Strange But Good: Tomato Brownie Cakes

August 2, 2013 By Laura

You may think I’ve lost it.

And you may be right.

I made mini brownie cakes. With a tomato. It sounds strange, but hear me out. Tomatoes are technically a fruit. Baking with fruit is good. So why not?

These mini cakes were marvelously moist. Fresh, in-season tomatoes from the market are juicy and pretty sweet on their own. Between that and the banana, the resulting healthy brownie is a chocolate treat that isn’t overwhelmingly rich, but still clearly a dessert. At the end there is the tiniest hint of something fruity… but you can’t pick out the tomato at all (I tested it with several people).

You might notice that I left the oats whole in my cakes; that’s because I like the extra chew. I also added a little coconut flour because I’m addicted to the wonderful, almost silky, texture it lends. There is also protein powder involved (I just can’t help myself). You can sub in more flour for any of these if you prefer.

Like all good cakes, I decided this needed icing. And sprinkles. My icing was a simple mix of Greek yogurt, a bit of stevia, and vanilla.

Bonus: tomatoes are a great source of vitamins C, A, and K, potassium, fiber, and the cancer-fighting lycopene,

Try it. You’ll like it. Your friends will like it. Your kids will like it. Just don’t tell them what they’re eating until after they take a bite. 😉

Tomato Brownie Cupcakes

1 small tomato
1 small banana (~6 inches)
1 C water
2 T cocoa powder
1/2 C raw oats
1/2 C spelt flour
1 scoop (30g) chocolate protein powder
2 T cocoa powder
1 T coconut flour
1 T stevia (or other sweetener)
1 tsp baking soda
1/2 tsp cinnamon
1 T coconut oil
1/4 C egg whites

Preheat oven to 350 degrees.

In a blender, blend tomato, banana, and water until smooth. Pour into a bowl and mx in remaining ingredients except the egg whites.

Beat the egg whites until foamy (you can also use the blender for this), then fold them into the batter.

Pour into prepared cupcake tins and cook for 15-20 mins.

Makes 12 cupcakes.

Approximate Nutritionals (for 1 cake): 51 calories, 1.7 g fat, 34.6g sodium, 7.3g carbohydrates, 1.5 g fiber, 1.1g sugar, 3.3g protein

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 had the best time reading all the guesses when I posted this pic on Instagram. So many great ideas; many are sure to inspire future #strangebutgood baking. 🙂

What is your favorite fruit to bake with?

Would you ever consider trying a tomato brownie? Be honest.

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?

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!

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!

Never Was a Cornflake Girl

July 15, 2013 By Laura

I never was a cornflake girl…

Except for that time in MBA school when I was voted prom king…

Please, someone get the Tori Amos reference.

On my 30th birthday, I was going to rebel and not post the typical “things I’ve learned.” But I guess I can be a bit of a joiner… here are 5 important lessons I’ve learned at the sage old age of 30:

1. Being Strange is GOOD

I wasn’t kidding – I wasn’t a cornflake girl. I never really fit in. That used to bother me, but – especially over the past 10 years – I’ve learned to embrace it. Being part of the crowd is boring. Love the things that make you unique!

This lesson was really driven home when I played roller derby. The ladies on my team and in my league 100% embrace what makes them who they are. They own it unapologetically, and I’m forever grateful for the experience (broken jaw and all).

2. Learn to Say NO

It’s can be a good thing to be a little selfish with your time. I find that I tend to commit to too many things, leaving little “down” time for myself. While it’s fun and I love being active, I also need time to chill.

This is something I continue to struggle with (and have failed at over the past couple of weeks), but I continue to learn the lesson and I know that in the long run not saying yes is better for everyone (grumpy, over-extended Laura is no fun to be around).

3. Be Sensitive to Others

This is a recent focus for me. I used to associate being sensitive with weakness. I was proudly selfish with more than my time. While I still think being selfish to some degree is a good thing (see #2), you can go too far to the extreme.

Unfortunately the reason I’ve been more aware lately is because there are a few people in my life who I felt hurt by. I always saw them as considerate, caring people, but I’ve recently struggled with some things and they sort of disappeared. It hurt my feelings, but it was a lesson I needed. It showed me that I was guilty of the same, and I’ve been working to modify that.

No more starting fires for me

4. Don’t Take Yourself Too Seriously

This is something my dad constantly told me growing up. All of us do stupid things. We make mistakes. We’re goofy and imperfect. Laughing at yourself will save your sanity.

My sisters and I are polar opposites. We tap dance on each other’s last nerve. Like many of you, we’ve dealt with illness, loss, and fear. We get through it all and forgive. Someone farts in the middle of a heated debate and the room inevitably fills with laughter. ~~And a foul smell.~~

5. Love Your Mother

She is the one person who will love you unconditionally and will do anything for you. She’ll drive across town at 2am when you have the stomach flu. She will forgive you even when you act like a complete asshole (not that I ever do that…). She will bathe you when you can’t lift your arms. She will understand that sometimes you just need a hug. She will go out of her way to make sure you celebrate turning 30 even when she feels like crap.

My mom rocks.

Mom, me, and my baby sis on my 29th birthday

***

I had way too much fun going through old pics for this post. So many fun memories!

What are some of the most life valuable lessons you have learned?

If you could go back 10 (or more) years and tell your self something, what would it be? I’d tell my 20-year-old self not to be in such a rush to grow up!

