What I Ate Wednesday #131: White Chocolate Raspberry Protein Bars {Recipe ReDux}

Thank you all for your wonderful comments on Monday’s post. As I said, I’m working on figuring out my balance with jobs and life and blogging. I had to post today to share my new protein bar recipe. It’s just too good to keep to myself. So why not jump back on the What I Ate Wednesday bandwagon?

Peas & Crayons What I Ate Wednesday WIAW

[Pre-Workout]
It was 2 for Tuesday yesterday so rather than my usual energy bites, I whipped up a quick protein pancake with 1 scoop protein powder, 1/4 cup egg whites, and 1/4 cup cashew milk and spread a little almond butter on top. While it held me over pretty well for barre, I decided to pop 1/2 banana before I went over to the gym for some cardio.

[Breakfast]
Protein Oatmeal Egg White Oats Peanut Almond Butter Cinnamon Banana
I KNOW I said you don’t need to see another bowl of oatmeal. But this might have just been the best bowl of oatmeal ever. Or maybe I was just so hungry. Yep. Let’s go with the latter.

[Lunch]
Kale Carrots Beets Avocado Sugar Snap Peas Turkey Ketchup
I got the hugest bunches of kale and bag of carrots from the farmers’ market on Saturday. I sauteed a bunch of them up with some sugar snaps, turkey meatballs, and buffalo sauce, topped with avocado, quick-pickled beets, and ketchup. Legit. And so filling.

[Afternoon Snack]
No-Bake White Chocolate Raspberry Protein Bars -- Barr & Table
HOLY YUM! I’ve been trying to figure out a good recipe to replace my favorite Quest bars and this month’s Recipe ReDux helped to inspire my bars.

Go through your pantry, cupboards, freezer, or fridge; what ‘treasures’ have you found? Pick an ingredient/spice/condiment that’s been hanging out for a while and give it the attention it needs. Share a healthy recipe made using your new-found pantry prize.

We’re pretty much the worst at ever finishing a jar of preserves so why not throw it into a bar? These are just the right amount of sweet and the best part? No baking! That said, if you do decide to broil or bake these babies, they are pretty reminiscent of a Quest bar. Success!

No-Bake White Chocolate Raspberry Protein Bars

Makes 6 bars

Ingredients
– 1/4 cup nut butter [I used Peanut Butter Co. The Bee’s Knees]
– 4 scoops vanilla protein powder [I used Optimum Nutrition]
– 1/4 cup coconut flour
– 4-6 tbsp water
– 2 tbsp white chocolate chips
– 1-2 tbsp raspberry preserves

Directions
In a medium bowl, melt the nut butter. Mix in the protein powder, coconut flour, and water. The amount of water used will depend on your other ingredients so add slowly. Mix these ingredients until everything comes together and is slightly sticky. Add in the white chocolate chips and 1 tbsp raspberry preserves.

Line a loaf pan with saran wrap and press the mixture into the pan. Top the mix with a little more raspberry preserves and place in the freezer for about an hour. Remove from the freezer and cut into 6 equal bars. Wrap each bar separately in saran wrap and store in the freezer.

Nutritional Information
Per 1 bar
208 Calories / 9g Fat / 15g Carbs / 3g Fiber / 10g Sugar / 20g Protein

[Dinner]
Baked Buffalo Falafel Potatoes Ranch Tzatziki Half Baked Harvest
We can pretend that my dinner looked half as good as the real deal. In reality, I decided to not toss the balls in buffalo, skip the naan, and used cheddar instead of blue cheese. I think it would have turned out better if the falafel had been tossed in buffalo.. or if they were fried. Oh well. You win some, you lose some.

[Evening Snack]
The apple and nut butter still live strong.

Sprint 2 the Table

Food for Thought

What treasure do you have in your pantry or fridge?

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Link Love #77 + a Super Power Bite Recipe & Giveaway

Today is going to be a really exciting Tuesday. Not only do I have my usual link love below, but I also have a delicious recipe and giveaway!

