Breakfast, lunch and dinner can be easy to plan ahead and map out, but when you’re stuck in traffic at 6 PM and your stomach is growling, there’s nowhere to turn but a gas station or McDonald’s.

What’s a gluten-free gal to do?

The solution is simple.  Plan out your meals and snacks every Sunday. Make your snacks a priority; just like you would your breakfast, lunch and dinner.

Easier said than done?

Not at all.

Think about what foods you enjoy eating for your meals, then branch out from there.  Create healthy snacks around your favorite foods so that nothing goes to waste.

A fan of lentils? Make a batch on Sunday night for Dal on Monday, Lentil soup on Tuesday and a snack of lentils wrapped in Nori for each day of the week along with some avocado and salsa.

Love your sweets?

Freeze a Greek yogurt, defrost for 20 minutes, add in cocoa powder, banana slices and ground flax seeds for a nice spin on an ice cream sundae.  Still not satisfied? How about slicing up some jicama, drizzling it with lemon juice and serving it with guacamole? These out-of-the-box snacks are fun to create and unique enough to keep your taste buds yearning for more.

The trick is to always be prepared and get creative with your morning and afternoon snacks.  Be sure to keep fresh veggies on hand at all times.  Chop and store them in seal-able bags for a quick grab n’ go convenient nibble to have throughout the week.

Take note of the healthy foods you need to keep your pantry and fridge stocked at all times.  These items should own a spot on your grocery list each week.  That way it’s easy to purchase a few staples on Sunday for the week ahead.

Unfortunately, most of the convenient gluten-free food is highly processed and full of added sugars, so why not try to map out your week, thinking about when you get most hungry during the day? Is it in the mornings, the afternoons, after dinner?  Think of items that you can easily toss into your bag when you’re running errands.

Try to keep something in your top desk drawer such as dried fruit, nuts and seeds. It takes 5 minutes to toss some gluten-free oats into a Ziploc bag along with dried fruit, unsweetened coconut flakes, almonds and pumpkin seeds for a go-to granola.  You can take this anywhere and it will last forever.

Remember to pack a bottle of water and you’ve got yourself a nice snack to hold you over. You’ll be thankful that you’ve saved yourself the money that you might spend at a vending machine or convenient store.  This will cut down on those convenient processed gluten-free snacks.  In the end, your body will be eternally grateful.

This is just a taste of how you will benefit from eating clean, wholesome gluten-free food, further outweighing the costs on your finances, and more importantly, on your health.

When dinner’s at eight and you just can’t wait, you need some quick n’ easy snacks to hold you over and keep you and your tummy happy.

Here are some of my favorite Go-To Gluten-Free Snack Recipes:

• Pear and Ricotta Tartine

Toast a piece of gluten-free toast.  Dividing evenly, top with 2 Tbsp. apple butter, ½ thinly sliced pear and 2 ounces ricotta cheese. Broil until the cheese has melted, 2-3 minutes.

• Crackers with Greek Yogurt and Smoked Salmon

Diving evenly, top crackers with ½ cup plain Greek yogurt, 4 oz. sliced smoked almond, 2 tsp. chopped red onion, ground cumin, sea salt and pepper.

• Figs and Sliced Melon

Slice 2 figs in half, top with thinly sliced melon and ground flax seeds.

• Nori Veggie Wraps

Lay 2 pieces of Nori on a flat surface, top with hummus, salsa, chili powder, sliced zucchini and shredded carrots. Wrap like a burrito.

• Yellow Squash with Almond Butter Dip

Cut one yellow squash into thin slices.  Dip into mixture of Greek plain yogurt, ground cinnamon, canned pumpkin puree and pumpkin pie spice.

• White Bean Arugula Pesto with Pretzels

In a food processor, combine 4 cups arugula, 1 cup white beans, 4 fresh basil leaves, 1 tsp. balsamic vinegar, sea salt and freshly ground pepper. Serve with gluten-free pretzels.

