Sprint 2 the Table

Appetites and Adventures

Happy 4th of July!

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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

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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!!!***

Chef Summer Series – Bruce Logue

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Wednesday’s dinner was so good I woke up still in a food coma.

Yes, I realize that makes no sense.

The best way to recover from a massive dinner is a run.  The reason I love a morning-after run isn’t due to excess calorie intake.  The purpose of the run is to sweat out the stuff my body hates.

See, I LOVE dining out.  I like rich foods.  I like red meat.  I like wine a lot.  My body can’t stand those things.  I actually woke up in the middle of the night in a full sweat as my body rejected the aforementioned.

Today’s run was to sweat it all out.

Stats:

  • Distance – 4 miles
  • Time – 32:17 mins
  • Pace – 8:04 mins

In today’s heat, sweating was not difficult.

The most important part of the morning-after run is to strike the “I’m a bad ass” pose.

What deliciousness brought on the morning-after run?

My friend Corrine and I attended another of ONE Midtown Kitchen‘s Summer Chef Series.  (Remember the first one with Chef Hugh Acheson?)

This week’s guest was Bruce Logue from La Pietra Cucina (my favorite Italian place in Atlanta).

Chef Bruce Logue

The amuse, 1st and 5th courses are done by ONE’s Chef Drew Van Leuvan and courses 2-4 are by the guest chef.  Each course is served with a pairing.

The Menu

As we waited for all of the guest to arrive, we were treated to crisp glass of sparkling wine that I wish I knew the name of.  It was light and refreshing after coming in from the heat.

Amuse

One of my my favorite dishes of the night – Potato Zeppole wrapped with a charred beef and dusted with rosemary and freshly ground pepper.

1st Course

This was my favorite.  We learned as the dish was being served that Chef Drew used to own a pasta making company.

That was apparent in the perfection on this Sweet Corn and Mascarpone Tortellini.  It was served with a tomato that had been roasting for 3 hours, smoked cream, and lemon verbena.

All of the flavors we good, but the perfection of the pasta made the dish.  It was so light it almost melted in my mouth.

The pairing was great as well.  A glass of Borgo Conventi, Collio Sauvignon 2009.  It was ok on it’s own, but paired with the dish the flavors grew and we discovered this was an incredible multi-layer, complex wine.  Brassy and floral, then a super-juicy melon, followed with a clean ending. Cheers.

2nd Course

This was the only problem of the night.  The planned course was to be a burrata, but it apparently was delayed in it’s arrival from La Pietra.  Therefore, we were served the 3rd couse.

The Cavatelli with green garlic, asparagus, and a white bolognese.  Cavatelli is similar to gnocchi; however it is made from flour, semolina, and water (no potato like gnocchi).

It was quite good – chewy pasta, rich bolognese, crunch scapes.

The pairing was excellent… and is now my favorite Italian beer!  Menaerea Ambe.  The beer was a nutty, surprisingly light amber with a touch of honey

The problem was the order – this rich pasta dish following another intensely-flavored pasta dish was too much.  We needed the lighter course and sparkly beverage originally planned here to rest the palate.

3rd Course

The originally planned 2nd course came out next: Whipped Burrata with summer squash, cherry tomatoes, and pesto genovese.

I love burrata, so whipped burrata seemed like a good idea and it would have been at a 2nd course.  Unfortunately, by there time we got to this we were ready to keep going to the meat.  The table agreed that it was like being brought down too soon at this point.

Don’t get me wrong – it was still tasty and the whipped burrata was interesting.  Almost ricotta-like.  The pesto was the highlight of this dish – not too cheese-reliant, allowing the basil to shine.

The pairing was not the best.  It was called a Ruby Slip: Absolut Ruby Red, Prosecco, and Lemon.  The drink itself would have been a great starter, but was wayyyyy to light at this point in the meal.

4th Course

Milk and Fennel Roasted Pork Arista with a warm broccoli salad and truffle chips.

Truffle chips are just as good as they sound like they would be, FYI.


Arista is just a fancy way of saying pork loin cooked in milk.  It is extremely moist and flavorful without being too rich.

