Author Archives: Jennifer FIsher

Sweet, Spicy & So Good For You – Watermelon with Fruit Salsa Recipe

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Watermelon health benefits

Nothing says ‘welcome to warm weather’ better than a big juicy chunk of watermelon. Plus, this super-sized fruit is packed with all sorts of health benefits for the active person –vitamin A for eye and cell health, vitamin C to prevent cell damage and strengthen immunity and vitamin B6 to help brain function and aid in the conversion of protein into energy.

Watermelon also has the highest concentration of the powerful antioxidant, lycopene, of any fruit or vegetable around – even more than the publicity-hogging tomato.  Also of interest to athletes, watermelon is a great source of potassium, a mineral that aids in muscle and nerve function, helps balance electrolytes, and can lower the risk of high blood pressure. And, watermelon is hydrating – it contains 92% water, that’s why it tastes so good post-workout.

If you are looking for a yummy yet healthy dessert to celebrate your sports achievements or for a backyard barbeque, watermelon is the answer. Serve it up plain and simple in those signature wedges with the rind on or try this delish-and-nutrish recipe I created that was published in the August 2006 issue of Better Homes and Gardens.

BHG prize tested watermelon recipe

Watermelon with Fruit Salsa

  • 2 kiwi fruits, peeled and chopped
  • 2 mangoes, seeded, peeled, and chopped (2 cups)
  • 2 cups chopped fresh strawberries
  • 1 small fresh jalapeno chile pepper, seeded and finely chopped (about 1 Tbsp.)*
  • 1/ 4 cup snipped fresh mint
  • 2 tablespoons lime juice
  • 2 tablespoons honey
  • ½ cup fresh raspberries
  • 8 1 inch slice quartered watermelon
  • 1 pint lemon or lime sorbet or sherbet

In a large bowl combine kiwi fruits, mangoes, strawberries, jalapeno pepper, mint, lime juice, and honey. Gently stir in raspberries. Serve immediately or cover and chill up to 4 hours. Serve over watermelon quarters with sorbet.  *Wear gloves when chopping jalapeno to prevent volatile oils from burning your skin and eyes

Makes 8 servings.

Nutrition facts: Servings Per Recipe 8, Calories 220, Protein (gm) 3, Carbohydrate (gm) 55, Fat, total (gm) 1, Dietary Fiber, total (gm) 4, Sugar, total (gm) 45, Vitamin A (IU) 2041, Vitamin C (mg) 83, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 32, Sodium (mg) 10, Potassium (mg) 541, Calcium (DV %) 40, Iron (DV %) 1, Percent Daily Values are based on a 2,000 calorie diet

Who Cares About Getting Older With Legs Like These?

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For those us getting older (and really who isn’t?), the importance of regular physical exercise is important in so many ways – keeping obesity, heart disease, diabetes, high blood pressure and other chronic problems away. Running, biking, swimming and other physical activities have also been proven to maintain muscle mass and strength, according to a recent study conducted at the University of Pittsburg.

Most of us have fearfully read in fitness magazines that the loss of more and more muscle is inevitable with each passing year. In fact, past studies report that in the decade between 40 and 50 years, a person loses 8 percent of muscle mass – and each future decade results in an even greater percentage loss. Now, this has always made me wonder if I will just be some big blob of fat and bone by the time I’m 70 or 80 or older.  I want to be a strong, healthy older person, not some frail lady with strength, balance and mobility issues that stem from barely-there muscle mass.

Strong legs at any age thanks to vigorous exercise.

The good news is that this investigation, headed by Vonda Wright, MD (an orthopedic doctor), looked at physically active adults for their research, not the sedentary adults that make up the research groups of most past studies.  The levels of both subcutaneous and intramuscular adipose tissue (that’s fat y’all) were quantified via magnetic imaging in the legs of 40 high-level recreational athletes between the ages of 40 and 81 years, fairly serious athletes who worked out 4 to 5 times per week. The results are readily apparent in these cross-section photos of the quadriceps area (see photos). There is virtually no difference between the 40 year old triathlete and the 70 year old triathlete – in fact, it looks like the young guy has just a touch more subcutaneous fat (gasp).

Personally, I enjoy a juicy, fat-marbled steak — but on my dinner plate, not my legs! You have to agree these photos are instant motivation to get out there and run, walk, bike, swim, climb a mountain or whatever makes you active!

Check out the full white paper on this study at Physician and Sportsmedicine: Volume: 39 No.3

Running For Team ‘After Nuun Delight’!

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after nuun delight team runnning Hood To Coast Relay HTCRIt’s been a crazy few weeks in my running life, from my ‘Big Boston Marathon Meltdown’ on April 16thto a jubilant redemption 12 days later with an older-age P.R. in a local 5k (18:44).   Between the highs and the lows, I’ve scarcely had time to report about some exciting news that is unfolding to become the biggest adventure of my year . . . maybe my decade. Drumroll please . . .  I will be joining the exclusive all-female blogger Team Nuun to run the famous Hood to Coast Relay at the end of August 2012. As the largest (not to be confused with ‘longest’) relay race in the world, the 31st running of the Hood to Coast Relay begins in Mount Hood, Oregon and travels all the way down to Seaside – 199 miles!  Not to worry, I won’t be running almost two hundred miles alone, I’ll have 11 other runners that I will share legs with – literally and figuratively!  Our official team name is going to be “After Nuun Delight” – cute, huh?!

How to use Nuun Hydration.

