Sprint 2 the Table

Appetites and Adventures

A Taste of Atlanta

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Bloggers make the best house guests.

 

This weekend my girl Allie @ Forgotten Beast came to Atlanta for a visit and to train with my trainer, Steve, at House of Payne.  Allie is also training for a figure competition.  She definitely lives up to her blog name – girl is a BEAST!

Steve made us strike a pose for a post-training mug shot:

 

We trained, we had posing practice… and then we ate our way through Atlanta. 

Allie eats a plant-based diet, so I knew I had to take her to one of my favorite vegan places in town, Dough Bakery. We split the “egg and bacon” biscuit above along with some vegan soft-serve before walking around one of Atlanta’s funkier neighborhoods (Little 5 Points).

For dinner we hit up Cakes & Ale where we split basically half of the menu and took pictures of it.  All tasty, but our favorite was the brie, and marinated greens with walnut croutons.  Our second favorite was the absolutely fabulous staff (Hi William!).  We rounded out the night with a craft beer from Brick Store Pub.  Allie is a fan of the craft, and this place has a beer menu that reads like fine dining restaurant’s wine list.

 

 

We stayed up too late chatting and eating the remainder of my S’more Bars.  It was awesome.  And I begged her to move to ATL.

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The next day we continued to eat our way through Atlanta.  It was the day of my cooking demo at Taste of Atlanta!

 

 

I was terrified, but SO glad to have Allie there for moral support.  My friend Kathleen also came; it means so much to have friends there when you jump so far outside your comfort zone.  You guys were also so great with the encouraging comments and tweets this weekend!

There wasn’t a huge crowd, but there were spectators that weren’t my friends.  I thought when they said they’d provide 2 burners that it would be little  stop top… notssomuch.  It was a Bunsen burner.  Between that and the wind, the Butternut Squash-Apple Soup took what felt like forever to make.  Just browning the garlic took 10 mins.

 

The view from the stage during set up

 

Overall, it did go well.  The burner eventually warmed up (thank you to the amazing volunteers who helped get it going), and I was able to prove that this is a soup you could make on a campsite.  🙂

I did have an amateur fail: I was so flustered by the end that I forgot to add the turmeric.  Thank god Sweetwater Growers’ infused olive oil and fresh herbs were so flavorful the soup still tasted good.

 

 

Thank you to Scott and Sweetwater Growers for asking me to demo my recipe using their Red Pepper-infused olive oil.

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Workout Recap

Last week I mentioned we added 100 pull ups (assisted ) to my daily routine.  I did them most days… travel and long workouts threw me off a little.  My goal this week is to buy a pull up bar so it’s easier for me to get them done each and every day.

But that’s not as exciting as posing pics, right?  Yes, I asked permission before plastering Allie’s ass on the internet.

 

Workout Recap (10/1 – 10/7):

  • Monday – Shoulders/Glutes, Calf raises, 100 pull-ups, 1 mile walk
  • Tuesday – Chest/Bis, 100 pull ups, 2 mile walk
  • Wednesday – Legs (w/ trainer), 2 mile walk
  • Thursday – Back/Tris, 100 pull-ups
  • Friday – Rest, 100 PUs, 1.5 mile walk
  • Saturday – Legs (with Trainer), 2 mile walk
  • Sunday – Rest, 2 mile walk

***

I’m 4 weeks out from my competition… the diet is getting crazier.  More on that and a new fitness feature tomorrow! 

When was the last time you had to go outside your comfort zone?

Have you ever met your “online” friends in real life?

 

Zucchini Whey Muffins + a Demo

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Call me Little Miss Muffet…

 

 

… though I do NOT like to sit on my tuffet.

I do really dig my curds and whey.  Like these curds:

 

 

Bloggers everywhere get excited when they have an empty peanut butter jar.  Overnight oats are tasty and exciting – I won’t argue that!  I will argue that cottage cheese in an almost empty container is equally good.  The name is more cumbersome…

When I have an almost-empty jar, I swirl up my cottage cheese with mix-ins and take it to go.  Easy mid-morning snack at work!  This container included Sunbutter, cinnamon, a little stevia, nutmeg, and a plum.

