Sprint 2 the Table

Appetites and Adventures

Sweetwater Growers

By

I have posted a couple of times about Sweetwater Growers‘ infused olive oils.  In fact, I used them to make my favorite soup creation!

They are a local (Georgia) company and make some of the BEST infused olive oils out there. They were even featured on Food Network!

Today, you can try them 50% off with Groupon!

My favorites:

  • Habanero-infused EVOO (HOT!)
  • Rosemary-infused EVOO
  • Roasted Garlic Basil EVOO/Canola blend (the blend is good for sauteing – higher smoke point).

This deal is for online orders only.

***

I’m off to go make something I can slurp… maybe some blended carrot cake oatmeal???

 

Raw Raspberry Applesauce

By

Groundhog Punxsutawney Phil was full of you-know-what.

I woke up this morning to this:

Pretty.  But COLD.

The other downside (for school kids) is that the snow didn’t stick enough to cancel school.  Boo hiss!

News flash: For the first time, I was glad snow didn’t leave the city crippled.  I’m getting old. 😉

Most people love apple pies, baked apples, applesauce, etc.  I do not. I do love apples, but once they are cooked the flavor changes and they just don’t seem “right” anymore.

Not being able to chew, apples are definitely off-limits.

Or so I thought.

I owe Leanne @ Healthful Pursuit a HUGE thank you.  She shared her recipe for Raw Raspberry Applesauce with me yesterday!

Of course, I had to make it immediately… if not sooner. 😉

It’s perfect.  You could eat it for breakfast or snack or dessert.  In a box, with a fox…

In fact, I’m going to eat it with some greek yogurt later today.

Want a bite?

It is amazing how much this has the consistency of applesauce, yet retains the crisp, fresh apple taste.

It’s saucy, and it’s just my type. (Please read the previous sentence to the beat of the Beastie Boys’ “Crafty.”)

Raw Raspberry Applesauce

  • 1 medium apple (use a sweet variety, like Gala)
  • 1/4 C raspberries
  • 1/4 C water
  • 1/4 packet Stevia (add more as needed)
  • 1/4 tsp cinnamon
  • 1/8 tsp ginger
  • Juice from 1/4 of fresh lime
  • Pinch of salt

Combine all ingredients in a blender and blend until smooth.

Notes:

You may have to scrape down/stir a few times in between blends.  Don’t add too much liquid or you will have apple soup instead.  Which is fine, but would be disappointing if you wanted the sauce.

Depending on the sweetness of your apple or berry, you will need to adjust Stevia amounts.  You can use honey or agave instead.

You could use any berry here, or none at all!  I’d love to try it with blueberries.

Hummus with a Spoon

By

Last night I made hummus.  

 

Not an uncommon occurance, as I eat it in embarassing quantities.

THIS hummus was special though.  It’s hummus that is acceptable to eat with a spoon.  Who knew the slurp-life could be so good?!

 

The concept was from this recipe found on Oh She Glows.

Hummus soup is great for several reasons: great nutritionals (thanks to the musical fruit), good fats from the peanut butter and oil, and it is super-filling (something I’m quickly coming to appreciate in my delicate condition).

I ate the leftovers for lunch today.  Like many soups, it’s even better after the flavore have a chance to meld together!

________________________________________________________________________________________

Hummus Soup

  • 1 T EVOO
  • 1 medium red onion, chopped
  • 1 medium zucchini, diced
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 2 tsp garam masala
  • 1 T fresh lemon juice
  • 2 15-oz cans of chickpeas, drained, rinsed, and skinned
  • 1 C vegetable stock (I used full-sodium)
  • 2 C water
  • 2 tsp sesame oil
  • 1 T peanut butter
  • 1/4 C fresh parsley
  • S & P (to taste)

 

Heat EVOO in medium skillet.  Add in onion and heat over medium until just beginning to become translucent.

Add in zucchini and sautee until slightly softened.  Add minced garlic, reduce heat to low to avoid burning.  Let cook, stirring occasionally for 5-6 mins.  

Add garam masala, a pinch of salt, bay leaves, pepper, and fresh lemon juice.  Stir to continue to cook over low heat for 4-5 mins.

Meanwhile, combine vegetable broth, 1 C water, sesame oil, and chickpeas in medium pot.  Stir well and bring to a boil.  Reduce heat to simmer for 8-10 mins.

