Category Archives: Recipes

“Gimme Mo” Mojo Citrus Guacamole

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"Gimme Mo" Mojo Citrus Guacamole brings a Latin American twist to your favorite avocado dip -- loaded with garlic and zesty oranges! Dollop on salads, sandwiches or fish tacos! Or, just dip a chip at your next party!We eat guacamole by the truckload over here and I see nothing wrong with that! — I mean, HELLO heart-healthy, creamy, satiating fats! This simple pleasures is a staple in my life, dolloped on my salads, sandwiches and veggies sticks. Making a yummy meal and NOT having guacamole within lifting distance from my lips feels like a hot date that didn’t end with a kiss. Such a bummer!

I’ve used avocados every which way and have a dozens of guacamole recipes in my mealtime rotation. A recent creation is “Gimme Mo” Mojo Citrus Guacamole with a sensational Latin American-inspired twist that is perfect for plantain chip dipping, toast smearing and fish taco topping.

"Gimme Mo" Mojo Citrus Guacamole brings a Latin American twist to your favorite avocado dip -- loaded with garlic and zesty oranges! Dollop on salads, sandwiches or fish tacos! Or, just dip a chip at your next party!

Before jumping into this quick and easy guacamole recipe, let me give you the quick 411 on the magical sauce that inspired it. While originating in the Canary Islands, mojo is a simple sauce that is now splattered and slathered on nearly everything edible in Central America, the Caribbean and parts of the southern U.S. With as many regional variations as there are uses for this quintessential Latin condiment, I’m most familiar with the Cuban preparation. Cuban mojo is made with olive oil, sour citrus juices (like bitter orange and lime juice), oregano, and garlic – loads and loads of garlic. It’s often used as a marinade for pork, chicken and seafood, a dip for fried plantains or yucca, or for dressing veggies and potatoes.

I love the mojo flavor profile and have done past recipes like Mojo Steak Kebabs and Mojo Chicken with Grilled Oranges (below) are both delicious!  This guacamole would be a perfect complement to both! Not only can “Gimme Mo” Mojo Citrus Guacamole be served atop a main dish on the dinner plate, to the side of a salad, or in a festive dip bowl – it also makes a clever single-serve presentation scooped into the emptied halves of the orange peel.

grilled chicken breasts and oranges

I originally developed this recipe for the new Guacamole Herb and Spice Blend from the Instantly Fresh line at Litehouse Foods.It’s a mixture of freeze-dried herbs and seasonings (including cilantro, garlic, red onion and red chili) that make it easy to get the guacamole bowl filled to the top “chop-chop” without endless slicing and dicing!  There are no preservatives or other yucky chemicals in this convenient spice blend that you can pick up on the spice aisle or in the produce department (although it doesn’t need to be chilled).  If you find a bottle, just swap out the red onion, jalapeno and cilantro in the recipe below for 4 tablespoons of this magical spice blend.

Litehouse Foods Instantly Fresh Guacamole Blend

“Gimme Mo” Mojo Citrus Guacamole – this avocado dip won’t last long! #Fitfluential

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Are you an avocado addict? How many would you guesstimate you eat in a month? What is best thing you’ve dipped a chip or carrot stick into lately?  Please share in the comments, XOXO – Jennifer 

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“Gimme Mo” Mojo Citrus Guacamole
Prep Time
10 mins
Total Time
10 mins
 
This Latiin-inspired take on guacamole adds loads of garlic and zesty orange juice! The perfect condiment for your main dishes . . . but mainly for dipping!
Course: Appetizer, Fruit, Salad, Side Dish, Snack, Vegetable
Cuisine: Caribbean, Mexican, South American
Servings: 8 servings
Instructions
  1. In bowl, mash together peeled and pitted avocados with orange juice and lime juice (if avocados are extra large, you may need a small splash extra of each).
  2. Stir in onion, pepper, cilantro,oregano (or 4 Tbsp swap of the guacamole blend mentioned in blog post), salt and garlic.
  3. Use zester, to remove approximately 1 tablespoon zest from orange. Stir into guacamole.
  4. Peel orange and cut away any pith and most membrane. Dice into small chunks. Gently stir into guacamole.
  5. Serve as dip or condiment for sandwiches, burgers, fajitas, salads, etc.

