Facing Fears and Microwave Huevos Rancheros

May 2, 2013 By Laura

2. More. Days.

I am one workout, a car ride and a spray tan away from the stage.

I’m convinced that part of the last week’s misery prep is to make you so tired and sick of prep is to make you so uncomfortable that nerves are the least of your worries.

Yesterday I ran sprints, worked, did shoulder and glutes, practiced posing, and ate a lot of asparagus. Today I need to run sprints, work, work my chest and bis, practice posing, go to the chiro, get a mani/pedi, and eat still more asparagus.

And I can’t forget to pack my post-competition treats:

Barney Butter, Bacon-Caramel Chocolate, and thick Fig Balsamic. The balsamic won’t come with me, but I’ll be enjoying that when I get home. It will NOT be used on asparagus.

I would also like to eat the recipe Kat is sharing today. So without further delay, I will let her take it over… with another how-did-she-read-my-mind post.

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Facing Fears and Microwave Huevos Rancheros

My theme this week will hopefully resonate with many of you. I feel like we come across people and situations on a daily basis that would be easier to avoid and run from than to face head on.

Lately, I find the people I admire the most are people who live authentically – the people who are not afraid to be themselves, and do or say whatever comes to mind when it comes to mind. The people who speak their mind, regardless of what others might think. the people who take risks even when they doubt themselves. This fear takes away the “Happy.”

All doubt, shame, and other negative emotions stem from fear of some kind – maybe a fear of failure or judgment. Take a second to think about what your fears are, and what you might be able to do to face them. Live fearlessly! (This is one of the reasons I seriously admire Laura – I’m sure she is afraid when she gets on stage to pose but she’s about to do it… she’s fierce and fearless. I’m not even sure that is a fear I could face. She is a badass.) (Editor’s note: YOU are a bad ass. But thank you.)

Tying into running!

I recently read The Summit Seeker, by Vanessa Runs. While her fears and struggles are absolutely different from my own, she is true to herself and faces her fears on a regular basis.

She quit her job and sold all of her belongings and got in an RV with her boyfriend to run. Yes, just to run Ultras and run wherever they wish. She does not take more than she needs, she gives back, she explores, and she lives authentically and fearlessly. I love her.

I also have friends who are inspiring me to be more fearless (Editor’s Note: I think this is so important in life – it’s why I try to surround myself with friend’s like Kat). Fear comes in all forms so being fearless comes in all forms. Without going into further detail, I want to thank my friends Martha and Krista for inspiring me to be more fearless. The two of them are incredibly true to themselves and help me on my journey in life, and in running.

Spending time with them running or at a concert or just at dinner, I feel connected and true to myself. Martha has taught me more about loyalty than any friend I have to date, which helps me to feel secure in my friendship with her.

Facing fears alone is possible, but with friends on your side, everything is a bit more rose-colored and you get some different perspectives. I hope everyone is as lucky as I am.

Fearless friends at the impromptu Jimmy Buffet Concert AND got free tix

Lately, my main fear has been injuries. RUNNING injuries. Many of you are familiar with this running stigma and have dealt with it, maybe over and over. I have finally discovered the root of one of my running injuries, and am able to manage it. It is helping me to run stronger and more fearlessly. When I run fearless, I live life the same way. Try it!

So, my injury! In case you were curious. I was having some foot issues. Yes, just inflammation that would come and go and I could NOT pin point where it came from. It turns out that the IT Band Syndrome many of us have can lead to tightness in the calf. That leads to problems with the Peroneous longus (see image) and brevis tendons, which in turn cause that inflammation in the foot I just told you about. It’s crazy HOW connected the body is. (Editor’s Note: training has taught me this BIG time!)

Solution? My chiropractor, Nate, is a god and he really helps me out with this. (Please check him out if you are in the Atlanta area). But other than that, I ice the foot and roll the IT band once a day. The pain is gone and I am back to fearlessness! I love finding solutions to problems that are so hard to overcome!

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And, thinking about solutions, how about breakfast or midnight snack solutions that we want to take us only 3 minutes to prep, start to finish!?!?

