Posts in Recipe Box
Gluten-free Gingerbread Molasses Cookies

It’s December - the month that hosts Christmas, Hanukkah, Kwanzaa, New Year’s Eve and also, apparently, National Cookie Day. Who knew? I suppose it makes sense considering that the amount of cookies that get made in December is probably quite a bit higher than any other month.  This month I also started a partnership with Wild Harvest Organics, a fabulous company that makes a wide selection of quality, organic products at prices that are super reasonable. Nearly 70% of Wild Harvest products are certified USDA organic and free from more than 140 undesirable ingredients. In other words they are a company I can totally get behind and I am super happy to be working with them. In Seattle their products are widely available at Met Market as well as various markets like New Seasons, Thriftway and others. They have a store locator on the website so you can find a place that is close and convenient to you.

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Thanksgiving Recipe Roundup (aka a few of my favorite things)

It’s November which means it’s the month of Thanksgiving and if you know me at all then you know that Thanksgiving is my most favorite holiday. Ours is more of a 'Friendsgiving', although family members are allowed to attend if they behave. I start planning the menu in October - as soon as the fall magazine covers hit the grocery store checkout lines. I even have a special folder of recipes printed or torn out of magazines that have been accumulating for over a decade. 

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How to make a smoothie bowl + my favorite recipe

I love smoothies but I’ve found that when I drink them the whole experience is over way more quickly than I’d like it to be. Things go down fast with a straw! Plus I‘ve been trying to eat more mindfully, i.e. sit at an actual table, focus on my food and eat with no distractions, and smoothie bowls are great for this. They are cold, creamy and the toppings add all kinds of good crunch and flavor.

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How to spice things up (for audacious aging and overall wellness)

Typically we think of herbs and spices merely as things to make our food taste better but the truth is that they are so much more than that! In addition to being bright and flavorful, they contain vitamins, antioxidants and all kinds of other health boosting benefits, making them an essential component of living and aging audaciously. Bonus: because spices can be thermogenic, they may also naturally (and slightly) increase your metabolism and even increase feelings of satiety. Here’s a short list of some of my favorite herbs and spices and how to use them…


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How to make the perfect salad

The main thing to keep in mind when you’re making a salad is that anything goes. There really isn’t a ‘wrong’ way to do it and salads can differ according to taste. I, for one, can’t stand raw onion or garlic in my salad and raw shallots are only barely acceptable. But if you like them then by all means use them! I add crunch in the form of toasted nuts and seeds instead of croutons but if you're a crouton fiend then have at it.  I typically opt for lots of avocado instead of cheese but if you can’t imagine a salad without some feta or parmesan then don’t let me stop you. Here are some of my favorite salad guidelines and suggestions, but the most important one is to have fun and feel confident that you are doing something wonderful for yourself in the name of good health!

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Super Simple Homemade Vanilla Almond Milk

There was a time in my life when the idea of making my own almond milk would have been unimaginable to me. In fact the idea of almond milk in general would have made me laugh and possibly even roll my eyes. But those times are long past and now I love and appreciate almond milk and all it's "sister milk" alternatives like hemp, cashew and especially macadamia nut milk (or "mylk" for all the dairy purists out there). 

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Crunchy Kale Chips

Leafy greens are a panacea for lots of what ails us these days. They are anti-inflammatory, full of fiber, loaded with antioxidants (i.e. help keep cancer at bay), good for your gut, help your hormones stay balanced, support healthy aging and the list goes on. When my clients are looking for more ways to add leafy greens into their life I always include this recipe for kale chips. For people who think they don't like kale, this is the gateway into a greater appreciation and, dare I say, maybe even a love of kale.

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Summer Cherry Crumble (with adaptogens and superfoods)

I was first introduced to pie cherries by my friend Robyn who used to have a cherry tree in her backyard. She made me some cherry pie and it was better than anything I had ever tasted. I was hooked. Plus she picked the cherries herself. From a tree. In her yard. I remember her saying that she had to pick them as soon as they were ready or else the birds would feast on them. For a girl who grew up in the suburbs of Philadelphia and then lived in cities like NY and LA this was all revelatory and very "little house on the prairie-ish" - in a good way.

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Creamy Asparagus Soup

Nothing says "Spring is here" like seeing an abundance of asparagus in the grocery store starting around the end of March. Because I try to be a mostly seasonal eater, I go a little crazy on asparagus from March through June and then say farewell as I move on to summer produce. But when it hits the aisles in all of it's green glory, I start daydreaming about all the things I want to cook. Typically I roast it or do a quick sauté but I also love asparagus soup. This recipe is something I cooked up for my Yes, THIS! Spring Wellness Workshop. It's a breeze to make in the Instant Pot but it's also easy and doable on the stovetop. For my retreaters I sautéed some andouille sausage and shiitake mushrooms and put some at the bottom of each bowl before I ladled in the soup which added some protein and even more flavor, but it's fine without that as well.

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I love you so matcha!

For years I waxed poetic about my morning coffee. The flavor, the aroma, the ritual of it every morning. It was an anchor in my day and got my heart started in more ways than one. I made the switch to decaf a few years ago due to chronic insomnia and the fact that I am, apparently, a low caffeine metabolizer,  it was still coffee all the way.  There was enough caffeine to get me going and there was no compromise in flavor or enjoyment. Never in a million years did I think my morning obsession would have any serious competition.

