Sprint 2 the Table

Appetites and Adventures

Cottage Cheese and Egg Herb Bake

By

Welcome New Readers!

I woke up yesterday to an awesome surprise – I made the Food Buzz Top 9 for the first time!!!  Not only that, but I was #2!

If that doesn’t make your Monday morning a happy one, I don’t know what will!

Thank you to anyone who buzzed my Rosemary Lemon Shortbread Cookies, and to those who left the nicest comments I have ever received.  You guys made my day. 🙂

Inspired by the Buzz, I ended up running 5 miles – 2 miles more than I promised myself I would.

Stats:

  • Distance – 5 miles
  • Time – 41:15
  • Pace – 8:23

Equally exciting is a guest post!  Cait @ Beyond Bananas is in San Fran (lucky girl!), and yesterday she allowed me the honor of writing a guest post for her.  Ever the awesome blogger, she even gave my post a fantabulous title: Sprinting to Laura’s Table.  (Love it!)

I contributed a Cottage Cheese and Egg Bake recipe that uses garlic scapes (scapes are really cool – click here for more).

Fascinated by my new-found breakfast treat, I decided grab my carton of eggs and experiment with other flavors.

In this version I used fresh tomatoes, spinach, and Herbs de Provence.  The sweet French herbs combined with the floral lavender and classic Italian flavors gave this dish a great “pop.”  It left me greedily scraping the sides of my ramekin.

For those who aren’t familiar, Herbs de Provence is a mixture of herbs commonly used in France.  You can purchase this mix in your grocer’s spice section or make your own from herbs you may already have.  There are a million different versions out there.  Most commonly they consist of: savory, thyme, rosemary, basil, marjoram, fennel seed, and lavender*.


*I just read on Wikipedia that lavender is only used in the bastardized Americanized version.

Speaking of dried herbs… did you know that you aren’t supposed to keep them more than 6 months?  It’s a shame since many are so costly.  I began buying them at the farmer’s market where they are cheaper and sold is (slightly) smaller quantities.  They don’t go make-you-sick bad, but they do lose their flavor.

Herbs aside, one of the best things about the recipe is it’s ability to conform to your morning routine.  Allow me to explain.

Practical Guide to Making Egg Bake During the Morning Rush:

  1. Stumble out of bed
  2. Start coffee
  3. Allow oven to preheat while showering
  4. Mix ingredients and pour in ramekin
  5. Put in oven to bake
  6. Apply make-up/blow dry hair (if you’re a guy, do whatever guys do in the morning)
  7. Remove from oven
  8. Allow to cool while getting dressed
  9. Eat
  10. Run out door without forgetting to turn off oven

 

Cottage Cheese and Egg Herb Bake

  • 1/4 C cottage cheese
  • 1 egg
  • 1 egg white
  • 1/2 tsp Herbs de Provence
  • 1/2 medium tomato, diced
  • 1/2 C spinach
  • 2-3 basil leaves, chiffonade
  • S+P, to taste

Preheat oven to 350 degrees.

Beat the eggs and cottage cheese together until well-combined and beginning to fluff.  Add remaining ingredients and beat again to combine.

Pour into a ramekin and bake for 35-40 mins.

Note: You may need to broil for 1-2 mins at the end to finish off the top.  Be sure to watch closely so it doesn’t get too browned.

***

I’m seriously still grinning from all of these comments.  Give me a day or so, but I will visit your blogs – love discovering new blogs/allowing my Reader to continue growing out of control! 🙂

Do you eat a hot breakfast on work days?

Are weekend breakfasts different/special treats in your house?

Spinach Squash Soup and WIAW

By

Thanks for all the well-wishes about my Achilles!

 

I’m taking it easy. *le sigh*

It still hurts, but the pain isn’t as sharp anymore.  Well, it wasn’t so bad until I tried for a new max set of push-ups (are you doing yours?!).  And then I did this tricep workout (minus the sprints).  I suppose those activities use the Achilles for stability purposes… lame.

 

Back to resting… and entertaining myself by making soup!  I could hardly wait for WIAW to share it. 🙂

Happy #21 to WIAW!

