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Appetites and Adventures

Raw Dough Balls

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This post title makes me smile.  🙂

I haven’t gotten to exercise for 2… 3… 4 days and I am restless.  Mom is still having a helluva time trying to recover.  This means I refill a lot of water and juice glasses (hydration is key!), I make tons of PB + crackers, and – my favorite outlet – I bake.  It also means that this post has taken me 3 days to finish.

Some people go to spas, I can relax with a late-night grocery store trip.  No lines and I can wander around inspecting new items without running over screaming kids (sorry if that was your kid’s toe…).

Part 2 of my relaxation method is creating.  I love to cook/bake/thrown stuff together in the kitchen.  I like trying new things.

Cookie dough balls.  Sans egg.

But first, we all know that in order earn dessert, veggies must be eaten.  Yes, Mom.  It finally stuck.

When life gives you 1/2 a leftover roasted butternut squash, make Butternut Hummus.

It sounds weird, but it is good.

Butternut Hummus

  • 1/2 Roasted butternut squash
  • 2 T EVOO
  • 2 Garlic cloves
  • Salt & pepper
  • 2 T Tahini

Place ingredients in food processor, blend until smooth.  Add crackers, cucumber slices, zucchini sticks, and enjoy!

Notes: You can add anything to this!  Try rosemary, cumin, red pepper flakes, lemon, cilantro, cinnamon… butternut tastes good with it all!

______________________________________________________________________________________

Good job eating your veggies.  Now you may have dessert, courtesy of Angela at Oh She Glows.


Chocolate Chip Cookie Dough Balls

  • 2/3 C Raw, unsalted cashews
  • 1/4 C Oats
  • 3/4 C Spelt flour (can sub other flour)
  • 1 tsp Sea salt
  • 5 Medjool dates, pitted and chopped
  • 1 tsp Vanilla extract
  • 3 T + 2 tsp Pure maple syrup
  • 2- 3 tbsp Dark chocolate, chopped
  • 1/3 cup Dark chocolate, melted, for dipping

Place cashews and oats in food processor until finely crumbled.  Add in the flour, kosher salt, and roughly chopped dates. Process until fine.

Add vanilla and maple syrup.  Blend until the mixture comes together in a ball. If too crumbly, add more syrup or a tiny bit of water.

Stir in the 3-4 T of chopped dark chocolate.  Roll into balls (about 2 tsp in size).

In a double boiler or microwave, melt 1/3 cup of dark chocolate in a small bowl.  Now dip each ball into the chocolate and place on baking sheet.

Freeze for 1 hour or overnight to set.

Makes about 20 balls.

***

I am pretty sure there aren’t any of these left in the house.

Now that I have these down, I’m looking forward to making more flavors.

What should be next?  Cinnamon Roll?  Pumpkin Pie Spice?  S’Mores???

 

Go Time + Sweet Potato Falafel

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The baking has begun. 

Welcome to the holiday season.

Can you guess what this is?

My neighbor and baking-extraordinaire made TURKEY cupcakes!  Unbelievable.

The stuffing is made of tiny cubes of pound cake and the greenery is cereal.  I wish I was that creative/talented!

 

For my first non-cleanse dinner, I made Sweet Potato Falafel based on these by 101 Cookbooks.

Sweet Potato Falafel

  • 2 Medium sweet potatoes, cooked
  • 1 tsp Cumin
  • 1 tsp Coriander
  • 1/2 tsp Cinnamon
  • 1/4 tsp Turmeric
  • 2 Garlic cloves, minced
  • Juice of half a lemon
  • 1 C Rice flour*
  • 1 T EVOO
  • 1 T Toasted sesame oil
  • Sprinkling of chia seeds
  • Salt and pepper

Put the sweet potatoes, cumin, garlic, coriander, lemon juice and flour into a large bowl. Salt and pepper to taste, add EVOO and sesame oils, then mush with fork until smooth with no chunks. Place in fridge to firm up for 30 mins. The mix should be more gooey than wet.  If needed, add a bit more EVOO or flour (the water content of sweet potatoes varies).

