Artichoke Blue Cheese Baked Eggs for Holiday Brunch

Posted on November 21, 2016 by Jennifer FIsher

The holiday season is imminent and busy shoppers are filling their baskets with hams, birds and beef roasts to deck out dinner table. But, let’s not talk turkey, let’s talk eggs! With Thanksgiving, Christmas and all the other equally celebratory winter holidays that people hold near and dear, many of us will find ourselves hosting guests. And, in my experience, guests are always ready to eat from sun up to sun down. I’m happy to all my ravenous revelers, in fact I love cooking for company — I just don”t like to feel rushed in the morning.

My easy Artichoke and Blue Cheese Egg Bake comes to the rescue on so many levels – it’s simple to make, can be prepped the night before and kept in the fridge until next morning, can be make in individual servings or in one big family-style pan, and . . .most, it just tastes delicious!

Artichoke and Blue Cheese Egg Bake makes is a beautiful recipe for brunch or breakfast. Lovely for holiday entertaining.

Who wants a bland, boring breakfast when the flavors of blue cheese and artichokes are ready to add extra AMAZING to the day?! Also, there are tomatoes and a ton of spinach in this recipe, so it’s also kinda like eating a salad for breafast or brunch. This statement makes even more sense when I tell you that blue cheese dressing is one of the secret ingredients!

I actually posted this egg recipe in January 2104 after developing for Litehouse Foods using their award-wining Simply Artisan Reserve Blue Cheese Crumbles and OPA Blue Cheese Dressing (made with Greek yogurt). Because it has been so popular, I decided to refresh the photos — oh, and also it will be featured in an upcoming 2017 food calendar! Ooh, I wonder if it will be the centerfold — keep you posted!

This is the perfect breakfast to power up for all that upcoming Black Friday shopping or as a simple, light dinner when you come home from the shop-a-thon and need quality protein and healthy veggies for recovery.

Brunch for holiday guests and power shopping! Artichoke Blue Cheese Baked Eggs #thanksgiving breakfast

Click To Tweet

What do you like to serve holiday house guests for breakfast? Are you running in a Turkey Trot this week? What has your best shopping deal been so far (I know it’s early) — please share in the comments, XOXO – Jennifer

Artichoke Blue Cheese Baked Eggs

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Wake up to bold and beautiful baked eggs featuring artichokes, blue cheese, spinach and tomatoes. Easy to prep night before and then just stick in the oven.

Course: Breakfast, Main Dish

Cuisine: American

Servings: 4 servings

Ingredients

baking spray
3 to 4 ounces fresh baby spinach, wash and dried
1/2 cup blue cheese dressing I used OPA Blue Cheese from Litehouse Food
2 tablespoons diced red onion
1 tablespoon snipped fesh chives
15-20 grape tomatoes, halved
1 7.5 ounce jar, quartered, marinated artichokes
8 large eggs
4 ounces blue cheese crumbles

Instructions

Preheat oven to 375°.
Lightly spray 4 ramekins or small gratin dishes with baking spray. Coarsely chop spinach and divide evenly among dishes.
Drizzle even portions of blue cheese salad dressing over spinach and sprinkle with red onion.
Slice grape tomatoes in half and drain liquid from jar of artichoke hearts. Place tomatoes and artichokes around perimeter of dishes.
Gently crack 2 eggs over top of spinach mixture, taking care not to break yolk. Repeat for remaining 3 personal-sized baking dishes. Sprinkle tops with chives. This may also be made in a 8” to 9” round baking dish with all the ingredients for “family style.”
Place dishes on a rimmed baking sheet and place on center rack of oven. Back for approximately 20 minutes or until egg whites have set and yolk has achieved desired level of doneness.
Remove from oven and sprinkle tops with an even portion of blue cheese crumbles. Let cool for 2 to 3 minutes before serving.

