Sprint 2 the Table

Appetites and Adventures

Thirsty Thursday

By

It’s about a million degrees outside.

 

 

The only thing I want for breakfast on these days is a big arse smoothie!

 

My mornings usually consist of the following:

  • Rolling out of bed
  • Wetting down my crazy spiked up hair (short hair + restless sleep = rockstar AM ‘do)
  • Brushing my teeth
  • Eating a date or spoonful of PB
  • Throwing on running clothes
  • Running or the gym


The date/PB keeps me going to 4-6 miles – more than that and I’d need more substance – but in this heat I’m never very hungry when I first get back.

 

The solution?  A smoothie!  It’s easier to drink than eat post-run and the coldness helps me stop sweating (yes, I even sweat post-shower) before going to work.

Ever since the jaw-breaking incident, I’ve been pretty creative with making a substantial drink.

 

99.9% of the time I use a protein powder – bonus is that is adds sweetness without excess sugar.  You can also use dates, Stevia, honey, agave to get the right level of sweet sans protein.

I also ALWAYS toss in a cup o f spinach or kale.  You really can’t taste it and you get all those nutrients.  Why wouldn’t you add it?

 

My Top 5:

(click the names for recipes)

 

1. Sweet Potato

This is a go-to for me.  I usually have a sweet potato laying around.  Usually half eaten from the previous meal.

Adding the potato makes this smoothie sweet, super creamy, and reminiscent of the pie (in a good way – I don’t actually like the pie… maybe a consistency thing?).

 

2. Avocado-Banana

 

Avocados after the perfect ingredient – they give your drink a creamy shake-like texture and have virtually no taste.

I’m always guilty of letting 1/2 an avocado go to waste – I eat part on a salad, the other half turns brown, and I toss it (basically throwing away a dollar per!).  Until I discovered that you can freeze avocado.  Cut it into quarters and toss it in tupperware (with your collection of frozen bananas 🙂 ).

 

3. Butternut Squash-Cherry

 

I hate to play favorites… but this one is my favorite.  It’s like a cherry bomb with squash!  Yes, I realize that doesn’t sound as appetizing to normal people as it does to me.

Seriously though.  Again with the creaminess, but this one has that rich, winter squash sweetness too.  You already know (I hope!) that cherries and chocolate are a great combo.  Just think of the nutrients in this one little drink!

By now you should be bouncing up and down with excitement in your desk chair.  Try it – you’ll know I’m not nuts.

 

4. Savory Protein Lassi

 

It’s no secret that I’m a fan of Indian food.  It borders on addiction.  As such, I naturally love lassis.  Mango is good, but they can sometimes be too sweet.

When I saw a more savory lassi on a local menu, I knew I needed to amp it up with protein and call it a recovery drink.  Indian-style.

 

5. Mocha Banana

 

I cannot believe I almost forgot about this creation!  Banana + chocolate + coffee.  It is a great way to use the leftovers from your pot o’ coffee, ensuring that you’ll be properly caffeinated for the day.

If you are really hard core – and I am – you’ll crumble a chocolate muffin on top too.  Guess what I’ll be having for breakfast… *still kicking self for going so long without this smoothie*

***

Many say they couldn’t get tired of oatmeal or peanut butter or cookies… I couldn’t get tired of smoothies.

What’s your favorite smoothie?

What the one thing you could never tire of?

 

Eggplant Shirataki + WIAW

By

In honor of my crazy work week(s)…

I’m copying the growing wordless WIAW* trend.  Does good food really need words?  I think not.

*As usual (except for last week), Wednesday = Tuesday eats.

But first, a run.  I don’t know why I stopped posting these breakdowns… I like to look back at them.  Nevermind the fact that you have to suffer through them. 😉

Stats:

  • Distance – 4 miles
  • Time – 32:37 mins
  • Pace – 8:09 mins

___________________________________________________________________________________

Breakfast

I did say it is almost worldess WIAW, right?

