Tag Archives: soup

Paleo Butternut Squash Crab Bisque + Start of Holiday Shopping

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Paleo Butternut Squash Crab BisqueI love me some soup in colder weather and finally it feels like autumn has arrived in Austin – so bring on the soups, bisques, broths, stews, chilies, cioppinos and other steaming hot heaven in a bowl. A soup that always catches my attention when I’m out running errands is the Butternut Squash Crab Soup from Whole Foods – I indulge in a to-go carton every once in a while but I’d be so much happier if it was more Paleo-friendly.  So, out with the dairy cream and in with the coconut milk, it’s an easy swap that keeps my recipe for Paleo Butternut Squash Crab Bisque a rich and creamy winner.

Paleo Butternut Squash Crab Bisque

Enjoy a nice, big bowl for dinner – or pour into a thermos for lunch at work or a warming treat in the football fan stands. If you can’t find or afford the crab, small salad-sized shrimp from the frozen aisle make a pretty darn good substitute.

 

Songa Designs Bella & Bling CuffAlso, with the holidays coming up, I want to share with you a fabulous gift idea for the women in your life — like a mom, sister, special aunt or best running friend. Even though it seems waaaay to early to start holiday shopping, it’s really not — the craziness of the season sneaks up so fast and I hate to be scrambling for last-minute gift ideas. So, how about a piece of gorgeous, artisan-made jewelry from Songa Designs?! I’m totally loving this Bella & Bling cuff bracelet, it’s a little tough and a lot pretty — and better yet, it’s made with natural fibers and reclaimed stones by women in Rwanda who built up this business to self-empower and create a better life. Be part of this circle of extraordinary women and check out the lookbook — if you’d like to order,use FITFORK15 at checkout for 15% off through Dec. 16th.

LOVE: Paleo Butternut Squash Crab Bisque & @SongaDesigns Cuff

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Soup or salad — or both? Have you started holiday shopping yet? Please share in the comments below – XOXO, Jennifer

 

Paleo Butternut Squash Crab Bisque
Print
Paleo Butternut Squash Crab Bisque
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 
Warm up with a mug full of this delicious crab bisque brimming with the natural sweetness of apple along with my favorite winter squash.
Course: Appetizer, Main Dish, Soup
Cuisine: American
Servings: 4 servings
Ingredients
  • 1 tbsp coconut oil
  • 1 med sweet onion, chopped
  • 1 large Granny Smith apple, peeled & chopped
  • 2 tsp minced garlic
  • 1 16-oz package (16-oz) package frozen butternut squash cubes, thawed
  • 1 15 to 16 oz can full fat coconut milk
  • 1 cup seafood stock
  • 3/4 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp cayenne pepper
  • 12 oz lump crab meat
  • Garnish: minced Italian parsley
Instructions
  1. Add coconut oil to large stock pot and heat over medium heat.
  2. Saute onion and apple for 5 to 10 minutes, or until softened, stirring constantly.
  3. Add garlic and sauté until fragrant, about 1 to 2 minutes.
  4. Add butternut squash, seafood stock, coconut milk, and cinnamon; bring to a boil.
  5. Cover, reduce heat to low, and simmer for 45 minutes.
  6. Blend with immersion blender until smooth, and season with salt, black pepper and cayenne – adding more or less, to taste.
  7. Stir in lump crab meat and continue to simmer soup for approximately 5 minutes or warmed through.
  8. Garnish with chopped Italian parsley and additional sprinkle of cayenne.

10 Reasons to Give Thanks for Sweet Potatoes and 9 Recipes

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10 Reasons to be Thankful for Sweet PotatoesPerhaps the official vegetable of the holiday season, sweet potatoes are a delicious addition to a healthy diet any day of the year.   It’s easy to eat well with sweet potatoes — they are packed with essential vitamins, minerals and other important nutrients that are naturally designed to help your body attain peak performance.  If you don’t like sweet potatoes, keep an open mind (and mouth) and look beyond your grandmother’s icky-sticky, marshmallow sweet potato casserole — there are so many delicious ways to enhance the taste of this sweet, mildly earthy tuber. In a list I originally compiled for Core Power, here are my top 10 reasons to be thankful for the humble sweet potato — my favorite reason may be #5 – a healthy source of complex carbohydrates. Unless logistically impossible, I always include sweet potato with my night-before-a-big-race meal. Also, don’t forget to read down to discover my collection of Family Favorite Sweet Potato Recipes:

  1. Inexpensive Eats: The cheap price tag on sweet potatoes (less than $1/lb.) chops the “it costs too much to eat healthy” argument to the core.
  2. Year-Round Availability: While peak season for sweet potatoes is in the fall, this produce department staple is easy to load-up on year round thanks to a long shelf life and global economy.
  3. Stockpile Friendly: Don’t rush out and buy a lifetime supply, but do fill your cart when you see a sale — sweet potatoes stay good in the pantry for a season or two. Freshness can be maintained for up to six months when stored in a pantry, cabinet, unheated garage or other dark, cool space ideally in the 50 F degree range.
  4. Versatile Veggie: Sweet potatoes are awesome baked and eaten plain or can be cooked with much for creativity. Try them mashed, grilled in planks, oven-roasted in wedges, or add chunks to salads, stews and sandwich wraps. Sweet potato puree also adds lots of interest to smoothies, soups and baked goods. See my round-up of personal sweet potato recipes below!
  5. Healthy Complex Carbohydrates: Natural sugars in sweet potatoes are the “good” kind of carbs that are slowly released into the blood stream, providing sustained and balanced energy to fuel your body and brain. No blood sugar spikes and subsequent sugar crashes with this tasty tuber!
  6. Amazing Antioxidants: Orange-fleshed sweet potatoes are a super source of beta-carotene (from vitamin A) that can help protect eyes and damage from the sun, among other things. Purple-fleshed sweet potatoes feature powerful anthocyanins which have important antioxidant anti-inflammatory properties.
  7. Vitamin Rich: Sweet potatoes are packed with vitamins, high in vitamin A, vitamin B5, B6, thiamin, niacin and riboflavin. In fact, this veggie offers 100 percent of the daily value for Vitamin A, a powerhouse shown to be beneficial for anti-aging, eyesight and cancer prevention.
  8. Quercetin Factor: Quercetin, a dietary flavonoid, is abundant in sweet potatoes. Studies have shown that quercetin can help lower LDL cholesterol, reduce inflammation and serves as a natural antihistamine to fight seasonal allergies. Additionally, studies on athletes have shown that this phytochemical bolsters health during the 3 to 72 hour window of impaired immunity following heavy training and also may help increase endurance.
  9. Potassium: Potassium is a mineral that helps your body balance fluids and minerals, maintain a health blood pressure, and keep your neuro-muscular system function normally. A medium, baked sweet potato offers about 450 mg of potassium (about12 percent of your daily value) — even more than the famous banana!
  10. Iron: Grown under the soil, sweet potatoes are a great source for iron, a mineral needed for oxygen delivery throughout the blood system. A surprising number of athletes are low in this important mineral (foot strike can actually be a contributor to deficiency) and an iron boost can help restore energy, resistance to stress and optimal immune functioning.

Family Favorite Sweet Potato Recipes for Thanksgiving, Holidays and everyday weeknight dinners.

Cinnamon Chicken Cashew Sweet PotatoI also love this no-recipe “recipe” from the CookingLight.com blog, Simmer & Boil — Cinnamon Chicken and Cashews on Baked Sweet Potato. Just toss a half-teaspoon or of ground cinnamon with warmed shredded chicken, pile on top of a baked and fluffed sweet potato, sprinkle with cashews and dig in!  What an quick and easy solution for busy weeknight dinners during the holiday season!

 

10 Reasons to Give Thanks for Sweet Potatoes + 9 Recipes #CLbogger @Cooking_light

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What is the one Thanksgiving dish you can’t live without? Do you have any big plans for the holiday?  Please share in the comments below – XOXO, Jennifer

 

Thai Coconut Shrimp with Finger Limes ( a freaky little fruit )

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Finger Lime Coconut Shrimp Soup made in the style of Tom Kha Gai

