Disclosure: As a member of the official Blue Ridge Marathon blogger-ambassador team, I received a free entry to the Slow K. As always, all opinions are my own.
Everyone knows you shouldn’t go straight from being very active, or running long miles, to couch-potato-worthy zero. Yet that’s what most of us do the day after a race. Worse, for destination marathons that fall on a Sunday, many runners hop an airplane back home the same day. Yikes!
Another problem avid runners face is the non-running-significant-other. It’s fun to have your spouse or boyfriend or whatever come along on race weekend, but I’m not sure how much fun it is for them when the entire weekend revolves around an event they aren’t participating in.
This year, the Blue Ridge Marathon races brilliantly solved both problems with The Slow K: an untimed 5k-ish event. It was brilliant.
The Slow K started across the street from our hotel, so we thought we’d walk over. Minor issue, part of the path was shut-off by a chain-link fence, so we had a little pre-5K parkour event. Upon our arrival, we found a super chill pre-brunch scene.
We felt all the love!
Upon checking in each not-runner received their number on a flower lei (not a bib), and a coffee mug. Pre-“race” there was plenty of coffee and hot cocoa, as well as some donuts to snack on. (Don’t judge. Most of us had just done a mountainous race!) The event was fairly small–this was the first year–and there was plenty of space to mill around, chat, and meet other runners.
It was fun to see runners just as stiff and sore as I was hobbling around and trying to get the juices flowing again, while non-runner husbands and girlfriends who were not walking like zombies filled coffee mugs. There were a few strollers and plenty of walking kiddos as well. That’s the great thing about a “Slow K,” it is literally for everyone. Exactly zero people were there to race, or even run!
You had me at “mimosa”
Off to one side was a mimosa bar where, for a small donation, you could DIY your own combo with sparkling wine, juice, and fresh fruit. I’m pretty sure the idea was to grab one after the Slow K, but the mimosa cups fit inside the coffee mugs so perfectly that some of us just couldn’t help ourselves! They also had fancier coffee (in case the more pedestrian coffee that came with the donuts wasn’t up to your standards). Through the magic of square, I made my donation (I should have taken notes, I want to say this was for an arts or music program), selected some pineapple juice, made a little more room in the cup, and added fresh strawberries. Not a bad way to start a “run” (quotes intentional, as no one was running).
The added bonus of a slow event where you’re trying to get people to move but not run, and where you hand out coffee mugs instead of medals: it’s really, really hard to run with a coffee mug in your hand and not spill all over the place. At least as the event started, most of us still had full or semi-full mugs in our hands.
The weather was slightly soggy, but not really rainy–sort of a continuation of the weekend’s theme. The loop course wound along the river, through some park areas, and back to the start. There were a bunch of cute signs close to the start/finish to cheer on the “runners” too.
Slow K instructions
The Slow K was so much fun that I’m a bit confused as to how every race isn’t doing this. It’s a brilliant way to end a weekend and celebrate everyone’s accomplishments.
Disclosure: I received advance access to the e-book version of Following Fit in exchange for my feedback and honest review. The author also graciously offered a copy of the printed book, which is the prize in this giveaway. All of the words and opinions in this post are my own.
Available now in Kindle format, coming soon in print!
When I started to read Following Fit, I knew from the first pages of the introduction that I was going to rip through this book like college kids rip through a bag of Doritos. Like Kristen Perillo, I was a “bread thief” (and even had extra rolls and a tiny amount of butter instead of dessert in the no-fat, high-carb 90s). I also dropped athletic pursuits early. We had the same early experiences with self-imposed perfectionism and anything less than 100% meaning failure. If you grew up in the 80s and 90s, you’ll recognize parts of your own life in Kristen’s story, too.
Like blogs? You’ll love the book. This book evolved from Kristen’s former blog, so it is written in bite-sized pieces. Each short chapter tells part of the story, and could stand alone as an essay. I could see an English class using this book as a study in essays, one chapter each week; I could see reading one chapter each night as a light and easy read before bed. Her commentary on how popular media treat the female body in a number of contexts is particularly on point.
It’s not just about the fitness. Even if you’re not an avid reader of health and fitness books, there’s something in here for you. This book touches on the very personal meanings of concepts like commitment, worthiness, motivation, health, and failure. I particularly enjoyed that several of the sections focused on fitness myths (e.g. “women should never lift weights over five pounds”), and how even a basic non-professional knowledge of weight lifting allowed Kristen to connect with her male high school students. Ultimately this is less a book about fitness, and more a book about identity and self-knowledge.
It’s not a “how to” book. Unlike many books in the health/fitness/healthy-diet space, this is not a how-to. Kristen does not pretend she has all the answers, or dole out advice claiming it is “one size fits all.” Instead, Kristen tells HER story—not in the social media highlights-reel-only style, instead including the parts of her life that film editors would leave on the cutting room floor. The scenes of lost motivation, feelings of disconnection between mind and body, and looking back on past choices and habits and wishing they were different are all a part of life, and all included in the book. One of the chapters I found most challenging to read was about Kristen’s decision to transition away from vegetarianism (being a vegetarian myself, and being constantly told this is “just a phase” punches my buttons to this day). It’s clear that this was the very best choice for her, and as I read through her process I found myself internally finding more empathy for my friends who are ex-vegans and ex-vegetarians. (I have always maintained that it’s not my job to decide what eating pattern is best for your body; the “I was vegetarian for x years” comments feed into my annoyance with the whole “just a phase” thing.)
Author, Teacher, Certified Personal Trainer: Kristen Perillo
Kristen is not one of those “fake experts.” I also really appreciated how—unlike most fitness bloggers—Kristen consistently reminds the reader she’s not a medical professional, sticks to facts when writing about medical issues, and always consults a medical professional when it is appropriate for her. If other bloggers learned nothing else from her book but this, she’d be doing a massive service to the fitness community. If her readers learned nothing beyond “hey, this is the pattern that reliable, legitimate bloggers follow,” again, that’s a massive service to the fitness community.
It’s not all sunshine and unicorns. Throughout the book, Kristen keeps it real. As a blogger myself, I’m sure she had plenty of material to work with and had to pick and choose which posts would become book chapters and which would be omitted. Yet instead of showing only the shiny happy moments, Kristen also shares her struggles with gaining weight due to binge eating, frustrations with a post-surgery shoulder that isn’t as strong as she would like, and nerves before her first session working as a personal trainer.
Just Read It. Following Fit is a delightful departure from the books that dominate the health and fitness market. I highly recommend this book, and wouldn’t be surprised if you find yourself re-reading sections, or making notes in the margins and at the end of each chapter. Wherever YOU are in your relationship with yourself, this book will remind you that you are not alone. More important, you are fine just where you are.
Rules: This giveaway is NOT sponsored by anyone or anything. You must have a mailing address in the United States or Canada to enter. (Sorry, international readers–postage overseas is killer.) Entries will be verified, so please follow the instructions. Winner will be notified by email and have a reasonable amount of time to respond and claim the prize. Winner must be patient! The printed book has not yet been released! You’ll get it when I get it, grasshopper.
Disclosure: while this is not a sponsored post, and contains no sponsored content, my ticket to BlogFest—just like everyone else’s—was generously paid for by the BlogFest sponsors. I’m thankful for that. As is my editorial policy, all of the opinions and words below are my own. The giveaway prize is sponsored by me–I ate all the yummy snacks in the swag bag, but decided to share some of the ones I picked up during BlogFest–though it includes some of the non-edible cute swag given to bloggers at BlogFest.
For the Love of Snacks!
Let’s talk about snacks. I love snacks. I would happily trade breakfast and lunch for snacks all day. Sadly, my go-to snacks are not always the healthiest options, or the optimal building blocks for my body and fuel for my workouts. In world of Snickers bars and Twix ads—not to mention a wide selection of junky choices always at arm’s reach—what’s a girl to do?
Enter BlogFest. #SnacksForDays should be the official hashtag of BlogFest, because we get fed well! This year, like all others, we had a number of great sponsors in the snacking business to keep us going.
