Category Archives: Recipes

Super Oatmeal Stuffed Apples + 10 Best Baking Apples

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Cinnamon Super Oatmeal Stuffed ApplesCooler, crisper days have arrived and I have a hankering for a more homey and comfy breakfast than my typical smoothie or on-the-go protein bar. But with the craziness of my morning routine (my personal running, tying up work loose ends and giving rides to school), I rarely have time for anything coming out of the oven. But my recipe for Cinnamon Super Oatmeal Stuffed Apples can be quickly prepped and cooked in the microwave, so I’m winning before sun up. In fact, this is what I ate for breakfast the morning that I woke up really early to drive to Marble Falls, Texas and ended up winning the entire Hill Country Half Marathon. Super Oatmeal Stuffed Apples

My “super” oatmeal is far from the cement-like, sugar-laden and fake-flavored oatmeal packets found next to the Fruit Loops and Pop Tarts. Instead, this powered-up oatmeal stuffed in my apple has been fortified with extra taste, texture and nutrition thanks to the addition of uncooked quinoa, nuts, seeds, dried fruit and spices mixed together with my dry, quick-cooking oats.  I typically will make a big batch and then scoop out what I need in the morning for this apple recipe or just for a simple bowl of oatmeal.

On crazy weeks when I don’t have time to scoop and stir, I like to buy Super Oats Nuts & Seeds.

After pulling my stuffed apple out of the microwave, I drizzle it with Almond Vanilla Opadipity by Litehouse sweet Greek yogurt dip. I love this lightly sweet Greek yogurt dip as a healthy topping on all my family’s favorite breakfast foods including this oatmeal recipe, but also pancakes, waffles and granola parfaits.

Oatmeal Stuffed Apple Scoop 686 x 550I like to use a great big Honey Crisp apple as my vessel to hold my mix of “super” oatmeal, the center is just scooped out with a melon-baller to create the perfect edible bowl.

Now, not all apples are the bomb for baking – some varieties, like the ubiquitous Red Delicious, seem crisp and crunchy when plucked off the tree (or out of the produce bin) but can turn mushy and mealy in the oven. For treats like apple pie, tarts and muffins (and especially my recipe for Super Oatmeal Stuffed Baked Apples), I prefer my apples to remain a little al dente – and I think most would agree!  Here is a list of my favorite 10 apples with flesh that stands up to baking and offer a delicious balance of sweet and tart flavors. Try using a variety of these apples for a more complex flavor and colorful presentation.

TheFitFork.com - Apples10 Best Apples for Baking

  1. Honey Crisp
  2. Golden Delicious
  3. Granny Smith
  4. Braeburn
  5. Jonathan
  6. Melrose
  7. Mutsu (Crispin)
  8. Pink Lady (Cripps Pink)
  9. Rome Beauty
  10. Winesap

If you are looking for more healthy apple recipes, check out this bumper crop collection from CookingLight.com.

Best Apple Recipes - Cooking Light

 

Super Oatmeal Stuffed Apples + Best Apples for Baking #CLblogger #LivingLitehouse

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Are you an apple fan? What is your favorite variety to eat out of hand, or bake with? What is your favorite topping for oatmeal? Please share in the comments below – XOXO, Jennifer

Super Oatmeal Stuffed Apples
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Super Oatmeal Stuffed Apples +10 Best Apples for Baking
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 
Stuff your morning breakfast with good things like this apple filled with nutritious oatmeal featuring nuts and seed and a cinnamon Greek yogurt topping.
Course: Breakfast, Fruit, Snack
Cuisine: American
Servings: 2 servings
Ingredients
  • 2 large apples I used Honey Criso
  • 1/2 cup quick cook oats
  • 1 tablespoon uncooked quinoa
  • 1 tablepoon pepitas (hulled pumpkin seeds)
  • 1 teaspoon chia seeds
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 1/4 cup water divided
  • 4 packets stevia more or less to taste
  • 1/3 cup Opadipity Greek Yogurt Cinnamon Swirl Dip Or 6oz tub vanilla greek yogurt mixed with 1/2 tsp. cinnamon
Instructions
  1. Slice top off each apple approximately 1-inch down.
  2. Use melon scooper to scoop out apple flesh, leaving a ¼” to 1/3” thickness on apple.
  3. Pick out seeds and core of flesh and chop remaining apple flesh finely.
  4. In medium bowl, toss together oats, quinoa, pumpkin seeds, chia seeds, cinnamon, nutmeg, salt and Stevia. Stir in chopped apple pieces.
  5. In microwave-safe measuring cup, boil water and stir in ONE CUP into the oatmeal until combined.
  6. Place apples in microwave-safe baking dish. Stuff mixture evenly into the two apple “bowls,” packing down and over stuffing, if necessary. Set “lid” apple pieces in the side of baking dish.
  7. Add ¼ cup water to bottom of baking dish. Cover with dish lid. Microwave for 3 minutes on high, and then in additional 1-minute increments until oatmeal is cooked through and apple is tender (microwave times will vary by appliance).
  8. To serve, top oatmeal stuffed apples with Opadipity Greek Yogurt Dip, extra pumpkin seeds and a dash of cinnamon.

