Lightened Pumpkin Spice Crumb Cake (gluten free option)

Autumn means ALL the pumpkin-spiced things! It’s a seasonal craze I can support  — and, by support, I mean “hold up to my mouth and shove in!”Lightened Pumpkin Crumb Cake - gluten-free

So, with the hubby’s birthday right in the smack of pumpkin month, I don’t even ask him what flavor cake he wants. He’d normally say “chocolate,” but in September, October and November, the only option is pumpkin spice. Check out my Lightened Pumpkin Spice Crumb Cake (gluten-free), get the recipe and find out what yumminess I served it with. Continue reading

Mini Paleo Chocolate Angel Food Cakes using Banana Flour

Disclaimer: This post is sponsored by Now Foods. I received product and compensation for my time to create this recipe and share my honest opinion. 

What if I told you to eat the whole cake? Would you do it, could you do it? I think so! My Personal-sized Paleo Chocolate Angel Food Cakes are a light, low-cal cake treat that will satisfy your cravings and jive with your food tribe – be that Paleo, gluten-free, sugar-free, or diary-free.Paleo & Dairy Free Chocolate Angel Food Cake - personal sized

Each substantial-sized “mini” cake (made in jumbo muffin tins) has just 162 calories, 45g total carbs with 13 of those being dietary fiber (but no added sugar), 8g protein and less than  ½ g fat. Honestly, they are so big for being little, I’m often happy with just half! Read on to get the recipe and find out about the green banana flour I used in the batter. Continue reading

Wow, It’s a Sugar-free, Gluten-free, Dairy-free, Paleo Chocolate Cake

Posting a little ahead of schedule to give y’all a heads up that National Chocolate Cake Day later this week – on January 27th to be exact. I want to give you plenty of time to start thinking of how you to pay homage to one of the world’s most popular desserts — will you partake in a cupcake, a layer cake, a Bundt cake, a sheet cake or even a single-serve mug cake? Heck, make them all!

Wow, it’s a Sugar-free, Gluten-free, Diary-free Chocolate Cake is a healthier option for dessert and can be made in single servings, in a brownie pan or as a traditional layer cake. This treat is lower carb,  paleo and diabetic diet friendly.

This year, my Wow, it’s a Sugar-free, Gluten-free, Dairy-free Chocolate Cake needs to top your must bake list. I’ve topped it with rich butter macadamia nuts, but it’s equally delicious eaten plain with just the ganache or topped with other garnishes like raspberries, pistachios or orange zest. Even though it’s dreamy and decadent-tasting enough for a hardcore chocolatavore, it’s got some decent nutritional value and is even Paleo diet friendly, gluten-free and lower carb

Continue reading

Blueberry Pecan Oat Mug Muffin – Master Mix Recipe

Blueberry Pecan Oat Protein Mug Muffin -- food prep the master mix and have breakfast read in less than 2 minutes.I’m on this mug muffin kick lately. I have a zillion iterations, from Lemon Raspberry Protein Muffin Mug to this Blueberry Pecan Oat Protein Mug Muffin that I’m sharing today. I usually mix up this protein-packed breakfast scoop by scoop in the morning, but I love this one so much that I big-batched it! Meal prep, y’all – I can’t believe I’m so organized. Haha.

Blueberry Pecan Oat Protein Mug Muffin -- food prep the master mix and have breakfast read in less than 2 minutes.

Love Grown FoodsSo, come morning, when I’m not feeling human, all that’s left to be done with my breakfast is add two liquid ingredient (egg white and almond milk) to my mix and stick in the microwave. I tried to use an egg white powder in the mix to make even more convenient, but I didn’t like that so much – plus, how is cartoned egg-white not convenient?! Other things to love  about this Blueberry Pecan Oat Mug Muffin recipe in addition to the homey taste is the wholesome nutrition – it’s gluten-free, sugar-free, low-cal and packed with protein (32 grams protein and about 240 total calories per serving).