Even though bars—snack bars, granola bars, protein bars, candy bars—is a pretty crowded food category these days, I like to stay on top of what is available. Let’s face it, most of us don’t cook all of our meals every day, and some of us frequently find ourselves in situations where a satisfying snack is not easily at hand. To avoid office vending machines, my solution has been to keep a drawer stocked with lunch-able items (canned soup, Tasty Bite meals, etc.) at my desk. Bars are a key component of this, and no matter how much I love one type of bar, I also get bored easily…and if I’m bored, whatever junk is in the vending machine looks much more appealing than what is in the drawer.
But back to Be Better. Be Better is a brand new line (which explains why I’d never heard of it). There are two Be Better products: a flaky protein wafer bar, and protein squares (two per pack). During BlogFest, the Be Better table in our conference room kept a full stock of all of the flavors, and we were able to try them at our leisure. I naturally gravitated towards the coconut flavors, Coconut Trail Mix protein squares, and coconut crunch protein wafer bars. I found the protein bars to be a little bit messier to eat than I had anticipated; due to the flaky layers that give the bars their light and satisfyingly crispy texture, it is possible to eat the bar and wear the bar at the same time. (As someone with zero natural grace, this is how I ate the first bar.) By the time I ate the second bar, I had learned to be a little more delicate in my chomping, which greatly cut down on the resulting mess. By the time I hit the third one, there were just a few crumbs. The protein squares surprised me for two reasons. First, they have chocolate in them and remind me very much of a gourmet type of candy bar. Second, despite my first observation and their delicious flavors, I found that I prefer to eat them one at a time (as opposed to eating both of the squares in the pack).
Be Better follows the current bar trend of being higher in both protein and calories than many older snack bars (think of anything from the very misguided 1980’s low-fat era), and I found one bar was the perfect size for a snack that sated my hunger and made me feel like I’d eaten something of substance. The Hazelnut Crunch protein wafer bar has 200 calories, 17 grams of total fat (largely from the nuts), 4 grams of fiber, and 11 grams of protein, for example. The caramel & almonds with dark chocolate protein squares have 150 calories, 9 grams of fat, 2 grams of fiber, and 10 grams of protein PER SQUARE (each pack has two squares).
You can learn more on their website, https://www.beingbettermatters.com which is also the only place to buy them right now. (Or at least I checked Amazon and found nothing, and Google didn’t return anything.) At the time I’m writing this post, there is an offer to get a hat, a sticker, and another sample with your first order if you subscribe to the Be Better mailing list.
Psst! My friend Christine is giving away a WHOLE BOX of Be Better bars! Head over to her blogto enter to win!
Jimmy Bar
Saturday IDEA World session, snacks at the ready
Jimmy Bar sponsored our BlogFest swag bags this year and while they weren’t hanging out in the room with us, they put some bars in our bags and were super welcoming at their Expo booth. It might sound odd to have two sponsors that both make bars, but Jimmy Bar and Be Better seem more like separate categories to me. (That’s probably because I’m a snack conneisseur.) While Be Better features chocolate and a light and flaky texture, Jimmy Bar has does not feature chocolate (though there are some chocolate flavors available) and has a texture that I describe as like a Rice Krispies treat where someone pulverized all of the Rice Krispies before making it and then allowed it to harden up a bit after it cooled. It’s snacktastic. (I bought two boxes before I left the Expo.)
Jimmy Bar’s protein bars also follows the higher calorie, higher protein trend I’m seeing in snack bars now, so one bar is plenty for a snack. For example, the Birthday Cake flavor Jimmy Bar has 260 calories, 11 grams of fat, 29 grams of carbs, and 21 grams of protein. Depending on how your other meals are timed, I could also see eating a bigger breakfast and dinner, and having a Jimmy Bar as a lunch (with a piece of fruit or something, to make sure I get produce in that meal). I’m planning to add Jimmy Bar to my running stash as well, because the solid texture of the bar means it will be easy to open and eat while I’m out on a run or at a race. Jimmy Bar makes multiple varieties including some that are vegan, nut-free, and in smaller sizes. You can learn more about Jimmy Bar at their website.
Jimmy Bar has been around since 2013, and is more widely available than Be Better. There is a store locator on the Jimmy Bar website, and you can also buy them on Amazon (that’s an affiliate link, but it doesn’t cost you anything extra to use it and Jimmy Bars are eligible for Prime, so…). They have a Dog CEO, and currently offer free shipping on orders over $40.
La Croix
Carleeh and Some of the Sweat Pink Squad at the La Croix booth. Photo courtesy of Carleeh.
While not present in the BlogFest conference room, La Croix also played a major role in my BlogFest and not just because they sponsored the BlogFest Networking Happy Hour that marked the official end of BlogFest. In addition to being a BlogFest sponsor, La Croix is a staple in my fridge. (Friends, 24 cans at Costco for around $7.) Also, they always have a great booth at the IDEA World Expo, and this year was no exception. The photo booth has been a staple for the past few years, and they supply fun props to use. This year each side of the La Croix booth had a color/flavor theme. In addition to their photo booth (tangerine), they had a set of punching bags and pink boxing gloves on one side (berry), and yoga mats and blocks and foam rollers (lime). Each corner had a big fridge filled with every flavor of La Croix, including the new key lime (which was also included in our swag bags).
If you’ve been living under a rock, you can learn more about La Croix on their website, which also has cute pictures of some of their other sampling booth layouts from other events. If you can’t find La Croix at a store near you, try Amazon(affiliate link, and some combinations are available on Prime).
Unfortunately this year the Expo was not in the same building as most of the IDEA sessions—one reason I hope IDEA does not return to San Diego–it was at the far end of the San Diego Convention Center. Since it took a good 15 minutes to walk from one building to the next, I didn’t get to spend as much time in the expo as I had hoped. This won’t be an issue next year in Anaheim, thankfully.
Fizzique
Fizzique sparkling protein water
While not an official sponsor of BlogFest, Fizzique did include some product in our swag bags, and I know they have worked with Sweat Pink, so I went out of my way to find them at the Expo and see what they are all about. The description–sparkling water with whey protein–sounds weird and questionable, but the product is actually quite tasty. First, it’s clear. (I had expected it to be milky-looking due to the whey protein.) It’s only 80 calories, which is about halfway between a diet soda and a regular one. All of the calories come from the protein, as Fizzique has zero carbs.
Fizzique is at the intersection of two very popular categories of consumer packaged goods: sparkling water and protein. The idea behind Fizzique is to curb hunger between meals by giving your body some protein but not many calories. (It is NOT a meal replacement drink.) Each can also has 45 grams of caffeine, which is about the same as a cup of green tea. There are currently two flavors, Tropical Limon and Strawberry Watermelon. I tasted both, and I like them both. In a toss up, I’d pick Strawberry Watermelon.
Fizzique currently has an offer on their website where you can get 10% off if you subscribe to their email list. Or you can order from Amazon (affiliate link, but if you’ve read this far you probably don’t mind supporting the blog?) and it is eligible for Prime.
Win BlogFest Goodies!
There are two prizes for this giveaway: Snacks and Sips.
Snacks. This prize features the brands that sponsored BlogFest, Be Better and Jimmy Bars…though I may just have to sneak a few more things in there to fill up the box, you know?
Snacks Prize!
Be Better drawstring backpack
Be Better protein squares in Coconut Trail Mix, Almonds & Hemp Seeds, Honey Oats, and Caramel & Almonds
Be Better protein wafer bar in Hazelnut Crunch
Jimmy Bar tote and sweat band
Jimmy Bar clean snack bar in No Bluffin’ Banana Muffin
Jimmy Bar high protein bars in Birthday Cake, Peanut Butter Ice Cream, and Coconut Cream Pie
Sips. This prize features La Croix-themed items, because seriously, who doesn’t love La Croix? Drink it straight, use it as a mixer, make it into a mocktail. There’s enough swag here to share with your bestie, too.
Sips Prizes!
La Croix printed tote
La Croix embroidered hats (one for you, one for a friend!)
La Croix enamel keychains
La Croix decals
La Croix enamel pins
La Croix branded workout bands
Enter using the widget below. But first, start by leaving a blog comment to tell me which prize you’d like to win! Two winners will be randomly selected, the first winner gets to choose their prize.
Disclosure: I was able to attend Natural Products Expo West 2018 as Media Support because I am part of the New Hope Blogger Co-op. I paid the going press rate for my conference badge, and received absolutely no compensation (I paid for my hotel, meals, etc.) from New Hope 360, or any other company, in exchange for my attendance or coverage of Expo West. (I only had access to the press room for the blogger happy hour, too.) While I did receive product samples and swag from various exhibitors and companies, ALL opinions are my own. Per my integrity policy, all sponsored content or affiliate links will be clearly disclosed.
