4 Trail Energy Recipes with Protein Powder

This post is sponsored by NOW Foods via Mamavation.

These four easy, packable recipes use protein powder for added nutrition -- making them perfect to take on a hike or trail run.I’m not going to hide the fact that I’m a meat-eater. I do all the proteins – beef, chicken, fish, and so on.  But often, I’m in such a rush for breakfast in the mornings or after a workout, that I’m not able to cook up a big juicy steak. Nor do I always want to. Using protein powder is a go-to on these days when I have a light appetite, but realize my body needs adequate protein for muscle repair and maintenance.  I ask my body to do a lot at my age and, in return, I try to feed it what it needs!

I’m sharing some of my favorite recipes using protein powder that are perfect for taking on a trail run or stowing away in your gym bag. I’m also reviewing two great options from NOW Sports that each work well in the recipes.  I’ve tried dozens of different protein powders and these two rank pretty high in my book – they are affordable, made with quality ingredients and offer the right ratio of protein to carbs and fat that I prefer.

These four easy, packable  recipes use protein powder for added nutrition -- making them perfect to take on a hike or trail run. 

 

1) Pumpkin Protein Granola

2) Nut Butter Protein Nuggets with Cacao Nibs

3) Apricot Chocolate Almond Protein Bars

4) Chocolate Cherry Protein Trail Cups

 

 

Now Foods Plant Protein

Incorporating protein powder into your diet, it’s all about balance!

Plant Protein Complex (Creamy Vanilla) – Great for vegetarians and vegans (and even meat-eaters who want a change of pace), the NOW Sports Plant Protein Complex is a versatile choice made with a pea, brown rice, hemp and quinoa protein blend. Each scoop provides 22 grams of proteins and 3,900 mg of branched chain amino acids and 1,800 of L-Arginine. Less than 1 gram of sugar and sweeted with Xylitol and Stevia.

Sprouted Brown Rice Protein (Natural Vanilla) – Everyone needs protein to thrive and survive, however those with certain food allergies (such as whey, egg, soy, etc) are often left with few choices when it comes to protein powder. NOW® Sprouted Brown is a great solution and can be used with the confidence that only natural and pure ingredients are being used – no soy or dairy and is suitable for vegans and vegetarians.

 

Additionally, I recently tried these two other NOW Foods products – thumbs up to both, especially for convenience. When doing healthy things is convenient, I’m more likely to participate!

NOW Foods Slender Sticks - Acai LemonadeLemonade Slender Sticks – These single-serve drink mix packets are so convenient for summer travel or to stash in a gym bag. What I like about them, other than the sweet-tart taste, is peace of mind knowing I’m using a product with made natural sweeteners and non-GMO ingredients, no artificial flavors or preservatives, and contains 50% of nine daily vitamins. Oh, and only 15 calories per serving!

NOW Probiotic 10 + Inulin has 10 billion live organisms per packet to support gut health.Probiotic-10 + Inulin: More single-serve packets, so you can get probiotics anytime, anywhere! This convenient supplement helps to maintain a healthy microbial balance in the gut – thanks to 10 probiotic strains and 10 billion organisms per little packet!  Suitable for vegans, vegetarians and those on dairy-free and gluten-free diets, this easy-to-use powder simply mixes into water for drinking.

 

What is your favorite way to use protein powder? Have you ever used a Probiotic supplement?  Please share in the comments below — XOXO, Jennifer 

Sriracha Eating Tonight? How About Spicy Almond Halibut

This post is sponsored by Blue Diamond Almonds.

Sriracha Almond Halibut with Roasted SeaweedHey there, so “Sriracha” eating for dinner today? I hope you’re hungry because I’m sharing a simple healthy snack followed with a hearty halibut recipe – both with a spicy Sriracha spin.

The Sriracha brand of Hot Chili Sauce that lit a billion taste buds on fire.

The Sriracha brand of Hot Chili Sauce that lit a billion taste buds on fire.

If you haven’t been part this condiment craze, Sriracha is an Asian sauce made from chili peppers, garlic, sugar, salt and vinegar. It first was produced by hand in the early 1980s and is sold in a signature squirt bottle with green cap and bearing a rooster on the front (so, I’ve always called it Rooster Sauce). In recent years, Sriracha has developed a cult-like following, but I’ve always been ahead of the curve when it comes to food and have been using it in my recipes since the early 1990s – while you can get it in your local grocery store today (even Walmart, it’s that mainstream), back then we’d have to venture down to the Asian market in Houston to score a couple bottles.

These days, Sriracha is used just about on everything, not just Thai or other Asian food  — you’ll find it used on eggs, meats pizzas, pastas and other entrees as well as a bold flavor for popcorn, chips and nuts. In fact, I’ve been enjoying a couple cans of Sriracha Almonds from Blue Diamond – the flavor is intense and spicy, but not so over-the-top that your taste buds can handle the heat.

