Sprint 2 the Table

Appetites and Adventures

Apple-Fennel Salad + WIAW

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Cheers to another WIAW!

This one is more of a “what I ate in preparation for and while on the road this week.”  One day life will slow down… right?!

Who am I kidding – I totally thrive on running around with my hair on fire.

Anywho… it’s a quickie because 7am meeting are a bad idea for night owls.  That does NOT mean that you should discount my Apple-Fennel Salad.  I actually surprised myself with this one.

Breakfast

Like warm… err… cool apple pie

Post-Run Apple Pie Smoothie

  •  1/4 Gala apple
  • 1 C spinach
  • 1 C unsweetened vanilla almond milk
  • 1 scoop vanilla whey protein powder
  • 1 tsp Maca powder
  • 10 drops vanilla NuNaurals Stevia
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • Sprinkle guar gum
  • Ice + Water, to taste

Lunch 

An exercise in using what’s left in my fridge before jumping on a plane turned out pretty damn good!  Loved the licorice crunch of the fennel with the sweet apple and the punch from the chili pepper.  (Scroll to bottom for the recipe.)

Insert power walk through the Atlanta airport.

We have a lot of African sculptures in the ATL airport. I don’t know why…

Snacks

Biscoff Cookie Dough Ball

Not pictured: Think Thin bar, peanuts, and a kombucha.

Insert arrival in Charlotte and pleasantly brief wait in taxi line.

The gym was nice in my hotel – they provide foam rollers (I won’t think about how many sweaty, hairy legs rolled on that thing before me) and post workouts on the walls to inspire!

Dinner

Dinner out with family in Charlotte.  I didn’t want to take pics and the lighting was terrible… but I did take a pic of the guy rocking a ‘hawk in the kitchen.

Good Food (creative name, right?!) in Charlotte, NC is worth a stop!

Small plates not-to-miss:

  • Sauteed Mushrooms with herb and garlic
  • Steamed Bun with five spice rubbed pork belly, hoisin & pickled vegetables
  • Braised Duck Fettuccini pancetta, peas & sweet onion cream
  • Macademia Nut Pie with banana ice cream

Apple-Fennel Salad

  • 1/2 medium Gala apple, diced
  • 1/2 medium fennel bulb, thinly sliced
  • 1/2 small shallot, minced (~1/2 tsp)
  • 1/4 C celery, thinly sliced
  • 1/4 fresh cayenne pepper, minced (~1/4 tsp)
  • 1 tsp lime juice
  • 1 tsp extra virgin olive oil
  • 1 tsp apple cider vinegar 
  • 1/2 tsp tarragon
  • S+P, to taste

Mix all of the veggies together to combine.

Whisk together the remaining 5 ingredients.  Toss with veggies until just coated.

Enjoy!

Serves 1 main or 2 as sides.

***

 I’m off to Chicago tonight!  Look forward to a thought-provoking guest post by another of my favs tomorrow!

Do you travel for business?

What are some of your favorite “use everything in the fridge” dishes?

Mexican Raw Bulgur Bowl

By

The “ayes” are in.

By “ayes” I mean the votes I received to my new specs.  I made everyone in the eye store vote (by everyone I mean 6-7 people).  Post-eye store I posted pics my top 3 choices for you guys and then left you in suspense. (Admit it.  You were still wondering about it. 😉 )

This is my serious, glasses-wearing face

Gucci won.  (If they had carried D&G, they probably would have won – yes, I’m like that.)

Speaking of seeing things… (<— most cleaver topic transition ever)

The recipe on my bulgur package caught my eye as I was making my Blueberry-Cilantro Bulgur Salad.  It was for a tabbouleh, but that’s not the interesting part (though it sounds good).  The part that jumped at me was how the bulgur is prepped.

Raw.

Apparently you can soak it for 15 mins and voila – raw bulgur.  I told you it’s like oatmeal!

As such, I made it for breakfast-ish.  Ish because I ate it for breakfast, but many of you would consider this to be a lunch or dinner dish.  To each their own.

Added bonus: it’s NOT hot (like overnight oats!) – perfect after a sweaty morning run!

Mexican Raw Bulgur Bowl

The crunch from the raw bulgur was awesome, especially with the creaminess of the avocado.  Even if you can’t stomach it for breakfast, try it out at lunch.  It’s a great way to add more raw food (and protein!) to your diet. 🙂

Think about it: many people put salsa on their eggs.  You can often find avocado on breakfast sandwiches.  Why wouldn’t you put it on bulgur?