Remove bay leaves and add onion mixture and peanut butter to chickpea pot.  Cook for 5-7 mins, allowing flavors to combine.  Add remaining cup of water as needed.  Mix parsley in the last 1-2 mins, stirring to combine.

Pour the soup mixture into a blender and blend until smooth, or use immersion blender to combine.

Pour into bowls and garnish with lemon zest, lemon juice, olive oil, red pepper flakes, feta cheese, and/or olive tapenade.  Serve immediately.  Makes 4 cups (4-ish servings).

Note: I added roasted red pepper olive oil and red pepper flakes as my soup was cooking.  I like it HOT.

Next time I’d add some rosemary and probably leave out the bay leaves.  I’d also like to try it with some roasted eggplant.

***

What’s your favorite smooth dessert?

I’m over vanilla ice cream and I can’t eat the chunks in my favorite fudge brownie.

 

Spicing Up My Smoothie

By

Guys.  Oprah is vegan-ish.

Did everyone see Oprah’s vegan episode yesterday?  Everybody and their brother has written about it, so I’ll spare you.  In case you missed it, Angela @ Oh She Glows did a great recap.  You can also watch clips online.

I’d make fun of her… but I realized that I, too, am a vegan-ish individual.

No joke.

If you look at what the majority of my diet consists of nowadays…

Mostly veggies, fruits, nuts, beans (I always hated beans?!), tofu/tempeh, almond milk…

You’d peg me for a big, scary vegan.

Vegan-ish plate

Then again, I will have the occasional piece ‘o chicken.

Some eggs on the weekend.

My love affair with Atlanta Farm Fresh Greek-style yogurt is never-ending.  Watch your fingers!

However, I would say that I am about 85% vegan.

One of the complaints by Oprah staffer’s what that it is difficult to find food you can eat.  For me, that is part of the fun.  It’s not difficult so much as an opportunity to be more creative in the kitchen (and you know I like that).

This “difficulty” has made me more aware of how I fuel my body.  I now think – really think – before I eat.  Would a $15 10 oz. burger be good?  Yes.  With fries?  Yes, please.  Does it make sense for me to eat that when I have a fridge full of veggies, the making of chickpea patties, and a hard workout on the horizon?  No.

Once I get chopping on my fresh foods, I’m actually more satisfied with with my own creation.  And I had fun making it.

Yep – that’s my sick idea of fun.

It works for me. 🙂

Three cheers for being vegan-ish!

How about cheering with a spicy vegan… smoothie?

Obviously, as a vegan-ish, it must be green.

Spicy Chocolate Smoothie

  • 1 scoop cookie dough flavored whey protein
  • 1/2 c unsweetened chocolate almond milk
  • 1/3 c water
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/8 tsp ginger
  • 1/8 tsp nutmeg
  • 1/8 tsp chili powder
  • Shake of salt
  • Handful spinach
  • Ice, to taste

Put it in a blender, give it a whirrrr, and enjoy!

Apple Pie @ Breakfast

By

This morning I received a call from my boss.  He needs me to proof several (mucho importante) documents before they go to a client.  We had the following conversation:

Boss: It is important that these are perfect.

Me: Sure – no problem.

Boss: Do whatever you need to do in order to maintain focus – read one, go for a rune, read one, go for a run.

Me: (LMAO)

🙂

Cool or scary that he knows this about me?!

Did I mention how much I love my job?

_____________________________________________________________________________

Obviously, I need to be well-fed to complete this task.  I’ve been looking forward to testing out the Apple Pie Oatmeal creation by Angela @ Oh She Glows.

I adjusted it a bit for my taste.  I added the apples later in the process to ensure they held onto their crunch, and included ginger.  Of course, I had to top it with PB because apples + PB go together like peas + carrots.  Jenny.

Eating this was a Friday morning religious experience amazing.

 

Warning: Blurry cell phone pics coming to an end SOON!


