Sprint 2 the Table

Appetites and Adventures

Herbed Eggplant and Tempeh Marinara Bake

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It’s a seasonal landmark.

 

I had to bust out the socks.  I woke up and it was only 60 degrees.  This may sound perfect to many of you, but I love the summer.  I’ll miss you, ballet flats.

 

 

Don’t get me wrong.  There are many thing about fall that I do love: football, boots with the fur, apples… and tomato sauce.

You can tell what season it is by looking at how I’m eating tomatoes.  In the spring, I’m eating salsa like a deranged Mexican.  In the summer I load up on Heirlooms – no recipe needed, just slice ’em fresh.  When cooler weather strikes, I want marinara sauce and red wine.

 

 

When Uncle Dude’s posted to twitter asking for people to try out their sauce, I jumped at the opportunity.  I am guilty of being a lazy sauce-maker.  It’s not hard to make from scratch, but more often than not I use something from a jar and add my own twist to it.

This particular sauce is called “Uncle Dude’s Ridiculous Marinara.”  With a name like that I had to try it!

 

 

Dude’s sauce is indeed good.  I especially love that they left nice chunks of tomato and onion in it.  It gave it a feeling of being homemade.  My only complaint is that it was a bit salty.  If you don’t have a low-sodium diet, you probably won’t notice.

Being homemade with fresh veggie pieces didn’t save it from my modifications.  This bake received as herbed twist with fresh rosemary , basil, and thyme.  I also topped it with a little nutritional yeast (it would also be good with freshly grated parmesean).  Finished with a thick, velvet-y aged balsamic that I scored on my trip to Italy last October.

 

 

This rich, herb-laced bake was served with a glass of my current favorite el cheapo wine: Apothic Red.  This wine runs about $10 a bottle and has a deep cherry flavor with hints of mocha on the nose.  It has a smooth finish with just a hint of spice.

 

 

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Herbed Eggplant and Tempeh Marinara Bake

  • 1 C marinara sauce
  • 1 small eggplant, cut into 1/2 in rounds
  • 2 portobello mushrooms, sliced
  • 1 zucchini, sliced
  • 1/2 small red pepper, diced
  • 2 servings (~150g) tempeh, crumbled
  • 2 T fresh rosemary, chopped
  • 1 T fresh thyme
  • 2 T nutritional yeast
  • Red pepper flakes, to taste

Pre-heat oven to 400 degrees.

Spread 1/4 C of the marinara sauce along the bottom of a 9×9 baking dish.

Arrange the veggies, tempeh, and herbs in layers in the dish.  Top with remaining sauce, red pepper flakes, and nutritional yeast.

Cover with foil and bake for 30 mins.  Remove foil and bake 15 mins more, or until veggies are tender and sauce is bubbling.

Make 2 large or 4 side portions.

***

Today I need full-body support socks.  Leg day with my evil trainer nearly killed me last night.  450 lb leg press?!  Really?!

What is your favorite fall meal?

Have you had to bust out the socks yet?

Freaky Friday

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Quick: Name your first pet and the street you grew up on.

 

That’s your stripper name.

My name is is Twinkle Dickerson… and these are my shoes:

 

For real – these are my shoes for the figure competition.  They arrived yesterday and my doorman wouldn’t let me leave until he saw them.  Apparently the thought of me walking in heels like this is entertaining to everyone except me. 🙂

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In other Freakish-ly Friday news… (this is going to be most random post ever, btw.)

 

1. Protein Cereal

Who would have thought this existed?  When I posted about my wish, you guys suggested I check out Kay’s Naturals.  THANK YOU!!!

 

I’m digging the sample pack I ordered.  The puffs were just “meh” but I am really liking the cereals and well as the pretzels so far.

Use discount code kays123 for 20% off your order!

 

 

2. My Veins

 

…look in freakishly pumped right after I lift.  Does this happen to other people?!

Side freakish note: she the scar above my tattoo?  The oven attacked me.