Mexican Raw Bulgur Bowl

Mexican Raw Bulgur Bowl

  • 1/4 C bulgur (uncooked)
  • 1/4 C water
  • 2 T salsa
  • 1/2 avocado, diced
  • 1 T fresh cilantro
  • S+P, to taste

Combine the bulgur and water in a bowl.  Let stand for 15 mins.

Fluff with fork.  Top with salsa, avocado, and cilantro.  Season with salt and pepper as needed.

Enjoy!

***

It’s Friday!!!!!  I can’t even complain about this week – it FLEW by.

Do you think I made the right choice on the glasses?  Don’t tell me if you hate them.

Do you like sweet or savory breakfasts better?

Biscoff Sauce + WIAW

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What I Ate…

errrr... on Friday night of last week.  Details, details… but I promise a real recipe from Wednesday at the end!

I’ve been meaning to write a post about this Underground Supper I went to last Friday.  It is the best supper event I’ve attended to date!  And you guys know I do these a lot.

Atlanta native Zach Meloy started Push Start Kitchen with his wife, Christina.  They recently returned from a stint in Costa Rica where they ran a restaurant.  This supper club is their way to generate some buzz and money in hopes of pushing a restaurant start here in Atlanta.

So my foodie-partner-in-crime (Corinne) and I trekked out to The Goat Farm.

The Goat Farm is a kitschy little hippie-like colony that – in addition to literally being a goat farm – hosts a variety of events (this night included a dance performance and a food truck), is home to a few loft owners, and has it’s own coffee shop/late night $2 beer stop.  I had NO idea places like this existed in Atlanta but I’m moving in.

We were to dine in a small room with 8 others among ancient ceiling pulley systems, discarded books, and cotton mill ruins.

Candles were lit, Dark and Stormy beverages flowed, and the night began to move.

Pictures were taken in front of an old pile of bricks by a local photographer.  A train rolled by.  We found a copy of The World According to Garp.  I ran into a girl I went to high school with (what are the odds?!).

All while enjoying a lovely canape – a small masa biscuit topped with cream cheese and red pepper jam:

After the first round of drinks and the canapes were consumed, we took our seats at a rustic (read: IKEA) dining table for the first course.

First, the wine (served by Zach): a light rose, full of strawberries and refreshing on a muggy night.

I was of course busy ogling the already-plated food on the chef’s table next to my right…

First course: crispy Serrano ham, tomato confit, avocado, smoked chile cornbread, with molasses vinaigrette and basil.

Now.  I don’t like cornbread (bad Southerner!), but this stuff was delicious.  It was soft and smokey, not gritty and dry like the bread I often see.  The Serrano was perfectly crisped and added the right level of salt to compliment the plump tomatoes.

I could have eaten this all night and been content.  Alas, the meal must go on!

Second Course: Sous vide pork tenderloin, roasted plum mole, crispy grits, goat cheese, country ham powder, and greens.

You read me correctly – PLUM mole.  Spiced chocolate plum sauce.  I nearly begged Chef for a jar of the stuff.

For those of you who haven’t had meat prepared sous vide before, it is basically cooking meat at a low temperature in a plastic bag underwater.  This allows you to cook even the thickest cuts of meat evenly at a perfectly controlled temperature, resulting in (arguably) the most juicy meat perfection (sorry if I just made all the vegetarians gag!).

Back to the mole.  It was amazing with the pork not too sweet and a bit smokey.  All of this was complemented by the slightly salty flash-fried grit cakes and creamy goat cheese.  I gobbled up mine so fast Corinne asked if I wanted to finish hers.

The Finale: Rum scented “pan perdido,” condensed milk ice cream, pickled cherries, and galleta maria

I didn’t know what half of that meant until I googled at home later.  My initial description was “deconstructed dessert French toast.”

It turns out I wasn’t too far off!  Pan perdido is essentially bread pudding.  Chef Zach pan-fried it so it was especially french toast-like (nom nom).  Galleta marias are tea biscuit-like brown sugar cookies found throughout Latin America.  They almost crumbled to the touch and their vanilla and cinnamon flavorings only added to my french toast fantasy.  Served with homemade ice cream and pickled cherries… I can now die happy.

