Sprint 2 the Table

Appetites and Adventures

Kiss My Cauliflower

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Do you ever wonder where expressions come from?

Rough as a cob?  Wait… I know where that came from…

In the South, but “kiss my grits” is accepted as a nicer way for asking someone to kiss your hind end.

I’m a terrible Southerner.  I don’t sugarcoat.  I’ll tell you to kiss my ass if you deserve it. 😉  Food preferences are another way in which I fail as a Georgia girl.

Things I don’t like:

  • Cornbread
  • Fried okra (or any okra)
  • Honey Baked Ham (it’s at EVERY potluck)
  • Jell-o molds
  • Ambrosia
  • Green bean casserole
  • Grits

Correction.  I like grits my way: strange but good.

In my family Christmas brunch is the most anticipated meal.  We break out the mimosas, crank up the Christmas tunes, and create a meal that is much larger than necessary.  Growing up, a traditional Southern brunch in my house included biscuits, hot choc (chocolate gravy), bacon, eggs, and grits.

The fun thing about my family is that we don’t feel the need to stick to tradition.  Variety is the spice of life!  Therefore, this Christmas morning instead of suffering through the sand-like, over-buttered Southern classic, I’ll be enjoying cauliflower.

Cauliflower Grits

I’ve long been a fan of using cauliflower as a rice or flour substitute.  It provides a neutral, low carb base for virtually any flavor.  I’ve used it for Thai-inspired bowls, my favorite Mexican Rice Bowl, and even as the base for pizza crust.

As I researched Christmas morning breakfast ideas, I thought why not use it as grits?  Cauliflower even looks like grits after a good pulse in the food processor.

Cauliflower Grits

Admittedly, I was even a little surprised when this strange but good take on grits actually worked.  You can add any flavors you like.  I was feeling a savory breakfast and added lots of black pepper and garlic.

It’s also much easier than grits.  There are no concerns about it sticking and you don’t have to wait 25 mins.  My “grits” were done in less than 10 minutes!

Cauliflower Grits

Topped with a runny egg and served with a vegan maple sausage and toast, this is a classic breakfast will never be the same!

Thank you to everyone who participated and/or checked out the first Strange But Good link up Friday!  If you read earlier in the day, check back and see all the odd deliciousness people added over the weekend.  We’ll be doing it again this Friday – please join in!

Cauliflower Grits

Kiss My Cauliflower

  • 100g cauliflower florets
  • 1/4 C unsweetened almond milk
  • 1/4 tsp butter extract
  • Garlic powder
  • Freshly ground black pepper

In a food processor (or Vitamix), pulse the cauliflower florets until they are fine, like couscous or small rice.

Grease a skillet  (I used PAM) and place on stove top over medium-high heat.

Pour the cauliflower “grits” into skillet, add milk and butter extract (you can also use “real” butter).  Stir until combined.  Add garlic powder and pepper to taste.

Cook until the “grits” warm and become tender (~5 mins).

Taste and adjust seasonings as needed.

Makes 1 serving, easily multiplied.

***

My heart goes out to the community and families affected by Friday’s tragedy… I was going to post about it but cannot find the right words.  Take a moment today to send thoughts of light and courage to those that lost, and to appreciate all that we have.

If you celebrate, do you do a big Christmas morning brunch? Do you know what you’re having this year?

Do you dislike any foods from your region/culture that everyone else seems to love?

Strange But Good

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Do people ever look at you oddly when you pull out your lunch?

 

I consider it a personal failure if this doesn’t occur daily.

You know the “look.”  They cock their head, raise their eye brows, and slightly wrinkle their nose.  You know what’s coming next… “What is that?”

Welcome to the world of Strange But Good. 

sprint2table-strangebutgood-GREEN-2

 

A lot of things healthy living bloggers/readers eat wouldn’t be considered strange inside this community; however, your co-workers, friends, and families probably give you the “look” when you top your oatmeal as if it were a bowl of fro-yo, for instance. Those things count as Strange But Good!  If it’s a combo that this community would think is strange, even better!  Not a requirement though.

