D’oh! Nut Butter Cookie Dough Protein Bites

Posted on March 9, 2016 by Jennifer FIsher

Yes, I have been guilty of eating REAL cookie dough and a lot of it. Once as a kid, my indulgent grandmother let me eat as much as I wanted while my annoyed mother looked shaking her head and telling me I was going to get sick. So, what happened? I barfed . . . mothers are always right. While I still like to make “real” chocolate chip cookies for the family now and again, I try to stay out of the dough (as much as I can). My recipe for Nut Butter Cookie Dough Protein Bites is a healthier option with no raw eggs, no gluten, and no added sugar except for a few chocolate chips.

With less than 100 calories and almost 5 grams of protein, one these yummy little no-cook treats also make a sensible alternative to eating that whole chub of cookie dough and turning into the Pillsbury Dough Boy (but, darn if he isn’t the cutest thing).

Your sweet tooth will be satisfied with the smattering of chocolate chips, but you can also omit these from the recipe.

I’ve added a whey protein powder for sustained energy, muscle-making and to prevent that sugar crash that comes with eating too many sweets. The protein also makes this no-bake recipe a great choice for your post-workout or run recovery snack. You can use your favorite brand of protein powder, but note that it may change the nutritional info depending on the brand and exact ingredient list.

Also, I used Nuttzo Seven Nut & Seed Butter which is my nut butter of choice – again, you can sub in whatever almond butter, peanut butter or other nut butter you like, but I highly recommend this one because it is packed with so much extra wholesome goodness. Save 20% on your order with my discount code FITFORK-20 at Nuttzo.com.

I’m making an extra batch this week to take along on our road trip to Spartan Houston! It has been raining buckets all over Texas so it looks like it’s going to be ANOTHER wild, wet and super muddy course. If you’re thinking about running an upcoming Spartan Race (check calendar here), there is a new limited-time discount code SPRING20 you can use at checkout to save 20% .

D’oh, dough! Try healthier Nut Butter Cookie Dough Bites @Nuttzo #NuttzoLove

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Admit it, do you eat raw cookie dough? Have you ever run an obstacle course race, which one? Please share in the comments below — thanks, XOXO, Jennifer

Nut Butter Cookie Dough Protein Bites

Prep Time

15 mins

Total Time

15 mins

Course: Dessert, Snack, Worout

Cuisine: American

Servings: 18 servings

Ingredients

2/3 cup protein powder (2 scoops)
1/4 cup almond meal
1/2 cup gluten free oat flour
1 teaspoon chia seeds *Omit if using nut butter blend already including this
1 teaspoon flax seeds *Omit if using nut butter blend already including this
1/2 cup nut butter of choice
2 to 3 tablespoons unsweetened almond milk
1 tablespoon liquid stevia more or less to taste
3 tablespoons mini chocolate chips

Instructions

Add protein powder, almond meal and oat flour in bowl; stir to combine. Stir in chia seeds and flax seeds (if using a nut butter that already includes these seeds, simply omit these ingredients).
Add nut butter, 2 tablespoons of almond milk and stevia to bowl. Use spatula to combine well; mixture should be a bit crumbly, but hold together when pinched between fingers. If too dry, add additional almond milk a teaspoon at a time.
Stir in mini chocolate chips.
Roll approximately 1 tablespoon between palms of had to form ball; repeat with remaining dough.

Paleo Carrot Ginger Gazpacho – Some Bunny Loves You

Posted on March 6, 2016 by Jennifer FIsher

Each time I enjoy my recipe for Lemony Carrot Ginger Gazpacho, I want to kick off my sandals and run through the green lawn shouting “whoohoo!” That’s because this light and lovely chilled soup captures the essence of spring, and I live for the spring . . . and summer. Warmer weather calls for cooler food and this chilled soup is a twist on gazpacho, a classic Spanish recipe. For my version, I’ve added carrots, ginger and a coconut water base to help with hydration. Perfect for a light lunch, Easter brunch or way to start your pool-side dinner – save a few cucumber slices for your eyes so you can feel like a pampered spa guest.

When I serve this Lemony Carrot Ginger Gazpacho to my family, I smile and say “some bunny loves you!” That’s because I know how much wholesome, healthy nutrition in packed into each spoonful of this chilled soup– loads of lycopene, vitamin K, potassium and dietary fiber to mention a few benefits. Plus, you get all the healing benefits of ginger – it helps tame digestive issues, reduces inflammation, boosts the immune system. Plus, I personally adore the zingy taste – you can add more or less fresh ginger depending on your preference.

