Nutty Coconut Granola Recipe

Before I dive into this delicious Nutty Coconut Granola recipe, I’d like to share a quick announcement. At last night’s MoveWith Zumba class on the Cambridge Center Roof Garden¬†(the perfect hidden gem) I shared about two events in Harvard Square this summer. Here’s a pic from last night…

And now, the announcement… I’m teaching Zumba and Yoga Barre at the gorgeous¬†Jose Mateo Ballet Theatre. Sign up for Zumba at 10 a.m. on Saturday, June 26, and/or Yoga Barre at 10 a.m. on Saturday, July 11. I vote we all go for a coffee date afterwards. Who’s in?


Now, the reason you came…

Every week or two, I like to make a big batch of nutty granola¬†to¬†store in the fridge. Homemade is the way to go because…¬†1. You can control the ingredients, and 2. granola a great option when you need a quick breakfast, snack or smoothie topping. My go-to ingredients are oats, maple syrup and coconut oil. This Nutty Coconut Granola recipe also has almonds, shredded coconut and other goodies. Check ‘er out and make your own!

Nutty Coconut Granola

  • Servings: 4-6
  • Difficulty: easy
  • Print


1 cup oats (gluten-free)

2 cup brown rice cereal

1 cup raw almonds

1/4 cup sunflower seeds

1 tsp cinnamon

1 Tbsp ground flaxseed or chia seeds

1/4 cup coconut oil, melted

1/4 maple syrup or honey


  1. Preheat oven to 325¬įF. Line a baking sheet or pan with parchment paper.
  2. In a mixing bowl, mix melted coconut oil with maple syrup/honey. Set aside.
  3. In a food processor, grind 1/2 cup raw almonds to a fine powder. Add the remaining 1/2 cup and pulse to chop lightly. Add to the mixing bowl of oil/sweetener.
  4. To the same mixing bowl, add the oats, sunflower seeds, cinnamon and flaxseed/chia seeds. Stir until everything is well-coated. If you need more liquid to coat, add a touch more sweetener (1 Tbsp at a time).
  5. Pour granola onto the baking sheet lined with parchment paper in one mound. Using the back of a spoon or spatula, start to pack the granola down tightly so that it spreads out and is about 1/4-1/2 inch thick. Packing tightly will ensure you get coveted clusters!
  6. Bake for 20-30 minutes, turning the rotating the pan after 10 minutes. Granola is done when the edges start to reach a darker brown and the center is golden.
  7. Remove from the oven and let it cool completely. Break the granola apart and store in an air-tight container for up to a week. I store mine in the fridge to keep that freshness and crunch.


Stay healthy, stay happy!


Mint Cacao Smoothie Recipe

Summer, where have you been all my life? ¬†When the weather is warmer, my smoothie game is on point. There’s nothing better than an ice-cold, refreshing smoothie on a hot day — especially a filling one.

When it comes to creating a good smoothie, it’s about including¬†something frozen + something creamy + something slightly sweet. After that, the world–err–fridge is your oyster. For me, my base is almost always a frozen banana (creamy and cold), 1 cup of almond milk and 1 tbsp of chia seeds. From there, I’ll usually add whatever greens I have on hand, plus some berries or flavor booster.

This particular mint cacao smoothie recipe came about for two reasons:

  1. I love raw cacao. (I buy TruVibe Organics.)
  2. My mint plant is out of control.

My stepdad built an amazing vertical planter for my porch and the herbs are thriving to the point where it’s becoming overwhelming. I pick mint regularly for minty lemon water (thanks for the idea, Lisa), but I need another use. I thought, mint chocolate smoothie… then thought, mint cacao smoothie. Um, yum!

