Baked Lamb Meatballs & Cucumber Raita

March 28, 2013 By Laura

Certain meats are associated with major holidays.

Do we do this with veggies? Other than pumpkin at Halloween?

Thanksgiving is turkey, Christmas is often ham, the 4th of July is for burgers… and Easter is all about the lamb.

I really, really love lamb. It’s probably my favorite meat. Rich without being too fatty, it’s more decadent than a steak to me. It’s especially delicious with paired with my favorite herb – rosemary.

This year I decided to get with the theme and create a meatball with this Easter meat. I used a blend of ground lamb and pork. While I love lamb, it can be heavy. Pork is often used in beef-based meatballs. When I saw Gabby make her lamb balls, I couldn’t believe I did think of it first! (Thank you, Gabby!) The addition of a little pork gave the flavor of the meatballs more dimension.

Another fun ingredient was ricotta cheese. With this addition, it is almost impossible to dry the meatballs out during baking. The ricotta gave the meatballs a perfectly tender, almost silky quality!

One other note: when you make these, be sure to mince/finely chop rosemary, onion, and garlic. This way their flavor distributes evenly throughout.

Finally, I needed a sauce! Lamb always make me think Greek food, so I thought a Greek yogurt-based concoction was in order. Fresh cilantro pairs with the classic Mediterranean flavors of lemon, garlic, and coriander to liven up the heavier lamb, and compliment the cumin and cinnamon used in the meatballs.

The dip can be made a day in advance and stored in the fridge. It’s also delicious as a veggie dip, or used in place of mayo in chicken or salmon salad.

In conclusion, you should try my tasty (lamb) balls.

Did you really think I could get through a whole post without a ball joke?! Puh-lease.

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Baked Lamb Meatballs with Cucumber Raita

For the Balls:

3/4 lb ground lamb
1/4 lb ground pork
1 egg white
1/4 C fat-free ricotta
1/4 C red onion, finely chopped
2 cloves of garlic, minced
Juice of 1/2 lemon
1 T fresh rosemary, finely chopped
1 tsp ground cumin
1/2 tsp cinnamon
1/2 tsp cayenne pepper
1/4 tsp black pepper (or to taste)

For the Cucumber Raita:

1/2 small cucumber, finely chopped or grated
1/2 C Greek yogurt
1/4 C fresh cilantro leaves, chopped
1 clove garlic, minced
1/2 tsp ground coriander
1 T fresh lemon juice
Freshly ground pepper, to taste

For the Balls:

Preheat oven to 400 degrees F. Line a rimmed baking sheet with non-stick foil or parchment.

In a mixing bowl, combine the ground lamb, pork, egg, ricotta, onion, garlic, lemon, rosemary, cumin, cinnamon, cayenne, and black pepper until the spices are all well incorporated into the meat.

Form the meat into balls (1 heaping tablespoon each), taking care not to pack too tightly. Arrange on lined pan.

Bake for 15-20 minutes, or until the meatballs are just slightly pink in the center (150 degrees).

Makes 22 meatballs.

For the Cucumber Raita:

Grate cucumber with the skin on.

Squeeze out excess water from grated cucumber and place in a medium bowl.

Add remaining the ingredients and mix well.

Makes ~1 cup.

***

Unrelated, but have you guys seen this video of what 2000 calories looks like? 50 slices of bacon. Or 18.2 beers. Or 60 carrots.

For those of you who sacrificed something for Lent, what are you most looking forward to being reunited with?

Do you have lamb on Easter? Or do you associate with another meat or vegetable?

Mexican Spaghetti Squash Pie + WIAW

March 20, 2013 By Laura

People will eat anything.

I know I’m all #strangebutgood, but some take it way to far. To the point of #strangebutnasty.

Pizza seems to be the most common canvas for strangeness. Sometimes it works – I love a runny egg on my socca (it’s also delish on my cauliflower pizza crust).

However, some things just shouldn’t happen. Like insane stuffed crusts. I ran across this article listing the “12 Craziest Things Mankind Has Stuffed Into Pizza Crusts.”

That is a cheese burger crust. A.K.A. Heart attack waiting to happen.

This next one I must admit is creative. But come on. Do you reallllly need buffalo wings in your crust?

