eggplant french toast

Honestly, I don’t even know if I should share this. Because even though this is a #strangebutgood meal, I’m not sure how good it really is.

I mean. It wasn’t bad per say, and it’s so far out there I feel like I have to share it… but it definitely is not for everyone.

You’ll see what I mean.

Eggplant French Toast

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Yup. You heard me.

Eggplant for breakfast seems pretty far out there, but if you haven’t made eggplant bacon yet…well you need to get on that.

But I know eggplant is not everyone’s cup of tea, I however happen to love it.

One of my favorite Thai dishes is a spicy basil eggplant and more recently Whole Foods introduced me to an amazing spicy grilled eggplant that is just too good to pass up when it’s on the hot bar. But I can honestly say I had never had a a sweet eggplant dish. Well, I changed that.

I’m sure I got the idea in my countless hours spent on Pinterest. And I don’t know what actually pushed me to try this one, but I did.

It’s pretty simple, you basically just use the eggplant in the place of your traditional bread.

And since when I make French Toast, I typically make protein French Toast, I decided to stick with that.

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Ingredients:

(serves 1)

– 2-3  1/4″ thick slices of eggplant

– 1 large egg white (or 3 tbsp liquid egg whites)

– 1/4 cup vanilla almond milk

1/2 scoop vanilla protein powder

– 1/2 tsp cinnamon

– liquid vanilla stevia (optional)

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Directions:

– In a bowl combine egg whites, almond milk, protein powder, cinnamon and stevia if using. Mix together.

– Place the egg plant slices in mixture and soak. (Note: This may take longer than your traditional bread)

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– Fry in skillet over medium high heat for approximately 2-3 minutes on each side.

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– Top with desired toppings. I sprinkled mine with more cinnamon and a drizzle of maple syrup.

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I actually think this has potential to be a delicious dish, however there are a few things I think I would change if I make this again.

Next time I think I would slice my eggplant a little thinner and let it cook longer to get softer.  I also think before soaking I will poke the eggplant with a fork allowing the mixture to soak better into the eggplant.  And finally I think I will top my next batch with peanut butter, because really. Peanut butter makes everything better.

So this recipe is a work in progress and I am not giving up on it yet, if you decide to try it let me know how it turns out for you!

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What’s the strangest thing you’ve made for breakfast?

bacon binge

Happy Friday loves!

This has been such a long week that I am so glad that Friday is finally here. There still is that simple pleasure of Friday even though I know I work Saturday and I know how crazy our schedule is. But still, there is just something about Friday’s that makes things a little bit better.

What else makes Friday’s great? It’s time for #strangebutgood eats with Laura.

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Sprint 2 the Table

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We all know I have made some interesting food combinations.

This week is no different.

The last few days  I seem to have been on a bacon binge. I know. This past vegetarian now loves her bacon.

Well turkey bacon, but baby steps.

But let’s be honest. I can’t just do you standard typical bacon and eggs. Oh no. I have to make #strangebutgood bacon creations.

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The first strange component: Sweet eggs. I know not too strange in the foodie world, but I love making my eggs sweet.

I took one egg + one egg white added some Growing Naturals vanilla pea protein powder, vanilla stevia and cinnamon and cooked it up in a skillet like an omlette.

I toasted an O’Doughs gluten free bagel and topped half with my sweet eggs and turkey bacon.

The second strange component: Cream cheese + blueberry jam.

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And the strangest part is combining it all together.

I can’t explain it, but it worked.

All with a nectarine on the side.

The bacon #strangebutgood creations didn’t end there.

Next came the waffle bacon sandwich.

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I took a Van’s gluten free waffle and filled it with more sweet eggs and turkey bacon.

And what’s a waffle without maple syrup?

Not a waffle worth eating.

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It was a sweet and salty sandwich of delicious.

Again, another combination that maybe shouldn’t have worked, but it did.

And the cherries on the side completed the meal. I love that it’s cherry season. There is something about when fruit is in season, it just seems to taste better. For obvious reasons I suppose.

So how long will this bacon obsession last? Who knows, but I sure am enjoying it for now.

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Do you like sweet/salty combinations?

What’s your favorite bacon dish?

all things guacamole

FRIDAY.

Luvs. I am exhausted. This week has been extremely long and tiring, and even though my weekend will be busy I am excited for it.

This weekend I am embarrassed excited to announce I will be a sci-fi nerd and will be attending the Phoenix Comicon. I’m not going to lie, I am basically going just to see Nathan Fillion and Bruce Campbell.  And if I happen to run into John Barrowman, I won’t be upset about it.

But you’re not here to listen to my sci-fi babble, you’re here for #strangebutgood eats.

Let’s all thank Laura for giving us the chance to share what may seem strange to others, but seem completely normal to us.

