Zucchini Noodle Greek Pasta Makes 4 servings. 4 cups spiralized zucchini noodles ½ cup radishes, sliced 1 bunch asparagus, trimmed and chopped 14-16 shrimp, peeled, frozen or raw 1 tablespoon olive oil, divided ½ teaspoon salt 2-3 teaspoons seasoning mix (recipe below) ½ teaspoon fish sauce ¼ cup parsley SEASONING MIX 1 teaspoon salt ½ teaspoon basil ¼ teaspoon thyme 1 teaspoon onion powder 1 teaspoon garlic powder ½ teaspoon dill ½ teaspo[...]

Pork Tenderloin, Pan-fried Parsnips & Shaved Brussels Sprouts Makes 4 servings. 1, 1-lb pork tenderloin, trimmed and cut crosswise into 12 medallions 6 parsnips, peeled and thinly sliced 1 cup brussels sprouts, finely shaved 1 cup red cabbage sauerkraut 2 tablespoons lard or olive oil, divided  1 teaspoon salt, divided Sprinkle each pork medallion with a bit of salt. Heat 1 tablespoon lard/oil over medium heat in a large skillet. Place the medallions into the pan in a s[...]

Bhuna Chicken with Romanesco Inspired by Anjum Anand’s Rich Lamb Bhuna Makes 6 servings. 2 lbs of chicken breast or thighs, skinless & boneless cut into 1” pieces 1 lb of romanesco, chopped into 1” pieces 6 medium onions, thinly sliced 2 cups sweet potato, chopped into 1” pieces 2 ½ cups of fresh or canned whole tomatoes, chopped 1 tablespoon olive oil 2” piece of ginger, roughly chopped 3 large garlic cloves, roughly chopped 2 tablespoons full-fat coconut milk 1 teaspoon garam [...]

Why bother massaging kale? Raw kale is super fibrous and tough to digest. Massaging it breaks down the tough leaves, transforming them into a smooth, delicate texture. Each leaf will hold more flavor from the salad dressing too. BEFORE: AFTER:   MASSAGED KALE SALAD Makes 4 servings.  1 bunch kale, any kind 1 teaspoon salt ½ tablespoon apple cider vinegar DRESSING 3 tablespoons olive oil 1 tablespoon apple cider vinegar 2 teaspoons honey ¼ teaspoon salt ½ teaspoon[...]

Throughout the winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th! One-Pot Chicken-Pumpkin Curry  Makes 4 servings. 2 pounds skinless, deboned chicken thighs 2 small sugar pumpkins, 4 cups cubed 2 cups yellow onion, sliced 1 tablespoon garlic, min[...]

Throughout the fall/winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th! PLUS they are doing a super cool Thanksgiving CSA pop-up! Get in your orders by November 6th.  Carrot Ginger & Apple Soup 8 cups carrots - chop each carrot into third[...]

Throughout the fall/winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th! PLUS they are doing a super cool Thanksgiving CSA pop-up! Get in your orders by November 6th.    Roasted Butternut Squash Wild Rice with Crispy Chard ¼ cup wild ric[...]

Throughout the fall/winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th!  12 fresh radishes 1 ripe avocado 1 ⅓  tbsp whole roasted garlic ½ tsp salt ½ tsp freshly ground black pepper To roast the garlic, use a whole bulb and slice off the ver[...]

Throughout the fall/winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th!  1 medium-sized delicata squash 2 tsp coconut oil ½ tsp salt 1 cup lacinato kale - stems removed 1 cup arugula 1 cup radicchio - leaves separated ¼ cup dried cranberries Cran[...]

Throughout the fall/winter I'm partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th!  1 pie dough recipe - I used cassava flour and palm shortening with a dash of salt. (Trisha Hughes has a great recipe.) ⅓ cup sweet onion - thinly sliced ½ tsp coconut oil 3 bosc [...]

4 cups cucumber - seeded and chopped into 1” pieces 2 oranges - peeled, segmented and chopped 1 ½ cups jicama - julienned 1 cup red onion - chopped ¼ cup fennel - shaved 3 tbsp lime juice 1 tbsp orange zest ½ tsp salt Prepare all the vegetables and oranges. Combine everything into a large mixing bowl and toss together until fully incorporated. Refrigerate for one to two hours, allowing the flavors to blend into each other. Serve with grilled salmon or steak. Enjoy! [...]

Ever get your CSA share, take a look inside and have no idea how you're going to make the ingredients into a meal? Well that was my challenge this week. Local Roots NYC gifted me a lovely array of fresh vegetables for their Local Roots Cooking Challenge. I joined several food bloggers and photographers in an attempt to turn the ingredients below into a tasty dish. Ingredient included: 2 ears of corn 2 zucchini 2 tomatoes 1 bunch of savory herb 1 bunch of green leaf kale My recipe crea[...]

1 tbsp lard or coconut oil 3 cups okra 3 tbsp garlic - minced 1 cup onion - minced 1 tbsp ginger - grated ½ tsp all spice       1 tsp paprika      ½ tsp nutmeg       ¼ tsp cayenne powder    ¾ cup vegetable broth 1 tbsp tomato paste ⅓ cup coconut milk  ¼ tsp salt   Melt lard over medium heat in a large skillet. Add onions, ginger, garlic and salt, and sauté for two minutes.   Stir in the spices, veget[...]

Makes 4 servings. 6 cups mixed salad greens 1 red onion - thinly sliced DRESSING Makes 1 cup. ½ cup fresh arugula ½ cup fresh spinach 1 tsp anchovy paste ½ cup plain coconut yogurt ¼ avocado 1 tbsp lemon juice 1 tsp garlic - minced ¼ tsp salt ¼ tsp black pepper Add all dressing ingredients to a food processor. Pulse for three minutes until thoroughly combined. Toss the dressing with the greens and onion. Serve immediately. Enjoy! [...]

Makes 4 Servings 1 bunch asparagus 1 cup cherry tomatoes - halved 1 cup zucchini - chopped AVOCADO BASIL PESTO 1 large bunch of fresh basil 1 avocado 2 tbsp lemon juice 1 tbsp garlic - chopped ½ tsp salt 1 tbsp olive oil ¼ tsp fresh ground black pepper To make the pesto, add all ingredients to a food processor. Pulse for two minutes until all is well incorporated. Toss the pesto with the asparagus, tomatoes and zucchini. Serve immediately. Enjoy! [...]

Have you noticed the new no food waste trend? It is now en vogue to eat every single part of a food, including the stems, the roots, the flowers, the bark, the seeds, right down to the ears and tail of an animal. I do my best to lead a no waste life. “Never use anything once,” is one of my mottos. When I roast a chicken I save the carcass for broth, when I steam kale, I reserve the stems for sautéing, and my egg shells are composted to create rich soil. So naturally I rejoice in the no food [...]

Ambrosia belongs in the Cool Whip concoctions category. Along with lime green jello salad, cherry fluff and watergate salad. You know the type. A combination of fruit, cool whip and mini marshmallows, served as a side dish. To me these all scream old-school Southern cuisine. The ooey-gooey salad was a fixture at my Memphis family gatherings and I anticipated the moment I could steal the first marshmallow from the bowl. Although I’ve come to find that creamy fruit salads are actually popular al[...]

Move over fat, there’s a new culprit in town. Sugar is now the ingredient to avoid. Do you know how much added sugar you consume in one day? I didn’t. My “healthy” dessert habit got out of control. I was obsessed with the one minute mug cakes, homemade magic shell, and single servings of chocolate chip cookies. After almost every meal I’d make myself a little treat. I used maple syrup or honey as the sweetener and I tricked my brain into thinking they were “nutritious” sugar. Well ALL swee[...]

Chia seeds are a funny little food. Just add water and they gel up into a gooey substance. What causes this gelling action? Chia seeds are hydrophilic which means they can take on a lot of liquid for their size.  This is because of it’s composition: 5% water, 19% protein, 33% oils, and 43% fibre, of which about half is soluble. The high amount of soluble fiber allows chia seeds to gel up in water. Hyped to a be a real superfood, they actually don’t measure up to their claims. Chia seeds[...]

