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: 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.

________________________________________________________________________________________

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?

 

PB & J Topped French Toast + WIAW

My favorite porn is #yolkporn.

 

I can only imagine the search terms I’m going to get from this…

When I saw this video on Lifehack yesterday I couldn’t wait to share it with you guys.  It’s (allegedly) a fool-proof way to cook a sunny side up egg.

In case you need the definition a perfect sunny side up egg should have the whites just cooked through, but the bright yellow yolky deliciousness should remain runny.  Like a silky syrup for your toast or oats or salad or jicama nachos… anything!

Warning: this video will make you crave butter.  And egg, obv.

The guy’s name is Mr. Breakfast.  He must be an expert.

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In other news, I failed and didn’t have a runny egg on WIAW.  I did win at food prep though!  After a few weeks of being less than planned, I was happy to have my meals ready for me today!WIAWbutton

Read on for my prepared food, and then check out Jenn’s blog.  I don’t know if she’s doing the link up though… because she had her bagel baby!!!!!!!

♥ Congratulations and welcome to baby Mia! 

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Breakfast:

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

I was feeling like something decadent for breakfast in honor of the short work week.  That only means one thing: french toast.  My protein-filled toast tasted like a treat with the peanut flour sauce and strawberries.

Note: I order peanut flour from iHerb - use discount code USO924 for $5-10 off your order.

PB & J Topped French Toast

PB & J Topped French Toast

  • 1/4 C egg whites
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 4-5 drops liquid Stevia
  • 1 large slice of bread (I used p28 High Protein)
  • 1 T peanut flour
  • 1 tsp sugar-free syrup
  • 1/8 tsp butter extract
  • Almond milk (adjust to desired consistency)
  • Strawberries and granola (to top)

 

Beat together first 5 ingredients in a shallow bowl.  Soak bread slice in the mix, flipping once to coat.

Cook in greased pan over med-high heat until browned.

Meanwhile, mix together peanut flour, syrup, butter extract, and almond milk.  I used 2 T almond milk; add it slowly and adjust to your desired consistency.

Plate toast and top with syrup, berries, and granola.

 

Lunch:

Things got busy and I missed my mid-morning snack so I had an early-ish lunch.  I packed up the chicken, tabbouleh, and celery sticks from my food prep, and added to that some hummus and a piece of Ezekial bread.

Chicken and tabbouleh

 

Mid-Afternoon Snack:

No need to eat boring food just because you’re sitting in an office.  This snack was incredible: salmon sashimi, lavar, edamame, and kabocha.

Totally normal work eats, no?

edamame, lavar, and salmon sashimi

 

Late-Afternoon Snack:

My schedule was thrown off and I had to busy out an emergency bar to power through my workout before dinner.

Note: I don’t actually like these.  It was a freebie. 

Detour neapolitan bar

 

Dinner:

I was going to eat the snapper from my food prep… but after I workout all I want is a smoothie bowl.  Eating solid food after a workout just doesn’t appeal to me.

My new staple is this Chocolate Beet variety.  Last night I wolfed it down with oats, fig, and a bar I made as part of meal prep (side note: I want to make some adjustments before I share – sorry!).  Extra spinach.

chocolate-beet protein shake

 

Dessert:

Smoothie bowls are like dessert to me, but that didn’t stop me from having a second dessert.  The post-Labor Day fall mood struck and I made a Sweet Potato Pie Protein Bowl as my midnight snack.  I’ve been adding coconut flour to everything lately – it makes everything deliciously cake-y.

With all the toppings I had to take a bite shot for you to even see the pie!

Pumpkin Pie Protein Bowl

Pumpkin Pie Protein Bowl

  •  1/2 C sweet potato, mashed
  • 1/2 C no-salt cottage cheese
  • 1 T coconut flour
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp almond extract
  • Liquid Stevia, to taste
  • Almond milk (adjust to desired thickness)
  • Optional toppings: popcorn, figs, cacao nibs, breakfast bar crumbles

 

Mix it all together and devour!

Note: you could blend it to smooth… I was too impatient. ;)

***

How awesome that it’s already Wednesday?! 

Do you have a hard time eating solids after a workout?

Do you ever eat something you don’t love just because it’s free?  I don’t know why I’m so compelled…

 

Will Labor for Food

I wasn’t going to blog today.

 

Labor Day is about NOT laboring, right?

Then I realized that work isn’t always a thing to be avoided.  I have a lot to share, and blogging isn’t “work.”  It’s the perfect day for a short and sweet over-share blog post.  This weekend has been all about fun work!

cat-will-sleep-for-food

Job #1

My mom asked me to watch her dog, Honey, for the weekend.  I am not home enough to have a dog, but a part-time dog is awesome!  Honey and I walked until I was practically dragging her.  Those short legs get tired. :)  She is a Golden Retriever and Corgi mix.

Did you see her video debut on Instagram?

Honey - Golden Corgi

 

Job #2

Waking up at the ass-crack of down to play make-up artist for a friend’s first Bikini competition.  Chelsea has an amazing transformation story – check out her before pic!  She trains at my gym, and I’m so happy to have met her.

Chelsea’s dedication and unwillingness to settle of anything less than her dream is inspiring.  Visit her blog to read about her journey.

Side note: having to let the dog out at 5:30am felt like actual work.

