Griddled Chicken & Grapefruit Pizza

April 19, 2013 By Laura

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.

Griddled Chicken & Grapefruit Pizza

2 T egg whites
1 tsp flax seed
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1 corn tortilla
1/2 grapefruit, sectioned
2 oz chicken, cubed
Basil

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?

Marvelous Monday Meals

March 18, 2013 By Laura

Rainy Mondays can be hard.

Ok, always. Rainy Mondays are always hard…

A few weeks ago I committed to making an effort to be more positive on this most glorious day of the week and joined the diva-licious Katie in her Marvelous in My Monday link up. This week I need to get back on that train.

What a better way to do it than recap some tasty food? I’ve been eating good this past week, and I have a LOT to share. This is a long one. ~~That’s what shai said.~~ Sorry… but not really. 😉

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To start it off, last Sunday my friend Kathleen and I went to an underground supper club hosted by Souper Jenny. she does these once or twice a year; the secret location and chef is announced the day before the event.

Our surprise chef was Omar Powell! He is the Chef de Cuisine at my favorite Indian Restaurant, Cardamom Hill (a James Beard nominee!), yet he is Jamaican with a French culinary training. I was beyond excited to see what he came up with!

We arrived at the secret location (a local pasta shop, Storico Fresco) and were immediately blown away by the stunning table setting!

Before the meal, we had the chance to walk around a bit and I ~~got in the professional photographer’s way~~ snuck behind the counter to grab a shot of Chef Powell and Chef-Owner Asha Gomez discussing a dish.

The first course was a small treat that left me ~~way too~~ excited for the rest of the evening. Soft farm eggs with ackee, cod, scallions, and bacon. The flavors could have easily over-taken the egg, but they were perfectly balanced in the delicate shell. There is nothing more fabulous than a perfectly cooked egg.

Next we were presented with a brown stewed chicken served over tun cornmeal, pickled onions, and fin herbs.

We questioned whether it was really chicken – I’ve never had a more rich, flavorful piece of chicken in my life. This could have easily passed as a tender piece of red meat. It doesn’t even look like chicken, does it?

I almost asked for seconds… and I did ask for the recipe!

The third dish was a Jerked Pork served with yellow yam augratin, mango, papaya jam, and all spice oil.

The flavor combination in this dish was perfection. The jerk was just the right amount of heat against the sweet fruit, and the creamy augratin. Augratin can often be too rich for me, but this yam was restrained and didn’t take away from the other components.

This next dish was my favorite of the night. I think… it’s hard to choose! It was a oxtail agnolotii (agnolotii is a stuffed pasta, like ravioli) in a pumpkin soup laced with all spice and black pepper tulie.

I’m a huge oxtail fan, and the agnolotii did not disappoint. However, what made this dish for me was the soup. I admired his use of all spice here because it is one I’m timid with. A little bit can go a long way. The burst of it here gave a depth of flavor to the soup, allowing it to stand out against a big flavor like oxtail.

Lastly, we enjoyed a sweet and savory dessert. This was a cornmeal pone with comte cheese, “drops,” and thyme honey.

I had not heard of drops before. Apparently they are a Jamaican street food candy. It’s a sugar-glazed, chewy piece of coconut. That sweetness with the thyme honey and the more savory pone and cheese was a storybook end to a memorable meal. I’d like to say I was too stuffed to eat it all… but I ate mine and half of Kathleen’s.

#sorryimnotsorry

Yes, I ate the flower too.

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I had another awesome meal with my mom last friday night. We went to a family favorite, Everybody’s Pizza.

This place is one that will forever have a place in my heart. They have been open since 1971 and this coming Tuesday is their last day in business. My parents used to go on dates there in college, and later my dad would take me as a treat on Friday nights.

He’d tell me stories about what it was like “back on the day” when then had communal seating and tables of strangers would share pies and pitchers of beers. We would eat an entire pizza and then polish off a giant order of bread pudding. There are staving kids in Africa, right?

In honor of my dad, my mom and I had one last meal there. We toasted my dad’s memory with beers and shared a giant pizza. Half cheeseless veggie, and half with extra feta cheese, portabello mushrooms, jalapenos, and meatballs. And then a bread pudding. We were only going to eat half… ~~but you know that didn’t happen~~. 🙂

It was a great night sharing stories and eating one last meal at a local haunt. Everybody’s, you will be sorely missed.

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What do you do the morning after carb-loading? You take a trip up Stone Mountain! Mom and I met up with my friend Kathleen the next morning for a hike up the mountain in the gorgeous spring weather.

