RECIPE: Healthy Chocolate Chip Peanut Butter Cookies

Recipe below is from my girls at Portland Outdoor Indoor Nutrition and Training! (If you haven’t tried POINT, go immediately! First two classes are free.  Bad ass workout, full pant and sweat-fest and laughter guaranteed!)



Preheat your oven to 350.

In a food processor combine (don’t double this recipe; it might be too much for your machine to handle):

1 1/4 C canned chickpeas (aka garbanzo beans), rinsed and patted dry with a paper towel

2 tsp vanilla

1/2 C + 2 Tbsp natural peanut butter (the kind where the only ingredient is peanuts, and maybe salt … add a pinch of salt to this recipe if your peanut butter does not have salt in it) (I imagine you could also use almond butter, which is better for you, but I haven’t tried it.)

1/4 C or less of agave nectar (honey or maple syrup work too, but I like how the agave ones turned out better)

1 tsp baking powder

After combined and smooth add

1/2 C or less of chocolate chips and pulse or stir in by hand (go with vegan chips if you’re into that).

The mixture will seem kind of wet. That’s okay. Just roll them into small, bite-sized balls and drop them on a Silpat or parchment paper. They won’t rise or spread, so don’t worry about spacing.  Bake for 10-12 minutes. They end up being more fudgy and less cookie-y and should be stored in an airtight container. While they are good at room temperature, they are really good warm when the chocolate chips are kind of melty. Nuke* a few for 10-15 seconds to recreate the just-out-of-the-oven feeling.  *Come on … not all the time, but microwaving every once in awhile is okay.



Photo borrowed from

RECIPE: Sweet-Tang Healthy Smoothie

I whipped this smoothie up not long ago and my ‘sweet thang’ (pictured below) loved it’s sweet tang!


Greek Yogurt packs in the protein to keep you full all morning long.  The water cleanses your system and spinach cranks up the antioxidants! Honey lends a sweet, anti-inflammatory hand while the frozen pineapple and orange bring on the vitamins and tropical bliss.  The small piece of orange peel is what gives this gut-busting drink its tang, so include it! (if you’re fresh out of frozen pineapple, could omit it and do fine with a few cubes of ice instead)

1/2 cup frozen spinach

1/2 cup plain Greek yogurt

1/2 cup water

1/2 cup frozen pineapple

1/2 orange

Penny sized piece of orange peel

1 tsp honey

tommy smoothie

RECIPE: Overnight Oatmeal

For all you Crock Pot Lovers! This recipe is brought to you by Kimberly, Co-owner of POINT, a place you go to get a serious workout and realize you are more powerful than you ever thought.


*Note – If I was making a single serving of this for myself I would just do it in the morning so it wasn’t as “porridge-y.” Nevertheless, here is what I did:

In a crockpot on low overnight:
2 C oatmeal (whole rolled oats; not quick oats)
2 C unsweetened vanilla almond milk (or unsweetened coconut milk if you prefer)
2 C water
1 tsp. cinnamon (I usually add a little more because I love cinnamon)
1 tiny pinch of salt

In the morning add diced apples and slivered almonds in time to heat up before serving. Sprinkle coconut sugar if desired.

The recipe called for sliced apples and 1/4 C of sugar at the bottom of the crockpot but I found that they just got all mushy and left the skins behind for you to chew on. I prefer the chunks in my oatmeal so I decided to add them in the morning instead and eliminate the sugar because oatmeal is delicious without it. 

Photo borrowed from

RECIPE: Wicked-Good Varenna Soup

imageBecause I’ve never really been known for my cooking, this whole nutritional wellness blog thing has been an adventure.  For every exceptionally delicious recipe listed here, there have been many culinary tragedies… just ask my husband.  Especially when we were living in Maine.  He managed to keep down some terrible concoctions.  It was a dark time.

One genre in particular has evaded my skills….  that is, until now….

I just made a wicked-good (as they say in Maine) soup!   Perhaps it’s because I’m on a Wellness Retreat in Varenna, Italy; or maybe the stars aligned, or maybe I’m finally getting the hang of creating in la cucina (that’s kitchen in Italian)!  Whatever the reason, you must try this recipe! It’s flavorful and filling. And, by the way, my husband just went back for thirds!


In a large pot combine:

1 can tomatoes (or 3 ripe tomatoes, chopped)
1 can cannellini beans, drained
2 sticks celery, chopped
1 zucchini, chopped
1 cup farro
3 cups water
1/4 red onion, chopped
2 large garlic cloves, chopped
2 vegetable bouillon cubes
2 Tbsp olive oil
1 Tbsp Crushed red pepper * optional
Salt and pepper to taste

Slow cook in pot on low heat for 30-60 minutes.