Strange But Good: Tofu Tabbouleh Salad

September 27, 2013 By Laura

Sometimes the strange is right in front of you.

If you live in a city, it’s right in front of you more often than not.

For this week’s meal prep, I had all the ingredients to make my Quinoa Tabbouleh Salad again. Except the quinoa. I swear, between the plumbing, burning food, and general forgetfulness… there is some sort of black cloud over my kitchen this week!

That cloud lifted when I had a strange (but good) idea for a substitute. Better yet, it’s high in protein… tofu!

It’s a bit different texturally speaking, but the soft tofu works against the hearty, crunchy parsley. I loved the way the lemon juice and spices soaked into this making it even more flavorful!

I followed the original recipe almost exactly, but as an afterthought added a tablespoon of nutritional yeast. Vegan cheesy tabbouleh… why not? I already jacked up the traditional version. 😉

My tofu sub and the “cheese” add worked like a charm. And then I did what Tiggers do best.

Tofu Tabbouleh Salad

12 oz firm tofu, crumbled
1 large bunch fresh parsley, minced
1 medium tomato, chopped
1 small cucumber, diced
1/4 C red onion, diced
Juice of 1 lemon
1 T nutritional yeast
1/2 tsp pepper
1/2 tsp red pepper flakes
1/4 tsp ground garlic

In a large bowl, toss together parsley, chopped tomato, cucumber, onion, lemon juice, and seasonings.

Add the tofu crumbles to bowl and mix together. Adjust seasoning to taste.

Makes 4 servings.

Note: This stores well in the fridge for 3-4 days. It is even better on day 2 when the flavors have time to marry.

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. 🙂

***

I am so excited for next week. It’s my blog’s 3rd anniversary and I have a full WEEK of giveaways for My Favorite Things planned!!!

Does the Eeyore cloud ever seem to get stuck over your head?

Have you made anything strange lately? Link it up!

Sweet Potato Pizza Crust

September 19, 2013 By Laura

My name is Laura. I hoard booze.

Really.

Many of you were surprised that I could keep this pumpkin beer in my fridge – untouched – for 2 months. That’s actually easy for me. It’s mine. It’s not going anywhere. It won’t spoil. It will be there for me in 2 months (after my next figure competitions).

Going out… that’s another story. That lamb-stuffed squash blossom is seasonal! The beers on tap rotate! I might not remember to come back to try the bacon Manhattan! (Ok, ok… it’s unlikely I’ll for forget bacon). You get my point.

As such, this is (part) of my collection:

I don’t store my beer in the wine fridge. It was posing for the pic.

Many of you commented and tweeted about YOUR favorite pumpkin beers that I should try. Thank you for the suggestions! I would like to officially announce that I am open to donations. 😉

Enough about my sobriety. You know what goes well with beer? PIZZA! Kat has an awesome Sweet Potato Pizza Crust to share today!

I’m not-so-secretly hoping she’ll make me one to drink with my pumpkin beer in a couple of months…

Mix it up: Night Running and Sweet Potato Pizza Crust

This weekend, I (Kat) mixed it up by visiting a place I used to live, Savannah, GA. I had a great time with friends, and sat at a booth with/for the Stonewall Bar Association at Pride. I also got to visit with great old friends! It was super fun. Now I’m trying to mix it up at home and outdoors.

I have been trying to mix it up by running with more friends (which is more difficult than you think). I get turned down all the time, and people don’t invite me on group runs very often (Editor’s note: My invite must have gotten lost in the mail…). So I decided to inquire about this lack of running buddies.

I find that the friends who know what kind of distances I run are afraid to run with me because they think I’m fast. WRONG. I am not actually that fast, but I can run super far, for a super long time (Editor’s note: Lies. You are fast. But you are a patient partner.). That being said, I enjoy running at an 8:15-9:15min/mile pace in the city, and depending on the trails and the distance, 10:30-13min/mile. So, run with me! Let’s mix it up! 🙂

I have also found that running in the city on pavement, especially flat surfaces, really hurts my body. My knees and feet ache terribly if I run on pavement more than 7 or so miles. So, I stick to the trails as much as possible, and throw in a bit of yoga for strength and flexibility (Editor’s note: You should come lift with me!).

