Sprint 2 the Table

Appetites and Adventures

Kiss My Cauliflower

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Do you ever wonder where expressions come from?

Rough as a cob?  Wait… I know where that came from…

In the South, but “kiss my grits” is accepted as a nicer way for asking someone to kiss your hind end.

I’m a terrible Southerner.  I don’t sugarcoat.  I’ll tell you to kiss my ass if you deserve it. 😉  Food preferences are another way in which I fail as a Georgia girl.

Things I don’t like:

  • Cornbread
  • Fried okra (or any okra)
  • Honey Baked Ham (it’s at EVERY potluck)
  • Jell-o molds
  • Ambrosia
  • Green bean casserole
  • Grits

Correction.  I like grits my way: strange but good.

In my family Christmas brunch is the most anticipated meal.  We break out the mimosas, crank up the Christmas tunes, and create a meal that is much larger than necessary.  Growing up, a traditional Southern brunch in my house included biscuits, hot choc (chocolate gravy), bacon, eggs, and grits.

The fun thing about my family is that we don’t feel the need to stick to tradition.  Variety is the spice of life!  Therefore, this Christmas morning instead of suffering through the sand-like, over-buttered Southern classic, I’ll be enjoying cauliflower.

Cauliflower Grits

I’ve long been a fan of using cauliflower as a rice or flour substitute.  It provides a neutral, low carb base for virtually any flavor.  I’ve used it for Thai-inspired bowls, my favorite Mexican Rice Bowl, and even as the base for pizza crust.

As I researched Christmas morning breakfast ideas, I thought why not use it as grits?  Cauliflower even looks like grits after a good pulse in the food processor.

Cauliflower Grits

Admittedly, I was even a little surprised when this strange but good take on grits actually worked.  You can add any flavors you like.  I was feeling a savory breakfast and added lots of black pepper and garlic.

It’s also much easier than grits.  There are no concerns about it sticking and you don’t have to wait 25 mins.  My “grits” were done in less than 10 minutes!

Cauliflower Grits

Topped with a runny egg and served with a vegan maple sausage and toast, this is a classic breakfast will never be the same!

Thank you to everyone who participated and/or checked out the first Strange But Good link up Friday!  If you read earlier in the day, check back and see all the odd deliciousness people added over the weekend.  We’ll be doing it again this Friday – please join in!

Cauliflower Grits

Kiss My Cauliflower

  • 100g cauliflower florets
  • 1/4 C unsweetened almond milk
  • 1/4 tsp butter extract
  • Garlic powder
  • Freshly ground black pepper

In a food processor (or Vitamix), pulse the cauliflower florets until they are fine, like couscous or small rice.

Grease a skillet  (I used PAM) and place on stove top over medium-high heat.

Pour the cauliflower “grits” into skillet, add milk and butter extract (you can also use “real” butter).  Stir until combined.  Add garlic powder and pepper to taste.

Cook until the “grits” warm and become tender (~5 mins).

Taste and adjust seasonings as needed.

Makes 1 serving, easily multiplied.

***

My heart goes out to the community and families affected by Friday’s tragedy… I was going to post about it but cannot find the right words.  Take a moment today to send thoughts of light and courage to those that lost, and to appreciate all that we have.

If you celebrate, do you do a big Christmas morning brunch? Do you know what you’re having this year?

Do you dislike any foods from your region/culture that everyone else seems to love?

Strange But Good

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Do people ever look at you oddly when you pull out your lunch?

 

I consider it a personal failure if this doesn’t occur daily.

You know the “look.”  They cock their head, raise their eye brows, and slightly wrinkle their nose.  You know what’s coming next… “What is that?”

Welcome to the world of Strange But Good. 

sprint2table-strangebutgood-GREEN-2

 

A lot of things healthy living bloggers/readers eat wouldn’t be considered strange inside this community; however, your co-workers, friends, and families probably give you the “look” when you top your oatmeal as if it were a bowl of fro-yo, for instance. Those things count as Strange But Good!  If it’s a combo that this community would think is strange, even better!  Not a requirement though.

