Starbucks Record & Illegal Birthday Eats

Nothing says ‘I love you’ like free.

 

Or cold, hard cash.  Either way.

By now we are all aware of the free Starbucks drink on your birthday.  Even though I didn’t get an offer this year – wtf?!  People like to make a game of how much they can get – whether its a birthday freebie or just to pay too much for already over-priced coffee.  The previous record for ONE drink was $54.74.  Child’s play!

starbucks epic order

A Florida woman managed to order a $60.58 Frappuccino.  According to Consumerist, the drink consisted of 60 shots of espresso, matcha powder (gotta stay healthy!), and caramel, white mocha, and hazelnut syrups. She even brought along a jug for the barista so it would all fit!  I’m assuming she didn’t drink it all… I didn’t see any follow up reports about her having a caffeine-induced heart attack.

Yet another way to order obnoxiously at Starbucks.  You’re welcome.

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This WIAW is a birth-day east celebration!  Actually, it was pretty mundane until dinner… I was busy at work and I knew what was coming to me for dinner!

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Read on for my eats, and then check out Jenn’s blog for everyone else’s delicious creations!… 

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Elvis Jicama Porridge

The King needs no introduction.

 

That’s code for “I couldn’t think of anything cleaver.”

Seriously though.  How can you go wrong with peanut butter, bananas, bacon and chocolate?  Maybe if you’re vegan… but you could add TVP bacon or salted nuts instead!  The key is the sweet and the salty.

Elvis Jicama Porridge

 

You see the good, so where’s the strange?  I’m assuming some of you will think the jicama is (still) strange.  Think of it like chicken.  Or oatmeal if you want a more breakfast-y analogy.  It takes on any flavor.

What results is a bowl of creamy, peanut buttery porridge topped with sweet ‘naners and chocolate with salty deliciousness.  Mmmmm… bacon…

Elvis Jicama Porridge

I need a cold shower…

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Elvis Jicama Porridge

Elvis Jicama Porridge

  • Jicama porridge
  • 2 T peanut flour (or peanut butter)
  • Banana slices
  • Bacon pieces
  • Chocolate Syrup

 

Prepare jicama porridge according to these instructions, adding peanut flour at the end.

Top with desired amount of banana slices, bacon “sprinkles,” and chocolate syrup.  I made a quick syrup using cocoa powder, unsweetened vanilla almond milk, and a little stevia.  

Devour.

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How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.

Sprint 2 the Table

 

 

Remember to use #strangebutgood in any Tweets and Instagrams of your creations. :)



***

Don’t forget to record your #MoveHappy workouts here for a chance to win this week’s prizes from Quest and Nutrix Hawaii!

Are you a fan of the King?

What is your favorite oatmeal topping?

 

Bread, Breakfast, & Jackson Pollack

Weekends are for wandering.

 

But don’t get lost.

I did lose a car key… but I had a spare!  I have no idea where it is.  This is not at all relevant to this wandering post.. My weekend started out strong with an attempt at homemade bread on Friday morning.  I had bookmarked Sarena’s gluten-free bread recipe when she shared it on Lindsay’s blog weeks ago.  I have a fear of making yeast bread, but I’d had bread made by Sarena before and couldn’t wait to try it for myself.

The flavor was great, but I think the chef was to blame for the too-dense texture.  Sarena’s recipe says to use a mixer.  I used my hands.  Next time I’ll try whipping the eggs first to get some air in!  Or I may crash my mom’s house to use her mixer. ;)

Gluten-Free Bread

… 

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Brinner of Champions

I’m a sweet and salty girl.

 

Literally and figuratively.

bacon and peanut butter combo may sound strange to you, but they are are soul mates in my book.  Unfortunately those two alone do not a dinner make.  I came home after a beer or two with my boss in need of treat-tooth satisfaction.  Bacon and peanut flour* sauce were an obvious choice, but I needed protein and carbs.

*I order my peanut flour from iHerb.  It’s my favorite because there are NO additives – just de-fatted peanuts.  Use discount code USO924 for $5-10 off your order!

Brinner of Champions

 

Brinner is the best of treats.  All the sweet and savory you can eat!  I put my bacon in a pan to cook up slow and crispy while I prepped the rest.

The prep was easy.  I stuck my cocoa-cayenne-cinnamon kabocha under the broiler to bake while I mixed up the peanut flour sauce.  Next I whisked the eggs with maple extract.  Then I changed a light bulb… and by that time the bacon was done.  I reserved the grease for a later TBD use and cooked the eggs in the pan with the salty bacon remnants.

