Top Healthy Recipe Pins from 2015

Posted on December 31, 2015 by Jennifer FIsher

First of all — HAPPY NEW YEAR! Before I move forward into 2016 with all the healthy recipe ideas that are bouncing around in my head, I wanted to share my most loved recipe pins from the last 12 months. If we’re not already following each other on Pinterest, let’s connect today! So, here you go — a collection of pins that are my most popular.

Sweet Potato Cauliflower Mash – This simple-to-make sweet potato dish is paired up with cauliflower for a creamy, dreamy side dish for Thanksgiving or any other time of the year. This side dish recipe has been pinged on Good Housekeeping, Canadian Running Magazine, Glamour and a zillion food, health and wellness blogs.

(Slow Cooker) Salted Chocolate Caramel Crunch – Crunchy cereal, pretzels and an assortment of nuts get a sweet upgrade with a coating of caramel and chocolate. The secret surprise is that this easy snack mix recipe is made in the slow cooker!

Black Bean, Zucchini and Corn Tacos – This summer-inspired vegetarian meal is quick and easy dinner solution for the patio – when the season passes, just swap out the zucchini for a winter squash like butternut!

Balsamic Slow Roasted Tomatoes – Scrumptious beyond imagination, this easy veggie recipe turns what I consider to be a typically bland tomato (if purchased from a consumer grocery store) into a magical topping for salads, eggs, steaks, pasta and more. Also, freezeable!

Mom’s Black Bean, Corn and Avocado Salad – This versatile veggie salad can be served as a side dish, atop a bed of lettuce or as a relish for tacos. Inspired by my mom’s family favorite recipe and kicked up with a little of my chipotle chili powder addiction. A winner in the California All-American Avocado Recipe Contest.

Brain-Boosting Cinnamon Peach Smoothie – One of the things I love most being a healthy food bloggers is explaining how the ingredients in my recipes help optimize well-being. For example, the cinnamon and natural sugars in this smoothie recipe help improve alertness and brain function – the perfect snack for study sessions or work day pick-me-ups.

Spicy Watermelon BBQ Sauce – I made this quirky barbeque sauce to accompany my Brisket Tacos with Watermelon Rind Relish for the SXSW Taco Takedown in Austin this year. Basically, in Austin, the weirder and wackier the better and this crazy condiment stole the show!

Southwestern Steak Chili – This delicious chili recipe fills the kitchen with the scent of smoky, spicy goodness and just might cause a stampede to the table. A bowl full (or two) makes a hearty, happy and healthy meal for even the hungriest hombres in your home.

Strawberry Greek Yogurt Tart – Not only is this strawberry tart gorgeous, it’s better for you made with protein-packed Greek yogurt and a gluten-free chocolate crust. A stunning finale to any celebration or Sunday dinner.

Also, don’t miss my Running and Fitness Recap (with Bloopers) from last week.

And, because everyone else is doing it (haha), my #BestNine2015 on Instagram. These are the nine most “liked” posts, but not necessarily my favorite – it’s a bunch of abs, inversions and the peculiarly popular yellow shorts.

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What is YOUR favorite recipe of 2015? Please share the link or just give me the down and dirty description in the comments below – XOXO, Jennifer

4 Pomegranate Perks for Athletes + Healthy New Year Cocktail

Posted on December 29, 2015 by Jennifer FIsher

Fall and winter are prime time for pomegranates, a delicious superfood with juice and arils (fleshy seeds) that appear in everything from seasonal salads and smoothies to holiday cocktails and desserts. But there is much more to a pomegranate than festive flavor and ruby-red good looks, the prized fruit offers an abundant supply of vitamins, essential minerals, and a rich assortment of antioxidants – it’s also a good source of dietary fiber. It addition helping optimize health and wellness for the general population, pomegranate has several distinctive benefits for runners, ultra runners, cyclists, triathletes, obstacle course racers and other endurance and strength athletes.

Reduces DOMS: A recent study in the Journal of Strength and Conditioning Research suggests that the polyphenols found in pomegranate juice may help reduce delayed-onset muscle soreness (DOMS) in previously resistance-trained individuals. Study participants who drank pomegranate juice, rather than the placebo, reported less incidence of discomfort in the exercises administered to provoke arm and leg soreness. Take away: Drinking pomegranate juice before exercise may lessen soreness and quicken recovery so that you can train again sooner.

