Sprint 2 the Table

Appetites and Adventures

PB & Pear Eggs + WIAW

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Technology gets me excited.

 

Clearly I need to get out more.

Being a figure competitor means my food scale is my most-used kitchen tool.  I need to weigh my proteins to make sure I have enough, and I can more easily get accurate serving sizes for other items.  Even if you don’t eat like a crazy person, scales are a HUGE help in baking.  I no longer use measuring cups!

countertop and prep pad

 

I read about this Countertop + Prep Pad with glee.  This device can determine the exact nutritional content of whatever you’re making and track your eating habits.  Beyond the traditional accurate weighing of ingredients, it has a BlueTooth connection and an app which displays your data.  You place food on the scales, indicate what it is, and the app shows the nutritional data (with macros, micros, and ingredients).  It even tracks goals for you!

It’s available to pre-order now for $149.95 (delivery in November).  I’m soooooo tempted…

(I randomly ran across this… they didn’t pay me or anything.  It’s just cool.)

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This is WIAW I am back to “normal.”  I food prepped well this week, and was able to keep on track through back to back meetings.  It’s a fun busy though. 🙂

WIAWbutton

Read on for my 4 weeks out eats, and then check out Jenn’s blog. for some more “normal” days of food.

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Breakfast:

Ever the creature of habit, a had my Aminos and ACV morning cocktail.  Sam posted she’s been starting her day with ACV for a year… made me realize I’m at about 2 years.  Whoa.

My meal was a win.  Normally I go to bed thinking about breakfast, but last night I didn’t have an clear vision.  It came in the morning though!  Pear.  Cardamom.  Eggs.  Peanut sauce.  Totally normal.

PB & Pear Eggs to go

Cardamom is one of those “a little goes a long way” spices, but just a pinch can make a dish something spectacular.  Especially when that dish involves pear.

I plated this for a pic before pouring it into a solo cup to-go.  See bottom of post for the prettier pic and full recipe. 

 

Mid-Morning Snack:

Crab salad with arugula, cherry tomatoes, hummus, and pepper.  I love crab.  I really love crab that is 20% off.

Crab, arugula, tomato, and hummus salad

 

Lunch:

Dijon Baked Chicken (so glad I made a TON of froze it), roasted bok choy, and yuca fries with salsa.  I am newly obsessed with yucca fries.

Yuca (also known as Cassava) is a thick, starchy tuber.  It’s sort of like a potato, but a little sweeter and drier.  It’s also really hard to slice… but, like kabocha, it’s worth the effort.  I sliced mine into fries and roasted it on 425 til it was crispy (maybe 25 mins?).

Yuca fries

For a funny story about my lunch here.

 

Mid-Afternoon Snack:

I make a lot of food… which means sometimes I forget about recipes.  This week I remembered one I really loved: BBQ Cauliflower Bites.  Yesterday I ate it at work with asparagus and a veggie burger with beer mustard.  Happy girl, I was.

BBQ Cauliflower and veggie burger

 

Dinner:

Dinner was a pleasant surprise.  I was SO SORE after leg day that I decided to take a rest day and detoured to Whole Paycheck Foods on the way home for some fresh fish.  I ended up with flounder, a fish I’d never prepared at home before.

I baked my flounder for 10 mins at 425 with fresh lemon, pepper, and lemon-thyme a co-worker brought me from her garden (thanks Allison!).  Eaten with half a roasted yellow acorn squash and broccoli slaw over a bed of arugula.

Lemon flounder and acorn squash

Dessert:

It’s finally feeling like fall in Atlanta, so a warm dessert was in order.  I Made my 150 Calorie Microwave Chocolate Cake (using pumpkin puree instead of applesauce) and topped it with berries and pumpkin fluff.

Chocolate Pumpkin Mug Cake

Pumpkin fluff is amazing.  It’s just equal parts pumpkin puree, Tru Whip (cleaner cool whip from WF), cinnamon, and butter extract.  Just do it.

