Sprint 2 the Table

Appetites and Adventures

Oatmeal Protein Cookie Balls

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My inner fat kid loves baked goods.

So does my outer fat kid.

I really could eat baked goods all day long.  Keep your Twizzlers and Sour Patch Kids, I’ll take the homemade oatmeal cookies.

Sadly, cookies aren’t exactly on my training plan.  Until now.  I strange’d it up in a storm of “use everything in my pantry.”

Oatmeal Protein Cookie Balls

I balled up a version of one of my favorite cookies because everything’s better as balls.  I also altered the ingredient list a bit so it can be eaten guilt-free.  Not that I feel guilty about eating dessert… but sometimes my abs do.

These chocolate chip-laced treats are just as good as the real thing.  Really!  My boss ate one and said “oh my god… these are good!” with a only slightly suppressed tone of  surprise.

Oatmeal Protein Cookie Balls

You could probably use any flour here – try coconut flour to make it gluten free.  They can easily be made vegan with a flax egg.  And, if you’re not ready to bring back pumpkin yet, try mashed sweet potato or banana!

Oatmeal Protein Cookie Balls - perfect bite-sized treats for a party! Bonus: they're low sugar and can be made vegan and gluten-free!

Oatmeal Protein Cookie Balls

  • 1 C almond meal
  • 1 C rolled oats
  • 1/2 C spelt flour
  • 2 scoops (62 g) vanilla protein powder (I used Growing Naturals rice protein)
  • 1/4 C  brown sugar, packed
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 C pumpkin puree
  • 1/4 C water
  • 3 T coconut oil
  • 3 T egg white (or flax egg)
  • 1/2 tsp pure vanilla extract
  • 1/4 C chocolate chips

Preheat oven to 350 degrees.

Place dry ingredients in a large bowl and stir to combine.

In a small bowl mix coconut oil (softened in micro if necessary), syrup, egg white, water, and extract.  Pour wet mixture into the dry.  Stir until well-combined (you can use your CLEAN hands).

Fold in the chocolate chips.  Make balls of ~2 T of dough, place on cookie sheet and and flatten with your palm.

Bake for 10-12 mins at 350 degrees.  Remove from oven and let cool.

Makes about 30 cookies.

*See notes in post above for gluten-free, vegan, and other options!

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 thinking I need to finally try a clean(er) cheesecake of my own next!

Baked goods or candy?

What childhood favorite would you like to health-ify?

Chickpea Protein Pancakes

By

These pancakes are sort of socca.

Or socca is sort of pancakes?

Either way, it’s a strange but delicious thing to have for breakfast!  I actually used to make these all the time, but I couldn’t find chickpea flour for a while at the farmer’s market and kind of forgot about ’em.  On a particularly fun trip to restock after being out of town, I located the flour and remembered the breakfast version of socca.

The chickpea flour resulted in a fantastic cake-y texture and the flavor didn’t overwhelm at all!  I added vanilla rice protein powder for a little more of a protein punch.

Chickpea Protein Pancakes

I’ve also added gelatin.  I’ve been incorporating it in my morning meals for it’s digestive benefits.  If you’re interested in learning more about it, Lindsay did a great post on it’s benefits.  Totally works for the “regulation” (read: helps you poop like a champ).  If you don’t have gelatin, just add a tablespoon of protein powder or coconut flour.

In a happy accident, my mini “tester” pancake looked like a thought bubble.

Chickpea Protein Pancakes

 

Chickpea Protein Pancakes

Chickpea Protein Pancakes

  • 2.5 T chickpea flour
  • 1 T (15g) protein powder (I used Growing Naturals)
  • 1 T gelatin
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1 egg white (or flax egg)
  • 1/4 C water
  • Stevia or other sweetener, to taste

In a small bowl, combine the chickpea flour, protein powder, gelatin, baking powder, and cinnamon.  Mix until combined.

Whisk egg white with water.  Stir into flour mixture and add sweetener to taste.

To cook, pour 2-3 T batter into a non-stick skillet over medium heat.  It’s time to flip when it begins to bubble.  Cook until lightly browned. 

Plate and top as desired.  I used sugar-free syrup and fresh raspberries.

Makes 1 serving.

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. 🙂


***

These were so #strangebutgood I made them two days in a row!

Have you ever made socca?

What’s your favorite pancake topper?

The Best Sea Bass Ever

By

Sea Bass is a pork belly of the sea.

 

Who wants chicken when you can have pork?!

It especially appropriate that Heather, Kirk and I had pork belly of the sea together rather than the chicken.  Heather hates chicken.  All poultry, really.  But I digress.