Here are my creations this week that certainly earned me a couple of stares:

Exhibit 1

It’s a cross between a sweet potato pie, a pancake, and an omelette!  This was a creamy, cake-y, breakfast from heaven.  I loved the pie flavors and silky texture in this omelette-like pancake.

You know that sweet potatoes are best topped with peanut butter, so I created a maple-peanut butter sauce to use as my syrup.

SP Eggs

Sweet Potato Pan-lette

  • 1/2 C mashed sweet potato
  • 1/2 C egg whites
  • 1/2 tsp vanilla extract
  • 1/2 heaping tsp cinnamon
  • 1/4 tsp ginger
  • 1/8 tsp nutmeg
  • 4-5 drops vanilla liquid stevia (optional)

 

For the sauce:

  • 1 T peanut flour
  • 1 tsp ground flax
  • 1/4 tsp maple extract
  • 2-3 drops vanilla liquid stevia

 

Combine all pancake ingredients into a medium bowl and stir until smooth.  Pour into a prepared (I used PAM) skillet and cook as you would a pancakes (~2-3 mins on each side).

Note: I made this as one huge pancake, but I’d advise you to turn it into 2.  It required some serious acrobatics and two spatulas to flip.

Meanwhile, stir together sauce ingredients in a small bowl.

Plate your pie-cakes, top with peanut butter syrup, and enjoy!

 
Exhibit 2

The idea of a spicy tuna salad may not be so strange.  We all like a spicy tuna roll.  But what about spicy tuna with peanut flour?  It’s a Pad Thai take on a lunch-lady staple!

You could mix in any veggies here, but I really liked the sweetness of the red pepper with the sriracha heat, and the nutty flavor from the zucchini was particularly good with the peanut sauce.

Pad Thi-na Salad

Pad Thai-na Salad

  • 2 T peanut flour
  • 2 tsp sriracha
  • 1/4 tsp cumin
  • Juice of 1/3 fresh lime
  • 2 T almond milk (or other liquid)
  • 1 can tuna, drained
  • Cilantro
  • Zucchini
  • Red pepper
  • Pepper, to taste

 

In a small bowl, combine the peanut flour, sriracha, cumin, lime, and milk.  Set aside.

In a medium bowl, add your canned tuna and break up with a fork.  Pour peanut sauce over the tuna and stir until combined.  Add remaining ingredients.

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Want to Join?

All you need to do to join this link up is create a concoction that is Strange But Good, post it with the Strange But Good logo, and link up to your recipe.  (See below for code.)  On the Strange But Good post each week, you’ll see a link to add your own recipe and picture at the bottom of the page.  I’d prefer you use a new strange but good dish, but if you realllly have a good previous one you can add it.

Not a blogger?  You can play too!  Send me an email with a picture of your food and a brief description by noon on Thursday and I’ll include it in Friday’s post (too late this week, obv… but next week it’s on!).

 

Sprint 2 the Table

 

Remember to use #strangebutgood in any Tweets and Instragrams of your creations. 🙂



Orange Cardamom TVP “Oats” + WIAW

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105 lbs doesn’t seem like a ton.

Until it’s on your lap while you’re doing dips…

Normally I do legs (my least favorite) with my trainer, but last night I had a back and tri day.  It was a great reminder that – even though my upper body is more developed – I still need a “check up” every so often.  With a little help I can move SO much more weight.  I couldn’t have stacked those weights on my lap by myself… and there is no way in hell I would have turned that last set into a drop set.

I’m feeling much better with my diet after last week’s adjustments, and it’s paying off.  My trainer noticed growth.   (He also told me I make sex-like noises while doing hack squats.  Weird that hacking with 200 lbs elicits the same sort of sound…).  A couple of other people have commented recently too (on the gains, not the noises).  Never in my life did I think people telling me I look bigger would be a compliment! 🙂

It is a little disconcerting to have lost my abs, but I know they’ll be back and looking better than ever after bulking season.  I need to print that reminder out and tape it to my mirror.

My Kitchen Workout (have you joined?) is keeping me motivated an (mostly) on track during this month of indulgences.  Jenn’s What I Ate Wednesday theme this month is also a great accountability check!

