Sprint 2 the Table

Appetites and Adventures

Zucchini Whey Muffins + a Demo

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Call me Little Miss Muffet…

 

 

… though I do NOT like to sit on my tuffet.

I do really dig my curds and whey.  Like these curds:

 

 

Bloggers everywhere get excited when they have an empty peanut butter jar.  Overnight oats are tasty and exciting – I won’t argue that!  I will argue that cottage cheese in an almost empty container is equally good.  The name is more cumbersome…

When I have an almost-empty jar, I swirl up my cottage cheese with mix-ins and take it to go.  Easy mid-morning snack at work!  This container included Sunbutter, cinnamon, a little stevia, nutmeg, and a plum.

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Before I get to the whey, I want to share a little happy-excited-nervous news with you guys… I am doing another cooking demo!

This one is at Taste of Atlanta.  Slightly bigger than my gym…

 

 

I’ll be in the “Family Food Zone” tent with Sweetwater Growers (not to be confused with the brewery).  Sweetwater makes amazing infused olive oils and hydroponic basil.

Apparently it’s official because I’m on the website:

 

The recipe I’ll be sharing is for my (vegan) Butternut Squash-Apple Soup that uses Sweetwater’s red pepper-infused oil.  I started making it nearly 2 years ago (around the time of my blog’s birth!) and it remains my favorite fall soup to this day.

There is a rich sweetness from the butternut squash and the apple but it’s balances out with the rosemary and the bit of heat on the end from the red pepper-infused oil.

 

No Vitamix will be used, but I do get to play with my immersion blender.  And my nerves.  Did I mention I’m nervous?  What if no one comes?  what if lots of people come?  What if there is awkward silence?  AHHHHHH!

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Baking.  Baking calms my nerves. Baking with protein powder calms my nerves AND gives me awesome post-workout treats.

 

 

Baking with zucchini also makes me happy… as evidenced by the fact that this is now my third zucchini muffin recipe.  The previous 5 (all low-cal and free of added sugars):

  1. Banana -Maple Zucchini Muffins
  2. Chocolate Zucchini Muffins
  3. Pumpkin Zucchini Muffins
  4. Zucchini Banana Muffins (98 cals)
  5. Zucchini Banana Protein Muffins (92 cals)

 

 

This one is different, I swear!  This recipe is the first one with whey protein, and it is a bit more savory.  More reminiscent of the traditional bread.  I especially love the hint of coconut with a little warm spice from the cinnamon and cardamom.

These muffins are also flourless.  Almond and coconut flours replace “regular” flour here to lend a nutty richness to this muffin.

 

Super-moist.  Low-carb, high protein.  These are a great pre-workout snack, or a perfect clean addition to your recovery meal.

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Zucchini Whey Muffins

  • 1 medium zucchini grated finely and moisture squeezed out (~1 C, post squeeze)
  • 1 tsp baking powder
  • 1/2 C almond flour/meal
  • 2 T coconut flour
  • 1/4 C vanilla whey protein (I used GNC)
  • 2 T Xylitol
  • 1 T NuNaturals Fiber Baking Blend
  • 1 tsp cinnamon
  • 1/4 tsp cardamom
  • 1/3 C egg whites
  • 1/2 C unsweetened coconut milk (I used So Delicious)
  • 1/2 tsp coconut extract

 

Preheat oven to 350 degrees.

Grated my zucchini into a bowl and squeezed out the excess moisture. Set aside.

In a medium bowl combine dry ingredients.  Stir to combine.

Add in liquids, and mix until just combined.  Fold in grated zucchini.

Grease a muffin tine with non-stick cooking spray.  Pour the batter into tins. Baked for 15-20 mins.

Makes 9 muffins.

Approximate nutritionals: 95 calories, 4.2g fat, 45.3mg sodium, 9.2g carbs, 2.1g fiber, 1.4g sugar, 7.5g protein

***

The good news is that I’ve been so stressed at work that I haven’t fully felt the nerves of the demo until now. 😉

How do you calm your nerves and/or relax?

What is your favorite fall soup?

 

I Feel Scrambled + WIAW

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I feel scrambled.

It’s our busy season at work and I’ve been traveling, working, and not doing much sleeping.  There are so many things I’ve fallen behind on.  I’m seriously behind on blog reading, returning emails, and blogging topics.

I totally neglected to share an awesome offer from my friend Calee with you all.  She’s offered a 15% discount when you use code “sprint2thediscount” in her Etsy shop.  I first saw her goods at the Blend Retreat last year and fell in love.

A couple of my current favorite designs: 

I’m going to stop feeling sorry and move on to some positive news.  Last week I talked about the threat of a bacon shortage.  Apparently there will be no baconpocalypse.

It wouldn’t be Wednesday if I didn’t blog about bacon, right?

I was almost too grossed out by this pic to post it…

According to a Mother Jones article, the swine shortage will “shave just a pound per capita off of US bacon production in 2013.” that means there are still 45 pounds of bacon per person for the year.  Is that enough for you?