The way to my stomach’s heart is dessert.  Someone must have let that cat out of the bag because we were presented with a sweet coconut candy rolled in almond meal:

The bird didn’t want any, so I ate it all myself. 🙂

As promised, I am posting something I actually made and ate this week for a change.

The Biscoff spread Miss Smart gifted me with has been burning a hole in my pantry.  This is an emergency situation, remedied only by having banana soft serve (which I think you all are familiar with) for breakfast.

Why soft serve?  To go with my Biscoff Sauce, of course!

Biscoff spread tastes like a creamed version on the brown sugar cookies served on Delta flights… but better.

Why better?  Let me break this down: Spread = Peanut Butter-like = Awesome.

biscoff spread

In fact, it says right on the jar that it should be used any where you’d normally use PB or chocolate spread.  Cookie spread!!! *swoon*

Can you call 2 ingredients a recipe?  Maybe not… but it’s what I ate for breakfast on Wednesday (WIABW).

Banana Soft Serve

Freeze a banana.  Toss said banana in blender.  Blend until smooth (can add milk if you need to thin it out a bit to blend).

Biscoff Sauce

  • 1 T Biscoff spread
  • 1/8 tsp coconut oil

Place both ingredients in a small bowl.  

Microwave for ~10 seconds – just until melted (BE CAREFUL – it will burn).  Stir together.  

Try to top soft serve with sauce before you slurp it up

***

This jar doesn’t have a prayer of lasting through the weekend.  It will be used for some epic oats.

What food product have you recently tried and loved?

Does anyone want to write a guest post for me next week?  Pretty please?!

Breakfast Bulgur + a Giveaway!

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Promises, promises.

 

Do you ever get yourself out the door to run by promising your body you only have to do 3 miles?

That’s what I had to do yesterday.  And then this happened.

Stats:

  • Distance – 9 miles
  • Time – 1:12:51
  • Average pace – 8:06

That calls for a substantial breakfast.

Thankfully I’d planned ahead (unknowingly, but I’ll take what I can get!).  As I was eating my Blueberry Cilantro Bulgur Salad the other night, it occurred to me that bulgur is a lot like oatmeal.

 

It has a similar flavor profile.  It’s only a bit nuttier, which is a plus in my book.  Another plus is the protein content – 1 serving has 5g!

 

Using a bit of almond extract here with the NuNaturals Vanilla Stevia and vanilla extract highlights the bulgur’s nuttiness and makes the dish even more rich.

This was one hearty, satisfying breakfast!

______________________________________________________________________________________

I’ve been playing a lot with the samples NuNaturals sent me lately.  I’ve truly been impressed with the quality – it doesn’t leave an artificial taste in my mouth, even when added to smoothies!

Some of my favorite uses so far:

 

NuNaturals sweetened their package (ha ha – get it?  sweetened? 🙂 ) by offering to giveaway products to 4 readers!

 

The Fantastic 4 Winners will receive:

1 box of NuStevia Packets

and …

1 bottle of NuNaturals Pure Liquid Vanilla Stevia (my favorite!)

To enter:

  • Leave a comment telling me the kitchen creation you’d like to try making with NuNatural Stevia
  • Follow me on Twitter (@Sprint2thetable)
  • Tweet about this give away (you might say “@Sprint2theTable is giving away 2 @NuNaturals products to 4 readers! http://wp.me/p16jDn-DF #GIVEAWAY”)

Leave a separate comment telling me you did each of these items for multiple entries!

 

The contest will end Sunday night at 11:59pm.

Winners announced Monday morning!!!  Good luck!

_____________________________________________________________________________________

 

Banana Bulgur Breakfast Bowl

  • 1/2 C cooked bulgur
  • 1/2 large banana, mashed
  • 1/4 C Greek-style yogurt
  • 1/4 C unsweetened almond milk
  • 1 T goji berries 
  • 1 tsp cinnamon
  • 10 drops NuNaturals Vanilla Stevia Liquid
  • 1/4 tsp vanilla extract
  • Splash of almond extract
  • Shake of salt

 

Mix everything together in a bowl and refrigerate overnight.  Wait until morning (or at least 3-4 hours).  Devour.

***

Please tell me these accidental crazy runs happen to you too?!

If you’re looking for something new to try this weekend, check out Pea & Crayons new (awesome) round up:

What are you doing this weekend? (Besides entering my giveaway.)

Have you tried natural sugar alternatives yet? 

 

Friday Download

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Just when I thought it would never get here…

TGIF!!!

