Sprint 2 the Table

Appetites and Adventures

Baked Falafel + WIAW

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It’s WIAW time again!

Which means this is What I ate Tuesday. 🙂  (Check out what everyone else at too @ Peas and Crayons!)

I was supposed to be on a business trip this week, but was cancelled last minute.  I can’t say I was terribly upset… sometimes I get to go to cool cities, but that doesn’t mean I get to see any of them!

Due to this (and a lot of dinner plans), I am having a “use what’s in the fridge” week.

The Challenge

I can be am terrible at letting things go bad.  It’s wasteful.  There are starving kinds in Africa.  Money doesn’t grow on trees. *Insert whatever lines your parents used to force encourage you to clean your plate.*

Muffin trial run, eggs, restaurant leftovers, last week’s hummus, dregs of an artichoke jar, the last bottle of beer… they’re all being utilized!

Breakfast

Blueberry muffins, egg, and raw milk.

Recipe will come soon… I need to do some tweaking.  Good, but not quiiiiite great.

Lunch

Last night I met my very pregnant BFF for dinner at Cafe Sunflower, one of the few exclusively-vegetarian restaurants in Atlanta.

Overall it was good.  I liked my Jamaican Black Bean Patties with Pineapple Salsa and ate the leftovers for lunch.


The server was really weird.  He leaned around the wall by our table and whispered that he had a crush on me.  Then, when my friend went to the bathroom, he asked if I had a boyfriend and told me I have a good energy.  (Note: he had creepy energy.)

I’m here to eat, not get hit on! At least it got me a free sample of the 3 Bean Chili (which was horrible, btw).

Snacks

It was a back/bicep weight day, so I got my post-workout 20g of protein from a Banana-Cinnamon Protein Shake.

In the mix:

(measurements are approximations – I eyeball it)

  • 1 banana
  • 1 scoop vanilla protein powder
  • 1 tsp maca
  • 1/2 C unsweetened almond milk
  • 1/2 C frozen kale
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • Pinch of guar gum
  • Pinch of lemon-salt
  • Ice + water (as needed)
  • Granola sprinkled on top

Pretzels, carrots, cucumbers, and a bowl of cereal were also consumed.

Dinner

After a 5 hour conference call, I played with my food.

Falafel face

One of my 5 million bookmarked recipes included a baked falafel by Sarena @ Non-Dairy Queen.  In the spirit of using what I had, I made Japanese-ish Baked Artichoke Falafel – spicy-style!

I ate my falafel with another recipe I have been meaning to try – Baked Grilled Zucchini with Goat Cheese from one of my new favorite blogs: Rufus’ Food and Spirits Guide.

If you never listen to anything else I say, listen when I say you HAVE to try this Stuffed Zucchini.  Grill or bake it this weekend for the 4th!

It is so easy – cut rows into a zucchini, stuff with cheese (I used goat), drizzle with olive oil, top with herbs, S+P, wrap in foil, bake or grill for 20 mins.  Devour.

Japanese-ish Baked Artichoke Falafel

  • 1/4 C Japanese-ish hummus
  • 1/8 C jarred artichoke hearts, rough chopped
  • 1 T coconut flour
  • 1-1.5 tsp garlic sriracha
  • 1/2 tsp turmeric
  • 1/2 tsp hosin sauce
  • 1/4 tsp baking powder
  • Brine from artichokes, as need to moisten

Preheat oven to 425 degrees.

Mix all ingredients together.  Form 5 balls (1 heaping tablespoon each) and place on foil-lined baking sheet.  Bake for 20 mins.

Note: You can use any hummus or flour to make this.  Add some herbs and you favorite spices and you’ll have your very own customized falafel!

***

I’m so pumped for tonight – it’s the second in a Chef Series I’ve been attending and tonight features one of my favorite Atlanta chefs.  Full report to come… probably not until Friday though!

Show me your WIAW!!!

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

Japanese-ish Hummus

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It’s New Hair Thursday! 🙂

I love my stylist even more than I love chocolate cake (translation: love her a lot).

