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.

Honey comes from bees.

Apples come from trees.

But homemade cookies come from heaven.

Or a good friend down the street on Park Avenue.

Hehe.

I have a new (well, old) recipe for you today and I know you’re gunna love it.

I love the feeling of baking homemade cookies. It makes me feel so domestic, like my Grandma Isabel or my Nanny Emily.  Just thinking of their skin-so-soft hands helping me mix the batter when I was a young one.

There’s something special about chocolate chip cookies, isn’t there?

They’re so simple, yet so darn good.

Why is that?

I mean it isn’t every day that you come across a simple food that tastes good…well, that is unless you’re hanging out with me.

Hehe.

I just love every bit of these little cookies.

Leave it to me and Kirstin to bake up some tasty chocolate chip cookies. Her gluten-free recipe is amazing and you will love.

If you’re anything like me, you love nothing more than pulling a hot sheet of semi-sweet, golden brown cookies out of the oven.  Bonus points if the cookies are a cinch to make, don’t require much thought and can be eaten alone.

Or with a sprinkle of chili powder on top.

Chili powder?

Yes.

Chili powder.

You know I love me some sweet n’ savory.

This is the first thing I’ve baked at Kirstin’s and it felt so good.  Almost better than yoga. It’s been awhile since I’ve gotten my paws dirty in dough and I was yearning for that lovely hot flash that heats up my apartment when I open the oven.

I’ve made my fair share of gluten-free chocolate chip cookies but I won’t lie and say I wasn’t happy to make this old fashioned recipe.

The end result is a golden brown, slightly sweet chocolate chip cookie that’s gluten-free and loaded with sweet goodness.

Let it be known though that these cookies have a touch of cashew flavor to them.

Why’s that, you ask?

Because, along with my addition of chili powder, I added in some ground cashews, too.

A little extra protein boost.

Why not?

It’s more incentive to take a bite, right?

Go ahead.

Chocolate Chip Chili Cookies

Created by Kirstin

Gluten-Free and Dairy-Free

Makes 12 cookies

Ingredients

• 1 cup Spectrum Naturals Organic Shortening
• 1 cup granulated sugar
• 1/2 cup dark brown sugar
• 2 large eggs
• 1 Tbsp. vanilla extract
• 2 cups plus 2 Tablespoons Brown Rice Flour Mix (see below)
• 1/2 tsp. baking soda
• 1 tsp. xanthum gum
• 1/2 tsp. salt
• 1 tsp. chili powder
• 12 oz. semi-sweet chocolate chips
• 1/2 cup cashews

Directions

1. Heat oven to 375 degrees F.
2. Beat shortening and sugar with electric mixer. Add eggs and vanilla. Beat until fluffy.
3. Add flour, baking soda, xanthum gum, salt and chili powder. Mix at medium speed until well blended.  Add chocolate chips; mix by hand until well combined.  Grind cashews in a coffee grinder to make cashew flour. Then mix 2 parts cookie dough with 1 part cashew flour.
4. Drop tablespoon of dough onto cookie sheet 2 inches apart. Bake in center of oven for 8-10 minutes until light golden brown.

This time of the year it seems like everyone’s looking to feel a bit more refreshed to welcome in Spring and get rid of the chilly, brittle cold Winter. I’ve seen so many clients try to detox the wrong way- and it simply just doesn’t work. There’s no need to deprive yourself; detoxing is simple. It’s just about eating clean and adding in lots of lean proteins, healthy fats, fruits and vegetables.

What determines a detox is the way we approach it.

Incorporating  my healthy detoxifying recipes into your day is realistic, manageable and effective.

You can start by adding the color green to each meal or snack. How about tossing some spinach in your morning smoothie, baking kale chips for an afternoon snack and creating roasted broccoli with garlic with dinner?

