Tag Archives: paleo

More Fun Time! 15-Minute Chicken, Lentil & Veggie Green Wraps

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This post is part of a social shopper marketing insight campaign with Pollinate Media Group®, Birds Eye®, and Tyson® but all my opinions are my own. #pmedia #FastFreshFilling http://my-disclosur.es/OBsstV

Chicken Lentil and Veggie Green Wraps with Sriracha Ranch Dressing makes a quick and healthy summer lunch or dinner that uses the microwave!

Chicken Lentil and Veggie Green Wraps with Sriracha Ranch Dressing makes a quick and healthy summer lunch or dinner that uses the microwave!

Hey, it’s finally summertime. After months and months of frantic school year schedules, we busy parents need to cut ourselves some slack! While preparing a nutritious home-cooked meal is important for the well-being of any family, so is enjoying quality fun time together outside the kitchen. Personally, I have been spending an extra hour with the kids at the pool, gym or playing outdoor games without any worry of rushing back to get dinner going – and no, we are not ordering pizza or hitting the drive through on the way home!

Shopping for Birds Eye and Tyson at Walmart.

Shopping for Birds Eye and Tyson at Walmart.

Instead, I’m relying on the Birds Eye Steamfresh® Protein Blends and Tyson® Grilled & Ready® Chicken Breast Fillets I know are waiting in the freezer. Combined with a few other fresh ingredients in my produce bin, I have a super nutritious, protein-rich meal to serve my hungry boys in less than 15 minutes – and without turning on a hot oven or grill! My entire recipe for Chicken, Lentil & Veggie Green Wraps with Sriracha Ranch can be made entirely in the microwave. It’s so freakin’ awesome and easy that even my kids can make dinner and bring it out to me while I rest myself pool side on the chaise lounge.

I am so loving these Birds Eye Steamfresh® Protein Blends, there are four different blends that combine veggies with added protein from ingredients like lentils, beans, quinoa and such. The California blend used in my Chicken, Lentil & Veggie Green Wraps is loaded with lentils, broccoli and edamame – all which are surprisingly good sources on plant-based protein. In fact, these Birds Eye Steamfresh® Protein Blends are a great dinner solution for vegetarians.

collard wrap with product

However, my family is a bit more carnivorous – so, no surprise the fully-cooked Tyson® Grilled & Ready® Chicken Breast Fillets were a hit. These 100% all natural pieces of white meat chicken can be used creatively in countless recipes and boast appetizing, caramelized hatch marks that make each fillet look like it’s been pulled straight off the grill!

Wrapping up the chicken and lentil edamame mix in collard greens.

The recipe is so easy just add carrots to the protein blend and microwave — and reheat the chicken in the microwave too! Then pile it in fresh, raw collard greens, Swiss chard or kale and roll up!

Chicken Lentil and Veggie Collard Green Wraps with Sriracha Ranch

Eat your collard greens!

Eat your collard greens!

 

You can find both the  Birds Eye Steamfresh® Protein Blends and Tyson® Grilled & Ready® Chicken Breast Fillets products in the freezer section of Walmart. And don’t forget to get your collard greens!

 

 

 

More summer fun time thanks to 15 min Chicken Lentil Veggie “Green” Wraps @birdseye @tysonfoods #FastFreshFilling #Pmedia #ad

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What would you do with an extra hour of free time this summer? Do you have a go-to 15 minute meal? Please share in the comments below! XOXO Jennifer 

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Chicken, Lentil & Veggie Green Wraps with Sriracha Ranch
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Microwave a healthy quick meal in under 15 minutes and enjoy more summer fun! This paleo green wrap uses kale, chard or collard leaves, chicken and veggies!
Course: Main Dish, Salad, Vegetable
Cuisine: American
Servings: 4 people
Ingredients
  • 1 10.8 oz bag Birds Eye Steamfresh® Protein Blends – California Style
  • 1/2 cup matchstick cut carrots
  • 2 fillets Tyson® Grilled & Ready® Chicken Breast Fillets
  • 4 large leaves collard greens, Swiss Chard or kale
  • 1/2 cup prepared ranch dressing of choice
  • 1 tablespoon Sriracha Hot Pepper Sauce more or less to taste
Instructions
  1. In microwave safe bowl with lid, add protein blend veggie with carrots; toss together. Microwave for approximately 4 – 5 minutes on high, stirring halfway through.
  2. Set fillets on microwave-safe plate and microwave on “reheat” for 2 – 3 minutes or until warmed through but not scorching hot.
  3. Wash and dry four big leaves of collard greens and remove stems from below the intersection with each leaf. Also carefully cut and remove about 1” of stem up into each leaf with a paring knife – this will make “rolling” the wrap later easier.
  4. Spoon ¼ of the cooked vegetable mixture into center of each leaf, spreading out a bit while leaving plenty of room on the sides.
  5. Cut the fillets in half lengthwise to create two longer pieces of chicken. Place one piece of chicken on top of the vegetable mixture.
  6. To form wrap, fold tops and bottoms toward each other and keep secure with hands. Next, take one of the longer sides, fold over top of chicken and begin rolling into other side of leaf – secure with a toothpick. Repeat for remaining bundles.
  7. In small bowl, mix together ranch dressing and Sriracha sauce until well blended. Serve with wraps.