When I say that this is a Master Mix Recipe, it means you can swap out the blueberries and pecans for the other dehydrated fruit and nuts of your choosing — bananas & peanut, pineapple & macadamia nut, raspberries & almond are just some ideas!

Blueberry Pecan Oat Protein Mug Muffin Nutrition Label

I ran the nutritional info for you tracker types!

Instead measuring out the oats, chia seeds and pecans separately, I like to just use Love Grown Foods Super Oats with Chia & Nuts – that stuff ROCKS my world.

 

Here’s a run down on most of the products I used in this recipe:

What is your go-to easy meal in the morning? If you were swapping out the fruit and nuts, what would you choose? Please share in the comments — XOXO, Jennifer 

Blueberry Pecan Oat Protein Mug Muffin -- food prep the master mix and have breakfast read in less than 2 minutes.
Blueberry Pecan Oat Mug Muffin - Master Mix Recipe
Print Recipe
Whip up a big batch of this yummy protein-packed mug muffin mix and enjoy a quick, easy and healthy breakfast all week. Microwaves in less than two minutes!
Servings Prep Time
8 servings 5 minutes
Cook Time
90 seconds
Servings Prep Time
8 servings 5 minutes
Cook Time
90 seconds
Blueberry Pecan Oat Protein Mug Muffin -- food prep the master mix and have breakfast read in less than 2 minutes.
Blueberry Pecan Oat Mug Muffin - Master Mix Recipe
Print Recipe
Whip up a big batch of this yummy protein-packed mug muffin mix and enjoy a quick, easy and healthy breakfast all week. Microwaves in less than two minutes!
Servings Prep Time
8 servings 5 minutes
Cook Time
90 seconds
Servings Prep Time
8 servings 5 minutes
Cook Time
90 seconds
Ingredients
Wet Ingredients for Cooking:
Servings: servings
Instructions
  1. To make master mix, add protein powder, baking mix, oats, chia seed, pecans, stevia and dehydrated blueberries to large mason jar or storage container and shake to blend.
  2. To prepare individual serving, add approximately ½ cup mix into large mug or microwave-safe bowl. Stir in 3 tablespoons of egg white and 5 tablespoons of almond milk. Microwave on high for between 1 and 2 minutes – exact time will vary by microwave strength (the magic time at my house is 90 seconds). Mug cake will rise dramatically while cooking and then settle back down and is “done” when no longer wet and has consistency of a bread pudding.
Recipe Notes

*In lieu of these three ingredients, you can swap out with just a little skosh more than 1 ¼ cup of Love Grown Food Super Oats with Chia & Nuts

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Gluten-free and Gooey Butter(less) Cake for Spring Celebrations

Gluten Free Gooey Butter(less) Cake is also low in sugar and makes a healthier dessert option for everyday and celebrations.
Today I’m sharing my healthier (but just as heavenly) version of a Gooey Butter Cake – I’m calling it Gluten-free & Gooey Butter(less) Cake. Before I dive into the recipe (uh . . . figuratively and literally), let me tell you how this sweet treat came to life . . . ‘cause I usually don’t make a lot of cakes.

banana foster butter cakeSo, last week I celebrated my 25th wedding anniversary with the super decadent Banana Foster Butter Cake at Eddie V’s Seafood Restaurant– it’s loaded with fat and sugar (as the name more than hints) and was topped with caramel, whipped cream and butter pecan ice cream. It didn’t take long to remember just how delicious this style of ooey, gooey, butter batter sticky cake actually is – in the past I had made Paula Deen’s version – she’s the Queen of Butter, y’all!Gluten Free Gooey Butter(less) Cake is also low in sugar and makes a healthier dessert option for everyday and celebrations.

Not that I have anything against butter or cream cheese or even a bit of actual sugar in moderation – but, there is absolutely no moderation in these traditional recipes — a modest sized piece with no toppings is pushing 600 calories!  That’s fine every 25 years (haha), but not every weekend. I surfed the internet looking for a healthier butter cake, a preferably one that was gluten-free and lower in sugar so all my family and friends could partake in the cake partaaaay!   I found a reasonably good-sounding Bobby Flay riff (however, not gluten-free) and a few other “meh” makeover recipes as well.  Naturally, in the end, I did my own thing based on the concepts and am more than pleased with the results.

