Sprint 2 the Table

Appetites and Adventures

Taming a Sweet Tooth + WIAW

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Cooler weather is a trigger.

For my sweet tooth.  Sure, it exists year-round, but something about the fall and winter seasons makes me yearn for decadent baked goods.

Is it just that sweets are more prevalent?  Spring and summer offer delicious naturally sweet fruits, maybe it ‘s the pies and candies that come with certain winter holidays that are to blame.  We can always blame advertisers:

Some of you may have seem my tweet about Candy Corn Oreos last week.  Is this really necessary?  *I must admit I’m biased, as I don’t even like candy corn.

Whatever the case may be, I have found a few ways to keep my sweet tooth at bay.  Even when I have a kitchen full of Maple-Bacon Pancake Cookies. 

5 Tips to Tame a Sweet Tooth

  • Walk it out.  When I was baking all those treats I found myself unable to stop “taste testing,” so I took a 10 min walk.  Unbelievably, it worked!
  • Freshen your breath.  Get the taste out of your mouth – have a mint, gum, or just go brush your teeth.  You won’t want to mar the minty freshness with more food.
  • Drink water.  Are you really hungry, or just have the munchies?  Chug a glass of water and see!  The body can’t distinguish between thirst and hunger, and ad after a 16 oz glass of water, you’ll probably feel too full to eat that break room cookie.
  • Try an alternative.  If you really are hungry and your body wants something sweet, try a piece of fruit or a “treat” sweetened with a natural sugar-alternative like Stevia or Xylitol.  I like to keep my Granola Cookies (ahem… only 74 cals and 3g sugar) or Chocolate Zucchini Muffins (100 cals and 2g sugar) on hand in the freezer for a dessert-emergency.
  • Stop and think.  The first bite of that treat is going to taste the exact same as the last bite.  So… do you really need more than one bite?

Another way to keep the fall dessert binges away is to checkout the collections of posts for this fall’s  What I Ate Wednesday theme: “Fall Into Good Habits.”

Check out may healthy fall eats below, and then click here to head over to Jenn @ Peas and Crayons to get ideas from others’ healthy fall choices!

Meal 1:

My usual, morning Apple Cider Vinegar, Glutamine and BCAA cocktail was a little different this morning.  At Jenn’s urging, I tried it mixed with kombucha in place of some of the water.  I used my ginger-cinnamon homebrew and it was fantastic!  Jenn also just posted a great testimonial about how great this is for your skin.  It is a great energy boost too – it’s replaced coffee in my life. 

In keeping with the fall theme, I went pumpkin for breakfast.  Meg made a fabulous pumpkin Fall Scramble inspired by my PB & Jeggs.  I’ve had it pinned to try for weeks and today it finally happened.  Why did I wait so long?! 

I reduced the amount of pumpkin to 1/4 C (personal preference), and added a few extra spices because I just can’t help myself.  In addition to cinnamon, I added pinches of fresh nutmeg and allspice, plus a little vanilla extract.

It was like eating pie for breakfast.  I kid you not.

Meal 2:

Plums have never been my favorite fruit.  I like them, but they weren’t a craving.  Lately I can’t get enough!  Today’s Mid-morning snack was cottage cheese mixed directly in the almost-empty container with a little protein powder, cinnamon, fresh plum, and a scoop of Sunbutter.

Meal 3:

Scallops are a great seafood protein source, but I’d never attempted to make my own.  Inspired by Heather, I finally took the plunge.  My first batch was a little overcooked.  This second try was MUCH better.  I used this recipe from Rufus for Orange-Lime Scallops (sans sauce), and added some cilantro, shallot, and jalapeno to the marinade. 

Served a top a tortilla with arugula, nutritional yeast sauce (nooch + water + cayenne + cumin), and cauliflower.  And 1/3 piece of left over bacon.

The plate? It was a koala. These plates = greatest breakroom find ever. 

Meal 4:

Yes, I’m in a grilled tilapia rut.  However, I did change-up the marinade a little.  This one is basil, peach schnapps, jalapeno, and cardamom.  It was delish with a side of carrot sticks as my mid-afternoon snack.

Meal 5:

Did you guys check out Instagram last night?  The cauliflower crust pizza made another appearance.  Topped with Uncle Dude’s Ridiculous Marinara, tempeh, arugula, asparagus, red pepper, shallot, a teensy bit of avocado, nutritional yeast, and a drizzle of balsamic.

This beast was ~350 calories and packed 25 of protein! 

Meal 6:

I was feeling something custard-like for Meal 6.  Since this meal is a veggie and a protein, my ice cream had to be creative!  Pink is creative, no?

