Botanically a fruit, embraced as a vegetable, the vibrant and vitamin-packed tomato is tops when it comes to versatility. Tomatoes are enjoyed at the annual rate of 31 pounds per person, eaten raw on salads and as a key ingredients in sauces, salsas and many soups. Even my tomato-avoiding son gets his fair share in the form of ketchup!
Tomat-O, tomat-OH, what is your favorite way to eat tomatoes? Please share in the comments below. Also, who’s training for what — I’m looking for some fall half marathons! XOXO, Jennifer
Sweet news,it’s National Root Beer Float Day! Celebrate without ruining your workout gains with my nutritious and delicious Cherry Vanilla Root Beer Float Smoothie! Get the recipe HERE
If you’re looking for something a little more over-the-top and decadent, lemme just share my recipe for Root Beer Float Fudgethat was once featured in Simple & Delicious Magazine! Get recipe HERE
Many say the career advice to follow your passions is hogwash. “It’s not practical, ” they say, or “you can’t earn a decent living unless you’re extremely talented, really lucky – or, both.” “Do what you love . . . and you’ll probably starve.” As a female Jack-of-All-Trades-Master-of-None, I’m here to say baloney to that! Well, maybe not baloney, but instead to say “WATERMELON, BEEF and SALAD DRESSING” to that!
Yup, I’m doing what I love and I’m not starving either figuratively or literally. These are just some beloved clients of mine who have supported me and given me experiences not just as a food and fitness blogger and healthy chef, but as a creative consulting professional in the health industry. Nothing makes me feel fuller as a contributing member of society than helping others on a health and fitness journey in my own special way – and that, my friends, is definitely NOT starving.
So, in honor of National Watermelon Day (which is August 3rd), I wanted to spread a bit more watermelon love in my #LivingOnTheWedge way. Over these several years, some might think I’ve exhausted my ideas to showcase watermelon. Oh, I always have a new recipe, workout or health tip – and today, I have all three (plus a giveaway of goodies).
First up, the watermelon recipe. I actually posted it a couple weeks ago, but I want to make sure you don’t miss it because it’s just that good. Inspired by the funky fusion of the local food truck scene, my “Keep Austin Weird” Beef, Veggie & Watermelon Stir-fry features all my favorite ingredients from around the Central Texas area. Get the recipe HERE.
Not being one to brag or toot my own horn (hardly ever, haha), the National Watermelon Promotion Board has unofficially named me as the Inventor of the Watermelon Workout . . .it’s even better than being the creator of Prancersize or some other such thing! Well, golly, you can find a few of my watermelon workouts right there on the Watermelon for Health section of Watermelon.org and there are a few more over HERE!
Now onto the Watermelon Workout. Earlier in the month, I helped Watermelon.org share the benefits of this fruit in a healthy lifestyle by hosting a Watermelon Workout Challenge at the largest fitness convention on the planet, IDEA World in Los Angeles. Competitors had to spin a wheel and then bust out as many reps of the selected exercise as possible in 20 seconds – there were squat jumps, alternating lunges, Russian Twists, partner passes and more. Oh, and did I mention you had to hold a watermelon the entire time!
The idea was created mainly in the name of wholesome good fun and to make people stop, smile and talk about watermelon (which it did)– but everyone also commented on how is was actually such a great workout concept. Uh, yeah – have you ever tried to jump squat with a 20 pound watermelon?!
Today’s Watermelon Blaster Workout is designed to kick up your cardio and sculpt muscles simultaneously. There are four separate exercises in the set, each one is done as many times possible (with good form) in 90 seconds. After all four exercises are done, you get a one minute rest and then repeat everything over a few times for a total for four sets. Go at your own pace and modify as necessary – over time you will find that you can do more reps per set. I used a 5.5 lb personal-sized watermelon, go light or heaver as needed. You could also use a medicine ball, but then it wouldn’t be nearly as fun.
And here’s the video demo of the exercises. Enjoy and laugh if you will, I know I’m a watermelon dork.
And lastly, a Watermelon Health Tip from my friends at Watermelon.org. Watermelon contains vitamin B6, which may help break down protein, another important source of workout fuel along with carbohydrates. #WatermelonForHealth
Oh, yeah – and I’m having a Watermelon Day Giveaway, too! The prize include an assortment of watermelon-themed swag including a pair of watermelon knee socks (not compression, but still awesome), watermelon ankle socks, a sweet little fold-up nylon shopping back, two single-serve packs of sprouted watermelon seeds and a $10 gift card to Fresh Market so you can get a watermelon or two! Enter in the Rafflecopter app below!