The real scare is fish.  Climate change will sharply reduce the productivity of the oceans, meaning less seafood.  the most affected ares are in the South, so those of us in the US and Europe probably won’t feel the bite.

It’s a new month (can you believe it’s already October?!), which means a new  What I Ate Wednesday theme.  Jenn just got even cooler in my eyes for going PINK this month for Breast Cancer Awareness.  we’ll be sharing out Halloween-themed treats… as if bloggers needs any more reasons to eat pumpkin. 😉

 Check out my sometimes spooky, sometimes pink eats below, and then click here to head over to Jenn @ Peas and Crayons to get to see how everyone else is getting their Halloween on this month!

Meal 1:

Like every morning, I enjoyed my morning cocktail: a mix of Apple Cider Vinegar, Glutamine, and Fitmixer Aminos.  I ran out of my favorite and I was forced to use a sample pack.  It’s grape flavored.  Not my favorite… to be fair, I don’t like grape flavored anything.  I was desperate.

After a quick 2 mile walk, I enjoyed a new scrambled egg-creation.  Egg whites, sweet potato, and a spiced maple-peanut sauce.  PB & Speggs?

Served with a side of pear sprinkled with cinnamon.

This combo was the highlight of my day.  Peanut butter and sweet potatoes were made for each other and you guys know I love my PB & Jeggs creations.  The addition of some maple extract and a little nutritional yeast further blurred the sweet-savory line, creating a breakfast I’ll be repeating ad nauseam.

Recipe at bottom.

Meal 2:

Spooky Green Frozen Custard at 11am?  Why not?

Vega was nice enough to send me their Vega One French Vanilla protein powder to sample.  Obviously, I couldn’t just eat it plain… so I made a frozen custard and topped it with a crumbled Endurance Cracker from Angela.

It had a wonderful flavor!  I tried a little plain to test it out first, and I think it would be still be good without the flavor additions.  My only complaint is that I’d like to see another 5g of protein (it only has 15g) and fewer carbs (11g).  I fixed the protein problem by adding tofu, which made this a creamy custard-like frozen treat.

French Chai Pear Frozen Custard

  • 1 serving French Vanilla Vega
  • 3 oz tofu
  • 1 pear
  • 1/2 tsp cinnamon
  • 1/8 tsp cardamom
  • Pinch cloves
  • 1/3-1/2 C unsweetened almond milk
  • 5-6 drops liquid Stevia
  • Ice, to taste
  • Guar gum (optional, but will thicken and add creaminess)

Meal 3:

My lunch went pink!  I’ve been all over prepared salmon burgers found at Whole Foods.  They are frozen, but not bad!  This one is the Lemon Dill flavor.  I topped it with my Sweet-Potato Chipotle Spread and served it with a side of chopped red cabbage and asparagus tossed in a lemon-rosemary white bean dip.

Meal 4:

I posted this brown meal on Instagram and a commenter informed me brown food is the most appealing to humans, and that blue is the least.  Weird, huh?

This was certainly appealing post-workout:

Tempeh and cauliflower roasted in a sauce of nutritional yeast, sriracha, and lime juice, along with a fried egg. #yolkporn

Normally I don’t roast veggies mid-day.  It seems like to much trouble to heat up the oven.  Well, my own was already hot from giving the butternut below a thorough roast while I was at the gym…

Meal 5:

I was going to have another cauliflower crust pizza.  After taking too long in Whole Foods I decided to spare you make a quick stir fry.

Rarely do I eat chicken.  Tonight I was running really late and picked some up at Whole Paycheck Foods.  It was pre-grilled.  I knew it would be dry.  I bought it anyway.  It was dry.  Note to self: Don’t shop hangry.

In the Mix:

  • Dry Chicken
  • Eggplant
  • Brussels
  • Asparagus
  • Red Cabbage
  • Red Onion
  • Garlic
  • Marinara
  • Ricotta

Meal 6:

Another late night working.  Another #strangebutgood candidate.

This is sort of like my Mexican Hot Chocolate Protein Ice Cream, except this one adds a cheese cake component.  I know it sounds strange… but I blended in some cottage cheese.  It added just the right amount of cheesecake tang.  It’s also less green in color because I used zucchini as my veggie rather than spinach.  Topped with cinnamon. 

Meal 7:

Have you tried Heather’s Peanut Butter Pumpkin Cake yet?  You should make it ASAP.  I’m on my 4th.

The perfectly moist and delicious microwave cake was incredible.  Again.  This time I subbed 1T ricotta + an additional 1 T almond milk for the pumpkin (another WF #fail – they were out of pumpkin) and topped it with a scoop of Chocolate-Peanut Butter Arctic Zero.

