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?

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 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?

Homemade Red Velvet Protein Bars

June 20, 2013 By Laura

Cake is my favorite.

It’s my Achilles heel. And wine.

I can pass on candies all day long. I don’t like process packaged “treats.” I’m not crazy for chocolates (though those are tasty). Baked goods – homemade cakes and cookies – get me every time.

My favorite cake is Carrot Cake – which is why I had to make a healthy protein microwave version. I did the same for my beloved Chocolate Cake. That chocolate cake was the last meal I ate before the pre-surgery fast:

With melted cherries, peanut butter, and cacao nibs

The last on my list of cake “favorites” to re-create would be red velvet. Kammie must have been in my head, because her guest post today does just that!

I’m really excited Kammie volunterred to post. Every time I read her blog I am inspired. I don’t know how she comes up with post after post of healthy food porn! Read on for Kammie’s latest tasty, protein-rich cake creation.

Homemade Red Velvet Protein Bars

Hey Everyone! I am so glad to be here posting for the lovely Laura! I’ve been following Laura’s blog ever since I started my own so this is a huge honor. Thank you, Laura! Hope you are feeling better!

Let me introduce myself – my name is Kammie and I am the blogger behind Sensual Appeal. I have gone through many ups and downs in my life and finally I have adapted the Intuitive Eating approach in the last couple of months. It has allowed me to finally begin accepting myself for who I am and learning to trust and love my body. I gave up on dieting in March and I haven’t looked back since. My blog and life mantra ever since has been that everything in life should be: Delicious, Mindful, and Happy!

If you do know me as a blogger, you know I’ve always had a slight infatuation with using protein powder in my recipes. I had a phase where I used protein powder ALL the darn time.

I don’t use it as much anymore but it does find its way into my meals here and there. For example, my guilt-free Pumpkin Carob Chip Donuts, Strawberry Cheesecake Protein Shake, Chocolate Chip Protein Cookie Pancakes, or my favorite Double Chocolate Microwave Mug Cake!

If you are confused by all of the varieties of protein powders that are out there – check out this handy guide I created Protein Powders 101: Which is the best Protein Powder for you?

Anyway, I knew right away that a protein-rich recipe would be perfect for Laura and Laura’s readers! So a protein-rich recipe it is!

I realized I haven’t ever actually made protein bars but I do eat them frequently. So I bring you this easy, no-bake, VEGAN and full of protein snack.

The reason why this is red (and called Red Velvet) is because I used Cocoa Cardio instead of cocoa powder – it’s basically cocoa powder with dehydrated beet juice for extra nutrients. You can use regular cocoa powder to make this a regular chocolate protein bar instead. I am not affiliated with Cocoa Cardio, btw. It’s just a cool product I found recently.

Homemade Red Velvet Protein Bars, ladies and gentlemen. Enjoy!

Homemade Red Velvet Protein Bars

¼ C vanilla protein powder
2 T + 2 T coconut flour, separated
2 T almond flour
2 T Cocoa Cardio* (or cocoa powder)
½ C almond milk
¼ tsp vanilla extract
¼ C dark chocolate chips

Add the dry ingredients in a bowl and mix. Add almond milk by 1/4 cupful and mix. Add the rest of the milk and vanilla in the bowl and mix still. If the batter is still too liquid-y add the other Tbsp of coconut flour. The batter is supposed to be thick enough to mold into shapes.

Take a little bit of the thick batter and shape into balls. Once you’ve formed them into balls, press and mold them into the shape of bars and put on parchment paper. Put the bars in the fridge for a couple of minutes to harden.

Melt the chocolate chips in a microwave or on the stove and once it’s melted dip the bars into the chocolate to coat.

Scoop the rest of the melted chocolate onto the bars with a spoon. Put in the fridge for at least an hour.

Remove from fridge and enjoy!

*I order my Cocoa Cardio from iHerb.com. Use my discount code USO924 for $5-10 off your order!

So what do you think? Easy enough?

If you enjoyed this recipe, I’d love for you to check out my blog for more recipes, healthy living musings and other posts over at Sensual Appeal Blog. Show me some love by liking my Facebook page and subscribing to my YouTube channel!

xo, Kammie

***

I read this post when Kammie sent it and almost begged her to deliver.

