Sprint 2 the Table

Appetites and Adventures

Strawberry Chantilly

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My best friend, Mallory, is having a baby.  A baby boy!

Naturally, I threw her a baby shower and served a pink cake.

Oops.

This cake had been planned for a while, but as the day drew closer I got more and more nervous about making the cake for the party.  That’s a lot of pressure!

Thankfully, this Strawberry Chantilly turned out really well.

Using toasted hazelnuts was a departure from the original pecan crust, but now I couldn’t imagine it any other way.  The mommy-to-be even requested it be turned into a cookie.

I’ll be toying with the recipe to make it able to stand alone in cookie (or blondie?!) format. 🙂

Easy while looking impressive, this cake is refreshing, spring-like, and showcases the now-in-season strawberries perfectly.

More spring party recipes to come!

Next up: Watermelon Salad

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Strawberry Chantilly

Adapted from Coleen’s Recipes.

Crust:

  • 1 C all-purpose flour
  • 1/4 C brown sugar
  • 1/2 C butter (salted)
  • 1/2 C toasted hazelnuts, chopped

Filling:

  • 2 egg whites
  • 3/4 C sugar
  • 2 1/2 C sliced strawberries
  • 1 C heavy whipping cream
  • 1 tsp vanilla
  • 1 tsp fresh lemon juice

Preheat oven to 300 degrees.

Cut the butter into the flour and sugar until crumbly.  Stir in chopped hazelnuts. Press into a 9″ spring form pan and bake for 25 mins, until just beginning to turn golden.  Set aside to cool completely.

Pulse strawberries in a food processor to form a puree.  (I left a few chunks.)

Pour puree into a mixing bowl and add egg whites, sugar, and lemon juice.  Beat with electric mixer on high for ten mins.  (You can use a hand mixer if you’re ghetto like me – it’s good for the arms!)

In a separate bowl, beat the heavy whipping cream and vanilla until stiff peaks begin to form.  Gently fold the whipped cream into the strawberry meringue mixture. Pour into cooled crust and cover. Freeze for at least 6 hours, preferably overnight.

***

This weekend flew by!  What can’t was at least reach a compromise of working 4 days and weekend-ing 3 days?!

Do you order cakes or make them for parties?

What is your favorite cake to make?

Ready. Set. Eat!

By

Creative Loafing Atlanta recently published it’s “100 Dishes to Eat in Atlanta Before You Die.”

Foodies through the city rejoiced.  Then compared notes for bragging rights.

 

My score card? While I’ve only had 11 of the dishes mentioned , I have dined at 38 of the restaurants (including the 11 where I actually had the dish).

I’ve also eaten 3 out of 6 Chef’s picks.

This doesn’t count the cocktail section since many locations were repeats.  Incidentally, I’ve been to all but 1 ofthese fine restaurant bars.  Oddly, I’ve only tried the H&F beverage. 

The Southern Cola… it was quite tasty, though I like the whiskey + tamarind syrup rimmed with dehydrated bacon creation I had there better.

 

Overall this is a GREAT list.  Clearly, I have a mission.  My favorite on the list so far is the Carbonara at Holeman & Finch or the Giggioto calzone from Antico Pizza.  But that pecan waffle at WaHo will win at 3 am every time.   Hell.  Yes. 😉

 

Last night's Antico dinner

 

 

They could have done a better with the breakfast section, but I guess we can’t all live for brunch.  Where’s Ria’s? Watershed?  Rosebud?  The crepe guy at the Piedmont Park Green Market?

 

Cheers to the hard-working taster/writers: Cliff Bostock, Besha Rodell, and Jennifer Zyman.

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This morning I’m getting ready for my best friend’s baby shower!  Lots of goodies to come from this extravaganza. 🙂

 

Knowing there will be a mad rush for the rest of the day, I got my run in early.

