Pineapple Tart Cherry Bone & Joint Care Smoothie

The weather is warming up, and so is my appetite for knocking out some intense outdoor workouts and refueling my efforts with a flavorful yet functional smoothie – my Pineapple Tart Cherry Ginger Smoothie for Joint and Bone Care is a favorite for a bevy of reasons.

This anti-inflammatory Pineapple Tart Cherry Ginger smoothie provides joint and bone care thanks to bevvy of functional foods and boosters! Pineapple and tart cherry are great foods for combating inflammation – plus, I’ve incorporated three key bone and joint care supplements from including collagen peptides, liquid hyaluronic acid, and Vitamin D-3 drops!

Obviously, this anti-inflammation pineapple smoothie going to taste great, naturally sweetened with fruit. It also is made with whole fruits/veggies rather than juice, to offer more nutrients like fiber. This anti-inflammatory smoothie is also “light” enough to be tolerated well (and only about 200 calories) if eating a lot after exercise is unappealing – yet offers carbs, protein and other nutrients needed to top off your tank and set workout recovery in motion. One of the biggest perks of this pineapple cherry smoothie is that it’s filled with functional foods (and supplements) that help support healthy bones and joints. 

Let me give you a run down on the beneficial foods in this anti-inflammatory shake that includes bone and joint supplements:

Pineapple: Pineapple adds natural sweetness and is known for the enzyme Bromelain which is found in the flesh and stem. Some research indicates bromelain may be helpful in the management of osteoarthritis and/or for muscle soreness and injury after exercise. It also helps break down proteins and aids in digestion.

Tart Cherries:  Tart cherries (also called Montmorency cherries) add tangy, sweet flavor and have been shown to minimize arthritis pain and postexercise muscle soreness by reducing inflammation and oxidative stress. These benefits have been noted for both strength and endurance athlete, according to research.

Ginger: Ginger adds zing to any fruit or green smoothie and research shows may help lessen the stiffness and joint discomfort associated with arthritis. Ginger may also may reduce the amount and length of exercise-related  muscle soreness. Ginger is also an easy home remedy for nausea and digestion which can be perks for hard summer workouts.

Cucumbers: Blending cucumbers into smoothies is a smart way to boost hydration (95% water) and add low-carb “volume” to balance out the fruit sugars from pineapple and cherries.  Cucumbers are also a good source of Vitamins A, B and C; and contain phytonutrients that provide anti-inflammatory and antioxidant benefits.

Almond Milk: Just like its core ingredient, almond milk is laden with nutrients which are great for joint, bone and overall health – and helps avoid diary which may be an inflammation trigger for some.  Magnesium, one of the minerals found in almonds and almond milk, also plays a role in the structural development of bone.

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

Collagen Peptides: Collagen peptides from types 1 and 3 bovine collagen are well-known for their roles in bone, joint and skin health. * As the most abundant protein in mammals, collagen makes up about 30% of the body’s protein. Studies indicate that hydrolyzed collagen may help to support strong bones and healthy joints as well as skin smoothness and hydration.*  I also like to include collagen in my post-workout smoothies because each serving gives me about 10g of additional protein I need in my day.

Hyaluronic Acid: Hyaluronic Acid is a joint-lubricating compound present in every tissue of the body, with the highest concentrations found in connective tissues such as skin and cartilage.* As a constituent of joint fluid, hyaluronic acid serves as a lubricant and plays a role in resisting compressive forces.* The liquid Hyaluronic Acid formula combines this critical joint component with Vitamin D and other important nutrients for the support of optimal joint health and is berry-flavored making it a yummy boost for this anti-inflammatory smoothie.

Vitamin D-3: NOW® Vitamin D-3 Extra Strength in liquid drop form is a quick and easy way to get this important nutrient that helps the body absorb calcium and maintain strong bones. Vitamin D also has anti-inflammatory, antioxidant and neuroprotective properties to support immune health, muscle function and brain cell activity. Many of us find ourselves low in Vitamin D due to purposefully-avoided sun exposure or diet challenges (Vitamin D isn’t naturally found in many foods), these extra-strength liquid format offers 1000 IU per drop!

