Mother’s Day is fast approaching…

Well, you have six days to think about what you’re going to do for your special Momma.

And boy o’ boy do I have a plan for you.

Ya see, back in November I met one of my dearest friends, Carrie who writes the most amazing Deliciously Organic blog and we bonded- then we reconnected again in March here in NYC and even though we live on opposite coasts- live totally different lives and come from completely different parts of the country- we’re like, well- sisters.

At least, that’s how I think of her.  Like a big sister.

‘Cause I don’t have one and she’s just pretty darn fabulous.  We’ve both been through quite a bit in terms of our health and have similar stories of how we both searched for many years to find an answer to our unexplained medical problems- I think the two of us combined exhausted every doctor from California to New York.  And now, through the journey of Eastern medicine- we’ve regained our health and our passion for darn good food.

So, since she’s a mother to two beautiful children we thought it would be fun to get together (virtually) to share with you our Mother’s Day Breakfast in Bed.

We’ve paired a sweet recipe and a savory one- like Carrie’s sweet breakfast waffles and my savory morning “pillows”- laid out a shopping list for you below and a play-by-play on Carrie’s blog for your special morning with tips on how to whip cream, cut an avocado and pour waffle batter into a waffle iron- so you can serve the perfect Mother’s Day breakfast in bed to your mother.

So, grab Dad and rally the kids because this is going to be a Mother’s Day to remember.

I for one am going to be celebrating the day with my amazing mother, Joann here in Manhattan- we have a picnic in Central Park every year and I am so excited to see her and spend the day with my family- just the four of us perched on a rock in the middle of Central Park enjoying some fresh grub from Whole Foods Market.

I wish I could serve my momma this breakfast in bed- but since her bed is quite far away…

These pillows are so cute- they’re like miniature cookies but instead they’re morning ‘pillows’ because who eats cookies for dessert? Not me.

And not my mom.  But, pillows – yes – I’ll take a few bites of these fluffy “pillows” with breakfast.

I think I’ll whip up these waffles and “pillows”- wrap ‘em in a pretty bag with a pink ribbon and serve them at our picnic.

Let’s just hope it doesn’t rain.

Because soggy waffles and cookies just wouldn’t look so nice.

Hehe.

Savory Flax Morning “Pillows”

Gluten-Free and Dairy-Free

Makes 12 cookies

Ingredients

• ½ cup butter, softened
• ½ cup brown sugar
• 1 large organic egg
• 1 cup all purpose gluten-free flour mix
• ¾ cup gluten-free oats
• 1 tsp baking soda
• 1 Tbsp. ground flax seeds
• 1 clove garlic, minced
• 2 Tbsp. fresh rosemary, very finely ground
• 1/4 cup walnuts, chopped

• 1 cup organic salsa, for serving
• 1 ripe avocado, peeled, pitted and mashed, for serving

Directions

1. Preheat oven to 350 degrees F.
2. Cream together margarine and sugar.  Beat in egg.
3. Mix together dry ingredients in a separate medium sized bowl.  Add dry ingredients to wet ingredients; mix well to combine.
4. Drop heaping tablespoon-sized balls of dough about 2 inches apart on baking sheets lined with parchment paper.
5. Bake for 10 minutes or until cookies are golden brown. Remove from oven; set aside to cool for 5 minutes on a wire rack.
6. Serve with a spread of salsa and mashed avocado. Store cookies in an airtight container at room temperature up to 1 week.
7. Enjoy.

Mother’s Day Shopping List

• 1 cup Bob’s Red Mill Coconut Flour
• 1/2 cup Plain Whole Yogurt
• 1/2 cup Salted Butter, softened
• 5 Tbsp. Unsalted Butter, melted
• 1/2 cup Honey
• 1 Tbsp. Gluten-Free Vanilla Extract
• 1/2 cup Brown Sugar
• 2 tsp. Baking Soda
• 1 cup Gluten-Free All-Purpose Flour
• 3/4 Gluten-Free Oats
• 1 cup Heavy Cream, whipped
• 1/2 tsp. Celtic Sea Salt
• 1/2 cup Whole Milk
• 1 pint Fresh Strawberries, sliced
• 2 Tbsp. Ground Flax seeds
• 1 clove Garlic, minced
• 2 Tbsp. Fresh Rosemary, finely chopped
• 1/4 cup Walnuts, finely ground
• 1 cup Organic Salsa
• 9 large Organic Eggs
• 1 ripe Avocado

Another salad recipe but I assure you it’s worth it.

