Sprint 2 the Table

Appetites and Adventures

Favorite Friday

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Friday tends to be a round-up day for me.  Why fight it?

 

This week there was a lot of good.  I may complain at times about being overwhelmingly busy, but being busy also makes me feel accomplished.  This was for-sure one of those weeks.

Next week is shaping up to be the same.  (Any DC restaurant recommendations are appreciated!)

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Here’s my Top 5 on Friday:

1. Fried Twinkies

That’s right.  Thursday night I gave in and enjoyed fried twinkies.  Because they aren’t unhealthy enough without the fryer involved.

They have NO redeeming qualities… but they are DAMN good.

PSA: Twinkies don’t go to your boobs

 

 

2. Socca Success

I may have woken up still smiling about yesterday’s Socca win.  It has opened up a whole new world of possibility!

You can put anything in socca, top it with anything, eat it with anything… I love a blank canvas.

3. Kitty Potty-Training

That’s right.  I am potty-training my cat.  On the potty.  Thank you, Citi Kitty.

She’s doing really well!  And I’m ecstatic about not having to clean a litter box anymore.

4. Repeats

Ok, it was only one repeat.  The Qu-egg-sadilla.

I need to start repeating more – no shame in reruns!

5. Avocado Smoothie

Speaking of reruns… I’ve made this smoothie a LOT recently.

Avocado in a smoothie makes it super creamy and adds a punch of good fat to your workout recovery drink.

It’s Stevie’s favorite too

Creamy Avocado Smoothie

  • 1/4 large avocado*
  • 1/2 banana*
  • 1/2 C unsweetened almond milk
  • 1 scoop vanilla protein powder
  • 1 tsp cinnamon
  • 1/2 C frozen kale
  • Ice + water to taste

Put it in a blender and enjoy!

*Ever wonder what to do with the other half of an avocado or banana?  Freeze it!  Both fruits don’t keep well after opening, but they DO keep well if you freeze them.  Freezing makes it perfect for a cool smoothie.

***

I’m looking forward to Farmer’s Markets opening back up this weekend.  And the Braves opening at home.

Do you shop at a local market during the warmer months?  

What’s your favorite local-food find?

 

Shallot and Kale Socca

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Yesterday I couldn’t figure out why my quick, 5K run had me struggling.

While running, I only look at the distance on my watch (I ignore the time/pace).

Post-run is when I look at the time.  I don’t know why, but this has always been my ritual.  No pressure, I suppose…

Stats

Distance: 3.14 mi

Time: 25:52 (?!?!)

Pace: 8:13  <—– figured out why the run was so hard!


That may be my fastest pace ever.

Then I came home and did P90X Ab Ripper X.  Rawr.

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No running today – taking a rest since it’s a crazy day at work (in a good way).  Lots getting done AND we sold an add-on for a cool project.  Always a good way to start the end of the week!  (Yes, I designate a beginning to the end of the week.)

That’s not the only good news today…

…drumroll please…

I finally made Socca successfully!

 

Attempt #1: on the stove top in a pan.  Epic fail.

Attempt #2: in the oven, still a gooey mess.

 

After this frustration, I put down the chickpea flour.  Almost.  I did make some delicious Gena @ Choosing Raw’s Sweet Potato Chickpea Burgers.  Two thumbs up!

Today was my day.  With “All I Do Is Win” in the background, I created a masterpiece.

Attempt #3:

I also roasted some tofu and topped it with Muhammara (which freezes beautifully, btw).

There were a couple snafu’s…

DO NOT skimp on the EVOO when greasing the pan.  I almost had to eat my socca out of said pan.

I also got too excited about the socca working… subsequently over-cooking my roasted tofu.  Whatever.  It still tasted good.

This was enjoyed on my patio in beautiful, 70 degree weather. While watching the guy across the street sunbathe at his pool.

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Shallot and Kale Socca

(adapted from Dorie Greenspan)

  • 1/2 C chickpea flour
  • 1/2 C room temperature water
  • 1 tsp olive oil (plus more for pans)
  • 1/2 tsp herbes de provence
  • 1/4 tsp teaspoon sea salt
  • 1/8 C diced shallot
  • 1/2 C kale

Saute the shallots and kale in small pan.  Set aside to let cool.

Whisk flour and spices together in a small bowl.  Add water and oil, whisking to combine.  The batter with be very thin.  Stir in cooled shallots and kale.

Refrigerate at least 2 hours (can stand overnight).  Preheat oven to 500 F.

Place an 8-inch round cake pan in center rack of oven.  Add a tablespoon of oil to pan and swirl to coat the bottom (don’t skimp on the oil – this was my remaining blunder!).  Return to the oven 1-2 mins to heat the oil.  Remove the hot pan and pour the batter into pan.