Raw cacao mint smoothie

(serves 1)


  • 1 frozen banana
  • 1 cup almond milk
  • 1 tbsp raw cacao powder
  • 4-5 fresh mint leaves
  • 1 tbsp chia seeds
  • 1 tbsp raw cacao nibs for garnish


Place bananas, raw cacao, milk and other ingredients in a blender. Blend until smooth! Add more milk or ice to alter the consistency. Tip for freezing bananas: Peel, chop into 4s and freeze in a ziplock bag.cacao smoothie

Optional: If you need something more filling, add a handful of spinach, 1/4 cup oats, or 1/2 cup of berries, etc. Other good add-ins are more chia seeds, flaxseed, hemp hearts or a dollop of granola.

Try some of my other favorite smoothies:

Tofu Glass Noodles

Last week, I had this weird craving for these bean threads. You can find bean threads at an Asian food store — or in the international section of your favorite grocery store (usually you’ll see the Saifun brand I used here). Serve this dish hot or cold as a simple weekday lunch or dinner. From start to finish, it takes you less than 20 minutes.

Keep in mind — any of the veggies can be swapped out for what’s in your fridge. As you’ll see in the photos, I added some mushrooms (I needed to use them up), but mushrooms are not 0n the ingredient list.noodles

Tofu Glass Noodles

Serves 3-4

5-6 ounces dry glass noodles (I used Saifun bean threads)

2 Tbsp sesame oil

 3/4 package of firm tofu, cubed (How to Prepare Tofu)

1 Tbsp ginger, minced

2 garlic cloves, minced

3 large carrots, sliced into thin sticks

1 red bell pepper, sliced thing

1 bunch of kale, de-stemmed and roughly chopped

sesame seeds for garnish

Sauce for spicy noodles (this one is my favorite)

2 tsp garlic chili paste

2 Tbsp soy sauce

2 Tbsp rice vinegar

1 lime, juiced

Sauce for sweeter noodles

2 Tbsp. sweet chili sauce

2 Tbsp soy sauce

1 lime, juiced

  1. Noodles: Bring 6 cups of water to a boil (use an electric tea kettle — so easy!). Break the noodle bunches in half, place them¬†in a large bowl and cover with boiling water for 10 minutes. Strain and divide into 3 or 4 serving bowls.
  2. Tofu: In a skillet, heat 1 Tbsp sesame oil (other oil works) over medium-high heat. Once hot, add cubed tofu and let it crisp. Fried it on each site until golden brown.noodles
  3. Veggies: In a separate skillet, heat 1 Tbsp sesame oil and then add ginger and garlic until fragrant. Add carrots, peppers and 1 Tbsp water. Cover and cook until they start to soften (like steaming them). After about 5 minutes, add kale and cook until it wilts.noodles
  4. Sauce: In a bowl, whisk together your sauce ingredients. If serving your dish hot, add your sauce to you veggies to warm it up in the next step. If serving cold, put sauce to the side for now. noodles
  5. Remove your veggies from heat and mix in the cooked tofu. If serving hot, mix in the sauce and tofu before removing from the heat. If serving cold, add sauce and let everything cool.
  6. Add the skillet ingredients to your noodles, toss gently and serve!
Stay healthy, stay happy!

Vegan Matcha Oatmeal

I finally got my hands on some Japanese matcha powder a couple weeks ago and experimentation has begun. Last week I made matcha muffins, but concluded that they needed more matcha (stay tuned). On Monday, I made a green tea latte but struggled to get it right without a milk frother or bamboo whisk (birthday present ideas, people). FullSizeRender (11)

Also, I have a high standard for this beverage in particular after sipping on matcha lattes in Japan. Lucky for me… WE ARE GOING BACK TO JAPAN IN JULY. Downside,¬†the last thing I’ll want in the 100-degree whether is a hot matcha latte.¬†But, who knows!

This morning, I thought, why not marry two of my fav things — matcha and oatmeal — to make a yummy breakfast. Here’s what we got!

image1 (1)

Invest in some high-quality matcha powder and make this alternative vegan breakfast yourself!

