Kids’ Night in the Kitchen – Gluten-Free Mac & Cheese Two Ways!

Posted on March 10, 2015 by Jennifer FIsher

In my perfect world, I’d be making pasta from scratch, growing veggies out in the garden and serving up meals on a magazine-spread worthy tablescape. But as a mom to three boys juggling roles as writer, blogger, wife, athlete, cooking coach, laundry slinger and non-stop chauffer, this isn’t my season for such leisurely pursuits. Some day, some day. In the meantime, I rely on a number of quality conveniences to tackle my to-do list – one of my favorites is making the kids macaroni and cheese FROM A BOX! Of course, it’s not any ole box, its Horizon Gluten-Free Macaroni & White Cheddar Cheese, a product I know I can trust and count on to perform time and time again. Featuring organic pasta from a blend of rice, lentil, and corn flour and real Horizon® organic cheese, this mac will satisfy every craving. The texture and taste if fantastic, plus I appreciate the fact that each serving has 10 grams of protein to help fill up the hollow-legged “hangries” these boys always have.

And, drum roll please, mac and cheese is such a staple at Chez Fisher that my older two kids even know how to make it BY THEMSELVES. Yeah, that’s right, I’ve passed down this tasty task to each of the little (well, actually BIG) munchers sometime in middle school and it was ABOUT TIME! What a relief to know that if I’m running late on a carpool duty or have a late appointment, that one of the kiddos can get the meal started.

While we still have gains to make on the breadth of their kitchen skills, they are improving week by week. When I’m not home, one cooks and the other washes the dishes – and the youngest just s tands by to give morale support critiques. One way I’ve helped make kitchen-time fun is to let the boys be creative with recipes and give them ownership of the meal-making..

For example, whipping up a hearty batch of Horizon Gluten-Free Macaroni & White Cheddar Cheese topped with meatballs and marinara was a popular meal that’s been done time and time again. Again, it’s a meal they can make all on their own as the meatballs are the frozen ones that reheat in the microwave and the sauce is out of a jar — shhh!

Another mac and cheese meal that happens over here actually has vegetables – Carrots and Snap Pea Mac & Cheese! Again, this is a “no recipe” recipe, just make the Horizon Gluten-Free Macaroni & White Cheddar Cheese and mix in lightly steamed matchstick carrots (about ½ cup) and halved sugar snap peas (about ½ cup). Since my kids are older, I don’t have to “hide” vegetables, they’ll eat what is served — although, maybe not going back for seconds. However, I noticed that if I let them pick a couple veggies to mix into mac & cheese, there’s not a scrap left in the pot –veggie goodness coated in creamy, cheesy deliciousness is always a winner. I was secretly hoping that they’d mix last summer’s green chiles and calabeza squash I have stored in the freezer – but, lets’ not push it. Maybe next time some colorful bell peppers?!

Find out more about Horizon Gluten-Free Macaroni & White Cheddar Cheese and their other delicious, family friendly products by following them on Twitter, Facebook , or the Mealtime Solutions Board on Pinterest.

Kid Inspired! Gluten-Free Mac & Cheese 2 Ways @Horizon_Organic #MealtimeSolutions #Ad

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So, what would YOU mix into mac & cheese?

This is a sponsored conversation written by me on behalf of Horizon Organics. The opinions and text are all mine.

So Good! Slow-Roasted Balsamic Tomato Recipe

Posted on March 7, 2015 by Jennifer FIsher

So good, so good, you see! These slow-roasted balsamic tomatoes transform a simple salad, piece of crusty bread or unadorned eggs into a masterpiece of epic, mouthwatering proportions. You can also use them on pizzas, blend into sauce, serve on an anti-pasta platter or just pluck them right off the pan. Lust-worthy, luscious and loaded with flavor, these tomatoes are super easy to make — however, don’t rush the job, you’ll need at least an hour. The result of this patience is an intensified breadth and depth of flavor that is to die for. The other thing I love about this recipe is that nearly every type of tomato works beautifully, from Cherubs to Campari to Romas. Make a big batch, they keep well in the freezer!

