Dragon Fruit Coulis Fish with Pink Rice Vermecilli

Posted on September 27, 2016 by Jennifer FIsher

Make dinner “Pretty in Pink” with this lovely and light recipe for Dragon Fruit Coulis Atlantic Cod with Pink Rice Vermicelli. Dragon Fruit is just so fabulous and exotic, I get woozy with excitement when I find some beautiful ones at the market just waiting for loving attention. This easy-to-make fish dinner is as delicious and nutritious as it is lovely to look at — how fun would it be for a spa party, girl’s night in, special celebration or even just an impressive (and simple) weeknight dinner. I don’t like my food to look or taste boring, do you?!

I get my Atlantic Cod and other fish and seafood from SizzleFish.com. Their flaky, white cod is caught on Georges Bank off New England and Nova Scotia – they chose only premium fish for customers and they never try to pass of Pacific Cod (a completely different, cheaper variety of fish) as some other vendors do. I love this company that makes it quick and easy to make a healthy meal with their flash-frozen seafood collections. These assortments of high-quality fish, shrimp and other seafood are mindfully sourced from the best the world has to offer and shipped straight to my front door in perfectly –portioned, individually vacuum-sealed pouches. SizzleFish.com is the perfect way to make sure there is always quality protein around for muscle-making.

****Note: While I used Cod, you can use any type of firm, white-fleshed fish for this recipe. Also, mung cellophane noodles can be swapped for the rice vermicelli

Do you know much about the Dragon Fruit? It’s also referred to as a Pitaya, Strawberry Pear or Mood Flower and is the unusually striking fruit of a cactus – don’t worry, there are no thorns or stickers on it! There are different types of Drago Fruit – pink or yellow exterior and white or magenta interiors speckled with tiny edible seeds. Despite their showy appearance, the taste is quite mild, similar to a kiwi –the purple-pink fleshed ones will actually stain your hands — and I took advantage of that dye-like property for the creation of my Pink Dragon Fruit Rice Noodles.

Pretty in Pink! Dragon Fruit Coulis Fish w/ Pink Rice Vermicelli @sizzlefishfit

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Have you ever tasted a dragon fruit? What is your favorite color? Please share in the comments below — XOXO, Jennifer

Dragon Fruit Coulis Cod with Pinkened Rice Vermecilli

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

In 15 minutes, you can make a "Pretty in Pink" fish dinner that is almost to beautiful to eat -- but please do, this recipe is tasty and healthy!

Course: Main Dish, Pasta

Cuisine: American, Asian

Servings: 2 servings

Ingredients

2 4-oz filets Atlantic Cod I get mine from sizlefish.com
1/2 teaspoon pink himalayan salt
2 teaspoons cocount oil
1 cup cubed pink dragon fruit can use frozen, thawed
3 - 4 cups hot water
4 "nests" rice vermecelli
1/4 cup white white
1 tablespoon rice vineager
1 teaspoon Sriracha
Noodle Garnishes: Edamame beans, green onions, bean sprouts, etc

Instructions

Rub fish with salt on all sides.
Heat coconut oil to medium high in small skillet. Add fish and cook for 2 to 3 minutes on each side or until flaky and no longer transparent.
Meanwhile, add dragon fruit and noodles to large bowl and top with very hot, almost boiling water. Let this soak for 3 to 5 minutes or until noodles softened.
Carefully remove "nests" of noodles. Pour liquid through small-mesh strainer to reserve dragon fruit. Set noodles aside.
Remove fish from skillet. Add reserved dragon fruit, white wine, vinegar, and sriracha and cook for several minutes over medium high until fruit breaking down and liquid reduced.
To serve, place fish on noodle nest and top with dragon fruit coulis. Add additional vegetables if desired.

Willpower Rest Day – Bacon & Blue Cheese Mac

Posted on January 20, 2016 by Jennifer FIsher

I try to eat green and eat clean, but sometimes I need to give it a rest! And, now I have the science to prove that it’s okay to indulge in my Bacon & Blue Cheese Mac recipe every once in a while. A recent study says that our willpower is like a muscle, after use it becomes fatigued and is no longer able to perform at peak levels. After a lot of use, your needs to take a break, just like you need to recover after a hard run or workout! The scientists studying decision making called it “self-regulation failure,” and people in the food and fitness world call it a “cheat day” when these decisions come to food – I don’t like those terms and am rebranding the idea a Willpower Rest Day!

