Sprint 2 the Table

Appetites and Adventures

It’s a Girl!

By

Yesterday was an awesome day.  It started with the link love and an awesome recipe round up on Angela’s blog (Welcome, new visitors!) and ended with…

…a kitten!

Yesterday I met the perfect baby girl.  She is a loving, 10 month old rescue kitty who purrs constantly.

I think I'm in love

This is the sweetest, most loving kitten in the world.  She walked in and made herself at home.  Note to self – trim her claws!


Her name is Stevie.  As in Nicks.

Stevie was very curious about my breakfast.  We both need to work on NOT begging for food. 🙂

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One of the recipes from yesterday’s round up was from Averie @ Love Veggies and Yoga.

I just happened to have everything on hand to make her Microwave Blueberry-Banana Oat Cakes for breakfast.

I made a few modifications, but followed her recipe pretty closely.  I will for-sure be trying this again and experimenting with different fruits/toppings!

Microwave Blueberry-Banana Oat Cakes

  • 1/2 ripe large banana, mashed
  • 1/2 C dry oats
  • 1 tsp cinnamon
  • 1/4 tsp freshly grated nutmeg
  • Shake of salt
  • 1/4 C unsweetened almond milk
  • 2 tsp blackstrap molasses
  • 1/4 C fresh blueberries

Mash the banana in a microwavable bowl.  Add remaining ingredients except blueberries, stirring to combine.  Fold in blueberries.

Allow to stand ~5 mins, until oats soften a bit. Microwave for 3.5 – 4 mins.

Per Averie: You will know when it’s done because it will not be “juicy” looking anymore and it may have some “holes” on the surface.

After mircowaving, allow to rest for a couple minutes (mine didn’t make it longer than a minute…).  Eat in that bowl or easily invert/remove from bowl and re-plate it, or take as a to-go snack.

I didn’t top mine, but next time I’d love a glob of melty almond butter on top.  PBJ oat cake.  Greek yogurt would also be tasty (icing on the cake!).

***

I’m trying hard to motivate myself to go run after last night’s downpour.

Do you like running in post-rain conditions?  Is it so fresh and so clean or just chilly and wet?

Come on, sunshine!


Chickpeas + Spiced Tomato Sauce

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The Tough Mudder is just over a week away and I’m only up to 5 miles!

 

 

Stats

Distance: 5 miles

Total time: 42:32

Pace: 8.46

It was a hard 5 miles.  I blame this windy weather.  Is this Chicago or Atlanta?

Did I mention the obstacle course is 11 miles??? I’m getting nervous.

 

In much less-stressful news, Atlanta is finally getting a vegan restaurant.  Welcome, Dulce Vegan Bakery and Café!!! (1994 Hosea L Williams Dr NE, Atlanta, GA 30317)

According to What Now Atlanta’s article, the restaurant will open in Kirkwood late this month.  They will serve the typical 3 S menu (soup-salad-sandwich), but they aim to have gluten-free and RAW options.

The raw aspect is most exciting to me.  I love the creativity that goes into raw food and the “high” you feel after eating such a clean meal (can we get a San Fran-like Cafe Gratitude???).

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I put off St. Patrick’s Day food in favor of continuing with my Indian week.  Chickpeas, tomato sauce, and a spaghetti squash were the inspiration.

What had happened was… I wanted spaghetti squash.  I love to eat it with marinara, but after a 5 mile run I needed more bulk.  And garlic spices!

I’ve done spaghetti squash a lot this winter.  You can either cook it in the oven or microwave until soft (8-10 mins).  This time I chose the oven… but I honestly don’t think it matters.

Spaghetti Squash

1. Preheat the oven to 400 F.

2. Cut the squash in half (soften in microwave first if it’s too hard to cut) and remove the seeds.

3. Place in a glass baking dish, cut side down, in about 1 in of water.  Cook for ~40 mins, or until shell is tender when pierced with a fork.

4. Remove the flesh with a fork.  Place the “spaghetti” in serving bowl and toss with olive oil, salt, and pepper to taste.

 


Chickpeas + Spiced Tomato Sauce

 

  • 1T EVOO
  • 1T coconut oil
  • 1 large shallot, chopped
  • 8 garlic cloves, minced
  • 2 tsp (~1-inch piece) fresh ginger, chopped
  • 26.5 oz canned chopped tomatoes (1 box Pomi)
  • 1 bay leaf
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1/2 teaspoon cayenne pepper
  • 1/4 C chopped fresh parsley
  • Juice of 1/2 lemon
  • 1 15 oz can chickpeas, drained
  • S + P, to taste

In a large skillet, heat the oils.  Add the shallot and cook over medium-high heat until translucent, ~3-4 mins.  Reduce to medium heat and add the garlic and ginger.  Cook, stirring frequently, until fragrant, ~2 mins.  Add the tomatoes, stirring to combine.  Followed by the bay leaf, cumin, coriander, turmeric, and cayenne, again stirring to combine.

