Toss the script and keep your head down for Downward dog.

Sounds kinda funny doesn’t it?

Do you know what I’m referring to?

I didn’t think so…

Toss the prescription script and find the answer.

That’s right- for almost six years of my life doctors handed me prescription scripts for everything from water pills (to help with my leg swelling) to steroids (for my myocitis in my leg muscles).

It was a nightmare.

A true living nightmare.

My general practitioner even told my sister that I was crazy last November and said I needed ‘meds’.

I ripped up the script right in his face and never filled it.

Why would I?

To put a band-aid on my ailments?

To mask the problems I was facing?

A year ago next week I had my 5th colonoscopy and endoscopy and they wanted me to go on medicine for ‘IBS’.

Nope; I didn’t budge.

I just ripped up the scripts and kept fighting.

I’m a fighter.

And a believer.

I believe everything happens for a reason.

It’s a common phrase- but it truly means a lot when you think about it.

So, I pulled up my big girl pants- said bye bye to the crazy doctors and started yoga.

And meditation.

And then came along my quest to integrative medicine.

And just like that….

I healed.

My legs stopped swelling, my mercury fillings came out, I went through chelation (still going strong) and detoxed my life, my apartment, my body and my mind.

And look at me now.

This is the first spring in six years that I can wear a skirt without having 20-30 lbs. of water weight in my legs…this is the first spring I don’t wake up 3 times a night having to change my clothes and sheets due to pools of sweat, this is the first spring that my bones don’t ache like a 90 year old woman.

This is the first spring I’m livin’ in six years.

And boy o’ boy does it feel good.

Here’s what I’m snackin’ on right now. So sweet and o’ so good.

Big smile.

xo

Sweet Mint Cherry Tomatoes

Gluten-Free and Vegan

Serves 2

Ingredients

• 1 pint cherry tomatoes
• 4 fresh mint leaves
• 2 Tbsp. stevia powder

Directions

1. Combine all ingredients in a small bowl; gently toss to combine.
2. Chill in the refrigerator until ready to serve.
3. Eat this treat with a toothpick for a fun, sweet, refreshing snack.
4. Enjoy!

Join me on Saturday night from 6:00PM-7:30PM at Arcadia Spa where I am hosting an Earth Day event with fabulous gluten-free and vegan desserts.

One Year Ago Today…

I was in the hospital.

On Morphine. Steroids. Painkillers.

I was on disability from my job with chronic swelling, c-diff colitis, myositis in my leg muscles and more stomach pain and body aches than I can even begin to explain.

It was pretty bad.

Actually it was really bad.

And after about 1,000 tests, lots of painkillers and steroids – you would think it knocked some sense into those Western medicine doctors when they kicked me out of the hospital telling me my insurance wouldn’t cover me anymore. Why? Well, they said there was nothing else wrong with me once the colitis healed.

And so, with that my parents walked me out the door.

Kinda like 2 years ago this month when my mother, aunt and I went out to Mayo Clinic in Minnesota for an entire week of tests, bone marrow biopsies, etc. The whole work up. Yep, the whole 9 yards.

Or so they thought.

And so they led us believe nothing was really wrong with me and I was just ‘crazy’ and had to deal with the pain, the 30 pounds of leg swelling in my legs everyday by 3PM, the brain fog, the night sweats, the bone aching like I was a 90 year old woman.

“What was wrong with me?” I kept asking myself  “I’m eating kale and avocados everyday- why am I suffering but everyone is telling me there is nothing wrong?”

And then I took a plunge. Yep. I branched out to a doctor that didn’t take my insurance but who did take the time to listen, to care, to cure.  An amazing medical doctor specializing in Integrative Medicine.  A doctor who answered Every Email that I wrote, returned Every Call that I made to him, took the time out of his day or night to answer All of My Questions.

I was baffled- no one- not even Mayo Clinic or Hospital for Special Surgery or any other hospital or doctor in 6 long years Ever, Ever took this time to care.

And here I am- Only 1 year later.

And I honestly have tears in my eyes while I write this.

It’s been one hell of a year. Let me tell you. Extensive mercury filling removal, chelation, detox, more dietary restrictions…

But ya know what?

It only made me stronger.

Because guess what?

I feel good.

That’s right- my heavy metals have significantly decreased in my body.

I’m a happy camper.  Yes of course I have my days when my ‘Leaky Gut’ acts up and my belly bothers me, but I am staying strong, staying positive.

Because I’m an entrepreneur now. That’s right: I’m out to change the way people eat and help them find hope without a prescription drug.

Why?

Well, that’s simple, silly.

I love helping people and want them to see how anyone can turn their life upside down (or Up) however you wanna look at it.

And I’m gunna do just that. I already am.

One person at a time.

And ya know what?

It feels pretty darn good.

Actually it feels fabulous.

Seven years in corporate America and I never really felt fulfilled at the end of the day. Even though I was working for high-end corporate brands and had a great job- it just wasn’t me- and ya know what? At one point I thought I had failed because I wasn’t excelling in my corporate jobs.

