Watermelon Basil Gazpacho [Recipe]

It’s pretty hot and humid right now in San Diego.

Feels like my Atlanta hometown!

We’ve had hot soup since Vegas has had a cold, but in the middle of the day there’s no way I could stomach it.  I thought of making tomato gazpacho, but I had half a watermelon in the fridge that needed to be used.  My gazpacho took a strange (but REALLY good) twist and went tropical.

Watermelon Basil Gazpacho recipe… 

Read More »

Roasted Garlic Matzo Ball Chicken Soup [Recipe]

Soup in August?

When you’re sick, that’s a must. 

Some of my souper creations were chilled, but the recipe I’m going to share today is for a hot soup often referred to as Jewish Penicillin.

Vegas caught a summer cold.  How you can get a cold in the summer, I have no idea… but it happens to me about once a year.  And apparently to Vegas.  I decided to cure her with a big bowl of Matzo Ball Chicken Soup.

Roasted Garlic Matzo Ball Chicken Soup

… 

Read More »

Butternut Touch My #strangebutgood

Today is an adventure.

In more ways than one…

The focus of this particular adventure is a #strangebutgood soup.  The recipe for this spicy Butternut Squash-Apple Soup can be found on my beautiful Swiss friend Lucie’s blog.  The soup is delicious… but even better when done as a guest post for a bad ass blonde!

It’s sweet.  It’s spicy.  It’s everything you never knew you always wanted.  Just like my date last night. #twss

Butternut Squash Apple Soup… 

Read More »

Cinco de Strange But Good

I’m stranging-up Mayo!

 

(That’s May, not mayonnaise.)

It occurred to me that many of my Mexican-inspired creations are a bit strange.  Mexican is one of my favorite cuisines, and I’m always looking for a good way to shake it up!

No matter what time of day you celebrate, I have an appropriately themed dish!

 

Breakfast

Cocoa-Cayenne Sweet Potato Oatmeal

Sweet Potato CCC Oatmeal

Mex-Fast Tortilla Stack

Mexi-fast Tortilla

 

Small Plates

Tofu Jalapeño Poppers

Tofu Stuffed Jalapenos

Avocado-Mango Soup

Avocado-Mango Soup

Mexican Pineapple and Beet Salad

Pineapple Beet Salad

Mexican Cauliflower “Rice” Bowl

Mexican cauliflower rice bowl

 

 

Entrees

Mexican Socca Pizza

Mexican Socca Pizza

Seitan Chorizo

chorizo

Tequila-Lime Tilapia

Tequila Lime Tilapia

Sweet Potato Mexican Pie

Sweet Potato Mexican Pie

 

Libations

Piña Mezcalita

Piña Mezcalita

 

Dessert

Mexican Chocolate Cake

Mexican Chocolate Cake

Mexican Black Bean Fudgy Brownies

Mexican Black Bean Brownies

_____________________________________________________________________________________________

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. :)



***

Check out the FitFluential Cinco de Mayo Round Up for more ideas!

What’s your favorite cuisine to add a #strangebutgood twist to?

Do you have Cino de Mayo plans?  Any special meals?

 

Creamy (Raw) Red Pepper Soup

Rules can inspire creativity.

Translation: no body puts baby in a corner!

One of my favorite things about this particular cleanse is that, while there are parameters, the rules are easy to work within.

For instance, one of the guidelines is to eat more raw veggies than cooked.  I love raw vegetables, but sometimes that can get a bit boring.  Raw soup, on the other hand… that’s interesting!  Eating a soup raw may seem strange, but it really is good.  And perfect for this warmer weather!

Creamy Raw Red Pepper Soup

The cool thing about this chilled soup is the creaminess.  The avocado and hemp seeds lend healthy fats and a smooth, cooling factor that is perfect against the jalapeño kick.

Red pepper and carrots add a natural sweetness.  It’s still early in the season, so I added just a bit of stevia.  I may or may not have added an extra jalapeño in my version… don’t worry, that’s not in the recipe as written below.

Red Pepper Soup

All you need is a blender to make this souper-easy soup.  I used my Vitamix, but any high-speed blender would work.  If you chop up the veggies a little more, I think you could even make it in a Magic Bullet!

______________________________________________________________________________________

Raw Red Pepper Soup

Creamy Raw Red Pepper Soup

  • 1 C warm water
  • 1 medium red pepper
  • 1/2 large avocado
  • 1 medium carrot, chopped
  • 2 T hemp seeds
  • 1 T red onion, chopped
  • 2 cloves garlic
  • 1/2 jalapeño pepper, seeded
  • 1 tsp ground cumin
  • 1/2 teaspoon black pepper
  • Optional: 3-4 drops lemon liquid Stevia 

Place all ingredients in a high-speed blender (I used a Vitamix) and process until thick and smooth.  Allow to run for 4-5 minutes until slightly warm.

Makes 4 sides or 2 larger servings.

______________________________________________________________________________________

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 always feel a little high after eating raw – is that just me?