Sweet Potato Scramble with Spiced Maple-Peanut Sauce

  •  1/2 C egg whites
  • 1 tsp flax
  • 1/2 C sweet potato, pre-cooked and lightly mashed
  • 1 T peanut flour
  • 1 tsp nutritional yeast
  • 1.5 T water (or other liquid)
  • 1/4 tsp maple extract
  • 2 drops liquid stevia
  • Pinch of cloves

Scramble egg whites and flax over medium heat until almost done.  Add in sweet potato and toss to combine.  Cook 1 min more, just until the potato is warm.

In a small bowl mix together remaining ingredients to make the sauce.  Pour over the scramble and enjoy!

Serves 1.

***

The protein count for the day: 164.1g.  A little low… this work/workout schedule craziness is killin’ me, Smalls!

What is the last thing you forgot in the oven?  Anything?

It seems like everyone is stressing lately – are you entering the busy season full-force too?

More Strange, Still Good

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It’s a theme in my life.

 

Except in the dating scene.  Strange = bad.

Two Fridays ago I wrote a post of some of my favorite Strange But Good concoctions… and 2 weeks later I of course have more to share!

 

Before we dive into the realm of odd: there is an Atlanta blogger potluck meet up this weekend.  If you want to come and haven’t received an email, send me a note and I’ll forward the invite to you!  The more the merrier. 🙂

 

Ok.  Back to the strange fun stuff:

1. Salmon + Blackberry Salad

You guys may have seen this on WIAW…

 

I mixed 4oz salmon, 2 T fat-free ricotta, a little cinnamon, a little unsweetened almond milk, and blackberries.  It was strange but oh-so-good.

 

 

2. Mexican Hot Chocolate Protein Ice Cream

Hot ice cream?  Why yes… there is cayenne in it!  this sweet-heat treat was a fantastic midnight snack.  The green tint comes from spinach… but that’s standard, not strange.

 

Mexican Hot Chocolate Ice Cream

  • 1 scoop chocolate protein powder
  • 1 tsp cinnamon (or 2 sticks)
  • 1/2 in piece ginger
  • 1/4 tsp cayenne (can adjust to taste)
  • 1/4 C unsweetened chocolate almond milk
  • 2 C spinach
  • 5-6 drops liquid stevia
  • 1/8 tsp guar gum (optional)
  • Ice, to taste

 

It’s topped with Walden Farm’s Sugar-Free Caramel… but honestly… that’s more strange than good.

 

 

3. Bacon-Ricotta Stuffed Sweet Potato

After news of the impending bacon shortage… I was craving bacon.  I stuffed a locally-grown pre-cooked sweet potato with with ricotta and then crumbled a small piece of pre-cooked bacon on top.  Then I placed it int he oven under broil while I made a quick vegan tempeh stir-fry.

 

Vegan + Bacon = Tasty Dinner.

 

 

4. Zucchini Bread Protein Batter

This is Strange But Good PROOF!  Debbie @ Accidentally Delish gave it a try for WIAW:

 

From Debbie: “You don’t even taste the zucchini. I promise.”

Click here for the full recipe.

 

 

5. Lightlife Portobello Burger with Sweet Potato-Chipotle Spread

This was strange but good on 2 counts.  First, this Lightlife Portobello Mushroom Burger tasted downright meaty.  I was shocked – I even went back to check the ingredient list.  All vegetarian!

The best part?  It has a full 20g of protein. 🙂

 

 

Second, the sweet potato as a condiment.  It’s addicting… I’ve topped my salmon tortilla pizzas with it too.  I love sweet with a little heat (as if you couldn’t tell from the Mexican ice cream), and that was perfectly balance here with the sweet potato and chipotle.  Cumin added a warm, earthy flavor that was especially good with the meaty ‘shroom burger.

My dinner guests and I enjoyed the burgers in a very green way – on a field of spinach, cucumber, cabbage, broccoli, cilantro, and a few cannellini beans.

 

 

***Disclaimer: As a part of the DailyBuzz Food Tastemaker program, Lightlife provided me with a stipend and product for sampling.  All opinions are MINE. 🙂 ***

This series is brought to you in partnership with Lightlife, Live long. Travel light. To learn more, click here http://www.lightlife.com.

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Sweet Potato-Chipotle Spread

  • 1/4 C pre-cooked sweet potato, mashed
  • 1 tsp chipotle in adobo
  • 1/2 tsp ground cumin (or curry powder – both are good here)
  • 1 T unsweetened almond milk

 

Place all ingredients in a small bowl and mash to combine.

Use as a condiment on burgers, pizzas, sandwiches… or a dip for your favorite veggie sticks or chips!

***

I just realized how much sweet potato I’ve been eating.  These local ‘taters are just so tasty!

Do you have a favorite veggie burger?

What is your #strangebutgood this week?

 

Smoothie Demo + Cherry-Ginger Smoothie

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I admit it.  I enjoy being the center of attention.

I’m the oldest child.  I can’t help myself.

