(Mostly) Raw Vegan Taco Salad

April 18, 2014 By Laura

Have you ever met a raw foodist?

I don’t get it…

I do get that it can be fun sometimes though! Like veganism. It forces creativity, which I love. Also, I love bacon.

A raw vegan taco seems strange, but this was so good it even surprised me. You could go all raw if you took the time to marinate the mushrooms and omitted the lentils. I’m not that patient.

While it didn’t include bacon, I barely missed the meat in this vegan taco salad creation. Sautéing the mushrooms with aminos gave it a delicious saltiness the was reminiscent of meat. Plus, anything you top with guac is a win.

I also love having a texture contrast with the crunchy raw bell peppers. A bite of that with the creamy guacamole and juicy tomatoes was a fiesta in my mouth. #twss

On the side I had some dehydrated kale chips, courtesy of Whole foods. Gotta have chips with my guac!

(Mostly) Raw Vegan Taco Salad

Taco “Meat”

1 portobello mushroom, diced
1/4 C cooked lentils
Juice of 1/2 orange
1 garlic clove, minded
1 green onion, chopped
2-3 sprays Bragg’s Liquid Aminos (~1/8 tsp)
1/4 tsp cumin
Sprinkle of cinnamon

Guacamole

1/2 ripe avocado
Juice of 1/2 lime
1/4 tsp cumin
1/2 jalapeño, diced
1 T onion, diced

Toppers

Bell pepper
Tomato
Mango
Cilantro
Freshly ground pepper

Cauliflower “Rice”

1 C cauliflower florets, pulsed in food processor to a rice-like state

Sauté taco “meat” ingredients until tender.

Meanwhile, mash together guacamole ingredients. Prep desired toppings and cauliflower rice.

Plate rice and stack remaining components on top.

Take a picture (because it’s pretty) 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. 🙂

An InLinkz Link-up

***

I just realize I should have saved this recipe for Cino de ~~Drinko~~ Mayo!

Do you like raw food?

Will you celebrate Cinco de Mayo?

Protein Lessons + WIAW

April 9, 2014 By Laura

Learning lessons is a theme in my life lately.

Some I’d rather not learn, but that’s another story.

Despite having done this cleanse 3 times before, I’m learning a whole new lesson with this one. It’s about protein. I had NO idea how much energy and strength I was getting from all the protein I took in! The first 10 days of the cleanse are meat-free. It also eliminates common allergens, so I can’t even replace that protein with soy, dairy or eggs.

I have a delicious, clean pea protein powder from Growing Naturals that accounts for most of my intake. I also have some from quinoa, lentils, and seeds… but that’s really not much. With the “rules” of the cleanse, I end up eating about half my normal amount of protein and twice the carbs. Carbs give energy, right? Notsomuch. I’m tired. I’m sleeping more and having to lift lighter. Apparently carbs give energy when you have enough protein.

I did get through my back and tri workout. Fueled by dates and tahini, I took a moment to twerk in the empty squat rack for Arman and Lucie. Refueled with a protein smoothie made with strawberries, raspberries, basil, coconut, and spinach.

Lesson two is hunger. I’m a bottomless veggie pit. I eat stacks of vegetables (and fruit), but they don’t have the same staying power that protein does. Kudos to the vegan body builders out there… I have no idea how they do it!

Curious about protein? Click here for a piece I wrote for Growing Naturals on the importance of protein before and after a workout. And then check out these 30 High Protein Breakfasts from many of my FitFluential friends!

This WIAW is the end of my first week on the 21 day cleanse. I’m definitely in a good groove, but anxious to add some lean protein in on Friday!

Read on for my eats, and then check out Jenn’s blog for everyone else’s delicious creations!…

Super Clean Eating is Fun

April 7, 2014 By Laura

People turn their noses up at the word “cleanse.”

Yet they embrace the McDonald’s…

This cleanse is my favorite because you can eat. Don’t get me wrong, I do miss peanut butter and meat. However, judging from the way my body has responded, I needed the break. I’ll refrain from the TMI, but let’s just say I’m definitely cleaner!

