Girls on Food

Fitness

Julianne’s Post-Workout Cornish Game Hen With Fox Run’s Vertical Poultry Roaster

I’ve been increasing my visits to the gym as of late, trying to work off all of those calories from restaurant tastings. While my body and mind feel clear and great, I’ve been getting so hungry after all that stair climbing and cycling. Since I have a somewhat fast metabolism, I have to have a full meal after I do cardio heavy workouts.

When Fox Run Brands reached out to me to try a product-test on their Vertical Poultry Roaster, the timing couldn’t have been more perfect! Although most owners of this product use it to roast their full-size chickens, I’ve been wanting to experiment in the kitchen with one of the more underrated birds out there- Cornish Game Hen.

Nutritionally, these portion perfect hens (minus skin and bones) are packed with 57 grams of protein and 9 grams of fat, making them a great post-workout beastmode treat. But how does it compare to the traditional roast technique over my new roast technique with the Vertical Poultry Roaster?  Follow the recipe below to taste for yourself!

Julianne’s POST-WORKOUT Cornish Game Hen

Tools Required:

Fox Run Brands’ Vertical Poultry Roaster

Baster

Tongs

Baking pan

Aluminum foil (optional)

Ingredients:

1 Cornish game hen patted dry

1 thin slice of room temp salted butter

4 sprigs of fresh rosemary

2 slices of quartered fresh lemon

3 garlic cloves

Salt and pepper to taste (I prefer Himalayan pink salt)

INSTRUCTIONS:

  1. Pre-heat oven to 450 degrees F.
  2. Take your Fox Run Brands’ Vertical Poultry Roaster and stuff the middle with rosemary sprigs, lemon quarters and place garlic cloves at the top.
  3. If your hen is coming from a sealed package, rinse off with water. To get that perfect crispy skin, make sure to pat and dry the hen thoroughly with a paper towel before moving forward.
  4. On a clean cutting board, lay your hen out (see image above) and use a small knife to get that top skin loose, then place the thinly sliced butter on the two breasts, you can maneuver it closer to wings too. If you have additional rosemary, feel free to stuff some here also, for extra herbal flavors.
  5. After you’ve stuffed your hen, gently place the hen on top of the Fox Run Brands’ Vertical Poultry Roaster through the cavity. Place stuffed hen on a baking pan. It’s effortless!
  6. Optional – If you want to retain a little more moisture, wrap hen in aluminum foil before placing in the oven.
  7. Otherwise, bake in oven for 25 minutes.
  8. After 25 minutes at 450 degrees F, remove hen from oven and turn the heat down to 325 degrees F.
  9. While the heat is cooling down, glaze your hen with the juices with a baster. If you used aluminum foil, remove it for the next step so that it can crisp up.
  10. Bake at the pre-heated 350 degrees F for 30 minutes, and continue to glaze a couple of times throughout.
  11. Remove baking pan from heat. Then carefully remove the hen from the vertical roaster with tongs. Let it cool, and it’s ready to serve!

Looking for a low-carb side dish? Check out my recent Just Beet It recipe on our Instagram page and make sure you’re following us too! Be sure to check out other fantastic Fox Run Brands products here.

This post is sponsored by Fox Run Brands; however, all thoughts and opinions expressed are my own. 

Summer’s Kelp Noodle Pad Thai

I have been trying out this whole no processed carbs thing for awhile now and I actually really love how it makes me feel. However I am only human and the noodle craving has hit me hard. Like really hard. I want all the noodles and I was especially craving pad thai. Obviously pad thai is not on my meal plan. I know what you’re thinking, “But Summer you love zoodles. You are always telling us they are an awesome substitute for noodles. Why don’t you just use those?” You guys are right, I do say that and I mean it. They are an awesome substitute for noodles but I need in this moment something more. I need the firmness of a perfectly cooked al dente noodle.

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Can a Plant-Based Dinner at Jean-Georges Vongerichten’s abcV Satisfy?

I came into my dinner at abcV a bit hesitant. Eating a complete meal (in ABC, a home decor shop) with just veggies? Especially when my favorite meal is dinner? I didn’t know just how impressive a vegetarian meal could possibly be. Restaurateur and Chef Jean-George Vongerichten is the genius that teamed up with ABC Carpet CEO and Creative Director Paulette Cole to change your outlook on what a dinner focused on the vegetables can look like. With the right pairing of flavors, experimenting with spices or roasting vegetables in butter, the team at abcV knows exactly how to make you forget about meat. You will be too preoccupied with the creamy green chickpea hummus and raving about how the roasted beets are the best ones you’ve ever had to even miss chicken or beef. abcV is a place meant for sharing plates so definitely bring a friend or two. I also suggest that you take a chance and forgo the cocktails for one of the juices or tonic drinks both of which are refreshing and pair excellently with dinner. No matter which way you decide to conquer this vegetarian menu, you will leave feeling full, satisfied and so excited to come back to try the rest of the menu. 