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Breakfast

I  had to do a repeat!  It’s rare, but the oh-so-good Zucchini Oatmeal lured me in 2x in as many days. 🙂

I was a little sad when the bowl ended

 

 

Lunch

Did you know one sweet potato packs more fiber than a serving of oatmeal?!

 

Brussels, sweet potato with my homemade spiced almond butter, and coconut curry tempeh.

I <3 pretty food

 

Aren’t those brussels pretty like flowers?!  #bigdork

There was also going to be a pile of kale chips… but I burned the you-know-what out of them.  Whoops.

 

Snacks

Avocado Protein Shake with chocolate protein powder (don’t knock it til you try it!)

That’s my chocolate cookie sinking in the middle

The last bit of the orange blob deliciousness – i.e. Butternut Rosemary Hummus:

Still just as good – eaten with spelt pretzels, cherry tomatoes, and celery

Dinner

Have you ever heard of a Delicata Squash?  I had not until a recent trip to the farmer’s market.

 

Further research revealed that it is an heirloom squash.  It is, indeed, delicate.  Small-ish and probably less and 1/2 a pound in weight.  I’d compare it to a butternut squash, as it is on the sweeter side of the squash family.

Like other winter squash, it contains a ton of Vitamin A, carotenoids, and can act as an anti-inflammatory.

I read that you can eat the skin (it’s much more thin that that of a butternut), but I opted to peel mine since it was being used for a soup.

Did you think I’d repeat the entire day?  *Gasp*

 

I made a Spinach Squash Soup!  It was filled with all sorts of vitamins, a little heat, and some fantastic flavors like…

Roasted garlic. The other day I posted about roasted garlic and the secret to always having it on-hand (I roast several heads at once and freeze it).  Today was a perfect example of that idea paying off.  Regular garlic would certainly work here (though I’d cut back to 2-3 cloves), but the depth roasted garlic adds was a perfect accent in this soup.

Served with more socca.  I’m an addict.

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Spinach Squash Soup

(Inspired by this recipe from 101 Cookbooks)

  • 1 T habanero-infused extra virgin olive oil (I use Sweetwater Growers’ version)
  • 4 cloves roasted garlic, chopped
  • 1/2 medium yellow onion, roughly chopped
  • 1/2 tsp salt
  • 1.5 tsp cumin
  • 1/2 tsp coriander
  • 1 Delicata squash (~1.5 C), cut into 1 in cubes
  • 1 medium zucchini (~ 1C), roughly chopped
  • 1 C chicken or vegetable stock
  • 2.5 C fresh spinach leaves, loosely packed
  • Juice of 1/3 lemon
  • S+P, to taste

 

In a large, thick-bottomed pot over medium-high heat, add the olive oil.  Add the garlic and onions and saute 1-2 mins, just until soft.  Add in both squash, stock, and water.  Stir to combine, also adding salt, cumin, and coriander.  Bring to a simmer and cook ~15 mins until squash are soft.

Stir in the spinach, allowing it to just begin to wilt.  Stir in the fresh lemon juice.  Remove from heat and puree with a hand blender until smooth.  Taste, adjusting seasonings as desired.  Ladle into bowls, top as desired (I used tomatoes, pepper, and nutritional yeast), and serve.

Note:  If you don’t have habanero olive oil, don’t skip the heat – this soup would definitely be too bland without it.  Add a couple of diced jalapenos (or pepper of your choosing) when you toss in the onion and garlic.

Makes 2.5 cups.  (I wish I’d doubled it to make 5!)

***

What are you eating for WIAW?

Are you a good “patient” when it comes to resting after an injury?

 

Zucchini Bread Oatmeal

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I’ve made Blueberry Pie Oatmeal:

Carrot Cake Oatmeal:

Mexican Oatmeal:

Strawberries and Cream Oatmeal (OMG – this was good):

… my oats have been a variety of fun colors!

One thing they have NOT been is green.  Until now.

I like zucchini bread for breakfast.  Zucchinis are in season and especially delicious from the local farmer’s market.  These factors lead me down a path to an obvious breakfast conclusion… Zucchini Oatmeal.

Often I will spread nut butter on my zucchini bread, so I decided to follow suit here with a glob of almond butter…

… but it needed something extra.  Jelly?!

I popped a few blackberries in the microwave and ended up with a blackberry syrup of sorts. Zucchini Oats, PB&J-style.

