Thai-Style Shrimp & Watermelon Rind Ceviche #LeaveNoRindBehind

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.

thai style watermelon rind shrimp ceviche

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

Paleo Sichuan Medjool Date Sauce

What’s spicy, sweet and oh-so nice to eat? My Paleo Sichuan Date Sauce! I was looking for a sugar-free, soy-free, corn starch-free way to replicate one of my favorite take-out dishes and came up with this amazing sauce — it’s now the secret  wham-bam-kapow to my Paleo Kung “Power” Chicken!

Paleo Kung Pao Sauce swetened with Medjool Dates

March is National Sauce Month and this easy sauce recipe makes a feisty sidekick on everything from vegetable side dishes to an entire side of salmon.

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Fast and Fit Steak Pho with Zucchini Noodles

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.”

Beef and Zucchini Noodle Pho

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!

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Slow Cooker Beef Meatballs with Sriracha Lime Sauce

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! 

Jennifer Fisher of TheFitFork.com at Litehouse Foods booth PMA Fresh Summit 2016

 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!

litehouse-pma-booth-menu-2016That’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.

 

Sriracha Lime Dressing over meatballsHopefully 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!

Slow Cooker Beef Meatballs with Sriracha Lime Sauce is a super simple, easy party appetizer or easy weeknight main dish.

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.

far-east-sriracha-lime-meatballs

 

far-east-sriracha-lime-meatball-appetizerServe meatballs over rice for supper or on a little bed of rainbow slaw for a healthy, balanced appetizer!

 

 

 

 

 

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 

 

(Slow Cooker) Beef Meatballs with Sriracha Lime Sauce
Print Recipe
Get the party (or dinner) started in spicy-sweet style with this crazy easy recipe that uses frozen meatballs and salad dressing. Lots of protein, low carb.
Servings Prep Time
6 servings dinner 10 minutes
Cook Time
3 hourse
Servings Prep Time
6 servings dinner 10 minutes
Cook Time
3 hourse
(Slow Cooker) Beef Meatballs with Sriracha Lime Sauce
Print Recipe
Get the party (or dinner) started in spicy-sweet style with this crazy easy recipe that uses frozen meatballs and salad dressing. Lots of protein, low carb.
Servings Prep Time
6 servings dinner 10 minutes
Cook Time
3 hourse
Servings Prep Time
6 servings dinner 10 minutes
Cook Time
3 hourse
Ingredients
Servings: servings dinner
Instructions
  1. Place frozen meatballs in 4-qt slow cooker. Add bell pepper, jalapeno, garlic, red onion, soy sauce and Sriracha Lime Dressing and mix to coat.
  2. Place lid on slow cooker and cook on high for 2 to 4 hours., stirring at halfway point. Serve on a toothpick as an appetizer. Or, serve with rice or noodles along with sauce in slow cooker for a meal. 
  3. *If you can’t find the dressing, swap for this mixture whisked together in a bow: 3/4 cup water, 1/4 cup lime juice, ¼ cup rice vinegar, 2 tablespoons Sriracha sauce, 2 tablespoons ketchup, 2 tablespoons sugar, 2 teaspoons corn starch, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 tablespoons chopped cilantro.   
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No-Fail 15-min Beef & Veggie Fried Rice – So Simple a Kid Could Cook it and Did

egglands-best-beef-hah-with-street-corn-salsa-jennifer-fisher-voteI have a proposition! I’ll share my 15-minute Beef & Veggie Fried Rice recipe and with all the time you save on dinner, you’ll spend the 1 minute it takes to vote for me in the Eggland’s Best “America’s Best Recipe Contest”! My regional-inspired recipe is for Texas Egg and Steak Hash with Chipotle Street Corn Relish (copied the photo below so you know exactly what to vote for) — thank you, thank you!

 

15 minute Beef & Veggie Fried Rice

Now, onto the 15-minute Beef & Veggie Fried Rice recipe (originally developed for Beeflovingtexans,com)  — it’s a win on so many levels. Not only is it a lightening speed dinner solution, it can be kept simple enough that an older kid can make it. Honestly, realizing that my teenage boys were completely capable of cooking dinner every once in a while was a light bulb moment for me. What a relief to know I can call ahead and get them to start dinner on those crazy days when I’m stuck in traffic, sitting at another kid’s sports game or even trying to finish up my own workout.

