Strange But Good: Blueberry-Basil Cottage Cheese Egg Bake

May 17, 2013 By Laura

I’m trying to be better about repeating recipes.

Even though repetition pains me.

I’m slowly re-making some older recipes on the blog, but adding new twists to keep them interesting! This recipe is based on a more savory bake – a Cottage Cheese and Egg Herb Bake I made back in June of 2011 (have I really been blogging that long?!).

Today’s version is more strange but still good. This is a sweet egg bake! I used blueberries and basil, along with a little lemon stevia and cinnamon to make this a dessert-like breakfast.

Making a bake for breakfast may seem ambitious during the morning rush, but if you make it in steps while you’re getting ready it’s really not so bad! What results is a fluffy, souffle-like breakfast filled with bursting berries and the almost sweet, clove-like basil. Bursting with strange deliciousness.

My pics are from a version that I completely over-stuffed (it’s a chronic affliction). This has become a good thing in my book… but I have adjusted the recipe so that won’t happen to you. 😉

[tasty-recipe id=”18070″]

***

I’m at the Blend Retreat all weekend hanging with some of my best ~~strange~~ blogger friends. Not that I’m bragging… LOL! SO EXCITED!!!

Have you ever made sweet eggs? How about PB & Jeggs?

What are you looking forward to this weekend? Will I see you at Blend???

Embrace Your Inner Child

May 16, 2013 By Laura

Change is a good thing.

And it’s inevitable (except from vending machines), so you might as well embrace it.

I’ve been changing up my workouts post-competition, doing things like kickboxing, “real” boxing, and spinning. Yesterday I got back in the weight room for a chest and bicep day. I wrote my own workout, as I haven’t gotten my new plan from my trainer yet. That felt surprisingly intimidating, but I kicked my own arse!

The best part? Even after not lifting as often as I was, I hit 3 PRs!!! Change can be a booster, friends.

After that routine, I was in serious need of recovery. I (like the day before) weren’t for an old favorite: my (vegan) Carrot Cake Batter Shake. I did change it up a bit – this time I used my Growing Naturals Vanilla Rice Protein. I swear this stuff is amazing. I actually forgot to add Stevia until the end, but when I tasted it I realized I didn’t need it. The Growing Naturals has added just the right amount of sweetness – enough to be batter-ish, but not so much that it was nauseating after a hard (and HOT) workout.

Also, check out Laura’s smoothie round up for 34 other fun ideas!

This weekend I am SO excited to get to share Growing Naturals with some of my best blogger-friends at the Blend Retreat in Park City, Utah! Growing Naturals is sponsoring my trip and has sent samples of both their rice and pea protein powders, and their new rice drink!

What I love about these is that they:

Taste good (most important, right?)
Blends well (none of the chalky ick-factor)
Are super-clean (vegan, soy-free, dairy-free, and sprouted, and enzymatically processed)
Have 24g of protein per serving
Have very little sodium and sugar
Offer a 96% correlation to whey protein’s amino acid profile… but without the dairy so there is NO bloat

I wish I could share them with everyone!!! You should all come to Blend! 🙂 If you won’t be there, be sure to follow along on Twitter and Instagram for the live ~~tequila shots with Lindsay~~ weekend action.

Speaking of… I also with the fabulous Kat could come to Blend (I did ask), but she is GRADUATING FROM LAW SCHOOL this weekend!!!

Read on for her fabulously fearless post, and a great vegan recipe. And be sure to tell her congrats in the comments!! 🙂

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Embrace Your Inner Child with TVP Sloppy Joes

(By Kat)

2012, was a year of healing, mending, and replanting my seeds on so many levels. I began trail running (and became addicted). I was healing from injuries and a number of other personal obstacles. I was healing from life. I learned to accept things, I learned to become centered, and this whole year really has already followed the change.

I started my year with a yoga class, and I am truly living my philosophy.

It’s easy to walk the walk, but to be authentic and fearless is often another story.

Do the rest of you have that same internal dialogue that I have? I’m ready for change… no I’m not… yes I am… no I’m not. Then you realize you just have to let yourself be fearless. In an effort to really keep this in the forefront of my mind… and to really remember daily to embrace my commitment to living fearlessly, I got a new tattoo! Like?! (Editor’s note: I LOVE!!!)