Beet Frozen Custard.  Sounds weird… tastes good.  This is a theme in my life.

I added 1/2 a scoop of casein for the protein (and the recovery – my poor legs are SORE), and amped up the flavor with my favorite spices: fresh ginger and cinnamon.  A little Stevia and I had a delicious pink bowl of creamy frozen “custard.”

Recipe at bottom.

Meal 7:

Bringing back an old favorite with a new twist.  I tool my Banana Creme Brownie Parfait, but made it a cherry-flavored treat.  Cherries are supposed to help with soreness and recovery (reducing inflammation and oxidative stress), which I am in desperate need of after Monday’s leg day.  They also are high in melatonin, a hormone that regulates the body’s sleep cycles.

I replaced the banana flavored yogurt cream with cinnamon (also good for pain-relief), and topped it with melted cherries (frozen black cherries microwaved until juicy and tender).  The perfect end to a looooong day.

Beet Protein Frozen Custard

  • 1/3 C beet, roasted
  • 1/2 scoop vanilla casein (or other protein powder)
  • 3 oz tofu
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/2 inch piece fresh ginger
  • 7-8 drops liquid stevia (adjust to desired sweetness)
  • 1/4 unsweetened almond milk (or liquid of choice)
  • Ice, to taste 

Place all ingredients in Vitamix or high-powdered blender and blend until smooth.

Serve immediately, or store in freezer until snack time.

Serves 1.

***

Protein count for the day: 186.2g from fall clean eats!

How do you break an unclean-eating bender?

Candy corn – love it or hate it?

Herbed Eggplant and Tempeh Marinara Bake

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It’s a seasonal landmark.

 

I had to bust out the socks.  I woke up and it was only 60 degrees.  This may sound perfect to many of you, but I love the summer.  I’ll miss you, ballet flats.

 

 

Don’t get me wrong.  There are many thing about fall that I do love: football, boots with the fur, apples… and tomato sauce.

You can tell what season it is by looking at how I’m eating tomatoes.  In the spring, I’m eating salsa like a deranged Mexican.  In the summer I load up on Heirlooms – no recipe needed, just slice ’em fresh.  When cooler weather strikes, I want marinara sauce and red wine.

 

 

When Uncle Dude’s posted to twitter asking for people to try out their sauce, I jumped at the opportunity.  I am guilty of being a lazy sauce-maker.  It’s not hard to make from scratch, but more often than not I use something from a jar and add my own twist to it.

This particular sauce is called “Uncle Dude’s Ridiculous Marinara.”  With a name like that I had to try it!

 

 

Dude’s sauce is indeed good.  I especially love that they left nice chunks of tomato and onion in it.  It gave it a feeling of being homemade.  My only complaint is that it was a bit salty.  If you don’t have a low-sodium diet, you probably won’t notice.

Being homemade with fresh veggie pieces didn’t save it from my modifications.  This bake received as herbed twist with fresh rosemary , basil, and thyme.  I also topped it with a little nutritional yeast (it would also be good with freshly grated parmesean).  Finished with a thick, velvet-y aged balsamic that I scored on my trip to Italy last October.

 

 

This rich, herb-laced bake was served with a glass of my current favorite el cheapo wine: Apothic Red.  This wine runs about $10 a bottle and has a deep cherry flavor with hints of mocha on the nose.  It has a smooth finish with just a hint of spice.

 

 

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Herbed Eggplant and Tempeh Marinara Bake

  • 1 C marinara sauce
  • 1 small eggplant, cut into 1/2 in rounds
  • 2 portobello mushrooms, sliced
  • 1 zucchini, sliced
  • 1/2 small red pepper, diced
  • 2 servings (~150g) tempeh, crumbled
  • 2 T fresh rosemary, chopped
  • 1 T fresh thyme
  • 2 T nutritional yeast
  • Red pepper flakes, to taste

Pre-heat oven to 400 degrees.

Spread 1/4 C of the marinara sauce along the bottom of a 9×9 baking dish.

Arrange the veggies, tempeh, and herbs in layers in the dish.  Top with remaining sauce, red pepper flakes, and nutritional yeast.

Cover with foil and bake for 30 mins.  Remove foil and bake 15 mins more, or until veggies are tender and sauce is bubbling.

Make 2 large or 4 side portions.

***

Today I need full-body support socks.  Leg day with my evil trainer nearly killed me last night.  450 lb leg press?!  Really?!

What is your favorite fall meal?

Have you had to bust out the socks yet?

