“Go For The Gold” Turmeric Hummus Served 3 Ways

Turmeric Curry HummusWhen I want a satisfying snack that tastes super yummy, has loads of health benefits, and won’t have me hungry again in an hour, my “Go for Gold” Turmeric Curry Hummus with Minted Roast Chickpeas is a winner! It’s definitely what to bring to a football tailgate or sports watching party to show that you are the decided victor of dips and champion of chickpeas.Turmeric Hummus with Minty Roast Chickpeas is creamy and crunchy at the same time! A healthy snack with protein and fiber, perfect for post workout of for a party appetizer.

If you’re not familiar with turmeric, you need to get acquainted ASAP. I’ve featured it before in many recipes — my Turmeric Honey “Health” Shots have been popular! While it’s the primary spice in many Indian dishes (such as curry) and lends everything it touches (including hands) a golden yellow to orange hue, turmeric is consumed not just for its warm and mildly peppery taste, but also for the many purported health benefits.

For example, numerous studies suggest that turmeric’s active component, curcumin, helps alleviate or reduce the incidence of everything from certain cancers to depression – and it’s is highly touted as a natural pain-killer and anti-inflammatory. I take turmeric often to recover from hard workouts faster, I’m a fan of these Curcumin Capsules (from Turmeric Root Extract) sold by NOW Foods.

Turmeric.
I do advise using fresh turmeric along with the dried ground turmeric as directed in the recipe. The fresh has a more pleasingly distinctive aroma, flavor and health benefits in root form (technically a rhizome like ginger) than from the ground powder.  However, the ground turmeric helps distribute the golden-orange color evenly. If you’re looking for fresh turmeric, ask your produce manager to stock it from Frieda’s.
Turmeric Hummus Served 3 Ways - appetizer dip, pasta toss and veggie sandwich!

Make a big batch and portion into individual grab-and-go containers to stash in lunchboxes, backpacks and gym bags along with veggie sticks or crackers. However, dipping stuff INTO hummus isn’t the only way to enjoy it! My two other serving suggestions are to 1) pile up high on whole grain bread or a wrap along with other veggies to make a filling sandwich and 2) to toss with warm pasta or vegetable noodles (like “zoodles”) as a creative sauce.  I wasn’t sure if the sauce idea would work one night when fixing a “clear the fridge” dinner in a pinch — but it most certainly did!

roast chickpeas for a crunch healthy snackAlso, if you love a crunchy, salty snack the roasted mint chickpeas that I’ve used to garnish the top make a fantastic snack on their own.

Just double up that part of the recipe and keep the extra batch for snacking right off the pan – or to use as grain-free “croutons

By the way, I originally developed this recipe for Litehouse Foods using their Instantly Fresh Herbs! Check it out.

 

Do you use turmeric in your diet, what is a favorite recipe? If you’re at a party, do you go for the dips or the desserts? What’s on your upcoming fall season race season? Please share in the comments, XOXO — Jennifer  

Turmeric Curry Hummus
"Go For The Gold" Turmeric Hummus Served 3 Ways
Print Recipe
Servings Prep Time
6 servings 40 minutes
Servings Prep Time
6 servings 40 minutes
Turmeric Curry Hummus
"Go For The Gold" Turmeric Hummus Served 3 Ways
Print Recipe
Servings Prep Time
6 servings 40 minutes
Servings Prep Time
6 servings 40 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 400 F degrees.
  2. After draining and rinsing chickpeas, place them on a paper towel and fold over, gently rubbing them. This will remove any remaining “skins.”
  3. Toss mint and salt together in small bowl. Take ½ cup of chickpeas and toss around with olive oil until coated. Add chickpeas to bowl with mint and shake around until dusted.
  4. Place chickpeas in oven and bake, tossing occasionally, for 30 to 40 minutes or until golden and crunchy.  Remove from oven and set aside to cool on pan.
  5. Place remaining chickpeas, tahini, olive oil, lime juice, garlic, ginger, curry powder, dried turmeric, fresh turmeric, remaining salt and pepper in a food processor and blend till smooth and creamy. If needed, add a bit of additional lime juice or water to adjust the consistency.
  6. Serve with a drizzle of olive oil and roasted chickpeas.
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Keep Austin Weird Beef, Veggie and Watermelon Stir-fry

Beef Veggie and Watermelon Stir FryI have been waiting all summer to share this recipe – Beef, Veggie & Watermelon Stir-Fry!  –It’s steak “meats” watermelon (and loads of fresh veggies) atop of a plate of slightly chewy, insanely satisfying udon noodles. Earlier this year, the Texas Beef Council asked me to come up with my personal take on a Texas food tradition. “Focus on pasta,” they said, and “make it your own.”