Stats:

  • Distance: 5 miles
  • Time: 43:30
  • Pace: 8:06

 

Don’t forget the Bake Sale Steph @ Bite by Bite is holding to benefit Team in Training and the Leukemia and Lymphoma Society.

My contribution are a big batch of Dark Chocolate Sea Salt cookies. Sweet and chocolatey with a flaky fleur de sel crunch on top.  Mmmmm!

Please click here to check out the bake sale!!! It ends at 12p EST today!!!

***

Have any of you been eaten the magical 100 Atlanta dishes?

What do you think the best spot in your city is?

I love to travel – suggestions always welcome!

 

Push-Ups + Socca Pizza

By

75 push-ups.  Every day.

That’s my favorite way to make sure my arms are summah-time ready.  This is – in my opinion – the best exercise to do in order to tone your upper arms and back.

I’m telling you – anyone can do this.  Here’s how:

1. Proper Form

  • In the low position, your upper and forearms should be at a 90 degree angle and your hands should be under your shoulders.  Start out laying on the ground to be sure you’re correctly lined up.
  • Keep your core tight – don’t sag you butt OR stick it in the air.  You want a straight line from head to ankles (much like the bikini-belly planks earlier this week!).
  • Don’t let your chest touch the floor – it should be 2-3 inches from the floor in the lowest position.
  • Breathe!  In going down, out pushing up.

2. Find Your Starting Point

In order to determine how many sets to do each day, you need to learn what your max is.

Using the aforementioned proper form, get on the floor and to as many push-ups as you can.  Go on, do it!  Pretend the person in the cub isn’t starting…

Whatever number you reached is your max.  Write it down!

3. Divide and Conquer

Divide your max number in half.  The result is the number of push-ups you’ll be doing 3x each day with 30-60 seconds of rest in between.

For example:

  • Say you did 20 push-ups in your max set (which is where I began)
  • Half of 20 is 10
  • This means you need to do 3 sets of 10 push-ups each day

Rest for 30-60 secs between sets.  You’ll probably need 60 seconds when you begin; as you get stronger, cut down on the rest time a bit.

4. Keep Pushing

Don’t stop here!  Re-test yourself once you are able to complete your sets more easily.  This might be take 1 week, or it might take 3 weeks.  Move at your own pace, but don’t sacrifice form.

If you have trouble with your wrists, try making a fist and doing push-ups on your knuckles so that your wrists aren’t bent.  If you have free weights, you can also use those to keep your wrists straight.

Push-ups are awesome because they engage multiple muscle groups – from your core to your calves.

Added bonus: you can do them anywhere!  I do them in hotel rooms when traveling to get my blood pumping in the morning.

Results, yo.

When I started, I maxed out at 20 push-ups in a row.  I’m up to 50 in a row and do 3 sets of 25 for a total for 75 each day.

Speaking of… it’s about time to re-test…

 

Steph @ Bite by Bite opens her bake sale today to benefit Team in Training and the Leukemia and Lymphoma Society.

Please click here to check out the bake sale!!! As I said perviously, my dad passed away from Chronic Lymphocytic Leukemia.  The proceeds will go to an organization that can really put it to good use.  Much more research is needed!

My contribution is a cookie that my dad enjoyed: Dark Chocolate Sea Salt.

Recipe to come (not today as promised… I got distracted planning a baby shower)!!! The basics include: dark chocolate, butter, brown sugar, eggs, vanilla, flour, baking powder, almonds, and crunchy fleur de sel glittered across the top.

Last night I was inspired by Sarena @ The Non-Dairy Queen.  She had Socca Pizza for Mother’s Day!

I’ve been craving pizza lately and I’m ALWAYS craving Mexican, so I made a Mexican-inspired socca pizza.

This came out perfectly.  It was just the right amount!

I’ll definitely try it with cheese rather than nooch next time (I was OUT!) BUT I really liked it with the nooch.  Between the flavorful salsa and the eggy-ness, I didn’t miss it.

After eating pizza topped with a runny egg, I don’t know if I’ll ever eat “regular” pizza again.  So.  Good.

