Sweet Potato Ribbons + Other Marvelous Things

August 5, 2013 By Laura

Sometimes you need a hug.

Other times you need to punch ~~someone~~ something.

This weekend I needed a hug. Lately I’ve been feeling like I’m chasing my tail. I’m frustrated with where I am and I need to ACT. Marvelous is being honest about needing a hug and getting a bunch of love from Facebook land. Marvelous is unplugging with a movie and popcorn on the couch. Marvelous is a wise friend telling you what you needed to hear:

“You have everything you want right in front of you.”

Here are a few more marvelous weekend highlights… be sure to check out the beautiful Diva-Mamma Katie’s Marvelous Monday link up. 🙂

Other things that are marvelous:

A full hour of booty building with a killer butt workout… and camera filters that make you look tan.

Free 2oz tastes of Buchi Fire sorbet at Whole Foods. Its good… but I still like the actual kombucha best.

Brewing your own kombucha at home.

Having dinner with a good friend…

And Instagramming pic from said dinner and receving multiple compliments on my boobs.

Farm fresh local eggs from the farmer’s market.

Branching out. I’ve taken a brief break from kabocha.

Sweet potato may not be an earth-shattering ingredient, but this dish stopped me in my tracks. Let’s put it this way, there was Sea Bass on my plate and I still saved the sweet potato ribbon as my last bite. The privilege of being the last bite is a serious thing.

I have no idea why I don’t cook with coconut oil more. I tend to reach for olive oil… but definitely go the coconut route in the recipe. It’s absolutely delicious with the sweet potato and softens the slight bitterness of the greens.

I enjoyed this with a side of roasted beet that was a great compliment to the sweetness of the potato. The beet was topped with a Greek yogurt curry sauce that I threw together. Just 2 T Greek yogurt, 1/2 tsp curry powder, and a wedge of lime juice.

________________________________________________________________________________________

Sweet Potato Ribbons

1 small sweet potato
1/4 tsp coconut oil
1 T fresh rosemary
1 C greens (I used red spinach)
1/4 tsp cinnamon
Juice of 1/2 lime
Pepper, to taste

With a very sharp knife or a mandoline, carefully slice sweet potato lengthwise into thin strips.

Once sliced, use a knife and cut them to about 1/4-1/2 inch thickness and set aside.

Heat a medium saute pan over medium heat, grease with a bit of oil, and add in sweet potato ribbons. Continually stir until cooked through to desired doneness (~6-7 mins).

Add coconut oil, rosemary, and greens. Stir and cook until greens are just wilted. Sprinkle in cinnamo nand lime juice to finish.

Plate and top with freshly ground pepper (if desired).

Enjoy!

***

And then I roasted another kabocha squash.

What was marvelous about your weekend?

Do you ever feel like you’re chasing your tail? How do you break the cycle?

Marvelous Memorable Meals in Napa

July 22, 2013 By Laura

Food is a significant part of any trip for me.

Sometimes it’s the whole reason for the trip…

This past week’s trip to California was no exception. There was plenty of wine in wine-country, but the food was equally important.

After a looooong day of travel, all Lisa and I could think of when we hit the valley was ~~wine~~ food. We’d already scoped out our dinner destination: Farmstead. Farmstead is a farm (named Long Meadow Ranch) and a restaurant. They have their own vineyards, gardens, and chicken. Quite literally, it is a farm-to-table restaurant.

Our sights were set on a runny farm-fresh egg atop a steak tartar with capers, cornichons, tabasco, and toast. It was fantastic. The meat was also directly from the farm – the freshness of it made all the difference in the world. It’s amazing neither of us licked the plate.

We split a couple of other dishes as well.

The first was a grilled peach salad with speck (a cured meat similar to prosciutto), arugula, and house made ricotta. It was good… but the peach to salty stuff was a bit off (the peaches were in too big of pieces). That purple basil made the dish. Wil be remebering that in the future!

