Sprint 2 the Table

Appetites and Adventures

Work It Out: Kitchen Edition

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You can’t out crunch a bad diet.

 

Where’s the chocolate-lovers ab diet?!

Today’s Work It Out post is a little different.  Usually I feature a new workout technique, but this post-Thanksgiving week I’m being a little selfish.  I need to Work It Out in the Kitchen.  Like many others, I indulged throughout the Thanksgiving holiday.  No regrets – it was fantastic – but now I need to reset and not let that sweet tooth take over all the way into the new year.

 

When I start with the sweet tooth and red wine other indulgences it quickly becomes a habit.  At one point I was eating dessert after every meal… including breakfast.  What works for me is to go cold turkey (pun intended) to reset myself.  I’ve done this in the past through my favorite cleanse, but I haven’t gotten to the “emergency” point yet.  This time around I’m going back to the basics.

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Leading up to Christmas I’m going to be doing a Kitchen Workout in addition to my normal routine.  This isn’t about weight loss (my new diet is actually focused on gaining – more on that tomorrow).  The Kitchen Workout is about eating to fuel your body properly.  Eating clean makes me feel energized, keeps my skin clear, and improves my ability to focus.

The following guidelines are what works for me.  For example, I know that I can’t have just a little sugar and stop.  Therefore, I’m cutting it out.  I also know that I can’t be too strict on myself or I’ll go full-speed in the opposite direction.  A Saturday “cheat day” will be employed. 🙂

 

The Kitchen Workout

  • Eat clean – minimize processed foods
  • Cut out the sugar (except fruit)
  • Limited dining out
  • Keep sodium to a minimum
  • No drinking on “school nights”
  • Stick to complex carbs
  • Eat small meals throughout the day
  • Take in plenty of protein to feel full and build muscle
  • Incorporate vegetables into each meal

 

Who else wants to join in the Kitchen Workout?

A good support/accountability network is a big part of staying on track!  Feel free to steal the #KitchenWorkout graphic and show your clean eating pride!  I’ll be sharing some new recipes, as well as more tips for holiday survival.

To get started, check out these posts for more ideas on eating clean:

 

For some initial food ideas?  Here are a few clean recipes that won’t leave you feeling like you’re missing anything:

 

Maple TVP “Oatmeal”

 

 Crab Eggs Benedict, Lightened Up

 

Grilled PB&J with Tofu Peanut Butter

 

Tzatziki Chickpea Tuna Salad

 

Mexican Crustless Chickpea (Vegan) Quiche

 

Fig and Edamame Kamut Berries with Sriracha-Lime Vinaigrette

 

150 Calorie Microwave Chocolate Protein Cake

 

Chewy Granola Cookies

***

The holidays have begun!  I’ve been invited to a cookie swap… I’m taking my granola cookies so I know I have a healthier option.  Can’t wait to see if anyone knows they are better for you!

Did anyone try the bicep moves Jody shared last week?

Are you making an effort to keep it clean over the holiday season?

 

Banana S’mores Protein Pancakes

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Cover me in syrup.

‘Cause I’m going to roll in Heather’s pancakes.

You know when you meet someone and feel like you’ve known them forever?  That’s how I feel about Heather.  Maybe that means I’m too comfortable…

Heather and me at Blend 2012 (photo courtesy Heather)

When she came to visit recently, I decided to take advantage of the situation and ask for a favor – a guest blog while I’m skiing with other Heather.  Yes, I shamelessly made my guest cook, and then asked for a guest post during a holiday week.  Worst hostess ever.

Lucky for all of us she wasn’t offended and agreed to write this post.  Banana S’mores Protein Pancakes.  Holy mother of deliciousness.  Thank you, my friend.

Hey hey Sprint 2 the Table Fans!

Heather here from Kiss My Broccoli subbing in for Laura today while she’s frolicking in the snowy wonderland of Colorado with Heather.  Not gonna lie, I’m definitely a little jealous…of the chance to hang with my namesake…NOT of the snow!  They can keep that stuff all to themselves!  (Editor’s Note: Snow for skiing is acceptable snow! :))

When Laura asked me if I would be willing to write a guest post for her, I agreed without hesitation.  I mean, c’mon, I owe her more than a plate of snickerdoodle pancakes for the amazing time she showed Allie and me during our visit to Atlanta last weekend.

