Feta & Herb Cantaloupe Truffles – One in a Melon!

Welcoming the official first day of summer with these beautiful little bites — Feta & Herb Cantaloupe Truffles. Feta & Herb Cantaloupe Truffles

This easy, no-cook appetizer recipe uses simple ingredients to create a stunning starter for a poolside party, al fresco meal or impromptu happy hour — also, how scrumptious and refreshing to pack in a picnic basket?!

Fet & Herb Cantaloupe Truffles are an easy, no cook appetizer for your next summer party. The sweet and salty flavors in this fruit and cheese recipe work so well together!

Only four ingredients needed — mint, basil, feta cheese and a cantaloupe. I always rely on my sense of smell to pick out the best cantaloupe, this no-nonsense nose method scores me a sweet and juicy winner nearly every time! Pick up the melon and sniff, it should smell sweet and slightly musky — like a cantaloupe. If it doesn’t have that signature scent, don’t buy it! Also, the best cantaloupes feel heavy for their size (lots of water content) and has a stem end that is slightly soft, yielding to your finger a bit when pressed.

cantelopes

You know I can’t resist a good food pun, so here ya go! Bwahaha!

Get the nutrition label for these Feta & Herb Cantaloupe Truffles here:

Click Here for Nutrition Infofo

 

 

 

 

 

 

So what are you doing on this first day of summer? What is your favorite summer-time fruit? Please share in the comments below, XOXO — Jennifer 

Asparagus and Feta Egg Scramble – Breakfast in 10 minutes

Are you scrambling to get out the door on time when the sun rises and skipping (or stumbling) right past breakfast? Missing your morning meal is a mistake for sure – I always end up getting “hangry” mid-morning and end up molesting the vending machine. That’s why I like to plan ahead just a bit to have ingredients on hand to make a quick fix like the Asparagus Egg Scramble with Feta Cheese  I’m sharing today or to prep a make-ahead meal  such as my Barn Raiser Beef & Egg Casserole (freezable in individual portions).

sparagus and Feta Egg Scramble is a simple, protein-rich breakfast solution that comes together in 10 minutes.

So, if you’ve got 10 minutes in the morning, you have a whole 600 seconds to get cracking on this Asparagus Egg Scramble with Feta Cheese. If you prep veggies the night before, you might be able to get it done more quickly!  This easy egg recipe also makes a lightning-speed dinner solution on those nights when orchestrating a complicated meal is absolutely, positively out of the question.

This is how to get the speed you need -asparagus, spinach and tomatoes sautés together on the stove top while eggs are scrambled on a nearby burner. When the two skillets are just seconds from being done, just slide out the contents from one into the next and stir!

Asparagus Egg Scramble with Litehouse Foods Feta Seasons

I’ve give this breakfast dish some salty, tangy zip thanks to the distinctive flavor of feta cheese – love using the new Simply Artisan Reserve Feta Cheese Crumbles, the container sprinkles these tiny cheese pieces just like a grated Parm. It’s genius!  Look for it, along with Bue Cheese Seaons in the specialty cheese section of your local grocery store.

I’ll be sharing this recipe on the Expo Floor Sunday morning, Jun 5th,  at the International Deli-Dairy-Bakery Food Show in Houston, Texas. Swing on by, if you’re attending!

Asparagus & Feta Egg Sandwich

Meanwhile, make an easy feat of feasting with the Asparagus Egg Scramble with Feta Cheese recipe! Serve straight from the skillet or spoon atop toasted whole grain toast – I’ve even bookended between bread to eat sandwich-style when rushing out the door. Enjoy!

What is your biggest hurdle getting out the door in the morning? Eggs, how do you take them? Are you running or competing in anything this weekend? Please share in the comments — XOXO, Jennifer

Asparagus & Feta Egg Scramble
Print Recipe
Servings Prep Time
4 servings 2 minutes
Cook Time
8 mintues
Servings Prep Time
4 servings 2 minutes
Cook Time
8 mintues
Asparagus & Feta Egg Scramble
Print Recipe
Servings Prep Time
4 servings 2 minutes
Cook Time
8 mintues
Servings Prep Time
4 servings 2 minutes
Cook Time
8 mintues
Ingredients
Servings: servings
Instructions
  1. In medium bowl, whisk eggs and season with salt and pepper. Set aside.
  2. Spray 12” skillet with cooking spray and bring to medium-low heat. When hot, add eggs and stir fairly vigorously using spatula, for approximately 5 minutes.
  3. In another 12” skillet, add olive oil and bring to medium-high heat. Add asparagus and carrots and sauté for 2 to 3 minutes. Next add spinach, tomatoes and garlic, stirring frequently and continuing to sauté for about 3 additional minutes or until spinach is wilting.
  4. Keep eggs on medium-heat and add sautéed vegetable mixture, stirring to incorporate.
  5. Remove from heat and sprinkle with feta cheese crumbles.
  6. Season additionally with salt and pepper, if needed.
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Lean & Green Edamame Spaghetti with Kumquats – Protein Pasta

Edamame Spaghetti with Kumquats and Feta, a higher protein and gluten-free option for dinner!

