Sprint 2 the Table

Appetites and Adventures

Roasted Butternut Chips and Curried Banana + Grand Spiced Milk

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Speaking of being balanced…

 

Everything in moderation, including moderation.

I’m excited to describe one of the most delicious, fun meals I’ve ever had.  Heather and Kirk have done several pairing dinners for at-home “date nights.”  When I knew I was coming to visit them in Colorado, and that Lauren and Greg would be in town too, I immediately requested a Blends pairing dinner.  My fabulous hosts obliged with a (vegan) “Taste of Europe” dinner.   Katie even stopped by to say hello and share a drink with us!  It was great see her again, even if it was only a short visit!

 

Why do I always feel I have to crouch down in photos? My towering height isn’t blocking anyone… (Photo courtesy Heather)

 

The concept for these tasting dinners is that each person comes up with a couple of courses and a pairing.  Heather and Kirk did the bulk of the work, but I was given the opportunity to make the Petit Bouche.

I decided to make Roasted Butternut Chips with Caramelized Curried Bananas.  My pairing was a warm drink I like to call Grand Spiced Milk.

 

Photo courtesy Heather

 

All of this was created on the fly, which was interesting when I nearly burned the chips.  Despite the uncertainly, I was really happy when the way everything turned out!

The dish had a hint of heat and a little sweet from the curry and caramelized banana combo.  It paired well with the almond milk drink, which was laced with Indian spices and a hint of orange from the Grand Mariner, then rimmed with crushed cashews.

 

 

The remaining courses were the stuff of dreams.  Each dish and it’s pairing was better than the last.  We traveled from my Indian appetizer (yes, I’m aware India isn’t part of Europe… but it was a British colony for a long time!), we went to the UK, Italy, France, and Germany.

German Chef Heather makes a killer dessert!  Lauren and I kept sneaking more tastes of the almond pastry filling.

Photo courtesy Heather and her fancy camera skills

The Menu

  • Amuse Bouche: Strawberry Puff Bites and Lavender Rosemary Black Tea Reduction with “One Shade of Grey” Martini
  • Appetizer: Mushroom Tortellini Soup with Smoky Truffle Vodka
  • Entrée: Tourtière with 2010 Chateau del la Coste Margaux
  • Dessert: Marzipan Schaumrollen with Frangelico Martini

 

My favorite?  It’s hard to choose, but I have to says Heather’s Tourtière blew my mind.  Only this girl can take a traditional, meaty French dish an make it vegan and better than “real” thing.  The wine pairing was also spot on; a drinkable wine laced with dark fruits and a hint of cinnamon.

My French is so terrible that I spent half the day thinking she was going to make a tortilla.

 

 

I miss these guys.  Check out Heather’s recap here.  She’s also gradually posting the recipes for each course on her blog.

Happy Belated Birthday, Heather!!!

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Roasted Butternut Chips with Caramelized Curried Banana

  • 1 Butternut squash
  • EVOO
  • Cumin
  • 1 small banana
  • Curry powder
  • Parsley (for garnish)

Preheat the oven to 375.

Cut the neck of the squashes off of the base.  Peel the neck and slice it into thin slices (~1/8th of an inch thick).

Line a baking sheet with parchment paper before spreading the slices across the sheet.  Brush with a bit of olive oil, and sprinkle on a little cumin.

Bake the chips ~25-30 minutes, flipping half way through.  Watch them closely and remove them when they turn brown and crispy.  Timing can vary depending on you oven and the thickness/moisture content of your slices.

They may not seem fully crisp while they are still warm; take them out of the oven and let them cool for ~5 mins. They should crisp up, but If they still aren’t crisp, put them back into the oven for 5 -10 mins.

While the chips cool, cut the banana into ~1/2 in slices and spread it evenly on a parchment-lined baking sheet.  Sprinkle with curry powder and place under the broiler for 2-3 mins.  WATCH these closely, because they will burn quickly!  Remove from oven when the tops are browned and caramelized. 

To assemble, place a banana slice on top of each chip and garnish with chopped parsley, if desired.

Servings will vary depending on the size of the squash.

