Raw Tomato and Corn Salad + Weekend Marvels

July 29, 2013 By Laura

Merry Marvelous!

Are you ever so cheerful you annoy yourself?

It’s false cheer. Sort of. I’m not in a bad mood… but does anyone really look forward to a Monday like they do a Saturday? Yet another reason to love Katie’s Marvelous Monday link up. 🙂

First up in the world of marvelous is this #vitamixporn. That’s a legit hash tag, no?

This deliciousness is a Chocolate-Beet protein smoothie. It was so thick and creamy I ate it with a spoon… like I do with just about every smoothie. It’s the only way to go after a hot, sweaty romp in the gym. 😉

You can make this in a regular blender, it just might not be quite as ice cream-like. I posted the recipe here on Facebook.

Marvelous item #2 involves one of my favorite movies – Grease! Saturday it was playing it on the big screen at a the Fox Theatre… it was done like a sing-along! The words to every song were scrolled across the bottom of the screen and they handed out little props for people to use throughout the movie.

They had a costume contest before the movie started!

The less-then-marvelous part is that I was supposed to go with my best friend, but at the last minute she got the stomach flu! So I went by myself. It was a little awkward due to the interactive nature, but I sat back and enjoyed the show and the people watching. It was rich – the over 50 crowed came out in full-force dressed like Pink Ladies and T-Birds.

In the end, I was happy. I was in a loner mood for some reason anyway. When I got home there was more marvelous = clean sheets! I put myself to bed with a book and a handmade mason jar candle.

This next item is more hilarious than marvelous. I was in the gym, minding my business, when I came upon a full spread of beauty supplies in the locker room.

The pic doesn’t even show it all. I couldn’t fit in the towel wrap, 2 pairs of shoes, flip-flops, bobby pins, comb… and dirty clothes on the floor. I chuckled… and then I Instagrammed. (She was in the shower… I’m not quite that ballsy.)

Yes, that is a hair weave on the counter.

I had to take a picture.* If I had to bring THAT much crap to shower at the gym, I’d just go home. (I have never showered at a gym, actually.) If I hadn’t been in a hurry, I would have waited to see what she looked like after getting all dolled up.

*Nothing shocks me anymore at my gym – last week there was a girl there carrying a dog around in her purse. In the weightroom. While using the leg extension machine.

Lastly, I have to include food in the weekend marvelousness. This happened before I made it to the market. you can always tell when it’s the end of the week because I’m eating a random hodge podge of protein. There are 3 types of fish on that plate.

The real marvelous part was the salad. I managed to end the week with a lot of veggie goodies left over, and throw together a fresh, raw salad.

If you haven’t had corn raw before, check out this #strangebutgood Berry Corny Salad too. It fabulously sweet and crunchy!

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Raw Tomato Corn Thyme Salad

1/4 C sweet corn kernels
1/4 C cherry tomatoes, sliced
1/2 C raw asparagus, sliced
1 T diced shallot
1 tsp fresh thyme
Drizzle champagne vinegar (or other vinegar)
Freshly ground black pepper

Mix together veggies and drizzle of vinegar. Finish with fresh black pepper.

Note: You could also add olive oil, nuts, or other herbs!

***

It must be the crazy humidity, but I’m craving raw foods lately… which simply means I’m (re)learning you can put just about anything in a blender. 🙂

What is the strangest thing you’ve ever seen in the gym?

Would you go to a show at a theatre by yourself? What is your favorite character from Grease? Mine’s Rizzo!

Strange But Good: Blueberry Thyme Protein Cake

July 26, 2013 By Laura

Baking comes in all forms.

And in all sorts of strange methods.

You may argue, but I maintain that the microwave is a totally legit way of baking. Especially when you’re craving cake at 8am. I have to work – instant gratification is the only option. 🙂

My favorite mug cake is my 150 Calorie Chocolate Protein Cake. It really is like cake, and I normally have it as dessert for my last meal of the day. While you could have it for breakfast, I wanted something ~~strange~~ fruity in the morning.

