Do you loooove breakfast, so much so that you often eat it again for lunch, and dinner? You could pull off the thrice-daily cereal routine -and yes, I’ve been a culprit – but as great as three servings of Frosted Flakes tastes, I’ve got a dish for you that is as wholesome as a hot breakfast, delicious as a quick lunch, and hearty as a home-cooked dinner. It’s easy, it’s quick, and it’s ethnic to boot.

It’s shakshouka!

Native to North Africa and the Middle East, shakshouka is a breakfast often served straight out of the skillet, with a side of pita bread in which to stuff the piping hot concoction. However, I am a celiac, which means I’m gluten-intolerant (can’t eat anything containing wheat, barley, or rye).  I’m also a distance runner, and I’m constantly looking for more protein to stay full and rebuild muscle. Hence, the following recipe, which reflects my own spin on the ethnic favorite. The chickpeas and black beans offer lean, healthy proteins and the rice, a staple in the celiac diet, allows this classic breakfast to transition easily to lunch or dinner.

Yeah, it might be hard to pronounce, but this stuff is easy to make.
See for yourself!  Read More »

Chocolate and Peanut Butter. Seriously, is there anything better? These cookies are flourless (gluten free!), fabulous, and perfect for a quick pick-me-up for yourself and friends when everyone is in need of some serious sugar therapy.

What You Need:

1 cup chunky peanut butter

1/3 cup packed brown sugar

1 teaspoon baking soda

1 egg

1/2 cup chocolate chunks

1/2 cup mini chocolate chips

1 small bag of mini peanut butter cups Read More »

[I swear this is not a PMS list -- though after compiling it I realized that's exactly what it looks like.]

This is my tribute, my thank you, my ode to certain foods for being so delicious (albeit not very nutritious) that I consume them in mass quantities and therefore am forced to spend far more time at the gym than I’d like. In no particular order the foods that I’d do anything for are:

1) French fries: Regular, sweet potato, waffle, frozen, deep fried to crispy, baked – I don’t care how they were cooked or in what form I get them, but I need them and I need them with like half of a bottle of ketchup. They’re vegetables though, right? No matter how much I eat, I always always always have room for fries, whether I order them or you do. I especially have room if you ordered them and I got a side salad.

2) Nutella: It’s really versatile if you consider all of the pairing options. Fruit like strawberries and bananas are begging for Nutella and it’is fantastic on bread or waffles or crackers. I am such a mixer that I also add it to ice cream and cake and you can use it in pies to line the graham cracker crusts with chocolately goodness (well, I do). Despite the mixing options, my favorite way to consume it: off of a spoon, straight from the jar. Read More »