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PB & Peaggs

PB & Peaggs

  • 2/3 C egg whites
  • 1/4 tsp cinnamon
  • 1/4 tsp ginger
  • Pinch of cardamom

For the Sauce

  • 1 T peanut flour (or nut butter)
  • 1 T unsweetened almond milk
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 3-4 drops liquid Stevia
  • 1 small pear, chopped

 

Scramble together then first 4 ingredients.  Cook over medium heat until almost done.  Meanwhile, mix together peanut sauce.

Add the peanut sauce and pear, stirring to combine.  Cook just long enough to warm through. 

Devour.

***

Let’s revisit my leg day.  I am so sore.  So very sore.  GROW LEGS!

Do you use a food scale?  Would you buy this hard-core one?

Have you tried anything new lately that you’re loving? I’m a flounder fan now!

 

Peanut Butter Apple Cinnamon Roll

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There are certain smells that make me stop in my tracks.

 

Pleasant smells… the other kind make me RUN.

I spend a good deal of time in the airport.  The Atlanta airport, like many others in the US, has a Cinnabon.  I can walk away from the waffle cone smell at Ben & Jerry, the pizza from Sabrro, the Chick-fil-a chicken biscuits… but the smell of that cinnamon laced sugar bomb makes me pause.

Rather than having a 730 calorie bomb, I decided to make my own.  And one-up them by adding peanut butter and apples.

Making Peanut Butter Apple Cinnamon Roll

 

It takes a couple of steps, but they are steps you’ll be glad you took as soon as you bit into this gooey-chewy cinnamon-laced roll.  Plus, you can make a few to reheat for a quick breakfast throughout the week!

The pic above starts out with the uncooked, apple lined rolls in a ramekin.  Then I baked the egg and cinnamon soaked bread into a hot roll oozing with baked apple deliciousness.  After dumping neatly turning it on to a plate, I topped with peanut sauce.

PB Apple Cinnamon Roll

 

A note on the bread and peanut sauce: I used P28 High Protein Bread to make this a super-high protein treat.  You could use any bread, but know that P28 slices are huge so you may need an additional slice if you use a smaller bread.  For the sauce, I used my beloved peanut flour.  You could easily sub in peanut butter (or any nut/seed butter), or use a vanilla protein powder in the same proportions to make a glaze.

This would be good without the apples too… but it’s fall.  Be festive!  It adds a fresh sweetness to the decadent roll.  And that’s pretty marvelous.

MMIM

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Peanut Butter Apple Cinnamon Roll

Peanut Butter Apple Cinnamon Roll

For the Roll

  • 1/4 C egg whites (or flax egg)
  • 2 tsp sugar-free syrup
  • 1/2 tsp cinnamon
  • 1/4 tsp butter extract
  • 1 slice P28 High Protein Bread*
  • 1/4 apple, sliced very thin (plus more, to top)

 

For the Glaze

  • 1 T unsweetened vanilla almond milk
  •  1 T peanut flour (or peanut butter)*
  • 1 tsp sugar-free syrup
  • 1/4 tsp cinnamon
  • 1/4 tsp butter extract

 

Instructions for the Roll

Preheat oven to 375.

In a bowl, beat together eggs, syrup, cinnamon, and extract.

Slice the bread into 3 long strips, gently flattening and stretching out.  Soak strips in the egg mixture, as if you were making french toast.  

Line strips with the thin apple slice, roll up like a cinnamon roll, and place in a prepared ramekin.

Bake for 10 mins (until lightly browned).  Allow to cool slightly.  Turn ramekin over onto you plate to remove the roll.  You may need to loosen the edge first.

 

Instructions for the Glaze:

Mixing together milk, peanut flour (or butter), syrup, cinnamon, and extract.  

Slather across your cinnamon rolls.

 

Take a bite.  Have a moment of silence.  Continue to inhale the roll.