This anti-inflammatory Pineapple Tart Cherry Ginger smoothie provides joint and bone care thanks to bevvy of functional foods and boosters! Pineapple and tart cherry are great foods for combating inflammation – plus, I’ve incorporated three key bone and joint care supplements from including collagen peptides, liquid hyaluronic acid, and Vitamin D-3 drops!
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PINEAPPLE TART CHERRY GINGER SMOOTHIE for Joint and Bone Health
Prep Time
5 mins
Total Time
5 mins
 
Course: Breakfast, Snack
Keyword: inflammation, protein smoothie, workout
Servings: 1 serving
Calories: 202 kcal
Ingredients
  • ½ cup chopped fresh pineapple
  • ½ cup frozen tart cherries
  • ½ cup chopped seeded peeled cucumber
  • 1 to 2 teaspoons fresh grated ginger
  • 3 tablespoons collagen peptide powder, unsweetened
  • 1 tablespoon liquid hyaluronic acid from NOW Foods* or other brand
  • 2 to 5 drops Liquid Extra-Strength Vitamin D-3 from Now Foods* or other brand
  • 1 cup unsweetened almond milk
  • 5 to 15 drops liquid stevia or monk fruit drops to desired level of sweetness
  • Ices as needed
Instructions
  1. Add all ingredients to blender and process until smooth. Pour in tall glass and serve immediately.
Recipe Notes

*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.

 

Low Carb Coconut Flour Crepes – 4 Simple Ingredients

Crepes, I love them! And, when I eat them, I feel so “ooohhh la la, French fancy”! However, truth be told, sometimes I’m looking for a breakfast, brunch or light lunch options that’s a little less carb-y.

So, I tweaked my mom’s homemade crepe recipe to be just that — plus, they offer a nice pop of protein at 5g for only 61 calories per crepe! The carb count is 3g, with one of those being from dietary fiber.

Drumroll, there are only FOUR ingredients in this low carb crepe recipe — eggs, cottage cheese, milk and coconut flour. THAT is a win, especially because it’s stuff I always have on hand (I love cooking with cottage cheese to add a bit extra protein to recipes).

A 4-ingredient recipe!

You’ll need an 8-inch crepe pan or regular 8″ skillet and the oil, butter, or cooking spray of your choice to help release the crepes for flipping. Honestly, this is the hardest part of making crepes– but once you get the hang of it, it’s easy-peasy. But, almost ALWAYS, my first crepe is a flop for photo-taking (but it still tastes good)!

When it comes to filling or topping the crepes, there are no hold barred! Sweet, savory, spicy — you go for it! I recently made this batch with a summer veggie medley of tomato, avocado and corn that I tossed around with a little olive oil in the same pan — no need to get another dish dirty.

If you have leftover crepes, they should be just fine stored in an air-tight container or zip bag for about 4 days — or, you can freeze them! To reheat, just pop in the microwave for 15 seconds.

5 from 5 votes
This low-carb recipe is a must-make for breakfast, brunch or light lunch. Lower in carbs, higher in protein and gluten-free -- and easy, only 4 ingredients.
Low Carb Coconut Flour Crepes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

These lower carb crepes are gluten free and feature nearly 5g protein per crepe. Fill them with your favorite sweet or savory ingredients.

Course: bread, Breakfast, brunch, lunch
Cuisine: French
Keyword: coconut flour, gluten free, low carb
Servings: 8 crepes
Calories: 60 kcal
Ingredients
  • ¼ cup cottage cheese
  • 4 large eggs
  • ¼ cup coconut flour sifted
  • ¼ cup milk of choice
  • Oil butter or cooking spray for the pan
Instructions
  1. Oil, butter or cooking spray for the pan
  2. In a small blender, combine cottage cheese, eggs, coconut flour and milk. Puree until and let rest for 5 minutes to allow flour to hydrate.
  3. Bring an 8-inch skillet to medium-low heat. Lightly coat skillet with oil, butter or spray to the skillet Once hot, add approximately 3 to 4 tablespoons of batter to the pan and into a thin layer that reaches almost to the edges, but not up the side of pan.
  4. Cook for about 1 to 2 minutes until edges are cooked and can be loosened with a spatula. Work the spatula under the crepe from all sides to loosen it from the pan. Then lift one edge gently and flip. Cook on this side for another 30 to 45 seconds, until lightly browned.
  5. Transfer crepe to plate, repeat process with remaining crepes. Will make approximately 8.
  6. Add the sweet or savory filling of your choice. Enjoy.
Recipe Notes

Easy Alfredo No Boil Pasta Bake – One Pot!