Cook for 5 minutes, turn on broiler and broil for an additional 3-4 minutes, until the top is getting some nice burnt patches. Remove from oven and flip out onto a plate or cutting board.

***

Are you on the Socca-train?  What’s your favorite version?

 

Qu-egg-sadilla

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The Bachelorette had a great time.  We even were graced with the presence of the token interpretive dancer.

Wouldn’t it be funny if someone who knew him read this?!

Normal people sleep off a Bachelorette party.  Normal people may go to brunch, eat pancakes, and drink a little hair of the dog mimosa.

I, on the other hand, eat a Zucchini-Banana Muffin, get inspired by fellow-bloggers (thanks, Tina!), and write up a new work out.

I’m a glutton for punishment, my friends.

Killer (read: awesome) work outs get me excited.

New shoes also get me pumped.  Running shoes, heels, flip flops… doesn’t matter.

Here’s the Post-Party Workout:

Round 1:

20 reps of each (except squats)

  • Bicep curls
  • Tricep skull crushers
  • Bench leg lifts
  • 30-seconds quick squats

*** Sprint 0.3 miles***

Round 2:

3 sets, 12 reps each

  • Bent over barbell row
  • Wide grip lat pull-down
  • Seated row
  • Straight arm lat pull-down

*** Sprint 0.3 miles***

Round 3:

3 sets, 12 reps each

  • Alternating dumbbell curls (rotating wrists in as lifting)
  • Bicep curls
  • Hammer curls (last set until exhaustion)

*** Sprint 0.5 miles***

Round 4:

  • Stability ball roll outs (20)
  • Stability ball crunches (30)
  • Crunches with medicine call (50)
  • Alternating lunges with lat raise (20 total)
  • Side plank twists (12 on each side)
  • Decline crunch (50)
  • Side plank with leg lift (1 min each side)

Worth. It.

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Party like a rockstar.  Workout like a rockstar.  Eat a well-deserved a rockstar lunch.

Thankfully, 101 Cookbooks just posted an irresistible-looking Quesadilla.

(Side note: everything on 101 Cookbooks is basically brilliant.)

So here’s my version.  With a TON of local ingredients.

It was good.  Real good.

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Qu-egg-sadilla

  • 1 T lime zest
  • 1/4 C Greek yogurt
  • 2 T capers
  • Splash of habanero-infused EVOO (regular is fine too!)
  • 1 egg
  • S+P, to taste
  • 1 tortilla
  • 1 T pimento cheese
  • 1 C fresh spinach

Mix together lime zest and Greek yogurt (Atlanta Farm Fresh is my Greek-style of choice) in a small bowl.  Set aside.

Rinse capers and pan fry them over medium-high heat in a small splash of oil (I used Sweetwater Growers’ habanero-infused) until just wrinkling.  Remove from pan and set aside on paper towel to cool a bit.

Beat the egg a in a small bowl.  Beat the egg with a little water (water makes it more fluffy than milk!) and S+P, to taste.

Spread pimento cheese (I used my new fav American Gra-frutti) on tortilla.

Add a splash of EVOO to small skillet, heating over medium heat.  Add egg mixture to skillet.  Do not touch until bottom sets, ~20-25 secs.  Top the eggs with spinach, then place tortilla (I used a Rudi’s spelt tortilla) on top of egg and spinach.  The top of the egg will still be a bit runny, so it should attach itself to the tortilla/spinach as it sets.  

Wait another 20-25 secs (until egg has set enough not to run), and flip.  Fold tortilla in half, and cook each side a bit longer until outside of tortilla is nicely browned.

Place tortilla on a plate, top with yogurt mixture, capers, and freshly ground pepper.

***

Do you read other blogs to get motivated for a workout?  

What are your favorites?

Mango-Cucumber Lentil Salad

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Found on the packaging for a set of pots:

Creepy McCreeperson

The marketing person that approved this should be fired.  LOL!

 

Buuuut… who am I to talk?  I eat cold spinach-strawberry soup for breakfast.  And I like love it.

It’s not easy being green

I also think it’s funny to try on my bridesmaid dress (alteration success!) and send punk rock pics of myself to the bride-to-be:

All dressed up and no where to go

Welcome to my pre-5K Friday night:

  • Pasta/pizza dinner with my bestie
  • Trip to HomeGoods
  • Talk self out of unnecessary fro-yo trip
  • Download pics
  • Make sure bridesmaid dress alterations are correct
  • Cup ‘o tea
  • Watch movie bossman gave me – Glengarry Glen Ross

 

What 5K, you ask?  Welllll… I decided a couple of days ago to do it. By myself.  For no good reason.

File under: you might be a runner if…

So here I am at 6a on a Saturday morning drinking coffee, eating a banana, and blogging pre-race. Happy as a clam.