They were great sports, cheering me on as I ran my sprints up the steep part. They even joined in for a couple of rounds!

Where’s Waldo?

The refuel was classic. Fro-yo from Yoforia for lunch! Fruit, dairy, protein… I got chocolate and Irish cream flavors with kiwi, strawberries, pretzels and a Reese’s egg. Is that not the BEST topping offering?!

This deliciousness fueled my trip to the gym for a killer shoulder and glute workout. Sprints + glutes in the gym = one tired butt.

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Finally, on Sunday, I rounded out the marvelous with a day of softball. My women’s softball team beat both male teams we played!

I think it was the lucky socks.

After the game we had a social, and I brough a St. Patrick’s Day treat for the team: Irish Car Bomb Cupcakes!! These cupcakes are an annual request… they don’t have to twist my arm too hard to oblige. 😉

This is a fantastically indulgent cupcake. The base is Guinness chocolate cake. I fill them with Irish whiskey ganache and then ice them with an Irish cream frosting.

I’m too late to post a recipe for the holiday… but if you’re interested I may do a post later this week. Let me know!

***

It was a bit of a gluttonous weekend, but coupled with a LOT of activity. No regrets, but I’m really looking forward to getting back to normalcy this week!

Does your family have a nostalgia restaurant? Is it still there?

What is making YOUR Monday marvelous today?

Strange But Good Re-Imaginations

January 11, 2013 By Laura

Strange doesn’t have to mean all-new.

Things I’ve been doing for years are strange. ~~Just ask my mother.~~

Many of my recent Strange But Good recipe creations were born out of old favorites. Re-imaginations, if you will.

Oatmeal has always been a sweet treat for me. When we had oatmeal as a kid (usually on a Brinner night), it was doused with brown sugar and raisins. And butter. When mom wasn’t looking, I added more. ~~I cannot believe I’m on obese.~~

I’ve seen versions of savory oats on Instagram and finally had to try it for myself. Boy, am I glad I did!

I took my davory oats in the direction of Mexico. I did cook my oats with cinnamon, but the toppings made that cinnamon a savory compliment.

Savory Mexican Oatmeal

1/2 C oatmeal (cooked)
Cinnamon, to taste
Runny egg
Black bean salsa
Cumin
Nutritional Yeast

Prepare oatmeal as usual, adding cinnamon. Place cooked oatmeal in a bowl and add toppings. Devour.

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Cauliflower pizzas have been an obsession for a while now. I took my (cheese-less) crust and topped it with seafood Strange But Goodness:

Salmon Cauliflower Pizza

Cauliflower pizza crust
Wasabi paste
Salmon
Spinach
Yellow Pepper
Red Onion

The following day I repeated the crust recipe, except I turned it into pizza minis! These were awesome to keep in the fridge during the week for little pizzas, or re-heated under the broiler to make crackers for my salad.

One Cauliflower Crust recipe gives you 4 minis.

Mini Cauliflower Pizzas

Cauliflower Crust Crackers with a trout-broccoli slaw salad

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You guys saw this Simply Snackin’ jerky on WIAW. That one was a Strange But Good Flavor – Beef with Cranberry and Blueberry.

Yesterday I tried another version. This one is Teriyaki Chicken with Mango and Papayas. I can’t get over how good these are! Fruit in jerky… who would have thought?!

The company is offering a discount of you’d like to try them for yourself. Enter SSjan2013 for 10% off at check out.

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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. 🙂

***

Junk-Free January is still going strong! I've been experimenting with a high-fat diet... and I'll post about that on Monday. It's been an adventure.

Have you ever made savory oats?

What have you eaten lately that's earned you stares from co-workers/family/friends?

Pushing Forward

December 10, 2012 By Laura

Time is scarce.

I’m sure that was a newsflash to everyone…

Lately I’ve been struggling with wanting to move forward in several areas of my life, but lacking the time it takes to make the necessary changes.

In the gym I’ve been rushing through workouts because I’m so busy at work. I’m still putting in the effort, but my rest time suffers. Last night I took the time to more thoughtfully move through my workout and take the rest I need between sets. Lo and behold, it paid off! I hit a new bicep curl PR for the first time in weeks.

I really wanted to tell all of the guys in the weight room, but I managed to bottle my 8-year-old-on-Christmas-morning excitement. I did tell my concierge and he noted that I look bigger. 🙂

The next thing I’d like to do more with is developing recipes. My Recipage still needs to be completed, and I have a few new recipes I need to share with you guys from 2-3 weeks ago. I’ve been too lazy to edit pics. Is that terrible or what?!

