Thai Peanut Baked Tofu + WIAW

Don’t fight the festive.

My former Grinch-self is kicking me in the shins.

As advertised, Vegas and I got a tree.  Vegas did the lights (after a debate over whether wrapping or running lights up and down is better).  We hung ornaments.  There was Christmas music and champagne.

This, after being opposed to Christmas decor of years.  My former self thought it was a waste of time and money, not to mention messy.

Our tree

My new smiley-self loved every minute of it.

(And that’s not just the wine talking.)… 

Read More »

Change Is Good + WIAW

Change is inevitable.


Except from vending machines.

One of my favorite policies it to change something that isn’t working.  If you aren’t happy, make a change.  Don’t sit around in a puddle of mud complaining about how dirty you are.  That knight in shining armor isn’t going to show up on a unicorn and rescue you.

unicorn mirror

Incidentally, my unicorn name is Helleborine Cheeky Rump.

I realized my job wasn’t the right one for me… so I’m making a change!  More on that to come.  In the meantime, I’m taking a little break.  The best kind of break – I’ll be traveling to Switzerland next week!  The wonderful Lucie has offered to be my guide.  I am SO EXCITED to meet her in person and have some adventures.  She’s already living up to her blog name (Fit Swiss Chick) – we’re booked for hiking, running, and cross fit!

Naturally, I needed to make some purchases for my travels.  DSW and TJ Maxx are full of deals right now… I probably spent too much but think of how much I saved!  LOL!


This WIAW is week 3 working through my intolerances per my Alcat test.  I’ve been pretty good about it and still happy with the results… but I’m not going to Switzerland without eating cheese.  #sorryimnotsorry


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

Read More »

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 »

Coca Cola’s Super Bowl + WIAW

Sometimes I am oblivious.


Ok, a lot of the time…

I’m not one to get too riled up over political issues.  At least not in the “the world is going to hell in a hand basket!” way.  I DO get fired up over discrimination and stupid political moves.  When Coca-Cola’s Super Bowl ad aired, it didn’t cross my mind that it was controversial.  I actually tweeted that it was too long and boring.  My attention span only wants short, funny ads, dammit!

coca cola super bowl ad 2014

So why were people fired up?  They thought it was offensive that “America the Beautiful” was sung in different languages, featured many cultures, and *gasp* included a gay couple.

Really?!  Last I checked the English language didn’t originate in America.  Next year they should air the song being sung in a Native American language with all dark-skinned people.

I’m proud of my hometown’s company for embracing our melting pot country.  Even if it was a boring commercial.


This WIAW was decidedly uncontroversial.  Someone at work even told me my fish smelled good.  And she was sincere!


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

Read More »

Strange But Good: Tofu Jalapeño Poppers

You could stuff jalapeños with the typical mixture of cheeses.

But you know I need my protein.

In a strange twist, I found the solution in the form of a vegan protein source.  Tofu.

Tofu Stuffed Jalapeno

Tofu is the chicken of the vegetarian world.  It is a neutral protein that can take on any flavor.  I’ve use it in the past to as a cheese replacement in Eggplant Rollatini, as an egg replacement in an Indian-Inspired Scramble, a chicken replacement in baked Chili-Nutty Tofu, as a thickener in Carrot Cake Batter Protein Shake, and even a protein add in this Tofu Grilled PB&J.

I use tofu here with a delicious mix of garlic and onions cooked with Mexican-inspired herbs and spices.  You can experiment with any type of filling in these poppers!  It makes for a fantastically creamy, low-fat, high protein stuffing!

Baked Tofu Stuffed Jalapenos

Tofu Stuffed Jalapenos

Tofu Jalapeño Poppers

  • 12 fresh jalapeños
  • 9 oz extra firm tofu, squeezed of excess water and crumbled
  • Juice of 1 small lime
  • 2 cloves garlic, minced
  • 1 T nutritional yeast
  • 1 tsp dried cilantro
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp onion powder
  • 1 tsp dried cilantro

Preheat oven to 400 degrees.

Slice the jalapeños and remove ribbing and seeds.  Set aside.

In a large bowl, combine remaining ingredients using a fork to smash together. 

Stuff each pepper half with tofu mixture.

Set each pepper on a foil-lined baking sheet.  Place in oven and bake for ~20 mins, until the peppers have softened.

Let cool slightly and 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’m on the road to KY for my competition this weekend!  Thank you all SO MUCH for the well-wishes.  I’ll be over-sharing (as usual) on Instagram. 😉

What is your favorite way to use tofu?

Have you made anything strange but good lately?

Strange But Good: Tofu Tabbouleh Salad

Sometimes the strange is right in front of you.

