How To Grill Avocados (That Don’t Turn Brown for Meal Prepping)!

I have a “how to” today that might make even the most super freak avocado aficionado faint – GRILLED AVOCADOS! Grilled Avocado

AvocadOoooohemmmmgeee, you heard me right! It’s amazing simple and insanely appetizing to throw avocados on the grates. Grilling this creamy, savory fruit gives it delicious bits of flame-kissed char and smoky swag that you just won’t find eating it in the typical fashion. Read on to get all the directions to this game-changing  avocado hack and find out why they take days (instead of minutes) to turn brown using this method.  Continue reading

Shaved Asparagus, Spinach and Pea Salad with Quinoa

Roman Emperor and asparagus aficionado, Caesar Augustus, had an expression — Velocius quam asparagi conquantur!  Literally it meant “Faster that cooking asparagus,” but the point Augustus was trying to get across to his military minions was “Get going already”! Shaved Asparagus, Spinach and Pea Salad with Quinoa

Today I’m sharing a no-cook recipe that, by definition, IS FASTER than the already fast task of cooking asparagus. Try my Shaved Asparagus, Spinach and Pea Salad with Quinoa, it comes together in mere minutes and will pass muster with even the pickiest produce eaters!   Continue reading

Grilled Avocado Tacos with Creamy Jalapeno Greek Yogurt Dressing

I am about to change your life with two simple words that I frequently say separately, but never before together– Grilled Avocados. That’s right, I discovered avocados can and should be grilled! Tossing this creamy green fruit on the grates for a few minutes creates a smoky, simply marvelous flavor profile that plain ole avocados just can’t deliver. Grilled Avocado Tacos

With grilling season firing up and Cinco de May moments away, you’re definitely going to want to toss on a few avocados to go along with your barbecue. Or, if you’re vegetarian, vegan or just taking a plant-based day for variety, you’ll love my recipe for Grilled Avocado Tacos with Creamy Jalapeno Greek Yogurt Dressing

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Truffle and Thyme Mushroom Quinoa

Gasp, I didn’t care for mushrooms until my mid-thirties. The simple suggestion of mushrooms sent shivers down my spine as a kid and I think I stubbornly carried that childhood aversion over into middle age. Well, that goodness I tried mushrooms again, over a decade ago. Mushrooms are super healthy, low calorie and high in important nutrients like b vitamins, selenium, copper, niacin, potassium, iron and phosphorous. It’s fine for taste purposes to put raw mushrooms on your salad, but the nutrients are best accessed through the heat of cooking! Truffle and Thyme Mushroom Quinoa is a quick and easy side this that packs major flavor solo or puts a juicy steak over the top.

So today, I’m sharing my easy side dish recipe for Truffle Mushroom and Thyme Quinoa that features sautéed mushrooms with a sprinkle of truffle salt. It’s hard to believe that such a super simple recipe can have such big flavor, but that’s the beauty of mushrooms – they marry with and magnify the flavor of whatever dish they are in. Continue reading

Lemony Turmeric Cauliflower-Quinoa + Quickie Crossfit 17.1 Recap

Quinoa is just such a handy grain . . . er, seed, to have around. It easily cooks up on the stove top in about 15 minutes (with less mess than rice, in my opinion) and is packed with a head-spinning assortment of nutrients including lots of iron, an abundance of fiber and plenty of protein. In fact, quinoa is considered a complete protein because it boasts all 9 of the essential amino acids — a rarity in plant foods.Lemony Turmeric Cauliflower-Quinoa

A fluffy pot of quinoa turns into pure bliss when you pair beautiful golden turmeric, a “superspice” with mild taste and beacoup de health benefits, along with a bit of lemon. Oh, and cauliflower’s in there too — dang my recipe for Lemony Turmeric Cauliflower-Quinoa is healthy!  Continue reading

Eat Clean and Win Dinner without Breaking Sweat + giveaway  

Cooking is my thaaaaang! I’ve been going hard in the kitchen since 4rd grade, teaching myself how to make everything from buttery cinnamon muffins to tater tot casserole. Flash forward four decades and I’m still in full meal-making beast mode nearly every day. Although, this time as it all goes down a little “healthier” thanks to my role as a clean-eating cooking coach, corporate recipe developer and personal chef (haha) to my family with three teenage boys. Jennifer of The Fit Fork at Snap Kitchen

But sometimes this hardworking mama needs a break and that’s where Snap Kitchen saves the day for breakfast, lunch, dinner and snack time.  I can count on this convenient healthy meal shop to cure my hangries while keeping me on track with nutritious foods to fuel my running, workouts and active lifestyle. Read on to find out how you can make eating clean at every meal easy thanks to Snap Kitchen. Plus, I’m sharing some of my favorite tips for eating clean and having a giveaway for a $25 Visa Card so you can get your mouth on some of these meals yourself.

