Tag Archives: ginger

Cranberry Orange Ginger Relish & #StackandSnap Food Processor #Giveaway

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This post and giveaway are sponsored by Hamilton Beach. While they provided products for review, all opinions, editorial comments and recipes are my own.

Cranberry Orange Ginger Relish - TheFitFork.com

Looking for an easy, healthy holiday side dish you can make CHOP, CHOP?! My recipe for Cranberry Orange Ginger Relish is a real winner that beats that nasty canned jelly stuff with a wallop of fresh, zingy flavor. Versions of this recipe have been served at my family’s Thanksgiving and Christmas celebrations for as long as I can remember – while Grandma used to dump in a cup of granulated sugar, I keep it lower carb by using Stevia instead.

Cranberries Oranges and Ginger - TheFitFork.com

Can you believe there are only four (FOUR!) ingredients in this simple recipe and it can be whipped up in two minutes or less with the help of a food processor. Seriously, all you do is wash the fruit, quarter the orange (leave skin on!) and peel the ginger, throw all the healthy ingredients along with a touch of Stevia (or you could use honey) into the food processor and pulse for about a minute. Viola, you’re done – it’ tastes even better the next day and can be used as a side salad, relish for lean proteins, topping for yogurt, or as a way to add some seasonal razzamatazz to your turkey sandwich or roast beef wrap. And, for those of you with dietary concerns, this fruit recipe is sugar-free, gluten-free, dairy-free and appropriate for Paleo, vegetarian, vegan and raw diets.

Hamilton Beach Stack and Chop Food Processor -and recipe from TheFitFork.com

I was so excited to receive a brand spanking new Stack and Snap™ 10 Cup Food Processor from Hamilton Beach just in time for the holidays. My old one is almost 24 years old (wedding gift) and a pain in the butt to use – although, back then it was AWESOME! Today my new awesome is this good-looking Stack and Snap™ processor – it’s super easy to use thanks to a simple function guide that shows you which blade to use and which button to press. Another thing I appreciated right out of the box is that everything assembles with ease — there’s no twisting, turning or locking required when assembling the food processor. Uh, I hated using my old one because I could never remember how to put it together. I would have to holler for my husband to come into the kitchen to fix it because it was “broken.” Hey, don’t judge – I do all the cooking, he should make himself useful in the kitchen too!

Cranberry Relish in Food Processor - TheFitForkWith a powerful 450 Watt motor, this healthy-food-making bad boy can chop, slice, shred, mix and puree in no time, making my recipe prep time nearly non-existant. The Stack and Snap™ 10 Cup Food Processor is also leak-proof, has a lock-down blade that won’t fall out when pouring and a Big Mouth® feed tube that can handle many whole-sized food (less pre-chopping by me)! Oh, and clean up’s a breeze, the parts (except for the base) are dishwasher safe.  So, you know it – I’m giving one away! Enter via the Rafflecopter app at the end of the recipe. 

 

Raw Cranberry Orange Ginger Relish Recipe

  • 1 lb. package fresh cranberries
  • 1 large navel orange
  • 2-inch chunk of ginger root, peeled
  • 2 teaspoons powdered Stevia
  1. Rinse cranberries and drain in colendar.
  2. Wash and quarter orange, remove any seeds but leave peel on.
  3. Peel ginger with paring knife and cut into chunks.
  4. Place all ingredients in work bowl of processor and pulse intermittently for one minute, or until coarsely chopped.
  5. Serves 6 – 8.

jennifer fisher - thefitfork.com - bourbon cranberry apricot pecan relishIf you’re looking for another cranberry relish idea, check out this Bourbon Apricot Pecan Cranberry Relish recipe I did for last year’s feast. It is also sugar-free, but has a more syrupy, cooked on the stove top taste.

 

 

Cranberry Orange Ginger Relish & @HamiltonBeach #StackandSnap Food Processor #Giveaway #Ad

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Maple Ginger Chocolate Bread Recipe & #R3Summit Recap

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Maple Ginger Chocolate Bread - TheFitFork.com Whew, things have slowed down enough that I can share with you the great experience I had at Prevention’s R3 Summit. Happy to say that I “R3’d” the day away – relaxing, refreshing and reinventing! Jennifer & Mom at Prevention R3 SummitSome of the highlights for me were getting to spend some quality time with my mom – even though she lives in Austin, most of the time we’re together it’s with all my kids in tow. We enjoyed ourselves at the reception Friday night (I actually drank an entire glass of wine, so it we’re talking wild times) and caught the screening of Resistance, a documentary about antibiotic resistance being perpetuated the medical and agricultural industries.

