This heat wave has been brutal. In New York, you can’t escape the heat. It’s everywhere! On the train you take to work, in the bodega where you buy your gatorade, even the moment you step outside your apartment, you begin to melt. Summers like these require all sorts of rituals : three cold showers a…
Do you know how hard it is to give up cookies? Like, so hard. With an allergy to both nuts (those little buggers will kill me) and a gluten intolerance, it renders any craving for pastries and cookies near impossible. BUT. I’ve had some downtime, and now I bring to you my recipe for nut-free,…
Chinese food that I can actually eat! With allergies to treenuts, soy and gluten, I often find myself watching everyone else devour their General Tso’s while I sip on diet Pepsi. Not anymore, thank God. I made…beef ribs, baked in a home-made barbecue sauce until super-tender, paired with egg-drop & rice noodle soup.
My perfect memorial day brunch. Gluten-free French toast, soaked in molasses and a blend of spices, fried to perfection, topped with fresh-blueberry infused maple syrup. Sits pretty with a fried egg and chicken mango sausage hash.
A mix of fresh summer vegetables, including a variety of squash, snow pods, onions and peppers, stir-fried with rice noodles and soy-free soy sauce.
I made soy-free soy sauce! And let me tell you— it works tablespoon for tablespoon just like regular soy sauce. I have a terrible allergy to soy myself, so I’ve missed Asian food like crazy. Tonight I had stir-fry for the first time in a year. This recipe should leave you with more than enough…
Grilled garlic-herb shrimp skewers served with a simple organic baby spinach salad topped with Goddess dressing, paired with three-mushroom (cremini, shiitake and baby bella) rotini simmered in chicken broth and tossed with fresh parmesan.
Grilled honey & cumin-crusted swordfish with a fresh baby spinach saladtopped with sauteed roma tomatoes, balsamic vinegarette and fresh-grated parmesan cheese. Twelve herb coat a big pile of roasted baby yukon potatoes.
Mango-lime chile chicken burgers with a touch of maple, served with a quattro formaggio corn quesadilla and an artichoke. big dish of spicy butter and ginger horchata on the side.
Grilled parmesan-artichoke mini turkey burgers, over a bed of garlic sauteed baby spinach, with a touch of Goddess dressing.