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Hey everyone – just wanted to give you an update on life right now and also check in with you all before Thanksgiving. We were in New York City at the end of last week for the opening of a gallery show of our work in Brooklyn, we attended Creative Mornings in D.U.M.B.O. with swissmiss and Jessi Harrington and we had another meeting with our clients at the Metropolitan Museum of Art regarding a new project in a few weeks. It was a very busy and very inspiring trip to the city, as usual. I love going there.

In addition to our usual stop for dinner at Risotteria in Greewich Village, my favorite gluten-free restaurant in the city, I also accidentally stumbled upon Fabiane’s Cafe and Pastry shop on Bedford Ave and N. 5th St. in Williamsburg, on our way out-of-town. We stopped to grab a quick morning bite plus some coffee and tea. I assumed that the best I could get would be some type of egg dish, so I ordered at the counter what turned out to be a delicious organic baked egg dish with smoked salmon and potato and went to sit down. Once I sat down at our table, I looked up and saw a HUGE gluten-free menu that I didn’t see while standing at the counter, the menu included gluten-free waffles, french toast and so much more. I didn’t change my meal, but I changed my side of toast to be gluten-free and started eyeing up the pastry case for a road-trip treat, which was also loaded with beautiful gluten-free goodies. Besides all of the breakfast and pastry options, Fabiane will also make any of their sandwiches with gluten-free bread. I couldn’t believe I had never heard of this place before. They make all of the baked goods right there and each and everything was absolutely delicious. The toast was some of the most delicious gluten-free bread I had every tried. I, of course, had to snag a gluten-free banana chocolate chip muffin from the pastry case for the car ride, because I didn’t think I could sit 6 hours in the car and not salivate thinking about all of the sweets I had just seen.

One final gluten-free friendly restaurant recommendation, if you find yourself in Brooklyn, is Caracas, a Venezuelan Arepas bar in Williamsburg that I have fallen in love with. We’ve been there a handful of times this year. Caracas is very knowledgable about gluten intolerances and arepas are naturally gluten-free, so I can indulge guilt-free, enjoying each and every bite with confidence. In addition to arepas, they also have a bunch of other traditional authentic Venezuelan treats like empanadas, tostones, etc and they have a wonderful cocktail menu, the dark and stormy is my favorite!

As usual, I am always happy for a trip to the city, to get that rush of inspiration, the surge of creativity and just an overall feeling of being alive. There really is nothing like it. I love the people, the food and the hustle. Of course, I also love coming home to my own kitchen, my healthy food and my own bed. I definitely realize for as much as I like the pace of New York, I also really appreciate the serene quiet of my life and more importantly I love having a kitchen that allows me to create huge meals. I think if I were to ever move to NYC, sucking it up and having a tiny kitchen may be the biggest sacrifice and toughest challenge for me. When we got home Saturday afternoon, we just made do with what we had in the pantry and then I woke up yesterday morning and headed to the grocery store to stock up for the week. Last night I made a big pot of my tortilla soup and a new version of my apple crisp. I cannot wait to share both of those recipes with you guys. I plan to make lots of other fun dishes this week, but I also need to start thinking about my Thanksgiving menu for next week. I am working on a plan for what I am going to serve and hopefully making a few dishes ahead of time, so I can share them with you all.

I wanted to ask you guys if there are any dishes that you wanted recipes for before your Thanksgiving? If it is your first gluten-free holiday, it can seem a bit overwhelming and I’d like to help however I can. There are hundreds or probably thousands of recipes online for anything you can think of for your Thanksgiving dinner, made gluten-free. Is there something specific you are looking for? Need some suggestions for healthy dessert options or a way to make your mom’s famous stuffing gluten-free? My mom’s stuffing is the one things I was devastated about no longer being able to eat. It actually saddened me. I have managed to be able to enjoy it every single Thanksgiving since I found out I was gluten intolerant, so believe me when I say, if there is a dish you love I am sure it is possible to make it gluten-free!

