Pesto, Spinach & Roast Garlic Stuffed Mushrooms – Vegan #MeetChef

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Thanks to Gardein for introducing me to their Gardein The Ultimate Beefless Ground and for sponsoring today’s post.

Making a big stuffed mushroom for dinner is so satisfying and pairs so well with beef!  But, what if you’re not into beef as much as I am and are looking for a vegetarian or vegan option? You should check out The Ultimate Beefless Ground from Gardein – it’s amazing! Being the beef girl that I am (who also does meatless meal, too – variety is the spice of life),

Pesto, Spinach and Roast Garlic Stuffed Mushrooms are made with Beefless Ground and makes a satisfying vegetarian or vegan dinner.

I was skeptical of the product. I had a carnivorous family member coming over for dinner who is making some changes in diet and lifestyle and I wanted to put this meatless product to the ultimate test.

Prepping a meatless dinner is super convenient with Gardein Beefless Ground.

Prepping a meatless dinner is super convenient with Gardein Beefless Ground.

I created a recipe for Pesto-Stuffed Portobella Mushrooms and used The Ultimate Beefless Ground as the primary protein source – I served up the dish and didn’t say a word about the ingredients.  I thought was absolutely delicious and studied the face of my guest – what was he thinking?  Well, I got complement after complement on my recipe and when I finally broke the news that we were having a #MeatlessMonday meal, jaws dropped. Everyone gave the The Ultimate Beefless Ground from Gardein a thumbs up on taste and texture. And, as the chef, I have to say it was so simple to make —  I just tossed the beefless ground in my skillet with a little olive oil, spinach, pesto sauce and vegetable broth and within about 2 to 3 minutes, my portabella mushrooms were ready to stuff!

Pesto Spinach & Roast Garlic Stuffed Portabella Mushrooms

Each ½ portion of the beefless ground (on its own) has just 80 calories with 12 grams of protein and no cholesterol or transfat. It’s also gluten-free, vegan, vegetarian and kosher.  In addition to my easy stuffed-mushroom recipe, this plant-based protein is excellent in everything from tacos to chile to pasta or crumbled on nachos. All Gardein products are found chillin’ in the freezer aisle at your favorite grocery store.  Save yourself a dollar with this coupon (available for download until May 31, 2015).

Mushrooms ready for the oven!

Mushrooms ready for the oven!

The roasted garlic I used in the recipe is so insanely good and easy to make. Roasting in the oven takes the bite out of garlic and gives it a milder, sweeter taste. The recipe is simply to take peeled garlic cloves, drizzle with olive oil and bake at 400 F degrees for about 20 minutes, turning once. You’ll definitely want to make a big batch and use in salads, on pizza, mash up as a paste to marinate!

Roasting garlic is super easy and takes out the bit, leaving a mellow and sweeter flavor that is great in so many recipes

Pesto Spinach and Roast Garlic Stuffed Mushrooms #Meatless #MeetChef @Gardein https://ooh.li/e44c699

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If you are looking for other vegan and vegetarian dinner options, you will like my Teriyaki Chick’n Chop Salad.

Pesto, Spinach and Roast Garlic Stuffed Mushrooms are made with Beefless Ground and makes a satisfying vegetarian or vegan dinner.
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Pesto, Spinach & Roast Garlic Stuffed Mushrooms - Vegan
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Pesto, spinach and mellow roasted garlic come together in a delicious portabella mushroom that makes an easy dinner for meatless monday or when you need a vegetarian or vegan recipes. Uses The Ultimate Beefless Ground from Gardein.
Course: Main Dish
Cuisine: American, Italian
Servings: 2 people
Ingredients
  • 1 cup Beefless Ground plant-based protein From Gardein
  • 2 cups fresh spinach packed
  • 2 tablespoons chopped roasted garlic or can use minced from jar
  • 1/4 cup vegetable stock
  • 1/4 cup basil pesto store bought vegan or regular based on your diet needs
  • 2 large portabella mushroom caps rubbed clean
  • 1 teaspoon olive oil
  • 2 cherry tomatoes for garnish
Instructions
  1. In medium skillet, add spinach, beefless ground, garlic and vegetable stock. Saute over medium heat for 2 to 3 minutes or until protein crumbles are cooking and spinach is wilting.
  2. Remove from heat and stir in pesto sauce, coating everything.
  3. Brush outsides of cleaned mushrooms with olive oil. Stuff gilll side high with half the mixture each. Top with a cherry tomato and extra garlic, if desired.
  4. Bake in 400 F degree oven for 18 - 20 minutes or until mushroom is softened and juicy.

