Sprint 2 the Table

Appetites and Adventures

Things That Make Me Go MMMMMM…

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Weekends make me go “Mmmm!”

Anyone remember this classic?

www.youtube.com/watch?v=XF2ayWcJfxo

So do these favorites from the week:

1. Spicie Foodie’s April YBR (check out my Meyer Lemon Ricotta Penne submission!)

2. Anything Indian-Spiced

Remember my epic trip to Whole Foods?  I am finally getting around to trying out the Seeds of Change Madras (a red curry simmer sauce).

It was really good over spaghetti squash and spinach!  I love that they left chunks of veggies in it.  It was spicy… but I added a little red pepper… ’cause some like it hot!

I am also loving my Indian-Spiced Chickpeas.

These crunchy little balls of flavor are addicting.  Try them over a salad with a little sweetness mixed in (I went with cantaloupe).

3. Spiced Almond Butter

OMG.  My first attempt at making nut butter was  sheer deliciousness.  From now on, I’m topping everything with this nutty, cumin-laced buttah.

4. Sweet + Salty Combos

Strawberry Pretzel Vegan Ice Cream.  Sweet berries, salty airplane pretzels.  Spring has sprung in my freezer.

And… how could I forget the post-Sweetwater 420 5K recovery?!

Chocolate Chip Pretzel Cookie Bars.  Iced with peanut butter.  I’m beginning to think I have nut butter and pretzel addictions.

5. Vegan Oatmeal Cacao Nib Cookies

I’m headed to visit a friend this weekend and didn’t want to go empty handed!  Cookies are the perfect solution to that problem.  So is wine.

These are a great, healthy-ish option.  The maple syrup gave this cookie a perfect chewy center.  Don’t expect them to be super sweet, but they are delicious.  If you like a sweeter cookies, try adding some chocolate chips or light brown sugar.

The “quality control” cookies I kept at home are going to be perfect crumbled over Greek yogurt with blueberries for breakfast.

I used Angela @ Oh She Glows‘ recipe for Vegan Oatmeal Raisin Cookies with a couple of modifications.

Vegan Oatmeal Cacao Nib Cookies

  • 1 3/4 C halved walnuts, toasted
  • 1 1/2 C rolled oats, divided
  • 1/2 C white whole wheat flour (I used king Arthur)
  • 1/4 C whole grain pastry flour (I used Arrowhead Mills)
  • 1/4 cup dark brown sugar, packed
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/3 C pure maple syrup
  • 2 T unsweetened vanilla almond milk
  • 3 T coconut oil
  • 2 tsp pure vanilla extract
  • 1 oz cacao nibs
  • cinnamon-sugar mix

Preheat oven to 350 degrees.

Place the walnuts on baking sheet and toast in oven 10-12 mins until just beginning to darken, stirring half way through.  Remove from oven and allow to cool completely.

Put the toasted walnuts in a food processor and process until just finely ground – watch out or you’ll have walnut butter!  Add the flours, baking soda, 1 cup oats, cinnamon, and brown sugar to the food processor and process for ~20-30 secs until mixed.

In a small bowl mix coconut oil (softened in micro if necessary), maple syrup, almond milk, and vanilla.  Pour wet mixture into food processor with the dry.  Process until well-combined.

Dump the mixture into a large bowl.  Mix in the remaining 1/2 C oats (you can use your hands!).  Fold in the cacao nibs.  Make balls of ~2T of the dough, place on cookie sheet and and flatten with your palm.

Bake for 10-12 mins at 350 degrees.  Remove from oven and let cool. Makes about 15 medium cookies.

***

I’m pretending to be a college student – road-tripping to visit a friend from grad school!

Have you recovered from Friday’s early-morning royal wedding festivities? 

Are you doing anything fun this weekend in this amazing sunshine?

Strawberry Pretzel Ice Cream

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Have you ever walked past a display in the produce section and been stopped in your tracks by a (good) smell?  Last night my nose located some fresh strawberries at the grocery store that I couldn’t resist.