Below is a day of a figure competitor’s bulking-season eats.  Check it out, and then be sure to head over to Jenn @ Peas and Crayons and see what everyone else is eating during the most delicious time of year.

Meal 1:

I started my day with the only thing I like to repeat: my morning cocktail (mix of Apple Cider Vinegar, Glutamine, and Fitmixer Aminos), and my 2 mile incline walk.

Then it was time for a breakfast I started dreaming up on Sunday.  This is a new version of my TVP oatmeal, and it may be my favorite one yet!

Indian Spiced TVP Oats

Orange Cardamom TVP “Oatmeal”

  • 1 C water
  • 1/3 C TVP
  • 2 T oats
  • 1 tsp ground flax
  • 1/2 tsp cinnamon
  • 1/4 tsp cardamom
  • 1/2 tsp coconut extract
  • 4-5 drops lemon liquid stevia (or sweetener of choice)
  • 3 T egg whites
  • 1/2 orange, sectioned
  • Unsweetened coconut flakes, to top
Prepare according to these instructions from the original recipe.  Top with orange sections and coconut. Demolish.

Meal 2:

Last week I rocked a chili-lime crab salad with mango for lunch.  This week I was ready for more… but needed to make it strangers for this Friday’s link up.  Being strange pays off, friends.  This one was a hit!  The sweet citrus from the orange was perfect against the tangy lime and heat of the cayenne.

Curried Chili-Orange Crab Salad

  • 3 oz crab
  • 1/2 large orange, sectioned
  • 1/2 C edamame
  • Pumpkin seeds
  • Juice from 1/4 fresh lime
  • 1/4-1/2 tsp curry powder
  • Cayenne pepper, to taste
  • Cilantro

Meal 3:

I had to get a new plate to take to work.  My zoo animal paper plates ran out.  Booooo!

On my pretty blue plats is: Chili Nutty Baked Tofu, celery sticks, a P28 protein bagel, and the last of my favorite hummus.  I get this Roots hummus at Whole Foods.  It’s from Asheville, but I’m not sure if you can get it outside of the Southeast.  If you can, the spinach is worth a try!

Meal 4:

If you follow me on Instagram, you may have seen my new swordfish creation Monday night.  I finally tried making it a different way – I chipped it into cubes, coated it in lime juice, avocado oil, and my Mexican spice blend before cooking it under broil for ~10 mins.  It worked like a charm!

I brought the leftovers to work to be enjoyed over a kale salad massaged with coconut vinegar, fresh orange juice, and nutritional yeast.  Topped with baby bellas and red pepper.  My complex carb was a very tasty Garnet sweet potato.

And I wonder why my co-workers think I’m weird….

Meal 5:

Leftovers from yesterday… a creation that I made for this Friday’s Strange But Good link up.  Are you guys planning to participate?!  I’m so excited to see what everyone comes up with!!

Don’t know what I’m talking about?  Click here for the explanation.

Meal 6:

My trainer’s gym is pretty far away (30-45 mins… or an hour during rush hour…), so I always take a recovery shake to enjoy on the ride home.  After a killer workout, I enjoyed a favorite: Carrot Cake Batter Shake.

Don’t you love when your clean-eating #kitchenworkout meals taste dirrrrty?  I added some kale (clearly not enough since it’s still orange-ish), and stirred in muesli for a chewy happy ending.

Meal 7:

I’m on a serious bender with my 150 Calorie Chocolate Microwave Protein Cake.  Tonight I topped it with a healthy scoop of Arctic Zero Cookies ‘n Cream ice cream and a drizzle of peanut flour sauce. Cherries on top.  Fo’ shizzle.

***

The protein count for the day: 177.2g.  I can almost feel the growth.  Bwhahaha!

It’s been a week… time for another shameless plugs!  I’d love it if you’d click here and “Like” my new Facebook page. 🙂

Do you have a workout partner or trainer that you “check in” with when you need to push harder?

What is the tastiest “clean” food you’ve eaten this week?  Work it out in the kitchen!

Chili-Lime Crab Salad + WIAW

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I’m full of it.

 

I also love a dual meaning..