To optimize taste and health benefits, please use fresh ginger and not ground ginger, bottled minced ginger or ginger paste. A little knobby length of ginger will stay fresh in your produce bin for a couple months and if you have the right grater, it’s easy and mess-free to get what you need. Not trying to sound infomercial-y, but this Dual Gage Grater is a must-have for ginger, garlic, turmeric, citrus zest, hard cheeses and such it’s only $3! The two sides each have a different grate size and the “V” shape catches all the teeny-tiny shavings so they don’t fall all over the counter or plate – you simply tip over into the bowl and scrape off. Plus, after you rinse off and dry, it slides back into itself for easy storage.

This recipe works for many diet types including Paleo, vegan, vegetarian, raw, sugar-free, gluten-free and more. Also, if you’re a meal-prepper, this soup that doesn’t’ need to be reheated makes a nice alternative to the standard make-ahead fare for grab-and-go healthy lunches and quick dinners. Keep refrigerated in tightly sealed mason jars or plastic containers for up to five days and transfer to a lunch box with ice-pack. Enjoy. Linking up with The Fit Foodie Mama and Running on Happy – please check out!

Are you a gazpacho fan? Do you prefer warm weather or hot? Did you run a race this weekend or have a competition? Please share in the comments below — XOXO, Jennifer

Lemony Carrot Ginger Gazpacho -- Paleo

Prep Time

15 mins

Total Time

2 hrs 15 mins

This chilled soup is a light and lovely prelude to any spring meal -- Paleo, sugar-free, vegan, vegetarian, raw and low-sodium.

Course: Appetizer, Side Dish, Soup, Vegetable

Cuisine: American

Servings: 4 servings

Ingredients

2 cups sliced carrots (about 4 large carrots)
1 cup cucumber chunks, peeled and seeded (about ½ large cucumber)
1 15-oz can no-salt added diced tomatoes (don’t drain juice)
1/3 cup chopped red onion
1 tablespoon fresh lemon zest (plus extra for garnish)
2 tablespoons fresh grated ginger more more if you like "ginger spicy"
1/4 cup fresh squeezed lemon juice
12 ounce unsweetened coconut water
garnish lemon zest, snipped mint, unsweetened shredded coconut optional

Instructions

Add sliced carrots to microwave-safe dish and add ½-inch water to bottom. Top with lid and microwave for approximately 3 minutes or until steamed and tender, but not mushy. Remove from microwave and add to colander, rinsing with cold water. .
Add carrots, cucumber, tomatoes with juice, onion, ginger, vinegar, lemon zest and lemon juice to blender. Pour coconut water on top and process until smooth, adding more coconut water if needed (or sub water, if can empty).
Can serve at room temperature, but tastes better if chilled for several hours prior. Garnish with additional lemon zest, snipped mint and unsweetened shredded coconut.

Buh-Bye Bloat! Dandelion Greens Detox Smoothie

Posted on March 3, 2016 by Jennifer FIsher

Oh, we all have those days when the dreaded bloat is out of control. Personally, sometimes my tummy can stick out more than my butt. I’ve reduced my family to tears of hysteria (and fear) on more than one occasion by sticking out my distended middle as far as humanly possible – I look like a skinny 6-month pregnant woman or have an awful basketball sized tumor! Maybe it’s too much salt, not enough water, low fiber intake, that time of the month . . . or all of the above. I think we can all agree that being bloated and retaining water is not only an uncomfortable feeling, but also a self-confidence shaker – even though we all know that by eating healthfully, this gut grief not a lasting situation. Can’t believe I’m doing this, but I’ll share pictures of me taken within a short period of time — before dinner and already bloated (left) and feeling fabulous early one morning (right)! .

Rather than staying swollen up like a balloon, you can stop the suffering and get on the path to that slim and trim you with my Dandelion Greens Detox Smoothie. Packed with all sorts of healthy ingredients that promote healthy digestion and hydration, this green smoothie recipe is also very light, so you don’t have to fret about overdoing the liquid calories.

For under 120 calories, you get a 20-ounce glass of goodness that has no added sugar, progresses you towards your daily fiber needs, and even has a touch of protein from the dandelion (surprise!) It’s also rich in many vitamins and minerals, especially potassium, magnesium, calcium and vitamin K.

Here’s a rundown on the ingredients and how they can tame your tummy troubles.

Cucumber: Not only is this veggie is loaded with water (95% to be exact) which helps improve hydration, it also is a good source of a flavonoid antioxidant called quercetin that help reduce inflammation and puffiness – that’s why we have all long-loved to put slices over our eyes.

Coconut Water: High in potassium and other electrolytes, this watery juice from inside the coconut helps to flush sodium out of the body and restore healthy hydration levels. For convenience, I love to have this Coconut Water Powder on hand.

Banana: Bananas are rich in potassium, a mineral that helps manage fluid levels in our bodies and can assist in shedding salt-related water retention. Also, this dietary fiber in this popular fruit keeps things moving along in your digestive system.

Ginger: This root is a wonder when it comes to health benefits, anti-inflammatory, anti-nausea, migraine relief and more. It also contains an enzyme that optimized the absorption of proteins and Lessing protein-related bloating and gas in the process.