This no-boil pasta bake is a family favorite dinner – my boys just love it. This one pot pasta recipe fills them up, it’s simple to make thanks to jarred alfredo sauce, and easy to clean up with only a single pot dirtied.

Make an easy vegetarian dinner easy and earn cheers of “yum” from the family with this easy no-boil pasta bake that uses a jar of alfredo sauce, dry pasta, veggies and a little cottage cheese for extra protein.

The time-saving beauty is that you don’t have to pre-cook the pasta – you just dump in the dry noodles of choice in a casserole dish with all the other ingredients. The liquids in the recipe cook the pasta to a perfect al dente right in the oven!

Make an easy vegetarian dinner easy and earn cheers of “yum” from the family with this easy no-boil pasta bake that uses a jar of alfredo sauce, dry pasta, veggies and a little cottage cheese for extra protein.

I recommend a shorter pasta like penne, bow-tie, corkscrews, shells. Have partially used bags of pasta in the pantry that need to be used up? If the noodles are of a general similar size, you can even mix them together. This make and bake recipe is a really pantry clearer.

Here’s a flash tutorial!

I have a family with mixed dietary preferences – several meat eaters and a vegetarian. While this is a vegetarian pasta recipe, it still has a great offering of protein – 23g per serving. The extra boost is from a cup of cottage cheese mixed in.

Make an easy vegetarian dinner easy and earn cheers of “yum” from the family with this easy no-boil pasta bake that uses a jar of alfredo sauce, dry pasta, veggies and a little cottage cheese for extra protein.
This kiddo isn’t much for a vegetarian dish, so we mix in shredded chicken sometimes!

If the vegetarian isn’t home from college, I’ll mix in chopped rotisserie chicken or slow cooker shredded chicken I prep in big batch and keep in the freezer. For this recipe, I would suggest about 12 ounces to 1 pound.

Make an easy vegetarian dinner easy and earn cheers of “yum” from the family with this easy no-boil pasta bake that uses a jar of alfredo sauce, dry pasta, veggies and a little cottage cheese for extra protein.
Looks watery, but the liquids are absorbed by the pasta during cooking – the result is a creamy sauce!

As for pan choice, I suggest a 3.5-quart capacity Dutch oven with lid. If you don’t have a lid, you can seal a pot tightly with aluminum foil during the baking process. The pot will look very liquid-y before baking, but don’t worry — the pasta absorbs it all!

Make an easy vegetarian dinner easy and earn cheers of “yum” from the family with this easy no-boil pasta bake that uses a jar of alfredo sauce, dry pasta, veggies and a little cottage cheese for extra protein.
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5 from 5 votes
Make an easy vegetarian dinner easy and earn cheers of “yum” from the family with this easy no-boil pasta bake that uses a jar of alfredo sauce, dry pasta, veggies and a little cottage cheese for extra protein.
Alfredo No-Boil Pasta Bake
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

This easy vegetarian pasta dish is made all in one pot for convenience and easy clean-up! It's a family favorite that is creamy, cheesy and comforting. If you'd like . . . stir in 1.5 cups of shredded cooked chicken breast for a heartier meal.

Course: entree, Main Dish, Pasta
Cuisine: Italian
Keyword: alfredo, one pot, pasta, rice noodles, vegetarian
Servings: 6 servings
Calories: 440 kcal
Ingredients
  • 1 tablespoon olive oil
  • 1 teaspoon ground black pepper
  • 2 teaspoons minced garlic from jar
  • 2 cups vegetable stock divided
  • 8 ounces button mushrooms sliced
  • 4 cups fresh baby spinach about 3 ounces
  • 1 15- ounce jar alfredo sauce
  • 1 cup 2% cottage cheese
  • 12 ounces uncooked pasta like shells, bowtie, penne, corkscrews *
  • 6 ounces shredded mozzarella
Instructions
  1. Preheat oven to 400 F.
  2. In a 3.5-quart Dutch oven, heat olive oil over medium high. Add mushrooms and chopped onions; sauté for 4 to 5 minutes until softened. Add garlic and pepper, cook another 1-minute stirring constantly.
  3. Lover heat to medium-low; add spinach and about ¼ cup of the vegetable stock. Add lid to pot for 1 minute to wilt spinach; remove lid and stir in with mushroom mixture.
  4. Add remainder broth, alfredo sauce, and cottage cheese. Stir until combined. Add dry pasta, stir around until mostly submerged.
  5. Bake in oven for 40 minutes (or until pasta al dente), stirring once at the half way point.
  6. Remove from oven, stir again and then sprinkle mozzarella cheese on top. Cover with lid and bake an additional 5 minutes, until cheese is melted.
Recipe Notes

Watermelon Raspberry Quinoa Salad with Ginger Mint Dressing

Summer is nearly here and this Watermelon, Raspberry, & Quinoa Salad with Ginger Mint Dressing is an easy-fix for upcoming pool parties, picnics and patio dining.

