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”

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.

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

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

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

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

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

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

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

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

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

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

Am I right?

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

So, if you’re a fennel fan…

And you like arugula too….

Why not toss in some fresh thyme?

O ya, and a lil’ marjoram, too.

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

My favorite way to enjoy it?

After my meal.

As dessert.

Why?

Well it’s nice n’ sweet.

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

I’ve got that all covered.

Trust me on this one.

She’s a winner.

Fennel Salad with Thyme Vinaigrette

Ingredients

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

Directions

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

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

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

It’s a special week.

Because persimmons are special, aren’t they?

They’re so pretty n’ orange.

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

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

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

Does that happen to you?

I think it’s because they’re orange.

But I dunno.

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

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

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

No one needs a belly ache on a Monday.

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

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

They’re just so pretty. And chewy.

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

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

Bon Apetite.

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

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

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

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

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

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

Now, onto the free Yoga.

I know you’ve all been waiting for this.

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

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

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

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

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

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

Class #1

February Event Date: Sunday, Feb 12^th

Time: 12:30pm

24 Spots.

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

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

Class #2

March Event Date: Sunday, March 18^th

Time: 3:30 pm

45 spots.

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

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

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

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

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

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

Just 1,2, 3 and it’s done.

Signed, sealed, delivered.

So, what exactly did I order?

A whole lot.

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

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

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

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

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

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

So, what are you waiting for?

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

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

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

Aren’t you?

Dig in.

10 Things To Serve for your Simple Super Bowl Party

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

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

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

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

What’s your go-to Super Bowl recipe?

I’ve gotta little secret to share.

I love wasabi.

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

You know exactly what I’m talking about.

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

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

What else could you ask for?

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

But not I.

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

I know. I know.

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

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

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

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

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

He’s a hottie.

Wasabi Parsley Biscuits

Gluten-Free and Vegan

Makes 6 Biscuits

Ingredients

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

Directions

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

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

Happy New Year!