Sprint 2 the Table

Appetites and Adventures

Blue Oats

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First thing today, a friend shared this link with me.  A certain Georgia lawmaker is asserting that allowing gays to serve in the military is akin to allowing thieves and drug dealers to join up.

Thanks for helping further the stereotype that Georgia is a state full of uneducated rednecks, Rep. Franklin.

Without going on a tangent, I’m going to say that there should be a mandatory intelligence test for people who: run for office, vote, and reproduce.  If there was an minimum IQ one had to possess before partaking in any of these 3 things, the world would be a better place.

On to happier thoughts!  Breakfast.

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This may be weird, but I go to bed thinking about what I’m going to eat for breakfast.

Today, having remembered an immersion blender can be used for more than soup,  I was excited to try some oatmeal.  This is the most solid food I’ve had so far!

Blended oats are GOOD!

I’m sure the toppings were awesome…

…but that yummy, well-dressed bowl of oatmeal was for Mom.

My slurp-able reality looked more like this:

No matter.  It was still good.

Like warm blueberry pie.

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Blueberry Pie Oatmeal

  • 3/4 C oatmeal (I used McCann’s Irish Oats)
  • 1/2 C unsweetened vanilla almond milk
  • 1/2 C water (adjust as needed)
  • 1 banana
  • 1/2 C blueberries
  • 1/2 tsp cinnamon
  • 1/8 tsp coconut extract
  • shake of salt

Place first 4 ingredients in medium pot.  Cook over medium heat, stirring occasionally, for 6-7 mins.

When almost done, add remaining ingredients and stir to combine.  Cook 2-3 additional mins, or until done.  Add additional liquid as needed.

Remove from heat.  Using an immersion blender, blending oats until bananas and blueberries are pureed into oatmeal (it WILL turn blue!).

Spoon into bowls and add topping of your choice (I used bananas and dark chocolate chunks).

Makes 2 servings.


Apple Pie @ Breakfast

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This morning I received a call from my boss.  He needs me to proof several (mucho importante) documents before they go to a client.  We had the following conversation:

Boss: It is important that these are perfect.

Me: Sure – no problem.

Boss: Do whatever you need to do in order to maintain focus – read one, go for a rune, read one, go for a run.

Me: (LMAO)

🙂

Cool or scary that he knows this about me?!

Did I mention how much I love my job?

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Obviously, I need to be well-fed to complete this task.  I’ve been looking forward to testing out the Apple Pie Oatmeal creation by Angela @ Oh She Glows.

I adjusted it a bit for my taste.  I added the apples later in the process to ensure they held onto their crunch, and included ginger.  Of course, I had to top it with PB because apples + PB go together like peas + carrots.  Jenny.

Eating this was a Friday morning religious experience amazing.

 

Warning: Blurry cell phone pics coming to an end SOON!


Apple Pie Oatmeal

  • 1/3 C oats (I combined multi-grain and Scottish)
  • 1 tsp chia seeds
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • Pinch of kosher salt
  • 1/2 C unsweetened vanilla almond milk
  • 1/4 C water
  • 1/4 C unsweetened applesauce
  • 1/2 Braeburn apple, peeled and cut into 1 inch pieces
  • 1 T peanut butter
  • 1 T pumpkin seeds

In a small pot over med-high heat, mix the 1/3 cup oats, chia seeds, spices, milk, water, and applesauce.  Cook for 5-6 minutes, stirring often.  When the mixture is just beginning to thicken, add fresh apple pieces. Pie Oatmeal is done when the mixture thickens and the liquid is absorbed.

Pour into a bowl and add toppings of choice.  I used peanut butter and pumpkin seeds.

***

How well does your boss know you?

Well enough to know midday running produces maximum concentration?

 

My Top 5

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I have an announcement: My skinny pants are too big.

 

OMGOMGOMGOMG.

When I started this blog, I had a gained a pretty significant amount of weight.  I had been out of grad school for a year, and had gotten accustomed to sitting at a desk all day and still eating anything I wanted.  My body revolted.

Basically, my fat pants became my skinny pants.

 

http://www.youtube.com/watch?v=rC0Nsba1fWQ&feature=related

***Disclaimer: I love my job – I just love this video. And I don’t like sitting all day.***

 

Last week my trainer made me get on a scale for the first time in a couple of months. Post-grad school sitting-on-my-butt weight is officially GONE!!!