Tired of winter vegetables yet? There is only so much you can do with butternut squash, carrots, potatoes and kale. I’d love to have a fresh tomato right now… In February I begin to long for the diversity that summer will bring. Until then, we have to make do with what’s in season. For the February edition of the Local Eats Project, I got creative with turnips and pears in a one-pot meal. The broth, wine, onions and garlic all cook down to the most flavorful sauce. Good broth is the secret t[...]

Confession time. Sports just don’t do it for me. I never know what team belongs to which city or any of the names of the top athletes. The only thing game day has going for it is the camaraderie and the food. Of course sports food is notorious for deep fried, high-carb and super processed. But it doesn’t have to be that way. Consider making a chili bar with a variety of toppings like: avocado red onion jalapeños sautéed onions roasted corn scallions fresh radishes fresh tomatoes ci[...]

The warmest year on record. What does this mean for our food? Five days ago we had over two feet of snow in Brooklyn. And now it is almost completely melted. The temperature keeps rising and I’m wondering how this is impacting our growing seasons. Our seasonal foods are going to change. An orange grove is going to pop up in the Northeast, tomatoes will be available year-round and we’ll have to begin planting in January. The plus side is that we’ll have a larger variety of foods available. [...]

Grocery shopping is a communal experience at my local food coop. The place is notorious for lines that wrap around the store, mad rushes to get the last heirloom tomato and also new friendships. Recently as I’m perusing the apple selection, an elderly women asks for my assistance. "Would you help this old shorty and reach that bag for me?" Of course. I grab what she needs and then she says, “Enjoy your youth. I used to look like Vivian Lee but now I'm just gone with the wind." Ha! What a char[...]

Life is tough for a gingerbread man. They get a brief moment of admiration before they begin losing limbs and heads to hungry sugar monsters.  Although, I don’t think they mind it. Each cookie brings too much pleasure to the world. In our family the gingerbread house tradition continues each year. Last year we brought it to a new level…with cardboard and super glue. Don’t worry, no one ate it. My husband and I are too tempted by sweets to make such a ginormous sugar castle. Our soluti[...]

Once I made a soup entirely out of garlic. You could smell me coming from a mile away for weeks. That soup was made with ten bulbs of garlic, bacon drippings, heavy cream and topped with crumbled bacon. Then I served it with homemade bacon-cheddar bread. Whoa, that was one pungent meal. This Creamy Caramelized Onion Soup was inspired by that meal. I wanted to recreate a dairy-free version of the soup but without the intensely, overwhelming garlic. Onions were the answer. The main thing to get [...]

Well hello there eggnog season. Get out the punch bowl and make up a batch of this yummy and somewhat nutritious beverage. I give credit to the nutrient-rich, pastured egg yolks in this recipe, full of vitamins A, D, E and K. Eggnog hails from England back in the 17th century and was quite popular among the early American colonies. Rum was the spirit of choice back then and has evolved to cognac, brandy, bourbon or whiskey. My version of eggnog is sans alcohol so go with whatever suits your t[...]

I love recipes that look like the holiday they celebrate. Brussels sprouts and cranberries bring the green and red for a festive Christmas dish. For this recipe I chose pancetta rather than bacon. Like bacon, pancetta is made from pork belly and cured but it is not smoked. There are lots of flavors happening in this dish and I didn’t want bacon overpowering it. The fresh cranberries are quite tart so go ahead and add a bit more maple syrup if it’s too much for your palate. Dried cranberries [...]

The November recipe for the Local Eats Project is here! I really thought there would be less variety to work with this month but I sure was wrong. The Northeast is still showing gorgeous colors at the farmers market. The unseasonably warm weather is helping things out too. If you’re new to the Local Eats Project you can find all the rules to play along here.  But basically, once per month I’m making one meal made entirely from local foods. With this project I always want to challenge my[...]

I’ve wanted to make my own yogurt for years. In my dairy-eating days I would eat it every day for the probiotics. The super thick Greek-style yogurt was my staple. And I miss that tangy goodness. If you’ve tried any of the non-dairy yogurt options you know they are pathetic. Most often jello-y globs that plop out of the container. Eww. There are only two brands of coconut milk yogurt that I enjoy, Anita’s and CO YO. Both are fabulous, yet crazy expensive and hard to find in stores. Option B:[...]

October is really an abundant time for seasonal food in the Northeast. Tomatoes and peaches are still hanging on in the beginning of the month and all the fall food is fully ripened too. I walked through the market looking for inspiration. First the winter squash caught my eye. Acorn, butternut, spaghetti and then kabocha, that was a new one. I did a quick Google search and leaned it is super tough to cut into so I passed. Maybe next time. The acorn squash looked friendly and some sort of stuf[...]

Happy pumpkin spice season! You either love it or love to hate it. Last year I went pumpkin crazy, creating a whole slew of recipes. You can go check them out here.  My absolute favorite was my Maple Glazed Pumpkin Spice Bread, an incredibly moist gluten-free bread that also stayed together. Too many gluten-free goods crumble to bits before you can even get a bite in your mouth. This bread keeps it's magic goodness together.  All I did for this recipe was to add in 1 an[...]

Fall is zooming on by. Honestly, where did September run off to so quickly? My husband and I were discussing why September always speeds past us and we came up with a hypothesis. August is the month of leisure. It’s too hot to accomplish much of anything so the days are long and restful. Then September hits. Vacation is over, work resumes, school is back in session and the days get shorter. Goodbye sunlight at 8pm. Hello winter. Once fall hits, everyone’s calendars fill with activities and[...]

Embrace the fat. The human brain is 60% fat and every cell in the body needs good fat to survive and thrive. Without fat, our cellular structure would fall apart. I've written more about how fat is critical to a healthy body here. But now, I want to share exactly how to use fats when cooking. Every fat is not created equally when it comes to heat. Monounsaturated and polyunsaturated fats are sensitive to high temperatures and actually go rancid above certain levels. Olive oil and all nut and s[...]

This salad recipe is part of Selva Beat's Farm to Table Challenge. The rules: "Make at least one dish, utilizing only items bought at the farmer's market. Spices and oils excluded, of course."  And that's exactly what I did. You can read more here about how I sourced the freshest produce at the farmers market and check out all the other fabulous recipes here.  [...]

This salad recipe is part of Selva Beat's Farm to Table Challenge. The rules: "Make at least one dish, utilizing only items bought at the farmer's market. Spices and oils excluded, of course."  And that's exactly what I did. You can read more here about how I sourced the freshest produce at the farmers market and check out all the other fabulous recipes here.  [...]

With early morning dew still on the ground, I grab my reusable grocery bags and I’m out the door. My neighbors are quiet, indulging in a few extra hours of sleep on Saturday morning. The farmers market is waiting and I want the best selection. The market crowds and things can sell out quickly. But I’ve learned this is not the norm in the rest of the country. Only one percent of all food sales come from farmers markets. Most food is bought from grocery stores or the massive super stores. And I [...]

*It is alway my intent to be 100% transparent. Organic Gemini kindly gifted the TigerNuts to me for this recipe. This review reflects my personal opinions and experience with the product.   There’s a new nut in town! I’m excited to welcome Tigernuts to the table. And it’s soy, dairy, grain, nut and seed free. AND the facility that processes them is dedicated gluten-free, peanut-free and tree nut-free to prevent any possible cross-contamination. I am personally sensitive to many n[...]

We perfectly positioned ourselves near a large park. 585 acres of nature are within five blocks of our city apartment. And it is an absolute necessity. That haven of green soothes my anxiety and I take full advantage of it. I’m there almost daily, walking the trails, putting my toes in the grass or laying in the green lawn. The park is also al fresco dining perfection. Last Saturday we spent five hours picnicking with friends in that park. I brought an abundance of food, per usual, and I too[...]

