Sprint 2 the Table

Appetites and Adventures

Strange But Good: Plantain Ginger Protein Bread

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Blog trends are fun.

And often strange to the rest of the world.

When I say the Purely Twins’ Plantain Bread I couldn’t wait to whip up a protein-laced version of my own.

It may not quite count as strange at this point, as it’s caught on like a wild-fire.  BUT I’m going to say it qualifies for Strange But Good because my co-workers would definitely think it’s weird look on with curiosity.

Plantain Gingerbread

Naked bread.

Since I an unable to make anything that isn’t protein-laced (I’m beginning to think it’s an addiction), I tool the liberty of pumping up the plantain bread concept.  It was easy enough to do with a little protein powder.

The part when I took a little more creative license was the flavor.  These cooler mornings have made me crave a fall treat – gingerbread!  Why not combine two of my favorite breads?  Banana Plantain Gingerbread!

Plantain Gingerbread and Quark Icing

All dressed up

The icing on this breakfast treat was a mixture of quark with a little stevia, cinnamon, and vanilla.  It tasted like cinnamon roll frosting.  Seriously.

Round 1 was eaten with blueberries (not bloobs… that is the worst blogger trend).  Round two was topped with smashed raspberries… and eaten in the car.  Yes, this bread is hearty enough to pick up and eat while driving inching along in traffic at a complete standstill in a jam.

Plantain Gingerbread on the road

Have plantain bread, will travel.

[Tweet “This #glutenfree plantain bread has a whopping 20g of protein!”]

Plantain Ginger Protein Bread

Plantain Ginger Protein Bread

  • 1 medium plantain, fully ripe*
  • 1/2 cup liquid egg whites
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp Golden Lakanto (or brown sugar/other sweetener)
  • 1/4 tsp allspice
  • 1/4 tsp no sodium baking powder
  • 1/8 tsp cardamom
  • Pinch of cloves
  • 1 scoop vanilla protein powder (I used Growing Naturals Rice Protein)

Preheat oven to 350.

In a small blender (I used a Magic Bullet) blend all ingredients except the protein powder.

Add protein powder and blend again until just combined.

Pour into a prepared pan (I used 8-in round) and bake for 15 mins.

Makes 2 servings.

*A plantain is fully ripe when the skin has turned almost black; it will be aromatic and sweet.

Approximate nutritionals (for 1 serving): 198 calories, 0.3 g fat, 123.6 mg sodium, 32.5 g carbohydrates, 2.6 g fiber, 13.9 g sugar, 19.8 g protein

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 LOVE my new job… but lawd I am so happy its Friday. 

Have you tried any of the plantain recipes floating around?

Do you eat breakfast on the way to work?  I wish Atlanta had better public transportation!

Bourbon Chocolate Chip Cookies [Recipe]

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Let me apologize in advance.

#sorryimnotsorry

If you make these cookies, you won’t be able to stop at one.  They don’t hide any veggies.  They aren’t healthy… unless you count the partial sugar substitute.  They are addictingly good.  You will brave salmonella to eat the batter.

Bourbon Chocolate Chip Cookie Dough

So what makes these cookies strange?  Booze.  It doesn’t have to just be for drinking; it also makes a tasty cookie!  Who knew?!

The bourbon isn’t strong here; it merely adds a hint of caramel and enhances the vanilla in the cookie.  I used Four Roses, which is a lighter, almost fruity bourbon.  

No bourbon? You could use Frangelico or another liqueur.  Or you could leave it out… if you’re crazy.

Bourbon Chocolate Chip Cookies

Bourbon aside, this is a classic chocolate chip cookie.  They are a teensy bit under-baked, resulting in a decadent, doughy center.  Get your cold glass of (almond) milk ready.

There are some specific instructions.  Don’t skip them.  

Browned butter will elevate any dessert recipe you make to a whole new level.  Be patient and let the dough chill in the fridge.  It helps with spreading and allows the flavors to come together making an even more irresistible cookie.

Tall cookie dough scoops

Tall cookie dough scoops

If you want a healthy dessert, check out these Granola Cookies or these Chocolate Avocado cookies.  If you have one of those weeks where you need to get down and dirty to treat yourself, do it with boozy cookies.

Why the treats this week?  I quit my job and started a new one.  It’s a good thing.  I will miss my old team, but this job is more in-line with what I want to be when I grow up (in the world of marketing/product management).  Changing jobs is scary and exciting all at once…. but it’s already clear to me that I made the right choice!

