Watermelon Cherry Cake with Choco Coconut Cream

Posted on July 2, 2015 by Jennifer FIsher

I love having my birthday the day before America’s – it makes me feel super patriotic and sparkly and sunshine summery. I’m usually celebrating at the lake, the river or beach along alongside a sea of other 4^th of July weekend revelers who are unwittingly my party guests – the more the merrier! One of the most memorable birthdays ever was on my 14^th year when a full orchestra of Culver Military Academy hunks stopped their steamboat by the dock and played “Happy Birthday” and shot off fireworks just for me, I was giddy and giggly for days. The girlfriend I was visiting with had the best grandma ever for pulling off that swoon-worthy surprise!

Jennifer Fisher Austin Runner and Fitness Enthusiast - TheFitFork.com

Celebrating my birthday early with family at the lake.

Please, no gifts — unless it’s a watermelon!

There are so many great things about having a 3^rd of July summer birthday – I can wear my favorite sundress and sandals or better yet, a just bathing suit and barefoot. I can float around on the river all day and stay late at the country dance boot-scootin’ and catching fireflies, no worries about getting up early the next day – it’s a holiday, y’all! Sometimes, I am lucky enough to celebrate with my Aunt and Sister-in-Law who both have birthdays during the same week. If we happen to stay in town, my birthday weekend always includes running the Freedom 5k with family and good friends– a race that features watermelon at the finish line.

So YOU are invited to my birthday this year, can you come? There will be lots and lots of fun along with my favorite foods, especially watermelon. The dress code is casual and there’s no need to bring a gift. .. err, unless you want to wrap up a watermelon.

The cake will be a fruit, fun and fabulously fit dessert – Watermelon Cherry Cake with Choco-Coco Cream! You may have seen these “cakes” that feature a big hunk of watermelon as the base instead of traditional spongy, sweet cake. In honor of my favorite seasonal flavors, my cake is piled high with ripe red cherries and topped with and alternative chocolate cream made frm whipped full-fat coconut milk to keep it paleo-ish, raw and dairy-free. Don’t miss the easy recipe at the end of this post. Even a huge slice is a light way to end my favorite birthday bash meal of flame-kissed burgers and avocado, black bean and corn salad.

Our beverages will also be watermelon inspired — Watermelon Caipirinhas! But I’ll lighten up this boozy Brazilian drink with just a half shot of cachaça because I’m a certified lightweight! Kids will keep cool with my drinking my Watermelon Coconut Cherry Sippers – tasty, healthy and hydrating! I think I’ll have one of these too!

Check out the other delicious watermelon cakes and desserts at Watermelon.org and follow my Living on the Wedge Watermelon board on Pinterest for lots of great watermelon recipes and ideas.

Happy Birthday to Me! Cherry Chocolate Watermelon Cake #LivingOnTheWedge @WatermelonBoard http://bit.ly/1IwJHlT

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What are you doing this weekend to celebrate? Will you have watermelon? Share in the comments below – XOXO, Jennifer

The post is sponsored by the National Watermelon Promotion Board. However, the opinions and content (unless otherwise noted) shared are my own and NWPB did not tell me what to say or how to say it.

Cherry Chocolate Watermelon Cake

Prep Time

30 mins

Total Time

30 mins

Course: Dessert, Fruit

Cuisine: American

Servings: 12 servings

Ingredients

1 medium-large seedless watermelon
1 14 - 15 ounce can coconut cream or full-fat coconut milk chilled 8 hours or overnight
2 tbsp cocoa powder
1 tsp stevia powder
3 pounds fresh cherries with stems
1 bunch fresh mint
14 cup chocolate curls

Instructions

Cut ends off watermelon so that it sits flat on platter, reserve ends for use later. Continue to cut rind off, starting at top of watermelon “cylinder” going downward.
Chill mixer bowl in refrigerator for 15 minutes. Add heavy cream and whip with whisk attachment until stiff peaks form. Whip in cocoa powder and stevia (may substitute ¼ powdered sugar, if desired).
Cut stems off cherries, leaving a 1/3” stub to secure into watermelon. If cherry is missing its stem, use a toothpick to secure. Start at bottom and work around watermelon going upward until entire sides are covered.
Pour chilled coconut milk into cold mixer bowl, beat with cold mixer paddles for 30 seconds. Add cocoa and stevia, beat and additional minute or until incorporated and creamy.
Pile up whipped coconut cream on top of cake. Use melon baller to scoop out watermelon balls from ends.
Decorate top with watermelon balls, cherries and mint. Use store-bought or homemade chocolate curls (or mini chocolate chips) as the chocolate garnish.

Apricot Chocolate Almond Energy Bars – Superfood for Superheroes

Posted on May 18, 2015 by Jennifer FIsher

This post is sponsored by Blue Diamond Almonds.