Much like the bread, the zucchini is seen but not heard tasted.  If you are a fan of a sweeter zucchini bread, try it out with some chocolate chips!  I like to keep my b’fast a little more savory on Monday mornings.  Start the week out with my sweet tooth at bay. 🙂

Zucchini-Oatmeal

Zucchini Bread Oatmeal

  • 2/3 C unsweetened almond milk
  • 1/3 C oatmeal (I used McCann’s Quick Cooking)
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • splash of almond extract
  • shake of sea salt
  • 1/2 C grated zucchini
  • handful chopped pecans
  • 1/2 T almond butter
  • blackberry “syrup”

In a pot, combine first 6 ingredients and cook according to your oatmeal’s package instructions.

Just before done (1-2 mins), add the zucchini.  Stir well and cook another 1-2 mins.  The zucchini should add moisture, but if the oats get too dry add a little water or milk.

Meanwhile, place berries in microwave-proof bowl and heat for 20-25 seconds.  This makes a delicious, all-natural berry syrup!  You may want to add some sugar/syrup… but for my taste, the berries were sweet enough without it.

Remove from heat and top with almond butter, berries, or other toppings.

Makes 1 serving.

***

I hit up the Farmer’s Market this weekend and cannot WAIT to have a veggie-filled week.  #thingsineverthoughtiwouldsay

What’s your favorite oatmeal creation?

Do you look forward to getting back on track after a fun-filled weekend?

WIAW Pride

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Happy WIAW! (What I Ate Wednesday)

There seem to be a lot of posts lately where people are talking about their accomplishments.  I think that’s awesome!

 

The part that makes me sad is that many of these posts are pre-faced with something along the lines of:

“I don’t want to sound like I’m bragging…”

Or:

“Not to sound full of myself…”

 

Why do we have such a hard time sharing our “wins?” Charlie Sheen certainly didn’t and he isn’t even a winner.


Maybe it’s a female thing.  Not to stereotype, but I have never heard a dude apologize or hesitate before talking about a success.

Women tend to be raised to support and nurture.  Society tells us we are “caretakers.”  This doesn’t have to mean we need to keep it to ourselves when we’ve accomplished something!  We are allowed to be proud of ourselves and receive support and kudos from others.  Personally, I love sharing in your successes and cheering you on!

 

Share a personal success one person today.  I dare you.

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Today I am proud of myself for 3 reasons:

  1. I got out of bed and ran twice as far as I promised myself I had to
  2. I remembered to take pics of everything I ate for WIAW!  (Yes, I take my pics on Tuesday… I’m told that’s ok. 🙂 )
  3. I made some serious deliciousness with the other half of my butternut squash

 

Here’s the story of my 3 prideful moments on what I’m now creatively dubbing Terrific Tuesday:


1. Run

Promising low mileage is one way I coax myself out of bed for morning runs.  I don’t really enjoy going right from the bed to the street (that’s what she said), but on work days I don’t have time to chill first.  So I make myself promises:

“If you get up, you only have to run a 5K. It will be easy.  Get up!”

 

I had some verrry filling Mexican last night, so I didn’t need a snack other than to take my B-12 (awesome AM energy booster) before taking off.  Apparently this was just what the Dr. ordered for me today.

 

Stats:

  • Distance – 6 miles
  • Time – 49:22
  • Pace – 8:20

 

I think that’s my fastest time yet at this distance!  Admittedly my leg was shaking on the brake pedal while driving to work, but in a good “I pushed myself” way.

 

2. WIAW

 

Typically I realize half way through my food-eating for the day that I’ve forgotten to take pics of everything I ate.  Not the case today!

 

Breakfast:

My name is Laura and I am chia pudding-obsessed.

Blackberry Almond Chia Pudding

A few days ago I made Peach Cobbler Chia Pudding.  I’ve also done Banana Cashew Chia Pudding.  Today was Blackberry Almond Chia Pudding.

My favorite so far is still the Peach, but this was not bad.  I added a bit of butter extract which make it more pie-like.  Not bad at all, my friends.

