Sprint 2 the Table

Appetites and Adventures

Cocoa Spelt Cakes

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Did you know that sometimes, on short flights, Delta only offers peanuts to snack on?  I was so annoyed/hungry.

What if you’re allergic?  There are really no other options?!  That’s just nuts.  Fail.

I'm not allergic. But I could be.

 

Peanuts are still too hard for me to chew, but I am pretty sure I could have scarfed down some Biscoff.  Hopefully they’ll have more an alternative on the return… do you hear me, Delta Airlines?!

Cheers to you, Freshens fro-yo in Terminal A, for preventing my starving stomach from eating my spine.

 

I have to run to a day of meetings, but I wanted to post the cocoa spelt pancakes I made earlier in the week… clearly, I’m on a pancake-kick.

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Being a single lady (and I use the term loosely), I am always on the look-out for 1-serving meals.  When I saw Angela @ Oh She Glows’ Spelt Pancakes for One, I was thrilled.

I used her ‘cakes as a base and modified to include some chocolate and coconut.  And peanut butter.

 

Disclaimer: These are healthy pancakes.  Don’t be expecting them to taste like the buttery IHOP version.  Don’t be scared – they are delicious in their own right!

Don’t skimp on the topping.  PB is it’s own food group.

One size fits one!

Cocoa Spelt Pancakes

  • 1/2 C spelt flour
  • 1 T cocoa powder
  • 1/2 tsp cinnamon
  • 1/2 tsp baking powder
  • Pinch sea salt
  • 1 tsp vanilla extract
  • 1/2 C unsweetened So Delicious coconut milk (or your fav milk)
  • 1/4 C blueberries (optional)

Whisk all dry ingredients together.  Mix milk and vanilla into the dry ingredients.

Heat a skillet on medium while mixing the batter.  Coat the pan with a little Earth Balance/butter/cooking spray and spoon the batter onto pan.

When bubbles begin to on pancakes, drop blueberries into the cakes.  Wait another 30-ish secs second (until bubbles begin to pop), and flip to cook other side.

Makes 2 respectably-sized pancakes.

 

Coconut-Peanut Butter Topping

Place equal parts peanut butter (I used TJ’s Valencia) and coconut butter in microwave-safe bowl.  Heat in microwave for 20-30 secs, until just melted (DO NOT over heat… trust me on this… #fail).  Stir to combine and pour over pancakes.

***

Angela @ Oh She Glows is hosting a Glo Bar raffle to raise money for the Canadian Red Cross Japan Disaster relief.

Please click here and join us in contributing to a great cause!

Raffle closes today, March 16th, at 10pm EST.

She’s already up to $4813!!!  What a great reminder of what a difference just one person can make.

Thanks, Angela! 🙂

 

The Cure + Zucchini-Banana Muffins

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As expected, I woke up the morning after Tough Mudder feeling like death warmed over a bit sore. (Check out my recap here.)

The good news is I found The 3-Step Cure.

Step 1: Cut a hole in the box.

Noooo… I’m kidding.  The Cure actually began the night of the race with…

 

1. Fro-Yo

A post-run, post-blogger dinner Dark Chocolate-Vanilla swirl @ Three on the Tree.

Calcium! (Pretty sure I earned this. x1000.)

This is the most tasty yogurt in Atlanta.  I’d bet my first born on it. If I were to have a first born.


2. Brunch

I had an awesome brunch with some good friends at Rosebud, one of my favorite restaurants.  Ron Eyester (@theangrychef) is the chef/owner and he never disappoints (with food or hilariously honest tweets).

Whole Wheat Pancakes w/ Sage-Vanilla Butter. They don't skimp on the butter and you shouldn't either.

Starter Beverage: Jasmine green tea (full disclosure: I wasn’t being noble… no booze until church lets out noon on Sundays in GA).

Appetizers: Biscuits + gravy (my friend who doesn’t even like gravy loved this!) and an epic grits + egg + brisket creation Ron graciously sent out.

Meal: Whole wheat pancakes with sage-vanilla butter, special Rosebud syrup… and a side of grits.  Just because.

Draaaank: The Orange Thing – vodka, gran marnier, and orange pellegrino.  Two thumbs up.

 

3. Spa

The Korean spa, JeJu, in Gwinnett.  $25 for the whole day.

I seriously considered never leaving.