Matcha Oatmeal


1/2 cup oats

1 cup dairy-free milk

1.5 tsp matcha powder

2 Tbsp hot water



*I used liquid stevia. Brown sugar, raw honey, maple syrup or other sweeteners work too!

**I recommend going the coconut route and opting for coconut milk as your non-dairy milk. Then sprinkle your oats with shredded coconut, banana, etc.


  1. In a small pot, heat 1/2 cup oats and 1 cup dairy-free milk to a simmer. Stir constantly and cook until oats are soft and milk is mostly absorbed (about 5 minutes). Before removing from the heat, stir in sweetener of choice.
  2. Stir 1.5 tsp of matcha powder in 2 Tbsp of hot water until it dissolves. Add this to your cooked oats.
  3. Top with shredded coconut, nut butter, raw cacao nibs, chia seeds — what have you.


Raw Cacao Banana Oats (or Pancakes)

Breakfast, I love you. Raw cacao, I love you too.

Raw Cacao Banana Oats


1/4 cup gluten-free oats*

1 banana, sliced

1/4 cup raw cacao powder

3/4 – 1 cup almond milk**

Toppings: Sliced banana, raw cacao nibs

*Any oats work

**This depends on how thick you want your oats; you can always add more milk


  1. Add sliced banana, oats and 1/2 cup almond milk to your bowl.
  2. Microwave for 1 minute and 30 second to soften the banana and oats. Remove from microwave to stir and smush the banana.
  3. Add the¬†raw cacao powder and the rest of the almond milk (1/4-1/2 cups). Place back in the microwave for 2 minutes (watch so that it doesn’t overflow while cooking).
  4. Stir, let cool and them top with your favorite toppings (cacao nibs, extra banana, a scoop of nut butter).

oatsFeel like pancakes? Instead of putting the bowl back in the microwave during step three above, pour the oat batter onto a warm skillet and cook like pancakes. Enjoy!

Whole Wheat Vegan Peanut Butter Cookies

Why whole wheat? To fill you up and keeping you from eating 10 cookies. Why vegan? Because I’d rather eat my eggs scrambled, boiled or cooked over-easy.

Most of my dessert recipes use whole wheat or gluten-free flour and a flaxseed egg to sneak in extra health benefits. When possible, I also¬†use raw honey, pure maple syrup or coconut sugar instead of the white granulated kind. But, all of this comes down to¬†who¬†I’m cooking for. If¬†it’s me, desserts are healthy as possible and just sweet enough to satisfy my taste buds. If I’m cooking for a crowd, I aim to please.

This recipe is easily manipulated. Make it as healthy or unhealthy as you want by playing around with your ingredients. Comment below if you have questions!cookie

Whole Wheat Vegan Peanut Butter Cookies

(makes 18-24)


1 Tbsp of ground flaxseed
3 Tbsp water
1/2 cup coconut oil
1/2 cup peanut butter*
1/2 cup sugar**
1/4 cup pure maple syrup
1 tsp pure vanilla extract
1 + 1/3 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp sea salt

*I opt for crunchy, unsalted PB

**When baking for a crowd, I use white granulated. At home, it is coconut sugar or another 1/4 cup maple syrup.


  1. To make a flaxseed egg, mix ground flaxseed and water. Let sit for at least 5 minutes. It will start to take on a gel-like consistency.
  2. Add coconut oil, PB, sugar, maple syrup and vanilla extract to the flaxseed egg. Blend well using an electric mixer or whisk (I recommend electric).
  3. To the same bowl, at your flour, baking soda, baking powder and sea salt. Stir everything together (using an electric mixer if you have one). Cookie dough will start to come together after a minute or so.
  4. Place cookie dough in the freezer and preheat your oven to 375 degrees F. Line a cookie sheet with parchment paper.
  5. Once the oven is preheated, take dough out of the freezer and start rolling your cookies into balls (no bigger than golf balls). Flatten them gently by pressing with a fork twice in two different directions (to make a grid-like pattern).
  6. Bake cookies for about 10-12 minutes or until edges start to brown.
  7. Remove and let cool.