Because everything tastes better in a martini glass

 

Blackberry Almond Chia Pudding

  • 1/2 C blackberries, cut in half
  • 1/4 C unsweetened vanilla almond milk
  • 1 T almond butter
  • 1 T chia seeds
  • 1/4 tsp butter extract
  • 1/2 tsp cinnamon

Place all ingredients in a bowl and mix well, mushing blackberries slightly in the process.  Store in refrigerator overnight.  In the morning, stir and enjoy!

 

Lunch:

Eaten at my desk, but it was so good I didn’t care.

Roasted Butternut Red Pepper Lentils

Leftover Roasted Butternut Red Pepper Lentils… which may have been even better than they were on day one.  The flavors had a chance to meld, I topped it with the last bits of fresh mozzarella… and I was one happy camper luncher.

Snack #1:

Celery and a freebie PB packet

 

Snack #2:

Peanut Butter Creme-filled Chocolate Newman-O's

Yesterday I got these in the mail from Mary @ Bites and Bliss.  I won a recent giveaway she hosted… talk about bites OF bliss.  What could be better than FREE Chocolate + PB cookies!?

Dinner:

Easy salad with a couple more of my little kid hidden veggie Chicken Bites.

Simple Salad with Chicken Bites

Snack #3:

Chocolate-Banana Green Creatine Protein Shake w/ Fiber

AND…

3. Serious Deliciousness

Newman's Own Spelt Pretzels and...

 

What exactly is that yellow-orange glob of tasty with my spelt pretzels?  Check back tomorrow… *insert evil laugh here*

***

Happy WIAW/Hump Day!

Share your win with me!  What have you done lately to make yourself proud?


Roasted Butternut and Red Pepper Lentils

By

This work-week began on Sunday with a quick-trip to DC for a meeting.

 

Upside: I am already home!

Downside: this morning’s breakfast was luke-warm hotel oatmeal.

Buuuutttt… for the first time EVER room service brought me the PB I requested!!  Thank you, Marriott.  🙂

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When I head out of town, I take note of all of the items I don’t want to let go bad.  Then I try to use them all.  It’s my own Top Chef Challenge.  Bring it, Gail Simmons!

I needed to devour some rosemary, cilantro, red pepper, butternut squash, and bok choy.  A little random, but that’s never stopped me before!  Necessity is the mother of invention.

 

Enter: a rockstar lentil dish.


 

After the Arabian Nights-themed Underground Supper Club, I was feelin’ Eastern-inspired.  Spices commonly used in this region are a great compliment to roasted veggies, so I was eyeing that butternut squash.

I was going to saute the red pepper, but those are great roasted too… so in it went with the squash.  The bok choy almost got roasted too, but that seemed a bit risky.

 

I’m not going to lie – this turned out 100x better than I could have ever hoped.  I wasn’t even thinking about using it for the blog until I tasted it.  Then I was all:

“Crap.  Now I have to attempt to photograph brown food again.”

 

Often people are leery of adding mint.  I was too… but DO NOT skip it.  The little bit I used brought out the spices and mint goes really well with cilantro.

 

The toasted cashews were an afterthought, but if you have them on had I’d say don’t skip that either.  The nutty taste with the mint and cilantro… file under: things that make you go mmmm!

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Roasted Butternut Red Pepper Lentils

  • 3 C butternut squash, peeled and cubed
  • 1 C red pepper, chopped
  • 2 T fresh rosemary, chopped
  • 1 T olive oil
  • 1 T ground cumin
  • 1 tsp turmeric
  • 1 tsp coriander
  • 1 tsp red pepper flakes
  • 1/2 tsp sea salt


  • 1 C black or green lentils
  • 2.5 C water


  • 1/2 C yellow onion, diced
  • 2 cloves garlic, minced
  • 1 bunch bok choy, roughly chopped


  • 1/4 C cilantro, minced
  • 1 T mint, minced
  • 1 T red wine vinegar
  • S+P and EVOO, to taste
  • 1/4 C toasted cashews


For the Butternut-Red Pepper Roast:

Toss squash and red pepper cubes with rosemary, olive oil, cumin, coriander, turmeric, red pepper flakes, and salt. Spread the mixture across a foil-lined baking sheet and roast 15 mins.  Flip pieces and roast for an additional 10-15 mins, until tender.  Remove from oven and let cool slightly.


