Sprint 2 the Table

Appetites and Adventures

Silver Balls + WIAW

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“Normal” people think I’m strange.

 

It’s perfectly normal to blow up a 65 inch fitness ball at your desk, right?  The stares would indicate otherwise.

People who have never even bothered to say hello in the elevator before stopped by to comment.  I’m sure this could be turned into some social experiment.

 

 

Whatever.  My butt falls asleep in my chair and it makes my hips hurt to sit there all day.  Everyone can kiss my big, silver ball.  (Yessss… I worked balls into yet another post!)

 

Since I’m not allowed to try running again until Saturday, I’m modifying The Sweaty Betties’ January Mile-a-Day challenge.

 

Runner's Knee or some IT-related thing. Lovely.

 

I’m now using a bike or elliptical for 30 mins of intervals in lieu of running.  Which only make me want to run more.  That’s how I started my day today, along with P90X Ab Ripper X.  Shout out to Dr. Schuman at 1st Choice Healthcare – it does feel better today!

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My big silver ball and I are happy it’s time again to celebrate Hump Day with  What I Ate Wednesday! 

 

 

Breakfast:

Covered in sweat after the elliptical, I was actually chilly when I got back to eat breakfast.  I had a craving for some deliciousness I created over the weekend: Shredded Sweet Potato Oatmeal.

 

I had shredded sweet potato left over from my Asian-Inspired Sweet Potato Lentil Loaf.  What better use than in oats?!

Yes, I realize I’ve made Sweet Potato Pie Oatmeal before… that used sweet potato puree, which make it more pie-like.  This was more in the vein of Carrot Cake Oats with the grated potato.  Less silky, though no less lovely.

(Recipe at bottom)

 

Lunch:

I still can’t get enough green!

 

At a loss for lunch inspiration, I stumbled across Sunflower Beet Pesto (which I made and liked before my recently acquired taste for beets) in my freezer.  I made a hodge podge salad and used the pesto as dressing.  With a side of Salt & Pepper PopChips, this was an winner.

In my salad:

 

Dinner:

My boss is in town from Houston, so we hit up one of my favorite spots for dinner: Top Flr.

Top Flr offers several vegetarian-friendly menu items.  I’ve been successfully avoiding meat (aside from one digression to have a taste of foie gras ice cream) since January 1st, and I have felt better.  Most dining establishments offer at least a few sides that are veg-friendly, but finding a tofu/soy-protein-based dish is still rare.

We started with hummus with chili oil and fried capers.  I don’t know what they do to it, but it is the most amazing hummus I’ve ever had… and I’ve had a lot of hummus.  Served with grilled pita, hot peppers, and olives.

 

 

My main was a the Orange-Apple Tofu, served with Baby Bok Choy and Japanese Eggplant Miso.  I order this every time I go.  Normally I don’t eat fried stuff, but I make an exception for this dish.

The freshly breaded crunch contrasts perfectly with the pillowy tofu.  I also loved sweetness of the orange with the savory miso sauce.  The bok choy was a little too done and covered in sauce for my taste… but I can forgive them for tofu perfection.

 

 

Sadly, the server dumped our check on the table without offering dessert.  There was a bread pudding on the menu I would have dove into.  I probably didn’t need it anyway. 🙁

 

Verdict: I’ll be back.  I could live on their hummus and the stellar cocktail program alone.

 

Snacks:

It’s no secret I’m a snack whore.

Especially for homemade Granola Cookies that have just 3g of sugar.  Not to worry, I’m sharing the recipe soon. 🙂

 

 

Followed up with a Cutie.  Because they’re not just for kids.

 

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Shredded Sweet Potato Oatmeal

  • 1/2 c unsweetened vanilla almond milk
  • 1/2 c water
  • 1 cinnamon stick
  • 1/2 c oatmeal
  • 1/2 grated sweet potato
  • Shake of salt
  • 1/2 tsp vanilla
  • 1/4 tsp nutmeg
  • 1/8 tsp allspice
  • Maple syrup + ground cinnamon, to taste

 

Bring milk and water to a boil in a small pot with cinnamon stick.  Add oatmeal, grated sweet potato, and salt.

