Happy Friday my loves.

I am happy to report I have survived my first week of exernship.

I am completely wiped out and a little mentally drained, but I survived.

And I am loving it.

I have been exposed to so many new things, and introduced to the world of breeders and artificial insemination’s and semen collection. It’s really no big thing and done daily at my clinic. But to me, it’s still is a little strange to look over and see my vet jacking off a dog and having a normal conversation with the owner.  Oh the world I live in now.

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But I don’t think you came to hear about all that. I think you’re here for another reason.

A #strangebutgood reason.

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Now I am going to be honest in saying this week’s creations are not really that strange in the blog world. That happens to me quite often where I see the same concept all over the blog land and Instagram, yet when I tell a “normal” person what I am eating it may be a bit strange to them. So I say it counts.

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Since my mornings are so early, breakfast is now consumed in the car and I have relied on green smoothies to be my go to breakfast. I may get brave and eat other things as I get use to this schedule, but I am whipping these up the night before so they are just ready for me to grab on my way out and I don’t have to worry about preparing anything. So it’s working for me right now.

My first green smoothie. Well, in the looks department. Epic fail.

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I shared this in my last post and it seriously is so gross looking it deserves a second look.

We all know how I like to cook; throw basically everything or anything you have into a blender and hope it tastes good.

It was decent. Not the best.

Check out my last post to find out what I threw in it.

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I am happy to report that I think I got better with practice and after finding Brittany’s recipe for her Green Lemonade Smoothie I had new inspiration.
And kids for once other than adding protein powder and tweaking a few other things, I pretty much followed the recipe.

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Here is what went into my spin off.

Green Lemonade Protein Smoothie

- 1 heaping handful baby spinach

-1 scoop Plant Fusion Vanilla Bean protein powder

- 1 small pear

- 1/2 frozen banana

- 1/2 cucumber

- juice of 1/2 lemon

- 5-7 drops Lemon Liquid Stevia

- water until smoothie reaches your desired consistency

Mine was a little watery, so I added some chia seeds to let soak overnight. Thicker smoothie, and added nutrients.

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I am happy to report this smoothie was amazing. I know it’s risky, but I am loving throwing random things into my smoothies. It’s like my oatmeal, flavor combinations are endless.

I’m really wanting to get some fresh ginger and do a spin with that.

I am obsessed with ginger.

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Do you have a favorite smoothie recipe?

Do you just throw random things in and hope for the best?

Hello loves!

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I’m going to start off by saying I am totally taking advantage of my few days of time off before I start my externship, and I thought what a better way to use my time is to actually be more active on my blog and participate in more happenings that are going on in the blog land.

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So when I saw Lindsay was hosting a pin it party, I jumped on the opportunity. Usually I see things like this and think “man I wish I had time to do that” and now that I actually do, I’m doing it! And I think it’s an awesome idea and I love getting inspiration from other bloggers. One of the main things I love about blogging, all you are way more creative than me!

But since this post does need to focus on some of the goodies I have created, I dug up a few pretty good ones for you guys.

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Chocolate Covered Strawberry Overnight PrOATs

The perfect way to start your day if you ask me. Chocolate. Strawberries. Protein.

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Squash Protein Muffins

These are a perfect post work out snack. You have your protein and your carbs and I’m not going to lie they are pretty delish.

They’re even better topped with peanut butter.

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Chocolate Peanut Butter Tofu Panini

One of my #strangebutgood creations, but seriously one of my best.

But if you remember my obsession with my soy chocolate panini, it’s not hard to see why I love this sandwich so much.

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This one is kind of a multiple of ideas, but since I seemed to have went through a pumpkin obsession (I still might be in it) and spreads/dips are kind of my thing, here is my recipe for homemade Pumpkin Peanut Butter and the multiple ways I use pumpkin.

If you want other dip recipes, check out my banana bread hummus, chocolate banana avocado spread, and protein squash spread just to name a few.

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And to end on a sweet note, dessert.

Chai Oatmeal Raisin White Chocolate Cookies

Another throw everything and anything I have on hand and hope it turns out good.

It did turn out good.

You can even ask Lindsay, she got some for Foodie Pen Pals.

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I hope you all enjoyed my recipes and feel free to check out some of my others ones.

Happy pinning!

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I’ve recently confessed my love to adding protein powder to basically everything.

Some of these creations have made appearances in previous #strangebutgood spotlights.

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It starts out simple enough with Squash Protein Muffins

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It get’s a little more strange with protein pumpkin

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And the obsession with plain ole protein frosting is still going strong.

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But back to those muffins mentioned earlier.

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When I made these little suckers, I literally licked the bowl clean of the batter. As mentioned, I had ended up using frozen squash and I had about 1/3 of a cup left over. Not quite enough to make another batch of muffins. So what’s a girl to do?