 

Don’t be scared.  There will be nudity (only in the M/F segregated areas!).  There are hot tubs, cold pools, wet and dry saunas, and 7 different “healing rooms.”

They also offer massages (no happy ending), body scrubs, and foot massages.

The healing rooms have different themes.  For instance, the one I spent the majority of my time in was the clay sauna.  It’s good for muscle recovery.

Others include: charcoal for detoxing, jade for inner peace, salt for circulation, etc.  The dome are lined with appropriate substance in each room.

I sent and extra $50 for an hour-long foot massage.  It was the best idea I’ve ever had. If you go there after a race, it’s worth the splurge.

JeJu has wi-fi, towel service, and a Korean restaurant.  You could literally stay there for 24 hours.

 

So, that’s my 3-Step Cure*.  Free of charge.

*This is not to say that I’m not sore today.  I am.  Just less so than I would have been (Translation: I’m able to walk).

Day 3 of recovery started with muffins.

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You’re not going to believe it, but these are vegan, low-sugar, < 100 calories, AND they taste good.

Sneaky Veggie Muffin

Zucchini makes for a dense muffin.  If you want them fluffier, reduce the grated zucchini by 1/2 C.

Relying mostly on banana to sweeten them, these muffins these are a perfect breakfast for those that aren’t in need of an AM sugar-high.  I think you could replace the agave with Stevia… if you try it, let me know!

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These were inspired by the Babycakes vegan cookbook and Marci Gilbert’s Loaf.

Zucchini-Banana Muffins

(a.k.a. The 98 Calorie Muffin)

  • 1/2 C white whole wheat flour (I use King Arthur)
  • 1/2 C spelt flour
  • 1 tsp baking soda
  • 1tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp freshly grated nutmeg
  • Pinch of salt
  • 2 C grated zucchini (~2 medium)
  • 1.5 C ripe bananas (~2 medium)
  • 1/4 C light agave nectar
  • 2 tsp vanilla
  • 1/3 C chopped pecans

Preheat oven to 350 degrees.  Grease 12 regular-sized muffin tins with Pam/butter/Earth Balance.

In a large bowl, combine dry ingredients (the first 8).

In medium bowl, mush bananas with a fork.  Add grated zucchini, agave, and vanilla and hand mix.

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

Makes 12 muffins.

Approximate Nutrition Info: 98 calories, 2.5g fat, 18.2g carbohydrates, 2.2g fiber, 8.7g sugar, 2.2g protein

***

Do you have a “magic” cure for next-day soreness?

(Hangover cures are appreciated count.)

 

Can’t Pinch My Soup

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This time last year I was putting the finishing touches on the plans for my trip to Ireland.

Cliffs of Moher

That’s right.  I went to Ireland for St. Patrick’s Day!

It was crazy… but the bigger party happened a couple nights later when what I think is like the Super Bowl of Rugby was held in Ireland.  Ireland vs. Scotland.  Yes, there were more kilts than you can imagine!

If you ever have the occasion to go to Ireland, I highly recommend it.  We stayed in Dublin most of the trip, but had I to do it again I would rent a car and explore the countryside more.

My Irish Top 5 Attractions:

  1. Tour the Guinness Museum – The history/backstory is fascinating and the beer really does taste better on-site.
  2. Eat at the The Winding Stair – Make a reservation!!  It was easily one of the best meals I’ve eaten.  Order this bottle: Gigondas, Domaine La Bouïssier, a 2004 Grenache/Mouvedre/Syrah blend from Rhone, France.
  3. Get out of the city and check out the Cliffs of Moher – The view is breathtaking (note: the “do not go beyond this point” signs are optional).
  4. Wander around St. Stephen’s Green – Excellent people-watching and many, many photo ops.
  5. See St. Valentine – Well, see his shrine/remains at the Whitefriar Street Carmelite Church.  This church is teeny, but there was something so peaceful about it. And locals actually go here!

In honor of the upcoming green holiday, I decided to ensure that my soup bowl doesn’t get pinched.

And I have been craving the tasty yet hard-to-chew asparagus.

I discovered that I can eat crackers when they’re crumbled up and soggy in soup.  Ah, the small things.

FYI – Trader Joe’s Sea Salt and Black Pepper Lentil Chips are awesome!

And the soup!  This was a delicious, VEGAN, souper-green cream-less asparagus and spinach blend.