Chinese Pepper Tofu + Faux Fried Rice

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Dry is the new fry.

 

I had never even HEARD of such a thing until a recent dinner out at The Lawrence.  One bite of their Salt & Pepper Tofu and I knew it must be mine.

 

 

Dry fried tofu is an interesting dish.  You pan fry pressed tofu without any oil, leaving it more dense and pleasantly crisp.  It’s almost creates a tofu version of  fried chicken – though much less greasy.  The trick is to cook it slowly to remove the water from the tofu without burning it.  The dried tofu soaks up marinades more effectively, making it incredibly flavorful.

 

 

Faux fried rice was almost an after thought to this one.  I was concocting my tofu recipe and eyed a box of Kamut® Khorasan Wheat I received to sample.

Asian dishes need fried rice… this isn’t exactly rice, but it worked.  I think it is better because I do not like especially like rice, and thanks to this box I discovered that I DO like Kamut.

 

 

Kamut has crazy-high amount of nutrients vs. other wheats, and has selenium, fiber, and… drumroll please… a good amount of protein (7g per serving)!  Kamut sent me flour, pasta, and berries.  The Kamut Berries* (sold under the Bob’s Mill Label) are what I used here.  It was my first time cooking them myself and I was quite pleased.  The package suggests soaking them over night, but I ignored that little detail and they turned out just fine.  Wheat berries have long been my favorite carb on the hot bar at Whole Paycheck Foods, and these Kamut berries are very similar.  They are fairly large in size (think large pearl couscous), chewy, nutty, and a little on the sweet side.

*Yes, I received this for free.  No, it didn’t affect my opinion… I had a hard time keeping my mouth shut if I don’t like something. 😉

 

 

After it as all dried and fried, I marinated my tofu in rice vinegar before coating it in a mixture of rice flour, pepper, and Chinese 5-Spice.  5-Spice is an awesome blend of  fennel, cloves, Szechuan peppercorn, star anise, and cinnamon – encompassing the five primary flavors of Chinese cuisine (sweet, sour, pungent, bitter, and salty).

That peppery goodness with the ginger and sweet red pepper-laced “fried rice” was so good made me wonder how I ever ate Chinese take-out.

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Chinese Pepper Tofu + Faux Fried Rice

For the Tofu:

  • 5 oz tofu, pressed and patted dry
  • Rice vinegar
  • 2 T brown rice flour
  • 1 tsp corn starch
  • 1/2 tsp black pepper
  • 1/4 tsp Chinese 5-spice
  • Oil

 

Cut pressed tofu into cubes or triangles, about 1 inch thick.  Place tofu in a non-stick pan over low-medium heat (my electric stove top was on 4), leaving room between pieces.  Slow cooking important so that tofu doesn’t stick or burn before the water has time to evaporate out.  Do NOT use oil – you are trying to leech all of the moisture.

As the tofu cooks, use a spatula to frequently press down on each piece.  Once the bottom sides are firm and golden in color, flip the tofu pieces and fry the other side, again pressing each piece.  They are done when they are golden and firm on both sides.

Place tofu in just enough rice wine vinegar to submerge and stir.  Marinate 10-15 mins.

Meanwhile, mix together remaining ingredients in a small bowl.

Lightly coat tofu in the flour mix.  Lightly spray pieces with oil (I have a can of EVOO from Trader Joe’s) and place in pan over medium heat.  Cook until outside are once again golden, turning once.  Note: If you don’t have spray oil, just place a small amount of oil in the bottom of your pan.

 

 

For the Faux Fried Rice:

  • 1serving (~1/2 C) Kamut (or other grain), pre-cooked
  • Olive oil
  • 1 clove garlic, minced
  • 1-in piece fresh ginger, minced
  • Red pepper
  • Green onion
  • Shiitake mushroom
  • Spinach
  • Egg whites (leave out to make vegan)
  • 1/8 tsp turmeric
  • Lime wedge

 

Heat a small amount of olive oil In a wok or skillet, and sauté garlic and ginger.

Add the other veggies (except spinach) and sauté until just softening.  

Add your grain and spinach, stirring to mix it with the other veggies.  When spinach is slightly wilted, add the egg (if using) and turmeric.  Cook until egg is done, ~5 mins.

Plate with your tofu and a twist of lime.

Enjoy!

***

This is a little more time-consuming than my bakedChili Nutty Tofu, but totally worth it!

Have you ever dry fried tofu?

What is your favorite dish at Asian restaurants?

 

Bacon, Bloody Marys and Pumpkin Parfaits + WIAW

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How much bacon is too much?