Speaking of pancakes…my blog may hint at my love of broccoli, but since I started blogging almost two years ago (wow, where does the time go?), I’ve discovered that I am downright passionate about pancakes.  Almost every Sunday, you’ll find a new recipe on my blog with a variety of flavor combinations and ingredients, sometimes even gluten-free or vegan varieties, but my all-time favorite?

PROTEIN PANCAKES!

I’ve been reading Laura’s blog for a while now, and one of the things I love most about her recipes (besides her amazing creativity and use of spices) is the high protein content in all of them.  Even if you’re not training for a figure competition, it’s still important to be sure you’re getting enough protein in your diet.  Besides building and repairing muscle tissue post workout, including more protein in your meals can help you feel more satisfied throughout the day… thus curbing those “snacky” cravings we sometimes get.

Cottage cheese, peanut flour, edamame, chicken, and fish are some of my favorite sources of protein.  While natural sources are the best to look to, I love mixing it up a bit with protein powders as well.

But no need to get boring… I can NEVER understand those people who just throw some powder in a glass of water and call it done… especially when you can whip up a batch of these babies in all of about 20 minutes.

Graham crackers, chocolate, bananas…what’s not to love?

Banana S’mores Protein Pancakes

  • 1/8 cup maple syrup
  • 1 tablespoon unsweetened cocoa powder
  • 1 modified flax egg (1/2 tablespoon ground flax + 1 1/2 tablespoons warm water)
  • 1/3 cup whole wheat pastry flour
  • 1 scoop vanilla protein powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened vanilla almond milk
  • 1 tablespoon semi-sweet chocolate chips
  • 1 graham cracker sheet, crushed and more chocolate chips for garnish (optional) 
  1. To make chocolate syrup, combine syrup and cocoa powder, whisk until smooth.
  2. Heat a non-stick skillet over medium heat and coat with cooking spray.
  3. Prepare flax egg and allow to set.
  4. Combine flour, protein powder, baking powder, and cinnamon in a medium-sized bowl.
  5. In a separate bowl, combine flax egg, vanilla, and milk.
  6. Add wet ingredients to dry ingredients and stir until all the flour is incorporated.
  7. Fold in chocolate chips.
  8. Spoon batter onto greased skillet (makes 3 small-medium pancakes) and allow to cook for approximately 4-5 minutes per side.
  9. Transfer to a plate, layer with banana slices, and top with chocolate syrup.

The perfect post-workout breakfast… or heck, ANY breakfast… I mean, it IS chocolate, right? 😉

And if you don’t want to add the protein powder, they’re just as tasty… just be sure to cut the liquid down to compensate!  (Editor’s Note: What if I don’t have liquid?  Kidding!!!)

But whatever you do, don’t skimp on the chocolate!  Thanks to everyone for reading! I hope you’ll stop by my blog at Kiss My Broccoli and say hello…Sunday’s may be for pancakes, but I DO make other tasty things as well! 😉
And thank you so much Laura for having me!

***

I think I need to make these for breakfast while we’re in Vail!  Like right now.  Ski fuel!

Do you use protein powder? What is your favorite brand?  

What is your favorite natural source of protein?

Blends, Friends, and Food

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Regular people don’t think about food pairings all day.

 

This still baffles me.

When you find those friends who understand you, it’s like the skies part and angels descended from heaven on golden beams.  Mmmm… angel food cake with caramel…

 

Last weekend Allie was coming back ATL to train, and Heather decided to come along for the ride.  I was MORE than excited to have weekend pancakes straight from the Pancake Queen herself (I swear that’s not the only reason I invited her).

Heather, Me, and Allie (photo courtesy Heather)

 

We lived it up!  After they arrived and I burned homemade pop-tarts in the oven, we headed to my favorite underground supper club, Push Start Kitchen.  If you are ever anywhere near Atlanta, try to get a seat at Zach and Christina’s table (literally – the dinner’s are in their home).  It will be a meal you’ll never forget.

We started with masa sticks and tomato aioli, and a warming beverage of dark rum, lemon, simple syrup, and black tea.  Normally I’m not a masa fan.  It is often dry and flavorless   Of course, Zach is a champion masa-maker.  These were perfectly crisp on the outside while remaining moist inside.