First, a strange wine.  This Abraxas Vin de Terroir from Robert Sinskey had a glass cork!  (And can we all agree that cheese is awesome?)

Abraxas Vin de Terroir from Robert Sinskey

 

The the pièce de résistance – Kirk’s Miso Glazed Sea Bass.  I saw this recipe on Heather’s blog nearly a year ago and never forgot it.  It struck me as strange because I always prepare my sea bass simply, with lemon, pepper, and maybe a few herbs.

When Kirk suggested it for dinner, I was beyond thrilled.  It did not disappoint!  Talk about #strangebutgood… look at this thing of beauty:

Miso Glazed Sea Bass

 

I took one bite and sat in stunned silence.  It was unreal how buttery and delicious this was!  It literally melted in my mouth.

The soy and miso combined with mirin and a little brown sugar created the perfect balance of sweet and salty.  After it was over I went back to the serving plate to drag some veggies through the left over glaze.  In hindsight, I probably should have licked the plate.

Miso Glazed Sea Bass

In conclusion… you should head on over to Heather’s blog for the recipe and make this.

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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 can’t believe I have to go home soon… I’m so sad!

Are you a sea bass fan?  How about chicken of the sea (tuna)?

What is the strangest thing you ate this week?

 

Kabocha Apple Breakfast Bowl

By

Squashes make great bowls.

Ohhhh… wouldn’t a cereal bowl of squash be cool?!

I make batches and batches of squash each week.  Usually kabocha.  It’s a problem.  Or it would be if it wasn’t also healthy.  I’m not orange yet!

Kabocha

I roasted the above at the beginning of the week so I could use it for a quick, homemade breakfast.  All I needed to do was put the kabocha in the over under broiler while I whipped up the eggs, apples, and peanut sauce.  All of these things are delicious, but maybe a little strange to eat together and for breakfast.  Or maybe not.  The moral of the story is that it’s really good!

The best thing about this creation is that It can all be done simultaneously, so even notoriously late to work people (not that I know anything about that) can have a fancy start to the day!

Kabocha Apple Breakfast Bowl

The apples and cinnamon made it feel like pie, but the peanut butter made it divine.  The only way this could have been better is if I’d had bacon.

Kabocha Apple Breakfast Bowl

Kabocha Apple Breakfast Bowl

  • Chunk of kabocha (or other squash), pre-roasted
  • Eggs
  • Cinnamon
  • Apple, dices
  • Peanut flour sauce (or nut butter)

Place kabocha in the over to re-heat and crisp up.

Sauté apples in a small plan.  When softened, remove from pan and set aside.

Scramble eggs (or egg whites) with cinnamon and 2-3 drops of stevia, if desired.  When almost done, add apples.

Remove squash from oven.  Top with egg-apple mixture and peanut sauce (or nut butter).

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. 🙂



***

Annnnnd I’m in Colorado!  Wheeee!

Do you pre-make food for the week?

Do  you eat the same thing for breakfast everyday or shake it up?

Elvis Jicama Porridge

By

The King needs no introduction.

That’s code for “I couldn’t think of anything cleaver.”

Seriously though.  How can you go wrong with peanut butter, bananas, bacon and chocolate?  Maybe if you’re vegan… but you could add TVP bacon or salted nuts instead!  The key is the sweet and the salty.

Elvis Jicama Porridge

You see the good, so where’s the strange?  I’m assuming some of you will think the jicama is (still) strange.  Think of it like chicken.  Or oatmeal if you want a more breakfast-y analogy.  It takes on any flavor.

What results is a bowl of creamy, peanut buttery porridge topped with sweet ‘naners and chocolate with salty deliciousness.  Mmmmm… bacon…

Elvis Jicama Porridge

I need a cold shower…

Elvis Jicama Porridge - a healthy, fiber-rich breakfast!

Elvis Jicama Porridge

  • Jicama porridge
  • 2 T peanut flour (or peanut butter)
  • Banana slices
  • Bacon pieces
  • Chocolate Syrup

Prepare jicama porridge according to these instructions, adding peanut flour at the end.

Top with desired amount of banana slices, bacon “sprinkles,” and chocolate syrup.  I made a quick syrup using cocoa powder, unsweetened vanilla almond milk, and a little stevia.  

Devour.

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. 🙂



***

Don’t forget to record your #MoveHappy workouts here for a chance to win this week’s prizes from Quest and Nutrix Hawaii!

Are you a fan of the King?

What is your favorite oatmeal topping?

Dips, Dessert, and a Drink

By

Happy 4th of July!

aka National Sunburn Day.