Dandelion Greens: Dandelion greens (as well as the root) are a fantastic detox food that cleanses the liver, flushing toxins and excess water out – perfect if you have lots of water retention. Dandelions have a surprising amount of protein for a “green” and even more calcium than spinach. You can also use the greens (mainly found in the early spring) in salads or sautés or reap benefits from drinking a dandelion tea or taking a dandelion root extract or supplement.

Buh-Bye Bloat! Try my Dandelion Greens Detox Smoothie Recipe #Fitfluential #FitFam

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Linking Up With: Happy Fit Mama, The Fit Foodie Mama, Hello to Fit, Fairy Burger, Chocolate Runner Girl, Jill Conyers,

Have you ever tried dandelion greens before? What do you do to beat bloating? Please share in the comments below – XOXO, Jennifer

Dandelion Greens Detox Smoothi

Prep Time

5 mins

Total Time

5 mins

Tame your tummy troubles with this low-cal smoothie filled with bloat-busting ingredients like cucumber, dandelion greens, coconut water, ginger and more.

Course: Beverage, Breakfast, Smoothies, Snack

Cuisine: American

Servings: 1 20-ounce smoothie

Ingredients

1 cup unsweetened coconut water
1/2 cup chopped fresh dandelion greens can swap spinach, if unavailable
1/2 cup banana slices
1/2 cup peeled and seeded cucumber, cut in chunks
1 teaspoon fresh squeezed lemon juce
1 teaspoon fresh grated ginger root
optional couple drops of stevia
1/2 cup ice, more if needed

Instructions

Add all ingredients to blender and process until smooth, adding more ice if necessary. Pour into tall glass and enjoy immediately.

Shiner Bock Beer Short Ribs with Chipotle Cheese Grits for CrossFit 16.1 Recovery

Posted on February 29, 2016 by Jennifer FIsher

Oh hello, how was your weekend? Mine was very meaty and gritty, let me explain! First up, I had to, ahem, knock out Cross Fit Games Open 16.1 Workout. And, when I say “knock out” I mean muster up every gram of grit I have to lunge around with a really-heavy-to-me 65 lb. overhead bar. Seems everyone else was worried about the Chest-to-Bar Pull ups in this WOD which I nailed unbroken (need to have some silver lining in the recap).However, the Achilles heel of my scrawny rear is any task that requires more butt strength than getting up off the couch. I kid, but still.

In the end and with many rest breaks, I lunged 275 meters with more than half of my body weight above my head (tongue out!). . . at the finish of one set I half dropped the bar on my head. That hurt. As I bragged mentioned, I killed the Chest-to-Bar Pullups and the positive visualization of whipping those out is what would get me through the last few lunges in each round. And, the burpees – well, they were burpees. One young beast of a girl at the gym scored nearly double to me – so awesome, so humbling! Right now I am hanging at 14^h place in my age group for the South Central states region (and will surely drop significantly by Monday night when all scores are reported), I’m really happy that I challenged myself to do something that was out of my comfort zone. That’s what it’s all about, right?!

So, I rarely write a race or workout recap without also including a recipe –for me the love of food and fitness are forever entwined. So, anticipating my fatigue from the CrossFit 16.1 WOD, I knew I was going to need a protein-rich meal to bring the old bod back to life. In the morning before heading out, I threw some beef short ribs and a bottle of beer in the slow cooker to work their magic. To prep dinner, I only needed 10 minutes to whip up some grits and toss a salad – thank you Crock Pot for doing all the heavy lifting at dinner!

Hope you enjoy this recipe for SHINER BOCK BEER SHORT RIBS WITH CHIPOTLE CHEESE GRITS – I originally created it for the Texas Beef Council – head on over there if you’d like to learn a little more about this cut of beef or get my useful slow cooker tips. It’s a super easy and forgiving recipe that will pamper your primal meat cravings without any fuss. Not normally on my diet, the Chipotle Cheese Grits were a delicious treat . . . and using some of the beef liquid reserved from the Crock Pot complemented the peppers’ smoky heat and kicked up the flavor of often bland grits into beast mode! And, the ribs were literally fall off the bone tender which I feel was somewhat metaphorical for the state of my muscles.

If you are looking for another beef slow cooker meal,with Texas flair, check out Ancho Mama’s Pot Roast — cook up a chuck roast and serve over potatoes, in tacos or on a salad.

