Sprint 2 the Table

Appetites and Adventures

Smoothie Demo + Cherry-Ginger Smoothie

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I admit it.  I enjoy being the center of attention.

I’m the oldest child.  I can’t help myself.

Surprisingly public speaking does NOT appeal to me.  It’s not the standing in front of people part that gets me.  It’s the opportunity to look like an idiot while standing in front of people.

Last weekend I did a “things you can make in a blender” demo for my gym.  Speaking AND making food in front of people.  Lots of room for error.  I was nervous.

My trainer’s daughter was nice enough to take some action shots.  I *think* this pic is the carrot cake batter smoothie.

I’m relieved to report it went well!  Nothing exploded or tasted bad.  It wasn’t a large crowd, but people liked my food!  For my demo I made 3 smoothies and a lemon-rosemary bean dip.  You guys have seen 2 of the smoothies before:

Carrot Cake Batter Shake (click for recipe)

Oatmeal Cookie Dough Shake (click for recipe)

The new smoothie was the crowd favorite.  It is also my submission to Heather’s ginger-themed  Meatless Mondays from A-Z challenge this week.

I wanted to create a recovery smoothie for gym-goers that would help muscles bounce back fast after an intense workout.  (My gym is called “House of Payne” for good reason.)

The recovery drink I concocted is a Cherry-Ginger Smoothie. Cherries have been found to have unique anti-inflammatory properties; they may aid muscle recovery, reduce oxidative stress in athletes, and are good for pain relief.

Ginger also has anti-inflammatory properties, and is a powerful natural pain-killer. It has long been used to settle stomachs and relieves migraines. And ladies, it can be used for menstrual cramp relief. Wine works too… but you didn’t hear that here.

Of course you need a protein powder in this smoothie. Taking in 20g of protein within 30 mins of a workout is the key for muscle repair and building. To learn more on this topic, click here.

Aside from making a great recovery smoothie, the cherry-ginger combo tastes delicious too.  Sweet, dark cherries compliment the spice of the ginger.  I love how the flavors balance each other.  In this recipe I used my favorite Growing Naturals Vanilla Rice Protein Powder. However, you can shake things up by using chocolate for a Cherry Bomb twist.

Recipe at bottom.

Workout Recap

I realized I’m always complaining about leg day in these recaps.  This week I’m praising leg day.  I have always complained about my “chicken legs.”  Even when I was 30 lbs heavier than I am now, I had chicken legs.

This weekend I saw some pics of myself in posing practice.  There was a lot I wasn’t happy with size-wise, but for the first time I realized my legs didn’t look terrible.  Also this week I PR’d on my dreaded hack squats.  And I lived to tell the story. 🙂  Hard work pays off. 

Workout Recap (9/17 – 9/23):

  • Monday – Back/Triceps, Calf raises, 2 mile walk
  • Tuesday – Shoulders/Butt, 1.5 mile walk
  • Wednesday – Chest/Biceps, Calf raises, 2 mile walk
  • Thursday – Legs (w/ trainer), 2 mile walk
  • Friday – Back/Triceps, Calf raises, 2 mile walk
  • Saturday – Shoulders/Butt, 2 mile walk, 50 push-ups
  • Sunday – Rest-ish… 3 mile sprints

Cherry Ginger Protein Smoothie

Cherry-Ginger Smoothie

  • 1/2 C cherries (fresh or frozen) 
  • 1 scoop vanilla protein powder (I use Growing Naturals Rice Protein)
  • 1 in piece of fresh ginger, grated
  • 1/4 tsp almond extract
  • 1/2 tsp cinnamon
  • 1/4 tsp Guar Gum (optional)
  • 1/4-1/2 C unsweetened almond milk
  • Ice, to taste
  • 1 C spinach (optional)

Place everything in a blender and blend until smooth.

Serves 1.

Notes:

  • You can adjust the milk and ice to suit your preference.  I like my smoothies super thick, so I use more ice and less milk.
  • Guar Gum is optional, but I recommend investing in some.  It’s often used as a binder and volume-enhancer in ice creams and shakes, making them more creamy and thick.
  • I include a giant handful of spinach in nearly all of my protein smoothies.  I swear you can’t taste it.  This is a great way to sneak in another serving of greens and add a little more iron to your diet to promote muscle health and energy metabolism.  Warning: Spinach will turn your pretty red smoothie a funky green color!

***

My second posing practice taught me I need more practice… more with the actual posing and general confidence than with the heels (surprise, surprise).

How do you recover after an especially hard workout?

Do you like public speaking?

