Sprint 2 the Table

Appetites and Adventures

Coconut Chocolate Banana Squares

By

Another weekend.  Over too soon.

It was a fun one!  My friend Kat was in town from South Korea.

She moved there a few years ago to teach, which I think is incredibly cool.  It’s good to see old friends so happy and fulfilled.  We used to be concert buddies, so naturally we caught up over a show.

Michelle Malone was playing the Sunday night 99X Unplugged in the Park show.  Unplugged in the Park is a summer-long free music series put on by a local radio station.  They pull in some great musicians at these!

The weekend was also punctuated with…

a baking WIN!!!

 

I’m not gonna lie – my ego needed this one after last week’s baking fail(s).

During my weekend trip to the Farmer’s Market I found coconut flour on the cheap.  $1.36

Normally I hoard the stuff because… well, do you know how much it costs at Whole Foods?  Hint: more than $1.36.

Click here for some of the benefits of coconut flour (and for an awesome coconut chocolate chip cookie recipe).

I was so excited to use it with reckless abandon in Coconut Chocolate Banana Bars!  Low in sugar and high in fiber, these tasty little chocolate bars can be eaten as breakfast OR dessert.

To bake them, I used my square pan, but you could also bake them in cookie-like form on a baking sheet.

The texture coconut flour gives baked goods is so silky it’s downright luxurious.  I also love the notes of sweetness from the banana with the rich cocoa.

Tip: use a good cocoa powder in dishes like this – the difference in taste/quality is worth the splurge!

Recipe at the end!  First a bit ‘o fitness.

Here’s the weekly recap.  I’m happy with last week because I worked out every day!  Usually there’s one day that I simply cannot motivate (unintended “rest” days).

Whatever happened, it worked well because I landed a new PR in Saturday’s hill-filled 5K. 🙂

Workout Recap (8/15-8/21)

  • Monday – Kickboxing
  • Tuesday – 4 mile run, P90X Ab Ripper X, 84 push-ups
  • Wednesday – Biceps/Back, 84 push-ups, 6 Minute Plank Sequence
  • Thursday – 4 mile run, P90X Ab Ripper X, 84 push-ups
  • Friday – Triceps/Chest, Plank Sequence, 84 push-ups
  • Saturday – 5K, + 1 mile run, 84 push-ups 
  • Sunday – 4 mile run x2, 100 push-ups

Coconut Chocolate Banana Squares

by Laura Hall

Prep Time: 15 mins

Cook Time: 10-12 mins

Keywords: bake snack dessert vegetarian low-sodium nut-free low-sugar sugar-free banana coconut flour cocoa greek yogurt healthy cookie

Ingredients (9 squares)

  • 2 ripe bananas, mashed
  • 2 T Greek yogurt
  • 1 tsp vanilla
  • 1 egg
  • 1/4 C unsweetened apple sauce
  • 1/4 C NuNaturals’ More Fiber Stevia Baking Blend
  • 1 C whole wheat pastry flour
  • 1/3 C coconut flour
  • 2 T cocoa powder
  • 1/2 tsp baking soda
  • Pinch of salt

Instructions

Preheat oven to 350 degrees

Place muffin cups in muffin tins

Whisk together NuNaturals, applesauce, and egg until creamy and light yellow

Add mashed bananas, yogurt, and vanilla, and whisk to combine

Add flours, cocoa, baking soda, and salt, and stir until smooth.

Spoon the batter into tins

Bake for 10-12 minutes

Approximate Nutritionals: 108 calories, 1.9g fat, 21.3g carbohydrates, 6.1g fiber, 3.9g sugar, 3.8g protein.

Powered by Recipage

***

I’m already excited to eat one of these for afternoon snack.

How was your weekend?  Anything exciting?

Do you have a favorite flour to use?

Twitter Delivers

By

Yesterday I failed.

 

Twice.  Once I tried to get too creative with baked falafel.  Then I tried to get creative with blueberry muffins.

 

My falafel is in the garbage.  The muffins are edible, but I would never let anyone else eat them.  At least they photographed well decently ok in the right light.

