Sprint 2 the Table

Appetites and Adventures

Super Tuesday

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You’re unique.

 

Just like everyone else.

It seems like everyone has done a “September Superlative” post!  I’m being a copy cat… but in a unique way because I’m doing it late.  😉

 

1. Most Popular:

Microwave Protein Cookie + WIAW – This nutty, protein-filled 30 second cookie was the most viewed post in September.  I also loved this post because it highlights a few of the many reasons women should lift weights. 

 

 

2. Most Likely to Win a Bar Fight

This Tequila-Lime Tilapia would kick your dinner’s butt.  And it would walk out in a perfectly straight line ’cause the booze (mostly) cooks out.

 

 

3. Most Versatile

What isn’t better layered like a parfait?  I’m awarding my Protein Parfait the Most Versatile because I’ve made it a million ways.  The original was a Tiramisu Protein Parfait, but September’s flavor-of-the-month is a Pumpkin Tiramisu.

 

A few friends have made their own versions.  Check out this Chocolate-Peanut Butter version from Sarena:

 

 

4. Most Unique

This is a no-brainer.  #sorryimnotsorry to be Captain Obvious, but most unique is all about the “Strange But Good” posts.   I’m craving peaches, so I’m going to call out the post with the Salmon-Peach Salad:

 

 

But you should check out the follow-up post for more #strangebutgood… like Mexican Hot Chocolate Protein Ice Cream.  If that’s still not enough strange, click on over to Lauren’s blog.  She’s featuring some weird combos today, including my PB & Jeggs!

 

 

5. Most Photogenic

It’s no secret that I abhor taking pics.  It’s a necessary evil for me as a blogger… so when I get one that I really like, I get excited.  This Fig and Edamame Salad with Sriracha-Lime Vinaigrette was pretty and delicious (fashionable and functional?). 

Honorable Mention

This isn’t a September post, but I have to give it some love… my Mexican Cauliflower “Rice” Bowl was included in Fitness Magazine’s 11 Easy Lunches to Lose Weight!

***

I wasn’t cool in high school, so no superlatives for me.  Even more reason to Bogart an entire blog post giving them to myself.  Bwhahaha!

Did you get a superlative in school?

What would your superlative be for the month of September?  Brag on yo’ self!

 

My Favorite Topic

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Food.

 

Anyone surprised?

You know how they say men think about sex every 5 seconds?  That’s me with food.   It’s my 50 Shades of Grey.  

When I saw this quiz on Matt’s blog I was filling it out in my head as I read through his answers.

 

Breakfast

1. Favorite cereal as a child?

Lucky Charms.  I used to get in trouble for only eating the marshmallows.

 

2. Coffee or Tea? With milk or without?

Coffee.  Black like my soul.

Since I started having my morning cocktail, I no longer need to drink coffee before noon.  When I’m in the office, I am wondering down to reception to get a mid-afternoon pick-me-up cup!

Sometimes I eat it in Tiramisu Parfaits or drink it in a Pumpkin Frappuccino.

 

3. The one food you eat most often at breakfast?

That’s tough!  I don’t like to repeat meals a lot… but lately I’ve been all about my PB & Aggs.

 

 

Lunch

1. Sandwiches are generally considered a “lunch food.” If you had to choose between a grilled cheese and a peanut butter and jelly, which would you pick?

Grilled Peanut Butter and Jelly.  the “real” thing was my favorite growing up, but now days I eat this tofu-laced, low-fat, protein-filled version:

 

2. You can only put four ingredients in your salad (not including greens); what do you throw in the mix? Additionally, which greens and dressing do you pick?

It really depends on the mood!  Right now I’m thinking cucumber, red onion, celery, and walnuts on a bed of spinach and dressed with a mix of hummus, apple cider vinegar, and sriracha.

 

3. One food you can’t live without at lunch?

Again, I’m not a creature of habit!  I like to shake it up, but no matter what I need a little something sweet at the end… like a bite of dark chocolate.  Or these days on my training plan… I have a calcium chew. *sigh*

 

 

Dinner

1. It’s the end of the day. You’re tired, hungry, and your fridge is empty.  If fast food (from a chain) is your only option, where do you go and what do you order?

I’m copying Matt and saying Whole Foods.  Whatever is looking good on the hot bar (usually a bite of everything). It’s the closest thing to fast food that I will eat!

 

2. TV/computer on or off while you’re eating?

Computer.  In fact, I’m filling this out as I eat.

