In honor of Hallmark’s Valentine’s Day (and because consultants love 2x2s), I give you a helpful chart:
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Tomorrow’s the big day. Who has a date???
I’m going out with my bestie. We’re above all of this commercialization. Really.
Smooth Operator
Day 2 of liquid diet.
Wasting away to nothing. Famished.
I kid, I kid.
Still broken. The whiplash part is worse today and my head is killing me. And I still look like a swollen Frankenstein-chipmunk:
Exhibit A
But I enjoyed some butternut squash soup with fennel, onions, jalapeños, and Sriracha sauce for lunch. Pureed, of course.
In a moment of psychic planning, I scheduled a photo shoot with Ed Selby last Saturday (the day before I wrecked my face). Ed is an awesome photog. He sent me an email a few weeks ago asking if he could shoot me. I was so excited and we set up a time before the season began. Smart, eh?
Below are a few of Ed’s shots. Pretty awesome, right? Through the magic of Ed and photoshop, you can’t even see the massive zit I had right between my eyebrows.
The Dr. said that when I feel better I can run and lift weights. Just no contact sports for a while.
Therefore, I’ve been plotting my body building debut. Kidding.
What I HAVE been plotting is my race schedule. I’m revising my 2011 goals to include 1 race a month.
I don’t know if I can stand the pounding enough to effectively train for the Publix Georgia Half in March, but I do really want to run a Half-Marathon again this year. In preparation, I’m committing to run a race each month beginning March 12th with an adventure race I am already registered for: Tough Mudder.
This is a 10 mile race with obstacles that will have me swinging across a mud pit, walking through fire, and running UP a slippery motorcross slope. Check out the obstacle map.
It is 4 weeks post-jaw break and it isn’t a contact sport… so I’m good to go!
2 weeks later is the Atlanta Women’s 5K. That’s more than 1 a month, but I need to make up for January and February. 🙂 All the finishers receive a flower at the end – how sweet is that?!
April 16th I will definitely do a race. Perfect way to celebrate surviving Tax Day. I was planing on Run the River. But I just realized that is also the day of the Gerogia Tech Pi Mile (Pi = 3.14… get it?) AND the Sweetwater 420 5K. The Pi Mile starts at 8a. The Sweetwater 5K starts at 10a… are you thinking what I’m thinking???
Tonight I am really excited to try the Garbanzo Bean Soup Angela@ Oh She Glows created.
One of the saddest parts about breaking my jaw was the thought of not being able to have hummus. I could eat it by the spoonful… but people would stare. Angela has solved that problem!
More on that when I make it this evening. 🙂
The smooth creation of the day so far was an Orange Cream Smoothie.
This Orange Cream Smoothies is a glass of creamy, vanilla-orange deliciousness. Reminiscent of those yummy push-up pops from the ice cream truck. 🙂
Orange Cream Smoothie
- 1 medium orange
- 1/4 C Greek yogurt
- 1/4 C unsweetened vanilla almond milk
- 1/2 banana
- 1 scoop vanilla protein powder
- 1T Twister Power (sprouted omega blend)
- 1/2 packet of Stevia
- Big handful of spinach
- Water + Ice to taste
Throw it in a blender, mix until smooth, and enjoy!
***
Two 5Ks in a day would really only be a 10K with a really long break in the middle…
What races are you planning this year?
Have you ever done 2 5Ks in a day?
Baking with Booze
Good thing I got my butt to the gym today.
’cause I do love cupcakes.
Baby Sis let me tag along to her gym today where I tried out Body Pump for the first time. It was really good! I thought I was sooooo tough and started with more weight than I should have, but I quickly rectified that situation.
Part of me is scared I will be a whole new level of sore tomorrow, but the other part of me really likes feeling a workout. 🙂
Truth be told, I still like kickboxing better. Something about hitting a bag is so satisfying.
So… what is it that had me chasing Baby Sis out of my batter?
Gingerbread cupcakes filled with raisin-infused rum ganche and topped with cinnamon icing.
Heaven.
You know you’ve reached a new high when your mom says:
“This is the best thing you’ve ever made.”
I’ve literally been thinking about this recipe since I made Irish Car Bomb Cupcakes last year.