Increases Exercise Efficiency: A 2014 study reported in Applied Physiology, Nutrition and Metabolism, sports scientists at University of North Carolina at Chapel Hill say that the nitrates in pomegranate extract enhance exercise efficiency by decreasing oxygen consumption during exercise without limiting performance, increasing blood lactate or increasing energy contribution from glycolysis or the phosphagen system. It’s the same sort of benefit that has also been attributed to consuming beet juice before endurance exercise. Take away: Pomegranate juice or extract supplements may enhance exercise efficiently and increase the amount of time it takes to get to reach exhaustion.

Reduce Inflammation and Bolster Immunity: Pomegranate seeds are rich in specific polyphenols, such as tannins, quercetin and anthocyanins — all of which may offer both heart health and anti-cancer benefits. Studies have shown that quercetin can help lower LDL cholesterol, reduce inflammation and serves as a natural antihistamine to fight seasonal allergies. Additionally, studies specifically on athletes have suggest this phytochemical bolsters health during the 3 to 72 hour window of impaired immunity following heavy training and also may help increase endurance. Take away: Recover faster and keep from getting sick during intense training cycles with pomegranate.

Quick Source of Energy: A glass of pomegranate juice diluted with a bit of water makes a healthy “sports drink” that will fuel your brain and body with quickly-sourced, natural sugars. Take away: Ditch sugary, store-bought sports drinks and power up with the healthy carbohydrates and antioxidants found in pomegranate juice.

A mocktail featuring pomegranate is the perfect way to ring in 2106 – it’s a tasty toast to your health with no worries about driving home or feeling bad the next day. Shake up your holiday libations with my Smart Tart Pomegranate Meyer Lemon Spritzer, the recipe is simple, has no added sugar and features less acidic Meyer lemons (a hybrid orange-lemon) and the previously mentioned benefits of pomegranate arils and juice — it’s also no coincidence that both these fruits are in peak season as we speak!

Directions: In large pitcher, pour 2 liters sparkling water and mix in 1/4 cup Meyer lemon juice, 4 packets Stevia (more or less to taste), and 4 ounces pomegranate arils (along with any juice in bottom of carton). Serve with thinly sliced Meyer lemon. Serves 8.

Pomegranate Perks for Athletes + Healthy #NYE Cocktail Recipe

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What are you drinking for New Year’s Eve? Do you seed your own pomegranates or buy the packaged arils?

Running and Fitness 2015 – My Highlights, My Bloopers, My Gear

Posted on December 27, 2015 by Jennifer FIsher

The Events: To the best of my memory, I raced eight 5ks, one 5-miler, one 10k, four half marathons, one marathon and two obstacle course Spartan Races (the Sprint and Beast). I also competed in the CrossFit Games Open, Austin Fittest Challenge, the Zilker Relays and a CrossFit event called “Sprint & Snatch.” Loved them all!

Most Unexpected Race Win: In October, I was the first OVERALL winner of the Hill Country Half Marathon in Marble Falls, Texas. Granted, the field wasn’t Rock ‘n Roll marathon kind of huge, but that being said, I beat all the women and the MEN with my scrawny legs — the hills were some of the worst I’ve ever seen (not kidding, one went upward for at least half a mile).

Craziest Conditions in a Race: The Spartan Beast Dallas was not what I was planning for, it was crazy! With a half marathon being in my wheelhouse, I expected to nail this race — but unforeseen Texas flooding delayed the start for hours and created a running situation in ankle deep mud the entire distance. I was sore the next day in some pretty weird places! Although hoping to do better, I managed to pull off a 2^nd place podium finish in the Elite Master division (and it was only my 2^nd Spartan, and first “beast”).

Most Unusual Prize Won in a 2015 Race: A $250 gift card for a tattoo! I am no saying if, when and where I used it! 🙂

Best Pre and Post Race Festivities at a Race: Hosted by Health and Cooking Light magazines, The Fit Foodie Run in Austin (but also in Fairfax, Chicago and San Diego) proves that a healthy lifestyle can mesh with culinary enthusiasm! The weekend is packed with celebrity chef tasting, food and fitness interactive demos, yoga sessions, and yoga boot camps – there is so much food! Plus, the goodies and samples you get to take home from the after run are some serious healthy nom-noms – bring a big bag!

Best Running & Fitness Moments on Instagram: Of course, I blew up my @thefitfork profile with photos of my favorite yoga poses and running with friends!

