Category Archives: desserts

Smug Cake

Here’s the best thing that ever happened to getting up at 4:30 a.m. in the cold to go work out before going to work:

Two words.  Mug.  Cake.
Mug Cake Chocolate Raspberry

So on my never ending quest for food and ways to make it be healthy and simple, I have come across this thing called the mug cake.  I did not invent the mug cake but if I did, I would have to call it Smug Cake because if I had invented a way to have yummy comfort food that is healthy and quick like this, I would be all sorts of full of myself.  I just came across this idea on Facebook but nevertheless, I have to share this awesomeness with you!

Also I really can’t be too smug because I wore not black pants to boot camp and then did lots and lots and lots of jump rope. If you don’t know why that was a bad idea then please read my workout tip below:  

Workout tip:  If you have ever given birth and you are over 40 and your workout will include lots of jump rope, and maybe you had a little too much coffee before, for the love of all things not embarrassing, do NOT wear any other color pants besides black!  You may not be able to stop nature as you pound your feet down a couple hundred times while your trainer in her amazing way of motivating you to go “faster!” “How many can you get in?!”  gets you to push yourself in ways you never thought possible.  Thank you Jean for being that trainer!  Cindarella Jump RopeBut alas, jump rope is not quite like it was when I was 8.  “Cinderella dressed in yellow….” I suppose maybe yellow was a good choice for jump rope? No. Not really.

In any event, if the same person who peed their pants at boot camp can make a mug cake then you know it is really that simple.  It should be called Duh Cake.

Here is the basic recipe:

  1. One mug
  2. One Banana
  3. One Egg
  4. One Tbsp Dark Cocoa


  1. Beat together.
  2. microwave 2 minutes.
  3. Eat.

For my pre-workout Mug Cake I like to add:

  1. 1 tbs brewed coffee
  2. dash cinnamon
  3. 1tbs maca
  4. dash Himalayan Salt
  5. 1tsp vanilla

This warm, cocoa-y cake definitely helps me to get up early in the morning and has the carbs, protein, caffeine and nutrients in it to get me ready to rock that workout!  This and some black pants and I am pretty much unstoppable.

You could play with the recipe and make it for dessert for your family in cute little Christmas mugs with some peppermint or if you are all about the pumpkin flavor, add a little pureed pumpkin and pumpkin pie spices instead of the cocoa!  Top that shit with some nice cream, serve it with that smug cake look all over your face because you pushed a few buttons on the microwave and made cozy yummy magic happen and now everyone loves you.

Smug Face

Smug Face

Then sit back in your dry pants with your cozy cup of cake and smile because you have cake! And the only thing that got dirty is one mug and a fork.



Nice Cream

Nice cream:  another really easy recipe

  1. 3 frozen bananas
  2. 1 tsp vanilla
  3. dash of sea salt


  1. Peel bananas.  Slice into 2 inch pieces.  Wrap in plastic.  Freeze rock hard (overnight)
  2. Put all ingredients in food processor.  Pulse a couple times then blend.  It will go from chunky, to gooey to creamy.  
  3. Spread into a glass container, cover with plastic wrap and then an air tight lid.
  4. Place in freezer.
  5. Wait at least 2 hours (for gelato type consistency)
  6. Now you can eat it.  

For chocolate – also add 3 tbs of cocoa and 1 tbs coconut oil.

You can add some nut butter while you are spreading it in the dish before you freeze it for chocolate nut butter swirl.  

Get creative!  the possibilities with this are endless!

Pee pants

Chocolate Avocado Pudding

IMG_0137The first time I made this for my family, I made them try and guess what was in it.  They knew that it wasn’t going to be the traditional refined sugar and heavy dairy cream but they had no idea.  They knew it was rich and creamy and chocolately and wonderful, but they were totally stumped.  When I finally told them it was avocado, they were all like, “Whaaaaa ?? Avocados?  Really?!  Yup. Really.  Avocados.  Amazing Avocados and some other good stuff.


Avocado Chocolate Pudding


2 ripe avocados

1 ripe banana- the riper the sweeter

9 pitted medjool dates

1 cup full fat coconut milk

¼ tsp cinnamon

2 big pinches Himalayan salt (or sea salt)

1 tsp vanilla

1 cup of cocoa



Place pitted dates in a mason jar and add water so it is just covering them  Put on the lid and let them soak for about up to 12 hours or if you can’t deal and you want them NOW let them soak about half an hour, take the lid off and pop them in the microwave for about 25 seconds so they get soft but not hot.  Drain some of the water out, leaving up to a quarter cup.

Put all of the ingredients into your blender, except for the vanilla, and blend to incorporate.   Last, add the vanilla and keep blending until it reaches a pudding consistency.

Serve topped with coconut, nuts and berries.  For added sweetness and texture, you can mix in raisins.Pudding


OMG Pumpkin Everything!

imageAhhh, It’s that time of year again,  when there’s a little nip in the air and you start feeling all cozy in your sweaters and boots.  Everyone is apple picking and sipping pumpkin coffees.  Not real pumpkin though.  No.  Real pumpkins are for putting on your steps for juvenile delinquents to curb stomp on Halloween, but fake pumpkin, ya know, like at Starbucks and Dunkin’ Donuts.  Chemical pumpkin coffees and lattes in styrofoam containers and muffins and donuts with neon orange frosting and pumpkin candles and unflattering sweater vests with pumpkins all over them and great big flags flying outside your McMansion with pumpkins on them and and and holy god stop it already!  Stop the fake pumpkin insanity!

imageReal pumpkin.  Real pumpkin is the stuff.  Pumpkin is loaded with vitamin A which is great for your skin, eyes and hair and is a powerful antioxidant.  Plus real pumpkin tastes better than fake pumpkin because it’s REAL!  Real pumpkin is easy to add to recipes like pancakes, muffins, puddings and smoothies.

