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Overpronation, Procrastination, and WIAW

July 14, 2011 By Laura

Active.com is a great resource for runners.

 

I enjoy their weekly emails with tips on issues such as: how to fuel your body, preventing various injuries, and working out in sweltering heat.

 

Today’s email included an interesting article on overpronation.

Overpronation is when one’s ankles roll inward too much.

 

 

It is widely believed that this can lead to over-use type pain or injury (shin splints, joint pain).  Many people (myself included) get specially fitted for running shoes and/on inserts in hopes to correcting the “problem.”

 

Today’s article from Active asserts that corrections for over pronation should not always be made.  They say:

“…doing so can and often does result in one symptom going away and another, usually a more complicated one, developing elsewhere.”

 

Here’s what really resonated with me:

Often over pronation is the symptom of another problem.  Most common is a lack of normal ankle range of motion.  If the foot/ankle isn’t bending properly, the knee is restricted and can’t “travel forward enough for the body to move its center of mass over the foot.”

The result?  Overpronation.  That pronation causes the knee to drift to the midline, which means the hip turns excessively inward.  Snowball.

Correction through shoes and inserts either a) doesn’t work or b) makes the underlying cause worse because the overpronation “is a needed compensation for a lack of mobility elsewhere in the body. Taking this compensatory element away without first addressing and correcting the true underlying cause will inevitably force compensation (frequently accompanied by pain) in another part of the body.”

Source: http://bestrunningshoereport.com/

Source: http://bestrunningshoereport.com/

So what should you do?

See if you over pronate with a squat test.  Stand with your feet shoulder-width apart and attempt a squat.  Are your knees bent 90 degrees or less?  Are your heels still on the ground?  Are your feet still forward (not turning outward)?

No?  If you can’t do the squat correctly, the article says your foot pronation is likely “due to inflexibility of your ankles and that is what should be corrected.”

Bottom line: Before you go out and buy special shoes or inserts, see a professional to have a complete evaluation (pelvis, hip, knee, ankle and foot) done by a professional.


On to my actual Wednesday eats in honor of WIAW.

1 day later than usual due to procrastination/over-sleepiness rather than the pursuit of true Wednesday eats.

Breakfast

Banana Green Smoothie

  • Vanilla protein powder
  • Maca
  • Banana
  • All-Bran (lots of it!)
  • Peanut butter
  • Spinach
  • Coconut milk
  • Cinnamon
  • Vanilla
  • Water + ice, to taste

Lunch

Lightlife Buffalo “Chicken” wings, celery, and cucumber

Salt + Pepper Pop Chips – how did I wait so long to try these?!

Snacks

Kombucha, plum… and a BlackBerry

Similar to breakfast, but with a chocolate casein protein powder

Dinner

I made spaghetti squash and topped with tomatoes AND…

Angela @ Oh She Glows’ Creamy Avocado Sauce.

If you haven’t made this before, you are missing out on some serious creamy deliciousness.  Sooooo good.

My modifications:

  • Added red pepper flakes, nutritional yeast, and red onion
  • Subbed 1 T of coconut milk for the EVOO
  • Used just 1 clove of garlic
***

Don’t forget to enter my Exceed earbud giveaway!  These are pretty awesome – I’ve never even felt like they were going to fall out.

 

It’s my birthday eve!!!  The bad part about being an adult is that I still have to work all day.

What do you think about pronation?

Do you over or under pronate?  Have you even been evaluated?

Filed Under: Fitness, Giveaway, Products, Recipes, Running, Smoothies Tagged With: breakfast, dinner, lunch, running, smoothies, snacks, So Delicious, vegan, WIAW, workout

Mexican Sweet Potato Salad + WIAW

July 6, 2011 By Laura

Have you guys been watching all of the Casey Anthony news?

I’m no lawyer, but I am shocked she was found not guilty.

 

How is it that people who are so terrible and that don’t contribute good to the world walk around alive and free?  Why are people who were amazing human beings, who gave back, who cared for others are taken too soon?

Mr. Billy Joel, why is it that only the good die young?!

I should probably have warned you that today marks 3 years since my dad was taken by cancer.  3 very fast years.  It’s hard to believe…

 

Not.  Fair.

Maybe I write about it too much, but my dad had continues to have such a huge impact on my life.  Not a day goes by that I don’t think of him.   On the 4th I ran the Peachtree Road Race wearing a ribbon (orange for leukemia) in his honor.

A big FU to the people out there who are just taking up space or – even worse – are harming others.  You’re lucky to have the opportunity to live.  Don’t waste it taking from others. 

