Sprint 2 the Table

Appetites and Adventures

Post-Race Strategy

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My pre-race strategy for the Sweetwater 420 5K was flawless.

Since I didn’t do the first 5K Saturday morning, I decided to walk to the 420 race.  It seemed like a fantastic idea when I started; however, I failed to realize it takes a LOT longer to walk 4 miles than to run it.  The last 1/2 mile I was basically sprinting in order to make it to the start line!  No matter, it was a nice warm up.  🙂

Those Carrot Cake Overnight Oats held me over like a champ.

They haven’t posted the official times and I never actually saw a) the race begin or b) the actual start line.  I think I finished in about 28 mins – slower than my last 5K, but it was a hilly course and I’d just walked/sprinted to the start.

After finishing the race we all received a beer and a bagel.  A true breakfast of champions.

 

I just realized those of you not in the South may not be familiar with Sweetwater Brewery.  They are based out of Atlanta and they make some delicious beer – my favorite is the deliciously hoppy IPA.


Lee came out after her very successful 5K in another part of town.  It was fun to meet up and share a beverage!

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Post-post race my friends and I headed to glory that is the Dekalb Farmer’s Market to pick up ingredients for dinner.  This “market” is difficult to describe (and they don’t allow picture-taking).  In short, it is 140,000 sq feet of foodie heaven.

Source: Mother Earth News

 

One of the many goodies to discover at the market is the cheese.

My selections:

 

  • Tomme de Savoie – Good.  It was a nutty cheese, made from cow’s milk.  The cherry-filled Cabernet we opened was a bit too big for it – I’d like to try it again with a Malbec or Cotes du Rhone.
  • Irish Cheddar w/ Red Wine – Delicious.  Rich cheddar.  The flavor only got better as I chewed.  It paired really well with the vino.
  • Cypress Midnight Moon – Upon Matt’s recommendation, I was sure to pick up this up.  I’m a huge fan of nutty cheeses and this goat’s milk cheese hit the spot.  It was probably my favorite of the night.

 

We served these as appetizers with hummus, carrots, and pretzel chips.  I also added a hunk of the basic feta I bought to use in the burgers.

 

For the main event, Dallas and I prepped sliders to be grilled on the Big Green Egg.  His were a tasty blend of ground beef and ground pork.  Mine were lamb.

In my sliders:

  • Ground lamb
  • Feta cheese
  • Kalamata olives
  • Fresh dill
  • S+P

 

I also made an impromptu tzatziki sauce with Greek yogurt, dill, mint, garlic, olive oil, and lemon + zest.

Add to that an arugula salad with cucumbers and grapefruit, grilled eggplant and sweet potato rounds… and by 10p we had a meal feast!

I was so excited I forgot to take a pic. 🙁

 

Annnnnddddd… by 11p we needed dessert.

These Chocolate Chip + Pretzel Cookie Bars by Michelle @ Brown-Eyed Baker have been saved in my Delicious bookmarks for just such an emergency.

 

 

This salty-sweet deliciousness hit the spot.  3 times.  That’s what she said. We “iced” them with honey-peanut butter (one of the best decisions I made all day).

My only complaint is that the pretzels don’t hold their crunch.  Any suggestions???

I want to do these again when I’m feeling more creative and make a few adjustments.  I’m thinking toffee or peanut butter chips or chocolate-covered pretzels…

 

Add to this a Sunday morning 3 mile run and a sunshine-filled afternoon playing ball…

…and you there you have my post-race strategy!

***

What is your favorite summer drink?  Has anyone outside of Georgia heard of the Sweetwater Brewery?

Happy Tax Day to all!  May your returns be plentiful.

 

Favorite Friday

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Friday tends to be a round-up day for me.  Why fight it?

 

This week there was a lot of good.  I may complain at times about being overwhelmingly busy, but being busy also makes me feel accomplished.  This was for-sure one of those weeks.

Next week is shaping up to be the same.  (Any DC restaurant recommendations are appreciated!)

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Here’s my Top 5 on Friday:

1. Fried Twinkies

That’s right.  Thursday night I gave in and enjoyed fried twinkies.  Because they aren’t unhealthy enough without the fryer involved.

They have NO redeeming qualities… but they are DAMN good.

PSA: Twinkies don’t go to your boobs

 

 

2. Socca Success

I may have woken up still smiling about yesterday’s Socca win.  It has opened up a whole new world of possibility!

