Hatch Chile-Cherry Breakfast Wrap

August 22, 2014 By Laura

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 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 terroir gives them an deliciously strange smoky, earthy flavor. I’m in love.

Craving some 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!)

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.

That’s a wrap.

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Hatch Chile-Cherry Breakfast Wrap

1/2 C cherries, pitted and sliced
1 Hatch chile, 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.

Remember to use #strangebutgood in any Tweets and Instagrams of your creations. 🙂

An InLinkz Link-up

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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?

Healthy Office Snacks + WIAW

August 20, 2014 By Laura

My office is a bar.

A snack bar. The brewery is next door.

Eating healthy on the job doesn’t have to be hard… or boring! I keep my office stocked with a few things that can accent any meal I bring (or buy, in an emergency).

Flavor Shelf – red pepper flakes, cinnamon, NuNaturals cocoa syrup, nutritional yeast, coffee, and solo cups. (The cups are my boss’ – I keep my Georgia Tech Tervis on hand.)
Water – I drink at least a gallon a day
Snack Basket – stuffed with Quest bars (got the boss hooked), roasted chickpeas, jerky, and EmergenC
Fridge – tupperware meals from home, mustard, more of the Oatmeal Cookie Protein Balls, and almond milk*
Other things I keep around: nut butter, hot sauce, rice cakes, and an “emergency” frozen meal.

*The coffee is a great pick-me-up treat when combined with the chocolate syrup, cinnamon, and almond milk!

This WIAW is my version of fast food. I meal prepped on Sunday. Since I couldn’t stand very long on my blackened ankle, I knocked it out quick and easy. #twss

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

New Site, Fun Food… and an Epic Fail

August 18, 2014 By Laura

Welcome to the new Sprint 2 the Table!

Thank you guys for putting up with my outdated look for so long. I am no web designer, so I finally decided to do the smart thing and enlist help. I hope you like it, and that it makes it easier to navigate around here. If you run into any bugs, please let me know. There are always kinks to workout. ~~Kinky.~~

ALSO… I added a tab for training and nutrition. I earned my certifications a few weeks back, but hadn’t had the time to really promote it. With the new site in place, I’m ready to take it to the next level. Wheeee!

This has nothing to do with anything except that I think it’s hilarious. Although… if Target had a bar… that would really be taking it to the next level.

…

Simple Baked White Fish

August 15, 2014 By Laura

Seafood is a go-to in my kitchen.

That’s the understatement of the year.

I eat 5-6 meals a day. Typically at least 2 of those meals involve seafood. As someone who loves variety, I’m always on the hunt for strange new fishes to eat. When Paiche went on sale at Whole Foods, I jumped all over it.

If you haven’t tried Paiche before, I highly recommend it. It’s easy to work with and has a mild taste. It’s firm but really moist. It’s like chicken. But not. Strange, but good.

In the event that you don’t have Paiche at your fingertips, you could use any mild fish here. It’s a simple recipe, despite having several spices.

Think of it as a lazy tomato sauce. No pots or simmering required! My spices are Indian-inspired, but you could use the idea and method to create a more traditional Mediterranean flavor profile.

Make it even more strange by turning your butternut squash side dish into dessert with the random things you keep in your office: NuNaturals coca syrup, cinnamon, and peanut butter.

Simple Baked White Fish

1/2 C no salt-added fire roasted tomatoes
1 tsp red pepper flakes
1/2 tsp smoked paprika
1/2 tsp turmeric
1/4 tsp cinnamon
1/2 C chopped bell pepper
1/2 small onion, chopped
2 cloves garlic, minced
1/4 C basil, ribboned
1 lb. Paiche (or other white fish)

Pre-heat oven to 350 degrees.

Place tomatoes in a medium bowl. Stir in spices. Add veggies.

Line a pyrex with foil (or grease well). Place the fish in pan and cover with tomato mixture.

Bake for 20-25 mins, until the fish is cooked through. Time will vary depending on the thickness of fish, but it should be ~130 degrees.

Remember to use #strangebutgood in any Tweets and Instagrams of your creations. 🙂

An InLinkz Link-up

***

I just realized it’s shark week… consider this my festive post. 😉

What’s your favorite fish?

Do you like to try new proteins, or keep the same ones in rotation?

Laughter Is Good Medicine + WIAW

August 13, 2014 By Laura

It takes a lot to shock me.

Even more than it takes to offend me.

When I wrote Monday’s post, I fully expected to get some hater comments. When the opposite thing happened… I was blown away. Not only did people leave a ton of comments, but they said nice things or even agreed! In fact, I think people were more offended by the fact that I don’t like dogs than by my disinterest in children.

One of my philosophies is to not take myself too seriously. I love to laugh at situations, stupid stuff other people do, stupid stuff I do (there’s a lot)… anything. I think it’s important not to take yourself too seriously. Robin Williams was a great example of that. He’d battled demons for a long while, but spent his life making other people laugh. I have battled with depression. In fact, many people in my family have wrestled with it. I bet a lot of you can identify.