 

Grand Spiced Milk

  • 1/2 C vanilla almond milk
  • 3 oz Grand Mariner
  • 3 oz vodka
  • 1/2 tsp cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp cardamom
  • Crushed cashews (to rim)

In a small pot over medium heat, warm the milk.

Whisk in the alcohols and spices, adjusting to your taste.

Spread the cashew dust on a plate.  Moisten the rims of the shot glasses with lime juice and dip in the cashews.

Carefully pour the warm milk into each glass and enjoy!

Makes 5 shots or 1 big glass to sip on by the fire.

Note: This can be made non-alcoholic, but you would want to add an orange flavor from extract or zest.

***

In all my spare time (hahahahaha!), I need to host one of these dinners at my home.

Do you ever pair drink with meals at home?

What are looking forward to this weekend?  I might get a new car!!!

 

My Vegan Friendsgiving

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Sometimes you need a holiday break to be a real break.

Not that holidays aren’t nice…

This year I was feeling run down after training so hard from my competition, working, and  – yes – consistently blogging.  I love all of these things, don’t get me wrong.  I also love my family.  However, a true vacation getaway was in order.  When Heather and Kirk (her hubby) extended an invitation for me to crash their Thanksgiving vacation on the slopes in Vail, CO I jumped at the opportunity.

We ate fantastic food, drank amazing wine, skied, cooked a vegan Thanksgiving, and even ran a 5K (my first in at least 6 months).  There was also a tasting dinner before we left for Vail, but that’s another post.

I am relieved to report that after a 2 year break, I can still ski.  There were a couple of falls, but nothing bad and after a couple of runs I was able to keep up with Heather and Kirk on their snowboards.  I can tell my legs are much stronger now than they were two years ago.  I guess hack squats work…

We took a break from the slopes for Thanksgiving.  We earned our turkey with a 5K Turkey Trot!  It was a lot of fun… and I realized exactly how much harder it is to run at 9000 ft.

Following the run, Heather made her famous doughnuts.  These were her Pumpkin Spice Doughnuts with Cranberry Frosting.  All vegan, and all delicious.  Heather had to adjust the recipe due to the high altitude; I’m totally impressed by her ability – they were absolutely perfect.  I ate mine at a painfully slow pace (like my 5K – haha).  It was so delicious I didn’t want it to end!

I should also note the lovely orange plates provided by the condo owners.  Seriously.  Doesn’t they know that orange does NOT photograph well?!

We spent the rest of the day watching football, playing Scrabble, and being bums.  It was awesome.  We got up every once in a while to begin another dish for out dinner, so when it was time to eat everything pulled together quickly.

This was my first vegan Turkey Day.  I’ve never been a big fan of traditional Thanksgiving food anyway, so this was absolutely perfect for me.  With a spread like this, why would anyone miss the turkey?

Clockwise, left to right: Kirk opening the champagne, Heather’s Beer & Butternut Mac ‘n Cheeze, the spread, and our vegan hazelnut cranberry roast en croute.

 

Each dish was better than the last.  Heather’s vegan mac ‘n cheese was every bit as good and the “real” thing.  She also made the first cranberry sauce I’ve ever liked!  I made a version of other Heather’s Caramelized Onion, Cranberry & Kale Saute.  It was basically the same except I added jalapeno and used fresh orange juice in place of maple syrup for the vinaigrette.

My (orange) plate:

Much more to come on our adventures, but I’m sure you’ve seen enough orange plate photography for one day. 🙂

Thank you again to Heather and Kirk for letting me crash their holiday and being such incredible hosts!

***

I fell in love with Colorado.  I may have considered pitching a fit when I had to go to the airport.

Have you ever had a “Friendsgiving” or another friend-holiday?

What was the best dish at your table this year?

Happy (Non) Turkey Day!

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Wishing all of you a…

 

 

My Friendsgiving crew (Heather and Kirk) already completed a 5K Turkey Trot (NOT as easy at 10,000 ft.) and we’re on to breakfast before my very first Vegan Turkey Day Feast!

***

Today I am especially thankful for friends that stick by and support through thick and thin, crazy training plans, meals of epic proportions, and everything in between.

