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Appetites and Adventures

Go Time + Sweet Potato Falafel

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The baking has begun. 

Welcome to the holiday season.

Can you guess what this is?

My neighbor and baking-extraordinaire made TURKEY cupcakes!  Unbelievable.

The stuffing is made of tiny cubes of pound cake and the greenery is cereal.  I wish I was that creative/talented!

 

For my first non-cleanse dinner, I made Sweet Potato Falafel based on these by 101 Cookbooks.

Sweet Potato Falafel

  • 2 Medium sweet potatoes, cooked
  • 1 tsp Cumin
  • 1 tsp Coriander
  • 1/2 tsp Cinnamon
  • 1/4 tsp Turmeric
  • 2 Garlic cloves, minced
  • Juice of half a lemon
  • 1 C Rice flour*
  • 1 T EVOO
  • 1 T Toasted sesame oil
  • Sprinkling of chia seeds
  • Salt and pepper

Put the sweet potatoes, cumin, garlic, coriander, lemon juice and flour into a large bowl. Salt and pepper to taste, add EVOO and sesame oils, then mush with fork until smooth with no chunks. Place in fridge to firm up for 30 mins. The mix should be more gooey than wet.  If needed, add a bit more EVOO or flour (the water content of sweet potatoes varies).

Preheat the oven to 400F.  Using a tablespoon or a falafel scoop, scoop the mixture on to an oiled tray. Sprinkle seeds on top and bake in the oven for 15-20 mins, until the bases are golden brown.

Makes about 15 falafel.

*Amp up the protein by subbing half of the rice flour for Growing Natural’s Rice Protein Powder.

These were great with a salad and leftover grilled eggplant!

 

Now for the fun, dessert-like things baked. 🙂

1. Angela’s Itty Bitty Carrot Cake Cookies (check it out on Oh She Glows)

2. Kentucky Derby Pie (the alco/choco-holic’s version of pecan pie)

This is one of my favorite “treats.”  Mom has been making it forever.

It is fantastic, easy to make, and perfect to gift a friend or bring to a dinner party.

Kentucky Derby Pie

  • 1/2 C Salted butter, melted
  • 1 C Sugar
  • 1 C Light corn syrup (I use the Karo)
  • 2 T Bourbon (I use Jack and pour those tablespoons generously over the bowl)
  • 3 Eggs
  • 1 C Semi-sweet or dark chocolate morsels
  • 1 C Pecans, lightly chopped
  • Pie crust (making your own is a pain unnecessary – use the Pillsbury.  It tastes just fine!)

Combine butter, sugar, and corn syrup.  Add bourbon and eggs.  Mix well.  Fold in nuts and chocolate.  Pour in pie shell (I grease the pie dish before putting the shell in because the insides usually seep over and make it the crust stick).

Bake at 350 for 30-45 mins (this has taken up to an hour before… depends on your oven).  It will poof up a bit and may crack in the middle.  When it’s done it shouldn’t be real jiggly, but will have a little movement.  It will brown.  Let it cool before you serve it!  It is made to pair with a scoop of vanilla ice cream and a cup of bourbon coffee.

3. Flour-less Chocolate Crack Cake

It is important to taste as you go

Carefully pour into springform

Move your fingers, Mom!

Top with sea salt and drizzle of EVOO

This is good.  Close to perfect.  Recipe to come when I make a few tweaks.

 

In anticipation of the 10K tomorrow morning, I tasted the baked goods verrrrry lightly.  And then I drank a neon-Green Monster. 🙂

Neon colors taste better

Then I looked at the baking aftermath and shuddered.

***

In the thankful spirit of the season, here are some things I am particularly thankful for this year:

  • My mom
  • My sisters
  • Great friends
  • A new job that I love
  • Sticktuitiveness
  • The ride

Happy Thanksgiving!!!!

Starbucks Deals + Ending the Cleanse

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Who wants 12 days of Starbucks deals???  Saving Money Living Life has delivered yet again.

Click for source

The Starbucks Deal: Text 12DAYS to 29943 to sign up for Starbucks’ 12 days of Sharing.  Beginning December 1st you will receive one deal per day.

Merry Christmas, Coffee Addicts! 🙂

The woman at SMLL posts some awesome deals AND always manages to save an impressive amount at Publix (like getting $90 of stuff for ~$45). I wish she’d figure out how to do it at Whole Paycheck Foods!

I also learned about a FREE holiday music sampler iTunes download People Magazine through SMLL.  Check out the deal on People’s website.

Speaking of coffee, I have a one-track mind today.  The SP Cleanse is OVER!!!  Mom and I celebrated with some midnight ab work (I know… we have never been normal).