What are your favorite Thanksgiving dishes? What is the one dish that you cannot go without on Thanksgiving? Do you try to make your Thanksgiving healthy or do you allow yourself a day of indulging on all the things you never have?

Here are a few of my favorite fall dishes that would be great for any Thanksgiving feast. Look for more this week and next and please let me know if there are any other recipes that you’d like to see.

Arugula, Fennel and Orange Salad
Arugula, Fennel and Orange Salad


Gluten-free Vegan Apple Cobbler
Gluten-free Vegan Apple Cobbler


Gluten-Free Pumpkin Spice Bread with Crystallized Ginger and Walnuts
Gluten-Free Pumpkin Spice Bread with Crystallized Ginger and Walnuts

Apple Spice Cake

Gluten-Free Apple Spice Cake


Chewy Pumpkin Oatmeal Raisin Cookies (Gluten-Free)
Chewy Pumpkin Oatmeal Raisin Cookies (Gluten-Free)


Spicy Roasted Cauliflower and Chickpeas with Pine Nuts
Spicy Roasted Cauliflower and Chickpeas with Pine Nuts


Rosemary Roasted Butternut Squash

Rosemary Roasted Butternut Squash

Flourless Carrot Cake
Flourless Carrot Cake


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Gluten-Free Cheddar and Green Onion Cornbread

Sautéed Brussel Sprouts with Toasted Walnuts and Cranberries

Sautéed Shredded Brussels Sprouts with Toasted Walnuts and Dried Currants

Cilantro Lime Sweet Potatoes with Honey
Cilantro Lime Sweet Potatoes with Honey


Tofu, Wild Rice and Hazelnut Stuffed Acorn Squash

Tofu, Wild Rice and Hazelnut Stuffed Acorn Squash


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Homemade Chai Tea Concentrate

Ingredients for Homemade Chai Tea Concentrate

Spices for Homemade Chai Tea Concentrate

I have seen quite a few recipes floating around on blogs and on Pinterest for homemade chai concentrate. Why hadn’t I thought of this before? It’s so easy and you can customize your own recipe to exactly what you are looking for in your chai. I like mine spicy, with a strong tea flavor and with a subtle sweetness. I find the packaged concentrates from the grocery store to really lack flavor and many times they are just too sweet for me.

I looked around at tons of different recipes and ultimately settled on this recipe. I have made it three times now to get it exactly how I wanted it. The first time I added my coconut sugar and honey in at the end, which resulted in a cloudy concentrate. It tasted perfectly delicious but it bothered me that it was cloudy. I made it a second time using date sugar and honey at the start, the sweetness was so nice but the date sugar I had was a bit clumpy, which annoyed me. The final time I used coconut sugar again but added it at the start, this time I skipped the honey. I saw a few recipes without pepper at all and some with just a tad bit of ground pepper. I really love the spiciness from the pepper so I added in whole peppercorns. I also really love the addition of orange zest and nutmeg in my chai. I love that there are no rules when making your own chai concentrate. Use this or any other recipes as a guide, but tweak the recipe and ingredients to your preference. Have fun with it.

You can serve your chai warm as a hot latte or cold as an iced latte. Either way, I go with a 1 to 1 mixture on the chai concentrate to a non-dairy milk. I prefer almond milk personally, but you could use regular milk or any other non-dairy milk. If you like it less strong, use less tea bags, or mix 1 part concentrate to 3 parts milk instead of 1 or 2. Play around. If you are like me, after you make this once and take the first sip, you will be sure to always have a batch in the fridge.

