Zest Up Your Fiesta – Guacamole & Drinks for Spring Parties

Posted on April 13, 2015 by Jennifer FIsher

This post is sponsored by ConAgra RO*TEL.

It’s spring and my family has a lot of things to celebrate in the next couple months. Two of the landmark events we’ll be hosting shindigs for are my Dad’s 70^th birthday and my oldest son graduating from high school! And, of course, there’s Cinco de Mayo sandwiched right between and we like to do that up big in Texas.

Brisket tacos are perfectly paired with RO*TEL’s Rockin’ Guac and a Bud Light Lime-A-Rita!

I need RO*TEL’s Rockin’ Guac and a Bud Light Lime-A-Rita to go with this taco!

I’m pretty low-key when it comes to entertaining, it’s a safe bet that I’ll be serving up burgers, brisket or tacos in my backyard. I have three super-hungry, carnivorous teen boys, for goodness sake! These casual meals always please crowds, are easy to scale up for a super-sized party, and can be mostly pre-prepped so I’m not stuck in the kitchen cooking while all the guests are having a good time. Nothing pairs better with any of these dishes than a creamy bowl of avocado goodness — hurray for guacamole!

I found this delicious recipe for RO*TEL’s Rockin’ Guac that will turn up the volume on your taste buds! The blend of tomatoes and green chilies in RO*TEL add a zesty (but not too spicy) twang to the dip that is to die for. It’s so simple to make you can delegate the job to your kids — you may want to chop the onion first, but they’ll love smashing the avocado. Serve this guacamole as a condiment or topping for the entrée or, better yet, as an appetizer – set out a big basket of tortilla chips and a bowl of RO*TEL’s Rockin’ Guac for a pleasing prelude to dinner.

Try mini bowls of RO*TEL’s Rockin’ Guac so guests can walk around and mingle – this way people won’t have to elbow their way in for a chip dunk or (eek) double dip into the community bowl! For easy clean up, you can even use those little plastic condiment cups. In addition to tortilla chips, I like to set out crunchy, fresh vegetables to dip into guacamole. I can’t help it, I’m a vegetable nerd.

Now, you can’t have guacamole without some sort of cool refreshing drink. I’ll serve up my watermelon ginger limeade or virgin mojito mint tea for the kids and the over 21-year-old grown-ups get Bud Light Lime-A-Ritas all the way around! I love these refreshing adult beverages, they totally remind me of a margarita yet aren’t quite as potent, which is a good thing for lightweight little me. Bud Light Lime-A-Ritas come conveniently in a can, meaning no breakable barware outside when things start to get wild– just throw these citrusy sippers into a tub full of ice as they await their ultimate fate. I’m ready to pop the top on one right now and get the party started!

Fiesta Time! Fast avocado fix with @RO_TEL Rockin’ Guac #ZestyInADash #Ad

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Zest up your fiesta with RO*TEL’s Rockin Guac and Bud Light’s Lime-A-Rita.

Bud Light Lime-A-Rita® is a registered trademark of Anheuser-Busch.

East-West Shishito Pepper and Mushroom Saute

Posted on April 11, 2015 by Jennifer FIsher

Food science nerd alert – I’m talking about umami again. You know, our fifth taste receptor, the newfound “delicious essense” those Japanese waxed so poetically about in the 20^th century. It’s all about the high concentrations of glutamates and nucleotides found in certain foods and how combing these foods creates a meaty, savory crave factor that is just really hard to describe in words. In fact, research has shown that pairing up glutamate and nucleotide rich ingredients magnifies their joint umami effect up to 8 times as much. I’ve found that using a few umami-rich ingredients in healthier recipes is an easy way to create an amazing and indulgent-seeming eating experience.

There was so much umami going on at the beef-centric Live Fire event I attended this week at with friends from BeefLovingTexans.com), I wish I could have taken all of you to this meat extravaganza at the famous Salt Lick in the Texas Hill Country. Did what I had to do as a food blogger and made all the rounds to taste meaty, marvelous dishes from chefs from all over Texas. It’s amazing how versatile beef is – not only are there a zillion cuts to choose from (I even tried tongue), beef can be served up to conjure up a fond memories. Over the night, I felt like I had been at grandma’s house getting a hug from comfort food ( with the pimento cheese grits with burnt ends brisket) to being on an exotic vacation (with the Thai NY strip satay with green mango salad).

