Fall Veggie Chick’n Curry in a Hurry! #OMGardein

We are getting a cold front this weekend – the temps will only be reaching 89 F degrees with lows dipping into the 60s! That’s hardly sweater season, but I’ll take – especially after enduring a summer of running in an inferno. I can also tell that fall is on its way, the days are getting shorter and there’s that beautiful amber glint in the sky starting mid-afternoons. This gets me in the mood for a warm and nourishing plate of goodness (using Gardein products), something other than the no-cook entrée salads I’ve been eating for months.

Fall Veggie Curry with Gardein Chick'n Strips

Fresh fall produce, like sweet potatoes and cauliflower, come together beautifully in my Fall Vegetable Chick’n Curry. It’s a pot of soul-satisfying, exotically spiced food that will fuel any active lifestyle – just enough healthy carbs for quick energy and plenty of plant-based protein for muscle management thanks to Gardein Teriyaki Chick’n Strips. Whole grains, legumes and well-seasoned veggies round out the easy meal to add fiber and other essential nutrients, not to mention add tons of flavor and texture.

Ingredients for Fall Veggie curry

If you’re not familiar with the Gardein (garden + protein, get it?!) you need to be! It’s no secret I’m a meat-eater — I’m a grilling instructor, certified BBQ judge and elite running team member sponsored by BEEF. That being said, I’m all for variety in a healthy diet (I eat it all) and the products from Gardein are versatile, convenient and tasty way to get adequate protein when I’m preparing a vegetarian or Meatless Monday meal – which I eat at least once a week.

Fall Veggie Curry with Gardein Chick'n

Gardein makes over 20 plant-based protein products including these favorites — Gardein BBQ porkless pocket meal, Gardein The Ultimate Beefless Ground, Gardein Golden Fishless Filets, Gardein Seven Grain Crispy Tenders and Gardein Teriyaki Chick’n Strips (used in my recipe today). Found in the frozen foods  aisle of your market,  Gardein products cook from frozen making them an ideal meal starter for those crazy, busy nights when you can’t get something going all the way from scratch or are too worn out to figure out if your vegetarian or vegan meal is packing enough protein. Gardein’s award winning products are made from non-GMO soy and wheat, ancient grains and veggies and offer a similar taste and texture to traditional meat with a bit fewer calories, cholesterol and fat.

Fall Veggie Chick’n Curry Recipe

  • 2 tablespoons olive oil, divided
  • 1 package Teryaki Chick’n Strips from Gardein
  • 1 medium sweet potato, peeled and cut into 1/3″ cubes
  • 1/2 yellow onion coarsely chopped
  • 1 cup halved Brussels sprouts
  • 1 15-oz can chickpeas, drained and rinsed
  • 1 15-oz can fire-roasted tomatoes with juice
  • 1/2 cup vegetable broth
  • 1 tablespoon curry powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup cashews
  • 2 tablespoons chopped cilantro
  • Serve with prepared rice.
  1. Heat oil 1 tablespoon of oil and cook Chick’n Strips according to package instructions, but don’t add sauce packet yet.  Remove cooked strips from skillet.
  2. Add remaining olive oil to same skilled and brown sweet potatoes and Brussels sprouts for about 2 minutes, stirring occasionally. Add onions and saute for another 2 to 3 minutes.
  3. Add broth, sauce packet (that came with  Chick’n Strips), chickpeas, tomatoes and spices to skillet and let simmer for approximately 10 minutes, until everything warmed and juices reduced a bit.
  4. Add cooked Chick’n back to mixture, stir. Serve over warm rice and sprinkle with cashews and cilantro.
  5. Serves 4.

For additional information, easy dinner solutions, and chef inspired recipes, visit Gardien – you can also get a $1 off coupon until October 9th, 2015.

If you’re NOT a vegan or vegetarian, how many times a week do you go meatless? What is your favorite dish? Please share in the comments below — XOXO, Jennifer 

Super Red Watermelon Quinoa Salad + #LivingOnTheWedge Questions Answered

Super Red Watermelon Quinoa Salad with Sprouted Watermelon Seeds has a secret ingredient -- beets!School may be starting, but that summer weather will be around these parts for a while  — and that means I can count on good watermelons through October here in Texas. Yeehaw!  When chopping up fresh watermelon for my kids’ lunchboxes, I always hide set aside a bowlful in the fridge to use as the superstar ingredient in in one of my salad creations.  This weekend, “Super Red” Watermelon Quinoa Salad was inspired by a dish I could both serve outdoors for al fresco dining (squeezing out the last few drops of summer pleasure before vacation ends) and also to package up during the week to take to school and work.