***Stepping off soap box***

_______________________________________________________________________________________

Lucky for anyone reading this today is WIAW! I have something less depressing to post about!

_______________________________________________________________________________________

Breakfast

These Apple-Carrot Muffins I made a few months back are awesome.  Super filling, especially with the massive glob of PB I iced it with.

 

Lunch

Garden Lites Zucchini Souffle.  These are surprisingly good for frozen food!  Thanks to the egg, they are pretty filling as well.

Even though I microwaved it, the edges were a crispy (read: not rubbery) texture.  The egg helped make the inside of my souffle fluffy rather then mushy like any frozen meals.

Snacks

Pretty standard – I was super busy at work.

Side note: my dad used to love Think Thin bars.  He liked Chocolate Fudge, but I think Chocolate Toffee is the only way to go.

 

Dinner

I was underwhelmed by my dinner out, so instead I’m going to share a particularly delicious salad I ate this weekend.

It is no secret that I do NOT like white potatoes.  I do not like thick french fries, potato salad, mashed potatoes, twice baked potatoes.  I just don’t, Uncle Sam I Am.

 

The 4th of July is a potato salad-centric holiday… so I made a version that I like!

 

Obviously, it had to be Mexican-inspired.  Nothing says 4th of July like México.

Spinach also must be incorporated.  It is my salad.  Bwhahaha!  Of course there was cheese – I used Daiya
pepper jack but honestly it didn’t nearly spicy enough.  Use regular pepper jack if you eat dairy!

This was a winner.  The spices made the salad taste “special” and I was able to join the potato-salad eating.  Mine was better than that white potato stuff.

________________________________________________________________________________________

Mexican Sweet Potato Salad

  • 1 sweet potato, baked and cubed
  • 1/2 C black beans, drained and rinsed
  • 1 small tomato, diced
  • 1 C spinach
  • 1/4 C red onion, diced
  • 1/4 C pepper jack cheese (I used Daiya) 
  • 1 tsp cumin
  • 1/2 tsp red pepper flakes
  • 1/2 tsp chili powder
  • 1/2 tsp turmeric
  • 1/4 tsp coriander
  • Juice from 1/4 lime
  • Drizzle of EVOO
  • S+P, to taste

 

Prepare first 6 ingredients and mix in a medium bowl.  Set aside.

Whisk remaining ingredients together in a small bowl.  Adjust spices to taste.

Pour vinegarette over salad and toss to combine.  Enjoy!

Makes 1 entree ensalada or 2 sides.

***

Tonight I’m looking forward to a meal by a chef you may have seen in Food & Wine. 🙂

Does it make you made when justice isn’t served?  

Do you think karma will take care of it in the long run?

 

Filed Under: Products, Recipes, Running Tagged With: 4th of July, breakfast, dinner, lunch, muffins, Peachtree Road Race, running, salad, snacks, vegan, WIAW

Happy 4th of July!

July 4, 2011 By Laura

Saturday’s lake day didn’t result in any Jim Beam-fueled chants, but my friend Kristy did make the most patriotic jello shots the world has ever seen.

They were just as good as they look!

We also enjoyed a great spread – everyone made something to share.  I sweat we didn’t plan the Mexi-theme… obv nothing says the 4th like Mexican. 🙂

The goods included (back to front): watermelon salad, Tostidos, peach-avocado salsa, my chipotle corn hummus, veggie sticks, and bean salad.

Not pictured: sandwiches and a ridiculous amount of beer.

_______________________________________________________________________________

2 hours until the Peachtree Road Race!!!  I’m so pumped.  This year will be my 4th one.

4th on the 4th.  Tee hee.

This is also probably the best running-shape I’ve been in.  I’m especially excited to see how this impacts my endurance – Atlanta is a hilly city!

I hit up the expo yesterday to pick up my number and peruse the freebies (free Vega Sport powder samples!).  Parking downtown is a nightmare, so I decided to jog there and back.  Not a terrible idea until i was half way through the run home and reallllly wishing I wasn’t carrying that bag full of freebies.  🙂

After a hydration-filled day, I got in bed early in hopes of being well-rested.  This was only moderately successful since

  1. I was too excited to sleep and
  2. I firmly believe it is impossible to feel well-rested at 5:30 am (it’s still DARK!).

Nevertheless, I have my gear ready to go and I’m drinking a cup of coffee with my pre-race Chia Banana Pudding.