3 No-Cook Summer Jicama Recipes + More Yum

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Jicama is a root vegetable that tastes a bit like a mild apple. It doesn't oxidize when cut -- the perfect crunchy ingredient for salads and summer no-cook recipes.

Mister Jicama Head

Mr. Jicama Head!

Have you ever tried jicama? It’s not the prettiest pick in the produce section (in fact, you’ve probably buzzed right by it), but it’s certainly a cool and crispy addition to no-cook summer recipes. Jicama is an edible root from Mexico that resembles a cross between a potato and turnip. Jicama has a thin brown skin that is easily removable with a vegetable peeler and the white flesh inside is crispy, crunchy and very mildly sweet – some say it reminds them slightly of pear or apple mixed with a water chestnut texture. But, unlike pears and apples, a convenient thing about this root is that it doesn’t oxidize when cut open and exposed to air – which means you can prep your dishes well in advance and not worry about the vegetable turning brown.

Another perk of jicama is that it’s pretty darn inexpensive and for just a few bucks you can get one big enough to make several recipes. Or, just cut raw jicama up into sticks and eat like celery sticks with your favorite sweet or savory dip!  Some sweet dips I love to use with jicama are Opadipity By Litehouse Foods Sweet Greek Yogurt Dips  — three flavors including Cheesecake, Strawberry Delight and Vanilla Almond.  Lower in calorie and higher in protein that similar products you’ll find at the store – plus, everything is free of preservatives and high fructose corn syrup.

Berry and Yogurt Jicama Crust Pizza makes a healthy choice for your summer dessert!

Berry  & Yogurt Jicama Crust Dessert Pizza – Perfect for when you need something sweet but are being mindful of your diet. This healthy dessert recipe was first shared on the Living Litehouse Blog, check it out!

Raw Jicima Nachos make a vegan swap for the traditional recipe.

Raw Vegan Jicama Nachos – A meatless, non-dairy take on the quintessential patio happy hour food! Another bonus of this healthy appetizer recipe is that no cooking is required!

Strawberry, Jicama and Jalapeno Confetti Salad is so colorful and healthy!

Jicama Jalapeno Confetti Fruit Salad – This delicious bowl of fruit and jicama is the definition of eating a rainbow! Kicked up with jalapeno, the jicama adds a crisp crunch to all the best fruits of the summer season.

JicamaCheck out Cooking Light for more healthy recipe ideas using jicama — I think this vegetable is going to become one of your new favorites! You’ll also find great tips on how to pick out this root vegetable at the market and how to best store and prep it at home.

 

Arm Balance Yoga

I’ve been working on my yoga practice – I try to do a little bit each day to improve my runner-impaired hip and hamstring mobility (some of the simplest moves are the hardest for me)!  I have lots of fun trying some of the arm balances – they use so much concentration, strength and balance. I’m just waiting to break my face on some of the crash landings!

 

 

3 No-Cook, Vegetarian Summer Jicama Recipes #Fitfluential

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Are you a fan of jicama?  Do you have any favorite jicama recipes?

What is a new fitness-related thing you’ve tried lately?

Jicama is a root vegetable that tastes a bit like a mild apple. It doesn't oxidize when cut -- the perfect crunchy ingredient for salads and summer no-cook recipes.
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Berry & Yogurt Jicama Crust Dessert Pizza
Prep Time
10 mins
Total Time
10 mins
 
Indulge your sweet tooth with this healthy option for a light summer dessert.
Course: Appetizer, Salad, Snack, Vegetable
Cuisine: American, Southwestern
Servings: 4 people
Ingredients
  • 1 6" diameter jicama sliced into 1/3" thick rounds (there will be leftover)
  • 1/2 pint fresh blueberries
  • 1/2 pint fresh blackberries
  • 1/2 pint fresh raspberries
  • 8 strawberries
  • 8 ounces plain Greek yogurt can substitute Litehouse Food's Opadipity Greek Yogurt Dip -Cheesecake or Vanilla
  • stevia to taste
  • 1 tablespoon fresh mint, chopped or substitute Instantly Fresh brand mint
Instructions
  1. Slice jicama into 1/3" rounds. Rinse berries, set aside to dry.
  2. Mix greek yogurt with stevia to achieve desired sweetness. Spread evenly over tops of jicama rounds.
  3. Top Greek yogurt with berries as desired and sprinkle with fresh mint.

