Sprint 2 the Table

Appetites and Adventures

Get Slimed (Green Protein Icing)

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Remember that slime show on Nickelodeon?

It was called “You Can’t Do That on Television.”

Side note: did you know Nickelodeon is recognized by spell check?

The contestants would have complete some challenge and if they failed, they got “slimed.”  According to Nickipedia, the slime consisted of “green gelatin and cream of wheat, and/or oatmeal.”

I wanted to be on that show so bad it hurt.  Probably more so because my parents wouldn’t even let me watch it.  Max + Lynda = most strict parents in the world.  Not that I’m bitter. 😉

Moving on to MY green slime…

Usually after a weight workout I have a green protein smoothie.  However, I had to run out to my car and by the time I got back I was far too cold for a cold drink.  Protein sauce seemed like the perfect solution.

Admittedly, this may be the weirdest thing I’ve ever posted about eating.  It kind of looked like Nickelodeon’s slime, but it was pretty tasty!  Especially with the blueberry “syrup.”

As a sad, waffle maker-less soul, I have become a fan of Van’s Waffles.  The blueberry flavor is good without packing a ton of sugar, and they offer whole grain, organic, and gluten-free varieties.  If you pop them in the oven on broil for 1-2 mins on each side, they come out nice and crispy.

The blended protein powder (I used Sun Warrior Vanilla) with spinach and a little almond milk only took a second, and I used my “lazy” technique to the get blueberry syrup in 30 seconds.  (1/2 C blueberries + 3-4 drops liquid stevia in a bowl and microwaved for 30-40 secs).

The topping is on the thick side – I like an “icing” topping.  If you prefer a syrup-y consistency, just thin it out with more milk.

Delicious and nutritious – not only will this entertain small children who like slime, but it will also keep you full until lunch!

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Green Blueberry Protein Icing

  • 1 C spinach
  • 1 scoop vanilla protein powder
  • 1/4-1/3 C unsweetened almond milk
  • 1 tsp maca (optional)
  • 1 tsp almond extract
  • 1/4 tsp butter extract (optional)
  • 5-6 drops liquid stevia (more if you like sweeter)
  • 1/2 C blueberries

Combine everything except blueberries in blender (I used my Magic Bullet).  Blend until smooth.

Meanwhile, place blueberries in small bowl and microwave for 30-40 seconds, until beginning to burst and become “juicy.”

Pour the juice and some of the blueberries into the blender with green mix and blend again.

Spread sauce on top of waffle/pancake/muffin/etc, finishing with remaining warmed blueberry sauce.

Creep out everyone around you with your odd breakfast creation.

***

Another point for green: it photographs so much better than brown.

Was there a game show you wished you could be on?

What’s the weirdest food/creation you eat?

Weekend Fun + Roasted Lemon Pepper Cabbage

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Particularly awesome weekends make it hard to go back to work.

 

Friday I had dinner at Wahoo (how awesome is that name?!) with one of my oldest friends.

 

Beet Salad with goat cheese, toasted walnuts, arugula and mint vinaigrette

 

Then I came home and did something I haven’t done in a long time – I curled up in bed with a nice scotch and read a book.  My first book of 2012 was Room.  I also started using GoodReads again, thanks to a reminder from Carol.

 

RoomRoom by Emma Donoghue

My rating: 2 of 5 stars

The first half of this book was really, really slow. It was an especially hard read since it was written in the voice of a 5 year old. The second half was better, but depressing. I can’t say I recommend it.

View all my reviews

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Saturday I woke up to some exciting news – my Spinach Shiitake Miso Soup made the Food Buzz Top 9!  It made my day. 🙂  Thank YOU for the Buzz, and welcome new readers!  In case you missed it, check out my soup and the other 8 awesome recipes here.

 

 

I had a crazy list of errands to tackle, so I made a fun lunch to fuel it.  This resulted in me eating 1/2 a head of cabbage.  It was so good I couldn’t stop!  Clearly I didn’t learn my lesson about too much cabbage and gas (TMI, sorry) from the last time.