15 minute Beef & Veggie Fried Rice is a super-quick way to get a vibrant and very healthy meal on the table. Plus, its simple enough that younger kids can help and older kids can cook on their own!

One of the tricks to cooking the recipe so quickly is super-thinly cut sirloin steak — a method that also stretches my food budget as it makes the meat look like, well, a larger quantity than it actually is!  So, just firm up your steak in the freezer for 10 to 30 minutes or before getting after it with a super sharp knife across the grain in razor-thin slices (like 1/8″ or less if you can).  When the meat is this thin, it literally takes 3 minutes or less to cook with the stir-fry method — toss in the hot, hot skillet and stir around constantly and quickly just long enough to take the “red” of. Beef should still look pink when you take it off the skillet as it will continue to cook a tiny bit, trust me, it will always be juicy and tender this way! Do NOT leave it in the skillet or wok as you continue to cook the veggies, that will just cause a lot of undesirable toughness.

skillet-vegetables-for-fried-riceAnother WIN is my recipe also includes a scramble of eggs, an assortment chopped vegetables selected by the young chef (a good trick to get kids to eat more veggies), a simple sauce and pre-prepared rice.  Of course, you can cook your rice the old-fashioned way, but in a hurry and with the kids, I either keep those rice pouches from the frozen aisle on hand or meal prep my own and package into portions.

Love to use crunchy nuts for the top, NOW Foods has a great selection of organic options — cashews may be my favorite!

wiliam-and-beef-sirloin-fried-rice

William, the 16-year old chef who picked out all the yummy veggies for this recipe and cooked them up for his mama! 

So, no need to call for Chinese take-out to solve dinner – make your own healthier version in less time than it would take the delivery guy to show up. What’s even better than this? Getting the kids in the kitchen while you kick your feet up!

Coconut Macadamia Nut Fried RiceLooking for a more exotic fried rice recipe? Try my Coconut Macadamia Nut Fried Rice, it is soooooo swoon-worthy!

So, do you get your kids in the kitchen to cook? What’s in their repertoire? If you could only have 3 veggies (or fruits) in a stir fry – gasp – what would they be? Please share in the comments below – XOXO , Jennifer 

 

15-minute Beef & Veggie Fried Rice Recipe
Print Recipe
Get a vibrant and very healthy fried rice dinner on the table in less time that it would take to wait on delivery -- faster, fitter, fresher and easy enough for older kids to prepare!
Servings Prep Time
4 servings 10 minute
Cook Time
5 minute
Servings Prep Time
4 servings 10 minute
Cook Time
5 minute
15-minute Beef & Veggie Fried Rice Recipe
Print Recipe
Get a vibrant and very healthy fried rice dinner on the table in less time that it would take to wait on delivery -- faster, fitter, fresher and easy enough for older kids to prepare!
Servings Prep Time
4 servings 10 minute
Cook Time
5 minute
Servings Prep Time
4 servings 10 minute
Cook Time
5 minute
Instructions
  1. Bring large skillet to high medium-heat. Add olive oil and add cut sirloin and cook, stirring constantly, for 2 to 4 minutes or until no longer red but pink n the middle with edges browning.  Remove from heat immediately and drain on paper towels.
  2. Spray same skillet (now empty) with cooking spray. Add eggs, garlic and ginger and cook, stirring vigorously, until scrambled. Scoop out of skillet to rest next to beef.
  3. Place bag of rice in microwave and cook on high for 4 minutes. Or, used 10 ounces of previously prepared rice. Remove and set aside.
  4. Add remaining olive oil to same skillet (now empty again) and stir fry vegetables on medium-high for 3 to 5 minutes or until crisp tender. Exact time will depend on size and type of chopped vegetables.
  5. Reduce heat to medium-low and add cooked rice, cooked beef and cooked eggs back to skillet with vegetables. Stir to combine.
  6. Quickly mix together soy sauce and Sriracha. Evenly drizzle over top of mixture and stir well to combine, continue to cook and stir for 1 to 2 minutes until heated through.
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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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Coconut Macadamia Fried Rice Recipe + #MustHaveBox

I don’t eat rice very often, it can be pretty boring (IMO) and really doesn’t fit into my lower-carb protein plan. However, I’m not a NO carb kind of girl – no way, no how. Sometimes I need that precious energy source to propel me through an endurance event, boost my brainpower or just keep me from going bonkers.

