Seven Days of Sweet & Savory Things

Aug 24: Ran the epic Hood to Coast Relay for the second year,  on a team called Cherry Limeade sponsored by the always awesome, always refreshing Nuun Hydration.  This Seattle-based maker of electrolyte tabs is focused on creating a take-along product that keeps runners and other athletes hydrated flavorfully – in fact, they have so many flavors, it will make your head spin.  My favorites are Kona Kola and Strawberry Lemonade, oh yea — and ½ a Banana tab with ½ a Watermelon tab!  I appreciate the fact that I’m not sucking down a bunch of sugar with this product, goodness knows I’ve been the poster child for losing time on a race course due to GI distress.

hood to coast van two getting ready

I was so inspired by the women runners in my team’s van 2, that I just have to shout them out —  Allison, Tanaya and Tere from Arizona, Emily (now) from Oregon and Paige from Washington. I’m already looking at the upcoming race calendars to cherry pick (or, should I say ‘cherry limeade pick’?) a few for reunion visits! BTW, all the women I met on the Nuun teams rocked; however, these particular ones though had to put up with me for 40 straight hours with no sleep. There was no do-it-yourselfing on this trip, well except the running. We had the luxury of being chauffeured around on this 200-mile race by our fearless, amusingly foul-mouthed and seriously funny van driver Vishal, a Nuun employee who also made sure that we had our Starbucks, Diet Mountain Dew, and never-ending food and pit stops expertly arranged.  Thanks to Megan Fay for organizing the chaos and chief hydrator and company president, Mason Reay, for another year of gracious hospitality. Random side note: I knew Mason lived in Austin for a while, but found out that our children attended the same preschool at the same time! Now that I think of it, he might have been the dad at the Thanksgiving Pow-wow who offered to bring beer.

August 25: Traveled the entire day, plane had mechanical problems and I wasn’t in bed until 2:30, and shortly thereafter greeted my 5:30 alarm clock. That was neither a sweet nor savory thing. But, while waiting at the airport, I did order a “personal mix” of granola from  The site is so cool, you choose a base cereal, other grains, fruits, nuts and add-ins and then bag it up and ship it straight to your door! On the back of the bag, the nutrition label reflects the exact mix that you made. And, it tastes really fantastic on my Greek yogurt.


August 26: School started, enough said. Sweet! Okay, I’ll say more – and I don’t usually dump out this much mushy personal information, so here you go! My three sons have entered 11th, 8th and 5th grades, so proud of them and it’s going to be a great year.  Got a sweet kiss from each this morning!

my three boys

August 28: Finally read my September Cooking Light magazine and made a recipe for Quinoa-Granola Cookies that I will share on the blog tomorrow. Love to put healthy cookies in my kid’s lunches. Sneak peek:


August 30:  Brought a post-practice treat to football practice, Jamba Juice smoothies! Seeing as it was 105 degrees, I had no trouble passing off every last one of the Strawberry Surf Rider smoothies to those hot, sweaty boys. This is one of the reasons why I love being a Jamba Juice Whirl’d Ambassador (disclosure).  If you sign up to receive Jamba Juice news and specials via email, you’ll receive a coupon for a $2 16-ounce smoothie. That’s a sweet-sweet situation!


August 31: Celebrated National Bacon Day by wrapping a piece of cured pork around a club cracker and rolling it in brown sugar – then baked at 400F until bubbling with greasy-salty-sweet goodness. This sweet-and-savory sin was not my own doing – inspired by the Pioneer Woman.

national bacon day

September 1: Shared my love for beef and why it is great fuel for an athlete at the Tri-Rock Triathlon Expo in Austin, Texas.  Looking for a delicious dinner idea that’s healthy and fast? Check out my recipe for Spice Crusted Tenderloin with Street Fair Corn, hurry and make it before grilling season slips away.

jen and jackie tri rock

Sensible Sweets | Salted Pistachio Chocolate Cookie Recipe #Paleo

The big news about being a semi-finalist in the Pillsbury Bake-Off Contest has had me in the mood to crank up the oven for some cookie making. By the way, have you voted for my Spicy Beef & Sweet Potato Samosas?  It’s an easy 1x vote through Thursday, June 27th  — look for the recipe and my name (Jennifer Fisher).

jennifer fisher - - salted pistachio chocolate cookies

Okay, back to the cookies. While I love the Doughboy and am an eater of all things, these Salted Pistachio Chocolate Cookies are whipped up especially for my Paleo diet-following friends with more caveman and cavewoman-inspired eating habits.  The cookies are dairy-free, gluten-free with a sweet-salty surprise! If these cookies look familiar, that’s because they are the base cookie recipe from my White Chocolate Protein Ice Cream Sandwich recipe. That’s right people, double the recipe and keep the extras in the freezer for sustained snacking options –today it’s a simple but oh-so-good topping of chocolate and salty nuts and next week maybe the frozen protein filling! Oh, and the Paleo cookies are good plain too!

Salted Pistachio Chocolate Cookie Recipe

  • ¾ cup coconut flour
  • 2 tablespoons cocoa powder
  • ¼ cup coconut sugar
  • 1/3 teaspoon salt
  • ¼ teaspoon baking powder
  • ¼  cup coconut oil, melted
  • 1 large egg
  • 3 tablespoons almond milk
  • ½ cup dairy-free, organic chocolate chips
  • ¼ cup salted, roasted pistachios, coarsely ground

In a medium bowl, add coconut flour, cocoa powder, coconut sugar, salt and baking powder. Mix thoroughly.

In a separate bowl whisk together the melted coconut oil, eggs, and milk. Gradually add the wet ingredients to the dry and stir until thick dough is formed. Dough will be fairly crumbly at the beginning; use your hands to form it into one big ball.