Bacon coffee?  Add some protein powder and you could drink your hot breakfast!  Of course, then you would need to brush your teeth again.

Seattle’s Best Coffee hosted its Red Cup Showdown for the best coffee creations.  The winner created a  “How to Win a Guy with One Sip” drink that combined coffee with “caramelized bacon and subtle hints of pumpkin pie spice.”  Click here for the full story.

Not filling enough?  Have a Bloody Mary.

[Photo: Midlex / Reddit – click for link]

More than a Bloody, its hangover heaven.  This beast is adorned with pepperoncinis, jalapenos, tater tots, steak, a slice of toast, and a hard-boiled egg. you get all of that for $16… including a 6oz of pepper vodka and a Beef Strawto drink from.

This monstrosity can be found right around the corner from my building at The Nook.  No, I have not ever tried it.

Jenn is saving us from bacon mania with another heath-conscious  What I Ate Wednesday theme: “Fall Into Good Habits.”

I really love this idea because this time of year I have a tendency to slack a little.  The weather is cooler, the beer football is aplenty, and those first-of-the-year resolutions seem far away.

Fall doesn’t have to be like that!  This year I’m going to be inspired by Jenn to make fall a time for refocusing on my goals so that I don’t feel the need to desperately make resolutions for 2013.  My plan is for 2013 to be a continuation of good habits and a time for reaping the benefits of hard work.

Speaking of good habits, this WIAW was a successful day of protein-filled clean-eating in preparation for figure competition.  Check it out and then click here to visit Jenn @ Peas and Crayons to see how everyone else is making their fall about good habits!

 

Meal 1:

As usual, I enjoyed my morning cocktail with the added 1 tsp of glutamine.

Fall  was in the air this morning – it was gray and rainy.  I actually got chill bumps when I stepped out on the deck!

Obviously, this means it’s time for pumpkin!  I took  my Tiramisu parfait idea, but created a special pumpkin cream filling to make a Pumpkin Tiramisu Parfait.

I added a few extra spices to make it more pie-like.  The creaminess of the pumpkin and yogurt mixture was like a legit pie filling.  Paired with layers of mocha-flavored oats… I actually prefer this to pie crust.  I can’t decide which version I like better, but you should be your own judge ASAP.

Recipe at bottom. 

Meal 2:

No, this isn’t yogurt.  This is the container left from my breakfast.  I was making my mid-morning snack while eat breakfast, so I just recycled the container.

What was in the container was no salt added cottage cheese, cinnamon, allspice, nutmeg, stevia, Sun Butter, and chopped up apple.  Cottage Cheese Apple Pie.  *swoon*

Meal 3:

I had good intentions of branching out more, but last week’s tequila-lime marinated tilapia was too good not to do again.

Eaten out of tupperware conference room-style with a side of Chipotle BBQ Beanitos (thank you Blend Retreat for introducing me to these) and raw zucchini sticks.

Meal 4:

Tuna salad is a great way to pack in protein without adding carbs or fat.  This isn’t your mom’s tuna – I mixed mine with Greek yogurt to add moisture (ewwww… moist) and even more protein.

Then I went crazy with my spice cabinet.  Paprika, tarragon, garlic, turmeric, and fresh lemon juice all went into the mix, along with fresh red pepper, broccoli, cucumber, and a little bit of pickle.  Adding all the veggies makes this tune truly a salad.

Meal 5:

On my Instagram last night I promised to post the toppings for this grab-everything-in-the-veggie-drawer Mexican Tilapia Pizza.  I had something completely different planned, but when I got back from the gym all I wanted was more of that Tequila-Lime Tilapia… this time with a tortilla.

I crisped a low carb tortilla in a pan and topped it with a mash of black beans and chipotle sauce, spinach, parsnip rice, sautéed portobellos and red pepper, heirloom cherry tomatoes, cilantro, and goat cheese.

Yep – cheese.  That was forbidden but because I need to gain more weight, I get an extra “cheat each day.  You better believe I’m using it well!

Meal 6:

I couldn’t go all day without the incredible, edible egg!  You guys know how I love my Carrot Cake Batter … and my PB & Jeggs creations are a favorite addiction.  Last night I decided to try for a marriage of the two: PB & Caggs.

This was made just like the Jeggs, but with grated carrot.  In my peanut sauce I used a full teaspoon of cinnamon, some fresh nutmeg, vanilla stevia, and a bit of brown sugar extract (ordered online).

I’ve done this in a spicy-savory way before too… it’s hard to say which is better.  I guess it depends on your mood!

