Category Archives: Snack

Lemon Chia Seed Protein Snack Cake with Collagen

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Lemon is flavor favorite of mine, especially around spring when I’m looking for a light, bright, sweet-tart taste so yummy for treats!

A light, bright, yummy snack cake featuring collagen protein. Only 142 cal per slice and 10g protein. This Lemon Chia Seed Protein Cake a treat for a healthy dessert, post workout snack or even breakfast.

My Lemon Chia Seed Protein Cake is a no-guilt option that is easy to whip up and offers 10 grams of protein, along with 12g net carbs, and6g fat for 142 calories per serving.

This lemon protein cake is great for a healthy dessert, post-gym snack, or anytime you are craving something sweet put looking to keep your lower-carb and strong. High protein low carb desserts like this Lemon collagen cake also makes a great breakfast.

I used Collagen from Great Lakes Wellness, my discount code will save you 10% – THEFITFORK10off

save 10% Great Lakes Wellness collagen and products with code THEFITFORK10off

I’m a big fan, and have used it for years to optimize my wellness and boost my protein intake at the same time. If you ever have any questions about using collagen powder in recipes, shoot me an email.

TIPS FOR MAKING LEMON CHIA SEED CAKE WITH COLLAGEN:

  • I used a standard 9” round cake pan, but you can substitute an 8” square pan, or a 12-count cupcake pan (standard size, not jumbo)
  • Fresh lemon juice gives a bolder, brighter flavor. One larger lemon yields about ¼ cup (4 tablespoons) fresh juice, which is what this recipes calls for. However, in a pinch, you can substitute bottled lemon juice and skip the lemon zest (or use a dehydrated lemon zest).
  • Store leftovers in an air-tight container for up to 5 days, or “meal prep” by packaging up individually in zip-top baggies and stick in the freezer for a thaw, grab-and-go breakfast or snack on your busy days.
  • Lemon protein desserts can be customized into the citrus dessert of your choice by swapping out lemon juice for lime juice, grapefruit juice or orange juice in the cake and glaze parts of the recipe.
A light, bright, yummy snack cake featuring collagen protein. Only 142 cal per slice and 10g protein. This Lemon Chia Seed Protein Cake a treat for a healthy dessert, post workout snack or even breakfast.
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Note: This post contains affiliate links.

A light, bright, yummy snack cake featuring collagen protein. Only 142 cal per slice and 10g protein. This Lemon Chia Seed Protein Cake a treat for a healthy dessert, post workout snack or even breakfast.
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Lemon Chia Seed Protein Cake with Collagen
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

A light, bright, yummy snack cake featuring collagen protein. Only 142 cal per slice and 10g protein. This Lemon Chia Seed Protein Cake a treat for a healthy dessert, post workout snack or even breakfast.

Course: Breakfast, Dessert, workout
Keyword: cake, chia seeds, collagen, high protein, lemon
Servings: 8 servings
Calories: 142 kcal
Ingredients
  • 3/4 cup gluten-free baking flour
  • 1/2 cup unflavored collagen powder
  • 1 tsp baking soda
  • 1/3 cup granulated stevia blend
  • 1/4 tsp salt
  • 2 tbsp chia seeds
  • 2 large eggs
  • ¼ cup almond milk
  • 1/2 cup unsweetened Greek yogurt
  • 3 tablespoons fresh lemon juice
  • 2 tbsp olive oil
Glaze:
  • 1 tbsp collagen powder
  • 2 tbsp stevia blend preferably powdered
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
Instructions
  1. Preheat oven 350F.
  2. Mix together dry cake ingredients: flour, collagen, baking soda, stevia, and salt, and chia seeds.
  3. In another bowl, whisk together eggs, milk, yogurt, lemon juice and oil. Pour into dry ingredients; stir until smooth.
  4. Pour batter into standard 9″ cake pan coated with cooking spray. Bake for 20 minutes. Let cool 10 minutes, invert from pan.
  5. In small bowl, mix glaze ingredients. Use a fork to make small prices in cake for glaze to settle. Pour glaze over top. Cut into 8 slices.; Enjoy!