In the spirit of embodying fearlessness (and letting my inner adult-child out a little more)… some trail runs have lately taken me on… well, adventures! Saturday, I went on a run called “Janice’s Wheel of Misfortune,” where halfway through the 8.5-ish run, you meet Janice, spin her wheel and are dealt a “misfortune.”

These took place on some of my favorite trails. (Laura, you’ve totally been here, on a different route! – Editor’s note: YES! That was a great run and I want to do it again!)

Some of my favorite trails – The Tributary

Such an awesome idea! The two guys smiling in the picture below together… yeah, they had to run/walk/struggle to get through 4.5 miles with their ankles tied together. (No, they didn’t know each other before the run).

The girl I’m laughing at in the picture had to eat something. While she started off with a 6-count of Chocolate-Covered Krispy Kremes, she ended up with anchovies wrapped around capers (her other options included an entire can of spam, an entire bag of powdered doughnuts, or two cans of Vienna sausage… yeah….).

Others had to carry life-sized stuffed animals, drink warm beer, take a time out, do trivia, drink buttermilk, among other fun misfortunes. I know it’s not fair that I spun and had to do trail math trivia. (Editor’s note: Warm beer?! Whattt?!)

I would do this trail running event again any day! I embraced my inner fearlessness and my inner adult child.

Embracing a fearless spirit also makes me feel way more comfortable in my own skin… it’s going pretty well! 🙂

Speaking of comfort… I’ve got a great comfort food recipe for the gluten-free vegan that will help you to embrace your inner child! (Editor’s note: Seriously? Where am I when you’re making all this deliciousness?!)

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Vegan TVP Sloppy Joes

1 C TVP
1 C boiling water
1 16 oz can tomato paste
1 16 oz can garlic tomato sauce
½ C honey
2 T Tamari (or soy if you’re not GF)
1 tsp salt
1-2 tsp pepper
1 tsp cayenne
3-ish T seasoning/dried herbs (mine had some rosemary, basil, thyme, paprika, garlic, onion, and parsley)
Garlic powder, to taste (I don’t know… maybe about 1.5 tablespoons??)
½ large white onion, diced
3 garlic cloves, minced
MAYBE extra ½ cup of water at the end (depending upon the TVP)

First add the boiling water to the TVP and let it sit. Then, sauté the onion & Garlic in some oil (and butter if you like), on medium/medium-low heat (~7-10 minutes, let them get pretty translucent).

Then I like to add the TVP to the pan where you are doing the sautéing and add ALL the dry seasonings. Sauté until the TVP looks like it’s drying out a bit, and is completely coated in all the beautiful seasonings (this is how you give the TVP a more “meaty” taste), which should take about 7-10 minutes.

Next, add your tomato paste, tomato sauce, honey and tamari (and I needed an extra ½ cup of water). Simmer for ~15-20 minutes. Then you can adjust the seasonings to taste as you like!

At the end, you know, serve the way you remember loving your Sloppy Joes!

I used Udi’s Gluten Free Buns, toasted, and served with Sea Salt Kettle Chips and roasted brussels sprouts.

I also topped them with the most delicious vegan, soy-free, gluten-free cheese I have ever had, Daiya .

If you haven’t tried their products yet, I highly recommend them, in fact, for these sloppy joes, I liked them better than regular cheese.

This cheese melted like regular cheddar, but seemed lighter and was a bit milder than regular cheddar cheese. A must try!

(Editor’s note: I second this – this is amazing cheeze, especially their pepper jack!!)

You’re welcome – I omitted a photo with my face covered in Sloppy Joe.

***

Again, and HUGE congrats to Kat on completing your law education!!! Kat – I’m so sorry to miss your graduation celebration, but I’ll be thinking of you all weekend! You are truly an inspiration.

What have you done to embrace your inner child? To be fearless?

What was your childhood comfort food?

The “No Shit” Diet

May 14, 2013 By Laura

But what do I eat?!

The eternal question.

I get this question almost daily. Today’s Work It Out addresses the questions. I won’t share my exact diet. I’m still learning what is best for me, and – like I ALWAYS say – diet is personal. Paleo, vegan, vegetarian, “intuitive” eating, carb-heavy, protein whores (guilty)… the list goes on forever.

What I WILL share are some of my staples for keeping (mostly) healthy.