Surprisingly public speaking does NOT appeal to me.  It’s not the standing in front of people part that gets me.  It’s the opportunity to look like an idiot while standing in front of people.

Last weekend I did a “things you can make in a blender” demo for my gym.  Speaking AND making food in front of people.  Lots of room for error.  I was nervous.

My trainer’s daughter was nice enough to take some action shots.  I *think* this pic is the carrot cake batter smoothie.

I’m relieved to report it went well!  Nothing exploded or tasted bad.  It wasn’t a large crowd, but people liked my food!  For my demo I made 3 smoothies and a lemon-rosemary bean dip.  You guys have seen 2 of the smoothies before:

Carrot Cake Batter Shake (click for recipe)

Oatmeal Cookie Dough Shake (click for recipe)

The new smoothie was the crowd favorite.  It is also my submission to Heather’s ginger-themed  Meatless Mondays from A-Z challenge this week.

I wanted to create a recovery smoothie for gym-goers that would help muscles bounce back fast after an intense workout.  (My gym is called “House of Payne” for good reason.)

The recovery drink I concocted is a Cherry-Ginger Smoothie. Cherries have been found to have unique anti-inflammatory properties; they may aid muscle recovery, reduce oxidative stress in athletes, and are good for pain relief.

Ginger also has anti-inflammatory properties, and is a powerful natural pain-killer. It has long been used to settle stomachs and relieves migraines. And ladies, it can be used for menstrual cramp relief. Wine works too… but you didn’t hear that here.

Of course you need a protein powder in this smoothie. Taking in 20g of protein within 30 mins of a workout is the key for muscle repair and building. To learn more on this topic, click here.

Aside from making a great recovery smoothie, the cherry-ginger combo tastes delicious too.  Sweet, dark cherries compliment the spice of the ginger.  I love how the flavors balance each other.  In this recipe I used my favorite Growing Naturals Vanilla Rice Protein Powder. However, you can shake things up by using chocolate for a Cherry Bomb twist.

Recipe at bottom.

Workout Recap

I realized I’m always complaining about leg day in these recaps.  This week I’m praising leg day.  I have always complained about my “chicken legs.”  Even when I was 30 lbs heavier than I am now, I had chicken legs.

This weekend I saw some pics of myself in posing practice.  There was a lot I wasn’t happy with size-wise, but for the first time I realized my legs didn’t look terrible.  Also this week I PR’d on my dreaded hack squats.  And I lived to tell the story. 🙂  Hard work pays off. 

Workout Recap (9/17 – 9/23):

  • Monday – Back/Triceps, Calf raises, 2 mile walk
  • Tuesday – Shoulders/Butt, 1.5 mile walk
  • Wednesday – Chest/Biceps, Calf raises, 2 mile walk
  • Thursday – Legs (w/ trainer), 2 mile walk
  • Friday – Back/Triceps, Calf raises, 2 mile walk
  • Saturday – Shoulders/Butt, 2 mile walk, 50 push-ups
  • Sunday – Rest-ish… 3 mile sprints

Cherry Ginger Protein Smoothie

Cherry-Ginger Smoothie

  • 1/2 C cherries (fresh or frozen) 
  • 1 scoop vanilla protein powder (I use Growing Naturals Rice Protein)
  • 1 in piece of fresh ginger, grated
  • 1/4 tsp almond extract
  • 1/2 tsp cinnamon
  • 1/4 tsp Guar Gum (optional)
  • 1/4-1/2 C unsweetened almond milk
  • Ice, to taste
  • 1 C spinach (optional)

Place everything in a blender and blend until smooth.

Serves 1.

Notes:

  • You can adjust the milk and ice to suit your preference.  I like my smoothies super thick, so I use more ice and less milk.
  • Guar Gum is optional, but I recommend investing in some.  It’s often used as a binder and volume-enhancer in ice creams and shakes, making them more creamy and thick.
  • I include a giant handful of spinach in nearly all of my protein smoothies.  I swear you can’t taste it.  This is a great way to sneak in another serving of greens and add a little more iron to your diet to promote muscle health and energy metabolism.  Warning: Spinach will turn your pretty red smoothie a funky green color!

***

My second posing practice taught me I need more practice… more with the actual posing and general confidence than with the heels (surprise, surprise).

How do you recover after an especially hard workout?

Do you like public speaking?

Microwave Protein Cookie + WIAW

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Lifting weights will not make you bulky.

It drives me NUTS when I hear women say they don’t want to lift because they are scared they’ll get bulky or look “manly.”  Women don’t have the hormone levels men do, so it’s just not possible to gain like a dude.  It takes a TON of work to significantly grow muscle.  I should know.

It is especially important for women to have a strength training program.