Fat pants, be damned!!!

I still sit at a desk all day, but I adjusted my eating habits and made exercise a part of my daily routine.  Just like brushing my teeth.

How did I do it?

There were many, many habits I changed, new behaviors I learned, and – last but not least – an amazing amount of self-control.  I could write pages, but here are my Top 5 Factors (after the jump).

… 

Read More »

Slurp Your Sweet Potato

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Despite being up until 3am working, I woke up (late) this morning ready to MOVE.

Breakfast was a coffee, an apple, and a jalapeno-cheddar scone (recipe to come… it still needs a little work).  To fuel my energy, I read some neglected fitness magazines.

What resulted was an amazing workout:

  1. 5 min elliptical warm-up
  2. Wide grip lat pull-downs – 3 sets of 12
  3. Bent over dumbbell row – 3 sets of 15
  4. Seated cable row – 3 sets of 12
  5. 30 second planks as an active rest between sets in #2-4 (total 10)
  6. Dumbbell pullover – 3 sets of 12
  7. Row to raise – 2 sets of 12
  8. Push-ups- 3 sets of 15 – superset with…
  9. Standing dumbbell curl – 3 sets of 12
  10. Alternating dumbbell curl – 5 sets of 12
  11. Hammer curl – 4 sets of 15 (or to exhaustion)
  12. 1 min sprint intervals on the treadmill between each set in #10-11 (total 8  )

Then I took the stairs back up to my condo.  Whew!

 

That killer workout called for a gigantic protein shake.

You’re probably going to think this is weird… BUT just trust me.

Sweet Potato Smoothie

  • 1/4 large sweet potato, cooked (mine was left over from this)
  • 1 hand full of spinach
  • 1 scoop vanilla protein powder
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • Ice + water/milk to taste

Combine all ingredients in blender and process until smooth.  Slurp away!

***

Time to head out the door for the derby sleepover – so excited to hang out with the team off-skates!

Does anyone else have adult sleepovers?!

It’s like high school but now you don’t have to sneak in the alcohol.

Sunday Morning Frittata

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Important announcement:

I am now a red head.

Yesterday I visited my friend/stylist at Lava Hair Studio for a much-needed hair cut/color.  I love Karen – I walk in, say “I need a change,” and she creates a whole lot of awesome.

There’s nothing more satisfying about leaving the salon looking like a whole new person.

Pictures soon… I still need to get a new camera after the washing machine incident.

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In the South we are expecting some winter weather tonight/tomorrow.  I think I’m the only one not making a panic-run the grocery store.

This means I am either:

a.) super smart

or

b.) a (soon to be stranded and starving) moron.

I’m actually pretty excited about it.  Last time it snowed here I walked across the street to the park and watched half of Atlanta try to sled on various household items.  Among my favorites:

  • Giant tupperware box lids
  • Trashcan lids
  • Cafeteria trays
  • Cardboard boxes
  • Other people
  • Those reflective silver things people put in their windshields
  • Bicycles with wood “skis” attached in place of wheels (this one gets the Darwin Award)

Southerners are creative.

Unfortunately, along with snow comes frigid temps.  It was 18 degrees when I woke up this morning.  The heaviest coat I have is a fleece Northface jacket.  And did I mention the crazy wind?

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One of my favorite parts of the weekend is Sunday morning.

You can thank me later for the fact that you’re humming “Sunday morning coming down.”

Sunday is usually my “get stuff done” day.  I try to leave the day wide open for running errands/cleaning/working/etc.  That’s all fine, but what makes the morning my favorite is having the unscheduled time to drink coffee, watch the morning news, and make a good breakfast (a.k.a. brunch).

Not that I don’t think oatmeal is a good breakfast.  It’s just that oatmeal can be a quick-fix.  I will (almost) never take the time to make an egg dish during the week.

This morning I decided to raid the veggie drawer and make a spicy frittata.

I love using red pepper flakes to spice things up.  This morning I used the flakes, then remembered the Sweet Aardvark Habanero Hot Sauce my artist-sister gave me and used that too!

A little bit goes a long way. Don't say I didn't warn you.

Blurry cell phone picture. Desperate times...

