Sprint 2 the Table

Appetites and Adventures

Weird Holiday Flavors + WIAW

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40% of the items in a grocery store are new each year.

I’d rather have an actual Oreo Blizzard

According to what Michael Pollen found in his research.  I doubted this until I realized that new flavors and formulas count.  Think about all the variations done on Oreos – peanut butter, mint, 100 calorie packets… it’s endless.

An article on So Good Blog called out food-makers for going too far on the holiday variations.  Specifically cited is Chocolate Eggnog (agreed – but I don’t like nog) and Pumpkin Cream Cheese (he’s crazy… pumpkin was practically born on a bagel).

On my list is peppermint-flavored items.  I like peppermints, but please don’t add the flavor to perfectly good food.  Like coffee.

 

Enough about bad foods.  It’s What I Ate Wednesday!

 

Pre-Workout Breakfast:

When I workout first thing in the morning I usually don’t eat anything more than a nibble of peanut butter or a date.  That is unless I wake up STARVING!  After the killer workout yesterday I must have been burning food like a mad man woman in my sleep!

I heated a Van’s Organic Blueberry Waffle in the oven and topped it with banana, cinnamon, and sugar-free syrup.

Perfect for my needs… I did a solid hour with some heavy weights.

Post-workout snack:

Since the pre-workout was only a waffle, I was ready for more after I finished in the gym.  My post-workout 20g of protein (must-have to build muscle!) came in the form of a (green) sweet potato protein shake.

Sweet Potato Protein Shake

  • 3 T sweet potato puree
  • 1 C spinach
  • 3/4 C unsweetened vanilla coconut milk (a la So Delicious)
  • 1 scoop vanilla protein powder
  • 2 tsp ground flax seeds
  • 1 tsp maca
  • 1/4 tsp cinnamon
  • Pinch of guar gum (to thicken)
  • Shake of salt
  • Ice + water, to taste

*Normally I add Stevia or banana to sweeten my shakes, but the So Delicious and the sweet potato provided enough sweetness on their own!

Lunch:

If you read my post yesterday you may have seen a lovely salad.  So lovely that I had a repeat for lunch today.

 

Those carrot patties are really incredible (hot or cold) and I love having my Basil Walnut Pesto creation (also on yesterday’s post) in the salad mix.  The sweet bursts from the pomegranate seeds make for a fun salad.  (Read: Trying to avoid staining the shirt I wore to work.)

Dinner:

This barley-based “risotto” was even better than I expected!

This recipe will come tomorrow, along with a special feature –

I scored an interview with Chef Cindi Avilia, who works in recipe development for Lightlife!

Snacks:

I had a little biscuit-baking fail… and snacked on my misery while deciding that yes, they really were un-servable (is that a word?).

There was also a citrus Kombucha involved.  I love Kombucha.

Old pic… same drink, sans jerky

I made 100 Sparkling Cake Balls (cake balls made with sparkling wine, in case you missed it) for orders received (so exciting – people are BUYING my food!)… which called for a little pairing experiment. 😉

***

Head over to Peas and Crayons to celebrated the Humpty-Hump on Jenn’s What I Ate Wednesday.

Have you seen any crazy holiday flavors?  Which ones do you like or dislike?

What’s your best holiday baking fail?

Basil Walnut Pesto (and Carrot Patties)

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Variety is the spice of life.

 

 

I’ve mentioned before that my workouts change in the winter – less running, more indoor activities.  Thankfully I have found some friends to work out with to help shake things up.  This weekend was spin class, today was a circuit workout… both were things I never would have done without a friend.  Friends = variety.

Another benefit of a workout buddy is that you can’t get lazy.  I almost ditched the post-circuit cardio, but didn’t want to look like a wuss in front of my friend.  It’s so true what they say – you never regret doing a workout.

 

Here are a few ideas if you’re looking to shake things up too:

 


Of course, we all want to work off the cookies… but truth be told I’m legit on a sweets overload (sorry – it’s about to get colder now that hell has frozen over).  I’ve been craving straight up VEGGIES.  This is where it’s nice to have blog friends.  There are SO many great ideas for winter veggies floating around the interwebs.

