Kebabs at the Lake & Obstacle Course WOD

 

jennifer beef for kebabs

Ready to make 200+ Beef Kebabs!

Wow, I had a busy weekend – how about you?! Friday and Saturday were spent shopping, prepping and putting on a cooking demonstration for a fundraiser ultimately benefiting the Flatwater Foundation, an important organization providing families with access to mental health support while dealing with a cancer diagnosis.

dtc_board

The final event takes place on June 9th, when a group of stand-up paddlers will complete a 21-mile course during an all-day event called “Tyler’s Dam that Cancer” – every SUP-er raises funds as part of their participation, so I was so happy to help friends with this event so close to their hearts. I’m hoping next year I can join them out on the lake!

Thankful for my hunky hubby who did all the hard work!

Thankful for my hunky hubby who did all the hard work!

The friend who hosted this party had such an awesome backyard on the lake, it was a little hard to keep my mind on the  “lean beef is good for you” message I was giving on behalf of the Texas Beef Council with all the boats and beverages floating around! Usually, I just do the “show and tell,” while a grill-master experienced in feeding a crowd does the heavy cooking – however this time, everyone was booked and it was just me! Wow, putting together over 200 kebabs is a lot harder than I thought and thank goodness I recruited my husband to do all the grilling while I entertained the crowd with my fit foodie antics.

The recipe chosen for this evening is one of my favorites for the grill – Mojo Beef Kebabs.  Check it out, I even have a video.

jennifer fisher_thefitfork_mojo beef kabobs

 

 

searing grillSunday was busy getting the kids ready for a week of end-of-school events – concerts, finals, SATs, field trips and more. Amazingly I did find a bit of time to experiment on another grilling recipe I’ve developed for Hamilton Beach and their really cool Searing Grill. I can’t divulge the recipe now, but stay tuned. The post will run in mid-June and I will also be giving away one of the grills – whoohooo!

All this running around makes me feel like I’m navigating a never-ending obstacle course, I’m sure you’ve felt like this too?! So, to stay in shape for all of life’s crazy ups and downs and detours, try this Obstacle Course Workout I created for Core Power.

Core Power Workout

 

corepower summer saleYou know I love my Core Power – it is such a convenient way to take in quality protein after a hard workout at the gym. You don’t want to waste that 30 minute window to refuel with protein and carbs to help muscles recover. Check out the Summer Sale – when you take advantage of  Subscribe & Save for home delivery, you’ll get $5 off  your favorite @CorePower shakes http://bit.ly/CPSaleAmazon.

Answer me this – What did you do this weekend? What is your favorite meat to eat on a stick? Have you ever done an obstacle race and if so, would you do another? 

 

Skinny Mama Beef & Veggie Manicotti Recipe Makeover

Beef & Veggie Manicotti Pasta

I’m always looking for a way to lighten comfort food because, I’ll admit it; emotional eating is a friend of mine. Whether celebrating or wallowing in sorrows, getting my mouth around a good meal always makes things better.  Everyone at my house agrees that pasta is a go-to comfort food; spaghetti, macaroni and cheese, raviolis – you get the picture! This carb and cheese fest doesn’t really fit my higher protein day-to-day diet, typically if we’re doing spaghetti, I just take a taste of the noodles and a heaping helping of the sauce.

Man, oh man; wouldn’t it be comforting to have some manicotti for dinner tonight? These long tubes of pasta stuffed with meat and cheese — the word is derived from an Italian diminutive for “sleeve,” which is exactly what they are! At restaurants, I’ve had “manicotti” wrapped in zucchini and eggplant instead of a noodle, but I didn’t want to scare the kids off immediately. Instead, I stuck with a traditional recipe and made some healthy swaps. For example, I chopped up zucchini and other veggies into almost a mince so they would be discretely hanging out in the filling – like, “who me, a piece of squash? Ya, no big deal.”  I also substituted the heavy ricotta cheese with low-fat cottage cheese and kept the mozzarella to a minimum –just a skosh in the filling and a bit sprinkled on top. And, of course, our family favorite lean ground beef (more nutritious than ground turkey, people) was the meaty, mouthwatering source of protein.

The recipe makeover turned out scrumptious. The kids ate some unchartered-territory vegetables (red bell pepper) with nary a complaint – even from my youngest who likes to share his disgusted opinion about everything!  The other beauty of this family meal is that you can make ahead – or double the batch and keep one in the freezer for next month!

