Happy (almost) Valentine’s Day.

Well, we’ve got another week or so but I thought it’d be fun to give you a little inspiration for your love day. Plus, my pal Lisa and I thought it would be fun to showcase our chocolatey desserts this Valentine’s Day without the gluten but with lots of cocoa flavor.

I mean, who can really resist a homemade Orange Cocoa Bread with Hazelnut Frosting?

I didn’t think you could.

Hehe.

No worries, it’s a healthy one. And even though I’m a total chocoholic, I have a spot in my heart strictly reserved for baking breads.

So I thought, why not combine the two and make a fabulous chocolate bread?

O and I did just that.

This bread is the quick version of my Grandma Isabel’s classic German Chocolate Cake.

Growing up, my absolute favorite dessert of all time was Isabel’s amazing cake.  She always made it for special occasions and I couldn’t get enough of the rich frosting combined with the sweet coconut flakes.

So I thought, why not try to create a gluten-free version but a in a bread form and this time with a bit of pizazz from orange zest and ground cashews.

It’s great to make for a crowd and looks like it takes a lotta time and effort when it really doesn’t at all.

But, that’s our little secret.

K?

One of the reasons I loved my Grandma’s cake (aside from the amazing taste) was because it was just so pretty.  Perfect for a Valentine or just a dinner party with family and friends.

Either way, you’re a winner.

Now, if you really wanna get fancy (like I did), you can make your own frosting.

It’s not that hard and like everything else, tastes better than anything you can get in a jar.

In each bit you get the sweet cacao flavor, the crunchy coconut and the creamy cashews.

Plus, it’ll take you no time to whip this baby up.

Just a little mixin’ and a toss in the oven and you’re all set.

Your Valentine will be a very, very happy person.

But I’m warning you, they may ask you to make it for them again next week.

It’s just that good.

xo

Orange Coconut Cocoa Bread with Hazelnut Frosting

Gluten-Free and Dairy-Free

Serves 12

Orange Cocoa Bread

• 2 cups Bob’s Red Mill All-Purpose Gluten-Free Flour
• 1/3 cup sugar
• 1/3 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 3 Tbsp. cocoa powder
• 3/4 tsp. xanthan gum
• 3/4 cup orange juice, freshly squeezed (store-bought will not achieve the right flavor)
• 1/4 cup butter, melted
• 2 large eggs
• 1/2 cup raw cacao nibs
• 1/3 cup coconut flakes
• 1 Tbsp. orange zest
• 3/4 cup  ground cashews

Bread Directions

1. Preheat the oven to 350 degrees F.
2. In a large mixing bowl, sift all the dry ingredients together. In a separate bowl, combine all liquid ingredients. Add liquid ingredients to dry ingredients; mix well until combined. Add cacao nibs, coconut flakes, orange zest and ground cashews.  Mix well.
3. Transfer mixture to a loaf pan.  Bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean.
4. Remove bread from oven, set aside to cool for 15 minutes before serving.
5. Serve warm with warm Chocolate Hazelnut Frosting (below).

Chocolate Hazelnut Frosting

Gluten-Free and Dairy-Free

Ingredients

• 2 Tbsp. cocoa powder
• 2 tsp. maple syrup
• 1 cup hazelnuts, roasted

Frosting Directions

1. Combine all ingredients in a food processor; process until smooth.
2. Transfer mixture to a small saucepan; warm over medium heat for 3-4 minutes, mixing well until warm.
3. Serve warm with a spoon to drizzle atop cocoa bread slices.
4. Enjoy.

Check out my latest Shape Magazine article, “Mindful Eating”

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.

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

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!

A few days ago I was in the mood for some rice pudding.

Well, I finally did something about it.

A real delicious something, if you ask me.

This whole rice pudding craving thing actually started a few weeks ago when I saw a creamy rice pudding in LA.  Intrigued by the simple, yet mouth watering options at this tiny LA bakery, I decided to get to work and create a pudding back in Manhattan.

Turns out this pudding is Heaven.

I love the combination of coconut milk and golden raisins so much that I may have to re-create it again for Christmas dessert.

And what’s more fun than personal sized rice pudding cups?

This pudding is perfect for a crowd or – as dessert for one.  Because we all need a bit of creamy rice pudding in our lives every once in awhile, right?

Not to turn all Barefood Contessa on you guys this morning, but did you know what makes rice pudding different than regular plain ol’ pudding?  Rice pudding is more old fashioned and has a heap of healthy fiber. Nice, huh?

