Category Archives: Recipes

Dinner on My Doorstep! Greek Beef & Kale Stuffed Portabella Mushrooms

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jennifer fisher - thefitfork.com - greek beef kale stuffed portabellasSome of the best food I’ve ever eaten has been in Greece. A trip back in 1996 to run the Athens Marathon and explore the area afterward brought back a rush of fond foodie memories so fresh I instinctively want to undo the top button of my jeans.  Ahh, seared into my mind forever is the smell of succulent rosemary chicken roasting all day, the drama of feta cheese flambéed tableside, and the never-tiring taste of authentic Greek salads boasting the ripest, most aromatic tomatoes, peppers and olives plucked straight from the country’s sun-kissed groves and gardens.

Unfortunately, I’m not moving to the Greek countryside anytime soon and I just don’t have my act together enough to tend to my never-ending family obligations while taking care of a backyard garden.  So, I decided to check out Greenling.com, a home delivery service in Texas that brings the freshest local and sustainably grown produce to my doorstep. With just a few clicks on the computer, I ordered the “Local Box” that features a signature selection of in-season fruits and veggies plucked from the fertile and chemical-free soil of area farmers. The selections change weekly, so it’s always a fun surprise (although you can always see box contents a week ahead of time to start menu planning or cancel). jennifer fisher - thefitfork.com - local box

This week’s local box was bountiful. I received arugula, spring lettuce mix, kale, fennel, oranges, grapefruit, baby carrots, and turnips along with a potted live thyme plant. I have absolutely no idea what to do with turnips (you could say I just fell off the truck). Thankfully, they sent along a sheet of recipe ideas to get me started.

I also ordered a few meal kits that have all the ingredients portioned, prepped and ready to go. What a lifesaver for those super-busy nights when we might be tempted to order a pizza. Last night I used the “Greek Stuffed Portabellas with Greens” kit to make a very easy, healthy and satisfying supper.  Of course, if you know me, I don’t like to follow the rules when it comes to cooking and added my own creative touches (mainly beef) to this convenient meal kit.  Here’s my version, you can order the kit or start from scratch; either way it’s a delicious meal that be easily kept vegetarian.

If you’d like to try Greenling.com and save 10% in the process, just follow this discount referral link.

Greek Beef & Kale Stuffed Portabella Mushroom Recipe

  • 4 teaspoons olive oil (divided)
  • 1/3 cup diced red onion
  • ½ lb ground sirloin
  • ½ teaspoon sea salt
  • ¼ cup crumbled feta cheese
  • ¼ cup chopped green onions
  • 2 cloves garlic, minced
  • 3 cups chopped kale
  • 1/3 cup parmesan cheese
  • 2 large portabella caps, stemmed and washed
  • Optional: bed of spring mix

jennifer fisher - thefitfork.com - mushrooms ready for oven

Preheat oven to 400F degrees.

In medium skillet, heat olive oil over medium heat. Sauté red onions until beginning to soften, about 2 minutes.  Remove onions and set aside.

In same skillet, cook ground sirloin over medium heat. Remove from heat and drain off any excess fat and liquid.

Add back in red onions. Add green onions and feta cheese to the meat; stir until combined.

Gently rub olive oil (approximately 1 teaspoon between the two) on the tops of portabella mushroom caps. Place on baking sheet, tops down.

Top mushroom caps with the beef mixture, pressing down slightly.

Bake at 400 F degrees for approximately 15 – 20 minutes, until mushrooms are softening and cheese is browning.

Meanwhile, add 1 tablespoon of olive oil to skillet and add garlic, cook for one minute until fragrant.

Add chopped kale to skillet and cook over medium heat until wilted but still green, approximately 5 minutes. Stir frequently. To speed the process, add a tablespoon or two of water and cover skillet with a lid.

Remove mushrooms from oven and top with sautéed kale. Add parmesan cheese over this and return to oven for 5 minutes, until browned.

greek beef and kale portabella nutrition

So Zesty! Lemon Citrus Spaghetti and Shrimp Recipe

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jennifer fisher - thefitfork.com - lemon citrus spaghetti shrimpLemons make me happy. First, they are yellow, which just happens to be my favorite color. They add a little pleasing pucker to drinks and desserts. Lemons are loaded with vitamin C and potassium, and the scent of lemon really lifts my mood.  So, when life hands me lemons, I feel utterly elated. Tonight I used a windfall of this wonderful fruit to create a Lemon Citrus Spaghetti and Shrimp!

