Wholesome R.D. Mom

Making Nutrition a Way of Life

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Chocolate Lovers Donut (grain-free, nut-free and dairy-free)

Last week, our area of North Carolina had a cold spell, leaving us with an inch and a half of sleet. This may not mean anything to you, but to North Carolina, it means we need to shut down the state. No school, no mail delivery, bare grocery store shelves…..and ultimately, no sanity for many parents. I’m being a little facetious, as I actually had a great time being cooped up in the house with my wonderful and crazy family. Because we didn’t have the usual morning hustle and bustle of having to get ready for school, packing lunches or grabbing a quick breakfast, we hung around in our pajamas all day (until we wanted to play outside on the ice), made some special treats and drank lots and LOTS of hot cocoa.

One of the mornings we decided to revisit a recipe I had left behind months ago…..a recipe for chocolate donuts. The recipe was yummy the first time, but needed a few tweaks to make it become an easy, go-to recipe that I’d be willing to share. This recipe ais grain-free, nut-free, and dairy free (depending on the type of chocolate used). However, I can assure you that even the pickiest of eaters with no dietary restrictions (eh, eh, em……my husband) enjoyed them! I am definitely a chocolate gal and often crave chocolate donuts. Therefore, I’m a happy lady to have a recipe to satisfy those times…..oh, and to share a little treat with my kiddos who would demolish the whole batch if they could. We hope you enjoy these delectable chocolate donuts as much as our family does.


For the donuts:

Ingredients: makes 6 large donuts or 24 mini muffins (“donut holes”)

  • 1 large greenish-yellow plantain
  • 2 eggs
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp cinnamon (optional, but it helps to hide the mild plantain taste)
  • 1/8 tsp salt
  • 3.5 oz semi-sweet chocolate or dark chocolate (often times 1 bar = 3.5 oz) OR you can use a heaping 1/2 cup of chocolate chips (my favorite brand is Enjoy Life which are allergen free)
  • 2 Tbsp coconut oil
  • 1/4 tsp baking soda


  • Preheat oven to 350° F
  • Peel the plantain and place it in a high speed blender along with the eggs, vanilla, cinnamon and salt.
  • Blend until the mixture is smooth.
  • Melt the chocolate and the coconut oil (or butter) together on the stove or in a microwave. Note: I have even skipped this step when using mini chocolate chips by just placing them whole in my Vitamix (just make sure you don’t forget the coconut oil).
  • Add the baking soda to the plantain mixture then spoon the melted chocolate and coconut oil into the blender while on low until the mixture is uniform.
  • Pour the donut batter into a mini muffin tin (for donut holes) or a donut pan.
  • Bake for approximately 15 minutes or until an inserted toothpick comes out clean (the time will be slightly longer for the donut pan).

For the chocolate coating:


  • 1.75 oz semi-sweet chocolate (1/2 of a 3.5oz chocolate bar) or 1/4 cup chocolate chips
  • 1 tsp coconut oil


  • Melt the chocolate and the coconut oil on the stovetop or in a shallow microwave safe bowl in the microwave.
  • Dip the top of the donut into the melted chocolate (the warmer the chocolate the thinner the coating, the cooler the chocolate the thicker the coating)
  • Place frosted donuts on a baking sheet or large plate and place in the refrigerator for the chocolate coating to harden.
  • Store the donuts in a airtight container in the fridge and let sit at room temperature before serving.
  • Lick your fingers and the bowl but make sure you get rid of the evidence!



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Homemade Organic Mint Chocolate Chip Ice Cream

This summer I broke down and finally bought our family a Cuisinart ICE-20 Ice Cream Maker (which also makes frozen yogurt and sorbet)….and it has certainly been a lot of fun! My son loves ice cream and has asked for it every birthday instead of cake…….so I knew he would be in heaven. Additionally, I like being able to customize flavors and control the ingredients in our ice cream. It’s not exactly healthy, but the cool decadent dessert  is a fun treat to splurge on every now and then. We have made some healthier versions of frozen yogurt and have not yet tried out a sorbet (that is next on my list), but this mint chocolate chip ice cream got an amazing 2 thumbs up by everyone in the family. I erred on the cautious side with the peppermint extract (as I know it can be strong) so I supplemented with a dark chocolate mint bar (Green and Black to be specific) to make up for some of it. The mixture below was simply perfect in flavor……subtle and not overpowering, but a definite minty delight. And our addition of spinach to tinge the ice cream green was a success (despite it not being depicted in the photo very well)! We sure hope you enjoy our rendition of mint chocolate chip ice cream.


