Just hopping in to share a bunny breakfast!
Who needs an Easter basket when you have pancakes?
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Life is a Jungle Gym + WIAW
Life is a jungle gym.
Did anyone else read Lean In?
In Lean In, Sheryl Sandberg refers to your career being a jungle gym rather than a ladder. The same goes for life. The secret, in my opinion, is to be flexible and not to let things get too under your skin.
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Strange But Good: Coconut Jicama Porridge
There’s more than one way to make a bowl of oats.
Breakfast without carbs is just wrong!
Going without oatmeal or bread is not an easy task. I refused to believe I had to do it for the cleanse. Oats don’t have to be made with oatmeal! I’ve made a paleo version before. However, making oat-less oats without eggs made it a little harder… but it can be done with the help of a strange, but good ingredient: Jicama!
Jicama can do anything. Nachos, edamame salads… and oat-less oatmeal. However, I prefer to call this porridge because a) I left it a little more moist that I would my oats and b) I think using words like porridge makes me sound sophisticated and British.
You can use protein powder or leave it out. Simply increase the liquid if you add protein. I really liked the additional creaminess it adds, making it even more oatmeal-like. Toppings are the best part – I used strawberries and kabocha. I’ve also done it with blood oranges (awesome with the coconut, btw).
Trust me on this one. Really.
Coconut Jicama Porridge
The Base:
- 1 C raw jicama rice
- 1/2 C unsweetened almond (or coconut) milk
- 1 tsp coconut oil
- 1/2 tsp cinnamon
- 1/4 tsp ginger
My Adds:
- 1/2 scoop pea protein powder (mixed with ~1/4 C water to thin)
- Strawberries
- Kabocha squash (pre-roasted)
- Ground flax
Peel jicama and chop into chunks. Place jicama in a food processor or blender and pulse until a rice-like crumble forms.
Place all ingredients in the porridge “base” in a pan over medium high heat. Cook until mixture starts to bubble. If using protein, add it here.
Continue to cook until most of the liquid is absorbed and mixture becomes creamy (~5 mins). Taste and adjust spices or add sweetener as desired (I didn’t need any).
Transfer to bowl and enjoy!
Makes 1 serving.
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. 🙂
***
It looks like I’ll be going without some food stuffs a little beyond than this cleanse… more on that later…
Have you ever had jicama? How did you eat it?
What’s your favorite non-conventional breakfast?
Mocha Plantain Protein Bread with JAVAPRO
Some days I need a caffeine IV.
The following post is sponsored by FitFluential LLC on behalf of JAVAPRO.
I’m actually not a huge coffee drinker. It takes too long for me to drink! By the time I’m half way through the cup, it’s cold. That’s not to say I couldn’t use the caffeine. I’m not a morning person, and the flourescent lights in my office don’t help matters.
What I do love are protein powder creations. Since I can’t bring myself to drink enough regular coffee, I was thrilled with Nature’s Best offered me a bag of their new Mocha JAVAPRO whey protein powder. It never even crossed my mind to drink it. I was excited to bake with it!
Side note: I’ve never actually had a traditional protein drink just mixed with water.
This is protein powder is unique because it includes real coffee! Finally, a way to get my caffeine fix without struggling to finish a hot cup ‘o joe. I immediately used the JAVAPRO protein powder in my traditional untraditional way. It may seem strange… but it’s good!
Mocha plantain bread! With peanut sauce… is there anything peanut butter isn’t good with?
I’d made a Gingerbread Protein Bread in the past, and I used that recipe as the base for this mocha java version. The mocha flavor was perfect for this chocolate lover, and I really enjoyed the shot of energy the cake-like bread gave me. Plus, who doesn’t want an excuse to eat cake for breakfast?
One serving of the protein powder packs 20 grams of protein and 80 mg of caffeine; perfect for pre-workout muscle fuel for endurance and energy! For more information, check out their Facebook Page.
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Mocha Plantain Protein Bread
- 1 medium plantain, fully ripe*
- 1/2 cup liquid egg whites
- 1 tsp cinnamon
- 1/4 tsp no sodium baking powder
- 1 serving mocha java protein powder (31 g)
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): 161 calories, 1.2 g fat, 124.9 mg sodium, 21 g carbohydrates, 1.9 g fiber, 9.4 g sugar, 17.4 g protein
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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. 🙂
***
I’m gearing up for a weekend of fun… two of my most #strangebutgood blends, Heather and Sarah, are in town!!! Follow our shenanigans on Instagram!