The second was a grilled artichoke with gribiche (like an aioli) and lemon. Simple and yet so good. This preparation always makes me wish I had a grill!

As fabulous as all of that was, the crowning jewel was dessert. My first birthday cake of the trip was a Scharffenberger chocolate cream pie with graham cracker crust. It was so fantastically fresh and delicious!

The crust actually tasted like it may have had some coconut, but we were assured it was just a good, old-fashioned homemade graham crust. We talked about it lovingly for the rest of the trip.

The other food we went on a mission for was a burger from Goose & Gander. From the moment we walked in I knew we couldn’t have made a better choice. The outdoor seating area alone was worth the trip. There were lights strung across the courtyard, quaint iron tables, and tall fence “walls” covered with vines and gorgeous colorful flowers.

First thing’s first though. A craft cocktail. Apparently the mixologist is something of a cocktail rockstar, so we were excited to try some creative concoctions. I went with the “Scarlet Gander.” It was Hanger One Buddha’s Hand Citron Vodka, ginger, shiso, galangal, lemon, and rhubarb. Not like anything I would typically order, but the flavors were so unique I couldn’t pass it up. It did not disappoint – these flavors were strange but good. 😉

We begin the meal with a salad. Our waiter recommended we try the watermelon and Rock Shrimp salad. The melons they used were the traditional pink AND a yellow melon. It made for a gorgeous plating!

It was served roasted peanuts and a Thai chili dressing that he swore would be a 9 on the heat scale. It wasn’t even close to a 9, but the salad was still delicious.

Now for the reason we came: the burger. Multiple people told us that the burger here was the best burger around, and that it shouldn’t be missed. It isn’t the #1 burger I’ve ever eaten, but it’s certainly top 3. I was really glad we decided to split it… it was massive and that much indulgence would be a stomach ache waiting to happen.

The bun (from Model Bakery) was perfection It kind of looks soggy in the pic, but it really wasn’t. It held up to the fantastically juicy grass-fed beef burger, which was topped with bone marrow (meat butter), Gruyere cheese, house smoked bacon, and pickles. Served with a side of duck fat fries (duck fat = crispier fries).

Between the craft cocktails, “famous” burger, and duck fat fries, Goose & Gander reminded me a lot of Atlanta’s Holeman & Finch (highly recommended if you are ever here).

We ate a lot more than this, but memories of these meals in particular (and the amazing company) are making my Monday Marvelous.

***

Moral of the story: always ask the locals what they eat. You’ll find the coolest places and the must-try dishes.

Have you ever been to the Napa area?

Are you adamant about researching the must-try restaurants when you travel?

Starting Out Strange But Good

July 5, 2013 By Laura

Don’t you hate feeling repetitive?

Don’t you hate feeling repetitive?

Yes, I do amuse myself… hahaha! 🙂 Seriously though. I’ve done quite a few #strangebutgood breakfast posts. It’s just so easy to be strange in the morning! Maybe I dream about it since I typically fall asleep thinking about breakfast?

I have a few (more) atypical breakfast ideas for you today… but they could double as dinners or even a dessert!

1. Griddled Crab Mexican Pizza

This was inspired by my Griddled Chicken and Grapefruit Pizza. I told you I’m being repetitive. #sorryimnotsorry

I’ve been eating more savory breakfasts lately. My sweet tooth is legendary, and I find if I don’t start the day off with a sweet meal it helps keep it in check. ~~At least until lunch.~~

I prepared this just like in this post, except my toppings were crab, kale, salsa, and avocado.

2. French Toast with #yolkporn Syrup

For some reason I think it’s more acceptable for me to use the word “porn” if I hashtag it. Hmmm…

You may remember this from Wednesday (again with the repetition!), but I wanted to go into more detail. Because it was that good. I wanted french toast and a runny egg… so I just combined the two! That delicious local egg yolk made of a fantastic savory syrup on my toast.