The other awesome thing about this cleanse is the creativity it inspires. Check out of some the fun stuff I’ve made in the past few days!

…

Creamy (Raw) Red Pepper Soup

April 4, 2014 By Laura

Rules can inspire creativity.

Translation: nobody puts baby in a corner!

One of my favorite things about this particular cleanse is that, while there are parameters, the rules are easy to work within.

For instance, one of the guidelines is to eat more raw veggies than cooked. I love raw vegetables, but sometimes that can get a bit boring. Raw soup, on the other hand… that’s interesting! Eating a soup raw may seem strange, but it really is good. And perfect for this warmer weather!

The cool thing about this chilled soup is the creaminess. The avocado and hemp seeds lend healthy fats and a smooth, cooling factor that is the perfect compliment to the jalapeño kick.

Red pepper and carrots add a natural sweetness. It’s still early in the season, so I added just a bit of stevia. I may or may not have added an extra jalapeño in my version… don’t worry, that’s not in the recipe as written below.

All you need is a blender to make this souper-easy soup. I used my Vitamix, but any high-speed blender would work. If you chop up the veggies a little more, I think you could even make it in a Magic Bullet!

[tasty-recipe id=”18074″]

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. 🙂

An InLinkz Link-up

***

I always feel a little high after eating raw – is that just me?

What inspires (or forces) you to think outside the box in the kitchen?

Are you a raw food fan?

Mocha Plantain Protein Bread with JAVAPRO

March 28, 2014 By Laura

Some days I need a caffeine IV.

The following post is sponsored by FitFluential LLC on behalf of JAVAPRO.

I’m actually not a huge coffee drinker. It takes too long for me to drink! By the time I’m half way through the cup, it’s cold. That’s not to say I couldn’t use the caffeine. I’m not a morning person, and the flourescent lights in my office don’t help matters.

What I do love are protein powder creations. Since I can’t bring myself to drink enough regular coffee, I was thrilled with Nature’s Best offered me a bag of their new Mocha JAVAPRO whey protein powder. It never even crossed my mind to drink it. I was excited to bake with it!

Side note: I’ve never actually had a traditional protein drink just mixed with water.

This is protein powder is unique because it includes real coffee! Finally, a way to get my caffeine fix without struggling to finish a hot cup ‘o joe. I immediately used the JAVAPRO protein powder in my traditional untraditional way. It may seem strange… but it’s good!

Mocha plantain bread! With peanut sauce… is there anything peanut butter isn’t good with?

I’d made a Gingerbread Protein Bread in the past, and I used that recipe as the base for this mocha java version. The mocha flavor was perfect for this chocolate lover, and I really enjoyed the shot of energy the cake-like bread gave me. Plus, who doesn’t want an excuse to eat cake for breakfast?

One serving of the protein powder packs 20 grams of protein and 80 mg of caffeine; perfect for pre-workout muscle fuel for endurance and energy! For more information, check out their Facebook Page.

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Mocha Plantain Protein Bread

1 medium plantain, fully ripe*
1/2 cup liquid egg whites
1 tsp cinnamon
1/4 tsp no sodium baking powder
1 serving mocha java protein powder (31 g)

Preheat oven to 350.

In a small blender (I used a Magic Bullet) blend all ingredients except the protein powder.

Add protein powder and blend again until just combined.

Pour into a prepared pan (I used 8-in round) and bake for 15 mins.

Makes 2 servings.

*A plantain is fully ripe when the skin has turned almost black; it will be aromatic and sweet.

Approximate nutritionals (for 1 serving): 161 calories, 1.2 g fat, 124.9 mg sodium, 21 g carbohydrates, 1.9 g fiber, 9.4 g sugar, 17.4 g protein

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

An InLinkz Link-up

***

I’m gearing up for a weekend of fun… two of my most #strangebutgood blends, Heather and Sarah, are in town!!! Follow our shenanigans on Instagram!

Are you a coffee person?

Have you ever made a plain protein shake (protein + water)?

Strange But Good Bison Cakes + WIAW

March 26, 2014 By Laura

Fast food wine shakes?

