Spicing Up My Smoothie

February 2, 2011 By Laura

Guys. Oprah is vegan-ish.

Did everyone see Oprah’s vegan episode yesterday? Everybody and their brother has written about it, so I’ll spare you. In case you missed it, Angela @ Oh She Glows did a great recap. You can also watch clips online.

I’d make fun of her… but I realized that I, too, am a vegan-ish individual.

No joke.

If you look at what the majority of my diet consists of nowadays…

Mostly veggies, fruits, nuts, beans (I always hated beans?!), tofu/tempeh, almond milk…

You’d peg me for a big, scary vegan.

Vegan-ish plate

Then again, I will have the occasional piece ‘o chicken.

Some eggs on the weekend.

My love affair with Atlanta Farm Fresh Greek-style yogurt is never-ending. Watch your fingers!

However, I would say that I am about 85% vegan.

One of the complaints by Oprah staffer’s what that it is difficult to find food you can eat. For me, that is part of the fun. It’s not difficult so much as an opportunity to be more creative in the kitchen (and you know I like that).

This “difficulty” has made me more aware of how I fuel my body. I now think – really think – before I eat. Would a $15 10 oz. burger be good? Yes. With fries? Yes, please. Does it make sense for me to eat that when I have a fridge full of veggies, the making of chickpea patties, and a hard workout on the horizon? No.

Once I get chopping on my fresh foods, I’m actually more satisfied with with my own creation. And I had fun making it.

Yep – that’s my sick idea of fun.

It works for me. 🙂

Three cheers for being vegan-ish!

How about cheering with a spicy vegan… smoothie?

Obviously, as a vegan-ish, it must be green.

Spicy Chocolate Smoothie

1 scoop cookie dough flavored whey protein
1/2 c unsweetened chocolate almond milk
1/3 c water
1/2 tsp vanilla extract
1/4 tsp cinnamon
1/8 tsp ginger
1/8 tsp nutmeg
1/8 tsp chili powder
Shake of salt
Handful spinach
Ice, to taste

Put it in a blender, give it a whirrrr, and enjoy!

The Best Chocolate Around

February 1, 2011 By Laura

The Atlanta Rollergirls 2011 Season is about to begin!!!

Who’s coming to the opener on Feb 26th?! The Sake Tuyas will most certainly defeat the Denim Demons in the 730p home opener. (Can you guess which team I’m on? 🙂 )

Get your tickets now – we will sell out.

If the 2 hour endurance practice we had last night is any indicator, this season will be a fast-paced, action-packed show!

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I am willing to bet we can agree on at least two things:

Rollergirls are awesome
Chocolate is delicious

The Atlanta Journal-Constitution says the combo is the Best of Atlanta.

ARG’s most bad-ass skater, Demi Gore, also happens to make the most bad-ass chocolate in Atlanta at Chocolate F/X.

If you are a meat-eater, eat the bacon toffee. Your mouth can thank me (errr… Demi) later.

Source: Chocolate F/X

The ganache-centered deliciousness will melt in your mouth. Cayenne FTW.

Source: Chocolate F/X

You can order online!!!

***

Your action-items for the day:

1. Order some Chocolate F/X for yourself on Valentine’s Day your Valentine.

2. Buy tickets to the ARG season opener. Watch Demi and the rest of the all-stars on the Dirty South Derby Girls team @ the 5p bout and the Sake Tuyas take on the Denim Demons at the 730p.

Its BYOB, people!

Inspiration

January 31, 2011 By Laura

Yesterday was a GORGEOUS day! It was nice to have a reprieve from the cold and ice even if it is grey and raining today. I ran around the park before dinner and it was almost too crowded to run. People-watching FTW.

Speaking of watching…

My friend Courtney shared a link to Food Gawker in the comments section yesterday.

I’ve long been a fan of the site, but it was a great reminder to visit another awesome sight: Food Porn Daily.

