Sprint 2 the Table

Appetites and Adventures

Chocolate Breakfast Pudding

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How can you have any pudding if you don’t eat your meat?

 

If you do eat your meat first, Google might give you a green light.

 

 

Apparently Google has begun giving their food a rating system.  (You know, the food that they supply their employees for FREE… no, I’m not jealous…)

  • Green = eat anytime
  • Yellow = eat occasionally
  • Red = splurge rarely


What’s next?  The Google Food Pyramid?

 

 

It is an interesting concept.  I wonder if it has the desired effect?  Would color–coded foods make you think twice?

 

Apparently vending machines (the only items that aren’t free to Google employees) are priced according to nutritional value. 

 

 

For example:

 

“Quaker Chewy Bars are 15 cents each, Famous Amos cookies re 55 cents, and an enormous Ghirardelli chocolate bar

is $4.25.”

 

 

Not that Quaker Chewy Bars are the pictue of health… but there are worse out there.

 

Check out this article for more info.


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If you are ME and you want pudding before you eat your meat you simply make it for breakfast.  Breakfast makes sweets acceptable – duh.

 

 

When searching for a sweet yet healthy source of protein for breakfast (read: too busy to go buy eggs or Greek yogurt), look no further then your trusty protein powder/drink supply.

 

Can’t decide between chocolate and vanilla?  Use both!

Want to cinnamon?  Dump it in!

How about some chia seeds for extra post-run hydration?  Done.

Want a little crunch with it?  Those raw Banana Nut Bars I made Friday are even better after sitting a couple of days.

Note: the banana granola and the banana in the pudding were a perfect pair! 

 

You’ve just witnessed the thought process that lead to the birth of Chocolate Breakfast Pudding.

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Chocolate Breakfast Pudding

  • 1/3 dark chocolate EAS (or any chocolate milk alternative)
  • 1/2 scoop vanilla protein powder
  • 1/2 banana, mashed
  • 1/2 T chia seeds
  • 1/4 tsp cinnamon


Mix it all together and refrigerate overnight (or at least 2-3 hours for the chia to become “pudding”).  Stir and devour!

***

I would love healthier (and free!) options at my office’s lunch spot!

How would you feel if your employer implemented a similar system?

Does your opinion change if they are supplying the food to employees for free?

 

My Birthday Banana Bars

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Today I am 28.

 

Just 2 years away from the dreaded age of 30.  Surprisingly, I don’t really care about turning 30.  In fact, I am looking forward to it.

It seems like a solid age.  One where you’re more established in your career and people take you seriously.   This should be fun to look back at in 2 years… 🙂

 

But I digress (progress?).  Today I am only 28.

 

I was going to pontificate on 28 things I’ve learned or do some equally inspiring; however, I was up most the night working.  

Kidding, kidding... I still love my job. Now pass the caffeine.

(Lesson learned #1: the “real” world doesn’t care that it’s your birthday – you still have to get yer shizz done.)

 

Instead, I’ll share with you a special delivery I got last night right when I was about to have a nervous breakdown around 11pm:

Sea salt and olive oil on the side

 

This is my favorite cake.  Sweet, salty, fudgy deliciousness.  Midnight snack worthy, fo’ sho’.

 

Part 2 of the delivery is the book you see in the background – Vino Italiano.  I cannot WAIT to devour this one.

Did I mention I’m going to a wine/food trip to Italy this fall?!  More on that later. 🙂

 

So what if I spent the beginning of my 28th year up all night working?  

 

This year the July 15th is under a Capricorn full moon (insert Twilight Zone music here) and that apparently means abundance, career, and money.  I can get on board with that.

 

Tomorrow my awesome mom throwing me a birthday party at her house.  Think: pool, corn hole, grilling Big Green Egg-style, and mas cerveza y vino and 30+ friends.  There may not be any photo evidence.

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On top of all that, I invented my new favorite granola bar (which I’m munching on as I write – ‘scuse the crumbs).

 

It’s bananas.  Nutty.  No sugar added.  Crunchy and almost raw.  (Almost = “dehydrated” in the oven at 170 degrees.)

