Everything in life should be accessorized, including oatmeal! Despite it’s inherent healthiness, serving of plain, unadulterated “sunrise slop” reminds me of the gruel I feed my babies when they were first learning to eat. It’s bland, it’s boring and gonna get pushed back to my pantry. But, then there’s my When I kick of the texture of my oatmeal with quinoa and bedazzle it with berries, this morning mush turns into make-ahead morning magic!
You MUST try my recipe for Strawberry Cheesecake Quinoa-Oat Bake, it’s healthy, hearty and will have you racing to the kitchen before the rooster crows! Continue reading →
Cheesecake for breakfast, why yes! My Blackberry Dragon Fruit Protein Cheesecake actually amazingly nutritious food in disguise and makes a perfect morning meal, snack or healthy dessert. Plus, with 25 grams of protein, you’ll be fueled up to slay the day.
And, don’t bother with the oven, this is a no-bake, no-cook recipe that only needs a little time to set up in the fridge. Meal prep on the weekend and you’ll have several of these gorgeous, gluten-free treats ready to go. Read on for more details and the recipe. Continue reading →
When I wake up, the first two words you’ll usually hear me grumble are “sore” and “hungry”! I’m almost always in a state of recovery from the previous day’s workout, running low on fuel in my body’s tank and, honestly, a bit foggy because coffee isn’t ready. I need a hearty, healthy, healing breakfast that’s ready to go STAT. A favorite “stumble to the fridge” morning meal is Toasted Coconut, Turmeric & Ginger Overnight Oats.
Yes, overnight oats. Before hitting the hay, I dump all the wholesome ingredients in a mason jar, give it a shake, and stick in the fridge. Sometimes I meal prep enough for three days to even cut out that night-time obligation At the crack of dawn, I’ll I have to do is unscrew the lid and spoon into my mouth right out of the jar. Read on to find out just how easy this make-ahead recipe is and how the turmeric and ginger will help you feel fabulous. Continue reading →
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.
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 →
The best thing about slurping up a big bowl full of my Fast and Fit Steak Pho with Zucchini Noodlesis the overload of delicious meat and veggie goodness sans the traditional noodles (we be low carb-ing it over here). The second-best thing is cracking Pho jokes, puns and innuendos with the family while eating this fast and fit meal. Kids: “Mom, dinner tonight is pho-nomenal, it’s un-pho-gettable! You should take a picture of it, it would be good pho-tography.”Me:“Only the best pho you guys, that’s pho-sure.”
But, no joke, this quick soup is not only “good pho you” it’s weeknight dinner winner when you just don’t have hour after hour to simmer down oxtails, beef knuckles and leg bones and exotic charred spices into the traditional Vietnamese broth. So, I might have broken a few ancient tenets of pho-making here and there – but, then again, I used zoodles (gasp) instead of the thin white rice noodle that my neighbor’s grandmother would more approve of. I’m a rebel who, with my zucchini, is squashing all rules!
Feedback is in from friends, family and those of y’all around the Internets . . . . this hearty, healthy Banana Quinoa, Oats ‘n More Breakfast Bake is a winner! Other nutritious ingredients I’ve snuck inside this make-ahead breakfast meal — hemp seeds, chia seeds and cacoa nibs!
Noodle night has been a “thing” at my house ever since my boys were toddlers who dared venture only as far as plain buttered pasta. Now all three are teens (one’s nearly 20) with taste buds much more adventurous and welcoming to new ingredients at our noodle nights. Since this mama is a healthy foodie, my family has come to expect my pasta recipes to be packed with as much nutrition and flavor as possible to optimize our active lifestyle. Food is fuel, but it should taste good too!
My healthy pasta recipe today is Butternut-Carrot-Coconut Cream Noodle Bowls with Molasses Steak. For most of us, pasta equates “comfort” and eating it out of a big bowl packed with fresh, flavorful and fit-focused ingredients is not only an edible hug of happiness, but also one of health! I’ve been one to cut carbs here and there, but I always come back to pasta when I need to fuel my long runs, intense workouts or even just jump out of a brain fog. La Moderna Golden Harvest is a brand I’ve been going back to time and time again for my pasta creations. Not only is the consistency, texture and flavor of this 100% Durum Wheat product on point, it’s also a good source of protein (8 grams per serving) thanks to the special selection of high protein wheat that is harvested from desert valleys on Mexico bordering California.
The main protein source for my pasta bowl is sirloin steak that has been soaked in a mollassas marinade, grilled indoors or out, and sliced thinly into bite-sized pieces. While I’ve used lean top sirloin, you could also use any other steak cut that you prefer (such as strip or flat iron) or even heat up leftover roast or brisket. Spinach beefs up this recipe with even more iron in addition to my steak, it’s a must-have mineral this runner girl always needs to cure her fatiuge!
The sauce is super creamy and rich, but surprisingly healthy made of wholesome ingredients including pureed butternut squash, carrots, coconut butter and coconut milk – there is no cheese or traditional milk, so this recipe remains dairy-free. It’s so creamy and rich tasting, it has the texture of an alfredo sauce, but my version it’s so much more sensible for an athlete’s diet. Plus, it’s seasoned with turmeric and ginger which have a host of health benefits to support optimal wellness.
Whisk together molasses, vinegar, oil, pepper, garlic, ginger, thyme, and red pepper flakes, and pour into plastic zip-top bag containing steaks. Seal tightly and flip a few times to evenly distribute marinade. Set in refrigerator to marinate for 30 minutes to 2 hours, flipping bag occasionally.
