Sprint 2 the Table

Appetites and Adventures

Morning vs. Evening Coffee

By

Raise your hand if you had coffee this morning!

This morning I had this:

Black coffee. Mmmmm!

With a side ‘o this:

Scrambled with onion, spinach, red pepper flakes, and basil

Fuel for the road – I’m off to DC! (Work-related, but I love a trip.)

Last night’s coffee was a bit more fun.

Despite the fact that I am unrealistically optimistic the spring-like weather will be here to stay, the evening called for a warm beverage.

A kahlua-laced mocha.  It was a looooong day.

Kahlua Mocha

  • 1/2 cup strong coffee
  • 1/2 C unsweetened almond milk
  • 1 T good-quality cocoa powder
  • Shot of Kahlua

Brew 1/2 a cup of strong coffee (I used a vanilla-flavored instant coffee – VIA).  Pour into coffee cup, filling half way.

In a small sauce pan, whisk together the milk and cocoa.  Heat over medium-high heat until simmering (NOT boiling).  It will look foamy.

Pour the milk mixture over your coffee, add your shot of Kahlua, give a quick stir, and enjoy!

***

Do you have a favorite “treat” drink?

I’m a fan of the night cap.  Especially when I remember to make it with decaf.  Oops.

The Cure + Zucchini-Banana Muffins

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As expected, I woke up the morning after Tough Mudder feeling like death warmed over a bit sore. (Check out my recap here.)

The good news is I found The 3-Step Cure.

Step 1: Cut a hole in the box.

Noooo… I’m kidding.  The Cure actually began the night of the race with…

 

1. Fro-Yo

A post-run, post-blogger dinner Dark Chocolate-Vanilla swirl @ Three on the Tree.

Calcium! (Pretty sure I earned this. x1000.)

This is the most tasty yogurt in Atlanta.  I’d bet my first born on it. If I were to have a first born.


2. Brunch

I had an awesome brunch with some good friends at Rosebud, one of my favorite restaurants.  Ron Eyester (@theangrychef) is the chef/owner and he never disappoints (with food or hilariously honest tweets).

Whole Wheat Pancakes w/ Sage-Vanilla Butter. They don't skimp on the butter and you shouldn't either.

Starter Beverage: Jasmine green tea (full disclosure: I wasn’t being noble… no booze until church lets out noon on Sundays in GA).

Appetizers: Biscuits + gravy (my friend who doesn’t even like gravy loved this!) and an epic grits + egg + brisket creation Ron graciously sent out.

Meal: Whole wheat pancakes with sage-vanilla butter, special Rosebud syrup… and a side of grits.  Just because.

Draaaank: The Orange Thing – vodka, gran marnier, and orange pellegrino.  Two thumbs up.

 

3. Spa

The Korean spa, JeJu, in Gwinnett.  $25 for the whole day.

I seriously considered never leaving.

 

Don’t be scared.  There will be nudity (only in the M/F segregated areas!).  There are hot tubs, cold pools, wet and dry saunas, and 7 different “healing rooms.”

They also offer massages (no happy ending), body scrubs, and foot massages.

The healing rooms have different themes.  For instance, the one I spent the majority of my time in was the clay sauna.  It’s good for muscle recovery.

Others include: charcoal for detoxing, jade for inner peace, salt for circulation, etc.  The dome are lined with appropriate substance in each room.

I sent and extra $50 for an hour-long foot massage.  It was the best idea I’ve ever had. If you go there after a race, it’s worth the splurge.

JeJu has wi-fi, towel service, and a Korean restaurant.  You could literally stay there for 24 hours.

 

So, that’s my 3-Step Cure*.  Free of charge.

*This is not to say that I’m not sore today.  I am.  Just less so than I would have been (Translation: I’m able to walk).

Day 3 of recovery started with muffins.

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You’re not going to believe it, but these are vegan, low-sugar, < 100 calories, AND they taste good.

Sneaky Veggie Muffin

Zucchini makes for a dense muffin.  If you want them fluffier, reduce the grated zucchini by 1/2 C.

Relying mostly on banana to sweeten them, these muffins these are a perfect breakfast for those that aren’t in need of an AM sugar-high.  I think you could replace the agave with Stevia… if you try it, let me know!

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These were inspired by the Babycakes vegan cookbook and Marci Gilbert’s Loaf.