I want to get back to posting more food. I’m still cooking a lot, but lately I’ve been rushing around too much and not bothering to measure/take “good” pics of anything I’m eating.

Tonight is a great example. I was in a rush and made my cauliflower pizza crust again. This time I used different spices that worked really well… but I didn’t write it down. I also didn’t take a pic… which I really needed to do so I could join Heather’s Meatless Monday A-Z link up.

She might kick me out for this one, but I DID use this week’s ingredient – quinoa – to make a vegan version of my Cauliflower Pizza. The binders in the crust were a flax egg and quinoa flakes. Check out the original recipe here.

Recycled pic… but this crust is sturdy enough to eat by the slice!

Finally, I’ve been wanting to make forward progress on is this blog. My goal is to make it more interactive. I love all of your comments, tweets, and emails, and I wanted to find ways to be able to get to know you better and make sure I’m posting things you’re interested in. Step one was the Facebook page I created last week. (Pretty please “like” me!) Step two is what I want to share today.

For weeks I’ve been threatening to start a “Strange But Good” link up. Now that I have a snazzy new logo, I have no excuse not to get it together and brave the Linky thing. This Friday will mark the first ever Strange But Good Link Up!

Here’s the deal. A lot of things healthy living bloggers/readers eat wouldn’t be considered strange inside this community; however, your co-workers, friends, and families probably give the strange looks when you load up your sweet potato with almond butter, for instance. Those things count as Strange But Good!

You get bonus points if it’s a combo that this community would think is strange. This could be something like my Vegan PB & Zeggs, or this Chocolate Protein Red Cabbage Ice Cream many of you thought was bizarre:

Want to play?

All you need to do is come up with a concoction this week that is Strange But Good. Just add the Strange But Good logo to your post and link up to your recipe. (Copy the code below.) On the Strange But Good post each week, you’ll see a link to add your own recipe and picture at the bottom of the page.

Not a blogger? I still want to see your strangeness! Send me an email with a picture of you food and a brief description by noon on Thursday and I’ll include it in Friday’s post.

It would be fabulous if everyone would use #strangebutgood in any Tweets and Instragrams of your creations. 🙂

***

I’m SO excited about this link up!!! I’ve been thinking of how strange a concoction I can come up with to share. Bwhahaha!

Do you struggle with finding time to make forward progress? How do you do it?

Is there anything specific you’d like to see more or less of on the blog?

Cauliflower Crust Pizza Recipe

August 20, 2012 By Laura

This Cauliflower Crust Pizza recipe is gluten-free and dairy-free, making it the cleanest pizza I’ve found. It’s also delicious! You can actually pick it up with your hands, and it can be frozen for a quick dinner.

…

Grilled PB&J with Peanut Tofu Butter

August 16, 2012 By Laura

Comfort food will always reign supreme in my heart.

Even something close to the memory of your favorite comfort food can satisfy. Take pizza, for example. I LOVE good, Italian pizza but… It’s like gettin’ frisky. All pizza is good, some is just better than others.

Cinnabon may be about to bust up my theory though. They are apparently introducing Pizzabons. Lucky ATL is their test market.

[Photo: @AJCFoodandMore]

I can’t judge because I haven’t (and won’t) try it, but my hunch is that Cinnabon should stick with what it knows.

If I had to choose, grilled PB & J would be my #1 comfort food. Growing up, my mom used to load the sandwich with lots of peanut butter (JIF) and my grandmother’s homemade muscadine jelly. She would then butter the outside of the bread and grill it up like a grilled cheese. The peanut butter would become runny and the buttery, crunchy bread was just the right contrast to the oozy-goozey center.

It’s been years since I’ve had one. I can’t bring myself to put that much butter and gooey deliciousness on a sandwich. This thing was probably close to 1000 calories. That’s before the sides – Cheetos and chocolate milk (with extra syrup snuck in when Mom wasn’t looking).

When I was craving this particular sandwich yesterday, I decided to try to make a healthier version of my mom’s classic.

The bread was easy: I used my favorite P28 High Protein Bread. The jam was also a no brainer – sugar-free Smuckers Strawberry.

The hardest part was the peanut butter. I needed to achieve the right amount of gooey-ness, and actual peanut butter isn’t allowed on my training plan. Time to get creative. Peanut FLOUR is ok (it’s de-fatted), but it won’t melt. It needs to be a creamy filling… and you know what’s creamy? Tofu.

I blended my peanut flour with a serving of tofu and a couple of stevia drops for an amazing creamy, low-fat, protein-filled peanut butter. Bam.

Rather then Cheetos I opted for apple sprinkled with cinnamon. There was a little tofu-peanut butter left over, which made the perfect apple dip.