When 1-2 min from being done, add vanilla and spices.

Scoop into bowl and top with cinnamon and syrup to taste. 

***

Thank you SO much for all the well-wishes on my knee.  I don’t say it enough, but it means a lot to have such an awesome support group.

If you’re not a vegetarian, do you enjoy ordering veg items at restaurants?

Do you work in a state/location separate from your boss(es)?  Does it make a difference to you?

 

Mile-a-Day Challenge + WIAW

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Waking up to an alarm was cruel and unusual punishment this morning.

 

Thank god it’s a short week because after so much time off (or at least out of the office), getting back to normalcy hurt a little.  Like a good back-on-track human, I only hit snooze 3 times before getting up and hitting the gym for a quick Body Rock workout and a 1 mile run.

 

1 mile everyday is January is my goal.  It’s about the longest I can stay on the dreadmill and I refuse to run outside when it’s 22 degrees outside.  When I saw the January Mile-a-Day challenge on The Sweaty Betties, I knew it was the perfect fit for me.

This is my way of *hopefully* maintaining some semblance of running shape while on my running “break.”

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Another benefit of a short week is that it feels like What I Ate Wednesday came faster!  Happy 50th, Jenn!!!

 

 

I’m in full-on snack mode.  I want to eat veggies and protein, and I want to eat them often.

 

Breakfast:

Post-workout breakfasts are usually cold, but this morning was a mini workout… and it was only 22 degrees outside.  A warm Pumpkin Zucchini Muffin topped with melty peanut butter and a side of hot green tea hit the spot.

 

 

 

Lunch:

“Meat” loaf leftovers!  This vegan loaf was even more awesome on day 2.  The flavors came together even more and provided a delicious, warming work lunch.

 

In case you missed it, check out the recipe for my (vegan!) Asian-Inspired Sweet Potato Lentil Loaf here.  I can’t tell you enough to try it – I can’t believe it took me so long to make one!

Today I ate it with raw zucchini sticks (if you on’t already eat it raw you have to try it) and red pepper hummus.

 

Dinner:

Since I’m obsessed with my new discovery – miso – I made a miso soup!


 

This was an amazing, hearty noodle-filled soup with plenty of green and just enough spice to make my nose run.

Recipe to come tomorrow!

 

Snacks:

Most people are probably the opposite, but I snack MORE when I’m a work.  It is my equivalent of a smoke break. 🙂

 

Cutie + lots of water

 

Primal Vegan Jerky

 

Think Thin Cookies n' Cream Bar

 

Attempt #1 at a Protein Microwave Muffin. #Fail

 

***

I was feeling under the weather… but I SWEAR the miso cured me.

Are you doing any January challenge?  Want to run with me? 🙂

Do you snack more at work or at home?  The same?

 

Top 11 in 2011

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2011 was a big year.

 

 

I began this blog at the end of 2010 (yes, I missed my blogiversary), and I cannot believe how much my life has evolved since.

Thank you, thank you, thank you to all of the wonderful bloggers out there.  You have inspired me in so many ways – introducing me to new foods, pushing me to think of new flavor combinations, motivating fitness and healthy living by example and through kind comments.

 

Resolutions aren’t my cup ‘o tea – I like to tackle goals as I think of them throughout the year.

In lieu of posting those and in honor of a rockin’ 2011, I decided to list the top 11 posts for the year.

 

Often I see bloggers comment that they don’t necessarily agree with the top posts… but in this case I largely agree.  There are a couple of soups/stews not on the list – but you guys apparently like breakfast and dessert (and I have no room to judge)!  Out of these 11 my top 3 are #1, 2, and 7.