Find out more about umami from this past blog post, no need to rehash it all here. I’ve also curated a handy collection of essential umami pantry staples for Mode.com, check that out too! Some of the first foods people mention when asked about umami are steaks, mushrooms, red wine, fermented sauces and aged cheeses. It’s true, all these are delicious pairing. However, did you know that as far as vegetables go, mushrooms don’t have a monopoly on umami. Lot of other veggies are high in umami, including sea vegetables (like kelp), mushrooms, corn, peas, tomatoes, potatoes, peppers, winter squash, green beans, asparagus, Brussels sprouts, Swiss chard and kale.

Check out my vegetable-packed recipe for East-West Shishito Pepper, Mushroom and Corn Saute. Almost all the ingredient are umami-rich and it tastes super “meaty” just on it’s own – but I’ve used as a topping for brisket tacos and steak, and it was pure heaven.

East-West Shishito Pepper and Mushroom Saute

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

This easy saute of mild peppers, mushrooms, corn, and onions will rock your socks off with bold umami taste! Great as a vegetarian dish but also fantastic atop a steak or beef taco.

Course: Condiment, Side Dish

Cuisine: Asian, Southwestern

Servings: 4 servings

Ingredients

2 teaspoon olive oil
2 cups chopped shishimo peppers or other mild green pepper or other mild green pepper
1/2 cup chopped sweet onion
2 ears corn peeled and shucked
2 cups sliced baby bella mushrooms
1/4 cup soy sauce
2 tablespoons fresh chopped cilantro

Instructions

Heat olive oil in large skilled over medium-high heat.
Add peppers and onion and saute for 2 minutes, or until softening.
Add thawed corn and mushrooms to pepper mixture and continue to saute for another 3 minutes.
Add soy sauce and stir until vegetables coated, cook for about 30 more seconds.
Sprinkle with cilantro and serve as a side, on a salad, steak or taco.

Recipe Notes

This easy saute of mild peppers, mushrooms, corn, and onions will rock your socks off with bold umami taste! Great as a vegetarian dish but also fantastic atop a steak or beef taco.

Blackberry Melon Smoothie Bowl – #ILoveSilkSoy

Posted on April 7, 2015 by Jennifer FIsher

It’s fantastic there are so many alternative milk options at the market these days, there is seemingly something for everyone! However, it can sometimes become overwhelming to decide which carton to grab, but I can always count on Silk Original Soymilk to be a great option for me and my family.

One of the things I love most about Silk Original Soymilk is that no other dairy-free milk brand offers more protein ounce for ounce! I’m a huge advocate of getting enough protein and portioning it at optimal times through the day – just read my recent post on the #proteinchallenge. Each 8-ounce serving of Silk Original Soymilk has 8 grams of heart-healthy, plant-powered protein and a creamy, yummy taste. And because Silk is plant-based, it’s naturally low in saturated fat and has no cholesterol and also has 50% more calcium than dairy milk.

I also am a big fan of the Silk Light Vanilla Soymilk — so yummy in coffee, tea and smoothies. With that hint of vanilla flavor and fragrance, everything tastes like a treat splashed with a bit of this silky goodness.

My three active teen boys can drain a carton of milk faster than I can scream “wait, save some for your cereal in the morning!” That’s why I stock the fridge with multiple cartons and am thankful I don’t have to worry about them filling up on junk beverages like soda, corn-syrupy “juices” and even some of those surprisingly sugary sports drinks.

I like to use either Silk Original Soymilk or Silk Lite Vanilla Soymilk as the starter for my smoothies – the ingredients that can blend into Silk is only limited by my imagination (and the size of the blender pitcher)! Today, I’d like to share my take on the latest craze of smoothie served in bowls — SMOOTHIE BOWLS! I think you’ll love my creamy Blackberry Hemp Melon Smoothie Bowl that is perfect for a plant-powered breakfast, post-workout snack or refreshing and more mindful take on dessert.

Blackberry Hemp Melon Smoothie Bowl Recipe

1/2 cup frozen and thawed or fresh blackberries
1/4 cup old-fashioned oats
½ frozen banana
1 cup cantaloupe cubes (frozen if possible)
1 cup Silk Original Soymilk or Lite Vanilla Soymilk
Couple drops of Stevia natural liquid sweetener
½ scoop vanilla protein powder (optional)
Ice, if needed
1 tablespoon shelled hemp seeds (hemp hearts)

Divide blackberries in half. Use back of fork or muddler to smash up one portion of blackberries into a “sauce.” Set aside.
Add oats to blender, pulse until ground up and powdery.
Add frozen banana, cantaloupe cubes, soymilk, stevia and protein powder (optional) to blender. Blend for a minute or so until everything well combined and smooth. Blend in ice if consistency needs to be thicker.
Pour smoothie into bowl and drizzle with muddled blackberries, remaining whole blackberries and sprinkle with hemp seeds.
Serves 1.

