Off the Hook Flavor! Coho Salmon with Cranberry Jalapeno Compote

Posted on November 2, 2014 by Jennifer FIsher

This post is sponsored by Sizzlefish, I received products to review. However, all opinions, editorial comments and recipes are my own.

Sizzlefish recently sent me an impressive assortment of fish and seafood to incorporate into my November menus — sable fish, salmon, trout, scallops and more. Honestly, I couldn’t decide which fish to fry first (speaking metaphorically, of course), so I pulled the Coho salmon out of the pre-portioned, individually-packaged pile. That’s one thing I appreciated right off the bat, the fact that each serving is single-serve (less waste) and measured out to be exactly 4 ounces (no guesswork). As a connoisseur of all proteins, I know that a 4 ounce serving of beef, chicken or fish protein gives me around 25 grams of protein which is the optimal amount for my body to take on at any one feeding.

For quite some time now, I have made a conscious effort to increase the amount of protein I’m eating and pair that with as much fresh seasonal produces as I care for. However, I haven’t eliminated all grain and starchy carbs from my diet, because after experimenting around with Paleo and such, I really feel like I need some quality carb fuel to keep me where I want to be as an athlete. That being said, the powers of protein have done great things for me including speeding up my recovery time, leaning me out and boosting my brain power (okay, jury still out on that one)! Everyone knows I love beef, that’s no secret – but when it comes to getting enough quality Omega-3 fats, even a Texas rancher would say – go eat some fish! My husband and I eat at least two servings of Omega-3 rich fish per week and you should too! I think you’ll love this fall-seasoned recipe I created this weekend – Coho Salmon with Cranberry and Jalapeno Compote.

Coho Salmon with Cranberry and Jalapeno Compote Recipe (serves 2)

½ cup fresh squeezed orange juice
¾ cup fresh cranberries
1 tablespoon minced jalapeno pepper (omit if you don’t like spicy)
2 tablespoons Jalapeno jelly
2 4-ounce portions of Coho Salmon (might I suggest Sizzlefish?)
½ lime, juiced
Salt and pepper, to taste
1 tablespoon pepita (pumpkin) seeds, optional

Preheat oven to 400 F degrees.
On stovetop, add orange juice, cranberries, jalapenos, and jalapeno jelly to small saucepan. Bring to boil, reduce heat and let simmer, stirring frequently, for approximately 5 -7 minutes until cranberries have popped and cooked down.
Meanwhile, place thawed salmon, skin side down, on rimmed baking sheet and drizzle with lime juice. Season with salt and pepper.
To serve, scoop a generous serving of the cranberry compote atop salmon. Sprinkle with pepita seeds, if desired.

Note – skin may be removed from salmon after cooking, but at least try to eat the darker flesh next to the skin because where A LOT of the good-for-you fats are found.

Off the Hook Flavor! Salmon with Cranberry Jalapeno Compote @sizzlefishfit #sponsored

Click To Tweet

Try Sizzlefish for yourself — use discount code TRISIZ for $10 off order!

What is your favorite type of fish?

Friday 5 |So Many #ShoutOuts it’s Scary + Running Giveaway!

Posted on October 31, 2014 by Jennifer FIsher

Boo, it’s Halloween! I don’t do this very often, but I wanted to share with you some of the products and events I whole-heartedly stand behind. Actually, I have so many, that I’ll shout out another five next Friday. Don’t miss the giveaway at the bottom of the post for a Spartan entry, two tubes of Nuun, and a pair of Altra running socks.

1) Core Power: For years, I’ve been a big fan of this product and remember way back when it was called Athlete’s Honey Milk.

Now these high protein shakes are big time popular, so I’m super honored to be one of their athletes . . . plus, you’ve probably noticed I do a lot of workouts and recipes for their social media. I like to stash a bottle in my gym bag for the perfect amount of protein recovery after a long run or intense workout. The six yummy flavors are also the base ingredient for many of my crazy delicious smoothie recipes – like the Vampire Slayer Protein Smoothie I whipped up for Halloween.

Vampire Slayer Protein Smoothie Recipe

1 (11-ounce) Strawberry-banana Core Power
1 cup frozen berry blend
1/2 cup cranberry juice
Ice, as needed

Place all ingredients in blend and blend until smooth. Serves 1.

2) Zooma Women’s Race Series: This is my 4^th year to be a Texas Ambassador for this female-focused running event that takes place in fun destination locations like Austin, Napa, Cape Cod and others.