Crab Eggs Benedict, Lightened Up

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Would you believe I’ve NEVER had Eggs Benedict?

Sure, I’ve had a bite of someone else’s.  I’ve never ordered my own though.  At first it was because I was too picky.  Then it was because I was too health-conscious.

Monday night I was craving brinner (breakfast for dinner) but I needed to be responsible and eat some of the crab I  bought over the weekend before I goes bad.  I tweeted about my dilemma and the lovely Heather @ Girly Ever After (check out her blog – this fellow-Atlantan rocks and has PERFECT skin) saved the day by suggesting Eggs Benedict.

I actually had to make this again the next morning because I gobbled it down too fast to write down what I did or take any thing other than the following Instagram pic:

The sauce may sound a little ghetto when compared to the “real” thing.   I’m not going to tell you it’s as silky as the yolk-based variety.  However, this creamy, lightened up version put a big (guiltless) Cheshire Cat grin on my face.  (Not tomention it’s 1000x easier to make than  Hollandaise.)

A little cayenne heat and lemon tartness was especially good against the rich crab meat.  If you don’t have/like/eat crab, you could try it with ham, bacon, tempeh bacon, or even a veggie sausage patty.

This was also my first time poaching an egg.  I don’t know why I waited so long – it’s really easy!  A few people told me the trick is to add vinegar to the water to prevent breakage.

Another tip is to bring the water to a boil, but then lower it to a rolling boil before adding the egg.  It must work because I had no problems.

Not wanting to overshadow the rich flavors in this dish, I served it with a simple arugula, cilantro, and heirloom tomato salad dressed with lemon juice and black pepper.

Is there anything more fabulous than a runny egg yolk?  I think not.  #yolkporn

I’m really not sure why you’re still reading this instead of running sprinting to the kitchen make your own.

 

Lightened Up Crab Eggs Benedict

  • 1 egg
  • 1 T apple cider vinegar
  • 1 slice Ezekial bread (or carb of choice) 
  • 3 oz crab meat
  • 2 T Greek yogurt
  • 1 tsp nutritional yeast
  • 1/2 tsp fresh lemon juice
  • 1/4 tsp dry mustard
  • Pinch of cayenne pepper
  • Fresh cilantro and cracked black pepper (to garnish)

Fill a small pot with 2 inches of water and vinegar.  Bring water to a boil and reduce heat to a rolling boil.  Crack the egg into a small dish and gently pour into pot.  Simmer for 2-3 mins (will vary depending on how runny you like your yolk).

Meanwhile, toast bread and heat crab meat.

Combine yogurt, dry mustard, nutritional yeast, lemon juice, and cayenne in a small bowl and briefly microwave (~10 secs) to warm.

Place toasted bread on plate with crab on top.  

Carefully remove egg from the water with a slotted spoon, letting excess water drain off.  Place on top of crab; spoon sauce over the top.  Garnish with cilantro and black pepper

Commence feast.

Serves 1, easily multiplied.

***

I can’t believe it now, but at one point I was so picky I wouldn’t eat eggs, yogurt, or anything green (unless it was drenched in ranch).

Have you ever poached an egg?

What is your favorite lightened up decadent recipe?  Or what would you like to see lightened up?

Microwave Protein Cookie + WIAW

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Lifting weights will not make you bulky.

It drives me NUTS when I hear women say they don’t want to lift because they are scared they’ll get bulky or look “manly.”  Women don’t have the hormone levels men do, so it’s just not possible to gain like a dude.  It takes a TON of work to significantly grow muscle.  I should know.

It is especially important for women to have a strength training program.

A few of the benefits include:

  1. Body Fat Reduction – As you increase lean muscle, so does resting metabolism.  This means that you burn more calories all day long.  Studies have shown that for each pound of muscle you gain, you burn 35-50 more calories each day.  That’s as much as 18,250 calories in a year!
  2. Decreased Risk of Osteoporosis and Heart Disease – Women are at an especially high risk of suffering from this disease.  Weight training can increase spinal bone mineral density, and – combined with adequate calcium – can be one of the best defenses against osteoporosis.  Cardio is important in heart health; however, lifting can help to lower “bad” (LDL) cholesterol, increase “good” (HDL) cholesterol, and lower blood pressure.
  3. Improved Athletic Performance – Research continually proves that strength training improves athletic ability.  It enables you to increase endurance, improve technique, and decrease the risk of injury.
  4. Improved Mood and Fights Depression – A Harvard study found that 10 weeks of strength training reduced clinical depression symptoms more successfully than standard counseling did!  Strength training often helps women feel more confident and capable, both important factors in fighting depression.
  5. Physical Strength – This may sound obvious, but strength training is important for daily activities – chores, chasing after kids, carrying groceries… basic, daily tasks will be much easier.  And how nice is it to be able to open ajar unassisted?