For the Lentils:

Meanwhile, soak lentils for 10 mins in a small bowl, then rinse and drain.  Cook lentils in boiling, well-salted water just until tender but firm, ~20 mins.  Optional: rinse with cold water, then drain and cool.  I prefer to leave mine a tad hard and transfer t a bowl without rinsing.


For the Onions and Bok Choy:

In a shallow pot, saute onions in a bit of olive oil over med-high until translucent (~4-5 mins).  Add garlic and bok choy and saute for an additional 4-5 mins, until bok choy begins to wilt.  Transfer to a plate and let cool.


For the Cashews:

As the butternut mix is cooling, place cashews in the over for 3-4 mins, toss and allow to toast another couple of mins until beginning to brown.  Watch them carefully!

 


Combine lentils, squash mix, bok choy mix, vinegar, and additional olive oil (if needed).  Season with salt and pepper, to taste.  Garnish with cilantro, mint, and cashews.

Divide among 2-4 plates (would make a filling meal for 2) and enjoy!

 

It looks like a lot of steps, but I promise it goes by quickly because you’re doing them all simultaneously.

***

Traveling early in the week makes me feel like it should be Thursday or Friday already.

Is anyone going to the Healthy Living Summit in August? I’m in the market for a roomie if you’re looking!

Does your spell check recognize “bok choy?” Mine doesn’t.

 

Peach Cobbler Chia Pudding

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Thursday has arrived!  That means it’s almost FRIDAY!!!  The short weeks always seem to be the longest.  Long weekend withdrawal.

Yesterday was a particularly random/funny “Top Searches” day for Sprint 2 the Table; therefore, I’m calling today…

Top Search Thursday!

  • Mexican baby shower games (Mexican-themed food.  Universal games.)
  • Chocolate pudding with beans and avocado (Beans?!  Ok, ok… I’d probably try it.  These bean brownies are my fav.)
  • How to make me mmm mmm mmm (Uhhhh… should I be concerned?)
  • Why does my smoothy separate? (Smoothie.  Try adding a sprinkle of guar gum.)
  • Wines of Lebanon (Thank you, F+W Festival!)
  • Remove bitter taste from tempeh (Boil it!)
  • Apple pie oatmeal creation (That was pretty tasty.)
  • Chipotle state location georgia (That is more Stacy‘s area of expertise.)
  • Sweet on you dark chocolate sea salt cookies (If someone made me these cookies, I’d certainly be sweet on them!)
  • Good morning peaches (Good Morning! Thanks for the lead-in to today’s post!)

 

Funny searches, good lead-ins for a dessert-like breakfast… it’s a good day!

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A few months ago I made a Banana Cashew Chia Pudding (adapted from Leanne @ Healthful Pursuit) that was seriously reminiscent of actual banana pudding.

Since peaches are the theme lately, I decided to try out a Peach Chia Pudding.  I don’t even have the words to describe to you how delicious it was.  Tip: martini glasses amplify deliciousness.


First I tried it cold.  It was quite tasty.  Then I remembered Leanne’s suggestion to heat the banana version.  25 microwave seconds later I thought I was eating peach cobbler.

Chia seeds form a gel-like substance when soaked in liquid (hence the pudding), which is why this is such a great overnight breakfast.  In addition to making a fantastic pudding, they are a super food.

A few reasons Chi-chi-chi–chias rock:

  • Highest natural source Omega-3 available
  • Tons of fiber (7g per 2T)
  • Loaded with antooxidents, vitamins, and minerals
  • Provide lasting fullness/energy thanks to being slow-digesting
  • Hydrating – they can absorb 12x their weight in water!
  • May aid in muscle/tissue recovery

This pudding held me over until lunch (not an easy feat). I may eat this every day during peach season.

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Peach Cobbler Chia Pudding

  • 1 medium peach, sliced
  • 1 T chia seeds
  • 1 T cashew butter
  • 1/4 C unsweetened vanilla coconut milk (I used So Delicious)
  • 1/2 tsp cinnamon

In a small bowl, mash up peach slices until they are a chunky puree.  Stir in remaining ingredients.  Cover and refrigerate over night (or at least 2-3 hours).

In the morning, uncover and stir.  Optional: microwave ~25 secs (I strongly recommend trying it hot!).