Meal 7:

The blog world is abuzz with the onset of Starbucks’ seasonal pumpkin beverages, but I’m hosting my own pumpkin fest over here.  Thank you, Vitamix, for completing my life.

Pumpkin Pie Casein Protein Ice Cream

  • 1 scoop GNC vanilla casein protein powder
  • 1/4 C pumpkin puree
  • Handful spinach (optional)
  • 1/3 C vanilla unsweetened almond milk
  • 1/2 in piece fresh ginger
  • 1 tsp cinnamon
  • 1/2 tsp almond extract
  • 1/8 tsp freshly grated nutmeg
  • 1/8 tsp allspice
  • 1/8 tsp guar gum
  • Ice, to taste
 Topped with Kashi Cinnamon cereal, cinnamon, and peanut flour fluff (peanut flour and almond milk).

Pumpkin Tiramisu Parfait

For the Oats:

  • 1/3 C rolled oats (use gluten-free to make GF)
  • 2 tsp cocoa powder
  • 1/2 tsp cinnamon
  • 1/2 C water
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1/4 cup strong brewed, cooled coffee
  • 8 drops liquid stevia (adjust to desired sweetness) 
For the Cream:
  • 1.5 oz plain Greek yogurt (use soy or almond yogurt to make dairy-free/vegan)
  • 1/4 C pumpkin puree
  • 1/2 scoop vanilla protein powder
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp ginger
  • 5-6 drops vanilla stevia 

For the Oats:

  • Combine the oats, cocoa powder, cinnamon, extracts, and water in a bowl and microwave for 2-3 minutes, or until the liquid is (mostly) absorbed.
  • Add coffee and stevia. Stir to combine.
  • Cover and place in the fridge overnight (or at least 2 hours). 
For the Cream:
  • In a small bowl, combine yogurt, pumpkin, stevia, protein powder, and spices.
  • Stir until well combined.
  • This can be done the night before, or at time of serving. 
To Assemble:
  • Place a spoonful of the oats in a cup, followed by a spoonful of the yogurt mixture.
  • Repeat until you’re out of each.
  • Optional: Top with fruit of your choosing. I chose melted blueberries (cherries microwaved with a few drops of lemon stevia for ~20 secs). 

***

Protein count for the day: 190.2g from good, clean eats!  That’s record!!!

Bacon.  Is it really the ultimate flavor? I know even my vegan friends dig tempeh bacon and bacon Torani syrup.

What good habits are you going to “fall” into?

Lemon-Thyme Zucchini Salmon Cakes

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Important tip: read labels.

 

I’m new to this seafood thing.  It still makes me a little squeamish to touch it.

When I finally located low-sodium canned salmon I was so excited that I neglected to check the label to ensure it was de-boned with the skin removed.  It most certainly was not.

 

 

WHY would anyone want canned salmon with the skin and bones?!  They DO NOT.  I’ll gladly pay an extra dollar or two for that task to be done.

Stubbornness trumped squeamishness, and I dug through the damn can of salmon removing all the icky bits.

 

 

It paid off.  These cakes were the best seafood creation I’ve made yet!

I first worried I was adding too much lemon, but discovered that it only makes salmon more delicious.  The fresh thyme goes well with lemon, and adds a light slightly sweet accent.

 

 

These cakes are kept moist by the grated zucchini.  I loved its creamy and faintly nutty flavor made the salmon that much richer.

A bit of coriander goes well here, as it also has a bit of a nutty, citrus-y flavor that is well-balanced with the lemon and thyme.

 

 

I paired my cakes with a simple salad of raw asparagus, roasted beets, and chopped broccoli.  A quick toss is rice vinegar and pepper kept it light and refreshing.  Asparagus is surprisingly high in protein; that and the fiber from the broccoli make this a pleasantly filling salad.

The earthy beets against the crunch of the sweet, raw greens is fantastic.  Not to mention the colors – I’ve said it before, but colorful food just tastes better.  I made it several times this past week!

Recipes at bottom of post.

