For anyone who loves this candy bar, these truffles are for you. It’s all the same flavors in a perfect little truffle (or two, or three). But if you happen to be one of those people who prefer Mounds to Almond Joy, don’t worry, simply omit the almonds from the tops of the truffles. Either way, these little truffles are really easy to make and totally addicting.

1/4 cup unsalted almonds
2 1/2 cups sweetened shredded coconut
3/4 cup sweetened condensed milk
2 1/2 cups semisweet chocolate chips

1. Preheat oven to 400°F.
2. Place almonds in bowl of a small food processor (or by hand) and chop until fine crumbs form (these will just dust tops of truffles so crumbs need to be pretty fine). Spread almond crumbs out onto a baking sheet and toast until just lightly brown, about 2-3 minutes. Remove and set aside.
3. In a medium bowl, combine coconut with sweetened condensed milk until thoroughly mixed. Cover and refrigerator for 1 hour.
4. Place a piece of parchment paper on a baking sheet and set aside. Remove bowl from refrigerator and using a teaspoon, roll into round truffles. Place rolled truffles on prepared baking sheet and place in freezer to chill, about 15 minutes.
5. Fill a saucepan with a little bit of water. Place a glass bowl on top, making sure water in pan doesn’t touch bottom of bowl. Add chocolate to bowl and simmer over low heat until chocolate is smooth and completely melted.
6. Remove truffles from freezer and working quickly, roll each one in chocolate using a teaspoon, coating well on all sides. Place truffles back on parchment and dust with a little bit of almonds on top of each one. Allow to chill until ready to serve, at least 1 hour.

Makes approximately 12.

If there was ever a day to remind yourself how important it is to love yourself, then Valentine’s Day is that day. In a day surrounded by cards and flowers and sentiments of love oozing from every possible place imaginable, it’s easy to feel sad in a world covered in rose petals. But being single should never be a reason to feel sad. We must love ourselves first. Here are a few thoughts to remember:

1. grieve if necessary.
If you’re single because of a loss or the end of a relationship, allow this to be a day of grieving. Do not pretend that it isn’t a hard day for you. Seek out some friends and get the comfort and support you need to get you through the day.

2. a relationship does not define who you are.
You are the most important person in your own life and happiness really does come from within. No one can, or should, change that.

3. turn sadness into motivation.
It’s easy to sit and feel sorry for yourself. Believe me, I’ve done my share of that. But it’s even more rewarding to motivate yourself to do something good for you like going to the gym or connecting with friends.

4. treat yourself.
I believe that you should always treat yourself when you need it and if your own box of chocolates is what you need to get you through today, then by all means go and get one…just try not to eat the whole box at once!

5. count your blessings.
If you’re feeling a bit sad today, it’s important to take a few minutes and count the blessings you DO have. There are many people out there who are undoubtedly less fortunate than you so remind yourself of all the good you DO have in your life…the people you love, and those you love you too.

Try to make today, and every day, a day to truly love yourself…

black bean burger with cilantro-lime mayonnaise
vegetarian burger
vegetarian chili
mexican brown rice
black bean and quinoa salad
chipotle beef chili

and this, my newest winter favorite:

sweet potato + black bean chili

You can also substitute with diced tomatoes instead (and skip the immersion blender step).

1 tablespoon extra virgin olive oil
1/4 medium onion, finely diced
Salt, to taste
Freshly ground black pepper
1 small sweet potato, peeled and diced into bite-sized pieces
1 clove garlic, finely minced
1 1/2 teaspoons chipotles in adobo sauce
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
14 ounce can fire-roasted whole tomatoes (and juices)
1 cup low-sodium vegetable stock
1/2 15-ounce can low-sodium black beans, drained and rinsed
2 tablespoons roughly chopped fresh cilantro
1/2 lime, cut in half, for garnish

1. In a Dutch oven or medium saucepan, heat oil over medium heat. Add onion and cook for 5 minutes. Season with salt and pepper. Add sweet potato and cook, stirring often, until onion and sweet potato begin to soften, about 5 minutes. Add garlic, chipotle in adobo sauce, cumin and chili powder and cook for another 1-2 minutes. Add tomatoes (and juices), scraping up browned bits from bottom of pan. Add stock and bring to a boil. Reduce heat to low and simmer until sweet potato is softened, about 45 minutes.
2. Using an immersion blender, gently break up whole tomatoes into bite-sized pieces. Add beans and continue to cook until beans are warmed through, about 10 minutes. Stir in cilantro and adjust seasonings (and spice level if necessary). Season with salt and pepper. Spoon into a serving bowl (reserve other portion for another day) and drizzle with fresh lime juice. Serve warm.

Serves 2.