What do you do with these weird little limes? They’re called Finger Limes and also “citrus caviar” because of the caviar-like bubbles of tangy citrus pulp on the inside. Exotic fruit afficianaos describe the favor as “tart, lemon-lime with slight herbaceous notes.”  These little-bitty limes hail from Australia’s coastal and rainforest areas – but are also now grown as a specialty product in California.Finger Lime - Citrus CaviarAn enthusiastic citrus-squeezer could make mini margaritas, but I’m saving that as treat to look forward to after my Spartan Beast Dallas race on October 31st (talk about a scary Halloween)!  Tonight I’m sharing a version of a favorite soup, Tom Kha Gai – you know, that spicy Thai soup with chicken and coconut milk. But, I’m doing huge shrimp and lots of limes – it’s a winner, winner for an easy and exotic dinner. You’re going to love this Thai Coconut Shrimp Soup with Finger Limes, especially now that the weather is cooler. If you don’t have finger limes, just swap in two limes sliced thinly and then into quarters. Also, I’ve used a LOT of Instantly Fresh herbs in here (so convenient and next best thing to fresh) — but feel free to swap in fresh chopped if you prefer.Thai Coconut Shrimp Soup with Finger Limes

Get a Bowlful of Thai Coconut Shrimp Soup with Finger Limes #FearNoFruit #Fitfluential

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What is your favorite soup? What is your favorite Thai dish? Would you eat soup for breakfast? What’s the weirdest fruit you’ve ever tried? Please share in the comments — XOXO, Jennifer

Finger Lime Coconut Shrimp Soup made in the style of Tom Kha Gai
Print
Thai Coconut Shrimp Soup with Finger Limes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
This delicious Thai soup is a quick fix and satisfies tastes for spicy and slightly sweet! The finger limes are a delicious addition that makes dinner pop. If you don't have finger limes, just swap in 2 regular limes sliced thinly and quartered.
Course: Main Dish
Cuisine: Asian
Servings: 4 servings
Ingredients
  • 1 tbsp coconut oil
  • 1/2 pint finger limes, sliced thin with peel on
  • 1 lb large shrimp, peeled and deveined but leave tail on
  • 1 15-ounce can lite coconut milk (NOT the coconut milk sold as a beverage in the chilled section)
  • 8 ounces seafood or vegetable stock
  • 1 tbsp Instantly Fresh lemon grass or fresh chopped
  • 1 tsp fresh grated ginger
  • 1 small thai chile
  • 1 tsp Instantly Fresh Mint or fresh chopped
  • 1 tsp Instantly Fresh Basil or fresh chopped
  • 1 tbsp fish sauce
  • salt to taste
Instructions
  1. Add coconut oil to medium-sized stock pot and saute for approximately 1 minute, or until softened. Add stock to pot along with lemongrass, ginger, mint, basil, chili, and limes.

  2. Simmer for 10 minutes. Add in the coconut milk, fish sauce and peppers/spices and simmer for another 10 minutes. Salt to taste.

  3. Add in the shrimp and simmer for 8-10 minutes. Serve warm.

6 Soups for Runners and Spartans

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Even though I’ve been running and working out in the beautiful warm weather that’s been gracing Austin for the last several days, the chill of winter is expected to return over weekend – it’s my guess that Jack Frost is moseying over from the Snowpocolypse on the East coast. Although, we won’t get mountains of snow (actually, not even a freeze at all), this cold-weather wimp will be tempted to stay under the blankets and skip even her civilized late-morning run.   That is, unless I know I have soup waiting for lunch!

Soups and Stews for Runners - TheFitFork.com

After a long run in cold weather, nothing warms up my body and nourishes my soul more than a big bowl of soup.  Who wants to think about making a complicated meal when road weary, starving and chilled to the bone? That’s why I like to have a big batch of homemade soup waiting in the slow cooker or ready to simmer on the stovetop the minute I walk in the door.  Warmth and convenience aren’t the only reason why soup is great for runners — soup is also an easy, one-dish recovery meal that features the right mix of carbohydrates, protein, and healing vitamins and minerals. Eating soup after a workout refuels your tank with healthy food and the extra liquid helps restore hydration!  I’m sharing six soup and stew recipes that are in constant rotation at my house during the cold-weather running seasons — each is easy to make and tastes just as good (if not better) as leftovers.

  1. Wilted Greens, Beans & Beef Meatball Stew
  2. Black Bean & Pumpkin Soup
  3. Chipotle Squash & Chickpea Soup
  4. Southwestern Sweet Potato Soup
  5. Hatch Green Chile Chicken Enchilada Soup
  6. Lightened Yet Still  “Loaded” Baked Potato Soup
This is my favorite race photo ever - Zooma Half Marathon 2013 -
This is my favorite race photo ever – Zooma Half Marathon 2013 – I WON! !