Hands down, this was a Sunday-morning-worthy brunch.

I also used my coffee trick:

Add a couple shakes of cinnamon and a teeny shake of salt to the coffee before brewing.  Try it out – you’ll be surprised at the flavor it adds!

Spicy Frittata

  • 5 Asparagus stalks
  • 1/4 C Yellow onion
  • 1/4 C Red pepper
  • 2 Garlic cloves
  • 2 Eggs
  • Splash of water
  • Red pepper flakes
  • S + P
  • Sweet Aardvark Habanero Hot Sauce

Pre-heat oven to 450 degrees.  Rough chop the veggies and saute over med-high heat in an oven-proof pan with EVOO until just tender (about 6-7 mins).

Meanwhile, beat eggs in small bowl.  Add a couple splashes of water.  Add red pepper flakes, salt, and pepper to taste.

Turn down heat and pour eggs over veggies in saute pan and cook until beginning to set (about 5 mins).  Use your spatula to lift edges and tilt pan, allowing egg to run underneath.  Drizzle habanero sauce over top.

Place skillet in oven and cook until the eggs are set, about 7-8 mins.  You may crumble cheese over the top during final 2 mins.

Slide frittata on to your plate and enjoy!

Note: adding a bit of water to eggs makes the more fluffy.  Water actually works better than milk.

Sweet Berry Breakfast Rolls

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Happy New Year’s Eve!!!

I’ve been waiting to post this… I misplaced my new camera and didn’t get pic of the finished product.

Good news: Found camera.

Bad news:  It was washed.  In a ski jacket.  By my mom.

Playing in the snow with my sisters

At least we got to play in the whole 1/4 inch of snow…

Soooo… I’m posting this sans final product pics.  But they were pretty!  These would make a great hangover New Years Day breakfast.

Christmas morning was very different this year – I was the first one awake!

I bounced out of bed, ready to open presents at 830a.  Then I waited until 11a for the family to wake up.  Talk about anti-climatic.

Things I did to entertain myself for 2.5 hours:

  • Made/drank coffee
  • Ate 1/2 an apple
  • Whittle My Middle workout
  • Prepared the breakfast roll glaze
  • Chopped veggies for a frittata
  • Ate some granola
  • Unloaded and re-loaded the dishwasher

Productive, right?!

In our family, the big-deal Christmas meals are Christmas Eve dinner and Christmas Day brunch.

Continuing with my theme to trying new things, I decided to make Sweet Berry Breakfast Rolls.  These are adapted from the January 2011 Food & Wine.

We enjoyed them with a veggie frittata and a fantastic rose sparkling wine (which I had a picture of on my new/newly cleaned camera).

Of course, we opened presents first. 🙂

My favorite gift this year was a MacBook Air from Mom Santa.  If anyone can teach me how to use it, that would also be cool.

Now for the incomplete rolls.

Ready to roll out after rising.

Rolled out, berry-topped, and sugar-cinnamon sprinkled.

Ready for rise #2!  I let them rise for 2 hours and then placed them in the fridge overnight to beaked fresh on Christmas morning.

Sweet Berry Breakfast Rolls

Dough

  • 1 C Milk
  • 2/3 C Sugar
  • 1 1/2 T Active dry yeast
  • 1 Stick Unsalted butter, softened
  • 2 Eggs
  • 1 tsp Finely grated lemon zest
  • 1/2 tsp Fine sea salt
  • 4 1/4 C All-purpose flour (+ more for dusting)

Filling

  • 10-ounce package IQF (Individually Quick Frozen) mixed berries (not thawed)
  • 1/4 C + 2 T Sugar
  • 2 tsp Cinnamon
  • 1 tsp Cornstarch

Glaze

  • 3/4 C Confectioners’ sugar
  • 3 T Unsalted butter, melted
  • 1 1/2 T Heavy cream
  • 2 tsp Cinnamon

For the Dough:

In a small saucepan, warm the milk over moderately low heat until it’s 95°.  Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast.  Let stand until the yeast is foamy, ~5 mins.  Add the softened butter, eggs, grated lemon zest and sea salt.  Add the flour and beat at medium speed until a soft dough forms, ~3 mins. Increase the speed to medium-high and beat until the dough is soft and supple, ~10 mins.

Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times.  Form the dough into a ball and transfer it to a lightly buttered bowl.  Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, ~2 hours.

Line the bottom of a 9 x 13 in baking pan with parchment paper, allowing the paper to extend up the short sides.  Butter the paper and sides of the pan.  Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10 x 24 in rectangle.

For the Filling:

In a medium bowl, toss the frozen berries with the sugar, cornstarch, and cinnamon.  Spread the berry filling evenly over the dough.  Tightly roll up the dough to form a 24-inch-long log.  

Working quickly, cut the log into quarters.  Cut each quarter into 4 slices and arrange them in the baking pan, cut sides up.  Scrape any berries and juice from the work surface into the baking pan between the rolls.  

Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, ~2 hours.

To Bake:

Preheat the oven to 425°.  Bake the rolls for ~20 mins, until they are golden and the berries are bubbling.  Transfer the pan to a rack to cool for 30 mins.

For the Glaze:

In a small bowl, whisk the confectioners’ sugar and cinnamon with the butter and heavy cream until the glaze is thick and spreadable.

Invert the rolls onto the rack and peel off the parchment paper.  Invert the rolls onto a platter.  Dollop glaze over each roll and spread with an offset spatula.  Serve warm or at room temperature.

Notes: The recipe can be prepared through the “Filling” step the day before (I did and it turned out perfectly).  Once risen, simply cover the rolls and refrigerate overnight.  Return to room temperature before baking.

You can also use any sort of berries for the filling.  The original called for raspberries.

Let Them Eat Cake

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I always look forward to Christmas.

 

…and I am always ready for it to be OVER.  

Things are beginning to calm down again, and I couldn’t be more ready for it!  🙂

Tonight I am going to my first derby practice in a month!  I really want to get some weights in this afternoon, but I’m also pretty sore from P90X on Monday.

Things I am ready to get back to:

  • My condo
  • Quiet
  • Food that doesn’t involve sugar (*gasp*)
  • Running more regularly
  • Derby
  • Cereal (can you tell I haven’t had breakfast yet?!)

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Speaking of breakfast…

Angela continues to amaze over at Oh She Glows.  Carrot Cake Oatmeal.

It is literally like eating carrot cake batter for breakfast.  I made a couple of modifications… make your own adjustments and eat cake for breakfast!

I’m pretty sure it doesn’t get better than this.

Carrot Cake Oatmeal

  • 1.25 C unsweetened vanilla almond milk (or other milk-substance)
  • 1 tsp vanilla extract
  • 1 T cream of coconut
  • 1 T apple cider vinegar
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp fresh ground nutmeg
  • 1/8 tsp sea salt
  • 1/2 tsp fresh lemon juice
  • 1 large carrot, finely grated (like you would for a carrot cake)
  • 1/4 C oats
  • 1/4 C muesli
  • 1 scoop vanilla protein powder (I use Growing Naturals)

 

In a medium pot over medium heat, add milk, lemon juice, coconut milk cream, and apple cider vinegar, stirring to combine.  Whisk in spices and salt.

Stir in grated carrots and oats.  Reduce heat to medium-low. Cook until mixture has thickened (~8 minutes), stirring as needed.  Mix in protein powder, cooking 1-2 mins more to warm.  Remove from heat and pour into a bowl.

Have fun with the toppings!  I used dried cranberries, pecans, and a drizzle of maple syrup.

 

Breakfast of Champions

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Most of us can agree than overnight oats are good.  Even better is oats in a jar.  BUT…

The truly epic iteration involves this:

Everything is better with chocolate. 🙂

Since eating Nutella by the spoonful isn’t a balanced meal, I added the following:

  • 1/3 C Multi-grain oatmeal
  • 1/4 C 0% Greek Yogurt (plain)
  • 1/3 C Almond milk
  • 1/4 tsp Cinnamon
  • Whatever was left in the Nutella jar… (1-2T?)

Surprisingly, I did let it stay overnight in the fridge (it was dangerously close to becoming a midnight snack).

This was my reward in the morning:

Had I not been so excited, I may have added some fruit – banana or strawberry would have been good in it.

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Tonight I go to the trainer for the first time in 2-3 weeks.  I am beyond excited.  He promised me a satanic workout.

Is it weird that I consider that a good thing?

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