Thoughts on belVita Breakfast Biscuits & a Berry Parfait

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Have I got your attention with this picture of a beautiful berry breakfast parfait? You’ll have to keep reading to find out more. But first of all, let me tell you, my mornings are crazy. Between trying to sneak in a morning run and shuttling three kids to three different schools, you can imagine breakfasts at my house are chaotic. When I’m in organized mode, I have pre-prepared protein pancakes stashed in the freezer or have all the ingredients on hand to make a quick microwave egg scramble. But, sometimes even with the best-laid plans, things go awry. We over sleep, we run out of milk, or those growing-like-a-weed teenage boys of mine gobble up every last crumb on the premises (including the morning rations) for a bedtime snack.

So, when I found out about the belVita Breakfast Biscuits, a ‘morning cookie’ made by Nabisco, I was intrigued. Although I’d never actually tasted the product before, I’d heard the name and my impression was that they were très European. I was right! The breakfast biscuits were first made in France over a decade ago and now are sold in 23 countries worldwide.  So, if you’re a world traveler, you may have already had these with your morning tea!

Are you interested in the nutrition benefits of belVita? Each individual package of 4 crunchy biscuits offers 18 – 20 grams of whole grains, 3 grams of fiber and 4 grams of protein. The product provides “sustained energy” with a combination of quality ingredients and a “carefully controlled baking process that helps preserve the integrity of the grain” and allows the carbs to be more slowly released into your body as fuel. The label says there is no high-fructose corn syrup or no partially hydrogenated oils, that’s a good thing. This being said, the sugar content seems a tad high (13 grams), kind of like a cookie. But, at least a cookie made with whole grains and some fiber.  I’d much rather serve these healthier cookies to my active teenagers than say the stuff they’re usually clamoring for like Pop-Tarts (19 grams of sugar) and store-bought blueberry muffins (20 grams of sugar).

To keep the morning meal balanced, I’m offering the boys belVita along with a no-sugar added yogurt (protein!) and fruit (more fiber!). With five different flavors (Blueberry, Golden Oat, Cinnamon Brown Sugar, Chocolate and Apple Cinnamon), everyone in the family can have a different favorite. Let me tell you, their eyes were popping out of their heads to see my belVita Breakfast Parfait creation This “no-recipe” recipe is really so good, you have to try it! All you do to make this creamy-crunchy-juicy treat is to simply layer crumbled belVita, berries, and yogurt and then top with another biscuit for the finishing touch.

Also, I think beVita is perfect for packing in the “breakfast brown bag,” since my oldest has to eat breakfast at school every day after cross country practice. I’ll also be stashing a pack in the car for my youngest son to eat on the ride from school to Pop Warner football practice. These boys burn off a ton of calories and needs to refuel! Even mom (me) isn’t opposed to eating these tasty treats and can see myself grabbing the Cinnamon Brown Sugar variety and dipping them in my Chai Tea Latte – my reward for running on cold days. Yum!

FitFluential LLC compensated me for this Campaign. All opinions are my own.

The Magic of Mojo Beef Kabobs (Recipe with Video)

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Oh, the magic of these Mojo Beef Kabobs is quite impressive. Not only are they quick to make, they are low in calories, low in fat and packed with protein and loads of citrusy-garlicky flavor. Plus, the kids just love to eat these; there’s nothing quite like eating meat off a stick which can later be waved around like a sword. This is one of the many fabulous recipes from the Healthy Beef Cookbook and one that I’m going to be taking on the road for “Art of Grilling” demonstrations for the Texas Beef Council. I want to show healthy people like YOU that preparing great flavor profiles with lean beef is simple and simply divine. Seriously, this recipe takes no more than 30 minutes to cook start to finish and will earn you rave reviews from the carnivorous crowd that will start to gather once you throw these babies on the grill. Plus, with 27 grams of protein and veggies, it makes the perfect meal after an afternoon workout – enjoy!

Mojo Beef Kabobs Recipe

Ingredients

  • 1 lb. boneless beef top sirloin steak, cut 1-inch thick
  • 1 tsp. coarse grind black pepper
  • 1 large lime, cut into 8 wedges
  • 1 small red onion, cut into 8 thin wedges
  • 1 container grape or cherry tomatoes (about 10 oz.)

Mojo Sauce

  • 1/4 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 3 Tbsp. finely chopped fresh oregano
  • 3 Tbsp. olive oil
  • 2 Tbsp. finely chopped fresh parsley
  • 1 tsp. ground cumin
  • 1 tsp. minced garlic
  • 3/4 tsp. salt

Whisk Mojo Sauce ingredients in small bowl. Set aside.

Cut beef steak into 1-1/4 inch pieces; season with pepper.