No, today I am full of protein and carbs.  Last week I talked about my new, carb-heavy plan in effort to gain.  I also get a daily “cheat” vs. the one cheat day I was getting before.  At first I thought this was awesome, but I now realize that one full day of cheats was better.  It gave my brain a break from measuring out fat-carbs-protein 7x a day.

Which brings me to one reason I love my trainer: he’s open to changing strategy.  We talked about diet last night (during a brutal leg workout), and made a couple of adjustments:

  1. I don’t have to eat if I’m miserable – 6 meals is ok as long as I’m getting in the protein/calories needed to gain (read: no salad for dinner)
  2. Two 1/2 day cheats per week rather than the daily cheat – there wasn’t a point in the daily cheat when I was too full to even take it

 

Of course after complaining I wasn’t hungry at all and nothing sounded good, he killed my legs and I was ready to eat my arm by the time I got home.

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I’m working hard on fueling my body right via my Kitchen Workout (have you joined?) and my training plan.  Jenn must have read my mind, but my goals fit perfectly with this month’s What I Ate Wednesday theme: healthy holiday recipes.  Below is one day of delicious, healthy eats.

 

Be sure to click here to head over to Jenn @ Peas and Crayons and see how everyone else is eating healthy during the season of temptation joy.

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Meal 1:

Of course I enjoyed my morning cocktail (mix of Apple Cider Vinegar, Glutamine, and Fitmixer Aminos), followed by a 2 mile incline walk.  I take a treadmill walk every morning while I’m going through my Reader and commenting on blogs and catching up on the royal baby gossip.

Today was an odd breakfast day.  I didn’t know what I wanted!  I was hot after the brisk walk, so I wasn’t relishing the thought of a warm breakfast.  However, I don’t like to have shakes or yogurt for breakfast (I have no idea when/why this started).  After drinking an ice water, I settled on a favorite: runny egg with a P28 protein bagel.  Cooked in truffle oil and served with a side of blackberries.

 

 

Meal 2:

If you follow my on Instagram, you may notice that I ate the same thing for meal 2 yesterday.  This combo was a winner!  Lindsay put the chili-lime flavor combo in my head Sunday night.  Eyeing my fridge, I decided that sounded like a great flavor for my lump crab meat.

 

Chili-Lime Mango Crab Salad

  • 3 oz crab
  • 1/4 large mango, cubed
  • 1/2 C edamame
  • Pumpkin seeds
  • Juice from 1/4 fresh lime
  • Cayenne pepper, to taste
  • Cilantro

 

 

Meal 3:

Nothing sounded good to me this afternoon.  I ate meal 3 (lunch) at 2:30.  Chicken Burgers, seasoned with my Mediterranean spice blend and mixed mushrooms and onions.  It was actually really good.  I’m glad I made 2 so I can have it again when I’m more excited about eating.  I ate it on an Ezekial pita with spinach hummus and cucumber slices sprinkled with pepper and paprika.

 

 

 

Meal 4:

Because I was so annoyed at my lack of appetite, I moved up my appointment with my trainer.  Leg day is a great cure for anti-hunger, right?  I whipped up a Zucchini Bread Protein Shake to have post-workout.  I mixed in oats for my carb.

(Random fact: I’ve always loved raw oatmeal.  I even ate them out of the Quaker container as a kid.)

 

Sorry for the bad terrible  pic.  I drank it in the car on the way home and it gets dark early!  And leg day so thoroughly cured my lack of appetite that I nearly forgot a pic.

 

 

Meal 5:

Dinner was leftovers.  This pic is a left over too… ’cause it was much prettier right out of the pot.  I have no real recipe – this Curried Tomato Chicken and Eggplant bowl was a “throw-together” dinner winner.

It involved curry powder, other Indian spices, ground chicken, fire-roasted tomatoes, Thai eggplant, onion, red pepper, and cilantro.  I ate it over shirataki noodles. 

 

 

Meal 6:

I repeated again.  Last week I made my beloved Carrot Cake Batter, using cottage cheese in place of the Greek yogurt.  This week I did it again, but also crumbled a salt-free rice cake into it and topped with a little sugar-free caramel (it’s by Walden Farms… and no, it’s isn’t near as good as the real deal). 