• Apple Parfait with Salted Pistachios

Cut two apples into bite size pieces. Divide the apple and 1 ½ cups Greek plain yogurt among bowls. Sprinkle with ½ cup coarsely chopped salted roasted pistachios and 1 tsp. unsweetened coconut flakes.

• Crunchy Cashew Lime Broccoli

Steam broccoli florets and toss with olive oil, chopped cilantro and a squeeze of lime.  Sprinkle with toasted ground cashews.

• Savory Kale Wraps

Lay a large kale leaf on a flat surface, top with guacamole, Greek plain yogurt and salsa. Sprinkle with chia seeds; wrap like a burrito.

And there you have it. Easy as 1,2,3 and all it takes is a little planning and organization.

So go ahead. Get those Ziploc bags ready and start making your snacks for the week ahead.

I am honored to have been asked to contribute this post to my two amazing and dear friends Amy and Maggie who just launched a beautiful gluten-free website called The Balanced Platter.

A group of us gluten free bloggers have come together to share our healthy gluten free recipes each day in January.  And The Balanced Platter is going to be giving away a baking gift basket to one lucky reader on February 1st.

Many thanks to Amy and Maggie for asking me to  be a part of this amazing new website. It’s a beautiful resource and I look forward to your future posts. xo

Last weekend I was walking down in the West Village when I came upon one of my favorite health food stores, Lifethyme Market.

It’s always been a fun spot to walk around and look at the fun, new products as well as their homemade prepared food bar.

Now, if you know me well enough, you know that I cannot eat out yet because of my food intolerances.

I wish I could but I just still cannot.

Still healing, but I hope soon.

Anyhoo, I saw this amazing Cauliflower Hummus that they had and I read the ingredients about 20 times before I honestly almost had a heart attack.

O my gosh; I could eat it.

O my gosh.

You would have thought I was a kid in a candy store.

Nope, just Amie in a health food store eyeing the cauliflower mash.

I died and went to heaven.

I didn’t know what to do. I’ve never been able to just stop in and pick up some food to munch on in so many years. I felt like an alien.

I took one of the to-go containers and put about 10 cups of this ol’ cauliflower hummus inside, grabbed a spoon and an avocado and headed to the register with the biggest smile on my face.

The clerk must have thought I was crazy because I ripped open the bag that he put my container in and dug into the cauliflower right then and there outside on 6th avenue in the West Village.

I almost cried.

Actually, I think I did.

So emotional.

I felt so cool.

So amazing.

Wow, this is what it feels like to be able to go into a store, pick something up and just eat it without worrying or getting sick.

I peeled my avocado, cut it in half and spooned the cauliflower hummus right inside.

Bite.

Bite.

Bite.

I ate the whole thing.

Yes, I ate an entire avocado and about 20 cups of this cauliflower hummus on 6th avenue on the corner in the West Village on a 20 degree Saturday afternoon.

And I loved every minute of it.

Every. Single. Minute.

Then I took a deep breath, realized I was so full and jumped on the subway home.

Quite possibly the best day of my life.

Quite possibly.

Yes, it’s the small things that matter and that make you feel so good.

And you can bet what I did on Sunday morning.

I went out and bought 4 cauliflowers.

Steamed ‘em and mashed ‘em up into my own hummus creation.

I leave you with my famous, life-changing bean-free white mush that has changed my life.

Seriously, my birthday is in 3 weeks and I just may ask my family to treat me to another 20 cups.

It was just that good.

Life is good.

Cauliflower No-Bean Hummus

Gluten-Free and Vegan

Serves 2

• 1 head organic cauliflower, cut into florets
• 1 cup vidalia onion, chopped
• 1 clove garlic, minced
• 1 cup cilantro, finely chopped
• 2 Tbsp. freshly squeezed lemon juice
• 1 cup Shiloh Farms cashews
• 1/4 tsp. sea salt
• 1/6 tsp. freshly ground black pepper

Directions

1. In a medium pot, steam cauliflower florets with 1 cup of water for 5 minutes or until soft.
2. Combine all ingredients in a food processor; pulse until mixture forms a creamy consistency.  Transfer to a serving bowl. Serve warm with crudites, gluten-free crackers and toast.
3. Enjoy.