The benefits of detoxification are amazing. I know first hand as I’ve had to detox my body since May trying to rid all the heavy metal accumulation in my body. Not once did I go on a juice cleanse or deprive myself. And I never will. I simply add in lots of healthy foods and superfoods such as chia seeds, flax seeds, maca, hemp, wheat grass and chlorophyll.  There’s no need to be intimidated by these foods, simply toss them into your tomato sauce, marinade, yogurt or dressing and you’ve got a healthy dose of energy right in your meal without you even knowing.

Detoxing is important to eliminate all those contaminants that we’re all exposed to each and every day in our environment- whether it be through the air we breathe, food we eat, water we drink, body lotions, makeup or shampoo.  For awhile, I was overwhelmed, everywhere I looked I had to detox my life, my body, my apartment, my everything. After tossing half of my apartment out the door, I had to purchase organic beauty products, a cloth shower curtain, organic towels and organic household cleaners along with so much more…

Overwhelming? Maybe at first.

But take a deep breath.

Manageable? Yes.

If I can do it, so can you.

Now, I’m the one with the heavy metal accumulation so I’m in chelation right now and going through my own detoxifying process so I don’t want you to think of a detox as some sort of crazy fast or starvation diet. That’s not it at all. Believe me, if you spent one day with me you’d see how much I eat…all day long.

You may discover improved sleep, increased energy and glowing skin. Hey, I’ll take that…wouldn’t you?

A healthy detox is about flushing out the toxins in your body and making changes in your lifestyle by choosing to change a few habits at a time. Don’t get all excited and try to be a jack of all trades and fix everything at once for your New Year’s Resolution.

It won’t work and you’ll feel deprived and frustrated.

Start slow.

Baby steps.

Since switching over to working with a medical doctor specializing in Integrative and Eastern medicine, I’ve learned to rely on external signs as we often neglect to see the whole picture of what is going on with our bodies. We ignore so many signs that are staring us right in the face.

When your liver is overloaded with toxins, skin conditions such as acne, psoriasis, eczema, and rosacea, dark circles under your eyes, forehead wrinkles and lackluster complexion can be the ugly result. It’s simply our skin calling out for a cleanse.

I’m all about showing how important it is to care for ourselves because making healthy choices shows in our well-being.

And speaking of well-being, I just started up yoga again this week.

Trust me, it’s amazing what a little yoga can do.

Funny thing is that if you asked me about any of this last year at this time, while I was on disability from my corporate America job and in chronic pain, I would have giggled and laughed.

But not this year and not any more.

I’m a new woman. Healing day by day and building up my flora to heal my belly all while helping others by teaching them and cooking for them.

So, if you’re feeling like you need a lil’ pick me up, take some of my healthy detox tips below and get yourself into a winter wonderland of radiant skin, deep sleep and bouncing energy.

Here are a few tips to get you started:

• Try to eliminate high inflammatory foods such as dairy, soy, red meat, caffeine, alcohol and gluten.
• Eat lots of fiber including gluten-free grains, fruits and veggies.  Try adding a fresh green juice to your breakfast in the morning.
• Add sauna time.  You heard me right, go ahead and book the spa appointment. When my doctor told me that I needed to start sweating in a sauna to eliminate waste through perspiration, I was ecstatic. I’m a spa-lover so any chance I can get my hands on a lil’ sauna time, I’m there.
• Move it, sister. Get up and get going; try walking and practicing yoga. I just starting doing yoga last week and I have been so happy and felt so good about me and life and everything else. It eases stress and makes me happy.

And remember, I’m the odd one in the group. I’m going through a heavy metal detox with my body through chelation so I’m not recommending anyone do that unless you are under doctors orders, however, you can start by adding some color to your meals and walking, practicing yoga, meditating and enjoying your meals.

You can do it. It’s 2012- it’s a New year. It’s Your year.

So, go ahead and toss some of the garbage that’s lying around your pantry and get on the healthy bandwagon to prep your body and immune system for Spring.

This my friends, is no fad.

There are no fads here, no diets here, no depriving here.

Just living.

And that simply is what you can do, too.

Go ahead, give it a whirl.