I also had my second personal training session last night.  I am still really loving it.

Some highlights:

  • 20 push-ups in a row, followed by 2 sets of 10 (boy-style = no knees)
  • 65 sit-ups in 2 minutes
  • 20 oblique-ups
  • Lots of bicep curls, pull-downs, and triceps

Our last supper was a salad with Garlicky Grilled Eggplant (recipe at end).  It didn’t get the gorgeous grill marks, but tasted great.

In my salad:

  • Zucchini
  • Cucumber
  • Carrots
  • Sweet potato
  • Garlicky Grilled Eggplant

This morning I am supposed to begin adding foods back one at a time in order to identify any food allergies/sensitivities (I may have chosen two things to add…).

In my oats:

  • McCann’s Irish Oatmeal
  • Arrowhead 4-Grain + Flax
  • 1/2 tsp Coconut butter
  • 1/4 tsp Vanilla
  • 1/4 tsp Cinnamon
  • Blueberries

Have I mentioned how much I missed oatmeal???

I am aiming to add low or gluten-free carbs before going all out since that seems to be a common sensitivity.

Garlicky Grilled Eggplant

  • 1 Eggplant
  • 2 T EVOO
  • 2 T Balsamic vinegar
  • 2 Garlic cloves, minced
  • S & P to taste

Cut eggplant into 1/4-1/2 inch thick slices.

In small bowl, whisk together EVOO, balsamic, minced garlic, salt, and pepper.

Brush liberally onto eggplant.  Place eggplant on grill (or grill pan) for 10-14 mins, flipping once halfway through.

Note: You will probably have some of the vinaigrette leftover – don’t toss it!  It is good drizzled over the grilled eggplant and makes for a great salad dressing.

Winter Fruit Salsa

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Happy Thanksgiving Week! Also referred to as the beginning of the holiday shopping madness extravaganza.


In other news, Mom and I are almost done with the Cleanse!

Wednesday morning we break the cleanse.  What will I eat first… OATMEAL for breakfast!

I miss oatmeal, peanut butter, and red wine.  (I think I’ve written about these items 21 times during this 21 day cleanse.)

We are supposed to introduce foods back into our diets one at a time in order to see how our bodies react.  I’m going with gluten-free carbs first.  However… I don’t want Thanksgiving to totally suck.  Sooooo… a small glass of wine and a bite of the chocolate cake I’m baking are just what the doctor ordered.

It really has been fun.  I’m almost sad to see it end.  Almost.

Check out some of the great, healthy food I’ve been eating (click pics for recipes):

Lentil Stuffed Acorn Squash

Spaghetti Squash Spaghetti

Many awesome salads

TONS of creative smoothie-love

Enough about food.  Let’s talk about food (and cameras!).

Remember the butternut squash I had next to yesterday’s Asian stir-fry pics?

It was used for more of my new soup addiction: Butternut Squash Apple.

I may or may not have licked this pot

I also made more of my super-good-for-you Flax Crackers.

Healthiest Crackers Ever Made

And the new camera!!!

I had to begin my holiday shopping like everyone else.

It is a Panasonic Lumix.  I think I’m in love… and I don’t even know how to use it.

I had to test it with a colorful winter fruit salsa.

Winter Fruit Salsa

  • 1/2 butternut squash, chopped into ~1/2 in cubes
  • 1/4 yellow onion, diced
  • 1 apple, diced
  • 1/2 green pepper, diced
  • 1/2 jalapeno, seeded and chopped
  • 1/4 C pomegranate arils
  • 2 T lemon thyme
  • 2 T fresh lime juice
  • 1 T apple cider vinegar
  • 1/4 tsp nutmeg
  • 1/8 tsp red pepper flakes
  • Salt and pepper to taste

Preheat oven to 400 degrees.

Spread chopped squash out on baking sheet.  Toss with nutmeg,  salt and pepper.  Roast for 15 mins, flipping once.  Check to be sure it is still fairly firm – it needs to hold together in the salsa.  Remove and let cool.

Meanwhile, combines all other ingredients in medium bowl and mix.  Add squash (once cooled), season to taste, toss to mix, and serve.

Figgy Wild Rice and Mushrooms

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My favorite day of the week is Funday.

Ok, it’s the only day I really adore.

It all started with sleeping in, which I LOVE.  I can rarely stay asleep past 9a any more, which was the case this morning.  However, I turned back over and didn’t wake up again until 1030a.  *insert sigh of happiness*

This luxury was followed by a hot cup o’ tea and Man vs. Food – in Atlanta!  Adam Richman ate the Double Bypass burger at The Vortex.  This burger is “topped with 2 fried eggs, 6 slices of American cheese, and 8 slices of bacon.”  Served between 2 grilled low-fat cheese sandwiches.