You may be thinking, “Ummmm, excuse me . . . but what the heck on God’s green Earth are SQUACHOS”? This quick and easy appetizer is a healthy swap for traditional nachos made with tortilla chips which are typically fried, overly salted and plentiful in carbs (if you’re counting). Made on slices of summer’s finest squash, my Steak & Quinoa Squachos are, in two simple words, “life changing!”
The farmer’s markets (and personal gardens of you green-thumbers) are exploding with green zucchini and yellow summer squash this time of year — and this fun and fit finger food is a tasty way to take advantage of a bumper crop and squeeze a few extra veggies into the day.
Recipes similar to this use panko bread crumbs to create that familiar nacho crunch — but that defeats to purpose of my low-carb, higher protein mission. So, instead, I tossed together almond meal and cooked quinoa with a bit of cheese to create a tasty texture on top of each squash disc.
I used two of my go-to non-GMO, gluten-free and certified organic pantry staples from NowFoods.com — Tri-Colored Quinoa and Raw Almond Flour. This tri-color quinoa a blend of white, red and black seeds and is a great source of protein and iron — I typically serve it as a side dish or salad, but freeze leftovers for speedy recipes like this! Raw Almond Flour (or Almond Meal, as some people call it) is simply finely ground almonds and it makes a great low-carb swap for flour in many recipes. If you can’t find these products in your market, I’ve dropped the Amazon links below.
Now, if you’ve been following along on the blog or social media, you know I’ve been sharing my (numerous time) journey on the Protein Challenge and encouraging others to join. This free 30-day challenge sponsored by BeefLovingTexans.com (who I also originally developed the Squacho recipe for) shows you how to tweak your daily protein intake for optimal heath — to be very succinct, you should be getting about 25 – 30 grams of protein at each of your three meals — and also protein rich snacks throughout the day and possibly at bedtime, depending on your activity level. You can register for the Protein Challenge and get tips, support and recipes HERE.
So, are you making these Squachos this weekend, or what?!
What are your other plans – a race, a vacation, just catching up on the to-do list? Let’s chat in the comments below – XOXO, Jennifer
You'll exclaim "squash-OMG" when you taste these unique beef nachos that swap tortilla chips for discs of zucchini -- almond meal and quinoa create a crunch texture while keeping the appetizer gluten-free and low carb.
Course:
Appetizer, Snack
Cuisine:
American
Servings: 8as appetizer
Ingredients
baking spray
2lbssummer squash (such as zucchini, crookneck etc.)
1/2cupraw almond flourI like Now Foods "Living Now" brand
1tablespoondry fajita seasoning
1cupshredded sharp cheddar cheese
1/2cupcooked quinoaI like Now Foods "Living Now" brand
2/3cupprepared Pico de Gallo, drained of any excess juice
1/2cupfresh chopped cilantro leaves
garnishessalsa, guacamole, sour cream or others as desired
Instructions
Preheat broiler on high. 2. Line two rimmed baking sheets with foil, coat with baking spray.
lice squash into ¼” slices. Place squash, with edges touching each other, onto baking sheets.
In bowl, toss together almond meal with dry fajita seasoning. Stir in cheese, cooked quinoa and almond meal until combined.
Use a tablespoon to pile a big dollop of this cheese mixture on top of each squash slice. If leftover topping in bowl at end of dolloping, sprinkle evenly across tops.
Cut leftover steak or fajita meat into bite-sized pieces. Place a piece of two of beef on top of each Squacho.
Place oven rack on second to top position. Broil Squachos for 2 to 4 minutes, or until cheese mixture bubbling and turning golden brown on edges Watch carefully to prevent burning.
Remove from oven and sprinkle with drained Pico de Gallo. Serve with other desired accompaniments such as guacamole, sour cream or salsa.
Botanically a fruit, embraced as a vegetable, the vibrant and vitamin-packed tomato is tops when it comes to versatility. Tomatoes are enjoyed at the annual rate of 31 pounds per person, eaten raw on salads and as a key ingredients in sauces, salsas and many soups. Even my tomato-avoiding son gets his fair share in the form of ketchup!
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