Pumpkin season is upon us!
Too bad it is still ridiculously hot here.
Despite the heat, I’ve decided it’s time to bring the pumpkin back. Given our new anti-inflammatory diet experiment, I didn’t start out with some decadent baked good. No, this recipe is simple, healthy, and grain-free.
It also sounds a bit strange… but I promise you that adding pumpkin to chicken is good.
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Asian food is addicting.
Even without the MSG.
I am a sucker for Italian food. And Mexican. I could eat them every day. Asian food… I don’t crave it daily but when I want it, I need my fix NOW.
When I got Skinny Noodles’ new kale shirataki noodles in the mail, I knew they called for a good Asian dish!
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I always look forward to spring.
Except the pollen. Who knew San Diego had pollen?!
Spring food is the best. Don’t get me wrong, I love a roasted winter squash and the orange glow that comes with it. The lighter, fresh spring fare has my heart though.
Today’s #strangebutgood is a round up of some of my favorite spring recipes. Some stranger than others. All good. In my not-so-humble opinion.
There is a distinct crispness in the air.
Before the sun comes up… after that… hey, we are in the South.
Fall is one of my favorite seasons. The colors, the refreshing coolness… and the food! Everyone goes pumpkin crazy, but one of the best things out of Georgia in the fall is apples.
We make the requisite pies, doughnuts, compotes, cider, and various other treats, but I like to use them in savory dishes. They add a great texture and a strange (but good) shot of sweetness to dinner salads. I’ve been known to make them just for snacks.
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I crave a routine.
This is shocking news, even to me..
It’s not that I mind change. I’m actually quite flexible! #TWSS
What I like is some calm after a storm, however that rockin’ boat may have been. I’m back in the office this week after more travels, back in my “home” gym, and back on a *gasp* meal plan. It feels good.
Other things that feel good include a really nice vendor. My boss has been working with these people for a while, but they sent me a little gift for joining the team. How sweet is this?!
Other awesome things: boss-man told me yesterday “I’m glad you’re here.” *grin*
This WIAW is back to normal. For real this time. No more travels ’til this girl’s show mid-July!
Read on for my normal (for me) eats, and then check out Jenn’s blog for everyone else’s delicious creations!…
I’m stranging-up Mayo!
(That’s May, not mayonnaise.)
It occurred to me that many of my Mexican-inspired creations are a bit strange. Mexican is one of my favorite cuisines, and I’m always looking for a good way to shake it up!
No matter what time of day you celebrate, I have an appropriately themed dish!
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. 🙂
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Check out the FitFluential Cinco de Mayo Round Up for more ideas!
What’s your favorite cuisine to add a #strangebutgood twist to?
Do you have Cino de Mayo plans? Any special meals?
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.
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
On the side I had some dehydrated kale chips, courtesy of Whole foods. Gotta have chips with my guac!
Taco “Meat”
Guacamole
Toppers
Cauliflower “Rice”
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.
Remember to use #strangebutgood in any Tweets and Instagrams of your creations. 🙂
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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?
People turn their noses up at the word “cleanse.”
Yet they embrace the McDonald’s…
This cleanse is my favorite because you can eat. Don’t get me wrong, I do miss peanut butter and meat. However, judging from the way my body has responded, I needed the break. I’ll refrain from the TMI, but let’s just say I’m definitely cleaner!
The other awesome thing about this cleanse is the creativity it inspires. Check out of some the fun stuff I’ve made in the past few days!
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