Hatch Chile-Cherry Breakfast Wrap

Cooking is hard on one foot.

Rather, motivating to cook is hard.

I’m feeling a bit better now – limping much faster – but it was a struggle earlier in the week.   Sunday morning it took me 3 hours to convince myself to get up to make breakfast.  If you know me at all, you know that if I delay a meal, the struggle is real.  When I finally dragged my ass off the couch, I knew I had to make it worth the effort.  That’s just what I did with the strange sweet ‘n spicy combo.

Hatch Chile- Cherry Wrap

Hatch chiles are only in season for a few weeks.  They’re grown in one region, the Hatch Valley, along the Rio Grande in New Mexico.  The terrior gives them an deliciously strange smoky, earthy flavor.  I’m in love.

Craving so sweetness for breakfast, I loaded up my last Julian Bakery coconut wrap with cherries too.  I sautéed the hatch chiles and cherries with a bit of turkey (totally optional), and I added a schmear of Roots sriracha-mango hummus.  (I had to mix in more sriracha… some like it hot!)

Hatch Chile-Cherry Breakfast Wrap

It’s not breakfast without #yolkporn.  If you’ve never bitten into a wrap or sandwich that’s stuffed with a runny egg… well, you just haven’t lived.  The joy in insurmountable.

I’m not exaggerating.

Hatch Chile-Cherry Breakfast Wrap

That’s a wrap.

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Hatch Chile-Cherry Breakfast Wrap

Hatch Chile-Cherry Breakfast Wrap

  • 1/2 C cherries, pitted and sliced
  • 1 Hatch chili, sliced
  • 1 oz, turkey (optional)
  • 2 T hummus
  • 1 wrap
  • 1 whole egg

In a small pan, sauté cherries, chile, and turkey (if using).  Meanwhile, shcmear a wrap (or toast) with hummus.  When cherries and chiles are softened, transfer to the wrap.

In the same pan, cook an egg to your desired level of doneness.  Place egg on top of wrap, roll up, and enjoy!  

Note: I added basil for garnish.

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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 know you’ll ask… yes, I really like the wraps.  But yes, the are extremely expensive.  I buy them and hoard the pack for a couple months.

Have you tried a hatch chile?

How do you like your eggs?

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 »

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!

_______________________________________________________________________________________

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.

 

3 Surprisingly Quick Meals

A little prep can go a long way.

 

This is why Sundays are sacred.

If I do my weekly shopping and prep right, I don’t need a detailed meal plan.  My preference is to make a bunch of stuff and then figure out what flavors I want to add and how to mix and match it throughout the week.  Variety is the best way I know to stay on track.  If I’m not interested in what I’m eating, I’m not content.

Here are three meals that I threw together quickly when what I had on hand.  They look fancy-ish, but in reality they were incredibly easy (and fun) to make.  Who doesn’t think quickies are marvelous? ;)

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The incredible, edible egg is one of my favorite breakfasts.  This wrap was inspired by a french toast craving on an icy morning, and the fact that I was out of bread.

I kept the stuffing simple with cottage cheese, but you could use Greek yogurt, fresh fruit, and any number of spices.  Adapt it to your preference, and what you have on hand.

Stuffed French Toast Egg Wrap… 

Read More »

Creating a Life & Creating Fun Recipes

Who doesn’t love a holiday?

 

Especially one that lends itself to so many inappropriate jokes…

Step 1…

 

I know Halloween isn’t technically a holiday (i.e. we still have to work), but it one of my favorite festive events.  I won’t be party-ing it up this year, so I’d like to ask all of you benevolent ghouls to have an extra drink/Reese’s pumpkin/costume fun for me.

Not to worry, I plan to taking a nice walk through a neighborhood to scope out the trick-or-treater costumes while trying not to look like a creeper.  Watching all the kids having so much fun in pursuit of a sugar-high is the best part anyway.  Well, second only to knowing I don’t have to come home and try to put an over-stimulated child to  bed.  ;)

Kat is in the spirit too!  She has some new to share… I think you’ll agree that she deserves to celebrate a little extra tonight…

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Creating a Life & Creating Fun Recipes

by: Kat

Even when you think you have it all figured out, you still have a chance to change and create.

