Sprint 2 the Table

Appetites and Adventures

Lemme Upgrade ‘Ya

By

Happy President’s Day!

It seems that most people had to work, but we had the day off since we didn’t get MLK Day.

Productivity was high!  Checked off my to-do list:

  • Run
  • Banana Republic
  • West Elm (I still have the curtains that came with my condo… embarrassing)
  • Verizon
  • Talked to the tattoo guy (more to come on that…)
  • Farmer’s Market (where I managed to spend $50 despite not being able to chew food… foodie fail win)

The run this morning was slow going, but I was fine with that because I was sore from having a GOOD run yesterday!

I attempted a run last weekend and had to quit because my jaw bones were shaking (I have no idea how else to describe it… but it’s like I can feel my bones moving) and my head was pounding.

Anyway, yesterday I did a 5K in 26:40.  Then ran/walked another 1.25 miles.

So a less-than amazing run today was fine by me.  And I treated myself to a post-run latte at Caribou Coffee while reading the paper.

Now I need to figure out endurance before the Tough Mudder on March 12th… follow up with the Doc tomorrow… hopefully he won’t make me stop!

Any way, also in honor of my President’s Day off, I tried a new oatmeal method. Chocolate-Covered Katie’s Voluminous Oatmeal.

I added a little much liquid, but I’m re-doing it tonight to perfect tomorrow morning.  This morning, I added a scoop of vanilla protein powder (post-run refuel!), cinnamon, and peanut butter.  Tasty, if I may say so.

The BEST part of any holiday is the present!

I got an iPhone!

Thank you, Verizon

My first picture with the Hipstamatic app…. it was stressful trying to get everything set up!

***

So, now that I’ve joined modern society…

What are you favorite, must-have apps?


Sweet Photo Evidence

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Big news on Hump Day!

 

  1. I am now a Foodbuzz Featured Publisher! (Check out the banners to the left… there will be one more to come.)
  2. There is a picture of the jaw breaking fall!!!

 

Here’s the before – this is the “roll out” where we get introduced before the bout begins.

© Basil Gravanis, 2011

 

It’s more of a pre-break picture, but it’s an awesome action shot:

© Basil Gravanis, 2011

Thank you to the talented Basil Gravanis for making this magical photo happen. 🙂

(Derby 101: The helmet panties with the stars indicate the jammer.  Jammers earn a point per opposing blocker passed after the initial pass through the pack.)

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Annnnnd that’s why I’m drinking a Sweet Potato Smoothie right now.

Yes, I know… I’ve done this before (soooo last season…).  This time I discovered the more sweet potato, the better.

Sweet Potato Smoothie

  • 1/2 baked sweet potato
  • 1 scoop vanilla protein powder
  • 1 giant handful of spinach
  • 1/4 c unsweetened almond milk
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 1/4 tsp ginger
  • 1/8 tsp nutmeg
  • Shake of salt
  • Water + ice to taste

Put it in a blender, smooth it out, and slurp it up!

***

What’s the worst damage you’ve ever done to your body?  

Any cool scars/pics/proof? I have a pic and lots of soup ideas. 🙂


Local Soup

By

When people think of roller derby, I doubt the first thing that comes to mind is “family.” 

 

Families beat each other up…

However, one of the biggest components of my league is the family aspect.  Becoming one of the Atlanta Rollergirls = 80+ new family members.

Getting injured is a great reminder of that!  From the calls/emails/texts to the treats courtesy of a league-mate and baker, I feel like one lucky girl.

Last night I received another special delivery.  This was from my teammate, Polly Atomic, and Local 3. Local 3 is one of the newest restaurants in Atlanta and has received some rave reviews.  Lucky me – Polly and her husband, Chris Hall, are a couple of the founders of this fine establishment. 🙂

The delivery?

2 massive containers of soup: Creamy Tomato and Creamy Butternut Squash.

Chris even included straws!

 

I couldn’t decide which soup to try first… and then I thought

“Why limit yourself to eating one at a time?”

Thank you, thank you, thank you to Polly, Chris, and the awesome kitchen at Local 3!

Local 3 is definitely my first stop when chewing resumes!

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In honor of Valentine’s Day, I brought Mom some treats from International Bakery.

It is this little hole-in-the-wall Greek Bakery with a curmudgeon of a man behind the register and baklava so fantastic it could make you cry.