A few of the benefits include:

  1. Body Fat Reduction – As you increase lean muscle, so does resting metabolism.  This means that you burn more calories all day long.  Studies have shown that for each pound of muscle you gain, you burn 35-50 more calories each day.  That’s as much as 18,250 calories in a year!
  2. Decreased Risk of Osteoporosis and Heart Disease – Women are at an especially high risk of suffering from this disease.  Weight training can increase spinal bone mineral density, and – combined with adequate calcium – can be one of the best defenses against osteoporosis.  Cardio is important in heart health; however, lifting can help to lower “bad” (LDL) cholesterol, increase “good” (HDL) cholesterol, and lower blood pressure.
  3. Improved Athletic Performance – Research continually proves that strength training improves athletic ability.  It enables you to increase endurance, improve technique, and decrease the risk of injury.
  4. Improved Mood and Fights Depression – A Harvard study found that 10 weeks of strength training reduced clinical depression symptoms more successfully than standard counseling did!  Strength training often helps women feel more confident and capable, both important factors in fighting depression.
  5. Physical Strength – This may sound obvious, but strength training is important for daily activities – chores, chasing after kids, carrying groceries… basic, daily tasks will be much easier.  And how nice is it to be able to open ajar unassisted?

Strength training isn’t the only factor though.  I’m trying my best to gain as much as possible before my November competition.  Just as important as lifting is diet.  Healthy fats, complex carbs, and a lot of protein are key to gaining mass.  As much as I’m taking in, I’m still not She-ra…. but I am making gains!

A few people have asked for progress pics.  I wish I’d done a better job to tracking and taking pics from the same angles, but here’s the best bicep progress pic I have:

Still a really long way to go, but I think there are some changes!

Speaking of strength training (nice transition, right?), this fall’s  What I Ate Wednesday theme: “Fall Into Good Habits.”

Check out my healthy fall fuel below, and then click here to head over to Jenn @ Peas and Crayons to get ideas from others’ fall eats!

Meal 1:

I probably bore you all with my morning cocktail, but this day started out like every other day with a mix of Apple Cider Vinegar, Glutamine and Aminos (I’ve switched since this pic to ON brand and LOVE it) … with some kombucha and water.  This week I had a lavender-rosemary homebrew to mix in.  Good for the digestion, skin, and overall energy!

30 mins later I noshed on a random concoction:

A Morningstar veggie sausage scrambled with egg whites and topped with cilantro, 1/2 a grapefruit, and a slice of Ezekial bread with sugar-free strawberry jam.  Not super creative, but it was the jam on this rainy morning.

Meal 2:

If it’s going to rain, at least my food can be bright!

There’s no shame in microwave baking!  Especially when it is an iced Sunbutter cookie. 

This cookie is incredibly easy.  I was going to bake it, but that seemed too time-consuming.  35 secs in the microwave for this baby!  I blended together cottage cheese, stevia, and apple pie spice as the icing and arranged golden kiwi slices on top.

Recipe at the bottom.

Meal 3:

Monday night’s dinner was a healthy version of Crab Eggs Benedict.  I remade it for WIAW because it was so delicious.  I’d probably be eating it again right now if I wasn’t out of my local farm fresh eggs.

However, I’m a tease.  The recipe will be shared tomorrow… sorry, but I felt it deserved its own post. 🙂 

Meal 4:

Tilapia again… but I did prepare it differently!  I’m working on a project making my own (salt-free) spice blends.  This was cooked in a grill pan with my Mexican blend and fresh lime juice.  On the side was roasted broccoli slaw and brussels, topped with more of my blend, rice vinegar, and nutritional yeast. 

Meal 5:

I’m trying not to Instagram everything before I post it on WIAW… but I couldn’t help myself last night.

This pizza combo knocked my socks off.  I toasted a low-carb tortilla as the crust, then slathered it with a sweet potato mashed with lemon juice, cumin, and chili powder.  Meanwhile, I sautéed asparagus and chopped fennel in a splash of garlic-infused olive oil.  That saute, arugula, and pre-cooked salmon topped my pizza.

I put the whole thing in the oven on broil for a few mins, finish with freshly ground pepper, thick balsamic, and cilantro… and viola!

Total foodgasm.  ♫ The neighbors complain about the noises above… ♫

Meal 6:

An old favorite… with a new twist.  Remember my Carrot Cake Protein Batter?  I made it chocolate. 

This Chocolate Carrot Cake Protein Batter was basically the same recipe, but I added 1 T cocoa powder and use almond extract instead of vanilla.

Side note: Did you know that 1 T of cocoa powder has 1g of protein?

Meal 7:

In the interest of honesty… this happened:

I get an extra cheat each day in effort to gain weight… although this may not be what my trainer had in mind…

It was delicious though!  Terrapin is a Georgia brewery, and their Pumpkinfest beer is fantastic. It combines two styles – pumpkin beer and Oktoberfest – to create a spiced pumpkin beer that isn’t overly sweet.

Never fear!  I got my protein in too: 

A maple-casein version of my 150 Calorie Microwave Protein Cake topped with fresh figs.

