Raspberry Walnut Wheat Berry Salad with Grilled Chicken

Posted on July 16, 2015 by Jennifer FIsher

Berry delicious! Are you craving a dinner that is bursting with seasonal yumminess, simple to pull together and healthy with an exclamation point? My recipe for Raspberry Walnut Wheat Berry Salad with Grilled Chicken is all these things — plus it’s gorgeous enough for outdoor entertaining.

I first made this recipe for the Living Litehouse blog at LitehouseFoods.com; it builds on the flavors of their vibrant Raspberry Walnut Vinaigrette. This elegant entrée salad features all the food groups with spinach, grilled chicken breast, raspberries, walnuts and wheat berries all playing nicely together. What, you’ve never eaten wheat berries?! This versatile whole grain has a sweet, nutty taste and pleasant, chewy texture – a nice swap for brown rice when you’re looking to bust out of a rut. Wheat berries are also a great source of vitamins, fiber and other essential nutrients – and offer healthy source of carbs to fuel your day.

You can also layer up all the ingredients into a jar salad to take to work or to refuel right after a gym session. Starting by pouring dressing in the bottom of the jar, then layer up everything in order of “sturdiness and wiltability” – meaning the wheat berries go next and then the delicate spinach up top. When you’re ready to eat lunch, just shake-shake-shake the jar and pour out on a plate (or eat straight from the container, it’s one less dish to clean)!

If you can’t find the Raspberry Walnut Vinaigrette from Litehouse Foods, then try this homemade Raspberry Dressing recipe that first appeared in Southern Living.

Raspberry Walnut Wheat Berry Salad with Grilled Chicken

Prep Time

10 mins

Total Time

10 mins

Make life easy and grill chicken ahead of time or substitute rotisserie chicken from the deli that has been cut up into chunks!

Course: Fruit, Main Dish, Salad

Cuisine: American

Servings: 4 servings

Ingredients

1 cup cooked wheat berries cold or at room temperature
1/2 cup ½ cup Litehouse Foods Raspberry Walnut Vinaigrette (divided) or make own dressing
8 cups fresh baby spinach leaves
12 ounces grilled chicken breast
1/3 cyo chopped green onions (bulbs and tops)
1 pint fresh raspberries
1/4 cup walnut halves or pieces
2 ounces feta cheese crumbles

Instructions

In small bowl, mix together the cooked wheat berries with ¼ cup of Raspberry Walnut Vinaigrette. Set aside.
Add spinach to large bowl. Toss with dressed wheat berries, grilled chicken strips, green onions, raspberries, walnuts and feta.
Serve with remaining ¼ cup dressing.

Grilled Apricot Kale Salad #SaladRevolution

Posted on May 17, 2015 by Jennifer FIsher

If you don’t pay attention, you might miss apricot season – that would totally be the pits! This small, delicate stone fruit is at its peak from May through mid-June and is such a tasty little treat. A cup of sliced fresh apricots has less than 80 calories and provides a natural, unprocessed source of complex carbohydrates — the “good “ kind of carbs that give your body and brain quick energy for doing stuff – fun stuff like running, yoga, CrossFit and playing with your kids along with necessary evils like folding laundry, vacuuming . . . uh, and thinking rationally while stuck in rush-hour traffic.

When greedily hoarding selecting apricots at the grocery store or farmers’ market, keep in mind that this stone fruit doesn’t ripen with sweetness any further after picking. Look for fruit that is moderately soft but not squishy, unblemished and lightly scented with that famous fragrance. I usually gobble up my fresh apricots right away, but they will stay fresh on the kitchen counter for a couple days – after that, stick them in the fridge to give them a couple extra days of edible enjoyment.

Y’all know I love my grill and decided why not throw some apricots on there and see what would happen. Fabulous, good, yummy things happened as my apricots, brushed only with olive oil and sprinkled with a tiny bit of sea salt, softened and caramelized to perfection. I ate some right off the grates and had a few with my Greek yogurt for dessert – but the highlight of my fruit grilling was the Grilled Apricot and Feta Kale Salad with Organic Raspberry-Lime Vinaigrette I created for my friends at Litehouse Foods.

