Artichoke Blue Cheese Baked Eggs for Holiday Brunch

Posted on November 21, 2016 by Jennifer FIsher

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.

My 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 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!

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.

Brunch for holiday guests and power shopping! Artichoke Blue Cheese Baked Eggs #thanksgiving breakfast

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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

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

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.

Course: Breakfast, Main Dish

Cuisine: American

Servings: 4 servings

Ingredients

baking spray
3 to 4 ounces fresh baby spinach, wash and dried
1/2 cup blue cheese dressing I used OPA Blue Cheese from Litehouse Food
2 tablespoons diced red onion
1 tablespoon snipped fesh chives
15-20 grape tomatoes, halved
1 7.5 ounce jar, quartered, marinated artichokes
8 large eggs
4 ounces blue cheese crumbles

Instructions

Preheat oven to 375°.
Lightly spray 4 ramekins or small gratin dishes with baking spray. Coarsely chop spinach and divide evenly among dishes.
Drizzle even portions of blue cheese salad dressing over spinach and sprinkle with red onion.
Slice grape tomatoes in half and drain liquid from jar of artichoke hearts. Place tomatoes and artichokes around perimeter of dishes.
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.”
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.
Remove from oven and sprinkle tops with an even portion of blue cheese crumbles. Let cool for 2 to 3 minutes before serving.

Endurance + Speed Marathon Workout and Mizuno Wave Rider 20 Review

Posted on November 19, 2016 by Jennifer FIsher

When something is so good that it’s been repeated through 20 seasons, that’s saying something special. In December, I’ll be reflecting on 20 years of celebrating Christmas as a mom or mom-to-be, two decades of my dad’s delicious holiday tenderloin and running my 20^th marathon. Mizuno is also celebrating a special benchmark, it’s the 20^th edition of their best-selling shoe, the Wave Rider 20!

Evolution of the Mizuno Wave Rider from Mizuno USA on Vimeo.

Admittedly, I haven’t worn all 20 iterations of this running shoe (although quite a few), it’s amazing that the basic concept has resonated with loyal fans through the ups and downs of running shoe design – and I say that quite literally in terms of all the cyclical changes in heel drop and rise! After nearly two decades of refinement, this latest version of the Wave Rider claims to “exceed all expectations.” Does it, will it?! Only the miles will tell . . . . so I slipped into the Wave Rider 20 and logged a few! Lucky thing I had some running to do with the San Antonio Marathon right around the corner! My workout today was this Endurance + Speed Run Workout — a challenging 10 mile running workout that takes you from a manageable marathon pace to a fast and furious 5k pace finish. This long speed workout will get you used to running with leg fatigue so that you will nail your next big race!

Well, my feet were definitely happy after a long run – sometimes my high instep and arch makes shoes uncomfortable and sometimes even feel like they’re going numb. Nope, not in these. While I’m not a heel-striker, I still felt comfortable landing mid-foot despite the 12mm rise. I did appreciate that these were a “moderate: cushion shoe but only weight about 8 ounces, sometimes on longer runs my feet feel beat up in super “nothing” shoes – I need just a bit of cushion!

Guys and gals, you each have three color choices in these snazzy shoes – honestly, I liked some of the guy colors a lot and was a little jealous! They run about $119 full retail and debuted in mid October – pick up your pair at your local running store (and support Small Business Saturday) or online at Mizuno.com

Here are some official improvements on an immutably amazing running shoe, the Mizuno Wave Rider 20:

Cloudwave: The shoe’s new cloudwave geometry provides a softer, smoother, more gentle ride with improved cushion on initial heel impact & better guidance in the transition from heel to forefoot.
U4ic Midsole: You’ll feel “euphoric” (that’s how you pronounce U4ic) over the more responsive, softer feeling midsole that offers a longer-lasting ride.
Engineered Mesh: Not only does the running shoe look sleek and fast, the new engineered zone-specific mesh construction provides a seamless and light fit that goes almost unnoticed on the feet.