You can put anything in socca, top it with anything, eat it with anything… I love a blank canvas.

3. Kitty Potty-Training

That’s right.  I am potty-training my cat.  On the potty.  Thank you, Citi Kitty.

She’s doing really well!  And I’m ecstatic about not having to clean a litter box anymore.

4. Repeats

Ok, it was only one repeat.  The Qu-egg-sadilla.

I need to start repeating more – no shame in reruns!

5. Avocado Smoothie

Speaking of reruns… I’ve made this smoothie a LOT recently.

Avocado in a smoothie makes it super creamy and adds a punch of good fat to your workout recovery drink.

It’s Stevie’s favorite too

Creamy Avocado Smoothie

  • 1/4 large avocado*
  • 1/2 banana*
  • 1/2 C unsweetened almond milk
  • 1 scoop vanilla protein powder
  • 1 tsp cinnamon
  • 1/2 C frozen kale
  • Ice + water to taste

Put it in a blender and enjoy!

*Ever wonder what to do with the other half of an avocado or banana?  Freeze it!  Both fruits don’t keep well after opening, but they DO keep well if you freeze them.  Freezing makes it perfect for a cool smoothie.

***

I’m looking forward to Farmer’s Markets opening back up this weekend.  And the Braves opening at home.

Do you shop at a local market during the warmer months?  

What’s your favorite local-food find?

 

Shallot and Kale Socca

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Yesterday I couldn’t figure out why my quick, 5K run had me struggling.

While running, I only look at the distance on my watch (I ignore the time/pace).

Post-run is when I look at the time.  I don’t know why, but this has always been my ritual.  No pressure, I suppose…

Stats

Distance: 3.14 mi

Time: 25:52 (?!?!)

Pace: 8:13  <—– figured out why the run was so hard!


That may be my fastest pace ever.

Then I came home and did P90X Ab Ripper X.  Rawr.

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No running today – taking a rest since it’s a crazy day at work (in a good way).  Lots getting done AND we sold an add-on for a cool project.  Always a good way to start the end of the week!  (Yes, I designate a beginning to the end of the week.)

That’s not the only good news today…

…drumroll please…

I finally made Socca successfully!

 

Attempt #1: on the stove top in a pan.  Epic fail.

Attempt #2: in the oven, still a gooey mess.

 

After this frustration, I put down the chickpea flour.  Almost.  I did make some delicious Gena @ Choosing Raw’s Sweet Potato Chickpea Burgers.  Two thumbs up!

Today was my day.  With “All I Do Is Win” in the background, I created a masterpiece.

Attempt #3:

I also roasted some tofu and topped it with Muhammara (which freezes beautifully, btw).

There were a couple snafu’s…

DO NOT skimp on the EVOO when greasing the pan.  I almost had to eat my socca out of said pan.

I also got too excited about the socca working… subsequently over-cooking my roasted tofu.  Whatever.  It still tasted good.

This was enjoyed on my patio in beautiful, 70 degree weather. While watching the guy across the street sunbathe at his pool.

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Shallot and Kale Socca

(adapted from Dorie Greenspan)

  • 1/2 C chickpea flour
  • 1/2 C room temperature water
  • 1 tsp olive oil (plus more for pans)
  • 1/2 tsp herbes de provence
  • 1/4 tsp teaspoon sea salt
  • 1/8 C diced shallot
  • 1/2 C kale

Saute the shallots and kale in small pan.  Set aside to let cool.

Whisk flour and spices together in a small bowl.  Add water and oil, whisking to combine.  The batter with be very thin.  Stir in cooled shallots and kale.

Refrigerate at least 2 hours (can stand overnight).  Preheat oven to 500 F.

Place an 8-inch round cake pan in center rack of oven.  Add a tablespoon of oil to pan and swirl to coat the bottom (don’t skimp on the oil – this was my remaining blunder!).  Return to the oven 1-2 mins to heat the oil.  Remove the hot pan and pour the batter into pan.

Cook for 5 minutes, turn on broiler and broil for an additional 3-4 minutes, until the top is getting some nice burnt patches. Remove from oven and flip out onto a plate or cutting board.

***

Are you on the Socca-train?  What’s your favorite version?

 

Chocolate Sweet Potato Shake

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Happy last day of the month!

This was a month of spectacular eats, so choosing a recipe to submit to Spicie Foodie’s Your Best Recipe was difficult!  She rounded up a ton of great, international recipes – check out her site for the line up!