I deserve a cookie.

[Tweet “These doughy, boozy Bourbon Chocolate Chip Cookies will change your life. Really.”]

This is the best chocolate chip cookie you'll ever have. These doughy, boozy Bourbon Chocolate Chip Cookies might actually change your life.

Bourbon Chocolate Chip Cookies

  • 2.25 C (280 grams) all-purpose flour
  • 1 tsp baking powder
  • 1.5 tsp cornstarch
  • 3/4 C (1.5 sticks or 170 grams) salted butter, browned
  • 3/4 C (150 grams) dark brown sugar, loosely packed
  • 1/2 C (100 grams) xylitol (or sugar)
  • 1 large egg + 1 egg yolk, room temperature*
  • 1 tsp vanilla extract
  • 1.5 T bourbon (I used Four Roses)
  • 1 C semi-sweet chocolate chips (or chunks)

In a large bowl, whisk together the flour, baking soda, and cornstarch. Set aside.

In a medium bowl, beat browned butter and sugars together.  Beat in the egg, followed by the egg yolk.  Add the vanilla and bourbon.

Pour the wet ingredients into the dry ingredients and whisk together.  The dough will be very soft.  Don’t worry.

Fold in the chocolate chips.  Cover the dough and chill for at least an hour, or overnight.  *Do not skip this step*

When ready to bake, heat oven to 325 degrees.  Line 2 large baking sheets with parchment paper .

Remove the dough from the refrigerator and roll the dough into balls (~1 heaping tablespoon each).  Shape them into tall balls to help them bake up to be thick.  Place them on the lined cookies sheets with ~1 inch of space between (they will spread).

Bake the cookies for 11-12 minutes.  Don’t bake them any longer!!!  They should look soft and under-baked.  Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.  They will continue to bake on the cookie sheet.

*Note: Room temperature egg/egg yolks are best for even disbursement.

Inspired by Sally’s Chewy Chocolate Chunk Cookies.

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. 🙂

***

“The difference between a success and a failure is that a failure runs away from his fears while successful people run towards their fears.”

Have you ever quit a job?  It’s the most nerve-wracking thing to do!

What is your favorite decadent cookie?

Strange But Good: Tomato Brownie Cakes

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You may think I’ve lost it.

And you may be right.

I made mini brownie cakes.  With a tomato.  It sounds strange, but hear me out.  Tomatoes are technically a fruit.  Baking with fruit is good.  So why not?  

These mini cakes were marvelously moist.  Fresh, in-season tomatoes from the market are juicy and pretty sweet on their own.  Between that and the banana, the resulting healthy brownie is a chocolate treat that isn’t overwhelmingly rich, but still clearly a dessert.  At the end there is the tiniest hint of something fruity… but you can’t pick out the tomato at all (I tested it with several people).

Tomato Brownie Cake plain

You might notice that I left the oats whole in my cakes; that’s because I like the extra chew.  I also added a little coconut flour because I’m addicted to the wonderful, almost silky, texture it lends.  There is also protein powder involved (I just can’t help myself). You can sub in more flour for any of these if you prefer.

Like all good cakes, I decided this needed icing.  And sprinkles.  My icing was a simple mix of Greek yogurt, a bit of stevia, and vanilla.

Tomato Brownie Cake

Bonus: tomatoes are a great source of vitamins C, A, and K, potassium, fiber, and the cancer-fighting lycopene,

Try it.  You’ll like it.  Your friends will like it.  Your kids will like it.  Just don’t tell them what they’re eating until after they take a bite. 😉

Tomato Brownie Cakes

Tomato Brownie Cupcakes

  • 1 small tomato
  • 1 small banana (~6 inches)
  • 1 C water
  • 2 T cocoa powder
  • 1/2 C raw oats
  • 1/2 C spelt flour
  • 1 scoop (30g) chocolate protein powder
  • 2 T cocoa powder
  • 1 T coconut flour
  • 1 T stevia (or other sweetener)
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1 T coconut oil
  • 1/4 C egg whites

Preheat oven to 350 degrees.

In a blender, blend tomato, banana, and water until smooth.  Pour into a bowl and mx in remaining ingredients except the egg whites.

Beat the egg whites until foamy (you can also use the blender for this), then fold them into the batter.

Pour into prepared cupcake tins and cook for 15-20 mins.