 Fully-loaded, this watermelon salad won’t leave you hunger a few minutes later. It’s actually quite hearty with quinoa, sunflower seeds, feta cheese, loads of greens, juicy watermelon and raspberries.

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Why I love this watermelon salad, other that the amazing taste: Fresh ingredients to fuel my adventures, no cooking, stunning as a side dish but hearty enough for a main course (especially if you add some shrimp or salmon!).

I love how watermelon is a refreshing and delicious addition to salads, providing a burst of sweetness, hydration and nutrients.  It’s also a smart way to use up leftover watermelon, if you purchased a big one! By the way, check out this post on how to efficiently cut up a jumbo-sized watermelon fast.

Ginger Mint Dressing, so fresh and fragrant!

Let’s talk about the fresh, invigorating, and aromatic dressing. Ginger Mint Dressing is so simple to make with just a quick blast in a personal-sized blender. It’s also a smart way to tackle mint that likes to take over gardens this time of year. Now and then, I pull out my juice to make Ginger Juice (and store in small portions in my freezer). Check out my tips on Juicing Ginger Root. However, if I’m “out of stock,’ for convenience I just rely on bottled ginger juice or the little ginger juice shots you can buy in the fresh juice section of the produce department. 

This Ginger Mint Dressing also makes an amazing marinade for fish and shrimp.

Enjoy!

Note: This post contains affiliate links.

5 from 5 votes
Hydrate and invigorate with this juicy fresh salad featuring watermelon, raspberries and quinoa! The zingy ginger mint dressing is amazing. It’s a stunningly colorful side dish or add shrimp or salmon for a main dish.
Watermelon, Raspberry & Quinoa Salad with Ginger Mint Dressing.
Prep Time
15 mins
Total Time
15 mins
 

Hydrate and invigorate with this juicy fresh salad featuringwatermelon, raspberries and quinoa! The zingy ginger mint dressing is amazing.It’s a stunningly colorful side dish or add shrimp or salmon for a main dish.

Course: entree salad
Keyword: ginger, mint, quinoa, raspberries, summer, watermelon
Servings: 4 servings
Ingredients
  • 3 cups baby spinach leaves
  • 1 cup microgreens of choice
  • 2 cups chopped watermelon
  • ½ cup fresh raspberries
  • 1 cup prepared quinoa
  • ¼ cup crumbled feta
  • ¼ cup sunflower seeds
Dressing
  • 1 2- oz bottle ginger juice like Suja
  • 1 tbsp honey
  • 2 tbsp olive oil
  • 1 tbs lemon juice
  • ¼ cup mint leaves
Instructions
  1. Add salad ingredients to bowl. Then add all dressing ingredients to small blender and process until mostly smooth. If you don’t have ginger juice, you can sub watermelon juice (from the watermelon prep run off) and a ½ teaspoon of finely grated ginger. Pour dressing over salad and gently toss. Best eaten same day as dressed – serves 4 as a side.

Granola Berry Frozen Yogurt Cups

Granola Berry Frozen Yogurt Cups are a delicious and healthy treat that combines the tangy flavor of Greek yogurt with the sweetness of blueberries and the crunch of granola. Simple to make with just five ingredients and basically no cooking, these little frozen desserts are a low-stress, no-guilt delight!

I’m a huge fan of Greek yogurt to fuel my active lifestyle. It’s high in protein to help me build and repair muscle and promote satiety. It provides probiotics for gut health, it’s a good source of calcium to keep my bones strong. I also love that rich, creamy taste and the versatility to eat right out of the carton or to use in all sorts of sweet and savory recipes.

It’s worth noting that not all Greek yogurts are created equal, nutrition varies between products. I read the back label to ensure I’m getting a Greek yogurt with no added sugar and minimal additives. 

Five simple ingredients!
Nut butter, honey (or alternative) and granola make a bottom layer crust (no baking needed)!

