Sprint 2 the Table

Appetites and Adventures

Roasted Garlic-Beet Socca Pizza

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I am a purple people pizza eater.

Does anyone else remember this movie?

The blog world has exploded with pizza crusts lately – sweet potato, cauliflower, coconut flour, and the ever-popular socca.

You guys may have noticed that I have a little sweet potato addiction.  This sweet potato crust from Lindsay first caught my eye.  I bought all of the ingredients and got fired up to make it … so what do I do?

Change of plans.  I spotted the roasted beet in my fridge and made a Roasted Garlic-Beet Socca Pizza.

Purple food rocks.

Socca is a basic 1:1 mix of chickpea flour and water; for there you can add in other flavorings (click here for my go-to version)  People either make it on the stove top (like a pancake), or in the oven.  Some start it in the pan and finish it off in the oven, which is my preferred method.

The combination of the roasted beets and richness from the roasted garlic was fantastic.

I topped it pizza-style with kale, asparagus, kumquats, onion, and nutritional yeast.  That resulted in one fantastic, colorful spring dinner.

One downside: there weren’t any leftovers to eat cold from the fridge for breakfast.

Roasted Garlic-Beet Socca

  • 1/2 C chickpea flour
  • 1/2 roasted beet
  • 6 cloves roasted garlic (if using raw, only add 1-2 cloves)
  • 1/3 C water
  • Freshly ground pepper, to taste
  • Kale
  • Kumquats
  • Asparagus
  • Yellow onion
  • Nutritional yeast (or cheese – goat would be great here)
  • Red pepper flakes

Preheat oven on broil.

In a blender, mix flour, beet, garlic, water, and pepper.  Heat a small, oven-proof pan over medium-high.  Add a generous splash of olive oil to the pan to grease.

Pour enough batter to cover pan surface (1/8-1/4 in thick).  Cook until bottom is lightly browned and top is dry to touch (~3-4 mins).

Top with kale, kumquats, asparagus, onion, nutritional yeast (or cheese), and red pepper flakes.  Place in the oven under broiler for ~4-5 mins, until veggies begin to brown.  Be sure to watch closely!

Carefully slide off the pan with a wide spatula onto a plate to eat hot.

Makes 2 “crusts.”

***

Sorry for the late post yesterday – I wanted to wait for the Fitness Magazine interview to post!  Thank you for the support.  So flippin’ excited. 🙂

What are your favorite pizza toppings?

Have you ever had a kumquat?

A Cure + WIAW

By

The mystery has been solved.

I think.

Since mid-January I haven’t been able to run due to a strange knee pain.  After seeing a PT and seeing no improvement, I paid a visit to my old chiropractor.  This is the guy that fixed my right knee a couple of years ago.  Why did I wait so long to see him for my left knee?

The theory is that I have Patellofemoral Syndrome.  In English, I have Runner’s Knee.  Damaged cartilage under my knee cap (patella) from years of abuse.  I didn’t realize your knee cap wasn’t supposed to crunch when you push down on it…

 

 

The plan is for me to see the Doc regularly and do some daily “homework.”  I have one exercise to strengthen my inner quad, a quad stretch, a way to push on my knee cap to break up scar tissue, and then I end with 10 mins of ice.  In one week I try running again and see what happens.

 

Speaking of afflictions… in Georgia we have had record pollen counts.  Thank god I don’t have allergies.  A stuffy nose would certainly affect my taste, which would make Jenn’s What I Ate Wednesday less fun!  Who wants to eat when they can’t taste?

The green theme continues… and is especially appropriate since I ate lunch outside and fell victim to the yellow-green pollen film.

 

 

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Breakfast:

I pre-gamed my workout with this Raspberry Barked Oatmeal To-Go.  Delicious from the freezer and zapped in the micro for 30 seconds.

 

 

My post workout protein smoothie was a lovely red and green.  Translation: brown. 

 

It was this Beet-Citrus creation from Valentine’s Day; however, I added more spinach this time.  Hence the brown.


Lunch:

Like any good American, I love Mexican.

Today’s lunch featured a couple of tacos made from collard greens.

 

In my tacos:

  • Pinto bean dip
  • Dr. Praeger’s Veggie Burger
  • Carrots
  • Avocado
  • Tomato
  • Salsa verde
  • Cumin
  • Nutritional Yeast

 

Best new lunch idea in recent memory.  These are going into regular rotation!

