Sprint 2 the Table

Appetites and Adventures

Reunited with Green

By

This week has been NUTS!

 

I was really glad I had Zucchini-Banana Muffins in the freezer for breakfast this morning.

This is how I feel right now

 

D.C. was a great trip though.  My meetings went really well and I had a chance to go running through the Mall Wednesday night with bossman.

If you’re ever in D.C., I highly recommend it.  There’s nothing like seeing a city by way of a good run.  It also makes the run go by more quickly… which I needed.

The Tough Mudder threw my body for a loop.  I’m not so much sore as I am worn out.  My legs feel like bricks.  Spaghetti bricks.

At least I have something to show for it:

Muddy cuts

Random bruising

But damn it feels good to be a gangsta’. 😉

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I really missed green smoothies (and St. Patrick’s Day!) while I was traveling.  File under: things I never thought I’d say.

So here’s my oops-I-missed-St. Patrick’s Day Smoothie of the Day.

I was too excited and almost forgot to take a pic before it was too late!

Pineapple Upside Down Cake Smoothie

  • 1 C unsweetened almond milk
  • 1 scoop cookies’n’cream protein powder
  • 1 tsp maca powder
  • 1/3 C pineapple
  • 1/2 tsp vanilla
  • 1/4 tsp ginger
  • 6-8ish almonds
  • huge handful spinach
  • ice/water (to taste)

 

Just what the doctor ordered to feel human again just in time to throw a wedding shower this weekend.

Shower recipes coming Monday soon! (I may need a buffer in order to sleep at some point.)

Worth the wait: mini quiches, fruit + cannoli cream, and my favorite savory cookie recipe.

***

I love entertaining, but I hate the fact that you have to clean house.  It seems ridiculous since you have to clean again post-party.  Let’s start a movement to change expectations!

What’s your best time-saving party-prep secret? 

Do you have a favorite/go-to dish to make for entertaining?


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.)

 

Tough Mudder is Tough

By

The Tough Mudder was today.

I am more proud of myself for finishing this race than any other I’ve done.

They aren’t kidding about the “Tough” part

When my friends and I registered, the course hadn’t been finalized.  The race was supposed to be 8-10 miles of obstacles and trail running (followed by a “party” with 2 free beers).

Then we get more info in an email.  It’s actually 11 miles.  Fine.  What’s one more mile?

Then more: the county the race is in is dry.  No beer.  Whatever.

tough mudder

Then we get to the start… and the announcer says it is about 12 miles.

It was actually 13.5 miles.  (Or 15, depending on whose GPS-tacking claims you believe.)

The Short Story:

  • They ran out of water cups at stations… and out of water.
  • There was no sort of electrolyte replenishment (13+ miles => need better fuel stations… esp. when distance isn’t accurately communicated)
  • They dumped ICE in every mud water obstacle we swam/slogged through
  • Mountains hills I never thought I could make it up 10 miles in with wet, mud-caked shoes were conquered
  • Displays of camaraderie and willingness to help other racers was by far the most impressive I’ve encountered.
  • I ran in just a sports bra for the first time ever (wet, muddy shirt was discarded on a mountain tree branch)
  • Chocolate Muscle Milk is good.  (Bonus points for Georgia Tech-themed bottles)

The Summary: It was 13.5 miles/3.45 hours of TOUGH.

***

Will I do it again?  HELL NO.

Not today anyway.

Muhammara

By

Yesterday I did my last long-ish run before Saturday’s Tough Mudder.  Good thing since it’s blustery, rainy day in the South!

Especially thankful for the ability to work from home today!

Still not up to 11 miles, but I can do half of that… that’s a good start… right?!

At least I’ll have all of those breaks obstacles.

Distance: 5 miles

Time: 42:22

Pace: 8:44

I’m going to be ridiculously fast after having to run into the wind the past couple of weeks! 🙂

Then I came home and made dip for the vegetarian dinner par-tay.

A fine running-reward. Tasting was strictly for quality-control purposes.

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The menu from my kitchen: Muhammara +Veggies, Non-Crab (Tempeh) Cakes, Remoulade (for cake-dipping)

I dare you to eat just one

I was told the Tempeh Cakes were, in fact, reminiscent of crab cakes… I wouldn’t know since I don’t eat seafood.

Non-Crab Tempeh Cake recipe to come tomorrow!

One friend brought yummy polenta cakes.

Of course we had dessert.

Another guest brought Is It Really Better Than Sex? Cake.

I’ll refrain from answering the cake’s title question… but… it was damn good.

Minds outta the gutter!!!

Today I want to share the recipe for my new go-to dip.  Which says a lot since I am hummus-obsessed.


Muhammara.

A creamy Lebanese dip made from roasted red peppers and toasted walnuts.  It has a neat flavor profile thanks to the molasses, peppers, and spices.  It is at once savory,  rich, and spicy.