Adding the blueberries on top with a touch of toasted coconut added the slightest sweetness, completing each delectable bite.

I prepared a healthy french toast just like in this PB&J French Toast recipe, using P28 Protein Bread for extra protein. When I cooked my egg, I just added blueberries and the coconut to the other side of the pan to be warming. Looks fancy, but it was quick and easy!

3. Peanut Butter Shirataki “Rice” Pudding

My last repetitive meal was created from Wednesday’s dinner leftovers. I had tried the Skinny Noodle Shirataki “Rice” for the first time. I loved the Israeli couscous-like texture! Perfect for breakfast, no?

One package is 2 servings. Since I’d already prepped the whole package (you MUST rinse and warm to avoid the funky flavor), I used the second half to pre-make breakfast. What resulted was reminiscent a thick, creamy bowl of peanut butter rice pudding. Incredible. I sampled a bite before bed and it was all I could do not to house the whole thing right then and there.

Mine was topped with a fresh Georgia peach, but I think any fruit would be good here. Like banana… mmmm… breakfast tomorrow…

Ingredients:

1 serving Skinny Noodle Shirataki “Rice”
1/2 C unsweetened vanilla almond milk (or other liquid)
1/4 C peanut flour
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp almond extract
1/4 tsp vanilla extract
Vanilla liquid Stevia, to taste

Mix together all ingredients. Cover and place in the fridge at least one hour, or overnight.

In the morning, remove from fridge and stir. You may need to add additional liquid to thin it out to your preference.

Top as desired and enjoy!

Note: I order my peanut flour from iHerb – I like it better than PB2 because it is less processed and doesn’t have the added sugar and sodium. Use my discount code – USO924 – for $5-10 off your order!

____________________________________________________________________________________

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 hope everyone had a wonderful 4th of July!!! We got drenched but made the very best of it.

When was the last time you felt repetitive?

Does a more savory start to the day help curb your sweet tooth?

Work It Out: Fab Abs

June 18, 2013 By Laura

Just because I’m lying around on my back doesn’t mean YOU get to slack.

Seriously, can some one workout for me?

Today’s Work It Out is by one of the most bad-ass ladies I know – Shannon! This woman is a corporate power house by day and a hard-core fitness instructor and general healthy living role model. In short, my hero.

Check out her killer core workout (please do it for me!!!), and then her delicious-looking #strangebutgood salad!

_________________________________________________________________________

Fab Abs: Made in the Kitchen, Sculpted on the Mat

Hello, Sprint readers! I love Laura’s blog as much as all of you, so I am pumped to bring a little Badass Fitness over here!

Laura’s figure competitions have got me thinking more seriously than ever about crossing that fitness feat off my bucket list, and I know her focus in training is often that six-pack she wants to show off to the judges. She’s also a master of the eating necessary to compete.

So today’s post is all about making fabulous abs and powerful cores in the kitchen…and in the gym, Badass Fitness style!

First, we work those bellies. Then we feed them – the HEALTHY way, with a Big-Ass Badass Lunch Bowl that veers into #StrangeButGood territory.

My bootcamps, core classes and personal workouts tend to be fast-paced and intense, making the most of every minute. But hey, the good news is, they are done before you know it! And the results rock.

This workout is an intense core routine, with ZERO traditional crunches, which are among the least effective ways to build true core strength and tone. All you need is a mat, a timer, and a little mojo. If you’re not sure about any of the moves, head over to my YouTube channel for demo videos.

Fab Abs Circuit

(click each for video demos)

15 Walkout Planks with Pushup
15 Walking Planks
10 Slow Push-ups
30 Waist Cinchers
30 seconds of Side Plank Crunches right, then 30 seconds left
30 second V-sits
20 Pull-Ins
15 Starfish Crunches right, 15 left
20 Bicycle Crunches

**Repeat 1-2 more times! Abs on FIRE!**

__________________________________________________________________________

Now, let’s EAT!