Quick – name one thing you’re thankful for!

 

Sources of Protein: Vegetarian and Vegan

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Are you geared up to eat?

My stretchy pants are ready.

Before you start the Thanksgiving extravaganza, I have an awesome guest post from Allie about vegetarian protein sources. Allie decided to start training for a her own figure competition, and began working with my trainer a couple of months ago.  We’ve worked out together a few times and let me tell you – this girl lives up to her blog name (Forgotten Beast).  She is a beast.

You guys know the crazy amounts of protein I’ve been eating?  Well, Allie has a very similar nutrition plan, only she’s doing it vegetarian!  While you may not need quite as much protein as we try to eat, it is important to have an adequate amount (typically 0.8g per pound of body weight for athletes).

Instead of a typical What I Ate Wednesday, check out the creative ways Allie crams in the vegetarian protein in a day.

Be sure to click here to head over to Jenn @ Peas and Crayons to get to see how everyone else is ramping up for Turkey Day!

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Hey kids, I’m Allie! You may have seen me pop up on Laura’s blog from time to time, since this wonderful guest-blog-post-host inspired me to get on the figure competitor train and has put up with me showing up on her doorstep three times now. Training for a figure competition requires mega-protein, and I’m trying to do it on a vegetarian diet.  This may seem impossible, but I wanted show just how easy it can be with some pointers/ideas for getting vegetarian protein in any diet.

Soy, Beans and Lentils

I’m grouping these together to keep it short and sweet. I mean, those are the pretty obvious sources of vegetarian protein, right? But if you’re in a rut or just don’t know what to do with it, you’ve got to give Laura’s Chick-less Nuggets and TVP Oatmeal (20g protein) a try – or pick up a package of tempeh (23g) to make “meat” sauce, stir-fries and more.

Nuts and Seeds

I feel like nuts are another obvious source of veggie protein—but what about seeds? Sunflower seeds (7g protein), pumpkin seeds (9g protein) and hemp seeds (11g protein) are all fabulous sources of protein – and they taste pretty darn good too.

Eggs

Whole eggs (7g protein) and egg whites (4g protein) are some of the most adaptable proteins. Breakfast, lunch, dinner and dessert – there’s no wrong time for scrambled eggs, PB & Jeggs, or an omelet.

Dairy

Greek yogurt tops the charts in the protein-from-dairy category (23g protein in brands like Fage and Trader Joe’s). Other good dairy-based protein sources include cottage cheese (15g protein) and ricotta.

Vital Wheat Gluten

Not an option for the wheat and gluten-free among you, but otherwise?  23g of protein in one serving – and there are SO many ways to use VWG. You can make your own seitan, faux chicken, faux breakfast sausage (Editor’s Note: I’ve made Allie’s recipe with TVP and it is really good!), high-protein bread and more.  Save money and all the preservatives and sodium you find in the vegan “meat” options at grocery stores by making your own.

Protein Powder

Protein powder is an easy way to get a protein boost.  While it is not a replacement for real, whole foods, it can supplement shakes, meals and an overall balanced diet.  There are so many good vegan protein powders out there that there is no reason feel powders are limited to those who can/want to drink whey and casein.  (Or beef protein powder. Really? Has anyone tried this?)

Greens and Veggies

Of course I can’t omit the veggies! Don’t let these precious grams of protein go unnoticed! While a serving may only have 1-3g of protein, if you get 5-6 servings in a day, you’re adding 15g of protein!

 

So How Do You Put It All Together?

Here’s a sample of what a day may look like for me (keep in mind I’m eating seven meals and aiming for crazy amounts of protein – just like Laura – you only need a few of these to meet everyday health goals!):

  • Breakfast: Greek yogurt and fruit (24g)
  • Post-Workout: Peaches and cream smoothie (Vanilla protein powder, frozen peaches, hemp seeds, almond milk) (36g)
  • Morning Snack: Lentil flatbread topped with peanut butter (22g)
  • Lunch #1: Tempeh “bacon” and sautéed collard greens (26g)
  • Lunch #2: Vital wheat gluten “chicken” salad (27g)
  • Dinner: TVP and cottage cheese “hot pocket” with a side of oven-roasted broccoli (42g)
  • Dessert: Egg white topped with cranberries and sugar-free syrup (17g)

Grand Total? 194g of protein

And not an animal in sight.  Half of these options are vegan as well, so, even if you omitted the eggs and dairy (and I do mean omitted—not even substituted one of the other many amazing and completely plant-based protein options), this day would still have 140g of protein – much more than average daily protein needs (which seem to be around 50 – 100g for ladies, from what I’ve read).