 

Great idea #1:

Curried Carrot Patties by  Irina @ Nutty Crunch

 

 

 

Of course I made a couple ingredient modifications:

  • Used 4 HUGE carrots rather than small to medium (go big or go home!)
  • Subbed Herbamare for salt
  • Increased curry powder to 1/2 tsp
  • Added 1/4 tsp red pepper flakes
  • Turned a slice of Ezekial bread into small toasted bread bits rather than “crumbs”

 

I also prepared mine a bit differently because I didn’t fully read the directions due to my genius creativity.  Rather than coating the patties with some of the chia egg and dipping into bread crumbs, I mixed the whole shebang together in one bowl.  The power of chia eggs must be fierce, because the carrot-heavy patties miraculously held together!

 

My result looks totally different from Irina’s, but they were delicious!  Even more so with a big glob of this on top:

 

Great idea #2:

 

Basil Walnut Pesto.

Using walnuts rather than pine nuts has a few benefits: it’s cheaper, has better nutritional content, and you don’t have to worry about palate-destroying conditions caused by Chinese exports.

 

While I do love walnuts, what made this pesto possibly the best I’ve made yet was the bit of sun-dried tomato.  You can barely detect the flavor, but it adds depth and a pleasant sweetness to the spread.

 

 

I enjoyed the pesto many ways, but it was particularly good atop the carrot patties over a bed of spinach, bean sprouts, and pomegranate seeds.

Festive and healthy.  Just what I needed to ready myself for more Christmas cookies.

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Walnut Pesto

Adapted from Saveur

  • 1.5 C packed basil
  • 1/2 C olive oil
  • 1/3 C toasted walnuts
  • 1/4 C yellow onion
  • 1/4 C grated pecorino
  • 1/4 C grated Parmesan
  • 2 T sun-dried tomatoes, re-hydrated and chopped
  • 2 T reserved water from sun-dried tomato re-hydration
  • 2 T freshly-squeezed lemon juice
  • 2 cloves garlic
  • S+P, to taste

 

Place all ingredients except olive oil in processor and begin to blend.  Gradually add olive oil, blending until finely chopped.

Store refrigerated for up to one week or much longer in the freezer.

Makes ~1.5 cups.

***

Baking season and I are developing a love-hate relationship.

Are you a victim of sugar-overload yet?

Do you prefer to workout alone or with a partner/trainer?  A little of both?

 

Pumpkin Protein Bars

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Get “pumped” up.

Maybe not quiiiiite as pumped as Hans, Franz, and Arnold.

 

Weights are my winter my focus though.  When you are lifting weights, you need to take in enough protein to build muscle and achieve that toned look.  (Click here for more on Building Muscle/Protein Intake) 

Getting enough protein is sometimes hard to do on a diet that is plant-based.  No worries.  I baked my way to getting protein… and it even involves pumpkin!  Bonus: they are low sugar.

 

 

These pumpkin bars are easy to make – just one bowl and you’re done.  They are extremely moist (thank you, pumpkin).  If you like a more “cake-like” bar, just add more flour.

One of my favorite things about this recipe is that the bars freeze really well.  Unbelievably, I think they got even better post-freeze with a quick 20 seconds in the microwave.

 

 

I cut mine up in to pretty small squares.  I did the nutritionals for one square, but I eat 2 at a time.  That’s 5g of protein for 100 calories and <3g of sugar.  Perfect for a little pre-workout fuel.

Recipe at the bottom!

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My ankle has been jacked up (yep, that’s the technical term) since the Thanksgiving Half Marathon so I’ve been loyal to my commitment not to run. 🙂  Of course, since I can’t run I really WANT to go for a run.  *sigh*

I did try something new this week – spinning!  I did it once before in high school and my butt was so sore after I swore I’d never do it again.  10-ish years later, the pain is butt a memory (haha) and I got back in the saddle.  It was so much fun!  The hour flew by – we had sing-a-longs, did “hill” intervals, sprinted it out, and did something called jumps.  I can’t wait to do it again!

