Tag Archives: southwestern

Ancho Chile Honey Granola on Summer Tomato Salad

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Ancho Chile Honey Granola adds a sweet and savory crunch to soups, salads, baked fish and more.If someone says “granola” and do you instantly think sweet, crunchy and  . . . spicy?  Probably not, but I’m here to share my recipe for Ancho Chile Honey Granola — it might just be the most delicious and versatile granola recipe ever. The secret is a dash of ancho chile powder — don’t worry, ancho chiles (referred to as poblano peppers when fresh) aren’t super hot, they are the sweetest of the dried chiles and most commonly used in authentic Mexican cooking.

Tomato Salad with Ancho Chile Honey Granola

Ancho Chile Honey Granola can be made in a skillet on the stove top in less than 10 minutes. Packed with pumpkin seeds, almonds, chia seeds, this easy granola recipe is a fantastic way to get the benefits of the heart healthy fats that nuts and seeds offer.It’s lightly sweetened with honey to complement the mild ancho heat.Use the savory-sweet granola to top a tomato salad (as pictured), to add a crunch factor to green salads, atop soups, as a crispy topping on baked fish or chicken — or simply eaten straight out of the container!

 

Ancho Chile Honey Skillet Granola ingredients

Oh, and you’re going to LOVE that it’s super easy to make — just requiring 10 minutes in a skillet on the stove top rather than the lengthy baking of traditional granola recipes. I originally created this recipe for the Living Litehouse Blog at LitehouseFoods.com, check it out — I’m a big fan of their Instantly Fresh Herbs.

Ancho Honey Skillet Granola for Salads, Soups and Snacks #fitfluential #LivingLitehouse

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Have you every tried a savory granola? What is your favorite flavor of granola — spicy or sweet?  Please share in the comments below? XOXO, Jennifer 

 

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Ancho Chile Honey Granola
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Add a slightly spicy, slightly sweet kick to your salads, soups and entree recipes with this savory granola -- also great for a "right out of the bag" snack.
Course: Condiment, Salad, Snack
Cuisine: Southwestern
Servings: 6 servings
Ingredients
  • 3 tablespoons coconut oil
  • 1/2 cup raw pepita seeds (pumpkin seeds)
  • 1/2 cup raw slivered almonds
  • 2 - 4 teaspoons ancho chile powder
  • 3 tablespoons honey
  • 1 cup old fashioned oats (Gluten Free if needed)
  • 2 tablespoons chia seeds
  • 1 tablespoon dried cilantro I used Instantly Fresh brand from Litehouse
  • 1 teaspoon course sea salt
For Salad
  • 2 large beefsteak tomatoes appox. 1 1/2 lbs
  • 1/2 cup light ranch dip Opadipity by Litehouse Creamy Ranch Dip
  • 1/3 cup minced yellow bell pepper
  • 2 tablespoons fresh cilantro for garnusg
Instructions
  1. Add coconut oil to large skillet and bring to medium-high heat.
  2. Add pepita seeds, slivered almonds and chili powder to skillet and stir for 1 – 2 minutes or until beginning to toast. Add honey and stir to combine.
  3. Mix oats, chia seeds, dried cilantro and sea salt to skillet, stirring well to coat with honey mixture. Continue to stir over medium heat for approximately 5 – 6 minutes longer, taking care that honey doesn’t start to burn.
  4. Remove from heat and let cool for 15 minutes in skillet. Transfer to air-tight container using spatula to break up any pieces stuck to skillet.
  5. Make salad by slicing tomatoes and sprinkling with yellow bell pepper and cilantro. Top with a dollop of ranch dip and ancho chile honey granola.

