Sprint 2 the Table

Appetites and Adventures

Mex-Fast Tortilla Stack + WIAW

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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.

Vegetarian pie chart

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.

WIAW GOES GREEN

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!

Glutamine

 

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? 😉

Mexican Breakfast Tortilla

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?

Mexi-fast Tortilla

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.

Watermelon Beet Salmon Salad

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.

Chicken Salad

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.

Lamb Meatballs

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.

Mahi Mahi and Sriracha Peanut Dip

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

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

Mexi-fast Tortilla

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? 

Marvelous in My Random Monday

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Warning: This post is totally random.

Making it reflective of the thoughts that run through my head.

I’m really loving the idea of focusing on why life is good on my (former) least favorite day of the week.  Katie’s Marvelous in My Monday link up is a great reminder to keep the good weekend-vibes up!

Marvelous Monday

There was a lot of awesome this weekend.  Most of it is completely unrelated… if you aren’t a fan of unfocused posts this will drive you nuts. #sorryimnotsorry 😉

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At the end of last week I was inspired by a FitFluential twitter chat to make my own standing desk at work.  I’ve long been a fan of sitting on a stability ball at work, but I still dislike sitting ALL day.  In a big company it’s hard to get approval for a fancy standing desk, so I did a little improv:

Homemade standing desk

Much better use of those Girls Scout cookies, no?

Side note: I made it through cookie season only having eaten 1/2 of a Samoa.  I would have eaten a Tagalong, but never did find a box of those lying around.  No one wanted to share the best flavor ever?!

 

Saturday morning called for pancakes.  I finally got around to trying out the Strange But Good pancake recipe Alina shared a couple of weeks ago.  Her Chocolate Chip Cookie Pancakes were inspired by my Oatmeal Cookie Shake!  I loved the creativity.  Please overlook my inability to make brown food look appetizing.  These were amazing.

(Shameless plug: Go back and check out last Friday’s link up – it was the biggest one yet!!!)

Chocolate Chip Cookie Pancakes

My only modifications were to replace the 2 T of banana with more pumpkin puree and to use carob chips instead of chocolate chips.  The nutritional yeast in these (and the shake) may sound strange, but it makes the recipe!

I topped them with sugar-free syrup, but they honestly didn’t need it.  Next time I’m eating them plain like a cookie.

 

After my workout, I did a little shopping.  I don’t know what happened, but over the past couple of years I have totally lost interested in clothes shopping.  I’d rather buy workout clothes and fun groceries!  Saturday’s goal was to buy new clothes for work, but instead I found a jacket and some lip plump.

This jacket was on sale and then an addition 40% off at Banana Republic – $180 jacket for $90.  Score.

Banana jacket

Photo from bananarepublic.com

And the lip plump… that was an impulse buy at Sephora.  It added a little more pout to lips, but it tingled more than anything!

Soap & Glory lip plump

I’m pretty sure I bought this for the name alone.

Saturday night I had a date with my best friend for the first time in MONTHS.  I really missed her!  We had a fabulous meal at Miller Union.  One of my favorite ways to eat is to order a bunch of small plates and a single entrée to share.  I have to try everything!

This is round 1 of the small plates.  A kale salad with pecans, fennel, and orange and grapefruit segments, massaged with creme fraiche dressing.  In the middle is a feta cheese dip with fresh veggies.  And wine.

Miller Union kale salad

Sunday was going to be a rest day… but I got restless.  And I had some wine to sweat out.

I popped in my old DVD standby – P90X Plyo.  After all that bouncing I had to get a calf shot.  My trainer has had me doing weighted calf raises 3x a week to elongate my calves… but I never really believed it was possible.  Now I think it actually worked!

P90X burn and Carrot Cake Smoothie Bowl

I refueling with an old favorite: my Carrot Cake Protein Smoothie.  Xanthan Gum is one I’ve used for a long time to thicken smoothies up, but after this Butternut Banana Shake post I took several of your suggestions and bought Guar Gum to use too.  What resulted was a creamy concoction so thick I ate it from a bowl with a spoon.

Xanthan was great for getting smoothie thick, but that Guar really amped up the creaminess.  Definitely worth a try if you don’t already use it!