Use them on a salad!

Use them on a steak!

Summer’s in the House #kinda Slow-Roasted Balsamic Tomato #Recipe #Fitfluential

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Are you a tomato-phile or a tomato-phobe? Do you like little grape tomatoes or big beefsteak? Ever tried them slow-roasted?

Slow-Roasted Balsamic Tomato Recipe

Prep Time

10 mins

Cook Time

1 hr

Total Time

1 hr 10 mins

This easy recipe is worth the wait -- roasting in the oven deepens the sweet, rich flavor of tomatoes.

Cuisine: American, Italian

Servings: 10 servings

Ingredients

2 lbs ripe tomatoes I used about 10 Roma tomates
3 tbsp extra-virgin olive oil
2 tbsp balsamic vinegar
2 tsp chopped fresh thyme

Instructions

Preheat oven to 375 degrees. Slice tomatoes in half lengthwise and gently squeeze out seeds or scoop them with a spoon --leave as much as the flesh as possible.
Lay the tomatoes, cut side up, in a single layer on a rimmed baking sheet. Drizzle with the olive oil, balsamic vinegar and sprinkle with the thyme. Roast tomatoes on center rack for 40 minutes. Increase the oven temperature to 400 degrees and continue to roast tomatoes about 20 minutes more, or until caramelized.
Let tomatoes rest until reaching room temperature. The tomatoes will keep for up to 5 days in the refrigerator or for up to 6 months in the freezer.

Recipe Notes

5 Unexpected Ways to Enjoy Grapefruit

Posted on March 1, 2015 by Jennifer FIsher

Grapefruit are known for their intense aroma and sharp flavor. It’s hard for me to believe that these jumbo-sized treasures of winter and early spring are not loved by all – because they are definitely one of my favorite seasonal fruits! It’s my guess that these people who say grapefruit are “bitter” or “messy” just don’t know the right tricks of picking out and dealing with grapefruit.

So, let’s start with the picking — to select the most gloriously ripe grapefruit, the skin will range in color from yellow to rosy pink depending on the variety and all types will feel heavy for their perceived size. Grapefruit do not further ripen after being plucked from the tree, so there’s no leaving a grapefruit on the counter to “get ready” – just dig in! If you feel like grapefruits are messy or hard to extract the segments without breaking them up, check out the photo tutorial I put together on how easy it is peel and cut up grapefruit.

I’m also sharing below five of my favorite (and unexpected) ways to enjoy grapefruit that will hopefully convert everyone into fans of the nutritious and delicious fruit!

Creamy Grapefruit Green Tea Smoothie: Get your morning off to a great start with this creamy grapefruit smoothie – the green tea and protein powder will keep your motor running until lunch! Recipe at bottom of post.

Grapefruit Water: Another way to enjoy the pleasant “bite” of grapefruit flavor without actually taking a bite is to add a few slices to your water – the bonus is that it will encourage you drink more water and meet (or exceed) your daily hydration needs! You can also infuse with herbs as desired – I used mint!

Broiled Grapefruit: End your meal with the zing of citrus, broiled grapefruit makes a light dessert option that won’t undo a clean eating diet. Sprinkle a little sugar on top (plus whatever herbs or spices you like) and caramelize under the broiler for about 3 – 4 minutes.This Salted Honey and Ginger Broiled Grapefruit is made by drizzling about 2 teaspoons honey on 1/2 grapefruit and then sprinkling with 1/4 teaspoon ground ginger, 1/4 teaspoon salt and 1/4 teaspoon dried mint — I always use the Instantly Fresh herbs from Litehouse Foods for convenience.

Grapefruit, Avocado and Feta Salad: Another dish so easy-breezy that you don’t really even need a recipe. Simply segment grapefruit (use my directions here) and toss with diced avocado and crumbled feta cheese, herbs or jalapeno peppers if you dare! One of the perk of this dish is that the citric acid in the grapefruit helps to keep the avocado from oxidizing and turning brown – just make sure you “dress” the salad with any remaining juice squeezed from the skin; toss salad gently.

