Sprint 2 the Table

Appetites and Adventures

Orange Cardamom TVP “Oats” + WIAW

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105 lbs doesn’t seem like a ton.

Until it’s on your lap while you’re doing dips…

Normally I do legs (my least favorite) with my trainer, but last night I had a back and tri day.  It was a great reminder that – even though my upper body is more developed – I still need a “check up” every so often.  With a little help I can move SO much more weight.  I couldn’t have stacked those weights on my lap by myself… and there is no way in hell I would have turned that last set into a drop set.

I’m feeling much better with my diet after last week’s adjustments, and it’s paying off.  My trainer noticed growth.   (He also told me I make sex-like noises while doing hack squats.  Weird that hacking with 200 lbs elicits the same sort of sound…).  A couple of other people have commented recently too (on the gains, not the noises).  Never in my life did I think people telling me I look bigger would be a compliment! 🙂

It is a little disconcerting to have lost my abs, but I know they’ll be back and looking better than ever after bulking season.  I need to print that reminder out and tape it to my mirror.

My Kitchen Workout (have you joined?) is keeping me motivated an (mostly) on track during this month of indulgences.  Jenn’s What I Ate Wednesday theme this month is also a great accountability check!

Below is a day of a figure competitor’s bulking-season eats.  Check it out, and then be sure to head over to Jenn @ Peas and Crayons and see what everyone else is eating during the most delicious time of year.

Meal 1:

I started my day with the only thing I like to repeat: my morning cocktail (mix of Apple Cider Vinegar, Glutamine, and Fitmixer Aminos), and my 2 mile incline walk.

Then it was time for a breakfast I started dreaming up on Sunday.  This is a new version of my TVP oatmeal, and it may be my favorite one yet!

Indian Spiced TVP Oats

Orange Cardamom TVP “Oatmeal”

  • 1 C water
  • 1/3 C TVP
  • 2 T oats
  • 1 tsp ground flax
  • 1/2 tsp cinnamon
  • 1/4 tsp cardamom
  • 1/2 tsp coconut extract
  • 4-5 drops lemon liquid stevia (or sweetener of choice)
  • 3 T egg whites
  • 1/2 orange, sectioned
  • Unsweetened coconut flakes, to top
Prepare according to these instructions from the original recipe.  Top with orange sections and coconut. Demolish.

Meal 2:

Last week I rocked a chili-lime crab salad with mango for lunch.  This week I was ready for more… but needed to make it strangers for this Friday’s link up.  Being strange pays off, friends.  This one was a hit!  The sweet citrus from the orange was perfect against the tangy lime and heat of the cayenne.

Curried Chili-Orange Crab Salad

  • 3 oz crab
  • 1/2 large orange, sectioned
  • 1/2 C edamame
  • Pumpkin seeds
  • Juice from 1/4 fresh lime
  • 1/4-1/2 tsp curry powder
  • Cayenne pepper, to taste
  • Cilantro

Meal 3:

I had to get a new plate to take to work.  My zoo animal paper plates ran out.  Booooo!

On my pretty blue plats is: Chili Nutty Baked Tofu, celery sticks, a P28 protein bagel, and the last of my favorite hummus.  I get this Roots hummus at Whole Foods.  It’s from Asheville, but I’m not sure if you can get it outside of the Southeast.  If you can, the spinach is worth a try!

Meal 4:

If you follow me on Instagram, you may have seen my new swordfish creation Monday night.  I finally tried making it a different way – I chipped it into cubes, coated it in lime juice, avocado oil, and my Mexican spice blend before cooking it under broil for ~10 mins.  It worked like a charm!

I brought the leftovers to work to be enjoyed over a kale salad massaged with coconut vinegar, fresh orange juice, and nutritional yeast.  Topped with baby bellas and red pepper.  My complex carb was a very tasty Garnet sweet potato.

And I wonder why my co-workers think I’m weird….

Meal 5:

Leftovers from yesterday… a creation that I made for this Friday’s Strange But Good link up.  Are you guys planning to participate?!  I’m so excited to see what everyone comes up with!!

