12 Ideas for Hosting a Healthy Holiday Breakfast or Brunch

Posted on December 11, 2014 by Jennifer FIsher

It’s the most wonderful time of the year – it’s a season for eating and greeting and spreading good cheer! If you are hosting a morning get-together over the holidays, it needn’t be fancy or fussy to be successful. In fact, some of the best memories I have are sitting around in my pajamas after the stockings have been unstuffed and ribbons unraveled to share a leisurely breakfast with family and reminisce about the glories of yore. When I’m in town, I also like to don my most festive “ugly” sweater and invite the neighbors over for a holiday brunch.

I have to admit though, the thought of hosting breakfast or brunch sometimes intimidates me – especially knowing I’m not a graceful waker-upper. So, I like to have many of the menu items prepped ahead of time so I’m not running around like an overworked, grouchy elf in the morning. Make-ahead egg casseroles are ideal as are muffins and quick breads that can be baked a day or two earlier. Even pancakes can be cooked and kept in the freezer for a no-stress holiday breakfast celebration. Some of my favorite breakfast recipes are included in the Healthy Holiday Breakfast and Brunch collection I created for Foodie.com.

If your gathering is anything like mine, there will probably be at least a dozen kids racing around the Christmas tree high as flying reindeer jacked up on candy canes. I have an entertaining little activity that will slow down these busy bodies for a just a few minutes and also provide the opportunity to pump them with a wholesome glass of milk (soy, almond or whatever!). These Snowman Milk Bottles are adorable and a super easy craft that most any youngster can make with minimal supervision – however, I suggest pre-cutting the felt and assisting with the glue gun lest there be no emergency room trips on a holiday. And, BTW, TheFitFork.com has not turned into a DIY Craft blog, but these were just too fun not to share!

Supplies needed for each Snow Man Milk Bottle:

Empty mini milk bottle (available at craft store or recycled Starbucks Frappuccino bottle)
1 ½ inch x 8 inch piece of colorful felt
3 black buttons
Glue gun or glue dots
Scissors
Striped paper straw

For the scarf, use scissors to snip ½” long fringe into each end of the felt. Wrap around neck of bottle and knot to one side; secure with glue or glue dot if needed. Glue three buttons down front of bottle. Fill with milk and add colorful paper straw.

12 Ideas for Hosting Healthy Holiday Brunch #recipes + Snowman Milk Bottle #craft @Foodie #spon

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So, what do you like to serve on Christmas or holiday mornings? Do you have a once-a-year special holiday recipe or do you stick with your standard-issue morning meal?

This post was sponsored by Foodie.com, however all recipes and editorial comments are my own.

{Slow Cooker} Salted Caramel Chocolate Crunch Holiday Gift Recipe

Posted on December 9, 2014 by Jennifer FIsher

I would be thrilled if you would head over to Love Grown Food’s Facebook and/or Pinterest page and vote for my holiday recipe creation (by “liking” or pinning) – {Slow Cooker} Salted Caramel Dark Chocolate Crunch! This scrumptious salty-sweet snack couldn’t be easier to make in the slow cooker . . . . yes, Crock Pot power! Just dump in everything but the chocolate and let it mingle and caramelize together while you tend to other holiday tasks like wrapping gifts, addressing cards and hauling out the holly. Chocolate chips are melted in at the end and then it just cools for a bit on parchment paper. By using Power O’s, a crunchy cereal made from a blend of beans that adds protein, I’m able to bring a little balance to this sweet snack mix.

If you don’t gobble up the entire recipe at once, this Salted Caramel Dark Chocolate Crunch makes a nice addition to any holiday party snack lineup or can be packaged up in jars with pretty ribbon for gift-giving. Remember to go vote through the Facebook or Pinterest links, it’s really easy. Thank you.

Salted Caramel Dark Chocolate Crunch Recipe

3/4 cup butter
1/2 cup brown sugar
1 teaspoon vanilla
4 cups “O’s” cereal like Cheerios or Love Grown Power O’s
2 cups mini pretzels
2 cups oyster crackers
2 cups toasted almonds
2 cups dark chocolate chips
2 tablespoons coarse sea salt

1. Melt butter in a saucepan.
2. Stir in sugar and vanilla until well blended.
3. In a large slow cooker, combine cereal, pretzels, almonds and crackers. Pour in melted butter mixture and stir to coat.
4. Cook on high for 2-3 hours with the LID OFF, stirring occasionally. Mixture will be done when sugar caramelizes to create a glaze over ingredients. Please keep an eye on ingredients, as slow cooker temperatures can vary from model to model or with age of the appliance.
5. Turn heat to low and stir in chocolate chips. Put lid on slow cooker and let chocolate soften for about 5 minutes.
6. Remove lid and stir mixture to distribute melted chocolate. Do not continue to slow cook after chocolate has melted.
7. Spread mixture on parchment paper and immediately sprinkle with coarse sea salt. After mixture has cooled and hardened, store in an airtight container.