R3 Summit Cartwheel

HA! Cartwheeling at the R3 Summit LAST year!

Saturday we spent the entire day listening to panels on topics like eating clean, loving your age, and more – Andie MacDowell was the featured speaker and she seemed just as lovely on the inside as out. Prior to the event, I was able to “ask” her a question about getting older and it was published in an article on Prevention.com . In that interview and in-person, she mentioned that she likes to do handstands and cartwheels – a lady after my own heart.  I would like to challenge her in a handstand-off! Henna Tattoo R3 Summit AustinBetween speakers, Mom and I got our chakra cleared, had our stress reduced with Reiki healing and took part in a few fun workouts. Again, this year, one of my favorite appointments was with the henna artist who painted me up with a beautiful tattoo – I was sad to see if fade away a couple weeks later.

TheFitFork Wild Planet Cook Off R3 SummitOf course there was food – healthy, healing, good-for-you food. Quinoa salad, yogurt and fruit, almonds, green teas and – fish! One of the companies on site was Wild Planet Foods – they sell sustainably caught seafood (think canned tuna, sardines, anchovies – but YUMMY!) while supporting the conservation of wild marine ecosystems.  They were sponsoring a Food Network-style “Chopped” competition using their canned tuna — oh, you know I was SO up for this. Ten of us battled it off to come up with a tuna recipe using a provided array of ingredients – in 10 MINUTES from start to finish.  In my mind, I hatched my recipe, execution and plating strategy before we even started (that’s the competitor in me) – my finished product was Tuna & Quinoa Salad with Creamy Lemon Gremolata Dressing . . . . served in scooped out lemons. I must say, it was lovely. When I have time to sit down and recollect my thoughts, I’ll be sure to share the recipe!

So, SAVE THE DATE – I don’t know exactly when, but I imagine the 3rd annual R3 Summit will be in October 2015 in Austin (editors told me they love, LOVE the health and fitness scene here).  Meanwhile, start reading Prevention Magazine – not just the website but a good old-fashioned paper version that is mailed straight to your house! I have conveniently provided you a link to subscribe here and at the bottom of this post. This month’s issue was packed with good stuff – including a bunch of healthy chocolate recipes including this Maple Ginger Chocolate Bread (they called it cake, but I’m not going there) which I recreated with some minor tweaks for you!

Maple Ginger Chocolate Bread = TheFitFork.com Maple Ginger Chocolate Bread Recipe

  • 1 ½ cup flour
  • 1 cup maple sugar (or regular sugar)
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 3 large eggs, lightly beaten
  • ¾ cup milk (or milk substitute)
  • 2/3 cup olive oil
  • 1 teaspoon vanilla extract
  • ½ cup dark chocolate chips
  • ½ cup crystalized ginger, chopped
  1. Heat oven to 350 F degrees. Lightly coat three mini loaf pans with baking spray. Actually, I think lining the pans with parchment paper worked better.
  2. In medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and ginger.
  3. In another bowl or large glass measuring cup, whisk together eggs, milk, olive oil and vanilla extract.
  4. Pour wet ingredients into dry ingredients and mix together with spatula until just combined. Gently stir in chocolate chips and ginger pieces.
  5. Bake on center rack for approximately 35 – 30 minutes, or until toothpick inserted into center pulls out clean.
  6. Let cool for 10 minutes before removing from pan.
Maple Ginger Chocolate Bread #Recipe & #R3Summit Recap @PreventionMag

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Prevention provided me free admission and products to attend this event. However, all opinions and commentary are strictly my own.

Six Fall Season Smoothie Recipes

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smoothie recipes for autumn

I’m starting off another post with “It’s still in the upper ninety degrees, y’all!” The official start of fall is just a few days away, yet the Texas sun is still burning us up! It’s so hot, the asphalt is sticking to the bottom of my running shoes and the neighbor’s suburban hens are laying hard boiled eggs. Hotter than a stolen tamale, a fur coat in Corpus Christi, or rubbing your eyes in a pepper patch – okay, you get the idea!