 

I’m exhausted from this week.  Tonight I’m unwinding with an Italian wine tasting and dinner with some good friends, new and old.  6p can’t arrive soon enough!

Ah, Napa... how I miss you.

 

Wine-ing Winding down for the week, I decided to do a little “getting to know you” post.  I loved this quiz Jess @ Healthy Exposures did… I’m copying her. 🙂

 

How do you like your eggs? 

Any way but hard boiled!  Qu-egg-sadilla–style is a rare repeat dish (translation: favorite).

 

How do you take your coffee/tea? 

Black.  Like my soul. 

 

Source: Post Collegiate Cats

 

Favorite breakfast food? 

This is the hardest decision I’ve had to make all day.  It’s like picking a favorite child!

Peach Cobbler Chia Pudding

or

Zucchini Oatmeal

 

 

Peanut butter: Smooth or crunchy? 

Typically I choose crunchy.  TJ’s Roasted Valencia, so be specific.

 

If it’s homemade, it’s got to be smooth (mainly because I’m not skilled enough to make it crunchy).

I AM skilled at making it spiced though – Spiced Almond Butter.

 

What kind of dressing on your salad? 

Oddly, I’m not a big dressing person.  I usually go for the salsa or hummus.

More recently I’ve been diggin’ the Bragg’s Liquid Amino spray bottle.

 

 

Coke or Pepsi? 

I don’t drink soda unless I’m on an airplane and really feeling run down.  At that point I will only drink Coke (Atlanta, represent!) and I need a side of peanuts.

 

While scouring the ‘net for a pic of Coca-Cola and peanuts posing together, I learned that some people actually put the peanuts in the coke.

Source: Biscuits and Such

Have you ever heard of/done this?!

 

You’re feeling lazy, what do you make? 

4 words: Whole Foods hot bar.

 

You’re feeling really lazy. What kind of pizza do you order?

*GASP*

Pizza isn’t something to be lazy about!  It must be the good, authentic Italian variety.  If I’m feeling lazy I get it to go (they don’t deliver) from Antico Pizza.

It is best eaten fresh there with a 40.

 

 

You feel like cooking. What do you make? 

Please visit: Sprint 2 the Table for more on my love affair with food/baking/all things culinary this topic. 🙂

 

 

Do any foods bring back good memories?

Some say smell brings you back.  I say food does.  One of my earliest memories is rolling out pie crust with my grandmother.

I also have many a fond memory of making peanut butter cookies and brownies with my mom and wrestling my sisters for the honor of getting to lick the bowl.

It’s serious business for my sisters and me.

Do any foods bring back bad memories?

Gin.  Does that count as food?  *gag*

 

 

Is there a food you refuse to eat?

I’ll try almost anything once… but I did draw the line a couple weeks ago at Escorpian.

 

What was your favorite food as a child? 

Grilled PB&J.  With Cheetos and chocolate milk.  Total comfort food.

The PB gets all melty and the bread is so yummy-crunchy in contrast.  Saltiness from the butter.  Sweet from the jelly.

Source: Funny Spoon

 

Grilled PB&J

  • JIFF creamy PB
  • Grandmother’s homemade muscadine jelly
  • 2 slices of trashy white bread
  • Land ‘O Lakes butter (salted)

 

Make sandwich.  Don’t skimp of the PB.  Butter each side of the bread.  Toast in pan until golden brown on each side.  Inhale.

 

 

Is there a food that you hated as a child but now like? 

Picky doesn’t even begin to describe me as a child.  Nothing green touched my mouth (unless it was covered and smothered in ranch).  I didn’t like cheese.  Or eggs.  Absolutely no cooked veggies.  No water.

If it had any nutritional value (except peanut butter), I wasn’t going near it.  My poor mother.

Now I won’t drink a smoothie WITHOUT adding spinach or kale.  Proof that there’s hope for anyone!

 

Favorite junk food? 

Waffle House.  Double your hash browns for 30 cents more.

Source: Late Night Debates

 

 

Do you have any weird food habits? 

See above comment about spinach in smoothies.  Also see breakfast question for zucchini oatmeal.  Or above answer revealing an odd penchant for WaHo.

 

 

Favorite dessert? 

Anything involving chocolate and peanut butter.  Together. In cake-like harmony.

*cue the music*

Source: Blisstree

 

***

Do I talk about peanut butter too much? 🙂

You can play too!  Is there a food you refuse to eat?