Huevos Rancheros with a perfect runny egg! (Editor’s Note: I cannot WAIT to have a runny egg… maybe that’s where some of my balsamic will go!) Topped with salsa of your choice! Not only is the egg perfect and running, but the tortillas are also perfectly cooked.

Feel free to add avocados and other seasonings! This is just a basic needs recipe that allows for flexibility.

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Microwave Huevos Rancheros (minus the beans)

2 corn tortillas
1 organic, cage free egg
¼ avocado, sliced
2 T salsa
1 oz gouda (or cheddar cheese), cut into small pieces
Sprinkle of salt

Place one corn tortilla and in a small, microwave-safe bowl (about the size of the tortilla).

Crack the eggs directly into it, so the tortilla cradles it. Next, take your cheese and put it directly on top of the raw egg, and the avocado directly on the cheese.

Lastly, place the other corn tortilla on top and microwave for 1.5-1.75 minutes.

Enjoy!

***

I already requested Waffle House Sunday morning. Chocolate chip waffle topped with a runny egg. Don’t judge. #strangebutgood

What running injuries are you afraid of? What other injuries? (Editor’s Note: Falling off my plastic heels on stage)

What fears are you facing? And how is that going? (See above comment)

Eating for Abs + WIAW

May 1, 2013 By Laura

This is the point where food gets really fun.

And by “fun” I mean weird.

I’m 3 days out from my figure competition. The asparagus started, (click here for the reason behind that), but I have a bit more variety this time. Broccoli and green beans have never seemed so exciting!

People comment a lot about my diet. They are surprised that I’m still eating carbs, that I waited so long to cut hard. What you have to remember, my little snowflakes, is that every body is different. I didn’t start out with a lot of body fat, so my cutting is different. If I did eat like this for weeks on end… I’d be tired and skinny!

There’s not one right or wrong way to do it. (Ok, there is a wrong way… people go nuts but you know what I mean.)

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My WIAW meals were strange… but (mostly) good. After yesterday’s ab post, I got a few questions about what exactly I’ve been eating. Here it is! Eating for Abs: 101.

Note: I was still eating Greek yogurt up until Sunday. Water depletion hasn’t started as of this post (that beings today – the real Wednesday). Sodium is super-low.

Check out my 7 low-fat, low-sodium, protein-laced meals below, and then click here to head over to Jenn @ Peas and Crayons to get to see how more normal people are eating!

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Meal 1:

My day still begins with my morning cocktail (apple cider vinegar, water, Glutamine, and Fitmixer Aminos). This morning I drank half, ran my sprints, and then drank the second half. If I had a full glass before running I’d cramp up!

Then breakfast. If you follow me on Instagram, you know I found some a curious new coffee flavor this weekend at TJ Maxx:

Which lead to one awesome #strangebutgood creation! Chocolate-Peanut Butter Coffee Oats with an Elvis twist – I added banana extract and Smoked TVP Bacon Bits. The King would have been proud.

I took the Southern further with chicken. Cinnamon-Flax Baked Chicken and oats is really just a healthier version of the classic chicken and waffles. Sort of.

Anyway, this sweet and smokey banana creation was legit good. (The chicken is certainly optional.) Topped with mashed strawberry “jam.”

Peanut Butter-Banana (Elvis) Mocha Oatmeal

1/4 C oatmeal
1/4 C water
1/4 C coffee
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp baking powder
1/4 tsp banana extract
1/4 tsp butter extract
5-6 drops liquid stevia
Strawberries
Smoked TVP Bacon Bits
Cinnamon-Flax Baked Chicken (optional)

Bring oats, coffee, and water to a boil. Cook until liquid is mostly absorbed. Add in spices, powder, extract, and sweetener (can adding additional water/coffee if needed).

Allow to simmer until water is absorbed and your oats reach your desired level of thickness.

Place in a bowl and top was desired. I used my bacon bits, mashed strawberries (warmed in microwave), and chicken. Mmmmm… protein. 😉

Meal 2:

Turkey. It’s not just for dinner. This breakfast-y version will be this Friday’s #strangebutgood! Eaten with strawberries and a sprinkle of smoked paprika (I’m obsessed)

Meal 3:

Lunch was pretty normal… or so I thought. My coworkers seems to think my colorful plate was strange. Either way, it was good! Swordfish (a.k.a. the “steak of the sea”) with broccoli, red pepper, and the dreaded asparagus.

