Sprint 2 the Table

Appetites and Adventures

Strange But (Mostly) Good

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Strange is good, but not always.

 

Source: www.huffingtonpost.com

 

I don’t know if I can get on board with this.  Maybe the Cinnamon & Sugar.  Pumpkin Pie Spice is really pushing it.  Certainly NOT the White Chocolate & Peppermint.

The Huffington Post agrees with my assessment.  They compared the Cinnamon & Sugar to Cinnamon Toast Crunch.  They couldn’t take more than a bit of the White Chocolate & Peppermint, calling it a “horrible abomination to humanity.”  These interesting chip flavors are set to debut in November.

 

Who am I to judge?  Some of you may think items on this Friday’s “Strange But Good” list are just as revolting.

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1. Banana-Cottage Cheese Toast.  With Bacon.

I mixed up some no-salt cottage cheese, 1/2 a mashed banana, cinnamon, peanut flour, and just enough almond milk to keep it from being dry.  Then I slathered it on top of a toasted piece of P28 High Protein Bread… and topped it with a teeny bit of crumbled bacon.

Sweet, salty, creamy, and crunchy.  This breakfast was everything I could want.  Clearly this was before the great sodium cut.

Side note: one of my favorite ATL chefs, Kevin Gillespie, now has an online show.  Check out “The Bacon Show.”

 

2. Dilly Salmon and Raspberry Salad

After the blood orange and curried salmon salad success I posted on Wednesday, I decided to keep going with the salmon combos.  This salmon was pre-coked in dill and lemon, them I shredded it and mixed it with raspberries, fresh basil, and crushed Marcona almonds.  Ah-mazing.

That bite from the raspberries was perfect with the salmon and the crunch factor from the almond sent me over the edge.  A healthy fat win.

 

3. Vegan Softserve with Sriracha

While Allie was in town last weekend, we hit up Dough Bakery, one of my favorite vegan spots in Atlanta.  They offer vegan softserve cups, cones, or shakes. I opted for the cone with sprinkles… and then I eyed the Sriracha left over from our biscuits.

Sweet and spicy… I wanted it to be better than it was.  It needed another component.  Maybe if it had been a sriracha chocolate sauce?  Strange… still mostly good.

 

They also had zombie cupcakes.  I refrained, but I had to share this picture of Halloween strange But Good-ness: 

 

4. Semi-Homemade Hotel Breakfast

PSA: The Homewood Suites in Ft. Worth, TX doesn’t serve oatmeal everyday.  They alternate them with grits (welcome to the South).

Luckily I had a BYOP (bring your own protein) back up plan.  I’m surprised the TSA didn’t take my bag with all the goodies I packed.

Into my bowl went:

  • 1/2 a mashed banana
  • Mini-box of Cheerios
  • 1 serving protein powder (pre-mixed with flax before I left)
  • Sugar-free syrup (first time I’ve seen that on a b’fast bar!)
  • Peanut butter

 

It wasn’t half bad!  I wish there was cinnamon, but the stuff they had was pre-mixed with sugar.  Remember to mash the banana first if you’re working with one bowl.  It gets messy if you try mashing with the cereal in the bowl (not that I would know…).

My awesome boss didn’t even blink an eye. 🙂

 

5. Vegan PB & Zeggs*

I know I posted this with the recipe on Wednesday, but I have to give it another shout out.  Since the loss of egg whites, I needed a new way to enjoy my PB& Jeggs creations.

Scrambled tofu is a great, low sodium alternative to eggs!  I am so in love with my Peanut Butter and Carrot scramble (PB& Ceggs)… naturally I had to try it with zucchini too.  New favorite Meal 6 is PB & Zeggs.

My only changes were to use grated zucchini in place of carrot and used almond extract in place of the maple.  Topped with extra cinnamon because I’m an addict it’s good for you.

*I suppose I should name this PB & Zofu… but that just doesn’t sound as good!

