apple spice plantain bread and cashew chia cream

Oh hello my loves.

I am going to apologize in advance if this post is full of misspelled words, bad grammar and incomplete sentences. It is being written very quickly and on very few hours of sleep.  Yes I could have postponed it, but since it is What I Ate Wednesday and I actually have some tasty things to share with you, I made it happen.

So let’s get to it shall we?

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What would my What I Ate Wednesday post be if it didn’t include plantain bread. I mean really, who would I be?

And especially since one of my favorite seasons has begun (no not pumpkin) I had to create a new flavor.

Next to banana’s, apples are probably my favorite fruit, and I love apple season because my beloved Honey Crisp (the size of my head) start to appear.

So thus a new plantain bread was created.

Apple Spice Plantain Bread

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Basically followed the recipe for my Pumpkin Spice Plantain Bread, but subbed in apple pie spice instead of pumpkin pie spice and unsweetened apple sauce in place of the pure pumpkin.

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I topped this with a protein apple frosting which was plain Chobani greek yogurt mixed with vanilla protein powder (I used Plant Fusion – vanilla bean) and more apple pie spice.

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I may be biased because I love apples so much, but this was beyond amazing. It smelled like warm apple pie coming out of the oven.

I say this probably after every new plantain bread, but I really think this is one of my favorites.

Until I create the next.

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Another tasty creation that I whipped up was made based on the fact that my nutritionist and I are trying to find ways to increase my fats in my diet.

Yes I could just eat plain avocados, nuts, nut butters, or coconut oil but I like to create and make things interesting.

Since I love my frosting’s and dips so much it’s no surprise that’s what I wanted to make.
And no surprise where my inspiration came from.

Two things I really wanted to try was The PurelyTwins and their Chocolate Protein English Muffin with Cashew Lucuma Frosting.

I had attempted the english muffin before (and failed), but never the frosting.

Well, I didn’t have lucuma, but I did have some cashews sitting around. So after searching Pinterest for some cashew cream recipes (and finding out it’s basically just cashews, water and vanilla), I took a shot at it.

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As you can see I added a wee bit too much water.

So my solution was to add some chia seeds to it, let it sit, and hope it would soak up some of the liquid.

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It sort of worked, but not as much as I hoped.

But good news, even though it was more a milk than a cream, it was still super tasty, so I am going to take another shot at it, add less water and hope for more of a cream like texture next time.

I will keep you updated.

But I didn’t want this to go to waste, so I added it to another new to me food find.

We all know about my kabocha squash addiction, but there are other squashes I had heard so much about that I decided need a fair shot.

Carnival Squash was a winner with me, so next on my list was Delicata Squash.

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I roasted this basically the same way I roast my kabocha, but then drizzled my cashew cream chia milk on top and I must say it was pretty delish.

Another squash winner.

Well loves, I actually have more to share, but I am falling asleep at the keyboard, so it will just have to wait till a later time.

I hope you all are having a wonderful week and pray for me that I make it through the rest of mine.

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What’s your favorite dip/spread to make?

 

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

 

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?

vanilla chai, lemon cream pie, oh my.

Happy Sunday my loves!

I hope you are all having a wonderful weekend so far and also that you have a 3-day weekend as well and have a wonderful Labor Day!

Matt and I actually don’t have any plans, having no money kind of does that to you, but I am sure we will find some type of shenanigans to get into.

We always do.

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But I actually have some fun things to share with you. Some things I have been promising for quite some time.
Plantain Bread Recipes!

It’s no secret I have a bit of an obsession with plantain bread. But if you think I make the same ole bread each time, well you would be wrong. However if you follow me on Instagram, you already know that is not the case. Sometimes I just throw in random spices, protein powders and stevia flavors to get a nice base, but sometimes I have a goal in mind for a flavor profile. I would be lying if I said all my flavors come out amazing. They don’t. I have some duds (that get eaten anyways, nothing a little protein frosting can’t fix) But lately I have had some amazing successes.

First this great idea.

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Vanilla Chai Plantain Bread

Ingredients:

– 1 medium plantain

– 3 tbsp liquid egg whites

– 2 tbsp vanilla protein powder (I used Designer Whey French Vanilla)

– 1/2 tbsp ginger

– 1/2 tbsp cinnamon

-1/2 tsp cloves

– 10 drops Sweetleaf vanilla stevia (more or less depending on your taste)

– almond milk if batter needs thinning

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Directions:

– Blend all ingredients in Magic Bullet and bake at 350 degrees for 15-20 minutes.

The wonderful Heather and I had recently done a little impromptu foodie swap and she had sent me a bunch of random protein powders to try. One of them was Vega One’s Vanilla Chai. So I made a simple Vanilla Chai protein frosting to top this with.

