Sprint 2 the Table

Appetites and Adventures

Coca-Cola’s Anti-Obesity Campaign + WIAW

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Coca-Cola is fighting obesity?!

 

Something feels fishy.

When you make your money by selling sugar… can you really be an anti-obesity voice?

[pullquote align=”left|center|right” textalign=”left|center|right” width=”30%”]”The biggest single source contributor to child and adult obesity in the USA is sugar-sweetened beverages,” says Barry Popkin, a nutrition professor at the University of North Carolina-Chapel Hill.[/pullquote]

 

Monday night Coca-Cola will begin airing a two-minute video on several national cable networks,  It talks about the range of beverages produced by Coca-Cola, and how they voluntarily began offering water, juice, and lower calorie options (let’s not talk about the additives in diet drinks…) in schools.

 

Sugars in soda

 

Damage control?  Most certainly.  But should we complain or be happy they are making a positive move, regardless of the motivation?

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This WIAW post is terrible.  I admit it.  I’m doing what I can to eat anything at all in order to recover from this stomach bug.  There weren’t any real “meals, ” so I’m calling them all snacks.

I did eat all of this randomness with blessing from my trainer:

 

Be sure to click here to head over to Jenn @ Peas and Crayons to get to see everyone else’s (more appetizing) meals!

WIAWbutton

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Snack 1:

I wasn’t sure what to expect from my stomach when I woke up, but I figured kombucha green tea and a couple of Go Raw Spirulina Super Chips.

Go Raw crackers

 

 

Snack 2:

Crackers stayed down so I decided to move on to bread.  Half an English muffin made by my mom with TONS of peanut butter and some fig jam.  It was the jam.

 

 

Snack 3:

I had to go home (Mom’s Internet is down = deal breaker), but mom sent me with homemade matzoh ball soup.  I swear this is the perfect sick food.

Mom makes the best matzoh ever.  And we’re not Jewish.

Matzo Ball Soup

 

I chased that with a Lemon-Ginger Kombucha.  Reed’s was a new brand to me.  I liked it, but Buchi Fire remains my #1.

Reed's Kombucha Lemon Ginger Raspberry

 

 

Snack 4:

Right before my next feeding, I got an email from my concierge that a package had arrived.  My iHerb delivery!!!  I shuffled down to collect it, and made snack #2 with some of its contents.

 

iHerb order

  • Peanut flour
  • Growing Naturals’ Chocolate Protein Powder (SO good!)
  • CarbRite bars
  • Collagen
  • Probiotics
  • Resveratrol (antioxidant… and “supposedly” anti-aging)
  • Creatine (I’m going to try it… stand by)

 

If you haven’t tried peanut flour or the Growing Natural’s rice protein yet, I highly recommend both!  Use code USO924 for $5-10 off your order.

 

The thing about being sick is that you end up carb-loading.  I needed some green and protein to help me heal!  A green smoothie bowl with my replenished protein powder was in order.

 

healing green smoothie

Healing Green Smoothie

  • 2 C raw spinach
  • 1 scoop chocolate protein powder
  • 1/2 banana
  • 1/2 in piece fresh ginger
  • 1 stick fresh cinnamon (or 1/2 tsp ground)
  • Pinch of Guar Gum
  • Ice + water, to taste
  • Toppings: pomegranate arils and oats

 

I put it all in the Vitamix and let it run until I had “ice cream.”

FYI: banana and ginger are both tummy-soothers, cinnamon is anti-bacterial, and pomegranates are antioxidents!

 

 

Snack 5:

Anything involving peanut butter sounded good to me today.  Apples are good for the tummy.  Naturally I needed to have both.

Mom had been telling me to eat Greek yogurt for the probiotics… that sour-ish taste didn’t appeal to me, but I finally found a way I could do it: Apples and zucchini with Peanut Yogurt Dip.

 

Peanut Yogurt Dip

Peanut Yogurt Dip

  • 1/4 C Greek yogurt
  • 2 T peanut flour
  • 3-4 drops liquid Stevia
  • Unsweetened almond milk (to desired consistency, ~2 T)

 

 

Meal 6:

I don’t know why this sounded good, but I wanted something chocolate.  I mixed up the dregs of a cottage cheese container with 1/2 scoop of my chocolate protein powder and some almond milk.  Then I crushed a rogue bag of airplane pretzels on top.  Tasty.

Cottage cheese and chocolate protein

***

The protein count for the day: I have NO idea.

