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Appetites and Adventures

Pumpkin Ice Cream: Vegan-Style

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Previously I posted about a special soup delivery from my teammate/Local 3.  This week I was thrilled to try out the restaurant… errrrr… from inside the restaurant. 🙂

Our server, Lauren, was very nice and just the right amount of attentive.  She made a couple of fantastic wine recommendations and was knowledgable about the menu. She certainly didn’t steer me wrong!

The duck fat-fried Hushpuppy + Sambal Aioli “snack” was good (mayyyybe a bit more solid than I could chew, but worth it!).  I love the crunchy flakes of salt sprinkled on top.

For dinner I ordered 2 appetizers: the Sweet Potato Soup (new on the menu and VERY good) and the Oven Roasted Mushrooms w/ Polenta and Truffle Jus.

The polenta was some of the best I have had.  Perfectly creamy, not even a hint of a lump to be found (often a problem with restaurant mass-production).  The truffle jus gave it a rich, decadent taste that played well with the perfectly roasted mushrooms.

Of course, I forgot to take pictures until dessert.

Banana Creme Brulee with a slice of sticky banana bread. It tasted like banana pudding.

We may or may not have made reservations for the below before we left… 3 weeks from now when I can fully chew… Don’t judge me.

On Monday nights Local 3 will have “Chef & Coolio’s Fantastic Monday Night Voyages*”.  A 3-course family-style dinner with beer/wine pairings.  Only $35.  16 seatings.  Beat that, Atlanta restaurants.

*Apparently Coolio refers to a rubber chicken, not the rapper.

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This Christmas, Santa brought me an ice cream maker.  Despite not being able to chew, it has taken me this long to use it.  (Sad, I know.)

It was worth the wait for this pumpkin pie bowl.

Ready to be ice creamed!

I’m still amazed at how easy this was.  Just blend, cool, pour, mix, eat.

Now that I have that sequence down, the sky is the limit!  I love savory desserts, so I’ll definitely be ice creaming up a bunch this spring!

Like pumpkin pie in a bowl.  On ice.  And vegan-ized.

You get the idea.  It was good.  Eat this:

Pumpkin Pie Vegan Ice Cream

  • 1/3 C raw cashews
  • 1 15-oz can pure pumpkin puree
  • 3/4 C water
  • 1/2 C unsweetened coconut milk (a la So Delicious)
  • 1 tsp pure maple syrup
  • 1/2 Stevia packet
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/4 tsp fresh grated nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp guar gum
  • 1/8 tsp kosher salt

Place all ingredients in blender and blend until smooth.  Refrigerate for 2-3 hours, until well-chilled.  Place in ice cream maker and process according to instructions.

Spoon out and enjoy!

Tasty toppings: dark chocolate syrup, caramel, crumbled ginger cookies (or Biscoff), cacao nibs, pumpkin seeds, etc.

Makes 3-4 servings.

***

What is your favorite dessert?  Do you like a salty-sweet?  Fruity?  Sugary?


Mojo and Sunshine

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You know you live in the city when…

…you notice brand-new, yet-to-be-bolted-down park benches and the first thought you have is:

I can’t believe no one has stolen those yet!

🙂

The new benches were noticed along my lunchtime run.  The run I was NOT motivated to go on, despite the lovely weather.

The only advice I have to pushing through a run is to break it down, 1 mile at a time.

  • Set a short goal (mine was 2 miles)
  • At that mark, re-assess (I decided to do a 5K)
  • Still not feeling it?  Walk for a minute, or run some stairs to break it up.
  • Determine the end goal (I did enough for an even 4 miles)

Today’s run:

  • Distance: 4 miles
  • Time: 35:50
  • Pace: 8:88/mi

I’m really proud of my time given the fact that it was SO windy out there!

You should always reward yourself after a run like that.

I recommend doing so with this:

How does Angela @ Oh She Glows come up with this stuff?!

Try her Sweet Potato Breakfast Casserole.  You won’t be sorry.

I followed her directions exactly, except I halved the banana called for, nixed the maple syrup (I used vanilla almond milk, which I find to be sweeter) and made them in 4 ramekins.

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Good news!

At my follow up appointment, the oral surgeon said I can eat items that I can mush with my tongue.  My tofu is getting its mojo back!

If you’re like me, you open a can of chipoltes in adobo sauce, use 2 or 3, and then forget you still have half the can in the fridge.  Use the other half for this mojo marinade!  It was fantastic.  I used half of the marinade on chicken (for the non-tofu lovers), and remainder in tofu.  I’m told the chicken was good and I know the tofu was.

