Dragon Fruit Coulis Fish with Pink Rice Vermecilli

Posted on September 27, 2016 by Jennifer FIsher

Make dinner “Pretty in Pink” with this lovely and light recipe for Dragon Fruit Coulis Atlantic Cod with Pink Rice Vermicelli. Dragon Fruit is just so fabulous and exotic, I get woozy with excitement when I find some beautiful ones at the market just waiting for loving attention. This easy-to-make fish dinner is as delicious and nutritious as it is lovely to look at — how fun would it be for a spa party, girl’s night in, special celebration or even just an impressive (and simple) weeknight dinner. I don’t like my food to look or taste boring, do you?!

I get my Atlantic Cod and other fish and seafood from SizzleFish.com. Their flaky, white cod is caught on Georges Bank off New England and Nova Scotia – they chose only premium fish for customers and they never try to pass of Pacific Cod (a completely different, cheaper variety of fish) as some other vendors do. I love this company that makes it quick and easy to make a healthy meal with their flash-frozen seafood collections. These assortments of high-quality fish, shrimp and other seafood are mindfully sourced from the best the world has to offer and shipped straight to my front door in perfectly –portioned, individually vacuum-sealed pouches. SizzleFish.com is the perfect way to make sure there is always quality protein around for muscle-making.

****Note: While I used Cod, you can use any type of firm, white-fleshed fish for this recipe. Also, mung cellophane noodles can be swapped for the rice vermicelli

Do you know much about the Dragon Fruit? It’s also referred to as a Pitaya, Strawberry Pear or Mood Flower and is the unusually striking fruit of a cactus – don’t worry, there are no thorns or stickers on it! There are different types of Drago Fruit – pink or yellow exterior and white or magenta interiors speckled with tiny edible seeds. Despite their showy appearance, the taste is quite mild, similar to a kiwi –the purple-pink fleshed ones will actually stain your hands — and I took advantage of that dye-like property for the creation of my Pink Dragon Fruit Rice Noodles.

Pretty in Pink! Dragon Fruit Coulis Fish w/ Pink Rice Vermicelli @sizzlefishfit

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Have you ever tasted a dragon fruit? What is your favorite color? Please share in the comments below — XOXO, Jennifer

Dragon Fruit Coulis Cod with Pinkened Rice Vermecilli

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

In 15 minutes, you can make a "Pretty in Pink" fish dinner that is almost to beautiful to eat -- but please do, this recipe is tasty and healthy!

Course: Main Dish, Pasta

Cuisine: American, Asian

Servings: 2 servings

Ingredients

2 4-oz filets Atlantic Cod I get mine from sizlefish.com
1/2 teaspoon pink himalayan salt
2 teaspoons cocount oil
1 cup cubed pink dragon fruit can use frozen, thawed
3 - 4 cups hot water
4 "nests" rice vermecelli
1/4 cup white white
1 tablespoon rice vineager
1 teaspoon Sriracha
Noodle Garnishes: Edamame beans, green onions, bean sprouts, etc

Instructions

Rub fish with salt on all sides.
Heat coconut oil to medium high in small skillet. Add fish and cook for 2 to 3 minutes on each side or until flaky and no longer transparent.
Meanwhile, add dragon fruit and noodles to large bowl and top with very hot, almost boiling water. Let this soak for 3 to 5 minutes or until noodles softened.
Carefully remove "nests" of noodles. Pour liquid through small-mesh strainer to reserve dragon fruit. Set noodles aside.
Remove fish from skillet. Add reserved dragon fruit, white wine, vinegar, and sriracha and cook for several minutes over medium high until fruit breaking down and liquid reduced.
To serve, place fish on noodle nest and top with dragon fruit coulis. Add additional vegetables if desired.

BBQ Beef Bean & Sweet ‘Tater Taquitos #TexMexAndFlex

Posted on September 26, 2016 by Jennifer FIsher

We are up to our chin guards in football season, so I’ve kicked up my family-friendly, meal-prepping madness into overtime. With just a little “overtime” work on Sunday, I can prepare a couple batches of my BBQ Beef, Black Bean and Sweet ‘Tater Taquitos and have enough for a couple quick-fix, weeknight dinners and leftovers for snacking on the big game day. By the way and sorry for the questionable rhyming (haha), I originally developed these onfleek-o taquitos for BeefLovingTexans.com, so check it out!