 

Try it out with your favorite nuts and seeds.  I used Brazil nuts, sunflower seeds, and cashews.

 

For a little bit of added sweetness, I used NuNatural Pure Liquid Vanilla Stevia (yes, they sent me samples… no, I wouldn’t lie to you).

I love how the vanilla scent it added went with the banana flavor!  (B-A-N-A-N-A-S!  I was trying realllly hard not to do that – blame Gwen Stephani.)

Vegan and gluten-free, ya’ll.

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Banana Nut Bars

  • 1 ripe banana
  • 25 drops NuNaturals Pure Liquid Vanilla Stevia
  • 1 T nut butter (I used PB)
  • 1/2 tsp cinnamon
  • 2T chia seeds
  • 1/4 C sunflower seeds
  • 1/4 C cashews
  • 10 Brazil nuts 

 

Preheat oven to 170 degrees.  

Place first 4 ingredients in blender and blend until smooth.  Add seeds and nuts, pulsing until seeds are beginning to break up and incorporate into the banana paste.  

Spread batter onto parchment-lined baking sheet to desired thickness (mine was about 1/4 inch thick).  

Place in oven for 6-8 hours, flipping 2-3 times after first 3-4 hours.  Turn oven off and allow to continue drying out overnight (~7 hours).  

Break into pieces/bars and enjoy!

***


EXCEPT I will post the winner of the awesome earbud giveaway!  If you’re a runner/walker, you should especially check these out – they won’t wiggle out and the music quality rocks.  

You have until midnight tonight to enter – good luck!!!

What’s your favorite way to celebrate your birthday?

Are you a big party-type of person or an intimate dinner?  Somewhere in between?

 

Overpronation, Procrastination, and WIAW

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Active.com is a great resource for runners.

 

I enjoy their weekly emails with tips on issues such as: how to fuel your body, preventing various injuries, and working out in sweltering heat.

 

Today’s email included an interesting article on overpronation.

Overpronation is when one’s ankles roll inward too much.

 

 

It is widely believed that this can lead to over-use type pain or injury (shin splints, joint pain).  Many people (myself included) get specially fitted for running shoes and/on inserts in hopes to correcting the “problem.”

 

Today’s article from Active asserts that corrections for over pronation should not always be made.  They say:

“…doing so can and often does result in one symptom going away and another, usually a more complicated one, developing elsewhere.”

 

Here’s what really resonated with me:

Often over pronation is the symptom of another problem.  Most common is a lack of normal ankle range of motion.  If the foot/ankle isn’t bending properly, the knee is restricted and can’t “travel forward enough for the body to move its center of mass over the foot.”

The result?  Overpronation.  That pronation causes the knee to drift to the midline, which means the hip turns excessively inward.  Snowball.

Correction through shoes and inserts either a) doesn’t work or b) makes the underlying cause worse because the overpronation “is a needed compensation for a lack of mobility elsewhere in the body. Taking this compensatory element away without first addressing and correcting the true underlying cause will inevitably force compensation (frequently accompanied by pain) in another part of the body.”

Source: http://bestrunningshoereport.com/

Source: http://bestrunningshoereport.com/

So what should you do?

See if you over pronate with a squat test.  Stand with your feet shoulder-width apart and attempt a squat.  Are your knees bent 90 degrees or less?  Are your heels still on the ground?  Are your feet still forward (not turning outward)?

No?  If you can’t do the squat correctly, the article says your foot pronation is likely “due to inflexibility of your ankles and that is what should be corrected.”

Bottom line: Before you go out and buy special shoes or inserts, see a professional to have a complete evaluation (pelvis, hip, knee, ankle and foot) done by a professional.

On to my actual Wednesday eats in honor of WIAW.

1 day later than usual due to procrastination/over-sleepiness rather than the pursuit of true Wednesday eats.

Breakfast

Banana Green Smoothie

  • Vanilla protein powder
  • Maca
  • Banana
  • All-Bran (lots of it!)
  • Peanut butter
  • Spinach
  • Coconut milk
  • Cinnamon
  • Vanilla
  • Water + ice, to taste

Lunch

Lightlife Buffalo “Chicken” wings, celery, and cucumber

Salt + Pepper Pop Chips – how did I wait so long to try these?!