This pot of cheesy goodness is about to be poured onto noodles.

I first developed this rich and creamy recipe for macaroni and cheese for Litehouse Foods using blue cheese crumbles from their Simply Artisan Reserve line of cheese. It’s become famous with friends, family and readers of the Living Litehouse Blog. And, also beloved by the thousands of people who have sampled it at Fresh Summit in Atlanta and recently the Winter Fancy Food Show in San Francisco. I’m not trying to brag (oh, who am I kidding?!), but I’m heard exclamations like, “OMG, this is the BEST macaroni and cheese I’ve EVER eaten.”

Smoky, salty bacon complement bold blue cheese – there is a lot of umami action going on with this fancy mac and cheese. However, the flavors aren’t so over the top that the kids will be freaked out. However, maybe you WANT to keep them out of it (more for you) so just double up on the blue cheese! Have I convinced you to give your willpower a rest day and make up a batch of this delicious baked macaroni and cheese recipe? This baked pasta recipe can even be made ahead and then popped into the oven an hour before serving.

Also, check out these macaroni and cheese making tips from from Cooking Light — everything you need to know to satisfy your mac madness!

Willpower Rest Day – Bacon and Blue Cheese Mac #ComfortFood #LivingLitehouse #CLBlogger

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What is your favorite comfort food? Do you rest your willpower every now and then? Fan of blue cheese? Please share in the comments below, XOXO — Jennifer

Willp

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

Treat yourself to this rich and creamy baked macaroni and cheese made with blue cheese and bacon -- delicious as a side dish to steak, a casserole for your pot luck or just straight out of the dish.

Course: Main Dish, Pasta, Side Dish

Cuisine: American, Italian

Servings: 8 servings

Ingredients

1 pound radiatore pasta mini ziti or elbow noodles
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 1/2 cups whole milk
2/3 cup blue cheese dressing I used Litehouse brand
8 ounces white cheddar, freshly grated
5 ounces blue cheese, crumbled I used Simply Artisan Reserve Brand
1/4 cup Instantly Fresh Herbs, or fresh chopped
1 teaspoon ground black pepper
1 teaspoon salt

for topping

1 tablespoon melted butter
1/2 cup unsalted panko
1 tablespoon Instantly Fresh Parsley, or fresh chopped
6 strips center cut bacon, cooked and crumbled

Instructions

Preheat oven to 400 F degrees. Spray a baking dish with nonstick spray.
Bring water to a boil and prepare pasta according to directions, but shaving 1-2 minutes off of the cooking time to keep al dente.
Meanwhile, heat butter in medium saucepan over medium heat. When butter begins to sizzle, quickly add flour and whisk constantly until roux is golden, about 2 minutes.
Pour in milk and whisk constantly, stirring until the mixture slightly thickens.
Reduce heat to low and add in white cheddar and blue cheese a couple handfuls at a time until cheese melts and sauce is thickened.
Stir in Blue Cheese Dressing. Stir in Instantly Fresh chives and season with salt and pepper.
Add cooked pasta to baking dish. Pour cheese sauce over top, tossing to coat all the noodles.
Cover top in panko bread crumb mixture.
Bake for 30-35 minutes, or until top is golden and crunchy and sauce is bubbling. Top with crumbled bacon

Fit, Flavorful, Fast Dinner Ideas – Ragu and My Funny Family

Posted on January 5, 2016 by Jennifer FIsher

I have to admit, making long complicated recipes is NOT a family tradition. I do it sometimes, but not on typical nights when I am trying to fit in running, working out or watching the kids play their sports – you know, HAVING FUN! Instead, I tend to fly by the seat of my pants and let creativity reign, based on what I happen to have in the fridge, produce bin and pantry. So, I guess you could say dinner traditions in my family of five are rooted in being quick and easy yet fresh and flavorful – you’ll see this with the two RAGÚ pasta sauce recipes I’m sharing today (Eight-Minute Egg & Zucchini Ragu and Low-Carb Chicken Club Zoodles).

Yeah, here we are in 1986 — the early Ragu days.