Oh Batman, did you not eat your superfoods today?

Runners and obstacle course athletes need superfoods to perform optimally – you know, to run faster than a speeding bullet and jump tall things in a single bound. Not one single wall or hurdle got in my way the other weekend at Spartan Race (recap to come) and nor could Batman beat me to the finish line of a local 5k, probably because I was fueled up with some really good super food energy for superheroes!

If you’re heading out for some weekend warrioring, it’s not realistic to stick a bunch of kale and quinoa or even a beef tenderloin (I’ve tried) into your backpack. But, there are plenty of superfoods that can take the rough and tumble of nearly any outback course – almonds are one! Stick a pouch of almonds in your bag, and you’ll have a sustaining snack when you need to fuel up the tank. Personally, I love the Blue Diamond Sea Salt Almonds and Blue Diamond Dark Chocolate Almonds (the latter are dusted in cocoa, not dipped — so no worries of melting).

Almonds are going to pump up your super powers by offering protein and heart-healthy fats. One recent study suggest that almonds might help athletes mobilize more previously reserved carbohydrates rather than breaking down fat as an energy source during intense exercise. This means you might not “hit the wall” – have you ever seen a superhero hit the wall? I think not. Almonds are also a great source of energy-boosting manganese and copper, minerals which minimize the damage free radicals can do to the mitochondria that power our cells.

For quick energy, I like to pair almonds with a the concentrated complex carbohydrates that come from dried fruit – again, an easy, mess-free food to pack in your bag for races, hikes and expeditions of epic proportions. Dried apricots are a personal favorite because they are high in iron –an impressive 41% DV for a cup. Anemia, or even a moderate iron deficiency (a surprisingly common problem in athletes), can make a superhero feel tired, hinder athletic performance, work capacity and lessen VO2max.

If you want something a little more “fancy” than almonds and dried fruit, it’s not hard at all to make your own energy bars with ingredients like nuts, apricots, feel-good chocolate and dash of salt for extra electrolyte balance. My no-cook recipe for Apricot Chocolate Almond Energy Bars can be whipped up in the food process in less than 10 minutes. Stick them in the freezer for 30 minutes to cut precise bars if you’re into perfection – you can also roll them up into balls and carry along for race fuel. And, they taste really, really good! If you’d like to make these more abundant in protein, like if you think you might me skipping a meal or have intense workout recovery need, just swap out the almond meal (although keep the ground up chocolate ones) and swap measure-for-measure with your favorite brand of protein powder.

Also, depending on how strict your interpretation of Paleo diet is, these should fit in your diet — definitely Paleo-ish and made with whole foods. Drop the chia seeds and protein powder if these rub you the wrong way.

Superfood for Superheros! Apricot Chocolate Almond Energy Bars save the day! @BlueDiamond #Ad

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Have you ever tried to make homemade energy bars? What flavor and how did it turn out, please share in the comments!

Apricot Chocolate Almond Energy Bars

Prep Time

10 mins

Total Time

40 mins

This no-cook recipe for Apricot Chocolate Almond Energy Bars are great to grab for breakfast, a sensible snack or for pre and post workout fuel.

Course: Breakfast, Snack, Worout

Cuisine: American

Servings: 12 bars

Ingredients

1 cup dried apricots about 20
1/2 cup Dark Chocolate Blue Diamond Almonds these are "dusted" not coated in chocolate, use sea salt flavor if you can't find.
1/2 cup shredded unsweetened coconut
1/3 cup cup almond meal (or protein powder
1/4 cup palm sugar ie coconut sugar
2 tablespoons chia seeds
1/2 teaspoon sea salt optional
2 - 3 tablesspoons coconut oil
1/4 cup mini chocolate chips

Instructions

Line and 8 or 9 inch baking pan with plastic wrap, and set aside.
Pulse Blue Diamond Chocolate Almonds (these are dusted chocolate almonds, not chocolate coated) in food processor until coarsely ground, leave in work bowl.
Add in coconut, apricots, almond meal (or protein powder), palm sugar, chia seeds and sea salt in food processor and process until apricots chopped and well combined with other ingredients.
Drizzle and pulse in coconut oil one tablespoon at a time until mixture begins to stick together when pinched between fingers. The amount of coconut oil you need to use will depend on the size of apricots and whether you used almond meal or protein powder as a binder.
Gently pulse in mini chocolate chips. If using regular sized chocolate chips add them to step 3.
Firmly press the apricot mixture into the baking pan, using the flat surface of a measuring cup or drinking glass to create a flat even layer.
Place pan in the freezer for 30 minutes, then remove and cut into 12 rectangle bars or roll up in balls (size of your choosing). Keep in an airtight container and store for up to one month in the fridge.

