Finger-licking, Stupidly Yummy Chocolate Pudding with Whipped Coconut Cream...and it's good for you!

Sitting at my computer with a belly so full from this pudding it's hard to breath, but so worth it. I wondered what to call this. I thought about how I licked the spoon two, three, eight-hundred times, then dug my whole fist into the blender to scrape out every last little drop. The whipped coconut beaters got licked before they were even off the blender (luckily I still had enough wits about me to unplug it before my tongue met the wrath that my morning eggs do). I thought I was in heaven at this point, but then, my spoon of chocolate fell into the whipped coconut cream and it was like I stepped into the VIP cloud.

Yes, it's that good. And the best part is that I don't even feel guilty- it's all good, clean food! We are talking avocado, raw cacao powder and coconut milk. No refined sugar, no funny chemicals or preservatives, no gluten, not even any dairy. Disclaimer- this should still be considered a treat and not eaten every day because we are still adding in natural sweeteners, and even those need to be kept in check. Plus if you eat anything every day it's will lose its appeal.

Cauliflower Rice with Middle Eastern Flare

January is the time of year to clean up our eating, ease up on our digestion system and undo some of that Holiday heaviness. Clean doesn't mean flavorless. Let me say that again - clean doesn't mean flavorless. It does mean you have to get creative.

Take a head of cauliflower- a very simple vegetable that can become a vessel to absorb other flavors. It's a great to thicken soups and even make a cheesy sauce out of. Today we are letting the cauliflower come alive with the addition of dried apricots for sweetness and toasted almonds for crunch.

It's so simple yet so satisfying and delicious. Perfect on it's own or serve it as a backdrop with grilled meats or a Moroccan tagine. Eat up, be delicious and get happy with no deprivation. The best part that you could use this happy healthy recipe year round!

Mashed Guac-mmus Lettuce Wrap

Looking for a simple, fresh lunch or snack that is healthy, tasty and fresh? This little number is yummy and crunchy and filled with healthy fats and protein.  I created these guacamole and chickpea wraps for one of my detoxes and I've been making them ever since.

Chick peas are only 23 percent protein; combine with other beans, rice or sunflower seeds to make a complete protein. In this recipe we use seeds, but add rice or beans as you see fit.

Make each wrap your own by adding in additional nuts or seeds or whatever veggies are in your fridge; chop up or grate zucchini, beets, onions or fennel.. Try serving atop a bed of brown rice for a complete meal.

Enjoy your happy healthy meal and then go do something with all your new found energy!

Cranberry Chocolate BBQ Sauce

Fall weather is fast approaching and I'm trying to enjoy every ounce of my grill before the snow starts. That mean the flames are kicking and the sauce is has to match. Barbecue sauce recipes typically have a ketchup base. Condiments like ketchup are a hidden playground for sugar and sodium, not to mention loaded with coloring and preservatives. All these items can trigger inflammation in our bodies (puffiness and pain aside, this leads to serious disease.)

So what's a gal to do when when the BBQ hankering kicks in?? Get creative!

Luckily I happened to attended a Cranberry Festival over the weekend and came home with a 5 pound box of fresh cranberries. I couldn't resist using the cranberries as the base of my sauce.

Mole flavors started to speak to me so I used raw cacao to give the sauce depth. Horseradish and harissa bring on the lingering heat of the sauce. Once it's all cooked and blended  it becomes rich, silky, dark and tangy with a hint of spice.

You can add more spice for more heat or additional cranberries for more berry notes- make it your own before grilling season is over. This recipe is a Happy and Healthy winner!

Avocado Citrus Salad

I created these adorable little devils when catering a baby shower recently- not only are they healthy and delish, but they are super gorgeous and perfect for a brunch appetizer.

Let's get something out of the way - Avocado is GOOD fat! It lubricates the body

keeping your hearth healthy and brain running efficiently. The avocado helps fight inflammation as well and is known to help with arthritis in particular.