Now that one of my favorite races (3M Half Marathon) has come and gone for the year, I can focus on my upcoming events. Of course, there is the Capitol 10k later this spring (I’m going to try to peak for this one) and the Zooma Women’s Race Series in Austin on March 28th – I’m a Zooma Ambassador again for the 4th year and will be running the half marathon – they also offer a 10k and 5k. This is a fun and supportive race for women of all abilities (and men, you’re invited too) – afterward there is just an awesome party with lots of Texas Hill Country hospitality, including music, wine and massages. Come out and join me – use the discount code JENNIFER15 at registration and get 10% off the fee for any race distance.

Core Power Workout

Oh, and did I tell you that I’m running the Spartan Race in a few months when it comes to Austin. It’s a good thing that the Spartan is in May and it won’t be cold — no soup required afterward, but maybe a cold beer! I better start practicing my obstacles ASAP! Check out the workout —>

Spartan has a ton of stuff going on right now including a newly launched podcast that shares epic stories of success – ‘Spartan Up!’  If you are totally into obstacle racing, you can get hooked up with a Spartan Season Pass that offers unlimited racing, ability to sign up in any heat including elite, special travel discounts and more.   

Save 20% on spartan race code: UBST24-TK88D27
spartan women

Dinner Stampede – Southwestern Steak Chili #Recipe

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Southwestern Steak Chile - TheFitFork.com

Ring-ding-ding! Come and get it – I’m serving up Southwestern Steak Chili for dinner and you are about to miss it. A big bowl full of this hearty goodness will squash your “hangries” and fuel you up for whatever adventures you’ve got coming up – whether that’s just some causal mechanical bull riding or running roughshod right over a marathon goal (speaking hypothetically, of course).

Mechanical Bull Riding

Nutritious ingredients magnified by down-on-the-ranch seasonings create wonderful smells while simmering on the stove top – expect a stampede to the dinner table. Folks I know usually make chili with ground beef, but this easy recipe takes it to a whole ‘notha, fork-slinging level with beef stew meat. Meat labeled beef stew is whatever your butcher feels like cutting up that day. So, if you are looking to save a buck and want some control over what you’re eating, try sirloin or round for a lean option or chuck if you want juicier, fall-apart action.

southwestern steak chili with muir glen fire roasted tomatoes

I’ve used a can of pinto beans (hubby likes these best) and a can of black beans (my favorite) – but you can use whatever variety you prefer including the traditional kidney bean.  Chipotle chile powder is my ace in the hole in this pot of chili. I mix up a blend of standard chili powder along with some chipotle power to add smoky undertones – chipotle peppers are just smoked jalapenos. Oh, and an awesome way to boost up the smoky, roasted flavor is to use canned fire-roasted tomatoes – this post isn’t sponsored, but Muir Glen makes a great organic option.

Pot of Southwestern Steak Chili from TheFitFork.com

Southwestern Steak Chili Recipe

  • 1 tablespoon olive oil
  • 2 lbs beef stew meat in 1 to 1 ½ chunks (or cut your own from sirloin or round)
  • 1 large onion, chopped
  • 1 tablespoon chili powder
  • 1  teaspoon ground chipotle chile powder
  • 1 teaspoon ground cumin
  • 1 tablespoon minced garlic
  • 1 (12-ounce) bottle or can Mexican beer
  • 1 (28-ounce) can diced fire-roasted tomatoes, undrained (I used Muir Glenn)
  • 1 (15-ounce) can chile or pinto beans, rinsed and drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (7-ounce) can salsa verde
  1. Heat olive oil in large Dutch oven over medium-high heat. Add cubed stew beef and cook 5 minutes or until browned, stirring gently. Remove from pan.
  2. Add chopped onion to pan and sauté 3 – 4 minutes or until softened.  Add garlic, chile power and cumin to pot and saute for an additional 1 minute, stirring constantly. .
  3. Add beer, scraping pan to loosen browned bits. Return beef to pan. Stir tomatoes, beans and salsa verde; bring to boil.
  4. Cover Dutch oven, reduce heat and simmer approximately 90 minutes or until beef begins to fall apart with fork.
  5. Serve with favorite chile topping such as sour cream, shredded cheese, chopped cilantro and crumbled tortilla chips.
  6. Serves 6 – 8.

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What kind of chili person are you — beans, no beans, beef, turkey, vegetarian, etc?