Souper Green Asparagus-Spinach Soup

  • 1 bunch asparagus (~1 lb), chopped
  • 1 T salted Earth Balance (or butter)
  • 1 T coconut butter
  • 1 T EVOO
  • 1 medium shallot, diced
  • 2 cloves garlic, minced
  • 4 C high-quality vegetable broth
  • 1 C water
  • 3 oz spinach (1/2 a bag)
  • handful cilantro
  • 1/4 c nutritional yeast
  • 1 T fresh lemon juice
  • 1 tsp lemon zest
  • 1/4 tsp red pepper flakes
  • 1/4 tsp coriander
  • 1/8 tsp nutmeg
  • S + P, to taste

Bring a medium pot of water to a boil. Add salt, return to boil, and add asparagus tips. Cook until just tender. Meanwhile, prepare an ice bath. Transfer asparagus tips to ice bath, letting cool for ~1 min. Drain and set aside.

In a large pot, heat the butter and oil over medium-high heat. Add shallot and red pepper flakes. Cook, stirring occasionally, until shallots are tender and just beginning to brown, about 5 minutes. Add minced garlic for the last min, being careful not to burn.

Add remaining chopped asparagus stalks (i.e. NOT the iced tips), and cook 2-3 mins longer.  Stir in broth and 1 cup water; bring to a boil. Reduce heat to a simmer and continue cooking until asparagus is tender, ~10 mins.

Remove from heat.  Add spinach, cilantro, nutritional yeast (or cheese), lemon juice, and zest, stirring to combine.

Puree soup using immersion blender (or regular blender in batches).  Return to heat and cook until heated through, adding seasonings.

Ladle into bowls, add toppings, and serve immediately.

Potential tasty topping selections: grated Parmesan and lentil chips (pictured), crispy prosciutto, cilantro, sweet potato chips, blue cheese… etc.

***

Why is St. Patrick’s Day not on the weekend?  My green beer likes to sleep in.

Are you doing anything fun for St. Patrick’s Day?  

Do you celebrate on the day or or wait until the weekend?

Tempeh Crab-Free Cakes

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Random item of the day: Someone found my blog by searching “sprint 2 police.”

Awesome.

Do you ever get jealous of a dish your friends eat but you can’t/don’t/won’t?

Maybe you’re out and a friend orders the most juicy, perfectly garnished cheese burger on the planet… and you don’t eat meat.

Or the guy next to you is scarfing down a perfectly orgasmic-looking piece of chocolate sea salt cake… but you have a gluten intolerance.

This happens to me all. the. time.  I drool reading many of the ways seafood items are prepared/served.

Seared Rainbow Trout, Porcini Grits, Beef Bacon Vinaigrette… but can you hold the seafood?

I know, I know.  It’s my choice not to eat seafood.

It grosses me out!  They all poop.  In water.  Then float around in it.  *shudder*

Imagine my excitement when I discovered a recipe for crab cakes that DO NOT involve crab.  They’re VEGAN.

And they come with a remoulade.

I’m crab-free!

Last night I served these to guests who assured me that they were, in fact, reminiscent of “real” crab cakes.  I made sure to ask ’cause how would I know???

Seafood or no, this deliciousness is a must-try!

<3 Shun

Try me – I don’t have crabs!

Warning: They are be a bit time consuming to make.  To speed it up, I made the remoulade and tempeh the night before, mixing in everything EXCEPT the panko (didn’t want it to get soggy).

Just before frying, I mixed in 1/2 the panko and formed 8 patties.  It worked like a charm.  Cheers to prep work.

The remoulade can also be made in advance.

The cakes were tasty with the remoulade, but I think I liked them even better with Muhammara!

2 Cakes = 2 Toppings

Tempeh Crab-Free Cakes

(Inspired by Post Punk Kitchen’s Chesapeake Tempeh Cakes)

  • 8 ounces tempeh
  • 1 C water
  • 1 T soy sauce
  • 1 T extra virgin olive oil
  • 1 bay leaf
  • 3 T Vegenaisse
  • 1 T whole grain mustard (I used herbed)
  • 1 T chili garlic sauce
  • 1 T red wine vinegar
  • 1/4 C finely chopped red bell pepper
  • 1/4 C finely chopped onion
  • 2 tsp freshly squeezed lemon juice
  • 2 tsp fresh ginger
  • 3/4 tsp nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp dried oregano
  • 1/2 tsp celery salt
  • fresh black pepper
  • 2/3 C whole wheat panko crumbs
  • 1/4 C oil (for pan frying)

Break up the tempeh into a small pot.  Add the water, soy sauce, oil and bay leaf.  Cover and bring to a boil.  Once boiling, let boil for 10-12 mins, stirring once, until most of the water evaporates.

