Summer Loving | Green Chile & Pork Stuffed Zucchini Recipe

Posted on June 6, 2013 by Jennifer FIsher

Blogging about healthy food has its perks; pretty tasty perks. I’m talking about the opportunity to eat at an endless buffet only limited by my imagination. But it also has a downside; really just little nuisances like cleaning up a mountain of dirty pots and pans and getting critiqued by my kids who can’t fathom wanting to substitute sugar or certain fats in a recipe for something more nutritious. But, today my blogging bothers were multiplied 100x due thanks to my basically skipping a decent lunch.

Although I had pre-prepared most of the night’s meal in the morning before I tackled a day filled with gym-going (training for my Under Armour #WhatsBeautiful Campaign Goal), errands and (gasp) other writing work, I could scarcely contain myself until it was my turn to eat. So, while everyone else was digging into this delicious recipe for Green Chile & Pork Stuffed Zucchini, I was out in the backyard beating the sunset so I could take all the requisite food shots. At one point, I really thought about ditching this post so I could just go ahead and eat.

Glad I didn’t though; the recipe turned out fantastic and offers a practical way to take advantage of a zucchini squash surplus this time of year. I’m also thinking it would be damn good with Calabacita squash, zucchini’s south-of-the-border cousin. If you are craving enchiladas and want to go a little healthier, this recipe ditches the tortillas and most of the cheese. It’s hard to believe, but one medium-sized squash only has 33 calories. I think you’d probably go into a calorie deficit just eating and digesting it. All you like-minded vitamin and mineral nerds will be glad to know that zucchini is also a great source of potassium, vitamin C, vitamin B-6 and magnesium.

Green Chile & Pork Stuffed Zucchini Recipe

4 to 5 zucchini squash (about 1.25 lbs)
1 cup chopped fire roasted green chiles – peeled,seeded and divided in half*
1 tablespoon olive oil
2 teaspoons cumin
2 teaspoons minced garlic
½ cup chopped red onion
1 teaspoon salt
1 teaspoon pepper
¾ pound shredded pork roast, pre-cooked
1 15-ounce can green chile enchilada sauce
4 ounces Monterrey jack cheese, shredded
16 grape tomatoes, sliced lengthwise

Chop stem end off of each zucchini, discard. Cut zucchini in half lengthwise. Scoop out seeds and pulp with a grapefruit knife; reserve for use later.

Bring large pot of water to a boil. Par-boil zucchini for 2 minutes or slightly tender. Drain and place, scooped side up, in a 13” x 9” glass baking dish.

Add olive oil to skillet; bring heat up to medium-high. Add cumin and garlic and sauté for 1 minute, or until fragrant. Add chopped red onion and sauté for 2 minutes, add reserved zucchini pulp, and ½ cup of green chilies and continue to sauté for 2 -3 more minutes. Salt and pepper to taste.

Stir shredded pork into vegetable mixture. Top zucchinis with even portion of mixture, leftover may be place around the sides of dish.

Add enchilada sauce and remaining ½ cup green chilies to blender; pulse on and off a few times to coarsely break up green chills. Pour over top of stuffed zucchinis. Top with shredded cheese and rows of grape tomatoes to indicate where each stuffed zucchini is buried.

Serves 4 – 5.

*By the way, I broke into my stash of fire-roasted Hatch green chiles for the making of this recipe! I have 75 pounds in the freezer, seriously! The recipe is best with fresh, fire-roasted (Hatch season is still a couple months away) — but substituting an 8-ounce can of green chiles will do in a pinch!

Deviled Egg in Tomato Canoe Salad Recipe+ How to Peel Eggs + Hellmann’s Longest Picnic Table

Posted on June 3, 2013 by Jennifer FIsher

Even if summer isn’t officially here for a few more weeks, it certainly feels like it is here in Austin, Texas. The kids are basically out of school, barring the last few finals and a field day, and our family calendar is booking up with neighborhood pool parties, potlucks and lazy-day picnics. The more leisurely pace of the season lets me do one of the things I love best, and that’s get creative with recipes.

So how very timely that I found a contest being sponsored by Hellmann’s® in honor of the company’s 100th Birthday. Part of the happy hoopla includes Chef Mario Batali (I love his recipes, don’t you?); here’s his spin on five old-school, classic Hellmann’s® recipes. The new creations are sure tasty looking; I’m salivating just reading the recipes for Chicken Pasta Salad with Green Olives and Raisins, Chicken Wings with White BBQ Sauce, a Juicy Salsa Burger, Fiery Chipotle Deviled Eggs and Favorite Parm Chicken. You can get all these recipes at Mario’s Table.

You can make these recipes at home “as-is” (and you know they are delish, because this guy has some mad chef skills), or better yet, add your own flair to the chef-inspired recipes. Hellmann’s® is inviting you to submit your best version of one of these five recipes. Just add one to three new ingredients and explain how you would make it better! You could even win a trip to celebrate Hellmann’s® birthday in New York City and be a guest at the “World’s Longest Picnic Table.”