Gluten Free Gooey Butter(less) Cake is also low in sugar and makes a healthier dessert option for everyday and celebrations.

butterless gooey cake nutritionApparently everyone else was pleased too, not a single slice from this Gluten-free & Gooey Butter(less) Cake I made over the weekend for my Mama’s birthday.

And, according to calculations, my version has 188 calories per serving and 8 grams of fat while the, ahem, Southern Lady version has 545 calories and 28 grams of fat for the same size serving! Both nutrition counts are calculated without toppings or a la mode!

Today my gluten-free cake is shown with strawberries to keep it lighter, but I’ve also done bananas and caramel sauce.

Gluten Free Banana Foster Upside Down CakeI’m also a big fan of this gluten-free Banana Foster Upside-Down Cake from Cooking Light! Check it out!

What would you put on top of your Gooey Butter Cake? What is your go-to dessert for celebrations? How many years have you been married, if you’d like to share! XOXO — Jennifer

 

 

Gluten Free Gooey Butter(less) Cake is also low in sugar and makes a healthier dessert option for everyday and celebrations.
Gluten-free and Gooey Butter(less) Cake
Print Recipe
Gluten-free and gooey, this healthier take on the super rich and decadent Butter Cake is also lower sugar and fat. Perfect for spring celebrations!
Servings Prep Time
12 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
12 servings 15 minutes
Cook Time
45 minutes
Gluten Free Gooey Butter(less) Cake is also low in sugar and makes a healthier dessert option for everyday and celebrations.
Gluten-free and Gooey Butter(less) Cake
Print Recipe
Gluten-free and gooey, this healthier take on the super rich and decadent Butter Cake is also lower sugar and fat. Perfect for spring celebrations!
Servings Prep Time
12 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
12 servings 15 minutes
Cook Time
45 minutes
Ingredients
For crust:
For filling:
Servings: servings
Instructions
  1. Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray.
  2. For the “crust” mix together gluten-free flour blend, xanthan gum (if needed), flaxseed, sugar substitute, salt and baking powder in a large bowl. Add milk, oil and egg to dry ingredients and use a spatula to mix until smooth. Scrape the mixture into the prepared pan and spread around evenly.
  3. For “filling,” beat the Neufchatel cheese until smooth. Beat in the yogurt, butter, vanilla and sugar. Spread over the cake mixture. Place springform pan on a rimmed baking sheet (in case of leakage) and bake on center rack for 40 to 45 minutes. Remove from oven with filing is mostly set, but center still looks a little gooey.
  4. To serve, remove side of springform pan and dust with powdered sugar. Serve with preferred toppings, recommendations include berries, candied nuts, caramel sauce or fruit preserves and syrups.
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Brunch on This | Tipsy Topsy Turvy Cranberry Ginger Cake

Tispy Topsy Turvy Cranberry Ginger Cake delicious for breakfast, brunch or dessert!Merry Christmas, y’all! Actually, I’m getting my post up late . . . so the day is almost over, but I hope lots of hugs were had, laughs were shared and memories were made!  With our oldest home from college, it’s been wonderful to have everyone together again . . .  and get back the full-immersion effects of being the only female of five people under the roof.

christmas jennifer and boys 2015

Today, I made big Christmas morning brunch for my kiddos, husband, mom and dad and family visiting from out of town.  A few of the dishes are traditional non-negotiables, like the Overnight French Toast, Barn Raiser Beef & Egg Bake, and Cinnamon Monkey Bread.  But, I always like to come up with a new holiday brunch recipe – and this one for Tipsy-Topsy-Turvy Cranberry Ginger Cake was a hit! There is still plenty of holiday time left to make this delicious dish which can also double as a dessert (throw a scoop of ice cream on top). Don’t worry, the alcohol content in the liquor burns off, so it’s just fine to feed to the children.