Last week I was feeling like I needed a nice detoxifying salad.

I had just gotten back from a nice walk in Central Park and I was in the mood for something light, yet filling and delicious.  I wasn’t quite sure where it was going as I chopped up some veggies from my fridge.

I chopped up some fennel, onions, cashews a bit of thyme and marjoram along with some cashews and mixed ‘em all together with flax oil and balsamic vinegar.

As much as I love the smell of baking scones in my oven, there’s just something simple about fennel and arugula that makes me feel happy.

Well, one thing let to another and before I knew it, I had used two heads of fennel and their pretty delicate fronds.

The sweet licorice scent of the fennel got me so excited and I couldn’t stop chopping.

I really hope your local market carries fresh fennel because I feel like I’m adding it to everything lately.

I’m loving their sweet bite and crisp texture and I just love the kick fennel adds with the balsamic.

It’s surely a healthy detox salad and who doesn’t want to munch on something that makes them feel good?

I certainly know I’m happy chomping on anything that makes me feel good.

Am I right?

Well we’re all in the mood for a lil’ bit of a Detox this time of year, so why not start right in your kitchen with your some light and refreshing salad recipes?

So, if you’re a fennel fan…

And you like arugula too….

Why not toss in some fresh thyme?

O ya, and a lil’ marjoram, too.

This salad is a perfect side dish for any meal or can be served as an appetizer.

My favorite way to enjoy it?

After my meal.

As dessert.

Why?

Well it’s nice n’ sweet.

And it’s my ideal way of getting some more greens into my day along with some natural sweetness and healthy fats.

I’ve got that all covered.

Trust me on this one.

She’s a winner.

Fennel Salad with Thyme Vinaigrette

Ingredients

• 2 bulbs of fennel with fronds, thinly sliced
• 1 medium red onion, sliced
• 1 tsp. fresh marjoram, chopped
• 1 1/2 cups arugula
• 2 tsp. fresh thyme, finely chopped
• 1/4 cup Barlean’s flax oil
• 2 tsp. freshly squeezed orange juice
• 2 Tbsp. white balsamic vinegar
• Pinch of sea salt
• Pinch of freshly ground white pepper
• 1/3 cup cashews, finely chopped
• 1/2 tsp. fresh orange zest

Directions

1. In a large bowl, combine fennel, fronts, onion, marjoram and arugula; gently toss to combine.
2. In a small bowl, combine thyme, oil, fresh orange juice, balsamic vinegar, sea salt and pepper; whisk well.  Add cashews and toss to coat.
3. Transfer salad onto serving plates. Sprinkle with orange zest.  Serve with thyme vinaigrette on the side.
4. Enjoy.

I am honored to announce that I have been asked to become a special contributor and contributing recipe developer for The Daily Meal.

A week of persimmons isn’t like any other week.

It’s a special week.

Because persimmons are special, aren’t they?

They’re so pretty n’ orange.

They remind me of the Spring and with this 62 degree weather in Manhattan on Saturday, all I can think about is Spring.

But, we’ve got quite a ways to go until those birds start chirpin’ so I thought I’d bring a bit of Spring into your step this week.

I love Spring and I love persimmons. They’re a happy food for me; funny how just looking at one makes me smile.

Does that happen to you?

I think it’s because they’re orange.

But I dunno.

So, let’s talk about a week of persimmons. What are you doing this week without persimmons in your pantry?

May I humbly suggest these five fabulous persimmon dishes?I know this might sound crazy but I’ve created a whole week for you filled with these pretty orange persimmons. Probably because I love cooking with them. I really do.

In terms of fruits, I like persimmons loaded with a drizzle of balsamic and enough honey n’ fresh basil to give you a belly ache. But let’s not go there.

No one needs a belly ache on a Monday.

So, here are five fun dishes you can easily whip up this week to serve tonight thru Friday.  I assure you, by Friday you won’t be sick of these fun lil’ fruits.