Remove bay leaf and place steamed tempeh into a large mixing bowl.  Using a fork, mash until about 50% smooth.  Let cool for about 15 mins, until tempeh is lukewarm.  Mix dry spices in a separate, small bowl to evenly combine.  Add the mayo, mustard, chili sauce, vinegar, bell pepper, lemon, and ginger and stir together.  Add the spices and mix well.

If you are making ahead, cover and place in refrigerator.

Before frying, add half of the panko to the tempeh mixture.  Stir until just combined.

Preheat a thin layer of oil in a heavy bottomed non-stick skillet over medium heat.  Don’t get oil too hot or you’ll burn the outside of your cakes!

Pour a remaining 1/3 C of panko onto a plate.  Scoop a heaping 2 T of the tempeh batter into your hands and form into a ball.  Gently flatten balls between your palms and then dip them into the panko to lightly coat – just a bit for some crunch.

Fry cakes for 4 mins on one side, flipping when dark golden brown.  Fry for ~2 mins on the other side and transfer to a crumpled paper towel to drain (crumpling the towel better allows the oil to drain).

Makes 8 cakes (~3-4 servings).

Remoulade

  • 2 T Vegenaisse
  • 1 T whole grain mustard
  • 1 T chili garlic sauce
  • 2 tsp capers
  • pepper, to taste

Combine all ingredients in a small bowl and mix to combine.  Can be made ahead.

***

Thank you, Post Punk Kitchen for opening my eyes to the possibility of eating one of the most popular seafood dishes on earth.

What do you not eat that you wish you could?  

Have you found a version you can eat?

Muhammara

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Yesterday I did my last long-ish run before Saturday’s Tough Mudder.  Good thing since it’s blustery, rainy day in the South!

Especially thankful for the ability to work from home today!

Still not up to 11 miles, but I can do half of that… that’s a good start… right?!

At least I’ll have all of those breaks obstacles.

Distance: 5 miles

Time: 42:22

Pace: 8:44

I’m going to be ridiculously fast after having to run into the wind the past couple of weeks! 🙂

Then I came home and made dip for the vegetarian dinner par-tay.

A fine running-reward. Tasting was strictly for quality-control purposes.

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The menu from my kitchen: Muhammara +Veggies, Non-Crab (Tempeh) Cakes, Remoulade (for cake-dipping)

I dare you to eat just one

I was told the Tempeh Cakes were, in fact, reminiscent of crab cakes… I wouldn’t know since I don’t eat seafood.

Non-Crab Tempeh Cake recipe to come tomorrow!

One friend brought yummy polenta cakes.

Of course we had dessert.

Another guest brought Is It Really Better Than Sex? Cake.

I’ll refrain from answering the cake’s title question… but… it was damn good.

Minds outta the gutter!!!

Today I want to share the recipe for my new go-to dip.  Which says a lot since I am hummus-obsessed.


Muhammara.

A creamy Lebanese dip made from roasted red peppers and toasted walnuts.  It has a neat flavor profile thanks to the molasses, peppers, and spices.  It is at once savory,  rich, and spicy.

Basically, it’s addicting.

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Besides being delicious, this dip is full of healthy fat, protein, Vitamins A and C, and lycopene (thought to reduce risk of certain cancers).

Muhammara (Red Pepper and Walnut Dip)

Adapted from Epicurious and Good Food, Good Wine, and a Bad Girl

  • 1 C roasted red peppers, roughly chopped
  • 1/2 C panko breadcrumbs
  • 1/3 C walnuts, toasted and roughly chopped
  • 2 T fresh lemon juice
  • 3-4 cloves garlic
  • 3/4 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 T blackstrap molasses*
  • 1 (heaping) tsp muscadine jelly*
  • 1 tsp dried hot red pepper flakes (adjust to taste)
  • 1/3 C extra-virgin olive oil

Using a food processor, pulse the first 8 ingredients roasted red peppers, panko, walnuts, lemon juice, and spices until mostly blended.

Add the molasses, jelly, and red pepper flakes.  Blend until smooth.

Pour in the oil in a thin stream into the food processor – running on low speed -until oil is incorporated.  The dip should have a hummus-like consistency.  You may add more oil or water as needed to thin.