 

 

3. Lauren’s Lemon-Blueberry Pancakes

 

These are freakishly good.  And the recipe can be used to make a protein microwave muffin that is also delish.

 

 

4. Current Veggie Roast Obsession

 

Cinnamon-roasted white veggies and protein dip.  I originally did it with just parsnips here, but cauliflower is mighty tasty too, especially when dusted with cinnamon AND cocoa.  Sounds freaky, but I swear by it.

 

 

5. Hump Day Blog Love

I freaked out when Calee told me she gave me some Hump Day love – in a good way.

I was so honored to be featured by my pixie Blend.  If you don’t read her blog, you should.  And you should check out her freakishly amazing zippy pouch creations.

***

I fully realize I’ve reverted back to middle school with the use of “freaking out.”  Some days you just have to embrace your inner 13 year old.

What is your stripper name?

In the spirit of random: my mom wants to start doing some HIIT. Can anyone suggest some good beginner workouts?

 

Chinese Pepper Tofu + Faux Fried Rice

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Dry is the new fry.

 

I had never even HEARD of such a thing until a recent dinner out at The Lawrence.  One bite of their Salt & Pepper Tofu and I knew it must be mine.

 

 

Dry fried tofu is an interesting dish.  You pan fry pressed tofu without any oil, leaving it more dense and pleasantly crisp.  It’s almost creates a tofu version of  fried chicken – though much less greasy.  The trick is to cook it slowly to remove the water from the tofu without burning it.  The dried tofu soaks up marinades more effectively, making it incredibly flavorful.

 

 

Faux fried rice was almost an after thought to this one.  I was concocting my tofu recipe and eyed a box of Kamut® Khorasan Wheat I received to sample.

Asian dishes need fried rice… this isn’t exactly rice, but it worked.  I think it is better because I do not like especially like rice, and thanks to this box I discovered that I DO like Kamut.

 

 

Kamut has crazy-high amount of nutrients vs. other wheats, and has selenium, fiber, and… drumroll please… a good amount of protein (7g per serving)!  Kamut sent me flour, pasta, and berries.  The Kamut Berries* (sold under the Bob’s Mill Label) are what I used here.  It was my first time cooking them myself and I was quite pleased.  The package suggests soaking them over night, but I ignored that little detail and they turned out just fine.  Wheat berries have long been my favorite carb on the hot bar at Whole Paycheck Foods, and these Kamut berries are very similar.  They are fairly large in size (think large pearl couscous), chewy, nutty, and a little on the sweet side.

*Yes, I received this for free.  No, it didn’t affect my opinion… I had a hard time keeping my mouth shut if I don’t like something. 😉

 

 

After it as all dried and fried, I marinated my tofu in rice vinegar before coating it in a mixture of rice flour, pepper, and Chinese 5-Spice.  5-Spice is an awesome blend of  fennel, cloves, Szechuan peppercorn, star anise, and cinnamon – encompassing the five primary flavors of Chinese cuisine (sweet, sour, pungent, bitter, and salty).

That peppery goodness with the ginger and sweet red pepper-laced “fried rice” was so good made me wonder how I ever ate Chinese take-out.

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Chinese Pepper Tofu + Faux Fried Rice

For the Tofu:

  • 5 oz tofu, pressed and patted dry
  • Rice vinegar
  • 2 T brown rice flour
  • 1 tsp corn starch
  • 1/2 tsp black pepper
  • 1/4 tsp Chinese 5-spice
  • Oil

 

Cut pressed tofu into cubes or triangles, about 1 inch thick.  Place tofu in a non-stick pan over low-medium heat (my electric stove top was on 4), leaving room between pieces.  Slow cooking important so that tofu doesn’t stick or burn before the water has time to evaporate out.  Do NOT use oil – you are trying to leech all of the moisture.

As the tofu cooks, use a spatula to frequently press down on each piece.  Once the bottom sides are firm and golden in color, flip the tofu pieces and fry the other side, again pressing each piece.  They are done when they are golden and firm on both sides.

