Health: Traditional Holiday Foods + Recipe

christmas elves
christmas elves


A few years ago, I was trying to 'veganize the holidays' and thought it would be a fun task to try to conjure up family recipes and put together a little recipe/cook book to refer to and pass down for generations to come...I came up with only a few recipes during my quest to try and veganize tradition (oh the irony...) but I'm re-inspired again this holiday season!

I started thinking about what is the actual traditional Thanksgiving dinner, since it's become so fancy over the recent years...and what do people really serve on Christmas? Do they eat a dinner on Christmas Eve or is it on the actual Day? Or do they do what we did and usually just have a fun breakfast after we opened our presents? What is the American Tradition of the Holidays? What have those, who celebrate Christmas, been doing all these years?

A quick little Wikipedia search shed some light, and I thought I might share it with you, if you're like me and you love food and celebration of family and love!:)

Thanksgiving. The first Feast happened in 1961 between the Pilgrims and the Wampanoag at Plymouth County, right down the street from us Cape Codders! Naturally, they feasted on their locally sourced food. To my surprise the menu included many things that I wouldn't have thought to be associated with the Thanksgiving table.

They ate: turkey, waterfowl (geese, duck), venison, fish, lobster, clams, berries, fruit, pumpkin and squash....really?!

It goes on to tell how it's changed, and based on different cultures, you might see cranberry sauce, gravy, stuffing, green beans/casserole, sweet potatoes, mashed potatoes, corn, dumplings or noodles, deviled eggs, sauerkraut (in Baltimore), cornbread (in the south or new england), peas and carrots, bread rolls, rutabegas or turnips and a salad. Pie is often mincemeat, apple, pumpkin, sweet potato, or pecan (my fave!). Interesting, huh?

A few other interesting tidbits being that the Southerners, or African Americans may serve baked mac and cheese and collard greens at their table, while Italian-Americans may serve lasagna, Who knew!? (not me obvs)

As for Christmas, the dishes tend to be similar to Thanksgiving in America. Wikipedia provides an extensive list of all the different countries' traditional menus. In America, it is common to see:

The main dish being a Christmas Ham, (This came from the Germanic peoples as a tribute to harvest and fertility, and later was popularized by the Catholic Church as a test of truthful conversion from Judaism...hmph!), turkey, duck/goose/pheasant, oyster stew, fish (from the feast of the seven fishes originating from the Italian culture, celebrating on Christmas Eve), dungeness Crab in California, and prime Rib.

Side dishes include: the traditional meso-american (spanish) tamale, stuffing (southern influence), plum (christmas) pudding originating from England, cranberry sauce, mashed potato, lefse ( a traditional norwegian flatbread eaten in Wisconsin and Minnesota), and mixed nuts.

Beverages include: champagne, apple cider, eggnog, hot chocolate, hot buttered rum (eww and random...dates back to the colonial days...) and a Tom and Jerry Christmas Cocktail (from Britain, it is a variant of eggnog adding rum and brandy and served hot, drunk in Wisconsin and Minnesota).

On to desserts...: custard, candy canes, chocolate fudge, christmas cookies, fruitcakes (originating in ancient Rome), gingerbread, persimmon pudding (a traditional American dessert, similar to English Christmas pudding), russian tea cakes (a pastry commonly eaten in England consisting of wedding cake, butterballs, or italian wedding cookies), and an array of pies ~ apple, mincemeat, sweet potato, pumpkin, and pecan!

So there you have it, cultures, traditions and food to celebrate family, love and connectedness!

paleo pecan pie prep
paleo pecan pie prep

My contribution for our Christmas Eve dinner at my bf's family will be a 'new and improved healthy version' of pecan pie from the paleo mom blog. :

Ingredients (crust):

  1. Preheat oven to 375F.
  2. Combine all ingredients and work together to form a dough with your hands.
  3. Place the dough into a 8″ deep dish or 9″ pie plate.  Channel your inner playdough-loving child, and pat and push the dough to fully line the pie plate (this is a type of pie crust called a push crust, because you “push” it into place rather than rolling it out).  Make a nice edge.
  4. Bake crust for 15 minutes, until starting to turn golden brown.  Remove from the oven.