Easy Seared Ahi Tuna with Rainbow Winter Veggie Toss

Posted on November 15, 2016 by Jennifer FIsher

Ahi Tuna, a fish so nice they named it twice! Yup, “ahi” is simply the loosely translated name for “tuna” in Hawaiian. If you love fish, but aren’t familiar with Ahi, you need to make its acquaintance soon – and the Seared Ahi Tuna from the line of Bumble Bee SuperFresh® seafood is a quick, convenient way to make waves and earn raves at the dinner table.

With colder weather just around the corner, I tossed together some of my favorite hearty and vibrantly-hued veggies into a simple yet stunning side dish – Winter Rainbow Veggie Toss with Gingered Lemon Glaze. This healthy vegetable recipe of finely diced purple sweet potato, butternut squash and cauliflower makes a colorful sidekick to the beautiful pink center of seared Ahi but it would also be totally on fleek with other fish or lean proteins. In the summer, this no-cook tuna is the perfect protein to top a crisp, fresh salad and is sure to elevate any lunchbox and get co-worker’s tongues wagging!

I really appreciate that Bumble Bee SuperFresh® Seared Ahi Tuna is wild caught and harvested from sources managed to promote healthy fish stocks for future generations – that’s important to the values held by me and my family. A more selfish benefit however is the lack of nasty fish smell. Thanks to prepping straight from the freezer, there is no off-putting “fishy smell” that sometimes comes with thawing and cooking fish and seafood at home – it’s amazingly fresh tasting and fresh smelling! None of my kids has ever walked in the house and said “ewwwwww”!

So, let’s get this Ahi party started! To “prepare” the Bumble Bee SuperFresh® Seared Ahi Tuna, simply remove from the finely sliced fish from the freezer and vacuum pack wrapping and allow to defrost in the refrigerator for 3 hours. That’s it! The wild caught, premium grade fish is already encrusted with a garlic peppercorn rub and pre-seared to enhance taste and texture. That’s it, that’s all!

While the tuna is thawing, you can prep the veggies for the Winter Rainbow Veggies with Gingered Lemon Glaze. The recipe is super simple to heat up, but there is some elbow grease required to chop all the veggies. For speed, I suggest using an official potato ricer or even a spiralizer on the squash and purple potato, dicing down the spirals afterward. Head down to the recipe below for the full detail!

Are you ready to impress your family and friends with Bumble Bee SuperFresh® products, they’ll naturally assume a lot of time and trouble went into preparing a such fine dining holiday experience. No need to mention that the Bumble Bee SuperFresh® Seared Ahi Tuna is simply “thaw and serve,” that will be our little secret. Head over to the Store Locator or Amazon Fresh to get your hands in this convenient, high quality product that is perfect for both special celebrations and everyday dining. If tuna isn’t your thing, the line of Bumble Bee SuperFresh® also includes Tilapia with Lemon, Pepper & Herbs, Tilapia with Garlic and Extra Virgin Olive Oil, Salmon with Garlicky Black Pepper and Extra Virgin Olive Oil, and Salmon with Garden Pesto.

Make waves! Bumble Bee SuperFresh® Seared Ahi Tuna + my Riced Winter Rainbow Veggies #BBSuperFresh #SeaFoodies #Ad

Click To Tweet

Are you a fish fan? How many times a month do you eat it at home? Favorite fish or recipe? Please share in the comments below – XOXO, Jennifer

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

Easy Seared Ahi Tuna with Rainbow Winter Veggie Toss

Prep Time

15 mins

Cook Time

5 mins

Total Time

20 mins

Create a vibrant and very festive weeknight dinner this holiday season with convenient, frozen seared tuna and a simple diced medley of winter vegetables.