No cooking required, just whisk, cut and assemble. Eat healthy, get happy!

Poached and Roasted Spicy Cauliflower with Whipped Avocado Hummus

Cauliflower may not be the sexiest vegetable out there but it has its moments; this is one of them.

Poached in a spicy, lemony broth, then roasted till crispy on the edges, kissed with salt and then dredged through a luscious avocado hummus- it is to die for.

The original recipe came from Epicurious but it didn't work for me. I needed to remove all the dairy and wine (damn detox), which comprised a lot of the ingredients. But this gave me the perfect opportunity to recreate this recipe into one that is simply divine and healthy! Dave isn't a cauliflower fan but he gave this two thumbs up; actually thought there was cheese in it because it was so rich and fulfilling. We ate the entire head of cauliflower standing at the counter, with the photo lights still on.

Cauliflower is rich in nutrients (vitamins B's & C, fiber and folic acid) and, even though I don't believe in calorie counting, this in low in them. The olive oil and avocado fill you up with good fat and the chickpeas sneak in protein.

When you bring the cauliflower out of the oven set it right on the table, it sizzles and bubbles and creates this enticing suspense. The tender stems with a just the right amount of crunch from the roasted edges will make everyone go wild!

Serve this Fat and Happy delectable showpiece at your next dinner party and be prepared to share the recipe.

Fall Endive Cup: Butternut Squash and Apple Salad with Maple Balsamic Dressing

I received a call to cater a Women's Health event recently; how could I say no too an opportunity to whip up healthy delicious food for a group that would totally appreciate it?

This Fall-filled Endive Cup was the hit of the night! For the event I used endive cups (see the images at the bottom of this page); you can see I used kale leaves for these photos, butter lettuce would work really well too. Kale is NOT for everyone so go with what you like. You could even toss this with lettuce or spinach and serve as a side salad (would be perfect on your Thanksgiving table.)

Roasted butternut squash just pairs so well with fresh apple. The maple balsamic dressing screams warm fall flavors with a breeze of sweetness. Since maple syrup is derived from nature, it offers nutrients like iron, calcium and zinc with fewer calories than refined sugar which is void of any nutritional content. Maple syrup also has a low glycemic index making it ideal for those with diabetes.

Try these super yummy Fat and Happy squash and apple filled lettuce cups, it's a healthy way to enjoy the fall goods.

Olive Oil Poached Orange Tomatoes with Honey Goat Cheese

This recipe is now at Happy Eats Healthy

Olive Oil Poached Orange Tomatoes with Honey Goat Cheese

Squash and Pea Shoot Salad Bruschetta

Bruschetta is nothing more than a good piece of bread acting as a vessel for some yummy toppings. You almost can't go wrong with any combination you put together.

Today I pair the long awaited butternut squash with a light radish and pea shoot salad for a lovely Summer meets Fall version. Rounding out the flavors is the orange parsley dressing. It's light yet hearty, soft and crunchy all in one bite. Delicious.

This is definitely a 'use a fork and knife' brushetta over a simple 'pick it up and take a bite' one and that just adds to the dishs' depth and character.

Try this out as a plated appetizer or salad course at your next dinner party- you'll get some well deserved Fat and Happy kudos!

Garlic Roasted Squash Grilled Cheese

It's that time of year when my backpack starts to get real heavy. Not from schoolbooks but from squash and pumpkins! Nothing says fall more then seeds roasting in the oven.

Roast a squash and you will have the base for a variety of meals from squash soup to ravioli. Today's recipe takes a classic grilled cheese and ups the ante by adding in garlic roasted squash. It's a perfect dish for left over squash or try it with pumpkin too.

Use any squash you prefer, I had butternut squash on hand. It's low in fat, filled with fiber and offers significant amounts of potassium  (important for bone health) and vitamin B6 (essential for the proper functioning of both the nervous and immune systems.)

Add a squash to your shopping  bag and lift from your legs, not your back for this gooey, delectable Fat and Happy sandwich.

