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Appetites and Adventures

Toys and Tempeh

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This weekend marked the beginning of holiday party craziness.  Friday was a formal ball and Sunday was the famed Toy Party.

You can dress 'em up

The Toy Party is especially cool because you bring a toy as your admission (+ 3 drink tickets!).  All of the toys get piled up in the middle of the event space, so at the end of the night there is an overwhelmingly huge toy mountain.

... But you can't take 'em out!

Needless to say, it was a fun night. 🙂

Tonight was holiday kickboxing (“holiday” translation: hit the bag hard in an effort to balance out the party treats).

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Tonight I tried tempeh for the first time. 

I also learned tempeh is not spelled like the AZ city.

Tofurkey’s Coconut Curry Marinate Tempeh gets two thumbs up from me!  I think I bought it at The Fresh Market, but I have seen it at Whole Paycheck Foods as well.

It was packed with flavor (the coconut was surprisingly pronounced) and came pre-sliced (read: easy prep).  For those that don’t like tofu due to texture issues, this is much closer to a meat consistency.

One package contains 2 servings – 130 calories, 3g fat, 5g fiber, 8g sugar, and 13g protein.  The sugar is a little higher than I like, but for 13g of protein, I’ll take it!

I put my tempeh slices in a pan with 1 T habanero-infused olive oil and 3-4 T red onion.  After they sauteed for a bit, I added an amazing black pepper (grown by my granddad!) and Cedar’s Chickpea Salad mix.

Cedar’s makes some fantastic mixes, but this stuff is my favorite.  Delicious heated or raw over a salad!

Then I piled the mix on top of some spinach and served it with a side of zucchini sticks.


I think I have a new addiction!

***

Then I did some banana-inspired baking… more tomorrow!  🙂

Free Chick-fil-A

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On December 27th, Christmas will be making a return.

Go to this website on Monday, December 27th to reserve your FREE Chick-fil-A Spicy Chicken Biscuit.

The chicken biscuits will given away to those with a reservation from January 3 – 8th.

Make a reservation early! When they did this promo with the Spicy Chicken Sandwich (it is GOOD), they ran out.

Top Flr + Jackie Warner DVD

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Yesterday turned out to be a lot warmer than it looked! 

 

I am so glad I got my run in then becasue it is COLD and windy today.

The run:

  • Distance: 6.15 miles
  • Time: 52:03

 

I’m pretty happy with that!    The ING Half-Marathon this spring is seeming like a better idea…

After that run, I deserved a good meal.  🙂

Last night I went to one of my favorite restaurants, Top Flr, with one of my favorite people.

Added bonus: I only paid $35 + tip for a $80 meal thanks to The Green Half.

 

Here’s what we ate with some notes:

Pan Roasted Chicken, Brussel Kim Chi, Soy Reduction – The brussels were great – just right right amount of heat.  The chicken was ok… I would have liked a little more meat and less bone.

Garlicky Chinese Long Beans in a Oyster Mushroom and Miso sauce – Long beans may be my new favorite veggie.  They retained a nice, crispy bites after being cooked lightly and coated in the mushroom sauce.

New Zealand Lamb Chops, Minted Syrup – I love good lamb, and this was perfect.  The outside was encrusted in salt and pepper, giving it a good crunch.  They were not overdone (lamb is best on the rare side of medium-rare).  The minted syrup was a little too sweet for me, but I really liked that they left the mint nearly raw.

Night & Day Quinoa, Tomato, Curried Onion & Raisin Chutney – This black and white quinoa mix was served cold, but I think they could have gotten a better “pop” from the flavor if it had been warmed.  I barely got any curry flavor and the chutney was non-existent.  Should have gotten the kale.

I enjoyed a 2006 Burgundy (forgot to write down the name = fail), and my dining partner-in-crime had my favorite cocktail: Yellow Roses.  Yellow roses is a martini made up of Top Flr’s house-made lavender-infused vodka, honey, and a fresh lemon juice. 

Dessert: we split a chocolate peanut butter bar with strawberry jam.  It was okay… there are better choices there.  The jam made the dessert, but there wasn’t enough of it.  They should have given it its own layer in the bar.  That would have given the dessert the sweetness needed to make it the jam.