While my teenage boys and their always-hungry friends are munching what they assume to be merely crispy, crunchy, cheesy, beefy taquitos (rolled small tacos by any other name!), I snicker in silent satisfaction knowing I’ve snuck in some wholesome nutrition to fuel their busy, active bodies. Lean beef for muscle-making protein and iron, beans for even more protein plus fiber, and sweet potato in a whole grain tortillas for a double-whammy of healthy complex carbs for long-lasting giddy-up-and-go. As Guy Fieri would say in his own punderful way, “You can’t beato these taquitos!”

These tasty taquitos can be devoured right out of the oven, or freeze a batch and then just toss in the oven (or toaster oven!) on those endless days that have gone into double overtime. This is an easy way to pass the proverbial ball over to the kids and let them do some quarterbacking in the kitchen.

Just add a simple side salad and your favorite Texas-style condiments like guacamole, sour cream, pico de gallo and barbeque sauce.My Mojo Citrus Guacamole makes a tasty team up!

One the taquito innards are made, assemble by adding a spoonful in the middle of a whole grain tortilla, rolling up and baking (no frying here and they are still super crunchy). While corn tortillas are traditional for taquitos, I’ve found that the corn-flour “mix” tortillas are more pliable and less prone to crack. If needed, insert a toothpick to keep tortillas secure, but don’t forget to remove before serving!

So OnFleek-O! A BBQ Beef Bean and Sweet ‘Tater Taquito #TexMexAndFlex

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Enjoy!

Favorite football team? Any football players on the family roster this year? Favorite thing to roll in a tortilla? Please share in commets! XOXO , Jennifer

BBQ Beef, Black Bean & Sweet 'Tater Taquitos

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

Roll up healthy dinner plans pronto with fit and fresh BBQ Beef, Bean &Sweet Potato Taquitos - a quick dinner or snack solution. Double batch for freezer!

Course: Main Dish

Cuisine: American, Mexican, Southwestern

Servings: 6 servings (20 taquitos total)

Ingredients

1 pound lean ground beef
1 teaspoon minced garlic
1 packet taco seasoning
2 teaspoons chili powder
2 tablespoons water
1 tablespoon additional olive oil for serving
1 medium sweet potato, finely chopped (approx. 2 cups)
`1 15-oz can black beans, drained and rinsed
1/3 cup spicy bbq sauce
8 ounces Mexican Blend shredded cheese (2 cups, divided)
20 count corn-flour “mix” tortillas, 8" to 9” diameter
baking spray
Optioan Garnish: guacamole, bbq sauce, sour cream, etc

Instructions

Preheat oven to 400 degrees F.
In large skillet, brown ground beef over medium-high heeat, add minced garlic in last 2 minutes of cooking. Drain fat and excess water. Mix in packet of taco seasoning and chili powder and 2 tablespoons of water (do not add amount of water taco season packet calls for). Stir and cook for an additional 2 minutes. Transfer cooked beef mixture to large bowl.
Add olive oil to same skillet (okay if beef residue stays in there). Bring to medium-high heat and saute diced sweet potatoes for 4 to 5 minutes or until softened and browning. Add sweet potatoes to bowl with beef mixture.
Add rinsed and drained beans to beef bow. Make sure beans have drained well to prevent soggy taquitos. Let entire mixture cool down for 5 to 10 minutes.
Gently stir in BBQ sauces and 1 ½ cups of cheese.
Working one at a time, transfer tortilla to a work surface; place scant 1/3 cup beef mixture into center of tortilla. Bring the bottom edge of the tortilla tightly over the filling, rolling from bottom to top until the top of the tortilla is reached. Secure with toothpick. Repeat with remaining tortillas and filling.
Place taquitos onto rimmed sheet sprayed with baking spray. Spray tops of taquitos with baking spray and bake until crisp and cheese has melted, about 12-15 minutes.
To reheat from frozen, heat oven to 375 F degrees and place taquitos on rimmed sheet sprayed with baking spray. Lightly cover tops of taquitos with foil and bake for 15 minutes. Remove from oven and spray tops of taquitos with baking spray, increase heat to 400 and bake for another 5 to 10 minutes until crisp, cheese has melted and tops are brown.

Pumpkin Vanilla Chai Protien Oats + #Giveaway for Hot Cereal / Rice Cooker

Posted on September 22, 2016 by Jennifer FIsher

This post and giveaway sponsored by Hamilton Beach, however all opinions, comments, content and enthusiasm are my own.

