Steak, Fig and Blue Cheese Salad with Pomegranate Vinaigrette

Fig & Blue Cheese Salad with Pomegranate VinaigretteLooking for an easy yet elegant salad — a gorgeous plate of early fall flavors that will have co-workers peeking over the cubicle or neighbors knowing at the door? My Steak Salad with Fig, Blue Cheese and Pomegranate Vinaigrette will have you running to the grill for some last minute steak-making before Jack Frost rears his ugly head. Honestly, in Austin, the fall is the BEST time of year for grilling!

Jennifer Fisher Vim & Vigr AmbassadorAnd, time to break out the compression socks, finally!

Check out my favorite brand, Vim & Vigr — I’m an ambassador for this fun, quirky and super stylish sock company!  Their Instagram profile also equally energizing!

Fig & Blue Cheese Salad with Pomegranate Vinaigrette

This salad features top sirloin steak, a lean cut of beef that packs a great nutritional punch for athletes and active individuals with only about 150 calories and 6.5 grams fat for a 3 ounce serving plus 26 grams protein and lots of iron and other essential vitamins and minerals. The beauty of sirloin is it’s versatility, convenience and (duh) taste – it’s a weekday AND weekend go-to for me. Because sirloin is already a fairly tender cut, there is no need to marinade except to add flavor — my simple pomegranate marinade adds a slightly sweet, super delish dose of that!  But, if you are rushed and need to skip marinating, the recipe will still be yummy.

Fig & Blue Cheese Salad with Pomegranate Vinaigrette

Figs have been so great lately, you may want to make a few more fig recipes before the season is over. Check out the 5 Ways with Fresh Figs from the Simmer and Boil blog at CookingLight.com figs with prosciutto

What is your take on fresh figs, love ’em or hate ’em?  What are you doing this weekend, anyone have a race? Please share in the comments below – XOXO, Jennifer

Steak, Fig and Blue Cheese Salad with Pomegranate Vinaigrette
Prep Time
25 mins
Cook Time
12 mins
Total Time
37 mins
 
Enjoy the ripe, rich fruits of fall on a delicious steak salad that is kicked up with the aged tang of blue cheese and salty Spanish Almonds.
Cuisine: American
Servings: 4 servings
Ingredients
For Marinade and Steak:
  • 1 cup 100% pomegranate juice
  • 1/4 cup olive oil
  • 2 tablespoons molasses
  • 1/4 cup apple cider vinegar
  • 1 teaspoon coarse ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
For Dressing
  • 1 cup 100% pomegranate juice
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1 teaspoon quality aged balsamic vinegar
  • 1 teaspoon extra-virgin olive oil
  • 1 to 1.5 lbs top sirloin steak
For Salad:
  • 6 to 8 cups baby spring mix
  • 1/2 cup pomegranat arils
  • 12 black mission figs, halved
  • 1/4 cup blue cheese crumbles
  • 1/3 cup Marcona almonds
Instructions
  1. Add pomegranate juice, oil, molasses, vinegar, pepper, salt, and thyme to non-reactive boil and whisk together until ingredients are incorporated. Pour into heavy-duty zip-top bag and add sirloin steak(s). Seal top and gently toss a few times to coat meat. Marinate in refrigerator for 30 minutes to 6 hours.
  2. Meanwhile, prepare vinaigrette by simmering the pomegranate juice in non-reactive saucepan until reduced to 1/3 cup, approximately 9 or 10 minutes. Remove from heat. While still warm, stir in the honey, salt, balsamic vinegar, and olive oil; set aside to cool.
  3. When ready to prepare steaks, heat grill to 400 F degrees. Drain and discard marinade from steaks. Grill steaks for approximately 5 minutes per side, flipping once. Remove from grill when instant read thermometer reaches 135 F degrees when inserted at thickest part of meat. Let rest for at least 5 minutes while prepping salads. To prepare salad, divide spring mix evenly among four plates. Top with halved figs, pomegranate arils, almonds and blue cheese crumbles. Slice steak thinly across grain and top each salad with 3 to 4 ounces of beef. Drizzle with vinaigrette and serve immediately.