Apple Pie Oatmeal

  • 1/3 C oats (I combined multi-grain and Scottish)
  • 1 tsp chia seeds
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • Pinch of kosher salt
  • 1/2 C unsweetened vanilla almond milk
  • 1/4 C water
  • 1/4 C unsweetened applesauce
  • 1/2 Braeburn apple, peeled and cut into 1 inch pieces
  • 1 T peanut butter
  • 1 T pumpkin seeds

In a small pot over med-high heat, mix the 1/3 cup oats, chia seeds, spices, milk, water, and applesauce.  Cook for 5-6 minutes, stirring often.  When the mixture is just beginning to thicken, add fresh apple pieces. Pie Oatmeal is done when the mixture thickens and the liquid is absorbed.

Pour into a bowl and add toppings of choice.  I used peanut butter and pumpkin seeds.

***

How well does your boss know you?

Well enough to know midday running produces maximum concentration?

 

Chili Tuesday Tofu

By

This may be a sign of weakness… but I am COLD!

Thank god I don’t live in Boston.

Down South is is rainy, dark, and cold.  Someone please remind me of this when it is July and I’m whining about the heat.

After a looong day at work, I was excited to get going with round 1 of yesterday’s recipe intervention!  Tonight I heated things up with a version of the Nutty Spicy Tofu from Foodie Fresh.

I know I said it would be to cookies, but I was short on time.  And avocados.

Based on preference and ingredients, I did make a few adjustments.  Baked tofu is almost fluffy, and I love the nut butter with the spice.  This was damn good!

Aren’t you guys loving the blurry cell phone pics?

Chili Nutty Tofu (revised)

Cut the tofu in half horizontally and press the tofu for 30 mins to an hour to remove water.

Mix the remaining ingredients (except the lime) in a medium bowl.  Cut the tofu into cubes, add to marinade, and allow to marinate in refrigerator overnight.

Pre-heat oven to 400 degrees and line baking sheet with parchment paper.  Cook the tofu on the baking sheet for 25 minutes.

Serve with sticky rice, cilantro, and lime slices.

And Japanese beer. 🙂

***

Verdict: Amazing!  I have never baked tofu before (I always make it in a grill pan) and it turned out really well.  The marinade gave it a good crust on the outside and the flavors complimented each other perfectly.  I may add some orange zest next time for a little extra citrus zing!

Off to derby practice again!  I wish I had a camera so I could post a pic of the killer bruise on my butt/upper hip. 🙂

Souper Saturday

By

Getting out of bed is the hardest part of going to Saturday morning practice.

I got out of bed at 7am.  I don’t get up that early for work.

At 8am this morning we began a 3 hour derby practice.  SO glad I woke up.

A couple of amazing guest skaters – Rice Rocket and Varla Vendetta – were in town to lead a workshop.  I’m not gonna lie – I was derby crushing. We learned some new drills and were able to do a quick scrimmage with our teams.

Then – because I am extra crazy – I came home and ran 3 miles.  In 26 minutes!!!  This is pretty fast for me.  It is freezing outside and I think my body was just trying to get warm. 🙂

I love a souper-motivated Saturday.  I also love Souper Jenny.  Jenny makes creative, tasty soups fresh daily, along with salads and a couple of sandwiches.   I have been known to:

  1. Drive 30 miles from my old office to eat there for lunch
  2. Save her daily email menus to remember a particularly interesting flavor combo
  3. Completely change my plans to eat dinner there on Thursdays for Grilled Cheese Night

All this to say that I finally attempted my own soup.

(I did make the Butternut Squash Apple, but I’d read like 40 recipes first.  This one I just went into the kitchen and threw stuff together. 🙂  )

It isn’t half bad.  In fact, it is pretty damn good!

Perfect for lunch after a frigid run.

White Bean, Butternut Squash, and Kale Soup

  • EVOO
  • 1 yellow onion, chopped
  • 2 jalapenos, chopped
  • 3 cloves garlic, minced
  • 1 C (1 can) vegetable broth
  • 3 C chopped tomatoes (I used Pomi)
  • 1 C (1 can) cannellini beans
  • 3 celery stalks
  • 1 sweet potato
  • 1/2 medium butternut squash
  • 4 C kale
  • 3 stalks fresh rosemary (~3 T)
  • 1 T fresh lime juice
  • 2 tsp paprika
  • 1 tsp red pepper
  • 1 tsp roasted cinnamon
  • S & P to taste

Chop all veggies into bite-sized pieces.  In a large pot, heat EVOO over medium heat.  Add the onion and jalapeños.  Saute 6-7 mins until onions are translucent and soft.  Add in garlic and cook for another 1-2 mins.