Plyometric Power Workout – How To Increase Your Vertical Jump

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Whether you want to up your game in basketball or volleyball, or just need to grab stuff off the top shelf without dragging out the step stool out, a vertical jump workout will help you catch that big air you crave.

verticle jump plyometric power workoutWhile many traditional vertical jump workouts focus on heavy lifting in the weight room with exercises like Bulgarian Squat Jumps, Box Squats and Deadlifts, you can still get enviable gains with explosive plyometric bodyweight exercises. And, the beauty of this type of workout is little or no equipment is needed, so it can be done anytime, anywhere!  Just grab a jump rope and exercise box (or curb) for this workout. Do this this Power Plyo Vertical Jump Workout once per week and enjoy some newfound oomph in your vert!

Here are the details for the above exercises:

Jump Rope: Warm up with jump rope for 2 minutes to get blood pumping and help activate muscles used in jumping. Only do warmup once, not at the top of each set.

Three Sets of Exercises Below (2 minutes rest after each set)

Depth Jumps: Step off box or bench and, upon landing, explode upward immediately. Reach arms overhead to increase lift and land softly back down on ground in athletic position. 10 reps / 3 sets

180 Squat Jumps: In an upright position, squat down slowly until your knees are flexed to almost right angles. Jump explosively without locking out knees, and rotate body quickly to land facing the opposite direction.  10 reps / 3 sets

Tuck Jumps: From standing, lower into a squat position and then jump as high as possible while bringing knees up and in toward chest.  10 reps / 3 sets

Lateral Box Jump Burpees: Stand to the side of box and jump laterally, leaping over it. Upon landing, drop to a full burpee with an upward jump finish.  10 reps / 3 sets

Walking Lunges: From upright with hands on hips, step forward with one leg and drop hip until back knee is almost touching ground. Keep torso erect and ensure front knee stays above front foot. Drive forward and extend up position. 10 reps (each side) / 3 sets

Single-Leg Box Jump:  Stand facing approximately 18-inches way from box with feet shoulder-width apart. Jump on box with one leg, using bent-elbow arms to help drive upward. Fully extend body at top of box and then softly jump backward with both legs to starting position. 5 reps (each side) / 3 sets

I finally have my Workout and WOD Gallery back in working order, so head over to nab some new ideas for your fitness routine!

Check out my workout gallery for new exercise and wod ideas to add to your fitness routine.

Increase Your Vertical Jump With Plyo Power Workout #Fitfluential

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So, what’s your favorite explosive lower body exercise? (I just giggled when I typed that)

Plant-based Protein – Asian Chop Salad with Gardein Teriyaki Chick’n Strips

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Thanks to Gardein for introducing me to their Gardein Teriyaki Chick’n Strips and for sponsoring today’s post.

I’m that fast girl you’ve been warned about. I talk fast, I run fast . . . . and, I like to get my food fast. But NOT fast food, no way.  To keep my diet fit and fresh, I like to make the majority of my meals at home, despite the insanely busy schedule I keep.  So, while a 30-minute weeknight meal might sound pretty quick to most, I’m kicking it up into super-sonic speed on the typical night with 10-minute, pan-to-plate dinners!

Teriyaki Chick'n Chop Salad is a fit, fast and flavorful meal that takes 10 minutes to make and fills you up with healthy plant-proteins.

