Some days I think I am certifiable.
Side note: Bat-shit crazy is actually the name of the group text between my mom, sisters, and me.
So… we know I tore my ACL. How about 6 days later I decided I’d still participate in a 22 mile bike ride? I mean… I’d already registered and paid the fee…
Vegas was so mad she would barely speak to me.
Post-race with the awesome stranger-friends who stuck with me through the ride.
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I’ve been back in the gym for two days.
You don’t need a knee for upper body, bro!
I’m trying really hard to make sure I get allllll the protein to make sure I don’t lose a ton of muscle mass with this injury. So there have been a lot of shakes happening. Today’s is a little Easter-themed! In a #strangebutgood way, obv.
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I love beets.
I’m still recovering from asparagus.
Despite my timidness toward asparagus, I was lured in by a $1.99 sale at Whole Foods. Whole Foods is the source of all temptation for me. Ok, ok… Whole Foods and whiskey. And chocolate cake. I’m weak.
Back to the topic at hand… asparagus and beets. They are both normal, but you don’t often see them paired. It’s a little strange to serve them together. Which is exactly when I did in this very good Lemon-Garlic Asparagus and Beet dish.
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It’s been a minute since I’ve showed cauliflower some love.
My apologies, cauliflower… but you give me gas.
Gas aside, I felt inspired to give it a go after seeing this recipe from Anna-Marie. It had a really cool twist – she toss the cauli in stock before roasting it. I did just that in today’s strange (but good) recipe: Lemon Pepper Roasted Cauliflower.
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Sweet or savory breakfasts?
I’m forever caught in the dilemma.
I know several people who eat the same thing every morning – oatmeal, eggs, fruit. I just can’t do it. Breakfast is my favorite time to get strange. Thank god it’s usually good, because I can get HANGRY in the morning.
Today’s Sweet Potato and Spinach Hash may not be terribly strange, other than the fact that it could be a dinner side were it not for the egg. It came together out of my usual end of the week “use all the random leftover things.”
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Is everyone pumped for Valentine’s Day?
Like most holidays, I’m just here for the food.
Ever since Vegas came into my life I’ve become a bit more mushy. We were both just laughing at how cheesy we are. It’s awesome disgusting.
After learning her favorite dessert is red velvet cake, I’ve been creating red velvet everything. This Valentine’s Day it’s Red Velvet Protein Dip.
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Everyone seems excited about dinner this week.
You can have my turkey.
I’ve never been a holiday meal person. Giant turkeys, honey baked hams, casseroles, mashed potatoes, that green bean thing with onion straws on top… you can keep it. Don’t touch my dessert though.
No, my favorite part about holidays is the morning after. I’m a breakfast junkie. As such, I thought I’d skip the turkey round up and put together a list of fun breakfast recipes for the family.
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I am indecisive.
I’m also impatient – a dangerous combo.
In this instance, I couldn’t decide between a sweet or savory pumpkin-based creation for dinner. Savory pumpkin always seems a bit more strange to me, so I went for it with today’s curried pumpkin.
The fact that I stuffed a mushroom with it is odd because I am so impatient that I rarely take time to roast a portobello. It’s a shortcoming – roasted ‘shrooms are so good!
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