Karen worked in my old neighborhood salon, but moved to North Georgia.  I now drive an hour to go see her at her own salon called Lava Hair Studio.  Check our her new ad:

Karen and I have been together since I was 15.  It was only fitting that I go see her right before my high school reunion this weekend.  I cannot believe it has been 10 years!

Always have to have some red in it. Somethings never change.

Today was especially good because I feel SO much more human.  Thank you all so much for the get-well wishes!

I busted out a easy run during lunch to sweat out the rest of my sick germs.

Stats:

  • Distance – 3.5 miles
  • Time – 28:55 mins
  • Pace – 8.16 mins

 

Delicious food made things brighter as well.  I wish today’s eats could have been featured on WIAW!

Brussel sprout porn

Sweet Potato Praline Cheesecake @ Apres Diem

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When I saw this recipe for Caesar Hummus at Healthy Exposures I was intrigued.  Then I saw Jess continue to mention how good/addicting it was… I knew I had to try it for myself.

Jess is right. This may be the best hummus ever.  Seriously – I don’t use extremes often.

Once I began tasting and mixing, I determined that this had a decidedly Asian taste to it.  So I went with that and added soy sauce and Japanese red pepper blend called Shichimi Togarashi.

This farmer’s market-find is a blend of: red pepper, sesame seed, orange peel, Japanese pepper, seaweed, and rapeseeed (<– I have NO idea what that is and I’m too scared to google it).

I added 1/4 – 1/2 tsp of this and then sprinkled it on top of the final product.  Heat is my BFF, so be sure to adjust to your preference!

You know those sauces they bring out at Japanese restaurants?  I’m going to start bringing this instead.

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Japanese-ish Hummus

  • 1 C garbanzo beans
  • 1 T tahini
  • 1 T capers + brine
  • 1/2 tsp herbed dijon mustard
  • 1 garlic clove
  • Juice of 1/2 a medium lemon
  • Liberal drizzles of soy sauce
  • Shichimi Togarashi (or red pepper flakes/cayenne/paprika), to taste
  • Olive oil and/or water

If using dried chickpeas: soak chickpeas overnight (or 12 hours) at room temp (water should just over top of chickpeas).  Rinse and place in a large pot with 3-4 garlic cloves and salted water.  Water should cover chickpeas.  Bring to a boil and them simmer for 50-60 mins.  You may need to add water to keep peas covered.  When desired tenderness is reached, remove from heat and allow to cool in cooking water.  Drain and rinse before using.

Add chickpeas, tahini, capers, mustard, garlic, and lemon juice.  Pulse until beginning to come together.  Taste and add soy sauce and spice to taste, processing again to combine.  With processor running, drizzle in olive oil and/or water (I used ~2 tsp oilve oil and ~1/8 C water).  Continue processing until smooth.

Makes 3/4 cup.

***

I can’t stop eating this hummus.  Is it too abnormal to eat an entire cup of it in one sitting..?

Have you been to your high school reunion?  How was it?

Blue Cheese-Stuffed Bean Burgers

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In Atlanta we have weekly events called “Screen on the Green.”

 

They put up a giant screen in the city’s largest park and project classic films.  Everyone comes out early with their Frisbees, dinner, and bottles of wine.  It’s a lot of fun!

Last night’s movie was Imitation of Life.  My beverage of choice was a beer from one of my breweries – Hitachino.  I noticed on of their beers on a menu at The Porter and had to try it, as I’d never seen a Japanese white ale!  They make a fantastic ginger ale as well – unlike many gingers, it isn’t too sweet for my taste.

Last night I tried the Red Rice brew for the first time.  I really liked it!  It is a light, crisp red beer with a bread-y taste and a refreshing hint of strawberries.  YUM.

It was fun hanging out with my friend and celebrating (almost) making it through another work week.  Too bad we can’t do this every night!

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Wayyyy back in the day (translation: college), I used to eat burgers weekly.  I also ordered the bacon-blue cheese version.  With fries and a side of ranch.  It’s been a while since I’ve eaten that much red meat in one sitting.  I’ve nearly cut the stuff out of my diet completely.  Way before cutting out the red meat, I did stop the blue-cheese-bacon-bomb burgers.