 

After my workout I heard a massive thud.  I wasn’t sure what it was, but I live in a city.  I have become accustomed to tuning out noise.  I’d totally forgotten about it until I left for the farmer’s market.  That noise was this happening:

Tree down in Midtown Atlanta

After days of rain storms, this huge old tree split at the base.  The marvelous part?  That building is abandoned and no one was hurt!

 

Finally, one of my favorite activities.  Kombucha brewing!  I love kombucha, but it does get pricey.  Months ago I purchased a Brooklyn Kombucha home-brew kit on Open Sky and I brew my own stash every week.  It’s unbelievably easy.  Click here to head over to Open Sky if you’re interested in starting!

Kombucha home brew

Recycled ACV bottles are perfect to store it in!

This week’s flavors:

  • Blood orange with cinnamon and ginger
  • Rosemary with cinnamon and ginger
  • Chili pepper and ginger

***

One more marvelous: today is leg day with my trainer. #hurtssogood  

Does sitting at a desk drive you nuts?  How do you stay active at your job?

Do you like kombucha?  What flavor would you like to brew?

Mexican Spaghetti Squash Pie + WIAW

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People will eat anything.

I know I’m all #strangebutgood, but some take it way to far.  To the point of #strangebutnasty.

Pizza seems to be the most common canvas for strangeness.  Sometimes it works – I love a runny egg on my socca (it’s also delish on my cauliflower pizza crust).

However, some things just shouldn’t happen.  Like insane stuffed crusts.  I ran across this article listing the “12 Craziest Things Mankind Has Stuffed Into Pizza Crusts.”

cheeseburger crust

That is a cheese burger crust.  A.K.A. Heart attack waiting to happen.

This next one I must admit is creative.  But come on.  Do you reallllly need buffalo wings in your crust?

buffalo wing crust

Moving on to something less nauseating… it’s another green WIAW!  Eating a high protein diet doesn’t mean sacrificing veggies!  I have a fruit or veggie with every meal, so I’m especially glad Jenn decided to rock out with her green out this month.

WIAW GOES GREEN

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:

Predictably, I began my day with a cocktail (apple cider vinegar, water, Glutamine, and Fitmixer Aminos).

This morning I went savory.  Remember this Spaghetti Squash Pie?  Today I made it Mexican and ate it for breakfast.  I prepped the meat and squash the night before, so it was easy to compose and throw in the oven first thing in the morning.  #strangebutgood Mexican Spaghetti Squash Pie 1

I LOVE this combo.  It’s not so weird to have eggs, cheese, and salsa in the morning… so why not add some ground chicken and squash and call it a pie?

I used salsa in this version and added bulk using black beans.  After it cooked, I added fresh avocado to the top – I wouldn’t recommend skipping this step.

Mexican Spaghetti Squash Pie

Recipe at the bottom.

Meal 2:

Spicy baked chicken had become something of an addiction.  I baked this with a TON of Indian spices – ginger, dry mustard, cinnamon, garlic, onion, coriander, cumin, garam masala, turmeric, cayenne, and fenugreek.

Eaten with perfectly ripe mango.  Sweet + Spicy = Addiction  Strange but good?

Indian chicken and mango

Meal 3:

Lunch was a post-leg workout meal.  Let’s pretend I was more creative… but no.  I brought my old favorite to the gym.  Carrot Cake Protein Batter.  Made with french vanilla Designer Whey and topped with brown rice crispies.  After 100 hack squats, I would have eaten my first.  But this probably tasted better. 😉

 Leg day refuel

Meal 4:

The salt-free deli turkey addiction continues.  Today I made little cucumber open-face sandwiches and topped them with avocado, red pepper flakes, and freshly ground pepper.

Turkey cucumber sandwiches

I mayyyyy have also done a little quality control for a cake I was baking.  This is my first attempt at gluten-free baking, so it had to be tested.  I made a mini confetti cake:

mini confetti cake

Meal 5:

You guys know my friend Kat who guest posts here every Thursday?  It was Kat’s birthday yesterday!  She had a potluck dinner at her place, so I enjoyed everyone’s home cooked dishes at dinner.  We had kale salad, roasted sweet potatoes, beet and orange salad, nuts, hummus, GF chips, and peanut M&Ms.  All the basic food groups.  And wine… heart health is important, you know. 😉

Plus cake.  Kat is gluten-free and requested a GF confetti cake.  I happily obliged and made a cake based on this recipe, plus some boozy hazelnut icing.

