Sprint 2 the Table

Appetites and Adventures

Rosebud

By

Guess where I am?

 

Don’t be jealous.  11 hours of the day I was shivering in a conference room. It was a good meeting though… and the beach was a great backdrop for dinner!

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Have you guys heard about the bake sale going being hosted by Steph @ Bite by Bite?  Steph is a member of Team in Training and is raise money for the Leukemia and Lymphoma Society.

This is a cause that is near and dear to my heart.  My dad passed away from Chronic Lymphocytic Leukemia 3 years ago this summer.  Please go check out the bake sale when it opens on Friday!

My contribution is a cookie that my dad enjoyed: Dark Chocolate Sea Salt. 

Recipe to come as I make them and can photog this weekend!  The basics include: dark chocolate, butter, brown sugar, eggs, vanilla, flour, baking powder, almonds, and fleur de sel glittered across the top.

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Growing up my mom used to say I had “rosebud” lips.  I guess that means they were not very wide, yet plump?!

 

I wish I could say I that I remembered this cute story when I made Mother’s Day reservations at a restaurant called Rosebud.   I did not.

Rosebud (1397 N. Highland Ave, Atlanta, GA 30306, 404-347-9747) is headed by talented chef and owner, Ron Eyester (@theangrychef).  He gets extra cool-points for naming it after named after Jerry Garcia’s guitar.


Beginning with a light cocktail is the secret to Sunday brunch success.  I ordered the Crispy Cucumber – fresh cucumber juice, fresh squeezed lemon, and champagne.  It was perfect – sparkling, light, and not sweet.

Just as I suspected, the cucumber was a refreshing compliment to the bubbly.

It’s the Sunday version of a green smoothie

 

We started with mini Sweet Corn Muffins (sadly, not pictured). They were served with fresh strawberry preserves.  Honestly, I’m not a big cornbread fan, but these straight-out-of the-oven muffins were irresistible with the preserves.  Rather than taking over the taste, the sweetness in the moist minis was more of an accent.

 

Next up was a Fried Green Tomato app.  These tomatoes were breaded in Ritz crackers and fried to crispy perfection.  (Don’t you hate when they are a greasy, soggy mess?  NOT the case  here!)

The tomato deliciousness was topped with fresh mozzarella, radishes, and leeks.  All served over truffled honey mustard.  That’s right, I said truffled.

My only issue was with the mozzarella – I prefer mine to be creamier than the thicker version served here.

My entree selection was a Wild Mushroom Scramble, topped with chopped romaine and Cypress Grove Midnight Moon goat’s milk cheese.  It was as good as it looks – fluffy scrambled eggs, properly seasoned to let the earthy mushroom and nutty aged chevre to shine.  Nom Nom.

Mom seemed pretty satisfied with her Wild Georgia Shrimp and Grits, served with andoullie sausage, sweet onion, San Marzano tomatoes, and local grits.  These grits are ridiculously good.

 

The dessert special was a chocolate pretzel ice cream with some form of rice crispy treat.  We didn’t order dessert and I still regret it 3 days later.  Learn from my mistake.

 

In conclusion, if you are in Atlanta on a Saturday or Sunday, you should check out brunch @ Rosebud.  Or you could enjoy have brunch for dinner at Rosebud on Friday or Monday.  ‘Cause 2 day weekends are never enough.

***

Do you eat breakfast for dinner?

I could eat breakfast for every meal.

 

Limoncello Easter

By

Knowing full-well Easter is yet another eating holiday, I woke up and got my workout out of the way first thing.

I’m a HUGE proponent of breakfast; however, pre-cardio I cannot eat.  My stomach has a tendency to cramp, so I have to wait 2 hours after eating/drinking to bounce.  This makes morning cardio hard – without food my energy stores are low and I find it hard to keep up the intensity.

Today I tried eating prunes beforehand.  Yes, prunes.  Like what your granny eats. In addition to the obvious benefit (fiber), they are loaded with antioxidants and high in Vitamin A.  In conclusion, eat prunes to stay regular, preserve youth, and fuel a workout.

