funk.

I can’t shake this tired feeling.  My banana muffins turned out salty.  Stevie is turning into a terrorist.  My photos aren’t loading properly on Flickr.

*Whine*

Tonight I got through half an hour of P90X Yoga and hit the stop button.  Bah.

Funk = Comfort food.

So tonight I met a friend for some authentic tonkotsu ramen at Yakatori.  It was sheer deliciousness.

Creamy, rich, pork-y broth.  Fresh noodles.  Crispy cabbage bites.  Not too salty.

The service is friendly, the decor is simple, they don’t have forks, and most patrons are not native English-speakers.  Awesome.

This isn’t microwave ramen – you will wait for your food.  Totally worth it.  They bring out crisp, sesame-coated green beans for you to snack on.  If you’re in Atlanta (and you eat pork), it’s a must-try.  Warning: they only serve the ramen at dinner.

Continuing the comfort food, I made chocolate pudding.  With avocado.

If you don’t spill 1/2 the container of coconut butter (try cleaning that off the floor… epic FAIL), this literally takes just 2 mins to prepare.

You can’t taste the avocado – it only adds some good fat and creaminess.  I swear.  Crosses don’t count.

Mine – of course – included chili powder and cinnamon for a little Mexi-flare.  You can leave out one or both of these, but I strongly urge you to at least try the cinnamon.

Did I mention it has 16g of protein?!

Chocolate-Coconut Pudding

  • 1/2 avocado
  • 2 T cocoa powder (I used Hershey’s Special Dark)
  • 2 T unsweetened coconut milk (I used So Delicious)
  • 1 T almond butter
  • 1 T maple syrup
  • 1/2 T coconut oil
  • 1/2 scoop vanilla protein powder
  • 1/2 packet Stevia
  • 1/2 tsp cinnamon
  • 1/2 tsp chili powder (optional… I like all my food spicy!)

Place everything in a blender and blend until smooth.

Devour.

***

Don’t cut your tongue licking the blades (that’s right… I deserve a Darwin Award.)

What is your favorite comfort food? 

Does it change seasonally?

Full Week

By

It’s Wednesday morning and already this week I:

1. Tried two new products

 

Close-to-locally made Kombucha

 

Buchi. Made in Asheville, N.C., purchased at Whole Paycheck Foods in ATL on Ponce.

It was good!  Very authentic (read: vinegar-y), but if you’re already used to the taste of Kombucha you’ll probably like it.

Added bonus: it comes in a beer bottle. 😉


Awesome taste. Awesome nutrients.

 

Omega-Rich Hummus with Walnuts & Flax.  Kudos to you, Whole Foods.  Has any one else seen this?  I’ve never noticed it before.

I don’t eat seafood, so I’ll take all the non-fishy omegas I can get.

Warning: it is purple-ish.  Not sure why.

 

2. Made (and eaten the h-e-double hockey sticks out of) granola

 

I love the hint of citrus in these

 

Callie @ Rawxy posted these Citrus-Spiked Granola Bars a couple of months ago.

I bookmarked them and FINALLY got around to making them.  Don’t make my mistake.  Make these now.

Delicious, filling, and only 4g of sugar!

My modifications:

  • Omitted the hemp seeds (didn’t have any)
  • Added zest of an additional (small) orange
  • Reduced dates to 2
  • Reduced Stevia to 1 packet

They were still sweet without the extra data/Stevia, but I do prefer my granola more nutty than sweet.

 

3. Flew to DC and back

While in DC, I ate at Big Buns.

 

No, I didn't buy a t-shirt.

 

It was surprisingly good.  Sadly, I forgot a pic.

I had the grilled chicken (which was perfectly cooked) over field greens with grilled pineapple, sprouts, roasted red pepper, and sweet chili vinaigrette.

The big surprise was the room upgrade:

 

Penthouse suite!

 

View from the bedroom

 

Don’t worry – I refrained from taking a pic of the phone in the bathroom. 🙂

Thank you, Westin!

