Sprint 2 the Table

Appetites and Adventures

More is MORE

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I’m a believer in “go big or go home.”

The following post is sponsored by Fitfluential LLC on behalf of Verizon Wireless.

The other day my trainer told me I’d never be big enough. Not that I can’t build, but I love it and I’ll always want MORE muscles.  #truth  I also submit that there is never enough chocolate cake or good red wine.*

*My stomach and liver may disagree.

There’s one more thing to have to add to the list.  Verizon Wireless’ new More Everything plan!

moreeverything

When I first got a cell phone I was 17 and I bought my own because my dad said I had no business with a cell phone.  It was one of those big Nokias and I thought I was the coolest kid ever.  Time have changed!  Now kids get phones for “safety” and their parents pay for it all.  I must confess that I actually regressed and am on the family plan with Verizon.  It’s cheaper to share with my mom and sisters… even if my mom and I are the only ones paying for said plan (slacker younger siblings!).  Either way, I switched from a not-so-great provider to Verizon years ago and I couldn’t be happier.

This new More Everything plan is perfect for us budget-conscious people sharing with our families.   It starts as low as $45 a month and, you can power up to ten devices with UNLIMITED TALK, UNLIMITED TEXT and all the data you can handle!

moreeverything1

Since we’re all unique little snowflakes, you have the option to build your own package.  Just choose the devices and data.  You can also upgrade to a new phone without having to wait those pesky 2 years!  I suggest the iPhone 5s. 🙂

Interested?  Click here to learn more!

It makes all my over-sharing on Instagram possible.  Like this week’s roller derby bout!  I got to see my old teammates!

Atlanta Rollergirls

***

More can be Marvelous… even on Mondays.

What can you never have too much MORE of? 

What was your first cell phone?

 

Mexican Quinoa & Sweet Potato Casserole

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New kitchen methods fascinate me.

The stranger the learning, the better!

This week’s ingredients aren’t necessarily strange, but the way I cooked it was strange to me.  It’s a quinoa casserole… but you don’t have to cook the quinoa first!  Perfect for the lazy chef.  Like me.

For some reason I have a mental block about cooking grains.  It seems like SO much effort.  I know this is totally irrational, and I make other things that take much longer.  It is what it is.  When I saw this recipe from Lee where she simply baked the quinoa uncooked, I knew I had to try it.

Mexican Quinoa and Sweet Potato Casserole

I used Mexican flavors here, but I’m excited to try the method with other flavor profiles (French is next on the list!).  It’s one of those magical recipes that seems like it took a ton of effort, but is incredibly easy.  It’s a one dish meal – I just tossed everything in a bowl to mix and transferred it to the dish.

Random story about my dish – it was just returned to me by a friend.  She’d had it for 2 years from when I brought over these Mexican Black Bean Brownies to an Oscar party.  LOL!

Mexican Quinoa & Sweet Potato Casserole

If you like heat, you’ll love this.  If you don’t, I’d keep the paprika but leave out the cayenne.  The smoked paprika is a must for me.  I love that smokiness with the Mexican spices and the slight sweetness from the sweet potato.

Between the bean and the quinoa, this makes for a fantastic protein-rich vegan dish!

Mexican Quinoa & Sweet Potato Casserole

Mexican Quinoa and Sweet Potato Casserole

  • 1/2 C quinoa, uncooked and rinsed
  • 1/2 C vegetable broth
  • 1/2 can (8 oz) salt-free black beans, rinsed
  • 1 can (15 oz) diced tomatoes
  • 4 cloves garlic, minced
  • 1 tsp cumin
  • 1/2 tsp cayenne
  • 1/2 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp turmeric
  • 1/4 tsp cinnamon
  • 1 small white (or orange) sweet potato (~275g), diced

Preheat oven to 350F.  Prepare a baking dish with nonstick cooking spray.

Place all ingredients into a large bowl and miix until everything is evenly combined.  Pour into baking dish, spreading evenly to combine.

Cover with foil and bake for 75 mins, or until sweet potatoes are tender and quinoa is cooked.

Makes 9 servings.

How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.

Sprint 2 the Table

Remember to use #strangebutgood in any Tweets and Instagrams of your creations. 🙂



***

I’m so excited for this weekend – I’m going to see some of my old teammates at the Atlanta Rollergirls‘ Bout!

Do you have certain foods that seem like a lot of effort to cook?

What is your favorite quinoa dish?

Dijon Thyme Turkey Meatballs + WIAW

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Meatballs are the ultimate winter food.

Too bad it’s normally more like spring by now!

With the weather still cold, I prepped a big batch of balls this week.  Rather than going the traditional route, I opted for a mustard-laced turkey version.

dijon thyme turkey meatballs

These Dijon and thyme balls were full of flavor.  Because I baked them, they were light enough not to put me to sleep after lunch.

Thyme is a herb that I love but rarely think to use.  It retains a fresh flavor even after cooking.  It’s pungent but not offensively so.  With the spiciness of Dijon, it made for the perfect turkey meatball mix.

Recipe at the bottom of this post…. 

