Sprint 2 the Table

Appetites and Adventures

Rockstar Riff On Spaghetti + WIAW

By

My sister is a rockstar.

Which is the goose and which is the fox?

Alli played a local venue on Monday night with her boyfriend, Noah.  It was an open mic contest (well-known for launching John Mayer’s career).  They didn’t win but I think they were one of the best.  There is just SO much talent in Atlanta.

Alli and Noah’s band is called Goose & Fox.  Check them out on YouTube!  Shameless plug of one of my favorite songs:

http://www.youtube.com/watch?v=D-gxzyUd51U

 

Given that we have a huge food-focused holiday one day away, it seems funny to be posting a tame WIAW… but at least it involves balls!

Check out Peas and Crayons to see how everyone else pre-gamed Thanksgiving on Jenn’s What I Ate Wednesday.

Pre-Breakfast:

I made a late-night post-concert trip to Kroger for melting chocolate so I could coat more Red Wine Cake Balls!  They looked so pretty and smelled so good… they were calling my name!  So I may have pre-gamed breakfast with balls…

Don’t judge me.

The winner so far has been these Red Wine Balls, but the Sparkling have received a ton of votes.  It comes down to preference.  Do you prefer your… desserts… sweet and white or dark and rich?

Pass the dark and rich over here.

Breakfast:

In preparation for the Thanksgiving Half, I’m loading up the carbs and protein.  This morning’s oatmeal with egg whites hit the spot.

Check out that nut butter good-ness!

In my Oats:

  • 1/2 C oatmeal
  • 1/2 C unsweetened almond milk
  • 1/4 C water
  • Shake of salt
  • 1/2 tsp cinnamon
  • 1 tsp vanilla
  • 1 egg white
  • 1/4 C blueberries
  • Scoop of Cinnamon Cacao Nut Butter

Prepare oatmeal according to package instructions.  When almost done, quickly whip in the egg white.  Add blueberries.  Transfer to bowl and top with nut butter – I used Cinnamon Cacao Nut Butter I made yesterday.

Delicious and super filling thanks to the protein and “good” fat.

Lunch:

Just before lunch, I jogged to the Thanksgiving Half Expo to get my number.  Only 1 more day – eek!  I signed up with the 1:45 pace team.  In hindsight, that may be a little ambitious.  Guess I’ll find out tomorrow.

On the way back I passed Evos, a small chain that claims to make a healthier burger.

Their fries are air baked, burgers are made with naturally raised beef, milkshakes use organic milk and sugar – they even offer fruit shakes!

I settled on a Veggie Garden Burger.  The vegetarian patty was pretty good (they also offer a vegan variety) – plenty of veggie and bean chunks in it (a must IMHO).

I really enjoyed the avocado spread, but the BEST part was the ketchup.  They make their own flavors – Original, Cayenne,  Mesquite, and Garlic.  The garlic was pretty fantastic. 🙂

The problem was the bun – it was one of those sticky, chewy grocery store buns with the sesame seeds on top.  Change the bun and I’ll come back, Evos.

The lady at the counter was really patient nice and let me sample an air baked french fry.  I didn’t order my own, but they were pretty good!  They tasted a lot like McDonald’s (which I haven’t had in years… but they remain my favorite)  but only have 170 calories and 5g of fat.  No, it’s not a health food but it is a healthier option when you want to indulge.

Dinner:

One of the most creative bloggers I know, Sarah @ The Smart Kitchen, created this vegan, “adult” version of Spaghetti-O’s.  Sarah is also the queen of repurposing items to create the coolest dishes (airplane bottle of V8 –> tomato-vegetable soup?!).

Eying the last of a carton of Trader Joe’s Tomato and Roasted Red Pepper Soup, I channeled my inner Smart Kitchen and went to work.

See my bastardized modified version at the end of this post.

Snacks:

Lucky (pre-race moment of brilliance?) me scheduled a late-afternoon massage!  It was one of the best I’ve had in a loooong time.

I made a quick pre-massage protein shake to tide me over until dinner.  It was my basic: spinach, protein powder, almond milk, almond extract, and banana (trying to get the potassium in).

This is all that was left when I remembered to take a pic.

A massive Asian Pear and pomegranate made up a great “dessert.”  I cut the pear into bite-sized pieces and sprinkled it with fresh pomegranate seeds, freshly ground cinnamon, and a teensy bit of paprika.

Normally I scoff at the idea of fruit for dessert, but this was shockingly satisfying.