Turk’y Cutlets with Fall Festival Couscous #OMGardein Holiday

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If your life is similar to mine, that November and December datebook is packed full of year-end deadlines, holiday planning, seemingly never-ending shopping and all sorts of soirees, celebrations and family festivities. Oh, and don’t forget squeezing in running and working out so that you can charge into the New Year fabulously fit. All this whirlwind of activity can wreak havoc on healthy dinner plans, but I have a nutritious, quick and easy dinner idea planned with plant-based proteins from Gardein.

Turk'y Cutlets with Fall Festival Couscous

My recipe for Gardein Turk’y Cutlet with Fall Festival Couscous is perfect for a quick weeknight meal but also gorgeous enough for any holiday company that may be dropping by. Full disclosure — I definitely eat beef, chicken, fish  . . . . and, lots of plant-based proteins too – I love variety and all the foods! However, I have a non meat-eating family member visiting every Thanksgiving and Christmas, so I’m always on the lookout for vegetarian recipes that he and the entire family will enjoy. Dinners featuring a Gardein Turk’y Cutlet are proven winners with me, my kids and my company – they cook up in just 15 minutes, have a delicious crunchy exterior texture and offer 22 grams of protein. Serve these versatile cutlets on top of my fall-inspired nut and fruit Fall Festival Couscous and you have a vibrant vegetarian meal with a comforting vibe!

Gardeom Turkey Cutlets on Fall Festival Couscous

Fall Festival CouscousSweet Potato, Cranberry and Pistachio Couscous

The beauty of couscous is that it cooks in less time than the quick and easy Turk’y Cutlets, so you don’t have to worry about delaying dinner while you wait for brown rice, quinoa or another grain to finish up.  I suggest the larger “pearl” couscous, also known as “Israeli” couscous – it can be found near the  whole wheat.  Other nutritious ingredients in this colorful side dish include dried cranberries, shelled pistachios and diced sweet potatoes.Mini Crabless Cakes from Gardein

Gardein Turk’y Cutlets aren’t the only product you’ll love. The company sells over 20 different varieties of plant-based proteins made with non-GMO soy and wheat, ancient grains and veggies – the taste and texture is excellent!  Hungry holiday guests always seem to require appetizers to distract them from the delicious smells of the main course coming from the oven. Gardein has many quick-to-cook and simple-to-serve protein options that make an excellent starter for your gathering. For example, the Gardein Mini Crabless Cakes can be served with an easy dip such as honey mustard sauce, a tomato-based cocktail sauce, ranch style dip or mayonnaise mixed with Sriracha  — I’m serving them up at my next party sprinkled with feta and pomegranate arils with a berry vinaigrette for dipping.

 

gardienLook for these products in the freezer aisle to use in my recipe for Turk’y Cutlets with Fall Festival Couscous and test out your own creativity with the succulent, seafood-inspired Gardein Mini Crabless Cakes  — and you can also visit the Gardein Holiday Recipe Page for lots of quick and easy recipes with a festive flair and a money-saving  coupon download.

 

Giving Thanks for Quick & Easy @Gardein Turk’y Cutlets on Fall Festival Couscous #OMGardein #sp