Cranberry Upside Down Cake

Oh, so did I mention that after brunch and presents and clean-up, we went stand-up paddle boarding?! Only in Austin!

Jennifer Fisher of thefitfork.com stand up paddle board

So, what was your most memorable happening today? Or, have you ever made an upside down cake — with what fruit? Please share in the comments, XOXO — Jennifer

Cranberry Upside Down Cake
Tipsy Topsy Turvy Cranberry Ginger Cake
Print Recipe
Servings Prep Time
8 servings 10 minutes
Cook Time
50 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
50 minutes
Cranberry Upside Down Cake
Tipsy Topsy Turvy Cranberry Ginger Cake
Print Recipe
Servings Prep Time
8 servings 10 minutes
Cook Time
50 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
50 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 350F
  2. In small saucepan, melt butter and whisk in liquor and brown sugar. Stir in ginger and lemon zest and continue to cook for 2 minutes until combined and beginning to bubble.
  3. Spray pan with cooking spray and pour brown sugar mixture into bottom of pan. Add cranberries to top of brown sugar mixture; set aside.
  4. In medium mixing bowl, stir together flour, baking powder, salt and sugar.
  5. In another bowl, whisk together oil, milk, eggs and vanilla. Pour wet contents into bowl of dry contests and beat for 2 minutes with mixer or by hand, until well combined but not over mixed.
  6. Pour batter over cranberries.
  7. Bake for approximately 50 minutes in center rack of oven or until toothpick pulls clean.
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Watermelon Cherry Cake with Choco Coconut Cream

Make summer holidays and warm-weather birthdays super sweet and healthy with a fruit-bedecked watermelon cake.

I love having my birthday the day before America’s – it makes me feel super patriotic and sparkly and sunshine summery. I’m usually celebrating at the lake, the river or beach along alongside a sea of other 4th of July weekend revelers who are unwittingly my party guests – the more the merrier!  One of the most memorable birthdays ever was on my 14th  year when a full orchestra of Culver Military Academy hunks stopped their steamboat by the dock and played “Happy Birthday” and shot off fireworks just for me, I was giddy and giggly for days. The girlfriend I was visiting with had the best grandma ever for pulling off that swoon-worthy surprise!

Jennifer Fisher Austin Runner and Fitness Enthusiast - TheFitFork.com

Celebrating my birthday early with family at the lake.

Please, no gifts -- unless it's a watermelon!

Please, no gifts — unless it’s a watermelon!

There are so many great things about having a 3rd of July summer birthday – I can wear my favorite sundress and sandals or better yet, a just bathing suit and barefoot. I can float around on the river all day and stay late at the country dance boot-scootin’ and catching fireflies, no worries about getting up early the next day – it’s a holiday, y’all! Sometimes, I am lucky enough to celebrate with my Aunt and Sister-in-Law who both have birthdays during the same week. If we happen to stay in town, my birthday weekend always includes running the Freedom 5k with family and good friends– a race that features watermelon at the finish line.

So YOU are invited to my birthday this year, can you come? There will be lots and lots of fun along with my favorite foods, especially watermelon. The dress code is casual and there’s no need to bring a gift. .. err, unless you want to wrap up a watermelon.

Watermelon Cherry Cake with Choco Coco Cream is a light summery dessert that is dairy-free, raw,  paleo and vegan.

Wow your party guests with a fruit festooned watermelon cake!The cake will be a fruit, fun and fabulously fit dessert – Watermelon Cherry Cake with Choco-Coco Cream! You may have seen these “cakes” that feature a big hunk of watermelon as the base instead of traditional spongy, sweet cake. In honor of my favorite seasonal flavors, my cake is piled high with ripe red cherries and topped with and alternative chocolate cream made frm whipped full-fat coconut milk to keep it paleo-ish, raw and dairy-free.  Don’t miss the easy recipe at the end of this post. Even a huge slice is a light way to end my favorite birthday bash meal of flame-kissed burgers and avocado, black bean and corn salad.   