Baked Japanese Sweet Potato Fries

It doesn’t get easier — or yummier — than this. Seriously. When you’re looking to switch to a “clean” diet, you don’t have to give up all of the good stuff.

I’m a sucker for some crispy fries, especially sweet potato fries. ¬†(I always¬†spend the extra $2 to swap my fries at the restaurant.)


In this [geeky] video, I’m slicing up a Japanese sweet potato. This particular sweet potato variety has a yellow-white flesh. Japanese sweet potatoes are also¬†lighter and less sweet than the traditional orange sweet potato.

Below I have two recipes for you. One is a simple baked sweet potato fries recipe, and the other is seasoned with sesame seeds and aonori — a seaweed powder.


Japanese Sweet Potato Fries

  • Servings: 4
  • Difficulty: easy
  • Print

Simple sweet potato fries ingredients

2 large Japanese sweet potatoes

1 Tbsp of olive or avocado oil

1 tsp sea salt

1/2 tsp fresh ground black pepper

Japanese-seasoned sweet potato fries ingredients 

2 large Japanese sweet potatoes

1 Tbsp of olive or sesame oil

1 tsp sea salt

1/2 tsp aonori

1 tsp white sesame seeds


  1. Preheat the oven to 450¬įF and line a baking sheet or two with parchment paper.
  2. Wash your potatoes and pat them dry. Leave the skin on, or peel if you would prefer the skin off.
  3. Slice your potatoes into fries. Do your best to make them uniform in size so that they bake evenly.
  4. Add the potatoes to a mixing bowl, then add the oil and seasonings. Toss using your hands until the fries are well-coated.
  5. Line your fries on the baking sheet with no overlap.
  6. Bake at 450¬įF for 15 minutes, then turn your fries and bake for another 5-10 until they reach desired crispiness. ¬†Cool for 5 minutes before serving.



Vegan Chickpea Coconut Curry

Cooking is my meditation — well, one of my many meditative practices. For me, meditation doesn’t necessarily require sitting quietly (though, that is most effective IMO). The whole purpose of meditation, in whatever form it takes, is to cultivate awareness and compassion.

Boston yogi, Rebecca Pacheco, describes it well:

It’s not possible to be bad at meditation.  There’s doing it and not doing it.  That’s all.  If you want to try: try.  And be assured that it doesn’t always look, sound, or feel Zen.  Sometimes, it feels wretched or boring or like nothing much at all.  It doesn’t matter how long or where you sit, whether roused by an antique Buddhist gong or iPhone.


All experiences of meditation are good and valuable because they cultivate the skill of being present, of strengthening the mind.

How often do you focus your attention on¬†one thing¬†or¬†one task? When sitting in meditation, it’s about becoming still and maybe repeating a mantra to gain control of the mind and reach a heightened awareness.¬†¬†On your yoga mat, it’s a matter of staying present and keeping your physically body and attention in the room.¬†In Zumba class, it’s about staying engulfed in the rhythm, the movement and how your body feels as you move with the beat. In the kitchen, it’s about paying attention to the task at hand — slicing carefully, stirring thoughtfully and paying attention to the ingredients going into your body.

The goal of meditation is to become more aware of your physical and mental body — while also¬†developing compassion, patience, generosity and forgiveness. The intended outcome of all things you do should be¬†the same — to develop compassion, patience, generosity and forgiveness. This is especially true for the foods you fuel your body with, which is something I’ve been reading about in my Japanese home cooking book by Elizabeth Andoh, “Washoku: Recipes from the Japanese Home Kitchen.” Rhythm and flow in the kitchen is important — so is cooking with compassion.

Oh, you came here for a recipe?