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Artichoke Blue Cheese Baked Eggs for Holiday Brunch

The holiday season is imminent and busy shoppers are filling their baskets with hams, birds and beef roasts to deck out dinner table.  But, let’s not talk turkey, let’s talk eggs! With Thanksgiving, Christmas and all the other equally celebratory winter holidays that people hold near and dear, many of us will find ourselves hosting guests. And, in my experience, guests are always ready to eat from sun up to sun down.  I’m happy to  all my ravenous revelers, in fact I love cooking for company — I just don”t like to feel rushed in the morning.

Artichoke Blue Cheese EggsMy easy Artichoke and Blue Cheese Egg Bake comes to the rescue on so many levels – it’s simple to make, can be prepped the night before and kept in the fridge until next morning, can be make in individual servings or in one big family-style pan, and . . .most, it just tastes delicious!

Artichoke and Blue Cheese Egg Bake

Artichoke and Blue Cheese Egg Bake makes is a beautiful recipe for brunch or breakfast. Lovely for holiday entertaining.

Who wants a bland, boring breakfast when the flavors of blue cheese and artichokes are ready to add extra AMAZING to the day?! Also, there are tomatoes and a ton of spinach in this recipe, so it’s also kinda like eating a salad for breafast or brunch. This statement makes even more sense when I tell you that blue cheese dressing is one of the secret ingredients!  artichoke blue cheese egg bake prep

I actually posted this egg recipe in January 2104 after developing for Litehouse Foods using their award-wining Simply Artisan Reserve Blue Cheese Crumbles and OPA Blue Cheese Dressing (made with Greek yogurt). Because it has been so popular, I decided to refresh the photos — oh, and also it will be featured in an upcoming 2017 food calendar!   Ooh, I wonder if it will be the centerfold — keep you posted!

This is the perfect breakfast to power up for all that upcoming Black Friday shopping or as a simple, light dinner when you come home from the shop-a-thon and need quality protein and healthy veggies for recovery.

What do you like to serve holiday house guests for breakfast? Are you running in a Turkey Trot this week? What has your best shopping deal been so far (I know it’s early) — please share in the comments, XOXO – Jennifer 

Artichoke Blue Cheese Baked Eggs
Print Recipe
Wake up to bold and beautiful baked eggs featuring artichokes, blue cheese, spinach and tomatoes. Easy to prep night before and then just stick in the oven.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Artichoke Blue Cheese Baked Eggs
Print Recipe
Wake up to bold and beautiful baked eggs featuring artichokes, blue cheese, spinach and tomatoes. Easy to prep night before and then just stick in the oven.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 375°.
  2. Lightly spray 4 ramekins or small gratin dishes with baking spray. Coarsely chop spinach and divide evenly among dishes.
  3. Drizzle even portions of blue cheese salad dressing over spinach and sprinkle with red onion.
  4. Slice grape tomatoes in half and drain liquid from jar of artichoke hearts. Place tomatoes and artichokes around perimeter of dishes.
  5. Gently crack 2 eggs over top of spinach mixture, taking care not to break yolk. Repeat for remaining 3 personal-sized baking dishes. Sprinkle tops with chives. This may also be made in a 8” to 9” round baking dish with all the ingredients for “family style.”
  6. Place dishes on a rimmed baking sheet and place on center rack of oven. Back for approximately 20 minutes or until egg whites have set and yolk has achieved desired level of doneness.
  7. Remove from oven and sprinkle tops with an even portion of blue cheese crumbles. Let cool for 2 to 3 minutes before serving.
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Vegan Chipotle Sweet Potato Soup with Cilantro Chimichurri

When I’m looking to make a meat-free soup into an entire meal, I have couple non-negotiable. The soup needs to be hearty and thick (as opposed to thin and brothy), it needs to have tons of flavor, and also should have a decent showing of protein.  Vegan Chipotle Sweet Potato SoupMy recipe for Vegan Chipotle Sweet Potato Soup with Cilantro Chimichurri meets all of these requirements and more — the “more” bonus is that it’s super easy to make and is loaded with healthy carbs to fuel my long runs and intense workouts. Slightly spicy while simultaneously smoky and just a tad sweet, a big hearty bowl of this meat-free, dairy-free, vegan soup will get you warmed up and keep you filled up until the next meal! My serving size is very generous and, sans the chimichurri, has 400 calories, 20 grams of protein, 80g healthy complex carb, 4g fat – plus is very high in potassium, vitamin A, and vitamin C.

