Paleo Kung “Power” Chicken with Medjool Dates

Training for spring season obstacle course racing and the 5-week long Crossfit Games Open competition makes me hungry. Really, really hungry. After 25+ years as a competitive athlete, I’ve learned (and sometimes the hard way), what does and doesn’t work for me when it comes to fueling my fitness. Lots of junk food and candy, not so good. Salty, over-sugared or fat-laden drive-thru and take-out meals, also not optimal. Restrictive dieting or skipping meals, even worse. Paleo Kung "Power" Chicken with Medjool Dates

But, you know what’s good? Healthy, homemade recipes like my Paleo Kung “Power” Chicken, an easy-to-make meal that gives me the energy I need to accomplish my daily fitness goals, make workout gains and recover optimally for the next sweat sesh! There is lots of lean protein for muscle-making, this take-out inspired dinner also features a surprise ingredient that is great for athletes – MEDJOOL DATES! Read on to find out all the deliciously savory-sweet-sticky details and get the recipe! Continue reading

Seared Scallops on Baked Rice Stick in Ginger Beer Broth

Seared Scallops on Baked Rice Stick in Ginger Beer BrothSwoon, Seared Scallops on Baked Rice Stick in Ginger Beer Broth! This Asian-inspired recipe might make your guests think they’re dining in a fancy restaurant, but it’s surprisingly fast and easy. I love to use Sea Scallops in my recipes, they are elegant in a “small plate” sort of way, yet satisfyingly meaty as a full meal. Plus, they are extremely speedy to prepare and are a great source of lean protein with just 112 calories, 1 gram of fat, 23 grams of protein and Omega 3s for 100 grams of scallop (about 4 fairly large ones).

Seared Scallops on Baked Rice Stick in Ginger Beer Broth is an elegant yet easy meal that can be done in 30 minutes!

You can find scallops in your market’s seafood department, but I prefer the Sea Scallops from Sizzlefish.com. They source scallops from the North Atlantic and pick only the best — they are off the hook, crazy good and convenient dry-packed, flash frozen in individual portions, and shipped straight to my door. No water or chemicals are added, I just get the rich flavor of unadulterated scallops that I can enjoy so many creative ways.

ellyndale coconut infusionsI was inspired by the deep-fried rice stick that you so often get in Thai food joints – I wondered if there was a healthier way to prepare it. So, I brushed the dry noodle bundles with Coconut Oil Infusions -Garlic from Ellyndale (a gourmet food line from Now Foods that includs cooking and finishing oils) and baked at 350F degrees for 20 minutes – it worked! They were a tiny bit toothy, but once simmered back into the ginger beer reduction, the result was divine!

If you’re looking for another easy scallop recipe, I made these Cumin-dusted Seared Sea Scallops last year!

Cumin Dusted Sea Scallops with Sriracha from TheFitFork.comHope you enjoy the recipe – it’s the real deal and a 30-minute meal! Check out Sizzlefish.com.for some great seafood packages designed to support an active, healthy lifestyle.

Are you a scallops fan? What is your favorite type of seafood? Are you going to the beach this summer, where? Please share in the comments below, XOXO -Jennifer

Seared Scallops on Baked Rice Stick in Ginger Beer Broth
Print Recipe
This fancy seeming Asian-fusion recipe is actually quite easy to make with sea scallops. The rice stick brushed with coconut oil and baked, rather than fried, to keep it fit!
Servings
2 servings
Cook Time
30 minutes
Servings
2 servings
Cook Time
30 minutes
Seared Scallops on Baked Rice Stick in Ginger Beer Broth
Print Recipe
This fancy seeming Asian-fusion recipe is actually quite easy to make with sea scallops. The rice stick brushed with coconut oil and baked, rather than fried, to keep it fit!
Servings
2 servings
Cook Time
30 minutes
Servings
2 servings
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat oven to 350 F degrees. Brush tops and bottoms of uncooked rice stick (noodle) bundles with coconut oil. Place on baking sheet and back for 18 to 20 minutes, flipping halfway through, until golden brown. Remove from oven and set aside on paper towel to absorb any remaining oil.
  2. Add 1 tablespoon olive oil to skillet and saute shallots over medium-high heat, stirring constantly, until caramelized. This will take 3 to 4 minutes, add garlic in last remaining minute. Remove a few caramelized shallots from skillet and set aside for garnish.
  3. Add ginger beer, soy sauce and red onion flakes to skillet with cooked shallots. Cook over medium until boiling, add baked rice stick nests and then reduce heat to low and simmer for 4 to 5 minutes, flipping rice nests over halfway through. Cook scallops while this is finishing.
  4. To cook scallops, add remaining 1 tablespoon coconut oil to a small skillet and bring to medium-high heat. Add scallops to skillet and sear on one side for approximately 3 minutes or until browning and releasing to flip. Flip scallop over and cook an additional 1 ½ minute. Season with coarse sea salt, if desired.
  5. To serve, add half of ginger beer broth to shallow bowl, add two rice stick nests and four scallops. Garnish with green onions. Repeat for remaining serving.
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Mango Flat Iron Steaks + Fruity Jicama Slaw + Weber Grill #Giveaway