Sriracha Almonds by Blue Diamond

We love to enjoy Sriracha Almonds from Blue Diamond just as they are or paired with crispy roasted seaweed for a far eastern-inspired snack. Almonds make a sensible snack any time of day, the protein and heart-healthy fats found in this nut are satiating and take away the “hangries” until mealtime.

Sriracha Almond Halibut with Roasted Seaweed

I love to make halibut for dinner – it’s such a hearty fish and great source of lean protein. However, the mild, sweet flavor of halibut needs a bit of spicing up in my opinion, so I decided to grind up some of the Sriracha Almonds to create a crunchy topping for this baked shrimp recipe. I’ve paired it with black rich (super rich in antioxidants) and edamame beans for a balanced, nutritious meal.

Sriracha Almond Halibut with Roasted Seaweed

This is the can you're looking for in the grocery store!

This is the can you’re looking for in the grocery store!

Are you a Sriracha addict, occasional user, or not so much of a fan?  

What’s the craziest thing you’ve used this chili sauce on?

Please share in the comments below. XOXO — Jennifer

Sriracha Almond Halibut
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
2 tablespoons almond meal ½ cup Blue Diamond Sriracha Almonds 2 sheets paper-thin roasted seaweed Sriracha sauce for drizzle
Course: Main Dish
Cuisine: Asian
Servings: 2 servings
Ingredients
  • 2 6-ounce halibut steaks
  • 2 teaspoons olive oil
  • 2 tablespoons almond meal
  • 1/2 cup Sriracha flavored almonds by Blue Diamond Almonds
  • 2 small sheets roasted seaweed snack I used "gimMe" organic brand
  • 1 tablespoon Sriracha sauce for garnish
Instructions
  1. Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
  2. Grind almonds to coarse consistency in food processor.
  3. Pat halibut steaks dry and drizzle with olive oil. Rub tops of fish with 1 tablespoon of almond meal and then top with ground Sriracha almonds, pressing down into flesh.
  4. Bake the fish until opaque in the center, about 8 to 10 minutes, depending on thickness.
  5. Garnish with Sriracha sauce and piece of paper-thin roasted seaweed.
  6. Serve with black rice and edamame beans , if desired.

Banana Chocolate Chip Protein Donuts with Peanut Butter Frosting

Banana Chocolate Chip Protein Donuts with Peanut Butter Frosting are a great choice for breakfast, post-workout or a bedtime snack!I’m a big fan of protein, if you haven’t noticed.  Eating enough protein is how I stay lean and support my active lifestyle. But, it doesn’t do your body any good to skimp on protein in the morning and through lunch and the afternoon. It’s so important to eat protein for breakfast, from the time you go to bed through morning is the longest time your body goes without fuel – you need to but quality gas back in the tank so you don’t crash and burn. But, most Americans consume 2/3s of their daily protein at dinner – that’s whacked out!

About Time Chocolate Chip Protein Pancake Mix - make donuts with it

Last year I discovered About Time Protein Pancake Mix – it’s a hearty, healthy breakfast solution that offers 21 grams of protein and 6 grams of fiber for about 290 calories. And, it still has that sweet, indulgent taste that so many of us crave! For me, this pancake mix offers an optimal serving size of protein – I strive to consume 20 – 30 grams during each meal (and snacks). Actually, I learned firsthand from nutrition researcher, Dr. Heather Leidy, that eating adequate protein in the morning can help curb unhealthy snacking later, even much later, in the day.

Banana Chocolate Protein Donuts with Peanut Butter Frosting

Thinking outside the box, I decided to use my Chocolate Chip Protein Pancake Mix (Cinnamon Spice also available) to make delicious baked donuts – Banana Chocolate Protein Donuts with Peanut Butter Frosting, to be exact!  Super simple to make, the easy recipe is basically just mix, an egg, a mashed banana and splash of milk. I’ve also done a healthy peanut butter frosting that is optional. Make a batch of these donuts ahead of time and ration out through the week – I think they are also the perfect choice for a post-workout or bedtime snack.

Tart Cherry & Chocolate Chip Protein Pancakes - TheFitFork.comAlso, don’t miss the recipe for Tart Cherry & Chocolate Chip Protein Pancakes I’ve featured in a past post.

 

 

 

 

 

Jennifer Fisher xgames handstand

Keeping fueled up with About Time at the X Games 2015.

About Time Whey Protein Single ServeAbout Time also offers a wide range of additional products to support optimal nutrition. I enjoy their protein powders and always keep a stash of About Time Whey Protein single serves  in my gym bag and/or purse (along with a shaker) so that I can whip up something nourishing on the spot.