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Workout Recap

Plantar fasciitis is a weird thing.  It hurt all week, and I decided to resume regular leg-day workouts as long as it didn’t make it worse.  Lo and behold, after 2 hard leg days it finally QUIT hurting.  Sunday was supposed to be a rest day, but I was so exited to be pain-free that I ran some sprints (my only trainer-approved cardio, as sprinting is good for the glutes).  “Sprint” is used loosely… I was so sore from leg day that they were more like sprints in slow motion. 🙂

I also found the secret to watching football without cable TV.  Rather than going to the bar like I would have in the past, I went to the gym and took a leisurely walk on the treadmill while I happily watched GA Tech play on ESPN… happily until the very end when we lost the game.  *sigh*

Even more exciting was a new bicep curl PR.  After a couple of years trying to get over the 15 lb hump, I was finally able to curl 20s!!!  I was grinning like the Cheshire Cat, looking around to see if anyone noticed how much of a beast I was.  LOL!  Of course, so one was tracking my curl weight, but whatever.  This is me trying to play it cool in the locker room:

 

Workout Recap (8/27 – 9/3):

  • Monday – Chest/Biceps, Calf raises, 2 mile walk
  • Tuesday – Legs (w/ trainer), 1 mile walk
  • Wednesday – Back/Triceps, Calf raises
  • Thursday – Shoulders/Butt, 2 mile walk
  • Friday – Chest/Bis, 2 mile walk, Calf raises
  • Saturday – Legs (w/ trainer)
  • Sunday – Rest, Sprints
  • Monday – Back/Bis, Calf raises, 5.5 mile football walk

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Beet, Asparagus, and Broccoli Salad

  • 1 small beet, roasted
  • 1/2 C asparagus, chopped
  • 1/2 C broccoli, chopped
  • 1 T red onion, diced
  • 1 T rice vinegar
  • Freshly ground pepper, to taste
Place all ingredients in a small bowl and toss to combine.
Serves 1 (easily doubled).

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Lemon-Thyme Zucchini Salmon Cakes

  • 1 7oz canned salmon (no salt added), deboned with skin removed
  • 1/2 C grated zucchini, pressed to remove water
  • 3 T egg whites
  • 2 T red onion, chopped
  • 2 T fresh thyme
  • 1 T fresh lemon juice
  • 1/4 tsp ground coriander
  • S&P, to taste

 

Preheat oven to 400 degrees and lightly grease muffin tin.

Place drained salmon in medium bowl and break into small piece with fork (or fingers).  Add remaining ingredients and stir to combine.

Spoon into muffin tin, lightly packing down to remove air spaces.  Bake for 20 – 25 mins, or until golden brown on top.  Remove from oven and let cool for a minute. Gently loosen with a knife and lift from the muffin tin.

Makes 4 cakes.

Approximate Nutritionals (per cake): 82 calories, 3.2g fat, 56mg sodium, 0.9g carbohydrates, 0.2g fiber, 0.6g sugar, 10.2g protein

***

These cakes are great to make ahead for an portable, protein-filled lunch!

How was your long weekend?  Any new dishes (or pumpkin beers) to report?

Does touching seafood/meat make you at all squeamish?

 

Friday Foodies

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If you are passionate about food, we might be BFFs.

 

 

Unless you take the last bite of dessert.

Why my  “in real life” friends (IRLFs) don’t want to talk about food 24×7 is beyond me!  One of the coolest things about blogging is discovering other people who are just as passionate about food and the creative process as I am.  I  think that’s why the IRLFs friends encouraged me to start a blog…

 

I get some of the best inspiration from bloggers.  For instance, yesterday morning I tried a new version of my Apple PB Socca Pie.  This idea was made even decadent when combined with the Pure 2 Raw twins’ Socca French Toast!

 

 

I followed my breakfast socca recipe, but dipped it in a version of their french toast coating.  My dip was simply 1/4 C egg whites, 1/2 tsp cinnamon, and a few drops of  liquid stevia.  Then I topped with a mix of sugar-free syrup and protein power and a fresh nectarine.  So. Good.

 

This Friday I want to talk about some of my best foodies.  These ladies took an idea I had and made it their own.  I can’t wait to try their interpretations!

 

Allie @ Forgotten Beast (who is also training for a figure competition!) took my Cauliflower Crust Pizza and turned it into a Cabbage Crust topped with tomato and a TVP “sausage.”

 

 

Sarah @ Chunky Tales doubled my recipe for Low-Fat Peanut Almond Butter and put it in a jar for safe keeping.  Why didn’t I think of jarring it?!

 

 

Ashley @ Freckles and Spice took my Oatmeal Cookie Dough Smoothie to a new level adding figs and maca.

 

 

Lauren @ Oatmeal After Spinning made my Chick-Less Nuggets and used them as a salad topper.  He meat-eating husband even proclaimed “it tastes like chicken!”

Note: Wednesday I posted about her Vegan Bread Pudding, which I turned high-protein with P28 Bread.  It’s a must try.

