Sprint 2 the Table

Appetites and Adventures

(Mostly) Raw Vegan Taco Salad

By

Have you ever met a raw foodist?

I don’t get it… 

I do get that it can be fun sometimes though!  Like veganism.  It forces creativity, which I love.  Also, I love bacon.

A raw vegan taco seems strange, but this was so good it even surprised me.  You could go all raw if you took the time to marinate the mushrooms and omitted the lentils.  I’m not that patient.

Raw Vegan Taco Salad

While it didn’t include bacon, I barely missed the meat in this vegan taco salad creation.  Sautéing the mushrooms with aminos gave it a delicious saltiness the was reminiscent of meat.  Plus, anything you top with guac is a win.

I also love having a texture contrast with the crunchy raw bell peppers.  A bite of that with the creamy guacamole and juicy tomatoes was a fiesta in my mouth.  #twss

Vegan Taco Salad

On the side I had some dehydrated kale chips, courtesy of Whole foods.  Gotta have chips with my guac!

(Mostly) Raw Vegan Taco Salad

(Mostly) Raw Vegan Taco Salad

Taco “Meat”

  • 1 portobello mushroom, diced
  • 1/4 C cooked lentils
  • Juice of 1/2 orange
  • 1 garlic clove, minded
  • 1 green onion, chopped
  • 2-3 sprays Bragg’s Liquid Aminos (~1/8 tsp)
  • 1/4 tsp cumin
  • Sprinkle of cinnamon

Guacamole

  • 1/2 ripe avocado
  • Juice of 1/2 lime
  • 1/4 tsp cumin
  • 1/2 jalapeño, diced
  • 1 T onion, diced

Toppers

  • Bell pepper
  • Tomato
  • Mango
  • Cilantro
  • Freshly ground pepper

Cauliflower “Rice”

  • 1 C cauliflower florets, pulsed in food processor to a rice-like state

Sauté taco “meat” ingredients until tender.

Meanwhile, mash together guacamole ingredients.  Prep desired toppings and cauliflower rice.

Plate rice and stack remaining components on top.

Take a picture (because it’s pretty) and enjoy!

 

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 just realize I should have saved this recipe for Cino de Drinko Mayo! 

Do you like raw food?

Will you celebrate Cinco de Mayo?

Kabocha and Black Bean Frittata

By

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.

Kabocha and Black Bean Fritatta… 

Read More »

Marshmallow Chocolate Chip Cake + WIAW

By

It’s rare that I repeat a meal.

 

Except dessert.

Variety is one of the keys to staying on track.  I know this is different for everyone, but if I don’t stay entertained by what I’m eating it’s not pretty.  Which is why I’m shocked by this story about a woman eating nothing but Starbucks for a YEAR.

Beatiful-Existence-Starbucks-For-One-Year

 

The 40-year-old woman, Beautiful Existence, is a mother of two.  Yes, that’s her legal name.  She still cooked for her kids, but – even on holidays – only ate Starbucks food.

She said she spent $500-$600 a month on meals, and ended up saving money and losing weight.  Her first non-Starbucks meal?  Fish and chips from Seattle restaurant chain.

I would’ve done a lot better than that after  year of bagels! 

________________________________________________________________________________________

This WIAW I did not eat at Starbucks.  I did repeat a meal, and for that I am ashamed.  Kidding, kidding.

WIAWbutton

Read on for my eats, and then check out Jenn’s blog for everyone else’s delicious creations!… 

Read More »

Strange But Good: Mexican Chocolate Cake

By

Dessert is my favorite part of a fiesta.

Christmas counts as a fiesta, no?

I made this for Thanksgiving, but it would be fantastic for a Christmas dinner, too.  Or New Years.  Or just for breakfast.

When you read the ingredients in this cake, you’ll see that it actually wouldn’t be so bad to have at breakfast.  It’s full of healthy fats and protein, and sugar-free!  This brings me to the strange.  The healthy fat in this one is avocado.  It’s good, I swear.

Mexican Chocolate Cake

Between the avocado, eggs, and yogurt, this is one of the lightest, moist cakes you’ll ever have.  It’s the perfect end to a heavier dinner.  You could eat half of it without blinking an eye.  Not that I would know.