Preheat the oven to 400F.  Using a tablespoon or a falafel scoop, scoop the mixture on to an oiled tray. Sprinkle seeds on top and bake in the oven for 15-20 mins, until the bases are golden brown.

Makes about 15 falafel.

*Amp up the protein by subbing half of the rice flour for Growing Natural’s Rice Protein Powder.

These were great with a salad and leftover grilled eggplant!

 

Now for the fun, dessert-like things baked. 🙂

1. Angela’s Itty Bitty Carrot Cake Cookies (check it out on Oh She Glows)

2. Kentucky Derby Pie (the alco/choco-holic’s version of pecan pie)

This is one of my favorite “treats.”  Mom has been making it forever.

It is fantastic, easy to make, and perfect to gift a friend or bring to a dinner party.

Kentucky Derby Pie

  • 1/2 C Salted butter, melted
  • 1 C Sugar
  • 1 C Light corn syrup (I use the Karo)
  • 2 T Bourbon (I use Jack and pour those tablespoons generously over the bowl)
  • 3 Eggs
  • 1 C Semi-sweet or dark chocolate morsels
  • 1 C Pecans, lightly chopped
  • Pie crust (making your own is a pain unnecessary – use the Pillsbury.  It tastes just fine!)

Combine butter, sugar, and corn syrup.  Add bourbon and eggs.  Mix well.  Fold in nuts and chocolate.  Pour in pie shell (I grease the pie dish before putting the shell in because the insides usually seep over and make it the crust stick).

Bake at 350 for 30-45 mins (this has taken up to an hour before… depends on your oven).  It will poof up a bit and may crack in the middle.  When it’s done it shouldn’t be real jiggly, but will have a little movement.  It will brown.  Let it cool before you serve it!  It is made to pair with a scoop of vanilla ice cream and a cup of bourbon coffee.

3. Flour-less Chocolate Crack Cake

It is important to taste as you go

Carefully pour into springform

Move your fingers, Mom!

Top with sea salt and drizzle of EVOO

This is good.  Close to perfect.  Recipe to come when I make a few tweaks.

 

In anticipation of the 10K tomorrow morning, I tasted the baked goods verrrrry lightly.  And then I drank a neon-Green Monster. 🙂

Neon colors taste better

Then I looked at the baking aftermath and shuddered.

***

In the thankful spirit of the season, here are some things I am particularly thankful for this year:

  • My mom
  • My sisters
  • Great friends
  • A new job that I love
  • Sticktuitiveness
  • The ride

Happy Thanksgiving!!!!

Starbucks Deals + Ending the Cleanse

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Who wants 12 days of Starbucks deals???  Saving Money Living Life has delivered yet again.

Click for source

The Starbucks Deal: Text 12DAYS to 29943 to sign up for Starbucks’ 12 days of Sharing.  Beginning December 1st you will receive one deal per day.

Merry Christmas, Coffee Addicts! 🙂

The woman at SMLL posts some awesome deals AND always manages to save an impressive amount at Publix (like getting $90 of stuff for ~$45). I wish she’d figure out how to do it at Whole Paycheck Foods!

I also learned about a FREE holiday music sampler iTunes download People Magazine through SMLL.  Check out the deal on People’s website.

Speaking of coffee, I have a one-track mind today.  The SP Cleanse is OVER!!!  Mom and I celebrated with some midnight ab work (I know… we have never been normal).

I also had my second personal training session last night.  I am still really loving it.

Some highlights:

  • 20 push-ups in a row, followed by 2 sets of 10 (boy-style = no knees)
  • 65 sit-ups in 2 minutes
  • 20 oblique-ups
  • Lots of bicep curls, pull-downs, and triceps

Our last supper was a salad with Garlicky Grilled Eggplant (recipe at end).  It didn’t get the gorgeous grill marks, but tasted great.