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Sprint 2 the Table

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This weeks theme seemed to be all things guacamole.

I can’t seem to get enough of the stuff. But this girl can’t be boring and do the whole normal chips and guacamole thing.

Nope. I add it to random, and maybe even strange combinations.

We all know my love for plantains. I can’t get enough of them.

It started with plantain bread.

Then sweet plantain chips.

Next was BBQ plantain chips.

And now I took it one step further.

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Ingredients:

– 1 large green plantain – peeled and cut in half length wise

– 2-3 tbsp guacamole

– 2-3 tbsp salsa of choice ( I used a spicy peach salsa)

– BBQ spices of choice (I use paprika, cayenne, and chili powder)

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Directions:

– Cut plantain in half length wise.

– Sprinkle with BBQ seasonings of choice.

– Bake in oven at 400 degrees for 10-15 minutes, flipping half way through.

– Once plantains are cooked top with guacamole and salsa.

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I loved the sweet and spicy flavors with this. And since I used a sweet/spicy salsa it made it that much better.

This pretty much sparked the guacamole obsession.

Which then sparked another obsession.

I would call them quesadilla’s, but really it’s just random things thrown into a tortilla and cooked on a skillet.

So whatever those are called. I’m hooked.

It started out kind of normal.

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Ingredients:

– 1 tortilla (I used Flatout Bread Multi Grain with Flax)

– 1 packet of tuna

– Taco seasonings (this time I used a pre-made mix)

– Onion and red/yellow bell peppers

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 Directions:

– Saute onions and bell peppers in a large skillet until onions are translucent – about 5 minutes.

– Add tuna and taco seasonings and cook for another 2-3 minutes – until warm.

– Remove filling from skillet and spray with cooking spray or drizzle with oil.

– When heated place tortilla on skillet and place fillings in tortilla. Fold over and cook on both sides until crispy.

I again served this with guacamole and salsa.

I couldn’t get enough.

Then when the craving didn’t subside, I made another, but even more EPIC.

(pun intended)

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This may look like just another random throw anything in a tortilla dish, and it kind of is, but with an amazing ingredient that just took it over the top.

Remember these?

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I loved these EPIC Bars so much that I placed another order for them as soon as I ran out of my samples.  And that says a lot for how good they were.

So while I was pondering over how to continue my guacamole/quesadilla obsession, I had a genius idea.

Add the EPIC bar as part of my fillings.

And it was seriously EPIC.

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With the added addition of Trader Joes spicy black bean dip, cream cheese and nutritional yeast (and don’t forget the guac) this was by far one of the most amazing quesadilla’s to date.

So yes loves. Lot’s of #stangebutgood combinations. But when they taste this good. Who’s to say what’s really strange and what’s just plain delicious.

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What are your current obsessions?

Do you ever just throw random things in a tortilla? What’s your strangest combination?

green protein plantain waffles

Happy Friday everyone!!

After the week I have had I seriously have never been so happy to see a Friday, and what makes it even better is I am off from work today!  Work has been so stressful lately, both in terms of work related issues and personal issues. The combination is not fun and it has been weighing heavy on my mind.  But life is full of making tough decisions, dealing with stress, and something I’ve come to learn is trying to find the positives in every situation. And that is what I am trying to do.

But that is something I will deal with, on to things you guys are more interested in.Oh yes, it’s #strangebutgood time!

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Sprint 2 the Table

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Let’s start off with something not so strange. Well not so strange to us foodies.

Green foods!

I actually didn’t eat any green food for St. Patrick’s Day, but saw tons of green inspiration floating around the blog world and Instagram.  So when I was thinking of what I wanted for breakfast one morning, coming to the decision of waffles, further deciding to make plantain waffles, of course adding protein powder to it (not just any protein powder. Click’s new caramel protein powder – stay tuned for more on that!), and at the last minute remembering I had some spinach that needed to be used.

Whew. That’s a long breakfast throught process.  But after blending all my ingredients together, this beautiful green creation was made.

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I still haven’t mastered my plantain waffles.  They never turn out as crispy as I want them.  I don’t know if I need a longer cooking time, my waffle maker doesn’t get hot enough, or I need to add something to the batter to make it cook better, I haven’t quite figured it out yet.  But regardless of it not being as crispy as I would like, they were still pretty delicious.

Topped with peanut butter made them even better.

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As much as I love peanut butter and really feel like it makes everything better, I did end up adding some maple syrup to these as well.  I don’t know what it is, but I just always feel like maple syrup is mandatory when it comes to waffles and pancakes.
The combination of peanut butter and maple syrup was actually pretty epic.

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I know adding spinach to pancakes and waffles isn’t that strange, so let’s move on to something that even I thought was strange. But as per usual in a good way. It is definitely one of those don’t knock it till you try it.