While for many people, trail running is a great way to mix it up, because that’s my usual form of running, I’m taking extra measures to mix it up! This Sunday at 7:30p.m., I am going night trail running with some friends. It’s huge rush that heightens your senses, and it actually makes me run faster. Check out this fun article on trail running at night. If you want to join me, let me know, and I’ll forward you information on the run. I wish I could go during the full moon, tomorrow night!

Speaking of mixing it up, my friend Julie from Savannah told me about a Sweet Potato Pizza she tried to make when I mentioned Laura’s Cauliflower Pizza. When I got home, I had to try this! I didn’t love any of the recipes I found online, so I tried my own! (Editor’s note: Story of my life.. also prepping this post made me come home and pull one of my cauliflower crusts out of the freezer for a pizza dinner!)

I wanted to capture a picture of it picked up once I realized how great it was, but I was near the end of the slice… excuse my excess Sriracha (I put that sh** on everything). ← Don’t we all? 😉

This pizza, like the Cauliflower pizza, can be picked up like a piece of pizza (Editor’s note: It’s not pizza unless you can hold it in your hands!).

It’s a little chewy and a little crispy. It has a bit of sweetness, and a bit of heartiness. Really, a GREAT gluten-free pizza crust option!

Sweet Potato Pizza Crust

½ C sweet potato (mashed)
1 egg (I bet this would be great with Chia, too)
¼ C almond flour
¼ C buckwheat
1 T flax meal
Pinch of Salt
½ tsp baking powder

Preheat oven to 375.

Beat the egg, add the sweet potato, and then mix in everything else. It should form a sticky dough.

Spread the dough onto a piece of parchment paper (about ¼ inch thick) and bake for 18 mins. The middle should be firm when it’s done (you should be able to pick it up).

Load with veggies/toppings of choice. Bake for another ~7 minutes to heat. Devour.

Also, if you like that bad-ass pizza cutter, check out Pequea Valley Forge. They have AWESOME kitchen utensils, etc. I found this on my trip to the beach in August, and it’s my new favorite thing (which results in eating way more pizza).

My pizza has sautéed peppers and onions, Daiya mozzarella cheese, tomatoes and spinach. Delish!

xo,

Kat

***

I told Kat yesterday that I was going to require taste tests from now on. Quality control, right?!

How are you mixing up your running/lifting/workout routine to get an extra rush?

Did you try Laura’s Cauliflower Crust? Do you think the sweet potato or cauliflower does/would work better? I wonder if we could combine them…

Strange But Good: Thai Peanut Kabocha & Cauliflower

September 13, 2013 By Laura

I am a kabocha nut.

Not a bad thing – it’s good – but time to branch out.

Admittedly, I got in a rut with it. I have been preparing it the same way for weeks. Tossed in this Mexican chocolate spice blend and roasted before being doused with a sweet peanut sauce, it has been my favorite “dessert.”

Possibly strange to “normal” people. Definitely good. But no longer unique. When Heather chose it was the “K” ingredient for the MMAZ link up, I knew I needed to step up my game.

Today I bring you a strange non-dessert kabocha creation. Not to worry – it’s still good.

Peanut flour again makes an appearance (I guess I didn’t branch that far out…) but this time it’s as a savory Asian-inspired dish. If you don’t have peanut flour, you can certainly use peanut butter!

Sriracha is my favorite way to add heat, and you could use it here. I avoid the sodium this close to a competition, so I added my own sriracha-esque ingredients to the peanut flour. Red pepper flakes and rice vinegar, plus garlic and a dash of cinnamon. Trust me on the cinnamon.