100% vegan mochi “ice cream” (and these guys supply restaurants!)
Natural Products Expo West—or Expo West as the insiders call it—is the biggest business to business trade show for consumer products in the “natural” and “organic” markets. (“Natural” is in quotes because it has no legal meaning when used to describe a product, or on a product label, in the Untied States. I opted to put “organic” in quotes because there are several organic standards including the USDA organic label and the Oregon Tilth organic certification, and I’m not necessarily referring to any specific organic protocol. Since too many quotation marks are annoying, just assume I put both in quotes from here on out.)
Attendees include grocers and retail outlets seeking the newest innovative products, marketing firms, businesses with products to sell, businesses still in the development stages, and all manner of business support services from importers and exporters to label makers to packaging companies to product formulators to third party testing laboratories and much more. At the same time, and in the same space, there is a big show called Engredea, where businesses and product manufacturers can learn and do business with the companies that make and process ingredients—literally everything that goes into a product from maple syrup to every kind of oil to stabilizers and emulsifiers and sugars and lentil flour and anything else you can imagine (as well as a bunch of stuff you only know about if you work in food production).
Excited to see this–a blend of apple juice and Gerolsteiner sparking mineral water.
The companies that attend cover the entire range of consumer packaged goods brands. There are nationally-known names like General Mills, Kashi, Bob’s Red Mill, Clif Bar, and Now Foods. There are companies you’ve likely seen on Shark Tank, including Chapul (the cricket protein people), Ice Breakers candy, Jackson’s Honest (potato chips and other chip made with coconut oil), and Brazi Bites (Brazilian cheese bread). There are companies you may not have heard of yet, such as The Nutty Gourmet (they make the very best walnut butters ever—in my least humble opinion), Petchup (nutrition supplements for pets in the form of gourmet sauces), and Frill (a creamy and delicious frozen vegan dessert). There are kombuchas, colas, and coffee; food wraps, no-FODMAPs, and maple saps; pastas, pretzels, and probiotics. The products are vegan, vegetarian, omnivore, and carnivore; fresh, frozen, shelf-stable and every other possible form. As a result, you see attendees wearing attire that ranges from full-on lawyerly suits to shorts and Birkenstocks, polyester to organic cotton, tye-die to spandex.
Pet products are an increasing aspect of ExpoWest. Pets are a $61 billion industry.
The show currently takes up all of the available convention hall, meeting room, and hotel space at the Anaheim Convention Center and surrounding hotels. There are so many attendees that on Friday night Expo West crashed the Uber app, making hundreds and maybe thousands of people late to business dinners, public relations pitches, and social events. This is despite a sophisticated network of (free) busses to transport attendees from the Convention Center to Angel Stadium (there is nowhere near enough parking at the Convention Center, so many attendees park at Angel Stadium) or to dozens of hotels in the surrounding area. Hotel space near the
Birdie is a spray hand sanitizer with wipes hiding in the bottom. Cute enough to put on your desk!
Convention Center sells out within minutes—more than 80,000 people attend the show, and companies often reserve blocks of rooms for those working the show on their behalf—and I met people staying as far away as Newport Beach because they couldn’t find any hotel or even an Air BnB that was closer (and not $1,000/night).
Expo West is broken down into several distinct sub-spaces. This year, Hot Products (meaning new or hot on the market, and not meaning “foods that you eat while they are hot” as I mistakenly believed during my first Expo West!) occupied the North Halls. The Arena, Convention Center Halls A through E, and the third floor had exhibitors, including Engredea. Thursday’s Fresh Ideas Marketplace (meaning innovative products, not salad bars and fresh produce as I thought my first year) is housed in a giant white tent near the Marriott. The main plaza between the Hilton and the Marriott had food trucks, multiple exhibitor booths, a stage with live music, and roaming promoters, while the smaller plaza near the North Halls had a few food trucks and additional seating. Finally, a section of the parking lot between the Hilton and Morton’s restaurant had food-truck style Expo exhibitors as well as a few food trucks, and more tables for lunching.
Outside of those spaces, there are also several other things going on in the Convention Center spaces. There is a pitch-slam where new products can pitch to established brands and companies (think Shark Tank, but without the made-for-reality-TV aspects). One of the medium-sized hotel ballrooms hosts a variety of speakers, including the designated keynote speakers. (This year’s speakers included Jennifer Garner.) The smaller conference rooms host educational sessions on topics from the most recent FDA regulations to the exploding market for CBD-based products, new studies regarding sleep and nutrition, and more. Some of these are sponsored by exhibitors, while others are not. In addition to these session, which are open to all attendees, there are also specialized tracks that serve as a business school crash course for entrepreneurs, and more. There is a sort of job fair too. Other on-site events include sponsored breakfasts, daily early morning yoga, private business meetings, and after-hours parties. I have no idea how much of the rest of Anaheim hosts additional, private/invitation-only events (which cover the range from happy hours to multi-course meals, and even branch out into a 5k race!).
One of my best finds: PORTLAND-based kombucha that tastes delicious! (I find 99% of kombucha tastes like old socks.)
Despite the app, website, and printed brochure, it can be overwhelming to navigate Expo West. It isn’t always obvious which hall a given booth is located in, and travel from Hall D to Hall A can take 30 minutes due to pedestrian traffic—even though they are attached to each other. The scale of this event is so enormous that even if you did nothing but walk the show floors’ spaces—something few people do, due to meals, meetings, appointments, lectures, speakers, and other events—you still couldn’t see everything in the show’s four days. This was my third year at Expo West, and I finally feel like I figured out the best way for me to cover the show as a blogger. (Which included: make appointment with brands I wanted to spend time with, make a list of priorities for booth visits, stick to my top product categories, and get to the Fresh Ideas tent BEFORE it opens.) Over the course of several posts, I’m going to share what I saw, tasted, and learned, with the goal to help YOU live YOUR best life now.
Curious about a particular type of product, a brand, or a trend? Drop a comment or shoot me a tweet, and I’ll make sure to cover it in an upcoming post.
Disclosure: The fine folks at Click sent me a canister of CLICK All-In-One Coffee and Protein Drink Mix (caramel, nomnom!), a canister of CLICK Active All-In-One Coffee and Protein Drink Mix, two sample packets of other flavors, and a CLICK logo Blender Bottle.They are also generously providing a giveaway prize!As always, this review is my work, and contains my opinions. I wrote this–there is no ghost-written or “sponsored” content in this post.
Ice, shaker, CLICK, water, GO!
#CoffeeYesCoffee #ButFirstCoffee
Coffee is one of the greatest things on Earth. (If you disagree, you might be reading the wrong blog.) I love, love, love coffee. The best part of my Saturday (after sleeping in!) is grinding whole beans and making a fresh pot, then settling in for a mini-staycation. Coffee, however, is not breakfast. Even with milk and “fixin’s” coffee just doesn’t have the staying power I wish it did, and it definitely doesn’t have the nutrition to be a meal–if you’re drinking a coffeehouse coffee in the morning, it’s basically a sugar-bomb; if you’re drinking it non-fat to “save calories” you’re removing part of what could help your tummy feel satisfied even if I do get that you don’t need your mocha to have 450 calories (that’s a venti Starbucks mocha with 2% milk and whipped cream).
Right before I moved from Oakland to Portland, a friend told me about CLICK, a new drink mix that is real coffee with protein. Not coffee-flavored protein, but coffee with protein. Actual coffee, not faux-coffee. Protein is an important part of breakfast because it helps you feel full. Intrigued, I dashed off an email to the founders to learn more. Naturally the box with the goodies arrived right as I was moving and everything was in chaos, so I set it aside instead of tearing into it immediately. (This was not easy. I love opening boxes!) I decided to wait until the road trip part of the move, for two reasons. One, taking CLICK with me meant I would have an easy breakfast every day. (Important when you are driving hundreds of miles with a cat and his many accessories.) Two, there is some data that starting a new habit while away from home will help you carry that habit over when you get home. (If you’ve read any books about habits and willpower, I’m sure you already know a few things about habit change. If you haven’t, I highly recommend Willpower: Rediscovering the Greatest Human Strength by Roy F. Baumeister and John Tierney, The Willpower Instinct by Kelly McGonical, and The Power of Habit by Charles Duhigg. They tread some of the same ground, but approach the topic from different angles.)
