Sprint 2 the Table

Appetites and Adventures

Falafel on a Waffle

By

Today is a Piedmonte region day!  I’m excited to have a free(ish) day to wander around and explore (read: shopping).  This region is arguably one of the prettiest… and you know I’m on a truffle hunt.  

Alba’s white truffle is considered the best in the world and they are in season now.  The winter black truffles from this region are supposedly incredible as well.  (But really… what truffles aren’t good?!)

Not to be left out of the excitement, Sarah @ The Smart Kitchen has written an awesome guest post for today.  This girl is the most creative blogger out there.  She is the queen for turning the ordinary into extra-ordinary.  She’s a huge inspiration for me (her yogurt creations inspired my own Sweet Potato Greek Yogurt), and makes me laugh with her morning-post musings.

______________________________________________________________________________

Howdy, y’all! My name is Sarah (aka Miss Smart) and I blog over in The Smart Kitchen… where sometimes I’m smart, and sometimes I’m just stumbling upon greatness.*
*In the case of the photo below…a pretzel and Nutella milkshake! 😉

 

I’m extremely honored to be guest posting for Miss Laura today, while she’s eating and drinking (and celebrating and…singing? dancing? kayaking? what else does one do in Italy?) her way through Italy.

But, truth be told, guest posting can be uber-stressful.*

*Yes, I use the phrase “uber.” I also say “dude” in real life.

You hope that when you “arrive” you’ll be greeted like Belle at the mansion, and all the other bloggers (who may or may not be transformed into kitchen gadgets and housewares) will dance and sing and welcome you with open arms. But to do that, you’ve got to compose the epitome of post perfection…something to hook potentially new readers and blog friends* immediately and make them actually click over towards  your  blog home.
*I do not use the phrase “blends.”

But that’s futile. You’ll like me or you won’t.
So here’s a picture of me eating a hamburger.
It was good.

Just like the rest of this post will be.
————–

Over on my blog [slash] in my “real life” I’m working on tackling a number of cooking and eating ‘feats’ as part of my Culinary Bucket List. One of those was to “start with dried beans” in a recipe. But after successfully making (and baking) a relatively ‘traditional’ [sans frying in oil, of course] falafel, I couldn’t get an idea out of my head: Why stop with just falafel, when you could have falafel…

..on a WAFFLE!?

 

This recipe pretty much encapsulates me as a blogger: a mindset focused on “playing with my food” and a tendency towards the seemingly bizarre that somehow just…works. The fact that I was fixated on making a dish simply because it rhymed…well that just shows how I constantly feel like a small child trapped in a 27-year-old’s body.

Also, I am obsessed with my food processor.

Although I could have just eaten my Baked Falafel on the not-to-sweet waffles I had purchased, I just had to be difficult (as usual) and reinvent the wheel. If there are chickpea fritters for afternoon and evening…why not bean balls for breakfast?

 

2 cups of chickpeas, soaked overnight* + 1/2 cup mashed banana + spices + honey

*Alton Brown says for falafel you must used soaked, uncooked garbanzos. I’m not going to tell him if you cheat.

Process until smooth…scraping the sides once or twice as necessary.


Once the dough starts to stick, you’re ready! It will be pretty wet and goopy.


Set up a Henry Ford-inspired assembly line with a small bowl of flour in between your processor and your sheet pan.*
*Or your cutting board…if you are embarrassed by the state of your sheet pans and don’t particularly want to photograph them.

 

Roll the Banana Falafel in the flour, just to get a light coating to hold them together.


Bake on a coated baking sheet for about 20 minutes at 350 degrees. The tops won’t brown too much…


…but their bottoms will brown quite nicely.*

*Anyone else just get an image of the Coppertone sunscreen bottle with the baby and her bum?…No?  (Editor’s note: yes… wasn’t that Jodi Foster’s bum?!)

 

What’s Falafel on a Waffle without syrup, though?

Or in this case….Ta-honey Sauce?

Also known as “another time I made up something based on a quirky name,”  Ta-honey Sauce is a mix without exact proportion of roasted tahini, honey, and yogurt and/or almond milk, warmed up a smidge in the microwave.

