Low-carb Blueberry Chocolate Chip Cheesecake Balls are the perfect little, no-cook solution for summer snacking. They store in the fridge or freezer, making them cool and at-the-ready when hunger strikes.
Blueberries add so much flavor and natural sweetness, plus all those amazing blue and purple food nutrients that you don’t find many other places. I used a (no-sugar-added) berry-flavored collagen (THEFITFORK) will save you 10%at GreatLakesWellness.com) which amplifies the berry flavor even more, but I’ve made the recipe also with unflavored collagen (and even vanilla whey) and the snack is still just as special. The choice is yours!
I used collagen powder from Great Lakes Wellness — Save with code THEFITFORK
Cream cheese makes the base of this recipe, along with a little coconut flour (and the previously mentioned collagen powder) to firm it up. Then it’s just stirring in chopped blueberries (fresh or frozen), some chopped sugar-free chocolate chips (or mini chips, if you can find them), setting in the freezer for 10 minutes to set up, then forming into eight little balls.
So EASY, so YUMMY, so BLUE – blueberry and chocolate loaded collagen cheesecake balls are perfect finger food treats for Red, White and Blue celebrations. I’m making a batch for a post-workout snack for an upcoming 4th of July workout with my fitness boot camp. I like how they are pre-portioned and snack-sized, I can just pop one of the blueberry cheesecake bites my mouth rather than eating an entire chocolate chip blueberry cheesecake!
Each piece has about 100 calories, 4.6g net carb and 4.5g protein. If you want a keto cheesecake balls, make sure you are using full-fat cream cheese (which is what I have in the recipe and nutrition facts)
save 10% Great Lakes Wellness collagen and products with code THEFITFORK
This post contains affiliate links. I earn a small commission from products purchased through links here — however, price to you remains the same. Proceeds are used to offset operating expenses at The Fit Fork, thank you for your support!
4Tbsp.collagen powder*berry flavored or unflavored
2Tbsp.sugar-free choclate chipschopped
1/3cupblueberriesfresh or still frozen
1/3 cupcoconut flour
Instructions
Coarsely chop chocolate chips and blueberries, add to bowl.
Stir in softened cream cheese, collagen powder* , and coconut flour until combined.
Put in freezer for 10 minutes to firm up. Use hands to roll into one big ball.
Cut this ball in half, and each half into 4 pieces – to make 8 total pieces.
Roll each piece between hand to make into tidier ball.
Keep leftovers in the fridge.
Recipe Notes
I used Great Lakes Gelatin Collagen Powder in Berry flavor (discount code THEFITFORK10OFF at bit.ly/ShopGreatLakesGelatin ) but an unflavored collagen or berry or vanilla whey or plant protein powder may be substituted in the same quantity.
Sun-dried Tomato Blue Cheese Spread is rich, creamy and bursting with bold flavor! With only three ingredients, it’s a simple, no-cook appetizer that can be made in mere minutes to delight guests who drop by unexpectedly – or to just satisfy your everyday snacking needs!
This blue cheese and tomato spread is also a flavorful addition to any charcuterie tray, cheese board, and snack tray for low-carb summer entertaining.
Other serving suggestions for this creamy spread is to stir into warm pasta or veggies for an irresistible sauce. Additionally, a dollop of leftover creamy sun-dried tomato spread on a baked potato or over a plain grilled chicken breast creates “next level” yumminess.
The simplicity of this easy blue cheese spread with sundried tomatoes is legit – I mean, it’s REALLY EASY. Almost embarrassingly so, lol! Soften cream cheese and stir in blue cheese crumbles and sun-dried tomato pesto until mostly creamy (but I do like a few little lumps of the blue cheese to remain). Use a little spatula to transfer to a serving dish – the recipe yields enough to fill a 5 or 6-oz standard ramekin. If you want to get fancy, you can garnish with a sprig of fresh basil!
The first time I made this, I CHOPPED oil-packed sundried tomatoes by hand . . . but quickly realized that I could just purchase a sundried tomato pesto and save so much time and mess. Do what you prefer – just don’t use the dry-packed sun-dried tomatoes though – they don’t add as much flavor and incorporate as well into the spread.
As I hinted, this recipe is low carb by nature – use full-fat cream cheese (which I did) if you are looking for a Keto cheese spread with the lowest possible carb yields. Each serving of this easy keto appetizer (about ½ ounce) has 46 calories, 4.4g fat, 0.6g carbohydrate and 1.4g protein.
Soften cream cheese and blue cheese on counter for 15 minutes. Mix together cheese along with pesto in bowl until mostly smooth, but some lumps of the blue cheese is wanted. Keep chilled until serving.