There is a lot of talk about special diets. I don’t buy into any of them for one reason – I think diet is about common sense. It’s a lifestyle. A diet, as we most often refer to it, is a finite thing usually aimed at weight loss or some quick fix. I was just on a pretty strict competition diet. That is NOT sustainable. Your life-diet should be balanced and include a variety of foods. No shit, right?

Therefore, I’m starting a new movement:

Diet 101

Eat 5-6 meals per day – every 2-3 hours, with the last meal being fairly close to bed time (your body needs to fuel to heal overnight)
Don’t be afraid of carbs or fruit – they provide valuable nutrients. Everything in moderation!
Eat your veggies! They fill you up without adding ton of calories or fat, and are vitamin and nutrient rich
Avoid large amounts of processed foods, sugar, and sodium. In excess, they are bad for your health and you just won’t feel good the next day
If you want a “cheat” or “treat,” HAVE IT. Just don’t have it all day, every day. I like wine and dessert, so I have both

Weekly Buys

Veggies – asparagus, broccoli, broccoli slaw, brussels, cabbage, carrots, cauliflower, celery, cucumbers, eggplant, green beans, dark leafy greens (like spinach and kale), mushrooms, onions, parsnips, red peppers
Fruits – apples, bananas (no more than 1x day), berries of any kind, cherries, grapefruit, pineapple, watermelon
Complex Carbs – barley, beans, Ezekiel bread, oatmeal, millet, multi-grain cereal (watch the sugar and sodium), sweet potato, quinoa, wild or brown rice, winter squash
Protein – bison, chicken, eggs (yolks in moderation), lean beef, salmon, tempeh, tofu, turkey, TVP, white fish (I love cod, sea bass, swordfish, tilapia, and trout)
Fats – avocados, chia seeds, coconut (oil and whole), flax, nuts/nut butters (almonds and walnuts are the best), olive oil, seeds (pumpkin, sesame, and sunflower)
Dairy – almond milk (unsweetened), cottage cheese (no salt added), plain non-fat greek yogurt

Cheese-less Cauliflower Crust Pizza

Flavor Adds

Extracts – almond, butter, butterscotch, coconut, coffee, maple, peppermint, vanilla
Spices – black pepper, cardamom, cayenne, cinnamon, cocoa powder, coriander, cumin, curry powder, garam masala, garlic, ginger, nutmeg, red pepper flakes
Acids – apple cider vinegar, lemon, lime, rice vinegar, white balsamic
Herbs – basil, cilantro, dill, mint, rosemary, sage, thyme
Sauces/Toppings – BBQ sauce,hot sauce (I love Cholula and Sriracha), hummus, mustard, salsa, tomato sauce (note: make your own when possible – read the labels and you’ll be shocked at the sodium and sugars added!)

Healthy BBQ Sauce on Tempeh

Stuff Most People Think is Foreign

Liquid Smoke (the Colgin brand I buy is all-natural and vegan)
Nutritional Yeast (high in B-12 and protein, has a cheesy/nutty flavor)
Peanut Flour (defatted peanuts; I like this better than PB2 because it has no added sodium or sugar. I order mine here; use discount code USO924 for $5-10 off)
Stevia (the NuNatruals vanilla and chocolate liquid drops are my favorite)

Blueberry Protein Tart (with peanut flour cream)

Shopping

Most of my shopping is done at to following places:

The local farmer’s market,
Whole Foods
Fresh Market
Publix (big box grocer)
iHerb.com (use discount code USO924 for $5-10 off)
Tip: ask your grocer if they can order items for you – Whole Foods is especially good about this!

PLEASE do not take the this as the be-all, end-all list of foods to eat. This is a sampling of my staples. I eat a massive variety of food – it helps me not get bored, which make it easier to keep it clean. I definitely indulge as well. Like tonight – I know I’m going to have an awesome dinner out. Rather than worry about salty, fatty, yummy food, I make more of an effort to keep it clean throughout the day today!

This is life, not heaven. You don’t have to be perfect. Live life, eat good food, and share it with those you love.

***

I don’t mean to poo-poo people’s belief systems. In the name of balance, next week there will be a guest post from Calee with a different perspective. I don’t say vegan, for example, as a bad thing. If it’s tied to a belief or you know that’s the way your body functions, more power to you! What I am against are people jumping of whatever is popular at the moment in hopes of finding the magic fountain for youth and weight-loss. There is no magic, y’all.