The delicious Chocolate Breakfast Pudding.  So.  Good.

Lunch

Salad topped with carrots, celery, Purple Haze goat cheese, a Lightlife Chick’n Cutlet.  A bit chewy, but it wasn’t bad!

Snack

Cottage cheese tastes really, really good with peanut butter.  Someone call Intervention.

Not pictured: celery and hummus, Think Thin bar, and random handfuls of cereal.

Dinner

Big.  Win.

Mom recently told me about Shirataki Noodles – apparently it is just tofu pressed into noodles.  It’s gluten-free, vegan, low-cal, and – most importantly – a QUICK-FIX.

The only downside is the smell when you first remove them from the package, but that does go away once you rinse them (thoroughly) and pop them in the microwave for a minute.

To go with my noodles, I roasted some eggplant, red onion, and garlic in a quick vinaigrette.  Then tossed it all with an heirloom tomato (because I didn’t get enough at the tomato festival) and more Purple Haze goat cheese.

Perfect light dinner for a summer day!!!

…followed by a little something I like to call…

Dessert

____________________________________________________________________________________

Roasted Eggplant with Tofu Noodles

  • 1 medium eggplant, sliced
  • 1/2 red onion, sliced
  • 5 cloves garlic
  • 1T EVOO
  • 1T marsala wine
  • 1/2 tsp white wine vinegar
  • 1 tsp herbes de provence
  • 1 tsp red pepper flakes (reduce to 1/2 if you are sensitive to spicy foods)
  • 1 package Shirataki noodles (or 2 servings of pasta)
  • S+P, to taste
  • Optional toppings: fresh tomato, cheese (I used goat)

Preheat oven to 425.  

Cut eggplants into 1/2 inch slices.  Generously salt the slices, allowing them to sit for 15-20 mins.  Wiping away the beads of water that form (this process removes excess moisture – which makes ggplant “slimey” – and bitterness).

Meanwhile, whisk together the oil, marsala, vineger, herbs, and pepper flakes.

Cut the eggplant slices into 1/2 inch cubes and toss in a large bowl with the garlic, red onion, and vinaigrette.  Spread eggplant onto foil-lined baking sheet and roast for ~3o minutes, tossing once halfway through.

Prepare noodles as instructed on package.

Divide among two plates, adding extra toppings as desired (I loved how the goat cheese melted and clung to mine!).

Makes 2 servings (or 4 sides).

***

I’ve taken to working from Starbucks lately.  They have a the bar where I can stand and a constant supply of caffine… perfection.

Do you find you get more work done from a “third-party” location?

What’s the best thing you’ve eaten today?

Chocolate Breakfast Pudding

By

How can you have any pudding if you don’t eat your meat?

 

If you do eat your meat first, Google might give you a green light.

 

 

Apparently Google has begun giving their food a rating system.  (You know, the food that they supply their employees for FREE… no, I’m not jealous…)

  • Green = eat anytime
  • Yellow = eat occasionally
  • Red = splurge rarely


What’s next?  The Google Food Pyramid?

 

 

It is an interesting concept.  I wonder if it has the desired effect?  Would color–coded foods make you think twice?

 

Apparently vending machines (the only items that aren’t free to Google employees) are priced according to nutritional value. 

 

 

For example:

 

“Quaker Chewy Bars are 15 cents each, Famous Amos cookies re 55 cents, and an enormous Ghirardelli chocolate bar

is $4.25.”

 

 

Not that Quaker Chewy Bars are the pictue of health… but there are worse out there.

 

Check out this article for more info.


____________________________________________________________________________________

If you are ME and you want pudding before you eat your meat you simply make it for breakfast.  Breakfast makes sweets acceptable – duh.

 

 

When searching for a sweet yet healthy source of protein for breakfast (read: too busy to go buy eggs or Greek yogurt), look no further then your trusty protein powder/drink supply.

 

Can’t decide between chocolate and vanilla?  Use both!

Want to cinnamon?  Dump it in!