Add in sweet potato, butternut squash, and celery.  Stir to combine with the saute mixture and allow to cook for 10-15 minutes.

Pour in the vegetable stock, chopped tomatoes, and spices.  Bring to a boil.  Add beans and kale to the soup.  Stir to combine, reduce the heat to a simmer, and cover pot with the lid slightly ajar to let steam escape.  Simmer for 15-20 minutes.

Salt & pepper to taste.  If you like a thinner soup, add water or more stock and adjust spices.

Makes 5 servings (1 cup each).

My creation has approximately: 250 calories, 6 g fat, 42 g carbohydrates, 12.5 g fiber, and 10 g protein.  It is also rich in Vitamins A and C.

***

My favorite thing about soup?  It is souper (I know I know… I’ll stop) filling and can easily be made nutrient-rich and low-cal.

What is your favorite soup creation?

Snowmygawd!

By

We’ve moved on from the snow to ice.  This city is shut down.  Even derby practice has been canceled all week!  In case you were wondering, ice is significantly less fun than snow.

Peachtree St. (the main drag through Atlanta) is literally a sheet of ice.  No joke – this dude was ice skating down the street.

http://www.youtube.com/watch?v=iudRPyX4934

This is 2 blocks from my condo.

Being trapped has done a lot for productivity – I have gotten 2 big deliverables done for work, changed my sheets, hand washed dishes (I always put off doing hand wash-only dishes), worked out everyday, done laundry, and some other random “to do” items.

I did get out on Monday night for some fun.  Atlanta was in par-tay mode! 🙂

Picture taken by random guy on the street:

Told you I'm a red-head!

Last night I made some rockin’ roasted sweet potatoes.  I couldn’t take a picture, but my sister requested that directions be posted.  Here you go, Alli:

Lavender Roasted Sweet Potatoes

  • 1 Giant Sweet potato
  • 1/4-1/2 tsp Dried lavender blossoms
  • 1/2 tsp Dried rosemary
  • 1/4 tsp sea salt
  • 1 T EVOO

Preheat oven to 450 degrees. Chop well-rinsed (I don’t peel mine) sweet potato into 1/2 in cubes and spread out on foil-lined baking sheet.  Toss with herbs, salt, and EVOO.

Roast in oven for ~40 mins, tossing once at 25 min mark.  Remove and enjoy!

***

I read an interesting article from my Active.com daily email.    It discusses training for a race vs. weight loss.

Many people begin running for weight loss.  One of the common stories I see is that of people signing up for a 5K as motivation to begin running and drop a few lbs.  I don’t think this article is necessarily referring to those people – this seems more related to longer races or more competitive racers – but it is an interesting read and can provide some perspective.

Major take-aways:

  1. Your body needs more calories when you’re seriously training.  This is not the time to cutting to under 1,500/day .
  2. Strength training shouldn’t be a focus while training.  Muscle burns fat, but lifting seriously can exhaust you and add more muscle than is ideal for a race.
  3. Endurance require some carbs.  Losing weight does not.  Eat more protein if you are trying to lose.  Sub in some carb-cals for the protein when you are in training.
  4. Many of the fitness magazines are highlighting the awesome weight-loss results you see from cardio intervals.  True story.  Just don’t make these the bulk of your workout if you are trying to run a marathon – they aren’t a substitute for a long run.
  5. “Fasting” workouts are when you workout first thing without any food on your stomach.  In theory, they burn straight fat rather than burning off carbs first.  I’m not a fan of these in general (it can also mean muscle breakdown as you body struggles to fuel the workout), but you especially don’t want to do this for longer/endurance runs.

***

What are your thoughts?  Can you focus on weight loss and training?  Anyone a fan of the fasting workout?

Speaking of… I’m off to the gym!  Gotta do what you can to warm up. 🙂

Follow Me!

instagram_b facebook_b twitter_bpinterest_b
rss_a email_ayoutube_b googlep_b

Popular Posts

Beer Hummus
Home | About Me | Privacy Policy | Fitness | Recipes | Training & Nutrition

Affiliate Links: This site is monetized through the use of affiliate links. This means that if you were to make a purchase through one of these links, Sprint 2 the Table would receive a small percentage of the sale price. Thanks for your support!