So, how does a plate of pasta fit in with my higher protein diet? Let me tell you! As many of you know, I’ve been eating a higher protein diet for the last several years and really scaled back the amount of carbs that come in the form of bread, baked goods, rice . . . and pasta! You may have read one or two of my posts on the importance of protein, there have been many!

Jennifer Fisher Yoga Side Plank

A higher protein diet helps me stay lean and mean for running, Crossfit, yoga and all my other fitness endeavors. Oh yeah, and for LIFE — that especially!

As a long-time athlete, I decided it was time to take a closer look at what I’ve been eating and how wit as or was not fueling my goals. While carbs have their time and place on my plate (like leading up to and during an endurance event and, of course, pretty much any and all vegetables whenever I want), kicking up my protein intake has really helped me build some much-needed muscle I need to stay competitive as I creep up into the shadows of being 49 years old!

Explore Asian Organic, Gluten Free Pastas

So, until I recently found the Explore Asian line of higher-protein pastas, I had been eating my beef ragu on top of zucchini, my stir-fry on top of spinach and my chicken noodle soup without, err, noodles – you get the idea! As much as I love the extra servings of veggies, sometimes it’s nice and comforting to have pasta to twirl around on your fork or slurp from a spoon. Explore Asian has given me back pasta options – and options that are ridiculously healthy and can be quickly cooked into a nutritious meal that fills me up and helps me stay lean and strong. I’m winning already!

Explore Asian Organic, Gluten Free Pastas

All in all there are five flavors, but I especially love these three Explore Asian products- Black Bean Spaghetti, Edamame Spaghetti and Thai Brown Rice Noodles. Every batch is made with the finest, organic NON-GMO ingredients that are also vegan, gluten free, organic, Kosher certified and come in low on the Glycemic Index (around 20).  Additionally, Explore Asian has about 400% more protein and fiber and 60% fewer carbs than other pasta making them a great option for diabetics, vegetarians or those following a low-carb, high-protein diet!

Edamame Spaghetti with Kumquats and Feta makes a high-protein vegetarian meal.

I’m sharing a yummy, easy “pasta” recipe (Edamame Spaghetti with Kumquats) using the Edamame Spaghetti from Explore Asian the pasta, coming straight out of the bag, is simply made from edamame beans and water, that’s it!  One serving of this bean-based pasta offers 24g of protein in a 2 ounce dry serving – this is pretty much spot on with the recommended 25 – 30g recommended per meal. You don’t really need to add any additional protein, but I threw on a few extra edamame beans to get to the upper range and flavored it up with some zesty kumquats and feta cheese.

Explore Asian Edamame Spaghetti with Kumquats and Feta

The pasta is so easy to boil up too! It basically cannot be overcooked and the fiber content from the beans offers a great texture that keeps this pasta in a constant state of just-right al dente! This means the pasta products will work well in a crock pot and left overs hold up beautifully for reheating the next day! Check out this other recipe I made earlier in the year with the Black Bean Spaghetti — Black Garlic & Steak Curry!

Black Garlic Beef and Bean Curry

You can find Explore Asian gluten-free pastas at Whole Foods, Costco and Fairway stores as well as at http://www.explore-asian.com/.  Costco is now even selling the Edamame Spaghetti in 2lb boxes!

Use the STORE LOCATOR to find the retailer closest to you.

Try this gluten-free, organic, high-protein pasta out for yourself! If you do, take a picture of your recipe using Explore Asian products and enter for a chance to win a $100 gift card to Whole Foods.  Head over to the recipe database for inspiration, get cooking, and then send a photo of your finished dish to info@explore-asian.com no later than December 24, 2015.

This post is sponsored by FitFluential on behalf of Explore Asian.

