Colorful Carrot and Pea Tart Recipe + More Spring Brunch Ideas

Posted on March 24, 2016 by Jennifer FIsher

When I first started dating my husband, I remember an older family friend saying we go together like “peas and carrots.” I wondered what that even meant! But I remembered that classic frozen veggie mix I used to be served as a kid, and it was always peas and carrots –both a little naturally sweet and packed with wholesome goodness, but each very different at the same time – green v,. orange, round vs. square diced, firm vs. soft textured. These similarities and differences pair up like no other – they are the perfect complement to one another, just like the hubs and me.

So, in honor of peas and carrots and recently celebrating my 25th wedding anniversary, I’m sharing a harmonious, must-have recipe for your next brunch — Colorful Carrots and Peas Tart. This garden gorgeous recipe is ideal for your spring celebrations including Easter, Mother’s Day, bridal showers, graduations and more.

I’ve used tri-colored baby carrots to kick up the color even more and pre-made puff pastry dough for quick convenience. I’ve kept the creamy layer of my Colorful Carrots and Peas Tart lighter by using reduced-fat dairy products and Opadipity by Litehouse™, a Greek yogurt-based savory dip with fewer calories and less fat than conventional products.
Also, in keeping with the Peas & Carrots theme, I’ve rounded up some of my favorite recipes that feature peas and/or carrots for a collection on Mode.com.

What goes together like #PeasAndCarrots ? My Colorful Peas & Carrots Tart and your Easter brunch!

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What is on your menu for Easter weekend? Or, what is your favorite spring vegetable? Please share in the comments below — XOXO, Jennifer

This post is sponsored by Mode.com and Litehouse Foods. All opinions are my own.

Carrot and Peas Tart is a vibrant addition to your spring brunch, featuring wholesome goodness from the farmer's market.

Colorful Carrot and Pea TArt

Prep Time

10 mins

Cook Time

30 mins

Total Time

45 mins

Bring family together for brunch with our gorgeous, garden-fresh tart. The classic combination of English peas and carrots gets a tastefully trendy upgrade for your spring table.

Course: Appetizer, Main Dish, Side Dish, Vegetable

Cuisine: American

Servings: 6 servings

Ingredients

1 sheet frozen puff pastry, thawed
1 medium egg, whisked
1 1/2 cups tri-colored baby carrots cut into thin discs
3/4 cup shelled fresh English peas
2 teaspoons olive oil
4 ounces reduced-fat cream cheese
1/4 cup Opadipity by Litehouse™ Spicy Asiago Artichoke
1/3 cup part-skim shredded mozzarella cheese
1 tablespoon fresh chopped parsley
1/4 teaspoon salt
1/2 cup additional Opadipity by Litehouse™ Spicy Asiago Artichoke for servingadditional Opadipity by Litehouse™ Spicy Asiago Artichoke for serving

Instructions

Preheat oven to 400 F degrees.
Place parchment paper or silicone mat on baking baking sheet and unfold thawed puff pastry dough. Using knife, carefully score ½” inside perimeter without cutting all the way through. Fold sides up and pinch dough at the corners.
Brush dough on top and sides with egg wash. Use tines of fork to slightly puncture dough to prevent puffing while baking.
Bake for 10 minutes or until turning lightly golden brown. Remove from oven. If still puffed up in center, gently push down with fingers.
Mix together cream cheese, dip, mozzarella cheese, parsley and salt in small bowl. Using spatula, gently spread across bottom of tart crust.
Add olive oil, peas and carrot slices to skillet and sauté for about 3 to 4 minutes or until softening and lightly caramelized. Add on top of cheese layer.
Return tart to 400 F degree oven and bake for an additional 15 minutes, taking care that edges don’t over brown.
Cut into squares or wedges and serve with additional OPAdipity.

Gluten-free and Gooey Butter(less) Cake for Spring Celebrations

Posted on March 20, 2016 by Jennifer FIsher

Today I’m sharing my healthier (but just as heavenly) version of a Gooey Butter Cake – I’m calling it Gluten-free & Gooey Butter(less) Cake. Before I dive into the recipe (uh . . . figuratively and literally), let me tell you how this sweet treat came to life . . . ‘cause I usually don’t make a lot of cakes.

So, last week I celebrated my 25^th wedding anniversary with the super decadent Banana Foster Butter Cake at Eddie V’s Seafood Restaurant– it’s loaded with fat and sugar (as the name more than hints) and was topped with caramel, whipped cream and butter pecan ice cream. It didn’t take long to remember just how delicious this style of ooey, gooey, butter batter sticky cake actually is – in the past I had made Paula Deen’s version – she’s the Queen of Butter, y’all!