Nearly 2 decades of form & function refinements! Get your feet in @MizunoRunning Wave Rider 20 for epic run! #MizunoWave Fitfluential #Ad

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Are you a Wave Rider fan? How many have you had? What race / event are you currently training for? What is your dream shoe color combo? Please share in the comments below – XOXO, Jennifer

Happy Glow Yoga Flow & Cinnamon Apple Scent for Holiday Calm #GladeHolidayJoy

Posted on November 17, 2016 by Jennifer FIsher

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GladeHolidayJoy #CollectiveBias

On the morning after Halloween, my neighbor started putting out her winter holiday decorations. Later that afternoon, I noticed my grocery and big box store were doing the same. I also bumped into a friend who was already getting a head start on Black Friday shopping. Being a little competitive in nature, these harbingers of the holiday season triggered a wave of stress that I knew a brisk jog around the block couldn’t completely cure.

With so many other life obligations piled high on my plate right now, I knew I wasn’t ready to deck the halls, fatten the goose, and jump on the sleigh to start celebrating just yet. In fact, because of this chaos in my life, I needed to find a new routine to slow down and relieve stress before all the winter festivities start ramping up.

Yoga has always made me feel calmer during times of heavy turmoil or just minor everyday stress. That’s because yoga forces me to connect my body and mind in a way that I never do normally day-to-day, hour-to-hour, minute-to-minute (that is, unless I’m yoga-ing)! I also notice how certain scents can trigger an emotional and, often, physical response in me. For example, the smell of lemon makes me feel really alert and focused while lavender can put me to sleep.

I recently found out that cinnamon, a scent I already love, has a prolific list of perks. According to the Illustrated Encyclopedia of Essential Oils (1995) the scent of cinnamon has numerous benefits including the ability to ease depression and stress . .. and relieve constipation and indigestion (come on, you know this can be a problem when stressed out)! Plus, I personally have so many wonderful childhood memories centered on cinnamon – like those hard candies my dad used to sneak to me in church and cinnamon apple pie, my all-time favorite dessert. There is no way to NOT be comforted in a hug of cinnamon.

That’s why I was so excited to see the Glade® Limited Edition Holiday Scents on my last visit to HEB, my local market. There are a lot of different home fragrance options from Glade®, but I picked up the Glade® PlugIns® Scented Oil Warmer and Glade® 3.4 oz. Small Jar Candle in the Happy Glow Apple Cinnamon Scent. The Glade® Limited Edition Holiday Scents aren’t found on the regular home fragrances aisle, instead they will be on end caps (like at my HEB store) or in special wood rack displays.

The candle is absolutely fantastic! Not only has the apple cinnamon scent been calming me down, it’s lasted a long time and blends beautifully into my home décor thanks to the stylish glass container. However, I NEVER keep candles burning when I leave the house or go to sleep. The Glade® PlugIns® Scented Oil Warmer allows me to enjoy my home fragrances 24/7 safely with no open flame, the dispenser just plugs into the wall outlet to warm the oil.

Putting Glade® PlugIns® Scented Oil Warmer in my Yoga Space to enjoy the Happy Glow™ scent without worry.

So, in addition to smelling the Happy Glow™ scent to feel more joy and less “oh boy” this holiday season, I also have been doing a 10 minute yoga flow with poses that are calming. You need to try these easy yoga poses, surely you have 10 minutes for a surprising burst of joy!

Here is my Happy Glow Yoga Flow breakdown (practice each pose for about 2 minutes):

Lotus (or just criss-cross legs): Relax in this seated position while you settle your busy mind and let negative thoughts start to melt away.

Puppy Pose: Relieve back tension that is associated with stress and cast away worries that are weighing you down with this playful, stretching position.

Bridge: Elevate hips and engage glutes as you breath slowly in this pose that opens the chest and heart and promotes circulation.

Forward Fold: Relax and bend forward at the hips, reaching down downward the ground as far as possible while moving nose into knees. Slowly rise, rolling up the back, and repeat several times.

Crow or Corpse: Practice crow pose or variations for a couple minutes unless you find it too hard or stressful. I like a challenge at the end of of my yoga sessions, even if I am trying to relax. But, if still stressed, lay on back looking upward with arms and legs slightly splayed in corpse pose – try not to fall asleep!