Note: If you aren’t using a vanilla-flavored milk, you may want to add vanilla extract.

***

I wonder if people think search terms I use are funny?

What are some of the funniest terms you’ve used/seen?

Do you like chia seeds?  How do you eat yours?

 

Unwinding with Gratin

By

You know those days when you walk in to work thinking everything is going smoothly?  Your projects are expanding, there’s a long weekend ahead of you… life is good.  And then everything turns upside down.

Yeah… welcome to my Wednesday.

 

It started out well.  I ate a prune (instant stick-to-your-ribs energy!) and hit the streets for an run before the heat was too overwhelming.

Stats:

  • Distance: 5 miles
  • Time: 41:38
  • Pace: 8.28

 

When I walked in from my run, the concierge told me I had a package.  Packages aren’t bills!  Oh happy day! 🙂

I won a copy of Heidi Swanson’s new cookbook, Super Natural Every Day, from Lisa @ Snack Girl!  I never win anything – and THIS is a rockstar item to win.

If you don’t already know her, Heidi is one amazing cook.  I’ve never made anything from her blog that I didn’t love.  Check her out @ 101 Cookbooks.

 

Smiling in my cookbook-winning afterglow, I enjoyed a repeat breakfast: Protein Banana Pudding. This time I spread it on an Udi’s Gluten-Free bagel.  It was pretty good!  The texture still felt “normal” – something a lot of gluten-free breads lack (IMHO).

Full-disclosure: I never eat breakfast at the table.  It gets scarfed down in the bathroom in my mad-morning rush whilst chastising myself for not getting out of bed earlier.

I bought myself flowers


Then I got to work and the proverbial shit hit the fan.

The highlight of my day was using the restroom on another floor.  Why?  Because they had a sign on the door explaining why there are black mats on the floor between the stall dividers.

Apparently there was “concern voiced over the shiny finish to the restroom floor and the lack of privacy.  The solution was to add a couple of mats strategically placed mats between stalls to obscure the view of the person beside you.”

Who does that?! It did make me laugh, which was exactly what I needed. 🙂

Back in the safety of my own bathroom home, I took a moment to exhale before beginning dinner.  Gena @ Choosing Raw posted a recipe for Vegan Summer Vegetable Gratin.  I’ve been waiting forever weeks days to try it.

Step 1: Make it non-vegan… I was out of milk!

This Gratin is time consuming to make, but I promise it’s worth it.  The panko gave the eggplant an awesome crunch.  All that basil will look excessive when you’re layering, but it adds an amazing flavor.  Next time, I’ll may adding more tomatoes (they were fantastic roasted!).

This was incredibly good as-is.  I had 2 servings.

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Seconds. That’s a cookie on the plate behind the gratin. + a glass of Syrah.

Summer Vegetable Gratin

  • 1 1/2 medium zucchinis, sliced into 1/4 in rounds
  • 2 medium tomatoes
  • 1 large eggplant, sliced into 1/2 in rounds
  • 1 egg, beaten
  • 3/4 C whole wheat panko
  • 2 tsp oregano
  • 1 tsp red pepper flakes
  • 1 C Daiya pepperjack cheese
  • 1 C fresh basil, cut into ribbons
  • S+P, taste

 

Sprinkle the eggplant and the tomatoes with a generous dose of salt and let them sit for ~30 mins.  This draws out moisture and takes the biterness out of the eggplant.

Meanwhile, set oven to broil, and sprinkle the zucchini slices with salt and pepper.  Place them on a piece of foil in the oven until nearly crispy (but still moist).  Remove and set aside.  Reduce oven heat to 400 degrees.

Firmly pat eggplant and tomatoes dry.  On a plate, mix the oregano and red pepper flakes into the panko.  Dip eggplant slices in the egg, then dredge them in the panko and transfer to a foil-lined baking sheet with the tomato slices.

Place them in the oven for 15 mins.  Flip the eggplant slices over and remove tomatoes (the should be soft and browning).  After 25-30 mins (or when the eggplant is browned and crispy), remove the egplant.