 

Workout Recap (11/28-12/4)

  • Monday – 30 mins stationary bike intervals, Biceps/Back, 100 push-ups
  • Tuesday – My Favorite Intervals, Ab Ripper X, 100 push-ups 
  • Wednesday – Tris/Chest/Abs with trainer, 100 push-ups
  • Thursday – 100 Workout, Kickboxing 
  • Friday – Shoulders, Bike intervals, 100 push-ups
  • Saturday – Spinning, 100 push-ups
  • Sunday – Elliptical intervals (1 hour!), Glutes, 100 push-ups

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Pumpkin Protein Bars

Adapted from this Jamie Eason LiveFit Recipe.

  • 1/4 C xylitol
  • 1/4 C NuNaturals Baking Fiber Blend
  • 1 – 4 oz. jar baby food prunes
  • 2 tsp. ground cinnamon
  • 1 ½ tsp. ground ginger
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 4 large egg whites
  • 2 C pumpkin puree (or 1 can)
  • 1 C quick cooking oatmeal
  • 1/2 C chickpea flour
  • 1/4 C coconut flour
  • 2 scoops vanilla protein powder
  • ½ cup almond milk

 

Preheat oven to 350 degrees and prepare large Pyrex (9 x 13).

Combine all ingredients in large bowl.  Spread evenly in pyrex and bake for 20-25 mins.

Makes 26 squares.

Note: You could use apple sauce or date paces in place of the prunes.

Approximate nutrition per square: 50 calories, 0.7g fat, 9.6g carbs, 2.5g fiber, 1.4g sugar, 2.5g protein

***

I have a case of the Mondays.

Do you spin?

What is your favorite thing to eat before and after a good workout?

 

Grateful Thanksgiving

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Grateful as in Grateful Dead.

 

I had a post-race “Friendsgiving” at one of my favorite local restaurants – Rosebud.  How is that related to the Dead?  Rosebud is named for one of Jerry Garcia’s guitars, the one he played in his last show in July of 1995.

A celebratory glass of sparkling with our (now empty) app plates

 

Ron Eyester, the chef and owner, put together one incredible (and HUGE) Thanksgiving feast.

We began with an appetizer consisting of Pimento Cheese, Trail Mix, Smoked Trout Pate, Housemade Pickled Vegetables, and crackers dusted with something spicy (cayenne?).  The Pimento Cheese was our favorite, with the trail mix in a close second (I love those wasabi things).  The Trout Pate was the only miss of the meal.

 

Next up was the main event.  The way the special menus worked you could choose Sage, Apple & Honey Roasted Turkey or Housemade Berkshire Ham with Mexican Coke Glaze.  Then you chose 3 sides from a list of 12.  There were 3 of us at lunch, which meant we could try all but 3 sides.  And so we did.

I chose the turkey with Brioche & Herb Stuffing (yes it was as good as it sounds), Cider & Maple Braised Brussels, and Red Wine & Balsamic Braised Mushrooms.  It was all wonderful.  The stuffing bordered on being bread pudding – a good thing in my book!  Turkey has never been my cup o’ tea, but Ron’s turkey was nearing perfection.  Not the least bit dried out and perfectly flavored.  I loved the sage!

 

Carla’s also chose the turkey and brussels, but ordered the Buttermilk Whipped Potatoes and Baby Carrots with Fennel, Citrus, and Cardamom.  The carrots were one of my favorite sides; they were left fairly crisp and the hints of fennel and citrus made for a fun flavor.

 

Corinne chose the ham.  It was good, but I’m glad I didn’t get it.  A little too sweet as a main for my taste, but if you like honey-baked ham you would love it.  Her sides included the Whipped Sweet Potatoes with Ginger & Sweet Chili, Green Beans with Fresh Garlic and Sea Salt, and Mexican Coke Braised Local Greens with Smoked Ham Bone.  I don’t even know how to choose a favorite.  Maybe the beans?!  I really appreciated how they kitchen left the veggies with some bite rather than cooking them to the point of soggy (all too often the case).