I never thought I’d say thing, but these days apple slices are legit more appealing than the processed orange cheese things.

Grilled Protein PB&J

Bread
1 serving peanut tofu butter
2 tsp sugar-free jelly

Peanut Tofu Butter

3 oz tofu
2 T peanut flour
2-3 drops stevia

Pre-heat George Foreman grill, panini press, or grill pan.

Place Peanut Tofu Butter ingredients in a blender and blend until smooth.

Spread peanut butter and jelly on your bread of choice to make you sandwich. Place in/on hot grilling apparatus and cook until each side is golden brown.

Enjoy!

***

To be clear: I have nothing against Cinnabon (outside of a general opposition to junk food). Admittedly, the smell of their cinnamon rolls is intoxicating. I just can’t imagine wanting a Pizzabon over a real pizza slice or a real Cinnabon.

Would you try the Pizzabon?

What was your favorite childhood meal? Would you still eat it today?

PB & Aggs + Carrot Cake Batter {WIAW}

August 1, 2012 By Laura

I’m a big fan of modifications.

Have you seen the dishes I ~~bastardize~~ exercise creative license with?

This week my nutrition plan has had one awesome modification. After mentioning that I almost hurled last week after shoveling down lunch right before a workout, my trainer gave me an ~~life~~ stomach saving tip. If a workout is scheduled right after a carb meal (Meal 1, 3, 5, or 7), then I can switch the order of the meals. So instead of my scheduled Meal 3 carb + protein + veggie combo, I could have swapped it for Meal 4 which is just a veggie + protein.

3 Benefits to This:

Quick protein boost before a workout (and a little energy from the sugar if this occurs in the morning when I get fruit rather than a veggie)
Complex carbs post-workout are great for muscle repair/recovery
No risk of regurgitation

Similar to running, you don’t want to lift heavy on a full tummy. It’s hard work and being full just makes you feel draggy. When you’re in prep for a figure competition the last thing you want is to have a junk workout. I’ve been relishing in this modification all week. It has done wonders for my energy at the gym, as well as my comfort level!

Enough tummy talk. We have a new theme this week for What I Ate Wednesday!

Seasonal eating is a big deal to me. Food that is in season tastes better, and it is less expensive. Not to mention the fact that you can support your local farmers by purchasing your product through them rather than from far away places like Chile.

Check out my (mostly) summertime appropriate eats below, then click here to Jenn @ Peas and Crayons to see everyone else’s fitness foods!

Meal 1:

I’m recycling the pic from last week of aminos mixed with ~2T of apple cider vinegar and water. I drink this down 30 mins prior to meal one for its benefits related to energy, digestion, and skin.

As I mentioned above, I’m doing some meal-order-swapping around my workouts. Since I was about to hit the gym, I swapped meals 1 and 2. So… Meal 1 = Meal 2, meaning I need a fruit and a protein.

You follow?

Last week’s PB & Jeggs were so good I did a little remix of that idea. Rather than using mixed berries, I uses apples to create PB & Aggs! (Any Aggie fans out there?)

I shook it up a little to be more like PB & Agg Pie. (Is that taking the naming thing too far?)

PB & Aggs:

1/2 C egg whites
2 T peanut flour
2 T water
1/2 tsp cinnamon
1/4 tsp nutmeg
3 drops lemon liquid stevia
1 small apple, cut into ~1/2 in pieces

See this post for detailed instructions.

Meal 2:

Post-workout I ate what was supposed to be Meal 1. Hooray for post-workout complex carbs! This is a seasonal cherry-ginger protein smoothie bowl (with spinach, obv) topped with homemade granola. It was simple but hit the spot.

Meal 3:

I often make it through the day with entirely vegetarian protein sources, but today I enjoyed a tuna burger with a said of salsa. I’d love to share the recipe with you, but to be honest it was a little dry. The flavor was good… I will keep tweaking and report back.

For my seasonal sides, I enjoyed carrot sticks and raw asparagus. Produce is so sweet this summer! I read somewhere that it is due to the extreme heat. Apparently, some good does come out of 100+ temps!

My complex carb was a slice of Ezekial bread with some Sunbutter. After a nasty failed attempt at making my own sunflower seed butter, I sucked it up and bought a jar.

Worth. It.

Meal 4:

Another seasonal veggie favorite is zucchini. I’ve seen a lot of pics posted around the web of some massive zucchini. I wish I’d taken one of this sucker before I cut it up because it was a beast.

