Sprint 2 the Table

Appetites and Adventures

Breakfast, Lunch, and Dinner: A Tribute

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Today is a tribute.

Friday seems like the perfect time to celebrate some fantastic bloggers who have inspired some of the best meals I’ve had.  This list is not at all exhaustive, but it’s what I’ve had lately for breakfast, lunch, and dinner.

Breakfast:

These fluffy, lemon-flavored chia muffins were based on this Lemon Chia Cake created by Lisa @ Healthful Sense.  I’ve made several of Lisa’s recipes and have never been disappointed.  She’s also the only person more obsessed with sweet potatoes and peanut flour than I am.

They are gluten-free and vegan – great for breakfast or an afternoon snack.  Next time I make them I’ll add some poppy seeds too, as that’s what the chia bites reminded me of.  Who doesn’t need a little opium first thing in the morning?

My modifications:

  • Used brown rice flour rather than millet
  • Replaced Stevia with NuNaturals Fiber Baking Blend
  • Reduced vanilla extract to 1/2 tsp
  • Added 1/2 tsp lemon extract
  • Used a full 1 tsp of cinnamon
  • Made 6 muffins rather than cake (baking time = 15 mins)

 

You should try these.  Like now.

 

 

Lunch:

When I can work from home, lunch is my favorite meal of the day.  I can cook something fresh AND use the daylight for picture-taking.  Even though I was too lazy to whip out the good camera for this pic.

 

 

Sweet potatoes.  Smashed and coated with goodness.  I took the idea from Pinterest – this recipe for Hot Crash Sweet Potatoes pinned from Donalyn @ DLYNZ.

 

My modifications:

  • Rather than her spice mix, I used this one created for use in my Babaganoush Soup… fitting because the blend was from another blogger, Cara @ Cara’s Cravings
  • Brushed sweet potato slices with a mix of olive oil and rice wine vinegar.  
  • Skipped the boiling step (increased baking time to 20 mins on each side using convection bake)

 

These “crashed” sweet potatoes tuned out beautifully, and my Middle-Eastern spice blend went perfectly with the Coconut Curry Marinated Tempeh by Turtle Mountain I had in the fridge.  Nom.

 

 

Dinner:

After an orange lunch, I needed a green dinner.

Janet @ The Taste Space created a Spinach Dal Palak that couldn’t be any greener if it tried.  If you don’t already follow Taste Space, check it out.  There isn’t a day where I don’t drool over a post.

 

 

My modifications:

  • Short on spinach, I reduced the recipe to make a single serving
  • Increased cumin
  • Used ground ginger (I’m out of fresh – use it if you have it on hand!)
  • Added more red pepper flakes (because I’m not happy ’til my nose is running)

 

Served with sriracha and an Ezekiel Sprouted Grain Tortilla.  Pinned and will be making again soon!

 

Dessert:

I have a bajillion blogger desserts marked to try… but tonight was my own.

 

 

These Chewy Granola Cookies (not limited to dessert – momma texted me to say she had 2 for breakfast with Greek yogurt) with a glass of “Chocolate Milk.”

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“Chocolate Milk”

 

Mix in cocktail glass and serve with ice.

***

Yes, I realize such a simple drink shouldn’t count as a recipe… but it was good, so I’m going to milk it.  (Tee hee… milk it… get it?)

What blogger recipe have you made lately and loved?

What do you use to bookmark recipes?  Pinterest?  Reader?  Delicious?

 

Top 11 in 2011

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2011 was a big year.

 

 

I began this blog at the end of 2010 (yes, I missed my blogiversary), and I cannot believe how much my life has evolved since.

Thank you, thank you, thank you to all of the wonderful bloggers out there.  You have inspired me in so many ways – introducing me to new foods, pushing me to think of new flavor combinations, motivating fitness and healthy living by example and through kind comments.

 

Resolutions aren’t my cup ‘o tea – I like to tackle goals as I think of them throughout the year.

In lieu of posting those and in honor of a rockin’ 2011, I decided to list the top 11 posts for the year.

 

Often I see bloggers comment that they don’t necessarily agree with the top posts… but in this case I largely agree.  There are a couple of soups/stews not on the list – but you guys apparently like breakfast and dessert (and I have no room to judge)!  Out of these 11 my top 3 are #1, 2, and 7.