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Gardeom Turkey Cutlets on Fall Festival Couscous
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Turk'y Cutlets with Fall Festival Couscous
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
This quick and easy meal featuring Gardein plant-based protein brings the special flavor of the fall holidays to every night weeknight dinners.
Cuisine: American, Southern
Servings: 2 servings
Ingredients
  • 1 package Gardein Turk’y Cutlets
for Fall Festival Couscous
  • 1 tbsp olive oil
  • 3/4 cup chopped sweet potato,into ¼” cubes
  • 1 tsp dried parsely
  • 2 tsp dried onion flakes
  • 1/2 tsp ground black pepper
  • 1 cup whole wheat pearl (Israeli) couscous
  • 1 cup vegetable stock
  • 1/3 cup unsweetened dried cranberries
  • 1/3 cup raw shelled pistachios
Instructions
  1. Heat oven to 400 F degrees and cook Turk’y Cutlets for 15 mintues, flipping once. While cutlets are cooking, prepare couscous (below):
  2. Add olive oil to 1 quart pot and bring to medium heat. Add sweet potatoes and par cook for 3 minutes, stirring continuously.
  3. Add parsley, onion, pepper, couscous and vegetable broth to sweet potatoes and stir until combined.
  4. Bring mixture to a boil and turn heat to low, cover and simmer for 5 minutes. Remove from heat and let stand, while still covered, for another 5 minutes.
  5. Stir in cranberries and pistachios.
  6. To serve, make a mound with ½ the couscous mixture and top with 2 Gardein Turk’y Cutlets. Drizzle with warmed gravy packet, if desired.

Crunchy Baked Ancho Honey Salmon a Spartan Beast Feast!

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Save 20% on spartan race code: UBST24-TK88D27So, I ran the Spartan Beast Dallas this past Saturday. It was muddy – really, really muddy thanks to record Texas flooding.  This is only the second obstacle course I’ve raced and the first as an elite —  I knew to expect the unexpected, but damn – it was a crazy from just trying to get into the parking lot . . . . . . . and then trying to get out, let alone the course.

Stuck in mud at Spartan Beast Dallas

The race was delayed while they rerouted the trail due to raging rivers. I got hungry. Then I got muddy – really, really muddy. I was hoping to dominate the running, but the ankle-deep mud made lifting each footstep up out of the muck difficult for me . . .and everyone. On this course, I think my favorite obstacles were the barbed wire crawl (the mud made for good slithering) and the monkey bars (because swinging around like a chimpanzee is just plain fun). Spartan Beast Dallas Barbed Wire Crawl

Spartan Beast Dallas Sand Bag Carry The bucket carry and sand bag carry were both hard obstacles given the incline of the hills and the slippery footing. I made a ton of mistakes but am excited to run another and see improvements in my strategy – and I’m happy to report that I came in as the 14th Elite and 2nd  Master Elite at the Spartan Beast Dallas  . . . and I’m not too badly banged up. The worst of it was a thigh rope burn and a goose egg on my head where I slid right into a tree limb!

Get 20% off any U.S. Spartan Race: Sprint, Stadion, Super, Beast, Ultra Beast, Trail, Kids and Hurricane Heat! All Heats! Sign Up Today! — Use code: SAP-936039P

Crunchy Baked Ancho Honey SalmonSo, enough about running and hurdling over stuff – onto the food! This easy dinner recipe for Crunchy Baked Ancho Honey Salmon is deliciously flavorful and surprisingly satiating even served atop a salad thanks to protein and heart-healthy fats. I love southwestern and spicy-sweet flavors and this fish recipe was inspired by a savory-sweet Ancho Honey Granola I made a few months ago – I originally served the granola on top of an heirloom tomato salad, but the leftovers are perfect for making a crunch topping. If you want to make the whole batch of granola (keep it in the freezer for long-lasting yumminess and recipe inspiration), check out the recipe post – otherwise, I have pared down the ingredients for just enough to make a topping for 4 salmon fillets.

Beast Feast! Crunchy Ancho Honey Salmon #Recipe and #SpartanBeast Dallas Recap

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So, how do you make your salmon? Saute, bake, special seasonings or sauces? And, have you ever run an obstacle course race — love it or leave it?  Please share in the comments below — XOXO, Jennifer

Crunchy Baked Ancho Honey Salmon
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Crunchy Baked Ancho Honey Salmon
Prep Time
5 mins
Cook Time
20 mins
Total Time
30 mins
 