“Super Red” Watermelon Quinoa Salad with Sprouted Watermelon Seeds  is perfect for outdoor summer entertaining and packs well in lunch boxes

“Super Red” Watermelon Quinoa Salad lives up to its name – it’s super beautiful in shades of red made with ripe watermelon, shredded fresh beets and red onion. In addition to all the gorgeous nutrition these super food veggies offer, this quick and easy salad recipe offers enough protein to make it a meal thanks to hearty red quinoa and sprouted pumpkin seeds. Yes, you CAN eat watermelon seeds contrary to the old wives’ tale that eating them might make the fruit grow in your belly!

Raw Sprouted Watermelon SeedsI buy sprouted watermelon seeds to put on this salad and eat as a snack right out of the bag. Why “sprouted” seeds?  Not only does the sprouting process make them easier to eat and digest than the big black seeds, they are high in protein and a good source of iron and heart-healthy fats.  Sprouting seeds “wakes up” dormant seeds and kick starts the germination process that unlocks all their nutritional benefits.  You could make sprouted watermelon seeds at home, but busy-me prefers to buy – you could also substitute sunflower seeds or pumpkin seeds in the recipe if you can’t find them.

Watermelon Q & A

Over the course of #LivingOnTheWedge this summer, I’ve received lots of reader comments and questions about watermelon. I’m sharing what I know with you inquiring minds of melon – another great resource for all things watermelon (including nutrition, recipes, and fun facts) is Watermelon.org.

What’s the best way to store a watermelon and for how long can you keep it?Storing watermelons at 55° F is ideal, according to Watermelon.org.  However, whole melons will keep for 7 to 10 days at room temperature – any longer and they’ll start they’ll lose flavor and texture. After cutting, store watermelon in refrigerator for 3 to 4 days. After cut, wrap watermelon in plastic or keep in an airtight container at 36° – 39°F. Also, I’ve noticed if you let watermelon sit in the juice that collects at the bottom of the container for too long, it loses the signature crisp texture – so I always drain off (and drink or save) the juice every time I get into my stash. Another strategy to maintain freshness is to keep melon stored in big chunks or slices as opposed to little bites. This cuts down on the amount of juice that drains out in the bottom of the container.

Do you know why watermelon helps alleviate morning sickness while pregnant?  The high water content in watermelon (92 percent) along with magnesium and potassium helps keep pregnant women from getting dehydrated, a dangerous condition that can also make nausea worse.  Additionally, the cool, mild, lightly sweet flavor of watermelon is easy to tolerate when queasy, especially when paired with other known upset tummy tamers like ginger, lemons or limes. Check out my recipe for Watermelon Ginger Limeade  — take a few sips every 10 minutes until you feel better!

Is it safe to eat a watermelon that was accidentally left in the car overnight in the summer?  My first reaction to this question was – “yes, don’t watermelons grown in the hot sun anyway?” But experts say to abide by the “when in doubt, throw it out” rule.  So, I would say if the outdoor temp was close to “room temp” then eat, if hotter,  throw it away (as horrifying as that is).

Is it okay to swallow watermelon seeds?  One reader said she remembered swallowing her share of seeds during watermelon eating contests as a kid, and was worried about the consequences. Unlike the fear that our mothers instilled in us as young-uns, watermelon seeds are 100 percent safe for consumption. There is nothing at all harmful about them and a watermelon won’t even sprout in your belly! Today’s recipe for “Super Red” Watermelon Quinoa Salad even uses easier to digest “sprouted” watermelon seeds (which can be grown or, easier, bought at a health food store) – they are actually good source of protein and alternative for people with nut allergies.

How many kinds of watermelon are there and which is the best? There are more than 300 varieties of watermelons grown around the world, although not that many are readily available in your local market. The Crimson Sweet is a popular choice that is reliably sweet –check out this link that sums up some of the best from Saveur. And, if looking to pick the BEST watermelon out of the bin, check out these Tips for Picking Watermelon.