#fail

_____________________________________________________________________________________

I did have a good run – fastest pace ever in a non-race run!  It had been a while since I’d run in my Newtons and I definitely giving them credit.  As advertised, I could feel them propel me forward.  (Previous review here.)

Newton Motion

 

Stats:

  • Distance – 4 miles
  • Time – 31:56
  • Average Pace –  7:56

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In lieu of a recipe (trust me – you don’t want either of the afore mentioned), I want to write about a consumer win.

 

Do you ever wonder if companies are listening to consumers?  Apparently Chipotle is!

 

Thanks to the power of social media, Twitter, and one pro-active consumer, Chipotle will be changing their menus to make consumers aware that their pinto beans are prepared with bacon.

 

Seth Porges, a non-pork eating customer, discovered the beans were made with pork product (bacon) and tweeted his displeasure.

Within 2 hours the CEO of f Chipotle, Steve Ells, called Porges to apologize and rectify the situation.

Source: The Consumerist

 

To read the full story, click here.

Pretty cool, right?

***

I’m constantly impressed with the company responses I receive via Twitter.

Have you ever received a company response via Twitter?

Is anyone unpleasantly surprised about the bacon in those beans?

 

Strawberry Smoky Almond Tart

By

Dessert Noir

Funny how all you guys seemed more interested in hearing about the dessert than the carrot salad. 🙂

Maybe because you were invested in it since I asked for help selecting the dish for Feast Noir???

In the end, I couldn’t choose between the tart and the brownies.  The smoky almond crust spoke to me… but how can you NOT have chocolate for dessert? *insert look of horror*

The tart was awesome!  My crust didn’t hold together as well as I’d have liked (I used 6 T of butter – I adjusted the recipe below to read 8T), but the flavor and creamy filling were right on.

Don’t let the smoked almonds scare you – they weren’t at all overpowering.  I could only find salted, which worked well as long as you use unsalted butter.  The crust perfectly complemented the sweet flavor of the graham crackers and strawberries, as well as the slight tang from the Greek-style yogurt.

For chocolate, I baked Lavender Brownies from The Sweet Life.

They were ok... I loved the lavender flavor, but the texture of the brownie wasn’t my favorite.  I’m more of cakey brownie person and these were closer to the chewy variety.

I’d love to try these again with a few adjustments for texture.

Strawberry Smoky Almond Tart

by Laura Hall

Prep Time: 20 mins

Cook Time: 15 mins

Keywords: bake dessert low-sugar vegetarian low-sodium greek yogurt strawberries almonds cream cheese July 4th tart spring summer

Ingredients (8-10 slices)

  • 1.5 C graham crackers (1 package)
  • 1/2 C smoked almonds
  • 2 T palm sugar (you can use regular)
  • 8 T unsalted butter, melted
  • 8 oz cream cheese, softened (1/3 less fat works)
  • 1/4 C Greek yogurt + 2T (I used Atlanta Farm Fresh 2% Greek-style yogurt)
  • 1 T agave syrup
  • 1 egg
  • ~1.5 C strawberries (enough to cover top of tart), cut into thin slices

Instructions

Preheat the oven to 350°.

In a food processor, combine graham crackers with the almonds and sugar. Mix until finely ground.

Add the melted butter and pulse until the crumbs are evenly moistened.

Press the crumbs into the bottom and 1/2 in up the side of a 9-inch springform pan. Bake for 10 mins, until the crust is set.

Meanwhile, wipe out the food processor bowl. Add the cream cheese, sour cream, egg and agave. Process until smooth.

Pour the custard into the crust and bake for 15 mins, until set. Let the tart cool slightly and transfer to the freezer to chill. (Note: you can make ahead and store in the freezer for at least a couple of days.)

Spread the remaining 2 T of yogurt across the top of the tart. This will help to anchor the strawberry slices. Arrange the strawberries in a circular fashion over the custard.

Remove the ring, cut the tart into wedges, and serve.

Powered by Recipage

***

 Ah, how I love dessert.

What is the best dessert you have made lately?

Do you try to “healthify” all desserts, or do you let treats remain full-fledged treats?

