Weekend Warrior

November 4, 2013 By Laura

Who said weekends are for rest?

Thought let’s be honest – I appreciated the extra hour.

Weekend warrior-ing has been my M.O. in the past, but in recent years my warrior-style has changed. These days it’s all about productivity. Rest is a good thing… and I did rest from job-related activities. The work I did was fun to me!

I spent fun time in the kitchen making 72 of my Sweet Jalapeno Cornbread Muffins to take to a men’s shelter for a chili dinner. It was fun to do – I love baking for others!

Saturday my cousin (the one I did the adventure race with) treated me to a pre-game sideline tour of the Georgia Tech field and seats to the Homecoming game. We are all huge Tech fans in my family; I grew up going to games with my dad. It was a big treat to watch the team warm up on the field.

Those guys are HUGE!

Can you tell we’re related?

We were gone all evening, so I had to smuggle in food in my purse. Turkey roll-ups, anyone?

My 20-year-old self is making fun of me for sneaking in heath food rather than whiskey. 😉

Saturday and Sunday both included workouts. I love when you get to the week before competition – it’s added motivation knowing it’s your last workout for each muscle group. This time next week I’ll be done with my 3rd figure competition and less than a week out from my 4th in Denver with Heather!

The Breakfast Club got me through my cardio – I even stayed an extra 5 mins to hear the closing monologue. Then I had to take of pic of the Famous Amos bag on the locker room floor… I resisted the urge to check and see if there were any cookies left and went for a photo shoot instead.

You see us as you want to see us: in the simplest terms and the most convenient definitions…

Sunday Funday concluded with a trip to my favorite international farmers market! It’s always a crowded on a weekend afternoon, but I put on my ninja socks and kicked it.

Of course I bought plenty of lean protein and asparagus for my final week of prep, but I also scored with super cheap pomegranate! I refrained from the avocado drink mix, but had to get a pic as proof that my favorite #strangebutgood protein shake add isn’t THAT weird.

Other highlights included the kabocha squash Thai curry they were sampling… let’s pretend I didn’t take a bite... and a new-to-me fish. The Parrot Fish was too pretty not to try! I had them fillet it for me before taking it home. Can’t wait to make dinner with it tonight!

Sunday night I realized I hadn’t sat down all day long. I get it honest – my mom is the same way. Some might prefer a more laid back weekend, but I am not happy unless my hair is on fire. It’s pretty marvelous.

***

There are, of course, exceptions. I’m going to have a full, restful weekend to recover from back-to-back shows. Anyone want to come over for chocolate cake and red wine? 😉

Have you ever heard of Parrot Fish? Any preparation suggestions?

Do you prefer a super-active weekend or a restful one? What are your to-dos on your days off?

Presidential Fall Quiz

October 5, 2012 By Laura

We all like a good quiz.

Or is that just me?

Today I have 2. One is Presidential in nature. Don’t worry. I’m not getting political on you. This is all about what they EAT. (Source article here.)

Check out the following food items and see if you can guess whether President Obama or Mitt Romney like to nosh on…

Peanut butter and honey sandwich (I forgot about these! My mom used to make them for us all the time. YUM!)
Meatloaf cakes (Cakes? Was the loaf not enough?)
Pizza from Italian Fiesta Pizzeria (There is often pizza at fiestas…)
Chili (This nominee also enjoys Gas X)
Organic applesauce (This is tough… organic = hippie/democrat, but also expensive/rich)
Pumpkin pie (Not to be confused with warm apple pie… or Stifler’s mom)

(answers at the end of this post)

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Quiz #2 is all about fall.

I saw this quiz on Matt’s blog and thought it looked like fun. Since I’m in Tex-ass right now for work, I thought it was especially appropriate to “borrow” a quiz from a native Texan.

1. Apple picking or pumpkin picking?

Apples. We used to drive to the North GA mountains as a kid to pick apples. My favorite part was the little stores with their apple doughnuts and hot cider. And if we were good we got to stop for fudge in my favorite mountain town. I always got chocolate-peanut butter (not much has changed…).

My parents were brave getting 3 kids high on sugar and before an hour drive home.

2. Favorite apple recipe?

I am not a big fan of cooked apples, but I love my PB & Aggs (I add the apples at the very end so they are warm but still crisp) and my Apple-Carrot Muffins.

3. Favorite pumpkin recipe

That’s tough! Right now I’d say either my Pumpkin Protein Pancakes or Pumpkin Tiramisu Parfait. Side note: I do NOT like pumpkin pie. It’s too much.

