Sugar-Free Caffe Mocha POPCORN !

National Popcorn Day is coming up (January 19th) and that’s a food holiday on my food bucket list . . . my literal list of foods to eat from a bucket (haha)! But, seriously, popcorn is totally worth its salt as a snack food, it’s a healthy whole grain (a seed, actually) that is naturally low in fat and calories, non-GMO, gluten-free and a great source of dietary fiber. It’s inexpensive and delicious gobbled up simply fresh-popped or drizzled, coated or tossed with any number of other yummy things. And, “yummy things” is the segue into my recipe for Sugar-Free Caffe Mocha PopcornSugar-Free Caffe Mocha Popcorn makes a healthy snack with under 100 calories per serving.

Yes, Sugar-Free Caffe Mocha Popcorn! It’s like a coffee house and a movie theater hooked up and produced hundreds of perky little chocolatey offspring.  It’s just so delicious, and you don’t even have to feel guilty – only 99 sugar-free calories!

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Lemongrass-Mint Matcha Chai Latte

Tea is . . . my cup of tea! I love that there are so many varieties available that meet me my body where it is for the day, whether that’s requiring an instant pick-me-up, desperately craving better sleep, or feeling bloated and in need a diet detox. Plus, the world’s most popular beverage, is packed with an abundance of antioxidants (varies on the type of tea) to help boost immunity and optimize overall health and well-being.Preparing Lemongrass Mint Matcha Chia  This month, I’ve been jump-starting my mornings with Lemongrass-Mint Matcha Chai Latte, it’s a exponentially more wholesome, herbal alternative the carbonated sugar-free energy drinks I sometimes guzzle prebreakfast (we all have vices, people). After just a few sips of this steaming green goodness, I know that the cold weather, shortened daylight levels, and lengthy to-do list are going to be so much more bearable.

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Ho-ho-ho! Paleo Pistachio Chocolate Beet Cookies for Holidays

Cookies are part and parcel of the holiday season in every family, in every culture, from Christmas sugar cookies, rugelach for Hanukkah, bene Wafers (sesame seed cookies) for Kwanza and more. All of these cookies are so yummy (really what cookie isn’t, chocolate krinkles are a favorite) but so many are loaded with sugar, refined flours and whatnot – and not to mention artificial dyes and colorings in the case of the typical decorations for cutout sugar cookies.

Pistachio Chocolate Beet Cookies

Sometimes it’s fun to create new, healthy traditions with your family that meet your own dietary restrictions, taste preferences and needs for optimizing performance.  That’s why I came up with these Paleo Pistachio, Chocolate & Beet Cookies – there is no added sugar, 75 calories per cookie and only 5 grams carb. Plus, they are gluten-free but not vegan unless you use a vegan egg substitute.

Paleo Pistachio Chocolate Beet Cookies are a smart way to celebrate the holidays and fuel up for winter runs and workouts!

The beet powder (I used Beet Essence from Green Foods) is rich in antioxidants, many of which help to reduce inflammation. Organic Cocoa, Sugarless Sugar (a stevia-based blend) and Coconut Oil from Now Foods create a sweet, chocolatey taste and pistachios give that salty, nutty taste I love – plus iron! Did you know pistachios are the most iron-rich nut of any?

Strange as they sound, everyone loves these Paleo Pistachio Chocolate Beet Cookies – even Lucy!

lucy-and-pistachio-caoco-beet-cookei

Paleo Gingerbread Cookie BrittleLast week, we devoured another winning cookie concoction, Paleo Gingerbread Cookie Brittle. This one is so easy, just smoosh into the pan and break! If you don’t want to cut into tidy wedges, you can just break it off in sweet shards!

 

 

What is your favorite “splurge” holiday cookie? Do you have a healthy cookie recipe you like to make? Have you ever been to a cookie swap? Please share in the comments, XOXO, Jennifer

Paleo Pistachio Chocolate Beet Cookies
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Start a healthy holiday cookie tradition with this sugar-free paleo treat! Recipe is also dairy-free and gluten-free and can be made vegan with vegan egg substitute.
Course: Dessert
Cuisine: American
Servings: 20 cookies
Ingredients
  • 1/3 cup stevia-based baking blend (cup for cup equivalent) (I used Sugarless Sugar)
  • 1/3 cup potato starch
  • 1/3 cup almond meal
  • 1/3 cup coconut flour
  • 1 tablespoon cocoa powder
  • 1 1/2 tablespoons beet powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 2 tablespoons coconute oil
  • 2 large eggs, whisked
  • 1/4 cup coarsely group/chopped raw, shelled pistachios
Instructions
  1. Mix together stevia, potato starch, almond flour, coconut flour, cocoa powder, beet powder, baking powder, and salt until combined.
  2. Stir in coconut oil and egg until all dry ingredients are incorporated. If dough seems too wet (could be if eggs were too large), add coconut flour 1 teaspoon at a time, until dough pulling away from sides of bowl.
  3. Shape dough into approximately 1 tablespoon sized balls. Roll into pistachios and press down slightly so they adhere, if necessary.
  4. Place balls on ungreased baking sheet approximately 2 inches apart. Press down on cookie dough lightly with the bottom of a baking glass to flatten slightly.
  5. Bake at 350 F degrees for 10 minutes. Let rest on pan for 2 minutes before removing with spatula to cool completely.

Paleo Gingerbread Cookie Brittle

Editor’s Note: Updated 10/3/2019:

It’s treat time! I’ve been caught with my hand in the cookie jar again, but this time it’s a  Paleo Gingerbread Cookie Brittle is very easy to make and will fill up your home with the wonderful spice-and-all-things-nice scent of the season. Crunchy, buttery and so delcious and suitable for gluten-free diets, too!