Mexican Socca Pizza

  • 1/2 C chickpea flour
  • 1 tsp Essence of Emeril
  • 1/2 C water

Toppings:

  • Salsa
  • Minced garlic
  • Celery
  • Artichokes
  • Zucchini
  • Nutritional Yeast
  • Egg

Preheat oven to 450 degrees.  Grease 9-in round (cake) pan.  (I used olive oil spray.)

In a small bowl, whisk together the flour and spices.  Gradually whisk in water.  Pour into pan and bake for 8-10 mins.  Meanwhile, prep any veggies you will be adding to the pizza.

When socca is done, cross your fingers that you greased the pan enough and flip it out onto a baking sheet or pizza stone.  Add your sauce and toppings – EXCEPT the nooch and egg.  Place in  oven for 6-7 mins, until veggies are nearly at desired level of tenderness.

Remove from oven to add the egg and the nooch.  Bake for 4-5 more mins, until the egg is just beginning to set.  Be sure not to over-cook the yolk.

Remove from oven and let cool briefly before plating and devouring!

***

Thanks for all the input on my rug yesterday. 🙂

What’s the weirdest thing you eat on your pizza?  

Ever try it with an egg?

Travel Food

By

Quick post today because I have to get some work done before heading back HOME!

There have been tons of bloggers sharing tips for eating on the road lately.  All I can say is that having food with you is a lifesaver.

Road breakfast of champions

I’m running a little late because I had to get a run in this morning.  Too many days sitting still in a conference room!

Stats:

  • Distance: 3.14 miles
  • Time: 25:54
  • Pace: 8.13

Not bad!

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Steph @ Bite by Bite has posted a preview of her online bake sale! Steph running with Team in Training and is raising money for the Leukemia and Lymphoma Society.

Check out the many drool-worthy items here.

 

My contribution are a batch of my dad’s fav Dark Chocolate Sea Salt Cookies.

Sale opens on Friday! 🙂

***

Do you travel with food?  What are your favorite items to bring?

 

Rosebud

By

Guess where I am?

 

Don’t be jealous.  11 hours of the day I was shivering in a conference room. It was a good meeting though… and the beach was a great backdrop for dinner!

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Have you guys heard about the bake sale going being hosted by Steph @ Bite by Bite?  Steph is a member of Team in Training and is raise money for the Leukemia and Lymphoma Society.

This is a cause that is near and dear to my heart.  My dad passed away from Chronic Lymphocytic Leukemia 3 years ago this summer.  Please go check out the bake sale when it opens on Friday!

My contribution is a cookie that my dad enjoyed: Dark Chocolate Sea Salt. 

Recipe to come as I make them and can photog this weekend!  The basics include: dark chocolate, butter, brown sugar, eggs, vanilla, flour, baking powder, almonds, and fleur de sel glittered across the top.

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Growing up my mom used to say I had “rosebud” lips.  I guess that means they were not very wide, yet plump?!

 

I wish I could say I that I remembered this cute story when I made Mother’s Day reservations at a restaurant called Rosebud.   I did not.

Rosebud (1397 N. Highland Ave, Atlanta, GA 30306, 404-347-9747) is headed by talented chef and owner, Ron Eyester (@theangrychef).  He gets extra cool-points for naming it after named after Jerry Garcia’s guitar.


Beginning with a light cocktail is the secret to Sunday brunch success.  I ordered the Crispy Cucumber – fresh cucumber juice, fresh squeezed lemon, and champagne.  It was perfect – sparkling, light, and not sweet.

Just as I suspected, the cucumber was a refreshing compliment to the bubbly.

It’s the Sunday version of a green smoothie

 

We started with mini Sweet Corn Muffins (sadly, not pictured). They were served with fresh strawberry preserves.  Honestly, I’m not a big cornbread fan, but these straight-out-of the-oven muffins were irresistible with the preserves.  Rather than taking over the taste, the sweetness in the moist minis was more of an accent.

