Sprint 2 the Table

Appetites and Adventures

Friday at 5

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I mean… 5 for Friday.

Someone is ready for the weekend!

 

Here are five things that make me happy this week:

1. Special Delivery From Italy

 

 

The wine I had shipped back from my trip arrived today!  It was all I could do not to stay home and sample them all.

 

 

2. Oatmeal on Chilly Mornings

The weather here has been so weird, but I think the crisp air is here to stay this time.

 

 

In my bowl:

  • Oats
  • Almond milk
  • Cinnamon
  • Cottage cheese
  • Peanut Flour
  • Blueberries

 

3. Holiday Baking

 

 

Sparkling Cake Balls were the winners this week.  Next week, a post on what was in that mystery picture I posted Monday.

Annnnd…. another balla cake ball flavor coming soon…

 

4. Blogger Meet Ups

 

Left to right: Alayna, Me, Kristy, Stacy, Brooke, Carol, Traci, Lee, Tina, Heather, and Heather (and Tracy, not pictured)

 

ATL blogger get togethers are the best… Imma be tired in the morning though!  Special thanks to Tuk Tuk for hosting and Kristy for getting us the hook up.

The food was good, the service was above and beyond!

 

 

…and thanks to the guys at the bar who bought us all shots. 🙂

 

5. Lunchtime Core Class, Followed by Body Pump

 

 

Killa way to jump start the afternoon.  I work SO much more efficiently if I can workout midday.

***

I’m going to Atlanta’s largest museum for a jazz and cocktail event tonight.  Which is exciting, but making this day ever so long.

What has made you happy this week?

Do you work better if you can take a little mid-afternoon break?

 

Liquid Sweet Potato Pie Smoothie + WIAW

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Deck the halls with tubs of frosting.

 

Last Wednesday I mentioned that holiday baking had begun.  If it began then, it has EXPLODED now.  There are 3 different containers of icing in my fridge right now.  It’s a little ridiculous.

P.S. Does any one have tips for freezing icing?  How about making room in the freezer to store said icing?

 

It’s Hump Day!  Time for another installment of Jenn’s What I Ate Wednesday.  As always, check out Peas and Crayons to see the ever-growing collection of what everyone else dined on.

 

Pre-Breakfast:

This morning began with a 4 mile run.  Normally I don’t run after eating (I get bad cramps), but I woke up starving.  Balls.

 

 

Lisa @ Healthful Sense recently posted a this recipe for Raw Chocolate Chip Cookie Dough Balls and I had 2 left in my freezer.  Perfect pre-run stick-to-your-ribs snack.

I followed her recipe except I left out the Stevia (my banana was sweet enough), added almond extract, and subbed cacao nibs for the chips.

Apparently it worked – 4 miles at an average pace of 7:20.  Fastest time yet!

 

 

Breakfast:

It was a 65 degree muggy morning, so I was hot and sweaty from my run.  Perfect time for a Sweet Potato Pie shake!  (Recipe at the end… yes, its green. 🙂 )

 

Pre-Mix

 

If you haven’t tried almond extract before, I highly recommend it.  It gives smoothies an almost cookie-esque flavor that I crave.

 

Lunch:

I’ve been inspired by a lot of bloggers lately – today I used this this Vegan Pumpkin Mac ‘N Cheeze sauce from Angela @ Oh She Glows to coat my barley.

 

Pumpkin Barley ‘n Cheeze

 

My modifications: halved the recipe, subbed olive oil for butter, 1/2 tsp red pepper flakes, 1/2 tsp Herbs de Provence, and sauteed 1/2 a fresh red bell pepper.

It was fantastic – I loved having the bell pepper to chew on and the addition of red pepper flakes gave it a pleasant heat.

 

 

Dinner:

Last night I worked late and then baked for the office potluck today (just wait until you see what I made – OMG).  Dinner was a hodge podge I cooked.

 

 

Sparkling Squash, roasted tomato, white asparagus (which oddly doesn’t make your pee smell like the green stuff), toast with this Pumpkin Basil Cheese Spread by none other than our WIAW host (Jenn @ Peas and Crayons)… and stuff I was baking…

 

I know, I know… another teaser… I promise it’s all coming soon!

 

The Sweet Dumpling Squash was surprisingly good.  It was a new (to me) variety – I had Prosecco left over from a certain baking endeavor (which may or may not be pictured above).  People cook with wine all the time… why not the bubbly?  In it went!  Add in some red bell pepper, scallions, spices, and vegetable broth and you have a lovely (mashed) Sparkling Squash!