So many vibrant colors and healthy ingredients to swoon over in this salad including kale, raspberries, Marcona almonds, feta and more. Perfect for your late spring and summer entertaining or wow them at a pot luck. Add some shrimp or chicken to make this an entrée salad. Definitely a timely and soon-to-be-trending salad! Share your innovative salad recipe and tag @litehousefoods and #SaladRevolution on Instagram, they’ll send you a $1 off coupon good on their fit and fresh dressings, cheese, dips, and herbs.

I’ve been taking a break from the roads every now and then and heading to the trails — they are so gorgeous this time of year in Austin and we have 20+ miles of trails in my neighborhood!

Try my Grilled Apricot and Kale Salad and join in the #SaladRevolution @LitehouseFoods #Fitfluential #EatClean

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Do you like to run or hike on trails? What is the biggest challenge for you — location, terrain, allergies, critters, etc?

What is a unique ingredient you like to put on salads? I’m ALWAYS on the hunt for new ideas, so please share in the comments.

Chocolate Raspberry Coconut Chia Pudding with Unsweetened Almond Milk

Posted on February 24, 2015 by Jennifer FIsher

This post is sponsored by Almond Breeze Almondmilk.

I’ve really grown to love almond milk as a staple in my healthy diet. I’m not lactose intolerant nor do I have any other concern about dairy milk, but I find that the addition of almond milk makes a tasty alternative in my cooking, baking and smoothie-making. My absolute favorite “flavor” is unsweetened vanilla. With no added sugar, I am in control of how I want my milk or recipe outcome to taste and what type of ingredients I’ll use to do so. I will admit, in the winter, I do have cravings to mix in stevia-sweetened chocolate syrup – it makes a rich, creamy and low-calorie treat. It’s hard to believe, but one cup of Unsweetened Almond Breeze Almondmilk just has 30 calories – and, it has no saturated fat or cholesterol and is low on the Glycemic Index.

In addition to mugs of hot chocolate, I can’t tell you how many smoothie creations I’ve made with unsweetened almond milk as the base. Pear Maple Chia Smoothie, Watermelon Chia Smoothie, Creamy Cranberry Orange Smoothie and dozens upon dozens more. Making a smoothie is such an easy way to refuel after a good run – but I was looking for a new snack to have waiting and ready after an unseasonably warm trail run last week (it’s now cold again, ugh). Pairing chia seeds with almond milk seemed like the perfect way to pump of the protein for muscle recovery . . . seeing as I did it so often in my smoothies!

Just like unsweetened almond milk, there’s so much love about chia seeds. These little guys are an abundant source of Omega 3 fatty acids, surprising high in protein, and rich in other vitamins and minerals like calcium. I’ll be the first to admit, the gelatinous texture of chia seeds – even just the word gelatinous – freaks me out a little. However, blend in some chocolaty cocoa and raspberries and all of a sudden the mouthfeel is marvelous. This recipe makes a stunning and super sensible dessert and is so nutrient-packed; it even gets my approval for breakfast.

Chocolate Raspberry Coconut Chia Pudding #Recipe @almondbreeze #ad

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Chocolate Raspberry Coconut Chia Pudding

Prep Time

3 mins

Total Time

8 hrs 3 mins

Rich cacao powder and raspberries are perfectly paried -- add chia seeds and almond milk and you have a dessert that is creamy, dreamy and a delight for your healthy diet. Unsweeted almondmilk makes a great base that lets you choose how much sweetness to add.

Course: Breakfast, Dessert, Snack

Servings: 3 1/2 cup servings

Ingredients

Chocolate Chia Pudding Layer:

9 tablespoons Unsweetened Almond Breeze Almondmilk equals 1/2 cup + 1 tablespoon
2 tablespoons chia seeds
1 1/2 tablespoons cocoa powder
3 packets stevia

Rasberry Chia Pudding Layer

12 frozen raspberries
1/2 cup Unsweetened Almond Breeze Almondmilk
2 tablespoons chia seeds
2 tablespoons unsweetened flaked coconut
3 packets stevia

Instructions

Set out two 1-pint microwave-safe containers with tight-fitting lids. In first container, add ingredients for chocolate pudding layer. Secure lid tightly and shake vigorously to combine.
In second container, add raspberries and thaw in microwave on defrost for about 30 seconds, or until thawed and juices released. Use fork to mash up raspberries. Add remaining ingredients for raspberry pudding layer fasten lid and shake until combined.
Set both containers in the refrigerator for at least 8 hours or overnight. To serve, spoon puddings in alternate layers. Top with additional raspberries and coconut. Makes about 1 1/2 cups.