Southwestern Avocado Tuna Salad & Sandwich #TunaStrong

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Southwestern Avocado Tuna Salad Sandwich kicks up lunch with flavor, protein and heart healthy fats. Here I am talking about protein again, but eating enough quality protein is serious business if you want to optimize your body for performance. As competitive runner, CrossFit enthusiast and yoga dabbler myself, I’m always looking for ways to make my motor run and recover more efficiently – and eating enough quality protein spread evenly throughout the day helps sustain my energy so that I can perform to meet (and sometimes exceed) my expectations. And, a protein-rich snack consumed within 30 minutes of an intense workout or run helps my muscles repair so that I’ll be raring to go for my next effort. Check out my recent post that talks about how much protein to eat and when.

jen jump kids tuna

Whoohoo — Avocado Tuna Sammies for lunch, and only 5 minutes to make!

Adding canned tuna to any meal is an easy (and inexpensive) way to get that necessary serving of protein along with other essential nutrients you need for optimal health and wellness. Bumble Bee® Solid White Albacore Tuna in Water contains 13 grams of protein and 0 grams of fat per serving, along with essential Omega-3 fatty acids. Bumble Bee®  is a tried-and-true canned tuna product I also feed my always-hungry teenage boys, and I appreciate how the company is sharing the message that seafood, tuna  and other fish are family-friendly ingredients in a well-rounded, wholesome diet  –   Tuna Mind…Tuna Body…, Tuna Soul…Tuna Strong™.

On the go Bumble Bee Tuna snack pack for travel.If you’re really on the go (just heading to the gym or office or road-tripping across the country on vacation), Bumble Bee®   is perfect for travel. You can just pop open a can, pouch or snack pack, squeeze on some lemon and enjoy. Pair with some fruit that you’ve stashed in your briefcase, gym or carry-on bag and no longer will you worry about how to get a clean-eating meal from a vending machine, drive-thru or airport food court.

 

Add Bumble Bee Tuna and Avocado atop whole grain bread for a healthy, filling lunch.However, if you have just 5 minutes of prep time, you are going to go love my delicious recipe for Southwestern Avocado Tuna Salad.  It features flaky while albacore mixed with mashed avocado, a healthier swap for mayonnaise – this keeps the recipe rich and creamy but with mostly heart-healthier, good-for-you unsaturated fats. I serve on paleo or low-carb bread, or the way my mom used to do tuna salads – in a scooped out tomato bowl. The Southwestern Avocado Tuna Salad is also a winner wrapped up in lettuces leaves, a whole grain tortilla-style wrap or even popped atop a pile of scrambled eggs.

This Southwestern Avocado Tuna Salad in a tomato cup makes a protein-rich, yummy meal that works for low-carb and paleo diets.

Southwestern Avocado Tuna Salad Recipe

  • 1 large ripe avocado
  • 1 large lime, juiced 
  • 1 teaspoon garlic salt
  • 1 cup thawed “southwest blend” frozen corn
  • 2 (2.5 ounce) pouches Bumble Bee Albacore Tuna  

In medium bowl, mash together peeled, seeded avocado with lime juice and garlic salt. Stir in thawed southwestern-style corn and tuna (that has been flaked with fork) until combined. Serve over salad, in tomatoes or on bread. Serves 2 -3.

#TunaStrong Southwest Avocado Tuna Salad @bumblebeefoods #Fitfluential  #Ad

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So, what are you waiting for, get Tuna Strong! Follow Bumble Bee®   on Pinterest for a seemingly endless collection ways to use canned tuna in recipes and other helpful nutrition tips. Or, check them out on Facebook and Twitter.

What is your go-to way to eat canned tuna?

This post is sponsored by FitFluential on behalf of Bumble Bee.

Raw Vegan Jicama Nachos, Freezing Guacamole and Cinco de Mayo Sippers

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Raw Jicama Nachos make a vegan swap for the traditional dish.

Keep your Cinco de Mayo fiesta fit with my recipe for Raw Vegan Jicama Nachos with Cumin Lime Vinaigrette. No cheese here people, but lots of creamy guacamole and vegetable goodness that will make you shout “Ole” – especially when you bite into the crispy, crunchy jicama ‘chips.’ While these thin wedges of jicama obviously aren’t bona fide, deep-fried tortilla chips, they do provide a nutritious and neat way to shovel a bunch of tasty toppings into your mouth.