Pink Grapefruit Sorbet – Doesn’t this frozen confection from CookingLight.com look refreshing?! Use as fancy-schmancy palate cleanser between courses or scoop up in frosty bowls. You can even pack this recipe in to pop molds and freeze for pure citrus sunshine on a stick.

5 Unexpected Ways to Eat Grapefruit #Recipes #Citrus #Fitfluential #CLblogger

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What is your favorite way to eat grapefruit?

Creamy Grapefruit Green Tea Smoothie

Prep Time

5 mins

Total Time

5 mins

Get your morning off to a great start with this creamy grapefruit smoothie – the green tea and protein powder will keep your motor running until lunch! Recipe at bottom of post.

Servings: 1 serving

Ingredients

1/2 large grapefruit
1/2 cup green tea
1/2 cup unsweetened almond milk
1 scoop vanilla or unflavored protein powder
1 - 2 packets stevia if desired
ice as needed
1 teaspoon hemp seeds

Instructions

Use serrated spoon to remove flesh from ½ of grapefruit, add to blender. Squeeze any remaining juice from grapefruit shell into blender. Add green tea, milk banana, and protein powder to blender; blend until smooth. Add ice, as needed, until desired consistency achieved. Garnish with hulled hemp seeds.

Recipe Notes

Chocolate Raspberry Coconut Chia Pudding with Unsweetened Almond Milk

Posted on February 24, 2015 by Jennifer FIsher

This post is sponsored by Almond Breeze Almondmilk.

I’ve really grown to love almond milk as a staple in my healthy diet. I’m not lactose intolerant nor do I have any other concern about dairy milk, but I find that the addition of almond milk makes a tasty alternative in my cooking, baking and smoothie-making. My absolute favorite “flavor” is unsweetened vanilla. With no added sugar, I am in control of how I want my milk or recipe outcome to taste and what type of ingredients I’ll use to do so. I will admit, in the winter, I do have cravings to mix in stevia-sweetened chocolate syrup – it makes a rich, creamy and low-calorie treat. It’s hard to believe, but one cup of Unsweetened Almond Breeze Almondmilk just has 30 calories – and, it has no saturated fat or cholesterol and is low on the Glycemic Index.

In addition to mugs of hot chocolate, I can’t tell you how many smoothie creations I’ve made with unsweetened almond milk as the base. Pear Maple Chia Smoothie, Watermelon Chia Smoothie, Creamy Cranberry Orange Smoothie and dozens upon dozens more. Making a smoothie is such an easy way to refuel after a good run – but I was looking for a new snack to have waiting and ready after an unseasonably warm trail run last week (it’s now cold again, ugh). Pairing chia seeds with almond milk seemed like the perfect way to pump of the protein for muscle recovery . . . seeing as I did it so often in my smoothies!

Just like unsweetened almond milk, there’s so much love about chia seeds. These little guys are an abundant source of Omega 3 fatty acids, surprising high in protein, and rich in other vitamins and minerals like calcium. I’ll be the first to admit, the gelatinous texture of chia seeds – even just the word gelatinous – freaks me out a little. However, blend in some chocolaty cocoa and raspberries and all of a sudden the mouthfeel is marvelous. This recipe makes a stunning and super sensible dessert and is so nutrient-packed; it even gets my approval for breakfast.

Chocolate Raspberry Coconut Chia Pudding #Recipe @almondbreeze #ad

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Chocolate Raspberry Coconut Chia Pudding

Prep Time

3 mins

Total Time

8 hrs 3 mins

Rich cacao powder and raspberries are perfectly paried -- add chia seeds and almond milk and you have a dessert that is creamy, dreamy and a delight for your healthy diet. Unsweeted almondmilk makes a great base that lets you choose how much sweetness to add.