 

Top 11 in 2011

1. Sparkling (Champagne) Cake Balls (these would be great to bring to a NYE party – toast with balls!)

 

2. Peach Cobbler Chia Pudding (with an overview on the benefits of chia)

 

3.  Sweet Potato Pie Oatmeal

 

4. Rosemary Lemon Shortbread Cookies

 

5. Coconut Banana Chocolate Chip Cookies (with an overview on the benefits of coconut flour)

 

6. Coconut Milk Greek Yogurt (with PBJ Vegan Yogurt recipe)

 

7. Cherry Balsamic Chickpea Salad (this was one of my favorite meals of the year)

 

8. Biscoff Cookie Dough Balls

 

9. Liquid Sweet Potato Pie

 

10. Garam Masala Daal (this post also includes my favorite Banana Cashew Chia Pudding recipe!)

 

11. PB&J Pancakes (gluten-free and vegan!)

Thank you to everyone who has read this blog, left a comment, passed along my link, written an inspiring blog… I am honored to have you all in my life and wish nothing but the best for us all in 2012!

***

I stopped posting on weekends… but check back tomorrow for a special Saturday post that might come in handy this weekend.

If you are a blogger, are your “most viewed” recipes the one you like the most?

What is your biggest hope or goal for 2012?

 

Strip Mall Chinese + WIAW

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Short weeks throw me off.

It’s already Wednesday?  That means it’s already What I Ate Wednesday.  Jenn, you are a genius/exceptional round-up hostess… and I hope you feel better soon!

It was a random day of eats.  I can’t seem to get enough vegetables in my body post-Christmas.  Raw, crunchy green and orange veggies seem like treats right now.

That’s why I went to a burger joint and ordered a veggie sandwich.  Don’t judge.

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Breakfast:

This morning was a rush to get out the door to the airport, but I managed to squeeze in a workout knowing this trip won’t allow time for one.  45 mins on the “glutes” setting of mom’s elliptical and a quick BodyRock – The One That Got Away.

Sweating in the morning almost always translates to a smoothie-breakfast for me.  It also means I’m starving and almost chugging the whole thing before I get a pic.

Served with a side of coffee, of course.

 

Green Apple Pie Smoothie

  • 1 scoop vanilla protein powder
  • 1 C spinach
  • 1/2 large banana
  • 1/2 apple
  • 1/2 tsp almond extract
  • 1/2 tsp apple pie spice
  • 1/4 tsp cardamom

A green smoothie has never tasted so good after all of the post-Christmas indulgence.

Lunch:

Our flight took off right at lunchtime, so technically my “snack” lunch and my lunch at 4p (yes, my stomach was eating my spine at the point).  Either way, I ate at 5 Guys Burgers.  And in the rush to shovel food in my mouth, I failed to take a pic.

Source: breadetbutter.files.wordpress.com

I assure you that the veggie sandwich (with hot sauce) and Cajun fries were worth the wait.

Dinner:

Being adventurous eaters, Mom and I searched for the top restaurants in the small suburb of Annapolis we’re staying in.  A place called Golden Pavillion earned 5/5 stars on Google and Yelp… sold.

Chinese food from random strip malls always has the potential for greatness or food poisoning.

Miso Soup + Sake

Veggie Singapore Noodles for me – extra spicy 

Garlic Eggplant and Rice for Mom

Snacks:

Since I was on a place, I had my customary pretzels and Coke Zero.

***

Thank god I got some snazzy boots for Christmas – it’s pouring down rain up north!

Have you ever gone in a burger place and ordered veggies?

What has been your most-used Christmas present so far?

Apple Sausage Chestnut Sage Stuffing

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Stuffing has never excited me.

Who knows what possessed me to decide to make it for last Saturday’s catering event!  Never say never – this stuffing was by far the crowd’s (and my own) favorite at the party.

At the height of the party, I couldn’t replenish these plates fast enough!