 

The Menu (Photo courtesy Heather)

 

Then we took seat at the table and were fed like royalty.  The first course – bacon-apple fritters – was my favorite.  Their richness was perfectly balanced by the pickled apple and licorice-y fennel.  I could eat this all-day every day.

 

Everything was incredible, but I have to take my hat off to Zach’s baking skills.  The coffee tres leches was the best I’ve ever had.  It even tops the plain tres leches he makes.  Served with Evan Williams ice cream, candies macadamias, and chili-laced chocolate sauce… I was a bit weepy when it was gone.  I managed to keep it classy.  I blame the wine pairings.

 

With eating adventure #1 completed, I went to bed full… but had dreams of breakfast.  Pancakes.  Even though she was my guest, I asked Heather to make breakfast.  How could I not when she makes my tummy rumble every week with her giant stacks?

Heather keeping the ‘cakes warmed in the oven

 

Snickerdoodle Pancakes.  With an array of topping options, from syrups to NuttZo.

 

Here’s the recipe on Heather’s blog.  I’d advise you to make a double batch.  They are THAT good. 

 

Having filled up on bacon and steak the night before, the obvious next move was to hit up Atlanta Veg Fest, a vegan festival.  We came, we saw, we sampled.  Basically, I ate vegan deli meat (Dough Bakery, you rock!),  chips, vegan cheese, and an amazing peanut butter ice cream for lunch: 

 

Are you full yet?  We walked it out all afternoon in one of my favorite neighborhoods followed by a trip to the legendary giant farmer’s market.  By dinnertime I was hungry again!  Allie was feeling in a funk so she opted to rest up at my place while Heather and I hung out in at Barcelona Wine Bar.

 

Clockwise from the top left: Grilled okra in chorizo oil (I found a way to like okra!), Red Snapper and shrimp ceviche, caramelized brussel sprouts (bacon, shallots, and thyme… SO good) and grilled hangar steak with black truffle sauce (perfectly rare), and Idiazabal cheese with grapes and quince jam.

(There was also a complimentary flan involved, thanks to the bartender having a teensy crush on Heather.  You can read all about that in her review. 🙂 )

 

Once again happy and full, we returned to my place where we stayed up too late chatting and ogling desserts on Pinterest.  Typical bloggers… LOL!

 

You’d think we were done eating, but we had one more stop on the way out of town: Dulce Vegan.

It was a momentous occasion: Heather fell in love with Cholula sauce.  It was the perfect amount of heat added to their creamy butternut squash soup.  I must have the heat to balance the sweet… which is why I developed my Butternut-Apple Soup recipe.

 

We also split a TLT (tempeh, lettuce, and tomato) sandwich and a fennel-apple slaw.  The slaw wasn’t my favorite, but the way they spiced up the tempeh on that sandwich hit the spot. 

 

We were so sad to say good-bye.  The whole weekend was a blast.  I even learned new tricks!  Heather taught me about whisking eggs to make pancakes fluffier, and about the glories of Pic Monkey (which I employed in Monday’s post).  I wish we lived closer so we could do this every weekend!

 

BUT – speaking of every weekend – I’m doing it again this weekend!  I’m hopping a plane for Colorado to visit former Georgian Heather and her hubby.  They are graciously letting my crash their new place and tag a long for a Turkey Week ski trip.  And a 5K.  In the cold.  How did I get roped into this? 😉

 

The icing on the cake is that Lauren and her hubby will be there for some of the visit too!  It’s going to be a mini Blend reunion!  (Lauren, why don’t I have a pic of us?!)

***

Next week I have some amazing guest posts lined up… and there will be a break for Thanksgiving.  I hope everyone takes some time to unplug and appreciate the world out from behind the computer screen. 🙂

Do you ever get to hang out with bloggers in “real life?”

Do you have your Thanksgiving menu planned yet?  I have no idea what we’ll be eating… but it better be warm after that 5K!

 

What I Ate Without a Plan + NuttZo Winner

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Eating is fun.

 

 

Sometimes too much fun.

My trainer still hasn’t sent my new nutrition plan… he was going to this past weekend.  I could remind him… but I’m kind of enjoying designing my own.  I still feel like I deserve it after all that asparagus.

 

So happy to be back in the gym!!!

 

Eating several small meals is something I enjoy, so I have kept that concept.  I did eliminate one meal… 7 was a LOT to fit in.  I am also trying to keep the protein count high.  My new workout plan is all about building muscle through low reps and heavy weight.  It’s important to fuel that muscle growth properly!

