Guilt-Free Chocolate Banana Avocado Cookies

Apologies, these cookies photograph like moose poop, but I promise they are amazing!FullSizeRender.jpg

I have a dangerous sweet tooth, especially for chocolate, and sometimes my go-to tricks to suppress my cravings just don’t work. It’s moments like these that I find it necessary to have two foods on hand, an avocado and a banana, so that I can quickly whip up a guilt-free dessert. I have another two desserts I love, my raw chocolate mousse and ,  that can be made with avocado and banana instead of using ingredients like sugar, milk or butter. The other thing I love about my raw chocolate mousse and these delicious chocolate cookies is that they take less that 15 minutes to make. Can’t beat that.

So these cookies were my first attempt. They came out delicious, but a little thin and gooey. Didn’t bother me one bit, but if you’re a burnt cookie lover, then maybe try baking yours longer than 12 minutes. These would actually pair incredibly well with vanilla ice cream, but since we’re being healthy, maybe make some banana ice cream instead or pour some almond milk over the cookies and eat with berries, or just enjoy the cookies on their own… you decide 🙂


-1 banana

-1 ripe avocado (but not brown on the inside)

-1 egg

-1/2 cup dark cacao powder

-1 scoop peanut butter (optional- I used Earth Balance peanut butter with coconut oil)

-1/2 teaspoon baking soda

-dark chocolate chips to taste



  1. Preheat oven to 350 degrees F.
  2. Start by placing banana chunks and the avocado flesh in a food processor and mix. Next add the egg, baking soda, peanut butter (optional), and cacao powder. Continue to mix.
  3. Toss in some chocolate chips (also optional). Scoop the mix into balls and place on a lightly greased baking sheet.
  4. Bake in the oven for about 12 minutes, or until the cookies are firm.


I adapted this recipe from Paleo Leap and made it my own.  I hope you enjoy!


5 Cooking Tips For the Novice Chef

I am a self-proclaimed, self-taught chef. Six years ago there were about three things I could do in the kitchen: pour myself cereal, cook instant mac and cheese, and make a salad. It really wasn’t until I started dating my boyfriend back in college that I decided I needed to add some dishes to my repertoire. It all started one summer, the summer I fell in love, that I started whipping up pesto pasta with spicy sausages. Literally I made this about 10 times in just a couple weeks, eagerly trying to perfect this relatively simple dish. When Ed and I look back at that summer we refer to it as the summer of pesto pasta. I overdid it, but I wanted to teach myself to cook and to cook well.


Now I can cook other stuff!

For the novice, or possibly even the more experienced chef, I’d like to share some tips I picked up along the last six years that have advanced my cooking and overall attitude towards being in the kitchen. Just remember, cooking takes time and lots of patience, so don’t be afraid to make mistakes. I’ve certainly messed up my fair share of dishes, but those mistakes were valuable in helping me improve.

1- Know when to salt. Depending on what you’re preparing there is a proper time to salt. For pasta, rice, and meat, salt before cooking to boost flavor. Aka, for the pasta and rice, toss in salt before bringing the water to a boil. Mushrooms and beans should take salt at the end of the cooking process. For onions, it is a matter of preference. If you enjoy your onions browned and caramelized, add salt at the end of cooking. Conversely, if you like your onions soft and translucent, add salt earlier on (Source: Organic Authority).

2- Use the healthiest pans out there. I grew up using teflon pans because they were so easy to clean, however, I’ve since learned that teflon is some of the worst cookware out there. It releases toxic chemicals into the food and air when you cook, especially if you scratch it, so why not avoid that and use better pots and pans?  Avoid teflon, aluminum and copper, and use cast iron, stainless steel, or enamel. I am a huge advocate of cast iron. Not only does it add iron to your diet when you cook with it and heat food faster, but I also personally think it makes food taste exceptionally good. Especially fried eggs (I love eggs!). The best fried eggs can be made in cast iron by frying it with a little oil, then steaming it by adding a tiny bit of water and covering it with a lid for a couple minutes. You’re welcome.

13.25 Inch Cast Iron Skillet

I like cast iron cookware by Lodge

3- Use a variety of cooking methods. Steam, sauté, sear, boil, roast, bake, raw… there are so many ways to enjoy your food. Switch up the way you prepare your meals, because cooking tends to reduce the vitamin content of the food, since some vitamins are sensitive to heat, water and air.Try eating your vegetables raw, especially in the hot, summer months.

4- Use your microwave minimally. Of course using a microwave is convenient, but using a microwave isn’t the healthiest. Not only does the radiation from microwaving change the molecules in our food and substantially reduce the nutrients, it can also release toxins if using plastic to reheat your food. It’s actually been found that cooking vegetables in a microwave reduces the number of nutrients by 97% (source: Natural News). I know, I can be lazy too, but try reheating your meals at a low temperature in the oven or on the stove top, or at least use glass containers or microwave-safe dishes if you need to microwave.

jennifer lawrence fire american hustle microwave

5- Prep all your food when you get home from grocery shopping. This sounds like a pain, but it actually will save you time and effort during the week. I like to salt and pepper my meat before I put it away in the fridge or freezer, wash and chop all my fruits and veggies, and maybe make a pot of whole grains to last me a few days. This way I can reach in the fridge and grab pre-made or pre-prepped items without having to always pull out the cutting board. This also saves on clean up time!lemons


Have additional tips for the novice chef?  I’d love to hear them! Want more tips and health info? Subscribe to my newsletters!