Running Day and Hatch Green Chile Trout

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Okay, there’s not real good way to marry up running day and trout in a blog post — unless I say that runners and athletes of all disciplines should be eating fish for it’s abundance of protein, heart-healthy fats and other vital nutrients. Yeah, there ya go, that’s the segue . . . Jennifer Fisher National Running Day 2015 - TheFitFork.com

First off, happy National Running Day! I’ve been running for 25 years and it has been a real blessing in my life. Even though I was the bookworm, shy, non-sporty girl who always won the 600 yard dash in elementary PE, I didn’t start running on a regular basis a year or two out of college. This sorority girl didn’t like to sweat in the 1980s. When I first started running, the sport empowered me, gave me confidence and matured my focus from striving to be the pretty girl to actually being the fierce girl. During early parenthood years, running gave me time alone to collect my thoughts and keep my sanity; running gave me a lift on those days when I was feeling down. As the kids started to get older, I realized that they were watching me run and that I was being a role model they needed.  Running has brought me so many adventures, too many to share, and made my life quite interesting now that I reflect on it. Today, running keeps me focused on a goal (if I feel like it), connects me with my friends and husband and just generally makes me happy – I can’t imagine a day when I wouldn’t and couldn’t be running.

Enjoy some heart-healthy fish and the flavors of the southwest with this easy-to-make, one-dish dinner.

So, here’s the delicious Southwestern Blackened Trout with Hatch Green Chile Medley fish recipe I made for dinner last night, I am a huge fan of Hatch green chile and southwestern spices and this was definitely a winner. The recipe as written is Paleo freindly (if you don’t do corn, swap out for yellow summer squash) — but if you need a little extra sumptin’-sumptin’ to get your motor running, serve the fish and veggies over brown rice. Thank you SizzleFish.com for the awesome fish.

How did you celebrate National Running Day?

Have you ever filleted a fish? 

Enjoy some heart-healthy fish and the flavors of the southwest with this easy-to-make, one-dish dinner.
Print
Southwestern Blackened Trout with Hatch Green Chile Medley
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 
Enjoy some heart-healthy fish and the flavors of the southwest with this easy-to-make, one-dish dinner. Paleo-friendly, swap out form with yellow summer squash.
Course: Main Dish, Vegetable
Cuisine: Southwestern
Servings: 2 people
Ingredients
  • 3 tablespoons olive oil divided
  • 3 tablespoons Adams Jalacorno seasoning divided
  • 1 medium medium sweet onion, coarsely chopped
  • 1 cup peeled and seeded fire-roasted Hatch green chiles, chopped
  • 1 cup fresh corn kernels
  • 2 cloves garlic crushed
  • 2 4 to 5 ounce rainbow trout filets boned, leave skin on one side
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons crumbled questo fresco
Instructions
  1. Heat 1 tablespoon olive oil and 1 tablespoon seasoning in medium skillet over medium-high heat. Add chopped onions and sauté for approximately 2 minutes or until softening. Add corn, green chiles and garlic and sauté, stirring frequently, for another 4 to 5 minutes.
  2. Remove veggie mixture from skillet to bowl. Add remaining olive oil and bring to medium-high heat. Dry tops of trout dry (skin left on bottom)and rub each thoroughly with about one tablespoon of seasoning. Place in skillet seasoned side down and sear for approximately 3 minutes. Use spatula to flip over and cook for another 2 to 3 minutes. Add veggies back into pan, stir around in remaining skillet bits and serve with chopped cilantro and queso fresco crumbled on top.

Persimmon Avocado Salad with Chili-dusted Shrimp

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This colorful salad is packed with nutrition including heart-healthy fats, vitamins C and A, and lean protein.I picked a peck of “Sharon” persimmons from Frieda’s Produce – I’ve never had one of these curious fruits in my life! This particular “Sharon” type of persimmon is tomato-shaped with a smooth skin of pale orange to orange-red with a sweet, mild flavor and is nearly seedless.  So, I put these pretty little thinks on the counter to ripen like a tomato, but no change . . . for weeks! So finally, I sliced into one and was very surprised to find out how sweet and ready to eat it as it was!

