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Lavender Coconut Yogurt Bark with White Chocolate

Lavender Coconut Yogurt Bark 1 With Spring approaching, I want to share this yummy and aromatic Lavender Coconut Yogurt Bark. Bark candies are traditionally made with just chocolate, but I created a frozen yogurt bar this past summer and I thought, why not combine these two for one delicious dessert?!

Lavender Coconut Bark Image 2

This bark is lower in sugar than traditional bark from the use of the Greek yogurt, but still has that decadent flavor using melted white chocolate. Lavender is such a beautiful herb to use in dessert recipes. It is aromatic and adds a freshness to dishes, perfect for springtime recipes.

Lavender Coconut Bark with White Chocolate

The bark is finished with fresh lemon zest, extra coconut and white chocolate chips. Pop these babies in the freezer and you will have a springtime treat in no time.This chilled treat melts quickly, so enjoy it like you would ice cream.


Coconut Lavender Yogurt Bark with White Chocolate

 Coconut Lavender Yogurt Bark with White Chocolate


  • 2 cups Greek yogurt
  • 1 cup unsweetened coconut flakes, divided
  • 1/2 c + 1/4c mini white chocolate chips
  • 2 tsp lavender buds, divided
  • 1 tbsp lemon zest
  • 2 tbsp coconut oil


  1. Melt coconut oil in microwave until melted.
  2. Add 1 tsp lavender, stir.
  3. In a mixing bowl add Greek yogurt. Stir in half of coconut flakes to combine.
  4. In a small bowl melt 1/2 cup of white chocolate chips until melted working in 30 second increments. Stir coconut oil/lavender in with melted white chocolate chips.
  5. Pour white chocolate mixture in with Greek yogurt stirring quickly as you pour.
  6. Pour into an 8x13 pan. Scatter the rest of the coconut top. Sprinkle the rest of lavender buds and the lemon zest. Gently press toppings into yogurt.
  7. Freeze 2 hours. Use a butter knife to break up into pieces of bark. Store in an airtight container in freezer.
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Tropical Corn Salad with Honey Jalapeño Dressing

Tropical Corn Salad Recipe Fresh and Fit


This tropical corn salad is delicious all on it’s own or as a topping on your BBQ favorites; use it as a relish on burgers and hot dogs or as a salsa on tacos and tortilla chips. Fresh mango and sweet n’ spicy honey jalapeño dressing make this a tropical dish perfect for the summertime.

Tropical Corn Salad with Honey Jalapeño Dressing

Yield: 4 servings

Serving Size: 1 cup

Tropical Corn Salad with Honey Jalapeño Dressing


  • 3 ears of corn
  • 1 c mango,diced
  • 1/2 c red onion, finely diced
  • 1 c grape tomatoes, halved
  • Juice of 2 limes
  • 3 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp minced jalapeño
  • 1/2 tsp minced garlic
  • 1 handful cilantro, finely chopped
  • Salt and pepper to taste


  1. Soak corn in water for ten minutes. Cook corn on grill in husks at 400 degrees for 20 minutes. Remove husks and lightly char corn on grill for 5 more minutes.
  2. Allow corn to cool slightly, then slice kernels off cobb.
  3. Add mango, red onion, tomato and corn to a medium bowl.
  4. In a small pan, lightly sauté jalapeño and garlic until slightly charred and tender. Allow to cool.
  5. Whisk together lime juice, remaining olive oil, honey, and jalapeño/garlic mixture.
  6. Pour dressing over corn salad. Chill until serving. Season with salt and pepper to taste. Garnish with chopped cilantro.
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Asian Salmon Burger with Sriracha Slaw

salmon burger

We couldn’t finish burger week without a seafood burger. This Asian inspired burger is perfect for grilling season. It is hearty enough to be satisfying, but light enough to leave you ready to throw on your swimsuit and jump in the pool this summer. I figured since this is a summer recipe, a bun wouldn’t be the right vessel. I decided on seedy sesame crackers which are strong enough to hold the burger and stay together while you finish the whole thing and light enough to let the burger and slaw shine through. The brand I used is Engine 2 Plant Strong. Lastly, we top the Asian salmon burger with spicy, creamy cabbage with fresh cilantro and tangy lime juice to add balance and brightness. I hope you have enjoyed burger week as much as I have enjoyed creating (and tasting) these recipes to share with you. You now have five fantastic burger recipes to impress your guests this grilling season. As always, use the recipes as a blueprint to inspire you and make them your own!

Asian Salmon Burger with Sriracha Slaw


  • 1.5 lb salmon, finely chopped
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic
  • 2 tbsp green onion, thinly sliced
  • 5 tbsp panko bread crumbs or regular bread crumbs
  • 1/2 tsp black pepper
  • 1 egg, beaten
  • 1 cup purple cabbage, shredded
  • 2 tbsp lime juice
  • 1 handful cilantro, chopped
  • 1/4 c mayonnaise
  • 2 tbsp sriracha sauce
  • 4 large sesame crackers
  • 1 tbsp olive oil


  1. Combine salmon, egg, panko breadcrumbs, green onion, ginger, and garlic. Mix well.
  2. Preheat grill or flattop to medium heat. Coat with 1 tbsp olive oil, if applicable. If using a grill, burgers can be cooked on wooden grilling planks or high heat safe pan.
  3. Form into patties.
  4. Place on pan or flattop. Cook for 5-6 minutes. Carefully flip and cook 5-6 minutes longer.
  5. Combine cabbage, cilantro, mayonnaise, lime juice and Sriracha. Mix well.
  6. Place salmon burger on wonton and top with spicy slaw.
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Barbacoa Tacos with Satsuma Guacamole


I am back with all new recipes and a fresh page! Over the last six months, my boyfriend and I along with the help of our family, have been remodeling and moving into our first home. I also suffered a gnarly kitchen injury which prevented me from typing (I am still not using my left index finger). If you follow the Fresh and Fit Instagram page (@jennafreshandfit) you will see that I haven’t slowed down. I have been sharing our remodel and decorating along with new recipes I think you will enjoy. Now it is time to share them here on the website to catch up to speed! First up are my Barbacoa tacos with satsuma guacamole.

The Barbacoa Tacos

Dry rub 1-2 lbs of bottom round beef with 2 tbsp each paprika and cumin.

Sear each side in 2 tbsp olive oil over high heat until nice and charred.

Turn crockpot to high and add 2 cups beef broth and a small can of chipotle in adobo (chop finely before adding).

Add beef and cook for 4-5 hours. Shred and serve in taco shells or corn tortilla with shredded lettuce or purple cabbage. Top with satsuma guacamole.

Satsuma Guacamole

2 ripe avocados mashed

1/2 C chopped red onion

1 handful of cilantro chopped

1 small roma tomato, seeds and juice removed, chopped

1/2 a small jalapeño

juice of 1/2 a satsuma orange

juice of 1/2 a lime

sea salt to taste

combine all ingredients and stir until combined

*table is from Homegoods and dish towel & teak dishes are Crate and Barrel