It worked like a charm!  Not heavy, sticky enough not to slosh, and a natural sugar shot to amp me up.  I rocked out 30 mins of a slightly modified version (I needed more of a challenge!) of my go-to interval workout:

Bike

  • Minutes 0-5 @ level 1-3 (3 RPE)
  • Minutes 5-7 @ level 5-7 (7 RPE)
  • Minutes 7-8 @ level 6-8 (8 RPE)
  • Minutes 8-9 @ level 8-9 (9 RPE)
  • Minutes 9-10 @ level 9-10 (10 RPE)

Elliptical

  • Minutes 10-11 @ level 4 (3 RPE)
  • Minutes 11-13 @ level 8-9 (6 RPE)
  • Minutes 13-15 @ level 9-10 (8 RPE)
  • Minutes 15-18 @ level 12 (9 RPE)
  • Minutes 18-20 @ level 9-10 (8 RPE)

Treadmill

  • Minutes 20-23 @ level 3.8 (3 RPE)
  • Minutes 23-26 @ level 6.5 (7 RPE)
  • Minutes 26-29 @ level 7.5 (8 RPE)
  • Minutes 29-30 @ level 8 (9 RPE)

Followed by 45 mins of back and biceps.  Plus 100 stability ball sit ups and 75 push ups.

Bring on the second helping of dessert!

Nothing says Easter like family.  Well, family with a side of champagne, mint, cornish hen, lamb, and veggies.

First, an aperitif.  Limoncello Champagne Cocktails from Bon Appetit.

Mine were made with 1T of agave rather than 2T of sugar, but otherwise I followed the recipe.  The mint and limoncello mix will be a funky  shade of green (not that green drinks both me!), but after adding the lemon juice and champagne it turns a pretty Easter yellow.

Don’t use a $50 bottle of champagne for this – just be sure it’s dry.  The limoncello-mint mixture steal the show.

Our lighter fare consisted of a strawberry-almond salad, cucumber + tzatziki, tomatoes, and fresh fruit.

Then the dinner drinks: Limoncello Collins a la Food & Wine.

Light and refreshing, this concoction combines limoncello, gin, and freshly squeezed lemon juice with club soda and mint.  Two glasses thumbs up.

Time for the mains!

Lamb grilled on the Big Green Egg

Cornish Hen, also done on the Egg

Ann’s potato au gratin and bacon-brussels sprouts (soooo good!)

Spinach Bread Pudding with Feta and Lemon 

My contribution was the Spinach Bread Pudding with Feta and Lemon.  This was found on the Food & Wine site, but was actually a 101 Cookbooks creation.  It’s a lightened version of a savory bread pudding, and I think I ate half of it myself.  Fantastic.

Next time I would increase the amount of mustard to 2 T and the lemon zest to at least 1 T.  I like a pronounced tangy flavor.

The bread I used was a whole grain bread made from Sweetwater 420 beer.  I also used an awesome/fancy whole grain mustard, and a block of impossibly creamy French feta cheese.

These items, along with the picture below, were obtained at Whole Foods on Saturday night.

The end to my Easter was a little prettier than that…

I wish I had dessert pics… Mom made an incredible chocolate fudge pie and I made the Olive Cookies, this time with rosemary instead of basil.  *le sigh*

***

How was your Easter?

Do you have any tricks to eating pre-morning workout?

Have a Happy Monday… and say no to crack!

Empire State South

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After complaining about the funk and then reading an inspirational post by Caitlin @ Healthy Tipping Point about Ellen, a very cool 73 year-old marathoner, I cranked out a run.

One of my favorite quotes from the interview: Remember, energy begets energy…and it’s contagious.

 

As per usual… I feel better.

Someone just kick my in the arse out the door next time, please!

 

Stats:

Distance: 4 miles

Time: 33:54

Pace: 8:36

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They say that breakfast is the most important meal of the day.  I agree… but brunch is certainly the most delicious meal of the day.