Ingredients (pie filling):

  1. Preheat oven to 375F.  Toast pecans on a rimmed baking sheet for 5-8 minutes (you can do this while your pie crust is cooking), until fragrant (the pecan pieces take about 5 minutes, and the pecan halves take a little longer).
  2. Once the pecans and pie crust are out of the oven, reduce the heat to 350F.
  3. Heat honey and maple syrup in a small saucepot over medium-high heat until it comes to a rapid simmer.
  4. Meanwhile, beat the eggs and egg yolk together.  Temper the eggs (which means adding a little bit of the very hot honey and syrup to the eggs while you stir them quickly) then add the eggs to honey and remove from the heat.
  5. Stir in the vanilla, salt, and ghee (or other fat of choice), and chopped pecans.  Pour into pie crust.
  6. Arrange pecan halves to cover the top of the pie.  Place pie in the oven and back for 20-25 minutes, until set (you’ll know it’s set when you jiggle the pie a little and the middle doesn’t wobble like jello–how long this takes depends a bit on whether your crust or filling cooled a bit before getting it into the oven and just how hot your honey got when you brought it to a simmer, so it could take as long as 30 minutes).
  7. Let the pie cool completely before serving.  Enjoy!

I hope you all enjoy eating, drinking and being merry this holiday!

In good health, happiness and love, I wish you all a very Merry Christmas!

Health: Thanksgiving Recap {includes recipes}

Pumpkin Muffins Last thursday we celebrated being thankful for all that we have. I'm so sorry I didn't get this post out to you the week of! Better late than never though, right?!;)

It's a great day to remind ourselves of where we've been and where we are right now, and to look around and appreciate all that we do and don't have in our lives. I personally count my blessings every morning when I wake up and every night before I go to bed. Gratefulness is THE number one way to channel your energy into positive vibrations.

When we focus on what we are grateful for, the energy that gets sent back out into the universe only comes back to us with more of that which makes us happy. Conversely, when we focus on what we don't have, we will keep perpetuating that negativity. It's a choice. You can literally choose happiness just by making a daily list of what you are thankful for.

That being said, I am extremely grateful for being able to spend the holidays this year with my wonderful boyfriend, to be where I am here on Cape Cod surrounded by my family and friends and lovely co-workers and clients. I'm grateful for my health and wellbeing, and my newfound sense of balance. The list goes on and on, but that's the big picture:).

Cooking brings me so much joy because it's a celebration of life and connection, and that's why I get SO excited about the holiday menus, so I wanted to share with you what I was up to in the kitchen this past week!!!

Here's what I made to contribute to the dinner we were invited to:

First, I had to make my Pumpkin Muffins to have on hand because who doesn't want to get as much pumpkin into their lives as possible this fall?! ;)

This recipe is inspired by Gwenyth Paltrow's Sweet Potato and Five Spice Muffin recipe from her cookbook, "It's All Good". Gluten Free and Vegan! Makes a dozen.


1 can of organic pumpkin puree


1/2C unsweetened almond milk

3/4C grade B maple syrup (plus 2TBS for brushing muffins)

1tsp pure vanilla extract

2C gluten-free flour

2tsp baking powder

2tsp baking soda

1 1/2TBS pumpkin pie spice blend

1/2tsp fine sea salt


Preheat oven to 400 and grease muffin tins or use paper liners. In a large bowl, whisk together the pumpkin puree with olive oil, almond milk, maple syrup and vanilla. In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice blend and salt. Fold the dry ingredients into the wet. Evenly distribute the muffin batter among the cups/liners. Bake for 20-25 minutes, or until a toothpick comes out clean, brushing the tops with the extra maple syrup during the last 5 minutes of baking. Let them cool before serving.

We brought corn bread, Paul's famous butternut squash dish (it's a secret recipe, but I'll have you know the walnuts and ghee are the best part!;) and banana ice cream.

I love this Corn Bread recipe from Alicia Silverstone's, "the kind diet" cookbook. Super easy and super yummy!!!


1C maple syrup

1 1/4C soy milk

1/4C sunflower oil

1 1/2C cornmeal

1/2C whole wheat pastry flour

1tsp baking soda

1/2tsp fine sea salt


Preheat oven to 400. Oil a 9x9inch baking dish. Combine the maple syrup, soy milk, and oil in a medium bowl and mix well. In another bowl, stir together the cornmeal, flour, baking soda and salt. Add the dry mixture to the wet mixture, and mix just until well combined. Pour the batter into the prepared pan, and bake for 25-30min. or until toothpick comes out clean at the center.

