It may seem strange to travel to another country and stay with someone you don’t know.
I didn’t hesitate.
Lucie was so kind to open up her home to me for the first leg of my travels. It was funny – I didn’t really occur to me that I didn’t know her in real life until someone commented that it was brave on both our parts to plan to spend this time together. Thankfully it went off without a problem! (I think… Lucie will have to tell her side of the story. ;))
Fresh off the boat… I mean train…
…
No one likes a complainer.
Especially me.
I’m making an exception. It’s COLD. This arctic tundra has got to go. I live in the South. I should never see this:
Ice in my shower is something else I should never have to see. I left my faucet dripping just like the newsman said because we hit a record low of 6 degrees in Atlanta. When I woke up, I was rewarded with an ice-lined tub.
Try motivating to shower for work when faced with this:
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This WIAW I am FINALLY back on track. I had the biggest meal prep in weeks on Sunday and felt ready to get back to the “real” world of having a routine.
Read on for my eats, and then check out Jenn’s blog for everyone else’s delicious creations!…
Indian food is my jam.
As evidenced by the fact I’m apparently unable to post about anything else lately.
Someone mentioned a mango lassi the other day and it has popped up everywhere since then. Long ago I made a Savory Protein Lassi, but this time I (for once) decided to go the traditional route and make a mango version.
At least the idea of it was traditional… I have serious doubts that you’d find a “real” lassi with spinach and protein powder.
Who needs real when you can have a protein version? This shake was a refreshing post-workout refuel treat. With spring temperatures here, I’m loving the return of smoothies. And smoothie bowls.
I add a little more ice to keep it thick. There’s just something about eating them with a spoon that makes a protein smoothie that much more satisfying.
The coconut extract and coriander enhance the sweet mango. Greek yogurt adds a creaminess, but if you don’t do dairy you can leave it out or use tofu or avocado to add to the cream-factor.
For those of you who aren’t familiar with coriander, it’s a subtle flavor that is warm and a bit nutty with a slight hint of citrus. Coriander brightens and deepens flavors, but in a gentle way where most people wouldn’t be able to pick it out.
Don’t be scared – it rarely overpowers or detracts from other ingredients. Rather, it only adds. It’s good in sweet and savory dishes (I also used it in my Cauliflower & Eggplant Curry).
Place everything in a high-speed blender (I used my Vitamix) and blend until smooth(ie).
Enjoy by the spoonful.
***
I’m stopping with the Indian for a bit (I think). My sister is coming back to the States and Cinco de Drinko Mayo is coming. I’m feeling like a fiesta!!!
Have you ever used coriander before? It’s great in baked goods too!
Is it warm yet where you are? It’s warmer in ATL… but raining. Obv.
This will be shocking: the recipe was inspired by a recent meal at an Indian restaurant.
One day I’ll get over this Indian obsession.
In my defense, this #strangebutgood creation doesn’t actually involve Indian flavors (for a change). Unless you count cinnamon and ginger, but I put those on basically everything. Several weeks ago I enjoyed a meal at a new Indian restaurant, Chai Pani. New to Atlanta, I should say. They have a location in Asheville, NC. It’s an Indian street food concept, but it actually is a sit-down restaurant. And it’s good!
The inspiration for my pizza creation came from the Tandoori Fish Wrap I ordered. It consisted of “Tilapia seared with tandoori spices in a griddled wrap (brushed w/ egg) with onions, cilantro, rice, roasted lentils & chutneys.”
Tandoori Fish Wrap at Chai Pani
My non-Indian pizza version was a simple baked chicken breast. The sweet and tangy grapefruit against the plain chicken was refreshing.
The bit of basil on top was a nice green addition, both in terms of taste and looks. Of course I topped it with a little more cinnamon. The warm spice always reminds me of dessert!
This could so easily be made vegetarian with tofu. I absolutely love the way it puffs up when it bakes… that will for sure be my next version! I think you could even use a flax egg in place of my “real” egg whites for a vegan version. Someone let me know if that works.
Griddled bread. Coolest idea ever. It’s like French toast from the ‘hood. (Get it? Wrap? Rap? Blessed are those who amuse themselves…) See the crispy, egg-y goodness peeling back from the tortilla? That’s #strangebutgood heaven, friends.
In a small bowl, combine egg whites, flax, and spices.
Place tortilla in a small pan over medium-high heat. Pour egg mixture on top.
Cook 1-2 mins, until egg starts to firm. Flip the tortilla, cooking 1-2 mins more.