Reduce oven heat to 350 degrees. Layer 4-6 slices of the eggplant in a small casserole dish.  Top with 1/3 of the Daiya and 1/3 of the basil.  Next, layer the zucchini and tomato slices.  Add another layer of 1/3 of the Daiya and 1/3 of the basil, followed by the remaining slices of eggplant.  Top with the remaining third of Daiya and basil.

Bake for 10-15 mins, or until the Daiya is melted.  The vegetables will be slightly crispy from the baking.

Make 6 servings.

***

Cooking relaxes me after an especially hard day.  Weird, huh?

What do you do to unwind?

Does your office have those mats between the stalls?! Creepy.


Tasting, Tasting 1-2

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Saturday and Sunday I visited the tasting tents at the Food and Wine Festival.  I miiiight have snuck in Saturday… shhhh!

The gates of heaven

The food was all good, but I was a little disappointed that there wasn’t more variety.

There’s only so much fried chicken and BBQ I can consume.

Indian-Spiced Fried Chicken and Waffles = worth it

An exception to the “too much fried” rule is the above Indian-Spiced Fried Chicken and Waffles by Asha Gomez of Spice Route Supper Club.  I have GOT to check out one of her events ASAP.  Rumor has it she may be looking for a restaurant space…

Celeb Highlight: I got to meet Chef Norman Van Aken (the father of fusion… I shook his hand!).

Food Highlight: The beer, cheeses, and desserts (duh).

Best beer – New Heaven

The cheese spread (pun intended)

Coming to Whole Foods ATL soon!

I wish I’d done a better job remembering to photograph… there’s was just so much to eat! 🙂

My favorites beer/cheese/dessert:

  • Wild Heaven Craft Beers – I’d had these before, but Invocation and Ode to Mercy are the two brews offered by this new Decatur, GA-based brewery.  If you find them, drink them immediately.  It’s the best new beer I’ve tasted in a long time.
  • Sweet Grass Dairy’s Truffled Chevre – Decadently delicious.  There’s no other way to describe this.  Need proof?  They are complete OUT for the season.  🙁
  • The Hungry Peach’s Peach Cobbler Cupcake – Moist, flavorful, light… dignity is the only thing that kept me from devouring their whole display
  • High Road Craft Ice Cream – Every flavor was good (I shamelessly sampled everything), but if I had to cheese I’d say don’t miss the Caffeine Cacao and the French Toast (JUST like your mamma’s… in ice cream-form).  Good news for Georgian’s – they are coming soon to Whole Foods!  #godblesswholefoods

I had a great time hanging out with 2 new friends on Saturday and the Lippy crew on Sunday.  (Nathan’s wife, Chelsee = coolest chick ever.)

Me and Nathan Lippy. Our hair matches a little.

________________________________________________________________________________________

If you ever wonder if your “clean” way of eating really makes a difference, eat like I did all weekend.  Monday I woke up feeling like crap.  Too.  Much.  Rich.  Food.

I seriously almost hurled during the flight to my client meeting.

At least it was better than it would have been: I ran 5 miles Saturday morning, took an hour walk that afternoon, played 2 ball games Sunday morning, and then ran 3.5 miles.  I should re-name this blog Run-Eat-Repeat. 🙂

I’m trying to mini-detox this week.  It’s not working so well since I’ve been traveling, but I’m definitely eating much cleaner than I did this weekend!  Monday I drank my breakfast (not in a noon-game tailgating way) before rushing to the airport:

Some days, you just need a green smoothie.  This was one of those days.

I did my P90X Ab Ripper X (best ab workout ever, btw), followed by my 75 push-ups (are you doing yours?!).  Then chugged enjoyed this refreshing smoothie.

Mango-Almond Smoothie

  • 1/2 champagne mango
  • 1/2 banana
  • 1 C fresh spinach
  • 1 C unsweetened vanilla almond milk
  • 1 scoop vanilla protein powder
  • 1 tsp Maca
  • 1/2 tsp cinnamon
  • 1/2 tsp almond extract
  • water (adjust to desired consistency)

Put it in a blender.  Pour into glass.  Top with your favorite crunchy treat (I love this low-sugar citrus-granola).  

Drink up!

***

More like what I gorged on this weekend… but whatever… 🙂

Even though we’re already mid-week, this may be a timely discussion question given the upcoming long weekend…

How do you detox after a weekend of indulgence?

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