Micro Protein Cookie steps

Nutty Microwave Protein Cookie

  • 2 T peanut flour
  • 1 T water
  • 1 T Sunbutter
  • 2 T egg whites
  • 1/2 tsp cinnamon
  • 1/4 tsp baking powder
  • 5-6 drops liquid stevia

Mix ingredients in a small bowl.  

Coat small, microwave-safe plate with cooking spray.  Spread dough on plate and microwave 30-40 secs.  

Serves 1.

***

Protein count for the day: 191.3g from fall clean eats!

Do you do any strength training?  Why or why not?

What foods have you been loving the most this fall?

Fig and Edamame Salad with Sriracha-Lime Vinaigrette

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I have a few confessions:

  • I abuse the 5 second rule… yet I’m not a religious floor-cleaner.
  • I ate a giant piece of flour-less chocolate cake this weekend.  It was sprinkled with flaky sea salt and drizzled with olive oil.  And it was worth every sugar-y calorie.
  • Sometimes rather than washing the sheets I just wash the pillowcases.
  • It’s not unusual for me to “fluff” the laundry no less than 3 times.
  • My least favorite part of blogging is taking and editing pictures.  Can’t I just Instagram everything?!
  • I spaced out and missed last week’s Meatless Mondays from A-Z challenge.  Sorry Heather.

Last week’s theme was edamame, which I LOVE.  I did link up a tasty old recipe – Edamame Jicima Salad – I still felt like I owed Heather a little something extra this week… so I went for the 1-2 punch with the ingredient themes.

You might remember when I did this with the Overachieving Cauliflower Crust Pizza.  I used all 3 of the first ingredients – artichokes, beets, and capers.

For my recipe this week, I made a gain salad of Kamut berries (see this post for more info on Kamut), edamame and figs.  Never one to eat a mild dish, I spiced this up with my favorite flavors: cilantro and sriracha.

I know there are a few of you who aren’t fans of cilantro.  Basil or parsley would also work well here!

The figs may sound a little odd to add to this combo (another Strange But Good candidate?), but their sweetness worked well to tame the sriracha heat.  The slight sweetness of the edamame also had a cooling effect.  I am a texture feign, so I especially adored the chewy Kamut berries with the crisp edamame and soft figs.

I wanted to keep it vegan for Heather, but another great add here would be some Greek yogurt.  Kamut berries are high in protein.  The yogurt would give you even more protein, and also add a luscious creaminess.

Aren’t figs gorgeous?

[Tweet “Figs and Sriracha come together for a sweet heat in this whole grain salad!”]

Workout Recap

It has been quite the workout week!  Monday’s leg day with my trainer left me damn near paralyzed.  My second-day-soreness on Wednesday left me gripping the handicap rail in the bathroom.

BUT… it’s paying off.  This exciting news this week came on Saturday (leg day #2).  I got the green light from my trainer.  I AM competing in November!!!!!!

No, I won’t be to the point we want yet.  I’ll probably be the leanest person there (read: too lean), but I’m going to work even harder to grow between now and then (and maybe have another piece of chocolate cake).  BAM.

Workout Recap (9/10 – 9/16):

  • Monday – Legs (w/ trainer), 2 mile walk
  • Tuesday – Rest, 2 mile walk
  • Wednesday – Back/Triceps, Calf raises, 3 mile walk
  • Thursday – Shoulders/Butt, 2 mile walk
  • Friday – Chest/Biceps, Calf raises
  • Saturday – Legs (w/ trainer), 2 mile walk, 50 push-ups
  • Sunday – Rest-ish… 2.8 mile sprints

Fig and Edamame Kamut Berries with Sriracha-Lime Vinaigrette

by Laura Hall

Prep Time: 10 mins

Keywords: entree salad low-sugar nut-free soy-free vegan vegetarian fig kamut lime cilantro Asian

Ingredients (2 servings, easily doubled)

Instructions

In a small bowl, whisk together cilantro, lime juice, oil, sriracha, and cumin to make the vinaigrette.

Place berries in medium bowl and toss with vinaigrette.

Stir in edamame and figs.

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***

Time for important decisions… like what color should my suit be.  Blue?  Green?  Aqua?

What is your confession today?

Is your next-day or second-day soreness worse?

Things That Make You Go Hmmmm…

By

Strange, but good.

 

That’s going to be my new tagline.

Training for a figure competition means my diet is a little odd.  It may make you go hmmmm.

I need certain combos of food and certain times.  Rather than view these parameters and restrictions, I try to turn them into opportunities to create.

I love trying new flavors.  Adding sweetness to things that are traditionally savory and vice versa.  Using spices that are not-so-common to give the ordinary a little something extra.  Sometimes it doesn’t work… but when it does it WORKS.

