Category Archives: Snack

Nutritious Apricot + Almond Snack Ideas!

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Frozen apricot almond milk smoothie

Smoothie-making season is in full swing at my house now that the weather is warm (pushing the 90s) and here to stay! My family thinks I’m crazy, but I love the hot weather and the way the sun feels on my skin – I just have to remember to wear my sunscreen and hydrate!

One of my favorite smoothies for May (when fresh apricots start coming into season), is my Apricot Almond Smoothie. While it’s made with fresh slices of apricot that have been flash frozen, dried apricots can be substituted. For best results, soak the dried apricots in water for about 30 minutes before blending to make them plumper and easier to incorporate. Almond Apricot Smoothie

Apricot Almond Smoothie Recipe 

Blend 1 cup almond milk. 2 tablespoons ground almonds, and ½ cup frozen apricot slices (about 3 – 4 whole apricots). Add ice as needed to achieve desired consistency. If fresh apricots are not available, substitute 8 dried apricot halves that have been soaked in water for at least 30 minutes.

While fresh apricot season is really short, it’s easy to enjoy dried apricot year-round. Due to their dehydrated nature, dried apricots are concentrated in vitamins, minerals and other healthy nutrients – especially iron, vitamins A and C, and dietary fiber.  Stick a zip-top bag of dried apricots in your purse or gym bag to stave off candy bar cravings – toss in some almonds and dark chocolate chips and you can whip up one of these sensible snacks! By the way, one of these apricot, almond and chocolate chip “bites” has just 20 calories! healthy apricot chocolate snacks

Check out CookingLight.com, they’ve got some great ideas on how to enjoy fresh apricots for the few short, glorious weeks they are in season.  I especially like the idea of grilling apricots to intensify the sweet-tart flavor and totally give a thumbs up to putting these caramelized, grate-marked apricots on a salad or alongside beef, shellfish or poultry.

I love this Cooking Light idea for grilled apricots on my salad!

I love this Cooking Light idea for grilled apricots on my salad!

Talking about healthy snacks — don’t forget to enter my giveaway for a month’s supply of Harvest Snaps  —- just click through to enter NOW!

harvest snaps border

 

Edible Bowls! Chickpea, Cucumber & Kale in Tomatoes

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garbanzo bean and tomato salad

 

“The chickpea is neither a chick nor a pea. Discuss.”  Remember when Mike Myers chatted about this the “Coffee Talk” comedy sketch on Saturday Night Live?

The chickpea, also known as a garbanzo bean, is actually a legume that has been around for more than 7,500 years. A popular choice for man Mediterranean and Indian dishes, the little chickpea is packed with big nutrition – an excellent source of protein, dietary fiber, and vitamin B6 for vegetarians. Vitamin b6 helps to stabilize blood sugar, metabolize foods and make antibodies to ward off disease.

garbanzo beans tomatoes

I came up with this lovely dish for Litehouse Foods and just knew I had to share it here  – it’s perfect for a lunch or light dinner. The cool and crisp salad is dressed with flavors favored along parts of Greece and Italy and packed into a tomato serving as an edible bowl. Did you know the healthy, long-living people of the Mediterranean region eat, on average, nine servings of fruits and vegetables a day? This chickpea salad will get you well on your way to meeting this daily goal.

chickpea salad in tomatoes

Chickpea, Cucumber & Kale Tomato Cups with Feta Dill Dressing

  •  1 ½ cups packed kale or baby kale leaves
  • 1/3 cup fresh cilantro leaves
  • ½ red onion cut in chunks
  • 2 Tbsp fresh lime juice
  • 1 Tbsp minced garlic
  • 1 medium cucumber chopped coarsely
  • 1 (15-oz) can rinsed and drained chickpeas
  • 2 large tomatoes (like Beefsteak variety)
  • ½ cup Litehouse Food’s OPA Feta Dill Greek Yogurt Dressing (plus additional for garnish)
  • 2 grape tomatoes cut in half
  • 2 ounces baby spring lettuce mix

Directions

  1. In work bowl of food processor, add kale, cilantro, onion chunks, lime juice and garlic. Pulse for approximately 1 minute or until ingredients are finely chopped like pesto. Set aside.
  2. In medium bowl, add chopped cucumber, rinsed chick peas and mixture from food processor. Add ½ cup dressing  and mix everything together until thoroughly coated.
  3. Cut large tomatoes in half crosswise and scoop out seeds and pulp with spoon (reserve for another purpose, if desired). Fill tomato cups with chickpea mixture and top with a dollop of dressing and grape tomato half. Serve on top of baby spring lettuce mix. Serves 4.

popsugar nature box hand heart

I have another yummy mention – POPSUGAR Must Have Snacks by Nature Box. I received a box full of these nutritious nom-noms in the mail and have been enjoying mixing up my normal afternoon snacking. Being stuck inside working on the computer (and nursing my sprained ribs) is much more tolerable with five bags of healthy snacks like Blueberry Almond Bliss and Lemon Pucker Pistachios.

Check it out for yourself. For a limited time, the POPSUGAR Must Have Snacks by NatureBox will be 50% off!

MHNatureBox_550x550 popsugar

Disclosure: POPSUGAR and NatureBox provided me with a complimentary POPSUGAR Must Have Snacks by NatureBox box. The opinions I have shared about the box are my own, and POPSUGAR and NatureBox did not tell me what to say or how to say it.