 

4. Hosted a Roundtable Discussion with my boss.  No pics, but it went well.  Aside from the jokers that didn’t show up.

 

5. Hit the Gym

 

I have been working out... but this is hilarious.

 

The gym was my second stop (after my house) upon landing in ATL tonight.  Biceps and back + 100 stability ball crunches.

 

6. Cleaned the floor

Stevie didn’t successfully use the potty while I was away.  Dammit.

 

7. Made a tasty dinner

This actually means I tried another new (to me) product – Quorn Turk’y Burger

 

Less than impressive pic, but it hit the spot

 

Hunger took over and I thawed the burger in the microwave.  It still wasn’t bad, but I’d like to try it again in a grill pan or oven.

 

I threw together a quick salad:

  • Baby spinach
  • 1/2 avocado
  • Raw asparagus (julienned)
  • Lemon juice
  • S+P
  • Greek-style yogurt, plain 2% (yep – more Atlanta Farm Fresh)
  • Garlic chili paste
  • Fresh ginger

I tossed the asparagus with a little lemon juice, salt, and pepper, adding it to a bed of spinach.  That was topped with sliced avocado.  On a whim, I mixed the yogurt with the chili paste and ginger (YUM – will do that again!), and drizzled it over the salad.

 

Check back tomorrow to see what I did with the other half of that avocado!

Hint: it involves dessert.

***

After this weekend and Monday/Tuesday, I feel like it should be Friday again! 🙂

Do you find you cram in more activities during the warmer months?

 

Blueberry-Pear Overnight Pudding

By

It is safe to say that warmer weather is here!  *knock on wood*


This means (but is not limited to meaning):

  • Living in the park (even the homeless dudes think I reside there)
  • Braves games
  • Sun burns tans
  • Softball season
  • LOTS of patios

 

Softball season kicked off Sunday morning.  I got 2 doubles, 2 singles, a walk, and a RBI.  I’ll take it!

Unfortunately, the Braves didn’t experience the same success… we lost to the Phillies (yo).  Not that this stopped us from smiling while earning the first sunburn of the season.  Despite several coats of SPF50.

The post-game Avett Brothers concert did me in – my shoulders are pink red.

If you haven’t heard of them before and you like good, well-written music, I strongly suggest checking them out.  Here, let me help ya…

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Warm also means the return of cold breakfasts.

I have made banana-chia pudding.  I have made overnight oats.  Both are fantastic warm-weather breakfasts.  Naturally, I don’t want to wait to eat either one… so last night I thought to myself: “Self, why not have your cake and eat it too?  Just combine them.”


Then I thought: “Duh.  Sometimes you can be pretty slooooow.”

Then myself rolled my eyes at me and went to the kitchen.

 _______________________________________________________________________________________

 

Blueberry-Pear Overnight Pudding

  • 1/2 medium pear
  • 1/2 C blueberries
  • Juice of 1 lemon slice
  • 3/4 C unsweetened almond milk
  • 1/4 C oats
  • 1 T chia seeds
  • 1 tsp cinnamon
  • 1/2 tsp vanilla
  • Stevia, to taste (I used 1/4 packet)

 

Mix everything together, mushing the pear and blueberries a bit.  Cover and refrigerate overnight.

Remove from fridge in the morning, stir, and enjoy!

***

What are you looking forward to now that warm weather is coming/here?

Do you like being out in the elements when it’s hot? I’d much rather be sweating than shivering!

 

Meyer Lemon Ricotta Penne

By

Do you ever just not feel like exercising?

 

You’ve been in Cubonia all day, staring at a screen…

The thought of lacing up and running can be excruciating.  That was me yesterday.  I skipped the weights I planned Thursday.  I sat at my desk all day Friday.  Slug.

 

Yes, sometimes you NEED rest days.  But sometimes you just need to get a foot out the door.  I got my foot out the door for 34 minutes and 4 miles.  It made me feel 100% better.  (Note to self: moving make you feel good.  Just do it.)