The Austin race is on Saturday March 28, 2015 at the Hill Country Hyatt Resort – a gorgeous, gorgeous place to run a race. The bluebonnets and other flowers are blooming this time of year and this welcomed distraction of Mother Nature has always made the hills seem less painful! The main race is a half marathon, but there is also a 10k and 5k and everyone is encouraged to run, laugh and celebrate. Oh, and did I mention the massages, wine and pretty necklace-style finisher’s medal to be enjoy afterward. Register using code JENNIFER15 and get 10% off any distance in the Texas lineup.

3) Spartan: I’ve never actually done a Spartan race but it’s been on my bucket list for a while.

One of the things that’s been holding me back is my own competitive nature – what if I don’t kill it, what if I don’t WIN (ha)? But, then I realized that’s totally the wrong attitude – if it doesn’t challenge you, it doesn’t change you — right?! I’m going to be signing up the next time Spartan comes through Texas, meanwhile YOU can enter to win a free entry. Enter through the Rafflecopter app below, the winner will receive a registration code that will work for any open heat (non-confirmed start time) in any Spartan Race (check out the upcoming races) in the continental US. You can also just go ahead and register now and get 10% off any race (Sprint, Super or Beast) in any US with the code: SPARTANBLOGGER

4) Nuun Hydration: This sugar-free electrolyte tablet that you plop into a bottle of water and it magically fizzes up, has saved my butt from dehydration many, many times.

I use Nuun on my long runs, marathons and even out when watching my kids play sports all day in the Texas sun (I put it in their water bottles too!) They have a fairly new line, Nuun Energy, which combines the same optimal electrolyte blend with B vitamins and caffeine — yeah! The products are awesome, but I also can’t say enough about the people who work at Nuun –as a lucky ambassador, Nuun has invited me twice to be one of their runners in the Hood to Coast Relay, and I got the royal treatment each time!

If you want to stock up on Nuun, use the code nuunbassadorfriend to get 20% off a one-time purchase (through the end of 2014). Oh, what the heck, I’m going to throw two tubes of Nuun (my choice) into the giveaway below!

5) Altra Running – I was first introduced to this line of “zero-drop” shoes several years ago when I was tweaking my running form with the Pose Method.

As an ambassador for the brand, I’ve shared my testimonial on how these shoes have helped me as a mid-foot striker, improved my natural running form and saved my toenails from turning black and falling off! I’ve worn them in every distance from a 5k to 50 mile ultra. Currently, I’m wearing the Ones Squared, and loving the lightness with a touch of cushion! They also make socks with a wider toe box and I’m giving away a pair of Women’s White No Show Sprint Socks

a Rafflecopter giveaway

Sweaty with Chance of Meatball (& Wilted Greens) Stew + Tabata WOD

Posted on October 29, 2014 by Jennifer FIsher

Yes, I realize that I’m opening every blog post this month with “it’s still hot in Austin.” Even as a huge fan of warm weather, I’m starting to get sick of it too. So, what do I do? I make soup and stew! Nothing like slurping up a piping hot bowl of my Wilted Greens, Beans & Meatball Stew after a run in near 90 degrees or a no air-conditioning CrossFit WOD. I’m not being snarky, I’m being serious – I’m not going to let Mother Nature infringe on the length of my soup season. And, good news, the weathermen are predicting a cold front . . . . we’ll be dipping down into the upper 70s for the high this weekend. HA!

Looking forward to Austin’s upcoming “cold front” !!

While my Chipotle Squash & Chickpea Soup is always yummy, the soup in my pot this week is a delicious, easy and super healthy Wilted Greens, Beans & Meatball Stew that I first created for Litehouse Foods. The beauty of this recipe is that you can use whatever winter greens you have on hand like spinach, kale, collard greens, mustard greens or Swiss chard – use a mixture, that’s even better. It’s always sad to say my temporary goodbyes to vine-ripe tomatoes and zucchini as the sun fades out on summer, but the farmer’s market will be brimming with all of these vitamin-packed, nutritious winter greens. According to the USDA, dark leafy vegetables are plentiful in potassium, manganese and iron. Not to mention, they are all a good source for vitamins A, C, K and E as well as calcium, folic acid and fiber. So eat up!