Zucchini-Banana Muffins

(a.k.a. The 98 Calorie Muffin)

  • 1/2 C white whole wheat flour (I use King Arthur)
  • 1/2 C spelt flour
  • 1 tsp baking soda
  • 1tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp freshly grated nutmeg
  • Pinch of salt
  • 2 C grated zucchini (~2 medium)
  • 1.5 C ripe bananas (~2 medium)
  • 1/4 C light agave nectar
  • 2 tsp vanilla
  • 1/3 C chopped pecans

Preheat oven to 350 degrees.  Grease 12 regular-sized muffin tins with Pam/butter/Earth Balance.

In a large bowl, combine dry ingredients (the first 8).

In medium bowl, mush bananas with a fork.  Add grated zucchini, agave, and vanilla and hand mix.

Add the wet to the dry, mixing until just combined.  Fold in the pecans. Pour into muffin tins and bake for 20-25 minutes, rotating pan half way through.

Makes 12 muffins.

Approximate Nutrition Info: 98 calories, 2.5g fat, 18.2g carbohydrates, 2.2g fiber, 8.7g sugar, 2.2g protein

***

Do you have a “magic” cure for next-day soreness?

(Hangover cures are appreciated count.)

 

Tough Mudder is Tough

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The Tough Mudder was today.

I am more proud of myself for finishing this race than any other I’ve done.

They aren’t kidding about the “Tough” part

When my friends and I registered, the course hadn’t been finalized.  The race was supposed to be 8-10 miles of obstacles and trail running (followed by a “party” with 2 free beers).

Then we get more info in an email.  It’s actually 11 miles.  Fine.  What’s one more mile?

Then more: the county the race is in is dry.  No beer.  Whatever.

tough mudder

Then we get to the start… and the announcer says it is about 12 miles.

It was actually 13.5 miles.  (Or 15, depending on whose GPS-tacking claims you believe.)

The Short Story:

  • They ran out of water cups at stations… and out of water.
  • There was no sort of electrolyte replenishment (13+ miles => need better fuel stations… esp. when distance isn’t accurately communicated)
  • They dumped ICE in every mud water obstacle we swam/slogged through
  • Mountains hills I never thought I could make it up 10 miles in with wet, mud-caked shoes were conquered
  • Displays of camaraderie and willingness to help other racers was by far the most impressive I’ve encountered.
  • I ran in just a sports bra for the first time ever (wet, muddy shirt was discarded on a mountain tree branch)
  • Chocolate Muscle Milk is good.  (Bonus points for Georgia Tech-themed bottles)

The Summary: It was 13.5 miles/3.45 hours of TOUGH.

***

Will I do it again?  HELL NO.

Not today anyway.

Can’t Pinch My Soup

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This time last year I was putting the finishing touches on the plans for my trip to Ireland.

Cliffs of Moher

That’s right.  I went to Ireland for St. Patrick’s Day!

It was crazy… but the bigger party happened a couple nights later when what I think is like the Super Bowl of Rugby was held in Ireland.  Ireland vs. Scotland.  Yes, there were more kilts than you can imagine!

If you ever have the occasion to go to Ireland, I highly recommend it.  We stayed in Dublin most of the trip, but had I to do it again I would rent a car and explore the countryside more.

My Irish Top 5 Attractions:

  1. Tour the Guinness Museum – The history/backstory is fascinating and the beer really does taste better on-site.
  2. Eat at the The Winding Stair – Make a reservation!!  It was easily one of the best meals I’ve eaten.  Order this bottle: Gigondas, Domaine La Bouïssier, a 2004 Grenache/Mouvedre/Syrah blend from Rhone, France.
  3. Get out of the city and check out the Cliffs of Moher – The view is breathtaking (note: the “do not go beyond this point” signs are optional).
  4. Wander around St. Stephen’s Green – Excellent people-watching and many, many photo ops.
  5. See St. Valentine – Well, see his shrine/remains at the Whitefriar Street Carmelite Church.  This church is teeny, but there was something so peaceful about it. And locals actually go here!

In honor of the upcoming green holiday, I decided to ensure that my soup bowl doesn’t get pinched.

And I have been craving the tasty yet hard-to-chew asparagus.

I discovered that I can eat crackers when they’re crumbled up and soggy in soup.  Ah, the small things.

FYI – Trader Joe’s Sea Salt and Black Pepper Lentil Chips are awesome!

And the soup!  This was a delicious, VEGAN, souper-green cream-less asparagus and spinach blend.