No-Fail 15-min Beef & Veggie Fried Rice – So Simple a Kid Could Cook it and Did

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egglands-best-beef-hah-with-street-corn-salsa-jennifer-fisher-voteI have a proposition! I’ll share my 15-minute Beef & Veggie Fried Rice recipe and with all the time you save on dinner, you’ll spend the 1 minute it takes to vote for me in the Eggland’s Best “America’s Best Recipe Contest”! My regional-inspired recipe is for Texas Egg and Steak Hash with Chipotle Street Corn Relish (copied the photo below so you know exactly what to vote for) — thank you, thank you!

 

15 minute Beef & Veggie Fried Rice

Now, onto the 15-minute Beef & Veggie Fried Rice recipe (originally developed for Beeflovingtexans,com)  — it’s a win on so many levels. Not only is it a lightening speed dinner solution, it can be kept simple enough that an older kid can make it. Honestly, realizing that my teenage boys were completely capable of cooking dinner every once in a while was a light bulb moment for me. What a relief to know I can call ahead and get them to start dinner on those crazy days when I’m stuck in traffic, sitting at another kid’s sports game or even trying to finish up my own workout.

15 minute Beef & Veggie Fried Rice is a super-quick way to get a vibrant and very healthy meal on the table. Plus, its simple enough that younger kids can help and older kids can cook on their own!

One of the tricks to cooking the recipe so quickly is super-thinly cut sirloin steak — a method that also stretches my food budget as it makes the meat look like, well, a larger quantity than it actually is!  So, just firm up your steak in the freezer for 10 to 30 minutes or before getting after it with a super sharp knife across the grain in razor-thin slices (like 1/8″ or less if you can).  When the meat is this thin, it literally takes 3 minutes or less to cook with the stir-fry method — toss in the hot, hot skillet and stir around constantly and quickly just long enough to take the “red” of. Beef should still look pink when you take it off the skillet as it will continue to cook a tiny bit, trust me, it will always be juicy and tender this way! Do NOT leave it in the skillet or wok as you continue to cook the veggies, that will just cause a lot of undesirable toughness.

skillet-vegetables-for-fried-riceAnother WIN is my recipe also includes a scramble of eggs, an assortment chopped vegetables selected by the young chef (a good trick to get kids to eat more veggies), a simple sauce and pre-prepared rice.  Of course, you can cook your rice the old-fashioned way, but in a hurry and with the kids, I either keep those rice pouches from the frozen aisle on hand or meal prep my own and package into portions.

Love to use crunchy nuts for the top, NOW Foods has a great selection of organic options — cashews may be my favorite!

wiliam-and-beef-sirloin-fried-rice

William, the 16-year old chef who picked out all the yummy veggies for this recipe and cooked them up for his mama! 

So, no need to call for Chinese take-out to solve dinner – make your own healthier version in less time than it would take the delivery guy to show up. What’s even better than this? Getting the kids in the kitchen while you kick your feet up!

Coconut Macadamia Nut Fried RiceLooking for a more exotic fried rice recipe? Try my Coconut Macadamia Nut Fried Rice, it is soooooo swoon-worthy!

15min Beef & Veggie Fried Rice so easy a kid could make, and did! #fitfluential

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So, do you get your kids in the kitchen to cook? What’s in their repertoire? If you could only have 3 veggies (or fruits) in a stir fry – gasp – what would they be? Please share in the comments below – XOXO , Jennifer 

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15-minute Beef & Veggie Fried Rice Recipe
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
Get a vibrant and very healthy fried rice dinner on the table in less time that it would take to wait on delivery -- faster, fitter, fresher and easy enough for older kids to prepare!
Course: Main Dish
Cuisine: Asian
Servings: 4 servings
Ingredients
  • 12 ounce top sirloin steak, set in freezer for 10 minutes
  • 4 teaspoons olive oil, divided
  • 4 large eggs
  • 2 teaspoons minuced garlic
  • 1 teaspoon grated ginger
  • 10 ounce bag frozen steam-in-bag whole grain brown rice or previously prepared rice
  • 6 cups assorted chopped vegetables (onions, bell peppers, carrots, broccoli, asparagus, etc.)
  • 1/4 cup low-sodium soy sauce
  • 1 teaspoon Sriracha sauce
Instructions
  1. Bring large skillet to high medium-heat. Add olive oil and add cut sirloin and cook, stirring constantly, for 2 to 4 minutes or until no longer red but pink n the middle with edges browning.  Remove from heat immediately and drain on paper towels.
  2. Spray same skillet (now empty) with cooking spray. Add eggs, garlic and ginger and cook, stirring vigorously, until scrambled. Scoop out of skillet to rest next to beef.
  3. Place bag of rice in microwave and cook on high for 4 minutes. Or, used 10 ounces of previously prepared rice. Remove and set aside.
  4. Add remaining olive oil to same skillet (now empty again) and stir fry vegetables on medium-high for 3 to 5 minutes or until crisp tender. Exact time will depend on size and type of chopped vegetables.
  5. Reduce heat to medium-low and add cooked rice, cooked beef and cooked eggs back to skillet with vegetables. Stir to combine.
  6. Quickly mix together soy sauce and Sriracha. Evenly drizzle over top of mixture and stir well to combine, continue to cook and stir for 1 to 2 minutes until heated through.