Five Tips for Winter Weight Loss

By now you are two weeks deep into your New Years Resolution. At this point you are either killin’ it with your goals, forgotten all about them, or are somewhere in between. Of course, if your goal has to do with weight loss, January is not the most ideal time to start this mission. Not only are humans programmed to eat differently in the winter and to store fat for survival, our Vitamin D and Serotonin levels drop, which are both partially responsible for regulating appetite control (source: The Week). While storing fat for survival isn’t really necessary for the modern person, it’s still coded in us, and can make weight loss at this time more difficult. Not to mention while our ancestors were out fighting the brutal cold, we are inside sitting at our computer moving less. If your resolution (or whatever you’re calling it) has to do with weight loss, then try some of these tips:

Add in more vegetables, whole grains, and protein to naturally crowd out unhealthier056dc8b9-0d45-4361-9623-ac8de532a497 foods. The more you can fill up on healthy, whole foods, the less room you’ll have in your stomach for junk. Everyone is different, so while you may thrive on a high-carb diet, others might do best on a high-protein diet. Experiment for yourself and find what works best for YOUR body. Whatever you find, stick to warm, grounding foods in the winter and try as much as possible to eliminate processed foods, soda, and sugar from your diet to see weight loss results.

Eat more sweet vegetables. If you’re at all like me and get crazy sugar cravings, then try incorporating some sweet vegetables into your diet like carrots, sweet potatoes, winter squash, or beets. I’ve found this helps satisfy the craving, and if it doesn’t, then sneak in a little bit of quality dark chocolate earlier in the day. Because our will power is strongest in the morning, I like to add some cacao nibs to my breakfast smoothie to get that craving out of my system.

infused waterDrink more water. Sometimes when you feel food cravings come on even though you just ate a meal and shouldn’t really be hungry, this can be a sign of dehydration. Try having a tall glass of water before reaching for the snacks, and if you want extra weight loss points, then fancy up you water by infusing it with a lemon slice or some cucumber slices. Lemon water has great benefits for weight loss by helping with digestion and detoxifying the body, but the benefits are greatest when the water is served warm.

Eat more mindfully. How many meals have you consumed in your life without even having a chance to really enjoy or process the meal?  Maybe it’s because you didn’t eat all day and by the time you eat you’re starving, or maybe it’s because your busy schedule doesn’t allow you time to sit down and even smell your coffee, but eating more mindfully means sitting down, chewing your food, breathing as you eat, and really appreciating the meal. It’s not unusual in our fast-paced society to just scarf down a meal (sometimes even on the go!), so just make a bigger effort to give yourself enough time to eat. The slower you eat the greater chance your brain has to catch up and realize when it’s full. This is often the cause for overeating when you eat so fast that your mind doesn’t catch the moment it should be signaling you to stop eating. If you want a book full of tips on how to eat more mindfully, check out this book by Thich Nhat Hanh.

Switch up your workout. I’ve found that switching up my work out has incredible results for weight loss. Changing things up gives your body a challenge and helps you work the various muscles, versus doing the same routine and plateauing with your weight loss. Although I’ve learned by now that abs are truly made in the kitchen, exercise is still important for weight loss, plus mental and physical strength.Sweat Ladies, I cannot stress this enough, DO NOT BE AFRAID TO LIFT WEIGHTS! Weight lifting gets you toned and builds strength without bulking up, not to mention it’s important for bone health. Mix this into your workout at least a couple times a week if possible, and try out some other fun exercises like walking, dancing, barre classes, pilates, swimming, etc. If you don’t really know where to begin with your exercise regime, I like to tell my clients to think back to what activities they loved doing as kids. Quite often the same activities we loved as kids still are fun for us now, especially if you can find a workout buddy to do them with. I’d also like to note that you should listen to your body. If you’re feeling burnt out, or if you just did an intense workout the day before, do not be afraid to do a restorative yoga class or go for an easy walk, something that still gets you moving without overdoing it.


If you found this post inspiring, or if you have tips of your own, please share in the comment section! Just remember to keep a positive attitude with your weight loss goals, because weight loss doesn’t just happen over night.
Learn to fall in love with the process and the results will come!

Spiced Chicken With Parsley Mint Sauce


I can’t pretend I watch a lot of basketball, but I sure do follow NBA superstar Steph Curry’s wife, Ayesha Curry. Ayesha Curry is the bomb. Not only does she have the most adorable family and AMAZING kitchen, but she’s an excellent cook.  I happened to catch her on the Cooking Channel preparing this spiced chicken dish. It’s very easy to replicate and tastes so damn good, especially when paired with coconut rice. YUM.

For the Chicken:

-2 organic, skinless chicken breasts

-2 tablespoons paprika

-1 teaspoon ground cinnamon

-1/4 teaspoon cumin

-salt and pepper

For the Parsley Mint Sauce:

-1 1/2 cup parsley

-handful fresh mint leaves

-2 scallions, chopped

-3/4 cup olive oil

-1/4 cup white wine or water

-juice of one lemon

-4 cloves garlic

For the Rice 

-1 can organic coconut milk

-2 cups white jasmine rice

-1 1/4 cups water

-scallions, chopped

-2 pinches of salt


  1. Place rice in a medium saucepan with the water, salt and coconut milk. Bring to a boil, then cover and let simmer for 20 minutes. Leave the lid on and remove from heat for about 10 minutes before fluffing with a fork and mixing in the chopped scallions.
  2. For the chicken, combine all spices in a bowl. Rub the chicken in the spice mixture until evenly coated. Heat a large skillet or grill pan with some oil and/or a little butter to medium-high heat. Cook the chicken on both sides, about 6-8 minutes per side.
  3. For the sauce, place the herbs, white wine or water, lemon, honey, garlic and scallions in a blender and blend until smooth.
  4. Serve the chicken over the rice, then drizzle on the parsley mint sauce and add a vegetable side if desired.