While I’m not a huge fan of numbers when it comes to food and nutrition, they can be a helpful guideline, so I’ll include this: this entire day comes in at under 2000 calories and balances out to a 40/40/20 macro ratio.

I hope this answers some questions/busts some myths about vegetarian protein!

***

Thanks again to Allie for such an incredible post.  I am so impressed by her dedication!  For Thanksgiving I’m taking a few days off to relax.  I hope you all get to do the same.  

Happy Thanksgiving!!!

How are you “falling into good habits” over the holiday season?

Do you make an effort to get protein throughout the day?  Post-exercise?

Banana S’mores Protein Pancakes

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Cover me in syrup.

‘Cause I’m going to roll in Heather’s pancakes.

You know when you meet someone and feel like you’ve known them forever?  That’s how I feel about Heather.  Maybe that means I’m too comfortable…

Heather and me at Blend 2012 (photo courtesy Heather)

When she came to visit recently, I decided to take advantage of the situation and ask for a favor – a guest blog while I’m skiing with other Heather.  Yes, I shamelessly made my guest cook, and then asked for a guest post during a holiday week.  Worst hostess ever.

Lucky for all of us she wasn’t offended and agreed to write this post.  Banana S’mores Protein Pancakes.  Holy mother of deliciousness.  Thank you, my friend.

Hey hey Sprint 2 the Table Fans!

Heather here from Kiss My Broccoli subbing in for Laura today while she’s frolicking in the snowy wonderland of Colorado with Heather.  Not gonna lie, I’m definitely a little jealous…of the chance to hang with my namesake…NOT of the snow!  They can keep that stuff all to themselves!  (Editor’s Note: Snow for skiing is acceptable snow! :))

When Laura asked me if I would be willing to write a guest post for her, I agreed without hesitation.  I mean, c’mon, I owe her more than a plate of snickerdoodle pancakes for the amazing time she showed Allie and me during our visit to Atlanta last weekend.

Speaking of pancakes…my blog may hint at my love of broccoli, but since I started blogging almost two years ago (wow, where does the time go?), I’ve discovered that I am downright passionate about pancakes.  Almost every Sunday, you’ll find a new recipe on my blog with a variety of flavor combinations and ingredients, sometimes even gluten-free or vegan varieties, but my all-time favorite?

PROTEIN PANCAKES!

I’ve been reading Laura’s blog for a while now, and one of the things I love most about her recipes (besides her amazing creativity and use of spices) is the high protein content in all of them.  Even if you’re not training for a figure competition, it’s still important to be sure you’re getting enough protein in your diet.  Besides building and repairing muscle tissue post workout, including more protein in your meals can help you feel more satisfied throughout the day… thus curbing those “snacky” cravings we sometimes get.

Cottage cheese, peanut flour, edamame, chicken, and fish are some of my favorite sources of protein.  While natural sources are the best to look to, I love mixing it up a bit with protein powders as well.

But no need to get boring… I can NEVER understand those people who just throw some powder in a glass of water and call it done… especially when you can whip up a batch of these babies in all of about 20 minutes.

Graham crackers, chocolate, bananas…what’s not to love?