 

Since all of this clearly wasn’t enough food, Ron sent us a plate of the 3 sides we didn’t order (he really is the nicest angry chef in ATL).  Our last 3 tastes:  Mac n’ Cheese, Duck Fat & Thyme Fingerling Potatoes, and Truffled Cream Corn.  The mac and cheese was done with Tillamook Cheddar and couldn’t have been more delicious.  We all agreed the corn was also pretty amazing – and none of us are big on creamed corn!

 

Everyone had a favorite potato – I don’t know if he did it on purpose, but Ron offered the 3 major potato “types” so there was something for everyone.  I was all about the whipped sweet potatoes.

 

My favorite course is always last – dessert!  Chocolate Tart, Bread Pudding with Dried Cherries, Salted Browned Butter Cookies, and Apple Cake with Cardamom Cream.  I love chocolate… but those cookies are my favorite.  I’m convinced he puts crack in them.

 

A “Friendsgiving” lunch at Rosebud was the perfect race recovery meal.  But I had to get home to make the treat you saw in Friday’s post to bring to a Thanksgiving potluck dinner (big revel tomorrow… suspense, I know).  Because one gluttonous holiday meal is never enough. 😉

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Speaking of gluttony… it’s Monday recap time.

Last week brought 2 big accomplishments – the Thanksgiving Half Marathon and I did my 100 push-ups EVERY DAY.  That’s 700 push-ups last week!!!  3 accomplishments if you count the fact that I took TWO rest days.

Looking ahead, I’m ready cut back on the running for a while.  My focus will be more on weights and kickboxing – just in time for the arrival of more winter-like weather (I can’t stand to run in the cold).

 

Workout Recap (11/21-11/27)

  • Monday – 30 mins stationary bike intervals, Biceps/Back, 100 push-ups
  • Tuesday – 2 mile run, 2 mile walk, 100 push-ups 
  • Wednesday – Tris/Chest, Ab Ripper X, 100 push-ups
  • Thursday – Half Marathon, 100 push-ups 
  • Friday – 100 push-ups
  • Saturday – 2 mile walk, 100 push-ups
  • Sunday – Kickboxing, 100 push-ups

***

 I promise some healthier foods are coming… after tomorrow dessert post!

Have you ever eaten your Thanksgiving meal at a restaurant?

Do your workouts change in the winter months?

 

Friday at 5

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I mean… 5 for Friday.

Someone is ready for the weekend!

 

Here are five things that make me happy this week:

1. Special Delivery From Italy

 

 

The wine I had shipped back from my trip arrived today!  It was all I could do not to stay home and sample them all.

 

 

2. Oatmeal on Chilly Mornings

The weather here has been so weird, but I think the crisp air is here to stay this time.

 

 

In my bowl:

  • Oats
  • Almond milk
  • Cinnamon
  • Cottage cheese
  • Peanut Flour
  • Blueberries

 

3. Holiday Baking

 

 

Sparkling Cake Balls were the winners this week.  Next week, a post on what was in that mystery picture I posted Monday.

Annnnd…. another balla cake ball flavor coming soon…

 

4. Blogger Meet Ups

 

Left to right: Alayna, Me, Kristy, Stacy, Brooke, Carol, Traci, Lee, Tina, Heather, and Heather (and Tracy, not pictured)

 

ATL blogger get togethers are the best… Imma be tired in the morning though!  Special thanks to Tuk Tuk for hosting and Kristy for getting us the hook up.

The food was good, the service was above and beyond!

 

 

…and thanks to the guys at the bar who bought us all shots. 🙂

 

5. Lunchtime Core Class, Followed by Body Pump

 

 

Killa way to jump start the afternoon.  I work SO much more efficiently if I can workout midday.

***

I’m going to Atlanta’s largest museum for a jazz and cocktail event tonight.  Which is exciting, but making this day ever so long.