It was enough to inspire a breakfast repeat (a rarity).  Strawberries and Cream Oats were just as amazing the second time around.

My brain cells pulled through again and I remembered Leanne’s recipe for Strawberry Ice Cream.

Shout out to Leanne @ Healthful Pursuit for keeping me in good supply of low-sugar treats (and for teaching me to spell pursuit… it’s just one of those words for me…).

I fully intended to make a nice, normal strawberry ice cream.  Then I spotted those pretzels and rekindled my romance with sweet + salty.

Shout out to my job for keeping me in good supply of Delta Airlines’ pretzels.

This Strawberry Pretzel Ice Cream was quite tasty.  The pretzels were awesome in it.  Even if you don’t add them – *gasp* – do use a shake or two of salt to bring out the strawberry sweetness.

Strawberry Pretzel Ice Cream

  • 3/4 C light coconut milk
  • 1/4 C unsweetened almond milk
  • 1 cup strawberries
  • 1 tsp pure vanilla extract
  • 1 T maple syrup
  • 1/4 tsp guar gum
  • 1 package of Delta pretzels, slightly broken up (probably 3-4 regular pretzels)

Combine all ingredients EXCEPT the pretzels in a blender and blend until smooth-ish (I left a few bits of strawberry).

Pour into ice cream maker and make as directed by manufacturer, adding pretzels in the last 1-2 minutes.

Scoop into 2 bowls and enjoy!  (One at a time.)

Notes:

– According to Leanne, you can do this without an ice cream maker by pouring into a bowl and freezing 1.5-2 hours.  You need to remove every 30 mins to whisk so it doesn’t make a strawberry ice cube.  You’d probably want to add the pretzels in the last 15-30 mins

– You could use agave, honey, or stevia rather than maple syrup to sweeten this

– You can probably do this without the Guar Gum.  It’s a thickener, so your ice cream will be more cream-like with it

***

The Royal Wedding is tomorrow!  Are you waking up to watch it?

I was going to resist… but I may do a strategically-timed-uncharacteristically-early morning workout.

Roasted Tomato & Onion Soup

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The best part about yesterday’s Whole Foods extravaganza is figuring out how to use it all!

Today I tried out the Fire-flavored Buchi.

Verdict?  I love it.

Warning: It has a kick that isn’t for the faint of heart.  Drinking it tickled my nose.

I’m getting ahead of myself though.  Yesterday,  I used all of those Roma tomatoes…

One would *think* after being forced to eat soup for 6 weeks, it would be a long time until I ate it again.  That’s what I thought.

Then I saw this post.  Roasted tomatoes?  Yes, please.

Roasting tomatoes is the way to go this time of year – it’s still hard to find good ones to eat raw since they aren’t quite in season.  Roasting gives them just the pre-season “umph” they need.

I loved my additions of red pepper flakes/habanero olive oil.  Feel free to leave out the spice if you like it mild, but I adored the salsa-inspired taste it brought to the soup.  Next time I’d also add some garlic (forgot about the roasted garlic in my fridge – doh!).

The soup’s dinner appearance was begging for a grilled pimento cheese sandwich on the side.  I obliged – grilled pimento with with arugula on Ezekiel bread.

I forget how satisfying grilled cheese is.  Maybe tomorrow I’ll remind myself how satisfying grilled PB&J is… 🙂

I will NOT deep fry it like ManEatFood

Not that the soup wasn’t satisfying. It was. 2x.

Soup looks lighter at lunch.  Sunlight does wonders for pictures.

Roasted Tomato & Onion Soup

  • 1 lb Roma tomatoes
  • 2 tablespoons olive oil, divided (I used Sweetwater Growers’ Habanero-infused)
  • 1 medium yellow onion, chopped
  • 2 C vegetable broth
  • 1/2 tsp dried basil
  • 1/2 tsp dried rosemary
  • 1/4 tsp tarragon
  • 1/4 tsp red pepper flakes
  • 1/8 tsp turmeric
  • S+P, to taste

Preheat oven to 400 degrees.