The point of all of this is… I have found so much joy in cooking lately and I attribute that to the recent meditative nature of my work in the kitchen. I’m always attentive about what is going into my body (for many reasons), but I didn’t always engulf myself in the process. This recipe is based off of one from VeganSandra.curry

Chickpea Coconut Curry


1 Tbsp coconut oil

1 leek, just the whites sliced thin (or 1/2 white onion sliced thin)

1 tsp salt

2 tsp curry powder

1 tsp ground cumin

2 bay leaves

1 can chickpeas, drained and rinsed

1 can of diced tomatoes

1, 14 oz can of coconut milk (I buy organic, light coconut milk from Trader Joe’s)

  1. In your soup pot, heat coconut oil over medium-high heat.
  2. Add thinly sliced leeks/onions and salt. Cook for one minute. Add curry, cumin and and bay leaves. Stir and cook for one minute. Add drained chickpeas and cook for another minute. Add the entire can of tomatoes and let it simmer for a couple of minutes.
  3. Open the can of coconut milk  stir vigorously. Add about 1/2 of the can to your pot and simmer for at least 5 minutes.
  4. Final step: Taste test your curry and¬†add more coconut milk if it’s not coconut-y for you. Mine was plenty coconut-y without the rest of the can — but, everyone’s taste buds are different.

Serve alone or over a bed of rice with a drizzle of soy sauce (or tamari). Nom, nom, nom!curry

Pumpkin Millet Porridge

Fall is the best — but always so short-lived. I’m taking advantage of fall flavors and autumn-inspired meals before the season turns to winter.¬†Up first, we have a breakfast item.

If you know me at all (or follow me on Instgram), you know that I eat gluten-free oats almost every day for breakfast. They can come in any form: warm oats, cold overnight oats, savory oats with an egg on top, or even in a smoothie. I love how I feel when fueled by oats in the morning. But, there’s more to breakfast¬†— and the grain family — than just oats. For example quinoa, millet, rice and buckwheat are all gluten-free.

Each of those make a fine breakfast grain option believe it or not. The star in the millet porridge dish is certainly the pumpkin pur√©e. I buy the good, organic, as-close-to-straight-up-pumpkin as you can get. The toppings and sweetener are up to you — as always.

Pumpkin Millet Porridge

(serves 2)


1/2 cup dry millet

1 cup water

1/2 cup organic pumpkin purée (get the good stuff!)

1 cup almond milk

1 tsp cinnamon

*Optional: Sweetener of your choice (honey, stevia, maple syrup)


  1. If you are starting with dry, uncooked millet, add it to a small sauce pan with the water. Bring the millet and water to a boil, and then let it simmer until all the water absorbs (about 10 minutes). If you are starting with cooked millet, use 1 cup and start at step #2.SAMSUNG CSC
  2. To the saucepan add pumpkin, almond milk and cinnamon. Let ingredients simmer until everything warms to your desired serving temperature. Add in your preferred sweetener (optional).SAMSUNG CSC
  3. Split porridge into two bowls and share with a friend, or store half in the fridge to eat warm or cold the next day.
  4. Top with sliced banana, sliced almonds and/or — of course — pumpkin seeds!SAMSUNG CSC


Sweet Potato Mac & Cheese

Vegan, gluten-free mac & cheese? Could it be?!¬†Well, the vegan part is totally up to you. I used parmesan cheese and a sprinkle of mozzarella cheese in my batch — but you could leave it out or sub in a dairy-free option. This isn’t the first time I’ve attempted this mac & cheese, but it’s the first time I finally got it right! I mostly credit my handy-dandy hand mixer Ryo so kindly bought (so I’d make more cookies).