What has made you happy this week?

Do you work better if you can take a little mid-afternoon break?

 

Fig and Feta Shortbread Cookies

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I’ve begun holiday baking experimentation in earnest this week.  

My Whole Foods bill was borderline embarrassing.

This is particularly good:

If you can guess what it is, I’ll save you some. 😉

Today I’m sharing a shortbread recipe adapted from my Rosemary Shortbread Cookies.  I reduced it a bit for self-control experimentation purposes, but you can easily double it.

Sweet and salty is my favorite combination.  I wanted to create a cookie that would satiate that craving in a unique way.

It was my first time working with dried Black Mission Figs and it won’t be my last!  Dried figs are a great option when you need to control the moisture in a recipe, or when figs are no longer in season.

Their sweetness paired with a salty feta cheese was a wonderful combo.  Be sure to use a high quality feta from the cheese counter – none of that pre-crumbled stuff sold next to the plastic-wrapped slices.

The cookie itself is made more savory with the use of whole wheat flour, almost reminiscent of a biscuit.  However, you can use all white flour for a sweeter, more smooth “cookie” feel.

One of my favorite parts about this cookie is that you can make the batter, roll it up, and keep it in the freezer until you are ready to bake the cookies off.  Perfect for a holiday party take-along!

Last week I had some awesome workouts.  Too bad I had some not-so-awesome over-indulgence this weekend.  This week I will be better!  Focusing on the positive, I’m back in the saddle with running.  PT has helped a lot and I managed to run pain-free again!!!

Workout Recap (11/8-11/13)

  • Monday – 5 mile run, Shoulders/Glutes, 6 min plank sequence
  • Tuesday – P90X Biceps/Back, Ab Ripper X, 100 push-ups 
  • Wednesday – 5 mile run, 100 push-ups
  • Thursday – 30 min core class, Body Pump, 100 Workout
  • Friday – 45 min full-body workout with trainer, 20 mins Stairmaster, 100 push-ups
  • Saturday – 13 mile run, 100 push-ups
  • Sunday – 15 min stationary bike, Triceps/Chest, 30 mins elliptical intervals, 6 min plank sequence

Fig & Feta Shortbread Cookies

by Laura Hall

Prep Time: 15 mins

Keywords: bake dessert fig feta cheese cookie spring

Ingredients (16 cookies)

  • 3/4 C all-purpose flour
  • 1/4 C whole wheat flour
  • 1/4 tsp baking powder
  • shake of salt
  • 1/4 C salted butter, softened
  • 2 T extra virgin olive oil
  • 2 tsp light agave nectar
  • 1/4 C confectioners (powdered) sugar
  • 1/3 C dried black mission figs, diced
  • 3-4 T feta, crumbled

Instructions

In a medium bowl, whisk together flours, salt, and baking powder.

In a large bowl using an electric mixer (I used a hand-held), mix together butter, olive oil, agave, and confectioners sugar at a low speed. Gradually add flour mixture and mix until dough produces small butter lumps.

Fold in figs and feta.

Using your hands, make a ball with the dough and transfer to a lightly floured surface. (Lightly flour your hand to make this easier!) Knead dough until it just comes together (3-4 times). Roll into a log (like the cut and bake cookie dough) and cover in parchment paper. Refrigerate 1-2 hours or freeze 30 mins, until hardened.*

Preheat oven to 325° F.

Remove from fridge and cut into small (~1/3 in thick) disks, arranging on a parchment-lined baking sheet. Bake shortbread until golden, ~17-18 mins.

*Note: You can prepare the dough ahead of time and store them in the freezer post-rollup to have on-hand for a quick, fresh cookie treat.

Powered by Recipage

***

My office holiday party is this week.  I’m excited to share the latest creations with co-workers!

Does your place of business have a potluck party or a formal affair?  Or both?

What is your favorite thing to take to a holiday party?

New Addiction

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I gave in. I now have a Pinterest account.