Course: Main Dish, Side Dish, Vegetable

Cuisine: American, Asian

Servings: 2 servings

Ingredients

1 package Bumble Bee SuperFresh® Seared Ahi Tuna

For Rainbow Winter Veggie Toss

1 tablespoon olive oil
1 cup finely diced or riced purple sweet potato
1 cup finely diced or riced cauliflower
1 cup finely diced or riced butternut squash
1 teaspoon minced garlic
1/4 cup fresh lemon juice
2 tablespoons reduced sodi
1 tablespoon finely grated fresh ginger
salt and pepper to season
1 tablespoon lemon zest

Instructions

for Ahi Tuna

To prepare fish, simply remove from the finely sliced fish from the freezer and vacuum pack wrapping and allow to defrost in the refrigerator for 3 hours.

For Rainbow Winter Veggis

Heat olive oil in large skillet to medium-high heat.
Add sweet potato, cauliflower, and squash and saute, stirring frequently, for approximately 5 minutes or until becoming tender.
Add garlic and ginger and cook for 1 additional minute.
Stir in lemon juice and soy sauce and until heated. Season with salt and pepper to taste. Garnish with lemon zest.

Apple Walnut Quinoa Crunch + More Healthy Candy Recipes

Posted on November 11, 2016 by Jennifer FIsher

Ready for a curiously crunchy treat? My recipe for Apple, Walnut & Quinoa Crunch will satisfy sweet crispy cravings while filling you up longer thanks to an unexpected punch of protein from the quinoa and black walnuts– it’s a balanced candy for your “healthy tooth”!

I like to eat it straight off the baking sheet or break up into shards of sweetness to top my Greek yogurt.

I almost hesitate to even call this easy-to-make recipe “candy,” although it is a take on old-fashioned “nut brittle.” However, the typical peanut brittle or nut brittle uses a boatload of butter, table sugar and corn syrup – gasp! Instead, my healthy candy recipe is packed with wholesome ingredients like 100 percent juice apple cider, ancient grains, dried fruit and nuts, and just a touch of coconut sugar.

I also choose to use Black Walnuts instead of standard english walnuts. Why? The black walnut has the most protien of any tree nut and imparts a more intense, earthy, nutty flavor to recipes. I discovered this news I can definitely use at the Produce Marketing Associations recent Fresh Summit in Orlando when, I auspiciouslly bumped into Hammon Black Walnuts on my way out the door to fly home.

As far as sugars go, coconut sugar (derived from Palm) is a much healthier sweetener in moderation as it doesn’t spike blood sugar as dramatically as traditional sugars. Also, if a concern for you are a loved one, this recipe is gluten-free and dairy-free.

I originally made this recipe for Litehouse Foods and used the Honey Crisp Apple Cider, you can find it in the produce section this time of year. This Cold Pressed, 100 percent pure apple juice has a unique tart taste that is wonderfully balanced with sweet. It’s perfect poured straight from the container, served hot or cold, and also makes a great ingredient in recipes where you would prefer natural sweetness.

Some things to note when making this recipe — you need to keep an eye on it so it doesn’t burn, your oven temperature may vary affecting the overall cook time. Also, it will be soft when removed from oven — give it plenty of time to set up and harden, stick in the fridge to expidite. If it still doesn’t seem crispy, then you can put it back in the oven for several minutes at a time until done.

Another healthier “candy” I’m pulling from the archives to share with you today is my recipe for Sweet Date Chocolate Candy Bar Bites. These are so yummy and I love how the dates provide extra iron in my diet.

I also like to make a batch of my Hazlenut Fudge Protein Balls to stash in the freezer and thaw out one at a time to quell my dessert cravings. These no-bake energy bits are ideal for a healthy little dessert or as pre and post workout fuel.

In addition to the Honey Crisp Apple Cider from Litehouse Foods, which you can conveniently find in your market’s produce section this time of year, here are some other ingredients used in my Quinoa Crunch.a

”

Apple Walnut Quinoa Crunch, a wholesome treat that’s fun to eat! @litehousefoods #livinglitehouse

Click To Tweet

Do you have a “healthy” candy recipe? What is your go-to when you are craving something sweet? Please share in the comments – XOXO, Jennifer

Apple Walnut Quinoa Crunch

Prep Time

10 mins

Cook Time

50 mins

Total Time

1 hr

This healthier alternative to candy is easy to make and packs a bit of protein thanks to the ancient grain Quinoa.

