Low Alcohol Drinks & Spicy Bubbles

June 2, 2014 By Laura

I took a lot of classes this weekend.

If only high school had been this much fun.

Atlanta’s Food & Wine Festival is my favorite event of the year. It’s not just another tasting tent cattle call. Food and wine experts come from all over the Southeast to teach classes, host tastings, and showcase their best on the tasting trails.

Food and wine are also great bonding agents. I tend to go to these event alone, which has lead to meeting a ton of great people. This year I went with my friend Stephanie, whom I met at last year’s festival in the beer and doughnut pairing class!

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France: What I Ate (and Drank) in Burgundy

May 21, 2014 By Laura

Eating and drinking wine are my 2 favorite activities.

Well, the 2 that are most appropriate to blog about.

I took a whirlwind trip to France during my travels last week. The purpose was (obviously) wine. Burgundy is one of France’s most notable wine districts. It’s home to red and white Burgundy wines – better known to many as Pinot Noir and Chardonnay. Specifically, I was in Côte d’Or.

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Strange But Good Bison Cakes + WIAW

March 26, 2014 By Laura

Fast food wine shakes?

Something about liquor and dairy scares me.

Red Robin ain’t skeered. They are rolling out a boozy little ice cream number mommy can enjoy. Wine. Ice cream. The shake? A Mango Moscato Wine Shake made with wine, vodka, mango puree and vanilla soft serve. Hmmmm…

Photo: Red Robin

The target market is 35- to 49-year-old moms “in need of a break.” A $7.49 break. It better be a big shake!

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This WIAW I had a seriously fun day of food. You can’t go wrong with pancakes for dinner!

Read on for my eats, and then check out Jenn’s blog for everyone else’s delicious creations!…

Economic Woes + WIAW

April 3, 2013 By Laura

Today I am going to complain about an improving economy.

Yes, I’m finding a dark cloud despite the fact that my condo value may actually one day recover.

As the economy got worse and worse, I noticed a positive. The service at restaurants was improving! Servers were more polished and professional, and they were able to speak intelligently about the menu.

Recently this pleasant restaurant experience has come to a halt. Read more for an (extreme) example and my theory.

An Example:

Kat (my good friend and frequent guest post-er here) and I went to dinner for her birthday at the nicest restaurant in Atlanta, Bacchanalia. If my meal is going to be over $100, it damn well better be flawless.

The bartender was clueless about the wine program. To his credit, he sent another – presumably more knowledgable – employee over to speak with us. That would have been fine is the second guy had been knowledgable.

Server #2 didn’t know several of the bottles I inquired about, and then I had to correct their menu. They had listed an Amarone as being from Barolo. It’s from Valpolicella. I’ve been there. Amarones are my favorite. At first he tried to tell me I was wrong, but he did come back over to admit the mistake. Don’t challenge me on that one.

We ordered cheese; however, it took at least half an hour (and 2 inquiries) for the cart to be brought out. We were waiting to order after our cheese course, but apparently almost missed dinner service… which the bartender acted like it was OUR fault when we would have been ordering much sooner had our cheese come out in a timely manner (we told him when we first sat down we would be having dinner).

When our food began to came out, we were rushed AND I had to send a dish back (over cooked Halibut). They did replace it with a phenomenal snapper dish, and I was already done.

I realize this is a silly rant where there are starving children in Africa. But really. If I’m at a special occasion dinner and paying that much money… I expect the performance to be superior. I’ve had (much cheaper) meals at chain restaurants with better service.

My Theory:

When the downturn occurred, many educated individuals were not able to find jobs in corporate America, and turned to the service industry for employment. Their advanced capacity/skill levels resulted in a higher level of service. Now that companies are beginning to hire again, the service industry is losing that talent.

My Plea:

Restaurants, know the value of having educated, capable staff! Customers appreciate them, and will likely spend more money as a result of having a server with the knowledge and skills to sell. Consider the ROI when you talk salary and benefits with potential hires!

It’s WIAW time! I’m still trying to keep it green with my protein-filled meals.

Check out my 7 green-ish, protein-filled meals below, and then click here to head over to Jenn @ Peas and Crayons to get to see how everyone else is green-ing up their food this month!

Meal 1:

I – as always – enjoyed my morning cocktail (apple cider vinegar, water, Glutamine, and Fitmixer Aminos). I headed to the treadmill for a quick incline walk. It’s a rest day, but I knew I’d be glued to a conference room chair all day so I wanted to get some movement in… and I like to watch GMA.

Post-walk I was starving and VERY glad to have made overnight oats. And coffee. There’s something about drinking out of a “Be the Change” mug first thing in the morning that’s motivating (thank you to The Universe Knows and FitFluential for sending this!).