Especially if you can enjoy it at Empire State South (999 Peachtree Street, Atlanta, GA 30309, 404-541-1105).

I’ve visited for dinner twice.  Although it was before I could chew much of anything (my order was an odd mix of sides), I highly recommended you eat every meal here (I live right down the street… danger!).

L to R: Kimchi Rice Grits, Brussels, Oyster Mushrooms with Bok Choy

 

The Kimchi Rice Grits are addicting.

 

Back to brunch.

I met a group for brunch at ESS last Saturday – this is a pretty food-oriented group and we were not disappointed.

I’m not a Bloody Mary fan, but I did sample the Caesar Bloody of someone in my party.  It was made with clam & tomato Juice, worcestershire, olive brine, tabasco, black pepper, lemon. It was GOOD – to the point that I almost ordered one.  Almost.

I drank a delicious cup of Brazilian coffee, made using the pour-over method.  This method renders the freshest cup of coffee you will ever taste. I drank mine black.

 

As a starter we tried the pimento cheese with bacon marmalade.  It was served in a little mason jar with a side of crisp toast.  The chewy, candied bacon was a nice addition to the creamy pimento.  I’m a big fan of the salty-sweet combination to being with.  Add bacon and I’m over-the-moon.

 

Then came the mains.

 

If you’re in the mood for something light, don’t miss the Spring Farm Salad.

 

It consisted of farro, local lettuce, legumes, goat cheese, orange segments, carrots, cucumbers, English peas, and radishes. It was crunchy and full of flavor – more “toppings” than lettuce made it extra satisfying.  It was drizzled with a balsamic reduction and a citrus vinaigrette (I ordered on the side). The vinaigrette was perfectly balanced with the sweet citrus, sea salt, and olive oil.

 

Another dining mate ordered the Pork Confit served over a Jalapeno & Bacon Biscuit with poached eggs, arugula, balsamic onion jam, hollandaise mousseline.

I did a little taste test and can vouch for its deliciousness – the confit was impossibly flavorful and juicy.  Not over salted or greasy, as I have found to be the case around Atlanta lately.  Sadly, he ate it before I got a pic.

 

Then there was the Special. OMG – it was special.

I wish I had written down the description, but from what I recall it was a: Pheasant Empanada with a green chili chow chow, poached egg, local lettuce, orange segments, and a balsamic reduction.  Holy mother of deliciousness.

I’ve never been a big pheasant fan, but this couldn’t have been better.  The empanada was flaky and light – not too greasy (as I find is often the case).

 

And they brought out a little dessert-snack.  Some sort of peanut butter fudgy-toffee.

Just when I thought I couldn’t love them more…

If you’re in Atlanta and in need of brunch this Saturday/Sunday, ESS is worth the trip.

Reservations recommended – especially with the Dogwood Festival this weekend!

***

What is your favorite meal of the day?  Is brunch a weekend must or a special treat?

Happy Friday!!!


Chocolate Sweet Potato Shake

By

Happy last day of the month!

This was a month of spectacular eats, so choosing a recipe to submit to Spicie Foodie’s Your Best Recipe was difficult!  She rounded up a ton of great, international recipes – check out her site for the line up!

Ultimately I went with the Tempeh Crab-Free Cakes.  They were so cool to make.

I’m crab-free!

Vegan-izing food is fun… even if you’re not vegan…

Other items I wanted to choose (click the pics for the recipes):

Chickpeas + Spiced Tomato Sauce

Egg-fin

Zucchini-Banana Muffins

Olive Basil Cookies

Mango-Cucumber Lentil Salad

Then there was the following tasty creation….

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I’ve made sweet potato shakes before.  They were good.  Delicious, in fact.

Like every other red-blooded female out there, chocolate is one of my favorite things to nosh on.

How is it that I never thought to combine the two tasty treats?!

Check out my new black border in the background!

Until now. *Insert evil cackle*

For this shake I used half of a Rich Dark Chocolate EAS drink.