 

About Time at the X GamesRecently, at the XGames in Austin, I was so happy to have a packet of Birthday Cake flavor secretly hidden in my backpack so that I could avoid the not-so-healthy look food truck food fare that was being offered. Things to know about this protein powder à  For 100 calories you get 25 grams of cold-processed, micro-filtered 100% whey protein isolate available in seven flavors. Also, there are no artificial sweeteners, no growth hormones and the protein powder is lactose and gluten free and non-GMO.

TWITTER PARTY: #TryAboutTime Twitter Party on Tuesday, June: 16 at 9pm EST! Hope to chat with you there!

What is your go-to protein food for breakfast? Please share in the comments below! XOXO — Jennifer

This post is sponsored by FitFluential on behalf of About Time.

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Banana Chocolate Chip Protein Donuts with Peanut Butter Frosting
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
 
Start your morning or finish your workout with Banana Chocolate Chip Protein Donuts with Peanut Butter Frosting -- an easy breakfast recipe to make muscles!
Course: Breakfast, Snack, Worout
Cuisine: American
Servings: 12 mini donuts
Ingredients
  • 1 1/2 cups About Time Protein Pancake Mix Chocolate Chip Flavor
  • 1 large egg
  • 1 medium ripe banana mashed
  • 1/4 cup milk of choice or water
  • 1/4 cup natural peanut butter may substitute another nut butter
  • 2 tablespoons milk of choice more if needed to achieve desired consitstency
  • 1/4 teaspoon powdered stevia more or less to taste
  • 3 tablespoons mini chocolate chips
Instructions
  1. Preheat oven to 350 F degrees. In large bowl, mix together pancake mix, egg, mashed banana and 1/4 cup milk. Spoon into mini donut baking pan that has been sprayed with cooking spray or oiled. Bake for 8 minutes or until set and turning lightly golden brown. Remove donuts from pan and let cool on wire rack.
  2. Meanwhile, in small bowl, stir together peanut butter, milk and stevia until a frosting consistency has been achieved. Frost tops of donuts with mixture and sprinkle with mini chocolate chips.

3 No-Cook Summer Jicama Recipes + More Yum

Jicama is a root vegetable that tastes a bit like a mild apple. It doesn't oxidize when cut -- the perfect crunchy ingredient for salads and summer no-cook recipes.

Mister Jicama Head

Mr. Jicama Head!

Have you ever tried jicama? It’s not the prettiest pick in the produce section (in fact, you’ve probably buzzed right by it), but it’s certainly a cool and crispy addition to no-cook summer recipes. Jicama is an edible root from Mexico that resembles a cross between a potato and turnip. Jicama has a thin brown skin that is easily removable with a vegetable peeler and the white flesh inside is crispy, crunchy and very mildly sweet – some say it reminds them slightly of pear or apple mixed with a water chestnut texture. But, unlike pears and apples, a convenient thing about this root is that it doesn’t oxidize when cut open and exposed to air – which means you can prep your dishes well in advance and not worry about the vegetable turning brown.

Another perk of jicama is that it’s pretty darn inexpensive and for just a few bucks you can get one big enough to make several recipes. Or, just cut raw jicama up into sticks and eat like celery sticks with your favorite sweet or savory dip!  Some sweet dips I love to use with jicama are Opadipity By Litehouse Foods Sweet Greek Yogurt Dips  — three flavors including Cheesecake, Strawberry Delight and Vanilla Almond.  Lower in calorie and higher in protein that similar products you’ll find at the store – plus, everything is free of preservatives and high fructose corn syrup.

Berry and Yogurt Jicama Crust Pizza makes a healthy choice for your summer dessert!

Berry  & Yogurt Jicama Crust Dessert Pizza – Perfect for when you need something sweet but are being mindful of your diet. This healthy dessert recipe was first shared on the Living Litehouse Blog, check it out!

Raw Jicima Nachos make a vegan swap for the traditional recipe.

Raw Vegan Jicama Nachos – A meatless, non-dairy take on the quintessential patio happy hour food! Another bonus of this healthy appetizer recipe is that no cooking is required!

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

Jicama Jalapeno Confetti Fruit Salad – This delicious bowl of fruit and jicama is the definition of eating a rainbow! Kicked up with jalapeno, the jicama adds a crisp crunch to all the best fruits of the summer season.

JicamaCheck out Cooking Light for more healthy recipe ideas using jicama — I think this vegetable is going to become one of your new favorites! You’ll also find great tips on how to pick out this root vegetable at the market and how to best store and prep it at home.

 

Arm Balance Yoga

I’ve been working on my yoga practice – I try to do a little bit each day to improve my runner-impaired hip and hamstring mobility (some of the simplest moves are the hardest for me)!  I have lots of fun trying some of the arm balances – they use so much concentration, strength and balance. I’m just waiting to break my face on some of the crash landings!