 

Roasted Lemon Pepper Cabbage and Asian-Inspired Lentil Loaf

 

This lemon-y roasted cabbage was so good I couldn’t stop eating it!  At the last minute I decided to add nutritional yeast to the mix, giving it a little more dimension.  I loved the rich nuttiness with all the lemon and pepper.  It was delicious with my Asian-Inspired Sweet Potato Lentil Loaf.

(Cabbage recipe at bottom)

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Saturday night I met up with a bunch local bloggers Carol, Heather, and Lee for the Atlanta Underground Market.

 

The market is wall-to-wall food samplings prepared by locals in their kitchens.  There is even a good variety of vegetarian and vegan food.  These aren’t restaurant owners, just home cooks and small-time bakers in Atlanta who want to share their food with a broader audience.  The website calls it an “incubator for new food talent.”

 

My favorites of the evening:

 

Teff bread with 4 Ethiopian tastes from Kushina Catering

L to R: Coconut Lime Yucca, Spicy Sweet Potato, Lemon Kale, Pumpkin Flax, Chocolate Parsnip Fig

 

Cookie Underground is one of the coolest ideas there.  They make cookies from vegetables!  Each cookies is about 50 calories and filled with good, clean vitamins and nutrients from fresh veggies.  Good thing because I could eat a dozen of the ancho and chipotle chili-laced Spicy Sweet Potato Cookies.

Sunday was a straight up lazy day of rest.  It was everything I hoped it would be.

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I was doing SO well with the Mile-a-Day Challenge… until Saturday’s run.  Around mile 2 I began having sharp pain in my left knee.  I didn’t twist it or anything, so I stretched a bit and kept going thinking it would work itself out.  Notsomuch.  It only got worse and I limped the last couple of miles home. I have no idea what happened… it still hurts to walk!  Needless to say, I skipped my Sunday mile-a-day and took a rest day instead. 🙁

Workout Recap (1/2 – 1/8)

  • Monday – This Biceps/Back workout with 1 mile intervals
  • Tuesday – This BodyRock, 1 mile run, TRX suspension class
  • Wednesday – This Tris/Chest workout with 1 mile intervals, 100 push-ups
  • Thursday – Kickboxing, 1 mile run, 100 push-ups
  • Friday – Legs, 1 mile run, 100 push-ups
  • Saturday – 5 mile run, 6 min plank rotation, 100 push-ups
  • Sunday – REST, 100 push-ups

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Roasted Lemon Pepper Cabbage

  • 1/2 medium head of cabbage
  • Juice from 1/2 lemon
  • 2 tsp olive oil
  • 2 tsp nutritional yeast
  • 1/4 freshly ground pepper
  • Salt, to taste

 

Preheat oven to 450 degrees.  Line a baking sheet with foil (spray with olive oil if not non-stick).

Cut cabbage into wedges, then trim the core bits from each wedge.  

Place wedges on pan, evenly spaced.Whisk together olive oil, lemon juice, nutritional yeast, salt, and pepper.  Using a brush, coat the top of each wedge. Flip wedges over and repeat on other side.

Roast cabbage for ~10 mins, or until the beginning to brown.  Carefully flip the wedges and roast from an additional 8-10 mins, until the cabbage is browned and tender.

Serves 1-2.

***

Tonight is my first book club!  I’m really loving the motivation to read for fun again.

What’s the best book you’ve read lately?

Anything fun/exciting happen this weekend?


Starting Off 2012 Right

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Notice anything new?

 

Look up… there’s gullible written on the ceiling.

I kid.  Look at the top of the screen.  I have a new HEADER!!!

 

The amazing, talented, and hilarious Holly @ The Healthy Everythingtarian designed it for me.  If you don’t already read her blog, then you should start.  She is a great writer and makes some of the most yummy-looking food on the web.