The Banana Ice Cream we brought for dessert was a total hit! The recipe is straight from Gwenyth's cookbook as well, in a previous post of mine here.

So, there you have it, a few great recipes to try out during this holiday season! For more posts about Thanksgiving, click here and here.






LifeStyle Lessons: FAQ's ~ My 'Diet' Journey

Me and my Beau (Happy Juicers from the Local Juice here on Cape Cod)

Hello my readers! I have not forgotten about you, I promise! I think of you all the time but have taken a little space to enjoy settling into my new life here on Cape Cod living with my wonderful boyfriend <3!

I went for a walk with my soul sister friend, Rhia, yesterday and she re-inspired me to re-connect with my 'Hair and LifeStyle Design' business of inner and outer beauty!

Me and Rhi

I've really been spending most of my energy re-establishing my curly hair clientele and enjoying my love, but I'm inspired to share with you my little lifestyle tidbits along the way, so here I am again!

My diet has changed so much over the years, and I have since come off of a two week ayurvedic cleanse that only led me to start 'pigging out' again with my 'fun foods', that I was depriving myself of during that time and it got me thinking recently about where my diet has been and where I am now...

I am now at a place in my life where I am truly finding balance between extremes of being super 'good' and having too much fun with food! Each day is a new exploration where I am practicing mindfulness, enjoying food and accepting (really trying) my new (softer and fuller) body, with all it's fluctuations, yet paying attention to what my body needs vs what it desires, and how to practice self care while still having fun!

For example, today I came home from yoga and instead of using my quinoa leftovers to make a quinoa salad, I realized that all I wanted was to make this 'banana ice cream' I've been wanting (+ mom's munchies raw chocolate truffle~so good;)! It was exactly what I wanted and needed at the time and if it means not eating my 'healthy lunch', so be it. I ate healthy ingredients, enjoyed every bit of it, and ate my more 'indulgent' foods at the peak of the afternoon where digestion is at it's strongest so that I can assimilate it better than if it were after dinner or late night...(trying to balance having it all)

Banana 'Ice Cream'

The recipe was from "It's All Good" by Gwenyth Paltrow. It called for 4 frozen bananas, 2 TBS maple syrup, 1/2C almond milk, 1tsp vanilla blended til 'soft serve' consistency and topped with 1/4C chopped toasted almonds, 2tsp maple syrup and pinch of salt mixture. MMMMMMMMmmmmmMMMM!!!

While I'm settling into a new groove of eating, I wanted to bring you up to speed on my diet journey by sharing my FAQ's from my Welcome page with you, if you haven't read it yet. :)

FAQs: Healthy Eating

What books do you recommend for eating healthy/vegan? I started with Kevin Trudeau’s book, Natural Cures, then read Alicia Silverstone’s book, The Kind Diet. Then, Jessica Porter’s book, The Hip Chicks Guide to Macrobiotics. Then got into the raw world with Kris Carr’s, Crazy Sexy Life andCrazy Sexy Kitchen. I also encourage you to read, Clean by Dr. Alexander Junger, to do a proper cleanse. I’ve since been practicing Ayurveda and recommend Banyan Botanicals website and Dr. Douillard and his Colorado Cleanse.

What is the difference between Vegan, Macrobiotics and Ayurveda? Macrobiotics is a diet and lifestyle practice derived from Chinese medicine that came to the US in the 70’s, originating at the Kushi Institute in MA. It literally means, ‘the big picture of life’. ‘My Beautiful Life’, by Mina Dobic explains more about the magical healing powers of this diet. It’s basically a whole foods, plant based diet, structured around whole grains, beans, land and sea vegetables, with the occasional white fish. It works with the 5 transformational elements of water, ether, fire, metal, earth and the expansive qualities of yin, and contractive qualities of yang. The idea is to find balance with all elements by way of eating a mild diet that allows for the body’s intuitive intelligence to stay free from dis-ease.

Vegan is a diet and lifestyle free of any animal products. That means no egg, chicken, pork, meat, cheese, dairy, milk, butter, etc.

Ayurveda is a diet and lifestyle derived from Indian practices from the beginning of time. It literally means, ‘the science of life’. The yogis of the eastern tradition, base this approach to living by understanding the 3 different doshas (the mind/body constitution of a person and elements of our surroundings). The doshas encompass the elements of ether, fire and earth. The idea is to keep all the doshas happy and in harmony by eating and living according to our unique constitution/season.  One size does not fit all to maintain health and well-being. Check out Dr. Douillard’s books for more info!