Transfer to serving bowl and serve with warm pita and vegetables for dipping.  (It’s also good by the spoonful on top of a leftover black bean burger.)

*The original calls for pomegranate molasses, which I did not have.  In order to get the molasses tang AND the sweetness, I used blackstrap and added a bit of my grandmother’s homemade muscadine jelly.  It works like a charm!

Makes ~2 cups (8 servings)

***

Overall, I ended Fat Tuesday feeling sufficiently fattened full.

Did you do anything fun for Fat Tuesday?  It smacks of being a perfect “treat” day.

Black Bean Burgers

By

It wasn’t just a fluke last week!  The Sleep Cycle app once again got me out of bed in time to exercise before work this morning.  Amazing.

The real test will be tomorrow.  I have a one-month membership to a local gym (thank you, Groupon).  A friend of mine swears by a certain 630am class… and I committed to meeting her there tomorrow.  At 630am.

*deep breath*

I can’t remember the last time I woke up that early.

The icing on the cake is that I haven’t tried spinning since high school.  I made it through one class, then vowed “never again” after it left my crotch feeling bruised.

TMI?!?

If last week was Indian week, then this week is faux-burger week.

Last night being burger-less became unbearable.

There is no way I can chew a real burger (plus I’m not so sure I want to go back to red meat), but a soft, black bean burger seemed do-able.  Off to the kitchen I went to create.

The result was awesome.  I couldn’t stop at just the burger.  Inspired by the recent over-saturation onslaught of burger-creations in Atlanta, I added a fried egg and some tasty (mayo-free!), spicy pimento cheese.

I used the American Gra-frutti gluten-free pimento cheese I wrote about last week.  Again, I’m not gluten-free.  I just like good food.  This stuff is GOOD.

Whole Paycheck Foods had a tasting this weekend where I was able to try American Gra-frutti’s “They’ll Never Know” gluten-free chocolate chip cake.  It was awesome.  Not too sweet and, as promised, I would have never known there was anything different about it.

The burgers are vegan… the egg on top notsomuch.

 

Vegan Black Bean Burgers

  • 1 can black beans (rinsed and drained)
  • 1 carrot
  • 1/4 C fresh parsley
  • 2 garlic cloves
  • 1 T olive oil
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp chili powder
  • 1/4 tsp turmeric
  • 1/4 C red onion, chopped
  • 1/3 C whole wheat panko
  • S + P, to taste

Preheat oven to 375 degrees.

Combine first 5 ingredients in a food processor and blend until coarsely chopped.  Add spices, blending once more and adjusting to taste.  Incorporate the onion and panko at the end, blending just a moment (if you, like me, prefer a little texture).  Salt and pepper to taste.

Place on lined (or non-stick) baking sheet and cook for ~45 mins (or until firmed up), flipping 30 mins in.

Makes 4 burgers.

***

Do you enjoy trying “specialty” foods even though you may not have “special” food needs?  

What’s the best new product you’ve discovered lately?

It’s a Girl!

By

Yesterday was an awesome day.  It started with the link love and an awesome recipe round up on Angela’s blog (Welcome, new visitors!) and ended with…

…a kitten!

Yesterday I met the perfect baby girl.  She is a loving, 10 month old rescue kitty who purrs constantly.

I think I'm in love

This is the sweetest, most loving kitten in the world.  She walked in and made herself at home.  Note to self – trim her claws!


Her name is Stevie.  As in Nicks.

Stevie was very curious about my breakfast.  We both need to work on NOT begging for food. 🙂

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One of the recipes from yesterday’s round up was from Averie @ Love Veggies and Yoga.

I just happened to have everything on hand to make her Microwave Blueberry-Banana Oat Cakes for breakfast.

I made a few modifications, but followed her recipe pretty closely.  I will for-sure be trying this again and experimenting with different fruits/toppings!

Microwave Blueberry-Banana Oat Cakes

  • 1/2 ripe large banana, mashed
  • 1/2 C dry oats
  • 1 tsp cinnamon
  • 1/4 tsp freshly grated nutmeg
  • Shake of salt
  • 1/4 C unsweetened almond milk
  • 2 tsp blackstrap molasses
  • 1/4 C fresh blueberries

Mash the banana in a microwavable bowl.  Add remaining ingredients except blueberries, stirring to combine.  Fold in blueberries.