It just occurred to me recently how much change has happened in my life this year that I don’t even really recognize my life (Editor’s note: that happened to me a couple of years ago… crazy, isn’t it?!  Life is so good.).  With all the changes happening, it is a chance to really think about how I want to create my life, and how I want to see thing unfold.

Create a Life

 

This year, I graduated, leaving the perceived safety of an academic environment, spent a summer barely working while studying for the bar, started a new relationship, our families of animals (3 dogs and 3 cats) have come together in one home (yes, I now have pet hair-I only had two hairless cats for the longest time)…

…and I’ve OFFICIALLY PASSED the bar, so I can try to stop working just part-time and really practice law.  (Editor’s note: SO insanely proud of you.  I can’t wait to celebrate your success!)

I got SWORN IN yesterday! This is me signing my attorney’s oath.

I got SWORN IN yesterday! This is me signing my attorney’s oath.

 

Now – how do I create my life so that it feels good – so I’m doing work that inspires me, motivates me, and fills me up?  How do I navigate a home-space so different from where I was comfortable for so many years to have an even more comfortable, more happy environment?  I have options, and I’m excited (and nervous!).

All of this change has sent me right back to therapy.  (Editor’s note: you’re a smart girl – I should have done that when change was busting my balls.)  I have an awesome new creative, holistic therapist helping me use my personality strengths so they can be guiding my new life (instead of letting those not so pretty reactive parts shine through)!

 

Also, Happy Halloween!  To those of us not handing out candy…

heres some chia

 

And you can also get creative by being wickedly inappropriate.  (Editor’s note: I think it’s a boy…)

Birthing Pumpkin

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Or you can be boring like me and go about your daily life making recipes inspired by your cravings.

Lately, I have been craving EGGS.  You can only eat so many over-easy eggs with toast in one week before you really want something different (Editor’s note: blasphemy!).  I saved some sautéed peppers, onions, and mushrooms from a pizza night and used them to make this Pesto Omelette.

Omelette in Pan

 

What I love about this recipe is that it really creates a great meal for breakfast, lunch, or dinner, and it’s loaded with healthy fats, protein, minerals and vitamins.  It’s also super fast, and the pesto/drunken goat cheese combo make it super special!

I have a ton of fall recipes I’m getting ready to hone in on and share.  First is my Butternut Squash with Brown Butter Sage Sauce (Editor’s note: you needed a taste-tester for that, right???).  This will be happening soon, along with a new surprise squash I’ll be getting with my next veggie delivery!  So stay tuned!

_______________________________________________________________________________________ Omelette

Pesto Omelette

  • 2 large organic eggs
  • 2 ½ T coconut milk
  • 2-3 T sautéed veggies
  • Garlic salt, to taste
  • 2 T pesto
  • 2-3 T drunken goat cheese, sliced
  • 2 T coconut oil
  • Sliced tomatoes (optional)

 

Preheat a nonstick pan over med-high heat and add coconut oil. 

Whisk the eggs in a bowl until they fluff up a bit, add the coconut milk and whip a little more (this is important for any fluff). 

Pour the mixture into preheated pan, add garlic salt evenly over the entire mixture.  Stir vigorously with a rubber spatula for 5 seconds, then add the sautéed veggies, cheese, and pesto to one half of the egg mixture. 

Let it cook until you start to see that most of the eggs on the side without the veggies is forming a solid mass.  Lift the pan so that the excess liquid/egg mixture distributes, and then use your spatula to loosen the edges from the pan. 

Shake the pan to loosen the eggs, and slide the spatula under and around the side without the veggies.  Let it cook for another 45 sec – 1:15 on each side.

Plate and serve with sliced tomatoes.

***

The thinkThin bar giveaway winner has been selected!  Check out the original post to see if YOU won this treat.

What are you doing to create your life so that it feels good to you?

What exciting fall recipes or ingredients are you playing with?

 

Strange But Good: Mexican Pumpkin Pan-lette

Pumpkin makes a great dessert.

 

Except pie.

I really love it mixed into yogurt bowls, as ice cream, or as bread.  I do not like pumpkin pie.  It’s texture thing… maybe too close to white potatoes?  I digress.

This post has nothing to do with pie.  I tried something new with my pumpkin – I made it a savory breakfast!  It’s actually just a new version of my sweet Pumpkin Pan-lette… a Mexican Pumpkin Pan-lette!  Some may consider this strange.  It also happens to be good.