Mr. Richman needs a cleanse after that one. 🙂

After drooling over red meat some TV watching, I made a tasty salad with grapefruit, daikon, cucumber, guac, and grilled chicken.

Mmmm… chicken returns!

And a little bit of my new favorite soup for dessert.

Butternut Apple Soupy Goodness

Then it was looking rainy… so I went shopping.  It couldn’t be helped – it was Gap’s 30% off Friends and Family!  Reusable and good at Gap, Old Navy, and Banana Republic

You better believe I made good use of it at all 3! 🙂

Tonight I adapted KERF’s Stuffing.  The SP Cleanse doesn’t allow bread or nuts (oh sweet peanut butter, how I miss thee…), so I had to make a few adjustments.

Cooking on the stove top

Now that I’m on the the lean protein portion of the cleanse, I added grilled chicken.  You could easily leave it out though.  My version is gluten and nut-free.

This dish was one I’ll definitely make again!  The wild rice and mushrooms had a great earthy taste.  I was tempted to just serve it as a stir-fry without adding the broth and putting it in the oven.  That would have been a mistake – those additions gave the dish a creamy texture you don’t want to miss.  The figs provided just the right amount of sweetness, too.

Crisped in the oven

Served with sauteed garlicky mustard greens

Wild Rice with Figs & Mushrooms

  • 1 1/2 C Wild rice (cooked)
  • 2 T EVOO
  • 2 T butter (I used black truffle butter)
  • 3 Celery stalks, chopped (about 1 1/2 C)
  • 1/3 C Yellow onion, chopped
  • 3 C Mushrooms, sliced (I used a mix of shiitake, baby bella, and oyster)
  • 2 Garlic cloves, minced
  • 2 Rosemary springs, chopped (about 3 T)
  • 4-5 Sage leaves, chopped (about 4 T)
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 6 Fresh figs, quartered
  • 2 Chicken breasts, grilled and chopped
  • 1 1/2 C Vegetable broth

Preheat oven to 350 degrees.

Melt butter and oil in a large iron (oven-proof) skillet over medium heat.  Add celery and onion.  Cook for 4-5 minutes, stirring occasionally, until celery and onion are tender.

Add garlic, rosemary, sage, salt, pepper and mushrooms.  Cook for 5-6 minutes, stirring occasionally, until mushrooms are tender.

Add cooked rice and stir.  Then add figs and chicken, tossing evenly to combine.  Pour in broth.  Cook until just warmed through, about 3-4 mins.

Cover the skillet with foil and bake for 10 mins. Remove foil and bake 10 more mins, until top is slightly crisped and broth is (mostly) absorbed.

***

Figs are fun.

Are you a fig-fan?

Do you ever sleep in?

Fall Soup Perfection – Butternut-Apple

By

We are half way through the SP Cleanse! I have to say… I am surprised at how much I have enjoyed it.

What I have learned so far:

  • Eating clean does wonders for my energy level (hello, 7 mile run!)
  • It also helps me to sleep like a baby
  • I can be pretty creative with finding a variety of foods to eat
  • I like love spaghetti squash
  • My mom is a fun person to cleanse with (and is an amazing cook… but I already knew that)
  • When I don’t eat enough/often enough, I get headaches and I over-eat
  • Carbs (even rice) at lunch cause me to crash hard at about 230p like clockwork
  • Lentils get old really fast (If I ever see another lentil again, it will be too soon.  No joke.)
  • I don’t crave things I thought I would: pizza, beer, totchos, meat (except for lamb and pork, oddly enough)
  • Things I do crave are mostly healthy: oats, hummus, crusty bread, ice cream (weird – I am more of a cake person), red wine, good cheeses (mainly gouda and herbed goat cheese)
  • I actually do possess some self-control

The point of this was NOT to lose weight, but to cleanse my system and jump start some better habits.

That being said, I am down a few lbs and I am damn happy about it! 🙂

Ok.  I am about to post the best cleanse-approved recipe so far.

We had a roasted butternut squash in the refrigerator begging to be used. Despite our veggie diet, we had not made a good soup yet.

Hours after she ate this Butternut Squash Apple Soup, my mom kept saying “Laura, that soup was amazing.”

(This really meant a lot – see above comment about what a good cook she is!)

Butternut Apple Soup

This recipe is on the sweet side due to the apples, but packs a little heat on the end thanks to the red pepper-infused olive oil.

Local product shout-out: I love Sweetwater Growers’ infused olive oils. They carry them at Whole Paycheck Foods and Kroger in Atlanta – I’d be interested to know if you have seen them in other states!

