Sprint 2 the Table

Appetites and Adventures

Meyer Lemon Ricotta Penne

By

Do you ever just not feel like exercising?

 

You’ve been in Cubonia all day, staring at a screen…

The thought of lacing up and running can be excruciating.  That was me yesterday.  I skipped the weights I planned Thursday.  I sat at my desk all day Friday.  Slug.

 

Yes, sometimes you NEED rest days.  But sometimes you just need to get a foot out the door.  I got my foot out the door for 34 minutes and 4 miles.  It made me feel 100% better.  (Note to self: moving make you feel good.  Just do it.)

I feel like everyone with a blog also has a fancy Garmin watch.  I do not.  They’re great watches and can give you some nifty data… I just don’t need that much watch.  I use the Tech4o Accelerator.

Features include:

  • Accurate pedometer
  • Customizable –  specify your height/stride/weight
  • Chronograph (ok, ok… I’ve never used this)
  • Countdown timer (this is pretty cool)
  • Daily alarm

 

The best part?  It’s on sale for $50!!!

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After my refreshing run, I needed fooood.  And there was a Meyer lemon in the fridge calling my name.

If you haven’t tired a Meyer lemon yet, run out and do so now.  They’re at the end of their season and they are light years from a plain lemon.

 

How do they differ from regular lemons?

  • Deeper yellow in color
  • Twice as juicy
  • Sweeter/less acidic
  • Edible skin (you can eat a regular lemon peel, but you probably won’t get far)

 

Drooling yet?  They are awesome in compotes, cheesecakes, drinks, draaaanks, dressings… anything!

I decided on a ricotta sauce, to be used with penne and super-thick asparagus (seriously – I’ve never seen stalks this huge).

 

It is rare that I make pasta at home.  I’m more into quinoa or lentil mixes.  With the ricotta, I needed something with more umph.

When you read this, it sounds like a time consuming recipe.  It isn’t – each piece can be done simultaneously.  I had a gourmet-quality dinner on the table in 30 minutes.

Hit.  The.  Spot.

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Meyer Lemon Ricotta Penne with Asparagus

  • 4 oz penne pasta
  • 1 Meyer lemon + zest
  • 1.5 T olive oil (I used Sweetwater Growers’ Basil-Infused)
  • 1/2 C ricotta
  • 1/2 tsp red pepper flakes
  • S+P, to taste
  • 2-3 T shallot, minced
  • 1 C asparagus

 

Prepare pasta as directed on package, adding 1 tsp of sea salt to the pot.

Meanwhile, place a small pot filled with water over high heat and bring it to a boil.  Fill a bowl with ice water and set aside.  Add the asparagus to the boiling water and blanch for 1-2 mins (just until turning a vibrant green). Drain asparagus and add to ice water to stop the cooking and retain color.  Drain the asparagus again, cut into 2-in pieces, and set aside.

Heat a small amount of oil in small pan over med-high heat.  Add minced shallots and sauté until translucent.  Remove from heat and set aside.

In a bowl, stir together lemon zest, lemon juice, ricotta, red pepper flakes, freshly ground black pepper, and salt.

Toss veggies and pasta with the ricotta and enjoy!

***

If possible, consume on a patio while enjoying a warm, sunny evening. 🙂

Do you run with some sort of tracking device?  Garmin?  iPhone?

Do you make pasta at home often?


Shallot and Kale Socca

By

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 Returns!

By

Many “food” bloggers have mentioned that it is rare for them to make the same meal twice.  When you feel like you have to create new content constantly, it is understandable!

I definitely have that problem… but it was an issue before I ever began blogging.  Content is a driver, but my original problem was simply excitement over trying new things.  (Much like my grocery shopping problem.)

This morning I am proud to announce that I did repeat a meal!!!

The Qu-egg-sadilla.

I’ve been traveling since Friday afternoon.

There isn’t much food in mi casa.

The basics: champagne, eggs, PB, random flours, lemons, and limes

The chammy is leftover from the bridal shower.  Really.  I didn’t drink the leftovers… yet. 🙂

Aside from being tasty, Qu-egg-sadillas don’t require a lot to make: tortillas and egg.  The rest can be improvised!

Today’s modifications:

  • 1/2 tsp lemon zest
  • 1/2 C sautéed kale
  • 1/2 tsp ginger

You can find the original recipe here.

Lucky me had a little of my favorite Atlanta Farm Fresh Greek-style yogurt leftover!

I keep pureed ginger in my fridge.  It’s fresh and I don’t have to worry about the root drying out. Plus it’s much easier than grating it myself! This was a Whole Foods find.

Nom Nom

At the risk of blasphemy, I may like this better than oatmeal.