Brinner of Champions

 

Are you disgusted yet?  I’m not.  I layered it on a plate, crumbled my bacon like sprinkles, and topped it off with shredded coconut.  There weren’t real measurements, just a pile-on of satisfaction.

It was the Brinner of Champions.  I was disgusted that it had to end.

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Brinner of Champions

Brinner of Champions*

 

Cook bacon over medium heat.  Be patient – the slower you cook it, the crispier it gets!  Meanwhile, prep the kabocha, mix peanut sauce, and whisk eggs with maple extract.

Plate the eggs, top with kabocha, bacon, peanut sauce, and coconut flakes.  Devour.

*There are no measurements to this.  Make as much bacon and eggs as you’re hungry for!

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How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.

If you’re not a blogger, you can still share your recipes on Instagram with the #strangebutgood hashtag.

Sprint 2 the Table

 

 

Remember to use #strangebutgood in any Tweets and Instagrams of your creations. :)


***

I’m co-hosting a challenge with Heather for the month of July!  Stay tuned for details next week… there are going to be some awesome prizes from a few of our favorite brands.  Get excited, y’all. ;) #movehappy

Do you like a sweet or savory brinner?  I clearly like a combo.

What is your Brinner of Champions?

 

Spirulina Cherry TVP Oats

Green is so easily considered strange.

 

So this recipe feels like a cop-out.

These green oats are legit strange though!  It’s not the green you’re expecting, and it’s not really even oats.  If you’ve been reading for a while, you know I have a thing for TVP oatmeal.  TVP (Texturized Vegetable Protein) is like chicken.  Or tofu.  It tastes like whatever flavor you apply to it.  A sweet bowl of TVP oats isn’t hard to make good!

Spirulina Cherry TVP Oats

 

Now for the green part.  It’s spirulina.  Heather repped Nutrex Hawaii at the Blend Retreat this year and generously shared a few samples with me.  To be honest, I wasn’t quite sure what I’d do with it.  I knew it’s healthy.  Spirulina is a microalgae that grows naturally in healthy bodies of water.  It’s good for energy, immunity, cellular health, and cardiovascular, eye and brain health.  It’s also high in protein and Vitamins A, K1, K2, and B12. 

Did I mention it’s super-green?  It begs for #strangebutgood applications.  You want a bite, I swear…

Eat Me

 

Also found at Blend was a shiny new bottle of Cherry-Vanilla NuNaturals Liquid Stevia.  I’d had it before and loved it, so I was excited for the refill.  Of course, I mixed in my Growing Naturals vanilla rice protein (don’t forget about the freebie code!).  Gotta keep fueling the muscle growth!

Protein powder adds stay-power AND a fantastic creaminess to your morning bowl of deliciousness.

Spirulina Cherry TVP Oats

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Spirulina Cherry TVP Oats

Spirulina Cherry TVP Oats

  • 1/3 C TVP
  • 1/4 C oats
  • 1/2 C water + 1/4 C
  • 15 grams vanilla protein powder (I used 1/2 scoop of Growing Naturals)
  • 1/4 C cherries, chopped
  • 1/2 tsp cinnamon
  • 1/4 tsp butter extract (optional – you can also use vanilla or almond)
  • 4-5 drops Cherry Vanilla Liquid Stevia (or preferred sweetener)

 

Add the TVP, oats, and 1/2 C water to a small pot, stir, and bring to a boil (you can also microwave it like oats).  

Reduce heat to a simmer and cook about 10 mins, until mix softens and thickens.  

Stir in protein, cherries, extract, and stevia.  Add more water as needed (~1/4 C).  Allow to cook for 2-3 more mins. The mixture should be silky smooth.  

Scoop into bowl and add your favorite toppings.

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How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.

If you’re not a blogger, you can still share your recipes on Instagram with the #strangebutgood hashtag.

Sprint 2 the Table

 

 

Remember to use #strangebutgood in any Tweets and Instagrams of your creations. :)



***

I’m back from my NYC adventures (check out Instagram if you’re curious) and SO ready to get back in the kitchen!  More recipe are sure to come! :) 

Have you ever had spirulina?

 What is your favorite oats mix-in?

 

Blend Your [Growing Naturals] Protein

My Blends are Strange.

 

But oh-so-good.

Today I am in Utah for the annual Blend Retreat!  I look forward to this retreat all year… and I feel especially lucky because I get to represent Growing Naturals again this year.  I wish I could share them with everyone (but scroll on down for a sweet freebie offer).  You should all come to Blend next year!  If you can’t be there this year, be sure to follow along on Twitter and Instagram for the live action.