Folks, these are some pretty darn good recipes. I don’t know about you, but I could use some more persimmons in my life.

They’re just so pretty. And chewy.

The fruity persimmons pair nicely with my combination of fresh herbs, natural sweeteners, grains and greens- it’s what makes their flavor really Pop.  They add that bit of unexpected sweetness that pairs perfectly with a salad, sammie or soup.

I’ve eaten so many of these persimmons testing these recipes out for y’all for five days straight, and I couldn’t have been happier.

Bon Apetite.

What are you waiting for? Get your persimmon on your plate, won’t cha?

Escarole Salad with Persimmons & Pistachios (1 cup pistachios, 2 sliced persimmons, 2 Tbsp. flax oil, 1 Tbsp. balsamic vinegar, 1 segmented grapefruit, 1 head escarole, leaves torn). Puree half the pistachios, oil and balsamic in a blender. Toss grapefruit segments with sliced persimmons, escerole and dressing; season. Top with remaining nuts.

Persimmon Garlic Oil (1/3 cup extra virgin olive oil, 2 finely chopped persimmons, 1 clove crushed garlic). In a small saucepan over low heat, cool oil, persimmons and garlic for 5 minutes.  Remove from heat add sea salt; set aside to cool. Discard garlic. Refrigerate for up to 4 days.

Persimmon Quinoa Soup (1 qt. vegetable broth, 2 cloves crushed garlic, 4 slices ginger, 1 lb. sliced bok choy, 1 cup sliced shitake mushrooms, 3 diced persimmons, 2 cups cooked quinoa, 2 sliced scallions).  In a medium pot over medium heat, combine all ingredients; simmer for 30 minutes.

Persimmon Sweet Potatoes (2 large cooked sweet potatoes, 2 diced persimmons, 1/4 tsp. sea salt, 2 tsp. balsamic vinegar, 1/4 cup fresh chopped basil, 1/4 cup dried cherries, 1/2 cup cashews, 1/3 cup almond milk). Combine all ingredients in a large bowl; using an electric mixer beat until combined.

Persimmon Faux-Fiteroles (1 pt. coconut ice cream, 6 slices cinnamon raisin gluten-free toast, 1 diced persimmon, 1/4 cup melted dark chocolate). Scoop 1/3 cup ice cream onto each piece of toast; top with chopped persimmons, gently press down with another piece of toast, slice ice cream sandwich in half. Drizzle with melted chocolate.

Now, onto the free Yoga.

I know you’ve all been waiting for this.

I’m excited to announce that I’ve been asked to offer my readers two free yoga classes at Pure Yoga here in Manhattan. I am offering all of you these free classes and a chance to enjoy the Pure Yoga steam room and relaxing environment.

I’ll be available to chat and meet n’ greet at both of these events where I’ll be serving free Organic Valley snacks and beverages.

And, the best part besides the feel good feeling from yoga?

I will be choosing 2 lucky attendees to receive the following:

• Two Organic Valley Canvas Totes
• Two (1 Month Supply) of Organic Valley products

The Two Events are Below. Please RSVP to the email address below stating which class you’d like to attend.

Class #1

February Event Date: Sunday, Feb 12^th

Time: 12:30pm

24 Spots.

Address: Pure East 203 E. 86TH ST. @ 3rd Ave.NYC

Class: Figure 4.  Combining classical ballet technique, yoga, Pilates and strength training, Figure 4, Pure Yoga’s exclusive new class, raises the barre.

Class #2

March Event Date: Sunday, March 18^th

Time: 3:30 pm

45 spots.

Address: Pure West 204 W. 77th St. @ Amsterdam Ave. NYC

Class: Vinyasa.  Characterized by flowing poses and sequences that are linked to the breath. This class is diverse and sequencing will vary with instructor philosophy and in general is a vigorous, more athletic approach to yoga.

Please specify which/or both classes you’d like to attend for Free and RSVP to: TheHealthyApple@gmail.com

Now that the holidays are over perhaps we can move on to our next celebration, shall we?