Saucy Soup & Spaghetti

  • 1.5 C TJ’s Tomato & Roasted Red Pepper Soup
  • 2 T nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp ancho chili powder
  • 1/4 tsp dried oregano
  • 1/4 tsp dried basil
  • 1/4 tsp red pepper flakes
  • Freshly ground black pepper
  • 2 servings pasta (I used a veggie-laced fettuccine)

Prepare pasta according to the package.

Meanwhile, combine first 6 ingredients in small pot and warm over med-high heat.

When pasta is cooked, drain and pour into 2 bowls.  Top with soup-sauce, garnish to taste with red pepper flakes and fresh black pepper.

Makes 2 servings.

***

Things will probably be slow going in the blog world over the next few days.  I hope everyone has a wonderful holiday filled family, food, and fun.  Safe travels and successful turkey runs!

What are your holiday plans?  Travel?  Races?

What dish are you most excited about tomorrow?

Friday at 5

By

I mean… 5 for Friday.

Someone is ready for the weekend!

 

Here are five things that make me happy this week:

1. Special Delivery From Italy

 

 

The wine I had shipped back from my trip arrived today!  It was all I could do not to stay home and sample them all.

 

 

2. Oatmeal on Chilly Mornings

The weather here has been so weird, but I think the crisp air is here to stay this time.

 

 

In my bowl:

  • Oats
  • Almond milk
  • Cinnamon
  • Cottage cheese
  • Peanut Flour
  • Blueberries

 

3. Holiday Baking

 

 

Sparkling Cake Balls were the winners this week.  Next week, a post on what was in that mystery picture I posted Monday.

Annnnd…. another balla cake ball flavor coming soon…

 

4. Blogger Meet Ups

 

Left to right: Alayna, Me, Kristy, Stacy, Brooke, Carol, Traci, Lee, Tina, Heather, and Heather (and Tracy, not pictured)

 

ATL blogger get togethers are the best… Imma be tired in the morning though!  Special thanks to Tuk Tuk for hosting and Kristy for getting us the hook up.

The food was good, the service was above and beyond!

 

 

…and thanks to the guys at the bar who bought us all shots. 🙂

 

5. Lunchtime Core Class, Followed by Body Pump

 

 

Killa way to jump start the afternoon.  I work SO much more efficiently if I can workout midday.

***

I’m going to Atlanta’s largest museum for a jazz and cocktail event tonight.  Which is exciting, but making this day ever so long.

What has made you happy this week?

Do you work better if you can take a little mid-afternoon break?

 

Liquid Sweet Potato Pie Smoothie + WIAW

By

Deck the halls with tubs of frosting.

 

Last Wednesday I mentioned that holiday baking had begun.  If it began then, it has EXPLODED now.  There are 3 different containers of icing in my fridge right now.  It’s a little ridiculous.

P.S. Does any one have tips for freezing icing?  How about making room in the freezer to store said icing?

 

It’s Hump Day!  Time for another installment of Jenn’s What I Ate Wednesday.  As always, check out Peas and Crayons to see the ever-growing collection of what everyone else dined on.

 

Pre-Breakfast:

This morning began with a 4 mile run.  Normally I don’t run after eating (I get bad cramps), but I woke up starving.  Balls.

 

 

Lisa @ Healthful Sense recently posted a this recipe for Raw Chocolate Chip Cookie Dough Balls and I had 2 left in my freezer.  Perfect pre-run stick-to-your-ribs snack.

I followed her recipe except I left out the Stevia (my banana was sweet enough), added almond extract, and subbed cacao nibs for the chips.

Apparently it worked – 4 miles at an average pace of 7:20.  Fastest time yet!

 

 

Breakfast:

It was a 65 degree muggy morning, so I was hot and sweaty from my run.  Perfect time for a Sweet Potato Pie shake!  (Recipe at the end… yes, its green. 🙂 )

 

Pre-Mix

 

If you haven’t tried almond extract before, I highly recommend it.  It gives smoothies an almost cookie-esque flavor that I crave.

 

Lunch:

I’ve been inspired by a lot of bloggers lately – today I used this this Vegan Pumpkin Mac ‘N Cheeze sauce from Angela @ Oh She Glows to coat my barley.

 

Pumpkin Barley ‘n Cheeze

 

My modifications: halved the recipe, subbed olive oil for butter, 1/2 tsp red pepper flakes, 1/2 tsp Herbs de Provence, and sauteed 1/2 a fresh red bell pepper.