Serve with crackers or bread. Also great melted into warm veggies, noodles or a spoonful dolloped on a baked potato or over a simple grilled chicken breast or steak.
This post is sponsored by Celltrient™, however all opinions, anecdotes, and enthusiasm are my own.
Even though I’m a kid at heart, my body sometimes still reminds me I’m in my 50s . . . maybe a little less resilient, not quite as strong/fast, and sometimes just plain low-energy and tired. Not really things I want to hear and feel when I’m still working my rear off to remain a competitive athlete through each passing decade of my life.
Many of these differences I’m noticing can be blamed on “Age Associated Cellular Decline.” That’s scientist-speak for “the body’s cells just don’t replicate as efficiently from age 40 and beyond.” But thankfully there are ways to optimize the health of aging cells and redefine “getting old.” Eating nutrient-dense food and taking a supplement (like Celltrient™) that can offer additional cellular health support and are two daily strategies I employ. And, so is regularly getting enough exercise. Ensuring your fitness journey is consistent can be a challenge for some, so today I want to share my top three ways to make exercise a habit, especially as you move into and on through mid-life.
Exercise in mid-life can be hard for so many reasons. You may still have kids at home, senior parents who need assistance, and the daily stress of career and/or running a household – time seems so limited! Of course, there are other reasons people in middle-age and beyond don’t exercise either – it’s never become a routine, they are intimidated, it seems hard or boring. And, so on. Everyone can come up with an excuse, even I do sometimes!
But, for the most part (except for some travel, post-partum, injuries, and well-deserved recovery days, etc.) I have exercised consistently for my whole adult life. When people ask me how I’ve managed to be so steadfast in my sweat sessions, I culled it down to these three things: 1) I show up, 2) I find a way to make it fun, and 3) I fuel my body with the proper care to make it function at its best.
My husband is my #1 countability partner when it comes to showing up for early workouts.
#1 Show Up:
Perhaps the most important way to create a lifelong fitness habit is to just SHOW UP. For example, I really can’t say I initially liked waking up at 4:45 to go to a boot camp, but I was ALWAYS glad that I got up and did it. You’ll better afterward too, no matter what time of day it is. Try it, and at some point . . . “showing up” becomes what your body is conditioned to do. It’s a habit, it’s part of raison d’etre! If you are having trouble showing up, then ask yourself what the obstacle is – and remove it. Can’t get to a group fitness class due the extra time rush hour adds to the commute? Well, then run the stairs in your office building and skirt traffic. Sleeping through your alarm clock? Consider going to bed an hour earlier so you can wake up and show up on time! Motivation waning? Then find an accountability partner to join the journey with you!
Mowing the lawn is considered exercise – and I think it’s fun!
#2 Keep Fitness Fun:
Don’t look at exercise as a chore to dread, instead make it fun! Maybe the gym or running isn’t for you, but there are so many creative things you can do to stay fit! If you are a people person, group classes, boot camps and fitness meet-ups with friends in recreational sports leagues like tennis, golf, and bowling are FUN! Or, even adventous outings like rock climbing, ninja park visits, skiing, learning how to trapeze and more! If you are more of a one-wolf-pack sort of person, any type of solo endurance sport will probably seem fun – cycling, swimming, running, or a solitary paddleboard ride are some ideas. Even gardening and mowing the lawn!
As the years started piling on my body, I inevitably became slower and saw VO2 Max declines – even with more work, more muscle and more training. Honestly, this was really hard for me and the fun factor– from going from “could win the race outright” elite runner to “just being an age-group winner.” I would fake smile at those well-meaning but depressing compliments people gave – “you are really good for your age.” It started making running seem like a burden and something I was failing at. When I stopped looking at my watch so much and comparing present self to old self, the joy came back and I remembered why I loved to run in the first place. However, a person can get burned out on simply running for decade after decade, so I started adding new challenges I thought were exciting – obstacle course racing, adventure racing, hybrid fitness competitions (running + strength). And also was always ready to try out any fun class, or fitness challenge, or crazy exercise equipment that crossed my path. Moon bounce shoes, hula-hooping challenges, drum stick workouts, yoga, zoom workout classes, hip-hop lessons and more. Even putting on a colorful outfit or socks sometimes makes my workouts seem more fun! Find YOUR fun, be willing to switch it up as needed for motivation, and a lifelong fitness habit will be much easier to create!
