banana cream cheese

Friday! Woo!

Thankfully this week seemed to go by a bit quicker than last week did. The weekends still seem to go by too quickly, but whoa is life right?

But since it is Friday, that means it’s time to get strange.

I have so many shocking things to share with you guys today.

And I say that with the utmost amount of sarcasm.

My #strangebutgood contribution is anything, but a surprise.

Look! It’s another dip/spread concoction.
Shocker I know.

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I had a bunch of banana’s go super ripe on me super quick. I hate when that happens.

I don’t have time to go to the store every few days to get banana’s (because honestly I have to have at least one banana a day) so I try to buy greener ones so they have time to ripen. But sometimes with the weather and the humidity in the apartment, they just ripen faster than I expect.  I freeze some, but others I like to make banana mash dips with.

I’ve made banana/nut butter spreads and sometimes just plain banana mash, but I decided to get a bit creative one morning when creating a new sandwich topper and filling.

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Thus the creation of Banana Cream Cheese.

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Just another simple mix.

Ingredients:

– 2 tbsp cream cheese

– 1/2 very ripe banana

– 2-5 drops vanilla SweetLeaf drops

Directions:

– Place ingredients in small blender/mixer – mix until well blended

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I first topped a simple piece of Silver Hills Bakery Hemptation toast with it and sprinkled a little cinnamon on top.
Because honestly, cinnamon makes everything better.

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Still obsessed with this bread by the way.

I love thick breads.

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Next I decided to amp up the cream cheese spread and add a little protein powder to it.

Because again, I add protein powder to everything.

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Protein Banana Cream Cheese Sandwich

sbtg

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Staying classy, eating in the car, but look at that up close ooey gooey cream cheese sandwich goodness.

I’m clearly excited about it.

It was early, I was tired, this is what happens.

I know this is a simple little dip, but I seriously love just mixing random things together. Keeps things interesting.

This probably would be amazing on top of my latest apple pie spice plantain bread.

In case you missed it. You should probably go check that out.

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Then head over to Laura’s and check out all the other #strangebutgood eats.

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What do you do with your ripe banana’s? Freeze? Bake?

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

 

blueberry honey mustard dressing

Well loves we made it through another week!

I work this Saturday which doesn’t make Friday quite as exciting for me, but since I get Monday off for Labor Day, that makes up for it in my book! Any day off is a good day to me!

We don’t really have any big plans, Matt has been really busy with work and has been working a lot of the weekends, so I know he will be busy doing that, but I’m sure we’ll find some time to sneak in a few shenanigans. We always do.

But since it is Friday that means it’s time to embrace our #strangebutgood eats with the lovely Laura.

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Sprint 2 the Table

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Things haven’t changed around here with my contributions, and even though this week’s isn’t a spread or dip per say, it’s a close relative of a dressing. But confession, I’ve used it as a dip as well.

Some things never change.

This is probably going to be the easiest recipe you will ever see and it’s actually kind of hard for me to actually call it a recipe.

As you saw on my last post, salads finally made a come back in my life. Since they were absent for so long, so were salad dressings. So what’s a girl to do?

She makes her own.

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I’m pretty sure I got this idea somewhere, I don’t remember if I saw it on a blog or an Instagram post, but it popped in my head so I decided to just kind of wing it and see if I could come up with something decent.

I did.

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Blueberry Honey Mustard Dressing

Ingredients

(serves 1)

– 1 tbsp mustard

– 1 tsp organic raw honey

– 1 tbsp blueberry jam

– water to thin

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Directions:

-Mix all ingredients in a bowl until well combined. Add water to desired consistency.

– drizzle drizzle drizzle

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I was so pleasantly surprised how good this was. The tangyness of the mustard combined with the sweetness of the jam and honey was just the perfect balance.

I don’t know why I didn’t think to make a fruity salad dressing before, because I love fruit on my salad, so why not as a salad dressing?

Oh, and remember how I said I used this as a dip?

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Yup, it goes great with parsnip chips.

Just saying.

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Do you make your own dressings?

What’s your favorite?

more strange spreads

I love Friday’s.

Not only for the obvious end of the week start of the weekend reasons, but because it’s time for Laura’s #strangebutgood spotlights.

Why do I love this so much you ask?

Because it’s a time for my normal to me, but strange to others eats to be celebrated.

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As we saw last time, I love my spreads and dips.

Well this week is kind of no different.

I had gotten an avocado and kind of forgot about it.

Whoops.

It got a bit ripe.

So what is one to do?

Maybe a normal person would make guacamole or something, but not this girl.

She  took half of it and added unsweetened cocoa, chocolate protein powder and a few drops of SweetLeaf Vanilla sweetdrops  to it and called it delish.

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I then proceeded to take a piece of Ezekiel bread, spread some home made blueberry jam on it and top it with my new avocado concoction.

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#strangebutgood? Maybe to some. Completely normal to me.

So you may be thinking and asking what I did with the other half of that avocado.

If you’re not, I’m going to tell you anyways.

I made another spread/mash out of it.

To this one I added peanut flour and a splash of maple syrup.