I think the only positive feedback I ever received was, “Why are you always so happy?” “Why do you smile so much?” “Are you ever in a bad mood?”

Um, what?

And I actually let these comments get to me- along  with my chronic 4 years of leg swelling and other silent symptoms.

But, that’s all behind me.

And there’s a new world ahead.

Because this lil’ Manhattan gal is gunna make some changes out there.

I already am.

And like my mother said to me last year as I lay in the hospital bed, “Everything will be okay in the End.  If it’s not okay, it’s not the End.”

So true.

I have this quote on my fridge to remind me everyday how important life is.

Below it, I have another quote my best friend, Keri sent me when I was in the hospital “Just when the caterpillar thought the world was over, it became a butterfly.”

Again, So true.

These quotes make me smile.

It’s the little things in life.

The very little things- that make me happy.

O and I almost forgot a really big thing (my health), my two AMAZING parents, sister and friends.

xo

Happy April n’ Happy Monday.

Yea for Spring!

To all of you, my readers and my clients- I love you all and so happy to have you in my life- here’s to your success in 2012.

 I am truly honored to have been nominated in the  Top 40 Under 40 in the Gluten-Free Community.  I would love your vote.

Happy Friday.

I thought I’d start the weekend off with a fun Spring-filled post to get you excited for the warm weather ahead.

So here it is.

What I’m Loving This Spring in NYC (and simply just can’t get enough of)…

Walking across the Brooklyn Bridge.

My beautiful Manhattan skyline.

The Brooklyn Flea Market (it’s worth the trip).

Funky finds at the Chelsea Flea Market.

Open patios for outdoor dining.

Sweet peppers that I pop into my mouth like candy from the Union Square Farmers Market.

Blue skies and white fluffy clouds.

A sunny walk downtown in the Meatpacking District.

A weekly stop at the Chelsea Market. It’s my stop for live lobster at The Lobster Place and fresh veggies at The Market.

What are you loving this Spring?

I’m excited to announce that I’ve been asked to become an Editor for the Huffington Post. Here’s my first article on How to Travel Gluten-Free.

Let’s talk cauliflower.

You may be thinking of broccoli’s pale sister as a wintertime veggie, but don’t go giving up on these little white clouds of fiber yet.

I’ve gotta simple recipe that you can whip up in no time.

I don’t really like cauliflower raw. It just doesn’t seem to have much flavor to me. Am I wrong?

It’s one of those veggies that is so much better when cooked.

But steaming these little florets just makes ‘em a bit too mushy for me.

I’d rather just roast n’ toast ‘em in my oven.

Even if it’s 75 degrees outside.

Yes, it’s been in the 70′s for 2 weeks here in NYC; hello springtime.

I love you, sunshine!

Anyway, back to my cauliflower. I’ve done the whole mashed cauliflower, blanched cauliflower thing, I’ve even created pretty white salads and spreads but I wanted to create something different and since it’s such a hearty veggie- I thought, why not chop ‘em up into florets and create a steak-like treat?

This cauliflower recipe is different from all my others.

It’s light and refreshing with a squeeze of lemon, a pinch of paprika and ground cashews for extra crunch.

And for some crazy reason, it’s all I’m craving now that these days are getting longer and spring has sprung.

I like to keep the seasonings light- so the cauliflower isn’t drenched. The end result is a super light, crisp veggie that pretty much pairs with anything.

I mean, who would’ve thought I’d want roasted veggies on a warm spring day?

Not me.

But there’s a secret as to why I’m loving them.

And a secret to why they’re so refreshing when it’s 75 degrees and sunny outside my window.

Ready for my secret?

Make this recipe at night- after dinner. Roast up a head of cauliflower and store the florets n’ steak-like chunks in your fridge for the week ahead.

Talk about refreshing.

Just wait until you wake up tomorrow morning and see these pretty white clouds in your fridge.

They’ll be chilled and easy to pop into your mouth with some hummus and guacamole.

Done and done.

Simple and delish.

What foods are you craving this spring?

Spiced Paprika Cauliflower Steaks

Gluten-Free and Vegan

Serves 2

Ingredients

• 1 large head cauliflower
• 1 tsp. paprika
• 1/2 tsp. ground cumin
• 1 tsp. ground cinnamon
• 2 Tbsp.  olive oil
• 2 Tbsp. freshly squeezed lemon juice
• 1/2 cup ground cashews
• 2 tsp. fennel seeds
• 1/4 tsp. sea salt
• 1/2 tsp freshly ground white pepper
• 1/4 cup fresh thyme, finely chopped

Directions

1. Preheat oven to 375 degrees F.
2. Line a baking pan with tin foil.
3. Cut cauliflower into florets or steak-like slices. Place into the baking pan.
4. In a small bowl, whisk together remaining ingredients. Drizzle over cauliflower.
5. Roast for 25 minutes or until golden brown.
6. Place into the fridge overnight in a glass bowl, covered.
7. Enjoy at room temperature with guacamole and hummus.