One ingredient that is always on hand help me pull off a speedy supper is RAGÚ® Pasta Sauce. When I say I’m a fan, I mean it – I’ve been eating the RAGÚ® Traditional Sauce (and now Organic Traditional) for 30 years beginning when I first met my husband in college (It’s the only sauce we eat)! Who has time for homemade, really?!

I appreciate how RAGÚ® does all hard work, and when I pop open the jar it tastes just like grandmother’s secret recipe that had been simmering all day. That’s because RAGÚ® has super high standards and uses no artificial anything or high fructose corn syrup – it’s slowly simmered to add layers of insane flavor, just like Assunta’s (the single-mom founder) original recipe from way back in 1937.

So, this first vegetable pasta recipe is seriously made in eight minutes – Egg & Zucchini Ragu. It’s my go-to meal solution when totally slammed but in need of a nutritious meal packed with protein and fresh veggies. By the way, did you now that a serving of Ragu pasta sauces is the equivalent of two servings of veggies?!

Eight Minute Egg & Zucchini Ragu

2 large zucchini, spiralized or cut in julienned strips
1 cup Ragu Organic Traditional Sauce
1 tablespoon olive oil
2 to 4 eggs (depending on appetite)
Salt and Red Pepper flakes, to taste
Garnish – snipped basil

Directions: Place zucchini in microwave-safe bowl, top with lid slightly cracked. Steam in microwave for 1 ½ to 2 minutes or until softened, but not mushy. Add pasta sauce and microwave for an additional 30 to 45 seconds, stirring well after to combine. Heat olive oil in small skillet and cook eggs sunny side up, until yolks set to preferred consistency. Top eggs on pasta and salt and pepper to taste. Garnish with snipped basil. Serves 2.

My second under ten minute dinner fix (Low Carb Chicken Club Zoodles) is a yummy use for nights when I have some slowcooker chicken already in the fridge (I make big, big batches at once) or have swung by the store for a rotisserie chicken. I love to use zucchini in place of traditional noodles to keep the grains and carbs down – I like to eat a higher protein diet and prefer most of my carbs to come from fruits and veggies.

Low Carb Chicken Club Zoodles

2 large zucchini, spiralized or cut in julienned strips
1 cup Ragu Organic Traditional Sauce
12 ounces shredded slow cooker or rotisserie chicken with skin removed
4 slices par-cooked bacon
1 ounce shredded cheese of choice

Directions: Place zucchini in microwave-safe bowl, top with lid slightly cracked. Steam in microwave for 1 ½ to 2 minutes or until softened, but not mushy. Add pasta sauce and chicken and microwave for an additional 60 seconds, stirring well after to combine. Wrap bacon in paper towel and microwave for 30 seconds or per package instructions. Sprinkle top of pasta with bacon and cheese before serving. Serves 2.

I have another family dinner tradition to share – and it’s just being silly. With three now teenage boys, it can get pretty crazy and rowdy at the dinner table. More than one time, I’ve spewed water out my nose – the utensil balancing contests always crack me up. We’ve been doing it for years, as you can see – youngest son holds the record number of spoons and forks balance. Yes, we’re weird – but these are indelible (if insane) memories to enjoy along with the RAGÚ® Pasta Sauce.

Fit, Flavorful and Fast Family Dinner Ideas with @Ragu #SimmeredInTradition #Ad

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So, what are your favorite family dinner traditions – recipes or activities? Please share in the comments below – XOXO, Jennifer

Lean & Green Edamame Spaghetti with Kumquats – Protein Pasta

Posted on December 10, 2015 by Jennifer FIsher

So, how does a plate of pasta fit in with my higher protein diet? Let me tell you! As many of you know, I’ve been eating a higher protein diet for the last several years and really scaled back the amount of carbs that come in the form of bread, baked goods, rice . . . and pasta! You may have read one or two of my posts on the importance of protein, there have been many!

A higher protein diet helps me stay lean and mean for running, Crossfit, yoga and all my other fitness endeavors. Oh yeah, and for LIFE — that especially!

As a long-time athlete, I decided it was time to take a closer look at what I’ve been eating and how wit as or was not fueling my goals. While carbs have their time and place on my plate (like leading up to and during an endurance event and, of course, pretty much any and all vegetables whenever I want), kicking up my protein intake has really helped me build some much-needed muscle I need to stay competitive as I creep up into the shadows of being 49 years old!