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Before I get to the whey, I want to share a little happy-excited-nervous news with you guys… I am doing another cooking demo!

This one is at Taste of Atlanta.  Slightly bigger than my gym…

 

 

I’ll be in the “Family Food Zone” tent with Sweetwater Growers (not to be confused with the brewery).  Sweetwater makes amazing infused olive oils and hydroponic basil.

Apparently it’s official because I’m on the website:

 

The recipe I’ll be sharing is for my (vegan) Butternut Squash-Apple Soup that uses Sweetwater’s red pepper-infused oil.  I started making it nearly 2 years ago (around the time of my blog’s birth!) and it remains my favorite fall soup to this day.

There is a rich sweetness from the butternut squash and the apple but it’s balances out with the rosemary and the bit of heat on the end from the red pepper-infused oil.

 

No Vitamix will be used, but I do get to play with my immersion blender.  And my nerves.  Did I mention I’m nervous?  What if no one comes?  what if lots of people come?  What if there is awkward silence?  AHHHHHH!

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Baking.  Baking calms my nerves. Baking with protein powder calms my nerves AND gives me awesome post-workout treats.

 

 

Baking with zucchini also makes me happy… as evidenced by the fact that this is now my third zucchini muffin recipe.  The previous 5 (all low-cal and free of added sugars):

  1. Banana -Maple Zucchini Muffins
  2. Chocolate Zucchini Muffins
  3. Pumpkin Zucchini Muffins
  4. Zucchini Banana Muffins (98 cals)
  5. Zucchini Banana Protein Muffins (92 cals)

 

 

This one is different, I swear!  This recipe is the first one with whey protein, and it is a bit more savory.  More reminiscent of the traditional bread.  I especially love the hint of coconut with a little warm spice from the cinnamon and cardamom.

These muffins are also flourless.  Almond and coconut flours replace “regular” flour here to lend a nutty richness to this muffin.

 

Super-moist.  Low-carb, high protein.  These are a great pre-workout snack, or a perfect clean addition to your recovery meal.

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Zucchini Whey Muffins

  • 1 medium zucchini grated finely and moisture squeezed out (~1 C, post squeeze)
  • 1 tsp baking powder
  • 1/2 C almond flour/meal
  • 2 T coconut flour
  • 1/4 C vanilla whey protein (I used GNC)
  • 2 T Xylitol
  • 1 T NuNaturals Fiber Baking Blend
  • 1 tsp cinnamon
  • 1/4 tsp cardamom
  • 1/3 C egg whites
  • 1/2 C unsweetened coconut milk (I used So Delicious)
  • 1/2 tsp coconut extract

 

Preheat oven to 350 degrees.

Grated my zucchini into a bowl and squeezed out the excess moisture. Set aside.

In a medium bowl combine dry ingredients.  Stir to combine.

Add in liquids, and mix until just combined.  Fold in grated zucchini.

Grease a muffin tine with non-stick cooking spray.  Pour the batter into tins. Baked for 15-20 mins.

Makes 9 muffins.

Approximate nutritionals: 95 calories, 4.2g fat, 45.3mg sodium, 9.2g carbs, 2.1g fiber, 1.4g sugar, 7.5g protein

***

The good news is that I’ve been so stressed at work that I haven’t fully felt the nerves of the demo until now. 😉

How do you calm your nerves and/or relax?

What is your favorite fall soup?

 

Smoothie Demo + Cherry-Ginger Smoothie

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

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

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

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

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

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

Carrot Cake Batter Shake (click for recipe)

Oatmeal Cookie Dough Shake (click for recipe)

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

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

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

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

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

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

Recipe at bottom.

Workout Recap

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

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

Workout Recap (9/17 – 9/23):

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

Cherry Ginger Protein Smoothie

Cherry-Ginger Smoothie

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

Place everything in a blender and blend until smooth.

Serves 1.

Notes:

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

***

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

How do you recover after an especially hard workout?

Do you like public speaking?

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