Place tofu in just enough rice wine vinegar to submerge and stir.  Marinate 10-15 mins.

Meanwhile, mix together remaining ingredients in a small bowl.

Lightly coat tofu in the flour mix.  Lightly spray pieces with oil (I have a can of EVOO from Trader Joe’s) and place in pan over medium heat.  Cook until outside are once again golden, turning once.  Note: If you don’t have spray oil, just place a small amount of oil in the bottom of your pan.

 

 

For the Faux Fried Rice:

  • 1serving (~1/2 C) Kamut (or other grain), pre-cooked
  • Olive oil
  • 1 clove garlic, minced
  • 1-in piece fresh ginger, minced
  • Red pepper
  • Green onion
  • Shiitake mushroom
  • Spinach
  • Egg whites (leave out to make vegan)
  • 1/8 tsp turmeric
  • Lime wedge

 

Heat a small amount of olive oil In a wok or skillet, and sauté garlic and ginger.

Add the other veggies (except spinach) and sauté until just softening.  

Add your grain and spinach, stirring to mix it with the other veggies.  When spinach is slightly wilted, add the egg (if using) and turmeric.  Cook until egg is done, ~5 mins.

Plate with your tofu and a twist of lime.

Enjoy!

***

This is a little more time-consuming than my bakedChili Nutty Tofu, but totally worth it!

Have you ever dry fried tofu?

What is your favorite dish at Asian restaurants?

 

Friday Foodies

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If you are passionate about food, we might be BFFs.

 

 

Unless you take the last bite of dessert.

Why my  “in real life” friends (IRLFs) don’t want to talk about food 24×7 is beyond me!  One of the coolest things about blogging is discovering other people who are just as passionate about food and the creative process as I am.  I  think that’s why the IRLFs friends encouraged me to start a blog…

 

I get some of the best inspiration from bloggers.  For instance, yesterday morning I tried a new version of my Apple PB Socca Pie.  This idea was made even decadent when combined with the Pure 2 Raw twins’ Socca French Toast!

 

 

I followed my breakfast socca recipe, but dipped it in a version of their french toast coating.  My dip was simply 1/4 C egg whites, 1/2 tsp cinnamon, and a few drops of  liquid stevia.  Then I topped with a mix of sugar-free syrup and protein power and a fresh nectarine.  So. Good.

 

This Friday I want to talk about some of my best foodies.  These ladies took an idea I had and made it their own.  I can’t wait to try their interpretations!

 

Allie @ Forgotten Beast (who is also training for a figure competition!) took my Cauliflower Crust Pizza and turned it into a Cabbage Crust topped with tomato and a TVP “sausage.”

 

 

Sarah @ Chunky Tales doubled my recipe for Low-Fat Peanut Almond Butter and put it in a jar for safe keeping.  Why didn’t I think of jarring it?!

 

 

Ashley @ Freckles and Spice took my Oatmeal Cookie Dough Smoothie to a new level adding figs and maca.

 

 

Lauren @ Oatmeal After Spinning made my Chick-Less Nuggets and used them as a salad topper.  He meat-eating husband even proclaimed “it tastes like chicken!”

Note: Wednesday I posted about her Vegan Bread Pudding, which I turned high-protein with P28 Bread.  It’s a must try.

 

 

Last, but never least…. my “twin” Meg @ A Dash of Meg wrote the sweetest post yesterday where she mentioned trying my Carrot Cake Protein Batter, Cauliflower Pizza Crust, and PB & Jeggs.  In a genius move she ran with that last idea, turning it into a a fall dish by making a “Pumped Up Egg Scramble.”

Pumpkin and Eggs?!  I would have never thought of that one.  

 

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Speaking of foodie friends… it’s also time from another Foodie Penpal reveal!

 

This month my “pal” was Rachel @ The Health Revival.  Rachel put together the cutest package full of protein powder, almonds, and a few treats.