A couple weeks ago, I received a sample of Manitoba Harvest’s Hemp Hearts. If you’re not familiar with hemp hearts, they are shelled hemp seeds that are considered a “superfood.” They provide 10g of plant-based protein and 10g of Omegas per 30g serving. With a slightly nutty flavor, they are great on salads, smoothies, ice cream, oatmeal, and more. I’m personally a fan of rolling some protein bites in hemp seeds for a nutty, sweet treat!

Chocolate Berry Super Power Bites

Makes 55-60 bites
Adapted from Cotter Crunch’s Gluten Free Triple Berry Chocolate Cake Bites

Chocolate Berry Super Power Bites | Barr & Table
Ingredients
– 1/3 cup ground Strawberry Power O’s [can sub vanilla protein powder]
– 3/4 cup coconut flour
– 1/4 cup vanilla protein powder
– 1 scoop Healthy Skoop SweetGreens A Game [can sub 1 tbsp protein powder or coconut flour]
– 1/4 cup granola
– 1 cup nut butter [I used Peanut Butter & Co. Dark Chocolate Dreams]
– 2 tbsp honey
– 1 tsp vanilla extract
– 1/4 cup dark chocolate chips
– 1/4 cup Manitoba Harvest Hemp Hearts

Directions
Grind up the Power O’s and mix in a large bowl with the coconut flour, protein powder, Skoop, & granola.

In a smaller bowl, microwave the nut butter and honey to make mixing easier. Pour over the dry mixture, add in the vanilla extract and mix, allowing the nut butter to cool before adding in the chocolate chips. Mix everything except the hemp hearts until incorporated well.

In a small bowl, measure out the hemp hearts and using a 1/2 tbsp measuring spoon, measure out the bites and roll in the hemp hearts. Store in the freezer for quick and easy snackage!

Nutritional Information
Per 1/2 tbsp bite
45 Calories / 3g Fat / 5g Carbs / 1g Fiber / 3g Sugar / 2g Protein

Manitoba Harvest Hemp Hearts Chocolate Berry Super Power Bites | Barr & Table

Want to win your own bag of Manitoba Harvest Hemp Hearts? Click here to enter my giveaway!

Health

Why Eating A Brownie Can Be Good For You Love & Zest

Why Eating A Brownie Can Be Good For You – Love & Zest

Why Eating A Brownie Can Be Good For You – Love & Zest
The dark side of wearable fitness trackers – FitKnitChick
What to Do When You Gain Weight – Eating Bird Food
Food with BenefitsCarla Birnberg via EleVen by Venus
The Amazing Benefits of Honey – Organic Runner Mom

Fitness

Ups Pyramid Workout with Cardio Intervals Pumps & Iron

“Ups” Pyramid Workout with Cardio Intervals – Pumps & Iron

“Ups” Pyramid Workout with Cardio Intervals – Pumps & Iron
Triple Threat Tabata Workout – Fitnessista
1,000 Rep Workout – Lindsay’s List
At Home Bodyweight Workout – Survive & Thrive
Weekend Warrior 3: Reach The Summit Advanced Workout – Lifting Revolution

Food

Grain-Free Chocolate Donuts with Peanut Butter Sprinkles Yeah...immaeatthat

Grain-Free Chocolate Donuts with Peanut Butter Sprinkles – Yeah…immaeatthat

Grain-Free Chocolate Donuts with Peanut Butter Sprinkles – Yeah…immaeatthat
Double Chocolate Brownie Irish Car Bomb Cheesecakes – Half Baked harvest
Sesame Crusted Salmon with a Zesty Ginger-garlic Drizzle {Gluten Free}Cara’s Healthy Cravings via Cotter Crunch
Roasted Broccoli with Curry Dipping Sauce – Delish Knowledge
Vegan Peanut Butter Shorties – Radiant Rachels

Sprint 2 the Table

Food for Thought

Have you ever tried hemp hearts?
What’s one of your favorite posts from the past week?