The marinade does have a kick, but it isn’t bad after marinating/cooking.

In need of a side, I got creative with the sunchokes and sweet potato.  I have never cooked a sunchoke before, but had eaten puréed or sauteed sunchokes at several places (Holeman & Finch does a stand-up sunchoke sauté).

 

 

Sunchokes (a.k.a. Jerusalem artichokes) are the root of a sunflower. Raw, they look a like ginger root and can be found at your local farmer’s/speciality market.  Sunchokes have an earthy, almost nutty taste and a potato-like texture upon cooking.

They are good for the intestines, and a source of Vitamin C, potassium, and Iron.  And they taste good!

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Mojo-Marinated Tofu

(slightly adjusted from Tyler Florence)

  • 1 block extra firm tofu
  • 1 blood orange, juiced
  • 2 limes, juiced
  • 3 T EVOO
  • 3 garlic cloves, minced
  • 3 chipolte chiles, in adobo sauce
  • 3 T cilantro leaves, chopped
  • 1 tsp ground cumin
  • 1/2 tsp salt

Drain tofu and pat dry.  Cut in half horizontally, placed between towels, and press for 10 mins.  (I placed a large iron skillet on top of mine.)

Meanwhile, in a small bowl, combine all the marinade ingredients.  Using an immersion blender, puree until smooth.

Pour over pressed tofu in a bowl or baggie, tossing to coat. Refrigerate for an hour hour, allowing flavors to combine.

Preheat a ridged grill pan on medium heat.  Lightly oil the grill pan.  Drain excess marinade from tofu and grill the over medium heat, cooking for ~4 mins on each side.

***

Sweet Potato Sunchoke Purée

  • 1 large sweet potato, peeled
  • 1 large piece of sunchoke, peeled (about 4 in)
  • 1/2 large or 1 small yellow onion
  • 1/4 C plain non-fat Greek yogurt
  • 1/4 unsweetened vanilla almond milk
  • 1/2 tsp fresh grated nutmeg
  • S + P, to taste

Dice the the potato, sunchoke, and onion.  Cut into 2 in cubes and place in a medium pot and cover with water.

Add 1/4 tsp salt, bring to the boil, then simmer for 15 mins, until tender.  

Drain the vegetables and return to the pan.  Stir in yogurt, milk, nutmeg.  

Using an immersion blender, combine all ingredients until smooth.  Salt and pepper to taste.

***

What new food have you tried lately?  Are you more likely to try it at a restaurant or devise your own concoction at home?


The Tardy Smoothie

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I have a problem.

 

I cannot get out the door in the morning. 

I’ll be basically ready to leave for work on time, and then manage to blow another 20 minutes.  How does this happen?!?!  This morning I needed to make a quick smoothie and leave.  Twenty minutes later, I had a delicious smoothie and a cool pic.  Maybe it’s the photo-taking?

 

I recently purchased Guar Gum.  Guar is a thickening agent commonly used items such as: ice cream/sorbet, pies, pudding, smoothies, yogurt, and more.

It is also acts as a stabilizer.  I really appreciated this, as my spinach-laced smoothies often separate if I don’t drink them immediately.

I used Bob’s Red Mill:

A few facts about Guar (from WebMD):

  • Can help treat diarrhea/IBS (lovely)
  • May lower cholesterol and blood sugar levels
  • Keeps you feeling full longer, as it is a slow digestible

 

Either way, it made my morning smoothie more milkshake-like and I’ll be using it again!

I also tried out So Delicious Coconut Milk for the first time.

It was surprisingly light!  I was expecting, you know, coconut milk.  This coconut milk was somewhere between almond milk and rice milk on the thick-scale.

I tried the unsweetened version, and liked it.  Coconut milk definitely won’t replace almond, but I’d buy it again.  I’d really like to try the vanilla flavor.

Since the base of this smoothie is pumpkin, I think it is worthy of being named the “Tardy Smoothie.”  You guys know what I’m talking about… right?  In Cinderella where she risks turning into a pumpkin if she’s late?

The Tardy Smoothie

  • 1/2 C So Delicious unsweetened coconut milk
  • 1/2 tsp Guar Gum
  • 1/4 C pumpkin
  • 1/4 C blueberries
  • 1/4 C oatmeal
  • 1 scoop vanilla protein powder
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • handful of spinach
  • ice + water, to taste

 

Toss everything in the blender, blend away, and enjoy the thickness!

Note: A little bit of Guar Gum goes a loooong way.