Meal 7:

When I drafted this post earlier in the day, I was ready to announce that I failed again at eating meal 7.  Behold, the power of leg day.  Meal 7 was an old favorite: 150 Calorie Chocolate Microwave Protein Cake.  Lots pf protein with cherries on top.

 

***

The protein count for the day: 167.3g.

My 2 shameless plugs: I’d love it if you’d click here and “Like” my new Facebook page.  Also, don’t forget to enter the giveaway for a $25 gift certificate to Open Sky!

Are you a fan of “cheat” meals?  Would you rather have it all in one day, or spread out over the week?

How are you keeping it (mostly) clean this season?

 

Complex Carb-Loading + WIAW

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New year, new plan.

 

Nevermind that we still have a month left in this year.

I need to be more careful what I wish more.  The week before last I mentioned that my trainer hadn’t sent my new nutrition plan… but I was headed to vacation and didn’t feel like reminding him.  Yesterday I got the plan.  I’m aiming for another figure competition in March, and the bulking has officially begun!

My 7 meals a day are still in place.  The basics are the same: at least 25g protein at each meal,  a fruit (in the morning) or a veggie.  The big difference is the complex carb portions.  I was getting them 4x a day… now I have a serving at EVERY meal.  I am going to be so stuffed!

 

What are complex carbs?

They have a chemical structure that is made up of three or more sugars, which are rich in fiber, vitamins, and minerals.  These carbs will keep you full longer because they take a little longer to digest, and they don’t raise the sugar levels in the blood as quickly as simple carbs do.

Complex carbohydrates are fuel; they contribute significantly to energy production and have a higher nutritional content that simple carbs.

Some examples:

  • Oatmeal
  • Cereal (the “healthy,” low-sugar varieties)
  • Wild or brown rice
  • Ezekial bread
  • Beans
  • Lentils
  • Winter squash
  • Sweet potato
  • Bananas

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My new plan and re-focus in eating clean fits perfectly with this month’s What I Ate Wednesday theme: good habits.  Yesterday I asked you all to join me in a Kitchen Workout challenge.  Below is how my first challenge day went.

After checking out my crazy-clean bulking day, click here to head over to Jenn @ Peas and Crayons to get to see how everyone else is sticking to their good habits.

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Meal 1:

After the usual morning cocktail (mix of Apple Cider Vinegar, Glutamine, and Fitmixer Aminos) I went for a healthified version of a comfort meal.  A cold, rainy morning can only mean one thing: Grilled PB&J with tofu peanut butter (recipe here).  I love how gooey and warm the inside gets!  Served with a side of raspberries. 

 

 

Meal 2:

After perusing Whole Foods, I decided to make my own Mediterranean Salmon Burgers this week rather than buying the frozen stuff.  I’ll post the recipe later, but let me assure you these are very good!

 

For my complex carb, I made a festive salad of edamame with pomegranate and Marcona almonds.  I dressed with with a quick nooch mix:

  • 1 T nutritional yeast
  • 1/2 T coconut vineagar
  • 1/2 T water
  • 1/4 tsp Mediterranean spice blend
  • 1/8 tsp cayenne

 

 

Meal 3:

I’m kind of embarrassed.  I’m turning into a creature of habit.  Lunch was swordfish.  Again.  But I really, really like it! I cook it in a grill pan with Italian herbs, pepper, and lemon juice.  Easy and delicious!  Next week I’m making Heather’s Mexican creation to shake things up.  Today I ate my grilled steak of the sea with an Ezekial pita and a salad of arugula, cauliflower, and radish sprouts.

 

 

Meal 4:

Something dangerous happened.  I discovered that I can handle de-boning a rotisserie chicken much better than touching a raw chicken breast (creeps. me. out.).  The dangerous part is that whole chickens are more expensive.  Whatever.  My sanity is worth it.

