Gettin’ Grounded & TVP Bacon Bits

April 4, 2013 By Laura

I can admit when I’m wrong.

Sometimes. If I’m in the right mood.

Wednesday I ranted about declining service in restaurants. I still stand by my theory, but I have to call out the fact that I had absolutely amazing service at dinner last night.

I met a friend at Metro Fresh, one of my favorite local spots. They serve fresh, clean food. The menu changes daily and the prices are reasonable. It’s my go-to.

After enjoying a fantastic piece of salmon and a leafy green salad, I was craving dark chocolate. I asked if they had squares, but they didn’t. Much to my surprise, one of the employees brought over the most delicious (housemade!) cinnamon roll. For. Free.

When I got home, I wrote an email to the owner bragging on his staff and thanking him for another great experience. Have you ever done this? I try to be as quick to compliment as I am to complain.

This morning when he emailed out the daily menu, he included my note saying it was especially nice to get after a long, busy day. How cool is this?!

Awesome. There is hope. There are still restaurant owners and staff that care about the experience customers have in their establishments.

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It feels so good to be APRIL! I’ve been waiting for this month all year!

It’s my last month of law school, and I am so so so so excited to be almost done! I could not have done this without my friends and family and their constant support. (Editor’s note: SO PROUD of you!!!)

I went to my cousin’s amazing wedding, and got to spend time with my mom and brother and dad. Being with my family reminded me of how important they are because they make me feel so grounded. This is probably because your family are your roots, and even though they might sometimes drive you batty, they are where you come from.

See, I get it from my momma (and I know the quality of this picture SUCKS – but you can see where I get my quirky qualities)

Me and my handsome brother

It was also a blessing to go to my cousin’s wedding and spend time with my extended family. WOW.

It was so cool to see how in love they are and to know how much they’ve been through before they ever got married. Their love is the kind of love I aspire to, and they truly have a fairy tale. (Editor’s note: I flippin’ loved seeing all their wedding pics – cowboy fairy tale!)

SEE?!?!? So stinkin’ cute!

When I came home, I also had a beautiful necklace in the mail – a tree that represents the earth and feeling grounded… this is symbolic for me because I think I realized that this is my theme of the year/month/right now/whatever.

My groundedness is coming from my family, my ability to connect with nature, to be with the earth. I love what I get from the earth and feel incredibly lucky every day.

I also got to connect with Laura over a wonderful dinner at Bacchanalia! I can’t believe she treated me to such an awesome birthday dinner! (Editors’ note: Thank god the company was good! 😉 )

At the dinner, she asked me to share what I have been doing with TVP, so I had to oblige. TVP Bacon Bits!!!

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In my opinion, what gives these a better flavor (and meatier than most) is the combo of the BBQ sauce, cumin, and nutritional yeast. I have never seen a recipe that used this combination, and I don’t know why! It’s amazing.

I put these bits on EVERYTHING! Make your friends jealous. Try it on a salad, on your guacamole (or on half of an avocado), on your baked potato, eat them plain, top your chili. Endless possibilities!

Also, another great reason to try this recipe, besides that it’s super easier and way healthier than bacon, (Editor’s note: mmm… bacon), is that you can taste as you go! You can tell by the flavor of the un-crisped mixture what the final product will taste like, so you can adjust. Need a pinch of salt? Want a little more barbecue flavor? No problem!

Now, what else can we do with these bits? I’m glad you asked. Bacon PANCAKES. That’s right. Add a handful of these bad boys to your pancake mixture. You will NOT regret it.

Pancake batter

I really like Karina’s recipe, but mine do not come out nearly as beautiful. I used her recipe and added a bit of cinnamon and a tablespoon of nutritional yeast. Once I made the mixture, I ladled some into the pan, and added the TVP Bacon Bits.

I suck at flipping pancakes. They’re never consistent in color but they’re delicious. (Editor’s note: that’s all that matters!)

I like these so much, I eat them plain – no butter, no syrup, etc.

Also, I now get why it’s impossible to take pretty pictures of brown food. Editor’s note: told you so!!!) So, you will have to take my word for it.