Moving on to something less nauseating… it’s another green WIAW! Eating a high protein diet doesn’t mean sacrificing veggies! I have a fruit or veggie with every meal, so I’m especially glad Jenn decided to rock out with her green out this month.

Check out my 7 veggie-laced, protein-filled meals below, and then click here to head over to Jenn @ Peas and Crayons to get to see how everyone else is green-ing up their food this month!

Meal 1:

Predictably, I began my day with a cocktail (apple cider vinegar, water, Glutamine, and Fitmixer Aminos).

This morning I went savory. Remember this Spaghetti Squash Pie? Today I made it Mexican and ate it for breakfast. I prepped the meat and squash the night before, so it was easy to compose and throw in the oven first thing in the morning. #strangebutgood

I LOVE this combo. It’s not so weird to have eggs, cheese, and salsa in the morning… so why not add some ground chicken and squash and call it a pie?

I used salsa in this version and added bulk using black beans. After it cooked, I added fresh avocado to the top – I wouldn’t recommend skipping this step.

Recipe at the bottom.

Meal 2:

Spicy baked chicken had become something of an addiction. I baked this with a TON of Indian spices – ginger, dry mustard, cinnamon, garlic, onion, coriander, cumin, garam masala, turmeric, cayenne, and fenugreek.

Eaten with perfectly ripe mango. Sweet + Spicy = Addiction Strange but good?

Meal 3:

Lunch was a post-leg workout meal. Let’s pretend I was more creative… but no. I brought my old favorite to the gym. Carrot Cake Protein Batter. Made with french vanilla Designer Whey and topped with brown rice crispies. After 100 hack squats, I would have eaten my first. But this probably tasted better. 😉

Meal 4:

The salt-free deli turkey addiction continues. Today I made little cucumber open-face sandwiches and topped them with avocado, red pepper flakes, and freshly ground pepper.

I mayyyyy have also done a little quality control for a cake I was baking. This is my first attempt at gluten-free baking, so it had to be tested. I made a mini confetti cake:

Meal 5:

You guys know my friend Kat who guest posts here every Thursday? It was Kat’s birthday yesterday! She had a potluck dinner at her place, so I enjoyed everyone’s home cooked dishes at dinner. We had kale salad, roasted sweet potatoes, beet and orange salad, nuts, hummus, GF chips, and peanut M&Ms. All the basic food groups. And wine… heart health is important, you know. 😉

Plus cake. Kat is gluten-free and requested a GF confetti cake. I happily obliged and made a cake based on this recipe, plus some boozy hazelnut icing.

The flavor of the cake was awesome; it was just enough vanilla to have a distinct flavor. I was especially happy that it remained moist. However, the texture was a bit gummy. Anyone know how to fix that? Or is that just common in a GF cake?

The icing was a win. Nutty and creamy, it was just the thing against the vanilla cake.

Frangelico (Hazelnut) Frosting

3 C confections sugar
1 stick (1/2 cup) salted butter, room temperature
4 T Frangelico (hazelnut liqueur)

Whip butter with electric (or hand) mixer until light and fluffy (~3-4 mins). Slowly add powdered sugar, a few tablespoons at a time (adding slowly means it’s less grainy and requires less sugar to thicken).

When the frosting looks thick enough to spread, drizzle in the Frangelico and whip it until combined. If this makes frosting too thin, add another tablespoon of powdered sugar.

Meal 6:

Ha! There were no more meals. I ate 5-7 at the party, and enjoyed celebrating with Kat!

How awesome are the photo bombers?!

Kat is guest posting again tomorrow – don’t forget to come back by and wish her a happy belated! Teaser: I think her post is going to be related to the Ultra Marathon she ran last weekend!

Mexican Spaghetti Squash Pie

1 small spaghetti squash, pre-cooked (about 3.5 cups, easy microwave instructions here)
1/2 C egg whites
1/2 C fat-free ricotta cheese
1 tsp dried cilantro
1/2 tsp cumin
1/2 tsp garlic powder
8 oz. ground chicken
1/4 C red onion, chopped
1 jalapeno, seeded and diced
1 clove garlic, minced
1 C salsa
1/2 C black beans

Preheat oven to 350 degrees, and prepare a pie dish.

Stir together the spaghetti squash and egg whites. Pour evenly into the pie dish as the crust (note: this will look too runny, but it isn’t – the egg will solidify in the oven).