Sweet and savory always wins.  Apple with the chicken sausage and fresh herbs was the perfect combination.  The balance of flavors was impeccable.  The ciabatta bread gave the dish a rich chewiness, and the occasional walnut crunch was a pleasant surprise.  Next time I’d probably add even more walnuts!

As I was making this on Friday night I could barely keep myself from eating the whole pot!  A little “tester” bowl won’t hurt…

This made a TON of stuffing.  As in, I stuffed 210 fillo shells.

Halve the recipe for a smaller group.

Kroger is now OUT of fillo!

I’d love to make it again for a holiday sit-down meal to be served as a side dish!

Recipe at the end.

I haven’t forgotten Jenn’s What I Ate Wednesday!

As this is getting lengthy (and this stuffing is 100x better than anything I ate today), my day of eats are lumped in collage form.

Don’t forget to hop over to Peas & Crayons to see what everyone else has been indulging in this week!

Apple Sausage Chestnut Sage Stuffing

  • 3 C bread cubes (I used 2-day old ciabatta bread)
  • 6 T salted butter
  • 1 large onion, chopped
  • 3 C celery
  • 1 C parsley, finely chopped
  • 1 T + 2 tsp Herbs de Provence
  • 1 tsp nutmeg
  • 1/2 tsp black pepper
  • 1 C roasted chestnuts, chopped
  • 1/2 C walnuts, chopped
  • 4-5 garlic cloves, minced or pressed
  • 2 apples, chopped (I used red delicious)
  • 1/2 C fresh sage, chopped
  • 2 C vegetable broth
  • 6 links chicken apple sausage
  • Fillo shells (optional)
  • Parmesan cheese, grated (optional)

Prepare sausage by sautéing in a skillet until outside becomes browned and temp reached 145 degrees.  Set aside.

Meanwhile, remove crusts from the bread and cut  into small cubes.

On stovetop, melt butter in a large pot over med-high heat.  Add the celery, onion, parsley, herbs de provence, nutmeg, and pepper.  Sauté until tender.

Add in black pepper, chestnuts, walnuts, garlic, apple and 1/4 C of the sage.  Sauté until tender.

Stir in vegetable broth.  Bring to a simmer for 2-3 mins for flavors to combine.

Gently fold in bread cubes.  Add these in gradually, adjusting amount depending on the dryness of your bread. You can always add more cubes or broth if it’s too watery or dry.

Finally, fold in your sausage bits and the remaining sage.

If using fillo shells:

Allow mixture to cool before spooning 1-2 T of the stuffing into each shell.

Stuff the shells directly in the containers.  You can re-cover and box them for storage in the freezer.  (These are great to have on hand for impromptu parties, or as a make-ahead option!)

Pre-heat oven to 325.  Place stuffed fillos on baking sheet, sprinkle each with a bit of parm, and back from 15 mins.  Serve warm.

***

 If you haven’t solidified your holiday meal plans yet, consider making this stuffing.  Trust me.  My only regret is that I didn’t get better pics!

Do you like stuffing?

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

Pumpkin-Pom Endive Boats + Rosemary Bean Dip

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Moral support is key to any new adventure.

Me, Mallory, and Mom

Lucky me – I had my mom and my best friend with me for my venture into the land of food service.

Mom actually walked in 5 mins before the party began with a dish to bake the Jacked Up Brie.  The problem with starting out in catering (and being a minimalist when it comes to server-ware) is a lack of resources.

The second set of “appetizer-like” munchies was a white bean dip and endive boats.

No party is complete without a veggie tray and dips!  The dip I made was a rosemary-laced chickpea dip that used rosemary-infused olive oil and Greek yogurt.

The best part about white bean dip is its simplicity – throw everything in the food processor and hit “start.”  Lemon and garlic are must-haves in virtually any bean dip I make.  They keep the Mediterranean spirit of the hummus and were perfect with the rosemary.  You could use any olive oil here, but I liked the added punch of flavor achieved by using the rosemary-infused.