What did I do with this one?

Well I made a sweet potato sandwich out of it of course.

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Next time it may be smarter to cut the pieces smaller, as this sandwich was kind of chunky, but I made it work.

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Now I don’t think all of these things combined is so strange. Well ok: avocado, peanut flour, sweet potato…maybe. But I swear it works!

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This probably would have been even more amazing toasted and made into a panini.

Dang it, why didn’t I think of that earlier?

Next time.

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One more thing before I go since we’re on the topic of spreads.

This combination is not strange. It is however good. Nothing too spectacular to really deserve much of a spotlight, but it was good enough that I feel like I have to share.

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Whole wheat toast, peanut butter, banana mash, honey drizzle.

Simple. Yet amazing.

Why are the simple things in life sometimes the best?

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What’s your favorite simple meal?

 

#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?

sweet potato protein nachos

Friday! Yay!

I actually had a long work week, so I am super excited today is Friday. I get this weekend off, so I am looking forward to some relaxation time!

I can almost guarantee nothing productive will happen and I am totally ok with that.

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Sprint 2 the Table
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I love participating in Laura’s #stangebutgood, but I swear almost everything I eat is a little strange, and a lot of good, but when I have new to me idea’s those are the ones I like to share!

And I just so happen to have one of those.

I have been loving sweet potatoes lately.

I sometimes like to keep it simple.

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Simply roasted in coconut oil and sprinkled with cinnamon, then topped with a new obsession of protein coconut flour fluff.

For the fluff just mixed coconut flour, vanilla protein powder, almond milk, and liquid vanilla stevia drops until a cookie dough consistency is reached. So simple. So delish.

But then I decided to get a bit creative one day with my sweet potato.

It started off simple by making a protein sweet potato frosting and using it to top a P28 flat bread.

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Sweet Potato Protein Frosting

– 1/2 small cooked sweet potato

– 1-2 tbsp vanilla protein powder ( I used Plant Fusion Vanilla Bean)

– 5-7 drop liquid vanilla stevia (I used SweetLeaf Sweet Drops)

– cinnamon

– 2-3 tbsp almond milk

Put everything into a magic bullet, or if you don’t have one you could mash by hand. Add more almond milk if needed to reach desired consistency. Spread frosting on a P28 flat bread and broil in oven until flat bread is crispy (about 5-10 minutes)

I drizzled mine with peanut flour mixed with almond milk.

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This was a delish little appetizer.

But that’s not the end, more sweet potato action happened.

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Sweet Potato Protein Nachos.

I’ve made savory sweet potato nachos before, but since I am still on this huge sweet kick and a probably not so healthy obsession with adding protein powder to everything (I really blame that 5+ tubs I have that I just want to get rid of), I decided to make sweet protein pumped nachos.

I cut my sweet potato into chips and baked them in a pre-heated oven until crispy. I topped them with a protein whipped cottage cheese (cottage cheese+vanilla protein powder+vanilla stevia+cinnamon).

To complete the dish I finished with a chocolate protein frosting drizzle, a little local seed mix sprinkle and a dollop of crunchy peanut butter.

These bad boys were amazing.

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I don’t know how long this sweet tooth trend is going to continue, I really do kind of miss savory dishes, and enjoy them when I go out to eat, but for some reason when I think about what I want to cook at home, sweet always wins.

But with creations like these, I’m completely ok with that.

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Do you prefer sweet or savory dishes?

What is your favorite sweet potato recipe?

green protein plantain bread

Happy Friday loves!

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I hope you all have had a great week!

My days have been slow and boring at work, I actually got to go home early yesterday, which part of me regrets volunteering to leave in regards to I will be short hours, but the other part of me loved having the day off.  Since we are going to LA this weekend, I took advantage of my day off and got a hair cut and also treated myself to a pedicure. So I may regret this day when I get my paycheck, but for now I enjoyed a nice relaxing day off.

If you follow me on Instagram you saw a little teaser for my #stangebutgood contribution of a new protein plantain pizza creation.

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Sprint 2 the Table

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I am still so obsessed with this breakfast and love experimenting with it.

If you saw my post, you know my last batch was a little green.

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I’m all about getting as many nutrients as possible in my breakfast. Since the plantain gives me my carbs, and the added protein powder and protein frosting give me extra protein, and of course my delish home made banana coconut butter gives me my fats, there’s one thing that I’m missing.

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There’s no greens or vegetables in my protein plantain pizza, and since I don’t want to top my pizza with veggies, I had to get a bit creative.

Then I remembered I had a tub sitting in the back of my pantry that might solve this problem

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greens

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I totally forgot I had these Incredible Greens and when scavenging the cupboard for something else, I found it tucked in a corner. Perfect solution for adding some green nutrients to my plantain protein pizza. Yes I could have just added some spinach (if I had some), but check out all the added nutrients in this powder.  There are so many other nutritional benefits in this powder, so I feel this is a great addition to the plantain bread. And other than it giving it a slightly greener hue, I didn’t notice much of a difference in the taste. I also added more cinnamon to this batch in order to achieve that.