In my salad:

  • Zucchini
  • Cucumber
  • Carrots
  • Sweet potato
  • Garlicky Grilled Eggplant

This morning I am supposed to begin adding foods back one at a time in order to identify any food allergies/sensitivities (I may have chosen two things to add…).

In my oats:

  • McCann’s Irish Oatmeal
  • Arrowhead 4-Grain + Flax
  • 1/2 tsp Coconut butter
  • 1/4 tsp Vanilla
  • 1/4 tsp Cinnamon
  • Blueberries

Have I mentioned how much I missed oatmeal???

I am aiming to add low or gluten-free carbs before going all out since that seems to be a common sensitivity.

Garlicky Grilled Eggplant

  • 1 Eggplant
  • 2 T EVOO
  • 2 T Balsamic vinegar
  • 2 Garlic cloves, minced
  • S & P to taste

Cut eggplant into 1/4-1/2 inch thick slices.

In small bowl, whisk together EVOO, balsamic, minced garlic, salt, and pepper.

Brush liberally onto eggplant.  Place eggplant on grill (or grill pan) for 10-14 mins, flipping once halfway through.

Note: You will probably have some of the vinaigrette leftover – don’t toss it!  It is good drizzled over the grilled eggplant and makes for a great salad dressing.

Cleanse = Fries

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The Cleanse is going really well.  I love that I’m trying so many new things and my energy level is great!

Funny what I don’t crave – the thought of fried food makes me nauseous.  Not that I ate a lot of fried foods before, but I did have a penchant for tater tots and really good fried chicken.

And what I do crave – ice cream.  I have never eaten a lot of it.  Right now I would run over my own mother for a bowl. (Just kidding, Mom!!!)

I ran 3 miles on the treadmill last night to test my new running shoes.  The guy at Fleet Feet recommended inserts, so I’m testing those too.  The jury is still out.

What I don’t like:

  • The inserts feel hard (not rocks, but harder than just shoes)
  • Inserts make me feel like my heel isn’t deep enough in the shoe
  • The show may be a bit narrow… they do stretch though…

What I like:

  • With the inserts, my overpronation problem felt much improved
  • The length is perfect
  • The laces don’t slip (they are the wavy kind)
  • They are pretty  🙂

Sooooo… I’m not sure what to do.  I will definitely need a couple more treadmill tests before deciding.

Side note: I used to run exclusively on a treadmill and couldn’t imagine running without a TV.  Tonight I realized I now much prefer running outside and was bored to tears on the “hamster wheel.”

I had work  to do and was up until nearly 1 am, so no Whittle My Middle.  However, I got up this morning and did it!

Here’s the latest:

  • Front plank: 90 secs
  • Side plank:  60 secs each side
  • Torso twists: 40 reps
  • Plank ups: 14 reps
  • Boat pose: 25 reps
  • Bicycle: 2 sets of 30 reps, 1 set of 40
  • Side plank w/ twists:  15 reps each side

Has anyone ever heard of the snack cake diet? I am considering it after my cleanse… 😉

Rutabaga fries. They almost taste like real fries.  Seriously.

I like mine extra crispy

These fries are really, really good.  I’m pretty sure the San Francisco McDonald’s franchises are going to begin serving them with Happy Meals (sans toy, of course).

Rutabaga Fries

  • 1 rutabaga
  • 1T olive oil
  • 2 rosemary springs
  • 2 garlic cloves, minced
  • 1 tsp sea salt (ground to “flaky” texture)
  • 3-4 shakes of cayenne

Preheat oven to 400 degrees.

Peel rutabaga and cut into thin fry-like slices. Toss with extra virgin olive oil.

Rough chop rosemary and mince garlic.  Sprinkle over rutabaga slices.  Add sea salt and cayenne.  Toss until each piece is coated.