Ice cream, ice cream, we all scream for ice cream! Summer’s favorite treat is taking on new directions. The route is leading to dairy-free and allergy-friendly options. And all the dairy-free people in the world rejoiced!  After years of torture, watching others enjoy these mouth-watering treats, the marketplace is finally catering to everyone’s needs. Last week I ventured on a grand ice cream tour with some lovely ladies around the city. Our mission was to single out the most sustainable[...]

Get out the grill. Invite your friends and serve up some delicious food! Take advantage of outdoor dining before summer slips away. Even if you don’t have a grill, you can still make a grill-inspired meal. My apartment is 100% city living. We have absolutely no outdoor space to put a grill so we cook all our meals inside. Thankfully our community garden is just a few blocks away and we can get the full backyard BBQ experience. Funny story. My community garden does have a grill for all the me[...]

This is Part 2 of the Kombucha Series. Watch the first step here and follow the step-by-step guide here.  Kombucha making can be a bit temperamental and uncooperative. If the weather is not quite right, the whole batch may fail. Let me know how I can help and leave any questions in the comments below!   [...]

Fermented foods are a fantastic way to get more probiotics into your diet. You can also drink your probiotics in the form of kombucha. This fizzy, fermented beverage aids digestion with acids and enzymes, detoxifies the body and promotes overall health. A Kombucha habit is a pricey one though, around $4 per bottle. Thankfully, it’s rather easy to make your own. First you need a SCOBY (Symbiotic Culture of Bacteria and Yeast). It’s a jelly-fish, blob-like thing that’s actually living bacteria [...]

Always take advantage of tomato season. Summer rule number one. In Tennessee we call them home-grown tomatoes. Although I never understood that term. We didn’t grow tomatoes. They were purchased from road-side stands or the grocery store. But even the advertising signs said home-grown so I accepted it as a type of tomato. Home-grown has come to mean seasonal and locally grown. The nutrient-rich soil transfers all it’s goodness to the tomatoes, producing a complexity of flavors. I found golde[...]

Sometimes I have no idea what I’m making for dinner. I amble about the store, picking up a few random things here and there. Get home, empty the contents and begin cooking with absolutely no plan. That’s how this recipe was created. It was a weeknight. The hubs and I were just out of yoga and famished. I’d bought a strange combination of foods and crossed my fingers that they would come out well together. The meal was made in less than 30 minutes and received rave reviews from the hubs and m[...]

Mango and avocado are like peanut butter and jelly, meant to be together. Their flavors compliment each other so well. I also view mango as the goddess of all fruit. Every other fruit is in awe of it’s seductive power. Little food carts around the city offer mango slices and mango on a stick. You’d think they were selling donuts by the way crowds line up for it. It is irresistibly, refreshingly satisfying. Give me mango over ice cream any day. Keep in mind though, mango is high in sugar conten[...]

*It is alway my intent to be 100% transparent. Before writing this article, I reached out to each company to let them know I planned to review their products. All of the products I reviewed were gifted to me by the companies. New products labeled as "healthy" and "natural" show up on grocery shelves each week. It's difficult to know what to trust and who's products are legit. So I put together this list of my favorite new real food products to make life a bit easier. When you want a real food t[...]

Skip the flour, skip the deep fryer. Go straight to the oven with these tasty hot wings. It’s a misnomer that chicken wings are unhealthy. Traditionally they are dredged in flour and dunked into a deep fryer to make the crispiest chicken. That’s just not required. Baking at a high temperature achieves the same effect. A trifecta of honey, lime and garlic infuses these wings as they bake. The chicken stays tender and you could even skip the sauce entirely. Marinate the chicken overnight for[...]

Crunch into a tart, juicy pickle. Pickling vegetables throughout the summer is one of the best ways to capture the season’s produce. But perhaps that approach is all wrong. Vinegar is most commonly used to achieve a sour flavor and act as a preservative. This method misses out on the entire reason the world began pickling foods. The goal is to produce fermented vegetables that turn them into healthy probiotic food.  When a brine of salt and water is used rather than vinegar, the salt reac[...]

Thai restaurants line the blocks of New York. I have the old take-out containers to prove it. In our lazy cooking days, my husband and I would eat Thai at least once a week. It was always filled with colorful vegetables and we considered it a healthy meal. But you can never be too sure of those sauces. Soy sauce with traces of gluten, unhealthy cooking oils and sugar are hidden in between the garlic and ginger. Thankfully restaurant quality curry is super easy to make at home. All you need is [...]

So many sweet summertime, summertime days to be celebrated! Warm nights call for backyard gatherings, weekly barbecues and maximizing al fresco dining. Get out your fancy glasses and cheers to longer sun-filled days. Take advantage of the season’s freshest fruits and blend up a drink to keep you nice and cool. I like to think of these festive beverages as parties in their own right. With their bright colors and fun garnishes, how can something so gorgeous not make you happy?! I wanted to hig[...]

Peaches will soon hit their peak and there is only one drink to make with them. Bellinis! Traditionally made with champagne and peach nectar, I recreated it with fresh peaches, sparkling water and yummy tart cherry juice. Enjoy!  [...]

Stuffed mushrooms are a popular restaurant appetizer that arrive to the table with cheese oozing from all sides. And many also use breadcrumbs in their stuffing. Well that just won’t do for those with dairy and gluten intolerances. For this recipe I used a mix of nutritional yeast, coconut milk and lemon to give that cheesy flavor. Try substituting ground lamb for the beef in these. You’ll have a wonderful Greek flavor profile! Fun mushroom fact: Cremini mushrooms are closely related to the [...]

Bacon + lettuce + heirloom tomatoes + spicy avocado spread. This is the makings of an ultimate summer sandwich. You need a good tomato to make a good BLT. And the season is right for picking. I would love to give all the credit to the just ripe, juicy heirlooms but I can’t. Because BACON. Bacon always wins. Look for the thick sliced bacon, like this one for the best results: Sugar Free Pork Bacon.  This sandwich gets a make-over with a lettuce wrap and a creamy, mashed avocado spread w[...]

I asked my friend, Kelsey, to share her insight into how you go about selecting a health coach. This can be a completely overwhelming process so read through her list to get some fabulous tips.  Kelsey Albers is a Certified Health Coach and owner of Ignite. Nourish. Thrive. Health Coaching.  Trained in holistic nutrition from the Institute for Integrative Nutrition, Kelsey helps people dedicated to a healthy lifestyle achieve their personal goals.  Her programs include online p[...]

Strawberry season is just beginning and I’m already reaping the benefits. These berries are so sweet, plump and juicy that I wonder why I even bother with them in winter months. I’m putting them in everything and finding excuses to eat a few after each meal. Because you have to embrace the fruit when it’s at it’s best. To keep the berry supply going all year I’ll freeze the fresh ones so I won’t have to resort to the grocery store frozen bags. This recipe highlights the sweetness of the stra[...]

On Sunday I took my first hike of the season. It was a spectacular, sunny day and and the whole time I was thinking: ice cream! So when I got home I went straight to the store to buy everything needed to make dairy-free ice cream. The summer is torture for a dairy-free girl. Ice cream trucks are sending their melodic call, new gelato places open-up, kids are passing with cones dripping down their shirts and I can’t have any of it. A few coconut ice cream brands are on the market but they’re on[...]

Science discoveries continue to revolutionize the medical world and more studies are focusing on the healing properties of food. Food can be powerful medicine. We’ve known it for centuries. And for some diseases it can mean the difference between a vibrant life and a pain-filled one. What if your medication offered no cure and left you with crippling side-effects? This is the reality for millions suffering from autoimmune diseases. Autoimmune diseases are a complicated category in medical te[...]

How do you manage anxiety? Is it exercise, meditation, deep breathing? We all have tactics to reduce daily stress but for some people, anxiety can have crippling effects. For those, prescription medication is required and is a lifelong reality. Relief may have another component though. Food. Twenty percent of Americans suffer from debilitating anxiety and all fingers are pointing to processed foods. Standard American Diet to Blame The American diet is lacking in essential nutrients that litera[...]

