Watermelon, Tomato & Jicama Salad with Tajin Honey Dressing

Between my birthday on July 3rd, followed immediately by Independence Day and a family reunion at the lake beginning, July 6th, I’m happy to report that I’ll be enjoying more than a week of non-stop, fun-in-the-sun festivities. No complaints about the 100-degree weather from me, this is my absolute favorite time of the year! Watermelon Jicama Tomato Salad with Tajin Honey Dressing

On the agenda: morning runs, paddle-boarding, wake boarding, jet-skiing, fishing, helping with some landscape work and then lounging around on the dock. All this is sure to make a person thirsty and hungry. I’ll be at once hydrating and enjoying a wholesome snack thanks to watermelon and my latest recipe, Watermelon, Tomato and Jicama Salad with Tajin Honey Dressing. Read on to get the all the deets, the full recipe and how you can incorporate watermelon into your casual summer entertaining. Continue reading

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

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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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4 No-Cook Jicama Wraps for Dog Days of Summer

These No-Cook Jicama Wrap ideas are the perfect meal solution  for the dog days of summer.

I have a jicama wrap for you . . . and a jicama wrap for you . . . and a jicama wrap for you (I’m pointing to all of y’all)!  I’ve been having this love affair with jicama for a while now, you’ve probably seen some of the posts here and on Instagram– this is one of my favorite, Three No-Cook Jicama Recipes for Summer. I now have a new addition to the no-cook meal solutions — Four No-Cook Jicama Wraps!  It’s the perfect solution for the dog days of summer — and speaking of the “dog days,” check out my Lucy helping me with yoga!

I revisited this jicama obsession when I noticed that my grocery store started stocking jicama “tortillas” in their produce department. They are made in-house and sold in the convenience prepped veggie section – I did a little jump for joy when I first spotted them sitting there waiting for me. I’ve drooled over all the jicama “taco” recipes on Pinterest, but I’ve never been able to slice my jicama that thin (cause I’m not losing a finger on the mandolin)! Yay, now I have people that do that for me!

I originally made this collection of jicama tacos (or wraps or rollups – what does one call them?) to showcase the OPA by Litehouse™ Greek Yogurt Dressings.  I love those dressings, they taste so rich and indulgent but they have fewer calories than traditional dressings . . . and more protein, too!

Some of the perks of these jicama rollups – the are Paleo friendly depending exactly what you put on top; they are crispy, crunch and low calorie; and, whoot-whoot – there is no heating up the kitchen with the oven.

Fig, Blue Cheese and Arugula Jicama Wraps

Sliced Black Mission Figs + Arugula + Artisan Reserve Blue Cheese + Balsamic Syrup + OPA by Litehouse™ Blue Cheese Dressing

 

 

 

 

 

 

Black Bean and Mango Relish Jicama Wrap makes a sweet and spicy vegetarian meal -- no cooking!Black Beans+ Mango Pico de Gallo + Cilantro + OPA by Litehouse™ Jalapeno Ranch Dressing

 

 

 

 

 

Carrot, Pea and Radish Jicama is so much tastier than bunny food! Matchstick Carrots+ Thawed Frozen Peas + Radish Slice +Fresh Dill + OPA by Litehouse™ Feta Dill Dressing

 

 

 

 

 

Quinoa, Tomato and Ranch Jicama Wrap makes a quick and easy summer lunch -- no cooking!Quinoa + Tomato Slices + Flat Parsley + OPA by Litehouse™ Ranch Dressing

Full disclosure on this one — the quinoa is cooked, obviously. It was leftover — use any leftover grain that you have like brown rice, wheat berry, couscous and so on!

 

Don’t forget to check out my past round-up of Three No-Cook Jicama Recipes for Summer.

Jicama is a root vegetable that tastes a bit like a mild apple. It doesn't oxidize when cut -- the perfect crunchy ingredient for salads and summer no-cook recipes.

Are you a fan of jicama? What is your favorite no-cook recipe for the dog days of summer? Please share in the comments below!

 

3 No-Cook Summer Jicama Recipes + More Yum

Jicama is a root vegetable that tastes a bit like a mild apple. It doesn't oxidize when cut -- the perfect crunchy ingredient for salads and summer no-cook recipes.

Mister Jicama Head

Mr. Jicama Head!

Have you ever tried jicama? It’s not the prettiest pick in the produce section (in fact, you’ve probably buzzed right by it), but it’s certainly a cool and crispy addition to no-cook summer recipes. Jicama is an edible root from Mexico that resembles a cross between a potato and turnip. Jicama has a thin brown skin that is easily removable with a vegetable peeler and the white flesh inside is crispy, crunchy and very mildly sweet – some say it reminds them slightly of pear or apple mixed with a water chestnut texture. But, unlike pears and apples, a convenient thing about this root is that it doesn’t oxidize when cut open and exposed to air – which means you can prep your dishes well in advance and not worry about the vegetable turning brown.