 

Biscoff Cookie Dough Balls

By

Let’s talk about balls.

 

Hee hee… yes, I’m 10 years old…

Delta is my home-away-from-home this week.  Lots of work travel.  It’s only appropriate that I highlight my favorite Delta snack – Biscoff.

biscoff

 

Ever since Miss Smart benevolently bequeathed unto me a scrumptious jar of my very own Biscoff spread, I’ve been fantasizing innovating new and decedent different ways to use it.

I’m officially on the sauce.  Soft serve sauce, that is. 🙂

 

Enter: Biscoff Cookie Dough Balls.

I’ve got a lovely bunch of coconut balls… here they are standing in a row…

 

No joke – these really are like eating a big, satisfying bite of Biscoff cookie dough.

This edible cookie dough is a bite-sized ball of brown-sugar and coconutty deliciousness.  At less than 60 calories, 2.5g of sugar, and 1 gram of protein, they aren’t that bad for you!  I’m not claiming Biscoff to be a health food, but the other ingredients are. 🙂

 

A couple of these balls make a great pre-workout snack – easy to grab and go with a teensy sugar boost to pick you up.  They even have a whole gram of protein each!

 

These may be the best balls yet.  And I really, really loved S’more Balls.

______________________________________________________________________________________

Don’t worry, you’re getting the recipe…. AFTER you tell me if you’ve been doing push-ups!

I’m really proud of myself – I did them all but one day this week.  The day I skipped was one where I did the P90X Tricep workout, which is push-up-heavy.

 

I also tried out a new-ish ab exercise.  Hayley @ Oat Couture posted 4 and 6-minute versions of a plank sequence she does.  It reminded me that I’ve been slacking in the planking (click here for my plank advice).  It really is the single best thing you can do (aside from cardio) to improve your abs.  Click the links below to see Hayley’s plank progression with her demo pics (she has perfect form!).

 

Workout Recap (8/1-8/7)

 

The running was a bit lacking this week because I was SO SORE from the P90X leg workout that I was struggling to do much (that’s what I get for slacking on legs).

However, I did bang out 9 miles on Sunday (in 1:12:14!!!) AND I committed to running Atlanta’s Thanksgiving Half Marathon with some friends. I can’t wait!

_____________________________________________________________________________________

 

Biscoff Cookie Dough Balls

  • 1/2 C Biscoff spread
  • 1/4 C applesauce
  • 1/2 tsp vanilla
  • 3 T coconut flour
  • 3 T white whole wheat flour
  • 1/2 C rolled oats
  • 2 T unsweetened shredded coconut (optional)

 

In a large bowl using an electric mixer, combine wet ingredients until smooth.

Slowly mix in flours, followed by the oats. Lastly, mix in shredded coconut.  

Scoop ~2 tsp of dough onto parchment-lined tray and roll to form balls. Freeze or refrigerate until dough firm.

Enjoy!

Makes ~20 balls

Notes: If you don’t have access to Biscoff spread, substitute your favorite nut butter.  If you do that be sure to taste as you go – you may need to add maple syrup or other sweetener.  You may also sub in other flours – or use all coconut for gluten-free dough!

Approximate Nutritionals: 58 calories, 2.9 g fat, 6.8g carbs, 0.9g fiber, 2.5g sugar, 1g protein

***

Thank you for your input on the dessert for Feast Noir!  I think I’m going with the Peach Tart… but those brownies will happen SOON too!

What are your favorite balls?  (Keep it clean!)

Have you been doing push-ups?!

 

Dessert Dilemma

By

Feast Noir.

 

It’s being held at an undisclosed location in Atlanta on August 14th.  They’ve held similar events in Paris so it must be cool.

Video of ‘Dinner en Blanc’ in Paris: http://www.youtube.com/watch?v​=CtZtVxho1Zk&feature=fvst

 

The premise is that 1,000 people come together to dine.  One person volunteers as the “head” of their table and organizes the others.  This means figuring out every aspect of who brings what – from the table to the silverware to the dishes.