One morning this summer I made a family favorite recipe for Pumpkin Protein Muffins. When the kids woke up to the amazingly “autumn” smell of cinnamon, nutmeg and pumpkin baking, they were disoriented. . .. but excited, nonetheless.! “Is it already Thanksgiving, mom? Did we sleep through the first day of school and Halloween and wake up in the middle of the fall holidays?”

By the way, I’m giving away a really awesome Rice & Hot Cereal Cooker from Hamilton Beach this week – this counter top appliance will Change. Your. Life. Hop to the bottom of the post to enter.

That got me to thinking. Why DO we primarily limit cooking and baking with pumpkin to the months of September through December? While fresh pumpkins may be seasonal, the canned puree is equally as nutritious and a heck of a lot more convenient. Pumpkin ( a fab source of fiber, vitamins Vitamin A, and healthy complex carbs) is a veggie I’d like to see more of in my life for the entire year! And, so here I am in September, as cliché as it may be, sharing a pumpkin recipe – but, good gourd, this one is workable into anyone’s busy schedule, 365.

Pumpkin Vanilla Chai Protein Oatmeal – why, hello creamy pie-and-coffee-shop inspired morning concoction that is actually as nourishing as delish. I’ve used a blend of old-fashioned oats mixed with my favorite seeds (hemp, chia, flax, pumpkin – you can tweak as you like) along with pumpkin puree, creamy almond milk, and vanilla protein powder to bring each serving into the approximate 25g protein range which is what I strive for at my morning meal

***Please note, the recipe nutrition will vary based on the protein powder you use (I used Vanilla Whey Isolate from Now Foods) and mix ins (I used the Triple Omega Seed Blend from Now Foods) . With just 288 calories per hearty serving, I’ve kept this sugar-free recipes under 300 calories buy using my preferred cup-for-cup measure sugarless sweetener (Sugarless Sugar Baking Blend from Now Foods).

In a rush? This recipe takes less than 15 minutes to prepare. If you’re in a super morning rush, set everything out in the rice cooker (except the perishables) the night before and finish off in the morning. Oh, and did I mention that there is caffeine built right into this recipe thanks to steeping chai into the liquid used to make oatmeal. It’s genius. Of course, please use caffeine-free tea if you are sensitive.

Did you notice how I alluded to a Rice Cooker? The convenience factor here is that I’ve made this pumpkin oatmeal recipe in a Rice Cooker! You heard me right – rice cookers aren’t just for cooking rice anymore, you can make some amazing recipes in a rice cooker like cheesy grits, steamed salmon with rice and veggies, chocolate cakes and more! I’ve made my recipe in the 4-20 Cup Rice and Hot Cereal Maker from Hamilton Beach, it’s the best small kitchen appliance evahhhhh! I’m giving one away, jump to bottom of post to enter!

I resisted getting a rice cooker for a really long time, thinking it would just hog up space in my cabinets and rarely get used – not the case! It’s more of a “multi” cooker than a “rice” cooker and I it at least once a week to prepare a meal for the family – even my teens know how to make simple recipes for dinner in it. Plus, with a 20-cup capacity, it’s perfect for meal planning – I often double or triple my batches of rice, quinoa, oats or whatever I have going in in the cooker and then freeze portions for later in the month. It’s a busy mom’s best friend!

Make pumpkin protein oats + enter my multi-purpose Rice Cooker giveaway @hamiltonbeach #spon

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Have you cooked anything unusual in a rice cooker? What is your favorite fall flavor? Should pumpkin be a year-round thing? Please share in the comments – XOXO, Jennifer

Enter Giveaway Here:

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Pumpkin Vanilla Chai Protein Oatmeal (Rice Cooker)

Prep Time

2 mins

Cook Time

13 mins

Total Time

15 mins

Enjoy the delicious flavor of pumpkin in a warm and nourishing bowl of oatmeal that has been pumped up with protein powder and seeds. Whips up in 10 minutes in rice cooker!

Cuisine: American

Servings: 4 servings

Ingredients

1 cups unsweetened Vanilla Almondmilk
1 1/4 cup water
3 chai tea bags
1 1/2 cups old fashioned oats
1/4 cup "nutrition boosts" like seeds, nuts, etc I used blend of chia, hemp and flax seeds (can sub additional 1/4 cups oats)
1 cup vanilla protein power of choice I used a whey
1/4 cup “cup-for-cup” measure equivalent sugar baking blend
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup unsweetened pumpkin puree (not sugary pie filling)
Optional Garnishes Greek yogurt, pumpkin seeds, honey pecans, etc.