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Roasted Cauliflower with a Healthy Chocolate Sauce Drizzle.

chocolate cauliflower

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I know. Doesn’t look too appetizing, but trust me on this one. Roasted cauliflower tends to have a sweetness on it’s own. And the thought of adding chocolate to a vegetable seemed insane even to me. But after seeing the idea, I just had to try it.

Guys. It’s pretty good. Maybe not something I will do every time, but something you should try at least once.

I just roasted my cauliflower like normal, then whipped up a healthy chocolate sauce (unsweetened dark cocoa + liquid stevia + water) and drizzled it on top.

I mean really we add vegetables to sweet dishes like breads, muffins and pancakes, so chocolate and cauliflower really isn’t that strange.

Right?

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What’s the strangest thing you’ve dipped a vegetable in?

coconut banana sushi

Friday! Woo-Hoo!!

And not only Friday, but Valentine’s Day!

I’m sure I will do a re-cap of Matt and I’s date night, but until then regardless of if you have a significant other to share the day with, I hope your day is love filled regardless.

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It may come as a surprise to you all, but Matt and I will not be going to sushi for Valentine’s Day.

But considering I just had it Wednesday (at request of a friend – not me), I think going again for Valentine’s Day would be an over kill.

But man… It was good…

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Speaking of sushi, that brings me to what else Friday’s are good for.

#strangebutgood eats!

Sprint 2 the Table

Although not incredibly strange, I did a fun twist on my sushi love.

Coconut Covered Peanut Butter Banana Sushi

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Simple ingredients, but a nutrition packed snack.
And who doesn’t love eating with chopsticks?

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Ingredients

– 1 banana

– 1 -2 tbsp peanut butter (or nut butter of your choice)

– 1 -2 tbsp shredded coconut

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Directions

– Smear a thin layer of peanut butter on peeled banana.

– Spread shredded coconut on a plate and roll banana in coconut until evenly coated.

– Cut into slices

Eating with chopstick is optional, but highly recommended!

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I know the idea of banana sushi isn’t really a new one. I’ve seen others wrap their banana in a tortilla, which I think could be fun because you could potentially add more fillings, I also saw one where they actually fried the banana’s to make it more of a tempura style. That could be fun too.

Definitely something to play around with!

Maybe a fun Valentine’s Day dessert activity?

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How will you be spending Valentine’s Day?

phood protein bread

This is going to look like a total repeat #strangebutgood, but I promise you it’s worth it.

Last week I talked about my successes and fails with my protein bread.

I am back with more protein bread, but with a special twist.

It includes a new to me product that I think is worth sharing.

My love for Plant Fusion vegan protein powder is no new fact. I’ve used it in multiple recipes and love the protein frosting it creates.

Since I am such a devoted fan of this product, I of course keep up to date with their products and new happenings.
When I saw that they released a new product, I of course just had to try it.

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Picture of Phood

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Their new Phood line is basically their protein powder, but with a little more oomph.  And did I mention it comes in a Chocolate/Caramel flavor?

Sold.

So since I was still in my protein bread experimentation phase, why not try this new product and see what comes out.

That’s just what I did.

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bread

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And look loves. A huge success.

Now before I give you the recipe a few things to point out first.

My protein breads, even this one that stayed risen a bit, are still a bit “rubbery” in texture. I haven’t been able to avoid this yet, but I don’t mind it.

Also this recipe is for one mini loaf, but you can easily increase the amounts to possibly make a regular size loaf, but since I am still experimenting, I like to only make one mini loaf at a time just in case it’s a fail.

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Phood Protein Loaf

(serving size – 1 mini loaf)

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Ingredients:

– 2 tbsp garbanzo bean flour*

– 1/2 scoop Phood protein powder

– 5 tbsp liquid egg whites

– 1/2 tsp baking powder

– 8-10 drops chocolate stevia

– cinnamon ( I didn’t measure, just put in a generous amount )

* Could sub with other flours. I’ve had success with coconut flour as well, but may need to increase egg white amount.

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Directions:

– Pre-heat oven to 375 degrees

– Mix all ingredients together until well blended.

– Pour into mini loaf pan and bake for 20-25 minutes or until toothpick comes out clean.

– Let cool. Slice. Top with desired toppings.

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Since I’m still pretty obsessed with my Sweet Spreads as well, that was my choice.

I mean seriously. Chocolate protein bread topped with white chocolate coconut butter… it seemed like a no brainer.

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The perfect protein bread?

Not yet, but I’m getting pretty close.

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I know this isn’t too strange of a recipe, but I am loving that I am getting some successes with my random throw in’s and experiments.

So if you want more #strangebutgood eats make sure to head over to Laura’s and check out what others are cooking up.