Don’t know what I’m talking about?  Click here for the explanation.

Meal 6:

My trainer’s gym is pretty far away (30-45 mins… or an hour during rush hour…), so I always take a recovery shake to enjoy on the ride home.  After a killer workout, I enjoyed a favorite: Carrot Cake Batter Shake.

Don’t you love when your clean-eating #kitchenworkout meals taste dirrrrty?  I added some kale (clearly not enough since it’s still orange-ish), and stirred in muesli for a chewy happy ending.

Meal 7:

I’m on a serious bender with my 150 Calorie Chocolate Microwave Protein Cake.  Tonight I topped it with a healthy scoop of Arctic Zero Cookies ‘n Cream ice cream and a drizzle of peanut flour sauce. Cherries on top.  Fo’ shizzle.

***

The protein count for the day: 177.2g.  I can almost feel the growth.  Bwhahaha!

It’s been a week… time for another shameless plugs!  I’d love it if you’d click here and “Like” my new Facebook page. 🙂

Do you have a workout partner or trainer that you “check in” with when you need to push harder?

What is the tastiest “clean” food you’ve eaten this week?  Work it out in the kitchen!

Sweet Potato Mexican Pie

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Some like it hot.

My food as a child

I like it really hot.

Spicy often means a craving Mexican food.  Most people think of Mexican as being unhealthy, but it’s actually one of the easiest cuisines to lighten up.  Latin cooking is derives flavors from spices and herbs more so than fats.  A little cumin, peppers, and cilantro can go a long way!

Ideas for ordering at Mexican restaurants

  • Tell your server not to bring chips so the temptation isn’t even on the table
  • Chicken or veggie fajitas, soft tacos, grilled shrimp or chicken, and ceviche are usually safe bets
  • Ask them to go light on the oil and salt
  • Choose soft tacos over chips, hard tacos, or rice; also request corn tortillas if available
  • Use salsa rather than cheese or sour cream to add flavor
  • Order black or pinto beans rather than refried
  • If you must have a margarita (and you know I must), order it with fresh lime juice instead of the sugar-y, processed sour mix

In keeping with my Kitchen Workout guidelines, I decided to satisfy my Mexican craving at home rather than go out to eat.

Spicy tomato sauce and sweet potatoes will forever be a favorite combination.  Those flavors were in my head all day as I thought about how I would attack dinner.

Adding spices is a quick and easy way to make a meal something special   One of my “secrets” to a good tomato sauce is adding a bit of cinnamon.  It lifts the flavors and gives the illusion of a hunt of sweetness.

While this ingredient list may look long, it comes together very quickly.  Make substitutions based on your preferences and what you have on hand.  Just be sure to add small amounts at a time and taste as you go!

This dish makes 6 servings.  I ate 4 over the course of the week and froze the remaining two to take to work.  They have been perfect as homemade frozen lunches.

To make this vegetarian/vegan, use tempeh or TVP in place of the ground chicken.

 

Sweet Potato Mexican Pie

  • 1 lb ground chicken
  • 1 medium onion, chopped
  • 1/2 jalapeño, seeded and diced
  • 2 T dried cilantro
  • 1 T garlic powder
  •  1 tsp black pepper
  • 1 tsp cayenne
  • 1 tsp ground cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp coriander
  • 1 C chopped red pepper
  • 2/3 C chopped baby bellas
  • 2 C diced tomatoes (I used fire roasted)
  • 1/2 cup water
  • 1 medium zucchini, sliced
  • 2 C spinach leaves
  • 1 large sweet potato

Preheat oven to 350.

Brown the chicken in a pot with onion, jalapeño, and spices.

When chicken is cooked, add peppers, mushrooms, tomato sauce, and water.  Let simmer for 10 mins.

While that mixture is simmering, peel and thinly slice the sweet potato.