Most of us know by now what happens when I’ve been let off the proverbial leash like that – I can go a little wild. But, my creativity isn’t random; it makes sense – to me, anyway!  My jam is merging together seemingly unlikely ingredients to make a beautiful recipe that not only comes together easily but also optimizes nourishment to support an active lifestyle.

watermelon carrots beans peppersYou might be wondering how my Beef, Veggie & Watermelon Stir-Fry a Texas “thang” – there’s no BBQ sauce in sight!  The Texas spirit is found in the local lean beef and farmer’s market produce sourced from these here Central Texas parts. It also has that far-out, Far East fusion flavor going on that’s so popular with some of the food trucks found down in the hip and happening parts of Austin that do their best to Keep Austin Weird. Heck, I do my best to Keep Austin Weird!

jen vw bus

I’m especially excited how this fit and fresh dish pairs up BEEF with WATERMELON as these are two of my all-time favorite foods ever in the history of all time, period.

Beef Veggie and Watermelon Stir Fry

This 30 minute dinner recipe features Top Sirloin, a super-lean cut of beef that has only about 5g fat and 150 calories per 3-ounce serving (along with about 26g protein)! Eating a protein portion approximately this size (25 – 30g), three to five times a day, gives me the power to feel fuller longer, stay active longer, and maintain a leaner muscle-to-fat body ratio. Of course, my meals aren’t always beef (variety is the spice of life, ya know), but lean beef is an AWESOME, nutrient-dense (think ZIP: Zinc, Iron, Protein) go-to choice that works beautifully in my life several times per week (or more).

profile facebook beef protein challengeIf you want to join the free Protein Challenge to learn more about how tweaking the protein intake in our life can help you feel and look better, sign up here.

 

 

 

 

 

What about the watermelon? Well, first off – it just screams summer in Central Texas.  I can’t think of a picnic, river tubing trip or day at the lake spent without sharing a huge watermelon with family and friends. If you’ve not ever tried watermelon warm and spiced up a bit, get ready to live on the wedge! The sweet heat flavor is fantastic and the high water content of this juicy fruit (92% water) helps keep you hydrated on most blazing hot days. Plus, watermelon is low in calories and a great source of electrolytes and antioxidants that help support my lifestyle as an athlete. Oh, and you’re going to LOVE the sprouted watermelon seeds sprinkled on the to — despite what your mama may have said, you CAN eat watermelon seeds (they’re very nutritious)!

Summer Squat Challenge -- Do 100 squats per day from this mix an match list!Learn much more about Watermelon for Fitness (uhh and don’t miss my Watermelon Workout Videos) at Watermelon.org. Here’s a little Watermelon Squat Workout I dare ya to try!

Note on the noodles: You don’t necessarily have to use the Udon noodles, I like to incorporate them when I need a little more carb energy in my life for long runs and endurance events. A great gluten-free option would be Soba noodles (made of buckwheat which is gluten free) or rice noodles . . . or just rice. I’m also going to make this dish in the future and try it totally grain-free by using spiralized zucchini or summer squash!

What have you been stir-frying lately? Favorite Fruit? Favorite type of Squat? Noodles, rice or nothing?  Please share in the comments  – XOXO, Jennifer 

This post was sponsored by The Texas Beef Council and the Beef Check Off, however all opinions, comments, enthusiasm and weirdness are my own. 