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Sprint 2 the Table

#strangebutgood success and fails

I know I had a short and sweet What I Ate Wednesday, and I think my #strangebutgood post may be even shorter.

I just got home from shopping and having dinner with my parents and needless to say I am exhausted, full and very sleepy. I’m sure I’ll do a whole post recapping their visit, but let me at least give you a sneak peek at some of the deliciousness that happened tonight.

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thirsty lion

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All I’m going to say about this, is that ahi tuna salad is by far the most delicious thing ever. And I am not ashamed to say I cleaned that plate.  That ahi tuna… words can’t even describe. So good.

But we’ll get more into that later.

Now on to the #strangebutgood eats.

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I’ve noted a few times that I have been experimenting with making a protein loaf.

To us food bloggers, baking with protein powder isn’t that strange. I mean let’s be real, I add it to almost everything.

But I have been having a lot of fun playing around with different flours, different powders, and different add ins to my loafs.

Some have been successes…

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This protein loaf was a mix of Growing Naturals Pea Protein, Plant Fusion vegan protein, pumpkin, egg whites and almond milk.

I was so shocked at how bread like it was and it didn’t deflate after cooling (which seems to happen to a lot of my loafs)

For example…

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This loaf when taken out of the oven rose, looked great and fluffy, and 10 minutes later when I came back to take it out of the mini loaf pan, I had a deflated rubbery rectangle waiting for me.

I swear I didn’t even switch up the ingredients and ratios that much.

But it was nothing that slicing it and filling it with a protein frosting and then drizzling with some Sweet Spreads chocolate brownie coconut butter couldn’t fix, but regardless, I wanted that more bready texture I had with the previous loaf.

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If at first you don’t succeed, try try again.

I did. And another decent success happened.

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These protein loafs are tricky creatures, but I am convinced my random throw in of ingredients will pay off one day and I’ll have the perfect protein loaf. The real trick will be me actually measuring ingredients and remembering what I put in.

But until then I will continue to have random mixtures that make #strangebutgood meals.

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Remember the random breakfast wrap I made the other day?

Again. This was just me throwing random ingredients into a bowl. Mixing them together. And hoping for the best.

Story of my life.

Reason why I am not a baker.

So loves, I hope you all had a wonderful week and if you have Super Bowl plans, stay safe, eat good food and have fun!

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Do you have Super Bowl plans?
Who are you rooting for?

mixed berry lemon ginger chia jam

Happy Friday my loves!

Today is a great day.

1. I don’t work today.

2. Two of my very best friends are flying in today for the weekend.

3. It’s the #strangebutgood link up with Laura.

I’m not going to lie #2 has me the most excited, but since the blog is about healthy living and food, we’re going to focus on #3.

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So confession, this week my contribution isn’t all that strange. But it is something I want to share.

I’ve made chia jam before, but this time I stepped it up a notch.

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One of our clients at my work always brings us an insane amount of fresh fruit in payment for us boarding his dogs for the day. It’s almost impossible for us to eat it all, so I always take a bunch home. This time I brought home blueberries, raspberries and blackberries, and since they tend to go bad kind of quickly, I decided to make a chia jam out of them.  But my secret twist?

Lemon Stevia and fresh ginger.

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Mixed Berry Lemon Ginger Chia Jam

Ingredients:

– 1 cup blueberries

-1/2 cup raspberries

– 1/2 cup black berries

– 2 tbsp chia seeds

– 10+ drops liquid lemon stevia

– Approximately 1/2 tbsp freshly grated ginger (about 1 inch)

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Directions:

– Blend all ingredients in a magic bullet or small food processor and lightly blend.

– Place in a jar and refrigerate to allow chia seeds to absorb liquid.

This is great on top of Silver Hills Bakery Omega Flax.

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Another #strangebutgood spread that I made that I was not planning on being so good, so appropriate pictures were not taken included more lemon stevia.

I am loving this stuff obviously.

Protein Lemon Curd

Ingredients

(serves 1)

– 1/2 cup cottage cheese

– 1/2 scoop vanilla casein (I use CytoSport)

– 5 drops liquid lemon stevia.

Directions

– Place in magic bullet or small blender (I actually use my coffee grinder) and whip cottage cheese.

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I topped a rice cake (sprayed with coconut spray and sprinkled with cinnamon – new obsession) with healthy chocolate sauce (unsweetened cocoa+water+stevia) and the protein lemon curd. So simple, but so delicious.

Well I know you guys are super surprised that I gave you more dips and spreads, but hey, it’s what I’m good at!

I hope you all have a wonderful weekend! I know I will and be on the look out for an update because we have a lot of fun activities planned!

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What are your weekend plans?

Have you ever made chia jam?