Do you like candies or baked goods better? What can’t you turn down?

What is your favorite health-ified treat?

Work It Out: Fab Abs

June 18, 2013 By Laura

Just because I’m lying around on my back doesn’t mean YOU get to slack.

Seriously, can some one workout for me?

Today’s Work It Out is by one of the most bad-ass ladies I know – Shannon! This woman is a corporate power house by day and a hard-core fitness instructor and general healthy living role model. In short, my hero.

Check out her killer core workout (please do it for me!!!), and then her delicious-looking #strangebutgood salad!

_________________________________________________________________________

Fab Abs: Made in the Kitchen, Sculpted on the Mat

Hello, Sprint readers! I love Laura’s blog as much as all of you, so I am pumped to bring a little Badass Fitness over here!

Laura’s figure competitions have got me thinking more seriously than ever about crossing that fitness feat off my bucket list, and I know her focus in training is often that six-pack she wants to show off to the judges. She’s also a master of the eating necessary to compete.

So today’s post is all about making fabulous abs and powerful cores in the kitchen…and in the gym, Badass Fitness style!

First, we work those bellies. Then we feed them – the HEALTHY way, with a Big-Ass Badass Lunch Bowl that veers into #StrangeButGood territory.

My bootcamps, core classes and personal workouts tend to be fast-paced and intense, making the most of every minute. But hey, the good news is, they are done before you know it! And the results rock.

This workout is an intense core routine, with ZERO traditional crunches, which are among the least effective ways to build true core strength and tone. All you need is a mat, a timer, and a little mojo. If you’re not sure about any of the moves, head over to my YouTube channel for demo videos.

Fab Abs Circuit

(click each for video demos)

15 Walkout Planks with Pushup
15 Walking Planks
10 Slow Push-ups
30 Waist Cinchers
30 seconds of Side Plank Crunches right, then 30 seconds left
30 second V-sits
20 Pull-Ins
15 Starfish Crunches right, 15 left
20 Bicycle Crunches

**Repeat 1-2 more times! Abs on FIRE!**

__________________________________________________________________________

Now, let’s EAT!

I created this #StrangeButGood egg scramble with several items in my fridge, plus a ripe plantain that begged to be eaten and a Calabaza squash gifted to me by a bootcamp student (they know how to steal my heart, and candy need not apply!).

I had no idea if this would taste good, but I went for it anyway. It turned out Amaze-Balls, so try it for yourself!

#StrangeButGood Sweet Savory Plantain-Calabaza Egg Scramble

½ ripe plantain, sautéed in 1 Tbsp coconut oil and 1 Tbsp cinnamon
1 cup of cubed Calabaza (or buttercup, kabocha, acorn, etc.) squash, roasted until tender with 1 Tbsp. coconut oil, cinnamon, sea salt
2 cups collard greens, sautéed with minced garlic, ½ of a diced onion, 1 Tbsp. coconut aminos
1 Tbsp. coconut oil
2 eggs, whisked
½ onion, diced
½ cup shredded carrots
1 Tbsp. almond butter

Saute the plantains, set aside.
Ditto the collard greens.
If you haven’t yet, roast the squash with the cinnamon, coconut oil and sea salt at 400 degrees for about 20-25 minutes or until golden and tender. Mash the squash a bit and set aside.
Heat the tablespoon of coconut oil over medium-high heat. Add the onions and shredded carrots, sautéing until onions are translucent. Add in the eggs and scramble.
While the eggs are still runny, add in collards, plantains, and squash and keep scrambling it all together until eggs are cooked through.
Top with the almond butter and mix it in, then EAT as you savor the #StrangeButGood!

***

I wish Shannon could come whip me back into shape in a few weeks… 🙂

What is your favorite core move?

What’s the strangest recovery bowl you’ve ever made?

Rocky Road Berry Coconut Bites

June 17, 2013 By Laura

It’s no secret that I like balls.

“Girls have got balls. They’re just a little higher up that’s all.” ~Joan Jett

I’ve made several balls in the past. Vegan “Meat” Balls, Champagne Cake Balls, Biscoff Dough Balls… ball jokes… ~~I’m a 12-year-old boy at heart.~~

But the BEST balls ever are made by my kindred-blogger spirit, Lindsay. She is more mature than I am, so she gracefully calls them Bites.