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Well since I loved the batter so much, why not make a squash protein spread/dip. I mean. That is what I do best.

But how am I going to use this new protein dip creation?

Oh, why not make a delish night snack out of it.

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May not seem that strange (especially coming from me) but I am still amazing myself at what I’ll add protein powder too, and how I incorporate it into my eats.

That’s where the #strangebutgood comes into play.

So this strange but very good dessert consists of a rice cake topped with healthy chocolate sauce (special dark unsweetened cocoa powder+water+stevia) topped with protein squash.

Protein Squash

- 1/3 cup mashed squash (thawed)

- 1/2 scoop vanilla protein powder

- 5-7 drops vanilla stevia

- sprinkle/dashes of spices to taste (I added cinnamon, nutmeg, cloves & ginger)

Simple. A bit strange. But delish.

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Not strange enough for you? Well head over to Laura’s to check out some other strange but good creations. This was as creative as I got this week

Happy Wednesday luff bugs!

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I can’t believe it’s already Wednesday and I am excited and nervous. This is my last week of class.  Can you believe it??

Those of you who have been with me for awhile are probably use to me complaining about how much I have to study, how I am so ready to be done, but now that the time has actually come, I am beyond nervous. I’ve done very well in school, but now it’s time to put my money where my mouth is, and hopefully I can perform just as well. Change is always scary isn’t it?

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But one thing that doesn’t change, is Wednesday’s are spent with the lovely lady Jenn over at Peas and Crayons for What I Ate Wednesday.

Thank goodness for a little stability in my life

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I have fun stuff to share with you today!

I know you’re expecting my typical beautiful oatmeal bowls…

Oh wait. I do have one of those.

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I recently got Capella Flavor Drops and have been adding them to everything.

This bowl of deliciousness was what I like to call a toasted almond s’mores bowl.

It was my normal TVP/oatmeal mix with 2 drops of toasted almond, 2 drops of marshmallow and 2 drops of graham cracker flavor drops. The chocolate came from my Plant Fusion chocolate protein powder. I mean, what’s a s’mores bowl without the chocolate? Not a s’mores bowl that’s what.

Topped with my per usual of 1/2 frozen banana, berries, dried figs, and crack Love Grown granola.

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As good as this bowl was, it’s not the spotlight of today’s post.

The spotlight belongs to these little beauties.

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I am constantly pinning Sarah at Ingredients Of A Fit Chicks recipes. They all always look so amazing.

She recently posted two recipes that I was determined to make. Sweet Potato Protein Muffins and Fudgey Kabotcha Brownies.

I honestly debated over which ones to make first. I finally decided on the Sweet Potato Protein Muffins, because I like having goodies like this ready for my post workout snack. I thought perfect combination of carbs and protein!

Of course, typical me, I can’t follow a recipe. It’s just not in my blood, but I only made a few changes, the biggest one being I didn’t use sweet potato. I ended up using squash, frozen squash at that, but none the less these turned out amazing.

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Squash Protein Muffins

Adapted from this recipe

Ingredients:

- 1/2 cup squash

- 1-1/3 scoops (38g) vanilla protein powder

- 1/4 cup coconut flour

- 1/2 cup baking Stevia (or sweetener of choice)

- 4oz unsweetened applesauce

- 1tbsp coconut oil

- 1 tsp cinnamon

- 1/4 tsp ginger, cloves, nutmeg (each)

- 1-1/2 tsp baking powder

- 1tsp vanilla extract

Directions:

- Pre heat your oven to 350 degrees.
- Line 4 muffin tins with liners.
- In a bowl, whisk together your dry ingredients: protein powder, coconut flour, sweetener, spices and baking powder.
- In a second bowl whisk together your wet ingredients: applesauce, coconut oil, vanilla extract and squash.
- Combine your wet and dry ingredients.
- Divide the batter evenly among 4 muffin cups.
- Bake for ~22-24 minutes. (They will seem a bit soft still, but they will continue to set)

And as Sarah suggested, drizzling them with molasses is a wonderful idea.

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With all my changes I was a bit nervous how these were going to turn out. But let me tell you, once I licked the bowl clean tasted the batter I had a pretty good idea that they were going to be tasty, but I still didn’t know how they would bake.

I ended up making them so late in the night, Matt and I didn’t taste test until the next morning.

Considering that kid devoured his, I guess it’s safe to say they turned out pretty well.

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He topped his with Earth Balance Coconut Peanut Butter, and demolished it before I was done doing my little photo shoot with mine. But I guess that means they taste great with peanut butter too. Like anything doesn’t taste good with peanut butter.

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These muffins turned out super moist, which I think is because I used applesauce instead of egg whites (I only did this because I was out of egg whites), but I actually really enjoyed them this way. If you want more of a dense muffin, you might want to follow Sarah’s recipe and maybe add more flour.

