We had the pleasure of meeting Jill Dahan at the NC Fitness Expo last month (that feels like both a lifetime ago and like it just happened last week!). Her new cookbook, “Starting Fresh: Recipes for Life,” focuses on real ingredients and whole foods to provide your body with better nutrition. As a mother of three boys, she strives to find a better way to prepare each meal.
Jill turned to a “food as medicine” approach when two of her sons experienced serious health issues, including cancer. In her new cookbook, she shares her knowledge of how food can transform our health and our bodies, including utilizing coconut oil. In fact, there is an entire section of her book devoted to why you should be using this healthy fat in your diet over butter and other vegetable oils.
Currently, Jill teaches at Earth Fare supermarkets around Charlotte, NC and works with many non-profits to raise awareness and money to support healthy minds and healthy bodies. A portion of the proceeds from Starting Fresh! go to Boston Children’s Hospital. Today, she has graciously given us a copy of her cookbook for our fans to win, along with a jar of Kelapo Coconut Oil. Enter to win here.
Dark Chocolate Brownies
4 oz (115g) dark chocolate (70-75%)
1/3 cup (2oz) coconut sugar
2 large organic eggs
1 tsp vanilla bean paste
1/2 cup (2oz) blanched almond flour*
1/2 tsp baking powder
Kelapo Coconut Oil Spray for the pan
1oz dark chocolate, melted to drizzle (optional)
1oz dark chocolate bits (optional)
1oz chopped walnuts (optional)
Melt the chocolate with oil on low and set aside. Mix eggs, sugar, and vanilla until thoroughly combined. Add chocolate mixture and blend thoroughly. Add almond flour and baking powder and stir just until combined. Add chocolate bits or walnuts if desired. Pour into an 8×8 inch glass baking pan, loaf pan or muffin pan that’s been lightly sprayed with coconut oil.
Bake at 350 degrees for 10-13 minutes until set. Do not overcook. Cool before cutting.
Melt a little extra dark chocolate to drizzle over the brownies, if desired.
*To make your own almond flour, simply grind about 3/4 of a cup of whole blanched almonds in a blender to make 1 cup almond flour. Excess almond flour can be stored in the freezer for future use.