Sprint 2 the Table

Appetites and Adventures

Cinnamon-Flax Baked Chicken + WIAW

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You don’t realize how much you love something until it’s gone.

I only endorse this statement as it relates to food. 😉

This week’s diet change s to seriously cut sugar to help my abs come in. *crossing fingers*  This means I go from 3 servings of fruit a day to 1 serving of berries (they are low in sugar) at Meal 1.

Next week I cut fats, which will suck.  I’m cherishing my nuts (#thatswhatshesaid) and salmon while I can this week!

In other news, I finally bought and hung my pull up bar!

  I did 100 pull ups UNASSISTED yesterday.  Don’t be too impressed – I did 10 sets of 10 and it took a while. 😉

I didn’t do so well at making my eats Halloween-themed for  What I Ate Wednesday.  It’s getting harder to do anything super-creative, but I did my best!   Check out my “special” low sugar, low sodium, high protein, super-clean eats below (it makes me tired just listing all that), and then click here to head over to Jenn @ Peas and Crayons to get to see how normal people ate in spirit of Halloween this week!

Meal 1:

I’m repetitive.  Yes, I had my morning cocktail (mix of Apple Cider Vinegar, Glutamine, and Fitmixer Aminos). Followed by TVP Protein “Oatmeal.” 

Today’s was a vegan version (no egg whites).  To get a little more protein, I used Greek yogurt to make it Strawberries ‘n Cream.  All I did was mash up strawberries with the yogurt, stevia, ginger, and vanilla.  Simple and delicious! 

Meal 2:

I made Cinnamon-Flax Chicken!  Does this count as #strangebutgood?  If you don’t eat meat, I would bet money that this would be delish with tofu.  Recipe at the bottom of this post.

It was good, but the sides were even better.  Kale chips coated in a sugar-free simple syrup and apple pie spice.  Simple syrup sounds fancier that it was.  I mixed together some sugar-free maple syrup and water so it was thin enough to coat my kale, then added apple pie spice.  I also tossed in some zucchini, which was also tasty!

Meal 3:

Once again… the steak of the sea makes an appearance in my kitchen!  Every Sunday I make a big batch of protein, and Swordfish is my #1 favorite.  It is such a rich fish that it tastes buttered.. but it’s not!  This was grilled with Herbs de Provence, garlic, paprika, and lime juice.

Eaten with pre-roasted calabaza squash with sage and onion, portobello slices, and parsnip “rice” with celery leaves. I would eat this competition diet or not!

Meal 4:

I had to attend a conference, so into a cooler went a salmon salad.  This week’s salmon was baked with lemon juice, mint, and sage.  I chopped it up and tossed it with chopped celery, beet, and zucchini. 

Meal 5:

It was legs day, so I had a date with my trainer to do my hack squats (blech), followed by posing practice.

I took a liquid dinner to go. This shake is a combo of my Sweet Potato Pie and Carrot Cake shakes.  Sweet potato, carrot, tofu, protein powder, spices… and some celery for good measure.  Oh, and I hand mixed in some oats.  The Vitamix will blend anything.  Literally. 

Meal 6:

Is it weird to crave brussels at 9:30pm? That’s what I wanted, so that’s what I had.  Roasted in a sauce of nutritional yeast, apple cider vinegar, cumin, paprika, garlic, and a little coconut extract.  The coconut was the perfect pair with my (low-fat) coconut-curry marinated grilled chicken.  Fun-flavored protein, ftw. 

Meal 7:

Dessert!  No more fruit at night… I’ve missed my cherries on top, but this didn’t disappoint despite the fact that it looks like a giant poop.

Pumpkin-Chocolate Bread Pudding

  • 1/2 slice no-sodium Ezekial bread, ripped into tiny pieces
  • 1/2 C no-salt cottage cheese, 
  • 1T peanut flour
  • 1T cocoa powder
  • 2T pumpkin puree 
  • 1/2 tsp cinnamon
  • 1/2 tsp cocoa extract
  • 1/2 tsp vanilla extract
  • Stevia

I added some water to mix it, then microwaved it for a few seconds.  Warm chocolate-pumpkin bread pudding.  It looks odd… but I assure you it tasted incredible.  New protein dessert staple.

Cinnamon-Flax Baked Chicken

  • 1 chicken breast
  • 2 tsp ground flax
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

 Pre-heat oven to 375 degrees (I used convection).

Rise your chicken, and place on a hard surface to pound with meat tenderizer.

Mix together flax, cinnamon, and nutmeg.  Coat chicken with the mixture.  It should be wet enough from rinsing for the coating to stick without using an egg.

