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Here Comes the Sun

Here Comes the Sun

Pink Lemonade with no added sugar, made in your juicer with fresh fruits and vegetables.

April 17th, 2011 | Comment »

Don’t Let Sides Be an Afterthought

Don’t Let Sides Be an Afterthought

Healthy eating means more veggies on your plate. Make them exciting and flavorful, and make it easy!

March 27th, 2011 | Comment »

Wow, Gluten-Free Bao!

Wow, Gluten-Free Bao!

A dim sum favorite revisited: Gluten-free, vegetarian steamed pork buns. Bao, wow!

March 20th, 2011 | 6 comments »

Make Time for Your Dinner Guests

Make Time for Your Dinner Guests

When entertaining, it’s helpful to serve dishes you can prepare earlier in the day and reheat later.

March 13th, 2011 | 1 comment »

Scone Clone

Scone Clone

Actually…these aren’t a clone of the traditional, gluten-laden scones. They’re better. Oh, so much better!

March 6th, 2011 | 1 comment »

Red Wine Poached Pears

Red Wine Poached Pears

Cardamom, star anise, and cinnamon add sophistication and complexity to this impressive dessert.

February 26th, 2011 | Comment »

Bridal Shower Cupcakes

Bridal Shower Cupcakes

One of my dearest childhood friends is getting married. I tested several recipes before getting it right for her bridal shower cupcakes.

February 20th, 2011 | 3 comments »

Behind the Scenes with Energy Kitchen

Behind the Scenes with Energy Kitchen

Kristen Hess at Artful Gourmet recently interviewed me and Energy Kitchen founder Anthony Leone to get a behind the scenes look at one of the fastest growing fast-casual restaurant concepts in NYC.

February 13th, 2011 | Comment »

Cross My Heart, I Love You.

Cross My Heart, I Love You.

Taking the time to cook something for someone you love is one of the simplest ways to show your affection, and since these are made with cholesterol reducing oat flour, you’ll be doing double good for their heart!!!

February 6th, 2011 | 1 comment »

A Game Day Crowd Pleaser

A Game Day Crowd Pleaser

I’ve combined my two favorites: Buffalo wings and potato skins, for a hearty but healthier take on the classic football fare.

January 31st, 2011 | Comment »
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