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Motivation & Inspiration, Recipes, Sweets & Treats Recipes, Uncategorized

Tracy’s Chocolate Chip Moxie Cookies

Dear Diary,

Sometimes specific people are placed in your life at just the right time. They bring with them something you might not have even known you needed. They are like a magical unicorn, you’re positive they don’t exist, and then there they are in front of you. I like to think these unicorns appear when either good karma circles back around or the universe is prepping me for something difficult in my future. Most likely it’s a combination of both.

I recently met one of these rare, magical unicorn type people and she came along with one of the most healthy, and more importantly, delicious cookie recipes. She not only sparked my new love for essential oils, she also helped me find my way back to my blog and the kitchen. These cookies are that good! If they can renew my passion for sending ripples of health and wellness out into the world, what can they do for others?

What makes these cookies so great? Simply put, it’s the marriage of flavors from key ingredients like coconut oil, pure maple syrup, vanilla extract, and cinnamon that set it apart from the cookie crowd. The moxie part is the health benefits…and I kind of love the word moxie. One way moxie is defined is the ability to face difficulty with spirit and courage. We all need moxie when it comes to our health and wellness. For some super-food moxie, this recipe calls for almond flour versus wheat flour which makes this cookie packed with protein, monounsaturated fats, and B vitamins.

Chocolate Chip Moxie Cookies

1/2 cup coconut oil

1/2 cup pure maple syrup


These 9 ingredients are what make Moxie Cookies amazing!

1 whole egg, 2 egg whites

2 teaspoons pure vanilla extract

3 cups almond flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 cup dark chocolate chips

Directions:  In a large mixing bowl, combine coconut oil and maple syrup. Mix with a hand mixer, add eggs and vanilla, blend well. In a separate bowl, combine almond flour, baking soda, salt, and cinnamon. Mix dry ingredients into wet ingredients 1/2 cup at a time. Stir in chocolate chips. Drop a heaping tablespoon full of cookie dough onto a cookie sheet and push down lightly to form a cookie shape. Dough will be more moist/sticky than dough made with other types of flour. Bake at 375 degrees for 12-14 minutes depending on size of cookie. Makes approximately 27 cookies.

Tips:  Do not use other types of “flour” as they do not interact the same with the moist ingredients. Believe me, I ran out of almond flour and tried to sub in half coconut flour…the result was a dry, bland cookie. Almond meal will give the cookies a more gritty texture, it’s best to use finely sifted almond flour. I have used Blue Diamond brand almond flour from Costco as well as Simply Balanced from Target with good results. I use Pink Himalayan sea salt, this is why the salt has a pink hue in the photo of ingredients. Any fine salt will work in this recipe. These cookies are high in protein with a good amount of healthy fats. They are a very satisfying snack and can be gluten free if the chocolate chips are switched out. I recently made a double batch and froze half of the cookies with good results on the texture.

Recipe used with permission from my magical unicorn friend, Tracy Schwartz. Thank you Tracy!

Fresh herbs can turn a so-so dish into a wow dish!
Recipes, Uncategorized, Vegetable Recipes

Fresh Herb Polenta with Mushrooms

Dear Diary,

Today I feel like the luckiest person in the world. I am writing to you from my new favorite spot in our little atrium herb and vegetable garden. When we moved in, the atrium was a dry dirt plot filled with overgrown plants. It was not an inviting place and had not been given any love for a long time. I knew it had so much potential and pictured fresh herbs, tomato and bell pepper plants, and beautiful flowers thriving. Now, with some sweat equity, help from my super handy Dad, and Pinterest, I am enjoying watching it grow.

One of my boys has been keeping a very close eye on the daily changes with our heirloom and yellow pear tomatoes as well as our orange and red bell peppers. We have picked leaves off of every fresh herb to smell them and he can now identify basil, mint, oregano, lemon thyme, and cilantro. I think it’s so important for children to learn about how food grows and to be able to prepare their own meals.

Herbs don’t just look and smell good. They also have a wealth of health benefits including protective polyphenols. Polyphenols are plant compounds with potent antioxidant and anti-inflammatory effects. With all these wonderful fresh herbs available, I decided to make a fresh herb polenta dish using other vegetables I had in the fridge. The herbs paired perfectly with polenta (also known as corn grits), goat cheese, zucchini and mushrooms. This recipe is versatile and a combination of fresh and dried herbs could easily be used depending on what is available. Bon Appetit!

Fresh Herb Polenta with Mushrooms

  • 3 cups water
  • 1 cup polenta (I used Bob’s Red Mill)
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 2 ounces Goat Cheese
  • 1 tablespoon grated parmesan cheese
  • Fresh herbs such as oregano, thyme, garlic chives, and basil
  • 2-3 cups Cremini Mushrooms, quartered
  • 2 small zucchini, cut slightly larger than mushrooms
  • 1/4 cup thinly sliced onion
  • 1-2 cloves garlic, crushed
  • 1 tablespoon olive oil
  • 2 tablespoons sweet marsala wine
  • 1/2 teaspoon ground black pepper

Directions: Cook polenta according the package directions for making “cereal.” Bring water to a boil, add polenta and salt. Reduce heat to medium-low and cook for 5-6 minutes stirring occasionally. Remove polenta from heat, cover, and let stand for a couple of minutes. Stir in butter, goat cheese, parmesan cheese, and chopped fresh herbs. Cover polenta to keep warm while prepping the vegetables. In a small skillet over medium heat, add olive oil, onion, garlic, mushrooms, and zucchini. Saute for 5-6 minutes and add wine and black pepper. Continue to saute until vegetables are tender. Serve vegetable mixture over the polenta and top with more fresh herbs, goat cheese salt and pepper if desired.