This week I’m reading Vicki Robin's Blessing the Hands That Feed Us: Lessons from a 10-Mile Diet. Vicki challenged herself to one month of hyper-local eating. I pondered whether I’d be able to sustain this for two days much less one month. Seeing that spring has finally sprung and the bounty of produce is on it’s way, a ten mile diet may actually be feasible in Brooklyn. With the abundance of rooftop farms and community gardens, it’s becoming easier to live off the city land. The only thing mi[...]

What are the makings of a complete meal? Before I began this health journey I thought anything could be considered a meal as long as it had enough calories. Chocolate chip cookies for breakfast? Why not? Salad with lemon juice only dressing for lunch? Entire bag of popcorn for dinner? That used to be my life and I was unsatisfied all the time, snacking constantly throughout the day. A meal must be complete in order to achieve satiety and eliminate that desperate urge for snacks four times per da[...]

Potlucks are one of the great community builders. Never underestimate the power of food in drawing people together. This past Sunday the owners of my yoga studio hosted a potluck for all the volunteers. We sat around a long wood table in candlelight sharing stories, yoga experiences and food. Some of us had never met, yet by the end of the evening we were all good friends. There was a certain welcoming energy in the space that made everyone feel at ease. The act of full participation, of the g[...]

Last weekend, I made a huge batch of my sweet potato dark chocolate mousse to feed a hungry crowd. All the skins had to be removed to achieve the right consistency and since I’m someone who can’t stand the thought of throwing away nutritious food, I saved all of them. The potato skins filled my already too-full refrigerator. I had to think of a creative recipe quick. And then it occurred to me. I could turn all those lovely peelings into chips! I honestly do not remember the last time I had na[...]

They say sauce is the test of a great chef. Master a complex sauce and you can cook anything. Moles are intricate layers of chilies, fruits, garlic, onions, nuts and fragrant spices. Traditionally they are cooked over several hours, allowing the flavors to simmer and infuse together. Well I wanted to make a great sauce but who has time for that? My mole musings resulted in an abbreviated version of No Gluten, No Problem’s 90 Minute Mole recipe. I shortened it a bit and altered the ing[...]

A little late for Mardi Gras but I’m always in the mood for cajun spices. My foodie palate was set by my parents, who where heavily influenced by the flavors of New Orleans. We would take weekend trips to the festive city, solely for the purpose of eating. The weekend was spent feasting on the city’s finest. Oysters, jambalaya, blackened fish and world famous gumbo. Those cajun flavors will never leave me. This recipe is made with canned salmon to keep things simple. It’s one of those item[...]

1 minute. Honestly. It will take you longer to watch this video than to make this recipe. Condiments overflow my fridge. Right now, ten kinds of hot sauce, five specialty mustards and three types of salsa line the inside doors. The shelves are sparse though. The Hubs and I share food control issues. If it's there, we eat it. Keeping food in our house is hazardous to our health. So instead we indulge in condiments. Our fridge was missing out on mayo for years though. I could never fin[...]

When you want all the nutrients, you go for the holy grail, offal, or organ meats. I try to include them in my diet about once per week and my favorite way to prepare it is as pâté. Pair it with any raw vegetables and some apple slices and it’s a most satisfying meal. I make mine with lots of bacon and caramelized onions, which are always a winning combination. I've pointed out the numerous health benefits that come with eating non-musculature parts of the animal in this post.  As I know [...]

We all want to eat more food. Well at least I know I do. I relied on restricting diets to determine my health for far too long and I never achieved the results I desired. That’t the top reason I shifted my food choices to prioritizing nutrient density. How many different fruits and vegetables do you eat in a day? How many do you eat in one week? If you’re like most people you stick with what’s familiar and stay inside your food comfort zone. The average American only fits in from five to ten di[...]

Spring break is over and signs of the new season are popping from the Earth. Bits of green grass and flowers are persevering over the lingering cool weather. The sun is lengthening the days. And my body is going through adjustments. After a bitterly cold winter and traveling throughout March there is much I want to shed before stepping into the new season. The cold drove me indoors more than I like, leading to less socializing and the travel has left me depleted. Between juggling time differenc[...]

When I eat sushi, I want all the sushi. Ideally I’d love for the chef to bring out a beautiful boat prepared with colorful fish, vegetables carved into intricate figures and abundant sushi rolls. The artistry required for it’s creation leaves me in awe every time, but then I get over it and dig in. Sushi is true food art. My attempt at these rolls is less than amateur. If you’ve seen the documentary, Jiro Deams of Sushi, then you know the 85 year old sushi chef, Jiro, still strives for perfect[...]

The land of perfect tomato sauce, prosciutto, cheese, gelato, and olive oil, Italy is a foodie’s paradise. I spent last week touring and tasting my way across the country. Northern Italy is all about the simplicity of flavors, highlighting the food in it’s purest form. And known for it’s health benefits of course. The Mediterranean Diet is touted as disease preventing and a cure for many of our modern ailments. I was most intrigued by the olive oil. Oils are quite fragile and if not processed pr[...]

Cauliflower rice is a great invention for nutrient density. Rice does not offer much in terms of nutrition. It’s purpose it to fill us up and leave us satisfied. If a vegetable can do that too then that’s my preferred option. Rice takes on the flavor of any spices and sauces it’s paired with. Cauliflower rice acts in a similar way but I think it actually absorbs twice as much flavor as plain rice. I’ve served it with pot roast and all the lovely juices soak right into the cauliflower with none [...]

March is right around the corner and you know what that means?! Adult Spring Break! I think we all deserve a break after February to serve as a marker for transition into the new season. Especially after this snow-filled, icy cold winter. This year I have some exciting trips planned that include very long flights. To prepare, I made a list of all the travel foods I’ll need for the journey. Airport food has progressed a great deal in the last five years and you can actually find some healthy op[...]

Nuts generally fall under the health food category, touted for their healthy fat content and as a good source of protein. Then why do they make me feel bloated, gassy and sometimes itchy? Almonds, walnuts, pistachios and all other nuts may just be all hype. Why to not to go nutty over nuts Nuts are designed by nature to protect themselves, their function is to reproduce and keep their species alive. In certain animals nuts can even pass whole through their bodies to ensure reproduction. Becau[...]

Gluten free noodles have become abundant and widely available. There is no shortage of options when you want an alternative to white flour fettuccine. But from a nutrient density perspective, the boxed gluten-free noodles you find on the shelf are not the best option. Rice noodles are most common and offer nominal nutrition. If you think outside the box though, the solution can be found in vegetables. This video shows you a one ingredient option for gluten free and grain-free pasta. I'd l[...]

Coconut is a dairy-free girl’s best friend. It’s that huge sigh of relief when you realize creamy ice cream can still be a part of your life. I did a little dance the first time I tasted coconut whipped cream. I wanted to shout, “Yay! My tastebuds are no longer deprived!” Coconut makes a delicious alternative that’s rich in key nutrients. High in magnesium, 1 cup of coconut milk contains 88.8mg and this combined with it’s content of calcium keeps muscles and nerves functioning properly. It is [...]

Current temperature: 17°F. Wind chill: 2°F. My current state: huddled under a cozy blanket with the heat on full blast with no plans of leaving the house. At this point in the winter season I say enough and accept the fact that I’ve chosen to live in the Northeast. Let the hibernation continue. At least I can try to recreate summer in the kitchen. Lemon blueberry muffins add some sun to my snow-filled days. The best way to preserve a little summer to last through the winter is by freezing your[...]

Going dairy free can be complicated when you don't know how to substitute for your favorite foods. I've spent years of trial and error to find the foods that work best. This is the first of a series of videos showing examples of easy food swaps for dairy.  I had to begin with something extra delicious, whipped cream! I'd love to know your thoughts on this video. Please share with me below! [...]