Enjoy a Watermelon Caipirinhas, a summery cocktail for your next outdoor party.Our beverages will also be watermelon inspired — Watermelon Caipirinhas! But I’ll lighten up this boozy Brazilian drink with just a half shot of cachaça because I’m a certified lightweight! Kids will keep cool with my drinking my Watermelon Coconut Cherry Sippers – tasty, healthy and hydrating! I think I’ll have one of these too!

watermelon cake collageCheck out the other delicious watermelon cakes and desserts at Watermelon.org and follow my Living on the Wedge Watermelon board on Pinterest for lots of great watermelon recipes and ideas.

 

 

 

 

What are you doing this weekend to celebrate?  Will you have watermelon? Share in the comments below – XOXO, Jennifer

The post is sponsored by the National Watermelon Promotion Board. However, the opinions and content (unless otherwise noted) shared are my own and NWPB did not tell me what to say or how to say it.

Make summer holidays and warm-weather birthdays super sweet and healthy with a fruit-bedecked watermelon cake.
Cherry Chocolate Watermelon Cake
Print Recipe
Servings Prep Time
12 servings 30 minutes
Cook Time
0 minutes
Servings Prep Time
12 servings 30 minutes
Cook Time
0 minutes
Make summer holidays and warm-weather birthdays super sweet and healthy with a fruit-bedecked watermelon cake.
Cherry Chocolate Watermelon Cake
Print Recipe
Servings Prep Time
12 servings 30 minutes
Cook Time
0 minutes
Servings Prep Time
12 servings 30 minutes
Cook Time
0 minutes
Ingredients
Servings: servings
Instructions
  1. Cut ends off watermelon so that it sits flat on platter, reserve ends for use later. Continue to cut rind off, starting at top of watermelon “cylinder” going downward.
  2. Chill mixer bowl in refrigerator for 15 minutes. Add heavy cream and whip with whisk attachment until stiff peaks form. Whip in cocoa powder and stevia (may substitute ¼ powdered sugar, if desired).
  3. Cut stems off cherries, leaving a 1/3” stub to secure into watermelon. If cherry is missing its stem, use a toothpick to secure. Start at bottom and work around watermelon going upward until entire sides are covered.
  4. Pour chilled coconut milk into cold mixer bowl, beat with cold mixer paddles for 30 seconds. Add cocoa and stevia, beat and additional minute or until incorporated and creamy.
  5. Pile up whipped coconut cream on top of cake. Use melon baller to scoop out watermelon balls from ends.
  6. Decorate top with watermelon balls, cherries and mint. Use store-bought or homemade chocolate curls (or mini chocolate chips) as the chocolate garnish.
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Candied Meyer Lemon Cake with Blackberries – Paleo and Gluten Free Recipe

Candied Meyer Lemon Cake with Blackberries - Paleo

I never paid much attention to Meyer lemons until recently – I mean a lemon is a lemon is a lemon, right?!  Well, come to find out, not all lemons are created equally. The Meyer lemon is a soft-skinned citrus fruit that looks a lot like a 10-cent lemon, but actually tastes like sweet million bucks.  That’s because the Meyer lemon is actually a lemon crossed with an orange, taking some of the acidic bite. Even though Meyer lemons are more fragrant and sweeter, they’re still a bit tart and better balanced in a recipe.

Meyer Lemon

I got my Meyer Lemons from Friedas.com!

Paleo Blackberry Lemon Cake - TheFitFork.comUse the perfect pucker of Meyer lemons in cocktails, with chicken piccata, in salad dressing, to make a sweeter lemon curd, or alongside fish and seafood – or even better, use them to make my delicious Candied Meyer Lemon Honey Cake with Blackberries (it’s also Gluten-Free). I was inspired by a lemon cake recipe I saw in the Food Network Magazine, but of course I tinkered with it to make it my own! I made this cake to take to Easter dinner at my Aunt’s house — it’s just bursting with spring flavor and a beautiful sight to behold.She’s going to love it.

berry lemon smoothieBy the way, if you don’t have time for cake-making, you can get a quick fix with my Blackberry Lemon Smoothie.