Send me a picture of how pretty those rosy cheeks of yours look in a few weeks.

And if you’re in NYC this weekend, come say hi to me at the NYC Kid’s Food Festival. I’d love to see you.

It’s on the bottom of our To-Do lists.

We all dread it.

But it’s just gotta be done.

I bet you’ve got so many things hiding in that pantry of yours that you don’t even realize you have.

Am I right?

Thought so.

So, I’ve been doing a lot of fun work lately with my good friend, Kirstin. I’m cooking and baking and organizing her kitchen each week and I absolutely LOVE it.  It’s amazing and I could do it everyday. Partially because she is just so amazing and partially because I love cooking and baking and organizing for people.

I’m actually working to get more Private Chef work here in Manhattan and it’s been going really well.

Big smile.

Helping people cook and bake and loving every minute of it?

It’s a dream of mine.

And I’m livin’ it.

So, get ready for some fabulous recipes and pictures because I’ve gotta whole lotta fun recipes coming your way very, very soon.

Now, moving onto your pantry.

Don’t be embarrassed, but is it a mess?

I thought so.

It seems as though there’s always something that you’ll find when cleaning your pantry that has been hanging around since last Valentine’s Day.  Cleaning your pantry isn’t something that you do everyday but I like to tell my clients to set a reminder on their calenders every month to take 10 minutes and organize.

Believe me, it’ll make everything so much easier and you won’t end up with a ton of junk and unorganized mish-mosh in a few months time.

So, get ready to show off that fabulous pantry and be proud of those clean shelves.

Step 1: Pantry Purge

Do yourself a favor and take a large garbage bag with you into your pantry.  Go through all products and discard those whose expiration dates have passed.  When it comes to dried herbs, spices and flours- toss them after 6 months.  See 2 bags of open oatmeal or sugar? Combine them into one glass container and label them.  Create a list of what you purged so that you can purchase these items new at the store.

Step 2: Clean it Up

Fill a large kitchen bowl with warm water, lemon juice and lavender essential oil.  Using a cloth, wipe down all the shelves and walls until clean.  Sweep the floor for any dust bunnies and wipe all food boxes and cans with a dry cloth.  See any food you won’t be eating but hasn’t yet expired? Donate it. Why not do something you feel good about right?

Step 3: Organize and Restock

• Use glass jars to store sugars, salts, flours and grains.
• Store everyday items stored at eye level.
• Rarely used items placed on the top.
• Periodic items on the floor or bottom shelf.
• Combine items by type so you always know what you have. For instance, group all flours together, all teas together and all jars of tomato sauce together.  Think of it as keeping them with their family of similar products.
• Use lined baskets to toss items like Ziploc bags and wax paper.

Then, it’s time to restock. Take your list of what you purged and needs to be replaced and head to the store to stock up.

So go ahead. Let this cold winter weather bring you indoors and clean up that pantry.

You know it needs it.

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?

1. I love to travel.
2. I’m living my passions: writing my blog, publishing Easy Eats magazine, traveling for speaking engagements/cooking classes and working with my nutrition clients.
3. I wouldn’t mind living in Tuscany for a year or two. Minus the whole gluten-thing.
4. I’m single and so happy.
5. I love my life.
6. I’m getting my health back after almost 5 years of pure hell.
7. I have more fun walking the streets of Manhattan with my camera than I do in a bar.
8. I don’t drink alcohol.
9. I love food more than anything.  It’s what healed me, keeps me happy and full.
10. I’ll spend $100 on fresh food but won’t dare spend that amount on clothes.
11. Sometimes I think I could live off of leeks, fennel and zucchini.
12. I have a serious love affair with gourmet salsa and mustard.
13. My little sister is moving back to the states in a few weeks and I am beyond ecstatic.
14. I wake up every morning smiling, even if it’s freezing, dark n’ dreary and nothing seems to be going right.
15. I secretly wanna move to Boulder, Colorado to hike, bake and eat lots of healthy, Boulder-like foods.
16. I love snow, but not so crazy about rain.
17. If I buy one more kitchen gadget, my tiny Manhattan apartment is going to swallow me.
18. My mom, dad and sister are my best friends.
19. I hate the gym; the streets of Manhattan are my playground for my walks.
20. I live without a dishwasher and TV in my apartment.

xo

Some say it may be tough.