“Do we eat too much bacon? Are you sure this is healthy?” asks my husband as I put the second tray of candied bacon in the oven. Bacon feels indulgent and almost too good to be true. How can something so delicious be nourishing? It all depends on the quality of the meat. Bacon is predominately fat and when you’re eating animal fat it’s most important to source humanely-raised, healthy pigs. The fat contains the highest concentrations of an animal’s diet. If a pig was raised predominately on cor[...]

Chocolate chip cookies, ice cream, glazed donuts, coconut cream pie, who can resist the temptation of sugar? Not many. It’s strongly linked to the raising obesity rates throughout the world. Sugar is addictive and once we introduce it to our bodies every day, our brains begin to tell us we need it. A hundred years ago, US adults consumed 2 pounds of sugar per person per year. Fast forward to present day and the average person eats 150 pounds per year. That’s half a pound of sugar per day. Half [...]

Letting go of oatmeal was a painful break-up. I had a special closeness to my morning oatmeal. That bowl of comfort I’d lean onto for support to begin my day. As I transitioned to a mostly grain-free diet I developed recipes that tricked my brain into thinking it was enjoying oatmeal. Sweets define breakfast in our modern diet. Cereal, muffins, croissants, bagels, granola, protein bars and oatmeal are all just excuses to eat sugar for breakfast. Breakfast should be a complete meal just like lun[...]

A grain-free life can be painful when all you want is a big bowl of comforting carbs. Pasta is satisfying in a way that no spiralized vegetable can replicate. I created two ways of making pasta from potatoes and a combination of tapioca and coconut flour. Spaetzle is both dumplings and noodles at once. I was introduced to this traditional dish while in Germany five years ago. Ever since I look for it at German restaurants and rarely see it offered. I found it once at a little German bar in th[...]

This pesto is nut free, seed free and dairy free. When you remove these elements, does it still taste like pesto? Yes, very much so. Garlic and basil always star in this recipe so leaving out the cheese and pine nuts does not change much. I must warn you. The garlic is potent. Best to enjoy in the company of fellow garlic lovers!   [...]

Pad Thai was a special request from my husband. I’m more of a curry over rice kind of girl but he misses the noodles. Noodles have become common in the food allergy world with the invention of the spiralizer. Although there is an alternative I prefer for Asian dishes: kelp noodles. kelp noodles are made from kelp seaweed, salt and water. They come pre-packaged and ready to eat out of the bag after a quick rinse under warm water. Containing high amounts of iodine, they’re an excellent low-carb,[...]

I’m making the switch to all organic, less toxic beauty products. The organic make-up market is rapidly expanding and it is challenging to find the ones that work for my skin and criteria. On most days I refrain from make-up all together, although I still love the process of putting on something fabulous and having make-up to match. As a blonde, mascara was my first make-up love. I’ve used some version of Maybeline since I began wearing mascara at 13. For the past five years I stuck with Maybel[...]

Danielle Walker is touring the country to spread the message about her latest and greatest cookbook, Meals Made Simple. I was thrilled when I found out she would be doing a book signing in NYC. The best part about my health journey is meeting the people who inspired me to begin it in the first place. Danielle suffered for many years until she discovered her disease could be treated through diet. She took her health into her own hands and by sharing her story and recipes, she is changing thousand[...]

Escape to Alaska just once and taste the most delicious salmon of your life. Our family celebrated my grandmother’s 80th birthday with an Alaskan cruise. The scenery was spectacular, boating through the pristine Glacier Bay National Park, watching the wildlife, learning about new ecosystems and enjoying fresh salmon every day. Alaska harvests the majority of the wild salmon we eat in the US. Salmon is the most commonly eaten oily fish with a hearty content of omega 3. Sardines, Anchovies, Macke[...]

Back in my college days, I’d buy those gallon sized pasta sauce jars and packages of tortellini for quick meals. It was all about convenience and it never occurred to me that I could actually make a tomato sauce. The concept was unapproachable. Today there are very few jarred sauces that fall into my good foods list so I have to make my own. A homemade tomato sauce is about the easiest thing to create. Throw all the vegetables into a pan and let it simmer for a bit and you’re done. This sauce w[...]

A working lunch in the health conscious world seems to be a big faux pas. It’s important to practice mindful eating, taking time to enjoy your food so that your body properly absorbs all the nourishment. Work and food can play well together though when you’re in the right company. I spent the afternoon with my supremely talented friend learning how to achieve brand cohesion through photography. We didn't have time for a complex meal so I kept our lunch simple. Prosciutto, persimmons and o[...]

Healthy is complicated. That's why I created this site to share my journey. I hope it helps you become a happier, more sparkly version of you in 2015!  How are you committing to your health in 2015? Let me know! Leave a comment below and I'll share my list in an upcoming post. [...]

Fish broth has been on my to-do list for months. The medicinal and nutritional properties blow all the other broths out of the water. Not only does it help build strong bones like the others, it also contains iodine, thyroid-strengthening substances and fat-soluble vitamins. For fish broth you use the whole head and carcass of any non-oily fish. Most white fish are non-oily, like red snapper, sole, rock fish or halibut. The oil from fish like salmon or tuna are susceptible to rancidity. Omega[...]

Happy New Year! Here’s to another year of happiness and continuing the health journey! I have an abundance of goals and ambitions for 2015 and the top of my list is focusing on my health. This means more greens and less sugar. Even those sneaky sugars in fruit and my ultimate weakness, raisins. Dried fruit is candy in disguise. Don’t let it fool you. An easy way to get in more greens is by adding a handful of spinach to a smoothie. I choose smoothies over juice. Juicing removes all the good [...]

Greens, black eyed peas and pork are always eaten on New Year’s Day. In folklore, the Southern tradition goes back to the Civil War. Union troops pillaged the land leaving behind only black-eyed peas and greens. Southerners had to survive on these humble foods. Beans represent coins or closed circles signifying the end of one year and good luck in the next. Greens represent wealth and prosperity. And since pigs root forward as they eat, pork is eaten to symbolize a positive direction in the up[...]

When I began my Bikram yoga practice, I gave up alcohol. The yoga room is 105 degrees and requires hydration. There is no way around it. You either come to class hydrated or suffer. One time I practiced after drinking 1 glass of wine the night before. My head was spinning and I thought I was going to suffocate most of the class. I choose hydration. I also choose health over a little drink that can set me back. My fitness level has always been important to me, but for many years I wasn’t willi[...]

Three more days until Christmas! Joy is officially in the air. I can even smell it. It’s a combination of pine, bonfire, cold air, cloves and fresh baked sugar cookies. Christmas has a distinctive scent that can’t be bottled into a candle. I did try to replicate it in this cake though. Fruit cake is the butt of every holiday joke. Typically weighing almost ten pounds, filled with every fruit and nut imaginable and said to last forever, they are loathed by most. This cake is my attempt to chan[...]

Christmas came early this year. We had a pre-Christmas celebration with my family in south Florida last week. It was 75 degrees and clear, blue skies everyday. My body soaked up the sun, the humid sea salt air and the therapeutic beach sounds. The hubby and I were grateful to be out of the winter chill and have a peaceful place to relax. I spent a few Christmases down there as a kid, yet it’s still odd to see palm trees decorated like candy canes. Going from the northeast to the tropics numbs[...]

It’s time to finalize the Christmas menu! Add some extra festive flare to your party with these colorful bites. Allergen friendly hor d’oeuvres can be hard to come by. My pre-paleo staples were hummus, cheese & crackers and flatbread pizzas, which are far outside my current diet. These little steak bites are a great crowd pleaser and free of most common allergens. Flank steak is easy to marinade and one of the more inexpensive cuts of beef. Be careful not to overcook it. The meat will be[...]

