protein jam packed panini

Friday!

I have had a very long week, so I am very excited today is Friday as it is my one day off.

It means I might actually be able to catch up on a little blogging and with all of you, but sometimes I swear there just isn’t enough time in the day. I have sooo many errands to run and finding the time to shove it into all one day feels like just another day at work.

But I did manage to still find some time to join in on the #strangebutgood fun.

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This is another one of those, I wish it took better pictures because it was way better tasting then the pictures do it justice.

But I feel like it is still worth sharing.

This meal kind of came together from a past sandwich I had made, to something new I had seen, probably on Pinterest somewhere that I wanted to try, and I just ended up kind of combing the two.

Story of my life.

But alas a delish new sandwich was made.

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I don’t know what to call it other than delicious!

What is it:

Protein Cream Cheese Chocolate Peanut Butter Tofu and Jam Panini

(now that’s a mouth full)

To give it a better name:

Protein Jam Packed Panini

(now that has a nice ring to it)

Ingredients:

– 2 slices bread of choice (I used spelt)

– 1 serving chocolate peanut butter tofu (recipe below)

– 1 serving protein cream cheese (recipe below)

– 1 tbsp of blueberry jam ( I used homemade blueberry chia jam)

Directions:

– Spread chocolate peanut butter tofu, protein cream cheese and jam between the two slices of bread.

– Cook on panini maker until warm and crispy. (you could also use a skillet and cook like a grilled cheese)

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Chocolate Peanut Butter Tofu

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Ingredients:

– 1/2 block silken tofu

– 1/4 cup peanut flour (I use this)

– 2 tbsp unsweetened cocoa

– 10-13 drops liquid vanilla stevia

Directions:

– Place in small blender or magic bullet and blend.

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Protein Cream Cheese

(for one sandwich)

Ingredients:

-1/4 cup cottage cheese

– 1 tbsp vanilla protein powder (I used Plant Fusion – Vanilla Bean)

– 5-7 drops liquid vanilla stevia

Directions:

– Place all ingredients in a small blender or magic bullet.

– Whip until you get a cream cheese consistency.

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I served this with a side of oven roasted plantain chips.

For the plantains I just cut up a plantain, brushed them with coconut oil, sprinkled with cinnamon and baked for about 20 minutes.

I only buy one plantain at a time because I typically only make my plantain bread with them. I don’t know why because there are so many other amazing ways to use and eat the plantain, Lord knows I’ve pinned about 3942342 different recipes I want to try, but even just roasting them was a nice switch up and obviously better for you than your typical potato chip.

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What’s your favorite healthy swap? I love making “fries” out of so many things. Sweet potato, carrots, parsnips, plantains… I really just love to roast everything.

(I buy a lot of my products and ingredients for these recipes from iHerb.com. Use my code YAL235 for $10 off your first purchase)

red velvet plantain bread

We all like to look at pretty food. I know I do. I may not be the best food photographer, but I do try to at least put some effort into making my meals look presentable.

Especially when What I Ate Wednesday rolls around. There are so many amazing eats being show cased and I always feel the pressure to step up my meal game.

But I made a confession on Instagram recently about how not so glamorous my meals are.

Especially when they are eaten out of tupperware in a car.

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I also eat over ripe banana’s.

This was a Thomas Pumpkin English Muffin topped with a mix match of everything I could think of.

One half topped with Plant Fusion protein frosting mixed with CoCo Cardio. The other half topped with half peanut butter and half of my red velvet hummus.

Sometimes when my meals aren’t photo worthy I  like to have fun with them.

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Banana’s in the car! Gotta keep things interesting.

I entertain myself that’s all that matters.

And remember when I told you I had a recipe I wanted to share, but the pictures were just not going to do it any justice?

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This was a delicious creation, that tasted amazing, but does this picture make you want to make it?

Probably not.

But don’t you worry. I didn’t give up. I took one for the team and made this delicious creation again, just so I could take better pictures to share with you.

(ok so i may or may not be making excuses to have made it again. trust me i wasn’t complaining)

A lot of you saw this recipe coming. I’m pretty predicable what can I say.