Grease a 9×9 baking pan with olive oil.  Layer a quarter of the meat sauce, followed by a layer of sweet potato slices, zucchini slices, and then spinach.  Repeat until you’re out of ingredients, making sure to leave enough sauce to top the dish.

Cover baking dish with aluminum foil and bake for 30 mins.  Remove the foil and bake for another 15 mins.

Let cool slightly before serving.

Makes 6 servings.

***

Writing this made me want a margarita.  Doh.

Do you have any secrets for eating healthy at restaurants?

Do you like food with a little heat?  I find I want it even more in the winter months.

Complex Carb-Loading + WIAW

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New year, new plan.

 

Nevermind that we still have a month left in this year.

I need to be more careful what I wish more.  The week before last I mentioned that my trainer hadn’t sent my new nutrition plan… but I was headed to vacation and didn’t feel like reminding him.  Yesterday I got the plan.  I’m aiming for another figure competition in March, and the bulking has officially begun!

My 7 meals a day are still in place.  The basics are the same: at least 25g protein at each meal,  a fruit (in the morning) or a veggie.  The big difference is the complex carb portions.  I was getting them 4x a day… now I have a serving at EVERY meal.  I am going to be so stuffed!

 

What are complex carbs?

They have a chemical structure that is made up of three or more sugars, which are rich in fiber, vitamins, and minerals.  These carbs will keep you full longer because they take a little longer to digest, and they don’t raise the sugar levels in the blood as quickly as simple carbs do.

Complex carbohydrates are fuel; they contribute significantly to energy production and have a higher nutritional content that simple carbs.

Some examples:

  • Oatmeal
  • Cereal (the “healthy,” low-sugar varieties)
  • Wild or brown rice
  • Ezekial bread
  • Beans
  • Lentils
  • Winter squash
  • Sweet potato
  • Bananas

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My new plan and re-focus in eating clean fits perfectly with this month’s What I Ate Wednesday theme: good habits.  Yesterday I asked you all to join me in a Kitchen Workout challenge.  Below is how my first challenge day went.

After checking out my crazy-clean bulking day, click here to head over to Jenn @ Peas and Crayons to get to see how everyone else is sticking to their good habits.

_______________________________________________________________________________________

Meal 1:

After the usual morning cocktail (mix of Apple Cider Vinegar, Glutamine, and Fitmixer Aminos) I went for a healthified version of a comfort meal.  A cold, rainy morning can only mean one thing: Grilled PB&J with tofu peanut butter (recipe here).  I love how gooey and warm the inside gets!  Served with a side of raspberries. 

 

 

Meal 2:

After perusing Whole Foods, I decided to make my own Mediterranean Salmon Burgers this week rather than buying the frozen stuff.  I’ll post the recipe later, but let me assure you these are very good!

 

For my complex carb, I made a festive salad of edamame with pomegranate and Marcona almonds.  I dressed with with a quick nooch mix:

  • 1 T nutritional yeast
  • 1/2 T coconut vineagar
  • 1/2 T water
  • 1/4 tsp Mediterranean spice blend
  • 1/8 tsp cayenne

 

 

Meal 3:

I’m kind of embarrassed.  I’m turning into a creature of habit.  Lunch was swordfish.  Again.  But I really, really like it! I cook it in a grill pan with Italian herbs, pepper, and lemon juice.  Easy and delicious!  Next week I’m making Heather’s Mexican creation to shake things up.  Today I ate my grilled steak of the sea with an Ezekial pita and a salad of arugula, cauliflower, and radish sprouts.

 

 

Meal 4:

Something dangerous happened.  I discovered that I can handle de-boning a rotisserie chicken much better than touching a raw chicken breast (creeps. me. out.).  The dangerous part is that whole chickens are more expensive.  Whatever.  My sanity is worth it.