Don’t forget to join the Strange But Good link up this Friday!!! 🙂

What do you think about Coke’s anti-obesity ads?

What is your comfort food when you have a tummy thing?

 

Pear-Ginger Tofu Surprise

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People always joke about the lunch lady and her “surprise” specialties.

Surprise and tuna should never be in the same sentence.

Dishes with unidentifiable ingredients can be a scary thing.  We all fear the unknown.  Rest assured, this is one surprise bowl you need not fear.

The first surprise is the ingredient in Heather’s Meatless Monday round-up this week – Spinach.  My favorite!

BWV-January

Spinach may be the most versatile veggie in the land.  I like it in salads, sautés, sauces, soups… apparently anything that starts with an S…  I especially like it in smoothies.  It’s the perfect way to sneak extra veggies in you diet and to make your drinks a very pretty color.

Today’s Pear-Ginger Tofu Surprise Smoothie is the thickest, creamiest smoothie you’ll ever have.  Guaranteed.  The tofu and avocado together make this reminiscent of a soft-serve treat.  The pear and ginger flavors are a fun, refreshing combination… and you’d never detect the green surprises if it weren’t for the color.

Strange.  But good.

The strange but goodness doesn’t end with the surprise ingredients.  How I stored the ingredients is also a thing of curiosity.

Do you ever eat half an avocado and wonder what to do with the rest?  No matter what I do, they don’t store well.  So I freeze them.  Remove the skin and toss it in a baggie for safe keeping in the freezer.  I toss the frozen chunks into smoothies for the added creaminess and healthy fats.

Warning: You can thaw it for use in a dip, but it won’t be the same if you try to eat it in slices.

Same goes for the pear.  I had a massive pear and only wanted half.  The other half went into my freezer, and was used in this smoothie.  Awesome, right?  We all knew this worked with bananas.  Don’t be afraid to try it with everything!  I’ve done oranges, cherries, berries, mango, peaches… beans….

Pear-Ginger Suprise Smoothie

Pear-Ginger Tofu Surprise Smoothie

  • 3 oz tofu
  • 1 C fresh spinach
  • 1 scoop vanilla protein powder (I use Sun Warrior)
  • 1/2 large pear
  • 1/4 avocado
  • 1/4 in piece fresh ginger
  • 1/2 tsp cinnamon
  • 1 small slice fresh lemon
  • 5-6 drops liquid stevia
  • Water + ice, to taste
  • Optional toppings: oats, muesli, cinnamon, etc.

Throw everything into a high-speed blender and mix until smooth.  

Add toppings of your choosing and enjoy!

Serves 1.

***

Week 1 of Junk-Free January was amazing.  It sounds funny, but I almost forgot how good it feels to eat clean.  Energy is awesome!  11 weeks until my next competition and I am PUMPED!

Do you freeze your leftover produce?

Are you detoxed from the holiday yet?  Or are you one of those “good” people with self-control? 😉

What I Ate Without a Plan + NuttZo Winner

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Eating is fun.

 

 

Sometimes too much fun.

My trainer still hasn’t sent my new nutrition plan… he was going to this past weekend.  I could remind him… but I’m kind of enjoying designing my own.  I still feel like I deserve it after all that asparagus.

 

So happy to be back in the gym!!!

 

Eating several small meals is something I enjoy, so I have kept that concept.  I did eliminate one meal… 7 was a LOT to fit in.  I am also trying to keep the protein count high.  My new workout plan is all about building muscle through low reps and heavy weight.  It’s important to fuel that muscle growth properly!

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This month’s What I Ate Wednesday is about good habits.  I’m learning what that looks like for me on the off-season.  While I do enjoy a small treat each day to avoid feeling deprived, my focus is on eating a clean, low sugar diet filled with protein, complex carbs, and seasonal foods.

Check out my semi-good habit eats below, and then click here to head over to Jenn @ Peas and Crayons to get to see how everyone else ate on Election Day.

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Breakfast:

After the usual morning cocktail (mix of Apple Cider Vinegar, Glutamine, and Fitmixer Aminos) I did a little kitchen experimenting.  This baked oatmeal recipe is still in draft-mode, but let me know you… it’s going to be epic.

 

 

I also ate a mixture of Greek yogurt, peanut flour, flax, cinnamon, and stevia (that also the “icing” on my oatmeal creation).  That was topped with melted blueberries (frozen berries microwaved until juicy, ~15 seconds).

 

 

Mid-Morning Snack:

I legit love salmon.  This one I baked with lemon, pepper, sage, and dill.  Eaten with fresh raspberries. I can’t believe how bright and flavorful these winter berries are!