Ultimately I went with the Tempeh Crab-Free Cakes.  They were so cool to make.

I’m crab-free!

Vegan-izing food is fun… even if you’re not vegan…

Other items I wanted to choose (click the pics for the recipes):

Chickpeas + Spiced Tomato Sauce

Egg-fin

Zucchini-Banana Muffins

Olive Basil Cookies

Mango-Cucumber Lentil Salad

Then there was the following tasty creation….

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I’ve made sweet potato shakes before.  They were good.  Delicious, in fact.

Like every other red-blooded female out there, chocolate is one of my favorite things to nosh on.

How is it that I never thought to combine the two tasty treats?!

Check out my new black border in the background!

Until now. *Insert evil cackle*

For this shake I used half of a Rich Dark Chocolate EAS drink.

I love these for a few reasons:

  • Taste = good
  • 17g protein
  • 0g sugar
  • 110 calories

That makes a perfect post-workout snack for me.  I also like the Strawberry flavor, but only in shakes.

I threw out the coffee flavor after trying it.  Not my cup of coffee tea.

Chocolate Sweet Potato Shake

  • 1/4 large sweet potato (pre-baked)
  • 1 scoop vanilla protein powder
  • 1/2 dark chocolate EAS drink
  • 1/2 C kale*
  • 1/2 tsp cinnamon
  • shake of salt
  • ice + water, to taste

Throw it all in a blender and blend until well-mixed.  Add straw and try to go drink it so fast you get an ice cream headache.

*Only 1/2 a cup because it was the Whole Food frozen variety.  Fresh is less condensed, so you’ll want to add more.  If green creeps you out, leave it out altogether!

***

My boss just called.  We’re meeting at a bar to watch the Brave’s opener.  Have I mentioned I love my job?!

Anyone else excited for baseball season?!

Qu-egg-sadilla

By

The Bachelorette had a great time.  We even were graced with the presence of the token interpretive dancer.

Wouldn’t it be funny if someone who knew him read this?!

Normal people sleep off a Bachelorette party.  Normal people may go to brunch, eat pancakes, and drink a little hair of the dog mimosa.

I, on the other hand, eat a Zucchini-Banana Muffin, get inspired by fellow-bloggers (thanks, Tina!), and write up a new work out.

I’m a glutton for punishment, my friends.

Killer (read: awesome) work outs get me excited.

New shoes also get me pumped.  Running shoes, heels, flip flops… doesn’t matter.

Here’s the Post-Party Workout:

Round 1:

20 reps of each (except squats)

  • Bicep curls
  • Tricep skull crushers
  • Bench leg lifts
  • 30-seconds quick squats

*** Sprint 0.3 miles***

Round 2:

3 sets, 12 reps each

  • Bent over barbell row
  • Wide grip lat pull-down
  • Seated row
  • Straight arm lat pull-down

*** Sprint 0.3 miles***

Round 3:

3 sets, 12 reps each

  • Alternating dumbbell curls (rotating wrists in as lifting)
  • Bicep curls
  • Hammer curls (last set until exhaustion)

*** Sprint 0.5 miles***

Round 4:

  • Stability ball roll outs (20)
  • Stability ball crunches (30)
  • Crunches with medicine call (50)
  • Alternating lunges with lat raise (20 total)
  • Side plank twists (12 on each side)
  • Decline crunch (50)
  • Side plank with leg lift (1 min each side)

Worth. It.

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Party like a rockstar.  Workout like a rockstar.  Eat a well-deserved a rockstar lunch.

Thankfully, 101 Cookbooks just posted an irresistible-looking Quesadilla.

(Side note: everything on 101 Cookbooks is basically brilliant.)

So here’s my version.  With a TON of local ingredients.

It was good.  Real good.

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Qu-egg-sadilla

  • 1 T lime zest
  • 1/4 C Greek yogurt
  • 2 T capers
  • Splash of habanero-infused EVOO (regular is fine too!)
  • 1 egg
  • S+P, to taste
  • 1 tortilla
  • 1 T pimento cheese
  • 1 C fresh spinach

Mix together lime zest and Greek yogurt (Atlanta Farm Fresh is my Greek-style of choice) in a small bowl.  Set aside.

Rinse capers and pan fry them over medium-high heat in a small splash of oil (I used Sweetwater Growers’ habanero-infused) until just wrinkling.  Remove from pan and set aside on paper towel to cool a bit.