Place tomatoes, sliced length-wise, on a foil-lined pan and drizzle with 1 tablespoons olive oil.  Sprinkle with salt and pepper then roast until tender and slightly brown, ~40 mins.

Heat remaining tablespoon olive oil in a large pot.  Add the onions and cook over medium-high heat until they become translucent, ~6-7 mins.  Add roasted tomatoes, broth, and herbs.  Bring to a boil, then reduce heat to a simmer.

Cook for 20 mins more, allowing flavors to combine and adding water if needed.  Using an immersion blender, puree soup until smooth.  Add salt and pepper, to taste.

***

What was the last thing you ate so often that you had to “quit” for a while?

Are there items you will never get sick of?

I ate so much bologna in college… *shudder*  Never again.

Full Week

By

It’s Wednesday morning and already this week I:

1. Tried two new products

 

Close-to-locally made Kombucha

 

Buchi. Made in Asheville, N.C., purchased at Whole Paycheck Foods in ATL on Ponce.

It was good!  Very authentic (read: vinegar-y), but if you’re already used to the taste of Kombucha you’ll probably like it.

Added bonus: it comes in a beer bottle. 😉


Awesome taste. Awesome nutrients.

 

Omega-Rich Hummus with Walnuts & Flax.  Kudos to you, Whole Foods.  Has any one else seen this?  I’ve never noticed it before.

I don’t eat seafood, so I’ll take all the non-fishy omegas I can get.

Warning: it is purple-ish.  Not sure why.

 

2. Made (and eaten the h-e-double hockey sticks out of) granola

 

I love the hint of citrus in these

 

Callie @ Rawxy posted these Citrus-Spiked Granola Bars a couple of months ago.

I bookmarked them and FINALLY got around to making them.  Don’t make my mistake.  Make these now.

Delicious, filling, and only 4g of sugar!

My modifications:

  • Omitted the hemp seeds (didn’t have any)
  • Added zest of an additional (small) orange
  • Reduced dates to 2
  • Reduced Stevia to 1 packet

They were still sweet without the extra data/Stevia, but I do prefer my granola more nutty than sweet.

 

3. Flew to DC and back

While in DC, I ate at Big Buns.

 

No, I didn't buy a t-shirt.

 

It was surprisingly good.  Sadly, I forgot a pic.

I had the grilled chicken (which was perfectly cooked) over field greens with grilled pineapple, sprouts, roasted red pepper, and sweet chili vinaigrette.

The big surprise was the room upgrade:

 

Penthouse suite!

 

View from the bedroom

 

Don’t worry – I refrained from taking a pic of the phone in the bathroom. 🙂

Thank you, Westin!

 

4. Hosted a Roundtable Discussion with my boss.  No pics, but it went well.  Aside from the jokers that didn’t show up.

 

5. Hit the Gym

 

I have been working out... but this is hilarious.

 

The gym was my second stop (after my house) upon landing in ATL tonight.  Biceps and back + 100 stability ball crunches.

 

6. Cleaned the floor

Stevie didn’t successfully use the potty while I was away.  Dammit.

 

7. Made a tasty dinner

This actually means I tried another new (to me) product – Quorn Turk’y Burger

 

Less than impressive pic, but it hit the spot

 

Hunger took over and I thawed the burger in the microwave.  It still wasn’t bad, but I’d like to try it again in a grill pan or oven.

 

I threw together a quick salad:

  • Baby spinach
  • 1/2 avocado
  • Raw asparagus (julienned)
  • Lemon juice
  • S+P
  • Greek-style yogurt, plain 2% (yep – more Atlanta Farm Fresh)
  • Garlic chili paste
  • Fresh ginger

I tossed the asparagus with a little lemon juice, salt, and pepper, adding it to a bed of spinach.  That was topped with sliced avocado.  On a whim, I mixed the yogurt with the chili paste and ginger (YUM – will do that again!), and drizzled it over the salad.