 

 

 

Lunch:

I have been craving brussel sprouts and parsnips.  Roasted in the oven until they are close to burned.  Tempeh is another oven-roasted favorite.  It gets crispy on the outside – almost like eating a crouton.  Which is why the whole thing went on top a bed of spinach with some leftover Kiri squash.

 

 

I loved the mix I tossed the veggies and tempeh in pre-roast:

  • 1.5 tsp salt-free BBQ spice blend (you could sub any mix here)
  • 1 T nutritional yeast
  • 1 T coconut vinegar

 

Afternoon Snack(s):

Today was leg day.  My workout was scheduled right at snack time.  I hate workout on of a full stomach, but I really didn’t want to feel hungry half way through my workout – especially on a leg day!  So I split up my snack

Pre-workout I had a raw French green beans, pumpkin hummus, and a ground chicken slider.  Why I’ve never used ground chicken before?!  These burgers are awesome.  All I did was mix in some spices, diced red pepper, and onion before tossing them in a pan (~4 mins each side).  Easy, delicious, and SO much better than cleaning up raw chicken breast.

 

 

Post-workout I drank a lot of water and an EAS drink.  I haven’t been drinking these lately, but I do really like the Chocolate Fudge flavor… and I had a call with my boss, so fast and easy was key.

 

 

 

Dinner:

Cold weather makes me want Italian food.  This is the simplest of Italian foods.  I layered red wine tomato sauce with eggplant, zucchini, mushrooms, and red pepper in a baking dish and cooked it in the oven (@ 375 convection) for 45 mins.  I also added some Cabot clothbound cheddar to the top.

My protein was swordfish.  Despite eating it daily during my competition prep, I’m not sick f it.  You really can’t go wrong with the steak of the sea.

 

 

 

Dessert:

Brass monkey, that funky monkey… I made Zandra’s Spunky Monkey Pumpkin Pie.  I only had 1/2 a can of pumpkin left, so I but the recipe in half and  made muffins.  I also added 1 tsp of apple pie spice, 1 tsp of butter vanilla extract, and 8 drops of Stevia.  Instead of an egg I used 1/4 c egg whites, and I didn’t use the baking soda.  And it was fantastic – like a pumpkin-peanut butter souffle.  I ♥ you, Zandra.

 

 

These came out to 8g of protein, so I made some maple-cinnamon protein ice cream to go with it.

 

Maple-Cinnamon Protein Ice Cream

  • 1 scoop vanilla protein powder
  • 1 tsp cinnamon
  • 1/4 tsp maple extract
  • 7-8 drops liquid Stevia
  • 1/4 C unsweetened almond milk
  • 1 C spinach (optional)
  • Shake of guar gum (optional – used to thicken)
  • Ice
This was a fantastic combo.  I almost made seconds.  Thank god I was too tired.

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I didn’t forget… the winner of the NuttZo giveaway has been selected!!!

Congratulations to…

Layne! 

Email me your name and address and I’ll get that over to the NuttZo crew ASAP.

***

The off-season protein count for the day: 150.9g  I’m sure my trainer would have it higher, but I’m listening to my body and eating what I want.  Within reason… ‘cause one does not simply eat only one chip.

Do you prefer to eat several small meals, or 3 squares?

What have you been baking lately?

 

The Good, the Bad, and the Strange

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Obviously these aren’t always mutually exclusive in my world.

Consultants will advise you to “sandwich” bad news.

If you have to deliver bad news or feedback, one theory is to begin with a positive, followed with the negative, then end on a positive.  A positive sandwich.  I’m not your traditional consultant – I prefer to get the bad out of the way immediately.

This bad in this post isn’t news (at least I HOPE it’s not new to anyone).  I saw this on Instagram, and I think you’ll agree this spotting method is never good: 

And now for the #strange but good. 🙂

Despite Because of my insane diet, I’ve managed a good deal of #strangebutgood recently.

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1. Airplane Protein Muesli Pudding

2 days after the trip I chronicled in yesterday’s Healthy Traveling Food post, I had to do it again.  This time I had a very early flight and brought breakfast on the plane.  A (recycled) container of muesli, protein powder, strawberries, and walnuts.

Before boarding, I asked the coffee shop for a larger glass so I could mix it up without spilling on the plane.  Once seated, I asked the flight attendant for some water to make it a pudding-like consistency.

Not too shabby… but I’m fairly certain the person next to me though I was insane. 