Snacks

Kombucha, plum… and a BlackBerry

Similar to breakfast, but with a chocolate casein protein powder

Dinner

I made spaghetti squash and topped with tomatoes AND…

Angela @ Oh She Glows’ Creamy Avocado Sauce.

If you haven’t made this before, you are missing out on some serious creamy deliciousness.  Sooooo good.

My modifications:

  • Added red pepper flakes, nutritional yeast, and red onion
  • Subbed 1 T of coconut milk for the EVOO
  • Used just 1 clove of garlic
***

Don’t forget to enter my Exceed earbud giveaway!  These are pretty awesome – I’ve never even felt like they were going to fall out.

 

It’s my birthday eve!!!  The bad part about being an adult is that I still have to work all day.

What do you think about pronation?

Do you over or under pronate?  Have you even been evaluated?

Mexican Sweet Potato Salad + WIAW

By

Have you guys been watching all of the Casey Anthony news?

I’m no lawyer, but I am shocked she was found not guilty.

 

How is it that people who are so terrible and that don’t contribute good to the world walk around alive and free?  Why are people who were amazing human beings, who gave back, who cared for others are taken too soon?

Mr. Billy Joel, why is it that only the good die young?!

I should probably have warned you that today marks 3 years since my dad was taken by cancer.  3 very fast years.  It’s hard to believe…

 

Not.  Fair.

Maybe I write about it too much, but my dad had continues to have such a huge impact on my life.  Not a day goes by that I don’t think of him.   On the 4th I ran the Peachtree Road Race wearing a ribbon (orange for leukemia) in his honor.

A big FU to the people out there who are just taking up space or – even worse – are harming others.  You’re lucky to have the opportunity to live.  Don’t waste it taking from others. 

***Stepping off soap box***

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Lucky for anyone reading this today is WIAW! I have something less depressing to post about!

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Breakfast

These Apple-Carrot Muffins I made a few months back are awesome.  Super filling, especially with the massive glob of PB I iced it with.

 

Lunch

Garden Lites Zucchini Souffle.  These are surprisingly good for frozen food!  Thanks to the egg, they are pretty filling as well.

Even though I microwaved it, the edges were a crispy (read: not rubbery) texture.  The egg helped make the inside of my souffle fluffy rather then mushy like any frozen meals.

Snacks

Pretty standard – I was super busy at work.

Side note: my dad used to love Think Thin bars.  He liked Chocolate Fudge, but I think Chocolate Toffee is the only way to go.

 

Dinner

I was underwhelmed by my dinner out, so instead I’m going to share a particularly delicious salad I ate this weekend.

It is no secret that I do NOT like white potatoes.  I do not like thick french fries, potato salad, mashed potatoes, twice baked potatoes.  I just don’t, Uncle Sam I Am.

 

The 4th of July is a potato salad-centric holiday… so I made a version that I like!

 

Obviously, it had to be Mexican-inspired.  Nothing says 4th of July like México.

Spinach also must be incorporated.  It is my salad.  Bwhahaha!  Of course there was cheese – I used Daiya
pepper jack but honestly it didn’t nearly spicy enough.  Use regular pepper jack if you eat dairy!

This was a winner.  The spices made the salad taste “special” and I was able to join the potato-salad eating.  Mine was better than that white potato stuff.

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Mexican Sweet Potato Salad

  • 1 sweet potato, baked and cubed
  • 1/2 C black beans, drained and rinsed
  • 1 small tomato, diced
  • 1 C spinach
  • 1/4 C red onion, diced
  • 1/4 C pepper jack cheese (I used Daiya) 
  • 1 tsp cumin
  • 1/2 tsp red pepper flakes
  • 1/2 tsp chili powder
  • 1/2 tsp turmeric
  • 1/4 tsp coriander
  • Juice from 1/4 lime
  • Drizzle of EVOO
  • S+P, to taste

 

Prepare first 6 ingredients and mix in a medium bowl.  Set aside.