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Vegan TVP Bacon Bits

3/4 C TVP
3 T nutritional yeast
3/4 C boiling water
1-1.5 T smokey barbecue sauce (or Laura’s sodium and sugar free recipe)
2.5 T tamari (of soy if you’re not gluten-free)
1/2 T maple agave (maple syrup would also work, or you can eliminate for a sugar-free version – I just like maple bacon flavors)
2 T sunflower oil
1 T cumin
Pinch of cayenne

Preheat the oven to 265 degrees (yes, 265 – that is not a typo. I just couldn’t decide between 250 and 275).

Mix all of the ingredients in a bowl together, whisk with a fork. Spread mixture across a baking sheet. Place in oven.

I set my timer for 24 minutes. But they really needed like 31.3 minutes…. until I got really impatient. When they still weren’t crispy, because it takes forever and you have to keep moving them around, you start to get really annoyed. The next step was to heat that bad-boy of and oven up to 425. After that, they were done in 10 more minutes. Crispy and delicious. This was a trial and error… but came out AWESOME!

Editor’s Note: I think the moral of the story might be to make them at a higher temp. 😉

***

I have to admit… I’m a little sad that Kat beat me to this idea. Haha. Really… I’m gong to be making these STAT.

Does your family keep you grounded, even when you feel insane? No comment.

What’s exciting about your April?

Blood Orange Avocado Scones

April 1, 2013 By Laura

Baking is one of my favorite things to do.

Any opportunity to create something #strangebugood!

This marks the start of round 2 of Heather’s MMAZ link up. She changed up the format, making week 1 a creation opportunity and week 2 a time experiment with someone’s recipe from week 1. I love the new twist!!!

Today we start with A. A is for Avocado.

Baking with avocado may seem odd, but no, this isn’t an April Fool’s joke. Don’t be scared – #strangebutgood flavor twists are fun!

Avocados add an incredible texture to baked goods. A little silky, a little rich, it takes this slightly sweet, crumbly scone to a new level. You don’t taste it in the least! Avocados are also a great, healthy option to replace fats in sweets. It makes creating a vegan recipe even easier, as you can use them to replace butter or other animal fats.

My favorite part about these scones is the bright citrus from the blood orange. They are is season right now and not to be missed. Blood oranges are less sweet than a navel, but are more complex. They also have more Iron than a regular orange. An orange amplified, if you will. That said, you could sub in a regular orange and be just fine.

Using a mix of almond meal and chickpea flour, I also made these scones gluten-free! The chickpea flour leaves just a hint of nuttiness, which perfectly compliments the almond meal. These two flours also provide a TON of protein. Each scone has almost 8 grams!

If you don’t have chickpea flour, you could sub in brown rice flour or another gluten-free flour. If you don’t care about the gluten free feature, you can use whole wheat pastry flour; however, you should also leave out the vinegar and xantham if you do so.

I’m also linking these up to Katie’s Marvelous Monday… because how is starting out the week with a homemade scone and coffee not marvelous?

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Blood Orange Avocado Scones

1 C almond meal
1 C chickpea flour
1/3 C tagatose (or other sweetener)
1 tsp no-sodium baking powder
1 tsp xantham gum
1 tsp ginger
1/2 tsp cinnamon
Zest of 1 blood orange
3 T unsweetened almond milk
Juice from 1/2 blood orange
6 T (2 oz) avocado
1 tsp apple cider vinegar
1 tsp butter vanilla extract

Preheat oven to 350. Line a cookie sheet with parchment paper dusted with GF or rice flour.

In a medium bowl whisk together dry ingredients and zest.

Place milk, avocado, vinegar, and extract blender or mini food processor. Purée until well-combined. Add purée to flour mixture.

Combine with a spoon and then fold together with your hands to form a ball. Dough will be sticky at first but will come together.

Move dough to cookie sheet and flatten into a 1 inch thick disk. Cut disk into 6 pieces with a sharp knife. Do not separate.

Bake for about 15 minutes, until lightly browned.

Note: I baked these in a convection oven. I’ve adjusted the instructions for a regular bake, but if the middle doesn’t cook as well, pull the scones apart and bake an additional 3-5 mins.

Approximate nutritionals: 198 calories, 11.8g fat, 14.7mg sodium, 23.1 carbohydrates, 4.4g fiber, 2.9g sugar, 7.7g protein.

***

Quick weekend highlight reel: I took a “Rockstar Yoga” class with 150 people, PR’d standing lunges and front squats with 135lbs, learned how to wear a corset, and got a cat. None of this is an April Fool’s joke.

Have you ever baked with avocado? ~~Do you think I’m nuts?~~

What is on your weekend highlight reel?