Earning this evening’s bachelorette party-dinner, one race at a time. 😉

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In case you’re trying to decide what to do with all of the produce you bought whilst at Whole Paycheck Foods, over-excited about spring… I have a good one for ya!

For that reason, this time of year is killer on my grocery budget (or lack thereof).  However, this meal is low cost, fairly quick to assemble, and can be made in advance (in fact, its even better on day 2 once the flavors meld).

 

 

Beluga Lentils with a simple vinaigrette, tossed with onion, jalapeno, mango, and cucumber.

 

Served up with a sweet potato, topped with coconut butter and roasted cinnamon.

True, that frozen soup was a decent lunch as far as frozen foods go.  But THIS was well-deserved after a week of quickie lunches.  There will be a repeat tomorrow.

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Mango-Cucumber Lentil Salad

  • 1/4 C beluga lentils
  • 1 1/4 C water
  • 1/4 C red onion
  • 1 jalapeno, seeds removed
  • Juice from 1/2 a lime
  • 1 T EVOO (is used basil-infused)
  • 1 T apple cider vinegar
  • 1/2 tsp cumin
  • S+P, to taste
  • 1 small mango (I used a champagne mango)
  • 1/2 cucumber

 

Rinse the lentils, then put them in a small pot with the water.  Bring to a boil, then simmer gently until lentils are cooked, ~25 mins.  They will be tender, but hold their shape.

Meanwhile, mince the garlic cloves & chop the onion very finely. Heat 2 tbsp of olive oil in a frying pan, add the onion & garlic and cook over a very low heat until well softened but not coloured, about 10 – 12 minutes. Then remove from the heat.

Meanwhile, dice the onions, jalapeno, mango, and cucumber.  Place a small amount of EVOO in a pan and sauté onions until almost translucent, ~5 mins.  Add jalapenos and sauté 1-2 mins more (you want to mellow the flavor a bit without losing the crunch).

Whisk together the lime juice, EVOO, vinegar, cumin, and S+P.

When lentils are cooked, drain and place in a bowl to cool.  Pour the vinaigrette over the lentils and gently stir with a fork so that lentils are coated.

Mix in the mango and cucumber, season with S+P as needed.

Makes: 1 serving, easily multiplied

***

This rain may force an afternoon snooze for me!

Did you run a race today?  

If you are going out tonight (post-race?!), will you be taking a nap?

 

Repeat Thursday

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For those of you in the South (or who are lucky enough to have a Chick-fil-a nearby), I have 2 important news items:

1. Tomorrow is FREE FryDay.  All you have to do is go to Chick-fil-a between 2 and 4p and ask for Heinz Dip & Squeeze-free FryDay promotion.  You will be rewarded with a free medium order of yummy waffle fries.  Apparently all this is thanks to the new Heinz Dip & Squeeze Ketchup package, which holds 3x more ketchup than the packets.

2. While you’re there… Chick-fil-a has a new Banana Pudding Milkshake.  This could be heaven.  Never mind the 780 calories and 104g sugar.  That’s in the small size.

Who wants to split one???

If the shake isn’t on your diet, try out this guilt-free Overnight Banana-Cashew Pudding.  I’ve made it two days in a row.  This morning I heated my bowl and OMG was it good.

I also re-made my Mexican Black Bean Brownies.

I reduced the egg and sugar (they are even healthier!), took a new pic (why is dark-colored food SO hard to photograph?!), and improved the instructions.

The latest estimation is that they have around 150 calories per serving (makes 20 healthy-size brownies) 3g of protein!

In the spirit of repeats, I’m about to enjoy the last of my Garam Masala Daal for lunch.

Lentils are still really good leftover.  They are not photogenic. Be sure to add some water when you re-heat to avoid drying.

Tomorrow I promise something more original.  And St. Patrick’s Day worthy.

Get excited.

***

I’m taking a lunchtime run!  Being able to break up the computer-screen daze is a rare – yet welcome – treat.

Do you need a break midday?  How do you escape?


Figgy Wild Rice and Mushrooms

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My favorite day of the week is Funday.

Ok, it’s the only day I really adore.

It all started with sleeping in, which I LOVE.  I can rarely stay asleep past 9a any more, which was the case this morning.  However, I turned back over and didn’t wake up again until 1030a.  *insert sigh of happiness*

This luxury was followed by a hot cup o’ tea and Man vs. Food – in Atlanta!  Adam Richman ate the Double Bypass burger at The Vortex.  This burger is “topped with 2 fried eggs, 6 slices of American cheese, and 8 slices of bacon.”  Served between 2 grilled low-fat cheese sandwiches.

Mr. Richman needs a cleanse after that one. 🙂

After drooling over red meat some TV watching, I made a tasty salad with grapefruit, daikon, cucumber, guac, and grilled chicken.

Mmmm… chicken returns!

And a little bit of my new favorite soup for dessert.