Approximate nutritionals: 223 calories, 4.6g fat, 328g sodium, 22.5g carbohydrates, 4.1g fiber, 8.2g sugar, 24.8g protein

 

*Notes:

  • You can use any type of bread.  P28 bread slices are huge – if you use another brand, you may need to use 1/5-2 slices
  • Vanilla protein powder can be used in place of the peanut flour for a more “traditional” glaze. I like using Growing Naturals.

***

Thank you all SO MUCH for the kind comments and participation in blogiversary week!  Check back at the Growing Naturals and Favorite Things posts for the last 2 winners!  I’ll have a discount code from the Growing Natural folks tomorrow! 

Is there a “treat” you always have when you travel?  I’m a sucker for Coke Zero and pretzels on the plane.

Have you ever re-created a favorite restaurant meal in a healthier way?  What was it?  Feel free to link up – sharing is caring!

 

Strange But Good: My Favorite Things

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3 years is a long time.

3rd Birthday

This blog is my longest commitment.  Kidding… sort of.

In 3 years, I have learned a LOT!  I didn’t have a clear vision outside of “food” when I began.  I was playing roller derby, drinking a lot of beer with the occasional side of Waffle House, and trying to be a runner.  3 years later, I no longer play derby, I don’t run half as much as I did, and I’ve competed in 2 figure competitions (with 2 more just a month away – eep!).  I also drink less beer, and am about 15 pounds lighter.  Waffle House still happens after every figure competition though. 😉

#strangebutgood #yolkporn

 

In the beginning, no one read my blog except my mom.  Now more people read and my mom doesn’t.  I remember my first comment from a stranger.  It was from Tina – I was so excited!!!  3 years late, I’m honored today to call her a friend.  I’m honored to call a LOT of my favorite bloggers friends.  This is an inspiring, motivated community full of diversity, humor, and FUN.

End mush.  Begin giveaway.

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On the last day of my Blogiversay Favorite Things week of giveaways, I wanted to share ALL the things!  Rather than giving you a #strangebutgood recipe, I’m giving you things to make your own strangeness!

Sprint 2 the Table Favorite Things

 

I am sooooo excited about this.  Trying new things is a sport to me, so hopefully I’ll be able to share something new with one of you!

Some things aren’t so much strange as they are staples, or representative of things I love.  Other items are in the pile because people are always asking where I get ingredients (I’ll be your dealer!).

 

Favorite Things

  1. House of Payne tank top – This is from my gym!  The shirt is this style (it’s a small, but I can check if you need M or L).  I love Steve Payne and his crew.  Check them out here.
  2. Peanut Flour – You all know I am having an intense love affair with this stuff.  I like it better than PB2 (and others) because it’s less processed.  The only ingredient is peanuts (no preservatives, sodium, sugar, etc).  If you don’t win it, you can order your own from iHerb.  Use discount code USO924 for $5-10 off your order!
  3. Flavors – There are SO many ways you can flavor your food without salt, sugar, and other unhealthy things!  These are a few of my favorites:

 

Favorite Things 2

  1. Treats – These aren’t exactly the picture of healthy, but when I’m feeling snacky they sure hit the spot!  And they aren’t the worst things in the world.  Everyone knows and loves Quest bars.  The Brownie is my favorite (cut in squares and baked for 10 min on 350).  Vega’s Savi Seeds are a crunchy-salty satisfier.  Justin’s dark chocolate peanut butter cup… I don’t  think I need to explain this deliciousness.  Lastly, my favorite gum.  I cannot workout without it!  Extra seems to be the longest lasting.
  2. Burdock Root Crisps – I have no idea what this is.  I got them to represent my love of the international farmer’s market and trying new things.  Let me know how they are! 😉
  3. Cherry-Flavored Dried Cranberries – I cannot stand dried fruit.  Except for these funky-flavored things. Specifically, I love them in my…

 

granola-cookie

Granola Cookies!  Old picture because I haven’t made them yet… I will ship you a fresh batch.  They can be made vegan and/or gluten-free upon request.

 

Thanks for helping me celebrate this week! Don’t forget the giveaway for my favorite protein powder, Growing Naturals, is still open through the weekend too
a Rafflecopter giveaway

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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'll take a break from giveaways and get back to recipes next week.  In the mean time, check out the Strange But Good link ups!