After a quick toss, I roasted my pea-nutty kabocha until it was ~~nearly burnt~~ nicely crisped. If you want to make it more strange, add in some cauliflower. It’s another dessert of the vegetable world – it tastes good in pancakes or spiced up.

Don’t forget to head over to Heather’s blog on Monday for everyone else’s kabocha creations!

Thai Peanut Kabocha & Cauliflower

2 T peanut flour* (or peanut butter)
2 T unsweetened almond milk (or other liquid)
1 T rice vinegar
2-3 cloves of garlic, pressed
Red pepper flakes, to taste
Pinch of cinnamon
1 C kabocha squash, cubed
1 C cauliflower florets

Preheat oven to 400 degrees. Line a baking sheet with foil.

In a small bowl, mix together first 5 ingredients.

Place cubed kabocha and cauliflower on baking sheet. Pour peanut mixture over the veggies and toss to coat.

Place in oven and bake for 20-30 min, stirring once half way through.

Makes 2 servings.

*I order my peanut flour from iHerb. Use discount code USO924 for $5-10 off your order!

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

***

This week has been insanely busy with work and travel. I’m so sorry I’m behind on replying to comments and emails. I promise to catch up this weekend!

What’s your favorite squash? Have you tried kabocha yet?

Do you ever eat your veggies sweet?

A 50 K, a 50 mile, and Vegan Eggplant Parmesan

September 5, 2013 By Laura

Wise, insightful posts are so inspiring.

I so admire people who can write them.

Kat wrote one such post today in her bi-weekly guest spot below. I am forever grateful to her for bringing a ~~mature~~ different voice to this blog.

It make me feel less guilty for sharing ~~crap~~ interesting tidbits like this:

Hello Kitty beer. It’s a real thing in China. Apparently it comes in lime and peach flavors… and there are 4 more coming. Like banana. *gag*

Rather than making about a million inappropriate jokes, I going to stop and let Kat take over. Her Vegan Eggplant Parm recipe certainly tastes better than Hello Kitty fruity beer.

________________________________________________________________________________________

A 50 K, a 50 mile, and Vegan Eggplant Parmesan

The rest of my West Coast Trip ROCKED! I finished 3rd in my age group at the Mount Tam 50K, and it was such a beautiful race! However, I wore the wrong shoes, and my feet ACHED! I wore the Saucony Kinvara trail shoes (which I love, but only for about 15-18 miles or so). I got new shoes as soon as I got home (to wear in my 50 miler last Sunday).

Mount Tam 50k

Then I went zip lining through the redwoods! I highly recommend this! (Editor’s note: I’ll pass on the 50K but sign me up for this!!!)

I learned so much about the trees and how adaptive they are. They really are super cool, and the zip lining is a blast, too.

After 10 days, getting back to “normal,” has been a slow process, at best, but I’m so happy to be home with all of my babies – the three kitties and the three puppies! (Editor’s note: I always feel that way too – even after the most amazing of trips.)

I also was super excited to run the Yeti Snakebite 50/50 on Sunday, September 1. So many of my friends were there to either run 50K or 50 miles, and it was awesome to see all the friendly faces. Unfortunately, it was a much harder race and hotter day than most anticipated, so tons of people were unable to complete the race (and I was super slow). However, I finished the 50 miler, a little over 12 hours after I started.

Krista gave up her whole day to crew for me. She showed up at every aid station to bring me things I needed and wanted and to help me though. I am humbled and grateful to have people in my life who care about me and are willing to support me in my (crazy) endeavors.

My new Innov8 Trail Roc shoes also ROCKED! I was a little nervous, having only run in them once (for about 6 miles), to wear them in such a long race, but I highly recommend them. They are lightweight, but have a beastly cleat (Editor’s note: Best description ever) on the bottom to help you on the trails, while not hurting your feet for short spurts on pavement.