Simmer over low-medium heat until thickened, ~10 minutes.  Add the lemon juice and chickpeas, continuing to simmer until the chickpeas are softened and flavors are combined (~7-8 mins).  Season with salt and pepper to taste.

Serve alone in a bowl, or over spaghetti squash (or actual pasta).

Nutritional Approximations (sans squash): 214 cals, 8g fat, 29g carbs, 9g fiber, 6.6g sugar, 6.6g protein (and a good source of vitamin B-6 and Manganese!)

***

Have you done a race you weren’t quite ready for?

Last minute training tips are appreciated. 🙂


Repeat Thursday

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For those of you in the South (or who are lucky enough to have a Chick-fil-a nearby), I have 2 important news items:

1. Tomorrow is FREE FryDay.  All you have to do is go to Chick-fil-a between 2 and 4p and ask for Heinz Dip & Squeeze-free FryDay promotion.  You will be rewarded with a free medium order of yummy waffle fries.  Apparently all this is thanks to the new Heinz Dip & Squeeze Ketchup package, which holds 3x more ketchup than the packets.

2. While you’re there… Chick-fil-a has a new Banana Pudding Milkshake.  This could be heaven.  Never mind the 780 calories and 104g sugar.  That’s in the small size.

Who wants to split one???

If the shake isn’t on your diet, try out this guilt-free Overnight Banana-Cashew Pudding.  I’ve made it two days in a row.  This morning I heated my bowl and OMG was it good.

I also re-made my Mexican Black Bean Brownies.

I reduced the egg and sugar (they are even healthier!), took a new pic (why is dark-colored food SO hard to photograph?!), and improved the instructions.

The latest estimation is that they have around 150 calories per serving (makes 20 healthy-size brownies) 3g of protein!

In the spirit of repeats, I’m about to enjoy the last of my Garam Masala Daal for lunch.

Lentils are still really good leftover.  They are not photogenic. Be sure to add some water when you re-heat to avoid drying.

Tomorrow I promise something more original.  And St. Patrick’s Day worthy.

Get excited.

***

I’m taking a lunchtime run!  Being able to break up the computer-screen daze is a rare – yet welcome – treat.

Do you need a break midday?  How do you escape?


Garam Masala Daal + Banana Cashew Chia Pudding

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Today marks the THIRD day in a row I’ve woken up early and worked out.  

This is nothing short of a miracle.

This morning I did my favorite bike-elliptical-treadmill intervals while watching GMA recap Charlie Sheen’s craziness.

Yes, I do have the app to help wake me in the right sleep cycle… this morning I also had a little added motivation.

Breakfast.

I made an overnight cashew-vanilla banana pudding.  I swear to you, it tastes like banana pudding.

Overnight Banana Cashew Pudding

  • 1 banana, mashed
  • 1 T cashew butter
  • 1/4 C coconut milk (So Delicious unsweetened)
  • 1 T chia seeds
  • 1/2 tsp vanilla extract

Mash and mix together and refrigerate overnight. Remove from the fridge in the morning and enter breakfast heaven.

Last night I scored a huge win in the kitchen.  With lentils, no less.  After the cleanse, I swore them off.  These are an exception – I’d eat this every day. Black Beluga Lentils.  Yep – like the caviar.  While they do resemble beluga caviar, but don’t be scared.  Their flavor is more bean-nutty than fish-salty.

Unlike “regular” lentils, Black Belugas hold their shape and a bit more structure when cooked.  They’re smaller, and therefore cook more quickly.  Watch out – easy to over-cook/dry out!

I wasn’t kidding about this being Indian Week.

I haven’t found a good explanation of what exactly allows one to call Indian-spiced lentils “Daal.”  So I’m taking liberties with it.  Bwhahaha! Pictures, notsogood.  Daal, incredible.

If I were you, I would make this. TONIGHT. Full of flavor, fun to experiment with, and plenty filling. Due to my love of spice, I added red pepper flakes.  It really wasn’t too spicy, but you always leave it out.  Definitely don’t leave out the bay leaf.  It adds a great depth of flavor.

