
Banana cakes with honey-sweetened chocolate, almond butter, slivered almonds, and honey-lemon syrup…kale/carrot/spicy avocado and bean salad…golden delicious apple and plenty of water to wash it all down
Since I have been doing the gluten free thing for a while, I’ve decided to ramp it up a bit and make a small cookbook of recipes that are healthy in other ways too. In addition to being gluten free, many of the selections are vegetarian/vegan and even the treats use minimal amounts of dairy and sugar. When sugar is used, it’s honey or coconut sugar which both have lower glycemic indices than the white processed stuff. Since I am NOT a vegetarian, a few recipes call for organic, free-range, lean meat. If you’re a vegetarian, you can skip those or substitute the meat components with something like a big beefy portabella mushroom. Surprisingly–at least in my opinion–all of these recipes are actually DELICIOUS and satisfying. If your’e looking for a way to eat well and EAT WELL, you might find something of value here. Roll up your sleeves, get out a plate and get ready to cook and eat clean!







What I’ve sorted out from all my moody broody moments is that there comes a time when one must reconcile dreams with realities…where one must let go of everything they thought, hoped would happen and embrace what’s actually happening instead. In recent days and weeks, this is what I’ve been working to do. In the midst of such a space, it may sound jaded but—from the perspective of an old married lady coming off of a tough year—the most romantic and poignant thing I’ve heard this Valentine season was uttered by Ira Glass on the 






The author strikes the delicate balance between tying things up satisfactorily and keeping the story believable. I found myself feeling that everything was turning out OK even when things didn’t turn out as expected or hoped. There were plenty of twists and turns, paths crossing and diverging and crossing again.