Beat the egg a in a small bowl.  Beat the egg with a little water (water makes it more fluffy than milk!) and S+P, to taste.

Spread pimento cheese (I used my new fav American Gra-frutti) on tortilla.

Add a splash of EVOO to small skillet, heating over medium heat.  Add egg mixture to skillet.  Do not touch until bottom sets, ~20-25 secs.  Top the eggs with spinach, then place tortilla (I used a Rudi’s spelt tortilla) on top of egg and spinach.  The top of the egg will still be a bit runny, so it should attach itself to the tortilla/spinach as it sets.  

Wait another 20-25 secs (until egg has set enough not to run), and flip.  Fold tortilla in half, and cook each side a bit longer until outside of tortilla is nicely browned.

Place tortilla on a plate, top with yogurt mixture, capers, and freshly ground pepper.

***

Do you read other blogs to get motivated for a workout?  

What are your favorites?

Roasted Red Pepper-Asparagus Mini Quiches

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It is an unwritten rule in the South that you cannot have a bridal shower without the following items:

  • Mimosas
  • Pimento cheese
  • Chips and dips
  • Quiche

We covered all the required bases

 

Wait!  Where’s proof of the mimosas?!  Hold up…

How cute is Christina showing off her ring?!

The pimento was my new favorite, American Gra-frutti.  Mayo and gluten-free.

SO much better than the typical mayo-soaked version at your family picnic.

This chips and dip were also well-represented.

Tostidos sent me a coupon via She Speaks to try one of their new Artisan Recipe flavors.  I selected the Roasted Garlic and Black Bean.

We served them with homemade hummus and fresh veggies.

The ingredient list is pretty clean for the Artisan chips- they are 100% natural and contain real black beans.

However, I found them to be a bit salty.  Weird, as the package says there’s only 90mg sodium. I bet they are good with pico and guac.

Then there was quiche.  Mini quiche.


I love these for parties – you can customize them with virtually any veggie or  cheese (I’ve even made them with bacon).

 

AND they are super easy to make ahead and re-heat.

Of course, they are also a finger food.  Finger foods will get you bonus points on the Southern unwritten rules test.

Reminiscent of the awesome breakfast eggfins, no?

Mini Quiche recipe after the jump…

… 

Read More »

Olive-Basil Shortbread Cookie [Recipe]

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It’s (finally) cookie time!

These are a different kind of cookie, but they may be my favorite.  Besides chocolate sea salt cookies.  Yes, I like sweet-salty combos.

Kalamata Olive-Basil Cookies

Before you turn your nose up, hear me out.  They are sweetened with powdered sugar and are very light.  That, combined with the olive oil, makes these melt-in-your-mouth good.

Bet you can’t eat just one!

For this version I used Sweetwater Growers‘ Basil-Infused Extra Virgin Olive Oil.

Because they are savory, these cookies make for an great appetizer.  They are also delicious with blue cheese.

 I’ve also done these with regular olive oil and added rosemary.  That was awesome too.

Olive Basil Cookies

by Laura Hall

Prep Time: 15 mins

Cook Time: 12 mins

Keywords: bake appetizer dessert vegetarian olive oil olives powdered sugar cookie

Ingredients (20 cookies)

  • 8 T salted butter, room temp
  • 3/4 C powdered sugar
  • 1 T basil infused EVOO (I used Sweetwater Growers)
  • 1 C all-purpose flour
  • 1/4 C spelt flour
  • 1/4 C kalamata olives, pitted and chopped

Instructions

Place the softened butter in a large bowl and beat with an electric mixer until light and billowy

Add the sugar, stirring until incorporated

Drizzle in the olive oil, stirring until combined

Use a wooden spoon to stir in the flours by hand just until the dough is smooth

Add the olives and gently incorporate just until they are evenly distributed throughout the dough. You may need to use your hands here – dough will be very sticky

Place the dough in the middle of a large piece of parchment paper. Roll into a single log, about 1-inch in diameter

Refrigerate the dough for at least 45 minutes, or overnight.

Meanwhile, preheat the oven to 350 degrees

Gently slice cookies into ~1/4-inch rounds using a sharp knife. Sharp is key, as you need to cleanly cut through the olives

Place the cookies on a parchment-lined baking sheet, leaving some space between them (they spead a tad)

Bake until the edges of the cookies are golden, ~12 mins total.

Powered by Recipage

***

I do love sweet+salty.  In fact, I went to Morelli’s Ice Cream tonight and had a scoop of chocolate-hazelnut + one of salted caramel.  Perfection.

