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Banana Peanut Butter Cookies {GF + healthy}

Every once in awhile, I just want a cookie. But not one that makes me feel awful. I am of the belief that real-food goodness + satisfying sweet treats CAN be created with ease. However, more often than not, when searching for recipes, I never find just one that 100% completely satisfies my real-food requirements. So, in the end, I usually create my own — enter these delightful Banana Peanut Butter Cookies. Gluten-free and a healthy option for a sweet treat, might I add. Enjoy!

DRY Ingredients::
– 1+3/4 cup brown rice flour [you could also use almond flour – but sub out 2 Tbls. of the flour for coconut flour]
– 1/4 c.+ 2 Tbls.  ground flaxseed
– 1 tsp. baking soda
– Sprinkles of salt

WET Ingredients:
– 1 older banana
– 1/2 c. maple syrup
– 1/2 c. applesauce [I make my own – just boil an slightly chopped apple with enough water in bottom of pan to cover the bottom, then blend in a food processor]
– 2 tsp. pure organic vanilla extract
– 1 c. peanut butter

#1: Mix dry ingredients together in a separate bowl [not your electric mixing bowl].
#2: Mix wet ingredients together in the electric mixing bowl.
#3: Add dry to wet ingredients gradually to mix well.
#4: Add 1/2 cup oats {if you’re intolerant to gluten, be sure to use GF oats} and 1/2 c. 65%+ dark chocolate chips.
#5: Place a sheet of parchment paper down on a baking sheet and place cookie batter on top. Bake at 375 for 10-12 minutes or to desired doneness! Side Note: cookies can be shaped as desired — I just “dropped” them on the cookie sheet.

If you like this recipe — share the love with your friends + family! And if YOU have any recipe [an old family favorite, comfort food or one you saw/ate somewhere] that you’d like “health-ified”, send it to me {} and I’ll see what I can do!

Have Your Guests Salivating this Super Bowl…

Since the blog posts this week have been such a hit [thanks to you!], I thought I’d keep the momentum going and round up some awesome recipes to have your guests salivating this year. You don’t even have to tell them our little secret – that they’ll be enjoying foods that are 100% Macks Mo, real food approved, matching flavor with downright good-for-you-goodness. Talk about a touchdown!

Too cheesy? Okay, let’s get to these recipes. I am so excited to share this first one with you. It’s been such a hit in our #momentumchallenge that I just HAD to share it with you. As a dinner recipe, we serve it up over spaghetti squash, but for the big game, you can serve the sauce & meatballs app-style with toothpicks!

meatballs superbowlINDIAN CURRY MEATBALLS
1 package organic, ground turkey
2 apples, cored & sliced into *small* pieces
1 onion, chopped finely
1 egg, beaten
MEATBALL SPICES: 1 Tbls. curry powder + 2 tsp. each of ground ginger & turmeric
1 (28 oz.) can of San Marzano diced tomatoes
4 cloves of garlic, chopped finely
1/4 cup olive oil
1 (15 oz.) can organic, coconut milk
SAUCE SPICES: 1 Tbls. each: dried curry, oregano + basil and 1 tsp. each of thyme and red pepper flakes

#1: Preheat oven to 375 degrees.
#2: Prepare and chop vegetables and fruit.
#3: Sauté onion & apple in 1 Tbls. butter (or olive oil) for 3 minutes to soften.
#4: TO MAKE SAUCE: Open the can of tomatoes and have those handy. Add garlic and olive oil to a large sautoir pan and cook for 1 minute or so, then add tomatoes to stop the cooking (make sure not to burn garlic). Then add the SAUCE spices + coconut milk and cover, simmering on low for 30 minutes.
#5: FOR MEAT: Prepare a baking sheet with parchment paper. In a large bowl, mix package of ground turkey breast, 1 beaten egg, onion, apple and MEATBALL spices.
#6: When sauce is done, puree it in the blender. Put a toothpick in each meatball and serve sauce on the side or put it all in a bowl!