Once your muffins are baked, let them cool completely before carving out the center. If you have one of these, your life will be easier.
(Thanks for the early present, Madi!).
Centers can also be removed with apple corers, grapefruit spoons, fingers, and knives.
Next, get your fancy icing bag standard placstic baggie. Fill it with the ganache, then cut the very tip of the corner off to fill the cakes.
Fill the cutouts carefully just to the top of the cupcake.
Let that cool/solidify in the fridge for 30 mins (or 10 in the freezer if you’re impatient like I am).
Meanwhile, make your cinnamon icing.
Then – using the afore mentioned classy baggie method – ice the cupcakes.
Note to self: Get a hair cut!
Icing cakes isn’t one of my many skills…
But I don’t think Santa will mind. 🙂
Gingerbread Rum-Ganache Cupcakes with Cinnamon Icing
Prep Time: 45 mins
Cook Time: 15 mins
Keywords: bake dessert ginger rum Christmas cake winter
Ingredients (12 cupcakes)
For the Cupcake
- 1/2 C canola oil
- 3/4 C brown sugar (packed)
- 1/3 C molasses
- 2 eggs
- 1/4 C buttermilk
- 1 1/2 C whole wheat flour
- 1 tsp baking soda
- 1 T ginger
- 2 T cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/2 C crystallized ginger (chopped)
For the Ganache
- 8 oz semi-sweet chocolate
- 2/3 C heavy cream
- 1 T butter, room temp
- 4 tsp dark rum (I used the raisin-infused rum left over from this recipe
For the Icing
- 1 stick salted butter, room temp
- 2 C confectioners’ sugar
- 1/4 C almond milk
- 1 tsp vanilla extract
- 2 tsp cinnamon
Instructions
For the Cupcake
Preheat the oven to 350F. Line a 12-cup cupcake tin with paper liners.
Using the paddle attachment on your electric mixer, beat the oil with the brown sugar and molasses until well combined. Add the eggs one at a time, mixing after each addition. Scraping down the sides of the bowl as needed. Beat in the buttermilk.
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
Add the dry ingredients to the wet, beating just until combined. Fold in the crystallized ginger.
Pour batter into the cupcake liners, filling each about 3/4 full. Bake about 15 mins. Let the cupcakes cool completely.
For the Ganache
Roughly chop the chocolate and place in a heatproof bowl. Bring the cream to a simmer.
Pour hot cream over the chocolate. Let it sit until chocolate appears melty (about 30 secs), then stir until smooth. If chocolate isn’t totally melted, pop it in the microwave for a few seconds.
Add the butter and rum and stir until combined.
Let that cool to room temp while you make the icing.
For the Icing
Using a mixer, beat butter until smooth.
Add the confectioners’ sugar, milk, vanilla, and cinnamon. Mix until blended and creamy; adding more confectioners’ sugar 1 T at a time as needed.
To Assemble
Carefully remove center of cupcakes. A cupcake corer, apple corer, or sharp knife will work. I find it easier to do this while the cakes are still in the tin. (What you do with the scraps is your business.)
Fill center of cupcakes to brim with ganache and allow to cool/solidify a bit in the fridge (~30 mins) or freezer (~10 mins).
Ice cupcakes.
Stuff your face.
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***
These are pretty fabulous… and I tend to agree with Mom. They may just be the best thing I’ve ever made.
What’s the best thing you’ve ever made?
Merry Christmas Eve!!!
Bah Humbug
The hospital isn’t as festive as the mall that’s right down the street. The food options are less plentiful too. Apparently the drugs are good but Mom won’t share.
In other news, we have our own little Christmas tree.
A little blue ball and a broccoli stem. Hung with care.
Thanks, Tall Pine!
She’s gone country… wine country, that is
First off, Happy Birthday to my awesome mom!!!
(It was yesterday, but who’s counting?)
My baby sis drove in from college to surprise her (Mamma cried) and we took her to dinner at Miller Union. Of course, I forgot to bring my camera to capture one of the best meals I’ve had in a while. BUT, if you are in Atlanta go eat there. Immediately. If not sooner.