Course: Breakfast, Dessert, Snack

Servings: 3 1/2 cup servings

Ingredients

Chocolate Chia Pudding Layer:

9 tablespoons Unsweetened Almond Breeze Almondmilk equals 1/2 cup + 1 tablespoon
2 tablespoons chia seeds
1 1/2 tablespoons cocoa powder
3 packets stevia

Rasberry Chia Pudding Layer

12 frozen raspberries
1/2 cup Unsweetened Almond Breeze Almondmilk
2 tablespoons chia seeds
2 tablespoons unsweetened flaked coconut
3 packets stevia

Instructions

Set out two 1-pint microwave-safe containers with tight-fitting lids. In first container, add ingredients for chocolate pudding layer. Secure lid tightly and shake vigorously to combine.
In second container, add raspberries and thaw in microwave on defrost for about 30 seconds, or until thawed and juices released. Use fork to mash up raspberries. Add remaining ingredients for raspberry pudding layer fasten lid and shake until combined.
Set both containers in the refrigerator for at least 8 hours or overnight. To serve, spoon puddings in alternate layers. Top with additional raspberries and coconut. Makes about 1 1/2 cups.

Fast, Fit Family Valentine Dinners – Mix and Match Menu

Posted on February 12, 2015 by Jennifer FIsher

Has your week of work, working out and kids’ activities been more jam-packed and crazy than a floral shop filled with frantic husbands and boyfriends fighting for the last bouquet? Well, don’t fret that you haven’t made a menu for Valentine’s Day, I’ve got you covered! Check out my ideas for quick-to-make, kid-friendly dinner ideas that provide the quality nutrition you love! I have three ideas each for salads, entrees and desserts — plus a bonus baked heart fries recipe– feel free to mix and match!

SALADS:

Strawberry Spinach Salad – This beautiful berry salad will get any spinach avoider to start eating greens!

Simple Green Salad with Cucumber Cutouts – Dress up a simple green salad with cucumbers punched out in the center with a small heart cookie cutter.

Grapefruit and Hearts of Palm Salad – Fall in love with the sweet-tart zing of this salad from Cooking Light. If you think the kids won’t like the slightly nutty, semi-firm texture of palm hearts (but I think they will), simply swap for another veggie.

ENTREES:

Give Me Amore Pepperponi Pizza

Give Me Some Amore Pizza with Quick Homemade Sauce – The kids will be begging for one more slice of this super-quick, convenience crust pizza that features homemade sauce made quickly in the blender (no simmering required).

Herbed Cod with Vegetables in Papillote – This recipe I made for Litehouse foods sounds like it should be learned in a French culinary school, but it’s really super easy! Just wrap up ingredients in parchment paper and bake for about 15 minutes!

Spice Crusted Tenderloin Steaks – You can’t fail with a filet – and caramelized with spices and grilled to perfection, you will win Valentine’s Day dinner hands down. Oh, and not only is tenderloin super tender (duh), it’s one of the leaner cuts!

DESSERTS:

Strawberry Greek Yogurt Tart – This better-for-you dessert features a grain free crust, creamy filling made with stevia-sweetened Greek yogurt, and lots of lush berries on top.

Chocolate Strawberry Cheesecake Ice Cream Topping – I love this fun idea from friend Emily at the Litehouse Foods blog, she transformed Green yogurt fruit dip into a frozen “bark” to use as garnish on a favorite flavor of ice cream.

Berries with Chocolate Dip – Simple, sensible and a real sanity saver if you haven’t anything planned for dessert

These were a popular recipe from last week — Herb Lover’s Oven Potato Fries

Fast, Fit Family Dinners – Mix and Match Menu for #ValentinesDay #Recipes #Fitfluential

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Category Archives: Recipes

Kids’ Night in the Kitchen – Gluten-Free Mac & Cheese Two Ways!

So Good! Slow-Roasted Balsamic Tomato Recipe

5 Unexpected Ways to Enjoy Grapefruit

Chocolate Raspberry Coconut Chia Pudding with Unsweetened Almond Milk

Fast, Fit Family Valentine Dinners – Mix and Match Menu