 

Snacks:

I had a new flavor of the Think Thin bar – Cookies and Cream.  Better than the Chocoalte Toffee after the recipe change… still not my fav.

 

Snack #2 was Kombucha and jerky.  Vegan, gluten-free jerky.  Hickory Smoked VEGAN Jerky.

 

Jerky + Kombucha

 

The awesome people at Primal sent me a whole box of flavors to sample and I couldn’t be more happy.  It’s made from soy protein and is 100% vegan.  So far I love the Mesquite Lime and the Hickory the most… Hot and Spicy tomorrow though!

 

One of my favorite thing about Primal’s jerky is that they are just under 100 calories and contain 10g of protein.  That protein is key to a satisfying snack!

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Sweet Potato Pie Smoothie

  • 1 C spinach (optional)
  • 1/2 large sweet potato (baked)
  • 1/2 C Unsweetened vanilla almond milk
  • 1 scoop vanilla protein powder
  • 1 tsp maca powder
  • 1/2 tsp almond extract
  • 1/4 tsp cinnamon
  • 1/8 tsp ginger
  • 1/8 tsp allspice
  • 1/8 tsp nutmeg
  • 1/8 tsp Guar gum
  • Shake of salt
  • Stevia drops, to taste
  • Water + ice, to taste

 

Place everything in your blender of choice and mix until smooth.  Bottoms up!

Note: It’s a long ingredient list, but the spices are super-easy.  I don’t even measure anymore, so it takes all of 30 seconds to make this smoothie.

***

Thank you to everyone who “Buzzed” my Fig and Feta Shortbread Cookies – check it out: I made the FoodBuzz Top 9 today!!!

Do you like vegan versions of traditional meat products?

 What is the best thing you’ve been inspired by another blogger to make? 

 

Curried Carnival Lentil Stew

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Have you ever seen a Carnival Squash?

 PYT, pretty young thing…

I have to admit that I am shallow.  I chose this squash knowing nothing about the Carnival variety other than it is one attractive squash.  It’s pretty… and who DOESN’T like pretty things?  This is one squash you can judge my the cover – it was reminiscent of an Acorn squash, but had the sweetness of a Butternut.

Don’t mind the classy paper towel…

Even better: it can be microwaved and ready to eat in less than 10 minutes. Side note: do I use bold too much?   I feel like I overuse bold… but I am bold.  Hear me roar.

Indian-inspired dishes are a staple in my kitchen, so I made this Carnival a curried affair.  My curry is an extra-hot variety, but you can buy a more mild powder.  I, of course, added extra heat with red pepper flaked across the top.

 Breaking out of my brown food rut, I used red lentils in this curry.  They were fantastic!  I always heard the lighter colored (non-black or green) were mushier, but I left them al dente and added them to the mix in the last few minutes to ensure the bite remained.

The other flavors in this dish really made it pop – the sweetness from the cardamom and the richness of the cinnamon compliment the curry.  Adding a little basil at the end provides a pleasant surprise with every bite.  I really love basil in spicy Asian dishes. 

It is also delish topped with these Cardamom Roasted Seeds.

 

Curried Carnival Lentil Stew

Curried Carnival Lentil Stew

  • 1/2 tsp extra virgin olive oil
  • 1/2 yellow onion, chopped
  • 2 garlic cloves, minced or pressed
  • 2 tsp hot curry powder
  • 1/2 tsp cardamom
  • 1/2 tsp turmeric
  • 1/2 tsp fresh grated ginger
  • 1/4 tsp cinnamon
  • 2 C low sodium vegetable broth
  • 2 tsp apple cider vinegar
  • 1/2 cup red lentils
  • 2.5 C (1 medium) Carnival squash
  • 3/4 C water
  • 2 C spinach
  • 1/4 C basil
  • S & P, to taste

Stab the squash 3-4 times and cook in microwave 8-10 mins, until soft to touch.  Cut in half and remove guts/seeds.  Separate from skin and dice into ~1/2 in cubes.

Over medium heat in large pot, saute onion in olive oil until turning translucent (3-4 mins).  Add minced garlic and saute for additional 2-3 mins, until fragrant.

Stir in curry, cardamom, turmeric, and cinnamon and cook another 1-2 mins.  Add broth, cider, and lentils and bring to a boil.  

Reduce heat and cook for 7-8 mins. Stir in squash, adding water as needed.  Allow to cook ~5 mins, then add spinach and basil.  

Reduce heat to medium-low, cover, and cook until spinach is wilted (~5 mins).  Salt and pepper, to taste. Makes 2 servings.