4. Favorite soup recipe

Aside from the Butternut-Apple Soup I’m making for my Taste of Atlanta demo on Sunday (‘scuse the shameless plug), I adore Babaganoush Soup. It almost makes me look forward to cold weather. Almost.

5. Football: on TV or in the stadium?

It depends on the temperature outside, the importance of the game, and the quality of the seats. If it’s a good game that I want to watch closely and the seats aren’t good, I’d rather be inside. If the seats are good and it’s 75 degrees I’m all about the energy of the stadium! If the weather is good, the seats are bad, and I don’t care about the game I’d also rather be in the stands. It’s complicated.

6. Favorite football team to cheer for?

It was Georgia Tech. Until they lost to Middle Tennessee ~~Girl’s School~~ last weekend.

7. Daylight savings time: Love it or hate it?

I like to sleep in, so falling back is fine by me. Springing forward sucks. I still don’t fully understand why we do this…

8. How do your workouts change during the fall months?

They don’t change much now that I’m focused on weight lifting. They gym is temperature controlled. When I was running, I would typically do other forms of cardio (like kickboxing or this interval workout) when it got too chilly. The cold air hurts my lungs.

Also, I have Raynaud’s disease so that is not fun when it’s freezing out. White, numb fingers and toes that last for hours is creepy.

9. Any fashion essentials for fall weather?

Boots. With or without the fur. Definitely without the whole club lookin’ at herrrr.

10. Do your meals change when the weather changes?

For sure! I try to eat seasonal produce, and most of my meals are warm. Have I mentioned I hate being cold?

You’ll see a lot of Italian-inspired foods like this vegan Eggplant Rollatini.

11. Favorite fall dessert?

Dessert isn’t seasonal for me. I don’t like cooked apples or masses of pumpkin, so none of the traditional pies. We do have a Kentucky Derby Pie that is made every Thanksgiving. Bourbon, pecans, and chocolate chips… you really can’t go wrong.

12. Best thing about fall?

I love the colors when the leaves change, crisp mountain air, and FOOTBALL!

13. Worst thing about fall?

Cold. I’d be happy with 75-80 degree temps year round.

14. Best thing that will happen in Fall of 2012?

It’s already busy, but I’m looking forward to my first figure competition!

I also can’t wait to hang out with Allie this weekend (possibly again in Nov for NPC Nationals), and hopefully seeing Heather in November. Love my weird-o foodie friends.

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I almost forgot! The Presidential preference answers are…

Peanut butter and honey sandwich: ROMNEY
Meatloaf cakes: ROMNEY
Pizza from (in Chicago): OBAMA
Organic apple sauce: ROMNEY
Chili: OBAMA
Pumpkin pie: OBAMA

***
Allie comes in town tonight!!! Saturday we have leg day and go to posing practice with my trainer. Dine like ~~kings~~ queens at Cakes & Ale. Cooking demo Sunday. Could this weekend rock any harder?!

Tell me one of your fall favorites. Any seasonal recipes to share?

How did you do on the Presidential food quiz?

Halloween Pumpkin Roast

October 31, 2011 By Laura

Halloween is the perfect day for roasting pumpkin.

Touchdown!!! (John Bazemore/AP Photo)

Before I get into that tastiness, I need to talk a little football. In addition to being Halloween weekend, it was a HUGE football weekend. Georgia Tech‘s Homecoming game was against the undefeated Clemson Tigers. Tech won pretty 31-17, making me one happy girl Saturday night. 🙂

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Every fall people go crazy over the return of canned pumpkin to grocery store shelves. While the canned stuff is good (and convenient), it doesn’t hold a candle to homemade pumpkin puree.

Don’t use your jack-o-laterns for this.

Recycling is good, but those are different pumpkins. What you want to use is the smaller Sugar Pie Pumpkin, which has a sweeter, softer flesh. They can be found at most grocery stores.

Gutted and ready to roast

Yes, it is slightly more time-consuming than opening a can. The end result is well worth it. There is just something about the flavor and the texture that is much, much better. It will take your pumpkin pies and breads to a new level of delicious.

Post-Roast Pumpkin

You’ll notice a huge difference when using it for non-baking purposes too. I love mixing it in my Greek yogurt, smoothies, and pasta dishes.

Some people lick batter out of bowls… I may have done something similar with this pumpkin skin.