 

Of couse I volunteered dessert. 🙂

I know I want to pair it with a Spanish sherry, and that almond pairs exceptionally well with sherry.  I also know I want to try a “next time I need something impressive to share” recipe I’ve saved (please tell me other people do this too… I have 132 saved on Delicious – and that’s just desserts).  That’s as far as I’ve gotten.

 

Now I need your help.  I’ve narrowed it down to 4 recipes.  Which one would you bring?   Or would you bring something entirely different?

 

In the running so far are my (TBD) versions of the following:

 

Sweet Cherry-Brown Butter Bars

Source: The Baker Chick


Raspberry Lemon Amaretti Cake

Source: What's For Lunch, Honey?


Creamy Peach Tart with Smokey Almond Crust

(note: this would become probably a cherry tart)

Source: Food & Wine


Chocolate Lavender Brownies with Lavender Ganache

(I realize this has nothing to do with almonds but don’t they sound fantastic?!)

Source: Sweet Life

***

Maybe I should test all 4… this is my kind of dilemma! 🙂

Have you ever heard of an event like this before?

What would you bring to share at Feast Noir?

 

Better-Than-S’mores Brownies

By

It’s Weekend Recap Monday!

Saturday I got to see the now 1 week old Jackson – how cute is he?!

That’s my massive-looking finger he’s holding!

Mommy, Daddy and baby are all doing well.  They are all so cute together – I can’t believe the girl I used to run around the softball field with now has a baby.  Totally surreal.  

Of course, I couldn’t drop by empty-handed.

I brought the new parents some of the treats I made to take to a friend’s beach volleyball party.

These baller-friends built a sand volleyball court right in their own backyard.  It stays there year-round.  Coolest.  Idea. Ever.

We braved the heat and played for hours.  I was impressed at the skill level of my friends!  After a few rounds (and a minor injury), I decided to play it safe and spectate.

My thumb is a hard-core shade of purple today.

Volleyball = not one of my many skills

The Chipotle Corn Hummus made an appearance at the party.  

Heat + charred, sweet corn + hummus = Mmmmm.

Oh… did you want to know about that treat?

I put the Edge Brownie Pan mom gave me a few years ago to a whole new use.

S’more Brownies.  Complete with graham cracker crust and toasted marshmallows.

If you have been reading my blog for a while, you know I like to sneak “secret” ingredients into foods.  (I swear by these brownies).

Betcha can’t guess the secret in S’more Brownies…

I used brownie mix.  Don’t judge me.

Rather than adding the called-for water and oil, I added a can of Diet Coke.  You can stop there, but I added an egg to achieve a fudge-ier brownie that would be a bit more reminiscent of melted s’more chocolate.

The chocolate chips in the batter give it added texture and make this even more sinful fantastic.

This may be one of the best desserts I’ve ever made.  (And I make a lot of desserts.)  They’re your childhood s’mores on crack made better.

I can never make these again.  

For at least a week.

S'mores Brownies

S’mores Brownies

Crust:

  • 1.5 C crushed graham crackers
  • 1/4 C + 2 T Earth Balance (or butter)

Brownie:

  • 1 box brownie mix
  • 1 egg
  • 1 Diet Coke
  • 1/4 C chocolate chips (mine came in the brownie mix)
  • Marshmallows

Preheat oven to 350 and grease brownie pan (I used the edge brownie pan).

Mix together melted Earth Balance (or butter) with crushed graham crackers.  Press on to bottom of brownie pan.  Bake for 8-10 mins.

*Here’s where I stopped and froze mine overnight.  #1 I didn’t have time to make it all at one and #2 sometimes freezing a crumb-y crust help it to crisp up/not be too greasy.*

Mix together brownie batter (except marshmallows).  Add the soda in fourths to be sure batter doesn’t get too runny.

Pour batter into the brownie pan on top of the crust.

Bake at 325 for 35-40 mins, until batter is set.

Set over to broil and top the brownie with just enough of the marshmallows to cover (they will expand as they warm).  Place in oven for 30-45 secs, until marshmallows are browned.  Watch them closely!!!

Let cool COMPLETELY before cutting.

***

I love how desserts can be re-thought and made even better than the original.