I love these for a few reasons:

  • Taste = good
  • 17g protein
  • 0g sugar
  • 110 calories

That makes a perfect post-workout snack for me.  I also like the Strawberry flavor, but only in shakes.

I threw out the coffee flavor after trying it.  Not my cup of coffee tea.

Chocolate Sweet Potato Shake

  • 1/4 large sweet potato (pre-baked)
  • 1 scoop vanilla protein powder
  • 1/2 dark chocolate EAS drink
  • 1/2 C kale*
  • 1/2 tsp cinnamon
  • shake of salt
  • ice + water, to taste

Throw it all in a blender and blend until well-mixed.  Add straw and try to go drink it so fast you get an ice cream headache.

*Only 1/2 a cup because it was the Whole Food frozen variety.  Fresh is less condensed, so you’ll want to add more.  If green creeps you out, leave it out altogether!

***

My boss just called.  We’re meeting at a bar to watch the Brave’s opener.  Have I mentioned I love my job?!

Anyone else excited for baseball season?!

Qu-egg-sadilla

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The Bachelorette had a great time.  We even were graced with the presence of the token interpretive dancer.

Wouldn’t it be funny if someone who knew him read this?!

Normal people sleep off a Bachelorette party.  Normal people may go to brunch, eat pancakes, and drink a little hair of the dog mimosa.

I, on the other hand, eat a Zucchini-Banana Muffin, get inspired by fellow-bloggers (thanks, Tina!), and write up a new work out.

I’m a glutton for punishment, my friends.

Killer (read: awesome) work outs get me excited.

New shoes also get me pumped.  Running shoes, heels, flip flops… doesn’t matter.

Here’s the Post-Party Workout:

Round 1:

20 reps of each (except squats)

  • Bicep curls
  • Tricep skull crushers
  • Bench leg lifts
  • 30-seconds quick squats

*** Sprint 0.3 miles***

Round 2:

3 sets, 12 reps each

  • Bent over barbell row
  • Wide grip lat pull-down
  • Seated row
  • Straight arm lat pull-down

*** Sprint 0.3 miles***

Round 3:

3 sets, 12 reps each

  • Alternating dumbbell curls (rotating wrists in as lifting)
  • Bicep curls
  • Hammer curls (last set until exhaustion)

*** Sprint 0.5 miles***

Round 4:

  • Stability ball roll outs (20)
  • Stability ball crunches (30)
  • Crunches with medicine call (50)
  • Alternating lunges with lat raise (20 total)
  • Side plank twists (12 on each side)
  • Decline crunch (50)
  • Side plank with leg lift (1 min each side)

Worth. It.

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Party like a rockstar.  Workout like a rockstar.  Eat a well-deserved a rockstar lunch.

Thankfully, 101 Cookbooks just posted an irresistible-looking Quesadilla.

(Side note: everything on 101 Cookbooks is basically brilliant.)

So here’s my version.  With a TON of local ingredients.

It was good.  Real good.

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Qu-egg-sadilla

  • 1 T lime zest
  • 1/4 C Greek yogurt
  • 2 T capers
  • Splash of habanero-infused EVOO (regular is fine too!)
  • 1 egg
  • S+P, to taste
  • 1 tortilla
  • 1 T pimento cheese
  • 1 C fresh spinach

Mix together lime zest and Greek yogurt (Atlanta Farm Fresh is my Greek-style of choice) in a small bowl.  Set aside.

Rinse capers and pan fry them over medium-high heat in a small splash of oil (I used Sweetwater Growers’ habanero-infused) until just wrinkling.  Remove from pan and set aside on paper towel to cool a bit.

Beat the egg a in a small bowl.  Beat the egg with a little water (water makes it more fluffy than milk!) and S+P, to taste.

Spread pimento cheese (I used my new fav American Gra-frutti) on tortilla.

Add a splash of EVOO to small skillet, heating over medium heat.  Add egg mixture to skillet.  Do not touch until bottom sets, ~20-25 secs.  Top the eggs with spinach, then place tortilla (I used a Rudi’s spelt tortilla) on top of egg and spinach.  The top of the egg will still be a bit runny, so it should attach itself to the tortilla/spinach as it sets.  

