Sprint 2 the Table

Appetites and Adventures

Samsung Galaxy Camera + WIAW

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Once in a blue moon I surprise myself…

 

Get it?  Last night was a blue moon…

I’ve always lamented having to take pictures of food.  I just want to make it and chow down.  My inner fat kid doesn’t like to wait for a photo shoot.  

Then there’s the transfer of pics to the computer.  Then editing.  That is less painful than I build it up to be, but it doesn’t stop me from some serious procrastination.  In short, I’m lazy and I’d rather do everything on my iPhone via Instagram.

But a new toy has come into my life and saved the day.  Thanks to Verizon and the Fitfluential Ambassador program, I was given a Samsung Galaxy Camera with Verizon 4G LTE network to try.  ***As always, all opinions are my own.***

camera

I was entertained on the drive to the mountains by taking pics of my iPhone and posting them to IG from my camera… while playing with IG on my iPhone too.  Simple minds, simple pleasures…

 

The Samsung Galaxy is basically a iPhone in camera form.  It even has a preloaded Instagram app to make over sharing stupid easy.  Sharing is done quickly, directly from the camera over Verizon’s 4G LTE network.

Instant gratification, for the win. 😉

20130817_193701

Foggy Blue Ridge Mountains

 

Some of you camera enthusiasts might appreciate that fact that it’s a 16 megapixel and 1080p HD video camera that features a 21x optical zoom lens.  I appreciate that there are pre-set modes allowing a total novice to take decent pics – even at night.  (Never fear for the camera geeks – there’s also an Expert Control mode to manually adjust shutter speed.)

Check out the blue moon last night:

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Taken using the “Night” setting

 

The large HD LCD touch screen makes it convenient to edit photos and videos right from the camera.  You can share it on any number of social networks, add it to your Dropbox, and even email it to yourself!

Mind = blown

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This WIAW was a bit disorganized.  Deciding to stay an extra day in the mountains meant I missed my farmer’s market run (Worth.  It.).  Most of this was obtained from the freezer or from a 15 min sprint 2 the local grocery chain. 😉

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Read on for my odd-ball food, and then check out Jenn’s link up for everyone else’s delicious days.

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Breakfast:

My favorite addiction, my morning cocktail (apple cider vinegar, water, Glutamine, and  Fitmixer Aminos) started my day out productively… if you know what I mean…

It was an egg-y morning.  I made a quick omelette seasoned with cumin, cayenne, and cilantro.  It was stuffed with avocado and turkey.  That was followed up with a side of grapefruit.

eggs and grapefruit

 

Mid-Morning Snack:

This was my post-workout refuel.  I made a Zucchini Bread Protein Smoothie , only I subbed 1.5 oz of tofu for the cottage cheese and left out the spinach (I’m all out!).  I topped it with my custom granola from last week.  Really, really loving it!

And a cherry on top (followed by a few more on the side).

Zucchini Bread Smoothie

 

Lunch:

Swordfish (surprisingly good from the freezer) with red bell pepper, zucchini, and a slice of Ezekial bread.

Steak of the Sea

Afternoon Snack:

Another lazy man’s turkey salad.  I ripped up some no salt added turkey meat from the deli and mixed it with celery, red pepper flakes, cumin, nutritional yeast, and apple cider vinegar.

I ate my Dora edamame on the side.  Kid food is 100% acceptable as a single adult, no?

dora edamame

 

There was also a new gum involved.  I really liked the Pomegranate flavor, and I appreciate the crew at Pur Gum sending me these samples … but I wish the flavor had lasted more than 5 mins. 🙁

pur gum

 

Dinner:

Sea Bass (also surprisingly good from the freezer) with some hard-core roasted brussels and Injera (Ethiopian bread made of teff flour and water).

injera and sea bass

“Dessert” was what I was really excited for… roasted kabocha!  I topped it with peanut flour sauce and more of my custom granola.

cocoa roasted kabocha

 

Dessert:

Still struggling to hit my carbs, I added a little extra yum to my Carrot Cake Protein Batter.  I stirred in oats and topped it with my custom granola (again) and a cocoa powder sauce.  And cherries. I’m still a little low, but it was close!

Taken and shared on IG via my Samsung Galaxy camera!

Taken and shared on IG via my Samsung Galaxy camera!

