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- Hello summer sunsets http://t.co/4pGpAWc1vY 08:12:27 PM June 10, 2013 from Instagram ReplyRetweetFavorite
- @VeggieFest @WyndhamLisle Thank you! 01:30:22 PM June 09, 2013 from web in reply to VeggieFest ReplyRetweetFavorite
- @VeggieFest I'm planning to come this year, but where oh where do I stay for the weekend!!!?? 04:57:42 AM June 09, 2013 from web in reply to VeggieFest ReplyRetweetFavorite
- My summer beach painting :D I love painting!!! http://t.co/ayZ4SwOqOA 09:49:40 PM June 08, 2013 from Instagram ReplyRetweetFavorite
Tagsautumn avocado cooking dinner eating environment food fresh foods garden gluten-free guacamole healthy healthy eating healthy food healthy living healthy recipes Italian Italy kale LaVegetariana Manhattan Mexican New York New York City nutrition pasta pesto Philadelphia recipe recipes rice seitan soy Spring summer tofu tomatoes vegan vegan dessert vegetables vegetarian vegetarian lifestyle vegetarian recipes Vegetarian Times Whole Foods
Organic, garden fresh, local, vegetarian, gluten-free AND seasonal….HELLO “Stuffed Baby Zucca” recipe. I forgot one very important adjective: absolutely delicious.
There is something about the autumn air that gets me revved up to create new recipes and feed the planet. When my father came to me with this beautiful baby zucca, which is Italian for squash, he said “Monica, figure out something to do with this.” And I accepted the precious baby zucca into my arms and cradled it until I “figured out something to do with it.”
I could slice it, dice it, fry it, roast it, love it and nurture it, but above all I could STUFF it. Warning: no baby zucca’s were harmed in the creation of this recipe.
SO the recipe began with me cooking quinoa and chickpeas, sauteing the squash with tomatoes, and then sauteing everything together. Not to mention seasoning everything with salt, pepper, oregano, turmeric and some garlic powder. Very simple and fun to make, especially when it comes to the presentation of it all. This recipe is one for the books, well my cookbook anyway, and will have guests and diners of all kinds asking for the recipe… Buon Appetito!
Click Recipes-> Vegetables for the full recipe!
These recipes were made with fresh, local, and delicious ingredients, not to mention 100% love. Each of them #gluten-free and #vegetarian.
Summertime at my house consists of delicious meals using what is grown in our very own garden. Tomatoes, basil, onions, zucchini, cucumbers, beets, eggplant, kale, peppers, sweet potatoes, and the list goes on…What this recipe represents is a traditional Italian recipe, panzanella salad, made and enjoyed throughout Italy during the summer. Classically the dish is made with tomatoes and day old bread. I put my own twist on the dish using local, organic and absolutely delicious ingredients, as well as day old gluten-free bread baked from where I work: Wildflour Bakery and Cafe in Lawrenceville, NJ.
There’s something about the sweet taste of tomatoes picked right in your backyard that gives me chills, not to mention the smooth and tart taste compliments of olive oil and balsamic vinegar. Yum Yum! An explosion of summer in your mouth… follow my recipe under the “recipes” page- click on “vegetables” and share the taste of summer with everyone!
It was surely a fiesta at my house this week when I decided to make tofu marinated in a delicious mole sauce. This is my “comeback recipe,” as I have taken quite a break from posting recipes. Cooking every day at work takes a huge toll on my mind, body and spirit and I feel like I am getting my groove back for my personal cooking. I made a delicious mango salsa at work and knew I had to pair it with a dish that would satisfy any hungry person.
The tofu mole came to mind and I mixed together a few spices and ingredients and vola! a spicy, cinnamony, sweet tofu dish that tastes great with the sweet/savory mango salsa. Whether it be dinner-for-one night or a fiesta for all, this sassy summer entree will light up the room and tingle your taste buds!
Gluten-free living is being redefined in Lawrenceville, New Jersey. Cheers to the opening of the WildFlour Bakery and Cafe where I am proudly working as the head chef. Stop by and treat yourself to some delicious baked goods and lunch fare. Everything from Nutella danish, to gluten-free pumpernickel loaves and French baguettes to sweet and savory crepes, soups, and salads. Not only do we make gluten-free items, but our menu is also filled with vegan options. There’s not a moment throughout the day that you won’t catch wind of the delicious smells and aromas of fresh baked goods coming from the historic Victorian building that houses WildFlour. There are seating accommodations upstairs, downstairs and outside with space for meetings and small parties.
Lawrenceville is a small town that I’ve never even been to, but when I saw the job opening posted, I knew I had to check it out! Only miles from Princeton, Lawrenceville has a lot of historical beauty and unique sites to be seen and now especially since WildFlour opened its doors.
