Sprint 2 the Table

Appetites and Adventures

Guacamole Shake

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Wayyyy back in February my jaw was freshly broken and I was sad.

I couldn’t run, lift, skate… CHEW.  Every time I moved my mouth, I could feel bones moving.  It was creepy.

Looking back at my posts, I’m kind of proud of myself.  On February 8th, I posted my goal race schedule.  I wanted to do the Tough Mudder (4 weeks post-break!) and 3 5Ks by April 16th.

I tore up that 14.1 mile Tough Mudder March 12, then placed 2nd in my age group and set a PR 2 weeks later in the Miles for Smiles 5K.

Then I ran the Sweetwater 420 5K on April 16th… after walking 4 miles to the start line.

 

The next week I placed 2nd in my age group again and set another PR in the Beat the Street for Little Feet 5K!  24:13 was the official time. 🙂

I can’t believe that less than 4 months after the break, I have run the hardest race of my life (Tough Mudder) and shaved 3-4 mins off of my 5K time.  How cool is that?!

Say what you will, but simply writing down goals has power.  Even if you forget you did it until 4 months later.

I just realized I don’t have another 5K planned… maybe Memorial Day weekend?  Anyone know of a good one?  My May schedule has filled up FAST.

After making that Mexican Oatmeal yesterday in honor of Cinco de Mayo, I decided every meal should involve spice.

And tequila.

Kidding!!!

Lunch really was that scramble though.

A Me-Egg-ican Scramble:

  • Mexican Smartground (leftover from WIAW)
  • Egg whites
  • Shallots
  • Jalapenos
  • Kale
  • Pineapple
  • Salsa
  • Cumin, salt, and pepper

The pineapple was actually good in it!  Think pineapple salsa.

Post-run snack was a protein shake.

Served in a pint glass and in the lovely shade of green.  Like a margarita.

Topped with a crumbled Citrus-Spiked Granola Bar. (It freezes beautifully, btw.)

Guacamole Shake

  • 1 scoop vanilla protein powder
  • 1/4 frozen avocado
  • 1/2 frozen banana
  • 1/2 frozen kale
  • 1/2 C unsweetened vanilla almond milk
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/4 tsp chili powder
  • Squeeze of fresh lime
  • water + ice, to taste

Put  it in a blender, blend until smooth, and enjoy the thick, creamy deliciousness.

Then there was dinner.  Grilled cheese night at Souper Jenny!

Jenny usually only opens for lunch and serves up soups, salads, and a couple of cold sandwiches.  Her menu changes daily, so everything is fresh and creative.

Thursday nights she stays open late and features 2 grilled cheese selections.  Tonight was a Cinco de Mayo special: Ham, Avocado and Mango with Monterey Jack on a Jalapeño Cheddar bun.

Grilled panini-style, this was a crispy, gooey Cinco de Mayo win.

So was the fro-yo I chased it with. 🙂

***

Happy Friday!!!

Do you write down your goals?

If so, do you notice a difference in achievement when you physically write them?

Yo Quiero Mexican Food

By

Happy Cinco de Drinko Mayo!

Cinco de Mayo is a day I look forward to every year.  Surprisingly not just because of the margaritas!  (I’ll have mine on the rocks with Patron Silver and Cointreau.  No salt!)

What I really love is the excuse to eat Mexican food for every meal.  And the fact that it makes my need to an afternoon siesta totally excusable. 🙂

 

I’m planning a quick lunchtime bi/back session in the gym, so I’ll follow that with a Me-EGG-xican Quesadilla.  Eggs (post-weights protein!) + nooch + salsa + jalapenos + tortilla.

 

Tonight I’m hopping to get in a 5 mile run and a mani/pedi before hitting up a special Souper Jenny Mexican Grilled Cheese Night.  Rumor has it she’s serving up a grilled ham, avocado and mango with monterey jack on a jalapeno cheddar bun.  Can you think of anything more scrumptious???

If you live in the Atlanta area, check Souper Jenny out – she’s my favorite lunchtime soup/salad treat!

 

So… where did that leave me for Mexican breakfast?