***

You know I’m excited about a camera when I go wandering through the park after dark to take pics of the moon.  I’m a little shocked I didn’t get mugged…

Have you ever even heard of a smart camera like this?  How long until cameras and phones are always one in the same? 

Do you like “real” pictures or are you an iPhone photographer?

 

Fluffy Cauliflower Protein Pancakes

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Cauliflower is surprisingly versatile.

Or maybe I’m surprisingly strange?

Either way, these are good.  Cauliflower may seem like a strange thing to make pancakes with, but it’s one of those veggies (like spinach) that doesn’t have a strong taste.

Fluffy Cauliflower Protein Pancakes 2

 I had to do a few trials, but persistence paid off.  My first trials were without the oats, but it does need that addition to thicken properly.

What results in a super-fluffy pancake hiding a little extra veggie punch that NO ONE will ever guess is in there.  I added a quick blackberry syrup and decorated with some toasted sunflower seeds, which added a nice crunch to every bite.

Fluffy Cauliflower Protein Pancakes 1

A couple of tips:

  • Cut the cauliflower into small pieces to so that they will blend smoothly
  • Make sure to grease the pan well to make flipping easier
  • Don’t touch the pancakes until they are ready to flip.  If you mess with them, it will take away from the fluff factor.

Fluffy Cauliflower Protein Pancakes

Fluffy Cauliflower Protein Pancakes

For the Pancakes:

  • 2 T oatmeal
  • 100g (~2/3 C) cauliflower
  • 1/4 C egg whites
  • 1 T (1/2 scoop) vanilla protein powder
  • 1/2 tsp cinnamon
  • 1/4 tsp no sodium baking powder
  • 1/2 tsp vanilla extract
  • 1/4 tsp butter extract (optional)
  • 5-6 drops liquid stevia

For the Blackberry Syrup:

  • 1/4 C blackberries, mashed
  • 1 tsp sugar-free syrup

In a blender (I used a Magic Bullet), pulse the oats into a flour.  Place in mixing bowl.

Place cauliflower in the blender cup with egg whites and mix until smooth.  

Add oats back in, along with the remaining ingredients.  Blend until combined.

Cook in a well-greased skillet (I used PAM).

Meanwhile, mix together syrup ingredients in a small bowl.  Place in the microwave for ~10 seconds to warm and “melt” the berries.

Plate the ‘cakes and drizzle with syrup.  I also added sunflower seeds as a crunchy garnish.

Serves 1.

 

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 week has certainly been strange… it’s so cool in Atlanta it feels like October!  Normally this would be awesome, but I’m crossing my finger for a little warmth because I’m supposed to try paddle boarding for the first time this weekend!

What is your favorite way to sneak in extra veggies?

Do you like to make pancake breakfasts?  Or are you an oat/egg/yogurt/other person?

Turkey & Ricotta Pasta Bake + WIAW

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I am a blogger and I am NOT a Trader Joe’s addict.

 

Please don’t pelt me with stones.

I realize that just last week I posted about chicken I like to get a TJ’s; however, I rarely buy anything else there.  Why?  I try to limit modified/packaged foods in my life (have you seen the sodium content in all those nifty frozen foods?!), and I don’t think they have the best produce.

Many of you have already seen this article warning about the GMOs (genetically modified organisms) in products from the store.  Trader Joe’s buys many of their products in bulk from suppliers.  This keeps the price down, but it means you don’t know who is making your food.  They won’t disclose that info because the companies they work with would rather not advertise that you can buy Product X cheaper at Trader Joe’s vs. the name brand from another grocer.  The article goes into more detail, but check out their list of items considered “safe” to buy and those to avoid (step away from the 2 buck chuck).

GMOs

 

Trader Joe’s isn’t the source of the problem – this is an issue with all major grocers.  They have a place, and I 100% get that sometimes you must have quick and easy food around.  No one is perfect.  Ain’t nobody got time for that!

All I am proposing is that you know the facts and can make an educated choice about the food you fuel with. 🙂

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This WIAW is my first one back on the competition diet.  I’m trying something new and amping up my carbs to gain more size.  What I’ve learned in the 3 days I’ve been on the plan is that it’s HARD to eat a ton of carbs.  Next week I’m just going to make a massive pot of grains and shovel it in.

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Read on for my traveling food, and then check out Jenn’s link up for everyone else’s delicious days.