This post and giveaway is sponsored by Litehouse Foods and Weber. However, all comments, opinions and enthusiasm are my own.

Ladies . . . and gentlemen, it’s time to get your grill on! While I exercise my freedom to grill year ‘round, the entire month of July is specifically designated as National Grilling Month.  That means you need to be cooking outdoors at least on the weekends and, preferably, every chance Monday through Friday that you can.

Mango Marinated Steak with Fruity Jicama Ginger Slaw

My recipe for Mango Marinated Flat Iron Steaks with Fruity Jicama Ginger Slaw is a quick and easy recipe for the work week – it’s ready in just about 30 minutes and gives you an excuse to sit out on the patio for a little deserved rest and relaxation.  Sitting there next to the grill with your beverage of choice in hand (might I suggest a pina colada), smelling the delicious island-inspired aromas wafting from the grill will destress you almost as quickly as a tropical vacation.

Mango Marinated Steak is made with the flat iron cut, the second most tender cut of beef! A tropical inspired recipe for the grill that takes only 30 minutes to make.

This recipe, developed for Litehouse Foods & Weber (GRILL GIVEAWAY AT BOTTOM OF POST), uses one of my all-time favorite cuts of beef – a flat iron steak. If you’ve not yet thrown a flat iron steak before, you’re in for a real treat! While I’d like to keep this somewhat lesser known hush-hush, I’ve decided to share the “grate” news with y’all! This steak, cut by the butcher from a top blade roast,is second only in tenderness to tenderloin yet is so much more economical, typically a third the price per pound! It can be thrown on the grill “as is” or given a quick dry rub or 15 minute marinade for flavor, meaning dinner can be on the table chop-chop! Plus, the uniform shape and thickness and succulent taste are making this steak an up-and-coming grill season superstar. I’ve got to thank Beef Loving Texans for turning me on to this cut, which is one I now demonstrate time and time again in Grilling 101 classes.

Mango Jicama Ginger Slaw is a tropical take on a summer bbq side dish -- serve with grilled beef, chicken or seafood!

Y’all know I love bright and colorful side dishes made with seasonal produce just as much as my beef – the two go hand-in-hand (or, hand-in-mouth is more like it)!  I tossed together a quick slaw made from jicama (a Mexican root vegetable), mango, grated ginger and other fresh produce, finishing it with Litehouse Food’s traditional Coleslaw Dressing whisked up with some lively ingredients to add to the island-vibe.

flat irone mango slaw grill close upNow, the fun part! I get to giveaway the really cool little Weber grill I made these steaks on (well, it’s actually a brand new one, of course).  The Weber Q 1200 is so ready to ignite your grilling creativity in the backyard or on any number of off-site food adventures – I’ve used it for camping and food demos.  Smaller in size than my full-sized grill, yet not at all flimsy, this portable gas grill offers the same blazing badassery you’d expect from a Weber grill.  Things I love about it – 1) perfect for those nights when just grilling for two, and not the entire family; 2) no-fuss electric ignition and 14-oz. screw-on propane tank; 3)  two generous-sized, fold-down trays ready to accommodate all my serving trays, spatulas and other such grilling superfluities; and 4) it’s available in a rainbow array of seven color choices to match any outdoor décor (although, I’m giving away the BLUE to one of YOU).

win weber grill

Check out Weber Nation for tons of ideas and inspiration for grilling that will keep you busy (and full) all seasons.