While avocados are slightly high in fat, that’s absolutely no reason to shy away from them. They contain monounsaturated fat, which has been shown to reduce the bad LDL cholesterol levels in your blood, lowering your risk for heart disease and stroke. In addition, they are high in vitamin E, which helps maintain good, overall health as well as oleic acid, which has been shown to prevent breast cancer in numerous studies. And this super quick recipe is a great way to enjoy them. This recipe was inspired by a recipe I saw on Oh She Glows, and it’s really easy to make (the sauce is no-cook) and is ready in the time it takes to make the pasta. The sauce is nice and creamy and it’s a healthy and satisfying way to get more avocados into your diet. You can use any kind of pasta you prefer but a whole-wheat version makes it an even healthier recipe.

For a more intense avocado flavor, use avocado oil instead of olive oil, which can usually be found at Whole Foods Market.

2 ounces whole-wheat spaghetti
1 small (or half of 1 large) Hass avocado
1 scallion, white and light green parts, chopped
1 tablespoon chopped flat-leaf parsley
Zest and juice of 1 lemon, plus extra zest for serving
Salt, to taste
Freshly ground black pepper
1 tablespoon extra virgin olive oil, plus extra for drizzling

1. Bring a pot of water to boil and add salt. Add pasta and cook for 7-10 minutes, until al dente.
2. Meanwhile, cut avocado in half, remove pit and scoop out flesh. Dice and add to a food processor along with scallion, parsley, lemon zest and juice and season with salt and pepper. Pulse until combined. Slowly stream in olive oil until mixture is smooth and creamy. Taste and adjust seasonings as necessary (it should have a nice lemony bite to it).
3. Drain pasta, reserving 1/4 cup of pasta water. Transfer pasta to a medium bowl and toss with avocado sauce (add in some pasta water to thin out sauce, until desired consistency). Transfer to a serving bowl and top with additional lemon zest and a drizzle of olive oil and serve immediately.

Serves 1.

1. start your day with a green drink or smoothie.
I’ll be the first to admit, green drinks can take a little getting used to but once you do, it’s a great way to get a large dose of vitamins and nutrients in one quick and easy drink. Experiment with your own concoctions, or try some of the options available in the market, there are lots of choices out there. For me, I prefer a raw veggie juice powder that I mix with my favorite juice (or water). It’s quick, tastes good (which is key!) and is ready in minutes. And it’s a great way to start the day.

2. drink more water.
It’s an easy one to do but one that I often don’t do enough of. Staying hydrated is important for many health reasons but it also has the added benefit of helping you lose weight by controlling your appetite. Since drinking water with a meal (not in place of) will generally make you feel full sooner, it helps curb your appetite so you tend to eat less. Plus, studies have shown that you will feel and perform better when you’re adequately hydrated.

3. exercise.
Like the Nike slogan says, “just do it.” Any exercise is better than none, even if it’s something small. A few easy ways to get in a few extra steps a day: choose the stairs over the elevator; park a few spots further from the store entrance so you have to walk a little further or go for a nice walk (take the kids, the dog or a friend), the fresh air will do wonders for you. If you need more motivation, set yourself an actual goal like running a 5K or doing a charity walk.

4. eat smaller portions.
One easy trick to control portion size is to use smaller plates and bowls, like a salad plate for your dinner plate, to trick yourself into thinking you’re eating a whole big plate of food. Remember, we eat with our eyes first so if it looks good, chances are you’re going to enjoy it more, and not feeling like you’re depriving yourself is a good way to do that.

5. eat vegetarian one day a week.
If fruits and vegetables aren’t that prevalent in your current diet, try eating vegetarian for just one day a week. One full day packed with vitamins and nutrients will do your body good. For inspiration, click here.

6. snack smart.
Choosing the right snacks is one of the most important things you can do because we all like to snack, and having good choices available to you makes this MUCH easier. My first rule of thumb, don’t’ buy the bad stuff. If you buy it, and it’s in your house, you’re going to eat it so why tempt yourself. I also like to buy things in individual containers (yogurt, cottage cheese etc.). Even though it can be more expensive to do this, the portion size is already calculated for me and there is a lot more guilt in opening a second container of something that just adding on another scoop. A few of my favorites snacks are listed here.

7. get a good night’s sleep.
It goes without saying that if you get a good night’s rest, you’re more productive and alert the next day. And waking up feeling good is the best way to start any day.

Good luck!

Kale may not be the first thing that you typically grab at the grocery store but because it’s such a nutritional powerhouse, I really recommend you give it a try if you’re not that familiar with it. Packed with nutrients, fiber and loads of vitamins, kale is a really versatile ingredient that works great in soups, hummus, as a substitute for basil in a pesto or simply sautéed with olive oil, garlic and a few red pepper flakes. It’s in season during the winter months, from November until March. When buying kale, look for sturdy leaves that are fresh and not wilted. Kale should be stored in a plastic storage bag in the refrigerator where it will keep for up to 5 days. Do not to wash it before you store it because any exposure to water will make it spoil much faster.