And before Valentine’s Day rolls around next month, we’ve gotta Super Bowl to watch.

While ordering my Fresh Direct delivery last week, I couldn’t help but think of what to make for a healthy Super Bowl party.  That’s the beauty of food shopping online; it’s quick, it’s easy and it doesn’t take venturing out of your Manhattan apartment into the freezing cold.

Just 1,2, 3 and it’s done.

Signed, sealed, delivered.

So, what exactly did I order?

A whole lot.

Everything from fresh fiber-filled organic veggies and herbs to fresh shrimp , tofu and beans for some hearty protein.

My favorites? Their organic eggplant, zucchini, mushrooms and of course, their shrimp.  I don’t know about you but it’s not so easy to find good shrimp and boy o’ boy did Fresh Direct hit it on the bulls eye.  They were tender and delish.

Heck, I even created some fun tiny tacos and a mini pizza with corn tortillas.

Now how much more fun can you have serving a gluten-free, grain-free Super Bowl Party?

Well, not much more fun than I had alone in my kitchen whipping up these 10 tasty recipes.

You’ve got three weeks. That’s right 3 solid weeks to perfect these 10 fun finger food recipes for game day.

So, what are you waiting for?

Go ahead, get your practice on and start making some of these babies the games this Sunday.

And since I was inspired by all of these amazing fresh ingredients, I thought I’d lend some of my trusted recipes to you for a lil’ inspiration to get your juices flowing just in time for the big game day.

It may be three long weeks away but I know you’re already wondering what you’ll serve those hungry boys n’ gals crowding around your big ol’ flat screen TV.

Aren’t you?

Dig in.

10 Things To Serve for your Simple Super Bowl Party

• Eggplant Fries (Sliced Eggplant sprinkled with olive oil, flax seeds, baked at 350 degrees F for 20 minutes)
• Arugula and Fig Pizza (Corn tortillas topped with arugula, figs and hemp seeds baked at 325 degrees F for 15 minutes)
• Stuffed Mushrooms (Button mushrooms stuffed with gluten-free bread crumbs and oats baked at 375 degrees F for 10-12 minutes)
• Mini Veggie Tacos (Corn tortillas filled with veggies of choice, salsa and guacamole)
• BBQ Mini Bean Burgers with Chipotle Sauce (Black beans mixed with BBQ sauce, ground cashews and chipotle peppers; grilled)
• Creamy Squash Guacamole (Yellow squash, grape tomatoes, cilantro and avocado mashed together)
• Grilled Coriander Shrimp (Shrimp tossed with olive oil, cilantro and coriander; grilled)
• Spicy Zucchini Cole Slaw (Shredded cabbage mixed with zucchini, onions, carrots chili powder, sea salt and pepper)
• Grilled Tofu Bites on Skewers (1 block of extra firm tofu, marinated and cut into 1/2 inch cubes, placed onto skewers with veggies; grilled)
• White Bean Pecan Dip (White beans , olive oil, fresh basil and pecans pureed in a food processor)

I’m honored and excited to announce that I was named one of Bing’s Top Food Blogs.

And I’ll be presenting at the NYC Kid’s Food Festival on Sunday January 22nd at 3:00 at Bryant Park.

I’m excited to announce Fresh Direct is offering my readers 15% off their orders when you use this link. And use code: (ACPN2) for customer to redeem the FREE DELIVERY offer.

What’s your go-to Super Bowl recipe?

I’ve gotta little secret to share.

I love wasabi.

You know that bright green lookin’ wasabi that you enjoy with your sushi?

You know exactly what I’m talking about.

For quite some time, I’ve been  wanting to create a masterpiece with my beloved wasabi.  And I just did.  Granted, they aren’t exactly like the wasabi you get fresh from the sushi restaurant, but they come pretty darn close.

The biscuits are traditional and very flaky and buttery, while the wasabi is hot n’ smooth.

What else could you ask for?