Mix together the ricotta cheese, cilantro, cumin, and garlic powder. Arrange evenly over the spaghetti mixture, leaving ~1/4 in space around the edge to preserve the “pie” look.

In a large pan, brown ground chicken with onion, jalapeno and garlic (can also use olive oil). Add salsa and beans, allowing to cook over medium until warmed (~6-7 mins).

Evenly pour the chicken and sauce mixture on top of the ricotta layer in your pie dish.

Bake uncovered for ~45 mins, or until most of the “jiggle” is gone.

***

The protein count for the day: I don’t know… I definitely did well but I wasn’t about to measure everything at a birthday party. Let’s just say my leg day was fueled.

We all like brinner (breakfast for dinner), but do you ever eat dinner for breakfast?

Do you ever make a “tester” when you try new recipes?

Strange But Good Midnight Snack

February 22, 2013 By Laura

There’s some “rule” about not eating after 7p.

I call bullshit on that rule…

I don’t buy into that. You’re body uses sleep time to recover. What helps the body recover? Nourishment! Why would you go to bed hungry?

Plus, then you wake up hangry. I don’t need any added grump-factors early in the morning! Thus, I always have a midnight snack.

This just looks like an innocent chocolate Greek yogurt bowl… a little cereal, cocoa powder sauce, cacao nibs… cayenne… but that’s not strange ~~for me~~.

Then this happened:

Attack of the killer carrot!

You guys know I love carrots. A lot. What could be better than carrot cake? A Chocolate Carrot Cake Protein Bowl! So, I grated a carrot and tossed it into the mix. Then mixed thoroughly.

All swirled together, each bite had creamy chocolate, a ribbon of rich cocoa sauce, sweet carrot, light crunches from the crispy cereal, and a satisfying bite from the cacao nibs. Sensory overload, in a strange but good way.

Yes, I’ve used the same spoon all week. Don’t judge.

Obviously I hated it.

Chocolate Carrot Cake Bowl

3/4 C Greek yogurt
1/2 scoop chocolate protein powder
1/2 tsp vanilla
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp cayenne (optional)
1 carrot, grated

In a small bowl, combine all ingredients.

Top as desired. My toppings included: brown rice crispy cereal, cacao nibs, and a cocoa powder sauce (1T cocoa powder, 1T almond milk, 3-4 drops liquid Stevia).

Devour. Sleep like a baby.

I want to see YOUR strange but good food!

The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above.

In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.

Remember to use #strangebutgood in any Tweets and Instagrams of your creations. 🙂

***

This week has seemed longer than most… I’m really looking forward to the weekend and some Oscar-watching!

Do you believe in a late night snack?

Will you watch the Oscars? Is anyone making some Oscar-themed snacks? I’m putting my strange but good thinking cap on…

Butternut Banana Protein Shake

February 18, 2013 By Laura

There is something in the water.

Ok, there are probably lots of things in our water… I don’t think about it.

This weekend I must have been drinking the ‘roid water because I was hitting PRs all over the gym. I don’t feel any different in terms of ability, but for some reason the weights were lighter these past few days.

My Saturday PRs were: (unassisted) dumbbell chest press, include bench press with a twist, and pullovers. Then on Sunday I PR’d on the read delt machine. I’d been stuck at the same weight forever… but I turned up the music and told the thing is was going to move ~~Cee Lo-style~~.

The only thing I’ve changed is to make sure that immediately following a workout I have whey protein with a complex carb. That works for me because my favorite post-workout snack is a protein shake.

I had not been making many – it’s too cold – BUT Heather gave me a good reason to being them back into my life with her Meatless Monday A-Z ingredient: Xanthan Gum!

Xanthan gum is a thickening agent and it prevent separation. These qualities make it a perfect smoothie/shake addition! If you read the ingredient list for most ice creams and milkshakes, you’ll find Xanthan gum, as it gives these desserts a fabulous creamy texture.

Bananas are often used to make shakes thicker in the healthy-living community. I used it in my Oatmeal Cookie Shake! Never one to settle for “normal,” I began using alternatives like butternut squash or sweet potatoes to thicken my protein-laced creations. What I never thought to do until this weekend was use BOTH.

Sweet banana and butternut make for one fabulous combination. It’s almost like a cold pie filling! I loved it with the almond extract – it makes everything taste like cookies to me.