Place in oven for 8 mins, then flip to bake for an additional 6-8  mins.  If using convection, simply bake ~10 mins.  The chicken is done when it is white all the way through.

Note for my plant-based friends: This would rock with tofu too!

Serves 1, easily doubled (I made 4).

***

The protein count for the day: 170.9g.  The sodium count: 574.9mg.  And my new one to watch – sugar – was 28.6g.

I also want to thank everyone for your encouraging words on Monday’s post.  It’s a little scary, but all of your support means the world.  I did feel much calmer after your comments and tweets! XOXO

Do you pay attention to the sugars in your diet?

Have you had any delicious Halloween treats yet?  Let me live vicariously through you!

Pumpkin Pie TVP “Oatmeal” + WIAW

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Just when you you’re getting used to a “special” diet…

…you have to go on a business trip.

I actually like travelling for work.  Airports and hotels don’t phase me one bit.  Unless I’m 17 days from a figure competition and have a diet more strict than I ever thought possible.  Between the protein, super-clean eating, and max of 500 mg of sodium per day the trip I’m taking today has been a lesson in food prep.

#sorryimnotsorry

I’m hoping to put all this together for a fun post… but that requires me remembering to take pics tomorrow!  In the meantime, my friend Kat is going to write guest post for me tomorrow!  She’s awesome – a rockstar endurance athlete, avid foodie, and law student.  I think she unlocked the secret to adding hours to a day.

Kat is going to be doing a bi-weekly feature, so please drop by and say hi to her tomorrow when she introduces herself!

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We’re still rolling with this month’s Halloween-themed  What I Ate Wednesday.  I did alright for breakfast and meal 7…. I’m not sure if the rest ties in, but it was delicious and seasonal!

Check out my “special” low sodium, high protein, super-clean eats below, and then click here to head over to Jenn @ Peas and Crayons to get to see how festive everyone else got this week!

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Meal 1:

After my morning cocktail (mix of Apple Cider Vinegar, Glutamine, and Fitmixer Aminos), I downed a grapefruit while I waited for some deliciousness to cook (not that the grapefruit wasn’t delicious… but it can’t compare).

TVP Protein “Oatmeal” has become a low-sodium staple, but I’ve had this particular version 2 days in a row so far.  It’s vegan, gluten-free, protein-filled, and involves pumpkin.  What’s not to love?

The fall spiced TVP “oats” with a creamy protein pumpkin pie mixture swirled in… I can’t even describe.  It’s the most decadent deliciouness!  Full recipe is at the bottom. 

Meal 2:

As much as I’ve been making salmon and fruit mixes lately, I don’t know if I can still call them #strangebutgood.  Strange or not, this was a good mix!

In my not-so-strange but good mix: curried salmon, pepitas, blackberries, and arugula.

Meal 3:

It’s the steak of the sea again!  Swordfish has become a weekly staple for me.  This one I grilled with onion, Herbs de Provence, pepper, and lemon juice.  Eaten with sautéed asparagus and shiitakes, and 1/2 a sweet potato.  On a hippo plate ’cause I was a hungry, hungry hippo yesterday.

Meal 4:

So I braved raw chicken again.  Last night I grilled a bunch to bring for lunch this week.  As much as I hate touching it, I do like the taste when it’s cooked to perfection (read: not dried out).

I always prepare it 1 or 2 different ways.  That way I don’t have  a pound of chicken that all tastes the same.  This piece had onion powder, pepper, oregano, cayenne, and lemon juice.  Eaten with cucumber and carrots. dipped in a quick sauce made of nutritional yeast, paprika, and cumin.  Yes, I recycled the plate.

Meal 5:

Apparently Tuesday night is pizza night.  I’ve become addicted to making a “crust” out of Kamut flour (no sodium, relatively high protein).  I make it just like socca crust, adding whatever flavors I’m in the mood for.  Lat night I added garlic, rosemary, and paprika.

My Indian-ish Pizza:

  • Curried chicken
  • Mint ricotta spread 
  • Red onion
  • Fennel
  • Zucchini
  • Arugula

The ricotta mixture  of the week was simply fat-free ricotta with fresh mint, paprika, and a little water to thin.  Like last week, I sautéed the veggies before topping the pizza and sticking it under broil for a few mins.  That mint in the ricotta was awesome with the curry chicken!

Meal 6:

For once I wasn’t in to mood for something sweet yet!  Probably because I was up prepping food for a business trip.  (Holy mother of planning – travel on a “special” diet is interesting.  More to come on this strategic extravaganza.)

I made one of my favorite simple salads.  Arugula with asparagus tossed with lemon juice and freshly ground pepper.  The protein on top is swordfish (the same pre-grilled batch from lunch).  Three cheers for food prep.