Foodie Friday: Asian Sesame Broccoli with Spicy Sriracha Peanut Sauce {Giveaway}

If you ask me, peanut butter goes with everything. Sweet, savory, salty, spicy. Let’s do it!

As part of the Peanut Butter & Co. Yum Squad, I was given the opportunity to create a recipe using their peanut butter and a mystery ingredient. That mystery ingredient just so happened to be a staple in my houseSriracha.

YumSquad-Banner-MysteryIngredient-Sriracha

Peanut sauce fits right in with our typical meals around here and I had a recipe on hand I’d been wanting to try. Adding in the sriracha was the right pop of flavor that I knew would be perfect.

Asian Sesame Broccoli with Spicy Sriracha Peanut Sauce

Serves 4 as a side dish
Adapted from Gimme Some Oven Asian Broccoli Salad with Peanut Sauce

Asian Sesame Broccoli with Spicy Sriracha Peanut Sauce | Barr & Table

Ingredients
– 1 large head of broccoli
– 1 cup shelled edamame
– 1/2 cup sliced green onion
– 1/2 cup peanuts; chopped
– 1/4 cup toasted unsweetened coconut flake
– Sesame seeds for garnish
– 1/4 cup Peanut Butter & Co. The Bee’s Knees
– 1 tbsp rice wine vinegar
– 1 tbsp lite soy sauce
– 1/8 tsp toasted sesame oil
– 1-2 tbsp sriracha
– 2-3 tbsp hot water to thin the sauce

Directions
Boil a large pot of water, add the broccoli florets, and cook for about 30 seconds. Drain the broccoli and add the edamame, green onion, peanuts, and coconut flake.

For the spicy peanut sauce, mix the remaining ingredients together, except the sesame seeds. Pour half of the sauce over the broccoli and mix well. Drizzle the rest of the sauce over top of the broccoli and top with sesame seeds.

Feeling a little extra saucy? Drizzle some more sriracha on top! What could be bad?

Giveaway Time!

Click here to win a #MysteryIngredient package from Peanut Butter & Co!

Sprint 2 the Table

Food for Thought

What would you make with the mystery ingredient?

Foodie Friday: Proscuitto-Wrapped Cheesy Brussels Sprouts #Sponsored

I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes. I was not additionally compensated for my time.

Superbowl Sunday must be one of the biggest snacking days of the year. All of the chips, dips, wings, pizza, beer, and then some.. it’s amazing to see just how many calories people can consume in a short 4-hour game!

As a part of Recipe ReDux, I took on the challenge of creating a lighter snack for the big game. As I thought about what kind of poppables I love to snack on [whether it’s weird or not..], brussels sprouts came to mind. I could eat a whole tray of roasted brussels right out of the oven without giving it a second thought! And cheesy brussels? Oh yes!

I received a shipment of a variety of Cabot Creamery cheeses but knew that I wanted a bold cheddar to stand up to the flavor of the proscuitto and brussels. Seriously Sharp sounds about right, yes?
Cabot Seriously Sharp Cheddar Cheese

Proscuitto-Wrapped Cheesy Brussels Sprouts

Makes 48 bites
Proscuitto-Wrapped Cabot Cheesy Brussels Sprouts | Barr & Table

Ingredients
– 24 brussels sprouts; halved
– 4 oz. Cabot Seriously Sharp Cheddar Cheese; sliced
– 4 oz. proscuitto
– 3-4 tbsp balsamic vinegar
– EVOO
– Black pepper

Directions
Preheat the oven to 425°F. Toss the brussels sprouts with EVOO and black pepper, place sliced side down on a sheet pan and into the oven. Roast the brussels for 15-20 minutes until they begin to crisp. Remove from the oven and let cool enough to handle.

