Category Archives: Recipes

FAST! Beef Tenderloin and Tomato Pizza with Ancho Crema

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Use leftover beef steak, fresh tomatoes and naan bread to make a easy weeknight meal.

I’d hard to imagine there would EVER be beef tenderloin left on the platter at my house – but there was this weekend! That’s because I cooked an extra hunk so that we’d have “leftovers on purpose” for a couple easy weeknight recipes that were floating around in my head. I had to threaten all the boys to keep their dirty meat-stealing mitts of this extra steak, and once they saw the More-eo Blondie Bars I made for dessert, they had moved on to new conquests.

This southwestern-inspired naan pizza recipe uses leftover steak dressed up with fresh tomatoes and an creamy ancho pepper drizzle.

So, the great thing about this Beef Tenderloin & Tomato Pizza with Ancho Crema is that you can use thin slices of any leftover steak like top sirloin, ribeye, flat iron — or even fajita meat! I also used naan bread for “let’s make dinner in five minutes” convenience, but feel free to do a homemade traditional crust or even a cauliflower crust if you prefer.

Tomatoes are an abundant source of lycopene, vitamin B6 and other important nutrients.The toppings are fresh and healthy with a southwestern spin – cilantro, queso fresco, hatch green chilies and a trifecta of colorful tomatoes. Red, yellow and orange – they were almost too beautiful to eat!  But gobble them up because I know how great the abundance of lycopene and vitamin B6 found in tomatoes is for athletes — you can learn more on the topic of tomatoes and working out in a post I wrote for CorePower.com.

Beef Tenderloin & Tomato Pizza with Ancho Crema Recipe

  • 4 8-inch diameter pieces of naan bread
  • 2 tablespoons olive oil
  • 1 teaspoon garlic salt
  • 1 teaspoon dried red pepper flakes
  • 1 medium yellow tomato, seeded and sliced thinly
  • 1 medium red tomato, seeded and sliced thinly
  • 1 medium orange tomato, seeded and sliced thinly
  • ½ cup chopped fire-roasted hatch green chilies (or can use canned)
  • 1 cup of crumbled queso freco
  • 1 tablespoon minced fresh cilantro
  • 1 8-ounce pre-cooked beef tenderloin steak (or other steak) sliced thinly across grain.
  •  1/3 cup Greek yogurt
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground ancho chili powder
  • Avocado for garnish
  1. Preheat oven to 400 F degrees.
  2. Lay naan bread on a baking sheet and brush tops with olive oil. Sprinkle with the garlic salt and pepper flakes.
  3. Layer each crust with tomato slices and green chilies. Sprinkle with queso fresco cheese.
  4. Bake in oven for approximately 10 minutes or until edges of bread turning golden brown and cheese beginning to bubble.
  5. Remove from oven and top with thinly sliced steak that is room temperature or has been lightly warmed — taking care not to over reheat it and make tough.
  6. To make crema, whisk together Greek yogurt, Worcestershire sauce and chili powder in small bowl. Drizzle on top of pizzas. Sprinkle with cilantro. Serve with avocado, if desired. Serves 4.
Beef Tenderloin and Tomato Pizza FAST! #recipe #Protein Challenge #Fitfluential

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Slice of healthy naan bread pizza.What toppings do you like to put on your pizza? Please share in the comments below:

Kickstart Morning with Coconut Chai Smoothie Bowl

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This post is sponsored by Almond Breeze Almondmilk.

Coconut Chai Smoothie Bowl makes a healthy breakfast or dessert dressed up with cacao nibs, hemp seeds and strawberries.

Slurping your smoothie from a straw is so last year. The tastiest trend in town is to “eat” your smoothie in a bowl with a spoon! Not only do chains like Jamba Juice offer these frozen, fruity and fiberous concoctions but smoothie bowls are blowing up social media – just search the hashtag #smoothiebowl and you’ll get over 85K results.