Here are my creations this week that certainly earned me a couple of stares:

Exhibit 1

It’s a cross between a sweet potato pie, a pancake, and an omelette!  This was a creamy, cake-y, breakfast from heaven.  I loved the pie flavors and silky texture in this omelette-like pancake.

You know that sweet potatoes are best topped with peanut butter, so I created a maple-peanut butter sauce to use as my syrup.

SP Eggs

Sweet Potato Pan-lette

  • 1/2 C mashed sweet potato
  • 1/2 C egg whites
  • 1/2 tsp vanilla extract
  • 1/2 heaping tsp cinnamon
  • 1/4 tsp ginger
  • 1/8 tsp nutmeg
  • 4-5 drops vanilla liquid stevia (optional)

 

For the sauce:

  • 1 T peanut flour
  • 1 tsp ground flax
  • 1/4 tsp maple extract
  • 2-3 drops vanilla liquid stevia

 

Combine all pancake ingredients into a medium bowl and stir until smooth.  Pour into a prepared (I used PAM) skillet and cook as you would a pancakes (~2-3 mins on each side).

Note: I made this as one huge pancake, but I’d advise you to turn it into 2.  It required some serious acrobatics and two spatulas to flip.

Meanwhile, stir together sauce ingredients in a small bowl.

Plate your pie-cakes, top with peanut butter syrup, and enjoy!

 
Exhibit 2

The idea of a spicy tuna salad may not be so strange.  We all like a spicy tuna roll.  But what about spicy tuna with peanut flour?  It’s a Pad Thai take on a lunch-lady staple!

You could mix in any veggies here, but I really liked the sweetness of the red pepper with the sriracha heat, and the nutty flavor from the zucchini was particularly good with the peanut sauce.

Pad Thi-na Salad

Pad Thai-na Salad

  • 2 T peanut flour
  • 2 tsp sriracha
  • 1/4 tsp cumin
  • Juice of 1/3 fresh lime
  • 2 T almond milk (or other liquid)
  • 1 can tuna, drained
  • Cilantro
  • Zucchini
  • Red pepper
  • Pepper, to taste

 

In a small bowl, combine the peanut flour, sriracha, cumin, lime, and milk.  Set aside.

In a medium bowl, add your canned tuna and break up with a fork.  Pour peanut sauce over the tuna and stir until combined.  Add remaining ingredients.

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Want to Join?

All you need to do to join this link up is create a concoction that is Strange But Good, post it with the Strange But Good logo, and link up to your recipe.  (See below for code.)  On the Strange But Good post each week, you’ll see a link to add your own recipe and picture at the bottom of the page.  I’d prefer you use a new strange but good dish, but if you realllly have a good previous one you can add it.

Not a blogger?  You can play too!  Send me an email with a picture of your food and a brief description by noon on Thursday and I’ll include it in Friday’s post (too late this week, obv… but next week it’s on!).

 

Sprint 2 the Table

 

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



Pushing Forward

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Time is scarce.

I’m sure that was a newsflash to everyone…

Lately I’ve been struggling with wanting to move forward in several areas of my life, but lacking the time it takes to make the necessary changes.

In the gym I’ve been rushing through workouts because I’m so busy at work.  I’m still putting in the effort, but my rest time suffers.  Last night I took the time to more thoughtfully move through my workout and take the rest I need between sets.  Lo and behold, it paid off!  I hit a new bicep curl PR for the first time in weeks.

I really wanted to tell all of the guys in the weight room, but I managed to bottle my 8-year-old-on-Christmas-morning excitement.  I did tell my concierge and he noted that I look bigger. 🙂

The next thing I’d like to do more with is developing recipes.  My Recipage still needs to be completed, and I have a few new recipes I need to share with you guys from 2-3 weeks ago.  I’ve been too lazy to edit pics.  Is that terrible or what?!

I want to get back to posting more food.  I’m still cooking a lot, but lately I’ve been rushing around too much and not bothering to measure/take “good” pics of anything I’m eating.