The pairing was a Due Torri Pinot Noir.  I was more than ready for a good red and this fit the bill.  It was full of berries on the palate and finished with a hint of spice.

5th Course

We were stuffed at this point.  They brought out dessert and my eyes nearly popped out of my head.  It was a HUGE Blackberry Tart.

Thankfully, there is a whole other part of the stomach for dessert.

It wasn’t actually berry-heavy.  The tart was filled with a couple of blackberries, pecan cream, and… gorgonzola granita.  I finished it like a champ.

The gorgonzola granita stole this show – a salty, cheesy, ice cream topping.

The pairing was weird.  It was a deep glass of Tenuta Lodola Nuova, Vino Nobile di Montepulciano 2004.  I get where they were going, matching it to stand up to the granita.  However, it was way too intense for any bite that didn’t have the granita.  The smoky, leathery taste and chewy tannis overshadowed the tart filling… it was really good with the Pinot I had left for the previous course though!

See why I woke up in a food coma?!

***

One of my favorite parts about these dinners is meeting new people, as seating is communal-style. I promised the people at out table a shout out: Hellooooo! 🙂

What is your “cure” for over-indulgence?

Is your body less of a fan of certain foods than your palate is?

Zucchini-Banana Protein Muffins

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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?

Weekend Stars

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Every once in a while, the stars align just right…

 

and a perfect Saturday is born.

This Saturday began with the 21st Annual Pride Run at the park across from my condo.

There was a special buzz in the air following the news that New York joined a growing number of states extending the basic right of  marriage to all of its citizens.

I’ve run this race 3x so far and it continues to be one of my favorites.  The course is great, it’s well-organized, the runners are friendly, and it gets strong crowd support.  Even the police blocking off the streets cheer the runners on!

This year’s race solidified the event’s place in my heart… it marks the first time I placed in the Top 3 Females Overall!

I earned 3rd place overall and 1st in my division!!!

Stats:

  • Distance – 3.14 miles
  • Time – 23:41 mins
  • Pace – 7:45 mins

 

I have NO idea where that came from, but OMG I was thrilled!!!

 

Post-race I walked across the park for some raw milk (I know it’s controversial… but it does have benefits and it tastes like a milkshake!), farm eggs, and peaches.  There is nothing more delicious than local, fresh food.

 

The afternoon was filled with softball and some quick pre-reunion weight lifting.

At the reunion I saw some people I was looking forward to reconnecting with, which was nice.  Overall… I don’t know what I expected, but was just ok.  High school seems like a lifetime ago, and it wasn’t the best of times for me.

 

In true foodie fashion, dinner was the best part of the night.

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A small group of old classmates (we are now good friends) – myself, Mallory (my BFF), Greg (her husband), and Laura (another friend) – all met for a pre-reunion dinner at Bocado (887 Howell Mill Road NW, Atlanta, GA 30318, 404-815-1399).

Thank god because the only food they served at the event was a cold tray of chicken nuggets.

 

Bocado has been on my “to try” list for far too long.  Several have contended that they serve the best burger in Atlanta; however, the other menus items are the real standouts.

 

My jalapeno-infused tequila cucumber martini was light and clean tasting.  The flavors were perfectly balanced – a great start to dinner on this hot day.

We enjoyed our drinks with a cheese plate made up of:

  • Purple Haze (goat, California)
  • Humboldt (goat, California)
  • Ewephoria (sheep, Holland)
The Ewephoria took the prize as the favorite, and the best named.

 

Our cheeses were served with radishes, cranberries, honey, and perfect crusty bread slices.  I say perfect because often toasted bread is so saturated in olive oil or butter that it becomes a chewy, greasy mess.  These slices were brushed with just enough olive oil to compliment the flavors.

For dinner Laura and I ordered small plates to share.

These were the best Fried Green Tomatoes I have EVER had.  Normally I’m not a huge fan due the the soggy, greasy nature of the dish.

The chef’s interpretation of the dish did not suffer from this affliction.  The tomatoes were cut into spears and battered in corn meal, leaving them crisp and relatively light.  They were served over a bed of greens and radishes with hot sauce and a buttermilk herb dressing.

Our Beet Salad was served in a bowl with farro, orange segments, fennel, toasted hazelnuts, avocado, and goat cheese.  The flavors played together quite well.