__________________________________________________________________________________

This is the reason I’m running late today:

Mexican Oatmeal.  Complete with spices.  All you need are some basics… and a brightly-colored spoon!

Admittedly, I was nervous about adding cayenne to oatmeal.  If you read my blog regularly, you know I love to burn my mouth add some heat to meals.  Oatmeal though?  It seemed risky.  But, I can always make more… so I went for it!

It totally worked! I only added a few shakes (less than 1/8 tsp), but that was just enough to add a teensy kick at the end.  With the cinnamon and cocoa, it was reminiscent of a Mexican Hot Chocolate.

__________________________________________________________________________________

Mexican Oatmeal

  • 1/2 C oatmeal
  • 1 C unsweetened vanilla almond milk
  • 2 tsp cocoa powder
  • 1 tsp cinnamon
  • 1/2 tsp vanilla (more if your milk isn’t already vanilla-flavored)
  • 2-3 shakes cayenne pepper
  • Salt, to taste


Add all of the ingredients to a pot, stir, and cook oatmeal as directed.

Remove from heat, pour into a bowl, and add desired toppings.  I used cacao nibs and honey.  Nuts would have been fantastic too!

***

How are you celebrating Cinco de Mayo?

What’s your favorite Mexican dish?

 

Things That Make Me Go MMMMMM…

By

Weekends make me go “Mmmm!”

Anyone remember this classic?

www.youtube.com/watch?v=XF2ayWcJfxo

So do these favorites from the week:

1. Spicie Foodie’s April YBR (check out my Meyer Lemon Ricotta Penne submission!)

2. Anything Indian-Spiced

Remember my epic trip to Whole Foods?  I am finally getting around to trying out the Seeds of Change Madras (a red curry simmer sauce).

It was really good over spaghetti squash and spinach!  I love that they left chunks of veggies in it.  It was spicy… but I added a little red pepper… ’cause some like it hot!

I am also loving my Indian-Spiced Chickpeas.

These crunchy little balls of flavor are addicting.  Try them over a salad with a little sweetness mixed in (I went with cantaloupe).

3. Spiced Almond Butter

OMG.  My first attempt at making nut butter was  sheer deliciousness.  From now on, I’m topping everything with this nutty, cumin-laced buttah.

4. Sweet + Salty Combos

Strawberry Pretzel Vegan Ice Cream.  Sweet berries, salty airplane pretzels.  Spring has sprung in my freezer.

And… how could I forget the post-Sweetwater 420 5K recovery?!

Chocolate Chip Pretzel Cookie Bars.  Iced with peanut butter.  I’m beginning to think I have nut butter and pretzel addictions.

5. Vegan Oatmeal Cacao Nib Cookies

I’m headed to visit a friend this weekend and didn’t want to go empty handed!  Cookies are the perfect solution to that problem.  So is wine.

These are a great, healthy-ish option.  The maple syrup gave this cookie a perfect chewy center.  Don’t expect them to be super sweet, but they are delicious.  If you like a sweeter cookies, try adding some chocolate chips or light brown sugar.

The “quality control” cookies I kept at home are going to be perfect crumbled over Greek yogurt with blueberries for breakfast.

I used Angela @ Oh She Glows‘ recipe for Vegan Oatmeal Raisin Cookies with a couple of modifications.

Vegan Oatmeal Cacao Nib Cookies

  • 1 3/4 C halved walnuts, toasted
  • 1 1/2 C rolled oats, divided
  • 1/2 C white whole wheat flour (I used king Arthur)
  • 1/4 C whole grain pastry flour (I used Arrowhead Mills)
  • 1/4 cup dark brown sugar, packed
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/3 C pure maple syrup
  • 2 T unsweetened vanilla almond milk
  • 3 T coconut oil
  • 2 tsp pure vanilla extract
  • 1 oz cacao nibs
  • cinnamon-sugar mix

Preheat oven to 350 degrees.

Place the walnuts on baking sheet and toast in oven 10-12 mins until just beginning to darken, stirring half way through.  Remove from oven and allow to cool completely.

