Last week, I grilled cantaloupe and today it’s avocados! I’ve been getting my fruit freak on by firing up whatever pretty produce catches my eye. This isn’t big news at my house. When it comes to backyard cooking, I’m always in beta mode and, thankfully, it’s nearly impossible to mess up a simple, fresh meal on the grill.
This post is sponsored by The National Watermelon Board (Watermelon.org), however all comments, opinions, enthusiasm and content is my own.
I can’t even count how many watermelons have met their final fate at my house, at least dozens of dozens (meaning hundreds) if not more! Watermelon, after all, is my favorite fruit and I eat it every which way including whacked into a wedge and as a featured ingredient in smoothies and on salads, skewers, sandwiches and such.
I’ve used the typically discarded watermelon rind in recipes too – my latest creation is Thai-style Watermelon Rind Shrimp Ceviche! Check out the recipe and join me to #LeaveNoRindBehind ! Continue reading
Happy St. Patrick’s Day! You probably won’t ever find me sitting in a pub downing Guinness or whisky, but I’ll definitely eat! So today, I’m sharing my crazy, tasty spin on traditional tavern food and Irish Corned Beef Potato Nachos are featured on my menu!
Those lucky Irish, with their abundance of potatoes! Spuds make a super great fuel choice for athletes, the complex carbs provide healthy energy to help nail workout and run goals. I did a whole blog post on this that you can check out HERE. Add corned beef from the deli, sharp white cheddar and a bit of cabbage should you care, and these nachos will have your taste buds dancing a jig. Continue reading
Brighten up any winter snack situation with these Vibrant Greek Yogurt Dips colorized with some of Mother Nature’s most vivid ingredients including beet powder, turmeric powder and matcha tea. No need to go all fake and freaky to create edible rainbow colors for your holiday appetizers and other fun recipes throughout the year. These natural ingredients are superfoods (typically found on the health food, spice and tea aisles) and not only pump up the pigment, but boost nutrition as well!
While there are lots of additional benefits, beet root powder boosts nitric oxide in your blood (helping circulation, blood pressure and stamina), ground turmeric is a spice that can help to reduce inflammation and lessen the perception of pain, and matcha tea is known to boost the metabolism, calm the mind and help protect against certain cancers.
The other beauty of these three Vibrant Greek Yogurt Dips is how easy they are to make – I originally created the recipes for Litehouse Foods using first their Homestyle Ranch Dip, then later the OPAdipity Greek Yogurt Dips and finally with Greek yogurt from scratch. Using prepared dips (found in the refrigerated section of your produce department) is an “almost homemade” shortcut perfect when you need to pull together a party ASAP or at the 11th hour realize you didn’t bring a dish for the office shindig. I feel more than comfortable using the Litehouse Foods brand because they are VERY mindful to keep their products as fresh and preservative as possible.
But, knowing these dips aren’t easy for some of you to find (and that many prefer scratch recipes), I’ve written out the full preparation of the recipes (and then noted how to swap in the prepared dressings if that’s the route you choose). The base recipe is the same for all three dips, simply mix in 2 tablespoons of the chosen “superfood” ingredient and add extra garnish on top as desired!
These dips also take sandwiches, wraps, side dishes and steamed veggies to the next level with just a drizzle or dollop! Enjoy and Happy Holidays to Hue!
If you need a visual on the beet powder, ground turmeric and matcha — here are the products I used:
White bread ain’t got nothing, not one single thing on my Nutty Purple Sweet Potato Flatbread. That is, unless you actually like gummy simple carbs and are willing to put your bod through the resulting blood sugar surge/crash and gathering of gluten all from eating one puny slice.
This kinda weird, but decidedly delicious flatbread has none of that nonsense. Featuring Stokes Purple®, a special type of California-grown, non-GMO sweet potato with purple skin and vibrant purple flesh that get even brighter when cooked, this bread alternative is nothing to “loaf” about – flat is where it’s at! #PurplePowerToThePeople
The texture of a Stokes Purple® is a little drier and denser than a traditional sweet potato, rendering it perfect for a substitute flour filler in my grain-free, gluten-free flatbread recipe. Purple sweet potatoes offer similar nutritional benefits of regular orange sweet potatoes in the fact that they are both healthy source of complex carbs with a low GI impact, are full of dietary fiber and many essential vitamins and minerals. The Stokes Purple® also has anthocyanins, a plant flavonoid that not only gives the potatoes their distinctive purple hue, but also have been linked to a host of health benefits including reductions in certain cancers, lowering of bad cholesterol, improvements in vision, liver and heart health, and have also been linked to boosts in cognition.
