RECIPE: AMAZING AVOCADO CHOCOLATE CHIP COOKIES

Don’t let the avocado ingredient weird you out. These. Cookies. Are. Amazingly Good!

My cousin passed along the recipe for these a few weeks ago (not sure who to high-five for the original recipe).

My husband, a life long chocolate chip cookie fan (and critic) can’t stop talking about them! They are super moist and scrumptious!

I had to get parchment paper, not a staple in my simple kitchen, but we’ve made them on foil in a pinch.
avocado Cookies

Ingredients

  • 1 large avocado or 1 1/2 small; flesh only (very ripe, but not brown)
  • ½ cup coconut sugar or date sugar (I actually prefer 1/2 cup maple syrup!)
  • 1 egg
  • ½ cup dark cacao powder
  • 1/2 bag of dark chocolate chips (preferably 85% cocoa)
  • ½ tsp baking soda

Instructions

  1. Preheat oven to 350° F.
  2. In a bowl whip together avocado and coconut sugar until smooth. Add in the egg.
  3. Mix in the cacao powder and baking soda.
  4. Stir in chocolate chunks.
  5. Using two spoons place dollops of cookie dough in a baking sheet with parchment paper. The cookie won’t spread as much as usual cookies when baking, so make sure to flatten them out a bit with the back of the spoon.
  6. Bake for 8-10 minutes or until the cookies don’t stick as much to the paper as they did before baking.
  7. Eat ’em hot or let ’em cool. Store in an airtight container in the fridge.

RECIPE: Coconut Pecan Clusters

Prepare to have your mind BLOWN. I thought my Power Balls were good. But these lil clusters of heaven are easier to make and possibly twice as delicious.  I gave one to a client 3 months ago, and she’s still talking about it!

Pecan Coconut CLusters

Finally, Kristina, here is the pecan cluster dessert recipe you’ve been waiting for!

in a food processor combine:
4 Tbsp organic cocoa powder
2 Tbsp organic coconut oil
2 Tbsp real maple syrup
1 Pinch sea salt
Once the chocolate coconut yumminess is mixed thoroughly , fold in 1/2 cup pecans (or nut of choice) add more or less depending on how nutty you are feeling and coat them thoroughly.
Scoop out spoon sized clusters on to wax paper or in to a glass container.
Sprinkle real unsweetened coconut atop clusters to garnish.
Cover and place in refrigerator to cool/store.  Maybe put a lock on the container, because these clusters will rock your palate!

RANT: You’re making your kids drink Dye and you don’t know it!

Hi Moms…Another RANT about the toxic things we unknowingly give our children:

My husband and I were headed out-of-town for the first time since the birth of our 5-month-old.  His very capable mother was in town to care for our girl.  I was busy trying to account for any possible emergency (Pediatrician’s number, check. Map to hospital, check. Fire extinguisher, Check. Hazmat suit …)

What we did not have in our emergency tool kit was something for an allergic reaction.

Allergic reactions are ‘all the rage’ these days.  There has been a 50% increase in food allergies in the past 10 years.  Allergic reactions account for > 300,00 ER visits each year.  Severe allergic reactions result in lip, tongue and airway swelling that can result in death. I was not going to leave the country without the allergic reaction antidote, diphenhydramine, colloquially known as Benadryl.

I went to several different drug stores looking for a chemical-free version of Benadryl or a generic, ultimately landing at Phamaca, the holistic-ish drug store in our neighborhood.  Even they only offered diphenhydramine with red dye and preservatives.

benadryl combo

All is takes is a quick google search of Red #40 to discover it’s not a good idea to ingest it, but a few highlights include: it’s derived from petroleum and causes DNA damage.  Yet it’s been approved for use in candy, cereal, baked goods, drugs and cosmetics.

Given the choice of potential DNA damage or death from anaphylactic shock, I purchased the product.  But why the HECK isn’t there a product that can treat allergic reactions that doesn’t include ingredients known to be harmful?

(Oh, also notable: the generic touts being “gluten-free” but has high fructose corn syrup in it)

RECIPE: Garbanzo Bean Salad

Life is complicated.  It’s hard to prepare healthy recipes that honor your body when time and finances are a factor. That’s why I like simple, easy, lickidy-splt recipes.  Here’s one I threw together when my mother-in-law (who rocks) left a bag of romaine lettuce in the fridge, after her stay.  My husband, the recipient of several failed left-over mash up recipes, texted me to to tell me how good this salad was!

Garbanzo Salad

IN A LARGE GLASS STORAGE CONTAINER COMBINE:

1/2 bag of Romaine Lettuce (~ 2 cups)(you could sub leaf of choice here (spinach, arugula, bib, etc)

1 15 oz can organic garbanzo beans (strained and rinsed)

1/4 cup chopped red cabbage

1/3 cup Annie’s Chile Lime Dressing (could sub dressing of your choice here, a balsamic would be nice too)

Serves 4-6 and Keeps in the fridge all week!

IT’S THAT SIMPLE, and according to my Husband, THAT DELICIOUS!