Next up were the endive boats.  Theses were voted the second favorite food item of the night!  It’s funny how the simplest things can be so good!  Endive is a sturdy leaf perfect for creating bite-sized salads.  (This dish was originally going to be a giant salad with arugula, but the hostess didn’t like the idea of a non-finger food.)

Into the boats went pumpkin bits (from a Sugar Pie Pumpkin I’d roasted and diced a few days in advance),  pomegranate arils (I found whole pomegranates on sale for $2 each!), and goat cheese.  After plating the boats, I drizzled them with a champagne-pomegranate vinaigrette.  It was amazing how much of a difference the dressing made – it was just the right amount of tang to bring the flavors together.

I’ll be making these boats again for get-togethers at my house.  With the lettuce base, the possibilities for filling are endless.  These would make a great vessel for chickpea salads, tabbouleh, or even a deconstructed guacamole!

Rosemary Bean Dip

  • 2 15 oz cans of garbanzo beans, drained
  • 1/3 C plain Greek yogurt
  • 3 T olive oil (I used rosemary-infused)
  • 3-4 T rosemary
  • 1 tsp lemon juice
  • 2 garlic cloves
  • S & P, to taste

Place all ingredients into a food processor and blend until smooth, scraping down sides and adding more liquid as necessary.  Don’t be afraid to let the processor run for several minutes – it will only make the dip more smooth and delicious!

Makes 2.5 cups.

Pumpkin-Pomegranate Endive Boats

  • Endive leaves
  • Crumbled goat cheese
  • Pumpkin, roasted and diced into even squares
  • Pomegranate arils
  • Champagne-Pomegranate Vinaigrette (see below)

Trim endives, separating leaves.  Fill with goat cheese, pumpkin, and pomegranate arils.  Drizzle with vinaigrette.

Notes:

– I didn’t include amounts since there wasn’t any real measuring going on, but 6-7 good-sized whole endives will make boats for at least 15.

– You could use any vinaigrette here, but I would recommend using one that is light in color if the boats will be on display for a while.  A deeper color will stain the endive and make it less visually appealing.

Champagne-Pomegranate Vinaigrette

  • 1/2 C champagne pomegranate vinegar (found at Whole Foods)
  • 1/4 C extra virgin olive oil
  • Juice of 1/2 medium lemon
  • 2 garlic cloves
  • 1 T sugar
  • S & P, to taste

Combine all ingredients in a small bowl and whisk to combine.

***

Tomorrow is going to be the “greatest hit” food item.  I’m a little in love with them.

What would your ideal endive boat be filled with?

Do you have the rest of the year off of work?  I’m counting down the days ’til Friday.

The Christmas Spirit

By

I worked until 11:30p last night.  

And I went to the dentist for a filling.  And I didn’t get the prep done that I had planned for the catering gig this weekend.

This was well-deserved:

What had happened was…

I was wrapping up my work when I saw Rufus’ blog post titled “Christmas in a Glass.”  My curiosity was piqued and 5 minutes later I was making myself a reward-in-a-glass.  The only change I made was to use unsweetened almond milk rather than heavy cream.

Next time you need a little something to take the edge off of the holidays, I do recommend this deliciousness commonly known as a Brandy Alexander.  Don’t skip the nutmeg.

An additional recommendation is making a midnight snack of cereal in the same glass.  Without rinsing it.  

Raise your hand if you think I’m even more weird now!

One thing I did get done was a MASSIVE trip to the Dekalb Farmer’s Market.  Cooking will begin in earnest tomorrow.  In the meantime, check out my weaponry groceries:

This isn’t everything I need for a party of 40, but it is a big portion.

On the menu:

  • White Bean Rosemary Dip
  • Baked Brie with a Pecan-Bourbon Glaze
  • Grape and Blue Cheese Truffles
  • Rosemary Bread
  • Endive Boats with Pomegranate, Pumpkin, and Champagne Vinaigrette
  • Apple Sausage Chestnut Stuffing in Phyllo
  • Pesto Chicken Wraps
  • Pumpkin Fudge
  • These Champagne and these Red Wine Balls

Can I pull it off?  You’ll have to keep reading to see.  Don’t you love a cliff-hanger?

