How To Segment Grapefruit – More Fruit, Less Mess!

Posted on February 19, 2015 by Jennifer FIsher

Don’t you just love grapefruit?! It’s both sweet and tart at the same time which makes my mouth initially confused, but ultimately happy. Plus, grapefruit is super healthy — just one half of a grapefruit provides 64 percent RDA of vitamin C, 28 percent of vitamin A, 5 percent of vitamin B-6, 166 milligrams potassium and 2 grams dietary fiber (all for just 52 calories).

The complex carbs found in grapefruit are your friend, especially if you are looking for some healthy quick energy for your workout. Plus, some studies suggest that consuming ½ grapefruit before meals helps to balance blood sugar levels and encourages the liver to burn, not store, excess fat. And, the antioxidents and flavinoids in grapefruit may help lower cholesterol and reduce in incidence of cardiovascular disease.

So, you can see I have a lot of love for the grapefruit. However, it’s not one of the easiest fruits to prep for recipes. The skin is hard to remove, the pith usually doesn’t peel off easily and the segment membranes are a little tough to chew. Plus, with all the hard work of removing the flesh, there always seems like a ton of waste. However, if you follow this How to Segment a Grapefruit tutorial, you’ll be enjoying juicy whole segments in no time – with less mess and waste!

Check back next week when I share some new recipes I created for the blog at Litehouse Foods – meanwhile, check out past recipes for Broiled Grapefruit with Feta and Zingy Citrus Salad.

Step 1. Using a sharp knife, cut the top and bottom off grapefruit just enough to expose the pink flesh. This creates a stable object to work with rather than a round sphere that keeps rolling around!

Step 2. Slice off grapefruit peel, cutting downward from top to bottom, following the curve of the fruit. After removing all skin, go back to remove any remains of the white, bitter pith.

Step 3. To start removing the grapefruit segments, cut from the outside to the center just inside the membrane on one side of a section. Leave knife in center of fruit and gently “roll up” to the opposing side of the segment membrane, gently lift and remove. Repeat for remaining sections.

Step 4. One large grapefruit should yield about one cup of segments. Enjoy!

More fruit, less mess! How to Segment a Grapefruit #foodhacks #tutorial #fitfluential

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What is your favorite way to eat grapefruit?

Beef, Egg and Potato Bake + Make Ahead Meals for Busy Days

Posted on February 5, 2015 by Jennifer FIsher

Welcome! If you are stopping by via Taste of Home Feb / March 2015 Issue or my cooking segment on the Home & Family lifestyle show (Hallmark Channel), the Beef Egg and Bake recipe is featured below. I invite you to take a look around my blog, I have lots of other family-friendly recipes and meal solutions that will make your life easier and healthier! In fact, I’ve rounded up a collection of “Double Batch Weekend Cooking” recipes that are ideal for stockpiling during weekend, freezing and thawing out for quick meal on those days when your to-do list just keeps growing.

This is the video link to the cooking segment if you have 7 minutes to spare 🙂

Back to the Beef, Egg and Potato Bake — this down-home, country-inspired breakfast casserole has been lightened for today’s hungry yet health-conscious go-getter. What tastes like sausage is actually super-lean ground beef that has been specially seasoned — but that’s not where the health swaps stop! Added dairy products are reduced in fat and nutrient-rich veggies are incorporated to round out your morning meal.

I originally made this breakfast casserole recipe as a way way to incorporate more protein into breakfast — and ended up demonstrating it all over the state of Texas at the American Heart Associations “Go Red for Women” events last year. I never had a scrap of samples left, so I think it was a hit! When making this at home, you can save precious time my preparing it the night before and baking in the morning. Leftovers may be frozen in single-serve portions and reheated in microwave for the busiest of busy mornings. If you need to eat it while walking out the door, just wrap it in a whole grain tortilla!

Beef, Egg & Potato Bake | #MakeAhead for Busy Days @tasteofhome @HomeAndFamilyTV @HallmarkChannel

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This post is sponsored by Foodie.com — however, all commentary and opinions are my own.