Eaten with no salt added cottage cheese mixed with peanut flour, nutritional yeast, and sriracha. It was a sort of Thai peanut sauce! To be honest… I went a little heavy on the nooch. 😉

Meal 5:

Apparently last Wednesday was particularly inspiring to me. For dinner, I repeated yet another meal from the week. What can I say, I fell in love with the (gluten-free) Cauliflower pizza!

I made the crust just like this one, but topped it with a local tomato, red onion, aged balsamic, a farm fresh egg, and a bastardized vegan version of spinach pesto.

The pesto creation was quite tasty – lots of herb-y, fresh flavor. Here’s how I did it:

Vegan Spinach-Rosemary “Pesto”

1 C fresh spinach
1 large sprig of rosemary
1 T nutritional yeast
1/4 tsp fresh lemon juice
1 clove garlic
1/4 tsp olive oil
A bit of water (just enough to blend)

Place it all in the blender and mix until smooth.

If you haven’t made this yet… well, I feel sorry for you.

Meal 6:

Carrot cake is something of a tradition in my family. It’s not surprising that my favorite protein shake is this carrot cake creation. It’s what inspired the following snackage. I had already had a smoothie at Meal 2, and since I try to vary my protein sources, I racked my brain to figure out what other sources I could get 20g of protein from. The answer? Greek Yogurt!

Ladies and gentlemen (do any dudes read this blog?!), I give you a bowl full ‘o Carrot Cake Batter:

This protein-packed snack reminds me of that recipe handed down from my MamMaw. The freshly grated carrot and the hint of nutmeg make this batter is scarily close to the “real” thing. I have eaten it as Meal 6 every night this week. ~~Admittedly, some cream cheese icing would be nice.~~

Recipe at bottom.

Meal 7:

I’m in comfort-dessert food mode. Pumpkin Pie Mush, anyone? I’m going to turn orange.

This has been done ad nauseam in blog-land, so I won’t beat a dead horse. Basically, you mix together your desired amount of oats, protein powder, pumpkin, water or other liquid, cinnamon, ginger, vanilla, stevia. Let sit in fridge for at least an hour. Devour.

Carrot Cake Protein Batter

1/2 C Greek yogurt
1 T vanilla protein powder
1 medium carrot, grated
1/2 tsp vanilla extract
1/4 tsp maple extract (optional)
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
7-8 drops liquid stevia, or sweeter of your choice

Place all ingredients in a bowl, and stir to combine. Depending on the thickness of your yogurt and the absorption of your protein powder, you may need to add a bit of liquid.

Note: This is also delicious with peanut flour, PB2, or coconut flour in place of the protein powder.

***

Are you keeping track? I managed 149.1g of protein. Even more exciting (to me) is the fact that I actually kept my sodium down to 1,137mg. Shityeah.

What are your favorite summer foods?

Have you ever actually gotten sick during a workout? I think I would die.

Peanut Butter & Jeggs + WIAW

July 25, 2012 By Laura

Two things make me euphoric: good food and hard workouts.

Yesterday I was on the receiving end of both. My spreadsheet delivered today!

Breakfast was mind-blowing. Meal 2 is a new go-to protein source. Lunch – although it was inhaled – was delish. Meal 4 wasn’t exciting, but the GNC Vanilla Whey tastes cake batter-ish when mixed with water. Dinner… well, if it was legal to marry pizza I would. Meal 6 was fun and close to being a new staple. Dessert was a new (to me) recipe from one of my fav bloggers.

On the training front, I had a GREAT workout with my trainer. I squatted 1.5x my body weight. That’s a HUGE jump in just over a month of training.

Click for source

During a workout it can be overwhelming to push and go all-in. That’s when you know you’re doing it right – when you are out of your comfort zone and breathing hard (provided you are using a good form and common sense). I hit that point during my 4th drop sets of horizontal leg presses.

I looked up at my trainer and said “I don’t know how I’m going to do this.” Then, with his encouragement, I just kept going.

Click for source

It was HARD, both physically and mentally. I was careful not to say “can’t,” but I won’t say the thought didn’t cross my mind. I shoved it out of my mind, and after the workout was incredibly proud of myself.

Which leads me to the 4th installment of the Fitness-themed What I Ate Wednesday. If you’ve been following, I’m aiming to get ~150g of protein each day as I train for a figure competition (hopefully in NOVEMBER!!!).

In an effort to vary my protein sources, I try not to repeat meals throughout the day (ex: I don’t want to have 7 protein shakes, or 4 servings of scrambled egg whites). Today’s eats included a whopping 5 different sources of protein!

Check out my vegetarian protein-loaded day below; then click here to Jenn @ Peas and Crayons to see everyone else’s fitness foods!