 

I added Mexican-inspired spices to the pumpkin and egg mix in order to make this part omelette, part pancake creation a smoky, spicy breakfast.

Pico de gallo and some runny #yolkporn (a.k.a. syrup) topped this.  Someone on Instagram suggested bacon… which would have been brilliant.  If you make it, add bacon. ;)

Mexican Pumpkin Pan-lette

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Mexican Pumpkin Pan-lette

Mexican Pumpkin Pan-lette

  • 1/2 C egg white
  • 1/2 C pumpkin puree
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp black pepper
  • Topping ideas: fried egg, pico de gallo, bacon

 

Combine all pancake ingredients into a medium bowl and stir until smooth.  Pour into a prepared (I used olive oil) skillet and cook as you would a pancakes (~2-3 mins on each side).

Meanwhile, prepare toppings.  I used a fried egg and pico de gallo.

Plate your ‘cake-lette, top as desired, and enjoy!

Note: I made this as one huge pancake.  In order to avoid flipping disaster, I finished mine under the broiler and turned it over onto my breakfast plate.

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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. :)


***

Totally unrelated, but check out the new Ben & Jerry's Anchorman flavor: "Scotchy Scotch Scotch."

Are you a pumpkin pie fan?

What's been your favorite pumpkin creation this season?

 

Sunshine and Pumpkin Pan-lettes

It’s a sunshine-y day!!!

 

Hey, we’re supposed to start the week on a positive.  #cheese

This weekend was beautiful and sunny in Atlanta.  I spent Saturday morning working out, then did some shopping. I purchased fresh eggs from the farmers market before heading to Fresh Market for some goodies:

Fresh Market finds

I really love the wraps and the lentil hummus!  Hatch chilies aren’t new to me, but I was thrilled that they were grilling them fresh outside the store to sell.  Score!  They went really well with the shrimp I bought (pre-cooked and tails removed – I can’t stomach doing those myself just yet).

 

Then I got dressed to watch two of my favorite people get married.

Admittedly, I was a little anxious about the reception.  Open bar, lots of tasty reception food… and cake.  I mustered all my motivation and commitment.

Don't get sidetracked

 

I knew I wouldn’t last without my own treats, so I came prepared.

Bring your own food to a wedding?!  Why not?  I made a quick turkey salad with my hatch chilies, parsley, and tomato.  That was tossed in a sauce of nutritional yeast, apple cider vinegar, cumin, and smoked paprika.  I also brought some green bean chips, a chocolate calcium disk, and kombucha.  The kombucha was awesome to have so I felt like I had a “drink.”

Confession: I took a teeny cake sample.  It was worth it.  So there.

Bring your own wedding food

Isn’t the bride gorgeous?!

 

Sunday there was more marvelous with a great workout followed by a trip to Whole Paycheck Foods.  On bike.

It was supposed to help with self-control… but really it translated to weighted cardio on the ride home.  It’s 6.5 miles round trip!  The need for kabocha is not to be denied!

Whole Foods finds

See that beer in the middle?  It’s a pumpkin beer.  I’m afraid it will all be gone by the time I can drink it after my competition, so I asked the beer man (Max) to recommend the very best.

I purchased a single and it will remain in my fridge until mid-November.  Wish me luck.

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I’ve been tagged by a few people for the Sunshine Award.  Thank you!!!

The last one I saw was from Janetha… based on the first question alone, I knew I had to answer. :)

sunshine

 

1. Do you believe in aliens?  Why or why not.

I don’t know… I’ll say yes.  Because who are we to think we’re all that’s out there?!

 

2. If you could do ANYTHING in the world and have that be your career and your skills, paycheck, or anything else was not an object… what would you do?

I’d travel.  That my one day get boring, but being able to explore and experience the world without the chains of time or monetary needs is my idea of heaven.

Like that time I ended up in Chile by accident and found myself on board a US Navy ship… 

 

3. What is your earliest childhood memory?

That’s tough… I don’t remember?  Maybe dancing around the living room to old records at Christmas time with my dad.

little me

 

4. What’s for dinner tonight?

How about last night?  That’s what I have a picture of.  ;)  It was one of my new wraps spread with salsa and topped with shrimp, broccoli slaw, and a little local #yolkporn.