Garam Masala Daal

(Inspired by this from Angela @ Oh She Glows)

  • 1 cup uncooked black beluga lentils
  • 2-3 cups water
  • 2 T extra virgin olive oil
  • 1/2 chopped medium red onion (~3/4 C)
  • 1/2 garam masala
  • 1/4 tsp turmeric
  • 1/4 tsp ground cinnamon
  • 1/4 tsp red pepper flakes
  • 1 bay leaf
  • 1 1/4 tsp fresh ginger, minced
  • 2 garlic cloves, minced
  • 1 T fresh lemon juice
  • 1 cup tomatoes, diced
  • S + P, to taste
  • 2 T fresh parsley, chopped

Rinse the lentils and place them in a medium pot with 2 cups of water.  Bring them to a boil, add a few pinches of salt, and reduce to a simmer.  Cook until tender, about 30 minutes.  Add more water as need to avoid burning – I added 1/2 C with ~10 mins to go.

Meanwhile, heat the oil in a large skillet.  Add the onion and saute until just translucent, ~5 mins.  Now add in the spices (garam masala, turmeric, cinnamon, red pepper flakes, and bay leaf), stirring and cooking ~2-3 mins to combine flavors.

Add in the minced ginger, garlic, and lemon juice and stir.  Cook over low heat for another 2-3 mins.  Add in the tomatoes, salt, and pepper.  Stir and cook until slightly reduced, 8-10 mins. Stir in the cooked lentils.  Allow to cook for another min or two.

Place in bowls, drizzling with a squeeze of lemon juice, olive oil and flaky salt (I use basil-infused olive oil and lemon salt – v. good).

***

Did you watch Charlie Sheen’s interview last night?  What was your favorite Charlie quote?

In case you need help understanding Sheen, check out the Charlie Sheen Dictionary.

Indian Week

By

PSA: Sleep Cycle is the best app ever.

 

Wild ass claim…

From their website, Sleep Cycle is a “bio-alarm clock that analyzes your sleep patterns and wakes you when you are in the lightest sleep phase.” Since using it, I have woken up on time (or early!) and not pressed snooze the first time.

By far, the most useful app I’ve downloaded to-date.  I’d give it an Oscar. For the second morning in a row… I had time to go to the gym!!!

And make a tasty breakfast:

Roasted grapefruit with fresh nutmeg, cinnamon, and coriander.  Side of Greek yogurt + chia seeds.  Coffee.

If you’ve never tried a roasted grapefruit, I highly recommend it.  It is an easy and grapefruit is in season right now.

For a “how-to,” check out this post.

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This week has inadvertently become Indian cuisine week… (more after the jump)   … 

Read More »

Mojo and Sunshine

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You know you live in the city when…

…you notice brand-new, yet-to-be-bolted-down park benches and the first thought you have is:

I can’t believe no one has stolen those yet!

🙂

The new benches were noticed along my lunchtime run.  The run I was NOT motivated to go on, despite the lovely weather.

The only advice I have to pushing through a run is to break it down, 1 mile at a time.

  • Set a short goal (mine was 2 miles)
  • At that mark, re-assess (I decided to do a 5K)
  • Still not feeling it?  Walk for a minute, or run some stairs to break it up.
  • Determine the end goal (I did enough for an even 4 miles)

Today’s run:

  • Distance: 4 miles
  • Time: 35:50
  • Pace: 8:88/mi

I’m really proud of my time given the fact that it was SO windy out there!

You should always reward yourself after a run like that.

I recommend doing so with this:

How does Angela @ Oh She Glows come up with this stuff?!

Try her Sweet Potato Breakfast Casserole.  You won’t be sorry.

I followed her directions exactly, except I halved the banana called for, nixed the maple syrup (I used vanilla almond milk, which I find to be sweeter) and made them in 4 ramekins.

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Good news!

At my follow up appointment, the oral surgeon said I can eat items that I can mush with my tongue.  My tofu is getting its mojo back!

If you’re like me, you open a can of chipoltes in adobo sauce, use 2 or 3, and then forget you still have half the can in the fridge.  Use the other half for this mojo marinade!  It was fantastic.  I used half of the marinade on chicken (for the non-tofu lovers), and remainder in tofu.  I’m told the chicken was good and I know the tofu was.

The marinade does have a kick, but it isn’t bad after marinating/cooking.

In need of a side, I got creative with the sunchokes and sweet potato.  I have never cooked a sunchoke before, but had eaten puréed or sauteed sunchokes at several places (Holeman & Finch does a stand-up sunchoke sauté).

 

 

Sunchokes (a.k.a. Jerusalem artichokes) are the root of a sunflower. Raw, they look a like ginger root and can be found at your local farmer’s/speciality market.  Sunchokes have an earthy, almost nutty taste and a potato-like texture upon cooking.

They are good for the intestines, and a source of Vitamin C, potassium, and Iron.  And they taste good!