Must Make This! Blackberry Melon Smoothie Bowl @LoveMySilk #ILoveSilkSoy #Ad

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If you’d like to try Silk or fall back in love with it again, head over to Silk and nab a coupon before you head off to the store.

p>This conversation is sponsored by Silk. The opinions and text are all mine.

Ignite MY Fight! Running Shoes, WOD and CrossFit Games Open

Posted on April 5, 2015 by Jennifer FIsher

Why am I jumping the in bluebonnets? Well, for a couple reasons – it’s finally spring and the sun is OUT, the 5-week CrossFit Games Open is OVER (mini recap below) and I have a snappy new pair of running shoes to keep my feet happy and hopping.

First, let me tell you about the shoes – love them! They are called Puma Ignite, a super responsive running shoe that features cushioning to disperse impact while providing energy return to help make me faster. Usain Bolt wears them, so enough said! The uppers are not only attractive and available in a range of color combos, but these shores are made with lightweight materials to provide a super comfort with a light ride – the average weight is 8 ounces. As a neutral and efficient runner, I often run in really light shoes for speed work and shorter tempo runs – but definitely enjoy the little extra oomph of these Puma Ignites for everyday runs through the neighborhood and logging lots of miles on the road. I’ve also worn these shoes to the gym and Crossfit and have found them to provide enough cushioning combined with flexibility for explosive box jumps, burpees and jumping rope.

Speaking of CrossFit, here’s my quick rundown on the 2015 Crossfit Games Open that just ended a week ago. First of all, I swallowed my pride and I decided to compete in the new scaled division this year and am so glad I did. Last year, in a couple of the RX’d WODs, I just plain ran into a wall where I physically could not perform the task – mainly, I’m talking about the heavier Olympic lifting. For example, last year I remember on the deadlift ladder, I knocked off the sets of 95lb, 135lb and even 155lb deadlifts, but then had to just stand there and watch the clock tick away helplessly because there was no way I could deadlift 185 lbs once, let alone the 20 times I needed to get back to the box jumps.

So, my point here is that in the scaled division I was actually able to get after it in the workouts for a maximum personal effort – that made it much more fun (if one can call quivering quads, raw palms and sore-for-days shoulders “fun”)! It was still HARD! The exiting part is that at the end of the five weeks, I actually placed 12^th in the South Central states region in my age group and even won 1st in the 15.3 WOD! My worst workout by far (and really hurt me in the rankings) was the 15.1B where after completing a full workout, you immediately had to get the bar overhead with a max load. I never expected how trashed my arms would be and I really failed on this one – I also rarely try to PR any of my lifts (usually just keeping everything low with lots of reps). Next year I know what I need to focus on!

Are you ready to IGNITE your next workout? I’ve put together this Don’t Stop (Ignite Your Fight) Workout that will test your stamina and strength, both mental and physical. Don’t stop, don’t give up half way through — you’ll be on fire, but in a good way! Also, check out the Puma Ignite running shoes if you are looking for a great pair that will take you from a morning run to an afternoon at the gym.

Try Don’t Stop WOD + Find Out How I Survived #CrossFit Games Open #PUMA #IGNITEaustin #Fitfluential

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Do you wear the same shoes for running and working out — or do you buy activity-specific footwear? Please share in the comments!

This post is sponsored by FitFluential on behalf of PUMA.

Candied Meyer Lemon Cake with Blackberries – Paleo and Gluten Free Recipe

Posted on April 3, 2015 by Jennifer FIsher

I never paid much attention to Meyer lemons until recently – I mean a lemon is a lemon is a lemon, right?! Well, come to find out, not all lemons are created equally. The Meyer lemon is a soft-skinned citrus fruit that looks a lot like a 10-cent lemon, but actually tastes like sweet million bucks. That’s because the Meyer lemon is actually a lemon crossed with an orange, taking some of the acidic bite. Even though Meyer lemons are more fragrant and sweeter, they’re still a bit tart and better balanced in a recipe.

I got my Meyer Lemons from Friedas.com!

Use the perfect pucker of Meyer lemons in cocktails, with chicken piccata, in salad dressing, to make a sweeter lemon curd, or alongside fish and seafood – or even better, use them to make my delicious Candied Meyer Lemon Honey Cake with Blackberries (it’s also Gluten-Free). I was inspired by a lemon cake recipe I saw in the Food Network Magazine, but of course I tinkered with it to make it my own! I made this cake to take to Easter dinner at my Aunt’s house — it’s just bursting with spring flavor and a beautiful sight to behold.She’s going to love it.