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

I cut my jicama into ¼-inch rounds and then quartered them to resemble triangle-shaped nacho chips. I’ve seen other veggie lovers and Paleo diet types slice the jicama nearly paper thin to use as a flexible wraps for taco fillings.

Vegan Jicama Nachos, Freezing Guacamole, #CincodeMayo Drinks #CLBlogge #Fitfluential

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freezing avocado guacamoleIf you’re looking for a great guacamole recipe, I am a fan of RO*TEL’s Rockin’ Guac or simply mash up avocado, squeeze in lime juice and season with garlic salt. If you have leftover guacamole, it can be frozen. Just follow the steps in my DIY post from last year on how to make guacamole that you can keep in the freezer!

Need a drink for your Cinco de Mayo fiesta? Might I suggest my Skinny Blackberry Nectarine Margarita or Watermelon Ginger Lmeade? Or, check out these south-of-the-border inspired beer cocktails and other Cinco de Mayo ideas from CookingLight.com.

two ingredient beer cocktails

Raw Jicima Nachos make a vegan swap for the traditional recipe.
Print
Raw Vegan Jicama Nachos with Cumin Lime Vinaigrette
Prep Time
15 mins
Total Time
15 mins
 
Get your fiesta off to a fit start with these no-cook nachos made from jicama and veggies. Perfect for Cinco de Mayo. And, find out how to freeze guacamole.
Course: Appetizer, Salad
Cuisine: Mexican, Southwestern
Servings: 4 servings
Ingredients
Nachos
  • 4 6" diameter slices jicima slices 1/4" thin
  • 1 cup guacamole your favorite recipe
  • 4 radishes, shredded
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup zucchini, matchstick sliced
  • 1/4 cup pepita seeds
Dressing
  • 1/3 cup olive oil
  • 3 tablespoons fresh lime juice
  • 2 teaspoons lime zest
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • dash salt and pepper to taste
Instructions
  1. Slice jicama into 1/4" discs and then cut each slice into 4 to 6 wedges.
  2. Top each wedge with large dollop of guacamole. Sprinkle with veggies and pepita seeds.
  3. In small bowl, whisk together vinaigrette ingredients until emulsified. Drizzle onto "nachos," enjoy.

FAST! Beef Tenderloin and Tomato Pizza with Ancho Crema

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Use leftover beef steak, fresh tomatoes and naan bread to make a easy weeknight meal.

I’d hard to imagine there would EVER be beef tenderloin left on the platter at my house – but there was this weekend! That’s because I cooked an extra hunk so that we’d have “leftovers on purpose” for a couple easy weeknight recipes that were floating around in my head. I had to threaten all the boys to keep their dirty meat-stealing mitts of this extra steak, and once they saw the More-eo Blondie Bars I made for dessert, they had moved on to new conquests.

This southwestern-inspired naan pizza recipe uses leftover steak dressed up with fresh tomatoes and an creamy ancho pepper drizzle.

So, the great thing about this Beef Tenderloin & Tomato Pizza with Ancho Crema is that you can use thin slices of any leftover steak like top sirloin, ribeye, flat iron — or even fajita meat! I also used naan bread for “let’s make dinner in five minutes” convenience, but feel free to do a homemade traditional crust or even a cauliflower crust if you prefer.

Tomatoes are an abundant source of lycopene, vitamin B6 and other important nutrients.The toppings are fresh and healthy with a southwestern spin – cilantro, queso fresco, hatch green chilies and a trifecta of colorful tomatoes. Red, yellow and orange – they were almost too beautiful to eat!  But gobble them up because I know how great the abundance of lycopene and vitamin B6 found in tomatoes is for athletes — you can learn more on the topic of tomatoes and working out in a post I wrote for CorePower.com.