If you can look here without getting excited… kudos to you my friend. Don’t judge me. 🙂

It is from these sites, restaurant menus, and other blogs that I get the most inspiration. I can’t tell you how many times I’ve seen a dish in one of these resources and run to the store for ingredients to make my own version.

Source: citynoise.com

Yesterday was one of those “buy all of these items you’ve been wishing you had on hand” days. We have a massive Farmer’s Market in Atlanta that has fantastic prices on veggies, spices, and wine. This place is epic. It is such a zoo so impressive that they have a strict “no cameras” policy.

It is easy to get carried away in there… and I’m proof. I live alone. There is NO reason I should leave there with more than $50 in groceries. Yesterday I almost hit $100.

In my defense, I was out of a lot of the basics.

And apparently I’ve been reading a lot of Indian recipes lately.

Garam Masala, curry, tumeric, cinnamon, coconut, ginger, tahini, chickpeas, chickpea flour (99 cents for a large container!)… it is going to be a fun week for cooking!

This is also going to work perfectly with my Recipe Pack Rat goals (does anyone else think “Rat Pack” when reading that?) – I have 5 Indian recipes saved and I already vowed to make Spicy Roasted Chickpeas.

I also would LOVE to try may hand at dessert hummus (how did I not think of this?!) by Evan at The Wannabe Chef.

Sunday morning I may have to try a Michelada. Thank you for a non-tomato hangover cure alternative, Tami @ Running with Tweezers.

Also purchased: a few squash varieties, wonton wrappers, pumpkin puree, San Marzano tomatos, too many oranges, bananas, jalapenos, poblanos, avocados, garlic, onion, kale, spelt flour, yeast, lentils, soba noodles, almonds, hazelnuts, dates, and roasted red peppers.

***

Suggestions for how to use all of this are welcome. 🙂

Apple Pie @ Breakfast

January 28, 2011 By Laura

This morning I received a call from my boss. He needs me to proof several (mucho importante) documents before they go to a client. We had the following conversation:

Boss: It is important that these are perfect.

Me: Sure – no problem.

Boss: Do whatever you need to do in order to maintain focus – read one, go for a rune, read one, go for a run.

Me: (LMAO)

🙂

Cool or scary that he knows this about me?!

Did I mention how much I love my job?

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Obviously, I need to be well-fed to complete this task. I’ve been looking forward to testing out the Apple Pie Oatmeal creation by Angela @ Oh She Glows.

I adjusted it a bit for my taste. I added the apples later in the process to ensure they held onto their crunch, and included ginger. Of course, I had to top it with PB because apples + PB go together like peas + carrots. Jenny.

Eating this was a Friday morning religious experience amazing.

Warning: Blurry cell phone pics coming to an end SOON!

Apple Pie Oatmeal

1/3 C oats (I combined multi-grain and Scottish)
1 tsp chia seeds
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
Pinch of kosher salt
1/2 C unsweetened vanilla almond milk
1/4 C water
1/4 C unsweetened applesauce
1/2 Braeburn apple, peeled and cut into 1 inch pieces
1 T peanut butter
1 T pumpkin seeds

In a small pot over med-high heat, mix the 1/3 cup oats, chia seeds, spices, milk, water, and applesauce. Cook for 5-6 minutes, stirring often. When the mixture is just beginning to thicken, add fresh apple pieces. Pie Oatmeal is done when the mixture thickens and the liquid is absorbed.

Pour into a bowl and add toppings of choice. I used peanut butter and pumpkin seeds.

***

How well does your boss know you?

Well enough to know midday running produces maximum concentration?

Butternut Squash Drop Biscuits

January 26, 2011 By Laura

For such a “blah” weather week, it sure is flying by! I can’t believe it is Wednesday already!

I even have things to look forward to: much-needed massage tonight (thank you, Half-Off Depot), a rare 2 evenings free of plans (nevermind that I’m going to have to work), a nectar of the gods wine tasting Friday, and an awesome road-trip Saturday. 🙂

Do you find that the week tends to drag when you have fun plans?