The slightly-spicy, slighlty-sweet crunchy topping on top of succulent salmon is such a contrast in textures -- and a real treat! Clever enough for company, but easy for busy weeknight dinners.
Course: Main Dish, Salad
Cuisine: American, Southwestern
Servings: 4 servings
Ingredients
  • 1 1/2 tbsp coconut oil
  • 1/4 cup raw pepita (pumpkin) seeds
  • 1/4 cup slivered raw almonds
  • 3 tbsp honey (divided)
  • 1/2 cup old fashioned oats (gluten free if needed)
  • 2 tsp chia seeds
  • 1/2 tsp coarse sea salt
  • Garnish: Avocado, jalapenos and diced tomato
  • 4 6 ounce salmon filets
Instructions
for topping
  1. Add coconut oil to large skillet and bring to medium-high heat.
  2. Add pepita seeds, slivered almonds and chili powder to skillet and stir for 1 – 2 minutes or until beginning to toast. Add 1 ½ teaspoons of the honey and stir to combine.
  3. Mix oats, chia seeds, dried cilantro and sea salt to skillet, stirring well to coat with honey mixture. Continue to stir over medium heat for approximately 5 – 6 minutes longer, taking care that honey doesn’t start to burn.
  4. Remove from heat and let cool for 5 minutes on paper towels.
for fish
  1. Preheat oven to 400 F degrees.
  2. Place salmon filets, skin side down, on foil-lined baking sheet. Drizzle tops of salmon filets with evenly with remaining honey; lightly rub in with fingers.
  3. Top each filet evenly with oat mixture, patting down with fingers. Bake in pre-heated oven for 12 to 14 minutes, or until salmon cooked through and flaking.

Jalapeno Havarti Cheese Bombs + Movie Night Entertaining #UnlockYourChef

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I don’t know if I’m swooning more over creamy, velvety Castello cheese or the new Bradley Cooper movie, Burnt, that opened in theaters nationwide on October 30th. Which would you prefer, a hunk of Havarti or a sizzling hot chef?  I say YES to both!  Oh, and in addition to the movie night entertaining fun, there’s also a fabulous sweepstakes to enter – read to the bottom for details.

Bradley Cooper in Burnt

Castello® cheese is ready to “Unlock Your Inner Chef” and help you make everyday occasions delicious, indulgent and special. Bradly Cooper can do that too, but I think it will be easier to get your hands on Castello® cheese – it’s available in the fine cheese section of a variety of retailers nationwide.  Making cheese since 1893, Castello brings both innovation and tradition to the art of cheese making – Havarti, Blue cheese and Crème cheese are their specialty.

Castello Havarti with Jalapeno Cheese

Plan to go see Burnt movie on your next girl’s night out, that way you can drool at all the yumminess (and I don’t just mean food) without offending your date. In the meantime, I created a delicious appetizer recipe that will heat up your movie night entertaining at home – Jalapeno Havarti Cheese Bombs.

Jalapeno Havarti Cheese Bombs

close up gavartiThis recipe uses the Havarti with Jalapeno Castello® cheese. The mild, butter taste of Havarti is kicked up with spicy jalapenos and is yummy served on a cheese board in cubes or ooey-gooey and marvelously melty in my easy appetizer recipe.

 

The Jalapeno Havarti Cheese Bombs are super simple to make and take only five minutes to prepare and 15 minutes to bake.  Basically, by the time your “coming attraction” previews are over, these melted cheese stuffed rolls are ready to serve.

Jalapeno Havarti Bombs

Jalapeno Havarti Cheese Bombs Recipe

  • 6 ounces (approximately) Havarti with Jalapeno Castello® cheese, cut into 10 cubes
  • 1 can refrigerator biscuits, 10 per package (regular size, not “grand” size)
  • 3 Tablespoons butter
  • 1/3 cup crushed tortilla chips
  • 2 tablespoons grated Parmesan cheese, chopped fine in a food processor or mini-chopper
  • 1 teaspoon dried cilantro
  • 10 jalapeno slices

Directions

  1. Preheat oven to 375 F degrees.
  2. Slightly flatten each biscuit with fingers. Place a cheese cube in the middle and wrap the biscuit dough around the cube, sealing the edges. Roll between palms to make uniform ball shape. Repeat with remaining cheese and biscuits.
  3. Roll the cheese wrapped dough with your hands to make a ball shape. Complete this step with all the dough and cheese before going on to the next step.
  4. In a small bowl, melt the butter in the microwave, approximately 20 seconds. Set aside.
  5. In another small bowl, combine the crushed tortilla chips, Parmesan and dried cilantro.
  6. Roll each cheese bomb in butter and then roll or dip in the crumb mixture
  7. Place each cheese bomb on the baking sheet approximately 2 inches apart. Lightly press a jalapeno ring into the top of each
  8. Bake on the center rack for 14 to 16 minutes or until lightly golden brown.
  9. Makes 10.