The Race itself was extremely difficult, and when it rained (POURED) on us, it was slippery and dangerous. EEK! I also got off-trail for a bit, which reminded me to just smile through it and eventually cross the finish line! The volunteers were amazing, and kept us going even when super frustrated.

It helps to step back after a race like that and ask yourself, “Why?” Why do we do this? Why do we intentionally do things that we know will hurt, that will push us to our physical and mental limits?”

I keep coming back to the answer that it shows me that I can push through the most difficult feelings, and survive when I want to quit. Applying this lesson to life, I keep wanting to also show myself I can do it with a smile. (Editor’s note: That, and you’re a little crazy. Which is why we get along. 😉 )

________________________________________________________________________________________

At my house, we recently started getting fruit and vegetable delivery, once a week, from Cold Life Organics. They have several options for boxes, and you can add on to any box, skip a shipment, or change which box you need or want. It’s only $40 for one week for two people! It’s been awesome, and with the variety they bring, it encourages me to try new things and think outside the box. 😉 (Yes, that was a cheesy pun. You’re welcome!)

Last week we got eggplant. I wanted to have friends over, rather than going out and spending more money, so I decided to get creative for my vegan friend, Ann. I ended up doing a play on Eggplant Parmesan, sans the Parmesan… and it was SO GOOD! (Editor’s note: Holla at this friend!!!)

It was super crunchy on the outside, moist on the inside, and perfectly delicious. Using the pecan meal with the nutritional yeast gave it the perfect amount of nuttiness that we didn’t get from the real Parmesan, and the garlic gave it an awesome little kick with some sweetness. And I would not do this without the fresh basil! Try this recipe!

________________________________________________________________________________________

Vegan Eggplant Parmesan

1 Medium eggplant
1/2 T org. buckwheat flour
1 T almond meal
2 T pecan meal
1 T dried parsley
1 T nutritional yeast
Big pinch salt
1/2 tsp garlic powder
3 Large fresh basil leaves, chopped
Plenty of coconut oil
16 oz jar of tomato sauce, or homemade tomato sauce (I made my own)

Pre-heat the oven to 425.

Mix your buckwheat, almond and pecan meal, parsley, nutritional yeast, garlic powder, and fresh basil in a bowl with a fork. In another bowl, pour some melted coconut oil.

Cut eggplant into ¼ – ½ inch rounds. First dip them in the dry mixture, then into the coconut oil, then back into the dry mixture. Make sure it gets a good coating on there. Repeat with the whole eggplant.

Place on baking sheet lined with foil and place in the oven for 20-25 minutes, or until crispy on top (I had to broil mine an extra 2-3 minutes after).

Let some of the oil drip onto a towel/paper towel and let cool for about 3-5 minutes. Then serve with sauce!

Makes 3-4 servings.

***

I think Kat nailed it this week with a #strangebutgood recipe! And I am adding this to the list of things to beg her to make me…

What do you do for self-improvement? How do your workouts help? It clears my mind and helps me remain more focused on goals!

Do you have organic veggie delivery!? Would you look into it?

Quinoa Tabbouleh Salad

August 29, 2013 By Laura

Quinoa is one of the easiest things I never make.

Maybe it’s not strange enough?

After complaining about the lack of fresh tabbouleh available in restaurants, it was brought to my attention that I could just make my own. Thank you, Captain Obvious.

Traditional tabbouleh uses bulgur, but I’m not traditional. I use quinoa for the added protein. And because that’s what was in my pantry. 😉

I really loved the bright lemon in this. It compliments the parsley perfectly and helps make this salad last several days in the fridge. It also nicely complimented the sea bass I ate it with.

One of the reasons I had not made tabbouleh before was the overwhelming thought of mincing that much parsley. Then I remembered my kitchen shears.

Best short cut ever. In fact, I even cut the onion with them!