Last year they were a huge hit with the other bloggin’ ladies, but here are a few reasons I personally love them:

Reasons I love Growing Naturals:

  1. Not chalky
  2. Great flavor (not fake-tasting)
  3. Super-clean (vegan, soy-free, and gluten-free!)
  4. Low in sodium, sugar, and carbs
  5. Their staff rocks – they are passionate about their product and committed to health!

 

Growing Naturals truly is my favorite protein to use. I love to use it in all the things!  It’s fantastic raw in smoothies like my favorite Mocha Beet Frapp and Carrot Cake Batter Shake, or baked into Plantain Ginger Bread.

Plantain Ginger Protein Bread

 

Rather than one of my own #strangebutgood creations this week, I wanted to feature some favorites from my Blends who use Growing Naturals!

My “original” Blend, Sarah, is the first blogger I met in real life.  We will miss her this year, but will celebrate her strangeness today with her Strawberry Pineapple Cilantro Smoothie:

Strawberry Pineapple Cilantro Smoothie

 

Strange creation #2 comes from a Blend who I basically invited myself to visit… having never met her… in Switzerland!

Lucie is one amazing woman.  I wish she could make it to Blend, but I guess coming from Europe would be a little pricey.  Instead, we should all make her Green Protein Pancakes in her honor! ;)

Green Protein Pancakes

 

Last (but certainly not least) is a Blend I will get to see tonight!  My brother from another mother, Lindsay!
This lady knows more about fueling with food and gut health than anyone I know.  I’m so glad she’s agree to share 3 strange but healthy recipes today!

Grain-Free Superfruit Bread

Superfruit Bread

Orange Dream Machine Smoothie

Orange Dream Machine Smoothie

 

Mexican Chocolate & Walnut Healthy Balls… errr… Bites

I have made these, only I subbed sunflower seeds for the walnuts.  They rocked my balls off.

Mexican Chocolate & Walnut Healthy Bites

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How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.

If you’re not a blogger, you can still share your recipes on Instagram with the #strangebutgood hashtag.

Sprint 2 the Table

 

 

Remember to use #strangebutgood in any Tweets and Instagrams of your creations. :)



***

Want to try Growing Naturals for yourself?  Sign up to be a Growing Groupie and enter discount code sprint2thetable at checkout for a free bottle of Simply Soapberry (their natural laundry detergent) and a free 1lb container of protein powder. Offer expires 09/06/2014.

What is your favorite protein powder recipe?  

What was the last recipe you tried from a Blend?  (Blend = Blogger + Friend)

 

Georgia Peach & Tempeh Hash

Invariably when I tell someone I’m from Georgia they exclaim “A Georgia peach!”

 

This annoys the crap out of me.  Same goes for “Hot-lanta.”

What does not annoy me are actual Georgia peaches.  This time of year you can’t walk through a farmer’s market without passing a giant table filled with the fragrant fruit.

I’m a fan of using them in sweet concoctions like Peach Cobbler Chia Pudding, or for a strange-but-summery appetizer like this Peach Caprese Salad.  Having been there, done that, I decided to try something a little more ambitious this week.  A brinner.

GA Peach & Tempeh Hash

 

Standing in the fridge door, I had my own version of Chopped as the strange (but good) idea evolved.  Sweet, yet savory.  I wanted bacon but was unwilling to go to the store.  Tempeh is a good stand in for bacon!  Honey mustard sounded good with a hash, and I finally remembered the horseradish I need to use (it expired in 2013… clearly just a suggestion).

My Georgia peach needed to be used and it seemed to me that it would go well with honey mustard (it did).  The sweet from both the fruit and mustard balanced out the tang from the tempeh and horseradish.  It was entertaining without being distractingly confusing to my tongue.  #TWSS

Ga Peach & Tempeh Money Shot

 

When you obtain local eggs, you know they need to be placed on all the things.  Besides, how can you have a brinner without #yolkporn?

Don’t skip the egg.  It made for a lovely dressing that tied the whole thing together perfectly.  Like a symphony in mah mouth.

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Georgia Peach & Tempeh Hash

Georgia Peach & Tempeh Hash

  • 2 tsp honey mustard
  • 2 tsp horseradish sauce
  • 6 oz tempeh, cubed
  • 1/4 C red onion, diced
  • 1 medium potato, cubed
  • 1 peach, diced
  • 2 eggs, fried

 

Preheat oven to 400.