Yolk porn pizza

 

5. What was the most fabulous vacation you have ever been on in your entire life?

Italy.  2 weeks traveling to small towns on a self-guided food and wine extravaganza.  I almost didn’t come home.

Often I wonder why I did.

Alba Italy truffle festival

At the tartufo festival in Alba, Italy

 

6. If you HAD to give up one of your senses (touch, taste, sight, hearing, or smell) which would it be?

NOT taste or smell!  Maybe hearing?  It seems like that’s the easiest one to accommodate for, especially if you’re able to hear prior.  I’d rather not hear half the shit that comes out of people’s mouths anyway… ;)

 

7. Would you rather always be super freezing cold or ridiculously overheating hot? (and no, you can’t have a warm blanket or AC to combat the issue!)

Bring on the heat!  I hate being cold.  I have Raynaud’s Disease and it’s uncomfortable and creepy when my fingers go white-purple.

 

8. Why did you start blogging?

My mom told me to.  Seriously.  I was reading a lot of blog and getting inspired to make all of this #strangebutgood stuff and my mom said “you should start a blog!”  So I did!

This is not at all strange for us.

This is not at all strange for us.

 

9. What was the last compliment you received and what was the last one you paid to someone?

Yesterday I Instagrammed a sneaky selfie from the gym and my girl Meg sent me the sweetest text that made my night:

“Wow girl you’re looking phenomenal.  Be proud of yourself.”

That Pumpkin Pie Smoothie recipe is on the Instagram post. ;)

*Please don’t be offended, Zumba people.  I just thought it was funny.  I tried it at Blend and it was HARD for this white girl.* 

I’m struggling through this prep and someone noticing progress that’s hard for me to see in myself feels really, really good.

I paid it forward by telling a girl in the elevator that the homemade (paleo!) fudge she was bringing up looked amazing.  Then I tried to steal one.

 

10. What is your most favorite thing to eat?

I hate this question (sorry Janetha!).  I love different foods for different reasons, and it depends on the mood!

Right now I’m digging the Pumpkin Pan-lette (remember when I did it with sweet potato?) I made Saturday morning.  There’s no flour in it – the base is just pumpkin and egg whites.  Like a pumpkin omelette, but cooked like a pancake.  Pan-lette. Get it?

Whatever you call it, it is a fluffy cake of fall deliciousness.  I topped with a peanut flour sauce, which we all know I’m addicted to.

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Pumpkin Pan-lette

Pumpkin Pan-lette

  • 1/2 C pumpkin puree
  • 1/2 C egg whites
  • 1/2 tsp butter extract (or vanilla)
  • 1/2 tsp pumpkin spice
  • 1/4 tsp cinnamon
  • Pinch of cloves
  • 4-5 drops vanilla liquid stevia (optional)

 

For the sauce:

  • 1 T peanut flour
  • 1 T Greek yogurt
  • 1/2 tsp cinnamon
  • 1/4 tsp vanilla extract
  • 2-3 drops vanilla liquid stevia
  • Almond milk or water, to thin

 

Combine all pancake ingredients into a medium bowl and stir until smooth.  Pour into a prepared (I used PAM) skillet and cook as you would a pancakes (~2-3 mins on each side).

Note: I made this as one huge pancake, but I’d advise you to turn it into 2.  It required some serious acrobatics and two spatulas to flip.

Meanwhile, stir together sauce ingredients in a small bowl.

Plate your pie-cakes, top with peanut butter syrup, and enjoy!

***

 Don’t forget to check out all the other marvelous in the world over at Katie’s link up!

The Sunshine rules say you have to come up with 10 questions and tag 10 people.  Everyone and their brother has already done this… so I tag YOU!!!  Choose one of the questions above and answer it below.  Sharing is caring.

Would/have you ever brought your own food to a wedding?

 

Strange But Good: Cinnamon Toasted Quinoa and PB Eggs

Start your day out toasted.

 

I crack myself up.

When I prep food I usually end up double-cooking it.  You get the groundwork done during your Sunday meal prep, but to keep it tasting fresh and crispy I pop it back in the oven before you eat.  Oven, not microwave.

Double-roasted is my favorite way to eat kabocha, and yesterday morning I did that with my quinoa.  Strange to do with stuff you already cooked, but oh-so-good.