I’m thinking with how good these turned out, I should probably try the kabotcha brownies next.

Although I’m sure I won’t follow that recipe exactly either, but hey so far all my random throw ins have worked out.

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Do you follow recipes exactly or do you make changes?

I’m pretty predictable when it comes to what I like.

Let’s be real. I’m a dipper. I have a huge sweet tooth. And I’ll make almost any dish chocolate.

So to satify all of the above, I like to make my own dips, spreads, protein frosting’s, puddings, yogurt messes. You name it. I throw in so many random ingredients and flavors it’s a surprise I end up with anything edible. But usually I do.

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I have had quite a few #strangebutgood creations but honestly sometimes I think 90% of what I eat could fit into this category.

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It all started with the dessert hummus. So many variations, I don’t even follow a recipe anymore. I just dash, sprinkle, pour my way to a great flavor.

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Then I experimented with my tofu spread.

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Of the chocolate peanut butter variety of course.

I even dabbled with protein pumpkin and cauliflower pudding. Just to name a few more.

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But today’s spotlight belongs to a new spread.

This really isn’t that new. And it isn’t that strange to us foodies.

(however when I told my fiance what I was making he gave me the you did what with what look)

Avocado pudding is nothing new. I know this. It was something I always wanted to try, but just never did. But with my new challenge from my nutritionist to up my fats, I knew it was time. I like avocado to begin with, but let’s be real, the day I don’t make something sweet will be the day.

So I made my own little avocado spread that I just found to be ah-mazing.

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Banana Chocolate Avocado Spread

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Ingredients:

- 1 small avocado

- 1/2 (or 1 small) frozen banana cut into slices

- 1-1/2 tbsp unsweetened cocoa (I used this)

- 5-7 drops vanilla stevia (or sweetener of choice)

(depending on how ripe your avocado and banana are you may need some milk to thin this out, and it really depends how thin or creamy you want your spread. I only had to add a splash, but both my avocado and banana were pretty ripe)

Directions:

Place all ingredients in magic bullet and blend.

Put on everything! Or eat it off a spoon. (guilty)

This stuff was seriously good, but really anything made with chocolate is typically a win in my book, but as everyone will tell you, you can’t even tell there is avocado in it. It just makes it super creamy. And delicious.

And you can really use it so many ways.

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One day for lunch I spread it on a piece of sprouted bread.

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And a few pieces of roasted kabocha squash straight from the tupperware might have been dipped in it.

The rest was consumed by random dippings, spreadings, and spoonfuls straight to the mouth.

I may have a new addiction.

So in my humble opinion, you should probably go make this. Soon.

Like now.

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Have you made any sweet creations with avocado?

Happy Friday my loves!

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Whew, this week flew by.

I first want to say thank you for all the supportive comments I got on my last post; comments on the blog and the personal messages you guys sent me. I really appreciate the support in my decision to distance myself from others who I feel are hindering/affecting my recovery.

I want to make it clear that I will still be blogging, that will not change or stop. But what will happen is I am just personally unsubscribing and choosing not to read or communicate with others I feel are jaded to their eating disordered behaviors and choices.

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But enough of that. Because it’s Friday. And Friday’s are meant to be fun.

And what’s more fun than Laura’s #strangebutgood get together? Not many things.

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I originally was going to feature this little concoction.

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“Raw” tempeh and blueberry jam sandwich.

Not the strangest I know, but new to me and I know some people don’t like the whole sweet/savory combo.

(pssh crazy people)

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Then I created another concoction that I thought deserved the spot light.

This again might not be new to some, and I did get my inspiration from this, but I of course made a little twist of my own.

Peanut Butter and Chocolate Tofu Panini

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The recipe I originally found was for firm tofu, made in a skillet.

I only had silken tofu (that desperately needed to be used) and clearly it wasn’t going to hold up in a skillet.

So I racked my brain on how I could make this work.

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Magic Bullet to the rescue and a beautiful chocolatey peanut buttery tofu goodness was created.

Kind of like the tofu pudding I made before, but adding it to a sandwich and making it a panini, well that’s what makes it kind of strange. But so good.

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I was nervous how it would be warm, but oh my goodness it was amazing.

I then of course had to try it on something cold.

I mean who would I be if I didn’t compare hot vs. cold.

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I am in the process of experimenting with a protein english muffin recipe (that still needs some perfecting) but a pretty good trial came out this morning. It wasn’t quite as firm as I wanted so I put it in the fridge to see how it would hold up. When I went to eat it and was thinking of what would be good on top, hey why not some chocolate peanut butter tofu?

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Not too shabby if I do say so myself.

The muffin tasted amazing, but I still need to get the texture figured out to make it more firm like an english muffin.

Don’t you worry, I’m not giving up.

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Are you a fan of tofu?

Have you ever made it sweet?

Ok luvs, be prepared for some delicious-ness today.