What inspires (or forces) you to think outside the box in the kitchen?

Are you a raw food fan?

Happy Singles Awareness Day

I like being married to the gym single.

monopoly cats

I couldn’t even handle having a cat in my life.

What I can handle is eating red food.  I’ve been traveling too much to make anything special, but if I make it to the grocery store today I may eat something red.

In the meantime, I did manage to round-up my favorites… and separate them into courses.  This is what happens when you blog on an airplane.

Then I couldn’t help myself – I made a new sugar-free, high protein microwave cake when I got home from the airport.  It was late, the pics are dark… but this is what happens when you are without chocolate cake and Nuttzo for days.  Cravings must be satisfied!  Recipe at the end.

_______________________________________________________________________________________

Breakfast

Raspberry Baked Oatmeal (To-Go!)

Raspberry Baked Oatmeal (To-Go!)

Strawberries and Cream Oatmeal

Strawberries and Cream Oatmeal

Roasted Beet and Orange Smoothie

Roasted Beet and Orange Smoothie

Mains

Crabby Smoked Gazpacho

Crabby Smoked Gazpacho

Vegan Goat Cheese Stuffed Oven-Roasted Tomatoes

Vegan Goat Cheese Stuffed Oven-Roasted Tomatoes

 

Veggie Sushi with Beet Wasabi Sauce

Veggie Sushi with Beet Wasabi Sauce

Dessert

Beet Protein Frozen Custard

Beet Protein Frozen Custard

Strawberry Smoky Almond Tart

Strawberry Smoky Almond Tart

_______________________________________________________________________________________

This last dessert is the one I made upon arriving home last night.  I had a fierce peanut butter and chocolate craving, and this sugar-less treat fit the bill.  And did I mention it has 30g of protein???

If you stop the microwave while it still looks a tad jiggly on top, you’ll have a gooey, molten cake.  Which is exactly when I did, and highly recommend.  Then I topped it with a healthy serving of Nuttzo (which I am obsessed with), and a festive strawberry heart.

PB Chocolate Cake

Peanut Butter-Chocolate Microwave Cake

  • 2 T peanut flour
  • 1 scoop (2T) chocolate protein powder
  • 1 T cocoa powder
  • 1/8 tsp baking powder
  • 1 T pumpkin puree
  • 1/4 C egg whites
  • 1/4 unsweetened almond milk (or water)
  • 1/2 tsp vanilla extract
  • 8 drops chocolate liquid stevia (I used NuNaturals)

 

Mix the dry ingredients in a small bowl.  Add wet to dry and stir to combine.  

Transfer to a small, greased bowl (I used coconut oil).  Microwave until just done, ~ 45-60 secs.  

Transfer to a plate, top as desired, and enjoy!

Approximate Nutritionals: 180 calories, 4g fat, 150.8mg sodium, 11.2g carbohydrates, 4.8g fiber, 1.5g sugar, 31.5g protein

I received this jar of NuttZo free of charge through participation in a FitFluential campaign. I was not otherwise compensated; all opinions on the product are my own (I already ate the stuff religiously). Check out NuttZo on Twitter and/or Facebook!

***

Happy Valentine’s Day!

I think this is the perfect night to curl up with a glass of red wine, some popcorn, and dark chocolate while watching Grey’s.

Do you have big Valentine’s plans?

What is your favorite Valentine-themed food?  I dig those Reese’s hearts… the shapes have more PB!

 

Smokey Chicken Wing Chili

I have never eaten a chicken wing.

Gnawing on a bone does NOT appeal to me.

The sauce makes it tempting though.  Yummy, smokey hot sauce.  Why should I have to chew on a bone to get it? A thick bowl of Tabasco-laced chili sounds much more appealing!

Chicken Wing Chili

The smoked paprika and the Tabasco sauce zing worked really well with the fire-roasted tomatoes.  It gave the chili a campfire feel.  Almost as rustic as gnawing on a bone, no?

You can adjust the amount of paprika and sauce to your heat preference.  If you don’t have smoked paprika, you could also add a little liquid smoke.

Chicken Wing Chili

Traditional chicken wings sides of carrot and celery sticks are the main veggies I used in the soup.  I topped it with smokey blue cheese and celery leaves… and a little extra sauce because I do love my heat.

This would also make an excellent vegan chili if you replace the chicken with TVP!

Chicken Wing Chili

 _______________________________________________________________________________________

Chicken Wing Chili

Smokey Chicken Wing Chili

  • 1 lb ground chicken
  • 1 T avocado oil
  • 1 small yellow onion, diced
  • 1/2 cup red pepper, diced
  • 1/2 cup celery, diced
  • 1/2 cup carrot, diced
  • 2 cloves garlic, minced
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp oregano
  • 1/4 tsp cayenne
  • 1/4 tsp black pepper
  • 1 bay leaf
  • 1 C no sodium chicken broth
  • 1 (15 oz) can no salt added fire-roasted diced tomatoes
  • 1 (15 oz) can no salt added black beans, drained and rinsed
  • 2 tsp Tabasco sauce (or other hot sauce)
  • Celery leaves
  • Crumbled blue cheese, to top

Cook the chicken in a large pot over medium heat and set aside.