I have a tradition of running the Peachtree Roadrace (the world’s largest 10K) and enjoying the sweltering heat sunshine.  Since I’m off doing that, today’s #strangebutgood is a round of of things you might like to enjoy during your weekend festivities.

Some are stranger than others, but I assure you they’re all good.  And they’re relatively quick and easy – especially the oh-so-addicting S’Mores Brownies!

Chipotle Corn Hummus

Chipotle Corn Hummus

Cilantro Hummus Salsa

Hummus Salsa

Chocolate Peanut Butter Rice Crispy Treats (Lightened Up)

Chocolate Peanut Butter Rice Crispy Treats

S’mores Brownies

Smore Brownies

Piña Mezcalita

Piña Mezcalita

 

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.

If you’re not a blogger, you can still share your recipes on Instagram with the #strangebutgood hashtag.

Sprint 2 the Table

 

 

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



***

I may have to cool off at the mall.  There are sales… all the things… this won’t end well.

What are your plans for the 4th?

What is your favorite poolside treat?

Peach Salsa Tortilla Pie

By

It’s not my birthday yet…

But pass me the sombrero!

I brought my sweet and salty tooth beyond just breakfast and dessert this week.  Fruit and salsa are one of the best combos.  Tomatoes are technically a fruit.  Strangely enough, they are legally a vegetable.

If you haven’t tried fruity salsa, I especially recommend experimenting with mango, strawberry, and pineapple.  It’s easy enough to make yourself (make salsa, add fruit), but I fell victim once again to Whole Paycheck Foods.  Sunday I trotted home with a jar of the good stuff and an idea for the fresh corn tortillas I bought at the farmer’s market.

Peach Salsa Tortilla Pie

Originally these were going to be enchiladas, but I broke the tortillas.  Instead, I decided to layer the pieces and call it pie!  Pie always wins.

The tortillas I used were small (~8-inch) corn tortillas made fresh at the farmer’s market.  This mean they were gluten-free, for those that care.  You can use anything you like; sprouted tortillas would be great in this too!

Peach Salsa Tortilla Pie

The strangest part to some of you may not be the fruity salsa, but the cod.  If you think that’s too weird (it really is good!), you could add any protein here.  Try chicken, shrimp, ground beef… or even tempeh to make it vegan!

Peach Salsa Tortilla Pie

Peach Salsa Tortilla Pie

  • 2 pieces of cod (~12 ounces)
  • Juice from 1/2 lemon
  • 6 corn tortillas
  • 1/2 C peach salsa
  • 2 green onions, diced
  • 1 C kale, chopped
  • 1/2 C mushrooms, chopped
  • 1/2 C red bell pepper, diced
  • 1 jalapeño, diced (optional – I love heat)
  • Avocado, to top

Preheat oven to 375.  Place cod on a pan, top with lemon juice, and cook until barely done (~7-8 mis).  Remove from oven and allow to cool before breaking into smaller pieces.

Place 2 tortillas in the bottom of a pyrex (I lined mine with foil for easier clean up).  Layer with 1/4 C salsa, 1 onion, 1/2 C kale, 1/4 C mushrooms, 1/4 C bell pepper, and 1/2 the jalapeño (if using).  Repeat layer, and top with remaining tortillas (2).  Top with additional salsa.

Cover and bake at 375 for 15-20 minutes, then remove cover and bake an additional 5-10 mins to crisp the top.  You could also top with cheese here.  Remove from oven, allow to cool slightly to solidify.  Cut into wedges, top with avocado slices, and enjoy!

Makes 6 servings.

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.

If you’re not a blogger, you can still share your recipes on Instagram with the #strangebutgood hashtag.

Sprint 2 the Table

 

 

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



***

With all these peach recipes, I’m going to have to quit getting annoyed by the Georgia Peach nickname.

Have you ever had a fruit-laced salsa?  What is your favorite fruit to add?

What kind of tortillas do you prefer? I love the weight that corn tortillas have.

Fridge Meditation + WIAW

By

My intentions are good.

 

Most of the time anyway.

I start off strong with an epic trip to the farmer’s market, intending to do a fantastic food prep that evening.  Then I opt to go out for Mexican and margaritas, telling myself it can wait one day.  The next day I did do a great food prep… but still ate a smoothie for dinner after a particularly hot workout.

There is also the problem of breakfast.  First thing every morning and last thing every evening, I spend a solid 5 minutes meditating.  By meditating, I mean staring into fridge.

5 min fridge

And I wonder why I can’t leave the house on time…

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This WIAW is was a valiant attempt and following my prep plan.  Except for breakfast.  And dinner.  And dessert.  But I killed it at work, which – let’s be real – is the whole reason I bother prepping.

WIAWbutton

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

Read More »

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