weber grill 2

To enter, follow the Rafflecopter instructions below.
a Rafflecopter giveaway

Mango Marinated Steak with Fruity Jicama Ginger Slaw
Mango Marinated Flat Iron Steaks with Fruity Jicama Ginger Slaw
Print Recipe
Make waves with this island-inspired grill recipe for tender flat iron steaks with a juicy sweat-heat slaw featuring jicama, ginger and mango! It's like a vacation for your taste buds! Also, enter to win a Weber Grill!
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
15 minutes 30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
15 minutes 30 minutes
Mango Marinated Steak with Fruity Jicama Ginger Slaw
Mango Marinated Flat Iron Steaks with Fruity Jicama Ginger Slaw
Print Recipe
Make waves with this island-inspired grill recipe for tender flat iron steaks with a juicy sweat-heat slaw featuring jicama, ginger and mango! It's like a vacation for your taste buds! Also, enter to win a Weber Grill!
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
15 minutes 30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
15 minutes 30 minutes
Ingredients
Marinade & Steaks:
Dressing:
Servings: servings
Instructions
  1. For Marinade and Steaks: Combine mango juice, lime juice, lime zest and olive oil in bowl .Whisk in garlic, chili powder and red pepper flakes.. Pour mixture in zip-top plastic bag and add steak, turning to coat. Let marinate for 30 minutes, turning occasionally.
  2. Heat grill to approximately 400 F degrees. Remove steak from marinade; discard marinade. Season steak on both sides with salt, to personal preference. Add steak to grill and grill approximately 5 to 6 minutes, before flipping once to cook another 4 to 5 minutes. For medium-rare, remove steak from grill when instant-read thermometer registers 135F degrees. Allow to rest 5 minutes.
  3. For Dressing and Slaw: In large bowl, toss together jicama, red onion, mangos, green onions (cross-wise sliced bulbs and length-wise sliced tops), cilantro and red pepper. Set aside.
  4. In small bowl, whisk together Coleslaw Dressing, mango juice, lime juice, lime zest, vinegar, ginger, green onion and sriracha. Pour over slaw and stir gently to evenly coat. Serve cold.
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Spicy Shrimp & Watermelon Kebobs – Summer on a Stick!

Summer on a stick! My recipe for Spicy Shrimp & Watermelon Kebabs is a salute to so many things I love about the warm-weather season – grilling, shrimp, watermelon, being outside and enjoying my family.

summer shrimp and watermelon

It’s also featured in the upcoming August/September issue of Simple & Delicious magazine (available on newstands July 12th). . . I just got an advance copy!

spicy shrimp and watermelon simple delicious magazine

watermelon cutting tipIn the magazine, I mention how much my three boys love watermelon.

It never fails that every time I’m cubing the watermelon for this recipe, the kids start circling around like flies – I swear, they can eat it faster than I can prep it!

That’s fine by me, though — watermelon is such a healthy and hydrating treat for the summer! By the way, here’s a handy way to slice up a watermelon that makes it easy to eat – it’s not your traditional wedge!

This is the perfect, light meal to make for the 4th of July weekend – guests will marvel that you grilled watermelon, and it’s so easy!Wild Caught Gulf Shrimp shipped straight to your door.

By the way, I like to use Wild Caught Gulf Shrimp from www.sizzlefish.com They are already peeled, de-veined and frozen with no additives – plus all their products are healthy, high-quality perfectly portioned and have an athlete’s lifestyle in mind! These little babies are shipped right to my door in vacuum-sealed in individual serving size packets (8 shrimp per packet) – that allows me to tweak the recipe based on how many people will be joining for dinner!

What are you grilling this weekend? Big 4th of July plans? Running a race? Please share in the comments below – XOXO, Jennifer 

 

 

 

 

 

Spicy Shrimp & Watermelon Kabobs
Print Recipe
Servings Prep Time
4 servings 15 minutes
Cook Time
6 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
6 minutes
Spicy Shrimp & Watermelon Kabobs
Print Recipe
Servings Prep Time
4 servings 15 minutes
Cook Time
6 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
6 minutes
Ingredients
Servings: servings
Instructions
  1. For glaze, puree the soy sauce, sriracha, honey, garlic and 2 cups of watermelon in blender. Bring to a boil in small saucepan. Cook uncovered, until reduced by half.
  2. On four soaked wooden skewers, thread shrimp, onion and remaining melon. Sprinkle with salt and pepper.
  3. On oiled grill race over medium heat, grill kabobs, covered or until shrimp turn pink. Brush with half the glaze during the last 2 minutes. Sprinkle with cilantro and serve with remaining glaze.
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Speedy Orange Jalapeno Salmon – Fueling More Fun