The flavor of the cake was awesome; it was just enough vanilla to have a distinct flavor.  I was especially happy that it remained moist.  However, the texture was a bit gummy.  Anyone know how to fix that?  Or is that just common in a GF cake? 

The icing was a win.  Nutty and creamy, it was just the thing against the vanilla cake.

Gluten Free Confetti Cake with Frangelico Frosting

Frangelico (Hazelnut) Frosting

  • 3 C confections sugar
  • 1 stick (1/2 cup) salted butter, room temperature
  • 4 T Frangelico (hazelnut liqueur)

Whip butter with electric (or hand) mixer until light and fluffy (~3-4 mins). Slowly add powdered sugar, a few tablespoons at a time  (adding slowly means it’s less grainy and requires less sugar to thicken).

When the frosting looks thick enough to spread, drizzle in the Frangelico and whip it until combined.  If this makes frosting too thin, add another tablespoon of powdered sugar.

Meal 6:

Ha!  There were no more meals.  I ate 5-7 at the party, and enjoyed celebrating with Kat!

How awesome are the photo bombers?!

Kat is guest posting again tomorrow – don’t forget to come back by and wish her a happy belated!  Teaser: I think her post is going to be related to the Ultra Marathon she ran last weekend!

Mexican Spaghetti Squash Pie

Mexican Spaghetti Squash Pie

  • 1 small spaghetti squash, pre-cooked (about 3.5 cups, easy microwave instructions here)
  • 1/2 C egg whites
  • 1/2 C fat-free ricotta cheese
  • 1 tsp dried cilantro 
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 8 oz. ground chicken
  • 1/4 C red onion, chopped
  • 1 jalapeno, seeded and diced
  • 1 clove garlic, minced
  • 1 C salsa
  • 1/2 C black beans

Preheat oven to 350 degrees, and prepare a pie dish.

Stir together the spaghetti squash and egg whites.  Pour evenly into the pie dish as the crust (note: this will look too runny, but it isn’t – the egg will solidify in the oven).

Mix together the ricotta cheese, cilantro, cumin, and garlic powder.  Arrange evenly over the spaghetti mixture, leaving ~1/4 in space around the edge to preserve the “pie” look.

In a large pan, brown ground chicken with onion, jalapeno and garlic (can also use olive oil).  Add salsa and beans, allowing to cook over medium until warmed (~6-7 mins).

Evenly pour the chicken and sauce mixture on top of the ricotta layer in your pie dish.

Bake uncovered for ~45 mins, or until most of the “jiggle” is gone.

***

The protein count for the day: I don’t know… I definitely did well but I wasn’t about to measure everything at a birthday party.  Let’s just say my leg day was fueled.

We all like brinner (breakfast for dinner), but do you ever eat dinner for breakfast?

Do you ever make a “tester” when you try new recipes?

Strange But Good Breakfast

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If left to my own devices, my natural “awake” time is 10am to 2am.

I blame my mother.  It’s hereditary.

The only reason I get excited for morning to come is breakfast.  It’s the most delicious important meal of the day, you know.  With very little effort, it can also be the strangest meal of the day.

This weekend was the beginning of softball season.  I received a 6:30am wake up text from our team captain Sunday morning.  We had a tournament starting at 8.  It’s a good thing I had breakfast planned, because I am pretty sure I was still asleep on the drive to the field.

TVP OIAJ

 You’ve all heard of overnight oats in a jar, I’m sure.  I had an almost empty jar, but no oats!  No matter – I remembered my TVP “Oatmeal” and made Overnight TVP in a Jar!  Made just like a traditional recipe, but using TVP rather than oats.  Strange… but good!

I was going to eat this in the car, but was too tired so I ate it at the field… and earned a couple of strange but good stares.  That coffee was GONE by the time I got to the park though.  😉

Overnight TVP in a Jar

Overnight TVP in a Jar

  • 1/2 C TVP
  • 3/4 C unsweetened almond milk (or other liquid)
  • 2 T peanut flour
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla
  • 1/2 banana, mashed
  • Almost empty nut butter jar

Mix everything together in your jar and place in refrigerator overnight.

In the morning, remove from fridge and devour!  