This shake is especially good to have post workout – you get your 20g of protein from the powder, carbs from the banana and butternut, potassium for muscle recovery from the banana, and anti-inflammatory benefits from ginger and cinnamon.

A little bit of Xanthan goes a long way here with the already-creamy banana and butternut combo. What results is a treat so fantastically thick you’ll need to eat it with a spoon.

If you’re so inclined – and I am ALWAYS inclined – you can toss in some spinach for an extra serving of greens. You can’t taste it. Don’t be scared.

Yes, I put this back in the blender after taking pics the “normal” colored shake.

Butternut Banana Shake

1 scoop vanilla protein powder
1/3 C butternut squash, pre-cooked
1/2 banana
1/2 tsp cinnamon
1/2 tsp almond extract
1/2-1/4 in piece fresh ginger
1/8 tsp Xanthan gum
6-7 drops liquid Stevia (optional)
Spinach (optional)
Ice + water, to taste

Place everything in a high-speed blender (I used my Vitamix) and blend until smooth.

Transfer to a glass and enjoy!

***

I know some one will ask… that spoon is from this Etsy shop. ~~Good luck. I spent an ungodly amount of money on spoons.~~

Can you name a food that starts with an X? I think I can name 2… I have NO idea what Heather’s going to do for the next few rounds!

Have you ever used thickeners for before?

Strange But Good Spinach Dip

February 15, 2013 By Laura

Green food has my heart.

Next year I may revolt and turn Valentine’s Day into an ode green food.

Dip is always good in my book. Well, almost. I’m sure there have been nasty dips made. One of my favorite dips – Spinach – is beautifully green. The problem with most spinach dips is that they are loaded with cheese/fat/salt/other stuff I can’t have. And where’s the protein?!

I went back to my vegetarian days for the solution. Tofu and nutritional yeast. I swear there is nothing these two ingredients can’t do.

Blending the two together with my favorite spices created a creamy, cheesy base for my spinach dip. Cinnamon and nutmeg may seem like strange additions, but they are really good with greens! They complemented the smoked paprika to give this dip a fabulous depth.

Of course I then I un-veganized the recipe. Twice.

For lunch I made a crust from 2T Kamut flour, 1T coconut flour, 1T apple cider vinegar, and just enough water to make it pancake batter consistency. Then I cooked it a pan like a pancake before topping it with my Spinach Tofu Dip, zucchini, and balsamic chicken and placing it under the broiler to brown.

Then for Meal 6 I mixed my dip with shredded chicken in a ramekin and baked it for 10 mins to make a creamy spinach-chicken treat. The dip alone would be awesome wamred in the oven and eaten with crusty bread.

It tasted even better because my chicken was FREE! Whole ~~Paycheck~~ Foods took much longer than promised to get the Naked (read: no salt) rotisserie chicken out of the oven. I waited SO long to get it that they comped my whole chicken! They may be pricey, but Whole Foods has the BEST customer service. Amazing Valentine’s Day present. 🙂

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Cheesy Spinach Tofu Dip

9 oz firm tofu
3 cloves garlic
2 T nutritional yeast
2 T apple cider vinegar
3/4 tsp black pepper
3/4 tsp oregano
1/2 tsp onion powder
1/2 tsp smoked paprika
1/4 tsp cinnamon
1/8 tsp nutmeg
1 C frozen spinach, thawed

Place all ingredients except the spinach in a high-speed blender and mix until smooth.

Squeeze excess moisture out of spinach, then add to blender.

Pulse until just combined; there should still be large pieces of spinach.

Makes 1 3/4 C.

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I want to see YOUR strange but good food!

The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above.

Remember to use #strangebutgood in any Tweets and Instagrams of your creations. 🙂

***

Single’s Awareness Day isn’t so bad. I visited to my two loves: the gym and Whole Foods. Good workout + free chicken = happy blogger.

When was the last time you experienced excellent customer service?

Did you do anything strange for Valentine’s Day? Keep it clean, ya’ll… 😉

Happy Singles Awareness Day

February 14, 2013 By Laura

I like being ~~married to the gym~~ single.

I couldn’t even handle having a cat in my life.

What I can handle is eating red food. I’ve been traveling too much to make anything special, but if I make it to the grocery store today I may eat something red.