Take the (Strange But Good) Cannoli

March 29, 2013 By Laura

Leave the gun.

Please, oh please, someone get this reference. ~~Otherwise I’m wayyy too old.~~

Take the cannoli. Especially if it has peanut butter.

Cheese and peanut butter may sound strange to you, but it makes for one deliciously creamy dip. Not to mention the protein factor. Add a little vanilla and cinnamon, and you have a dessert-like peanut-y condiment that can be added to anything from chocolate microwave protein cake to PrOATein Pancakes to… well, keep reading. 😉

Peanut flour is just de-fatted peanuts. I order my peanut flour on iHerb.com. Use my discount code – USO924 – for $5-$10 off your order! It is different from PB2 in that there is nothing added. PB2 has added sugar and sodium. Alternately, you can replace the flour with your favorite nut butter (or sunflower butter if you have a nut allergy).

Just in case you didn’t think Peanut Butter Cannoli was weird, I used it to top a sweet potato and poured some warmed blackberries on top. For breakfast.

Peanut Butter Cannoli

1/4 C fat-free ricotta
2 T peanut flour (or 1 T nut butter)
1/2 tsp cinnamon
1/4 tsp vanilla extract
5/6 drops liquid stevia

Mix all ingredients together in a bowl.

Enjoy with a spoon or a top a sweet potato, cake, pancakes… anything!

Note: for a vegan option, replace the ricotta with tofu.

Who else has enjoyed making co-workers, friend, or family stare with strange but good creations lately?

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.

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

***

I'm really sad I'm going to have to start with my asparagus diet again leading up to May's competition. I'll miss you, fun dips...

Have you ever seen The Godfather? I have a thing for mob movies.

What's the strangest thing you've eaten lately?

Strange But Good Breakfast

March 15, 2013 By Laura

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.

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

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

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.

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?

Strange But Good Blues

March 1, 2013 By Laura

Blues aren’t always bad.

Unlike pink… 😉

I’ve been going through a blueberry phase. One that has resulted in some Strange But Good creations throughout the day.

Breakfast:

This was a new take on my Maple TVP Oatmeal. I have been craving more savory foods for breakfast lately, and had just purchased fresh rosemary. Why not with blueberries and a lemon twist?

Rosemary-Lemon TVP Oats

1/3 C TVP
3/4 C water (or milk)
1 T fresh rosemary, chopped
5-6 drops lemon liquid Stevia
Juice from 1/4 lemon
1/4 tsp ginger
1/2 C egg whites (optional)
Blueberries

Add first 6 ingredients (everything before the egg), stir, and bring to a boil.

Reduce heat to a simmer and cover. Cook about 10 mins, until mix thickens.

Pour in egg whites. Allow to cook for 2-3 more mins, stirring frequently so that the egg doesn’t form chunks. The mixture should be silky smooth. Swirl in blueberries.

Scoop into bowl and add additional berries to top.

Note: For a vegan option, add a flax egg, protein powder, or simply leave the egg out.

Lunch:

Again, I was feeling the sweet + savory. I had made a bison burger as part of my Sunday food prep. I crumbled it up, mixed in some BBQ sauce and red pepper flakes, and warmed it in the microwave. Then I stirred in the blueberries.

These 3 “Bs” sound strange. The pic isn’t pretty. But I SWEAR its delicious. My BBQ sauce is a sweet & spicy, and the sweet hint complemented the berries perfectly.

Dessert:

I have a thing for sweet potatoes, even at midnight. This midnight snack had me sleeping like a baby. Until I had to get up to pee at 3am because I drink a TON of water. I digress.

Sweet potatoes are also part of my Sunday prep. I roast them in the oven to have on hand for a quick, healthy carb. I heated this one up and topped it with no-salt cottage cheese, cinnamon, bacon “sprinkles” (thank you, Heather for my new favorite term), and blueberries. Sweet, creamy, and a teensy bit of salty bacon goodness.

Strange doesn’t get any more delicious than this!

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So what’s strange but good in YOUR ‘hood?

The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above.

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

***

All these berries... I just bought strawberries yesterday (on sale for $3 at Whole Foods!). I must be craving spring...

Do you like fruit with traditionally savory foods? I love it with salmon!

Are you a savory or a sweet breakfast person?

Oscar-Worthy Creamy Pesto Dip

February 28, 2013 By Laura

I don’t like movies.

