There aren’t many party dips I don’t like.
I’m that girl that hangs by the food spread all night.
This party season I wanted to create a healthier version of a classic dip. My French Onion Dip is high in protein and low in fat, but doesn’t sacrifice taste. It’s also quick and easy to make… what’s not to love?
…
I’ve become a fan of Vegas.
The one I married and the city.
We escaped last week to Vegas so that I could see Reba live in concert for the first time ever. I don’t really listen to country music anymore, but Reba was my absolute favorite for years and years. I never got to see her live, so when I heard she was coming to Vegas I HAD to go.
…
We’re super handy over here lately.
Don’t get used to it.
We’ve been hard-core decorating for Christmas. Vegas made a wreath for our front door and has lined the entire living room with Christmas lights. She’s threatening to leave them up all year. We’re so Southern… but at least they’re all white! 😉
I’ve been baking, working on a wine cork wreath, and brewing up some more kombucha. My scoby is HUGE! I decided to make it seasonal with the blood oranges we found at Whole Foods (where else?) this week. I ordered my scoby on Amazon – I love it so much that I featured in Monday’s gift guide post. Who wants a puppy when you can have a scoby?
https://www.instagram.com/p/-_vU_NmjX0/
…
Arizona is a beautiful dessert.
So many odd plants… it’s like a Dr. Seuss book.
We spent the weekend in Tucson and enjoyed so many sights. Elvis even came along! Remember him from the cross-country move?
…
Vegas and I have lived together for a whole week!
I think she’s getting used to my yogurt creations.
We don’t have an oven yet (they’re hooking it up today!), so we’ve been eating a lot of “easy” stuff. There’s been a whole lot of Whole Foods hot bar action, sandwiches, and yogurt bowls. Vegas gave the thumbs up to her first carrot cake batter bowl, so I decided to expose her to new strange but good yogurt creations.
…
What do you call cheese that isn’t yours?
Nach-yo cheese!
Today’s post isn’t about nacho cheese. It’s about cream cheese. However, if you know me you know that I love that joke. Any excuse to share. 🙂
We do have cheese today! Greek yogurt cream cheese. I buy mine from a local company called Atlanta Farm Fresh, but I’ve started seeing it from larger brands.
I’m not a big cream cheese fan, but I love the texture and the taste of the yogurt-based version. It’s less thick and rich – normally not a positive to me, but it always bothered me that cream cheese sort of sticks to your mouth.
I’ve been on a role using it for sweet and savory breakfasts, and for dessert. It may have resulted in some strange spreads, but they were good! Below are a few ways I’ve used it this week.
Prepare pancakes according to instructions. Meanwhile, mix remaining ingredients in a small bowl.
Plate pancakes and slather with creamy, maple deliciousness.
In the Atlanta, we don’t have a lot of lox and it’s hard to find a good bagel. This is my Southern version of a New York classic breakfast.
Slice and toast tortilla and remove pre-baked salmon (mine was done with lemon and dill) from the fridge.
Mix together cream cheese, parsley, and red pepper flakes. Spread onto tortilla slices. Top with salmon and more red pepper flakes, if desired.
Prepare zucchini bread batter and set aside.
In a small bowl, combine remaining ingredients. Add water (or milk) slowly to reach desired consistency.
Spread atop the batter and top as desired.
I could have stopped there with the cherry a chocolate drizzle. But why?
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. 🙂
***
It’s Friday and I have no plans for the weekend other than then gym tomorrow. I am elated.
Do you like cream cheese? Have you tried the Greek yogurt version?
What is your favorite dessert bowl topping? I’m all about the popcorn crunch!
Dessert is my favorite part of a fiesta.
Christmas counts as a fiesta, no?
I made this for Thanksgiving, but it would be fantastic for a Christmas dinner, too. Or New Years. Or just for breakfast.
When you read the ingredients in this cake, you’ll see that it actually wouldn’t be so bad to have at breakfast. It’s full of healthy fats and protein, and sugar-free! This brings me to the strange. The healthy fat in this one is avocado. It’s good, I swear.
Between the avocado, eggs, and yogurt, this is one of the lightest, moist cakes you’ll ever have. It’s the perfect end to a heavier dinner. You could eat half of it without blinking an eye. Not that I would know.