Meal 7:

Guess who’s still under her sodium for the day.  THIS girl.  Woo hoo!  Make that day 2 of successful sodium control.  My reward was a Butternut Squash Pudding.

I mixed no-salt cottage cheese, Greek yogurt, and mashed butternut squash with cinnamon, nutmeg, maple extract, and vanilla stevia.  Topped with melted cherries.  #strangebutgood

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Pumpkin Pie TVP “Oatmeal”

  • 1 serving TVP Protein “Oatmeal” (without the egg whites)
  • 2 T pumpkin puree
  • 1/2 scoop vanilla protein powder (1T)
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • Pinch of cloves
  • 5-6 drops liquid stevia
  • 1.5 T water (or other liquid)

Cook TVP oatmeal as instructed here.

Meanwhile, mix together remaining ingredients in a small bowl to make your pumpkin pie “filling.”

Once TVP is cooked, transfer to a bowl and swirl in the pumpkin filling.  Top as desired (I used cinnamon and cacao nibs).

Serves 1.

***

The protein count for the day: 166.1g.  The all-important sodium count: 535.7mg (a little over, but I get some allowance for naturally occurring sodium in veggies).

Quick shameless plug: in case you missed it, check out yesterday’s post for another way to vary your workout.  It’s the 2nd in my “Work It Out” series!

Has anyone started tracking or cutting back on sodium since last week?  Is it harder than you expected?

What is your favorite food to pack for the road?

Attack of the Killer Sodium + WIAW

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Sodium is in everything.

Except peanut flour, thank god.

With less than 4 weeks to go until my figure competition, my diet has gotten more strict.  The latest adjustment it sodium.  I’m only allowed 500 mg a day.  No more bacon, sorry.

It turns out sodium is everywhere – even in thing that aren’t processed   Egg whites, for instance.  My trainer said I don’t have to cut egg whites until 2 weeks out, but if I eat them my sodium for the day will most certainly be over.  And the super expensive crab in my fridge?  Forget it.

We’ve seen a lot in the media lately about sodium, and how much is added to our foods.  Too much sodium can lead to problems like high blood pressure, heart failure, osteoporosis (this one was news to me), kidney stones, dehydration, electrolyte imbalance, and hormonal imbalance.  You don’t need to cut to the extent that I am, but The Institute of Medicine recommends limiting sodium intake to less than 2300 mg per day.

When I first started watching my intake, I was shocked to see how much was in items you’d never think to check.  Protein powder is a culprit – I had one egg protein that was about 500 mg!  Other unusual suspects: coffee drinks, bread, cereal, and pretty much every condiment known to man.

You don’t have to have salt (or fats, or sugars…) to add flavor to foods!  Try some making your own blends for use on protein, veggies, and beans…

  • Italian: I make my own sodium-free tomato sauce with garlic, onion, basil, oregano and, parsley
  • Thai: For a spicy peanut sauce, try peanut flour mixed with rice vinegar, lime, sriracha, garlic, and cilantro (similar to what I did here in my: Chili Nutty Tofu)
  • Mexican: This is an easy one – toss in some lime, cumin, cilantro, garlic, and cayenne like I did in this Mexican “Rice” Bowl
  • Mediterranean: This is a staple-combo in my kitchen with its lemon peel, garlic, mint, oregano, dill, and onion
  • Indian: I rubbed a simple mix of lime, garlic, ginger, onion, curry, cumin, coriander, and garam masala on the salmon I used in Meal 2 below

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Another sodium-free item is pumpkin.  Perfect for this month’s Halloween-themed  What I Ate Wednesday.  See if you can guess how much sodium I took in…

Check out my low-sodium, #strangebutgood (that’s scary, right?) eats below, and then click here to head over to Jenn @ Peas and Crayons to get to see how everyone else is scaring up their food this month!

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Meal 1:

After my morning cocktail (mix of Apple Cider Vinegar, Glutamine, and Fitmixer Aminos), I enjoyed a protein mush.  Failing miserably with the sodium intake yesterday, I skipped the eggs for breakfast and went for sodium-free pumpkin.

Pumpkin Protein Mush

  • 2 T oats
  • 1/4 C pumpkin puree
  • 1 scoop vanilla protein powder
  • 1 T ground flax
  • 1/2 tsp cinnamon
  • 1/4 tsp butterscotch extract
  • 5-6 drops stevia
  • Liquid, to mix
  • Topped with banana

Meal 2:

Forget #strangebutgood.  This was strange but amazing.  There are only 4 ingredients if you pre-cook the salmon!