Basically, it’s addicting.

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Besides being delicious, this dip is full of healthy fat, protein, Vitamins A and C, and lycopene (thought to reduce risk of certain cancers).

Muhammara (Red Pepper and Walnut Dip)

Adapted from Epicurious and Good Food, Good Wine, and a Bad Girl

  • 1 C roasted red peppers, roughly chopped
  • 1/2 C panko breadcrumbs
  • 1/3 C walnuts, toasted and roughly chopped
  • 2 T fresh lemon juice
  • 3-4 cloves garlic
  • 3/4 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 T blackstrap molasses*
  • 1 (heaping) tsp muscadine jelly*
  • 1 tsp dried hot red pepper flakes (adjust to taste)
  • 1/3 C extra-virgin olive oil

Using a food processor, pulse the first 8 ingredients roasted red peppers, panko, walnuts, lemon juice, and spices until mostly blended.

Add the molasses, jelly, and red pepper flakes.  Blend until smooth.

Pour in the oil in a thin stream into the food processor – running on low speed -until oil is incorporated.  The dip should have a hummus-like consistency.  You may add more oil or water as needed to thin.

Transfer to serving bowl and serve with warm pita and vegetables for dipping.  (It’s also good by the spoonful on top of a leftover black bean burger.)

*The original calls for pomegranate molasses, which I did not have.  In order to get the molasses tang AND the sweetness, I used blackstrap and added a bit of my grandmother’s homemade muscadine jelly.  It works like a charm!

Makes ~2 cups (8 servings)

***

Overall, I ended Fat Tuesday feeling sufficiently fattened full.

Did you do anything fun for Fat Tuesday?  It smacks of being a perfect “treat” day.

Protein Kitten

By

Quick update because I’m excited about two things…

1. I rallied and went running!

Distance: 5.5 miles

Time: 46:02

Pace: 8:37

If anyone is struggling with motivation… just do it.  I feel SO much better.

 

2. The kitten really is my child.

Stevie likes green protein shakes

Stevie’s Recovery Shake

  • 1 scoop vanilla protein powder
  • 1/2 large banana
  • 1 C spinach
  • 1 C unsweetened almond milk
  • 1 T chia seeds
  • 1/2 tsp allspice
  • 1 tsp cinnamon
  • Shake of salt

(No, I didn’t actually let her have a shake!)

***

Do your pets eat strange things?

I once had a cat that liked salt and vinegar chips.


It’s a Girl!

By

Yesterday was an awesome day.  It started with the link love and an awesome recipe round up on Angela’s blog (Welcome, new visitors!) and ended with…

…a kitten!

Yesterday I met the perfect baby girl.  She is a loving, 10 month old rescue kitty who purrs constantly.

I think I'm in love

This is the sweetest, most loving kitten in the world.  She walked in and made herself at home.  Note to self – trim her claws!


Her name is Stevie.  As in Nicks.

Stevie was very curious about my breakfast.  We both need to work on NOT begging for food. 🙂

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One of the recipes from yesterday’s round up was from Averie @ Love Veggies and Yoga.

I just happened to have everything on hand to make her Microwave Blueberry-Banana Oat Cakes for breakfast.

I made a few modifications, but followed her recipe pretty closely.  I will for-sure be trying this again and experimenting with different fruits/toppings!

Microwave Blueberry-Banana Oat Cakes

  • 1/2 ripe large banana, mashed
  • 1/2 C dry oats
  • 1 tsp cinnamon
  • 1/4 tsp freshly grated nutmeg
  • Shake of salt
  • 1/4 C unsweetened almond milk
  • 2 tsp blackstrap molasses
  • 1/4 C fresh blueberries

Mash the banana in a microwavable bowl.  Add remaining ingredients except blueberries, stirring to combine.  Fold in blueberries.

Allow to stand ~5 mins, until oats soften a bit. Microwave for 3.5 – 4 mins.

Per Averie: You will know when it’s done because it will not be “juicy” looking anymore and it may have some “holes” on the surface.

After mircowaving, allow to rest for a couple minutes (mine didn’t make it longer than a minute…).  Eat in that bowl or easily invert/remove from bowl and re-plate it, or take as a to-go snack.

I didn’t top mine, but next time I’d love a glob of melty almond butter on top.  PBJ oat cake.  Greek yogurt would also be tasty (icing on the cake!).

***

I’m trying hard to motivate myself to go run after last night’s downpour.

Do you like running in post-rain conditions?  Is it so fresh and so clean or just chilly and wet?

Come on, sunshine!


Chickpeas + Spiced Tomato Sauce

By

The Tough Mudder is just over a week away and I’m only up to 5 miles!