Persimmons look like a tomato, but had a sweet, fruity taste.

persimmonsHealth and Nutrition Benefits of Persimmons:  This sweet and pulpy fruit is packed with a variety of health benefits. For example, the “divine fruit” provides nearly 80% of the daily value for vitamin C and is a good source of fiber.  Persimmons are  high in other vitamin and mineral content including vitamin A, vitamin E and vitamin B6 along with manganese, copper, potassium and phosphorous.  Benefits from the range of these nutrients have been linked to reduction in certain types of cancer, improved eye health, lowered blood pressure, relief from digestive issues and more. A serving of persimmon (100 grams) has 70 calories and almost no fat.

Back to my persimmon windfall . . .  I wasn’t really sure how to eat persimmons, outside of slices. Though about grilling some (and still may), but then decided to pair up with the best avocados from California  – because everything is awesome with avocado! Am I right?! BTW, California avocados are in season right now and so much better than the ones exported from across the border year-round. Persimmon Avocado Salad with Shrimp

Holding plate of persimmon avocado saladHope you enjoy my recipe for Persimmon Avocado Feta Salad with Chili-dusted Shrimp and Lime Vinaigrette –it tastes as yummy as it is colorful. Plus, it’s a light, healthy Paleo-friendly dish (omit the cheese if you must) providing lean protein from the shrimp, vitamin A and C from the persimmon, and heart-healthy fats thanks to creamy, dreamy avocado.

 

 

 

Persimmon Avocado Salad with Spicy Shrimp #LimeDressing #Fitfluential

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Side Angle Revolved Pose Yoga - Jennifer Fisher - TheFitFork.com

Have you ever tried a persimmon before?  

How many avocados do you eat per week?

What are you doing to be active this week? 

Please share any or all in the comments below! xoxo Jennifer 

This colorful salad is packed with nutrition including heart-healthy fats, vitamins C and A, and lean protein.
Print
Persimmon Avocado Salad with Shrimp
Prep Time
10 mins
Cook Time
5 mins
Total Time
20 mins
 
This colorful light and healthy and packed with nutrition including lean protein, heart healthy fats and vitamins A & C. Perfect for a Paleo dinner on the patio!
Course: Main Dish, Salad
Servings: 2 people
Ingredients
  • 2/3 pound arge shrimp, peeled and deveined
  • 1 tbsp ancho chile powder
  • 1 tsp salt
  • 2 tbsp olive oli
  • 1 Sharon persimmons cut crosswise in ¼” slices
  • 1 avocado, peeled and cut in slices
  • 2 tbsp crumbled Feta cheese
  • 1 tbsp chopped fresh cilantro
for dressing
  • 2 tbsp fresh lime juice
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp ground cumin
  • 2 tbsp extra-virgin olive oil
Instructions
  1. Pat peeled and deveined shrimp dry with paper towels. Sprinkle with chile powder and salt, slightly rub in.
  2. Heat olive oil in medium skillet over medium-high heat. Add shrimp and cook for 5 to 6 minutes, stirring. Shrimp will be done when they have turned pink and are no longer translucent. Take care not to overcook. Transfer shrimp to plat to cool for 5 minutes.
  3. Meanwhile, slice persimmons and avocado and arrange on plate. Sprinkle with feta and cilantro and top with cooled shrimp.
  4. To make lime vinaigrette, add all ingredients for dressing into small jar and shake until emulsified.

Apricot Chocolate Almond Energy Bars – Superfood for Superheroes

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This post is sponsored by Blue Diamond Almonds.

Jennifer Fisher CASA Superhero 5k

Oh Batman, did you not eat your superfoods today?

Runners and obstacle course athletes need superfoods to perform optimally – you know, to run faster than a speeding bullet and jump tall things in a single bound. Not one single wall or hurdle got in my way the other weekend at Spartan Race (recap to come) and nor could Batman beat me to the finish line of a local 5k, probably because I was fueled up with some really good super food energy for superheroes! Almonds make a great healthy snack to take on the go -- packed with satiating protein and heart-healthy fats.

If you’re heading out for some weekend warrioring, it’s not realistic to stick a bunch of kale and quinoa or even a beef tenderloin (I’ve tried) into your backpack. But, there are plenty of superfoods that can take the rough and tumble of nearly any outback course – almonds are one! Stick a pouch of almonds in your bag, and you’ll have a sustaining snack when you need to fuel up the tank. Personally, I love the Blue Diamond Sea Salt Almonds and Blue Diamond Dark Chocolate Almonds (the latter are dusted in cocoa, not dipped — so no worries of melting).