Note: If you like your oats warm, you can pop it in the microwave for a minute.  You may need to add more liquid though.

 

Enough of my strangeness… one of my favorite Instragrammers and new blogger, Alina,  took my Oatmeal Cookie Shake and turned up the strangeness.  She made Chocolate Chip Cookie Pancakes… with the nutritional yeast from my original recipe!

Alina was kind enough to send her recipe to me so I could share it with you all.  Check this deliciousness out, and make sure to go to her blog – it’s full of creative, delicious dishes!

Fluffy Chocolate Chip Cookie Pancakes

Fluffy Chocolate Chip Cookie Pancakes

  • 2 T coconut flour
  • 2 T pumpkin puree
  • 1 tsp nutritional yeast
  • 1/3 C egg whites
  • 1 T vanilla whey protein
  • 2 T mashed banana
  • 2 T almond milk
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/8 tsp butter flavor/extract
  • 2 stevia packets
  • 1/2 tsp baking powder
  • Dash salt
  • 1 T mini Enjoy Life Chocolate Chips (optional)

Mix all ingredients into a thick batter.

Scoop onto griddle or heated pan sprayed with some coconut oil. Yes, the batter is super thick but just spread pancakes to desired thickness and be patient while they cook up!

Flip once until cooked through.

Optional toppings: 2 Tbsp cottage cheese + 1 Tbsp chocolate pb2 , and Walden Farms chocolate syrup.

 

What’s strange but good in your kitchen 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.

 

Sprint 2 the Table

 

Remember to use #strangebutgood in any Tweets and Instagrams of your creations. 🙂



***

Another strange but good – going to have a gluttonous dinner with your trainer post-leg workout.  That happened last night.  #strangebutgoodshamelessness

When do you tend to make your strangest creations?

What is your favorite overnight oats combo?

Protein Oatmeal Cookie Bars

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There is a saying I’m sure you’ve heard: “Never trust a skinny cook.”

big butts cannot lie

I must call BS.  Look at Giada – she resembles a bobble head and she makes a killer cheesecake!

Despite my best efforts, I’m probably not the largest cook around.  But you can trust me.  If you don’t trust me, you can certainly trust Lauren and Alicia, who both trusted my Spaghetti Squash Pie this week:

Spaghetti Squash Pie

Spaghetti Squash Pie

I’m especially excited to make a Mexican version of this one.  I bought all of the stuff, but then went for Indian food last night.  Whoops!  It was tasty though.  Maybe I should make a curry version…

In case you’re wondering what spaghetti pie has to do with the title of this post… well, I forgot… Skinny cooks… trusting me… tasty healthy oatmeal bars!  Ok, I’m back with you.

Today’s Oatmeal Cookie Bars started out as cookies, hence the name.  Months ago my trainer requested a protein oatmeal cookie.  Unfortunately, the hard part about baking with protein powder is that is make the batter quite thin unless you add a lot of flour, which make them really high in carbs.  This lesson presented itself to me again as I went to scoop my batter onto the baking sheet.  Souper-runny.

No matter, that’s why I bought a bar baking pan.  If you don’t have a bar pan a muffin tin will work just fine, or you can make one big cookie cake!

I added a little more flour, mixed the thing up again, and poured it into the pan.  And by some pope-tacular miracle of God, it worked.  And it was good.

These aren’t overly sweet, which was my goal.  It is a deep oatmeal and cinnamon flavored bar, with bites of earthy chocolate from the carob chips.

Protein Oatmeal Cookie Bars

Despite wanting cookies, I appreciated the moist, cake-like quality of these bars.  It worked well with the oatmeal texture and at just 128 calories, you can slather a generous amount of nut butter on top of a warm bar as “icing.”

Not that I’ve been doing that. 😉

Protein Oatmeal Cookie Bars

Pre-workout snack

The best part came when I took the fresh batch to the gym.  Lee Haney (8x Mr. Olympia!) was there finishiing up a session and he took a bar to try… and he said they were DELICIOUS!  I die.