In a small bowl, mix together mustard and horseradish.  Toss with tempeh cubes and spread evenly on a foil-lined baking sheet.  Baked 10-15 mins, stirring half way through.

Meanwhile, grease a large skillet (I used coconut oil) and heat over med-high heat.  Add the potato cubes and cook until they are tender and browned on the bottom, stirring occasionally (~15 mins).

Stir in onions and sauté onions until translucent (~5-6 mins).

Removed tempeh from oven and add to skillet along with peaches.  Cook until peaches are heated through (~2 mins).  Stir in any remaining horseradish sauce and with salt, pepper, and red pepper flakes.

Transfer the hash to plates, top with the fried eggs, and serve.

Makes 2 servings.

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How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.

If you’re not a blogger, you can still share your recipes on Instagram with the #strangebutgood hashtag.

Sprint 2 the Table

 

 

Remember to use #strangebutgood in any Tweets and Instagrams of your creations. :)



***

This weekend is the Atlanta Food & Wine Festival.  It’s my 4th year going – bring on the beer and donut pairings!

Do you like fruit in savory dishes?

What is your state/town known for?  Any annoying intros?

 

Strange But Good Trials

I have some strange friends.

 

In the most delicious sense of the word.

One of my favorite things about #strangebutgood every week is all of the fun ideas I get from all of the link ups.  I pin them to the #strangebutgood board for safe keeping until I can make them.  Last week’s links were so good I’ve already tried two!

Exhibit A

Chocolate PB Pancakes

Arman’s Sea Salt Dark Chocolate Waffles Pancakes.  I basically followed his recipe, except I reduced the milk so they would work as pancakes and I replace the sugar with Xylitol.  They were the fluffiest rounds of deliciousness I’ve made in a while!

My topping was peanut flour sauce (peanut flour + stevia + coconut milk) and the following strange creation…

 

Exhibit B

Cocoa-Maca Pancakes

Christa’s Chocolate Maca Hemp Seed Spread has been my topping of choice lately.  It was so easy!  I just dumped everything in my Vitamix and blended away.  I left mine a little chunkier than Christa – I’m a fan of crunchy nut butters, so I thought this should be similarly treated.

I couldn’t decide if I wanted chocolate spread or a little #yolkporn atop my protein pancakes yesterday.  So I had both.

Other things this is good on: ice cream, protein bowls, apple slices, carrots, sweet potatoes… your finger…

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Then there’s the honor of having someone actually brave MY #strangebutgood recipes!  Both Megan and Heather braved my Creamy (Raw) Red Pepper Soup and gave it the Instagram post of approval!

Red Pepper Soup

Raw Red Pepper Soup

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How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.

Sprint 2 the Table

 

 

Remember to use #strangebutgood in any Tweets and Instagrams of your creations. :)



***

Speaking of strange… I’m headed to a crawfish boil tonight.  Those little bugs creep me out!

Have you made any #strangebutgood recipes?

What is your favorite thing to top with a seed/nut butter?

 

Life is a Jungle Gym + WIAW

Life is a jungle gym.

 

Did anyone else read Lean In?

In Lean In, Sheryl Sandberg refers to your career being a jungle gym rather than a ladder.  The same goes for life.  The secret, in my opinion, is to be flexible and not to let things get too under your skin.

success

 

A couple of weeks ago, I began a cleanse.  I’d been developing some bad habits and was feeling bloated and “meh.”  I also decided to have a food intolerance test done.  It turns out I had a lot of intolerances!  (Click here for more on that.)  Given that I was going to have to cut a lot of things from my diet, I ditched the cleanse.  Wheeeee…. monkey swing to the next bar!

The cleanse wasn’t so hard to give up – I was to the point of having protein back and my every levels are off the charts again.  (Side note: I’m still amazed by how that lack of protein wiped me out – and I was still getting as much as most of America eats!)  The harder part was figuring out how to avoid staple foods that I’d developed intolerances to.  No drugs, bro.

No drugs

 

My diet/nutrition a jungle gym.  Flexibility is key.  I have a choice to stay where I was and continue to feel uncomfortable, or to make some changes.  The food elimination is only 3-6 months (depending on the degree of sensitivity).  That’s not that long – a small price for me to pay for a solution.  So.  Here I go…

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This WIAW is second day with my food intolerances eliminated from my diet.  I’m sure I’ve slipped up (especially with cow’s milk), but I’m getting the hang of it.  Now that I’ve started, it’s not quite as bad as I made it out to be in my head. *knock on wood*

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Read on for my eats, and then check out Jenn’s blog for everyone else’s delicious creations!… 

Read More »