Course: Dessert

Cuisine: American

Servings: 4 servubgs

Ingredients

1/3 cup uncooked quinoa I like the "tri-color" from NOW foods
1/2 cup chopped black walnuts can use regular walnuts
1/2 cup dehydrated baked apple chips, crumbled
1/4 cup rolled or instant oats processed in gluten-free facility
1/4 teaspoon sea salt
2 tablespoons coconut oil
1 1/2 cups apple cider
2 tablespoons coconut sugar aka palm sugar
1 teapsoon ground cinnamon
1/4 teaspoon nutmeg

Instructions

Preheat oven to 325 degrees F (160C) and line a rimmed baking sheet with parchment paper (or use a silicone baking liner as I did)
Using a fine-mesh sieve, rinse the quinoa well under cold running water and spread out on a paper towel to dry. This will prevent bitterness.
Add quinoa, walnuts, oats, crumbled dehydrated apples, and salt to small mixing bowl, stirring to combine.
To a small saucepan, 1 ½ cups apple cider and bring to a boil over medium-high heat. Reduce heat and simmer for approximately 20 minutes, until volume has been reduced to ½ cup liquid. Add coconut oil, coconut sugar, cinnamon and nutmeg and simmer for an additional 2 minutes, stirring frequently.
Pour apple cider “syrup” over the dry ingredients and stir to thoroughly coat. Arrange on parchment-lined baking sheet and spread into a uniform layer with a metal spoon. Uniformity in thickness will promote even cooking and keep edges from burning.
Bake for approximately 30 minutes, rotating the pan around on the oven rack at the halfway point. When removing from oven, color should be deep golden brown in color. Allow to cool completely so that it hardens up before breaking into bite-sized pieces.
If you realize, after cooling that still soft in the center, you can return it to the oven for another 5 to 10 minutes, keeping a close eye.
Store leftovers in a sealed bag or container at room temperature up to one week, or in the freezer for up to three months.

Smile at Breakfast with Sandwich Bros. Flatbread Pockets – Win a Year’s Worth!

Posted on November 1, 2016 by Jennifer FIsher

This is a sponsored conversation written by me on behalf of Sandwich Bros. The opinions and text are all mine.

Life is to short. I want to wake up and seize the day immediately, but I also want to eat a good breakfast. This could explain why I’m often fashionably late. My morning meal is often the reason I am running a bit behind, I’m a stickler on eating a protein-rich, balanced breakfast and often the preparation takes more time than anticipated.

I’d say about half the month, my meal prep game is strong – I’ve got meats pre-portioned in the freezer and waiting to be tossed into egg scrambles or I’ve made master mixes of my protein mug cakes. But there are admittedly weeks when the frenetic pace of managing work, training and crazy-busy family schedule has me falling off pace. But, thank goodness to one of my new favorite finds for the freezer – Sandwich Bros. Flatbread Pocket Sandwiches in their breakfast flavors.

Packaged individually, family members can grab a Pocket out of the freezer and make a protein-rich breakfast in less than 2 minutes with absolutely no stress or thinking. I don’t think too well before a couple cups of coffee! Another plus, they are “ Really…Really Tasty!”

I love the Egg White & Turkey Sausage variety, this flatbread pocket is filled with a fluffy egg white cheddar omelet and lean Jones® sausage patty. If counting calories, you’ll be happy to learn this breakfast item has only has 150 calories per serving and 4 weight watchers points. The only macro I track is protein, with a goal of 25 – 30 grams per meal. Getting enough protein in the morning helps you start the day right, providing longer-lasting energy, promotes satiety, aids in muscle management, and can prevent unhealthy snacking later in the day.