Wait another 20-25 secs (until egg has set enough not to run), and flip.  Fold tortilla in half, and cook each side a bit longer until outside of tortilla is nicely browned.

Place tortilla on a plate, top with yogurt mixture, capers, and freshly ground pepper.

***

Do you read other blogs to get motivated for a workout?  

What are your favorites?

Roasted Red Pepper-Asparagus Mini Quiches

By

It is an unwritten rule in the South that you cannot have a bridal shower without the following items:

  • Mimosas
  • Pimento cheese
  • Chips and dips
  • Quiche

We covered all the required bases

 

Wait!  Where’s proof of the mimosas?!  Hold up…

How cute is Christina showing off her ring?!

The pimento was my new favorite, American Gra-frutti.  Mayo and gluten-free.

SO much better than the typical mayo-soaked version at your family picnic.

This chips and dip were also well-represented.

Tostidos sent me a coupon via She Speaks to try one of their new Artisan Recipe flavors.  I selected the Roasted Garlic and Black Bean.

We served them with homemade hummus and fresh veggies.

The ingredient list is pretty clean for the Artisan chips- they are 100% natural and contain real black beans.

However, I found them to be a bit salty.  Weird, as the package says there’s only 90mg sodium. I bet they are good with pico and guac.

Then there was quiche.  Mini quiche.


I love these for parties – you can customize them with virtually any veggie or  cheese (I’ve even made them with bacon).

 

AND they are super easy to make ahead and re-heat.

Of course, they are also a finger food.  Finger foods will get you bonus points on the Southern unwritten rules test.

Reminiscent of the awesome breakfast eggfins, no?

Mini Quiche recipe after the jump…

… 

Read More »

Olive-Basil Shortbread Cookie [Recipe]

By

It’s (finally) cookie time!

These are a different kind of cookie, but they may be my favorite.  Besides chocolate sea salt cookies.  Yes, I like sweet-salty combos.

Kalamata Olive-Basil Cookies

Before you turn your nose up, hear me out.  They are sweetened with powdered sugar and are very light.  That, combined with the olive oil, makes these melt-in-your-mouth good.

Bet you can’t eat just one!

For this version I used Sweetwater Growers‘ Basil-Infused Extra Virgin Olive Oil.

Because they are savory, these cookies make for an great appetizer.  They are also delicious with blue cheese.

 I’ve also done these with regular olive oil and added rosemary.  That was awesome too.

Olive Basil Cookies

by Laura Hall

Prep Time: 15 mins

Cook Time: 12 mins

Keywords: bake appetizer dessert vegetarian olive oil olives powdered sugar cookie

Ingredients (20 cookies)

  • 8 T salted butter, room temp
  • 3/4 C powdered sugar
  • 1 T basil infused EVOO (I used Sweetwater Growers)
  • 1 C all-purpose flour
  • 1/4 C spelt flour
  • 1/4 C kalamata olives, pitted and chopped

Instructions

Place the softened butter in a large bowl and beat with an electric mixer until light and billowy

Add the sugar, stirring until incorporated

Drizzle in the olive oil, stirring until combined

Use a wooden spoon to stir in the flours by hand just until the dough is smooth

Add the olives and gently incorporate just until they are evenly distributed throughout the dough. You may need to use your hands here – dough will be very sticky

Place the dough in the middle of a large piece of parchment paper. Roll into a single log, about 1-inch in diameter

Refrigerate the dough for at least 45 minutes, or overnight.

Meanwhile, preheat the oven to 350 degrees

Gently slice cookies into ~1/4-inch rounds using a sharp knife. Sharp is key, as you need to cleanly cut through the olives

Place the cookies on a parchment-lined baking sheet, leaving some space between them (they spead a tad)

Bake until the edges of the cookies are golden, ~12 mins total.