 

Let’s just say…this is a breakfast worth eating.

And repeating.*

____________________________________________________________________________

Falafel on a Waffle

(Banana Falafel with Ta-honey Sauce)

  • 2 cups chickpeas, soaked overnight (from approximately 2/3 cup dried)
  • 1/2 cup mashed banana (1 small)
  • 1 tsp. vanilla extract
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. salt
  • 2 tsp. honey
  • 1/4 cup flour
  • Waffles
  • Berries
  • Ta-honey Sauce (method follows)

1. Combine all ingredients (except flour) in food processor. Process until mixture holds together when squished.
2. Put flour into a small bowl.
3. Roll falafel ‘dough’ into balls—it will be very wet—and coat in flour to help maintain shape.
4. Bake falafel on a baking sheet prepared with cooking spray for 20 minutes at 350 degrees.
5. Serve falafel on waffles, topped with berries and Ta-honey Sauce.

To prepare Ta-honey Sauce: Whisk together approximately 2 Tbsp. tahini, 1 Tbsp. honey, 2 Tbsp. yogurt, and 2 Tbsp. milk to taste, heating in the microwave if necessary. Pour over falafel on waffles!

***

Isn’t this lady a creative genius?  I wish I could think of things like breakfast falafel.

What’s the craziest combo you’ve ever tried?

Do you like to shake up your breakfast or are you a creature of habit?

 

Getting Started with Strength Training

By

Good Morning!  Today I am in the Friuli region of Italy – near the Austrian and  Solvenian border.  It’s most famous for its white wines, such as Pinot Grigio.

Tina from Faith Fitness Fun is my second guest blogger.  Tina is very special to me… she was the first person (other than family/friends) to comment on my blog!  I was so excited I think I squealed.

Tina’s blog is one of my favorites because she is one of the genuine bloggers out there.  Whether she’s sharing a dish or product or the rockstar way she shed baby weight (seriously – this woman could run circles around me), you can believe she’s showing her true self.

______________________________________________________________________________________

Hello there, Sprint 2 The Table readers! My name is Tina and I’m the gal typing up all sorts of randomness – from super personal topics (binge eating struggles) to silly stories (stuffing my bra) – over at the blog Faith Fitness Fun.

 

Eight years ago I fell in love with fitness – strength training playing a vital role in that love. Eight years ago I picked up my first weight and immediately felt empowered. I started to see changes in my body that amazed me. I increased my physical capabilities. I could turn to weights as an outlet when dealing with my past struggles of depression and binge eating.

Eight years ago I started strength training and I haven’t stopped since. Instead, I have competed in a fitness competition and frequented the gym floor even while 9 months pregnant. Despite a newfound passion for running, I remain determined in my strength workouts as I make progress in my Body After Baby goals. Now, I hope you’ll join me as I share my personal journey into strength training, including ways you can get started too. Thanks for reading!

I Found A Comfortable Place to Get Acquainted with Weights
Although I feel comfortable now at my gym, I used to not have such confidence. In fact, I likely would have never started with strength training if not for beginning in the comfort of my own home. Thanks to the old FitTV programs, I had the chance to try out a few workouts such as The Firm and Cathe Friedrich. Cathe’s workouts quickly became my favorites and I began building a library of her workout DVDs. Side note: You can imagine my excitement to meet her at Fitbloggin’ after years of training “with” her.

 

Over the course of a year, I learned various weight training moves from her workouts and built up a base in my strength training. Eventually, when I joined a gym, I continued to get more comfortable with strength workouts by attending group classes, such as Body Pump.Group classes and workout DVDs can be a great starting point to gain confidence with weights at your own pace. I also highly suggest utilizing the free introductory personal training offer at most gyms to receive a quick run through on the use of equipment and workout safety.

I Did Some Research
When I get into something, I go full out! The more I learned about weight training, the more I wanted to keep learning. It started with figuring out moves in my DVDs, then grew to subscribing to Oxygen magazine, ordering the e-book Burn The Fat Feed The Muscle, and pouring myself into resources such as The New Rules of Lifting For Women. I began feeling excited to branch out from the group classes and try some of the ideas in these resources for my own.