This dreamy box of goodness was a big hit.  At least I hear it was good…

The trip did include a treat for me.  This Greek bakery also carries a few authentic packaged goods, straight from Greece.  I came home with a big tub of authentic Greek yogurt!  OMG – it is so, so good.  American Greek yogurt is good, but this is much ticker and rich – almost like eating a dessert.

***

I can’t wait to chew.

What is your favorite tiny local find? 

Any cool ethic bakeries/shops to do some International food shopping?


Wild Mushroom Soup

By

Many, many people have (thankfully) already blogged about the It Gets Better Project.

It began in 2010, when there seemed to be an epidemic of kids taking their lives after being bullied (many for being gay).  This project is aimed at showing young people that life DOES get better.

Growing up it hard, but getting to the the other side is so worth it.  I promise.

Here is a video of the Cincinnati Rollergirls; more awesome people who’ve known what it is to be bullied, and are living proof that It Gets Better.

Speaking of growing up…

One of the strangest phenomena for me as a 20-something involves my taste buds.  Most of my life I’ve been the pickiest eater to walk this Earth.  At my pickiest, I didn’t even like cheese (too bad that couldn’t have stuck!).

Other items I refused to ingest:

  • ANY cooked veggie
  • Legumes
  • Ketchup
  • French fries
  • Fast food
  • Seafood
  • Red meat
  • Tofu
  • Mexican food (what was I thinking?!)
  • Asian food
  • Coffee
  • Sweet tea
  • Gin (thanks to an unfortunate experience)

Sometime around my about 24th birthday I developed a love of avocados and kalamata olives.  That was just the beginning!

At the ripe ‘ol age of 27, I crave: spinach, winter squash, tofu, chickpeas, coffee, MEXICAN… just about everything on the previous list.

Things I still don’t like:

  • Seafood
  • Certain cooked veggies (potatoes, yellow squash, carrots)
  • Ketchup
  • Fast food (with the exception of Chick-fil-a)
  • Sweet tea
  • Gin (it was a really bad experience)

My favorite 20-something taste bud find would have to be mushrooms.  Truffles, morels, shiitakes, hen of the woods… you name the ‘shroom, I probably have positively passionate feelings about it.  (No, not the magical ones…)

This has been paid for by the Council of Mushroom-love.

I can’t chew them right now, but I can slurp them!  This soup was earthy and rich.  It is a thicker soup, but you can add water/more broth as needed.  I like the thickness – it feels more like chewing.

Mushrooms are low in calories, fat-free, cholesterol-free and low in sodium.  They provide nutrients such as: selenium, potassium, riboflavin, niacin, vitamin D, and calcium.

Wild Mushroom Soup

by Laura Hall

Prep Time: 5 mins

Cook Time: 20 mins

Keywords: soup/stew gluten-free low-carb vegan vegetarian soy-free leek mushroom fall winter

Ingredients (4 servings)

  • 3 C wild mushrooms (portabella, oyster, morels, etc), roughly chopped
  • 2 leeks, chopped
  • 1 celery stalk, chopped
  • 1/4 C white onion, diced
  • 1 T EVOO
  • 2 garlic cloves, minced
  • 1 tsp fresh thyme, chopped
  • 1/2 tsp dried basil
  • 1/4 C vermouth cooking wine
  • 1/2 C veggie broth
  • 2 T goat butter (use coconut butter to make it vegan!)
  • 1/2 tsp crushed red pepper
  • S & P to taste

Instructions

In medium pot, saute first 5 ingredients until tender, about 10 mins. Add garlic during the last 5 mins, so as not to burn it.

Add remaining ingredients, seasoning to taste with red pepper flakes, salt, and pepper.

Using an immersion blender, blend soup until smooth.

Ladle in bowls and top with grated cheese (Gruyere or a nutty parmesan-esque cheese is delish) and freshly ground black pepper. I would have used black truffle shavings or truffle oil if I had it!

Powered by Recipage

***

Thankfully, my sister grew out of picking her nose… 😉

Have you grown out of something funny/odd?

Raw Raspberry Applesauce

By

Groundhog Punxsutawney Phil was full of you-know-what.

I woke up this morning to this:

Pretty.  But COLD.

The other downside (for school kids) is that the snow didn’t stick enough to cancel school.  Boo hiss!

News flash: For the first time, I was glad snow didn’t leave the city crippled.  I’m getting old. 😉

Most people love apple pies, baked apples, applesauce, etc.  I do not. I do love apples, but once they are cooked the flavor changes and they just don’t seem “right” anymore.

Not being able to chew, apples are definitely off-limits.

Or so I thought.