The eggplant chips may be a little weird. I used this method, but made them dessert by seasoning with stevia and cinnamon. They are better when I crisp them back up in the oven, but the microwave was my only option at work.

Meal 4:

Rainbow Trout, baked with dill, lemon juice, and red onion. With a crunchy side of sugar peas and broccoli. I really like trout, but their teeny little bones are annoying.

Of course I had a little dessert. Gum. I bought this because it was on sale – I love the Apple Pie flavor, but Sorbet never appealed to me. I was pleasantly surprised! The flavor seemed to have lasted a little longer.

Meal 5:

This meal was scarfed down at the gym after working out back and triceps and an hour of posing. Swordfish with chopped broccoli and red pepper. I would have eaten my hand, but this was decidedly better.

“Dessert” was my carb – sweet potato cubes sprinkled with cinnamon and cocoa.

Meal 6:

I was desperate for dessert. So I made cinnamon and ginger roasted asparagus. And chicken. It was strange… not so sure it was good. 4 more days.

Not one of my proudest moments.

Meal 7:

After that last meal, I’d had enough. Bed time.

***

Protein count for the day: 145.9g; Sodium: 457.4mg

Is there a food you burnt yourself out eating too much of?

What would be the first thing you’d at post-competition? I’m still deciding…

Griddled Chicken & Grapefruit Pizza

April 19, 2013 By Laura

This will be shocking: the recipe was inspired by a recent meal at an Indian restaurant.

One day I’ll get over this Indian obsession.

In my defense, this #strangebutgood creation doesn’t actually involve Indian flavors (for a change). Unless you count cinnamon and ginger, but I put those on basically everything. Several weeks ago I enjoyed a meal at a new Indian restaurant, Chai Pani. New to Atlanta, I should say. They have a location in Asheville, NC. It’s an Indian street food concept, but it actually is a sit-down restaurant. And it’s good!

The inspiration for my pizza creation came from the Tandoori Fish Wrap I ordered. It consisted of “Tilapia seared with tandoori spices in a griddled wrap (brushed w/ egg) with onions, cilantro, rice, roasted lentils & chutneys.”

Tandoori Fish Wrap at Chai Pani

My non-Indian pizza version was a simple baked chicken breast. The sweet and tangy grapefruit against the plain chicken was refreshing.

The bit of basil on top was a nice green addition, both in terms of taste and looks. Of course I topped it with a little more cinnamon. The warm spice always reminds me of dessert!

This could so easily be made vegetarian with tofu. I absolutely love the way it puffs up when it bakes… that will for sure be my next version! I think you could even use a flax egg in place of my “real” egg whites for a vegan version. Someone let me know if that works.

Griddled bread. Coolest idea ever. It’s like French toast from the ‘hood. (Get it? Wrap? Rap? Blessed are those who amuse themselves…) See the crispy, egg-y goodness peeling back from the tortilla? That’s #strangebutgood heaven, friends.

Griddled Chicken & Grapefruit Pizza

2 T egg whites
1 tsp flax seed
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1 corn tortilla
1/2 grapefruit, sectioned
2 oz chicken, cubed
Basil

In a small bowl, combine egg whites, flax, and spices.

Place tortilla in a small pan over medium-high heat. Pour egg mixture on top.

Cook 1-2 mins, until egg starts to firm. Flip the tortilla, cooking 1-2 mins more.

Remove from heat and place on a baking sheet or pizza stone (or keep on pan if oven-proof). Top with grapefruit sections, chicken, and basil. Sprinkle with additional cinnamon, if desired.

Place in oven under broil for 15 mins, until slightly browned. Watch closely so as not to burn.

Remove from oven, plate, and enjoy!

Who else has enjoyed making co-workers, friends, or family (or the occasional restaurant worker) 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.

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

***

I’m headed back home today. I packed all that food, but now I have NO idea what I’ll eat until I get to the grocery store Saturday afternoon! Whoops!

Have you ever had a griddled wrap?