It was fantastic – I loved having the bell pepper to chew on and the addition of red pepper flakes gave it a pleasant heat.

 

 

Dinner:

Last night I worked late and then baked for the office potluck today (just wait until you see what I made – OMG).  Dinner was a hodge podge I cooked.

 

 

Sparkling Squash, roasted tomato, white asparagus (which oddly doesn’t make your pee smell like the green stuff), toast with this Pumpkin Basil Cheese Spread by none other than our WIAW host (Jenn @ Peas and Crayons)… and stuff I was baking…

 

I know, I know… another teaser… I promise it’s all coming soon!

 

The Sweet Dumpling Squash was surprisingly good.  It was a new (to me) variety – I had Prosecco left over from a certain baking endeavor (which may or may not be pictured above).  People cook with wine all the time… why not the bubbly?  In it went!  Add in some red bell pepper, scallions, spices, and vegetable broth and you have a lovely (mashed) Sparkling Squash!

 

Snacks:

I had a new flavor of the Think Thin bar – Cookies and Cream.  Better than the Chocoalte Toffee after the recipe change… still not my fav.

 

Snack #2 was Kombucha and jerky.  Vegan, gluten-free jerky.  Hickory Smoked VEGAN Jerky.

 

Jerky + Kombucha

 

The awesome people at Primal sent me a whole box of flavors to sample and I couldn’t be more happy.  It’s made from soy protein and is 100% vegan.  So far I love the Mesquite Lime and the Hickory the most… Hot and Spicy tomorrow though!

 

One of my favorite thing about Primal’s jerky is that they are just under 100 calories and contain 10g of protein.  That protein is key to a satisfying snack!

______________________________________________________________________________________

 

 

Sweet Potato Pie Smoothie

  • 1 C spinach (optional)
  • 1/2 large sweet potato (baked)
  • 1/2 C Unsweetened vanilla almond milk
  • 1 scoop vanilla protein powder
  • 1 tsp maca powder
  • 1/2 tsp almond extract
  • 1/4 tsp cinnamon
  • 1/8 tsp ginger
  • 1/8 tsp allspice
  • 1/8 tsp nutmeg
  • 1/8 tsp Guar gum
  • Shake of salt
  • Stevia drops, to taste
  • Water + ice, to taste

 

Place everything in your blender of choice and mix until smooth.  Bottoms up!

Note: It’s a long ingredient list, but the spices are super-easy.  I don’t even measure anymore, so it takes all of 30 seconds to make this smoothie.

***

Thank you to everyone who “Buzzed” my Fig and Feta Shortbread Cookies – check it out: I made the FoodBuzz Top 9 today!!!

Do you like vegan versions of traditional meat products?

 What is the best thing you’ve been inspired by another blogger to make? 

 

Boozy, Herby Fig Jam

By

Fig.  Balsamic.  Lavender.  Booze.

Is there a more perfect combination?  I don’t think so.

Growing up my grandmother always made muscadine jam using muscadines right fresh from my grandad’s vines (where I was stung on the lip by a bee, couldn’t be a flower girls in my aunt’s wedding, and was scarred for life 🙂 ).

Grandaddy’s Vineyard (I think this was taken by my baby sister, Madison)

The jam was sweet and fresh, the perfect accompaniment to a slice of toast in the morning or a grilled PB&J on a cold winter evening.  Basically, it’s the jam.

After I moved out of my mom’s house, my jam supply was cut off!  Hearing about my cravings for it, my grandmother began giving me jars for Christmas.  The perfect gift!  She would even make a meat sauce with it that is wonderful on pork or tempeh mixed with spicier, Asian-inspired flavors.

Christmas back in the day… can you tell which one I am?

All of this to say I never had any idea how to make jam.   Truthfully, I never felt particularly move to try.  Why bother when my Grandmother is my supplier?!

Until I stumbled upon this article about a jam stand (not to be confused with a jam band) in NYC and began thinking about the possibilities…

They make Drunken Monkey Jam – banana, rum, and lime.  Best.  Idea.  Ever.

But it is winter and those are summer flavors.  Then I saw this fig conserve by the lovely Grubarazzi.

In my version I replaced the honey with a bit of agave and Stevia.  It wasn’t detectable at all – probably because the figs were so ripe and sweet.  I also increased the rosemary and added Grand Marnier.  The orange liquor was awesome with the savory rosemary flavor and the touch of acid from the balsamic.