Okay well, maybe you’d prefer some chocolate or cheese in your biscuit.

But not I.

If you want, you could surely dip these biscuits into your favorite gravy, but I chose to keep ‘em plain and simple this time.  For no other reason than I had no gravy.

I know. I know.

Who am I not to have gravy with biscuits, right?

Well, this wasabi pretty much takes over and doesn’t even make you miss the ol’ gravy.

I happen to think these biscuits heal just about anything.  But then, I think that about anything that comes out of my oven nice n’ golden brown.

So, gravy or not…give these babies a whirl.

You’ve never had a biscuit quite like this guy.

He’s a hottie.

Wasabi Parsley Biscuits

Gluten-Free and Vegan

Makes 6 Biscuits

Ingredients

• 3 Tbsp. Earth Balance Vegan Butter Sticks
• 1 1/4 cups cornstarch
• 1 tsp. xanthan gum
• 1 Tbsp. baking powder
• 1/2 tsp. baking soda
• 2 tsp. stevia
• 1 tsp. wasabi powder
• 2 tsp. fresh parsley, very finely chopped
• 1/3 tsp. sea salt
• 3/4 cup almond milk
• 3/4 tsp. apple cider vinegar
• Optional topping: Sea salt

Directions

1. Preheat oven to 375 degrees F.
2. In a large mixing bowl, cut in Earth Balance Butter and combine all dry ingredients.  Add almond milk and apple cider vinegar; mix well to combine.
3. Using a Tablespoon, portion out 6 biscuits onto two baking sheets.
4. Bake for 15-20 minutes or until golden brown.
5. Remove from oven; set aside to cool before serving.
6. Sprinkle with additional sea salt.
7. Enjoy.

And be sure to check out all of my fun gluten-free pals and their tasty biscuit recipes:

Happy New Year!

Because I’m pretty sure  all you’ve been seein’ lately are candy canes and sugar cookies.

And you fee like a 5 year old on a sugar rush in the play ground – running around buying gifts, cooking n’ baking and preparing for your holiday gatherings.

You’re probably even dreaming of sugar plums at night.

Am I right?

I thought so.

Well, to take away some of that crazy sugar rush, I’m here to calm ya’ll down with a nice dose of comfort food.  But what’s a comfort food without a vegetable?

I mean, I figured we needed a vegetable in there somewhere, right?

I’ve veered away from the sweets to offer you a hearty, wholesome dish that’s perfect to snack on before you get your holiday bake on or before you start your 2 hours of wrapping gifts.

Either way it’s an easy burrito recipe that not only tastes amazing on it’s own but when paired with my chipotle sauce, is knock your ‘Christmas Stockings’ off fabulous.

Wanna know a little secret?

I think I might like burritos more than Christmas dinner.

It’s true.  And you’ll feel so healthy eating it because it’s well, a veggie packed burrito minus the whole Taco Bell thing.

And guess what?

You’ll get a nice dose of the ol’ fiber with these here beans and rice.  Double the fiber, double the love.

These fixins’ aren’t only great on corn tortillas though.  No, definitely don’t stop there. I recommend smothering these ingredients onto a piece of nori seaweed, gluten-free wraps or gluten-free toast.

It’s great for our vegetarian friends and can easily be made vegan without the Greek yogurt.

Not that I recommend making it without the Greek yogurt though.  Greek yogurt is delish.

Black Bean Burritos with Creamy Chipotle Sauce

Gluten-Free and Vegetarian

Serves 2

Ingredients

• 4 corn tortillas
• 1/2 cup Greek yogurt or dairy-free yogurt
• 1/2 cup pureed pumpkin
• 1/2 tsp. chili powder
• 1 cup Lima beans
• 1/4 cup fresh curly parsley, chopped
• 1 1/2 cups black beans, cooked
• 1 cup wild rice, cooked
• 1 ripe avocado, peeled, pitted and mashed
• 1 plum tomato, finely chopped
• 2 Tbsp. nutritional yeast
• 1/3 tsp. sea salt
• 1/4 tsp. freshly ground white pepper