I loved the savory curry against the sweet salmon and the citrus in the blood orange.  Bonus: blood orange is certainly a Halloween-appropriate food.

Curried Salmon and Blood Orange Salad

  • 3 oz curried salmon (pre-cooked with the Indian spices mention in first part of this post)
  • 1 blood orange, sectioned
  • 1 T fresh basil
  • 1 T roasted squash seeds (tossed in coconut oil, cinnamon, and cardamom before roasting)

Meal 3:

If tuna is the chicken of the sea, then swordfish is the steak of the sea.  This is hands-down my favorite seafood.  And it’s fairly low in sodium.  Score.

Served with a Golden Dumpling squash, diced and roasted with thyme, Dora the Explorer edamame, and raw cauliflower.

Know what only has 1.7 mg of sodium?  Sugar-free York Peppermint Patties.

Meal 4:

I am still addicted to this Tequila-Lime Tilapia recipe.  Today I had it with a side of carrots.  Yes, I recycled the lion plate from lunch. 

Meal 5:

Last week I mentioned that I rarely chicken.  Even more rare that eating it… I COOKED it.  Raw chicken is one of the most disgusting things in the world to me.  In my low sodium quest, I pulled out a cooking binder I made years ago and prepared a modified (low sodium, low-fat) version of a marinade I used to love.  It turned out really well!  I still hate raw chicken.

I DO love pizza.  It seemed like everyone on Instagram last night was making pizza, so I jumped off that bridge too.  I was going to make a socca crust, but realized that Kamut flour has less sodium.  I mixed 1/4 C with just enough water to form a batter and cooked it like a pancake in a pan.

On My Pizza:

  • Chicken
  • Ricotta spread 
  • Red onion
  • Fennel
  • Zucchini
  • Arugula

The ricotta mixture was simply fat-free ricotta with fresh herbs, cayenne, and white balsamic.  I sautéed the veggies before topping the pizza and sticking it under broil for a few mins before inhaling the deliciousness.

Meal 6:

I ate meal 5 too late, so I didn’t get to excited about Meal 6.  And I only had 75 mg left for the day.  And I wanted eggs.  I was whiny.

Then something awesome happened.  I remembered tofu.  Scrambled tofu, specifically.  Oh yes… we have VEGAN version of PB & Jeggs.  A carrot cake-inspired PB & Ceggs.

Just as glorious as the “real” thing.  The carrot cake-like spices make this veggie and protein-packed meal a dessert.

Recipe at bottom.

Meal 7:

If you guess I went over my sodium…. you’d be right.  I have to ask my trainer tomorrow, but I’m guessing protein trumps sodium so I went ahead and exceeded 500 mg to get another 20 of protein.

The most sodium-free way I could think of to do this was no salt cottage cheese and peanut flour.  Since I get a carb too I went for some pumpkin in the mix.  Flavorings included cinnamon (it’s sick how much I love the stuff), nutmeg, cardamom, almond extract, vanilla stevia.  Topped with figs.  Nom.

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Vegan PB & Ceggs (Peanut Butter & Carrot “Eggs”)

  • 4 oz tofu, crumbled
  • 2 T peanut flour
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp allspice
  • 1/4 tsp maple extract (can use vanilla)
  • 5-6 drops liquid stevia
  • 3 T water (or other liquid)

Place crumbled tofu in a greased (I used PAM) pan over medium-high heat.  

“Scramble” tofu until warmed through (~2-3 mins).  Meanwhile, mix together peanut flour, spices, extract, stevia, and water to form your peanut butter sauce (note: you could always use 2 T of your favorite nut butter here).

Add peanut butter and shredded carrot to the eggs.  Scramble together and allow to cooking ~1-2 mins more until hot.

Plate and enjoy!

Serves 1.

***

The protein count for the day: 169.4g.  The all-important sodium count: 576.5mg.

Quick shameless plug: in case you missed it, check out yesterday’s post for a new technique you can use to bust through plateaus in your workout.  It’s the first in a “Work It Out” series I’m doing!

Have you ever tracked your sodium intake?  Did it surprise you?

What is the best thing you’ve eaten so far this week?

I Feel Scrambled + WIAW

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I feel scrambled.

It’s our busy season at work and I’ve been traveling, working, and not doing much sleeping.  There are so many things I’ve fallen behind on.  I’m seriously behind on blog reading, returning emails, and blogging topics.

I totally neglected to share an awesome offer from my friend Calee with you all.  She’s offered a 15% discount when you use code “sprint2thediscount” in her Etsy shop.  I first saw her goods at the Blend Retreat last year and fell in love.