Beef Tenderloin & Tomato Pizza with Ancho Crema Recipe

  • 4 8-inch diameter pieces of naan bread
  • 2 tablespoons olive oil
  • 1 teaspoon garlic salt
  • 1 teaspoon dried red pepper flakes
  • 1 medium yellow tomato, seeded and sliced thinly
  • 1 medium red tomato, seeded and sliced thinly
  • 1 medium orange tomato, seeded and sliced thinly
  • ½ cup chopped fire-roasted hatch green chilies (or can use canned)
  • 1 cup of crumbled queso freco
  • 1 tablespoon minced fresh cilantro
  • 1 8-ounce pre-cooked beef tenderloin steak (or other steak) sliced thinly across grain.
  •  1/3 cup Greek yogurt
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground ancho chili powder
  • Avocado for garnish
  1. Preheat oven to 400 F degrees.
  2. Lay naan bread on a baking sheet and brush tops with olive oil. Sprinkle with the garlic salt and pepper flakes.
  3. Layer each crust with tomato slices and green chilies. Sprinkle with queso fresco cheese.
  4. Bake in oven for approximately 10 minutes or until edges of bread turning golden brown and cheese beginning to bubble.
  5. Remove from oven and top with thinly sliced steak that is room temperature or has been lightly warmed — taking care not to over reheat it and make tough.
  6. To make crema, whisk together Greek yogurt, Worcestershire sauce and chili powder in small bowl. Drizzle on top of pizzas. Sprinkle with cilantro. Serve with avocado, if desired. Serves 4.
Beef Tenderloin and Tomato Pizza FAST! #recipe #Protein Challenge #Fitfluential

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Slice of healthy naan bread pizza.What toppings do you like to put on your pizza? Please share in the comments below:

Eggs-celent! Cotija Corn and Avocado Egg Salad

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Southwester flavors add tons of fiesta flavor to this untraditional egg salad from thefitfork.com.

Traditional egg salad can be a bit boring, but I’ve added a fiesta of flavor to one of my new recipes for the Lighthouse Foods blog. It’s Cotija, Corn and Avocado Egg Salad – and yes, it’s amazing as it sounds! Mexican crumbling cheese, corn, tomatoes, diced avocado and other fresh and healthy ingredients are added to coarsely chopped eggs. Instead of old-school mayo, the recipe is lightly dressed with Creamy Cotija Cilantro Dressing – it’s one of my favorites and also insanely good on fish tacos.

Fresh ingredients for Cojita, Corn and Avocado Egg Salad.

This nutritious egg recipe is perfect served solo, atop a salad or between a couple slices of your favorite bread.

A southwestern inspired egg salad recipe is perfect for you next picnic. - TheFitFork.com

Salad with Guacamole Stuffed TomatoesIt’s also so good in tomatoes, oh you know how I like to scoop out vine-ripe tomatoes and fill them with yummy things – Guacamole and Bacon Stuffed Campari Tomatoes are coming to mind!

 

 

protein challenge graphicQuick and easy egg recipe is one way I’ve been sticking the 30-day Protein Challenge at BeefItsWhatsForDinner.com  — the goal is to aim for 30 grams of protein optimally timed between three meals. You can look forward to less hunger and mindless snacking to help you get that leaner body!  It’s not too late to sign up for free and get all the tools you need to succeed, plus daily tips to keep you on track. Come back next week and I’ll share my upcoming beef kebob recipe with you!

 

Taking the shells off eggs can be a frustrating and tedious job. Here’s an egg-peeling tip you don’t want to miss:

 

TheFitFork.com refueling after the Capitol 10k race.

Refueling with beef and eggs after the Capitol 10k Race — I came in 1st Age Group and 3rd Masters.

How much protein are you eating per day? What are your favorite sources? Please share in the comments below:

 

Eggs-celent! Cotija Corn and Avocado Egg Salad + Egg Peeling Tip #CLBogger #ProteinChallenge

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