Caramel Crunch Apple Nachos & The Running Revolution

caramel granola apple dessert

Looking for a delicious dessert that celebrates some of the fall season’s favorite flavors without making your clean-eating conscience scream in horror?  My recipe for Caramel Crunch Apple Nachos is an easy-to-make, fun-to-eat sweet treat that is perfect for a Halloween party, harvest hoedown or any autumn-themed entertaining. I’m planning on making this no-cook recipe again soon as a sensible snack for movie night – since it’s October, I’m planning a classic horror movie marathon with my three teenage boys.  With so many apple choices at the market this time of year, this recipe is the perfect time to try that new variety – use just one type of apple or as many kinds of apples as you like in this fruit recipe.

apples granola caramel chocolate

Caramel Crunch Apple Nachos Recipe

  • 4 large apples, any variety (about 2 pounds)
  • 8 oz. light caramel dip from produce section (I used Litehouse brand)
  • 1 cup favorite granola (with or without nuts)
  • ¼ cup mini chocolate chips

 Directions

1. Cut apples crosswise into ¼” slices. Remove seeds and core from center with paring knife.

2. In microwave safe bowl, heat caramel until warmed and easier to drizzle, about 30 – 45 seconds from room temperature.

3. Layer half of apples on a plate and drizzle with 4 oz. of caramel dip. Sprinkle on ½ cup granola and 2 tablespoons chocolate chips.

4. Layer remaining apple slices on top of caramel-granola-chocolate mixture and then add on remaining toppings.

running revolution text I also wanted to share with you a book that I’ve been reading – in fact, my running testimonial is featured! The just-published book is called The Running Revolution (How to Run Faster and Farther for Life) and is written by Dr. Nicholas Romanov, a two-time Olympic coach and world-renowned sports scientist known for the Pose Method.  When applied to running, the Pose Method® marries gravity, key body position (pose), body weight, support, and change of support into a comprehensive technique that maximizes natural body mechanics, increases performance and reduces risk for injury. I’ve blogged a bit before about what Pose Method has done for me in the last five years and I’m admittedly lucky to have Dr. Romanov’s coaching protégé, Valerie Hunt, as my long-time running partner.  I’d chomping at the bits to share more about foot strike, pulling not pushing, “falling” and more, but I also want you to check out the book and come to your own conclusions.

Paperback Version:

Kindle Version:

What is your favorite fall time dessert? 

Are you a heel-striker, mid-foot striker  or forefoot striker when it comes to running?

 

Fast Chicken Spinach Parm Panini & 8 Back Stretches for Flexibility

Quick Chicken Parm Sandwich

I would say this recipe is a grilled cheese sandwich for grownups, except the kids love to have ‘em for a super-speedy weeknight meal too!  For added convenience, I’ve used a pre-breaded chicken tender from the freezer section at the market, but you can do this step the old-fashioned way if you have an extra hour –  and, if you such a surplus of time, can you please come over? I have a list of chores to share with you!

Making panini for the family is always a crowd pleaser — everyone can customize a sandwich to suit their tastes. No cheese, no problem. Extra sauce, add it on! One thing I do insist on though is the kids make their panini sandwiches with whole grain bread. I was shocked to find out that a mere 3 percent of children and teens and about 8 percent of adults are eating at least the recommended three servings per day. Whole grains provide an abundance of vitamins and fiber and have been linked to a reduced incidence of heart disease, diabetes and other health concerns. Even though I’m not a huge grain eater, I always make sure that I’m getting biggest benefit for my body when I do – and that’s by eating whole grains over white “enriched” grains.

litehouse_jennifer_fisher_panini_ingredients_lined_300dpi

I created this panini recipe for Litehouse Foods and you can check it out on their blog. It uses their Opadipity Greek Yogurt Spinach Parmesan Dip, a protein-packed, lower-calorie dip that works great in recipes and is just plain yummy to dip vegetables into.

vegetarian wrapsIf you’re looking for a packable lunch or quick dinner idea, my recipe for Roasted Veggie Wrap rolls up the power of plants into a delicious, nutritious meal.

 

If you roast a big batch of veggies, you can enjoy this recipe for lunch and then keep the leftovers in the fridge for a last-minute supper later in the week.

 

 

 

 

bridge yoga thefitfork

Enjoying some improvements with back flexibility!

