BeefFit, BeefFast + Soleus Mini GPS #Giveaway

Posted on January 9, 2015 by Jennifer FIsher

A couple of beefy happenings going on in my life this week – let me share! First up, a guest blog post I wrote for Beef Loving Texans, go check it out. Basically, I talk about my philosophy of NOT dieting in a restrictive way, but instead focusing on filling my plate with wholesome and real foods. You’ll also find some other good tips on portion control and serving sizes along with a crazy-easy breakfast recipe for a super thin frittata that cooks up on a baking sheet.

I have another guest post today on Core Power about how beef is a super food for SUPER ATHLETES! The folks at Core Power totally understand the benefits of beef for an active lifestyle – it was like preaching to the choir. Some days I time to grill up a steak, other days I rely on their high protein shakes for convenient refueling after a workout. Whether beef or a shake, getting enough protein is crucial to muscle recovery after exercise. Protein helps build back damaged muscle tissue, reduces cortisol levels and, when eaten in tandem with carbohydrates, helps the body to efficiently replenish glycogen stores.

Now, I’m excited to tell you about my new Soleus GPS Mini watch. Now, when I say “mini,” I definitely don’t mean that this watch skimps on functionality, not at all! Instead it has a welcomed petite and streamlined silhouette that is NOTHING like that old dinosaur GPS I had been wearing for years. Soleus Running is totally right when they say “big things come in little packages,” — they are referring to the size of watch, but it also applies to the possible end result of wearing this watch – a PR. IF you are a runner or triathlete of any ability, you know exactly how BIG of a deal that even a super small 1 or 2 second PR can be and this GPS watch can help you get there. Big things DO come in little packages!

Anyway, onto the awesomeness of this cute GPS watch. It does everything I need it to. It keeps tables on my speed, distance and pace. It has a 100-lap memory, automatic lap slips, a calorie counter, simple 4-button interface, weighs less than 2 ounces, costs only around $100, comes in a variety of colors and more – check out all the other features here. Plus, awesome Olympic runner mama Kara Groucher wears one AND on the back plate the watch says “Sweat can be sexy,” so ‘nuff said.

So, whoohoo . . . I get to give a Soleus Mini GPS Watch away to help one of my readers look great while achieving new levels of badassery.

This giveaway is sponsored by Soleus, however all review opinions are my own. Enter through the Rafflecopter app below!

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No-Fail Holiday Roast Plan! Tips & Recipes

Posted on December 17, 2014 by Jennifer FIsher

Are you expecting a herd of carnivores for Christmas and aren’t sure where to begin when it comes to making a holiday roast? Don’t fret, it’s super easy to roast a hunk of meat that will make a jaw-dropping, mouth-watering, plate-licking impression with your guests. I’m sharing tips for beef roasting success and some delicious roast recipes that may make you even more popular than jolly old St. Nick.

Select the proper cut. Personally, I love a beef tenderloin roast, but other cuts that are easy to roast in the oven include rib eye, tri tip, sirloin and even the economical round roast. Check out the Interactive Butcher Counter before you head to the market it helps you match the right cut of beef for your recipe and budget.

Rub in flavor. Dry rubs are a simple way to elevate the flavor of your roast and – often salt and pepper is all you need! But it can be fun to experiment with different herbs and spices to make a roast suit your personal taste preferences – one of my favorite easy rubs is my Countdown Rub. There’s not much to remember when it comes to applying a rub other than do so liberally on all sides of the meat – this makes a nice crust when it caramelizes that not only adds flavor but locks in juices.

Use the right roasting gear. You’ll need a metal pan with an approximate 2 to 3-inch rim, no lid needed as roasting is a dry heat cooking method. Also, a roasting rack helps to raise the meat above the pan so that the heat can get around to the underneath side. You can make a makeshift rack in a pinch simply by twisting heavy-duty aluminum foil up into a figure-8 shape and placing it under the roast. A reliable meat thermometer will ensure your roast is cooked to your expectations – instant-read thermometers are only a couple bucks at the grocery store.