 

Next up was a Fried Green Tomato app.  These tomatoes were breaded in Ritz crackers and fried to crispy perfection.  (Don’t you hate when they are a greasy, soggy mess?  NOT the case  here!)

The tomato deliciousness was topped with fresh mozzarella, radishes, and leeks.  All served over truffled honey mustard.  That’s right, I said truffled.

My only issue was with the mozzarella – I prefer mine to be creamier than the thicker version served here.

My entree selection was a Wild Mushroom Scramble, topped with chopped romaine and Cypress Grove Midnight Moon goat’s milk cheese.  It was as good as it looks – fluffy scrambled eggs, properly seasoned to let the earthy mushroom and nutty aged chevre to shine.  Nom Nom.

Mom seemed pretty satisfied with her Wild Georgia Shrimp and Grits, served with andoullie sausage, sweet onion, San Marzano tomatoes, and local grits.  These grits are ridiculously good.

 

The dessert special was a chocolate pretzel ice cream with some form of rice crispy treat.  We didn’t order dessert and I still regret it 3 days later.  Learn from my mistake.

 

In conclusion, if you are in Atlanta on a Saturday or Sunday, you should check out brunch @ Rosebud.  Or you could enjoy have brunch for dinner at Rosebud on Friday or Monday.  ‘Cause 2 day weekends are never enough.

***

Do you eat breakfast for dinner?

I could eat breakfast for every meal.

 

Things That Make Me Go MMMMMM…

By

Weekends make me go “Mmmm!”

Anyone remember this classic?

www.youtube.com/watch?v=XF2ayWcJfxo

So do these favorites from the week:

1. Spicie Foodie’s April YBR (check out my Meyer Lemon Ricotta Penne submission!)

2. Anything Indian-Spiced

Remember my epic trip to Whole Foods?  I am finally getting around to trying out the Seeds of Change Madras (a red curry simmer sauce).

It was really good over spaghetti squash and spinach!  I love that they left chunks of veggies in it.  It was spicy… but I added a little red pepper… ’cause some like it hot!

I am also loving my Indian-Spiced Chickpeas.

These crunchy little balls of flavor are addicting.  Try them over a salad with a little sweetness mixed in (I went with cantaloupe).

3. Spiced Almond Butter

OMG.  My first attempt at making nut butter was  sheer deliciousness.  From now on, I’m topping everything with this nutty, cumin-laced buttah.

4. Sweet + Salty Combos

Strawberry Pretzel Vegan Ice Cream.  Sweet berries, salty airplane pretzels.  Spring has sprung in my freezer.

And… how could I forget the post-Sweetwater 420 5K recovery?!

Chocolate Chip Pretzel Cookie Bars.  Iced with peanut butter.  I’m beginning to think I have nut butter and pretzel addictions.

5. Vegan Oatmeal Cacao Nib Cookies

I’m headed to visit a friend this weekend and didn’t want to go empty handed!  Cookies are the perfect solution to that problem.  So is wine.

These are a great, healthy-ish option.  The maple syrup gave this cookie a perfect chewy center.  Don’t expect them to be super sweet, but they are delicious.  If you like a sweeter cookies, try adding some chocolate chips or light brown sugar.

The “quality control” cookies I kept at home are going to be perfect crumbled over Greek yogurt with blueberries for breakfast.

I used Angela @ Oh She Glows‘ recipe for Vegan Oatmeal Raisin Cookies with a couple of modifications.

Vegan Oatmeal Cacao Nib Cookies

  • 1 3/4 C halved walnuts, toasted
  • 1 1/2 C rolled oats, divided
  • 1/2 C white whole wheat flour (I used king Arthur)
  • 1/4 C whole grain pastry flour (I used Arrowhead Mills)
  • 1/4 cup dark brown sugar, packed
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/3 C pure maple syrup
  • 2 T unsweetened vanilla almond milk
  • 3 T coconut oil
  • 2 tsp pure vanilla extract
  • 1 oz cacao nibs
  • cinnamon-sugar mix

Preheat oven to 350 degrees.