My Recommendations: Miller Thyme cocktail, a glass of the Frederic Mabileau St. Nicolas de Bourgeil Loire France 2008, creamy grit fritters, skillet NY Strip, any of the veggies, and the warm plum crisp. And don’t bother sticking to a “diet” – dig into the bread they bring out. It’s worth it.
After dinner, Baby Sis came home with me for a sleepover and to try a 6am boot camp. I was shocked we woke up in time.
Between the humidity and crazy workout involving lots of stairs, we worked up an appetite! I made the Grilled French Banana Sandwich from last week and served it with apple sliced on the side.
Guess where I’m going tomorrow!?
It was just a good the second time around! Next time I’m doing it with Chocolate Almond Butter.
Baby sis was also my guinea pig. I tried out a version of the Pumpkin Spiced Latte from Peas and Thank You.
It was soooo good I started drinking this and ALMOST forgot to take a pic!
Pumpkin Spiced Latte
- 4 c strongly brewed coffee (I used 4 c water to 6 T coffee)
- 1 1/2 c skim milk
- 5 T canned pumpkin
- 1 tsp cinnamon
- 1/8 tsp ginger
- 1/4 tsp ground nutmeg
Brew coffee. Meanwhile, heat milk, pumpkin, and spices until hot (about 2 mins) on the stove… or in the microwave (I can be lazy in the morning). Pour mixture into blender and blend on high until frothy.
Pour frothy milk mixture into 2 large cups (I had some leftover), and add coffee. Mix lightly and serve.
AND I did my Whittle My Middle moves. The stats:
- Front plank: 90 secs
- Side plank: 60 secs each side
- Torso twists: 50 reps
- Plank ups: 16 reps
- Boat pose: 25 reps
- Bicycle: 2 sets of 30 reps
- Side plank w/ twists: 12 reps each side
I’m all out of order though! Rewind to Monday.
I started my week here:
Serenbe Inn
This was my cabin:
Magnolia Cabin
Serenbe (“Be Serene”… get it?!) is this awesome 1000 acre sustainable community just 45 mins outside of Atlanta. My team at work had a short retreat there – it felt days away from the city. We had meetings, ate some awesome farm-to-table food at The Farmhouse (our chicken at dinner came from a farm 30 mins away!), and I went on a 4 mile trail run. Two thumbs up.
I also learned about their Southern Chef Series. They bring in popular chefs (Linton Hopkins of Restaurant Eugene and Holeman & Finch fame is coming in January!) and for a small fee you get to cook dinner with them, stay over night, and make breakfast together in the morning. That’s my kind of retreat!
After all the fattening delicious Southern cooking, I was craving some oats. Do you ever put chocolate chips in your pumpkin bread/muffins/pancakes?
In honor of the gorgeous fall leaves, I decided to add some orange to my chocolate overnight oats.
Chocolate-Pumpkin Oats
Chocolate-Pumpkin Overnight Oats
- 1/4 c oatmeal
- 1/2 c milk
- 1/2 scoop Juice Plus powder
- Generous shakes of cinnamon, ginger, and nutmeg
Toppings:
- Pumpkin puree
- Pecans
There has been some nasty weather in Atlanta and this was the perfect breakfast on a rainy fall morning!
Fast forward again.
I’m ending my week here:
San Francisco, here I come!
And here:
Watch out, Napa!
My BFF and I are going to San Francisco and Napa to visit an old friend for Halloween.
Back in a few days with lots of stories, pictures, and wine! 🙂
http://www.millerunion.com/site/
Mission: Protein Powder
Yesterday was GA Tech’s homecoming game against Virginia. It was great to see my fellow alum’s at the tailgate. Smoak (on the left) even loaned me his festive bow tie!
Go Jackets!
We won the game and I had a great time catching up with my baby sister. I was a bit worried about the outcome, since we haven’t been looking terribly strong and for some reason they didn’t schedule a high school for us to play. Ye of little faith. Other than a couple of turnovers, we looked great.
Today’s run: my pace was a little slower, but I was still pleased with my time since I was sore from yesterday’s run and all the walking we did (my quad has been pulled since July). I came back and did 15 mins of ab work too (more punishment for Friday night’s beer).
