Live Happy, Live Healthy, Live Now + NOW Foods #Giveaway

This post is sponsored by FitFluential on behalf of NOW Foods.

 I think my new “Live Happy, Live Healthy, Live NOW” shirt sums it all up to a T! When a company whose products you already love, loves you back with double-puffy-hearted hospitality, it’s a win-win-win – for me, for them, for YOU! Recently, I was invited to visit Now Foods at their Midwest Operations Facility and Corporate Headquarters in Bloomingdale, IL (a suburb of Chicago) to learn more about their products lines, core values and mission to “enable people to live healthier lives.” NOW Foods Blogger Immersion 2016 It was a fun and fact-filled two days with a group of other health and fitness influencers.  Of course, we naturally had fit a group workout into the festivities and headed over to Lifetime Fitness for a specially developed HIIT workout that targeted 9 body parts to promote Target’s awesome athletic line called “C9.” That serious sweat session was followed by a bit of relaxing yoga and a delicious post-workout smoothie made with nourishing NOW products. NOW Foods Blogger Immersion 2016 My excitement is bubbling over from seeing with my own eyes how NOW products are made from start to finish and meeting with company executives including Jim Emme (CEO) and Dan Richard (son of founder). Oh, and by the way, please feel free to take a virtual tour of the Midwest Operations Facility yourself! NOW Foods Midwest Operations Facility Not only did I get a chance to tour the facilities, but also got to participate in some fun and educational sessions including a presentation by the lovely Dr. Wendy Bazilian on Food Tribes (more about this in an upcoming post) and impact these different diet choices (like Gluten-free, Paleo, Vegan, etc) have on athletic performance. It was also fun to partake in a DIY session where we made our own Aromatherapy Bath Soak and also Exercise Equipment Cleaning Spray using very versatile and pesticide/herbicide free Now Essential Oils. So, to recap my amazing experience, I want to share with you three awesome things I learned about this honest, totally-transparent and quality-focused company that started out way-back-when in 1968 as a simple health food store.  Also, make sure to read through to the end, they are generously sponsoring an enormous giveaway of products for one lucky reader to win! 1) NOW Foods makes and sells nearly everything on my shopping list! Seriously, I think this company makes almost everything I need to support my healthy living . . . except fresh fruit and vegetables. Not only does Now Foods make a vast array of vitamins, supplements and sports nutrition products (how I first found them), but they also have an impressive selection of personal care and wellness items, essential oils, healthy foods and even natural pet care products! Even though this large company produces so many different items, each individual product is very thoughtfully and carefully made — it’s as if each came from a single-focus boutique operation. There is just that much passion among the employees at this company that has been recognized as one of the “101Best & Brightest” to work in the nation!

Now Sports Plant Protein Complex and Sprouted Brown Rice Protein  Over here to the left, a couple of the protein powders that started my love affair with NOW Foods. Oh, and their food lines is amazing and so many of their products, from BetterStevia™ (it really is better) to gourmet, small-batch Ellyndale Foods™ to  , are the foundation for many of my healthy recipes on the blog including my Kiwi, Apricot and Feta Salad with Hemp Honey Dressing   (I used their organic hemp seeds and avocado oil for this yummy summer dish). Gold Kiwi Apricot & Feta Salad with Honey Hemp Dressing is an easy, elegant and amazingly nutritious addition to your dinner party. Also, the Living Now™  line up is has a nice variety of tasty, junk-free products that make it easier and more convenient to keep a gluten-free diet. Ellyndale Gourmet Oils by Now FoodsWe also had an interesting and informative “oil tasting” led by the adorable and talented Executive Chef in their corporate test kitchen. Apparently, there is a proper way to appreciate the flavor of oils (think wine tasting) and I slurped in little bits of various oils one at a time, from pumpkin seed and almond to olive and sesame, and let them slowly wash over my tongue!  At the end of this taste-test, I have very moist lips as a whipped up a homemade berry salad dressing using the macadamia nut oil.  We also made to-go salads for our travel home that day and packed our jars from a rainbow array of produce, nuts and healthy grains – of course, I went straight to the Organic Tri-Colored Quinoa from  NOW Real Food™ , one of my favorites ( because, when meat isn’t on the menu, this near-celebrity-status seed offers a complete amino acid chain). Jar Salad with Now Foods Tri Colored Quinoa 2) NOW products are a blessing for my body and budget Now Foods products are both affordable AND high-quality — gasp, I know!  These two factors are important to so many of us trying to live, role model and share our passion for the “fit life.” It’s such a common assumption in the natural health food and supplement industry that the more expensive, the better   — not so! In fact, many times (not always), an expensive product is actually quite cheap in quality and just jacked up with a big marketing budget. But NOW Foods never tries to trick you into thinking that you’re getting something you’re not. They don’t waste money (which is ultimately your $) on overkill advertising because they are confident that their products always stand up to the test – literally!