Healthy Manicotti

Skinny Mama Beef & Veggie Manicotti Recipe

  • 1 8-ounce package manicotti (14 tubes)
  • 1 pound lean ground beef sirloin
  • 1 teaspoon olive oil
  • 1 ½ cups finely chopped veggies of your choice (I used sweet onion, red onion, red bell pepper, and zucchini)
  • 1 teaspoon minced garlic
  • 1 tablespoon fresh basil, minced
  • 1 tablespoon fresh oregano, minced
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 16 ounces low-fat cottage cheese*
  • 1 egg, lightly whisked
  • 6 ounces low-fat shredded mozzarella cheese (divided)
  • 1 16-ounce jar marinara sauce
  • Garnish: red bell pepper rings.
  1. In large pot, bring water to boil. Carefully add manicotti tubes and boil for approximately 8 minutes, or until al dente. Drain and rinse with cool water and set aside.
  2. Meanwhile, brown ground beef in skillet over medium heat, drain off any liquid. Set beef aside and add olive oil to skillet. Sauté chopped veggies until soft-crisp, approximately 3 minutes. Add in garlic, basil, oregano, salt and pepper and continue to cook for 1 more minute, stirring continuously.
  3. In large bowl, add cooked ground beef, sautéed veggies, 16 ounces cottage cheese, whisked egg, and 3 ounces of shredded mozzarella cheese.
  4. Preheat oven to 350 F degrees. Spread approximately 2/3 cup sauce in bottom of 9”x13” baking dish.  Carefully, stuff each tube with beef and cheese mixture using a teaspoon. Line up stuffed manicotti in baking dish. If any mixture remains, spoon it into sides of baking dish.
  5. Top with remaining marinara sauce and sprinkle with remaining cheese. Garnish with red bell pepper rings, if desired.
  6. Bake in 350 F degree oven for about 40 minutes, or until heated through and cheese is bubbling on top.Serves 7 (2 each)

manicotti nutrition

Since this was a makeover recipe, I ran the nutrition information — my version cuts the calories in half with 326 calories per a two manicotti serving versus 668 for traditional manicotti! Plus, 12 grams of fat is totally reasonable for a recipe so gooey and comforting. Plus, with everything I’ve learned about protein consumption, the 29 grams of protein is in the optimal range amount for any given meal.

chop onion

If you’re using onions as one of your veggies in this recipe (or any recipe), check out this video from Cooking Light that shows how to easily chop an onion. I never thought to slice an onion lengthwise first – genius!  Now, my tip on chopping onions is to dip your knife in water with every few slices – this will cut down on the noxious fumes that make eyes water. Yay, no more crying!

beef checkoff

 

This post was shared by The Beef Checkoff.

 

Simple Blueberry Frozen Greek Yogurt – No Added Sugar

Cool off with a scoop of sweet, creamy goodness without any regrets – in fact, this recipe for Simple Blueberry Frozen Greek Yogurt is GOOD for you. A serving is filled with wholesome ingredients including fresh fruit, Greek yogurt and stevia for sweetness without the sugar. Simple Blueberry Yogurt - no added sugar, 6 grams net carb, 57 calories, 1 gram fat, 5 gram protein per serving.

Only 57 calories per heaping half-cup serving and less than 6 grams net carbs and 1 gram fat. Plus, Greek yogurt offers a protein boost (about 5 grams per serving) to support sustained energy and muscle making/management. This is a froyo recipe I have loved for years and updated the post in July 2018 with nutrition info and additional details!  Continue reading

Memorial Day Menu – Tuscan Grilled Eggplant, Chard Chickpea Wraps & Beef Tenderloin Steaks

eggplant tomato steaks

I have lots of yummy ideas for your long three-day weekend. If you want to make Memorial Day a #meatlessmonday (or are just looking to get more creative with your side dishes), my recipe for Tuscan Grilled Eggplant with Charred Tomatoes brings home a hearty yet healthy touch of the Mediterranean.  I created this veggie recipe for Litehouse Food and it uses their delicious Tuscan Herb Vinaigrette, an updated take on traditional Italian dressing that gets a lift from lemon.

Tuscan Grilled Eggplant with Charred Tomatoes Recipe 

Dissolve 2 tablespoons of salt into a 9”x13” or slightly larger dish that has been filled halfway with water.Trim eggplant and then cut into ½-inch lengthwise slices. Place slices into water, weighing them down with smaller plates that fit inside the dish. Let eggplant soak for 30 to 60 minutes. Drain eggplant and pat it dry with clean towels. Place eggplant back in dried dish used for soaking and add tomatoes. Pour over dressing and gently stir until coated. Let planks sit for 15 minutes.