Place the walnuts on baking sheet and toast in oven 10-12 mins until just beginning to darken, stirring half way through.  Remove from oven and allow to cool completely.

Put the toasted walnuts in a food processor and process until just finely ground – watch out or you’ll have walnut butter!  Add the flours, baking soda, 1 cup oats, cinnamon, and brown sugar to the food processor and process for ~20-30 secs until mixed.

In a small bowl mix coconut oil (softened in micro if necessary), maple syrup, almond milk, and vanilla.  Pour wet mixture into food processor with the dry.  Process until well-combined.

Dump the mixture into a large bowl.  Mix in the remaining 1/2 C oats (you can use your hands!).  Fold in the cacao nibs.  Make balls of ~2T of the dough, place on cookie sheet and and flatten with your palm.

Bake for 10-12 mins at 350 degrees.  Remove from oven and let cool. Makes about 15 medium cookies.

***

I’m pretending to be a college student – road-tripping to visit a friend from grad school!

Have you recovered from Friday’s early-morning royal wedding festivities? 

Are you doing anything fun this weekend in this amazing sunshine?

Limoncello Easter

By

Knowing full-well Easter is yet another eating holiday, I woke up and got my workout out of the way first thing.

I’m a HUGE proponent of breakfast; however, pre-cardio I cannot eat.  My stomach has a tendency to cramp, so I have to wait 2 hours after eating/drinking to bounce.  This makes morning cardio hard – without food my energy stores are low and I find it hard to keep up the intensity.

Today I tried eating prunes beforehand.  Yes, prunes.  Like what your granny eats. In addition to the obvious benefit (fiber), they are loaded with antioxidants and high in Vitamin A.  In conclusion, eat prunes to stay regular, preserve youth, and fuel a workout.

It worked like a charm!  Not heavy, sticky enough not to slosh, and a natural sugar shot to amp me up.  I rocked out 30 mins of a slightly modified version (I needed more of a challenge!) of my go-to interval workout:

Bike

  • Minutes 0-5 @ level 1-3 (3 RPE)
  • Minutes 5-7 @ level 5-7 (7 RPE)
  • Minutes 7-8 @ level 6-8 (8 RPE)
  • Minutes 8-9 @ level 8-9 (9 RPE)
  • Minutes 9-10 @ level 9-10 (10 RPE)

Elliptical

  • Minutes 10-11 @ level 4 (3 RPE)
  • Minutes 11-13 @ level 8-9 (6 RPE)
  • Minutes 13-15 @ level 9-10 (8 RPE)
  • Minutes 15-18 @ level 12 (9 RPE)
  • Minutes 18-20 @ level 9-10 (8 RPE)

Treadmill

  • Minutes 20-23 @ level 3.8 (3 RPE)
  • Minutes 23-26 @ level 6.5 (7 RPE)
  • Minutes 26-29 @ level 7.5 (8 RPE)
  • Minutes 29-30 @ level 8 (9 RPE)

Followed by 45 mins of back and biceps.  Plus 100 stability ball sit ups and 75 push ups.

Bring on the second helping of dessert!

Nothing says Easter like family.  Well, family with a side of champagne, mint, cornish hen, lamb, and veggies.

First, an aperitif.  Limoncello Champagne Cocktails from Bon Appetit.

Mine were made with 1T of agave rather than 2T of sugar, but otherwise I followed the recipe.  The mint and limoncello mix will be a funky  shade of green (not that green drinks both me!), but after adding the lemon juice and champagne it turns a pretty Easter yellow.

Don’t use a $50 bottle of champagne for this – just be sure it’s dry.  The limoncello-mint mixture steal the show.

Our lighter fare consisted of a strawberry-almond salad, cucumber + tzatziki, tomatoes, and fresh fruit.