ABCV
38 E 19TH ST, NEW YORK, NY 10003
WEBSITE 

Green chickpea hummus, Thai basil, fresh pita or crudité

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A Whole 30 Days of Adventure With Megan!

If anyone out there has heard of Whole 30, they know it’s gauntlet thrown down at your social life when you decide to take it on. It is mostly paleo, definitely gluten free, and also bears a host of other restrictions because it’s supposed to show you what foods you are allergic to. Did I mention no drinking? YUP. Here’s a more comprehensive understanding of the plan.

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Postpartum Weight Loss: The Struggle Is Real

Postpartum weight loss is no joke. Let me just get that statement out of the way.

During my pregnancy, I convinced myself that I was going to eat organic, garden fresh vegetables and follow a very strict eating regime that would fuel my body full of nutrition and not hop on the unhealthy weight train. (While being pregnant, you should never worry about gaining healthy weight and always follow the advice of your physician, let me just clarify myself.) My visions of strolling through Whole Foods and local farmer’s markets were quickly blurred by the bright lights blinding me in the Super Burrito drive-thru.

Pregnancy is beautifully strange. You crave things you never thought you would eat in a million years. Trust me, I became the fast food junkie of Reno, shamelessly devouring double cheeseburgers and smothered chile relleno burritos at random times throughout the day. There are some things you just cannot control, nor would want to.

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Make Out in Culver City: Our Favorite Plant-Based Cafe

To the surprise of some of you I truly and madly love vegetables. It almost feels funny to say it out loud; I know you guys don’t picture me as the kind of girl that eats her greens but because my favorite plant-based restaurant is celebrating their first year I wanted to share with all of you this little piece of healthy heaven.

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Make Out Culver City
9426 West Washington Blvd, Culver City, CA 90232
http://www.makeouteveryday.com

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Make Out is located in a 1920s building in the heart of Culver City. The place is modern chic and what I like the most is that it has a very inviting café vibe. It has an array of big tables and -be warned- once you hit the couch you will not want to leave. The menu is full of healthy nutritious food mostly vegan and raw, and you will be able to enjoy juices, smoothies and/or a full meal. The beauty of it is that it doesn’t matter what you eat either way you will be doing your body a favor.

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To start my meal, I ordered the Kombucha. It was fizzy, refreshing and came in a bunch of flavors I had pineapple. And the special of the day: the Nachos Fiesta. The Nachos were made with blue corn tortillas, vegan cheese and pico de gallo. I think that they should add the Nachos permanently on the menu because they were so tasty.

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After that, I wanted to try some of the soups. And because I’m a good Mexican, the first soup I tried was the bean soup. Let me tell you it was so comforting; there is nothing like having freshly made bean soup when it’s cold in LA. Then I had the Squash soup. It had crunchy pepitas on top, and it was so incredibly creamy that it is hard to believe that it was dairy-free.

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From the small plates section on the menu, I decided to have the Spicy Carrot Roll made with nori better known as seaweed, jalapeño “cream cheese”, cucumber and avocado. What an inspiring take on sushi! It was soft on the outside and crunchy on the inside. The plate was not only beautiful, but the roll tasted splendid.

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I proceeded to try the flatbreads. I went with the Pizza flatbread that has Sundried Marinara, Pistachio Pesto, and Macadamia Ricotta. I’m telling you that Ricotta tasted like the real deal!! Followed by the Fennel flatbread. This one has baba ganoush, mint, lemon, and capers. Both of the flatbreads were delicious, but I was particularly taken with the Fennel flatbread. I I have never had a flatbread like that, it was good simple ingredients in a very innovative way.

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To end my meal I wanted to try the Kelp bowls. So what is this Kelp thing? It is a kind of brown seaweed that is super high in nutrients. Best of all it is fat-free and gluten-free. Kelp is typically referred as noodles although they don’t taste or feel like pasta. I love them, so I tried the Almond Kelp bowl that comes with kelp noodles, carrot, lime, ginger and spicy Almond. As soon as I tasted it, the first thought that crossed my mind was Pad Thai. It tasted like the healthy version of that. Then I had the Pepper Kelp Bowl. It has black pepper, olive crumb, and snap peas. I had not had this one before, and it was delicious. It tasted like the best Alfredo pasta (minus all the fat and carbs) that you’ve ever had; it was creamy, complex and so savory. I was so impressed with this bowl.

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I was super lucky because I got to try the new desserts that are coming soon to the menu thank you Make Out. First, I had the Raw Cheesecake Fudge. This little beauty is dipped in raw cacao. And it tastes just like it sounds: amazing. And then I had the Coconut Chocolate Hazelnut Mouse. Creamy, chocolaty, nutty…it was gorgeous. I can only describe it by how I felt and I was invaded by deep sadness when I had the last scoop. I just didn’t want it to end.

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As you can see, I completely pigged out at Make Out. To be honest, there is not a thing on the menu that isn’t exciting. The food is healthy, flavorful and very creative. Best of all you are doing something good for your body every time you eat like this. I am so happy that Make Out is celebrating its anniversary I wish them many successful and healthy years!