 

Bonus Round:

This is a bonus because I’m not telling you what it is until Monday!  Let’s just say it was delicious.  Any guesses?  2 hints: it was for Meal 2 on Thursday…. and it contained 20g of protein. 🙂

***

I’m thinking of hosting a bi-weekly (weekly?) “Strange But Good” round-up.  Would anyone be interested in participating?

Would you try those funky Pringles flavors?

What’s the strangest thing you’ve eaten this week?

 

Peanut Butter & Jeggs + WIAW

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Two things make me euphoric: good food and hard workouts.

Yesterday I was on the receiving end of both.  My spreadsheet delivered today!

Breakfast was mind-blowing.  Meal 2 is a new go-to protein source.  Lunch – although it was inhaled – was delish. Meal 4 wasn’t exciting, but the GNC Vanilla Whey tastes cake batter-ish when mixed with water.  Dinner… well, if it was legal to marry pizza I would.  Meal 6 was fun and close to being a new staple.  Dessert was a new (to me) recipe from one of my fav bloggers.

On the training front, I had a GREAT workout with my trainer.  I squatted 1.5x my body weight.  That’s a HUGE jump in just over a month of training.

Click for source

During a workout it can be overwhelming to push and go all-in.   That’s when you know you’re doing it right – when you are out of your comfort zone and breathing hard (provided you are using a good form and common sense).  I hit that point during my 4th drop sets of horizontal leg presses.

I looked up at my trainer and said “I don’t know how I’m going to do this.”  Then, with his encouragement, I just kept going.

Click for source

It was HARD, both physically and mentally.  I was careful not to say “can’t,” but I won’t say the thought didn’t cross my mind.  I shoved it out of my mind, and after the workout was incredibly proud of myself.

Which leads me to the 4th installment of the Fitness-themed What I Ate Wednesday.  If you’ve been following, I’m aiming to get ~150g of protein each day as I train for a figure competition (hopefully in NOVEMBER!!!).

In an effort to vary my protein sources, I try not to repeat meals throughout the day (ex: I don’t want to have 7 protein shakes, or 4 servings of scrambled egg whites).  Today’s eats included a whopping 5 different sources of protein!

Check out my vegetarian protein-loaded day below; then click here to Jenn @ Peas and Crayons to see everyone else’s fitness foods!

 

Meal 1:

Like I do every morning, I enjoyed a glass of my aminos mixed with ~2T of apple cider vinegar and water. I swear it gives me more energy than a cup of coffee… in fact, I no longer make coffee in the morning.

30 mins later I did enjoy a coffee-laced breakfast parfait:

It was a fabulous as it looks.  No joke.  Recipe tomorrow because I cannot hold this one in much longer.

Meal 2:

A new go-to: Peanut Butter & Jeggs.   I do enjoy savory eggs, but sometimes you just want a PB&J.  Meal 2 doesn’t get a carb, and PB&J doesn’t pack 20g of protein (the minimum I need at each meal)… so I got creative.

Egg whites, peanut flour, berries… it’s not as weird as it sounds.  Really.  Recipe at the bottom.

This might be weird: dose anyone else like the little crunchies left over from scrambles?  They’re especially good when they are laced with PB.

Meal 3:

Lunch was wolfed down.  I was slammed at work and running out the door for a lunchtime appointment with my trainer for the afore mentioned leg day.

This was a tasty combo… but I spent the drive to the gym wondering if eating all this so close to a workout would make me hurl.

On my plate:

  • Thai baked tofu
  • Spinach
  • Sweet potato
  • 3 bean mix 

Thankfully, I didn’t vom during my workout.

Meal 4:

This is what eating for fuel looks like:

GNC Whey Vanilla Protein I received as part of this Fitfluential protein powder review, mixed with water to form a “pudding.”

Followed by a giant carrot when I got home.

Meal 5:

I’m still swooning over this meal.  It’s one of the best I’ve had in recent memory… and that’s saying a lot.

Cauliflower pizza perfection (recipe here).

Topped with baby bellas, red onion, garlic, red pepper, French sorrel, and purple basil, and drizzled with nooch “sauce” (1 T nutritional yeast + 1 T water) before placing back in the oven for 15 mins.

