Tag Archives: paleo

Sensible Sweets | Salted Pistachio Chocolate Cookie Recipe #Paleo

Posted on by
30

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.

Sweet Rewards – Chocolate Date “Candy Bar” Bites (Recipe)

Posted on by
2

jennifer fisher - thefitfork.com - chocolate date candy barsMy major food weakness is that I have a sweet tooth, especially for anything chocolate. I can’t pass a bowl of M&Ms without stuffing my mouth (and pockets) and know through extensive experimentation that truly “there is no wrong way to eat a Reese’s.” When I thought it would be a sneaky idea to hide chocolate chips from myself in the freezer, I realized the next morning they taste better frozen! There is no keeping me from chocolate. Period.

While I am focused on eating healthy most of the time, I’m definitely not a food denier. What’s the point in living? However, since chocolate, in some form or fashion, will probably continue to be part of my (daily) life for the next 50 years, I decided to search around for some healthier options that I could indulge in every so often. I love me a batch of these Chocolate Date “Candy Bar” Bites; a recipe based on a friend’s treat and tweaked to my tastes. These fudgy bites are packed with no-guilt, wholesome ingredients and are raw, gluten-free, vegan and Paleo-friendly, if that matters to you. They also taste completely dreamy and make a great workout reward — and that matters to me!

chocolate date candy bar bites ingredient

Chocolate Date “Candy Bar” Bites Recipe

  • 1 1/3 cups pitted medjool dates
  • ¼ cup organic cocoa powder
  • 2 teaspoons coconut oil, melted
  • 1 teaspoon vanilla
  • 1 tablespoon water
  • 1 cup almond flour
  • 6 ounces Enjoy Life® Semi-sweet Chocolate Mega Chunks, chopped (reserve 2 tablespoons for sprinkling on tops) *

Place pitted dates, cocoa, melted coconut oil, vanilla and water into work bowl of food processor; pulse until well combined. Add almond flour and chocolate chips; continue to pulse until mixture creates a cohesive ball.

Roll dough into three ropes approximately 12” long. Press remaining chopped chocolate chips into the top of rolls. Cut each roll into 8 pieces.

Serves 24

*Note you can use whatever brand of chocolate chip you like, but if you are trying to keep a vegan diet or a dairy, gluten, and/or soy-free diet, please read the manufacturer’s ingredient label.

date fudge nutrition

Pre-Race Paleo Pancakes Recipe

Posted on by
3

What to eat for breakfast, that’s a sorely overlooked yet oh-so important detail in my overall race-day strategy. Even though it’s super portable, a banana isn’t usually enough. If I grab a bagel or something bready, I know I going to have a carb crash before the start-line gun goes off. If I munch on a protein bar, sometimes it hits my stomach like a brick. Eat nothing and I’ll be whimpering at the notorious “wall” way earlier than anticipated. What to do?!

“How about my pancakes?” suggested my friend Stephanie from St. Louis, a runner, CrossFit coach and Paleo diet devotee. Now, before you freak out, these are not the syrupy, sugar-laden hotcakes that have been a staple of many a Sunday brunch. These pancakes strike a beautiful balance between the natural carbohydrates found in fruit and the long-lasting protein supplied by eggs and nut butters – throw in a little ground flaxseed, known to improve the metabolism of fats (especially helpful with endurance sports), and you’ll be fueled for a good long way!

If getting out the door, let alone actual cooking, is an issue when the 4am or 5am race-day alarm clock goes off, you can make these Paleo Pancakes the night before and pop them in the microwave to reheat. Make sure to check out Stephanie’s other collection of really yummy Paleo-friendly recipes (think caveman-style cooking updated for today) at 1-2-3 Cook – Paleo Style

Pre-Race Paleo Pancakes

2 medium bananas, mashed
2 large eggs
1/4 cup almond or sunflower butter
2 tablespoons ground flaxseed
Non-stick baking spray
Garnish: assortment of fresh berries

In a medium bowl, work peeled bananas with back of fork until mushy. Mix in eggs until well-combined; next stir in nut butter and flaxseed until incorporated into batter. Spray small skillet with non-stick backing spray and spoon in 1/3 of batter. Cook over medium heat, covered with lid, until top is bubbly and sides begin to pull away from pan. Flip and cook 1-2 more minutes. Repeat with remaining batter. Top with fresh berries. Makes 3 pancakes.