This dish is a fantastic way to get more parsley in your diet. Why should you eat more? I’ll tell you…

Parsley Benefits:

Rich in Vitamin C, B 12, K and A (good for immune system, bones, and nervous system)
Acts as a diuretic, helping flush out excess fluid
Can help control your blood pressure due to the folic acid content
Rich in luteolin, which eradicates free radicals, promotes carbohydrate metabolism, and is an anti-inﬂammatory
May impede growth of cancerous tumors.

Quinoa Tabbouleh Salad

1 C cooked quinoa
1 large bunch fresh parsley, minced
1 medium tomato, chopped
1 small cucumber, diced
1/4 C red onion, diced
Juice of 1 lemon
1/2 tsp pepper
1/2 tsp red pepper flakes
1/4 tsp ground garlic

In a large bowl, toss together parsley, chopped tomato, cucumber, onion, lemon juice, and seasonings.

Add chilled quinoa to bowl and mix together. Adjust seasoning to taste.

Makes 4 servings.

***

It’s also a great way to use those massive bunches they sell. Who can eat all that so fast?!

Do you eat much parsley? Tabbouleh?

What’s your favorite herb? Keep it legal (in most states 😉 )…

Strange But Good: Jicama & Tofu Nachos

August 23, 2013 By Laura

Mexican-inspired breakfasts are some of my favorites. Jicama & Tofu Nachos are my morning take on the giant plates of nachos I love for dinner!

This Mexican-ish deliciousness happened for breakfast, but I think it makes a good brinner dish too. When is breakfast not appropriate?!

I don’t make guarantees often, but I promise that if you try this, you will be in love. It seems like a lot of steps, but they happen simultaneously so it’s not too time consuming.

If you haven’t had jicama before, here’s what you need to know:

Pronounced HIK-ka-ma
Root vegetable, sometimes called a Mexican turnip
Tough brown skin should be peeled before eating or cooking
Inside is white, wet and crunchy… like if a potato and an apple had a baby
Flavor is slightly sweet, a little nutty
Low in calories
High in Vitamin C and fiber… but not just any fiber! It’s fiber infused with oligofructose inulin, which has zero calories and doesn’t metabolize in the body
Inulin enhances absorption of calcium from other foods and is a prebiotic (read: promotes “good” bacteria growth)

Jicama is good raw in salads like my Edamame and Jicama Salad, but it’s also great roasted. I cut it into “chips” and roasted it in the oven for use as the nachos in this recipe.

It was awesome topped with tomatoes and creamy avocado… and tofu! If you haven’t baked tofu before, now is the time to try it. It poofs up like marshmallows! In a good way.

Even more fabulous was the runny egg on top. That #yolkporn dripped down into the crevices of my nacho creation, making each bite worthy of a giddy grin.

My only complaint was the not-so-happy ending – I was really sad when the last bite had been taken.

[Tweet “Jicama & Tofu Nachos are a healthy, breakfast spin on nacho plates!”]

Jicama & Tofu Nachos

1 small jicama, peeled and sliced thinly
6 oz tofu, cubed
1 tsp Mexican spice blend (use your favorite)
1/2 medium tomato
1/4 avocado
Egg (optional)
Garnish ideas: lime, red pepper flakes, pepper

Place the thinly sliced jicama on half of a parchment-lined baking sheet.

Season cubed tofu with your favorite Mexican spices and place on the other half of the baking sheet.

Cook both under broil for 10 mins, flipping half way through. Make sure you watch the jicama closely so as not to burn it.

While that is roasting, cut your tomato and avocado into cubes. Set aside.

When the chips and tofu are done, remove from the oven. Arrange chips in nacho-form on the baking sheet. Top with tofu, tomato, and avocado. Place the pan back in the oven under the broiler for ~5 mins, until warmed through.

Meanwhile, cook egg to desired level of doneness on the stove top.

Remove chips from over and verrrry carefully slide off onto a plate. Top with the egg (if using) and garnish as desired.