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Green Protein Plantain Pizza

Ingredients:

– 1 ripe medium plantain

– 1/2 scoop vanilla protein powder

– 1 scoop Incredible Greens powder

– 1/2 cup liquid egg whites

– 7-10 drops liquid vanilla NuNaturals Stevia

– 1 tbsp cinnamon

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Directions:

– Blend all ingredients in Magic Bullet

– Bake in pre-heated oven at 350 degrees for 20-25 minutes

– Top with desired toppings (if you’re indecisive like me – 4 different ones)

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I seriously love this breakfast and it is so filling and satisfying.

I typically also have some sort of fruit on the side. Because we all know I am obsessed with fruit.

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So obsessed that when I see my too ripe banana’s instead of freezing them, I make banana coconut butter.

I just mash the banana’s with coconut butter (I use this coconut butter)

A better use for them if you ask me.

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I’m also still obsessed with protein frosting. But seriously, with all the protein powders I have, they never get old. I’ve started combining flavors to make new flavors. Chocolate + Vanilla. Chocolate + Cookies and Cream. Chocolate Fudge + Banana Cream. I mean really. I’ll combine anything. I also recently made a protein jam by, you guessed it, combining jam and protein powder.

Seriously what won’t I add protein powder to.

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I know you guys are probably sick of seeing the same meals here, just tweaked, but like I said, I am loving this breakfast and I am loving playing around with it and adding new and different things. So until I get sick of eating it, you’ll have to deal with seeing it.

Sorry.

But not really, because it’s delish.

Well loves, I hope you all have a fabulous weekend. I will be MIA since I will be in LA, but I will be sure to give you all a recap when I get back.

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How do you add greens to your breakfast?

chocolate protein fudgey cake bites

It’s Friday! Woo!

It was nice to have the 4th off, but it just made Friday morning seem like a Monday. But I guess it it quickly followed by the weekend, so that’s a positive! Well regardless, I hope you all had a great 4th of July and if you have to work today like I do, I hope it flies by quickly! And then on to weekend fun for us all!

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So I feel like I am kind of cheating for this #strangebutgood, as my dish (at least to me) isn’t that strange.

Sprint 2 the Table

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Baking with protein powders is nothing new to me and something that I love to do. But I guess that concept can be strange to others. Well I know I get weird looks from my fiance, and as we have learned with a few past dishes, this isn’t an uncommon occurrence when it comes to my cooking/baking habits, and is usually a good sign that normal people don’t cook, bake or eat like me.

So this brings me to the tease I left you with on my What I Ate Wednesday Post.

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Chocolate Protein Fudgey Cake Bites

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Ingredients:

– 3/4 cup of pumpkin puree
– 1/2 cup of chocolate protein powder (I used 1/4c Plant Fusion – chocolate, 1/4 cup BSN Lean Dessert – Chocolate Fudge)
– 1/2 cup of cocoa powder
– 1 tbsp spelt flour & coconut flour each
– 1/4 cup of unsweetened vanilla almond milk

– 10-15 drops of vanilla NuNaturals stevia
– 1/2 cup liquid egg whites
– 1/2 tsp baking soda

Directions:

– Pre-heat oven to 375 degrees
– Blend all ingredients together
– Bake in brownie pan in for about 30-35 minutes, or until a toothpick comes out clean
– Let cool before cutting into squares.

(Note: I decided to add some flour to my batter because from past experiences from cooking with protein powder, my cakes always turn out very moist. I wanted to try and dense this  up a little bit. I liked the results, but you can leave out the flour if you desire.)

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I followed suit with Anna and made little sandwiches out of mine with a protein cream filling.

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Protein Cream Filling

Ingredients:

(per each sandwich)

– 2 tbsp plain greek yogurt (I used Chobani)
– 1 – 1.5 tbsp chocolate protein powder (I used Plant Fusion)
– 5-7 drops liquid vanilla NuNaturals stevia

Directions:

– Mix all ingredients together and spread between two cake squares.

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I made each individual sandwich as I needed them and stuck them in the freezer for about 10-15 minutes after assembled.

They get melty pretty quickly and since I had been having them as a part of my breakfast I needed them to last for the car ride to work before eating them.

I stored the remainder of the cake in the refrigerator.

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These have been a nice addition to my breakfasts, I won’t lie I kind of miss my protein breakfast wraps, but it’s good to switch up things once in awhile.  (i will not switch up my daily banana though. i have to have at least one daily. seriously.)

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Proof.

The cake also makes great little pick me up snacks. I saved a row for random little bites for through out the day.

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Bite sized goodness.

My next adventure that I have been too scared to take yet, is to experiment with a protein bread. I have found so many recipes that intrigued me, but just can’t commit to one (Anna’s broccoli protein bread is topping my list though). Who would have thought one could be such a baby when it comes to baking. Well, this girl is.

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Do you bake with protein powders?

Have you ever made protein bread? Know of any good recipes?

(There is still time to enter my Extend Nutrition giveaway! Head over now for your chance to win some tasty snacks!)