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Mojo-Marinated Tofu

(slightly adjusted from Tyler Florence)

  • 1 block extra firm tofu
  • 1 blood orange, juiced
  • 2 limes, juiced
  • 3 T EVOO
  • 3 garlic cloves, minced
  • 3 chipolte chiles, in adobo sauce
  • 3 T cilantro leaves, chopped
  • 1 tsp ground cumin
  • 1/2 tsp salt

Drain tofu and pat dry.  Cut in half horizontally, placed between towels, and press for 10 mins.  (I placed a large iron skillet on top of mine.)

Meanwhile, in a small bowl, combine all the marinade ingredients.  Using an immersion blender, puree until smooth.

Pour over pressed tofu in a bowl or baggie, tossing to coat. Refrigerate for an hour hour, allowing flavors to combine.

Preheat a ridged grill pan on medium heat.  Lightly oil the grill pan.  Drain excess marinade from tofu and grill the over medium heat, cooking for ~4 mins on each side.

***

Sweet Potato Sunchoke Purée

  • 1 large sweet potato, peeled
  • 1 large piece of sunchoke, peeled (about 4 in)
  • 1/2 large or 1 small yellow onion
  • 1/4 C plain non-fat Greek yogurt
  • 1/4 unsweetened vanilla almond milk
  • 1/2 tsp fresh grated nutmeg
  • S + P, to taste

Dice the the potato, sunchoke, and onion.  Cut into 2 in cubes and place in a medium pot and cover with water.

Add 1/4 tsp salt, bring to the boil, then simmer for 15 mins, until tender.  

Drain the vegetables and return to the pan.  Stir in yogurt, milk, nutmeg.  

Using an immersion blender, combine all ingredients until smooth.  Salt and pepper to taste.

***

What new food have you tried lately?  Are you more likely to try it at a restaurant or devise your own concoction at home?


Lemme Upgrade ‘Ya

By

Happy President’s Day!

It seems that most people had to work, but we had the day off since we didn’t get MLK Day.

Productivity was high!  Checked off my to-do list:

  • Run
  • Banana Republic
  • West Elm (I still have the curtains that came with my condo… embarrassing)
  • Verizon
  • Talked to the tattoo guy (more to come on that…)
  • Farmer’s Market (where I managed to spend $50 despite not being able to chew food… foodie fail win)

The run this morning was slow going, but I was fine with that because I was sore from having a GOOD run yesterday!

I attempted a run last weekend and had to quit because my jaw bones were shaking (I have no idea how else to describe it… but it’s like I can feel my bones moving) and my head was pounding.

Anyway, yesterday I did a 5K in 26:40.  Then ran/walked another 1.25 miles.

So a less-than amazing run today was fine by me.  And I treated myself to a post-run latte at Caribou Coffee while reading the paper.

Now I need to figure out endurance before the Tough Mudder on March 12th… follow up with the Doc tomorrow… hopefully he won’t make me stop!

Any way, also in honor of my President’s Day off, I tried a new oatmeal method. Chocolate-Covered Katie’s Voluminous Oatmeal.

I added a little much liquid, but I’m re-doing it tonight to perfect tomorrow morning.  This morning, I added a scoop of vanilla protein powder (post-run refuel!), cinnamon, and peanut butter.  Tasty, if I may say so.

The BEST part of any holiday is the present!

I got an iPhone!

Thank you, Verizon

My first picture with the Hipstamatic app…. it was stressful trying to get everything set up!

***

So, now that I’ve joined modern society…

What are you favorite, must-have apps?


Sweet Photo Evidence

By

Big news on Hump Day!

 

  1. I am now a Foodbuzz Featured Publisher! (Check out the banners to the left… there will be one more to come.)
  2. There is a picture of the jaw breaking fall!!!

 

Here’s the before – this is the “roll out” where we get introduced before the bout begins.

© Basil Gravanis, 2011

 

It’s more of a pre-break picture, but it’s an awesome action shot:

© Basil Gravanis, 2011

Thank you to the talented Basil Gravanis for making this magical photo happen. 🙂

(Derby 101: The helmet panties with the stars indicate the jammer.  Jammers earn a point per opposing blocker passed after the initial pass through the pack.)

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Annnnnd that’s why I’m drinking a Sweet Potato Smoothie right now.

Yes, I know… I’ve done this before (soooo last season…).  This time I discovered the more sweet potato, the better.

Sweet Potato Smoothie

  • 1/2 baked sweet potato
  • 1 scoop vanilla protein powder
  • 1 giant handful of spinach
  • 1/4 c unsweetened almond milk
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 1/4 tsp ginger
  • 1/8 tsp nutmeg
  • Shake of salt
  • Water + ice to taste

Put it in a blender, smooth it out, and slurp it up!

***

What’s the worst damage you’ve ever done to your body?  

Any cool scars/pics/proof? I have a pic and lots of soup ideas. 🙂


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