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***

I do love sweet+salty.  In fact, I went to Morelli’s Ice Cream tonight and had a scoop of chocolate-hazelnut + one of salted caramel.  Perfection.

What is your favorite flavor combo?  

Did you ever eat Ruffles chips dipped in chocolate?

Shower Me in Berries

By

The bridal shower was a success!

L to R: Erica, Angie, Me, Christina (Bride-to-be), Mallory (Mommy-to-be)

(We took the same pic at my housewarming 1.5 years ago.  Standing in the same order, of course.  Can’t believe how time flies!)

As long as you count good food, 8 bottles of champagne killed, and a lot of great loot for the bride a success. 🙂

Erica, one of the other bridesmaids (and also one of my BFFs) arrived early to help with the set up/plating/etc.  We were actually ready before guests arrived!

You know we’re close when she didn’t smack me after I told her that her anal-retentiveness is part of her charm.

The spread included:

  • Mimosas
  • Chicken salad croissants
  • Cucumber sandwiches (it is the South)
  • Hummus + veggies + chips
  • American Gra–frutti pimento cheese
  • Mimosas
  • Roaring 40’s blue cheese
  • Olive-basil cookies
  • Roasted red pepper-asparagus-goat cheese mini-quiches
  • Spinach salad with orange vinaigrette and pancetta
  • Mimosas
  • Mixed berries + cannoli cream + toasted almonds
  • Carrot cake
  • Mimosas

Did I mention there were mimosas?

By the end of the shower, most of the food was gone and Christina had some awesome gifts (I have Pottery Barn-envy).

The lucky bridesmaids got a surprise, too!

I still had work to do before Monday, but all that anticipation/energy/Georgia Half-Marathon-envy had me craving a run.

The Stats:

Distance: 6 miles

Time: 49:10

Pace: 8.18

Needless to say, Stevie and I were exhausted by the end of the night.

In debating what to share first, I landed on the Berries + Cannoli Cream in honor of all of the berry-inspired recipes posted this weekend.  It seems that everyone is ready for springtime goods!  I guess you can’t eat winter squash ALL the year…

I made this for Angie’s bridal shower.  It was so good that I wanted to do it again for Christina.  Another friend brought the berries and I made the cream.  Because there’s no “I” in “team.”

Spring Berries & Cannoli Cream

Mine is based on Giada’s recipe, but I simplify the fruit and booze up the cream with orange liqueur.  This cannoli cream is light and fluffy – the perfect compliment to the berries.  For a richer, more dessert-like treat, you could use frangelico or Irish cream and/or sprinkle with cocoa powder.

Spring Berries & Cannoli Cream

by Laura Hall

Prep Time: 20 mins

Keywords: blender appetizer brunch dessert gluten-free vegetarian ricotta cheese berries Italian spring

Ingredients (10 servings)

  • 1/3 C part-skim ricotta cheese (high-quality!)
  • 2 T + 1/3 cup heavy whipping cream
  • 2 T orange liqueur
  • 3 T powdered sugar
  • 1/4 tsp ground cinnamon
  • 3 C fresh strawberries, hulled, quartered
  • 2 C fresh raspberries
  • 2 C blackberries
  • 2 T fresh mint, shredded
  • 3 tablespoons sliced almonds, toasted

Instructions

Combine ricotta and 2 T of cream in a medium bowl. Using an electric mixer, beat remaining 1/3 C of cream, powdered sugar, orange liqueur, and cinnamon in a large bowl until semi-firm peaks form.

Gently fold the ricotta into the whipped cream. Refrigerate at least 30 mins to allow cream to set and firm up. (Can be prepared the night before.)

Toss the fruit and mint in a medium bowl to combine. Serve with cream and toasted almonds on side for a party-buffer. Alternately, spoon the fruit into dessert bowls, top with cream, and sprinkle with almonds.

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***

Work is interfering with blogging really busy right now!  Recipe for my favorite party item coming tomorrow… it’s reallllly good though.

What’s your favorite springtime dish?  

Have you already switched your menus at home?

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