The combination of blueberry and thyme has been in my head since I saw it in martini-form on a menu during my Napa Valley trip. That’s right – my breakfast was inspired by a cocktail.

This cake was good on its own… but breakfast calls for syrup. I mixed some sugar-free syrup with cinnamon, thinned it slightly with almond milk, and poured it over my creation. Like a non-pan cake!

I loved the bright, slightly sweet thyme with the blueberries! Berries have been incredible this season – they added a fun burst to this moist (sorry… there’s no other word!) cake.

Blueberry Thyme Protein Cake

1 scoop (2T) vanilla protein powder
1/4 tsp baking powder
3 T egg whites
2 T almond milk
1 T sweet potato puree (or mashed banana)
1/2 tsp vanilla
5-6 drops liquid lemon Stevia
2 tsp fresh thyme
1/4 C blueberries
Optional topping: additional berries, cinnamon, syrup

Place dry ingredients in a small bowl and stir to combine. Add remaining ingredients and mix until smooth.

Transfer to a large, greased (I use coconut oil) coffee mug and microwave for 2 mins (may vary depending on your microwave).

Tip the cake out onto a plate and top as desired. My cake was topped with additional berries and a mix of cinnamon and sugar-free syrup

Makes 1 cake.

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.

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

***

I later made this for a snack too. Breakfast, post-lunch dessert… whatever… 😉

Do you have a go-to microwave cake?

Have you combined herbs and fruit? I love rosemary and berries too!

Zucchini TVP Lasagna

July 25, 2013 By Laura

Taking risks is one of life’s great joys.

It can also ~~be a fail~~ require patience.

My favorite risks involve something food-related. Hence all the #strangebutgood.

A couple of years ago I decided to adopt a vegan diet. That risk didn’t pan out, but it did result in a TON of recipe risks that did. One of my favorite discoveries from that time was Texturized Vegetable Protein (TVP). It’s super-high in protein, low in carbs, and low in fat. It’s like a body builder’s dream food.

Texturally, TVP is reminiscent of ground beef. This lead to the obvious first recipe – “Beefy” TVP Chili. Taste-wise, TVP is like chicken. It will take on the flavor of anything you add to it… so the “Chick-less” Nuggets were born. Beef, chicken… why not bacon?! Kat made hers and then I followed with a smokey version.

All of that was good… but was it really that strange? Chicken and TVP take on any flavor… hold up. So does… OATMEAL!

I went TVP oatmeal crazy: Mango-Coconut, Maple, Pumpkin Pie, Spiced TVP Breakfast Squash, and even Greek Yogurt Overnight Oats!

This was a really, really long-winded way to say that I am ridiculously excited to share Kat’s guest post today. Her brilliant move is to use it in lasagna! Well played, my friend.

Here’s Kat….

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Zucchini TVP Lasagna

This blog has to be short and sweet because I am in study mode. The Georgia Bar exam is less than a week away, and I’m still trying to absorb as much as I can! (Editor’s note: How’s that osmosis working for ya? 😉 )

Mostly through the emotional, mentally exhausting roller coaster, I have realized it is SO important to stay positive through this time.

Choose to see the good stuff (because it IS a choice), and I have to trust that I have it in me to achieve this goal! (Editor’s note: YES YOU DO! I’m so proud to call you a friend.)

I would not be able to make it through this time with out running, lots of running… and thinking about what I will do after. When I get done, I am going to the beach! I am getting a haircut, and I am going to NOT study, and maybe never take a test again!

Anyway, let’s get to the fun stuff! Every now and again a more intensive kitchen project is relaxing to me. Remember that ricotta I made? (Editor’s note: you mean the one you haven’t made me yet?) I decided to use it to make a vegetarian, gluten-free lasagna…. with zucchini and TVP!

Note: You can also use this quick, vegan tofu ricotta.