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Red Velvet Plantain Bread

Ingredients:

– 1 medium ripe plantain

– 1 scoop CoCoCardio

– 1/2 cup liquid egg whites

– 1 tbsp vanilla protein powder (I used this one)

– 5-7 drops liquid vanilla stevia

– almond milk if needed to thin batter

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Directions:

– Pre-heat oven to 350 degrees

– Blend all ingredients in a small blender or magic bullet

– Bake for 20-25 minutes

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Red Velvet Protein Frosting

Ingredients:

– 1/2 cup plain greek yogurt

– 1/2 scoop CoCoCardio

– 3-5 drops liquid vanilla stevia (or chocolate if you have it)

Directions:

– Mix all ingredients together in a small bowl

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I think these pictures do it a bit more justice, don’t you?

Well I know they are making me want to make this again, so I would say so.

So loves I leave you with the promise of more dishes that are photo worthy so I don’t have to distract you with pictures like this.

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But seriously. Who wouldn’t want to look at that face?

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Would you post an “ugly” picture if it meant sharing an amazing recipe?

Do you take random pictures of yourself eating? I have no shame, obviously, I mean I take pictures of me eating breakfast in my car.


new obessions

Wednesday.

Usually I am all “oh my gosh I can’t believe it’s Wednesday, time flies”. Today I am more like “oh my gosh, it’s only Wednesday?”

Thanks to crazy long work days, my week is already dragging. We have been insanely busy at the clinic and yes that is good, actually makes the day go by quicker, but by the end I am just so tired and so drained.

Matt has also been working late so in addition to my boring breakfasts and lunches, dinners have been pretty low key as well.

But since it is What I Ate Wednesday, and the lovely Jenn puts so much effort into hosting this wonderful shin dig, I did manage to find some fun things to share.

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I will start by saying that even though my breakfasts are repetitive and eaten in the car and typically turn into melty smushed up messes, they still can start off pretty.
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Banana, blueberries, protein fluff, peanut butter, raw nuts all lined up and finished with a hemp heart sprinkle.
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But then it soon turns into this.
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But I’m not going to lie, I love when my blueberry’s explode.
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New repetitions have been happening in my kitchen though.

I have been nori obsessed lately. I am basically wrapping everything and anything in it.

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Simple veggie rolls, buffalo tuna rolls and cauliflower rice rolls.

This might be the start of a new addiction.

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I know what you’re thinking and don’t worry, the kabocha addiction is still going strong.

I know I had my short love affair with carnival squash.

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Which led to a one two night stand with delicata squash.

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But kabocha was soon back in the picture.

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If it’s not broke don’t fix it.

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But back to my new obsessions.

Fresh raw veggies.

In addition to adding them to my nori rolls, it really just got me loving them in general.

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They make perfect appetizer plates. Paired with another new love; Trader Joe’s spinach and kale dip and spicy hummus. I can’t get enough of hummus lately and the spur of the moment purchase of the kale dip was a good one.

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Another food that recently was brought back into my life is eggplant bacon.

I use to eat this stuff all the time. I don’t know why I stopped, but I did remember why I loved it so much.

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The most photogenic side dish? No. A tasty side dish? Yes.

I use to make eggplant bacon roasted veggie panini’s all the time. I think that needs to happen again soon.

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Well loves, I yet again am falling asleep at my keyboard so this is where I leave you.

Let’s hope that rest of my week goes by quickly. I have a very exciting weekend ahead of me that I am super excited about. I just have to survive the rest of my week first.

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Do you have any current food addictions?

fun packages and free treats

Hello my loves!

The weekend has come and gone again, a little too quickly if you ask me, but alas it is Monday.

But with Monday’s the beautiful Katie reminds us to stay marvelous.

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So I actually am going to switch things up a bit. Keep it short. And just share the small things that can make each day a bit more marvelous.

 

Marvelous is: getting packages in the mail.

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I not only received my foodie pen pals package (which I am super excited about) but also a surprise package from Enjoy Life Foods.

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Not gonna lie. One of those cocoa loco may have been consumed very shortly after this picture was taken.

That’s what happens when I open packages right before dinner.

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Marvelous is: baking!

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Blueberry Cookie Pie

I will be posting a recipe later (as requested by a few), but this was such a random accident that turned out amazing.

And I didn’t stop there.

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Upside Down Apple Cake

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A co-worker is moving back east to North Virginia and I offered to bake her anything of her choosing as a goodbye gift. This is what she chose. I had never made anything like this before, but it was fun and even though not super photogenic turned out amazing!

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Marvelous is: simple breakfasts

My obsession with Silver Hills Bakery breads are still going strong.

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As much as I am obsessed with the gluten free Chia Chia…

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The Squirrelly topped with Plant Fusion protein frosting is pretty amazing too.