Easy Peanut Butter, Banana, Chocolate Bites

Eating healthy deserves a treat beyond an organic carrot. And it doesn't mean creamy, yummy desserts and snacks have to go by the way side.

This isn't necessarily new, but still worth a second look. A simple banana slice topped with nut butter and a little dollop of chocolate. If you are feeling really sassy, try topping with a little salt or cocoa nibs.

Eating these right away offers a decadent, creamy and satisfying bite. Store in the freezer if you enjoy frozen bananas.

Treat yourself to something healthy with these Fat and Happy Peanut Butter, Chocolate, Banana Bites.

Quinoa, Mushroom and Grape Stuffed Pepper

Last week I posted this Warm Squash and Kale Superfood Salad recipe that involved making a brown rice, quinoa, lentil mix; I use this mix as a base to a lot of recipes. The amount left over from that salad recipe will leave you with extra mix to work with; this recipe is great way to use up that left over grain mixture. Of course, you can make a new batch or just use one grain instead of all three; it's versatile so do what works best for you.

What's different about this recipe from other stuffed peppers is adding grapes just before baking them. Roasted grapes turn slightly sweetened, like a raisin, without being hard and dry. It's a burst of unexpected flavor. Make the stuffing ahead of time, and then just stuff and bake when ready. 

Left overs are not a problem when you get creative and these Mushroom and Grape Stuffed Peppers are healthy and delicious.

Recipe Swap: Pork-Stuffed Bread with Cherry Relish

The monthly Recipe Swap challenges a group of bloggers to recreate an old recipe by varying the ingredients or method. These recipes are chosen from old hymnals, pioneer journals and treasured recipe books; often they are quite intriguing. Take this month's recipe for example -  pork fruit cake. The recipe literally says to mix all the ingredients (a pound of pork and a pound of currants) and then bake very slowly. Priceless.


My recipe goal is to stick with most of the original ingredients while messing with the method. But wanting to be somewhat true to the original recipe, I wanted the pork to be encased in bread. Steamed buns were calling out. But I had an overload of Asian food leading up to my weekend cooking. So I decided to stuff the pork into fresh bread loaf and use the fruit aspect as a compote on the side.

I have to admit, time got away from me and and in a rare moment of weakness I decided to purchase the bread rather than make it from scratch. The baking gods wouldn't allow it - there was no frozen bread dough to be found. I was meant to make it from scratch. So I set my alarm for early and kneaded my way through it.

What did I end up with? Exactly what it sounds like. Luscious pulled pork wrapped in warm, buttery, crunchy, doughy bread with a titillating spicy, fruity relish. Freaking yummy! Seriously.

There is life in those old recipes yet, you just gotta make them yours. Make this delicious Fat and Happy pork bread in the mean time.

Flavored Popcorn

A close friend is marking half a century. Friends and family from all parts of her life are coming together to celebrate with an evening of elegant picnicking and lighthearted roastings.

I struggled with what dish to bring that was carefree, simple to pack and move around and that stands up to the weather. To add to that, I was given her AARP card that showed up in the mail to do something creative with. Let me deviate from the recipe for a moment to say we are talking about a women who has a better body than any one half her age, stunning looks and has the fun attitude to go with it it all. Simply Fabulous!

Somehow I landed on the idea of making serving bowls out of copies of her AARP card. From there, it was easy to come up with a snack to fill those paper bowls - flavored popcorn.

Two easy recipes but wildy different in taste. The Parmesan and Oregano Popcorn is rich and buttery while the Indian Spice Popcorn is exotic and finger licking good.

Everyone loves popcorn and these are fun, simple favors for all fat and happy ages.

Crispy Microwave Potato and Turnip Chips

January is moving along at a clip, everyone is settling back into the routine and there is a good chance your resolution to eat lighter is already waning. You can barely even get those egg whites in your mouth anymore, much less swallow them.

For me it's all about crunchy snacks - the very things that are often the worst options. So when I find a new trick that is crunchy, simple to make and light - I'm all in!