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This month’s What I Ate Wednesday is about good habits.  I’m learning what that looks like for me on the off-season.  While I do enjoy a small treat each day to avoid feeling deprived, my focus is on eating a clean, low sugar diet filled with protein, complex carbs, and seasonal foods.

Check out my semi-good habit eats below, and then click here to head over to Jenn @ Peas and Crayons to get to see how everyone else ate on Election Day.

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Breakfast:

After the usual morning cocktail (mix of Apple Cider Vinegar, Glutamine, and Fitmixer Aminos) I did a little kitchen experimenting.  This baked oatmeal recipe is still in draft-mode, but let me know you… it’s going to be epic.

 

 

I also ate a mixture of Greek yogurt, peanut flour, flax, cinnamon, and stevia (that also the “icing” on my oatmeal creation).  That was topped with melted blueberries (frozen berries microwaved until juicy, ~15 seconds).

 

 

Mid-Morning Snack:

I legit love salmon.  This one I baked with lemon, pepper, sage, and dill.  Eaten with fresh raspberries. I can’t believe how bright and flavorful these winter berries are!

 

 

 

Lunch:

I have been craving brussel sprouts and parsnips.  Roasted in the oven until they are close to burned.  Tempeh is another oven-roasted favorite.  It gets crispy on the outside – almost like eating a crouton.  Which is why the whole thing went on top a bed of spinach with some leftover Kiri squash.

 

 

I loved the mix I tossed the veggies and tempeh in pre-roast:

  • 1.5 tsp salt-free BBQ spice blend (you could sub any mix here)
  • 1 T nutritional yeast
  • 1 T coconut vinegar

 

Afternoon Snack(s):

Today was leg day.  My workout was scheduled right at snack time.  I hate workout on of a full stomach, but I really didn’t want to feel hungry half way through my workout – especially on a leg day!  So I split up my snack

Pre-workout I had a raw French green beans, pumpkin hummus, and a ground chicken slider.  Why I’ve never used ground chicken before?!  These burgers are awesome.  All I did was mix in some spices, diced red pepper, and onion before tossing them in a pan (~4 mins each side).  Easy, delicious, and SO much better than cleaning up raw chicken breast.

 

 

Post-workout I drank a lot of water and an EAS drink.  I haven’t been drinking these lately, but I do really like the Chocolate Fudge flavor… and I had a call with my boss, so fast and easy was key.

 

 

 

Dinner:

Cold weather makes me want Italian food.  This is the simplest of Italian foods.  I layered red wine tomato sauce with eggplant, zucchini, mushrooms, and red pepper in a baking dish and cooked it in the oven (@ 375 convection) for 45 mins.  I also added some Cabot clothbound cheddar to the top.

My protein was swordfish.  Despite eating it daily during my competition prep, I’m not sick f it.  You really can’t go wrong with the steak of the sea.

 

 

 

Dessert:

Brass monkey, that funky monkey… I made Zandra’s Spunky Monkey Pumpkin Pie.  I only had 1/2 a can of pumpkin left, so I but the recipe in half and  made muffins.  I also added 1 tsp of apple pie spice, 1 tsp of butter vanilla extract, and 8 drops of Stevia.  Instead of an egg I used 1/4 c egg whites, and I didn’t use the baking soda.  And it was fantastic – like a pumpkin-peanut butter souffle.  I ♥ you, Zandra.

 

 

These came out to 8g of protein, so I made some maple-cinnamon protein ice cream to go with it.

 

Maple-Cinnamon Protein Ice Cream

  • 1 scoop vanilla protein powder
  • 1 tsp cinnamon
  • 1/4 tsp maple extract
  • 7-8 drops liquid Stevia
  • 1/4 C unsweetened almond milk
  • 1 C spinach (optional)
  • Shake of guar gum (optional – used to thicken)
  • Ice
This was a fantastic combo.  I almost made seconds.  Thank god I was too tired.

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I didn’t forget… the winner of the NuttZo giveaway has been selected!!!

Congratulations to…

Layne! 

Email me your name and address and I’ll get that over to the NuttZo crew ASAP.

***

The off-season protein count for the day: 150.9g  I’m sure my trainer would have it higher, but I’m listening to my body and eating what I want.  Within reason… ‘cause one does not simply eat only one chip.