Where do you get all your recipes? From the books mentioned above, and from the many cooking classes, workshops and private consultations I’ve had with practioners.  I love the Native Foods cookbook, and Spork Fed also. Here’s a 10 day menu sampling from my kitchen to yours.

How do you find time to cook for yourself? I give myself an hour a day to prepare all my food for the day. It may mean that I have to do that hour in the morning, before work, but at least I have a plan for the whole day and am prepared. It’s worth it.

This was my biggest struggle when I first started my self-care program, but I find that the hour is a good amount of time to get it all done—it just takes practice getting into a flow and a groove in the kitchen! If I cook at night for dinner, then I have leftovers for the next day that can be turned into any meal! I also love eating out, so I give myself a break a couple days per week.

How do you eat healthy on the run? I always have a plan! Wherever I’m going, or whatever I’m doing, I have a rough idea of where there may be a healthy veg friendly restaurant or market, and if I’m not sure if I’ll be able to have a proper meal, then I bring food with me! I’ll hit the prepared food section of whole foods/natural markets, or bring a macrobar, larabar, an ‘in the raw’ bar, a rawvelution bar, or any whole foods food bar that can hold me over. An apple, or pear, or bag of almonds are always good bets too!

Do you worry about carbs/proteins/fats? NO! Eat whole foods and don’t worry about ‘diet’ facts. I eat a lot of food, but good quality, free of sugars and flours. I used to eat an atkins/high protein diet and the way that I eat now has been the thinnest I’ve ever been. Don’t worry about ‘diets’, just pay attention to understanding the proper ingredients you’re eating and how they digest in your body. Food is energy so we must pay attention to the qualities they bestow upon us.

Alicia Silverstone

(just me and alicia silverstone…nbd;)

What inspired you to eat this way? My health! I was a big drinker/partier in high school, college, and post-college. Whenever I would gain weight, I would turn to the latest diet trend and I soon realized that drinking was a major weight gain contributor! When I started working in my first professional job (post college), my boss suggested that I try his natural food approach rather than my high protein diet that I was on. I read the book he suggested by Kevin Trudeau, The Natural Cures and was completely intrigued by this path of self care. That began my health food quest at age 23.

A few years later, I had moved to LA and was back in ‘party mode’ for about a year, until a rash on my legs appeared. I found a naturopath to help me, and he suggested I try a 3 week cleanse that was vegan and candida-free. I did as he said, but found that all I was left eating was hummus and carrots, and almond butter and apples! I had no idea how to cook for myself!

So, I got my first cookbook, ‘Naturally Thin’, by Bethenny Frankel, taught me how to approach cooking for myself. After that, I moved on to Alicia Silverstone’s book,The Kind Life, and started eating out at some delicious vegan restaurants in Santa Monica! I was hooked to this new way of life! I discovered how yummy this veg diet was!! So, I poured all my energy into it. Soon enough, my skin cleared, my weight dropped, my reproductive issues cleared up, my period’s became manageable, my cystic breasts cleared, I felt more vibrant than ever, and was empowered by my health for the first time! That’s all the inspiration I needed!

What are the health benefits of eating a plant based diet vs. other traditional nutritional advice? Most nutritionists/dietitians and personal trainers emphasize ‘nutrition facts’ rather than the energetics of food itself, and how it processes in the body. Eating a plant based diet, even if just for a little while, will unleash your own internal wisdom for knowing which foods feel right, rather than weighing and counting carbs, fats and protein grams. You become master of your domain!

Where do you eat out? Where do I begin?! It’s my favorite pastime to seek out new and exciting veg restaurants anytime I travel!

  • LA: Sage, RFD, Café Gratitude, Kind Kremery, True Foods, Seed Kitchen, MCafe, Native Foods,
  • NYC: Juice Press, Organic Avenue, Candle 79, Café Blossom, Rockin Raw, Ellary’s Greens, v-note, Pure Foods*
  • Providence, R.I.: Julian’s, Garden Grille, Wild Foods bakery, Like NO Udder food truck
  • Newport, R.I.: Keenwah
  • Cape Cod: Common Ground, Earthly Delights, Green Lotus Cafe, Box Office Cafe
  • Boston: True Bistro, Red Lentil, Root, Life Alive, Sweet Greens, CocoBeet
  • London: Wild Food Café, Inspirial Lounge, Mildred, Demuths in Bath
  • Paris: Gentle gourmet Café in Bastille
  • Miami: Choices Cafe

Do you have food cravings? YES! I’m a sucker for sweets and comfort food, but I now understand how to manage those cravings. It all starts with cooking for yourself. If you cook for yourself, you become in tune to what your body needs. If you become too unbalanced, that’s when cravings arise. Becoming in tune also means not depriving yourself! There are so many healthy ways to satisfy your cravings!