With traffic at a dead-stop for the visible mile ahead, so glad I had breakfast with me!
As an adult, I’ve become a serial breakfast skipper. (Or should that be cereal? I snap, crackle, pop myself up!) I know my body pretty well, and I can definitely feel my work and workouts suffer when I skip breakfast or just have coffee. When I skip breakfast, I am generally super ravenous by the time lunch rolls around, ready to stuff All The Foods into my face. As annoying as moving is–don’t ever move, ever–I decided to leverage the move as a life re-set. In “my new life” I have enough breakfast to make my body happy until lunch. While I doubted the CLICK literature asking if my coffee pot felt neglected (because no way am I giving up coffee!), I was game to try it.
Wait, what’s in CLICK? CLICK is an instant drink mix made from real coffee. (I promise, it tastes NOTHING like that bland “instant coffee” or “freeze dried coffee” stuff your parents had in the 1970s.) CLICK is intended to be a breakfast (or other meal or snack) replacement, though you can drink it in place of any regular coffee drink (saving calories and adding nutrition). In addition to two shots of espresso, CLICK has protein and 23 essential vitamins and minerals. Yes, it has sugar, but not much (5g per serving). If you make it with water, a serving is 110 or 120 calories, depending on which flavor you choose and how much you use. (If two scoops is too much flavor for you, try using just one scoop. My sweet spot is around one and a half scoops.) To make CLICK, you put CLICK in water and shake/stir. You can make it with milk or a milk substitute. You can make it hot or cold. You can make it fancier in a blender. You can make it in a box, you can make it with a fox! Oh, wait. Wrong story. Carrying on… CLICK is NOT for you if: One, you are vegan. CLICK contains milk. (If you’re interested and enough other people pester them too, I bet a vegan CLICK could be in the works.) Two, you are allergic to soy. CLICK contains soy-based ingredients. Three, you hate coffee. CLICK is coffee. If you hate coffee, can we even be friends?!?
The first taste test: cold-ish. It sounds silly now, but the first time I mixed CLICK I panicked. What if I don’t like it? What if it tastes weird? It sounds silly for many reasons, but at that moment I was on a very tight budget and this is what I had planned for breakfast. (Plus I had agreed to write an honest review, and no one likes to have to tell someone “hey I tried your product and it was icky.”) To me, a yucky breakfast is almost worse than no breakfast at all. The number one thing I fear in a drink mix is grittiness, and most drinks mix better in warmer rather than colder water, so I started with cold-ish water. I was particularly worried because I was using water as a base, which would make any grit even grittier. If you’ve ever had protein powder, I’m sure you know what I mean–there’s nothing like drinking a glass of sand. Cautiously, I put the shaker ball into the Blender Bottle, added CLICK, added water, closed the lid (very important step!), and gave it a few shakes. It quickly dissolved. I took a deep breath, followed by an itty-bitty baby sip and…
IT WAS DELICIOUS!
First, the flavor was delicious. The caramel tasted like a fancy cold coffee drink treat. Second, CLICK dissolved completely. The resulting drink had a 100% smooth, completely liquid consistency without any lumps. There was NO grittiness at all, not even a little bit, and no weird crunchy bits left at the bottom (you know, those weird protein powder dregs). I quickly hoovered the remainder. Afterwards I felt like I’d had a coffee drink, and a little breakfast. My tummy was happy until lunch.
Icy cold coffee! The next day, I decided to try iced CLICK. The container said I could ice it, but I wasn’t sure I believed (yet). Also, some drinks are much better if you make them hot and ice them later. Since this was a test, I put the mixer ball in the Blender Bottle, filled the cup with ice, added CLICK, and then filled the cup with water (as cold as the tap would allow). After putting on the lid and shaking, I was shocked that CLICK dissolved completely! Even though it dissolved well at room temperature, I honestly thought it would be a little sandy-tasting when iced. Nope! I really like CLICK icy cold, so this is how I have been making it ever since. I’m still amazed that a powdered drink mix with protein dissolves this well without using an electric blender.
How much do I love CLICK?
Portability is key for breakfast on the go
For starters, I’ve continued to start every work day with iced CLICK (except the days I have been out of town–I need to get some little containers to put single servings in so I’m not relying on single-serve packets or plastic bags). I had planned to try making a hot CLICK, but Portland has been pretty warm since I moved and the thought of commuting on MAX with a hot beverage is not appealing. (That will change, I know!) When I reached the bottom of the canister, I hustled over to the website for more. As a result, I’m happy to report the vanilla latte flavor is also very yummy. (I haven’t opened the chocolate yet, as it seems overly decadent to have three canisters open at once.) Not only did I spend my own money on this–no special discount code or anything–I opted to buy the four-pack of canisters (and it comes with a cute hot drink mug). This is not a fling, my friends, this is a long-term relationship. I might need to go change my Facebook status. (My coffee pot is super jealous. I haven’t purchased a single bag of coffee beans since I moved.)
CLICK Active is another super yummy coffee-based drink mix with protein. CLICK Active is designed to take advantage of that magical post-workout “window of opportunity” when your (now worked-out and tired) muscles are extra-ready to suck in the nutrition to help repair and build muscle. You can read more about post-workout nutrition in general on my favorite nutrition site, Precision Nutrition. In a a nutshell, in a post-workout situation, nutrition helps the body to replenish glycogen, decrease protein breakdown, and increase protein synthesis. That’s what CLICK Active aims to do–and it’s still a better plan nutritionally than a venti mocha. CLICK Active has protein plus branched chain amino acids (BCAAs), which are the building blocks of protein, and therefore also of muscles. BCAAs are more easily digested than protein (which your body has to work to break down into amino acids before your body can use them).
The difference between CLICK and CLICK Active is basically the difference between a meal replacement drink and a recovery drink. No, the two are NOT the same thing! Think of CLICK as a low calorie breakfast or snack to help keep you on track nutritionally, and CLICK Active as a post-workout drink that helps your muscles recover. You can read more about the difference on the CLICK website’s blog. The CLICK website has all sorts of useful information, including a weight-loss plan (focused on portion sizes, making good choices, and exercise!) and recipes for shakes and snacks (coffee protein CLICK pop, anyone?).
My cat observed, “She haz a sad.”
How much do YOU love CLICK?
You won’t know until you try it, right? So you should enter to win it!
My new friends at CLICK are offering one prize: your choice of a canister of CLICK or CLICK Active, in the flavor of your choice (assuming availability) and a snazzy purple CLICK branded Blender Bottle to go with it.
Since I practice law and all, here are the rules: (1) this contest is not sponsored or endorsed or in any way affiliated with any social media outlet (Twitter, Facebook, Instagram, Snap, Tumblr, Pinterest, mySpace, Livejournal, or anything else you can name); (2) there is no purchase necessary to enter; (3) entrants must be 18 or older because I don’t want to violate the Children’s Online Privacy Protection Act, and because in the U.S. minors can’t enter into a binding contract, and because teenagers don’t need to start the day with two shots of espresso; (4) there is one prize and will be one winner, who will be required to submit their shipping address for prize delivery purposes; (5) the winning entrant will be contacted by email, and must respond to that email within three days or a new winner will be selected; (6) this contest is void where prohibited (I’m pretty sure that still includes Quebec, sorry!); (7) if I missed any major legal points I reserve the right to add them here.
Disclosure: I attended Natural Products Expo West on a Press pass. This post is not sponsored, endorsed, written, paid-for, etc. by Expo West (or any related entity) or any of the companies and products discussed below. The giveaway prize consists of samples I picked up at the Expo or purchased. Per usual, the topic was my idea and the opinions are all mine. Happy reading!
Chickpeas are everywhere this year. (Beets too, but that’s another post.) At Expo West I saw chickpeas in soups, ready-to-eat meals, baked goods, flour, chips, puffed snack foods, frozen snacks and entrees, and pretty much every category (other than beverages–maybe next year?). I’m not sure if I’m obsessed with chickpeas because I never ate them as a kid, so as an adult they are still a novelty, or because I know they are packed with protein and fiber, making them a great addition to my eating plan.