 

In addition to the new header starting my 2012 off right, I did a couple of other things to kick off the New Year:

Dinner with some of my best friends

 

 

An awesome drink

(ok, a few awesome drinks…)

Blind Eye - mezcal, raspberry syrup, cynar, lemon, and cava

 

 

Pumpkin Zucchini Muffin with Peanut Butter “Icing” for Breakfast

(click here for recipe)

 

Peanut Butter Icing

  • 1 T peanut four
  • Splash unsweetened almond milk
  • 1/4 tsp cinnamon
  • Pinch of salt

 

12K run for 2012

 

Green Smoothie

 

Banana Avocado Smoothie

  • 1/4 avocado
  • 1/2 banana
  • 1 C spinach
  • 1 scoop vanilla protein powder
  • 1 tsp Maca
  • 1 C unsweetened almond milk
  • 1/4 tsp cinnamon
  • 1/2 tsp almond extract
  • 4-5 drops liquid stevia
  • Ice + Water, to taste

 

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Remember when I said I’m not a Resolution-maker?

 

I lied a little… I set 5 goals for 2011:

  1. Run another Half Marathon – Check!
  2. Work on my fitness, focusing on nutrition and building muscle – Check-ish.  There was a little holiday indulgence and I only made it to a 2 pack.
  3. Develop more original recipes – Check!
  4. Surround myself with good people – Check!  I have the best friends. 🙂
  5. Advance at work – Check!  I was accepted into a leadership program and exceed my goals for 2011.

 

Writing down goals DOES work – I hit all 5 (with those small exceptions).

 

In 2012 I just want to start off with this in mind:

 

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Last week was a little crazy with the unexpected travel, but I managed to squeeze in 6 days of workouts.  I started 2012 with a 12K run.  Doing it in kilometers was a little cheat… but I can’t just bust out 12 miles like Matt. 😉  I was pleasantly surprised at how good it felt since I haven’t been running.  My pace was even good at a 7:37 min/mile average.

Workout Recap (12/26 – 1/1)

  • Monday – TRX suspension class, 100 push-ups
  • Tuesday – This BodyRock, Elliptical – 45 mins, 100 push-ups
  • Wednesday – Rest, 100 push-ups
  • Thursday – Kickboxing, TRX
  • Friday – Tris/Chest
  • Saturday – Kickboxing, 100 push-ups
  • Sunday – 12K run (in honor of 2012), 100 push-ups

***

I’m looking forward to a kick ass 2012!

How did you start off the new year?

What are you most looking forward to this month?

 

Tuesday is the New Monday

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It’s hard to believe it’s all over!

 

Christmas seems to have flown by.  While I’m always ready for the rush to be over, it’s a little sad too.  I love the lights and anticipation… and the baking. 🙂

 

I have to go out of town unexpectedly this morning, so today’s is a photo recap.  I hope everyone had a very Merry Christmas, Happy Hanukkah, Happy Kwanza, or Merry Un-Affiliated Holiday Weekend!

 

Christmas Eve Breakfast - Toad in a Hole with white truffle salt and greens

 

Bacon Spread = new favorite WF discovery

 

The best cake I've ever made

 

Round 1 of desserts

Mom, we're out of 'nog!

The calm before the storm Christmas Morning

My favorite present

Too much excitement for this tired puppy!

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The fitness recap is a day late too… but I managed to NOT take a day off this week.  Saturday was a little light, but I still got moving.  That’s sometimes the hardest part this time of year – making the time for yourself to get out to do even a little fitness.  Once I do it I’m so happy I did.  It’s true what they say – you never regret a workout!

Two things to highlight:

  1. I’m still digging Body Rock – it’s a great resource when you only have a few minutes to squeeze in a workout
  2. I went running for the first time in a month – the worst part about not running is how very hard it is to get back out there.  My legs felt like sandbags.  I won’t be taking that much time off again!