Wilted Greens, Beans & Beef Meatball Soup Recipe

2 tablespoons olive oil
½ cup chopped onion
¼ cup chopped celery
¼ cup chopped carrot
8 ounces sliced button mushrooms
6 cups beef broth
1 15-oz can great northern beans, drained and rinsed
1 tablespoon Worcestershire sauce
2 tablespoons fresh lemon juice
1 tablespoon Litehouse Food Instantly Fresh Garlic (or fresh chopped)
1 tablespoon Litehouse Food Instantly Fresh Parsley(or fresh chopped)
1 tablespoons Litehouse Food Instantly Fresh Chives (or fresh chopped)
1 ½ teaspoon Litehouse Food Instantly Fresh Thyme (or fresh chopped)
1 teaspoon fresh ground black pepper
1 Parmesan rind (dry end from wedge optional)
8 cups of coarsely chopped mixed winter greens (spinach kale collards chard)
24 pre-cooked “mini” or “party size” lean beef meatballs
Garnish: shaved Parmesan cheese if desired

In 6-quart Dutch oven or stock pot, heat olive oil over medium heat. Add onion, celery, carrot and mushroom and sauté for 3 to 4 minutes, or until softened and lightly caramelized.
Add broth and bring to a boil over medium heat. Add beans, Worcestershire sauce, lemon juice, garlic, parsley, chives, thyme, pepper, and parmesan rind. Reduce heat and simmer for 10 minutes.
Add one half of mixed winter greens to pot; stir for 2 to 3 minutes to allow leaves to “wilt” down thus providing room for remaining greens. Add remaining greens and continue to stir and cook down for approximately 2 minutes.
Cover pot with lid and keep heat on low. Reheat meatballs according to manufacturer’s instructions in microwave or oven. When reheated, drain on paper towels, if needed, and add to stew. Use a spoon to remove any remnant of the parmesan rind.
To serve, ladle among four bowls and top with shaved parmesan cheese if desired.
Serves 4

Please visit the Living Litehouse blog for lots more yummy and convenient recipes that will work with your healthy lifestyle.

To help you work up a sweat, I’ve got a Tabata workout that will definitely make you earn that piece of cornbread with your soup. If you’re not familiar with the Tabata concept, it’s basically 20 seconds of high intensity exercise followed by 10 seconds of rest and then repeat, repeat, repeat for four minutes. Tabata workouts are meant to increase the capacity of both your aerobic and anaerobic systems – do a couple per week and you’ll be a machine! However (disclaimer), my Tabata workout kicks it up from 4 minutes to 15 minutes – I must really like to suffer. If it’s too much for you, please stop and catch your breath with extra rest in between exercises.

Tabata #WOD + Recovery Wilted Greens & Meatball Stew #Recipe #EAT #Fitfluential

Click To Tweet

So, would you rather drink a smoothie on a cold day or have soup on a hot day? What is your favorite soup?

Boo-Yeah! Pumpkin Pecan Oat Pancake Recipe

Posted on October 24, 2014 by Jennifer FIsher

Pumpkin, it’s what’s for breakfast this time of year! Maybe I’ve gone overboard with the gourd, but I don’t care. I’ve created a pumpkin recipe that you absolutely must make this weekend for a satisfying but not too sinful brunch – Pumpkin Pecan Oat Pancakes with Caramel Yogurt Topping.

Pumpkin is a super food, I know y’all have heard me ramble on and on about the health benefits. It’s filled with fiber and a great source of vitamins, especially A and E. That bright orange colored flesh indicates an abundance of antioxidents ready to help boost your heath and also potentially prevent a laundry list of chronic diseases and conditions. I eat to stay a lean mean, running machine, but I definitely don’t want to be a SKELETON — so in preparation for my hilly 10 mile race on Sunday, I’m going to attack a stack. YUM!

I pumped up the nutrients in my pancakes to the next level by adding Love Grown Foods® Super Oats (Simply Pure) to the batter – lots of good stuff here including quinoa flakes, amaranth flakes and chia. You can use any type or brand of oats you like – I’m just saying these Super Oats rock! Also, instead of dousing my pumpkin pancakes in a ton of sugary syrup, I simply mixed together some protein-packed Greek yogurt with just a touch of caramel sauce mixed in for a tasty topping.

Pumpkin Pecan Oat Pancakes with Caramel Yogurt Topping Recipe

1 ½ cups “complete” whole wheat or buttermilk pancake mix
½ cup oats
1 cup canned pumpkin puree
1-1/2 cups water
1/3 cup chopped pecans plus extra for topping
12 ounces plain Greek yogurt
¼ cup caramel dip

Instructions:

Heat skillet over medium-low heat or electric griddle to 375 degrees
In medium bowl, mix together pancake mix and oats. Stir in water, pumpkin puree and pecans with spatula until big lumps disappear, don’t over mix (toughens pancakes).
Pour approximately 1/3 cup batter for each pancake onto lightly greased skillet or griddle.
Turn when pancakes bubble and bottoms are golden brown.
In small bowl, mix together yogurt and caramel sauce. Top on pancakes and sprinkle with extra pecans.
Makes about 18 pancakes (serves 6).