Orange Jalapeno Salmon makes a quick and healthy weeknight meal. Served on a bed of brown rice mixed with quinoa.You can’t beat salmon for a quick weeknight dinner — I probably eat it once a week and have fixed it up so many ways. I still can’t stop thinking about that time I skewered up salmon filets, completely wrapped them in bacon and threw on the grill! That’s when I was experimenting with fat-loading for a marathon. That’s a whole ‘nutha story.

orange jalapeno salmon toes

Firefly Pose Yoga - Jennifer Fisher - TheFitFork.comI’m not bringing bacon back today, but I am sharing a recipe for Orange Jalapeno Salmon that keeps the flavor kicked up with a punch of pepper. Many similar recipes do an orange marmalade in the sauce, but I’ve opted that out to avoid added sugar. This recipe is sure to become a favorite on fish day – plus it can be finished in 30 minutes, freeing you up to spend your late afternoons in more leisurely pursuits. Of course, “leisurely” is a relative descriptor, because the hour I spent trying to straighten my legs out practicing the yoga “firefly pose” was, errr, a little more challenging that leisurely.

If you’re looking for other ways to eat this heart-healthy fish, check out the 100 Ways to Cook with Salmon from CookingLight.com — you’ll never get bored with salmon again!

Salmon Recipes from Cooking Light are easy and packed with important nutrients.

What is your favorite fish? Do you have a secret salmon recipe? If you had and extra hour of free time, what would you do?  Please share in the comments below — XOXO, Jennifer

Speedy Orange Jalapeno Salmon
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Speedy Orange Jalapeno Salmon
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Instructions
  1. Add orange juice, oil, jalepenos, cilantro, garlic, salt and pepper in a small food processor or blender and pulse for about 30 seconds to a minute until combined. Set aside.
  2. Heat oven to 400 F degrees. Place salmon, skin side down, into 2” rimmed pan or oven proof skillet that has been rubbed with oil. Top with orange slices. Pour marinade over top and bake for 15 to 20 minutes, or until opaque.
  3. Serve on a salad or favorite whole grain -- pictured with 50/50 mixture of brown rice and tri-color quinoa.
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Balsamic Grilled Vegetable Salad & Grilling Produce Tips

Take advantage of the summer's best produce with this Balsamic Grilled Vegetable Salad -- and check out the grilling tips.This coming weekend, I’m teaching 200 carnivores how to grill vegetable side dishes to go along with their beef. It’s hard to upstage a delicious, juicy flat iron steak — but I think a couple of my recipes can come close — especially this Balsamic  Grilled Vegetable Salad!

Five Tips for Grilling Vegetables this Summer

Grilled vegetables is super easy, and in the heat of the summer — there is no need to also turn on an oven or stove if the grill is already going. At BeefLovingTexans.com, I’m sharing Five Tips for Grilling Vegetables – go check that out! Meanwhile, I hope you enjoy this delicious, easy grilled vegetable salad that is the perfect way to take advantage of your favorite fresh seasonal vegetables — feel free to swap in the veggies you love.  It’s also a great dish for my Paleo diet and low-carb peeps.

And, if you have any leftovers, these vegetables are so good in a sandwich! Or in an egg scramble, or on a pizza, or tossed with pasta.

Balsamic Grilled Veggie Sandwich

What is your favorite vegetable (or fruit) to toss on the grill? Please share in the comments below — XOXO, Jennifer

 

 

 

 

Balsamic Grilled Vegetable Salad
Print Recipe
Grilling vegetables is a great way to add a hint of smoky goodness and flavor to the summer season's best vegetables. The leftovers for this grilled salad can be used on pizzas, pastas and sammies.
Servings Prep Time
4 - 6 people 10 minutes
Cook Time Passive Time
8 minutes 30 minutes
Servings Prep Time
4 - 6 people 10 minutes
Cook Time Passive Time
8 minutes 30 minutes
Balsamic Grilled Vegetable Salad
Print Recipe
Grilling vegetables is a great way to add a hint of smoky goodness and flavor to the summer season's best vegetables. The leftovers for this grilled salad can be used on pizzas, pastas and sammies.
Servings Prep Time
4 - 6 people 10 minutes
Cook Time Passive Time
8 minutes 30 minutes
Servings Prep Time
4 - 6 people 10 minutes
Cook Time Passive Time
8 minutes 30 minutes
Instructions
  1. In small bowl, whisk together balsamic vinegar, oil, parsley, basil and garlic. Season with salt and pepper, to taste.  Place veggies in large zip-top bag and add balsamic mixture; close bag and turn a few times to coat contents. Let marinate at room temperature for approximately 30 minutes.
  2. Skewer together mushrooms. Coat grates with oil and heat grill to medium-high — approximately 400 F degrees.
  3. Drain balsamic marinade off vegetables and reserve (never reserve marinade on raw meat, but on vegetables it is fine)
  4. Grill veggies for 6 to 8 minutes, turning halfway through cooking. Vegetables will be done when they are becoming tender (a little “crunch” is desired and have golden brown grate marks. Let vegetables cool on cutting board for several minutes and then cut down into bite sized pieces.
  5. In small sauce pan, bring balsamic mixture to a boil over medium-high heat, let simmer for a couple minutes to reduce a volume a bit.
  6. Add spinach to serving platter and top with grilled vegetables and balsamic dressing (made from the marinade). Toss with tongs and serve warm — or make the vegetables in advance, chill and serve as a cold salad
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Persimmon Avocado Salad with Chili-dusted Shrimp