Just trying to spark some veggie ideas for you to whip up for Mother’s Day – it’s right around the corner and I know you’re starting to plan your menu now.

Or maybe you’re just making reservations at a brunch spot.

Well, then just hold on to this recipe for Memorial Day Weekend- it’s also right around the corner and this salad pairs perfectly with grilled tofu, fish, chicken and burgers.

But the ramps in my dressing recipe are only in season for a short time – so be sure to toss ‘em into your basket before they’re out of season in a few weeks.  If you go beyond that- you can substitute them with scallions.

The ingredients are quite unique; I’m not gunna lie.

But don’t let that deter you- this dish is a crowd pleaser and a taste-bud pleaser, too.

It’s a nice array of fresh fruit, quinoa and veggies atop a delicate bed of Bibb lettuce- which I am loving lately. It’s so dainty and soft…kinda like a big green cloud.

Am I right?

If you can’t find Bibb lettuce at your farmers market- I suggest using red leaf lettuce instead.  But- search long and hard for the Bibb- it’s worth the drive and the gas money looking for it.

This dish is one that I find myself going back for ‘just one more bite’ after I’ve cleaned the table and washed the dishes. Somehow a fork magically gets pulled out of the drawer and I kinda pick out a few pieces and pop them into my mouth.

It’s magic, I tell ‘ya.

Pure magic.

Go ahead- watch it happen right in your very own kitchen.

You may not be able to put down that fork.

Sweet Quinoa Salad with Ramp and Rhubarb Dressing

Gluten-Free and Vegan

Serves 4

Ingredients

For Salad:

• 2 heads Bibb lettuce
• 1 1/2 cups red quinoa, cooked
• 1 cup Daikon radish, shredded
• 1 cup purple cabbage, shredded
• 1/2 medium red onion, sliced
• 1 large carrot, shredded
• 1 red delicious apple, sliced
• 1 pint orange cherry tomatoes
• 1 cup Pomi strained tomato sauce
• 1/2 cup canned pumpkin
• 1/3 cup salted pistachios

For Dressing:

• 1/4 cup agave nectar (or honey)
• 1/3 cup green tea, brewed
• 4 stalks rhubarb, sliced
• 2 ramps, sliced
• 1/3 cup apple cider vinegar
• 1 tsp. spicy brown mustard
• 1/2 cup flax oil

Directions

1. Assemble the first eight salad ingredients in a large salad bowl.
2. For dressing: In a medium sauce pan, stir together agave nectar and brewed green tea; bring to a boil; add rhubarb and ramps. Boil for 4 more minutes; stirring often.  Reduce heat to a simmer; add apple cider vinegar and cook for another 12 minutes or until liquid is reduced by half and rhubarb is tender.  Remove from heat; set aside to cool.
3. Transfer rhubarb mixture to a food processor with remaining dressing ingredients; pulse until smooth.  Serve warm or chilled atop salad.
4. Top with a dollop of pumpkin, a drizzle of strained tomato sauce and a sprinkle of pistachios.
5. Enjoy.

Check out my three latest articles for the Rodale Institute:

Clean Eating Starts in Your Kitchen

Clean Eating Starts with Clean Farming

Does Your Pantry Need a Makeover?

If you haven’t been able to tell lately- I’m really into spring salads. Mainly because they’re easy to toss together and fairly inexpensive if you shop at your local farmers market.

But also because they’re fresh and extra delish right now.

I mean- come on. Who can’t toss a few fresh ingredients into a pretty salad bowl and call it a day? It’s a lot easier than you think so don’t let a Martha-Stewart-esque salad intimidate you.

Believe me.

If I can do it- so can you.

Man, if only dating were as easy as this I’d be all set.

Hehe. Just teasing.

Despite not feeling 100% up to par last week (I caught a 48 hour stomach bug- yuck!), I rallied yesterday for a Sunday brunch and made this salad along with a lovely little dressing I’ve revealed below.

Why a salad for brunch? Well it surely wasn’t the only thing on my menu- just the highlight, of course.

Because this week I’m heading out to Monterey, California to work with Dole – tour their farms, corporate facilities and enjoy a fun day at Pebble Beach.

Yea for sunshine and double Yea for traveling on a trip where I can ACTUALLY eat and enjoy the food.

Let’s just say I won’t have to stock up at Whole Foods Market with 20 pounds of veggies before I board my plane- it will probably be more like 10 pounds for this trip since I’ll be munching on veggies the entire week in Cali.