Pin this for later!Vegan Chipotle Sweet Potato Soup makes a hearty, healthy meal on busy nights. Pureed beans in the soup add extra protein, making this a great meal solution for vegans, vegetarians and those looking to go meatless for the night.

Nutrient-rich sweet potatoes blended into vegetable stock make up the bulk of this super simple soup recipe. Pureed white navy beans have been added for additional protein and fiber and help boost this soup into a full-fledged meal appropriate for vegans, vegetarians or anyone looking for a nutritious meatless option. As I mentioned, this is a great go-to soup when I’m carb-loading for winter marathons, Spartan races and other endurance events.

blooming-chipotle-powder-for-sweet-potato-soup-litehouseWhen making this simple soup, a step you don’t want to skip is to “bloom” the chipotle chile powder in the stock pot before adding any of the other soup ingredients. Blooming most spices helps to intensify their depth and complexity — the smoky flavor of ground chipotle pepper really opens up with this front-end method.

I originally developed this recipe for Litehouse Food’s Living Litehouse Blog using their Instantly Fresh Guacamole Blend as a quick fix in both the soup and the quick-fix Cilantro Chimichurri.  I highly recommend this freeze-dried herb product, it’s one of my all-time favorites with multiple uses beyond just guacamole making – try it in soups, stews, casseroles, stir-frys, and skillet dinners. However, if you can’t find the product in your market, I’ve asterisked the recipe with substitutions.

Cilantro ChimichurriThe Cilantro Chimichurri blended up to dress the soup is a bright and vibrant contrast to the more scarf-and-sweater vibe of the hearty soup. Plus, it adds a drizzle of heart-healthy olive oil to a soup recipe that is nearly fat-free.  You can also use this Cilantro Chimichurri on drizzled on steak and fish, as a salad dressing, or mixed into Greek yogurt as a dip.

How are you prepping your sweet potatoes this fall? What is your favorite type of soup? What fuels your running the night before? Please share in the comments, XOXO — Jennifer 

 

Vegan Chipotle Sweet Potato Soup
Vegan Chipotle Sweet Potato Soup with Cilantro Chimichurri
Print Recipe
A big bowl of this sweet-savory nourishing vegan soup provides plenty of protein and healthy complex carbs to fuel your most active endeavors.
Servings Prep Time
4 main dish servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 main dish servings 15 minutes
Cook Time
15 minutes
Vegan Chipotle Sweet Potato Soup
Vegan Chipotle Sweet Potato Soup with Cilantro Chimichurri
Print Recipe
A big bowl of this sweet-savory nourishing vegan soup provides plenty of protein and healthy complex carbs to fuel your most active endeavors.
Servings Prep Time
4 main dish servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 main dish servings 15 minutes
Cook Time
15 minutes
Ingredients
for Soup
for Chimichurri
Servings: main dish servings
Instructions
  1. Slice potatoes in half lengthwise. Place potatoes, cut sides down, in an 11 x 7-inch microwave-safe baking dish. Add 1/3 cup water; cover with plastic wrap. Microwave at HIGH 15 minutes or until potatoes are tender. Cool slightly, discard potato skins. Heat stock pot over medium-high heat. Add oil; swirl to coat. Add chipotle chili powder and sauté 1 minute or until fragrant.
  2. Place undrained beans in blender with approximately ½ cup of chicken broth, pulse until smooth. Add to stock pot.
  3. Scoop sweet potatoes out of skin and add to blender with remaining chicken broth and ¼ cup Guacamole Blend herbs. Process until smooth, working in batches if necessary. Add mixture to stock pot. Bring to simmer over medium heat, stirring frequently. If soup seems too thick add additional water or chicken broth to suit preferences.
  4. To prepare Chimichurri, add olive oil, fresh cilantro, Guacamole Blend herbs, lime juice, vinegar and salt to blender. Pulse until mixture coarsely combined.
  5. To serve, scoop soup into bowls and garnish with a dollop of Chimichurri.
  6. If you can't find Instantly Fresh Guacamole Blend, use this as substitute: For Soup, instead of 1/4 cup Guacamole Blend, use 3 tablespoons finely chopped cilantro, 1 teaspoon onion powder, 1/2 teaspoon dried red pepper flakes, 2 teaspoons minced garlic For Chimichurri, instead of 1/4 cup Instantly Fresh Guacamole Blend, use 3 tablespoons finely chopped cilantro, 1 teaspoon onion powder, 1/2 teaspoon dried red pepper flakes, 2 teaspoons minced garlic
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