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Like many items I’ve made lately, these biscuits were borne out of the need to use some ingredients in my fridge.

I made butternut squash a few days ago and needed to use the remainder along with my last big sprig of rosemary. It seems everyone has been making sweet potato biscuits lately. So I said to myself, “Self, why not make a butternut squash version?”

Enter: Butternut Squash-Rosemary Drop Biscuits

Added bonus: these are VEGAN if you use Earth Balance in place of the butter!

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Butternut-Squash Rosemary Drop Biscuits

1 C white whole wheat flour (I used King Arthur)
1/4 C pastry flour
3 1/2 tsp baking powder
1/4 tsp salt
4 T salted butter, chilled
1 C mashed roasted butternut squash
1/2 C applesauce
1/4 C unsweetened vanilla almond milk
1 T maple syrup
2 T fresh rosemary
1/2 tsp ground coriander

Preheat oven to 450F and line baking sheet with parchment paper.

Sift flours, baking powder and salt into a medium mixing bowl. Cut in the cold butter with a pastry cutter or your hands until you have a crumbly mixture.

In a large mixing bowl, stir together butternut squash, applesauce, almond milk, maple syrup and coriander until smooth. Fold in the dry ingredients until just mixed.

Drop the dough onto baking sheet by the spoonful (~2 T), leaving about an inch between the biscuits.

Bake in preheated oven for 15 mins, or until lightly golden.

Makes 14 medium-sized biscuits.

Approx. Nutritional Info: 81 calories, 3.6 g fat, 11.7 g carbohydrates, 1.7 g fiber, 1.7 g sugar, 1.6 g protein.

These are also loaded with Vitamin A!

***

Almost massage time!

What’s your favorite “treat” to look forward to?

Chili Tuesday Tofu

January 25, 2011 By Laura

This may be a sign of weakness… but I am COLD!

Thank god I don’t live in Boston.

Down South is is rainy, dark, and cold. Someone please remind me of this when it is July and I’m whining about the heat.

After a looong day at work, I was excited to get going with round 1 of yesterday’s recipe intervention! Tonight I heated things up with a version of the Nutty Spicy Tofu from Foodie Fresh.

I know I said it would be to cookies, but I was short on time. And avocados.

Based on preference and ingredients, I did make a few adjustments. Baked tofu is almost fluffy, and I love the nut butter with the spice. This was damn good!

Aren’t you guys loving the blurry cell phone pics?

Chili Nutty Tofu (revised)

1 block extra firm tofu
1 T sesame oil
1 T soy sauce
1 T TJ’s Valencia Peanut Butter (or peanut flour)
1 T sesame seeds
1 1/2 T Thai-style chili sauce
1 large garlic clove, pressed
1 1/2 tsp rice vinegar
1/2 tsp paprika
fresh lime slices

Cut the tofu in half horizontally and press the tofu for 30 mins to an hour to remove water.

Mix the remaining ingredients (except the lime) in a medium bowl. Cut the tofu into cubes, add to marinade, and allow to marinate in refrigerator overnight.

Pre-heat oven to 400 degrees and line baking sheet with parchment paper. Cook the tofu on the baking sheet for 25 minutes.

Serve with sticky rice, cilantro, and lime slices.

And Japanese beer. 🙂

***

Verdict: Amazing! I have never baked tofu before (I always make it in a grill pan) and it turned out really well. The marinade gave it a good crust on the outside and the flavors complimented each other perfectly. I may add some orange zest next time for a little extra citrus zing!

Off to derby practice again! I wish I had a camera so I could post a pic of the killer bruise on my butt/upper hip. 🙂

Recipe Pack Rat

January 24, 2011 By Laura

My name is Laura and I am a recipe addict.

If you ever want to keep me occupied for hours, drop me in the middle of the cookbook section of a bookstore. Or give me a list of food blogs. Or a stack of Food & Wine magazines.

While I do cook a lot, this has resulted in my having an excess of recipes. I can’t make one item before I find 5 more I want to try my hand at!