Once cooked, I topped it with a balsamic reduction, red pepper flakes, and this KASS vegan grated parm (which is actually really good!):

Meal 6:

After being corrected by Coach last week (seriously… he busted me in the comments section), I did NOT skip meal 6.  This is a new creation… one I’m still working on.  As soon as it’s 100% I’ll share. 🙂

No coach, these aren’t protein macaroons. 

Served with celery sticks and “honey” mustard.  I say “honey” because it’s just Dijon with a drop of lemon Stevia.

I read this one someone’s blog but now I can’t remember where… please claim it if it’s your idea.  Sorry!

Meal 7:

Dessert was this Blueberry Protein Microwave Cake I’ve had bookmarked from my friend Sarena @ The Non-Dairy Queen.

Just a couple of modifications: I left out the oats, reduced the egg whites to 1/4 C, and used just 1/8 tsp  of baking soda.  I added 1/2 tsp cinnamon, and used lemon stevia in the coconut “frosting.”  Mine only needed 4 mins in the microwave.

It was friggin’ fantastic.

 

Peanut Butter & Jeggs

  • 1/2 C egg whites
  • 2 T peanut flour
  • 2 T water
  • 1/2 tsp cinnamon
  • 5-6 drops liquid stevia
  • 1/2 C berries

In a greased pan on med heat, scramble egg whites until 3/4 done (still a bit runny, ~2-3 mins).  

Meanwhile, mix together peanut flour, water, cinnamon, and stevia to form your peanut butter (note: you could always use 2 T of your favorite nut butter here).

Add peanut butter and fruit to the eggs.  Scramble together and allow egg whites to complete cooking (~1-2 mins).

Plate and enjoy!

Serves 1.

***

This day of eats was entirely vegetarian, and I managed 156g of protein.  And it included 2 of the best meals ever.  OMG.

Have you made a cauliflower pizza?

Any guesses about what meal 6 is?

Chive and Caper Deviled Eggs

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I am a bad Southerner.

Most southern foods, I do not like.  This includes fried okra, green bean casserole with those crispy onion things on top, sweet potato casserole, honey-baked ham… and deviled eggs.

However, a wedding shower on Easter weekend with Southern-themed food all but requires deviled eggs be served.  I had to suck it up and learn (quickly) how to do deviled eggs right.

Round 1 was a spicy version that I sort of liked.  More proof that if you make anything spicy, I’ll eat it.

The family shot it down.  Mom reminded me that not everyone likes to have their mouth on fire, and that most people like a traditional “like your momma made it” deviled egg.

Traditional isn’t something I do well, but I did compromise.  I ditched the heat, opting for a caper and chive version.  That with some mustard and plenty of mayo made for a flavorful yellow filling.  A little lemon zest added a brightness that shouldn’t be skipped.

These eggs were the first thing to go at the shower!  Even with a double batch of the recipe, they were gone in an hour.

Who knew 48 deviled eggs could be eaten so fast?!

I learned that the most challenging part about deviled eggs is the hard-boiling and peeling of the eggs.  After couple of “oops” moments, I’ve found the perfect technique.  If you follow the recipe below, I promise you will have easy-to-peel hard-boiled eggs, free of that icky grey color.

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Chive and Caper Deviled Eggs

  • 1 dozen hard-boiled eggs
  • 2 T dijon mustard
  • 1/4 C + 2 T mayonnaise
  • 3/4 tsp dry mustard
  • 1/2 tsp salt
  • 1 tsp freshly ground black pepper
  • 3 T minced fresh chives, plus additional for topping
  • 3 T capers
  • Zest of 1/2 large lemon
  • Smoked paprika, for topping

Place the eggs in a large pot and add just enough cold water to cover.  Salt water and bring to a boil.  Once the water is boiling, allow to cook for 30 seconds.  Remove the pot from the heat, cover, and let stand for 15 minutes. 