Chocolate Raspberry Coconut Chia Pudding with Unsweetened Almond Milk

Posted on February 24, 2015 by Jennifer FIsher

This post is sponsored by Almond Breeze Almondmilk.

I’ve really grown to love almond milk as a staple in my healthy diet. I’m not lactose intolerant nor do I have any other concern about dairy milk, but I find that the addition of almond milk makes a tasty alternative in my cooking, baking and smoothie-making. My absolute favorite “flavor” is unsweetened vanilla. With no added sugar, I am in control of how I want my milk or recipe outcome to taste and what type of ingredients I’ll use to do so. I will admit, in the winter, I do have cravings to mix in stevia-sweetened chocolate syrup – it makes a rich, creamy and low-calorie treat. It’s hard to believe, but one cup of Unsweetened Almond Breeze Almondmilk just has 30 calories – and, it has no saturated fat or cholesterol and is low on the Glycemic Index.

In addition to mugs of hot chocolate, I can’t tell you how many smoothie creations I’ve made with unsweetened almond milk as the base. Pear Maple Chia Smoothie, Watermelon Chia Smoothie, Creamy Cranberry Orange Smoothie and dozens upon dozens more. Making a smoothie is such an easy way to refuel after a good run – but I was looking for a new snack to have waiting and ready after an unseasonably warm trail run last week (it’s now cold again, ugh). Pairing chia seeds with almond milk seemed like the perfect way to pump of the protein for muscle recovery . . . seeing as I did it so often in my smoothies!

Just like unsweetened almond milk, there’s so much love about chia seeds. These little guys are an abundant source of Omega 3 fatty acids, surprising high in protein, and rich in other vitamins and minerals like calcium. I’ll be the first to admit, the gelatinous texture of chia seeds – even just the word gelatinous – freaks me out a little. However, blend in some chocolaty cocoa and raspberries and all of a sudden the mouthfeel is marvelous. This recipe makes a stunning and super sensible dessert and is so nutrient-packed; it even gets my approval for breakfast.

Chocolate Raspberry Coconut Chia Pudding #Recipe @almondbreeze #ad

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Chocolate Raspberry Coconut Chia Pudding

Prep Time

3 mins

Total Time

8 hrs 3 mins

Rich cacao powder and raspberries are perfectly paried -- add chia seeds and almond milk and you have a dessert that is creamy, dreamy and a delight for your healthy diet. Unsweeted almondmilk makes a great base that lets you choose how much sweetness to add.

Course: Breakfast, Dessert, Snack

Servings: 3 1/2 cup servings

Ingredients

Chocolate Chia Pudding Layer:

9 tablespoons Unsweetened Almond Breeze Almondmilk equals 1/2 cup + 1 tablespoon
2 tablespoons chia seeds
1 1/2 tablespoons cocoa powder
3 packets stevia

Rasberry Chia Pudding Layer

12 frozen raspberries
1/2 cup Unsweetened Almond Breeze Almondmilk
2 tablespoons chia seeds
2 tablespoons unsweetened flaked coconut
3 packets stevia

Instructions

Set out two 1-pint microwave-safe containers with tight-fitting lids. In first container, add ingredients for chocolate pudding layer. Secure lid tightly and shake vigorously to combine.
In second container, add raspberries and thaw in microwave on defrost for about 30 seconds, or until thawed and juices released. Use fork to mash up raspberries. Add remaining ingredients for raspberry pudding layer fasten lid and shake until combined.
Set both containers in the refrigerator for at least 8 hours or overnight. To serve, spoon puddings in alternate layers. Top with additional raspberries and coconut. Makes about 1 1/2 cups.

Keep Calm and Eat Brownies #SpecialKBrownies

Posted on January 16, 2015 by Jennifer FIsher

Chocolate is awesome in so many ways! It tastes divine; it smells heavenly and is actually quite good for the mind and body (in moderation, of course). Scientists and nutritionist have spent years researching the positive health benefits of chocolate (tough job) and I’m happy to report that I’ve collected my fair share of anecdotal evidence! Chocolate is a winner!

Sitting around eating chocolate all day probably wouldn’t be a good thing though – I like to reserve chocolate-eating for a treat. I will admit that I do start my day off with a few dark chocolate chips alongside my hot chai or coffee – this ritual that gets me in a good mood to tackle even the craziest days. The kids always request my Best-Ever Chocolate Chip Cookies, but brownies are actually my favorite feel-good, chocolaty comfort foods – but it can be quite dangerous to have a whole, homemade pan sitting out! Oh, the temptation to eat the whole pan of my Mom’s decadent recipe that features entire big toffee-chocolate candy bars baked into the middle.