The almond, cinnamon, and cayenne are the Mexican part.  If you’re concerned about the cayenne, you could leave it out.  It’s not overwhelming; it simple gives the smallest hint of “hmmmm” at the end of a bite.

Mexican Chocolate Cake with Coconut Icing

The icing on this cake was yet another healthy fat addition.  I whipped coconut cream into a pillow-y spread for the cake.  Don’t worry if it doesn’t seem stiff enough at first – it will firm up as it settles.

You can have fun with the flavors here.  I added vanilla and cinnamon, but a liqueur like Frangelico or pie spice would be excellent as well.

I know several of you made these Chocolate Avocado Cookies or these (Vegan) Blood Orange Scones… vouch for me! You really can’t taste the avocado.

Mexican Chocolate Cake

Mexican Chocolate Cake

  • 1 small avocado
  • 1 egg
  • 2 egg whites
  • 1 C xylitol (or other sugar substitute)
  • 3/4 C Icelandic yogurt (or Greek)
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 C all-purpose flour
  • 1 C whole wheat flour
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp cayenne
  • 1 C unsweetened vanilla almond milk
  • Coconut Icing

Preheat oven to 350.  Prepare a bundt pan.

In a small blender, mix the avocado and eggs until smoother.  Stir in xylitol, yogurt, and extracts until combined.

Whisk together dry ingredients.  Gradually add dry ingredients to the wet.

Once combined, add in milk and beat well.

Pour into bundt pan.  Bake for 45 minutes or until toothpick comes out clean.

Cool for 10-15 minutes in pan and then transfer to wire rack to completely cool.

Eat as-is, or ice the cake with whipped coconut cream frosting.  I used this recipe for the coconut cream whip, only I subbed more xylitol for the sugar, and added vanilla and cinnamon.

Note: Like most cakes, the flavors improve after that cake has a day to rest.  Do wait to frost it until the day of.

 

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. 🙂


***

My mom took home a couple of slices and called the next day (at breakfast) to tell me it had gotten even better!  I think day 2 is the perfect storm for this one.

Avocado.  Would you bake with it? Have you ever?

What is your favorite dessert for the holiday season?

Strange But Good: Tofu Jalapeño Poppers

By

You could stuff jalapeños with the typical mixture of cheeses.

But you know I need my protein.

In a strange twist, I found the solution in the form of a vegan protein source.  Tofu.

Tofu Stuffed Jalapeno

Tofu is the chicken of the vegetarian world.  It is a neutral protein that can take on any flavor.  I’ve use it in the past to as a cheese replacement in Eggplant Rollatini, as an egg replacement in an Indian-Inspired Scramble, a chicken replacement in baked Chili-Nutty Tofu, as a thickener in Carrot Cake Batter Protein Shake, and even a protein add in this Tofu Grilled PB&J.

I use tofu here with a delicious mix of garlic and onions cooked with Mexican-inspired herbs and spices.  You can experiment with any type of filling in these poppers!  It makes for a fantastically creamy, low-fat, high protein stuffing!

Baked Tofu Stuffed Jalapenos

Tofu Stuffed Jalapenos

Tofu Jalapeño Poppers

  • 12 fresh jalapeños
  • 9 oz extra firm tofu, squeezed of excess water and crumbled
  • Juice of 1 small lime
  • 2 cloves garlic, minced
  • 1 T nutritional yeast
  • 1 tsp dried cilantro
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp onion powder
  • 1 tsp dried cilantro

Preheat oven to 400 degrees.

Slice the jalapeños and remove ribbing and seeds.  Set aside.

In a large bowl, combine remaining ingredients using a fork to smash together. 

Stuff each pepper half with tofu mixture.

Set each pepper on a foil-lined baking sheet.  Place in oven and bake for ~20 mins, until the peppers have softened.

Let cool slightly and enjoy!

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’m on the road to KY for my competition this weekend!  Thank you all SO MUCH for the well-wishes.  I’ll be over-sharing (as usual) on Instagram. 😉

What is your favorite way to use tofu?

Have you made anything strange but good lately?

Strange But Good: Mexican Pumpkin Pan-lette

By

Pumpkin makes a great dessert.

Except pie.