By the way, if you don’t have time for cake-making, you can get a quick fix with my Blackberry Lemon Smoothie.

Notes about the recipe:

If you are unable to get your eggs to the glossy peak stage, don’t worry the cake will still taste just as delicious (it just won’t be quite as fluffy – it’s a denser cake anyway).
Do not skip the steps of simmering and draining the lemon slices three times. It seems redundant, but you are boiling off the bitterness from the pith and acid from the lemon flesh. The result is lemon peel that is delightfully tender, edible and yummy.
Feel free to swap out raspberries for the blackberries in the syrup and garnish.

Candied Meyer Lemon Honey Cake with Blackberries

Prep Time

15 mins

Cook Time

50 mins

Total Time

1 hr 5 mins

This gluten-free dessert recipe is bursting with flavor - lemons and blackberries make perfect for Easter, graduation and other spring celebrations

Course: Dessert

Cuisine: American

Servings: 8 servings

Ingredients

1/2 cup coconut oil
1 3/4 cup almond flour (meal)
1/3 cup coconut flour
1 1/2 cups palm sugar divided
2/3 cup honey
4 large Meyer lemons or regular lemons will do
1 teaspoon pure vanilla extract (zest 2 lemons and squeeze juice / slice other 2 lemons very thinly)
6 large eggs (divided separately into 4 yolks (discard 2 yolks) and 6 egg whites
1 pint blackberries divided

Instructions

Pre-heat oven to 325 F degrees. Line bottom of 9-inch springform pan with parchment paper and spray top of paper and sides of pan with coconut oil cooking spray (or just rub with coconut oil).
In medium bowl, whisk together almond flour, coconut flour and salt in medium bowl. Set aside.
In a large bowl, add ½ cup sugar, 1/3 cup honey, zest from 2 lemons, 4 egg yolks, vanilla and olive oil. With mixer on medium, beat for 2 – 3 minutes until smooth and creamy.
With mixer on low, slowly add almond flour mixture to egg mixture bowl, beating until just combined (don’t over beat).
In a clean bowl, add 6 egg whites that are at room temperature. With mixer on medium, beat for approximately 1 minute or until foamy. Add in ½ cup sugar and beat on medium-high for another 3 minutes or until glossy peaks have formed.
Scrape ½ of egg white peaks into almond meal and gently incorporate by hand with spatula. Add the remainder of egg whites and stir until mostly combined.
While cake is baking, make candied lemons by adding 2 thinly sliced and seeded lemons to small saucepan and cover with water. Bring to a boil and reduce heat to simmer for 3 minutes. After 3 minutes, drain water and refill with fresh water on lemons. Simmer for another 3 minutes. Repeat this process a 3rd time to remove bitterness from pith.
After lemon slices have been simmered and drained 3 times, add 1 cup of fresh water, remaining ½ cup sugar, remaining 1/3 cup honey and the juice from 2 lemons. Bring to a boil over high heat and then reduce to medium and simmer for 20 minutes, stirring occasionally.
Use a fork to transfer lemons to plate and let cool. Keep lemon syrup in saucepan and add 1/2 of blackberries. Simmer over medium for an additional 10 minutes, mashing up blackberries with fork.
Remove cake from springform pan, using a knife to loosen sides before unlatching. Transfer cake to serving platter and brush top of cake with blackberry syrup. Top cake with candied lemon slices, fresh blackberries and drizzle with remaining blackberry syrup (or reserve leftover syrup for another use).

Recipe Notes

If you are unable to get your eggs to the glossy peak stage, don’t worry the cake will still taste just as delicious (it just won’t be quite as fluffy – it’s a denser cake anyway).
Do not skip the steps of simmering and draining the lemon slices three times. It seems redundant, but you are boiling off the bitterness from the pith and acid from the lemon flesh. The result is lemon peel that is delightfully tender, edible and yummy.
Feel free to swap out raspberries for the blackberries in the syrup and garnish.

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Author Archives: Jennifer FIsher

Zest Up Your Fiesta – Guacamole & Drinks for Spring Parties

East-West Shishito Pepper and Mushroom Saute

Blackberry Melon Smoothie Bowl – #ILoveSilkSoy

Ignite MY Fight! Running Shoes, WOD and CrossFit Games Open

Candied Meyer Lemon Cake with Blackberries – Paleo and Gluten Free Recipe