Know when it’s done. I like my beef medium rare (which is 145 F degrees), so that means I pull it out of the oven about 10 degrees earlier. Why? Because a roast continues to cook on the counter as it rests! If you like your beef cooked to a lesser or greater degree of doneness, please visit the Beef Roast Table Times to determine the finish temperature and approximate cook time.

Let your roast rest. Do NOT cut into a roast or steak immediately after removing from the heat! All the flavorful juices will come flowing out and pool around your roast – what you’ll have left is a tough mess of meat. A short rest period (about 10 minutes) allows juices to redistribute around the relaxing muscle fibers and create the tender, succulent bit of meat you were dreaming of. By the time the thermometer has dropped back down to 120 F degrees, your roast should be ready to enjoy.

Your #NoFail Holiday Roast Plan #Tips #Recipes #Beef

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Now, on to the recipes! Head over to BeefLovingTexans.com to get my recipe for Garlic & Rosemary Rubbed Tenderloin with Roasted Root Vegetables. Soooo good and perfect for a Christmas feast!

While this isn’t my own personal creation, I’m also fond of Nut Crusted Sirloin Roast with Radish Fennel Salad.

Cooking Light also has a good Roasting 101 that will get you up to speed on this tried-and-true oven cooking technique that yields succulent meats and richly browned vegetables.

What type of main course do you make over the holidays?

Dinner Stampede – Southwestern Steak Chili #Recipe

Posted on November 15, 2014 by Jennifer FIsher

Ring-ding-ding! Come and get it – I’m serving up Southwestern Steak Chili for dinner and you are about to miss it. A big bowl full of this hearty goodness will squash your “hangries” and fuel you up for whatever adventures you’ve got coming up – whether that’s just some causal mechanical bull riding or running roughshod right over a marathon goal (speaking hypothetically, of course).

Nutritious ingredients magnified by down-on-the-ranch seasonings create wonderful smells while simmering on the stove top – expect a stampede to the dinner table. Folks I know usually make chili with ground beef, but this easy recipe takes it to a whole ‘notha, fork-slinging level with beef stew meat. Meat labeled beef stew is whatever your butcher feels like cutting up that day. So, if you are looking to save a buck and want some control over what you’re eating, try sirloin or round for a lean option or chuck if you want juicier, fall-apart action.

I’ve used a can of pinto beans (hubby likes these best) and a can of black beans (my favorite) – but you can use whatever variety you prefer including the traditional kidney bean. Chipotle chile powder is my ace in the hole in this pot of chili. I mix up a blend of standard chili powder along with some chipotle power to add smoky undertones – chipotle peppers are just smoked jalapenos. Oh, and an awesome way to boost up the smoky, roasted flavor is to use canned fire-roasted tomatoes – this post isn’t sponsored, but Muir Glen makes a great organic option.

Southwestern Steak Chili Recipe

1 tablespoon olive oil
2 lbs beef stew meat in 1 to 1 ½ chunks (or cut your own from sirloin or round)
1 large onion, chopped
1 tablespoon chili powder
1 teaspoon ground chipotle chile powder
1 teaspoon ground cumin
1 tablespoon minced garlic
1 (12-ounce) bottle or can Mexican beer
1 (28-ounce) can diced fire-roasted tomatoes, undrained (I used Muir Glenn)
1 (15-ounce) can chile or pinto beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 (7-ounce) can salsa verde

Heat olive oil in large Dutch oven over medium-high heat. Add cubed stew beef and cook 5 minutes or until browned, stirring gently. Remove from pan.
Add chopped onion to pan and sauté 3 – 4 minutes or until softened. Add garlic, chile power and cumin to pot and saute for an additional 1 minute, stirring constantly. .
Add beer, scraping pan to loosen browned bits. Return beef to pan. Stir tomatoes, beans and salsa verde; bring to boil.
Cover Dutch oven, reduce heat and simmer approximately 90 minutes or until beef begins to fall apart with fork.
Serve with favorite chile topping such as sour cream, shredded cheese, chopped cilantro and crumbled tortilla chips.
Serves 6 – 8.