Both so simple. But so delicious.

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Marvelous is: free cupcakes while grocery shopping.

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Because like I would say no to a cupcake. Especially a free one.

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Well my love bugs I hope you all have a wonderful week!

Stay marvelous.

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How was your weekend marvelous?

all things nori

Loves. Good news.

I think I found my savory taste buds again.

It almost didn’t happen.

It’s not like I don’t like savory dishes. When I peruse Pinterest for a few minutes countless hours, I pin tons of savory meals that I want to make. But as I’ve confessed, I tend to fall into ruts, eat the same foods, and those foods tend to be on the sweet side.

 

Things changed when I was out running errands on my one day off this week, and decided on a whim to stop by an Asian supermarket. I was like a kid in a candy store. So many unique spices, flavorings, and sushi making ingredients (it was so hard not to buy more than I did). I somehow managed to only walk away with nori sheets and some noodles. So with a little inspiration, I decided to put my purchases to use for dinner that night.

 

I knew I wanted to use the nori sheets and make some sort of wrap. Well even though my nori wrapping skills are very sub par I did manage to make some pretty delish rolls.  The first was pretty classic. I took some tuna, marinated it in a mixture of braggs liquid aminos, braggs coconut aminos and sriracha, added some fresh veggies – attempted to roll – failed – ate like a hand roll – and called it good.

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Then the #strangebutgood happened.

I took some tuna mixed it with franks red hot buffalo sauce, made home made ranch dressing, added shredded lettuce then wrapped it all up in another nori sheet.

And thus the Buffalo Tuna Nori Wrap was created.

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I wasn’t sure if the flavors would mesh, but I am now convinced that anything wrapped in nori is amazing.

Not only was this a delicious and nutritious dinner, but I am so glad that I switched things up and made something new instead of resorting to my typical foods.

But I will be honest, there are still some familiar faces popping up in my eats.

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Squash love is still going strong. However, I did branch out and try a new to me variety with Carnival squash.

If you follow me on Instagram you know how excited I was when I found this.

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And seriously look at all the varieties!

I roasted the carnival squash like I do my kabocha, with coconut oil and cinnamon, and I loved it! I am going back to try more as I have heard delicata is amazing.

Oh, and just in case you were wondering plantain bread love is still going strong too.

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Keeping it simple and no fancy flavors or toppings. But still just as delish.

So I am hoping my savory tooth sticks around for a bit and I continue to get creative.

Who knows what I’ll stuff in my nori sheets next (squash and plantains??). The possibilities are endless.

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What’s your favorite type of wrap?

Sprint 2 the Table

 

simple meals with a new bread obsession

Happy Wednesday loves!

I am very happy this Wednesday!

Also exhausted, but happy.

Why so happy?

It’s my one day off this week. One of the techs is on vacation so I am working extra days, which even though I am happy for the extra money, I am a wee bit tired. It doesn’t help when you have emergencies walk in a half hour before closing and have to stay late. But that’s the job and I’m all about saving the little critters when I can!

Unfortunately when I work such long hours meals tend to get a bit boring as well.

But since it is What I Ate Wednesday, I still managed to find some tasty fun things to share with you.

I’m lucky I got a little help.

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I recently received probably one of the best (and biggest) packages in the mail.

So big that Matt’s co-workers all questioned him of what could possibly be in this huge box.

silverhills

Allow me to share.

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I had been hearing amazing things about Silver Hills Bakery all over the blog land and Instagram. Being the carb obsessed person I am, I of course was intrigued and checked them out to see what they offered.  Not only do I love that they offer sprouted breads, which I love, but I also love that all of their ingredients are non-GMO and that each bread has a different added benefit. You should probably check out all their “flavors”.

I think it goes without saying I was very interested in trying their products. Boy did they ever give me the opportunity.

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Let be honest, we all know I love my bread. It is seriously one thing I could never live with out. (sorry paleo and low carb diets) But even when I saw all this I was blown away and questioned how I would ever consume all of it. Well thankfully I have Matt to help me, and bread freezes well. I am however not too worried, I’ve already made a huge dent in this.

Even though I don’t follow a gluten free diet, for some strange reason gluten free breads have always intrigued me. Silver Hills Bakery offers two gluten free breads, both which sounded amazing to me.

So the first bread I decided to try was the Gluten Free Chia Chia.

 

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Ok. Seriously hands down, regardless of being gluten free or not, one of the best breads I have had. I loved it. I seriously am probably a bit too excited over this considering it’s just a piece of bread, but that’s how much I liked it.