Another perk of jicama is that it’s pretty darn inexpensive and for just a few bucks you can get one big enough to make several recipes. Or, just cut raw jicama up into sticks and eat like celery sticks with your favorite sweet or savory dip!  Some sweet dips I love to use with jicama are Opadipity By Litehouse Foods Sweet Greek Yogurt Dips  — three flavors including Cheesecake, Strawberry Delight and Vanilla Almond.  Lower in calorie and higher in protein that similar products you’ll find at the store – plus, everything is free of preservatives and high fructose corn syrup.

Berry and Yogurt Jicama Crust Pizza makes a healthy choice for your summer dessert!

Berry  & Yogurt Jicama Crust Dessert Pizza – Perfect for when you need something sweet but are being mindful of your diet. This healthy dessert recipe was first shared on the Living Litehouse Blog, check it out!

Raw Jicima Nachos make a vegan swap for the traditional recipe.

Raw Vegan Jicama Nachos – A meatless, non-dairy take on the quintessential patio happy hour food! Another bonus of this healthy appetizer recipe is that no cooking is required!

Strawberry, Jicama and Jalapeno Confetti Salad is so colorful and healthy!

Jicama Jalapeno Confetti Fruit Salad – This delicious bowl of fruit and jicama is the definition of eating a rainbow! Kicked up with jalapeno, the jicama adds a crisp crunch to all the best fruits of the summer season.

JicamaCheck out Cooking Light for more healthy recipe ideas using jicama — I think this vegetable is going to become one of your new favorites! You’ll also find great tips on how to pick out this root vegetable at the market and how to best store and prep it at home.

 

Arm Balance Yoga

I’ve been working on my yoga practice – I try to do a little bit each day to improve my runner-impaired hip and hamstring mobility (some of the simplest moves are the hardest for me)!  I have lots of fun trying some of the arm balances – they use so much concentration, strength and balance. I’m just waiting to break my face on some of the crash landings!

 

 

Are you a fan of jicama?  Do you have any favorite jicama recipes?

What is a new fitness-related thing you’ve tried lately?

Jicama is a root vegetable that tastes a bit like a mild apple. It doesn't oxidize when cut -- the perfect crunchy ingredient for salads and summer no-cook recipes.
Berry & Yogurt Jicama Crust Dessert Pizza
Print Recipe
Indulge your sweet tooth with this healthy option for a light summer dessert.
Servings Prep Time
4 people 10 minutes
Cook Time
0 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
0 minutes
Jicama is a root vegetable that tastes a bit like a mild apple. It doesn't oxidize when cut -- the perfect crunchy ingredient for salads and summer no-cook recipes.
Berry & Yogurt Jicama Crust Dessert Pizza
Print Recipe
Indulge your sweet tooth with this healthy option for a light summer dessert.
Servings Prep Time
4 people 10 minutes
Cook Time
0 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
0 minutes
Ingredients
Servings: people
Instructions
  1. Slice jicama into 1/3" rounds. Rinse berries, set aside to dry.
  2. Mix greek yogurt with stevia to achieve desired sweetness. Spread evenly over tops of jicama rounds.
  3. Top Greek yogurt with berries as desired and sprinkle with fresh mint.
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Plant-based Protein – Asian Chop Salad with Gardein Teriyaki Chick’n Strips

Thanks to Gardein for introducing me to their Gardein Teriyaki Chick’n Strips and for sponsoring today’s post.

I’m that fast girl you’ve been warned about. I talk fast, I run fast . . . . and, I like to get my food fast. But NOT fast food, no way.  To keep my diet fit and fresh, I like to make the majority of my meals at home, despite the insanely busy schedule I keep.  So, while a 30-minute weeknight meal might sound pretty quick to most, I’m kicking it up into super-sonic speed on the typical night with 10-minute, pan-to-plate dinners!

Teriyaki Chick'n Chop Salad is a fit, fast and flavorful meal that takes 10 minutes to make and fills you up with healthy plant-proteins.

Tonight, I whipped up a far-out, far-east inspired dinner using Teriyaki Chick’n Strips from Gardein. These tasty strips have 15 grams of plant-based protein for a mere 120 calorie cost. They are made with non-GMO soy and wheat, ancient grains and veggies and remarkably have a similar taste and texture to real chicken breast – they are also work for those of you who keep vegan and kosher diets. My husband,  a carnivorous guy who would normally turn his nose up at such “nonsense,” didn’t even realize he was eating a meat substitute! I call that winning dinner!  #MeetChef

Teriyaki Chick'n Chop Salad is made with plant-based protein and perfect for a #MeatlessMonday mealIn addition to the Teriyaki Chick’n Strips magic, I employed my favorite busy-night trick and used what I could find in the produce bin to make the remainder of dinner.   While the strips were browning for five minutes in the skillet, I quickly chopped up some jicama, carrots and red onion and thawed out shelled edamame that I always keep in the freezer. The Teriyaki Chick’n Strips come with a sauce packet that also I also found to make a serendipitous salad dressing (there was plenty to drizzle on everything)!