I really love it mixed into yogurt bowls, as ice cream, or as bread.  I do not like pumpkin pie.  It’s texture thing… maybe too close to white potatoes?  I digress.

This post has nothing to do with pie.  I tried something new with my pumpkin – I made it a savory breakfast!  It’s actually just a new version of my sweet Pumpkin Pan-lette… a Mexican Pumpkin Pan-lette!  Some may consider this strange.  It also happens to be good.

I added Mexican-inspired spices to the pumpkin and egg mix in order to make this part omelette, part pancake creation a smoky, spicy breakfast.

Pico de gallo and some runny #yolkporn (a.k.a. syrup) topped this.  Someone on Instagram suggested bacon… which would have been brilliant.  If you make it, add bacon. 😉

Mexican Pumpkin Pan-lette

__________________________________________________________________________________

Mexican Pumpkin Pan-lette

Mexican Pumpkin Pan-lette

  • 1/2 C egg white
  • 1/2 C pumpkin puree
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp black pepper
  • Topping ideas: fried egg, pico de gallo, bacon

Combine all pancake ingredients into a medium bowl and stir until smooth.  Pour into a prepared (I used olive oil) skillet and cook as you would a pancakes (~2-3 mins on each side).

Meanwhile, prepare toppings.  I used a fried egg and pico de gallo.

Plate your ‘cake-lette, top as desired, and enjoy!

Note: I made this as one huge pancake.  In order to avoid flipping disaster, I finished mine under the broiler and turned it over onto my breakfast plate.

__________________________________________________________________________________

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. 🙂


***

Totally unrelated, but check out the new Ben & Jerry’s Anchorman flavor: “Scotchy Scotch Scotch.”

Are you a pumpkin pie fan?

What’s been your favorite pumpkin creation this season?

Strange But Good: Beefy Oatmeal with Blackberry Salsa

By

Where’s the Beef?

 

It’s a legit breakfast food.

This sounds strange… but it isn’t SO odd.  Many people have eaten savory oats.  Oats are just another carb.  We make lots of savory carb-y things.  Why not add beef?  And while we’re at it, eat it for breakfast!  This is what happens when you’re out of eggs.

Side note: This recipe could VERY easily be made vegan by using TVP in place of the beef.

Beefy Oats

 

The salsa is the most awesome, lazy recipe ever.  Mash up blackberries and stir in jarred salsa (extra hot).  Done.*

*That’s not totally true.  I added a drop of lemon stevia because my berries sucked and weren’t sweet at all.

 

So hear me out.  Yummy beef.  Chewy oats laced with rich flavors of cumin and smoky paprika.  A little sweet ‘n spicy to top it off.  That sounds more good than strange!

Aftermath

Warning: It will look like you slayed something when you stir it up to eat.

_______________________________________________________________________________________

Beefy Oatmeal with Blackberry Salsa

Beefy Oatmeal with Blackberry Salsa

  • 1/2 oatmeal, cooked
  • 3 oz lean ground beef, cooked
  • 1/4 tsp cumin
  • 1/4 tsp cinnamon
  • Pinch of smoked paprika
  • 1/4 C blackberries (or other berries)
  • 2 T salsa

 

Cook oatmeal, stirring in precooked ground beef* and spices just before done.

Meanwhile, mash up berries in a small bowl and stir in salsa.

Pour oats into a bowl and top with salsa.  Be amazed.

*My beef was pre-cooked with a Mexican spice blend.  If yours is plain, you may want to add more spices on this recipe.

_______________________________________________________________________________________

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’m posting a cookie recipe next week… my co-worker who isn’t a healthy food person said “these are actually good!”  I’m calling it a win. 

Have you had savory oats?  Do you like them?  Do you think I’m nuts?

What is your favorite oatmeal add-in?  Don’t say nut butter.  We all know that’s good. 😉

 

Follow Me!

instagram_b facebook_b twitter_bpinterest_b
rss_a email_ayoutube_b googlep_b

Popular Posts

Home | About Me | Privacy Policy | Fitness | Recipes | Training & Nutrition

Affiliate Links: This site is monetized through the use of affiliate links. This means that if you were to make a purchase through one of these links, Sprint 2 the Table would receive a small percentage of the sale price. Thanks for your support!