Banana S’mores Protein Pancakes

  • 1/8 cup maple syrup
  • 1 tablespoon unsweetened cocoa powder
  • 1 modified flax egg (1/2 tablespoon ground flax + 1 1/2 tablespoons warm water)
  • 1/3 cup whole wheat pastry flour
  • 1 scoop vanilla protein powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened vanilla almond milk
  • 1 tablespoon semi-sweet chocolate chips
  • 1 graham cracker sheet, crushed and more chocolate chips for garnish (optional) 
  1. To make chocolate syrup, combine syrup and cocoa powder, whisk until smooth.
  2. Heat a non-stick skillet over medium heat and coat with cooking spray.
  3. Prepare flax egg and allow to set.
  4. Combine flour, protein powder, baking powder, and cinnamon in a medium-sized bowl.
  5. In a separate bowl, combine flax egg, vanilla, and milk.
  6. Add wet ingredients to dry ingredients and stir until all the flour is incorporated.
  7. Fold in chocolate chips.
  8. Spoon batter onto greased skillet (makes 3 small-medium pancakes) and allow to cook for approximately 4-5 minutes per side.
  9. Transfer to a plate, layer with banana slices, and top with chocolate syrup.

The perfect post-workout breakfast… or heck, ANY breakfast… I mean, it IS chocolate, right? 😉

And if you don’t want to add the protein powder, they’re just as tasty… just be sure to cut the liquid down to compensate!  (Editor’s Note: What if I don’t have liquid?  Kidding!!!)

But whatever you do, don’t skimp on the chocolate!  Thanks to everyone for reading! I hope you’ll stop by my blog at Kiss My Broccoli and say hello…Sunday’s may be for pancakes, but I DO make other tasty things as well! 😉
And thank you so much Laura for having me!

***

I think I need to make these for breakfast while we’re in Vail!  Like right now.  Ski fuel!

Do you use protein powder? What is your favorite brand?  

What is your favorite natural source of protein?

Blends, Friends, and Food

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Regular people don’t think about food pairings all day.

 

This still baffles me.

When you find those friends who understand you, it’s like the skies part and angels descended from heaven on golden beams.  Mmmm… angel food cake with caramel…

 

Last weekend Allie was coming back ATL to train, and Heather decided to come along for the ride.  I was MORE than excited to have weekend pancakes straight from the Pancake Queen herself (I swear that’s not the only reason I invited her).

Heather, Me, and Allie (photo courtesy Heather)

 

We lived it up!  After they arrived and I burned homemade pop-tarts in the oven, we headed to my favorite underground supper club, Push Start Kitchen.  If you are ever anywhere near Atlanta, try to get a seat at Zach and Christina’s table (literally – the dinner’s are in their home).  It will be a meal you’ll never forget.

We started with masa sticks and tomato aioli, and a warming beverage of dark rum, lemon, simple syrup, and black tea.  Normally I’m not a masa fan.  It is often dry and flavorless   Of course, Zach is a champion masa-maker.  These were perfectly crisp on the outside while remaining moist inside.

 

The Menu (Photo courtesy Heather)

 

Then we took seat at the table and were fed like royalty.  The first course – bacon-apple fritters – was my favorite.  Their richness was perfectly balanced by the pickled apple and licorice-y fennel.  I could eat this all-day every day.

 

Everything was incredible, but I have to take my hat off to Zach’s baking skills.  The coffee tres leches was the best I’ve ever had.  It even tops the plain tres leches he makes.  Served with Evan Williams ice cream, candies macadamias, and chili-laced chocolate sauce… I was a bit weepy when it was gone.  I managed to keep it classy.  I blame the wine pairings.

 

With eating adventure #1 completed, I went to bed full… but had dreams of breakfast.  Pancakes.  Even though she was my guest, I asked Heather to make breakfast.  How could I not when she makes my tummy rumble every week with her giant stacks?

Heather keeping the ‘cakes warmed in the oven

 

Snickerdoodle Pancakes.  With an array of topping options, from syrups to NuttZo.

 

Here’s the recipe on Heather’s blog.  I’d advise you to make a double batch.  They are THAT good. 

 

Having filled up on bacon and steak the night before, the obvious next move was to hit up Atlanta Veg Fest, a vegan festival.  We came, we saw, we sampled.  Basically, I ate vegan deli meat (Dough Bakery, you rock!),  chips, vegan cheese, and an amazing peanut butter ice cream for lunch: 

 

Are you full yet?  We walked it out all afternoon in one of my favorite neighborhoods followed by a trip to the legendary giant farmer’s market.  By dinnertime I was hungry again!  Allie was feeling in a funk so she opted to rest up at my place while Heather and I hung out in at Barcelona Wine Bar.