Directions

1. Preheat oven to 350 degrees F.
2. Prepare a baking sheet with non-stick baking spray.
3. Lay corn tortillas flat on baking sheet.
4. In a medium bowl, combine yogurt, pumpkin and chili powder; mix well to combine.  Spread mixture atop tortillas. Add mashed avocado and smooth together in a circular motion.  Add Lima beans, parsley, beans, rice and tomatoes.
5. Sprinkle with nutritional yeast, sea salt and pepper.
6. Transfer to the oven; bake for 10-15 minutes or until golden brown and bubbling.
7. Remove from oven; transfer to serving dishes.
8. Serve warm.
9. Enjoy.

It’s unlike any other pesto.

Because there aren’t any pine nuts.

Instead I tossed in some sunflower seeds.

A pinch of nutritional yeast.

And sesame seeds.

O the flavor.

Just wait.

I caught myself spooning it into my mouth to taste and got a bit carried away. Yes, it’s that good.

Despite not feeling 100% up to par these past few weeks, I rallied last night and made this pesto to enjoy on my flight.

The secret ingredient?

Sunflower seeds.

I adore sunflower seeds because they lend such a velvety richness to dishes.  They go absolutely perfectly with the garliciness of this pesto-creamy, garlicy, delicious!

Did I mention this dish counts as a vegetable?

That’s right; it’s a nice bunch of spinach along with sweet onions and you could even get crazy with some extra garlic if you’re feelin’ the groove.

Serve it alongside some gluten-free crackers this holiday season- it’s a good decision.

Yet again, another fabulously easy n’ fun recipe that’s easy to serve when entertaining or to enjoy alone atop tofu, rice, quinoa or gluten-free toast.

Grab a spoon and get to work.

You’ll like this one.

I just know it.

Spinach Sunflower Seed Pesto

Gluten-Free and Vegan

Serves 6

• 2 Tbsp. extra virgin olive oil
• 1/4 cup sweet white onion, sliced
• 3 cloves garlic, sliced
• 4 cups fresh baby spinach
• 2 Tbsp. nutritional yeast
• 1/4 cup sunflower seeds
• 1 tsp. black sesame seeds
• 1 tsp. white sesame seeds
• 1/6 tsp. sea salt

Directions

1. In a large skillet, heat oil, onions and garlic, cook for 2-3 minutes or until onions caramelize.
2. Add spinach; cook for another 3 minutes or until spinach is wilted.
3. Transfer spinach mixture to a food processor; add remaining ingredients.
4. Pulse until smooth.
5. Transfer to a serving bowl.
6. Serve atop gluten-free crackers, with crudites or as a spread atop toast.
7. Enjoy.

I’m off to LA for some recipe development. Have a fabulous weekend, my foodies.

Did you know if you mash avocados and then mix ‘em with endive and watercress you can make a pretty amazing guac?

It’s true.

No need to run to the market for pre-made guac.

And why am I, after twenty-eight years making this ridiculously easy and delicious guacamole for the very first time?

Who knew!

You’ve probably had regular guacamole at some point of your life or another. I mean, who doesn’t love some creamy guac goodness?

Well, dear ones, creamy guac goodness just got a whole lot better.

This guacamole couldn’t be easier to make.  All you need is a food processor, a bowl and a nice big spoon.  Serve it with anything from tofu to toast.  Like your favorite heals, this guac pretty much goes with everything.

As you can clearly see, I like a lotta guac.

And this one’s extra special.

It’s got a bit of endive.

Some watercress.

A bit of creamy cashews and avocado.

And of course fresh herbs.

I tossed some fresh parsley into the guac but decided to garnish it wish fresh cilantro.

Just ’cause.

I kinda like the nice leafy cilantro on top.

I mean, who wouldn’t wanna whip up an easy n’ healthy gluten-free vegetarian recipe?

I know I sure would.

Wouldn’t you?

So, go ahead.

Take a seat n’ eat up.