My reaction at the hotel to my bags full of NOW products! High quality and affordable, whoohoo!

My reaction at the hotel to my bags full of NOW products! High quality AND affordable, whoohoo!

Just one example, I can get NOW Whey Protein Isolate for double the amount for half the price (okay, that’s a generalization, but the point is it’s a very good deal) as many other brands I’ve tried – plus the macros are spot on in my opinion, as opposed to many of the other protein powder options out there. Same goes for product after product in their collection of hundreds (if not thousands) of different items. NOW also maintains a highly efficient, low-error operations facility that helps keep costs down.  And, because NOW is privately-owned, they don’t have to jack up prices to please profit-margin focused shareholders – actually, NOW wants to please YOU, even if that means a little less moola in their own pockets 3) NOW Tests to be the Best

NOW Foods labratory

Learning some of the high-tech testing that goes on at the $40M lab at NOW.

So what did I just mean when I just said in #2 that “products always stand up to the test”?  I mean that NOW is highly committed to quality and bringing you the cleanest, safest products. Their 263,000 square foot facility is widely regarded as one of the most scientifically-advanced in the natural products industry. The $40+ million lab of this privately-owned company is simply amazing and is nearly unmatched both nationally and world-wide. I could tell from the giddy grins on the otherwise serious chemists, bio-scientists and other laboratory professionals’ faces that the NOW lab was THE place to be. jennifer now foods facilityNot only does NOW test the quality of their finished products, but they also monitor and maintain quality all through the entire manufacturing process which starts with product development and receiving raw ingredients from vendors and ends with storing in appropriate thermostatically-controlled environments and shipping out from a precision-inspired, highly-streamlined warehouse.  They also keep samples from each batch of products for a lengthy six years to ensure that if there ever is a problem, they can identify and correct immediately. I really appreciate that NOW is very transparent about the make-up of their natural products, ingredient lists and macros for nearly everything on their website. Plus, with all this testing I’ve described – I am 100% confident I’m getting what’s sold. Plus, they stand by their products if there ever is a rare, rare, rare exception.  The overwhelming majority of NOW products certified organic and non-GMO, those few that aren’t are always in the pipeline to meet those standards as soon as viable in the ingredient sourcing process. Feel free to read more about the Must Use Ingredients and Must NEVER Use Ingredients. Join the twitter chat on June 16th (9PM EST) to learn get into the conversation — follow @NOWfoodsand #NOWgetfit Gigantic giveaway of NOW products Enter my giveaway for a huge haul of NOW products, the same two huge bags of items they sent me home with!  It’s so much stuff, I can’t even describe it all – but it’s a bit of everything (probably $200+ at least) and you won’t be disappointed! USA only! Thank you FitFulFocus.com for the photo of loot, because I was so excited to try everything that I forgot to snap a pic! Don’t miss #NOWGetFit Twitter Party 6/16 9pm EST w/ me @NowFoods and @Fitfluential #ad a Rafflecopter giveaway

Asparagus and Feta Egg Scramble – Breakfast in 10 minutes

Are you scrambling to get out the door on time when the sun rises and skipping (or stumbling) right past breakfast? Missing your morning meal is a mistake for sure – I always end up getting “hangry” mid-morning and end up molesting the vending machine. That’s why I like to plan ahead just a bit to have ingredients on hand to make a quick fix like the Asparagus Egg Scramble with Feta Cheese  I’m sharing today or to prep a make-ahead meal  such as my Barn Raiser Beef & Egg Casserole (freezable in individual portions).

sparagus and Feta Egg Scramble is a simple, protein-rich breakfast solution that comes together in 10 minutes.

So, if you’ve got 10 minutes in the morning, you have a whole 600 seconds to get cracking on this Asparagus Egg Scramble with Feta Cheese. If you prep veggies the night before, you might be able to get it done more quickly!  This easy egg recipe also makes a lightning-speed dinner solution on those nights when orchestrating a complicated meal is absolutely, positively out of the question.

This is how to get the speed you need -asparagus, spinach and tomatoes sautés together on the stove top while eggs are scrambled on a nearby burner. When the two skillets are just seconds from being done, just slide out the contents from one into the next and stir!