 

Clockwise from the top left: Grilled okra in chorizo oil (I found a way to like okra!), Red Snapper and shrimp ceviche, caramelized brussel sprouts (bacon, shallots, and thyme… SO good) and grilled hangar steak with black truffle sauce (perfectly rare), and Idiazabal cheese with grapes and quince jam.

(There was also a complimentary flan involved, thanks to the bartender having a teensy crush on Heather.  You can read all about that in her review. 🙂 )

 

Once again happy and full, we returned to my place where we stayed up too late chatting and ogling desserts on Pinterest.  Typical bloggers… LOL!

 

You’d think we were done eating, but we had one more stop on the way out of town: Dulce Vegan.

It was a momentous occasion: Heather fell in love with Cholula sauce.  It was the perfect amount of heat added to their creamy butternut squash soup.  I must have the heat to balance the sweet… which is why I developed my Butternut-Apple Soup recipe.

 

We also split a TLT (tempeh, lettuce, and tomato) sandwich and a fennel-apple slaw.  The slaw wasn’t my favorite, but the way they spiced up the tempeh on that sandwich hit the spot. 

 

We were so sad to say good-bye.  The whole weekend was a blast.  I even learned new tricks!  Heather taught me about whisking eggs to make pancakes fluffier, and about the glories of Pic Monkey (which I employed in Monday’s post).  I wish we lived closer so we could do this every weekend!

 

BUT – speaking of every weekend – I’m doing it again this weekend!  I’m hopping a plane for Colorado to visit former Georgian Heather and her hubby.  They are graciously letting my crash their new place and tag a long for a Turkey Week ski trip.  And a 5K.  In the cold.  How did I get roped into this? 😉

 

The icing on the cake is that Lauren and her hubby will be there for some of the visit too!  It’s going to be a mini Blend reunion!  (Lauren, why don’t I have a pic of us?!)

***

Next week I have some amazing guest posts lined up… and there will be a break for Thanksgiving.  I hope everyone takes some time to unplug and appreciate the world out from behind the computer screen. 🙂

Do you ever get to hang out with bloggers in “real life?”

Do you have your Thanksgiving menu planned yet?  I have no idea what we’ll be eating… but it better be warm after that 5K!

 

Spiced TVP Breakfast Squash

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Universally good food.

The stuff you’d eat regardless of your “diet.”

I’m really excited to be able to participate in Heather’s Meatless Monday’s A-Z!  I’m almost as excited to use this month’s ingredient, nutmeg, in one of my go-to universally good breakfast foods: TVP oatmeal.   I still ate it on my “break” from my nutrition plan!  Translation: it’s really, really good.

Nutmeg is one of my favorite “winter” spices.  I say winter because it has such a warm quality to it.  the smell of it brings to mind spiced desserts, fireplaces, and red wine.  (Ok, ok… I think of red wine no matter what.)

I prefer to use freshly grated nutmeg.  I always recommend keeping fresh spices on hand because they store longer and are more flavorful.  Whole nutmeg can be found in the spice section of your grocery store.  It looks like a little round nut.  All you need is a microplane and you have fresh nutmeg to top your dishes.

Click for source

Squash takes a little time to roast, so I didn’t want to spend any more time making the TVP oatmeal.  Yes, I realize this is extreme laziness and I could have been making them simultaneously.  Something good came out of my laziness – the discovery that TVP can be cooked in the microwave like oatmeal.

After a quick cook in the microwave, I stuffed my squash and popped it back in the over to brown a bit on top and allow some of the spices from the TVP to soak into the squash bowl.

If you like fruit in your “oatmeal,” you can stir in your favorites before putting the stuffed squash back in the oven.  I stirred blueberries into mine – I love the way they burst in your mouth when they are hot.

I also grated a little extra fresh nutmeg on top for the picture an added punch of flavor.  Annnnd… I had to top the whole thing with peanut butter.

This also makes for a fabulous brinner.

