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Hi! I'm Meghan. I'm glad you stopped by. My hope is whether through food for the body or food for the soul, this blog will encourage and inspire you. One of my loves is to encourage others in their journey. Along with that, I hope to share with you my love for food, fitness, and Jesus!

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Jicama is the new black. (2 recipes in this one!)

June 5, 2011 / By / , , , , , , , , / 3 Comments

What the heck is  jicama? and how do i PRONOUNCE it??

Sometimes i just feel like or menus get to be a little *ahem* FLAT.  Last monday was a holiday, and my monday night BodyJam class was cancelled because the gym was closed, so I was home for dinner.  I can’t remember what i made, but i am sure it rocked. anyhoooo….the next day i heard the 11 year old and the 9 year old discussing weather or not tuesday would be ‘pizza night’ (normally on monday).  They were talking like a couple discussing weather or not the garbage would come on the normal garbage day after a 3-day  weekend. c’mon, you get the picture.  i am THAT predictable.

So i got a little wild hair while i was grocery shopping (going up the saaaame aisles with the saaaaaame list…i was throwing a little pity party) when i rounded the corner and saw my good ol’ pal, the jicama.  Yay!

Jicama (HICK-ah-muh) is a tuber. It is a homely cousin to the turnip – but don’t let it fool you, this little guy is a really versatile addition to your meals!  Jicama is largely comprised of water, but not in the same way as a melon; jicamas are more similar to an apple, but not as sweet as an apple.  The best part about them is that they add crunch to a meal without changing the flavor of it.  You can add them to stir fry and they stay crispy and firm (because the cooking method is quick).  Or try them in fruit salad.   They have the ability to blend in with their surroundings but the strength to maintain their unique personality….like a good date.

By the way, jicama is really cool because 1 cup has fewer than 50 calories…and it is loaded with fiber.

(ps: hey parents – kids WILL EAT THIS.)

Where & how to buy:

I get Jicama year round at our local supermarket in the fresh veggies section.  They come in many sizes, but it can be a challenge to cut them, so first timers might look for a medium to small size jicama.  Look for a one that is firm and not blemished or shriveled. It will keep 2 or 3 weeks on the counter or even in the fridge but once it’s cut, use it in a week.

Prepping and using your jicama:

Use a veggie peeler to remove the outside skin in the same way you might peel a carrot or potato. Then slice the jicama and cut into strips or cubes…you can even julienne it.  I usually cut my jicama in half first and then take the skin off.  i don’t know why.  (i knit all backward too, because i was taught by a brit…but that’s neither here nor there.) do as i say, not as i do.

ideas for your new little buddy:

  • as an appetizer (see chilie jicama sticks, recipe below)
  • in stir fry
  • in sushi rolls in place of cucumber
  • add to fruit salad (it doesn’t brown like apples!)
  • add to your favorite coleslaw
  • add to homemade salsa
  • in green salad (see Mixed greens with Strawberry & Jicama salad, below)

Mixed greens with strawberries and jicama~


  • Spinach, Romaine, or any other greens
  • Sliced strawberries
  • jicama, peeled and sliced into strips
  • salad dressing – i used Girard’s Spinach salad dressing, but if you want to make your own dressing , you can try this one.
  • feta cheese if you like

just combine greens, add sliced strawberries & Jicama, and toss with dressing.  Add feta to taste.

I intended to take a picture of this salad while the bowl was arranged and untouched, but my hungry boys got to it first!  but them i suppose that is a perfect testimony that it tastes good!

Chilie Jicama sticks (sorry, no pic yet!)

in the mood for a great summery appetizer?  or maybe you are headed to a party and just can’t bear to show up with the chips and dip…again.


  • jicama sliced into strips – approx the size of a small french fry.
  • juice of 2 limes
  • chilie powder
  • salt
  • pepper
  • (if you really want to go for it, you can try Tajin, a lime+chili+salt mixture made especially for jicama)

Toss jicama in a large bowl with lime juice and spices to taste.  They look great served nestled tight like french fries!

now, tell me how YOU like to use jicama?

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  1. This sounds delicious, Camille! I love the recipes. I like to use jicama as a topper on tacos, included in the normal taco fixin’s!

  2. Karen Waite says:

    I had no idea what they could be used for – I feel enlightened!! I just might try it sometime!

    • I have to share this: (a bit of background, i have a son who is a native Filippino) Rey looked at the Jicama and announced it is his favorite. he ate an entire root with salt and chili powder last night. i had NO IDEA they had them in the Philippines! hahaha! so it was an amazing happy evening for us…thanks to my buddy, Jicama!

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