Asparagus Egg Scramble with Litehouse Foods Feta Seasons

I’ve give this breakfast dish some salty, tangy zip thanks to the distinctive flavor of feta cheese – love using the new Simply Artisan Reserve Feta Cheese Crumbles, the container sprinkles these tiny cheese pieces just like a grated Parm. It’s genius!  Look for it, along with Bue Cheese Seaons in the specialty cheese section of your local grocery store.

I’ll be sharing this recipe on the Expo Floor Sunday morning, Jun 5th,  at the International Deli-Dairy-Bakery Food Show in Houston, Texas. Swing on by, if you’re attending!

Asparagus & Feta Egg Sandwich

Meanwhile, make an easy feat of feasting with the Asparagus Egg Scramble with Feta Cheese recipe! Serve straight from the skillet or spoon atop toasted whole grain toast – I’ve even bookended between bread to eat sandwich-style when rushing out the door. Enjoy!

What is your biggest hurdle getting out the door in the morning? Eggs, how do you take them? Are you running or competing in anything this weekend? Please share in the comments — XOXO, Jennifer

Asparagus & Feta Egg Scramble
Prep Time
2 mins
Cook Time
8 mins
Total Time
10 mins
 
Course: Breakfast
Cuisine: American
Servings: 4 servings
Ingredients
  • 8 large eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1/2 pound asparagus, trimmed and cut int o 1" pieces
  • 1/2 cup matchstick carrots
  • 2 cups packed baby spinach
  • 1/2 pint grape tomatoes, halved
  • 2 ounces feta cheese crumbles I used Feta Seasons from Artisan Reserve
Instructions
  1. In medium bowl, whisk eggs and season with salt and pepper. Set aside.
  2. Spray 12” skillet with cooking spray and bring to medium-low heat. When hot, add eggs and stir fairly vigorously using spatula, for approximately 5 minutes.
  3. In another 12” skillet, add olive oil and bring to medium-high heat. Add asparagus and carrots and sauté for 2 to 3 minutes. Next add spinach, tomatoes and garlic, stirring frequently and continuing to sauté for about 3 additional minutes or until spinach is wilting.
  4. Keep eggs on medium-heat and add sautéed vegetable mixture, stirring to incorporate.
  5. Remove from heat and sprinkle with feta cheese crumbles.
  6. Season additionally with salt and pepper, if needed.

How to Treat Sports Turf Burns + #YourSecretWeapon for Prevention

Giveaway at Bottom of Post!

I have three teenage boys . . . and they have all played soccer. I have seen a LOT of soccer and treated plenty of turf burns. Actually, I hate to say this, but I’m the most turf-burn prone and actually I have had some really bad ones just running at high speed. I’ve learned how to suck up the pain and treat them quickly – if kept clean and moist with an antibiotic cream and sterile bandage (changed frequently), the turf burns actually clear up amazingly fast!

One thing I have learned over the years (after going in for a kid’s health checkup with horrific road burn on my shoulder, arm and side) is that it’s NOT good to use hydrogen peroxide. Hydrogen peroxide can actually damage the tissue further and prevent healing – plus, it hurts like hell to pour it on there, am I right?!

How to Safely Treat Turf Burn on Soccer, Football and Lacrosse Players.

Check out my handy, printable reference on treating turf burn if you or your child to happen to get the big red raspberry of pain. Also, check out his Storelli blog post on Turf Burn Facts and Prevention

One way to prevent turf burn is to not get it at all. That sounds like a no-brainer, but when you’ve got the killer instinct and are completely focused on blocking a shot, kicking a goal or hauling down field to keep position, how rough and abrasive the turf can be isn’t really on the radar. Most players would easily take some nasty burn for the team . . or personal glory!

I’ve discovered BodyShield from Storelli. This Brooklyn, NY based company is one of the soccer industry’s most cutting-edge and exciting new brands. They use proprietary technologies (inspired by extreme sports gear) to create low-profile, high-performance protective gear that helps absorb impact, minimize and prevent abrasions, cuts and nasty bruises. When you have less fear of the game, you can be fearless! If found this to be especially true of one of my kids who isn’t as must as a risk-taker as the rest of the family.

Storelli Next Generation Soccer Injury Prevention GearMy 14 year old has been wearing BodyShield from Storelli for the last two seasons – he can be really fussy about what he wears and how it feels. He’s worn the protective undershirt and head wrap and filed sliders or on the way!