A little pumpkin goes a long way as far as vitamin A is concerned.  Just half a cup of pureed pumpkin gives you 380% of the RDA of vitamin A.  You do not want to go crazy with real pumpkin either because too much vitamin A has been linked to liver problems.  Don’t worry though, you probably don’t eat pumpkin every day all year long so it’s okay to indulge a little this time of year.  Liver problems are more likely caused by real toxins or alcoholism and not pumpkins.

Now that I’ve made fun of you for going fake pumpkin crazy and scared you out of eating too much real pumpkin, here is a DELICIOUS recipe to enjoy in moderation during pumpkin season because when it comes to pumpkin, I prefer to keep it real.

Pumpkin Bread Pudding Muffins

These bread pudding muffins are so moist and sweet and warm and wonderful.  You will feel like you died and went to pumpkin heaven.

Pumpkin Bread Pudding Muffin

Pumpkin Bread Pudding Muffin


1 can pumpkin
2 ripe bananas mashed
4 eggs
1/2 cup apple sauce
1 tbs molasses
1 tbs honey
2 tsp coconut oil, melted
1/2 tsp kosher salt
1/8 tsp ginger
1/8 tsp nutmeg
2 tbs cinnamon
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup almond meal (from nut milk pulp)
1 tsp raw red maca
3/4 cup raisins
1/2 cup chopped walnuts
1/2 of a 13 oz can full fat coconut milk


Place the can of coconut milk in the fridge.

Use a hand mixer in a large mixing bowl to mash bananas
then, add the pumpkin and blend
Add the eggs and beat them in till smooth

Next add the coconut oil, molasses, honey and apple sauce, ginger, nutmeg, cinnamon, vanilla, salt, baking soda, baking powder, almond meal and blend
add in the maca powder and blend again

Last, fold in the raisins and spoon into parchment lined deep muffin tin so they are almost all the way full

Top with chopped walnuts and more cinnamon.  image

Bake at 350 degrees for 25-27 mins.

Let pan cool on rack and then after about 15 minutes loosen up the muffins, place the rack on top and flip over, gently letting the muffins slide out.

Let cool a little, but they are awesome served warm.

You will want to eat these with a fork or spoon.

Before you serve them, take the coconut milk out of the fridge and scoop out the heavy cream from the can that is at the top and place in a medium mixing bowl.  Add a tsp of vanilla and blend with hand mixer until creamy, you can add a little of the thinner coconut milk if you prefer it thinner and blend until it is creamy like whipped cream.

Place some of that coconut cream in the bottom of a dessert dish and place the muffin on top, top it all with more cinnamon and serve.

You’ve got to be kidding me.  Please stop.image



Melted Dark Chocolate Coconut Cookies

Melted Chocolate Coconut Cookies

Melted Dark Chocolate Coconut Cookies






These cookies are great for that time when you are absolutely dying for a gooey warm chocolate chip cookie but you discover that you have no chocolate chips left.  Damn it!  Who got into the chocolate chips?  You knew you had like half a bag left in there…    Never fear because you do still have that dark chocolate bar you were hiding for a chocolate emergency such as this!
image You may be tempted to not share these delicious warm and chocolatey cookies but it really is better to take the high road here and share the love of dark chocolate with your family, including whoever that sneaky chocolate chip thief was.

Melted Dark Chocolate Coconut Cookies


1 cup almond butter
1/3 raw honey
1 egg whisked
1 tsp vanilla
1/2 cup cocoa powder
pinch of Himalayan or Kosher salt
1/4 tsp baking powder
1/4 tsp baking soda
1/4 cup finely shredded coconut
1/4 cup large flaked coconut toasted

1 70 – 80% Dark Chocolate Bar broken into 1/2 inch sized squares. Or if you are a dark chocolate freak like me, you can use 85% or 90%.  Lindt is good or Green & Blacks

1-2 tsps coconut sugar (optional)

Note:  The darker chocolate tastes  even stronger when it is melted.  If you absolutely love dark chocolate, put on a bigger or darker piece but a little goes a long way!


Oven 350 degrees

  1.  In a non stick pan, toast the large coconut flakes till they begin to turn light brown on the edges, being careful not to let it burn.

  2.  With a hand mixer, blend the first 4 ingredients till combined.

  3. Add cocoa powder, baking powder and baking soda and mix well.

  4. Last, stir-in in the finely shredded coconut

  5. Drop by tablespoon full sized drops on a parchment paper lined baking sheet an inch or more apart.


  1. Bake for about 15  minutes or till just set.  Usually when you can smell them, they are ready to come out.

  2. As soon as they come out of the oven, place sheet on a cooling rack let them rest a few seconds.

  3.  Carefully place a chocolate square on each, then top with toasted coconut and sprinkle with coconut sugar, if desired.  Let cool another couple of minutes.

  4.  With a thin flat spatula, carefully remove from cookie sheet and let cool on rack.

  5.  The chocolate will melt and then set as the cookie cools.

I know it’s hard, but try and let them cool a little longer so the top sets well.  Or, if you just can’t hold back any longer, scarf them all down and laugh wildly as the melted chocolate runs all over your face and hands!  You’re a hot mess and you love it!