A quick note before I jump into this post: as I type this I’m running off of 1.5oz+6oz+12oz+anentirefrenchpress of coffee, which equals a lot of coffee. I cannot be held responsible for what I do or say within the next few paragraphs.
I also just got back from a run. Adrenaline is at an all time high. Disclaimer complete.
I like to live life on the wild side. For me that consists of staying awake until 9PM, not wearing deodorant, going 6mph over the speed limit instead of the allowed 5mph, and taking traditional food items and making them…well…nontraditional.
I also sometimes like to drink a shitton of coffee like I mentioned above. I assure you that’s not an everyday occurrence, but that’s a story for another time.
Nontraditional food pair #1: Dates and chips on a sandwich.
Not just any sandwich, but an almond butter and cinnamon sandwich. Ever subbed dates for your jelly/honey/WhateverYouUseForSugar? Do it. I hope by now in your life you’ve put chips on your sandwiches, and if you haven’t do that too…do that yesterday. What you might not have tried is chips on your nut butter sandwich.
This genius idea was presented to me by my younger brother. I’d always had chips on the side to balance the texture/salty/sweet/spice for my face hole, but this combination of everything in one bite is so.legit.
Nontraditional food pair #2: Sweet potato and banana pudding. For breakfast.
I’ve been on a huge pumpkin kick the last few months. I eat an entire can mixed with protein, cinnamon, some kind of crunch topping, and once in a while some almond butter. When faced with the “I’m out of pumpkin” dilemma I decided to try a sweet potato instead. HOLY BUTTERSCOTCH! It tasted like pudding.
I blended a large (baked) sweet potato with a frozen banana, cinnamon, a scoop of (plain) protein powder, one dropper full of liquid NuNaturals vanilla stevia, and enough water to blend. Topped with another banana and granola for crunch.
Best part? No can! Ob.Sessed.
Nontraditional food pair #3: Chocolate avocado pudding with coconut milk.
This is not a new combination, avocado puddings have been around for a while, but THIS one…THIS recipe made me a slave to my fridge. I wish I were kidding, but I woke up TWICE at 2am craving this stuff. It was quite a sight to see me in the kitchen at 2am, spoon in hand, chocolate on face. No shame. OK maybe a little shame.
I’ve made avocado pudding before, but hated it. It tasted WAY too much like avocado. The banana in this recipe is KEY. It must not be omitted. Topped with pure coconut milk (the fuller the fat, the better) and a sprig of mint for a refreshing finish!
- 2 overripe avocados
- 1 frozen overripe banana
- 1/2 cup vanilla almond milk
- 1 heaping tblsp raw honey
- 2 tblsp room temperature coconut oil (semi solid)
- 1 tsp pure vanilla
- 1/2 tsp GROUND chia seeds
- 1/3 cup cocoa powder
- 2 dropper fulls of liquid Nunatural vanilla stevia
–Combine everything into a high speed blender or food processor in the order listed above (liquids/mushy items on the bottom to blend easier.) Once well combined place pudding into the fridge to set for at least 30 minutes.
I topped mine with both full fat and low fat canned coconut milk, but I found the full fat to be more ideal for a topping due to its thick texture. If you’re looking to minimize some of the fat, low fat works with some chia seeds to thicken. Add a dropper full of stevia for added sweet. I never thought I’d see the day I liked anything stevia related.
I draw the line with this pure liquid though, and still don’t like any other stevia products. It weirds me out and the aftertaste is too much for me. I’ve always been a “real deal” sugar kinda girl, but to minimize my consumption this vanilla bottle gets some good use. I blame this girl for sending it to me.
Now if you’ll excuse me, I have some mac and “cheese” to finish.
Q: What are your favorite nontraditional food combinations?