It’s okay to be sad. It’s okay to ask for help. And it’s okay to make light of the situation. Laughter is good medicine. And remember…

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This WIAW is sort of a mashup of 2 days of food. I was too busy at work to take many pictures. Shocking, I know.

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

Confessions of a Child-Free Woman

August 11, 2014 By Laura

Confession #1: I’ll never confess anything too incriminating.

Confession #2: I ruined my political career by the time I was 13.

Confession #3

Everyone around me seems to be having babies. Apparently this is supposed to induce some biological clock thing. In reality, it makes me happy I don’t have kids.

I missed the maternal gene. For starters, kids puke. Vomit makes me vomit. They say it’s different when it’s your kid. “They” are fooling themselves. Vomit is always repulsive. Even worse if you have a phobia (seriously – ask my mom; I’ll do anything to avoid puking)….

Oatmeal Protein Cookie Balls

August 8, 2014 By Laura

My inner fat kid loves baked goods.

So does my outer fat kid.

I really could eat baked goods all day long. Keep your Twizzlers and Sour Patch Kids, I’ll take the homemade oatmeal cookies.

Sadly, cookies aren’t exactly on my training plan. Until now. I strange’d it up in a storm of “use everything in my pantry.”

I balled up a version of one of my favorite cookies ~~because everything’s better as balls~~. I also altered the ingredient list a bit so it can be eaten guilt-free. Not that I feel guilty about eating dessert… but sometimes my abs do.

These chocolate chip-laced treats are just as good as the real thing. Really! My boss ate one and said “oh my god… these are good!” with a only slightly suppressed tone of surprise.

You could probably use any flour here – try coconut flour to make it gluten free. They can easily be made vegan with a flax egg. And, if you’re not ready to bring back pumpkin yet, try mashed sweet potato or banana!

Oatmeal Protein Cookie Balls

1 C almond meal
1 C rolled oats
1/2 C spelt flour
2 scoops (62 g) vanilla protein powder (I used Growing Naturals rice protein)
1/4 C brown sugar, packed
1 tsp baking soda
1 tsp cinnamon
1/2 C pumpkin puree
1/4 C water
3 T coconut oil
3 T egg white (or flax egg)
1/2 tsp pure vanilla extract
1/4 C chocolate chips

Preheat oven to 350 degrees.

Place dry ingredients in a large bowl and stir to combine.

In a small bowl mix coconut oil (softened in micro if necessary), syrup, egg white, water, and extract. Pour wet mixture into the dry. Stir until well-combined (you can use your CLEAN hands).

Fold in the chocolate chips. Make balls of ~2 T of dough, place on cookie sheet and and flatten with your palm.

Bake for 10-12 mins at 350 degrees. Remove from oven and let cool.

Makes about 30 cookies.

*See notes in post above for gluten-free, vegan, and other options!

Remember to use #strangebutgood in any Tweets and Instagrams of your creations. 🙂

An InLinkz Link-up

***

I’m thinking I need to finally try a clean(er) cheesecake of my own next!

Baked goods or candy?

What childhood favorite would you like to health-ify?

3-Ingredient Lemon Baked Shrimp + WIAW

August 6, 2014 By Laura

Shrimp is a relatively new love.

Not to be confused with being shrimpy.

I refused to eat fish until a couple of years ago. Then I had a bite of swordfish (the steak of the sea – seriously) and it was all over. It took me still longer to move beyond fish and eat crab, shrimp, lobster, and mussels.

These days I can’t get enough shrimp. Whole Foods sells it already deveined with the tails removed, which is perfect for me since I’m still slightly squeamish towards raw fish. Raw chicken grosses me out too, but that’s another story.

This is the easiest meal you’ll ever make. All you have to do is lay down the lemon, dump the shrimp out, and sprinkle it with seasoning. You could probably make the entire thing without ever having touched a shrimp (which is awesome if you’re squeamish like I am).

When you eat this, you can also eat the lemon. If you have a particularly sour one that might not be good, but they tend to be sweeter in the summer. I loved it against the spicy Asian seasoning I used!

Recipe at the bottom.

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This WIAW I’m back from Colorado but OUT of groceries. Desperation has set in…

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

Hatch Chile-Cherry Breakfast Wrap

Hatch Chile-Cherry Breakfast Wrap

Healthy Office Snacks + WIAW

New Site, Fun Food… and an Epic Fail

Welcome to the new Sprint 2 the Table!

Simple Baked White Fish

Simple Baked White Fish

Laughter Is Good Medicine + WIAW

Confessions of a Child-Free Woman

Confession #3

Oatmeal Protein Cookie Balls

Oatmeal Protein Cookie Balls

3-Ingredient Lemon Baked Shrimp + WIAW

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