These are my favorites:
Vana Green Chickpea Superfood Bowls
Vegan, certified gluten-free, soy-free, non-GMO
There are so many good things to say about these that I don’t want to forget the most important: they are yummy! Vana Life Foods makes four varieties, each featuring green chickpeas: chipotle, black beans, and sweet corn; chimichurri, coconut, and butternut squash; kale, potato, rosemary, tomato; coconut, lime, cilantro, bell pepper, sweet potato. I’m not going to lie, I took lousy notes as I tasted my way across the expo, so I can’t remember which one was my favorite. The kale/potato/rosemary/tomato was sort of Italian-food inspired, not too zesty, with the kale sufficiently hidden that I didn’t feel like I was chewing on the lawn. The coconut/lime/cilantro/bell pepper/sweet potato also has lemongrass in it, and the flavor reminded me a little bit of Thai food. The chipotle/black bean/sweet corn has a vaguely Cuban flavor about it, zippy but not so spicy that it puts your mouth on fire. Finally, the chimichurri/coconut/butternut squash has to be South-American-inspired (as google tells me chimichurri sauce comes from Argentina).
If you open the package at the notches and microwave it, the bottom part of the package serves as a bowl.
Don’t fear the green chickpea. If you’ve never eaten one, pretend it’s like the first time you ate green pasta, or colored frosting. Why are they green? As Vana’s website explains:
A green chickpea is a garbanzo bean harvested from the vine in its optimal nutritional state that is immediately blanched and flash frozen to preserve all its inherent goodness. That’s because when it’s green, the flavorful young legume is packed with protein, fiber, A, B, and C vitamins, and minerals—while being low in fat, saturated fat, and cholesterol. Basically, it’s a superfood at its best.
Seattle-based Vana won the Expo West NEXTY (sort of like an Oscar for natural food) for Best New Packaged Food. The shelf-stable pouch has two places you can tear across the top to open (little notches help you tear it properly). Tear at the top line to pour out into a bowl, pan, etc. Tear at the bottom line if you want to keep the food in the package and microwave it–it turns into a bowl! (This is really a pretty cool trick.) There is no BPA in the packaging, and it is recyclable.)
When I left the booth, I told the great folks at Vana that there were only two things wrong with their product: (1) there are only four flavors (for now–looking forward to next year!), and (2) there aren’t any in my office desk drawer. The website has a store locator. You can also buy these green chickpea pouches through the Vana website, or via various other online vendors (e.g. Jet, Amazon). The price varies, but is generally $4-5; on the Vana website, a single pouch is $4.99 while a six pack of the same flavor is $26.94 (cheap compared to eating lunch out, even if you factor in the additional cost of a piece of fruit or side and a drink).
Gluten-free, kosher, soy-free, allergy-friendly, produced in a nut-free facility, vegan (except for the mac n cheese varieties)
Technically this one is “cheating” since I first met Banza at IDEA last summer, but they were at Expo West this year. (In 2015 Banza won the “People’s Choice” NEXTY at Natural Products Expo East.) You know how when you make traditional pasta you can eat a bowl the size of your butt, and then you still want seconds? So you love pasta, but maybe think you shouldn’t eat it so often? Banza is your dream, baby. Over 90% of the pasta is chickpeas, and the protein and fiber ensure that not only do you have to eat a smaller portion, you aren’t going to be starving and go back for seconds (or thirds). Banza cooks like regular pasta, though the water might foam up a tiny bit more (because hey, chickpeas). Just like regular pasta, you have to keep an eye on it towards the end to make sure it comes out al dente and not all mushy.
My personal favorite is the rotini shape, which I douse in warm italian spaghetti sauce mixed with Beyond Beef crumbles and then top with grated parmesean or mozarella shreds. (The ridges on the rotini help hold the saucey goodness.) Banza also make macaroni/elbows, spaghetti, penne, and shell shapes, and offers four varieties of mac and cheese. My favorite thing about Banza is that unlike several other non-wheat pastas I have tried, this one has the right toothiness to it, so when you chew it is just like chewing regular pasta.
Banza started in Detroit in 2013 with a non-cook 23-year-old kid messing with his food (or so the legend goes). I love a scrappy start-up with a great product, but I’m not sure you can call Banza a start-up anymore, since you can buy their pasta in Target and they are part of the inaugural class of the Chobani Food Incubator. At any rate, you can find Banza in 2,700+ stores in the US and Canada, including Shop Rite, meijer, HEB, Wegmans, Sprouts, Fairway, Marianos, Whole Foods (select regions–but if you bug the manager at your local store you can probably get it too), and Eataly. You can also buy from various online sellers such as Thrive Market ($2.95/box), where prices are $3-5, or buy directly from the Banza website (6 boxes for $30 though if you choose the subscription option, you also save 20%).
Hippeas: the vegan improvement on cheese puffs
Certified gluten-free, vegan, corn-free, and have no added MSG, trans-fats, or artificial preservatives
Clear, clean, consistent messaging from Hippeas
If you were at Expo West, it was really hard to miss the cute Hippeas swag themed to match their packaging. The Hippeas booth was strategically located at the corner of the room closest to the door, so a ton of people hit it up immediately when the Expo opened for the day, meaning tons of bright yellow bags with smiles on them (the eye is a chickpea, of course). If you weren’t at Expo West, you may have seen Hippeas at Starbucks and wondered what’s inside those yellow bags. The best I can put it, it’s a crunchy snack with the texture of those cheap cheesy puffs but with unusual flavors and a MUCH better nutrition profile.
Hippeas flavors include far out fajita, sriracha sunshine, vegan white cheddar, maple haze, pepper power, and happenin’ hickory. Far out fajita–the flavor I’m putting in the prize pack–is described as “A fiery stash of chilli, paprika and cumin puffs to take on your journey to self-discovery” on the website. They are definitely flavorful, so you might want to watch out what you pair them with! A single serving has 4g protein and 3g dietary fiber. It’s not the same as eating the chickpea, but it’s a definite snack improvement.
Hippeas also gives back. You can head to their website and read about current initiatives, including their support for Farm Africa. Oh, and they are hiring.
Chickpeatos: a crunchable munchable
Organic, kosher, gluten-free, vegan, non-GMO
When I tasted these in the fresh ideas pavilion, I was trying to describe the new Popped Chickpeatos to the guy working the booth. “They are like a Cheeto but made of chickpeas!” Um, duh, that’s why they are called ch-ickpea-tos. I immediately felt stupid and stuffed some more chickpeatos into my mouth so I had to stop talking.
Popped Chickpeatos
The non-popped Chickpeatos are roasted–NOT deep fried–in olive oil (except for the cinnamon toast flavor, which is roasted in coconut oil). Right now you can buy rosemary, spicy cayenne, and tomato basil (and cinnamon toast). They don’t have a lot of fussy ingredients; for example, here’s what’s on the ingredients list for rosemary chickpeatos: chickpeas, olive oil, rosemary, salt, garlic powder. Most of the ingredients are organic.
the not-popped Chickpeatos
Chickpeatos are great by themselves (I know, I tried them all!) but the company that makes them, Watusee, also has great recipes on the blog. How about chickpeatos instead of croutons? How about a recipe to use up the spices and crumbs that remain in the bag when you’re done? Check the blog. They have you covered. Watusee also makes a one-ingredient bread crumb substitute: chickpea crumbs! Anything you would use bread crumbs or panko on, you can use chickpea crumbs. It’s a sneaky way to add a wee bit of protein and fiber to any dish. Watusee also works to fight food insecurity–a huge problem in the United States–by donating products and supporting the Capitol Area Food Bank and D.C. Central Kitchen.
Chickpeatos have some nutritional punch that makes them better than your average chip. One serving has 6g protein and 5g fiber. A case of 12 bags (5 oz, 5 servings per container) purchased directly from Watusee is currently $45. They charge a flat $5 to ship.
But Wait! There’s More!
Chef Soraya can make my lunch any day–great to stash at work!