This smelled amazing coming out of the oven. It was very hard to wait until I had decent pictures to eat this.

#foodbloggerproblems

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The next flavor was made because I have been on a huge lemon kick lately. And after recently winning a NuNaturals giveaway and having a fresh lemon on hand from a dinner recipe that never happened, I decided to put them both to good use.

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Lemon Cream Pie Plantain Bread

– 1 medium  plantain

– 3 tbsp liquid egg whites

 – 2 tbsp vanilla protein powder (I used Designer Whey French Vanilla)

– juice of half a lemon

– 10 drops NuNaturals lemon stevia

– almond milk if batter needs thinning

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Directions:

– Blend all ingredients in Magic Bullet and bake at 350 degrees for 15-20 minutes.

Topped with a lemon cream  made by mixing Chobani plain greek yogurt with 5-7 drops lemon stevia.

Optional lemon zest topping. It added a great freshness to the dish.

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I am loving experimenting with new flavors, which is great fuel for my plantain bread obsession.

I think my next step needs to be making a savory version.

I’ve got some idea’s brewing…

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What flavor profiles are you loving lately? It’s almost fall, I’m thinking a pumpkin plantain bread will be in my near future. (hint: It happened this morning)

get clickin

Hello my loves.

I hope you are all having a wonderful week so far.

Hopefully we all have a 3-day weekend in our near futures. I have to work Saturday, but having Monday off I think will make up for it a little bit.

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I just wanted to pop in real quick to spread some love with you guys.

If you follow me regularly you know when I find a product I love, I love it. And use it all the time.

I swear once I get on a kick of something, I repeat it over and over until I finally get sick of it.

Lately I’m sure you’ve noticed it’s plantain bread with protein frosting.

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I’ve made so many versions of this bread it’s ridiculous, but one thing I am pretty consistent with when it comes to my toppings is one slice always has a certain protein frosting on it.

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I even made a plantain bread sandwich with it as my filling.

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That dark brown spread that appears in almost every plantain bread picture?

That would be my Click Mocha protein frosting.

I swear after the first time I tried this product I was hooked. I love coffee. I love protein powders. This product was made for me.

A little info on Click product ingredients:

Each 12- 14 ounce serving contains a double shot of gourmet espresso coffee, 15 grams of lasting protein and 23 essential vitamins and minerals. All CLICK products are naturally flavored, colored, gluten-free and CLICK’s high quality protein is made from cows that are NOT treated with the rBST.

Source

This makes an awesome post work out snack.

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I took a piece of Julian Bakery Paleo Coconut Bread and made a protein frosting out of the vanilla latte flavor, spread it on top and wha-la, you have a perfect carb/protein snack.

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Since I typically work out first thing in the morning, these quick snacks work great for me.

I get my carbs, I get my protein and then I also get a little espresso to get me going.

Both flavors are absolutely amazing and they even offer a decaf variety if you don’t want the espresso kick.

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And if you have a little more time on your hands, it can be part of a semi-fancy breakfast.

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Rudi’s English Muffin topped with Click Mocha protein frosting and fresh strawberries.

Rudi’s Engish Muffins are another obsession of mine, so of course the two made multiple appearances together.

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Yup more Click protein frosting goodness.

I know. So simple, but seriously. I am obsessed.

I also added it to my powercakes.

I used my main powercake base, but then added the Click mocha to batter.

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Topped with peanut flour fluff, melty berry mix and a granola sprinkle.

I then again tried to get a little bit more fancy.

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I again took my traditional chocolate/pumpkin powercake, added Click protein powder and then I stuffed it with whipped protein cottage cheese, topped it with a peanut butter drizzle and finished it with fresh peaches.

An already amazing dish made even more amazing with the simple addition of some espresso protein. Seriously. You can’t go wrong.

Overall, I am pretty much obsessed with this product. I love when I find a good protein powder because there are so many duds out there, but this my friends is not one of them.

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What do you think of espresso protein powders?

an almost wordless wednesday

Happy Wednesday my loves!

I am going to try something a little bit different for this round of What I Ate Wednesday.

For once I have a lot to share with you.

So even though I love to talk and tell stories and give you guys tons of pointless details behind my meals, I am going to make this an as wordless post as I can.

But I’m going to be honest, I like to talk (type?) so we’ll see how that goes.

But before I bombard you with my eats lately, head over to Jenn’s and thank the beautiful lady for being such a great host.

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Breakfasts may be the same, and sometimes brown and boring, but I love my breakfast wraps.

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Sometimes it’s fun when I am low on stuffing supplies. Random things like KIND bars, nuts, energy bites, kamut puffs, cereals and basically anything I can find I’ll stuff into these things.

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Some pretty delish OIAJ have been happening too.