The report back from my sporty mini-me is that it’s easy to gear up in BodyShield, there’s no “weird rubbing” or “too tight” feeling, and  it doesn’t reduce mobility at all – in fact, he says that he usually forgets he’s even wearing the protective gear. And (so important to a middle schooler) it looks cool!

Where Turf Burns Happen Most on Body

The Field Player Sliders use 3mm thick foam technology to protect during tackles and slides without impeding movement. No more fear of abrasions or sudden impacts and no more turf burns on the side and hips (the most common place)!

Oscar Chelsea Soccer Player

Check out professional soccer player Oscar Chelsea sporting the BodyShield Sliders and Sleeveless Undershirt. Stare if you must.

TheFitFork.com SoccerStorelli can be #YourSecretWeapon against turf burns, too! Heck, I’m even thinking about suiting up head to toe for my next Spartan Race.

That’s why I ordered a pair of Women’s BodyShield Sliders designed specifically for female needs) and they finally arrived (see below0 If you use promo code, you can receive 15% off any of everything at Storelli.com – you’re going to want it all!

 

storelli shorts jennifer

Please check out Storelli’s BodyShield protective soccer gear and check out the informative articles on their blog – must-reads if you or a family member is an avid soccer player.50 visa gift card giveaway

Also, don’t forget to enter my giveaway for a $50 Visa Gift Card that you can use for your own Storelli gear, other soccer equipment or whatever you like – just hopefully not on bandages to treat turf burn!

a Rafflecopter giveaway

Mediterranean Beef Pitas Perfect for Summer Protein Challenge

Those Mediterranean people have right, stuffing a pita with hummus and as many vegges as it will hold — of course, you know I had to boost up the protein a bit more with with some beef — a very thinly sliced, lean cut called “sirloin tip” steak. Ask your butcher if you can’t find it or feel free to swap for top sirloin, strip steak or whatever you got! mediterranean beef pita pockets jennifer fox

 

This international inspired “sandwich” is such a quick and easy recipe that will satisfy the whole family — kids and grown-ups can fill the bread pockets with the fillings they like best (feel free to set out a larger variety than just what is listed in the recipe). Can’t you see this being a hunger-busting hit a a pool party or picnic — as people get hungry, they can just swing over to the pita bar and prepare their own meal with a selection of hummus flavors, array of veggies and assortment of toppings like feta cheese, olive slices or tatziki sauce.

Mediterranean Beef Pitas are a quick and easy lunch or light dinner and pack plenty of protein and veggie nutrition!. This 20 minute recipe uses the stir fry cooking method, keeping it quick and low in fat.

This 20 minutes recipe (or less) is done so quickly thanks to stir-frying — a method not usually associated with beef and anything other that Asian food. I love how it keeps the kitchen cool and doesn’t require any added oil in the wok or skillet. Oh, and it’s also a well-balanced but higher-protein meal solution that fits beautifully into the 30 Day Protein Challenge with just 367 calories and 27 grams of protein. And if you’re keeping a gluten-free, lower-carb or Paleo diet, just feel free to ditch the pita and pile the yummy stir-fry beef atop salad greens! Mediterranean Beef Pitas

Last week, it was fun making the Mediterranean Beef Pita recipe on FOX Good Day Austin on behalf of the Texas Beef Council and BeefLovingTexans.com — all the stars must have been in alignment that rainy day, because I didn’t even have one single (and usually inevitable) live television SNAFU. Awesome things happen when you are fueled by beef!

mediterranean beef pita pockets jennifer foxCheck out the video of my cooking segment!

Click here for video!

What would you stuff in a pita? How many times a week do you do a 20 minute meal? How are you kicking off summer? Please share in the comments below – XOXO, Jennifer

Mediterranean Beef Pitas
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 
Course: Main Dish, Sandwich
Cuisine: Italian, Mediterranean
Servings: 4 servings
Ingredients
  • 1 pound beef sirloin tip steak, cut 1/8 to 1/4" thick ask your butcher if you can't find or substitute top sirloin or strip
  • 1 tablespoon lemon pepper
  • 1/2 teaspoon salt
  • 3/4 cup plain or seasoned hummus
  • 1 cup fresh baby spinach
  • 1/3 large cucumber, sliced thinly
  • 1 to 2 medium vine-ripe tomatoes, sliced
  • 1/4 medium red onion, sliced thinly
  • additional vegetables, as desired
  • 1/4 cup crumbled Feta cheese
Instructions
  1. Stack beef steaks. Cut lengthwise in half, then crosswise into 1" wide strips. Combine beef, lemon pepper and salt in medium bowl.
  2. Heat large nonstick skillet over medium-hight heat. When hot, add 1/2 of beef, stir-fry 1 to 3 minutes, stirring constantly. Remove with surface of beef is no longer pink, do not over cook. Repeat with remaining beef.
  3. Spread hummus inside pita pockets and fill with vegetables and beef. Top with feta cheese.
  4. May be served hot, room-temp or cold.