Yesterday I even mixed my pumpkin puree with coconut milk and cayenne and used it as a marinade for my tempeh before pan-frying it. Lunch doesn’t get more fall than that!

Pumpkin-encrusted tempeh salad

The puree can be portioned and frozen for later use (if you don’t eat it all at once). Pumpkin muffins year-round!

Pumpkin puree

The puree is decadent. Fresh pumpkin contains more moisture than canned, making the texture absolutely fabulous. You won’t be able to resist sprinkling some cinnamon and nutmeg on it for a mid-morning snack.

Perfect post-photo shoot snack

Don’t forget to save the seeds for roasting!

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It wasn’t a bad fitness week. Thank you all for your well-wishes regarding my injury. I did make the call not to run my portion of the relay. It was a tough decision, but I just literally couldn’t run more even a mile Saturday morning. Now I’m concentrating on healing up and being able to run the Half Marathon on Thanksgiving. I can’t believe its less than a month away!

Workout Recap (10/24-10/30)

Monday – 4 mile run, 6 min plank sequence, 100 push-ups
Tuesday – Biceps/Back, P90X Ab Ripper X, 100 push-ups
Wednesday – 100 push-ups
Thursday – 6 mile run, 100 push-ups
Friday – Triceps/Chest, Ab Ripper X
Saturday – Shoulders/Butt, 45 mins elliptical, 100 push-ups
Sunday – 15 mins abs, 45 mins stationary bike, 100 push-ups

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Roasted Pumpkin

1 sugar pie pumpkin
olive oil
salt

Preheat oven to 400 degrees.

Cut the pumpkin in half. Scoop out the “guts” (save the seeds to roast later), and then slice each half once to create a total of 4 pieces. Rub the wedges with olive oil and sprinkle with salt. Place on a foil-lined baking sheet to bake for about an hour (or until tender).

Scoop the meat out of the skins and puree in food processor.

***

Best costume of the weekend: Charlie Sheen with Goddesses.

What was the best costume you saw this weekend (or at work today)?

What food items commonly purchased pre-made do you like to make yourself?

Valpolicella and Amarone 101

October 13, 2011 By Laura

This was the day I looked forward to most on the trip.

We traveled about 30 miles outside of Verona to Valpolicella where my favorite wine is produced – Amarone.

We booked a tour through a company called VeronAround. Our guides, Daniel and Sabrina, were fantastic and very knowledgeable about the wines. I definitely recommend using them if you are in the region. They also do tours of Verona! Click here for their website.

Our first winery was Giuseppe Lonardi. All across Italy the harvests were early this year due to the unseasonably warm weather. This winery was on the last day of the harvest, so we did get to go out to the vineyards and see it in action.

Winemakers determine whether the grapes are ready to be picked by testing their sugar level. When it reaches the ideal point, its “go” time! Most winemakers have 5-8 hectares (12.5-20 acres) of land and the harvest takes about 3 days.

Giuseppe’s daughter, Silvia

Corvina, the most important Amarone grape, drying

After being picked, the grapes are dried on racks for a 3-4 months. This concentrates both the alcohol and the taste, making Amarone a richer (and more alcoholic) wine.

What makes it my favorite wine is that it is fruity without being too sweet. It’s heavy raisin on the nose with notes of cherries. There is often some spice on the end. It pairs well with bigger dishes (like grilled meats) and dark chocolate.

After this, the grapes have 3 stages to go through:

The juice is kept in stainless steel tanks to ferment for about 3 months
It is then transferred to oak barrels to age for 2 years
Finally it is bottled and aged about a year before it is ready to be sold

Other wines are also produced here: Valpolicella Classico, Valpolicella Classico Superiore Ripasso, Recioto Classico della Valpolicella, and Giuseppe’s own creation – Privilegia.

They each have their own processes as well. Winemaking is definitely an art!

The Lonardi’s were just beginning the production of the Ripasso. Above is a picture of Giuseppe himself dumping the first of the freshly picked grapes into the de-stemming machine. I was beyond excited to witness the start of the 2011 winemaking!

Giuseppe’s daughter, Silvia, conducted most of the tour (Giuseppe doesn’t speak English). We loved her instantly. She was so sweet. We are all about the same age… I may go back and just hang out with her. ~~And the French oak casks.~~

Silvia opening a Superiore to taste

2008 Amarone casks

The tasting was fantastic! We were able to taste the most recent bottles – 2008 Classico Superiore Ripasso (it doesn’t need to be aged as long as the Amarone), 2007 Privilegia, and 2007 Amarone.