What would you try first out of this bag of my favorite schwag? Hee hee. I rhymed.

If you were going to send a box to someone that represents you, what would you include?

 

Strange But Good: Thai Peanut Kabocha & Cauliflower

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I am a kabocha nut.

Not a bad thing – it’s good – but time to branch out.

Admittedly, I got in a rut with it.  I have been preparing it the same way for weeks.  Tossed in this Mexican chocolate spice blend and roasted before being doused with a sweet peanut sauce, it has been my favorite “dessert.”

Possibly strange to “normal” people.  Definitely good.  But no longer unique.  When Heather chose it was the “K” ingredient for the MMAZ link up, I knew I needed to step up my game.

Thai Peanut Kabocha and Cauliflower 004

Today I bring you a strange non-dessert kabocha creation.  Not to worry – it’s still good.

Peanut flour again makes an appearance (I guess I didn’t branch that far out…) but this time it’s as a savory Asian-inspired dish.  If you don’t have peanut flour, you can certainly use peanut butter!

Thai Peanut Kabocha and Cauliflower 003

Sriracha is my favorite way to add heat, and you could use it here.  I avoid the sodium this close to a competition, so I added my own sriracha-esque ingredients to the peanut flour.  Red pepper flakes and rice vinegar, plus garlic and a dash of cinnamon.  Trust me on the cinnamon.

After a quick toss, I roasted my pea-nutty kabocha until it was nearly burnt nicely crisped.   If you want to make it more strange, add in some cauliflower.  It’s another dessert of the vegetable world – it tastes good in pancakes or spiced up.

MMAZ

Don’t forget to head over to Heather’s blog on Monday for everyone else’s kabocha creations!

Thai Peanut Kabocha and Cauliflower

Thai Peanut Kabocha & Cauliflower

  • 2 T peanut flour* (or peanut butter)
  • 2 T unsweetened almond milk (or other liquid)
  • 1 T rice vinegar
  • 2-3 cloves of garlic, pressed
  • Red pepper flakes, to taste
  • Pinch of cinnamon
  • 1 C kabocha squash, cubed
  • 1 C cauliflower florets 

Preheat oven to 400 degrees.  Line a baking sheet with foil.

In a small bowl, mix together first 5 ingredients.

Place cubed kabocha and cauliflower on baking sheet.  Pour peanut mixture over the veggies and toss to coat.

Place in oven and bake for 20-30 min, stirring once half way through.

Makes 2 servings.

*I order my peanut flour from iHerb. Use 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.

Sprint 2 the Table

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

***

This week has been insanely busy with work and travel.  I’m so sorry I’m behind on replying to comments and emails.  I promise to catch up this weekend!

What’s your favorite squash?  Have you tried kabocha yet?

Do you ever eat your veggies sweet?

Strange But Good: Cinnamon Toasted Quinoa and PB Eggs

By

Start your day out toasted.

I crack myself up.

When I prep food I usually end up double-cooking it.  You get the groundwork done during your Sunday meal prep, but to keep it tasting fresh and crispy I pop it back in the oven before you eat.  Oven, not microwave.

Double-roasted is my favorite way to eat kabocha, and yesterday morning I did that with my quinoa.  Strange to do with stuff you already cooked, but oh-so-good.

Toasted Quinoa ingredients

Can you believe how cheap that giant thing of cinnamon was?! Love my farmer’s market.

This is really a non-recipe.  There are no measurements, only flavors you should adjust to your liking.  3 simple ingredients: my new English toffee liquid stevia from iHerb (you can use any sweetener), cinnamon, and ginger.

Basically, it tasted like cinnamon toast.  Much healthier than the butter-slathered stuff mom made us.  Add to that some bananas brushed with coconut oil and thrown under the broiler with the quinoa and you’ll wonder who put the dessert on your breakfast plate! 