I created this #StrangeButGood egg scramble with several items in my fridge, plus a ripe plantain that begged to be eaten and a Calabaza squash gifted to me by a bootcamp student (they know how to steal my heart, and candy need not apply!).

I had no idea if this would taste good, but I went for it anyway. It turned out Amaze-Balls, so try it for yourself!

#StrangeButGood Sweet Savory Plantain-Calabaza Egg Scramble

½ ripe plantain, sautéed in 1 Tbsp coconut oil and 1 Tbsp cinnamon
1 cup of cubed Calabaza (or buttercup, kabocha, acorn, etc.) squash, roasted until tender with 1 Tbsp. coconut oil, cinnamon, sea salt
2 cups collard greens, sautéed with minced garlic, ½ of a diced onion, 1 Tbsp. coconut aminos
1 Tbsp. coconut oil
2 eggs, whisked
½ onion, diced
½ cup shredded carrots
1 Tbsp. almond butter

Saute the plantains, set aside.
Ditto the collard greens.
If you haven’t yet, roast the squash with the cinnamon, coconut oil and sea salt at 400 degrees for about 20-25 minutes or until golden and tender. Mash the squash a bit and set aside.
Heat the tablespoon of coconut oil over medium-high heat. Add the onions and shredded carrots, sautéing until onions are translucent. Add in the eggs and scramble.
While the eggs are still runny, add in collards, plantains, and squash and keep scrambling it all together until eggs are cooked through.
Top with the almond butter and mix it in, then EAT as you savor the #StrangeButGood!

***

I wish Shannon could come whip me back into shape in a few weeks… 🙂

What is your favorite core move?

What’s the strangest recovery bowl you’ve ever made?

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

May 24, 2013 By Laura

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!

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!

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?

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 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: Blueberry-Basil Cottage Cheese Egg Bake

May 17, 2013 By Laura

I’m trying to be better about repeating recipes.

Even though repetition pains me.

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.

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???

What’s Beautiful?

May 15, 2013 By Laura

Beautiful comes in all forms.

Much like diet, it’s personal!

There’s no right or wrong definition. When I heard about Under Armour’s What’s Beautiful competition aimed at getting women to set epic goals and prove themselves, I was really excited. You goal, your definition of what beauty is, is totally customized!

I immediately signed up, and I hope you will too! All you need to do is click here and enter some basic info, including what fitness goal you WILL accomplish. You can customize the top pic (like your Facebook header), join teams, and follow/encourage others!

To me, beautiful is embodied by spirits unwilling to settle for less than they are. Strong woman are beautiful to me, so of course that’s what my goal involves. 🙂

Check out my goal and challenges thus far here:

The competition is 100% personalized for you. There are mini-challenges you can participate in along the way, but you can choose those that apply to you.

You don’t have to do the challenges… but you might want to because there are prizes along the way (read: Under Armour schwag bags) and one BIG reward at the end: a trip to Costa Rica to attend a four-day yoga and surf retreat, complete with massages, spa treatments and healthy, locally sourced meals prepared by personal chefs!!!

Once you create your profile, I’d love it if you’d join my team: Team Fabulously Fit! There are four of us FitFluential Ambassadors headed it up. We have some diverse goals, but the underlying theme is healthy and fitness. We are super excited to cheer for you and motivate each other!

Our team includes: Lindsay @ Itz Linz, Melissa @ Treats With A Twist, Lindsay @ Cotter Crunch, and me!

The competition will be using the hashtags #whatsbeautiful and #iwill. Follow along both hashtags on Instagram, Twitter, and Pinterest to stay motivated and dedicated to achieving YOUR goal!

________________________________________________________________________________________

Don’t worry – we’re still going to talk about food today! My WIAW meals were right in line with the No Shit Diet principles. Including a little dinner indulgence. 🙂

Check out my eats and treats below, and then click here to head over to Jenn @ Peas and Crayons to get to see what delicious foods everyone else is enjoying!