Workout Recap (12/19 – 12/26)

  • Monday – P90X Biceps/Back, 100 push-ups
  • Tuesday – This BodyRock, Kickboxing, Legs
  • Wednesday – P90X Triceps/Chest
  • Thursday – This BodyRock (again), 4.5 mile run, 100 push-ups
  • Friday – Kickboxing, Elliptical
  • Saturday – All 3 of these BodyRocks, 100 push-ups
  • Sunday – This BodyRock (again), P90X Shoulders and Arms, Ab Ripper X
  • Monday – TRX suspension class, 100 push-ups

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Later this week I’m going to share Christmas brunch and the details on that cake… it was insane.  I wish I could take credit for that recipe!

What was the best present you received?

Are you a little relieved the madness is over?  Maybe just a little sad too?

 

Catering Survival + 2 Holiday Cheese Dishes

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Recipe Googling isn’t necessarily sophisticated inspired.

Google’s Zeitgeist (a yearly report of the most searched items), inspired Bon Appetit to research the most-Googled recipes in the US for 2011.  According to their article, Americans are pretty dull in the kitchen.

  1. Chicken
  2. Meatloaf
  3. Banana Bread
  4. Chili
  5. Pancake
  6. Lasagna
  7. Pork Chop
  8. Guacamole
  9. Cupcakes
  10. Cream Cheese Frosting

I’ll give you the cupcakes because they are awesome, but meatloaf?!  Gross.

How is pizza not on the list?  It appears people prefer to have theirs made for them.  In the most searched restaurants category the top 3 restaurant searches were: Pizza Hut, Dominos, and Papa John’s.  In that order.

Maybe the next party I cater will be a pizza theme… People need to know there are better options than Pizza Hut!

Thank you, thank you, thank you for all of the well-wishes for my first catering job.  I am proud to announce that I survived the party!

There will be more to come on the whole experience.  Today I’m still recovering and swamped at work, so this is a short one to report that everything went swimmingly despite me waking up at 5am multiple days in a row having mild panic attacks.

What I didn’t expect was how gratifying it would be to watch people enjoy food I made.  Listening to their comments/conversations about each dish was so much fun!  Thank god they were positive comments.

Over the next week or so I’ll be sharing recipes from the event.  Today I’ll start at the beginning – the cheeses!

Often the most-eaten items at a party, I planned 2 different cheese dishes.

The first was inspired by my friend Jenn @ Peas & Crayons.  She made this Pumpkin Basil Cheesecake Spread a couple of months ago and I’ve made it 3 times since she posted the recipe!  For this party, I made a Pumpkin Rosemary-Basil version of this spread.

My modifications:

  • Add 1T of fresh rosemary 
  • Increased the basil to 10 huge leaves
  • Used 1/2 tsp of palm sugar
  • Didn’t make the Ritz crust

Like every other time I’ve made it, this spread was a hit.  It’s a great, savory cheesecake–like spread that is wonderful with some salty crackers.  The addition of rosemary was a good one – I may try it again with just rosemary and sage!

The second was a simple sugar-nut-whiskey baked brie.  Yes, its old school.  Be honest though – who doesn’t love warm, gooey, decadent brie?

What I love about the whiskey is the melted caramel-like texture (think ice cream topping caramel) is takes on when heated with the brown sugar.  No need to use fancier spirits here (not that there’s anything wrong with Jack) – the sugar takes the edge of the alcohol taste and leaves you with the underlying sweet-smokiness.

Recipe after the Monday fitness re-cap.  Much-needed fitness after that brie. 😉

Google’s Zeitgeist also looked at how people worked on their fitness.  The most popular workout search was the Thor Workout and the top diet was the Dukan Diet.  I must be out of touch – I don’t know what either of those are!

