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.
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 →
Ahhhhh . . Chocolate. Pistachios. Honey. A hint of cinnamon. My Chocolate Protein “Baklava” Bites are a muscle-making take on this ancient honey and nut dessert hailing from Greece and Turkey (both countries lay claim to its origin).
You’ll notice there’s no thin layers of phyllo in this healthy sweet treat! No need to get distracted with difficulty of preparation (and gluten) this adds to the recipe. Instead, I’ve put together a 15 minute recipe that is packed full of great nutrition to fuel your active lifestyle and requires absolutely no cooking. Read on to get all the nutty details along with the full recipe! Continue reading →
Yes, I have been guilty of eating REAL cookie dough and a lot of it. Once as a kid, my indulgent grandmother let me eat as much as I wanted while my annoyed mother looked shaking her head and telling me I was going to get sick. So, what happened? I barfed . . . mothers are always right. While I still like to make “real” chocolate chip cookies for the family now and again, I try to stay out of the dough (as much as I can). My recipe for Nut Butter Cookie Dough Protein Bites is a healthier option with no raw eggs, no gluten, and no added sugar except for a few chocolate chips.
With less than 100 calories and almost 5 grams of protein, one these yummy little no-cook treats also make a sensible alternative to eating that whole chub of cookie dough and turning into the Pillsbury Dough Boy (but, darn if he isn’t the cutest thing).
Your sweet tooth will be satisfied with the smattering of chocolate chips, but you can also omit these from the recipe.
I’ve added a whey protein powder for sustained energy, muscle-making and to prevent that sugar crash that comes with eating too many sweets. The protein also makes this no-bake recipe a great choice for your post-workout or run recovery snack. You can use your favorite brand of protein powder, but note that it may change the nutritional info depending on the brand and exact ingredient list.
Also, I used Nuttzo Seven Nut & Seed Butter which is my nut butter of choice – again, you can sub in whatever almond butter, peanut butter or other nut butter you like, but I highly recommend this one because it is packed with so much extra wholesome goodness. Save 20% on your order with my discount code FITFORK-20 at Nuttzo.com.
I’m making an extra batch this week to take along on our road trip to Spartan Houston! It has been raining buckets all over Texas so it looks like it’s going to be ANOTHER wild, wet and super muddy course. If you’re thinking about running an upcoming Spartan Race (check calendar here), there is a new limited-time discount code SPRING20 you can use at checkout to save 20% .
Add protein powder, almond meal and oat flour in bowl; stir to combine. Stir in chia seeds and flax seeds (if using a nut butter that already includes these seeds, simply omit these ingredients).
Add nut butter, 2 tablespoons of almond milk and stevia to bowl. Use spatula to combine well; mixture should be a bit crumbly, but hold together when pinched between fingers. If too dry, add additional almond milk a teaspoon at a time.
Stir in mini chocolate chips.
Roll approximately 1 tablespoon between palms of had to form ball; repeat with remaining dough.
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.
Sliced Black Mission Figs + Arugula + Artisan Reserve Blue Cheese + Balsamic Syrup + OPA by Litehouse™ Blue Cheese Dressing
Black Beans+ Mango Pico de Gallo + Cilantro + OPA by Litehouse™ Jalapeno Ranch Dressing
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.
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!
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.
Check 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.
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!