Strength training isn’t the only factor though.  I’m trying my best to gain as much as possible before my November competition.  Just as important as lifting is diet.  Healthy fats, complex carbs, and a lot of protein are key to gaining mass.  As much as I’m taking in, I’m still not She-ra…. but I am making gains!

A few people have asked for progress pics.  I wish I’d done a better job to tracking and taking pics from the same angles, but here’s the best bicep progress pic I have:

Still a really long way to go, but I think there are some changes!

Speaking of strength training (nice transition, right?), this fall’s  What I Ate Wednesday theme: “Fall Into Good Habits.”

Check out my healthy fall fuel below, and then click here to head over to Jenn @ Peas and Crayons to get ideas from others’ fall eats!

Meal 1:

I probably bore you all with my morning cocktail, but this day started out like every other day with a mix of Apple Cider Vinegar, Glutamine and Aminos (I’ve switched since this pic to ON brand and LOVE it) … with some kombucha and water.  This week I had a lavender-rosemary homebrew to mix in.  Good for the digestion, skin, and overall energy!

30 mins later I noshed on a random concoction:

A Morningstar veggie sausage scrambled with egg whites and topped with cilantro, 1/2 a grapefruit, and a slice of Ezekial bread with sugar-free strawberry jam.  Not super creative, but it was the jam on this rainy morning.

Meal 2:

If it’s going to rain, at least my food can be bright!

There’s no shame in microwave baking!  Especially when it is an iced Sunbutter cookie. 

This cookie is incredibly easy.  I was going to bake it, but that seemed too time-consuming.  35 secs in the microwave for this baby!  I blended together cottage cheese, stevia, and apple pie spice as the icing and arranged golden kiwi slices on top.

Recipe at the bottom.

Meal 3:

Monday night’s dinner was a healthy version of Crab Eggs Benedict.  I remade it for WIAW because it was so delicious.  I’d probably be eating it again right now if I wasn’t out of my local farm fresh eggs.

However, I’m a tease.  The recipe will be shared tomorrow… sorry, but I felt it deserved its own post. 🙂 

Meal 4:

Tilapia again… but I did prepare it differently!  I’m working on a project making my own (salt-free) spice blends.  This was cooked in a grill pan with my Mexican blend and fresh lime juice.  On the side was roasted broccoli slaw and brussels, topped with more of my blend, rice vinegar, and nutritional yeast. 

Meal 5:

I’m trying not to Instagram everything before I post it on WIAW… but I couldn’t help myself last night.

This pizza combo knocked my socks off.  I toasted a low-carb tortilla as the crust, then slathered it with a sweet potato mashed with lemon juice, cumin, and chili powder.  Meanwhile, I sautéed asparagus and chopped fennel in a splash of garlic-infused olive oil.  That saute, arugula, and pre-cooked salmon topped my pizza.

I put the whole thing in the oven on broil for a few mins, finish with freshly ground pepper, thick balsamic, and cilantro… and viola!

Total foodgasm.  ♫ The neighbors complain about the noises above… ♫

Meal 6:

An old favorite… with a new twist.  Remember my Carrot Cake Protein Batter?  I made it chocolate. 

This Chocolate Carrot Cake Protein Batter was basically the same recipe, but I added 1 T cocoa powder and use almond extract instead of vanilla.

Side note: Did you know that 1 T of cocoa powder has 1g of protein?

Meal 7:

In the interest of honesty… this happened:

I get an extra cheat each day in effort to gain weight… although this may not be what my trainer had in mind…

It was delicious though!  Terrapin is a Georgia brewery, and their Pumpkinfest beer is fantastic. It combines two styles – pumpkin beer and Oktoberfest – to create a spiced pumpkin beer that isn’t overly sweet.

Never fear!  I got my protein in too: 

A maple-casein version of my 150 Calorie Microwave Protein Cake topped with fresh figs.

Micro Protein Cookie steps

Nutty Microwave Protein Cookie

  • 2 T peanut flour
  • 1 T water
  • 1 T Sunbutter
  • 2 T egg whites
  • 1/2 tsp cinnamon
  • 1/4 tsp baking powder
  • 5-6 drops liquid stevia

Mix ingredients in a small bowl.  

Coat small, microwave-safe plate with cooking spray.  Spread dough on plate and microwave 30-40 secs.  

Serves 1.

***

Protein count for the day: 191.3g from fall clean eats!