“Go For The Gold” Turmeric Hummus Served 3 Ways

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Turmeric Curry HummusWhen I want a satisfying snack that tastes super yummy, has loads of health benefits, and won’t have me hungry again in an hour, my “Go for Gold” Turmeric Curry Hummus with Minted Roast Chickpeas is a winner! It’s definitely what to bring to a football tailgate or sports watching party to show that you are the decided victor of dips and champion of chickpeas.Turmeric Hummus with Minty Roast Chickpeas is creamy and crunchy at the same time! A healthy snack with protein and fiber, perfect for post workout of for a party appetizer.

If you’re not familiar with turmeric, you need to get acquainted ASAP. I’ve featured it before in many recipes — my Turmeric Honey “Health” Shots have been popular! While it’s the primary spice in many Indian dishes (such as curry) and lends everything it touches (including hands) a golden yellow to orange hue, turmeric is consumed not just for its warm and mildly peppery taste, but also for the many purported health benefits.

For example, numerous studies suggest that turmeric’s active component, curcumin, helps alleviate or reduce the incidence of everything from certain cancers to depression – and it’s is highly touted as a natural pain-killer and anti-inflammatory. I take turmeric often to recover from hard workouts faster, I’m a fan of these Curcumin Capsules (from Turmeric Root Extract) sold by NOW Foods.

Turmeric.
I do advise using fresh turmeric along with the dried ground turmeric as directed in the recipe. The fresh has a more pleasingly distinctive aroma, flavor and health benefits in root form (technically a rhizome like ginger) than from the ground powder.  However, the ground turmeric helps distribute the golden-orange color evenly. If you’re looking for fresh turmeric, ask your produce manager to stock it from Frieda’s.
Turmeric Hummus Served 3 Ways - appetizer dip, pasta toss and veggie sandwich!

Make a big batch and portion into individual grab-and-go containers to stash in lunchboxes, backpacks and gym bags along with veggie sticks or crackers. However, dipping stuff INTO hummus isn’t the only way to enjoy it! My two other serving suggestions are to 1) pile up high on whole grain bread or a wrap along with other veggies to make a filling sandwich and 2) to toss with warm pasta or vegetable noodles (like “zoodles”) as a creative sauce.  I wasn’t sure if the sauce idea would work one night when fixing a “clear the fridge” dinner in a pinch — but it most certainly did!

roast chickpeas for a crunch healthy snackAlso, if you love a crunchy, salty snack the roasted mint chickpeas that I’ve used to garnish the top make a fantastic snack on their own.

Just double up that part of the recipe and keep the extra batch for snacking right off the pan – or to use as grain-free “croutons

By the way, I originally developed this recipe for Litehouse Foods using their Instantly Fresh Herbs! Check it out.

 

“Go for the Gold” Turmeric Hummis served 3 ways! WIN-WIN-WIN #fitfluential

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Do you use turmeric in your diet, what is a favorite recipe? If you’re at a party, do you go for the dips or the desserts? What’s on your upcoming fall season race season? Please share in the comments, XOXO — Jennifer  

Turmeric Curry Hummus
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"Go For The Gold" Turmeric Hummus Served 3 Ways
Prep Time
40 mins
Total Time
40 mins
 