Alternately thread beef with lime and onion wedges evenly onto four 12-inch skewers. You can thread tomatoes with beef skewers or make separate tomato skewers depending on how well-done you like the tomatoes (they cook fast).

Place kabobs on grill over medium, ash-covered coals. Grill tomato kabobs, uncovered, about 2-4 minutes or until slightly softened, turning occasionally. Grill beef kabobs, uncovered, about 8 to 10 minutes for medium-rare to medium doneness, turning occasionally.  Or, cook on inside grill pan over medium-high heat for about the same length of time.

Remove from heat source at let rest for 5 minutes. Serve kabobs drizzled with sauce.

Serves 6.

Tips & Suggestions

  • Mojo sauce is great as a sauce with other cuts of beef including flank steak and flat iron steak, or can even be used as a marinade.
  • Serve kabobs over couscous, rice or your favorite grain.
  • Remember to start with a hot grill (or grill pan) and cold meat.
  • If using bamboo skewers, soak in water for 10 minutes to prevent burning.
  • In a pinch, store-bought orange juice and lime juice may be substituted.

Nutrition info per serving: 285 calories; 15 g fat (3 g sat. fat; 10 g monounsaturated fat); 50 mg cholesterol; 500 mg sodium; 10 g carbohydrate; 1.8 g fiber; 27 g protein; 8.2 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 2.6 mg iron, 31.9 mcg selenium; 5.1 mg zinc.

Sweet, Sophisticated Yet Oh-So Sensible: Poached Pears with Pomegranate-Mascarpone Sauce Recipe

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The New Year brings new resolutions about food for most of us.  For me, it usually means trying to find healthier desserts to satisfy my sweet tooth.  Inspired by poached pears served at a dinner party I attended New Year’s Eve, I came up with this Poached Pears with Pomegranate-Mascarpone Sauce version to share with you for a healthy 2013.  A delicious and decidedly more nutritious alternative to my Bluebell ice cream habit, these poached pears are so simple to make and have very few calories, not much fat, and lots of dietary fiber. You could top them with vanilla ice cream, but they are yummy enough to stand alone on sweetness.

Instead of Bartlett pears, you can use other varieties known to hold up through the cooking process such as Bosc or Anjou.  Remember to choose pears that aren’t super ripe, you want them to be fairly firm so that they don’t fall apart in the pan. While some people peel the pears for aesthetics, I prefer to keep it on in order to retain the naturally high levels of chlorogenic acid found in the skin (a phytonutrient that can help control blood glucose levels). By the way, in the rare chance you have leftovers; they are great the next day sliced up in a salad.

Poached Pears with Pomegranate-Mascarpone Sauce Recipe

  • 3 semi-firm Bartlett pears
  • 2 cups all-natural pomegranate juice (not pomegranate cocktail)
  • 1 teaspoon Stevia
  • Pinch ground clove
  • 1/4 teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ½ cup mascarpone cheese
  • Garnish: fresh mint leaves

Slice pears in half lengthwise. In medium pot, bring juice to a light simmer. Stir in Stevia and spices.

Gently lower each pear into juice, flat-side down.  Reduce heat to med-low and let pears cook for approximately 10 to15 minutes, or until softened. Turn several times during the process for even cooking.

Remove pot from stovetop and let cool for 15 minutes. Remove pears from juice. Leave 1 cup of juice in the pot, add mascarpone cheese. Return to stove and warm over low heat, stirring until well-combined.  Pour sauce over pears and keep in refrigerator until ready to serve. Before serving, garnish with fresh mint.

Serves 6.

 

Guaranteed-to-be-Sore Core Workout

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the fit fork jennifer fisher core workout core exercises

Picked up this core workout from a CrossFit Gymnastics seminar I took a few weeks ago. Apparently all the elite, Olympian-type gymnasts do it everyday as a warm-up and cool-down to their hours and hours of grueling in the gym.So, I decided If these little pig-tailed girls can do it a couple times a day to bookend much harder and more difficult workouts, surely I can do the simple core workout just once, every other day, as a stand-alone event! Somehow though, it doesn’t seem so simple about 30 hollow rocks into the routine. So break it down in chunks if you need to.

So, who’s in? No flipping or flopping on the commitment; you have to agree to do the workout at least three times per week. Come on, it’s only going to take about 10  to 20 minutes depending on how long you have to rest.  Here’s the plan:

100 Hollow Rocks: Remember, lower back should be touching the ground. Keep legs straight and tight together with toes pointed. Arms extended straight and glued to your ears. Slowly rock back and forth without allowing the shape to break at any point.

50 Belly Rocks: Lay face-down on the ground. Extend arms straight and keep glued to your ears. Pull chest and lower legs off the floor, keep core tight. Slowly rock back and forth without allowing the shape to break at any point.