I <3 infused ingredients

Butternut Squash Apple Soup

Butternut Squash-Apple Soup

  • 1 T Red pepper infused olive oil
  • 3 Garlic cloves, minced
  • 1 Butternut squash, pre-cooked and diced*
  • 2 Apples, diced (I used Gala)
  • 1/4 C Yellow onion, diced
  • 1T Rosemary (fresh)
  • 5 C Vegetable broth
  • 1/4 tsp Turmeric powder
  • Salt to taste (I used 1/2 tsp)
  • Freshly ground pepper

Heat olive oil in large pot over medium heat.  Add minced garlic and roast until just beginning to brown.

Add pre-cooked* butternut squash, apples, onion, rosemary, and veggie broth and stir to combine.  Bring to a boil, reduce heat, and allow to simmer for 10 mins (until apple is tender).

Using a hand mixer or blender, puree ingredients.  Add additional seasonings – turmeric, salt, and pepper.  Mix and allow to cook 5-10 mins more.

Pour into bowls, drizzle with rosemary-infused olive oil, garnish with fresh rosemary spring, and enjoy!

Makes 4 servings

Notes: You can use regular olive oil and add red pepper to taste. Be creative with the seasonings!  I would love to try this with some cinnamon and nutmeg, or with so cumin and smokey paprika for a spicier soup.  Don’t be afraid of the salt – it does a lot to bring out the sweet apple taste (I used a blend of sea salt and herb-infused).

*To pre-cook squash: Cut in half (soften in the microwave if too hard to cut).  Place cut side down in a baking dish and fill with ~1 inch of water.  Roast in 350 degree oven for 45 mins, or until outside skin is soft to touch.

***

Time for my experiment of the day: Will running errands in my running clothes mean that I will go to the river for a run before heading back home? 😉

Is your mom a good cook?

Do you like a sweet ‘n spicy combo?

Drink Yer Squash

By

I went to kickboxing last night for the first time in months.  Knuckle Up is a great local boxing gym that offers intense, sweat-inducing 50 minute kickboxing classes.

One of the many pieces of sporting equipment in the trunk of my car

It felt good to be back and the instructor even complemented my form!  Very exciting.

(I’m thinking about trying a boxing class… more on that if/when I get the kahunas to actually do it.)

My need to to hit something is dedicated to Excel.  Which I spent the entire day yesterday in.  And then stayed up until 3am working on the same document.  Needless to say, I am falling asleep sitting up this morning!  But it is done and I’m pretty happy about that. 🙂

Day 11 of the SP Cleanse (tomorrow) means we get to add chicken.  Strangely enough I haven’t craved meat.  I’m still really excited to get protein from something other than smoothies.

Speaking of smoothies… have you ever tried squash in a smoothie?

This butternut-cherry-chocolate combo sounds strange, but it was  almost cake-like.  And filling!

Drink yer SQUASH

Butternut Squash-Chocolate-Cherry Smoothie

  • 1/4 C Butternut Squash
  • 1/2 Banana (frozen)
  • 1/4 C Black cherries (frozen)
  • 2 scoops chocolate protein powder (I used Juice Plus)
  • Pumpkin Spice
  • Cinnamon
  • Fresh grated nutmeg

Throw it all in a blender, add ice, water (or milk – no dairy allowed on the cleanse), and spices to taste, and slurp away!

Makes 1 huge or 2 medium smoothies.

***

I know it sounds weird, but give it a try.  It was sweet, thick (even using the water), and a great way to use some leftover squash.  YUM.

Would you ever tried a non-conventional smoothie item?

Mamma Can Cook

By

Do you have spots in your town that seem to be unable to keep a tenant?

There is a location in my neighborhood that has become a revolving door for restaurants.  It is unfortunate, but the property owner has come up with a unique idea to combat the problem.

Let the people choose! Literally.  They took suggestions and narrowed them down the the Top 5.  Now we get to vote!  Since I obviously have a ton of influence… VOTE FOR THE HIGH END MARKET!!!

I loved Savi when I visited the Inman Park market a few weeks ago.  Midtown has nothing like it.  I would definitely walk to it 2-3 times a week if we did!

A week into the cleanse and we made the best cleanse meal yet.

By “we” I mean Mom.  Though I added the kale and red pepper flakes!

If you are making your own sauce, start it first.  It is better when the flavors have time to meld together!

We blended a container (750g) of Pomi chopped tomatoes and 3/4 C of basil, simmered the mixture in a pot, and added salt and red pepper flakes to taste as we went.