Even though I’ve been super rushed, I’ve been making time in the morning to work on the flexibility in my back. As a kid, I used to be very bendy, but fast-forward several decades and several kids, the range of motion in my back had left and gone elsewhere – but, I’m happy to say that with some consistency in stretching (only a couple minutes per day), I’m getting my bendable back back!  Check out these 8 Back Stretches for Flexibility:

how to get a more flexible back with stretching

  1. Child’s Pose: Sitting back on heels, roll torso forward bringing forehead to floor and lowering chest to knees as much as possible. Keep arms extended forward.
  2. Cat-Camel Stretch: On hands and knees, alternate between slowly arching and rounding back.
  3. Upward Facing Pose: On back, pull knees up to chest, grab with arms. Rock slowly back and forth.
  4. Bridge: Lie on back with knees bent, feet hip-distance apart and flat on floor. Inhaling, press into feet, lifting hips toward ceiling. Hold as long as possible.
  5. Torso Twist: Sitting with one leg extended forward, the other bent up toward the chest. Turn torso toward bent knee, grasping to gently stretch back. Repeat on other side.
  6. Downward Facing Dog: With hands and knees on ground, press backward raising knees and lifting tailbone to ceiling. Keep weight on shoulders and then gently push heels toward floor to stretch hamstrings.
  7. Seal Pose: Laying on stomach with legs together, elevate head and upper torso using arms, keeping forearms off the floor and stretching spine.
  8. Scorpion Pose: From knees, rest forearms on ground shoulder-width apart. Kick up into a forearm stand, achieving balance and slowly bend at the knees, arching back and lifting head to look forward.

What do you like to throw together busy-night dinners? Do you have back tightness — what do you do to stay flexible?

 

When Life Gives Lemons Make Citrus & Feta Salad #Recipe

This month, I’ve been learning about all the food-life metaphors firsthand . . . especially as it relates to my running. A few weeks ago, I was having a stressful day and thought I’d never get to squeeze in a run; in fact, I really didn’t even want to run, but I knew I would be rejuvenated. So, even though it was late, I laced up my shoes and headed out. Everything fell into place; I kept a brisk tempo from the start, felt awesome and my worries began to melt away under the stars – that is, until I tripped and broke the fall with my face. More seeing stars (but not the good kind) and a trip to the emergency room for stitches.  Ahh, “Life is like a bowl of cherries, sometimes it’s sweet and sometimes it’s full of pits . . . . or, maybe “Life is like a box of chocolates, you never know what you’re going to get!”

At least I have another chance to visit Maggie at Christmas.

At least I have another chance to visit Maggie at Christmas.

After healing and finishing up a few more weeks of training, I was really looking forward to racing the Dallas Marathon this past weekend and sneaking in some extra fun. I had a Pi Phi reunion on the schedule along with good girl-bonding time with my Aunt and Mom. But, none of it was to be – the marathon was cancelled as the city of Dallas iced over. I can’t say I didn’t mourn for all of Saturday. All the long runs, the speed work, the strength training, and diet changes  –I guess my 10 day fat-loading/ 3 day carb loading nutrition plan was for naught! But, as they say, “When life hands you lemons, make lemonade.”

shuttle run thefitfork jennifer fisher

Looking ahead to the next marathon.

So, instead of running 26.2, I spent the day sleeping in – I logged 10 hours which I don’t think has happened in the last 17 years! I consumed carbohydrates in excess (another rarity) and enjoyed every bite! I went on a short, easy run and thought about what my next race might be. That’s right, “When life hands you lemons, make lemonade.”

Citrus will boost your mood and your health!

All this talk of lemons reminds me of a beautiful salad I made last week for the Living Litehouse blog– Zesty Citrus & Feta Salad. Taking advantage of the cooler weather abundance of fruits like oranges, lemons, grapefruit, limes and tangerines and pomelos, this salad is seriously simple to make yet is a total showstopper. The saltiness from the feta cheese crumbles creates a nice balance with the tart-sweet fruits. Plus, you have to love the health benefits. Citrus is high in vitamin C and can help keep a runner from getting run down. Lemons and other citrus fruits have a scent that has calming effect and can help reduce anxiety, perfect for those days when your marathon gets cancelled.