2. Chicken ‘n Pears

This was from before most of the fruit was cut from my diet, but I had to share because it was a very #strangebutgood breakfast!

I cubed some pre-cooked chicken and sautéed it was a diced pear in a quick sauce of low-fat coconut milk (NOT as good and the real thing), cardamom, and ground flax.  I had my doubts about this one, but it was pretty good… it would have been even better for dinner over some parsnip rice.

3. My New Brinner

This kind of goes with #2 above.  Brinner normally is breakfast for dinner.  Lately I’ve been eating dinner for breakfast.  At least that’s what it feel like when I’m eating chicken at 8am.

If you’re going to have to eat chicken at breakfast, I recommend my Cinnamon-Flax Chicken.  It almost make it like breakfast.  The roasted grapefruit on the side was fabulous, and I coated my no-sodium Ezekial toast with fantastically creamy new peanut flour combo.

Peanut Flour Spread

  • 1 T peanut flour
  • 2 T Greek yogurt
  • 1/2 tsp cinnamon
  • 1/4 tsp butter vanilla extract (yes, this combo does exist – I found it at Home Goods)
  • 2-3 drops liquid Stevia

4. Chocolate Red Cabbage Ice Cream

The consensus last night on Instagram is that this is strange.  I can’t take credit for this strange idea though!  The Vitamix demo guy always makes a red cabbage “ice cream” when he’s at Whole Foods.  His doesn’t have protein (I think he just adds apple juice), so I’ve been making my own post-workout Chocolate Red Cabbage Ice Cream.

Once you get over the color, it’s really quite good.  You can’t taste the cabbage, and it adds a lot of volume so you feel like you’re eating a gigantic bowl of ice cream.

Chocolate Red Cabbage Ice Cream

  • 90g red cabbage (~1 C)
  • 1 scoop chocolate protein powder
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla
  • 1/4 tsp Guar Gum (optional, but adds creaminess)
  • 7-8 drops liquid stevia
  • Ice + water, to taste

Place everything in your high-speed blender and mix until creamy.

Notes:

  • If your protein powder isn’t very chocolate-y, try adding some coca powder or chocolate extract
  • You could do this in a smaller blender, but you need to be sure you cabbage is cut into small piece before blending. 

5. Lee’s Cauliflower Tuna Hummus

Lee @ In My Tummy was holding me to my idea to start a #strangebutgood link up… but I’ve been so busy with work travel and training that I haven’t been able to organize it.  Being the awesome blogger she is, she agreed to share her #strangebutgood creation anyway! 

Starting with a recipe for Cauliflower Couscous as the base, Lee funk-ed it up by adding tuna and hummus.  Brilliant!!!  From Lee: “It was surprisingly good!”

Totally trying this.

***

 I really am going to do the link up.  My competition is November 3rd and I hope to get myself together after that. #thebestlaidplans

Have you had any #strangebutgood items lately?

How do you prefer to give/receive bad news/feedback?

Cinnamon-Flax Baked Chicken + WIAW

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You don’t realize how much you love something until it’s gone.

I only endorse this statement as it relates to food. 😉

This week’s diet change s to seriously cut sugar to help my abs come in. *crossing fingers*  This means I go from 3 servings of fruit a day to 1 serving of berries (they are low in sugar) at Meal 1.

Next week I cut fats, which will suck.  I’m cherishing my nuts (#thatswhatshesaid) and salmon while I can this week!

In other news, I finally bought and hung my pull up bar!

  I did 100 pull ups UNASSISTED yesterday.  Don’t be too impressed – I did 10 sets of 10 and it took a while. 😉

I didn’t do so well at making my eats Halloween-themed for  What I Ate Wednesday.  It’s getting harder to do anything super-creative, but I did my best!   Check out my “special” low sugar, low sodium, high protein, super-clean eats below (it makes me tired just listing all that), and then click here to head over to Jenn @ Peas and Crayons to get to see how normal people ate in spirit of Halloween this week!

Meal 1:

I’m repetitive.  Yes, I had my morning cocktail (mix of Apple Cider Vinegar, Glutamine, and Fitmixer Aminos). Followed by TVP Protein “Oatmeal.” 

Today’s was a vegan version (no egg whites).  To get a little more protein, I used Greek yogurt to make it Strawberries ‘n Cream.  All I did was mash up strawberries with the yogurt, stevia, ginger, and vanilla.  Simple and delicious! 