Do you prefer to eat several small meals, or 3 squares?

What have you been baking lately?

 

Spiced TVP Breakfast Squash

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Universally good food.

The stuff you’d eat regardless of your “diet.”

I’m really excited to be able to participate in Heather’s Meatless Monday’s A-Z!  I’m almost as excited to use this month’s ingredient, nutmeg, in one of my go-to universally good breakfast foods: TVP oatmeal.   I still ate it on my “break” from my nutrition plan!  Translation: it’s really, really good.

Nutmeg is one of my favorite “winter” spices.  I say winter because it has such a warm quality to it.  the smell of it brings to mind spiced desserts, fireplaces, and red wine.  (Ok, ok… I think of red wine no matter what.)

I prefer to use freshly grated nutmeg.  I always recommend keeping fresh spices on hand because they store longer and are more flavorful.  Whole nutmeg can be found in the spice section of your grocery store.  It looks like a little round nut.  All you need is a microplane and you have fresh nutmeg to top your dishes.

Click for source

Squash takes a little time to roast, so I didn’t want to spend any more time making the TVP oatmeal.  Yes, I realize this is extreme laziness and I could have been making them simultaneously.  Something good came out of my laziness – the discovery that TVP can be cooked in the microwave like oatmeal.

After a quick cook in the microwave, I stuffed my squash and popped it back in the over to brown a bit on top and allow some of the spices from the TVP to soak into the squash bowl.

If you like fruit in your “oatmeal,” you can stir in your favorites before putting the stuffed squash back in the oven.  I stirred blueberries into mine – I love the way they burst in your mouth when they are hot.

I also grated a little extra fresh nutmeg on top for the picture an added punch of flavor.  Annnnd… I had to top the whole thing with peanut butter.

This also makes for a fabulous brinner.

Spiced TVP Breakfast Squash

  • 1 Kiri squash (or other small squash)
  • 1/2 C TVP
  • 1 C water
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/8 tsp nutmeg
  • 5-6 drops liquid Stevia
  • Optional: fruit to stir into or top TVP (I used blueberries)
Preheat oven to 350.

Cut squash in half and gut (remove seeds).  Place on a baking sheet , cut side up, and roast until tender (~15 mins),

Add TVP and water to a medium-sized bowl.  Make sure the bowl is big enough because – like oatmeal – TVP will explode in the microwave.  

Microwave for ~2 mins, until tender.  Allow to rest and soak up any remaining water before stirring in vanilla and spices.

Remove squash from oven.  Stuff with the TVP mixture (stirring in fruit, if desired) and return to oven for ~5 mins, until slightly browned on top.

Place on plates and add toppings of choice.  I topped mine with a dusting of  fresh nutmeg, blueberries, and peanut butter.

Note: If you’re sensitive to soy, this would also be good with regular oatmeal in place of the TVP.

Makes 2 servings.

***

Speaking of Heather… I get to see her on Friday!  This week is going to draaaaag. 

Have you tried TVP oats yet?

What is your favorite “winter” spice?

Nuttzo Over Nut Butter + Giveaway

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Lame jokes are my favorite.

Q: What did the fish say when he hit a wall?

A: Damn.

I’ll spare you more jokes and get right to the point. Remember my post competition treat of choice? 

NuttZo was a big treat for me because I hadn’t been “allowed” nut butter on my training plan for a while, and because at ~$15 it’s a pricey jar of creamy, nutty deliciousness (worth every penny, btw).

That’s not a problem for one of you… The lovely people at Nuttzo have offered to give away a jar of the good stuff!  this is a jar of the Original flavor (my favorite).  It contains peanuts, cashews, almonds, Brazilian nuts, sunflower seeds, flax seeds, hazelnuts, sea salt.  All organic.  No added sugar or oil.

Other reason NuttZo rocks: 

  • Legumes + nuts and seeds = a complete protein (all your amino acids)
  • Provides 50% of your DV of ALA Omega 3 per serving (650 mg)
  • A 16-ounce jar of NuttZo Original provides 14 servings – less than $1 per serving of organic nut-nutrition

 Receive up to 4 entries by:

  1. Follow me on Twitter or Subscribe to the Sprint 2 the Table RSS feed or email
  2. Tweet: You could say something like: I’ve entered to win a jar of nut butter in the @NuttZoCEO giveaway at @sprint2thetable http://wp.me/p16jDn-1hN  #giveaway
  3. Be Social: Facebook Like NuttZo, Pinterest Follow Me and/or Pin Something of Mine, Instagram Follow Me
  4. Comment: What is your favorite way to eat nut butter?