  6. Note, if using an 8" square pan, baking time will be the same. IF using 12-count cupcakes, reduce time to 15 minutes.

Recipe Notes

Microwave Melted Brie with Honey, Nuts & Dried Fruit

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Baked brie might be THE classic when it comes to elegant appetizer that are easy. But, making brie in the microwave takes the convenience of this crowd-pleasing nibble to a new level – it only takes just a few minutes to heat up and assemble into a beautiful brie appetizer!

Like traditional oven-baked brie, but even easier, thanks to warming brie in the microwave! Customize this 3 minute appetizer recipe with the dried fruit, seeds, nuts and honey variety of your preference. Festive enough for any celebration -- easy enough for every day snacking!

Serve this “like baked brie” dish for pre-game, pre-meal, pre-anything, just be sure to prepare enough as it will be gobbled up before it has a chance to even fully ooze out of the rind!

The easiest appetizer recipe on Earth! Pin this for Later!

How to melt brie in the microwave is very easy and no different than in the oven, but MUCH faster. Set the brie wheel in a microwave safe dish (a dish you want to serve it in, as it will be too gooey to pick up after heating). When it comes to the rind, you have the choice of 1) leaving it all intact and cross-hatching the top with a paring knife or 2) using a pairing knife to slice off the top of the rind (leaving the side and bottom as is). A question I get asked frequently – Can you eat brie rind? YES, yes you can eat the rind on brie! It’s perfectly edible, so no worries which method you choose.

Like traditional oven-baked brie, but even easier, thanks to warming brie in the microwave! Customize this 3 minute appetizer recipe with the dried fruit, seeds, nuts and honey variety of your preference. Festive enough for any celebration -- easy enough for every day snacking!
Removing the top rind is optional — brie rind is totally edible! Don’t remove sides and bottom though, you’ll have a mess!

 To heat brie in the microwave, simply set to cook level to about 70% and heat for 90 seconds to 2 minutes (the actual time will depend on the microwave and also the size of your brie wheel). That’s it! You will see that the cheese has soften, is melty, and the natural oils are being released. It’s ready.

Like traditional oven-baked brie, but even easier, thanks to warming brie in the microwave! Customize this 3 minute appetizer recipe with the dried fruit, seeds, nuts and honey variety of your preference. Festive enough for any celebration -- easy enough for every day snacking!

During those 2 minutes that the brie was melting, toss together the toasted nuts and dried fruits of your choice with honey to create a decadent, sweet-salty topping. For my fruit and nut brie appetizer, I used dried apples, dried cherries, toasted walnuts and roasted pistachios – with the bigger pieces chopped coarsely to create a more uniform topping.  

Customize by using the dried fruits and nuts that you prefer!

You can use whatever fruits and nuts (or seeds) you prefer to top microwave brie – slivered almonds, chopped pecans, pumpkin seeds, sunflower seeds, chopped dates or figs, dried mango, toasted coconut – really, it’s up to your imagination.

To pull the topping together into a wonderful, sticky delight, I used Manuka Honey – it’s an amazingly flavorful, thick and rich honey (almost like caramel, in my opinion) that comes from New Zealand. However, and good-quality honey will do!

Note: This post contains affiliate links.

Like traditional oven-baked brie, but even easier, thanks to warming brie in the microwave! Customize this 3 minute appetizer recipe with the dried fruit, seeds, nuts and honey variety of your preference. Festive enough for any celebration -- easy enough for every day snacking!
Print
Microwave Melted Brie with Honey, Nuts & Dried Fruit
Prep Time
1 min
Cook Time
2 mins
Total Time
3 mins
 

Like traditional oven-baked brie, but even easier, thanks to warming in the microwave! Customize this 3 minute appetizer recipe with the dried fruit, seeds, nuts and honey variety of your preference. Festive enough for any celebration — easy enough for every day snacking!