Lemon Citrus Spaghetti with Shrimp Recipe

  • 3/4 lb large shrimp, peeled but with tails intact
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 4 ounces whole wheat spaghetti
  • 2 tablespoons butter
  • 1 garlic clove, minced
  • 1/2 cup white wine
  • 4 clementines, peeled and sectioned
  • 1 lemon, sliced thinly
  • 1 lemon (zested and juiced)
  • 1 tablespoon fresh chopped parsley
  • Sea salt, to taste

 

Preheat the oven to 400 degrees F.

Place the shrimp on a sheet pan with olive oil, salt, and pepper.  Toss well, spread them in 1 layer, and roast for 6 to 8 minutes, just until pink and cooked through.


Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the pasta, and cook al dente, about 8 minutes. Drain and set aside.

Slice one lemon very thinly. Zest the other lemon, gathering about 1 tablespoon. Squeeze the juice from the zested lemon. Peel and section clementines.

citrus lemons clementines

Melt butter in large skillet over medium heat. Add garlic, stirring for 1 minute or until fragrant. Add wine, clementine sections, zest from 1 lemon (about 1 tablespoon), juice from 1 lemon, and lemon slices. Bring to a light boil and cook for several minutes until ingredients are heated through and alcohol in wine is cooked off.

While still hot, add shrimp and pasta to the skillet and toss.  Season with sea salt to taste and garnish with chopped fresh parsley.

Serves 2.

lemon citrus spaghetti with shrimp nutrition

Take-Out Makeover – Baked Chicken Spring Rolls with Raspberry Chipotle Sauce

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baked chicken spring rolls raspberry chipotle sauce

Get that crispy crunch of an egg roll with virtually none of the fat with this yummy Baked Chicken Spring Rolls with Raspberry Chipotle Sauce recipe. A lightened up version of a take-out favorite, this snack or light dinner option can be made at home snippity-snap, quicker than the delivery guy can even get to your front door.

Inspired by the vegetables already in my produce bin, this recipe is easily adaptable to whatever colorful vegetables (and maybe even fruits for the daring) you need to use up. For convenience, I like a pre-prepared sauce for my spring rolls; Fischer & Wieser Raspberry Chipolte Sauce is a favorite.

Baked Chicken Spring Rolls with Raspberry Chipotle Sauce Recipe

2 teaspoons sesame oil
1 teaspoon dried, ground ancho chile powder
1 Tablespoon minced garlic
1/2 large red onion, diced
6-ounces cabbage blend (I used a coleslaw bag)
¾ cup fresh corn kernels
3 tablespoons fresh minced parsley (more for garnish)
1 lime, juiced
1 tablespoon soy sauce
1 teaspoon dried, ground ancho chile powder
2 cups diced or shredded chicken breast (already cooked)
12 square (7-inch) spring roll wrappers
3/4 cup Raspberry Chipotle Sauce, for serving (I used Fischer & Wieser brand)
Preheat the oven to 400ºF.

In large sauté pan heat up sesame oil over medium-low heat and add chile powder and garlic; sauté for 2 minutes. Add red onions and corn and sauté for 3 – 5 minutes until somewhat softened, but not soggy. Sir in the cabbage, lemon juice, and soy sauce and continue cooking, stirring frequently, for another 2 – 3 minutes. Stir chicken into vegetable mixture. Remove from heat and let mixture cool for 5 minutes.

spring roll veggies

Arrange the spring roll wrappers on a dry work surface then place 1/3 cup of the mixture in the center of each wrapper. Roll the wrappers snuggly around the mixture, folding the edges inward. Before your final fold, dip fingers in water and then moisten the outer edge of the wrapper to seal the spring roll shut.

spring roll collage

Line a baking sheet lined with parchment paper or a Silpat nonstick baking mat and line up spring rolls. Brush the tops of the rolls with olive oil then bake them for 25 – 30 minutes (rotating half-way through) or until golden brown and crisped. Remove the spring rolls from the oven and serve them immediately with warmed raspberry chipotle sauce.

spring rolls ready for oven

Makes 12 spring rolls.

Nutrition Information:

baked chicken spring roll nutrition info

Power Up Morning with Chocolate – Strawberry Protein ‘Donut Holes’ Recipe

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jennifer fisher - thefitfork.com - chocolate strawberry protein donut holes

The Baked Banana Protein Donut Holes were such a hit last week that I just had to play around with another recipe. Hmm, though, what to put in them this time? Well, if you know me, you know that was a no-brainer – chocolate. Please, please give me a chocolate-induced serotonin surge to go along with my runner’s high. If it’s true that “everything’s a little better with chocolate” then these little bite-sized morsels are sure to get your neurotransmitters all a twitter. I think they make you run faster, too!