Beef, Egg and Potato Bake

Prep Time

15 mins

Cook Time

50 mins

Total Time

1 hr 15 mins

To keep my family going all morning, I start with lean ground beef and spices, then sneak some spinach into this protein-packed breakfast dish.

Course: Breakfast

Cuisine: American

Servings: 12 servings

Ingredients

1 pound lean ground beef (90% lean or leaner)
2 teaspoons onion powder
1 1/2 teaspoons salt divided
1 teaspoon garlic powder
1/2 teaspoon rubbed sage
1/2 teaspoon dried red pepper flakes
1 10-oz package frozen chopped spinach thawed and squeezed dry
4 cups frozen shredded hash brown potatoes
14 large eggs
1 cup fat-free ricotta cheese
1/3 cup fat-free milk
1/2 teaspoon ground black pepper
3/4 cup hredded Colby-Monterey Jack cheese
11/3 cups grape tomatoes halved lengthwise

Instructions

Preheat oven to 350°. In a large skillet, cook beef with onion powder, 1/2 teaspoon salt, garlic powder, sage and pepper flakes over medium heat 6-8 minutes or until no longer pink, breaking up beef into 3/4-inch crumbles; drain. Stir in spinach. Remove from heat.
Spread potatoes in a greased 13x9-in. baking dish; top with beef mixture.
In a large bowl, whisk eggs, ricotta cheese, milk, pepper and remaining salt; pour over top. Sprinkle with cheese. Top with tomatoes.
Bake, uncovered, 45-50 minutes or until a knife inserted near the center comes out clean. Let stand 5-10 minutes before serving.

Recipe Notes

Hydration For Healthy, Happy Athletes – 50 Shades of Pee

Posted on February 1, 2015 by Jennifer FIsher

This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and DripDrop®, but all my opinions are my own. #pmedia #DrinkDripDrop #DripDropHydrates http://my-disclosur.es/OBsstV

Keeping my family hydrated sometimes seems like a full-time job, especially in the unrelenting summers of Central Texas when the heat and humidity never let up. It’s easier to tell that I need to top off my tank when it’s 95 degrees, I’m drenched in sweat and my socks have become sponges. My running friend and I regularly weigh ourselves before we head out on a run (holding the bottle of water we plan to drink) and then again once we return (holding the empty bottle). The difference between the two weight checks is how much additional fluid was lost and serves as a gauge for how much to drink afterward.

Stopping to refuel with Drip Drop Hydration at mile 18 of a marathon.

But in the cooler months, staying hydrated is often harder for me. That sounds counter intuitative, but it’s true. Even though I don’t perspire at as high of a rate, I’m still sweating . . . . and my brain indicators for thirst are turned off because I get cold very easily. And, if the weather is really cold, sweat can form into vapor before it even has a chance to settle on the skin. One of my worst dehydration experiences was during a marathon in the pouring rain and temperatures in the upper 30s to low 40s. Boy, I learned a lesson there.

Just on normal days, the average person loses about 8 cups of water — and this doesn’t include the extra needed if you are exercising. If water isn’t replaced, your heart has to work harder and other organ functions deteriorate as well. Symptoms of being dehydrated include headaches, dizziness, drowsiness, muscle cramping, nausea and vomiting. Dry mouth, chills and flushed skin are other clues.

One way to check if you are in a state of dehydration is to pinch the skin on the top of your hand and pull it up a bit. If it doesn’t return quickly to its normal flat state, you could be dehydrated. However, I think a quick peek in the pot is a more reliable way to gauge hydration levels – is your urine pale and clear (good) or dark and murky (bad). I put together this “Fifty Shades of Pee” chart to help you decipher whether you are in danger of dehydration. Tape it next to the toilet paper roll – ha!