 

Today I want to share a few that I’ve tried recently, and a couple of “proof” shots from others:

1. Recovery Sweet Potatoes

This was born of a craving.  It was early in the morning and post-workout.  I wanted something breakfast-sweet, but also had a craving for sweet potato.  Then there was the matter of getting my protein to feed muscles growth and aid recovery.  This vanilla-cinnamon concoction fit the bill!

 

 

Recovery Sweet Potatoes

  • 1 small sweet potato, pre-cooked and cubed
  • 1 scoop vanilla protein powder
  • 3 T unsweetened vanilla almond milk
  • 1/2 tsp cinnamon
  • Pinch of freshly grated nutmeg
  • Pinch of cardamom
  • 2 T raw rolled oats

 

Place sweet potato cubes in a bowl.  

In a small bowl, mix protein powder and spices.  

Pour sauce over sweet potatoes and top with oats.  Devour.

 

 

2. Tequila Lime Tilapia and Kiwi

 

 

For meal 2 I get a fruit, a protein, and a tablespoon of seeds.  It was close to noon before I was able to eat, so I wanted something more savory as my protein.  With this leftover Tequila-Lime Tilapia, I made a sort of fruit salad by adding golden kiwi and peptias (pumpkin seeds).

 

 

3. Salmon and Peach Salad

This pre-workout meal was eaten in the car on the way to the gym (hence the blurry-in-a-hurry pic).  Again, it was a late Meal 2, so I  needed my fruit and protein.  I had some leftover grilled salmon in the fridge that needed to be eaten.  Salmon is slightly sweet to begin with, so I paired my leftover  it with a late-season peach.  I mixed in a little Greek yogurt (maybe 2-3 T?) to add moisture.  With the slight smoky-char flavor from the grilled fish, the sweet peaches were absolutely fantastic.

 

 

For those of you who are short on time, this is an easy, fun meal that can be thrown together 5 mins before walking out the door and eaten on the go!

 

 

4. Greek Chocolate-Orange Protein Yogurt

Chocolate and orange probably isn’t a strange combination to many of you.  I haven’t been a big fan of the combo in the past.  I like my chocolate served with a side of chocolate!  Keeping an open mind (and in need of a quick meal 2), I eyed the half eaten orange in my fridge.

I wanted Greek yogurt, but I try to limit my diary as I find it makes my face break out.  Often my solution is to eat just half a serving and combine it with 1/2 a scoop of protein powder to get at least 20g of protein (my minimum at each meal)., which is exactly what I did here.

 

 

Greek Chocolate-Orange Protein Yogurt

  • 1/2 c Greek yogurt
  • 1/2 scoop chocolate protein powder
  • 3-4 drops of chocolate flavoring (I use these Capella drops)
  • 5 drops of orange liquid Stevia.  
  • 1/2 segmented orange

 

Mix together yogurt, protein, chocolate flavor, and Stevia in a small bowl.  

Top with orange segements and (optional) sprinkle of cinnamon.

 

 

5. PB & Jeggs (and Aggs) Proof

I have a little PB & Jeggs (Aggs/Peggs/etc) addiction.  This egg white-peanut flour-fruit combo is a staple in my diet.  It’s the perfect high protein fuel, and suitable for breakfast, snack, or dessert.

Sounds weird, taste good.  But I’m not the only one who thinks so!  My friends Eiren and Meg agree:

 

Meg’s PB & Jeggs (with oats):

 

Eiren’s PB & Jeggs (isn’t this the coolest graphic?!  So sweet of her to make it):

 

And Eiren’s awesome twist on the PB & Aggs… PB & Aggs in a Jar:

 

***

In other weird food news, I remain addicted to Carrot Cake Protein Batter.   I’m eating it as I draft this post.  Pretty sure this will never get old.

Have you tried PB & Jeggs?  Just trust me on this one.

What is your favorite strange food combo?

 

Taming a Sweet Tooth + WIAW

By

Cooler weather is a trigger.

For my sweet tooth.  Sure, it exists year-round, but something about the fall and winter seasons makes me yearn for decadent baked goods.

Is it just that sweets are more prevalent?  Spring and summer offer delicious naturally sweet fruits, maybe it ‘s the pies and candies that come with certain winter holidays that are to blame.  We can always blame advertisers:

Some of you may have seem my tweet about Candy Corn Oreos last week.  Is this really necessary?  *I must admit I’m biased, as I don’t even like candy corn.

Whatever the case may be, I have found a few ways to keep my sweet tooth at bay.  Even when I have a kitchen full of Maple-Bacon Pancake Cookies. 