What’s the most unusual watermelon recipe you’ve made? Okay, this was a fun question to answer because I got to reminisce about all my watermelon creations and give them superlative awards! Winning “Most Beautiful” is my Chocolate Cherry Watermelon “Cake” and taking the title of “Most Dramatic” is  my Sesame Salmon on Spicy Seared Watermelon, a recipe that caught the unsolicited attention of casting agents for the Food Network (apparently I’m not as exciting as my food although I beg to differ).   “Most Athletic” goes to My Creamy Watermelon Chia Seed Smoothie for its L-citrulline and protein perks that are good for pre and post workout while and “Most Cool” award goes to the Watermelon Coconut Cherry Chiller . Oh, and I can’t forget to mention my go-getter recipe,  Brisket Tacos with Watermelon BBQ Sauce – it’s definitely “Most Likely to Succeed” at your next backyard cookout or family Taco Tuesday night.

Winning Watermelon Recipes

Watermelon, Quinoa, Beet SaladWhat are you packing in lunchboxes this week? Aside from “don’t swallow watermelon seeds,” what other superstitious advice has your mother given you?  Do you have any unanswered watermelon questions? Please share and/or ask in the comments below – XOXO, Jennifer

BTW, this post was sponsored by the National Watermelon Promotion Board — however, unless otherwise noted, all recipes, editorial content, and enthusiasm for watermelon are all my own.  

5 from 1 vote
Watermelon, Quinoa, Beet Salad
Super Red Watermelon Quinoa Salad
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
 
This delicious Watermelon Quinoa Salad is packed with nutritious benefits and is great f or Labor Day entertaining, summer parties and lunch boxes!
Course: Dessert, Fruit, Main Dish, Salad, Side Dish, Smoothies
Cuisine: American
Servings: 4 servings
Ingredients
  • 3 1/2 cups chopped watermelon (to yield 1 1/2 cups watermelon juice) juice will be divided
  • 1/2 cup quinoa
  • 1 cup shredded red beets not pickled
  • 2 cups additional chopped watermelon, 1/2” cubes
  • 1/2 cup finely chopped red onions
  • 1/2 cup chopped green onions (bulbs and tops)
  • 1/4 cup sprouted watermelon seeds may substitute sunflower or pumpkin seeds
  • 1 teaspoon minced and seeded serrano or jalapeño chile
  • 1 teaspoon white wine vinegar
  • 2 drops liquid stevia
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon coarsely ground black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon chopped clantro
Instructions
  1. Place watermelon in blender and blend for about 1 minute, or until flesh is broken down. Pour watermelon through fine mesh strainer, collecting juice in a glass measuring cup. Collect 1 ½ cups of watermelon juice, reserving 1 cup for quinoa and ½ cup for dressing.
  2. Rise uncooked quinoa in fine mesh strainer and place in saucepan with 1 cup of watermelon juice. Bring to a boil, and then reduce heat to medium-low, cover and simmer for approximately 15 minutes or until juice is absorbed. Pour cooked quinoa in bow and let cool in fridge for 30 minutes.
  3. While quinoa is chilling, make dressing by adding ½ cup of reserved watermelon juice to bowl. Wisk in jalapeno, salt, pepper, stevia, olive oil and cilantro. Set aside.
  4. Pull quinoa out of fridge. Add beets, red onion, green onion and spouted watermelon seeds to quinoa and toss with watermelon vinaigrette.

4 No-Cook Jicama Wraps for Dog Days of Summer

These No-Cook Jicama Wrap ideas are the perfect meal solution  for the dog days of summer.

I have a jicama wrap for you . . . and a jicama wrap for you . . . and a jicama wrap for you (I’m pointing to all of y’all)!  I’ve been having this love affair with jicama for a while now, you’ve probably seen some of the posts here and on Instagram– this is one of my favorite, Three No-Cook Jicama Recipes for Summer. I now have a new addition to the no-cook meal solutions — Four No-Cook Jicama Wraps!  It’s the perfect solution for the dog days of summer — and speaking of the “dog days,” check out my Lucy helping me with yoga!

I revisited this jicama obsession when I noticed that my grocery store started stocking jicama “tortillas” in their produce department. They are made in-house and sold in the convenience prepped veggie section – I did a little jump for joy when I first spotted them sitting there waiting for me. I’ve drooled over all the jicama “taco” recipes on Pinterest, but I’ve never been able to slice my jicama that thin (cause I’m not losing a finger on the mandolin)! Yay, now I have people that do that for me!