Spread evenly on non-stick baking sheet.  Place in oven ~20 mins, turning twice.  Remove, taste, and adjust spices as needed.

Note: Omit the cayenne if you don’t like you nose to run!

How about some vegan cheese sauce with that?  We can’t have real cheese on our cleanse, but this isn’t bad.  It definitely doesn’t taste like actual cheese, so I hesitate to call it that… but there weren’t any leftovers!

 

Cheesy Vegan Non-Cheese Sauce

  • 1/4 C Tahini sauce
  • 1/4 C EVOO
  • 1 T Miso Tamari

Place ingredients in mixing bowl and combine until smooth.

***

Whether it be food, running, low-rise jeans, etc… are you ever shocked by how your preferences change?

http://www.cnn.com/2010/HEALTH/11/08/twinkie.diet.professor/index.html?hpt=T2

Healthiest Crackers Ever Made

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Baby Sis and I went for a rockstar run.  We braved the cold (and the dark) and conquered 7 MILES!

The best part: when we got home, we both said we could have gone longer.  I  never thought I’d be saying this… but I didn’t mean to start running more than 2-3 miles at a time.  It just happened.

Note to self: File under “Things that I  never thought I’d say.”

Stats:

  • Distance – 7 miles
  • Time – 60:00 mins
  • Avg Pace – 8:57 mins

I think we are going to be just fine for our Thanksgiving 10K Gobble Jog. 🙂

Disclaimer: We made a pit stop at Old Navy about half way though for 10 mins for a quick peek. Girls will be girls…

Prior to the run, I did my Whittle My Middle with Mom.  She held a very impressive 90 second plank!

Following the run, Baby Sis and I completed the Yoga for Runners DVD, which really helped keep the soreness to a minimum today for both of us.

The narration is a tad cheesy, but its effective!

For some reason I have a hard time making myself take time to stretch after a workout, but I am always glad when I do.  I need to get better about doing it!

On to the big cracker win!

Unbelievably, I figured out how to make cleanse-approved crackers.  These are probably the healthiest crackers ever created.  AND they are packed with flavor!

Mixing the fillings

At first there were 2

Then there was 1

Asian-Spiced Flax Crackers

  • 1 C flax meal (mine were roughly ground)
  • 1/4 C chia seed
  • 1 carrot
  • 1 kale leaf
  • 1/4 C cilantro
  • 1/4 C mint
  • 1/2 jalapeño (seeded)
  • 1/8 large yellow onion
  • 2 T tamari miso
  • 2 T lime juice (freshly squeezed)
  • 1 T cumin
  • 1 T coriander
  • 1/2 tsp chili powder
  • 1/4 tsp sea salt

Preheat oven to 150 degrees.

Combine flax meal and chia seeds in a medium bowl.  Place remaining ingredients in a food processor and blend until smooth.  Add the puree to the seed mixture and stir until combined evenly.

Line a baking sheet with Silpat (non-stick aluminum foil works too!).  Spread mixture about 1/8 in thick onto sheet.

Place in oven and bake for 2 hours, until firm enough to flip.  Flip the cracker and bake 2 hours more.  Turn off the oven and leave crackers in to dehydrate overnight.

Break into pieces and they are ready to eat!

Notes:  You may crack the oven door if crackers are too moist.  Ideally you would use a dehydrator for this, so feel free if you have one!

***

The fail part: I tried for a sweet flax cracker but adding coconut butter, cinnamon, and pumpkin spice.  The butter made it too moist (ewww…) and we had to turn it into a topping for the grilled pineapple.

Beans, Beans, Musical Fruit

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Everyday at work around 4pm my stomach starts growling. 

Especially when my inner fat kid appears I get too excited for lunch and devour it before the clock strikes 12:01pm. 