I feel like everyone with a blog also has a fancy Garmin watch.  I do not.  They’re great watches and can give you some nifty data… I just don’t need that much watch.  I use the Tech4o Accelerator.

Features include:

  • Accurate pedometer
  • Customizable –  specify your height/stride/weight
  • Chronograph (ok, ok… I’ve never used this)
  • Countdown timer (this is pretty cool)
  • Daily alarm

 

The best part?  It’s on sale for $50!!!

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After my refreshing run, I needed fooood.  And there was a Meyer lemon in the fridge calling my name.

If you haven’t tired a Meyer lemon yet, run out and do so now.  They’re at the end of their season and they are light years from a plain lemon.

 

How do they differ from regular lemons?

  • Deeper yellow in color
  • Twice as juicy
  • Sweeter/less acidic
  • Edible skin (you can eat a regular lemon peel, but you probably won’t get far)

 

Drooling yet?  They are awesome in compotes, cheesecakes, drinks, draaaanks, dressings… anything!

I decided on a ricotta sauce, to be used with penne and super-thick asparagus (seriously – I’ve never seen stalks this huge).

 

It is rare that I make pasta at home.  I’m more into quinoa or lentil mixes.  With the ricotta, I needed something with more umph.

When you read this, it sounds like a time consuming recipe.  It isn’t – each piece can be done simultaneously.  I had a gourmet-quality dinner on the table in 30 minutes.

Hit.  The.  Spot.

________________________________________________________________________


Meyer Lemon Ricotta Penne with Asparagus

  • 4 oz penne pasta
  • 1 Meyer lemon + zest
  • 1.5 T olive oil (I used Sweetwater Growers’ Basil-Infused)
  • 1/2 C ricotta
  • 1/2 tsp red pepper flakes
  • S+P, to taste
  • 2-3 T shallot, minced
  • 1 C asparagus

 

Prepare pasta as directed on package, adding 1 tsp of sea salt to the pot.

Meanwhile, place a small pot filled with water over high heat and bring it to a boil.  Fill a bowl with ice water and set aside.  Add the asparagus to the boiling water and blanch for 1-2 mins (just until turning a vibrant green). Drain asparagus and add to ice water to stop the cooking and retain color.  Drain the asparagus again, cut into 2-in pieces, and set aside.

Heat a small amount of oil in small pan over med-high heat.  Add minced shallots and sauté until translucent.  Remove from heat and set aside.

In a bowl, stir together lemon zest, lemon juice, ricotta, red pepper flakes, freshly ground black pepper, and salt.

Toss veggies and pasta with the ricotta and enjoy!

***

If possible, consume on a patio while enjoying a warm, sunny evening. 🙂

Do you run with some sort of tracking device?  Garmin?  iPhone?

Do you make pasta at home often?


Favorite Friday

By

Friday tends to be a round-up day for me.  Why fight it?

 

This week there was a lot of good.  I may complain at times about being overwhelmingly busy, but being busy also makes me feel accomplished.  This was for-sure one of those weeks.

Next week is shaping up to be the same.  (Any DC restaurant recommendations are appreciated!)

_______________________________________________________________________________________

Here’s my Top 5 on Friday:

1. Fried Twinkies

That’s right.  Thursday night I gave in and enjoyed fried twinkies.  Because they aren’t unhealthy enough without the fryer involved.

They have NO redeeming qualities… but they are DAMN good.

PSA: Twinkies don’t go to your boobs

 

 

2. Socca Success

I may have woken up still smiling about yesterday’s Socca win.  It has opened up a whole new world of possibility!

You can put anything in socca, top it with anything, eat it with anything… I love a blank canvas.

3. Kitty Potty-Training

That’s right.  I am potty-training my cat.  On the potty.  Thank you, Citi Kitty.

She’s doing really well!  And I’m ecstatic about not having to clean a litter box anymore.

4. Repeats

Ok, it was only one repeat.  The Qu-egg-sadilla.

I need to start repeating more – no shame in reruns!