***

23g of protein and I am full for hours after.  FTW.

Do you repeat meals?  

Do you even care if you do?

Wedding Recovery

By

One of my best friends got married this past weekend at the Inn at Palmetto Bluff in South Carolina.

Mallory and I hit the road for the wedding weekend, well-prepared with snacks.

No pedestrian road food for us!

That’s right.  I made guac for a road trip.  Normal, no?

In my guac:

  • Avocado
  • Jalapeno
  • Carrots
  • Red onion
  • Cilantro
  • Cumin
  • Coriander
  • S+P

 

We hit a little traffic at the end.

Inching along

We distracted ourselves by singing some Alanis Morissette.  Ironic.

Despite the crawl, we arrived in plenty of time to enjoy the view from our cottage before the rehearsal and dinner.

Looking out from the screened in porch

The Bride showed up to the rehearsal wearing the perfect dress.  Isn’t she pretty?

How cute is this chapel?!

Buffet.  S’mores.  Open bar.  You do the math. It was a good night.

Mallory, the (sober) mommy-to-be, and me

Side note: I’m not so sure I’m digging my spray tan.  Too Snookie?!


Saturday morning we had time to roam around and enjoy the day before the wedding festivities began.

It doesn't even look real!

 

Mallory and I wandered into the Market and I found nut butter heaven.

Guess what I'll be making soon...

 

We all got dressed and headed to pictures at the family’s guest house.  These houses were no joke.  I could have gotten lost in there.  Specifically, in the Viking stove.

Erica and Me

 

The wedding went without a hitch (pun intended).  Christina was a GORGEOUS bride!  I can’t wait to see the pics from the professional photog.

 

Post-wedding we had wine and hors d’oeuvres on the lawn.  My favorite people in the world were all in the same place!  (RARE occasion these days.)

Dallas, me, Angie, Mallory, Erica, and Jim

The we were treated to an awesome 5-course dinner, plenty of toasts and dancing all night.

We had a great time with fellow bridesmaids and new friends Lauren and Tricia… Lauren is modeling the longest cucumber slice I have ever seen.

You can't make this up

Sadly, we had to all part ways Sunday morning.  Slowly. Fueled with coffee and eggs, compliments of the bride’s dad.

The view driving out made it hard to leave!

Being cooped up in a car all morning did motive me.  After getting home, I went for a run, cleaned, played with Stevie (who was very glad I came home!) and got some work done for an early meeting.

Run stats:

  • Distance: 4 miles
  • Time: 34:06
  • Pace: 8:52

 

Today’s breakfast was simple (so was the cell phone pic), but hit the spot after a weekend of over-the-top food.

Protein, good fats, and antioxidants.  Just what the doctor ordered.

***

This afternoon I’m off to the airport for a business trip.  This will be the story of my life for the next month or so.  #marriedtowork

Does it seem like all of your friends are paired off/married/having babies?


Raw Brazilian Flax Cookies

By

It seems that the whole world is on the running train lately.

The whole world also continues to be on the weight-loss train.

Yes, running is a great way to shed some lbs… but it has other benefits!  In addition to the obvious (weight-loss and heart-health), running can also prevent bone/muscle loss and boost the immune system.

It can make you happier!  Exercise in general produces endorphins.  It also has a goal-achievement component.  Working towards and accomplishing a goal builds confidence.

Every time I have a new PR or run a little further than before, I’m proud of myself!  That’s a great feeling.

My favorite point the article make is that running is a social activity.  Often times running is boxed in as a solo sport.  It is to some extent – you can do it anywhere, anytime.  No special equipment or teammates required.  (Yet another benefit.)

However, as the popularity of running continues to grow, it is becoming an activity for friends/significant others/family to take part in together.  What better way to build friendships with other health-conscious people than by working out together?

Post-run with family on Thanksgiving

And you have a great excuse to share a well-deserved post-run beer with a new running buddy as it gets warmer. 🙂

While we’re on the healthy train, how about a healthy cookie?

Raw.  Vegan.  Brazilian (sort of… they  contain Brazil nuts!).

These cookies are filled with yummy “good” fats.

Averie made these @ Love Veggies and Yoga.  After seeing hers, I knew they had to be MINE.

Raw Brazilian Flax Cookies

by Laura Hall

Prep Time: 15 mins

Keywords: blender raw snack dessert gluten-free low-carb vegan vegetarian Brazil nuts flax seeds coconut butter healthy

Ingredients (5 cookie bites)

  • 1/2 C flax seeds
  • 1/8 C maple syrup
  • 1 T coconut butter
  • 1 tsp cinnamon
  • 1/2 tsp chili powder
  • 1/8 tsp butter extract (mine is super-concentrated)
  • 10 Brazil nuts

Instructions

Place flax seeds in blender and run until well-ground.