What is your favorite dessert re-make?

Do you re-create them on your own or try them in restaurants more often?

Friday Download

By

Just when I thought it would never get here…

TGIF!!!

 

I’m exhausted from this week.  Tonight I’m unwinding with an Italian wine tasting and dinner with some good friends, new and old.  6p can’t arrive soon enough!

Ah, Napa... how I miss you.

 

Wine-ing Winding down for the week, I decided to do a little “getting to know you” post.  I loved this quiz Jess @ Healthy Exposures did… I’m copying her. 🙂

 

How do you like your eggs? 

Any way but hard boiled!  Qu-egg-sadilla–style is a rare repeat dish (translation: favorite).

 

How do you take your coffee/tea? 

Black.  Like my soul. 

 

Source: Post Collegiate Cats

 

Favorite breakfast food? 

This is the hardest decision I’ve had to make all day.  It’s like picking a favorite child!

Peach Cobbler Chia Pudding

or

Zucchini Oatmeal

 

 

Peanut butter: Smooth or crunchy? 

Typically I choose crunchy.  TJ’s Roasted Valencia, so be specific.

 

If it’s homemade, it’s got to be smooth (mainly because I’m not skilled enough to make it crunchy).

I AM skilled at making it spiced though – Spiced Almond Butter.

 

What kind of dressing on your salad? 

Oddly, I’m not a big dressing person.  I usually go for the salsa or hummus.

More recently I’ve been diggin’ the Bragg’s Liquid Amino spray bottle.

 

 

Coke or Pepsi? 

I don’t drink soda unless I’m on an airplane and really feeling run down.  At that point I will only drink Coke (Atlanta, represent!) and I need a side of peanuts.

 

While scouring the ‘net for a pic of Coca-Cola and peanuts posing together, I learned that some people actually put the peanuts in the coke.

Source: Biscuits and Such

Have you ever heard of/done this?!

 

You’re feeling lazy, what do you make? 

4 words: Whole Foods hot bar.

 

You’re feeling really lazy. What kind of pizza do you order?

*GASP*

Pizza isn’t something to be lazy about!  It must be the good, authentic Italian variety.  If I’m feeling lazy I get it to go (they don’t deliver) from Antico Pizza.

It is best eaten fresh there with a 40.

 

 

You feel like cooking. What do you make? 

Please visit: Sprint 2 the Table for more on my love affair with food/baking/all things culinary this topic. 🙂

 

 

Do any foods bring back good memories?

Some say smell brings you back.  I say food does.  One of my earliest memories is rolling out pie crust with my grandmother.

I also have many a fond memory of making peanut butter cookies and brownies with my mom and wrestling my sisters for the honor of getting to lick the bowl.

It’s serious business for my sisters and me.

Do any foods bring back bad memories?

Gin.  Does that count as food?  *gag*

 

 

Is there a food you refuse to eat?

I’ll try almost anything once… but I did draw the line a couple weeks ago at Escorpian.

 

What was your favorite food as a child? 

Grilled PB&J.  With Cheetos and chocolate milk.  Total comfort food.

The PB gets all melty and the bread is so yummy-crunchy in contrast.  Saltiness from the butter.  Sweet from the jelly.

Source: Funny Spoon

 

Grilled PB&J

  • JIFF creamy PB
  • Grandmother’s homemade muscadine jelly
  • 2 slices of trashy white bread
  • Land ‘O Lakes butter (salted)

 

Make sandwich.  Don’t skimp of the PB.  Butter each side of the bread.  Toast in pan until golden brown on each side.  Inhale.

 

 

Is there a food that you hated as a child but now like? 

Picky doesn’t even begin to describe me as a child.  Nothing green touched my mouth (unless it was covered and smothered in ranch).  I didn’t like cheese.  Or eggs.  Absolutely no cooked veggies.  No water.

If it had any nutritional value (except peanut butter), I wasn’t going near it.  My poor mother.

Now I won’t drink a smoothie WITHOUT adding spinach or kale.  Proof that there’s hope for anyone!

 

Favorite junk food? 

Waffle House.  Double your hash browns for 30 cents more.