Course: Appetizer, Snack
Keyword: blue cheese, brie, holiday, super bowl, walnuts
Servings: 8 servings
Ingredients
  • 1 lb Brie round
  • ¼ cup dried apples chopped*
  • ¼ cup dried cherries halved*
  • ¼ cup roasted pistachios*
  • ¼ cup toasted walnuts chopped*
  • 3 tbsp Manuka honey or other good quality honey
  • Pinch Himalayan Sea salt
Instructions
  1. Slice top rind off (or leave on and lightly cross-hatch), leaving side and bottom rind intact (rind is edible).
  2. Place brie round in small microwave-safe dish.
  3. Microwave on 70% power for about 90 seconds to 2 min. until warm and bubbling. (if preferred, brie can be baked in oven, at 350 F for about 20 to 25 minutes).
  4. While brie is heating, toss together dried fruit and nuts (if needed, chop into smaller pieces). Drizzle with honey, stir lightly, and pile to top of warmed Brie.
  5. Sprinkle with Himalayan Sea salt (may skip if nuts were salted)
  6. Serve with apple slices, crackers or baguette.
Recipe Notes

*can substitute topping ingredients to be dried fruit, nut or seed of choice.

Granola Chocolate Bark (Small Batch with Low Carb Options)

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This easy-to-make chocolate nut butter candy will have your heart at first bite! It’s a small batch dessert recipe, but there is plenty to share with your sweetheart (or not)! And, only three ingredients! Visit the 15-sec video HERE!

Treat yourself (and a sweetheart) to this share-sized dessert that features only three ingredients (chocolate, nut butter, and granola)! Easy-peasy, the only ‘cooking’ is melting chocolate chips in the microwave! A fun Valentine’s Day treat, or for chocolate bark any day of the year! Low carb and sugar free options, very flexible.

Rich, creamy, and studded with your favorite granola (use plain packaged granola, a fancy granola with all the fixings, or your special homemade granola recipe).

Treat yourself (and a sweetheart) to this share-sized dessert that features only three ingredients (chocolate, nut butter, and granola)! Easy-peasy, the only ‘cooking’ is melting chocolate chips in the microwave! A fun Valentine’s Day treat, or for chocolate bark any day of the year! Low carb and sugar free options, very flexible.

Basically, a no-bake dessert (except melting chocolate chips in the microwave for about 1 minute), you’ll find this is a quick, easy, and uncomplicated way to soothe a chocolate-lover’s sweet tooth. Plus, you may already have all the ingredients in your pantry!

 This small-batch recipe is featured in my newest book, Cooking for One for Dummies (which can be pre-ordered NOW, and releases March 8, 2023).

In the cookbook, I show the Granola Chocolate Bar spread out thinly, using a silicone sheet or parchment-lined loaf pan or free-form on a lined cookie sheet.

Treat yourself (and a sweetheart) to this share-sized dessert that features only three ingredients (chocolate, nut butter, and granola)! Easy-peasy, the only ‘cooking’ is melting chocolate chips in the microwave! A Low carb and sugar free options, very flexible. Featured in Cooking for One for Dummies by Jennifer Fisher, thefitfork.com

Today, for a Valentine’s treat, I thought it would be cute to do in a heart-shaped ramekin! This creates a “thicker” result. If going this route, use an approximate 10-oz Crème Brulé-style ramekin or two smaller 6-oz low-side ramekins.  I’m kinda a ramekin collector freak, they are so fun and can be used for lots of smaller-scale recipes for one or two; using to hold prepped ingredients while making a recipe; for holding your everyday snacks for portion control.