In conclusion: If you don’t trust this cook, trust an 8x Mr Olympia and try these. 😉

Protein Oatmeal Cookie Bars

Protein Oatmeal Cookie Bars

  • 1/4 C (1/2 stick) butter or Earth Balance, softened
  • 1/4 C unsweetened applesauce
  • 2/3 C tagatose (or other sweetener)
  • 1 flax egg (1 T ground flax + 3 T water), or 1 regular egg
  • 1 tsp vanilla extract
  • 1/2 tsp brown sugar extract (optional)
  • 1/4 C whole wheat flour
  • 1/2 C protein powder (I used 1.5 scoops of Designer Whey White Chocolate)
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 C rolled oats
  • 1/2 C Scottish oats
  • 1/4 C carob chips (or chocolate chips)
  • 1/2 C walnuts, chopped

Preheat oven to 350°F.

In a large bowl, cream together butter, applesauce, sugar, egg, and extracts until smooth. In a separate bowl, whisk flour, protein powder, baking soda, and cinnamon together. Stir this into the butter/sugar mixture. Stir in the oats, carob chips, and walnuts.

Scoop batter onto grease square tine (or muffin tin). Bake them for 10-12 mins, until golden. Let sit on baking sheet for ~5 mins before transferring to a rack to cool.

Makes 12 bars.

Approximate nutrition: 128 calories, 6.6g fat, 14.3g carbohydrates, 2.7g fiber, 2.2g sugar, 6.8g protein.

Note: These can easily be made vegan by using a vegan protein powder.

***

I am especially grateful to Lauren and Alicia because they gave me a pie to post about on Pi Day! 😉

Are you celebrating Pi Day?

Skinny cooks.  Can you trust ’em?

Quick Breakfast Bread Pudding + WIAW

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Restaurants are banning food photography.

 

I’d leave if they told me I couldn’t take pics!

It seems like a weird thing to me.  I understand banning flash photography – that could be distracting to other diners – but a simple phone pic?  Instagram can HELP restaurants grow business.  If I post something tasty-looking and tag the restaurant, that’s free advertising for them!

I do think that if your dining companions are annoyed by your pics and having to wait to eat while you document everyone’s meal you should refrain.  Luckily, my friends are usually reminding me to take pics! 🙂

I would have hated to miss this pic from an underground dinner last Sunday… recap coming soon!

 

A restaurant group in Spain gets it.  According to this article, the group is actually hosting classes to teach patrons to take better iPhone pics.

The theory is that good pics make their food look better.  If they can get customers to post more delicious-looking pics, it only helps them.  Duh.

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We all know I can’t help but take pics of my meals.  It’s why I love WIAW.  This month Jenn is going green!

WIAW GOES GREEN

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!

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Meal 1:

Predictably, I began my day with a cocktail (apple cider vinegar, water, Glutamine, and Fitmixer Aminos).

I wanted something different this morning.  Something with bread and eggs.  A little sweet, a little savory.  Something that felt fancy, but prepared quickly – I woke up hungry!  So I just started putting stuff together.

Breakfast Bread Pudding

 

It may not look pretty (brown food is IMPOSSIBLE!), but the result was pretty good, if I may say so!  It was a bread pudding, done in the microwave.  I used a bit of stevia, lots of cinnamon, and crumbled bacon to hit the sweet-savory craving.  Full recipe at the bottom of this post.

On the side I had a broiled grapefruit, which is incredibly easy but has a juicy, decadent feel.

Breakfast Bread Pudding and Broiled Grapefruit

 

Meal 2:

Today I have a surprise.  For once I did NOT eat salmon.  During my Sunday food prep, I baked a bunch of chicken with various spices.  This piece was coated in a Mexican spice blend.  I cut it into strips to heat, then topped it with avocado and strawberries.  Love the sweet and spicy combo!  Strange but good?

Mexican chicken, avocado, and strawberries

 

Meal 3:

Lunch was a post-workout meal.  I wanted to be festive, so I made my protein Shamrock Shake… with a twist.  Since I’d just had avocado at Meal 2, I used sweet potato to cream up my smoothie instead.  I also added cinnamon… because I put it in everything. 😉

Shamrock Smoothie Bowl

This thing was SO massive that I had to eat it in two rounds.  It wouldn’t all fit in my largest bowl!  Topped with Special K Popcorn Chips.  I am so glad they are now gone. I couldn’t stop eating them!

 

Meal 4:

I completely forgot I  had a whole pound of salt-free deli turkey!  This made for a happy snacker, as I had no idea what I was going to make.  In a bowl I shredded up the turkey and tossed it with beets and broccoli slaw.  Then I poured a quick sauce over it.