 

Following a pre-set program, like you can find in The New Rules of Lifting For Women, provided a great way to break in to doing my own thing at the gym. From there I continued to research and learn ways to set up my own strength training plans, turning to things like the Women’s Health Big Book of Exercises for ideas.

I Started Basic
So many varieties of exercises exist. Before breaking out the Bosu balls, sliding discs, and other fitness tools – I stuck with the basics. Pretty much every body part is trained with a few standard motions. For back exercises, there are rows and pulling motions. For chest exercises, there are pressing motions and fly motions. For biceps, curls. For shoulders, raises. You get the idea. I learned the standard moves for each body part and perfected those before mixing up my workouts and adding a new challenge.

 

I also began using machines for most exercises until I learned the movement. It helped guide my motion as I gained strength. Then, I progressed to barbells and dumbbells. I would also always start light and slowly add more weight once I knew I could handle each move safely. I didn’t want to end up with an injury!

I Began Adding More Variety and Gained Ideas From Others
Finally, after taking gradual steps into strength training, I hoped to continue making progress and push my training to higher levels. I wanted more challenges and started implementing new training techniques. I will search out new things to try – like TRX bands and kettle bells. Now, I look to others for inspiration and have a solid enough foundation in strength moves that I feel capable implementing them in my training.

In short, strength training provides so many benefits. Don’t let fear hold you back from reaping those rewards. It takes time, but we all have to start somewhere. Find a way to go for it. Then keep learning and you will only get stronger.

I promise you can do it! Feel free to stop by my blog for workout ideas or just another virtual fitness friend.

Martha: My Meatball Muse

By

Still in Friuli today!  Being up in the Italian Alps is a dream come true.  I only wish I had more time to go hiking!  At least we rented vespas… 🙂

This guest post isn’t from a blogger!  It’s by my good friend Jessica.  We met in undergrad at UGA and have remained friends ever since.  She’s an avid foodie (no wonder we get along so well) and is one of the smartest people I know.  She’s also the kind of person that will get out of bed on her “rest” day to run with you because you need motivation.  Love.  her.

________________________________________________________________________________

 

Hi Sprint 2 the Table!  I’m Jessica.

 

While most of my friends went to school with Kraft Singles sandwiches and fruit rolls ups, I lived out my adolescence as “that girl with the weird food.”  Growing up in a household that shopped at natural markets and used things like hominy, kale, sprouts, and organics way before they were chic, I grew up longing for only one thing… a Kraft Singles sandwich.

Upon greater introspection and a few years of trial and error eating, I discovered a veracious appetite (pun intended) for culinary knowledge and exploration.  I frequent the Buford Hwy corridor, known for its exotic eateries and finds as much pleasure eating in a dive as she does dining at a Michelin star restaurant.  After being diagnosed with a gluten allergy in 2009, I was determined to find a way to create great allergy-free eats and has been known to “test” recipes on unsuspecting friends to see if they can tell they are gluten/dairy/egg/etc-free.

In her spare time, I’m a leader for the Galloway run/walk program, loves wine and viniculture (Editor’s note: and can appropriately use words like viniculture 🙂 ), and can be found at almost every outdoor festival in Atlanta.

________________________________________________________________________________

As the seasons change and the weather becomes crisp, I find myself wanting to curl up with a blanket, a good (preferably heartfelt) movie, and all types of comfort food.  On a recent vacation to Denver, Colorado I found myself watching Martha Stewart’s show on the best meatballs in New York.  I was trans-fixed!  Enduring a long, hot summer had left me wanting for something rich and indulgent.

 

Here’s the rub… I live in what I lovingly refer to as an allergy household.  We cover the gamut from gluten to eggs to dairy and we aim for Paleo eating when at all possible. So, how does one make a delish meatball sans all that makes it delish (breadcrumbs, eggy-ness, and grated cheese)?  Certainly not by following all of the “best” recipes from New York, but certainly I could derive from these recipes the key ingredients that constitute a classic meatball.