This colorful salad is packed with nutrition including heart-healthy fats, vitamins C and A,  and lean protein.I picked a peck of “Sharon” persimmons from Frieda’s Produce – I’ve never had one of these curious fruits in my life! This particular “Sharon” type of persimmon is tomato-shaped with a smooth skin of pale orange to orange-red with a sweet, mild flavor and is nearly seedless.  So, I put these pretty little thinks on the counter to ripen like a tomato, but no change . . . for weeks! So finally, I sliced into one and was very surprised to find out how sweet and ready to eat it as it was!

Persimmons look like a tomato, but had a sweet, fruity taste.

persimmonsHealth and Nutrition Benefits of Persimmons:  This sweet and pulpy fruit is packed with a variety of health benefits. For example, the “divine fruit” provides nearly 80% of the daily value for vitamin C and is a good source of fiber.  Persimmons are  high in other vitamin and mineral content including vitamin A, vitamin E and vitamin B6 along with manganese, copper, potassium and phosphorous.  Benefits from the range of these nutrients have been linked to reduction in certain types of cancer, improved eye health, lowered blood pressure, relief from digestive issues and more. A serving of persimmon (100 grams) has 70 calories and almost no fat.

Back to my persimmon windfall . . .  I wasn’t really sure how to eat persimmons, outside of slices. Though about grilling some (and still may), but then decided to pair up with the best avocados from California  – because everything is awesome with avocado! Am I right?! BTW, California avocados are in season right now and so much better than the ones exported from across the border year-round. Persimmon Avocado Salad with Shrimp

Holding plate of persimmon avocado saladHope you enjoy my recipe for Persimmon Avocado Feta Salad with Chili-dusted Shrimp and Lime Vinaigrette –it tastes as yummy as it is colorful. Plus, it’s a light, healthy Paleo-friendly dish (omit the cheese if you must) providing lean protein from the shrimp, vitamin A and C from the persimmon, and heart-healthy fats thanks to creamy, dreamy avocado.

 

 

 

Side Angle Revolved Pose Yoga - Jennifer Fisher - TheFitFork.com

Have you ever tried a persimmon before?  

How many avocados do you eat per week?

What are you doing to be active this week? 

Please share any or all in the comments below! xoxo Jennifer 

This colorful salad is packed with nutrition including heart-healthy fats, vitamins C and A, and lean protein.
Persimmon Avocado Salad with Shrimp
Print Recipe
This colorful light and healthy and packed with nutrition including lean protein, heart healthy fats and vitamins A & C. Perfect for a Paleo dinner on the patio!
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
5 minutes 5 mintues
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
5 minutes 5 mintues
This colorful salad is packed with nutrition including heart-healthy fats, vitamins C and A, and lean protein.
Persimmon Avocado Salad with Shrimp
Print Recipe
This colorful light and healthy and packed with nutrition including lean protein, heart healthy fats and vitamins A & C. Perfect for a Paleo dinner on the patio!
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
5 minutes 5 mintues
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
5 minutes 5 mintues
Instructions
  1. Pat peeled and deveined shrimp dry with paper towels. Sprinkle with chile powder and salt, slightly rub in.
  2. Heat olive oil in medium skillet over medium-high heat. Add shrimp and cook for 5 to 6 minutes, stirring. Shrimp will be done when they have turned pink and are no longer translucent. Take care not to overcook. Transfer shrimp to plat to cool for 5 minutes.
  3. Meanwhile, slice persimmons and avocado and arrange on plate. Sprinkle with feta and cilantro and top with cooled shrimp.
  4. To make lime vinaigrette, add all ingredients for dressing into small jar and shake until emulsified.
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