Speaking of sunshine- I couldn’t resist adding a whole lotta’ fresh lemon juice to this salad.  And this Maple Vinegar Dressing is enough to send you to the moon- it’s a winner- let’s just say that.  You’ll probably be making extra dressing to serve tomorrow with your grilled tofu, veggies, fish or chicken- yes it’s versatile and delicious. Who would’ve thought?

And these bright yellow lemons just make me smile…kinda like flowers but better because they don’t die so fast.

Maybe that’s what I’m doing wrong- I guess I should start asking my dates for lemons instead of flowers. Hehe…

Just teasing.

I would never ask for flowers.

Although they would look quite nice in my sunny apartment next to this vibrant spinach salad.

But I’m just sayin’.

Purple Slaw Salad with Maple Vinegar Dressing

Gluten-Free and Vegan

Serves 4

Ingredients

For Salad:

• 4 cups fresh baby spinach
• 1/4 cup arugula
• 1/2 small head Napa cabbage, shredded
• 1/2 small head red cabbage, shredded
• 2 large carrots, shredded
• 5 large radish, shredded
• 1 cup fresh basil leaves
• 1/4 cup fresh parsley
• 1 tsp. lemon zest
• 1/4 cup pistachios

For Dressing:

• 3 Tbsp. olive oil
• 1/3 cup shallots
• 2/3 cup apple cider vinegar
• 1 tsp. ground chia seeds
• 1/4 cup maple syrup
• 2 Tbsp. freshly squeezed lemon juice

Directions

1. In a large salad bowl, combine all salad ingredients; set aside.
2. In a medium skillet, combine all dressing ingredients; cook for 15 minutes.  Remove from heat ; drizzle atop salad and serve.
3. Enjoy!

Tuesday May the 8th I’ll be hosting a fabulous evening of complimentary cocktails and food at the General Electric Monogram Showroom; you can RSVP here. Hope to see you there!

And I’d love for you to join me on May 22nd from 7-8PM as I host the Fresh Direct Gluten-Free Twitter Party – Follow the hashtag: (#FDGlutenFree) for your chance to win gluten-free prizes.

In the mood for a quick n’ easy snack?

I’ve had the itch to make homemade fennel bites for a few days now and have had a few pretty bulbs of fennel sitting in my fridge staring at me, just waiting to be roasted, toasted and made into cute little snacks.

I mad these fennel bites last night after returning back to Manhattan after a few days out in San Fran.  I didn’t have much time but I knew I wanted to create something warm and yummy.

So, I whipped up this comforting snack because after a week of 70 degrees and sunshine, it’s now 55 and a bit breezy here in Manhattan.

I knew these fennel bites would be the perfect treat to warm me up and keep me satisfied…especially when served with a nice dollop of hummus on top.

O so good.

I’ll just be upfront and tell you that these bites take a minute to prepare and then you can go do laundry, clean your house, relax in the bathtub or sit and watch them bake because in a mere 25 minutes you’re left with a satisfying and sweet treat.

No oil, no sauce.

Just fennel, some lemon juice, a bit of coriander, almonds and sea salt.

Simple yet satisfying.

Just like all of my recipes.

It’s worth making on a special occasion or when you’re alone in your pj’s on a Friday night and want a healthy comfort-food kinda snack.

Either way- they’re delish.

So, get bakin’.

Springtime may be here but that’s no excuse to turn off your oven.

Trust me on this one.

These are bites you just won’t be able to resist.

Lemon Coriander Fennel Bites

Gluten-Free and Vegan

Serves 4

Ingredients

• 4 large fennel bulbs, sliced into 1/2 inch pieces, reserving fronds
• Juice of 1 lemon
• 1/2 tsp. lemon zest
• 1 cup ground almonds
• 1 tsp. coriander
• 1/4 tsp. sea salt

Directions

1. Preheat oven to 375 degrees F.
2. Lay fennel fronds in a large baking dish lined with tin foil; top with fennel bulb pieces.  Sprinkle with lemon juice, zest, almonds, coriander and sea salt.
3. Bake for 25-30 minutes or until golden brown.
4. Remove from oven; set aside to cool for 2 minutes before serving.
5. Serve warm with a dollop of hummus, guacamole or salsa.
6. Enjoy.

And if you are in the NYC area, join me on April 10th – I’ll be teaching a cooking class at the Wellness Club of Whole Foods Market Tribeca and I would love to meet you!