This yummy Egg White & Turkey Sausage has 11 grams of protein, that’s really good considering only 150 calories! I’ll typically pair this low-cal breakfast entree with a small sugar-free Greek yogurt topped with fruit for another 18 grams of protein. I’m totally winning breakfast, and I only opened a few wrappers!

When I’m feeling fancy, I pull open my produce drawer to see what veggies I have to stuff in my flatbread pocket to add even more nutrition. Today I found spinach and tomatoes! Mushrooms, peppers, zucchini, and onions make yummy stuffers too. Add the veggies to the pocket before or after microwaving, depending on the texture you prefer! It’s so easy!

There are other Sandwich Bros. Flatbread Pocket Sandwiches for breakfast including Egg & Cheese, Sausage & Cheese, and Turkey Sausage and Cheese. They also make other flatbread sandwiches that work for a quick lunch, dinner or snak. Get a COUPON and try them yourself – you can find them at Walgreens, Walmart and Sam’s Club along with other locations. Start the day off right and get that #SandwichBrosSmile

In addition to the COUPON, here’s a deal you don’t want to miss! I’m hosting a giveaway and one lucky entrant will win an entire year’s supply of Sandwich Bros. Flatbread Pocket Sandwiches – 52 free product coupons (to use on 4-ct or 6-ct boxes)! Whoohooo, if you win, breakfast problems will be solved for a good long while! Enter via the Rafflecopter app below:

Awesome #giveaway at thefitfork.com 1 YEAR supply (52 boxes) of @SandwichBros Flatbread Pockets #SandwichBrosSmile #reallyreallytasty @ad

Click To Tweet

a Rafflecopter giveaway

Pumpkin Vanilla Chai Protien Oats + #Giveaway for Hot Cereal / Rice Cooker

Posted on September 22, 2016 by Jennifer FIsher

This post and giveaway sponsored by Hamilton Beach, however all opinions, comments, content and enthusiasm are my own.

One morning this summer I made a family favorite recipe for Pumpkin Protein Muffins. When the kids woke up to the amazingly “autumn” smell of cinnamon, nutmeg and pumpkin baking, they were disoriented. . .. but excited, nonetheless.! “Is it already Thanksgiving, mom? Did we sleep through the first day of school and Halloween and wake up in the middle of the fall holidays?”

By the way, I’m giving away a really awesome Rice & Hot Cereal Cooker from Hamilton Beach this week – this counter top appliance will Change. Your. Life. Hop to the bottom of the post to enter.

That got me to thinking. Why DO we primarily limit cooking and baking with pumpkin to the months of September through December? While fresh pumpkins may be seasonal, the canned puree is equally as nutritious and a heck of a lot more convenient. Pumpkin ( a fab source of fiber, vitamins Vitamin A, and healthy complex carbs) is a veggie I’d like to see more of in my life for the entire year! And, so here I am in September, as cliché as it may be, sharing a pumpkin recipe – but, good gourd, this one is workable into anyone’s busy schedule, 365.

Pumpkin Vanilla Chai Protein Oatmeal – why, hello creamy pie-and-coffee-shop inspired morning concoction that is actually as nourishing as delish. I’ve used a blend of old-fashioned oats mixed with my favorite seeds (hemp, chia, flax, pumpkin – you can tweak as you like) along with pumpkin puree, creamy almond milk, and vanilla protein powder to bring each serving into the approximate 25g protein range which is what I strive for at my morning meal

***Please note, the recipe nutrition will vary based on the protein powder you use (I used Vanilla Whey Isolate from Now Foods) and mix ins (I used the Triple Omega Seed Blend from Now Foods) . With just 288 calories per hearty serving, I’ve kept this sugar-free recipes under 300 calories buy using my preferred cup-for-cup measure sugarless sweetener (Sugarless Sugar Baking Blend from Now Foods).