I know, I know… you’re looking at your screen like I said I kill puppies.

They are just SO predictable/disappointing/over-acted/etc. I do make exception for movies based on true stories. Zero Dark 30, for example, was incredible. I also liked Les Miserables… even thought it was a musical and it was long. ~~It could have something to do with the bottle of wine we snuck into the theater…~~

Either way, I DO love the awards shows. I like to ~~judge~~ check out the dresses, and love the performances between awards. How awesome is Adele?!

When Special K contacted me about trying their new Sweet & Salty Popcorn Chips and sharing them with friends at an Oscar party, I jumped at the chance. I love a party! 😉

The awesome party package they sent included the chips, nail polish, a game to guess the winners, and…. a red carpet!!! ***I received this product and party kit at no cost from Special K; however, all opinions are my OWN!***

I invited over some of my favorite movie buffs and prepared a spread of meatballs, Creamy Pesto Dip, Brown Beer Hummus, veggie sticks, cheeses, and Red Wine Chocolate Cookies. And the chips, of course.

The chips were totally addicting. How can it get better than sweet & salty? We inhaled 2 boxes. Which really isn’t bad considering a serving is 28 chips. Only 120 calories AND I can pronounce every ingredient on the (short) list.

Our favorite performances were – of course – Adele and Les Mis. I can’t believe they got the whole cast on stage! I also laughed like a 10-year-old boy at the “We Saw Your Boobs” song. #sorryimnotsorry.

Did I mention it was a pajama party?

Back to the spread. The dips were fantastic with the chips. I shared the Beer Hummus on Monday, but today I have the Creamy Pesto Dip for you. This recipe was inspired by this recipe created by my girl Kierston. She is a Canadian figure competitor and I have LOVED following her journey!

I lightened it up a bit to meet my dietary needs by eliminating the pine nuts and parm and using nutritional yeast. Because nutritional yeast has a cheesy-nutty taste to it, it made a fabulous pesto and packed in the B-12 and protein.

Citrus and spice are a couple of my favorite ways to add depth and a bright punch to recipes. I added lemon juice and red pepper flakes to accomplish that here. After combining the first ingredients in the food processor, I transferred the mix to a bowl to stir in the Greek yogurt (more protein – woot!). I couldn’t believe how light and flavorful the result was!

Vegan or dairy-free? Make your protein-packed pesto creamy by adding tofu to the blender!

Creamy, fluffy and packed with protein. And it got the thumbs up from Carol.

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Creamy Pesto Dip

1 C fresh basil leaves (packed)
2 cloves garlic, minced
Juice from 1/2 lemon
1/4 C nutritional yeast
1/4 tsp pepper
1/4 tsp red pepper flakes
2 tsp extra-virgin olive oil
1/2 C Greek yogurt

Place basil, garlic, lemon juice, nutritional yeast, and peppers in food processor. Process until combined.

With processor running, slowly add in oil.

Transfer to a bowl. Stir in Greek yogurt.

Enjoy!

Makes ~1 C.

***

I wish I had an excuse to throw a party every weekend! It’s fun… and a great motivator to clean the house. 😉

What is your favorite party dip?

Do you like movies? What was your favorite this season?

Brown Beer Hummus

February 25, 2013 By Laura

I make a lot of strange stuff.

Relatively speaking – I think it’s totally normal! 🙂

I must confess that there ARE certain things that intimidate me. Heather’s Meatless Monday A-Z ingredient this week one of them. Yeast. I am inexplicably intimidated by the thought of using yeast to make bread. Bread seems so complex to me! It’s only a few ingredients, I know.

For this week’s recipe I decided to be sneaky with the ingredient and use beer. Beer has yeast. It counts, right?

This was actually created for another reason: I had an Oscar party! I wanted to have food in the theme of the movies this year, and this killed two bird with one stone. Hummus for the Middle Eastern-set Argo and Zero Dark 30, and beer for the tailgate theme of Silver Linings playbook!

What resulted was a funky hummus, with the nutty tahini and cumin flavors we all love, combined with hoppy, brown sweetness from the beer.

The beer I used is a limited release. Laguanitas came out with a seasonal beer – Brown Shugga’ – a few years ago and apparently it was SO good that when they didn’t bring it back the following year due to capacity issues people were outraged. Laguinatas Sucks is their apology.

