Take the (Strange But Good) Cannoli

March 29, 2013 By Laura

Leave the gun.

Please, oh please, someone get this reference. ~~Otherwise I’m wayyy too old.~~

Take the cannoli. Especially if it has peanut butter.

Cheese and peanut butter may sound strange to you, but it makes for one deliciously creamy dip. Not to mention the protein factor. Add a little vanilla and cinnamon, and you have a dessert-like peanut-y condiment that can be added to anything from chocolate microwave protein cake to PrOATein Pancakes to… well, keep reading. 😉

Peanut flour is just de-fatted peanuts. I order my peanut flour on iHerb.com. Use my discount code – USO924 – for $5-$10 off your order! It is different from PB2 in that there is nothing added. PB2 has added sugar and sodium. Alternately, you can replace the flour with your favorite nut butter (or sunflower butter if you have a nut allergy).

Just in case you didn’t think Peanut Butter Cannoli was weird, I used it to top a sweet potato and poured some warmed blackberries on top. For breakfast.

Peanut Butter Cannoli

1/4 C fat-free ricotta
2 T peanut flour (or 1 T nut butter)
1/2 tsp cinnamon
1/4 tsp vanilla extract
5/6 drops liquid stevia

Mix all ingredients together in a bowl.

Enjoy with a spoon or a top a sweet potato, cake, pancakes… anything!

Note: for a vegan option, replace the ricotta with tofu.

Who else has enjoyed making co-workers, friend, or family stare with strange but good creations lately?

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.

<div align=”center”><a href=”http://www. sprint2thetable.com” title=”Sprint 2 the Table”><img src=”http://farm9.staticflickr.com/8210/8249128972_954542762c_n.jpg” alt=”Sprint 2 the Table” style=”border:none;” /></a></div>
Remember to use #strangebutgood in any Tweets and Instagrams of your creations. 🙂

***

I'm really sad I'm going to have to start with my asparagus diet again leading up to May's competition. I'll miss you, fun dips...

Have you ever seen The Godfather? I have a thing for mob movies.

What's the strangest thing you've eaten lately?

Baked Lamb Meatballs & Cucumber Raita

March 28, 2013 By Laura

Certain meats are associated with major holidays.

Do we do this with veggies? Other than pumpkin at Halloween?

Thanksgiving is turkey, Christmas is often ham, the 4th of July is for burgers… and Easter is all about the lamb.

I really, really love lamb. It’s probably my favorite meat. Rich without being too fatty, it’s more decadent than a steak to me. It’s especially delicious with paired with my favorite herb – rosemary.

This year I decided to get with the theme and create a meatball with this Easter meat. I used a blend of ground lamb and pork. While I love lamb, it can be heavy. Pork is often used in beef-based meatballs. When I saw Gabby make her lamb balls, I couldn’t believe I did think of it first! (Thank you, Gabby!) The addition of a little pork gave the flavor of the meatballs more dimension.

Another fun ingredient was ricotta cheese. With this addition, it is almost impossible to dry the meatballs out during baking. The ricotta gave the meatballs a perfectly tender, almost silky quality!

One other note: when you make these, be sure to mince/finely chop rosemary, onion, and garlic. This way their flavor distributes evenly throughout.

Finally, I needed a sauce! Lamb always make me think Greek food, so I thought a Greek yogurt-based concoction was in order. Fresh cilantro pairs with the classic Mediterranean flavors of lemon, garlic, and coriander to liven up the heavier lamb, and compliment the cumin and cinnamon used in the meatballs.

The dip can be made a day in advance and stored in the fridge. It’s also delicious as a veggie dip, or used in place of mayo in chicken or salmon salad.

In conclusion, you should try my tasty (lamb) balls.

Did you really think I could get through a whole post without a ball joke?! Puh-lease.

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Baked Lamb Meatballs with Cucumber Raita

For the Balls:

3/4 lb ground lamb
1/4 lb ground pork
1 egg white
1/4 C fat-free ricotta
1/4 C red onion, finely chopped
2 cloves of garlic, minced
Juice of 1/2 lemon
1 T fresh rosemary, finely chopped
1 tsp ground cumin
1/2 tsp cinnamon
1/2 tsp cayenne pepper
1/4 tsp black pepper (or to taste)

For the Cucumber Raita:

1/2 small cucumber, finely chopped or grated
1/2 C Greek yogurt
1/4 C fresh cilantro leaves, chopped
1 clove garlic, minced
1/2 tsp ground coriander
1 T fresh lemon juice
Freshly ground pepper, to taste

For the Balls:

Preheat oven to 400 degrees F. Line a rimmed baking sheet with non-stick foil or parchment.

