Chocolate, it just makes life better. Well, in this JNY Fun With Food Blog we make a chocolate favorite even better with some healthy hacks: avocado, coconut oil and maple syrup. I first tasted these delightful little nuggets at a local yoga retreat (check out Centerpeace Yoga) and they are so yummy! I love surprising my students at Lifesource Yoga with these and baking them up with my PEACE Retreat peeps. Try your hand at them and let me know what your taste buds think.
Happy Snacking!
Ingredients:
- 1 and 1/2 cups All Purpose Flour (gluten-free all purpose works or brown rice flour)
- 3/4 cup cocoa powder
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 avocado, pitted, peeled and diced
- 3/4 c non-dairy milk (I use almond)
- 3/4 cup pure maple syrup
- 1/3 cup coconut oil (melted)
- 2 teaspoons vanilla extract
- 1 cup dark chocolate chips (use vegan if preferred)
Instructions:
- Preheat oven to 350 degrees F. Line 12 cup muffin pan (I like to make minis!) with paper liners or use coconut oil and a bit of flour to reduce sticking.
- In a large bowl mix together flour, cocoa powder, baking soda, baking powder and salt.
- In a blender or food processor puree together the avocado, milk, oil, maple syrup and vanilla extract.
- Stir the wet ingredients into the dry. Do not over mix.
- Divide batter into muffin pans. Bake regular muffins for 20-25 minutes. Bake minis for 10-12. In both cases use a toothpick to test doneness. It should come out clean when baked fully.
- Remove muffins from oven and let cool in the pan on a wire cooling rack for 5 minutes. Lastly remove muffins from the pan and allow to cool completely. Enjoy!


I see an example of this over and over again when I teach. One of the most challenging things for students to do is stand in five-pointed star pose (standing with wide legs, arms extended with a tall posture) taking up the space they inhabit. People share feeling awkward, guilty, ashamed, anxious even angry when encouraged to hang out there in their fullness. This is not surprising given that we’re conditioned through our patriarchal systems to fear our innate awesomeness, to play small, to make others feel good but dare not do so for ourselves. We fertilize these toxic seeds of faulty beliefs by constantly “working on ourselves.” Instead, live from the basic yogic tenant that there’s actually no separation between us and God (Source, Spirit, Light-whatever you want to call it). How then would you approach things that enhance that lovin’ feeling?
Yes, hummus makes me happy along with a million other things in this beautiful life but we’ll just cover hummus in this blog. I never thought I’d be one to make it at home but I recently married another avid hummus eater and two of the four kids between us love the stuff too. We also get tons of amazing garlic and onions from our farm share and like to limit our plastic use as much as possible. I usually buy dried chickpeas in bulk but you can use canned ones just as well. If you do the dried (which are cheaper by the way) simply soak them overnight then boil till nice and soft. Here’s the rest of the ingredients of this delicious, healthy snack packed with protein, fiber, phytonutrients and flavor!
Summer brings many wonderful things; sunshine, flowers, butterflies, good times and lots of fresh food. An easy thing to grow at home or find at your local Farmer’s Market is fresh basil. Packed with antioxidants and phenolics, this culinary herb is a rich source of vitamin K, zinc, calcium, magnesium, potassium and dietary fiber. In this blog I show you how to turn a bunch of basil into a delicious sauce for pasta, sandwiches, soups and more. Basil is also:
Pesto pairs basil with another fabulous food: garlic. Known for it’s cardio protective properties, immune boosting and more, garlic adds a beautiful bite to this recipe. Store your pesto in a Mason jar like in the pic above for up to 3 days in the fridge or freeze for longer storage. Click below to make some magic with me!