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Crispy Pork Carnitas

Whether it’s in your head or written down somewhere, most of us have a list of those go-to recipes or meal ideas that are family favorites and pretty easy to put together, even at the last minute. Those meals have changed over the years to accommodate expanding palates palates and various dietary needs. Although some items will always be on the menu (like my grandmother's brisket!), now there’s a whole new crop of faves including zoodles with homemade pesto, shepherd’s pie and this recipe for crispy pork carnitas. 

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Adaptogenic Bliss Balls

Have you heard of adaptogens yet? The Wellness community has been buzzing about them for a few years now but like many things that seem "new" in health and wellness, adaptogens have been used for thousands of years by ancient healing practices like Ayurveda and Traditional Chinese Medicine. 

I'm a little bit obsessed after using them for the last year and really noticing a difference in my energy levels (up) and my stress levels (down). I started by adding them to my morning matcha and now find ways to incorporate them into my day in other ways as well. Even my husband is smitten and insists that he is more productive when he adds adaptogens to his bulletproof coffee. Our favorites are ashwaganda (for anxiety and insomnia), a blend of adaptogenic mushrooms and he shou wu (also known as Fo-Ti and translated as "Mr. He's black hair", it is  anti-aging and a blood tonifier).

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Sweet Potato Skillet Hash with Sausage and Greens

I am always on the hunt for interesting recipes. My social media feeds are littered with delicious looking meals, I read cookbooks for fun and I’m that annoying person who tears the recipes out of the magazine at the dentist’s office. The idea that you can take a bunch of simple, naked ingredients and turn them into something delicious, satisfying and nutritious still delights me now as much as it did when I first started cooking. This is one of the reasons I did a program at the Academy of Culinary Nutrition last fall. It was a 14-week training that took me deeper into my understanding of the nutritional and healing properties of food and how to help people incorporate practical and simple cooking skills into their lives to positively impact their health. 

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Creamy Winter Vegetable Soup

It's official: I am obsessed with my Instant Pot. For those of you who don't already know about the cult of the Instant Pot, it's an electric pressure cooker that can also be a slow cooker, a rice cooker, a yogurt maker (haven't tried that yet) and it has a sauté feature. It's freaking awesome! I got mine about 14 months ago and while I used it sporadically for the first 9 or 10 months I got really into in this past fall and now it's seeing some action at least a couple of times per week.

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Pumpkin Spice Overnight Oats

Nothings says "autumn" quite like pumpkin. When I was a kid the only kind of pumpkin in my world was a Halloween jack-o-lantern. We were not a pumpkin pie eating family - in fact I'm pretty sure that the idea of eating pumpkin in any form l was a "gross". That was just something that Laura Ingalls and her family did and we all knew that was just olden days stuff. Admittedly I did grow up in a Philadelphia suburb in the 1970's so if it didn't come out of a can or the freezer then I probably didn't eat it. 

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Frittata Muffins

Happy September! It's back to school season (insert Happy Dance gif here)! This is my favorite time of year for all kinds of reasons. Back to school means fall is coming!! If you know me then you know that fall is my season. Boots & sweaters, lower temperatures, dense issues of Vogue magazine and best of all, soups, stews and fall produce! After all these years I still have a hot crush on butternut squash, brussels sprouts & chanterelle mushrooms. Being in the kitchen makes me happy and cooking fall foods makes me even happier.

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Vanilla Chia Pudding (with some audacious variations)

I've been on a bit of a chia pudding kick again lately - probably due to the abundance of fresh berries in the summertime. I'm all about anything that can be a vehicle for those berries! We can easily go through a couple of half-flats per week at our house. This morning I had vanilla chia pudding with a heap of gorgeous blueberries and some cacao nibs and as I was taking a picture for Instagram (as one does) I realized that while I have shared some recipes for chia pudding in my newsletter, I have never shared one on my blog.

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Quinoa Salad with Veggies and Feta cheese

My friend Lisa C. turned me on to this delicious quinoa salad that is fast becoming a staple at my house. She makes it a little differently each time depending on what's in her garden and in her fridge. Her rule of thumb is to use a mix of colors and textures with "a punch of sweet and a little bit of crunch." After cooking the quinoa in veggie or chicken broth she'll add things like small cubed/steamed beets, slivers of kale, diced cucumber and bell pepper along with currants or golden raisins and then pistachios, almond slices or toasted pine nuts. You can also add feta or goat cheese or some grilled chicken to make it even heartier. The final ingredient is a whole mess of finely chopped herbs like flat leaf parsley or mint or dill.  Don't be afraid to experiment using whatever is available to you. This salad is really versatile!

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Grain-Free Baking

While I absolutely love to cook and spend a lot of time tinkering with recipes and ideas in the kitchen, I have never been much of a baker. In part this is because baking is more of a science. Back in the day, when I tried things like baking bread but I always seemed to kill the yeast and when I made layer cakes they usually came out uneven and messy. But a larger reason for my not baking was if I baked something then I would eat it - and keep eating it. Cookies and sweet treats have always been a weakness for me. There was always the "bake and release" option but I didn't love baking enough to do it in my spare time so mostly I didn't bake.

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