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Hemp seeds have been a new addiction. I actually think I got them in a sample box and it took me forever to use them. Such a great nutty flavor. I love them.

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This jar was very hard to say goodbye too. This is seriously one of the best peanut butters ever.

Earth Balance’s Almond Butter with Flaxseed is still by far my favorite, but oh so expensive.

#poorgirlproblems

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And  you better believe I scraped every.last.bit. of that jar. So good.

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Proof I’ll use about any jar.

Trader Joe’s pumpkin butter is too good to waste any little bit.

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And when I don’t have an empty jar, I make my own.

Parfait style.

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And as shocking as it is, I have actually made some pretty delish dinners lately as well.
I can’t believe it, but I think I am finally getting out of my cooking slump and am wanting to create new things.

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Simple pasta, but not made with just any ole sauce. When we were in Los Angeles our friends made us some home made tomato sauce to take back with us. Let me tell you, it was amazing. Home made is always so much better.

New Trader Joes finds also made new dinners easy.

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I forgot how much I loved my spicy peanut chicken. So easy to make. So delicious.

(Verdict on the seaweed salad: Meh. Not the best I’ve had, but not horrible either)

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And this plate of amazing will be getting a post all of it’s own.

Spicy Thai Chicken Stir Fry.

This was amazing.

And since I always like to end with something sweet.

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I had told a co-worker I would bake her some cupcakes.

Really any excuse for me to make sweets I’ll take.

It’s not just coincidence there is enough left over batter for a few to stay home.

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Well loves I actually have more delish dishes to share with you, but a few that deserve spot lights of their own, so make sure you check back.

It won’t be a shocker to what it is.

But here’s a sneak peek.

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I know I know, more plantain bread. But as simple as this batch may look, the flavor was out of this world good.

I can’t get enough. And I think you’ll like it too.

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What have you been having for breakfast lately?

Any fun grocery finds you would recommend?

#strangebutgood snacks

Happy Friday my friends!

This week was a busy one and even though I am happy it’s Friday, I have to work tomorrow, so really I’m not too excited. We’re only open half days, but the fact that I have to get up at 5:00am on a Saturday is just not fun in my book.

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Anywho, Friday’s are still fun and Laura makes them extra fun by giving us the opportunity to share some of our #strangebutgood eats.

Although I really think 90% of the things I eat are #strangebutgood.

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But today let’s focus on some of my not so normal snacks.

First was one of my night time concoctions.

I always have to have something sweet after dinner.

No really. Always.

Sometimes when the fridge and cupboards are looking bare I have to make use of what I have.

When that happens, things like this are made.

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I’m going to be fancy and call this chocolate protein mousse, but really it should be called chocolate protein sludge.

It was basically a tablespoon of this flour, a tablespoon of that flour, and probably some protein powder mixed together with almond milk and apple sauce and I called it good.

I was actually attempting to make a mug cake, but after tasting so much of the batter, I ended up just eating it as is.
It may look like sludge, but it was pretty tasty.

The next snack up is just as ugly.

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I use to make this all the time, but haven’t for awhile and as simple and strange as it may be, I love it.

Chocolate protein cottage cheese and jelly open face sandwich.

I used a piece of high fiber carrot bread, mixed some chocolate protein powder in with cottage cheese and with a little spread of jelly, I called this snack good.

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I also rip my food and eat in tiny bites. I do it with almost all of my sandwiches.

#strangebutgood habit? I have a lot of them.

Let continue with my strange spreads.

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I have posted about my chocolate peanut butter tofu mousse before, but this time I had gotten super lazy, made an individual serving and just tried to mash it with a spoon.

It worked. Sort of. I like it chunky anyways.

I put it on top of Julian Bakery’s paleo coconut bread, which I was trying for the first time.

The bread is interesting to say the least. I ordered it online and I’m curious to try it store bought, because the texture of this bread was. Strange on it’s own.

Not bad. Not great. Interesting.

The chocolate and peanut butter made it better though.

But what doesn’t chocolate and peanut butter make better?

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So now I bring you the spot light of my snacking lately.

We all know I am obsessed with plantains.

Well mostly my protein plantain bread.

Proof.

My twin muse’s have been posting so many recipes with plantains that I have been dying to try. But as per usual Debbie, I typically fall back on what I know I love. But I finally tried a new version of my new beloved food.

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Enter the baked plantain topped with protein frosting.

This friends was a delish snack.

Who would have thought simple roasting a plantain brushed with coconut oil and topped with a little protein frosting could be so good.

Because it was.

I will be experimenting with new toppings in the future.

I am dying to get my hands on some tahini so I can make a protein tahini spread, but the stuff is just so expensive!

In good time I suppose.

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Well loves I hope you all have a great Friday and enjoy your weekend.

Until next time.

Stay strange.

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What’s the strangest snack you’ve made?