Tag: fruit

Superfood Dark Chocolate and Fruit Bark

Superfood Dark Chocolate and Fruit Bark Main Image

Sometimes a rich piece of dark chocolate is all it takes to satisfy the craving for something sweet. In today’s recipe for superfood dark chocolate and fruit bark we are going to up the ante with a dose of chia seeds and fresh fruit to add a heap of health boosting antioxidants and omega 3’s to the chocolate.

I didn’t realize how truly easy it is to make homemade chocolate bark until now. All you do is choose your add ons and melt some chocolate. let it set in the refrigerator and you have a beautiful dessert in under an hour.

Superfood Dark Chocolate and Fruit Bark

Superfood Dark Chocolate and Fruit Bark


  • 24 oz dark chocolate chips
  • 1/3 c cherries, pitted and chopped
  • 1/3 c blackberries, halved
  • 1/3 c raspberries, halved
  • 1 tbsp chia seeds
  • 1 tbsp unsalted sunflower kernels
  • 1/4 tsp sea salt


  1. Line a 9x13 baking sheet with wax paper.
  2. In a microwave safe bowl, melt chocolate chips working in 30 second increments until melted stirring occasionally.
  3. Pour chocolate chips into pan and spread to edges.
  4. Top with cherries, raspberries, blackberries, chia seeds, sunflower kernels and sea salt. Gently press into chocolate. Refrigerate 30 minutes or until solid. Use a butter knife to break into pieces.
  5. Store in airtight container in refrigerator.
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Triple Fruit Chicken Salad

triple fruit chicken salad by fresh and fit

Nothing beats a cool sandwich or wrap on a hot day. These triple fruit chicken salad pitas are bursting with fresh fruit flavor. You don’t typically see cherries in a chicken salad, but what could be better than the fruit of the season? This recipe is sweet and tangy, yet savory and salty.  There is also a satisfying crunch from the fresh apples and celery combo.  I lightened it up a bit with my usual go to, Greek yogurt. All wrapped up in a  doughy pita. I think this is the perfect go-to for summer lunch time or a picnic in the park. Enjoy!

Triple Fruit Chicken Salad

Yield: 4 servings


  • 2 chicken breasts
  • 1/2 c cherries, pitted and sliced thinly
  • 1 c celery, thinly sliced
  • 1/3 c raisins
  • 1 small green apple, diced
  • 1/3 c red onion, minced
  • 1/3 c mayonnaise
  • 1/2 c Greek yogurt
  • 2 tbsp yellow mustard
  • 1/2 tsp fresh black pepper
  • 4 pitas


  1. Heat grill or flat top to medium. Cook chicken until juices run clear.
  2. Prep and combine fruit and vegetables in a large bowl.
  3. When chicken is cooked, allow to cool slightly. Slice into chunks or shred depending on your preference.
  4. Combine chicken with fruit and vegetables.
  5. Stir together mayonnaise, Greek yogurt, and mustard until smooth and combined.
  6. Pour dressing over chicken salad and stir well. Refrigerate until serving. Serve in fresh pita or bread.
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Baked Apple Chips

baked apple chips

Baked apple chips are super easy to make. In fact, the hardest part is waiting for them to bake. They make a nutritious snack that is crunchy, tart, and sweet with a nice cinnamon spice.

2-3 ripe apples

1 tbsp ground cinnamon

Preheat oven to 200. Thinly slice apples using a mandolins or knife. Place onto a parchment paper lined baking sheet.

Bake for 2 hours. Flip apples over and bake 1 hour longer. Turn off oven and allow apples to slowly cool. Once oven is cool remove apples.

Strawberry Basil Lemonade Cocktail


This Strawberry Basil Lemonade Cocktail is a great make-ahead cocktail to have at a party. Having a big batch prepared ahead of time saves you from having to muddle cocktails when you can be mingling with guests. It also looks really pretty set out and would be a refreshing libation for a summer bbq. Unfortunately, it is still the middle of winter here in Chicagoland- but a girl can pretend, right? You can serve it with 1.5 ounces of your favorite spirit or even with a float of champagne. Cheers and Happy New Year!!

1 cup organic sugar
4 cups water
4 lemons
1 cup strawberries
5 large basil leaves (plus additional leaves for garnish)

In a small sauce pan, bring 2 cups water and sugar to a boil. Simmer until sugar dissolves. Pour into a jar and refrigerate 1 hour.

Remove rind from lemons and run through juicer. Juice strawberries and basil. Run 2 cups water through juicer to clear out any bits left behind. Refrigerate until simple syrup is chilled.

Combine simple syrup and juice in a large pitcher. Refrigerate until ready to serve.

Pour into glasses over ice, add spirit of your choice and garnish with a basil leave.