The best part? I tossed together a handful of golden raisins and macadamia nuts n’ tossed ‘em in!

Whether served as a dessert or snack.

This rice pudding is delish.

Anytime of the day.

Anytime of the year.

Simply delish.

Gluten-free.

And fun to eat.

Golden Raisin Macadamia Rice Pudding

Gluten-Free and Vegetarian

Serves 4

Ingredients

• 2 eggs, beaten
• 1 (13.5 ounce) can lite coconut milk
• ¼ cup stevia
• 2 cups brown rice, cooked
• 1 tsp. vanilla extract
• Zest of 1 medium orange
• ½ tsp. cinnamon
• ¼ tsp. all-spice
• 1 cup fresh baby spinach
• 1/3 cup golden raisins
• ¼ cup dried cranberries
• ¼ cup macadamia nuts, toasted and ground

Directions

1. Preheat oven to 375 degrees F.
2. Spray a 9 inch baking dish with cooking spray; set aside.
3. In a large mixing bowl, combine eggs, coconut milk, stevia, brown rice, vanilla, orange zest, cinnamon, all-spice, golden raisins, spinach and cranberries; mix well.
4. Transfer mixture to prepared baking dish. Cover with foil.
5. Bake for 25-30 minutes.  Remove foil, stir and place back into the oven (uncovered) until liquid is absorbed and brown rice is tender, approximately 30-35 more minutes.
6. Set macadamia nuts in the oven on a baking sheet to toast for 10 minutes; remove and transfer to a food processor to grind.  Remove ground nuts from food processor.
7. Sprinkle with ground and toasted macadamia nuts.
8. Set aside to cool for a few minutes.  Serve warm.

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.

So, I kinda figured you’d all need another chocolate recipe for Christmas. Because, you know, you may not have had your share of holiday treats yet and by all means, you need ta get your sweet tooth on.

I love chocolate. Well, let’s break that down. I love chocolate. But good chocolate. Good dark chocolate and raw cacao nibs. I think I could be happy just spending the day with some chocolate alone. But I won’t because my belly wouldn’t be too happy with that.  It’d be asking for zucchini. So, then I’d just drizzle some dark chocolate over roasted zucchini.

Wow; I just gave myself an idea for my next recipe. Get ready for that one…soon to come.

But for now, enter dark chocolate bark. It’s sweet, it’s rich and has enough dark chocolate to completely knock your lil’ socks or mittens off.

And did I mention it’s also gluten-free and vegan? Yes, it is. And it’s incredibly tasty, too.

Try it for yourself. This dark chocolate bark only takes about ten minutes to prepare and twenty minutes to bake.  Plus, you only need six simple ingredients.  It’s kinda the best thing ever.

And wait till you try this organic maple sugar. Seriously; it blew my mind. I am ready to order it by the dozen because it makes everything taste amazing. Yes, everything.

But don’t say I didn’t warn you; this bark is pretty darn good. One bite and I bet you’ll be back for another.

Dark Chocolate Maple Almond Bark

Gluten-Free and Vegan

Makes 3 cups

Ingredients

• 3 cups dark chocolate vegan chips
• 1 cup raw cacao nibs
• 1 cup almond milk
• 1/4 tsp. sea salt
• 1 1/2 cups almonds
• 2 tsp. Shiloh Farms Organic Maple Sugar

Directions

1. Preheat oven to 350 degrees F.
2. Melt dark chocolate and raw cacao nibs  in a small sauce pan over low heat.  Add almond milk and sea salt; mix well until combined.
3. Spray a baking sheet with nonstick baking spray.  Lay out almonds in a single layer on baking sheet.  Pour hot, melted chocolate mixture on top of almonds.  Sprinkle with maple sugar.
4. Place into the oven for 20 minutes.
5. Remove from oven; set aside to cool before serving.
6. Enjoy.

I’m excited to announce I’ve been asked to write for the Williams Sonoma Blog.

I’d love your ‘Like’ facebook vote to become the next Love Grown Foods blogger.

And be sure to check out some of my recent work from this week:

A Gluten-Free Christmas Eating Plan

Eating for Hormone Balance

And my appearance on the Rich & Gluten-Free Radio Show

If you’re in the NYC area, I’ll be presenting at 2 Upcoming Events:

NYC Holiday Veg Fest on Sunday at 12PM talking about Allergen Friendly Holidays

And

Integral Yoga Natural Foods talking about Gluten-Free Clean Eating on Tuesday night at 6PM.

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?