 

Check back tomorrow to see what I did with the other half of that avocado!

Hint: it involves dessert.

***

After this weekend and Monday/Tuesday, I feel like it should be Friday again! 🙂

Do you find you cram in more activities during the warmer months?

 

Meyer Lemon Ricotta Penne

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Do you ever just not feel like exercising?

 

You’ve been in Cubonia all day, staring at a screen…

The thought of lacing up and running can be excruciating.  That was me yesterday.  I skipped the weights I planned Thursday.  I sat at my desk all day Friday.  Slug.

 

Yes, sometimes you NEED rest days.  But sometimes you just need to get a foot out the door.  I got my foot out the door for 34 minutes and 4 miles.  It made me feel 100% better.  (Note to self: moving make you feel good.  Just do it.)

I feel like everyone with a blog also has a fancy Garmin watch.  I do not.  They’re great watches and can give you some nifty data… I just don’t need that much watch.  I use the Tech4o Accelerator.

Features include:

  • Accurate pedometer
  • Customizable –  specify your height/stride/weight
  • Chronograph (ok, ok… I’ve never used this)
  • Countdown timer (this is pretty cool)
  • Daily alarm

 

The best part?  It’s on sale for $50!!!

_________________________________________________________________________

After my refreshing run, I needed fooood.  And there was a Meyer lemon in the fridge calling my name.

If you haven’t tired a Meyer lemon yet, run out and do so now.  They’re at the end of their season and they are light years from a plain lemon.

 

How do they differ from regular lemons?

  • Deeper yellow in color
  • Twice as juicy
  • Sweeter/less acidic
  • Edible skin (you can eat a regular lemon peel, but you probably won’t get far)

 

Drooling yet?  They are awesome in compotes, cheesecakes, drinks, draaaanks, dressings… anything!

I decided on a ricotta sauce, to be used with penne and super-thick asparagus (seriously – I’ve never seen stalks this huge).

 

It is rare that I make pasta at home.  I’m more into quinoa or lentil mixes.  With the ricotta, I needed something with more umph.

When you read this, it sounds like a time consuming recipe.  It isn’t – each piece can be done simultaneously.  I had a gourmet-quality dinner on the table in 30 minutes.

Hit.  The.  Spot.

________________________________________________________________________


Meyer Lemon Ricotta Penne with Asparagus

  • 4 oz penne pasta
  • 1 Meyer lemon + zest
  • 1.5 T olive oil (I used Sweetwater Growers’ Basil-Infused)
  • 1/2 C ricotta
  • 1/2 tsp red pepper flakes
  • S+P, to taste
  • 2-3 T shallot, minced
  • 1 C asparagus

 

Prepare pasta as directed on package, adding 1 tsp of sea salt to the pot.

Meanwhile, place a small pot filled with water over high heat and bring it to a boil.  Fill a bowl with ice water and set aside.  Add the asparagus to the boiling water and blanch for 1-2 mins (just until turning a vibrant green). Drain asparagus and add to ice water to stop the cooking and retain color.  Drain the asparagus again, cut into 2-in pieces, and set aside.

Heat a small amount of oil in small pan over med-high heat.  Add minced shallots and sauté until translucent.  Remove from heat and set aside.

In a bowl, stir together lemon zest, lemon juice, ricotta, red pepper flakes, freshly ground black pepper, and salt.

Toss veggies and pasta with the ricotta and enjoy!

***

If possible, consume on a patio while enjoying a warm, sunny evening. 🙂

Do you run with some sort of tracking device?  Garmin?  iPhone?

Do you make pasta at home often?


Favorite Friday

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Friday tends to be a round-up day for me.  Why fight it?

 

This week there was a lot of good.  I may complain at times about being overwhelmingly busy, but being busy also makes me feel accomplished.  This was for-sure one of those weeks.

Next week is shaping up to be the same.  (Any DC restaurant recommendations are appreciated!)

