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*

WIAWbutton

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

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Strange But Good: Coconut Jicama Porridge

There’s more than one way to make a bowl of oats.

 

Breakfast without carbs is just wrong!

Going without oatmeal or bread is not an easy task.  I refused to believe I had to do it for the cleanse.  Oats don’t have to be made with oatmeal!  I’ve made a paleo version before.  However, making oat-less oats without eggs made it a little harder… but it can be done with the help of a strange, but good ingredient: Jicama!

Coconut Jicama Porridge

 

Jicama can do anything.  Nachos, edamame salads… and oat-less oatmeal.  However, I prefer to call this porridge because a) I left it a little more moist that I would my oats and b) I think using words like porridge makes me sound sophisticated and British.

You can use protein powder or leave it out.  Simply increase the liquid if you add protein.  I really liked the additional creaminess it adds, making it even more oatmeal-like.  Toppings are the best part – I used strawberries and kabocha.  I’ve also done it with blood oranges (awesome with the coconut, btw).

Jicama Coconut Porridge

Trust me on this one.  Really.

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Coconut Jicama Porridge

Coconut Jicama Breakfast Porridge

The Base:

  • 1 C raw jicama rice
  • 1/2 C unsweetened almond (or coconut) milk
  • 1/2 tsp coconut oil
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger

 

My Adds:

  • 1/2 scoop pea protein powder (mixed with ~1/4 C water to thin)
  • Strawberries
  • Kabocha squash (pre-roasted)
  • Ground flax

 

Peel jicama and chop into chunks.  Place jicama in a food processor or blender and pulse until a rice-like crumble forms.

Place all ingredients in the porridge “base” in a pan over medium high heat.  Cook until mixture starts to bubble.  If using protein, add it here.

Continue to cook until most of the liquid is absorbed and mixture becomes creamy (~5 mins).  Taste and adjust spices or add sweetener as desired (I didn’t need any).

Transfer to bowl and enjoy!

Makes 1 serving.

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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. :)



***

It looks like I’ll be going without some food stuffs a little beyond than this cleanse… more on that later…

Have you ever had jicama?  How did you eat it?

What’s your favorite non-conventional breakfast?

 

Mocha Plantain Protein Bread with JAVAPRO

Some days I need a caffeine IV.

 

The following post is sponsored by FitFluential LLC on behalf of JAVAPRO.

I’m actually not a huge coffee drinker.  It takes too long for me to drink!  By the time I’m half way through the cup, it’s cold.  That’s not to say I couldn’t use the caffeine.  I’m not a morning person, and the flourescent lights in my office don’t help matters.

Javapro

 

What I do love are protein powder creations.  Since I can’t bring myself to drink enough regular coffee, I was thrilled with Nature’s Best offered me a bag of their new Mocha JAVAPRO whey protein powder.  It never even crossed my mind to drink it.  I was excited to bake with it!

Side note: I’ve never actually had a traditional protein drink just mixed with water.

Mocha Plantain Protein Bread

 

This is protein powder is unique because it includes real coffee!  Finally, a way to get my caffeine fix without struggling to finish a hot cup ‘o joe.  I immediately used the JAVAPRO protein powder in my traditional untraditional way.  It may seem strange… but it’s good!

Mocha plantain bread!  With peanut sauce… is there anything peanut butter isn’t good with?

Mocha Plantain Protein Bread

 

I’d made a Gingerbread Protein Bread in the past, and I used that recipe as the base for this mocha java version. The mocha flavor was perfect for this chocolate lover, and I really enjoyed the shot of energy the cake-like bread gave me.  Plus, who doesn’t want an excuse to eat cake for breakfast?

One serving of the protein powder packs 20 grams of protein and 80 mg of caffeine; perfect for pre-workout muscle fuel for endurance and energy!  For  more information, check out their Facebook Page.

Javapro Nutrition

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Mocha Plantain Protein Bread

Mocha Plantain Protein Bread

  • 1 medium plantain, fully ripe*
  • 1/2 cup liquid egg whites
  • 1 tsp cinnamon
  • 1/4 tsp no sodium baking powder
  • 1 serving mocha java protein powder (31 g)

 

Preheat oven to 350.

In a small blender (I used a Magic Bullet) blend all ingredients except the protein powder.

Add protein powder and blend again until just combined.

Pour into a prepared pan (I used 8-in round) and bake for 15 mins.

Makes 2 servings.

*A plantain is fully ripe when the skin has turned almost black; it will be aromatic and sweet.

Approximate nutritionals (for 1 serving): 161 calories, 1.2 g fat, 124.9 mg sodium, 21 g carbohydrates, 1.9 g fiber, 9.4 g sugar, 17.4 g protein

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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. :)



***

I’m gearing up for a weekend of fun… two of my most #strangebutgood blends, Heather and Sarah, are in town!!!  Follow our shenanigans on Instagram!

Are you a coffee person?

Have you ever made a plain protein shake (protein + water)?

 

7 Tofu Meatless Monday Recipes

I’m a big meat eater.

 

That’s an understatement.  It’s also what she said.

