Running For Team ‘After Nuun Delight’!

Posted on April 30, 2012 by Jennifer FIsher

It’s been a crazy few weeks in my running life, from my ‘Big Boston Marathon Meltdown’ on April 16^thto a jubilant redemption 12 days later with an older-age P.R. in a local 5k (18:44). Between the highs and the lows, I’ve scarcely had time to report about some exciting news that is unfolding to become the biggest adventure of my year . . . maybe my decade. Drumroll please . . . I will be joining the exclusive all-female blogger Team Nuun to run the famous Hood to Coast Relay at the end of August 2012. As the largest (not to be confused with ‘longest’) relay race in the world, the 31^st running of the Hood to Coast Relay begins in Mount Hood, Oregon and travels all the way down to Seaside – 199 miles! Not to worry, I won’t be running almost two hundred miles alone, I’ll have 11 other runners that I will share legs with – literally and figuratively! Our official team name is going to be “After Nuun Delight” – cute, huh?!

Nuun tablets are easy to use on the go.,

So if you are new to Nuun, let me give you the skinny on the important product details. Nuun is a hydration tablet that is dropped into 16-ounces of water where it fizzes up Alka-Seltzer style – oh, but it tastes so much better! Available in 11+ refreshing flavors (I like Strawberry Lemonade and Lemon Tea), Nuun has absolutely no sugar and less than 8 calories per serving – yet doesn’t sacrifice important electrolytes needed to power through a marathon, bike race or other active endeavor. And, if your biggest workout is bar hopping, it’s rumored that a Nuun tablet dissolved in water and consumed before bed and another upon awakening will lessen the effects of a hangover. I wouldn’t know, but I’ve heard.

It’s What’s for Dinner! Beef Crostini with Balsamic Drizzle

Posted on April 26, 2012 by Jennifer FIsher

I’m giving beef a great big hug this week – in fact, I’m loving it so much we’re eating it nearly every night for dinner this week. As far as food risks go, I’d pick a nicely cooked steak over raw fish sushi or unpasteurized milk any day, thank you very much.

Gee, I’m sure I’ve mentioned this before (and my friends at Txbeef.org back me up), but a 3-ounce serving of lean beef offers so many nutritional benefits, it’s packed with protein, high in iron, and loaded with all sorts of vitamins, minerals and essential amino acids – take a look-see at these Fast Beef Facts for more information. So how can you go wrong?

Admit it, you can’t! So, check out this awesome appetizer recipe that was on the menu at a “Girls Gone Grilling” cooking class I attended a couple years ago at the Texas Beef Council. I’ve personally made it and gobbled up these tasty tidbits as fast as a chicken on a June bug – err, a bovine on a blade of grass . . . . anyway, you’ll love it – so try it as an appetizer for your next get-together or serve several as a light and delightful dinner!

Beef Crostini with Balsamic Drizzle and Parmesan Crisps

2 boneless beef top loin (strip) steaks (about 1-1/4 pounds)
Beef Crostini with Balsamic Drizzle
1/2 cup freshly grated Parmesan cheese
1-1/2 teaspoons all-purpose flour
12 slices thin white sandwich bread, crusts removed
1-1/2 teaspoons coarse grind black pepper
salt
4 ounces garlic-herb cheese spread, slightly softened
prepared balsamic syrup
24 small arugula leaves

Heat oven to 350°F. Combine Parmesan cheese and flour in small bowl; toss to mix well. Spray baking sheet with nonstick cooking spray. Sprinkle Parmesan mixture evenly into 8-inch circle on baking sheet. Bake in center of 350°F oven 6 to 8 minutes or until melted and light brown. Cool 2 minutes on baking sheet, then remove to wire rack to cool completely. Break into 24 irregular-shaped pieces. Set aside.

Cut each bread slice diagonally in half. Place in single layer on baking sheet. Bake in 350°F oven about 6 minutes or until lightly toasted but not brown. Set aside.

Press pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top loin steaks 12 to 15 minutes (tenderloin steaks 10 to 13 minutes) for medium rare to medium doneness, turning occasionally. Carve steaks into thin slices; season with salt.

Meanwhile, spread 1 teaspoon cheese onto each bread piece; top with 2 to 3 steak slices. Drizzle balsamic syrup over beef; top with Parmesan crisp and arugula leaf.