In a mixing bowl, combine the ground lamb, pork, egg, ricotta, onion, garlic, lemon, rosemary, cumin, cinnamon, cayenne, and black pepper until the spices are all well incorporated into the meat.

Form the meat into balls (1 heaping tablespoon each), taking care not to pack too tightly. Arrange on lined pan.

Bake for 15-20 minutes, or until the meatballs are just slightly pink in the center (150 degrees).

Makes 22 meatballs.

For the Cucumber Raita:

Grate cucumber with the skin on.

Squeeze out excess water from grated cucumber and place in a medium bowl.

Add remaining the ingredients and mix well.

Makes ~1 cup.

***

Unrelated, but have you guys seen this video of what 2000 calories looks like? 50 slices of bacon. Or 18.2 beers. Or 60 carrots.

For those of you who sacrificed something for Lent, what are you most looking forward to being reunited with?

Do you have lamb on Easter? Or do you associate with another meat or vegetable?

Mex-Fast Tortilla Stack + WIAW

March 27, 2013 By Laura

Everyone is a critic.

I have had to be talked off a ledge over bad service and/or food at a restaurant.

The Washington Post food editor Joe Yonan “came out” as a recently converted vegetarian. This has sparked reactions from ‘we love you no matter what” statements of acceptance (Yonan compares it to when he came out as gay), to the expected accusations of not being a serious critic.

Yonan admits to taking the occasional taste of meat out of curiosity or for his line of work, but in his daily life he’s keeping it meat-free.

I’ve said it over and over again, but diet is personal. To be honest, I’d probably still eat more of a vegetarian diet if I wasn’t competing (I went vegan once too… but that wasn’t for me). I think it’s great that Yonan is opening up about his choice. Hopefully it will help more people realize that vegetables can be prepared just as decadently and be just as pleasing to eat as a piece of meat.

That food critic would certainly give 5 stars to this month’s green WIAW theme! While I did eat bacon (among other meat), I do have a fruit or veggie with every meal. No matter your dietary practice, eating your greens is always important.

Check out my 7 veggie-laced, protein-filled meals below, and then click here to head over to Jenn @ Peas and Crayons to get to see how everyone else is green-ing up their food this month!

Meal 1:

My morning cocktail (apple cider vinegar, water, Glutamine, and Aminos) brought a smile to may face today. I bought a new brand of glutamine (they were out of my usual), and it came with the cutest mini scooper!

Like last week’s Mexican Spaghetti Pie, I was once again craving a savory Mexican breakfast. Apparently I was also craving some healthy fats, because this Mex-Fast Tortilla Stack included avocado, a runny egg, and bacon.

It may look fancy, but if you approach it from a semi-homemade angle (see recipe at the bottom of this post), this breakfast can come together in 10 mins or less. Mex-FAST. Get it? 😉

This would make even the most anti-morning person smile. And I did.

Does life get any better than a runny egg in the morning?

Meal 2:

The salmon and fruit obsession is back with a #strangebutgood combo: salmon, beets, cilantro, walnuts and… watermelon. It’s really good. I promise.

Meal 3:

Lunch was a post-workout meal. I braved the cold jog there (in snow flurries!) and back, so despite a good burn I was freezing again and wanted a hot treat.

I used my french vanilla Designer Whey to make a new microwave bake! I’ve tried this combo once before and it needed work. I think I have it down now, but want to try it one more time before sharing to be sure.

Meal 4:

I got the most perfect rotisserie chicken ever from Whole Foods this week. It was fresh out of the oven and perfectly cooked. Their Naked chicken is my favorite because they don’t add all the salt the others have. I shredded it on Sunday for a quick meal during the week.

Today I mixed it with red pepper, celery, hummus dressing (hummus + apple cider vinegar), and freshly ground pepper.

Meal 5:

This was one of the most successful days for kitchen experiments ever. For dinner I decided to try my hand at lamb meatballs and a cucumber yogurt dip.

Big. Win. I’ll share it when it’s ~~warm~~ light enough to take pics.

Served atop a spinach salad with red pepper and cauliflower.

There were also eggplant chips (I forgot them in the oven) and half a Carb Master cookie dough bar (dessert – it had to happen).

Meal 6:

I really wanted dessert, but instead I was good and had mahi mahi. I baked it during my Sunday food prep with a Greek yogurt, rosemary, and lemon sauce.

For my veggies I had a side of carrot and celery sticks. I love both veggies with peanut butter, so I made a quick sauce from peanut flour, sriracha, and unsweetened almond milk.