I ate my de-boned chicken mixed with red pepper, zucchini, and spinach hummus.  My carb was a pretzels.  Not a good low sodium choice.  I don’t have enough complex carb choices on hand this week as I didn’t get my new plan until after my weekly grocery run.  So for now I’ll enjoy my salty treat. 🙂

 

 

Meal 5:

This dinner was fantastic.  I will be sharing the whole recipe later (when I have enough light to take better pics), but for now I’ll just say that it’s a Mexican-Sweet Potato Pie layered with spinach and chicken (I also discovered ground chicken is easier to deal with than chicken breasts).  It could easily be made vegan with tempeh or TVP… which I may try next time around!

 

The pie was shared with my friend, Kenny, who came by to say hello and talk clean eating.  Kenny has some specific goals for fitness and nutrition, so we strategized a bit.  His “homework” is to write his own guidelines.  I also roped him into doing a few quest posts about it.  *evil grin*

He calls me his “food sponsor.”  I kind of like it.

 

 

Meal 6:

Before vacation I made Alexandra’s Spunky Monkey Pumpkin Pie into muffins and left before I could eat them all.  Good thing they freeze really well!  I enjoyed one tonight atop an old favorite: Carrot Cake Batter.  Made with whipped cottage cheese instead of Greek yogurt.  I almost forgot how good it is!

Meal 7:

I failed.  I ate dinner late and skipped meal 7.  All those carbs and I think I’m getting a cold… I couldn’t bring ,myself to eat another bite.  Like when I first started with the 7 meals a day, this is going to take some adjusting!

***

The protein count for the day: 170.2g.  I’m back at it!

Are you on board with the #KitchenWorkout?  How did you keep it clean today?

What is your favorite complex carb?

 

Work It Out: Kitchen Edition

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You can’t out crunch a bad diet.

 

Where’s the chocolate-lovers ab diet?!

Today’s Work It Out post is a little different.  Usually I feature a new workout technique, but this post-Thanksgiving week I’m being a little selfish.  I need to Work It Out in the Kitchen.  Like many others, I indulged throughout the Thanksgiving holiday.  No regrets – it was fantastic – but now I need to reset and not let that sweet tooth take over all the way into the new year.

 

When I start with the sweet tooth and red wine other indulgences it quickly becomes a habit.  At one point I was eating dessert after every meal… including breakfast.  What works for me is to go cold turkey (pun intended) to reset myself.  I’ve done this in the past through my favorite cleanse, but I haven’t gotten to the “emergency” point yet.  This time around I’m going back to the basics.

________________________________________________________________________________________

Leading up to Christmas I’m going to be doing a Kitchen Workout in addition to my normal routine.  This isn’t about weight loss (my new diet is actually focused on gaining – more on that tomorrow).  The Kitchen Workout is about eating to fuel your body properly.  Eating clean makes me feel energized, keeps my skin clear, and improves my ability to focus.

The following guidelines are what works for me.  For example, I know that I can’t have just a little sugar and stop.  Therefore, I’m cutting it out.  I also know that I can’t be too strict on myself or I’ll go full-speed in the opposite direction.  A Saturday “cheat day” will be employed. 🙂

 

The Kitchen Workout

  • Eat clean – minimize processed foods
  • Cut out the sugar (except fruit)
  • Limited dining out
  • Keep sodium to a minimum
  • No drinking on “school nights”
  • Stick to complex carbs
  • Eat small meals throughout the day
  • Take in plenty of protein to feel full and build muscle
  • Incorporate vegetables into each meal

 

Who else wants to join in the Kitchen Workout?

A good support/accountability network is a big part of staying on track!  Feel free to steal the #KitchenWorkout graphic and show your clean eating pride!  I’ll be sharing some new recipes, as well as more tips for holiday survival.

To get started, check out these posts for more ideas on eating clean:

 

For some initial food ideas?  Here are a few clean recipes that won’t leave you feeling like you’re missing anything:

 

Maple TVP “Oatmeal”

 

 Crab Eggs Benedict, Lightened Up

 

Grilled PB&J with Tofu Peanut Butter

 

Tzatziki Chickpea Tuna Salad

 

Mexican Crustless Chickpea (Vegan) Quiche

 

Fig and Edamame Kamut Berries with Sriracha-Lime Vinaigrette

 

150 Calorie Microwave Chocolate Protein Cake

 

Chewy Granola Cookies

***

The holidays have begun!  I’ve been invited to a cookie swap… I’m taking my granola cookies so I know I have a healthier option.  Can’t wait to see if anyone knows they are better for you!