Instructions

Add almond milk, water and tea bags to large glass measuring cup and microwave until hot, approximately 3 minutes. Remove from microwave and let steep another 3 minutes. Discard tea bags and set liquid aside.
In bowl of rice cooker, add oats, nutrition boosters (seeds, etc), protein powder, sugar substitute, cinnamon and nutmeg. Mix together until combined.
Add pumpkin to bowl and pour in milk/tea mixture. Mix together until everything combined.
Put lid down on rice cooker. Set timer for “heat/simmer” for 5 to 10 minutes until thickened to desired consistency. I prefer mine thicker!
Serve warm in bowls with Greek yogurt and pecans or other garnishes. May store leftovers in refrigerator for days or in freezer for 6 months.
To make in microwave, place all ingredients in 2 quart lidded casserole and microwave on high for 4 to 6 minutes, stirring halfway.

Lower-Fat Blue Cheese & Fire-Roasted Tomato Queso – Good Game Day Grub!

Posted on September 19, 2016 by Jennifer FIsher

Football parties, tailgating and fall season gathers require dip to draw people together. Just think of all the great gossip, high-fiving and friendly smack talk that has gone down in, what I like to call, the “Chip and Dip Zone.”

But, maybe you hesitate to enter the ZONE for fear of the cheesy dip – is it made of mystery processed “cheese,” loaded with fat upon fat, or just boringly bland? I’ll admit, these thoughts cross my mind, especially flashbacks of tepid fake orange stadium cheese on stale round tortilla chips. That’s why I came up with my Lower-Fat Blue Cheese & Fire-Roasted Tomato Queso – it’s bold and it’s better for you made with REAL ingredients.

I think you’ll definitely widen your mind (and mouth) in appreciation for my Blue Cheese & Fire-roasted Tomato Queso. This unique cheese dip marrieds the audacious attitude blue-cheese with the smoky laid-back goodness of tomatoes roasted over flames. I’ve used my fav brand of blue cheese (Simply Artisan Reserve Blue Cheese Crumbles) and canned fire-roasted tomatoes which. Of course, canned tomatoes are convenient and taste great in recipes, but did you know that they contain more lycopene (a free-radical destroying antioxidant) than those fresh off the vine? It’s true!

While this cheese dip recipe requires a whisk, it’s quite easy prepare, coming together in just 15 minutes or less– and you can keep it warmed for a party but pouring into a small slow cooker. It was first whipped up to celebrated International Beer Day with Litehouse Foods. Using low-fat dairy products help keep this snack sensible in moderation and, if you are on a gluten-free diet, it is easy to swap out flour used in the roux with a gluten-free flour blend (I use Living Now Gluten-Free All-Purpose Baking Flour, it’s inexpensive and provides the right texture for my recipe)

Serve Lower-Fat Blue Cheese & Fire-Roasted Tomato Queso with veggie sticks, artisan chips, or chunks of crusty bread. I’ve even reheated the leftovers and poured over cooked zoodles and topped with shrimp for an impromptu “pasta” dinner.

If you are hosting a huge football party, you might want to consider adding my Healthy Snack Stadium to your spread of snacks, appetizers and game-day grub.

[Tweet Not yer stadium cheese dip! Lower-Fat Blue Cheese & Fire-Roasted Tomato Queso #fitfluential #livinglitehouse”]

What football team(s) are you rooting for this season? Are you typically an at-home or stadium spectator? Please share in comments, xoxo Jennifer

Blue Cheese & Fire-roasted Tomato Queso

Cook Time

15 mins

Total Time

15 mins

Up your game day grub with this lightened up queso featuring the bold flavors of blue cheese and flame-kissed tomatoes. It's even a winner at dinner served over zoodles or pasta!