Please leave a *separate comment* for each entry!

Contest ends at 11:59pm EST on Tuesday, November 13th.  The winner will be announced on Wednesday, November 14th.

Just in case you need some ideas for using nut butter, here are my top 5: 

(Note: many of these call for peanut butter or peanut flour, but you can sub in NuttZ or your favorite nut butter.)

1.  Nut Butter & Aggs 

All-time favorite breakfast invention.

 2. Nut Butter-Baked Oatmeal 

Perfect on a cold morning.  Like now.

3. Chili Nutty Tofu

Lauren can vouch for me – baked tofu is fantastic fluffy goodness.

4. Chocolate Zucchini Muffins

These are only 100 cals and have just 2g of sugar.  And you’d never know it.

5. Sweet Potato Nut Butter Ice Cream

To my fellow addicts: this is also amazing with pumpkin. 

***

I get my new nutrition plan today… I’m at once relieved (this has been a junk food bender) and sad. 

What’s the most #strangebutgood way you eat nut butter?

What is your favorite lame joke?

Semi-Normal Eats + WIAW

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Freedom.

 

 

It makes me happy.

After a week of boring, #stinkypee eats, lean white protein and asparagus are NOT What I Ate Wednesday. 

 

My post-competition trip to Whole Paycheck Foods was the stuff of dreams.  I had a list and nothing but time.

2 hours later I emerged from Whole Foods almost $200 poorer and without a single piece of meat in my cart.  I even skipped the bacon (the line at the meat counter was too long).

Of course I had to fuel up properly before making this epic grocery trip.  Toad in the Hole made with P28 High Protein Bread and a local farm egg.  Cooked in truffle oil and topped with sriracha.  Welcome back, #yolkporn. 

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I’m so happy to get to post a semi-normal What I Ate Wednesday!  I say semi-normal because It has been a busy day and I didn’t get to be quite a funk with my foods… and I went to an election night gathering… so I had a bug ‘ol treat dinner.  Woot!

Also different is how my meals are labeled.  No “Meal 1, Meal 2,” etc. this week!  I ate a proper Breakfast-Lunch-Snack-Dinner.  I’ll have another meal plan soon, but these are my days “off” before we start training again.  I hate to admit it… but I kind of missed eating more meals!

Check out my semi-good habit eats below, and then click here to head over to Jenn @ Peas and Crayons to get to see how everyone else ate on Election Day.

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Breakfast:

Somethings will never change.  I started out with my morning cocktail (mix of Apple Cider Vinegar, Glutamine, and Fitmixer Aminos).

This was followed by my TVP “Oatmeal” done up apple pie-style.  I add apple pie spice and mixed in fresh apple at the end.  Topped with a peanut butter drizzle and cinnamon.

 

Lunch:

I brought my leftover’s from last night’s dinner to work.  Roasted brussels, cauliflouwer, and baby bellas.  I tossed then in salty fish sauce, red peppe flakes, and coconut oil pre-roasting.

 

The noodles are kelp noodles.  I heated them in hot water to soften and toss in a pad thai-ish sauce.  I’m enjoying my freedom from measurement, but here are the ingredients for the sauce:

  • Peanut flour
  • Unsweetened almond milk
  • Grated ginger
  • Lime juice
  • Cayenne
  • 1 drop lemon Stevia

 

Still trying to get my protein in (and because I wanted them), I had a bag of Veggie Pizza Protein Puffs from Kay’s Naturals.  I ordered online; click here to find them and get 20% off your order. 

 

Snack:

Pumpkin hummus, cauliflower, and edamame.

Eating carbs mid afternoon still feels so scandalous!

Dinner:

I spent the evening with my friends Todd and Jeff watching the election results like some people watch football games.  If people watch football with Malbec and cookbooks…

 

Election Day = pizza night!  Mellow Mushroom pizza (side note: I worked there in college for a hot minute) with meatballs, red peppers, and feta cheese with a side salad.  

Look at this plate and that glass of wine above.  Then multiply it by 2.  It was a 2x dinner.  