 

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Edamame Spaghetti with Kumquats and Feta makes a high-protein vegetarian meal.
Edamame Spaghetti with Kumquats and Feta
Print Recipe
Make a quick and healthy dinner of edamame pasta tossed with feta and kumquats - this gluten-free, high-protein spaghetti is perfect fuel for the athlete.
Servings Prep Time
4 servings 5 minutes
Cook Time
8 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
8 minutes
Edamame Spaghetti with Kumquats and Feta makes a high-protein vegetarian meal.
Edamame Spaghetti with Kumquats and Feta
Print Recipe
Make a quick and healthy dinner of edamame pasta tossed with feta and kumquats - this gluten-free, high-protein spaghetti is perfect fuel for the athlete.
Servings Prep Time
4 servings 5 minutes
Cook Time
8 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
8 minutes
Ingredients
Servings: servings
Instructions
  1. Prepare pasta according to package instructions. Drain and return to pot.
  2. In small bowl, whisk together orange juice, soy sauce, Srirracha, and olive oil.
  3. Put edamame beans, chopped kumquats and sauce into pot with drained pasta and toss until everything coated.
  4. Sprinkle with feta cheese and serve.
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Beef, Quinoa and Feta Meatballs – Ground Round Goodness

Beefy Quinoa Meatballs

On top of spaghetti or even nestled in a lettuce wrap, meatballs are a mainstay in my weeknight dinner rotation – the kids love them and so do I!  In fact, there is usually a stampede to kitchen to see who can get served first! These spherical mounds of ground meat goodness can be made from just about anything, but I like to use ground beef – preferably a 90/10 ground sirloin to keep them a bit leaner yet still offer loads of satisfying flavor.

Beef Quinoa Meatballs

I’m expecting a stampede to the dinner table with this beef meatball recipe!

Today, I have a deliciously nutritious recipe for you — Beefy Quinoa Feta Meatballs in Lettuce Wraps. Yup, that’s right – instead of bread crumbs or another filler, I’ve added quinoa to act as the binder in these yummy meatballs – this little swaperoo makes them ideal for folks following gluten-free, Paleo or low carb diets.  Quinoa, an edible seed that is a good source of nutrients including fiber, iron, magnesium, folate and heart-healthy omega 3s, is also considered a complete protein in itself with all the requisite amino acids. What a dynamic duo – a double punch of protein thanks to beef and quinoa, both superfoods!

Beef Quinoa Feta Meatballs

Not only to you kick up the protein with this beef quinoa meatball recipe, it also helps to stretch your food budget – adding the cup of cooked quinoa to ground beef lets you roll up a few more meatballs for hardly any more money (meaning, you can buy that better sirloin grind). And, in my family, more meatballs more happy boys and less arguing over who gets second servings.

Beef Quinoa Meatball Lettuce Wraps

You could serve these Beefy Quinoa Feta Meatballs  over the pasta of your choice or even a sub sandwich. I personally love them wrapped up in “bowls” of Bibb lettuce and drizzled with a tangy Greek yogurt dressing like a tzatzikis sauce – for convenience try OPA by Litehouse™ Feta Dill for the perfect lower-cal pairing.

Lil Critters Beef Meatball Bento BoxAlso, a fun kid-friendly idea for quickly-approaching October lunchbox duty — ‘Lil Critters Beef Meatball Bento Box. I made this happy monster meal in a post on ways to beef up a bag lunch for BeefLovingTexans.com — please visit to see the other ideas!

How would you serve these meatballs? Have you ever used quinoa for anything other than a side dish? Please share in the comments below — XOXO, Jennifer

 

 

 

 

Beef Quinoa Feta Meatballs
Beef Quinoa Feta Meatballs
Print Recipe
Create a hearty meal that will please the whole family. These meatballs are packed with wholesome, nutritious ingredients like lean ground beef and quinoa and can be served over pasta or in lettuce leaves.
Servings Prep Time
6 servings (24 mini meatballs) 10 minutes
Cook Time
18 minutes
Servings Prep Time
6 servings (24 mini meatballs) 10 minutes
Cook Time
18 minutes
Beef Quinoa Feta Meatballs
Beef Quinoa Feta Meatballs
Print Recipe
Create a hearty meal that will please the whole family. These meatballs are packed with wholesome, nutritious ingredients like lean ground beef and quinoa and can be served over pasta or in lettuce leaves.
Servings Prep Time
6 servings (24 mini meatballs) 10 minutes
Cook Time
18 minutes
Servings Prep Time
6 servings (24 mini meatballs) 10 minutes
Cook Time
18 minutes
Ingredients
Servings: servings (24 mini meatballs)
Instructions
  1. Preheat the oven to 400°F. Line a large baking sheet with foil and spray with cooking spray; set aside.
  2. In a large bowl, mix together cooked quinoa, ground beef, cheese, parseley, salt and peppers until well combined. Using hands or a melon-baller, shape into 24 balls and transfer to the prepared baking sheet.
  3. Roast in oven until cooked through and golden brown, 15 to 18 minutes (internal temperature should reach 165 F degrees).
  4. Serve as desired -- in lettuce leaves, with pasta or in a sandwich are some ideas to get you started!
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Raspberry Walnut Wheat Berry Salad with Grilled Chicken