My “oats” were a bit #strangebutgood. They were TVP overnight oats! The cinnamon and extracts in these make you feel like you’re eating cookie dough! I know some people dislike cold oats – overnight oats are also fantastic warmed in the microwave too. I heated these for 45 seconds before eating.

Greek TVP Overnight Oats

1/2 C Greek yogurt
1/4 C TVP
2 T raw oatmeal
1/2 tsp cinnamon
1/2 tsp vanilla extract
1/4 tsp almond extract
1/4 tsp butter extract
1/4 tsp ginger
1/8 tsp freshly grate nutmeg
Stevia (or other sweetener), to taste
~1/2 C Liquid of choice (you may need to adjust amount depending to the yogurt thickness)

Mix it all together and allow to soak overnight in the fridge.

In the morning, stir, adjust liquid as needed. Add fruit if desired (I added fresh blood orange and blackberry juice).

Meal 2:

Despite being #strangebutgood, I’m also a creature of habit. I ate salmon and fruit again. It was lemon-dill salmon mixed with blueberries and pepitas… but I forgot to take a pic so you’re getting a recycled one made with grapes… but grapes kind of look like blueberries… 😉

Meal 3:

I have a new favorite veggie creation. BBQ Cauliflower Bites. It was awesome tossed with purple sweet potato! I used my healthy (no sodium or sugar) BBQ sauce and added some nooch to cheese it up.

Tangy and creamy, this sauce was meant to be used for roasted things (in the original I roasted with tempeh)! Recipe is at the end of this post.

For my protein, I enjoyed the Turbot fish I made last night – for that prep check out this FB post. Lauren introduced me to this delicious fish – it’s incredibly light and buttery.

This is also a recycled pic from last night… It’s much prettier than the Tupperware I ate out of today at work.

Meal 4:

I am back on the salt-free deli turkey this week. I love the Plainville brand from Whole Foods. Today I mixed it with red pepper, broccoli, red onion, and a quick nutritional yeast dressing (nooch + apple cider vinegar + cayenne)

Meal 5:

One of my favorite local spots is a order-at-the-counter spot called Metro Fresh. They change their menu daily based on the ingredients they have. Everything is fresh and healthy. Perfect for a non-cheat meal out with a friend! And it’s walkable from my house!

Tonight I ordered the seared salmon and a mixed greens with peaches, blackberries and goat cheese with a whole grain roll.

Unpictured was wine and a cinnamon roll. It was housemade and they gave it to us for free (I should add that the service here was fabulous)… we split it and it was divine. After that extravaganza… there was no room for meals 6 and 7.

BBQ Cauliflower Bites

2 T BBQ sauce
1 T nutritional yeast
1/2 tsp Herbs de Provence
1 C cauliflower

Pre-heat oven 400 degrees.

Mix together BBQ sauce, nutritional yeast, and herbs. Toss with cauliflower to coat.

Place on foil-lined pan and bake for 15 mins, tossing once half way through.

Enjoy!

***

The protein count for the day: not sure with the meal out, but I’d say I probably hit 140g of fuel. 🙂

Have you noticed a decline in service at restaurants? Other services?

What is the best thing you’ve eaten this week?

Roasted Butternut Chips and Curried Banana + Grand Spiced Milk

November 30, 2012 By Laura

Speaking of being balanced…

Everything in moderation, including moderation.

I’m excited to describe one of the most delicious, fun meals I’ve ever had. Heather and Kirk have done several pairing dinners for at-home “date nights.” When I knew I was coming to visit them in Colorado, and that Lauren and Greg would be in town too, I immediately requested a Blends pairing dinner. My fabulous hosts obliged with a (vegan) “Taste of Europe” dinner. Katie even stopped by to say hello and share a drink with us! It was great see her again, even if it was only a short visit!

Why do I always feel I have to crouch down in photos? My towering height isn’t blocking anyone… (Photo courtesy Heather)

The concept for these tasting dinners is that each person comes up with a couple of courses and a pairing. Heather and Kirk did the bulk of the work, but I was given the opportunity to make the Petit Bouche.

I decided to make Roasted Butternut Chips with Caramelized Curried Bananas. My pairing was a warm drink I like to call Grand Spiced Milk.

Photo courtesy Heather

All of this was created on the fly, which was interesting ~~when I nearly burned the chips~~. Despite the uncertainly, I was really happy when the way everything turned out!

The dish had a hint of heat and a little sweet from the curry and caramelized banana combo. It paired well with the almond milk drink, which was laced with Indian spices and a hint of orange from the Grand Mariner, then rimmed with crushed cashews.

The remaining courses were the stuff of dreams. Each dish and it’s pairing was better than the last. We traveled from my Indian appetizer (yes, I’m aware India isn’t part of Europe… but it was a British colony for a long time!), we went to the UK, Italy, France, and Germany.

German Chef Heather makes a killer dessert! Lauren and I kept sneaking more tastes of the almond pastry filling.