Put the toasted walnuts in a food processor and process until just finely ground – watch out or you’ll have walnut butter!  Add the flours, baking soda, 1 cup oats, cinnamon, and brown sugar to the food processor and process for ~20-30 secs until mixed.

In a small bowl mix coconut oil (softened in micro if necessary), maple syrup, almond milk, and vanilla.  Pour wet mixture into food processor with the dry.  Process until well-combined.

Dump the mixture into a large bowl.  Mix in the remaining 1/2 C oats (you can use your hands!).  Fold in the cacao nibs.  Make balls of ~2T of the dough, place on cookie sheet and and flatten with your palm.

Bake for 10-12 mins at 350 degrees.  Remove from oven and let cool. Makes about 15 medium cookies.

***

I’m pretending to be a college student – road-tripping to visit a friend from grad school!

Have you recovered from Friday’s early-morning royal wedding festivities? 

Are you doing anything fun this weekend in this amazing sunshine?

Avocado-Mango Soup

By

Warm weather is finally here to stay!  I complained all winter about the frigid temps… subsequently swearing not to complain about heat.  So I won’t.  (Someone please remind me of this in July.)

Unfortunately along with the heat has come some crazy storms.  No matter, I need to do a few treadmill runs to test my new kicks by Newton.

 

Newton Motion

Cool, huh?

Apparently these are also magic shoes – they supposedly help you to land midsole (thus alleviating some impact, reducing injury, and improving efficiency), and return energy back to you. From their website:

“When your midfoot/forefoot LANDS on the ground, the technology’s four external actuator lugs are pressed into hollow chambers inside the shoe’s midsole via an elastic membrane (ACTION). This movement absorbs shock.  As you LEVER inside the shoe, the lugs release their stored energy and propel you forward through a burst of energetic return (REACTION) from the Action/Reaction Technology™.”

I love new “toys.”  Happy 24:10 to me.

I’ll report back when I’ve formed an opinion. 🙂

In the spirit of warmth, I made the season’s first cold soup.

There’s nothing more refreshing than a fresh avocado.

Except when you blend it with mango and call it soup.

Mangoes, like avocados, can be frustrating to buy.  It seems like they are either hard as rocks or well past their prime.  The time is NOW to find some good ones!

Purchase them a bit on the firm side and let them finish ripening at home for a day or two.  If you need to stall the process, simply stick them in the fridge.  Works like a charm to extend the life of your fruit another couple of days.

When they are just right, use them for this delicious soup.  It’s crisp, refreshing, and has just a teensy kick from the jalapeno.  It is a great summer appetizer, or compliment to a quesadilla, grilled chicken, taco salad, or all of the above!

Best of all, it’s all natural, loaded with good fats, and will “fill you up without weighing you down” for dinner.

Avocado-Mango Soup

  • 1 medium avocado
  • 1 champagne mango
  • 1 jalapeno, seeded
  • Juice from 1 small lime
  • 1/2 C unsweetened coconut milk (I used So Delicious)
  • 6 T fresh cilantro
  • 1 T EVOO
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1/4 tsp cinnamon
  • S+P, to taste

Combine all ingredients in blender (a Magic Bullet works perfectly!) and blend until smooth.  Taste and adjust spices as needed.

Spoon into 2 bowls, garnish as desired, and enjoy!

Potential garnish: red pepper (pictured), salsa, toasted walnuts/almonds/etc, tomatoes, pineapple, coconut shreds, cotija… anything else you typically like with your Mexican food.

***

I’m curious about Vibrams…

Have you tried any “specialty” shoes?

Do you treat yourself with new gear after a run?  

Indian-Spiced Roasted Chickpeas

By

Did you know that it is a British royal wedding tradition for chefs to name dishes after the bride?  And that the menu is always written in French?  I’d never know what I was eating!

Princess Diana’s dish was titled: suprême de volaille princesse de galle. Any guesses as to what that is?

A chicken breast stuffed with lamb mousse, wrapped in brioche, and garnished with asparagus tips and Madeira sauce.  Apparently there are no pictures on this dish in existence (that I could find), but it sounds fantastically decadent!

I wonder what Kate’s will be… something light, veggie-based?  Or something beefy?