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Breakfast:

My favorite addiction, my morning cocktail (apple cider vinegar, water, Glutamine, and  Fitmixer Aminos) started my day out productively… if you know what I mean…

Pancakes have been on my mind lately.  I tried this odd combo a couple of weeks ago, failed, and set it aside.  This morning I felt inspired to try it again.  And it worked.

Strange But Good pancakes

The recipe?  Check back Friday – I’m saving this for #strangebutgood!!!

 

Mid-Morning Snack:

It is a fishy week for me.  Morning snack was cod I baked during my Sunday prep with Ethiopian spices.  To take to work, I shredded it up and tossed it with fresh red bell pepper.

Eaten with a side of hummus, Ezekial bread, and a rare purchase – Starbucks green tea.

Cod and red pepper

 

Lunch:

I love it when meals feel like treats.  Sea Bass is always like that for me.  I brought a piece for lunch today and ate it with an arugula (it was ridiculously fresh and flavorful at the market this week), cauliflower, and beet salad.  My yummy carbs were a tortilla and (unpictured) hummus.

Sea Bass and salad

 

Afternoon Snack:

This shirataki pasta bake was based on a favorite Vegan Ricotta Pasta Bake I’d forgotten about.  I took the idea and make it un-vegan. #sorryimnotsorry

I made it for dinner and then brought the leftovers to work.  It was a great reheated with a slice of Ezekial bread.

Pasta Bake

 

I followed the baking instructions in the link above, but sautéed the onion and garlic, adding the turkey to cook through before baking.  These were the ingredient modifications I used:

Turkey & Ricotta Pasta Bake

  • 1/4 C red onion, diced
  • 3 cloves garlic, minced
  • 2 tsp lemon juice
  • 1/2 lb ground turkey, sautéed
  • 2 T fresh rosemary, minced
  • 1/2 tsp ground oregano
  • 1/2 C marinara sauce (I used low sodium)
  • 1/4 C fat-free ricotta
  • 1 tsp red pepper flakes
  • Pinch of cinnamon
  • Pepper, to taste
  • 1 package Shirataki noodles (I used spinach Skinny Noodles, you could use regular pasta too)

 

I finished that off with a vegan Granola Cookie.  I was making them for the winner of last week’s bake sale… I had to have one for quality control purposes.  They are low sugar and vegan!  Practically a health food.

Granola Cookies

 

Dinner:

Dinner was eaten in the form of a hearty smoothie bowl post-workout.  I made my Carrot Cake Batter Protein Shake, but added a TON of spinach.  It IS easy being green. 😉

Smoothie bowl

 

The toppings were kabocha, peanut flour sauce, and a really cool new granola.  I was contacted by Klara who started a company called Mix My Own.

Mix My Own is a custom website that allows you design your own granola and I jumped at her offer to try it out.  I ordered 1 for me and one for my mom (who gave it a glowing review).

Mix My Own

In My “All Mine” Mix:

  • Gluten-Free Oats
  • Organic Millet
  • Organic Kamut puffs
  • Dried Pomegranate
  • Organic Coconut
  • Pecans
  • Organic Ground Cinnamon
  • Organic Cacao Nibs

 

You can choose from a 1 or 2 pound bag.  The one pound bag it huge – it has about 15 servings (1/2 C each). I had a blast creating my own custom combo.  Definitely worth checking out!

Disclosure: I was provided a coupon for a free trial.  As always, my opinions are all my own.

 

Dessert:

I made an kickin’ combo in effort to hit my carbs.  I was still low… but this was a tasty effort.  I made my Zucchini Bread Protein Batter, but added 1T of cocoa powder and eliminated the protein powder in favor of more cottage cheese.

That deliciousness was topped with 1/2 a baked brownie-flavored Quest bar (350 degrees for 10 mins), a dollop of TruWhip, and cherry on top.  Some days just deserve a cherry, ya know?

Chocolate Zucchini bowl with baked Quest bar

***

It feels like it should be Friday… but it’s all good.

Do you try to avoid GMOs? 

What would be in your custom blend of granola?

 

Strange But Good: Peach Sweet Potato Scramble

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The Peach State isn’t actually the largest peach producer in the US.*

Not that it stops me from eating copious amounts while they’re in season.