Admittedly, the word 'microwave' in the title of this post is a complete rarity. I would even go so far to as to say you may never see it here again. But I have to admit, this technique that has been floating around the internet for the past few years actually works. And works well!

Pepita and Sunflower Seed Snack Mix

I'm an eater.  Much like a horse, if left to my own devises, I would eat until my stomach blew up.

To help combat overeating at meals I plan out snacks to have mini meals throughout the day; eating 5-6 mini meals keeps your metabolism going and is a healthier option than a few large meals. While eating this way keeps your metabolism revved up, it's a commitment that takes planning.

This seed snack mix is a super simple healthy recipe to put together, it's all the tastes and textures you want in a snack-- sweet, salty and crunchy.  The addition of flax seed helps with cholesterol levels and keeps your digestion system working well too.

Take this sweet and salty treat beyond a snack - try it as a breakfast granola over yogurt or sprinkle on your ice cream for a little crunch addition.  However you decide to enjoy it, this is one snack that you'll look forward to all day and will help keep you from grazing the pastures.  Commit to being fat and happy without an exploding stomach!


Tips and Techniques:  Store this in an air-tight container for up to 2 weeks. This is also a great give away for holidays or party favors- just fill a cellophane bag and tie with a colorful ribbon.

Sunflower and Pepita Snack Mix

1/2 cup raw Sunflower Seeds
1/2 cup raw Pepita Seeds
1 Tbls flax seed
2 Tbls maple syrup
1/4 cup Dried blueberries
1/4 cup Banana chips (optional)
a few pinches of course salt

Toss the sunflower, pepita and flax seeds in a bowl with the maple syrup, stir well to coat all the seeds.  Pour onto a cookie sheet lined with parchment paper, spread thin. Sprinkle with the course salt.

Bake at 400 degrees for about 15 minutes, it's really just long enough to roast the nuts.  Keep a close eye on them to avoid burning.

Remove from the oven, cool.

Once cooled, break apart the seeds.  Add in the blueberries and the banana chips, toss to mix.

Banana Caramel Ice Cream with Chocolate Covered Pretzels

Did you read my post about the Almond Cherry Ice Cream with Chocolate Swirl?

The short story is that the temperature was below zero and I wanted ice cream. Not being able to decide between two flavors- I choose to make two.

Take 1/3 of the base from the Almond Cherry Ice Cream, and continue below. (If you decide to only make one ice cream, use the whole base of the custard from that recipe, and double the ingredients below.

A couple of items to note- if you're making your own chocolate covered pretzels, you need to fully cover the pretzels in chocolate or they will get soft. Also, add lots of salt on top to for that great sweet-salt mix!


Banana Caramel Ice Cream with Chocolate Covered Pretzels

Take 1/3 of the custard mixture from the Almond Cherry Chocolate Ice Cream.

In a blender, add 2 ripe bananas and blend until smooth. Add in the custard and blend for a few seconds. Pour into your ice cream maker and continue as manufacturers directions.

Have about 1/2 cup of creamy caramel and about 10 chocolate covered pretzels ready. You can use jarred caramel, but I have a super fantastic - foolproof caramel recipe here!

As you put the ice cream into a container for your freeze, add the caramel swirl. Simply place a big scoop of ice cream in the container, and then drizzle it with caramel and and chocolate covered pretzels. Now add another layer of ice cream and another drizzle of caramel and chocolate covered pretzels. Continue in this manner until complete. Enjoy!

The chocolate covered pretzels:
You must completely cover the pretzels in chocolate and then salt them- I used my pink salt for this. If you don't totally cover these pretzels in hardened chocolate, they will begin to soften in the ice cream. Just melt some chocolate chips, (don't add cream or anything, as you want the chocolate to be hard) dip the pretzels in the chocolate, shake, and place on a piece of wax paper. Sprinkle heavily with larger salt crystals.