 

3. The one food you eat most often at dinner?

Lately it’s been my Cauliflower Pizza.  It’s a delicious addiction.

 

 

Dessert

1. Choose between these two American desserts: cheesecake or apple pie?

Cheesecake.  I don’t like cooked apples… but really I’d rather have chocolate cake than anything.

 

2. Choose between these two foreign desserts: tiramisu (Italy) or flan (Spain)?

I like them both, but I have to go with tiramisu.  Like the parfait above. 😉

 

3. Ice cream: cone or cup?

Cup.  More toppings.  Duh. 

***

Sometimes I wonder if everyone else thinks about food as much as I do… or if I have OCD.

I want your answers!  Is there anything you HAVE to have in your salads, or for lunch every day?

How much time to you each day spend thinking about food?

 

Stay Calm + WIAW

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Try to stay calm.

There may  be a bacon shortage.  The LA Times reports that drought conditions caused a reduction in corn and soybean crops, which means less feed for swine… which means less bacon.  Stock your freezers now.

Despite my frequent posting about bacon, I really am not a fanatic.  Yes, I do enjoy the occasional Maple-Bacon Pancake Cookie.  And I think Bacon Toothpaste is funny.

HOWEVER… I bought a mere 2 slices at the farmer’s market to add just a little extra flava-flav to my food this week.  And, I worked bacon into a meal today.

It’s a really stressful week.  Today I craved comfort food, and having developed the habit of reaching for healthy comforts helped me keep it clean… and sticking with September’s What I Ate Wednesday theme: “Fall Into Good Habits.”

Check out my healthy comfort foods below, and then click here to head over to Jenn @ Peas and Crayons to get to see how everyone else maintained healthy habits this Wednesday.

Meal 1:

Like every morning, I arose and had my morning cocktail: a mix of Apple Cider Vinegar, Glutamine and Fitmixer Aminos.  Then I almost panicked when I realized I’m almost out of my Aminos.

After a quick 2 mile walk, I enjoyed a Stuft Mama-inspired sandwich:

P28 Bread panini-pressed in the George Foreman with cinnamon and flax-scrambled egg whites, sugar-free strawberry jam, a little Daiya pepper jack.  With a side of golden kiwi.

Meal 2:

This is truly random.  Certainly a Strange But Good candidate.  Pre-baked lemon-dill salmon… mixed with ricotta cheese, a little cinnamon, and blackberries.

Strangely delicious leg-day fuel. 

Meal 3:

I spent my lunch break in the gym blowing off some steam busting out some leg work.  When I got back home all I could think about was a giant green smoothie bowl.

In my bowl:

  • Vanilla protein powder
  • Chocolate unsweetened almond milk
  • TONS of spinach
  • Cinnamon
  • Liquid stevia
  • Crumbled Zucchini Protein Muffin to top (recipe for that coming soon!)

Meal 4:

Did I mention work is really, really, really stressful this week.  It called for my protein-comfort snack: PB Cottage Cheese and celery (a riff on my childhood “ants on a log”).

I mix 1/2 C no-salt added cottage cheese with 2T of peanut flour, cinnamon, stevia, and butterscotch extract.  Then I dip my celery.  There may have also been a side of dark chocolate… shhhhh… 

Meal 5:

Clearly I can never get enough pizza.  This week’s pizza meal’s base was my beloved cauliflower crust.

Toppings:

  • Swordfish
  • Bacon (just a little bit…)
  • Avocado
  • Truffle oil
  • Radishes
  • Asparagus
  • Brussels

My crust “dough” felt a little too wet, so I added a little nutritional yeast.  It worked well to soak up a little moisture, and it was really good!

Meal 6:

Still working (it was a late night).  So stressed I had no appetite.  Late nights in college always meant Waffle House… so I made a healthier version of my old order – egg whites with red onion, jalapeno, and spinach.

Meal 7:

Comfort food is the name of the game for this post.  More smoothie bowls!  Meal 7 was a Pumpkin-Chocolate Vitamix ice-cream-like concoction.

In my Fall Smoothie Bowl:

  • Pumpkin puree
  • Chocolate protein powder
  • Cocoa powder
  • Unsweetened chocolate almond milk
  • Cinnamon
  • Ginger
  • Stevia
  • Ice
  • Apple slices on top

***

Does my posting most of this on Instagram ruin the suspense?  Oh!  And the protein count for the day: 195.8g from fall clean eats!

What are you favorite healthy comfort foods?

