Sprint 2 the Table

Appetites and Adventures

Sweetwater Growers

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I have posted a couple of times about Sweetwater Growers‘ infused olive oils.  In fact, I used them to make my favorite soup creation!

They are a local (Georgia) company and make some of the BEST infused olive oils out there. They were even featured on Food Network!

Today, you can try them 50% off with Groupon!

My favorites:

  • Habanero-infused EVOO (HOT!)
  • Rosemary-infused EVOO
  • Roasted Garlic Basil EVOO/Canola blend (the blend is good for sauteing – higher smoke point).

This deal is for online orders only.

***

I’m off to go make something I can slurp… maybe some blended carrot cake oatmeal???

 

Blue Oats

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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.


Apple Pie @ Breakfast

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This morning I received a call from my boss.  He needs me to proof several (mucho importante) documents before they go to a client.  We had the following conversation:

Boss: It is important that these are perfect.

Me: Sure – no problem.

Boss: Do whatever you need to do in order to maintain focus – read one, go for a rune, read one, go for a run.

Me: (LMAO)

🙂

Cool or scary that he knows this about me?!

Did I mention how much I love my job?

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Obviously, I need to be well-fed to complete this task.  I’ve been looking forward to testing out the Apple Pie Oatmeal creation by Angela @ Oh She Glows.

I adjusted it a bit for my taste.  I added the apples later in the process to ensure they held onto their crunch, and included ginger.  Of course, I had to top it with PB because apples + PB go together like peas + carrots.  Jenny.

Eating this was a Friday morning religious experience amazing.

 

Warning: Blurry cell phone pics coming to an end SOON!


Apple Pie Oatmeal

  • 1/3 C oats (I combined multi-grain and Scottish)
  • 1 tsp chia seeds
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • Pinch of kosher salt
  • 1/2 C unsweetened vanilla almond milk
  • 1/4 C water
  • 1/4 C unsweetened applesauce
  • 1/2 Braeburn apple, peeled and cut into 1 inch pieces
  • 1 T peanut butter
  • 1 T pumpkin seeds

In a small pot over med-high heat, mix the 1/3 cup oats, chia seeds, spices, milk, water, and applesauce.  Cook for 5-6 minutes, stirring often.  When the mixture is just beginning to thicken, add fresh apple pieces. Pie Oatmeal is done when the mixture thickens and the liquid is absorbed.

Pour into a bowl and add toppings of choice.  I used peanut butter and pumpkin seeds.

***

How well does your boss know you?

Well enough to know midday running produces maximum concentration?

 

My Top 5

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I have an announcement: My skinny pants are too big.

 

OMGOMGOMGOMG.

When I started this blog, I had a gained a pretty significant amount of weight.  I had been out of grad school for a year, and had gotten accustomed to sitting at a desk all day and still eating anything I wanted.  My body revolted.

Basically, my fat pants became my skinny pants.

 

http://www.youtube.com/watch?v=rC0Nsba1fWQ&feature=related

***Disclaimer: I love my job – I just love this video. And I don’t like sitting all day.***

 

Last week my trainer made me get on a scale for the first time in a couple of months. Post-grad school sitting-on-my-butt weight is officially GONE!!!

Fat pants, be damned!!!

I still sit at a desk all day, but I adjusted my eating habits and made exercise a part of my daily routine.  Just like brushing my teeth.

How did I do it?

There were many, many habits I changed, new behaviors I learned, and – last but not least – an amazing amount of self-control.  I could write pages, but here are my Top 5 Factors (after the jump).

… 

Read More »

Let Them Eat Cake

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I always look forward to Christmas.

 

…and I am always ready for it to be OVER.  

Things are beginning to calm down again, and I couldn’t be more ready for it!  🙂

Tonight I am going to my first derby practice in a month!  I really want to get some weights in this afternoon, but I’m also pretty sore from P90X on Monday.

Things I am ready to get back to:

  • My condo
  • Quiet
  • Food that doesn’t involve sugar (*gasp*)
  • Running more regularly
  • Derby
  • Cereal (can you tell I haven’t had breakfast yet?!)

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Speaking of breakfast…

Angela continues to amaze over at Oh She Glows.  Carrot Cake Oatmeal.

It is literally like eating carrot cake batter for breakfast.  I made a couple of modifications… make your own adjustments and eat cake for breakfast!

I’m pretty sure it doesn’t get better than this.