5 Tips to Tame a Sweet Tooth

  • Walk it out.  When I was baking all those treats I found myself unable to stop “taste testing,” so I took a 10 min walk.  Unbelievably, it worked!
  • Freshen your breath.  Get the taste out of your mouth – have a mint, gum, or just go brush your teeth.  You won’t want to mar the minty freshness with more food.
  • Drink water.  Are you really hungry, or just have the munchies?  Chug a glass of water and see!  The body can’t distinguish between thirst and hunger, and ad after a 16 oz glass of water, you’ll probably feel too full to eat that break room cookie.
  • Try an alternative.  If you really are hungry and your body wants something sweet, try a piece of fruit or a “treat” sweetened with a natural sugar-alternative like Stevia or Xylitol.  I like to keep my Granola Cookies (ahem… only 74 cals and 3g sugar) or Chocolate Zucchini Muffins (100 cals and 2g sugar) on hand in the freezer for a dessert-emergency.
  • Stop and think.  The first bite of that treat is going to taste the exact same as the last bite.  So… do you really need more than one bite?

Another way to keep the fall dessert binges away is to checkout the collections of posts for this fall’s  What I Ate Wednesday theme: “Fall Into Good Habits.”

Check out may healthy fall eats below, and then click here to head over to Jenn @ Peas and Crayons to get ideas from others’ healthy fall choices!

Meal 1:

My usual, morning Apple Cider Vinegar, Glutamine and BCAA cocktail was a little different this morning.  At Jenn’s urging, I tried it mixed with kombucha in place of some of the water.  I used my ginger-cinnamon homebrew and it was fantastic!  Jenn also just posted a great testimonial about how great this is for your skin.  It is a great energy boost too – it’s replaced coffee in my life. 

In keeping with the fall theme, I went pumpkin for breakfast.  Meg made a fabulous pumpkin Fall Scramble inspired by my PB & Jeggs.  I’ve had it pinned to try for weeks and today it finally happened.  Why did I wait so long?! 

I reduced the amount of pumpkin to 1/4 C (personal preference), and added a few extra spices because I just can’t help myself.  In addition to cinnamon, I added pinches of fresh nutmeg and allspice, plus a little vanilla extract.

It was like eating pie for breakfast.  I kid you not.

Meal 2:

Plums have never been my favorite fruit.  I like them, but they weren’t a craving.  Lately I can’t get enough!  Today’s Mid-morning snack was cottage cheese mixed directly in the almost-empty container with a little protein powder, cinnamon, fresh plum, and a scoop of Sunbutter.

Meal 3:

Scallops are a great seafood protein source, but I’d never attempted to make my own.  Inspired by Heather, I finally took the plunge.  My first batch was a little overcooked.  This second try was MUCH better.  I used this recipe from Rufus for Orange-Lime Scallops (sans sauce), and added some cilantro, shallot, and jalapeno to the marinade. 

Served a top a tortilla with arugula, nutritional yeast sauce (nooch + water + cayenne + cumin), and cauliflower.  And 1/3 piece of left over bacon.

The plate? It was a koala. These plates = greatest breakroom find ever. 

Meal 4:

Yes, I’m in a grilled tilapia rut.  However, I did change-up the marinade a little.  This one is basil, peach schnapps, jalapeno, and cardamom.  It was delish with a side of carrot sticks as my mid-afternoon snack.

Meal 5:

Did you guys check out Instagram last night?  The cauliflower crust pizza made another appearance.  Topped with Uncle Dude’s Ridiculous Marinara, tempeh, arugula, asparagus, red pepper, shallot, a teensy bit of avocado, nutritional yeast, and a drizzle of balsamic.

This beast was ~350 calories and packed 25 of protein! 

Meal 6:

I was feeling something custard-like for Meal 6.  Since this meal is a veggie and a protein, my ice cream had to be creative!  Pink is creative, no?

Beet Frozen Custard.  Sounds weird… tastes good.  This is a theme in my life.

I added 1/2 a scoop of casein for the protein (and the recovery – my poor legs are SORE), and amped up the flavor with my favorite spices: fresh ginger and cinnamon.  A little Stevia and I had a delicious pink bowl of creamy frozen “custard.”

Recipe at bottom.

Meal 7:

Bringing back an old favorite with a new twist.  I tool my Banana Creme Brownie Parfait, but made it a cherry-flavored treat.  Cherries are supposed to help with soreness and recovery (reducing inflammation and oxidative stress), which I am in desperate need of after Monday’s leg day.  They also are high in melatonin, a hormone that regulates the body’s sleep cycles.

I replaced the banana flavored yogurt cream with cinnamon (also good for pain-relief), and topped it with melted cherries (frozen black cherries microwaved until juicy and tender).  The perfect end to a looooong day.

Beet Protein Frozen Custard

  • 1/3 C beet, roasted
  • 1/2 scoop vanilla casein (or other protein powder)
  • 3 oz tofu
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/2 inch piece fresh ginger
  • 7-8 drops liquid stevia (adjust to desired sweetness)
  • 1/4 unsweetened almond milk (or liquid of choice)
  • Ice, to taste 

Place all ingredients in Vitamix or high-powdered blender and blend until smooth.

Serve immediately, or store in freezer until snack time.

Serves 1.

***

Protein count for the day: 186.2g from fall clean eats!

How do you break an unclean-eating bender?

Candy corn – love it or hate it?

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