In the meantime, I did manage to round-up my favorites… and separate them into courses. ~~This is what happens when you blog on an airplane.~~

Then I couldn’t help myself – I made a new sugar-free, high protein microwave cake when I got home from the airport. It was late, the pics are dark… but this is what happens when you are without chocolate cake and Nuttzo for days. Cravings must be satisfied! Recipe at the end.

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Breakfast

Raspberry Baked Oatmeal (To-Go!)

♥

Strawberries and Cream Oatmeal

♥

Roasted Beet and Orange Smoothie

♥

Mains

Crabby Smoked Gazpacho

♥

Vegan Goat Cheese Stuffed Oven-Roasted Tomatoes

♥

Veggie Sushi with Beet Wasabi Sauce

♥

Dessert

Beet Protein Frozen Custard

♥

Strawberry Smoky Almond Tart

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This last dessert is the one I made upon arriving home last night. I had a fierce peanut butter and chocolate craving, and this sugar-less treat fit the bill. And did I mention it has 30g of protein???

If you stop the microwave while it still looks a tad jiggly on top, you’ll have a gooey, molten cake. Which is exactly when I did, and highly recommend. Then I topped it with a healthy serving of Nuttzo (which I am obsessed with), and a festive strawberry heart.

Peanut Butter-Chocolate Microwave Cake

2 T peanut flour
1 scoop (2T) chocolate protein powder
1 T cocoa powder
1/8 tsp baking powder
1 T pumpkin puree
1/4 C egg whites
1/4 unsweetened almond milk (or water)
1/2 tsp vanilla extract
8 drops chocolate liquid stevia (I used NuNaturals)

Mix the dry ingredients in a small bowl. Add wet to dry and stir to combine.

Transfer to a small, greased bowl (I used coconut oil). Microwave until just done, ~ 45-60 secs.

Transfer to a plate, top as desired, and enjoy!

Approximate Nutritionals: 180 calories, 4g fat, 150.8mg sodium, 11.2g carbohydrates, 4.8g fiber, 1.5g sugar, 31.5g protein

I received this jar of NuttZo free of charge through participation in a FitFluential campaign. I was not otherwise compensated; all opinions on the product are my own (I already ate the stuff religiously). Check out NuttZo on Twitter and/or Facebook!

***

Happy Valentine’s Day!

I think this is the perfect night to curl up with a glass of red wine, some popcorn, and dark chocolate while watching Grey’s.

Do you have big Valentine’s plans?

What is your favorite Valentine-themed food? I dig those Reese’s hearts… the shapes have more PB!

Smokey Chicken Wing Chili

February 11, 2013 By Laura

I have never eaten a chicken wing.

Gnawing on a bone does NOT appeal to me.

The sauce makes it tempting though. Yummy, smokey hot sauce. Why should I have to chew on a bone to get it? A thick bowl of Tabasco-laced chili sounds much more appealing!

The smoked paprika and the Tabasco sauce zing worked really well with the fire-roasted tomatoes. It gave the chili a campfire feel. Almost as rustic as gnawing on a bone, no?

You can adjust the amount of paprika and sauce to your heat preference. If you don’t have smoked paprika, you could also add a little liquid smoke.

Traditional chicken wings sides of carrot and celery sticks are the main veggies I used in the soup. I topped it with smokey blue cheese and celery leaves… and a little extra sauce because I do love my heat.

This would also make an excellent vegan chili if you replace the chicken with TVP!

Smokey Chicken Wing Chili

1 lb ground chicken
1 T avocado oil
1 small yellow onion, diced
1/2 cup red pepper, diced
1/2 cup celery, diced
1/2 cup carrot, diced
2 cloves garlic, minced
2 tsp cumin
1 tsp smoked paprika
1/2 tsp oregano
1/4 tsp cayenne
1/4 tsp black pepper
1 bay leaf
1 C no sodium chicken broth
1 (15 oz) can no salt added fire-roasted diced tomatoes
1 (15 oz) can no salt added black beans, drained and rinsed
2 tsp Tabasco sauce (or other hot sauce)
Celery leaves
Crumbled blue cheese, to top

Cook the chicken in a large pot over medium heat and set aside.

Pour oil in pot and allow to warm. Add the onions, red pepper, celery and carrots. Cook until tender, ~10 minutes.