***  

Now I have the entire MJ catalog stuck in my head… Thrillllller!

What is your favorite squash?

For those of you who are old enough to have caught the reference, what’s your favorite Michael Jackson song?

A Taste of Everything

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Saturday was one of those days where I feel like I never stopped eating.

In other words, it was a perfect day.

 

 

After the panels, we made our way to the Tasting Pavilion.  There was definitely a buzz in the air as the bloggers lined up to be let in.

 

 

Inside there were companies offering samples of everything from coffee to wine, chocolates to endive, vegan meal bars to lamb-filled phyllo.

 

 

I left no corner undiscovered as I bounced from table to table in a state of foodie euphoria.

 

Some favorites:

 

Oren's Nuts

 

Espolon tequila drink made with COCOA bitters (recipe at the end!!!)

 

Decadent, thick balsamic (aged 8 years) from House of Balsamic

 

Mission Minis Cupcakes – the chocolate PB (eaten, thus not pictured) was the best

 

21st Amendment's craft brews - loved them all, but Allies Win the War took the prize

 

The Girl & The Fig’s Black Mission Fig Jam

 

 

The best part was yet to come…

at 2pm a crowd formed around the Alexia display.  None other than Tyler Florence had arrived.

 

Everything was fine until someone shouted and a mob formed!  Tyler was surrounded and security couldn’t restrain the hysterical group of women (and a few men).

 

The police arrived with tear gas and mob shields.  It was like a scene from a movie!

 

 

I’m kidding.

 

It was a very calm line.  I waited patiently, along with the other bloggers and received an autograph photo.  Tyler and I chatted for a moment about the demo he would be giving at the banquet later that night, and I got a pic with him.

 

Why doesn't Picnik have an "add lipstick" feature?

 

 

Tyler’s demo that evening was also mob-free.  Pre-demo/dinner there was a cocktail hour where we snacked on the 4 finalist recipes for the new Alexia flavor.

 

 

No surprise, my favorite was the Thai-Spiced Sweet Potato

 

 

The reception was a great experience because I was able to meet even more bloggers – including Mamma Pea (who told me she thought I would be taller in person… I thought she’d be shorter 🙂  ).

 

 

 

I also got to hang with some of the same people we met the night before.  Our table was a fun one!

 

Pictured: Karen, Lauren, Maissa, Christin, Me, Sarah, and Lori.  (Thanks to Sarah for sharing this pic!)

 

Last but certainly not least – I spent some QT goofing off with my new favorite person – Andy (a.k.a. orange pants).

 

Andy and Me

Andy's pants

 

 

For his demo, T-Flo (his new nickname, pass it on) made a fantastic-smelling sage pork chop with sautéed cabbage.

 

T Flo's meat

Gentle hands to saute the cabbage

TV screen shot of the plated dish

"My name is T Flo, and my pork is fantastic."

 

 

Unfortunately that was NOT what we had for dinner.  It was kind of a cruel tease because Tyler’s sage and seared pork smelled incredible.

What we had:

 

Banquet menu

 

Even FoodBuzz couldn’t make hotel banquet food taste good…

I requested the vegetarian meal, which consisted of wheatberries, leek, tomatoes, and carrots.  Sounds ok, but in reality it was overall greasy and tough.  Ho hum.  

 

Looking on the bright side, I did get to practice my iPhone photography on Karen’s surf n’ turf main!  The lighting was terrible, but one of these was shot with a point-and-shoot and the other with my iPhone.  

Can you tell which is which?  

 

I like to call these “I’m still learning.”

 

 

Until next year, my friends!  P.S. Come to Atlanta!!!

 

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Here’s the tequila-cocoa bitters recipe, as promised.  If you serve this at your next party, please invite me.  So.  Good.  🙂

 

La Bandita

  • 2 oz Espolon tequila
  • 3/4 oz Wild Turkey American Honey
  • 1/4 oz Frangelico
  • 2 dashes Angostura cocoa bitters

 

Shake and serve chilled!

***

If Thomas Keller had been there, I probably would have started a mob.

 

Have you ever had good banquet food?

 

Who is your favorite “celebrity” chef?

 

Getting Buzzed with Foodies

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Meeting the people behind your favorite blogs?  A privilege.

Being in a room full of people who don’t bat an eye as you photograph every food item in the room?  Surreal.

Sharing ideas with a roommate who comes up with the coolest food combos around?  Inspiring.

Sampling all of the food, wine, and beer you can handle?  Sin-tastic.