Carrot Cake Oatmeal

  • 1.25 C unsweetened vanilla almond milk (or other milk-substance)
  • 1 tsp vanilla extract
  • 1 T cream of coconut
  • 1 T apple cider vinegar
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp fresh ground nutmeg
  • 1/8 tsp sea salt
  • 1/2 tsp fresh lemon juice
  • 1 large carrot, finely grated (like you would for a carrot cake)
  • 1/4 C oats
  • 1/4 C muesli
  • 1 scoop vanilla protein powder (I use Growing Naturals)

 

In a medium pot over medium heat, add milk, lemon juice, coconut milk cream, and apple cider vinegar, stirring to combine.  Whisk in spices and salt.

Stir in grated carrots and oats.  Reduce heat to medium-low. Cook until mixture has thickened (~8 minutes), stirring as needed.  Mix in protein powder, cooking 1-2 mins more to warm.  Remove from heat and pour into a bowl.

Have fun with the toppings!  I used dried cranberries, pecans, and a drizzle of maple syrup.

 

Breakfast of Champions

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Most of us can agree than overnight oats are good.  Even better is oats in a jar.  BUT…

The truly epic iteration involves this:

Everything is better with chocolate. 🙂

Since eating Nutella by the spoonful isn’t a balanced meal, I added the following:

  • 1/3 C Multi-grain oatmeal
  • 1/4 C 0% Greek Yogurt (plain)
  • 1/3 C Almond milk
  • 1/4 tsp Cinnamon
  • Whatever was left in the Nutella jar… (1-2T?)

Surprisingly, I did let it stay overnight in the fridge (it was dangerously close to becoming a midnight snack).

This was my reward in the morning:

Had I not been so excited, I may have added some fruit – banana or strawberry would have been good in it.

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Tonight I go to the trainer for the first time in 2-3 weeks.  I am beyond excited.  He promised me a satanic workout.

Is it weird that I consider that a good thing?

Baking Binge

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Last night I returned to Mom’s house for a post-cleanse baking binge.

Ok, ok… it didn’t start out about food.  I was staying with her becasue I had to take her to the hospital today for a procedure… which is where I’m writing this from.  (Everything went perfectly – just have to stay for precaution.)

Anyway, I walked in the door last night and was ordered to find a use for 5 bananas that were about to go bad.

I take BAKING orders well. 🙂

What is the best resource for spur-of-the-moment banana-based recipes?

Food blogs. (Duh.)

It was a tough choice, but I settled on the following from two of my fav food bloggers.

Pumpkin Pie Banana Chunk Oatmeal Cookies from Oh She Glows

I followed Angela’s cookie recipe almost exactly, but here it is with a couple edits:

  • 1 egg
  • 1 C regular oats
  • 1 C whole wheat flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 T chopped walnuts
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 2 T cacao nibs
  • 1 tsp vanilla extract
  • 1/4 C pure maple syrup
  • 1/4 C agave syrup
  • 1 small ripe banana, chopped
  • 3/4 C canned pumpkin

Preheat the oven to 375F.

Mix dry ingredients in a medium bowl and set aside. Mix wet ingredients in a small bowl.  Pour wet into dry ingredients, stirring well.  Place batter onto parchment-lined pan in 2 T sized scoops.  Bake for 15 mins.

Makes 15 cookies.

Verdict: I would totally make these again.  Mine appear to be “fluffier” than hers (maybe because she used rice crisps originally?).  These are like little muffin balls of goodness.

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Roasted Banana-Rum Raisin Breakfast Bread

(from 101 Cookbooks)

  • 3/4 C golden raisins
  • 1/2 C dark rum
  • 2 ripe bananas, unpeeled
  • 2 C cake flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 6 T unsalted butter, softened
  • 2/3 C sugar
  • 2 large eggs
  • 1/2 C unsweetened coconut milk
  • 1 tsp pure vanilla extract
  • 1/2 C toasted walnut halves

Preheat the oven to 325F.

In a small saucepan, combine the raisins and rum.  Bring to a boil over medium heat, and let stand for 1 hour. Strain the plumped raisins and set aside.  Find creative use for remaining liquid.

Place the bananas on a cookie sheet (yes, in the peel).  Bake in the oven for 12 mins, or until the skins are black and they have just started to seep.  Remove from the oven , set aside, and let cool.

Sift the flour, baking powder, baking soda, and salt into a mixing bowl.  Set aside.  In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium speed for about 3 minutes.  Turn the machine to low and add 1 egg.  Mix until completely incorporated and then add the second egg.  Mix again until completely incorporated.

Meanwhile, squeeze the flesh of the bananas out of the skins and into a small mixing bowl.  Add the coconut milk and vanilla and mash together.  Add half of the banana mixture to the electric mixer bowl and blend thoroughly on low speed.  Add half of the flour mixture and mix until combined.  Add the remaining banana mixture, blend thoroughly, and add the remaining flour mixture; mix just enough to thoroughly blend the ingredients.  Fold the walnuts and reserved raisins into the batter and pour it into a lightly greased 9 x 5-in loaf pan.