Makes 12 cupcakes.

Approximate Nutritionals (for 1 cake): 51 calories, 1.7 g fat, 34.6g sodium, 7.3g carbohydrates, 1.5 g fiber, 1.1g sugar, 3.3g protein

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 had the best time reading all the guesses when I posted this pic on Instagram.  So many great ideas; many are sure to inspire future #strangebutgood baking. 🙂

What is your favorite fruit to bake with?

Would you ever consider trying a tomato brownie?  Be honest.

Sweet Jalapeno Cornbread Muffins

By

My blood is Southern, but the kinship stops there.

Well, there and with a preference for Coke over Pepsi.  I still feel strongly about this even though I no longer drink soda… but I digress.

Being Southern, you would expect me to love cornbread, but I’ve gone through life avoiding it.  I never cared for the gritty, heavy feel and the taste didn’t draw me in.  My mom made it a lot when I was a kid.  My family even ate it in a bowl with milk poured over it.  Cornbread cereal?!  Blech.

Sweet Jalapeno Cornbread Muffins 1

When a friend requested that I make him sweet cornbread, I was intrigued.  What if cornbread could be more like dessert bread?  I love dessert!

First I had to “fix” the texture.  By using a mixture of cornmeal and flour, the grittiness is less noticeable.  I also used a hand mixer to cream together the oil, butter, sugar, and eggs to make the bread light and fluffy.  The brown sugar adds a deeper sweetness.  It’s noticeable, but it doesn’t overwhelm.

Sweet Jalapeno Cornbread Muffin bite

Those who know me won’t be surprised that I also threw in a couple of jalapenos.  I thrive on heat, and this addition helps to retain the southwest feel of a traditional cornbread.

These miiiight not be the healthiest muffins, but it’s not so bad.  And it’s summertime.  Take them to a picnic and share the calories deliciousness with your friends and family! 😉

 _______________________________________________________________________________________

Sweet Jalapeno Cornbread Muffins

Sweet Jalapeno Cornbread Muffins

  • 1 C all-purpose flour
  • 1 C yellow corn meal
  • 3 tsp baking powder
  • 1 tsp cinnamon
  • ¼ C canola oil
  • ¼ C salted butter, softened
  • ½ C sugar
  • ¼ C brown sugar, packed
  • 2 eggs
  • 1 C unsweetened vanilla almond milk
  • 1-2 jalapeños, seeded and diced

Preheat oven to 350.

In a medium bowl, mix together flour, cornmeal, baking powder, and cinnamon with a fork.

In a separate bowl, cream together butter, oil, eggs, and sugars with a hand mixer.

Add the creamed butter mixture and the milk to the dry ingredients and mix until just combined.  Fold in the diced jalapenos (you may adjust the amount of jalapeño used to your taste, or leave it out all together).

Pour into greased muffin tins and bake 12-15 minutes, until golden.

Makes 12 muffins.

Note: These could easily be made vegan using Earth Balance and egg replacer or flax eggs.

***

Despite having found a cornbread I enjoy, I still refuse to pour milk over it like cereal.

Do you like the food of your “people”?

If your favorite foods determined your ethnicity, what would your heritage be?  I’d be Italian.  Or Indian.

Strange But Good: Blueberry Thyme Protein Cake

By

Baking comes in all forms.

And in all sorts of strange methods.

You may argue, but I maintain that the microwave is a totally legit way of baking.  Especially when you’re craving cake at 8am.  I have to work – instant gratification is the only option. 🙂

My favorite mug cake is my 150 Calorie Chocolate Protein Cake.  It really is like cake, and I normally have it as dessert for my last meal of the day.  While you could have it for breakfast, I wanted something strange fruity in the morning.

Blueberry Thyme Protein Cake

 The combination of blueberry and thyme has been in my head since I saw it in martini-form on a menu during my Napa Valley trip.  That’s right – my breakfast was inspired by a cocktail.

This cake was good on its own… but breakfast calls for syrup.  I mixed some sugar-free syrup with cinnamon, thinned it slightly with almond milk, and poured it over my creation.  Like a non-pan cake!

Blueberry Thyme Protein Cake w syrup 1

 I loved the bright, slightly sweet thyme with the blueberries!  Berries have been incredible this season – they added a fun burst to this moist (sorry… there’s no other word!) cake.