One of the benefits of smoothie bowls (other than getting a ton of nutrition in one easy-to-make meal) is the artistic license. I don’t know about you, but I really enjoy make my food pretty – Mother Nature has given us so many colorful and amazingly delicious ingredients to work with. Instead of throwing all your smoothie goodies into the blender, the key to a smoothie bowl is to make a thick base smoothie and then add the remainder of your fruits, whole grains, seeds and such to the top.

Almond Coconut Milk from Almond Breeze makes a healthy, creamy base for your smoothie bowls and blended beverages.

Unsweetened Almond Coconut Milk from Almond Breeze creates a creamy base for any smoothie bowl or blended beverage. Made from real almonds and coconutmilk, this alternative to diary milk contains medium chain fatty acids; is lactose, soy and gluten-free; is an excellent source of calcium; and works with vegan and kosher diets. I also love how it has no added sugar and only 45 calories per one-cup serving.  Another great thing – Unsweetened Almond Coconut Milk from Almond Breeze is available in a shelf-stable version which means that I can keep my pantry stocked for last-minute meal making.

I appreciate how I can keep shelf-stable Almond Breeze in the pantry, on hand for when cravings strike!

I appreciate how I can keep shelf-stable Almond Breeze in the pantry, on hand for when cravings strike!

If you love the exotic spices of cha (like cardamom, cinnamon, star anise, cloves and more), but need something more than just of a cup of tea in the morning, by Coconut Chai Smoothie Bowl is the perfect way to get your crave on while kick-starting the day with a little caffeine. I topped my bowl with hemp seeds, cacao nibs and strawberries, but feel free to beautify your bowl any way you see fit.

Coconut Chia Smoothie Bowl makes a quick, easy and healthy breakfast or post-workout snack.

In addition to breakfast, I’ve been digging into Coconut Chai Smoothie Bowls for a post-workout snack and healthy dessert after dinner – use decaff tea instead. Don’t forget to look for Unsweetened Almond Coconut Milk, it’s one of my favorites from all the yummy Almond Breeze products — the shelf-stable versions are usually on the cereal aisle.

 

 

 

Grab a spoon —> Almond Coconut Chai #SmoothieBowl @AlmondBreeze #Ad

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What is your must-have ingredient in a smoothie or smoothie bowl? Let me know in the comments!

Coconut Chai Smoothie Bowl makes a healthy breakfast or dessert dressed up with cacao nibs, hemp seeds and strawberries.
Print
Coconut Chai Smoothie Bowl
Prep Time
10 mins
Total Time
10 mins
 
Coconut Chia Smoothie Bowl is a tasty way to get your crave on while kick-starting the day with a little caffeine, fruit, protein and fiber. Go breakfast!
Course: Breakfast, Dessert, Smoothies, Snack
Cuisine: American
Servings: 1 serving
Ingredients
  • 1 1/2 cups Almond Breeze Unsweetened Almond Coconut Milk divided
  • 1 tea bag chai tea
  • 1/2 large banana frozen
  • 2 packets stevia if desired
  • 1 cup ice more or less, depending on consistency
  • 1 tablespoon raw shelled hemp seed
  • 1 tablespoon cacao nibs
  • 1 tablespoon unsweetened flaked coconut
  • 1 large strawberry sliced
Instructions
  1. Heat half milk (3/4) cup in microwave safe mug for 1 1/2 - 2 minutes, until very hot. Add tea bag and steep for 5 minutes.
  2. Remove and discard tea bag and add remaining milk to help cool off tea. Put in freezer for 15 minutes to cool down further, if needed.
  3. Add cooled tea-milk mixture to blender. Add frozen banana, stevia and ice and blend until smooth. Add more ice or banana to make thicker, if needed. Pour into bowl.
  4. Top with hemp seed, coconut, cacao nibs and strawberries. Eat immediately.