Cashew Butter with Pistachio Oil

I received another strange ingredient recently thanks to our good friends Aaron and Alina, this time it was Pure Pistachio Oil. It's a wonderful, delicate oil with a decidedly green hue to it.

Pistachio oil is not really meant to be cooked with- it's better to use this oil in fresh ingredient recipes; say a salad vinaigrette or a drizzle on a freshly grilled salmon.

Or in cashew butter! I originally created this recipe because I was half way through a cookie recipe before I realized we were out of peanut butter. Yet another reason to lay out all your ingredients ahead of time... It worked perfect in the recipe and gave the cookies a subtle change over regular PB.

Use this cashew butter just like your normal shelf peanut butter- on toast or celery, or in recipes like cookies! It's healthy -in that good fat sort of way that nuts are healthy, plus it doesn't have all the preservatives and funny ingredients regular PB has.

Try it out; it's fun, simple and tasty! If you don't have Pistachio oil, I have made this with walnut oil as well.
If you come across an ingredient you have not cooked with before- send it my way and let me create a recipe for you! Then we'll be fat and happy together!

Pistachio Oil Cashew Butter
1 cup cashews
pinch of salt, (I used pink salt)
2 tsp of sugar
2 tbls pistachio oil (roughly)

Place cashews, salt, sugar and 1 tbls of pistachio oil in a blender. Blend on high, you will need to stop the blender once in a while to push down the sides. The blending process is going to take 5-10 minutes. Add a few more drops of oil at a time if you need to thin it out; it is still going to be slightly runnier than a shelf peanut butter. Enjoy!

Homemade Semolina Crackers

If you haven't noticed my pattern, I am all about making everything from scratch. There is so much satisfaction that comes from this process- the feeling of getting your hands into dough, mixing and shaping and creating something edible from raw ingredients; beside the fact that it just tastes better! My friend Carolyn agrees with this approach as well so we share stories and recipes and dissect when something works well and when something doesn't! Carolyn makes ricotta cheese from scratch so I can't wait to try that, but she showed me this recipe, which she found at 101 cookbooks. (great site, good photography) and thought I should give them a whirl.

After reading this recipe, I was quite intrigued because this cracker recipe is so extremely similar to my homemade flatbread recipe. Testing this recipe was high on my priority list.

Getting out of work late I had missed my yoga class so I phoned Dave. It was a gorgeous spring night, one of the first nights warm enough to sit out on the patio and watch the setting sun shimmer against the downtown skyline. It was decided that Dave would stop by the liquor store on the way home for drinks, I would make snacks and we would meet on the patio. I arrived home to find a completely empty cupboard. What a perfect time try out the cracker recipe!

It's a very simple recipe, comes together in minutes; even faster if you use a mixer (I used more of a pasta method, mixing everything on the counter.) I separated the dough into 16 balls to rest, then after letting the dough rest, rather than use a rolling pin I opted for the pasta machine. You really want consistency on these crackers for even baking- while rolling by hand is fun and builds muscle, it is not as reliable. I found I was able to roll each section into a strip, and then cut similar shapes each time.

For each section of dough I used various toppings on the crackers; basic salt and pepper, lemon and lime zest, cumin and chili and garlic topping. I also used Pink Salt, from my strange ingredients, on some too! The crackers look rustic and homemade and beg for you eat them. They are not overly flavorful, but it's a cracker, pair it with nice cheese and salami's or make a dip. They were perfect for the patio snacks and drinks and Dave loved them.

The process can be considered slightly time consuming; keep this in mind if you plan to make these for a party as you might want to do these a day ahead or in the morning. Keep them covered and out of sight or you might just eat the whole batch before the guests arrive!