In an effort to avoid the well-stocked convenience store in my building, I come prepared.  Yesterday I was armed with roasted red pepper white bean dip (like hummus, but with cannellinis and sans tahini) and raw zucchini.

Snack time!

Note about the raw zucchini: I had no idea you could eat it raw!  I do not like it cooked, but raw is a whole new world.  It was crisp, fresh, and had a very light taste.  Perfect for getting the bean dip to my mouth.  The dippers are 99% of the time just a vehicle for the dip, right?

I started making Giada De Laurentiis’ White Bean Dip several years ago and it has since evolved into its own beast.  x1000.  I’ve made more variations of the stuff than I can count.  This was one of my better versions.

Roasted Red Pepper White Bean Dip

  • 1/4 C toasted pine nuts
  • 1 15-oz. can cannellini beans, drained
  • 2 large roasted red pepper (canned)
  • 1 garlic clove
  • 1 jalapeno, seeded
  • 2T fresh lemon juice ( about 1/2 lemon)
  • 1/3 c fresh basil leaves
  • red pepper flakes, salt, and pepper to taste
  • 1/4 c olive oil

Place all ingredients except the olive oil in food processor and blend until just combined (about 1 minute).  Slowly add olive oil. 

Serve with crackers, fresh bread, or veggie sticks.  Or drop the pretense and eat it with a spoon.

A few notes:

  • You can leave out the jalapeno or red pepper flakes
  • Adding the olive oil slowly while the processor runs will make the dip “fluffier,” but isn’t necessary
  • The olive oil can be adjusted – if you like a thicker, more pesto-like dip, use less (I often only use a couple tablespoons)
  • You can cut some of the oil out by not completely draining the beans (I recommend reserving some liquid and adding as you go on your first try)
  • This will work with other beans (such as garbanzo).

Workout Fuel + Almond Cocoa “Laura” Bites

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This may sound bizarre, but I look forward to using hotel gyms. 

They provide a good change of pace to a workout routine – the good ones have different machines and the bad ones force creativity.  The one I visited this week was one of the good ones.

The Weight Room

I did a 1 mile warm up jog on the treadmill before heading to the weight room for a 50 minute bicep/back workout.  All of this was rounded out with a quick core workout:

  • 100 sit-ups on the ball
  • 30 v-ups
  • 60 baby crunches
  • 60 toe touchers
  • 60 second plank
  • 60 second side plank on each side

Thanks to the cardio at the beginning, my heart rate stayed up the entire time and made the workout a bit more intense

Following the advice of the nutritionist I saw, I followed up my workout with a grilled chicken salad.  Apparently you need at least 20g of protein within 30mins of completing a workout.  Who knew? It is amazing what happens when you add more protein to your diet – in just a couple of weeks of aiming for 80-100g a day I have noticed a change in muscle.

First thing’s last: the fuel.  I made my own version of Lara Bars.  Lara Bars are date and nut bars that typically include some sort of fruit (creating flavors like “Apple Pie” and “Peanut Butter & Jelly”).  They are yummy, but expensive.  Half of one works well as a pre-workout pick-me-up.  Why not make my own?  They give you the ingredients on the package: dates and nuts.  I already have basically the same name.  Behold, Laura Bites.  (Yes, I am that creative corny.)

It is that easy.  You can play with the flavors – add some dry fruit, different nut varieties, coconut… anything you have in your pantry.  Just be sure not to over-mix the nuts, as it will make the “batter” too greasy.  These are approx. 100 calories per serving.

Almond Cocoa Laura Bites

  • 2/3 C Dates
  • 1/4 C Almonds
  • 2 tsp Cocoa
  • Cinnamon (optional)

Place dates in food processor and blend until chopped.  

Add nuts and cocoa and blend until mixed.  It will look like a gooey ball – don’t worry. 

Using your (clean) hands, form into 4 “bites.”  I sprinkled my formed bites with cinnamon. 

Cover tightly and store in cool place. 

Makes 4 bites.

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