And by the way, grab a piece of gluten-free bread, toast it on up and top it with some of this fine, fine guac and tasty marinated tofu and you’ve got yourself a fun, fabulous n’ quick meal.

Yum.

Enough said.

Am I right?

And if you’re in the mood to add a bit of excitement to your classic guac recipe, switch it up and add in some these flavorful ingredients.

• Grated red or yellow beets
• Slivered snow peas
• Walnuts
• Grated carrots
• Chopped apricots
• Fresh basil
• Fresh lemon peel
• Fresh orange juice
• Grated orange peel
• Toasted pecans
• Honey or agave nectar

Tofu Toast with Endive Watercress Guacamole

Vegan and Gluten-Free

Serves 4

Ingredients

• 1 cup cashews
• 1 cup endive, chopped
• 1/2 cup fresh watercress
• 1 tsp. balsamic vinegar
• 1 Tbsp. lime zest
• 2 Tbsp. freshly squeezed lime juice
• 1/3 cup fresh parsley, chopped
• 2 ripe avocados, peeled, pitted and cored
• 1/4 tsp. paprika
• 1/4 tsp. sea salt
• 1/4 tsp. freshly ground white pepper
• Fresh cilantro, to garnish
• 8 slices gluten-free bread, toasted
• 1 lb. marinated tofu, sliced into 1/4 inch pieces

Directions

1. Combine all ingredients (except bread and tofu) in a food processor; process until smooth.
2. Transfer to a serving bowl, spread atop a piece of gluten-free toast with a few slices of marinated tofu.
3. Remaining guacamole can be served at room temperature or chilled with gluten-free crackers, pretzels or crudites.
4. Enjoy!

What are you yearning for this Christmas?

Hmmmmm.

Is it really already December 5th?

Only 20 little days until Christmas.

Only 19 more days to prep.

O the horror!

But, think of it this way…19 more fun-filled days to bake n’ cook n’ shop and enjoy the pretty lights and festive decor.

I wish this time of the year could last forever. Don’t you?

It’s been a beautiful 60 degrees here in Manhattan and I’ve been soaking up the sun walking through Central Park every day.

And I love it.

I’m just thankful to be with my family this Christmas; so happy my sister is coming home from Singapore and can’t wait to enjoy some relaxing time with good food and fabulous company.

What’s on my list this year? Well, I never have a list but I’ve just been thinking about what I could use…

I just bought myself 2 pairs of Lululemon pants (big step as they are quite pricey) and a new pair of eyeglasses (more to come on them…they’re so fun) but if I really had to think I guess I would focus my Christmas List on my body’s toxicity and Detox cleansing asking for glass food containers, an organic shower curtain, a new lamp shade, Whole Foods Market and Fresh Direct gift cards….

I spent my Friday night tossing out the other half of my toxic apartment…household cleaners, makeup, etc. I feel like it never ends and it seems every month since May I’ve been cleaning and tossing another few trash bags full of great gadgets, toothpaste, mouthwash, and lotions and potions and food that I once loved but no longer can use…Sad but I know it’s for the best.

So, I decided to get a bit creative and look for some simple yet Clean and non-toxic gifts that you can share with your loved ones on your holiday.

Here’s a fun set of cute gluten-free and vegan Christmas gifts that I’ve gathered for someone on your list.

Happy ‘Clean’ Shopping.

Wooden Cooking Paddles

Mini Hot Air Popcorn Popper

Matteo Home Linen Napkins

Zoku Quick Pop Maker with Tools

Black + Blum Lunch Pot

Almond, Vanilla and Lemon Extract

Yuzo Marmalade

TwinCakes Holiday Gift Basket (Raw, Gluten-Free and Vegan)

Blood Orange Olive Oil

The Sonoma Trio by O Olive Oil

Manicardi Aged Balsamic Vinegar

Frog Hollow Jams

Nontoxic Soy Nail Polish Remover

FoldTuk Round Collapsible Bakeware

Smoked Sea Salt

What’s on your ‘Clean’ Holiday list this year?