Oddly enough, I went vegetarian for a while and even vegan for a hot minute.  I realized my body does better with meat in my diet, but I learned a LOT about ingredients and creativity from those meatless months.

This Meatless Monday MMAZ Heather chose one of my favorite ingredients: Tofu.  In honor of my meat-free days, I opted to do a round up of some of my favorite tofu recipes.  I still include these in regular rotation!

Grilled Protein PB&J

Grilled Protein PBJ… 

Read More »

Kabocha and Black Bean Frittata

There’s something special about a hot breakfast.

 

Forget Folger’s in my cup – I want eggs!

As someone who is continually unable to get out of the door on time, hot breakfasts aren’t exactly practical.  This means food prep is especially important.  And it has to be high protein – I need stay-power!

I bring you the Kabocha and Black Bean Frittata.

Kabocha and Black Bean Fritatta… 

Read More »

Banana Chocolate Chip Protein Muffins

Elvis had it right.

 

Except for the whole dying on the toilet thing…

The King was known for banana and peanut butter sandwiches.  And music, of course.  That classic combo has been one of my favorites for years.  My mom used to make those sandwiches for us… with mayonnaise.  #strangebutgood from an early age!

Banana Chocolate Chip Protein Muffin stack

 

I left the mayo out of these muffins, but added chocolate.  They also contain protein.  Probably not strange to many of you, but my co-worker called me a “nut bag.”

(She calls me this In an affectionate way – she’s my tater tot-eating work wife.  Sometimes I steal a tot, but she never steals my food.  I win!)

Banana Chocolate Chip Protein Muffin insides

 

Anyway, eat these.  The bananas, Greek yogurt, and nut butter give these a rich but not-too-sweet taste and a velvet-like texture.

Once you pop, you can’t stop.

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Banana Chocolate Chip Protein Muffins

Banana Chocolate Chip Protein Muffins

Inspired by Ari’s muffins

  • 1 large ripe banana, mashed
  • 2 T Xylitol (or other sweetener)
  • 1/4 C plain Greek yogurt
  • 2 egg whites (6 T)
  • 3 T unsweetened almond milk
  • 1/4 C nut butter (I used Onnit Cashew Walnut Butter)
  • 1 tsp vanilla extract
  • 1 T melted coconut oil
  • 1/4 flour (I used spelt)
  • 2 scoops (62g) vanilla protein powder (I used Growing Naturals Rice Protein)
  • 1/2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/4 C chocolate (or carob) chips
 

In a large bowl, add banana, sugar, yogurt, egg whites, milk, nut butter, vanilla, and coconut oil in a bowl and whisk together until combined.

In a medium bowl, whisk together the dry ingredients in a separate bowl.

Add the dry to wet ingredients and stir together until just combined.

Fold in chocolate chips.

Pour batter into greased muffin tins.  Bake at 350 for 20-25 minutes, or until toothpick come out clean.

Makes 10 muffins.

Approximate Nutritionals (per muffin): 131 calories, 5.8g fat, 38.6g sodium, 12.2g carbohydrates, 2.2g fiber, 2.9g sugar, 8.6g protein
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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. :)


***

Now I have “Love Me Tender” stuck in my head.

Are you a banana and peanut butter fan?

What’s your favorite Elvis song?

 

Strange But Good: Peanut Avocado Sauce

The secret is always in the sauce.

 

Literally.

I am sure someone is going to say they’ve done this before, but maybe not on top of this eggy breakfast item.  I’m not sure if it’s an egg crust or what, but it was good.  And it was made ever more strange with a peanut nutty topping.

Peanut Avocado Egg-cake

 

Peanut flour and avocado sauce.  Avocados are a fairly neutral flavor, and they add amazing texture to foods.  I love to use them in scones, chocolate cake, and shamrock shakes to add healthy fat and a creamy smoothness.  So why not in a sauce?

I mixed it together with a little almond milk and stevia before spreading it across a cinnamon-egg “crust” and adding blackberries and jicama to the top.  I purposefully left little pieces of the avocado in there… you know, for added strangeness.

Peanut Avocado Egg

 

If you are a texture junkie like I am, you will adore this.  From the smooth spread to the juicy berries to the crisp jicama, each bite is a party in your mouth (that’s what she said).

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Peanut Avocado Eggs

Peanut Avocado Eggs

  • 1/4 avocado
  • 1 T peanut flour
  • Stevia, to taste
  • Almond milk (add to desired consistency)
  • 1/2 C egg whites
  • 1/4 tsp cinnamon
  • Optional toppings: blackberries, jicama

 

In a small bowl, mash avocado.  Mix in peanut flour, stevia, and almond milk, adjusting to desired consistency.  Set aside.

In another bowl, whisk together egg whites and cinnamon.  Place in a small pan and cook over med-high heat until almost done.  Flip to finish off the top.  It will form a sort of egg white pancake.

Place egg whites on plate, spread with peanut sauce, and top as desired.  Enjoy!

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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. :)



***

I realize the photo quality is even lower than usual.  It’s been a tough couple of weeks… sorry…

What’s the strangest way you’ve used avocado?

Have you had jicama before?  It’s like if an apple and a potato had a love child.  In a good way.