The sauce was just nutritional yeast, no-salt mustard, smoked paprika, coconut vinegar, and pepper.  I didn’t bother to measure.

Turkey Salad

 

Meal 5:

If I told you I hadn’t been thinking about this meal all day long, I’d be lying.  A tempeh-stuffed baked artichoke.  I crumbled the tempeh and mixed it with marinara sauce, fresh rosemary, and minced garlic.

Topped with a runny egg.  It took longer to bake than I’d hoped.  I should have started earlier, because I didn’t eat dinner until 8:45p.  And it could have baked a bit longer.  Whatever.  It was still good.  

Tempeh-stuffed Baked Artichoke

Leave it to me to take a vegan dish and top it with egg. 😉

 

Meal 6:

I was forcing this down.  After my late dinner I didn’t want meal 6, so I kept it light with some turkey and celery slices.  Yawn.

Turkey and celery

 

Meal 7:

Dessert is always my favorite meal… yet I have the HARDEST time figuring out what I want to eat sometimes!  I finally settled on my 150 Calorie Chocolate Microwave Cake, made with my Growing Naturals chocolate protein powder (purchased from iHerb – use code USO924 for a discount) and using carob powder in place of the cocoa powder.

Microwave protein cake and strawberries

This was  topped with warmed strawberries.  I heated the berries in the micro, mashed them up, and added a little ginger.  Also a scoop of cottage cheese, cacao nibs, and cinnamon.

It’s a bit early for strawberries… but oh-so-good to have them back in my life.  Is it spring yet?!

_______________________________________________________________________________________

Breakfast Bread Pudding

Breakfast Bread Pudding

  • 1 Ezekial english muffin (or other bread)
  • 1/4 piece bacon, crumbled
  • 1/2 C egg whites
  • 1/4 C unsweetened almond milk (or other liquid)
  • 1 tsp chia seeds
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp vanilla extract
  • 1/4 tsp butter extract
  • 3-4 drops orange liquid stevia (or other sweetneer, to taste)
  • 1/8 tsp freshly grated nutmeg

 

Prepare a coffee mug (I coated mine with coconut oil).

Tear English muffin into bits and place in mug.  Crumble bacon over top.

In a small bowl, whisk or beat together egg whites, milk, chia seeds, spices, extracts, and sweetener until combined and a bit frothy.

Pour egg mixture over bread in mug, pressing down so bread is coated.

Microwave for 2:30-3 mins, until egg is cooked.

Enjoy!

***

The protein count for the day: 167.5g.  Rawr.

What are your thoughts on food picture-taking in restaurants?

Do you have a “dessert” every night?  What is your favorite?

 

Microwave Protein Carrot Cake

By

My Mam Maw made the best carrot cake.

I know we all say this, but I’m not kidding.  I think it could have won awards.

It’s probably her I have to blame for my carrot obsession.  Oatmeals, shakes, protein batters, overnight oats… I put carrot in EVERYTHING.

I’ve even been making my own cake.  Healthy and with protein, of course.  Mam Maw is turning in her grave.

Microwave Protein Carrot Cake

The traditional cake is loaded with oil and sugar.  It’s iced with cream cheese and more sugar.  How could it NOT be good?

Anyway, this isn’t one of those cakes.  This cake won’t make you feel like you need to run a marathon the morning after AND it still tastes good!  2g of fat and 6g of sugar, plus a whopping 24.5g of protein.  That’s without the “icing.”  I have been whipping these up with my Designer Whey protein powder post-workout.

Carrot Cake you can feel good about in under 10 mins.  That wins in my book!  This cake has all the spice of a traditional cake, and is incredibly moist!

Microwave Protein Carrot Cake

It took me a few tries to make this.  It kept exploding in the microwave!  Did I mention I hate cleaning the microwave?

Making it in a cereal bowl vs. a mug really helped.  I did that and adjusted some measurements to finally get a cake in one piece.  The first explosions still tasted good though:

Carrot Microwave explosion

I really liked having the icing on there too.  It’s a simple cottage cheese mix, but that creaminess takes the cake.  Hee hee.

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Microwave Protein Carrot Cake

Microwave Protein Carrot Cake

Based on my Chocolate 150 Calorie Protein Cake recipe.