I ate my de-boned chicken mixed with red pepper, zucchini, and spinach hummus.  My carb was a pretzels.  Not a good low sodium choice.  I don’t have enough complex carb choices on hand this week as I didn’t get my new plan until after my weekly grocery run.  So for now I’ll enjoy my salty treat. 🙂

 

 

Meal 5:

This dinner was fantastic.  I will be sharing the whole recipe later (when I have enough light to take better pics), but for now I’ll just say that it’s a Mexican-Sweet Potato Pie layered with spinach and chicken (I also discovered ground chicken is easier to deal with than chicken breasts).  It could easily be made vegan with tempeh or TVP… which I may try next time around!

 

The pie was shared with my friend, Kenny, who came by to say hello and talk clean eating.  Kenny has some specific goals for fitness and nutrition, so we strategized a bit.  His “homework” is to write his own guidelines.  I also roped him into doing a few quest posts about it.  *evil grin*

He calls me his “food sponsor.”  I kind of like it.

 

 

Meal 6:

Before vacation I made Alexandra’s Spunky Monkey Pumpkin Pie into muffins and left before I could eat them all.  Good thing they freeze really well!  I enjoyed one tonight atop an old favorite: Carrot Cake Batter.  Made with whipped cottage cheese instead of Greek yogurt.  I almost forgot how good it is!

Meal 7:

I failed.  I ate dinner late and skipped meal 7.  All those carbs and I think I’m getting a cold… I couldn’t bring ,myself to eat another bite.  Like when I first started with the 7 meals a day, this is going to take some adjusting!

***

The protein count for the day: 170.2g.  I’m back at it!

Are you on board with the #KitchenWorkout?  How did you keep it clean today?

What is your favorite complex carb?

 

Work It Out: Kitchen Edition

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You can’t out crunch a bad diet.

 

Where’s the chocolate-lovers ab diet?!

Today’s Work It Out post is a little different.  Usually I feature a new workout technique, but this post-Thanksgiving week I’m being a little selfish.  I need to Work It Out in the Kitchen.  Like many others, I indulged throughout the Thanksgiving holiday.  No regrets – it was fantastic – but now I need to reset and not let that sweet tooth take over all the way into the new year.

 

When I start with the sweet tooth and red wine other indulgences it quickly becomes a habit.  At one point I was eating dessert after every meal… including breakfast.  What works for me is to go cold turkey (pun intended) to reset myself.  I’ve done this in the past through my favorite cleanse, but I haven’t gotten to the “emergency” point yet.  This time around I’m going back to the basics.

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Leading up to Christmas I’m going to be doing a Kitchen Workout in addition to my normal routine.  This isn’t about weight loss (my new diet is actually focused on gaining – more on that tomorrow).  The Kitchen Workout is about eating to fuel your body properly.  Eating clean makes me feel energized, keeps my skin clear, and improves my ability to focus.

The following guidelines are what works for me.  For example, I know that I can’t have just a little sugar and stop.  Therefore, I’m cutting it out.  I also know that I can’t be too strict on myself or I’ll go full-speed in the opposite direction.  A Saturday “cheat day” will be employed. 🙂

 

The Kitchen Workout

  • Eat clean – minimize processed foods
  • Cut out the sugar (except fruit)
  • Limited dining out
  • Keep sodium to a minimum
  • No drinking on “school nights”
  • Stick to complex carbs
  • Eat small meals throughout the day
  • Take in plenty of protein to feel full and build muscle
  • Incorporate vegetables into each meal

 

Who else wants to join in the Kitchen Workout?

A good support/accountability network is a big part of staying on track!  Feel free to steal the #KitchenWorkout graphic and show your clean eating pride!  I’ll be sharing some new recipes, as well as more tips for holiday survival.

To get started, check out these posts for more ideas on eating clean:

 

For some initial food ideas?  Here are a few clean recipes that won’t leave you feeling like you’re missing anything:

 

Maple TVP “Oatmeal”

 

 Crab Eggs Benedict, Lightened Up

 

Grilled PB&J with Tofu Peanut Butter

 

Tzatziki Chickpea Tuna Salad

 

Mexican Crustless Chickpea (Vegan) Quiche

 

Fig and Edamame Kamut Berries with Sriracha-Lime Vinaigrette

 

150 Calorie Microwave Chocolate Protein Cake

 

Chewy Granola Cookies

***

The holidays have begun!  I’ve been invited to a cookie swap… I’m taking my granola cookies so I know I have a healthier option.  Can’t wait to see if anyone knows they are better for you!