One product I’ve been using to keep myself hydrated during long runs and races is DripDrop® Hydration Powder. It’s a safe, medical-grade hydration product you can buy at your local CVS on the baby aisle. Available in Lemon Flavor or Berry Flavor, DripDrop® Hydration Powder comes with 8 individually packaged servings per box. It’s really easy to stash a couple in a gym bag (or even folded over in a running shorts key pocket) to mix into a plain bottle of water when the need to refuel arises. You can read more about the product and the science behind it here.

It’s perfect for taking along to kid’s sporting activities, too. The American Pediatric Association advises that children should be replenishing fluids every 20 minutes during sports — 5 to 9 ounces of a sports drink, depending on weight (5 for a child weighing 88 pounds, 9 ounces for a child weighing 132 pounds). This is in addition to drinking water before and after practice, too.

Drip Drop Hydration for Lacrosse Practice

DripDrop® Hydration Powder is an easy and cost-effective way to stay hydrated when the flu or stomach bug hits – my kids like the way it tastes and the product is safe for children over age 1. I hope your family escapes illness this winter (we all had the flu at Christmas, ugh) – but if you do get sick, head over to the baby aisle at CVS drug store for some DripDrop® Hydration Powder. And, don’t forget to monitor your 50 shades of pee.

Save $1.00 off with the purchase of any ONE (1) box of DripDrop Hydration Powder with DIGITAL COUPON available 1/25/15 – 2/21/15. Get your print at home coupon here while supplies last –

http://dripdrop.com/cvscoupon/

Are You Hydrated? Check this ’50 Shades of Pee’ Chart @dripdrop #DripDropHydrates #pmedia #ad

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Tuna Avocado Toast with Tangy Lemon Crema #BeeHealthy

Posted on January 19, 2015 by Jennifer FIsher

It’s a New Year and I’ve made a pledge to continue yet another year of striving to be the best me I can be. I’ll stay on this path (although there are always a few detours) by making nutritious food choices, exercising in some way every day, stepping outside my comfort zone with personal challenges and just being at peace with myself. While I don’t have a lot of resolutions (sounds so shaming), I do have one oath of an epicurean nature to make – never make a rash judgment that prevents a delicious healthy food trend from meeting my mouth.

What delicious healthy food trend, you ask? I’m talking about avocado toast, the creamy and crunchy hookup that has been buzzing all over the Internet. I’ve seen avocado toast in some form or fashion on every social media channel imaginable in the last few months, but I dismissed the toast and topping as not protein-rich enough for my diet (although I don’t mind eating an entire avocado in one sitting – wink, wink).

But then, I had a moment of clarity yesterday while trying to come up with a quick healthy meal from the pantry – what about tuna fish?! I always keep a few cans of tuna from Bumble Bee Seafoods to elevate salads, sandwiches and simple ingredients into yummy and healthy meals. For example, my recipe for Fiesta Tuna Quinoa Salad is still a make-ahead favorite for a whirlwind week as is my Speedy Salad Nicoise.

Tuna is a simple (and frugal) way to add a host of nutrients to your diet, including lean protein, healthy fat, and important vitamins and minerals. I’m a fan of the single-serve, 2.5 ounce pouches of Bumble Bee® Premium Albacore Tuna and Light Tuna because the packages don’t require a can opener, messy draining, or any cooking!

Make Waves, Get Raves – Tuna Avocado Toast w/ Tangy Lemon Crema #recipe #BeeHealthy #CG #Ad

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I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Tuna, Avocado & Radish Toast with Tangy Lemon Crema

Prep Time

10 mins

Cook Time

2 mins

Total Time

12 mins

Servings: 2 people

Ingredients

4 slices rustic artisan bread your favorite variety
1 tbsp olive oil
2 tsp fresh lemon juice
1 tsp minced garlic
1/2 tsp sea salt
1 2.5 oz pouch tuna, drained I used Bumble Bee Albacore Tuna
1 radish sliced thinly and then quartered
1/4 cup Greek yogurt
2 tsp fresh lemon juice
1 tsp lemon zest
1/2 tsp red chile pepper sauce more or less to taste
Pea Shoots for garnish