Preheat gas, charcoal grill or indoor grill pan to 400 F degrees. Remove meat and discard marinade. Season with salt and more pepper to taste.
Place steaks on oiled grates and grill for approximately 7 to 9 minutes on one side, or until moisture starts to pool on the top and beef releases easily from grates with tongs. Flip once, grilling on the other side for 6 to 8 minutes or until internal temperature reaches 135 F degrees with instant-read meat thermometer inserted into the thickest part of steak
Transfer plates to platter and let rest for 5 to 10 minutes before slicing against the grain, and then cutting again into bite-sized pieces.
Meanwhile, add chopped squash and carrots to microwave safe container and add ½ cup water. Loosely place lid on container or vent with plastic wrap and microwave on high for approximately 4 to 5 minutes or until vegetables softened. Drain water and set aside.
In large skillet, add 2 tablespoons coconut oil and bring to medium high heat. Add diced onion and cook for several, stirring constantly, until onions translucent and turning golden brown on edges.
Transfer cooked squash, carrots, and onion with garlic to blender. Add ginger, salt, pepper, and turmeric.
Pour in 2 cups of coconut milk and pulse until finely pureed. If needed, add up to another ½ cup of coconut milk a splash at a time to achieve desired consistency.
Boil pasta according to manufacturer’s directions on box. Drain but do not rinse. Set aside.
Transfer pureed mixture back to skillet to reheat gently over medium-low heat. Stir in chopped spinach and cooked noodles, stirring until combined for about 2 to 3 minutes.
Transfer to individual bowls or serve family style on a platter. Top with sliced beef. Garnish with chopped parsley and unsweetened, shredded coconut.
This post and giveaway was sponsored by Stubb’s Legendary Bar-B-Q , however all opinions, comments and enthusiasm are my own.
This holiday season, I’ve made a vow to make all my meals with love, happiness and smiles. Not just the big celebration dinners, but also the crazy night meals when we’ve been out all day running errands, visiting with family or volunteering with our favorite charity (Brown Santa). Some times on these chaotic nights, I get grumbly about making supper, but shortcuts with Stubb’s Legendary Bar-B-Qproducts keep me grinning even after sitting in shopping mall traffic or spending hours trying to figure out which bulb in a string of lights has burned out.
For this slow cooker recipe, I’ve used Stubb’s Smokehouse Bourbon Cookin’ Sauce. This convienient product (which is gluten free) works in both the skillet and slow cooker. It contains a flavorful sauce pouch made with bourbon, garlic and rosemary along with a spice packet that can be used to prep the meat.
One little hint extra step I have for this quick and easy recipe is to brown the stew meat before putting in the crock pot. While this may seem unnecessary (and you can skip if absolutely pressed for time), it does create an amazing caramelization on the beef which helps to create a more complex flavor experience.
Don’t just think of Stubb’s ONLY as a way to fix traditional Texas BBQ. They have so many delicious Bar-B-Q sauces, marinades, rubs and Cookin’ Sauces that offer bold flavors to spur on your creativity in the kitchen this holiday season.
Of course, I love to create my own new holiday recipes as well as revisit family food traditions, but why recreate the wheel on every single side dish for Thanksgiving, Christmas and other winter family gatherings when Stubb’s has complied a delicious collection of recipes for the season?!
Yes-sir-ee, the Stubb’s Roasted Brussels Sprouts will be a delicious compliment to my Slow Cooker Cranberry-Orange Beef Stew with Rosemary Garlic Grits. You need to try these, so amazing!
To help you get cooking with down-home but daring style, I’m hosting a giveaway for one reader to win a Stubb’s Prize Pack that includes a spatula, T-shirt, Stubb’s hat and coupons for free Stubb’s products (yeehaw)! Just enter via the Rafflecopter app below:
Sprinkle stew meat with spice packet from Stubb’s Slow Cooker Sauce (or simply season with salt and pepper for alternative preparation).
Heat large, heavy-duty skillet to medium-high heat and brown stew meat in single layer. Don’t overcrowd, work in batches if necessary, draining cooking liquid between.
Add browned stew meat to 6-quart slow cooker along with chopped onion, cranberry sauce, orange segments, orange zest, bourbon and Stubb’s Slow Cooker Sauce. Stir to combine.
Top slow cooker with lid and simmer on high heat for 4 to 6 hours, or until beef tender. If desired, add 1 cup fresh cranberries to last 1 hour of simmering.
*** If you can’t find Stubb’s Cookin’ Smokehouse Bourbon Flavor, the use this substitute. To season stew meat before browning, sprinkle with mixture of 1 teaspoon salt, 1 teaspoon ground pepper and ½ teaspoon red pepper flakes. For liquid, add 1 cup beef broth, 1 teaspoon chipotle chile powder, 1 teaspoon ground cumin and add an additional 1 ounce of bourbon whiskey.
Add water to saucepan and bring to boil over medium-high heat. Slowly stir in grits, sage and salt and then reduce to medium-low for simmer.
Simmer for about 7 minutes stirring frequently. When thickened, stir in cheese until incorporated. Remove from heat.
To serve, place a mound of grits on a plate and use a slotted spoon to remove beef, onions and fruit from slow cooker. Top with optional garnishes of grated orange zest and chopped parsley.