I owe Leanne @ Healthful Pursuit a HUGE thank you.  She shared her recipe for Raw Raspberry Applesauce with me yesterday!

Of course, I had to make it immediately… if not sooner. 😉

It’s perfect.  You could eat it for breakfast or snack or dessert.  In a box, with a fox…

In fact, I’m going to eat it with some greek yogurt later today.

Want a bite?

It is amazing how much this has the consistency of applesauce, yet retains the crisp, fresh apple taste.

It’s saucy, and it’s just my type. (Please read the previous sentence to the beat of the Beastie Boys’ “Crafty.”)

Raw Raspberry Applesauce

  • 1 medium apple (use a sweet variety, like Gala)
  • 1/4 C raspberries
  • 1/4 C water
  • 1/4 packet Stevia (add more as needed)
  • 1/4 tsp cinnamon
  • 1/8 tsp ginger
  • Juice from 1/4 of fresh lime
  • Pinch of salt

Combine all ingredients in a blender and blend until smooth.

Notes:

You may have to scrape down/stir a few times in between blends.  Don’t add too much liquid or you will have apple soup instead.  Which is fine, but would be disappointing if you wanted the sauce.

Depending on the sweetness of your apple or berry, you will need to adjust Stevia amounts.  You can use honey or agave instead.

You could use any berry here, or none at all!  I’d love to try it with blueberries.

Hummus with a Spoon

By

Last night I made hummus.  

 

Not an uncommon occurance, as I eat it in embarassing quantities.

THIS hummus was special though.  It’s hummus that is acceptable to eat with a spoon.  Who knew the slurp-life could be so good?!

 

The concept was from this recipe found on Oh She Glows.

Hummus soup is great for several reasons: great nutritionals (thanks to the musical fruit), good fats from the peanut butter and oil, and it is super-filling (something I’m quickly coming to appreciate in my delicate condition).

I ate the leftovers for lunch today.  Like many soups, it’s even better after the flavore have a chance to meld together!

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Hummus Soup

  • 1 T EVOO
  • 1 medium red onion, chopped
  • 1 medium zucchini, diced
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 2 tsp garam masala
  • 1 T fresh lemon juice
  • 2 15-oz cans of chickpeas, drained, rinsed, and skinned
  • 1 C vegetable stock (I used full-sodium)
  • 2 C water
  • 2 tsp sesame oil
  • 1 T peanut butter
  • 1/4 C fresh parsley
  • S & P (to taste)

 

Heat EVOO in medium skillet.  Add in onion and heat over medium until just beginning to become translucent.

Add in zucchini and sautee until slightly softened.  Add minced garlic, reduce heat to low to avoid burning.  Let cook, stirring occasionally for 5-6 mins.  

Add garam masala, a pinch of salt, bay leaves, pepper, and fresh lemon juice.  Stir to continue to cook over low heat for 4-5 mins.

Meanwhile, combine vegetable broth, 1 C water, sesame oil, and chickpeas in medium pot.  Stir well and bring to a boil.  Reduce heat to simmer for 8-10 mins.

Remove bay leaves and add onion mixture and peanut butter to chickpea pot.  Cook for 5-7 mins, allowing flavors to combine.  Add remaining cup of water as needed.  Mix parsley in the last 1-2 mins, stirring to combine.

Pour the soup mixture into a blender and blend until smooth, or use immersion blender to combine.

Pour into bowls and garnish with lemon zest, lemon juice, olive oil, red pepper flakes, feta cheese, and/or olive tapenade.  Serve immediately.  Makes 4 cups (4-ish servings).

Note: I added roasted red pepper olive oil and red pepper flakes as my soup was cooking.  I like it HOT.

Next time I’d add some rosemary and probably leave out the bay leaves.  I’d also like to try it with some roasted eggplant.

***

What’s your favorite smooth dessert?

I’m over vanilla ice cream and I can’t eat the chunks in my favorite fudge brownie.

 

Blue Oats

By

First thing today, a friend shared this link with me.  A certain Georgia lawmaker is asserting that allowing gays to serve in the military is akin to allowing thieves and drug dealers to join up.

Thanks for helping further the stereotype that Georgia is a state full of uneducated rednecks, Rep. Franklin.

Without going on a tangent, I’m going to say that there should be a mandatory intelligence test for people who: run for office, vote, and reproduce.  If there was an minimum IQ one had to possess before partaking in any of these 3 things, the world would be a better place.

On to happier thoughts!  Breakfast.