Is it my grandmother’s jam?  No.  It’s a different jam, and I still ate it with joy.

I even ate some with peanut butter on toast one morning, reminiscent of my childhood grilled PB&J.

Fig and Rosemary Jam

by Laura Hall

Prep Time: 10 mins

Cook Time: 25 mins

Keywords: appetizer side snack breakfast brunch vegan vegetarian low-sugar nut-free low-sodium low-carb balsamic fig rosemary fall

Ingredients (1 jar)

  • 1 C fresh black mission figs, quartered and stemmed
  • 2/3 C water
  • 1 T light agave nectar
  • 10 drops NuNaturals Pure Liquid Vanilla Stevia
  • 1 T good-quality balsamic (I used a 12-year aged)
  • 2 T Grand Mariner (optional)
  • 2 T fresh rosemary, finely chopped
  • Pinch of sea salt
  • 1/2 tsp Guar Gum

Instructions

In a sauce pan stir together ingredients (except Guar) and bring to a boil.

Reduce to simmer, cover pan, and let cook for 20 mins, or until liquid reduces.

Mash with a fork to break up the fig (chunks will remain).

Stir, returning lid and simmering as necessary until most of liquid is evaporated and the mixture begins to thicken.

Mix Guar Gum with a tsp of cold water and immediately pour in to pan.

Stir immediately, as mix will thicken nearly instantaneously.

Transfer to a standard jelly jar (or other glass jar) and allow to cool before covering. Store in fridge.

Powered by Recipage

***

My first “real” jam.  I’m over the hump – beware!

What is your favorite jam flavor?

What new things have you tried lately?

Getting Buzzed with Foodies

By

 

Meeting the people behind your favorite blogs?  A privilege.

Being in a room full of people who don’t bat an eye as you photograph every food item in the room?  Surreal.

Sharing ideas with a roommate who comes up with the coolest food combos around?  Inspiring.

Sampling all of the food, wine, and beer you can handle?  Sin-tastic.

 

FoodBuzz 3rd Annual Blogger Festival?  Priceless

______________________________________________________________________________________

 

Friday night we attended a Welcome Reception sponsored by Sabra.

 

To start we had hummus hors d’oeuvres and wine.  Hummus Heaven.

 

When it hits stores, try the new Holiday flavor – the rosemary deliciousness will knock your socks off.  I’m thinking that served on little toasts with goat cheese and micro greens will be my holiday party go-to this season.

 

Sarah (my Smart Kitchen roommate) and I tried everything, obsessed over the fresh veggies, and made friends with fellow bloggers.

 

We were then brought in for the Awards Dinner.  Served buffet-style, many of the dishes were inspired by fellow FoodBuzz-ers.

 

Our table, which included new friends Karen (of The Tamale Girl) and Lauren (of Vegology), voted the night’s winning dishes to be the Housemade Beet Ravioli  with arugula and goat cheese and the Lentil Salad with shaved  fennel  and  escarole with a sherry vinaigrette.

 

After that smorgasbord Sarah and I hit the (surprisingly) nice gym to start out day 2 on the right foot.  I also ran to the host hotel to get my schwag bag.  Check out these goodies:

 

By the time we made it to the pre-panel breakfast bar we were ready to chow down.

Delicious fresh fruit, vegan sunflower seed bread, local jam (the strawberry was my fav), spinach-mushroom frittata, pumpkin bread, and scones.  I sampled a little of everything.  And then seconds of everything.

 

As good as that was, the highlight was getting to try Cookie Dough Balls from Mamma Pea herself!  Sarah and I split a Chocolate Chip and a Pumpkin Molasses.

 

Run, do not walk, to try this recipe for the Pumpkin Molasses.  It will change your pumpkin-lovin’ life.

Did I mention I also got the meet the famous Ms. Pea?!  Pics tomorrow! 

 

We attended 3 panel discussions: Taking Your Blog to the Next Level, DSLR-free Zone, and Effective Social NETworking.

My personal favorite was the one on taking good pictures without a DSLR camera, presented by Greg @ Sippity Sup, Chuck @ Foodgawker, and Angi @ Rice & Wheat.  You may have noticed photography isn’t one of my many talents.