Whisk remaining ingredients together in a small bowl.  Adjust spices to taste.

Pour vinegarette over salad and toss to combine.  Enjoy!

Makes 1 entree ensalada or 2 sides.

***

Tonight I’m looking forward to a meal by a chef you may have seen in Food & Wine. 🙂

Does it make you made when justice isn’t served?  

Do you think karma will take care of it in the long run?

 

Chipotle Corn Hummus

By

This weekend is going to be already hella awesome.

Last night I tried a new restaurant – Escorpian – before going to see Florence and the Machine.

My chicken con red mole and grapefruit was tasty (aside from an incredibly salty side salad). I really liked how the tart grapefruit played with the heat of the red mole.

Springer Mountain chicken with red mole and grapefruit

The stars of this meal were the beverages.  Escorpian’s mixologist has put together a creative, fresh bar menu. I can’t wait to go back and try more!

The El Chamuco consists of blanco tequila, ginger, blackberries, lime, creme de cassis, and sage.

El Chamuco

I did NOT try my friend’s appetizer: octopus ceviche (she claims it was fantastic).

Octopus Ceviche

Would you have eaten that?!

Florence and the Machine put on an amazing show.  Florence’s voice is massive.  Her tiny self filled the room and had us mesmerized for close to 3 hours.

Today I am headed to the lake with a couple of treats to share on the boat.

In honor of the 4th of July (and my love of hummus), I decided to turn grilled corn on the cob into hummus.  Who doesn’t like a little smoky-sweetness to their hummus?

Since my building doesn’t allow grills I had to cheat a bit.

I bought the grilled corn from the counter at Whole Foods.  It was advertised as being cilantro-lime grilled corn… but it really didn’t have much flavor.

After I turned it into hummus it didn’t suffer from a lack of flavor!  This will knock your socks off.

The chipotles are especially good with the sweetness of the corn.  Add the chipotles and adobo sauce one at a time to adjust the spice-level to your taste (you guys know how I am with the heat!).

Chipotle Corn Hummus

Chipotle Corn Hummus

  • 2 ears of grilled corn
  • 1 C chickpeas
  • 2-3 T adobo sauce
  • 3 chipotle peppers
  • 1 serrano pepper
  • Juice of 1/2 large lime
  • 1T tahini
  • 2 green onions
  • 1/3 C cilantro
  • 2 cloves garlic
  • 1 tsp cumin
  • 1/2 tsp cayenne
  • S+P, to taste

Put it all in a blender and mix until smooth.  You may need to scrape down the sides periodically or add a bit of liquid (water or olive oil) if it isn’t mixing well.

Serve with your favorite chips, celery, carrots, or other fun veggie sides.

***

I’m looking forward to running Atlanta’s massive Peachtree Road Race (the largest 10K in the world!) Monday with 60,000+ of my closest friends. 🙂

Is anyone else running a race?

What are your big plans for fireworks this weekend?

Zucchini-Banana Protein Muffins

By

Odd habits.

Everybody has at least one… right?  During a run last week I realized I have some odd running habits:

1. I have to chew gum

No idea how/why this started, but suddenly I don’t leave for a run without a stick of gum.

Morning runs get the energy gum.  Does it work?  I think so… at the very least the placebo-effect works!

2. I alternate the shoes I wear

Another randomly started habit.  I accumulated 3 (new) pairs of running shoes and convinced myself that rotating the shoes I run in will help with… I’m not sure what.  Soreness?  Injury prevention?  Matching my running outfit?

Somewhere I read that rotating deodorants is a good thing so your body doesn’t get too used to one brand and build an immunity.  In my head, running shoes are no different.

3. The mileage I run has to be a round number

Unless it’s a short run, in which case I must run 3.14 (a 5K).  Why not stop at 3?  Who knows.

One of the most-viewed pages on this site is my Zucchini-Banana Muffins.  98 calories. 2.2 g protein.  The veggie-factor.  Vegan.  These are some pretty good breakfast muffins!

I just made them better.