Did anyone try the bicep moves Jody shared last week?

Are you making an effort to keep it clean over the holiday season?

 

Sources of Protein: Vegetarian and Vegan

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Are you geared up to eat?

My stretchy pants are ready.

Before you start the Thanksgiving extravaganza, I have an awesome guest post from Allie about vegetarian protein sources. Allie decided to start training for a her own figure competition, and began working with my trainer a couple of months ago.  We’ve worked out together a few times and let me tell you – this girl lives up to her blog name (Forgotten Beast).  She is a beast.

You guys know the crazy amounts of protein I’ve been eating?  Well, Allie has a very similar nutrition plan, only she’s doing it vegetarian!  While you may not need quite as much protein as we try to eat, it is important to have an adequate amount (typically 0.8g per pound of body weight for athletes).

Instead of a typical What I Ate Wednesday, check out the creative ways Allie crams in the vegetarian protein in a day.

Be sure to click here to head over to Jenn @ Peas and Crayons to get to see how everyone else is ramping up for Turkey Day!

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Hey kids, I’m Allie! You may have seen me pop up on Laura’s blog from time to time, since this wonderful guest-blog-post-host inspired me to get on the figure competitor train and has put up with me showing up on her doorstep three times now. Training for a figure competition requires mega-protein, and I’m trying to do it on a vegetarian diet.  This may seem impossible, but I wanted show just how easy it can be with some pointers/ideas for getting vegetarian protein in any diet.

Soy, Beans and Lentils

I’m grouping these together to keep it short and sweet. I mean, those are the pretty obvious sources of vegetarian protein, right? But if you’re in a rut or just don’t know what to do with it, you’ve got to give Laura’s Chick-less Nuggets and TVP Oatmeal (20g protein) a try – or pick up a package of tempeh (23g) to make “meat” sauce, stir-fries and more.

Nuts and Seeds

I feel like nuts are another obvious source of veggie protein—but what about seeds? Sunflower seeds (7g protein), pumpkin seeds (9g protein) and hemp seeds (11g protein) are all fabulous sources of protein – and they taste pretty darn good too.

Eggs

Whole eggs (7g protein) and egg whites (4g protein) are some of the most adaptable proteins. Breakfast, lunch, dinner and dessert – there’s no wrong time for scrambled eggs, PB & Jeggs, or an omelet.

Dairy

Greek yogurt tops the charts in the protein-from-dairy category (23g protein in brands like Fage and Trader Joe’s). Other good dairy-based protein sources include cottage cheese (15g protein) and ricotta.

Vital Wheat Gluten

Not an option for the wheat and gluten-free among you, but otherwise?  23g of protein in one serving – and there are SO many ways to use VWG. You can make your own seitan, faux chicken, faux breakfast sausage (Editor’s Note: I’ve made Allie’s recipe with TVP and it is really good!), high-protein bread and more.  Save money and all the preservatives and sodium you find in the vegan “meat” options at grocery stores by making your own.

Protein Powder

Protein powder is an easy way to get a protein boost.  While it is not a replacement for real, whole foods, it can supplement shakes, meals and an overall balanced diet.  There are so many good vegan protein powders out there that there is no reason feel powders are limited to those who can/want to drink whey and casein.  (Or beef protein powder. Really? Has anyone tried this?)

Greens and Veggies

Of course I can’t omit the veggies! Don’t let these precious grams of protein go unnoticed! While a serving may only have 1-3g of protein, if you get 5-6 servings in a day, you’re adding 15g of protein!

 

So How Do You Put It All Together?