But I’m used to it.

It’s not so hard when you’ve been preppin’ food for flights, road trips or a day of on-the-go Manhattan meetings for many years.

I’ve been packing food bags for my travel adventures since I was in college…

Lots of fresh veggies, hard-boiled eggs, avocado, Greek yogurt, hummus, organic salt-free turkey slices and salsa.

It works for me.

And it’s quite delish.

I create kale and nori wraps with all of the above; roll ‘em up and take a bite.

You can also cook up a large batch of gluten-free grains such as brown or wild rice or quinoa.  Toss them into containers and drizzle with olive oil, balsamic vinegar and fresh herbs for an easy and quick eat.

Not in the mood for grains? How about some beans? There are more beans out there in the food stores than you’ll know what to do with.  Cook ‘em up; toss them into a separate container, mix with salsa and guacamole and serve wrapped in your kale leaves or nori wraps.  Simple, easy and healthy.

You can also slice or chop up some sweet potatoes, place them onto a baking sheet with cinnamon n’ chili powder, then bake to create your very own potato chips or fries.  Serve with a side container of hummus or fruity salsa and you’ve got a great snack to hold you over during a lay-over.

How about packing a few toasted corn tortillas with an individual packet of nut butter?  When you’re tummy starts rumbling, simply spread the nut butter onto the corn tortilla, sprinkle with chia seeds and wrap for a protein-packed nosh anytime of the day.

Or you can pop a batch of air-popped popcorn, sprinkle with sea salt and cinnamon and pack in a Ziploc bag for a fun eat-with-your-hands snikkity snack.  Toss in some dried cranberries, raw cacao nibbs and peanuts and you’ve got your own fun trail mix that you can share with everyone.

Sometimes I’ll buy a large container of Olivia’s Organics mixed salad greens.  When I’m ready to eat, I’ll add salsa, chia seeds, turkey or egg and avocado.  A nice drizzle of lemon juice and I’m a happy little clam flying in the air.

My Ziploc bags of veggies shown consist of leeks, fennel, sweet bell peppers, Brussels sprouts, eggplant, zucchini, jicama and lots of fresh, flavorful herbs.  I bring a separate plate, fork and knife with me when I travel so I toss these veggies onto my plate, top with some avocado, chia seeds, salsa and Greek yogurt and have a nice little feast with myself.

There’s always room for a little bit of dark chocolate so I’m never caught traveling without my Dagoba bar.  I enjoy a few squares at a time and it’s a great way to cure a sweet tooth.

My other traveling staples are fresh lemons (for hot tea and salads), Traditional Medicinals roasted dandelion root tea, Amazing Grass Wheat Grass packets, green tea, Navita’s Naturals Maca powder and Stevia.

My best advice to you or someone you know who suffers from food allergies or intolerances is to jot down a list of the foods that you enjoy eating and make you feel good. This is likely to be veggies and fruits, possibly nuts and seeds, nut butters and lean proteins such eggs, poultry and tofu.

Sometimes it can be tough to find a gluten-free protein source when you’re stuck at the airport, on a train or in a car…plus, unless you have a cooler, those eggs, Greek yogurt and turkey sure aren’t going to last long.  What do I do in this case?

I simply bring a large bag of chia seeds with me and sprinkle them atop my snacks n’ meals.  It’s a whole lot easier than carting around hard-boiled eggs, yogurt and poultry in a cooler. That’s for sure.

Before I head out on a trip, whether it be for pleasure or business I always hop on the internet and search for the nearest Whole Foods Market, get directions and make a plan to stop there before hitting the hotel.  Then, I call my hotel to request a microwave and fridge in my room; gotta love eggs and veggies in the micro and I keep my perishable goods chilled in the fridge to make sure they last throughout the trip.  Sometimes there’s a small fee associated with these amenities, but they’re usually on the house.