My hectic week forced me to take 2 “rest” days… but I have absolutely no regrets about it!  Here’s what my week looked like:

Workout Recap (12/12 – 12/18)

  • Monday – This BodyRock, Ab Ripper X, 100 push-ups
  • Tuesday – This BodyRock (again), Kickboxing, Legs
  • Wednesday – 100 push-ups
  • Thursday – Bis/Back with 1.5 miles in intervals, 100 push-ups
  • Friday – Kickboxing, 100 push-ups
  • Saturday – 100 push-ups
  • Sunday – Elliptical intervals (60 mins), Shoulders, 6 min planks

Jacked Up Brie

  • 1 round (14 oz) brie
  • 1/4 C brown sugar
  • 1/4 C pecans, chopped
  • 1 T (heaping) Jack Daniels (or other whiskey)

Combine sugar, nuts, and whiskey in a small bowl.  Cover and place in fridge, allowing flavors to combine overnight.

Pre-heat oven to 350 degrees.

Place brie in an oven-proof dish and bake 7-8 mins, until softened.  Remove from oven and pour topping over the brie.  Return to oven for 3-4 mins.

Serve with bread, crackers, and apples.

***

After being so focused on this party, it felt weird to be sitting on the couch without any food prepping to do last night!

What is your favorite cheese or cheese dish?

What has been the best food/dish you’ve had at a holiday party this season?

Will Work for Cookies

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Just call me Cookie.  Monster.

 

 

 

Participating in the 1st Annual Great Food Blogger Cookie Swap, hosted by Lindsay of Love & Olive Oil and Julie of The Little Kitchen turned out to be a genius move.

I received 3 dozen of some of the most delicious cookies of the season.  All I had to do in return was mail out 3 dozen of my own.

 

The cookie recipe I used was based on my favorite Chocolate Sea salt Cookies.  More on that later.  

Here are the goods I received:

1. Neiman Marcus Cookies

 

 

Have you guys ever heard the urban legend about the women who was charged $250 by Neiman Marcus for their cookie recipe?  The story goes the she sought revenge by widely distributing the recipe.

Thank god she did, because the result was my receiving 12 of them from Erin @ Adventures in Pigging Out.  They almost didn’t get photographed before my friend and I massacred the bag.

 

 

2. Rosemary Shortbread

 

 

These herb-y rounds were made for me by Elizabeth @ Big Body, based on a recipe by Heidi Swanson of 101 Cookbooks fame.  These also included candied walnuts on top that not only looked gorgeous, but they also tasted like… errr… candy. 🙂

I was especially excited to try these because I make my own rosemary-lemon cookies, recipe here.  You can bet I’ll add nuts as a topping in the next version!

 

 

3. Ginger Cookies

 

 

Heidi’s recipes were popular this year!  The second 101 Cookbooks recipe dozen I received was her Ginger Cookies made by Val @ Tofu Surprise.  These are a chewier cookie due to the molasses in the recipe and not too sweet.  Per Val’s suggestion in her note, these were perfect with tea (as well as a holiday-spiced beer).

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Now for my contribution.  I took my original Chocolate Sea Salt Cookie recipe and tweaked it, using cashews rather than almonds and subbing toffee for some of the chocolate chips.  I was amazed by how different the end result was.

 

 

The textures were totally different.  The original is a softer, more fudge-like cookie.  This version produced a chewier version – almost reminiscent of a brownie!  I think the toffee was responsible for the chewiness and the cashews for the fact that they spread more.

 

 

I wish I’d had more time to experiment further, but these had to SHIP.  If you like a chewy cookie, you will enjoy this version.  I prefer a cake-y cookie, so if I’m being honest… I like the originals better.

Either way, their sweet + salty combination is unbeatable in my book.  Who doesn’t love salt with their cashews?!

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Before I give the recipe… let’s talk about how I worked off the bajillion cookies I have been eating last week.  First up I tried something new – Body Rock!  I had been ignoring all the “hype” but now I’m hooked.  In about 10 mins my butt was kicked.

Speaking of kicking, I have re-kindled my love for kickboxing.  I couldn’t get enough this week.  Good thing since I’ve been stead-fast in my commitment to not running.