Girls’ Night In – Trop50 Raspberry Acai Sipper with Coconut-Mint-sicles

Posted on April 22, 2014 by Jennifer FIsher

You’re invited over to work up a sweat to old-school aerobic DVDs and Girl s CrossFit WOD. After well, enjoy healthy refreshments including a delicious mocktail made with Trop50 Raspberry Acai!

Oh, it’s always good to get together with my girlfriends. However, we’re not the head-out-to-a-bar types or even really much of book club babes, but the one thing we have in common is that we all like to run, workout and reward ourselves with healthy refreshments!

My idea of a fun “Girl’s Night In” is inviting my besties over for some fun, maybe putting in a retro workout DVD like a Denise Austin or Jane Fonda – oooh, break out the leotards and leg warmers. However, though my friends don’t care, hosting at my house might mean having to clean up and move the furniture around for our lunging, lifting, buns-of-steel fun. So, instead I’m recommending we meet up for “Girl’s Night In” at the CrossFit box, no sweaty men allowed.

After the old-school aerobics, we’ll kick up the fun with a girl-powered workout – oh, I don’t know, maybe something like this Girls’ Night WOD below:

As for refreshments, there will be no heavy lifting – just some fresh veggies and dip, some deviled eggs and easy to make smoothies and drinks featuring Trop50 Raspberry Açaí juice. I was very excited to learn that Trop50 has the great taste and goodness you expect from Tropicana, but with 50% less sugar and calories and no artificial sweeteners. Each 8 ounce serving has loads of antioxidants, more than a day’s worth of vitamin C and is a good source of vitamin E — all for only 50 calories and 10 grams of sugar.

Check out the gallery of drinks at the top of the post that feature Trop50 Raspberry Açaí along with some healthy smoothies I like to make at home. Although whipped up without alcohol, these drinks still taste special and celebratory without the next-day headache and regrets. While the “idea” of an adult beverage sounds appealing, my body always rebels – I try to remember that everything I eat or drink is either fueling performance or feeding disease.

Here’s a special sipper I’ve developed with Trop50 Raspberry Açaí. It’s so light and refreshing after a workout and I love how it’s keeps the fun in motion — dip and swirl the frozen pop around and enjoy! Pre-freeze the “mint cubes” the night before and playing bartender will be a breeze.

Raspberry Açaí Sipper with Coconut-Mint-sicles Recipe

2 10 -12 oz bottles coconut water
Mint springs
10 small wooden skewers
2 tbsp. colored cocktail rim sugar
1 59-oz bottle Trop50 Raspberry Açaí

Pour coconut water evenly into 10 large ice cube molds, small ice pop molds or small Dixie cups. Top with mint leaves. Place in freezer for about 1 hour until firm enough to hold wooden skewer or ice pop stick upright. Continue to freeze until solid.

Wet the rims of 10 glasses; dip rims in cocktail sugar. Pour beverage evenly among glasses (just under 6 ounces per glass). Remove mint pops from molds and place one in each drink. Garnish with additional mint, if desired. Serves 10.

Coconut Mint-sicles for your Girls’ Night In drink!

For more inspiring ideas, visit the Trop50 collection on Foodie.com

Disclosure: Compensation was provided by Trop50 via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Trop50.

Cottage Cheese, Please! Lemon Chia Tea Cakes with Berries Recipe #GlutenFree

Posted on April 2, 2014 by Jennifer FIsher

The following post is sponsored by Fitfluential LLC on behalf of Daisy Cottage Cheese.

Today, it’s cottage cheese, please! But, as I kid, I expressed my displeasure with this curd-style dairy product with the same gusto that was reserved for having blood drawn, getting grounded, having to babysit my brother instead of hang out with friends — no, please, please, please don’t do this to me! Crying, screaming, gnashing of teeth and so on. Boy, how times change! I barely wince at a needle prick, never get in trouble with my parents anymore and would welcome the opportunity to spend more time with my brother. And . . . as you probably have guessed, I now love cottage cheese!