Approximate macros for sugar-free chip version (will vary some based on nut butter and granola choices): 191 calories, 13g fat, 14g net carb, 3g protein

Treat yourself (and a sweetheart) to this share-sized dessert that features only three ingredients (chocolate, nut butter, and granola)! Easy-peasy, the only ‘cooking’ is melting chocolate chips in the microwave! A fun Valentine’s Day treat, or for chocolate bark any day of the year! Low carb and sugar free options, very flexible.
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PRO TIPS FOR GRANOLA CHOCOLATE BARK

Tip 1: There is so much flexibility, you can mix and match ingredients to suit your dietary preferences (for example there are lots of swaps if looking for low carb dessert ideas):

  • Chocolate: I used sugar-free dark chocolate chips, but feel free to substitute traditional chocolate chips. Also, try milk chocolate, white chocolate, cinnamon chip and all the other flavors out there!
  • Nut Butter: The only real requirement is to use a natural-style nut butter and NOT the solid kind with hydrogenated fats and sugars.  I used a cinnamon-flavored almond butter in my recipe today, but peanut butter, walnut butter, cashew butter, protein-boosted nut butters and most all types of blends will work!
  • Granola: For convenience, use packaged granola from your favorite brand. Of course, homemade granola is excellent too! If you don’t want to use granola, swap in an equal portion of things like coconut shreds, toasted chopped nuts, dehydrated or freeze-dried fruit pieces, little candies of choice, etc.

Tip 2: For less mess making granola bark, it’s highly recommended to oil the ramekin or, if using a baking sheet, use parchment paper or a silicone matt. You can also make in silicone candy molds, but I haven’t personally experiment with that.

Tip 3: Don’t skip the sticking in freezer step to firm up the chocolate bark before eating. Store leftovers in fridge.

Disclaimer: This post contains affiliate links.

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Granola Chocolate Bark (Small Batch with Low Carb Options)
Prep Time
5 mins
Total Time
35 mins
 

Treat yourself (and a sweetheart) to this share-sized dessert that features only three ingredients (chocolate, nut butter, and granola)! Easy-peasy, the only ‘cooking’ is melting chocolate chips in the microwave! A fun Valentine’s Day treat, or for chocolate bark any day of the year! Low carb and sugar free options, very flexible.

Course: Dessert, Snack
Keyword: candy, chocolate, holiday, low carb, valentines day
Servings: 4
Calories: 191 kcal
Ingredients
  • 1/3 cup chocolate chips sugar-free, if desired
  • ¼ cup natural-style nut butter peanut, almond, cashew, etc.
  • ½ cup of your favorite granola any type or your own toppings
Instructions
  1. In a small microwave-safe bowl, melt the chocolate chips on high in 30-second intervals, stirring between each, until the chocolate is melted and smooth.
  2. Stir in nut butter until smooth. Pour the chocolate mixture into a 10 to 12-ounce low ramekin*
  3. Sprinkle granola evenly over the top of the chocolate mixture and press down lightly so that it stays put. Freeze for 30 minutes to 1 hour, or until the bark has firmed up.
  4. Slice into pieces; store the leftovers in the refrigerator.
Recipe Notes

* Instead of a ramekin, spread chocolate mixture out thinly on a silicone mat (on baking sheet) before topping with granola. After freezing, break up into free-form pieces. You can also use silicone baking and candy molds for a different effect.

Approximate macros for sugar-free chip version (will vary some based on nut butter and granola choices): 191 calories, 13g fat, 14g net carb, 3g protein

No-Bake Protein Brownies with Real Strawberry “Sprinkles”

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Satisfy your sweet tooth in a lower-carb and protein-boosted way with this easy recipe for No-Bake Protein Brownies with Real Strawberry “Sprinkles.”

It’s a seemingly decadent strawberry chocolate brownie is actually a homemade brownie protein bar that is low in sugar and higher in protein. Macros for each generous slice of this homemade protein brownie: 219 calorie, 16g fat, 14g carb (6g net carb), 8g dietary fiber, 12g protein.

 Almond meal, unsweetened cocoa powder, and protein powder make the low-carb, protein-rich base that is held together by sugar-free syrup (or the sticky sweetener of your choice like real maple syrup or honey). There is no need to bake this homemade protein brownie, you simply press into the pan (I used a 1/8th sheet pan size with dimensions of about 9” x 6” – you can also use an 8”-diameter cake pan).