Just hanging out with the superheroes at Hood to Coast Relay.Almonds are going to pump up your super powers by offering protein and heart-healthy fats. One recent study suggest that almonds might help athletes mobilize more previously reserved carbohydrates rather than breaking down fat as an energy source during intense exercise.  This means you might not “hit the wall” – have you ever seen a superhero hit the wall? I think not. Almonds are also a great source of energy-boosting manganese and copper, minerals which minimize the damage free radicals can do to the mitochondria that power our cells.

blue diamond natural almond and apricot snackFor quick energy, I like to pair almonds with a the concentrated complex carbohydrates that come from dried fruit – again, an easy, mess-free food to pack in your bag for races, hikes and expeditions of epic proportions. Dried apricots are a personal favorite because they are high in iron –an impressive 41% DV for a cup. Anemia, or even a moderate iron deficiency (a surprisingly common problem in athletes), can make a superhero feel tired, hinder athletic performance, work capacity and lessen VO2max.

Ingredients for making Apricot Chocolate Almond Energy Bars.

If you want something a little more “fancy” than almonds and dried fruit, it’s not hard at all to make your own energy bars with ingredients like nuts, apricots, feel-good chocolate and dash of salt for extra electrolyte balance. My no-cook recipe for Apricot Chocolate Almond Energy Bars can be whipped up in the food process in less than 10 minutes. Stick them in the freezer for 30 minutes to cut precise bars if you’re into perfection – you can also roll them up into balls and carry along for race fuel. And, they taste really, really good!  If you’d like to make these more abundant in protein, like if you think you might me skipping a meal or have intense workout recovery need, just swap out the almond meal (although keep the ground up chocolate ones) and swap measure-for-measure with your favorite brand of protein powder.

 

Apricot Chocolate Almond Energy Bars are a great take along for your next hike or trail run.

 

Also, depending on how strict your interpretation of Paleo diet is, these should fit in your diet — definitely Paleo-ish and made with whole foods. Drop the chia seeds and protein powder if these rub you the wrong way. Apricot Chocolate Almond Energy Bar

Superfood for Superheros! Apricot Chocolate Almond Energy Bars save the day! @BlueDiamond #Ad

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Have you ever tried to make homemade energy bars? What flavor and how did it turn out, please share in the comments!

 

 

Apricot Chocolate Almond Energy Bar
Print
Apricot Chocolate Almond Energy Bars
Prep Time
10 mins
Total Time
40 mins
 
This no-cook recipe for Apricot Chocolate Almond Energy Bars are great to grab for breakfast, a sensible snack or for pre and post workout fuel.
Course: Breakfast, Snack, Worout
Cuisine: American
Servings: 12 bars
Ingredients
  • 1 cup dried apricots about 20
  • 1/2 cup Dark Chocolate Blue Diamond Almonds these are "dusted" not coated in chocolate, use sea salt flavor if you can't find.
  • 1/2 cup shredded unsweetened coconut
  • 1/3 cup cup almond meal (or protein powder
  • 1/4 cup palm sugar ie coconut sugar
  • 2 tablespoons chia seeds
  • 1/2 teaspoon sea salt optional
  • 2 - 3 tablesspoons coconut oil
  • 1/4 cup mini chocolate chips
Instructions
  1. Line and 8 or 9 inch baking pan with plastic wrap, and set aside.
  2. Pulse Blue Diamond Chocolate Almonds (these are dusted chocolate almonds, not chocolate coated) in food processor until coarsely ground, leave in work bowl.
  3. Add in coconut, apricots, almond meal (or protein powder), palm sugar, chia seeds and sea salt in food processor and process until apricots chopped and well combined with other ingredients.
  4. Drizzle and pulse in coconut oil one tablespoon at a time until mixture begins to stick together when pinched between fingers. The amount of coconut oil you need to use will depend on the size of apricots and whether you used almond meal or protein powder as a binder.
  5. Gently pulse in mini chocolate chips. If using regular sized chocolate chips add them to step 3.
  6. Firmly press the apricot mixture into the baking pan, using the flat surface of a measuring cup or drinking glass to create a flat even layer.
  7. Place pan in the freezer for 30 minutes, then remove and cut into 12 rectangle bars or roll up in balls (size of your choosing). Keep in an airtight container and store for up to one month in the fridge.