After a big week out in Anaheim, California for the Expo West Food Expo and a photo shoot with Where Women Cook Magazine in NJ I’m back in Manhattan but heading out once again to Cali; this time to Northern California where the big orange bridge lines San Fran to attend the BlogHer Entrepreneurs Conference.

Then I’m back in NYC for the IACP (International Association of Culinary Professionals Conference).

Whew; is it April yet?

I love traveling- it energizes me but it can also ‘trip‘ up your meals…if ya know what I mean.

Especially when you’re a bit jet-lagged.

But when I land at my destination, all I can think about it a nice evening meal with lots of veggies.

I find the nearest Whole Foods Market- and I stock up- like it’s my job.

And then, Ahhh dinner. How I love thee.

I’ve got 5 quick n’ easy gluten-free and vegan dinners that will have your taste buds smiling.

Many of you have been asking me to create a post of a Weekly Dinner Meal Plan so I thought I’d do just that and make all of you very happy.

What’s on the menu this week?

Gluten-Free Spaghetti Primavera.

Lemon Wheel & Coconut Yogurt Pizza.

White Bean and Mushroom Stew.

Inside Out Sweet Potatoes.

Veggie Quinoa Curry.

Don’t let these names fool you- they may sound like complicated recipes.

But they’re not.

Believe me.

1,2,3 and dinners on the table for the week.

Take my word for it.

There’s nothing better, folks, than the smell of a hearty, wholesome dinner cooking in your kitchen.  Well, I take that back. The only thing better is actually eating the dinner.

Obviously.

Perfect for your busy weekly schedule.  Just don’t forget to enjoy the whole cooking part of it.  Remember, it’s supposed to be relaxing and fun.

So, go ahead.Put on that pretty lil’ apron. Light a candle, put the music on.

And get cookin’.

You’ve gotta whole week ahead of you and this weekend is perfect to get started on these 5 dishes.

Monday: Gluten-Free Spaghetti Primavera. Cook 12 ounces gluten-free spaghetti; drain, reserving 1/2 cup of the cooking water. Meanwhile, cook 3 cups chopped broccoli, 2 sliced red bell peppers, 1 chopped zucchini and 2 garlic cloves in olive oil in a large skillet over medium heat.  Toss occasionally until tender, approximately 10 minutes. Season with sea salt and pepper. Toss mixture with cooked spaghetti, the reserved cooking water and 1/2 cup freshly chopped basil.

Tuesday: Lemon Wheel & Coconut Yogurt Pizza. In a pot of boiling salted water, cook 3 sliced lemons for 30 seconds; drain and pat dry. Mix 1 cup coconut yogurt with 1/4 tsp. sea salt and 1/6 tsp. pepper. Prepare a gluten-free pizza crust on an oiled baking sheet. Spread with yogurt mixture; dot with yogurt. Top with lemon slices and fresh thyme. Bake at 400 degrees F until crust is golden brown, approximately 15 minutes. Broil until lemons are brown; season with ground flax seeds.

Wednesday: White Bean and Mushroom Stew. Heat 2 Tbsp. oil in a saucepan over medium heat. Cook 1 chopped onion and 1 chopped carrot until tender, approximately 8 minutes. Increase heat to medium-high; add 1 lb. quartered button mushrooms. Cook until softened, approximately 7 minutes.  Add 1/4 cup balsamic vinegar, 1 box Pomi Strained tomatoes, 1 spring fresh rosemary and 2 cups cooked white beans.  Cook for 15 minutes or until soup is thickened. Season with sea salt and pepper.

Thursday: Inside Out Sweet Potatoes. Slice 4 sweet potatoes in half lengthwise. Place on a baking sheet; bake in the oven at 350 degrees for 15 minutes or until softened. Set aside to cool for 2 minutes then scoop out flesh. Add flesh to a large mixing bowl along with 1 tsp. ground cinnamon, 2 Tbsp. ground flax seeds and 1 ripe avocado; mash well to combine. Add a pinch of sea salt and pepper. Stuff mixture into the hollowed potato halves. Place back in the oven; cook for another 15 minutes. Remove from oven; top with fresh oregano.

Friday: Veggie Quinoa Curry. In a medium skillet, heat 2 tsp. olive oil. Saute 1 chopped garlic clove and 3 Tbsp. chopped onion; cook for 1 minute.  Add 1 large diced tomato, 1 cup chickpeas, 1 tsp. curry powder and 1/6 tsp. sea salt; simmer for 20 minutes.  Add 1 cup cooked quinoa plus 1 tsp. olive oil; cook for another 5 minutes.  Serve warm.

It’s a wrap.

That’s your Monday-Friday menu.

Bon Appetite.

A huge thank you to Kris Carr for inviting me to guest post on her amazing Crazy, Sexy website.

And a big thanks to PureWow for featuring me this week, as well!

If you’re in the NYC area and free on Sunday at 3:30 come to Pure Yoga on the Upper West Side for a $10 Vinyasa Yoga Class- I’ll be there auctioning off a Month Supply of Free Organic Valley Products. You can RSVP to TheHealthyApple@gmail.com.

Hope to see you there.