 

 

Snacks:

It was a carb-y snack day.  Mostly brought to you by Trader Joe’s: Rice and Bean Chips, Sweet Potato Chip Rounds, Popcorn, and a Cherry-Dark Chocolate KIND bar.

 

 

Un-pictured: kombucha and mixed nuts.

 

Dinner:

A  night out with mama at a new -to-us place called Three Sheets.  Cute name, right?

Hummus, falafel, veggies, and lamb for mom.  Of course, there was a bottle of wine involved. 🙂

***

I wish I could type what I’m thinking right now… la-la-la-la-la….

Weekly vote-begging time! I was honored with a nomination as a “Best Healthy Eating Blog” for the 2012 Fitterati Blog Awards on FitnessMagazine.com.  I know I’m never going to reach the 1000+vote mark, but I’d be flattered if you felt inclined to click here and vote for me. 🙂

Are you getting dumped on by pollen too?

What is your favorite Trader Joe’s treat?

 

Raspberry Baked Oatmeal To-Go

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I am not a morning person.

After hitting snooze too many a few times, I’m forced to race through my morning routine.  I squeeze in a quick workout, shower, try to make my face look presentable for work, and inhale breakfast.  This means I NEVER have time for something a decadent as baked oatmeal.

That is until now.

In honor of National Nutrition Month I was contacted by a representative from Driscoll’s Berries to share a recipe I use to fuel up.  I was not compensated in any way; the only stipulation was that the recipe must use fresh raspberries as an ingredient.

Berries are one of the seasonal spring items I most look forward to.  Aside from the deliciously sweet taste they add to dishes, they also pack a ton of nutrients.  Raspberries have a high fiber content and are rich in antioxidants, which can fight inflammation and degenerative disease processes in the body.

Baked oatmeal is a favorite breakfast in my house.  Until recently it was also a rare breakfast.  Who has time to bake in the morning?!

Then light bulb went off.  Pre-Baked Oatmeal.

These baked oatmeal bites were made in advance to be frozen.  All you have to do is grab one or two from the freezer and pop it in the microwave to defrost.

Baking these in muffin liners is especially convenient for shoveling delicately eating your oatmeal on the run.

Bananas help to bind these together; and those bananas with the pieces of raspberry provide pleasant bites of sweetness.  Depending on your berries and bananas, you may not need to add any sweetener!  It’s still early in the season, so I added a bit of liquid Stevia.

These also make for a great snack while cheerleading. 🙂

Not in the mood for berries?  Check out the Sweet Potato version!

These baked oatmeal bites can be made in advance and frozen for a quick breakfast or snack. All you have to do is grab one or two from the freezer and pop it in the microwave to defrost!

Raspberry Baked Oatmeal To-Go

  • 2 ripe bananas, mashed
  • 1 C raspberries, lightly mashed
  • 1 egg (I used a flax egg – 1T ground flax + 3T water)
  • 1 tsp vanilla extract
  • 1/2 tsp maple extract
  • 2 C rolled oats
  • 1 T cinnamon
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 8 drops liquid stevia
  • 3/4 C unsweetened almond milk (or other liquid)
  • Topping ideas: Walnuts, pecans, chocolate chips, shredded coconut

Pre-heat oven to 350 degrees.  Line a muffin pan with cupcake liners, or grease with cooking spray

Mix together banana, raspberries, flax egg, and extracts.  Stir in oats, cinnamon, baking powder, salt, and sweetener.  Mix in milk and stir until combined.

Pour batter evenly into tins.  Sprinkle with desired toppings, pressing lightly into batter.

Bake 20-25 mins, or until a tooth pick comes out clean.

Enjoy a few fresh, and allow the remaining to cool completely before placing in a freezer bag for storage.  For a quick breakfast, remove muffin from the freezer and microwave ~30 seconds (until warmed through).

Note: Depending on the size and ripeness of bananas, you may need to adjust amount of liquid used.  Don’t worry if you don’t have maple extract; you can also use maple syrup (be sure to adjust sweeteners) or omit.

Makes 12 muffins.

***

Warning: these muffins won’t last very long. 

What is your favorite spring produce?

Do you take time of a nice breakfast, or eat on the go?

Monday Mentions

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In typical fashion, I spent the weekend on the go.