5. Avocado Smoothie

Speaking of reruns… I’ve made this smoothie a LOT recently.

Avocado in a smoothie makes it super creamy and adds a punch of good fat to your workout recovery drink.

It’s Stevie’s favorite too

Creamy Avocado Smoothie

  • 1/4 large avocado*
  • 1/2 banana*
  • 1/2 C unsweetened almond milk
  • 1 scoop vanilla protein powder
  • 1 tsp cinnamon
  • 1/2 C frozen kale
  • Ice + water to taste

Put it in a blender and enjoy!

*Ever wonder what to do with the other half of an avocado or banana?  Freeze it!  Both fruits don’t keep well after opening, but they DO keep well if you freeze them.  Freezing makes it perfect for a cool smoothie.

***

I’m looking forward to Farmer’s Markets opening back up this weekend.  And the Braves opening at home.

Do you shop at a local market during the warmer months?  

What’s your favorite local-food find?

 

Shallot and Kale Socca

By

Yesterday I couldn’t figure out why my quick, 5K run had me struggling.

While running, I only look at the distance on my watch (I ignore the time/pace).

Post-run is when I look at the time.  I don’t know why, but this has always been my ritual.  No pressure, I suppose…

Stats

Distance: 3.14 mi

Time: 25:52 (?!?!)

Pace: 8:13  <—– figured out why the run was so hard!


That may be my fastest pace ever.

Then I came home and did P90X Ab Ripper X.  Rawr.

______________________________________________________________________________________

No running today – taking a rest since it’s a crazy day at work (in a good way).  Lots getting done AND we sold an add-on for a cool project.  Always a good way to start the end of the week!  (Yes, I designate a beginning to the end of the week.)

That’s not the only good news today…

…drumroll please…

I finally made Socca successfully!

 

Attempt #1: on the stove top in a pan.  Epic fail.

Attempt #2: in the oven, still a gooey mess.

 

After this frustration, I put down the chickpea flour.  Almost.  I did make some delicious Gena @ Choosing Raw’s Sweet Potato Chickpea Burgers.  Two thumbs up!

Today was my day.  With “All I Do Is Win” in the background, I created a masterpiece.

Attempt #3:

I also roasted some tofu and topped it with Muhammara (which freezes beautifully, btw).

There were a couple snafu’s…

DO NOT skimp on the EVOO when greasing the pan.  I almost had to eat my socca out of said pan.

I also got too excited about the socca working… subsequently over-cooking my roasted tofu.  Whatever.  It still tasted good.

This was enjoyed on my patio in beautiful, 70 degree weather. While watching the guy across the street sunbathe at his pool.

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Shallot and Kale Socca

(adapted from Dorie Greenspan)

  • 1/2 C chickpea flour
  • 1/2 C room temperature water
  • 1 tsp olive oil (plus more for pans)
  • 1/2 tsp herbes de provence
  • 1/4 tsp teaspoon sea salt
  • 1/8 C diced shallot
  • 1/2 C kale

Saute the shallots and kale in small pan.  Set aside to let cool.

Whisk flour and spices together in a small bowl.  Add water and oil, whisking to combine.  The batter with be very thin.  Stir in cooled shallots and kale.

Refrigerate at least 2 hours (can stand overnight).  Preheat oven to 500 F.

Place an 8-inch round cake pan in center rack of oven.  Add a tablespoon of oil to pan and swirl to coat the bottom (don’t skimp on the oil – this was my remaining blunder!).  Return to the oven 1-2 mins to heat the oil.  Remove the hot pan and pour the batter into pan.

Cook for 5 minutes, turn on broiler and broil for an additional 3-4 minutes, until the top is getting some nice burnt patches. Remove from oven and flip out onto a plate or cutting board.

***

Are you on the Socca-train?  What’s your favorite version?

 

Qu-egg-sadilla Returns!

By

Many “food” bloggers have mentioned that it is rare for them to make the same meal twice.  When you feel like you have to create new content constantly, it is understandable!