How about some chia seeds for extra post-run hydration?  Done.

Want a little crunch with it?  Those raw Banana Nut Bars I made Friday are even better after sitting a couple of days.

Note: the banana granola and the banana in the pudding were a perfect pair! 

 

You’ve just witnessed the thought process that lead to the birth of Chocolate Breakfast Pudding.

____________________________________________________________________________________

 

Chocolate Breakfast Pudding

  • 1/3 dark chocolate EAS (or any chocolate milk alternative)
  • 1/2 scoop vanilla protein powder
  • 1/2 banana, mashed
  • 1/2 T chia seeds
  • 1/4 tsp cinnamon


Mix it all together and refrigerate overnight (or at least 2-3 hours for the chia to become “pudding”).  Stir and devour!

***

I would love healthier (and free!) options at my office’s lunch spot!

How would you feel if your employer implemented a similar system?

Does your opinion change if they are supplying the food to employees for free?

 

Happy 4th of July!

By

Saturday’s lake day didn’t result in any Jim Beam-fueled chants, but my friend Kristy did make the most patriotic jello shots the world has ever seen.

They were just as good as they look!

We also enjoyed a great spread – everyone made something to share.  I sweat we didn’t plan the Mexi-theme… obv nothing says the 4th like Mexican. 🙂

The goods included (back to front): watermelon salad, Tostidos, peach-avocado salsa, my chipotle corn hummus, veggie sticks, and bean salad.

Not pictured: sandwiches and a ridiculous amount of beer.

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2 hours until the Peachtree Road Race!!!  I’m so pumped.  This year will be my 4th one.

4th on the 4th.  Tee hee.

This is also probably the best running-shape I’ve been in.  I’m especially excited to see how this impacts my endurance – Atlanta is a hilly city!

I hit up the expo yesterday to pick up my number and peruse the freebies (free Vega Sport powder samples!).  Parking downtown is a nightmare, so I decided to jog there and back.  Not a terrible idea until i was half way through the run home and reallllly wishing I wasn’t carrying that bag full of freebies.  🙂

After a hydration-filled day, I got in bed early in hopes of being well-rested.  This was only moderately successful since

  1. I was too excited to sleep and
  2. I firmly believe it is impossible to feel well-rested at 5:30 am (it’s still DARK!).

Nevertheless, I have my gear ready to go and I’m drinking a cup of coffee with my pre-race Chia Banana Pudding.

I made the pudding the same as the linked recipe, but added a bit of almond extract and cinnamon.  LOVE the additions!

Items to Remember Not to Forget:

  • Race number
  • Safety pins
  • Ribbon (orange for Leukemia)
  • KT Tape
  • Inhaler
  • Gum
  • Watch
  • Shuffle + ear earphones
  • MARTA (ATL’s Metro) card
  • Sport Bean samples

________________________________________________________________________________

Last week I decided to begin posting a weekly workout recap on Mondays.  Even though it’s a holiday, I’m sticking to it and using this to add to race motivation!

My running was light due to the pesky Achilles injury, but I really enjoyed a weight-focused week.

Workout Recap (6/27-7/3)

  • Monday – Yoga for Runners, 30 mins stationary bike intervals
  • Tuesday – Biceps/Back, 84 push-ups
  • Wednesday – Legs, P90X Ab Ripper X, 84 push-ups
  • Thursday – 4 mile run, Core, 84 push-ups
  • Friday – Tris/Chest (w/ 1 mile of intervals), 84 push-ups
  • Saturday – Lake day! (that counts… right?), 84 push-ups
  • Sunday – Shoulders, P90X Ab Ripper X, 4.5 mile run

***

It’s already been quite the weekend!  I have a feeling I’m going to want a post-long weekend vacation day.

What’s the most fun you had over the long weekend?

Did anyone else enjoy jello shots? 🙂

***UPDATE: I did it in 51:08!!!***

Zucchini-Banana Protein Muffins

By

Odd habits.