The key ingredients in this recipe are Trader Joe’s Organic Brown Rice Fusilli ($1.99), sweet potato and original, un-sweetened almond milk (though any dairy-free milk will do). The brown rice fusilli has only two ingredients (Yes, TWO ingredients): organic brown rice and water.¬†

mac and cheeseIn addition to those three core ingredients, add all the cheeses and spices your heart desired. I added basil, oregano, garlic powder, parmesan cheese and pepper.

mac and cheeseSweet Potato Mac & Cheese

(Serves 4-6)


3/4 package of¬†Trader Joe’s Organic Brown Rice Fusilli (6 cups cooked)

2 cups sweet potato, mashed

1 cup unsweetened original almond milk

2 tbsp parmesan cheese (omit or use other)

1/2 tsp of each: Basil, oregano, black pepper (omit or switch it up)

*Bonus: Add some leafy greens like kale, spinach or arugula


  1. Preheat your oven to 375¬įF.
  2. Cook¬†Trader Joe’s Organic Brown Rice Fusilli according to package instructions.
  3. Cook the sweet potato in the microwave¬†(or bake/boil) until mashable. I tossed mine in the microwave for time’s sake and peeled after letting it cool slightly. The skin comes right off the potato after microwaving — but you’re welcome to peel ahead of time.
  4. In a large mixing bowl, mash potato. Add almond milk and seasonings to the bowl, and then blend with a hand mixer. For creamier mac & cheese, add an extra 1/4+ cup almond milk.mac and cheese
  5. Stir in 6 cups cooked pasta and any leafy greens. mac and cheese
  6. In a non-stick or lightly-grease baking pan, pour mac & cheese, then top with a layer of mozzarella if desired.  Bake until cheese melts.mac and cheese

Honestly, you don’t have to bake it at all if you’re not melting any cheese. I was eating it out of the bowl before putting it in the oven. LMK if you try this recipe in the comment section below! Enjoy!



Breakfast Blueberry Crumble

I often lay in bed at night scrolling through recipes on my iPhone’s foodgawker app. I know, I know; screen time before bed negatively affects your quality of sleep. In fact, I’ve even written about that before on Boston Magazine’s Hub Health blog in, “Bedtime yoga flow.” Ninety percent of the time I practice what I preach, unless I’m a little hungry and already thinking about breakfast.

Anyways… While scrolling though my foodgawker feed last week,¬†I found a recipe for a breakfast crumble. The recipe called for butter and brown sugar, however added fat and sugar are two things I try to avoid when possible (esp. when cooking for myself). Banana and stevia stepped up to the plate when I called for replacements and the outcome was delicious!

To replace the flour, I used a scoop of vanilla protein powder. If you don’t have any, just two tablespoons of all-purpose, whole wheat or gluten-free flour.

Breakfast Blueberry Crumble

(Serves 1)



1 c frozen berries

1 tsp flaxseed

Sprinkle of cinnamon



1/4 c oats

1 scoop vanilla protein powder

1/2 mashed banana

4 drops liquid stevia/sprinkle of powdered stevia

Sprinkle of cinnamoncrumble


    1. In your serving bowl, microwave berries for 3o seconds. Stir in flaxseed and cinnamon, microwaving for another 30 seconds.
    2. In a separate bowl, mash banana then add oats, protein powder, stevia and cinnamon. Combine well, forming your crumble.crumble
    3. Top berries with your crumble and microwave for 45 seconds, + 30 more if needed.SAMSUNG CSC
    4. Add your favorite toppings, i.e. almonds, dollop of Greek yogurt, more berries,etc., and enjoy!


Simple, quick, easy, healthy.

Black bean brownies

Cold weekends are for baking. The end.

Well, weekends — no matter the weather — are also for spending time with friends.¬†This weekend, I had a great time seeing friends from all walks of life. Friday night I went out with new friends and some dear friends. Saturday, Mary came up for a visit to take pictures of me at work in my (tiny) kitchen — stay tuned for those! Fun fact, I’ve known Mary since we were in middle school. Me in middle school = a little weird and oddly obsessed with Degrassi, 80s music and dancing my heart out. Lucky for me, I found girls with similar interests. Finally, today I got brunch with yoga teacher training friends at Washington Square Tavern in Brookline — I recommend!