________________________________________________________________________________

“Things I Find Intrinsically Critical to the Success of a Meatball”

– By Jessica Wals

 

One: You must start with good meat.  (Editor’s note: that’s what she said!) All who know me know that I am very particular when it comes to buying and using “good” meat.  I always look to use grass-fed, organic, hormone-free (I have enough of these on my own) products. For this recipe I chose a mix of ground grass-fed sirloin and ground Eden Farms pork, both from Your Dekalb Farmer’s Market.

 

Two: Garlic and Olive Oil.  Can any great Italian food survive without the lovers duo of garlic and olive oil?  My answer is a simple and secure, no.

 

Three: Herbs, herbs, herbs.  I have this conspiracy theory that people are afraid of cooking with fresh herbs.  The meek, sad looking dried oregano on the grocery store shelf does not inspire me toward hunger nor salivation.  For this reason, I am a proponent of chop and drop fresh herbs.  For this recipe I used basil, parsley, and oregano.

 

Four: Simple sauce.  Tomato sauces should envelope the meatball like a warm down comforter, but not steal from its glory.  One disclaimer, this tomato sauce MUST be made with San Marzano tomatoes or there is no guarantee from me.  (Editor’s note: I agree 100%!)

 

Meatballs:

  • 1lb. Ground Pork
  • 1lb. Ground Sirloin
  • 3 T Chopped Parsley
  • 2 T Chopped Basil
  • 2 T Chopped Oregano
  • 4 Cloves Chopped Garlic
  • 2 T Coconut Flour
  • 2 T Olive Oil
  • Coarse Salt and Black Pepper
  • 2 T Olive Oil for Pan

 

Combine all ingredients and mix together with hands (believe me; the warmth of your hands makes it taste better).  Take an ice cream scoop or spoon to portion out each meatball, roll in your hands, and place to the side. Heat olive oil in a non-stick pan and sauté the meatballs, browning on all sides.  Remove meatballs and let rest for 10 minutes (while you make the sauce).

 

Tomato Sauce:

  • 2 Large Cans San Marzano Tomatoes
  • 4 Cloves Chopped Garlic
  • 2 T Chopped Parsley
  • 2 T Chopped Basil
  • 2 T Chopped Oregano
  • Oil from Meatball Pan
  • Coarse Salt and Pepper

 

Using the pan in which you browned the meatballs, sauté the garlic and herbs with salt and pepper.  When slightly browned, add tomatoes and stir.  Simmer for 15 minutes and let the sauce reduce slightly.  Add in the meatballs which have been resting. Continue to simmer for 10 to 20 minutes.  Serve!

 

 

I decided to serve mine over a bed of wilted Swiss Chard which added a nice bite and a bit of crunch.  This meal is entirely allergen-free and Paleo appropriate.  Feel free to change it up, add your own flare, and make it yours!

***

Despite the fact that I am eating all the Italian meatballs I want… I find myself craving these.

Do you have any special diet restrictions?

What are some “special” foods you’ve been able to “fool” your friends with?  I got Jess with my Mexican Black Bean Brownies!

 

Healthy (Meatless) Meal Ideas for Busy People

By

Today I am in Valpolicella tasting Amarone – my favorite wine. 🙂

Lisa from Healthful Sense has graciously composed a rockin’ guest post for you all.  This is the first in a serious of guest posts from some of my FAVORITE bloggers.  Lisa’s blog is fairly new to me.  It was love at first visit to her site when I saw her innvoative, tasty-looking recipes.  (Epecially the vegan brownies – OMG).  

Hopefully you will discover some new bloggers through this guest series!

______________________________________________________________________________________

Morning!  I’m Lisa and I blog over at Healthful Sense!

I’m so excited to be a guest poster on Laura’s blog today!  We have alot in common – we love to eat healthy, make crazy food concoctions, and share a love of peanut flour (yeah baby).  She definitely has me beat on the exercise though!

One other commonality that we share is that we are extremely busy… she with work and working out… and I with kids (3 rugrats).  I still haven’t decided which is more exhausting — working 3 jobs (before I had kids) or being a stay-at-home mom of 3 little ones.