#3 Proper Care of Your Body:
Eat right the significant majority of the time. I’m not going to tell you what, when or how much you should eat – it’s really a personal thing. If weight is an issue for you or eating to fuel performance isn’t in your knowledge bank, then work with a medical professional or nutritionist to find the dietary eating pattern that works best for you. Eat to fuel your goals. Elite endurance athletes eat a lot different than healthy mid-lifers who walk a few miles a day and practice yoga when they can. Of course, sleep is important too – we all know that by now, but it can unfortunately elude many of us in middle age and beyond. So put a priority on getting rest – it’s much more important than staying up late to scroll on your tablet or watch TV. Finally, take supplements target to address your specific concerns. As a 50+ competitive/elite athlete, I take several supplements that are invaluable to my workout performance, recovery and well-being. One that I’ve come to rely on is Celltrient Cellular Nutrition, specifically the Strength formula (but they also make and Energy formula and Protect formula ).
For more information on cellular health and why and how we age at the cellular level, check out these informative, research-based articles HERE and HERE.
If interested, save with my Celltrient Discount Code JENNIFER on product purchases (excluding bundles and subscriptions) at Celltrient.com. Find the Celltrient product best suited for you with the Product Recommender
Strawberries play perfectly with the smoky heat of chipotle peppers in my new fish recipe – Strawberry Chipotle Salmon on Strawberry-Avocado Quinoa Salad. Not only is it a 30-minute recipe, but a flavorful and nutritious salmon recipe you’ll have on repeat all summer long.
I used wild Coho salmon from a fisherman’s co-op I love and trust – SitkaSalmonShares.com (jump below to get an amazing discount code). Coho salmon is a healthy, clean sources of protein with amazing nutritional benefits.
Save $25 at SitkaSalmonShares.com with code: FITFORK
Coho salmon is leaner than the omni-present Sockeye salmon you most typically see in the grocery store and also offers the highest amounts of the omega-3 fatty acids, EPA and DHA, of all wild Alaska species. These essential fatty acids are important for brain health during all stages of life. I like to purchase my salmon with the skin on, primarily because that’s were a large concentration of the omega-3s are found. It’s the brownish fatty layer between the skin and flesh – don’t scrape it off, EAT IT to optimize the nutritional benefits of Coho salmon.
This strawberry chipotle salmon recipes is very easy, you don’t even have to make the quinoa salad if in a rush. The glaze is simple a no-sugar-added strawberry preserve* mixed together with soy sauce and chopped chipotle peppers in adobo (or a chipotle paste for no chopping and thus even more convenience).
*Note: For the strawberry preserve or jam, there are options based on your dietary preferences. For example, I used a stevia-sweetened jam, but there are jams sweetened with honey, juices and different sweetener substitutes. You can also use a traditional strawberry jam or preserve, if you’d rather.
The strawberry quinoa salad is equally easy to whip up. I like to prepare my quinoa in advance so that it has time to cool to at least room temperature. Then it’s just a matter of tossing in the chopped strawberry avocado quinoa salad ingredients.
And, shaking up strawberry chipotle dressing in a jar.
Holds up for meal prepping or packing for work lunch or picnic.
This inspired by the southwest quinoa salad is holds up well and can even be made the day before – or meal prepped and put into jars! For best results, stir in the avocado right before serving.
Serve the strawberry chipotle salmon filet atop the sweet-spicy quinoa salad. Or, you can also “chunk” up the salmon and stir into the salad. Tasty served warm, room temperature OR cold – making it an excellent meal prep salmon salad recipe.
Thank you Sitka Salmon Shares for the amazing wild Alaskan salmon for this Coho salmon recipe. This “community supported fishery” seafood delivery is one of my favorite ways to keep my freezer stocked with premium fish and seafood that supports my active lifestyle. Owner-partner fishermen (and women) hit the cold Pacific waters around Alaska to responsibly source the best and tastiest Alaskan seafood. I I’m all about having quality proteins on hand so we won’t run out and eat junk. Order a Premium Share today and save $25 on your order with my code: FITFORK (It’s SOOOOO worth it).
Creamy Coconut Lime Salmon Skillet is another one of my favorite Sitka Salmon Shares recipes using Coho salmon. This thai-inspired salmon dinner comes together on the stove top in just 15 minutes and is suitable for low carb diets.
1tablespoonchopped chipotle peppers in adobo sauce
For Salad:
2cupscooked quinoafrom 2/3 cup dry
1medium avocadochopped,
1cupchopped strawberries
1cuppacked chopped fresh spinach
½cupdiced red onion
¼cupchopped fresh cilantro
For dressing:
¼cupfresh lime juice
¼cupolive oil
1tablespoonchopped chipotle in adobo sauce
2tablespoonsno-sugar-added strawberry preserves
¼teaspoonsalt
¼teaspoonground black pepper
Instructions
Preheat oven to 400F degrees. Pat salmon filet dry and place skin side down in rimmed baking dish.