 

 

Are you a fan of jicama?  Do you have any favorite jicama recipes?

What is a new fitness-related thing you’ve tried lately?

Berry & Yogurt Jicama Crust Dessert Pizza
Prep Time
10 mins
Total Time
10 mins
 
Indulge your sweet tooth with this healthy option for a light summer dessert.
Course: Appetizer, Salad, Snack, Vegetable
Cuisine: American, Southwestern
Servings: 4 people
Ingredients
  • 1 6" diameter jicama sliced into 1/3" thick rounds (there will be leftover)
  • 1/2 pint fresh blueberries
  • 1/2 pint fresh blackberries
  • 1/2 pint fresh raspberries
  • 8 strawberries
  • 8 ounces plain Greek yogurt can substitute Litehouse Food's Opadipity Greek Yogurt Dip -Cheesecake or Vanilla
  • stevia to taste
  • 1 tablespoon fresh mint, chopped or substitute Instantly Fresh brand mint
Instructions
  1. Slice jicama into 1/3" rounds. Rinse berries, set aside to dry.
  2. Mix greek yogurt with stevia to achieve desired sweetness. Spread evenly over tops of jicama rounds.
  3. Top Greek yogurt with berries as desired and sprinkle with fresh mint.

Running Day and Hatch Green Chile Trout

Okay, there’s not real good way to marry up running day and trout in a blog post — unless I say that runners and athletes of all disciplines should be eating fish for it’s abundance of protein, heart-healthy fats and other vital nutrients. Yeah, there ya go, that’s the segue . . . Jennifer Fisher National Running Day 2015 - TheFitFork.com

First off, happy National Running Day! I’ve been running for 25 years and it has been a real blessing in my life. Even though I was the bookworm, shy, non-sporty girl who always won the 600 yard dash in elementary PE, I didn’t start running on a regular basis a year or two out of college. This sorority girl didn’t like to sweat in the 1980s. When I first started running, the sport empowered me, gave me confidence and matured my focus from striving to be the pretty girl to actually being the fierce girl. During early parenthood years, running gave me time alone to collect my thoughts and keep my sanity; running gave me a lift on those days when I was feeling down. As the kids started to get older, I realized that they were watching me run and that I was being a role model they needed.  Running has brought me so many adventures, too many to share, and made my life quite interesting now that I reflect on it. Today, running keeps me focused on a goal (if I feel like it), connects me with my friends and husband and just generally makes me happy – I can’t imagine a day when I wouldn’t and couldn’t be running.

Enjoy some heart-healthy fish and the flavors of the southwest with this easy-to-make, one-dish dinner.

So, here’s the delicious Southwestern Blackened Trout with Hatch Green Chile Medley fish recipe I made for dinner last night, I am a huge fan of Hatch green chile and southwestern spices and this was definitely a winner. The recipe as written is Paleo freindly (if you don’t do corn, swap out for yellow summer squash) — but if you need a little extra sumptin’-sumptin’ to get your motor running, serve the fish and veggies over brown rice. Thank you SizzleFish.com for the awesome fish.

How did you celebrate National Running Day?

Have you ever filleted a fish? 

Southwestern Blackened Trout with Hatch Green Chile Medley
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 
Enjoy some heart-healthy fish and the flavors of the southwest with this easy-to-make, one-dish dinner. Paleo-friendly, swap out form with yellow summer squash.
Course: Main Dish, Vegetable
Cuisine: Southwestern
Servings: 2 people
Ingredients
  • 3 tablespoons olive oil divided
  • 3 tablespoons Adams Jalacorno seasoning divided
  • 1 medium medium sweet onion, coarsely chopped
  • 1 cup peeled and seeded fire-roasted Hatch green chiles, chopped
  • 1 cup fresh corn kernels
  • 2 cloves garlic crushed
  • 2 4 to 5 ounce rainbow trout filets boned, leave skin on one side
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons crumbled questo fresco
Instructions
  1. Heat 1 tablespoon olive oil and 1 tablespoon seasoning in medium skillet over medium-high heat. Add chopped onions and sauté for approximately 2 minutes or until softening. Add corn, green chiles and garlic and sauté, stirring frequently, for another 4 to 5 minutes.
  2. Remove veggie mixture from skillet to bowl. Add remaining olive oil and bring to medium-high heat. Dry tops of trout dry (skin left on bottom)and rub each thoroughly with about one tablespoon of seasoning. Place in skillet seasoned side down and sear for approximately 3 minutes. Use spatula to flip over and cook for another 2 to 3 minutes. Add veggies back into pan, stir around in remaining skillet bits and serve with chopped cilantro and queso fresco crumbled on top.