Favorite Women-centric Race: I’ve been an ambassador for Zooma Race Series for 4 or 5 years now and have run that hilly Austin-area half marathon and said – “never again” at the finish line. But, after I catch my breath a few minutes later, I’m like “awesome, that was the best race ever despite the course challenges.” The Austin race is now defunct, but the other fabulous locations across the country beckon for a mini-vacation! Created and run by women, this race focuses on females supporting each other, no matter age, ability or life situation – and the weekends make great girlfriend getaways! My mom and I have made a tradition of it! Even though I’ve been in a role to mentor and support the runners, I can’t tell you how much more energy and inspiration I’ve received from them – always so happy to see those smiles and high-fives at the half-marathon turnaround.

Favorite Yoga Pose: Always the Crow or some variation! Hopefully this time next year, my hamstrings and back will be more bendy and stretchy so my Instagram profile can be more well-rounded!

Running / Workout Injuries: Thankfully, nothing serious this year – eg. no stitches, concussions or pulled rib muscles like last year! Only falling off a box doing the Murph CrossFit WOD and spraining ankle, numerous palm tears, one lost toenail . . . looking for some wood to knock on! Despite the healthy year for me, I did write a helpful post on 4 Ways Sports Injuries Build Better Athletes that will keep all of us focused on end goals.

Weirdest Workout Moment: It would have to be working out with watermelons for the second summer in a row on my #LivingOnTheWedge blog series! I CrossFitted with watermelon, ran with watermelon, and even worked out in the swimming pool with a watermelon! Oh, you don’t want to miss that watermelon pool workout video – please make sure you are wearing Depends. On behalf of the National Watermelon Promotion Board, I will be taking the show on the road at IDEA World Fitness & Nutrition Expo in L.A. in July 2016.

Best Blooper(s): Oh, there are a lot of bloopers and outakes, my phone is filled with them! Practicing on the parallettes is cause for crashing on my face or rear, but still it’s fun. There are also some awkward moments coming out of a handstand in a walkover when my old back decides “no” midway through!

More Bloopers: Because research shows you live longer if you laugh.

Favorite Running and Workout Gear / Fuel: Vim & Vigr Compression Socks (super functional , fashionable and fun in a variety of stripes, polka dots and fun patterns), Altra Running Shoes (I love the super lightweight, zero-drop “The Ones” ) and Nuun for my hydration needs — I’m digging their fairly new product called PLUS for Nunn. Unlike regular Nuun that is virtually calorie free (there are a few, but under 10), PLUS provides a boost with fast absorbing performance carbohydrates that keep me hydrated and provide quickly sourced energy for demanding endurance events. Also, I still love my bottle of Core Power High Protein Shake in Chocolate Lite Flavor for 20g of quality protein to help my muscles recover right after a long run or intense workout.

I’m also really appreciating mobility gear from ACUMOBILITY – a great company that I connected with this year at The Running Event that not only makes rollers and other mobility products, but also assesses, corrects and unifies movement to reduce injuries and unlock improved performance. Stay tuned because I will be having an awesome giveaway at the beginning of January! And, for “on the go” rolling, I really love The Original Worm (based right here in Austin).

Most Used Mantra: When times get tough in a race, I break out the “If you can take it, you can make it” line from Unbroken. Or, when I try to get too controlling about stuff – “Where are you? Here. What time is it? Now. What are you? This moment.” – from Dan Millman’s book , “The Way of the Peaceable Warrior” Both books are so inspirational — read them!

Favorite Kettle Bell Workout:

My Best Way to Stay Motivated: When I start to feel burned out, I take an active fun day! And, always more crazy with my friend Valerie (by the way, she’s an internationally known running coach, not kidding — check her out at @runrx )

My Run Workout Fitness Highlights, Bloopers and Favorite Gear of 2015 – What are Yours?

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What are your fitness favorites from 2015?! Please share in the comments below — XOXO, Jennifer

Brunch on This | Tipsy Topsy Turvy Cranberry Ginger Cake

Posted on December 25, 2015 by Jennifer FIsher

Merry Christmas, y’all! Actually, I’m getting my post up late . . . so the day is almost over, but I hope lots of hugs were had, laughs were shared and memories were made! With our oldest home from college, it’s been wonderful to have everyone together again . . . and get back the full-immersion effects of being the only female of five people under the roof.