That’s why I’m still drinking my daily smoothie – not just as a way to cool off but also nourish myself with lots of healthy ingredients. I’ve pulled together some of my favorite fall season smoothies, each uses either fruit, vegetables or spices that remind me of the awesomeness of autumn.  Even if the arctic air is blowing in your part of the world, just bundle up, these healthy smoothie recipes are too good to pass up – perfect as an on-the-go breakfast or healthy snack.  If I am drinking one of these as a meal replacement or after an intense workout or long run, I’ll add a scoop of protein powder or substitute the milk with a vanilla high protein shake like Core Power.

pear maple smoothie

Pear Maple Chia Chiller: MMM, a little maple syrup (the real stuff) give this pear smoothie the flavor of fall – throw in some chia seeds for some omega-3 goodness.

Pear Maple Chia Chiller Recipe

  • 8 ounces almond milk
  • 1/2 ripe peeled pear
  • 1/2 frozen banana
  • 2 tablespoons cottage cheese
  • 1 tablespoon maple syrup
  • 1 tablespoon chia seeds
  • 1/8 teaspoon cardamom

Add all ingredients into a blender and process until smooth, adding ice to achieve desired consistency. Serves 1.

 

carrot cake smoothie

Carrot Ginger Date Smoothie: This smoothie will have you in whole food heaven and will remind you of a nice slice of carrot cake without all of the cream cheese frosting guilt – get the recipe in my recent post.

 apple cider smoothie

Apple Cider Sipper: If I had an apple tree in my backyard, I’d be making apple creations in the kitchen every day – everything from strudels to cobblers and fritters. Thankfully, I can satisfy my lust for apple desserts with this healthy non-alcoholic cider based smoothie (love the Litehouse Food brand cider).

Directions: In blender blend together 6 ounces almond milk, 2 ounces apple cider, ½ cup unsweetened applesauce, ½ frozen banana and ½ teaspoon cinnamon and pinch of nutmeg.  Add ice, as needed, to achieve desired consistency. Serves 1.

pumpkin pie smoothie thefitfork

Pumpkin Pie Smoothie: My grandma’s pumpkin pie sure brings back memories of family get-togethers in the fall. She always used a gingersnap crust and drizzled the top of her pumpkin pie with caramel. I’ve replicated this deliciousness in a healthier way in my recipe from last year – check it out!

spinach avocado smoothie

Autumn Greens & Avocado Smoothie: I love my lettuces and greens, but only have recently become accustomed to putting them in a smoothie – something about texture. This delicious smoothie is silky smooth and oh-so creamy thanks to a few slices of avocado. You’ll love this one!

Directions: In blender blend together 10 ounces unsweetened almond milk, ½ small avocado, a large handful of greens (like kale, chard, spinach or mixture).  Add ice and bit of honey or Stevia, as needed, to achieve desired consistency and sweetness. Sprinkle with hemp seeds. Serves 1

mango smoothie.

Chai-Spiced Mango Lassi: I love the exotic flavors of chai both served hot and cold. This healthy mango lassi gives you lots of protein and calcium thanks to the milk and yogurt base – keep those bones strong!

Directions: In a blender, blend together 1 cup of milk, 1/3 cup of plain unsweetened yogurt, 1 cup  cubed mango, ¼ teaspoon cinnamon, ¼ teaspoon ginger, pinch of cardamom, pinch of nutmeg and pinch of allspice. Add honey or stevia to taste.

If you are looking for more inspiration, Cooking Light has a yummy collection of creamy, dreamy smoothies to try! You must see (and slurp)!

Benefits of Ginger & How To Use Ginger in Beverages + Smoothie Recipe

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Gnarly and knotted up, a chunk of ginger may not be the most appealing item in my fruit and veggie bin – but, trust me, this weird-looking root is well worth your time, it is loaded with flavor, nutrients and healthy benefits.  What first draws me to ginger is the spicy explosion of flavor it adds to my recipes – it’s at once lemony, peppery, sweet and pungent. Kinda complicated, like me! Foodies around the globe have been kicking up their respective cuisines with the zing of ginger for thousands of years – I’m surprised it’s not more popular in American kitchens beyond gingerbread and ginger ale.

benefits of ginger

In addition to feisty flavor, ginger also offers a powerful punch of preventative and restorative nutrition. For example, ginger eases up inflammation and muscle pain, something I appreciate as an athlete needing some extra recovery.  Ginger also helps with a host of digestion issues including nutrient absorption and the reduction of gas and bloating (so I hear).  Ginger also takes the edge off the “queasies,” including nausea caused by morning sickness, motion sickness and hangovers (again, so I hear).   And, if that isn’t enough, ginger fortifies the immune It system, protects against many types of cancer and relieves migraines. Oh, and ginger helps clear the sinuses – take a bite of raw ginger root and you’ll see what I mean!