Hot chia is served for celebrations at my yoga studio. The spicy blend warms and soothes the body, a mimicking of yoga's euphoria. It’s my version of a hot toddy, spiked with spice instead of liquor. I replaced the milk in this traditional recipe with coconut milk and to cut down on time, I used tea bags rather than blending my own spices. You can make your own chai of course. I decided to go the easy route and use the very convenient decaf chai tea bags. Danielle Walker of Against All Grain h[...]

My grandmother is Greek and Polish. Her Greek side always dominated in the family though. So you’d think I would have grown up eating delicious Mediterranean food, but sadly she wasn’t gifted with the domestic goddess gene. She could make three good dishes, moussaka, baklava and Greek salad. At major family gatherings we only entrusted her with the salad. She added a colorful variety of chopped vegetables and a yummy lemon olive oil dressing. I always looked forward to it. In Greece, a salad[...]

I attended a grand, Southern wedding this fall with a buffet selection to make a bacon lover weak in the knees. There were four rooms of buffet tables and every single dish involved bacon. Candied bacon, peppered bacon, bacon wrapped potatoes, bacon mac & cheese, bacon shrimp and grits, and even the vegetable dishes were cooked in bacon grease. I think I even heard some guests squeal. All that food posed a predicament though. So much deliciousness and not enough stomach space. My husband [...]

I'm so thrilled to share a fabulously informative article by my friend Alex of DigPrimal.com!  Alex is an active food DIY-er with a nutrient rich paleo approach. As an anesthesiology resident, she taps into her science knowledge to create helpful resources for others wanting to get to the root of their health problems. Alex shares her real food recipes and insights for natural living. In this article Alex gets down to the diet principles and answers many questions people often have [...]

It’s not easy getting enough omega 3s in your diet. Fish contains the highest amounts and we should be consuming at least three 4-oz. portions of oily fish per week. That’s a lot of fish! If we want to keep our omega 3 to omega 6 ratio balanced though, there is no easier way to do it. I wrote about the importance of this balancing act for combating inflammation in a previous article. Goodbye inflammation, hello sardines! Sardines contain more omega 3s than almost any other fish. These tiny fi[...]

This week I brought home the spaghetti squash to feed a village. The thing was at least 12 pounds! Check out the photo is you don’t believe me. It would be a big, blue ribbon winner in any county fair. Needless to say, I needed some recipes to use up all that squash. First I made Brittany Angell’s Bacon Carbonara sauce with chicken. So delicious! The coconut milk is the perfect substitute for cream and I didn’t even miss the cheese. Now that’s a huge game changer. I thought creamy pasta sauce[...]

I didn’t have my first real bowl of chili until I was 28. And it’s a damn shame too. Years of filling my recipes with tomatoes, beans, lentils, corn and ground turkey. I apologize to my stomach for this wrong doing. Texas does it right, focusing on the chilies and the meat to get the most flavor out of one bowl. The recipe calls for making your own chili paste and I recommend giving it a shot. It’s a few extra steps but I was so proud when I scooped out that beautiful red blend. Since this r[...]

Once the clock strikes 3 o'clock, my entire office heads for the candy cabinet. What causes this sugar craving? I've always wanted to get to the bottom of it and be able to say no to my afternoon fix. Most often it’s chocolate. It’s like my body has a chocolate meter and when my levels are too low, an alarm sounds. Other times, it’s chips or popcorn. That salty crunchiness calls to me and no other food will do. I know I’m not hungry so why is my body asking for these empty calories? Food cr[...]

After a savory meal, I need a little treat to get my sweet fix. One small piece is all I need but it has to be the right flavor combo to satisfy my insatiable sweet tooth. Chocolate and mint seem to send the right signals to my brain. I created this chocolate peppermint fudge recipe and it’s exactly what I need after a big meal. Chocolate gives my body the sweet satisfaction and mint sends the signal that the meal is complete. If you’re an Andes Mints lover, that’s exactly what these fud[...]

  “It’s the most, wonderful time of the year!” Christmas songs will be ringing through my ears from now until New Years Day. They bring me a big, fat bowl of J-O-Y. Yet, I also lean on these tunes for emotional support and to help guide my mood. Type A during the holidays means creating dozens of DIY decorations, entertaining multiple times throughout the month, cooking exceptional meals, selecting the perfect presents and baking holiday treats for everyone I know. That’s quite the exhaust[...]

Last week on the Splendid Table, the editor of Bon Appétit, Adam Rapoport, boldly stated, “No one likes pumpkin pie.” Excuse me? I want to know who this guy is hanging around with. I know plenty of people who don't consider Thanksgiving complete without a slice of pumpkin pie. It's even my husband's favorite dessert. Pumpkin Pie is also the only dessert that can count as a complete meal, containing protein, fat, carbs and little sugar. It's typically the healthiest dessert option on the Thank[...]

My mom always had canned cranberry sauce in our pantry. You know the one I’m talking about. A cylindrical, molded block that slid perfectly out of the can and plopped onto the plate with no intention of ever losing it’s structure. We had it year round because it was one of my favorite after school snacks. Every 10 year old eats that right? I had a strange food palate. I’d eat it in slices while watching early 90s reruns of 90210. SO addictive. The show and the sauce. That canned stuff is t[...]

It's Thanksgiving week. Let the overeating begin! Are you already worried about the excess food you'll consume and how you'll burn off those extra calories? I am. Or at least that's my old brain talking. In the past I would strategically prepare for the big meal. Practically starve myself the week before and work out like crazy to burn as many calories as possible. Then wake up early Thanksgiving morning to work out for an hour and get in a walk post meal. After all that, I’d still beat myself u[...]

When I think of Thanksgiving, I go right to the dressing. Turkey is a side dish. All I want is a huge plate of my Granny’s dressing drenched in giblet gravy with some turkey sprinkled on top. And yes, it’s called dressing. Not stuffing. Who actually stuffs their turkey anyway? It’s called dressing when you cook it in a pan. If you bake a stuffed turkey, you run the risk of bacteria developing since it takes longer for the stuffing to reach an appropriate temperature than the bird. Then you h[...]

I choose local, organically grown foods. Mostly because I’m a control freak. I like to know exactly how my food was raised. And I also want to know the foods I’m eating are nourishing me. Conventional produce and meats are not able to offer the same standards. Before I get into the other reasons why I buy organic, I have to explain one misconception. Foods labeled organic are not the only organically produced foods. Many small farms practice sustainable farming but do not carry the USDA Organic[...]

  As pumpkin season comes to a close, I’m squeezing in all those recipes I ambitiously jotted down just as the leaves began to change. The leaves have found their way to the pavement and I’m soon calling it quits on fall flavors. Christmas decorations began creeping in weeks ago so Thanksgiving is the absolute cut-off. At my Granny’s house, there is a tradition of dessert assortment that puts any extravagant cruise ship buffet to shame. Two tables covered in desserts. It’s not Thanksgivi[...]

I love creating meals that resemble the current season. With Thanksgiving right around the corner, I'm in the mood for autumnal colors in every dish. Butternut squash, brussels sprouts and apples are fall on a plate. Brussels sprouts have pushed kale to the side and stepped into the spotlight. They’re the latest trendy vegetable to hit the table. I grew up eating them every week and have always loved them. It’s wonderful the rest of the world has finally caught on and fallen in love with thi[...]

Last week I dragged myself into the allergist doctor. I've been delaying this appointment for years. Unfortunately I've become leery of specialist doctors. There are only so many misdiagnosis a girl can take though. It all began with the rash on my scalp. When I was 15, the thing popped up almost overnight, covering the back of my scalp and a sliver of my neck. I can’t tell you how many topical creams, shampoos and oils I tried to get rid of the thing. And here I am at 29 with the same rash ex[...]

My chocolate cravings are insatiable. I have a hard time keeping them at bay so I must have healthy chocolate options available at all times. At home I keep raw cacao powder and honey on hand to whip up a quick chocolate sauce and I try to have a dark chocolate bar stashed in my purse for emergencies. You never know when you’ll get stuck on an airport runway for two hours. Chocolate helps during these frustrating times. Sweet potatoes have become one of my staple breakfast items. Back when I[...]