Anyway, since we are both busy people it’s safe to say that we’ve both become “experts” on making quick, healthy meals.  So quick & healthy meals are going to be the theme of today’s post.

 

Quick & Healthy Meal Ideas

1. Greek Yogurt

Greek yogurt is usually put in the snack category but because it’s so rich in protein you can easily make a quick meal out of it.

Here are some fabulous ideas:

Laura’s cinnamon roll oats:

 

 

And her Sweet Potato Greek Yogurt:

 

You have got to try the sweet potato/greek yogurt combo… it is amazing!!

Another fabulous combo is peanut flour/greek yogurt!!  It’s packed with protein from both the peanut flour and the greek yogurt.  I recently did a post about peanut flour — it’s a great product that you can add to just about anything!

 

One last idea is this dark chocolate hemp mousse made with greek yogurt.

 

 

2. Smoothies

Smoothies might just be the perfect quick & healthy meal.  We both make killer green smoothies!

Laura’s Avocado Green Smoothie:

 

 

And my High Protein Green Smoothie:

 

3. Pudding

These pudding ideas are packed with protein and sure to satisfy.

 

Chocolate Breakfast Pudding:

 

Sweet Potato Pudding:

 

 

4.  Bananas & Peanut butter

This is my all-time favorite quick/healthy meal.  Simply a banana with peanut butter, cococa powder and cinnamon.

Now you have no excuse for skipping a meal due to the lack of time 😉

What is your favorite quick and healthy meal?

 

♥ Lisa

Stop by and visit me soon at Healthful Sense … muah!

***

I’m with Lisa – PB and banana is the best snack. 🙂

Have you ever put avocado in your smoothie?

What’s your favorite wine?

 

 

 

Tortilla Pizza

By

Where do people come up with this stuff?

The search terms that lead my blog crack me up!  *Not that I’m not happy to have new visitors!  I’m just baffled occasionally.*

My Recent Favorites:

  • Rotating deodorants (I do… my body gets immune!)
  • “Love my stylist” short hair cut (go see Karen at Lava)
  • My black coffee and breakfast to go
  • Things that make me go mmm (click here for those)
  • Sweet bikini bellies
  • Pumpkin dumbbells images
  • Herbs that go well with cottage cheese (they all do)
  • PMS salty sweet (I hear you, sister… make these)
  • Schweddy balls (tee hee)

You guys know I’m on an airplane right about now (thank you, wi-fi).  Since the trip has begun, I can officially declare victory over my quest to only use what I have this week.

I haven’t dined out since Sunday – this is no small feat for me!  I’ve probably saved $200 (which I promptly spent on trip stuff).

My fridge is a wasteland of crumbs and stuff that never expires.

Some of the odd creative concoctions I haven’t shared yet:

Use-everything-in-my-fridge pizza(s):

Customize pizzas as you like!  The one above is chronicled at the bottom of this post with instructions.

Tortilla pizzas sound like such a silly thing to eat before getting the “real” thing in Italy.

Working lunch 

Pizza #2 (above) consisted of pressed tofu, sheep’s milk cheese, artichokes, marinara sauce, garlic, thyme, and red pepper flakes.

There was a dinner saute:

Pressed tofu, edamame, jalapeno, garlic, shallot, salsa, and liquid smoke.  Side of sauteed zucchini I’ve been eyeing here on Rufus’ Food and Spirits Blog… it has a twist of something you’d never guess: Peach Schnapps.  I followed the recipe, except I used olive oil instead of butter.  It was awesome.

And my favorite – Overnight Oats in a Jar.  Yep, I even used all the peanut butter.

PB jar with the “dregs” on the bottom, oats, sunflower seed milk (so glad to see this gone!), cinnamon, Biscoff granola, vanilla, and a shake of salt.

____________________________________________________________________________________

Since I’m gone, the weekly recap is early!  Slacker, I am not.  At least not while in the U.S.