Add the garlic and spices, cooking until fragrant, 2-3 mins.

Add broth, chicken, tomatoes, beans, and hot sauce. Allow to simmer for 30 minutes.

Serve topped with crumbled blue cheese to taste.

Makes 5 servings.

Approximate Nutrition (does not include cheese): 285 cals, 11.6 g fat, 119 mg sodium, 20.3 g carbohydrates, 5.9 g fiber, 4g sugar, 22.9g protein

***

I’ve also never had a fast food hamburger. Or a baked potato (can’t stand potatoes).

Do you like chicken wings?

Is there a “common” food you have never eaten?

Awareness in the Long Run + Sweet Potato-Pecan Mac N Cheese

February 7, 2013 By Laura

I know I’ve already complained…

But it’s really flippin’ cold.

Honestly, it isn’t TERRIBLE. I have a lot to be happy about. I made it through security with my questionable stash, had a productive day at my client’s office, and had a bangin’ workout.

Hotel workout

Not too shabby for a hotel gym that only had dumbbells, eh? I sure was happy to have a homemade chicken burger, celery, and snow peas waiting for me in the room after that burn.

I was also happy to have my Pop Snax. You can find these in the children’s food aisle at Whole Foods. Don’t judge! Kid food travels well and is typically low in sodium and sugar!

Pop Snax

Even better? When I asked an employee if she’d tried them before, she said she hadn’t but that I could try them for FREE. She game me the whole container. Yet another reason I ♥ that place.

Enough about me and my random foods. Kat is back this week with an amazing San Fran trip recap, and some serious mac ‘n cheese food porn.

Heeeeere’s Kat!

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There are so many ways to be self-aware. I think it’s increasingly natural for many of us to be aware of our food and what we put into our bodies, and we are generally aware of our basic needs and desires. For example… You could be aware of whether or not you are cat person or if you are more like a cat. Laura and I both feel that the following photo describes both of us (Editor’s note: Me? Never… HA!):

Okay, okay, really I was trying to find a way to fit this in!

But I’m talking about a different kind of awareness…the kind where you have to pay attention… to yourself.

Instead of looking at what others are doing or saying and judging them, looking at yourself and wondering why you feel that way about something said or done or the situation you are in. Then, don’t judge it or try to change it. Just accept it. Whether you’re happy, sad, or in pain from a work out (or something in life), it’s okay to accept it.

I started another 30-day yoga challenge on Saturday. It was a spur of the moment decision, but I’m ready to make some changes. What changes, you ask!? Well, I’m not even sure I know. I just know that I feel ready to change even more for the better, keeping with my New Year’s theme of taking crap off my plate to enhance the quality of what I do take on.

Yoga makes me run smoother, love better, and enjoy life.

I want to be more aware of the way I respond to other people and situations and why. I want to be more aware of my stressors and triggers that throw me into a mood, a frenzy, or some other state of discomfort. I want to listen to my body’s needs and desires in a new way. Yoga really helps me to concentrate on feelings that flow naturally and become more aware of them.

My goal in all this is to learn to love myself and my life more. I think my new “awareness” will help me to be more understanding, forgiving, and loving – of myself and others – in a unique new way. In the physical long runs and in the long run of life, awareness leads to growth – physical, mental, emotional. My theory? This is how to live a long and fulfilling life.

Now… onto some PHYSICAL and FOOD! Because I also personally think a good life is also when you get to spend as much time as possible outside being active and enjoying good food! (Editor’s note; AMEN to that!)

Recap 1!

RECAP!

I had some good times with old friends and acquaintances, we went to Napa and I got to visit Sullivan Vineyards (that Laura recommended) and joined the wine club, saw the Golden Gate from the overlook in Sausalito at night, explored the whole city on foot, did a trail race, had a picnic at Cowgirl Creamery (Editor’s note: No you didn’t! Lucky!!!), did more exploring, and rode on an old school cable car. The trail run was the most beautiful, and the steepest I have ever done.

The SteepRavine was the steepest and hardest, but also the most beautiful trail run I have ever done! It was a HUGE race. I chose the 25K distance. But… well…. as I told Laura and some other bloggers last week, I went off course, and ended up running an extra couple of miles. Oops!! But you can’t really be upset about that when it was THAT beautiful! (Editor’s note: You probably did it on purpose ;))

CHECK OUT THE VIEWS!!!!!!