Friends often ask me, "what's the most important thing to change about my diet?" I tell them to eat the right kinds of fat. This has been the biggest shift in my cooking. I've learned that fat is not the enemy. In fact, every cell in your body needs good fat to survive and thrive. So why then did I avoid it like the plague for years? The health community touted the low-fat diet as the be-all, end-all for years and I absorbed every piece of nutrition advice from the media. I think the general co[...]

On Saturday I had the opportunity to meet four people who have hugely impacted my health journey, Stefani Ruper, Sarah Ballantyne, Stacy Toth and Matt McCarry.  I've learned a tremendous amount from them and I'm so inspired by their work. When I found out they would be in my city for a book signing, I squealed with excitement! And then Stacy asked me to do a guest blog post for them. Amazing!! So here it is, reposted from Paleo Parents Blog. Check out the original here. I was so thrilled[...]

Sunday night is meal prep time for the week. I get anxiety when I have to buy meals from a cafe or restaurant. I like knowing what's in my food. That's the control freak in me. I don't agree with the majority of common ingredients out there and I feel uncomfortable when I have to play twenty questions with a server. Since I'm on this body healing journey, compromising my health with a lunch cooked in canola oil really sets me back. To prevent that from happening I put  aside designat[...]

As a kid Halloween was the highlight of my year. I got to wear a ridiculous costume, run around the neighborhood with my friends, and get a bag full of candy. Could it get any better than that?! It was fun overload. Once home, I'd pour my candy onto the floor and meticulously sort each piece. Gobstoppers, Nerds, Lemonheads and Starbursts were at the top of the pile. I was the rare kid who hated chocolate so all the mini candy bars were quickly discarded. My mom loved this of course. In colle[...]

I’m on a mission to rid my life of skin irritants. My body suffers from a variety of skin rashes and I also break out into hives easily. This means constantly experimenting to find the right type of hair and body cleansers. For hair care in the past couple of years I've tried:  ►Nature's Gate Shampoo and Conditioner - left my hair heavy and had to wash often ►Dr Bronner's Tea Tree Castile Liquid Soap - too harsh and dried out my scalp ►Derm-Essentials for Seborrheic Dermatitis - d[...]

Nope, still not burned out on pumpkin. All this pumpkin spice obsession is okay by me. Starbucks created a trend worth buying into and I'm glad it's branched out to inspire other creations. Like my Maple Glazed Pumpkin Spice Bread! I baked this up and brought it to a brunch party. When I revealed it was gluten-free, I watched as everyone turned to me in surprise.  They loved it and could not believe something so delicious was healthy. I walked around beaming with pride the rest of the day. [...]

Now that fall is here, my weekends are getting shorter and I have less time to cook. Maybe it's the shorter days or it could be my ambitious nature with a tendency to over commit myself. It's definitely the later. I just want to squeeze all the energy out of a day and be as productive as possible. Every weekend I have an incredibly long, detailed list of projects to complete and events to attend. Last weekend I saw friends every night, went hiking and apple/pumpkin picking on Sunday, finishe[...]

  On Sunday, I made my annual trip to the pumpkin patch and we came home with bushels of produce! There are still so many pumpkin recipes in the works and it was perfect inspiration. The best part is that the farm we visited uses organic standards for everything they grow. Hooray for no pesticides in our food! I created this pumpkin chili recipe in anticipation of chilly fall evenings around the corner. The ingredients are simple and I like to load it up with veggies to up the [...]

Cheese and I had a special bond for many years. It was my go-to quick afternoon snack that kept me going until dinner. At some point I'd even read an article that influenced me to eat a piece of cheese before dining out at a restaurant. That one piece was supposed to prevent me from over-eating. I stuck to this rule for years and I think all it did was make me constipated. I gave up most dairy in 2007 and felt incredible. Until that year, my body had been inundated with lactose, which I d[...]

It happened the first time while watching cartoons with my cousin. My grandmother brought us a huge plate of liver and onions. I was seven. Most kids my age would have turned up their noses. I was a strange kid though. I loved everything I was supposed to hate and vise versa. A few of my favorite foods included turtle soup and oysters. Pizza, french fries and ketchup were never on my plate. They just weren't in my palate. I wanted the "adult' food. So my grandmother made me liver and onions[...]

It's fall y'all! I know that's super corny but I can't stop saying it. That crispy, cool nip is in the air. Pumpkins are dotting my neighbor's stoops, Halloween decorations are making an appearance and I want to add pumpkin to all my recipes. First up is a batch of cookies. Grain free baking is no easy task. I did tons of careful research before embarking on this cookie recipe. In terms of grain free options, four types of flour replacements are predominately used: almond or other nut flour[...]

Baking a pumpkin can be intimidating and awkward. They're oversized, heavy, cumbersome and can make a huge mess. But fresh pumpkin can make all the difference in a recipe. It's actually easy to prep and bake. Just follow this step-by-step tutorial below. Makes 4 cups. 1 sugar pumpkin 2 tsp real salt 1 tbsp unrefined coconut oil  ►Preheat oven to 350 degrees ►Rinse the outside of the pumpkin and cut off the top as you would when making a jack-o-lantern ►Slice the pumpkin in [...]

It's getting back to the philosophy of using the whole animal. No part is wasted. Making broth from bones is steeped in as much tradition as it is in nutrition. Broth serves as the base for key cultural dishes the world over, from French Onion Soup to Shoyu Ramen. My only memory of any sort of broth making was with the turkey carcasses post Thanksgiving. My grandmother is of the farming generation that lived on the land and knew the importance of using every animal part. She would simmer [...]

It's official! Go follow me on Bloglovin for more up-to-date recipes and nutrition info. Just click: Follow my blog with Bloglovin Thanks for the love!   [...]

The smoothie bowl was inspired by two things. 1. Juice Revolution. I had the Amazing Greens Acia Bowl on my birthday this year instead of cake (with coconut substituted for bananas). It's THAT good! 2. Clean Food Dirty City. This woman has serious gorg-factor on her site. Check it out if you want to be wowed. There is a certain satisfaction in eating a smoothie rather than drinking it. Using a spoon extends the smoothie moment. I tend to slurp it down in a matter of minutes when [...]

This is the result of a successful shopping trip. A few items are missing that are camera shy, including liver, coconut yogurt, arrowroot powder and nutritional yeast. Here's the entire list: Red Cabbage Broccoli Rabe Carrots Ginger Native Forest Coconut Milk Native Forest Coconut Cream Coconut Aminos Sparkling Water Figs Avocados Zucchini Butternut Squash Ginger Lemon Juice Sugar Pumpkin Turnips Nutiva Coconut Flour  Real Salt Wild Caught Sardines in Olive Oil Grass-fe[...]

It's September. So I'll be eating large quantities of summer fruit until the very last day of harvest. Peaches are still available in my local market and I wanted to create a dessert that brought out their full flavor. The best way to do this is by slow roasting until the juices burst through the skin.In my dairy-days I would have reached for plain vanilla ice cream to top off this dessert. Alas, those days are done. Dairy is my primary food intolerance. I tried convincing myself for years that [...]

Rich, creamy hollandaise sauce. Pour it over any dish and you have something decadent. The sauce harmonizes the flavors and ties every ingredient together. But really, who am I kidding? I just want the sauce. The egg, salmon and vegetables are simply vehicles for the main attraction. Hollandaise sauce has a secret weapon, it’s all in the quality of the eggs. Quality will always trump quantity in my book. When it comes to food, the source matters. And it matters most when you’ll be consuming [...]

I've been making homemade granola for years. Most of the pre-packed granolas out there are loaded with sugar and contain three or more types of sweeteners. With just a few ingredients, it's so simple to make that I see no point in buying it. Last March my husband and I stole away to DC for the weekend. We love experiencing a place from the locals perspective and rented a quaint garden apartment in Capital Hill for our stay. The hosts wowed us with welcome gifts and even made us homemade grano[...]

