How would you like to live a Fit and Spicy Life? I know I would? And this past week or so I did – virtually – through Mellissa’s foodie blog – A Fit and Spicy Life. Mellissa’s blog was my ‘assignment’ for April’s The Secret Recipe Club. And, as usual, I found a blog full of tasty treats and interesting entrees.

So without further ado, let me introduce you to some of Mellissa’s recipes.


For breakfast one morning we had:

      Pumpkin Chocolate Chip Muffins

If you like pumpkin and all the spices that go with them then these muffins are right up your alley. Filled with cinnamon and nutmeg they are sweet and spicy. Especially warm from the oven. 1/2 of the recipe resulted in 12 regular muffins and 10 minis. Perfect!!

    3 cups sugar
    1/2 cup oil
    1/2 cup applesauce
    4 eggs
    2 tsp. vanilla
    3 1/2 cups whole wheat flour {I used half AP flour and half Whole Wheat}
    1 1/2 tsp salt
    1 tsp baking soda
    2 tsp cinnamon
    1 tsp nutmeg
    2/3 cup milk
    1 15oz can of pumpkin
    1 cup mini chocolate chips

Preheat oven to 350.
Spray muffin tins with a bit of non-stick cooking spray.
Beat together the sugar, oil, eggs and vanilla in a mixing bowl until well mixed.
Mix together the flour, salt, baking soda, cinnamon and nutmeg in a separate bowl
Mix the milk, pumpkin, and applesauce in another bowl.
Add the flour mixture in 1/3’s to the wet sugar oil, vanilla and egg mix.
Add half the milk and pumpkin and beat until combined. Add the rest of the milk and pumpkin.
Stir in the chocolate chips
Add batter to muffin tins until about 2/3 full
Bake for 20 minutes

Good breakfast.

      *********************

Dinner found us eating Risotto and Fish. To be exact we had…..

      Foil Packet Fish with Tomato Corn Relish
    1 teaspoon coriander seeds
    1 cup fresh parsley
    1 cup fresh cilantro
    1 inch piece of ginger, peeled and roughly chopped
    2 tbsp vegetable oil
    Salt
    1 can of corn, drained
    1 heirloom tomato, chopped {I used sun dried tomatoes since Tomato season is no where near!}
    Mahi Mahi (or any other white fish) {I used VERY fresh Catfish, it was swimming that morning!}

Preheat a grill to high the oven to 350.
Toast coriander seeds in a dry skillet over medium high heat, tossing, about 3 minutes.
Crush the seeds and add to the food processor with the parsley, cilantro, ginger, vegetable oil, salt and 1 tablespoon of water.
Toss the corn and tomatoes with 3 teaspoons of the herb mixtures in a bowl and season with salt
Tear off foil sheets for each piece of fish. Please fish in center and top with herb mixture while placing tomato and corn relish on the sides of the fish. Fold up foil packets, but leave room for circulation.
Grill Bake the packets, covered, until the fish is cooked through, 10 – 15 minutes. Place a foil pack on each plate and open very carefully!

Talk about easy, and tasty, and quick. And no dishes to clean afterward if you leave the fish in the pouch. I loved the play of the ginger with the sweetness of the corn and the herb mix was just perfect with both the fish and the veggies. When summer comes along and we can actually find DECENT tomatoes I want to try this one again.

Along side the fish we enjoyed…

      Leek Bacon and Pea Asparagus Risotto

    2 leeks (use just lower half)
    12 cups chicken broth vegetable broth
    4 slices bacon
    2 1/2 cups Arborio Rice
    1 cup dry White Wine
    3/4 cup frozen peas chopped asparagus
    1/2 cup of finely grated Parmesan
    1-2 tbsp fresh lemon juice
    Salt and Pepper to Taste

Finely chop leeks and bacon
In a saucepan bring broth to a simmer over medium heat
In a large skillet cook bacon until crispy, add leeks and cook until softened
Add rice and cook about a minute, ensure it is coated
Add wine and stir until evaporated, about 2 minutes.
Add broth in 1/2 cup to 1 cup intervals and stir until absorbed, waiting about 2 minutes between additions for a total of about 30 minutes
Stir in peas asparagus after final addition of broth
Remove skillet from heat and stir in Parmesan, cover and let stand 2 minutes.
Season with lemon juice, salt and pepper
Serve remaining Parmesan on top of the risotto

I really liked the sweet crunch of the asparagus in the risotto. I had only used it because I couldn’t find the peas and I needed to use up the last of the asparagus. It is simply too good to waste. I am glad I couldn’t find the peas!! I have been making more risotto since I found out how easy it can be. It was always a dish that scared me. I mean, really, making risotto at home?? YES!!! And this one was delicious. The vegetable broth added another layer of flavor.

For dessert I made…

      Peanut Butter Surprises

You can find the recipe on Mellissa’s Blog. I’ll let you visit her and find out what the surprise is.

There are lots more recipes I want to try from Mellissa but they will have to wait.

Hop on over to the other SRC members’ blogs and see what fun they had exploring their ‘assigned’ blog. And if you want to join in the fun just visit The Secret Recipe Club. You could have a great time with your ‘assignments’!!



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