Have you ever eaten warm banana?
Think pie… bananas foster… breads.
When you bake a banana it becomes a gooey, caramel-y treat. You don’t even need to use sugar. Like in these muffins.
I’m not one to take the time to make a baked oatmeal in the morning, but I love having it for breakfast. Especially as it gets colder outside! Bake it in advance and you have a delicious instant breakfast, portioned out perfectly. That’s the idea behind these.
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Fall gets me excited for new produce.
It’s the little things… am I right?!
While I’ve seen a lot of strange in Vegas (some good, some BAD), this strange but good meal was done in advance of the trip.
Side note: I planned ahead?! Who AM I?
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Recipe inspiration can come from anywhere.
I like to think this excuses my aimless wandering in Whole Foods.
This particular meandering trip paid off! It resulted in a copycat Pumpkin Tomato Sauce recipe that’s a lot less expensive and *almost* as easy as the jarred version at Whole Paycheck.
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Squashes make great bowls.
Ohhhh… wouldn’t a cereal bowl of squash be cool?!
I make batches and batches of squash each week. Usually kabocha. It’s a problem. Or it would be if it wasn’t also healthy. I’m not orange yet!
I roasted the above at the beginning of the week so I could use it for a quick, homemade breakfast. All I needed to do was put the kabocha in the over under broiler while I whipped up the eggs, apples, and peanut sauce. All of these things are delicious, but maybe a little strange to eat together and for breakfast. Or maybe not. The moral of the story is that it’s really good!
The best thing about this creation is that It can all be done simultaneously, so even notoriously late to work people (not that I know anything about that) can have a fancy start to the day!
The apples and cinnamon made it feel like pie, but the peanut butter made it divine. The only way this could have been better is if I’d had bacon.
Place kabocha in the over to re-heat and crisp up.
Sauté apples in a small plan. When softened, remove from pan and set aside.
Scramble eggs (or egg whites) with cinnamon and 2-3 drops of stevia, if desired. When almost done, add apples.
Remove squash from oven. Top with egg-apple mixture and peanut sauce (or nut butter).
Enjoy!
How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.
Remember to use #strangebutgood in any Tweets and Instagrams of your creations. 🙂
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Annnnnd I’m in Colorado! Wheeee!
Do you pre-make food for the week?
Do you eat the same thing for breakfast everyday or shake it up?
Happy 4th of July!
aka National Sunburn Day.
I have a tradition of running the Peachtree Roadrace (the world’s largest 10K) and enjoying the sweltering heat sunshine. Since I’m off doing that, today’s #strangebutgood is a round of of things you might like to enjoy during your weekend festivities.
Some are stranger than others, but I assure you they’re all good. And they’re relatively quick and easy – especially the oh-so-addicting S’Mores Brownies!
How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.
If you’re not a blogger, you can still share your recipes on Instagram with the #strangebutgood hashtag.
Remember to use #strangebutgood in any Tweets and Instagrams of your creations. 🙂
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I may have to cool off at the mall. There are sales… all the things… this won’t end well.
What are your plans for the 4th?
What is your favorite poolside treat?
Invariably when I tell someone I’m from Georgia they exclaim “A Georgia peach!”
This annoys the crap out of me. Same goes for “Hot-lanta.”
What does not annoy me are actual Georgia peaches. This time of year you can’t walk through a farmer’s market without passing a giant table filled with the fragrant fruit.
I’m a fan of using them in sweet concoctions like Peach Cobbler Chia Pudding, or for a strange-but-summery appetizer like this Peach Caprese Salad. Having been there, done that, I decided to try something a little more ambitious this week. A brinner.
Standing in the fridge door, I had my own version of Chopped as the strange (but good) idea evolved. Sweet, yet savory. I wanted bacon but was unwilling to go to the store. Tempeh is a good stand in for bacon! Honey mustard sounded good with a hash, and I finally remembered the horseradish I need to use (it expired in 2013… clearly just a suggestion).
My Georgia peach needed to be used and it seemed to me that it would go well with honey mustard (it did). The sweet from both the fruit and mustard balanced out the tang from the tempeh and horseradish. It was entertaining without being distractingly confusing to my tongue. #TWSS
When you obtain local eggs, you know they need to be placed on all the things. Besides, how can you have a brinner without #yolkporn?
Don’t skip the egg. It made for a lovely dressing that tied the whole thing together perfectly. Like a symphony in mah mouth.
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Preheat oven to 400.
In a small bowl, mix together mustard and horseradish. Toss with tempeh cubes and spread evenly on a foil-lined baking sheet. Baked 10-15 mins, stirring half way through.
Meanwhile, grease a large skillet (I used coconut oil) and heat over med-high heat. Add the potato cubes and cook until they are tender and browned on the bottom, stirring occasionally (~15 mins).
Stir in onions and sauté onions until translucent (~5-6 mins).
Removed tempeh from oven and add to skillet along with peaches. Cook until peaches are heated through (~2 mins). Stir in any remaining horseradish sauce and with salt, pepper, and red pepper flakes.
Transfer the hash to plates, top with the fried eggs, and serve.
Makes 2 servings.
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How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.
If you’re not a blogger, you can still share your recipes on Instagram with the #strangebutgood hashtag.
Remember to use #strangebutgood in any Tweets and Instagrams of your creations. 🙂
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This weekend is the Atlanta Food & Wine Festival. It’s my 4th year going – bring on the beer and donut pairings!
Do you like fruit in savory dishes?
What is your state/town known for? Any annoying intros?
Latkes.
They’re not just for Hanukkah anymore!
Latkes are usually made with potatoes and are a traditional dish eaten during Hanukkah. They’re also known as potato pancakes. If you know me, you know I don’t like white potatoes and I’m not Jewish (though I adore matzo ball soup). Also, it’s nowhere near Hanukkah. Clearly a strange but good hack was needed… Healthy Jicama Latkes!
Never one to be bothered with tradition, I was determined not to let these little details derail me from an idea. I wanted to use jicama and carrot to make latkes.
So really, these are just jicama and carrot pancakes… with a Mexican twist. Why Mexican? Why NOT? I love Mexican food!
Call it whatever you’d like, but these ‘cakes will have you celebrating Hanukkah in May.
The bonus is that they’re a bit healthier than the traditional dish. They aren’t fried in a ton of oil and are less starch-y than a latke. They cover all the buzz words: gluten-free, grain-free, paleo-friendly, vegetarian. And they’re strangely easy!
Grate jicama and carrot coarsely by hand. Squeeze excess water. Mix in a bowl with egg whites and your favorite spice blend.
Heat a bit or coconut oil or cooking spray in pan over medium heat. Divide latke batter into 4 even parts and press into pan as a pancake. Cook ~5 minutes on each side, or until latkes are lightly browned.
Plate and top as desired. I served mine over greens and turkey, then topped it with salsa and avocado.
Makes 4 latkes.
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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I’m not home yet, but I’ll be making these again when I get there… especially after all the Swiss treats… #sorryimnotsorry
Have you ever had a latke?
What is your favorite healthy hack for a traditional recipe?
I’m stranging-up Mayo!
(That’s May, not mayonnaise.)
It occurred to me that many of my Mexican-inspired creations are a bit strange. Mexican is one of my favorite cuisines, and I’m always looking for a good way to shake it up!
No matter what time of day you celebrate, I have an appropriately themed dish!
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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Check out the FitFluential Cinco de Mayo Round Up for more ideas!
What’s your favorite cuisine to add a #strangebutgood twist to?
Do you have Cino de Mayo plans? Any special meals?
