Written on March 22, 2012 at 1:15 pm , by Samantha Shelton
If you’re looking for a foodie friend who’s willing to sprinkle in some fitness, Laura is your girl. Her quick, easy recipes at Sprint 2 The Table inspire us to hit the kitchen, and her running adventures in between meals are just as satisfying. We caught up with this fit blogger to find out which race she’s dying to run and what she can’t head to the gym without.
On my fit life list: The Nike Women’s Marathon. I’ve never run a marathon and this race awards Tiffany’s necklaces rather than medals. What better motivation is there than that?
My fave fit snack: I am a smoothie fanatic. Post-workout, there’s nothing I love more than a Liquid Sweet Potato Pie protein shake. The protein helps build muscle and the sweet potato adds some much-needed carbs for energy. It sounds weird, but I promise it’s heaven in a glass.
Biggest indulgence: There’s a restaurant in Atlanta that sells something called a “Nemesis cake.” This flourless chocolate cake with a glass of Zinfadel is my nemesis.
My fitness mantra: To borrow from a T-shirt slogan, it’s “Every Damn Day.” I try to do something every day to get moving. My job requires me to sit at a desk most days, so getting just 30 minutes of movement in does wonders for my fitness level, not to mention my sanity!
My gym bag must-have: Gum. I cannot work out without a piece in my mouth. People laugh at me in the gym when I’m blowing bubble while pumping iron!
We’re a big fan of Laura’s quick, healthy recipes, so we asked her to share a favorite. Check out the recipe below!
“This is one of my favorite ways to “trick” friends into eating an animal-free meal,” Laura says. “I served them at a French-themed dinner party once and no one could tell the difference!”
Vegan Goat Cheese Tomatoes
- 12 small-ish tomatoes
- 16 ounces package of firm tofu, pressed
- 2 tablespoons extra virgin olive oil
- 1.5 tablespoons yellow miso
- 1/4 cup nutritional yeast
- 1/4 cup freshly-squeezed lemon juice (about 1.5 lemons)
- 1/4 cup yellow onion, chopped
- 2 garlic cloves, minced
- 1/2 teaspoons dried oregano powder
- 3-4 tablespoons finely chopped basil
- Salt and pepper, to taste
- Preheat oven to 425 degrees. Slice off 1/2 inch of each tomato from the top and set aside. Carefully scoop out the tomato cores and seeds. If necessary, cut a very thin sliver off of the bottom of each tomato to help them stand up straight. Arrange tomatoes in a 9 x 13-inch glass or ceramic baking dish.
- Crumble pressed tofu into the bowl of a food processor. Add remaining ingredients for “cheese,” except the basil. Process until smooth. Add basil and pulse briefly to combine.
- Spoon mixture into tomatoes, filling them to the brim. Cover with tomato tops and drizzle lightly with additional olive oil.
- Bake for 30 to 35 minutes or until a light browning occurs and cheese is hot. Let cool for 15 minutes. Enjoy!
Do you have a favorite fit blogger you want us to highlight? Leave a comment below or email email@example.com