Healthy Chocolate Recipe Round-Up!

Posted on December 20, 2013 by Jennifer FIsher

Have yourself a merry little Christmas and let all your treats be light. Dig into my favorite healthy chocolate recipes and your troubles will be out of sight. Troubles out of sight? Okay, there are still a few holiday headaches going on at my house (nothing major), but at least sabotaging all my hard work on the track and in the gym isn’t one of them. Now, if you’re looking for splurge chocolate recipes, check out my Best-Ever Chocolate Chip Cookies or Chocolate Mint Crinkle Kiss Cookies.

When friends and family gather near over the holidays, many of my delicious chocolate recipes are made as special requests – some I even package up in pretty wrappings to give as Christmas gifts. How can you not love holiday treats that are as healthy as they are heavenly tasting – it’s a win-win when your willpower is waning!

I don’t even need to rationalize making all my healthy chocolate recipes; research does it for me. Studies have shown that the flavanols (compounds found in cocoa) have antioxidant properties that help repair damage done by free radicals. The flavinols can also help reduce the risk for heart disease by relaxing artery walls and preventing blood platelets from getting clogged up.

The more cocoa in the chocolate the better it is for your health; this means darker chocolates are healthier than milk chocolates. Eating raw cocoa can be a bitter shock at first; ideally you should try to eat chocolate that is made from 70% cocoa – even this takes some getting used to. But, I think we’re all willing to hang in there when it comes to eating chocolate, right?! So, let’s get to the recipes!

It’s still pretty warm here in Austin, so we’ve been enjoying this frosty and festive Chocolate Peppermint Sorbet I created for the Core Power blog. Made with the Chocolate Light flavor of Core Power High Protein Shakes, it’s the perfect treat for recovery after a long run or hard workout.

If you have company coming and they are living the caveman lifestyle, you might what to whip up a batch of these Salted Pistachio Chocolate Cookies. The cookies are dairy-free, gluten-free with a sweet-salt addictive quality!

jennifer fisher - thefitfork.com - chocolate date candy bars

Craving a candy bar, but aren’t willing to give in? My recipe for Chocolate Date “Candy Bar” Bites makes a healthy and heavenly substitution. Also Paleo-friendly, these chocolate treats make a thoughtful gift packaged up inside a sparkly gift tin – that is, if you don’t eat the whole batch up front.

Power up a holiday breakfast with a handful of Chocolate Strawberry Protein “Donut” Holes. Protein powder giveS my baked doughnut holes a little extra oomph and will satisfy your hunger until lunch! I’ll let you in on a secret; I like to sneak a few as a bed time snack!

If you want the whole donut, then I’ve got you covered with these Baked-and-Better Chocolate Protein Donuts – ahh, the chocolate glaze is delish!

Another chocolate breakfast yum-yum (and fantastic healthy snack) is my Choco-Cherry Protein Granola. Eat by the handful right out of the container or sprinkle over Greek yogurt – this doesn’t last long at my house.

Chocolate Chip Pumpkin Bread is great anytime of the year; have a piece with your salad, as a snack or a sensible addition to your morning cuppa Joe. Oh, and this one is paleo-friendly and gluten-free too!

And finally, check back next week and I’ll share my blog post for steamy, silky Chocolate Chai made with Core Power protein drink (and other healthful stuff) – they sell something similar at Starbucks, but this is way better for you!

Chocolate Chip Cranberry Pumpkin Bread Recipe { #Paleo & #GlutenFree }

Posted on October 9, 2013 by Jennifer FIsher

In the summer, everyone put up with my peach obsession. Now, like the rest of the fall-loving foodies, I’ve become really sweet (and savory) on pumpkins. It’s pumpkin-palooza over here! While I have not yet tried the Pumpkin Latte at that (ahem) coffee chain not to be mentioned, I have made my fair share of goodies with this great gourd of the season.

Pumped Up Pumpkin Muffins
Baked Pumpkin Protein Donuts
Pumpkin Caramel Smoothie (posted later this week)
Pumpkin Black Bean Soup
. . . . and more!

My latest recipe is Paleo Pumpkin Bread with Cranberries & Chocolate Chips. Yeah, I know what y’all are thinking – the Stone Age moms didn’t make pumpkin bread, they were too busy tearing the meat off carcasses, sweeping out the cave, and getting drug around by the hair. But, let me just quote the forward of one of my favorite healthy cookbooks, Paleo Comfort Foods.

“Paleo (diet) is a logical framework applied to modern humans, not a historical reenactment.”

Whew, this means I can admit to using my KitchenAid stand mixer to whip up these scrumptious mini loaves that are perfect for breakfasts, snacking and sharing with friends. If you prefer not to use mini loaf pans, just put the entire batch of batter into one regular size loaf pan and increase the cooking time to 45 minutes, or until toothpick inserted in center pulls clean.

Paleo Pumpkin Bread with Cranberries & Chocolate Chips

2/3 cup egg whites
1 teaspoon vanilla
½ can pure pumpkin – not pumpkin pie mix (about 1 cup)
¼ cup coconut oil, room temp
2 teaspoons Stevia (or 3 tsp if you like sweeter)
1 teaspoon baking soda
1 ½ teaspoons of cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup almond flour
2 tablespoons coconut flour
1/3 cup non-dairy chocolate chips
1/3 cup dried cranberries

Preheat your oven to 350º and brush pan with coconut oil (or use cooking spray).