When I headed down to the store to get my carton of Daisy Cottage Cheese, I noticed that the brand has rolled out new packaging – it’s so catchy with the white carton, blue lid and signature flower. It’s easy to figure out if you’re buying delicious full-fat Daisy (dark blue lid) or low-fat Daisy (light blue lid) — these little details matter, especially if I’m in a rush! But a great carton isn’t the only #DaisyDifference when it comes to stacking up this product against similar seeming cottage cheese brands on the shelves. Daisy Cottage Cheese just plain uses better ingredients (and fewer) than the competition. Made from only four ingredients, this stuff is straightforward and simple – just the way it should be. I feel confident serving Daisy to my family knowing it isn’t gunked up with unnecessary additives, preservatives and thickeners.

Nutrition Label for Daisy Low-Fat 2% Cottage Cheese

What I’ve found as a mom and athlete is that cottage cheese is a great way to pack a wallop of protein into any meal of the day– even snacks and treats! Did you know that a ½ cup serving of 2% Daisy Cottage Cheese has just 90 calories and 14 grams of protein – getting me well on my way to achieving my daily protein requirement. As a runner and fitness enthusiast who often works out two times a day, I require extra protein to help my body recover and rebuild muscle. It’s so easy to add cottage cheese to a smoothie, a salad, or on top of a baked potato – I even blend up cottage cheese to transform it into a creamy sauce and silky, smooth baking ingredient. Plus, since our family is on a budget, I really appreciate the value that cottage cheese offers as a protein source.

In honor of spring and all its fresh flavors, I whipped up this yummy batch of Lemon Chai Tea Cakes with Berries. It’s a healthy dessert that is balanced with protein – actually, I think it would also be great for breakfast! As a bonus, this recipe is gluten-free and doesn’t have a lot of added sweetness – only a bit of honey and lemon curd.

Lemon Chia Tea Cakes with Berries Recipe

2 cups gluten-free oat flour
2 teaspoons baking powder
2 tablespoons chia seeds
1/2 teaspoon salt
1 ½ cup 2% Daisy Brand cottage cheese
¼ cup fresh lemon juice
¼ cup lemon curd
¼ cup honey
1 teaspoon vanilla
2 large eggs
2 tablespoons coconut oil, melted

Sauce and Garnish

½ cup 2% Daisy Brand cottage cheese
¼ cup lemon curd
Blackberries and raspberries

In large bowl, mix together oat flour, baking powder, chia seeds and salt until combined.
In blender, mix together cottage cheese, lemon juice, lemon curd, honey, vanilla, eggs and oil until smooth.
Mix wet ingredients into dry ingredients, stirring until just combined but not over mixing.
Spoon batter into 4 free-standing paper baking cups (4” diameter) or 8 standard size muffin tins.
Bake for approximately 20 – 25 minutes, or until toothpick inserted into center pulls clean.
While muffins are baking, make sauce by adding ½ cup cottage cheese and ¼ lemon curd in blender; blend until smooth.
To serve, spoon sauce over cooled tea cakes and top with berries. Serves 4.

Don’t Miss the Twitter Chat with Daisy Cottage Cheese

Find out how to “Power Your Way Through the Day” with cottage cheese, a versatile protein source for breakfast, lunch, dinner, snacks – as well as for workout fuel and recovery. I can’t wait to learn more about the benefits of cottage cheese from the experts and find out some of the Fitfluential community’s favorite recipes.

Twitter Chat:
Hosted by: FitFluential
Date: April 10, 2014
Theme: Power Your Way Through the Day
Time: 9:00 pm EST
#DaisyDifference

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Tag Archives: raspberry

Raspberry Walnut Wheat Berry Salad with Grilled Chicken

Grilled Apricot Kale Salad #SaladRevolution

Chocolate Raspberry Coconut Chia Pudding with Unsweetened Almond Milk

Girls’ Night In – Trop50 Raspberry Acai Sipper with Coconut-Mint-sicles

Cottage Cheese, Please! Lemon Chia Tea Cakes with Berries Recipe #GlutenFree