Tonight, I whipped up a far-out, far-east inspired dinner using Teriyaki Chick’n Strips from Gardein. These tasty strips have 15 grams of plant-based protein for a mere 120 calorie cost. They are made with non-GMO soy and wheat, ancient grains and veggies and remarkably have a similar taste and texture to real chicken breast – they are also work for those of you who keep vegan and kosher diets. My husband,  a carnivorous guy who would normally turn his nose up at such “nonsense,” didn’t even realize he was eating a meat substitute! I call that winning dinner!  #MeetChef

Teriyaki Chick'n Chop Salad is made with plant-based protein and perfect for a #MeatlessMonday mealIn addition to the Teriyaki Chick’n Strips magic, I employed my favorite busy-night trick and used what I could find in the produce bin to make the remainder of dinner.   While the strips were browning for five minutes in the skillet, I quickly chopped up some jicama, carrots and red onion and thawed out shelled edamame that I always keep in the freezer. The Teriyaki Chick’n Strips come with a sauce packet that also I also found to make a serendipitous salad dressing (there was plenty to drizzle on everything)!

This quick and easy meal solution is definitely going to be in my dinner rotation — I now have more time for running fast . . .  and running errands!

jen running in yellow flowers

Gardein makes lots of other yummy, healthy, meatless proteins like Gardein Ultimate Beefless Ground, Golden Fishless Filets. Check back next week, because I’ll have a new recipe for you! All Gardein products are found chillin’ in the freezer aisle at your favorite grocery store.  Save yourself a dollar with this coupon (available for download until May 31, 2015).

Far Out Far East Chick'n Chop Salad - TheFitFork.com

10-Minute Meal for Fast Girls – Teriyaki Chick’n Chop Salad #MeetChef @Gardein https://ooh.li/e44c699

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What is your quickest go-to meal to make at home?

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Teriyaki Chick'n Chop Salad
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 
This Asian-inspired salad uses plant-based protein, teriyaki sauce and chopped fresh veggies to create a fit, fresh and fast dinner solution.
Course: Main Dish
Cuisine: Asian
Servings: 3 Servings
Ingredients
  • 1 bag Gardein Teriyake Chick'n Strips
  • 2 teaspoons olive oil
  • 1 cup chopped carrots
  • 1 cup chopped jicama
  • 1 cup shelled edamame beans
  • 1/2 cup chopped red onion
  • 2 ounces cashews
  • 3 tablespoons Sriracha sauce if desired
Instructions
  1. Heat olive oil on medium-sized skillet over medium-high heat. Add thawed chick'n strips and cook for about 5 minutes, flipping once. Remove from heat. Add thawed sauce packet to skillet to coat strips.
  2. Toss carrots, jicama, edamame beans and onion into skillet and stir quickly to coat veggies with sauce, yet not heat them.
  3. Divide chicken and veggies among three plates and sprinkle with cashews. Drizzle with Sriracha sauce, if desired.

Raw Vegan Jicama Nachos, Freezing Guacamole and Cinco de Mayo Sippers

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Raw Jicama Nachos make a vegan swap for the traditional dish.

Keep your Cinco de Mayo fiesta fit with my recipe for Raw Vegan Jicama Nachos with Cumin Lime Vinaigrette. No cheese here people, but lots of creamy guacamole and vegetable goodness that will make you shout “Ole” – especially when you bite into the crispy, crunchy jicama ‘chips.’ While these thin wedges of jicama obviously aren’t bona fide, deep-fried tortilla chips, they do provide a nutritious and neat way to shovel a bunch of tasty toppings into your mouth.

Raw Jicima Nachos make a vegan swap for the traditional recipe.

I cut my jicama into ¼-inch rounds and then quartered them to resemble triangle-shaped nacho chips. I’ve seen other veggie lovers and Paleo diet types slice the jicama nearly paper thin to use as a flexible wraps for taco fillings.

Vegan Jicama Nachos, Freezing Guacamole, #CincodeMayo Drinks #CLBlogge #Fitfluential

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freezing avocado guacamoleIf you’re looking for a great guacamole recipe, I am a fan of RO*TEL’s Rockin’ Guac or simply mash up avocado, squeeze in lime juice and season with garlic salt. If you have leftover guacamole, it can be frozen. Just follow the steps in my DIY post from last year on how to make guacamole that you can keep in the freezer!