Tonight is a great example.  I was in a rush and made my cauliflower pizza crust again.  This time I used different spices that worked really well… but I didn’t write it down.  I also didn’t take a pic… which I really needed to do so I could join Heather’s Meatless Monday A-Z link up.

She might kick me out for this one, but I DID use this week’s ingredient – quinoa – to make a vegan version of my Cauliflower Pizza.  The binders in the crust were a flax egg and quinoa flakes.  Check out the original recipe here.

Recycled pic… but this crust is sturdy enough to eat by the slice!

Finally, I’ve been wanting to make forward progress on is this blog.  My goal is to make it more interactive.  I love all of your comments, tweets, and emails, and I wanted to find ways to be able to get to know you better and make sure I’m posting things you’re interested in.  Step one was the Facebook page I created last week.  (Pretty please “like” me!)  Step two is what I want to share today.

For weeks I’ve been threatening to start a “Strange But Good” link up.  Now that I have a snazzy new logo, I have no excuse not to get it together and brave the Linky thing.  This Friday will mark the first ever Strange But Good Link Up!  

 

 

Here’s the deal.  A lot of things healthy living bloggers/readers eat wouldn’t be considered strange inside this community; however, your co-workers, friends, and families probably give the strange looks when you load up your sweet potato with almond butter, for instance.  Those things count as Strange But Good!

You get bonus points if it’s a combo that this community would think is strange.  This could be something like my Vegan PB & Zeggs, or this Chocolate Protein Red Cabbage Ice Cream many of you thought was bizarre:

Want to play?

All you need to do is come up with a concoction this week that is Strange But Good.  Just add the Strange But Good logo to your post and link up to your recipe.  (Copy the code below.)  On the Strange But Good post each week, you’ll see a link to add your own recipe and picture at the bottom of the page.

Sprint 2 the Table

 

Not a blogger?  I still want to see your strangeness!  Send me an email with a picture of you food and a brief description by noon on Thursday and I’ll include it in Friday’s post.

It would be fabulous if everyone would use #strangebutgood in any Tweets and Instragrams of your creations. 🙂

***

I’m SO excited about this link up!!!  I’ve been thinking of how strange a concoction I can come up with to share.  Bwhahaha!

Do you struggle with finding time to make forward progress?  How do you do it?

 Is there anything specific you’d like to see more or less of on the blog?  

The Good, the Bad, and the Strange

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Obviously these aren’t always mutually exclusive in my world.

Consultants will advise you to “sandwich” bad news.

If you have to deliver bad news or feedback, one theory is to begin with a positive, followed with the negative, then end on a positive.  A positive sandwich.  I’m not your traditional consultant – I prefer to get the bad out of the way immediately.

This bad in this post isn’t news (at least I HOPE it’s not new to anyone).  I saw this on Instagram, and I think you’ll agree this spotting method is never good: 

And now for the #strange but good. 🙂

Despite Because of my insane diet, I’ve managed a good deal of #strangebutgood recently.

 ________________________________________________________________________________

1. Airplane Protein Muesli Pudding

2 days after the trip I chronicled in yesterday’s Healthy Traveling Food post, I had to do it again.  This time I had a very early flight and brought breakfast on the plane.  A (recycled) container of muesli, protein powder, strawberries, and walnuts.

Before boarding, I asked the coffee shop for a larger glass so I could mix it up without spilling on the plane.  Once seated, I asked the flight attendant for some water to make it a pudding-like consistency.

Not too shabby… but I’m fairly certain the person next to me though I was insane. 

2. Chicken ‘n Pears

This was from before most of the fruit was cut from my diet, but I had to share because it was a very #strangebutgood breakfast!

I cubed some pre-cooked chicken and sautéed it was a diced pear in a quick sauce of low-fat coconut milk (NOT as good and the real thing), cardamom, and ground flax.  I had my doubts about this one, but it was pretty good… it would have been even better for dinner over some parsnip rice.