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Yes, I was not completely boring this week can you believe it?

I almost can’t.

I mean, I think I have like three new dishes to share with you.

Whoa. I know. Who am I.

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Since Jenn focuses on veggies so much, it actually made me realize that I haven’t been eating as many veggies as I use to.

I don’t know why. I mean. I love them. I just have really been lacking creativity in the kitchen lately, so maybe that’s why.

And Kasey’s constant posting’s of her #powerbowls kind of kicked my butt in gear too.

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So let’s get crackin’ shall we?

Before we get to my veggies I have something else to show you first.

Trust me, you’ll thank me.

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Dessert for breakfast?

Fine by me.

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Ingredients:

Serves 1

PrOATs

- 1/3 cup rolled oats

- 1/4 cup TVP

- 1.5 cup milk or other liquid (I used Almond Breeze Unsweetened Vanilla)

- 1/2 scoop Plant Fusion chocolate protein powder

1-2 tbsp maple syrup (or sweetener of choice)

generous dash of cinnamon

(and in my case ginger, pumpkin pie spice, vanilla extract)

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Healthy Chocolate Sauce

- 1-2 tbsp unsweetened cocoa (I used Hershey’s Special Dark Chocolate)

- 2-3 tbsp almond milk

5-7 drops NuNaturals Liquid Vanilla Stevia

To make Chocolate Sauce add milk slowly to desired consistency.

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I finally found the Hershey’s Special Dark Chocolate… I wasn’t prepared for how life changing it was.

Seriously, way better than regular, I will never go back.

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Now if I only could get a hold of some of this magic carob powder everyone raves about.
I bet that would make an amazing chocolate sauce.

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Now on to the veggies.

Warning: Not as pretty as the oatmeal.

I was craving a #powerbowl and decided to basically throw every veggie I had into it.

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Roasted brussel sprouts, cauliflower, broccoli and parsnips.

Also Trader Joe’s chicken topped with nutritional yeast sauce.

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Nutritional Yeast Sauce

- 2 tbsp nutritional yeast (I use this brand)

- 1/2 tbsp Braggs Liquid Amino Acids

- 1-2 tbsp almond milk

Add milk to desired consistency

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I seriously set a goal for myself to try every vegetable out there. At least once.

Parsnips were always something I saw, but never bought. It is now one of my favorite vegetables to roast.

Another new to me veggie I finally tried?

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Turnips!

I of course roasted it.

I of course burned it.

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Thankfully for me, I like almost anything extra crispy.

I’m weird like that.

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Well loves, that’s about all the newness I can handle.

I hope you’re proud of me because I can’t guarantee when this will happen again.

Ok, I lied. It will probably be soon because I experimented with some new recipes that I really want to share.

Think vegan protein english muffin.

I’m such a tease I know.

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Off I go, but before I do, I am going to head over to check out all of your tasty eats.

It’s where I get inspiration!

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What’s your favorite vegetable?

What’s your favorite way to eat your veggies?

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I ordered most of the above products from iHerb and they have a free shipping with any purchase over $20 going on right now! Also use my coupon code YAL235 to get 10% off your order!

Happy Friday luvs!!

Am I the only one super excited this week is over?

Having surgery twice a week is actually pretty draining. But hey, this is going to be my life, so I better get use to it now right?

And I mean, I’m a pretty good lookin’ anesthetist if I do say so myself.

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But other than Friday being the end of the week, something else exciting happens on Friday’s.

Laura’s #strangebutgood party.

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When it comes to my eats, my combinations never cease to amaze me.

I am the master of throwing random things together, never measuring, never regarding serving sizes, I just make what sounds good to me, what taste good to me and what I’m in the mood for.

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I mean really, check out my latest oatmeal and dessert hummus creations.

Random, not measured. Delicious.

My contribution for this weeks #strangebutgood is no different.

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Looks like an innocent piece of toast right?

Wrong.

Fall may be over, but my pumpkin obsession isn’t.

I’ve also become a bit obsessed baking and cooking with protein powders.

It’s a win-win for me in terms of I can get vanilla or chocolate flavors and added protein at the same time.

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Insert my latest creation.

Pumped Up Pumpkin

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It looks like a simple little pumpkin bowl, which is kind of is, but with a little protein punch.

Here is a guess-timate of what I put into it.

Serves 1

2-3 tbsp pumpkin puree

1 tbsp Plant Fusion chocolate protein powder

5-7 drops NuNaturals Liquid Vanilla  (or sweetener of choice)

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Depending on how chocolatey you want it, you could also throw in a few sprinkles of unsweetened cocoa.

Like I did, feel free to play around with it.

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So good you can eat it off a spoon.

And I might have done just that.

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Do you bake with protein powders?

Do you typically measure out ingredients or just toss in what sounds good? I think we know my answer to this one.