Relax with Happy Glow Yoga Flow & Seasonal Scents #GladeHolidayJoy #ad

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Are you ready to Feel Joy, Feel Glade™? Work my YOGA FLOW into your day and check out Glade® and how their Limited Edition Holiday Scents can help you take control of the mental and physical chaos during this stressful time of year! For more information and more surprising burst of joy, connect with Glade® on Facebook, Pinterest, Twitter, YouTube and Instagram.

What is your favorite holiday scent? What is your favorite yoga pose? Please share in the comments below – XOXO, Jennifer

Easy Seared Ahi Tuna with Rainbow Winter Veggie Toss

Posted on November 15, 2016 by Jennifer FIsher

Ahi Tuna, a fish so nice they named it twice! Yup, “ahi” is simply the loosely translated name for “tuna” in Hawaiian. If you love fish, but aren’t familiar with Ahi, you need to make its acquaintance soon – and the Seared Ahi Tuna from the line of Bumble Bee SuperFresh® seafood is a quick, convenient way to make waves and earn raves at the dinner table.

With colder weather just around the corner, I tossed together some of my favorite hearty and vibrantly-hued veggies into a simple yet stunning side dish – Winter Rainbow Veggie Toss with Gingered Lemon Glaze. This healthy vegetable recipe of finely diced purple sweet potato, butternut squash and cauliflower makes a colorful sidekick to the beautiful pink center of seared Ahi but it would also be totally on fleek with other fish or lean proteins. In the summer, this no-cook tuna is the perfect protein to top a crisp, fresh salad and is sure to elevate any lunchbox and get co-worker’s tongues wagging!

I really appreciate that Bumble Bee SuperFresh® Seared Ahi Tuna is wild caught and harvested from sources managed to promote healthy fish stocks for future generations – that’s important to the values held by me and my family. A more selfish benefit however is the lack of nasty fish smell. Thanks to prepping straight from the freezer, there is no off-putting “fishy smell” that sometimes comes with thawing and cooking fish and seafood at home – it’s amazingly fresh tasting and fresh smelling! None of my kids has ever walked in the house and said “ewwwwww”!

So, let’s get this Ahi party started! To “prepare” the Bumble Bee SuperFresh® Seared Ahi Tuna, simply remove from the finely sliced fish from the freezer and vacuum pack wrapping and allow to defrost in the refrigerator for 3 hours. That’s it! The wild caught, premium grade fish is already encrusted with a garlic peppercorn rub and pre-seared to enhance taste and texture. That’s it, that’s all!

While the tuna is thawing, you can prep the veggies for the Winter Rainbow Veggies with Gingered Lemon Glaze. The recipe is super simple to heat up, but there is some elbow grease required to chop all the veggies. For speed, I suggest using an official potato ricer or even a spiralizer on the squash and purple potato, dicing down the spirals afterward. Head down to the recipe below for the full detail!

Are you ready to impress your family and friends with Bumble Bee SuperFresh® products, they’ll naturally assume a lot of time and trouble went into preparing a such fine dining holiday experience. No need to mention that the Bumble Bee SuperFresh® Seared Ahi Tuna is simply “thaw and serve,” that will be our little secret. Head over to the Store Locator or Amazon Fresh to get your hands in this convenient, high quality product that is perfect for both special celebrations and everyday dining. If tuna isn’t your thing, the line of Bumble Bee SuperFresh® also includes Tilapia with Lemon, Pepper & Herbs, Tilapia with Garlic and Extra Virgin Olive Oil, Salmon with Garlicky Black Pepper and Extra Virgin Olive Oil, and Salmon with Garden Pesto.

Make waves! Bumble Bee SuperFresh® Seared Ahi Tuna + my Riced Winter Rainbow Veggies #BBSuperFresh #SeaFoodies #Ad

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Are you a fish fan? How many times a month do you eat it at home? Favorite fish or recipe? Please share in the comments below – XOXO, Jennifer

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

Easy Seared Ahi Tuna with Rainbow Winter Veggie Toss

Prep Time

15 mins

Cook Time

5 mins

Total Time

20 mins

Create a vibrant and very festive weeknight dinner this holiday season with convenient, frozen seared tuna and a simple diced medley of winter vegetables.