Not that I have anything against butter or cream cheese or even a bit of actual sugar in moderation – but, there is absolutely no moderation in these traditional recipes — a modest sized piece with no toppings is pushing 600 calories! That’s fine every 25 years (haha), but not every weekend. I surfed the internet looking for a healthier butter cake, a preferably one that was gluten-free and lower in sugar so all my family and friends could partake in the cake partaaaay! I found a reasonably good-sounding Bobby Flay riff (however, not gluten-free) and a few other “meh” makeover recipes as well. Naturally, in the end, I did my own thing based on the concepts and am more than pleased with the results.

Apparently everyone else was pleased too, not a single slice from this Gluten-free & Gooey Butter(less) Cake I made over the weekend for my Mama’s birthday.

And, according to calculations, my version has 188 calories per serving and 8 grams of fat while the, ahem, Southern Lady version has 545 calories and 28 grams of fat for the same size serving! Both nutrition counts are calculated without toppings or a la mode!

Today my gluten-free cake is shown with strawberries to keep it lighter, but I’ve also done bananas and caramel sauce.

I’m also a big fan of this gluten-free Banana Foster Upside-Down Cake from Cooking Light! Check it out!

What would you put on top of your Gooey Butter Cake? What is your go-to dessert for celebrations? How many years have you been married, if you’d like to share! XOXO — Jennifer

Gluten Free & Gooey Butter(less) Cake #Recipe #Fitfluential #CLblogger

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Gluten-free and Gooey Butter(less) Cake

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

Gluten-free and gooey, this healthier take on the super rich and decadent Butter Cake is also lower sugar and fat. Perfect for spring celebrations!

Course: Dessert

Cuisine: American

Servings: 12 servings

Ingredients

For crust:

2 cups gluten-free flour blend*
1/2 teaspoon xanthan gum *if not already an ingredient listed in the flour blend)
1/4 cup ground golden flaxseed
3/4 cup sugar substitute meant for baking with ½ cup = 1 cup sugar ratio (like Truvia)
1/2 teaspoon salt
1 tablesppon gluten-free baking powder
1/2 cup milk of choice
1 tablespoon coconut oil
1 large egg

For filling:

8 ounces Neufchatel cream cheese
1/4 cup plain no-fat Greek yogurt
1 tablespoon coconute oil
1 teaspoon vanilla extract
3/4 cup powdered sugar

Instructions

Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray.
For the “crust” mix together gluten-free flour blend, xanthan gum (if needed), flaxseed, sugar substitute, salt and baking powder in a large bowl. Add milk, oil and egg to dry ingredients and use a spatula to mix until smooth. Scrape the mixture into the prepared pan and spread around evenly.
For “filling,” beat the Neufchatel cheese until smooth. Beat in the yogurt, butter, vanilla and sugar. Spread over the cake mixture. Place springform pan on a rimmed baking sheet (in case of leakage) and bake on center rack for 40 to 45 minutes. Remove from oven with filing is mostly set, but center still looks a little gooey.
To serve, remove side of springform pan and dust with powdered sugar. Serve with preferred toppings, recommendations include berries, candied nuts, caramel sauce or fruit preserves and syrups.

Got Lemons? Make Raspberry Lemonade Protein Bites

Posted on March 15, 2016 by Jennifer FIsher

With temperatures topping out over 90 degrees yesterday and bluebonnets popping up everywhere, it’s safe to say spring has definitely sprung in Austin. And, just in time for SXSW , paddle boarding on Lady Bird Lake and running the trails over Spring Break. This time last year I was making my Watermelon Brisket Tacos in the SXSW Taco Takedown, that was definitely a #KeepAustinWeird day. This year I am nursing some battle wounds from Spartan Houston and the Crossfit Games 16.4 Open WOD. However, nothing serious enough from keeping me out of the kitchen.

Today, I’m sharing a protein snack that is fitting for the warm-weather season – Raspberry Lemonade Protein Bites. The sweet-tart zing of this no-bake recipe will remind you of sipping on a refreshing glass of raspberry lemonade on the porch.

Perfect for a post-workout snack or grab-and-go breakfast, these protein bites have about 5g protein and 65 calories per bite and are gluten-free, nut-free and have no-added sugar.

Make these ahead of time and keep in the fridge or freezer so you always have a healthy snack at hand – and, if you love the flavor combo of raspberries and lemons and have a five minutes to make breakfast, you’ll love my Raspberry Lemonade Protein Mug Muffin recipe.

Here are some important words of wisdom I have for you- haha:

By the way, I’ve added maca powder to this protein bite recipe for an extra nutrition boost. Maca, a root vegetable indigenous to Peru, has been beloved for thousands of years for its ability to improve stamina, endurance and hormonal balance. Maca root and maca powder includes vital nutrients including healthy fatty acids, dietary fiber, proteins, carbohydrates and minerals. If you want to omit, just replace with an equal amount of gluten-free baking mix.