Fast-forward to the healthier life and I’ve learned to love homemade bean burgers.  One of my favorite parts about a good burger has always been melty cheese and a salty-spicy bacon taste.  I’ve come to realize that my lifestyle change doesn’t mean I can’t still enjoy those flavors!

 

Top 3 Tips for Bean Burger Enjoyment:

  • Use high-quality blue cheese – the flavor is more pronounced, so you don’t need such a massive amount
  • Add paprika for a spicy-smoky taste that satisfies almost like bacon
  • Add other fun flavors to make the bean burger more “fun” – make them spicy, herb-y, Mediterranean-inspired, Italian… beans actually allow added flavors to shine more so than beef does.

My blue cheese of choice?  Montchevre Chevre in Blue.  It was suggested to me by Matt, who has never led me astray in the cheese department!  Roaring 40’s Blue would also be great, or a cheese from another family.  I’m thinking a sun-dried tomato herbed goat cheese…

 

As far as the fries and ranch… I think I grew out of that (ranch now sounds soooo unappealing to me).  I enjoyed my burger with my Butternut Rosemary Hummus and celery.  And a side of work.

Then, after a tricep/chest workout, I went back for Round 2 with a fried egg on top.  Gotta get that protein!

 

Tomorrow I’m going with a side of sweet potato chips to compliment my leftover burger.

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Blue Cheese-Stuffed Black Bean Burgers

  • 1 can black beans, rinsed
  • 1 tsp apple cider vinegar
  • 1/4 C walnuts
  • 1/4 C whole wheat flour
  • 2 garlic cloves
  • 1/3 C cilantro
  • 1/2 C red pepper, chopped
  • 1/4 C onion, chopped
  • 1/2 tsp paprika
  • S+P, to taste
  • 1 oz blue cheese

Preheat over to 400 degrees.  Line a baking sheet with parchment paper or foil.

Pulse black beans, vinegar, walnuts, flour, cilantro, and garlic together in food processor until beginning to stick together. Add red pepper, onion, paprika, salt, and pepper and lightly pulse until just mixed (can also mix by hand).

Form 4 patties, leaving ~1/3 of the mixture behind.  Place patties on prepared baking sheet.  Top the burgers with blue cheese, keeping the cheese closer-ish to their centers.  Add remaining bean mix to the top so that the cheese is covered and press lightly to mold together.

Bake 10-12 mins on one side.  Using a spatula, flip and bake an additional 5-6 mins.

Makes 4 burgers.

***

A few hours to go before fun, sunshine-filled weekend!!!

***Updated to urge you to check out Act Fast Chef and the Friday Edition love she gave me!***

Do you like bean burgers?  

Do you prefer to make your own or order out?


Butternut Rosemary Hummus

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CONGRATULATIONS to everyone yesterday who shared their accomplishments!  I am sooooo proud for you!  Don’t stop – keep sharing your victories with friends/family/bloggers unless you’s a public figure and it involves questionable pictures.

 

Let’s talk about Maturity.

We all grow up and are expected to achieve a certain level of maturity/self-monitoring.  I tried – really – to be the bigger person and only laugh at the “Weiner” scandal in the privacy of my own home.

I mean, how can you not chuckle at the newscasters trying their damnedest to read the “Weiner-gate” stories off the teleprompter with a straight face?!*

 

You’ll have to excuse me.  In honor of Gay Pride month and my love of irony – I couldn’t pass this up this one.

*Disclaimer: Weiner’s actions are NOT a joke.  He hurt is (pregnant!) wife and is an embarrassment to Congress.  He should be ashamed of himself.

 

Speaking of maturity… 2 days in a row I have gotten out of bed and doubled the mileage I promised myself I’d run!

Stats:

  • Distance – 4 miles
  • Time – 32:48
  • Pace – 8:12

 

I’m a morning runnin’ machine. 🙂

 

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It’s time for the reveal of the mystery glob!  A couple of you guessed the main ingredient – expert foodies!