Course: Main Dish, Side Dish, Vegetable

Cuisine: American, Asian

Servings: 2 servings

Ingredients

1 package Bumble Bee SuperFresh® Seared Ahi Tuna

For Rainbow Winter Veggie Toss

1 tablespoon olive oil
1 cup finely diced or riced purple sweet potato
1 cup finely diced or riced cauliflower
1 cup finely diced or riced butternut squash
1 teaspoon minced garlic
1/4 cup fresh lemon juice
2 tablespoons reduced sodi
1 tablespoon finely grated fresh ginger
salt and pepper to season
1 tablespoon lemon zest

Instructions

for Ahi Tuna

To prepare fish, simply remove from the finely sliced fish from the freezer and vacuum pack wrapping and allow to defrost in the refrigerator for 3 hours.

For Rainbow Winter Veggis

Heat olive oil in large skillet to medium-high heat.
Add sweet potato, cauliflower, and squash and saute, stirring frequently, for approximately 5 minutes or until becoming tender.
Add garlic and ginger and cook for 1 additional minute.
Stir in lemon juice and soy sauce and until heated. Season with salt and pepper to taste. Garnish with lemon zest.

Beefy Butternut-Carrot-Coconut Cream Noodle Bowls … Mmmm, Pasta!

Posted on November 14, 2016 by Jennifer FIsher

This post is part of a social shopper marketing insight campaign with Pollinate Media Group® & La Moderna but all my opinions are my own. #pmedia #MyExceptionalPasta #GoldenHarvest http://my-disclosur.es/OBsstV

Noodle night has been a “thing” at my house ever since my boys were toddlers who dared venture only as far as plain buttered pasta. Now all three are teens (one’s nearly 20) with taste buds much more adventurous and welcoming to new ingredients at our noodle nights. Since this mama is a healthy foodie, my family has come to expect my pasta recipes to be packed with as much nutrition and flavor as possible to optimize our active lifestyle. Food is fuel, but it should taste good too!

My healthy pasta recipe today is Butternut-Carrot-Coconut Cream Noodle Bowls with Molasses Steak. For most of us, pasta equates “comfort” and eating it out of a big bowl packed with fresh, flavorful and fit-focused ingredients is not only an edible hug of happiness, but also one of health! I’ve been one to cut carbs here and there, but I always come back to pasta when I need to fuel my long runs, intense workouts or even just jump out of a brain fog. La Moderna Golden Harvest is a brand I’ve been going back to time and time again for my pasta creations. Not only is the consistency, texture and flavor of this 100% Durum Wheat product on point, it’s also a good source of protein (8 grams per serving) thanks to the special selection of high protein wheat that is harvested from desert valleys on Mexico bordering California.

The main protein source for my pasta bowl is sirloin steak that has been soaked in a mollassas marinade, grilled indoors or out, and sliced thinly into bite-sized pieces. While I’ve used lean top sirloin, you could also use any other steak cut that you prefer (such as strip or flat iron) or even heat up leftover roast or brisket. Spinach beefs up this recipe with even more iron in addition to my steak, it’s a must-have mineral this runner girl always needs to cure her fatiuge!

The sauce is super creamy and rich, but surprisingly healthy made of wholesome ingredients including pureed butternut squash, carrots, coconut butter and coconut milk – there is no cheese or traditional milk, so this recipe remains dairy-free. It’s so creamy and rich tasting, it has the texture of an alfredo sauce, but my version it’s so much more sensible for an athlete’s diet. Plus, it’s seasoned with turmeric and ginger which have a host of health benefits to support optimal wellness.

