Tag Archives: chocolate

Christmas Cravings | Choco-Cherry Protein Granola #Recipe

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jennifer fisher thefitfork.com 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 thefitfork.com 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.

Sensible Sweets | Salted Pistachio Chocolate Cookie Recipe #Paleo

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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 - thefitfork.com - 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.

Power Up Morning with Chocolate – Strawberry Protein ‘Donut Holes’ Recipe

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jennifer fisher - thefitfork.com - chocolate strawberry protein donut holes

The Baked Banana Protein Donut Holes were such a hit last week that I just had to play around with another recipe. Hmm, though, what to put in them this time? Well, if you know me, you know that was a no-brainer – chocolate. Please, please give me a chocolate-induced serotonin surge to go along with my runner’s high. If it’s true that “everything’s a little better with chocolate” then these little bite-sized morsels are sure to get your neurotransmitters all a twitter. I think they make you run faster, too!

Friends who follow a gluten-free or Paleo diet get a green light on these miniature munchies; that’s because they’re made with low-carb, gluten-free coconut flour and no sugar. If you don’t have a fancy-schmancy donut hole machine, you can easily substitute mini-muffin tins in the oven. Also, if you don’t want to make strawberry puree (eg: throwing strawberries in a blender), you can use all-natural strawberry applesauce instead.

Since they’re not messy or sticky, some friends and I are planning to toss a couple batches in zip-top bag as one of our “fuel sources” for the American River 50 Mile Run out in California next month. Enjoy!

Chocolate-Strawberry Protein Donut Holes Recipe

  • 1/3 cup liquid egg white
  • 4 ounces strawberry puree (or if lazy, strawberry applesauce)
  • 1 tablespoons almond milk
  • ¼ cup protein powder (I used 3Fuel)
  • 2 tablespoons coconut flour
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons Stevia sweetener

In medium bowl, mix together egg whites, strawberries and almond milk.  In another bowl, mix together all the remaining dry ingredients except the powdered sugar. Once well-combined, mix dry ingredients in to “wet” ingredients, stirring well.

Preheat donut hole maker machine and bake according to manufacturer’s instructions (the Bella maker says cook for 5 minutes but I think that’s too much). You can also bake at 350 in the oven using mini muffin tins; bake for approximately 10 minutes or until centers pull clean with a toothpick. While still warm, sprinkle with the powdered sugar. Makes 16.

Nutrition information (per 1 ball) 20 calories, 2g protein, 0.5 sat. fat, 0.0g trans fat, 5mg sodium, 2.5 g total carbs, 0.25g sugar, .75g fiber 

STUFF YOU NEED!

3Fuel is a great protein powder supplement for endurance athletes; there’s some good stuff in there and it’s backed by the latest research on nutrition for sports performance. You can save 10% on 3Fuel Nutritional Shake by using code 3FHUNT at checkout.