 

 

Unfortunately a lot of the proteins had too much sugar for my nutrition plan, but you better believe I saved that fig, fennel, and almond chocolate bar for cheat day!  And my concierge thoroughly enjoyed what I could not. 🙂

 

Don’t you want to get in to the action?

To sign up for a Foodie PenPals in September, click here to fill out the form on that lovely Lindsay’s site.  It’s that easy!  You don’t have to be a blogger, and the spending limit is just $15.  The only requirement is that you be a US or Canadian resident.

Join in by September 4th as pairings will be emailed on September 5th!

***

In honor of Labor Day, I am taking Monday off.  I hope you all have a fantastic long weekend, without any laboring. 🙂

What blogger recipes have you taken and made your own?

Any fun plans for the last long weekend of the summer? I can’t believe it’s almost fall!

 

Key Lime Pie Smoothie

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To be honest, I’m not a big Key Lime Pie fan.

When Allie requested a smoothie version, I cringed a bit.  She was the inspiration for the Oatmeal Cookie Dough Shake, which is one of the most popular I’ve made… so I trusted her idea and set my mind to filling her request.

Cool down after a workout with this healthy Key Lime Pie Protein Shake!

My problem with key lime pies in the past is that the balance of tart and sweet is not right.  Have you ever taken a huge bite of a too-green-to-be-real pie and nearly spit it out because it’s too sour, or so sweet that your teeth hurt?  One bad experience can ruin you.

My dad would order a slice anywhere we went, and after one such achingly sweet bite I decided I would forever stick to my usual chocolate dessert orders.  Tragic, I tell you.

Cool down after a workout with this healthy Key Lime Pie Protein Shake!

I guarantee that this smoothie won’t end in such a tragedy.  The lime is balanced with the natural sweetness of banana and a bit of stevia.  Hints of vanilla and almond give it more depth  of flavor, also helping to balance the lime.  The key lime green color is all-natural from spinach, rather than the neon glow of food coloring.  One of my favorite features is the creaminess.  The banana gives it a great texture, and – if you use the Guar Gum – it will further enhance the decadent smoothness.

Of course everyone’s favorite part of pie is the crust.  Rather than the usual buttery calorie bomb, I rimmed my glass in a mix of crushed cereal and sugar-free maple syrup.  Crunchy goodness with each sip!

Cool down after a workout with this healthy Key Lime Pie Protein Shake!

Whipped cream topping is standard on many pies.  A drinkable version shouldn’t lack that finishing touch!  For this shake, I made a quick cream from coconut flour and vanilla almond milk.

The fluff floated atop my pie-drink and you better believe I hoarded that deliciousness until the last drop was gone.

Cool down after a workout with this healthy Key Lime Pie Protein Shake!

Cool down after a workout with this healthy, vegan Key Lime Pie Protein Shake!

Key Lime Pie Protein Shake

  • 1 C spinach
  • 1 scoop vanilla protein powder (I use Growing Naturals)
  • 1/2 banana
  • 1/4 C unsweetened vanilla almond milk
  • 4-5 T fresh lime juice (or 1/4 small lime if you have a Vitamix)
  • 1 T ground flax
  • 1/4 tsp almond extract
  • 1/4 tsp Guar Gum (optional)
  • 7-8 drops liquid stevia (or other sweetener)
  • Ice, to taste

For “Crust”

  • 2 T cereal crumbs
  • Sugar-fee maple syrup
For “Cream” Topping
  • 1 tsp coconut flour
  • 2 tsp water
  • 1 drop liquid stevia

Combine all smoothie ingredients in blender and blend until smooth.

For the “crust,” lightly coat the rim of your glass with maple syrup and dunk in cereal crumbs – it’s just like rimming a margarita glass with salt.

For the “cream,” mix all ingredients in a small bowl.  Adjust liquid as needed.

Carefully pour your smoothie into the rimmed glass and top with cream.

Enjoy!