Aside from teaching Zumba and yoga on Saturday, I tried this 40-minute FitSugar workout again this weekend. I liked it more the second time around — my arms are feeling it:

But here is what you’ve all been waiting for… the brownies. I got a number of requests for this recipe over the weekend and can’t keep it from you any longer. All photos compliments of the lovely Mary Polleys. So grateful!

Black bean brownies (gluten-free, vegan)

(Makes 12 brownies)


1 can black beans

2 flaxseed eggs (2T ground flaxseed, 6T water)

3 T coconut oil

3/4 cup cocoa powder

1/4 t sea salt

1 t baking powder

1 T vanilla extract

1/2 cup sugar

1/4 cup honey

*Optional toppings: Cacao nibs and coconut

Photo: Mary Polleys

Photo: Mary Polleys


  1. Preheat the oven to 350¬įF.
  2. In a small bowl, mix 2T ground flaxseed with 6T water. Let sit for a five minutes.
  3. Drain and rinse black beans, then add them to a food processor and blend. To the food processor, add your flaxseed eggs and mix everything together until smooth (or as smooth as possible).
  4. In a mixing bowl, stir cocoa powder and baking powder together. Transfer beans and flaxseed into the bowl and begin to mix. Add softened coconut oil (microwave it for ~20-30 seconds), sugar, honey and salt. The batterwill not be as thin as typical brownie batter, but thinner than frosting.


    Photo: Mary Polleys

  5. Portion batter out into non-stick muffin pan (makes 12). Sprinkle your chosen topping on — I did cacao nibs and coconut, but chocolate chips or nuts would work! Bake for 20-30 minutes. You’ll know they’re done when the edges rise up and start to look crispy.
  6. Remove from the oven and let cool for 20 minutes — otherwise, it all falls apart.

The great thing about these brownies? You can’t undercook them! They are okay to eat raw, though I think they taste better baked. :)

Photo: Mary Polleys

Photo: Mary Polleys

Coconut chocolate chip cookies

Crazy girls be like, “Giving up cookies for New Year’s!” I’m all like, “No.”

If you know me, you know I have a super sweet tooth. As a kid, I used to eat handfuls of Chips Ahoy cookies from my family’s cookie jar after school and sneak late night snacks like the peanut butter cups from the freezer. (Those were my brother’s — he wasn’t too happy when his Reese’s went missing.) Don’t believe me? Ask my awesome boyfriend to show you a picture from my chubby days that he snapped at Thanksgiving.

Now that I have my snacking under control, I’m constantly looking for ways to make desserts a bit healthier… and that’s not changing in the New Year. Here is a recipe for chocolate chip cookies that¬†incorporates whole wheat flour and¬†subs in coconut oil for butter.coconut


1 1/2 cup whole wheat flour (or coconut/almond/oat flour for gluten-free)
1/2 tsp baking soda
pinch of salt

1/2 cup soft coconut oil
1/4 cup + 2 tbsp sugar
1/4 heaping cup coconut (or brown) sugar
1 egg (or 1 T ground flaxseed + 3 T of water for vegan)

1 tsp vanilla extract

1 chocolate bar, or 1/4-1/2 cup chocolate chips
1/4-1/2 cup shredded coconut

*You might need 1 Tbsp of almond/coconut milk to bring a dryer batter together.


  1. Preheat the oven to 375¬įF.
  2. Combine flour, baking soda and salt in a mixing bowl.
  3. In a another bowl, whisk/blend coconut oil, sugars, egg and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix well. Your batter might be on the drier side — if so, this is where you add the milk. Start with 1 T¬†and mix well.
  5. Finally, fold your chopped chocolate bar to your cookie batter.
  6. Chill batter in the fridge for 5-10 minutes.SAMSUNG CSC
  7. Roll cookies into balls. Place cookies on a non-stick cookie sheet (or one lined with parchment paper). Bake for ~10-15 minutes or until the edges start to brown.