Are you a coffee person?
Have you ever made a plain protein shake (protein + water)?
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
… Kabocha and Black Bean Frittata
There’s something special about a hot breakfast.
Forget Folger’s in my cup – I want eggs!
As someone who is continually unable to get out of the door on time, hot breakfasts aren’t exactly practical. This means food prep is especially important. And it has to be high protein – I need stay-power!
I bring you the Kabocha and Black Bean Frittata.
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Banana Chocolate Chip Protein Muffins
Elvis had it right.
Except for the whole dying on the toilet thing…
The King was known for banana and peanut butter sandwiches. And music, of course. That classic combo has been one of my favorites for years. My mom used to make those sandwiches for us… with mayonnaise. #strangebutgood from an early age!
I left the mayo out of these muffins, but added chocolate. They also contain protein. Probably not strange to many of you, but my co-worker called me a “nut bag.”
(She calls me this In an affectionate way – she’s my tater tot-eating work wife. Sometimes I steal a tot, but she never steals my food. I win!)
Anyway, eat these. The bananas, Greek yogurt, and nut butter give these a rich but not-too-sweet taste and a velvet-like texture.
Once you pop, you can’t stop.
Banana Chocolate Chip Protein Muffins
- 1 large ripe banana, mashed
- 2 T Xylitol (or other sweetener)
- 1/4 C plain Greek yogurt
- 2 egg whites (6 T)
- 3 T unsweetened almond milk
- 1/4 C nut butter (I used Onnit Cashew Walnut Butter)
- 1 tsp vanilla extract
- 1 T melted coconut oil
- 1/4 C flour (I used spelt)
- 2 scoops (62g) vanilla protein powder (I used Growing Naturals Rice Protein)
- 1/2 tsp ground cinnamon
- 1 tsp baking powder
- 1/4 C chocolate (or carob) chips
In a large bowl, add banana, sugar, yogurt, egg whites, milk, nut butter, vanilla, and coconut oil in a bowl and whisk together until combined.
In a medium bowl, whisk together the dry ingredients in a separate bowl.
Add the dry to wet ingredients and stir together until just combined.
Fold in chocolate chips.
Pour batter into greased muffin tins. Bake at 350 for 20-25 minutes, or until toothpick come out clean.
Makes 10 muffins.
Approximate Nutritionals (per muffin): 131 calories, 5.8g fat, 38.6g sodium, 12.2g carbohydrates, 2.2g fiber, 2.9g sugar, 8.6g 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.
Remember to use #strangebutgood in any Tweets and Instagrams of your creations. 🙂
***
Now I have “Love Me Tender” stuck in my head.
Are you a banana and peanut butter fan?
What’s your favorite Elvis song?
Strange But Good: Peanut Avocado Sauce
The secret is always in the sauce.
Literally.
I am sure someone is going to say they’ve done this before, but maybe not on top of this eggy breakfast item. I’m not sure if it’s an egg crust or what, but it was good. And it was made ever more strange with a peanut nutty topping.
Peanut flour and avocado sauce. Avocados are a fairly neutral flavor, and they add amazing texture to foods. I love to use them in scones, chocolate cake, and shamrock shakes to add healthy fat and a creamy smoothness. So why not in a sauce?
I mixed it together with a little almond milk and stevia before spreading it across a cinnamon-egg “crust” and adding blackberries and jicama to the top. I purposefully left little pieces of the avocado in there… you know, for added strangeness.
If you are a texture junkie like I am, you will adore this. From the smooth spread to the juicy berries to the crisp jicama, each bite is a party in your mouth (that’s what she said).
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Peanut Avocado Eggs
- 1/4 avocado
- 1 T peanut flour
- Stevia, to taste
- Almond milk (add to desired consistency)
- 1/2 C egg whites
- 1/4 tsp cinnamon
- Optional toppings: blackberries, jicama
In a small bowl, mash avocado. Mix in peanut flour, stevia, and almond milk, adjusting to desired consistency. Set aside.
In another bowl, whisk together egg whites and cinnamon. Place in a small pan and cook over med-high heat until almost done. Flip to finish off the top. It will form a sort of egg white pancake.
Place egg whites on plate, spread with peanut sauce, and top as desired. Enjoy!
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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. 🙂
***
I realize the photo quality is even lower than usual. It’s been a tough couple of weeks… sorry…
What’s the strangest way you’ve used avocado?
Have you had jicama before? It’s like if an apple and a potato had a love child. In a good way.
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