Read More »

7 Tofu Meatless Monday Recipes

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I’m a big meat eater.

That’s an understatement.  It’s also what she said.

Oddly enough, I went vegetarian for a while and even vegan for a hot minute.  I realized my body does better with meat in my diet, but I learned a LOT about ingredients and creativity from those meatless months.

This Meatless Monday MMAZ Heather chose one of my favorite ingredients: Tofu.  In honor of my meat-free days, I opted to do a round up of some of my favorite tofu recipes.  I still include these in regular rotation!

Grilled Protein PB&J

Grilled Protein PBJ… 

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San Diego: A Long, Strange Trip

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Traveling can be quite strange.

 

Especially with a strange co-worker.

My co-worker is strange in the best way possible – the food-loving way!  I’ve been gone all week so there is no recipe today.  I do have pictures though!  Here is the best of San Deigo:

Sambazon bowl

Sambazon acai bowl

BBQ Tempeh Pizza

Egg spring roll (I think)

Egg spring roll (I think) at Phuong Trang

rice cakes and shrimp

Pork and Shrimp Cakes

Craft food heaven at Urban Solace

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How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.

Sprint 2 the Table

Remember to use #strangebutgood in any Tweets and Instagrams of your creations. 🙂



***

If I lived here, I’d be 500 lb and super happy.

Do you try new things when to travel?

Any must-trys in California?

 

DIY Treadmill Desk + WIAW

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I like to move.

Some call it ADD, some call it energy.

I’ve been known to make my own standing desk out of empty boxes, but I’ve always wanted a treadmill desk.  My company isn’t likely to spring for that anytime soon, so I took matters into my own hands.

DIY walking desk

This was in my condo gym on a work-from-home day.  I stacked one of the step up things on top of the treadmill bars and off I went!

I kept the speed super slow and was able to read, talk, and type with no problem.  It actually helped me be more focused!  If only we had a treadmill at the office!!!

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Speaking of moving… this WIAW I am in LA.  (California, not Lower Alabama.)  I didn’t do an epic food prep like I have in the past since it’s a building year… and I’m in Cali.  The food here rocks!  I brought some basics and winged the rest.  It was delish!

WIAWbutton… 

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Kabocha and Black Bean Frittata

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There’s something special about a hot breakfast.

Forget Folger’s in my cup – I want eggs!

As someone who is continually unable to get out of the door on time, hot breakfasts aren’t exactly practical.  This means food prep is especially important.  And it has to be high protein – I need stay-power!

I bring you the Kabocha and Black Bean Frittata.

Kabocha and Black Bean Fritatta… 

Read More »

Banana Chocolate Chip Protein Muffins

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Elvis had it right.

Except for the whole dying on the toilet thing…

The King was known for banana and peanut butter sandwiches.  And music, of course.  That classic combo has been one of my favorites for years.  My mom used to make those sandwiches for us… with mayonnaise.  #strangebutgood from an early age!

Banana Chocolate Chip Protein Muffin stack

I left the mayo out of these muffins, but added chocolate.  They also contain protein.  Probably not strange to many of you, but my co-worker called me a “nut bag.”

(She calls me this In an affectionate way – she’s my tater tot-eating work wife.  Sometimes I steal a tot, but she never steals my food.  I win!)

Banana Chocolate Chip Protein Muffin insides

Anyway, eat these.  The bananas, Greek yogurt, and nut butter give these a rich but not-too-sweet taste and a velvet-like texture.

Once you pop, you can’t stop.

Banana Chocolate Chip Protein Muffins

Banana Chocolate Chip Protein Muffins

Inspired by Ari’s muffins

  • 1 large ripe banana, mashed
  • 2 T Xylitol (or other sweetener)
  • 1/4 C plain Greek yogurt
  • 2 egg whites (6 T)
  • 3 T unsweetened almond milk
  • 1/4 C nut butter (I used Onnit Cashew Walnut Butter)
  • 1 tsp vanilla extract
  • 1 T melted coconut oil
  • 1/4 C flour (I used spelt)
  • 2 scoops (62g) vanilla protein powder (I used Growing Naturals Rice Protein)
  • 1/2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/4 C chocolate (or carob) chips 

In a large bowl, add banana, sugar, yogurt, egg whites, milk, nut butter, vanilla, and coconut oil in a bowl and whisk together until combined.

In a medium bowl, whisk together the dry ingredients in a separate bowl.

Add the dry to wet ingredients and stir together until just combined.

Fold in chocolate chips.

Pour batter into greased muffin tins.  Bake at 350 for 20-25 minutes, or until toothpick come out clean.

Makes 10 muffins.

Approximate Nutritionals (per muffin): 131 calories, 5.8g fat, 38.6g sodium, 12.2g carbohydrates, 2.2g fiber, 2.9g sugar, 8.6g protein

How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.

Sprint 2 the Table

Remember to use #strangebutgood in any Tweets and Instagrams of your creations. 🙂


***

Now I have “Love Me Tender” stuck in my head.

Are you a banana and peanut butter fan?

What’s your favorite Elvis song?

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