What I Ate Wednesday #54: Recipe Adaptations

Monday’s meals were all about recipe adaptations. Whether I adapt because of what I have on hand at the time or because I’m in the mood for a different flavor, I love swapping a few ingredients to change it up sometimes.

Breakfast

Zucchini Bread Protein TVP Oats Micheles Granola Maple Blueberry Coconut Butter Pistachio Butter

Zucchini Bread Protein TVP Oats

Zucchini bread protein TVP oats. Can’t stop! Won’t stop! This bowl is topped with Buffalo Dirt Coffee Chia Peanut Butter, Nut-Tricious Foods Pistachio Butter, Artisana Coconut Butter, and Michele’s Maple Blueberry granola. It’s all about the toppings!

Lunch

Chick Pea Tuna Chobani Salad Barr & Table

Tuna Bean Garlic Hummus Salad

I loved my chick pea tuna salad but wanted something a little different so this week I decided to swap the chick peas for kidney beans and the greek yogurt for garlic hummus. It’s been great on my salads this week! I’ve also been topping my salad with a sheet of roasted nori. Yum!

Dinner

Miso Tofu Pistachio Kale Stuffed Carnival Squash

Miso Tofu Pistachio Kale Stuffed Carnival Squash

At the farmers’ market on Sunday, I picked up a carnival squash that I had to try.. stuffed squash sounds like a good idea, right? I took Brittany’s Tofu Walnut Stuffing recipe, added some mushroom and kale, and swapped the walnuts for pistachios and the dressing for my new favorite miso tahini dressing and I had a winner winner tofu dinner! Plus leftovers 🙂

Dessert

Ingredients of a Fit Chick Chocolate Peanut Butter Protein Fudge

Sliced fuji apple with chocolate banana peanut butter fudge dip

I almost always have an apple at night, sometimes plain and sometimes with a little dip on the side. I still have a couple pieces of chocolate banana peanut butter fudge in the freezer so I microwaved a piece with a little bit of almond milk and made the perfect dip!

Food for Thought

Do you often swap ingredients in recipes to create new flavors?

What I Ate Wednesday #53: A Couple New Faves

Happy Wednesday, friends! Nathan sent me this video yesterday and I had to share it. This guy is incredibly inspirational and it’s so nice to see someone with such a positive attitude. It’s definitely worth the watch.. I hope you enjoy!

Now onto the food..

I have to admit, my eats have not been the most exciting lately. I’ve been loving big salads and roasted veggies and there are really only so many times I can show the same old stuff. So today I wanted to share another new twist on my protein oats and a couple other favorites that I’ve enjoyed recently.

Zucchini Bread Protein TVP Oats

I decided to explore a few breakfast options [only a little] and tried Zoats. I really enjoyed them but wanted to give them my own little twist and I’ve been devouring ever since! And obviously zucchini is not in short supply right now, so this is the perfect recipe to use some up!

Zucchini Bread Protein TVP Oats

Serves 1

Ingredients
– 1/2 cup almond milk
– 1/2 banana; mashed
– 4 egg whites
– 1 small zucchini; shredded and squeezed dry
– 1/8 cup rolled oats
– 1/8 cup TVP* [If you don’t have TVP, just substitute another 1/8 cup of oats]
– Cinnamon
– Nutmeg
– Your fave nut and/or seed butters [Optional.. but why wouldn’t you?!]
– Your fave granola [Optional.. see note above]

Directions
In a small pot, bring almond milk to a boil with mashed banana and a sprinkling of cinnamon and nutmeg to taste. Turn the heat down to medium high, add in your egg whites and mix continuously so the egg whites don’t poach. After the egg whites are partially cooked, add in the zucchini [make sure you squeezed as much of the moisture out as possible!] and mix to combine.

Let the zucchini and egg mixture cook for a few minutes, then add in the oats and TVP. Continue cooking and stirring occasionally until the oats reach your desired consistency. Once cooked, top with 1 tbsp nut or seed butter, a sprinkling of cinnamon, and your favorite granola for crunch!

*You can purchase TVP from iHerb.com. Use discount code ZAF482 at checkout for up to $10 off your purchase!

Nutritional Information

Per serving, without optional toppings

235 Calories  /  2g Fat  /  32g Carbs  /  7g Fiber  /  12g Sugar  /  24g Protein

Pretty close to the original protein TVP oats, but with a little spin 🙂 This is also a perfect #PowerbowlChallenge breakfast. If you’re not participating, get with the program!

Snacks

I’m sure you’ve heard Chobani’s recent news and after having to toss a few of my beloved flips*, I’ve decided to take a little break and branch out to other brands of Greek yogurt. I’ve discovered some new flavors from Oikos that are off the chains! Yep. I went there. And I highly recommend you check them out.

Oikos Apple Pie Greek Yogurt

Oikos Caramel Macchiato Greek Yogurt

I love that the lids say “with room for toppings” 😉

*Chobani’s customer service is incredible. If you’ve had any issues with your yogurt, be sure to contact them and they will send you coupons for free cups!

Salad Topper

I finally found a store in my area that carries miso and was super psyched to start cooking with it. I’m in love with Kathy’s miso dressing and have made miso-dipped tofu multiple times!

Lunchbox Bunch Miso Dipped Tofu

The tofu is perfect to throw on top of salads or into a wrap. I can’t wait to try it with tempeh and other proteins!

Food for Thought

What is your favorite flavor of yogurt?

Have you ever cooked with miso? Are you a fan?

Never Forget. 9/11/01