Zucchini-Banana PROTEIN Muffins

(a.k.a. The 92 Calorie Muffin)

  • 1/4 C white whole wheat flour (I use King Arthur)
  • 1/4 C spelt flour
  • 1 scoop (2 T) vanilla protein powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp freshly grated nutmeg
  • 1 small zucchini, grated
  • 1 small ripe banana
  • 2 T unsweetened applesauce
  • 2 T light agave nectar
  • 1 tsp vanilla

Preheat oven to 350 degrees.  Grease 6 regular-sized muffin tins with Pam/butter/Earth Balance.

In a large bowl, combine dry ingredients.

In medium bowl, mush bananas with a fork.  Add remaining ingredients and stir.

Add the wet mixture to the dry, stirring until just combined.  Pour into muffin tins and bake for 20-25 minutes, rotating pan half way through.

Makes 6 muffins.

Approximate Nutrition Info: 92 calories, 0.4g fat, 17.9g carbohydrates, 1.8g fiber, 8.4g sugar, 5.3g protein

***

I’m still in a food coma from last night’s dinner – more tomorrow!  Today calls for a looooong, gum-filled, round numbered run. 🙂

Do you have any odd and/or randomly formed habits?

Baked Falafel + WIAW

By

It’s WIAW time again!

Which means this is What I ate Tuesday. 🙂  (Check out what everyone else at too @ Peas and Crayons!)

I was supposed to be on a business trip this week, but was cancelled last minute.  I can’t say I was terribly upset… sometimes I get to go to cool cities, but that doesn’t mean I get to see any of them!

Due to this (and a lot of dinner plans), I am having a “use what’s in the fridge” week.

The Challenge

I can be am terrible at letting things go bad.  It’s wasteful.  There are starving kinds in Africa.  Money doesn’t grow on trees. *Insert whatever lines your parents used to force encourage you to clean your plate.*

Muffin trial run, eggs, restaurant leftovers, last week’s hummus, dregs of an artichoke jar, the last bottle of beer… they’re all being utilized!

Breakfast

Blueberry muffins, egg, and raw milk.

Recipe will come soon… I need to do some tweaking.  Good, but not quiiiiite great.

Lunch

Last night I met my very pregnant BFF for dinner at Cafe Sunflower, one of the few exclusively-vegetarian restaurants in Atlanta.

Overall it was good.  I liked my Jamaican Black Bean Patties with Pineapple Salsa and ate the leftovers for lunch.


The server was really weird.  He leaned around the wall by our table and whispered that he had a crush on me.  Then, when my friend went to the bathroom, he asked if I had a boyfriend and told me I have a good energy.  (Note: he had creepy energy.)

I’m here to eat, not get hit on! At least it got me a free sample of the 3 Bean Chili (which was horrible, btw).

Snacks

It was a back/bicep weight day, so I got my post-workout 20g of protein from a Banana-Cinnamon Protein Shake.

In the mix:

(measurements are approximations – I eyeball it)

  • 1 banana
  • 1 scoop vanilla protein powder
  • 1 tsp maca
  • 1/2 C unsweetened almond milk
  • 1/2 C frozen kale
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • Pinch of guar gum
  • Pinch of lemon-salt
  • Ice + water (as needed)
  • Granola sprinkled on top

Pretzels, carrots, cucumbers, and a bowl of cereal were also consumed.

Dinner

After a 5 hour conference call, I played with my food.

Falafel face

One of my 5 million bookmarked recipes included a baked falafel by Sarena @ Non-Dairy Queen.  In the spirit of using what I had, I made Japanese-ish Baked Artichoke Falafel – spicy-style!

I ate my falafel with another recipe I have been meaning to try – Baked Grilled Zucchini with Goat Cheese from one of my new favorite blogs: Rufus’ Food and Spirits Guide.

If you never listen to anything else I say, listen when I say you HAVE to try this Stuffed Zucchini.  Grill or bake it this weekend for the 4th!

It is so easy – cut rows into a zucchini, stuff with cheese (I used goat), drizzle with olive oil, top with herbs, S+P, wrap in foil, bake or grill for 20 mins.  Devour.