 

Between the summer-ish weather and having to sit in the office all week, I couldn’t get enough of the great outdoors.  All of the St. Patrick’s festivities and running events made it feel like spring festival season!

Here’s a little highlight reel:

 

1. Dining Out Vegan

I’m still rocking the vegan thing and have gotten some cool meals.

 

 

The first pic is from the best Thai restaurant in Atlanta – Panita Thai.  It looks like a shack from the outside, but the food is incredible.  I ordered my eggplant-tofu dish “Thai hot.”  Cindy, the owner/our server looked skeptic but did as requested.  That may be the last time I order something THAT spicy… but my ego I ate it.  Cindy was impressed.

 

The bottom 2 pics are from ONE Midtown Kitchen.  The service-level was absolutely incredible.  Chef Drew VanLeuvan created a custom appetizer and entrée for me.  Or server, Bernadette, even brought out apple slices and asparagus stalks for me to munch on pre-dinner since I couldn’t eat the bread sticks!

My app consisted of roasted apples with ginger sorbet and roasted cabbage.  The entrée that Chef created was an asparagus salad with pickled strawberries, orange segments, toasted hazelnuts, sugar snaps, micro greens, and a balsamic reduction.  It was a lot of apples and asparagus, but it was fantastic.

Note: Chef Drew is leaving soon to start is his own restaurant.  Sad news for ONE, but very exciting for the talented chef.   I’ll be frequenting his new spot (and ONE, of course).

 

2. Baking Bender

The baking bug hit me.  I made Sarah’s Sweet Potato Soda Bread (with just a little creative recipe-license – sooo good), a new oatmeal thing (recipe coming tomorrow!), and my Chewy Granola Cookies.

Who says you have to be running to carb-load?!

 

3. Summer in the Winter

Technically this is still winter.  Atlanta didn’t get that memo – it was in the 80s all weekend!  Some dude in the condo across from me was in the pool (see evidence below).  I went on a long walk in the park with a friend on St. Patrick’s Day.  As you might imagine, we saw many entertaining things.  The pic below is some sort of photo shoot that was happening.  Doesn’t it look like the guy is photographing her butt?!

 

 

4. Cheerleading

The Publix Marathon & Half Marathon were this weekend.  I rolled out of bed early to cheer on fellow bloggers Heather, Lindsay, Lee, and Tina.  It was my first time cheerleading a race, and I was surprised at how much fun it was to spectate and encourage the runners.  I somehow missed Heather and Lindsay.  Tina waved and she powered by in her hot pink socks… I was busy stuffing my face like a fat kid with a muffin and missed the pic.  Fail.

I did get Lee!  She claimed she was struggling, but she looked fantastic!

 

 

5. Refuel

Refuel brunch without running is totally acceptable, right?  I joined the runners for brunch at Stone Soup Kitchen.  Heather found this gem – they had several vegan options, all delicious.  Heather and Kirk (her husband, who also ran) ordered Vegos Rancheros that looked to-die-for.  I had a tofu scramble with green peppers, red onion, jalapenos, mushrooms, arugula, and red hot sauce.  It was SO good.  I also had a side of grits, but discovered that vegan grits aren’t my favorite.

 

L to R: me, Tina, Lee, Kirk, Heather, Lindsay, and little Clara

 

You may have noticed the coffee.  The caffeine break is officially over. 🙂

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The workouts were pretty good this week.  I was missing my weight workouts.  CrossFit means I don’t have the time or energy to do both most days.  Friday and Saturday I decided to skip the CrossFit and return to my trusty weights. I was shocked to find during Saturday’s P90X Chest/Tri workout that I could actually do more push-ups!

 

 

The BodyRock videos continue to get better and better.  I love that they are adding “bonus” rounds and using some weights now!  That makes some of these solid 30-45 mins workouts.  It may seem like I slacked on the push ups, but between BodyRock ad CrossFit I got my fill. 🙂

 

Workout Recap (3/5 – 3/18):

 

***

There’s something about this weather that makes me believe I shouldn’t have to go to work tomorrow.

Did you run a race the weekend?  How did it go?

Does it feel like summer where you live?  Are you happy about it, or missing a true winter?

 

Feeling Irish on a Green WIAW

By

I’ve never had a Shamrock Shake.

Out of curiosity I want to try one of the “healthy” Shamrock Shakes everyone has been posting… but I really don’t like mint desserts.