***

I leave you with my favorite pie quote from Jack Handy: “When you die, if you get a choice between going to regular heaven or pie heaven, choose pie heaven. It might be a trick, but if it’s not, mmmmmmmm, boy.”

What is your favorite pie?

If you had a choice, what kind of food-related heaven would you choose?

Apple Peanut Butter Socca Pie

By

When the moon sun hits your eye like a big socca pie…

I’m having a serious love affair with breakfast foods like these PrOATein Pancakes or this Tiramisu Parfait.

With fall fast approaching, each week the apples are more and more delicious.  The Galas I bought at the Farmer’s Market this weekend are almost dessert-like.  Almost.

All they need is a good pie crust.  

Filling and full of protein, this breakfast could masquerade as dessert.

Sweet Gala apples topping a creamy peanut butter “frosting” could make me happy after any meal, but as a guilt-free dessert breakfast it’s even better. 

I really loved the socca as the base.  It’s pancake-like texture was perfect with the juicy crunch of the apple.  The warm spices in the socca make it even more reminiscent of apple pie.

If you haven’t made socca before, this is the time to try it.  It’s not hard – easier than pancakes!  I should know – half of my pancakes become pancake scrambles.

Don’t you want to dive into that creamy deliciousness?!  

For my dairy-free and vegan friends: This can be easily made a vegan treat.  Just replace the Greek yogurt with a non-dairy yogurt.  Be sure to adjust for the added moisture (Greek yogurt is thicker than the regular stuff); you will probably not need the tablespoon of almond milk.  Alternatively, you could leave out the yogurt completely and simply have a peanut flour frosting!

Note: I always spring for organic apples.  Apples are the top offender on the Dirty Dozen list!

 

Apple Peanut Butter Pie Socca

For the Socca

  • 1/4 C chickpea flour
  • 1/2 tsp cinnamon
  • 1/8 tsp allspice
  • 1/8 tsp nutmeg
  • 1/4 C water
  • 1/2 tsp vanilla extract
  • 4-5 drops liquid stevia
  • 1/4 tsp butter extract (optional)

For the Topping

  • 2 oz Greek yogurt (use soy/almond yogurt, or leave out completely to make dairy-free/vegan)
  • 2 T peanut flour
  • 1 T unsweetened almond milk
  • 1/4 tsp cinnamon
  • 2-3 drops liquid stevia
  • 1 small apple

For the Socca:

Preheat oven to high broil.

In a small bowl, combine dry ingredients.  Add wet ingredients and stir to combine.

Pour batter in a small, well-oiled (I used PAM) oven-proof skillet over med-high heat.  Allow to cook until nearly done, 4-5 mins.

Set aside, allowing to cool slightly while mixing the topping.

For the Topping:

In small bowl, combine remaining ingredients (except the apple).  Spread across the room-temp socca (still in the skillet).

Thinly slice the apple, and arrange pieces atop the socca. 

Place in oven on high broil for 3-4 mins.  Watch carefully – it will go from perfect to burnt very quickly (not that I would know…).

Remove from oven and transfer to plate.  Sprinkle with cinnamon and enjoy!

Makes 1 serving.

Approximate Nutritionals: 3.7 g fat, 37.1mg sodium, 29.9g carbohydrates, 6.3g fiber, 13.6 g sugar, 19.3g protein

***

I need to place an order on iHerb for more peanut flour… any suggestions for new things to try while I’m at it?  

FYI: iHerb.com is a great place to find healthy ingredients your grocer may not have (like peanut flour).  Use the code USO924 for $5 off your first order!

Have you ever made socca?

What  are you most looking forward to bringing back to your menu rotation this fall?

Low-Fat Peanut Almond Butter

By

I’m terrible at making nut butter.  

Does that get me kicked out of the blog world?  The only one I’ve ever successfully made was a Spiced Almond Butter.

Until today.  I found a workaround.

One my training diet, I can’t have a ton of fats.  However, I do get to have a handful of almonds or seeds each day.  I’m forever searching for a way to maximize the nutty deliciousness.  What can I say – I’m a volume eater.