Did anyone try the bicep moves Jody shared last week?

Are you making an effort to keep it clean over the holiday season?

 

My Vegan Friendsgiving

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Sometimes you need a holiday break to be a real break.

Not that holidays aren’t nice…

This year I was feeling run down after training so hard from my competition, working, and  – yes – consistently blogging.  I love all of these things, don’t get me wrong.  I also love my family.  However, a true vacation getaway was in order.  When Heather and Kirk (her hubby) extended an invitation for me to crash their Thanksgiving vacation on the slopes in Vail, CO I jumped at the opportunity.

We ate fantastic food, drank amazing wine, skied, cooked a vegan Thanksgiving, and even ran a 5K (my first in at least 6 months).  There was also a tasting dinner before we left for Vail, but that’s another post.

I am relieved to report that after a 2 year break, I can still ski.  There were a couple of falls, but nothing bad and after a couple of runs I was able to keep up with Heather and Kirk on their snowboards.  I can tell my legs are much stronger now than they were two years ago.  I guess hack squats work…

We took a break from the slopes for Thanksgiving.  We earned our turkey with a 5K Turkey Trot!  It was a lot of fun… and I realized exactly how much harder it is to run at 9000 ft.

Following the run, Heather made her famous doughnuts.  These were her Pumpkin Spice Doughnuts with Cranberry Frosting.  All vegan, and all delicious.  Heather had to adjust the recipe due to the high altitude; I’m totally impressed by her ability – they were absolutely perfect.  I ate mine at a painfully slow pace (like my 5K – haha).  It was so delicious I didn’t want it to end!

I should also note the lovely orange plates provided by the condo owners.  Seriously.  Doesn’t they know that orange does NOT photograph well?!

We spent the rest of the day watching football, playing Scrabble, and being bums.  It was awesome.  We got up every once in a while to begin another dish for out dinner, so when it was time to eat everything pulled together quickly.

This was my first vegan Turkey Day.  I’ve never been a big fan of traditional Thanksgiving food anyway, so this was absolutely perfect for me.  With a spread like this, why would anyone miss the turkey?

Clockwise, left to right: Kirk opening the champagne, Heather’s Beer & Butternut Mac ‘n Cheeze, the spread, and our vegan hazelnut cranberry roast en croute.

 

Each dish was better than the last.  Heather’s vegan mac ‘n cheese was every bit as good and the “real” thing.  She also made the first cranberry sauce I’ve ever liked!  I made a version of other Heather’s Caramelized Onion, Cranberry & Kale Saute.  It was basically the same except I added jalapeno and used fresh orange juice in place of maple syrup for the vinaigrette.

My (orange) plate:

Much more to come on our adventures, but I’m sure you’ve seen enough orange plate photography for one day. 🙂

Thank you again to Heather and Kirk for letting me crash their holiday and being such incredible hosts!

***

I fell in love with Colorado.  I may have considered pitching a fit when I had to go to the airport.

Have you ever had a “Friendsgiving” or another friend-holiday?

What was the best dish at your table this year?

Sources of Protein: Vegetarian and Vegan

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Are you geared up to eat?

My stretchy pants are ready.

Before you start the Thanksgiving extravaganza, I have an awesome guest post from Allie about vegetarian protein sources. Allie decided to start training for a her own figure competition, and began working with my trainer a couple of months ago.  We’ve worked out together a few times and let me tell you – this girl lives up to her blog name (Forgotten Beast).  She is a beast.

You guys know the crazy amounts of protein I’ve been eating?  Well, Allie has a very similar nutrition plan, only she’s doing it vegetarian!  While you may not need quite as much protein as we try to eat, it is important to have an adequate amount (typically 0.8g per pound of body weight for athletes).

Instead of a typical What I Ate Wednesday, check out the creative ways Allie crams in the vegetarian protein in a day.

Be sure to click here to head over to Jenn @ Peas and Crayons to get to see how everyone else is ramping up for Turkey Day!