Add the syrup, coconut butter, spices, and extract to blender. Run until mixed. Then add Brazil nuts, blending until small-ish chunks are left (just enough to leave a little crunch).

Scoop out 1 HEAPING tablespoon at a time, forming into little cookies.

*I used toasted flax seeds, which a fantastic nuttiness to the cookies.

Powered by Recipage

***

I’m ready for this grey weather to end so the SUN can be my motivator again!

Do you run?  If so, what is your motivator?

Strawberry Asparagus Tempeh Salad

By

Monday was eventful!  I…

1. …found out I received a number in the famed Peachtree Road Race on July 4th.  Who else is running???

 

2. …picked out paint colors for an accent wall and trim.  Although I’m pretty sure I picked too light for the accent wall…


3. …bought a new (much-needed) washer and dryer – being installed today!  Thank you, Craig’s List.


4. …saved $10.50 at Whole Paycheck Foods.  That’s one helluva PR!

 

5. …tried a new ice cream: Almond Dream Praline Crunch.  It was AWESOME – creamy, nutty, and didn’t have the “I’m unsuccessfully trying really hard to act like ice cream” taste.  Totally worth the $$$.  Nevermind that I had a coupon.


Not too shabby for a Monday!

AND I continued my streak of morning workouts with my favorite bike-elliptical-treadmill interval routine.  Despite the insane thunderstorms/rain that went on all night long.

AND I am participating in “Your Best Recipe” for the month of March.  Check back on Thursday, March 31st for an update/link to the list!

 

Hosted by Spicy Foodie (click image for link)

 

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Every smoothie I drink is green.  I think tofu is delicious.  The only acceptable way to drink coffee is black.  Olives have been known to find their way into my cookies.  Salsa and eggs were made for each other, IMHO.

“Weird” eating habits are not new to me.

HOWEVER, I will concede that if someone tried to tell me the dinner I ate last night was delicious… I may have rolled my eyes.

Balsamic roasted strawberries.  Roasted lemon-y asparagus.  Grilled tempeh.  Served over a bed of spinach and parsley.

Pure deliciousness.

Sorry for the iPhone blurry pic... I was hungry!

Tempeh can be a bit bitter if you don’t boil it.  One of the cool things about this recipe is that the sweetness of the strawberries cuts the bitter.  This way you can pan-fry your tempeh freely without having to worry about adding a sugary sweetener.

Strawberry Asparagus Tempeh Salad

For the tempeh*:

  • 2T EVOO (I used habanero-infused)
  • 1 T soy sauce
  • 1 tsp apple cider vinegar
  • 1 tsp cumin
  • 1 block tempeh

Mix together first 4 ingredients in a small bowl.  Thinly slice the tempeh.  POur marinade over tempeh slices, gently tossing to coat.  Let sit 5-10 mins to absorb flavor.

Heat a large skillet over med-high heat.  Coat with a bit of oil and place tempeh slices in pan.  Cook until golden brown and crispy (~ 5-6 mins), flipping half way through.

Remove from heat and set aside.

*You could do this with chicken or tofu if you prefer!

For the asparagus:

  • 7-8 asparagus spears
  • Juice from 1/2 a small lemon
  • 2-3 tsp EVOO
  • Freshly ground pepper, to taste

Preheat oven to broil.

Toss asparagus in lemon juice, oil, and pepper.  Place on foil in oven for 6-7 mins, watching closely.  Remove when just beginning to brown and wrinkle.

For the strawberries:

  • 1/2 C strawberries, quartered
  • 2 tsp balsamic vinegar

Preheat oven to broil.

Toss strawberries in balsamic.  Place on piece of foil in oven, letting roast for 2-3 mins.  (I just added mine to the asparagus during the last couple of minutes.)


Place a generous handful of spinach in salad bowl.  Toss with parsley.  Top with asparagus, strawberries, and tempeh.  Drizzle with a little EVOO and lemon juice.  Sprinkle with nutritional yeast (or cheese), and S+P to taste.

Note: You may notice in the pic that I added an heirloom tomato.  I’d leave it out next time… not terrible, but it didn’t add anything.

***

What’s the weirdest thing you like to eat?  Do people comment on your food choices?

My name is Laura and I <3 weird food.

 

5K PR

By

Thanks everyone for all the “good luck” wishes.

I think they worked!

26:02 – a PR time AND I placed 2nd in the 20-29 category.


I *think* I was in the top 5 women overall… but will have to wait to see the results posted. 🙂

Off to run errands in the rain and get ready for the bachelorette party!

Hope everyone has an awesome weekend!


Mango-Cucumber Lentil Salad

By

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?

 

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