___________________________________________________________________________________

Enough about Kate’s food!  My nourishment is far more important.  🙂

A creative “salad” is my favorite (aside from chocolate cake).  You can toss lettuce with virtually anything – veggies, grains, meats, eggs, legumes, cheeses, fruits…the list goes on.

Clarification: it may be a little weird tossed with ice cream… but it’s unlikely I would turn it down.

My salad of choice last night was a sweet-salty-spicy combo.

Roasted Chickpeas

  • Arugula
  • Cantaloupe
  • Roaring 40s blue cheese
  • Indian spiced chickpeas

I tossed it all with a little olive oil, lemon, and pepper.  It didn’t need much.

Indian spices pair really well with fruit.  The salty-spiciness complements the fruit’s sweetness.  Like when you sprinkle watermelon with salt.

These roasted chickpeas can be eaten alone (and may want to be alone to lick your fingers), but they are versatile.  Add crunch and unexpected flavor to salads, Greek yogurt, sautes… eat them instead of chips with your lunchtime wrap!

___________________________________________________________________________________

Indian-Spiced Roasted Chickpeas

  • 1 C chickpeas, rinsed
  • 2 tsp lemon juice
  • 1 tsp olive oil
  • 1 1/2 tsp garam masala
  • 1/4 tsp cinnamon
  • 1/4 tsp cayenne
  • S+P, to taste

Preheat oven to 425 degrees.

Combine all ingredients in a medium bowl.  Toss well to combine.  Spread evenly on a foil-lined baking sheet.

Roast for 25-30 mins, tossing half way through.  The chickpeas are done once they begin turning dark brown.

Remove from oven and serve immediately, or allow to cool completely and store in airtight container.

***

What dish would the chef at your royal wedding name for you? Mine would involve arugula, a fruit (maybe blackberries?), nuts, and some kind of spicy meat substance.  And chocolate. 😉

Limoncello Easter

By

Knowing full-well Easter is yet another eating holiday, I woke up and got my workout out of the way first thing.

I’m a HUGE proponent of breakfast; however, pre-cardio I cannot eat.  My stomach has a tendency to cramp, so I have to wait 2 hours after eating/drinking to bounce.  This makes morning cardio hard – without food my energy stores are low and I find it hard to keep up the intensity.

Today I tried eating prunes beforehand.  Yes, prunes.  Like what your granny eats. In addition to the obvious benefit (fiber), they are loaded with antioxidants and high in Vitamin A.  In conclusion, eat prunes to stay regular, preserve youth, and fuel a workout.

It worked like a charm!  Not heavy, sticky enough not to slosh, and a natural sugar shot to amp me up.  I rocked out 30 mins of a slightly modified version (I needed more of a challenge!) of my go-to interval workout:

Bike

  • Minutes 0-5 @ level 1-3 (3 RPE)
  • Minutes 5-7 @ level 5-7 (7 RPE)
  • Minutes 7-8 @ level 6-8 (8 RPE)
  • Minutes 8-9 @ level 8-9 (9 RPE)
  • Minutes 9-10 @ level 9-10 (10 RPE)

Elliptical

  • Minutes 10-11 @ level 4 (3 RPE)
  • Minutes 11-13 @ level 8-9 (6 RPE)
  • Minutes 13-15 @ level 9-10 (8 RPE)
  • Minutes 15-18 @ level 12 (9 RPE)
  • Minutes 18-20 @ level 9-10 (8 RPE)

Treadmill

  • Minutes 20-23 @ level 3.8 (3 RPE)
  • Minutes 23-26 @ level 6.5 (7 RPE)
  • Minutes 26-29 @ level 7.5 (8 RPE)
  • Minutes 29-30 @ level 8 (9 RPE)

Followed by 45 mins of back and biceps.  Plus 100 stability ball sit ups and 75 push ups.

Bring on the second helping of dessert!

Nothing says Easter like family.  Well, family with a side of champagne, mint, cornish hen, lamb, and veggies.

First, an aperitif.  Limoncello Champagne Cocktails from Bon Appetit.

