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Hard Core + Muesli Fusion Giveaway

October 1, 2013 By Laura

I’m sure my washboard abs are in there somewhere.

Too bad I can’t just go to the fridge for that 6-pack…

I’m in the homestretch for my next figure competition.  My abs have 5 weeks to make their appearance.  They are always, always fashionably late.  Today’s Work It Out is a quick overview of my new ab strategy (it’s working!!!).

sprint2table-workitout

Let me bring by giving you my top ab secret: abs are made in the kitchen.  There is no way around this.  You’re diet must be on point unless you are one of those naturally blessed people who I want to kill.  I was not blessed.  I have a short torso.  When I gain, it’s always in my stomach first.  Why can’t it go to my boobs quads?!

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We’ll come back to the kitchen in a bit.  First, let’s talk exercise.

I lack the patience to do a ton of dedicated core work back-to-back.  I also lack the patience to rest between sets (except on leg day when I’m begging to rest).  My solution is to combine them!

Every other day I work core moves into my upper body workouts.  Rather than stand around between each set, I drop to the ground and do 25 ab reps.  My arms rest while I do core, and my core rests while I do arms!  Yes, you do use each as a secondary muscle, but it’s not so much that you’re sacrificing quality.

Hard Core Workout

If I do 6 exercises, 4 sets each, I’ve done 600 core exercises by the end!

While I plan you workout, I select 4 core moves to perform.  After weight set 1, I do core exercise 1.  After weight set 2, I do core exercise 2, and so on.  Here’s a “how to” for the group of 4 that I’ve been loving lately:

Hard Core

Body Rocks (thanks to Heather for this idea)

In and Outs

Stability Ball Sit-Ups

Figure Eights

Note: Don’t do this every day.  Your abs need time to rest and recover just like any other body part!

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Back to the kitchen.  There are several foods that are particularly guilty of being junk food in healthy clothing.  Flavored yogurts (sugar bombs), deli meat (infested with preservatives and sodium), and granola (again with the sugar) are big ones.

For today’s “Favorite Things Anniversary Week Giveaway,” I want to share my favorite granola with you.  I was first introduced to Muesli Fusion at Blend last spring.  Always the skeptic, the first thing I did was read the label.  Lo and behold, it’s not a junk food in disguise!  Bonus: they have gluten-fee option!

muesli fusion

I love using it to top my post-workout protein smoothie bowls.  It gives my the carbs I need to refuel and adds some texture to my smoothie.

Athlete’s Fuel is my favorite – it has 7 grams of protein and only 3 grams of sugar per serving!

growing naturals green smoothie

Want to try it for yourself?  Muesli Fusion is offering a $50 gift code to one of you.*  With that much money, you can try a few flavors!

*Again, this is not a sponsored giveaway. I reached out to my favorite brands and begged asked nicely for a giveaway opportunity so you can try them out too.

a Rafflecopter giveaway

***

Don’t forget – there’s still time to enter the NuNaturals giveaway!  And, speaking of birthdays, happy birthday to Lisa!!!

What is your favorite granola flavor?

Do you have the patience to do dedicated core work?  Which moves are your favorite?

Filed Under: Core, Fitness, Giveaway, Products, Weights Tagged With: abs, breakfast, core, granola, Muesli Fusion, snacks, work it out, workout

Lemon Cardamom Granola

August 17, 2012 By Laura

I’m a schwag whore.

 

 

Race expo bags, conference loot, free t-shirts, retreat goodies… you name it, I get excited.  You can imagine my eyes popped out of my head when I saw the gigantic bag ‘o schwag we were gifted at the Blend Retreat.  Lots of bars, cereal, Fitmixer Aminos, protein drinks, and even granola.

One of my favorite items was a lemon-blueberry granola by Nature’s Indulgence.  It’s loooong gone, but I still think about it.

 

 

When I saw this guest post on Lauren’s blog, I was excited to be able to combine those flavors once again.

I had to take liberties with the recipe, as my training diet doesn’t allow for the sugar.  You know what?  I don’t even miss it in this recipe!  A mashed banana helped to sweeten and bind the granola, and it lended a subtle fruit flavor since dried fruits are a no-no (pure sugar, people!).

 

 

Another twist I put on the original was to add a bit of cardamom.  You have to be careful with it – a little goes a long way – but a small amount added to sweet-ish recipes can elevate it to something uniquely delicious.

 

 

One of the things I liked the most about the Nature’s Indulgence version was the inclusion of millet.  It added a cool crunch to the texture.  I didn’t have any millet, but the chia seeds in my version to achieve a similar effect.

It is really fantastic sprinkled over a bowl of Greek yogurt with fresh plum and cinnamon.

 

Recipe at bottom.

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First a little round up from the blog world!  I sometimes worry that much of the stuff I make is too weird for anyone to actually try.  More often that not I end a description with “Its really is good, I swear!”

Because of this, I get unnaturally excited when you guys share your own iterations of recipes I’ve posted.  Here are a few recent shares from around the blog/Instagram world… they’re good, I swear!!!