Toasted Quinoa ingredients

Can you believe how cheap that giant thing of cinnamon was?! Love my farmer’s market.

 

This is really a non-recipe.  There are no measurements, only flavors you should adjust to your liking.  3 simple ingredients: my new English toffee liquid stevia from iHerb (you can use any sweetener), cinnamon, and ginger.

 

Basically, it tasted like cinnamon toast.  Much healthier than the butter-slathered stuff mom made us.  Add to that some bananas brushed with coconut oil and thrown under the broiler with the quinoa and you’ll wonder who put the dessert on your breakfast plate! 

Cinnamon Toasted Quinoa, Caramelized Banana and PB Eggs with Raspberries

 

The quinoa was prepped on Sunday (after I burned the beans), making it quick and easy to grab from the fridge to make this.  When you toast already-cooked quinoa, it becomes crunchy and granola-like.  The added texture was amazing on top of my PB eggs!

How do you make PB eggs?  I’ve posted them a lot in all my “Jegg” creations (there’s even a
vegan tofu version
)
, but here’s the run down.

Peanut Butter Eggs

  • Mix peanut flour, cinnamon, butter extract, and a teeny bit of liquid stevia with enough water to make it a runny PB consistency
  • Prepare egg whites in a small pot until almost cooked
  • Stir in peanut flour and allow to cook the rest of the way (~30 secs)

 

PSA: It’s also awesome on top of a protein-rich bowl Chocolate Zucchini Bread Batter (this recipe, but with chocolate protein powder).

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Cinnamon Toasted Quinoa with Caramelized Banana and PB Eggs

Cinnamon Toasted Quinoa

  • Quinoa, cooked
  • Liquid stevia (I used toffee)
  • Cinnamon
  • Ginger

 

Toss together all ingredients and spread evenly on a piece of non-stick foil

Place in over under the broiler until crisp.  Watch closely – it’s easy to burn on broil!

Remove from oven, top your eggs (or yogurt, salad, etc).

________________________________________________________________________________________

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. :)

***

There aren’t many (any?) things I say this about, but caramelized bananas could honestly replace dessert.

Quinoa for breakfast: yay or nay? Yay!

Have you ever tried peanut butter eggs?  How about just sweet eggs?

 

Strange But Good: Jicama & Tofu Nachos

Mex-fast is my favorite meal.

 

I’m sure that’s a real word…

This Mexican-ish deliciousness happened for breakfast, but I think it makes a good brinner dish too.  When is breakfast not appropriate?!

I don’t make guarantees often, but I promise that if you try this, you will be in love.  It seems like a lot of steps, but they happen simultaneously so it’s not too time consuming.

Jicima and Tofu Nachos 1

 

If you haven’t had jicama before, here’s what you need to know:

  • Pronounced HIK-ka-ma
  • Root vegetable, sometimes called a Mexican turnip
  • Tough brown skin should be peeled before eating or cooking
  • Inside is white, wet and crunchy… like if a potato and an apple had a baby
  • Flavor is slightly sweet, a little nutty
  • Low in calories
  • High in Vitamin C and fiber… but not just any fiber!  It’s fiber infused with oligofructose inulin, which has zero calories and doesn’t metabolize in the body
  • Inulin enhances absorption of calcium from other foods and is a prebiotic (read: promotes “good” bacteria growth)

 

Jicama is good raw in salads like my Edamame and Jicama Salad, but it’s also great roasted.  I cut it into “chips” and roasted it in the oven for use as the nachos in this recipe.

It was awesome topped with tomatoes and creamy avocado… and tofu!  If you haven’t baked tofu before, now is the time to try it.  It poofs up like marshmallows!  In a good way.

Jicima and Tofu Nachos 2

 

Even more fabulous was the runny egg on top.  That #yolkporn dripped down into the crevices of my nacho creation, making each bite worthy of a giddy grin.

My only complaint was the not-so-happy ending – I was really sad when the last bite had been taken.

I have to thank Kristin for this post that gave me the idea to even roast jicama.  She’s the queen of roasted veggie-things!

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Jicama and Tofu Nachos

Jicama & Tofu Nachos

  • 1 small jicama, peeled and sliced thinly
  • 1 serving tofu, cubed
  • 1 tsp Mexican spice blend (use your favorite)
  • 1/2 medium tomato
  • 1/4 avocado
  • Egg (optional)
  • Garnish ideas: lime, red pepper flakes, pepper

 

Place the thinly sliced jicama on half of a parchment-lined baking sheet.  