 

 

 

 

Notes about the recipe:

  1. If you are unable to get your eggs to the glossy peak stage, don’t worry the cake will still taste just as delicious (it just won’t be quite as fluffy – it’s a denser cake anyway).
  2. Do not skip the steps of simmering and draining the lemon slices three times. It seems redundant, but you are boiling off the bitterness from the pith and acid from the lemon flesh.  The result is lemon peel that is delightfully tender, edible and yummy.
  3. Feel free to swap out raspberries for the blackberries in the syrup and garnish.

Blackberry Lemon Cake

Paleo Blackberry Lemon Cake - TheFitFork.com
Candied Meyer Lemon Honey Cake with Blackberries
Print Recipe
This gluten-free dessert recipe is bursting with flavor - lemons and blackberries make perfect for Easter, graduation and other spring celebrations
Servings Prep Time
8 servings 15 minutes
Cook Time
50 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
50 minutes
Paleo Blackberry Lemon Cake - TheFitFork.com
Candied Meyer Lemon Honey Cake with Blackberries
Print Recipe
This gluten-free dessert recipe is bursting with flavor - lemons and blackberries make perfect for Easter, graduation and other spring celebrations
Servings Prep Time
8 servings 15 minutes
Cook Time
50 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
50 minutes
Ingredients
Servings: servings
Instructions
  1. Pre-heat oven to 325 F degrees. Line bottom of 9-inch springform pan with parchment paper and spray top of paper and sides of pan with coconut oil cooking spray (or just rub with coconut oil).
  2. In medium bowl, whisk together almond flour, coconut flour and salt in medium bowl. Set aside.
  3. In a large bowl, add ½ cup sugar, 1/3 cup honey, zest from 2 lemons, 4 egg yolks, vanilla and olive oil. With mixer on medium, beat for 2 – 3 minutes until smooth and creamy.
  4. With mixer on low, slowly add almond flour mixture to egg mixture bowl, beating until just combined (don’t over beat).
  5. In a clean bowl, add 6 egg whites that are at room temperature. With mixer on medium, beat for approximately 1 minute or until foamy. Add in ½ cup sugar and beat on medium-high for another 3 minutes or until glossy peaks have formed.
  6. Scrape ½ of egg white peaks into almond meal and gently incorporate by hand with spatula. Add the remainder of egg whites and stir until mostly combined.
  7. While cake is baking, make candied lemons by adding 2 thinly sliced and seeded lemons to small saucepan and cover with water. Bring to a boil and reduce heat to simmer for 3 minutes. After 3 minutes, drain water and refill with fresh water on lemons. Simmer for another 3 minutes. Repeat this process a 3rd time to remove bitterness from pith.
  8. After lemon slices have been simmered and drained 3 times, add 1 cup of fresh water, remaining ½ cup sugar, remaining 1/3 cup honey and the juice from 2 lemons. Bring to a boil over high heat and then reduce to medium and simmer for 20 minutes, stirring occasionally.
  9. Use a fork to transfer lemons to plate and let cool. Keep lemon syrup in saucepan and add 1/2 of blackberries. Simmer over medium for an additional 10 minutes, mashing up blackberries with fork.
  10. Remove cake from springform pan, using a knife to loosen sides before unlatching. Transfer cake to serving platter and brush top of cake with blackberry syrup. Top cake with candied lemon slices, fresh blackberries and drizzle with remaining blackberry syrup (or reserve leftover syrup for another use).
Recipe Notes
  1. If you are unable to get your eggs to the glossy peak stage, don’t worry the cake will still taste just as delicious (it just won’t be quite as fluffy – it’s a denser cake anyway).
  2. Do not skip the steps of simmering and draining the lemon slices three times. It seems redundant, but you are boiling off the bitterness from the pith and acid from the lemon flesh.  The result is lemon peel that is delightfully tender, edible and yummy.
  3. Feel free to swap out raspberries for the blackberries in the syrup and garnish.
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