Makes 24 individual appetizers.

Note: Balsamic syrup is available in the dressing aisle next to the vinegars in large supermarkets and specialty stores. Or, it can be prepared by combining 3/4 cup balsamic vinegar and 2 tablespoons molasses in medium saucepan; bring to boil. Reduce heat to medium-high; cook about 10 minutes or until mixture is reduced to 1/4 cup. Balsamic syrup may be stored in an airtight container in the refrigerator.

Nutrition information per serving, using top loin steaks: 74 calories; 3 g fat (2 g saturated fat; 1 g monounsaturated fat); 17 mg cholesterol; 101 mg sodium; 4 g carbohydrate; 0.2 g fiber; 7 g protein; 1.7 mg niacin; 0.1 mg vitamin B6; 0.3 mcg vitamin B12; 0.6 mg iron; 7.3 mcg selenium; 1.1 mg zinc.

Boston Marathon and 26.2 Brew

Posted on April 20, 2012 by Jennifer FIsher

It was blazing hot at the 2012 Boston Marathon, temperatures reaching 88 degrees and no cloud cover in sight on April 16^th race day. But, one thing that kept me running toward the finish of this sweltering, semi-sadistic event was the reward of a tour at Samuel Adams® Brewery. I had signed up for a ‘go and see’ of this popular craft beer maker and gosh-golly-darn-it, I wasn’t going to be late for the party.

Found out that Samuel Adams, brewer and patriot, really doesn’t have anything to do with the brand other than the company, founded in 1985, thought he captured the spirit of the flagship Boston Lager® beer. Another factoid, it turns out this little brewery is more of a research and development post, making only about 1-percent of the company’s beer – the remainder is produced in Cincinnati, OH and Breinigsville, PA.

In the tasting room, I got to partake in quite a bit of beer sampling including Boston Lager®, Summer Ale, and Boston 26.2 Brew, a ‘seasonal’ recipe. I really enjoyed the Boston 26.2 Brew, a special draft-only edition made to be served at official race events and at restaurants and bars along the race course. A real bummer, none of it was planned for bottling, so we couldn’t take any home – maybe they’ll change that next year!

After the tour, we considered heading to the pub straight across the street from the historic Granary Burying Ground, the final resting place of many famous colonial Americans. From the pub window you can actually see headstones and the joke is you can enjoy a cold Sam Adams beer . . . over a cold Sam Adams. Instead we walked over to Doyle’s Café, the first place to ever carry Sam Adams on tap, to enjoy a little more of the 26.2 brew . . . and much-earned pizza!

Good Nuts! Macadamia Crusted Tilapia

Posted on April 14, 2012 by Jennifer FIsher

Macadamia nuts and tilapia are a tasty, healthy recipe combination.

Macadamia nuts get a bad rap for having “too much” monosaturated fat, or so says the U.S. Food and Drug Administration, the same big brother who says BPA in food packaging is safe for kids and that ketchup could be considered a vegetable. Apparently these tree nuts, along with Brazil nuts and cashews, are on the naughty nosh list because they exceed the cut-off point of 4 grams of saturated fat per 50 grams of nuts – macadamias have 6 grams of saturated fat.

But, if you love this buttery nut that hails from Hawaii and Australia, don’t fret! A recent study found that eating a heart-healthy diet that included 1.5 ounces of macadamia nuts per day versus eating the ‘regular American diet’ could possibly reduce total cholesterol by up to 9-percent along with additional reductions in low-density lipoprotein cholesterol and triglyceride levels. Both diets in the study provided equal amounts of fat consumption and researchers observed that the reduction in LDL or bad cholesterol was more significant than would be predicted by just the healthy fats in the nuts alone, an indication that macadamias contain some other unknown property that helps lower cholesterol.

In plain English, all this science talk simply means that macadamia nuts are much more than the FDA has cracked them up to be. Used in moderation, as part of a heart-healthy diet, this nut may actually be doing your body good – but not chocolate covered! If you’re looking for your daily dose of macadamia nuts, here’s a great healthy recipe I developed that was published in Taste of Home:

Macadamia Crusted Tilapia

Ingredients

2 eggs
1/8 teaspoon cayenne pepper
1 cup all-purpose flour
1-3/4 cups macadamia nuts, finely chopped
4 tilapia fillets (6 ounces each)
1 tablespoon butter, melted

Pineapple Salsa

1 cup cubed fresh pineapple
1/4 cup chopped sweet red pepper
3 tablespoons thinly sliced green onions
2 tablespoons sugar
1 jalapeno pepper, seeded and chopped
1 tablespoon lime juice
1/2 teaspoon minced fresh gingerroot
2 tablespoons minced fresh cilantro

Directions

In a shallow bowl, whisk eggs and cayenne. Place flour and macadamia nuts in separate shallow bowls. Coat tilapia with flour, then dip in egg mixture and coat with nuts.