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Zucchini Noodle TVP Lasagna

1 giant zucchini (or 1.5 lbs of regular zucchini)
4 C pasta sauce (from the Farmer’s Market, if available)
½ C TVP
½ large onion, diced
1 ½ C mushrooms, sliced
Oregano, cayenne, and garlic, to taste
3 C fresh Mozzarella, grated
1 C ricotta, homemade
2 T coconut oil

For the Zucchini:

Slice the zucchini length wise to about ¼ inch slices. A mandolin would be a great tool for this, but I just used my knife-skills, since I don’t have one.

Lay them out on a pan and broil for 6-7 minutes to dry them out a little. Drain off water, then broil again for another 5 min. Drain.

For the Filling:

Mix the TVP with water, season with garlic salt and your favorite spices.

Sautee the onion on medium high heat for about 5 minutes in a medium-large sized pot, then add the mushrooms and TVP. Sautee for another 8-10 minutes or so, then add about 3 ¼ cups of the pasta sauce to make it a thick filling (reserve ¾ cup for the assembly).

Turn the temperature to Low, and let it continue to cook.

For the Assembly:

Grease 9 x 13 pan with coconut oil.

Coat the bottom of the pan with ½- ¾ cup the remaining pasta sauce, then lay zucchini gently over the sauce, letting it overlap slightly.

Then spread ½ of the filling evenly over the zucchini. Next, take 1/2 the ricotta, and crumble it around evenly over the filling. Cover with 1 ½ cup of grated mozzarella. Repeat again… Zucchini, the other ½ of the filling, ricotta, the other 1 ½ cup mozzarella.

Bake at 375 for about 45 minutes. (I then like to broil mine for 5ish mins to get the cheese a little browner).

The homemade ricotta made a huge difference in this dish! It really comes through. This is cheesy, surprisingly light, and really delish!

And for the leftovers… I refrigerated the pan over night. The next day, I cut it into individual sized portions, wrapped them in plastic wrap and then foil, and froze them. The lasagna is even better leftover! (Editor’s note: I’m convinced that all Italian food is better on day 2… and I love it on day 1.)

Now back to Bar Review! Hope you all are having a great week, seeing the good everywhere, and not getting TOO jealous of Laura’s trip! 😉

***

Good luck to Kat taking the Bar Exam in a week!!!! If we all send her good, focused study-vibes it must help a little, no?

What kinds of kitchen projects are relaxing to you?

What goal are you trying to achieve in your professional/personal life?

Back to Reality + WIAW

July 24, 2013 By Laura

A smart blogger would have posted a “What I Ate on Vacation” today.

I got too excited and posted my favorites on Monday.

There are a few things I didn’t yet share from Napa (besides the wine – that post is coming!).

The thing that earned me the strangest look from Lisa was probably my extreme excitement over seeing GT’s Classic in the CalMart (not to be confused with Wal-Mart). The Classic is the version GT’s was forced to quit selling at many major markets due to the alcohol content. This is silly. Kombucha is fermented tea… but there’s not even enough booze for a buzz! I chose the Gingerberry and didn’t get drunk in the least.

This next item DID pack a punch. A Maple Bacon Manhattan from JoLe. It was bacon-infused rye, Carpano Antica, and maple syrup… with a side of candied bacon.

I was only going to have a taste… but holy yum.

Lunch somehow was missed in my Monday food post. Our driver in Napa recommended that we try a new concept called R+D Kitchen. It’s owned by Hillstone, which makes it a chain (I’m morally opposed to eating at chains)… but we bit the bullet and tried it out. So very glad we did!

As with Houston’s, the food and service were top-notch. We shared toasts to start – one with hummus and one with goat cheese and figs. The hummus was very good – heavy on the tahini, which is ideal in my book!

For my meal I ordered a omelette with spinach and goat cheese. It may look funny, but the omelette was fantastic. It was done french-style. It’s difficult to find a good one, but they executed it flawlessly!

It also came with roasted tomatoes and a side salad. Those tomatoes made the meal!