 

Top 11 in 2011

1. Sparkling (Champagne) Cake Balls (these would be great to bring to a NYE party – toast with balls!)

 

2. Peach Cobbler Chia Pudding (with an overview on the benefits of chia)

 

3.  Sweet Potato Pie Oatmeal

 

4. Rosemary Lemon Shortbread Cookies

 

5. Coconut Banana Chocolate Chip Cookies (with an overview on the benefits of coconut flour)

 

6. Coconut Milk Greek Yogurt (with PBJ Vegan Yogurt recipe)

 

7. Cherry Balsamic Chickpea Salad (this was one of my favorite meals of the year)

 

8. Biscoff Cookie Dough Balls

 

9. Liquid Sweet Potato Pie

 

10. Garam Masala Daal (this post also includes my favorite Banana Cashew Chia Pudding recipe!)

 

11. PB&J Pancakes (gluten-free and vegan!)

Thank you to everyone who has read this blog, left a comment, passed along my link, written an inspiring blog… I am honored to have you all in my life and wish nothing but the best for us all in 2012!

***

I stopped posting on weekends… but check back tomorrow for a special Saturday post that might come in handy this weekend.

If you are a blogger, are your “most viewed” recipes the one you like the most?

What is your biggest hope or goal for 2012?

 

Chocolate Breakfast Pudding

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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.

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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?

 

WIAW Pride

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Happy WIAW! (What I Ate Wednesday)

There seem to be a lot of posts lately where people are talking about their accomplishments.  I think that’s awesome!

 

The part that makes me sad is that many of these posts are pre-faced with something along the lines of:

“I don’t want to sound like I’m bragging…”

Or:

“Not to sound full of myself…”

 

Why do we have such a hard time sharing our “wins?” Charlie Sheen certainly didn’t and he isn’t even a winner.


Maybe it’s a female thing.  Not to stereotype, but I have never heard a dude apologize or hesitate before talking about a success.

Women tend to be raised to support and nurture.  Society tells us we are “caretakers.”  This doesn’t have to mean we need to keep it to ourselves when we’ve accomplished something!  We are allowed to be proud of ourselves and receive support and kudos from others.  Personally, I love sharing in your successes and cheering you on!

 

Share a personal success one person today.  I dare you.

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Today I am proud of myself for 3 reasons:

  1. I got out of bed and ran twice as far as I promised myself I had to
  2. I remembered to take pics of everything I ate for WIAW!  (Yes, I take my pics on Tuesday… I’m told that’s ok. 🙂 )
  3. I made some serious deliciousness with the other half of my butternut squash

 

Here’s the story of my 3 prideful moments on what I’m now creatively dubbing Terrific Tuesday:


1. Run

Promising low mileage is one way I coax myself out of bed for morning runs.  I don’t really enjoy going right from the bed to the street (that’s what she said), but on work days I don’t have time to chill first.  So I make myself promises:

“If you get up, you only have to run a 5K. It will be easy.  Get up!”

 

I had some verrry filling Mexican last night, so I didn’t need a snack other than to take my B-12 (awesome AM energy booster) before taking off.  Apparently this was just what the Dr. ordered for me today.

 

Stats:

  • Distance – 6 miles
  • Time – 49:22
  • Pace – 8:20

 

I think that’s my fastest time yet at this distance!  Admittedly my leg was shaking on the brake pedal while driving to work, but in a good “I pushed myself” way.

 

2. WIAW

 

Typically I realize half way through my food-eating for the day that I’ve forgotten to take pics of everything I ate.  Not the case today!

 

Breakfast:

My name is Laura and I am chia pudding-obsessed.

Blackberry Almond Chia Pudding

A few days ago I made Peach Cobbler Chia Pudding.  I’ve also done Banana Cashew Chia Pudding.  Today was Blackberry Almond Chia Pudding.

My favorite so far is still the Peach, but this was not bad.  I added a bit of butter extract which make it more pie-like.  Not bad at all, my friends.

Because everything tastes better in a martini glass

 

Blackberry Almond Chia Pudding

  • 1/2 C blackberries, cut in half
  • 1/4 C unsweetened vanilla almond milk
  • 1 T almond butter
  • 1 T chia seeds
  • 1/4 tsp butter extract
  • 1/2 tsp cinnamon

Place all ingredients in a bowl and mix well, mushing blackberries slightly in the process.  Store in refrigerator overnight.  In the morning, stir and enjoy!

 

Lunch:

Eaten at my desk, but it was so good I didn’t care.

Roasted Butternut Red Pepper Lentils

Leftover Roasted Butternut Red Pepper Lentils… which may have been even better than they were on day one.  The flavors had a chance to meld, I topped it with the last bits of fresh mozzarella… and I was one happy camper luncher.

Snack #1:

Celery and a freebie PB packet

 

Snack #2:

Peanut Butter Creme-filled Chocolate Newman-O's

Yesterday I got these in the mail from Mary @ Bites and Bliss.  I won a recent giveaway she hosted… talk about bites OF bliss.  What could be better than FREE Chocolate + PB cookies!?