Do you have a fall chill yet?  It’s still pretty warm here (yay!).

Microwave Protein Cookie + WIAW

By

Lifting weights will not make you bulky.

It drives me NUTS when I hear women say they don’t want to lift because they are scared they’ll get bulky or look “manly.”  Women don’t have the hormone levels men do, so it’s just not possible to gain like a dude.  It takes a TON of work to significantly grow muscle.  I should know.

It is especially important for women to have a strength training program.

A few of the benefits include:

  1. Body Fat Reduction – As you increase lean muscle, so does resting metabolism.  This means that you burn more calories all day long.  Studies have shown that for each pound of muscle you gain, you burn 35-50 more calories each day.  That’s as much as 18,250 calories in a year!
  2. Decreased Risk of Osteoporosis and Heart Disease – Women are at an especially high risk of suffering from this disease.  Weight training can increase spinal bone mineral density, and – combined with adequate calcium – can be one of the best defenses against osteoporosis.  Cardio is important in heart health; however, lifting can help to lower “bad” (LDL) cholesterol, increase “good” (HDL) cholesterol, and lower blood pressure.
  3. Improved Athletic Performance – Research continually proves that strength training improves athletic ability.  It enables you to increase endurance, improve technique, and decrease the risk of injury.
  4. Improved Mood and Fights Depression – A Harvard study found that 10 weeks of strength training reduced clinical depression symptoms more successfully than standard counseling did!  Strength training often helps women feel more confident and capable, both important factors in fighting depression.
  5. Physical Strength – This may sound obvious, but strength training is important for daily activities – chores, chasing after kids, carrying groceries… basic, daily tasks will be much easier.  And how nice is it to be able to open ajar unassisted?

Strength training isn’t the only factor though.  I’m trying my best to gain as much as possible before my November competition.  Just as important as lifting is diet.  Healthy fats, complex carbs, and a lot of protein are key to gaining mass.  As much as I’m taking in, I’m still not She-ra…. but I am making gains!

A few people have asked for progress pics.  I wish I’d done a better job to tracking and taking pics from the same angles, but here’s the best bicep progress pic I have:

Still a really long way to go, but I think there are some changes!

Speaking of strength training (nice transition, right?), this fall’s  What I Ate Wednesday theme: “Fall Into Good Habits.”

Check out my healthy fall fuel below, and then click here to head over to Jenn @ Peas and Crayons to get ideas from others’ fall eats!

Meal 1:

I probably bore you all with my morning cocktail, but this day started out like every other day with a mix of Apple Cider Vinegar, Glutamine and Aminos (I’ve switched since this pic to ON brand and LOVE it) … with some kombucha and water.  This week I had a lavender-rosemary homebrew to mix in.  Good for the digestion, skin, and overall energy!

30 mins later I noshed on a random concoction:

A Morningstar veggie sausage scrambled with egg whites and topped with cilantro, 1/2 a grapefruit, and a slice of Ezekial bread with sugar-free strawberry jam.  Not super creative, but it was the jam on this rainy morning.

Meal 2:

If it’s going to rain, at least my food can be bright!

There’s no shame in microwave baking!  Especially when it is an iced Sunbutter cookie. 

This cookie is incredibly easy.  I was going to bake it, but that seemed too time-consuming.  35 secs in the microwave for this baby!  I blended together cottage cheese, stevia, and apple pie spice as the icing and arranged golden kiwi slices on top.

Recipe at the bottom.

Meal 3:

Monday night’s dinner was a healthy version of Crab Eggs Benedict.  I remade it for WIAW because it was so delicious.  I’d probably be eating it again right now if I wasn’t out of my local farm fresh eggs.

However, I’m a tease.  The recipe will be shared tomorrow… sorry, but I felt it deserved its own post. 🙂 

Meal 4:

Tilapia again… but I did prepare it differently!  I’m working on a project making my own (salt-free) spice blends.  This was cooked in a grill pan with my Mexican blend and fresh lime juice.  On the side was roasted broccoli slaw and brussels, topped with more of my blend, rice vinegar, and nutritional yeast. 

Meal 5:

I’m trying not to Instagram everything before I post it on WIAW… but I couldn’t help myself last night.

This pizza combo knocked my socks off.  I toasted a low-carb tortilla as the crust, then slathered it with a sweet potato mashed with lemon juice, cumin, and chili powder.  Meanwhile, I sautéed asparagus and chopped fennel in a splash of garlic-infused olive oil.  That saute, arugula, and pre-cooked salmon topped my pizza.