Photo courtesy Heather and her fancy camera skills

The Menu

Amuse Bouche: Strawberry Puff Bites and Lavender Rosemary Black Tea Reduction with “One Shade of Grey” Martini
Appetizer: Mushroom Tortellini Soup with Smoky Truffle Vodka
Entrée: Tourtière with 2010 Chateau del la Coste Margaux
Dessert: Marzipan Schaumrollen with Frangelico Martini

My favorite? It’s hard to choose, but I have to says Heather’s Tourtière blew my mind. Only this girl can take a traditional, meaty French dish an make it vegan and better than “real” thing. The wine pairing was also spot on; a drinkable wine laced with dark fruits and a hint of cinnamon.

My French is so terrible that I spent half the day thinking she was going to make a tortilla.

I miss these guys. Check out Heather’s recap here. She’s also gradually posting the recipes for each course on her blog.

Happy Belated Birthday, Heather!!!

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Roasted Butternut Chips with Caramelized Curried Banana

1 Butternut squash
EVOO
Cumin
1 small banana
Curry powder
Parsley (for garnish)

Preheat the oven to 375.

Cut the neck of the squashes off of the base. Peel the neck and slice it into thin slices (~1/8th of an inch thick).

Line a baking sheet with parchment paper before spreading the slices across the sheet. Brush with a bit of olive oil, and sprinkle on a little cumin.

Bake the chips ~25-30 minutes, flipping half way through. Watch them closely and remove them when they turn brown and crispy. Timing can vary depending on you oven and the thickness/moisture content of your slices.

They may not seem fully crisp while they are still warm; take them out of the oven and let them cool for ~5 mins. They should crisp up, but If they still aren’t crisp, put them back into the oven for 5 -10 mins.

While the chips cool, cut the banana into ~1/2 in slices and spread it evenly on a parchment-lined baking sheet. Sprinkle with curry powder and place under the broiler for 2-3 mins. WATCH these closely, because they will burn quickly! Remove from oven when the tops are browned and caramelized.

To assemble, place a banana slice on top of each chip and garnish with chopped parsley, if desired.

Servings will vary depending on the size of the squash.

Grand Spiced Milk

1/2 C vanilla almond milk
3 oz Grand Mariner
3 oz vodka
1/2 tsp cumin
1/2 tsp cinnamon
1/2 tsp cardamom
Crushed cashews (to rim)

In a small pot over medium heat, warm the milk.

Whisk in the alcohols and spices, adjusting to your taste.

Spread the cashew dust on a plate. Moisten the rims of the shot glasses with lime juice and dip in the cashews.

Carefully pour the warm milk into each glass and enjoy!

Makes 5 shots or 1 big glass to sip on by the fire.

Note: This can be made non-alcoholic, but you would want to add an orange flavor from extract or zest.

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In all my spare time (hahahahaha!), I need to host one of these dinners at my home.

Do you ever pair drink with meals at home?

What are looking forward to this weekend? I might get a new car!!!

Semi-Normal Eats + WIAW

November 7, 2012 By Laura

Freedom.

It makes me happy.

After a week of boring, #stinkypee eats, lean white protein and asparagus are NOT What I Ate Wednesday.

My post-competition trip to Whole ~~Paycheck~~ Foods was the stuff of dreams. I had a list and nothing but time.

2 hours later I emerged from Whole Foods almost $200 poorer and without a single piece of meat in my cart. I even skipped the bacon (the line at the meat counter was too long).

Of course I had to fuel up properly before making this epic grocery trip. Toad in the Hole made with P28 High Protein Bread and a local farm egg. Cooked in truffle oil and topped with sriracha. Welcome back, #yolkporn.

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I’m so happy to get to post a semi-normal What I Ate Wednesday! I say semi-normal because It has been a busy day and I didn’t get to be quite a funk with my foods… and I went to an election night gathering… so I had a bug ‘ol treat dinner. Woot!

Also different is how my meals are labeled. No “Meal 1, Meal 2,” etc. this week! I ate a proper Breakfast-Lunch-Snack-Dinner. I’ll have another meal plan soon, but these are my days “off” before we start training again. I hate to admit it… but I kind of missed eating more meals!

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:

Somethings will never change. I started out with my morning cocktail (mix of Apple Cider Vinegar, Glutamine, and Fitmixer Aminos).

This was followed by my TVP “Oatmeal” done up apple pie-style. I add apple pie spice and mixed in fresh apple at the end. Topped with a peanut butter drizzle and cinnamon.

Lunch:

I brought my leftover’s from last night’s dinner to work. Roasted brussels, cauliflouwer, and baby bellas. I tossed then in salty fish sauce, red peppe flakes, and coconut oil pre-roasting.