I have 292 recipes bookmarked. This is only those online. That I’ve remembered to save to Delicious.

Intervention time.

Can I get on Oprah for this? (Did you see Oprah discovered she has a sister? That must have been the best day of her sister’s life… being Oprah’s sister would be better than winning the lottery!)

For the next 6 months, I will make one recipe from my Delicious bookmarks per week.

Originally, I was going to start with the first bookmarked page and work from there. Makes sense. Start at the beginning.

The issue is that I started saving in April, so I would be making springtime recipes when it is below freezing outside. 86 that idea.

Does it really matter where I start?

Start from the most recent.

Here are the first 3:

1. Avocado Creamcheese Cookies

Source: Anncoo Journal

2. Spicy Roasted Chickpeas

Source: Priya's Kitchen

3. Nutty Spicy Tofu

I’m declaring tomorrow Avocado Cookie Tuesday!!!!

Tonight, it’s derby-time!

***

Do you have a recipe problem habit? How do you keep track/keep up?

Side note: While I was looking through old bookmarks and writing this, I found no less than 10 new recipes to try. Oops.

Souper Saturday

January 22, 2011 By Laura

Getting out of bed is the hardest part of going to Saturday morning practice.

I got out of bed at 7am. I don’t get up that early for work.

At 8am this morning we began a 3 hour derby practice. SO glad I woke up.

A couple of amazing guest skaters – Rice Rocket and Varla Vendetta – were in town to lead a workshop. I’m not gonna lie – I was derby crushing. We learned some new drills and were able to do a quick scrimmage with our teams.

Then – because I am extra crazy – I came home and ran 3 miles. In 26 minutes!!! This is pretty fast for me. It is freezing outside and I think my body was just trying to get warm. 🙂

I love a souper-motivated Saturday. I also love Souper Jenny. Jenny makes creative, tasty soups fresh daily, along with salads and a couple of sandwiches. I have been known to:

Drive 30 miles from my old office to eat there for lunch
Save her daily email menus to remember a particularly interesting flavor combo
Completely change my plans to eat dinner there on Thursdays for Grilled Cheese Night

All this to say that I finally attempted my own soup.

(I did make the Butternut Squash Apple, but I’d read like 40 recipes first. This one I just went into the kitchen and threw stuff together. 🙂 )

It isn’t half bad. In fact, it is pretty damn good!

Perfect for lunch after a frigid run.

White Bean, Butternut Squash, and Kale Soup

EVOO
1 yellow onion, chopped
2 jalapenos, chopped
3 cloves garlic, minced
1 C (1 can) vegetable broth
3 C chopped tomatoes (I used Pomi)
1 C (1 can) cannellini beans
3 celery stalks
1 sweet potato
1/2 medium butternut squash
4 C kale
3 stalks fresh rosemary (~3 T)
1 T fresh lime juice
2 tsp paprika
1 tsp red pepper
1 tsp roasted cinnamon
S & P to taste

Chop all veggies into bite-sized pieces. In a large pot, heat EVOO over medium heat. Add the onion and jalapeños. Saute 6-7 mins until onions are translucent and soft. Add in garlic and cook for another 1-2 mins.

Add in sweet potato, butternut squash, and celery. Stir to combine with the saute mixture and allow to cook for 10-15 minutes.

Pour in the vegetable stock, chopped tomatoes, and spices. Bring to a boil. Add beans and kale to the soup. Stir to combine, reduce the heat to a simmer, and cover pot with the lid slightly ajar to let steam escape. Simmer for 15-20 minutes.

Salt & pepper to taste. If you like a thinner soup, add water or more stock and adjust spices.

Makes 5 servings (1 cup each).

My creation has approximately: 250 calories, 6 g fat, 42 g carbohydrates, 12.5 g fiber, and 10 g protein. It is also rich in Vitamins A and C.

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My favorite thing about soup? It is souper (I know I know… I’ll stop) filling and can easily be made nutrient-rich and low-cal.

What is your favorite soup creation?