Quick Chard Wraps with Apple, Zucchini, and Gorgonzola


As much as I love other leafy greens (perhaps you’ve noticed my kale obsession?), I don’t love chard. No offense, chard. Continue reading


Antioxidant Cherry Berry Smoothie


Another green smoothie for you! What’s exciting about this one is that it is banana-free. Don’t get me wrong…I have nothing against bananas. In fact they are a staple in my kitchen. But I love this smoothie because it’s sweetened only with the most nutrient-dense, high-fiber, low(ish) sugar fruits. (No offense, bananas. I still love you and your lower fiber, higher starch attributes). Enjoy this nutritious start to your day!



  • 2 handfuls spinach or chard (about 2 cups)
  • 1 cup fresh or frozen pitted cherries
  • 1/2 cup fresh or frozen blueberries
  • 1 cup milk of choice (I use unsweetened almond milk)
  • 1 tbsp chia seed (optional)
  • 1 scoop vanilla protein powder (probably optional, but if you omit this, you may need to add more fruit to keep the spinach from overpowering the flavors)


Place all ingredients into a blender and blend until smooth.

Granola Breakfast Cookies


Oat-y goodness like this is just good to have on hand.


These oat cookies are healthy and hearty so they make a great breakfast or snack, but sweet enough to make a satisfying dessert.


To be honest, writing baking recipes does kind of intimidate me…it’s such a science. As much as I love baked goods, I’m much more of a cook than a baker.

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But I couldn’t find a oat cookie recipe that was exactly what I wanted, even to modify. So after lots of googling things like “correct flour to liquid ratio for cookies” and “benefits of using both baking soda and baking powder” I gave up and just took a stab at it. It worked!

I can tell these are going to be a staple in my kitchen from now on.


Use gluten-free certified oat products for that option
Makes 8 large cookies

  • 1 1/2 cup rolled oats
  • 1/4 cup almond meal
  • 1/4 cup oat flour
  • 1 tsp baking powder
  • 1/2 cup coconut flakes
  • 1/2 cup raisins
  • 1/2 heaping tsp cinnamon
  • 2 tbs ground chia seed (or ground flax)
  • 2 tbs coconut sugar
  • 1 tbs maple syrup (or other liquid sweetener)
  • 1 tbs coconut oil, liquid
  • 1 tsp vanilla extract
  • 1/4 cup almond milk
  • 1 ripe banana, mashed


Preheat oven to 350F. In a large mixing bowl, combine all dry ingredients and mix until well combined. In a small bowl, mash the banana with a fork or potato masher, keeping some chunks. Mix in the rest of the wet ingredients. Scoop into mounds onto a greased baking sheet, and flatten/shape with your hands (they won’t spread at all). Bake until firm and brown around the edges, about 18 minutes in my oven. Transfer to a cooling rack. Enjoy with a smear of nut butter or a cup of your favorite tea!