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Hey kids, I’m Allie! You may have seen me pop up on Laura’s blog from time to time, since this wonderful guest-blog-post-host inspired me to get on the figure competitor train and has put up with me showing up on her doorstep three times now. Training for a figure competition requires mega-protein, and I’m trying to do it on a vegetarian diet.  This may seem impossible, but I wanted show just how easy it can be with some pointers/ideas for getting vegetarian protein in any diet.

Soy, Beans and Lentils

I’m grouping these together to keep it short and sweet. I mean, those are the pretty obvious sources of vegetarian protein, right? But if you’re in a rut or just don’t know what to do with it, you’ve got to give Laura’s Chick-less Nuggets and TVP Oatmeal (20g protein) a try – or pick up a package of tempeh (23g) to make “meat” sauce, stir-fries and more.

Nuts and Seeds

I feel like nuts are another obvious source of veggie protein—but what about seeds? Sunflower seeds (7g protein), pumpkin seeds (9g protein) and hemp seeds (11g protein) are all fabulous sources of protein – and they taste pretty darn good too.

Eggs

Whole eggs (7g protein) and egg whites (4g protein) are some of the most adaptable proteins. Breakfast, lunch, dinner and dessert – there’s no wrong time for scrambled eggs, PB & Jeggs, or an omelet.

Dairy

Greek yogurt tops the charts in the protein-from-dairy category (23g protein in brands like Fage and Trader Joe’s). Other good dairy-based protein sources include cottage cheese (15g protein) and ricotta.

Vital Wheat Gluten

Not an option for the wheat and gluten-free among you, but otherwise?  23g of protein in one serving – and there are SO many ways to use VWG. You can make your own seitan, faux chicken, faux breakfast sausage (Editor’s Note: I’ve made Allie’s recipe with TVP and it is really good!), high-protein bread and more.  Save money and all the preservatives and sodium you find in the vegan “meat” options at grocery stores by making your own.

Protein Powder

Protein powder is an easy way to get a protein boost.  While it is not a replacement for real, whole foods, it can supplement shakes, meals and an overall balanced diet.  There are so many good vegan protein powders out there that there is no reason feel powders are limited to those who can/want to drink whey and casein.  (Or beef protein powder. Really? Has anyone tried this?)

Greens and Veggies

Of course I can’t omit the veggies! Don’t let these precious grams of protein go unnoticed! While a serving may only have 1-3g of protein, if you get 5-6 servings in a day, you’re adding 15g of protein!

 

So How Do You Put It All Together?

Here’s a sample of what a day may look like for me (keep in mind I’m eating seven meals and aiming for crazy amounts of protein – just like Laura – you only need a few of these to meet everyday health goals!):

  • Breakfast: Greek yogurt and fruit (24g)
  • Post-Workout: Peaches and cream smoothie (Vanilla protein powder, frozen peaches, hemp seeds, almond milk) (36g)
  • Morning Snack: Lentil flatbread topped with peanut butter (22g)
  • Lunch #1: Tempeh “bacon” and sautéed collard greens (26g)
  • Lunch #2: Vital wheat gluten “chicken” salad (27g)
  • Dinner: TVP and cottage cheese “hot pocket” with a side of oven-roasted broccoli (42g)
  • Dessert: Egg white topped with cranberries and sugar-free syrup (17g)

Grand Total? 194g of protein

And not an animal in sight.  Half of these options are vegan as well, so, even if you omitted the eggs and dairy (and I do mean omitted—not even substituted one of the other many amazing and completely plant-based protein options), this day would still have 140g of protein – much more than average daily protein needs (which seem to be around 50 – 100g for ladies, from what I’ve read).

While I’m not a huge fan of numbers when it comes to food and nutrition, they can be a helpful guideline, so I’ll include this: this entire day comes in at under 2000 calories and balances out to a 40/40/20 macro ratio.

I hope this answers some questions/busts some myths about vegetarian protein!

***

Thanks again to Allie for such an incredible post.  I am so impressed by her dedication!  For Thanksgiving I’m taking a few days off to relax.  I hope you all get to do the same.  

Happy Thanksgiving!!!

How are you “falling into good habits” over the holiday season?

Do you make an effort to get protein throughout the day?  Post-exercise?

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