Uno, Dos, Tres! Avocados Three Ways

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box of avocados thefitfork

I recently received a box full of bliss on my doorstep.  So what did the UPS man deliver? No, it wasn’t a new pair of sandals for spring or video game ordered by the boys – it was a case brimming with beautiful California Avocados.  Smooth, velvety goodness ready to nourish my body with healthy fats and essential vitamins and nutrients – now THAT is something worth coming home to! I could wax poetic about the health benefits of avocados all day; surely you remember how many avocados I was eating during my “fat-loading” phase for the last marathon!

avocado arrangement 700

So, each one my new beautiful avocados were perfectly shaped and without a dent, bruise or brown spot – plus, none of them had those awful stringy things on the inside. By the way, the stringiness found in some avocados near the stem end is a result of a younger tree vigorously putting out fruit. As the tree matures, it typically stops producing fruit with this stressed-out, overabundance of cellulose fibers. Unfortunately, you can’t tell from the outside of avocados which ones are strung out – haha!  And, while you CAN eat the stringy fibers, who wants to?

With peak California Avocado season in full swing now through fall (haller-lu-ya) and Cinco de Mayo just days away, what better way to start devouring my stash than with some south-of-the-border inspired avocado recipes.

avocado guacamole

Cilantro-Lime Guacamole Recipe

Simple, smooth and just so darn good that I have been known to eat the whole bowl at one sitting! A perfect dip for chips or healthier options like carrot, jicama, or zucchini sticks.

  • 1 large avocado, peeled and pitted
  • 2 Tablespoons fresh lime juice
  • 2 Tablespoons fresh chopped cilantro
  • 2 teaspoons garlic salt
  • Garnish (optional) : chopped red onion

Using a fork or back of spoon, mash avocado until smooth with just a few small lumps remaining for texture. Add lime juice, cilantro and garlic salt; stir well to combine. Top with red onion, if desired. Serves 4.

Avocado Red Onion Pineapple salad

Avocado Pineapple Relish Recipe

I originally made this dish as an experimental side for smoked brisket and turkey; obviously I wasn’t in the mood for coleslaw and other normal barbeque sides. We gobbled it all up and then I made it again for fish tacos and tortilla chips!

  • 1 medium avocado; pitted, scored and flesh removed
  • 2/3 cup diced fresh pineapple
  • 1/3 cup chopped red onion
  • 2 Tablespoons fresh cilantro, chopped
  • 1 Tablespoon finely minced jalapeno
  • 2 Tablespoons fresh lime juice

Score avocado in shell as pictured below and remove or peel and dice. Mix all ingredients in non-reactive bowl and gently toss together. Serves 6.

avocado half

Scoring avocado is the easiest way to prep for salsa & relish recipes.

beef and vegetable stuffed avocados 

Baja Beef Avocado Bowls Recipe

Made last month as part of a “chopped” style competition at a nutrition event (and the winner, natch!), this vibrant and very easy dinner recipe uses the avocado shell and part of the flesh as a bowl – the scooped out remainder is made into guacamole and dolloped on top!  Get the full recipe for Baja Beef Avocado Bowls on my protein for performance post.

So what will I be doing with the rest of my avocados? Come back in a couple days to find out!

Avocados provided by the California Avocado Commission, but all recipes and opinions my own.

I love to live vicariously, please share your favorite way to eat avocados in the comments!

Southwestern Roasted Veggie Wraps, Veggie Snacks & Workouts

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You don’t have to be vegetarian to enjoy the wholesome goodness of this Southwestern-Spiced Roasted Veggie Wrap. A spinach tortilla is lightly charred on the grill (or gas burner) and then stuffed with roasted vegetables kicked up with a light dusting of cumin and chipotle chile powder. Perfect for a #MeatlessMonday meal.

roasted veggies in tortilla

Southwestern-Spiced Roasted Veggie Wrap Recipe

  • 1 medium zucchini, cut into ¼” planks
  • 1 medium summer squash, cut into ¼” planks
  • 1 red bell pepper, quartered
  • 2 carrots, quartered lengthwise
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 2 teaspoons ancho or chipotle chile powder
  • 1 teaspoon cumin
  • 4 spinach tortillas
  • 1 large avocado
  • 2 teaspoon lime juice
  • 4 spinach tortillas
  • 4 ounces fresh spinach leaves
  1. Preheat grill or broiler. In large bowl, toss together zucchini, squash, red bell pepper and carrots with olive oil, salt, pepper, chile powder and cumin with oil. Place in single layer on large baking sheet. Grill or broil vegetables 4 to 6 minutes per side, turning once.
  2. Remove veggies from oven and let cool for 5 minutes; cut into long julienned strips approximately ¼ inch wide.
  3. In small bowl, mash avocado with lime juice. Spread in even portions across each tortilla, leaving a ½ rim at the border.
  4. Spread out a pile of fresh spinach on top of each tortilla. Arrange remaining filling ingredients in a row along in the center of tortilla.
  5. Roll of tortilla as tightly as possible, cut in half crosswise and secure with toothpicks if needed.
  6. If packing in a lunchbox, switch the avocado and spinach steps so that tortilla doesn’t become soggy. Serves 4.

vegetable platter

Three servings of veggies are the recommended bare minimum amount for the daily diet of an adult – are you getting enough?  Snacking on vegetables is a great way to help you meet and surpass this good health goal. this Forget about the chips and cookies; it’s so much easier to reach for a healthy handful of veggies if you’ve prepped them and have them waiting in the fridge.  Keep cut up veggies in single-serve zip-top baggies for on-the-go grabbing – I also love to make mini veggie dip cups to serve the kids after school (great for a party too).

jennifer fisher litehouse mini veggies in dip fridge 2

Oh, one last thing to mention! In a rare moment of organization, I pulled all my workouts and put them on one page that is easily accessible by the category bar under the header.  The precious minutes you save by not having to hit the search bar can be reallocated to some extra burpees. You can thank me later!

workout screen shot

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

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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!

berries daisy cottage cheese container 700

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

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 cake cottage cheese

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

low fat daisy

 

 

 

 

 

 

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