Cottage Cheese, Please! Lemon Chia Tea Cakes with Berries Recipe #GlutenFree

Posted on April 2, 2014 by Jennifer FIsher

The following post is sponsored by Fitfluential LLC on behalf of Daisy Cottage Cheese.

Today, it’s cottage cheese, please! But, as I kid, I expressed my displeasure with this curd-style dairy product with the same gusto that was reserved for having blood drawn, getting grounded, having to babysit my brother instead of hang out with friends — no, please, please, please don’t do this to me! Crying, screaming, gnashing of teeth and so on. Boy, how times change! I barely wince at a needle prick, never get in trouble with my parents anymore and would welcome the opportunity to spend more time with my brother. And . . . as you probably have guessed, I now love cottage cheese!

When I headed down to the store to get my carton of Daisy Cottage Cheese, I noticed that the brand has rolled out new packaging – it’s so catchy with the white carton, blue lid and signature flower. It’s easy to figure out if you’re buying delicious full-fat Daisy (dark blue lid) or low-fat Daisy (light blue lid) — these little details matter, especially if I’m in a rush! But a great carton isn’t the only #DaisyDifference when it comes to stacking up this product against similar seeming cottage cheese brands on the shelves. Daisy Cottage Cheese just plain uses better ingredients (and fewer) than the competition. Made from only four ingredients, this stuff is straightforward and simple – just the way it should be. I feel confident serving Daisy to my family knowing it isn’t gunked up with unnecessary additives, preservatives and thickeners.

Nutrition Label for Daisy Low-Fat 2% Cottage Cheese

What I’ve found as a mom and athlete is that cottage cheese is a great way to pack a wallop of protein into any meal of the day– even snacks and treats! Did you know that a ½ cup serving of 2% Daisy Cottage Cheese has just 90 calories and 14 grams of protein – getting me well on my way to achieving my daily protein requirement. As a runner and fitness enthusiast who often works out two times a day, I require extra protein to help my body recover and rebuild muscle. It’s so easy to add cottage cheese to a smoothie, a salad, or on top of a baked potato – I even blend up cottage cheese to transform it into a creamy sauce and silky, smooth baking ingredient. Plus, since our family is on a budget, I really appreciate the value that cottage cheese offers as a protein source.

In honor of spring and all its fresh flavors, I whipped up this yummy batch of Lemon Chai Tea Cakes with Berries. It’s a healthy dessert that is balanced with protein – actually, I think it would also be great for breakfast! As a bonus, this recipe is gluten-free and doesn’t have a lot of added sweetness – only a bit of honey and lemon curd.

Lemon Chia Tea Cakes with Berries Recipe

2 cups gluten-free oat flour
2 teaspoons baking powder
2 tablespoons chia seeds
1/2 teaspoon salt
1 ½ cup 2% Daisy Brand cottage cheese
¼ cup fresh lemon juice
¼ cup lemon curd
¼ cup honey
1 teaspoon vanilla
2 large eggs
2 tablespoons coconut oil, melted

Sauce and Garnish

½ cup 2% Daisy Brand cottage cheese
¼ cup lemon curd
Blackberries and raspberries

In large bowl, mix together oat flour, baking powder, chia seeds and salt until combined.
In blender, mix together cottage cheese, lemon juice, lemon curd, honey, vanilla, eggs and oil until smooth.
Mix wet ingredients into dry ingredients, stirring until just combined but not over mixing.
Spoon batter into 4 free-standing paper baking cups (4” diameter) or 8 standard size muffin tins.
Bake for approximately 20 – 25 minutes, or until toothpick inserted into center pulls clean.
While muffins are baking, make sauce by adding ½ cup cottage cheese and ¼ lemon curd in blender; blend until smooth.
To serve, spoon sauce over cooled tea cakes and top with berries. Serves 4.

Don’t Miss the Twitter Chat with Daisy Cottage Cheese

Find out how to “Power Your Way Through the Day” with cottage cheese, a versatile protein source for breakfast, lunch, dinner, snacks – as well as for workout fuel and recovery. I can’t wait to learn more about the benefits of cottage cheese from the experts and find out some of the Fitfluential community’s favorite recipes.