Mine were made with 1T of agave rather than 2T of sugar, but otherwise I followed the recipe.  The mint and limoncello mix will be a funky  shade of green (not that green drinks both me!), but after adding the lemon juice and champagne it turns a pretty Easter yellow.

Don’t use a $50 bottle of champagne for this – just be sure it’s dry.  The limoncello-mint mixture steal the show.

Our lighter fare consisted of a strawberry-almond salad, cucumber + tzatziki, tomatoes, and fresh fruit.

Then the dinner drinks: Limoncello Collins a la Food & Wine.

Light and refreshing, this concoction combines limoncello, gin, and freshly squeezed lemon juice with club soda and mint.  Two glasses thumbs up.

Time for the mains!

Lamb grilled on the Big Green Egg

Cornish Hen, also done on the Egg

Ann’s potato au gratin and bacon-brussels sprouts (soooo good!)

Spinach Bread Pudding with Feta and Lemon 

My contribution was the Spinach Bread Pudding with Feta and Lemon.  This was found on the Food & Wine site, but was actually a 101 Cookbooks creation.  It’s a lightened version of a savory bread pudding, and I think I ate half of it myself.  Fantastic.

Next time I would increase the amount of mustard to 2 T and the lemon zest to at least 1 T.  I like a pronounced tangy flavor.

The bread I used was a whole grain bread made from Sweetwater 420 beer.  I also used an awesome/fancy whole grain mustard, and a block of impossibly creamy French feta cheese.

These items, along with the picture below, were obtained at Whole Foods on Saturday night.

The end to my Easter was a little prettier than that…

I wish I had dessert pics… Mom made an incredible chocolate fudge pie and I made the Olive Cookies, this time with rosemary instead of basil.  *le sigh*

***

How was your Easter?

Do you have any tricks to eating pre-morning workout?

Have a Happy Monday… and say no to crack!

Mustard-Roasted Brussel Sprouts: My First Brussels

By

We never got the storms they were predicting yesterday – hooray!  Atlanta has many large, old trees and they have been falling with all the crazy weather we’ve had lately.

Not that I should complain – I keep seeing that some of you are still getting snow!  Nothankyou.

All of this to say, I got in a good run yesterday.  It never ceases to amaze me how much more focused I am in the afternoon when I am able to take a lunchtime run.

Stats

  • Distance: 3.5 miles
  • Time: 29:46
  • Pace: 8:42

“They” say that you should take frequent breaks if your work is sedentary and requires you to stare at a computer screen all day.  Apparently, work is killing us slowly:

Prolonged sitting has been linked to increased risk of death regardless of the amount of exercise activity performed.

I’ve been considering replacing my chair with an exercise ball.  My hips ache if I sit too long and I’m hoping that may help.  Has anyone tired it?  Do people stare?

Speaking of not caring when people stare… check out this video Caitlin @ Healthy Tipping Point shared yesterday: http://www.youtube.com/embed/M6wJl37N9C0

My favorite quote is at the end:

“You will never be merely pretty.”

Post-run there was more sittin’ pretty for me! I had my brussels and then worked the rest of the day standing up.

No, it’s not the first time I’ve eaten brussels, just the first time I’ve made my own.  (Although the first time I ate brussel sprouts was this winter.  Bad foodie!)

My first time was successful, if I may say so.  You really can’t burn these – they only caramelize and get sweeter as they roast.  I LOVED the mustard coating – next time I may even use a 2:1 ratio of mustard to EVOO.

While these were roasting, I threw together a salad and made an egg.  The egg was going to be sunny side up… until I broke the yolk. It was still good!

In my salad:

  • Arugula
  • Brussel sprouts
  • Carrots
  • Celery
  • Cilantro
  • Cucumber
  • Not-so-sunny egg
  • Shallots
  • Spinach

These brussels stole the show.

Mustard-Roasted Brussel Sprouts

  • 1/2 lb brussel sprouts, washed and trimmed
  • 1 T extra virgin olive oil
  • 1 T whole grain mustard
  • 1 garlic clove, pressed
  • 1/8 tsp ginger
  • S+P, to taste

Preheat oven to 425 degrees.