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

***

Today my dad would have been 58 years old. I still feel the hole in my heart… but the Mitch Albom quote holds true: “Death ends a life, not a relationship.” I feel his presence, love, and support every day. His lessons live on through the lives he touched. Happy Birthday, Old Man.

How do you like your eggs? Green with ham? 😉

Have you ever had jicama? Do you prefer it raw of cooked?

The Most Luxurious Hummus Ever

August 15, 2013 By Laura

This is a bold statement.

I didn’t make it.

Claims like these typically make me skeptical… but I make an exception when it’s made by a Greek food blogger. After reading her recipe below you will be a believer too. I started drooling at the mere mention of truffles.

I first met Anna at a Food Buzz conference a few years ago. She immediately impressed me with her ~~height ability to eat copius amounts of hummus~~ #strangebutgood approach to food. Her blog has been in my ~~Reader~~ Feedly ever since!

When she proposed we do a hummus recipe exchange, I was a little nervous. I mean, this IS the lady that dreamed up Peanut Butter Bacon Hummus. After gathering my ~~balls~~ courage, I finally came up with a recipe for Guacamole Hummus. It’s pretty gosh-darn good if I do say so myself. Why wouldn’t you combine the two best dips ever?!

Note: My recipe includes THE secret for achieving perfectly smooth hummus. 😉

Check out Anna’s Luxurious Hummus below, and then hop on over to her blog for my Guacamole Hummus.

I first met Laura at a food blogger conference in San Francisco. Coincidentally it was a conference of hummus, sponsored by hummus giant, Sabra. The first night of the conference we all got absolutely bombarded with hummus. The grand finale offering was hummus dessert, which the world might not just be ready for yet. I’ll leave this to Laura as a “Strange But Good” challenge.

Anna is in the middle

I’m Anna from Banana Wonder. The six-foot spawn of a Greek mathematician and Californian hippie, I’m fanatical about almond croissants, pretzels, and most importantly, hummus. I am addicted to making and eating hummus! Ever since I got my first mini food processor five years ago, I have not stopped. The mash-ups are countless!

On this occasion, I made the most luxurious hummus ever. It’s hummus in a tuxedo and vegan snake-skin boots. It’s got cashew cream, velvety cannellini beans, white truffle extra virgin olive oil and black truffle salt. Creamy, rich, and downright elegant, this is the treat yo-self hummus.

Now, you may be thinking, but hummus is made with chickpeas… ok, ok, so sometimes I blend up other beans with tahini and to me it’s still hummus. Feel free to make it with chickpeas. I do love chickpeas, but I find white beans made an even smoother, creamier dip.

Truffle oil embodies the dip, giving it body and depth.

Truffle salt boosts the above.

Cashew cream. Well, it’s kind of like butter…

Peep Laura’s Guacamole Hummus over at bananawonder.com!

The Most Luxurious Hummus Ever

1 can cannellini beans, drained and rinsed (do not skip the draining and rinsing part or else your hummus will come out like chunky glue)
1/4 C raw cashews
1/4 C warm water
1/2 clove garlic, minced
1 tsp truffle salt
2 T white truffle extra virgin olive oil
1 tsp tahini
dash of rice wine vinegar (totally optional)

Combine cashews and water, let stand for about 10 minutes. Blend until smooth in a processor, blender, or whatever you emulsify in.

Add garlic, tahini, olive oil, salt and vinegar and blend until smooth.

Whirl in the beans until smooth.

Finish with extra cashews and olive oil if you choose.

***

I emailed Anna as soon as I read this to complain that I’m out of truffle oil. Looks like a trip to Whole Paycheck is in my future…

What is your favor hummus flavor?

Do you like to make your own hummus or prefer the store-bought?

Work It Out: FAQ

August 13, 2013 By Laura

Does anyone ever look at the Fitness tab?

(Look up. There. On the menu bar.)