If you live in a city, it’s right in front of you more often than not.

For this week’s meal prep, I had all the ingredients to make my Quinoa Tabbouleh Salad again.  Except the quinoa.  I swear, between the plumbing, burning food, and general forgetfulness… there is some sort of black cloud over my kitchen this week!


 That cloud lifted when I had a strange (but good) idea for a substitute.  Better yet, it’s high in protein… tofu!

It’s a bit different texturally speaking, but the soft tofu works against the hearty, crunchy parsley.  I loved the way the lemon juice and spices soaked into this making it even more flavorful!

Tofu Tabbouleh Salad recipe

I followed the original recipe almost exactly, but as an afterthought added a tablespoon of nutritional yeast.  Vegan cheesy tabbouleh… why not?  I already jacked up the traditional version. 😉

My tofu sub and the “cheese” add worked like a charm.  And then I did what Tiggers do best.



Tofu Tabbouleh Salad

Tofu Tabbouleh Salad

  • 12 oz firm tofu, crumbled
  • 1 large bunch fresh parsley, minced
  • 1 medium tomato, chopped
  • 1 small cucumber, diced
  • 1/4 C red onion, diced
  • Juice of 1 lemon
  • 1 T nutritional yeast
  • 1/2 tsp pepper
  • 1/2 tsp red pepper flakes
  • 1/4 tsp ground garlic

In a large bowl, toss together parsley, chopped tomato, cucumber, onion, lemon juice, and seasonings.

Add the tofu crumbles to bowl and mix together.  Adjust seasoning to taste.

Makes 4 servings.

Note: This stores well in the fridge for 3-4 days.  It is even better on day 2 when the flavors have time to marry.


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 am so excited for next week.  It’s my blog’s 3rd anniversary and I have a full WEEK of giveaways for My Favorite Things planned!!!

Does the Eeyore cloud ever seem to get stuck over your head?

Have you made anything strange lately?  Link it up!

Peanut Flour Love + WIAW

What’s more exciting than packages?

Chocolate cake.

I came home last night to a delivery from iHerb.  After a massage and a trip to Whole Foods, it was the icing on the chocolate cake.

Use discount code USO924 for $5-10 off your order!

iHerb order

Many of these are new to me – toffee stevia, Walden Farms caramel, and the peanut butter protein powder.  I have been out of tahini and coconut flour for a while, so I’m excited to use those again.  I bet I can use it all together!

Do you think I got enough peanut flour?  I love that stuff.  It’s better than the other stuff (ahem… PB2) because it’s just the de-fatted nuts.  No added sodium or sugar.

What should you do with your peanut flour?  Allow me to help…

Sweet Potato Peanut Butter Ice CreamSP ice cream

Tofu Noodle Stir Fry with Spicy Peanut Sauce

Tofu noodles with peanut sauce

Rum Butter Kabocha Bowl

Rum Butter Kabocha Bowl

Sweet Potato Scramble with Spiced Maple-Peanut Sauce

SP Scramble with PB Sauce

Sweet Potato Pan-lette

SP Eggs

French Elvis Toast

P28 Bread French Toast

There’s a lot more where that came from… check out my Recipage.  I may or may not have an addiction…


This WIAW was a good one.  I was much more prepared this week to stick to my plan.  I’m using more quinoa to help me hit my carbs.  This time I made extra to keep in the freezer for quick access next week too.


Read on for my food, and then check out Jenn’s link up for everyone else’s tasty eats.



Of course I had my morning cocktail (apple cider vinegar, water, Glutamine, and Fitmixer Aminos) to start my day out right.

Then it was on to the #yolkporn.  I made Toad in a Hole with my P28 bread and local eggs.  I ate it with a side of kiwi and cottage cheese mixed with cinnamon.

Toad in a Hole with P28 bread

Mid-Morning Snack:

This was my post-workout refuel.  I made a Chocolate-Beet Protein Smoothie with extra spinach.  Topped with my custom granola and blueberries.

Side note: It drives me insane when people call them “bloobs.”  Is that silly?  #sorryimnotsorry

Chocolate Beet green protein smoothie


Cod that I baked in marinara sauce and mushrooms with a side of quinoa mixed with hummuswhite bell pepper, and broccoli slaw.

It was pungent, so I also had one of the office soft mints. 😉


Afternoon Snack:

Sandwiches aren’t a staple in my life, but I’m really liking them lately!  This was turkey made at the local farmer’s market on Ezekial bread with local greens and hummus.

The salad was a Quinoa Tabbouleh.  The recipe will come tomorrow!

Turkey sandwich and quinoa tabbouleh

 This is when the day got awesome.  I left work to get a massage… where I realized exactly how badly I need to get them regularly.  My back was a knot forest.