Bikini competition transformation

 

Job #3

I workout like it’s my job when I have the time.  After Chelsea’s pre-judging I came back home to hit the gym.  I slacked on my laundry job and didn’t have a  clean tank top to wear… so I cut up an old Georgia Tech tee to represent at the gym (we won the season opener 70-0!).

After killing my back and tris, I ate that green smoothie like it was my job.  Then I took a nap.

 

The next day’s workout was eventful.  I went for a bike ride.  I am not a cyclist, and I am especially not a smart cyclist.  As soon as I got the bike outside I heard a rumble in the sky.  A smart person would have waited or stayed close to home.  Hahahaha!

I headed down the Beltline, pausing to enjoy the art.  The sky darkened, but still I thought maybe I’d ride around it.  Notsomuch.  I was 5 miles from home when the bottom dropped out.  After hanging out under a bridge for a while, I got impatient and biked home through the rain.  I arrived at my building looking like a drowned rat (see pic).

Beltline rain biking

 

Job #4

Being a chef for myself is my favorite job.  Some people dread being in the kitchen, but I find it relaxing.  It’s art, not labor!  I cooked ALL weekend long and couldn’t have been happier.

Clockwise from the top left:

  • Dessert porn.  Cocoa-roasted kabocha topped with a mix of Greek yogurt, coconut flour, cinnamon, and stevia. Drizzled with cocoa powder sauce (cocoa, cinnamon, cayenne, and stevia), then sprinkled with cinnamon toasted quinoa and a crushed Adora calcium disk
  • Cinnamon Roll Coconut Mugcake cut up over a sweet potato with peanut butter and a sprinkle of cocoa powder. The cake was based on Morganne’s mug cupcake recipe, but i amped up the protein. Here’s what I did: 1.5 T coconut flour, 1/2 scoop vanilla  protein powder, 1 tsp cinnamon, 3 T applesauce, 1/4 C egg whites, 1/2 tsp butter extract, 4 drops English toffee stevia. Microwaved for 1 min in a cereal bowl
  • Meyer Lemon Roasted Brussels may be my new go-to.  I roasted them to a crisp in coconut oil, Meyer lemon, cumin, and pepper
  • Overnight TVP Oats were a must since I was up early for the bikini comp.  This was a TVP creation – 1/4 C TVP, 1/4 C oats, Greek yogurt, vanilla, cinnamon, ginger, stevia, and unsweetened almond milk. With extra blueberries
  • What’s a weekend without #yolkporn?  In addition to the egg, this tortilla pizza had salsa, spinach, tofu, jalapeno, purple peppers.

***

I’m spending the day pretending like tomorrow isn’t the return of “real” labor.

What jobs did you have this weekend?

What do you enjoy that most people view as work?

 

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.

_______________________________________________________________________________________

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?

 

Strange But Good: Bacon, Eggs, and Coffee (Pancakes)

I’m not a huge coffee drinker.

 

Morning energy is key though.

Since having my morning cocktail everyday, I’ve simply not craved coffee.  Combine that with my mental block  for some reason I think coffee takes far too much effort to make (yet I will spend time making breakfasts like this… no logic, I know), and I rarely make coffee.

Anyway, I decided to make coffee on Monday morning (I was still dragging from the post-Blend excitement!).  when I do prepare coffee, I always make extra to have during the week.  With my leftover coffee, I make things like Tiramisu parfaits and pancakes!

 Coffee pancakes

 

This pancake creation hit all the high points when it come to breakfast: it is possible to have your bacon, eggs, and coffee all in one bite!

It may be a little strange.  It definitely is a lot good!  We all know how I like my waffles at Waffle House.  That may not be the healthiest way to eat breakfast, but this creation is one you can feel good about.

Fluffy, protein-rich cakes made silky with coconut flour.  These were laced with mocha coffee goodness and filled with blueberries that burst in your mouth.  Their syrup is a delicious egg yolk that pops with flavorful bite of bacon sprinkles.  Breakfast porn at its best!

Eggs, bacon, and coffee in one bite!

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 Coffee Pancakes

Coffee Pancakes

  • 2 T raw oatmeal
  • 1 T coconut flour
  • 1/2 scoop (10g) protein powder
  • 1/2 tsp cinnamon
  • 1/4 tsp no-salt baking powder
  • 2 T egg whites
  • 1/4 cup brewed coffee (I used a mocha flavor)
  • 1/4 tsp maple extract
  • 6-8 drops vanilla liquid stevia
  • Optional: blueberries, runny egg, bacon sprinkles

 

In a small bowl, stir together dry ingredients.  Add wet ingredients and stir to combine.

Heat pan over med-high, spoon batter onto pan, and cook until done (~3-4 mins each side).  Add blueberries half way through, if using.

While your pancakes are cooking, prepare your toppings.  I amped up the #strangebutgood with a runny egg and bacon “sprinkles.”  The egg rocks because the yolk becomes your pancake syrup!

________________________________________________________________________________________

 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 look forward to an amazing long, relaxing weekend with friends... and my new CAT!!! Lucy is picture shy as she acclimates, but stay tuned...

What are you looking forward to this long weekend?

What's your favorite way to enjoy yolk porn?

 

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.

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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!

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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.

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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. :)



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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?