Then the dinner drinks: Limoncello Collins a la Food & Wine.

Light and refreshing, this concoction combines limoncello, gin, and freshly squeezed lemon juice with club soda and mint.  Two glasses thumbs up.

Time for the mains!

Lamb grilled on the Big Green Egg

Cornish Hen, also done on the Egg

Ann’s potato au gratin and bacon-brussels sprouts (soooo good!)

Spinach Bread Pudding with Feta and Lemon 

My contribution was the Spinach Bread Pudding with Feta and Lemon.  This was found on the Food & Wine site, but was actually a 101 Cookbooks creation.  It’s a lightened version of a savory bread pudding, and I think I ate half of it myself.  Fantastic.

Next time I would increase the amount of mustard to 2 T and the lemon zest to at least 1 T.  I like a pronounced tangy flavor.

The bread I used was a whole grain bread made from Sweetwater 420 beer.  I also used an awesome/fancy whole grain mustard, and a block of impossibly creamy French feta cheese.

These items, along with the picture below, were obtained at Whole Foods on Saturday night.

The end to my Easter was a little prettier than that…

I wish I had dessert pics… Mom made an incredible chocolate fudge pie and I made the Olive Cookies, this time with rosemary instead of basil.  *le sigh*

***

How was your Easter?

Do you have any tricks to eating pre-morning workout?

Have a Happy Monday… and say no to crack!

A PR Recipe. And Apple-Carrot Muffins.

By

Recipe for a ridiculous PR:

  1. Enjoy some pasta the night before your race
  2. Don’t skimp on the red wine (heart healthy!)
  3. Drink yer water
  4. Wake up early enough to drink more water.  And coffee.
  5. Take a B-12 (serious energy)
  6. Eat a miracle muffin and some PB
  7. Run, Forrest.  Run.

Last night I met up with some friends to indulge in some pasta in preparation for the Beat the Street for Little Feet 5K this morning.  (Any excuse for pasta!)

We had a great time… and I had 3 glasses of vino.  Oops.  But I drank a lot of water, set my alarm and got in bed before midnight.

Fast forward to 6:15am:  I roll out of bed, started the coffee, chugged some lemon water, popped a B-12, and ate a miracle muffin.  With PB.  Seriously, I credit the wine Apple-Carrot muffin for this race.

What was this ridiculous PR?

24:10

A moment of silence, please.

That is nearly 2 MINUTES faster than my previous of 26:02.  Honestly, I don’t know where that came from.

Pete the Cat shirt and a post-race Mix 1 (which had 10g protein and was pretty tasty!)

You should really try these muffins.

Apple-Carrot Muffins

Closely adapted from these by Anja @ Food 4 Thought.

  • 1 egg
  • 2 T EVOO
  • 2 T unsweetened coconut milk
  • 1 tsp vanilla extract
  • 1/3 C 2% Greek yogurt
  • 1 carrot, grated (about 1 C)
  • 1 medium apple, grated
  • 1/4 C chopped pecans
  • 2 T goji berries
  • 1/4 C quick cooking oats
  • 1 C white whole wheat flour
  • 3 T palm sugar (you can also use agave/maple/stevia)
  • 1 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • pinch of salt

Preheat oven to 375 degrees.

Whisk together all wet ingredients in large bowl. Set aside.

In a medium bowl, combine oats, flour, sugar, baking soda, ginger, nutmeg, cinnamon and salt.

Gradually add dry ingredients to wet ingredients, stirring until just combined.  Fold in the carrots, apples, nuts, and berries.

Divide evenly among 7* greased muffin tins.  Bake 20-25 mins.

*The original recipe said it makes 6, but mine filled 7 standard-size muffin tins to the brim.

Nutritional Info: 178 calories,  8.6g fat, 1g saturated fat, 20.7g carbs, 3.4g fiber, 5.4g sugar, 5.5g protein

***

Now, I will reward myself with a mall trip.

When was the last time you shocked yourself?

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