Organic Mint Chocolate Chip Ice Cream


  • 1 c. organic whole milk
  • 3/4 c. organic cane sugar
  • 2 c. organic heavy cream
  • 1 small handful of organic baby spinach
  • 1/2 tsp. organic peppermint extract
  • 1 Tbsp arrowroot starch (this is optional, but I wouldn’t skip it. Please see my note below)
  • Pinch of salt
  • ~1/4 c. shaved Organic Green and Black Dark Chocolate Mint bar


  • Before starting, make sure to place the freezer bowl of your ice cream maker in the freezer for at least 6 hours. I have been storing my bowl in the freezer so it’s always ready when I want to make ice cream, frozen yogurt or sorbet in the summer.
  • Place the milk and the spinach in a blender and puree until there are no spinach chunks left.
  • In a medium bowl, use a whisk to combine the newly blended green milk, sugar, and salt.
  • Once the sugar is dissolved, stir in the heavy cream, peppermint extract, and arrowroot starch.
  • Put the frozen freezer bowl on the ice cream machine motor base and add the paddle and the lid.
  • Turn on the ice cream maker and slowly pour in the mixture.
  • Let the ice cream churn for about 10 minutes. I always cover the top pour hole with a folded kitchen cloth to help keep the cold in and the churning time down.
  • In the meantime, finely chop (or shave) the dark chocolate mint bar until you have about 1/4 cup of chocolate shavings.
  • Once 10 minutes of churning has taken place take off the kitchen towel and add the chocolate shavings.
  • Continue churning for another 5-10 minutes or until the desired consistency is reached (with the kitchen towel on top of the pour hole my churning times were reduced by 5-10 minutes).
  • If not eating it right away (or if you desire a firmer consistency) store the ice cream in an airtight container in the freezer.

Note: I use the arrowroot starch as it works as a stabilizer and interferes with the formation of large ice crystals, helping to create a smooth mouth feel to the ice cream. Trust me, you will never make ice cream without it again!




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Choc-full of Coco-Nutty Goodness Cookies

This recipe is one of our family’s favorite cookie recipes. Because the recipe contains no gluten, eggs and dairy these little gems are a hit with most everyone. I tend to think of these cookies as a daily dose of nuts. Research has shown that eating 1 oz of nuts 5 days a week is an indicator of longevity. You don’t want to over do it, but a nutrient dense treat once in a while is something to look forward to.

Choc-full of Coco-Nutty Goodness Cookies:

Adapted From Detoxinista.com


1 cup almond meal
1 cup cashew meal
¼ cup coconut oil, softened (you can use butter,
but the coconut oil lends to a fantastic flavor)
3 Tbsp pure maple syrup
¼ tsp sea salt
½ tsp baking soda
2 tsp pure vanilla extract
¼ cup plus 2 Tbsp mini chocolate chips (our family favorite) or ½ cup regular chocolate chips

Preheat oven to 350 degrees F.
Mix together the dry ingredients: almond and cashew meals (both available at Trader Joes for a reasonable price), salt, and baking soda.
In a separate bowl mix together the wet ingredients: coconut oil, maple syrup and vanilla extract.
Mix the wet ingredients into the dry ingredient and then add in the chocolate chips.
Spoon out the batter by rounded Tablespoon, roll and press flat with greased hands (these will not spread or rise in the oven).
Place 2 inch rounds onto a well oiled (I used coconut oil) or parchment lined cookie sheet.
Bake for 8-10 minutes or until the edges are golden brown.
Cool for 10 minutes and devour slowly (if that’s possible).
Store extras in an air-tight container on the counter for up to 1 week.