Do a little jig then eat a fig…pizza!

Today’s Training: I’ll be running my 8 mile tempo tonight!  I enjoy running in the evening nowadays.  Plus, Brax wanted to sleep in until 7, and I thought- me too! 🙂

Fig Neuton, anyone?!  How about the real thing?!

Figs!  I didn’t realize how much goodness is packed in these strange looking little goodies.  Now is the time to get them while they’re fresh and in season- although you can find them dried year around.

Figs go back to the Biblical times- think fig leaves (which are also nutritional in themselves).  Those BC folks were so smart and healthy eating.  We could learn a thing or two from them!

I bought some dried for Braxton yesterday, and to my delight, he gobbled them right up!  There are plenty of recipes out there using them fresh or dried.  Why, you wonder, should we include these in our diets?

Figs are a good source of potassium– a mineral that helps control blood pressure.  They’re fiber packed, which helps keep us nice and full, therefore they may be another natural weight loss aide- or at the very least, a great snack option!  My favorite part about them is their high Calcium content-packed wonderfulness.  That can help with our bone density!  Figs are also a good source of Iron.

For running, just three figs provide 30 grams of good carbohydrates along with B vitamins, for peak energy and performance!  Have you ever noticed Fig Neutons at the food tent after a race?!  That’s why:)

That all is enough to sell me on them:)

If you go to a nicer restaurant, you will probably find figs somewhere on the menu.  They’re a culinary delicacy with their sweet creamy texture.  I tend to find them on pizzas.  Figs are one of the most perishable fruits, so if you buy them fresh use them within a day or two.  Or go to the bulk section of Wegs and find them dried for $5.99 a pound.  A little expensive, but not many are needed anyways.

Figs can be enjoyed in basically anything- they’re one of those versatile foods we can enjoy plain, in our oatmeal, on our pizza, in a trail mix- wherever you want to add a fig in your life.  I’ll share a fantastic looking pizza I will be making soon, to be followed with an impressive fig dessert.

Have a dinner party and serve this to look extra fancy!  When you serve them, speak in a delicate accent and wink and bow.  Your guests will ever be impressed.  An added bonus- while serving  figs, you automatically will look like this:

Fresh Fig and Onion Flatbread Pizza

Fig and Onion Flatbread Pizza

1 multigrain flat bread (store bought or homemade, about 9 inches in diameter)
1/4 cup ricotta cheese
1 garlic clove, minced
2 fresh figs, quartered
1 medium white onion, sliced
1 teaspoon olive oil
1 tablespoon balsamic vinegar
1 handful arugula (or parsley)

What to Do:

  1. Warm the flat bread in the oven at 350 for about 5-10 minutes
  2. In a medium saucepan heat the olive oil and cook the onion over medium heat until slightly translucent.
  3. Once translucent, add balsamic vinegar. Mix until the vinegar is distributed evenly, and cook further until the onions are soft and the balsamic has evaporated. Set aside.
  4. In a small bowl combine the ricotta and garlic.
  5. Remove the flat bread from the oven and spread ricotta mixture evenly over the surface. Top with the onions, figs, and arugula.
  6. Cut into a few slices, and enjoy!

And then for dessert, try:

Poached Figs

Figs make a delicious dessert when poached in wine. They can be used fresh or dried and cooked in any kind of red wine you might have on hand, although a dry red wine is best. Use sweet, whole spices, such as cinnamon, nutmeg or cloves, along with honey or sugar. Add lemon zest if you wish. Combine all the ingredients and simmer for around 15 minutes for fresh figs, or 30 minutes for dried figs. Once the figs are done, continue boiling the syrup until it is as thick as you prefer, then strain out the spices and pour it over the figs. This can be served along with other poached fruits or with ice cream.

And then after dinner, do the jig while wearing a wig, because honestly, why not?


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