The noodles are kelp noodles. I heated them in hot water to soften and toss in a pad thai-ish sauce. I’m enjoying my freedom from measurement, but here are the ingredients for the sauce:

Peanut flour
Unsweetened almond milk
Grated ginger
Lime juice
Cayenne
1 drop lemon Stevia

Still trying to get my protein in (and because I wanted them), I had a bag of Veggie Pizza Protein Puffs from Kay’s Naturals. I ordered online; click here to find them and get 20% off your order.

Snack:

Pumpkin hummus, cauliflower, and edamame.

Eating carbs mid afternoon still feels so scandalous!

Dinner:

I spent the evening with my friends Todd and Jeff watching the election results like some people watch football games. If people watch football with Malbec and cookbooks…

Election Day = pizza night! Mellow Mushroom pizza (side note: I worked there in college for a hot minute) with meatballs, red peppers, and feta cheese with a side salad.

Look at this plate and that glass of wine above. Then multiply it by 2. It was a 2x dinner.

Dessert:

A celebration bowl of pumpkin ice cream (real ice cream – full fat and yummy) topped with a crumbled cinnamon muffin and chocolate syrup.

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The protein count for the day: KIDDING!!! I have NO idea. Freedom from numbers.

What’s the most you’ve ever spent on groceries?

Did you do any election night partying?

Herbed Eggplant and Tempeh Marinara Bake

September 11, 2012 By Laura

It’s a seasonal landmark.

I had to bust out the socks. I woke up and it was only 60 degrees. This may sound perfect to many of you, but I love the summer. I’ll miss you, ballet flats.

Don’t get me wrong. There are many thing about fall that I do love: football, boots with the fur, apples… and tomato sauce.

You can tell what season it is by looking at how I’m eating tomatoes. In the spring, I’m eating salsa like a deranged Mexican. In the summer I load up on Heirlooms – no recipe needed, just slice ’em fresh. When cooler weather strikes, I want marinara sauce ~~and red wine~~.

When Uncle Dude’s posted to twitter asking for people to try out their sauce, I jumped at the opportunity. I am guilty of being a lazy sauce-maker. It’s not hard to make from scratch, but more often than not I use something from a jar and add my own twist to it.

This particular sauce is called “Uncle Dude’s Ridiculous Marinara.” With a name like that I had to try it!

Dude’s sauce is indeed good. I especially love that they left nice chunks of tomato and onion in it. It gave it a feeling of being homemade. My only complaint is that it was a bit salty. If you don’t have a low-sodium diet, you probably won’t notice.

Being homemade with fresh veggie pieces didn’t save it from my modifications. This bake received as herbed twist with fresh rosemary , basil, and thyme. I also topped it with a little nutritional yeast (it would also be good with freshly grated parmesean). Finished with a thick, velvet-y aged balsamic that I scored on my trip to Italy last October.

This rich, herb-laced bake was served with a glass of my current favorite el cheapo wine: Apothic Red. This wine runs about $10 a bottle and has a deep cherry flavor with hints of mocha on the nose. It has a smooth finish with just a hint of spice.

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Herbed Eggplant and Tempeh Marinara Bake

1 C marinara sauce
1 small eggplant, cut into 1/2 in rounds
2 portobello mushrooms, sliced
1 zucchini, sliced
1/2 small red pepper, diced
2 servings (~150g) tempeh, crumbled
2 T fresh rosemary, chopped
1 T fresh thyme
2 T nutritional yeast
Red pepper flakes, to taste

Pre-heat oven to 400 degrees.

Spread 1/4 C of the marinara sauce along the bottom of a 9×9 baking dish.

Arrange the veggies, tempeh, and herbs in layers in the dish. Top with remaining sauce, red pepper flakes, and nutritional yeast.

Cover with foil and bake for 30 mins. Remove foil and bake 15 mins more, or until veggies are tender and sauce is bubbling.

Make 2 large or 4 side portions.

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Today I need full-body support socks. Leg day with my evil trainer nearly killed me last night. 450 lb leg press?! Really?!

What is your favorite fall meal?

Have you had to bust out the socks yet?

Chilean Cooking School + WIAW

June 20, 2012 By Laura

It took several days, but we located Chilean food.

As I said in my first recap post, there doesn’t seem to be a lot of Chilean food in Chile.

Determined food-lovers, my travel mates and I did mange to find some more “authentic” eats after making our way to the Chilean coastal towns of Valparaiso and Vina del Mar.

For What I Ate Wednesday this week, I am jumping ahead in our travel story to share some tasty Chilean treats with you. The highlight was an amazing cooking class with the fabulous Boris. This may not be true snacking, but I eat more snacks than meals when traveling so I can try EVERYTHING.

Check out my Chilean eats below; then click here to hop on to Jenn @ Peas and Crayons to see what the rest of the blog world else ate Wednesday!