– I can’t take credit for this one, my Montana brother-in-law made them over Christmas and they were divine! –
3 chicken breasts, thawed
2 Tbls. coconut oil [or organic butter]
Hot Pepper Sauce [see directions following]
Small container of blue cheese chunks [check ingredients]
1 package of celery, stalks sliced horizontally into 1/2″ pieces

Hot Pepper Sauce: I adapted this recipe from Bryant Terry’s Vegan Soul Kitchen.
¼ cup each: olive oil [or organic butter], water and organic tomato sauce [you could use sauce from meatballs or organic, canned]
Half (4 oz.) can organic tomato paste
1 small red onion, chopped
2 tsp. each of: minced garlic & apple cider vinegar
1 tsp. each of: cumin & cayenne pepper (can use more or less cayenne based on desired spiciness)
Sea salt + pepper to taste

#1: Add coconut oil to a sauce pan over medium heat. Using scissors, cut chicken into small, bite-size pieces. Add to heated oil and cook until chicken is browned (7-10 minutes).
#2: While chicken is cooking, make the SAUCE: Place olive oil in a sauce pan, over medium heat. Add onion, garlic, cumin and cayenne until onions start to caramelize (about 8 minutes). Next, add tomato paste, tomato sauce, vinegar and water – mix well. Simmer until sauce starts to thicken (5-7 min). Transfer all ingredients to a blender, pureeing until smooth. Add salt + pepper last.
#3: Toss chicken with Hot Pepper Sauce and place out on serving tray. On chicken, stack one chunk of blue cheese, then a piece of celery, fastening in place with a toothpick. Do this for all remaining chicken pieces.

If you’re looking for an awesome dip, try this Creamy Kale & Artichoke Dip by Food Babe. She also instructs how to make homemade pita chips, but I’ll give you two more options, just in case those don’t suit your fancy. First, you could keep in simple and get blue, organic corn chips from the grocery store [be sure to check ingredients – corn, salt & oil are all you need to make chips!]. Another option is baking your own homemade sweet potato chips – inspired by my friend Sarah in her Simply Real Health blog:

sweet potato chipsBAKED SWEET POTATO CHIPS:

3 thin sweet potatoes
Olive oil
Sprinkles of sea salt and paprika; cinnamon optional.

#1: Preheat oven to 375.
#2: Slice yams/sweet potatoes into thin coins (as thin as you possibly can). If you have a mandoline, this works great to make thin slices!
#3: Place sweet potato slices in a large bowl and drizzle with olive oil [enough to cover, not drench – start small, add more as needed]. Using your hands, massage oil and salt into vegetables until all are coated evenly.
#4: Lay on a baking sheet covered with parchment paper. Season with spices.
#5: Cook for 35 minutes, or until the chips start to crisp up a bit (depends on the size of them). Keep them in longer for a crispier consistency. Remove when ready and serve.

Do you have a favorite savory Super Bowl recipe? Share below! If you like this post, pass on the love and share! 

*For more information on programs we offer, check out our website here. We’d love to share our Macks Mo Method with you! If you missed our Momentum Challenge [which launched this Jan], don’t worry – you can still participate in the program outside the “challenge dates!” Email me ( for more information or be on the lookout for other Macks Mo programs launching later this year like our Partner Power program [a complete lifestyle, nutrition and exercise program designed for couples to build their health momentum together], the re-launch of my new signature 28 Day Program and more Momentum Group Challenges/Coaching Sessions. Whatever your M.O. – we’d love to support you in your journey!

Coconut Pear Green Smoothie


If you’re always on the go, looking to add more greens and vegetables to your diet or just looking for a scrumptious way to start your day, then this smoothie is for you.

Smoothie Tip #1: Prepare your ingredients the night before. Put everything except water & ice in the blender, then store in the fridge. In the morning, all you do is put the blender on the base, add W&I, blend and go.
Smoothie Tip #2: Make 2 portions; 1.5 for breakfast and the other .5 for a snack later that day. Kill two birds with one stone. Boom.
Smoothie Tip #3: If you or someone you know is just beginning to delve into the world of real food, adding in more vegetables to your daily intake or have kids/husband/wife that you’re trying to encourage to eat more vegetables & greens, smoothies is a GREAT way to do it. However, depending on where you’re starting from, you might want to start using this smoothie with an added kiwi to sweeten the flavor. Ideally, one sweeter fruit to 2-3 vegetable servings is my goal when concocting smoothie recipes.


  • 1 pear, sliced
  • ¼ cup each of: dried, shredded & unsweetened coconut, oats + hemp seeds
  • ½ avocado
  • Handful parsley leaves, stems discarded
  •  1/2 cucumber
  • 3 leaves of kale, stems discarded & leaves ripped
  • ¼ to ½ cup water – enough to blend to desired consistency
  • 5-7 ice cubes

DIRECTIONS: Prepare ingredients in your blender the night before. In the AM, add water and ice. Puree or liquefy until smooth. Add ice and any more water if needed until you have your ideal blend. This smoothie will have a creamy texture because of the avocado.
*As always, if you have questions, please ask!