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?

Starting Out Strange But Good

July 5, 2013 By Laura

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.

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.

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…

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?

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 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?

Strange But Good: Berry Corny Salad

June 21, 2013 By Laura

I don’t particularly like corn.

I really am a terrible Southerner.

On a cob it’s too messy, off the cob it gets all mushy when cooked. When Kat brought corn over to add to our dinner Monday night I realized something – I just don’t like it cooked. She cut the kernels off the cob and topped our salads with it… uncooked. Duh.

Raw corn has a pure, crunchy sweetness to it. That fantastic flavor was lost for me in all the cooked renditions I’d tried before! How strange to me! But oh man, it was good.

Inspired by the sweet, I decided to create a spring salad using corn and my latest berry-obsession: blueberries. The two treats were a natural fit! I also added cucumbers for a refreshing crunch.

Spinach was my base, but arugula would also be good here. Shallot was my last add. The mild onion provided a slight edge to the sweeter flavors without overpowering.

To dress the salad, I wanted to keep it light but thought a creamy dressing would be a nice contrast to my crunchy veggies. I used Greek yogurt as the base for a lemon and rosemary-laced creation.

It was berry good.

Berry Corny Salad

Spinach
Raw corn kernels
Blueberries
Cucumber
Shallot
2 T Greek yogurt
1 T lemon juice
~1 tsp fresh rosemary, finely chopped
1/4 tsp cumin
Pinch of garlic powder
Black pepper and red pepper flakes, to taste

Mix together veggies and berries in a salad bowl.

In a small bowl, stir together yogurt, lemon, rosemary, and spices.

Dress salad and enjoy!

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. 🙂

***

I cannot get enough raw food lately! It’s such a relief after winter to begin eating fresh, local veggies again.

Have you ever eaten raw corn?

What are your favorite salad toppings?

Strange But Good: Strawberry-Tomato Salsa

June 14, 2013 By Laura

I will never refer to this surgery as #strangebutgood.

The results, yes. Surgery, no.

I am very grateful to Amalia for picking up the strange torch this week while I eat food that is strange to me – plain (“normal”) foods. Thanks to Momma for keeping me fed!

This wasn’t planned, but Amalia even jumped on my strawberry obsession with this creation! I can’t wait to try her Strawberry Salsa out when I’m back in the kitchen. Maybe over a salad? With bacon… 😉

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Hi everyone! My name is Amalia and I blog over at Live, Travel, Eat, and Run.

Today I’m excited to be contributing to Laura’s Strange But Good series. This idea came to me on my run this morning. I had strawberries, tomatoes, an onion, and an avocado left in the house and needed to do something with them for lunch!

I love all of those foods; I just would never think to put them all together. As soon as I did, my salsa creation was born.

I am not a cook, and usually can’t pull dinner together in time. However, this was an exception to the rule and I’m proud of how it turned out!

Strawberry-Tomato Salsa with Avocado & Mint

1 container baby or grape tomatoes
1 pint strawberries
1/2 C red onion
1/4 C fresh mint leaves
1 lime
2 T balsamic vinegar
1 avocado

Chop up the tomatoes and strawberries as fine as you want for your salsa (I like ‘em chunky) and toss them in a big bowl. Then, dice the red onion and add it to the pile.

Gracefully (or not so gracefully on my part) rip or tear or cut your mint leaves until they’re tiny and throw them in as well.

Cut the lime in half and squeeze the juice over your mix and add the 2 tbsp of balsamic vinegar. Stir and you have your salsa! It keeps well in the fridge for a few days.

When you’re ready to eat it, chop up an avocado and place on top or stir in. I don’t mix in the avocado right away since it doesn’t keep as well in the fridge and gets all mushy.

I just love the sweetness of the strawberries mixed with the tang of the mint and the acidity of the tomatoes and onion! Enjoy with tortilla chips or on a salad.

Modify: Like it spicy? Add a jalapeno (I hate spicy).

Modify: Like cilantro? Throw it in! I’m sure it would be a great addition. I just dislike the taste of cilantro so furiously.

Modify: Not a vegan? Melt some cheese on top. Strawberries and cheese are just another strange but good combination you can try!

Enjoy! And feel free to come visit me on my website , Twitter, Facebook, or Pinterest!

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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. 🙂

***

Thanks to everyone again for all the support (get it? bra… support… 😉 ). Come back for a marvelous ball-related post on Monday!

Do you like a fruity salsa?

What is your favorite plain food when you’re not feeling well?

Strange But Good: Tomato Brownie Cakes

Tomato Brownie Cupcakes

Strange But Good: Blueberry Thyme Protein Cake

Blueberry Thyme Protein Cake

Strange But Good: Rum Butter Kabocha Bowl

Rum Butter Kabocha Bowl

Never Was a Cornflake Girl

Strange But Good: Orange Cardamom TVP Overnight Oats

Orange Cardamom TVP Overnight Oats

Starting Out Strange But Good

1. Griddled Crab Mexican Pizza

2. French Toast with #yolkporn Syrup

3. Peanut Butter Shirataki “Rice” Pudding

Ingredients:

Strange But Good: Berry Corny Salad

Berry Corny Salad

Strange But Good: Strawberry-Tomato Salsa

Strawberry-Tomato Salsa with Avocado & Mint

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