Here’s a sample of what a day may look like for me (keep in mind I’m eating seven meals and aiming for crazy amounts of protein – just like Laura – you only need a few of these to meet everyday health goals!):

  • Breakfast: Greek yogurt and fruit (24g)
  • Post-Workout: Peaches and cream smoothie (Vanilla protein powder, frozen peaches, hemp seeds, almond milk) (36g)
  • Morning Snack: Lentil flatbread topped with peanut butter (22g)
  • Lunch #1: Tempeh “bacon” and sautéed collard greens (26g)
  • Lunch #2: Vital wheat gluten “chicken” salad (27g)
  • Dinner: TVP and cottage cheese “hot pocket” with a side of oven-roasted broccoli (42g)
  • Dessert: Egg white topped with cranberries and sugar-free syrup (17g)

Grand Total? 194g of protein

And not an animal in sight.  Half of these options are vegan as well, so, even if you omitted the eggs and dairy (and I do mean omitted—not even substituted one of the other many amazing and completely plant-based protein options), this day would still have 140g of protein – much more than average daily protein needs (which seem to be around 50 – 100g for ladies, from what I’ve read).

While I’m not a huge fan of numbers when it comes to food and nutrition, they can be a helpful guideline, so I’ll include this: this entire day comes in at under 2000 calories and balances out to a 40/40/20 macro ratio.

I hope this answers some questions/busts some myths about vegetarian protein!

***

Thanks again to Allie for such an incredible post.  I am so impressed by her dedication!  For Thanksgiving I’m taking a few days off to relax.  I hope you all get to do the same.  

Happy Thanksgiving!!!

How are you “falling into good habits” over the holiday season?

Do you make an effort to get protein throughout the day?  Post-exercise?

Banana S’mores Protein Pancakes

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Cover me in syrup.

‘Cause I’m going to roll in Heather’s pancakes.

You know when you meet someone and feel like you’ve known them forever?  That’s how I feel about Heather.  Maybe that means I’m too comfortable…

Heather and me at Blend 2012 (photo courtesy Heather)

When she came to visit recently, I decided to take advantage of the situation and ask for a favor – a guest blog while I’m skiing with other Heather.  Yes, I shamelessly made my guest cook, and then asked for a guest post during a holiday week.  Worst hostess ever.

Lucky for all of us she wasn’t offended and agreed to write this post.  Banana S’mores Protein Pancakes.  Holy mother of deliciousness.  Thank you, my friend.

Hey hey Sprint 2 the Table Fans!

Heather here from Kiss My Broccoli subbing in for Laura today while she’s frolicking in the snowy wonderland of Colorado with Heather.  Not gonna lie, I’m definitely a little jealous…of the chance to hang with my namesake…NOT of the snow!  They can keep that stuff all to themselves!  (Editor’s Note: Snow for skiing is acceptable snow! :))

When Laura asked me if I would be willing to write a guest post for her, I agreed without hesitation.  I mean, c’mon, I owe her more than a plate of snickerdoodle pancakes for the amazing time she showed Allie and me during our visit to Atlanta last weekend.

Speaking of pancakes…my blog may hint at my love of broccoli, but since I started blogging almost two years ago (wow, where does the time go?), I’ve discovered that I am downright passionate about pancakes.  Almost every Sunday, you’ll find a new recipe on my blog with a variety of flavor combinations and ingredients, sometimes even gluten-free or vegan varieties, but my all-time favorite?

PROTEIN PANCAKES!

I’ve been reading Laura’s blog for a while now, and one of the things I love most about her recipes (besides her amazing creativity and use of spices) is the high protein content in all of them.  Even if you’re not training for a figure competition, it’s still important to be sure you’re getting enough protein in your diet.  Besides building and repairing muscle tissue post workout, including more protein in your meals can help you feel more satisfied throughout the day… thus curbing those “snacky” cravings we sometimes get.

Cottage cheese, peanut flour, edamame, chicken, and fish are some of my favorite sources of protein.  While natural sources are the best to look to, I love mixing it up a bit with protein powders as well.