_______________________________________________________________________________________

Here’s my Top 5 on Friday:

1. Fried Twinkies

That’s right.  Thursday night I gave in and enjoyed fried twinkies.  Because they aren’t unhealthy enough without the fryer involved.

They have NO redeeming qualities… but they are DAMN good.

PSA: Twinkies don’t go to your boobs

 

 

2. Socca Success

I may have woken up still smiling about yesterday’s Socca win.  It has opened up a whole new world of possibility!

You can put anything in socca, top it with anything, eat it with anything… I love a blank canvas.

3. Kitty Potty-Training

That’s right.  I am potty-training my cat.  On the potty.  Thank you, Citi Kitty.

She’s doing really well!  And I’m ecstatic about not having to clean a litter box anymore.

4. Repeats

Ok, it was only one repeat.  The Qu-egg-sadilla.

I need to start repeating more – no shame in reruns!

5. Avocado Smoothie

Speaking of reruns… I’ve made this smoothie a LOT recently.

Avocado in a smoothie makes it super creamy and adds a punch of good fat to your workout recovery drink.

It’s Stevie’s favorite too

Creamy Avocado Smoothie

  • 1/4 large avocado*
  • 1/2 banana*
  • 1/2 C unsweetened almond milk
  • 1 scoop vanilla protein powder
  • 1 tsp cinnamon
  • 1/2 C frozen kale
  • Ice + water to taste

Put it in a blender and enjoy!

*Ever wonder what to do with the other half of an avocado or banana?  Freeze it!  Both fruits don’t keep well after opening, but they DO keep well if you freeze them.  Freezing makes it perfect for a cool smoothie.

***

I’m looking forward to Farmer’s Markets opening back up this weekend.  And the Braves opening at home.

Do you shop at a local market during the warmer months?  

What’s your favorite local-food find?

 

Chocolate Sweet Potato Shake

By

Happy last day of the month!

This was a month of spectacular eats, so choosing a recipe to submit to Spicie Foodie’s Your Best Recipe was difficult!  She rounded up a ton of great, international recipes – check out her site for the line up!

Ultimately I went with the Tempeh Crab-Free Cakes.  They were so cool to make.

I’m crab-free!

Vegan-izing food is fun… even if you’re not vegan…

Other items I wanted to choose (click the pics for the recipes):

Chickpeas + Spiced Tomato Sauce

Egg-fin

Zucchini-Banana Muffins

Olive Basil Cookies

Mango-Cucumber Lentil Salad

Then there was the following tasty creation….

_____________________________________________________________________________________

I’ve made sweet potato shakes before.  They were good.  Delicious, in fact.

Like every other red-blooded female out there, chocolate is one of my favorite things to nosh on.

How is it that I never thought to combine the two tasty treats?!

Check out my new black border in the background!

Until now. *Insert evil cackle*

For this shake I used half of a Rich Dark Chocolate EAS drink.

I love these for a few reasons:

  • Taste = good
  • 17g protein
  • 0g sugar
  • 110 calories

That makes a perfect post-workout snack for me.  I also like the Strawberry flavor, but only in shakes.

I threw out the coffee flavor after trying it.  Not my cup of coffee tea.

Chocolate Sweet Potato Shake

  • 1/4 large sweet potato (pre-baked)
  • 1 scoop vanilla protein powder
  • 1/2 dark chocolate EAS drink
  • 1/2 C kale*
  • 1/2 tsp cinnamon
  • shake of salt
  • ice + water, to taste

Throw it all in a blender and blend until well-mixed.  Add straw and try to go drink it so fast you get an ice cream headache.

*Only 1/2 a cup because it was the Whole Food frozen variety.  Fresh is less condensed, so you’ll want to add more.  If green creeps you out, leave it out altogether!

***

My boss just called.  We’re meeting at a bar to watch the Brave’s opener.  Have I mentioned I love my job?!

Anyone else excited for baseball season?!

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