So, I’ll go first! Of course, with my picnic and potluck state of mind, I chose Mario’s Fiery Chipotle Deviled Eggs to make over. Deviled eggs – or really any egg recipe –never lasts long in my house. And, honestly, there’s nothing to feel guilty about when it comes to eating a few – what a great source of protein and B vitamins and other nutrients. I also appreciate how Hellmann’s® is now using 100% certified cage-free eggs in the making of their Lite Mayonnaise. This keeps with the brand’s commitment (which I second) to ‘Real Food’ made with simple ingredients.

Spicy Deviled Eggs in Tomato Canoes (Served as a Salad)

12 large eggs
1/2 cup Hellmann’s® Mayonnaise Dressing with Olive Oil
1 tablespoon spicy mustard
2 tablespoons chipotle hot sauce
1 teaspoon celery salt
12 medium-sized Roma tomatoes, halved lengthwise and seeded
9 ounces baby spring mix
1/4 cup crumbled bacon

Instructions:

Place eggs in a single layer in a saucepan; add cold cater to cover by 3 inches. Bring to a boil; cover, remove from heat and let stand 9 minutes (or a little longer if you are using XL eggs).

Drain immediately and fill the saucepan with cold water and ice. Tap each egg firmly on the counter until it forms a web of cracks and peels under cold running water. See my other egg peeling tips below.

Slice eggs in half lengthwise and carefully remove yolks. Place yolks in medium bowl with mayonnaise and add mustard, hot sauce and celery salt and mash until smooth. Spoon yolk mixture into egg white halves; set aside.

Cut tomatoes in half lengthwise and scoop out seeds. Place one egg in one tomato half and sprinkle with approximately 1 teaspoon of the bacon crumbles. Repeat for remaining eggs. For an individual serving, place 4 egg and tomato halves on a bed of lettuce.

Serves 6.

Tips to Make Peeling Hard Boiled Egg Easier

Don’t use straight-from-the-hen’s-behind fresh eggs. What I’m trying to say here is that eggs that are about a week old work best for boiling. I don’t know why!
When boiling eggs, cover them in cold water in the pot and bring it up to a boil over high heat. Starting from cold lessens the chances of the shells cracking before completely cooked.
Some people suggest adding a teaspoon of salt or baking soda to the water to make peeling easier. Wish I would have found this tip earlier!
Store eggs in the refrigerator for a few days before you plan to use them. For some reason, eggs that have been hanging around for a while have peel that slips right off in big pieces rather that little shards of shell that also take off chunks of the cooked egg.
Peeling eggs under cold water also seems to facilitate the process.

Superfoodie: Spicy Sesame Salmon on Seared Watermelon

Posted on May 31, 2013 by Jennifer FIsher

I love living life on the “wedge.” I’m crazy like that. Watermelon is one of my favorite fruits. Actually, it’s a vegetable related to cucumbers and squash, but don’t tell that to my kids. Everyone in the family agrees that there’s not much that tastes better in the heat of the summer than a big slice of juicy watermelon – the five of us have no problem polishing off a whole melon in one day! A simple and healthy dessert for picnics and pool parties, watermelon can be enjoyed right off the rind or dressed with a little spicy surprise – check out my recipe for Watermelon with Spicy Salsa that was once featured in Better Homes & Gardens.

Last night I decided to add a little sophisticated spin to watermelon and put it on the dinner plate as something other than just a sweet side. My experimenting has been named Spicy Sesame Salmon on Seared Watermelon and it is super delish, especially topped with my favorite fish – salmon. Hey, that’s two superfoods in the same recipe for maximized nutrition! I served it on a bed of organic red quinoa and broccoli, but you can tweak that to suit your tastes.

Spicy Sesame Salmon on Seared Watermelon Recipe

For Watermelon & Fish:

1 cross section watermelon (1″ thick)
1 tablespoon olive oil
Sea salt
2 wild caught salmon filets, skinned

For Sauce:

¼ cup sweet chili sauce
1 teaspoon Sriracha sauce
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon dark sesame oil
2 tablespoons toasted sesame seeds

Cut watermelon into 2 planks approximately 1” thick, 6” long and 3” wide. Add olive oil to skillet and bring heat to medium high. Add watermelon and sear for approximately 2 minutes on each side, or until watermelon flesh is beginning to caramelize. Remove from skillet, season with sea salt and set aside until fish is ready.

Keep heat on and add fish to skillet used for watermelon; leave residual juices and oil in there. Saute for approximately 5 -6 minutes per side until cooked through and fish is lightly browned on the outside, firm and flaky.

In a small bowl, whisk together chile sauce, Sriracha sauce, soy sauce, vinegar, oil and sesame seeds. Pour over fish during last 2 minutes of cooking to glaze salmon and warm up.

To serve, place fish atop seared watermelon plank and spoon extra spicy sesame sauce from pan over the top.*

Serves 2.

More reasons to love watermelon:

Low Calorie: Watermelon is basically free of fat, cholesterol and sodium and has only 80 calories in a 2 cup serving. Plus, with a high water content, along with some fiber, this melon gives you a feeling a fullness that will help curb unhealthy snacking.