Course: Appetizer, Pasta

Cuisine: American, Italian

Servings: 10 servings

Ingredients

2 1/2 cups reduced-fat 1% milk
2 tablespoons butter
2 tablespoons all-purpose flour can sub gluten-free all purpose blend
4 ounces crumbled blue cheese
1 tablespoon Itlalian herb blend
1/2 teaspoon dried red pepper flakes
1/2 cup thinly sliced green onions, both white bulbs and green tops
15 ounce can petite cut tomatoes, drained
Sea salt and freshly ground black pepper, to taste
6 ounces shredded low fat mozzarella

Instructions

In a medium saucepan over medium-low heat, warm milk (without boiling), stirring occasionally.
At the same time, heat butter in a large, heavy-bottomed saucepan over medium heat until melted. Add flour to melted butter and whisk continuously, cooking until it is bubbling and has turned lightly golden brown, 3 to 4 minutes.
Stream in heated milk, whisking continuously, and continue to cook over medium heat until mixture bubbles and thickens slightly. Add cheeses and whisk well until melted smooth and incorporated. Add Italian Herb Blend, dried red pepper flakes, green onions and drained tomatoes, stirring until combined.
Season with salt and pepper to taste. Pour into serving bowl and garnish as desired.

Almost Time for “If Girls Ran The World” Virtual Run – Join Team TheFitFork!

Posted on September 18, 2016 by Jennifer FIsher

Did you see my post in late August about my partnership as a Role Model in the upcoming If Girls Ran the World (IGRTW) virtual running event? I case not, I wanted to share more info and provide a gentle nudge to join me in this important female-focused cause that runs the entire month of October 2016.

It’s going to be starting in just a few weeks, don’t miss out! Here are some questions you may have:

What is IGRTW? IGRTW is a non-profit that supports girls and women around the world by providing tools, skills and opportunities they need to rightfully pursue a safe, happy, healthy and abundant life. The virtual running event is happening the entire month of October with a special day dedicated on October 11^th. Participants around the country join virtual teams and will be each logging miles, supporting each other and the cause, and raising funds for charities that support women and girls.

What charity does IGRTW benefit? Well, as a Role Model and team captain, I was allowed to choose the charity that was the closest to my heart. I chose the The Hunger Project, a strategic non-profit dedicated to the sustainable end of world hunger. Their vision is a world where every woman, man and child leads a healthy, fulfilling life of self-reliance and dignity and they rely on native women as the major change agents within communities receiving aid.

Is The Hunger Project the only charity? No, there are many others – Girls in Tech, Susan G. Komen and Every Mother Counts are examples of others. Check out the others here.

What’s in it for participants? First, you get to help empower women at the grassroots level and have the opportunity to donate or raise funds yourself to maximize the impact (but this is optional). Second, you will be motivated to exercise every day from Oct 1 to Oct 31 to help keep the movement going. Third, there is registration swag, the opportunity to win cool fitness-related prizes and more.

Do I have to actually run? Of course not, but if you can great! You can also ride a bike, row, walk or do something else to log miles – and YOU set the mile goal so that it remains totally attainable, whether 1 mile or 1000 miles. We want this to be a win-win for everyone! If you aren’t physically able to exercise, your support (financially, cheerleader-wise or any other way you see fit) is completely welcomed!

I hate to beg, but I’d be honored and humbled to have you join my team. Please register for the If Girls Ran the World virtual running event and join my team. I hate to hit you up, but nce you read through mission of If Girls Ran The World and The Hunger Project, I’m pretty sure you’ll want to chip to the cause a bit. It doesn’t have to be a lot – even $5 or $10 would help me get to my goal of raising $500. But, please note, you don’t have to donate to join my team – just join for the running support if you like!

Is there a discount code? Yes, use code BFF at REGISTRATION to save 50% — which makes the event only $12.50.

How do I join your specific team? After you register, go to Team Jennifer – TheFitFork.Com and join, that’s it! Drop me an email if you have questions or troubles at jennifer@thefitfork.comb

Pretty please, xoxo, join my #IfGirlsRanTheWorld team October Virtual Run @ifgirlsranworld #sweatpink #spon

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Thank you so much for reading all the way through and for your consideration of this important cause! If you have troubles signing up or joining my team, please send me a message at jennifer@thefitfork.com Love ya! XOXO – Jennifer

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Author Archives: Jennifer FIsher

Dragon Fruit Coulis Fish with Pink Rice Vermecilli

BBQ Beef Bean & Sweet ‘Tater Taquitos #TexMexAndFlex

Pumpkin Vanilla Chai Protien Oats + #Giveaway for Hot Cereal / Rice Cooker

Lower-Fat Blue Cheese & Fire-Roasted Tomato Queso – Good Game Day Grub!

Almost Time for “If Girls Ran The World” Virtual Run – Join Team TheFitFork!