Meal 2:

I made Cinnamon-Flax Chicken!  Does this count as #strangebutgood?  If you don’t eat meat, I would bet money that this would be delish with tofu.  Recipe at the bottom of this post.

It was good, but the sides were even better.  Kale chips coated in a sugar-free simple syrup and apple pie spice.  Simple syrup sounds fancier that it was.  I mixed together some sugar-free maple syrup and water so it was thin enough to coat my kale, then added apple pie spice.  I also tossed in some zucchini, which was also tasty!

Meal 3:

Once again… the steak of the sea makes an appearance in my kitchen!  Every Sunday I make a big batch of protein, and Swordfish is my #1 favorite.  It is such a rich fish that it tastes buttered.. but it’s not!  This was grilled with Herbs de Provence, garlic, paprika, and lime juice.

Eaten with pre-roasted calabaza squash with sage and onion, portobello slices, and parsnip “rice” with celery leaves. I would eat this competition diet or not!

Meal 4:

I had to attend a conference, so into a cooler went a salmon salad.  This week’s salmon was baked with lemon juice, mint, and sage.  I chopped it up and tossed it with chopped celery, beet, and zucchini. 

Meal 5:

It was legs day, so I had a date with my trainer to do my hack squats (blech), followed by posing practice.

I took a liquid dinner to go. This shake is a combo of my Sweet Potato Pie and Carrot Cake shakes.  Sweet potato, carrot, tofu, protein powder, spices… and some celery for good measure.  Oh, and I hand mixed in some oats.  The Vitamix will blend anything.  Literally. 

Meal 6:

Is it weird to crave brussels at 9:30pm? That’s what I wanted, so that’s what I had.  Roasted in a sauce of nutritional yeast, apple cider vinegar, cumin, paprika, garlic, and a little coconut extract.  The coconut was the perfect pair with my (low-fat) coconut-curry marinated grilled chicken.  Fun-flavored protein, ftw. 

Meal 7:

Dessert!  No more fruit at night… I’ve missed my cherries on top, but this didn’t disappoint despite the fact that it looks like a giant poop.

Pumpkin-Chocolate Bread Pudding

  • 1/2 slice no-sodium Ezekial bread, ripped into tiny pieces
  • 1/2 C no-salt cottage cheese, 
  • 1T peanut flour
  • 1T cocoa powder
  • 2T pumpkin puree 
  • 1/2 tsp cinnamon
  • 1/2 tsp cocoa extract
  • 1/2 tsp vanilla extract
  • Stevia

I added some water to mix it, then microwaved it for a few seconds.  Warm chocolate-pumpkin bread pudding.  It looks odd… but I assure you it tasted incredible.  New protein dessert staple.

Cinnamon-Flax Baked Chicken

  • 1 chicken breast
  • 2 tsp ground flax
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

 Pre-heat oven to 375 degrees (I used convection).

Rise your chicken, and place on a hard surface to pound with meat tenderizer.

Mix together flax, cinnamon, and nutmeg.  Coat chicken with the mixture.  It should be wet enough from rinsing for the coating to stick without using an egg.

Place in oven for 8 mins, then flip to bake for an additional 6-8  mins.  If using convection, simply bake ~10 mins.  The chicken is done when it is white all the way through.

Note for my plant-based friends: This would rock with tofu too!

Serves 1, easily doubled (I made 4).

***

The protein count for the day: 170.9g.  The sodium count: 574.9mg.  And my new one to watch – sugar – was 28.6g.

I also want to thank everyone for your encouraging words on Monday’s post.  It’s a little scary, but all of your support means the world.  I did feel much calmer after your comments and tweets! XOXO

Do you pay attention to the sugars in your diet?

Have you had any delicious Halloween treats yet?  Let me live vicariously through you!

I Feel Scrambled + WIAW

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I feel scrambled.

It’s our busy season at work and I’ve been traveling, working, and not doing much sleeping.  There are so many things I’ve fallen behind on.  I’m seriously behind on blog reading, returning emails, and blogging topics.

I totally neglected to share an awesome offer from my friend Calee with you all.  She’s offered a 15% discount when you use code “sprint2thediscount” in her Etsy shop.  I first saw her goods at the Blend Retreat last year and fell in love.

A couple of my current favorite designs: 

I’m going to stop feeling sorry and move on to some positive news.  Last week I talked about the threat of a bacon shortage.  Apparently there will be no baconpocalypse.

It wouldn’t be Wednesday if I didn’t blog about bacon, right?