 

Workout Recap (12/5 – 12/11)

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Chocolate-Toffee Sea Salt Cookies

  • 1.5 C semi-sweet or dark chocolate chips/chopped bits, divided
  • 1/4 C unsalted butter
  • 3/4 C brown sugar
  • 2 eggs
  • 1 ½ tsp vanilla extract
  • 1/2 C flour
  • ¼ tsp baking powder
  • 1 C crushed cashews
  • 1/2 C toffee pieces
  • Fleur de sel


Place 1 C of chocolate chunks in a large bowl and melt in microwave (or over a double boiler if you’re fancy like that).  Stir in butter.

Whisk together eggs and vanilla extract.  Add brown sugar (take care to ensure there are no clumps), egg and vanilla mixture to the chocolate mixture.  Stir until well-combined.

Sift together flour and baking powder.  Add flour to the chocolate mixture, stirring just until smooth.

Fold in remaining 1 C of chocolate and almonds.  Refrigerate at least 2 hours or overnight.  Or place in freezer for 30 mins if you’re impatient like me.

Preheat oven to 350 degrees.  With a spoon, scoop a heaping tablespoon of the dough on to a parchment-lined baking sheet.  If desired, gently flatten with the palm of your hand (I like mine better in “globs”).  Sprinkle with fleur de sel, patting lightly.

Bake for ~12-13 mins.  Allow to cool as best you can before devouring with an icy glass of milk.

***

This week is sure to involve a LOT more cookies cooking – I’m catering a party for 40 this weekend!

What is your “go to” cookie?

Have you tried Body Rock?  What’s your favorite one?

 

Weird Holiday Flavors + WIAW

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40% of the items in a grocery store are new each year.

I’d rather have an actual Oreo Blizzard

According to what Michael Pollen found in his research.  I doubted this until I realized that new flavors and formulas count.  Think about all the variations done on Oreos – peanut butter, mint, 100 calorie packets… it’s endless.

An article on So Good Blog called out food-makers for going too far on the holiday variations.  Specifically cited is Chocolate Eggnog (agreed – but I don’t like nog) and Pumpkin Cream Cheese (he’s crazy… pumpkin was practically born on a bagel).

On my list is peppermint-flavored items.  I like peppermints, but please don’t add the flavor to perfectly good food.  Like coffee.

 

Enough about bad foods.  It’s What I Ate Wednesday!

 

Pre-Workout Breakfast:

When I workout first thing in the morning I usually don’t eat anything more than a nibble of peanut butter or a date.  That is unless I wake up STARVING!  After the killer workout yesterday I must have been burning food like a mad man woman in my sleep!

I heated a Van’s Organic Blueberry Waffle in the oven and topped it with banana, cinnamon, and sugar-free syrup.

Perfect for my needs… I did a solid hour with some heavy weights.

Post-workout snack:

Since the pre-workout was only a waffle, I was ready for more after I finished in the gym.  My post-workout 20g of protein (must-have to build muscle!) came in the form of a (green) sweet potato protein shake.

Sweet Potato Protein Shake

  • 3 T sweet potato puree
  • 1 C spinach
  • 3/4 C unsweetened vanilla coconut milk (a la So Delicious)
  • 1 scoop vanilla protein powder
  • 2 tsp ground flax seeds
  • 1 tsp maca
  • 1/4 tsp cinnamon
  • Pinch of guar gum (to thicken)
  • Shake of salt
  • Ice + water, to taste

*Normally I add Stevia or banana to sweeten my shakes, but the So Delicious and the sweet potato provided enough sweetness on their own!

Lunch:

If you read my post yesterday you may have seen a lovely salad.  So lovely that I had a repeat for lunch today.

 

Those carrot patties are really incredible (hot or cold) and I love having my Basil Walnut Pesto creation (also on yesterday’s post) in the salad mix.  The sweet bursts from the pomegranate seeds make for a fun salad.  (Read: Trying to avoid staining the shirt I wore to work.)

Dinner:

This barley-based “risotto” was even better than I expected!

This recipe will come tomorrow, along with a special feature –

I scored an interview with Chef Cindi Avilia, who works in recipe development for Lightlife!