50 V-Ups: Lie on ground and start in hollow body position. With legs straight and together, bring them up and towards your torso. While raising your legs, reach for the toes with your hands. Finish in a pike position with your hands and feet meeting at hip level, then return to hollow body position.

50 Side Crunches:  Lie on side, claps hands behind neck. Slightly bend knees and keep legs together. Pull torso and lower legs up at the same time, as if they were reaching toward one another. Lower back down to the ground. Repeat on other side after 50 crunches.

More fun from today:

 

The Ten Best Things I Ate in 2012

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As I reflect over the past year, important things start playing through my mind like a slideshow.  You know; important things like all the delicious things I’ve eaten throughout the last 12 months. Of course, it’s hard to narrow it down to just a dozen delights and I know I’m probably forgetting to give many dishes their due credit.  But, here is my list for “The 10 Best Things I Ate in 2012,” a random compilation of both to-die-for restaurant dishes and out-of-this-world recipes. You can tell by the list that I don’t get out to the fanciest places, but I do like to eat at unique and off-the-beaten path places when I can. Some of the foods are healthy and some not so much, but every mention is a winner in taste!

78704 Burger from Phil’s Ice House in Austin has become a go-to lunch after a long run. This bad boy is topped with Monterey Jack cheese, jalapeños, grilled onions, sliced avocado, and chipotle mayo on a toasted jalapeño cheese bun. Although served with sweet potato fries, I’m usually too stuffed to finish them off. The bun is seriously so tasty that my dad tried to recreate them at home, check out the recipe for Jalapeno Cheese Hamburger Buns.

Brown Sugar Bacon Appetizers made by my friend Angie for our book club Christmas party rank way up on the list for tasty tidbits sampled in 2012.  Credits go to the The Pioneer Woman who brought this popular 70s-era hors d’ouevres back to the buffet spreads everywhere this holiday season.   Basically, it’s a club cracker topped with brown sugar, wrapped in bacon, and baked into a little bubbling popper of pleasure.

via The Pioneer Woman

 

 

 

 

 

 

 

 

 

 

 

 

 

The Tai-Pan Salmon Salad from Zen Japanese Food in Austin is a delicious, quick and healthy lunch featuring grilled salmon atop a bed of salad greens, roasted corn & avocado pico, carrot, peanuts, red bell pepper, cranberries, shaved parmesan cheese, sesame seeds and sriracha with peanut dressing.  I hadn’t been to this place in like 10 years and my taste buds are so happy I decided to drop back in during 2012.

Grilled Beef Tenderloin with Fig and Onion Confit prepared by Richard Chamberlain of Chamberlain’s Steak and Chop House at a party in his lovely Dallas home. My favorite cut of lean beef tasted so much more delicious when prepared by a renowned chef and not me!

The recipe for Chocolate Truffle Pie by the Dean brothers (Paula’s boys) will make any chocoholic feel light-headed. In a twisted sort of way you can even call a slice of this chocolate pie “clean eating;” I made it for a couple of birthdays in the family and every plate was licked clean.  If you can’t splurge for a celebration, then when can you?

The Greek Salad from Doyle’s Café in Jamaica Plain, Massachusetts.  Most people come to this venerable Irish Bar, famous for first serving Samuel Adams on tap, to take in the ambiance and snarf down pizza and beer (duh), I found the humungous, sized-to-share Greek salad to be one of the yummiest I’ve had in a long time.

Grilled Fish Tacos from Pier 23 Café in San Francisco. This casual place sits right out on the bay where I had a front-row view of the Pacific as I munched down on a pair of super fresh fish tacos loaded with tomato salsa and guacamole.  While I had my heart set on the Dungeness crab which wasn’t in season, these tasty tacos took my mind off the disappointment quite well. So good, in fact, I had to keep swatting away my husband’s fingers on my plate.

The Calamari Forno Panini with Lemon Aioli from Enoteca Vespaio in Austin is totally worth the splurge. Split this sandwich with a friend and order one of their delicious Italian-inspired salads, then you don’t have to feel so bad.  But right now, I’m having stress because I no longer see it on their lunch menu . . . . oh noooooooo!

The Apple Pork Sandwich from Food Heads in Austin near the UT campus makes for a fast, filling and fairly well-rounded lunch. Whatcha get is grilled pork tenderloin on toasted bolillo with smoked Gouda cheese, fresh spinach, spicy apple & tomato pico and honey Dijon aioli.  All served in a quaint and quirky house that is so NOT a Subway franchise.

The Pumpkin Protein Donuts recipe I created (hate to brag, but I will) is one of the best things I found for breakfast this year. I make a bunch of these mini baked pumpkin protein doughnuts at once and then stash them away in the freezer. On hectic school mornings, the kids and I can pop them out, heat up in the microwave and then head off to the day’s chaos fueled with a better-balanced start than something just carbohydrate laden.