Blueberry Thyme Protein Cake w syrup

Blueberry Thyme Protein Cake

  • 1 scoop (2T) vanilla protein powder
  • 1/4 tsp baking powder
  • 3 T egg whites
  • 2 T almond milk
  • 1 T sweet potato puree (or mashed banana)
  • 1/2 tsp vanilla
  • 5-6 drops liquid lemon Stevia
  • 2 tsp fresh thyme
  • 1/4 C blueberries
  • Optional topping: additional berries, cinnamon, syrup

Place dry ingredients in a small bowl and stir to combine.  Add remaining ingredients and mix until smooth.

Transfer to a large, greased (I use coconut oil) coffee mug and microwave for 2 mins (may vary depending on your microwave).

Tip the cake out onto a plate and top as desired.  My cake was topped with additional berries and a mix of cinnamon and sugar-free syrup 

Makes 1 cake.

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 later made this for a snack too.  Breakfast, post-lunch dessert… whatever… 😉

Do you have a go-to microwave cake?

Have you combined herbs and fruit?  I love rosemary and berries too!

Strange But Good: Microwave Protein Zucchini Bread

By

I have an unintentional pattern of behavior.

Let’s be honest… I have several patterns: wake up, eat, workout, eat more, sleep.

This particular pattern is a recipe development pattern.  I make something with carrot.  Then I make it with zucchini.  What can I say?  I play favorites!

Microwave Protein Zucchini Bread 1

Even though I’d made the carrot version, I thought zucchini could qualify for #strangebugood.  Mostly because my Southern family would stare, mouths open, at the thought of making a healthy zucchini bread.  If that wasn’t enough, the sight of it cooking in the microwave would send them over the edge.

It does work, and it solves a common problem when microwave baking – the problem of dry mug cakes.  With the added moisture from the zucchini, your cake will be almost juicy.  In a good way.  

Microwave Protein Zucchini Bread 2

For the protein, I wanted to use something super-clean that added a good vanilla flavor.  Clean protein powders have become increasingly important to me after reading (and being shocked by) the ingredient list of a popular powder that shall remain nameless.  That’s why I REALLY happy to have found Growing Naturals.  You can read more about them here.

This small company sponsored part of my Blend trip, and I was able to share some with a few of the ladies there.  However, there wasn’t enough for EVERYONE and what about those that couldn’t go?  Growing Naturals is generously offering a discount code – “SPRINT30” – for 30% off your first purchase any product through until July 31!

I think these guys were excited about clean protein at Blend too!

Microwave Protein Zucchini Bread

Microwave Protein Zucchini Bread

Based on my Microwave Protein Carrot Cake recipe.

  • 1/2 C grated zucchini (90g)
  • 1 scoop Growing Naturals Rice Vanilla Protein Powder (or 31g scoop of your preferred)
  • 1/4 tsp no sodium baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp nutmeg
  • 1 egg white
  • 1 T applesauce (no sugar added, can also use pumpkin puree)
  • 1/4 tsp almond extract
  • 1/4 tsp butter extract (optional)
  • ~8-9 drops NuNaturals lemon liquid stevia
  • “Icing” (see below)

Grate zucchini, squeeze out excess moisture, and set aside.

Place dry ingredients in bowl and stir to combine.  Stir in wet ingredients.  Mix in grated zucchini.

Transfer to a greased (I use PAM) cereal bowl and microwave for 2-2.5 mins (mine took 2:15).  Tip the cake out onto a plate and top as desired.  

My cake was topped with a cheese cake icing made by combining Greek yogurt with cinnamon, ginger, cake batter drops, and stevia.

Makes 1 cake.

Approximate Nutritionals (will vary based on protein powder used): 154 calories, 2.1g fat, 183.7mg sodium, 13.4g carbohydrates, 0.7g fiber, 6g sugar, 24.5g protein.

 

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. 🙂

 



***

This weekend is Atlanta’s Food & Wine Festival.  I’m so exctied I can barely stand myself!

What are your unintentional (or intentional) patterns?

Have you tried mug cakes?  What’s your favorite recipe?

Tempeh Mole Muffins

By

Deciding on food is hard.

 

There are so many tasty options!

I saw 2 recipes I wanted to try (well, 3 really)… so I just made them all into 1 for an over-achieving Meatless Monday recipe!

MMAZ

 

This week we are supposed to choose a recipe someone else linked up using last week’s secret ingredient, dark chocolate.  Hopefully Heather will forgive me for bending the rules a little.  Especially since the first recipe I was inspired by was her own Tempeh Protein Muffins!