I put the whole thing in the oven on broil for a few mins, finish with freshly ground pepper, thick balsamic, and cilantro… and viola!

Total foodgasm.  ♫ The neighbors complain about the noises above… ♫

Meal 6:

An old favorite… with a new twist.  Remember my Carrot Cake Protein Batter?  I made it chocolate. 

This Chocolate Carrot Cake Protein Batter was basically the same recipe, but I added 1 T cocoa powder and use almond extract instead of vanilla.

Side note: Did you know that 1 T of cocoa powder has 1g of protein?

Meal 7:

In the interest of honesty… this happened:

I get an extra cheat each day in effort to gain weight… although this may not be what my trainer had in mind…

It was delicious though!  Terrapin is a Georgia brewery, and their Pumpkinfest beer is fantastic. It combines two styles – pumpkin beer and Oktoberfest – to create a spiced pumpkin beer that isn’t overly sweet.

Never fear!  I got my protein in too: 

A maple-casein version of my 150 Calorie Microwave Protein Cake topped with fresh figs.

Micro Protein Cookie steps

Nutty Microwave Protein Cookie

  • 2 T peanut flour
  • 1 T water
  • 1 T Sunbutter
  • 2 T egg whites
  • 1/2 tsp cinnamon
  • 1/4 tsp baking powder
  • 5-6 drops liquid stevia

Mix ingredients in a small bowl.  

Coat small, microwave-safe plate with cooking spray.  Spread dough on plate and microwave 30-40 secs.  

Serves 1.

***

Protein count for the day: 191.3g from fall clean eats!

Do you do any strength training?  Why or why not?

What foods have you been loving the most this fall?

Taming a Sweet Tooth + WIAW

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Cooler weather is a trigger.

For my sweet tooth.  Sure, it exists year-round, but something about the fall and winter seasons makes me yearn for decadent baked goods.

Is it just that sweets are more prevalent?  Spring and summer offer delicious naturally sweet fruits, maybe it ‘s the pies and candies that come with certain winter holidays that are to blame.  We can always blame advertisers:

Some of you may have seem my tweet about Candy Corn Oreos last week.  Is this really necessary?  *I must admit I’m biased, as I don’t even like candy corn.

Whatever the case may be, I have found a few ways to keep my sweet tooth at bay.  Even when I have a kitchen full of Maple-Bacon Pancake Cookies. 

5 Tips to Tame a Sweet Tooth

  • Walk it out.  When I was baking all those treats I found myself unable to stop “taste testing,” so I took a 10 min walk.  Unbelievably, it worked!
  • Freshen your breath.  Get the taste out of your mouth – have a mint, gum, or just go brush your teeth.  You won’t want to mar the minty freshness with more food.
  • Drink water.  Are you really hungry, or just have the munchies?  Chug a glass of water and see!  The body can’t distinguish between thirst and hunger, and ad after a 16 oz glass of water, you’ll probably feel too full to eat that break room cookie.
  • Try an alternative.  If you really are hungry and your body wants something sweet, try a piece of fruit or a “treat” sweetened with a natural sugar-alternative like Stevia or Xylitol.  I like to keep my Granola Cookies (ahem… only 74 cals and 3g sugar) or Chocolate Zucchini Muffins (100 cals and 2g sugar) on hand in the freezer for a dessert-emergency.
  • Stop and think.  The first bite of that treat is going to taste the exact same as the last bite.  So… do you really need more than one bite?

Another way to keep the fall dessert binges away is to checkout the collections of posts for this fall’s  What I Ate Wednesday theme: “Fall Into Good Habits.”

Check out may healthy fall eats below, and then click here to head over to Jenn @ Peas and Crayons to get ideas from others’ healthy fall choices!

Meal 1:

My usual, morning Apple Cider Vinegar, Glutamine and BCAA cocktail was a little different this morning.  At Jenn’s urging, I tried it mixed with kombucha in place of some of the water.  I used my ginger-cinnamon homebrew and it was fantastic!  Jenn also just posted a great testimonial about how great this is for your skin.  It is a great energy boost too – it’s replaced coffee in my life. 

In keeping with the fall theme, I went pumpkin for breakfast.  Meg made a fabulous pumpkin Fall Scramble inspired by my PB & Jeggs.  I’ve had it pinned to try for weeks and today it finally happened.  Why did I wait so long?! 