Butternut Apple Soupy Goodness

Then it was looking rainy… so I went shopping.  It couldn’t be helped – it was Gap’s 30% off Friends and Family!  Reusable and good at Gap, Old Navy, and Banana Republic

You better believe I made good use of it at all 3! 🙂

Tonight I adapted KERF’s Stuffing.  The SP Cleanse doesn’t allow bread or nuts (oh sweet peanut butter, how I miss thee…), so I had to make a few adjustments.

Cooking on the stove top

Now that I’m on the the lean protein portion of the cleanse, I added grilled chicken.  You could easily leave it out though.  My version is gluten and nut-free.

This dish was one I’ll definitely make again!  The wild rice and mushrooms had a great earthy taste.  I was tempted to just serve it as a stir-fry without adding the broth and putting it in the oven.  That would have been a mistake – those additions gave the dish a creamy texture you don’t want to miss.  The figs provided just the right amount of sweetness, too.

Crisped in the oven

Served with sauteed garlicky mustard greens

Wild Rice with Figs & Mushrooms

  • 1 1/2 C Wild rice (cooked)
  • 2 T EVOO
  • 2 T butter (I used black truffle butter)
  • 3 Celery stalks, chopped (about 1 1/2 C)
  • 1/3 C Yellow onion, chopped
  • 3 C Mushrooms, sliced (I used a mix of shiitake, baby bella, and oyster)
  • 2 Garlic cloves, minced
  • 2 Rosemary springs, chopped (about 3 T)
  • 4-5 Sage leaves, chopped (about 4 T)
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 6 Fresh figs, quartered
  • 2 Chicken breasts, grilled and chopped
  • 1 1/2 C Vegetable broth

Preheat oven to 350 degrees.

Melt butter and oil in a large iron (oven-proof) skillet over medium heat.  Add celery and onion.  Cook for 4-5 minutes, stirring occasionally, until celery and onion are tender.

Add garlic, rosemary, sage, salt, pepper and mushrooms.  Cook for 5-6 minutes, stirring occasionally, until mushrooms are tender.

Add cooked rice and stir.  Then add figs and chicken, tossing evenly to combine.  Pour in broth.  Cook until just warmed through, about 3-4 mins.

Cover the skillet with foil and bake for 10 mins. Remove foil and bake 10 more mins, until top is slightly crisped and broth is (mostly) absorbed.

***

Figs are fun.

Are you a fig-fan?

Do you ever sleep in?

Halloween and Squash

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First the fun part – Halloween in San Francisco.

I woke up and ran through the city – along the Embarcadero and through Chinatown.  I didn’t save it on my watch, but it was something like 5.1 miles in 43 mins.  Not bad with all the hills!

Then the day was ON.  After a few minutes in Urban Outfitters where we purchased sumos, Mallory and I had an awesome brunch at Orson (Elizabeth Falkner from Top Chef’s restaurant).

Sumo Thumb Wrestling

We had some “Apple Juice.”

Waiter... there's a sumo in my drink!

Then some toast.

French toast, maple syrup, pumpkin pie butter, and cinnamon cream

And some eggs.

Eggs benedict on house-made english muffin, canadian bacon, spinach, and cheddar mornay sauce

We opted to pass on dessert.

What better way to spend Halloween than at a famous prison?!

Arriving at Alcatraz

Apparently Native Americans occupied the island for 19 months from 1969-1971.  All the history surrounding Alcatraz was really neat.

The Sumos enjoyed the view

Gorgeous day for prison!

I wore stripes, ironically.

Back in San Fran, we took a looooog walk.

Coit Tower

Somehow we ended up in Chinatown right at snack time.

Pork Sticky Buns

The Sumos felt at home

We finally made it home and spent the next hour rushing around to get ready for Halloween!

It was a lazy costume year

We walked through the Mission to get dinner.  Kids there trick-or-treat at businesses (the neighborhood isn’t safe conducive to the pastime).

They aren't as well stocked as Laura would have hoped.

Pit stop for ice cream at Humphry Solcombe before dinner (priorities, people!).

Bacon in ice cream. Brilliant.

Once we devoured finished our dessert, we headed to El Metate for dinner.

El Metate = El Tasty

Tacos with corn tortillas are my favorite.  I ordered one veggie and one salsa verde shredded pork.  The tortilla chips on the side were freshly baked into a nice, thick chip.  The spicy array of treats from the salsa bar were delish too.

Taco heaven

My friends had the veggie burrito and the fried chicken.  Do yourself a favor and don’t ever get the fried chicken.  It was sinfully good and I’ll be craving it for a looooong time.  The guac was also hauntingly good.

Finally, we were off to celebrate All Hallows Eve and oogle other people’s costumes!

The Sumos are party animals!

Now that I’ve posted about all that food… what am I eating on the detox?!

… 

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