Twitter Chat:
Hosted by: FitFluential
Date: April 10, 2014
Theme: Power Your Way Through the Day
Time: 9:00 pm EST
#DaisyDifference

“Me Time” with Pure Leaf Tea & Raspberry Chocolate Apple Rounds Recipe

Posted on March 31, 2014 by Jennifer FIsher

I love my family, but sometimes a little “ME” time is necessary mandatory. After go-go-going to support my family in every imaginable way including cooking, chauffeuring, homework helping, hugging, and bring home the bacon bits, I need a little escape from my reality. Whether it’s a few minutes stolen from laundry time to read a book (although sometimes have trouble getting through a magazine) or an entire hour “appointment” scheduled into my calendar for the gym or running through the trails, these “just-for-mom” moments help me to decompress so that I can power up to be a better person and parent – and that’s good thing!

Another good thing is nourishing myself with a healthy snack during my “ME” time. With three teenage boys in the house who inhale food faster than my Dyson collects the crumbs, I sometimes have to resort to labeling and nearly locking down my healthy snacks (yes, they’ll even devour the nutritious stuff). When I brought home a bottle of Pure Leaf Iced Tea to review, I knew the Raspberry flavor would be popular and I had to insist threaten “hands-off” until the photos were taken and “I” got the first taste!

Can you believe it? I did get the first taste as I poured a cool, crisp glass full as a rehydrating beverage after a run around the neighborhood while they were in school. The Raspberry Pure Leaf Tea sure got the attention of my taste buds with fresh-brewed tea leaves picked at their peak and all natural raspberry flavor. I’ve never been able to make iced tea the way my mom did when I was growing up in Arizona, but this tea gives her secret family recipe a serious run for the title of Best Iced Tea Ever – actually I think Pure Leaf wins (sorry mom). It’s sweet without being too sugary and the raspberry flavor mingles nicely in the blend without overpowering like some sort of berry bully – meaning, the tea still tastes like tea, just better! By the way Pure Leaf also has other fruit flavors (such as Peach and Lemon) as well as an unsweetened version.

I might joke around about “the stress” of juggling the duties of a job, parenting kids and being a wife, and keeping up an athlete’s training schedule, but the straight up truth is that I have an amazingly blessed life. When I do take some time to sit back and put things in this perspective, Pure Leaf adds just a little extra “goodness” to the day. Of course, I can only sip so much tea before I work up an appetite; my recipe for Raspberry Chocolate Apple Rounds makes the perfect accompaniment.

Raspberry Chocolate Apple Rounds Recipe

1 medium apple
3 tablespoons chocolate-flavored nut butter
2 teaspoons almond slivers
Handful raspberries

Directions: Cut apple crosswise in approximate ¼” slices; carefully remove circle of seeds and core in center with paring knife. Spread chocolate nut butter over the top of each apple slice. Garnish with raspberries and almond slivers. Serves 2.

From the Brand: Pure Leaf is real brewed iced tea, which means it’s brewed from REAL tea leaves picked at their freshest, never from powder or concentrate. The result is a refreshing iced tea with perfectly balanced aroma, body, and flavor.

Learn more at http://www.facebook.com/pureleaf.

Disclosure: Compensation was provided by Pepsico via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Pepsico.

Cauliflower and CrossFit

Posted on March 27, 2014 by Jennifer FIsher

Okay, doing this whole 2014 CrossFit Games Open has been a real challenge for this runner who likes to cherry pick her WODs. I’m the one who won’t do the heavy squats because “I’m saving my legs for a race” or substitutes pull-ups for muscle-ups because “they are more fun and I can actually do them.” I’m made it through four of the open workouts with just one left this weekend, and let me tell you every weakness has been exposed –but my spirit hasn’t been broken. For every double-under I tripped over and weighted lift I buckled under, I made up for with pretty-darn good abilities on the bar and lots of endurance. Really the failures (although I really can’t call them that) only put a burr in my britches to become proficient in the skill. Check back next week for a full report on the whole experience.

Now onto the food! If you’ve been on Pinterest or crossed paths with a Paleo food fanatic, you’ll well aware that the once neglected cauliflower has been elevated to king of the cruciferous vegetables. This big white vegetable is no longer looked upon as your grandma’s cauliflower, boiled and bland. Today you’ll find smashed cauliflower, riced cauliflower, cauliflower in muffins, soups and curries – and even cauliflower pizza crust.

My kids think cauliflower looks like a human brain and I tell them that’s because it’s a really smart food to put on their plates. High in dietary fiber and low in calories, this versatile veggie is packed with beneficial vitamins (including vitamin C, vitamin K and manganese) that have antioxidant and anti-inflammatory properties.

While you can get crazy with cauliflower, sometimes simple healthy recipes are the best. My recipe for “Oh Yes” Oven-Roasted Cauliflower will be gobbled up by everyone in the family, even the pickiest kids! Creamy and slightly sweet when roasted, my husband took a bite and exclaimed about it’s deceiving decadence — “it tastes like butter!”

