A few weeks ago when the priest came to dinner, I served my signature carob peanut butter cookies for dessert. After Greg announced that I also make chocolate pudding with avocados, Father turned to me and said, "You're quite adventurous with your cooking."

I never thought of that way but since then I've been reflecting on why I am constantly tearing out recipes from magazines (I always pass the magazines along to people but warn them that some pages are missing) and that a chest of drawers my grandfather made by the front door my house is filled with an unorganized mess of recipes (the most unorganized part of my house).

Cooking is a release for me and as a creative person, I am always looking for new ways to do things, new foods to try, new ways to make foods healthier but still good. I'm the same way in my life: while I admit I like to have the opportunity to jet off to various places, that doesn't always happen and when I'm home I need to find ways to make the day meaningful to me. I do that by creating.

The recipe below is originally from the Martha Stewart Clean Slate cookbook. I have altered it by using carob instead of chocolate. While I was recently cleared of my chocolate allergy, I'm finding that after not eating chocolate for so long, I must prefer the taste of carob. You can substitute cocoa powder for the carob but I dare you to use carob powder. You'll be surprised by the taste– and there are health benefits behind carob (digestion is one) as well. I also don't like honey and substituted maple syrup instead.

It might sound weird, to use an avocado, but what we're doing is giving the pudding its texture by including ingredients that are healthier. I only advocate that you don't let it sit for more than a few days in the refrigerator as the carob taste seems to melt away and you're left with, well, avocado.

3 avocados (halved, pitted, and peeled)

at least 1/4 cup carob powder

1/4 cup maple syrup

1 teaspoon vanilla extract

Puree all ingredients in a food processor or blender until smooth.

There is nothing worse than bland food. And not just bland food but waking up in the morning, wanting to eat better and feel better, but knowing that, well there isn't much to look forward to food wise in the day.

While none of our lives should revolve around food, there is some truth to the satisfaction we feel in a good meal. After all, our bodies need to be nourished. It's part of the emotional-spiritual-physical pie of life.

I remember back in the seventies and eighties how challenging diets were because the knowledge people had about how to use spices was minimal. And ice berg lettuce isn't exactly nutrient rich although it is filled with water. That satisfaction doesn't last long though.

My father ate a very bland diet but my mom always had the bottle of crushed red pepper near her. I often hear how children don't like spicy foods but somehow that crushed red pepper always made it onto my slice of pizza and I got used to the flavor.

In my own quest to eat well, I have finally figured out that it helps to food to look forward to. And that means food with taste. I feel fortunate to live in New Mexico. I see now how coming here in 1994, when I was 22 for graduate school, has been a huge influence on my cooking. I didn't realize how much until I moved away and came back.

I have learned how to use chiles to make food desirable even with less fat. Look forward to more blogs and recipes that use spices, not hot ones, but just enough to give it flavor to make it a meal you'll feel satisfied and ready to continue to create the life you've always wanted by feeling good and looking good.

Check out the black bean soup I use here– from Martha Stewart. I don't use my regular blender to mix the hot beans anymore after the lid was too hot and popped out of my hand that one time. It's not so much fun to clean a black-bean splattered kitchen! I have Ninja blender that works great for hot foods. It also doesn't matter what kind of chiles you use– whatever you can find in the store. I do love sliced avocado on top of my soup though. With some chips it makes a great lunch or meal on a cold day.