Raspberry Walnut Wheatberry Salad with Grilled Chicken is a quick and easy summer meal but is also beautiful enough for outdoor entertaining.Berry delicious! Are you craving a dinner that is bursting with seasonal yumminess, simple to pull together and healthy with an exclamation point? My recipe for Raspberry Walnut Wheat Berry Salad with Grilled Chicken is all these things — plus it’s gorgeous enough for outdoor entertaining.

Raspberry Walnut Wheatberry Salad with Grilled Chicken so delicious, nutritious and easy on a summer day!I first made this recipe for the Living Litehouse blog at LitehouseFoods.com; it builds on the flavors of their vibrant Raspberry Walnut Vinaigrette. This elegant entrée salad features all the food groups with spinach, grilled chicken breast, raspberries, walnuts and wheat berries all playing nicely together.  What, you’ve never eaten wheat berries?! This versatile whole grain has a sweet, nutty taste and pleasant, chewy texture – a nice swap for brown rice when you’re looking to bust out of a rut. Wheat berries are also a great source of vitamins, fiber and other essential nutrients – and offer healthy source of carbs to fuel your day.

 

Raspberry Walnut Wheat Berry Salad with Grilled ChickenYou can also layer up all the ingredients into a jar salad to take to work or to refuel right after a gym session. Starting by pouring dressing in the bottom of the jar, then layer up everything in order of “sturdiness and wiltability” – meaning the wheat berries go next and then the delicate spinach up top.  When you’re ready to eat lunch, just shake-shake-shake the jar and pour out on a plate (or eat straight from the container, it’s one less dish to clean)!

Raspberry Salad DressingIf you can’t find the Raspberry Walnut Vinaigrette from Litehouse Foods, then try this homemade Raspberry Dressing recipe that first appeared in Southern Living.

Raspberry Walnut Wheatberry Salad with Grilled Chicken so delicious, nutritious and easy on a summer day!
Raspberry Walnut Wheat Berry Salad with Grilled Chicken
Print Recipe
Make life easy and grill chicken ahead of time or substitute rotisserie chicken from the deli that has been cut up into chunks!
Servings Prep Time
4 servings 10 minutes
Servings Prep Time
4 servings 10 minutes
Raspberry Walnut Wheatberry Salad with Grilled Chicken so delicious, nutritious and easy on a summer day!
Raspberry Walnut Wheat Berry Salad with Grilled Chicken
Print Recipe
Make life easy and grill chicken ahead of time or substitute rotisserie chicken from the deli that has been cut up into chunks!
Servings Prep Time
4 servings 10 minutes
Servings Prep Time
4 servings 10 minutes
Instructions
  1. In small bowl, mix together the cooked wheat berries with ¼ cup of Raspberry Walnut Vinaigrette. Set aside.
  2. Add spinach to large bowl. Toss with dressed wheat berries, grilled chicken strips, green onions, raspberries, walnuts and feta.
  3. Serve with remaining ¼ cup dressing.
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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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Grilled Apricot Kale Salad #SaladRevolution

Grill apricots to magnify their flavor and toss on an easy dale salad!If you don’t pay attention, you might miss apricot season – that would totally be the pits! This small, delicate stone fruit is at its peak from May through mid-June and is such a tasty little treat. A cup of sliced fresh apricots has less than 80 calories and provides a natural, unprocessed source of complex carbohydrates — the “good “ kind of carbs that give your body and brain quick energy for doing stuff – fun stuff like running, yoga, CrossFit and playing with your kids along with necessary evils like folding laundry, vacuuming . . . uh, and thinking rationally while stuck in rush-hour traffic.

When greedily hoarding selecting apricots at the grocery store or farmers’ market, keep in mind that this stone fruit doesn’t ripen with sweetness any further after picking. Look for fruit that is moderately soft but not squishy, unblemished and lightly scented with that famous fragrance. I usually gobble up my fresh apricots right away, but they will stay fresh on the kitchen counter for a couple days – after that, stick them in the fridge to give them a couple extra days of edible enjoyment.

Slice apricots in half, remove pit, brush with olive oil and toss on the grill!