The Privilegia is Giuseppe’s own creation. It is not made from the tradition grape blend, and therefore you won’t see the Valpolicella name on the bottle (they are very strict about wine rules!). This did not affect it’s deliciousness.

The family has recently opened an inn and restaurant where Silvia’s mom cooks. If you have the opportunity to go to Valpolicalla, please stop by for a stay and tell them I said hello! Click here for their website.

I could have stayed there all day, but we did need to get on to the next tasting with the 3 brothers of Fratelli Vogadori.

Can you believe this is their backyard? (Minus these hot mammas, of course 😉 )

Vogadori was fantastic as well. We tasted their Classico, Ripasso, Amarone, and Recioto.

Recioto is basically a sweet version of Amarone. The grapes are dried; however, the fermentation process is stopped earlier before all of the sugar turns to alcohol. It feels heaver and more velvety on the palate and pairs perfectly with dark chocolate or cantucci.

A couple of those Amarone bottles my or may not be in the mail on their way to me…

Here we also tasted olive oil. Many families have a small production of olive oil. We learned that it takes quite a lot of olives to make oil, so the smaller family winemakers only produce it in limited quantities. My mom now has a bottle in her kitchen. 🙂

Most places (here included) offer prosciutto and/or salami and bread sticks during tastings. The brothers brought out a blue cheese snack to go with the bigger wines at the end of the tasting. It was SO good – and that’s not just because we were 2 tastings in!

Corinne approved!

I mentioned before that one of the odd things about Italy is that it was so hard to find fresh veggies and fruit. After 2 weeks of carbs, cured meat, steaks, and more wine that I’ll ever admit to drinking, I’ve decided to do a modified version of the Standard Process Cleanse I did last November.

My rules:

10 days of all the veggies and fruits I can eat (more veggies than fruit, as much raw as possible)
4-5 tsp of oil a day (flax, olive, coconut)
1 C lentils or wild rice a day
2-3 protein shakes a day
1 serving of tofu, chicken, or fish a day on last 11 days
No alcohol
No diary
No processed food

The strict program doesn’t allow beans or nuts… but I’m allowing a small amount. I love nuts. (Yes, you can quote me on that.) I may also allow coconut milk after the first few days.

I was going to ban coffee… but I’m in my 3rd city this week and am averaging 4 hours of sleep per night. It’s about survival.

I love Italy, but the return of the (green) Sweet Potato Smoothie (and football!) was a welcome one.

***

I’m already on day 6 of the cleanse and feeling good!

Did I put you all to sleep by geeking out on wine? What is your favorite wine?

Do you do anything to cleanse a certain points in the year or after a period of overindulgence?

Creative or Crazy?

September 9, 2011 By Laura

Go Packers!

I’m happen to be in Milwaukee for work while the Packers open again the Saints. All of this is lost on me – I prefer college ball.

I had quite the view! People in Milwaukee are incredibly nice. They also really like Bud Light and Riesling (as evidenced by the patrons at the bar last night).

No, I wasn’t out partying. But how could I pass up eating dinner at the hotel bar while watching this shenanigans go down?!

Plus, I was in need of a treat after a workout so awesome it left me shaking. That one will be posted ASAP. 🙂

To entertain myself between work and the NFL, I researched fried foods. Apparently one can fry anything.

They claim everything is bigger in Texas. If bigger = fried, then “they” might be right! The prize for the Most Creative State Fair Food in Texas went to the Fried Bubble Gum.

Source: inquisitr.com

It wasn’t really fried gum – it was fried bubble gum-flavored marshmallows. That actually doesn’t sound so bad…

Last year’s winner was fried beer ravioli. Homer Simpson’s favorite dinner.

Click for source

But that’s nothing compared to Iowa’s Fried Butter on a stick. Seriously.

Who could even take one bite of that?!

Source: Iowa State Fair/ Steve Pope Photography

And we wonder why half of America will be obese by 2030?

Moo-ving on to ice cream, Ben & Jerry have finally outdone themselves. Coming soon to a store near you…

Schweddy Balls Ice Cream will consist of vanilla ice cream with a hint of rum and is loaded with fudge covered rum balls and milk chocolate malt balls. Schweddy balls on ice.

Please tell me Betty White’s muffin is next.

I love crazy, creative non-fried, non-ice cream combos too!

***

I once had a fried Snickers. Not gonna lie – it was good.

What’s the weirdest fried food you’ve ever seen/tried?

Do you get into the NFL? College football? Nothing?