Nuun tablets are easy to use on the go.,

So if you are new to Nuun, let me give you the skinny on the important product details. Nuun is a hydration tablet that is dropped into 16-ounces of water where it fizzes up Alka-Seltzer style – oh, but it tastes so much better!  Available in 11+ refreshing flavors (I like Strawberry Lemonade and Lemon Tea), Nuun has absolutely no sugar and less than 8 calories per serving – yet doesn’t sacrifice important electrolytes needed to power through a marathon, bike race or other active endeavor. And, if your biggest workout is bar hopping, it’s rumored that a Nuun tablet dissolved in water and consumed before bed and another upon awakening will lessen the effects of a hangover. I wouldn’t know, but I’ve heard.

It’s What’s for Dinner! Beef Crostini with Balsamic Drizzle

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I love beef and health beef recipes.

I’m giving beef a great big hug this week – in fact, I’m loving it so much we’re eating it nearly every night for dinner this week. As far as food risks go, I’d pick a nicely cooked steak over raw fish sushi or unpasteurized milk any day, thank you very much.

Gee, I’m sure I’ve mentioned this before (and my friends at Txbeef.org back me up), but a 3-ounce serving of lean beef offers so many nutritional benefits, it’s packed with protein, high in iron, and loaded with all sorts of vitamins, minerals and essential amino acids – take a look-see at these Fast Beef Facts for more information. So how can you go wrong?

Admit it, you can’t! So, check out this awesome appetizer recipe that was on the menu at a “Girls Gone Grilling” cooking class I attended a couple years ago at the Texas Beef Council. I’ve personally made it and gobbled up these tasty tidbits as fast as a chicken on a June bug – err, a bovine on a blade of grass . . . . anyway, you’ll love it – so try it as an appetizer for your next get-together or serve several as a light and delightful dinner!

 

Beef Crostini with Balsamic Drizzle and Parmesan Crisps

  • 2 boneless beef top loin (strip) steaks (about 1-1/4 pounds)

    Healthy crostini appetizer also easy beef recipe.

    Beef Crostini with Balsamic Drizzle

  • 1/2 cup freshly grated Parmesan cheese
  • 1-1/2 teaspoons all-purpose flour
  • 12 slices thin white sandwich bread, crusts removed
  • 1-1/2 teaspoons coarse grind black pepper
  • salt
  • 4 ounces garlic-herb cheese spread, slightly softened
  • prepared balsamic syrup
  • 24 small arugula leaves

Heat oven to 350°F. Combine Parmesan cheese and flour in small bowl; toss to mix well. Spray baking sheet with nonstick cooking spray. Sprinkle Parmesan mixture evenly into 8-inch circle on baking sheet. Bake in center of 350°F oven 6 to 8 minutes or until melted and light brown. Cool 2 minutes on baking sheet, then remove to wire rack to cool completely. Break into 24 irregular-shaped pieces. Set aside.

Cut each bread slice diagonally in half. Place in single layer on baking sheet. Bake in 350°F oven about 6 minutes or until lightly toasted but not brown. Set aside.

Press pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top loin steaks 12 to 15 minutes (tenderloin steaks 10 to 13 minutes) for medium rare to medium doneness, turning occasionally.  Carve steaks into thin slices; season with salt.

Meanwhile, spread 1 teaspoon cheese onto each bread piece; top with 2 to 3 steak slices. Drizzle balsamic syrup over beef; top with Parmesan crisp and arugula leaf.

Makes 24 individual appetizers.

Note: Balsamic syrup is available in the dressing aisle next to the vinegars in large supermarkets and specialty stores. Or, it can be prepared by combining 3/4 cup balsamic vinegar and 2 tablespoons molasses in medium saucepan; bring to boil. Reduce heat to medium-high; cook about 10 minutes or until mixture is reduced to 1/4 cup. Balsamic syrup may be stored in an airtight container in the refrigerator. 

Nutrition information per serving, using top loin steaks: 74 calories; 3 g fat (2 g saturated fat; 1 g monounsaturated fat); 17 mg cholesterol; 101 mg sodium; 4 g carbohydrate; 0.2 g fiber; 7 g protein; 1.7 mg niacin; 0.1 mg vitamin B6; 0.3 mcg vitamin B12; 0.6 mg iron; 7.3 mcg selenium; 1.1 mg zinc.

Boston Marathon and 26.2 Brew

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It was blazing hot at the 2012 Boston Marathon, temperatures reaching 88 degrees and no cloud cover in sight on April 16th race day.  But, one thing that kept me running toward the finish of this sweltering, semi-sadistic event was the reward of a tour at Samuel Adams® Brewery.  I had signed up for a ‘go and see’ of this popular craft beer maker and gosh-golly-darn-it, I wasn’t going to be late for the party.

Found out that Samuel Adams, brewer and patriot, really doesn’t have anything to do with the brand other than the company, founded in 1985, thought he captured the spirit of the flagship Boston Lager® beer. Another factoid, it turns out this little brewery is more of a research and development post, making only about 1-percent of the company’s beer – the remainder is produced in Cincinnati, OH and Breinigsville, PA.

In the tasting room, I got to partake in quite a bit of beer sampling including Boston Lager®, Summer Ale, and Boston 26.2 Brew, a ‘seasonal’ recipe. I really enjoyed the Boston 26.2 Brew, a special draft-only edition made to be served at official race events and at restaurants and bars along the race course. A real bummer, none of it was planned for bottling, so we couldn’t take any home – maybe they’ll change that next year!

After the tour, we considered heading to the pub straight across the street from the historic Granary Burying Ground, the final resting place of many famous colonial Americans. From the pub window you can actually see headstones and the joke is you can enjoy a cold Sam Adams beer . . . over a cold Sam Adams. Instead we walked over to Doyle’s Café, the first place to ever carry Sam Adams on tap, to enjoy a little more of the 26.2 brew . . . and much-earned pizza!