What is the craziest diet you’ve ever tried? In college I ate nothing but grapefruit. It lasted 2 days.

Have you found a lifestyle that works for you?

Strange But Good Vegan Bacon Bits

April 26, 2013 By Laura

Bacon is good.

And a huge part of why I didn’t make it as a vegetarian.

Long ago Heather hipped me to the fact that Bacon Bits are vegan… but I have never cared for them. They taste like what I imagine dog food to be.

When Kat posted a recipe for vegan TVP Bacon Bits, I couldn’t WAIT to try my own recipe. Since I can’t have bacon this close to my competition (too much fat and sodium), this was the perfect time to make my own bits! I took Kat’s idea to use nutritional yeast and cumin, but I cut the sodium, sugar, and the oil. That does NOT mean I cut the taste though!

These smokey, spicy little bites are crunchy and packed with flavor. For the longest time I had only regular paprika in my cabinet… let me be the first to admit that was WRONG. Smoked paprika is the way to go. It makes a massive difference; I was shocked at the amount of smoke it lends to dishes.

I used stevia for a hint of sweetness and I added maple extract because… who doesn’t like maple bacon? I also like my bacon peppered, so that went into this mix as well.

In case none of this is strange to you, I created a #strangebutgood breakfast salad using these Smoked TVP Bacon Bits. It’s a simple mix of heirloom tomato, pear, cilantro…. and raspberries. Don’t be scared – tomatoes pair really well with fruit! The coolness of the fruit and the smokey, slightly spicy Bits are a fantastic contrast party in your mouth.

Eaten with cinnamon oatmeal and turkey “sausages” (that recipe is coming next week).

Smoked TVP Bacon Bits

1/4 C Texturized Vegetable Protein (TVP)
1/4 C hot water
1 T nutritional yeast
1/2 tsp cumin
1/4 tsp smoked paprika
1/4 tsp turmeric
1/4 tsp black pepper
1/4 tsp maple extract
5-6 drops liquid smoke
3-4 drops liquid Stevia

Preheat the oven to 350 degrees.

Stir the TVP into the water and allow to soak. Meanwhile, mix the dry ingredients together in a small bowl.

Once TVP has (mostly) absorbed the water, stir in the dry ingredients and add extract, smoke, and sweetener.

Squeeze out excess moisture and spread mixture across a lined baking sheet. This is important – you need to really spread it out so that moisture doesn’t gather.

Place in oven and bake for 20 mins, stirring half way through. When crispy and golden, remove from oven and allow to cool completely. Store in an airtight container.

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. 🙂

***

This time next week I’ll be with my trainer on the road to my 2nd figure competition to check in and get spray tanned!!!

Do you like bacon bits?

What one thing would you find most difficult to cut out of your diet? Healthy fats are the hardest for me right now!

Mango Protein Lassi

April 25, 2013 By Laura

Indian food is my jam.

As evidenced by the fact I’m apparently unable to post about anything else lately.

Someone mentioned a mango lassi the other day and it has popped up everywhere since then. Long ago I made a Savory Protein Lassi, but this time I (for once) decided to go the traditional route and make a mango version.

At least the idea of it was traditional… I have serious doubts that you’d find a “real” lassi with spinach and protein powder.

Who needs real when you can have a protein version? This shake was a refreshing post-workout refuel treat. With spring temperatures here, I’m loving the return of smoothies. And smoothie bowls.

I add a little more ice to keep it thick. There’s just something about eating them with a spoon that makes a protein smoothie that much more satisfying.

The coconut extract and coriander enhance the sweet mango. Greek yogurt adds a creaminess, but if you don’t do dairy you can leave it out or use tofu or avocado to add to the cream-factor.

For those of you who aren’t familiar with coriander, it’s a subtle flavor that is warm and a bit nutty with a slight hint of citrus. Coriander brightens and deepens flavors, but in a gentle way where most people wouldn’t be able to pick it out.

Don’t be scared – it rarely overpowers or detracts from other ingredients. Rather, it only adds. It’s good in sweet and savory dishes (I also used it in my Cauliflower & Eggplant Curry).