3 Ways to Grill Corn Perfectly this Summer

Raise your hand if you can’t resist corn on the cob !  Not only is this vegetable fun to eat, it’s usually super cheap in the summer season – I just bought a dozen plump, juicy organic ones at Whole Foods for $3 total! Making corn on the cob on the grill is super easy; it’s a must-have at our house for backyard barbecues and casual entertaining. You know it’s on my menu for all the big summer celebrations including Memorial Day, the Fourth of July and our big family reunion!    jennifer grilling cornThere are three main ways to cook a whole ear of corn on the grill, and I’m going to run you through them. But, first, you’ll want to find the freshest corn possible for the yummiest result. Corn sugars undergo enzymatic reactions after ears are picked, slowly converting into less tasty, mealy starches. So, the fresher the corn, the sweeter – all the more reason to make friends with your local farmers.

3 Ways to Grill Corn Perfectly -- the perfect side dish to any backyard BBQ or summer celebration!

Method 1 – Cook Corn in Husk

 Grilling an ear of corn in the husk is so simple and mess-free – the end part of the cob serves as a handle as your peel back the husk dig into the steamed kernels. Notice how I said “steamed” – that’s because this method actually uses water from all the parts of the corn to steam it into tenderness – the grill just serves as the heat source. If the corn is fresh, it won’t need a pre-soak in water. However, if the husk looks a bit dried out, soak the entire ear of corn in water for about 10 minutes before grilling.

How to: Simply place corn directly on the coals or grates of your grill or campfire (heated to about 400F degrees) and cook for approximately 10 to 15 minutes until tender (peel back husk if needed). The outside will be blackened, but inside it’s pure perfection. Peel back the husks; remove the silks and butter and season to your preferences. If you want to get fancy, you peel back husks without taking completely off, remove silks, butter and season and then pull back up the husks before grilling. But, I think this makes it too complicated (and the butter tends to drip out!)

Method 2 – Foil-wrapped

Grilling your corn wrapped in foil is a handy-dandy way to prepare it if you don’t want family and friends to be dealing with charred, messy husks. Again, you are actually steaming it with this method.  Plus, you can easily oil, butter or season your corn before cooking and the toppings won’t drip out . . . and you don’t have to deal with mess and logistics of setting out these perishable condiments if you have a large crowd.

How to: Shuck corn toss away silks and husk. Wrap the corn in heavy duty aluminum foil, with or without flavorings like butter, herbs, salt, pepper, grated cheeses, etc.  Grill right on top of hot coals, or on a grill grate set, turning a few times, about 10 – 15 minutes

Method – Naked

This is my favorite way to prepare corn on the grill because I like the nutty, smoked flavor that a bit of charring on the kernels brings. However, this method is not “steaming” like the other ways to grill corn, so the final result is not quite as juicy and, it can’t be cooked directly on coals. But, I feel like this is how we do it down here in Texas and it tastes so good — yeehaw!

How to: Pull back husks and remove completely or braid and tie off for a decorative effect. Pull away most of the silks – the remaining will burn away on the grill! Cook corn over a medium-hot grill (about 400F degrees) for about 10 to 15 minutes, rotating frequently to prevent burning and encourage all-over light charring. In the last few minutes you can brush with a flavored olive oil and sprinkle with herbs or do that while still warm before serving.

Grilled Corn with Ancho Vinaigrette is a southwestern inspired side dish for your next bbq or summer celebration.

I love serving my grilled corn with slightly spicy-sweet Ancho Vinaigrette – you can get my recipe here:

CalCornia Shrimp Pizza makes a speedy mead for busy weeknights - grill or make in the oven.

I’ve also been known to grill waaaaaaay to much corn and I’ll shear off the kernels and use in recipes like my Cali-Corn-ia Shrimp Pizza!

cooking light cornAlso, check out Cooking Light’s collection of in-season ideas for Cooking with Corn.

So, how do you usually make your grilled corn – foil, husked or naked? Also, do you use those little stab-in handle thingies or just eat right out of hand? Got any corny jokes? Please share in the comments below – XOXO, Jennifer