You may remember my love of PB & Jeggs.  Or Aggs.  Or (vegan) Ceggs.  Or Zeggs.  I could go on forever, but all this is to say that I was actually thinking of my PB & Peggs when I came up with the combo.

Now that I type this, I realize I should have added peanut flour too!  Tomorrow is another day…

Peach Sweet Potato Scramble w bacon

One of the slightly strange adds was sweet potato.  I cubed it and sautéed it quickly before making the scramble.  It was so easy!  Adding the peaches at the end was just enough to warm and caramelize the natural sugars a bit.  Then there was the basil, which was a nice, herb-y accent to give the dish a bit more “pop.”

And bacon… because everything is better with bacon.  Really, the savory-salty bacon sprinkles made every bite fun.  Sounds strange, but trust me.  It was good.

*In case you were wondering, California is the largest peach producer in the U.S.  South Carolina is the largest in the East.

Peach Sweet Potato Scramble

Peach Sweet Potato Scramble

  • Coconut (or other) oil to grease pan
  • 1/2 C diced sweet potato
  • 1/2 egg whites
  • 1/4 tsp cinnamon
  • 1/4 tsp ginger
  • Shake of cayenne (optional)
  • 1 Peach, chopped
  • Basil
  • Bacon, crumbled (optional)

In a lightly oiled skillet, sautee sweet potato until tender.  Set aside.

Scramble together egg whites, cinnamon, ginger, and cayenne with a spoash of water (the water helps them “fluff”).

Transfer to a lightly oiled skillet and cook over medium heat until half way done (~1-2 mins).  Add sweet potato, peaches, and basil.  Mix and cook through.

Plate your scramble and top with additional basil and bacon sprinkles, if desired.

Note: Feta or goat cheese would also be good here to add a pop of saltiness.

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. 🙂

***

And now I have to brag.  I get to have dinner at Sarena‘s house tonight.  Her food makes me drool.

Is there anything bacon (or vegan bacon bits) isn’t good with?  It’s like peanut butter!

What are you looking forward to this weekend?

Bake Sale for Kids + WIAW

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Bake sales are the best.

 

Homemade baked goods are the most “worth it” treat.

Amanda @ Run to the Finish has teamed up with Women’s Health and will be running and fundraising for the FEED Project, which seeks to feed hungry US kids.  Their RUN 10 FEED 10 program is really cool – you run a 10K and 10 children in your community are fed with the proceeds.  (Amanda has a discount code you may use here.)

But you don’t HAVE to run!  You can opt to just eat. 🙂  Amanda is hosting an online blogger bake sale where 100% of the donations will towards feeding these kids.

feed 10

Bidding began yesterday (I’m behind – sorry!), and bids will be accepted until August 7th 9AM EST.  Winners will be contacted and asked to donate the specific amount via CrowdRise.

Hurry over and bid on your auction deliciousness here.  There are tons be homemade items from bloggers (and products from several sponsors) available for bidding.  A batch of my vegan, no-sugar added Chewy Granola Cookies are up for grabs… you might even get a little something extra. 😉

granola-cookie

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These WIAW meals were half eaten at work and half on the road.  I didn’t do the most elaborate job of planning, as I am enjoying my final week of “freedom” before I start competition prep in earnest!

WIAWbutton

Read on for my traveling food, and then check out Jenn’s link up for everyone else’s delicious days.

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Breakfast:

My morning cocktail (apple cider vinegar, water, Glutamine, and Fitmixer Aminos) happened, as usual.  I swear this is the biggest addiction in my life.

I had an early morning meeting, so I made sure my breakfast was ready to grab a go.  Overnight oats in a cottage cheese container!  Almost as good as a PB jar… 

This raspberry and maple-laced concoction was really good!  And easy to eat from my lap on the way to work.

Raspberry Maple Overnight Cottage Cheese Oats

Raspberry-Maple Overnight Oats

  • 1/4 C cottage cheese
  • 1/4 C oatmeal
  • 1/2 scoop vanilla protein powder
  • 1 tsp chia seeds
  • 1/2 tsp maple extract
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/2 C almond milk

 

Mid-Morning Snack:

Like I mentioned last week, I have been into the Trader Joe’s Balsamic Chicken.  It’s one of the few packaged things I buy, but when I’m traveling a lot this is a great (low sodium) item to keep on hand.