So, until I recently found the Explore Asian line of higher-protein pastas, I had been eating my beef ragu on top of zucchini, my stir-fry on top of spinach and my chicken noodle soup without, err, noodles – you get the idea! As much as I love the extra servings of veggies, sometimes it’s nice and comforting to have pasta to twirl around on your fork or slurp from a spoon. Explore Asian has given me back pasta options – and options that are ridiculously healthy and can be quickly cooked into a nutritious meal that fills me up and helps me stay lean and strong. I’m winning already!

All in all there are five flavors, but I especially love these three Explore Asian products- Black Bean Spaghetti, Edamame Spaghetti and Thai Brown Rice Noodles. Every batch is made with the finest, organic NON-GMO ingredients that are also vegan, gluten free, organic, Kosher certified and come in low on the Glycemic Index (around 20). Additionally, Explore Asian has about 400% more protein and fiber and 60% fewer carbs than other pasta making them a great option for diabetics, vegetarians or those following a low-carb, high-protein diet!

I’m sharing a yummy, easy “pasta” recipe (Edamame Spaghetti with Kumquats) using the Edamame Spaghetti from Explore Asian the pasta, coming straight out of the bag, is simply made from edamame beans and water, that’s it! One serving of this bean-based pasta offers 24g of protein in a 2 ounce dry serving – this is pretty much spot on with the recommended 25 – 30g recommended per meal. You don’t really need to add any additional protein, but I threw on a few extra edamame beans to get to the upper range and flavored it up with some zesty kumquats and feta cheese.

The pasta is so easy to boil up too! It basically cannot be overcooked and the fiber content from the beans offers a great texture that keeps this pasta in a constant state of just-right al dente! This means the pasta products will work well in a crock pot and left overs hold up beautifully for reheating the next day! Check out this other recipe I made earlier in the year with the Black Bean Spaghetti — Black Garlic & Steak Curry!

You can find Explore Asian gluten-free pastas at Whole Foods, Costco and Fairway stores as well as at http://www.explore-asian.com/. Costco is now even selling the Edamame Spaghetti in 2lb boxes!

Use the STORE LOCATOR to find the retailer closest to you.

Try this gluten-free, organic, high-protein pasta out for yourself! If you do, take a picture of your recipe using Explore Asian products and enter for a chance to win a $100 gift card to Whole Foods. Head over to the recipe database for inspiration, get cooking, and then send a photo of your finished dish to info@explore-asian.com no later than December 24, 2015.

Lean & Green Edamame Spaghetti with Kumquats @Explore_Asian #beanpasta #fitfluential #Ad <a href=”https://t.co/sMEYRHRc0f” class=”twitter-timeline-link u-hidden” data-pre-embedded=”true” dir=”ltr”…

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This post is sponsored by FitFluential on behalf of Explore Asian.

Edamame Spaghetti with Kumquats and Feta

Prep Time

5 mins

Cook Time

8 mins

Total Time

13 mins

Make a quick and healthy dinner of edamame pasta tossed with feta and kumquats - this gluten-free, high-protein spaghetti is perfect fuel for the athlete.

Course: Main Dish

Cuisine: Asian

Servings: 4 servings

Ingredients

1 7.05 oz package Edamame Spaghetti Explore Asian brand
3/4 cup frozen shelled edamame, thawed to room temperature
1 dozen kuquats, seeded and coarsely chopped keep skin on
1/4 cup orange juice
3 tablespoons soy sauce
1 tablespoon Srirracha sauce
1 tablespoon olive oil
1/4 cup crumbled Feta cheese or can substitute nuts to keep dairy free

Instructions

Prepare pasta according to package instructions. Drain and return to pot.
In small bowl, whisk together orange juice, soy sauce, Srirracha, and olive oil.
Put edamame beans, chopped kumquats and sauce into pot with drained pasta and toss until everything coated.
Sprinkle with feta cheese and serve.

Olive You! Easy Holiday Recipes and Entertaining Inspiration

Posted on November 23, 2015 by Jennifer FIsher

As the holidays approach, I think fondly of all those who are near and dear – and also my loved ones further away. And, of course, the readers of my blog and friends and supporters on social media are on my mind and heart, what would I do without you all! I just want to let you know that it would be the total PITS without you . . . OLIVE YOU! Because OLIVE YOU so much (bear with the puns please), I’m sharing some of my favorite ways to use olives in holiday recipes.

