Sprint 2 the Table

Appetites and Adventures

Let Them Eat Cake

By

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?!)

______________________________________________________________________________________

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.

 

All I Want for Christmas

By

Still in the hospital with mom.

 

I’m rapidly becoming less and less impressed with doctors.  They are supposed to FIX problems, not create them!

Anyway, since there isn’t any food to speak of, I thought I’d share my Amazon Christmas Wish List!  Baby Sis was looking for mine and texted me to ask a question: “Is yours the one with all the cooking stuff?”

Duh.
So here are my Top 10 Wish List Items (no, they aren’t ALL about cooking!).

1. The Improvisational Cook – There are several cookbooks on my list, yet I know I’ll do my usual.  Use them 2-3 times and then get distracted by other shiny objects recipes and not open it again for 2 years.  I still want this one though.  The theory behind why certain ingredients work and how to expand dishes fascinates me.  Some people read novels, I read cookbooks.

2. Food Scale – For my diet?!  HAHAHAHA!  No, friends.  Scales are much more accurate than measuring cups.  Better to bake with!  I’m fully aware that I’m probably the only person in the world wishing for a scale so I can make more yummy anti-diet food.

3. The Healthiest Meals on Earth – This is the last one, I swear!  Again, this book has a lot of background and “why it works” info, with the addition of more nutrient data.  Love.  It.  I’ll probably store it on the scale to balance out the baked goods.

4. Glass Straw – I love my smoothies.  And I do have occasional hippie-like guilt for the excess plastic I waste using a different straw everyday.  A glass straw would solve it all!

5. Ice Cream Maker – It is the perfect size – 1/2 a pint!  I’ve been eyeing a certain Oatmeal Ice Cream recipe for a while.  Add blueberries and cinnamon.  Peanut butter sauce.  Chopped walnuts.  Coffee.  Is anyone else hungry?

6. Shun LEFT-HANDED 6-in Utility Knife – That’s right.  LEFT-HANDED!!! Maybe this will help alleviate the little problem I have with slicing my fingers?!

7. Wrist Guards – These are for derby.  Mine smell so bad I can hardly stand it.  I’m also hoping Santa brings some elbow pads to replace that stench too. 🙂

8. Ninjabread Men Cookie Cutters – Speaking of derby… these will allow me to make appropriately themed cookies for my Sake teammates!

9. Measuring Matroyshkas – How cool are these?  Hopefully they are accurate.  I cannot get enough nifty kitchen stuff!

10. Power Balance Wrist Band – I heard these work.  I saw a demo.  It is probably a load of you-know-what. I reallllly want to try it out.  In theory, this band “uses holograms embedded with frequencies that react positively with your body’s natural energy field.”  It supposedly makes you stronger and more steady.  Sounds like an athlete’s dream come true.

Honorable mentions:

***

I’m now trying to shop for a certain sister who is IMPOSSIBLE to buy for. 

What do you do for situations like that?  Gift cards???

 

85 Calorie Muffins + Lasagna Pie

By

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.

Follow Me!

instagram_b facebook_b twitter_bpinterest_b
rss_a email_ayoutube_b googlep_b

Popular Posts

Home | About Me | Privacy Policy | Fitness | Recipes | Training & Nutrition

Affiliate Links: This site is monetized through the use of affiliate links. This means that if you were to make a purchase through one of these links, Sprint 2 the Table would receive a small percentage of the sale price. Thanks for your support!