3. My New Brinner

This kind of goes with #2 above.  Brinner normally is breakfast for dinner.  Lately I’ve been eating dinner for breakfast.  At least that’s what it feel like when I’m eating chicken at 8am.

If you’re going to have to eat chicken at breakfast, I recommend my Cinnamon-Flax Chicken.  It almost make it like breakfast.  The roasted grapefruit on the side was fabulous, and I coated my no-sodium Ezekial toast with fantastically creamy new peanut flour combo.

Peanut Flour Spread

  • 1 T peanut flour
  • 2 T Greek yogurt
  • 1/2 tsp cinnamon
  • 1/4 tsp butter vanilla extract (yes, this combo does exist – I found it at Home Goods)
  • 2-3 drops liquid Stevia

4. Chocolate Red Cabbage Ice Cream

The consensus last night on Instagram is that this is strange.  I can’t take credit for this strange idea though!  The Vitamix demo guy always makes a red cabbage “ice cream” when he’s at Whole Foods.  His doesn’t have protein (I think he just adds apple juice), so I’ve been making my own post-workout Chocolate Red Cabbage Ice Cream.

Once you get over the color, it’s really quite good.  You can’t taste the cabbage, and it adds a lot of volume so you feel like you’re eating a gigantic bowl of ice cream.

Chocolate Red Cabbage Ice Cream

  • 90g red cabbage (~1 C)
  • 1 scoop chocolate protein powder
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla
  • 1/4 tsp Guar Gum (optional, but adds creaminess)
  • 7-8 drops liquid stevia
  • Ice + water, to taste

Place everything in your high-speed blender and mix until creamy.

Notes:

  • If your protein powder isn’t very chocolate-y, try adding some coca powder or chocolate extract
  • You could do this in a smaller blender, but you need to be sure you cabbage is cut into small piece before blending. 

5. Lee’s Cauliflower Tuna Hummus

Lee @ In My Tummy was holding me to my idea to start a #strangebutgood link up… but I’ve been so busy with work travel and training that I haven’t been able to organize it.  Being the awesome blogger she is, she agreed to share her #strangebutgood creation anyway! 

Starting with a recipe for Cauliflower Couscous as the base, Lee funk-ed it up by adding tuna and hummus.  Brilliant!!!  From Lee: “It was surprisingly good!”

Totally trying this.

***

 I really am going to do the link up.  My competition is November 3rd and I hope to get myself together after that. #thebestlaidplans

Have you had any #strangebutgood items lately?

How do you prefer to give/receive bad news/feedback?

Strange But (Mostly) Good

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Strange is good, but not always.

 

Source: www.huffingtonpost.com

 

I don’t know if I can get on board with this.  Maybe the Cinnamon & Sugar.  Pumpkin Pie Spice is really pushing it.  Certainly NOT the White Chocolate & Peppermint.

The Huffington Post agrees with my assessment.  They compared the Cinnamon & Sugar to Cinnamon Toast Crunch.  They couldn’t take more than a bit of the White Chocolate & Peppermint, calling it a “horrible abomination to humanity.”  These interesting chip flavors are set to debut in November.

 

Who am I to judge?  Some of you may think items on this Friday’s “Strange But Good” list are just as revolting.

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1. Banana-Cottage Cheese Toast.  With Bacon.

I mixed up some no-salt cottage cheese, 1/2 a mashed banana, cinnamon, peanut flour, and just enough almond milk to keep it from being dry.  Then I slathered it on top of a toasted piece of P28 High Protein Bread… and topped it with a teeny bit of crumbled bacon.

Sweet, salty, creamy, and crunchy.  This breakfast was everything I could want.  Clearly this was before the great sodium cut.

Side note: one of my favorite ATL chefs, Kevin Gillespie, now has an online show.  Check out “The Bacon Show.”

 

2. Dilly Salmon and Raspberry Salad

After the blood orange and curried salmon salad success I posted on Wednesday, I decided to keep going with the salmon combos.  This salmon was pre-coked in dill and lemon, them I shredded it and mixed it with raspberries, fresh basil, and crushed Marcona almonds.  Ah-mazing.

