Whole Foods Market

Chocolate Zucchini Bread

  Be a star this summer when you bring this incredibly delicious yet healthy treat to picnics as a dessert.

Who will be expecting zucchini, a favorite summer veggie, and chocolate together?!



It also makes an awesome, super quick breakfast paired with a hard-boiled egg on busy, summer mornings.


I snagged this recipe from Whole Foods but changed it up a bit by using whole-wheat flour, maple syrup instead of sugar, coconut oil instead of canola, extra zucchini and dark chocolate chips. I also eliminated the agave syrup they listed because I don't think it's any different from high-fructose corn syrup NOR is it a local ingredient. And it was already sweet enough.

You can make this as a loaf, slice it and add some butter on top (omg) or make it into muffins and dust with some raw cacao powder. Just have fun and try not to eat the whole thing in two days, like we did. Whoops!



Ingredients 1 1/3 cups whole wheat flour 2/3 cup maple syrup 1/2 cup raw cacao powder 1 tsp ground cinnamon 1/2 tsp ground cloves 3/4 tsp baking powder 1/2 tsp baking soda 1/8 tsp salt 1/4 cup almond milk 1 egg 2 Tbsp coconut oil 1 tsp vanilla extract 2 cups shredded zucchini 3/4 cup dark chocolate chips

Instructions 1) Preheat oven to 350 degrees F. Coat 9" x 5" pan with real butter (not the recommended cooking spray) or line muffin tin with paper liners. 2) In a large bowl, whisk together flour, maple syrup, cacao, cinnamon, cloves, baking powder, baking soda and salt. 3) In a small bowl, whisk together milk, egg, oil and vanilla. Stir into dry ingredients. Fold in zucchini and chocolate chips. Pour into baking pan or muffin tin. 4) Bake until toothpick inserted comes out clean, 35-45 minutes. Cool 10 minutes. Remove and cool on rack.


ENJOY THE HECK out of this awesomeness!


"Hurricane Sandy" Cocoa Oat Truffles



I've had this recipe from Whole Foods Market sitting on my counter for, oh, I don't know, maybe a month?

Nothing like a little restlessness and impending hurricane-bound cabin fever to get a guy in the kitchen! No day like today to make something that doesn't require a fridge to keep it tasty. ;) I added a few additional ingredients but have to give credit where credit's due. Thanks, WFM. ;)

Remember: ORGANIC ingredients are always your best bet. 



1 cup rolled oats

1 cup finely chopped pitted dates

1/4 cup unsweetened cocoa powder, divided (I used raw cacao by Navitas)

1/2 cup almond butter

1/4 raisins

1/4 cup roasted, salted pumpkin seeds

2 tsp. pure vanilla extract

pinch nutmeg pinch cinnamon

hint: you want to use a food processor that is bigger than the 21-ounce machine I used. When everything didn't fit, I tried to use my Vitamix and learned something: Vitamix machines don't make good food processors.


1) Place oats in a food processor and process until finely ground.

2) Add dates, cocoa, almond butter, vanilla, nutmeg and cinnamon and process together until finely ground and sticking together.

3) Roll into balls in your palms about 2 tsp each, pressing firmly so the mixture stays together.

4) Place remaining cocoa on a shallow plate and roll each ball into the powder. (I skipped this step because I was tired and there's a hurricane coming).


Turkey Chili Verde with Butternut Squash, Chickpeas--and KALE!

The title of this recipe/post could have also been called: "Don't Have Tomatillo Salsa? Ok. Make Something Up Instead."

Because I worked a long day and I was tired, I forgot to pick up one crucial ingredient for this recipe created by Whole Foods Market. Good thing I'm a health coach. Here's what I know:

1) I know my way around a kitchen and can create an alternative on the spot.

2) I know that you don't always have to follow the rules to the letter. You can depart from convention.

So here's the recipe.

And here's my lesson from cooking it: if you don't have what you need, shake it off. Just use something else and consider that resiliency your success.

Turkey Chili Verde with butternut squash and chickpeas

prep time: 15 minutes total time: 45 minutes


2 Tablespoons olive oil

1 pound ground turkey, dark meat

1 yellow onion, chopped

1 large poblano pepper, stemmed, seeded and chopped

1 1/2 teaspoons dried oregano

4 cloves garlic, minced (a natural cold and flu fighter!)

1 (15 ounce) can garbanzo beans, drained and rinsed

1 cup tomatillo salsa (or plain diced tomatoes with 1 Tablespoon of cumin, which was what I used instead)

2 cups butternut squash, peeled and cubed

1/2 cup fresh cilantro, chopped

4 Tablespoons sour cream**

2 cups fresh red or green kale, chopped


1)  Oil in a large heavy pot over medium heat. Add turkey; saute until turkey is cooked, about 6 minutes. Add onion, chile pepper and oregano; continue to cook for 2 to 3 minutes.

2) Add garlic, chickpeas, salsa and squash. Cover, reduce heat to medium-low and simmer until squash is tender, stirring occasionally, for 12 to 15 minutes.

3) Uncover and continue to simmer for 4-5 minutes. Stir in cilantro. Serve in bowls topped with a dollop of sour cream. Add sea salt and pepper to taste.**kale isn't an ingredient in the original recipe but check out this post I wrote about adding greens to anything: The Missing Ingredient: GREENS!