  • 1/2 C grated carrot
  • 1 scoop white chocolate Designer Whey protein powder (28g scoop)
  • 1/4 tsp no sodium baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp nutmeg
  • 1 egg white
  • 2 T water (or other liquid)
  • 1 T applesauce (no sugar added, can also use pumpkin puree)
  • 1/2 tsp almond extract
  • 1/8 tsp butter extract (optional)
  • ~5-6 drops NuNaturals vanilla liquid stevia
  • Optional toppings: “Icing” (see below), cinnamon, cacao nibs

Grate carrot and set aside.

Place dry ingredients in bowl and stir to combine.  Stir in wet ingredients.  Mix in grated carrot.

Transfer to a greased (I use PAM) cereal bowl and microwave for 2-2.5 mins (mine took 2:15).  Tip the cake out onto a plate and top as desired.  

My cake was topped with a cheese cake icing made by combining cottage cheese with stevia and maple extract.

Makes 1 cake.

Approximate Nutritionals (will vary based on protein powder brand used): 154 calories, 2.1g fat, 183.7mg sodium, 13.4g carbohydrates, 0.7g fiber, 6g sugar, 24.5g protein.

***

As for Mam Maw’s cake… I have the recipe.  It may make an appearance on here for some holiday… 😉

What is your favorite cake?

Did you have any odd names for your grandparents?  I called my other grandmother “money” for a while.  She worked at a bank. 😉

Designer Whey Protein + WIAW

By

I eat a lot of protein.

Oh?  You didn’t notice? 😉

My primary source of protein comes from fish and meat, but I do use protein powders.  After yesterday’s supplements post, I realized I needed to address protein powder too.

I have started religiously having a serving a whey protein after each workout, and it’s really made a difference in muscle development.  My current favorite is Designer Whey.  I received an awesome package from Designer Whey through the Fitfluential Ambassador program to review.  As always, all opinions are my OWN.

Designer Whey protein review

Their whey powders are delicious.  I’d never tried a White Chocolate powder before, and this is my new favorite.  It’s not too sweet or “fake” tasting.  In addition to the fantastic taste, it blends well.  In my meal 5 today I used it without anything creamy (like Greek yogurt).  It blended in with my carrots without the slightest hint or grit or chalk.  Nutritionally, they are awesome as well.  Low in sugar, low in sodium, and high in protein.  It also contains calcium, vitamin D, and B vitamins.

Next were the bars.  I loved the taste – especially the Peanut Butter Crunch.  A lot.  I do wish they were lower sugar and higher in protein, but appreciate that they don’t use a lot of “mystery” sweeteners that you see in SO many lower sugar bars.  I loved it as a quick punch of energy before hitting the gym!

Designer Whey protein bar review

I’ve been experimenting a lot with the Designer Whey powders in recipes.  I have one today that I’m in LOVE with (see meal 1), and I’m working on a new microwave cake… I just have to figure out how to prevent the microwave explosion.  Tasty, but messy.

As soon as I can quit eating the powders, I’ll review the drink mix.  Can I use it with vodka? 😉

This WIAW Jenn is going green!  I love my veggies.  Despite being a protein whore, I make sure to have a fruit or veggie at every meal.  The proof is in my eats today!

WIAW GOES GREEN

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:

As always, I began my day with a cocktail (apple cider vinegar, water, Glutamine, and Aminos).

In addition to White Chocolate protein powder, my other latest addiction is whipped cottage cheese.  I’d gotten on the kick a few weeks ago, but forgot about it until I made Monday’s Everything Bagel Schmear.  That creation lead me to the solution for the problem I was having with THIS creation.

Fail

#fail

The problem with the first experiments was the “cream” was more of a sauce.  I had been trying to make it with a mix of protein powder and Greek yogurt, which became too thin when the warm berries were added.  By using whipped cottage cheese, the mixture stayed creamy!

Balsamic Strawberries and Cream 1

If you’ve never had strawberries and balsamic, you are missing out.  My balsamic is a thick, aged variety from Italy, but you can reduce a standard balsamic to thicken it and achieve the same syrup-y richness.  That tang with the sweet berries is not to be missed!