I made the pudding the same as the linked recipe, but added a bit of almond extract and cinnamon.  LOVE the additions!

Items to Remember Not to Forget:

  • Race number
  • Safety pins
  • Ribbon (orange for Leukemia)
  • KT Tape
  • Inhaler
  • Gum
  • Watch
  • Shuffle + ear earphones
  • MARTA (ATL’s Metro) card
  • Sport Bean samples

________________________________________________________________________________

Last week I decided to begin posting a weekly workout recap on Mondays.  Even though it’s a holiday, I’m sticking to it and using this to add to race motivation!

My running was light due to the pesky Achilles injury, but I really enjoyed a weight-focused week.

Workout Recap (6/27-7/3)

  • Monday – Yoga for Runners, 30 mins stationary bike intervals
  • Tuesday – Biceps/Back, 84 push-ups
  • Wednesday – Legs, P90X Ab Ripper X, 84 push-ups
  • Thursday – 4 mile run, Core, 84 push-ups
  • Friday – Tris/Chest (w/ 1 mile of intervals), 84 push-ups
  • Saturday – Lake day! (that counts… right?), 84 push-ups
  • Sunday – Shoulders, P90X Ab Ripper X, 4.5 mile run

***

It’s already been quite the weekend!  I have a feeling I’m going to want a post-long weekend vacation day.

What’s the most fun you had over the long weekend?

Did anyone else enjoy jello shots? 🙂

***UPDATE: I did it in 51:08!!!***

Filed Under: Breakfast, Core, Fitness, Recap, Running, Weights Tagged With: 4th of July, breakfast, hummus, lunch, P90X, Peachtree Road Race, race, running, yoga

Zucchini-Banana Protein Muffins

June 30, 2011 By Laura

Odd habits.

Everybody has at least one… right?  During a run last week I realized I have some odd running habits:

1. I have to chew gum

No idea how/why this started, but suddenly I don’t leave for a run without a stick of gum.

Morning runs get the energy gum.  Does it work?  I think so… at the very least the placebo-effect works!

2. I alternate the shoes I wear

Another randomly started habit.  I accumulated 3 (new) pairs of running shoes and convinced myself that rotating the shoes I run in will help with… I’m not sure what.  Soreness?  Injury prevention?  Matching my running outfit?

Somewhere I read that rotating deodorants is a good thing so your body doesn’t get too used to one brand and build an immunity.  In my head, running shoes are no different.

3. The mileage I run has to be a round number

Unless it’s a short run, in which case I must run 3.14 (a 5K).  Why not stop at 3?  Who knows.


One of the most-viewed pages on this site is my Zucchini-Banana Muffins.  98 calories. 2.2 g protein.  The veggie-factor.  Vegan.  These are some pretty good breakfast muffins!

I just made them better.


Zucchini-Banana PROTEIN Muffins

(a.k.a. The 92 Calorie Muffin)

  • 1/4 C white whole wheat flour (I use King Arthur)
  • 1/4 C spelt flour
  • 1 scoop (2 T) vanilla protein powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp freshly grated nutmeg
  • 1 small zucchini, grated
  • 1 small ripe banana
  • 2 T unsweetened applesauce
  • 2 T light agave nectar
  • 1 tsp vanilla

Preheat oven to 350 degrees.  Grease 6 regular-sized muffin tins with Pam/butter/Earth Balance.

In a large bowl, combine dry ingredients.

In medium bowl, mush bananas with a fork.  Add remaining ingredients and stir.

Add the wet mixture to the dry, stirring until just combined.  Pour into muffin tins and bake for 20-25 minutes, rotating pan half way through.

Makes 6 muffins.

Approximate Nutrition Info: 92 calories, 0.4g fat, 17.9g carbohydrates, 1.8g fiber, 8.4g sugar, 5.3g protein

***

I’m still in a food coma from last night’s dinner – more tomorrow!  Today calls for a looooong, gum-filled, round numbered run. 🙂

Do you have any odd and/or randomly formed habits?

Filed Under: Baking, Breakfast, Fitness, Recipes, Running Tagged With: breakfast, muffins, protein, running, snacks, vegan

Baked Falafel + WIAW

June 29, 2011 By Laura

It’s WIAW time again!

Which means this is What I ate Tuesday. 🙂  (Check out what everyone else at too @ Peas and Crayons!)

I was supposed to be on a business trip this week, but was cancelled last minute.  I can’t say I was terribly upset… sometimes I get to go to cool cities, but that doesn’t mean I get to see any of them!