 

 

Stats

Distance: 5 miles

Total time: 42:32

Pace: 8.46

It was a hard 5 miles.  I blame this windy weather.  Is this Chicago or Atlanta?

Did I mention the obstacle course is 11 miles??? I’m getting nervous.

 

In much less-stressful news, Atlanta is finally getting a vegan restaurant.  Welcome, Dulce Vegan Bakery and Café!!! (1994 Hosea L Williams Dr NE, Atlanta, GA 30317)

According to What Now Atlanta’s article, the restaurant will open in Kirkwood late this month.  They will serve the typical 3 S menu (soup-salad-sandwich), but they aim to have gluten-free and RAW options.

The raw aspect is most exciting to me.  I love the creativity that goes into raw food and the “high” you feel after eating such a clean meal (can we get a San Fran-like Cafe Gratitude???).

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I put off St. Patrick’s Day food in favor of continuing with my Indian week.  Chickpeas, tomato sauce, and a spaghetti squash were the inspiration.

What had happened was… I wanted spaghetti squash.  I love to eat it with marinara, but after a 5 mile run I needed more bulk.  And garlic spices!

I’ve done spaghetti squash a lot this winter.  You can either cook it in the oven or microwave until soft (8-10 mins).  This time I chose the oven… but I honestly don’t think it matters.

Spaghetti Squash

1. Preheat the oven to 400 F.

2. Cut the squash in half (soften in microwave first if it’s too hard to cut) and remove the seeds.

3. Place in a glass baking dish, cut side down, in about 1 in of water.  Cook for ~40 mins, or until shell is tender when pierced with a fork.

4. Remove the flesh with a fork.  Place the “spaghetti” in serving bowl and toss with olive oil, salt, and pepper to taste.

 


Chickpeas + Spiced Tomato Sauce

 

  • 1T EVOO
  • 1T coconut oil
  • 1 large shallot, chopped
  • 8 garlic cloves, minced
  • 2 tsp (~1-inch piece) fresh ginger, chopped
  • 26.5 oz canned chopped tomatoes (1 box Pomi)
  • 1 bay leaf
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1/2 teaspoon cayenne pepper
  • 1/4 C chopped fresh parsley
  • Juice of 1/2 lemon
  • 1 15 oz can chickpeas, drained
  • S + P, to taste

In a large skillet, heat the oils.  Add the shallot and cook over medium-high heat until translucent, ~3-4 mins.  Reduce to medium heat and add the garlic and ginger.  Cook, stirring frequently, until fragrant, ~2 mins.  Add the tomatoes, stirring to combine.  Followed by the bay leaf, cumin, coriander, turmeric, and cayenne, again stirring to combine.

Simmer over low-medium heat until thickened, ~10 minutes.  Add the lemon juice and chickpeas, continuing to simmer until the chickpeas are softened and flavors are combined (~7-8 mins).  Season with salt and pepper to taste.

Serve alone in a bowl, or over spaghetti squash (or actual pasta).

Nutritional Approximations (sans squash): 214 cals, 8g fat, 29g carbs, 9g fiber, 6.6g sugar, 6.6g protein (and a good source of vitamin B-6 and Manganese!)

***

Have you done a race you weren’t quite ready for?

Last minute training tips are appreciated. 🙂


Repeat Thursday

By

For those of you in the South (or who are lucky enough to have a Chick-fil-a nearby), I have 2 important news items:

1. Tomorrow is FREE FryDay.  All you have to do is go to Chick-fil-a between 2 and 4p and ask for Heinz Dip & Squeeze-free FryDay promotion.  You will be rewarded with a free medium order of yummy waffle fries.  Apparently all this is thanks to the new Heinz Dip & Squeeze Ketchup package, which holds 3x more ketchup than the packets.

2. While you’re there… Chick-fil-a has a new Banana Pudding Milkshake.  This could be heaven.  Never mind the 780 calories and 104g sugar.  That’s in the small size.

Who wants to split one???

If the shake isn’t on your diet, try out this guilt-free Overnight Banana-Cashew Pudding.  I’ve made it two days in a row.  This morning I heated my bowl and OMG was it good.

I also re-made my Mexican Black Bean Brownies.

I reduced the egg and sugar (they are even healthier!), took a new pic (why is dark-colored food SO hard to photograph?!), and improved the instructions.

The latest estimation is that they have around 150 calories per serving (makes 20 healthy-size brownies) 3g of protein!

In the spirit of repeats, I’m about to enjoy the last of my Garam Masala Daal for lunch.

Lentils are still really good leftover.  They are not photogenic. Be sure to add some water when you re-heat to avoid drying.

Tomorrow I promise something more original.  And St. Patrick’s Day worthy.

Get excited.

***

I’m taking a lunchtime run!  Being able to break up the computer-screen daze is a rare – yet welcome – treat.

Do you need a break midday?  How do you escape?


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