Cuisine: Indian, Mediterranean
Servings: 6 servings
Ingredients
  • 2 cups canned chickpeas, rinsed, dried and “skinned” (divided)
  • 1 teaspoon olive oil
  • 2 tablespoons chopped fresh mint or nstantly Fresh Mint
  • 1 1/2 teaspoons salt (divided)
  • 1/2 cup tahini (sesame paste)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lime juice
  • 1 tablespoon minced garlic or Instantly Fresh Garlic
  • 1 tablespoon grated fresh ginger or Instantly Fresh Ginger
  • 1 teaspoon curry powder
  • 1 teaspoon dried, ground turmeric
  • 1 tablespoon fresh grated turmeric root *if not available, substitute and additional 1 TBSP dried turmeric
  • 1/2 teaspoon ground black pepper
  • additional olive oil for serving
Instructions
  1. Preheat oven to 400 F degrees.
  2. After draining and rinsing chickpeas, place them on a paper towel and fold over, gently rubbing them. This will remove any remaining “skins.”
  3. Toss mint and salt together in small bowl. Take ½ cup of chickpeas and toss around with olive oil until coated. Add chickpeas to bowl with mint and shake around until dusted.
  4. Place chickpeas in oven and bake, tossing occasionally, for 30 to 40 minutes or until golden and crunchy.  Remove from oven and set aside to cool on pan.
  5. Place remaining chickpeas, tahini, olive oil, lime juice, garlic, ginger, curry powder, dried turmeric, fresh turmeric, remaining salt and pepper in a food processor and blend till smooth and creamy. If needed, add a bit of additional lime juice or water to adjust the consistency.
  6. Serve with a drizzle of olive oil and roasted chickpeas.

Spicy Salmon, Sweet Potato and Pineapple Kebabs – Healthy Game Day Grub

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Today was the official start of college football season and I had some hungry fans to feed over here.  Go team and I’m so diplomatic, I’m not telling which one! But, I will share with you our football party food – Spicy Salmon, Sweet Potato and Pineapple Kebabs! They were a little spicy, a little sweet and a lot sizzling damn delicious -very healthy and balanced, even the fake-cheese, nacho-loving guys gave me a high-five at halftime.

Spicy Salmon Sweet Potato Pineapple Kebabs is an easy, balanced dinner with a kick of sweet heat!

Oh, and did I mention how easy to make? Super easy, especially with spices and sauces from Stubb’s Legendary Bar-B-Q to save me some precious party time while keeping my ATX food game going strong.Used that simple yet magical jar Bar-B-Q Spice Rub on everything I skewered and mixed some Stubb’s Sticky Sweet Bar-B-Q Sauce into plain yogurt to make a Creamy BBQ Dressing to use on a side salad and drizzle over the kebabs – I even used the leftovers for snacking with chips! Shaking stubbs on salmon kebabs

I highly recommend Stubb’s Legendary Bar-B-Q sauce, rubs, marinades and cooking sauces – not just because they are a homegrown Austin company that tastes great and makes life easy, but also because they don’t use artificial flavors, sweeteners, colors or preservatives often found on the condiment aisle.

SizzleFish Sockeye Salmon

Also, SizzleFish.com is another company that keeps my healthy best interests in mind with their flash-frozen seafood collections. These assortments of high-quality fish, shrimp and other seafood are mindfully sourced from the best the world has to offer and shipped straight to my front door in perfectly –portioned, individually vacuum-sealed pouches.  For this recipe, I used their Alaskan-caught Sockeye Salmon, a great source of Omega 3 fats.

salmon sweet potato kebabs toes

stubb's sticky sweet bbq sauce on shrimp kebabsPair this easy grilled fish recipe with your favorite whole grains and vegetables for a balanced-healthy meal! You can also make them “half-sized” on shorter skewers and serve as an appetizer at a tailgate. If you like the idea of barbeque seafood skewers, check out my BBQ Shrimp Kebabs with Kumquats & Pineapple.  

Spicy Salmon Sweet Potato Kebabs #GameDayGrub @stubbsbbqsauce #StubbsInsider #ad

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What are you grilling for Labor Day or the big football game? Tell me your favorite football team, collegiate or NFL? Please share in the comments below – XOXO, Jennifer 

This post was sponsored by Stubb’s Legendary Bar-B-Q, however all opinions, recipes and enthusiasm are my own! 

 

 

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Spicy Salmon, Sweet Potato and Pineapple Kebabs
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
 