I came up with this chocolate protein powder recipe idea at the beginning of the year, as I was clearing out all our holiday treats but still craving a healthy sweet treat – I’m a chocolate lover for sure! You can use most any variety of chocolate protein powder (for example whey or plant-based).

I use Clean Lean Protein in Rich Chocolate flavor, a plant protein powder from Nuzest that is easy to digest, has a great texture, and can work with most types of diets including keto, gluten-free, paleo and more.

Here’s a don’t-miss-deal: you can always save 15% at Nuzest HERE with my code FITFORK

What makes this fudgy protein brownie extra special is the rich chocolate ganache topping. Making a ganache (a shiny thin layer of chocolate icing) seems so fancy and like you need major chocolatier skills – but it’s easy. The standard ganache formula is 2:1 chocolate to heavy cream. So, for a heaping ¼ cup chocolate chips, that would be 2 tablespoons of cream. It’s as easy as putting both in a microwave safe small bowl and heating at 70% power for about 1 minute, and stirring quickly afterward until smooth and glossy (return to microwave in 15 second increments if not melted thoroughly).

And, the strawberries on top! I’m calling them sprinkles – I took freeze-dried strawberries and coarsely crushed them before sprinkling on top of the still-warm ganache. You could substitute any other type of freeze-dried fruit, or swap out for nuts, seeds, and/or coconut.

Nuzest Plant-Based Protein Powder - save 15% with code THEFITFORK15

These no-bake protein brownies should be placed in the fridge for 30 minutes to set up before slicing. Store any leftovers in the fridge too, for up to 1 week. ENJOY!

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Note: This post contains affiliate links.

5 from 6 votes
Satisfy your sweet tooth mindfully with this easy recipe for No-Bake Protein Brownies with Real Strawberry “Sprinkles.” Deliciously chocolate and seemingly decadent dessert or snack, but only 219 calories, plus low carb with 6g net carb, and 12g protein.
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No-Bake Chocolate Protein Brownies with Real Strawberry “Sprinkles”
Course: Dessert, Snack
Keyword: brownies, chocolate, fudge, protein powder
Servings: 6 servings
Calories: 219 kcal
Ingredients
  • 1 cup almond meal
  • ¼ cup unsweetened cocoa powder
  • ½ cup chocolate protein powder
  • ¼ cup sugar-free maple syrup or can sub real syrup, just more carbs
  • 3 to 4 tbsp water
Topping
  • 2 ounces sugar free chocolate chips about heaping ¼ cup
  • 2 tbsp heavy cream
  • ½ to 1/3 cup freeze-dried strawberries* or other freeze dried fruit (or nuts, seeds and coconut for a swap)
Instructions
  1. In bowl, mix together almond meal, cocoa powder and protein powder. Add syrup and 3 tablespoons of water. Stir until combined and making a cohesive dough. If too crumbly (like because of super thick syrup, mix in the additional 1 tbsp water).

  2. Press dough into approximate 9” x 6” rimmed pan. In ramekin, add chocolate chips and cream. Microwave for 1 minute on High. Stir until smooth and spread over top of protein mixture. Place freeze-dried strawberries in plastic bag and crush with bottom of cup or rolling pin until coarsely powdered. Sprinkle of chocolate topping. Set in fridge for 30 minutes before cutting into 6 squares.

  3. Store leftovers in air-tight container in fridge for up to 7 days

Recipe Notes

Small Batch Hummus to Serve One or Two

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Buying a big tub of hummus can seem like such a commitment, especially if you’re snacking solo or with a just friend or two.  My Small Batch Hummus recipe is perfectly proportioned so that you can finish it off in two sittings (or one snack session if super hungry) – or share it with a buddy and have no leftovers clogging up the fridge!   