 

 

Last, but never least…. my “twin” Meg @ A Dash of Meg wrote the sweetest post yesterday where she mentioned trying my Carrot Cake Protein Batter, Cauliflower Pizza Crust, and PB & Jeggs.  In a genius move she ran with that last idea, turning it into a a fall dish by making a “Pumped Up Egg Scramble.”

Pumpkin and Eggs?!  I would have never thought of that one.  

 

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Speaking of foodie friends… it’s also time from another Foodie Penpal reveal!

 

This month my “pal” was Rachel @ The Health Revival.  Rachel put together the cutest package full of protein powder, almonds, and a few treats.

 

 

Unfortunately a lot of the proteins had too much sugar for my nutrition plan, but you better believe I saved that fig, fennel, and almond chocolate bar for cheat day!  And my concierge thoroughly enjoyed what I could not. 🙂

 

Don’t you want to get in to the action?

To sign up for a Foodie PenPals in September, click here to fill out the form on that lovely Lindsay’s site.  It’s that easy!  You don’t have to be a blogger, and the spending limit is just $15.  The only requirement is that you be a US or Canadian resident.

Join in by September 4th as pairings will be emailed on September 5th!

***

In honor of Labor Day, I am taking Monday off.  I hope you all have a fantastic long weekend, without any laboring. 🙂

What blogger recipes have you taken and made your own?

Any fun plans for the last long weekend of the summer? I can’t believe it’s almost fall!

 

Stripper Heels + WIAW

By

I got 99 problems but a bench ain’t one.

Yep.  That’s on my workout play list.

Last week I talked in this post about focus at the gym, and how purposeful lifting increases results.  I attribute that to many of the gains I’ve been able to make since beginning figure competition training.  I’ve also talked a lot about diet and eating to fuel workouts.  I’m doing a little better with my increased meal requirements.  It’s still not easy… but seeing that it works is encouraging.

So now it’s time for the other part of training to begin.

Posing in stripper heels.

If you ever want to feel totally awkward and like Bambi on new legs, try to balance in plastic heels while keeping your feet together, butt out, and shoulders “big.”

After last night – my very first posing practice – I learned that I have a LOT to learn.

This is the last summer edition of What I Ate Wednesday.  While I’ll be strutting my stuff in a bikini and stripper heels in the coming months, looking out my window at the rainy weather I know fall is in the air.

 

 

Check out my pescatarian protein-filled day below, then click here to visit Jenn @ Peas and Crayons to see everyone else’s end of summer eats!

Meal 1:

I’ve been changing up my typical mix of aminos and 2T of apple cider vinegar but adding 1 tsp of glutamine and a couple drops of orange stevia.    I’m loving the hint of orange!  This combo has really replaced my coffee to aid in digestion and provide energy in the morning.

Something I have noticed since being on a training diet is that I get on food-kicks more often.  Right now it’s pancakes!  This morning I did a repeat of last week’s PrOATein Pancakes.

This week I spiced it up a bit by doubling the cinnamon and adding 1/4 tsp of ground ginger.

Served with a broiled grapefruit – recipe here.

Meal 2:

Remember the apple cupcake from last week?  I made that frosting again, but this week I enjoyed it out of a martini glass with pumpkin seeds and golden kiwi.

The golden kiwi was a farmer’s market find.  It’s like a sweeter regular kiwi.  I love them!

 Side note: late in the day I knocked this glass off the counter and shattered it.  See how graceful I am?

Meal 3:

This is one of my favorite seafood creations to-date.  I marinated tilapia in tequila, lime and some other stuff before cooking it on a grill pan.

I continue to suffer from over-stuffing.  My “taco” was more of a flat bread.  Whatever… it was still good.  My toppings: black bean dip, spinach, red onion, cucumber, red pepper, jalapeno, and cilantro.

Meal 4:

This gazpacho was made using some late season tomatoes and my über expensive crab meat.  It’s what I ate pre-workout the night I hit my bicep PR, so I thought I’d try it again!

Meal 5:

One of the best modifications my trainer has made to my diet is meal switching.  If it is time for a carb meal, but I’m about to workout out I swap it for a non-carb meal.

Normally right now I’d be eating 2 veggies, a carb, and a protein; however, I had leg day with my trainer.  What I did instead is have a veggie and a protein and saved the carb for Meal 6.

This is what eating just to get my protein in on the whey to the gym looks like:

GNC whey protein mixed with Greek yogurt and cinnamon.  With a side of cauliflower.  It was an interesting combo, to say the least. 

Meal 6:

Post-workout I happily slurped on my Carrot Cake Batter Protein Shake on the way home.  I added spinach and celery to get my second serving of veggies.  You can’t taste either one at all!  I also blended in some rolled oats and topped it with cinnamon Kashi to get my carbs.