I reduced the amount of pumpkin to 1/4 C (personal preference), and added a few extra spices because I just can’t help myself.  In addition to cinnamon, I added pinches of fresh nutmeg and allspice, plus a little vanilla extract.

It was like eating pie for breakfast.  I kid you not.

Meal 2:

Plums have never been my favorite fruit.  I like them, but they weren’t a craving.  Lately I can’t get enough!  Today’s Mid-morning snack was cottage cheese mixed directly in the almost-empty container with a little protein powder, cinnamon, fresh plum, and a scoop of Sunbutter.

Meal 3:

Scallops are a great seafood protein source, but I’d never attempted to make my own.  Inspired by Heather, I finally took the plunge.  My first batch was a little overcooked.  This second try was MUCH better.  I used this recipe from Rufus for Orange-Lime Scallops (sans sauce), and added some cilantro, shallot, and jalapeno to the marinade. 

Served a top a tortilla with arugula, nutritional yeast sauce (nooch + water + cayenne + cumin), and cauliflower.  And 1/3 piece of left over bacon.

The plate? It was a koala. These plates = greatest breakroom find ever. 

Meal 4:

Yes, I’m in a grilled tilapia rut.  However, I did change-up the marinade a little.  This one is basil, peach schnapps, jalapeno, and cardamom.  It was delish with a side of carrot sticks as my mid-afternoon snack.

Meal 5:

Did you guys check out Instagram last night?  The cauliflower crust pizza made another appearance.  Topped with Uncle Dude’s Ridiculous Marinara, tempeh, arugula, asparagus, red pepper, shallot, a teensy bit of avocado, nutritional yeast, and a drizzle of balsamic.

This beast was ~350 calories and packed 25 of protein! 

Meal 6:

I was feeling something custard-like for Meal 6.  Since this meal is a veggie and a protein, my ice cream had to be creative!  Pink is creative, no?

Beet Frozen Custard.  Sounds weird… tastes good.  This is a theme in my life.

I added 1/2 a scoop of casein for the protein (and the recovery – my poor legs are SORE), and amped up the flavor with my favorite spices: fresh ginger and cinnamon.  A little Stevia and I had a delicious pink bowl of creamy frozen “custard.”

Recipe at bottom.

Meal 7:

Bringing back an old favorite with a new twist.  I tool my Banana Creme Brownie Parfait, but made it a cherry-flavored treat.  Cherries are supposed to help with soreness and recovery (reducing inflammation and oxidative stress), which I am in desperate need of after Monday’s leg day.  They also are high in melatonin, a hormone that regulates the body’s sleep cycles.

I replaced the banana flavored yogurt cream with cinnamon (also good for pain-relief), and topped it with melted cherries (frozen black cherries microwaved until juicy and tender).  The perfect end to a looooong day.

Beet Protein Frozen Custard

  • 1/3 C beet, roasted
  • 1/2 scoop vanilla casein (or other protein powder)
  • 3 oz tofu
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/2 inch piece fresh ginger
  • 7-8 drops liquid stevia (adjust to desired sweetness)
  • 1/4 unsweetened almond milk (or liquid of choice)
  • Ice, to taste 

Place all ingredients in Vitamix or high-powdered blender and blend until smooth.

Serve immediately, or store in freezer until snack time.

Serves 1.

***

Protein count for the day: 186.2g from fall clean eats!

How do you break an unclean-eating bender?

Candy corn – love it or hate it?

Bacon, Bloody Marys and Pumpkin Parfaits + WIAW

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How much bacon is too much?

Bacon coffee?  Add some protein powder and you could drink your hot breakfast!  Of course, then you would need to brush your teeth again.

Seattle’s Best Coffee hosted its Red Cup Showdown for the best coffee creations.  The winner created a  “How to Win a Guy with One Sip” drink that combined coffee with “caramelized bacon and subtle hints of pumpkin pie spice.”  Click here for the full story.

Not filling enough?  Have a Bloody Mary.

[Photo: Midlex / Reddit – click for link]

More than a Bloody, its hangover heaven.  This beast is adorned with pepperoncinis, jalapenos, tater tots, steak, a slice of toast, and a hard-boiled egg. you get all of that for $16… including a 6oz of pepper vodka and a Beef Strawto drink from.

This monstrosity can be found right around the corner from my building at The Nook.  No, I have not ever tried it.

Jenn is saving us from bacon mania with another heath-conscious  What I Ate Wednesday theme: “Fall Into Good Habits.”

I really love this idea because this time of year I have a tendency to slack a little.  The weather is cooler, the beer football is aplenty, and those first-of-the-year resolutions seem far away.