Working as head chef at an all gluten-free restaurant has allowed me to be creative and tap into the skills I acquired during my time at the Natural Gourmet Institute. I couldn’t be happier with this opportunity and I am honored to be apart of the WildFlour team. I was living in NYC for some time and decided to move back home to take a job in a restaurant. However, the restaurant didn’t stay open long and I was left unemployed for about three months. Let’s just say that was a pretty stressful and extremely unexpected situation I had to live through. I don’t regret moving back home, but I was in shock for a good two months into not having a job. I made things work and with the help and support of my family and friends, I survived and found myself in the hands of the wonderful WildFlour Bakery and Cafe. I have finally found a home
Feel free to check out our website and even stop by for a bite! The food caters to special dietary needs and is absolutely delicious- you can’t get any better than that! It’s so amazing to see how excited and satisfied the customers are once they’ve visited.
Our website is: www.wildflourbakery-cafe.com/ Also, follow us on Facebook!
Though the rain was pouring down and the sun refused to shine, there was still a special feeling in the air as I made my way through the small town of Gettysburg. I was invited by an old friend and Italian Professor to speak at Gettysburg College in front of students, faculty and community members. I was truly honored to be in such a historic town in Southwestern PA. I was completely blown away at how beautiful the landscape was and how welcoming the residents were.
I was scheduled to speak for two hours. Not only did I give a speech highlighting the main points of my life up until this point, but I also was able to exercise my culinary skills and prepare food for everyone. I served my Creamy Polenta topped with a Mushroom Ragu and Sauteed Kale and my cheesy Arancini Rice Balls and to top it off, I made fresh Pizzelle rolled and filled with chocolate chips. I was so delighted at the response to my food. I made sure to take advantage of the time I had to speak to the crowd about following your passion in life, don’t give up when something doesn’t work out right and eating vegetarian and healthier alternatives to traditional Italian food is delicious and fun! It was a powerful moment for me and it reminded me of the days I used to stand in front of crowds of people to tell my story and be the journalist I had aspired to be back in the day, however this time (and in future times), I have a true, concrete mission that I am truly passionate about and defines me as a journalist, chef and human being.
Thank you to the students, faculty and community members of Gettysburg College and Gettysburg, PA. I am excited to visit again and maybe the sun will be shining next time!
I was driving my car home from Whole Foods one day when an idea for a recipe came to my mind. “Why not use shitakes as a base for a “clams casino” recipe?” I thought. I eat shitakes just about every other day anyway, so experimenting with another recipe using those tasty little mushrooms would be quite fun. I thought of using tempeh as the protein alternative to real clams and adding onions, shallots, garlic and red peppers for more flavor.
Clams Casino is a dish that I tend to run into when eating out with my family at an Italian restaurant. The dish is popular with Italian-Americans even though it originated in Rhode Island and is considered an American classic. It’s typically served in Italian restaurants, during festivals and holidays. What makes up this traditional dish? Clams, bacon, peppers, garlic, shallots, tabasco, Worchestershire sauce, and so on. Bacon is the constant factor in the dish and chefs wouldn’t have it any other way- until now.
My vegan version is healthy, tasty and fun to eat. Not to mention, my father was a huge fan of my recipe and he’s been eating Clams Casino for over 20 years. That’s proof enough for me
Check it out for yourself! Have fun and Buon Appetito!
How to find this recipe: “Recipes”-> “Appetizers” -> “Clams Casino”
Take a ride with me to Pipersville, PA where we will encounter a world of pure innovation and where snacking has reached new levels. The Brad’s Raw Foods idea surfaced in 2006 when Brad himself took a hold of his lifestyle and adopted a raw foods diet. The story of how he dedicated his life to living healthier and eating delicious, raw foods is so inspirational and rings true with many people today. I began noticing the Brad’s Raw Foods label in Whole Foods and many health food markets, so I decided it was time to taste the products.
I was privileged enough to taste the spicy kale raw chips, the cheddar raw chips and the “Naked” leafy kale. Crispy, crunchy, and full of flavor.
Each of the products I sampled were completely unique and absolutely addictive. Honestly, I finished the whole container of “Naked” leafy kale in one day. They are made only from fresh, organic, non-GMO produce and completely vegan, gluten-free, and even Kosher. When I tasted the chips and leafy kale, I immediately read the ingredients and was completely shocked and amazed how they accomplished such a range of flavor using a basic ingredient profile.
After being so intrigued and fascinated with the company, the products and the overall mission of Brad’s, I hosted a tasting with my family and friends and had the opportunity to listen to their feedback. I heard nothing but great comments about how delicious the chips were and how they couldn’t believe they weren’t baked, processed or made with real cheese. Of course I saved some chips for myself and was able to eat them whenever I was hungry and needed a nutritious, raw and flavor-packed snack to hold me over.
Although the chips and snack foods are delicious, Brad’s goes a step further with promoting healthier lifestyles through health coaching seminars and meal planning advice from Brad himself. There’s a ton of information about coaching and community outreach on the website: Bradsrawchips.com.