Everybody has at least one… right?  During a run last week I realized I have some odd running habits:

1. I have to chew gum

No idea how/why this started, but suddenly I don’t leave for a run without a stick of gum.

Morning runs get the energy gum.  Does it work?  I think so… at the very least the placebo-effect works!

2. I alternate the shoes I wear

Another randomly started habit.  I accumulated 3 (new) pairs of running shoes and convinced myself that rotating the shoes I run in will help with… I’m not sure what.  Soreness?  Injury prevention?  Matching my running outfit?

Somewhere I read that rotating deodorants is a good thing so your body doesn’t get too used to one brand and build an immunity.  In my head, running shoes are no different.

3. The mileage I run has to be a round number

Unless it’s a short run, in which case I must run 3.14 (a 5K).  Why not stop at 3?  Who knows.

One of the most-viewed pages on this site is my Zucchini-Banana Muffins.  98 calories. 2.2 g protein.  The veggie-factor.  Vegan.  These are some pretty good breakfast muffins!

I just made them better.

Zucchini-Banana PROTEIN Muffins

(a.k.a. The 92 Calorie Muffin)

  • 1/4 C white whole wheat flour (I use King Arthur)
  • 1/4 C spelt flour
  • 1 scoop (2 T) vanilla protein powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp freshly grated nutmeg
  • 1 small zucchini, grated
  • 1 small ripe banana
  • 2 T unsweetened applesauce
  • 2 T light agave nectar
  • 1 tsp vanilla

Preheat oven to 350 degrees.  Grease 6 regular-sized muffin tins with Pam/butter/Earth Balance.

In a large bowl, combine dry ingredients.

In medium bowl, mush bananas with a fork.  Add remaining ingredients and stir.

Add the wet mixture to the dry, stirring until just combined.  Pour into muffin tins and bake for 20-25 minutes, rotating pan half way through.

Makes 6 muffins.

Approximate Nutrition Info: 92 calories, 0.4g fat, 17.9g carbohydrates, 1.8g fiber, 8.4g sugar, 5.3g protein

***

I’m still in a food coma from last night’s dinner – more tomorrow!  Today calls for a looooong, gum-filled, round numbered run. 🙂

Do you have any odd and/or randomly formed habits?

Baked Falafel + WIAW

By

It’s WIAW time again!

Which means this is What I ate Tuesday. 🙂  (Check out what everyone else at too @ Peas and Crayons!)

I was supposed to be on a business trip this week, but was cancelled last minute.  I can’t say I was terribly upset… sometimes I get to go to cool cities, but that doesn’t mean I get to see any of them!

Due to this (and a lot of dinner plans), I am having a “use what’s in the fridge” week.

The Challenge

I can be am terrible at letting things go bad.  It’s wasteful.  There are starving kinds in Africa.  Money doesn’t grow on trees. *Insert whatever lines your parents used to force encourage you to clean your plate.*

Muffin trial run, eggs, restaurant leftovers, last week’s hummus, dregs of an artichoke jar, the last bottle of beer… they’re all being utilized!

Breakfast

Blueberry muffins, egg, and raw milk.

Recipe will come soon… I need to do some tweaking.  Good, but not quiiiiite great.

Lunch

Last night I met my very pregnant BFF for dinner at Cafe Sunflower, one of the few exclusively-vegetarian restaurants in Atlanta.

Overall it was good.  I liked my Jamaican Black Bean Patties with Pineapple Salsa and ate the leftovers for lunch.


The server was really weird.  He leaned around the wall by our table and whispered that he had a crush on me.  Then, when my friend went to the bathroom, he asked if I had a boyfriend and told me I have a good energy.  (Note: he had creepy energy.)

I’m here to eat, not get hit on! At least it got me a free sample of the 3 Bean Chili (which was horrible, btw).

Snacks

It was a back/bicep weight day, so I got my post-workout 20g of protein from a Banana-Cinnamon Protein Shake.