Does food bring back any memories for you?

 

Thirsty Thursday

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It’s about a million degrees outside.

 

 

The only thing I want for breakfast on these days is a big arse smoothie!

 

My mornings usually consist of the following:

  • Rolling out of bed
  • Wetting down my crazy spiked up hair (short hair + restless sleep = rockstar AM ‘do)
  • Brushing my teeth
  • Eating a date or spoonful of PB
  • Throwing on running clothes
  • Running or the gym


The date/PB keeps me going to 4-6 miles – more than that and I’d need more substance – but in this heat I’m never very hungry when I first get back.

 

The solution?  A smoothie!  It’s easier to drink than eat post-run and the coldness helps me stop sweating (yes, I even sweat post-shower) before going to work.

Ever since the jaw-breaking incident, I’ve been pretty creative with making a substantial drink.

 

99.9% of the time I use a protein powder – bonus is that is adds sweetness without excess sugar.  You can also use dates, Stevia, honey, agave to get the right level of sweet sans protein.

I also ALWAYS toss in a cup o f spinach or kale.  You really can’t taste it and you get all those nutrients.  Why wouldn’t you add it?

 

My Top 5:

(click the names for recipes)

 

1. Sweet Potato

This is a go-to for me.  I usually have a sweet potato laying around.  Usually half eaten from the previous meal.

Adding the potato makes this smoothie sweet, super creamy, and reminiscent of the pie (in a good way – I don’t actually like the pie… maybe a consistency thing?).

 

2. Avocado-Banana

 

Avocados after the perfect ingredient – they give your drink a creamy shake-like texture and have virtually no taste.

I’m always guilty of letting 1/2 an avocado go to waste – I eat part on a salad, the other half turns brown, and I toss it (basically throwing away a dollar per!).  Until I discovered that you can freeze avocado.  Cut it into quarters and toss it in tupperware (with your collection of frozen bananas 🙂 ).

 

3. Butternut Squash-Cherry

 

I hate to play favorites… but this one is my favorite.  It’s like a cherry bomb with squash!  Yes, I realize that doesn’t sound as appetizing to normal people as it does to me.

Seriously though.  Again with the creaminess, but this one has that rich, winter squash sweetness too.  You already know (I hope!) that cherries and chocolate are a great combo.  Just think of the nutrients in this one little drink!

By now you should be bouncing up and down with excitement in your desk chair.  Try it – you’ll know I’m not nuts.

 

4. Savory Protein Lassi

 

It’s no secret that I’m a fan of Indian food.  It borders on addiction.  As such, I naturally love lassis.  Mango is good, but they can sometimes be too sweet.

When I saw a more savory lassi on a local menu, I knew I needed to amp it up with protein and call it a recovery drink.  Indian-style.

 

5. Mocha Banana

 

I cannot believe I almost forgot about this creation!  Banana + chocolate + coffee.  It is a great way to use the leftovers from your pot o’ coffee, ensuring that you’ll be properly caffeinated for the day.

If you are really hard core – and I am – you’ll crumble a chocolate muffin on top too.  Guess what I’ll be having for breakfast… *still kicking self for going so long without this smoothie*

***

Many say they couldn’t get tired of oatmeal or peanut butter or cookies… I couldn’t get tired of smoothies.

What’s your favorite smoothie?

What the one thing you could never tire of?

 

Eggplant Shirataki + WIAW

By

In honor of my crazy work week(s)…

I’m copying the growing wordless WIAW* trend.  Does good food really need words?  I think not.

*As usual (except for last week), Wednesday = Tuesday eats.

But first, a run.  I don’t know why I stopped posting these breakdowns… I like to look back at them.  Nevermind the fact that you have to suffer through them. 😉

Stats:

  • Distance – 4 miles
  • Time – 32:37 mins
  • Pace – 8:09 mins

___________________________________________________________________________________

Breakfast

I did say it is almost worldess WIAW, right?

The delicious Chocolate Breakfast Pudding.  So.  Good.

Lunch

Salad topped with carrots, celery, Purple Haze goat cheese, a Lightlife Chick’n Cutlet.  A bit chewy, but it wasn’t bad!

Snack

Cottage cheese tastes really, really good with peanut butter.  Someone call Intervention.

Not pictured: celery and hummus, Think Thin bar, and random handfuls of cereal.

Dinner

Big.  Win.