Remove the eggs from the pan and place in a bowl of ice water until cooled (5-10 mins).  Roll each egg on the counter, applying moderate pressure in order to crack.  Carefully peel the eggs, getting just under the first thin layer of membrane.  Rinse as necessary to remove any remaining shell bits.

Cut the eggs in half length-wise. Remove the yolks and place in a medium bowl, mashing with a fork until yolks are as smooth as possible.  Set the whites aside.

***At this point, I placed the whites in baggies with paper towels to be assembled the next day.  Everything is fine refrigerated overnight.***

When you are ready to assemble eggs, add the remaining ingredients to the yolks.  Using a fork, mash together until the mixture is smooth and fluffy. 

Place yolk mixture in a plastic baggie.  Cut the tip off of the baggie to pipe into whites (you can also just spoon it in).  Pipe or spoon 1 heaping teaspoonful of the yolk mixture into the cavity of each egg-white half, mounding it slightly.  Arrange the filled eggs on a plate and sprinkle with paprika and remaining minced chives.

Serve immediately, or cover and refrigerate for up to 6 hours.

Serves 20-30.  (Can easily be doubled.)

***

I did try one… and they weren’t bad for deviled eggs.  I do love mac and cheese… that one is coming tomorrow! 😉

Is there a “traditional” food from your region/culture that you don’t care for?

What one dish did/would you HAVE to have at your wedding or wedding shower?

Cottage Cheese and Egg Herb Bake

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Welcome New Readers!

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

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

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

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

Stats:

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

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

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

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

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

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


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

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

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

Practical Guide to Making Egg Bake During the Morning Rush:

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

 

Cottage Cheese and Egg Herb Bake

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

Preheat oven to 350 degrees.

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

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

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

***

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

Do you eat a hot breakfast on work days?

Are weekend breakfasts different/special treats in your house?

Leggo My Egg… ffin

By

This past weekend I had a derby promo photo shoot.  

I missed the original date due to my Jay Leno-esque swelling.

Fact: I do not like having my picture taken for anything outside of a quick snapshot.  It makes me self-conscious.

(c) 2011, Tim Moxley

There were cool.  My team’s theme is “We Mean Business.”

(c) 2011, Tim Moxley

Thank you, Tim Moxley, for doing an incredible job and making me laugh a little through the terror. 🙂

(c) 2011, Tim Moxley

Let’s talk about what I didn’t burn…

Eggs.  Muffins.  The staples of breakfast.  It’s only natural that they become one.

Machessmo did a great job re-creating the Egg McMuffin.  But I need something even more simple with my tardy record.

This literally took 5 mins to throw together.  They can be prepared in advance in the oven as instructed below… or the lazy way.  Zap it in the micro for 15 secs and I have a hot, grab-and-go breakfast for the week (well, this and a Greek yogurt).

You can add different spices and veggies to shake it up:

  • Feta cheese and onion
  • Bacon (fake or real) and cheddar
  • Soysauge and brie
  • Capers and cream cheese
  • Herbs (NOT those herbs)

The sky is the limit! Take that, sugar-filled/fake-looking egg fast food options.

Eggfin

  • 3 eggs
  • 3 egg whites (1/2 cup if you buy them in a carton)
  • 1 C spinach, rough chopped
  • 1/4 C cilantro, chopped
  • 1/4 C red pepper, diced
  • 1/4 tsp red pepper flakes
  • 1.5 oz herbed goat cheese
  • 1 T unsweetened almond milk
  • S+P, to taste

Preheat oven to 350 degrees.  Lightly grease 4 ramekins with olive oil.

In a medium bowl, lightly beat eggs.  Add remaining ingredients, stirring to combine.  Distribute evenly among the 4 ramekins (or 4 spaces in a large muffin tin).

Place in oven and cook for 20 mins.  Finish on broil for 1-2 mins to solidify tops (if necessary).

Be sure to guard your eggfin

***

Tonight I’m having friends over for a vegetarian dinner.  I cannot wait to share these creations tomorrow!

What is your favorite hot, non-oatmeal week-day breakfast?

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