Workout Recap (9/19-9/24)

  • Monday – Biceps/Back, 6 min plank sequence, 100 push-ups
  • Tuesday – 7 miles run, P90X Ab Ripper X, 100 push-ups
  • Wednesday – Kickboxing, 3 mile run, Shoulders
  • Thursday – Tris/Chest (click link for the workout!), Ab Ripper X, 100 push-ups
  • Friday – 5 mile run, 6 min plank sequence, 100 push-ups
  • Saturday – Rest/Travel
  • Sunday – I’ll be biking through Verona 🙂

_____________________________________________________________________________________

 

Tortilla Pizza

  • 1 tortilla (I used Ezekial)
  • 1/4 C tomato sauce
  • 1 handful fresh spinach
  • 1 T fresh thyme
  • 1 chicken sausage (I’m loving Bilinski’s from Whole Foods!)
  • 1/4 C artichoke hearts
  • 2 T nutritional yeast
  • Red pepper flakes (optional)

Preheat oven to high broil.

Lay tortilla on baking sheet or pizza stone.  Layer ingredients on top of tortilla.

Place in the oven, watching very closely (broil is no joke!).  Cook until just beginning to brown, ~7-8 mins.

***

The next two weeks will be filled with an all-star line up of guest posts!  Please stop by, say hello, and discover some new bloggers.  I’ll also be inserting a little commentary about what Italian region the Wandering Wine-os  are terrorizing touring… and will try to write a few full-length posts as time/wi-fi allows.

What is your favorite pizza base?

Would you have added the schnapps to the zucchini?  I’m glad I did!

Biscoff Granola

By

I’m primed by Whole Foods.

Did you know that stores are priming you to buy certain things?  They use store layout, temperature, displays, dewy mist on fresh veggies… they even leave the cantaloupes in the cartons at WF to make then feel more “rustic” (read: farm fresh).

Bananas and apples have “ideal” colors for sales.  Despite the beautiful color, the average grocery store apple is actually 14 months old according to this article.  Gross.

Unfortunately, you can look at my grocery bill and see that Whole Foods‘ visual merchandising works on me.  And I majored in advertising!

Funny how logic tells you one thing, yet impulse still takes over…

It seems I’ve also been primed by Delta and Biscoff.  Impulse took over and I am posting an airplane-inspired delicacy today because I’m leaving for Italia tonight!!!  I thought this trip would never get here.

Well, it’s almost here.  I have a 730am meeting that is 30-45 min north of the city.  Why didn’t I take today off?!

We are flying Delta, which means I will be enjoying more than my fair share of Biscoff.  And I will be praying for an upgrade.

Naturally, I made Biscoff Granola to take with me.

Crunchy, cinnamon-laced, cookie-inspired.

These are filled with raw oatmeal, sunflower seeds, and cashews as the base.  The coconut give it a little chew and the cacao nibs bring a cocoa-coffee-laced flavor (coffee + Biscoff = perfection).

It’s fantastic on it’s own, with yogurt, on ice cream, and atop a bowl of oats with PB.

Click here to order your own Biscoff spread from their website.

Biscoff Granola

  • 1/2 C sunflower seeds (raw, unsalted)
  • 1/2 C cashew pieces (raw, unsalted)
  • 1/2 C oatmeal (uncooked)
  • 1/4 C unsweetened coconut chunks (shredded would work too)
  • 2 T cacao nibs
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 3 T Biscoff spread
  • 1 tsp vanilla
  • Flax egg (1 T ground flax + 1 T water)

Preheat oven to 325F. 

Combine ingredients in a large bowl, mixing to combine.  Add wet ingredients and stir until well-blended.

Press mixture onto parchment-lined baking sheet.  Bake for 30-35 mins.  Let cool completely before breaking apart.  Store in air-tight container.

Note: this is a “crumbly” granola.  I use a flax egg as a binder, but if you want yours to stick together in more clusters, try adding a tablespoon of maple syrup or agave.

***

During my travels, I’ll try to find the perfect wine to pair with Biscoff. 🙂

Are you a knowing victim of visual merchandising?

What is the best trip you’ve ever taken?

Black Cherry Breakfast “Soup”

By

3 more days!!!

This week is creeping by… yet flying at the same time because I have SO much to do.