***cheesy drumroll***

 

Butternut Rosemary Hummus

 

Is hummus without beans still a hummus?  It has tahini.  It has a hummus-like texture.  It involves lemon and a little olive oil.  No beans about it.

Would a hummus by any other name smell taste as sweet?

 

Who cares? This is good.  And it’s mine, so I’m deeming it worthy of the title of hummus.

 

Butternut hummus has a creamy hummus texture, but a lighter feel.  (Read: You could eat the entire container in one sitting.) The nutty tahini taste compliments the squash and rosemary well.  Red pepper flakes and lemon give it a satisfyingly spicy tang.

My recipe calls for roasted garlic.  You could use regular garlic (I’d reduce to 2-3 cloves if using fresh), but I loved the added depth the roasted garlic gave this dip.

Many people avoid roasting garlic due to the time it takes, but I’ve found a great way around that: roast several heads at a time and FREEZE them whole!  They retain all of their flavor and are a great, unexpected flavor-enahncer to have on hand!  (Great tutorial on roasting garlic can be found here.)

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Butternut Rosemary Hummus

  • 1/2 butternut squash, cubed (~2 C)
  • 1 T extra virgin olive oil
  • 1 tsp red pepper flakes
  • 5 cloves roasted garlic
  • juice from 1/2 large lemon
  • 2 T fresh rosemary, chopped
  • 1.5 T tahini
  • 1/2 tsp cumin
  • S+P, to taste

Preheat oven to 300 degrees.  Scrape out the seeds from squash and peel.  Cut the squash into 1 in cubes.  Put the cubes on a foil-lined baking sheet.  Drizzle with olive oil, sprinkle red pepper flakes, and mix to coat evenly.

Roast the squash in the oven for ~40 minutes or until tender, tossing once half way through.  Remove from oven and allow to cool.

Once cooled, transfer squash to a food processor until beginning to smooth.  Add the roasted garlic, rosemary, cumin, lemon juice, and tahini.  Mix in processor until smooth.  Add salt, pepper, and more red pepper flakes to taste.

Makes 8 servings of 2 T each.

Approximate nutrition: 48 calories, 2.4g fat, 6.8g carbs, 1.1g sugar, 1g protein

***

I can’t believe it’s already Thursday!  A week flying by is such a special gift unlike a political sext.

Have you made a “hummus” out of something unexpected?  What was it?

 

Muhammara

By

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

Especially thankful for the ability to work from home today!

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

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

Distance: 5 miles

Time: 42:22

Pace: 8:44

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

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

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

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

I dare you to eat just one

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

Non-Crab Tempeh Cake recipe to come tomorrow!

One friend brought yummy polenta cakes.

Of course we had dessert.

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

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

Minds outta the gutter!!!

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


Muhammara.

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

Basically, it’s addicting.

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

Muhammara (Red Pepper and Walnut Dip)

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

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

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

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

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

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

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

Makes ~2 cups (8 servings)

***

Overall, I ended Fat Tuesday feeling sufficiently fattened full.

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

Roasted Soup

By

One of my favorite things to do is catch an improve show.  

 

Atlanta is lucky to have a variety of great places to see improv.

This naturally translates into my love of improv cooking.

During my Farmer’s Market raid, I purchased a poblano pepper with the intention of trying my hand at stuffed peppers.  The whole jaw thing interfered with that plan, but I did have a red pepper, jalapenos, lots of fresh garlic, roasted tomatoes…

Whose line is it?  Roasted Pepper-Garlic-Tomato Soup!

 

And a beer ’cause this smoothness is SPICY.  A cold one is tasty and refreshing with a little heat!

Rogue Hazelnut Brown Ale is awesome, btw.  Nutty, rich flavor without being too heavy.