Makes about 10 to 12 cups.

#SlowCooker Salted Caramel Chocolate Crunch #Recipe @LoveGrownFoods http://bit.ly/161ovUO

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Southwestern Shrimp & Guacamole Starters + Avocados & Athletes

Posted on December 8, 2014 by Jennifer FIsher

Head over to Core Power to check out my post on Guacasuperfood! Five Reasons Avocados are a Super-Fuel for Athletes. Of course, I adore guacamole, but this nutrient-dense fruit also makes a rich and creamy addition to smoothies or spread on sammies – it’s also a heart-healthy swap for some of the fats used in baking! Avocados are also a good source of fiber and protein and pack an array of vitamins, minerals and antioxidants – find out exactly how they can help you as a runner, triathlete, CrossFitter, mountain climber, yogi, gymnast or other active person at CorePower.com.

Meanwhile, dig into my recipe for these super easy, super yummy Southwestern Shrimp & Avocado Starters –they are “starters” because once you start eating, you won’t be able to stop. That’s okay – they’re good for you! These amazing appetizers will be the hit of your holiday party spread — you could also present them in disposable condiment cups if you don’t have enough tiny bowls or would prefer to avoid clean-up.

Southwestern Shrimp & Avocado Starters Recipe

1 large avocado
1 tablespoon fresh lime juice
1 ½ teaspoons garlic salt
1/3 cup mixture of roasted corn with red peppers*
18 roasted or grilled shrimp*
18 unbroken tortilla chips
Garnish: cilantro sprigs

In small bowl, mash together avocado, lime juice and garlic salt. Spoon about 1 heaping tablespoon of this guacamole mash into 1 ounce condiment cups. Sprinkle a bit of the corn mixture to top of avocado and then top with one shrimp, tail side up. Set a single tortilla chip behind this for scooping out the remaining guacamole once the shrimp is eaten. Repeat steps for remaining appetizers. Makes 18 appetizers.

*I used thawed Green Giant Honey Roasted Corn in the steamer bag and grilled shrimp from the take-away food section of the market for convenience.

Southwestern Shrimp & Guacamole Starters + Avocados & Athletes #CLblogger #SnackNation

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If you’re looking for other small bites for your soiree, these Holiday Appetizers from Cooking Light make a statement and are sure to keep the conversation going!

I also want to let you know about a great service that delivers healthy snacks to your home or office – Snack Nation. My box couldn’t have arrived at a more perfect time, as I was about to gnaw my arm off in hunger desperation. I tore into the box and it was brimming with sensible snacks including long-time loves (Quest Bars, Krave Jerky and Pirate Booty) and some new favorites (Bare Fruit and Rip Van Waffles). Perhaps what I appreciated more than the snacks, was the fact that this company gives back to end world hunger through their HUMAN donation program – each delivery is matched by a one month’s supply of nutrient packs delivered globally to people facing malnutrition. If you’re looking for a unique holiday gift (and one that’s also healthy, tasteful and socially conscious), you really need to check out this fantastic home snack delivery service – plans start out at just under $30 a month and you can sign up for a free trial.

So, tell me, how many AVOCADOS do you eat per week?

What is your favorite healthy packaged snack food?

Kale & Quinoa Casserole Recipe + The Running Event

Posted on December 5, 2014 by Jennifer FIsher

It was a busy day visiting with old friends (like Altra, Nuun Hydration, Pocket Fuel, and others) and meeting new folks in the running industry at THE RUNNING EVENT conference right here in Austin. I have lots of new running gear and race fuel products to update you on — and perhaps a giveaway or two coming up soon!

It was also fun to bump into Bart Yasso (aka the “Mayor of Running) who I threatened to track down if his world-famous “Yasso 800s” don’t pay off in my upcoming Dallas Marathon.In the meantime, I wanted to share a nutritious comfort food recipe that is perfect addition to a holiday potluck party or just as a make-ahead and bake later meal for a busy night – Ranch Kale and Quinoa Casserole. Originally created for the Litehouse Food blog (please visit), this home-style dish a hearty yet healthy riff on broccoli rice casserole, one of my favorite Christmas side dish (but most versions I’ve seen have tons of butter, cream, or “cream of” soups).