Meal 7:

This week I have been really FULL.  I think I’m making such an effort to increase meal sized during the day that I get to meal 7 and am over the limit.  There’s nothing like 2.5 hours at the gym to cure that!  After posing practice and a brutal leg day, I was more than happy to squeeze in one more meal.

This is Lauren’s recipe for Vegan Bread Pudding, slightly modified.  Instead of the pumpkin I used a mashed up peach, added 1 T almond milk, and used the end piece of my P28 High Protein Bread rather than Ezekial bread (I’ll be ordering more of that!).  I also left out the walnuts, as I don’t eats fats in Meal 7.

So.  Good.

***

I still need to get a little more in my day, but I’m well on my way with the 176.6g of protein from today’s eats!

Have you ever had broiled grapefruit?

Any one out there with experience walking in stripper heels?  I’m going to need help.  🙂

Do I Spend Too Much on Groceries?

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Families of 3 or 4 are able to spend just $100 a week on groceries.

Apparently I’m eating for 3.

At least that seems to be the case according to a question posed on Facebook last week.  In my defense, I do buy a few things family probably wouldn’t spend money on.

When I want something, I buy it.  There’s not much grocery cart self-editing going on; however, I don’t waste food.  Thanks to my meal plan spreadsheet I stay on track.  If I end up with to much of something, I share with friend or my concierges.  That’s probably why my weekly haul hovers around $100… this week’s was $104.

I get a lot of questions about nutrition and diet, so I thought this would be a good time to give you guys a peek into my grocery bill.  It has certainly increased since I began training.  Protein costs a lot more than the pounds of veggies I was eating on my sort-of vegan diet.

Protein

Seafood: Mahi Mahi, Tilapia, lump crab meat (I just learned it’s very high in protein), and canned tuna and salmon

Dairy: Greek yogurt and cottage cheese

Vegan: Sprouted tofu

Produce

 

Veggies: Celery, 2.5 lb bag of spinach, cilantro, carrots, broccoli, red pepper, Spanish eggplant, cucumber, portobella, asparagus, cauliflower, onion, garlic, jalapeno, and ginger

Fruits: Golden kiwi, nectarine, apples, Thai banana, and pear

Other

Packaged/Canned Goods: Pumpkin puree, tomato paste, tortillas

Goodies: Teff flour, sugar-free chocolate covered espresso beans, cinnamon, lavender, flowers

This week I did my shopping at Atlanta’s local year-round farmer’s market where (most) groceries are much cheaper than a typical store (ahem… Whole Paycheck Foods).  For instance, I got the 1/4 lb tub of cinnamon for $0.68.  However, some things will always be pricey… my crab meat was $16.29.

This wasn’t a big staple-buying week.  Some items I already had include: tempeh, almond milk, egg whites, tomatoes, grapefruit, beans, nuts, and grains.

I already cooked my Mahi Mahi!

It’s really easy to prepare.  I squeezed a lemon over the filet and let it sit for about 30 mins.  Then I sprinkled it with paprika and placed it in the oven on broil for 10 mins.  Bam.

Served with roasted broccoli slaw and sweet potato tots.  No, I’m not sharing the tot recipe yet.  They weren’t the right texture and the flavor needed some “umph.”  Soon though!

 

Workout Recap

My plantar fasciitisis still raring it’s head.  Despite being responsible and doing the stretches prescribed by my podiatrist, it’s not 100%.  It’s not even 80%.

With some modifications I’ve still been able to do leg day (focusing on extensions, curls, etc.).  I’m crossing my fingers that I will be able to do more by tomorrow’s leg day.  The arms are still going strong.  I’m excited to be increasing the weight I’m lifting, and to be getting a little bigger.  Still a ways to go though!  Bring on the protein.

Workout Recap (8/20 – 8/26):

  • Monday – Back/Triceps, Calf raises
  • Tuesday – Shoulders/Butt
  • Wednesday – Chest/Biceps, Calf raises, 100 push-ups
  • Thursday – Legs (w/ trainer), 1 mile walk
  • Friday – Back/Triceps, Calf raises, 2 mile walk
  • Saturday – Shoulders/Butt, 100 push-ups
  • Sunday – rest, 1.5 mile walk, Yes/No machine

***

This is going to be a busy work week and I’ll be working at home a good deal.  Therefore, I treated myself to a bouquet of pretty flowers to look at. 🙂

What are your weekly must-buy items?

Are there items you only buy on occasion as a treat?

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