Dinner:

Easy salad with a couple more of my little kid hidden veggie Chicken Bites.

Simple Salad with Chicken Bites

Snack #3:

Chocolate-Banana Green Creatine Protein Shake w/ Fiber

AND…

3. Serious Deliciousness

Newman's Own Spelt Pretzels and...

 

What exactly is that yellow-orange glob of tasty with my spelt pretzels?  Check back tomorrow… *insert evil laugh here*

***

Happy WIAW/Hump Day!

Share your win with me!  What have you done lately to make yourself proud?


Peach Cobbler Chia Pudding

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Thursday has arrived!  That means it’s almost FRIDAY!!!  The short weeks always seem to be the longest.  Long weekend withdrawal.

Yesterday was a particularly random/funny “Top Searches” day for Sprint 2 the Table; therefore, I’m calling today…

Top Search Thursday!

  • Mexican baby shower games (Mexican-themed food.  Universal games.)
  • Chocolate pudding with beans and avocado (Beans?!  Ok, ok… I’d probably try it.  These bean brownies are my fav.)
  • How to make me mmm mmm mmm (Uhhhh… should I be concerned?)
  • Why does my smoothy separate? (Smoothie.  Try adding a sprinkle of guar gum.)
  • Wines of Lebanon (Thank you, F+W Festival!)
  • Remove bitter taste from tempeh (Boil it!)
  • Apple pie oatmeal creation (That was pretty tasty.)
  • Chipotle state location georgia (That is more Stacy‘s area of expertise.)
  • Sweet on you dark chocolate sea salt cookies (If someone made me these cookies, I’d certainly be sweet on them!)
  • Good morning peaches (Good Morning! Thanks for the lead-in to today’s post!)

 

Funny searches, good lead-ins for a dessert-like breakfast… it’s a good day!

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A few months ago I made a Banana Cashew Chia Pudding (adapted from Leanne @ Healthful Pursuit) that was seriously reminiscent of actual banana pudding.

Since peaches are the theme lately, I decided to try out a Peach Chia Pudding.  I don’t even have the words to describe to you how delicious it was.  Tip: martini glasses amplify deliciousness.


First I tried it cold.  It was quite tasty.  Then I remembered Leanne’s suggestion to heat the banana version.  25 microwave seconds later I thought I was eating peach cobbler.

Chia seeds form a gel-like substance when soaked in liquid (hence the pudding), which is why this is such a great overnight breakfast.  In addition to making a fantastic pudding, they are a super food.

A few reasons Chi-chi-chi–chias rock:

  • Highest natural source Omega-3 available
  • Tons of fiber (7g per 2T)
  • Loaded with antooxidents, vitamins, and minerals
  • Provide lasting fullness/energy thanks to being slow-digesting
  • Hydrating – they can absorb 12x their weight in water!
  • May aid in muscle/tissue recovery

This pudding held me over until lunch (not an easy feat). I may eat this every day during peach season.

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Peach Cobbler Chia Pudding

  • 1 medium peach, sliced
  • 1 T chia seeds
  • 1 T cashew butter
  • 1/4 C unsweetened vanilla coconut milk (I used So Delicious)
  • 1/2 tsp cinnamon

In a small bowl, mash up peach slices until they are a chunky puree.  Stir in remaining ingredients.  Cover and refrigerate over night (or at least 2-3 hours).

In the morning, uncover and stir.  Optional: microwave ~25 secs (I strongly recommend trying it hot!).

Note: If you aren’t using a vanilla-flavored milk, you may want to add vanilla extract.

***

I wonder if people think search terms I use are funny?

What are some of the funniest terms you’ve used/seen?

Do you like chia seeds?  How do you eat yours?

 

Blueberry-Pear Overnight Pudding

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It is safe to say that warmer weather is here!  *knock on wood*


This means (but is not limited to meaning):

  • Living in the park (even the homeless dudes think I reside there)
  • Braves games
  • Sun burns tans
  • Softball season
  • LOTS of patios

 

Softball season kicked off Sunday morning.  I got 2 doubles, 2 singles, a walk, and a RBI.  I’ll take it!

Unfortunately, the Braves didn’t experience the same success… we lost to the Phillies (yo).  Not that this stopped us from smiling while earning the first sunburn of the season.  Despite several coats of SPF50.

The post-game Avett Brothers concert did me in – my shoulders are pink red.

If you haven’t heard of them before and you like good, well-written music, I strongly suggest checking them out.  Here, let me help ya…

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Warm also means the return of cold breakfasts.