I was excited when Kellogg’s recently sent me a couple boxes of Special K Brownies to try out – Divine Fudge and Heavenly Caramel. What I noticed right away when sampling these brownies is that they taste like REAL brownies, not like some weird diet food “brownie.” That’s because Special K Brownies are REAL brownies made with real ingredients like cocoa, chocolate or caramel chips and topped with a drizzle of chocolate fudge. The other thing I appreciate about the Special K Brownies is that these convenient brownies are pre-portioned to be just an 80-calorie treat. The brownies aren’t huge, but just the right size to enjoy the indulgence and not end up feeling deprived later in the day (and eating that whole pan of Mom’s candy bar brownies I just mentioned). Sure, I COULD open up all the brownie packages in the box and eat them at one sitting, but I probably wouldn’t since they are wrapped as single servings – a great visual cue on portion-size awareness.

I stashed a few of these brownies in my gym bag for a reward after my 10 mile run and CrossFitWOD – washed down with a carton of milk, it was a totally on target recovery snack. Also, since February is sneaking up, I started experimenting with ways to incorporate Special K Brownies into a Valentine’s Day celebration. It so easy to use a cookie cutter to make a simple heart shaped – serve as a little chocolaty pick-me-up or sandwich two brownie hearts with frozen yogurt in the middle.

Visit www.specialk.com for more information on the new Special K Brownies in Divine Fudge and Heavenly Caramel, available now at grocery and mass retail stores nationwide.

What is your favorite chocolate treat?

This post is sponsored by FitFluential on behalf of Special K Brownies.

Chocolate Cherry Trail Cups + Workout to Flip For

Posted on January 7, 2015 by Jennifer FIsher

Snacking, snacking, snacking – lots of snacking going down at my house because I am my three teen boys are always so hungry. I’ve been experimenting with some homemade energy bars and trail mixes and have come up with the perfect combo – Chocolate Cherry (Protein) Trail Cups. My husband mentioned after gobbling one up that it reminded him of a Chocolate Chip Cherry Torte Lara Bar — so, I made a Larabar copycat recipe without even realizing!

Nut Butter, Dried Cherries, Oats and More - TheFitFork.com — So many wholesome yet yummy ingredients in this recipe.

Food Processor - Cherry Chocolate Trail Cups - TheFitFork.com

These healthy snacks are super easy to whip up and using a food processor makes the task even less time consuming. The tip to making sure these treats hold up to any adventure is to make sure the crumbly mixture is moist enough to stick together when pressed between fingers. If it seems too dry, throw more nut butter or sugar-free chocolate syrup in 1 teaspoon at a time.

I’m taking my batch of trail cups for some long-lasting energy when the family heads out on a ski trip soon. I created this recipe with protein power as one of the ingredients to balance the dried fruit and chocolate. I don’t want to hear ANY “I’m hungry mom” complaints when we’re dangling our skis and snowboards off a lift 10,000 feet up.

Chocolate & Cherry Energy Cups - TheFitFork.com

Chocolate Cherry (Protein) Trail Cups Recipe

1 ¼ cup Love Grown Super Oats*
1/3 cup chocolate protein powder (like Quest Nutrition Chocolate Milkshake)**
2 tablespoons cocoa powder
2/3 cup raisins
½ cup pecans
1/4 cup nut butter of choice (I used almond)
1/3 cup dried tart cherries
2 tablespoons Stevia-sweetened cocoa syrup***
¼ cup mini chocolate chips

*You may use regular rolled oats and add 1 tablespoon of chia seeds.
**If you don’t want to use protein powder, add an additional ¼ cup oats and 1 tablespoon nuts.
** I used NuNaturals Cocoa Syrup, but you can use any chocolate syrup

Add oats, protein powder, cocoa powder, raisins and pecans in work bowl of food processor. Processes until ingredients are broken down but still fairly coarse
Pulse in nut butter and syrup until mixture is moist and sticks together when pressed between fingers.
Pulse in cherries and mini chocolate chips until just combined.
Place approximately ¼ cup loosely scooped mixture into muffin tin that has been prepped with a paper liner. Press mixture down with back of spoon of fingers until compacted.
May be stored in the refrigerator in airtight container for several weeks. Makes 15 :”cups.”

Oh, and I have a workout you’re going to flip for – if you don’t have a tire, a heavier med ball can be substituted.

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Tag Archives: chocolate

Watermelon Cherry Cake with Choco Coconut Cream

Apricot Chocolate Almond Energy Bars – Superfood for Superheroes

Chocolate Raspberry Coconut Chia Pudding with Unsweetened Almond Milk

Keep Calm and Eat Brownies #SpecialKBrownies

Chocolate Cherry Trail Cups + Workout to Flip For

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