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This may be weird, but I go to bed thinking about what I’m going to eat for breakfast.

Today, having remembered an immersion blender can be used for more than soup,  I was excited to try some oatmeal.  This is the most solid food I’ve had so far!

Blended oats are GOOD!

I’m sure the toppings were awesome…

…but that yummy, well-dressed bowl of oatmeal was for Mom.

My slurp-able reality looked more like this:

No matter.  It was still good.

Like warm blueberry pie.

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Blueberry Pie Oatmeal

  • 3/4 C oatmeal (I used McCann’s Irish Oats)
  • 1/2 C unsweetened vanilla almond milk
  • 1/2 C water (adjust as needed)
  • 1 banana
  • 1/2 C blueberries
  • 1/2 tsp cinnamon
  • 1/8 tsp coconut extract
  • shake of salt

Place first 4 ingredients in medium pot.  Cook over medium heat, stirring occasionally, for 6-7 mins.

When almost done, add remaining ingredients and stir to combine.  Cook 2-3 additional mins, or until done.  Add additional liquid as needed.

Remove from heat.  Using an immersion blender, blending oats until bananas and blueberries are pureed into oatmeal (it WILL turn blue!).

Spoon into bowls and add topping of your choice (I used bananas and dark chocolate chunks).

Makes 2 servings.


Smooth Operator

By

Day 2 of liquid diet.  

Wasting away to nothing.  Famished.

I kid, I kid.

Still broken.  The whiplash part is worse today and my head is killing me.  And I still look like a swollen Frankenstein-chipmunk:

Exhibit A

But I enjoyed some butternut squash soup with fennel, onions, jalapeños, and Sriracha sauce for lunch. Pureed, of course.

In a moment of psychic planning, I scheduled a photo shoot with Ed Selby last Saturday (the day before I wrecked my face). Ed is an awesome photog.  He sent me an email a few weeks ago asking if he could shoot me.  I was so excited and we set up a time before the season began. Smart, eh?

Below are a few of Ed’s shots.  Pretty awesome, right?  Through the magic of Ed and photoshop, you can’t even see the massive zit I had right between my eyebrows.

The Dr. said that when I feel better I can run and lift weights.  Just no contact sports for a while.

Therefore, I’ve been plotting my body building debut.  Kidding.

What I HAVE been plotting is my race schedule.  I’m revising my 2011 goals to include 1 race a month.

I don’t know if I can stand the pounding enough to effectively train for the Publix Georgia Half in March, but I do really want to run a Half-Marathon again this year.  In preparation, I’m committing to run a race each month beginning March 12th with an adventure race I am already registered for: Tough Mudder.

This is a 10 mile race with obstacles that will have me swinging across a mud pit, walking through fire, and running UP a slippery motorcross slope.  Check out the obstacle map.

It is 4 weeks post-jaw break and it isn’t a contact sport… so I’m good to go!

2 weeks later is the Atlanta Women’s 5K.  That’s more than 1 a month, but I need to make up for January and February. 🙂  All the finishers receive a flower at the end – how sweet is that?!

April 16th I will definitely do a race.  Perfect way to celebrate surviving Tax Day. I was planing on Run the River.  But I just realized that is also the day of the Gerogia Tech Pi Mile (Pi = 3.14… get it?) AND the Sweetwater 420 5K.  The Pi Mile starts at 8a.  The Sweetwater 5K starts at 10a… are you thinking what I’m thinking???

Tonight I am really excited to try the Garbanzo Bean Soup Angela@ Oh She Glows created.

One of the saddest parts about breaking my jaw was the thought of not being able to have hummus.  I could eat it by the spoonful… but people would stare. Angela has solved that problem!

More on that when I make it this evening. 🙂

The smooth creation of the day so far was an Orange Cream Smoothie.

This Orange Cream Smoothies is a glass of creamy, vanilla-orange deliciousness.  Reminiscent of those yummy push-up pops from the ice cream truck. 🙂

Orange Cream Smoothie

  • 1 medium orange
  • 1/4 C Greek yogurt
  • 1/4 C unsweetened vanilla almond milk
  • 1/2 banana
  • 1 scoop vanilla protein powder
  • 1T Twister Power (sprouted omega blend)
  • 1/2 packet of Stevia
  • Big handful of spinach
  • Water + Ice to taste

Throw it in a blender, mix until smooth, and enjoy!

***

Two 5Ks in a day would really only be a 10K with a really long break in the middle…

What races are you planning this year?  

Have you ever done 2 5Ks in a day?

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