That bite from the raspberries was perfect with the salmon and the crunch factor from the almond sent me over the edge.  A healthy fat win.

 

3. Vegan Softserve with Sriracha

While Allie was in town last weekend, we hit up Dough Bakery, one of my favorite vegan spots in Atlanta.  They offer vegan softserve cups, cones, or shakes. I opted for the cone with sprinkles… and then I eyed the Sriracha left over from our biscuits.

Sweet and spicy… I wanted it to be better than it was.  It needed another component.  Maybe if it had been a sriracha chocolate sauce?  Strange… still mostly good.

 

They also had zombie cupcakes.  I refrained, but I had to share this picture of Halloween strange But Good-ness: 

 

4. Semi-Homemade Hotel Breakfast

PSA: The Homewood Suites in Ft. Worth, TX doesn’t serve oatmeal everyday.  They alternate them with grits (welcome to the South).

Luckily I had a BYOP (bring your own protein) back up plan.  I’m surprised the TSA didn’t take my bag with all the goodies I packed.

Into my bowl went:

  • 1/2 a mashed banana
  • Mini-box of Cheerios
  • 1 serving protein powder (pre-mixed with flax before I left)
  • Sugar-free syrup (first time I’ve seen that on a b’fast bar!)
  • Peanut butter

 

It wasn’t half bad!  I wish there was cinnamon, but the stuff they had was pre-mixed with sugar.  Remember to mash the banana first if you’re working with one bowl.  It gets messy if you try mashing with the cereal in the bowl (not that I would know…).

My awesome boss didn’t even blink an eye. 🙂

 

5. Vegan PB & Zeggs*

I know I posted this with the recipe on Wednesday, but I have to give it another shout out.  Since the loss of egg whites, I needed a new way to enjoy my PB& Jeggs creations.

Scrambled tofu is a great, low sodium alternative to eggs!  I am so in love with my Peanut Butter and Carrot scramble (PB& Ceggs)… naturally I had to try it with zucchini too.  New favorite Meal 6 is PB & Zeggs.

My only changes were to use grated zucchini in place of carrot and used almond extract in place of the maple.  Topped with extra cinnamon because I’m an addict it’s good for you.

*I suppose I should name this PB & Zofu… but that just doesn’t sound as good!

 

Bonus Round:

This is a bonus because I’m not telling you what it is until Monday!  Let’s just say it was delicious.  Any guesses?  2 hints: it was for Meal 2 on Thursday…. and it contained 20g of protein. 🙂

***

I’m thinking of hosting a bi-weekly (weekly?) “Strange But Good” round-up.  Would anyone be interested in participating?

Would you try those funky Pringles flavors?

What’s the strangest thing you’ve eaten this week?

 

Super Tuesday

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You’re unique.

 

Just like everyone else.

It seems like everyone has done a “September Superlative” post!  I’m being a copy cat… but in a unique way because I’m doing it late.  😉

 

1. Most Popular:

Microwave Protein Cookie + WIAW – This nutty, protein-filled 30 second cookie was the most viewed post in September.  I also loved this post because it highlights a few of the many reasons women should lift weights. 

 

 

2. Most Likely to Win a Bar Fight

This Tequila-Lime Tilapia would kick your dinner’s butt.  And it would walk out in a perfectly straight line ’cause the booze (mostly) cooks out.

 

 

3. Most Versatile

What isn’t better layered like a parfait?  I’m awarding my Protein Parfait the Most Versatile because I’ve made it a million ways.  The original was a Tiramisu Protein Parfait, but September’s flavor-of-the-month is a Pumpkin Tiramisu.