I was almost too grossed out by this pic to post it…

According to a Mother Jones article, the swine shortage will “shave just a pound per capita off of US bacon production in 2013.” that means there are still 45 pounds of bacon per person for the year.  Is that enough for you?

The real scare is fish.  Climate change will sharply reduce the productivity of the oceans, meaning less seafood.  the most affected ares are in the South, so those of us in the US and Europe probably won’t feel the bite.

It’s a new month (can you believe it’s already October?!), which means a new  What I Ate Wednesday theme.  Jenn just got even cooler in my eyes for going PINK this month for Breast Cancer Awareness.  we’ll be sharing out Halloween-themed treats… as if bloggers needs any more reasons to eat pumpkin. 😉

 Check out my sometimes spooky, sometimes pink eats below, and then click here to head over to Jenn @ Peas and Crayons to get to see how everyone else is getting their Halloween on this month!

Meal 1:

Like every morning, I enjoyed my morning cocktail: a mix of Apple Cider Vinegar, Glutamine, and Fitmixer Aminos.  I ran out of my favorite and I was forced to use a sample pack.  It’s grape flavored.  Not my favorite… to be fair, I don’t like grape flavored anything.  I was desperate.

After a quick 2 mile walk, I enjoyed a new scrambled egg-creation.  Egg whites, sweet potato, and a spiced maple-peanut sauce.  PB & Speggs?

Served with a side of pear sprinkled with cinnamon.

This combo was the highlight of my day.  Peanut butter and sweet potatoes were made for each other and you guys know I love my PB & Jeggs creations.  The addition of some maple extract and a little nutritional yeast further blurred the sweet-savory line, creating a breakfast I’ll be repeating ad nauseam.

Recipe at bottom.

Meal 2:

Spooky Green Frozen Custard at 11am?  Why not?

Vega was nice enough to send me their Vega One French Vanilla protein powder to sample.  Obviously, I couldn’t just eat it plain… so I made a frozen custard and topped it with a crumbled Endurance Cracker from Angela.

It had a wonderful flavor!  I tried a little plain to test it out first, and I think it would be still be good without the flavor additions.  My only complaint is that I’d like to see another 5g of protein (it only has 15g) and fewer carbs (11g).  I fixed the protein problem by adding tofu, which made this a creamy custard-like frozen treat.

French Chai Pear Frozen Custard

  • 1 serving French Vanilla Vega
  • 3 oz tofu
  • 1 pear
  • 1/2 tsp cinnamon
  • 1/8 tsp cardamom
  • Pinch cloves
  • 1/3-1/2 C unsweetened almond milk
  • 5-6 drops liquid Stevia
  • Ice, to taste
  • Guar gum (optional, but will thicken and add creaminess)

Meal 3:

My lunch went pink!  I’ve been all over prepared salmon burgers found at Whole Foods.  They are frozen, but not bad!  This one is the Lemon Dill flavor.  I topped it with my Sweet-Potato Chipotle Spread and served it with a side of chopped red cabbage and asparagus tossed in a lemon-rosemary white bean dip.

Meal 4:

I posted this brown meal on Instagram and a commenter informed me brown food is the most appealing to humans, and that blue is the least.  Weird, huh?

This was certainly appealing post-workout:

Tempeh and cauliflower roasted in a sauce of nutritional yeast, sriracha, and lime juice, along with a fried egg. #yolkporn

Normally I don’t roast veggies mid-day.  It seems like to much trouble to heat up the oven.  Well, my own was already hot from giving the butternut below a thorough roast while I was at the gym…

Meal 5:

I was going to have another cauliflower crust pizza.  After taking too long in Whole Foods I decided to spare you make a quick stir fry.

Rarely do I eat chicken.  Tonight I was running really late and picked some up at Whole Paycheck Foods.  It was pre-grilled.  I knew it would be dry.  I bought it anyway.  It was dry.  Note to self: Don’t shop hangry.

In the Mix:

  • Dry Chicken
  • Eggplant
  • Brussels
  • Asparagus
  • Red Cabbage
  • Red Onion
  • Garlic
  • Marinara
  • Ricotta

Meal 6:

Another late night working.  Another #strangebutgood candidate.

This is sort of like my Mexican Hot Chocolate Protein Ice Cream, except this one adds a cheese cake component.  I know it sounds strange… but I blended in some cottage cheese.  It added just the right amount of cheesecake tang.  It’s also less green in color because I used zucchini as my veggie rather than spinach.  Topped with cinnamon. 

