Friday, July 24, 2015

My Chickpea Quinoa Veggie Burgers Featured on!

Happy Friday, Divas!

I had to share that my Chickpea Quinoa Veggie Burger recipe was featured on Chow! I simply adore this recipe and make them all the time. I originally wrote this recipe because I'd grown frustrated with bland grocery store offerings and also wanted to make a Gluten Free veggie option. This recipe has also been published by Meatless Monday and other publications.

Click here to see the article!

Monday, June 1, 2015

BIG NEWS... Announcing My Publishing Deal!

So... I realize that it's been a while since I've posted here. But I swear, I have a good reason!

Ready for it??

I just signed a 3 book publishing deal with Turner Publishing. Yes... 3 books!


The first book—THE 13TH CONTINUUM—will be published in Spring 2016. I'm busy working on the rest of the series, so I may post recipes less frequently. I also have a great team of film producers on board and we're working on our pitch for the movies. I should have more exciting announcements coming soon... but in the meantime you can check out my author website (click here!).

The Announcement from Publisher's Weekly:
Screenwriter Jennifer Brody’s post-dystopian trilogy, THE THIRTEENTH CONTINUUM, where, as life on Earth ended, humans built thirteen pods to fill with hand-chosen survivors and dispersed them into space, inside mountains and into the deep ocean; when a young woman in the ocean colony learns that they have only eight months of oxygen left, she begins searching for an ancient and forbidden device from Before Doom that’s supposed to lead them back to the Surface, to Stephanie Beard at Turner Publishing, by Deborah Schneider of Gelfman Schneider/ICM (NA).

Wednesday, April 29, 2015

Gluten-Free Blueberry Oatmeal with Flax Seeds & Almonds

So... I'm always trying to bump up my eating routine. Vary it a little, streamline it, try some new stuff. I know oatmeal doesn't seem very exciting...
But this oatmeal is something different!

Seriously. It's so yummy & decadent, you won't even notice that it packs a healthy punch. It's made with Gluten Free oats from Trader Joe's. Fancied up with fresh blueberries, a touch of maple syrup and a little Stevia, almonds and toasted flax seeds, and cinnamon. 

So what do you think? Sound like a good breakfast treat to you?

Gluten-Free Blueberry Oatmeal with Flax Seeds & Almonds
Serves 1 person
Vegan; gluten-free
Cooking time: about 10 minutes

1 cup water
pinch of salt
1/2 cup gluten free oatmeal
1/4 cup fresh blueberries (or frozen would work)
1 teaspoon maple syrup
1 tablespoon almonds
1 tablespoon toasted flax seeds
dash of cinnamon
Stevia to taste, if extra sweetness desired
unsweetened almond milk for serving

1. Bring the water and salt to a boil. Reduce the heat and add the oatmeal, stirring occasionally to prevent clumping cooking for about 10 minutes, or until desired consistency. 

2. When the oatmeal is almost finished cooking, add the blueberries, maple syrup, and cinnamon and stir to combine. Add a little Stevia is more sweetness is desired.

3. Spoon the oatmeal into a bowl and top with the flax seeds and almonds. Serve with a little unsweetened almond milk. Enjoy!

Sunday, March 1, 2015

Blackberry Almond Muffins (Gluten-Free & Dairy-Free)

I'm a muffin baking machine these days!

This came about for a few reasons. For one thing, they're delicious. For another thing, I realized that I needed to up my fiber intake, yet I wasn't thrilled with the gluten-free products available at the store.

I've never been much of a baker in the past. It's always stressed me out a bit. But as I've been experimenting and trying out different ingredients, I've gained confidence.

Better yet, I reap the rewards of freshly baked muffins. One batch lasts for several days at least. I wake up, mix them together, and throw them in the oven. Bang out a quick yoga practice while they bake, and then feast on the deliciousness.

Along with my muffin smothered with Kerrygold pastured butter, I eat smoked salmon and greens sautéed with olive oil, Celtic sea salt, and turmeric. This is my breakfast almost every single morning. I love it.