In the mix:

(measurements are approximations – I eyeball it)

  • 1 banana
  • 1 scoop vanilla protein powder
  • 1 tsp maca
  • 1/2 C unsweetened almond milk
  • 1/2 C frozen kale
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • Pinch of guar gum
  • Pinch of lemon-salt
  • Ice + water (as needed)
  • Granola sprinkled on top

Pretzels, carrots, cucumbers, and a bowl of cereal were also consumed.

Dinner

After a 5 hour conference call, I played with my food.

Falafel face

One of my 5 million bookmarked recipes included a baked falafel by Sarena @ Non-Dairy Queen.  In the spirit of using what I had, I made Japanese-ish Baked Artichoke Falafel – spicy-style!

I ate my falafel with another recipe I have been meaning to try – Baked Grilled Zucchini with Goat Cheese from one of my new favorite blogs: Rufus’ Food and Spirits Guide.

If you never listen to anything else I say, listen when I say you HAVE to try this Stuffed Zucchini.  Grill or bake it this weekend for the 4th!

It is so easy – cut rows into a zucchini, stuff with cheese (I used goat), drizzle with olive oil, top with herbs, S+P, wrap in foil, bake or grill for 20 mins.  Devour.

Japanese-ish Baked Artichoke Falafel

  • 1/4 C Japanese-ish hummus
  • 1/8 C jarred artichoke hearts, rough chopped
  • 1 T coconut flour
  • 1-1.5 tsp garlic sriracha
  • 1/2 tsp turmeric
  • 1/2 tsp hosin sauce
  • 1/4 tsp baking powder
  • Brine from artichokes, as need to moisten

Preheat oven to 425 degrees.

Mix all ingredients together.  Form 5 balls (1 heaping tablespoon each) and place on foil-lined baking sheet.  Bake for 20 mins.

Note: You can use any hummus or flour to make this.  Add some herbs and you favorite spices and you’ll have your very own customized falafel!

***

I’m so pumped for tonight – it’s the second in a Chef Series I’ve been attending and tonight features one of my favorite Atlanta chefs.  Full report to come… probably not until Friday though!

Show me your WIAW!!!

What’s the best thing you’ve eaten so far this week?

Breakfast Apple Cupcakes (Recipe)

By

Bicycling seems to be the next big thing.

Safety first!

Bloggers are into it, cyclists are rampant on Atlanta streets, and my friends all seem to have taken up the sport.

Naturally, I had to try it.

My friend Summer agreed to lend me a bike (along with a helmet and padded shorts) and take me out for a trial run ride.  I was really nervous because my Achilles was killing me and I’m running a 5K this morning… followed by a softball tournament and then my high school reunion.

Definitely don’t want to be too injured/sore to run/play/party!  But I broke out the KT tape and away we went!

It was the only color left in the store.

Pedaling Cycling is much harder than I expected.  Summer did say this was a hilly course, but whoa.  Thank god I’m not new to exercising – I refused to walk the bike up a hill!

You can’t tell me this isn’t hilarious.

What I should have been more nervous about was the storm!  We made it 11 miles and realized we were about to get hit.

That last 4 miles we were going as fast as we could into the wind.  I literally almost got blown over!  Lightening, tree debris hitting us in the head and littering the path, crazy temperature changes… I was running on nothing but adrenaline at the end.

Recap:

  • 15 hilly miles
  • 1.5 hours
  • Near death experience
  • Celebration beer and a sandwich

I’d totally do it again.

_______________________________________________________________________________________

After a long week I like to “treat” myself with a fun breakfast.  Nothing says fun like cupcakes!

These are so easy to make – simply core an apple and top with your choice of deliciousness.  Choosing your icing topping is the best part.

I iced mine 2 ways:

  1. Mixture of Greek yogurt, almond butter, and chia seeds, topped with chocolate cookie crumbles
  2. Vanilla whipped cottage cheese (see recipe below), with chia seed sprinkles

Yes, I picked the cookie off and ate it first like an impatient 5 year old.