Allow to stand ~5 mins, until oats soften a bit. Microwave for 3.5 – 4 mins.

Per Averie: You will know when it’s done because it will not be “juicy” looking anymore and it may have some “holes” on the surface.

After mircowaving, allow to rest for a couple minutes (mine didn’t make it longer than a minute…).  Eat in that bowl or easily invert/remove from bowl and re-plate it, or take as a to-go snack.

I didn’t top mine, but next time I’d love a glob of melty almond butter on top.  PBJ oat cake.  Greek yogurt would also be tasty (icing on the cake!).

***

I’m trying hard to motivate myself to go run after last night’s downpour.

Do you like running in post-rain conditions?  Is it so fresh and so clean or just chilly and wet?

Come on, sunshine!


A thru Z

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It’s a rainy, lazy Saturday.  At least I WISH I could be lazy.  

 

Alas, there are errands to run.

I woke up to 2 awesome surprises this morning:

  1. Angela @ Oh She Glows included my Wild Mushroom Soup in her Recipe Link Love post this morning.  Thank you, Angela!
  2. Leanne @ Healthful Pursuit gave me a shout out for my version of her Overnight Banana Pudding.  If you haven’t tried this yet, you are missing out.  So.  Good.

In conclusion, the theme of the day is “It’s all about meeeeee!”  I kid, I kid.

However, I did complete the A-Z thing that everyone else is posting. Because I’d probably jump off the bridge too… LOL!

A-Z Survey

A. Age: 27  (Though at the beginning of each new year, I go ahead and tack a year on myself.  I’m 28 in my head.)

B. Bed size: Double.  I’m cozy with myself. 🙂

C. Chore you dislike: Cleaning the shower.  It overwhelms me for some reason.

D. Dogs: I’m a cat person all the way.

E. Essential start to your day: COFFEE.  Black.  Like my favorite…

F. Favorite color: If you look in my closet, you’d say it is black.  If it’s not black, it’s blue (that would make a great derby t-shirt!).

G. Gold or silver: Platinum!  Oddly, I’m sensitive to metals and can only wear sterling silver or platinum.

H. Height: 5 ft, 2 and 3/8ths inches!

I. Instruments you play(ed): At one point I could play Green Day’s “Good Riddance” on the guitar.  That’s as far as I could get… but I do LOVE music.

J. Job title: Consultant

K. Kids: Ahem.  I figured out what causes that.

L. Live: In the fabulous city of Atlanta.  The safe part.


M. Mom’s name: Lynda (a.k.a. “Tree“)

Tree + Apple

 

N. Nicknames: Apple (to Mom’s “Tree“), La, Wa Wa (my baby sis couldn’t say my name growing up), Layla (derby name)

O. Overnight hospital stays: When I was a baby I got a flu and had to stay in the hospital with an IV in my head… that’s it, knock on wood!

P. Pet peeves: People eating my expensive frozen meals out of the office fridge, slow drivers, pet owners who don’t pick up their dog’s poo, rude servers, bad coffee

Q. Quote from a movie: ‘Cheer up Riz, hickey’s from Kenickie’s are like a Hallmark card…’ – Grease… is the word.

R. Righty or lefty: Lefty power!  Odd fact: I play tennis with both hands (i.e. I have no backhand; I just switch hands)

S. Siblings: 2 little sisters – Allison and Madison

T. Time you wake up: Anytime between 7-830a (thank you, Sleep Cycle app).  I try to sleep in on the weekend, but never make it past 9a.

U. Underwear:  Yes.  But not with my PJs.  I prefer Victoria’s Secret. Despite the fact that every time I love a style, they discontinue it.

#winning

 

V. Vegetables you don’t like:  Potatoes (except sweet potatoes), cooked broccoli and carrots (love them raw!)

W. What makes you run late:  LOL!  I just posted about this.  Common culprits: taking pics of my food, blogging, good guests on GMA, bad hair days

X. X-rays you’ve had:  Teeth, knee 3x (only broken once), jaw (broken in 2 places)

 

Y. Yummy food you make:  Black bean brownies, ganache-filled cupcakes, white bean dip, soups (thank you, broken jaw), crazy salads.  Check out my recipe page for more!

Sinfully good

 

Z. Zoo animal favorites:  Anything in the cat family!  However, I don’t really like the zoo… cages make me sad.

***

Who else gave in to the A-Z?  Do share!


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