Mom recently told me about Shirataki Noodles – apparently it is just tofu pressed into noodles.  It’s gluten-free, vegan, low-cal, and – most importantly – a QUICK-FIX.

The only downside is the smell when you first remove them from the package, but that does go away once you rinse them (thoroughly) and pop them in the microwave for a minute.

To go with my noodles, I roasted some eggplant, red onion, and garlic in a quick vinaigrette.  Then tossed it all with an heirloom tomato (because I didn’t get enough at the tomato festival) and more Purple Haze goat cheese.

Perfect light dinner for a summer day!!!

…followed by a little something I like to call…

Dessert

____________________________________________________________________________________

Roasted Eggplant with Tofu Noodles

  • 1 medium eggplant, sliced
  • 1/2 red onion, sliced
  • 5 cloves garlic
  • 1T EVOO
  • 1T marsala wine
  • 1/2 tsp white wine vinegar
  • 1 tsp herbes de provence
  • 1 tsp red pepper flakes (reduce to 1/2 if you are sensitive to spicy foods)
  • 1 package Shirataki noodles (or 2 servings of pasta)
  • S+P, to taste
  • Optional toppings: fresh tomato, cheese (I used goat)

Preheat oven to 425.  

Cut eggplants into 1/2 inch slices.  Generously salt the slices, allowing them to sit for 15-20 mins.  Wiping away the beads of water that form (this process removes excess moisture – which makes ggplant “slimey” – and bitterness).

Meanwhile, whisk together the oil, marsala, vineger, herbs, and pepper flakes.

Cut the eggplant slices into 1/2 inch cubes and toss in a large bowl with the garlic, red onion, and vinaigrette.  Spread eggplant onto foil-lined baking sheet and roast for ~3o minutes, tossing once halfway through.

Prepare noodles as instructed on package.

Divide among two plates, adding extra toppings as desired (I loved how the goat cheese melted and clung to mine!).

Makes 2 servings (or 4 sides).

***

I’ve taken to working from Starbucks lately.  They have a the bar where I can stand and a constant supply of caffine… perfection.

Do you find you get more work done from a “third-party” location?

What’s the best thing you’ve eaten today?

Chocolate Breakfast Pudding

By

How can you have any pudding if you don’t eat your meat?

 

If you do eat your meat first, Google might give you a green light.

 

 

Apparently Google has begun giving their food a rating system.  (You know, the food that they supply their employees for FREE… no, I’m not jealous…)

  • Green = eat anytime
  • Yellow = eat occasionally
  • Red = splurge rarely


What’s next?  The Google Food Pyramid?

 

 

It is an interesting concept.  I wonder if it has the desired effect?  Would color–coded foods make you think twice?

 

Apparently vending machines (the only items that aren’t free to Google employees) are priced according to nutritional value. 

 

 

For example:

 

“Quaker Chewy Bars are 15 cents each, Famous Amos cookies re 55 cents, and an enormous Ghirardelli chocolate bar

is $4.25.”

 

 

Not that Quaker Chewy Bars are the pictue of health… but there are worse out there.

 

Check out this article for more info.


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If you are ME and you want pudding before you eat your meat you simply make it for breakfast.  Breakfast makes sweets acceptable – duh.

 

 

When searching for a sweet yet healthy source of protein for breakfast (read: too busy to go buy eggs or Greek yogurt), look no further then your trusty protein powder/drink supply.

 

Can’t decide between chocolate and vanilla?  Use both!

Want to cinnamon?  Dump it in!

How about some chia seeds for extra post-run hydration?  Done.

Want a little crunch with it?  Those raw Banana Nut Bars I made Friday are even better after sitting a couple of days.

Note: the banana granola and the banana in the pudding were a perfect pair! 

 

You’ve just witnessed the thought process that lead to the birth of Chocolate Breakfast Pudding.

____________________________________________________________________________________

 

Chocolate Breakfast Pudding

  • 1/3 dark chocolate EAS (or any chocolate milk alternative)
  • 1/2 scoop vanilla protein powder
  • 1/2 banana, mashed
  • 1/2 T chia seeds
  • 1/4 tsp cinnamon


Mix it all together and refrigerate overnight (or at least 2-3 hours for the chia to become “pudding”).  Stir and devour!

***

I would love healthier (and free!) options at my office’s lunch spot!

How would you feel if your employer implemented a similar system?

Does your opinion change if they are supplying the food to employees for free?

 

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