Fun fact: My mom used to call me Tinkerbell… hence the mug. 🙂

Both were fantastic, but I think the whipped cottage cheese was my favorite.  It was almost cheesecake-like!

The vanilla and apple sweetness was perfect with the tangy cheese and lemon combo.

 ________________________________________________________________________________________

Apple Cupcake

Vanilla Whipped Cottage Cheese

  • 1/2 C cottage cheese
  • 1 tsp vanilla extract
  • 1/8 tsp lemon zest
  • 1/4 packet of Stevia
  • 1/2 T chia seeds

In a blender (I used the Magic Bullet short container) combine all ingredients.  

Blend until the cottage cheese becomes smooth (you may need to stop and scrape down the sides).

Enjoy as a snack or as icing on your favorite treat!

***

This may be TMI… but my butt is SORE.  And now I must go run.  Wish me luck!

What is your favorite “treat” breakfast?

Do you bike?  Any tips for a novice?!

Spinach-Walnut Pesto + WIAW

By

It’s cherry season!

Cherries are one of my favorite grab-and-go snacks, as well as a favorite dessert addition.

Apparently they have a ton of health benefits too!

  • High in anti-oxidants
  • Act as anti-inflammatories
  • May help fight cancer
  • Loaded with minerals (potassium, iron, zinc, copper and manganese)

It’s also WIAW!  This is one of my favorite “events” (Jenn @ Peas & Crayons is a genius for thinking this up) because I love getting inspiration from what others are creating/eating, and I love finding new blogs to read in all my spare time.

You know when you’re sick, have no appetite, and nothing sounds good?  This lead to a day full of eclectic snacks and small meals.

Why did my immune system miss the memo that it’s 90 flippin’ degrees outside?!

Breakfast

Sick –> comfort food –> oatmeal.

Sweet berries + salty cottage cheese = oatmeal deliciousness

Cherry oatmeal!  I made this the old-fashioned way on the stove top.  In my comfort oats:

  • Almond milk
  • Cottage cheese
  • Cherries
  • Blueberries
  • Cinnamon

Lunch

Salad on the road:

  • Spinach
  • Orange sections
  • Edamame (which sunk to the bottom)
  • Liquid aminos

To dress this salad, I used the orange juice and Bragg’s Liquid Aminos.

If you haven’t tried this yet, I highly recommend doing so.  Liquid Aminos are NON-GMO soybeans and purified water.  The taste is similar to soy sauce, though its much more mild and less salty.  Added bonus: it comes in a spray bottle!

Snacks

Brazil Nuts

Think Thin Chocolate Toffee Bar

with…

New PB! Sunland Almond and Roasted Valencia

I added sriracha

Dinner

My spaghetti squash with it’s leeks and lovely Spinach-Walnut Pesto looked like this when I started:

Then I attacked it!  Mmmmm…

I  love spaghetti squash to begin with, but adding a bright, lemon-y, flavorful pesto made it amazing.  I also tossed it with some sautéed leeks.  Topped off with freshly ground pepper to set it all off.

Never tried spaghetti squash?  It’s mild flavor and spaghetti-like texture means you can use it in place of pasta in virtually anything. Click here for a “how to.”

Perfect welcome for Summer on the solstice. 🙂

Spinach-Walnut Pesto

  • 2 C fresh spinach
  • 1/4 C fresh basil
  • 1/4 C walnuts
  • 1 T extra virgin olive oil
  • 2 garlic cloves
  • 1 jalapeno, seeds removed
  • Juice from 1/2 a small lemon
  • S+P, to taste

Toss all ingredients into a food processor and pulse until mixed.  You may need to stop and scrape down the sides occasionally.

Makes 9-10 tablespoons.

***

Master sommelier Andrea Robinson says the perfect solstice pairing is a glass of champagne.  Had I felt better, I would have indulged!

Did you do anything to celebrate the solstice?

What are your favorite comfort foods with you don’t feel well?

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