Today, I made big Christmas morning brunch for my kiddos, husband, mom and dad and family visiting from out of town. A few of the dishes are traditional non-negotiables, like the Overnight French Toast, Barn Raiser Beef & Egg Bake, and Cinnamon Monkey Bread. But, I always like to come up with a new holiday brunch recipe – and this one for Tipsy-Topsy-Turvy Cranberry Ginger Cake was a hit! There is still plenty of holiday time left to make this delicious dish which can also double as a dessert (throw a scoop of ice cream on top). Don’t worry, the alcohol content in the liquor burns off, so it’s just fine to feed to the children.

Oh, so did I mention that after brunch and presents and clean-up, we went stand-up paddle boarding?! Only in Austin!

Brunch on this –> Tipsy Topsy Turvy Cranberry Ginger (Coffee) Cake

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So, what was your most memorable happening today? Or, have you ever made an upside down cake — with what fruit? Please share in the comments, XOXO — Jennifer

Tipsy Topsy Turvy Cranberry Ginger Cake

Prep Time

10 mins

Cook Time

50 mins

Total Time

1 hr

Course: Breakfast, Fruit

Cuisine: American

Servings: 8 servings

Ingredients

3/4 cup brown sugar, packed
2 tablespoons butter
1/4 cup Grand Marnier liquor
2 tablespoons grated fresh ginger
2 tablespoons grated Meyer lemon zest
12 ounces fresh cranberries
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated white sugar
1/4 cup melted butter
2/3 cup milk
2 large eggs
Lemon slices, cranberries, whipped cream optional garnish

Instructions

Preheat oven to 350F
In small saucepan, melt butter and whisk in liquor and brown sugar. Stir in ginger and lemon zest and continue to cook for 2 minutes until combined and beginning to bubble.
Spray pan with cooking spray and pour brown sugar mixture into bottom of pan. Add cranberries to top of brown sugar mixture; set aside.
In medium mixing bowl, stir together flour, baking powder, salt and sugar.
In another bowl, whisk together oil, milk, eggs and vanilla. Pour wet contents into bowl of dry contests and beat for 2 minutes with mixer or by hand, until well combined but not over mixed.
Pour batter over cranberries.
Bake for approximately 50 minutes in center rack of oven or until toothpick pulls clean.

Holiday How To – Easy Beef Tenderloin Roast with Root Veggies

Posted on December 21, 2015 by Jennifer FIsher

‘Tis the season for eating well and enjoying the experience with family and friends. Serving a perfectly prepared beef roast is always a showstopper at holiday celebrations and dinner parties. It can be our little secret, but roasting beef actually requires very little time and effort! I learned everything I need to know from my dad (who does a tenderloin roast every Christmas) and my friends at the Texas Beef Council.

With my easy-to-follow tips that follow, you can transform a large hunk of beef into a delicious roast ready to be carved into succulent slices — there probably won’t be a leftover morsel in sight, so consider making two roasts! Also, if you’d like to test out your skills and don’t have a recipe, try the mouth-watering recipe for Garlic and Rosemary Rubbed Tenderloin Roast with Roasted Root Vegetables featured at the bottom of this post.

BTW, if you are on the Beef Team and are still in possession of your holiday Chateau Loin (which is center cut sirloin), it will easily substitute without modifications in this roast recipe.

Tips for the Perfect Roast Beef:

1) Choose the right cut. We’re demonstrating roasting tips with a beef tenderloin roast, but the same process will work with other cuts including ribeye and tri tip roasts and more economical cuts like sirloin and round roasts. The way to ensure perfect outcomes when preparing beef is to pair a cut with the appropriate cooking method – and also your budget. The Interactive Butcher Counter helps take the uncertainty out of selecting the right cut of beef to roast – check it out!

2) You can’t flub a rub. Dry rubs are an easy way to add flavor to a roast and can be as simple as salt and pepper or as complex and spicy as you want to get – chili powder, herbs, brown sugar and even ground coffee beans are all ingredients I’ve seen used in rubs. Really, the only must-do for a rub is to apply it generously – rub in the mixture thickly on the top, bottom and every side (including the ends) and your reward will be a crusty, caramelized exterior that adds flavor and helps to hold in juices. A variant of dry rubs is to massage olive oil, spices and even fresh aromatic herbs into the beef – that’s what we’re doing with the recipe below.