My version of the Tempeh Muffins

 

Inspiration recipe #2 was from the link up – Sarah’s Cinnamon Cocoa Mole with TVP Chorizo.  She used her mole as a sauce for her chorizo… but I decided to mix it all in one, and use tempeh.  And make muffins.  Don’t you love the creative process?!

I’d made Seiten Chorizo in the past, so here I used that recipe and Sarah’s to inform my mix of spices.  If you try this recipe, feel free to play around and change it up to suit your palate.  My combo was a smokey, savory mole with a fun swirl of sweetness throughout thanks to the sweet potato.

Tempeh Mole Muffins

 

I ate my mole muffins with a Mexican-inspired salad.  Local arugula with red bell pepper, raw zucchini, and a drizzle of lime juice.

Lastly, I chopped up a few plantain slices I broiled with coconut oil, cayenne, and cinnamon.

Tempeh Mole Muffins

 

Don’t forget to check out Heather’s link up to see what everyone else made this week.  I wonder if anyone braved my Chocolate Avocado Cookies???

I think this ia all pretty marvelous… and I know my Diva girl, Katie would agree, so I’m joining her link up again this week!  Check out all the Monday marvelousness:

Marvelous Monday

Katie… we missed you this weekend at Blend!!!

_______________________________________________________________________________________

Tempeh Mole Muffins

Tempeh Mole Muffins

  • 8 ounces tempeh
  • 1/4 C egg whites (or 1 flax egg)
  • Juice from 1/2 lime
  • 1 T nutritional yeast
  • 2 cloves garlic, minced
  • 1/2 inch piece fresh ginger, minced
  • 1 tsp oregano
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp onion powder
  • 1 tsp ground coriander
  • 1 tsp cocoa powder
  • 1/2 tsp cinnamon
  • 1/2 tsp red pepper flakes (optional)
  • 1/2 tsp turmeric
  • 1/2 tsp ground black pepper
  • 1/2 C mashed sweet potato

 

Preheat oven to 375 degrees. Coat muffin tin with cooking spray & set aside.

place tempeh, egg, and lime juice in a food processor and pulse (I used my Vitamix). Add all remaining ingredients and pulse until mixed.  Manually stir in sweet potato, leaving chunks throughout mixture.

Divide batter evenly between 6 muffin containers.  Bake for 15 minutes, or until browned and set. Remove from oven and allow to cool.

Using a knife, loosen the muffin edges from the pan and transfer to wire rack or plate.

Approximate nutritionals (per muffin): 108 calories, 3.4g fat, 29.7g sodium, 11g carbohydrates, 4.8g fiber, 1g sugar, 8.7g protein

***

I’m still smiling from the marvelous Blend Retreat this weekend!  I can’t wait to recap it all for you!!! 🙂

Have you ever made your own mole?  Chorizo?

Do you make an effort to go meatless on Mondays?

 

Strange But Good: Blueberry-Basil Cottage Cheese Egg Bake

By

I’m trying to be better about repeating recipes.

Even though repetition pains me.

Blueberry-Basil Cottage Cheese Egg Bake

I’m slowly re-making some older recipes on the blog, but adding new twists to keep them interesting!  This recipe is based on a more savory bake – a Cottage Cheese and Egg Herb Bake I made back in June of 2011 (have I really been blogging that long?!).

Today’s version is more strange but still good.  This is a sweet egg bake!  I used blueberries and basil, along with a little lemon stevia and cinnamon to make this a dessert-like breakfast.

Blueberry-Basil Cottage Cheese Egg Bake

Making a bake for breakfast may seem ambitious during the morning rush, but if you make it in steps while you’re getting ready it’s really not so bad!  What results is a fluffy, souffle-like breakfast filled with bursting berries and the almost sweet, clove-like basil.   Bursting with strange deliciousness.

My pics are from a version that I completely over-stuffed (it’s a chronic affliction).  This has become a good thing in my book… but I have adjusted the recipe so that won’t happen to you. 😉

[tasty-recipe id=”18070″]

***

I’m at the Blend Retreat all weekend hanging with some of my best strange blogger friends.  Not that I’m bragging… LOL!  SO EXCITED!!!

Have you ever made sweet eggs?  How about PB & Jeggs?

What are you looking forward to this weekend?  Will I see you at Blend???

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