But no need to get boring… I can NEVER understand those people who just throw some powder in a glass of water and call it done… especially when you can whip up a batch of these babies in all of about 20 minutes.

Graham crackers, chocolate, bananas…what’s not to love?

Banana S’mores Protein Pancakes

  • 1/8 cup maple syrup
  • 1 tablespoon unsweetened cocoa powder
  • 1 modified flax egg (1/2 tablespoon ground flax + 1 1/2 tablespoons warm water)
  • 1/3 cup whole wheat pastry flour
  • 1 scoop vanilla protein powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened vanilla almond milk
  • 1 tablespoon semi-sweet chocolate chips
  • 1 graham cracker sheet, crushed and more chocolate chips for garnish (optional) 
  1. To make chocolate syrup, combine syrup and cocoa powder, whisk until smooth.
  2. Heat a non-stick skillet over medium heat and coat with cooking spray.
  3. Prepare flax egg and allow to set.
  4. Combine flour, protein powder, baking powder, and cinnamon in a medium-sized bowl.
  5. In a separate bowl, combine flax egg, vanilla, and milk.
  6. Add wet ingredients to dry ingredients and stir until all the flour is incorporated.
  7. Fold in chocolate chips.
  8. Spoon batter onto greased skillet (makes 3 small-medium pancakes) and allow to cook for approximately 4-5 minutes per side.
  9. Transfer to a plate, layer with banana slices, and top with chocolate syrup.

The perfect post-workout breakfast… or heck, ANY breakfast… I mean, it IS chocolate, right? 😉

And if you don’t want to add the protein powder, they’re just as tasty… just be sure to cut the liquid down to compensate!  (Editor’s Note: What if I don’t have liquid?  Kidding!!!)

But whatever you do, don’t skimp on the chocolate!  Thanks to everyone for reading! I hope you’ll stop by my blog at Kiss My Broccoli and say hello…Sunday’s may be for pancakes, but I DO make other tasty things as well! 😉
And thank you so much Laura for having me!

***

I think I need to make these for breakfast while we’re in Vail!  Like right now.  Ski fuel!

Do you use protein powder? What is your favorite brand?  

What is your favorite natural source of protein?

Spiced TVP Breakfast Squash

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Universally good food.

The stuff you’d eat regardless of your “diet.”

I’m really excited to be able to participate in Heather’s Meatless Monday’s A-Z!  I’m almost as excited to use this month’s ingredient, nutmeg, in one of my go-to universally good breakfast foods: TVP oatmeal.   I still ate it on my “break” from my nutrition plan!  Translation: it’s really, really good.

Nutmeg is one of my favorite “winter” spices.  I say winter because it has such a warm quality to it.  the smell of it brings to mind spiced desserts, fireplaces, and red wine.  (Ok, ok… I think of red wine no matter what.)

I prefer to use freshly grated nutmeg.  I always recommend keeping fresh spices on hand because they store longer and are more flavorful.  Whole nutmeg can be found in the spice section of your grocery store.  It looks like a little round nut.  All you need is a microplane and you have fresh nutmeg to top your dishes.

Click for source

Squash takes a little time to roast, so I didn’t want to spend any more time making the TVP oatmeal.  Yes, I realize this is extreme laziness and I could have been making them simultaneously.  Something good came out of my laziness – the discovery that TVP can be cooked in the microwave like oatmeal.

After a quick cook in the microwave, I stuffed my squash and popped it back in the over to brown a bit on top and allow some of the spices from the TVP to soak into the squash bowl.

If you like fruit in your “oatmeal,” you can stir in your favorites before putting the stuffed squash back in the oven.  I stirred blueberries into mine – I love the way they burst in your mouth when they are hot.

I also grated a little extra fresh nutmeg on top for the picture an added punch of flavor.  Annnnd… I had to top the whole thing with peanut butter.

This also makes for a fabulous brinner.

