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Tasty Temptations

Let’s talk about the relationship between food and sex! Both can stimulate our senses, satiate physical needs, and involve powerful emotional connections. Often, one can even elicit a desire for the other. So let’s take the passion and spice from the bedroom to the kitchen and show our tummies some love!

Food is the new foreplay!
Plenty of foods open the floodgates for blood flow, serotonin, and sex hormones. Some of my favorites are shellfish, chocolate, chili peppers, almonds, avocados, mangos, raspberries, arugula, fresh herbs, fennel, ginger, ginseng, and beets. But maca is on the top of my list!

Most of these foods also promote a general feeling of well-being. And truth be told, the better you feel, the better you will feel

Libido-Spiking Edibles
The season of love feels like the perfect time to share some of my favorite aphrodisiac recipes, but don’t think for a second that you need a partner to feed your fantasies!

Here is my sexy sweet and spicy Lover’s menu Perfect for this Valentine’s Day filled with decking aphrodisiac foods.

As part of my commitment to radical self-love this month, I want to encourage all of you to focus on yourself first. That may sound selfish, but it’s actually a powerful principle that strengthens your core and replenishes your reserves so that you are able to give more to yourself and everyone else.

Brooke’s Home Made Hummus Jazzed up!

-1 can of garbanzo beans (chickpeas), drained and rinsed
-1/4 cup of olive oil
-1 heaping tbsp of tahini
-1/4 tsp of salt
-juice of 1 lemon
-1 tbsp water
-1-2 clove(s) of garlic, depending on your tolerance

1. Combine all of your ingredients in a blender or food processor
2. Whirl it all together until you have a creamy paste
3. Serve w/ Endives, Chopped Tomatoes and Cucumber

Chef Oren’s Sicilian Lemon Pepper Pasta for 2

-Half pack of fresh italian pasta
-Lemon zest from 3 lemons
-1 Teaspoon of ground pepper
-2 Tablespoon of butter
-1 Tablespoon Olive oil
-2 Tablespoon Parmesan cheese
-1 Tablespoon chop Parsley

1. Boil the pasta according to the package, al dente
2. Melt butter olive oil pepper lemon zest add pasta and pasta water about two or 3 tablespoons
3. Serve immediately with grated Parmesan and chopped parsley

Chef Oren’s Asparagus + Truffles

-1 bunch of asparagus
-1 tablespoon of butter or olive oil
-Lemon zest
-Salt and Pepper to taste
-Parmesan cheese shaving
-Truffle oil
-Chopped chives

1. Drop the asparagus hot salted boiled water for 30 Second. Cool under cold water and set aside on a paper towel to soak up the moisture.
2. Heat up your nonstick pan. Add a half a tablespoon of butter or oil. As soon as it is sizzling, place your asparagus and cook for one minute. Season with salt pepper and lemon zest. Remove from the pan and set on a plate.
3. Clean the pan, heat it up, and add the remaining half tablespoon of butter
4. Garnish with lemon zest, shaved parmesan cheese, chive & add a few drops of truffle oil

Chef Oren’s King Mushroom Pesto w/Walnuts

-2 King Mushrooms
-1 Cup Basel
-1 Cup Parsley
-1/2 Cup Olive Oil + 1 Tablespoon Olive Oil
-2 Tablespoons Parmesan Cheese

1. Cut mushrooms in half and score inside
2. Make the Pesto Sauce: 1 Cup basil, 1 Cup parsley, 1/2 Cup olive oil, 2 Tablespoons Parmesan Cheese (Blend till smooth)
3. Heat up pan w/1 Tablespoon of olive oil
4. Drop mushroom flat side down
5. Use a spatula to press down to get a good sear
6. Turn over and cook for 1 more minute
7. Chop down 2 Tablespoons of raw Walnuts
*plate and add some garnish (sliced chili peppers on the side for some heat!)