I’ve definitely found myself in ‘binge mode’ from time to time, in the aisle at whole foods, buying boxes of vegan/healthy cookies, but it sends me on a wild ride! In the long run, it’s not worth it. I allow myself to have a little sweet here and there when the time is right ~ usually if I’m out to eat or when I take a day off from cooking.

In macrobiotics, they urge you to eat out 2/3 meals per week, so that you don’t become too rigid in your daily routine. Too much rigidity (yang) sets you up for cravings, so everything in moderation really is key! It also helps to satisfy the ‘6 tastes’ with Ayurveda, through proper spicing in your dishes, to avoid cravings, as well as making a healthy treat at home to snack on when the mood arises!

Is it hard to give up dairy? Do you miss cheese? Are the substitutes any good? It’s not that hard to give it up, as long as I have my Rice Dream or Coconut Bliss  dairy-free ice cream, Amy’s vegan pizza and dairy free milk for smoothies/milkshakes!:)

What do you eat for breakfast? Typically I have a version of porridge (oatmeal/grain), Ezekiel toast with almond butter or avocado, or smoothies/ fruit. Check out this post for more ideas.

What exactly are whole grains? Brown rice, millet, amaranth, quinoa. (Not cracked grains like wheat, polenta, barley, oats, etc.)


LifeStyle Lessons: Summer Salad Inspiration

sweetgreensSo, typically I don't eat very much RAW (uncooked) food because it's harder for me to digest, which I learned through my Macrobiotic studies. And, according to my Ayurvedic constitution of Pitta-Vata, I do best on warm, slightly heavy, slightly cooked foods. BUT, there is a time and place for RAW food and it is right now ~ in the heat of summer! During the summer months however, our digestive fire is at it's strongest, and raw foods are cooling to all that internal heat we're experiencing, so it's perfectly appropriate to consume some RAW salads during these months!

I've been super inspired by some creative concoctions of easy peasy salad ideas while eating at my local Sweetgreens here in Boston. I have to add a little of this and say no to a little of that, but I've made some fine substitutions and have been really happy with a little RAW salad in my life!

Take a look:


You can probably guess that I held off on the chicken and the parmesean crisp, but instead, I added sauteed tofu cubes and almond slices and it was TDF (to die for)!! Super easy to re-create at home, right?! (the pesto vinaigrette is a treat that I don't know how to make myself, but olive oil, lemon and salt, work just fine)

I also stumbled upon some prepared salad items at the Chatham Natural Foods Market on Cape Cod, and had to take the pics of these labels to try and concoct at home myself!

cape cod natural foods


cape cod natural foods market

As long as you're a garlic lover like me, you will LOVE this!

cape cod natural foods market

Who doesn't love a little tabouleh in their life!?

After my salad at Sweetgreens, I wandered through the Boston Copley Farmer's Market and found my new FAVE RAW dessert vendor! Nussli 118 from Cambridge had the most amazing chocolate morsels to satisfy my sweet tooth! A Must try!!!

nussli 118

So there you have it, I'm eating lots of RAW food this summer and loving being inspired by all the creative varieties available! I hope you can get your hands on some yummy clean salads!


LifeStyle Lessons: Holy, Hangover!

FOMU, vegan ice cream BostonI'm not talking about an alcohol hangover, oh no, I'm talking about over indulgence with food! No bueno! I do this sometimes, testing the waters, thinking I can get away with not feeling the effects of sugar or baked goods, or anything that's hard to digest, especially when eaten later in the day. I followed 'the when its okay to cheat on your diet rules' though, and ate my vegan ice cream in the middle of the day, at the peak of the fire of digestion! It was my little treat to myself to comfort me on a rainy day after a yoga class that brought up lots of anger emotions (strange?!)

I had found FOMU in Boston a few months ago while visiting my sisters. We had a totally decadent night of veg friendly food followed by vegan ice cream sundaes!