In large bowl, mix together eggs, vanilla and pumpkin. Let it sit a few minutes to bring to room temperature. Add coconut oil (liquefied) to mixture, stirring quickly to incorporate (may solidify if eggs and pumpkin are too cold). Next, mix in Stevia, baking soda, cinnamon, nutmeg and cloves until incorporated. Add almond flour and coconut flour, stirring until well combined. Fold in cranberries and chocolate chips.

Distribute batter evenly among two mini loaf pans (or one larger loaf pan)

Bake in 350º F oven for 35 minutes or until toothpick inserted into center pulls clean (for single loaf, add approximately 10 minutes).

Remove from oven and let cool in pan before removing. Cut with serrated knife.

Makes two mini loaves or one standard loaf.

Also, if you don’t know what to do with the extra pumpkin left in the can, you have a couple of options. Either double the recipe, or freeze the leftover pumpkin in ice cube or mini muffin trays for use later in a seasonal smoothie or sauce.

If you’re looking for more traditional pumpkin bread recipes that are still healthy, check out the Pumpkin Bread Recipes at Cooking Light. Yum, yum – I am drooling over the Pumpkin Cinnamon Streusel Buns and would eagerly make and partake in some of these for a special occasion brunch!

Paleo Countdown Spice Rub & 4-3-2-1 Workout

Posted on October 1, 2013 by Jennifer FIsher

Editor’s Note: Updated 10/2/2019

There is something satisfying (and easy to remember) about rattling off numbers backward in a countdown. In fact, this ritual is even so important in some professions that it’s become part of popular culture – just think of NASA and their huge countdown clock. As a kid, I counted down the days until Halloween, Christmas and the end of the school year.

As an adult, I count down the number of weeks until my next marathon and, admittedly, have even used a countdowns to threaten motivate my kids to accomplish tasks. Today I have a 4-3-2-1 Countdown Spice Rub recipe that is so simple, you don’t even have to write it down. Read on to get the paleo recipe: Continue reading →

Summer Loving |Roasted Strawberry Coconut Milk Sherbet

Posted on July 2, 2013 by Jennifer FIsher

Roasting strawberries, hmmm. Normally I would never have enough leftover strawberries in the fridge to consider getting creative with them, but after a trip to the market today I was blessed with a windfall of red, ripe strawberries that were just begging for an adventure. Since it’s been so hot here in Austin (and everywhere else, I’ve heard), I decided that a strawberry sherbet would be the ideal way to end the day. Actually, I think I have a thing for frozen strawberry treats, check out my recipes for Strawberry Lemonade Coconut Water Pops and ‘Whey Cool’ Frozen Strawberry Pie.

But, today my mind is going elsewhere with the strawberries; I’m looking to put a new spin on a sure-thing sherbet. In the past, roasting other fruits has worked well for me, magnifying the flavors and intensifying the sweetness. So, I decided to throw caution to the wind, turn on the oven, and give these beauties a blast of heat. I also used coconut sugar and unsweetened coconut milk (the kind from the carton, not the thick sweetened stuff from a can) in my recipe to keep it gluten-free, dairy-free, vegan and paleo-friendly. Whoohoo, Roasted Strawberry & Coconut Milk Sherbet for everyone!

Roasted Strawberry & Coconut Milk Sherbet Recipe

4 cups strawberries (approx. 1 lb), hulled and halved
1 cup coconut sugar*
2 cups unsweetened coconut milk (from carton)
¼ teaspoon sea salt

Instructions:

Preheat oven to 400 F degrees.

Combine strawberries and sugar on a rimmed metal baking sheet, tossing until all berries have been coated with sugar.

Roast strawberries, stirring occasionally, about 12 – 15 minutes until juicy and bubbling. Keep a close eye on oven to make sure sugar doesn’t start burning. Let mixture cool to room temperature.

Add strawberry mixture, coconut mile and sea salt into blender and puree for until smooth, approximately 1 minute.

Process sherbet mixture in ice cream maker according to manufacturer’s instructions.

Transfer sherbet to freezer-proof, airtight container until ready to serve.

Let soften for 5 to 10 minutes before scooping.

Serves 6.

*Coconut sugar is actually dried sap from the coconut tree and has a lower glycemic index than conventional sugar. However, it does have a brown color which makes the sherbet have a darker color. If you want “pink,” you’ll have to use white sugar . . . uh, and maybe food color (eek)!

Sensible Sweets | Salted Pistachio Chocolate Cookie Recipe #Paleo

Posted on June 18, 2013 by Jennifer FIsher

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 27^th — look for the recipe and my name (Jennifer Fisher).

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.

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Tag Archives: paleo

Healthy Chocolate Recipe Round-Up!

Chocolate Chip Cranberry Pumpkin Bread Recipe { #Paleo & #GlutenFree }

Paleo Countdown Spice Rub & 4-3-2-1 Workout

Summer Loving |Roasted Strawberry Coconut Milk Sherbet