Place on a greased baking sheet; drizzle with butter. Bake at 375° for 15-20 minutes or until fish flakes easily with a fork.

Meanwhile, in a small serving bowl, combine the pineapple, red pepper, onions, sugar, jalapeno, lime juice and ginger; sprinkle with cilantro. Serve with fish. Yield: 4 servings (1-1/2 cups salsa).

Nutritional Facts1 serving (1 each) equals 681 calories, 51 g fat (10 g saturated fat), 135 mg cholesterol, 233 mg sodium, 44 g carbohydrate, 6 g fiber, 19 g protein.

Oh, Yes I Did! Nuun Tri-Berry Electrolyte Jellies

Posted on April 7, 2012 by Jennifer FIsher

Nuun recipe perfect for Hood To Cost Relay - Team After Nuun Delight

Nuun electrolyte jellies are both a novel and nutritious recipe.

A Jell-O dish of some sorts has long been on the menu at our Easter gatherings, think big 60s style molds suspending little bits of fruit and marshmallow. But, hey, this is 2012 and I need some Jell-O that’s a little more ‘on-the-go’ friendly and addresses my electrolyte needs this week as I finish up training for the Boston Marathon. So hmmm, scratching head . . . why not combine my favorite sports drink tab (Nuun) with a mixture of plain and flavored gelatin to create some mighty-fine, finger-food fuel? Can’t wait for the reaction when I set down this masterful remix of our time-warped gelatin salad tradition on the big Easter buffet.

I’ve been drinking Nuun for years out on my long runs, the subtle yet seriously yummy flavors don’t overwhelm with sweetness – in fact, Nuun tablets are sugar-free with no artificial flavors or colors, providing optimal hydration without all those carbs that sometimes upset my stomach during a race. Now, these jellies do have some sugar in the recipe . . . a girl can’t live by sodium, magnesium and potassium alone!

I have used plain ole table sugar (sucrose) as studies are showing it is really the best best when it comes to endurance and so does this study. For example, you can’t really ingest enough glucose and metabolize it at a rate fast enough to keep up with your needs in an endurance event and fructose is linked with tummy troubles. So, I’ve just stayed with sugar. If you want to swap in coconut sugar instead, that will work well too — it’s 80% sucrose and free of fructose.

This recipe uses Nuun Tri-Berry tablets, but after the Boston Marathon, I am going to experiment more with this recipe and make a ‘sweet victory’ version using Lemon Chai from the Natural Hydration line along with lemon Jell-O and a litt levodka . . . stay tuned for that!

Nuun ‘Tri-Berry’ Electrolyte Jellies

• 1 env. (1/4 oz.) unflavored gelatin
• 1¼ cup cold water
• 3 NUUN Tri-Berry sports drink tablets
• 1/3 cup sugar
• 2 Tbs. cornstarch
• 2 pkg. (3 oz. each) sparkling wildberry flavor gelatin*

Pour cold water into small bowl, drop in Nuun tablets and let dissolve. Sprinkle unflavored gelatin over Nuun-gelatin mixture, let stand 1 min. Mix 1/4 cup sugar and cornstarch in medium saucepan. Gradually whisk in Nuun-gelatin mixture until blended. Bring to boil on medium heat; cook 5 min., stirring constantly. Remove from heat. Add dry gelatin mixes; stir 2 min. until completely dissolved. Pour into 9×5-inch loaf pan** sprayed with cooking spray. Refrigerate 1 hour or until firm. Remove from mold by holding pan upside-down over cutting board, it will slip out. Cut into 24 pieces.

*you can use any mixture of Nuun and flavored gelatin that you prefer
** In lieu of the loaf pan, I used a 24-ct ‘brownie bite’ silicone baking mold.

This is what the current Nuun Tri-Berry container looks like!

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