 

A few friends have made their own versions.  Check out this Chocolate-Peanut Butter version from Sarena:

 

 

4. Most Unique

This is a no-brainer.  #sorryimnotsorry to be Captain Obvious, but most unique is all about the “Strange But Good” posts.   I’m craving peaches, so I’m going to call out the post with the Salmon-Peach Salad:

 

 

But you should check out the follow-up post for more #strangebutgood… like Mexican Hot Chocolate Protein Ice Cream.  If that’s still not enough strange, click on over to Lauren’s blog.  She’s featuring some weird combos today, including my PB & Jeggs!

 

 

5. Most Photogenic

It’s no secret that I abhor taking pics.  It’s a necessary evil for me as a blogger… so when I get one that I really like, I get excited.  This Fig and Edamame Salad with Sriracha-Lime Vinaigrette was pretty and delicious (fashionable and functional?). 

Honorable Mention

This isn’t a September post, but I have to give it some love… my Mexican Cauliflower “Rice” Bowl was included in Fitness Magazine’s 11 Easy Lunches to Lose Weight!

***

I wasn’t cool in high school, so no superlatives for me.  Even more reason to Bogart an entire blog post giving them to myself.  Bwhahaha!

Did you get a superlative in school?

What would your superlative be for the month of September?  Brag on yo’ self!

 

More Strange, Still Good

By

It’s a theme in my life.

 

Except in the dating scene.  Strange = bad.

Two Fridays ago I wrote a post of some of my favorite Strange But Good concoctions… and 2 weeks later I of course have more to share!

 

Before we dive into the realm of odd: there is an Atlanta blogger potluck meet up this weekend.  If you want to come and haven’t received an email, send me a note and I’ll forward the invite to you!  The more the merrier. 🙂

 

Ok.  Back to the strange fun stuff:

1. Salmon + Blackberry Salad

You guys may have seen this on WIAW…

 

I mixed 4oz salmon, 2 T fat-free ricotta, a little cinnamon, a little unsweetened almond milk, and blackberries.  It was strange but oh-so-good.

 

 

2. Mexican Hot Chocolate Protein Ice Cream

Hot ice cream?  Why yes… there is cayenne in it!  this sweet-heat treat was a fantastic midnight snack.  The green tint comes from spinach… but that’s standard, not strange.

 

Mexican Hot Chocolate Ice Cream

  • 1 scoop chocolate protein powder
  • 1 tsp cinnamon (or 2 sticks)
  • 1/2 in piece ginger
  • 1/4 tsp cayenne (can adjust to taste)
  • 1/4 C unsweetened chocolate almond milk
  • 2 C spinach
  • 5-6 drops liquid stevia
  • 1/8 tsp guar gum (optional)
  • Ice, to taste

 

It’s topped with Walden Farm’s Sugar-Free Caramel… but honestly… that’s more strange than good.

 

 

3. Bacon-Ricotta Stuffed Sweet Potato

After news of the impending bacon shortage… I was craving bacon.  I stuffed a locally-grown pre-cooked sweet potato with with ricotta and then crumbled a small piece of pre-cooked bacon on top.  Then I placed it int he oven under broil while I made a quick vegan tempeh stir-fry.

 

Vegan + Bacon = Tasty Dinner.

 

 

4. Zucchini Bread Protein Batter

This is Strange But Good PROOF!  Debbie @ Accidentally Delish gave it a try for WIAW:

 

From Debbie: “You don’t even taste the zucchini. I promise.”

Click here for the full recipe.

 

 

5. Lightlife Portobello Burger with Sweet Potato-Chipotle Spread

This was strange but good on 2 counts.  First, this Lightlife Portobello Mushroom Burger tasted downright meaty.  I was shocked – I even went back to check the ingredient list.  All vegetarian!

The best part?  It has a full 20g of protein. 🙂

 

 

Second, the sweet potato as a condiment.  It’s addicting… I’ve topped my salmon tortilla pizzas with it too.  I love sweet with a little heat (as if you couldn’t tell from the Mexican ice cream), and that was perfectly balance here with the sweet potato and chipotle.  Cumin added a warm, earthy flavor that was especially good with the meaty ‘shroom burger.

My dinner guests and I enjoyed the burgers in a very green way – on a field of spinach, cucumber, cabbage, broccoli, cilantro, and a few cannellini beans.