It’s hard to believe that the vibrant fushia red color dusted on these protein bits is all natural and not some weird artificial dye mixed into sugar. Instead, the clever ingredient is simply raspberry powder I made by pulverizing freeze-dried raspberries in a zip-top bag with a rolling pin! This raspberry dust would also be fun and festive mixed into yogurt, sprinkled on your Easter desserts or even rimmed on a cocktail or healthy beverage.

Raspberry Lemonade Protein Bites Recipe

2/3 cup vanilla protein powder (2 scoops)
1/3 cup almond meal
¼ teaspoon sea salt
2 tablespoons maca powder
4 teaspoons coconut oil, melted
2 tablespoons fresh squeezed Meyer lemon juice
2 tablespoons zest from Meyer lemon
1/3 cup freeze-dried raspberries

Add protein powder, almond meal, maca powder and salt to bowl and stir until combined. Mix in coconut oil, lemon juice and mix until everything incorporated. Mixture should be a bit crumbly but holds together when squeezed. If too dry, add a few more drops of lemon juice. If too wet, add a dry ingredient like a gluten-free baking blend, more almond meal or more protein powder a half-tablespoon at a time.
Using about 1 tablespoon of dough, form into 12 balls rolling between the palms of your hands.
Place freeze-dried raspberries in small zip-top bag and use rolling pin or side of coffee mug to pulverize. Add a lemon ball, one at a time, into the sealed bag and shake to coat with raspberry dust.
May be kept covered in air-tight container in refrigerator for a week or freezer for several months. Makes 12.

When life hands you lemons make Raspberry Lemonade Protein Bites and make muscles #recipe #springbreak

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What are you doing over Spring Break? What events are you training for? Are you a lemon lover? I’d love to know, please share in the comments below – XOXO, Jennifer

Paleo Carrot Ginger Gazpacho – Some Bunny Loves You

Posted on March 6, 2016 by Jennifer FIsher

Each time I enjoy my recipe for Lemony Carrot Ginger Gazpacho, I want to kick off my sandals and run through the green lawn shouting “whoohoo!” That’s because this light and lovely chilled soup captures the essence of spring, and I live for the spring . . . and summer. Warmer weather calls for cooler food and this chilled soup is a twist on gazpacho, a classic Spanish recipe. For my version, I’ve added carrots, ginger and a coconut water base to help with hydration. Perfect for a light lunch, Easter brunch or way to start your pool-side dinner – save a few cucumber slices for your eyes so you can feel like a pampered spa guest.

When I serve this Lemony Carrot Ginger Gazpacho to my family, I smile and say “some bunny loves you!” That’s because I know how much wholesome, healthy nutrition in packed into each spoonful of this chilled soup– loads of lycopene, vitamin K, potassium and dietary fiber to mention a few benefits. Plus, you get all the healing benefits of ginger – it helps tame digestive issues, reduces inflammation, boosts the immune system. Plus, I personally adore the zingy taste – you can add more or less fresh ginger depending on your preference.

To optimize taste and health benefits, please use fresh ginger and not ground ginger, bottled minced ginger or ginger paste. A little knobby length of ginger will stay fresh in your produce bin for a couple months and if you have the right grater, it’s easy and mess-free to get what you need. Not trying to sound infomercial-y, but this Dual Gage Grater is a must-have for ginger, garlic, turmeric, citrus zest, hard cheeses and such it’s only $3! The two sides each have a different grate size and the “V” shape catches all the teeny-tiny shavings so they don’t fall all over the counter or plate – you simply tip over into the bowl and scrape off. Plus, after you rinse off and dry, it slides back into itself for easy storage.

This recipe works for many diet types including Paleo, vegan, vegetarian, raw, sugar-free, gluten-free and more. Also, if you’re a meal-prepper, this soup that doesn’t’ need to be reheated makes a nice alternative to the standard make-ahead fare for grab-and-go healthy lunches and quick dinners. Keep refrigerated in tightly sealed mason jars or plastic containers for up to five days and transfer to a lunch box with ice-pack. Enjoy. Linking up with The Fit Foodie Mama and Running on Happy – please check out!

Are you a gazpacho fan? Do you prefer warm weather or hot? Did you run a race this weekend or have a competition? Please share in the comments below — XOXO, Jennifer

Lemony Carrot Ginger Gazpacho -- Paleo

Prep Time

15 mins

Total Time

2 hrs 15 mins

This chilled soup is a light and lovely prelude to any spring meal -- Paleo, sugar-free, vegan, vegetarian, raw and low-sodium.