***

I fell victim to the craziness and missed a workout for the first time in I don’t know how long.  It was a good steak.

Are you staying on track this holiday season?

What is your favorite holiday drink?  (Other than eggnog ’cause I don’t like it 🙂 )

Sweet Potato Pie Oatmeal + WIAW

By

“Don’t cry because it’s over, smile because it happened.”

This was the drama club’s “quote” in high school.  You know, the one that everyone had written some where.  I think there is even a video of the club reciting it in unison post-curtain call.

Yes, I was a drama dork.  Not the cool kind that was the lead in musicals.  I did make up backstage.  Secretly, I wished I could act.

Having given up on drama (as an art and a personality trait I avoid like the plague), on Jenn’s infamous What I Ate Wednesday I use this quote in reference to breakfast.

Breakfast:

A breakfast soooo good I didn’t want to take the last bite because that would mean it was over.

Sweet Potato Pie Oatmeal is by far my new favorite winter breakfast.  It was like having dessert for breakfast.  If only I’d had marshmallows on hand to top it off properly!

Recipe at the end!

Lunch:

In preparation for the Christmas party catering gig this weekend, I’m focusing on making as much room as possible in my fridge and freezer.

No grocery shopping.  Eating frozen meals and cookie muffin creations to clear freezer space.  Thai food.

Lunch today was a Chicken Enchilada Evol Bowl.  It wasn’t too bad – especially with the Tabasco I “borrowed” from the office fridge.

The bowl microwaved evenly and wasn’t as salty as many frozen meals out there (just over 500).  They used corn tortillas – far superior to flour, IMHO – making it gluten-free.

Speaking of salt, did you hear that the FDA is considering putting a limit on the amount of salt restaurants use?  Apparently the average American eats 11 CUPS of salt in a year.  Gross.

Dinner:

Next to my kickboxing gym there is danger a Whole Foods.  As a treat I sometimes stop in after class for a Hot Bar  Trash Can (a hodge podge of food that exemplifies my inability to choose just one or 2 thing from any menu).

I know it included kale-apple salad, sweet potato-cashew hash, buffalo-garlic tofu, seitan in some tasty red sauce, eggplant-zucchini-asparagus-onions in another tomato sauce, bowtie pasta, ancient grains, lemon-roasted carrot slices (these were REALLY good)… and a ritual… I always reserve a little corner spot for a teensy scoop of that glorious iced chocolate brownie.

Snacks:

I only managed pics of 2 of today’s snacks.

Multi-Green Kombucha on the drive in to work.

Late-night chocolate chip cookie and almond milk (see earlier remark regarding the necessity of clearing out my freezer).

Unpictured: peanuts (I eat like I’m on a plane even when I’m not), Pure Protein bar, coffee, and a pre-workout FRS drink (which I swear does work!).

Sweet Potato Pie Oatmeal

Sweet Potato Pie Oatmeal

  • 1/2 C oatmeal (I used Bob’s Mill gluten-free)
  • 1/2 C unsweetened vanilla coconut milk (a la So Delicious)
  • 1/2 C water
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp almond extract
  • Pinch of salt
  • 3 T sweet potato puree 
  • 1/2 tsp chia seeds (optional)

Cook the oats according to package instructions, adding spices and extract once boiling.  

When almost done (1-2 mins to go), add sweet potato and chia seeds.  Taste (careful not to burn your mouth like I did) and adjust flavors as needed.

Topping ideas: pecans, walnuts, marshmallows, maple syrup, brown sugar

Makes 1 serving.

***

Most of today’s pics were tricked-out thanks to my new love – Instagram.

What is your favorite photo app?  Do share!

Do you concern yourself with salt intake?

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