Top Row: White Chocolate Pumpkin Oat Bread and Pumpkin Granola – Bottom Row: Pumpkin Protein Donuts and Caramel Pumpkin Smoothies

Looking for more ways to incorporate pumpkin into your morning meal? Everyone at my house clamors for these other pumpkin favorites — baked pumpkin protein donuts, pumpkin granola with golden raisins and almonds, pumpkin white chocolate quick bread and caramel pumpkin smoothies.

What are you making with pumpkin these days?

Kale and Caramelized Onion Sweet Potatoes + Favorite Fall Recipes

Posted on October 22, 2014 by Jennifer FIsher

If you take pleasure in eating the signature dishes of the season, fall is a particularly comforting time of year. Just thinking about the bounty of upcoming Thanksgiving holiday and autumn harvest inspired recipes gives me that warm, fuzzy feeling of well-being of being at Grandma’s house with all the family gathered round.

Pumpkin aside, the most iconic ingredient of autumn may be the sweet potato. Even though this practically royal root is actually enjoyed year-round to the tune of 2.6 billion pounds in the US, it makes the most of its popularity in October, November and December. Think about it — if you haven’t had sweet potatoes on your holiday dinner table, you may not be normal.

What is normal in my kitchen is to skip mucking up this orange tuber with marshmallows (why, WHY?!) and instead mash up and mix in other healthy ingredients – like the healthy greens, onions, coconut milk and wellness enhancing spices in my recipe for Kale and Caramelized Onion Sweet Potatoes below. If said it before, but I’ll say it again – I love using the sweet potato as a way to fuel my distance running, it’s the perfect choice for healthy carbohydrate loading. Not only does the sweet potato have a lower glycemic index than the traditional white potato (meaning it will be deployed as energy to your body at a more steady state), it is also packed with other nutrition that benefits athletes including vitamins A and C, manganese, calcium, potassium, iron, vitamin B6 and fiber.

This Kale and Caramelized Onion Sweet Potatoes dish is the one I made earlier in the week to complement my Cinnamon-Rubbed Braised Lamb with Cranberry Ginger Sauce. This recipe is so yummy, it’s BAAAAA-d to the bone! And, by the way — totally approved by all my Paleo diet friends.

Kale and Caramelized Onion Sweet Potatoes Recipe

2 lb (about 2 large) sweet potatoes
2 tablespoons coconut oil
1 large sweet onion, finely sliced
¼ cup white wine (or broth)
4 cups shredded kale (or other winter greens)
2/3 cup coconut milk
1 teaspoon ginger
1 teaspoon cinnamon
Salt and black pepper, to taste

Instructions:

Peel the sweet potato and cut into even sized 1 inch cubes. Place the sweet potatoes in a large pot filled with water. Boil uncovered for 15 minutes or until softened.
Drain the sweet potatoes in colander and set aside.
In bottom of same pot, add olive oil and bring to medium-high heat. Add onions and cook, stirring frequently, for approximately 15 minutes or until turning golden brown and caramelizing. Add wine to pot to deglaze pan and then quickly add kale or other greens and continue to cook for an additional 2 minutes, or until wilted. Turn off heat.
Add sweet potatoes, coconut milk, ginger, and cinnamon and mash everything together to desired consistency. If needed, add a splash more coconut milk. Season with salt and pepper to taste.
Serves 4.

Kale & Caramelized Onion Sweet Potatoes + Fall #recipes @foodie

Click To Tweet

What is your favorite sweet potato recipe?

This post is sponsored by Foodie.com – however, all comments, opinions and recipes are my own.

thefitfork.com

The Fit Fork

Category Archives: Recipes

Off the Hook Flavor! Coho Salmon with Cranberry Jalapeno Compote

Friday 5 |So Many #ShoutOuts it’s Scary + Running Giveaway!

Sweaty with Chance of Meatball (& Wilted Greens) Stew + Tabata WOD

Wilted Greens, Beans & Beef Meatball Soup Recipe

Boo-Yeah! Pumpkin Pecan Oat Pancake Recipe

Kale and Caramelized Onion Sweet Potatoes + Favorite Fall Recipes