Fall doesn’t have to be like that!  This year I’m going to be inspired by Jenn to make fall a time for refocusing on my goals so that I don’t feel the need to desperately make resolutions for 2013.  My plan is for 2013 to be a continuation of good habits and a time for reaping the benefits of hard work.

Speaking of good habits, this WIAW was a successful day of protein-filled clean-eating in preparation for figure competition.  Check it out and then click here to visit Jenn @ Peas and Crayons to see how everyone else is making their fall about good habits!

 

Meal 1:

As usual, I enjoyed my morning cocktail with the added 1 tsp of glutamine.

Fall  was in the air this morning – it was gray and rainy.  I actually got chill bumps when I stepped out on the deck!

Obviously, this means it’s time for pumpkin!  I took  my Tiramisu parfait idea, but created a special pumpkin cream filling to make a Pumpkin Tiramisu Parfait.

I added a few extra spices to make it more pie-like.  The creaminess of the pumpkin and yogurt mixture was like a legit pie filling.  Paired with layers of mocha-flavored oats… I actually prefer this to pie crust.  I can’t decide which version I like better, but you should be your own judge ASAP.

Recipe at bottom. 

Meal 2:

No, this isn’t yogurt.  This is the container left from my breakfast.  I was making my mid-morning snack while eat breakfast, so I just recycled the container.

What was in the container was no salt added cottage cheese, cinnamon, allspice, nutmeg, stevia, Sun Butter, and chopped up apple.  Cottage Cheese Apple Pie.  *swoon*

Meal 3:

I had good intentions of branching out more, but last week’s tequila-lime marinated tilapia was too good not to do again.

Eaten out of tupperware conference room-style with a side of Chipotle BBQ Beanitos (thank you Blend Retreat for introducing me to these) and raw zucchini sticks.

Meal 4:

Tuna salad is a great way to pack in protein without adding carbs or fat.  This isn’t your mom’s tuna – I mixed mine with Greek yogurt to add moisture (ewwww… moist) and even more protein.

Then I went crazy with my spice cabinet.  Paprika, tarragon, garlic, turmeric, and fresh lemon juice all went into the mix, along with fresh red pepper, broccoli, cucumber, and a little bit of pickle.  Adding all the veggies makes this tune truly a salad.

Meal 5:

On my Instagram last night I promised to post the toppings for this grab-everything-in-the-veggie-drawer Mexican Tilapia Pizza.  I had something completely different planned, but when I got back from the gym all I wanted was more of that Tequila-Lime Tilapia… this time with a tortilla.

I crisped a low carb tortilla in a pan and topped it with a mash of black beans and chipotle sauce, spinach, parsnip rice, sautéed portobellos and red pepper, heirloom cherry tomatoes, cilantro, and goat cheese.

Yep – cheese.  That was forbidden but because I need to gain more weight, I get an extra “cheat each day.  You better believe I’m using it well!

Meal 6:

I couldn’t go all day without the incredible, edible egg!  You guys know how I love my Carrot Cake Batter … and my PB & Jeggs creations are a favorite addiction.  Last night I decided to try for a marriage of the two: PB & Caggs.

This was made just like the Jeggs, but with grated carrot.  In my peanut sauce I used a full teaspoon of cinnamon, some fresh nutmeg, vanilla stevia, and a bit of brown sugar extract (ordered online).

I’ve done this in a spicy-savory way before too… it’s hard to say which is better.  I guess it depends on your mood!

Meal 7:

The blog world is abuzz with the onset of Starbucks’ seasonal pumpkin beverages, but I’m hosting my own pumpkin fest over here.  Thank you, Vitamix, for completing my life.

Pumpkin Pie Casein Protein Ice Cream

  • 1 scoop GNC vanilla casein protein powder
  • 1/4 C pumpkin puree
  • Handful spinach (optional)
  • 1/3 C vanilla unsweetened almond milk
  • 1/2 in piece fresh ginger
  • 1 tsp cinnamon
  • 1/2 tsp almond extract
  • 1/8 tsp freshly grated nutmeg
  • 1/8 tsp allspice
  • 1/8 tsp guar gum
  • Ice, to taste
 Topped with Kashi Cinnamon cereal, cinnamon, and peanut flour fluff (peanut flour and almond milk).