 

FoodBuzz 3rd Annual Blogger Festival?  Priceless

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Friday night we attended a Welcome Reception sponsored by Sabra.

 

To start we had hummus hors d’oeuvres and wine.  Hummus Heaven.

 

When it hits stores, try the new Holiday flavor – the rosemary deliciousness will knock your socks off.  I’m thinking that served on little toasts with goat cheese and micro greens will be my holiday party go-to this season.

 

Sarah (my Smart Kitchen roommate) and I tried everything, obsessed over the fresh veggies, and made friends with fellow bloggers.

 

We were then brought in for the Awards Dinner.  Served buffet-style, many of the dishes were inspired by fellow FoodBuzz-ers.

 

Our table, which included new friends Karen (of The Tamale Girl) and Lauren (of Vegology), voted the night’s winning dishes to be the Housemade Beet Ravioli  with arugula and goat cheese and the Lentil Salad with shaved  fennel  and  escarole with a sherry vinaigrette.

 

After that smorgasbord Sarah and I hit the (surprisingly) nice gym to start out day 2 on the right foot.  I also ran to the host hotel to get my schwag bag.  Check out these goodies:

 

By the time we made it to the pre-panel breakfast bar we were ready to chow down.

Delicious fresh fruit, vegan sunflower seed bread, local jam (the strawberry was my fav), spinach-mushroom frittata, pumpkin bread, and scones.  I sampled a little of everything.  And then seconds of everything.

 

As good as that was, the highlight was getting to try Cookie Dough Balls from Mamma Pea herself!  Sarah and I split a Chocolate Chip and a Pumpkin Molasses.

 

Run, do not walk, to try this recipe for the Pumpkin Molasses.  It will change your pumpkin-lovin’ life.

Did I mention I also got the meet the famous Ms. Pea?!  Pics tomorrow! 

 

We attended 3 panel discussions: Taking Your Blog to the Next Level, DSLR-free Zone, and Effective Social NETworking.

My personal favorite was the one on taking good pictures without a DSLR camera, presented by Greg @ Sippity Sup, Chuck @ Foodgawker, and Angi @ Rice & Wheat.  You may have noticed photography isn’t one of my many talents.

 

Top take-a-ways:

  • The Camera+ app is a necessity for iPhone photography
  • When going out to eat, choose the table with the most natural light if possible (how did I never think to request this?!), or at least choose the seat with the best lighting
  • If you must use a flash, use one layer of a thin paper napkin to diffuse the light
  • For home photography, a grow light from Home Depot in a reflector (those sliver bowl things) works well when you can’t use natural light

 

It’s getting wordy and I’m running late for work (doh), so more to come tomorrow.  We had an awesome time at the tasting pavilion, met T Flo, and tweeted our way through a fun banquet dinner!

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Quickie week recap to hold myself accountable:

 

Workout Recap (10/31-11/7)

  • Monday – 0.6 mile run jog,  Ab Ripper X, 10 min X-fit circuit
  • Tuesday – 100 push-ups 
  • Wednesday – 1.5 mile run, Biceps/Back, 6 min plank sequence, 100 push-ups
  • Thursday – 1.5 mile run, 30 min core class, Body Pump, 40 ins Stairmaster
  • Friday – Triceps/Chest, 6 min plank sequence, 100 push-ups
  • Saturday – 10 min jog, 30 ins elliptical, 100 push-ups, crunch machine (50)
  • Sunday – Travel day 🙁

***

I am full of inspiration after the weekend – perfect timing for the holiday backing season.

Do you have any tips for low-tech photography?

How did all the race-runners do this weekend?

 

Buzz Buzz

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It’s FoodBuzz Festival weekend!

 

People stared at my airplane lunch, but I bet it tasted better than hers!  Endive, spinach, S&P pumpkin seeds, carrots, zucchini, and pomegranate.

I arrived in San Francisco and braved the BART to get to the hotel.  I was so excited to meet my roommate – Sarah from The Smart Kitchen.  (She says “Hi, Everyone!”)

Also exciting was the rubber ducky in our bathroom.

 

One quick costume change and we were off to the opening dinner.

More details (and better pics) later, but here’s what I managed to get on my iPhone:

That lentil salad and the beet ravioli was AWESOME

No one here looks at you funny for taking pics of food!

Cleaned. My. Plate.

 

It was really neat to meet in person the people whose blogs  I’ve been reading, and discover new blogs.  I can’t wait to meet more today!

 

But first Sarah and I are off for a quick workout before beginning day 2 of FoodBuzz.