A couple of my current favorite designs: 

I’m going to stop feeling sorry and move on to some positive news.  Last week I talked about the threat of a bacon shortage.  Apparently there will be no baconpocalypse.

It wouldn’t be Wednesday if I didn’t blog about bacon, right?

I was almost too grossed out by this pic to post it…

According to a Mother Jones article, the swine shortage will “shave just a pound per capita off of US bacon production in 2013.” that means there are still 45 pounds of bacon per person for the year.  Is that enough for you?

The real scare is fish.  Climate change will sharply reduce the productivity of the oceans, meaning less seafood.  the most affected ares are in the South, so those of us in the US and Europe probably won’t feel the bite.

It’s a new month (can you believe it’s already October?!), which means a new  What I Ate Wednesday theme.  Jenn just got even cooler in my eyes for going PINK this month for Breast Cancer Awareness.  we’ll be sharing out Halloween-themed treats… as if bloggers needs any more reasons to eat pumpkin. 😉

 Check out my sometimes spooky, sometimes pink eats below, and then click here to head over to Jenn @ Peas and Crayons to get to see how everyone else is getting their Halloween on this month!

Meal 1:

Like every morning, I enjoyed my morning cocktail: a mix of Apple Cider Vinegar, Glutamine, and Fitmixer Aminos.  I ran out of my favorite and I was forced to use a sample pack.  It’s grape flavored.  Not my favorite… to be fair, I don’t like grape flavored anything.  I was desperate.

After a quick 2 mile walk, I enjoyed a new scrambled egg-creation.  Egg whites, sweet potato, and a spiced maple-peanut sauce.  PB & Speggs?

Served with a side of pear sprinkled with cinnamon.

This combo was the highlight of my day.  Peanut butter and sweet potatoes were made for each other and you guys know I love my PB & Jeggs creations.  The addition of some maple extract and a little nutritional yeast further blurred the sweet-savory line, creating a breakfast I’ll be repeating ad nauseam.

Recipe at bottom.

Meal 2:

Spooky Green Frozen Custard at 11am?  Why not?

Vega was nice enough to send me their Vega One French Vanilla protein powder to sample.  Obviously, I couldn’t just eat it plain… so I made a frozen custard and topped it with a crumbled Endurance Cracker from Angela.

It had a wonderful flavor!  I tried a little plain to test it out first, and I think it would be still be good without the flavor additions.  My only complaint is that I’d like to see another 5g of protein (it only has 15g) and fewer carbs (11g).  I fixed the protein problem by adding tofu, which made this a creamy custard-like frozen treat.

French Chai Pear Frozen Custard

  • 1 serving French Vanilla Vega
  • 3 oz tofu
  • 1 pear
  • 1/2 tsp cinnamon
  • 1/8 tsp cardamom
  • Pinch cloves
  • 1/3-1/2 C unsweetened almond milk
  • 5-6 drops liquid Stevia
  • Ice, to taste
  • Guar gum (optional, but will thicken and add creaminess)

Meal 3:

My lunch went pink!  I’ve been all over prepared salmon burgers found at Whole Foods.  They are frozen, but not bad!  This one is the Lemon Dill flavor.  I topped it with my Sweet-Potato Chipotle Spread and served it with a side of chopped red cabbage and asparagus tossed in a lemon-rosemary white bean dip.

Meal 4:

I posted this brown meal on Instagram and a commenter informed me brown food is the most appealing to humans, and that blue is the least.  Weird, huh?

This was certainly appealing post-workout:

Tempeh and cauliflower roasted in a sauce of nutritional yeast, sriracha, and lime juice, along with a fried egg. #yolkporn

Normally I don’t roast veggies mid-day.  It seems like to much trouble to heat up the oven.  Well, my own was already hot from giving the butternut below a thorough roast while I was at the gym…

Meal 5:

I was going to have another cauliflower crust pizza.  After taking too long in Whole Foods I decided to spare you make a quick stir fry.

Rarely do I eat chicken.  Tonight I was running really late and picked some up at Whole Paycheck Foods.  It was pre-grilled.  I knew it would be dry.  I bought it anyway.  It was dry.  Note to self: Don’t shop hangry.

In the Mix:

  • Dry Chicken
  • Eggplant
  • Brussels
  • Asparagus
  • Red Cabbage
  • Red Onion
  • Garlic
  • Marinara
  • Ricotta

Meal 6:

Another late night working.  Another #strangebutgood candidate.

This is sort of like my Mexican Hot Chocolate Protein Ice Cream, except this one adds a cheese cake component.  I know it sounds strange… but I blended in some cottage cheese.  It added just the right amount of cheesecake tang.  It’s also less green in color because I used zucchini as my veggie rather than spinach.  Topped with cinnamon. 