Source: Late Night Debates

 

 

Do you have any weird food habits? 

See above comment about spinach in smoothies.  Also see breakfast question for zucchini oatmeal.  Or above answer revealing an odd penchant for WaHo.

 

 

Favorite dessert? 

Anything involving chocolate and peanut butter.  Together. In cake-like harmony.

*cue the music*

Source: Blisstree

 

***

Do I talk about peanut butter too much? 🙂

You can play too!  Is there a food you refuse to eat?

Does food bring back any memories for you?

 

My Birthday Banana Bars

By

Today I am 28.

 

Just 2 years away from the dreaded age of 30.  Surprisingly, I don’t really care about turning 30.  In fact, I am looking forward to it.

It seems like a solid age.  One where you’re more established in your career and people take you seriously.   This should be fun to look back at in 2 years… 🙂

 

But I digress (progress?).  Today I am only 28.

 

I was going to pontificate on 28 things I’ve learned or do some equally inspiring; however, I was up most the night working.  

Kidding, kidding... I still love my job. Now pass the caffeine.

(Lesson learned #1: the “real” world doesn’t care that it’s your birthday – you still have to get yer shizz done.)

 

Instead, I’ll share with you a special delivery I got last night right when I was about to have a nervous breakdown around 11pm:

Sea salt and olive oil on the side

 

This is my favorite cake.  Sweet, salty, fudgy deliciousness.  Midnight snack worthy, fo’ sho’.

 

Part 2 of the delivery is the book you see in the background – Vino Italiano.  I cannot WAIT to devour this one.

Did I mention I’m going to a wine/food trip to Italy this fall?!  More on that later. 🙂

 

So what if I spent the beginning of my 28th year up all night working?  

 

This year the July 15th is under a Capricorn full moon (insert Twilight Zone music here) and that apparently means abundance, career, and money.  I can get on board with that.

 

Tomorrow my awesome mom throwing me a birthday party at her house.  Think: pool, corn hole, grilling Big Green Egg-style, and mas cerveza y vino and 30+ friends.  There may not be any photo evidence.

_________________________________________________________________________________

 

On top of all that, I invented my new favorite granola bar (which I’m munching on as I write – ‘scuse the crumbs).

 

It’s bananas.  Nutty.  No sugar added.  Crunchy and almost raw.  (Almost = “dehydrated” in the oven at 170 degrees.)

 

Try it out with your favorite nuts and seeds.  I used Brazil nuts, sunflower seeds, and cashews.

 

For a little bit of added sweetness, I used NuNatural Pure Liquid Vanilla Stevia (yes, they sent me samples… no, I wouldn’t lie to you).

I love how the vanilla scent it added went with the banana flavor!  (B-A-N-A-N-A-S!  I was trying realllly hard not to do that – blame Gwen Stephani.)

Vegan and gluten-free, ya’ll.

______________________________________________________________________

 

Banana Nut Bars

  • 1 ripe banana
  • 25 drops NuNaturals Pure Liquid Vanilla Stevia
  • 1 T nut butter (I used PB)
  • 1/2 tsp cinnamon
  • 2T chia seeds
  • 1/4 C sunflower seeds
  • 1/4 C cashews
  • 10 Brazil nuts 

 

Preheat oven to 170 degrees.  

Place first 4 ingredients in blender and blend until smooth.  Add seeds and nuts, pulsing until seeds are beginning to break up and incorporate into the banana paste.  

Spread batter onto parchment-lined baking sheet to desired thickness (mine was about 1/4 inch thick).  

Place in oven for 6-8 hours, flipping 2-3 times after first 3-4 hours.  Turn oven off and allow to continue drying out overnight (~7 hours).  

Break into pieces/bars and enjoy!

***


EXCEPT I will post the winner of the awesome earbud giveaway!  If you’re a runner/walker, you should especially check these out – they won’t wiggle out and the music quality rocks.  

You have until midnight tonight to enter – good luck!!!

What’s your favorite way to celebrate your birthday?

Are you a big party-type of person or an intimate dinner?  Somewhere in between?

 

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