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Today I’m going on a long run to ensure I will be able to run the Atlanta Half Marathon on Thanksgiving.

In honor of this run, here are a few images from my crack “Inspiration” board on Pinterest.

Did this Thursday morning!

“There are some things you should know about me.

My sweat is clear and my blood is red.

My feet are tired and my knees are weak. 

My thighs are burning and my abs are hurting.

Right now my heart feels like it will burst.

But let me be abundantly clear.

When I’m finished my body will be unforgettable.”

***

I will rock this run today.

What inspires you?

Do you Pinterest?  I’d love to see your boards!

Halloween Pumpkin Roast

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Halloween is the perfect day for roasting pumpkin.

Touchdown!!! (John Bazemore/AP Photo)

Before I get into that tastiness, I need to talk a little football.  In addition to being Halloween weekend, it was a HUGE football weekend.  Georgia Tech‘s Homecoming game was against the undefeated Clemson Tigers.  Tech won pretty 31-17, making me one happy girl Saturday night. 🙂

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Every fall people go crazy over the return of canned pumpkin to grocery store shelves.  While the canned stuff is good (and convenient), it doesn’t hold a candle to homemade pumpkin puree.

Don’t use your jack-o-laterns for this.  

Recycling is good, but those are different pumpkins.  What you want to use is the smaller Sugar Pie Pumpkin, which has a sweeter, softer flesh.  They can be found at most grocery stores.

Gutted and ready to roast

Yes, it is slightly more time-consuming than opening a can.  The end result is well worth it.  There is just something about the flavor and the texture that is much, much better.  It will take your pumpkin pies and breads to a new level of delicious.

Post-Roast Pumpkin

You’ll notice a huge difference when using it for non-baking purposes too.  I love mixing it in my Greek yogurt, smoothies, and pasta dishes.

Some people lick batter out of bowls… I may have done something similar with this pumpkin skin.

Yesterday I even mixed my pumpkin puree with coconut milk and cayenne and used it as a marinade for my  tempeh before pan-frying it.  Lunch doesn’t get more fall than that!

Pumpkin-encrusted tempeh salad

The puree can be portioned and frozen for later use (if you don’t eat it all at once).  Pumpkin muffins year-round!

Pumpkin puree

The puree is decadent.  Fresh pumpkin contains more moisture than canned, making the texture absolutely fabulous.  You won’t be able to resist sprinkling some cinnamon and nutmeg on it for a mid-morning snack.

Perfect post-photo shoot snack

Don’t forget to save the seeds for roasting!

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It wasn’t a bad fitness week.  Thank you all for your well-wishes regarding my injury.  I did make the call not to run my portion of the relay.  It was a tough decision, but I just literally couldn’t run more even a mile Saturday morning.   Now I’m concentrating on healing up and being able to run the Half Marathon on Thanksgiving.  I can’t believe its less than a month away!

Workout Recap (10/24-10/30)

  • Monday – 4 mile run, 6 min plank sequence, 100 push-ups
  • Tuesday – Biceps/Back, P90X Ab Ripper X, 100 push-ups
  • Wednesday – 100 push-ups
  • Thursday – 6 mile run, 100 push-ups
  • Friday – Triceps/Chest, Ab Ripper X
  • Saturday – Shoulders/Butt, 45 mins elliptical, 100 push-ups
  • Sunday – 15 mins abs, 45 mins stationary bike, 100 push-ups

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Roasted Pumpkin

  • 1 sugar pie pumpkin
  • olive oil
  • salt

Preheat oven to 400 degrees.

Cut the pumpkin in half.  Scoop out the “guts” (save the seeds to roast later), and then slice each half once to create a total of 4 pieces.  Rub the wedges with olive oil and sprinkle with salt.  Place on a foil-lined baking sheet to bake for about an hour (or until tender).

Scoop the meat out of the skins and puree in food processor.

***

Best costume of the weekend: Charlie Sheen with Goddesses.

What was the best costume you saw this weekend (or at work today)?

What food items commonly purchased pre-made do you like to make yourself?

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