Souper Green Asparagus-Spinach Soup

  • 1 bunch asparagus (~1 lb), chopped
  • 1 T salted Earth Balance (or butter)
  • 1 T coconut butter
  • 1 T EVOO
  • 1 medium shallot, diced
  • 2 cloves garlic, minced
  • 4 C high-quality vegetable broth
  • 1 C water
  • 3 oz spinach (1/2 a bag)
  • handful cilantro
  • 1/4 c nutritional yeast
  • 1 T fresh lemon juice
  • 1 tsp lemon zest
  • 1/4 tsp red pepper flakes
  • 1/4 tsp coriander
  • 1/8 tsp nutmeg
  • S + P, to taste

Bring a medium pot of water to a boil. Add salt, return to boil, and add asparagus tips. Cook until just tender. Meanwhile, prepare an ice bath. Transfer asparagus tips to ice bath, letting cool for ~1 min. Drain and set aside.

In a large pot, heat the butter and oil over medium-high heat. Add shallot and red pepper flakes. Cook, stirring occasionally, until shallots are tender and just beginning to brown, about 5 minutes. Add minced garlic for the last min, being careful not to burn.

Add remaining chopped asparagus stalks (i.e. NOT the iced tips), and cook 2-3 mins longer.  Stir in broth and 1 cup water; bring to a boil. Reduce heat to a simmer and continue cooking until asparagus is tender, ~10 mins.

Remove from heat.  Add spinach, cilantro, nutritional yeast (or cheese), lemon juice, and zest, stirring to combine.

Puree soup using immersion blender (or regular blender in batches).  Return to heat and cook until heated through, adding seasonings.

Ladle into bowls, add toppings, and serve immediately.

Potential tasty topping selections: grated Parmesan and lentil chips (pictured), crispy prosciutto, cilantro, sweet potato chips, blue cheese… etc.

***

Why is St. Patrick’s Day not on the weekend?  My green beer likes to sleep in.

Are you doing anything fun for St. Patrick’s Day?  

Do you celebrate on the day or or wait until the weekend?

Tempeh Crab-Free Cakes

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Random item of the day: Someone found my blog by searching “sprint 2 police.”

Awesome.

Do you ever get jealous of a dish your friends eat but you can’t/don’t/won’t?

Maybe you’re out and a friend orders the most juicy, perfectly garnished cheese burger on the planet… and you don’t eat meat.

Or the guy next to you is scarfing down a perfectly orgasmic-looking piece of chocolate sea salt cake… but you have a gluten intolerance.

This happens to me all. the. time.  I drool reading many of the ways seafood items are prepared/served.

Seared Rainbow Trout, Porcini Grits, Beef Bacon Vinaigrette… but can you hold the seafood?

I know, I know.  It’s my choice not to eat seafood.

It grosses me out!  They all poop.  In water.  Then float around in it.  *shudder*

Imagine my excitement when I discovered a recipe for crab cakes that DO NOT involve crab.  They’re VEGAN.

And they come with a remoulade.

I’m crab-free!

Last night I served these to guests who assured me that they were, in fact, reminiscent of “real” crab cakes.  I made sure to ask ’cause how would I know???

Seafood or no, this deliciousness is a must-try!

<3 Shun

Try me – I don’t have crabs!

Warning: They are be a bit time consuming to make.  To speed it up, I made the remoulade and tempeh the night before, mixing in everything EXCEPT the panko (didn’t want it to get soggy).

Just before frying, I mixed in 1/2 the panko and formed 8 patties.  It worked like a charm.  Cheers to prep work.

The remoulade can also be made in advance.

The cakes were tasty with the remoulade, but I think I liked them even better with Muhammara!

2 Cakes = 2 Toppings

Tempeh Crab-Free Cakes

(Inspired by Post Punk Kitchen’s Chesapeake Tempeh Cakes)

  • 8 ounces tempeh
  • 1 C water
  • 1 T soy sauce
  • 1 T extra virgin olive oil
  • 1 bay leaf
  • 3 T Vegenaisse
  • 1 T whole grain mustard (I used herbed)
  • 1 T chili garlic sauce
  • 1 T red wine vinegar
  • 1/4 C finely chopped red bell pepper
  • 1/4 C finely chopped onion
  • 2 tsp freshly squeezed lemon juice
  • 2 tsp fresh ginger
  • 3/4 tsp nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp dried oregano
  • 1/2 tsp celery salt
  • fresh black pepper
  • 2/3 C whole wheat panko crumbs
  • 1/4 C oil (for pan frying)

Break up the tempeh into a small pot.  Add the water, soy sauce, oil and bay leaf.  Cover and bring to a boil.  Once boiling, let boil for 10-12 mins, stirring once, until most of the water evaporates.

Remove bay leaf and place steamed tempeh into a large mixing bowl.  Using a fork, mash until about 50% smooth.  Let cool for about 15 mins, until tempeh is lukewarm.  Mix dry spices in a separate, small bowl to evenly combine.  Add the mayo, mustard, chili sauce, vinegar, bell pepper, lemon, and ginger and stir together.  Add the spices and mix well.