With this low-fat peanut almond butter, I can have a heaping 2 tablespoons of the good stuff.  I’ve been taking full advantage – smearing it on toast, stirring it into Greek yogurt, dipping apple slices in it… name your favorite way to eat peanut butter and this is a worthy sub!

For a protein-filled breakfast, I slathered it on a piece of P28 high protein bread and topped it with fresh peaches.

The true test was when I craved it on a cheat day.  On a day when anything goes, I still slathered a piece of toasted bread with this butter and happily snacked away.  Of course, that “bread” was a slice of chocolate pound cake. 😉

Recipe at the bottom, after a quick, unrelated review…

You may have seen Energy Bits reviews floating around the blogs lately.  At 64% protein, I REALLY wanted these to live up to the hype.

Spirulina has been gaining popularity lately.  These bits are made from 100% organic spirulina algae.  It’s super high in protein, low in calories, and will supposedly “boost your athletic performance, supercharge your run or crank up your endurance while working or working out.“

Sounds almost too good to be true, right?

Well…. it was for me.  I didn’t notice the slightest difference.

Ideally you are supposed to chew them.  I tried one and nearly gagged, so I opted to swallow the rest.  I waited a good 45 mins to let it hit my system before working out, but no dice.  Maybe they’d work if you took them more consistently?

I received these at no charge through the Fitfluential Ambassador  program.  This is my honest opinion.  I wanted to like them… but I can’t see spending $115 on this product.  Thank you to the Energy Bits crew for allowing me to sample the product!

Low-Fat Peanut Almond Butter

  • 1/4 cup almond flour
  • 3 T peanut flour
  • 1/4 cup almond milk
  • 6 drops vanilla liquid stevia
  • 1/4 tsp cinnamon (optional)

Mix nut flours and almond milk until combined.  You may adjust liquids to desired consistency.  If too thin, place the mix in the fridge to thicken. Add sweetener and cinnamon, if desired.

Makes ~8T.

Approximate Nutritionals (per tablespoon): 32 calories, 2.2g fat, 5.6g sodium, 1.6g carbohydrates, 0.8g fiber, 0.3g sugar, 2.3g protein

***

Today my dad would have turned 57.  It’s hard to believe he’s been gone 4 years… but he is forever my inspiration.  Happy Birthday, Daddy.

“Death ends a life, not a relationship.” – Mitch Albom

Are you a successful nut butter maker? (Sarah, you can’t answer, #nuttybutter )

What is your favorite nut butter pairing?

Tales from the Gym + Caffeinated Giveaway

By

There’s one in every crowd.

You  know the one.  The dude that you keep catching staring at you in the gym.  You know it’s just a matter of time before he comes over to chat.  Monday was that day.

First, you have to picture this guy.  Mid-30s, frat boy hair cut, tattoos up on arm… fairly big guy with a little beer belly.   He sauntered up to me while I was adding weight to the seated row machine.

He opened his mouth to reveal one of the most Southern accents I’ve heard in Atlanta.

Frat Man: “I believe that’s more than you weigh.”

Me: “Not quite, but close.”

Frat Man: “I’ve been watching you.  You’re strong.”

Me: “Thank you.”

We went our separate ways, but I notice he’s still glancing over at me.  Later I was doing my calf raises and he asked if he could work in.  I obliged, but before he started, he had to add more commentary.

Frat Man: “I’m sorry I keep staring at you.  I can’t help it – you look just like Tinkerbell.”

Me: “Well… thanks!  I love Tinker.”

Frat Man: “I mean it.  Straight from the TV… how much do you weigh?”

Me: “I’m not really sure.”

Frat Man: “Well, you look good.”

Me: “Thanks.  Have a great workout.”

All of this went down in the least creepy way possible (trust me – I know creepy).  Well, aside from the fact that he said he’s been watching me.  LOL!