Do you do any strength training?  Why or why not?

What foods have you been loving the most this fall?

Things That Make You Go Hmmmm…

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Strange, but good.

 

That’s going to be my new tagline.

Training for a figure competition means my diet is a little odd.  It may make you go hmmmm.

I need certain combos of food and certain times.  Rather than view these parameters and restrictions, I try to turn them into opportunities to create.

I love trying new flavors.  Adding sweetness to things that are traditionally savory and vice versa.  Using spices that are not-so-common to give the ordinary a little something extra.  Sometimes it doesn’t work… but when it does it WORKS.

 

Today I want to share a few that I’ve tried recently, and a couple of “proof” shots from others:

1. Recovery Sweet Potatoes

This was born of a craving.  It was early in the morning and post-workout.  I wanted something breakfast-sweet, but also had a craving for sweet potato.  Then there was the matter of getting my protein to feed muscles growth and aid recovery.  This vanilla-cinnamon concoction fit the bill!

 

 

Recovery Sweet Potatoes

  • 1 small sweet potato, pre-cooked and cubed
  • 1 scoop vanilla protein powder
  • 3 T unsweetened vanilla almond milk
  • 1/2 tsp cinnamon
  • Pinch of freshly grated nutmeg
  • Pinch of cardamom
  • 2 T raw rolled oats

 

Place sweet potato cubes in a bowl.  

In a small bowl, mix protein powder and spices.  

Pour sauce over sweet potatoes and top with oats.  Devour.

 

 

2. Tequila Lime Tilapia and Kiwi

 

 

For meal 2 I get a fruit, a protein, and a tablespoon of seeds.  It was close to noon before I was able to eat, so I wanted something more savory as my protein.  With this leftover Tequila-Lime Tilapia, I made a sort of fruit salad by adding golden kiwi and peptias (pumpkin seeds).

 

 

3. Salmon and Peach Salad

This pre-workout meal was eaten in the car on the way to the gym (hence the blurry-in-a-hurry pic).  Again, it was a late Meal 2, so I  needed my fruit and protein.  I had some leftover grilled salmon in the fridge that needed to be eaten.  Salmon is slightly sweet to begin with, so I paired my leftover  it with a late-season peach.  I mixed in a little Greek yogurt (maybe 2-3 T?) to add moisture.  With the slight smoky-char flavor from the grilled fish, the sweet peaches were absolutely fantastic.

 

 

For those of you who are short on time, this is an easy, fun meal that can be thrown together 5 mins before walking out the door and eaten on the go!

 

 

4. Greek Chocolate-Orange Protein Yogurt

Chocolate and orange probably isn’t a strange combination to many of you.  I haven’t been a big fan of the combo in the past.  I like my chocolate served with a side of chocolate!  Keeping an open mind (and in need of a quick meal 2), I eyed the half eaten orange in my fridge.

I wanted Greek yogurt, but I try to limit my diary as I find it makes my face break out.  Often my solution is to eat just half a serving and combine it with 1/2 a scoop of protein powder to get at least 20g of protein (my minimum at each meal)., which is exactly what I did here.

 

 

Greek Chocolate-Orange Protein Yogurt

  • 1/2 c Greek yogurt
  • 1/2 scoop chocolate protein powder
  • 3-4 drops of chocolate flavoring (I use these Capella drops)
  • 5 drops of orange liquid Stevia.  
  • 1/2 segmented orange

 

Mix together yogurt, protein, chocolate flavor, and Stevia in a small bowl.  

Top with orange segements and (optional) sprinkle of cinnamon.

 

 

5. PB & Jeggs (and Aggs) Proof

I have a little PB & Jeggs (Aggs/Peggs/etc) addiction.  This egg white-peanut flour-fruit combo is a staple in my diet.  It’s the perfect high protein fuel, and suitable for breakfast, snack, or dessert.

Sounds weird, taste good.  But I’m not the only one who thinks so!  My friends Eiren and Meg agree:

 

Meg’s PB & Jeggs (with oats):

 

Eiren’s PB & Jeggs (isn’t this the coolest graphic?!  So sweet of her to make it):

 

And Eiren’s awesome twist on the PB & Aggs… PB & Aggs in a Jar:

 

***

In other weird food news, I remain addicted to Carrot Cake Protein Batter.   I’m eating it as I draft this post.  Pretty sure this will never get old.

Have you tried PB & Jeggs?  Just trust me on this one.

What is your favorite strange food combo?

 

Taming a Sweet Tooth + WIAW

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Cooler weather is a trigger.