Snacks:

I had a little biscuit-baking fail… and snacked on my misery while deciding that yes, they really were un-servable (is that a word?).

There was also a citrus Kombucha involved.  I love Kombucha.

Old pic… same drink, sans jerky

I made 100 Sparkling Cake Balls (cake balls made with sparkling wine, in case you missed it) for orders received (so exciting – people are BUYING my food!)… which called for a little pairing experiment. 😉

***

Head over to Peas and Crayons to celebrated the Humpty-Hump on Jenn’s What I Ate Wednesday.

Have you seen any crazy holiday flavors?  Which ones do you like or dislike?

What’s your best holiday baking fail?

Basil Walnut Pesto (and Carrot Patties)

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Variety is the spice of life.

 

 

I’ve mentioned before that my workouts change in the winter – less running, more indoor activities.  Thankfully I have found some friends to work out with to help shake things up.  This weekend was spin class, today was a circuit workout… both were things I never would have done without a friend.  Friends = variety.

Another benefit of a workout buddy is that you can’t get lazy.  I almost ditched the post-circuit cardio, but didn’t want to look like a wuss in front of my friend.  It’s so true what they say – you never regret doing a workout.

 

Here are a few ideas if you’re looking to shake things up too:

 


Of course, we all want to work off the cookies… but truth be told I’m legit on a sweets overload (sorry – it’s about to get colder now that hell has frozen over).  I’ve been craving straight up VEGGIES.  This is where it’s nice to have blog friends.  There are SO many great ideas for winter veggies floating around the interwebs.

 

Great idea #1:

Curried Carrot Patties by  Irina @ Nutty Crunch

 

 

 

Of course I made a couple ingredient modifications:

  • Used 4 HUGE carrots rather than small to medium (go big or go home!)
  • Subbed Herbamare for salt
  • Increased curry powder to 1/2 tsp
  • Added 1/4 tsp red pepper flakes
  • Turned a slice of Ezekial bread into small toasted bread bits rather than “crumbs”

 

I also prepared mine a bit differently because I didn’t fully read the directions due to my genius creativity.  Rather than coating the patties with some of the chia egg and dipping into bread crumbs, I mixed the whole shebang together in one bowl.  The power of chia eggs must be fierce, because the carrot-heavy patties miraculously held together!

 

My result looks totally different from Irina’s, but they were delicious!  Even more so with a big glob of this on top:

 

Great idea #2:

 

Basil Walnut Pesto.

Using walnuts rather than pine nuts has a few benefits: it’s cheaper, has better nutritional content, and you don’t have to worry about palate-destroying conditions caused by Chinese exports.

 

While I do love walnuts, what made this pesto possibly the best I’ve made yet was the bit of sun-dried tomato.  You can barely detect the flavor, but it adds depth and a pleasant sweetness to the spread.

 

 

I enjoyed the pesto many ways, but it was particularly good atop the carrot patties over a bed of spinach, bean sprouts, and pomegranate seeds.

Festive and healthy.  Just what I needed to ready myself for more Christmas cookies.

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Walnut Pesto

Adapted from Saveur

  • 1.5 C packed basil
  • 1/2 C olive oil
  • 1/3 C toasted walnuts
  • 1/4 C yellow onion
  • 1/4 C grated pecorino
  • 1/4 C grated Parmesan
  • 2 T sun-dried tomatoes, re-hydrated and chopped
  • 2 T reserved water from sun-dried tomato re-hydration
  • 2 T freshly-squeezed lemon juice
  • 2 cloves garlic
  • S+P, to taste

 

Place all ingredients except olive oil in processor and begin to blend.  Gradually add olive oil, blending until finely chopped.

Store refrigerated for up to one week or much longer in the freezer.

Makes ~1.5 cups.

***

Baking season and I are developing a love-hate relationship.

Are you a victim of sugar-overload yet?

Do you prefer to workout alone or with a partner/trainer?  A little of both?

 

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