Sugar isn’t allowed on the Cleanse, but mom remembered that carrots add sweetness and combat acidity.

This was a great addition since tomato sauces often call for sugar to balance the acidity and eggplants can be on the bitter side.

Mamma’s Italian Stir-Fry

  • 1 C wild rice
  • 1 C water
  • 1 C vegetable broth
  • 1 red onion
  • 2 carrots
  • 4 garlic cloves
  • 1/8 tsp habanero-infused olive oil
  • 1/8 tsp EVOO
  • 3 Japanese eggplants
  • 1 C Shiitake mushrooms
  • 3 red kale leaves
  • salt & pepper, to taste

Bring water and vegetable broth to boil.  Add wild rice and cook according to package instructions.

Chop onion, carrots and cloves.  Heat the olive oils on stove top over medium heat.  Saute chopped veggies until tender, place on dish, and set aside.

Dice eggplant into ~1/2 in pieces.  Salt to taste.  Place in saute pan used in step 2 (fewer dishes! 🙂 ), and cook eggplant until tender over medium heat (about 12 mins).  Dice mushrooms and to pan to cook for last 4-5 mins.

Add veggie mix from Step 2 to the pan.  Toss with kale and heat until kale is just wilted.

Plate the rice, add the veggie stir-fry, and top with your favorite tomato sauce!

Cleanse = Fries

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The Cleanse is going really well.  I love that I’m trying so many new things and my energy level is great!

Funny what I don’t crave – the thought of fried food makes me nauseous.  Not that I ate a lot of fried foods before, but I did have a penchant for tater tots and really good fried chicken.

And what I do crave – ice cream.  I have never eaten a lot of it.  Right now I would run over my own mother for a bowl. (Just kidding, Mom!!!)

I ran 3 miles on the treadmill last night to test my new running shoes.  The guy at Fleet Feet recommended inserts, so I’m testing those too.  The jury is still out.

What I don’t like:

  • The inserts feel hard (not rocks, but harder than just shoes)
  • Inserts make me feel like my heel isn’t deep enough in the shoe
  • The show may be a bit narrow… they do stretch though…

What I like:

  • With the inserts, my overpronation problem felt much improved
  • The length is perfect
  • The laces don’t slip (they are the wavy kind)
  • They are pretty  🙂

Sooooo… I’m not sure what to do.  I will definitely need a couple more treadmill tests before deciding.

Side note: I used to run exclusively on a treadmill and couldn’t imagine running without a TV.  Tonight I realized I now much prefer running outside and was bored to tears on the “hamster wheel.”

I had work  to do and was up until nearly 1 am, so no Whittle My Middle.  However, I got up this morning and did it!

Here’s the latest:

  • Front plank: 90 secs
  • Side plank:  60 secs each side
  • Torso twists: 40 reps
  • Plank ups: 14 reps
  • Boat pose: 25 reps
  • Bicycle: 2 sets of 30 reps, 1 set of 40
  • Side plank w/ twists:  15 reps each side

Has anyone ever heard of the snack cake diet? I am considering it after my cleanse… 😉

Rutabaga fries. They almost taste like real fries.  Seriously.

I like mine extra crispy

These fries are really, really good.  I’m pretty sure the San Francisco McDonald’s franchises are going to begin serving them with Happy Meals (sans toy, of course).

Rutabaga Fries

  • 1 rutabaga
  • 1T olive oil
  • 2 rosemary springs
  • 2 garlic cloves, minced
  • 1 tsp sea salt (ground to “flaky” texture)
  • 3-4 shakes of cayenne

Preheat oven to 400 degrees.

Peel rutabaga and cut into thin fry-like slices. Toss with extra virgin olive oil.

Rough chop rosemary and mince garlic.  Sprinkle over rutabaga slices.  Add sea salt and cayenne.  Toss until each piece is coated.

Spread evenly on non-stick baking sheet.  Place in oven ~20 mins, turning twice.  Remove, taste, and adjust spices as needed.

Note: Omit the cayenne if you don’t like you nose to run!

How about some vegan cheese sauce with that?  We can’t have real cheese on our cleanse, but this isn’t bad.  It definitely doesn’t taste like actual cheese, so I hesitate to call it that… but there weren’t any leftovers!

 

Cheesy Vegan Non-Cheese Sauce

  • 1/4 C Tahini sauce
  • 1/4 C EVOO
  • 1 T Miso Tamari

Place ingredients in mixing bowl and combine until smooth.

***

Whether it be food, running, low-rise jeans, etc… are you ever shocked by how your preferences change?

http://www.cnn.com/2010/HEALTH/11/08/twinkie.diet.professor/index.html?hpt=T2

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