Course: Appetizer, Side Dish, Soup, Vegetable

Cuisine: American

Servings: 4 servings

Ingredients

2 cups sliced carrots (about 4 large carrots)
1 cup cucumber chunks, peeled and seeded (about ½ large cucumber)
1 15-oz can no-salt added diced tomatoes (don’t drain juice)
1/3 cup chopped red onion
1 tablespoon fresh lemon zest (plus extra for garnish)
2 tablespoons fresh grated ginger more more if you like "ginger spicy"
1/4 cup fresh squeezed lemon juice
12 ounce unsweetened coconut water
garnish lemon zest, snipped mint, unsweetened shredded coconut optional

Instructions

Add sliced carrots to microwave-safe dish and add ½-inch water to bottom. Top with lid and microwave for approximately 3 minutes or until steamed and tender, but not mushy. Remove from microwave and add to colander, rinsing with cold water. .
Add carrots, cucumber, tomatoes with juice, onion, ginger, vinegar, lemon zest and lemon juice to blender. Pour coconut water on top and process until smooth, adding more coconut water if needed (or sub water, if can empty).
Can serve at room temperature, but tastes better if chilled for several hours prior. Garnish with additional lemon zest, snipped mint and unsweetened shredded coconut.

6 Allergy Busting Tips for Spring Outdoor Exercise and Running

Posted on April 21, 2015 by Jennifer FIsher

Springtime is one of the most enjoyable times of the year to exercise outside. After months of being trapped indoors, feeling the warm sunshine on my skin and enjoying Mother Nature’s endless and colorful beauty (especially wildflowers on the trail) makes me want to never want to come home from my run. That is, until the sneezing and sniffling starts. But, this year, I’m having a #SneezeFreeSpring thanks to the advice and help of MinuteClinic at CVS Pharmacy. More than 35 million people suffer from seasonal allergies and often confuse the symptoms with those of a common cold – you can find out more about seasonal allergies, their causes and treatments here.

6 Allergy-Busting Tips for Spring Outdoor Exercise

Avoid Mid-Day Exercise: You may have to reschedule your “runch” (running lunch break) to morning or evening until spring allergy season passes. Experts say that most pollen in urban areas hits peak levels around noon, or shortly thereafter. Also, be warned, pollen is going to be peskiest on warm, dry and breezy days.

Wear Protective Gear: Sporting a billed cap, wrap-around sunglasses and even a bandana over your nose and mouth (if you dare), can hinder the assault of some pollen. Opt for a full cap rather than a visor as this will help keep pollen out of your hair.

Wash Off Afterward: Although you’ve already been exposed to allergens exercising, it’s always a good idea to wash away the allergen offenders on your skin before they agitate you further (and infiltrate your carpet and furnishings). Also, don’t forget to wash hair and skip the use of hair styling products which only further attract floating particles in the air. So, hop in the shower ASAP after exercise, or if that’s not possible, at least rise off arms and legs down with a garden hose until you get home.

Change Into Clean Stuff: Don’t hang out in your sweaty exercise clothes, the moisture traps allergens like a magnet. Change into clean clothes and toss your used ones into the wash – definitely don’t recycle them for a second wear! Same goes for your bed sheets, change them at least once a week to lessen allergy symptoms.

Experiment with Natural Remedies: Some say local honey has been linked to a reduction in seasonal allergies. It can’t hurt to try, especially considering the carbohydrates in honey will provide you with some extra energy to fuel your workout. You also might look into Quercinten, an antioxidant found in many foods like red onions, capers, cranberries and more – you can kick up the concentration and histamine-blocking benefit by taking a supplement. Check with your doctor.

Consider Allergy Medications: Even with every precaution, allergy symptoms may persist. Don’t let allergens win and keep you stuck indoors. Visit with an allergist or your medical professional about over-the-counter and prescription medications that can keep you kicking asphalt outdoors all year long. You can even drop in at your convenience to talk to one of the nurse practitioners or physicians assistants at MinuteClinic who can recommend the right over-the-counter medications and write prescriptions when medically appropriate.

MinuteClinic, a no-appointment-needed, walk-in service at CVS Pharmacy, offers quality medical care on your schedule – plus most major insurances are accepted.

#SneezeFreeSpring

Allergy Busting Tips for Outdoor Exercise #SneezeFreeSpring @MinuteClinic #Ad

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This post is sponsored by MinuteClinic

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Tag Archives: spring

Colorful Carrot and Pea Tart Recipe + More Spring Brunch Ideas

Gluten-free and Gooey Butter(less) Cake for Spring Celebrations

Got Lemons? Make Raspberry Lemonade Protein Bites

Paleo Carrot Ginger Gazpacho – Some Bunny Loves You

6 Allergy Busting Tips for Spring Outdoor Exercise and Running