Small Batch Hummus - Cooking for One

Exciting News:

This small batch dip (or spread) is featured in my upcoming cookbook, Cooking for One for Dummies (which can be pre-ordered now, ships on March 7, 2023)

Plus, when you make homemade hummus, you’re in total control of the ingredients – there’s no weird preservatives, additives, or yucky stuff.  Plus, you get all the benefits of chickpeas, they are abundant in dietary fiber and also a good source of plant protein, iron, folate and other essential nutrients.

It’s fast, it’s easy, there is no cooking – you start with a can of chickpeas. Of course, you can make your own chickpeas, but that adds a lot of time and hassle to what is an easy-peasy snack recipe for one or two.

skin on chickpeas
Gently rub any remaining skins off your chickpeas for smoother hummus.

After draining the chickpeas (a legume sometimes referred to as garbanzo beans), pour them out onto a clean dishcloth or paper towels and lightly rub dry. In addition to drying the chickpeas, the other goal here is to remove any lingering skins. The light patting dry will encourage stragglers to fall off, simply pick the skins out and discard. The skins will do no harm if they end up in your hummus, it will just be not quite as smooth and creamy.  

Then, it’s just a matter of whipping everything up in a food processor or blender. Since this is a small batch appetizer recipe, a mini food processor or personal sized blender will work best.

How to Serve Small Batch Hummus

  • Simply paired with raw veggies like carrots, celery, radishes, squash rounds are my favorite way to eat hummus.
  • Serve with pita wedges for dipping, smear on crackers, or spread on slices of toasted baguette.
  • Elevate sandwiches, wraps and quesadillas by spreading around as part of the filling.
  • Get creative and toss with hot pasta or zoodles for an instant chickpea sauce.
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Leftover Chickpeas in Can? While this homemade hummus for two uses just half a can of chickpeas, don’t throw the remainder out — you have options. First, you could easily double the homemade dip recipe, it scales up beautifully (however, do note the capacity of your mini food processor and use a bigger processor or blender, if needed). I also have another “1/2 can chickpea” recipe — Air-Fryer Crispy Chickpeas for One which also make a fabulous, heathy snack or salad topper.

Air Fryer Crispy Chickpeas for One a=is a quick, easy and healthy snack with lots of dietary fiber plus protein, iron, and folate.

Make both the Small Batch Hummus and the Air-Fryer Crispy Chickpeas for Ones and kill off the whole can at once making healthy snacks.

This post contains affiliate links.

5 from 9 votes
Small Batch Hummus - Cooking for One
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Small Batch Hummus
Prep Time
5 mins
Total Time
5 mins
 

Make just enough homemade hummus to get your through a couple health snack sessions — or to share with a friend. Easy, healthy, and homemade, a fantastic snack and spread to add to your active lifestyle. Lots of dietary fiber and a good source of plant protein, dietary fiber, iron, folate and other important nutrients.

Course: appetizers, dips, snacks, spreads
Cuisine: Mediterranean
Keyword: appetizer, chickepeas, dip, garbanzo beans, snacks, spread
Servings: 2 servings
Ingredients
  • ¾ cup canned chickpeas drained and rinsed (about half a 15.5-ounce can)
  • 3 tbsp olive oil plus an additional 1 teaspoon for topping, if desired
  • 1½ tbsp tahini
  • 1 tbsp lemon juice
  • ½ tsp garlic or garlic paste
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1/2 teaspoon smoked paprika
Instructions
  1. Place all the ingredients in a personal-sized blender or mini food processor; process until smooth. If the consistency seems too pasty or thick, blend in 1 teaspoon of water at a time until desired texture is achieved.
  2. Transfer the hummus to serving bowl and drizzle with 1 teaspoon of olive oil and a sprinkle of paprika.
Recipe Notes

NOTE: Store the leftovers in an airtight container in fridge for up to 4 days.
VARY IT! Extra chickpeas from can be kept in an airtight container in fridge for a few days and added to salads, soups, and wraps

LEARN MORE! This small batch dip (or spread) is featured in my upcoming cookbook, Cooking for One for Dummies (which can be pre-ordered now, ships on March 7, 2023)