Eaten with veggies I pre-roasted on Sunday with some marinara sauce and nutritional yeast.

TJs Balsamic chicken

 

Lunch:

I was running out of my office to get my stuff ready for the airport (and squeeze in a workout… shhhh!), so this almost didn’t even get pictured.  A mix of no salt deli turkey, celery, hummus, and cayenne.

It was so quick I called it the lazy girl’s turkey salad. 😉

lazy turkey salad

 

Afternoon Snack:

I have become obsessed with post-workout Chocolate + Beet Protein Smoothie Bowls.  I used this recipe again, but added spinach and topped it with muesli and kabocha squash.

No exaggeration, I could eat this every meal.

chocolate-beet protein shake

 

Dinner:

Dinner was eaten in Florida.  I hopped a plane, ate some unpictured pretzels, and went right to dinner with my co-worker.  We hit up Columbia, a famous Cuban spot and Florida’s oldest restaurant.  It was delicious!

We started with giant warm, crusty loaves of Cuban bread and the 1905 Salad.  The bread was amazing… the salad… I’d say it’s basically a Chef’s salad with no egg and a ton of dressing.  I also enjoyed a margarita – one of the best I’ve ever had!

Columbia restaurant stuffed shrimp

Terrible pics… it was dark!

My main was massive.  The server highly recommended the Camarones Rellenos “Jesse Gonzalez.”

I thought shrimp would be light-ish… I learned that it’s not when it’s stuffed with lump crab and a generous helping of butter.  Did I mention it was served with rice, beans, and roasted veggies?  And that my co-worker ordered sides of yucca and fried plantains?

Call me happy and roll me home.

 

Dessert:

You know I’m full when I can’t even imagine eating dessert.  Hell froze over.

***

Tomorrow I fly back home and Thursday I drive to South Carolina.  Despite the craziness all I can think about is 1) When do I get to go to the farmer’s market to get “my” food and 2) How am I going to fit a workout in Thursday and Friday?

Have you checked out the bake sale?  What item is catching your eye? 

Does the combo of beets and chocolate sound #strangebutgood to you?  I thought it was normal until I told my co-worker about it…

 

Obnoxious Orders + WIAW

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Lately there seems to be a streak of obnoxious.

Or maybe I’m having a streak of impatience?

We’ve become a nation of “have it your way.”  But has it done nothing more than turn us into entitled, bourgeois consumers?  We can have virtually anything we want almost instantly.

Take Starbucks.  Yesterday I ran across this article filled with the most obnoxious Starbucks orders.  At first I thought they weren’t SO bad… but keep reading.

Starbucks

My favorites:*

  • Decaf, Soy Latte With An Extra Shot And Cream → Soy, decaf… with CREAM?  And an extra SHOT?  I’m naming this “The Oxymoron”
  • Quad Grande, Non Fat, Extra Hot Caramel Macchiato Upside Down → Upside down?  This is coffee.  Not a cake.  And why bother with the non-fat after all the damn sugar you’re drinking?!
  • Caramel Macchiato, Venti, Skim, Extra Shot, Extra-Hot, Extra-Whip, Sugar-Free → You are aware that whip isn’t sugar-free, right?
  • Grande Chai Tea Latte, 3 Pump, Skim Milk, Lite Water, No Foam, Extra Hot → If you have a pump number specification, you miiiiight be high-maintenence.  And lite water?  As opposed to full-fat?

*All of this is in good fun… I’m sure people (read: my boss) think the way I order in restaurants is obnoxious.

 

It is rare that I buy coffee.  It’s rare that I even drink coffee.  That said, I do dig this Mocha Protein Frapp.  I know, I know, leave it to me to prefer a protein drink…

Mocha Protein Frapp

Who needs Starbucks when you can have a homemade protein mocha frapp with a fraction of the sugar?  Make this and save yourself $6 and 20g of sugar.

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This day of WIAW eats was odd… there were some semi-fails and a wave of nausea… but  let’s face it, eating is always the best part of my day.

WIAWbutton

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

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Breakfast:

My morning cocktail (apple cider vinegar, water, Glutamine, and Fitmixer Aminos) happened, as usual.  I swear this is the biggest addiction in my life.

Breakfast was a pancake experiment… it’s not there yet.  Will keep working.  That said, everything is better when topped with bacon and peanut butter sauce.