- Distance: 3.65 miles
- Duration: 31:28
- Average Pace: 8:57
After all that, I had to get my protein in… which brings us to…
Mission: Protein Powder
I am in the market for a new protein powder. The one I have now is a Juice Plus powder. The flavor is good, but it only has 13g of protein (most powders have 20-25g) AND it contains 12g of sugar (no wonder it is so tasty!).
Yesterday I went to Whole Paycheck (my term of endearment for Whole Foods) and purchased a 1 serving packet of every brand of protein powder they carry. To do a true test I probably should have gotten all the same flavor… but variety is the spice of life.
Protein galore!
First batter up:
Jay Robb - Strawberry
I used this to make this morning’s breakfast – Berry Overnight Oats.
I mixed all the ingredients and placed in the fridge overnight. This morning, the mix had not absorbed as much of the milk as usual… it looked a bit soupy. Maybe this powder isn’t as absorbent?
Either way, it tasted good! I added some blueberries for a topping. These are the biggest blueberries I have ever seen. Nearly the size of a quarter! The strawberry protein powder made the oats taste like strawberry Nestle Quik. This is a very good thing, in my opinion. 🙂
Berry Overnight Oats
1/4 C Oats
1/2 serving Jay Robb Strawberry Whey Protein powder
1/2 C milk
1/2 tsp vanilla
Goji berries
Blueberries
Mix the oat and powder in a bowl. Add milk and vanilla and stir until combined. Add small handful of goji berries.
Cover and refrigerate overnight. In the morning, remove from fridge and stir. Add blueberries (or topping of your choice).
The Verdict: Pretty good. I loved the strawberry Quik taste (warning: it could be a bit sweet for some people). Half of the packet gave me 12.5g protein, 0g sugar, and 55 cals. My only complaint is how runny my oats were, but that can easily be remedied by not using as much milk. I have the other half of the packet to go and I’m thinking this would make an awesome Green Monster.
Migraine Cure
After the worst migraine of my life, I have been telling people about the miracle cure. My head had been pounding for hours. I was on the verge of vomiting. I could barely open my eyes. No amount of pills, ice packs, or head rubs was helping.
I did one thing and it disappeared almost instantly.
Cayenne pepper. Snort it. Not. Kidding.
I’m not talking a whole bottle – a dusting will do. You can even blow you nose right after. Yes, it burns. HOWEVER, if your head hurts as bad as mine did, the burning will be nothing compared to that. And I finally have some form of proof that I am not crazy: check out the Fitness magazine article here.
I’ve heard this works if you happen to have been boozing it up over-served the previous night…
Here we go…
Ireland 2010
Do you have those go-to people in your life? Maybe its the neighbor you ask for the proverbial cup of sugar? The co-worker you can always find tickets to a baseball game? The mom/aunt/grandmother you call when you’re trying desperately to save the rug you just dumped a glass of red wine on?
That’s me when you want a restaurant or recipe. Unless it involves seafood – I can’t stand seafood. I love food. In a way that is probably not normal. I love reading about food, cooking, trying new restaurants, and – obviously – eating. Thankfully, I also like to exercise. Softball, roller derby, tennis, football, lifting weights… even cardio has grown on me.
Why am I writing this? So my mom quits calling me every time she needs a place to eat. I am not Zagats’ text message service, Mom! Kidding. Kind of. I spend an embarrassing amount of time on food, finding deals, and devising new ways to torture my body work on my fitness. My friends have told me for years to start a blog. My mom tells me. My mom’s friends tell me. The final straw was when I saw a nutritionist a couple of weeks ago. The NUTRITIONIST told me I should start a food blog. I have to be the only person in the world who goes to a nutritionist and leaves with a food blog mission.
So here I go, publicly racing from meal to meal. This is my declaration of food love. This blog will document my creations, share knowledge, and make a valiant attempt to lean in the direction of health (though I can’t promise the bacon chocolate chip cookies won’t make an appearance). Please excuse the bad attempts at humor, the typos/grammatical errors, intermittent profanity passionate expressions of emotion, and the occasional kitchen disaster.
More to come, but right now I have to get to bed. The sooner I fall asleep, the sooner I get to eat breakfast!
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