First, it’s cocktail hour. Might I suggest skewering up a salty olive to complement a sweet drink – you’d be surprised at how well the combination goes. Because I fall on my face easily enough sober, I typically limit myself to ½ a drink. With just one “mini” drink, I can still wake up refreshed for the fiercest workouts and morning to-do lists, but can still enjoy a little taste of fa-la-la libations.

Here, I’ve added a Mezzetta Olive to a Mini Cranberry Martini – it’s a tablespoon each of vodka and cranberry juice along with a splash of lime juice – and cranberries for garnish.

No cocktail party would be complete without an olive tray and cheese board filled with delicious noshes – olives, aged cheeses, seasonal fruit, artisan crackers and an array of almonds. It’s simple yet sophisticated as a focal “snack” for your festivities and also makes a lovely prelude to any holiday meal and creates an abundance of Mezzetta Memories.

Speaking of holiday meals, think of all those busy-night dinners leading up to and after the BIG DAY where a huge roast or bird isn’t on the menu – yet you have a house full of folks who have worked up quite the appetite shopping, wrapping, visiting, caroling, baking or being on hall-decking detail. My recipe for Pasta with Blue Cheese Olives is the easiest, most amazing holiday meal that comes together practically in the wink of an eye – or as long as it takes to cook pasta al dente. If you’re making it after Hanukah, Christmas, Kwanza or whatever your holiday celebration may be, feel free to toss in any leftover main course protein such as beef tenderloin, pork roast or turkey breast!

Pasta with Blue Cheese Olives Recipe

8 ounces uncoooked whole grain pasta
3 tablespoons extra virgin olive oil
4 cloves crushed garlic
1/2 teaspoon red pepper flakes
1/2 cup sun dried tomatoes, coarsely chopped
1 cup Mezzetta Blue Cheese Stuffed Olives, halved crosswise
1/2 cup crumbled blue cheese
12 ounces pre-cooked protein leftovers, like chicken, turkey, roast beef

Cook pasta according to package instructions. Drain and set aside.
Heat up olive oil in large skillet and saute garlic and red pepper flakes for approximately 1 to 2 minutes.
Add olives and tomatoes and cook for another 2 minutes until warmed.
Toss with noodles optional protein leftovers (warmed) and a little extra olive oil, if needed. Season with salt to taste. Stir in blue cheese while still warm.
Serves 4.

Being able to make a speedy yet special recipe like Pasta with Blue Cheese Olives which uses extraordinary ingredients I wouldn’t necessarily use every day (including gourmet olives, bold blue cheese and sun-dried tomatoes) frees up my time to make more meaningful Christmas memories with family and friends that will last a lifetime. Plus, I appreciate the fact that Mezzetta, a fourth generation family-owned company, also values holiday tradition, family and providing the highest quality olives available from the sun-drenched soils of California, Italy, Spain, France, and Greece. I like to keep quite a few varieties of Mezzetta olives stocked in my pantry for impromptu salads, pizzas, pastas, snacks and more — inspiration is just a twist away!

Please visit Mezzetta to find daily inspiration and enter the Holiday Memories Sweepstakes for a chance to win the holiday memories sharing pack. One winner will receive an Instant Print Digital Camera plus an Ultimate Olive Lover’s Gift Basket and ten others will receive the Ultimate Olive Lover’s Gift Basket – I have one, it’s fabulous! Expires Dec. 31^,2015 – enter here.

OLIVE YOU! Unforgettable @MezzettaFood #MezzettaMemories and #HolidayRecipes https://ooh.li/c1e1539 #ad

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What are your favorite holiday memories that involve gathering friends and family around good food? Please share in the comments below – XOXO, Jennifer

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The Fit Fork

Tag Archives: pasta

Dragon Fruit Coulis Fish with Pink Rice Vermecilli

Willpower Rest Day – Bacon & Blue Cheese Mac

Fit, Flavorful, Fast Dinner Ideas – Ragu and My Funny Family

Lean & Green Edamame Spaghetti with Kumquats – Protein Pasta

Olive You! Easy Holiday Recipes and Entertaining Inspiration