Pancake experiment

Mid-Morning Snack:

I don’t buy packaged proteins very often, but I do like the Trader Joe’s Balsamic Chicken.  Its full of flavor and high in protein.  Perfect for busy weeks!  I ate it with raw corn and riced cauliflower mixed with hummus.

That sounds odd after typing it out loud… hmmm…

Chicken and cauliflower rice

Lunch:

My favorite: Sea Bass.  I prepare it during my Sunday food prep.  It’s simply coated with fresh thyme, rosemary, garlic, black pepper, and lemon, then I bake it on foil in the oven for 12 mins (400 degrees on convection roast).

I ate it with a side of veggies I pre-roasted on Sunday.  To reheat them, I just place them in the oven under broil so they get nice a crispy.

Sea bass and roasted veggies

Afternoon Snack:

The smoothie love continues.  After my workout this afternoon I made a strange… but strange… smoothie bowl.  I think it would have been fine if I hadn’t added so much wheatgrass. strange smoothie

In my smoothie:

  • Chocolate protein powder
  • Wheatgrass
  • Spinach
  • Broccoli slaw
  • Maple extract
  • Cinnamon
  • Fresh ginger
  • Liquid Stevia
  • Toppings: TruWhip, cacao nibs and raw oats

I had an awkwardly timed hair appointment after work, so I had a second snack to tide me over.  My favorite thing.

Kabocha squash!  I roasted it like I did in  this #strangebutgood post and topped it with a quick sauce of peanut flour, almond milk, almond extract, cinnamon, and a couple drops of stevia.  And cacao nibs (I think I’m addicted).

Cocoa Kabocha roast with peanut sauce

Dinner:

I went to get my mane tamed, and while I was in the stylist’s chair I got oddly nauseous.  It was so weird!  Suddenly I just felt like I might have to run to the bathroom.  I drank water, breathed calmly, and made it through the cut.

After I got home I wasn’t hungry, but I knew it was time to eat.  Cheese toast sounded good, so I made that with some Ezekial bread and sample packet of Dubliner cheese I found in the fridge (hope that wasn’t too old…).  Then I added a bunch of stuff.  Swordfish (just a bit for protein – seafood isn’t appealing when feeling puke-y), sugar peas, hummus, and roasted tomatoes with basil.

odd dinner

Dessert:

I still felt a little off, so I went with Greek yogurt hoping the good bacteria would work some magic.  A bit ‘o #strangebutgood always makes me feel better. 🙂

Popcorn is an awesome dessert topper.  I buy mine in the bulk bins and pop it in brown paper bags in the microwave.  This was topped with melted cherries.  The underbelly of this deliciousness was Greek yogurt mixed with 1/2 scoop of protein powder, carob powder, cinnamon, a little cayenne, and a few drops of Stevia.

popcorn protein geek bowl

***

After leg day on Monday, I am so sore today that just the thought of walking hurts.  Can that cause nausea??? 😉

What is the most obnoxious thing you order?  Mine is salad.  Basically I want to build my own.  I don’t want the cheese if it’s the crappy shredded stuff, I do want to add red pepper flakes, the dressing must be on the side, and – for the love of god – don’t salt anything.  Is that so hard?!

What do you eat when your stomach doesn’t feel right?

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!

Zucchini TVP Lasagna

By

Taking risks is one of life’s great joys.

 

It can also be a fail require patience.

My favorite risks involve something food-related.  Hence all the #strangebutgood.

A couple of years ago I decided to adopt a vegan diet.  That risk didn’t pan out, but it did result in a TON of recipe risks that did.  One of my favorite discoveries from that time was Texturized Vegetable Protein (TVP).  It’s super-high in protein, low in carbs, and low in fat.  It’s like a body builder’s dream food.

Texturally, TVP is reminiscent of ground beef.  This lead to the obvious first recipe – “Beefy” TVP Chili.  Taste-wise, TVP is like chicken.  It will take on the flavor of anything you add to it… so the “Chick-less” Nuggets were born.  Beef, chicken… why not bacon?!  Kat made hers and then I followed with a smokey version.

TVP Collage

 

All of that was good… but was it really that strange?  Chicken and TVP take on any flavor…  hold up.  So does… OATMEAL!