3) Use the proper roasting gear. Actually, very little gear is required for roasting beef in the oven. When it comes to cookware, choose a metal pan with an approximate 2 to 3-inch rim. Metal conducts heat better than other materials and yields a more evenly browned roast. You won’t need a lid, as oven roasting is a dry heat cooking method. Also, use a roasting rack to elevate the meat above the pan so that the heat can circulate underneath. If you don’t have a roasting rack or fancy silicon roasting laurel, simply substitute heavy-duty aluminum foil that has been scrunched up and twisted into a figure-8 shape. A reliable meat thermometer is also needed to ensure you cook your roast to perfect doneness – those inexpensive instant-read thermometers found at most grocery stores will do the job fine.

4) Learn how to tell when your roast is done. If you’re not following a recipe, get familiar with the suggested cooking times and oven temperatures for your selected cut of beef. I like to reference this useful chart on Beef Roast Table Times. Abiding by this chart will ensure you rule the roast every time; however, remember that temperatures vary from oven to oven making cooking times approximate. You’ll know when your roast is “done” for your taste preferences when the thermometer is stuck into the center, thickest part of the roast (but not near a bone) and reads 10 degrees LESS than the time indicated for medium-rare, medium, or well-done. When you take a roast out of the oven early like this, the temperature will continue to rise and cook the roast for a few more minutes out of the oven.For example, a medium-rare roast is finished at 145 F degrees, but should be removed at 135 F degrees. See the chart below for more details.

5) Give it a rest. As tempting as it is to cut into a roast or steak right as it comes off the heat, you must let it rest on the countertop for at least 10 minutes as just mentioned. This allows the juices time to redistribute between the relaxing muscle fibers and ultimately create a more tender and enjoyable eating experience. If you’re not sure if the roast has rested long enough, it should be ready to carve when the temperature drops to 120 F degrees or below.

It’s SO SIMPLE to make a stunning holiday beef roast! #recipe #Christmas

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Are you a roast-cooking newbie — or do you have well seasoned skills? Do you like the food pun? Feel free to share a “funny,” too! A steak pun is a rare medium well done — heehee, another pun! XOXO, Jennifer

Garlic and Rosemary Tenderloin Roast with Roasted Root Vegetables Recipe

Prep Time

10 mins

Cook Time

45 mins

Total Time

55 mins

• 2 to 3 lbs. assorted root vegetables (like sweet potatoes, fingerling potatoes, onions, beets, parsnips) • 1 large sweet yellow onion • 2 tablespoons olive oil • 1 teaspoons coarse sea salt • 1 teaspoon coarsely ground black pepper • 1 tablespoon fresh or dried parsley

Course: Main Dish

Cuisine: American

Servings: 6 servings

Ingredients

for roast beef

1 2lb beef tenderloin or chateau loin
2 teaspoons olive oil
1 teaspoon garlic paste
3 springs fresh rosemary
2 tablespoons coarse sea salt
3 tablespoons coarse ground black pepper

for roast vegetables

2 to 3 pounds assorted root vegetables like sweet potatoes, fingerling potatoes, onions, beets, parsnips
1 large yellow onion
2 tablespoons olive oil
1 teaspoon coarse sea salt
2 teaspoons coarse gound pepper
1 tablespoon fresh chopped parslet

Instructions

Preheat oven to 425°F. Massage beef with olive oil and then rub rosemary springs enthusiastically onto entire surface to release aromatic oils. Next, rub garlic paste over tenderloin and then rub in salt and pepper to entire surface. Place rosemary spring on top of roast.
Place roast on rack in shallow roasting pan. Do not add water or cover.
Cut vegetables into 1 to 2-inch chunks and place on rimmed baking sheet. Drizzle with olive oil. Chop up remaining rosemary and toss with vegetables along with salt, pepper, and parsley. Spread out vegetables into a single layer. Roast vegetables for approximately 45 minutes in 425F degree oven, stirring and rearranging halfway through cooking.
Roast tenderloin in 425°F oven for approximately 40 – 45 minutes for medium rare (pull out at 135F degrees and will rise to 145F degrees) or 45 to 55 minutes for medium doneness (pull out at 145F degrees and will rise to 160F degrees). Tent with foil. Let stand 10 - 20 minutes until temperature has dropped to 120 F degrees or below. Slice roast across the grain and serve with roasted vegetables.

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The Fit Fork

Top Healthy Recipe Pins from 2015

4 Pomegranate Perks for Athletes + Healthy New Year Cocktail

Running and Fitness 2015 – My Highlights, My Bloopers, My Gear

Brunch on This | Tipsy Topsy Turvy Cranberry Ginger Cake

Holiday How To – Easy Beef Tenderloin Roast with Root Veggies