Coconut Macadamia Nut Fried Rice

Brown rice, which is a great source of fiber, is a smart and easy-to-make option when it comes to eating healthy, whole grain carbs. Research has shown that brown rice can reduce diabetes risk,  help manage weight, lower cholesterol and reduce the likelihood of getting certain cancers (read more about all this at The Whole Grains Council.)

Easy Coconut and Macadamia Fried Rice is a island-inspired side dish or vegetarian meal filled with healthy fats.

So, to avoid the blah-fest that is plain rice, I decided to up to the flavors with a health take on fried rice – you’re going to go crazy for my Coconut Macadamia Nut Fried Rice! Made with lots of coconut items including coconut water, coconut oil and unsweetened coconut – there is a that wonderful hint of tropical paradise with every bite. The macadamia nuts back up the beach eats vibe – and the whole thing is just loaded with healthy fats and extra protein from the eggs to help you fill filled up for longer.  (get recipe at bottom of post — but below are some great NOW Foods products I used and love)

Also, I have to tell you about the best thing to show up at my door this week (aside from my Fed Ex man who loves to yap about Spartan Race just as much as me):

popsugar box

A box of gifts for me and it’s not even my birthday (yet) or Christmas!  POPSUGAR sent me this Must Have box to try and it totally made my day, my week, my June!  This monthly subscription box is aptly named “must-have” – all the most fabulous, fun things a fit and fashionable girl could want are specially curated and packed into one awesomely exciting box to open.  You never know what each month’s #MustHaveBox will behold – but the surprises never fail to win me over on pure whimsy and major whoohoo!

The June Pop Sugar Must Have Box included:

  • jen pop sugar underarm wipeNeutral Diamonds printed Sarong by HAT ATTACK – I’m packing this easy, breezy cover-up in my weekend bag for my next trip to the beach. It’s perfect for a swim suit cover up, but gorgeous enough to wear as a wrap at the dinner hour.
  • Cheers” Gold Bottle Opener by SISTERS OF LOS ANGELES – A chic and unique upscale beer drinker would never think to use a tacky, cheap promo bottle opener. This sleek , golden opener takes the top off iced cold beverage in chic summer style.
  • Ridley’s Games Room “Who Am I Quiz?” by WILD AND WOLF – Oh, you know game night at my family reunion is going to get rocking with this celebrity-inspired guessing game! How fun!
  • Born on the 4th Nail Laquer by NCLA – So, I know what my toes are wearing on Independence Day! This glittery, glam polish!
  • Are You Ready Compact Mirror by KNOCK KNOCK – This cheeky compact will help me be ready for that next selfie situation.
  • Underarm Deoderat Wipes by PACIFICA – Lightly perfumed and oh-so convenient, this is my favorite item in the box . .. errr, uhhh, cause I stink after working out and running errands all day.
  • Sriracha Snacks by PRESSELS – Less fat and salt than many other snack foods and that spicy kick of Sriracha to boot – a winner!

So, what is your new favorite workout, fashion or food find for this summer? What is your favorite nut? Please share in the comments below – XOXO, Jennifer 

Coconut Macadamia Nut Fried Rice
Coconut Macadamia Fried Rice Recipe + #MustHaveBox
Print Recipe
4 large eggs, whisked 2 tablespoons coconut oil (divided) ½ cup unsweetened shredded coconut ½ cup thinly sliced green onions, bulb and tops 1 teaspoon sea salt ½ teaspoon red pepper flakes ½ cup chopped macadamia nuts
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Coconut Macadamia Nut Fried Rice
Coconut Macadamia Fried Rice Recipe + #MustHaveBox
Print Recipe
4 large eggs, whisked 2 tablespoons coconut oil (divided) ½ cup unsweetened shredded coconut ½ cup thinly sliced green onions, bulb and tops 1 teaspoon sea salt ½ teaspoon red pepper flakes ½ cup chopped macadamia nuts
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Add rice to coconut water and cook on stovetop, in microwave or in rice cooker according to manufacturer’s instructions. Remove rice, spread out on rimmed baking sheet and let cool for 15 to 20 minutes.
  2. Meanwhile, add 1 teaspoon coconut oil to large skillet, bring to medium heat and add shredded, unsweetened coconut. Stir continuously for 3 to 4 minutes, or until turning golden brown. Remove from pan and let cool on paper towel.
  3. In same skillet, add another teaspoon of coconut oil and scramble eggs for approximately 5 minutes or until set; scrape into a bowl.
  4. In same skillet, add remainder of coconut oil and bring to medium high heat. Add cooled rice, and stir for 4 to 5 minutes or until hot. Add in green onions, toasted shredded coconuts, scrambled eggs, salt and red pepper flakes. Stir around for another 1 or 2 minutes
  5. Top with chopped macadamia nuts.
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No Beef with Beef! Black Garlic and Steak Curry