Here are some geeky baking details:

For you gluten-free folks out there, my preferred all purpose flour blend comes from Pamela's. I always keep it stocked in my pantry. My other new obsession is this line of sprouted whole grain flours from To Your Health Sprouted Flour Co. Whole Foods started carrying them. The benefit of sprouted grain flours revolves around their digestibility and increased nutritional content.

I rotate my flour blend, using 1 cup of Pamela's and then one cup of a sprouted grain flour, choosing among sprouted corn flour, sprouted millet flour, and sprouted brown rice flour. This keeps variation in my diet and makes it more fun. I also rotate my muffin ingredients, choosing among different types of fruit (apples, raspberries, blackberries, blueberries, etc.) and nuts and seeds (almonds, walnuts, help seeds, flax seeds, etc.). You can't go wrong—all the combinations are great!

Feel free to play around and try different ones!


Blackberry Almond Muffins (Gluten-Free & Dairy-Free)
Makes about 8 small muffins
Baking time: 25 minutes
Gluten-free; dairy-free

1 cup gluten-free all purpose flour (such as Pamela's brand)
1 cup sprouted brown rice flour or other whole grain flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
4 teaspoons baking powder
1 teaspoon vanilla
1 tablespoon apple cider vinegar
1/4 cup maple syrup
1 egg
1 cup unsweetened almond milk
1/4 cup olive oil or coconut oil (melted)
1 cup fresh blackberries
1/2 cup raw slivered almonds
raw turbinado sugar for sprinkling on top (optional)

1. Preheat the oven to 425 degrees.

2. Mix the dry ingredients together in a bowl (flour, salt, cinnamon, baking powder). In a separate bowl, mix together the wet ingredients (egg, maple syrup, olive oil, almond milk, vanilla, apple cider vinegar). Pour the wet ingredients into the dry ingredients. Stir until combined, but be careful not to over beat the mix. Fold in the blackberries and almonds.

3. Grease a muffin tin. Pour the mix into the muffin slots and sprinkle a little sugar on top, if desired. Bake for 20-25 minutes, until golden brown. Serve with butter. Enjoy!

Monday, February 16, 2015

Pan-Seared Jumbo Scallops with Sweet Potato Mash

Do you know how easy it is to cook scallops?

Simply dusting them with salt and pepper and searing them up in a pan produces a fantastic result. They cook fast. Maybe a little butter to jazz them up. Some lemon.

That's all you need.

Why mess with something so good in the first place?

For this recipe, I did just that. They're served over a simple sweet potato mash. To make it, I back sweet potatoes in the oven. Then I allow them to cool and peel off the skins. Add butter, salt and a dash of cinnamon. Mash them with a fork. They're so tasty!

The sweet potato mash gives this dish a nice seasonal flare, don't you think?

Without further ado... here's the recipe. Enjoy!

Pan-Seared Scallops with Sweet Potato Mash
Serves 2 people
Cooking time: about one hour (including baking the sweet potatoes)
Gluten free

6 jumbo scallops
2 tablespoons grapeseed oil
3 medium sweet potatoes
2 tablespoons butter (preferably pastured like Kerrygold brand)
1 lemon, halved
1/4 teaspoon cinnamon
pinch of smoked paprika (optional)
salt and freshly ground pepper
fresh chopped parsley (optional)

Preheat the oven to 400 degrees.

To make the sweet potato mash, poke holes in the sweet potatoes. Bake them in the oven on a lined baking sheet for 45 minutes, or until tender. Remove from the oven and allow to cool. Peel the skins off the potatoes and place in a bowl. Add the butter, cinnamon, and salt to taste. Mash with a fork.

Meanwhile, to cook the scallops, heat the grapeseed oil in a pan over high heat, until almost smoking. Rinse the scallops and pat them dry. Season with salt and pepper, and smoked paprika if desired. Gently add the scallops to the pan so that they're not touching. Sear them, turning once, for about 1 1/2 minutes per side. They should form a golden crust. Remove the scallops from the heat and finish with a squeeze of fresh lemon juice.

To plate, spoon some of the sweet potato mash on the bottom of the plate and top with three scallops per plate. Garnish with fresh parsley. Enjoy!