Turn the oven down to 350°F. Once cooled, place a small slice of cheese on the sprout and wrap with a slice of proscuitto. Place the wrapped brussels onto a baking wrap on top of the sheet pan. Bake for another 20 minutes or until the proscuitto crisps up.

Remove the brussels sprouts from the oven, skewer with a toothpick, and drizzle with balsamic vinegar. If you’d like, add a little more shredded cheese to the top of the brussels sprouts and serve!

Sprint 2 the Table

Food for Thought

What’s your favorite game day snack?

Don’t forget to enter my She’s Losing It! giveaway!

Foodie Friday: Protein Peanut Butter Cups with TastyWHEY

A few weeks ago I received an awesome shipment from Adaptogen. They must know me because I didn’t even choose my protein powder flavor and they sent me Chocolate Peanut Butter. How perfect!

I’m always on the lookout for a delicious protein powder that’s good, not only mixed in a smoothie, but simply mixed with water or almond milk too. The name, TastyWHEY, hinted that it would be meeting my requirements and I couldn’t wait to give it a try. Ironically enough, I had an afternoon workout planned that day, as opposed to my normal morning routine, so I scooped it into my new blender bottle immediately after with some coconut almond milk. It was so creamy and tasted like a peanut butter cup! It was nice and smooth too; there’s nothing worse than a gritty protein shake, am I right?

At 160 calories per scoop, this protein powder is a bit higher than what I normally use but the ingredients more than make up for it. TastyWHEY uses a proprietary combination of exceptionally high quality whey protein, along with MCT’s [want to learn more about MCT oil?], low glycemic index carbohydrates, and micronutrients that make the awesome taste that much better. Knowing that what I’m eating or drinking is made from high-quality ingredients has become so much more important to me in the past few years. There’s no doubt that the quality of ingredients has greatly impacted my health and the way I feel on a daily basis.

Back to the taste, though. I couldn’t help but make myself some peanut butter cups. It only seemed appropriate with the flavor I received!

Protein Peanut Butter Cups

Makes 3 Cups

Ingredients
– 1 tbsp coconut oil
– 1/2 tbsp maple syrup
– 1 tbsp Adaptogen TastyWHEY Chocolate Peanut Butter Protein Powder
– 1/2 tbsp cocoa powder
– 1 1/2 tsp peanut butter; divided

Directions
In a small bowl, microwave the coconut oil and maple syrup for 15-20 seconds until liquid. Mix in the protein powder and cocoa powder until smooth. Spoon 1 tsp of the mixture into 3 mini cupcake tins and place in the freezer for 5 minutes until hard.

Once the chocolate mixture has hardened, spoon 1/2 tsp of peanut butter to the center of each cup and cover with the remainder of the chocolate mixture. Place the cups back in the freezer to set. Once set, carefully remove from the cupcake tin with a knife and devour. Or store in the freezer.. your choice 😉

Nutritional Information
Per cup
81 Calories / 6g Fat / 4g Carbs / 1g Fiber / 3g Sugar / 2g Protein

Need Some TastyWHEY?

Of course you do! Purchase your own tub o’ protein or connect with Adaptogen!

Adaptogen TastyWHEY – http://adaptogenscience.com/tasty-whey
Adaptogen on Amazon – http://www.amazon.com/Adaptogen-Science/pages/default
Adaptogen on Instagram – http://instagram.com/adaptogenscience

Food for Thought

What’s your favorite way to use protein powder?

This post is sponsored by FitFluential on behalf of Adaptogen Science.

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Foodie Friday: Citrus Capone SMASH

It’s Friday! We made it! I think you deserve a beverage, yes? Yes. Just so happens I have a delicious [and strong!] one up my sleeve.

Tomorrow, Al Capone turns 116 [that old fart!] and Templeton Rye wanted to celebrate it the right way. They kindly sent me a bottle of their delicious spirit and a recipe for disaster a tasty drink. I decided to brew one up of my own, too so you get a 2-for-1 special today!