Slightly less funny, but still amusing.  This was on the television at the gym yesterday morning:

Daria.

I kind of wanted to stop and watch.

But I mentioned a giveaway, right?

This is one of the more exciting giveaways I’ve done, IMHO.  Reason being is that I LOVE this product.  Often I see giveaways for products that aren’t so great.  Of course, everyone has different tastes… but I do make it a point to try samples before agreeing to a giveaway.  There have been products I’ve turned down – I feel like it reflects badly on me if you are sent something that isn’t that great!

That’s not the case with this giveaway (or with the P28 Bread – I am in LOVE).

Chike contacted me about their coffee protein powder a few weeks ago.  I was hesitant – often I find coffee-flavored stuff to be too fake.  I like the real thing.  The rep assured me the caffeine content was the same as a 2 espresso shots, and it was low sugar/low sodium I knew I had to give it a shot.  Enter: a new addiction.

Who needs Starbucks when you can have a homemade protein mocha frapp with a fraction of the sugar?  If you were to order a Grande (16 oz) Mocha Frappucchino Light at Starbucks, you’d be drinking 130 calories, 28g carbs, 26g sugar, and 4g of protein.  You might as well just swallow 2 tablespoons of sugar.

With 20g of whey protein, 23 vitamins & minerals, and just 2g sugar, this powder makes for a perfect pre-workout shake.  Sunday I was feeling really sluggish after eating too many salty truffle fries on cheat day (I woke up feeling hung over!), but I downed this before meeting my trainer and had a great leg workout.

In my re-creation of the frappuccino, you’ll only have the 2g of sugar from the Chike protein powder and an additional 6-7g from half of a banana.  This is a mocha (any excuse for chocolate in the morning), but you could change up the flavors to recreate your favorite.

Check out this Pumpkin Frapp I did last fall, for example.

You guys know I can’t make a smoothie without adding spinach, so this delicious beverage has a slightly green-ish tint.  The banana added natural sweetness and lent a creamy texture to the drink.

I can never stress enough – use good cocoa!!!  Your drink will be 10x better and 1T of the good stuff won’t break the bank. 🙂

Recipe at bottom.

I’ll get off my sugar-soap box now and tell you how you can get your own Chike High Protein Coffee.

3 winners will be randomly chosen to receive 5 packets of the coffee, and a Chike Blender bottle.  You can never have enough blender bottles.

Receive up to 4 entries:

  1. Follow me on Twitter or Subscribe to the Sprint 2 the Table RSS feed or email
  2. Tweet: You could say something like: I’ve entered to win a blender bottle and sample pack from @iLikeChike with @sprint2thetable http://wp.me/p16jDn-1rZ  #giveaway
  3. Be Social: Twitter Follow Chike, Pinterest Follow Me and/or Pin Something of Mine, Instagram Follow Me
  4. Comment: What is your go-to caffeinated beverage?

Please leave a *separate comment* for each entry!

Giveaway ends at 11:59pm EST Thursday night,  August 23rd.  The winner will be announced here on Friday, August 24th!

Open to US Residents only.  If you’d like to try these bars but didn’t win, you can order your own on the Chike website.

Mocha Protein Frappuccino

  • 1 serving Chike High Protein Coffee (or 1 scoop protein powder + 1 tsp instant coffee)
  • 1 C spinach (optional)
  • 1/2 medium banana
  • 1 T cocoa powder
  • 7-8 drops liquid Stevia
  • 1/4 C unsweetened vanilla almond milk
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla
  • 1.8 tsp Guar Gum (optional, acts as a thickener)
  • Ice, to taste

Place all ingredients in blander and mix until smooth.

Top with your favorite add-ins – I used raw oats here – and enjoy!

***

Yesterday we lost one of the most brilliantly funny comedians to walk this earth.  RIP to Phyllis Diller.  I’ll leave you with her wisdom: “Best way to get rid of kitchen odors: Eat out.”

What is your funniest gym interaction?

Are you concerned with sugar intake? 

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