Rainbow Eats! Cumin Seared Scallops with Strawberry, Jicama and Jalapeno Confetti Salad

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Scallops dusted with cumin and quickly pan seared make a quick and healthy dinner -- especially atop Strawberry, Jicama and Jalapeno Confetti Salad

My fresh and fit recipe for Strawberry, Jicama & Jalapeno Confetti Salad is truly an edible rainbow. Strawberries, papaya, pineapple, jalapenos, cilantro and jicama mingle together with a limey dressing – it’s so utterly utopian, the chances of seeing a unicorn run by increase with every spoonful.

Strawberry, Jicama and Jalapeno Confetti Salad is so colorful and healthy!

Of course, you could eat this fruit salad alone, but it’s also amazing as a salsa on fish tacos – or with my dinner tonight, Cumin-dusted Seared Sea Scallops. Scallops are so easy to prepare, it’s almost ridiculous. Get your oiled skillet really hot, pat on some spices and then sear for just a couple minutes each side is turning crispy golden brown and the flesh is still just slightly translucent in the center. Pan to plate in less than five minutes!

Cumin-Dusted Seared Sea Scallops are so quick and easy to make -- plus very healthy!

Sea Scallops from Sizzle FishI’m a big fan of the scallops from Sizzle Fish.  Plump, natural sea scallops from the North Atlantic (flash- frozen and packaged in individual serving packs of 4 scallops) are shipped right to my door! No shopping in a busy supermarket and five minutes of cooking – it’s the easiest way ever to get your muscle-making protein.

Scallops dusted with cumin and quickly pan seared make a quick and healthy dinner -- especially atop Strawberry, Jicama and Jalapeno Confetti Salad
Print
Cumin Dusted Scallops with Strawberry, Jicama and Jalapeno Confetti Salad
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
It's an eating rainbow! Cumin Seared Scallops with Strawberry, Jicama and Jalapeno Confetti Salad recipe makes an insanely quick, colorful and healthy meal.
Course: Main Dish, Salad, Side Dish
Cuisine: Southwestern
Servings: 2 servings
Ingredients
For Confetti Salad
  • 1 cup diced strawberries
  • 1 cup diced jicama
  • 1/2 cup diced pineapple
  • 1/2 cup diced papaya
  • 1/2 cup diced red onion
  • 1 to 2 seeded and minced jalapenos depending on preferred heat level
  • 2 tablespoons finely minced cilantro
  • 2 tablespoons fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon ancho chili powder
For Scallops
  • 1 tablespoon olive oil
  • 8 - 10 medium sea scallops
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ancho chili powder
  • cilantro and srirancha for garnish
Instructions
  1. In medium bowl, add all diced fruit, red onion, and jalapeno.
  2. In a small bowl, whisk together lime juice, olive oil, vinegar, cumin and ancho chile pepper. Gently stir into salad.
For Scallops
  1. Add oil to skillet and heat to medium-high.
  2. Pat scallops dry and dust with cumin and ancho powder. Arrange in hot skillet so they are not touching each other.
  3. Cook for approximately 1 1/2 to 2 1/2 minutes per side (depending on thickness). Scallops should be crusty golden brown on top and bottom and still a tiny bit translucent in the center (because the will still cook a bit once removed from pan).
  4. Drizzle with sriracha and sprinkle with minced cilantro. Serve with confetti salad.

Eggs-celent! Cotija Corn and Avocado Egg Salad

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Southwester flavors add tons of fiesta flavor to this untraditional egg salad from thefitfork.com.

Traditional egg salad can be a bit boring, but I’ve added a fiesta of flavor to one of my new recipes for the Lighthouse Foods blog. It’s Cotija, Corn and Avocado Egg Salad – and yes, it’s amazing as it sounds! Mexican crumbling cheese, corn, tomatoes, diced avocado and other fresh and healthy ingredients are added to coarsely chopped eggs. Instead of old-school mayo, the recipe is lightly dressed with Creamy Cotija Cilantro Dressing – it’s one of my favorites and also insanely good on fish tacos.

Fresh ingredients for Cojita, Corn and Avocado Egg Salad.

This nutritious egg recipe is perfect served solo, atop a salad or between a couple slices of your favorite bread.