Something about liquor and dairy scares me.

Red Robin ain’t skeered. They are rolling out a boozy little ice cream number mommy can enjoy. Wine. Ice cream. The shake? A Mango Moscato Wine Shake made with wine, vodka, mango puree and vanilla soft serve. Hmmmm…

Photo: Red Robin

The target market is 35- to 49-year-old moms “in need of a break.” A $7.49 break. It better be a big shake!

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This WIAW I had a seriously fun day of food. You can’t go wrong with pancakes for dinner!

Read on for my eats, and then check out Jenn’s blog for everyone else’s delicious creations!…

Mexican Quinoa & Sweet Potato Casserole

March 21, 2014 By Laura

New kitchen methods fascinate me.

The stranger the learning, the better!

This week’s ingredients aren’t necessarily strange, but the way I cooked it was strange to me. It’s a quinoa casserole… but you don’t have to cook the quinoa first! Perfect for the lazy chef. ~~Like me.~~

For some reason I have a mental block about cooking grains. It seems like SO much effort. I know this is totally irrational, and I make other things that take much longer. It is what it is. When I saw this recipe from Lee where she simply baked the quinoa uncooked, I knew I had to try it.

I used Mexican flavors here, but I’m excited to try the method with other flavor profiles (French is next on the list!). It’s one of those magical recipes that seems like it took a ton of effort, but is incredibly easy. It’s a one dish meal – I just tossed everything in a bowl to mix and transferred it to the dish.

Random story about my dish – it was just returned to me by a friend. She’d had it for 2 years from when I brought over these Mexican Black Bean Brownies to an Oscar party. LOL!

If you like heat, you’ll love this. If you don’t, I’d keep the paprika but leave out the cayenne. The smoked paprika is a must for me. I love that smokiness with the Mexican spices and the slight sweetness from the sweet potato.

Between the bean and the quinoa, this makes for a fantastic protein-rich vegan dish!

Mexican Quinoa and Sweet Potato Casserole

1/2 C quinoa, uncooked and rinsed
1/2 C vegetable broth
1/2 can (8 oz) salt-free black beans, rinsed
1 can (15 oz) diced tomatoes
4 cloves garlic, minced
1 tsp cumin
1/2 tsp cayenne
1/2 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp turmeric
1/4 tsp cinnamon
1 small white (or orange) sweet potato (~275g), diced

Preheat oven to 350F. Prepare a baking dish with nonstick cooking spray.

Place all ingredients into a large bowl and miix until everything is evenly combined. Pour into baking dish, spreading evenly to combine.

Cover with foil and bake for 75 mins, or until sweet potatoes are tender and quinoa is cooked.

Makes 9 servings.

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

An InLinkz Link-up

***

I’m so excited for this weekend – I’m going to see some of my old teammates at the Atlanta Rollergirls‘ Bout!

Do you have certain foods that seem like a lot of effort to cook?

What is your favorite quinoa dish?

7 Tofu Meatless Monday Recipes

March 17, 2014 By Laura

I’m a big meat eater.

That’s an understatement. It’s also what she said.

Oddly enough, I went vegetarian for a while and even vegan for a hot minute. I realized my body does better with meat in my diet, but I learned a LOT about ingredients and creativity from those meatless months.

This Meatless Monday MMAZ Heather chose one of my favorite ingredients: Tofu. In honor of my meat-free days, I opted to do a round up of some of my favorite tofu recipes. I still include these in regular rotation!

Grilled Protein PB&J

…

(Mostly) Raw Vegan Taco Salad

(Mostly) Raw Vegan Taco Salad

Protein Lessons + WIAW

Super Clean Eating is Fun

Creamy (Raw) Red Pepper Soup

Mocha Plantain Protein Bread with JAVAPRO

Mocha Plantain Protein Bread

Strange But Good Bison Cakes + WIAW

Mexican Quinoa & Sweet Potato Casserole

Mexican Quinoa and Sweet Potato Casserole

7 Tofu Meatless Monday Recipes

Grilled Protein PB&J

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