Category: Sweet Treats

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.

 

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Coconut Lavender Yogurt Bark with White Chocolate

Coconut Lavender Yogurt Bark with White Chocolate

Ingredients

  • 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

Instructions

  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.
https://freshandfit.org/lavender-coconut-yogurt-bark-with-white-chocolate/

Strawberries and Cream Protein Pie

Strawberries and Cream Protein Pie

Here in Chicago the weather has been up and down. Today for example, the temperature was 54 degrees and tonight we are going to be getting 1-3 inches of snow. Welcome to living in the great Midwest. Anyhow, the 5 minutes of warmer weather prompted me to start testing out Spring recipes. I decided on this delicious oat and flaxseed crusted Strawberries and Cream Protein pie. It is like a cross between cheesecake and custard pie.

Strawberries and Cream Pie Recipe

I’ve been working with an awesome protein and supplement company, Muscle Sport, creating recipes that incorporate their products,  so I am using their vanilla protein in today’s recipe. You can use any protein that you prefer. There is a ton of protein in addition to a great complex carb source, oats. Fresh strawberries and almond milk give this pie a delicious flavor without being overly sweet. Spring will be in the air no matter where you live once you try this lovely pie!

 

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Strawberries and Cream Protein Pie

Strawberries and Cream Protein Pie

Ingredients

  • FOR CRUST
  • 1.5 c old fashioned oats
  • 1 c ground flaxseed
  • 1 c water
  • 2 tbsp maple syrup
  • 1/4 tsp sea salt
  • FOR FILLING
  • 1 c strawberries, finely chopped
  • 1/2 c vanilla protein powder
  • 1/2 c unsweetened almond milk
  • 1 egg, lightly beaten
  • 1 tsp tapioca starch

Instructions

  1. Preheat oven to 325. In a large mixing bowl, combine oats, flaxseed, sea salt and water. Stir to moisten. Stir in maple syrup
  2. Grease a 9 inch round pie pan with coconut oil. Pour crust into pan and press to fit pan.
  3. Bake 5 minutes. Remove from oven and set aside.
  4. In a medium mixing bowl, combine egg and almond milk. Slowly whisk in protein powder and tapioca starch until well combined.
  5. Stir in strawberries. Pour mixture over crust. Bake 60 minutes or until top is lightly browned and center is cooked through.
  6. Cool at room temperature 20 minutes. Chill in refrigerator at least 2 hours. Slice.
https://freshandfit.org/strawberries-and-cream-protein-pie/

Maple, Cinnamon and Almond Glazed Chickpeas

Maple Cinnamon and Almond Chickpeas

If you have ever had those delicious roasted nuts that they sell at carnivals, you will love today’s recipe for Maple, Cinnamon and Almond Glazed Chickpeas. It is a healthy take on those sweet and aromatic nuts. We are using high protein chickpeas and glazing them in real maple syrup for sweetness, then adding almond extract and cinnamon to season them. Your house will smell awesome and you will have a sweet and crunchy snack to curb cravings without reaching for something unhealthy. I recommend doubling the recipe because these won’t last long!

 

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Maple, Cinnamon and Almond Glazed Chickpeas

Maple, Cinnamon and Almond Glazed Chickpeas

Ingredients

  • 1 can chickpeas
  • 1/4 c maple syrup
  • 1/2 tsp almond extract
  • 1 tsp cinnamon

Instructions

  1. Drain and rinse chickpeas.
  2. Spread out chickpeas and allow them to dry on a paper towel 30 minutes.
  3. Preheat oven to 400 degrees. Like a baking skeet with foil or parchment paper. Spread chickpeas on baking sheet.
  4. Bake 30 minutes. If chickpeas are not yet crunchy, bake an additional 10 minutes.
  5. Combine maple syrup, cinnamon and almond extract in a bowl. Add hot chickpeas and gently stir to coat.
  6. Spread chickpeas back on baking sheet. Bake 5 minutes longer.
https://freshandfit.org/maple-cinnamon-and-almond-glazed-chickpeas/

Maple, Cinnamon, Almond Chickpeas

 

Maple Nut Cheesecake

Maple Nut Cheesecake FF

Today’s recipe is the reason we eat healthy all year long and take great care of our bodies – so that we can eat lots and lots of pie during our holiday celebrations. We want to eat healthy and still fit into our jeans come the new year. I can promise you that as long as you are mindful of your eating in the weeks between Thanksgiving and Christmas, you won’t have to feel guilty indulging when the holidays come around. Like I say again and again, it is balance that is key. You shouldn’t think twice about indulging at holiday parties and get togethers. This is a time for celebration and joy. Like I said, be mindful in the days between and stay on your workout schedule, so that you already have a plan in place by the time January 1st rolls around. Part of a fresh and fit lifestyle is indulging!
Now, back to the pie. Who doesn’t love cheesecake piled with sweet, buttery, maple syrup coated hazelnuts, almonds, and pecans?! This maple nut cheesecake recipe is super easy to whip up and cooks all at once. Chill it for a few hours and it is ready to go. You can even freeze it if you are making it ahead of time. Best of all, this recipe is for 2 pies; so you can save one for holiday parties and one for you!

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Maple Nut Cheesecake

Maple Nut Cheesecake

Ingredients

  • For Cheesecake Layer
  • 2 9 inch Graham cracker crusts
  • 2 packages cream cheese at room temperature
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • For Maple Nut Layer
  • 1/2 c maple syrup, at room temperature
  • 1/3 c brown sugar
  • 2 tbsp melted butter
  • 2 cups unsalted nuts (I used pecans, hazelnuts and almonds)
  • 2 eggs

Instructions

  1. Preheat oven to 350.
  2. For Cheesecake Layer: Using a hand mixer on low-medium speed, beat together the cream cheese and powdered sugar.
  3. Add eggs and vanilla extract. Beat again until well combined and smooth.
  4. Evenly distribute amongst two pie crusts.
  5. For Pecan Layer: In a medium mixing bowl, whisk together eggs, sugar, melted butter, maple syrup.
  6. Add nuts and stir well.
  7. Gently spoon mixture evenly over cheesecake layer.
  8. Fold foil around edges. This helps prevent burning.
  9. Bake in oven for 50 minutes. Allow to completely cool at room temperature for 2 hours. Chill until serving, at least 2 hours.
https://freshandfit.org/maple-nut-cheesecake/

Maple Nut Cheesecake Pin