 

Allie ordered her very own peanut flour and tried my favorite sauce combo: peanut four, almond milk, and sriracha:

 

 

Heather rocked out a vegan version of my Tiramisu Protein Parfait using a coconut whipped cream that looks absolutely scrumptious:

 

 

Ashley made this Protein Breakfast Tart that I adapted from Tessa… coincidentally, I made it again yesterday morning. 🙂

 

 

Lauren made my PB & Jeggs with a grilled PB&J after I told her of my childhood love.  I wonder if anyone will try this lightened up version posted yesterday. 

 

 

Last but far from least, Meg made my take on a Cauliflower Pizza Crust.  It turned out beautifully, and I love her runny egg on top!

***Since the original post, I’ve remade and improved upon the crust.  Based on feedback from others I realized the measurements needed to be more precise and detailed instructions.  Look for that update on Monday!***

 

Thank you to everyone who has tried a recipe and/or given feedback!  I love learning from you all. 🙂

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Lemon Cardamom Granola

  • 1 C rolled oats
  • 1/2 large banana, mashed
  • Zest & juice of 1/2 lemon
  • 1T coconut oil
  • 1 T chia seeds
  • 10 drops NuNaturals Lemon Liquid Stevia
  • 1 tsp cinnamon
  • 1/4 tsp cardamom
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract

 

Pre-heat the oven to 325 degrees.

Stir all ingredients together in a large bowl until well-combined.

Spread the mixture evenly onto a parchment-lined cookie sheet.

Bake for 15 mins.  Stir the granola and bake another 10 mins, until golden brown.  

Allow the granola to cool completely before transferring it to an air-tight container.

Note: If you don’t have Stevia, you can sub in 1-2T of your favorite liquid sweet treat (maple syrup, agave, etc.).

Makes 4 servings (1/4 C each).

Approximate nutritionals: 117 calories, 6g fat, 16.4g carbs, 2.3g fiber, 2g sugar, 3g protein

***

I’m attending y first show this weekend!  I can’t wait to see the figure competitors… it’s hard to believe that’s going to be me in a few months! 🙂

What is your favorite granola combo or recent blogger recipe?

What are you looking forward to this weekend?

 

Filed Under: Products, Recipes Tagged With: Blend Retreat, breakfast, granola, snacks, vegan, vegetarian

Chewy Granola Cookies

January 16, 2012 By Laura

Some might call these Oatmeal Cookies.

Yup – I’m finally posting the recipe for these lovelies I mentioned last week.

These Granola Cookies aren’t as sweet as yer mamma’s cookie, and the goji berries makes me think of granola rather than oatmeal.

You can call them whatever you want.  At under under 100 calories, I call them awesome.

These chewy cookies have a hint of molasses-y sweetness from the brown sugar.  Walnuts add a great crunch, and I loved the punch of cinnamon.  The whole wheat flour and oatmeal make them more filling than a “typical” cookie.

If you use the flax egg and Earth balance, these make a terrific vegan treat.  Plus, you can eat the batter without fear of Salmonella (as if that’s ever stopped me before…).

These cookies are great crumbled atop Greek yogurt for breakfast, as an afternoon snack, or dipped in milk for dessert. They also freeze really well!

[Tweet “Chewy Granola Cookies – a healthier #vegan take on oatmeal cookies!”]


Chewy Granola Cookies - healthy enough to eat for breakfast!

Chewy Granola Cookies

  • 1/4 C (1/2 stick) butter or Earth Balance, softened
  • 1/4 C unsweetened applesauce
  • 1/3 C light brown sugar, packed
  • 1/3 C xylitol (or other sugar-substitute)
  • 1 flax egg (1 T ground flax + 3 T water), or 1 regular egg
  • 1/2 tsp vanilla extract
  • 1/4 C all-purpose flour
  • 1/2 C whole wheat flour
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 1/2 C rolled oats
  • 1/4 C goji berries (or raisins)
  • 1/2 C walnuts, chopped

Preheat oven to 350°F.

In a large bowl, cream together butter, applesauce, sugars, egg and vanilla until smooth. In a separate bowl, whisk flours, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, goji berries and walnuts.

Scoop cookies onto parchment-lined baking sheet leaving ~2 inches between. Bake them for 10-12 mins, until golden. Let sit on baking sheet for ~5 mins before transferring to a rack to cool.

Makes 24 cookies.

Approximate nutrition: 74 calories, 2.6g fat, 12.2g carbohydrates, 1g fiber, 3.1g sugar, 1.3g protein.

***

It’s another week of travel – very conducive to rockin’ out some Body Rock.

Do you like super-sweet desserts or something more savory?

What is your favorite kind of cookie?

Filed Under: Baking, Recipes Tagged With: Body Rock, cookies, dessert, granola, kickboxing, oats, P90X, running, snacks, workout

Biscoff Granola

September 23, 2011 By Laura

I’m primed by Whole Foods.