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Roasted Pepper-Garlic-Tomato Soup

  • 1 red pepper
  • 1 poblano pepper
  • 2 jalapeno peppers
  • 1 green pepper
  • 2 heads of garlic
  • 2 T EVOO
  • 3/4 yellow onion, diced
  • 1 C vegetable stock
  • 28 oz can fire-roasted tomatoes
  • 2 T balsamic vinegar
  • Fresh rosemary
  • Fresh parsley
  • S & P, to taste
  • Water, as needed

Pre-heat oven to 400 F.  Prepare garlic heads to roast (great “how to” here) and rubbing exposed top lightly with EVOO and wrapping in foil. Lightly coat peppers with EVOO.  Place garlic and peppers on foil-lined baking sheet and roast in oven for 45-60 mins, rotating peppers occasionally to be sure all sides roast.

Meanwhile, heat 1T EVOO in large pot.  Dice onion, add to pot, sauteing for 8-9 mins (until translucent).  Add tomatoes and broth, stirring to combine.

When peppers and garlic are done roasting, remove and allow to cool a bit.  Remove seeds from the peppers (if you like it spicy, leave some jalapeno seeds behind… I did) and remove their charred skins.  Chop peppers roughly and squeeze roasted garlic out of shells into the soup.

Add herbs and balsamic, stir, and cook 5-10 mins more before pureeing with an immersion blender or regular blender.  Add water as needed, depending on how thick you’d like soup to be.  Salt and pepper to taste.  Heat through and allow flavors to combine, adjusting as spices as needed.

Serve, garnishing with grated cheese of your choice, parsley, drizzle of olive oil, sour cream, etc.

It’s also tasty with some hummus mixed in (and cuts the heat if you made it a teensy bit too hot – not that I did that).

***

Who has fun weekend plans?  Is the anything random your city has a lot of?

Atlanta definitely has the market cornered on improv!

.


Hummus with a Spoon

By

Last night I made hummus.  

 

Not an uncommon occurance, as I eat it in embarassing quantities.

THIS hummus was special though.  It’s hummus that is acceptable to eat with a spoon.  Who knew the slurp-life could be so good?!

 

The concept was from this recipe found on Oh She Glows.

Hummus soup is great for several reasons: great nutritionals (thanks to the musical fruit), good fats from the peanut butter and oil, and it is super-filling (something I’m quickly coming to appreciate in my delicate condition).

I ate the leftovers for lunch today.  Like many soups, it’s even better after the flavore have a chance to meld together!

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Hummus Soup

  • 1 T EVOO
  • 1 medium red onion, chopped
  • 1 medium zucchini, diced
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 2 tsp garam masala
  • 1 T fresh lemon juice
  • 2 15-oz cans of chickpeas, drained, rinsed, and skinned
  • 1 C vegetable stock (I used full-sodium)
  • 2 C water
  • 2 tsp sesame oil
  • 1 T peanut butter
  • 1/4 C fresh parsley
  • S & P (to taste)

 

Heat EVOO in medium skillet.  Add in onion and heat over medium until just beginning to become translucent.

Add in zucchini and sautee until slightly softened.  Add minced garlic, reduce heat to low to avoid burning.  Let cook, stirring occasionally for 5-6 mins.  

Add garam masala, a pinch of salt, bay leaves, pepper, and fresh lemon juice.  Stir to continue to cook over low heat for 4-5 mins.

Meanwhile, combine vegetable broth, 1 C water, sesame oil, and chickpeas in medium pot.  Stir well and bring to a boil.  Reduce heat to simmer for 8-10 mins.

Remove bay leaves and add onion mixture and peanut butter to chickpea pot.  Cook for 5-7 mins, allowing flavors to combine.  Add remaining cup of water as needed.  Mix parsley in the last 1-2 mins, stirring to combine.

Pour the soup mixture into a blender and blend until smooth, or use immersion blender to combine.

Pour into bowls and garnish with lemon zest, lemon juice, olive oil, red pepper flakes, feta cheese, and/or olive tapenade.  Serve immediately.  Makes 4 cups (4-ish servings).

Note: I added roasted red pepper olive oil and red pepper flakes as my soup was cooking.  I like it HOT.

Next time I’d add some rosemary and probably leave out the bay leaves.  I’d also like to try it with some roasted eggplant.

***

What’s your favorite smooth dessert?

I’m over vanilla ice cream and I can’t eat the chunks in my favorite fudge brownie.

 

Smooth Operator

By

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?

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