I can't believe this is the first time I'm posting a recipe with bacon. Bacon is a love affair to last a life time. Even when I was vegan, bacon was the exception. Because come on, its BACON! These burgers were out of this world good. Bacon. Guacamole. Grass fed beef. It took some extreme willpower to snap photos of this before devouring every last bite. The meal was inspired by Ben Hulet's #sundaynightguacburgers. If you want to see some drool worthy meals, hop on over and check it out. Make[...]

From the time my husband and I moved in together, we've eaten a very similar diet. It just makes sense from an economics standpoint as well as making our lives easier when deciding on dinner. I think most families function this way. Growing up I ate whatever my parents put on the table and never considered that I may need different foods from my brothers. Well now I'm learning this is false. Men and women require different diets. I shared this with a friend the other day and she was surpr[...]

Sweet potatoes quickly became a breakfast staple when I embarked on this new food journey. I cooked up four or five pounds the other day and have been on a mission to use them in new ways. The lack of bread-like foods is becoming taxing and I needed some substitutes before I ate an entire loaf of cinnamon raisin bread. So I asked myself how I could turn sweet potatoes into a bread-like consistency. There had to be a way, right?! Yes! Pancakes. Most paleo pancake recipes call for almond or co[...]

We eat far more fish and seafood than meat. Since we're still weaning ourselves off a mostly vegetarian diet, we only eat meat a couple times per week. Tuna is extra meaty so for now it's the closest thing to steak cooking in our kitchen. Once I'm more confident in my meat cooking abilities I'll post some recipes here. We did try a new vegetable though! I have this game where I like to go to the store, buy something interesting and then find out how to cook it later. This time it was kohl[...]

Pick up a tomato and bite right into it. If the juices drip down to your elbows then you know you have a good one. I once passed a road side farm stand in Arkansas that read, "elbow licking good!" I pulled over and bought two bags. Now that I'm in Brooklyn, I'm tasting the bounty of the Northeast. And I must say the tomatoes up here are just as flavor-packed as the Southern ones. The colorful heirloom variety are my favorite and I tend to get overzealous when I see beautiful produce. That[...]

I woke up with a burning desire to bake. On Sunday morning I literally leaped out of bed. My adrenaline was pumping in anticipation of my kitchen creation. I began throwing things out of the pantry faster than my brain could process. Since I have a tendency to create before I think, I took a step back and surveyed everything on the counter. The recipe I was dreaming up used several farm fresh eggs and it would have been tragic to waste them. A few years ago I was having a business breakfast w[...]

I'm a new member of the Park Slope Food Coop. The first member-owned grocery store of its kind in the US, focusing on sustainably produced and locally sourced foods. Under one roof you can find vegetables just pulled from the ground by a farm less than 100 miles away, cartons of eggs with handwritten labels, locally produced nut cheeses, spices lovingly scooped into individual packages by your neighbors, and pickled garlic scapes made in a shop down the block. It's my latest obsession. I [...]

When I was 11 I made creme brûlée for the first time. It was my absolute favorite dessert and I wanted to prepare it exactly as they did in restaurants. Caramelized sugar and all. As the custard baked, the entire house filled with its sweet aroma.  I proudly served the beautiful creme brûlée to each family member. Then they took their first bite. Silence fell over the room. Yuck! My heart sank. I had switched the salt and sugar proportions. Oops! My family will never let me live this down[...]

Texas really did a number on me. Beef barbecue, beef burger and hearty tex-mex meals left me feeling heavy. Don't get me wrong now, it was AH-mazing and I enjoyed every bite of that southern goodness. I can verify that every meal is definitely bigger in Texas. And some of that bigness came back with me. So this week, I'm cooking up extra vegetables and laying off the beef. It's time for the reemergence of my favorite summer soup. I adapted this recipe after a soup in Gwyneth Paltrow's&nb[...]

My body craves carbs in the morning and I'm still trying to find a substitute for my pervious oatmeal morning ritual. I would strategically add in coconut flakes, sunbutter, fresh ginger, raw honey, cinnamon, raw cacao powder and vanilla. Then I would enjoy it as I sat at my inspiration place writing my journal. My oatmeal routine turned into an obsession so I'm now searching for a more nourishing replacement. Sweet potatoes are an excellent vehicle for all the add-ins and toppings I love[...]

My grandparents had a swordfish mounted above the sofa in their living room. It was a trophy. And a reminder of all the family deep-sea fishing adventures. I went once. Caught an impressive Mahi Mahi and proudly served it to my parents for dinner that night.  Then my fishing days were over. I was much more interested in the cooking and eating than the hunt. Swordfish is an excellent source of omega-3 fatty acids that helps the body heal inflammation. It also contains the important micronu[...]

For all of us in the world who cannot tolerate traditional dairy, we must turn to some sort of alternative. I choose to be soy-free, cow-milk-free, and grain-free. The only option left then is nut milk. Once I took my first sip of chocolate almond milk, I was hooked! That stuff is dee-lish! Then I looked at the ingredient list. All that sugar! Ahh! No good for this gal. I had to make my own. Almond milk is simply almonds and water. You soak the almonds in water and then blend it together.[...]

My childhood summers were spent doing anything possible to stay cool. Most of the time that meant turning on the sprinkler in the backyard and running around until we were too exhausted to stand. Then my mom would bring out giant slices of fresh watermelon. With that first bite, the juices would run down my arms and then my legs. My mom knew watermelon was an outside food. Now that I live in a Brooklyn apartment, I had to find a way to make watermelon indoor friendly. Watermelon Granita was t[...]

Nutella is too good to be true. Fact. Perfect straight out of the jar. Fact. Entire jar does not equal one serving. Fact. (Unfortunately.) Highly addictive. Fact. It is for all these reasons that I had to create a healthy version of this delectable treat. Makes one small jar. 1 cup roasted hazelnuts - thin casing removed. 1/4 cup raw cacao powder 1/8 tsp Pink Himalayan sea salt 2 tbsp raw honey Dash of ground cloves (optional) 4 tbsp boiling water 1/2 tsp coconut oil [...]

It's strawberry season! Summer came a bit late to the northeast this year so we are just now enjoying the first crop of sweet strawberries. It is impossible to pass by this fruit without snatching up at least two cartons so I end up with more than my stomach can handle. I raided my kitchen last night to what I could possibly create. And since it was 10pm, I wanted to make something quick. I grabbed the food processor, some coconut flakes, strawberries and sea salt. Five minutes later I had t[...]

I am fortunate to live on the coast with access to super fresh seafood. My local Saturday farmers market has a diverse assortment and I like to mix it up each week. The booth is notorious for selling out by late morning. You have to be quick in Brooklyn! Especially when it comes to good food. The week I chose fresh flounder and also treated myself to a piece of smoked swordfish. Deliciousness! Foil packs perfectly cook fish for an even flakiness. It's so easy to just throw the fish and ve[...]

Sometimes we just need to get our fix, our daily dose of chocolate. I try my best to keep homemade healthy options near-by in these emergency situations. When the hormone alarm sounds, all I have to do is reach for the secret stash. It removes the internal conflict over fighting my craving or saying, screw it, I'm eating that brownie. Then feeling the guilt of consuming something I know is bad for my body. The brownie is never the solution. So I created these delicious melt-in-your-mouth tru[...]

  Makes 24 mini-cheesecakes Crust: ¾ cup raw peanuts ⅛ teaspoon himalayan pink sea salt 3 soft dates, pitted and chopped   Filling: 1 ½ cups raw cashews (soaked in water overnight, drained) 1 cup raw  peanuts (soaked in water overnight, drained) ¼ cup plus 3 tbsp coconut milk 2 tbsp lemon juice ⅓ cup raw honey ½ cup coconut oil (warmed to liquid) ½ teaspoon himalayan pink sea salt 1 teaspoon pure vanilla extract 2 small ripe orga[...]