Meal 7:

Finally, time for dessert. If you follow me on Instagram, you know that I ate the same thing last night. It was sooooo good though!

Peanut Butter Pumpkin Bowl

1/2 C Greek yogurt
1/4 C pumpkin puree
2 T peanut flour
1/4 C unsweetened almond milk
1/2 tsp apple pie spice
1/4 tsp almond extract
1/4 tsp butter extract
Stevia, to taste
Optional topping: whole wheat rice crispies, blueberries, and cacao nibs

Mex-Fast Tortilla Stack

3 T tomato sauce
1/2 tsp cumin
1/4 tsp smoked paprika
1/4 tsp garlic
Shredded chicken (I used a rotisserie from Whole Foods)
1 egg
1/2 C spinach
1 corn tortilla
Optional toppings: avocado, cilantro, freshly ground pepper and bacon sprinkles.

Mix together tomato sauce and spices (you could also just use salsa here). Add chicken, stirring to combine. Microwave ~12 seconds, until warmed. Set aside.

Cook egg in lightly greased pan, until cooked to desired level.

Add spinach to pan to lightly saute.

Place tortilla on plate between 2 moist paper towels. Microwave ~10 seconds to soften.

Top tortilla with spinach, chicken, and egg. Add any additional toppings. Devour.

***

The protein count for the day: 169.3

Do you think an “official” food critic can be vegetarian?

What’s for breakfast? Do you shake things up at breakfast or have the same things?

Work It Out: From Running to Lifting

March 26, 2013 By Laura

Competing is not for the faint of heart.

Or for those who dislike asparagus.

Body building requires a lot of hard work and discipline. I love the weights – that part doesn’t seem like work to me (most days).

The diet… well, those few weeks leading up to a competition get a little rough. You probably didn’t want to be near me the last week because I was ~~a total bitch~~ tired of chicken and asparagus.

This post isn’t about asparagus. Today’s Work It Out is a guest post from a friend and fellow comptitior. Jennifer trains at my gym, House of Payne.

We competed together in the NPC Jen Hendershott Big Shott Bodybuilding Classic last year (Jenn in Physique and myself in Figure). She was such a great friend – calming my beginner nerves and raising a margarita toast to out successes post-competion.

Jennifer, Christina, Steve (our trainer), Devy, and Me

Jenn is a big inspiration. Like me, she’s a former runner. The muscle she’s gained in the ~7 months I’ve known her is absolutely incredible.

Below is the story of her transformation. I hope it inspires you – even if you aren’t interested in competing, it’s a great reminder that we can do anything we want to, if we want to badly enough.

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Close to 2 Decades of Fitness

The year is 1994 and I sign up for my first jogging class at Gainesville State College. Little did I know at the time what my fitness future would hold. I had an amazing coach who shared his passion of fitness with me. He gradually took us, beginners, and taught us how to build up stamina and endurance in running. Through the class, I developed a liking to running. I’ll never forget how I felt when I completed running 2 miles without stopping. My coach told me if you can run 2 miles, then you can run 6 miles. Well, I kept on running. I even thought I was “Forrest.” Forrest Gump, that is.

I ran all the way through college, 3 pregnancies, and into mid 30’s. Then all of a sudden, I realized my body had massively changed. I was fat. I was flabby in a lot of areas. I couldn’t eat the junk that I ate in my 20’s and look good. I felt as if my muscle tissue was a lot less than it was in the previous years.

I took a huge leap and decided to change my eating and my training. I always loved the way girls looked in Muscle & Fitness Magazine. I wanted that look. I wanted biceps and a 6-pack. So I started weight training at home. I started out with a beginner set of barbells and a pull-up bar.

I trained 1 year at home and starting transforming my body gradually. I mainly did strength training 4 days a week and 2 days of cardio. But I wanted to do more and continue to transform my body. So I hired a personal trainer. Also at that 1 year mark, my pursuits became a little different. At first, I just wanted to get fit and lose some weight. Gradually as I transformed my body and learned more about weight training and its results, I decided to enter a figure contest.

So I entered my first figure competition. I will be real honest, my first time out I was not even close to the top 5. However, that first competition set me on fire to compete. This was the best thing to happen. I went into that competition thinking that I was going to win. Oh Yes! However, I left that competition and decided I was going to put in the time and build some serious muscle. I was going to be a competitive figure athlete.

For the next 3 years, I studied and researched training methods. I also hired a nutritionist/coach who monitors all of my food and helps develop my training splits. He has developed a plan to help me build lean muscle mass in the off-season and he knows how to turn me into a lean competitor for the stage.