Toasted hazelnuts added a dimension to the more typical beet-orange-goat cheese combo.  I especially enjoyed the different textures – the crunch of the nuts with the slightly chewy farro and creamy avocado and goat cheese.

 

The Burrata was the one dish that I wasn’t impressed with.  The eggplant caponata on top was great, but the burrata itself was a bit too rubbery.  It was the only dish we didn’t finish.  However, it was served with a kalamata olive country toast that was delicious.

Our waiter highly recommended the Summer Squash Salad.  As advertised, it was very good.  My only complaint is the heavy hand on the olive oil.  The squash was delicious and the cherry tomatoes were some of the best I’ve had this season.

Mallory and Greg both ordered the infamous burger.  It was quite good.  As good as Holeman & Finch?  My vote is YES… but it’s very close.

The burger is served with house-made herbed french fries and a side of a buttermilk herb sauce.  I’m not a HUGE french fry eater and I could have eaten an entire plate of these.

For dessert we chose a Banana Bread Cake layered with chocolate ganache and cinnamon icing.

We hated it.

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Several other bloggers have begun posting recaps of the previous week’s workouts.  I love the idea – if for no other selfish reason than to have a reference for myself to look back at.

Workout Recap (6/20-26)

  • Monday – 4 mile run, 84 push-ups
  • Tuesday – P90X Ab Ripper X, 84 push-ups
  • Wednesday – Triceps/Chest, 3.5 mile run
  • Thursday – 4.5 mile run, 84 push-ups
  • Friday – P90X Ab Ripper X, 15 mile bike ride, 84 push-ups
  • Saturday – 5K, softball, 30 mins upper body weights, 84 push-ups
  • Sunday – Softball, P90X Ab Ripper X, 84 push-ups

***

I never was a cornflake girl…

Was high school a good experience for you?

Do you like when bloggers post workout recaps?


Breakfast Apple Cupcakes (Recipe)

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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.

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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.

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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?!

Protein Lassi

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Is everyone else getting all of this rain?!

 

I got all dressed to run this morning and realized it was POURING. #fail

It did eventually let up and I headed out… only to realize that my Achilles is not totally healed.  Oops. So I’m writing this with my trusty bag of frozen peas. 🙂

Stats:

  • Distance – 4.5 miles
  • Time – 38:01 mins
  • Pace – 8:45 mins

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Post-run I enjoyed a savory Protein Lassi that was an appropriate pre-cursor to dinner.

A lassi is simply a yogurt-based Indian drink.  They can be savory, salted, or sweet.

 

They have green smoothies in India too!

Lassi’s are the perfect compliment or end to an Indian meal since the yogurt (and fruit if using) calm your palate after all the spicy, strong flavors.

It seems that everyone has been making them lately!  My Protein Lassi isn’t as sweet as the commonly-seen mango, but I loved the savory flavors and the lightness of it (recipe at the end).

 

Why was my lassi a good pre-cursor to dinner?  I went to see Avenue Q (HILARIOUS!) last night, but prior to the play we hit up a local Indian restaurant called Planet Bombay (451 Moreland Avenue NE, Atlanta, GA 30307; 404-688-0005).

Funniest. Play. Ever.

 

If you haven’t seen this play (and aren’t easily offended), I highly recommend it!  Do not take your grandparents.

 

Back to the Planet Bombay…

 

My friend got the meat combo plate:

It cane with spring rolls, rice, naan, Chicken Saag, Chicken Tikka Massala, and some sort of beef dish (maybe Bhuna?).

The spring rolls and rice were boring, but the Saag and Tikka were really good!  The naan was on with right track with a bit of char, but it didn’t quite get to the point of awesome with the texture.

 

I chose a Tofu Tandoori:

The tofu itself was delicious.  It was done in a marinade of yogurt, lemon juice, and “special” tandoori sauce and was served on a sizzling hot plate with onions (side note: I love burnt onions… these made me happy).  The texture of the tofu was amazingly fluffy and the spice-level was just right for me.

It came with a side of rice, cucumber-yogurt dip, and roasted eggplant and zucchini in a tomato sauce.  They were just ok.