TIPS FOR MAKING GRANOLA BERRY FROZEN YOGURT CUPS

Container Choice: You’ll need appropriate vessels to freeze/firm up the prepped recipe. I prefer individual silicone muffin cups, they are reusable and very easy to peel off. You can also use 8-oz ramekins or a traditional muffin tin where the cups are attached – it’s just a tad harder to release the frozen treat before eating.

Yogurt Selection: You can use any kind of Greek Yogurt you like – no fat, 2%, full-fat, etc. Flavors are fine too – however, I prefer to use an unsweetened Greek yogurt and stir in a few drops of liquid stevia or liquid monk fruit sweetener. I’ve never tried to make with a non-dairy yogurt, but I don’t see why it wouldn’t work.

Nut Butter Choice: Use what you like!!! A natural nut butter is best – but the nut base is up to your preferences. So is “crunchy” or “smooth”. On this last batch, I used smooth cashew butter and it was so good. Also, don’t miss the step to pop nut butter in microwave for 20-30 seconds to help soften it up enough to incorporate the natural sweetener and granola.

Syrup-y Sweetener: This helps soften up the nut butter so that granola can be mixed in a coated. I used honey, but other choices are maple syrup, date syrup, honey substitute, zero-carb syrups, etc.

Granola Choice: Again, it’s up to you. I use store-bought for convenience, but homemade granola would be the bomb. Also, feel free to use a grain-free, gluten-free, or whatever you need to suit your dietary eating pattern.

Berry Selection: For this frozen yogurt cup recipe, I have to save frozen berries have an edge over fresh. Frozen berries can be stocked in your freezer for anytime use and I like how they juice up a little when thawed and mashed– that makes a nice “syrup” to blend into the yogurt without having to macerate them with sugar like one would do for a fresh berry. I used blueberries, but blackberries, raspberries are chopped up strawberries would be amazing too!

Storage:  This Greek yogurt fruit dessert obviously needs to be stored in the freezer. I let them freeze for 2 hours (the optimal time before eating) and then remove all from their muffin liners/ramekins and place in an air-tight storage container meant for the freezer. When the cups go into a deep freeze after a couple hours, the consistency will be pretty hard. For a more enjoyable consistency, I place my FroYo treat in a small bowl and let set on the counter to soften up for about 5 minutes before enjoying.

Macros: Recipe makes 4 servings, each serving has 167 cal, 23g carb, 5g fat, and 9g protein.

Did You Know? This healthy dessert recipe was adapted from MY Cooking for One for Dummies ! It’s an easy recipe to scale up or down depending on your needs.    

Disclaimer: This post contains affiliate links.

5 from 5 votes
Granola Berry Frozen Yogurt Cups are a delicious and healthy treat that combines the tangy flavor of Greek yogurt with the sweetness of blueberries and the crunch of granola.
Granola Berry Frozen Yogurt Cups
Prep Time
10 mins
Cook Time
1 min
Total Time
2 hrs 10 mins
 

Granola Berry Frozen Yogurt Cups are a delicious and healthy treat that combines the tangy flavor of Greek yogurt with the sweetness of blueberries and the crunch of granola.

Course: Dessert, Snack
Keyword: blueberries, frozen yogurt
Servings: 4
Calories: 167 kcal
Ingredients
  • 2 tbsp nut butter
  • 1 tbsp honey
  • ½ cup + 1 tbsp store-bought granola of choice
  • 2/3 cup frozen blueberries thawed
  • ¾ cup unsweetened Greek yogurt
  • optional 5 to 10 drops stevia if you like sweet yogurt
Instructions
  1. In small microwave-safe bowl, heat nut butter for 20 seconds or until softened. Stir in honey until incorporated.
  2. Add granola to nut butter mixture and mix well until coated.
  3. Place ¼ of granola mixture into each of four silicone standard muffin cup or four 8-ounce ramekin, pressing down with spoon to form a thick crust layer.
  4. If desired, stir in liquid stevia or monk fruit drops into unsweetened yogurt and stir well.
  5. Top each crust with an equal portion of yogurt.
  6. Mash of thawed blueberries in another bowl. Divide among top of yogurt layer, using tip of spoon to slightly swirl into yogurt.
  7. Freeze for a minimum of 2 hours or overnight. Let thaw on counter for 1 minute before peeling out of silicone cup or removing from ramekin.
Recipe Notes