I know this is getting long… but one more!!! Remember the “scenic” walk to dinner I took my friends on? I think this view at Sol Bar was worth it:

Most of the meal was too dark to take pics of and we were in such a night place I felt wrong using a flash (*gasp* I do have some shame). The entire meal was mind-blowingly delcious, and our server couldn’t have been more fabulous.

I did get one decent shot of my birthday dessert. Chocolate Decadence with Ortiz Farms raspberries, soft cream, and cocoa nib dentelle. Words cannot describe. It’s the last (30th) birthday cake I’ll have, I swear.

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This day of WIAW eats was fun for me! Monday morning I woke up to find that my fridge and freezer were not working. After a brief panic, I managed to get a handyman out and have the thing fixed for less than $150. It was also the perfect excuse to clean out my food stash and restock! Restocking is the best – the farmer’s market didn’t know what hit it! I was SO excited that I got home and did my food prep right then. Snapper, cod, gazpacho, roasted kabocha, and bison burgers. At 9pm. 🙂

Read on for my fresh fridge eats, and then check out Jenn’s link up for everyone else’s delicious days.

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Breakfast:

My morning cocktail (apple cider vinegar, water, Glutamine, and Fitmixer Aminos) is still going strong. I am now so addicted that I brough the Fitmixer to Napa and purchased a bottle of ACV from the market there.

Something lit a fire under my butt, because I woke up in the mood to run sprints. I can’t explain it. Anyway, after the humid 30 minute run I couldn’t think of anything but a smoothie bowl. Cold and now chewing required. Does anyone else have a hard time chewing foods after workout?

In my smoothie:

Vanilla protein powder
Wheatgrass
Spinach
Cinnamon
Fresh ginger
Lemon liquid Stevia
Cardamom
Toppings: plum and raw oats

Lunch:

I was so excited for this meal that I didn’t bother with my usual mid-morning snack. During my Monday night food prep I roasted snapper with cilantro, fresh ginger, lime juice, pepper, and cherry tomatoes. That was eaten for lunch along side a cup of gazpacho and a bag of veggie Pirate’s Booty.

Afternoon Snack:

Despite having had a hearty lunch, I was still unnaturally excited for my afternoon snack. Bison burgers! I’ve been craving them for a long time. This burger was so easy – I just mixed each patty with steak sauce and added red pepper flakes before cooking them in a pan.

I don’t use pre-made sauces often, but I did find this Robbie’s Naturals brand a Whole Foods that I love. It’s low-sodium, low-sugar steak sauce. (I also dig their BBQ sauce.)

The side salad was also delish – red spinach, zucchini, asparagus (it’s been long enough to bring it back), shiitake mushrooms, thyme, lemon juice, and black pepper.

Dinner:

I’d been thinking of this all day long. Sea Bass. I think it’s passed swordfish as my favorite fish. I ran home from my workout, coated it in thyme, rosemary, garlic, black pepper, and lemon juice before putting it in the oven for 12 mins (400 degrees on convection roast).

This gave me time to prep my salad: red spinach (nothing like spinach – it has a thick stem and is a little spicy), cherry tomatoes, and Persian cucumber.

Obviously I needed carbs after leg day, but I saved it for a little dessert…

Kabocha squash! I roasted it as instructed in Friday’s #strangebutgood post and topped it with Peanut Butter Cannoli.

Dessert:

Nothing wrong with two desserts! I almost had more roasted squash but decided to aim for variety. And #strangebutgood-ness.

Shredded carrot, no salt cottage cheese, cinnamon, stevia, ginger, and vanilla topped with chocolate protein fluff made from vanilla protein powder, cocoa, beet powder, and stevia. Topped with massive blackberries and cacao nibs. Just trust me. It’s good.

***

Sorry for the picture-heavy post. This was a lot… but I’m so excited about ALL the foods! #lovemyinnerfatkid

Are there restaurants so nice you won’t take pictures?

If you could try anything in this post, what would it be? I don’t think anything was terribly odd…

Strange But Good: Rum Butter Kabocha Bowl

July 19, 2013 By Laura

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

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?