For my sweet tooth.  Sure, it exists year-round, but something about the fall and winter seasons makes me yearn for decadent baked goods.

Is it just that sweets are more prevalent?  Spring and summer offer delicious naturally sweet fruits, maybe it ‘s the pies and candies that come with certain winter holidays that are to blame.  We can always blame advertisers:

Some of you may have seem my tweet about Candy Corn Oreos last week.  Is this really necessary?  *I must admit I’m biased, as I don’t even like candy corn.

Whatever the case may be, I have found a few ways to keep my sweet tooth at bay.  Even when I have a kitchen full of Maple-Bacon Pancake Cookies. 

5 Tips to Tame a Sweet Tooth

  • Walk it out.  When I was baking all those treats I found myself unable to stop “taste testing,” so I took a 10 min walk.  Unbelievably, it worked!
  • Freshen your breath.  Get the taste out of your mouth – have a mint, gum, or just go brush your teeth.  You won’t want to mar the minty freshness with more food.
  • Drink water.  Are you really hungry, or just have the munchies?  Chug a glass of water and see!  The body can’t distinguish between thirst and hunger, and ad after a 16 oz glass of water, you’ll probably feel too full to eat that break room cookie.
  • Try an alternative.  If you really are hungry and your body wants something sweet, try a piece of fruit or a “treat” sweetened with a natural sugar-alternative like Stevia or Xylitol.  I like to keep my Granola Cookies (ahem… only 74 cals and 3g sugar) or Chocolate Zucchini Muffins (100 cals and 2g sugar) on hand in the freezer for a dessert-emergency.
  • Stop and think.  The first bite of that treat is going to taste the exact same as the last bite.  So… do you really need more than one bite?

Another way to keep the fall dessert binges away is to checkout the collections of posts for this fall’s  What I Ate Wednesday theme: “Fall Into Good Habits.”

Check out may healthy fall eats below, and then click here to head over to Jenn @ Peas and Crayons to get ideas from others’ healthy fall choices!

Meal 1:

My usual, morning Apple Cider Vinegar, Glutamine and BCAA cocktail was a little different this morning.  At Jenn’s urging, I tried it mixed with kombucha in place of some of the water.  I used my ginger-cinnamon homebrew and it was fantastic!  Jenn also just posted a great testimonial about how great this is for your skin.  It is a great energy boost too – it’s replaced coffee in my life. 

In keeping with the fall theme, I went pumpkin for breakfast.  Meg made a fabulous pumpkin Fall Scramble inspired by my PB & Jeggs.  I’ve had it pinned to try for weeks and today it finally happened.  Why did I wait so long?! 

I reduced the amount of pumpkin to 1/4 C (personal preference), and added a few extra spices because I just can’t help myself.  In addition to cinnamon, I added pinches of fresh nutmeg and allspice, plus a little vanilla extract.

It was like eating pie for breakfast.  I kid you not.

Meal 2:

Plums have never been my favorite fruit.  I like them, but they weren’t a craving.  Lately I can’t get enough!  Today’s Mid-morning snack was cottage cheese mixed directly in the almost-empty container with a little protein powder, cinnamon, fresh plum, and a scoop of Sunbutter.

Meal 3:

Scallops are a great seafood protein source, but I’d never attempted to make my own.  Inspired by Heather, I finally took the plunge.  My first batch was a little overcooked.  This second try was MUCH better.  I used this recipe from Rufus for Orange-Lime Scallops (sans sauce), and added some cilantro, shallot, and jalapeno to the marinade. 

Served a top a tortilla with arugula, nutritional yeast sauce (nooch + water + cayenne + cumin), and cauliflower.  And 1/3 piece of left over bacon.

The plate? It was a koala. These plates = greatest breakroom find ever. 

Meal 4:

Yes, I’m in a grilled tilapia rut.  However, I did change-up the marinade a little.  This one is basil, peach schnapps, jalapeno, and cardamom.  It was delish with a side of carrot sticks as my mid-afternoon snack.

Meal 5:

Did you guys check out Instagram last night?  The cauliflower crust pizza made another appearance.  Topped with Uncle Dude’s Ridiculous Marinara, tempeh, arugula, asparagus, red pepper, shallot, a teensy bit of avocado, nutritional yeast, and a drizzle of balsamic.

This beast was ~350 calories and packed 25 of protein! 

Meal 6:

I was feeling something custard-like for Meal 6.  Since this meal is a veggie and a protein, my ice cream had to be creative!  Pink is creative, no?

Beet Frozen Custard.  Sounds weird… tastes good.  This is a theme in my life.