Paleo Gingerbread Cookie Brittle

Read on to get his delicious, addictive Paleo cookie recipe that’s perfect for Christmas, the holidays, and edible gift giving!  Continue reading

Apple Walnut Quinoa Crunch + More Healthy Candy Recipes

Apple Walnut Quinoa CrunchReady for a curiously crunchy treat? My recipe for Apple, Walnut & Quinoa Crunch will satisfy sweet crispy cravings while filling you up longer thanks to an unexpected punch of protein from the quinoa and black walnuts– it’s a balanced candy for your “healthy tooth”!

Apple Walnut Quinoa Crunch is a healthy alternative to peanut brittle candy -- it packs a bit of protein from the ancient grain Quinoa and is dairy-free, gluten-free and made without traditional corn syrup (only a touch of coconut sugar and 100 percent apple cider)I like to eat it straight off the baking sheet or break up into shards of sweetness to top my Greek yogurt.

Apple Walnut Quinoa Crunch on Greek Yogurt

Apple Walnut Quinoa Crunch made with apple ciderI almost hesitate to even call this easy-to-make recipe “candy,” although it is a take on old-fashioned “nut brittle.” However, the typical peanut brittle or nut brittle uses a boatload of butter, table sugar and corn syrup – gasp! Instead, my healthy candy recipe is packed with wholesome ingredients like 100 percent juice apple cider, ancient grains, dried fruit and nuts, and just a touch of coconut sugar.

I also choose to use Black Walnuts instead of standard english walnuts. Why? The black walnut has the most protien of any tree nut and imparts a more intense, earthy, nutty flavor to recipes. I discovered this news I can definitely use at the Produce Marketing Associations recent Fresh Summit in Orlando when, I auspiciouslly bumped into Hammon Black Walnuts on my way out the door to fly home.

As far as sugars go, coconut sugar (derived from Palm) is a much healthier sweetener in moderation as it doesn’t spike blood sugar as dramatically as traditional sugars. Also, if a concern for you are a loved one, this recipe is gluten-free and dairy-free.

I originally made this recipe for Litehouse Foods and used the Honey Crisp Apple Cider, you can find it in the produce section this time of year. This Cold Pressed, 100 percent pure apple juice has a unique tart taste that is wonderfully balanced with sweet. It’s perfect poured straight from the container, served hot or cold, and also makes a great ingredient in recipes where you would prefer natural sweetness.

Some things to note when making this recipe — you need to keep an eye on it so it doesn’t burn, your oven temperature may vary affecting the overall cook time. Also, it will be soft when removed from oven — give it plenty of time to set up and harden, stick in the fridge to expidite. If it still doesn’t seem crispy, then you can put it back in the oven for several minutes at a time until done.

jennifer fisher - thefitfork.com - chocolate date candy barsAnother healthier “candy” I’m pulling from the archives to share with you today is my recipe for Sweet Date Chocolate Candy Bar Bites. These are so yummy and I love how the dates provide extra iron in my diet.

Hazelnut Pecan Protein FudgeI also like to make a batch of my Hazlenut Fudge Protein Balls to stash in the freezer and thaw out one at a time to quell my dessert cravings. These no-bake energy bits are ideal for a healthy little dessert or as pre and post workout fuel.

now-foods-ingredients-for-quinoa-crunch-candyIn addition to the Honey Crisp Apple Cider from Litehouse Foods, which you can conveniently find in your market’s produce section this time of year, here are some other ingredients used in my Quinoa Crunch.a

Do you have a “healthy” candy recipe? What is your go-to when you are craving something sweet? Please share in the comments – XOXO, Jennifer

Apple Walnut Quinoa Crunch
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 
This healthier alternative to candy is easy to make and packs a bit of protein thanks to the ancient grain Quinoa.
Course: Dessert
Cuisine: American
Servings: 4 servubgs
Ingredients
  • 1/3 cup uncooked quinoa I like the "tri-color" from NOW foods
  • 1/2 cup chopped black walnuts can use regular walnuts
  • 1/2 cup dehydrated baked apple chips, crumbled
  • 1/4 cup rolled or instant oats processed in gluten-free facility
  • 1/4 teaspoon sea salt
  • 2 tablespoons coconut oil
  • 1 1/2 cups apple cider
  • 2 tablespoons coconut sugar aka palm sugar
  • 1 teapsoon ground cinnamon
  • 1/4 teaspoon nutmeg
Instructions
  1. Preheat oven to 325 degrees F (160C) and line a rimmed baking sheet with parchment paper (or use a silicone baking liner as I did)
  2. Using a fine-mesh sieve, rinse the quinoa well under cold running water and spread out on a paper towel to dry. This will prevent bitterness.
  3. Add quinoa, walnuts, oats, crumbled dehydrated apples, and salt to small mixing bowl, stirring to combine.
  4. To a small saucepan, 1 ½ cups apple cider and bring to a boil over medium-high heat. Reduce heat and simmer for approximately 20 minutes, until volume has been reduced to ½ cup liquid. Add coconut oil, coconut sugar, cinnamon and nutmeg and simmer for an additional 2 minutes, stirring frequently.
  5. Pour apple cider “syrup” over the dry ingredients and stir to thoroughly coat. Arrange on parchment-lined baking sheet and spread into a uniform layer with a metal spoon. Uniformity in thickness will promote even cooking and keep edges from burning.
  6. Bake for approximately 30 minutes, rotating the pan around on the oven rack at the halfway point. When removing from oven, color should be deep golden brown in color. Allow to cool completely so that it hardens up before breaking into bite-sized pieces.
  7. If you realize, after cooling that still soft in the center, you can return it to the oven for another 5 to 10 minutes, keeping a close eye.
  8. Store leftovers in a sealed bag or container at room temperature up to one week, or in the freezer for up to three months.