“Oh Yes” Oven-Roasted Cauliflower Recipe

1 large head cauliflower
2 tablespoons olive oil
1 teaspoon chili powder
1 tablespoon garlic salt
¼ cup fresh grated Parmesan cheese
1 tablespoon fresh chopped parsley

Preheat oven to 425 F degrees.
Remove outer leaves from head and thoroughly wash cauliflower. Use a knife and/or hands to break up cauliflower into approximate 1-inch pieces.
Add florets into bowl and drizzle with olive oil. Sprinkle with chili powder and garlic salt; toss to distribute evenly.
Place cauliflower on large rimmed baking sheet. Bake at 425 F degrees for 20 – 25 minutes, stirring once or twice, until beginning to turn light brown.
Sprinkle with cheese and return to oven for 2 minutes. Remove from oven, sprinkle with parsley.

Serves 4.

Cooking Light always does a great job on making my favorite vegetables even more delicious. Check out this recipe gallery that is blooming with 21 of their inspiring cauliflower recipes – you won’t know where to start!

Sunday Dinners | New Tradition with Salads & Skewers

Posted on March 24, 2014 by Jennifer FIsher

Do you have any recollections of traditional Sunday dinners with grandparents, parents, siblings and other relatives all gathered around the table? When Foodie.com asked me to share a post on the topic, I knew it would be easy because I have lots of great memories.

When I was a young working adult and newly-married wife, my grandmother and aunt would host a Sunday dinner in the middle of the afternoon complete with huge roast, ham or turkey and smorgasbord of sides – plus there was always a super yummy dessert. This spread was cooked with so much care and attention, the frequent non-family guests would always think we were celebrating some sort of special occasion – and we were! The special occasion was the company of each other and reminiscing about our collective past and sharing dreams for the future – in addition, there were always plenty of funny jokes and good-natured ribbing to go around. An extra perk for me was to see the making of secret family recipes firsthand and to learn great food tips from these two fabulous home chefs in the family.

Classic #throwback scene from a Sunday dinner at grandparent’s house.

My grandmother is long gone and I live in a different city from my aunt today. But, I am blessed to have parents now living nearby and three children of my own; that’s why we try to get together as often as possible to share meals – and happy news, hopeful plans and lots of hugs. Often these meals don’t happen on Sunday and they are usually not as elaborate as the traditional meals prepared by the earlier mentioned matriarchs – but we are still together breaking bread and making memories. Sometimes we do pizza as a treat for the kids, but often I try to keep it healthy by putting quick and nutritious salads and grilled kebabs on the menu

In addition to making kebabs outdoors on the grill, whipping up a big entrée salad is one of my favorite Sunday dinner ideas – especially on those busy weekends that are packed full of sports, church and volunteer activities. A big salad, like my recipe for Speedy Salad Nicoise, come together in just a few minutes, especially if you have already pre-grilled or roasted your lean protein. That’s one of my favorite tips for a busy week – I’ll crockpot a big chuck roast or grill a huge tray of chicken breasts or salmon to eat throughout the week. Add a rustic loaf of bread, some flavorful compound butter . . . . and uncork a bottle of wine (plus apple cider for the kids) and you have all the makings for a special meal that brings together those who are near and dear.

Speedy Salad Nicoise Recipe
Serves: 4

3/4 lb. trimmed green beans
4 small red potatoes
1 head of Bibb, Boston or artisanal Romaine lettuce
½ pint halved red and yellow cherry tomatoes
½ cup drained Nicoise olives
2 (4-oz) pouches drained premium albacore tuna steaks
2 Tbsp. drained capers
1 Tbsp. fresh chopped parsley
1 Tbsp. fresh chopped chives
4 oz. Red Wine Olive Oil Vinaigrette

Add eggs to large pot of water and bring to a boil; allow to gently boil for 1 minute. Remove from heat and cover for 10 minutes. Transfer the eggs to a bowl of ice water. Drain, remove shells and let eggs cool. Slice or quarter eggs lengthwise; set aside.
Add the green beans to pot of water and par-boil for 2 minutes. Lift out with tongs and rinse in colander with cold water.
Return the water in pot to a boil, adding more water if needed. Add the potatoes and boil for 15 minutes or tender. Drain and transfer to a bowl to cool. Peel potatoes and quarter or cut in large chunks.
On a large platter, arrange the lettuce, sliced eggs, green beans, potatoes, halved tomatoes, and olives. Drain tuna steaks from their packing liquid and place in center of salad; sprinkle with capers. Dust entire salad with parsley and chives. Drizzle with vinaigrette. Serves 4.