I added 1/2 a scoop of casein for the protein (and the recovery – my poor legs are SORE), and amped up the flavor with my favorite spices: fresh ginger and cinnamon.  A little Stevia and I had a delicious pink bowl of creamy frozen “custard.”

Recipe at bottom.

Meal 7:

Bringing back an old favorite with a new twist.  I tool my Banana Creme Brownie Parfait, but made it a cherry-flavored treat.  Cherries are supposed to help with soreness and recovery (reducing inflammation and oxidative stress), which I am in desperate need of after Monday’s leg day.  They also are high in melatonin, a hormone that regulates the body’s sleep cycles.

I replaced the banana flavored yogurt cream with cinnamon (also good for pain-relief), and topped it with melted cherries (frozen black cherries microwaved until juicy and tender).  The perfect end to a looooong day.

Beet Protein Frozen Custard

  • 1/3 C beet, roasted
  • 1/2 scoop vanilla casein (or other protein powder)
  • 3 oz tofu
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/2 inch piece fresh ginger
  • 7-8 drops liquid stevia (adjust to desired sweetness)
  • 1/4 unsweetened almond milk (or liquid of choice)
  • Ice, to taste 

Place all ingredients in Vitamix or high-powdered blender and blend until smooth.

Serve immediately, or store in freezer until snack time.

Serves 1.

***

Protein count for the day: 186.2g from fall clean eats!

How do you break an unclean-eating bender?

Candy corn – love it or hate it?

Freaky Friday

By

Quick: Name your first pet and the street you grew up on.

 

That’s your stripper name.

My name is is Twinkle Dickerson… and these are my shoes:

 

For real – these are my shoes for the figure competition.  They arrived yesterday and my doorman wouldn’t let me leave until he saw them.  Apparently the thought of me walking in heels like this is entertaining to everyone except me. 🙂

 ______________________________________________________________________________________

In other Freakish-ly Friday news… (this is going to be most random post ever, btw.)

 

1. Protein Cereal

Who would have thought this existed?  When I posted about my wish, you guys suggested I check out Kay’s Naturals.  THANK YOU!!!

 

I’m digging the sample pack I ordered.  The puffs were just “meh” but I am really liking the cereals and well as the pretzels so far.

Use discount code kays123 for 20% off your order!

 

 

2. My Veins

 

…look in freakishly pumped right after I lift.  Does this happen to other people?!

Side freakish note: she the scar above my tattoo?  The oven attacked me.

 

 

3. Lauren’s Lemon-Blueberry Pancakes

 

These are freakishly good.  And the recipe can be used to make a protein microwave muffin that is also delish.

 

 

4. Current Veggie Roast Obsession

 

Cinnamon-roasted white veggies and protein dip.  I originally did it with just parsnips here, but cauliflower is mighty tasty too, especially when dusted with cinnamon AND cocoa.  Sounds freaky, but I swear by it.

 

 

5. Hump Day Blog Love

I freaked out when Calee told me she gave me some Hump Day love – in a good way.

I was so honored to be featured by my pixie Blend.  If you don’t read her blog, you should.  And you should check out her freakishly amazing zippy pouch creations.

***

I fully realize I’ve reverted back to middle school with the use of “freaking out.”  Some days you just have to embrace your inner 13 year old.

What is your stripper name?

In the spirit of random: my mom wants to start doing some HIIT. Can anyone suggest some good beginner workouts?

 

Bacon, Bloody Marys and Pumpkin Parfaits + WIAW

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How much bacon is too much?

Bacon coffee?  Add some protein powder and you could drink your hot breakfast!  Of course, then you would need to brush your teeth again.

Seattle’s Best Coffee hosted its Red Cup Showdown for the best coffee creations.  The winner created a  “How to Win a Guy with One Sip” drink that combined coffee with “caramelized bacon and subtle hints of pumpkin pie spice.”  Click here for the full story.

Not filling enough?  Have a Bloody Mary.

[Photo: Midlex / Reddit – click for link]

More than a Bloody, its hangover heaven.  This beast is adorned with pepperoncinis, jalapenos, tater tots, steak, a slice of toast, and a hard-boiled egg. you get all of that for $16… including a 6oz of pepper vodka and a Beef Strawto drink from.

This monstrosity can be found right around the corner from my building at The Nook.  No, I have not ever tried it.

Jenn is saving us from bacon mania with another heath-conscious  What I Ate Wednesday theme: “Fall Into Good Habits.”

I really love this idea because this time of year I have a tendency to slack a little.  The weather is cooler, the beer football is aplenty, and those first-of-the-year resolutions seem far away.