The sad thing about Top Flr is the lighting – it is impossible to take a good picture in there.  Sorry. 🙁

We were going to a movie, but after an eventful dinner (our whole corner of the restaurant ended up becoming dining BFFs and sharing tastes) we felt like keeping the energy level up.  So we went country dancing.

Confession: I love to two-step.

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This morning I had time to make one of my favorite breakfasts.  The good way.

Oatmeal on the stove top.

I shared this pot with a friend before testing out Jackie Warner’s new workout DVD.

Our topping selection:

 

  • Blue Diamond Crunchy Almond Butter
  • TJ’s Valencia Peanut Butter
  • MaraNatha Cashew Butter
  • Merrilly Pumpkin Butter
  • Almonds
  • Pecans
  • Pumpkin Seeds

 

 

In my oatmeal (makes 2):

  • 1/2 C Multi-grain Oats
  • 1/2 C McCann’s Irish Oatmeal
  • 2 C Water
  • 1 Banana
  • 1 tsp Cinnamon
  • 1/2 tsp Ginger
  • 1/2 tsp Nutmeg

I topped mine with almond butter, pumpkin butter, pumpkin seeds, and pecans.  Delish and filling!

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The Jackie Warner Xtreme Timesaver DVD was a good one.  Definitely a go-to full-body quickie workout when I don’t have to hit the gym.

 

It was only 30 minutes (with a warm up and stretch!) and I worked up a little sweat.  Lots of full-body moves so you are getting the most bang for your buck.

It was pretty quad and shoulder intense, but hit all the high points.

It would have been harder if I had heavier weights… since I was in my living room, I was using soup cans.

***

Bet I looked really hard core with my chicken noodle!  🙂

 

Healthy Baking 101

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December would be one of my favorite months if it wasn’t so coooooold

 

(Yes, I just whined that).

Last night I attended a Holiday Ball with a good friend.  We had a blast getting all dressed up and dancing to some disco jams.  There were photogs all over, so I’ll be posting some of pics when I find them online.

Then we went to The Ritz for a drink. This is a side-show not to be missed.

Parking: $5

Glass of Champagne $12

Fabulous shoes that gave me blisters: $124

Watching 20-something blonde girls hanging all over potential Sugar Daddies: Priceless

 

Overall, a very successful night.  True to fashion, we ended up at a restaurant at 3am.  This is how I know my habits have changed though – we went to R. Thomas (not Waffle House) and I ordered a raw plate (not some eggy-pancakey-syrupy monstrosity).  It was quite satisfying.

Needless to say, this morning I needed some coffee to get going.  I like to try new things, so the mini bags of coffee at World Market are perfect for me.  This morning I had Pecan Pie – my favorite holiday coffee so far.  Best enjoyed oatmeal and a healthy scoop of Trader Joe’s Crunchy Valencia Peanut Butter.  It has the perfect amount of sweet, salty crunchiness (if you’re into that sort of thing).

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Since I’m in the festive holiday baking mood, I thought it would be appropriate to share some tips for making your goodies a little less fatty more healthy.

‘Tis the season to fight off the “fat” pants! 🙂

 

Healthy Baking 101

  1. Sub whole-wheat flour for half of the white flour called for
  2. Cut out some of the sugar in super-sweet dishes (reducing by just 1 T will save you 48 calories!)
  3. Replace an egg with 2 egg whites or 1/4 cup of an egg substitute
  4. Reduce butter by replacing 1/2 with something else to compliment the flavor of your goodies (try: applesauce, pumpkin puree, non-fat yogurt, mashed bananas, low-fat buttermilk)
  5. Go topless (hang on to your shirts if you’re near a window please!) with your cakes – icing can add 130 calories, so try just dusting cakes with powdered sugar and/or cocoa or keep it simple by frosting only the top)
  6. Use the low-fat version of cream cheese, sour cream, milk, yogurt, etc.
  7. Sneak in the sweet without the sugar using Stevia powder or drops (you can also get flavored drops for an extra punch)
  8. Get on the powder with cocoa-based goodies instead of chocolate chips !  Quick math lesson: 6 T of cocoa +1 T canola oil + 1 T fat-free sour-cream = 2 squares of unsweetened baking chocolate (saving you 85 calories and 14 g of fat)
  9. Cooking spray work just as well as butter for your non-stick needs
  10. Replace whipping cream with evaporated skim milk