Japanese-ish Baked Artichoke Falafel

  • 1/4 C Japanese-ish hummus
  • 1/8 C jarred artichoke hearts, rough chopped
  • 1 T coconut flour
  • 1-1.5 tsp garlic sriracha
  • 1/2 tsp turmeric
  • 1/2 tsp hosin sauce
  • 1/4 tsp baking powder
  • Brine from artichokes, as need to moisten

Preheat oven to 425 degrees.

Mix all ingredients together.  Form 5 balls (1 heaping tablespoon each) and place on foil-lined baking sheet.  Bake for 20 mins.

Note: You can use any hummus or flour to make this.  Add some herbs and you favorite spices and you’ll have your very own customized falafel!

***

I’m so pumped for tonight – it’s the second in a Chef Series I’ve been attending and tonight features one of my favorite Atlanta chefs.  Full report to come… probably not until Friday though!

Show me your WIAW!!!

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

Protein Lassi

By

Is everyone else getting all of this rain?!

 

I got all dressed to run this morning and realized it was POURING. #fail

It did eventually let up and I headed out… only to realize that my Achilles is not totally healed.  Oops. So I’m writing this with my trusty bag of frozen peas. 🙂

Stats:

  • Distance – 4.5 miles
  • Time – 38:01 mins
  • Pace – 8:45 mins

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Post-run I enjoyed a savory Protein Lassi that was an appropriate pre-cursor to dinner.

A lassi is simply a yogurt-based Indian drink.  They can be savory, salted, or sweet.

 

They have green smoothies in India too!

Lassi’s are the perfect compliment or end to an Indian meal since the yogurt (and fruit if using) calm your palate after all the spicy, strong flavors.

It seems that everyone has been making them lately!  My Protein Lassi isn’t as sweet as the commonly-seen mango, but I loved the savory flavors and the lightness of it (recipe at the end).

 

Why was my lassi a good pre-cursor to dinner?  I went to see Avenue Q (HILARIOUS!) last night, but prior to the play we hit up a local Indian restaurant called Planet Bombay (451 Moreland Avenue NE, Atlanta, GA 30307; 404-688-0005).

Funniest. Play. Ever.

 

If you haven’t seen this play (and aren’t easily offended), I highly recommend it!  Do not take your grandparents.

 

Back to the Planet Bombay…

 

My friend got the meat combo plate:

It cane with spring rolls, rice, naan, Chicken Saag, Chicken Tikka Massala, and some sort of beef dish (maybe Bhuna?).

The spring rolls and rice were boring, but the Saag and Tikka were really good!  The naan was on with right track with a bit of char, but it didn’t quite get to the point of awesome with the texture.

 

I chose a Tofu Tandoori:

The tofu itself was delicious.  It was done in a marinade of yogurt, lemon juice, and “special” tandoori sauce and was served on a sizzling hot plate with onions (side note: I love burnt onions… these made me happy).  The texture of the tofu was amazingly fluffy and the spice-level was just right for me.

It came with a side of rice, cucumber-yogurt dip, and roasted eggplant and zucchini in a tomato sauce.  They were just ok.

 

What was really, really good was the side of spinach rice (the green and white mound behind the tofu pictured above).  It was a Basmati rice cooked with a lot of spinach, onions, and butter. Delish.

 

At the end of the meal they brought out a bowl of fennel seeds that appeared to have Nerds sprinkled in it:

 

We couldn’t figure out what to do with it!  Does anyone know?!

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Savory Protein Lassi

  • 1/4 C Greek-style yogurt
  • 1 C ice water
  • 1 scoop vanilla protein powder
  • 1 C spinach
  • 1/2 tsp coriander
  • 1/4 tsp ginger
  • 1/4 tsp rosemary

 

Put it all in the blender and mix until smooth!

Note: I would have added cardamon too if I’d had it on-hand.

***

Avenue Q is my new favorite play.  Those Bad Idea Bears had me rolling with laughter!

Have you seen Avenue Q?  Did you love it?

Are you a fan in Indian food? (Clearly, I cannot get enough.)


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