Treat Yourself...Right

In search of an indulging treat that you don't have to feel guilty about eating, or giving the kiddies?

Chew on this - a healthy, rich, coconutty, chocolatey cookie made with my new favorite ingredient to cook with - coconut oil.

This oil is INSANELY good for you (among its areas of specialty, skin and hair enhancement, immune health and disease prevention, weight control, yadi yadi yada). And with its butter-like texture, who knew saying "SEE YA!" to our fattening foe would be so easy?


I love things that are good and good for you...feels like I won something :)

Guilt-free Chocolate Coconut Cookies 

(yield: 1 dozen cookies)

1/4 cup unrefined extra-virgin coconut oil

3/4 cup dark brown sugar

1 egg

3/4 cup whole wheat flour

1/4 cup dutch-processed cocoa powder

1/4 tsp salt

1/2 tsp baking soda

1/4 cup bittersweet chocolate, chopped

Non-stick cooking spray

Preheat oven to 350 degrees Fahrenheit. Spray a large cookie sheet with non-stick cooking spray.

Cream together coconut oil and brown sugar (use an electric mixer if you've got one). Stir in the egg, and mix until smooth. In a separate bowl combine flour, cocoa powder, salt, and baking soda. Add dry mixture to the egg mixture in three increments, mixing just until combined. Stir in the chopped chocolate.

Scoop heaping tablespoonfuls of the batter and roll  into balls. Place on cookie sheet, making sure to leave enough room between each cookie. Bake 10-12 minutes. Transfer to a wire rack or plate and let cool.

From Eh to Oh Yeah!

Dumping the white rice that is always left over after Chinese takeout dinners does not sit well with me.

I've tried extending its life in the past by refrigerating and convincing myself that it will make an excellent side. Unfortunately, after just a few hours in the fridge the rice was rendered neither excellent, nor remotely palatable (though if ground up into a paste, it would probably make for good putty to fill the cracks in your walls).


So the last time I was left with a mountain of bland white rice, I knew something had to be done. So much potential to be great, this was not the end of the road for this rice.

What I made was a stark contrast to the bland that this rice had once been. I termed it "Jazzy" Pilaf.

Jazzy Pilaf

(yield: 5-6 servings)

1/3 cup canola oil

1 cinnamon stick, broken in half

1 tbsp nigella seeds

1 tbsp whole cumin seeds

1 tbsp whole coriander seeds

4 cloves garlic, smashed

3 scallions, thinly sliced  

2 tsp crushed red pepper flakes

1 cup garbanzo beans

5 cups cooked white rice (you can use brown rice for a healthier alternative)

salt, as needed

Place oil, cinnamon stick, nigella seeds, cumin seeds, coriander seeds, garlic, white parts of the scallions (reserving the green parts for garnish), and red pepper flakes into a large, deep saute pan or wok over medium-low heat. Let the oil slowly come to a simmer, and get infused with all the spices. Add garbanzo beans, and saute 1-2 minutes.

Add the rice and mix well to distribute the oil and spices. Season to taste with salt. Remove cinnamon stick and garlic. Garnish with reserved scallions, and serve.