Mango Protein Lassi

1 scoop vanilla protein powder
1/2 champagne mango (~1/2 C)
1/2 in piece fresh ginger
1/2 C Greek yogurt
1/2 C spinach (optional)
1/2 tsp cinnamon
1/4 tsp coconut extract
1/8 tsp ground coriander
Stevia or other sweetener, to taste
Optional: 1/8 tsp of each Xanthan and Guar Gums (to thicken)
Ice + water, to taste

Place everything in a high-speed blender (I used my Vitamix) and blend until smooth(ie).

Enjoy by the spoonful.

***

I’m stopping with the Indian for a bit (I think). My sister is coming back to the States and Cinco de ~~Drinko~~ Mayo is coming. I’m feeling like a fiesta!!!

Have you ever used coriander before? It’s great in baked goods too!

Is it warm yet where you are? It’s warmer in ATL… but raining. Obv.

Gettin’ Grounded & TVP Bacon Bits

April 4, 2013 By Laura

I can admit when I’m wrong.

Sometimes. If I’m in the right mood.

Wednesday I ranted about declining service in restaurants. I still stand by my theory, but I have to call out the fact that I had absolutely amazing service at dinner last night.

I met a friend at Metro Fresh, one of my favorite local spots. They serve fresh, clean food. The menu changes daily and the prices are reasonable. It’s my go-to.

After enjoying a fantastic piece of salmon and a leafy green salad, I was craving dark chocolate. I asked if they had squares, but they didn’t. Much to my surprise, one of the employees brought over the most delicious (housemade!) cinnamon roll. For. Free.

When I got home, I wrote an email to the owner bragging on his staff and thanking him for another great experience. Have you ever done this? I try to be as quick to compliment as I am to complain.

This morning when he emailed out the daily menu, he included my note saying it was especially nice to get after a long, busy day. How cool is this?!

Awesome. There is hope. There are still restaurant owners and staff that care about the experience customers have in their establishments.

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It feels so good to be APRIL! I’ve been waiting for this month all year!

It’s my last month of law school, and I am so so so so excited to be almost done! I could not have done this without my friends and family and their constant support. (Editor’s note: SO PROUD of you!!!)

I went to my cousin’s amazing wedding, and got to spend time with my mom and brother and dad. Being with my family reminded me of how important they are because they make me feel so grounded. This is probably because your family are your roots, and even though they might sometimes drive you batty, they are where you come from.

See, I get it from my momma (and I know the quality of this picture SUCKS – but you can see where I get my quirky qualities)

Me and my handsome brother

It was also a blessing to go to my cousin’s wedding and spend time with my extended family. WOW.

It was so cool to see how in love they are and to know how much they’ve been through before they ever got married. Their love is the kind of love I aspire to, and they truly have a fairy tale. (Editor’s note: I flippin’ loved seeing all their wedding pics – cowboy fairy tale!)

SEE?!?!? So stinkin’ cute!

When I came home, I also had a beautiful necklace in the mail – a tree that represents the earth and feeling grounded… this is symbolic for me because I think I realized that this is my theme of the year/month/right now/whatever.

My groundedness is coming from my family, my ability to connect with nature, to be with the earth. I love what I get from the earth and feel incredibly lucky every day.

I also got to connect with Laura over a wonderful dinner at Bacchanalia! I can’t believe she treated me to such an awesome birthday dinner! (Editors’ note: Thank god the company was good! 😉 )

At the dinner, she asked me to share what I have been doing with TVP, so I had to oblige. TVP Bacon Bits!!!

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In my opinion, what gives these a better flavor (and meatier than most) is the combo of the BBQ sauce, cumin, and nutritional yeast. I have never seen a recipe that used this combination, and I don’t know why! It’s amazing.

I put these bits on EVERYTHING! Make your friends jealous. Try it on a salad, on your guacamole (or on half of an avocado), on your baked potato, eat them plain, top your chili. Endless possibilities!

Also, another great reason to try this recipe, besides that it’s super easier and way healthier than bacon, (Editor’s note: mmm… bacon), is that you can taste as you go! You can tell by the flavor of the un-crisped mixture what the final product will taste like, so you can adjust. Need a pinch of salt? Want a little more barbecue flavor? No problem!

Now, what else can we do with these bits? I’m glad you asked. Bacon PANCAKES. That’s right. Add a handful of these bad boys to your pancake mixture. You will NOT regret it.

Pancake batter

I really like Karina’s recipe, but mine do not come out nearly as beautiful. I used her recipe and added a bit of cinnamon and a tablespoon of nutritional yeast. Once I made the mixture, I ladled some into the pan, and added the TVP Bacon Bits.