With a sharp knife, cut the brussel sprouts into 1/4-inch slices.  Chop vertically (from to top to stem)  so that the slices stay intact.

Whisk together mustard, EVOO, garlic, and ginger.  Salt and pepper to taste and whisk again (I used a herb-infused grain mustard and only needed the tinniest bit of S+P).

Gently toss the brussels with the dressing, avoiding breaking sprouts apart as much as you can.  Spread the brussels in a thin layer on a foil-lined pan.

Roast for 10-15 mins, tossing once half way through.  They are done when they begin to soften and brown.

***

Do you take breaks as recommended if you’re in a computer-dependent job?

More importantly, what’s your favorite way to eat Brussels? I have another 1/2 lb to cook!

Full Week

By

It’s Wednesday morning and already this week I:

1. Tried two new products

 

Close-to-locally made Kombucha

 

Buchi. Made in Asheville, N.C., purchased at Whole Paycheck Foods in ATL on Ponce.

It was good!  Very authentic (read: vinegar-y), but if you’re already used to the taste of Kombucha you’ll probably like it.

Added bonus: it comes in a beer bottle. 😉


Awesome taste. Awesome nutrients.

 

Omega-Rich Hummus with Walnuts & Flax.  Kudos to you, Whole Foods.  Has any one else seen this?  I’ve never noticed it before.

I don’t eat seafood, so I’ll take all the non-fishy omegas I can get.

Warning: it is purple-ish.  Not sure why.

 

2. Made (and eaten the h-e-double hockey sticks out of) granola

 

I love the hint of citrus in these

 

Callie @ Rawxy posted these Citrus-Spiked Granola Bars a couple of months ago.

I bookmarked them and FINALLY got around to making them.  Don’t make my mistake.  Make these now.

Delicious, filling, and only 4g of sugar!

My modifications:

  • Omitted the hemp seeds (didn’t have any)
  • Added zest of an additional (small) orange
  • Reduced dates to 2
  • Reduced Stevia to 1 packet

They were still sweet without the extra data/Stevia, but I do prefer my granola more nutty than sweet.

 

3. Flew to DC and back

While in DC, I ate at Big Buns.

 

No, I didn't buy a t-shirt.

 

It was surprisingly good.  Sadly, I forgot a pic.

I had the grilled chicken (which was perfectly cooked) over field greens with grilled pineapple, sprouts, roasted red pepper, and sweet chili vinaigrette.

The big surprise was the room upgrade:

 

Penthouse suite!

 

View from the bedroom

 

Don’t worry – I refrained from taking a pic of the phone in the bathroom. 🙂

Thank you, Westin!

 

4. Hosted a Roundtable Discussion with my boss.  No pics, but it went well.  Aside from the jokers that didn’t show up.

 

5. Hit the Gym

 

I have been working out... but this is hilarious.

 

The gym was my second stop (after my house) upon landing in ATL tonight.  Biceps and back + 100 stability ball crunches.

 

6. Cleaned the floor

Stevie didn’t successfully use the potty while I was away.  Dammit.

 

7. Made a tasty dinner

This actually means I tried another new (to me) product – Quorn Turk’y Burger

 

Less than impressive pic, but it hit the spot

 

Hunger took over and I thawed the burger in the microwave.  It still wasn’t bad, but I’d like to try it again in a grill pan or oven.

 

I threw together a quick salad:

  • Baby spinach
  • 1/2 avocado
  • Raw asparagus (julienned)
  • Lemon juice
  • S+P
  • Greek-style yogurt, plain 2% (yep – more Atlanta Farm Fresh)
  • Garlic chili paste
  • Fresh ginger

I tossed the asparagus with a little lemon juice, salt, and pepper, adding it to a bed of spinach.  That was topped with sliced avocado.  On a whim, I mixed the yogurt with the chili paste and ginger (YUM – will do that again!), and drizzled it over the salad.

 

Check back tomorrow to see what I did with the other half of that avocado!

Hint: it involves dessert.

***

After this weekend and Monday/Tuesday, I feel like it should be Friday again! 🙂

Do you find you cram in more activities during the warmer months?

 

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