Cinnamon Toasted Quinoa, Caramelized Banana and PB Eggs with Raspberries

The quinoa was prepped on Sunday (after I burned the beans), making it quick and easy to grab from the fridge to make this.  When you toast already-cooked quinoa, it becomes crunchy and granola-like.  The added texture was amazing on top of my PB eggs!

How do you make PB eggs?  I’ve posted them a lot in all my “Jegg” creations (there’s even a
vegan tofu version), but here’s the run down.

Peanut Butter Eggs

  • Mix peanut flour, cinnamon, butter extract, and a teeny bit of liquid stevia with enough water to make it a runny PB consistency
  • Prepare egg whites in a small pot until almost cooked
  • Stir in peanut flour and allow to cook the rest of the way (~30 secs)

PSA: It’s also awesome on top of a protein-rich bowl Chocolate Zucchini Bread Batter (this recipe, but with chocolate protein powder).

Cinnamon Toasted Quinoa with Caramelized Banana and PB Eggs

Cinnamon Toasted Quinoa

  • Quinoa, cooked
  • Liquid stevia (I used toffee)
  • Cinnamon
  • Ginger

Toss together all ingredients and spread evenly on a piece of non-stick foil

Place in over under the broiler until crisp.  Watch closely – it’s easy to burn on broil!

Remove from oven, top your eggs (or yogurt, salad, etc).

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. 🙂

***

There aren’t many (any?) things I say this about, but caramelized bananas could honestly replace dessert.

Quinoa for breakfast: yay or nay? Yay!

Have you ever tried peanut butter eggs?  How about just sweet eggs?

Peanut Flour Love + WIAW

By

What’s more exciting than packages?

Chocolate cake.

I came home last night to a delivery from iHerb.  After a massage and a trip to Whole Foods, it was the icing on the chocolate cake.

Use discount code USO924 for $5-10 off your order!

iHerb order

Many of these are new to me – toffee stevia, Walden Farms caramel, and the peanut butter protein powder.  I have been out of tahini and coconut flour for a while, so I’m excited to use those again.  I bet I can use it all together!

Do you think I got enough peanut flour?  I love that stuff.  It’s better than the other stuff (ahem… PB2) because it’s just the de-fatted nuts.  No added sodium or sugar.

What should you do with your peanut flour?  Allow me to help…

Sweet Potato Peanut Butter Ice CreamSP ice cream

Tofu Noodle Stir Fry with Spicy Peanut Sauce

Tofu noodles with peanut sauce

Rum Butter Kabocha Bowl

Rum Butter Kabocha Bowl

Sweet Potato Scramble with Spiced Maple-Peanut Sauce

SP Scramble with PB Sauce

Sweet Potato Pan-lette

SP Eggs

French Elvis Toast

P28 Bread French Toast

There’s a lot more where that came from… check out my Recipage.  I may or may not have an addiction…

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This WIAW was a good one.  I was much more prepared this week to stick to my plan.  I’m using more quinoa to help me hit my carbs.  This time I made extra to keep in the freezer for quick access next week too.

WIAWbutton

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

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Breakfast:

Of course I had my morning cocktail (apple cider vinegar, water, Glutamine, and Fitmixer Aminos) to start my day out right.

Then it was on to the #yolkporn.  I made Toad in a Hole with my P28 bread and local eggs.  I ate it with a side of kiwi and cottage cheese mixed with cinnamon.

Toad in a Hole with P28 bread

Mid-Morning Snack:

This was my post-workout refuel.  I made a Chocolate-Beet Protein Smoothie with extra spinach.  Topped with my custom granola and blueberries.

Side note: It drives me insane when people call them “bloobs.”  Is that silly?  #sorryimnotsorry

Chocolate Beet green protein smoothie

Lunch:

Cod that I baked in marinara sauce and mushrooms with a side of quinoa mixed with hummus, white bell pepper, and broccoli slaw.

It was pungent, so I also had one of the office soft mints. 😉

Cod

Afternoon Snack:

Sandwiches aren’t a staple in my life, but I’m really liking them lately!  This was turkey made at the local farmer’s market on Ezekial bread with local greens and hummus.