I could literally go on for another two blog posts on all the ways I saw chickpeas at Expo West. For example, I haven’t even mentioned hummus yet! Truitt Family Foods is a brand I knew before Expo West, as they were a BlogFest sponsor. I am a huge fan of the Fiesta Chili Lime hummus in go-cups (which I eat completely, then rinse the container to recycle it). Technically that flavor isn’t a chickpea product (the base is white beans and Greek yogurt, but the go-cups don’t require refrigeration), but I love it so much I had to mention it. I also visited Hope Foods, who I first met at Expo West last year and have subsequently seen at various race expos. If you haven’t tried the coconut curry hummus (or the frozen dessert hummus–yes! it’s a think!), try them at your first opportunity. Their booth always has so much energy, and they make all sorts of unusual flavors (lemon peppercorn, kale pesto, spicy avocado, to name a few).
Lilly’s hummus to go packs
This year I tried Lilly’s Hummus for the first time. Super smooth, based in Oregon, what’s not to love? My favorite is the roasted red pepper, and I just learned Lilly used hazelnut briquets (not the nuts, just the shells) to do the roasting. Great re-use of what is otherwise a “waste” product.
Hummus Pods are a brilliant way to enjoy hummus warm (and with tidy fingers)
But instead of going on and on, how about a giveaway?
Crunchy chickpeas! (Not in the prize pack, but I had a picture…)
Chickpeas Prize Pack! The prize pack includes a full-sized box of Banza penne, Hippeas swag (tote and buttons), Hippeas 4oz bag in far out fajita, Maya Kaimal chickpea chips in lightly salted flavor, Biena foods chickpeas in sea salt, information on Watuse Chickpeatos and Vana Life Foods, and misc. other Expo West goodies (to fill the box, because partially empty boxes are sad). Again, this prize is NOT sponsored, endorsed, whatever by any of the companies included. There is one Chickpeas Prize Pack. Open to mailing addresses in the United States and Canada only (sorry everyone else, but postage…)
Runner-up Prize Pack! This prize pack will consist of a selection of snacks and goodies from the Expo West show. It’s a pot-luck assortment, and will likely include some exotic chips, nuts, and fruit snacks. Again, there is one Runner-up Prize Pack. Again, open to mailing addresses in the United States and Canada only.
Yes, I agree that “clean your plate” is a dated rule (better option: “watch how much you put on your plate in the first place”), but I’m betting that’s the first thing the term “food waste” brought to mind. Most Americans likely associate food waste with at-home table scraps, or restaurant leftovers that go from plate to trash. The problem is much, much bigger than that. In August 2012, the Natural Resources Defense Council published an issue paper titled Wasted: How America is Losing Up to 40% of Its Food From Farm to Fork to Landfill. You read that right, FORTY percent. What I found most shocking is that most of that 40% has nothing to do with throwing out leftovers or not doggy-bagging your restaurant leftovers!
Some of Hungry Harvest’s offerings
Why you care about food waste:
80% of the fresh water used in the United States is used for agriculture (source) and roughly 25% of the entire fresh water supply is used to produce food that gets wasted (source)
roughly 50% all produce in the United States is thrown away—some 60 million tons (or $160 billion) worth of produce annually (source) and up to 1/3 of all food produced world-wide (source)
about 1 billion unpeeled/unopened food items are discarded annually in American schools (source)
wasted food that goes to landfills–not all of us have access to composting–generates methane (source); food waste has a carbon footprint of 3.3 billion tons of greenhouse gases, making food wastage the third top GHG emitter after the U.S. and China (source)
the United States produces enough food to sustain roughly 860 million hungry people, more than twice the amount needed to feed the true population of the United States (source) yet in 2015 42.2 million Americans lived in food insecure households [that means, roughly, they are not certain that food will be on the table for all upcoming meals] including 29.1 million adults and 13.1 million children (source)
But forget about the doggy-bagging and leftovers, as a whopping 38% (source) or more is wasted before it even has the opportunity to be eaten! Ever wonder why all the apples, in the grocery store are about the same shape and size? Or the carrots are all straight and about the same length? It’s because the nonconforming, weird-looking, too-big, too-small pieces are THROWN AWAY. It’s bad for farmers–they don’t get paid for the goods they grew–and it’s bad for the environment and the planet.
How can YOU reduce food waste?
Easy! Buy ugly produce! In California (SF Bay Area, now rolling out neighborhood by neighborhood in LA!), and UPDATE! Oregon too! check out Imperfect Produce (scroll down to score $10 in free goods!). In Baltimore, D.C., Virginia, Philadelphia, New Jersey and the surrounding areas check out Hungry Harvest (see below for a discount code!). Both are small businesses fighting food waste AND hunger. What do they sell? Hungry Harvest calls their produce “recovered” and explains it this way:
“Recovered” produce comprises fruits and vegetables that are perfectly fine to eat, but would have otherwise been thrown away. Recovered produce is often discarded because of aesthetic imperfections (think misshapen eggplants or off-color apples) or logistical inefficiencies (when grocery stores over-order produce, they can reject truckloads, and that usually gets thrown away).
Imperfect Produce calls their produce “ugly” but wants to assure you it tastes the same:
The produce we source is rejected purely for cosmetic reasons, meaning that taste and nutrition aren’t affected. Common reasons for produce being classified as “ugly” are: too small, wrong color, misshapen. We only source the most delicious fruits and vegetables, and we have strict quality-control measures in place to ensure that what ends up on your doorstep is fresh, delicious, and nutritious. If we wouldn’t eat it, we won’t sell it. We’re redefining BEAUTY in produce, not taste! And if for whatever reason you’re not satisfied with an item in your box, we will either replace it or refund the cost of the box that week.
It’s a win-win-win. Farmers get paid for produce that would otherwise become garbage. You get cheaper produce that may (or may not) look funny. Both companies donate produce to fight hunger, too! It works something like this:
My Imperfect (Perfect!) Experience
My neighborhood’s delivery day is Saturday, so I have until 3:00 Wednesday to customize my box. I get a small box of fruits and vegetables, since I travel a lot and live by myself. The basic cost (if I get whatever was assigned to the box that week) is $11-13 plus a small delivery charge ($2.99). On Monday or Tuesday I get a reminder email to check in and customize my box. (There is an option to not customize the box–surprise!–but since I’m picky I don’t often use that; you can also opt for just only fruit or only vegetables.) One of the things I like is that I can decide how much of something to get, and the Imperfect site tells me why it is “imperfect” as well as where it originated. Right now, Imperfect works mostly with larger family farms in California, but they are also working to source produce from Mexico and smaller family farms. I’m really excited to see what they can do!
Does anything in here look “imperfect” to you?? (My box this week)
My box this week had 1 pound of organic brussels sprouts, a blood orange, 2 pounds of carrots, 1 pound of creamer potatoes, a grapefruit, 1 pound of onions, a 1/2 pound of red bell peppers, romaine lettuce, 1 pound of mangoes (rejected for being too small, I can easily hold one in my hand), and 1 pound of organic lemons. I paid just $15.39, including the delivery charge. There were a ton of other choices, too. Each box also includes the “Weekly Beet,” a card that introduces a team member, gives a quick fact about one of the items offered that week (the asian pears offered the week of September 19th would have been rejected due to scarring and were grown in Kingsburg, CA), and a tasty recipe. Some of the recipes I have received are Blue Cheese and Asian Pear Tartines, Vegetarian Lettuce Wraps, Celery Root and Carrot Soup, Lebanese Pumpkin Hummus, and Fuyu Persimmon Salad. (You can find more recipes at imperfectproduce.com/recipes)
Some of the cards from my Imperfect Produce boxes
The pre-Thanksgiving box included a recipe booklet. Imperfect Produce does fun things, too. Once we got googly eyes in the box to decorate for a contest, and they recently sponsored a contest with Cape & Cowl, donating an additional five pounds of produce to the Alameda County Food Bank for every entry. I can easily set my box to “temporary stop” for vacation. I try to remember to set out my empty boxes Friday night, as Imperfect Produce can re-use them.
To score a $10 discount on Imperfect Produce: when you sign up for your first delivery, put my name (Elizabeth Bain) in the “referred by” box at checkout. (I hope you don’t mind that as an Imperfect Produce customer, this gets me $10 too.)
Hungry (for a) Harvest?