On a clean work surface, roll out the dough to approximate ¼” thickness. Using a round 2 ½” diameter cookie cutter, cut out circles. Reroll dough scraps as necessary and continue cutting circles until all dough used. Dough should create enough for 16 cookies. Bake cookies on a lined baking tray at 350 for 10 minutes. Remove to wire rack to let cool completely.

With sharp knife or food processor, coarsely grind pistachios. Place in shallow bowl, set aside.

Place chocolate chips in microwave-safe bowl. Microwave 30 seconds at a time, stirring in between, until smooth, melted consistency achieved.

Spoon chocolate over top of a cookie and spread around with back of tablespoon. Immediately sprinkle with pistachios. Repeat for remaining cookies.

Makes 16 cookies.

Happy National Almond Day! Munch on my Almond Lover Cookie Recipe

jennifer fisher- thefitfork- almond lover cookiesDid you know today, February 16th, is National Almond Day? Roasted, raw, spiced, salted, covered in chocolate; you probably don’t need any additional encouragement to snack on these delicious little nuggets from nature. But, just to bring more cred to the crunch, here are my top five reasons that eating almonds is good for you. Plus, I’ve also included my Almond Lover Cookie Recipe below.

  1. Almonds are a super source of vitamin E, an antioxidant that many runners and other athletes lack, primarily because there are so few good food sources of it. Plus, research has suggested the type of vitamin E, called gamma-tocopherol, found in nuts helps to fight cancer. And, apparently gamma-tocopherol isn’t found in supplements, you have to get it straight from the food source.
  2. Almonds are chock full of other nutrients (besides vitamin E) beneficial to runners and athletes including magnesium, iron, calcium, and potassium. One handful of almonds can help reduce muscle damage, strengthen your bones, and boost energy to power through a workout.
  3. Other research has shown that munching on nuts several times per week reduces circulating cholesterol levels, particularly the artery-clogging LDL type, decreasing your risk for heart disease.
  4. Almonds are packed with both protein and fiber, meaning a snack incorporating almonds will keep you feeling fuller longer. A serving of almonds is one ounce (about 24 almonds) and has 170 calories, 3 grams of dietary fiber and 6 grams of protein.
  5. There are so many delicious things you can do with almonds. Gobble them straight from the bag, sprinkle in salads, mix with dried fruit or grind up and use as a coating of fish or chicken. Almond meal (a fancy way to say “ground almonds”) also makes a great substitute for flour in baking, especially if you are following a gluten-free, low-carb or Paleo diet. Check out this yummy Almond Lover Cookies Recipe I came up with that takes advantage of almonds in every way!

Almond Lover’s Cookie Recipe

  • 6 Tablespoons butter, softened
  • ½ cup almond butter
  • ½ cup Splenda (or preferred sugar alternative)
  • ¼ cup egg white
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ cup almond flour
  • 24 chocolate covered almonds

Preheat oven to 350F degrees.

In medium mixing bowl, add butter, almond butter, Splenda and mix together until well-combined. Beat in egg white until mixture is fluffy. Next, mix in baking soda, salt and almond flour, stirring until incorporated.

Let mixture sit in refrigerator for a couple hours (or freezer for 30 minutes). With hands, shape dough into 1-inch balls and place on 2-inches apart on ungreased cookie sheet.

Bake for 10 minutes. Remove from oven and immediately press a chocolate-covered almond into the top of each. Let cool on sheet for 1 minute and then spatula off to wire rack.

Makes 2 dozen.

Nutrition per cookie: Calories 103, fat 9g, sodium 24mg, potassium 96mg, total carbohydrate 2.8g, dietary fiber 1.5g, sugars 1.0g, protein 2.5g

‘Tis the Season to Splurge! Mint Chocolate Crinkle Kiss Cookies Recipe

chocolate crinkle cookies kiss cookies thefitforkWhen it comes to eating clean, even good boys and girls fall off the sleigh during the holidays.  But that’s okay! Sometimes we should focus on just enjoying the moment rather than worrying about every friggin’ ingredient in our food (allergies aside) and freaking out about how long it’s going to take to work it all off. I don’t run and workout just so I can eat, I eat so I can run and workout. But, around Christmas time, I have no problem whatsoever about enjoying the indulgences that come with the season. And, this recipe for Mint Chocolate Crinkle Kiss Cookies is well worth the splurge with a brownie-like consistency, peak of minty chocolate, and powdered sugar send-off.  I just gobbled one up that was still warm from the oven and I’m not even going to give it a second thought – well, except maybe about having a second cookie.

Mint Chocolate Crinkle Kiss Cookies Recipe

  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups granulated sugar
  • 1/2 cup canola oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 36 Mint Hershey Kisses

In a medium bowl, mix together the flour, cocoa, baking powder, and salt. In a large bowl, whisk together sugar, oil, eggs, and vanilla. Stir flour mixture into sugar mixture, until just combined. Place plastic wrap over bowl and refrigerate dough for several hours to firm in up. Unwrap Hershey kisses and keep in the freezer until ready to use.

Preheat oven to 350°F. Put powdered sugar in a small bowl. Scoop dough into 1/2 tablespoon balls, roll in powdered sugar, and place on a baking sheet that has been lined with parchment paper or Silpat. Bake for approximately 12 minutes, or until cookies crackle and are puffed.

Remove from oven. While still hot, press a frozen kiss into each cookie. Cool off cookies while still on pan by placing in the refrigerator or freezer for several minutes. Wait to package cookies up until chocolate kiss has completely cooled.

Makes approximately 36.

No nutritional information chart today, just enjoy!