Pumpkin Tiramisu Parfait

For the Oats:

  • 1/3 C rolled oats (use gluten-free to make GF)
  • 2 tsp cocoa powder
  • 1/2 tsp cinnamon
  • 1/2 C water
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1/4 cup strong brewed, cooled coffee
  • 8 drops liquid stevia (adjust to desired sweetness) 
For the Cream:
  • 1.5 oz plain Greek yogurt (use soy or almond yogurt to make dairy-free/vegan)
  • 1/4 C pumpkin puree
  • 1/2 scoop vanilla protein powder
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp ginger
  • 5-6 drops vanilla stevia 

For the Oats:

  • Combine the oats, cocoa powder, cinnamon, extracts, and water in a bowl and microwave for 2-3 minutes, or until the liquid is (mostly) absorbed.
  • Add coffee and stevia. Stir to combine.
  • Cover and place in the fridge overnight (or at least 2 hours). 
For the Cream:
  • In a small bowl, combine yogurt, pumpkin, stevia, protein powder, and spices.
  • Stir until well combined.
  • This can be done the night before, or at time of serving. 
To Assemble:
  • Place a spoonful of the oats in a cup, followed by a spoonful of the yogurt mixture.
  • Repeat until you’re out of each.
  • Optional: Top with fruit of your choosing. I chose melted blueberries (cherries microwaved with a few drops of lemon stevia for ~20 secs). 

***

Protein count for the day: 190.2g from good, clean eats!  That’s record!!!

Bacon.  Is it really the ultimate flavor? I know even my vegan friends dig tempeh bacon and bacon Torani syrup.

What good habits are you going to “fall” into?

Friday Foodies

By

If you are passionate about food, we might be BFFs.

 

 

Unless you take the last bite of dessert.

Why my  “in real life” friends (IRLFs) don’t want to talk about food 24×7 is beyond me!  One of the coolest things about blogging is discovering other people who are just as passionate about food and the creative process as I am.  I  think that’s why the IRLFs friends encouraged me to start a blog…

 

I get some of the best inspiration from bloggers.  For instance, yesterday morning I tried a new version of my Apple PB Socca Pie.  This idea was made even decadent when combined with the Pure 2 Raw twins’ Socca French Toast!

 

 

I followed my breakfast socca recipe, but dipped it in a version of their french toast coating.  My dip was simply 1/4 C egg whites, 1/2 tsp cinnamon, and a few drops of  liquid stevia.  Then I topped with a mix of sugar-free syrup and protein power and a fresh nectarine.  So. Good.

 

This Friday I want to talk about some of my best foodies.  These ladies took an idea I had and made it their own.  I can’t wait to try their interpretations!

 

Allie @ Forgotten Beast (who is also training for a figure competition!) took my Cauliflower Crust Pizza and turned it into a Cabbage Crust topped with tomato and a TVP “sausage.”

 

 

Sarah @ Chunky Tales doubled my recipe for Low-Fat Peanut Almond Butter and put it in a jar for safe keeping.  Why didn’t I think of jarring it?!

 

 

Ashley @ Freckles and Spice took my Oatmeal Cookie Dough Smoothie to a new level adding figs and maca.

 

 

Lauren @ Oatmeal After Spinning made my Chick-Less Nuggets and used them as a salad topper.  He meat-eating husband even proclaimed “it tastes like chicken!”

Note: Wednesday I posted about her Vegan Bread Pudding, which I turned high-protein with P28 Bread.  It’s a must try.

 

 

Last, but never least…. my “twin” Meg @ A Dash of Meg wrote the sweetest post yesterday where she mentioned trying my Carrot Cake Protein Batter, Cauliflower Pizza Crust, and PB & Jeggs.  In a genius move she ran with that last idea, turning it into a a fall dish by making a “Pumped Up Egg Scramble.”

Pumpkin and Eggs?!  I would have never thought of that one.  

 

_______________________________________________________________________________________

Speaking of foodie friends… it’s also time from another Foodie Penpal reveal!

 

This month my “pal” was Rachel @ The Health Revival.  Rachel put together the cutest package full of protein powder, almonds, and a few treats.

 

 

Unfortunately a lot of the proteins had too much sugar for my nutrition plan, but you better believe I saved that fig, fennel, and almond chocolate bar for cheat day!  And my concierge thoroughly enjoyed what I could not. 🙂

 

Don’t you want to get in to the action?

To sign up for a Foodie PenPals in September, click here to fill out the form on that lovely Lindsay’s site.  It’s that easy!  You don’t have to be a blogger, and the spending limit is just $15.  The only requirement is that you be a US or Canadian resident.