Keep in mind when using replacements:

  • Applesauce is an acidic ingredient, so you may want to add a little (start with (1/8 tsp) baking soda to smooth the flavors
  • When using applesauce to replace fat, try whole-wheat pastry flour instead of all-purpose.  It is more tender and, without the fat, less protein = better
  • Watch the flavor – healthier recipes are often bland because fat is a flavor carrier.  Add 1-2 tsp of canola oil to help it out, or consider incorporating lemon/orange/lime-zest
  • To keep it light and fluffy:  Mix dry and liquid ingredients in separate bowls, adding liquids to dry, and don’t mix too much
  • Don’t over-bake.  This may seem obvious, but desserts are more susceptible to becoming dry and crumbly with less fat.

***

Happy Baking!

Do you have a favorite healthy baking secret?

What is your favorite holiday treat?

 

Rainy Days and Mondays + Granola

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Going to work after a holiday week is always hard.  Combine that with the first really cold day this winter and a grey, rainy sky… and you have a tough Monday.

 

The icing on the cake is that I have to be on the first flight out to Detroit tomorrow.  Rock City.

I’m lucky to have a great job… but rainy days and Mondays always get me down.

Enough with the complaining!

 

Quick, name 5 things you love!!

  1. My new grey sweater
  2. The fact that my pants are still loose after T-giving
  3. Peanut Butter-Sunflower Seed Granola (recipe below!)
  4. The Avett Brothers: Live Volume 3 album
  5. The Honey dog

 

This day also calls for a “funny.” Auto-correct-style.

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Now that that’s out of the way.  I made some rockstar granola, thank you The Best of Clean Eating cookbook.

Take note: granola was meant for peanut butter. How have I never made it with PB before?!

 

It was especially tasty on top of Greek yogurt this morning.  With a sweet potato-blueberry pancake crumbled on it for good measure.

 

 

As if being delicious isn’t enough, this Peanut Butter-Sunflower Seed Granola is lower in fat and sugar and higher in protein than most grocery store varieties.

 

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Peanut Butter-Sunflower Seed Granola

(from The Best of Clean Eating)

  • 3/4 C Sunflower seeds (raw, unsalted)
  • 1 1/2 C Oatmeal (uncooked)
  • 1/4 C Flaxseed (roughly ground)
  • 1/2 C Dried cranberries
  • 1/2 C slivered almonds
  • 1/2 C Unsweetened coconut
  • 3 T Crunchy peanut butter
  • 2 T Cacao nibs
  • 1/4 tsp Salt
  • 1/2 tsp Cinnamon
  • 1/3 C Agave syrup
  • 1 tsp Vanilla


Preheat oven to 300F.  Combine ingredients in a large bowl and stir until blended.  Make fruitless effort not to eat raw mixture.

Press mixture onto parchment-lined baking sheet.  Bake for 40 minutes.  Let cool for 10 mins.  Store in air-tight container.

Serves 12.

Nutrition info:

Calories: 124, Total fat: 13g, Sat. Fat: 3g, Carbs: 25.5g, Fiber: 9g, Protein 7.5g, Sugars: 12.5g


85 Calorie Muffins + Lasagna Pie

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Today started out productive.  I woke up early, made muffins, and went to derby practice.

2 hour practice on a Sunday morning can be killer, but today flew by.  We worked on hip checks (that drill is always good for a few bruises) and hopping.  Hopping/jumping on skates is hard.  Especially when done repeatedly in drill.

But it hurts so good.

Thankfully, I had eaten 3 of these for fuel:

PBJ Muffins

3 because they are just 85 calories each! 🙂

Each muffin has a fair amount of protein (5g each!) and fiber (2g each).

Found in The Best of Clean Eating cookbook.  The Borders near me is closing and everything is 30-40% off.  Naturally, I bought cookbooks. 🙂

It is starting to feel like winter here, which can only mean one thing.  Pasta.

Mom has been hoarding a recipe for a lasagna pie since 2005.

2005 – no joke

I almost opted for Thai food, but it was about time to check this one off the list.  I am so glad we did – it was fantastic!

The pie is layered in a springform pan.

Veggie layer

Followed by ricotta and whole wheat pasta layers

Sprinkle the cheese for the last 15 mins of baking.