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. 🙂

***

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!

Strange But Good: Orange Cardamom TVP Overnight Oats

July 12, 2013 By Laura

The strange breakfasts have continued.

This week was necessity.

Without air conditioning, I became and overnight oat junkie. Hot food made me nauseous. “Regular” overnight oats seem too boring… and I was getting sick of oatmeal… so I brought back an old favorite. TVP!

I also got to try a strange new nut milk (no, I couldn’t type that with a straight face): Almond-Cashew-Hazelnut Milk.

It received mixed reviews when I posted the pic on Instagram, but I really liked it! Almond milk is still my favorite, but this milk from Dream Blends is a good way to change it up. I’ve tried coconut, hemp, rice, soy, and sunflower milks, not of which I like as well.

Back to the “oats.”

This concoction was a TVP overnight bowl. Cardamom and orange is one of the best flavor combos… in fact, I remembered after I made this dish that I’d actually done a similar hot version here.

Be careful with the cardamom – a little goes a long way – but a pinch adds an sweet-ish spiciness to dishes. Perfect with the citrus and the meaty, rich coconut. #thatswhatshesaid

I also used some cacao nibs to top it… because what’s not better with chocolate?!

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Orange Cardamom TVP Overnight Oats

1/4 C TVP
1/2 scoop (1T) vanilla protein powder
1 tsp chia seeds
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp cardamom
1/2-3/4 C milk or water
1/2 orange, sectioned
1/2 tsp coconut extract
Stevia, to taste
Optional toppings: coconut shreds, cacao nibs, more orange

In a small bowl, mix together dry ingredients. Add wet ingredients, stirring to combine. Fold in orange sections.

Cover and place in fridge overnight. Remove from fridge in the morning, stir, and add additional liquid if needed.

Top as desired and enjoy!

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How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week?

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. 🙂

***

A/C Update: it's FIXEDDDDDDD!!! Thank the sweet baby Jesus. Best birthday present ever.

Have you tried TVP oats yet?

What is your favorite way to make oatmeal?

Weekend Update + WIAW

July 10, 2013 By Laura

I get behind in my over-sharing.

Thank god for Instagram!

There has been a lot going on lately that I’ve just run out of time to blog about! Hump Day seems the perfect time for a download.

I’ve been getting some good runs in (between all the summer storms). This is taken on the GA Tech campus. Saturday marked 5 years since my dad died. Without intention, I found myself heading to his alma mater for a run.

It was nice to run by all the places we used to walk past on game days and relive some of my own memories from grad school. The rain didn’t hold off for long – about 5 mins after I took this pic the sky turned black and it started pouring.

Sunday I met some of my favorite Atlanta bloggers for lunch at Dough Bakery, my favorite local vegan spot. That’s (very pregnant) Alayna, Tina, Lee, me, and Heather. Heather is former Atlanta blogger… she left us for Colorado. 😛

I always have so much fun with these ladies. We talked and ate for a long time before I had to run back home to get ready for dinner. That’s right – I said run. I ran a total of 6.65 miles there and back thanks to Atlanta’s new Beltline trail! ~~I’m lucky my friends would be seen with me sweaty and dressed like a bum.~~

The dinner I was running home to was at one of Atlanta’s best new restaurants: King + Duke. I’m too lazy to write full review, but let me just say… if you are in ATL or are coming to visit make a reservation. So. Good.

Their wine program is excellent, which you know makes me happy, and the food is even better. Don’t skip the roasted beet and carrots with feta and harissa, the roasted bone marrow with smoked mushrooms, blackberries, and short rib marmalade, and the “Dates & Ale” (a fantastic sticky toffee pudding with Sweetwater IPA cream).

Meat butter

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This WIAW was less indulgent than this weekend. Thank god. I love going out to eat, but whoa. I was dragging on Monday after eating half my meals out over the weekend. I jumped back on the healthy eating train with reckless abandon.

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

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