I originally made this collection of jicama tacos (or wraps or rollups – what does one call them?) to showcase the OPA by Litehouse™ Greek Yogurt Dressings.  I love those dressings, they taste so rich and indulgent but they have fewer calories than traditional dressings . . . and more protein, too!

Some of the perks of these jicama rollups – the are Paleo friendly depending exactly what you put on top; they are crispy, crunch and low calorie; and, whoot-whoot – there is no heating up the kitchen with the oven.

Fig, Blue Cheese and Arugula Jicama Wraps

Sliced Black Mission Figs + Arugula + Artisan Reserve Blue Cheese + Balsamic Syrup + OPA by Litehouse™ Blue Cheese Dressing

 

 

 

 

 

 

Black Bean and Mango Relish Jicama Wrap makes a sweet and spicy vegetarian meal -- no cooking!Black Beans+ Mango Pico de Gallo + Cilantro + OPA by Litehouse™ Jalapeno Ranch Dressing

 

 

 

 

 

Carrot, Pea and Radish Jicama is so much tastier than bunny food! Matchstick Carrots+ Thawed Frozen Peas + Radish Slice +Fresh Dill + OPA by Litehouse™ Feta Dill Dressing

 

 

 

 

 

Quinoa, Tomato and Ranch Jicama Wrap makes a quick and easy summer lunch -- no cooking!Quinoa + Tomato Slices + Flat Parsley + OPA by Litehouse™ Ranch Dressing

Full disclosure on this one — the quinoa is cooked, obviously. It was leftover — use any leftover grain that you have like brown rice, wheat berry, couscous and so on!

 

Don’t forget to check out my past round-up of Three No-Cook Jicama Recipes for Summer.

Jicama is a root vegetable that tastes a bit like a mild apple. It doesn't oxidize when cut -- the perfect crunchy ingredient for salads and summer no-cook recipes.

Are you a fan of jicama? What is your favorite no-cook recipe for the dog days of summer? Please share in the comments below!

 

Balsamic Grilled Vegetable Salad & Grilling Produce Tips

Take advantage of the summer's best produce with this Balsamic Grilled Vegetable Salad -- and check out the grilling tips.This coming weekend, I’m teaching 200 carnivores how to grill vegetable side dishes to go along with their beef. It’s hard to upstage a delicious, juicy flat iron steak — but I think a couple of my recipes can come close — especially this Balsamic  Grilled Vegetable Salad!

Five Tips for Grilling Vegetables this Summer

Grilled vegetables is super easy, and in the heat of the summer — there is no need to also turn on an oven or stove if the grill is already going. At BeefLovingTexans.com, I’m sharing Five Tips for Grilling Vegetables – go check that out! Meanwhile, I hope you enjoy this delicious, easy grilled vegetable salad that is the perfect way to take advantage of your favorite fresh seasonal vegetables — feel free to swap in the veggies you love.  It’s also a great dish for my Paleo diet and low-carb peeps.

And, if you have any leftovers, these vegetables are so good in a sandwich! Or in an egg scramble, or on a pizza, or tossed with pasta.

Balsamic Grilled Veggie Sandwich

What is your favorite vegetable (or fruit) to toss on the grill? Please share in the comments below — XOXO, Jennifer

 

 

 

Balsamic Grilled Vegetable Salad
Prep Time
10 mins
Cook Time
8 mins
Total Time
48 mins
 
Grilling vegetables is a great way to add a hint of smoky goodness and flavor to the summer season's best vegetables. The leftovers for this grilled salad can be used on pizzas, pastas and sammies.
Course: Salad, Sandwich, Vegetable
Cuisine: American, Italian
Servings: 4 people
Ingredients
  • 1/2 cup balsamic vinegar
  • 6 tablespoons olive oil
  • 1/4 cup finely chopped parsely
  • 1/4 cup finely chopped basil
  • salt and pepper to taste
  • 3 cloves garlic, minced
  • 1 pound zucchini, sliced into 1/3″ planks lengthwise
  • 1 pint button mushrooms, sliced in half
  • 1 large red or yellow bell pepper, seeded and quartered
  • 1 large red onion, cut into 1/2-inch discs
  • 6 cups baby spinach, washed and dried
Instructions
  1. In small bowl, whisk together balsamic vinegar, oil, parsley, basil and garlic. Season with salt and pepper, to taste.  Place veggies in large zip-top bag and add balsamic mixture; close bag and turn a few times to coat contents. Let marinate at room temperature for approximately 30 minutes.
  2. Skewer together mushrooms. Coat grates with oil and heat grill to medium-high — approximately 400 F degrees.
  3. Drain balsamic marinade off vegetables and reserve (never reserve marinade on raw meat, but on vegetables it is fine)
  4. Grill veggies for 6 to 8 minutes, turning halfway through cooking. Vegetables will be done when they are becoming tender (a little “crunch” is desired and have golden brown grate marks. Let vegetables cool on cutting board for several minutes and then cut down into bite sized pieces.
  5. In small sauce pan, bring balsamic mixture to a boil over medium-high heat, let simmer for a couple minutes to reduce a volume a bit.
  6. Add spinach to serving platter and top with grilled vegetables and balsamic dressing (made from the marinade). Toss with tongs and serve warm — or make the vegetables in advance, chill and serve as a cold salad