Try my Carrot Ginger Date Smoothie for a morning pick-me-up – it’s super nutritious with carrots, banana, and only the added sweetness from a date. The ginger in the recipe can be grated on a micro place or you can boil it down with water and mix in stevia to make a sugar-free simple ginger syrup. I’m including that recipe too!

carrot cake smoothie

Carrot Ginger Date Smoothie Recipe

  • 8 steamed baby carrots (cooled)
  • 2 large dates (seeded)
  • 1/3 frozen medium banana
  • 2 teaspoons finely grated ginger ( or 1 tablespoon sugar-free ginger syrup (recipe follows)
  • 8-ounces milk of choice ( like almond or coconut)
  • Handful of ice
  • 1 teaspoon hemp seeds

Add steamed carrots, dates, banana, ginger, milk to blender; process until smooth. Add ice and blend to achieve desired consistency. Pour into tall glass and sprinkle with hemp seeds. Serves 1.

stevia sweetened ginger simple syrup

Here is my special stevia-sweetened Zingy Ginger Simple Syrup recipe it will keep in the fridge, covered, for a couple of weeks! Plus, it’s made with

  •  4 oz fresh ginger root, thinly sliced
  • 2 cups water
  • 1 tablespoon powdered Stevia

Add ginger and water to small sauce pot and bring to a boil. Lower to medium low and let simmer for about 30 – 40 minutes or until liquid is reduced by half. Remove from heat and pour through strainer into container. Discard ginger slices. Stir in Stevia and keep in the refrigerator for up to two weeks.

low sugar watermelon drink for hydration I also like to use the ginger syrup in this refreshing Watermelon Ginger Limeade recipe. Such a thirst-quenching beverage, especially considering it is still in the upper 90s here in Austin. At least six more weeks until noticeably cooler weather in Austin!

Another little tip – you can also extract the juice of ginger root by squeezing it in a garlic press!

So, these are my top three ways on how to use ginger in beverages: 1) grate it on microplaner, 2) infuse it into a sugar-free simple syrup and 3) juice it in garlic press.

Do you have a specific herb or food you eat to feel better?

 

 

 

Plethora of Pears? Try this Cranberry-Ginger Pear Crumble Recipe

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When you have a plethora of pears that won’t last until the morning, make pear cobbler. It’s that whole lemon-lemonade philosophy! I came into a large windfall of sliced red pears that didn’t get used in a recent cooking demonstration because I couldn’t bear to see them be thrown away. I mean, not are pears a favorite winter fruit high in fiber, anti-oxidants, minerals and vitamins, they are just darn tasty. Plus, someone else had already done all the legwork, lovingly slicing them and tossing with a bit of lemon juice for freshness. So, with no shame (my son calls me a raccoon for this behavior), I skillfully rescued them from their ultimate demise in the dimpsty-dumpster.   “Wait, I’ll take those!” I say like a brash bandit! And, when I got home, I whipped up this scrumptious Cranberry-Ginger Pear Crumble from ingredients I already had squirreled away in the pantry. That reminds me, next time I will add nuts!

Cranberry-Ginger Pear Crumble Recipe

  • 6 pears, sliced (choose pears that are ripe yet still firm)
  • 1 tablespoon finely chopped ginger
  • 1/2 cup brown sugar
  • 1/2 cup dried cranberries
  • 2 teaspoons cinnamon
  • 2 tablespoons butter cut into bits

Topping:

  • 1/2 cup almond meal
  • 1/2 cup oatmeal
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 6 tablespoons butter, cut into bits

Preheat oven to 350 degrees. Toss first six ingredients together in a bowl. Pour pear mixture into a 9” x 13” baking dish. In a medium bowl, combine all topping ingredients and mix with the back of a fork until crumble and butter is broken down into very small pieces.  Top pears with topping and pat down. Bake uncovered for 30 – 40 minutes, or until brown and bubbly.  Serve warm with vanilla ice cream or alternative of your choice.

This is what it looks like before baking, if you wanted to do omit the topping!

Note: You can peel the pears if you like; however I prefer to keep the skin intact because it’s a rich source of nutrients. Remember, natural color (not artificial) usually indicates lots of vitamins and anti-oxidants.