Templeton Rye

When prohibition outlawed the manufacture and sale of alcoholic beverages in 1920, many enterprising residents of tiny Templeton, Iowa, population 350, came together to create an American classic known as Templeton Rye Whiskey, or “The Good Stuff” to those in the know.

Over the course of its storied history, Templeton Rye became Al Capone’s whiskey of choice, quickly finding its way to the center of his bootlegging empire. Speakeasies in Chicago, New York and as far west as San Francisco poured Templeton Rye as the “Best Whiskey in the House”.  Later legends suggest that a few bottles even found their way inside the walls of Alcatraz to the cell of prisoner AZ-85.

Available legally for the first time, the infamous rye whiskey returns. Aged in charred new oak barrels and based on the Prohibition Era Kerkhoff recipe, Templeton Rye provides a smooth finish and a clean getaway.

First up, I’m sharing The Capone; this is the drink created by Templeton Rye for Al’s [we’re on a first name basis over here] big birthday bash!

The Capone

Templeton Rye The Capone

Ingredients
– 3 oz. Templeton Rye Whiskey
– 1 oz. Grand Marnier
– Splash of Champagne
– Dash of bitters

In case that’s not enough to get your weekend off to a great start, my Citrus Capone SMASH will knock you off your feet. In a good way!

Citrus Capone

Makes 1 serving
Citrus Capone Smash | Barr & Table

Ingredients
– 2 oz. Templeton Rye
– 1 oz. fresh orange juice
– 1/4 oz. maple syrup
– A few dashes of bitters
– about 2 oz. sparkling water [enough to fill the glass]

Directions
Mix all of your ingredients together, except the sparkling water. Add 1 large or a few small ice cubes, then fill the rest off the glass with sparkling water. Clink with your neighbor and enjoy!

Like I said, just the right way to kick off the weekend 😉

Sprint 2 the Table

Food for Thought

What’s your favorite drink?

Foodie Friday: Baked Cajun Haddock & Veggies with Sizzlefish

One thing I love about going out to eat is getting seafood. I rarely cook it at home because Nathan doesn’t eat it so it’s a big treat for me. That said, sometimes I just crave a nice piece of fish at home. That’s where Sizzlefish comes in. A few weeks ago, I was sent a beautiful shipment from Sizzlefish that will surely satisfy all of my seafood dreams!

Sizzlefish

Aside from being downright delicious, fish has so many important health benefitsone of the biggest being the Omega-3s that it provides. Straight from the Sizzlefish website:

Think of Omega-3 fats as Nature’s best performance enhancers. They give cardio-pulmonary and anti-inflammatory benefits to athletes, while actually improving long-term health. They can help you manage weight.

In addition, Omega-3s can provide great benefits to athletes such as muscle recovery and joint health. But enough about the health benefits, let’s get to the cooking!

Baked Cajun Haddock & Veggies

Serves 2
Adapted from Half Baked Harvest

Baked Cajun Haddock & Veggies | Barr & Table

Ingredients
– 2 Sizzlefish Haddock filets
– 1 tbsp cajun seasoning
– 1/4 tbsp raw sugar [sub brown sugar]
– 1/2 tsp smoked paprika
– 1/2 tsp black pepper
– 1/4 tsp cayenne
– 1/4 tsp dried thyme
– 1 lb brussels sprouts; halved
– 1 tbsp lite soy sauce [sub tamari for gluten-free]
– 1 red bell peppers; chopped
– 1/2 onion; chopped
– 2 cloves garlic; minced
– 1 14 oz. can fire-roasted diced tomatoes
– EVOO

Directions
Preheat your oven to 425°F. In a small bowl, mix seasonings from cajun through thyme. Place the brussels sprouts on a baking sheet with a drizzle of EVOO and a sprinkling of the seasoning mix and put the baking sheet on the bottom rack of the oven.

In the meantime, heat a large skillet on medium high heat and add 1 tbsp EVOO. Add the pepper and onion to the skillet and saute 5-10 minutes, or until the onions are soft. While that is cooking, coat the haddock filets in the spice mix and place the filets on another lined baking sheet. Place the fish in the oven.