4 Trail Energy Recipes with Protein Powder

This post is sponsored by NOW Foods via Mamavation.

These four easy, packable recipes use protein powder for added nutrition -- making them perfect to take on a hike or trail run.I’m not going to hide the fact that I’m a meat-eater. I do all the proteins – beef, chicken, fish, and so on.  But often, I’m in such a rush for breakfast in the mornings or after a workout, that I’m not able to cook up a big juicy steak. Nor do I always want to. Using protein powder is a go-to on these days when I have a light appetite, but realize my body needs adequate protein for muscle repair and maintenance.  I ask my body to do a lot at my age and, in return, I try to feed it what it needs!

I’m sharing some of my favorite recipes using protein powder that are perfect for taking on a trail run or stowing away in your gym bag. I’m also reviewing two great options from NOW Sports that each work well in the recipes.  I’ve tried dozens of different protein powders and these two rank pretty high in my book – they are affordable, made with quality ingredients and offer the right ratio of protein to carbs and fat that I prefer.

These four easy, packable  recipes use protein powder for added nutrition -- making them perfect to take on a hike or trail run. 

 

1) Pumpkin Protein Granola

2) Nut Butter Protein Nuggets with Cacao Nibs

3) Apricot Chocolate Almond Protein Bars

4) Chocolate Cherry Protein Trail Cups

 

 

Now Foods Plant Protein

Incorporating protein powder into your diet, it’s all about balance!

Plant Protein Complex (Creamy Vanilla) – Great for vegetarians and vegans (and even meat-eaters who want a change of pace), the NOW Sports Plant Protein Complex is a versatile choice made with a pea, brown rice, hemp and quinoa protein blend. Each scoop provides 22 grams of proteins and 3,900 mg of branched chain amino acids and 1,800 of L-Arginine. Less than 1 gram of sugar and sweeted with Xylitol and Stevia.

Sprouted Brown Rice Protein (Natural Vanilla) – Everyone needs protein to thrive and survive, however those with certain food allergies (such as whey, egg, soy, etc) are often left with few choices when it comes to protein powder. NOW® Sprouted Brown is a great solution and can be used with the confidence that only natural and pure ingredients are being used – no soy or dairy and is suitable for vegans and vegetarians.

 

Additionally, I recently tried these two other NOW Foods products – thumbs up to both, especially for convenience. When doing healthy things is convenient, I’m more likely to participate!

NOW Foods Slender Sticks - Acai LemonadeLemonade Slender Sticks – These single-serve drink mix packets are so convenient for summer travel or to stash in a gym bag. What I like about them, other than the sweet-tart taste, is peace of mind knowing I’m using a product with made natural sweeteners and non-GMO ingredients, no artificial flavors or preservatives, and contains 50% of nine daily vitamins. Oh, and only 15 calories per serving!

NOW Probiotic 10 + Inulin has 10 billion live organisms per packet to support gut health.Probiotic-10 + Inulin: More single-serve packets, so you can get probiotics anytime, anywhere! This convenient supplement helps to maintain a healthy microbial balance in the gut – thanks to 10 probiotic strains and 10 billion organisms per little packet!  Suitable for vegans, vegetarians and those on dairy-free and gluten-free diets, this easy-to-use powder simply mixes into water for drinking.

 

What is your favorite way to use protein powder? Have you ever used a Probiotic supplement?  Please share in the comments below — XOXO, Jennifer