***

Do you have the same problem getting out the door in the morning? 

What is the culprit?!

 

Voluminous Apps

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I am in App-heaven.

So far I’m loving:

  • Hipstamatic – I think everyone knows this one, but it makes your photos have that “old school” feel (added bonus: will load to Flickr and FB seamlessly).
  • ColorSplash – This app gets the “cool” award.  It makes your photos black and white, then allows you to zoom in and selectively “paint” color back in.
  • FlickStackr – Allows you to easily upload pics, edit comments, and browse others’ photos.
  • TweetDeck – Definitely take the cake for the app I didn’t know I needed – this integrates FB and Twitter and allows you to easily upload photos,
  • Sleep Cycle – Ok, so I haven’t used it yet… but – if it works – this could save me many “OMG, did I really oversleep AGAIN?!” panic attacks.  From their site: a bio-alarm clock that analyzes your sleep patterns and wakes you when you are in the lightest sleep phase.
  • ScoutMob – You know how much I love a deal.  Moreover, I love a deal that finds me.  ScoutMob’s app uses your location to tell you where the nearby discounts are, which ones are expiring soon, and has a neat-o hipster mustache you can apply to a pic. (Today’s 50% off deal is for Tierra, which I love.  Don’t be scared by the exterior.  Get the Tres Leches.  And the wine.)

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Remember when I mentioned trying Katie’s voluminous oatmeal trick?

I made them to runny in Round 1.  This morning I did it again, sans liquid overkill.  FTW.

Blueberry-Banana-Style Voluminous Oats

In my mix:

  • 1/3 C oatmeal
  • 1 C water
  • 1/4 C unsweetened vanilla almond milk
  • shake of salt

Microwave 4 mins, let stand for 5 mins, place in fridge over night (according to Katie’s instructions).

Added in the morning:

  • 1/2 chopped banana
  • handful blueberries
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp almond extract

Mix using an immersion blender (a.k.a my new BFF), and heat in microwave until warm.

Toppings that would be delicious: banana pieces, chocolate chunks, walnuts, more berries.

***

This weekend I posted about my distaste for McDonald’s oatmeal.

Apparently, I am not the only one who thinks they are scary.  Check out this New York Times article.  (Why couldn’t they have at least made all that artificial taste good?!)

What to do you grab for breakfast in a pinch?  Is fast food a consideration?


3 on the Tree

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This iPhone is addicting.  And useful.

I used it at the dentist today for my follow up:

Healing nicely... unfortch, this isn't the angle you can see the good stuff.

Since I was so well-behaved at the dentist and ate all my dinner at the Whole Foods hot bar (thank you, Whole Paycheck, for soft lentils), I deserved a yogurt on the way home.

First stop: Menchie’s.  A new shop near Roswell and Piedmont in Buckhead.

I sampled and promptly left.  It tasted like a Splenda-sweetened version of Yogli Mogli.  With an odd texture.  Nothankyou.

A mile-ish down the road, I spotted another new shop to sample… and opportunity to use my iPhone camera.

Best. Yogurt. Ever.

I don’t know why there isn’t a line out the door at 3 on the Tree.

They don’t have a webpage or a Facebook, but if you are in Atlanta check it out.  Just past the corner of Roswell Rd. and Midvale Dr.  I think this is the old Wolf Camera.  It’s not much to look at, but mmmmm…

Flavors tonight included:

  • Chocolate – I think it was dark chocolate.  Whatever it was, it was delish.
  • Vanilla – This was labeled sugar-free, but I’m pretty sure they lied.  It was so creamy and flavorful!  I’d choose it over ice cream!
  • Pomegranate – I didn’t try.
  • Tart – This is the plain flavor.  Also left un-tried.  Why bother with plain?!
  • Spiced Banana – Out-of-this-world fantastic.  YUM.  The only thing that would have made it better is a peanut butter topping.
  • Blueberry Smoothie – Also quite good.

The first 4 were NON-FAT.  I swear to you, I could not tell.  It was 10x better than Pinkberry or Yogli Mogli.

The last 2 were low-fat and created by a well-known local chef Julia LeRoy (formerly of Bookhouse Pub fame).

Like every other yogurt shop, it was self-serve with an assortment of toppings.  I will say that their toppings look better/more fresh than those at other shops.  These actually look like big, chopped up pieces of Twix, Snickers, Reese’s, Heath, etc.  They have the sprinkles, fresh fruit, and gummies as well.  Syrups included the usual dark chocolate, caramel, strawberry… AND local honey.