So back to the sweet potato flatbread details, the recipe also features almond meal, and coarsely chopped pumpkin and sunflower seeds. There are a couple eggs in the recipe, but otherwise it’s dairy-free and suitable for a vegetarian or gluten-free diet. If you have an allergy to nuts, sub out the almond meal for an equivalent amount of oat-flour to keep it nut-free.
Eat this gluten-free flatbread warm out of the oven, spread with a little honey butter – it’s like eating a sweet potato in portable, easy-to-pick-up format. But, a little more interesting and flavorful than that “sweet potato toast” trend on Pinterest. You can also use two slices to bookend your favorite sandwich fillings – since I made these right after the holidays, my gluten-free sandwich is layered with leftovers including turkey, cranberry relish and spinach!
Stokes Purple Sweet Potatoes available in select markets and by mail.
Have you ever had a purple sweet potato? What are your favorite potato toppings or sammie stuffings? Please share in the comments below – XOXO, Jennifer
Disclaimer: I was provided compensation for the development of this recipe and my time at #FreshSummit, however this blog post, my opinions and enthusiasm are provided complementary!
I was in Orlando earlier in the month for Fresh Summit 2016, a massive trade show that brings together produce industry peeps from around the world to showcase innovation, provide inspiration and track trends. With more than 1,100 exhibitors on the expo floor, there were fruits, veggies, nuts, and fresh packaged foods at every turn. But, were there meatballs? Why, yes, there were!
That’s right; I was cooking up a storm again for Litehouse Foods in their beautiful, backyard inspired booth. With football playing on the big screen, a spread of apple cider and snacks, and good eats coming from the kitchen (including my Sriracha Lime Meatballs), this was the ultimate homey hangout.
Hopefully in your house, the crowd gathering for these (Slow Cooker) Beef Meatballs with Sriracha Lime Sauce will not be smaller than at the packed expo. Although, there WILL be a crowd (just sayin’) becase this super simple, slow cooker recipe is a real weekend AND weeknight winner. Just toss in a short list of ingredients into a Crock Pot, pour over a bottle of their new Srirarcha Lime Dressing and walk away. In a couple hours, you’ve got the ultimate football party appetizer to skewer up on toothpicks or a fusion-inspired, “take-out” take off dinner that you can serve with the slow cooker sauce over rice. My kids loved it!
The Sriracha Lime Dressing is a new “sweet heat” product from Litehouse Foods that you can find in the fridge shelves of your produce department – they also make a Mango Habanero version. What I love about these two dressings is that they are super flavorful without being off the charts hot, only have 20 calories per serving, and are made with fresh ingredients that you’ve heard of – no weird chemicals or preservatives. You can also try this dressing as a glaze on chicken, dip for your spring rolls, or drizzle for your salads and wraps.
*I’ve also provided alternate instructions for the sauce in case you can’t find this dressing.
What are you cooking in your slow cooker these days? Can you take the heat or do you like things milder? Big plans, races, events for fall — I’m doing a Spartan Beast this weekend! Please share in the comments below – XOXO, Jennifer
Football parties, tailgating and fall season gathers require dip to draw people together. Just think of all the great gossip, high-fiving and friendly smack talk that has gone down in, what I like to call, the “Chip and Dip Zone.”
But, maybe you hesitate to enter the ZONE for fear of the cheesy dip – is it made of mystery processed “cheese,” loaded with fat upon fat, or just boringly bland? I’ll admit, these thoughts cross my mind, especially flashbacks of tepid fake orange stadium cheese on stale round tortilla chips. That’s why I came up with my Lower-Fat Blue Cheese & Fire-Roasted Tomato Queso – it’s bold and it’s better for you made with REAL ingredients.