Friends who follow a gluten-free or Paleo diet get a green light on these miniature munchies; that’s because they’re made with low-carb, gluten-free coconut flour and no sugar. If you don’t have a fancy-schmancy donut hole machine, you can easily substitute mini-muffin tins in the oven. Also, if you don’t want to make strawberry puree (eg: throwing strawberries in a blender), you can use all-natural strawberry applesauce instead.

Since they’re not messy or sticky, some friends and I are planning to toss a couple batches in zip-top bag as one of our “fuel sources” for the American River 50 Mile Run out in California next month. Enjoy!

Chocolate-Strawberry Protein Donut Holes Recipe

  • 1/3 cup liquid egg white
  • 4 ounces strawberry puree (or if lazy, strawberry applesauce)
  • 1 tablespoons almond milk
  • ¼ cup protein powder (I used 3Fuel)
  • 2 tablespoons coconut flour
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons Stevia sweetener

In medium bowl, mix together egg whites, strawberries and almond milk.  In another bowl, mix together all the remaining dry ingredients except the powdered sugar. Once well-combined, mix dry ingredients in to “wet” ingredients, stirring well.

Preheat donut hole maker machine and bake according to manufacturer’s instructions (the Bella maker says cook for 5 minutes but I think that’s too much). You can also bake at 350 in the oven using mini muffin tins; bake for approximately 10 minutes or until centers pull clean with a toothpick. While still warm, sprinkle with the powdered sugar. Makes 16.

Nutrition information (per 1 ball) 20 calories, 2g protein, 0.5 sat. fat, 0.0g trans fat, 5mg sodium, 2.5 g total carbs, 0.25g sugar, .75g fiber 

STUFF YOU NEED!

3Fuel is a great protein powder supplement for endurance athletes; there’s some good stuff in there and it’s backed by the latest research on nutrition for sports performance. You can save 10% on 3Fuel Nutritional Shake by using code 3FHUNT at checkout.

Baked Banana Protein Donut Holes – Eat a Whole Bunch!

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jennifer fisher -thefitfork.com - banana protein donut holes

These bite-sized Banana Protein Donut Holes are the perfect way to start the day. Or, pack them in a zip-top baggie and toss in your gym bag to enjoy after a workout. Real (fried) donut holes were invented back in the 1950s by a frugal guy who was just trying to use up all the dough. These healthier donut holes were invented when I just “had” to buy a cake ball machine, as silly as that sounds. But sucking the badness (and sneaking in some protein) isn’t silly at all; it’s smart eating!  Did you know that a traditional glazed donut hole has about 55 calories, which might not sound too bad – but most of those calories come from fat and sugar.

banana protein donut holes ingredients

I’ve put protein powder in my donuts many times with great success; everyone in the family loves my recipes for Pumpkin Protein Donuts and Chocolate Protein Donuts. This time I decided to use coconut flour and almond milk so they pass the test with my Gluten-Free and Paleo Diet friends. If you don’t have an official cake pop or donut hole maker, you can easily adapt this recipe to work in mini muffin tins.

Banana Protein Donut Holes Recipe

  • 1/3 liquid egg white
  • ½ small banana, mashed
  • 2 tablespoons almond milk
  • 4 tablespoons protein powder (I used 3Fuel)
  • 2 tablespoons coconut flour
  • 1 teaspoon baking soda
  • 2 teaspoons Stevia sweetener
  • ½ teaspoon ground cinnamon
  • 1 tablespoon powdered sugar

In medium bowl, mix together egg whites, banana and almond milk.  In another bowl, mix together all the remaining dry ingredients except the powdered sugar. Once well-combined, mix dry ingredients in to “wet” ingredients, stirring well.

Preheat donut hole maker machine and bake according to manufacturer’s instructions (the Bella maker says cook for 5 minutes). You can also bake at 350 in the oven using mini muffin tins; bake for approximately 10 minutes or until centers pull clean with a toothpick. While still warm, sprinkle with the powdered sugar. Makes 12.

Nutrition information (per 1 ball) 20 calories, 2g protein, 0.5 sat. fat, 0.0g trans fat, 5mg sodium, 2.5 g total carbs, 0.25g sugar, .75g fiber 

 

STUFF YOU NEED!

3Fuel is a great protein powder supplement for endurance athletes; there’s some good stuff in there and it’s back by the latest research on nutrition for sports performance. You cab save 10% on 3Fuel Nutritional Shake by using code 3FHUNT at checkout.