Don’t miss the full recipe and mouthwatering photos at Living Litehouse.

thefitfork.com citrus salad platter 1

Citrus and Feta Salad with Pomegranate Blueberry Vinaigrette

Serves: 8

  • 1 large pomelo
  • 1 Ruby Red grapefruit
  • 2 medium-sized oranges
  • 4 mandarin oranges or tangerines
  • 2 large limes
  • ¼ cup pomegranate arils
  • 2 ounces Feta Crumbles
  • 2 Tbsp chopped mint
  • 2 ounces Pomegranate Blueberry Vinaigrette (I used Litehouse brand)

Directions

1. Slice pomelo, grapefruit, oranges, tangerines, and limes into approximate ¼-inch thin slices. With paring knife, cut away peel and bitter white pith. Remove any seeds.

2. Arrange fruit on a serving platter, and sprinkle with pomegranate arils, feta cheese crumbles and mint.

3. Drizzle with vinaigrette.

Note: Salad may be made up to 24 hours ahead and kept covered in the refrigerator until serving time.

 

 

 

 

Hearty & Healthy | Ranch Panzanella Salad with Roasted Chicken

jennifer fisher litehouse panzanella plated

Winter is almost here and big salad for dinner might sound a bit out of season. However,  I’ve tossed together a fabulous entrée salad for Litehouse Foods that will have you crawling out of hibernation during the calendar’s cooler months. My Ranch Winter Panzanella with Chicken is inspired by bread salad renowned in the Tuscan region of Italy that most often features sun-ripened tomatoes, lettuce and basil drizzled with a vinaigrette. However, my sweater-weather version of this signature seasonal course includes chicken breast along with roasted winter vegetables caramelized to sweet, earthy perfection — and finished with a creamy Greek yogurt ranch dressing. Baby Brussels sprouts, butternut squash, red onions and spinach are all in the mix, but swap out or add to the robust medley with any favorite ingredient — most root vegetable will win raves.

jennifer fisher litehouse panzanella platter 1

Roasting vegetables is super easy. Coarsely chop up potatoes, squash, onions, Brussels sprouts, carrots or whatever hearty veggies you love and top with a drizzle of olive oil and a sprinkling of sea salt. Roast for 30 minutes in a 400 F degree oven, stirring halfway through.

thefitfork panzanella ingredients bowl big

Mmm, you don’t want to miss the full recipe for this salad. Visit the blog at Litehouse Foods for all the delicious details.

 

Ranch Winter Panzanella with Chicken

Ingredients

  • ½ loaf (about 8 ounces) day-old French or Sourdough or Rustic bread (cut into 1” cubes)*
  • 4 Tbsp olive oil (divided)
  • 4 Tbsp dried Italian Herb Blend (divided)
  • 2 teaspoons coarse sea salt (divided)
  • 1 10-oz package frozen cubed butternut squash
  • 1 lb fresh baby Brussels sprouts (halved)
  • 1 large red onion (peeled and cut into 1” chunks)
  • 1 lb pre-cooked chicken breast (cut into large chunks)
  • 1 cup packed fresh spinach leaves
  • ½ cup Greek-yogurt based or light Ranch Dressing

Directions

1. Preheat oven to 400 F.

2. Add bread cubes to large bowl. Drizzle with 2 tablespoons of the olive oil and sprinkle with 2 tablespoons of the Italian Herb Blend and 1 teaspoon of the salt.

3. Toss together to coat bread. Spread out on rimmed baking sheet and bake uncovered for 10 minutes, stirring once halfway through. Remove from oven to cool on paper towel. Keep oven heated.

4. In large bowl, add cubed squash (okay if still frozen), Brussels sprouts, and onion. Drizzle with remaining 2 tablespoons of olive oil and sprinkle with remaining 2 tablespoons Italian Herb Blend and remaining 1 teaspoon salt. Dust off crumbs from crouton baking sheet and spread out vegetable mixture in single layer. Roast uncovered in 400 F degree oven for 30 minutes, stirring gently halfway for even cooking.

5. Remove vegetables from oven and let cool down for approximately 15 minutes. Add prepared bread croutons, cubed chicken and spinach to pan; toss together. Transfer to serving platter and drizzle with Ranch Dressing or serve on the side. Best served warm or at room temperature.

*tip: frozen French bread is very easy to cube

 

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