Season cubed tofu with your favorite Mexican spices and place on the other half of the baking sheet.  

Cook both under broil for 10 mins, flipping half way through.  Make sure you watch the jicama closely so as not to burn it.

While that is roasting, cut your tomato and avocado into cubes.  Set aside.

When the chips and tofu are done, remove from the oven.  Arrange chips in nacho-form on the baking sheet.  Top with tofu, tomato, and avocado.  Place the pan back in the oven under the broiler for ~5 mins, until warmed through.

Meanwhile, cook egg to desired level of doneness on the stove top.

Remove chips from over and verrrry carefully slide off onto a plate.  Top with the egg (if using) and garnish as desired.

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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. :)


***

Today my dad would have been 58 years old. I still feel the hole in my heart… but the Mitch Albom quote holds true: “Death ends a life, not a relationship.” I feel his presence, love, and support every day. His lessons live on through the lives he touched. Happy Birthday, Old Man.

How do you like your eggs?  Green with ham? ;)

Have you ever had jicama?  Do you prefer it raw of cooked?

 

Sweet Potato Ribbons + Other Marvelous Things

Sometimes you need a hug.

 

Other times you need to punch someone something.

This weekend I needed a hug.  Lately I’ve been feeling like I’m chasing my tail.  I’m frustrated with where I am and I need to ACT.  Marvelous is being honest about needing a hug and getting a bunch of love from Facebook land.  Marvelous is unplugging with a movie and popcorn on the couch.  Marvelous is a wise friend telling you what you needed to hear:

“You have everything you want right in front of you.”

 

Marvelous Monday

Here are a few more marvelous weekend highlights… be sure to check out the beautiful Diva-Mamma Katie’s Marvelous Monday link up. :)

Other things that are marvelous:

A full hour of booty building with a killer butt workout… and camera filters that make you look tan.

 

Free 2oz tastes of Buchi Fire sorbet at Whole Foods.  Its good… but I still like the actual kombucha best.

Buchi kombucha sorbet

 

Brewing your own kombucha at home.

homebrewed kombucha

 

Having dinner with a good friend…

And Instagramming pic from said dinner and receving multiple compliments on my boobs.

Watershed patio

 

Farm fresh local eggs from the farmer’s market.

farm eggs

 

Branching out.  I’ve taken a brief break from kabocha.

Sweet potato may not be an earth-shattering ingredient, but this dish stopped me in my tracks.  Let’s put it this way, there was Sea Bass on my plate and I still saved the sweet potato ribbon as my last bite.  The privilege of being the last bite is a serious thing.

I have no idea why I don’t cook with coconut oil more.  I tend to reach for olive oil… but definitely go the coconut route in the recipe.  It’s absolutely delicious with the sweet potato and softens the slight bitterness of the greens.

Sweet potato ribbons and sea bass

 

I enjoyed this with a side of roasted beet that was a great compliment to the sweetness of the potato.  The beet was topped with a Greek yogurt curry sauce that I threw together.  Just 2 T Greek yogurt, 1/2 tsp curry powder, and a wedge of lime juice.

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 Sweet Potato Ribbons

Sweet Potato Ribbons

  • 1 small sweet potato
  • 1/4 tsp coconut oil
  • 1 T fresh rosemary
  • 1 C greens (I used red spinach)
  • 1/4 tsp cinnamon
  • Juice of 1/2 lime
  • Pepper, to taste

 

With a very sharp knife or a mandoline, carefully slice sweet potato lengthwise into thin strips.  

Once sliced, use a knife and cut them to about 1/4-1/2 inch thickness and set aside.

Heat a medium saute pan over medium heat, grease with a bit of oil, and add in sweet potato ribbons.  Continually stir until cooked through to desired doneness (~6-7 mins).

Add coconut oil, rosemary, and greens.  Stir and cook until greens are just wilted.  Sprinkle in cinnamo nand lime juice to finish.

Plate and top with freshly ground pepper (if desired).  

Enjoy!

***

And then I roasted another kabocha squash.

What was marvelous about your weekend?

Do you ever feel like you’re chasing your tail?  How do you break the cycle?