I think you’ll definitely widen your mind (and mouth) in appreciation for my Blue Cheese & Fire-roasted Tomato Queso. This unique cheese dip marrieds the audacious attitude blue-cheese with the smoky laid-back goodness of tomatoes roasted over flames. I’ve used my fav brand of blue cheese (Simply Artisan Reserve Blue Cheese Crumbles) and canned fire-roasted tomatoes which. Of course, canned tomatoes are convenient and taste great in recipes, but did you know that they contain more lycopene (a free-radical destroying antioxidant) than those fresh off the vine? It’s true!
While this cheese dip recipe requires a whisk, it’s quite easy prepare, coming together in just 15 minutes or less– and you can keep it warmed for a party but pouring into a small slow cooker. It was first whipped up to celebrated International Beer Day with Litehouse Foods. Using low-fat dairy products help keep this snack sensible in moderation and, if you are on a gluten-free diet, it is easy to swap out flour used in the roux with a gluten-free flour blend (I use Living Now Gluten-Free All-Purpose Baking Flour, it’s inexpensive and provides the right texture for my recipe)
Serve Lower-Fat Blue Cheese & Fire-Roasted Tomato Queso with veggie sticks, artisan chips, or chunks of crusty bread. I’ve even reheated the leftovers and poured over cooked zoodles and topped with shrimp for an impromptu “pasta” dinner.
If you are hosting a huge football party, you might want to consider adding my Healthy Snack Stadium to your spread of snacks, appetizers and game-day grub.
[Tweet Not yer stadium cheese dip! Lower-Fat Blue Cheese & Fire-Roasted Tomato Queso #fitfluential #livinglitehouse”]
What football team(s) are you rooting for this season? Are you typically an at-home or stadium spectator? Please share in comments, xoxo Jennifer
We eat guacamole by the truckload over here and I see nothing wrong with that! — I mean, HELLO heart-healthy, creamy, satiating fats! This simple pleasures is a staple in my life, dolloped on my salads, sandwiches and veggies sticks. Making a yummy meal and NOT having guacamole within lifting distance from my lips feels like a hot date that didn’t end with a kiss. Such a bummer!
I’ve used avocados every which way and have a dozens of guacamole recipes in my mealtime rotation. A recent creation is “Gimme Mo” Mojo Citrus Guacamole with a sensational Latin American-inspired twist that is perfect for plantain chip dipping, toast smearing and fish taco topping.
Before jumping into this quick and easy guacamole recipe, let me give you the quick 411 on the magical sauce that inspired it. While originating in the Canary Islands, mojo is a simple sauce that is now splattered and slathered on nearly everything edible in Central America, the Caribbean and parts of the southern U.S. With as many regional variations as there are uses for this quintessential Latin condiment, I’m most familiar with the Cuban preparation. Cuban mojo is made with olive oil, sour citrus juices (like bitter orange and lime juice), oregano, and garlic – loads and loads of garlic. It’s often used as a marinade for pork, chicken and seafood, a dip for fried plantains or yucca, or for dressing veggies and potatoes.
I love the mojo flavor profile and have done past recipes like Mojo Steak Kebabs and Mojo Chicken with Grilled Oranges (below) are both delicious! This guacamole would be a perfect complement to both! Not only can “Gimme Mo” Mojo Citrus Guacamole be served atop a main dish on the dinner plate, to the side of a salad, or in a festive dip bowl – it also makes a clever single-serve presentation scooped into the emptied halves of the orange peel.
I originally developed this recipe for the new Guacamole Herb and Spice Blend from the Instantly Fresh line at Litehouse Foods.It’s a mixture of freeze-dried herbs and seasonings (including cilantro, garlic, red onion and red chili) that make it easy to get the guacamole bowl filled to the top “chop-chop” without endless slicing and dicing! There are no preservatives or other yucky chemicals in this convenient spice blend that you can pick up on the spice aisle or in the produce department (although it doesn’t need to be chilled). If you find a bottle, just swap out the red onion, jalapeno and cilantro in the recipe below for 4 tablespoons of this magical spice blend.
Are you an avocado addict? How many would you guesstimate you eat in a month? What is best thing you’ve dipped a chip or carrot stick into lately? Please share in the comments, XOXO – Jennifer