YOUR HEALTHY PLATE: Cherry-Chocolate Mousse

Looking for something cool to serve in small, elegant glasses on a warm evening? This lovely mix of fruits, almond and chocolate will make your heart sing and your eyes flutter. Promise.

1 small banana
12 ounces frozen cherries
1 tablespoon almond butter
1 oz. dark chocolate (70%), finely chopped

Combine the banana, cherries and almond butter in a food processor or high-speed blender. Puree until smooth and creamy. Stir in the chocolate, and spoon into bowls.

If you would like to try making a firm ice cream, freeze 2-3 hours, and then serve with a proper ice-cream scoop.

Serves 4.

YOUR HEALTHY PLATE: Sharon’s Sweet-Potato Oatcakes

This week I have an amazing new recipe from my friend, Sharon, who was so pleased with it that she decided to send it along to share with us! I am thrilled to be able to post it for you today, because I imagine that you are going to love it, too! I doubled her recipe to give you a few extra to share or save for breakfast tomorrow. Thank you, Sharon! 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