Heather, Me, and Lindsay

In case you haven’t figured it out, today’s guest post is from this lovely lady… and she’s sharing her ~~balls~~ bites with all of you!!!

Thank you, Lindsay, for sharing your Rocky Road ~~Balls~~ Healthy Bites and making everyone’s Monday more Marvelous! Read on for the recipe, and check out Katie’s link up to see what else is marvelous on this Monday!

________________________________________________________________________________

Hi there friends. My name is Lindsay Cotter and I blog over at Cotter Crunch.

I’m a pro triathlete’s wife, nutrition manager/fitness consultant, kombucha lover & wanna-be wino who has a joyous passion for GLUTEN FREE cooking!

It’s funny, this is my blog title and sub-title and yes, it really does describe my life. No lie. I also make a lot of Strange but Good Cotter Creations, which is why Laura and I get along so well. Plus she is my brother from another mother. Am I right Laura? (Editor’s note: Ummm… YES!)

OK OK, enough of my rambling intro. Let’s get this post started, shall we?

So, the main reason I blog is support my husband. We’ve created this dream together. A dream to pursue HIS professional triathlon career and I get to play wing man woman, or is it wing wife? Either way, I’m by his side.

I’d say my best support comes through food and fueling. I’m good at feeding that man, or so I like to think. 🙂

In an effort to help James (aka the hubs) fuel properly for pre and post workout, I started making him healthy bites. What are Healthy Bites? Glad you asked.

Healthy Bites are my take on functional gluten-free bite sized “ball” snacks. Each bite is made with natural, gluten-free, and mostly organic ingredients.

What started off as a little healthy snack option for me and my husband has now turned into my own little business.

I am passionate about it and want to share these bites with others…kids, athletes, on the go mom’s, food allergy folks, and more!

My mission is to make gluten-free and process free food that actually tastes really good.

Sheesh, do I sound like an infomercial or what? Haha. (Editor’s note: But they really are that good!!!)

Anyway, today I wanted to share with you one of my STRANGE but GOOD Healthy Bites recipes. It might not be strange to some of you, but it is a rather ODD mix of ingredients.

__________________________________________________________________________

Rocky Road Berry Coconut Bites

1 heaping cup of Vegan Marshmallows (I use the ones at Whole Foods chicago Vegan Foods Brand)
2 tbsp. 100% cocoa
2 heaping tbsp peanut flour (can also use coconut flour, ground up peanuts, etc.)
1 serving Berry Protein (Vega Smoothie blend is good here)
2 tbsp. Food for Life Vegan Chocolate chip Minis (Can also use carob chips or 100% dark chocolate chips)
1-2 tbsp. unsweetened coconut (shredded)
3-4 tbsp. of preferred nut butter
¼ cup honey
2-4 tbsp crushed nuts (optional)
Optional: cocoa or coconut extract

Grind up your marshmallows in a blender or food processor first. If you have large chocolate chips, go ahead and blend them up with the marshmallows as well. If you are using minis, there is no need, just mix in. Make sure you grind up the rest of your dry ingredients as well.

Transfer into a large bowl and add in nut butter, flours, protein, coconut, and agave. Mix well, and then roll into balls/bites.

Makes around 10-12 bites.

I then like to roll each of them in some extra coconut and/or cocoa. Freeze right away then store in fridge or freezer to maintain freshness. Store for up to 6 weeks. YUM!!

Well folks, that’s all I got for now. I hope you get to make these. If so, please let me know how they turn out.

You can see more recipes in my BOOK of BITES eBook, which is on the side bar of my site. Or if just feel like spending $, cause let’s face it, we all like to at times, feel free to order some yourself from me. I ship!

Pretty BALLER, eh? (pun intended)

Cheers,

***

If I felt better I’d make inapporpriate jokes about my “procedure” and balls.

If you could have any flavor Healthy Bite, what would it be? Lindsay custom made me Reese’s balls!

What is making your Monday marvelous?

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… 😉

_________________________________________________________________________________

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!