Meal 7:

Have you tried Heather’s Peanut Butter Pumpkin Cake yet?  You should make it ASAP.  I’m on my 4th.

The perfectly moist and delicious microwave cake was incredible.  Again.  This time I subbed 1T ricotta + an additional 1 T almond milk for the pumpkin (another WF #fail – they were out of pumpkin) and topped it with a scoop of Chocolate-Peanut Butter Arctic Zero.

Sweet Potato Scramble with Spiced Maple-Peanut Sauce

  •  1/2 C egg whites
  • 1 tsp flax
  • 1/2 C sweet potato, pre-cooked and lightly mashed
  • 1 T peanut flour
  • 1 tsp nutritional yeast
  • 1.5 T water (or other liquid)
  • 1/4 tsp maple extract
  • 2 drops liquid stevia
  • Pinch of cloves

Scramble egg whites and flax over medium heat until almost done.  Add in sweet potato and toss to combine.  Cook 1 min more, just until the potato is warm.

In a small bowl mix together remaining ingredients to make the sauce.  Pour over the scramble and enjoy!

Serves 1.

***

The protein count for the day: 164.1g.  A little low… this work/workout schedule craziness is killin’ me, Smalls!

What is the last thing you forgot in the oven?  Anything?

It seems like everyone is stressing lately – are you entering the busy season full-force too?

Super Tuesday

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You’re unique.

 

Just like everyone else.

It seems like everyone has done a “September Superlative” post!  I’m being a copy cat… but in a unique way because I’m doing it late.  😉

 

1. Most Popular:

Microwave Protein Cookie + WIAW – This nutty, protein-filled 30 second cookie was the most viewed post in September.  I also loved this post because it highlights a few of the many reasons women should lift weights. 

 

 

2. Most Likely to Win a Bar Fight

This Tequila-Lime Tilapia would kick your dinner’s butt.  And it would walk out in a perfectly straight line ’cause the booze (mostly) cooks out.

 

 

3. Most Versatile

What isn’t better layered like a parfait?  I’m awarding my Protein Parfait the Most Versatile because I’ve made it a million ways.  The original was a Tiramisu Protein Parfait, but September’s flavor-of-the-month is a Pumpkin Tiramisu.

 

A few friends have made their own versions.  Check out this Chocolate-Peanut Butter version from Sarena:

 

 

4. Most Unique

This is a no-brainer.  #sorryimnotsorry to be Captain Obvious, but most unique is all about the “Strange But Good” posts.   I’m craving peaches, so I’m going to call out the post with the Salmon-Peach Salad:

 

 

But you should check out the follow-up post for more #strangebutgood… like Mexican Hot Chocolate Protein Ice Cream.  If that’s still not enough strange, click on over to Lauren’s blog.  She’s featuring some weird combos today, including my PB & Jeggs!

 

 

5. Most Photogenic

It’s no secret that I abhor taking pics.  It’s a necessary evil for me as a blogger… so when I get one that I really like, I get excited.  This Fig and Edamame Salad with Sriracha-Lime Vinaigrette was pretty and delicious (fashionable and functional?). 

Honorable Mention

This isn’t a September post, but I have to give it some love… my Mexican Cauliflower “Rice” Bowl was included in Fitness Magazine’s 11 Easy Lunches to Lose Weight!

***

I wasn’t cool in high school, so no superlatives for me.  Even more reason to Bogart an entire blog post giving them to myself.  Bwhahaha!

Did you get a superlative in school?

What would your superlative be for the month of September?  Brag on yo’ self!

 

Markets, Foodies, and Fitness

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Atlanta is a great place to be if you love food.

 

I love all of the restaurants, markets, a food events.  There is a Green Market across the street from my building every Saturday morning.  It’s where I pick up my farm-fresh eggs, tomatoes, and various other locally grown produce.

The market also features a weekly chef’s demo.  This week was Chef Daniel Chance from Campagnolo, an Italian restaurant in the neighborhood.  He made a tasty basil risotto with green bean from the market and a seared lamb with rosemary.  I was paying close attention as my next demo is in less than a week!

 

Atlanta also is a great spot to be a blogger.  We have a ton of bloggers in the metro area, as we all make an effort to get together on a regular basis.  This weekend was hard for people, but we managed to get a group of 5 together to meet in the park for a potluck picnic.

Clockwise, left to right: Alayna‘s Edamame-Avocado Hummus (to be included in her soon-to-be-released cookbook), Lee‘s Texas Caviar, Stacy‘s Oatmeal Cookies,  and my S’more Bars.  Heather brought coconut covered dates, but I failed to get a pic.