What is your favorite flavor combo?  

Did you ever eat Ruffles chips dipped in chocolate?

The Cure + Zucchini-Banana Muffins

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As expected, I woke up the morning after Tough Mudder feeling like death warmed over a bit sore. (Check out my recap here.)

The good news is I found The 3-Step Cure.

Step 1: Cut a hole in the box.

Noooo… I’m kidding.  The Cure actually began the night of the race with…

 

1. Fro-Yo

A post-run, post-blogger dinner Dark Chocolate-Vanilla swirl @ Three on the Tree.

Calcium! (Pretty sure I earned this. x1000.)

This is the most tasty yogurt in Atlanta.  I’d bet my first born on it. If I were to have a first born.


2. Brunch

I had an awesome brunch with some good friends at Rosebud, one of my favorite restaurants.  Ron Eyester (@theangrychef) is the chef/owner and he never disappoints (with food or hilariously honest tweets).

Whole Wheat Pancakes w/ Sage-Vanilla Butter. They don't skimp on the butter and you shouldn't either.

Starter Beverage: Jasmine green tea (full disclosure: I wasn’t being noble… no booze until church lets out noon on Sundays in GA).

Appetizers: Biscuits + gravy (my friend who doesn’t even like gravy loved this!) and an epic grits + egg + brisket creation Ron graciously sent out.

Meal: Whole wheat pancakes with sage-vanilla butter, special Rosebud syrup… and a side of grits.  Just because.

Draaaank: The Orange Thing – vodka, gran marnier, and orange pellegrino.  Two thumbs up.

 

3. Spa

The Korean spa, JeJu, in Gwinnett.  $25 for the whole day.

I seriously considered never leaving.

 

Don’t be scared.  There will be nudity (only in the M/F segregated areas!).  There are hot tubs, cold pools, wet and dry saunas, and 7 different “healing rooms.”

They also offer massages (no happy ending), body scrubs, and foot massages.

The healing rooms have different themes.  For instance, the one I spent the majority of my time in was the clay sauna.  It’s good for muscle recovery.

Others include: charcoal for detoxing, jade for inner peace, salt for circulation, etc.  The dome are lined with appropriate substance in each room.

I sent and extra $50 for an hour-long foot massage.  It was the best idea I’ve ever had. If you go there after a race, it’s worth the splurge.

JeJu has wi-fi, towel service, and a Korean restaurant.  You could literally stay there for 24 hours.

 

So, that’s my 3-Step Cure*.  Free of charge.

*This is not to say that I’m not sore today.  I am.  Just less so than I would have been (Translation: I’m able to walk).

Day 3 of recovery started with muffins.

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You’re not going to believe it, but these are vegan, low-sugar, < 100 calories, AND they taste good.

Sneaky Veggie Muffin

Zucchini makes for a dense muffin.  If you want them fluffier, reduce the grated zucchini by 1/2 C.

Relying mostly on banana to sweeten them, these muffins these are a perfect breakfast for those that aren’t in need of an AM sugar-high.  I think you could replace the agave with Stevia… if you try it, let me know!

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These were inspired by the Babycakes vegan cookbook and Marci Gilbert’s Loaf.

Zucchini-Banana Muffins

(a.k.a. The 98 Calorie Muffin)

  • 1/2 C white whole wheat flour (I use King Arthur)
  • 1/2 C spelt flour
  • 1 tsp baking soda
  • 1tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp freshly grated nutmeg
  • Pinch of salt
  • 2 C grated zucchini (~2 medium)
  • 1.5 C ripe bananas (~2 medium)
  • 1/4 C light agave nectar
  • 2 tsp vanilla
  • 1/3 C chopped pecans

Preheat oven to 350 degrees.  Grease 12 regular-sized muffin tins with Pam/butter/Earth Balance.

In a large bowl, combine dry ingredients (the first 8).

In medium bowl, mush bananas with a fork.  Add grated zucchini, agave, and vanilla and hand mix.

Add the wet to the dry, mixing until just combined.  Fold in the pecans. Pour into muffin tins and bake for 20-25 minutes, rotating pan half way through.

Makes 12 muffins.

Approximate Nutrition Info: 98 calories, 2.5g fat, 18.2g carbohydrates, 2.2g fiber, 8.7g sugar, 2.2g protein

***

Do you have a “magic” cure for next-day soreness?

(Hangover cures are appreciated count.)

 

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