__________________________________________________________________________________

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: Butternut, Collard & Tomato Wrap (BCT)

June 7, 2013 By Laura

Get excited. The mystery breakfast is about to be revealed.

You were holding your breath, I know… 😉

I loved seeing all of the guesses on Instagram and in Wednesday’s post comments. They gave me a ton of ideas for new iterations! It wasn’t quinoa, TVP, chickpeas, or tofu… however, you can easily make it vegan with any of those subs.

This creation was two days in the imagining process. It started as a BLT in a collard wrap and by the time I actually got into the kitchen it had become a Butternut, Collard & Tomato Wrap. Thinking of my Sweet Potato Pan-lette from my very first #strangebugood post, it further evolved into an egg-laced scramble.

Mashed butternut squash creates quite the voluminous scramble when combined with egg! That subtly sweet squash with a few fun spices provides you with a fluffy flavor explosion, all ~~neatly~~ wrapped in a giant, raw collard leaf.

The nutritional yeast adds the “cheese” factor, while the tomato adds to the Indi-Mex (that my new food style – Indian and Mexican fusion) flavor profile. Now that we all know that sesame seeds, garlic, and basil are detoxifying, I was sure not to leave those out of the mix.

I couldn’t help myself – I added some turkey to the scramble for even more protein. Like I said above, any of the guesses would make excellent subs to keep this dish meat-less.

________________________________________________________________________________________

Butternut, Collard & Tomato Wrap (BCT)

1/2 tsp sesame seeds
1/2 C butternut squash, mashed
1 egg white
1 garlic clove, minced
1 tsp nutritional yeast
1/2 tsp cumin
1/4 tsp smoked paprika
1/4 tsp turmeric
1/4 tsp black pepper
Pinch of cinnamon
Juice of 1/4 lime
1 small tomato, diced
1/4 C basil, chopped

Optional: turkey or other protein
Raw collard greens

In a pan, lightly toast sesame seeds until golden. Set aside.

Meanwhile, mash butternut squash in a bowl. Add egg while and scramble together. Add garlic, nutritional yeast, and spices, stirring to combine.

Place mixture in a coated or non-stick pan over medium-high heat. Scramble as you would an egg, cooking until mixture begins to fluff (this indicated the egg white is cooked).

Add lime juice, tomato, basil, and any desired proteins. Cook 2-3 mins more, until warmed through.

Remove from heat and scoop butternut mixture into collards. Sprinkle with toasted sesame seeds.

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. 🙂

Loading InLinkz …

***

I know my site has had some issues loading, and I apologize for that! It will come up eventually… I’m working to get it sorted out ASAP. Technical stuff isn’t my specialty. #strangebutnotgood

Do you ever go to bed thinking about a breakfast idea? It’s my version of counting sheep.

Have you ever had squash or sweet potato for breakfast?

Work it Out: 15 Detox Foods

June 4, 2013 By Laura

Working out detox-style is sometimes necessary.

I don’t regret my gluttony but my body is rejecting pig meat after this.

I’m not a fan of diets, as you know from my No Shit Diet. What I’m talking about here is NOT a diet. It’s being gentle with myself after putting my body through… well… one delicious weekend. You see, I was feeling a big tired, run down, and downright sluggish after 3 days of throwing my normal way of eating out the window. It was fun and I am thrilled I got to try all of the foods that I did, but I was excited by the thought of getting back to reality this week!

Today’s Work It Out is in the kitchen, with a detox spin.

Many detox “diets” eliminate dairy, meat, sugars, caffeine, beans, grains… the list goes on and on. Never a fan of cutting out foods, I decided to focus on what I needed to ADD to my diet to boost energy and help my body get back on track after last weekend’s Food & Wine Festival.

I consulted with my favorite resource – Google. There are a million sites claiming to know the foods you should eat or special juices to drink. I’m sure they are all fine, but I settled on the list of foods below for two reasons: they are seasonally appropriate and they all sounded appealing as I was making my list for the farmer’s market.