[Tweet “Southwestern Steak Chili causes dinner time stampede! #beeflovingtexans]

What kind of chili person are you — beans, no beans, beef, turkey, vegetarian, etc?

Sweaty with Chance of Meatball (& Wilted Greens) Stew + Tabata WOD

Posted on October 29, 2014 by Jennifer FIsher

Yes, I realize that I’m opening every blog post this month with “it’s still hot in Austin.” Even as a huge fan of warm weather, I’m starting to get sick of it too. So, what do I do? I make soup and stew! Nothing like slurping up a piping hot bowl of my Wilted Greens, Beans & Meatball Stew after a run in near 90 degrees or a no air-conditioning CrossFit WOD. I’m not being snarky, I’m being serious – I’m not going to let Mother Nature infringe on the length of my soup season. And, good news, the weathermen are predicting a cold front . . . . we’ll be dipping down into the upper 70s for the high this weekend. HA!

Looking forward to Austin’s upcoming “cold front” !!

While my Chipotle Squash & Chickpea Soup is always yummy, the soup in my pot this week is a delicious, easy and super healthy Wilted Greens, Beans & Meatball Stew that I first created for Litehouse Foods. The beauty of this recipe is that you can use whatever winter greens you have on hand like spinach, kale, collard greens, mustard greens or Swiss chard – use a mixture, that’s even better. It’s always sad to say my temporary goodbyes to vine-ripe tomatoes and zucchini as the sun fades out on summer, but the farmer’s market will be brimming with all of these vitamin-packed, nutritious winter greens. According to the USDA, dark leafy vegetables are plentiful in potassium, manganese and iron. Not to mention, they are all a good source for vitamins A, C, K and E as well as calcium, folic acid and fiber. So eat up!

Wilted Greens, Beans & Beef Meatball Soup Recipe

2 tablespoons olive oil
½ cup chopped onion
¼ cup chopped celery
¼ cup chopped carrot
8 ounces sliced button mushrooms
6 cups beef broth
1 15-oz can great northern beans, drained and rinsed
1 tablespoon Worcestershire sauce
2 tablespoons fresh lemon juice
1 tablespoon Litehouse Food Instantly Fresh Garlic (or fresh chopped)
1 tablespoon Litehouse Food Instantly Fresh Parsley(or fresh chopped)
1 tablespoons Litehouse Food Instantly Fresh Chives (or fresh chopped)
1 ½ teaspoon Litehouse Food Instantly Fresh Thyme (or fresh chopped)
1 teaspoon fresh ground black pepper
1 Parmesan rind (dry end from wedge optional)
8 cups of coarsely chopped mixed winter greens (spinach kale collards chard)
24 pre-cooked “mini” or “party size” lean beef meatballs
Garnish: shaved Parmesan cheese if desired

In 6-quart Dutch oven or stock pot, heat olive oil over medium heat. Add onion, celery, carrot and mushroom and sauté for 3 to 4 minutes, or until softened and lightly caramelized.
Add broth and bring to a boil over medium heat. Add beans, Worcestershire sauce, lemon juice, garlic, parsley, chives, thyme, pepper, and parmesan rind. Reduce heat and simmer for 10 minutes.
Add one half of mixed winter greens to pot; stir for 2 to 3 minutes to allow leaves to “wilt” down thus providing room for remaining greens. Add remaining greens and continue to stir and cook down for approximately 2 minutes.
Cover pot with lid and keep heat on low. Reheat meatballs according to manufacturer’s instructions in microwave or oven. When reheated, drain on paper towels, if needed, and add to stew. Use a spoon to remove any remnant of the parmesan rind.
To serve, ladle among four bowls and top with shaved parmesan cheese if desired.
Serves 4

Please visit the Living Litehouse blog for lots more yummy and convenient recipes that will work with your healthy lifestyle.