I have competed in 4 figure competitions since 2010. However, in November of 2012, I stepped on stage as a physique competitor and placed 3^rd in the competition, which qualified me for the national stage.

Physique is a new division in the body building world. This division is for women that have a little more muscle than figure. The Physique division also requires a routine that enables you to present your physique and display your muscles in a way that figure girls don’t get to do. I absolutely adore it. I love being on stage and the center of attention. I especially love showing off my hard work that I have done in the gym and through my nutrition.

As I write this, I am in prep for Team Universe in July 2013. This is my first national show. I am giving my 110% to this competition. I still have the same fire in my soul as I did with my first competition. I love the structure, workouts, and the discipline required for competing. Every time I do a show I feel as if I learn something new about myself. I have also learned in order for you to succeed, you must step out of your comfort zone and push a little bit harder.

Train Hard and You will be Amazed at Your Results!

XOXO

***

Follow Jennifer’s journey on Facebook and Instagram, and be sure to check out her blog!

Did anyone try last week’s Super Slow technique?

Would/have you ever considered competing?

Marvelous in My Random Monday

March 25, 2013 By Laura

Warning: This post is totally random.

Making it reflective of the thoughts that run through my head.

I’m really loving the idea of focusing on why life is good on my (former) least favorite day of the week. Katie’s Marvelous in My Monday link up is a great reminder to keep the good weekend-vibes up!

There was a lot of awesome this weekend. Most of it is completely unrelated… if you aren’t a fan of unfocused posts this will drive you nuts. #sorryimnotsorry 😉

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At the end of last week I was inspired by a FitFluential twitter chat to make my own standing desk at work. I’ve long been a fan of sitting on a stability ball at work, but I still dislike sitting ALL day. In a big company it’s hard to get approval for a fancy standing desk, so I did a little improv:

Much better use of those Girls Scout cookies, no?

Side note: I made it through cookie season only having eaten 1/2 of a Samoa. I would have eaten a Tagalong, but never did find a box of those lying around. No one wanted to share the best flavor ever?!

Saturday morning called for pancakes. I finally got around to trying out the Strange But Good pancake recipe Alina shared a couple of weeks ago. Her Chocolate Chip Cookie Pancakes were inspired by my Oatmeal Cookie Shake! I loved the creativity. Please overlook my inability to make brown food look appetizing. These were amazing.

(Shameless plug: Go back and check out last Friday’s link up – it was the biggest one yet!!!)

My only modifications were to replace the 2 T of banana with more pumpkin puree and to use carob chips instead of chocolate chips. The nutritional yeast in these (and the shake) may sound strange, but it makes the recipe!

I topped them with sugar-free syrup, but they honestly didn’t need it. Next time I’m eating them plain like a cookie.

After my workout, I did a little shopping. I don’t know what happened, but over the past couple of years I have totally lost interested in clothes shopping. I’d rather buy workout clothes and fun groceries! Saturday’s goal was to buy new clothes for work, but instead I found a jacket and some lip plump.

This jacket was on sale and then an addition 40% off at Banana Republic – $180 jacket for $90. Score.

Photo from bananarepublic.com

And the lip plump… that was an impulse buy at Sephora. It added a little more pout to lips, but it tingled more than anything!

I’m pretty sure I bought this for the name alone.

Saturday night I had a date with my best friend for the first time in MONTHS. I really missed her! We had a fabulous meal at Miller Union. One of my favorite ways to eat is to order a bunch of small plates and a single entrée to share. I have to try everything!

This is round 1 of the small plates. A kale salad with pecans, fennel, and orange and grapefruit segments, massaged with creme fraiche dressing. In the middle is a feta cheese dip with fresh veggies. And wine.

Sunday was going to be a rest day… but I got restless. ~~And I had some wine to sweat out.~~

I popped in my old DVD standby – P90X Plyo. After all that bouncing I had to get a calf shot. My trainer has had me doing weighted calf raises 3x a week to elongate my calves… but I never really believed it was possible. Now I think it actually worked!

I refueling with an old favorite: my Carrot Cake Protein Smoothie. Xanthan Gum is one I’ve used for a long time to thicken smoothies up, but after this Butternut Banana Shake post I took several of your suggestions and bought Guar Gum to use too. What resulted was a creamy concoction so thick I ate it from a bowl with a spoon.

Xanthan was great for getting smoothie thick, but that Guar really amped up the creaminess. Definitely worth a try if you don’t already use it!

