Knockout Nutrition and Workout 7/2 - KMPH FOX 26 | Central San Joaquin Valley News Source

Knockout Nutrition and Workout 7/2

Former boxer and nutrition expert, Jenifer Alcorn visited Great Day to talk about some gluten-free 4th of July snacks kids will love, and to demonstrate a firecracker workout routine.

Guilt free 4th of July foods that the kids will love!

 * Patriotic Breakfast Toast
 * Patriotic Pizza
 * Star Spangled Banner Pasta
 * 4th of July Cone


Just cream cheese or butter, raspberry jam, and fruit.



1/2 (about 1/2 a pound) recipe of your favorite pizza dough
1/4 cup olive oil
16 basil leaves, chopped + divided
8-12 ounces brie, sliced
1 1/2 cups strawberries, chopped
3/4 cup blackberries
1/2 teaspoon pepper

Balsamic Honey Glaze:

1/2 cup balsamic vinegar
3 tablespoons honey


Prepare the dough 1-2 hours ahead of time.

Well the dough rises make the honey balsamic glaze. Add the balsamic vinegar and honey to small sauce pan and simmer until reduce by half. This should take about 10 to 15 minutes. Remove from the heat and set aside until ready to use.

When ready to grill the pizzas preheat the grill the high heat.

Add the blackberries to a bowl and add about half of the basil. Lightly mash the blackberries with a fork.

Invert a baking sheet and generously dust with flour.

Divide the pizza dough in half and roll each half as thin as you can, but make sure not to rip the dough. Cut the dough into 12 to 16 squares or circles (I did both). Add the olive oil to a small bowl and brush both sides of the pizza rounds with the olive oil and place on the baking sheet.

Carefully add half of the pizza rounds to the hot grill and grill for no more the 2 minutes. The dough will bubble up, this is good! Remove the pizzas using tongs and repeat with the remaining pizza rounds. When all the pizzas are grilled, turn the heat on the grill down to medium.

Top the grilled side of each of the pizzas with slices of brie, but make sure to leave a 1/2 inch boarder around the edges so the brie does not melt all over the grill. Then top with lightly mashed blackberries and the chopped strawberries. Carefully return the pizzas to the grill and grill another 3 to 5 minutes, our until the brie has melted and the pizzas are crisp. Top with the remaining fresh basil and drizzle on the honey balsamic glaze.

To make the American flag pizza place the the blackberries in the left hand corner of a square pizza crisp and then push the strawberries into the brie in rows. Grill as directed above.



(1) container of spiral vegetable pasta, cooked
(2) baby cucumbers
(1) 7 ounce package of sliced sharp cheese
(1/2) 6 oz. package of sliced turkey pepperoni
(1) red bell pepper diced
(1/4) white onion diced
(1) 16 oz. bottle of Kraft Zesty Italian Anything Dressing

This pasta salad is ALMOST too simple to even have “steps!”

Prep as much ahead of time as possible to make things smooth for the kids. Have the pasta cooked and drained, the bell peppers diced, and the onion diced, too.

Carefully cut a few tiny strips out of the peel along the length of the cucumbers.Then cut the cucumber into rounds, and they should look somewhat like stars or flowers. The kids will think it’s magic! (Just watch their tiny fingers while cutting.)

Use a small star shaped cookie cutter to cut stars out of the cheese slices and the sliced pepperoni. Priscilla loved helping with the cheese, but the pepperoni was a little harder, so I did those.

Here’s where the kids come in: Dump it all in a big bowl!

Let the little one(s) pour that entire bottle of Zesty Italian in and stir it all up.

DONE! Simple, colorful, silly, full of veggies, and FUN!

4th of July Cone:


Chocolate chips
Vanilla ice cream
Blueberries, rinsed and patted dry
Ice cream cones
Red sprinkles


Line a cookie sheet or plate with waxed paper. Pour some sprinkles in a bowl.

Put some chocolate chips in a microwave safe bowl (to do 6-8 cones, I would start with about ¾ cup). Microwave for one minute, then stir, and microwave in 10 second intervals, stirring in between, until smooth and melted.

Take each cone and dip into the melted chocolate, and then into the red sprinkles. Place the dipped cone onto the waxed paper lined cookie sheet. Repeat with each cone. Place the cones on the cookie sheet in the freezer to harden up for a few minutes.

When you are ready to serve, simply scoop some vanilla ice cream into the cones, and top each one with a few blueberries.

You can use gluten free ice cream cones if needed, and dairy free chocolate chips and dairy free ice cream as well. This can be customized to fit your family’s dietary needs!

Have a Safe and Happy 4th of July!

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