 

Dessert:

A celebration bowl of pumpkin ice cream (real ice cream – full fat and yummy) topped with a crumbled cinnamon muffin and chocolate syrup.

***

The protein count for the day: KIDDING!!!  I have NO idea.  Freedom from numbers.

What’s the most you’ve ever spent on groceries?

Did you do any election night partying?

 

The Good, the Bad, and the Strange

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Obviously these aren’t always mutually exclusive in my world.

Consultants will advise you to “sandwich” bad news.

If you have to deliver bad news or feedback, one theory is to begin with a positive, followed with the negative, then end on a positive.  A positive sandwich.  I’m not your traditional consultant – I prefer to get the bad out of the way immediately.

This bad in this post isn’t news (at least I HOPE it’s not new to anyone).  I saw this on Instagram, and I think you’ll agree this spotting method is never good: 

And now for the #strange but good. 🙂

Despite Because of my insane diet, I’ve managed a good deal of #strangebutgood recently.

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1. Airplane Protein Muesli Pudding

2 days after the trip I chronicled in yesterday’s Healthy Traveling Food post, I had to do it again.  This time I had a very early flight and brought breakfast on the plane.  A (recycled) container of muesli, protein powder, strawberries, and walnuts.

Before boarding, I asked the coffee shop for a larger glass so I could mix it up without spilling on the plane.  Once seated, I asked the flight attendant for some water to make it a pudding-like consistency.

Not too shabby… but I’m fairly certain the person next to me though I was insane. 

2. Chicken ‘n Pears

This was from before most of the fruit was cut from my diet, but I had to share because it was a very #strangebutgood breakfast!

I cubed some pre-cooked chicken and sautéed it was a diced pear in a quick sauce of low-fat coconut milk (NOT as good and the real thing), cardamom, and ground flax.  I had my doubts about this one, but it was pretty good… it would have been even better for dinner over some parsnip rice.

3. My New Brinner

This kind of goes with #2 above.  Brinner normally is breakfast for dinner.  Lately I’ve been eating dinner for breakfast.  At least that’s what it feel like when I’m eating chicken at 8am.

If you’re going to have to eat chicken at breakfast, I recommend my Cinnamon-Flax Chicken.  It almost make it like breakfast.  The roasted grapefruit on the side was fabulous, and I coated my no-sodium Ezekial toast with fantastically creamy new peanut flour combo.

Peanut Flour Spread

  • 1 T peanut flour
  • 2 T Greek yogurt
  • 1/2 tsp cinnamon
  • 1/4 tsp butter vanilla extract (yes, this combo does exist – I found it at Home Goods)
  • 2-3 drops liquid Stevia

4. Chocolate Red Cabbage Ice Cream

The consensus last night on Instagram is that this is strange.  I can’t take credit for this strange idea though!  The Vitamix demo guy always makes a red cabbage “ice cream” when he’s at Whole Foods.  His doesn’t have protein (I think he just adds apple juice), so I’ve been making my own post-workout Chocolate Red Cabbage Ice Cream.

Once you get over the color, it’s really quite good.  You can’t taste the cabbage, and it adds a lot of volume so you feel like you’re eating a gigantic bowl of ice cream.

Chocolate Red Cabbage Ice Cream

  • 90g red cabbage (~1 C)
  • 1 scoop chocolate protein powder
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla
  • 1/4 tsp Guar Gum (optional, but adds creaminess)
  • 7-8 drops liquid stevia
  • Ice + water, to taste

Place everything in your high-speed blender and mix until creamy.

Notes:

  • If your protein powder isn’t very chocolate-y, try adding some coca powder or chocolate extract
  • You could do this in a smaller blender, but you need to be sure you cabbage is cut into small piece before blending. 

5. Lee’s Cauliflower Tuna Hummus

Lee @ In My Tummy was holding me to my idea to start a #strangebutgood link up… but I’ve been so busy with work travel and training that I haven’t been able to organize it.  Being the awesome blogger she is, she agreed to share her #strangebutgood creation anyway! 

Starting with a recipe for Cauliflower Couscous as the base, Lee funk-ed it up by adding tuna and hummus.  Brilliant!!!  From Lee: “It was surprisingly good!”

Totally trying this.

***

 I really am going to do the link up.  My competition is November 3rd and I hope to get myself together after that. #thebestlaidplans

Have you had any #strangebutgood items lately?

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