Due to this (and a lot of dinner plans), I am having a “use what’s in the fridge” week.

The Challenge

I can be am terrible at letting things go bad.  It’s wasteful.  There are starving kinds in Africa.  Money doesn’t grow on trees. *Insert whatever lines your parents used to force encourage you to clean your plate.*

Muffin trial run, eggs, restaurant leftovers, last week’s hummus, dregs of an artichoke jar, the last bottle of beer… they’re all being utilized!


Breakfast

Blueberry muffins, egg, and raw milk.

Recipe will come soon… I need to do some tweaking.  Good, but not quiiiiite great.

Lunch

Last night I met my very pregnant BFF for dinner at Cafe Sunflower, one of the few exclusively-vegetarian restaurants in Atlanta.

Overall it was good.  I liked my Jamaican Black Bean Patties with Pineapple Salsa and ate the leftovers for lunch.


The server was really weird.  He leaned around the wall by our table and whispered that he had a crush on me.  Then, when my friend went to the bathroom, he asked if I had a boyfriend and told me I have a good energy.  (Note: he had creepy energy.)

I’m here to eat, not get hit on! At least it got me a free sample of the 3 Bean Chili (which was horrible, btw).

Snacks

It was a back/bicep weight day, so I got my post-workout 20g of protein from a Banana-Cinnamon Protein Shake.

In the mix:

(measurements are approximations – I eyeball it)

  • 1 banana
  • 1 scoop vanilla protein powder
  • 1 tsp maca
  • 1/2 C unsweetened almond milk
  • 1/2 C frozen kale
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • Pinch of guar gum
  • Pinch of lemon-salt
  • Ice + water (as needed)
  • Granola sprinkled on top

Pretzels, carrots, cucumbers, and a bowl of cereal were also consumed.

Dinner

After a 5 hour conference call, I played with my food.

Falafel face

One of my 5 million bookmarked recipes included a baked falafel by Sarena @ Non-Dairy Queen.  In the spirit of using what I had, I made Japanese-ish Baked Artichoke Falafel – spicy-style!

I ate my falafel with another recipe I have been meaning to try – Baked Grilled Zucchini with Goat Cheese from one of my new favorite blogs: Rufus’ Food and Spirits Guide.

If you never listen to anything else I say, listen when I say you HAVE to try this Stuffed Zucchini.  Grill or bake it this weekend for the 4th!

It is so easy – cut rows into a zucchini, stuff with cheese (I used goat), drizzle with olive oil, top with herbs, S+P, wrap in foil, bake or grill for 20 mins.  Devour.


Japanese-ish Baked Artichoke Falafel

  • 1/4 C Japanese-ish hummus
  • 1/8 C jarred artichoke hearts, rough chopped
  • 1 T coconut flour
  • 1-1.5 tsp garlic sriracha
  • 1/2 tsp turmeric
  • 1/2 tsp hosin sauce
  • 1/4 tsp baking powder
  • Brine from artichokes, as need to moisten

Preheat oven to 425 degrees.

Mix all ingredients together.  Form 5 balls (1 heaping tablespoon each) and place on foil-lined baking sheet.  Bake for 20 mins.

Note: You can use any hummus or flour to make this.  Add some herbs and you favorite spices and you’ll have your very own customized falafel!

***

I’m so pumped for tonight – it’s the second in a Chef Series I’ve been attending and tonight features one of my favorite Atlanta chefs.  Full report to come… probably not until Friday though!

Show me your WIAW!!!

What’s the best thing you’ve eaten so far this week?

Filed Under: Baking, Breakfast, Recipes, Restaurants, Smoothies, Weights Tagged With: breakfast, burger, dinner, hummus, lunch, muffins, restaurants, smoothies, snacks, vegan, WIAW

Breakfast Apple Cupcakes (Recipe)

June 25, 2011 By Laura

Bicycling seems to be the next big thing.

Safety first!

Bloggers are into it, cyclists are rampant on Atlanta streets, and my friends all seem to have taken up the sport.

Naturally, I had to try it.

My friend Summer agreed to lend me a bike (along with a helmet and padded shorts) and take me out for a trial run ride.  I was really nervous because my Achilles was killing me and I’m running a 5K this morning… followed by a softball tournament and then my high school reunion.

Definitely don’t want to be too injured/sore to run/play/party!  But I broke out the KT tape and away we went!

It was the only color left in the store.

Pedaling Cycling is much harder than I expected.  Summer did say this was a hilly course, but whoa.  Thank god I’m not new to exercising – I refused to walk the bike up a hill!