In a rush? This recipe takes less than 15 minutes to prepare. If you’re in a super morning rush, set everything out in the rice cooker (except the perishables) the night before and finish off in the morning. Oh, and did I mention that there is caffeine built right into this recipe thanks to steeping chai into the liquid used to make oatmeal. It’s genius. Of course, please use caffeine-free tea if you are sensitive.

Did you notice how I alluded to a Rice Cooker? The convenience factor here is that I’ve made this pumpkin oatmeal recipe in a Rice Cooker! You heard me right – rice cookers aren’t just for cooking rice anymore, you can make some amazing recipes in a rice cooker like cheesy grits, steamed salmon with rice and veggies, chocolate cakes and more! I’ve made my recipe in the 4-20 Cup Rice and Hot Cereal Maker from Hamilton Beach, it’s the best small kitchen appliance evahhhhh! I’m giving one away, jump to bottom of post to enter!

I resisted getting a rice cooker for a really long time, thinking it would just hog up space in my cabinets and rarely get used – not the case! It’s more of a “multi” cooker than a “rice” cooker and I it at least once a week to prepare a meal for the family – even my teens know how to make simple recipes for dinner in it. Plus, with a 20-cup capacity, it’s perfect for meal planning – I often double or triple my batches of rice, quinoa, oats or whatever I have going in in the cooker and then freeze portions for later in the month. It’s a busy mom’s best friend!

Make pumpkin protein oats + enter my multi-purpose Rice Cooker giveaway @hamiltonbeach #spon

Click To Tweet

Have you cooked anything unusual in a rice cooker? What is your favorite fall flavor? Should pumpkin be a year-round thing? Please share in the comments – XOXO, Jennifer

Enter Giveaway Here:

a Rafflecopter giveaway

Pumpkin Vanilla Chai Protein Oatmeal (Rice Cooker)

Prep Time

2 mins

Cook Time

13 mins

Total Time

15 mins

Enjoy the delicious flavor of pumpkin in a warm and nourishing bowl of oatmeal that has been pumped up with protein powder and seeds. Whips up in 10 minutes in rice cooker!

Cuisine: American

Servings: 4 servings

Ingredients

1 cups unsweetened Vanilla Almondmilk
1 1/4 cup water
3 chai tea bags
1 1/2 cups old fashioned oats
1/4 cup "nutrition boosts" like seeds, nuts, etc I used blend of chia, hemp and flax seeds (can sub additional 1/4 cups oats)
1 cup vanilla protein power of choice I used a whey
1/4 cup “cup-for-cup” measure equivalent sugar baking blend
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup unsweetened pumpkin puree (not sugary pie filling)
Optional Garnishes Greek yogurt, pumpkin seeds, honey pecans, etc.

Instructions

Add almond milk, water and tea bags to large glass measuring cup and microwave until hot, approximately 3 minutes. Remove from microwave and let steep another 3 minutes. Discard tea bags and set liquid aside.
In bowl of rice cooker, add oats, nutrition boosters (seeds, etc), protein powder, sugar substitute, cinnamon and nutmeg. Mix together until combined.
Add pumpkin to bowl and pour in milk/tea mixture. Mix together until everything combined.
Put lid down on rice cooker. Set timer for “heat/simmer” for 5 to 10 minutes until thickened to desired consistency. I prefer mine thicker!
Serve warm in bowls with Greek yogurt and pecans or other garnishes. May store leftovers in refrigerator for days or in freezer for 6 months.
To make in microwave, place all ingredients in 2 quart lidded casserole and microwave on high for 4 to 6 minutes, stirring halfway.

thefitfork.com

The Fit Fork

Tag Archives: protein

Artichoke Blue Cheese Baked Eggs for Holiday Brunch

Easy Seared Ahi Tuna with Rainbow Winter Veggie Toss

Apple Walnut Quinoa Crunch + More Healthy Candy Recipes

Smile at Breakfast with Sandwich Bros. Flatbread Pockets – Win a Year’s Worth!

Pumpkin Vanilla Chai Protien Oats + #Giveaway for Hot Cereal / Rice Cooker