I haven't been back there since I moved here, but I happened to stumble into this cute little gourmet shop called Beacon Hill Gourmet on my street a couple weeks ago and found that they sold FOMU 'ice cream' by the pint. I chose Salted Caramel because I had been envious of my sisters who both enjoyed a salted caramel ice cream cone from J.P. Licks the other day, (J.P. Licks also has vegan ice cream options too which is oh so fun!) so I jumped all over buying that cute little packaged pint!

It had been sitting in my freezer for a couple weeks, and I hadn't been in the mood for it until yesterday. Maybe I would have been okay if I had just eaten half of it...but I kept going! It was just so comforting and creamy and delicious! No wonder though, the second ingredient was evaporated cane sugar, and the third, agave. I basically just ate a pint of coconut cream and sugar....

I didn't feel the negative affects at all until about an hour later....hangover central! My stomach was so mad at me, and there was really nothing I could do!

I pulled out all my tricks though:

Ginger tea. Hot water with lemon. Detox tea. A walk to move the digestion. A short nap to try and sleep it off. A Hot Body Scrub before bed to remove toxins. Barley (to pull out the dampness in my body) vegetable soup for dinner. Double dose of Triphala before bed (a natural detox pill to support elimination).

Luckily I feel better now that it's the next morning, but I must live and learn from this little over indulgence. While it was fun, I'm not so sure it was worth it...Now that I've been eating so clean for so long, my body just can't handle these very yin (Macro term), very kapha (Ayurveda term) extreme foods.

Everything in Moderation, right?! Hopefully I'll keep myself in check next time! Til then...


Food Fave: My new version of Caramello Bars!!

Not Your Sugar MamaWhen the sweet tooth kicks in, I can always find satisfaction in a healthy alternative! I was in Whole Foods the other day and found myself craving chocolate! Not normally something I crave since I'm usually a cookie, or pie, or cake kind of gal, but every once in awhile I forget just how much I love chocolate! NOt Your Sugar MamasI've mentioned in my Bar Bliss post about this amazing company called, Not Your Sugar Mamas, but I've only tried one of their flavors until the other day. OMG this one hit the spot!!! It's the Chocolate Caramel Combo called, BE RICH with the beautiful golden packaging! The tagline, "See You In Heaven" is on point! Seriously, it's better than my childhood love for Caramello bars, and just so happens to be raw and vegan! Win/Win, I'll say!

Try it and you'll see! It's decadent! And so fun to unwrap!


Food Fave: Packaged Raw, Vegan Cookies OMG!

Mom's Munchies  

I'm really a cookie monster at heart, so you can imagine just how excited I get when I stumble across this amazing company's creations! I first found them at the Whole Foods in Hingham, but have since found them at Power Yoga Cape Cod and Life Alive in Cambridge as well!

Vegan Cookie


I had a cookie fix as soon as I got out of the grocery store the other day and boy did it hit the spot!!!

Vegan Raw Chocolate


Their 'chocolate' bars are better than any 'chocolate' I can remember!

And did I mention that they make a Chocolate Thin Mint Cookie ~ tastes just like the Girl Scouts Thin Mints but dare I say better!!?

What an inspiration and a blessing it is to have this company creating mindful sweets for us all to enjoy! Check out their website to soak it all in. I hope you find a treat for yourself soon! It's DIVINE! For more of my fave food finds, check out this post.


Food Fave: Sweet Tooth Satisfaction!

earth cafe cheesecakeOne of my all time FAVE raw, vegan desserts! Anytime I have a sweet tooth craving, these are sure to please! You can find them in your local Natural Foods store, or Whole Foods in the refrigerated section! The cheesy, creamy comfort comes from a blend of cashews, coconut butter, and dates. They do add agave, which should only be consumed in small amounts, but this treat isn't too sweet! It's just right! earth cafe raw vegan cheesecake

And who doesn't love some good word of inspiration to eat your way towards?! (I'm surprised I didn't lick those last little crumbs up!)

earth cafe cheesecakeThank you Earth Cafe for delighting us health conscious folks with some subtle sweetness that does a body good! All the flavors are amazing! It's just pure perfection on your fork!

For more sweet tooth satisfaction, visit these posts: Satisfy Your Sweet Tooth the Right Way, and Healthy Holiday Traveling.

And as always, I invite you to comment on your FAVE healthy food finds!