Mix together preserves, chipotles, and soy sauce and spread across top of fish.
Bake for about 20 minutes until fish flaky. Keep a close eye so that glaze doesn’t burn. Use a spoon to redistribute any run-off glaze halfway through baking and again when removing from oven.
While fish is baking, toss together salad ingredients.
Make dressing by shaking up dressing ingredients in jar. Mix into salad.
Serve fish atop quinoa salad, either warm, room temperature or cold! All ways delicious.
If desired can “chunk up” the salmon and mix into the salad.
Sheet Pan Chile Lime Spiralized Hash Browns are baked, not fried, and make a yummy potato side dish for any meal of the day!
Easy, economical, and a nutritious food choice to fuel an active lifestyle – plus bonus, this fun sheet pan hash brown recipes is a big hit with the entire family. The added flavor comes from a simple drizzle and toss with butter, olive oil, and spices before baking.
Making this sheet pan recipe is a time and sanity saver. There is NO standing over a hot, grease-spitting skillet flipping hash brown patties one by one.
Plus, it’s fun to prep potatoes using a spiralizer to make long, twisty potato strands – get the kids to help with this portion of the chili lime hash browns.
Pro Tip #1: If you don’t have a spiralizer (I love my spiralizer attachment for the Kitchenaid Mixer), a similar result can be achieved with an inexpensive manual spiralizer, shredding potatoes with a food processor, or grating with a simple box grater. That last box grater option will give you an arm workout too!
Pro Tip #2: After spiralizing or grating, rinse off potatoes in a bowl of cold water to remove the excess starches. You can skip this step, but the potatoes will be gloppy and less crispy (but still taste just fine).
Pro Tip #3: Line the baking sheet with a silicone baking sheet or parchment paper. This recipe will stick to pan otherwise.
Pro Tip #4: You can adjust the chili spice level up or down depending on the preference of your family.
Pro Tip #5: Use an approximate 10” x 15” rimmed baking sheet and don’t overfill it. Use the amount of potatoes called for in the spiralized potato recipe. Too many spiralized potato strands and the hash browns will not bake up crispy.
Pro Tip #6: Don’t try to flip or stir the potatoes during baking. They WILL get crispy on top and bottom and lining the pan with parchment will keep them from sticking.
Pro Tip #7: Sheet pan potato recipes like these spiralized chili lime hash browns are very versatile and work for breakfast, brunch, lunch and dinner!
Served for dinner with squash and shredded chicken.
Reduce food waste by roasting the “potato butts” that are remnants after spiralizing. They look so funny, but taste just as yummy!
This post contains affiliate links. I earn a small commission on sales, however price to you remains the same. Proceeds are used to offset expenses to keep The Fit Fork going! Thank you!
Dunk prepped potatoes in cold water, drain, and pat dry on a dish cloth.
Line approx 10"x15" rimmed baking sheet with parchment paper or silicone baking sheet. Spread out potatoes on pan.
In bowl, melt butter and stir in olive oil, lime juice, chili powder, salt and garlic powder, parsley. Drizzle over potatoes and toss around with spoon or hands. Spread potatoes back out into even layer.
Bake for 30 to 40 minutes (WITHOUT stirring or flipping), or until browning. If you would like them extra, extra crispy, turn OFF oven and let pan sit in oven for another 10-15 minutes.
![[Sheet Pan] Spiralized Chili-Lime Hash Browns . . . and easy, economical and nutritious potato side dish for any meal of the day! And, oh yeah, AMAZINGLY delicious.](https://thefitfork.com/wp-content/uploads/2021/05/Sheet-Pan-Spiralized-Chili-Lime-Hash-Browns-hero-square.jpeg)
![[Sheet Pan] Spiralized Chili-Lime Hash Browns . . . and easy, economical and nutritious potato side dish for any meal of the day! And, oh yeah, AMAZINGLY delicious.](https://thefitfork.com/wp-content/uploads/2021/05/Sheet-Pan-Spiralized-Chili-Lime-Hash-Browns-pin-1-scaled.jpg)
![[Sheet Pan] Spiralized Chili-Lime Hash Browns . . . and easy, economical and nutritious potato side dish for any meal of the day! And, oh yeah, AMAZINGLY delicious.](https://thefitfork.com/wp-content/uploads/2021/05/Sheet-Pan-Spiralized-Chili-Lime-Hash-Browns-dinner-example.jpeg)