Lemon-Ginger Refresher

Ginger Refresher

Warmer days often leave cravings for cold, refreshing drinks. Often, we reach for a margarita, martini or a n ice, cold beer. And there’s nothing wrong with having a drink every once in awhile. But, for the days when you want the refresher sans alcohol, I’ve got the ticket. All you need is:

– seltzer water (carbonated water)

– fresh ginger root

– a lemon (or lime).

You could definitely use pre-minced ginger, but if you have a zester, zest some fresh ginger and rinse your zester off in a glass filled with the seltzer water. Using a fork, extract the lemon juice (and some pulp!) from 1/2 a lemon. Add ice, toss back and forth between 2 glasses and enjoy. You seriously are gonna love this. I may or may not be slightly addicted at the moment.

lemon juice

*This is also a great drink for anyone trying to kick soda consumption. The fizz and flavor are better than any soda when you’re craving bubbles!

Balsamic Beet & Arugula Salad

Beets can be messy, I know. Purple everywhere. But aren’t they delicious? 🙂 This recipe minimizes your “mess” but doesn’t fall short on flavor. You can make a bunch of beets at the beginning of the week and add in the arugula + other salad components each meal to keep it fresh. Great served warm in the winter!

Beets and Arugula

3 beets, scrubbed well! and then sliced horizontally – tail & top cut off
A few handfuls of arugula
1/2 cup sunflower seeds + 1/8 cup dried, unsweetened, shredded coconut
1 tsp. balsamic vinegar + 3 tsp. cold-pressed, extra virgin olive oil
1 Tbls. coconut oil x 2
Raw milk parmesan shavings [or feta cheese], sea salt & pepper to taste

#1: Place 1 Tbls. coconut oil in large sautoir pan with beets. Saute for 2 minutes, then add 1/4 cup water and cover. This will steam the beets, but make sure to stir occasionally. Cook for 8-10 minutes; until beets are soft.
#2: In a small, saute pan, on low, heat remaining Tbls. coconut oil and add sunflower seeds + dried coconut. Saute for 1-2 minutes, careful not to burn, then remove from heat.
#3: In the bottom of a large bowl, whisk balsamic and olive oil together.
#4: Place finished beets in a large bowl and toss with remaining ingredients.

Grapefruit Smoothie Explosion

Grapefruit Green Smoothie


1 grapefruit (with juices), peeled and sliced

1 pear, cored & sliced

1 frozen banana, halved

3 leaves of kale, stems discarded

1-2 tsp. fresh grated ginger

3 celery stalks, sliced into 1/3’s


Combine all ingredients in blender. With the frozen banana, mine was the perfect consistency, but feel free to add ice and/or water to get your ideal blend. This smoothie was the most delightful burst of citrus and gave me so much energy all morning – no coffee needed!


Spicy Chicken Salad

This is one of my favorite go-to quickie meals. Easy to whip up for any party or a meal in itself, it doesn’t take more than 15 minutes!

Spicy Chicken SaladINGREDIENTS:
1 chicken breast, thawed
1 (15 oz.) can black beans, drained & rinsed
1 red pepper, chopped
¼ cup olive oil
Juice from 1 lime
2 tsp. each of: chili powder, cumin, oregano and minced garlic

  1. Fill small sauce pan half full with water and add chicken breast. Boil for 10-15 minutes, until chicken is cooked through. Drain and rinse off. Using a fork, shred chicken and set aside in serving bowl.
  2. Drain and rinse black beans. Combine with chicken and add red pepper
  3. Whisk together last 5 ingredients in a separate bowl, then add to chicken mix and stir to combine. To make mix spicier, add more chili powder.
  4. Can serve over a bed of spinach, in heated 100% sprouted corn tortillas or use as a “dip” for chips (I like Food Should Taste Good Multigrain Chips or Rye with Caraway Seeds Triscuits).

Chocolate Banana Smoothie

Chocolate Banana Smoothie

One of my all time favorites – banana, peanut butter and chocolate. Great for breakfast, lunch or post-workout snack if you’re on the go.  You will need:

1 banana
5-7 ice cubes
½ cup organic whole coconut milk (homemade or store-bought)
1 organic, free-range egg yolk
1 tsp. each of: cacao powder, ground flaxseed and raw honey
2 Tbls. hemp seeds
1 Tbls. peanut or other nut butter (can also do 1/3 cup of raw nuts)

Put all ingredients in blender, then mix. If it’s too thick, can always add some water or a touch more coconut milk. Enjoy!