Not the least of which is formatting some rockin’ guest posts.  Hopefully you guys will discover some new bloggers and gain so fantastic info from these guest spots.  All of these lades and gents offer something special and unique!

My lofty goal is to post every other day.  Wi-fi may be sketchy and we are going to be on the move quite a lot, so I’m being realistic at the same time.

 

One of my other lofty goals is to use everything in my kitchen this week.  My challenge to myself is to not buy even the smallest thing at the grocery store.  It’s much harder than it looks!

The color of today’s breakfast almost made the title this post “Food No One Will Steal From the Office Fridge.”  The fact that it is too long a title is the only thing that held me back.

 

I used a new product – Sunrich’s Sunflower Seed Milk.  Sounds exciting, right?

To be honest… it tastes a bit like Milk of Magnesia on its own.

Mixing it in smoothies and oats hides that taste.  I still wouldn’t buy it again.

 

The “soup” does taste good!  Much better than the color would indicate.  🙂

I love cherries and with the creamy texture the banana adds it makes for a fantastic soup.  Why not just drink it like a smoothie?  Because eating it with a spoon for breakfast seemed like more fun!

_____________________________________________________________________________________

 

Black Cherry Breakfast Soup

  • 1/2 C black cherries
  • 1 scoop vanilla protein powder
  • 1 C milk (or milk substitute)
  • 1 C fresh spinach
  • 1 T chia seeds
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/2 large banana
  • 5-6 drops NuNaturals Pure Liquid Vanilla Stevia
  • shake of guar gum (thickener)
  • Ice/water, to taste

 

Throw it all in your blender/Bullet/Vitamix and blend until smooth.  Pour into a bowl and top with your favorites – nut butter, granola, cereal, muffins… whatever you crave!

Enjoy!

***

Thank you to everyone for the sweet hair compliments – you guys made my day! 🙂

What’s your favorite milk substitute?  Or do you prefer the real thing?

Do you try to use everything in your fridge before trips?

 

Miles to Go Before I Sleep

By

6666 Miles.

 

That’s how many miles I earned last month on Delta.  Should I be concerned?!  LOL!

Also, there appears to be a tread of rocking chair in airports.  The above is in St. Louis.  I’ve also spotted them in Charlotte.  Weird – more so for St. Louis than Charlotte, I think.

 

 

No blogging for the weekend.  Saturday was a busy day – I drove up to see my stylist and get a new ‘do for Italia.

 

It’s red.  It’s shorter than I’ve ever had it (I usually keep some length in the front).  I LOVE it.  I love my stylist, Karen.

 

Karen is the owner of Lava Hair Salon.  She used me in a couple of ads than ran recently!

 

The thing about red dye is that it runs if you get your hair wet too soon after getting it done.  Today I took it upon myself to serve as a warning for those of you who are planning to go red.

 

6 mile run post-dye job.  I looked like I just killed someone.  No wonder people were staring as I ran by!  LOL!

 

 

I also spent some QT with my credit card.  While I was at the outlet mall, I HAD to buy a new Coach bag for the trip…

 

Did you celebrate Talk Like a Pirate Day this weekend?

In honor of this very special day I want to profess my love for a new (to me) product:

Pirate’s Booty.  Veggie flavor.

 

How did it take me so long to try this?!

____________________________________________________________________________________

Not quite as many days on the road, but I did take a rest day.  Those late-night flights make it hard to fit a workout in! Plus my body was feeling a little road-weary.

 

Workout Recap (9/12-9/18)

  • Monday – 3 mile run, Biceps/Back, 6 min plank sequence, 100 push-ups
  • Tuesday – 100 push-ups
  • Wednesday – Kickboxing, Legs
  • Thursday – 5 mile run, Ab Ripper X, 100 push-ups
  • Friday – Tris/Chest (click link for the workout!), 6 min plank sequence, 100 push-ups
  • Saturday – 6 mile run, 100 push-ups
  • Sunday – 6 mile run, Ab Ripper X, 100 push-ups

***

Get ready for some “use everything before I leave” cooking this week!

What was the best part of your weekend?

What’s the craziest color you’ve ever had your hair?

 

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!