Bake in the oven for 1 hour, or until a toothpick inserted in the center comes out clean.  Let cool, slice, and serve warm.  Alternately, sprinkle with the powdered sugar and glaze briefly under a preheated broiler. (I didn’t try the glaze, but I will be when we get home tomorrow!)

Makes 1 loaf.


Verdict: Wow.  I was about to eat the coconut/banana mixture alone.  The only changes I made were the nut choice (she used pumpkin seeds) and, consequently, the name (she said pumpkin instead of rum raisin… I think rum adds a certain something).

Go make this bread.  Now.

Why are you still reading this???

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In other news, being stuck in a hospital make me super productive at work.  And my butt is numb. 🙂

Hospital food is gross, but I was smart and brought overnight oats for breakfast, the 5th banana, flax crackers, and a cookie to get me through most of the day.

Time for Mamma’s walk!

 

Top Flr + Jackie Warner DVD

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Yesterday turned out to be a lot warmer than it looked! 

 

I am so glad I got my run in then becasue it is COLD and windy today.

The run:

  • Distance: 6.15 miles
  • Time: 52:03

 

I’m pretty happy with that!    The ING Half-Marathon this spring is seeming like a better idea…

After that run, I deserved a good meal.  🙂

Last night I went to one of my favorite restaurants, Top Flr, with one of my favorite people.

Added bonus: I only paid $35 + tip for a $80 meal thanks to The Green Half.

 

Here’s what we ate with some notes:

Pan Roasted Chicken, Brussel Kim Chi, Soy Reduction – The brussels were great – just right right amount of heat.  The chicken was ok… I would have liked a little more meat and less bone.

Garlicky Chinese Long Beans in a Oyster Mushroom and Miso sauce – Long beans may be my new favorite veggie.  They retained a nice, crispy bites after being cooked lightly and coated in the mushroom sauce.

New Zealand Lamb Chops, Minted Syrup – I love good lamb, and this was perfect.  The outside was encrusted in salt and pepper, giving it a good crunch.  They were not overdone (lamb is best on the rare side of medium-rare).  The minted syrup was a little too sweet for me, but I really liked that they left the mint nearly raw.

Night & Day Quinoa, Tomato, Curried Onion & Raisin Chutney – This black and white quinoa mix was served cold, but I think they could have gotten a better “pop” from the flavor if it had been warmed.  I barely got any curry flavor and the chutney was non-existent.  Should have gotten the kale.

I enjoyed a 2006 Burgundy (forgot to write down the name = fail), and my dining partner-in-crime had my favorite cocktail: Yellow Roses.  Yellow roses is a martini made up of Top Flr’s house-made lavender-infused vodka, honey, and a fresh lemon juice. 

Dessert: we split a chocolate peanut butter bar with strawberry jam.  It was okay… there are better choices there.  The jam made the dessert, but there wasn’t enough of it.  They should have given it its own layer in the bar.  That would have given the dessert the sweetness needed to make it the jam.

The sad thing about Top Flr is the lighting – it is impossible to take a good picture in there.  Sorry. 🙁

We were going to a movie, but after an eventful dinner (our whole corner of the restaurant ended up becoming dining BFFs and sharing tastes) we felt like keeping the energy level up.  So we went country dancing.

Confession: I love to two-step.

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This morning I had time to make one of my favorite breakfasts.  The good way.

Oatmeal on the stove top.

I shared this pot with a friend before testing out Jackie Warner’s new workout DVD.

Our topping selection:

 

  • Blue Diamond Crunchy Almond Butter
  • TJ’s Valencia Peanut Butter
  • MaraNatha Cashew Butter
  • Merrilly Pumpkin Butter
  • Almonds
  • Pecans
  • Pumpkin Seeds

 

 

In my oatmeal (makes 2):

  • 1/2 C Multi-grain Oats
  • 1/2 C McCann’s Irish Oatmeal
  • 2 C Water
  • 1 Banana
  • 1 tsp Cinnamon
  • 1/2 tsp Ginger
  • 1/2 tsp Nutmeg

I topped mine with almond butter, pumpkin butter, pumpkin seeds, and pecans.  Delish and filling!

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The Jackie Warner Xtreme Timesaver DVD was a good one.  Definitely a go-to full-body quickie workout when I don’t have to hit the gym.

 

It was only 30 minutes (with a warm up and stretch!) and I worked up a little sweat.  Lots of full-body moves so you are getting the most bang for your buck.

It was pretty quad and shoulder intense, but hit all the high points.

It would have been harder if I had heavier weights… since I was in my living room, I was using soup cans.

***

Bet I looked really hard core with my chicken noodle!  🙂

 

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