Meal 7:

Have you tried Heather’s Peanut Butter Pumpkin Cake yet?  You should make it ASAP.  I’m on my 4th.

The perfectly moist and delicious microwave cake was incredible.  Again.  This time I subbed 1T ricotta + an additional 1 T almond milk for the pumpkin (another WF #fail – they were out of pumpkin) and topped it with a scoop of Chocolate-Peanut Butter Arctic Zero.

Sweet Potato Scramble with Spiced Maple-Peanut Sauce

  •  1/2 C egg whites
  • 1 tsp flax
  • 1/2 C sweet potato, pre-cooked and lightly mashed
  • 1 T peanut flour
  • 1 tsp nutritional yeast
  • 1.5 T water (or other liquid)
  • 1/4 tsp maple extract
  • 2 drops liquid stevia
  • Pinch of cloves

Scramble egg whites and flax over medium heat until almost done.  Add in sweet potato and toss to combine.  Cook 1 min more, just until the potato is warm.

In a small bowl mix together remaining ingredients to make the sauce.  Pour over the scramble and enjoy!

Serves 1.

***

The protein count for the day: 164.1g.  A little low… this work/workout schedule craziness is killin’ me, Smalls!

What is the last thing you forgot in the oven?  Anything?

It seems like everyone is stressing lately – are you entering the busy season full-force too?

More Strange, Still Good

By

It’s a theme in my life.

 

Except in the dating scene.  Strange = bad.

Two Fridays ago I wrote a post of some of my favorite Strange But Good concoctions… and 2 weeks later I of course have more to share!

 

Before we dive into the realm of odd: there is an Atlanta blogger potluck meet up this weekend.  If you want to come and haven’t received an email, send me a note and I’ll forward the invite to you!  The more the merrier. 🙂

 

Ok.  Back to the strange fun stuff:

1. Salmon + Blackberry Salad

You guys may have seen this on WIAW…

 

I mixed 4oz salmon, 2 T fat-free ricotta, a little cinnamon, a little unsweetened almond milk, and blackberries.  It was strange but oh-so-good.

 

 

2. Mexican Hot Chocolate Protein Ice Cream

Hot ice cream?  Why yes… there is cayenne in it!  this sweet-heat treat was a fantastic midnight snack.  The green tint comes from spinach… but that’s standard, not strange.

 

Mexican Hot Chocolate Ice Cream

  • 1 scoop chocolate protein powder
  • 1 tsp cinnamon (or 2 sticks)
  • 1/2 in piece ginger
  • 1/4 tsp cayenne (can adjust to taste)
  • 1/4 C unsweetened chocolate almond milk
  • 2 C spinach
  • 5-6 drops liquid stevia
  • 1/8 tsp guar gum (optional)
  • Ice, to taste

 

It’s topped with Walden Farm’s Sugar-Free Caramel… but honestly… that’s more strange than good.

 

 

3. Bacon-Ricotta Stuffed Sweet Potato

After news of the impending bacon shortage… I was craving bacon.  I stuffed a locally-grown pre-cooked sweet potato with with ricotta and then crumbled a small piece of pre-cooked bacon on top.  Then I placed it int he oven under broil while I made a quick vegan tempeh stir-fry.

 

Vegan + Bacon = Tasty Dinner.

 

 

4. Zucchini Bread Protein Batter

This is Strange But Good PROOF!  Debbie @ Accidentally Delish gave it a try for WIAW:

 

From Debbie: “You don’t even taste the zucchini. I promise.”

Click here for the full recipe.

 

 

5. Lightlife Portobello Burger with Sweet Potato-Chipotle Spread

This was strange but good on 2 counts.  First, this Lightlife Portobello Mushroom Burger tasted downright meaty.  I was shocked – I even went back to check the ingredient list.  All vegetarian!

The best part?  It has a full 20g of protein. 🙂

 

 

Second, the sweet potato as a condiment.  It’s addicting… I’ve topped my salmon tortilla pizzas with it too.  I love sweet with a little heat (as if you couldn’t tell from the Mexican ice cream), and that was perfectly balance here with the sweet potato and chipotle.  Cumin added a warm, earthy flavor that was especially good with the meaty ‘shroom burger.

My dinner guests and I enjoyed the burgers in a very green way – on a field of spinach, cucumber, cabbage, broccoli, cilantro, and a few cannellini beans.

 

 

***Disclaimer: As a part of the DailyBuzz Food Tastemaker program, Lightlife provided me with a stipend and product for sampling.  All opinions are MINE. 🙂 ***

This series is brought to you in partnership with Lightlife, Live long. Travel light. To learn more, click here http://www.lightlife.com.