Meanwhile, heat gas or charcoal grill to medium-high heat (approximately 400 degrees).Remove eggplant slices from marinade and place directly on grates of hot grill. Skewer tomatoes or place them in a grill basket. Grill eggplant for approximately 3 minutes on each side or until tender and deep brown grill marks appear. Grill tomatoes for approximately 3- 4 minutes, turning or tossing in basked until softened and popped. . Transfer eggplant to serving platter and top with tomatoes. Sprinkle with basil, chives and feta cheese crumbles. Serves 4.

 chickpea salad in chard wrap

I have another beautiful Mediterranean dish that will have guests green with envy – and eating their greens!  PopSugar.com recently posted my recipe for Chard Chickpea Wraps on their Fit Sugar site – please go visit, check out the healthy lunch or light dinner recipe and find out why the green, leafy vegetable known as Swiss chard is so good for you.

jennifer fisher - thefitfork.com - ribeye filet grilled corn

Have more carnivorous cravings? Meat-eaters everywhere will be firing up grills and tossing on burgers, brisket and chops in honor of Memorial Day. A sizzling steak and grilled corn would be a delicious choice for a healthy diet – especially if you choose a tenderloin steak or top sirloin, both favorites of mine that are considered lean.

What are you cooking up this weekend, please share! Are you running any races — if so, good luck and let me know how it goes!

 

Tomato Strawberry Smoothie & 2014 CrossFit Games Open Recap (Finally)

Yesterday while I was knocking out some burpees, my mind started to wander and I realized that I never gave an “official” update on my experience doing the CrossFit Games Open 2014. But, first let me give you the quick backstory. I’ve been a fairly competitive runner for a long time and my first real experience with CrossFit was back in January 2011, when my good friend Valerie Hunt, a running coach and owner of BVM CrossFit, drug my scrawny runner’s rear up to California to a CrossFit Endurance (CFE) camp being put on by Brain McKenzie.

On top of the world & running from mountain lions at CrossFit Endurance Camp in CA.

On top of the world & running from mountain lions at CrossFit Endurance Camp in CA.

Brian’s CFE program follows the CrossFit model while adding precise training protocols for endurance. It is fair to say I was skeptical of the claims that weaving CrossFit into my fitness routine would make me a better runner. It is also fair to say that despite my high level of cardiovascular fitness, I was pretty darn out of shape. I could only do one pull-up and after running a marathon, the sorest part of my body would be my lower abs and back as I had the core strength of a flea.

Jennifer Valerie deadlift

Valerie and I working on deadlifts for 14.3 – it’s a little easier to lift with a friend!

I took what I learned from camp and with Valerie’s encouragement and advice turned my wimpy self into a much all-around fitter person, if I dare say so myself!  The one measly pull-up turned into 25 unbroken “kipping” style pull-ups and I overcame (most) of my fear of Olympic style lifting – all this “old dog trying new tricks” translated into some great Master’s running PRs. Despite all the improvements, I do need to get over my tendency to just do the parts of a WOD that I like – which tends to be the body weight and endurance stuff. My weaknesses became readily apparent when obligated to perform the CrossFit Games Open 2014 workouts exactly as prescribed – for it to count, there could be no scaling back the weights, substituting or skipping over a move!

Scenes from my experience in CrossFit Games Open 2014.

Scenes from my experience in CrossFit Games Open 2014.

14.1 WOD Complete as many rounds and reps as possible in 10 minutes of jump rope double-unders (30 reps) and 55-lb. power snatches (15 reps). Started off the whole Open with a skill I have never done (why jump rope when you can run had been my mindset)! I felt like an uncoordinated kid, but wasn’t going to let it all start and end with first hop. I reminded myself that you have to believe you can do something to actually do it, so I kept my confidence up and at one point actually strung along about 7 rotations.

14.2 WOD Every 3 minutes for as long as possible complete: From 0:00-3:00 2 rounds of 10 overhead squats and 10 chest-to-bar pull-ups; from 3:00-6:00  2 rounds of 12 overhead squats and 12 chest-to-bar pull-ups; from 6:00-9:00 2 rounds of 14 overhead squats and 14 chest-to-bar pull-ups.  I was SO looking forward to doing the chest-to-bar pull ups; this is one of my stronger skills. The only thing standing in my way was the overhead squats with a 65 lb. bar.  Overhead squats are one of the lifting moves that I had always ignored; rationalizing this un-love with the excuse my tight runner’s hips don’t work like that. I practiced all weekend and was having trouble even finishing one with an un-weighted ladies’ 35 lb bar. Well, by some miracle, I made it through the 10 reps (not pretty) and was able to knock out the chest-to-bar  pull-ups with ease. Unfortunately, I couldn’t even get one more squat with quite a bit of time remaining on the clock, so no more pull-ups for me. Sniff.