This concentrate would make a lovely holiday gift in a mason jar with a cute tag, some ribbon or twine, etc. Another great gift idea would be to pre-mix all of the spices and place them with the tea bags into a cute little cheesecloth pouch for an adorable chai concentrate mix packet, so your recipient can make their concentrate whenever they wish, adding or taking away any spices of their choosing. You would just want to substitute dried ginger for fresh and skip the orange zest. And of course provide the recipient with the following instructions ::: To make your chai concentrate, place 4 1/2 cups of water and 1/2 cup coconut, date or raw cane sugar in a medium sized sauce pan. Bring to a boil. Reduce heat to a simmer and place the cheesecloth pouch in. Simmer for 20 minutes, remove the pouch, then stir in 1 tablespoon of honey (optional). Allow to cool before pouring it in an air tight container or jar and placing in the fridge to cool. Keeps up to 7 days. For a latte, hot or cold, mix one part concentrate to one part milk of your choice, warm up or serve over ice. :::

PS – I am loving the comments about using the concentrate in other things like baked goods or making a syrup from it. SO brilliant, I didn’t even think of that. Great ideas!

Homemade Chai Tea Concentrate

Homemade Chai Concentrate
Yields: 1 batch of concentrate, approximately 4 cups
adapted to suit my personal taste from many different recipes – this one and this one mostly.

4 1/2 cups water
8 bags black tea – I used orange pekoe
2 cinnamon sticks
1 vanilla bean, split in half (or 1 tablespoon of vanilla extract added at the very end)
1/2 cup coconut sugar, date sugar or raw cane sugar (you can add more or less depending on how sweet you like your chai)
1 – 3-inch section of fresh ginger, cut into pieces
10 whole cloves
8 cardamom pods
1/2 teaspoon freshly ground nutmeg
2 whole star anise pods
1/2 teaspoon of whole black peppercorns
1 teaspoon orange zest
1 tablespoon raw honey (optional, leave off to make vegan, if you want it to be sweeter without the honey, add a bit more sugar in at the beginning)

1 small square section of cheesecloth, approximately 6″ square (if you don’t want to mess with cheesecloth, make sure you have a good strainer you can use at the end)
kitchen twine

Prepare the teabags by removing any tags if there are any and tying them all together. Prepare the spices, vanilla bean and orange zest by laying them in your cheesecloth, I leave my cinnamon sticks out to make the little pouch of spices a bit more compact. Tie the cheesecloth pouch shut with a small piece of kitchen twine. If you leave the cinnamon sticks out, just tie them together with kitchen twine.

*If you don’t wish to use cheesecloth, you will just add all of your spices directly to the pan when the time comes and strain them out after.

Add the water and sugar to a medium sized saucepan and bring to a boil over a medium-high heat. Once boiling, reduce the heat to a simmer and put in the tea bags, cheesecloth pouch and cinnamon sticks. Simmer for 20 minutes.

Remove the pan from the heat strain the concentrate through a sieve or just remove the tea bags, cheesecloth pouch and cinnamon sticks. At this point if you want a bit more sweetness you can add a tablespoon of honey, stir to dissolve. I don’t always do this, but it is a really nice touch. Additionally, if you didn’t use a whole vanilla bean, add your vanilla extract now. Stir to combine.

Allow the mixture to cool before pouring it into an airtight jar or container. This amount fits perfectly into a 1-quart mason jar. Store in the refrigerator for up to one week.

** To serve, mix 1 part concentrate with 1 part milk of your choice. I personally love unsweeteened almond milk (you can even make your own). Heat for a warm beverage or serve over ice for a cold drink.

Ice Chai Latte made from Homemade Chai Tea Concentrate

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Our sweet baby, Seri.