Fall doesn’t have to be like that!  This year I’m going to be inspired by Jenn to make fall a time for refocusing on my goals so that I don’t feel the need to desperately make resolutions for 2013.  My plan is for 2013 to be a continuation of good habits and a time for reaping the benefits of hard work.

Speaking of good habits, this WIAW was a successful day of protein-filled clean-eating in preparation for figure competition.  Check it out and then click here to visit Jenn @ Peas and Crayons to see how everyone else is making their fall about good habits!

 

Meal 1:

As usual, I enjoyed my morning cocktail with the added 1 tsp of glutamine.

Fall  was in the air this morning – it was gray and rainy.  I actually got chill bumps when I stepped out on the deck!

Obviously, this means it’s time for pumpkin!  I took  my Tiramisu parfait idea, but created a special pumpkin cream filling to make a Pumpkin Tiramisu Parfait.

I added a few extra spices to make it more pie-like.  The creaminess of the pumpkin and yogurt mixture was like a legit pie filling.  Paired with layers of mocha-flavored oats… I actually prefer this to pie crust.  I can’t decide which version I like better, but you should be your own judge ASAP.

Recipe at bottom. 

Meal 2:

No, this isn’t yogurt.  This is the container left from my breakfast.  I was making my mid-morning snack while eat breakfast, so I just recycled the container.

What was in the container was no salt added cottage cheese, cinnamon, allspice, nutmeg, stevia, Sun Butter, and chopped up apple.  Cottage Cheese Apple Pie.  *swoon*

Meal 3:

I had good intentions of branching out more, but last week’s tequila-lime marinated tilapia was too good not to do again.

Eaten out of tupperware conference room-style with a side of Chipotle BBQ Beanitos (thank you Blend Retreat for introducing me to these) and raw zucchini sticks.

Meal 4:

Tuna salad is a great way to pack in protein without adding carbs or fat.  This isn’t your mom’s tuna – I mixed mine with Greek yogurt to add moisture (ewwww… moist) and even more protein.

Then I went crazy with my spice cabinet.  Paprika, tarragon, garlic, turmeric, and fresh lemon juice all went into the mix, along with fresh red pepper, broccoli, cucumber, and a little bit of pickle.  Adding all the veggies makes this tune truly a salad.

Meal 5:

On my Instagram last night I promised to post the toppings for this grab-everything-in-the-veggie-drawer Mexican Tilapia Pizza.  I had something completely different planned, but when I got back from the gym all I wanted was more of that Tequila-Lime Tilapia… this time with a tortilla.

I crisped a low carb tortilla in a pan and topped it with a mash of black beans and chipotle sauce, spinach, parsnip rice, sautéed portobellos and red pepper, heirloom cherry tomatoes, cilantro, and goat cheese.

Yep – cheese.  That was forbidden but because I need to gain more weight, I get an extra “cheat each day.  You better believe I’m using it well!

Meal 6:

I couldn’t go all day without the incredible, edible egg!  You guys know how I love my Carrot Cake Batter … and my PB & Jeggs creations are a favorite addiction.  Last night I decided to try for a marriage of the two: PB & Caggs.

This was made just like the Jeggs, but with grated carrot.  In my peanut sauce I used a full teaspoon of cinnamon, some fresh nutmeg, vanilla stevia, and a bit of brown sugar extract (ordered online).

I’ve done this in a spicy-savory way before too… it’s hard to say which is better.  I guess it depends on your mood!

Meal 7:

The blog world is abuzz with the onset of Starbucks’ seasonal pumpkin beverages, but I’m hosting my own pumpkin fest over here.  Thank you, Vitamix, for completing my life.

Pumpkin Pie Casein Protein Ice Cream

  • 1 scoop GNC vanilla casein protein powder
  • 1/4 C pumpkin puree
  • Handful spinach (optional)
  • 1/3 C vanilla unsweetened almond milk
  • 1/2 in piece fresh ginger
  • 1 tsp cinnamon
  • 1/2 tsp almond extract
  • 1/8 tsp freshly grated nutmeg
  • 1/8 tsp allspice
  • 1/8 tsp guar gum
  • Ice, to taste
 Topped with Kashi Cinnamon cereal, cinnamon, and peanut flour fluff (peanut flour and almond milk).

