I’ve been back in the gym for two days.
You don’t need a knee for upper body, bro!
I’m trying really hard to make sure I get allllll the protein to make sure I don’t lose a ton of muscle mass with this injury. So there have been a lot of shakes happening. Today’s is a little Easter-themed! In a #strangebutgood way, obv.
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I love beets.
I’m still recovering from asparagus.
Despite my timidness toward asparagus, I was lured in by a $1.99 sale at Whole Foods. Whole Foods is the source of all temptation for me. Ok, ok… Whole Foods and whiskey. And chocolate cake. I’m weak.
Back to the topic at hand… asparagus and beets. They are both normal, but you don’t often see them paired. It’s a little strange to serve them together. Which is exactly when I did in this very good Lemon-Garlic Asparagus and Beet dish.
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It’s been a minute since I’ve showed cauliflower some love.
My apologies, cauliflower… but you give me gas.
Gas aside, I felt inspired to give it a go after seeing this recipe from Anna-Marie. It had a really cool twist – she toss the cauli in stock before roasting it. I did just that in today’s strange (but good) recipe: Lemon Pepper Roasted Cauliflower.
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Did you know that eating enough carrots can turn you orange?
Why wasn’t Bugs Bunny orange?
Carrots really can turn you a bit orange. When my sister was little she basically lived off of carrots and cheese. As a result, she had an orange tint to her and was always constipated. TMI?
Today’s #strangebutgood recipe is a carrot salad. No lettuce. Just carrots. It’s really good. Plus its winter and we’re all a little pale. Eat this side at every meal and you’ll have a natural self-tanner!
Spiralized carrot salad
This recipe came about as a sort of accident. I wanted to spiralize something, but it didn’t really go with anything else I was eating. So I made it it’s own menu item.
With Vegas out of town, I wasn’t worried about it tasting too “strange” for her, so I busted out the nutritional yeast to use in the dressing. It turned out not-so-strange tasting! So much so that I re-made it for her to try the next night. (I don’t even think she noticed.)
I loved the parsley in here. It doesn’t compete with the mustard flavor. It just lightens it up and gives the salad some green. Plus it’s good for you! Parsley is rich in vitamins, acts as a natural diuretic, can help control your blood sugar, promotes carbohydrate metabolism, and is an anti-inflammatory.
There’s one other particular benefit of parsley I always think about ever since Debbie told me about it. Apparently, parsley makes your lady parts… errrr… smell pleasant. You’re welcome.
Need even more parsley in your life? Try these recipes:
[Tweet “Spiralized Carrot Salad – add color to your plate with this quick and easy side! #fitfluential”]
[tasty-recipe id=”18083″]
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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Vegas approved the salad, but I’m pretty sure she wouldn’t have liked my muffin scramble.
Are you a parsley fan? My mom can’t stand it.
Have you ever eaten so many carrots or sweet potatoes that it turned you orange?
The best part about this Lemon Blueberry Breakfast Quinoa is that it’s easy. Make a giant pot of quinoa for the week and repurpose it as needed – in salads, breakfasts, or even in baked goods.
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Strangely enough, it does rain in San Diego.
Especially when I make something pretty that I need sunlight to take pics of.
Chia pudding, pumpkin… none of that is strange. Adding quinoa to the mix may be a little odd, but it is quite good! (As is the occasional rain.)
Our anti-inflammatory diet experiment had led to a lot of creativity. Since we are grain-free, I’ve been using sweet potato and quinoa as our main carbs. Vegas claims to not like quinoa, so naturally I’ve been sneaking it into everything. Like this pumpkin pie-inspired breakfast.
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Protein is key for muscle recovery and growth.
Please tell me you knew this already…
As someone who exercises and lifts weights regularly, one of the most common questions I face is: “Where do you get your protein?”
So many people think the only way to get adequate protein in to your diet is with meat and fish. Those are good sources, but they aren’t the only protein sources in the world. Hitting the daily protein quota from vegan sources is possible as long as you know what to eat. A number of athletes and bodybuilders choose plant-based diet (check out the 300 pound vegan if you need more proof). I used to eat a plant-based diet too!
https://instagram.com/p/7jMkYyjR16/
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The family workouts continue!
There’s something especially satisfying about making your loved ones hurt.
We’re wrapping up some loose ends this week in Atlanta. I’m still enjoying my time at home and loving mom’s new digs.
We had a fun workout yesterday in her gym. She said I worked her harder than any of the trainers she’s worked with. Mwhahahah! Here’s what we did:
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