I’ve been laughed at, looked at funny and smiled at a whole lot while I snack and travel. Especially when the person sitting next to me catches me eating my ripe avocado with a spoon. Hey, it’s good and ya know what? My tasty avocado is a heck of a lot better than what they’re eating…the processed cookies and burger served in the snack car sure takes a lot more guts to eat than a pure avocado.

Wouldn’t ya say?

I’ll stick with the avocado.

Here are some more of my favorite gluten-free snacks and gluten-free munchies.

What are your favorite foods to pack when you’re traveling?

I spent last night brainstorming recipes for eggplant in my head.

I thought of a healthy eggplant parm, a poached eggplant omelet and a roasted eggplant n’ vegetable medley…

The list went on and on…

And then I thought some more.

When I was growing up, my Pop-Pop taught me how to make eggplant parm and we honestly made it twice a week as soon as I got home from school.  It was amazing and he made the best eggplant parm I’ve ever had. Here we are many years later where I can’t have those glutenous breadcrumbs and still can’t eat dairy, so I decided to get a bit creative and make a simple eggplant dish.  Pop-Pop always served his eggplant parm over slippery pasta to soak up all the creamy goodness. It was one of my favorite childhood meals.

But then I grew up, moved to Manhattan and forgot just how good eggplant is.

I had two pretty n’ purple eggplants in my fridge this week and lots of fun condiments from balsamic to paprika and hummus to fresh basil leftover from my guacamole making adventure, and instantly eggplant fries popped into my head.

What a fun snack to make on a chilly Manhattan day. Quick, simple and can be in the oven in less thatn 5 minutes.  You only need a few ingredients.  Eggplant, check. Sea salt, check. Balsamic vinegar, check. Fresh basil and paprika, check and check.  You probably have these ingredients already hiding in your fridge and pantry so it’s an easy one to whip up.

I realized there aren’t too many unique eggplant recipes out there besides the traditional dishes we’re all familiar with, so I decided to whip up a batch of eggplant fries.

Sound fun, doesn’t it?

They can be dipped into fresh tomato sauce, sprinkled with sea salt, nutritional yeast or Parmesan cheese.

Cooked tender crisp and tossed with fresh organic herbs, these fries are the perfect snack for your 3 PM slump or for the kiddies as an after school snack.

I’m even thinking about serving them with a fancy pesto sauce and balsamic reduction as a holiday appetizer.

Whichever way you decide to nibble on these lil’ guys, you’re gunna be happy you made ‘em.

I promise.

You might like them so much that you make ‘em again next week.

Just sayin’…

Eggplant Fries

Gluten-Free and Vegan

Serves 2

Ingredients

• 1 large eggplant
• 2 Tbsp. balsamic vinegar
• 2 Tbsp. extra virgin olive oil
• 1/3 cup green tea, brewed and chilled
• Juice of 1 fresh lemon
• 1/3 tsp. sea salt
• 5 fresh basil leaves, finely chopped
• 1/4 tsp. smoked paprika
• 2 Tbsp. ground flax seeds

Directions

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine balsamic, olive oil, green tea, lemon juice, sea salt, basil, paprika and flax seeds; mix well to combine. Set aside.
3. Slice eggplant into 1/3 inch slices.  Dip each eggplant slice into balsamic mixture to coat.  Place eggplant slices onto a baking sheet or roasting pan.  Toss lemon wedges on top.
4. Bake for 20 minutes or until golden brown.
5. Remove from oven; set aside to cool for 2 minutes.
6. Serve warm with fresh tomato sauce, pesto or hummus for dipping.
7. Enjoy.

As part of the Foodbuzz Featured Publisher program, I have been entered for the chance to win a trip to Greece courtesy of FAGE. You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here: http://www.fageusa.com/community/fage-greek-getaway