Join in by September 4th as pairings will be emailed on September 5th!

***

In honor of Labor Day, I am taking Monday off.  I hope you all have a fantastic long weekend, without any laboring. 🙂

What blogger recipes have you taken and made your own?

Any fun plans for the last long weekend of the summer? I can’t believe it’s almost fall!

 

Nacho Wednesday

By

I am a big fan of trying new things.*

*Unless those new things are Dad’s Nads.

I’ve been really good lately about working through recipes/ideas I’ve noted to try.  This week I have made 3 new dishes already this week!

Side note: I’m really excited/flattered that so many people tried my Citrus Chickpea Cilantro Salad!  Check out this rendition by Sarah @ Quotidienne Moi. 

 

Back on track: with all the fun new recipes, this What I Ate Wednesday is more like “what I’ve eaten so far this week.”

 

Breakfast:

Great morning workouts leave me ravenous and in need to protein.  Kasey @ PowerCakes created this “Power Pumpkin Roll” that I knew I had to try.  This monster is ~450 calories and packs 45g of protein!

I am powerful.

I followed her recipe exactly, though next time I may add another 2 T of pumpkin and leave out an egg white.  I’m curious to know if it would work with flax eggs… that’s a lot of egg though!

Even if you don’t make the roll, make the Chia Vanilla Frosting.  I don’t often think yogurt tastes like dessert, but this one really does!

Lunch:

It must have been the week of orange, because my lunch was even more vibrant than the pumpkin roll!  This miso-laced carrot soup was as delicious as it looks!  Recipe to come Friday!

Served with a giant arugula and celery salad, which I dressed with hot sauce from the Mexican grocery store (the only place to go shop you are serious about heat), nutritional yeast, cumin, and a squeeze of lemon juice.

Dinner:

Last night I had a couple of my favorite over for dinner.  My favorite Sports Glutton, Jed, recently shared a link to his Sweet Potato Nachos that I’ve been drooling over ever since.

One of my dinner guests is gluten-free, and we all make an effort to eat clean.  This dish is a much healthier alternative to your typical nachos, particularly with some modifications!

I used dried black beans… though I was a bit panicked when I realized I forgot to soak them.  Some Googling lead me to a cool method by The Paupered Chef that involved a quick boil followed by 75 mins in the oven.  I have never heard of cooking them in the oven, but it worked perfectly!  Click here for the details.

Post-oven, I let the beans rest until it was time to re-heat for company.  Jed simmered his beans in beer… I am fresh out, so I added the following (post oven-bake) to flavor my beans over medium heat:

  • 1/4 C veggie broth
  • 1/2 yellow onion
  • 2 Chipotle peppers in adobo
  • Dashes of paprika, garlic, parsley, red pepper, cayenne pepper, and oregano

While that cooked I prepared the sweet potatoes… the easy way with Alexia’s Sweet Potato Waffle Fries.  Nom.

When the fries were done I topped them with tomatoes, serrano peppers, and queso.  Back into the oven on broil then went while I sliced an avocado and minced cilantro.

Remove, decorate, and devour.

 

Oh yes, there was also wine.  A Roquevale 2005 Portuguese Red (Alentejo) blend of Aragonez, Alfrocheiro, and Cabernet Sauvignon.  This was a big, fruity, dark wine that I could drink all night long.  Arguably a little heavy for a spicy Mexican-ish meal, but I love a big wine.

Also exciting: I got to use my chalkboard wine art glasses!

I was the lucky winner of a giveaway at Ancient Fire Wine and received 4 bottles of wine from Tapena.  The Garnacha we tried was delicious!  It was approachable without compromising body.  We picked it as an earlier wine (thinking it would be lacking), but it was great!  I’d drink it anytime!

Dessert:

For dessert we nibbled on the vegan, gluten-free dessert I teased you with last week… I’m finally posting the recipe tomorrow!

We also have another dessert nibble courtesy of Callie – she sent over some Rawxies to sample and OMG are they ever good.

My favorite was the Cinnamon Walnut Raisin.  I love how the cinnamon came through – so often the taste gets lost in the sweetness of desserts.

Raw, gluten-free, and vegan… and totally worthy of a dessert platter to share with friends.  I may have enjoyed one as an afternoon snack as well… 🙂

***

Those Sweet Potato Nachos would be a GREAT addition to a Super Bowl spread!

Are you watching the Super Bowl?  Any fun dishes planned?

What’s the best thing you’ve eaten so far this week?

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