_______________________________________________________________________________________

 

Sweet Potato-Chipotle Spread

  • 1/4 C pre-cooked sweet potato, mashed
  • 1 tsp chipotle in adobo
  • 1/2 tsp ground cumin (or curry powder – both are good here)
  • 1 T unsweetened almond milk

 

Place all ingredients in a small bowl and mash to combine.

Use as a condiment on burgers, pizzas, sandwiches… or a dip for your favorite veggie sticks or chips!

***

I just realized how much sweet potato I’ve been eating.  These local ‘taters are just so tasty!

Do you have a favorite veggie burger?

What is your #strangebutgood this week?

 

Stay Calm + WIAW

By

Try to stay calm.

There may  be a bacon shortage.  The LA Times reports that drought conditions caused a reduction in corn and soybean crops, which means less feed for swine… which means less bacon.  Stock your freezers now.

Despite my frequent posting about bacon, I really am not a fanatic.  Yes, I do enjoy the occasional Maple-Bacon Pancake Cookie.  And I think Bacon Toothpaste is funny.

HOWEVER… I bought a mere 2 slices at the farmer’s market to add just a little extra flava-flav to my food this week.  And, I worked bacon into a meal today.

It’s a really stressful week.  Today I craved comfort food, and having developed the habit of reaching for healthy comforts helped me keep it clean… and sticking with September’s What I Ate Wednesday theme: “Fall Into Good Habits.”

Check out my healthy comfort foods below, and then click here to head over to Jenn @ Peas and Crayons to get to see how everyone else maintained healthy habits this Wednesday.

Meal 1:

Like every morning, I arose and had my morning cocktail: a mix of Apple Cider Vinegar, Glutamine and Fitmixer Aminos.  Then I almost panicked when I realized I’m almost out of my Aminos.

After a quick 2 mile walk, I enjoyed a Stuft Mama-inspired sandwich:

P28 Bread panini-pressed in the George Foreman with cinnamon and flax-scrambled egg whites, sugar-free strawberry jam, a little Daiya pepper jack.  With a side of golden kiwi.

Meal 2:

This is truly random.  Certainly a Strange But Good candidate.  Pre-baked lemon-dill salmon… mixed with ricotta cheese, a little cinnamon, and blackberries.

Strangely delicious leg-day fuel. 

Meal 3:

I spent my lunch break in the gym blowing off some steam busting out some leg work.  When I got back home all I could think about was a giant green smoothie bowl.

In my bowl:

  • Vanilla protein powder
  • Chocolate unsweetened almond milk
  • TONS of spinach
  • Cinnamon
  • Liquid stevia
  • Crumbled Zucchini Protein Muffin to top (recipe for that coming soon!)

Meal 4:

Did I mention work is really, really, really stressful this week.  It called for my protein-comfort snack: PB Cottage Cheese and celery (a riff on my childhood “ants on a log”).

I mix 1/2 C no-salt added cottage cheese with 2T of peanut flour, cinnamon, stevia, and butterscotch extract.  Then I dip my celery.  There may have also been a side of dark chocolate… shhhhh… 

Meal 5:

Clearly I can never get enough pizza.  This week’s pizza meal’s base was my beloved cauliflower crust.

Toppings:

  • Swordfish
  • Bacon (just a little bit…)
  • Avocado
  • Truffle oil
  • Radishes
  • Asparagus
  • Brussels

My crust “dough” felt a little too wet, so I added a little nutritional yeast.  It worked well to soak up a little moisture, and it was really good!

Meal 6:

Still working (it was a late night).  So stressed I had no appetite.  Late nights in college always meant Waffle House… so I made a healthier version of my old order – egg whites with red onion, jalapeno, and spinach.

Meal 7:

Comfort food is the name of the game for this post.  More smoothie bowls!  Meal 7 was a Pumpkin-Chocolate Vitamix ice-cream-like concoction.

In my Fall Smoothie Bowl:

  • Pumpkin puree
  • Chocolate protein powder
  • Cocoa powder
  • Unsweetened chocolate almond milk
  • Cinnamon
  • Ginger
  • Stevia
  • Ice
  • Apple slices on top

***

Does my posting most of this on Instagram ruin the suspense?  Oh!  And the protein count for the day: 195.8g from fall clean eats!

What are you favorite healthy comfort foods?

Do you have a fall chill yet?  It’s still pretty warm here (yay!).

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