 

Top take-a-ways:

  • The Camera+ app is a necessity for iPhone photography
  • When going out to eat, choose the table with the most natural light if possible (how did I never think to request this?!), or at least choose the seat with the best lighting
  • If you must use a flash, use one layer of a thin paper napkin to diffuse the light
  • For home photography, a grow light from Home Depot in a reflector (those sliver bowl things) works well when you can’t use natural light

 

It’s getting wordy and I’m running late for work (doh), so more to come tomorrow.  We had an awesome time at the tasting pavilion, met T Flo, and tweeted our way through a fun banquet dinner!

______________________________________________________________________________________

Quickie week recap to hold myself accountable:

 

Workout Recap (10/31-11/7)

  • Monday – 0.6 mile run jog,  Ab Ripper X, 10 min X-fit circuit
  • Tuesday – 100 push-ups 
  • Wednesday – 1.5 mile run, Biceps/Back, 6 min plank sequence, 100 push-ups
  • Thursday – 1.5 mile run, 30 min core class, Body Pump, 40 ins Stairmaster
  • Friday – Triceps/Chest, 6 min plank sequence, 100 push-ups
  • Saturday – 10 min jog, 30 ins elliptical, 100 push-ups, crunch machine (50)
  • Sunday – Travel day 🙁

***

I am full of inspiration after the weekend – perfect timing for the holiday backing season.

Do you have any tips for low-tech photography?

How did all the race-runners do this weekend?

 

Pumpkin Pie BYOgurt + WIAW

By

Some things make being on the road all week a little better.

 

Check out the Roasted Pumpkin in the top left corner of this screen shot of today’s FoodBuzz Top 9 – its my roasted pumpkin from this post!!!  🙂

Another thing that makes a long week brighter is my favorite weekly event – Jenn @ Peas and Crayons‘ What I ate Wednesday.  Here’s my WIAW (technically Tuesday… but whatever).

Breakfast #1:

Pumpkin Zucchini Muffin… recipe coming soon to a blog near you!

Breakfast #2:

Remember the Sweet Potato BYOB Greek Yogurt?  Same idea, same Sky mag (the new one wasn’t out until the flight home – SJP looks amazing in it!), different flavors.

Pumpkin Greek Yogurt

Pumpkin Greek Yogurt with Fage.  I think the secret is using a thick yogurt (this may also help when getting through security!) and not being afraid to add spices/flavors.  Shout out to almond extract and ginger in this cup.  YUM.

You should have see the guys next to me on the plane wondering WTF I was doing taking multiple pics of my BYOgurt. 🙂

Full recipe at the end of this post.

The St. Louis airport was especially festive after the Cardinals big World Series win!

Lunch:

Lunch today was from a deli in the bottom of an office building.  It is barely worth mentions and certainly not worth picturing.  Over-salted but otherwise flavorless vegetable soup and a dry roll.

I would have rather had my Wild Mushroom Soup from last week.

Snacks: 

Unpictured pretzels and an apple on the plane.  I did get a shot of a gorgeous sunset.

Dinner:

Totally made up for lunch.

My boss and I had to work late.  Since we were at the airport already, we decided to check out One Flew South in the ATL airport.  It was recently featured in Food & Wine!

There weren’t any vegetarian options on the menu, but they did have tofu in a salmon dish.  I asked the server if they would make a tofu-only dish and they surprised with me an amazing tofu-veggie sauté.  It included sweet potato straws, butternut squash, snow peas, carrots, fennel, spinach, and shittake mushrooms over a parsnip puree.  Absolutely delicious.

Dessert was fantastic – Banana Pudding with ‘Nilla Wafers.  So much so that I forgot to take a picture until there was barely a bite left in the jar.

I had NO idea airport food could be this good!

Homemade Pumpkin Greek Yogurt

Pumpkin Pie Greek Yogurt

Mix all ingredients together in bowl or recycled yogurt container.  For best results, let refrigerate 1-2 hours or overnight to allow flavors to meld.

Add toppings as desired.  Mine included: pomegranate seeds and these Cardamom Roasted Pumpkin Seeds.

Get through security and enjoy your yogurt-pie as a reward!

As part of the Foodbuzz Featured Publisher program, I have been entered for the chance to win a trip to Greece courtesy of FAGE. You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here: http://www.fageusa.com/community/fage-greek-getaway

***

As always, check out Peas and Crayons to see the tastiness everyone else ate today!

What is your favorite seasonal flavor?  Eggnog?  Hot Chocolate?  A pie of sorts?

What airport do you think has the best food?

Follow Me!

instagram_b facebook_b twitter_bpinterest_b
rss_a email_ayoutube_b googlep_b

Popular Posts

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!