This time 2 years ago I was in Ireland!  Time flies… I was there on St. Patrick’s Day by accident.  When I booked the trip that happened to be the week I had free.  It wasn’t until we were leaving that I realized it was St. Patrick’s!  Only me.

Check out my Top 5 Things to Do in Ireland and the souper spinach-asparagus soup pictured below by clicking here.

Since I don’t post on weekends, it seemed that today is the perfect time for an Irish shout out because it’s a green-themed What I Ate Wednesday.

Green is my favorite food-color; however, I managed to fail a little at eating food that was colored green.  It was all plant-based though!

 

Breakfast:

Surprise, surprise… I had a smoothie!  Thank god it’s getting warmer because my smoothie addiction is only growing as I find more and more things I can thrown into the Vitamix.

I’ll be drinking all of my smoothies this week from my trusty Guinness pint glass. 🙂

In my smoothie:

  • Spinach
  • Raw beet
  • Carrot
  • Cucumber
  • Celery
  • Flax meal
  • Ginger
  • Maca
  • Vanilla protein powder
  • Unsweetened almond milk
  • Almond extract
  • Stevia
  • Ice + water

Lunch:

Salad box!  This is such a convenient way to travel – I toss veggies and dressing in a half-eaten container of greens to take to work.  Easy and there are no dishes to clean up!

In my box:

Snacks:

I was bad about picture-taking with all my snacks.  Un-pictured was a kombucha, a sweet potato with nooch, and a handful of almonds.  My Piñata apple did make it (barely)!

A new (to me) waffle was scarfed down as well.  I normally buy the Kashi brand, but I liked this Nature’s Path waffle even more!

The actual waffle didn’t make it to the camera, but I assure you it was delicious with protein sauce (protein powder, almond milk, cinnamon, and stevia).

Dinner:

Parsnip rice finally happened.  I think I like it even better than parsnip fries!  I enjoyed it with roasted veggies and a cashew-curry sauce that will be posted tomorrow!

***

Doesn’t it feel like it should be Friday already?

Vote-begging time! I was honored with a nomination as a “Best Healthy Eating Blog” for the 2012 Fitterati Blog Awards on FitnessMagazine.com.  Not to sound desperate (I’m never going to reach the 400+vote mark, I know), but pretty please click here and vote for me. 🙂

How are you celebrating St. Patrick’s Day this year?

Have you ever traveled to a city/country specifically to celebrate a holiday there (other than to grandma’s house for Christmas 🙂 )?

Creamy Tomato Basil Soup

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I love a rich, creamy tomato comfort-soup.

Is it really only Tuesday?!

I’ve had a crazy busy week at work, which translates into a super-short blog post.

It’s harder to find a simple creamy (vegan) tomato soup in the “winter” months.  I suppose I can’t complain since it’s been like summer in March here in Georgia.  Do these hotter months also make you a sucker for summer slackiing?

Balmy weather doesn’t reduce my craving for tomato soup.  While this simple soup may not be earth-shattering, it was one that proved to be easy and good!  Let’s face it – simple comfort soup is sometimes exactly what you’re looking for.

This was a last minute edge-of-summer recipe using tomatoes that are at the tipping point of their season – early, thanks again to the warm weather.

My vegan challenge doesn’t permit the usual cream/butter/other deliciousness goes into making a creamy soup, which was cause for a little clean-eating improv.  The “cream” in the soup comes from tofu.

This creamy, cream-free recipe will save your summer waistline and provide you with a good way to work in some protein, as well as early-season tomatoes and basil.

 

Creamy Tomato Basil Soup

  • 1/2 medium yellow onion, diced (~1/3 C)
  • 4 garlic cloves, minced
  • 2 tsp olive oil (I used Sweetwater Growers’ Habanero-infused)
  • 4 medium-sized tomatoes, chopped
  • 10 oz silken tofu (about 3/4 of a block)
  • 1/4 C water (or liquid of choice)
  • 1/2 C fresh basil, loosely packed
  • 1/4 C fresh cilantro
  • 1/2 tsp cumin
  • 1/8 tsp cinnamon
  • 1/2 tsp red pepper flakes (or to taste)
  • S&P, to taste

If making on a stove top:

Sauté onion and garlic in large soup pot with olive oil until fragrant (~6-7 mins).  Meanwhile, chop up tomatoes, tofu, and herbs.