I topped a piece with Justin’s chocolate almond butter SweetLeaf lemon infused Chobani greek yogurt and fresh berries.

Amazing.

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The next bread I tried was the The Big 16.

Not as pretty (eating breakfast in your car and lunch in the 5 minutes of free time we get, make for quick not pretty meals), but I managed to make some pretty tasty sandwiches that totally hit the spot.

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A classic that never gets old: I toasted a piece of The Big 16 and topped it peanut butter and banana. Simple, but delish. For lunch I made a concoction of chocolate almond butter, cinnamon spiked pumpkin and home made vanilla peach jam. May not look pretty, tasted amazing. More proof that ugly food tastes better.

These are the only two breads I have tried so far, Matt tried the Squirrelly Sprouted Bagels (which got rave reviews from him), but if the rest of them are as good as the two I’ve had, well I know I won’t be disappointed. So check back for more reviews on the products.

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I did however manage to eat a few things other than bread lately.

I showed you guys the vegetable chickpea curry I made with the complaint that it wasn’t spicy enough.

Well I vamped up the leftovers, added more red curry paste and topped a potato with it instead of serving it over rice.

best.idea.ever.

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It was like a total new dish.

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I also reunited with OIAJ. Never gets old.

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Was so glad to have fresh berries back in the house and I am still loving the hemp seeds!

 

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I swear sometimes the little things make me the happiest. OIAJ is one of them.

Well since this is getting pretty lengthy I will leave you with that, I know you all have plenty of other delish What I Ate Wednesday eats to check out so head over to Jenn’s and check out all the other amazing eats that are going on.

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But I will leave you with more proof I am obsessed with bread and how small simple things make me a bit too happy.

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Chia Chia topped with  a mixture of peanut butter, chocolate protein powder and almond milk and home made blueberry jam. An amazing drippy mess of deliciousness.

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Are you a bread lover?

What’s your favorite sandwich?

cookies and cream & pumpkin spice plantain bread

Warning: If you are sick of my plantain bread recipes, stop reading now.

There is about to be more.

I can’t help it, my plantain obsession is still going strong and I am loving creating new and different flavors each time I make it.

So you have been warned.

For those of you who are just as plantain obsessed as I am, then you will love this post.

 

If you’ve seen my other plantain bread recipes, I’m sure you have noticed I add some sort of protein powder to all my bases.

Not only does this give me some extra protein, but I also like using it instead of a flour.

This recipe is no different.

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Cookies and Cream Plantain Bread

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Ingredients:

– 1 medium ripe plantain

– 1/2 scoop cookies and cream protein powder (I used Plant Fusion)

– 1/3 cup liquid egg whites

– 7-9 drops SweetLeaf Vanilla Drops

– almond milk to thin batter if needed

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Directions:

– Blend all ingredients in a blender or magic bullet.

– Bake in pre-heated oven at 350 degrees for 25-30 minutes.

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Since I get a lot of questions on how I bake my plantain bread I thought I would include the process of me dressing it up.

I topped this batch with a vanilla chai protein frosting.

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Vanilla Chai Protein Frosting

Ingredients:

– 1/2 scoop vanilla chai protein powder (I used Vega One)

– almond milk (add 1 tbsp at a time until desired consistency)

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I made a little cookies and cream sandwich with the protein frosting and then also topped some slices and sprinkled with chia seeds.

It was like dessert for breakfast.

Just the way I like it.

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The next flavor is basically another give in if you know me at all.

Like most I love fall. I love pumpkin.

So since pumpkin is starting to hit the shelves again (for not a ridiculous price) I was quick to snag a few cans.

Among other things, it of course made it into a plantain bread.

Pumpkin Spice Plantain Bread

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Ingredients:

– 1 medium ripe plantain

1/2 scoop vanilla protein powder (I used Fitmixer)*

– 2 tbsp pure pumpkin

– 1/3 cup liquid egg whites

– 1 tbsp pumpkin pie spice

– 6-8 drops SweetLeaf Vanilla Stevia

– almond milk to thin batter if needed

* If you don’t want to use protein powder use 2 tbsp coconut flour in it’s place

Directions:

– Blend all ingredients in a blender or magic bullet.

– Bake in pre-heated oven at 350 degrees for 25-30 minutes.

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I made a quick pumpkin frosting by mixing plain Chobani Greek yogurt with about 1 tbsp pumpkin and sprinkled some more pumpkin pie spice on top.