My selection?

So good I almost forgot a pic!

Chocolate-Vanilla swirl, topped with Spiced Banana (did I mention how amazing this was?!) and a couple of (mashed) strawberries.

Verdict: Skip the other shops and brave the traffic in Buckhead.

Or, wait until late spring (the lady at the counter indicated a May target) for their second location to open on LaVista Rd. in the Fellini’s (same ownership).

I wouldn’t wait if I were you.  Traffic on La Vista sucks too.

***

Are you buying in to the yogurt craze?  What is your favorite so far?


Lemme Upgrade ‘Ya

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Happy President’s Day!

It seems that most people had to work, but we had the day off since we didn’t get MLK Day.

Productivity was high!  Checked off my to-do list:

  • Run
  • Banana Republic
  • West Elm (I still have the curtains that came with my condo… embarrassing)
  • Verizon
  • Talked to the tattoo guy (more to come on that…)
  • Farmer’s Market (where I managed to spend $50 despite not being able to chew food… foodie fail win)

The run this morning was slow going, but I was fine with that because I was sore from having a GOOD run yesterday!

I attempted a run last weekend and had to quit because my jaw bones were shaking (I have no idea how else to describe it… but it’s like I can feel my bones moving) and my head was pounding.

Anyway, yesterday I did a 5K in 26:40.  Then ran/walked another 1.25 miles.

So a less-than amazing run today was fine by me.  And I treated myself to a post-run latte at Caribou Coffee while reading the paper.

Now I need to figure out endurance before the Tough Mudder on March 12th… follow up with the Doc tomorrow… hopefully he won’t make me stop!

Any way, also in honor of my President’s Day off, I tried a new oatmeal method. Chocolate-Covered Katie’s Voluminous Oatmeal.

I added a little much liquid, but I’m re-doing it tonight to perfect tomorrow morning.  This morning, I added a scoop of vanilla protein powder (post-run refuel!), cinnamon, and peanut butter.  Tasty, if I may say so.

The BEST part of any holiday is the present!

I got an iPhone!

Thank you, Verizon

My first picture with the Hipstamatic app…. it was stressful trying to get everything set up!

***

So, now that I’ve joined modern society…

What are you favorite, must-have apps?


Cherry-O’s

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CNN posted an article yesterday on the healthiest fast-food breakfasts.  Naturally, I was curious after the nasty bowl of oatmeal I had at McDonald’s a few weeks ago.

This over-sweetened soupy bowl of oats was #6 on the list.  The apple/raisins/brown sugar all come on the side, but the girl at the counter added them without asking when she added the hot water.  Fail. It has 290 calories and 5g of protein, which is not terrible (some nuts would be a welcome addition to bulk it up) but it would have been better if it tasted good.

Some of these options sound good – like the Dunkin’ Donuts Wake-Up Wrap – but why do the eggs always have to look so fake???

What surprises me is that the article doesn’t mention sugar content.  I don’t like beginning my day on a sugar high, and McD’s oatmeal had 32g of sugar!

*Steps off platform*

Kudos to fast food restaurants for offering some healthier options.  There’s definitely room for improvement, but it’s good to know there are choices if you are pressed for time and in need of breakfast.

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Lately, I’m craving cherries.  It could have something to do with this deliciousness.  (I just made this lemon-cherry vegan “cheese”… it is no joke, y’all.)

Technically these are cherry oats… but Cherry O’s sound sound much more fun!  Let’s be honest, I need fun in my liquid-y diet.


I LOVED these.  This is possibly my favorite fruit-oat combo to date.

Cherry-O’s

  • 1/2 C oatmeal
  • 1/2 C unsweetened almond milk
  • 1/2 C water
  • 1/2 C frozen cherries
  • 1/2 banana
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla
  • Shake of salt

Combine all ingredients in a pot and heat over medium-high heat, stirring combine and mashing mash bananas and cherries as the mixture heats.  Cook until done, stirring occasionally.  The slower you cook them, the fluffier they are!

Don’t forget the cherry on top. 🙂

***

It is February.  It is also 70 degrees and sunny.  Mother Nature, you are redeeming yourself today.

What is your favorite spring-like weather activity?

I don’t plan to be inside at all today. This calls for a hike!


Kabocha Chipotle Soup

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Congratulations on making it to yet another Friday!