Bottle up your leftovers in a jar for Monday lunch!

And, if you have leftovers you can bottle them up for lunch on Monday. Just pile everything in a Mason jar with the sturdiest ingredients on the bottom (including the dressing) and the most delicate on top. When hunger strikes, turn the jar upside down, give a few shakes and pour on a plate (or eat straight from the jar)!

I’d love to hear your favorite Sunday dinner memory or recipe, please share in the comments!

This post was sponsored by Foodie.com.

Strawberry Cucumber & Spinach Salad – There’s an App for That!

Posted on March 18, 2014 by Jennifer FIsher

Everything seems to finally be coming up spring! Gardens are growing and offering up the first bounties of the season. I plan to be down at the local farmer’s market every weekend decked out in my sandals and sun hat – yes, you guessed it, I’m a warm weather-loving girl. Oh my goodness, the fruits and vegetables of this time of year take my breath away – the amazingly sweet berries, the mild spring onions, crunchy cucumbers and delicate baby greens. Ahhhh!

Foodie Recipes App to the rescue while shopping at Sprouts!

Usually, I’m pretty creative about pulling together a meal out of what I already have on hand in the fridge and pantry. But somehow, when I see the abundance of fresh fruits and vegetables at the market, I sometimes get overwhelmed by the unlimited possibilities for my dinner table. That’s why I love Foodie Recipes; it’s a virtual cookbook full of recipes that I can take on the go. When my head starts spinning and I don’t know where to start, I can open up this app on my iPhone or iPad to find the perfect healthy recipe complete with gorgeous photos, clear instructions, and preparation and cook times. Yes, I’m the fly-by-the-seat of her pants home chef who plans her menu while pushing a cart or finishing a workout at the gym – thank goodness I now have “an app for that!”

It’s really neat how the format of the Foodie Recipes app reads just like a traditional cookbook, but with much more convenience. Every month, a new batch of food-editor curated recipes are uploaded in “editions” that fit the season or a theme – for example, past editions have included “Easy as Pie,” “Dinners for Two,” and “Holiday Sweets.” One of my favorite editions is “Gluten-Free Meals;” it features a seven day meal plan for folks who have allergies, are intolerant or just want to avoid foods with gluten. All 30 recipes in this “Gluten-Free Meals” edition were created by Café Johnsonia and organized so your every sense will be delighted from Meatless Monday through Sunday Supper (with Traditional Tuesday, Western Wednesday, Thai Thursday, Friday Favorites and Sunrise Saturday in between).

So, yesterday, as I toggled my way through the Foodie Recipes app, I found this lovely Strawberry Cucumber & Spinach Salad and it just reminded me of all the things I love about spring. I knew my mom and friends would love the gluten-free recipe too, so I shared through email and my social media outlets to spread this tasteful message of the season. You could serve this healthy recipe as a side dish or top with your favorite lean protein for an amazing entrée salad.

Enjoy! And, don’t forget to check out the FREE Foodie Recipes app for the iOS platform (iPhone, iPad, iTouch) – available for free download in the iTunes Store.

Strawberry Cucumber & Spinach Salad Recipe

For salad:

8 oz. strawberries, sliced
1 small or ½ large cucumber, peeled if desired, cut in half lengthwise, thinly sliced
5 oz. fresh baby spinach
2-3 green onions, white and green parts, thinly sliced
½ cup raw almonds, roughly chopped

For dressing:

2 Tbsp. Greek yogurt
2 Tbsp. fresh lemon juice
1 Tbsp. extra virgin olive oil
1 Tbsp. fresh basil, finely chopped
1-2 tsp. honey, to taste
salt and pepper, to taste

Instructions

For salad: Place all ingredients into a large serving bowl. Add some of the dressing and toss gently to coat. Add more if needed. Serve immediately. Yield: 4 servings.
For dressing: Whisk the yogurt, lemon juice and olive oil together. Add the honey, salt and pepper. Adjust seasonings as necessary, to taste. Chill until ready to use. Yield: ⅓ cup dressing

Serves: 2

This post sponsored by Foodie.com and the Glam Network. However, all opinions are my own.

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The Fit Fork

Category Archives: Recipes

Cottage Cheese, Please! Lemon Chia Tea Cakes with Berries Recipe #GlutenFree

“Me Time” with Pure Leaf Tea & Raspberry Chocolate Apple Rounds Recipe

Cauliflower and CrossFit

Sunday Dinners | New Tradition with Salads & Skewers

Strawberry Cucumber & Spinach Salad – There’s an App for That!