Maple Ginger Chocolate Bread Recipe & #R3Summit Recap

Maple Ginger Chocolate Bread - Whew, things have slowed down enough that I can share with you the great experience I had at Prevention’s R3 Summit. Happy to say that I “R3’d” the day away – relaxing, refreshing and reinventing! Jennifer & Mom at Prevention R3 SummitSome of the highlights for me were getting to spend some quality time with my mom – even though she lives in Austin, most of the time we’re together it’s with all my kids in tow. We enjoyed ourselves at the reception Friday night (I actually drank an entire glass of wine, so it we’re talking wild times) and caught the screening of Resistance, a documentary about antibiotic resistance being perpetuated the medical and agricultural industries.

R3 Summit Cartwheel

HA! Cartwheeling at the R3 Summit LAST year!

Saturday we spent the entire day listening to panels on topics like eating clean, loving your age, and more – Andie MacDowell was the featured speaker and she seemed just as lovely on the inside as out. Prior to the event, I was able to “ask” her a question about getting older and it was published in an article on . In that interview and in-person, she mentioned that she likes to do handstands and cartwheels – a lady after my own heart.  I would like to challenge her in a handstand-off! Henna Tattoo R3 Summit AustinBetween speakers, Mom and I got our chakra cleared, had our stress reduced with Reiki healing and took part in a few fun workouts. Again, this year, one of my favorite appointments was with the henna artist who painted me up with a beautiful tattoo – I was sad to see if fade away a couple weeks later.

TheFitFork Wild Planet Cook Off R3 SummitOf course there was food – healthy, healing, good-for-you food. Quinoa salad, yogurt and fruit, almonds, green teas and – fish! One of the companies on site was Wild Planet Foods – they sell sustainably caught seafood (think canned tuna, sardines, anchovies – but YUMMY!) while supporting the conservation of wild marine ecosystems.  They were sponsoring a Food Network-style “Chopped” competition using their canned tuna — oh, you know I was SO up for this. Ten of us battled it off to come up with a tuna recipe using a provided array of ingredients – in 10 MINUTES from start to finish.  In my mind, I hatched my recipe, execution and plating strategy before we even started (that’s the competitor in me) – my finished product was Tuna & Quinoa Salad with Creamy Lemon Gremolata Dressing . . . . served in scooped out lemons. I must say, it was lovely. When I have time to sit down and recollect my thoughts, I’ll be sure to share the recipe!

So, SAVE THE DATE – I don’t know exactly when, but I imagine the 3rd annual R3 Summit will be in October 2015 in Austin (editors told me they love, LOVE the health and fitness scene here).  Meanwhile, start reading Prevention Magazine – not just the website but a good old-fashioned paper version that is mailed straight to your house! I have conveniently provided you a link to subscribe here and at the bottom of this post. This month’s issue was packed with good stuff – including a bunch of healthy chocolate recipes including this Maple Ginger Chocolate Bread (they called it cake, but I’m not going there) which I recreated with some minor tweaks for you!

Maple Ginger Chocolate Bread = Maple Ginger Chocolate Bread Recipe

  • 1 ½ cup flour
  • 1 cup maple sugar (or regular sugar)
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 3 large eggs, lightly beaten
  • ¾ cup milk (or milk substitute)
  • 2/3 cup olive oil
  • 1 teaspoon vanilla extract
  • ½ cup dark chocolate chips
  • ½ cup crystalized ginger, chopped
  1. Heat oven to 350 F degrees. Lightly coat three mini loaf pans with baking spray. Actually, I think lining the pans with parchment paper worked better.
  2. In medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and ginger.
  3. In another bowl or large glass measuring cup, whisk together eggs, milk, olive oil and vanilla extract.
  4. Pour wet ingredients into dry ingredients and mix together with spatula until just combined. Gently stir in chocolate chips and ginger pieces.
  5. Bake on center rack for approximately 35 – 30 minutes, or until toothpick inserted into center pulls out clean.
  6. Let cool for 10 minutes before removing from pan.

Prevention provided me free admission and products to attend this event. However, all opinions and commentary are strictly my own.

Christmas Cravings | Choco-Cherry Protein Granola #Recipe

jennifer fisher choco cherry protein granola

Deck the halls with bowls of granola, fa-la-la fa-fa-la, la-la-la! Okay, I’ve been getting a little bit crazy with the protein granola over here. But, my family is gobbling it up almost faster than I can make it. In October, I made Smashing Pumpkin Protein Granola and in November I whipped up Gingerbread Cranberry Protein Granola and for December my special mix is Choco-Cherry Protein Granola given extra crunch with almonds and coconut.  Of course, we’ll be enjoying the healthy goodness of these three seasonal flavors all year long and I hope you will too!

jennifer fisher choco cherry protein granola 1

Choco-Cherry Protein Granola is a delicious treat for the morning; serve with milk or sprinkle on top of Greek yogurt. Think beyond breakfast and enjoy this satiating protein-boost any time of the day or night. I’ve even scarfed this fit granola straight out of the container to conquer my chocolate cravings!

jennifer fisher granola sock monkey

Here’s a great healthy foodie gift for the holidays – scoop granola into a mason jar or cellophane bag and tie up with a festive ribbon.  Sure to be welcomed by friends and family; who wouldn’t literally be fulfilled by this tasteful gesture?!

Choco-Cherry Protein Granola Recipe

  • 8 ounces black cherry juice (or pomegranate juice as substitute)
  • 1/2 cup coconut oil
  • 1/2 cup cocoa powder
  • 2/3 cup chocolate or vanilla protein powder
  • 1/4 teaspoon salt
  • 1 teaspoon liquid stevia concentrate
  • 1 1/2 cup unsweetened shredded coconut
  • 1 1/2 cup raw almond slivers
  • 5 cups old-fashioned rolled oats (GF if needed)
  • 1 cup dried cherries


  1. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper or Silpat.
  2. In large pot, over medium-low heat, add juice, coconut oil, cocoa powder, protein powder, salt and Stevia liquid. Whisk together until incorporated and smooth and mixture is beginning to bubble (but do not boil).
  3. Remove pot from heat and stir in coconut and almonds. Next add oats, stirring mixture until everything is evenly coated. Note: do NOT add dried cherries; they are mixed in later when granola is done baking.
  4. Spread granola onto prepared baking sheet in an even layer. Bake, stirring every 10 – 15 minutes, until granola is no longer sticky, approximate 35 – 40 minutes. Remove from oven and mix in dried cherries.
  5. Granola will stay fresh, stored in an airtight container, for up to 4 weeks.