You can’t tell me this isn’t hilarious.

What I should have been more nervous about was the storm!  We made it 11 miles and realized we were about to get hit.

That last 4 miles we were going as fast as we could into the wind.  I literally almost got blown over!  Lightening, tree debris hitting us in the head and littering the path, crazy temperature changes… I was running on nothing but adrenaline at the end.

Recap:

  • 15 hilly miles
  • 1.5 hours
  • Near death experience
  • Celebration beer and a sandwich

I’d totally do it again.

_______________________________________________________________________________________

After a long week I like to “treat” myself with a fun breakfast.  Nothing says fun like cupcakes!

These are so easy to make – simply core an apple and top with your choice of deliciousness.  Choosing your icing topping is the best part.

I iced mine 2 ways:

  1. Mixture of Greek yogurt, almond butter, and chia seeds, topped with chocolate cookie crumbles
  2. Vanilla whipped cottage cheese (see recipe below), with chia seed sprinkles

Yes, I picked the cookie off and ate it first like an impatient 5 year old.

Fun fact: My mom used to call me Tinkerbell… hence the mug. 🙂

Both were fantastic, but I think the whipped cottage cheese was my favorite.  It was almost cheesecake-like!

The vanilla and apple sweetness was perfect with the tangy cheese and lemon combo.

 ________________________________________________________________________________________

Apple Cupcake

Vanilla Whipped Cottage Cheese

  • 1/2 C cottage cheese
  • 1 tsp vanilla extract
  • 1/8 tsp lemon zest
  • 1/4 packet of Stevia
  • 1/2 T chia seeds

In a blender (I used the Magic Bullet short container) combine all ingredients.  

Blend until the cottage cheese becomes smooth (you may need to stop and scrape down the sides).

Enjoy as a snack or as icing on your favorite treat!

***

This may be TMI… but my butt is SORE.  And now I must go run.  Wish me luck!

What is your favorite “treat” breakfast?

Do you bike?  Any tips for a novice?!

Filed Under: Breakfast, Fitness, Recipes, Running Tagged With: apple cupcake, breakfast, cupcakes, cycling, injury, race, running, softball, workout

Spinach-Walnut Pesto + WIAW

June 22, 2011 By Laura

It’s cherry season!

Cherries are one of my favorite grab-and-go snacks, as well as a favorite dessert addition.

Apparently they have a ton of health benefits too!

  • High in anti-oxidants
  • Act as anti-inflammatories
  • May help fight cancer
  • Loaded with minerals (potassium, iron, zinc, copper and manganese)

It’s also WIAW!  This is one of my favorite “events” (Jenn @ Peas & Crayons is a genius for thinking this up) because I love getting inspiration from what others are creating/eating, and I love finding new blogs to read in all my spare time.

You know when you’re sick, have no appetite, and nothing sounds good?  This lead to a day full of eclectic snacks and small meals.

Why did my immune system miss the memo that it’s 90 flippin’ degrees outside?!


Breakfast

Sick –> comfort food –> oatmeal.

Sweet berries + salty cottage cheese = oatmeal deliciousness

Cherry oatmeal!  I made this the old-fashioned way on the stove top.  In my comfort oats:

  • Almond milk
  • Cottage cheese
  • Cherries
  • Blueberries
  • Cinnamon

Lunch

Salad on the road:

  • Spinach
  • Orange sections
  • Edamame (which sunk to the bottom)
  • Liquid aminos

To dress this salad, I used the orange juice and Bragg’s Liquid Aminos.

If you haven’t tried this yet, I highly recommend doing so.  Liquid Aminos are NON-GMO soybeans and purified water.  The taste is similar to soy sauce, though its much more mild and less salty.  Added bonus: it comes in a spray bottle!

Snacks

Brazil Nuts

Think Thin Chocolate Toffee Bar

with…

New PB! Sunland Almond and Roasted Valencia

I added sriracha

Dinner

My spaghetti squash with it’s leeks and lovely Spinach-Walnut Pesto looked like this when I started:

Then I attacked it!  Mmmmm…

I  love spaghetti squash to begin with, but adding a bright, lemon-y, flavorful pesto made it amazing.  I also tossed it with some sautéed leeks.  Topped off with freshly ground pepper to set it all off.

Never tried spaghetti squash?  It’s mild flavor and spaghetti-like texture means you can use it in place of pasta in virtually anything. Click here for a “how to.”