After my workout I heard a massive thud. I wasn’t sure what it was, but I live in a city. I have become accustomed to tuning out noise. I’d totally forgotten about it until I left for the farmer’s market. That noise was this happening:

After days of rain storms, this huge old tree split at the base. The marvelous part? That building is abandoned and no one was hurt!

Finally, one of my favorite activities. Kombucha brewing! I love kombucha, but it does get pricey. Months ago I purchased a Brooklyn Kombucha home-brew kit on Open Sky and I brew my own stash every week. It’s unbelievably easy. Click here to head over to Open Sky if you’re interested in starting!

Recycled ACV bottles are perfect to store it in!

This week’s flavors:

Blood orange with cinnamon and ginger
Rosemary with cinnamon and ginger
Chili pepper and ginger

***

One more marvelous: today is leg day with my trainer. #hurtssogood

Does sitting at a desk drive you nuts? How do you stay active at your job?

Do you like kombucha? What flavor would you like to brew?

Strange But Good Gluttony: Irish Car Bomb Cupcakes

March 22, 2013 By Laura

Gluttony is controversial in blog-land.

I’m a firm believer that you should have everything in moderation. ~~Including moderation.~~

When my softball team requested these cupcakes after our game last weekend, I had to oblige. I’d made the ‘cakes for them 3 or 4 years ago, and they’ve been requested every year since.

These are not your ordinary cupcakes. They are called Irish Car Bomb Cupcakes. A reader pointed out the negative connotation of that name… I’m sorry if it offends anyone. These cupcakes are referring to the popular shooter. Many of you may have taken seen the shot in college. You take a 1/2 pint of Guinness and drop a shot of Irish cream and whiskey in it. Then you chug (you have to drink it fast of it will curdle).

It tastes like chocolate milk, or so I’m told. 😉

Turning a shooter into a cupcake may be strange, but it most certainly is good. In fact, I think these cupcakes are better than the shooter. Not better for you – hence the gluttony. But the booze (mostly) cooks out, so at least they won’t give you a hangover. 😉

Oddly, they don’t taste particularly boozy. The cake portion is a chocolate-Guinness combo. The carbonation from the Guinness makes the cake light and fluffy, and amplifies the chocolate taste without adding too much sweetness. The center of the cupcake is scooped out and filled with Irish whiskey ganache. It is also not terribly sweet, and the whiskey only deepens the chocolate taste.

The booziest part is the icing. That Irish cream isn’t cooked out, so you get a little of liqueur taste. However, if you’ve ever had Irish cream you know it’s sweet and creamy, so it works well as an icing component. I whipped this up the same time I made the hazelnut icing for Kat’s cake. I topped it with lucky charms marshmallows (thank you again for that gift, Heather!) to be more “festive.”

The combination makes for a fluffy, moist, decadent cupcake. You will promise yourself you will only take a bite of… then look down and realize it’s GONE. Not to be made every weekend, but once a year I think it’s worth a little gluttonous indulgence.

Irish Car Bomb Cupcakes

For the Cupcakes:

1 C stout (I used Guinness)
1 C (2 sticks) salted butter
3/4 C unsweetened cocoa powder
2 C all-purpose flour
1 3/4 C sugar
1 1/2 tsp baking soda
2 eggs
2/3 C sour cream

For the Ganache:

8 ounces bittersweet chocolate
2/3 C heavy cream
2 T salted butter, room temperature
1 T Irish whiskey (I used Jameson)

For the Frosting:

3 C powdered sugar
1 stick (1/2 C) salted butter, softened
4 T Irish cream (I used Bailey’s)
Food coloring (optional)

To make the Cupcakes:

Preheat oven to 350. Line 24 cupcake cups with liners.

Bring the beer and butter to simmer in medium-sized saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk together flour, sugar, and baking soda in a medium bowl.

In a large bowl and, using electric (or hand) mixer, beat eggs and yogurt. Add the chocolate beer mix to the egg bowl and beat just to combine.

Add flour mixture and slowly beat. Just before it’s completely mixed, use rubber spatula to fold batter until completely combined.

Pour batter into the cupcake liners, ~3/4 full. Bake ~15-17 mins. Allow cupcakes to cool completely.

To make the filling:

Break up the chocolate and place in a glass (heat-proof) bowl.

Place cream in a small bowl and bring to a simmer. Pour the hot cream over the chocolate, allowing it to sit for a minute before stirring until smooth. If your chocolate isn’t melted completely, you can pop it in the microwave in 15-20 second increments until melted.

Lastly, add the softened butter and whiskey. Stir until combined.

To fill the cupcakes:

Let the ganache cool and thicken. If you’re impatient like me you can place it in the fridge to firm up; however, it shouldn’t be hard.