La Moderna comes in many familiar past shapes including spaghetti, elbow, rigate and rotini and you can find them at your local Walmart, that’s where I shop for mine. Check out the product locator before you head out shopping! Also, learn more about the brand and stay up to date on their latest products and promotions by following their social media – La Moderna Facebook, La Moderna Twitter, La Moderna Instagram, and La Moderna Pinterest

Healthy Comfort! Beefy Butternut-Carrot-Coconut Cream Noodle Bowls @LaModernamx #MyExceptionalPasta #GoldenHarvest #Ad

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What is your favorite pasta shape? What is your favorite sauce or toppings? Do you use pasta to “carb-load” ? Please share in the comment below – XOXO, Jennifer

Beefy Butternut-Carrot-Coconut Cream Noodle Bowls

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Beef up your noodle bowl with protein rich pasta and a rich, creamy but healthy dairy-free sauce made from butternut, coconut, carrots and turmeric.

Course: Main Dish

Cuisine: American, Italian

Servings: 4 servings

Ingredients

For marinade & steak:

1/2 cup blackstrap molasses
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 tablespoons ground black pepper
2 tablespoons minced garlic
2 teaspoons dried thyme
2 teaspoons fresh grated ginger
2 teaspoons dried red pepper flakes
1 1/2 pounds top sirloin steak

For Pasta & Sauce:

1 1/2 cups cubed butternut squash
3/4 cups chopped carrots
1/2 cup water
2 tablespoons coconut oil
1 ounce unsweetened coconut butter (aka coconut mana)
1/2 medium sweet yellow onion
1 tablespoon minced garlic
1 tablespoon fresh grated ginger
1 teaspoon ground white pepper
2 teaspoons ground turmeric
1 teaspoon sea salt
2 to 2 1/2 cups unsweetened coconut milk (the kind on dairy shelf next to almond and soy milk)
4 cups chopped fresh spinach
2 tablespoons chopped fresh parsley
2 tablespoons unsweetened shredded coconut
10 ounces uncooked spaghetti I used La Moderna Golden Harvest

Instructions

Whisk together molasses, vinegar, oil, pepper, garlic, ginger, thyme, and red pepper flakes, and pour into plastic zip-top bag containing steaks. Seal tightly and flip a few times to evenly distribute marinade. Set in refrigerator to marinate for 30 minutes to 2 hours, flipping bag occasionally. Preheat gas, charcoal grill or indoor grill pan to 400 F degrees. Remove meat and discard marinade. Season with salt and more pepper to taste. Place steaks on oiled grates and grill for approximately 7 to 9 minutes on one side, or until moisture starts to pool on the top and beef releases easily from grates with tongs. Flip once, grilling on the other side for 6 to 8 minutes or until internal temperature reaches 135 F degrees with instant-read meat thermometer inserted into the thickest part of steak Transfer plates to platter and let rest for 5 to 10 minutes before slicing against the grain, and then cutting again into bite-sized pieces.
Meanwhile, add chopped squash and carrots to microwave safe container and add ½ cup water. Loosely place lid on container or vent with plastic wrap and microwave on high for approximately 4 to 5 minutes or until vegetables softened. Drain water and set aside. In large skillet, add 2 tablespoons coconut oil and bring to medium high heat. Add diced onion and cook for several, stirring constantly, until onions translucent and turning golden brown on edges. Transfer cooked squash, carrots, and onion with garlic to blender. Add ginger, salt, pepper, and turmeric. Pour in 2 cups of coconut milk and pulse until finely pureed. If needed, add up to another ½ cup of coconut milk a splash at a time to achieve desired consistency.
Boil pasta according to manufacturer’s directions on box. Drain but do not rinse. Set aside. Transfer pureed mixture back to skillet to reheat gently over medium-low heat. Stir in chopped spinach and cooked noodles, stirring until combined for about 2 to 3 minutes.
Transfer to individual bowls or serve family style on a platter. Top with sliced beef. Garnish with chopped parsley and unsweetened, shredded coconut.

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Author Archives: Jennifer FIsher

Artichoke Blue Cheese Baked Eggs for Holiday Brunch

Endurance + Speed Marathon Workout and Mizuno Wave Rider 20 Review

Happy Glow Yoga Flow & Cinnamon Apple Scent for Holiday Calm #GladeHolidayJoy

Easy Seared Ahi Tuna with Rainbow Winter Veggie Toss

Beefy Butternut-Carrot-Coconut Cream Noodle Bowls … Mmmm, Pasta!