If you are making ahead, cover and place in refrigerator.

Before frying, add half of the panko to the tempeh mixture.  Stir until just combined.

Preheat a thin layer of oil in a heavy bottomed non-stick skillet over medium heat.  Don’t get oil too hot or you’ll burn the outside of your cakes!

Pour a remaining 1/3 C of panko onto a plate.  Scoop a heaping 2 T of the tempeh batter into your hands and form into a ball.  Gently flatten balls between your palms and then dip them into the panko to lightly coat – just a bit for some crunch.

Fry cakes for 4 mins on one side, flipping when dark golden brown.  Fry for ~2 mins on the other side and transfer to a crumpled paper towel to drain (crumpling the towel better allows the oil to drain).

Makes 8 cakes (~3-4 servings).

Remoulade

  • 2 T Vegenaisse
  • 1 T whole grain mustard
  • 1 T chili garlic sauce
  • 2 tsp capers
  • pepper, to taste

Combine all ingredients in a small bowl and mix to combine.  Can be made ahead.

***

Thank you, Post Punk Kitchen for opening my eyes to the possibility of eating one of the most popular seafood dishes on earth.

What do you not eat that you wish you could?  

Have you found a version you can eat?

Muhammara

By

Yesterday I did my last long-ish run before Saturday’s Tough Mudder.  Good thing since it’s blustery, rainy day in the South!

Especially thankful for the ability to work from home today!

Still not up to 11 miles, but I can do half of that… that’s a good start… right?!

At least I’ll have all of those breaks obstacles.

Distance: 5 miles

Time: 42:22

Pace: 8:44

I’m going to be ridiculously fast after having to run into the wind the past couple of weeks! 🙂

Then I came home and made dip for the vegetarian dinner par-tay.

A fine running-reward. Tasting was strictly for quality-control purposes.

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The menu from my kitchen: Muhammara +Veggies, Non-Crab (Tempeh) Cakes, Remoulade (for cake-dipping)

I dare you to eat just one

I was told the Tempeh Cakes were, in fact, reminiscent of crab cakes… I wouldn’t know since I don’t eat seafood.

Non-Crab Tempeh Cake recipe to come tomorrow!

One friend brought yummy polenta cakes.

Of course we had dessert.

Another guest brought Is It Really Better Than Sex? Cake.

I’ll refrain from answering the cake’s title question… but… it was damn good.

Minds outta the gutter!!!

Today I want to share the recipe for my new go-to dip.  Which says a lot since I am hummus-obsessed.


Muhammara.

A creamy Lebanese dip made from roasted red peppers and toasted walnuts.  It has a neat flavor profile thanks to the molasses, peppers, and spices.  It is at once savory,  rich, and spicy.

Basically, it’s addicting.

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Besides being delicious, this dip is full of healthy fat, protein, Vitamins A and C, and lycopene (thought to reduce risk of certain cancers).

Muhammara (Red Pepper and Walnut Dip)

Adapted from Epicurious and Good Food, Good Wine, and a Bad Girl

  • 1 C roasted red peppers, roughly chopped
  • 1/2 C panko breadcrumbs
  • 1/3 C walnuts, toasted and roughly chopped
  • 2 T fresh lemon juice
  • 3-4 cloves garlic
  • 3/4 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 T blackstrap molasses*
  • 1 (heaping) tsp muscadine jelly*
  • 1 tsp dried hot red pepper flakes (adjust to taste)
  • 1/3 C extra-virgin olive oil

Using a food processor, pulse the first 8 ingredients roasted red peppers, panko, walnuts, lemon juice, and spices until mostly blended.

Add the molasses, jelly, and red pepper flakes.  Blend until smooth.

Pour in the oil in a thin stream into the food processor – running on low speed -until oil is incorporated.  The dip should have a hummus-like consistency.  You may add more oil or water as needed to thin.

Transfer to serving bowl and serve with warm pita and vegetables for dipping.  (It’s also good by the spoonful on top of a leftover black bean burger.)

*The original calls for pomegranate molasses, which I did not have.  In order to get the molasses tang AND the sweetness, I used blackstrap and added a bit of my grandmother’s homemade muscadine jelly.  It works like a charm!

Makes ~2 cups (8 servings)

***

Overall, I ended Fat Tuesday feeling sufficiently fattened full.

Did you do anything fun for Fat Tuesday?  It smacks of being a perfect “treat” day.

Leggo My Egg… ffin

By

This past weekend I had a derby promo photo shoot.  