Castello and Burnt SweepstatkesVisit the Castello & Burnt site for more delicious inspiration and recipe ideas inspired by the film Burnt — and also to enter the Unlock Your Inner Chef sweepstakes for a chance to win great prizes. Prizes include a private cooking class for two and a year’s worth of Castello cheese.

Jalapeno Havarti Cheese Bombs with @CastelloUSA cheese! + #Win #UnlockyourChef #sp https://ooh.li/1e1267c

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So, what is your favorite thing to snack on during movie night at home? Who is your favorite hunky, heart throb actor? Please share in the comments below – XOXO, Jennifer

No Beef with Beef! Black Garlic and Steak Curry

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Black Garlic Beef and Bean CurryDo not mess with my beef. People have been eating red meat since the dawn of time and lived to tell about it. In fact, beef and other red eats fueled their bodies with some pretty dam good nutrients to help them conquer and recover from the day.  I say this in the light of all the “red meat causes” cancer hullaballoo in the media this past week.

jennifer beef for kebabsThat is such media hype. In fact, the International Agency for Research on Cancer itself was divided on whether or not to finger point red meat (beef, lamb, pork, etc) as a “probable” source of cancer. Most scientists agree that it is unrealistic to isolate a single food as a cause of cancer from a complex dietary pattern further complicated by lifestyle and environmental factors.

You can read the beef industry’s response in this press release, Science Does Not Support International Agency Opinion on Red Meat and Cancer.

Eat Real FoodI’m still also a little riled up about the governmental recommendations for the 2015 Governmental Dietary Guidelines. They are minimizing the importance of animal-based protein and pushing plant-based — all without sound scientific study. I won’t delve back into the whole can of worms here but I did in a recent blog post. However, I will reiterate that after 30 years of the government telling us what to eat by way of the Food Pyramid and MyPlate, Americans are fatter and sicker than ever. You can find out more about this and demand better science behind the guidelines here.

So, I’m going to keep on eating beef.Just try and stop me! Here’s a new favorite weeknight recipe I’ve been making the family. It uses one of my favorite cuts of beef – top sirloin steak.  Sirloin is just such a versatile cut of beef – it’s not too pricey, it’s lean without being tough, and perfect for a range of cooking methods including grilling, pan searing and stir-frying.

black garlicThis recipe for Black Garlic, Beef and Bean Curry is amazing. The secret ingredient is Black Garlic, a new-to-me ingredient that you can find in your produce section or Friedas.com. It’s soft and mellow and packed with umami wonderfulness – it’s been fermented in soy sauce and aged. You HAVE to try this and also need to discover over friends favorite finds this week at Happy Fit Mama’s High Five Friday!

 

 

Black Garlic Beef and Bean Curry

 

No Beef with Beef! Black Garlic & Steak Curry #TxBeef #Friedas #NutritionMatters

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So, do you have any concerns over eating red meat? How many times a week do you eat beef? Are you sick of media hype over every single thing in the world? Please share in the comments below — XOXO, Jennifer

Black Garlic Beef and Bean Curry
Print
Black Garlic, Beef and Bean Curry
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Put a little "black magic" into your weeknight dinner with this easy skillet meal that features black garlic fermented and aged to amazing umami perfection.
Course: Main Dish
Cuisine: Asian
Servings: 4 Servings
Ingredients
  • 8 ounces dry gluten-free black bean spaghetti or buckwheat soba noodles
  • 8 cloves black garlic (1/2 head), smashed or sub regular garlic
  • 1 lb sirloin steak, cut into thin strips
  • 1/4 cup water
  • 1 lb French green beans
  • 1 pint button mushrooms, sliced
  • 2 tbsp Thai red curry paste
  • 2 tbsp soy sauce
  • 2 tsp fish sauce
  • 1 14 to 15-oz can lite coconut milk
  • Sriracha to taste
Instructions
  1. Bring large pot of water to boil and boil noodles according to product directions. Drain and set aside.
  2. Lightly coat large skillet with oil and quickly cook sirloin strips with black garlic for approximately 3 minutes, stirring constantly. Remove from pan while still somewhat pink in the center. Set aside; this will be stirred back in when recipe is finished.
  3. Add mushrooms, green beans and ¼ cup of water to skillet, cover and let steam for 2 minutes. Take lid off and add curry paste, soy sauce, fish sauce and coconut milk. Stir to blend.
  4. Add drained noodles to skillet and stir until evenly coated. Cook until sauce is reduced, about 3 – 5 minutes. Stir cooked beef into recipe. Add Sriracha sauce, to taste, for desired level of hotness.