1 1/2 cups white or whole wheat flour
1 1/2 cups semolina flour
1 tsp salt
1 cup warm water
1/3 cup extra virgin olive oil

You can mix this in a stand mixer or by hand, which is how I mix. Place all dry ingredients in a bowl and mix with a fork. Add the EVOO then slowly add the water. Depending on the day and the humidity, you may need a little more or a little less water. You can always add more flour if you ended up with too much water and the dough is too sticky to work with, keep in mind the dough will be slightly sticky. Place the dough on a floured surface and knead for a few minutes. Now the dough needs to rest for about 30 minutes. Cut or pull the dough apart into small balls, I ended up with 16 of them. Brush each dough ball with EVOO and cover with plastic wrap and a damp kitchen towel.
If you're using a stand mixer, simply start with the dry ingredients and add the wet, letting the mixer do the kneading for you.

Preheat your oven to about 450 degrees. You can roll your dough by hand or use a pasta machine, which is how did it. Then simply cut the shapes you want, season with your favorite spices and bake until golden brown. Simple salt is just fine as this is a simple cracker. But feel free to experiment with hot pepper or even a little ginger! There are no mistakes here, just depends on your flavor preference. You will wow friends with something you made from scratch; be careful though - you just may get addicted to scratch baking! Now sit back and admire your hard work, munch on a cracker, sip on something fruity and just be fat and happy!

Lavender, Wine and Olive Oil Cookie

We've all heard the term 'Opposites Attract'. And we can probably all agree that this is true; but the real question is do they actually belong together? Seriously, think of a couple friend you know that are complete opposites- how long have they been together and/or how long did this last?

I worked for a dating agency once upon a time and let's just say I witnessed crazy experiences.

Overall, I can sum it up like this: people are set in their ways and refuse to go beyond what they think they want which causes a dating rut. Huge mistake, but what do I know? Dave and I have only been together for two weeks! 

So what does this have to do with cookies? Well, I've got a cookie that not only falls under the 'opposites attract' category (olive oil, wine and cookie) but also shatters the cookie rut (you know what I'm talking about: this is the type of cookie I like and I always eat it and cookies should be chocolate and gooey or crunchy or sweet..all of those ruts!)

Take some olive oil, add some wine, a little flour and sugar and you've got a fabulous cookie! Not kidding. Dave thought I was crazy ... until he ate one. Then he ate another, then another and then as he shoved another in his mouth he mumbled that he was addicted to these cookies. The addition of the dried lavender makes this by far my favorite strange ingredients recipe yet.

How does it taste? It has a nice personality. Not too crunchy, not too chewy. It's been described as a sweeter pizza dough. I put it together with a nice olive and cheese platter with a dry red wine, but it could easily be an after dinner cookie with coffee.

So what was my point with all the dating jargon? I'm simply saying that maybe sometimes it's true - not only do opposites attract, but sometimes really do belong together and I'm asking you to step outside of your cookie rut and try something new. I know it might be asking a lot, but think of it this way - unlike a blind date, if you don't like it- you can spit it out! Mix, bake, eat, kiss and most of all - be fat and happy!

Tips and Techniques: You can omit the dried lavender and still have a great red wine cookie.  Do use dried lavender over fresh to avoid picking the buds from the flowers. I sprinkled the pink salt on top which lent itself more to a cheese platter taste. You may want to omit this for a straight sweeter cookie.


Lavender, Wine and Olive Oil Cookie

2 1/2 cups flour
1/2 tsp baking powder
1/8 tsp salt
1/8 tsp fresh ground black pepper
1- 2 tsp dried lavender
3/4 cup sugar
2 eggs
1/2 cup olive oil, plus some for the cookie sheet
1/4 cup dry red wine

Preheat the oven to 375 degrees. Combine the dry ingredients in one bowl, then the wet ingredients in a separate bowl; mix together - just enough so everything is combined, don't over beat. If the dough seems to thick, add a few more tablespoons of red wine.

Drop by the spoonful onto a lightly oiled cookie sheet or a sheet lined with parchment paper. Use a small glass and push down slightly, lightly sprinkle with course salt and dried lavender.  Bake until lightly browned, about 15 minutes. Note-  If you want these to be more sweet than savory, skip the salt on top.

Let me know how they turned out for you. I got rave reviews on these!!