Cuisine: American
Servings: 2 servings
Ingredients
  • 1 medium sweet potato, cut into large cubes
  • 2 teaspoons olive oil
  • 8 oz fresh pinapple chunks
  • 4 large jalapeno peppers, seeded and cut in large chunks
  • 8 oz Sockeye Salmon filets  (I used 2 4-oz packages from SizzleFish.com)
  • 2 tablespoons Stubbs Bar-B-Q Spice Rub
  • 1/4 cup Stubb’s Sticky Sweet Bar-B-Q Sauce
  • 1/4 cup plain unsweetened Greek yogurt
Instructions
  1. Use 4 metal skewers or soak 4 bamboo sticks in water for 10 minutes.
  2. Place sweet potato chunks in microwave safe bowl and par cook in microwave for 1 to 2 minutes until no longer crunchy, but not too soft. Toss with olive oil, set aside.
  3. Use filet knife to cut skin off bottom of fish. Cut into 12 pieces total (6 each filet)
  4. On each skewer, thread on salmon, pineapple, jalapeno and sweet potato in alternating pattern.  Generously sprinkle with spice rub on both sides.
  5. Place skewers on grill heated to approximately 400 F degrees, cook for approximately 4  minutes, then flip and grill for 3 to 4 additional minute or until salmon is medium doneness. Transfer to platter.
  6. In small bowl, mix together BBQ sauce and yogurt. Serve with kebabs as a dip or drizzle.

Hunger Slaying Dragon Fruit Coconut Smoothie Bowl

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I must say, I slayed yesterday’s tempo run and I think it was the dragon fruit smoothie I made for my afternoon snack.  Just like the perfect run, where speed comes without too much suffering, can be elusive . . . so is the dragon fruit.  You don’t see this beautiful tropical fruit very often, mainstream markets don’t usually carry them – so if you ever do see one, snatch it up! jennifer dragon fruitThe Dragon Fruit, also known as a Pitaya, Strawberry Pear or Mood Flower, is the unusually striking fruit of a cactus – don’t worry, there are no thorns or stickers on it!  There are different varieties – pink or yellow exterior and white or magenta interiors speckled with tiny edible seeds. Despite their showy appearance, the taste is quite mild, similar to a kiwi – I have found the yellow variety to be the sweetest.

Health Benefits of Dragon Fruit: First of all, like most fruits, dragon fruit is hydrating and provides healthy complex carbohydrates to fuel to body and brain. Dragon fruit is also surprisingly high in phytonutrients. Rich with beneficial antioxidants, this pretty (and pretty powerful fruit) a serving contains 10% Daily Value of vitamin C, polyunsaturated (good) fatty acids, a bit of protein, carotene, and several B vitamins that are essential for the optimal metabolism of carbohydrates.

Dragon Fruit Varieties

dannon dragon fruit yogurt1I recently came into a huge windfall of dragon fruit from Frieda’s Produce, so I ate all I could simple by slicing open and digging out the flesh with a spoon! I’ve also sliced the fruit and put on my salads, in my yogurt and used in salsas.  They keep for about a week in the fridge (wrap in plastic wrap to extend the life) and can also be cut up or pureed to freeze. Later this week, before I go into freezer storage mode,  I’ll be  making Dragon Fruit Chia Jam. Stay tuned for that!

Dragon Fruit Coconut Smoothie Bowl is brimming with beautiful yumminess -- the perfect breakfast, workout snack or healthy dessert! Of course, you can also pour this smoothie in a tall glass! for on-the-go enjoyment.

Today, I’m sharing that smoothie I hinted at, the one that made me run fast – haha!  My recipe for a Dragon Fruit Coconut Smoothie Bowl is a nourishing sweet treat that is a quick fix for breakfast, a pre or post workout snack or healthy dessert. It was almost too pretty to eat. Almost.  If you can’t find the fruit fresh, I’ve noticed that many upscale grocery stores sell it in the frozen fruit section.

Dragon Fruit Coconut Smoothie Bowl

Dragon Fruit Coconut Smoothie Bowl

  • 1 cup dragon fruit flesh (fresh or frozen)
  • 12 ounces almondmilk/coconutmilk (the carton kind from refrigerated section like Blue Diamond)
  • 1 scoop vanilla protien powder (or substitute 1/2 banana)
  • Ice
  • 2 tablespoons shredded unsweetened coconut
  • 1 tablespoon cacao nibs (I like the ones from NOW Foods)
  • Additional dragon fruit for garnish

To prepare, add dragon fruit, unsweetened coconut milk, and protein powder to blender. Process until smooth. Pulse in enough ice until desired consistency achieved. Pour into bowl (or tall glass)  and top with shredded coconut, cacao nibs and additional dragon fruit if desired. Serves 1

YUM! Hunger Slaying Dragon Fruit Cococonut Smoothie Bowl #InspireTasteLove

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Have you ever tried a Dragon Fruit? What is your favorite smoothie ingredient? Had a good, end-of-summer run lately? Please share in the comments – XOXO, Jennifer