Using a cupcake corer, knife, or an apple corer, remove centers from the cupcakes. Take care to not cut through to the bottom. About 3/4 deep is perfect. (Note: save the centers and mix it with leftover ganache and/or icing to make fudgy cake balls.)

Spoon the ganache into the holes, filling to the top. (This could also be done with a piping bag, but I don’t have one.)

To make the frosting:

Whip the butter at a med-high speed using an electric (or hand) mixer until light and fluffy. Slowly add the powdered sugar – just a few tablespoons at a time.

When the frosting thickens, drizzle in the Irish cream and whip until combined. Add food coloring, if using, until desired color is reached. In the event that the frosting becomes too thin, simply add more powdered sugar until its think enough to spread.

Now that my gluttony is out of the way, what’s strange but good creations have you been concocting? Someone post a healthy recipe to balance me out… 😉

The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above.

***

No need to wait until next St. Paddy’s to make these cupcakes. I’ve done them for birthdays, 4th of July, NYE… Easter… break those Lenten alcohol and sugar bans in style! 😉

Spill it: Have you ever done an Irish Carb Bomb?

What strange but goodness have you been eating this week?

A Death Race and a Birthday

March 21, 2013 By Laura

Oops, I did it again…

You can thank me later for getting that classic song stuck in your head.

Tuesday was leg day. Two days later, walking is a difficult task. 25 barbell squats, 4 sets, increasing weight. Weighted lunges. 25 hack squats, 4 reps, increasing weight (I HATE hacks!). And that was just the first 3 exercises. Oy.

The good news is that my trainer told me he sees huge gains in the last month and my legs are getting bigger!

And my BUTT!!! Woot!

But my pain today doesn’t come close to how Kat must have felt after her Ultramarathon “Death” Race. Only a crazy person celebrates a birthday like this. 😉

Read on for Kat’s fabulous story…

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On March 16, 2013, I ran my second Ultramarathon. It was definitely the biggest physical challenge I have ever undertaken, and I savored almost every minute of it.

Note the caption – SO TRUE!!!!

I woke up at 2:15am and began my journey. I hadn’t slept much the few nights before it, and only about 2-4 hours the night before the race.

I was so nervous I couldn’t sleep!! (Editor’s note: I would have barfed from the nerves.)

Geared up and Ready to Go!!

I stayed at Hiker Hostel on Friday night with my friend Ann. She braved 5:00pm Atlanta traffic headed north to get me up there (you Atlanta folk know that THAT is a sign of true love).

We left the hostel at 2:45 in the morning to head to the start where I checked in, got my map, met some runners, and began my journey.

Saying Goodbye to Ann

At 3:55 the race director, Sean, gave a funny speech that began, “It was the best of times, it was the worst of times…” and you know the rest.

It made all of the runners giggle nervously as we began our journey on the Georgia section of the Appalachian Trail. We started at Vogel State Park.

I ran with several of these people many steps of the way.

Before the 3^rd Mile, I was feeling absolutely fantastic. I was skipping along on the rails, “dancing forward” with a smile on my face. Sometime right around then, I fell HARD, heard my ankle pop, screamed a little. Then, with a little encouragement from a few friendly trail folk, I was up and on my way, hiking with the best of them. Oh yeah, HIKING.

People, this was NOT a running race for the most part. This was a hiking race. It was elevation, elevation, elevation. We climbed about 17 peaks on the Appalachian Trail. I was at Duncan Ridge for Sunrise, after already climbing over 2,300 feet.

Sunrise on Duncan Ridge

I had so much fun in the early parts of the race, making friends, laughing about slipping in mud, and hiking up, up, up. We were all frustrated with the hills, in awe of the views, and even more in awe of our strength as we climbed. (Editor’s note: I am in awe fo YOU!)

I continued to have fun, and I met a guy named Kip, a fire fighter who loves to help people. He was strong, loyal, and kind. He offered to wrap my ankle at the next rest stop. That was before I tripped on a down-hill around mile 16 or so, heading face-forward into the leaves, busting my knee. I finally got up, cursing the leaf-covered ground, then tripped hard and sprained my ankle even worse around mile 19.

The face says it all…carnage and getting wrapped.

I eventually made it to mile 21, convinced I wouldn’t be able to go on. When I got there, I saw the race director, and I became determined to finish. He made this course ridiculously hard for a reason, and I wanted to finish. Another runner wrapped my ankle, and I pressed on. Things got slower after that.

My stick friend

At mile 25, I decided it couldn’t get much worse, so I kept going. At mile 28, I got my ankle re-wrapped and pressed on for the most frustrating part of the run. I found a stick that became my friend as I hiked and hiked and hiked uphill.