Chef Oren’s Mediterranean Avocado Wrapped Yellowtail Tartare


-1 Avocado

Tartare Mixture:
-5 oz yellowtail (1/4 inch cubed)
-1 Teaspoon of olive oil
-lemon zest from 1 lemon
-1 Teaspoon of chopped shallots
-1 Teaspoon of chopped parsley
-1 Teaspoon of chopped jalapeno (or any type of chili)
-lemon juice from 1/2 lemon

-salt & pepper to taste, garnish with cherry tomatoes & plate w/sugar-free yogurt


  1. Layer a sheet of plastic wrap onto surface area you are working with (counter or cutting board)
  2. Use a peeler to create thin avocado slices & fan them out to create a circle on top of the plastic wrap. The slices are overlapping to create the avocado wrap (*a small bowl of water nearby is helpful in working with the avocado)
  3. Gently pat the avocado down into even layers
  4. Mix all ingredients for the tartare mixture 
  5. Place the tartare mixture into the center of the avocado wrap. Gently, use the plastic wrap to create circular mold. Give the plastic wrap a few twists at the top to help hold the avocado wrap. 

To plate: place a few spoonfuls of yogurt on the plate, gently remove the plastic wrap and place avocado, and add garnish! 

Chef Oren’s Banana Cream Pie

1 cup dates
1 cup macadamia nuts

-1 1/4 cup cashews soaked in boiling water for 20-30 min
-1/3 cup coconut milk
-3.5 Tbsp melted coconut oil
-1/4 maple syrup
-1 banana
-1/2 tsp pure vanilla extract
-Pinch of salt
-Half of a lemon juice

-1.5 Sliced bananas
Coconut whipped cream:
-1 can of coconut cream (chilled in the fridge for 2h)
-1-2 Tbsp of coconut sugar (depending how sweet you want it)
-Pure vanilla bean

1.  Soak your cashews in boiling water for 20-30 min
2.  Place the dates & the macadamia nuts in a food processor & pulse (small chunks of nuts is fine!)
3.  Press the dough into a round spring pan with lined parchment paper
4.  Place all of the filling ingredients into a food processor & process for a few minutes until it’s very smooth & creamy
5.  Pour on top of the crust and place in the fridge for at least 4 hours or overnight
6.  Place your coconut cream can in the fridge for at least 2 hours before you make the top layer
7.  After the pie has chilled, and right before serving, place the chilled coconut cream with the coconut sugar and the vanilla bean in a standing mixer and whip for a few minutes
8. Slice the bananas into thin rounds & spread around the edge of the pie
9. Spread the coconut whipped cream in the center and serve. Enjoy!

(*Banana cream pie is fabulous the morning after served with coffee and garnished with a medley of fresh berries)

Chef Oren’s Rose Petal Bark

-1 Cup cacao
-3/4 Cup of coconut oil
-1/4 Cup good maple syrup
-1 Vanilla Bean

1. Melt the coconut oil over medium heat in a non-stick skillet
2. Turn off the heat, add the cacao, vanilla, and maple syrup
3. Stir until it’s well-combined and slightly thickened
4. Pour over a small baking sheet lined with parchment paper
5. Use a spatula and smooth it down to 1/4 inch thick
6. Sprinkle w/your selected toppings (here we have blueberries, pistachios, and rose petals) and freeze for 2 hours.
7. Using a knife cut it the bark into chucks
8. Store in the refrigerator or freezer

*Double up the recipe and try dipping fresh tangerines!
**Some additional topping ideas:
Macadamia nuts, hazelnuts, walnuts, dried fruit, flaky salt, peanut butter, and whatever you’d like to try!

Baked Avocado Heart

-1 Hass Avocado sliced in half
-1 Egg
-Pepper to taste
-Scallions or Chives to taste

1. Preheat 425
2. Gently trim the avocado with a sharp knife to create a heart shape. So trim from the inside top corner of one half on a diagonal, then repeat on the other half. Eat the extra avocado right now, or save it
3. Place the two halves, cut edges aligned to create a heart shape, on a lined baking sheet
4. Crack an egg into the hole in your avocado heart
5. Place the baking sheet on the middle rack of your oven and bake it for 20-25 minutes (modify based on how you runny you like your eggs)
6. Add garnish like diced scallions (or chives) and freshly cracked pepper

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