Spiced TVP Breakfast Squash

  • 1 Kiri squash (or other small squash)
  • 1/2 C TVP
  • 1 C water
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/8 tsp nutmeg
  • 5-6 drops liquid Stevia
  • Optional: fruit to stir into or top TVP (I used blueberries)
Preheat oven to 350.

Cut squash in half and gut (remove seeds).  Place on a baking sheet , cut side up, and roast until tender (~15 mins),

Add TVP and water to a medium-sized bowl.  Make sure the bowl is big enough because – like oatmeal – TVP will explode in the microwave.  

Microwave for ~2 mins, until tender.  Allow to rest and soak up any remaining water before stirring in vanilla and spices.

Remove squash from oven.  Stuff with the TVP mixture (stirring in fruit, if desired) and return to oven for ~5 mins, until slightly browned on top.

Place on plates and add toppings of choice.  I topped mine with a dusting of  fresh nutmeg, blueberries, and peanut butter.

Note: If you’re sensitive to soy, this would also be good with regular oatmeal in place of the TVP.

Makes 2 servings.

***

Speaking of Heather… I get to see her on Friday!  This week is going to draaaaag. 

Have you tried TVP oats yet?

What is your favorite “winter” spice?

Last Chance to Be Productive

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Friday.

 

That day of the week where you can make a final push to get your work done and start Monday with a clean inbox.  Your last chance to be productive for the week.  Or you should screw around on the internet reading surveys like this.

 

Everyone seems do have done this Last Chance survey this week.  I think the first place I saw it was on Brittany’s blog.  I’m joining the party today!

 

Last food you ate?

Vitamix money shot

A post-workout protein shake.  Butternut-Cherry Bomb.  I started making this 2 years ago and it remains on of my favorites.

 

Last beverage you drank?

Water.  I drink 120 oz a day.  Constant peeing.

 

Last workout?

Leg day!  It was my FIRST workout post-competition (except for some walk/runs).  I was so thrilled to get back in the gym that I didn’t complain that it was legs.  Next competition is March!

 

Last thing you pinned?

Alexandra’s Spunky Monkey Pumpkin Pie.  Protein, peanut flour, and pumpkin.  Does it get any better?

 

Last text message you sent?

A text to my trainer complaining that I now have to take 2 weekly rest days.  Lame.

 

Last blog you visited?

Some random blog while in search of a homemade cottage cheese recipe.

 

Last tweet you sent?

A reminder to ever my NuttZo giveaway!

 

Last place you visited?

The ATM.  I walked through the drive thru on my way back from the gym.  Only slightly concerned I was going to get mugged.

 

Last time you did ab work?

Wednesday.  It was my last “off-plan” day.  Normally I’m not allowed to do much ab work, so before I got my new training plan I planked.  Am I really that neurotic?

 

Last show you watched?

Grey’s Anatomy is on as I’m drafting this post.  It’s a half-assed effort at watching… I’m paying more attention to writing this.

 

Last thing you baked? 

Mama Pea’s Pop Tarts.  Last Friday I promised I’d make the post-competition.  So glad I did.  Instead of her strawberry filling, I made a pumpkin-cinnamon center.

 

What is the last thing you Instagramed?

My new Harbinger weightlifting gloves.  A little post-competition treat to myself!

 

Last item on your to-do list today?

Review an Excel model in advance of a client call.  It’s as much fun as it sounds.

 

Do you like sprints, or do you like steady state better?

If I have to be on a treadmill, sprints.  Outside I like to steady run and watch the scenery.

 

Do you need coffee to get going in the morning?

No.  I like my morning cocktail (apple cider vinegar and FitMixer Aminos), but I do prefer to have a cup after lunch to warm up (why must they keep it so cold in my office?!) and get me through the afternoon.

***

Don’t forget to enter to win a jar of NuttZo nut butter! Click here to enter.  Contest ends Tuesday at midnight!

The end of the day can’t get here fast enough because Allie and Heather are coming to spend the weekend with me!!!  So.  Excited.

Pick one (or 2 or 3…) and share your answers!

Do the powers that be keep your office at arctic temps?

 

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