I cried, I was frustrated, and I pressed on. I wailed, and I cried when I when saw the clearing that meant the climbing was over. (Editor’s note: I really don’t have anything to say… you are fierce.)

Swinging Bridge

The clearing that made me cry

Eventually I got to mile 44-ish… Winding Stair Gap aid station. I got a big hug from my friend Wilson, and I finally knew it was in my ankle’s best interest to stop. I had hiked and run over 44 miles, climbed over 13,000 feet, for 14.5 hours on a sprained ankle.

I called the friend who was picking me up, and she brought me home, in pink fuzzy slippers, as my ankle swelled. (It’s much better today – good thing I stopped when I did). I feel like it was the most noble DNF (Did Not Finish) ever, and I really gave it my all.

About 2 hours after my race

The 14.5 hours really made me think – WHY am I out here? WHY am I doing this? What is this for? And I think I know.

I think I know why I run, why I stay out in the woods for hours and hours trying to find myself.

Not only does it teach me to keep moving forward, even when things are difficult or painful, but it lets you embrace the moments that suck because they help you to know just how strong you are, and just how strong you can be. I think we all can feel down or defeated from time to time, some more than others. When you find the thing that helps you move on, that works as your therapy and that helps you to believe you’re more than you thought you could be, that just might be your thing.

I think I realized through this race, that whether it’s running, creating art, raising kids, lifting weights, or whatever your thing might be, that you need to do what makes you feel strong and what makes you feel alive. (Editor’s note: So well said – we are so much more than we first imagine.)

No better way to celebrate my 26^th Birthday. (Editor’s note: Such a tender young age. 😉 )

________________________________________________________________________________________

Laura posted about my nighttime potluck gathering yesterday, which I believe brought about 25-30 people together, an eclectic group from all walks of life. 🙂 It was the best birthday I have had in a very long time, and I LOVE my birthday.

Just a few of my amazing friends

I also got to go to a birthday lunch with one of my dearest friends in Atlanta.

We went to the One Eared Stag. I had one of the weirdest and most delicious meals ever. (Editor’s note: Whaaaat?! I want to try this place so bad!)

In the picture:

White Anchovies
Olives
Fried Dates
Mint
Pine Nuts

Such a weird and delicious combo (Editor’s note: Strange but good?). I think the marriage of the nutty white anchovies with the sweetness of the dates made this dish really work. Everything else sort of worked in for a flavor-explosion in my mouth. I also had the carrot soup with fermented garlic and ginger.

All-in-all a great lunch, and I’m really looking forward to going back to try it again!

***

Funny side note: Kat texted me yesterday to ask if I was ok with her sending bloody pics to post. I said bring it. 😉

What challenges make you feel more alive? Stronger? Better?

What strange but good combos have you had recently? Don’t forget to link up tomorrow!

Mexican Spaghetti Squash Pie + WIAW

March 20, 2013 By Laura

People will eat anything.

I know I’m all #strangebutgood, but some take it way to far. To the point of #strangebutnasty.

Pizza seems to be the most common canvas for strangeness. Sometimes it works – I love a runny egg on my socca (it’s also delish on my cauliflower pizza crust).

However, some things just shouldn’t happen. Like insane stuffed crusts. I ran across this article listing the “12 Craziest Things Mankind Has Stuffed Into Pizza Crusts.”

That is a cheese burger crust. A.K.A. Heart attack waiting to happen.

This next one I must admit is creative. But come on. Do you reallllly need buffalo wings in your crust?

Moving on to something less nauseating… it’s another green WIAW! Eating a high protein diet doesn’t mean sacrificing veggies! I have a fruit or veggie with every meal, so I’m especially glad Jenn decided to rock out with her green out this month.

Check out my 7 veggie-laced, protein-filled meals below, and then click here to head over to Jenn @ Peas and Crayons to get to see how everyone else is green-ing up their food this month!

Meal 1:

Predictably, I began my day with a cocktail (apple cider vinegar, water, Glutamine, and Fitmixer Aminos).

This morning I went savory. Remember this Spaghetti Squash Pie? Today I made it Mexican and ate it for breakfast. I prepped the meat and squash the night before, so it was easy to compose and throw in the oven first thing in the morning. #strangebutgood

I LOVE this combo. It’s not so weird to have eggs, cheese, and salsa in the morning… so why not add some ground chicken and squash and call it a pie?

I used salsa in this version and added bulk using black beans. After it cooked, I added fresh avocado to the top – I wouldn’t recommend skipping this step.