I definitely have that problem… but it was an issue before I ever began blogging.  Content is a driver, but my original problem was simply excitement over trying new things.  (Much like my grocery shopping problem.)

This morning I am proud to announce that I did repeat a meal!!!

The Qu-egg-sadilla.

I’ve been traveling since Friday afternoon.

There isn’t much food in mi casa.

The basics: champagne, eggs, PB, random flours, lemons, and limes

The chammy is leftover from the bridal shower.  Really.  I didn’t drink the leftovers… yet. 🙂

Aside from being tasty, Qu-egg-sadillas don’t require a lot to make: tortillas and egg.  The rest can be improvised!

Today’s modifications:

  • 1/2 tsp lemon zest
  • 1/2 C sautéed kale
  • 1/2 tsp ginger

You can find the original recipe here.

Lucky me had a little of my favorite Atlanta Farm Fresh Greek-style yogurt leftover!

I keep pureed ginger in my fridge.  It’s fresh and I don’t have to worry about the root drying out. Plus it’s much easier than grating it myself! This was a Whole Foods find.

Nom Nom

At the risk of blasphemy, I may like this better than oatmeal.

***

23g of protein and I am full for hours after.  FTW.

Do you repeat meals?  

Do you even care if you do?

Wedding Recovery

By

One of my best friends got married this past weekend at the Inn at Palmetto Bluff in South Carolina.

Mallory and I hit the road for the wedding weekend, well-prepared with snacks.

No pedestrian road food for us!

That’s right.  I made guac for a road trip.  Normal, no?

In my guac:

  • Avocado
  • Jalapeno
  • Carrots
  • Red onion
  • Cilantro
  • Cumin
  • Coriander
  • S+P

 

We hit a little traffic at the end.

Inching along

We distracted ourselves by singing some Alanis Morissette.  Ironic.

Despite the crawl, we arrived in plenty of time to enjoy the view from our cottage before the rehearsal and dinner.

Looking out from the screened in porch

The Bride showed up to the rehearsal wearing the perfect dress.  Isn’t she pretty?

How cute is this chapel?!

Buffet.  S’mores.  Open bar.  You do the math. It was a good night.

Mallory, the (sober) mommy-to-be, and me

Side note: I’m not so sure I’m digging my spray tan.  Too Snookie?!


Saturday morning we had time to roam around and enjoy the day before the wedding festivities began.

It doesn't even look real!

 

Mallory and I wandered into the Market and I found nut butter heaven.

Guess what I'll be making soon...

 

We all got dressed and headed to pictures at the family’s guest house.  These houses were no joke.  I could have gotten lost in there.  Specifically, in the Viking stove.

Erica and Me

 

The wedding went without a hitch (pun intended).  Christina was a GORGEOUS bride!  I can’t wait to see the pics from the professional photog.

 

Post-wedding we had wine and hors d’oeuvres on the lawn.  My favorite people in the world were all in the same place!  (RARE occasion these days.)

Dallas, me, Angie, Mallory, Erica, and Jim

The we were treated to an awesome 5-course dinner, plenty of toasts and dancing all night.

We had a great time with fellow bridesmaids and new friends Lauren and Tricia… Lauren is modeling the longest cucumber slice I have ever seen.

You can't make this up

Sadly, we had to all part ways Sunday morning.  Slowly. Fueled with coffee and eggs, compliments of the bride’s dad.

The view driving out made it hard to leave!

Being cooped up in a car all morning did motive me.  After getting home, I went for a run, cleaned, played with Stevie (who was very glad I came home!) and got some work done for an early meeting.

Run stats:

  • Distance: 4 miles
  • Time: 34:06
  • Pace: 8:52

 

Today’s breakfast was simple (so was the cell phone pic), but hit the spot after a weekend of over-the-top food.

Protein, good fats, and antioxidants.  Just what the doctor ordered.

***

This afternoon I’m off to the airport for a business trip.  This will be the story of my life for the next month or so.  #marriedtowork

Does it seem like all of your friends are paired off/married/having babies?


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