Cheese!

I like my cheese burnt nicely browned.

Recipes below!

85 Calorie PBJ Muffins

  • 12 Egg whites
  • 2/3 C Oatmeal (uncooked)
  • 2/3 C Fiber One
  • 2 Bananas (the riper, the better)
  • 6 T Preserves (I used blackberry)
  • 1 tsp Vanilla extract
  • 1/2 tsp Cinnamon
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 6 pkgs Stevia PlusFiber (or 8-10 drops liquid Stevia)
  • 1/4 tsp Sea salt
  • Olive oil cooking spray
  • Peanuts

Preheat oven to 350F.

In a large bowl combine all ingredients except the cereal and nuts with a hand mixer.  Fold cereal into the mix.

Line muffin tins with aluminum cupcake liners (it DOES affect the texture) and spray with cooking spray.  Pour mixture evenly into liners and top with peanuts.

Bake 30 mins, let cool for 10 mins, and enjoy!

Makes 12 muffins.

Lasagna Pie

(adapted from a vintage 2005 Better Home & Gardens)

  • 1 pkg Whole wheat lasagna noodles
  • 2 T EVOO
  • 3 Carrots, finely chopped
  • 1 Zucchini, finely chopped
  • 1/3 C Red onion, finely chopped
  • 4 Garlic cloves, minced
  • 3 C Baby bella mushrooms
  • 12 oz Baby spinach
  • 2 T Basil (fresh)
  • 1 Egg
  • 15 oz Ricotta cheese (part skim)
  • 1/3 C Parmigiano Reggiano, grated
  • 1/2 tsp Herbs de Provence
  • 1/2 tsp Sea salt
  • 1/4 tsp Pepper
  • 1/4 tsp Red pepper flakes
  • 2.5 C Tomato basil pasta sauce
  • 1 C Fontina cheese, shredded
  • 1 C Mozzarella (part skim), shredded
  • Rosemary springs

Preheat oven to 375F.  Cook lasagna noodles according to package.  Drain noodles, reserving some pasta water.

In a large skillet, heat 1 tablespoon of EVOO over medium-high heat.  Add carrots, zucchini, onion, mushrooms, and garlic.  Cook until vegetables are beginning to get tender (about 4-5 mins).  Add  remaining EVOO and gradually add spinach to skillet, cooking until spinach is wilted.  Use pasta water if more moisture is needed, adding 1 T at a time.  Using a slotted spoon, transfer mixture to a bowl.  Stir basil into mixture.

In a small bowl, stir together egg, ricotta cheese, Parmesan cheese, spices, salt, and pepper.

In the bottom of a 9-inch springform, spread 1/2 cup of the pasta sauce.  Arrange 3-4 of the cooked noodles over the sauce, trimming and overlapping as needed to cover sauce.  Top with half of the veggie mixture.  Spoon half of the ricotta cheese mixture over veggies and spread evenly.  Top with another layer of noodles.  Spread with half of the remaining pasta sauce.  Top with remaining veggie mixture.  Sprinkle with 1/2 C of each the fontina and mozzarella cheeses.  Top with another layer of noodles.  Layer with remaining veggie mixture and remaining ricotta cheese mixture.  Top with another layer of noodles (you may have extra – I had 3 left) and remaining sauce.  Gently press down pie with the back of a spatula.

Place springform pan on a foil-lined baking sheet (it oozes).  Bake for 45 mins.  Sprinkle with remaining fontina and mozzarella cheese; bake ~15 mins more or melted and beginning to brown.  Cover and let stand for AT LEAST 15 mins.  Carefully remove side of pan.

Cut into wedges, garnish with rosemary sprigs, and serve.

Makes 10 servings.

Thanksgiving Recap

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We finally made it back from our Thanksgiving tour of the Southeast!  I only got one speeding ticket fast driver award.  Is 80 mph really that unreasonable on the interstate?!

If anyone knows a lawyer in Shelby, NC… the cop suggests I get one so that I don’t get points on my license. 🙂

Anyway, we did make it to Charlotte and had a great meal with my cousins, aunt and uncle.  We walked in the door at 430p and started cooking Thanksgiving dinner and drinking red wine.