Here are some of the foods I’m making sure to add to my diet this week to reset:

Detox Foods

Basil – It turns out that my favorite herb has anti-bacterial properties, and is full of antioxidants which protect the liver.
Beets – Beets are full of magnesium, iron, zinc and calcium, and help by making sure that toxins actually flush all the way out of your body. They are also a great source of betacyanin, which has cancer-fighting properties.
Blueberries – The berries I’ve had this season are some of the most flavorful in recent memory. A handful of blueberries are a low-calorie way to curb a sweet tooth, while providing you with fiber and vitamin C. They are consistently ranked at the top when it comes to antioxidant capacity!
Cabbage – This beautiful cruciferous helps your liver and aids in… errr… going to the bathroom (if you know what I mean). Going #2 expels toxins, leaving you feeling fresh.
Cinnamon – I use cinnamon like most of America uses salt. It goes on everything in my house because I like everything to taste like cookies. In addition to making everything taste better, it revs your metabolism and is full of iron, calcium and manganese. Manganese is great for helping your body process fatty acids and keep blood sugar levels stable.
Cucumber – Cucumbers are 95% water, help flush out toxins and alkalize the body. I love to snack on slices with a little rice vinegar ans freshly ground pepper.
Garlic – It keeps vampires away, but did you know it also boosts up the immune system as well as helps out the liver? It also helps to add flavor to all you other toxin-eliminating veggies!
Ginger – Like cinnamon, ginger spikes metabolism and flushes out waste. It’s also a tummy soother and may help keep your appetite in check. I like to add fresh ginger to smoothies (like this Cherry-Ginger), or just toss a piece in hot water with lemon and a cinnamon stick ~~and Irish whiskey~~.
Goji berries – These chewy teats boost vitamin C and beta-carotene intake. This is important because vitamin C help remove waste from your body, and beta-carotene improves liver performance.
Hemp Seeds – These chewy, nutty nutritional bombs are an excellent source of omega 3 & 6 fatty acids, are an easily digestible protein, are anti-inflammatories, and aid in elimination. Try sprinkling them on salads, yogurt, or smoothie bowls!
Lemon – You probably all know that lemon flushes toxins from your body. See the Ginger note for a great drink, or just squeeze a bunch in water first thing get your digestive system ready for the day.
Onions – Onions have sulfur-containing amino acids, which efficiently detox the liver. the are best eaten raw to get the most of their health benefits, so I’ve been tossing them on salads!
Parsley – It’s not just a plate garnish! Parsley is rich in beta-carotene and vitamins A, C, and K which protect your kidneys and bladder.
Sesame Seeds – This one shocked me! Did you know sesame seeds help protect your liver from alcohol and other toxins?
Spinach – Popeye was on to something. Spinach (and other greens) is high in fiber and contains high amounts of vitamins A, C,E, iron, beta carotene and calcium. These are all essential nutrients that aid in the body’s natural detoxification process.

Bonus: Don’t underestimate the importance of water! It is important for organ health, and for flushing toxins out of your body. Especially in these sweaty, exercise-filled summer months it’s important to stay hydrated.

If you follow me on Instagram, you’ve seen a lot of the salad creations I’ve been eating. I’m still adding protein (duh), but I’ve been focusing on getting these veggies and seeds in too!

This Ultimate Detox Salad couldn’t be healthier if it tried. It also tastes good. I’d have eaten it at the Food & Wine Festival! 😉

Ultimate Detox Salad

Spinach
Parsley, chopped
Basil, chopped
Red onion, diced
Cucumber, diced
Raw beet, shredded
Sesame seeds
Shredded cabbage
1-2 cloves garlic, minced
1/2 inch piece fresh ginger, minced
1/4 tsp cinnamon
Red pepper flakes, to taste
Juice from 1/2 lemon

Combine first 6 ingredients in salad bowl.

Toast sesame seeds in a non-stick pan over medium heat, stirring occassionally. Add remaining ingredients and saute until tender.

Add cabbage sautee to salad bowl and enjoy!

Note: This is more of a “guideline” recipe. Salads make it easy to add or remove ingredients, and exact measurements really aren’t necessary.

***

I’m actually feeling more normal today. I’m SO thankful that exercise and a (mostly) healthy diet has left my body fairly resiliant.

Do you ever feel sluggish after eating heavy?

What are your favorite detoxifying/refreshing foods?

Tempeh Mole Muffins

May 20, 2013 By Laura

Deciding on food is hard.

There are so many tasty options!