All of the food was wonderful, but even better was the chance to catch up with everyone.  We sat in the park and talked for a few hours – I didn’t notice it had gotten so late until my stomach began to growl again!

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Foodie friends aren’t always local!  One of my favorite online blogger events is the Foodie PenPal program.  I love getting to try new things from across the country!

This month my “pal” was Sharlene @ Solar Cooking.  She was so sweet to put together a box of goodies I could eat on my training diet.  Admittedly, I was leery of the turkey jerky at first.  after a few people on Instagram encouraged me, I sucked it up and tried it.  It was really good!  Added bonus: it’s surprisingly low in sodium (for a jerky). 

 

Don’t you want to get in to the action?

 

 

To sign up for a Foodie PenPals in September, click here to fill out the form on that lovely Lindsay’s site.  It’s that easy!  You don’t have to be a blogger, and the spending limit is just $15.  The only requirement is that you be a US or Canadian resident.

Join in by October 4th as pairings will be emailed on October 5th!

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Workout Recap

This week was hard for me.  I have been feeling under the weather and wasn’t able to lift as heavy as I would have liked some days.  Working until 2 am almost every night could have been the culprit too…

We also added 100 pull ups (assisted – for now) to my repertoire.  Those are no joke.  I didn’t get them in every day due to feeling sick-y and  being pressed for time, but I’m starting out on Monday full-force!   Bicep day always makes me feel a little better, so here’s a pic from my favorite day:

 

 

I also had my first posing practice in a competition bikini.  I felt neekid.  There are pics… but I lack the kahunas to post them.  Less than 5 weeks out from competition… AHHHHH!

 

Workout Recap (9/24 – 9/30):

  • Monday – Chest/Biceps, Calf raises, 60 pull-ups, 2 mile walk
  • Tuesday – Legs, 100 pull ups, 2 mile walk
  • Wednesday – Back/Triceps, Calf raises, 1 mile walk
  • Thursday – Shoulders/Butt, 2 mile walk
  • Friday – Chest/Biceps, Calf raises, 2 mile walk
  • Saturday – Legs (with Trainer), 2 mile walk
  • Sunday – Back/Tris

***

Closing in on competition will mean changes to the diet are coming.  I’ll miss you, S’mores Bars… 

How do you push through workouts when you’re not feeling 100%?
 
What would you send a foodie penpal to represent your hometown?

More Strange, Still Good

By

It’s a theme in my life.

 

Except in the dating scene.  Strange = bad.

Two Fridays ago I wrote a post of some of my favorite Strange But Good concoctions… and 2 weeks later I of course have more to share!

 

Before we dive into the realm of odd: there is an Atlanta blogger potluck meet up this weekend.  If you want to come and haven’t received an email, send me a note and I’ll forward the invite to you!  The more the merrier. 🙂

 

Ok.  Back to the strange fun stuff:

1. Salmon + Blackberry Salad

You guys may have seen this on WIAW…

 

I mixed 4oz salmon, 2 T fat-free ricotta, a little cinnamon, a little unsweetened almond milk, and blackberries.  It was strange but oh-so-good.

 

 

2. Mexican Hot Chocolate Protein Ice Cream

Hot ice cream?  Why yes… there is cayenne in it!  this sweet-heat treat was a fantastic midnight snack.  The green tint comes from spinach… but that’s standard, not strange.

 

Mexican Hot Chocolate Ice Cream

  • 1 scoop chocolate protein powder
  • 1 tsp cinnamon (or 2 sticks)
  • 1/2 in piece ginger
  • 1/4 tsp cayenne (can adjust to taste)
  • 1/4 C unsweetened chocolate almond milk
  • 2 C spinach
  • 5-6 drops liquid stevia
  • 1/8 tsp guar gum (optional)
  • Ice, to taste

 

It’s topped with Walden Farm’s Sugar-Free Caramel… but honestly… that’s more strange than good.

 

 

3. Bacon-Ricotta Stuffed Sweet Potato

After news of the impending bacon shortage… I was craving bacon.  I stuffed a locally-grown pre-cooked sweet potato with with ricotta and then crumbled a small piece of pre-cooked bacon on top.  Then I placed it int he oven under broil while I made a quick vegan tempeh stir-fry.

 

Vegan + Bacon = Tasty Dinner.

 

 

4. Zucchini Bread Protein Batter

This is Strange But Good PROOF!  Debbie @ Accidentally Delish gave it a try for WIAW:

 

From Debbie: “You don’t even taste the zucchini. I promise.”

Click here for the full recipe.