Need a drink for your Cinco de Mayo fiesta? Might I suggest my Skinny Blackberry Nectarine Margarita or Watermelon Ginger Lmeade? Or, check out these south-of-the-border inspired beer cocktails and other Cinco de Mayo ideas from CookingLight.com.

two ingredient beer cocktails

Raw Jicima Nachos make a vegan swap for the traditional recipe.
Print
Raw Vegan Jicama Nachos with Cumin Lime Vinaigrette
Prep Time
15 mins
Total Time
15 mins
 
Get your fiesta off to a fit start with these no-cook nachos made from jicama and veggies. Perfect for Cinco de Mayo. And, find out how to freeze guacamole.
Course: Appetizer, Salad
Cuisine: Mexican, Southwestern
Servings: 4 servings
Ingredients
Nachos
  • 4 6" diameter slices jicima slices 1/4" thin
  • 1 cup guacamole your favorite recipe
  • 4 radishes, shredded
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup zucchini, matchstick sliced
  • 1/4 cup pepita seeds
Dressing
  • 1/3 cup olive oil
  • 3 tablespoons fresh lime juice
  • 2 teaspoons lime zest
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • dash salt and pepper to taste
Instructions
  1. Slice jicama into 1/4" discs and then cut each slice into 4 to 6 wedges.
  2. Top each wedge with large dollop of guacamole. Sprinkle with veggies and pepita seeds.
  3. In small bowl, whisk together vinaigrette ingredients until emulsified. Drizzle onto "nachos," enjoy.

Skinny Blackberry Nectarine Margarita and Virgin Smoothie Option

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Skinny Blackberry Nectarine Margaritas are perfect for Cinco de Mayo or hot summer happy hours.Cinco de Mayo is almost upon us and soon a symphony of blenders will be whirling up my favorite adult beverage – margaritas! Margaritas are sweet, tart and refreshing, but all this slurp-worthy goodness comes with a couple downsides – lots of sugar (and therefore calories) and the potential to cause a nasty headache.  That’s why I like making my margaritas at home – I have more control over the ingredients.

Low Calorie Blackberry Nectarine Margaritas

My recipe for Skinny Blackberry Nectarine Margaritas uses fresh fruit with no simple sugar syrups or limeade concentrates – just water and a splash of stevia for sweetness.  I also use only one-half ounce of tequila (preferably 100% agave) ather than a full ounce or two that most single-serving recipes call for – this creates a further reduction in carbs along with lessening the chance of getting a hangover. Usually, I can only handle one margarita – but with my lightened version I can handle two! Whoohoo, it makes me want to leap for joy!

jennifer fisher thefitfork.com

If you’d prefer to skip the alcohol all together, just omit it and you now have a virgin margarita or healthy smoothie!

Skinny Blackberry Nectarine Margarita for Cinco de Mayo

Skinny Blackberry Nectarine Margarita Recipe (with Virgin Smoothie Option )

For nectarine layer:

  • 3 large nectarines, peeled and pitted
  • 10 ounces sparkling or regular cold water
  • 2 large limes, juiced
  • 2 – 4 packets stevia, depending on ripeness of fruit and sweetness preference
  • 1 cup frozen blackberries
  • Ice, as needed

For blackberry layer:

  • 3/4 cup frozen blackberries
  • 4 ounces water
  • 1 juice of large lime
  • 1 – 2 packets stevia
  • Ice as needed

Add ingredients for nectarine layer in blender, pulse for a minute or two until well blended and smooth — adding as as needed. Sugar or salt rims of margarita glasses, if desired. Divide this mixture among two glasses. Next, add ingredients for blackberry layer into blend are blend until smooth. Pour blackberry mixture on top of the nectarine mixture already in glasses. Garnish with fresh blackberry and lime slices, if desired.  Serves 2.

Do you prefer traditional lime margaritas — or do you have a favorite flavor? Let me know in the comments!