Some of the most inspiring moments in the race showed up when you least expected them. I really paid attention to my body. I had to stop and adjust my food. It was freezing, and then hot, and then freezing. But I got to meet a lot of cool people out there, one of whom told me that you usually can’t see so far because it’s too foggy. Boy did I luck out!

My friends Sara and Jenny were kind enough to drive me out there and wait on me while I finished. And then we had an amazing little picnic afterwards. They really made my trip enjoyable. They were spectacular hosts who made me feel at home. The way they made me feel comfortable, made me feel calm, safe, and happy. Definitely good! They also helped me with my itinerary for my last day, where I got to visit the Ferry Building! CHECK OUT ALL THESE COOL LOCAL SAN FRANCISCO GOODS!

Cowgirl Creamery after the Race!

Ferry Building

I came back feeling extremely food inspired. Jenny and Sara took me to a place called Homeroom Mac and Cheese. Yes, that’s what they make! They specialize in Mac N Cheese!!!! Check out their menu! It’s inventive and awesome. I took a spin on it and created two of my own last Friday. I made a Sweet Potato Pecan Baked Mac n Cheese and a Tomato Basil Pesto Baked Mac n Cheese.

I personally liked the sweet potato better, so I HAVE to share this recipe. ~~Let’s pretend I actually measured most of this!~~

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Sweet Potato-Pecan Baked Mac ‘n Cheese

1 egg (tofu would work)
1 ½ C milk or milk substitute (I used coconut milk!)
¼ C fat-free sour cream (or substitute)
~2 T brown rice flour
~2 T butter
8-10 oz of Gluten Free Elbow Macaroni Noodles
CHEESE – LOTS OF GRATED CHEESE! (please grate your own… it DOES make a difference) – I used 1 C Cheddar, ¼ cup fontina, and ¼ cup smoked gouda
1 sweet potato
Pecans to top
Salt and pepper to taste (and a little cayenne)

Pre-heat oven to 375. Prepare an 8×8 pan for the mac.

Cube your sweet potato into roughly ¾ inch cubes and spread out on a baking sheet. Place in oven. I did not season or oil – plenty of seasoning and oils from the rest of the meal!

Boil noodles according to package instructions. Make them al dente; don’t over-cook. Strain, rinse with cold water. Strain again. Set aside.

Now the yummy part! Take your butter and flour and mix together in a sauce pan over medium heat. USE A WHISK! This makes a delicious roux. Don’t let it get TOO brown, but you want to do this for a good base flavor.

Reduce the heat to medium low, add milk, and mix until combined. Wait a minute for the temperature to drop because you don’t want your egg to cook! Keep whisking.

Start slowly adding your cheese. You could add even more than I recommended. Add all but ¼ cup of the cheddar (reserve that for the topping).

Once all the cheese is good and mixed in, you should begin to feel excited, very excited about the creamy delectableness. Add salt and pepper and a bit of cayenne, if desired. Paprika or cinnamon would also be good here. Taste it. Make sure it tastes good. This is an important step people – do NOT skip it! Whisk again.

Pull the sweet potatoes out of the oven. You want them to still be pretty firm, like the texture of an apple. Add the sweet potatoes AND the noodles to the sauce deliciousness. Mix up. Put in 8×8 baking dish.

Sprinkle the reserved cheddar on top and about ¼ to ½ cup of pecans – however many you like!

Bake at 375 for about 40 minutes.

Note: When you pull it out, it WILL BE JIGGLY! That’s okay – it’s because it’s creamy. Wait 5-10 minutes then serve and devour!

Please be sure to invite friends. (Editor’s note: I didn’t receive an invite. I demand an invite. De-Mand.) This will keep you from eating the whole pan in one sitting by yourself. Your friends will never forgive you for making them the best mac n cheese of their lives. Also serve with veggies.

I didn’t get many good pictures because I had people over and we dove in too fast… SORRY!

-Kat

***

Oh Kat… why must she make me drool from my hotel room? Whatever. I have more fro-yo for dessert. 24 degree temps, be damned.

Have you ever been inspired by something you ate at a restaurant, and then liked yours better?

How often do you pay attention to YOURSELF?

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