Sprint 2 the Table

Appetites and Adventures

Be My Veggie Valentine – a Giveaway!

By

I’ve been excited to announce this for weeks.

 

Cookie Underground and I would love for you to be our Veggie Valentines!

You may remember me posting about the Atlanta Underground Market where I first discovered Cookie Underground.

 

 

The fabulous Kim has built a business around making (delicious) cookies out of vegetables.  Each cookie is ~50 calories and filled with good, clean vitamins and nutrients from fresh veggies.  Thank God because I could eat a whole box.

 

 

Forget flowers, nothing says “I love you” like cookies.

The Giveaway:  You’ll get 15 bright pink Almond “Heart Beet” cookies (their top seller) and 15 light pink Grapefruit Fennel cookies.

 

 

There are 3 boxes up for grabs!  Receive up to 4 entries by:

 

  1. Follow me on Twitter or Subscribe to the Sprint 2 the Table RSS feed OR via email
  2. Facebook: Like Cookie Underground and share this post
  3. Tweet: You could say something like: I’ve entered to win 1 of 3 “Be My Veggie Valentine” cookie boxes from Cookie Underground and @sprint2thetable http://wp.me/p16jDn-158
  4. Comment: What is your dream veggie-cookie flavor?

 

Please leave a *separate comment* for each entry!

The giveaway will be open until Thursday February 9 at midnight with the winner announced on Friday January 10.

 

You can also order your own “Be My Veggie Valentine” Box for $12.  Order by February 10 to receive by Valentine’s Day.  To place your order, email to kim@cookieunderground.com.

***Cookie Underground does offer gluten-free and vegan cookies; however, the giveaway is for the “classic” cookie.***

***

These are seriously delicious cookies.  I wish I could enter to win.

Do you have big plans for Valentines Day?

What is your dream veggie-cookie flavor?

 

Underground Eating

By

Atlanta is the place to be if you like to eat in secret locations.

It seems like there is an event every weekend!  

This Sunday was the first brunch edition of the Atlanta Underground Market.  The previous markets have been in the evening and didn’t have themes.  Brunch was fun because it forced the vendors to try something new… and who doesn’t love brunch?  I met Lee, Felix, and Heather there for a gut-busting good time. 🙂

Dr. Sweets Cake Emporium was serving up mini, gluten-free pancakes.  They were ok, but the sauce is what got me excited.  Apple-Jalapeno Jelly and Raspberry-Lime Jelly.  I could have eaten the raspberry by the spoonful.

Next up was a Bloody “Maria” Cupcake from S’More Cupcakes.  Whoa.  The mini cupcake included tomato juice, clam juice, Worcestershire sauce, Tabasco, fresh horseradish, and Silver Patron tequila, and was topped with cream cheese, celery, and a cherry tomato.  A risky dish, this turned out to be everything I hoped it and more.

Ciao Bocca offered a Zucchini Frittata with tomatoes, arugula, and fresh mozzarella was a tasty bite.  I was impressed that the quality of the mozzarella!

One of my favorite items was a Margarita Cookie from Cookie Underground.  We also tried the Mimosa and Strawberry Margarita cookies.  All fantastic.  I took a couple of Chocolate Sweet Potato cookie thins to go. 🙂  Vegetable in cookies, FTW.

The runaway hit was Arepa Mia.  We waited in line for a solid 45 minutes to get the most incredible arepa I’ve ever had.  Today’s was eggplant, black beans, collards, and butternut squash.  It was supposed to have a fried egg (for brunch), but they ran out.  I was a little sad… however this didn’t stop me from scarfing my arepa down in record-time.

This next item I have to introduce by assuring you that I did NOT try them.  “Dad’s Nads” were cleverly named testicles by The Original Yay Yay.  As much as I talk about balls on this blog, these were no-go-nads for me!

All of that food makes me glad I had a good week of workouts!

__________________________________________________________________________________

My modified to cardio-a-day / Mile-a-Day Challenge has been a success!  Two more days and I will have completed it with only a couple of missed days.  Sometimes you just need to rest though. 🙂

I’m officially addicted to shorter workouts – between Body Rock and Pinterest workouts, there is no excuse not to move for at least 15 mins every day.  This week I did this Pinterest find 2x through:

Workout Recap (1/23 – 1/29)

***

Busy weekends are lots of fun… but they sure go by FAST.