In honor of the end of the week, my yearning for solid food, and of my friend beginning my day by asking for restaurant recs, I have decided to make a list…

Top 5 places I would eat this weekend if I could chew:

1. Empire State South (999 Peachtree Street, Atlanta, GA 30309, 404-541-1105) – Hugh Acheson (of 5 & 10 – Athens, GA fame) has struck again.  The staff was incredibly accommodating on V-Day weekend, straining some incredibly flavorful white bean soup and serving a side of celery root puree for my chewing needs.  I also enjoyed a whisky-based Brown Derby cocktail. When I go back, that ricotta dumpling is mine.

Source: atlantabearingsguide.com

2. Victory Sandwich Bar (280 Elizabeth Street, Atlanta, 770-676-7287) – I don’t think they have a website yet, but I can confirm they do have the following:

  • Jack and coke slushies
  • Punching bag (for the angry drunk in you)
  • $4 sandwiches

Source: first-bite.com

3. Holeman & Finch (2277 Peachtree Road, Suite B, Atlanta, GA 30309, 404-948-1175) – I would eat here every night if I could.  This place makes 24 burgers.  They don’t serve them until 10p.  You need to be there by 830p to “reserve” one.

Yes, you will wait.  Yes, it will be chaos.  YES, it is worth it. (Secret: Sunday brunch begins at 12:30p… the burgers are served without bounds.)

Source: Gourmet

Do yourself a favor and try other menu items – they’re ALL good.  And let Greg Best, the rockstar behind the bar, serve you drinks of his choosing.  Trust will serve you well at this fine establishment.

4. La Pietra Cucina (One Peachtree Pointe, 1545 Peachtree Street, Atlanta, GA 30309, 404-888-8709) – Hands down the best pasta in Atlanta.  To start, don’t miss the Proscuitto di Parma with the house-made ricotta and pineapple mostarda.  Then Carla’s Tagliatelle.  Then one of everything for dessert.


Charcuterie.  A glass (or 2) of Amarone. Find a better way to enjoy National Drink Wine Day.  I dare you.

5. Top Flr (674 Myrtle St., Atlanta, GA, 404 685-3110) – Top Flr is one of my “go to” places in town for dinner (read my short review here).  They have a solid wine list, a wide variety of food, and a relaxing, funky atmosphere.  However, this weekend they are getting a special shout out because Sunday will begin their brunch service!  The brunch menu hasn’t been announced yet, but I cannot wait to see what they come up with!

One of my all-time favorite restaurant review quotes comes from Besha Rodell @ Creative Loafing’s coverage of this fine establishment:

“Top Flr is what happens when the kids who used to wait tables and bartend in other people’s restaurants grow up and become their own bosses.”

Back to your regularly scheduled programming…

Surprise!  Its another soup recipe.  But this one has a new squash!!!

Kabocha squash (which means “Japanese pumpkin”).  They look like this:

They are Japanese in origin and have a potato-like texture.  They have an earthy taste and are sweet (though not quite as much as a butternut squash).

Verdict: I’d eat it again.  

In the soup below, the sweet squash went perfectly with the heat from the chipotle.  The carrot and coriander also complimented the sweetness, making the taste more complex.  Topped with avocado, it was like a fiesta in my mouth.  (That’s what she said.)

Kabocha Chipotle Soup

  • 1 tablespoon olive oil (I used Sweetwater Habanero-infused)
  • 1/2 yellow onion, chopped
  • 3 carrots, peeled and chopped
  • 3 cloves garlic, minced
  • 2 C spinach
  • 1 medium kabocha squash, cooked
  • 2.5 C vegetable broth
  • 3/4 C water
  • 1 chipotle pepper from a can of peppers in adobo sauce
  • Handful cilantro
  • 1 tsp coriander
  • S + P, to taste
  • Avocado slices, for garnish

Heat the oil in a large saucepan.  Add the onion and carrots, sautéing until tender (~7-8 mins).  Add garlic and saute just a minute more (careful not to burn the garlic!).  Add the pumpkin, spinach, broth, water, chipotle pepper, and cilantro.

Bring the mixture to a boil, stirring to combine.  Reduce temp, bringing soup to a simmer until the spinach wilts and flavors combines (~5-10 mins).

Puree the mixture using an immersion blender or stand blender until smooth.  Add seasonings to taste.

Ladle into bowls and garnished with avocado, cilantro, sour cream (or greek yogurt!), red pepper flakes, diced tomato, crumbled tortilla chips, etc… you get the idea!

***

Creative food = fun!  Jack and Coke Slushies.  Pineapple with you ricotta and prosciutto.  New squash (as opposed to New Coke, which was a terrible idea).

What’s your favorite unexpected combo/dish/drink?

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