 

Beef Veggie and Watermelon Stir Fry
Beef, Veggie and Watermelon Stir-fry
Print Recipe
This fit and fresh dish features top sirloin, my favorite cut of lean beef, paired with farmer’s market-fresh produce, flavors of the Far East, and some funky South Congress food truck fusion. Keep Austin weird!
Servings
4 servings
Servings
4 servings
Beef Veggie and Watermelon Stir Fry
Beef, Veggie and Watermelon Stir-fry
Print Recipe
This fit and fresh dish features top sirloin, my favorite cut of lean beef, paired with farmer’s market-fresh produce, flavors of the Far East, and some funky South Congress food truck fusion. Keep Austin weird!
Servings
4 servings
Servings
4 servings
Instructions
  1. Toss together beef with garlic, water, soy sauce and sesame oil. Let marinate in the refrigerator for at least 30 minutes or up to 2 hours.
  2. Meanwhile, stir together hot water with cornstarch until dissolved. Stir in watermelon juice, lime juice, 2 tablespoons soy sauce and 1 to 2 tablespoons Sambal Oelek according to personal preference for spicy heat.
  3. Drain and discard marinade from beef. Heat 1 tablespoon oil in large skillet over high heat. Add one-half of beef to skillet and brown for 45 seconds without stirring. With tongs, quickly turn beef and cook additional 30 seconds or until barely browned. Take care not to overcook. Transfer to a warm plate immediately. Repeat browning with remaining 1 tablespoon oil and beef.
  4. Add final 1 tablespoon oil in same skillet and bring to medium-high heat. Add green beans and peppers and stir-fry for 2 minutes or until crisp-tender. Add matchstick carrots and ginger and stir-fry an additional 1 minute. Add cooked beef and watermelon juice-chili sauce mixture and stir-fry another 1 minute, or until slightly thickened. Remove from skillet from heat and stir in watermelon.
  5. Garnish with chopped green onions and sprouted watermelon seeds. Serve immediately with prepared udon noodles.
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Brunch on This | Tipsy Topsy Turvy Cranberry Ginger Cake

Tispy Topsy Turvy Cranberry Ginger Cake delicious for breakfast, brunch or dessert!Merry Christmas, y’all! Actually, I’m getting my post up late . . . so the day is almost over, but I hope lots of hugs were had, laughs were shared and memories were made!  With our oldest home from college, it’s been wonderful to have everyone together again . . .  and get back the full-immersion effects of being the only female of five people under the roof.

christmas jennifer and boys 2015

Today, I made big Christmas morning brunch for my kiddos, husband, mom and dad and family visiting from out of town.  A few of the dishes are traditional non-negotiables, like the Overnight French Toast, Barn Raiser Beef & Egg Bake, and Cinnamon Monkey Bread.  But, I always like to come up with a new holiday brunch recipe – and this one for Tipsy-Topsy-Turvy Cranberry Ginger Cake was a hit! There is still plenty of holiday time left to make this delicious dish which can also double as a dessert (throw a scoop of ice cream on top). Don’t worry, the alcohol content in the liquor burns off, so it’s just fine to feed to the children.

Cranberry Upside Down Cake

Oh, so did I mention that after brunch and presents and clean-up, we went stand-up paddle boarding?! Only in Austin!

Jennifer Fisher of thefitfork.com stand up paddle board

So, what was your most memorable happening today? Or, have you ever made an upside down cake — with what fruit? Please share in the comments, XOXO — Jennifer

Cranberry Upside Down Cake
Tipsy Topsy Turvy Cranberry Ginger Cake
Print Recipe
Servings Prep Time
8 servings 10 minutes
Cook Time
50 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
50 minutes
Cranberry Upside Down Cake
Tipsy Topsy Turvy Cranberry Ginger Cake
Print Recipe
Servings Prep Time
8 servings 10 minutes
Cook Time
50 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
50 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 350F
  2. In small saucepan, melt butter and whisk in liquor and brown sugar. Stir in ginger and lemon zest and continue to cook for 2 minutes until combined and beginning to bubble.
  3. Spray pan with cooking spray and pour brown sugar mixture into bottom of pan. Add cranberries to top of brown sugar mixture; set aside.
  4. In medium mixing bowl, stir together flour, baking powder, salt and sugar.
  5. In another bowl, whisk together oil, milk, eggs and vanilla. Pour wet contents into bowl of dry contests and beat for 2 minutes with mixer or by hand, until well combined but not over mixed.
  6. Pour batter over cranberries.
  7. Bake for approximately 50 minutes in center rack of oven or until toothpick pulls clean.
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