Recently I’ve had a few questions that I’ve addressed at one point or another. While I would loooove to think everyone has my Fitness page memorized ~~(I don’t even know what’s there)~~, I realize that’s a lot to look at.

Today for Work It Out I thought I’d highlight a few of the posts that answer some frequently asked questions, and some of my favorites.

Click each title below to link to the detailed post…

1. The Ab Edition

So how do you get abs? I hate to say it… it’s true what they say – abs are made in the kitchen. This post has some specific diet tips to get your abs poppin’.

2. Top 5 Core Exercises

While abs ARE made in the kitchen, a strong core can make daily activities easier, reduces risk of injury, helps your posture, and protects your back. This post has my top 5 favorite moves.

3. No Excuses NOT to Work It out

Think you don’t have time to workout? Think again! No one has time… you have to make time to workout. This post includes ways around barriers, and a few workouts you can squeeze in quickly at home.

4. Tips for Improving Workout Focus

Eliminating wandering thoughts, gym distractions, and general rushing is important to getting the most out of your workout. My tips for purposeful lifting.

5. Work It Out with Supplements

Supplements are an area of mystery for many people. This post details the 5 supplements I take to help keep up my energy, reach fitness goals (i.e. build muscle), and maintain a healthier lifestyle.

6. Healthy Eating on the Road

I travel a lot for my job. This post is how I survived on the road 3 weeks out from my competition, eating 7 meals per day while navigating airport security, conference rooms, and clients. It’s my Top 10 Survival Tips.

7. Attack of the Killer Sodium

This is a soap box for me. Before I needed to start tracking my sodium pre-competition, I had NO idea how much sodium is added to foods – breads, protein powders… even spice blends! A little education, and some idea for making your own spice blends for use on protein, veggies, and beans.

8. Vegan Protein Sources

If you are new-ish to this blog, you may not know that I went vegetarian and then vegan for a hot minute. It made me a lot more creative in the kitchen, and allowed me to answer the common question: “How do vegans get protein?” (Click through for an awesome pin-able grocery guide.)

9. 15 Detox Foods

Many detox “diets” focus on elimination. Rather cutting out foods, I decided to focus on what I needed to ADD to my diet to boost energy and help my body get back on track. This post includes the foods I make sure to add to in when I need a reset.

10. The “No Shit” Diet

This is my favorite post ever. My take on diet (hint: it’s about common sense), Diet 101, my weekly food buys (the most FAQ), flavors adds, and where I shop (you know you wan that peanut flour 😉 ).

***

This is one of those posts where I wonder if anyone will read it… those always feel like a little leap of faith. Seems to be a common theme lately…

Do you have a Fitness question/area of interest? I need post ideas!

What is your #1 fitness tip? It can be about food, workouts, motivation… anything!

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Strange But Good: Tofu Tabbouleh Salad

Tofu Tabbouleh Salad

Sweet Potato Pizza Crust

Mix it up: Night Running and Sweet Potato Pizza Crust

Sweet Potato Pizza Crust

Strange But Good: Thai Peanut Kabocha & Cauliflower

Thai Peanut Kabocha & Cauliflower

A 50 K, a 50 mile, and Vegan Eggplant Parmesan

A 50 K, a 50 mile, and Vegan Eggplant Parmesan

Vegan Eggplant Parmesan

Quinoa Tabbouleh Salad

Parsley Benefits:

Quinoa Tabbouleh Salad

Strange But Good: Jicama & Tofu Nachos

Jicama & Tofu Nachos

The Most Luxurious Hummus Ever

The Most Luxurious Hummus Ever

Work It Out: FAQ

Click each title below to link to the detailed post…

1. The Ab Edition

2. Top 5 Core Exercises

3. No Excuses NOT to Work It out

4. Tips for Improving Workout Focus

5. Work It Out with Supplements

6. Healthy Eating on the Road

7. Attack of the Killer Sodium

8. Vegan Protein Sources

9. 15 Detox Foods

10. The “No Shit” Diet

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