Add remaining ingredients, bring to a boil, then simmer for 10 mins, allowing flavors to combine.

Remove from heat and blend until smooth with an immersion blender, or by transferring to a blender to mix.

Once blended, taste and adjust seasonings accordingly.

If making in a Vitamix:

Begin by sautéing onion and garlic with the olvie oil in a small pan, or, for a raw soup, skip this step and put directly into the Vitamix.

Place all ingredients in Vitamix.  Select Variable 1.  Turn the machine on and slowly increase speed to 10, then to High.  Blend for 8 mins, or until steam begins to escape from the lid.

Once blended, taste and adjust seasonings accordingly.

Note: You may need to adjust liquid used based on the water in your tomatoes.

Makes ~6 cups.

***

I need to get my shizz is gear this week!

What is your  favorite end-of-the-season (or early season) soup?

 What  veggies are you most looking forward to this spring?

Defining a Good Weekend

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Define a good weekend.

 

For me, it means a relaxing 2 days filled with friends and good food.  Throw in a hair cut and some killer workouts and I’m a happy girl.

Confession: I didn’t do a good job of eating clean… but I did do an excellent job of eating delicious. 🙂

 

1. A+ Restaurant Dining, Vegan-Style

A family friend was passing through town and treated me to dinner at Empire State South.  This is one of Hugh Acheson‘s restaurants.  The Executive Chef, Ryan Smith, was recently nominated for Food & Wine’s Best New Chef).

The win happened when I scored a custom vegan meal thanks to the sage advice of Heather and JL, and the talent of Chef Smith.  Knowing ESS to be meat-heavy (their charcuterie is amazing), I called ahead to make reservations and ask if they could accommodate a vegan diet.  They could, and did!  It was better than previous meat-filled meals I’ve had there!

First, the wine: 2004 Angelo Sassetti “Pertimali” Brunello di Montalcino.

 

2004 was a great year for Brunello and this was no exception – light and plummy, with a little earthiness on the end.  Perfect with my veggie-based meal!

First custom dish of the night was an app that I couldn’t get enough of.  This was a dish of seasonal mushrooms, fried wild rice, pickled sunchokes, roasted and pickled beets over a schmear of peanut puree.

 

My main was equally good.  There is no way I can remember it all… but it was a roasted brussels dish with farro, mustard seeds, carrot, pea shoots, roasted garlic, and a ramp jam.

 

2. Dessert Happened (second helpings happened too)

Dinner at mamma’s house with mixed company meant 2 berry pies were made – one vegan and one “regular.”  Both used a vegan pre-made pie crust, mixed berries, and an oatmeal-granola topping.

My vegan pie had xylitol mixed in to sweeten it, and the other had butter and regular sugar in it.  No one could tell the difference. 🙂

 

3. Cheap Affordable, Delicious Wine 

This wine was a hit at mom’s dinner party.  The Epicuro Aglianico is an el cheapo bottle from Trader Joe’s.  Well, originally it’s from southern Italy but you know what I mean.   This is the best under $10 bottle of wine (it’s $4.99) I’ve had in recent memory!

 

4. New Hair

Getting my hair cut/colored is my favorite thing in the world to do.  This is shorter than I’ve ever had it… I’m still shocked every time I look in the mirror!  Holla to the rockstars at Lava Hair Studio.

Karen (stylist-wizard) and me

 

5. Romance Rekindled

Don’t get too excited.  I’m talking about my love-affair with Dulce Vegan, a local vegan bakery and cafe.  It’s on the other side of town… meaning it’s a whole 15 minutes away and I’m usually too lazy busy to drive there.

 

Between CrossFit and softball practice yesterday, I made the trip and indulged in a helluva TLT – tempeh “bacon,” arugula, and tomato with chipotle aioli on house-made millet bread.  It was as delicious as it sounds.  Especially that bread – OMG.

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CrossFit has been SO much fun.  Totally intimidating, but fun.  I leave workouts starving – an increased appetite must mean I’m working hard!  I’ve amped up my protein shakes and become religious about eating every 2 hours.  They preach the paleo diet, which I’m not into… I’ve even been craving MORE carbs since starting.  Good or bad, I’m feeding my body what it wants!