I also added chia seeds, cinnamon, fresh nutmeg, and a bit of lemon stevia.  Nutmeg and lemon stevia aren’t common ingredients, but if you have them on hand I urge you to use them.  If not, try a ground nutmeg and a couple drops of lemon juice.  It takes the flavors to a whole new level!

Meal 2:

Some call it a rut.  I call it delicious.  More salmon and fruit has become a meal 2 staple.  Last week’s curry salmon was so good I did it again this week.  On Sunday night (food prep time) I coat a large piece of salmon with lime juice and curry power, then roast it in the oven for ~12 mins on 375.

Mixed with grapes and raw pepitas (again).

Curried Salmon and Grape Salad

Meal 3:

Lunch is another recipe I cannot wait to share… but I will.  Mostly because I really hate editing pictures, so I’ve procrastinated too long to share it today.  It’s a new, healthy version of the Spaghetti Pie my mom used to make when I was growing up.  I ate it for lunch with a side of cucumber slices.

I took it to Starbucks where I spent the afternoon working.  Shameless.

Spaghetti Pie

After lunch I drank my green tea with a little dessert surprise.  They have a new carrot muffin, and the barista brought around samples for the patrons.

It’s delicious.  Probably loaded with sugar.

Starbucks Carrot muffin

Meal 4:

This snack was also taken in to Starbucks.  Tuna salad mixed with celery, cauliflower, red onion, coconut vinegar, and Brown Beer Hummus.  No one seemed upset by the tuna smell. 

Tuna Salad

Meal 5:

Another meal on the go.  I had a leg appointment with my trainer before dinner, so I took my whey creation with my to the gym.  372 calories later, I inhaled this.  It’s a repeat… but I love it.  Carrot Cake Overnight (Over-afternoon?) Oats:

Carrot Cake Whey Overnight Oats

Carrot Cake Overnight Oats

  • 1 carrot, grated
  • 1 scoop French Vanilla Designer Whey
  • 1/4 C raw oatmeal
  • 5 g creatine
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/8 tsp freshly grated ginger
  • Water (just enough to mix the powder… maybe 3 T?)

Mix, let soak for at least an hour to allow oats to soften and flavors to meld.  Enjoy!

Meal 6:

After I got home (it’s a 40 min drive), I was hungry again.  Leg day leaves me ravenous!

This came together really quickly thanks to my Sunday  meal prep.  This Mexican-ish bowl had a crumbled turkey burger (pre-cooked with Mexican spices), spinach, parsnip “rice,” salsa, and an eggplant chip on the side.

Healthy Mexican Bowl

Meal 7:

My Greek yogurt addiction is still going strong.  This bowl was the perfect end to the day.  It’s hard to believe it was healthy!

I mixed my Greek with cinnamon and peanut flour (purchased from iHerb – use code USO924 for a discount) and a little stevia.  The toppings are banana, cacao nibs, coconut shreds, cocoa powder sauce (cocoa powder + liquid + stevia), and a crumbled Nutty Quinoa Fuel Bar.

PB + Banana Greek Yogurt Bowl

Balsamic Strawberries and White Chocolate Cream

Balsamic Strawberries & White Chocolate Cream

  • 1 Ezekial english muffin (or other bread)
  • 1/4 C no-salt cottage cheese
  • 1 tsp chia seeds
  • 1 T unsweetened vanilla almond milk
  • 1/2 scoop White Chocolate Designer Whey
  • 1/2 tsp cinnamon
  • 1/4 tsp butter extract
  • 3-4 drops lemon liquid stevia
  • 1/8 tsp freshly grated nutmeg
  • 1/4 C strawberries, sliced
  • 1/2 tsp aged (or reduced) balsamic vinegar

Toast english muffin and set aside on a plate.

In a small blender, mix cottage cheese, chia seeds, and milk until desired level of “smooth” is reached.  Add liquid as needed.

Stir in protein powder, cinnamon, extract, stevia, and nutmeg.

In a small pan, saute strawberries and balsamic until warmed and becoming soft, ~2-3 mins.

Top the toast with protein cream and berries.  Enjoy!

***

The protein count for the day: 157.9g. Other good news: I went for my annual at my Dr. (ladies, you know the one), and I’ve gained 7 lbs since last year!!!  That’s muscle.  Woot!

What is your favorite way to get more greens in your diet?

Do you use protein powder?  What is your favorite?

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