I have made banana-chia pudding.  I have made overnight oats.  Both are fantastic warm-weather breakfasts.  Naturally, I don’t want to wait to eat either one… so last night I thought to myself: “Self, why not have your cake and eat it too?  Just combine them.”


Then I thought: “Duh.  Sometimes you can be pretty slooooow.”

Then myself rolled my eyes at me and went to the kitchen.

 _______________________________________________________________________________________

 

Blueberry-Pear Overnight Pudding

  • 1/2 medium pear
  • 1/2 C blueberries
  • Juice of 1 lemon slice
  • 3/4 C unsweetened almond milk
  • 1/4 C oats
  • 1 T chia seeds
  • 1 tsp cinnamon
  • 1/2 tsp vanilla
  • Stevia, to taste (I used 1/4 packet)

 

Mix everything together, mushing the pear and blueberries a bit.  Cover and refrigerate overnight.

Remove from fridge in the morning, stir, and enjoy!

***

What are you looking forward to now that warm weather is coming/here?

Do you like being out in the elements when it’s hot? I’d much rather be sweating than shivering!

 

Garam Masala Daal + Banana Cashew Chia Pudding

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Today marks the THIRD day in a row I’ve woken up early and worked out.  

This is nothing short of a miracle.

This morning I did my favorite bike-elliptical-treadmill intervals while watching GMA recap Charlie Sheen’s craziness.

Yes, I do have the app to help wake me in the right sleep cycle… this morning I also had a little added motivation.

Breakfast.

I made an overnight cashew-vanilla banana pudding.  I swear to you, it tastes like banana pudding.

Overnight Banana Cashew Pudding

  • 1 banana, mashed
  • 1 T cashew butter
  • 1/4 C coconut milk (So Delicious unsweetened)
  • 1 T chia seeds
  • 1/2 tsp vanilla extract

Mash and mix together and refrigerate overnight. Remove from the fridge in the morning and enter breakfast heaven.

Last night I scored a huge win in the kitchen.  With lentils, no less.  After the cleanse, I swore them off.  These are an exception – I’d eat this every day. Black Beluga Lentils.  Yep – like the caviar.  While they do resemble beluga caviar, but don’t be scared.  Their flavor is more bean-nutty than fish-salty.

Unlike “regular” lentils, Black Belugas hold their shape and a bit more structure when cooked.  They’re smaller, and therefore cook more quickly.  Watch out – easy to over-cook/dry out!

I wasn’t kidding about this being Indian Week.

I haven’t found a good explanation of what exactly allows one to call Indian-spiced lentils “Daal.”  So I’m taking liberties with it.  Bwhahaha! Pictures, notsogood.  Daal, incredible.

If I were you, I would make this. TONIGHT. Full of flavor, fun to experiment with, and plenty filling. Due to my love of spice, I added red pepper flakes.  It really wasn’t too spicy, but you always leave it out.  Definitely don’t leave out the bay leaf.  It adds a great depth of flavor.

Garam Masala Daal

(Inspired by this from Angela @ Oh She Glows)

  • 1 cup uncooked black beluga lentils
  • 2-3 cups water
  • 2 T extra virgin olive oil
  • 1/2 chopped medium red onion (~3/4 C)
  • 1/2 garam masala
  • 1/4 tsp turmeric
  • 1/4 tsp ground cinnamon
  • 1/4 tsp red pepper flakes
  • 1 bay leaf
  • 1 1/4 tsp fresh ginger, minced
  • 2 garlic cloves, minced
  • 1 T fresh lemon juice
  • 1 cup tomatoes, diced
  • S + P, to taste
  • 2 T fresh parsley, chopped

Rinse the lentils and place them in a medium pot with 2 cups of water.  Bring them to a boil, add a few pinches of salt, and reduce to a simmer.  Cook until tender, about 30 minutes.  Add more water as need to avoid burning – I added 1/2 C with ~10 mins to go.

Meanwhile, heat the oil in a large skillet.  Add the onion and saute until just translucent, ~5 mins.  Now add in the spices (garam masala, turmeric, cinnamon, red pepper flakes, and bay leaf), stirring and cooking ~2-3 mins to combine flavors.

Add in the minced ginger, garlic, and lemon juice and stir.  Cook over low heat for another 2-3 mins.  Add in the tomatoes, salt, and pepper.  Stir and cook until slightly reduced, 8-10 mins. Stir in the cooked lentils.  Allow to cook for another min or two.

Place in bowls, drizzling with a squeeze of lemon juice, olive oil and flaky salt (I use basil-infused olive oil and lemon salt – v. good).

***

Did you watch Charlie Sheen’s interview last night?  What was your favorite Charlie quote?

In case you need help understanding Sheen, check out the Charlie Sheen Dictionary.

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