I think it goes without saying that this was amazing. My kitchen smelled of pumpkin amazingness. And if it wasn’t still 100 degrees here in Arizona, it might feel a bit like fall.

 

So I may sound like a broken record, but if you haven’t hopped on the plantain train yet, you need to.

I also need to get out of my comfort zone and make some of the other Purely Twins plantain recipes. They have so many that I want to try, but again if you know me, I tend to stick to one thing.

But until then, new plantain bread recipes will probably keep being created.

Hope you’re ok with that.

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Are you excited for fall?

Are you a pumpkin lover? If so what’s your favorite recipe?

out with the old in with the new

Oh hello there my loves.

Wednesday already? The week is flying by, but having Monday off will do that to you. Although I am not complaining about having an extra day off. It makes the week and time go by a little bit faster, and speaking of that, is anyone else baffled that it is already September?

Time goes by way too quick.

But since it’s Wednesday, it’s time for What I Ate Wednesday. The time when we all share our wonderful eats with each other.

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I debated what to feature for this What I Ate Wednesday.  I either was going to share my Labor Day fun night out with new friends, or share some fun happenings that have been going on in my very own kitchen.

As I confessed last time, my cooking mojo is basically non-existent, but that doesn’t mean a few experiments haven’t been happening in my kitchen. So I decided since I am working on getting my cooking mojo back and adding more variety back into my diet, that it might be better to share my personal kitchen happenings.

So that’s what you get. Hope you don’t mind.

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First let’s look at a huge fail I had.

I found this recipe and thought it looked interesting. I love my breads, but I am always looking for healthier home made options.This spinach bread recipe looked promising.

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It came out looking ok, but honestly, it went into the trash.The taste was. Well it was spinach. Now I don’t not like spinach, but it just wasn’t what I was going for. I really want to find a quick easy healthy home made bread recipe. I have been really wanting to try a few seedy bread recipes I have seen floating around. More like a power bread packed full of nutrients. So if you know of any good ones that you’ve tried please leave me a link!

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After posting my confessions post, I sat down with Matt and really had a good talk with him about what I was wanting to do. It kind of really works out, because he really wants to start eating healthier and I think I am finally at a place where I am ok with him wanting to lose weight and be healthy again. (I think part of my ED wanted him to be the “heavy” one. When you have an ED you almost live vicariously through others eating foods we will not, and we become food pushers) So Matt and I sat down and planned some healthy together meals.

A chickpea vegetable curry was first on the list.

I apologize because this dish was not photogenic in the slightest. But it was very tasty.

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I followed the recipe basically to the T and my only complaint about this dish would be it wasn’t “curry” enough. Maybe next time I will add more curry powder, but I love my spice and it only had a mild coconut curry taste. I like my flavors strong!

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Since I am just starting to work on adding variety to my diet, I still have some oldies but goodies to share with you.

One rut I am in is definitely kabocha. I’m not going to lie it’s a rut I like being in, but I do need to take a break I think. But since I haven’t yet, here are a few ways I have been enjoying it.

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Roasted as usual in coconut oil and sprinkled with cinnamon, but then I drizzled it (confession I totally tried to be fancy and used a frosting piping technique to top this) with a simple chocolate protein frosting.

I was pretty proud of how pretty this was.

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It was also pretty delicious. But when isn’t kabocha?

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I also made a delish key lime whipped cottage cheese dip.

I used my Barleans Key Lime Omega Swirl to give it the flavor and loved it.

I then proceeded to make a blueberry coconut flour dip that also tasted pretty great on kabocha.

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See those parsnip chips in the background?

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The blueberry coconut flour concoction tastes pretty good on those too.

I love to dip what can I say.

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Another obsession that is still going strong is my plantain bread.

Surprise surprise I know.

But it makes such a great snack.

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And I’m still convinced Plant Fusion makes the best quick protein frosting.

I enjoyed this little snack post work out. Perfect combination of carbs and proteins. And tasty to boot!

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So as you can see I am starting to make some progress on getting variety back into my life.

Matt and I have some other pretty tasty meals planned.

My picks include Tempeh BLT’s and a zucchini lasagna.  And Matt suggested home made pizzas and veggie burgers. All sound pretty delish to me. So even though switching things up is kind of scary, at least I will be eating good food in the process!

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Do you have any favorite recipes I can try to switch things up?

Do you have a home made bread recipe you love?