On the agenda:

  • 3 panels
  • Tasting/Expo
  • Tyler Florence demo!!!!
  • Dinner banquet

***

I love food.

What are you doing this weekend?

Is anyone else excited for the LSU/Alabama game?

 

Pumpkin Pie BYOgurt + WIAW

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Some things make being on the road all week a little better.

 

Check out the Roasted Pumpkin in the top left corner of this screen shot of today’s FoodBuzz Top 9 – its my roasted pumpkin from this post!!!  🙂

Another thing that makes a long week brighter is my favorite weekly event – Jenn @ Peas and Crayons‘ What I ate Wednesday.  Here’s my WIAW (technically Tuesday… but whatever).

Breakfast #1:

Pumpkin Zucchini Muffin… recipe coming soon to a blog near you!

Breakfast #2:

Remember the Sweet Potato BYOB Greek Yogurt?  Same idea, same Sky mag (the new one wasn’t out until the flight home – SJP looks amazing in it!), different flavors.

Pumpkin Greek Yogurt

Pumpkin Greek Yogurt with Fage.  I think the secret is using a thick yogurt (this may also help when getting through security!) and not being afraid to add spices/flavors.  Shout out to almond extract and ginger in this cup.  YUM.

You should have see the guys next to me on the plane wondering WTF I was doing taking multiple pics of my BYOgurt. 🙂

Full recipe at the end of this post.

The St. Louis airport was especially festive after the Cardinals big World Series win!

Lunch:

Lunch today was from a deli in the bottom of an office building.  It is barely worth mentions and certainly not worth picturing.  Over-salted but otherwise flavorless vegetable soup and a dry roll.

I would have rather had my Wild Mushroom Soup from last week.

Snacks: 

Unpictured pretzels and an apple on the plane.  I did get a shot of a gorgeous sunset.

Dinner:

Totally made up for lunch.

My boss and I had to work late.  Since we were at the airport already, we decided to check out One Flew South in the ATL airport.  It was recently featured in Food & Wine!

There weren’t any vegetarian options on the menu, but they did have tofu in a salmon dish.  I asked the server if they would make a tofu-only dish and they surprised with me an amazing tofu-veggie sauté.  It included sweet potato straws, butternut squash, snow peas, carrots, fennel, spinach, and shittake mushrooms over a parsnip puree.  Absolutely delicious.

Dessert was fantastic – Banana Pudding with ‘Nilla Wafers.  So much so that I forgot to take a picture until there was barely a bite left in the jar.

I had NO idea airport food could be this good!

Homemade Pumpkin Greek Yogurt

Pumpkin Pie Greek Yogurt

Mix all ingredients together in bowl or recycled yogurt container.  For best results, let refrigerate 1-2 hours or overnight to allow flavors to meld.

Add toppings as desired.  Mine included: pomegranate seeds and these Cardamom Roasted Pumpkin Seeds.

Get through security and enjoy your yogurt-pie as a reward!

As part of the Foodbuzz Featured Publisher program, I have been entered for the chance to win a trip to Greece courtesy of FAGE. You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here: http://www.fageusa.com/community/fage-greek-getaway

***

As always, check out Peas and Crayons to see the tastiness everyone else ate today!

What is your favorite seasonal flavor?  Eggnog?  Hot Chocolate?  A pie of sorts?

What airport do you think has the best food?

Orange You Glad Its Friday?

By

Happy Halloween Friday!

In the spirit of The Great Pumpkin/Halloween (and the fact that I’m up to ears in work), here are some of my favorite orange food creations (click the image or title for the recipe!):

Orange for the A.M.

Apple Carrot Muffins

Carrot Cake Oatmeal 

Sweet Potato Greek Yogurt

Orange for the P.M.

Butternut Squash Drop Biscuits

Indian-Spiced Butternut Squash and Caramelized Onions 

 

Lentil-Stuffed Acorn Squash (ok, I realize it’s more yellow… but go with it…)

Sweet Potato Falafel

If I had just one orange item to make this Halloween weekend… I’d make the following soup.  It’s one of my Top 5 Favorite Creations.  That’s including desserts.

Butternut Squash-Apple Soup

Searching past recipes to write this, I realized I don’t make many orange desserts.  My friends do though!  Check out some of these awesome treats from the blog-world:

***

I just realized almost everything I ate yesterday was unintentionally orange.  Creepy.

What are some of your favorite orange/Halloween creations?

Who is doing something fun this weekend?  Tell me about it so I can live vicariously! 

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