Clearly, I don’t live in Baltimore, D.C., Virginia, Philadelphia, New Jersey and the surrounding areas, so I’m not a Hungry Harvest customer–but if I lived there, I would be! I found Hungry Harvest on Twitter, and I’m thrilled to see there are other organizations doing the work Imperfect Produce does in other parts of the country. (I was extra excited to see they scored a deal on Shark Tank, which also helped fund some of my other favorite small businesses, including Wild Friends nut butters and Bombas socks.)
The Shark Tank set-up
So while I don’t have first-hand experience, it looks like Hungry Harvest shares pretty much all of the characteristics of Imperfect Produce. Delivery days are assigned by zip code, and there is a modest delivery charge. You can even have your produce delivered to your office! Hungry Harvest also offers add-ons (Imperfect Produce has these on a variable basis). Add-ons include products from other food makers that could go to waste while still being perfectly good to consume: fresh baked bread, coffee, granola, peanut butter, jam, pesto, and produce staple add ons (lemons, limes, etc.).
Sample box from Hungry Harvest
Like Imperfect Produce, Hungry Harvest sources mostly local produce but is also reaching out to prevent food from going to waste, offers organic options, allows you to customize your box (and choose a size), has easy cancellation/temporary hold, and shares recipes to use your yummy produce. For every box they deliver to a paying customer like you, Hungry Harvest donates 1-2 pounds of produce to those in need. Hungry Harvest has a unique partnership called “Produce in a SNAP,” a partnership with Baltimore City Public Schools to bring fresh, affordable produce to food deserts to promote healthy eating and fight hunger. The program allows food-insecure families and individuals who could benefit from affordable produce, including those on government assistance programs such as SNAP/EBT, WIC, and SSDI, to stretch their food budgets and put nutritious produce on their dinner table. (I cribbed that from their website, because I couldn’t say it better.)
Hungry Harvest can’t reuse the boxes, but can pick them up for recycling if you don’t have access to recycling. (No recycling? Seriously, the 1970s called and they want their wasteful environmental policies back.)
To score a discount on Hungry Harvest:enter code TRAINWITHBAIN at checkout.
Beyond Eating?
You know you can also support your local farmers’ market, especially if you don’t have an Imperfect Produce or Hungry Harvest nearby. (Most don’t have beauty pageant standards for their produce, so the weirdos can show up there.)
You can commit to less food waste in your household: freeze small amounts of vegetables for use in soups and stews, chop and freeze that onion before it goes bad, share with a neighbor. Compost food scraps using a commercial service if available, or a backyard compost or under-sink worm bin.
Local and state laws have a HUGE impact on how much produce gets wasted. The NRDC report details a few items you might watch for and ideas to reduce food waste. These include tax breaks for farmers that donate produce instead of trashing it, laws that allow individuals to donate produce from their home gardens directly to food banks (this is huge in California, where one lemon tree can shower an entire block with lemons), and changes in food labels’ use of terms like “sell by,” “best by,” and “use by” (currently under discussion at the federal level in the United States).
Disclosure: For the past few years I have been a member of the Rock ‘n’ Blog team, the ambassadors for the Rock ‘n’ Roll series. I’ve tried to blog about each of the races I’ve run, but I do have a day-job and there are only so many hours in the day…and thankfully posting about every race is not a requirement. The 2017 has not yet been selected (applications close on February 22nd, so if you are interested click HERE for the application), but I did apply. Just in case you’re not already aware of any potential bias I may have.
In New Orleans, bling happens
Don’t skip this one. I almost didn’t go to Rock ‘n’ Roll New Orleans due to stress at home and at work (and travel is stressful too) but man I am glad that I did! My flight left Oakland unreasonably early, and I arrived around 1 p.m. Pro Tip: if you’re just jetting away for the race and coming back again, pack light–check the weather first, but always pack something warm and dry in case of rain.
Friday I took a brief nap before my roommate arrived. We stayed at the Aloft, which is within walking distance of the half marathon starting line and not far from the marathon starting line. It was just a short walk to the convention center–and then another 2k to get to the other side of the convention center (it’s HUGE). Just before the convention center we picked up free samples of Monster’s new “Mutant” brand soda. I think this is supposed to compete with Mountain Dew, as it is a citrus-flavored soda in the standard 20 oz. soda bottle and packs 115mg of caffeine. Before cracking the lid I read the label–it also packs 290 calories and 70 grams of sugar! No, no thank you.
Rock ‘n’ Royalty
The Expo wasn’t huge, but it definitely had a New Orleans flavor, and more local participation than I see at many Rock ‘n’ Roll expos. Of course the ubiquitous green, gold, and purple of Mardi Gras featured prominently, and local running clubs and events had booths. I appreciated the healthy New Orleans resources (New Orleans is known for great food, but not necessarily health food), the bakery sampling (looked like King Cake, but was really a tiny croissant filled with cream and covered in sprinkles). As a New Orleans Mardi Gras krewe has its king and queen, so did Rock ‘n’ Roll New Orleans, complete with a coronation, confetti, and beads.
Missing our Hall of Famer, @matmilesmedals
Following the expo it was time to look for dinner. As I perused Urban Spoon and Google in what used to be the nook where the pay phones lived, a woman interrupted our discussion. “Excuse me,” she said, “are you looking for a place for dinner? Would you like some suggestions?” From a local? In a town known for amazing food? Heck yes!! We ended up at ___, which had a pan-Caribbean menu and everything from red meat to vegan dishes, plus a bar and amazing drink specials.
Like every other runner at Aloft, we too Lyft to the 5k. The location was perfect for a run, but less than ideal for actually getting there. One suggestion I’m sure LOTS of people made: provide transportation from central points in the various neighborhoods to the race start. We arrived as part of a convoy of Lyft and Uber and taxis. The starting line was just a short walk away. Also, it was freezing. I had packed for the weather that happened earlier in the week, and didn’t have an extra long sleeve for the 5k. Oops.
Me and “Gracie”
It was great to have Ann back to announce the races (she’d been out on maternity leave and while the guy who announced in her place was trying and did okay, he just wasn’t Ann). Prior to the race I ran into Derek, a Team RWB member who is continuing his quest to do a 5k every month, and my friend “Gracie” and her husband. The latter was something of a miracle, as we have repeatedly been at the same race but not managed to see each other. In lieu of trying to run any of it, I decided to walk to Gracie so we could catch up and have photographic rvidence of this monumental event. (Selfies or it didn’t happen, right?) The 5k was entirely within the park, whiich is freaking enornmous, The weather warmed up a little, but not too too much–my friends who ran were cold as soon as they stopped. The course passed by public art, a museum, and (of course!) music. I don’t claim to know what “the New Orleans sound” is, but I can tell you what the “I am a tourist here” music sounds like.
Obligatory hurricane in a geaux cup
I took a shower and a nap while my roommate did the swim and bike sections of his triathlon preparation workout, and then we wandered off to grilled cheese and a Rock ‘n’ Blogger meet up. From there I played tour guide–despite the fact I hadn’t been to NOLA since I lived in Austin–and we walked the French Quarter, checked out the insane line at Cafe du Monde, and gawked at architecture. Tourist day, for certain. There were snacks, some down time, and dinner, and then it was an early night to bed for us.
The next morning came too soon, and it was off to the races–literally. There was what looked like a great turnout for the half marathon, with plenty of silly costumes and Rock ‘n’ Roll spirit. Miraculously, I saw Gracie again, and we started to walk the course together. Since I was still feeling tight and regularly seeing my sports med person, I didn’t want to try to kill it. This means I missed the mimosa “aid stations” but I can’t complain. I decided to Instagram as I walked the first six miles. Perhaps the rest of the story is best told in pictures.
Preventing waffle crushThis was voted “best race sign” by virtue of being all over social media pretty much instantly
Disclosure: Earlier this year, I received complimentary Luvo entrees because I am a BibRave Pro. (Learn more about becoming a BibRave Pro, and check out BibRave.comto review find and write race reviews. It’s a great way to help race directors see what is working and what needs improvement, and to help other runners find out what a race is really like.) You can read my original review HERE. Please note that while Luvo generously provided the free entree coupons for the giveaway, Luvo had exactly zero input on the content or timing of this post. All opinions are my own.
I’ve been a Luvo fan since I first tried their steam-in-the-bag entrees in February, so I’ve been gently stalking them since them to see what might happen next. If you saw my review (hint: go read it now) you might remember I ended on a hopeful note, looking forward to more vegetarian entree options.