When the veggies are soft, stir in the garlic, and add 1 tbsp soy sauce. Add the diced tomatoes and simmer until almost all the liquid has evaporated. Remove the brussels sprouts from the oven [try not to eat all of them straight from the sheet pan..] and toss them with the rest of the veggies. At this point, the haddock should be fully cooked through; it only takes about 10 minutes! Spoon a scoop of veggies on a plate, place the fish on top, and spoon a little more of the veggies on top.

Serving Suggestions

I served my portion over spiralized beet noodles and Nathan’s [with chicken] over brown rice. It would also be good over pasta, other veggie noodles, or just on its own. Additionally, you could swap out the haddock for another white, flaky fish like Atlantic Cod, Sablefish, Rainbow Trout, or even shrimp!

Sprint 2 the Table

Food for Thought

Have you tried Sizzlefish yet?

A Restful Week[end] & Gingerbread Molasses Oatmeal

Happy New Year week! I don’t know about you, but I have some big plans for this week.

Last week I got sick and it knocked me on my butt for longer than I had expected. It pretty much hit Monday night and I was out of commission for a few days; though that didn’t stop my Christmas plans! It did, however, stop me from hitting the gym. I went Monday after work, but haven’t been back since. I know I needed to rest and not push my body; I know I needed to just let whatever was in my system play out and not stress about getting in a workout. And I’m sure my body was craving a full week of rest.. the last time I took this long off, it was for the honeymoon! So we took time off and we relaxed. A lot.

We made a roaring fire!
Fire Place TV

We baked some get-better quick chocolate chip cookies [I swear, they worked!] with a side of Goose Island Bourbon County Stout and Ratatouille.. the movie, not the dish 😉
Goose Island Bourbon County Stout NY Times Chocolate Chip Cookies Pixar Ratatouille

We had a quiet Saturday and a nice lunch out.
Southie Ahi Tuna Salad

And we made a special Sunday morning trip for fresh bread and breakfast. [I need to make some 5-grain porridge!]
Bartavella Cafe 5 Grain Sweet Porridge Coffee

I have thoroughly enjoyed all of my rest and relaxation. There was something just so nice about not having to set my alarm each night to make sure I get in my workout before our day’s plans. That said, it’s time to get back on track. But I’m lacking some serious motivation. I have my workout plan in place for the week and my big goal for the week with my diet is to chillax on the extra snacking. I think once I get back into the gym for the first time, I’ll get back into the swing of things, but I’m also hoping I can count on some extra push from all of you! Commit to 30 minutes of fitness each day this week with me, will ya? Let’s start off 2015 on the right foot!

And start your day off on the right foot too; don’t forget to eat breakfast everyday. Need a new oatmeal recipe? This one uses my favorite flavors of the season and is packed with protein and fiber.

Gingerbread Molasses Oatmeal

Serves 1
Gingerbread Molasses Oatmeal | Barr & Table

Ingredients
– 1/2 banana; mashed
– 1/3 cup almond milk [I love Califia Farms Coconut Almond Milk]
– 1/3 cup water
– 1 tsp ground cinnamon
– 1/4 tsp ground ginger
– 1/8 tsp ground allspice
– 1 tsp blackstrap molasses
– 1/3 cup old-fashioned oats
– 5 egg whites

Direction
Place a small pot over medium high heat and add the mashed banana, almond milk, water, and spices. Bring to a boil, stir in the oats, and lower the heat to medium low. Allow the oats to cook for a few minutes until they begin to thicken up. Add the egg whites and stir continuously so the whites to set.

When the oats setup to the thickness that you like, about another 5-7 minutes, remove from heat and scoop into a bowl. Top with your favorite toppings and enjoy! I topped mine with a sprinkle of sea salt, golden raisins, candied ginger, and coconut flakes.