This quick and easy meal solution is definitely going to be in my dinner rotation — I now have more time for running fast . . .  and running errands!

jen running in yellow flowers

Gardein makes lots of other yummy, healthy, meatless proteins like Gardein Ultimate Beefless Ground, Golden Fishless Filets. Check back next week, because I’ll have a new recipe for you! All Gardein products are found chillin’ in the freezer aisle at your favorite grocery store.  Save yourself a dollar with this coupon (available for download until May 31, 2015).

Far Out Far East Chick'n Chop Salad - TheFitFork.com

What is your quickest go-to meal to make at home?

 

Teriyaki Chick'n Chop Salad
Print Recipe
This Asian-inspired salad uses plant-based protein, teriyaki sauce and chopped fresh veggies to create a fit, fresh and fast dinner solution.
Servings Prep Time
3 Servings 5 minutes
Cook Time
5 minutes
Servings Prep Time
3 Servings 5 minutes
Cook Time
5 minutes
Teriyaki Chick'n Chop Salad
Print Recipe
This Asian-inspired salad uses plant-based protein, teriyaki sauce and chopped fresh veggies to create a fit, fresh and fast dinner solution.
Servings Prep Time
3 Servings 5 minutes
Cook Time
5 minutes
Servings Prep Time
3 Servings 5 minutes
Cook Time
5 minutes
Ingredients
Servings: Servings
Instructions
  1. Heat olive oil on medium-sized skillet over medium-high heat. Add thawed chick'n strips and cook for about 5 minutes, flipping once. Remove from heat. Add thawed sauce packet to skillet to coat strips.
  2. Toss carrots, jicama, edamame beans and onion into skillet and stir quickly to coat veggies with sauce, yet not heat them.
  3. Divide chicken and veggies among three plates and sprinkle with cashews. Drizzle with Sriracha sauce, if desired.
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Rainbow Eats! Cumin Seared Scallops with Strawberry, Jicama and Jalapeno Confetti Salad

Scallops dusted with cumin and quickly pan seared make a quick and healthy dinner -- especially atop Strawberry, Jicama and  Jalapeno Confetti Salad

My fresh and fit recipe for Strawberry, Jicama & Jalapeno Confetti Salad is truly an edible rainbow. Strawberries, papaya, pineapple, jalapenos, cilantro and jicama mingle together with a limey dressing – it’s so utterly utopian, the chances of seeing a unicorn run by increase with every spoonful.

Strawberry, Jicama and Jalapeno Confetti Salad  is so colorful and healthy!

Of course, you could eat this fruit salad alone, but it’s also amazing as a salsa on fish tacos – or with my dinner tonight, Cumin-dusted Seared Sea Scallops. Scallops are so easy to prepare, it’s almost ridiculous. Get your oiled skillet really hot, pat on some spices and then sear for just a couple minutes each side is turning crispy golden brown and the flesh is still just slightly translucent in the center. Pan to plate in less than five minutes!

Cumin-Dusted Seared Sea Scallops are so quick and easy to make -- plus very healthy!

Sea Scallops from Sizzle FishI’m a big fan of the scallops from Sizzle Fish.  Plump, natural sea scallops from the North Atlantic (flash- frozen and packaged in individual serving packs of 4 scallops) are shipped right to my door! No shopping in a busy supermarket and five minutes of cooking – it’s the easiest way ever to get your muscle-making protein.

Scallops dusted with cumin and quickly pan seared make a quick and healthy dinner -- especially atop Strawberry, Jicama and Jalapeno Confetti Salad
Cumin Dusted Scallops with Strawberry, Jicama and Jalapeno Confetti Salad
Print Recipe
It's an eating rainbow! Cumin Seared Scallops with Strawberry, Jicama and Jalapeno Confetti Salad recipe makes an insanely quick, colorful and healthy meal.
Servings Prep Time
2 servings 10 minutes
Cook Time
5 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
5 minutes
Scallops dusted with cumin and quickly pan seared make a quick and healthy dinner -- especially atop Strawberry, Jicama and Jalapeno Confetti Salad
Cumin Dusted Scallops with Strawberry, Jicama and Jalapeno Confetti Salad
Print Recipe
It's an eating rainbow! Cumin Seared Scallops with Strawberry, Jicama and Jalapeno Confetti Salad recipe makes an insanely quick, colorful and healthy meal.
Servings Prep Time
2 servings 10 minutes
Cook Time
5 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
5 minutes
Ingredients
For Confetti Salad
For Scallops
Servings: servings
Instructions
  1. In medium bowl, add all diced fruit, red onion, and jalapeno.
  2. In a small bowl, whisk together lime juice, olive oil, vinegar, cumin and ancho chile pepper. Gently stir into salad.
For Scallops
  1. Add oil to skillet and heat to medium-high.
  2. Pat scallops dry and dust with cumin and ancho powder. Arrange in hot skillet so they are not touching each other.
  3. Cook for approximately 1 1/2 to 2 1/2 minutes per side (depending on thickness). Scallops should be crusty golden brown on top and bottom and still a tiny bit translucent in the center (because the will still cook a bit once removed from pan).
  4. Drizzle with sriracha and sprinkle with minced cilantro. Serve with confetti salad.
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Party Ready! Pomegranate Jicama Salad with Roasted Cilantro Shrimp