Later in March I was lucky enough to chat with the team behind Luvo at Natural Products Expo West in Anaheim, the premier trade show for everything in the natural foods, body products, lifestyle, and ingredients space.
The Luvo kitchen at Natural Products Expo West
Luvo had a brightly colored, multi-space booth featuring a see-inside kitchen and orange-clad waiters passing samples on trays. You’d better believe I accepted every vegetarian option I was offered! It was cool to get to chat with some of the faces behind the meals.
Since then, a new round of BibRave Pro team members have tried Luvo. Jeremy over at Confessions of an Amateur Athlete liked that they don’t come in wasteful plastic trays, but instead in small steam pouches. He also liked that Luvo takes pride in NOT adding a ton of sugar (and having just read Salt, Sugar, Fat I now know what a big deal that is–the vast majority of packaged foods have added salt and sugar to enhance or disguise their flavors). SlackerRunner had some issues remembering how to work the microwave–not an issue I face, sadly–but liked the taste of the no-soy, no-dairy, no-nuts, no-fish entrees she tried. Arizona Sun Goddess, on the other hand, called the new flavors she tried, “steamazing.” Melinda over at 30 Something Therapy liked some of the ones she tried better than others, and she’s on a gluten-free diet from what I’ve read. Carolyn from Run Fierce, Live Fit was initially skeptical about prepared frozen foods (she doesn’t eat much processed food), but Luvo won her over.
The Swag Mama really liked the variety of choices available but honestly didn’t love EVERY flavor she tried. Which brings me to the thing I was so excited to learn today and can’t wait to try Planted Bowls from Luvo:
COMING SOON! New vegan, gluten-free options from Luvo!
Okay, busted, I’m also gently stalking Luvo on social media. (Got a brand you love? I highly recommend this strategy for getting the scoop first.) I cannot wait to hunt these four–and their comrades–down and put them in my belly. Seriously, my schedule always has me on the hunt for healthier choices like Luvo, since I rarely have time to cook a whole meal for myself. Just as an example, I was only home for 30 hours for about 21 days of October.
Luvo’s Expo West booth displayed the goodness inside on the outside!
While I confirmed on Facebook that the new vegan bowls will be available at Expo West, I am hoping I can hunt them down much sooner. (I can never have enough fast and easy vegetarian lunch options that don’t involve the deep fryer in my building.) They are already on the Luvo website, so cross your fingers and think good thoughts that the Whole Foods in Oakland on Bay Street will start to carry them for me, okay? (That’s walking distance from my office.)
Want to try out Luvo for yourself? I have FIVE free entree coupons for you! These are manufacturer coupons that expire February 28, 2017 and it will be up to you to find your nearest Luvo dealer, I mean retailer, and redeem them before they expire. (Hint: check out Luvo’s “where to find” page to see if there is a grocery near you.) If you win, I will pop them in the mail to you when the giveaway ends.
Disclosure: the prize for this giveaway will be provided by siggi’s (legally: The Icelandic Milk & Skyr Corp.). Everything in this post is my own creation unless otherwise indicated. The folks at siggi’s did not preview or edit this post, it’s all me, baby!
A few years ago I stumbled on siggi’s and fell in love. Since then, I’ve learned more about the siggi’s story, and even met Siggi himself! As I’m writing this from Oakland, California I’m just one week out from the third IDEA World/Sweat Pink BlogFest, which siggi’s has sponsored for the past two years. Actually I SHOULD be in Indianapolis at FitBloggin’ and FitSocial 2016–which siggi’s is also sponsoring this year–but as you may have heard, Southwest had a little computer issue, and that left me stranded. Oops. In any case, I am thankful and happy to have siggi’s sponsor these events for health and fitness bloggers. I’m even more thankful they make a protein-packed, yummy skyr.
But back to the story. A few years ago I fell in love with siggi’s. At that time, siggi’s had one product: Icelandic style skyr, a strained non-fat yogurt. I wish I could tell you the story, but I honestly do not remember how it happened! I do remember two things.
Set up for a recent skyr tasting
First, I was very impressed by the ingredients list. Here is the ingredients list from the peach flavor in front of me:
pasteurized skim milk,
peaches,
cane sugar,
fruit pectin,
live active cultures
That’s it. Five ingredients, and I know what each one of them is and why it is there. (The package has a list of the live active cultures, in case your nerdy streak runs deep.) This was around the point that I started to get more picky about my food. While I still indulge in some items that are absolutely, inexcusably, 100% junk food, I’m trying to be more conscious of eating more whole foods. I really liked that siggi’s doesn’t have any artificial colors, flavors, sweeteners, or artificial anything else. I also really loved that there isn’t a ton of added sugar. The peach skyr sitting in front of me (150g serving size) has 11g of sugar, and 14g of protein, for example. Compare this to other yogurts and you’ll see how awesome this is.
No weird stuff in the ingredients means I’m happy to share
Let’s compare strawberries to strawberries. A serving of siggi’s strawberry skyr is 150g, and contains 11g sugar, 16g protein, and 120 calories. (I picked those data points because they are important to me.) Data from the respective manufacturer’s websites:
original Yoplait strawberry, serving size not listed on website (currently has 18g sugar, used to have 26g; 6g protein; 150 calories
thick ‘n’ creamy Yoplait strawberry, serving size not listed on website (28g sugar, 7g protein, 180 calories
Chobani (fruit on the bottom style) strawberry, serving size 150g (15g sugar, 12g protein, 120 calories)
I’m not picking on these guys–they are no better or worse than any other brand, store brand, etc.–those are just brands that immediately popped to mind when I thought of yogurt. I didn’t even bother to compare other “fruit on the bottom” styles to siggi’s, or the dessert flavors (i.e. anything with “pie” in the name) as those are a hot mess of sugar…and let’s not mention the yogurt marketed to kids with cartoon characters on it. Seriously, you might as well hand your kid a Snickers. Now sometimes you WANT a dessert, and I’ve been known to pick a certain coconut cream pie flavor of yogurt instead of a pudding…you make your own choices 🙂
My very favorite, as I love all things pumpkin spice and fall!
The “not a lot of sugar” brings me to the second thing I remember: the taste! One of the things I liked about the initial wave of Greek-style yogurts is that they are thicker than what I will call mainstream yogurt; I also liked that the initial offerings of those yogurts didn’t seem as sickly sweet as mainstream yogurt. My first taste of Skyr blew my mind! It’s thick and smooth and creamy. If you open a container and hold it upside down (don’t squeeze!) it is so thick that it will stay in the container. When I eat it, I feel like I am eating something of substance–and not just because of the 14g of protein–because it has a creamy mouth-feel. While you don’t have to chew it (it’s yogurt), it feels more satisfying to me than mainstream yogurt, more like a solid breakfast. I learned it takes four times as much milk to make a serving of siggi’s as it does to make a mainstream yogurt.
As seen in my local grocery!
After I decided I loved the products–seriously, I said “goodbye!” to the rest of the yogurt world and haven’t looked back–I became a member of the inaugural siggi’s Culture Club. Each month we had a challenge to focus on, all about sharing the love of siggi’s. I took coupons for freebies to my yoga students and they universally loved siggi’s. My current favorites are seasonal flavors: pumpkin in the fall, and strawberry basil in the summer. Other flavors in the siggi’s family include peach, raspberry, strawberry, pomegranate & passion fruit, blueberry, orange & ginger, vanilla, mixed berries & açai, and (of course!) plain (with no added sugar). All of these come in single serving cups, and the vanilla and plain come in economical 24 oz. packages as well.
Whole-fat milk skyr is even thicker and creamier
siggi’s now makes other products in addition to the Icelandic style skyr strained non-fat yogurt, including a low-fat mile skyr (2%milkfat), whole-milk skyr (4% milkfat), filmjölk (a drinkable yogurt), and tubes (a kid-friendly to-go product with 5g sugar and the same five basic ingredients). I haven’t tried anything but the skyr yet, though I’m stalking my local retailers for the others.
But enough about my experience, here’s a chance to win your own!
The fine print: There is ONE prize, which consists of coupons for free siggi’s. If you eat one a day, it’s a 30-day month’s worth. After I contact you, you’ll have seven days to claim it; at that time you must provide your mailing address so I can send it to siggi’s and they can send you the prize! a Rafflecopter giveaway