Remove from heat and place on a baking sheet or pizza stone (or keep on pan if oven-proof). Top with grapefruit sections, chicken, and basil. Sprinkle with additional cinnamon, if desired.
Place in oven under broil for 15 mins, until slightly browned. Watch closely so as not to burn.
Remove from oven, plate, and enjoy!
Who else has enjoyed making co-workers, friends, or family (or the occasional restaurant worker) 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 headed back home today. I packed all that food, but now I have NO idea what I’ll eat until I get to the grocery store Saturday afternoon! Whoops!
Have you ever had a griddled wrap?
What’s been #strangebutgood in your life lately?
Curry leaves have been a mystery to me.
This only means it’s a #strangebutgood creation WAITING to happen.
This actually isn’t so strange. It’s just outside of my culinary comfort zone (yes, I do have one). I’ve always loved using Indian spiced in my dishes. Ginger is a staple – I once made this Ginger Tempeh Stir-Fry every night for a week.
At restaurants, I love to order the curry; however, I’ve never tried my hand at making my own. Having seen curry leaves at my local farmer’s market, my curiosity finally got the best of me. Curry dinner = ON.
Curry leaves sort of look like bay leaves. This begs several questions: Do you eat them? Are they just for flavor? Do you decorate with them? Can you dry them?
It turns out, you can eat them. And they don’t have to be fried in oil first (a popular preparation in Indian restaurants). I also read that you can freeze them. I’ll have to report on that later.
Back to my dish. It was amazing. I know it’s wrong to brag… but seriously. I wish I had made 3 pots of this stuff. Actually, I kind of did. This is by far my most-tested recipe. How come research wasn’t this much fun in college?
I worried about the flavors – there are a lot of spices in this! Too much of this, not enough of that… and finally… juuuuust right! I was amazed. The list is long, but it does come together quickly. Just line up your spices and dump ’em in the pot! The curry leaves add an awesome dimension, but if you can’t find it don’t worry. These spices are enough to stand alone.
I’ve made this several times now, with full-fat coconut milk and with the light stuff. It is still ok with light, but it’s 100x more flavorful with the real deal. You can also use different veggies and protein. I’m a huge cauliflower fan, so that’s been my favorite. The recipe below uses Swordfish, but I like it just as much with Escolar (fish) , chicken, and tempeh.
Like all good meals, this is best enjoyed with a good friend (who gave her stamp of approval) on a patio followed by a walk in the sunshine. Spring has sprung.
These leftovers are what’s making my Monday Marvelous.
That plus a hair cut and a clean house (a.k.a. best money I ever spent). 😉
Place the dry spices in a medium-size pot and toast over medium heat until fragrant, ~2-3 mins or until they start to pop.
Add the onion, jalapeno, garlic, and ginger. Stir to coat in spices and cook until the onion is soft. Stir in the curry leaves and tomato paste.
Add fish and eggplant to the sauce. Pour in the coconut milk and cook until the eggplant is soft and fish is cooked through (~7-8 mins).
Finally, add in the cauliflower florets. Season and cook for a few more minutes until tender.
Spoon into plates and enjoy!
Makes 2-3 servings.
Note: This could easily be made vegan by eliminating the fish, or using lentils or tempeh instead.
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Last week is was Indian Bison Burger creations, this week curry… my sister’s in India and it apparently causes me to crave Indian food. LOL!
What recipe have you worked the hardest on to perfect?
Do you like Indian food? Have you ever had curry leaves?
My sister is vacationing in India.
She won’t let any of us forget it. I’m not jealous. I don’t need a vaca…
I would say I made the burgers I’m sharing today in her honor… but really I was inspired after seeing Madelyn’s recipe. Before I start, a note: I realize this is a meat-centric post and many of you don’t eat meat… these flavors/ideas would also work well with tempeh, lentils, beans, or soy meat crumbles.
The burgers themselves aren’t so strange (other than the fact that I’m confident there are no bison in India), but I think what I did with them might qualify. I wanted pizza. Bison is sort of like sausage. Bison for breakfast… why not? Sometimes I feel like this in the morning:
He doesn’t look so nice, but I wanted a hit of sweetness (read: fruit) with this creation. I decided mango was a perfectly acceptable topping. It works really well with Indian spices and provided a little cooling effect against all the extra red pepper flakes I added.
A corn tortilla made for a delicious, crispy crust. And it’s fast – there is no way I’m making dough before noon!
Spread the sauce across your tortilla and add toppings. Place under broil for 5-7 mins, watching closely.
Remove and enjoy!