 

 

5. Lightlife Portobello Burger with Sweet Potato-Chipotle Spread

This was strange but good on 2 counts.  First, this Lightlife Portobello Mushroom Burger tasted downright meaty.  I was shocked – I even went back to check the ingredient list.  All vegetarian!

The best part?  It has a full 20g of protein. 🙂

 

 

Second, the sweet potato as a condiment.  It’s addicting… I’ve topped my salmon tortilla pizzas with it too.  I love sweet with a little heat (as if you couldn’t tell from the Mexican ice cream), and that was perfectly balance here with the sweet potato and chipotle.  Cumin added a warm, earthy flavor that was especially good with the meaty ‘shroom burger.

My dinner guests and I enjoyed the burgers in a very green way – on a field of spinach, cucumber, cabbage, broccoli, cilantro, and a few cannellini beans.

 

 

***Disclaimer: As a part of the DailyBuzz Food Tastemaker program, Lightlife provided me with a stipend and product for sampling.  All opinions are MINE. 🙂 ***

This series is brought to you in partnership with Lightlife, Live long. Travel light. To learn more, click here http://www.lightlife.com.

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Sweet Potato-Chipotle Spread

  • 1/4 C pre-cooked sweet potato, mashed
  • 1 tsp chipotle in adobo
  • 1/2 tsp ground cumin (or curry powder – both are good here)
  • 1 T unsweetened almond milk

 

Place all ingredients in a small bowl and mash to combine.

Use as a condiment on burgers, pizzas, sandwiches… or a dip for your favorite veggie sticks or chips!

***

I just realized how much sweet potato I’ve been eating.  These local ‘taters are just so tasty!

Do you have a favorite veggie burger?

What is your #strangebutgood this week?

 

My Favorite Topic

By

Food.

 

Anyone surprised?

You know how they say men think about sex every 5 seconds?  That’s me with food.   It’s my 50 Shades of Grey.  

When I saw this quiz on Matt’s blog I was filling it out in my head as I read through his answers.

 

Breakfast

1. Favorite cereal as a child?

Lucky Charms.  I used to get in trouble for only eating the marshmallows.

 

2. Coffee or Tea? With milk or without?

Coffee.  Black like my soul.

Since I started having my morning cocktail, I no longer need to drink coffee before noon.  When I’m in the office, I am wondering down to reception to get a mid-afternoon pick-me-up cup!

Sometimes I eat it in Tiramisu Parfaits or drink it in a Pumpkin Frappuccino.

 

3. The one food you eat most often at breakfast?

That’s tough!  I don’t like to repeat meals a lot… but lately I’ve been all about my PB & Aggs.

 

 

Lunch

1. Sandwiches are generally considered a “lunch food.” If you had to choose between a grilled cheese and a peanut butter and jelly, which would you pick?

Grilled Peanut Butter and Jelly.  the “real” thing was my favorite growing up, but now days I eat this tofu-laced, low-fat, protein-filled version:

 

2. You can only put four ingredients in your salad (not including greens); what do you throw in the mix? Additionally, which greens and dressing do you pick?

It really depends on the mood!  Right now I’m thinking cucumber, red onion, celery, and walnuts on a bed of spinach and dressed with a mix of hummus, apple cider vinegar, and sriracha.

 

3. One food you can’t live without at lunch?

Again, I’m not a creature of habit!  I like to shake it up, but no matter what I need a little something sweet at the end… like a bite of dark chocolate.  Or these days on my training plan… I have a calcium chew. *sigh*

 

 

Dinner

1. It’s the end of the day. You’re tired, hungry, and your fridge is empty.  If fast food (from a chain) is your only option, where do you go and what do you order?

I’m copying Matt and saying Whole Foods.  Whatever is looking good on the hot bar (usually a bite of everything). It’s the closest thing to fast food that I will eat!

 

2. TV/computer on or off while you’re eating?

Computer.  In fact, I’m filling this out as I eat.

 

3. The one food you eat most often at dinner?

Lately it’s been my Cauliflower Pizza.  It’s a delicious addiction.

 

 

Dessert

1. Choose between these two American desserts: cheesecake or apple pie?

Cheesecake.  I don’t like cooked apples… but really I’d rather have chocolate cake than anything.

 

2. Choose between these two foreign desserts: tiramisu (Italy) or flan (Spain)?

I like them both, but I have to go with tiramisu.  Like the parfait above. 😉

 

3. Ice cream: cone or cup?

Cup.  More toppings.  Duh. 

***

Sometimes I wonder if everyone else thinks about food as much as I do… or if I have OCD.

I want your answers!  Is there anything you HAVE to have in your salads, or for lunch every day?

How much time to you each day spend thinking about food?

 

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