I missed the original date due to my Jay Leno-esque swelling.

Fact: I do not like having my picture taken for anything outside of a quick snapshot.  It makes me self-conscious.

(c) 2011, Tim Moxley

There were cool.  My team’s theme is “We Mean Business.”

(c) 2011, Tim Moxley

Thank you, Tim Moxley, for doing an incredible job and making me laugh a little through the terror. 🙂

(c) 2011, Tim Moxley

Let’s talk about what I didn’t burn…

Eggs.  Muffins.  The staples of breakfast.  It’s only natural that they become one.

Machessmo did a great job re-creating the Egg McMuffin.  But I need something even more simple with my tardy record.

This literally took 5 mins to throw together.  They can be prepared in advance in the oven as instructed below… or the lazy way.  Zap it in the micro for 15 secs and I have a hot, grab-and-go breakfast for the week (well, this and a Greek yogurt).

You can add different spices and veggies to shake it up:

  • Feta cheese and onion
  • Bacon (fake or real) and cheddar
  • Soysauge and brie
  • Capers and cream cheese
  • Herbs (NOT those herbs)

The sky is the limit! Take that, sugar-filled/fake-looking egg fast food options.

Eggfin

  • 3 eggs
  • 3 egg whites (1/2 cup if you buy them in a carton)
  • 1 C spinach, rough chopped
  • 1/4 C cilantro, chopped
  • 1/4 C red pepper, diced
  • 1/4 tsp red pepper flakes
  • 1.5 oz herbed goat cheese
  • 1 T unsweetened almond milk
  • S+P, to taste

Preheat oven to 350 degrees.  Lightly grease 4 ramekins with olive oil.

In a medium bowl, lightly beat eggs.  Add remaining ingredients, stirring to combine.  Distribute evenly among the 4 ramekins (or 4 spaces in a large muffin tin).

Place in oven and cook for 20 mins.  Finish on broil for 1-2 mins to solidify tops (if necessary).

Be sure to guard your eggfin

***

Tonight I’m having friends over for a vegetarian dinner.  I cannot wait to share these creations tomorrow!

What is your favorite hot, non-oatmeal week-day breakfast?

Black Bean Burgers

By

It wasn’t just a fluke last week!  The Sleep Cycle app once again got me out of bed in time to exercise before work this morning.  Amazing.

The real test will be tomorrow.  I have a one-month membership to a local gym (thank you, Groupon).  A friend of mine swears by a certain 630am class… and I committed to meeting her there tomorrow.  At 630am.

*deep breath*

I can’t remember the last time I woke up that early.

The icing on the cake is that I haven’t tried spinning since high school.  I made it through one class, then vowed “never again” after it left my crotch feeling bruised.

TMI?!?

If last week was Indian week, then this week is faux-burger week.

Last night being burger-less became unbearable.

There is no way I can chew a real burger (plus I’m not so sure I want to go back to red meat), but a soft, black bean burger seemed do-able.  Off to the kitchen I went to create.

The result was awesome.  I couldn’t stop at just the burger.  Inspired by the recent over-saturation onslaught of burger-creations in Atlanta, I added a fried egg and some tasty (mayo-free!), spicy pimento cheese.

I used the American Gra-frutti gluten-free pimento cheese I wrote about last week.  Again, I’m not gluten-free.  I just like good food.  This stuff is GOOD.

Whole Paycheck Foods had a tasting this weekend where I was able to try American Gra-frutti’s “They’ll Never Know” gluten-free chocolate chip cake.  It was awesome.  Not too sweet and, as promised, I would have never known there was anything different about it.

The burgers are vegan… the egg on top notsomuch.

 

Vegan Black Bean Burgers

  • 1 can black beans (rinsed and drained)
  • 1 carrot
  • 1/4 C fresh parsley
  • 2 garlic cloves
  • 1 T olive oil
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp chili powder
  • 1/4 tsp turmeric
  • 1/4 C red onion, chopped
  • 1/3 C whole wheat panko
  • S + P, to taste

Preheat oven to 375 degrees.

Combine first 5 ingredients in a food processor and blend until coarsely chopped.  Add spices, blending once more and adjusting to taste.  Incorporate the onion and panko at the end, blending just a moment (if you, like me, prefer a little texture).  Salt and pepper to taste.

Place on lined (or non-stick) baking sheet and cook for ~45 mins (or until firmed up), flipping 30 mins in.

Makes 4 burgers.

***

Do you enjoy trying “specialty” foods even though you may not have “special” food needs?  

What’s the best new product you’ve discovered lately?

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