 

What was really, really good was the side of spinach rice (the green and white mound behind the tofu pictured above).  It was a Basmati rice cooked with a lot of spinach, onions, and butter. Delish.

 

At the end of the meal they brought out a bowl of fennel seeds that appeared to have Nerds sprinkled in it:

 

We couldn’t figure out what to do with it!  Does anyone know?!

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Savory Protein Lassi

  • 1/4 C Greek-style yogurt
  • 1 C ice water
  • 1 scoop vanilla protein powder
  • 1 C spinach
  • 1/2 tsp coriander
  • 1/4 tsp ginger
  • 1/4 tsp rosemary

 

Put it all in the blender and mix until smooth!

Note: I would have added cardamon too if I’d had it on-hand.

***

Avenue Q is my new favorite play.  Those Bad Idea Bears had me rolling with laughter!

Have you seen Avenue Q?  Did you love it?

Are you a fan in Indian food? (Clearly, I cannot get enough.)


Japanese-ish Hummus

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It’s New Hair Thursday! 🙂

I love my stylist even more than I love chocolate cake (translation: love her a lot).

Karen worked in my old neighborhood salon, but moved to North Georgia.  I now drive an hour to go see her at her own salon called Lava Hair Studio.  Check our her new ad:

Karen and I have been together since I was 15.  It was only fitting that I go see her right before my high school reunion this weekend.  I cannot believe it has been 10 years!

Always have to have some red in it. Somethings never change.

Today was especially good because I feel SO much more human.  Thank you all so much for the get-well wishes!

I busted out a easy run during lunch to sweat out the rest of my sick germs.

Stats:

  • Distance – 3.5 miles
  • Time – 28:55 mins
  • Pace – 8.16 mins

 

Delicious food made things brighter as well.  I wish today’s eats could have been featured on WIAW!

Brussel sprout porn

Sweet Potato Praline Cheesecake @ Apres Diem

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When I saw this recipe for Caesar Hummus at Healthy Exposures I was intrigued.  Then I saw Jess continue to mention how good/addicting it was… I knew I had to try it for myself.

Jess is right. This may be the best hummus ever.  Seriously – I don’t use extremes often.

Once I began tasting and mixing, I determined that this had a decidedly Asian taste to it.  So I went with that and added soy sauce and Japanese red pepper blend called Shichimi Togarashi.

This farmer’s market-find is a blend of: red pepper, sesame seed, orange peel, Japanese pepper, seaweed, and rapeseeed (<– I have NO idea what that is and I’m too scared to google it).

I added 1/4 – 1/2 tsp of this and then sprinkled it on top of the final product.  Heat is my BFF, so be sure to adjust to your preference!

You know those sauces they bring out at Japanese restaurants?  I’m going to start bringing this instead.

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Japanese-ish Hummus

  • 1 C garbanzo beans
  • 1 T tahini
  • 1 T capers + brine
  • 1/2 tsp herbed dijon mustard
  • 1 garlic clove
  • Juice of 1/2 a medium lemon
  • Liberal drizzles of soy sauce
  • Shichimi Togarashi (or red pepper flakes/cayenne/paprika), to taste
  • Olive oil and/or water

If using dried chickpeas: soak chickpeas overnight (or 12 hours) at room temp (water should just over top of chickpeas).  Rinse and place in a large pot with 3-4 garlic cloves and salted water.  Water should cover chickpeas.  Bring to a boil and them simmer for 50-60 mins.  You may need to add water to keep peas covered.  When desired tenderness is reached, remove from heat and allow to cool in cooking water.  Drain and rinse before using.

Add chickpeas, tahini, capers, mustard, garlic, and lemon juice.  Pulse until beginning to come together.  Taste and add soy sauce and spice to taste, processing again to combine.  With processor running, drizzle in olive oil and/or water (I used ~2 tsp oilve oil and ~1/8 C water).  Continue processing until smooth.

Makes 3/4 cup.

***

I can’t stop eating this hummus.  Is it too abnormal to eat an entire cup of it in one sitting..?

Have you been to your high school reunion?  How was it?

Cottage Cheese and Egg Herb Bake

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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.

***

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