Although we’re just a few days into November, soon the winter holiday season will be in full swing. Invitations to parties galore will be popping up in your inbox and you may even be hosting a soiree of your own. If you’re anything like me, indulging in foods that have been forbidden to pass your lips for months upon months are now welcomed as the beloved, long-lost friends they are. It’s so wonderful to see you again cheesecakes, chocolate kiss cookies, mugs of eggnog and bacon-wrapped finger foods — squeal!

chocolate crinkle cookies kiss cookies thefitfork

Sometimes you just have to say “yes” to the splurge!

But, before you dive off head first into a bowl of fully-loaded artichoke spinach dip, remember – all things in moderation! I’ve said it many times before and I’ll say it again; I’ve never been a food denier. But, I do balance my splurges with healthy foods and watch my portion sizes when I know that tempting foods are coming my way.

jennifer fisher litehouse jicima pomegranate salad 1 big

One festive, flavorful and yet still fit dish I like to make (or bring) to parties is Pomegranate Jicama Salad with Roasted Cilantro Shrimp.  I created this colorful recipe to fulfill a request for “elegant and easy healthy holiday ideas” for the Living Litehouse blog.  This simple to assemble salad makes a showy statement when served as a light entrée. It can also be divided up among stemmed glasses and served as an appetizer, shrimp cocktail-style! If you’re not up to roasting the shrimp yourself, just purchase them ready to go at the chef-prepared food section of any upscale market. Guests will be impressed with the presentation and pomegranate flavor of this shrimp salad and not feel a bit guilty about overdoing it.

jennifer fisher litehouse jicima pomegranat salad individual big

 

 

 

 

 

 

 

Ingredients

  • For the shrimp:
  • 2 pounds uncooked (12 to 15-count) shrimp
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons minced fresh cilantro
  • For the salad:
  • 1 lb jicama peeled and julienned
  • 1 medium red onion thinly sliced
  • 1 large pomegranate peeled and arils harvested
  • 2 Tbsp. minced jalapeno
  • 2 Tbsp. fresh very thinly sliced green onion
  • 2 Tbsp. fresh minced cilantro
  • 2/3 cup Pomegranate Blueberry Vinaigrette
  • ¼ cup salted roasted pepitas (pumpkin seeds)
  • 4-oz. crumbled Feta Cheese

Directions

1. Preheat the oven to 400 degrees F.

2. Peel and devein the shrimp, leaving the tails on. Place shrimp on a sheet pan with the olive oil, salt, and pepper. Stir shrimp around a little to coat them in oil and then spread in a single layer. Sprinkle with cilantro.

3. Roast for approximately 8 minutes, just until pink and firm and cooked through. Set aside to cool.

3. Meanwhile, in large bowl, add julienned jicama, sliced red onion, pomegranate arils, jalapeno, spring onion, and cilantro. Pour Pomegranate Blueberry Vinaigrette over mixture and mix gently to combine.

4. Add spring mix to serving bowl or platter. Mound jicama-pomegranate mixture in the center of lettuce; sprinkle with pepitas and feta cheese.

5. Arrange roasted shrimp around perimeter.

 

With this deliciously nutritious and low-cal salad, you don’t have to feel guilty about taking a wild ride on the dessert cart; or, perhaps having a second slice of my Lower-Fat Caramel Apple Carrot Cake! Don’t forget to visit Living Litehouse for my recipes!

jennifer fisher litehouse closeup cake slice

On another note, it’s less than a week until I leave for Las Vegas to battle it off spatula to spatula with the other 99 contestants in the Pillsbury BakeOff.  If you missed it a few months ago, my recipe that made it through to become a finalist is an appetizer – Spicy Beef and Sweet Potato Samosas.  How cute is the official apron this year? It was created especially for the event by designer Whitney Port and I can’t wait to wear it!

pillsbury 2013 apron