 

Workout Recap (3/5 – 3/11):

  • Monday – CrossFit, This Pinterest workout (5x)
  • Tuesday – CrossFit, This BodyRock, 100 push-ups
  • Wednesday – CrossFit, This BodyRock (weighted part 2x), 100 push-ups
  • Thursday –  Yoga, This workout, 100 push-ups
  • Friday – Tris/Chest, 100 push-ups
  • Saturday – This BodyRock (with 20 reps on weights)
  • Sunday – CrossFit, Softball practice, Bike intervals

***

I didn’t have to change my bedroom clock for daylight savings time… because I never changed it last fall… 

What is your definition of a good weekend?

Do you crave more carbs depending on the type of exercise you do?

 

5 on Friday + Vanilla Chai Frappuccino

By

Life gets crazy.

 

I have about a million things that I ran out of time to do this week.  There are pictures on my computer of things I’ve been meaning to share with you all for weeks.  It’s embarrassing.

 

This Friday I am going to begin to catch up!  Here are 5 things I’m digging lately:

 

1. Dandy Blend

I won a bag of Dandy Blend in a giveaway from Tiffany @ Como Water.  It’s an herbal dandelion powder that supposedly has a coffee-like taste.

You know what?  It does!  Granted, it’s no replacement for your fancy Ethiopian blends… but for you non-fancy coffee drinkers and herbal drink lovers, I would recommend it.

 

 

The bag says to mix 1 rounded tsp with a mug of hot water.  That didn’t cut it for me.  I had to use 2 heaping tsp to get that coffee taste.  Hot “coffee” is good, but my favorite way to drink it was been mixed into other things.  Namely, mixed into a vanilla chai frappuccino.  (Recipe at bottom.)

Speaking of the frapp below…

 

2. Vanilla Chai Vega Nutritional Powder

Vega’s re-formulated Vanilla Chai also had a starring role in my  vanilla chai frappucchino.  I have previously tried Vega’s plant-based protein powder and didn’t care for it.  They did a great job on the reformulation!  I loved the 15g of protein to keep me full, and that it only contained 2g of sugar.

 

 

With many powders I find that the flavors are either too diluted or leave an artificial aftertaste – the new Vega doesn’t commit either crime.  It made an awesome chai-spiced cold drink to start out the crazy-winter-balmy 75 degree day!

 

3. Super Me! Wrist Cuff

This rockin’ cuff was ordered from Horse Feathers several weeks ago.

(Side note: Does any one else think “finger cuffs!” every time they hear the word cuff?  Chasing Amy reference?  Any one?)

 

 

Check out the website here.  They sell a bunch of different items and other cuffs with various quotes.  Mine says: “If I gotta be me, I’m gonna be super-me.”

They shipped fast and it arrived in a cute blue bag.  Sold.

 

4. So Delicious Chocolate Dairy-Free Ice Cream

This deliciousness is almost sugar-free – only 1g of sugar!!!  It was on sale (mind you, on sale meant it was still $5 a pint) at Whole Foods, so I treated myself.  My expectations were low… but OMG it is delicious!!!

 

 

 

5. YOU

You guys have been making me smile all week.

One of my new favorite bloggers, Lauren @ Oatmeal After Spinning made a variation of my Chili Nutty Tofu and declare it “perfection.”  If you haven’t tried baking tofu yet… you should! 🙂

Click here for my version (pictured below):

 

Click here for Lauren’s variation.

 

 

Gina @ Running to the Kitchen (Our blogs’ names should get married – no wonder I love her!) made my Vegan Goat Cheese-Stuffed Tomatoes.

I’m not one to brag (ok, I can be one to brag…), but these were damn good:

 

Click here to see Gina’s post, which includes some killer pics!  Read: much better than my iPhone efforts.

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Vanilla Chai Frappuccino

  • Vega Vanilla Chai protein powder
  • 2 heaping tsp Dandy Blend (or instant coffee, to taste)
  • 2 big kale leaves (optional)
  • Handful of wheatgrass (optional)
  • 1/2 c unsweetened almond milk
  • 1/2 tsp cinnamon
  • Ice

 

Toss everything in your blender of choice, mix until smooth, and happily slurp away!

I topped mine with a few cacao nibs.  Whipped cream would have also been good. 😉

***

Crossfit update: I’m so sore that I actually did yoga yesterday.  I hate yoga.  It helped.

What’s the best new food/product/recipe you’ve tried lately?

Has anyone tried any of the above products?  I’d love to hear your opinions!

 

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