The salad was a Quinoa Tabbouleh.  The recipe will come tomorrow!

Turkey sandwich and quinoa tabbouleh

 This is when the day got awesome.  I left work to get a massage… where I realized exactly how badly I need to get them regularly.  My back was a knot forest.

Kombucha is good for muscle recovery, so naturally I headed to Whole Paycheck Foods to get a one on tap.  And a few other things I didn’t really need.

Buchi Fire

Shamelessly staged a photo shoot in the parking lot.

Dinner:

Ripped Recipes shared my Cheese-less Cauliflower Crust recipe on Instagram last night… which sparked a craving.  Pizza time!

I topped mine with marinara, broccoli slaw, baked tofu, and a slice of Daiya Provolone.  I eat cheese, but I actually love Daiya.  I do not; however, think it tastes like real cheese.

Cheese-less cauliflower crust

I am finally getting smart about making this pizza – I make a few crusts at a time to keep in the freezer for quick week night dinners.  MUCH better than pizza from the freezer section!

Side note: I recently discovered and really like Ripped Recipes as a resource for creative, protein-rich ideas.  Have you guys ever heard of them?

Dessert:

I really, really love carrots.  Hence – once again – my Carrot Cake Protein Batter.  I added some of the protein powder from my iHerb box and used a tiny bit of the Walden Farms caramel.  Both were a little fake.  The custom granola crack and the figs were good!

peanut butter carrot cake protein batter

***

The peanut flour farmers should really pay me.  Or I should at least get a break on my state taxes (it’s made here in GA).

Have you ever ordered from iHerb?  What are some of your go-tos?

What are some of your favorite carbs?  Oatmeal?  Quinoa?  Others?

Strange But Good: Rum Butter Kabocha Bowl

By

Kabocha is the latest blogger craze.

Right after kombucha.  Funny, no?

Anyway, this has been all over the place, but I think mine is a little unique.  Maybe even strange?  But it’s goooood!

This double-roasted kabocha squash is my go-to way to eat everyone’s favorite.  Double roasting seems like a lot of effort, but it is actually a time saver.  Do the first roast during your weekly food-prep and them toss it in your favorite spices before a quick broil to re-heat and crisp it up.  (Almost) instant gratification!

I bet you can’t help eating it with your fingers either.

I like roast mine Mexican-style with cocoa, cinnamon, and a little cayenne.  As if that’s not good enough, I top mine with cottage cheese mix of peanut butter-y rum-y deliciousness.  It’s my favorite protein-filled dessert healthy snack.

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Rum Butter Kabocha Bowl

Rum Butter Kabocha Bowl

  • 1 C kabocha, cubed
  • 1/2 T cocoa powder
  • 1/2 tsp cinnamon
  • 1/8 tsp ginger
  • 1/8 cayenne pepper (or to taste)
  • 1/2 C cottage cheese
  • 1 T peanut flour (or peanut butter)
  • 1/2 tsp rum extract
  • 1/4 tsp cinnamon
  • Stevia, to taste
  • 1-2 T of liquid

Roast the kabocha in the oven until soft.  I do this in advance with an entire squash to have on had for a few hours days.

Turn oven on broil.  Toss the kabocha cubes in the cocoa, cinnamon, ginger, and cayenne.  Place in oven for 5-6 mins.

Meanwhile, prepare your “sauce.”  In a small bowl, mix together remaining ingredients.

Remove squash from oven.  Place in a bowl and top with sauce.

Inhale.

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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 method works with any winter squash or even sweet potato!  I love it with Butternut too.

Have you tried kabocha?  What’s your favorite way to eat it?

Do you eat the skins of squashes?  It’s my favorite part!

Starting Out Strange But Good

By

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.

Griddled Crab Mexican Pizza

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.

Frech Toast with egg yolk syrup

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…

Peanut Butter Shirataki Rice Pudding

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!

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 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!

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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?

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