Spiced TVP Breakfast Squash

  • 1 Kiri squash (or other small squash)
  • 1/2 C TVP
  • 1 C water
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/8 tsp nutmeg
  • 5-6 drops liquid Stevia
  • Optional: fruit to stir into or top TVP (I used blueberries)
Preheat oven to 350.

Cut squash in half and gut (remove seeds).  Place on a baking sheet , cut side up, and roast until tender (~15 mins),

Add TVP and water to a medium-sized bowl.  Make sure the bowl is big enough because – like oatmeal – TVP will explode in the microwave.  

Microwave for ~2 mins, until tender.  Allow to rest and soak up any remaining water before stirring in vanilla and spices.

Remove squash from oven.  Stuff with the TVP mixture (stirring in fruit, if desired) and return to oven for ~5 mins, until slightly browned on top.

Place on plates and add toppings of choice.  I topped mine with a dusting of  fresh nutmeg, blueberries, and peanut butter.

Note: If you’re sensitive to soy, this would also be good with regular oatmeal in place of the TVP.

Makes 2 servings.

***

Speaking of Heather… I get to see her on Friday!  This week is going to draaaaag. 

Have you tried TVP oats yet?

What is your favorite “winter” spice?

Last Chance to Be Productive

By

Friday.

 

That day of the week where you can make a final push to get your work done and start Monday with a clean inbox.  Your last chance to be productive for the week.  Or you should screw around on the internet reading surveys like this.

 

Everyone seems do have done this Last Chance survey this week.  I think the first place I saw it was on Brittany’s blog.  I’m joining the party today!

 

Last food you ate?

Vitamix money shot

A post-workout protein shake.  Butternut-Cherry Bomb.  I started making this 2 years ago and it remains on of my favorites.

 

Last beverage you drank?

Water.  I drink 120 oz a day.  Constant peeing.

 

Last workout?

Leg day!  It was my FIRST workout post-competition (except for some walk/runs).  I was so thrilled to get back in the gym that I didn’t complain that it was legs.  Next competition is March!

 

Last thing you pinned?

Alexandra’s Spunky Monkey Pumpkin Pie.  Protein, peanut flour, and pumpkin.  Does it get any better?

 

Last text message you sent?

A text to my trainer complaining that I now have to take 2 weekly rest days.  Lame.

 

Last blog you visited?

Some random blog while in search of a homemade cottage cheese recipe.

 

Last tweet you sent?

A reminder to ever my NuttZo giveaway!

 

Last place you visited?

The ATM.  I walked through the drive thru on my way back from the gym.  Only slightly concerned I was going to get mugged.

 

Last time you did ab work?

Wednesday.  It was my last “off-plan” day.  Normally I’m not allowed to do much ab work, so before I got my new training plan I planked.  Am I really that neurotic?

 

Last show you watched?

Grey’s Anatomy is on as I’m drafting this post.  It’s a half-assed effort at watching… I’m paying more attention to writing this.

 

Last thing you baked? 

Mama Pea’s Pop Tarts.  Last Friday I promised I’d make the post-competition.  So glad I did.  Instead of her strawberry filling, I made a pumpkin-cinnamon center.

 

What is the last thing you Instagramed?

My new Harbinger weightlifting gloves.  A little post-competition treat to myself!

 

Last item on your to-do list today?

Review an Excel model in advance of a client call.  It’s as much fun as it sounds.

 

Do you like sprints, or do you like steady state better?

If I have to be on a treadmill, sprints.  Outside I like to steady run and watch the scenery.

 

Do you need coffee to get going in the morning?

No.  I like my morning cocktail (apple cider vinegar and FitMixer Aminos), but I do prefer to have a cup after lunch to warm up (why must they keep it so cold in my office?!) and get me through the afternoon.

***

Don’t forget to enter to win a jar of NuttZo nut butter! Click here to enter.  Contest ends Tuesday at midnight!

The end of the day can’t get here fast enough because Allie and Heather are coming to spend the weekend with me!!!  So.  Excited.

Pick one (or 2 or 3…) and share your answers!

Do the powers that be keep your office at arctic temps?

 

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