What’s been #strangebutgood in your life lately?

Strange But Good: Indian Spiced Bison Burgers

April 12, 2013 By Laura

My sister is vacationing in India.

She won’t let any of us forget it. I’m not jealous. I don’t need a vaca…

I would say I made the burgers I’m sharing today in her honor… but really I was inspired after seeing Madelyn’s recipe. Before I start, a note: I realize this is a meat-centric post and many of you don’t eat meat… these flavors/ideas would also work well with tempeh, lentils, beans, or soy meat crumbles.

The burgers themselves aren’t so strange (other than the fact that I’m confident there are no bison in India), but I think what I did with them might qualify. I wanted pizza. Bison is sort of like sausage. Bison for breakfast… why not? Sometimes I feel like this in the morning:

He doesn’t look so nice, but I wanted a hit of sweetness (read: fruit) with this creation. I decided mango was a perfectly acceptable topping. It works really well with Indian spices and provided a little cooling effect against all the extra red pepper flakes I added.

A corn tortilla made for a delicious, crispy crust. And it’s fast – there is no way I’m making dough before noon!

Mango Bison Breakfast Pizza

1 corn tortilla
Tomato sauce*
Bison burger
Spinach, steamed
Cherry tomatoes
Mango
Basil

Spread the sauce across your tortilla and add toppings. Place under broil for 5-7 mins, watching closely.

Remove and enjoy!

*The sauce might be the strangest part to some of you. I mixed fire-roasted tomatoes with nutritional yeast, red pepper flakes, garlic powder, and cinnamon. Yes cinnamon. It’s awesome with tomatoes.

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Or how about crumbling a perfectly good, already cooked bison burger and using it to stuff a kabocha squash? With coconut milk. And curry leaves.

Curry leaves do not taste like curry powder. They are actually a little bitter and have a hint of lime to them. More on that when I post the curry recipe I promised on Instagram Tuesday. 😉

I roasted half a kabocha while I prepped my green stuffings. This was an important ~~distraction~~ step for me because I am normally way to impatient to wait for a squash to roast.

I had to add the coconut and some Indian spices to go with the burger. So glad I did because this won the prize for meal of the week!

Indian Bison Stuffed Squash

1/2 kabocha squash
1/4 in pieces fresh ginger, chopped
1 garlic clove, minced
1 green onion, chopped
1 C broccolini
3 Brussels sprouts
1/2 carrot
8 curry leaves (optional)
1 T coconut milk
2 tsp apple cider vinegar
1/4 tsp garam masala
Red pepper flakes and pepper, to taste
1 bison burger (recipe below)

Place the kabocha in the oven to roast at 400 degrees for about 20 mins, or until tender.

Meanwhile, saute the veggies, adding the coconut milk, ACV, and spices at the end to preserve the moisture.

Crumble the burger and toss with the veggies. Remove squash from over and stuff with your mixture.

Place the stuffed squash back in the over to bake for 10 mins.

Devour.

At the end of the day… I wonder to myself why I make burgers if I’m just going to crumble them. It is a little strange. Then I remember and important lesson: don’t question a good thing.

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Indian Spiced Bison Burgers

1/2 lb ground bison (or sub in your protein of choice)
2 T cilantro, minced
2 cloves garlic, minced
1/2 tsp curry powder
1/2 tsp smoked paprika
1/2 tsp black pepper
1/4 tsp turmeric
1/4 tsp onion powder
1/4 tsp dry mustard

Mix everything together and divide into patties.

Cook in a pan over medium heat for 3-4 mins on each side, or until desired temperature is reached.

Allow to cool slightly so the juices soak in before you dig in.

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Who else has enjoyed making co-workers, friend, 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.

***

I got lazy this week and took all my pics with my iPhone. #sorryimnotsorry

Have you ever eaten bison? Do you like it or ground beef better?

Do you prefer using a smart phone or a "real" camera?

Healthy PB&J French Toast

April 11, 2013 By Laura

PB&J isn’t just for kids.

Confession: I ate that or a bologna sandwich for lunch every single day from K-5th grade.

To this day PB&J is one of my favorite sandwiches. One might even say It’s my jam. I pass on bologna though.