Pooch Friendly Ice Cream

This is a little bit different of a post. It is still gluten-free, unprocessed and healthy, but this one isn’t for humans, it’s for our little furry baby, Seri, who turned one yesterday! I decided as a little treat, I had to make her something special to celebrate. In the past I used to bake different goodies for our last dog, Derby, like whole wheat peanut butter treats and one time I even made her a special dog-friendly birthday carrot cake. I decided to do something a little different this time because Seri is on a grain-free diet. Yes, even my dog is gluten-free. Also like me, she doesn’t eat any processed foods. In addition, she eats a fully raw meat diet all of the time. Seri has had some minor itchy-skin/allergy issues in the past, nothing major at all, but enough for us to want to make sure she was eating THE very best. After consulting with a holistic vet and our breeder and some trial and error with different foods and ingredients, we have found the things that work for Seri and those that don’t. We always make sure to avoid anything that could upset her little body, whether it be her daily food, an unnecessary medication or even a little treat. It’s incredible how much unnecessary processed junk is in most dry kibbles and biscuits, even the best brands are loaded with useless fillers and crap that they just don’t need. Just like us, it’s so bad for their health. Dogs are carnivores and they need meat.

Since Seri eats raw bison for breakfast and dinner every day and her treats are usually some other type of dehydrated raw meat, it was really hard to think of something super special for her birthday as a treat. Since I couldn’t really bake any treat from grain, I decided to experiment with ingredients that I knew were safe for her.

I didn’t want her to get a large portion of whatever special treat I was going to make, so I made small little muffin-cup sized portions, so I could control how much fat she would consume, since we all know what can happen if a dog gets a lot more fat than usual.

Since dog’s are unable to process the lactose in milk, I made the base of the ice cream from almond milk. (If you know your dog has a sensitivity to nuts, or you aren’t sure, you can just go with a simple chicken or beef broth.) I included the coconut oil because in moderation, it is so great for your dog’s health. There have been many studies and countless articles written about the healthy benefits of coconut oil, for both humans and dogs. Additionally, it is great for dogs with allergies and itchy skin. It can also be used topically on any hot spots they may develop. We alternate the coconut oil with salmon oil on Seri’s food each night. If your dog is sensitive to fats, consider skipping the oil or going with a very small amount. Seri goes absolutely nuts for coconut oil, she loves it! That and peanut butter. She rarely gets peanut butter so it was another nice treat for her birthday ice cream.

Seri absolutely loved her birthday ice cream. She couldn’t eat it fast enough! I love now that with having the individual servings, ready in the freezer, whenever I want to give her a little treat, they are ready.

I realize this post may make me seem like a crazy dog person, but in our family, our pets are our life, we would do anything for them and we are willing to make sure they get the very best. I know not everyone is like that, so you may think I am insane. I am pretty ok with that.

Pooch Friendly Ice Cream

Pooch Friendly Ice Cream
makes approximately 8 muffin-sized frozen dog treats

2 cups organic unsweetened unflavored almond milk (you can certainly use homemade here, just skip the sugar and vanilla when you make it)
1 tablespoon organic unrefined virgin coconut oil
2 tablespoons organic natural creamy peanut butter
(you could have fun with other dog-safe ingredients like shredded carrots, beef or chicken broth, pieces of their favorite unflavored/unspiced meat, etc)

Line a regular sized muffin tin with foil or paper muffin cup liners. Depending on how full you fill them, you can make more or less than this recipe calls for.

Combine all of your ingredients in a large mixing bowl. If the peanut butter was in the refrigerator and is a bit solid, microwave it for about 10-15 seconds to soften it up a bit, to make mixing easier. Using a hand mixer or stand-up mixer, thoroughly combine the three ingredients. Ladle the ice cream mixture into each muffin cup, filling to about 3/4 of the way full. (Again, if you want more, smaller treats, fill them up less or use a mini-muffin tin. If you want less, larger treats, fill them up more.) Place the entire muffin tin in the freezer and allow the mixture to freeze until solid, about 8 hours or so.

When the ice cream treats are frozen solid, you can pop one of out of the tin, peel of the paper muffin cup and give it to your dog. You can remove the remaining treats from the muffin tin and put them in a freezer safe ziplock bag or plastic container.

** Obviously I am not a veterinarian, so please don’t take any of what I am feeding our own dog as a medical advice for your pooch. We just know what works and what doesn’t with Seri. Every dog’s sensitivities are different. If you know your dog cannot have one of these ingredients, go with something else **

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