Nutritional Information
Per bowl of oatmeal without toppings

278 Calories / 4g Fat / 42g Carbs / 9g Fiber / 13g Sugar / 22g Protein

Looking for some more #MeatlessMonday inspiration? Check out Tina’s weekly link up!

Don’t forget a successful week also comes from a bit of planning. I like to have a set plan for our dinners, not only to know what’s on the menu each night, but it also helps to save money at the store so we don’t just pick up random items. We also have a bunch of leftovers from last week/weekend cooking so we’ll be taking full advantage of that this week too!

Weekly Meal Plan

SundayMoroccan chicken stew with rice pilaf [Nathan] & zucchini noodles [me]
Monday – Leftovers
TuesdayTurkey bolognese with zucchini noodles
Wednesday – NYE!
Thursday – Leftovers
Friday – Out!
Saturday – Leftovers

Alrighty, friends. Let’s do this thing! I’ll be posting my workings on Instagram all week.. feel free to check up on me and call me out if I miss my 30 minutes 😉

Sprint 2 the Table

Food for Thought

How do you keep yourself accountable?
Will you be joining me to hit 30 minutes of activity everyday this week?

Five Things Friday {12/26}

Happy Friday, friends! I hope everyone is able to enjoy a nice 4-day weekend!

  1. We kicked off our Christmas day with our second annual dim sum brunch at Lai Hong Lounge. We figure there’s a reason Jews eat Chinese food on Christmas, but we wanted to one-up it with dim sum and it’s just so darn good! We kept a bunch of faves from last year, too.
    Lai Hong Lounge BBQ Baked Pork Buns

    BBQ baked pork buns.. these are my fave!

    Lai Hong Lounge Dry Braised Green Beans

    Dry braised green beans are SO good.

    Lai Hong Lounge Garlic Pea Shoots

    Garlic pea shoots.

    Lai Hong Lounge Pan Fried Mixed Mushroom Bun

    Pan-fried mixed mushroom bun.

    Lai Hong Lounge Roast Peking Duck

    The prettiest Christmas duck I ever did see.

    Lai Hong Lounge Roast Peking Duck Roll

    Duck bun all wrapped up!

  2. No trip into Chinatown is complete without a stop at Rogue and a walk by the water.
    Rogue The Bruery Seven Swans a Swimming Quad

    The Bruery – Seven Swans a Swimming Quad

    Nathan Brittany Golden Gate Bridge San Francisco California

    Such a clear, beautiful [and windy] day!

  3. I’ve been powering through some sort of cold or something this week so I’ve spent a lot of time on the sofa the past couple days. I’ve also done my best to make sure I’m getting my greens and proper fuel to get better fast. I decided to whip up this smoothie on a whim and it was awesome!
    Chocolate Cherry Protein Green Smoothie
    Skoop Core Power Mamma Chia Chocolate Cherry Green Smoothie
    Ingredients
    – 1/2 bottle Cherry Charge Mamma Chia Energy drink
    – 1 bottle Chocolate Light Core Power
    – 1 scoop Skoop A Game
    – 1/2 english cucumber
    – 1-2 handfuls spinach
    – 4-6 ice cubesBlend it all up and enjoy! It would also be awesome with some frozen cherries in there too.. next time!
  4. We watched The Interview on Wednesday night. I’m not really sure what all of the craziness was about but I’d say if you’re in the mood for a silly, chuckle here and there kind of Seth Rogan movie, go for it. Pretty much what you can expect from him. On the flip side, Gone Girl. Watched that last night; you need to watch it, too. Best movie I’ve seen in a while.
  5. If you are in the bay area, or know anyone in the bay area, looking for a personal trainer, I’m running a special in January. First 1-hour session is $50, normally $80, and if you purchase a package of 10 sessions, you get 10% off. If you’re not in the bay area but still want to train with me, check out my 4-week personalized training package!

Hope you enjoy your last weekend of 2014!

Sprint 2 the Table

Food for Thought

Any fun weekend plans?