My mom used to make grilled PB&J. She buttered the bread, and the peanut butter would get all runny and hot… it was pure awesomeness. Something about a mamma-made sandwich just taste better, right?

Mom also used to make this incredible french toast on homemade sourdough bread. She’d make it in the morning and bring it up to my bathroom as I was getting ready for school (yes, I realize how ~~spoiled~~ lucky I was!). ~~I’ll never know how i wasn’t obese.~~

This recipe combines two of my favorite things, transforming a couple of less-than-healthy childhood treats a guilt-free breakfast.

Lightening up this combo-treat doesn’t mean it’s less delicious. The PB&J part takes a little creativity, but it can be done! I replaced jam with a homemade version by mashing and then heating fresh raspberries. The peanut butter is a low-fat, high-protein peanut flour creation, and – even better – the bread is high protein too!

The French toast part was easier to lighten up – all you really need to make it are egg whites. You could eat it open-faced with the PB&J as your only topping. Or you could go all the way and add syrup. For me, French toast requires (sugar-free) syrup. Go big or go home.

Note: I realize a lot of sugar-free syrups have scary stuff in them. I recommend trying to find one sweetened with Stevia or Xylitol (check your health food store!) if sugar-free is important to you.

This may look like a lot of ingredients, but it comes together quickly. I get my toast ready and place it in the pan to cook while I mix up the PB&J. I had this done in 10 mins, max.

If you haven’t tried peanut flour yet… I cannot recommend it enough. Peanut flour is simply defatted peanuts in powder-form. Super high in protein and they don’t add the sugar and sodium that PB2 has. It can be ordered online through iHerb.com. Use discount code USO924 for up to $10.00 off any order!

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PB&J French Toast

For the Toast:

1 large or 2 small slices of bread
1/4 C egg whites
1/8 C water
1/2 tsp cinnamon
1/2 tsp vanilla extract
1/4 tsp butter extract
5-6 drops liquid Stevia (or other sweetener)

For the Jelly:

1/4 C raspberries
1/8 tsp xanthan gum (optional)
2 drops lemon liquid stevia (optional)

For the Peanut Butter:

2 T peanut flour
2 T liquid
1 tsp ground flax
1/4 tsp almond extract
2-3 drops vanilla liquid stevia

For the Toast:

In a wide bowl, beat together egg whites, water, cinnamon, extracts, and sweetener.

Over medium-low heat, heat pan coated with a thin layer of oil or PAM.

Place the bread into the bowl, letting it soak up egg mixture for a few seconds, then carefully turn to coat the other side.

Transfer bread slices to pan, heating slowly until bottom is golden brown. Turn and brown the other side.

For the Jelly:

In a small bowl, mash berries until only small pieces remain. Add sweetener and gum (if using), and mix together.

Microwave until warm, ~10 seconds.

For the Peanut Butter:

In a small bowl, mix together all ingredients.

Plate the toast and top with your PB&J. Add syrup, if desired. Devour.

***

Apparently I’ve been on a French toast bender. The Hummus French Toast and now this. I guess mybody knew it wouldn’t be having this again until after the competition! There will be NO asparagus toast. 😉

What did you eat for lunch in elementary school? Do you still eat it today?

Have you even had homemade bread? It’s divine.

Mango-Coconut TVP Oatmeal + WIAW

April 10, 2013 By Laura

Can there be too much of a good thing?

I’m not sure I could tire of dark chocolate.

How about Nutella? Can you imagine having 5.5 tons of it? Thieves in Bad Hersfeld, Germany have made away with a trailer loaded up with just that much of the hazelnut-chocolate-y ~~crack~~ spread. According to this report, that’s about $20,700 of Nutella.

Seriously. What would you do with all that nutella? What are they going to do with it?! More importantly… will this cause a shortage? 😉

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On to healthier, less-alaming things. It’s WIAW time! This is probably the last day of normal (for me) eats pre-competition. Cheat days are gone and I’m back to being super-strict. How do people do this for 16+ weeks?!

Check out my 7 low-sodium, protein-filled meals below, and then click here to head over to Jenn @ Peas and Crayons to get to see how more normal people are eating!

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