I suck at flipping pancakes. They’re never consistent in color but they’re delicious. (Editor’s note: that’s all that matters!)

I like these so much, I eat them plain – no butter, no syrup, etc.

Also, I now get why it’s impossible to take pretty pictures of brown food. Editor’s note: told you so!!!) So, you will have to take my word for it.

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Vegan TVP Bacon Bits

3/4 C TVP
3 T nutritional yeast
3/4 C boiling water
1-1.5 T smokey barbecue sauce (or Laura’s sodium and sugar free recipe)
2.5 T tamari (of soy if you’re not gluten-free)
1/2 T maple agave (maple syrup would also work, or you can eliminate for a sugar-free version – I just like maple bacon flavors)
2 T sunflower oil
1 T cumin
Pinch of cayenne

Preheat the oven to 265 degrees (yes, 265 – that is not a typo. I just couldn’t decide between 250 and 275).

Mix all of the ingredients in a bowl together, whisk with a fork. Spread mixture across a baking sheet. Place in oven.

I set my timer for 24 minutes. But they really needed like 31.3 minutes…. until I got really impatient. When they still weren’t crispy, because it takes forever and you have to keep moving them around, you start to get really annoyed. The next step was to heat that bad-boy of and oven up to 425. After that, they were done in 10 more minutes. Crispy and delicious. This was a trial and error… but came out AWESOME!

Editor’s Note: I think the moral of the story might be to make them at a higher temp. 😉

***

I have to admit… I’m a little sad that Kat beat me to this idea. Haha. Really… I’m gong to be making these STAT.

Does your family keep you grounded, even when you feel insane? No comment.

What’s exciting about your April?

Take the (Strange But Good) Cannoli

March 29, 2013 By Laura

Leave the gun.

Please, oh please, someone get this reference. ~~Otherwise I’m wayyy too old.~~

Take the cannoli. Especially if it has peanut butter.

Cheese and peanut butter may sound strange to you, but it makes for one deliciously creamy dip. Not to mention the protein factor. Add a little vanilla and cinnamon, and you have a dessert-like peanut-y condiment that can be added to anything from chocolate microwave protein cake to PrOATein Pancakes to… well, keep reading. 😉

Peanut flour is just de-fatted peanuts. I order my peanut flour on iHerb.com. Use my discount code – USO924 – for $5-$10 off your order! It is different from PB2 in that there is nothing added. PB2 has added sugar and sodium. Alternately, you can replace the flour with your favorite nut butter (or sunflower butter if you have a nut allergy).

Just in case you didn’t think Peanut Butter Cannoli was weird, I used it to top a sweet potato and poured some warmed blackberries on top. For breakfast.

Peanut Butter Cannoli

1/4 C fat-free ricotta
2 T peanut flour (or 1 T nut butter)
1/2 tsp cinnamon
1/4 tsp vanilla extract
5/6 drops liquid stevia

Mix all ingredients together in a bowl.

Enjoy with a spoon or a top a sweet potato, cake, pancakes… anything!

Note: for a vegan option, replace the ricotta with tofu.

Who else has enjoyed making co-workers, friend, or family stare with strange but good creations lately?

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.

***

I'm really sad I'm going to have to start with my asparagus diet again leading up to May's competition. I'll miss you, fun dips...

Have you ever seen The Godfather? I have a thing for mob movies.

What's the strangest thing you've eaten lately?

Mex-Fast Tortilla Stack + WIAW

March 27, 2013 By Laura

Everyone is a critic.

I have had to be talked off a ledge over bad service and/or food at a restaurant.

The Washington Post food editor Joe Yonan “came out” as a recently converted vegetarian. This has sparked reactions from ‘we love you no matter what” statements of acceptance (Yonan compares it to when he came out as gay), to the expected accusations of not being a serious critic.

Yonan admits to taking the occasional taste of meat out of curiosity or for his line of work, but in his daily life he’s keeping it meat-free.

I’ve said it over and over again, but diet is personal. To be honest, I’d probably still eat more of a vegetarian diet if I wasn’t competing (I went vegan once too… but that wasn’t for me). I think it’s great that Yonan is opening up about his choice. Hopefully it will help more people realize that vegetables can be prepared just as decadently and be just as pleasing to eat as a piece of meat.