_______________________________________________________________________________________

Breakfast:

Per usual, I started my day with a cocktail (apple cider vinegar, water, Glutamine, and Fitmixer Aminos).

Breakfast was a 2 course event today:

Atlanta Farm Fresh Greek yogurt is the best ever. I don’t know if you can get it outside of the Southeast, but you can check out their website and see! In Atlanta, you can find it in Whole Foods and Kroger.

Their plain is really good (I normally only eat plain Greek), but I couldn’t resist this in lieu of a fruit this morning: Strawberry Basil Balsamic. It’s as good as it sounds.

Part 2 was Toad in a Hole. Made with one of my local eggs and a slice of P28 protein bread. Topped with fresh basil, pepper, and red pepper flakes. #yolkporn

Post-Workout:

All of that deliciousness fueled one helluva spin class. Did I mention I don’t spin? This was my 3rd class ever. It kicked my butt. By the time I got home I was ready to eat ALL the foods.

I settled for a Carrot Cake Batter Shake: This is one of my favorites – it was the first time I’d used tofu in a smoothie, but not the last. Gives it the perfect texture!

Lunch-ish:

I saw Janet’s post about Black Bean Tostadas and knew I had to make them immediately. I made a single serving, eliminated the salt, and added onion powder, turmeric, cilantro, lime juice, red bell pepper, and jalapeno.

It fell apart (probably due to the pepper), but it was delicious! I just ate it as crackers alongside my sea bass and broccoli slaw.

Then I had “dessert.” Roasted kabocha squash with coconut oil, cinnamon, ginger, cayenne, and maple extract. Topped with a peanut sauce made from peanut flour, cinnamon, ginger, maple extract, water, and stevia.

Dinner:

I got my tickets. To the Gunshow! Chef Kevin Gillespie lead one of my favorite Atlanta restaurants, but recently left to do his own thing. Last night I got to try it out for the first time. The fact that it’s called Gunshow was just the icing on the cake.

This is an entirely new format for a restaurant – there are no servers and the kitchen and dining room are one. Everything is made fresh. There is no set menu, they aren’t concept-driven. The food served that day is based on what’s available locally and what they’re in the mood to cook. The kitchen brings the food out dim sum-style on a cart or tray as they finish the dish. The chef that made your food is also delivering it to your table and describing the dish. How cool is that?! One thing I love about cooking is seeing the reaction people have. That must be hard for a chef in a restaurant who’s trapped in a kitchen all night.

Gunshow Menu

Our group of 10 ordered one of everything. And it was all amazing.

My top 3 dishes: a goat cheese ball rolled in burnt bread crumbs with a house made strawberry jam, the braised short ribs, and the spring vegetables and ramps with bee pollen.

The great part was that after splitting all this among 10 people, we weren’t over-stuffed. Don’t get me wrong – I was full – but it was a happy amount of indulgence.

My friend Jessica had the description of the night:

The food spans such a spectrum and I love that [Kevin Gillespie] doesn’t box himself, or the other folks in the kitchen, into a defined style. I told someone tonight that it reminded me of a first date. Perhaps he was trying to impress and over time we may learn each other and reach a warmness and familiarity. I was impressed and even more excited that we have somewhere else to discover that is different, although not better

Jessica, Chef Kevin, and me

Dessert:

We had to try the desserts too! I would be hard-pressed to choose between the strawberry cheesecake (top pic) and Kevin’s great grandmother’s banana pudding (bottom right).

***

Obviously #iwill be hitting the gym hard today! 🙂 Join our team by clicking here: Fabulously Fit, or just leave me your email in the comments and I can send invite to our team!

What’s your fitness goal? What WILL you accomplish?

What’s the best thing you’ve eaten this week? Anything #strangebutgood?

Strange But Good Mornings

January 18, 2013 By Laura

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

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.

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

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!

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.

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.

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.

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

***

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?