Grilled Apricot Kale Salad is a showstopper for all your spring and summer and entertaining.Y’all know I love my grill and decided why not throw some apricots on there and see what would happen. Fabulous, good, yummy things happened as my apricots, brushed only with olive oil and sprinkled with a tiny bit of sea salt, softened and caramelized to perfection.  I ate some right off the grates and had a few with my Greek yogurt for dessert – but the highlight of my fruit grilling was the Grilled Apricot and Feta Kale Salad with Organic Raspberry-Lime Vinaigrette I created for my friends at Litehouse Foods.

Grilling apricots intensifies their summer sweet flavor -- try adding to ice cream or this delicious and nutritious kale salad.

salad revolutionSo many vibrant colors and healthy ingredients to swoon over in this salad including kale, raspberries, Marcona almonds, feta and more. Perfect for your late spring and summer entertaining or wow them at a pot luck.  Add some shrimp or chicken to make this an entrée salad.  Definitely a timely and soon-to-be-trending salad! Share your innovative salad recipe and tag @litehousefoods and #SaladRevolution on Instagram, they’ll send you a $1 off coupon good on their fit and fresh dressings, cheese, dips, and herbs.

Enjoying a trail run in Austin, Texas.

I’ve been taking a break from the roads every now and then and heading to the trails — they are so gorgeous this time of year in Austin and we have 20+ miles of trails in my neighborhood!

Do you like to run or hike on trails? What is the biggest challenge for you — location, terrain, allergies, critters, etc?

What is a unique ingredient you like to put on salads? I’m ALWAYS on the hunt for new ideas, so please share in the comments.

 

Healthy Dessert Recipe | Broiled Grapefruit with Feta & Balsamic Syrup

Fruit for dessert or a sweet side dish, nom-nom-nom! I’ve been on a poached pear kick and before that it was figs. This summer my fruit fetish was focused on the fuzzy, ripe peach. The nearby (Fredericksburg, Tx) peach orchards are famous and I actually still have a huge haul of peaches that I prepared for the freezer. I pull out a few of those peaches when I need a little taste of sunshine summer in the middle of winter.

grapefruit, orange, lime basket

Some of the ingredients for my favorite citrus salad!

Citrus is another favorite fruit of mine and its peak season is winter! Oranges, tangerines, grapefruits and more – I had all of these citrus fruits in my backyard growing up. I wish I would have taken better advantage of the bounty!  A mixed citrus salad is one of my favorite sweet side dishes; I could eat it every day. Check out the healthy dessert recipe I recently whipped up. It may sound like a strange combination of ingredients but, trust me, it’s insanely good – Broiled Grapefruit with Feta & Balsamic Reduction .

blue cheese & balsamic syrup grapefruit

Broiled Grapefruit with Feta & Balsamic Reduction Recipe

  • 2 large Ruby Red grapefruit
  • ¼ teaspoon salt
  • ¼ teaspoon ground cayenne pepper
  • 2 teaspoons coconut sugar
  • 1 tablespoon crumbled feta cheese
  • 1 tablespoon balsamic reduction (store bought or homemade)

Directions:

  1. Preheat broiler on high.
  2. Slice grapefruit in half crosswise. To prevent wobbling in the pan, slice a small amount of peel off the bottom of each half, taking care not to cut up into the flesh.
  3. Use a paring knife to cut around segment edges for easier eating when done.
  4. Sprinkle tops of grapefruit with even mixtures of the salt, pepper, brown sugar and feta cheese.
  5. Place 4-inches under broiler; broil for approximately 3 – 5 minutes until tops are beginning to caramelize and feta is slightly melting.
  6. Remove from broiler and drizzle with balsamic reduction.

Serves 4.

broiled grapefruit caloriesI ran the nutrition on this healthy dessert recipe – I’ll think you’ll love that it only has 43 calories per servings (!) and is packed with nutrients.

There are many other reasons to sing the praises of citrus. I know that the abundant vitamin C and other nutrients in citrus fruits are beneficial to my well-being. Vitamin C has been shown to offer protection against immune system deficiencies, cardiovascular disease, prenatal health problems, eye disease, and even skin wrinkling.

 

There’s not much that sours my mood more than buying fruit that isn’t ripe. Thankfully, it’s pretty easy to pick out ripe citrus fruit. Look for fruit that are firm and heavy for their size, with bright, colorful skin. You can store citrus at room temperature for several days; beyond this, keep in the crisper drawer of your refrigerator.  Throw a few oranges or tangerines in your gym bag, they don’t need to be chilled, come in their own wrappers and will give you energy before or after your workout.

fitmark ambassador jennifer fisher dashing bag citrus

Go eat your citrus, people!