Did you know that stores are priming you to buy certain things?  They use store layout, temperature, displays, dewy mist on fresh veggies… they even leave the cantaloupes in the cartons at WF to make then feel more “rustic” (read: farm fresh).

Bananas and apples have “ideal” colors for sales.  Despite the beautiful color, the average grocery store apple is actually 14 months old according to this article.  Gross.

Unfortunately, you can look at my grocery bill and see that Whole Foods‘ visual merchandising works on me.  And I majored in advertising!

Funny how logic tells you one thing, yet impulse still takes over…


It seems I’ve also been primed by Delta and Biscoff.  Impulse took over and I am posting an airplane-inspired delicacy today because I’m leaving for Italia tonight!!!  I thought this trip would never get here.

Well, it’s almost here.  I have a 730am meeting that is 30-45 min north of the city.  Why didn’t I take today off?!

We are flying Delta, which means I will be enjoying more than my fair share of Biscoff.  And I will be praying for an upgrade.

Naturally, I made Biscoff Granola to take with me.

Crunchy, cinnamon-laced, cookie-inspired.

These are filled with raw oatmeal, sunflower seeds, and cashews as the base.  The coconut give it a little chew and the cacao nibs bring a cocoa-coffee-laced flavor (coffee + Biscoff = perfection).

It’s fantastic on it’s own, with yogurt, on ice cream, and atop a bowl of oats with PB.

Click here to order your own Biscoff spread from their website.


Biscoff Granola

  • 1/2 C sunflower seeds (raw, unsalted)
  • 1/2 C cashew pieces (raw, unsalted)
  • 1/2 C oatmeal (uncooked)
  • 1/4 C unsweetened coconut chunks (shredded would work too)
  • 2 T cacao nibs
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 3 T Biscoff spread
  • 1 tsp vanilla
  • Flax egg (1 T ground flax + 1 T water)

Preheat oven to 325F. 

Combine ingredients in a large bowl, mixing to combine.  Add wet ingredients and stir until well-blended.

Press mixture onto parchment-lined baking sheet.  Bake for 30-35 mins.  Let cool completely before breaking apart.  Store in air-tight container.

Note: this is a “crumbly” granola.  I use a flax egg as a binder, but if you want yours to stick together in more clusters, try adding a tablespoon of maple syrup or agave.

***

During my travels, I’ll try to find the perfect wine to pair with Biscoff. 🙂

Are you a knowing victim of visual merchandising?

What is the best trip you’ve ever taken?

Filed Under: Baking, Breakfast, Products, Recipes, Travel Tagged With: Biscoff, Delta, granola, Italy, oats, snacks, Whole Foods

Rainy Days and Mondays + Granola

November 29, 2010 By Laura

Going to work after a holiday week is always hard.  Combine that with the first really cold day this winter and a grey, rainy sky… and you have a tough Monday.

 

The icing on the cake is that I have to be on the first flight out to Detroit tomorrow.  Rock City.

I’m lucky to have a great job… but rainy days and Mondays always get me down.

Enough with the complaining!

 

Quick, name 5 things you love!!

  1. My new grey sweater
  2. The fact that my pants are still loose after T-giving
  3. Peanut Butter-Sunflower Seed Granola (recipe below!)
  4. The Avett Brothers: Live Volume 3 album
  5. The Honey dog

 

This day also calls for a “funny.” Auto-correct-style.

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Now that that’s out of the way.  I made some rockstar granola, thank you The Best of Clean Eating cookbook.

Take note: granola was meant for peanut butter. How have I never made it with PB before?!

 

It was especially tasty on top of Greek yogurt this morning.  With a sweet potato-blueberry pancake crumbled on it for good measure.

 

 

As if being delicious isn’t enough, this Peanut Butter-Sunflower Seed Granola is lower in fat and sugar and higher in protein than most grocery store varieties.

 

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Peanut Butter-Sunflower Seed Granola

(from The Best of Clean Eating)

  • 3/4 C Sunflower seeds (raw, unsalted)
  • 1 1/2 C Oatmeal (uncooked)
  • 1/4 C Flaxseed (roughly ground)
  • 1/2 C Dried cranberries
  • 1/2 C slivered almonds
  • 1/2 C Unsweetened coconut
  • 3 T Crunchy peanut butter
  • 2 T Cacao nibs
  • 1/4 tsp Salt
  • 1/2 tsp Cinnamon
  • 1/3 C Agave syrup
  • 1 tsp Vanilla


Preheat oven to 300F.  Combine ingredients in a large bowl and stir until blended.  Make fruitless effort not to eat raw mixture.

Press mixture onto parchment-lined baking sheet.  Bake for 40 minutes.  Let cool for 10 mins.  Store in air-tight container.

Serves 12.

Nutrition info:

Calories: 124, Total fat: 13g, Sat. Fat: 3g, Carbs: 25.5g, Fiber: 9g, Protein 7.5g, Sugars: 12.5g


Filed Under: Baking, Breakfast, Recipes, Travel Tagged With: breakfast, granola, oats, Thanksgiving

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