Fresh Quinoa Salad

YO! I posted a picture of this awesomeness and peeps were like, "can we get the recipe?!!"

Between chews, I typed up what I did super fast. Since it's easy as heck, if I can type it up while eating, you can make it.

Get lots of fresh, young greens and sprouts in your body now since it's Spring. Think what's coming up from the ground and coming out the ends of trees---align your body and spirit with the new life coming through in NATURE!!

Here you go!

Fresh Quinoa Salad over Spring Greens


2 cups quinoa cooked 1 large cucumber, sliced and diced 1 medium, ripe tomato, diced 1/4 cup fresh mint leaves, sliced SUPER thin 1 cup fresh alfalfa or bean sprouts (you'll find these near the salad in most grocery stores, especially Whole Foods) 2 Tbsp extra virgin olive oil a pinch of sea salt 1 small onion, diced 1 handful tamari-roasted almonds 1/4 cup raisins


*You can eat the first round of this warm with some turkey meatballs like I did, and then use the leftovers for the dish I made in the picture I posted for lunch the next day. Cook once, eat a few times!*


1) Cook the quinoa in a large pot. (Generally, one cup of raw quinoa needs about 1.5 cups of water to cook but I stopped using recipes a while ago, so check this on Google.) 2) Once the quinoa is cooked, set it aside and chop up the tomato, cucumber and mint. 3) Toss in a big bowl and drizzle on the olive oil and salt. Add sprouts and mix them in. Eat warm.


the next day...

Serve over mixed spring greens and add almonds and raisins for garnish!




Gluten-Free Chicken Cutlet Dinner

So here's the thing: this was not a low-fat, low-calorie meal. It wasn't plant-based. I didn't make all the ingredients from scratch--I shopped at the local heavenly Dave's Fresh Pasta for the pasta sauce. I didn't even use super heart-healthy oils this one time.

But here's what it was:

1) familiar from childhood, but improved to be gluten-free

2) delicious and nutritious

3) comfort food for two people who need some comfort lately

My mom makes the best chicken cutlets. It was one of my favorite meals as a kid. Lately, I'm needing some of that home-cookin' comfort food. We eat plant-based, minimal-ingredient, meals all the time. Once in a while, it's nice to have something that's tastes really good and makes you feel good. I made some modifications so I can stick to my goals of eating less wheat and sugar as I enter the spring season.

So here's the recipe. Make it like I did. Make it the way you want to. I hope it brings you as much comfort and joy as it did for us. My girlfriend and I are each struggling with some stressors in our lives right now---car repairs, haircuts that didn't come out right, some medical hurdles. I knew just the solution: sunlight streaming through our curtains, crisp cutlets, soft quinoa pasta and tender arugula and spinach leaves.

Our food was truly our medicine.


Gluten-free Chicken Cutlet Dinner 


1-2 lbs organic, free-range chicken cutlets (I added some dried thyme to dress them up a bit)

1 package gluten-free breadcrumbs (or homemade, if you can make 'em)

2-4 Tbs vegetable oil (enough to cover bottom of large saute pan)

2 eggs

1 package gluten-free pasta (rice or quinoa)

fresh pasta sauce (I used the mascarpone tomato sauce from Dave's Fresh Pasta in Somerville, MA)

grated romano or parmesan cheese

fresh baby greens, arugula or spinach (I used BOTH!)

light salad dressing (I used Honey Poppyseed from Dave's Fresh Pasta)


1) Lay out two plates: one has a generous pile of bread crumbs the other is for the finished cutlets in a deep dish, crack open two eggs and whip with a fork to combine

2) Lay each cutlet in the bread crumbs, coat, move to the egg dish, coat and back to the bread crumbs again. Lay the breaded cutlet on the plate. When you have done this to all your cutlets, move over the stove.

3) Add 4 quarts of water to a pot and bring to a boil for your pasta.

4) Heat oil over medium high heat in a deep, flat saute pan. If the oil sizzles when you put of drop of water in it, you know it's ready.

5) Carefully lay each cutlet in the pan. Brown one side for a minute or two and then turn over. Place browned cutlets on a plate beside your stove. Be careful! The oil will be hot and the gluten-free crumbs formed a hard shell around the chicken, unlike when I've used wheat breadcrumbs. Make sure the chicken is cooked by cutting into it with a knife.

6) When your water is boiling, add the gluten-free pasta and cook according to package directions. drain in a colander and quick rinse with cool water.

7) Warm pasta sauce in a small pot over medium-low heat.

8) Toss baby greens in a colorful with dressing.

9) Set your table.

10) Finish browning cutlets and serve with a portion of pasta and spoonful of pasta sauce.

Simply delicious.

Oven-Roasted Roots & Things

I don't know about you, but my life has been a little busy lately.

The holidays were one thing, but the pace of things is really picking up. Same goes for my friends and my clients. People are leaving jobs, going on interviews, welcoming babies into the world---or raising busy, active teenagers. How about trying to find a new therapist for life changes when you're LGBT and your health insurance is based in a politically conservative state? I know someone who was told yesterday, "LGBT--what is that?! Oh, no one in our practice has that speciality. Click."

When finding the right support to live better takes that kind of time and energy, who has time to make gourmet meals? Not I.

Here's what happened last night, because it was already 6pm, I was pooped from a long day and we had invested the time into buying stuff so it was sitting right there waiting for me. Paired with a simple salad and leftover plain grains in the fridge? Awesome.

Oven-Roasted Roots & Things

preheat oven to 450 degrees.

When it's ready, place 1-2 cookie sheets in there (depending on how many veggies you prep)


4 med beets, diced

2 sweet potatoes, diced

2 small white potatoes, diced

4 carrots, cut into coins (1/4" thick)

2 onions, cut into wedges

4 Tablespoons extra-virgin olive oil

2 pinches dried rosemary

fresh salad greens or spinach homemade salad dressing of choice (might I recommend organic options if store-bought--Annie's is a nice company) whatever leftover plain grain you have kicking around the fridge (we used some leftover brown rice to round out the meal--you can also just have a veg-tastic meal)


1) preheat oven to 450 degrees. When it's ready, place 1-2 cookie sheets in there (depending on how many veggies you prep)

2) put all the veggies into a big bowl and toss with olive oil and rosemary, make sure everything is well-coated

3) using an oven mitt, take out the cookie sheet and put the veggies on it, return to the oven

4) boil hot water for tea and drink it, you've had a long day

5) check on the veggies and turn them once or twice with a wooden spoon or spatula

6)  when the veggies are crisp or browned to your liking, serve on a plate with simple salad. Make sure the veggies are cooked through, not mushy but not crunchy, either.

Why you want to eat root vegetables:

1) they are in season which means alot of good things namely, you are eating in harmony with the season and not eating, say, watermelon in January. Yeah. Can you even imagine that?

2) root vegetables are loaded with vitamins, minerals, complex (read: slow-burning) carbs and phytonutrients.

3) speaking from a food energetics theory standpoint, root vegetables come from the ground and can ground you if you're feeling a little off your center. Holiday hustle got you spinning in circles and hooked on the sweet stuff? Many root vegetables are naturally sweet (especially when roasted) so they can help you come down from the sugar high slowly and naturally. Heck yeah. That's why I made them last night!

How is your food and your mood lately?