14.3 WOD Complete as many reps as possible in 8 minutes of: 95-lb. deadlifts (10 reps) and 15 20” box jumps, 135-lb. deadlifts (15 reps) and 15 20” box jumps, 155-lb. deadlifts (20 reps) and 15 20” box jumps, 185-lb. deadlifts (25 reps) and 15 20” box jumps through 205-lb and 225-lb deadlifts same pattern. So this is one of the WODs I was most proud of because I always scale back my deadlifts “to save my legs for running.” So, knowing that I had only lifted 135-lbs for a few reps here and there, I totally surprised myself to get all the way through the 20 reps of 155-lbs! I had about 35 seconds left to go for some 185-lbs, but decided that it wasn’t worth the risk of injury considering I had just run a half marathon the day before!

14.4 WOD Complete as many rounds and repetitions as possible in 14 minutes of: 60-calorie row, 50 toes-to-bars, 40 wall-ball shots, 20 lb. to 10-foot target, 30 cleans with 135 lb. 20 muscle-ups. The rowing was totally tolerable, especially when reflecting on the time I thought it would be a good idea to row 13.1 miles at one sitting.  I had raced a 5k the day before and my glutes were screaming during the wall-ball shots – I never made it to the muscle ups, but definitely some day!

14.5 WOD 21-18-15-12-9-6-3 reps for time of 65-lb. thrusters and burpees. No surprise to me that the easiest workout for my athletic abilities and also ranked me the highest on the leaderboard – despite having run the Dallas Half Marathon and winning my age division the morning before!

Recovering after a CrossFit WOD with Sun-Rype and Spaulding,

Recovering after a CrossFit WOD with Sun-Rype and Spaulding,

What I learned:

1)      Always start a WOD with an “I can do this” attitude. When I start to self-doubt, I’m not focused on the task at hand, only failure.  Case in point, the double-unders and the overhead squats — decided I “could” do them, and I did!

2)       Road racing and the Open mixed better than I thought. I really wanted to do the CrossFit Open, but also had two half-marathons and a 5k scheduled on three of the five Sundays during the Open – I went for it ALL anyway!  With the WODs being announced on late Thursday night, my hand was forced to compete on Mondays, the last day scores would be accepted. This meant no significant practice prior and often competing with delayed onset muscle fatigue.However, recovering proper after my races with a lot of quality protein (BEEF) helped significantly as did a lot of warming up before the start timer went off.

3)      Pay more attention to my weaknesses and actually put in the work to improve them.  In CrossFit you have to be ready for anything at any time – constantly varied, functional fitness and all that! Until they come up with a “Jennifer WOD,” doing only what I “like” isn’t going to make me very adaptable or competitive.

4)      I didn’t get bulk up like a beast and lose my streamlined runner’s shape doing Crossfit. Many women have the misconception that this type of exercise is going to make them huge and man-like. Your body is genetically programmed to have a certain shape, more or less. So, unless you are from Amazonian stock, you are just going to look like a fitter, leaner, slightly more muscle-y version of normal yourself.

5)      Winning isn’t everything. In running,  I compete to win overall, master’s or AG depending on the race. If I don’t, I can be very hard on myself  However, the CrossFit Open reminded me that showing up and getting it done is something to be proud of. I put in a lot of work, even though I didn’t get any sort of golden ticket. So, how DID I do 0 that IS the burning question, right? Well, according to the online results,  worldwide I ranked 1078 and in the South East region I ranked 70th, I’m assuming this is my age group or the entire Master’s division; I’m having trouble interpreting the leaderboard.  I think there were around 125,000+ competitors in the whole event, so I’m actually quite happy and surprised. I felt like I would be at the bottom when I compare myself to the strength and talents of many others I know.

And, now onto the refueling smoothie of the day! It sounds sort of strange, but tomatoes and strawberries make a really interesting, yummy combo for a fruit smoothie! I mean, a tomato is a fruit — right?! Check out my recipe for a Strawberry Tomato Smoothie.

tomato teaser smoothie

Blend 10 ounces almond milk with 6 frozen grape tomatoes, 6 frozen strawberries and Stevia to taste. Add ice to achieve desired consistency, if needed. Top with chia seeds.