*The sauce might be the strangest part to some of you. I mixed fire-roasted tomatoes with nutritional yeast, red pepper flakes, garlic powder, and cinnamon. Yes cinnamon. It’s awesome with tomatoes.
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Or how about crumbling a perfectly good, already cooked bison burger and using it to stuff a kabocha squash? With coconut milk. And curry leaves.
Curry leaves do not taste like curry powder. They are actually a little bitter and have a hint of lime to them. More on that when I post the curry recipe I promised on Instagram Tuesday. 😉
I roasted half a kabocha while I prepped my green stuffings. This was an important distraction step for me because I am normally way to impatient to wait for a squash to roast.
I had to add the coconut and some Indian spices to go with the burger. So glad I did because this won the prize for meal of the week!
Place the kabocha in the oven to roast at 400 degrees for about 20 mins, or until tender.
Meanwhile, saute the veggies, adding the coconut milk, ACV, and spices at the end to preserve the moisture.
Crumble the burger and toss with the veggies. Remove squash from over and stuff with your mixture.
Place the stuffed squash back in the over to bake for 10 mins.
Devour.
At the end of the day… I wonder to myself why I make burgers if I’m just going to crumble them. It is a little strange. Then I remember and important lesson: don’t question a good thing.
Mix everything together and divide into patties.
Cook in a pan over medium heat for 3-4 mins on each side, or until desired temperature is reached.
Allow to cool slightly so the juices soak in before you dig in.
Who else has enjoyed making co-workers, friend, 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 got lazy this week and took all my pics with my iPhone. #sorryimnotsorry
Have you ever eaten bison? Do you like it or ground beef better?
Do you prefer using a smart phone or a "real" camera?
Did you see Friday’s Strange But Good?
The mystery stranger was a Curried Apple Tuna Salad. You guys know I’m a fan of the sweet and savory. This recipe is a perfect storm!
The tuna salad my mom made for lunch after church on Sunday’s always included apple. I stopped eating seafood for years, but I always enjoyed the crispness of chopped apple in salads. When I was looking for a new way to jazz-up my tuna salad, it was an obvious addition.
Mom also added a boat-load of mayo to our tuna (Hellman’s not Duke’s). Mayo is certainly NOT on my diet these days. No big deal – I haven’t liked the stuff for years. But I do need something to add moisture to my tuna, and to make the flavor less like… errrr… canned tuna.
The sauce I came up with is a rich tahini curry. Tahini’s sweet sesame flavor is perfect with a little nuttiness from nutritional yeast. Both are natural pairs with the warm, almost ginger-like curry powder.
Turmeric is a big component of yellow curry powder. I’ve always loved the flavor, but it is also a great source of antioxidants. Just a teaspoon of curry powder has as many antioxidants as ½ cup of red grapes!
Arugula is one of my favorite greens. In fact, it may be my absolute favorite. Its peppery taste is perfect with curry, and the sweet apple balanced those stronger flavors.
This is an awesome tuna salad for those who don’t particularly like tuna salad.
Recipe at bottom.
Workout Recap
This week we moved up to doing 15 reps of each exercise. You wouldn’t think 3-5 more reps would make a big difference, but I assure you it DOES! Between that and the 100 pull-ups, I stayed sore all week. It hurts so good.
Saturday I picked out my suit (if you follow me on Instagram you may have seen the fabric), and this week I need to go find costume jewelry and get some super-dark make up for my soon-to-be orange skin. The sodium cut and the pull-ups are working. I’m really starting to see a difference in my body. It’s pretty cool… though I have a lot to work on in the next 19 days. Time is flying!
Workout Recap (10/8 – 10/14):
Combine the tuna, apple, and arugula in a bowl.
In a small bowl, mix together the remaining ingredients with enough water to form a sauce. Pour sauce over the tuna mixture and stir to combine.
*Note: Tempeh would work well here to make this vegan.
Makes 1 serving, easily doubled.
***
I need a weekend to recover from my weekend.
Do you like tuna salad?
Was there a dish your family had on certain days of the week?
Like I ever need any luring into the weekend…
However, I was excited for the events of this past weekend. I’ve recapped the best parts below, including purple basil, watermelon salad, my BFF’s baby’s 1st birthday (remember when he was born?), and dinner at the latest #ATL seafood hot spot.
First I want to take a moment to express my condolences to the people of Aurora, CO. It is beyond me how anyone could do such an evil thing. Furthermore, I don’t understand why it’s legal to buy those guns. I know some people consider shooting to be a hobby, but we as a society have proven to ourselves over and over that assault rifles bring nothing but harm.