That food critic would certainly give 5 stars to this month’s green WIAW theme! While I did eat bacon (among other meat), I do have a fruit or veggie with every meal. No matter your dietary practice, eating your greens is always important.

Check out my 7 veggie-laced, protein-filled meals below, and then click here to head over to Jenn @ Peas and Crayons to get to see how everyone else is green-ing up their food this month!

Meal 1:

My morning cocktail (apple cider vinegar, water, Glutamine, and Aminos) brought a smile to may face today. I bought a new brand of glutamine (they were out of my usual), and it came with the cutest mini scooper!

Like last week’s Mexican Spaghetti Pie, I was once again craving a savory Mexican breakfast. Apparently I was also craving some healthy fats, because this Mex-Fast Tortilla Stack included avocado, a runny egg, and bacon.

It may look fancy, but if you approach it from a semi-homemade angle (see recipe at the bottom of this post), this breakfast can come together in 10 mins or less. Mex-FAST. Get it? 😉

This would make even the most anti-morning person smile. And I did.

Does life get any better than a runny egg in the morning?

Meal 2:

The salmon and fruit obsession is back with a #strangebutgood combo: salmon, beets, cilantro, walnuts and… watermelon. It’s really good. I promise.

Meal 3:

Lunch was a post-workout meal. I braved the cold jog there (in snow flurries!) and back, so despite a good burn I was freezing again and wanted a hot treat.

I used my french vanilla Designer Whey to make a new microwave bake! I’ve tried this combo once before and it needed work. I think I have it down now, but want to try it one more time before sharing to be sure.

Meal 4:

I got the most perfect rotisserie chicken ever from Whole Foods this week. It was fresh out of the oven and perfectly cooked. Their Naked chicken is my favorite because they don’t add all the salt the others have. I shredded it on Sunday for a quick meal during the week.

Today I mixed it with red pepper, celery, hummus dressing (hummus + apple cider vinegar), and freshly ground pepper.

Meal 5:

This was one of the most successful days for kitchen experiments ever. For dinner I decided to try my hand at lamb meatballs and a cucumber yogurt dip.

Big. Win. I’ll share it when it’s ~~warm~~ light enough to take pics.

Served atop a spinach salad with red pepper and cauliflower.

There were also eggplant chips (I forgot them in the oven) and half a Carb Master cookie dough bar (dessert – it had to happen).

Meal 6:

I really wanted dessert, but instead I was good and had mahi mahi. I baked it during my Sunday food prep with a Greek yogurt, rosemary, and lemon sauce.

For my veggies I had a side of carrot and celery sticks. I love both veggies with peanut butter, so I made a quick sauce from peanut flour, sriracha, and unsweetened almond milk.

Meal 7:

Finally, time for dessert. If you follow me on Instagram, you know that I ate the same thing last night. It was sooooo good though!

Peanut Butter Pumpkin Bowl

1/2 C Greek yogurt
1/4 C pumpkin puree
2 T peanut flour
1/4 C unsweetened almond milk
1/2 tsp apple pie spice
1/4 tsp almond extract
1/4 tsp butter extract
Stevia, to taste
Optional topping: whole wheat rice crispies, blueberries, and cacao nibs

Mex-Fast Tortilla Stack

3 T tomato sauce
1/2 tsp cumin
1/4 tsp smoked paprika
1/4 tsp garlic
Shredded chicken (I used a rotisserie from Whole Foods)
1 egg
1/2 C spinach
1 corn tortilla
Optional toppings: avocado, cilantro, freshly ground pepper and bacon sprinkles.

Mix together tomato sauce and spices (you could also just use salsa here). Add chicken, stirring to combine. Microwave ~12 seconds, until warmed. Set aside.

Cook egg in lightly greased pan, until cooked to desired level.

Add spinach to pan to lightly saute.

Place tortilla on plate between 2 moist paper towels. Microwave ~10 seconds to soften.

Top tortilla with spinach, chicken, and egg. Add any additional toppings. Devour.

***

The protein count for the day: 169.3

Do you think an “official” food critic can be vegetarian?

What’s for breakfast? Do you shake things up at breakfast or have the same things?

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Meal 1:

Meal 2:

Meal 3:

Meal 4:

Meal 5:

Meal 6:

Meal 7:

Peanut Butter Pumpkin Bowl

Mex-Fast Tortilla Stack

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