Pumpkin Tiramisu Parfait

For the Oats:

  • 1/3 C rolled oats (use gluten-free to make GF)
  • 2 tsp cocoa powder
  • 1/2 tsp cinnamon
  • 1/2 C water
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1/4 cup strong brewed, cooled coffee
  • 8 drops liquid stevia (adjust to desired sweetness) 
For the Cream:
  • 1.5 oz plain Greek yogurt (use soy or almond yogurt to make dairy-free/vegan)
  • 1/4 C pumpkin puree
  • 1/2 scoop vanilla protein powder
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp ginger
  • 5-6 drops vanilla stevia 

For the Oats:

  • Combine the oats, cocoa powder, cinnamon, extracts, and water in a bowl and microwave for 2-3 minutes, or until the liquid is (mostly) absorbed.
  • Add coffee and stevia. Stir to combine.
  • Cover and place in the fridge overnight (or at least 2 hours). 
For the Cream:
  • In a small bowl, combine yogurt, pumpkin, stevia, protein powder, and spices.
  • Stir until well combined.
  • This can be done the night before, or at time of serving. 
To Assemble:
  • Place a spoonful of the oats in a cup, followed by a spoonful of the yogurt mixture.
  • Repeat until you’re out of each.
  • Optional: Top with fruit of your choosing. I chose melted blueberries (cherries microwaved with a few drops of lemon stevia for ~20 secs). 

***

Protein count for the day: 190.2g from good, clean eats!  That’s record!!!

Bacon.  Is it really the ultimate flavor? I know even my vegan friends dig tempeh bacon and bacon Torani syrup.

What good habits are you going to “fall” into?

Friday Foodies

By

If you are passionate about food, we might be BFFs.

 

 

Unless you take the last bite of dessert.

Why my  “in real life” friends (IRLFs) don’t want to talk about food 24×7 is beyond me!  One of the coolest things about blogging is discovering other people who are just as passionate about food and the creative process as I am.  I  think that’s why the IRLFs friends encouraged me to start a blog…

 

I get some of the best inspiration from bloggers.  For instance, yesterday morning I tried a new version of my Apple PB Socca Pie.  This idea was made even decadent when combined with the Pure 2 Raw twins’ Socca French Toast!

 

 

I followed my breakfast socca recipe, but dipped it in a version of their french toast coating.  My dip was simply 1/4 C egg whites, 1/2 tsp cinnamon, and a few drops of  liquid stevia.  Then I topped with a mix of sugar-free syrup and protein power and a fresh nectarine.  So. Good.

 

This Friday I want to talk about some of my best foodies.  These ladies took an idea I had and made it their own.  I can’t wait to try their interpretations!

 

Allie @ Forgotten Beast (who is also training for a figure competition!) took my Cauliflower Crust Pizza and turned it into a Cabbage Crust topped with tomato and a TVP “sausage.”

 

 

Sarah @ Chunky Tales doubled my recipe for Low-Fat Peanut Almond Butter and put it in a jar for safe keeping.  Why didn’t I think of jarring it?!

 

 

Ashley @ Freckles and Spice took my Oatmeal Cookie Dough Smoothie to a new level adding figs and maca.

 

 

Lauren @ Oatmeal After Spinning made my Chick-Less Nuggets and used them as a salad topper.  He meat-eating husband even proclaimed “it tastes like chicken!”

Note: Wednesday I posted about her Vegan Bread Pudding, which I turned high-protein with P28 Bread.  It’s a must try.

 

 

Last, but never least…. my “twin” Meg @ A Dash of Meg wrote the sweetest post yesterday where she mentioned trying my Carrot Cake Protein Batter, Cauliflower Pizza Crust, and PB & Jeggs.  In a genius move she ran with that last idea, turning it into a a fall dish by making a “Pumped Up Egg Scramble.”

Pumpkin and Eggs?!  I would have never thought of that one.  

 

_______________________________________________________________________________________

Speaking of foodie friends… it’s also time from another Foodie Penpal reveal!

 

This month my “pal” was Rachel @ The Health Revival.  Rachel put together the cutest package full of protein powder, almonds, and a few treats.

 

 

Unfortunately a lot of the proteins had too much sugar for my nutrition plan, but you better believe I saved that fig, fennel, and almond chocolate bar for cheat day!  And my concierge thoroughly enjoyed what I could not. 🙂

 

Don’t you want to get in to the action?

To sign up for a Foodie PenPals in September, click here to fill out the form on that lovely Lindsay’s site.  It’s that easy!  You don’t have to be a blogger, and the spending limit is just $15.  The only requirement is that you be a US or Canadian resident.

Join in by September 4th as pairings will be emailed on September 5th!

***

In honor of Labor Day, I am taking Monday off.  I hope you all have a fantastic long weekend, without any laboring. 🙂

What blogger recipes have you taken and made your own?

Any fun plans for the last long weekend of the summer? I can’t believe it’s almost fall!

 

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