I highly, highly, HIGHLY suggest purchasing a bag or two (or three) of Brad’s Raw Foods products, which include: Brad’s Raw Chips & Crackers, Brad’s Raw Leafy Kale, and Brad’s Raw 4 Paws (lucky dogs!!). Keep a look out for Brad’s Raw Onion Rings as they will also be launching soon.
- Apple Cider Vinegar
- Lemon Juice
- Brazil Nuts
- Vitamin C/ Oranges
I used to think that winter was the only time of the year that I could get sick or that I had to worry about strengthening my immune system. I also used to think that drinking sugary, ginger Ale would instantly cure all of my nausea and kill the germs in my body (I had a very creative mind as a child). While there is a tiny bit of truth in my previous ways of thinking, it is also true that strengthening and maintaining your immune system is a year round activity. It is more like a daily activity and something that I take very serious.
Every day I consume in some way shape or form six (6) specific things that help me feel absolutely incredible. They help me feel healthy, energized, clean (for lack of a better word), and strong. Though I do a lot of things (physically and spiritually) and consume quite a variety of different things to strengthen my body, each of these six things are a first step to simply living a healthier life. Whether you put them all together and make a smoothie (pictured above) or consume them separately, you’ll reap the nutritional benefits they offer your immune system.
1.)Organic Apple Cider Vinegar. Fermented organic apples contain enzymes and minerals that have antibacterial, antiviral and antifungal properties and have been used medicinally for hundreds of years. It helps to alleviate joint pain and arthritis, helps with digestion and the absorption of nutrients. Also, apple cider vinegar helps the body break down fats so that they can be used instead of being stored in the body as extra weight. Other benefits include: helping with acne, allergies, constipation, heartburn, urinary tract infections and of course boosting your immune system.
How I consume it: I simply mix 1 Tablespoon of apple cider vinegar with 4-6 ounces of water and drink it during a meal to help with digestion and to make sure my body is absorbing nutrients and/or before a meal to help with joint pain.
*Please be sure to consult your physician before taking daily doses of apple cider vinegar
2.) Organic Lemon Juice. Lemon is one of the cheapest ways to bring amazing benefits to your health. This fruit contains lots of antioxidants and vitamin C, which can improve the immune system, and it also balances the levels of alkali and acids in the body. Lemonade, like real lemonade a.k.a. lemon and water with no sugar added, will make your body less susceptible to illnesses.
How I consume it: Before I eat breakfast, I mix 1-2 Tablespoons of fresh lemon juice with about 6-10 ounces of water. It helps detoxify my body, restore vital electrolytes and start my day fresh.
3) Brazil nuts. One of nature’s richest sources of selenium, Brazil nuts are distinctively beneficial in promoting a healthy immune system. Selenium is involved in most functions of cellular biochemistry, is recognized for its ability to stimulate the production of antibodies, and is absolutely essential for proper immune function and the production of white blood cells.
How I consume them: I usually like to snack on Brazil nuts before dinner or add them in to my breakfast smoothie.
4.) Vitamin C. Good ol’ Vitamin C. Vitamin C helps detoxify our bodies, promotes healing of all of our cells, and allows us to deal with stress. It also supports the good bacteria in our gut, destroys bad bacteria and viruses, neutralizes harmful free radicals, removes heavy metals, and protects us from pollution just to name a few. Americans are unfortunately not getting enough of this vitamin!!
How I consume it: Oranges. Orange Juice. Vitamin C + Biflavonoids. Emergen-C packets- about 2,000mg of Vitamin C/ day
5) Garlic. This powerful member of the onion family is frequently recognized for its amazing ability to promote health and prevent disease. Garlic’s high allicin content is largely responsible for its disease-fighting effects, as this powerful antioxidant compound neutralizes free radicals and quells disease-causing inflammation. No other known compound, either natural or synthetic, works as effectively as an antioxidant as does allicin. Garlic has been used for thousands of years to prevent and treat respiratory, bacterial, fungal, viral, and parasitic infections as well.
How I consume it: I know, who wants to have garlic breath- YUCK! But really, I don’t mind all that much and when you blend 1-2 cloves in with your smoothie every day, there’s not much of an aftertaste. I usually swallow a chopped up clove of garlic with some honey once in the morning before breakfast and once at night before dinner. I’d be careful with swallowing garlic on an empty stomach, make sure you are able to do so because it could cause nausea and stomach discomfort.
6.) Kale. Contain high levels of vitamin C, which packs a powerful antioxidant punch, helps fight off infection and regenerates other antioxidants in the body, including vitamin E. Kale also contain folate, another immune booster.
How I consume it: Typically I use raw kale in my green smoothies, however I enjoy sautéed kale for lunch or dinner, especially with caramelized onions and shiitake mushrooms for added immune-boosting and nutrient rich power.
**Please consult a doctor or health professional before changing your diet.
Cheers to a healthier lifestyle- one day at a time!