Pour oil in pot and allow to warm.  Add the onions, red pepper, celery and carrots , cooking until tender, ~10 minutes.

Add the garlic and spices, cooking until fragrant, 2-3 mins.

Add broth, chicken, tomatoes, beans, and hot sauce.  Allow to simmer for 30 minutes.

Serve topped with crumbled blue cheese to taste.

Makes 5 servings.

Approximate Nutrition (does not include cheese): 285 cals, 11.6 g fat, 119 mg sodium, 20.3 g carbohydrates, 5.9 g fiber, 4g sugar, 22.9g protein

***

I’ve also never had a fast food hamburger.  Or a baked potato (can’t stand potatoes).

Do you like chicken wings?

Is there a “common” food you have never eaten?

Strange But Good Mornings

Strange doesn’t wait for 5 o’clock!

 

Neither does my mother… she’s in Mexico! 😉 

Remember Kat’s “Amazing Kitchen Mistakes” post?  We’ve been on the same wave-length eating similarly, so I apparently am also making happy accidents.

Have you ever under estimated how much is left in a bottle?  I thought there was just a drop of butter extract left when I dumped it into my oatmeal… it was more like 1/2 a teaspoon.  I thought I’d ruined it.  Too much extract can be nauseating (and I don’t need more of that!).  It turn out, too much butter extract in your oats is like eating cookie dough for breakfast.  Strange, but unbelievably good.

 Cookie Dough Oatmeal

Cookie Dough Oatmeal

  • 1/2 C oatmeal
  • 1 C water
  • 1/2 tsp cinnamon
  • 1/2 tsp butter extract
  • 1/4 tsp vanilla
  • 5-6 drops liquid Stevia
  • 1 T peanut flour (or nut butter, to taste)
  • My toppings: pomegranate arils, Greek yogurt, more cinnamon

 

Cook oatmeal as usual, adding flavors in the last 2-3 mins (or when your microwave finishes).  Stir in peanut flour when just done, adding addition liquid as needed.  

Add toppings.  Inhale.

 ________________________________________________________________________________________

I’m not the first person to do eat quinoa in the morning… but it’s still uncommon enough to be strange.  And it’s good! 

What took me so long it beyond me, but quinoa for breakfast is amazing.  If you haven’t tried it, you must.  Particularly this cinnamon-y version.  The heaping scoop of cinnamon with the coconut butter had me dreaming of an airport treat that shall not be named.

I just realized this looks a lot like the oatmeal above.  I had a lot of pomegranate.*  Sorry.

 *Did you hear the FTC found “POM Wonderful health claims to be deceptive?”

 

Cinnamon Roll Breakfast Quinoa

Cinnamon Roll Breakfast Quinoa

  • 1/2 C quinoa, cooked with a cinnamon stick
  • 1/2 tsp coconut butter
  • 1 tsp ground flax
  • 1/2 tsp almond extract
  • 1/2 heaping tsp cinnamon
  • 1/4 tsp ginger
  • Milk, to taste (I used ~ 1/8 C unsweetened vanilla almond milk)
  • My toppings: pomegranate arils, Morningstar maple breakfast sausage

 

Stir it all together, top with your favorites, and enjoy!

 ________________________________________________________________________________________
In order to kill two craving with one stone for Meal 2, I added a poached egg to the last of my mom’s Matzo Ball Soup.  The strange part isn’t even the egg.  It’s HOW I poached it.  My lazy arse poached that thang in the microwave.

Let me be the first to tell you that runny, silky, yolk porn goodness streaming into a hot bowl of soup is heaven on a spoon.  So good that I wanted to be spooned after it was over.

 

Matzo Ball Soup

Microwave Poached Egg

  • 1 egg
  • 1/2 C water
  • 1 T apple cider vinegar

 

Fill a small bowl (I used a cereal bowl) with water.  Add 1 T of apple cider vinegar (this is important – it keeps the egg white intact).  Microwave until boiling hot, about 2 mins.

Crack the egg and gently drop it into the water.  Whites will begin to cook/thicken, and you may need to use a spoon to carefully direct them around the yolk.  

Microwave for another 20-30 seconds.  Remove immediately from water and place in soup, atop salad, on bread, etc.

 ________________________________________________________________________________________

Now for the link up!  The 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 Instragrams of your creations. :)



***

This time tomorrow I’ll be in a forest in FLA… in the midst of an 8-hour adventure race.  Ahhhh!  #strangebutcrazy

Also, I forgot to mention I was featured in FitFluential’s Ambassador Spotlight yesterday! Check it out here.

Have you ever made breakfast quinoa?  What are your favorite mix-ins?

What #strangebutgood creations have you enjoyed lately?