A southwestern inspired egg salad recipe is perfect for you next picnic. - TheFitFork.com

Salad with Guacamole Stuffed TomatoesIt’s also so good in tomatoes, oh you know how I like to scoop out vine-ripe tomatoes and fill them with yummy things – Guacamole and Bacon Stuffed Campari Tomatoes are coming to mind!

 

 

protein challenge graphicQuick and easy egg recipe is one way I’ve been sticking the 30-day Protein Challenge at BeefItsWhatsForDinner.com  — the goal is to aim for 30 grams of protein optimally timed between three meals. You can look forward to less hunger and mindless snacking to help you get that leaner body!  It’s not too late to sign up for free and get all the tools you need to succeed, plus daily tips to keep you on track. Come back next week and I’ll share my upcoming beef kebob recipe with you!

 

Taking the shells off eggs can be a frustrating and tedious job. Here’s an egg-peeling tip you don’t want to miss:

 

TheFitFork.com refueling after the Capitol 10k race.

Refueling with beef and eggs after the Capitol 10k Race — I came in 1st Age Group and 3rd Masters.

How much protein are you eating per day? What are your favorite sources? Please share in the comments below:

 

Eggs-celent! Cotija Corn and Avocado Egg Salad + Egg Peeling Tip #CLBogger #ProteinChallenge

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Bold and Sweet Almonds + Trail Run Tabata

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This post is sponsored by Blue Diamond

A handful of almonds (about 23) makes a hunger-curbing, healthy snack.

Almonds are little powerhouses of nutrition and one of my favorite snacks on the go. I love to use them in recipes (like for granola) too! A handful of these crunchable, munchable nuts are loaded with vitamins, minerals, antioxidants and heart healthy fats.  Almonds are one of the most abundant sources of protein, fiber, calcium, niacin and vitamin E when it comes to tree nuts.  So, you’re nuts if you don’t eat this nut!

Blue Diamond Almonds - sweet and savory!

If you’re wondering what a handful serving is, it’s an ounce or about 23 nuts. This ounce of almonds has 163 calories, 6 grams of protein and 14 grams of fat – but, don’t worry about the fat.  The fat found in almonds is monounsaturated fat, the kind that is beneficial for your body – like olive oil.  This kind of fat has been linked to reductions in cardiovascular disease, high cholesterol, and a myriad of other problems.

Almonds are ideal for entertaining!

A recent study from Spain suggests that eating almonds and other nuts can keep you from gaining weight. After 28 months of a diet with or without nuts, the test group who ate nuts at least two times per week was 31 percent less likely to put on pounds than the group who never or rarely ate nuts. One reason may be that the fats and protein in almonds and other nuts curb hunger longer that other food choices, leading to less mindless snacking throughout the day.

Honey Dijon and Honey Cinnamon Almonds from Blue DiamondWhile I never tire of almonds, sometimes it’s always fun to add a little extra flavor. But sweet or savory flavor, that’s hard to decide!  Blue Diamond Almonds has so many varieties of roasted almonds dusted with flavor – Honey Dijon and Honey Cinnamon are two of my newest favorites. One flavor is bold and the other is sweet as honey – sorta like me!

The six-ounce cans are perfect for popping open when friends drop by – or for dropping in your purse for nearly a week’s worth of snacking.  That’s one thing I love about almonds is that you can keep them on-hand for refueling in a gym bag, purse, desk drawer or glove box without worry of spoilage. Take almonds on vacation!  Another place I like to carry along my Blue Diamond Almonds is on a hike or trail run – perfect for nipping “hangries” in the bud!

Speaking of trail running, I have a fun/tough workout that combines running with a series of Tabatas.  Have fun and don’t forget to eat your almonds!

Try adding a series of Tabata exercises on your next trail run for a full-body workout!

 

Trail Run, Tabata and Refuel Post Workout with @BlueDiamond Almonds #Ad

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Tell me your thoughts about almonds, trail running and Tabata training in the comments below.