Would you have tried Dad’s Nads?

What was the best part about your weekend?

Raw-ish Vegan Jerky + WIAW

By

All day yesterday I thought it was Monday.

Funny how now that it’s Wednesday, I’m feeling like Friday is not so far away.

This week has really been awesome – tons of cooking, which means I have LOTS to share with you.  More to come!

For now, lets cheers to chalkboard wine glasses, kick-ass workouts, being half way to Friday, and my friend Jenn’s What I Ate Wednesday.

 

Breakfast:

After last week’s hotel oatmeal ick, this more than made up for it:

Overnight oats in an almond butter jar.  Pure bliss.

  • Oatmeal
  • Unsweetened vanilla almond milk
  • Chia seeds
  • Pumpkin puree
  • Almond butter jar remnants
  • Cinnamon
  • Vanilla
  • 4-5 drops of vanilla liquid Stevia
  • A little TBA chocolate something crumbled in. 🙂

Lunch:

Another bit of amazingness.  Citrus Chickpea Cilantro Salad  with carrots atop an eggplant patty.

Recipe for this deliciousness coming tomorrow! 

Dinner:

You may be familiar with a little problem I have.  When I go out I sometimes get so excited about the meal that I forget to take pics.  This is all that remained of my post-workout dinner last night:

That WAS a side salad, 2 veggie tacos, a chips and salsa trio, and a Patron Silver margarita.  Whoops.

More proof that Taqueria del Sol remains my favorite intown taco joint.

Snacks:

Continuing with last week’s blogger recipes, I tried Gena @ Choosing Raw’s Portabello Jerky.  It was a fantastically salty, satisfyingly chewy afternoon snack.  Seriously – Gena is a genius.

My raw-sih version of Gena’s raw jerky is at the bottom of this post!

Lucky me was asked to taste-test a new cookie recipe for Cookie Underground.  I mentioned trying these veggie-based cookies at the Atlanta Underground Market here.

My test-kit included an original recipe and 4 alternatives for their Parsnip Vanilla flavor.  In my mind there was a clear winner.  Check them out on Facebook to read more!

Apparently I need to rename this blog dessert underground because my pre-workout snack was on of these vegan Granola Cookies:

At just 3g of sugar and over 1g of protein, can you blame me?  P.S. They freeze perfectly.

Last, there was a vegan, gluten-free post-workout dessert.

I promise to share next week – I want to make one more batch to test with more soda.  Let’s just say they are silky in texture, impossibly chocolate-y, and inspired by a Cookie Underground concept. 😉

Raw-ish Portabello Jerky

  • 1 large Portabello mushroom
  • 1 tsp soy sauce
  • 1tsp apple cider vinegar
  • 1/2 tsp ancho chili powder
  • 3 drops liquid Stevia
  • 3-4 twist of freshly ground pepper

Mix all ingredients.  Slice ‘shroom into 1/2 inch thick sticks and marinate overnight in refrigerator overnight.

Place on foil-lined baking sheet and cook in 170 degree oven* for ~3 hours.

*Note: Gena had a dehydrator – check out her instructions for raw jerky details.  For those of us without… just set your oven at it’s lowest temp (mine is 170 degrees).  It’s raw-ish. 🙂

***

I’m really into vegan/low-sugar cooking and baking lately!  It’s fun to try different style and I love feeling so clean.

Have you tried vegan jerky?  Have you tried “real” jerky?

Do you feel a little the-end-is-near relief on Wednesday?

Weekend Fun + Roasted Lemon Pepper Cabbage

By

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

_____________________________________________________________________________

 

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)

 _____________________________________________________________________________

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.

___________________________________________________________________________

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

_____________________________________________________________________________

 

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?


Follow Me!

instagram_b facebook_b twitter_bpinterest_b
rss_a email_ayoutube_b googlep_b

Popular Posts

Piedmont Park - Atlanta
Home | About Me | Privacy Policy | Fitness | Recipes | Training & Nutrition

Affiliate Links: This site is monetized through the use of affiliate links. This means that if you were to make a purchase through one of these links, Sprint 2 the Table would receive a small percentage of the sale price. Thanks for your support!