Winter Vegetable & Quinoa Soup {Recipe ReDux}

I love cookbooks. Especially when they have wonderful pictures to go with the recipes. Although, I guess that’s why I love food blogs so much too, huh? Unfortunately, since my love affair with food blogs and Pinterest has grown, my cookbook collection has grown a bit of dust. This month’s Recipe Redux made me wipe off that dust and flip through so real pages.

It’s the end of the year and we’ll taking a moment to reflect: ReDux has been around for 42 months! (Can you believe some of you have ReDux-ed 42 recipes?) To celebrate, we’re playing a little party game this month: Grab your nearest cookbook and ReDux the recipe on page 42 or 142. We can’t wait to see the books you’re cooking from these days – and how you make that recipe healthier.

I found my way to this bad boy..
500 Best Quinoa Recipes Camilla Saulsbury

There are some really fun recipes in there, like cashew energy quinoa bites, that I will definitely be trying soon. In the meantime, I was quite pleased when I flipped to page 142.
Belgian Winter Vegetable Bisque

Even in California, it’s been getting a little chilly lately so I couldn’t wait to make a nice, creamy soup. I had also just picked up a Butterkin Squash from Trader Joe’s that I wanted to break into. Side note: I was telling my mom it tastes like a combo of butternut squash and pumpkin.. and subsequently figured out the name, Butterkin. Genius! She and Nathan were both laughing at me. Anywho, into the pot it went!

Winter Vegetable & Quinoa Soup

Makes eleven 1-cup servings

Winter Vegetable & Quinoa Soup | Barr & Table
Ingredients
– 1 medium Butterkin Squash; about 2-3 cups [Can use butternut squash or sugar pumpkin instead]
– 2 tbsp EVOO; divided
– 1 medium yellow onion; diced
– 1 large sweet potato; diced
– 1 medium golden beet; diced
– 1/2 – 1 tsp red pepper flake
– 3 – 4 cups chicken stock [Make it vegetarian/vegan by swapping out for vegetable stock!]
– 1/2 cup quinoa flakes
– 1/2 tsp ground nutmeg
– 12 oz. beer; I used Sierra Nevada Pale Ale, but a lesser hopped beer would be good too
– Salt & pepper to taste

Directions
Preheat your oven to 400°F. Cut your squash in half, scoop out the seeds, drizzle with 1 tbsp EVOO and place in the oven. Roast until you can easily scoop the flesh out; about 30 minutes.

Heat a large pot over medium heat and drizzle with the remaining tbsp EVOO. Add in the diced onion and cook 5-7 minutes until translucent. Sprinkle in the red pepper flake and cook another minute until it becomes fragrant. Add in the diced sweet potato, beet, and 3 cups of chicken stock. Reduce heat to low, cover the pot, and let simmer for about 10 minutes or until the sweet potato and beet are tender.

At the point, the squash should be ready to come out of the oven and cool. After the squash has cooled for a couple of minutes, scoop the flesh out and add it to the pot in addition to the quinoa flakes and nutmeg. Using an immersion blender [a regular blender would work as well, in a few batches], blend until the soup is smooth and creamy. If needed, add the 4th cup of chicken stock, but remember you’re also adding beer at the end!

Add salt and pepper to taste and pour in the beer, stirring slowly to incorporate. Scoop out a big bowl and enjoy!

Nutritional Information

98 Calories / 3g Fat / 14g Carbs / 2g Fiber / 3g Sugar / 3g Protein

Weekly Meal Plan

Sunday – Leftovers with winter veggie & quinoa soup
Monday – Roast turkey breast with roasted potatoes & carrots
TuesdayPomegranate sesame chicken with ginger rice
Wednesday – Leftovers
ThursdayMoroccan lemon & cardamom meatballs, naan, & side salad
Friday – Out!
Saturday – Leftovers

Sprint 2 the Table

Food for Thought

Have you ever tried quinoa flakes?