On to brighter things…
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I found this delicious herb at my local Saturday farmer’s market:
Purple Basil is not quite as sweet as the green variety, and a bit heartier. Much closer to a romaine lettuce leaf in texture. I loved it on a P28 Protein Bagel with some Greek yogurt and an heirloom tomato (also from the market). served with a side of these Indian Roasted Chickpeas – an old recipe, but one I return to often!
My nest friend’s little boy, Jackson, had his 1st birthday this weekend. I’m sure he won’t remember any of it, but we have a fantastic time celebrating with him! Doesn’t he look just like his daddy (pic below)?
We had a some tasty eats compliments of the baby’s grandmother. I brought a new take on this cotija-watermelon salad that I made for his mamma’s baby shower a little over a year ago.
This new twist contained:
Of course there was cake. Ever the gentleman, Jackson wasn’t about to face-plant into that baby cake like his Aunt Laura would have.
My friend Keith and I headed to the latest restaurant concept by Fifth Group (an Atlanta restaurant group), Lure. This group is one of the best in Atlanta, due largely in part to their staff. The serve and attention to detail is always top-notch, and Lure upholds that tradition.
We began the meal with a couple of small plates:
The seared scallop crudo with sugar snap peas and horseradish was a huge win. I can’t recall ever having a more fresh piece of seafood. The slightly sweet, crisp snap peas was the perfect light pairing with the scallop, and the dollops of horseradish gave a nice kick to the dish. This was my favorite dish of the night – love at first bite.
The next dish was a plate of French Horn mushrooms with baba ghannouj, chickpeas, and a parsley salad. I loved the mushrooms, and the bright lemon juice the dressed the parsley. I found the baba ghannouj to be a bit salty (I’m sensitive to salt, so you may think it’s perfect).
For round two, we ordered one more small plate and a main. We were absorbed in conversation, so we didn’t notice our second dishes were taking a while to come out. That didn’t stop a manager from coming out to apologize and off us free soup! I didn’t get a pic of the Tom Yum Shrimp Bisque, but we very much appreciated the gesture.
Our entrees did arrive, and they were beautiful:
The small plate we chose was grilled octopus & pork lettuce wraps with basil, cilantro, red onion, rice noodles, and spicy Vietnamese sauce. I loved the heat in the sauce. The octopus was good, not too chewy… but I barely remember the pork.
My main was a sautéed black grouper served atop silver queen corn, curry, yogurt sauce, and a spicy lime pickle. I was surprised at how well the strong flavors worked with the flaky fish. It was perfectly executed. The spice from the curry was excellent with the sweetness of the worn and the slightly sour citrus of the lime pickle. It didn’t top the scallops, but it was close!
We were comfortably full… but it was my cheat day… how could I pass up dessert? After polling everyone via Instagram, I selected the guava and coconut bread pudding.
This deliciousness was served with a creme anglaise and toasted hazelnuts. We loved the bread – a brioche from the famed H&F Bread Co. The toasted hazelnuts we like the icing on this cake. Ever the texture lover, I enjoyed their nutty crunch with the chewy toasted coconut that coated the soft bread pudding. It was also the perfect size and sweet-level. Just enough to hit the spot without regrets.
Overall, this 5-day old restaurant impressed me. As I said, the service was perfect. The food was solid as well; it has a distinct “Fifth-Group” feel. In comparison to The Optimist (the other new Atlanta seafood restaurant I wrote up last week), it is different. The Optimist is more “farm-to-table” seafood; it uses few ingredients and allows the main ingredient to speak for itself. Lure focuses more on spices and offers many dishes with of an “ethic” twist. Both good in their own way.
Side note: Lure’s wine list is much better, another signature of this restaurant group.
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I didn’t just eat my way through the entire weekend! I stuck to my workout plan and was very good about getting in my 7 meals after admitted last Wednesday to not being excited about eating anything. This week’s workouts were pretty exciting to me – I’m starting to notice bigger gains in my arms. I was able to do preacher curls with an EZ curl bar that I couldn’t think about curling a month ago!
The real boost happened Saturday at the farmer’s market. I was walking around, eating free samples (it was cheat day!), and one of the women working looked at me and said “flex.” I said “excuse me?” and she repeated herself. I thought she was kidding, but she was serious! I blushed hard… but obliged. LOL! It made my day. Thank you, free sample lady. 🙂
Workout Recap (7/16- 7/23):
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I also cooked a lot this weekend. I cannot wait to share some new recipes this week, including one reader request! 🙂
What was the best part of your weekend?
What new item have you tried recently? Have you ever had purple basil?