I saw 2 recipes I wanted to try (well, 3 really)… so I just made them all into 1 for an over-achieving Meatless Monday recipe!

This week we are supposed to choose a recipe someone else linked up using last week’s secret ingredient, dark chocolate. Hopefully Heather will forgive me for bending the rules a little. Especially since the first recipe I was inspired by was her own Tempeh Protein Muffins!

My version of the Tempeh Muffins

Inspiration recipe #2 was from the link up – Sarah’s Cinnamon Cocoa Mole with TVP Chorizo. She used her mole as a sauce for her chorizo… but I decided to mix it all in one, and use tempeh. And make muffins. Don’t you love the creative process?!

I’d made Seiten Chorizo in the past, so here I used that recipe and Sarah’s to inform my mix of spices. If you try this recipe, feel free to play around and change it up to suit your palate. My combo was a smokey, savory mole with a fun swirl of sweetness throughout thanks to the sweet potato.

I ate my mole muffins with a Mexican-inspired salad. Local arugula with red bell pepper, raw zucchini, and a drizzle of lime juice.

Lastly, I chopped up a few plantain slices I broiled with coconut oil, cayenne, and cinnamon.

Don’t forget to check out Heather’s link up to see what everyone else made this week. I wonder if anyone braved my Chocolate Avocado Cookies???

I think this ia all pretty marvelous… and I know my Diva girl, Katie would agree, so I’m joining her link up again this week! Check out all the Monday marvelousness:

Katie… we missed you this weekend at Blend!!!

_______________________________________________________________________________________

Tempeh Mole Muffins

8 ounces tempeh
1/4 C egg whites (or 1 flax egg)
Juice from 1/2 lime
1 T nutritional yeast
2 cloves garlic, minced
1/2 inch piece fresh ginger, minced
1 tsp oregano
1 tsp smoked paprika
1 tsp ground cumin
1 tsp onion powder
1 tsp ground coriander
1 tsp cocoa powder
1/2 tsp cinnamon
1/2 tsp red pepper flakes (optional)
1/2 tsp turmeric
1/2 tsp ground black pepper
1/2 C mashed sweet potato

Preheat oven to 375 degrees. Coat muffin tin with cooking spray & set aside.

place tempeh, egg, and lime juice in a food processor and pulse (I used my Vitamix). Add all remaining ingredients and pulse until mixed. Manually stir in sweet potato, leaving chunks throughout mixture.

Divide batter evenly between 6 muffin containers. Bake for 15 minutes, or until browned and set. Remove from oven and allow to cool.

Using a knife, loosen the muffin edges from the pan and transfer to wire rack or plate.

Approximate nutritionals (per muffin): 108 calories, 3.4g fat, 29.7g sodium, 11g carbohydrates, 4.8g fiber, 1g sugar, 8.7g protein

***

I’m still smiling from the marvelous Blend Retreat this weekend! I can’t wait to recap it all for you!!! 🙂

Have you ever made your own mole? Chorizo?

Do you make an effort to go meatless on Mondays?

« Previous Page
1
…
8
9
10
11
12
…
32
Next Page »

Strange But Good: Berry Corny Salad

Berry Corny Salad

Homemade Red Velvet Protein Bars

Homemade Red Velvet Protein Bars

Homemade Red Velvet Protein Bars

Work It Out: Fab Abs

Fab Abs: Made in the Kitchen, Sculpted on the Mat

Fab Abs Circuit

#StrangeButGood Sweet Savory Plantain-Calabaza Egg Scramble

Rocky Road Berry Coconut Bites

Rocky Road Berry Coconut Bites

Strange But Good: Strawberry-Tomato Salsa

Strawberry-Tomato Salsa with Avocado & Mint

Strange But Good: Butternut, Collard & Tomato Wrap (BCT)

Butternut, Collard & Tomato Wrap (BCT)

Work it Out: 15 Detox Foods

Detox Foods

Ultimate Detox Salad

Tempeh Mole Muffins

Tempeh Mole Muffins

Follow Me!

Popular Posts

Affiliate Links: This site is monetized through the use of affiliate links. This means that if you were to make a purchase through one of these links, Sprint 2 the Table would receive a small percentage of the sale price. Thanks for your support!