My uncle is a great bartender

Our fancy menu

My cousin Steve handed me a chef’s jacket to wear in lieu of an apron.  Rockstar.

Steve and me cutting up the butternut squash

I cubed the squash, tossed with EVOO, fresh rosemary, nutmeg, and cinnamon, and roasted it in the oven.  It ended up on this spinach salad:

Spinach salad with toasted almonds, raisins, and roasted butternut squash

Steven made a butternut squash, mushroom, and gruyere phyllo appetizer:

Cheesy appetizer goodness

The sides were: Sweet Potato Casserole, Wild Rice with Figs and Shiitakes, and Spinach Shiitake Bread Pudding.

Sides

The savory bread pudding was one I found in Food & Wine from Jean-Georges Vongerichten.

It was really good, but next time I would make it all in one large pan rather than ramekins like the recipe instructed.  Recipe here.

The bread pudding deserves a close up

I swear we had meat too!  Beef Tenderloin with Cherry Compote and 2 Roasted Chickens.

Steve did an awesome job – I didn’t sample the beef, but the chicken was perfect!

Steve appreciated the fact that he couldn’t take a bite until I took a pic!

And now for the important part.  Dessert.

My aunt made pecan pie, complete with homemade crust.  Crust is one of those things that I forget how good it is homemade until I have it.  This one was perfection.

Mom served up the Kentucky Derby Pie while Steve served up his homemade peppermint ice cream at record speed.

Steve’s bionic serving arm

I had a little taste of my Flourless Chocolate crack Cake with sea salt and a bit of ice cream.  I typically don’t even like mint ice cream, but was is GOOD.

Then I cleaned my sister’s plate and ate my cousin’s pie crust.

Chocolate cake would be my last request if I was on death row

Whew. I’m full just remembering this meal.

Because we didn’t get enough food on Thanksgiving, we  woke up the next morning and raided Dean & Deluca.  (It couldn’t be helped – it was right by our hotel!)

If you are in the neighborhood, don’t miss it.  Try the chocolates.  And the wine selection. 😉

Armed with a provisions and Christmas music, we got back on the road…

… to Thanksgiving meal #2 with my grandparents.

Grandmother made Pumpkin Pecan Biscuits.  She’s promised to send the recipe.

I’ll be making these all winter

We had homemade muscadine wine!

2010 was an excellent year!

My grandparents are really into healthy eating nowadays, so our (post) Thanksgiving dinner #2 was a refreshing one.  Thank god.

Salad Bar

Sweet potato, biscuit, salad, grilled chicken, black beans, and wild rice

It is really neat to have grandparents into eating local, healthy food.  And a much-needed break after all the rich food!

Not that it prevented me from a few dessert nibbles.

We also got to play with my grandfather’s kitten, Squeaky (it squeaks instead of meowing!).

I miss having a cat!

It was great to see everyone, but after all of that driving and eating I was ready to get home.

This morning I got up and went to a 10am kickboxing class… and got a much-needed butt kicking.  Hurts so good.

***

Unbelievably, I cooked tonight too – a mile-high lasagna pie… pics tomorrow! 🙂

What was everyone’s favorite dish this year?  Mine was the roasted butternut squash salad – that squash was tasty!

Happy Thanksgiving

By

Quick post before we get on the road to Charlotte.  My mom and baby sis are spending Thanksgiving with family at my cousin’s house.  I’m already excited for dinner and I haven’t even had lunch. 🙂

The Gobble Jog this morning was AWESOME!  I finished the 10K in just over 55 mins (official times aren’t up yet).

That’s my best time yet!  I didn’t walk at all, despite some pretty intense hills.  And the last 1/2 mile of the race was at an incline (ouch).

***Edited to add official time – 55:38:01!!!***

We passed the Big Chicken on the way there.

In case you haven’t heard of this must-see attraction random 56 ft. chicken in the ‘burbs of ATL, it is a historical landmark.  Built by a Georgia Tech grad (Go Jackets!) long, long ago, the massive chicken tops the Marietta KFC.

Only in Georgia, people. 🙂

Speaking of chicken… back to the Gobble Jog.

Baby Sis did a great job despite having strep throat.

AND…

Mom ran her first 5k!!!

So proud of us all.

The Happy Runners

Hope everyone has a fantastic Turkey Day!

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