Perfect welcome for Summer on the solstice. 🙂


Spinach-Walnut Pesto

  • 2 C fresh spinach
  • 1/4 C fresh basil
  • 1/4 C walnuts
  • 1 T extra virgin olive oil
  • 2 garlic cloves
  • 1 jalapeno, seeds removed
  • Juice from 1/2 a small lemon
  • S+P, to taste

Toss all ingredients into a food processor and pulse until mixed.  You may need to stop and scrape down the sides occasionally.

Makes 9-10 tablespoons.

***

Master sommelier Andrea Robinson says the perfect solstice pairing is a glass of champagne.  Had I felt better, I would have indulged!

Did you do anything to celebrate the solstice?

What are your favorite comfort foods with you don’t feel well?

Filed Under: Breakfast, Dip, Products, Recipes, Wine Tagged With: breakfast, dinner, illness, lunch, oats, snacks, soup, vegan

Cottage Cheese and Egg Herb Bake

June 21, 2011 By Laura

Welcome New Readers!

I woke up yesterday to an awesome surprise – I made the Food Buzz Top 9 for the first time!!!  Not only that, but I was #2!

If that doesn’t make your Monday morning a happy one, I don’t know what will!

Thank you to anyone who buzzed my Rosemary Lemon Shortbread Cookies, and to those who left the nicest comments I have ever received.  You guys made my day. 🙂

Inspired by the Buzz, I ended up running 5 miles – 2 miles more than I promised myself I would.

Stats:

  • Distance – 5 miles
  • Time – 41:15
  • Pace – 8:23

Equally exciting is a guest post!  Cait @ Beyond Bananas is in San Fran (lucky girl!), and yesterday she allowed me the honor of writing a guest post for her.  Ever the awesome blogger, she even gave my post a fantabulous title: Sprinting to Laura’s Table.  (Love it!)

I contributed a Cottage Cheese and Egg Bake recipe that uses garlic scapes (scapes are really cool – click here for more).

Fascinated by my new-found breakfast treat, I decided grab my carton of eggs and experiment with other flavors.

In this version I used fresh tomatoes, spinach, and Herbs de Provence.  The sweet French herbs combined with the floral lavender and classic Italian flavors gave this dish a great “pop.”  It left me greedily scraping the sides of my ramekin.

For those who aren’t familiar, Herbs de Provence is a mixture of herbs commonly used in France.  You can purchase this mix in your grocer’s spice section or make your own from herbs you may already have.  There are a million different versions out there.  Most commonly they consist of: savory, thyme, rosemary, basil, marjoram, fennel seed, and lavender*.


*I just read on Wikipedia that lavender is only used in the bastardized Americanized version.

Speaking of dried herbs… did you know that you aren’t supposed to keep them more than 6 months?  It’s a shame since many are so costly.  I began buying them at the farmer’s market where they are cheaper and sold is (slightly) smaller quantities.  They don’t go make-you-sick bad, but they do lose their flavor.

Herbs aside, one of the best things about the recipe is it’s ability to conform to your morning routine.  Allow me to explain.

Practical Guide to Making Egg Bake During the Morning Rush:

  1. Stumble out of bed
  2. Start coffee
  3. Allow oven to preheat while showering
  4. Mix ingredients and pour in ramekin
  5. Put in oven to bake
  6. Apply make-up/blow dry hair (if you’re a guy, do whatever guys do in the morning)
  7. Remove from oven
  8. Allow to cool while getting dressed
  9. Eat
  10. Run out door without forgetting to turn off oven

 


Cottage Cheese and Egg Herb Bake

  • 1/4 C cottage cheese
  • 1 egg
  • 1 egg white
  • 1/2 tsp Herbs de Provence
  • 1/2 medium tomato, diced
  • 1/2 C spinach
  • 2-3 basil leaves, chiffonade
  • S+P, to taste

Preheat oven to 350 degrees.

Beat the eggs and cottage cheese together until well-combined and beginning to fluff.  Add remaining ingredients and beat again to combine.

Pour into a ramekin and bake for 35-40 mins.

Note: You may need to broil for 1-2 mins at the end to finish off the top.  Be sure to watch closely so it doesn’t get too browned.

***

I’m seriously still grinning from all of these comments.  Give me a day or so, but I will visit your blogs – love discovering new blogs/allowing my Reader to continue growing out of control! 🙂

Do you eat a hot breakfast on work days?

Are weekend breakfasts different/special treats in your house?

Filed Under: Breakfast, Fitness, Recipes, Running Tagged With: breakfast, brunch, eggs, garlic scapes, running, San Francisco, vegetarian

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