Nutrient Rich: An abundance of vitamins and minerals are found in watermelon including Vitamin A (25% DRV), Vitamin B6 (6% DRV), Vitamin C (30% DRV), Thiamine (6% DRV), Magnesium (6% DRV), and Potassium (8% DRV).

Lycopene Leader: Watermelon actually trumps tomatoes when it comes to lycopene, offering up to 20 milligrams in a two-cup serving. Not only does this amazing antioxidant give watermelon its pink-red pigment, it’s an efficient oxygen scavenger that helps to repair cell damage caused from daily living.

Heart Health: Eating six cups of watermelon (not that hard, trust me) increases free arginine which maintains cardiovascular function. Plus, a diet rich in fruits and vegetables, as opposed to a diet filled with bad fats and processed foods has been shown to contribute to longer living.

Hydration: Watermelon is a tasty way to replenish body fluids, plus it is naturally infused with electrolytes. Because watermelon flesh is comprised of 92% water, eating 1 cup of diced watermelon is the equivalent of drinking 7.36 ounces of water. Get super hydrated with my recipe for Watermelon Blueberry Nuun Agua Fresca!

Facts come from the National Watermelon Promotion Board.

Wednesday WOD: It’s One-Derful and Filled with Running!

Posted on May 29, 2013 by Jennifer FIsher

I’m keeping this post short and sweet, like a one mile run! Speaking of one mile runs, this week’s Wednesday WOD has a few wonderful one mile runs for you to enjoy. Don’t sprint the first mile all out, you’ll run out of gas for V-crunches, kettle bell swings and remaining miles. Instead, aim for an 80% effort and see if you can hold the pace, even as you become fatigued from the accumulated output. I suggest running around the track and completing the exercises in the grass, but you could also lay a mat out by the treadmill. Inspired by the Under Armour Women’s What’s Beautiful Campaign, I designed this WOD to help me achieve my goal of competing in (and rocking) the Austin FitTest Challenge event that is coming up in a few weeks. I hope it helps you reach your goals too! Whoohoo, this is going to be fun!

On Mile Run: Think about keeping your cadence around 180 – 200 steps per minute for optimal performance. Stand tall, leaning slightly at the hip and concentrate on ‘pulling” your leg up, not “pushing” off from the ground. Below, Valerie shows the right angle for using”falling” in running and allowing gravity help you move efficiently.

100 V-Crunches: Lie on ground and start in hollow body position. With legs straight and together, bring them up and towards your torso. While raising your legs, reach for the toes with your hands. Finish in a pike position with your hands and feet meeting at hip level, then return to hollow body position. Check out a video if you need more visual. If you can’t complete these crunches all at once, break them up into sets of 10, 15, or 20.

100 Kettle Bell Swings: When completing the swings, focus on keeping shoulder blades pinched; don’t round back on descent. Also, keep weight on the back of your heels, don’t fall forward onto toes. And, the power behind the move comes from driving the hips forcefully, coming to a full hip extension at the top of the swing. If you can’t complete 100 at one time, break them up into 4 sets of 25 or 2 sets of 50.

Superfoodie: 16-cal Strawberry Lemonade Coconut Water Pops

Posted on May 24, 2013 by Jennifer FIsher

Are you ready to cool off with Strawberry Lemonade Coconut Water Pops? Just as yummy as a tall glass of the summer-time sipper (maybe even tastier) and loaded with potassium from the coconut water – a great way to replace the nutrient lost through sweat while running or working out.

Strawberries are a bona fide superfood, high in vitamin C and other antioxidants. Studies show that eating this red fruit has a myriad of benefits including reduced inflammation and cell damage, increased folate levels for heart health, and a lessened chance of age-related ocular issues. These are just a few perks!

And, there’s no need to feel guilty about enjoying this frozen confection, each pop only has 16 calories! I’m also sharing with you some fun facts about strawberries and some strawberry-inspired recipes from some fellow Fitfluential foodies.

Strawberry Lemonade Coconut Water Pops Recipe

1 6-ounce bottle coconut water (I used Zico)
2 tablespoons lemon juice
2 teaspoons Stevia
1 ¼ cups fresh sliced strawberries

Place all ingredients in a blender and pulse on and off for about 30 seconds until everything is blended. The strawberries should be a little chunky. Pour liquid into 3-ounce freezer pop molds. Freeze for at least 3 hour or until frozen solid. Makes 6.

There are 200 seeds on the average strawberry.
Organic strawberries have more vitamin C and antioxidants than regular berries.
Regular strawberries have one of the highest concentrations of pesticide residues of all produce tracked by the USDA. If organic berries aren’t available, soak your strawberries in water for 2 minutes before eating.
Strawberries stop ripening as soon as they’re picked. For best taste, select bright red berries with their caps intact.
Don’t wash strawberries until ready to eat them, otherwise they’ll spoil too fast.
Along with cherries and grapes, strawberries are one of the few sources of ellagic acid, a compound shown to prevent carcinogens from turning healthy cells into cancerous ones.
Every man, woman and child in the US each eats 3.4 pounds of fresh strawberries per year plus another 1.8 pounds of frozen strawberries.We should all eat more!
One cup of strawberries has just 46 calories.