Health Coach

Dark Chocolate "Cookie" Dough

Every once in awhile, I crave sweets.

And my husband? A lot more often than that. Not to mention the multitude of events I get invited to where I need to bring something, and roasted veggies just won't do.

So I hit the internet to discover what others were making or attempting, and stumbled upon this glorious idea of chickpeas as the base for a dough ... a cookie dough! Any time I discover something on the internet, I immediately close down my computer and dive headfirst into my cabinet. See, I LOVE creating from scratch, and from the ingredients I already have, know, and trust. It makes me feel that much more able to share these recipes with you if I've had to stumble through a few less then delightful iterations before publishing.

I enlisted the help of two trusty friends for a version of this recipe ... Justin's Almond Butter and Eating Evolved Chocolate ... and for another version, Sprouted Cashews and Justin's Chocolate Cashew Butter Cups. These brands are about as clean as they come, and are smaller brands which is a big thing for me - I love supporting the local small businesses whenever I can, especially when their ingredients are on point.

OKAY... so now to the cookie dough. The HEALTHY cookie dough...



  • 1 can BPA free organic garbanzo beans
  • 2-3 tbsp almond or cashew butter, or 1/4c sprouted cashews soaked in 1 tsp water
  • 2 tsp vanilla
  • 1 tsp cinnamon
  • 1 pinch of sea salt (optional)
  • 2 tbsp raw local honey
  • 1/4c millet flour or almond flour
  • 2 Justin's or Eating Evolved dark chocolate nut butter cups, or 2 tbsp cacao nibs, or 2 tbsp crush raw dark chocolate

You'll need a food processor or high-powered blender for this ... otherwise you're in for a forearm workout!


  • Drain and rinse garbanzo beans
  • Add all ingredients except cacao nibs or nut butter cups into the food processor and set to puree
  • Puree for about 2 minutes until all ingredients are evenly blended
  • Crush or chop the chocolate
  • Scoop out into container and add in the chocolate pieces
  • Fold chocolate into the dough until evenly mixed
  • Refridgerate for at least 30 minutes and dough will harden
  • Serve with celery or roll into balls

Sweet Potato Fries w/ Cinnamon Dipping Sauce

Baked sweet potato fries anyone??

Let's face it ... we all love fries! They're fun, easy to pair with almost anything, and filling too. While these can be super unhealthy if fried and covered in oil, if you take 30 minutes to make a batch at home in the oven, you can take advantage of the iron, calcium, selenium, vitamin B and C that sweet potatoes are loaded with! And, paired with this vanilla cinnamon dipping sauce made with cashews as the base, you can get in some healthy fats as well!



  • 3 large sweet potatoes
  • Coconut oil
  • Salt, pepper, any other seasoming desired
  • 1/4c cashews
  • 1/2 tbsp cinnamon
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1/4c water


  • Preheat oven to 350-375 degrees
  • Wash and slice 3 large sweet potatoes, make sure your slices are about 1/4” thick and 1/4-1/2” wide
  • Place potato wedges on lightly greased pan and bake for 15 minutes, then flip and bake for another 10-15. You want both sides to be blackened and the potato to be soft
  • For the sauce, blend cashews, cinnamon, vanilla, salt, and water. Add more water as you go to get desired consistency or add some cayenne pepper to cut the sweetness a bit!

That's it! Super simple and fun to involve the whole family in!

Baked Coconut Chicken Tenders

When we think healthy, we tend to think we are going to need to cut out some of our favorite foods. The most common thing I hear is, if I eat healthy it will be boring and tasteless.

But that's not true! I believe it just means thinking about the ingredients you're using, avoiding things that create inflammation or cause intolerances to flair up, steering clear from sugar, and focusing on real food.

One of my favorite foods growing up were my mom's chicken cutlets - they were greasy, salty, and covered in italian bread crumbs... and so very delicious. I think what I loved most about them was how she sang when she cooked, that she would let me help her, and that we would eat thme right out of the pan steaming hot. The experience with her really is what I savored - and of course they were delicious. So whenever I'm craving my mom, or her chicken cutlets, I know I can whip up these great alternatives that are grainfree, free from additives, and are baked so they aren't covered in oil. They're also super easy to whip up and can bake in the oven along with roasted vegetables or any other sides!



  • 1 whole egg (free range, organic if possible)
  • 1/4c millet or almond flour
  • 2 tsp italian seasoning, dash of salt, and pepper
  • 2-4 tbsp shredded coconut
  • 1 lb chicken tenders (free range, organic if possible)


  • Preheat oven to 350 and line baking sheet with parchment paper
  • In a small bowl, whisk the egg
  • On a plate, combine millet, seasoning, salt, pepper, and 2 tbsp coconut
  • Remove fat from chicken and rinse
  • Dip chicken into the egg, then place on plate of coating and press down to coat the chicken; flip and get the other side
  • Place chicken on the baking pan, and continue process until all chicken tenders are ready to go
  • Bake for 10-12m minutes or until bottom is a bit browned, then flip and bake for another 10 or so, checking chicken to make sure it is white when cutting into the thickest piece
  • Remove from oven and serve!
  • Dip the chicken