Black Garlic Beef and Bean CurryDo not mess with my beef. People have been eating red meat since the dawn of time and lived to tell about it. In fact, beef and other red eats fueled their bodies with some pretty dam good nutrients to help them conquer and recover from the day.  I say this in the light of all the “red meat causes” cancer hullaballoo in the media this past week.

jennifer beef for kebabsThat is such media hype. In fact, the International Agency for Research on Cancer itself was divided on whether or not to finger point red meat (beef, lamb, pork, etc) as a “probable” source of cancer. Most scientists agree that it is unrealistic to isolate a single food as a cause of cancer from a complex dietary pattern further complicated by lifestyle and environmental factors.

You can read the beef industry’s response in this press release, Science Does Not Support International Agency Opinion on Red Meat and Cancer.

Eat Real FoodI’m still also a little riled up about the governmental recommendations for the 2015 Governmental Dietary Guidelines. They are minimizing the importance of animal-based protein and pushing plant-based — all without sound scientific study. I won’t delve back into the whole can of worms here but I did in a recent blog post. However, I will reiterate that after 30 years of the government telling us what to eat by way of the Food Pyramid and MyPlate, Americans are fatter and sicker than ever. You can find out more about this and demand better science behind the guidelines here.

So, I’m going to keep on eating beef.Just try and stop me! Here’s a new favorite weeknight recipe I’ve been making the family. It uses one of my favorite cuts of beef – top sirloin steak.  Sirloin is just such a versatile cut of beef – it’s not too pricey, it’s lean without being tough, and perfect for a range of cooking methods including grilling, pan searing and stir-frying.

black garlicThis recipe for Black Garlic, Beef and Bean Curry is amazing. The secret ingredient is Black Garlic, a new-to-me ingredient that you can find in your produce section or Friedas.com. It’s soft and mellow and packed with umami wonderfulness – it’s been fermented in soy sauce and aged. You HAVE to try this and also need to discover over friends favorite finds this week at Happy Fit Mama’s High Five Friday!

 

 

Black Garlic Beef and Bean Curry

 

 

So, do you have any concerns over eating red meat? How many times a week do you eat beef? Are you sick of media hype over every single thing in the world? Please share in the comments below — XOXO, Jennifer

Black Garlic Beef and Bean Curry
Black Garlic, Beef and Bean Curry
Print Recipe
Put a little "black magic" into your weeknight dinner with this easy skillet meal that features black garlic fermented and aged to amazing umami perfection.
Servings Prep Time
4 Servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 Servings 5 minutes
Cook Time
15 minutes
Black Garlic Beef and Bean Curry
Black Garlic, Beef and Bean Curry
Print Recipe
Put a little "black magic" into your weeknight dinner with this easy skillet meal that features black garlic fermented and aged to amazing umami perfection.
Servings Prep Time
4 Servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 Servings 5 minutes
Cook Time
15 minutes
Instructions
  1. Bring large pot of water to boil and boil noodles according to product directions. Drain and set aside.
  2. Lightly coat large skillet with oil and quickly cook sirloin strips with black garlic for approximately 3 minutes, stirring constantly. Remove from pan while still somewhat pink in the center. Set aside; this will be stirred back in when recipe is finished.
  3. Add mushrooms, green beans and ¼ cup of water to skillet, cover and let steam for 2 minutes. Take lid off and add curry paste, soy sauce, fish sauce and coconut milk. Stir to blend.
  4. Add drained noodles to skillet and stir until evenly coated. Cook until sauce is reduced, about 3 – 5 minutes. Stir cooked beef into recipe. Add Sriracha sauce, to taste, for desired level of hotness.
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