 

 

***Disclaimer: As a part of the DailyBuzz Food Tastemaker program, Lightlife provided me with a stipend and product for sampling.  All opinions are MINE. 🙂 ***

This series is brought to you in partnership with Lightlife, Live long. Travel light. To learn more, click here http://www.lightlife.com.

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Sweet Potato-Chipotle Spread

  • 1/4 C pre-cooked sweet potato, mashed
  • 1 tsp chipotle in adobo
  • 1/2 tsp ground cumin (or curry powder – both are good here)
  • 1 T unsweetened almond milk

 

Place all ingredients in a small bowl and mash to combine.

Use as a condiment on burgers, pizzas, sandwiches… or a dip for your favorite veggie sticks or chips!

***

I just realized how much sweet potato I’ve been eating.  These local ‘taters are just so tasty!

Do you have a favorite veggie burger?

What is your #strangebutgood this week?

 

Grilled PB&J with Peanut Tofu Butter

By

Comfort food will always reign supreme in my heart.

Even something close to the memory of your favorite comfort food can satisfy.  Take pizza, for example.  I LOVE good, Italian pizza but… It’s like gettin’ frisky.  All pizza is good, some is just better than others.

Cinnabon may be about to bust up my theory though.  They are apparently introducing Pizzabons.  Lucky ATL is their test market.  

[Photo: @AJCFoodandMore]

I can’t judge because I haven’t (and won’t) try it, but my hunch is that Cinnabon should stick with what it knows.

If I had to choose, grilled PB & J would be my #1 comfort food.  Growing up, my mom used to load the sandwich with lots of peanut butter (JIF) and my grandmother’s homemade muscadine jelly.  She would then butter the outside of the bread and grill it up like a grilled cheese.  The peanut butter would become runny and the buttery, crunchy bread was just the right contrast to the oozy-goozey center.

It’s been years since I’ve had one.  I can’t bring myself to put that much butter and gooey deliciousness on a sandwich.  This thing was probably close to 1000 calories.  That’s before the sides – Cheetos and chocolate milk (with extra syrup snuck in when Mom wasn’t looking).

When I was craving this particular sandwich yesterday, I decided to try to make a healthier version of my mom’s classic.

The bread was easy: I used my favorite P28 High Protein Bread.  The jam was also a no brainer – sugar-free Smuckers Strawberry.

The hardest part was the peanut butter.  I needed to achieve the right amount of gooey-ness, and actual peanut butter isn’t allowed on my training plan.  Time to get creative.  Peanut FLOUR is ok (it’s de-fatted), but it won’t melt.  It needs to be a creamy filling… and you know what’s creamy?  Tofu.

I blended my peanut flour with a serving of tofu and a couple of stevia drops for an amazing creamy, low-fat, protein-filled peanut butter.  Bam.

Rather then Cheetos I opted for apple sprinkled with cinnamon.  There was a little tofu-peanut butter left over, which made the perfect apple dip.

I never thought I’d say thing, but these days apple slices are legit more appealing than the processed orange cheese things.

Grilled Protein PBJ

Grilled Protein PB&J

  • Bread
  • 1 serving peanut tofu butter
  • 2 tsp sugar-free jelly
Peanut Tofu Butter
  • 3 oz tofu
  • 2 T peanut flour
  • 2-3 drops stevia

Pre-heat George Foreman grill, panini press, or grill pan.

Place Peanut Tofu Butter ingredients in a blender and blend until smooth.

Spread peanut butter and jelly on your bread of choice to make you sandwich.  Place in/on hot grilling apparatus and cook until each side is golden brown.

Enjoy!

***

To be clear: I have nothing against Cinnabon (outside of a general opposition to junk food).  Admittedly, the smell of their cinnamon rolls is intoxicating.  I just can’t imagine wanting a Pizzabon over a real pizza slice or a real Cinnabon.

Would you try the Pizzabon?

What was your favorite childhood meal?  Would you still eat it today?

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