Instructions

Lightly brush tops of bread with olive oil and set under broiler until lightly brown on top. Remove from oven and set aside.
Cut avocado in half, remove seed and score flesh inside of skin. With a spoon, scoop out one half of the scored avocado and add to bowl with lemon juice, garlic and sea salt. Mash together very well. Add in the other half of scored avocado and mix lightly to combine – this will keep a chunkier texture.
Spread equal portion of avocado mixture on the top of each toast. Top each toast with just a little over ½ ounce of tuna fish and sprinkling of radish slices.
In another small bowl, wish together Greek yogurt, lemon juice, lemon zest and hot pepper sauce until incorporated.
Drizzle lemon crema over tops of toast and garnish with pea shoots.

No-Fail Holiday Roast Plan! Tips & Recipes

Posted on December 17, 2014 by Jennifer FIsher

Are you expecting a herd of carnivores for Christmas and aren’t sure where to begin when it comes to making a holiday roast? Don’t fret, it’s super easy to roast a hunk of meat that will make a jaw-dropping, mouth-watering, plate-licking impression with your guests. I’m sharing tips for beef roasting success and some delicious roast recipes that may make you even more popular than jolly old St. Nick.

Select the proper cut. Personally, I love a beef tenderloin roast, but other cuts that are easy to roast in the oven include rib eye, tri tip, sirloin and even the economical round roast. Check out the Interactive Butcher Counter before you head to the market it helps you match the right cut of beef for your recipe and budget.

Rub in flavor. Dry rubs are a simple way to elevate the flavor of your roast and – often salt and pepper is all you need! But it can be fun to experiment with different herbs and spices to make a roast suit your personal taste preferences – one of my favorite easy rubs is my Countdown Rub. There’s not much to remember when it comes to applying a rub other than do so liberally on all sides of the meat – this makes a nice crust when it caramelizes that not only adds flavor but locks in juices.

Use the right roasting gear. You’ll need a metal pan with an approximate 2 to 3-inch rim, no lid needed as roasting is a dry heat cooking method. Also, a roasting rack helps to raise the meat above the pan so that the heat can get around to the underneath side. You can make a makeshift rack in a pinch simply by twisting heavy-duty aluminum foil up into a figure-8 shape and placing it under the roast. A reliable meat thermometer will ensure your roast is cooked to your expectations – instant-read thermometers are only a couple bucks at the grocery store.

Know when it’s done. I like my beef medium rare (which is 145 F degrees), so that means I pull it out of the oven about 10 degrees earlier. Why? Because a roast continues to cook on the counter as it rests! If you like your beef cooked to a lesser or greater degree of doneness, please visit the Beef Roast Table Times to determine the finish temperature and approximate cook time.

Let your roast rest. Do NOT cut into a roast or steak immediately after removing from the heat! All the flavorful juices will come flowing out and pool around your roast – what you’ll have left is a tough mess of meat. A short rest period (about 10 minutes) allows juices to redistribute around the relaxing muscle fibers and create the tender, succulent bit of meat you were dreaming of. By the time the thermometer has dropped back down to 120 F degrees, your roast should be ready to enjoy.

Your #NoFail Holiday Roast Plan #Tips #Recipes #Beef

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Now, on to the recipes! Head over to BeefLovingTexans.com to get my recipe for Garlic & Rosemary Rubbed Tenderloin with Roasted Root Vegetables. Soooo good and perfect for a Christmas feast!

While this isn’t my own personal creation, I’m also fond of Nut Crusted Sirloin Roast with Radish Fennel Salad.

Cooking Light also has a good Roasting 101 that will get you up to speed on this tried-and-true oven cooking technique that yields succulent meats and richly browned vegetables.

What type of main course do you make over the holidays?

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Category Archives: How-To

How To Segment Grapefruit – More Fruit, Less Mess!

Beef, Egg and Potato Bake + Make Ahead Meals for Busy Days

Hydration For Healthy, Happy Athletes – 50 Shades of Pee

Tuna Avocado Toast with Tangy Lemon Crema #BeeHealthy

No-Fail Holiday Roast Plan! Tips & Recipes