I went TVP oatmeal crazy: Mango-Coconut, Maple, Pumpkin Pie, Spiced TVP Breakfast Squash, and even Greek Yogurt Overnight Oats!

TVP Oatmeal Collage

 

This was a really, really long-winded way to say that I am ridiculously excited to share Kat’s guest post today.  Her brilliant move is to use it in lasagna!  Well played, my friend.

Here’s Kat….

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Zucchini TVP Lasagna

This blog has to be short and sweet because I am in study mode.  The Georgia Bar exam is less than a week away, and I’m still trying to absorb as much as I can!  (Editor’s note: How’s that osmosis working for ya? 😉 )

choose to see the good stuff

 

Mostly through the emotional, mentally exhausting roller coaster, I have realized it is SO important to stay positive through this time.

Choose to see the good stuff (because it IS a choice), and I have to trust that I have it in me to achieve this goal!  (Editor’s note: YES YOU DO!  I’m so proud to call you a friend.)

Talk About Blessings

 

I would not be able to make it through this time with out running, lots of running… and thinking about what I will do after.  When I get done, I am going to the beach!  I am getting a haircut, and I am going to NOT study, and maybe never take a test again!

 

Anyway, let’s get to the fun stuff!  Every now and again a more intensive kitchen project is relaxing to me.  Remember that ricotta I made?  (Editor’s note: you mean the one you haven’t made me yet?)  I decided to use it to make a vegetarian, gluten-free lasagna…. with zucchini and TVP!

Note: You can also use this quick, vegan tofu ricotta.

 _______________________________________________________________________________________ 

Lasagna Plated

Zucchini Noodle TVP Lasagna

  • 1 giant zucchini (or 1.5 lbs of regular zucchini)
  • 4 C pasta sauce (from the Farmer’s Market, if available)
  • ½ C TVP
  • ½ large onion, diced
  • 1 ½ C mushrooms, sliced
  • Oregano, cayenne, and garlic, to taste
  • 3 C fresh Mozzarella, grated
  • 1 C ricotta, homemade
  • 2 T coconut oil

 

Zucchini

For the Zucchini:

Slice the zucchini length wise to about ¼ inch slices.  A mandolin would be a great tool for this, but I just used my knife-skills, since I don’t have one. 

Lay them out on a pan and broil for 6-7 minutes to dry them out a little.  Drain off water, then broil again for another 5 min.  Drain.

Zucchini Broiled

 

For the Filling:

Mix the TVP with water, season with garlic salt and your favorite spices. 

Sautee the onion on medium high heat for about 5 minutes in a medium-large sized pot, then add the mushrooms and TVP.  Sautee for another 8-10 minutes or so, then add about 3 ¼ cups of the pasta sauce to make it a thick filling (reserve ¾ cup for the assembly). 

Turn the temperature to Low, and let it continue to cook.

Filling

 

For the Assembly:

Grease 9 x 13 pan with coconut oil. 

Coat the bottom of the pan with ½-  ¾ cup the remaining pasta sauce, then lay zucchini gently over the sauce, letting it overlap slightly. 

Then spread ½ of the filling evenly over the zucchini.  Next, take 1/2 the ricotta, and crumble it around evenly over the filling.  Cover with 1 ½ cup of grated mozzarella.  Repeat again… Zucchini, the other ½ of the filling, ricotta, the other 1 ½ cup mozzarella. 

Bake at 375 for about 45 minutes.  (I then like to broil mine for 5ish mins to get the cheese a little browner).

Zucchini Lasagna assembly

 

The homemade ricotta made a huge difference in this dish!  It really comes through.  This is cheesy, surprisingly light, and really delish!

And for the leftovers…  I refrigerated the pan over night.  The next day, I cut it into individual sized portions, wrapped them in plastic wrap and then foil, and froze them.  The lasagna is even better leftover!  (Editor’s note: I’m convinced that all Italian food is better on day 2… and I love it on day 1.)

CloseUp

 

Now back to Bar Review!  Hope you all are having a great week, seeing the good everywhere, and not getting TOO jealous of Laura’s trip! 😉

***

Good luck to Kat taking the Bar Exam in a week!!!!  If we all send her good, focused study-vibes it must help a little, no?

What kinds of kitchen projects are relaxing to you?

What goal are you trying to achieve in your professional/personal life?

 

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