Recipe at the bottom.

Meal 2:

Spicy baked chicken had become something of an addiction. I baked this with a TON of Indian spices – ginger, dry mustard, cinnamon, garlic, onion, coriander, cumin, garam masala, turmeric, cayenne, and fenugreek.

Eaten with perfectly ripe mango. Sweet + Spicy = Addiction Strange but good?

Meal 3:

Lunch was a post-leg workout meal. Let’s pretend I was more creative… but no. I brought my old favorite to the gym. Carrot Cake Protein Batter. Made with french vanilla Designer Whey and topped with brown rice crispies. After 100 hack squats, I would have eaten my first. But this probably tasted better. 😉

Meal 4:

The salt-free deli turkey addiction continues. Today I made little cucumber open-face sandwiches and topped them with avocado, red pepper flakes, and freshly ground pepper.

I mayyyyy have also done a little quality control for a cake I was baking. This is my first attempt at gluten-free baking, so it had to be tested. I made a mini confetti cake:

Meal 5:

You guys know my friend Kat who guest posts here every Thursday? It was Kat’s birthday yesterday! She had a potluck dinner at her place, so I enjoyed everyone’s home cooked dishes at dinner. We had kale salad, roasted sweet potatoes, beet and orange salad, nuts, hummus, GF chips, and peanut M&Ms. All the basic food groups. And wine… heart health is important, you know. 😉

Plus cake. Kat is gluten-free and requested a GF confetti cake. I happily obliged and made a cake based on this recipe, plus some boozy hazelnut icing.

The flavor of the cake was awesome; it was just enough vanilla to have a distinct flavor. I was especially happy that it remained moist. However, the texture was a bit gummy. Anyone know how to fix that? Or is that just common in a GF cake?

The icing was a win. Nutty and creamy, it was just the thing against the vanilla cake.

Frangelico (Hazelnut) Frosting

3 C confections sugar
1 stick (1/2 cup) salted butter, room temperature
4 T Frangelico (hazelnut liqueur)

Whip butter with electric (or hand) mixer until light and fluffy (~3-4 mins). Slowly add powdered sugar, a few tablespoons at a time (adding slowly means it’s less grainy and requires less sugar to thicken).

When the frosting looks thick enough to spread, drizzle in the Frangelico and whip it until combined. If this makes frosting too thin, add another tablespoon of powdered sugar.

Meal 6:

Ha! There were no more meals. I ate 5-7 at the party, and enjoyed celebrating with Kat!

How awesome are the photo bombers?!

Kat is guest posting again tomorrow – don’t forget to come back by and wish her a happy belated! Teaser: I think her post is going to be related to the Ultra Marathon she ran last weekend!

Mexican Spaghetti Squash Pie

1 small spaghetti squash, pre-cooked (about 3.5 cups, easy microwave instructions here)
1/2 C egg whites
1/2 C fat-free ricotta cheese
1 tsp dried cilantro
1/2 tsp cumin
1/2 tsp garlic powder
8 oz. ground chicken
1/4 C red onion, chopped
1 jalapeno, seeded and diced
1 clove garlic, minced
1 C salsa
1/2 C black beans

Preheat oven to 350 degrees, and prepare a pie dish.

Stir together the spaghetti squash and egg whites. Pour evenly into the pie dish as the crust (note: this will look too runny, but it isn’t – the egg will solidify in the oven).

Mix together the ricotta cheese, cilantro, cumin, and garlic powder. Arrange evenly over the spaghetti mixture, leaving ~1/4 in space around the edge to preserve the “pie” look.

In a large pan, brown ground chicken with onion, jalapeno and garlic (can also use olive oil). Add salsa and beans, allowing to cook over medium until warmed (~6-7 mins).

Evenly pour the chicken and sauce mixture on top of the ricotta layer in your pie dish.

Bake uncovered for ~45 mins, or until most of the “jiggle” is gone.

***

The protein count for the day: I don’t know… I definitely did well but I wasn’t about to measure everything at a birthday party. Let’s just say my leg day was fueled.

We all like brinner (breakfast for dinner), but do you ever eat dinner for breakfast?

Do you ever make a “tester” when you try new recipes?

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Baked Lamb Meatballs with Cucumber Raita

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Meal 2:

Meal 3:

Meal 4:

Meal 5:

Meal 6:

Meal 7:

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Mexican Spaghetti Squash Pie + WIAW

Meal 1:

Meal 2:

Meal 3:

Meal 4:

Meal 5:

Frangelico (Hazelnut) Frosting

Meal 6:

Mexican Spaghetti Squash Pie

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