To help you work up a sweat, I’ve got a Tabata workout that will definitely make you earn that piece of cornbread with your soup. If you’re not familiar with the Tabata concept, it’s basically 20 seconds of high intensity exercise followed by 10 seconds of rest and then repeat, repeat, repeat for four minutes. Tabata workouts are meant to increase the capacity of both your aerobic and anaerobic systems – do a couple per week and you’ll be a machine! However (disclaimer), my Tabata workout kicks it up from 4 minutes to 15 minutes – I must really like to suffer. If it’s too much for you, please stop and catch your breath with extra rest in between exercises.

Tabata #WOD + Recovery Wilted Greens & Meatball Stew #Recipe #EAT #Fitfluential

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So, would you rather drink a smoothie on a cold day or have soup on a hot day? What is your favorite soup?

#SlowCookerMeals – Ancho Mama’s Pot Roast Recipe & Tacos!

Posted on October 3, 2014 by Jennifer FIsher

Taught a class on economical cuts of beef last night – ground beef immediately comes to mind when the word “budget” is tossed around. However, top sirloin and chuck roast are both versatile cuts that can stretch your family’s food allowance and still give you that “mmmmmm” satisfaction that comes along a nice, hearty and yet healthy beef dinner.

I’ve been in slow-cooker mode for the past few weeks and want to remind you about my giveaway for a programmable slow cooker from Hamilton Beach – this modern convenience will transform your life. I broke in this bad boy with Honey Balsamic Chicken (with 3 recipes) earlier this week. Typically when I pull the slow cooker out of the cabinet, I think of time-honored comfort foods like a fork-tender, juicy pot roast.

A chuck roast is THE cut of choice when it comes to fall-apart, fork-tender deliciousness. This budget-friendly hunk of meat may look intimidating, but there is no way you can mess it up with any type of liquid-based, low-and-slow cooking method like braising or the slow cooker. Chuck roast in the slow cooker will rock your world, just add some chopped up veggies, a little broth, the spices you like and then WALK AWAY. IT’S JUST THAT EASY. I now reclaimed the time I need to manage my crazy life and workout routine — and even indulge in frivolous hobbies like gardening, reading and catching up with friends.

If you love southwestern foods, you’ll be all over this slow cooker recipe for Ancho Mama’s Pot Roast. Ancho is just a dried poblano pepper – this flavor profile adds a mild heat and smoky flavor to recipes. For convenience, I buy ground ancho chili powder at the market – you can usually find the McCormick brand on the spice aisle.

Ancho Mama’s Pot Roast Recipe for Slow Cooker (aka Crock Pot)

1 2 ½ to 3 lb boneless beef chuck pot roast
1 medium red onion, chopped
1 cup frozen corn
2 cloves minced garlic
1 tablespoon ancho chili powder
1 teaspoon pepper
½ teaspoon salt
1 16-ounce container salsa (I used fresh salsa from produce dept.)

Trim fat from meat and cut down, if needed, to fit into 4 qt. slow cooker.
Add onion and corn to slow cooker and top with meat.
Sprinkle garlic, chili powder, pepper, and salt over meat. Pour salsa over spices.
Cover and cook on low heat in slow cooker for 8 – 10 hours or on high heat for 4 – 5 hours.
Transfer roast to rimmed baking sheet and shred. Top with strained corn, onion and salsa mixture.
Serves 8

So how can you serve this delicious dinner – well, one night we usually have it over rice and the next night is TACO NIGHT! You can’t beat the leftovers on this recipe for tacos, quesadillas or mixed into a breakfast hash.

Also, check out these 23 slow cooker meals from Cooking Light — I love this collection of recipes that represent a healthy, balanced eating plan. Easy to make comfort food CAN be good for you!

What would you do with the time saved by preparing dinner in a slow cooker? Please share in the comments.

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