The almond, cinnamon, and cayenne are the Mexican part. If you’re concerned about the cayenne, you could leave it out. It’s not overwhelming; it simple gives the smallest hint of “hmmmm” at the end of a bite.
The icing on this cake was yet another healthy fat addition. I whipped coconut cream into a pillow-y spread for the cake. Don’t worry if it doesn’t seem stiff enough at first – it will firm up as it settles.
You can have fun with the flavors here. I added vanilla and cinnamon, but a liqueur like Frangelico or pie spice would be excellent as well.
I know several of you made these Chocolate Avocado Cookies or these (Vegan) Blood Orange Scones… vouch for me! You really can’t taste the avocado.
Preheat oven to 350. Prepare a bundt pan.
In a small blender, mix the avocado and eggs until smoother. Stir in xylitol, yogurt, and extracts until combined.
Whisk together dry ingredients. Gradually add dry ingredients to the wet.
Once combined, add in milk and beat well.
Pour into bundt pan. Bake for 45 minutes or until toothpick comes out clean.
Cool for 10-15 minutes in pan and then transfer to wire rack to completely cool.
Eat as-is, or ice the cake with whipped coconut cream frosting. I used this recipe for the coconut cream whip, only I subbed more xylitol for the sugar, and added vanilla and cinnamon.
Note: Like most cakes, the flavors improve after that cake has a day to rest. Do wait to frost it until the day of.
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. 🙂
***
My mom took home a couple of slices and called the next day (at breakfast) to tell me it had gotten even better! I think day 2 is the perfect storm for this one.
Avocado. Would you bake with it? Have you ever?
What is your favorite dessert for the holiday season?
The closer I get to my competition, the more fun I have.
Ask me again in 2 weeks and I may tell you different.
Right now life revolves around the gym, food, and work. I love all three of these, so why wouldn’t I be ecstatic? Here’s how my typical Saturday goes down:
I started my day with a delicious combo of oats, TVP, egg whites, cinnamon, ginger… and cheesecake.
The cheesecake part was thank to a Loranne Cheesecake Flavoring. I topped with frozen cherries and a sprinkle of cocoa powder.
No pic till competition day… but I LOVE it!
I did this at my trainer’s gym, which I love because it’s an actually a training gym vs. a fitness club. The icing on the cake was that I was the only one there for the last half of the workout, which was amazing.
Clearly this called for a photoshoot.
I am SO excited to be working with a former roller derby teammate. She is going to kick ass in the gym too!
I hit out massive Buford Highway Farmer’s Market and bought a TON of food for less than $70. Including this new to me fish – Sheepshead:
I couldn’t wait to try my Sheepshead, so that’s what I had. It’s delicious – a mild, meaty white fish that’s low in fat and high in protein.
Seafood is one thing I prefer to prepare simply. I baked this fish with lime and a dusting of Indian spices. Eaten with bok choy sautéed with garlic, green onion, and coconut oil, and roasted portobello with a runny egg, and a slice of Ezekial.
This was a productive activity while watching FSU beat the you-know-what out of Clemson. Goooo ‘Noles!!!
The following is sponsored by FitFluential LLC on behalf of Designer Whey and Smari. As always, all opinions are my own.
Dessert is my favorite par of the day. Even better was the fact that I got to try 2 new things: Designer Whey Vanilla Almond Protein Powder and Smari Icelandic yogurt. I normally make my protein bowls with Greek yogurt, but I am loving this Icelandic too! It’s very similar to Greek in that its super thick, high in protein (higher than Greek, actually!), and the plain is low in sugar.
I decided to create a pumpkin protein bowl using the ingredients. What resulted was a Pumpkin Almond Protein Batter that made me a little sad when I was over. It tasted like cake batter.
Overall, it was a marvelous weekend!
Combine everything in a small bowl and mix until smooth. You may need to add more liquid to achieve desired consistency.
Top with your favorites and enjoy!
*You can sub any vanilla protein and add 1/4 tsp almond extract
***
Did you notice anything in that pic of me? I went dark for the winter… every time I look in the mirror I double take at the dark haired girl.
Have you ever tried Icelandic yogurt?
What does a typical Saturday look like for you?
