YOUR HEALTHY PLATE: Hazelnut Spread (Not-tella)

A group of us went out for breakfast this past Sunday morning at one of my favorite spots, a great local place called Cafe Avalaun, and a plate of their heavenly pancakes with “not-tella” arrived at our table in short order. Not nutella, whose first ingredient is sugar and second ingredient is modified palm oil, but not-tella, which the folks at Cafe Avalaun make with real food ingredients, all of which you can find at the grocery store.  Continue reading

YOUR HEALTHY PLATE: Black Bean Brownies

Definitely on a roll here with desserts (especially brownies)! It happens.

I am a huge fan of black-bean brownies. I owe this to two facts: First, I am a big fan of beans. And secondly, I love brownies. So there you have it. In case you are wondering, the beans in this recipe cannot be tasted at all, so feel free to make this for children and skeptics. They will NEVER know, unless you tell. Continue reading

YOUR HEALTHY PLATE: Ginger Snaps & Macaroons

Ever since I got those nut milk bags and started making my own coconut milk a few months ago, there has been a never ending supply of coconut flour, which we’ve been using to make cookies, apple crisp, pudding, and, now, macaroons. If you don’t happen to have a high-speed blender, nut milk bag, and dehydrator, then no worries. Just go to town and buy some coconut flour (or vice versa)! Continue reading

YOUR HEALTHY PLATE: Banana-Almond Butter Muffins

Today I am going to make these muffins especially for my two elder children and their close friends. The house is going to smell amaaaaaaaazing. I’m going to do my very best to use ingredients that come from bulk containers and which have not been stored in plastic. If you’re wondering why, check out this article about phthalates, which raise our bodies’ oxidative stress levels. What does that mean? Basically, it’s like rust, except that instead of being on your bike handles, it’s accumulating on your insides. Call me a radical if you’d like, but the proof is in the pudding, or the muffins, depending.

1 cup roasted almond butter

4 large organic eggs

2 medium ripe bananas

1/4 cup maple syrup

2 teaspoons vanilla

6 tablespoons coconut flour

3/4 teaspoon baking soda

1/2 teaspoon sea salt


Preheat the oven to 350F and line a 12-cup muffin pan with paper liners. Place all ingredients in a food processor fitted with the “S” blade and process until smooth. Scoop batter into muffin cups and bake 25-30 min. Cool on wire rack prior to eating.


This recipe is a gift from The Whole Life Nutrition Kitchen at