Kombucha is good for muscle recovery, so naturally I headed to Whole Paycheck Foods to get a one on tap.  And a few other things I didn’t really need.

Buchi Fire

Shamelessly staged a photo shoot in the parking lot.


Ripped Recipes shared my Cheese-less Cauliflower Crust recipe on Instagram last night… which sparked a craving.  Pizza time!

I topped mine with marinara, broccoli slaw, baked tofu, and a slice of Daiya Provolone.  I eat cheese, but I actually love Daiya.  I do not; however, think it tastes like real cheese.

Cheese-less cauliflower crust

I am finally getting smart about making this pizza – I make a few crusts at a time to keep in the freezer for quick week night dinners.  MUCH better than pizza from the freezer section!

Side note: I recently discovered and really like Ripped Recipes as a resource for creative, protein-rich ideas.  Have you guys ever heard of them?


I really, really love carrots.  Hence – once again – my Carrot Cake Protein Batter.  I added some of the protein powder from my iHerb box and used a tiny bit of the Walden Farms caramel.  Both were a little fake.  The custom granola crack and the figs were good!

peanut butter carrot cake protein batter


The peanut flour farmers should really pay me.  Or I should at least get a break on my state taxes (it’s made here in GA).

Have you ever ordered from iHerb?  What are some of your go-tos?

What are some of your favorite carbs?  Oatmeal?  Quinoa?  Others?

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!


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.


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?


Marvelous Smoothie Crack: Mocha Beet Frappuccino

Crack is whack.

Thank you, Whitney Houston for that insightful quote. 

After a long hiatus, I am jumping back into Heather‘s Meatless Monday link up!


I would never expose you to something whack, so this post isn’t actually about crack.  It is a super-energizing smoothie though!

This week’s MMAZ link up is about making someone else’s recipe.  Unfortunately, I am unable to follow recipes (or directions).  Rather, I took inspiration from someone’s recipe.

Sarah created this vegan Mocha Chip Mousse last week.  I loved how she used tofu to create a protein-rich healthy-ish dessert.  It made me remember my favorite Carrot Cake Batter Shake, where I used tofu to get a milk shake consistency.  Why hadn’t I done it with chocolate?!  And coffee… this was a frapp waiting to happen!  There may have been some strangeness too… I’ve been loving chocolate-beet smoothies lately and I carried that idea over to make this a Mocha Beet Frappuccino. :)

Mocha Beet Frapp

Recipe for this crack-like creation at the bottom…


First I have to share some marvelous!!!  I had the pleasure of dining with one of my favorite ladies: Sarena!  She invited me over for dinner with her family.  I’d never met her crew before, but felt like I already knew them thanks to social media.  Tony (her husband) said he felt like Instragram was coming to life.  :)

Sarena dinner

If you’ve never tried any of Sarena’s gluten-free baked goods before, let me assure you this stuff is the jam.  She made a loaf of gluten-free bread that was better than most of the “real” bread I’ve had.

We started with a salad, then for dinner enjoyed succotash, grilled pork, and homemade bread.  And more bread.  I wish I’d gotten a pic of the Pavlova Sarena made for dessert too.  It was fantastic!


Also marvelous was a sunny Sunday run up Stone Mountain.  Remember those booty building incline sprints?  I’m back at it. :)

While we’re talking about booty, I finally picked up a pair of the Nike Pro booty shorts I see everyone on Instagram wearing.  They are actually amazing – comfy and breathable.

I shamelessly wore them all day long.  Including to 2 grocery stores.

New Nike Pro shorts

Killer bicep/tricep workout, followed up with more crack.

Check out what else is marvelous in blog land this week in Katie’s link up!

Marvelous Monday


 Mocha Beet Frappuccino

Mocha Beet Frappuccino

  • 1 scoop chocolate protein powder
  • 1/2 serving (1.5 oz) tofu
  • 1/4 C roasted beet (or 1 tsp beet powder)
  • 1 T instant coffee granules
  • 1/2 T cocoa powder
  • 1/4 inch piece fresh ginger
  • 1 cinnamon stick (or 1/2 tsp ground cinnamon)
  • 5-6 drops vanilla liquid stevia
  • Pinch of xanthan and guar gums (optional)
  • Ice and water (adjust according to thickness preference)

Toss it all in the blender and mix until smooth.

Inhale.  Bounce off the walls.


Why don’t I ever remember that it’s a bad idea to run up mountains the day before leg day?!  Doh.

Do you run around in your gym clothes all day?

Do you even gluten-free products even though you don’t have an allergy?  I like trying all the foods!