It’s awesome. It says brown shugga,’ but it has notes of citrus and pine that make for a really interesting marriage of flavors with the more tadtiional lemon and tahini in the hummus.

Brown Beer Hummus

1 can no salt added chickpeas
Juice of 1/2 lemon
2 cloves garlic
2 T fresh rosemary
1 T tahini
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp black pepper
1/4 tsp coriander
1/3 C beer (I used Lagunitas Sucks, a hoppy beer)

Add all ingredients to a food processor and process until smooth. Add additional beer for a thinner dip.

Serve with chips and veggies.

Makes 1 1/4 cups.

***

I wish they wouldn’t do these shows on Sunday nights. I’m SO tired… but how awesome was the Les Mis performance?!

Did you watch the Oscars? What was your favorite performance?

What are your thoughts on yeast? Does bread intimidate you?

Butternut Banana Protein Shake

February 18, 2013 By Laura

There is something in the water.

Ok, there are probably lots of things in our water… I don’t think about it.

This weekend I must have been drinking the ‘roid water because I was hitting PRs all over the gym. I don’t feel any different in terms of ability, but for some reason the weights were lighter these past few days.

My Saturday PRs were: (unassisted) dumbbell chest press, include bench press with a twist, and pullovers. Then on Sunday I PR’d on the read delt machine. I’d been stuck at the same weight forever… but I turned up the music and told the thing is was going to move ~~Cee Lo-style~~.

The only thing I’ve changed is to make sure that immediately following a workout I have whey protein with a complex carb. That works for me because my favorite post-workout snack is a protein shake.

I had not been making many – it’s too cold – BUT Heather gave me a good reason to being them back into my life with her Meatless Monday A-Z ingredient: Xanthan Gum!

Xanthan gum is a thickening agent and it prevent separation. These qualities make it a perfect smoothie/shake addition! If you read the ingredient list for most ice creams and milkshakes, you’ll find Xanthan gum, as it gives these desserts a fabulous creamy texture.

Bananas are often used to make shakes thicker in the healthy-living community. I used it in my Oatmeal Cookie Shake! Never one to settle for “normal,” I began using alternatives like butternut squash or sweet potatoes to thicken my protein-laced creations. What I never thought to do until this weekend was use BOTH.

Sweet banana and butternut make for one fabulous combination. It’s almost like a cold pie filling! I loved it with the almond extract – it makes everything taste like cookies to me.

This shake is especially good to have post workout – you get your 20g of protein from the powder, carbs from the banana and butternut, potassium for muscle recovery from the banana, and anti-inflammatory benefits from ginger and cinnamon.

A little bit of Xanthan goes a long way here with the already-creamy banana and butternut combo. What results is a treat so fantastically thick you’ll need to eat it with a spoon.

If you’re so inclined – and I am ALWAYS inclined – you can toss in some spinach for an extra serving of greens. You can’t taste it. Don’t be scared.

Yes, I put this back in the blender after taking pics the “normal” colored shake.

Butternut Banana Shake

1 scoop vanilla protein powder
1/3 C butternut squash, pre-cooked
1/2 banana
1/2 tsp cinnamon
1/2 tsp almond extract
1/2-1/4 in piece fresh ginger
1/8 tsp Xanthan gum
6-7 drops liquid Stevia (optional)
Spinach (optional)
Ice + water, to taste

Place everything in a high-speed blender (I used my Vitamix) and blend until smooth.

Transfer to a glass and enjoy!

***

I know some one will ask… that spoon is from this Etsy shop. ~~Good luck. I spent an ungodly amount of money on spoons.~~

Can you name a food that starts with an X? I think I can name 2… I have NO idea what Heather’s going to do for the next few rounds!

Have you ever used thickeners for before?

Gettin’ Grounded & TVP Bacon Bits

Vegan TVP Bacon Bits

Blood Orange Avocado Scones

Blood Orange Avocado Scones

Take the (Strange But Good) Cannoli

Peanut Butter Cannoli

Strange But Good Breakfast

Overnight TVP in a Jar

Fluffy Chocolate Chip Cookie Pancakes

Strange But Good Blues

Rosemary-Lemon TVP Oats

Oscar-Worthy Creamy Pesto Dip

Creamy Pesto Dip

Brown Beer Hummus

Brown Beer Hummus

Butternut Banana Protein Shake

Butternut Banana Shake

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