Ranch Kale & Quinoa Casserole Recipe

1 tablespoon olive oil
8 cups chopped kale
1 large white onion (chopped)
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
3 cups cooked quinoa (from 1 cup dry)
1 cup ranch dressing
1 1/4 cup shredded Parmesan cheese (divided)

Add olive oil to 12” to 14” cast iron skillet and bring to medium-high heat.
Add chopped onion and sauté for 2 to 3 minutes until softening. Add half of kale and cook down for about 2 minutes. Add a couple tablespoons of water, if needed. Add remaining kale to skillet and sauté for 2 -3 more minutes until completely wilted.
Add garlic, salt and pepper to kale and continue to sauté for 1 minute.
Remove skillet from heat and stir in pre-cooked quinoa, ranch dressing and ¾ cup of parmesan cheese.
Sprinkle top with remaining cheese and bake in 350 F degree oven for 30 minutes or until bubbling and cheese browning on top.
Serves 8.

Using quinoa instead of rice or pasta in a casserole adds extra protein and can often stand alone as a vegetarian or Meatless Monday meal – check out another favorite of mine, Lightened Cheese Quinoa and Cauliflower Casserole.

Ranch Kale & Quinoa Casserole #recipe + #TRE14 mini recap

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What is your favorite comfort casserole?

What new running gear do you have your eye on?

Moreo Blondie Bars Loaded with Yum + Cookie Recipes

Posted on December 3, 2014 by Jennifer FIsher

If MORE means “a greater or additional amount,” then my Moreo Blondie Bars have more MORE! This delicious treat is overflowing with a greater amount of good things than I typically eat at once – like Oreo cookies, M&Ms, chocolate chips, lots of butter and sugar. Even though I preach clean eating most of the time, the holiday season is not the time to say “NO” to festive, frivolous and nourishment of dubious (yet delicious) quality – Halleluiah! You HAVE to read on after the recipe to see my brother’s awesome idea of MORE – it’s a Cherblumpkin!

So, if you’re making Christmas cookies at home, these Moreo Blondie Bars are very easy to make – just mix up the ingredients and plop in the pan. I highly recommend lining the baking dish in foil before adding the batter. When baked and cooled, simply lift out the by the foil edges and then neatly slice into bars. If you don’t want to go whole hog, check out my recipe for The Best Ever Chocolate Chip Cookie – it’s a classic.

Moreo Blondie Bar Recipe

1 cup butter, melted
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
1 teaspoon baking soda
½ teaspoon salt
2 cups all-purpose flour
15 double stuffed chocolate sandwich cookies, coarsely broken
1 cup broken pretzel pieces
½ cup M & M candies
½ cup dark chocolate chips

Preheat oven to 350 F degrees.
Melt butter in microwave safe bowl. Add sugars and stir until combined and then mix in eggs.
Stir in baking soda, salt and flour until combined, but don’t over mix.
Mix in crushed cookies, pretzels, candies and chocolate chips until evenly incorporated.
Line 9” x 13” baking pan with foil; spray foil with cooking spray.
Add dough to pan, patting down with fingers or spatula.
Bake on center rack for 25 minutes or until edges and top turning light golden brown and center looks set.
Let cool completely in pan. Remove contents from pan by lifting foil. Peel sides of foil back and cut into 12 bars.

Moreo Blondie Bars, Cherblumpkin Cake & #Fitfluential Cookie Recipes

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Here it is . . . .the Cherblumpkin! It’s a cherry pie stacked on a blueberry pie stacked on a pumpkin pie – frosted to look like a layer cake. The contest was for Cherpumpple (cherry-pumkin-apple),but my little brother shook up the system with his heart stopper of a pie-cake hybrid, so proud of him.

If you need more holiday goodie ideas, the Fitfluential ambassadors having a Virtual Cookie & Treat Link Up. Lots of goodness here, recipes to suit both sensible and sinful cookie bakers!

What’s your favorite holiday baked item — please share?

thefitfork.com

The Fit Fork

12 Ideas for Hosting a Healthy Holiday Breakfast or Brunch

{Slow Cooker} Salted Caramel Chocolate Crunch Holiday Gift Recipe

Southwestern Shrimp & Guacamole Starters + Avocados & Athletes

Kale & Quinoa Casserole Recipe + The Running Event

Moreo Blondie Bars Loaded with Yum + Cookie Recipes