So, did you break a sweat in the CrossFit Games Open WOD 16.1 ? Have you ever eaten or made beef short ribs? Please share in the comments below – XOXO, Jennifer

Beef Short Ribs with Chipotle Cheese Grits #recipe for CrossFit 16.1 Recovery

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Shiner Bock Short Ribs with Chipotle Cheese Grits + CrossFit 16.1 Recap

Prep Time

15 mins

Cook Time

10 hrs

Total Time

10 hrs 15 mins

Course: Main Dish, Side Dish, Worout

Cuisine: American, Southern, Southwestern

Servings: 4 servings

Ingredients

For Short Ribs in Slow Cooker

1 teaspoon olive oil
4 pounds beef sort risbs, bone-in
14 ounce can beef broth
12 ounce bottle ShinerBock or other medium to dark beer
1/4 cup molassas
2 tablespoons balsamic vinegar
1 teaspoon dried thyme
1 teaspoon hot sauce, like
1/2 teaspoon salt

For Chipotle Cheese Grits

1 cup liquid reserved from slow cooker
1 1/2 cups water
1 tablespoon minced chipotle in adobe (from can)
1/2 teaspoon salt
1/2 cup dry instant grits
3 ounces Monterrey cheese, shredded

Instructions

Rub olive oil in bottom of skillet, bring to high-heat.
Pour Greek seasoning into shallow dish and roll each short rib though to coat.
Add seasoned short ribs to skillet, searing quickly for about 30 to 60 seconds per side. Remove from heat.
Add broth, beer molasses, vinegar, onion powder, garlic powder, thyme, salt and pepper sauce to slow cooker, stir to combine.
Add short ribs to liquid and place lid on slow cooker. Cook on low setting for 10 to 12 hours.
Ten minutes before serving, remove 1 cup of strained short ribs cooking liquid from slow cooker, add to medium pot.
Add water, salt and chipotle in adobe sauce to pot and bring to boil over high heat. Reduce heat to medium and add instant grits, stirring frequently for 8 to 10 minutes or until thickened.
Remove pot from heat and cheese, stir until combined.
To serve, make a pile of grits and place a short rib on top. Present with strained short rib juice, if desired.

Wild Blueberry Coconut Pie Smoothie

Posted on February 26, 2016 by Jennifer FIsher

Wild Blueberries . . . I’m, well, just wild about them. I stir them in my oatmeal, toss in my salads, and blend up in smoothies – like this recipe for Wild Blueberry Coconut Pie Smoothie I’m sharing today. This smoothie is super yummy, and yes it tastes like a coconut cream pie and blueberry cheesecake collided! In one tall glass, you get natural energy and antioxidants from Wild Blueberries, hydration-balancing electrolytes from coconut water and satiating, muscle-making protein from low-fat cottage cheese. I love to make this vibrant Wild Blueberry smoothie for a quick breakfast, as post-workout or long run refueling or as a healthier dessert option after dinner or before bed.

So, back to the berries. Did you know Wild Blueberries aren’t the same thing as regular cultivated blueberries? I was already stalking the frozen aisle to buy these special berries for their intense sweet-tart taste long before I came to learn of all the healthy attributes. For example, Wild Blueberries have double the antioxidant capacity of regular blueberries and recent research is suggesting that they may play an important role in gut and brain health and also lower the incidence of diabetes and certain cancers. Talk about small but mighty!

Wild Blueberries are primarily grown in Main and Eastern Canada and date back more than 10,000 years! About 99% of the crops today are individually quick frozen to lock-in nutrition and taste – it also means you can cater to blueberry cravings anytime of the year just by grabbing a bag out of the freezer. There are many “brands” of Wild Blueberries, and I don’t prefer one over the other — just look for the word “Wild” on the package to ensure you’re getting the most potent and powerful blueberries around!

MAKE THIS! Wild Blueberry Coconut Pie Smoothie #WildYourSmoothie #Sponsored

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So, have you ever eaten WILD blueberries? What is your favorite ingredient to put in a smoothie — surprise me, I’m always looking for creative new things to try. Share in the comments below – XOXO, Jennifer

By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of North America and I am eligible to win prizes associated with the contest. I was not compensated for my time.

Wild Blueberry Coconut Pie Smoothie

Prep Time

5 mins

Total Time

5 mins

Course: Beverage, Breakfast, Dessert, Fruit, Smoothies, Snack, Worout

Cuisine: American

Servings: 1 serving

Ingredients

1/2 cup froze Wild Blueberries
8 ounces coconut water
1/3 cup low fat cottage cheese
2 tablespoons shredded, unsweetened coconut
1 to 2 packets stevia, to taste
1/2 cup ice, or more if needed

Instructions

Add all ingredients to blender and process until smooth. Pour into tall glass, garnish with additional blueberries and coconut flakes. Enjoy immediately.

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Category Archives: Recipes

Paleo Carrot Ginger Gazpacho – Some Bunny Loves You

Buh-Bye Bloat! Dandelion Greens Detox Smoothie

Shiner Bock Beer Short Ribs with Chipotle Cheese Grits for CrossFit 16.1 Recovery

Wild Blueberry Coconut Pie Smoothie