1. high in antioxidants
Kale is a high in both carotenoids and flavonoids, two powerful antioxidants that protect our cells from free radicals that cause oxidative stress.

2. low in calories

One cup of kale has only 36 calories and 0 grams of fat.

3. high in vitamin A
One cup of kale helps boost immunity, maintain healthy bones and teeth, prevent urinary stones and is essential to our reproductive organs.

4. high in vitamin C
One cup of kale heartily provides over 88% of our RDA of vitamin C, which ensures a healthy immune system, and fights against age-related diseases such as cataracts and macular degeneration.

5. high in vitamin K
One cup of kale provides a huge dose of vitamin K, which is necessary for the synthesis of osteocalcin, a protein that strengthens the composition of our bones. It also prevents calcium build-up in our tissue that can lead to atherosclerosis, cardiovascular disease and stroke.

6. 
anti-inflammatory
One cup of kale provides about 10% of the RDA of omega-3 fatty acids that helps regulate the body’s inflammatory process. The addition of vitamin K in kale further helps fight against excessive inflammatory-related problems, such as arthritis, autoimmune disorders, and asthma.

7. cancer
Kale also provides glucosinolates, which have been shown to prevent many forms of cancer including colon, breast, bladder, prostate and ovarian.

8. cardiovascular support
The high fiber content of kale lowers cholesterol by binding with bile acids that the liver produces from cholesterol for digesting fat. Because many of these bile acids are coupled with fiber, the liver is charged with producing more bile acid to digest fat, and therefore requires more cholesterol to so, ultimately lowering the amount of cholesterol within our bodies.

9. detox
The isothiocyanates (ITC) from glucosinolates found in kale aid in the body’s detoxification process.

10. digestion
One cup of kale contains 20% of the RDA of dietary fiber, which promotes regular digestion, prevents constipation and helps lower blood sugar.

For recipes that include kale, click here.

Drizzled with olive oil and dusted with kosher salt and then baked until just crispy, these kale chips might actually surprise you as a good substitute for your favorite salty snack. The kale will really shrink in size after it bakes so what seems like a lot to start with won’t be when they’re done. The chips are pretty fragile so you’ll need to handle them carefully.

1/2 bunch of curly kale, washed and stemmed
1 tablespoon extra virgin olive oil
Salt, to taste

1. Preheat oven to 350°F. Line a baking sheet with aluminum foil and set aside.
2. Tear kale into pieces about 2 inches in size and place on prepared baking sheet. Drizzle with just enough olive oil to lightly coat and season with salt. Using your hands, gently toss to coat. Spread kale evenly over baking sheet and bake for 8-10 minutes, until just crispy. Allow to cool before transferring to a bowl to serve.

Serves 1-2.

This morning, I was sitting in a room full of people all waiting to receive grants from a local organization who supports non-profits and deserving organizations. As I sat in my chair I listened, one by one, as each individual told their story of why they were here, and how they would use their grant money. From local gardens being cultivated in low-income neighborhoods to a woman working in a shelter helping single mothers find diapers for their newborns. It was a humbling experience to say the least.

We applied for our grant only a short time ago for the Kids Cooking Club that we started at my local library. Since the program’s launch in August, we’ve had unbelievable support from the local community and the program’s long waiting list is an indication of its large need.

Being honored with this grant put it into a bit of perfective for me. What we are doing matters. Not only to ourselves but those who view it from the outside. I have grown to love these kids and teaching them to cook is a privilege that I don’t take lightly. But it’s also amazingly fun. The faces they make, the crinkled up noses when they see something new and the one little girl who quietly lowers her chin to your chest and in the sweetest most innocent way, simply shakes her head no. Until of course, we find a compromise. It’s the simple joy of watching them learn about food and how to cook that makes me happy that I do it. And it’s one of the most rewarding things I’ve ever done.

As we left the ceremony this morning, a woman stopped us on our way out and told us that many years ago, she had also taught kids to cook. We stood and listened to her stories and watched as her eyes filled with tears and she told us about a few of the kids that had gone on to open their own successful restaurants. She was so proud. And it inspired me. To do the best job I can, to teach them as much as I know, and more importantly to show them how much fun it can be. I was lucky enough to spend most of my life around people who cook, and it clearly rubbed off on me. I can only hope it might do the same for some of my kids.

clockwise, from top left: let it snow and snowflake sticky tape; snowman wrapping paper; to and from christmas stamp and christmas tags.

1/4 cup quinoa
1/2 cup water
3 ounces plain Greek-style yogurt

1/4 cup crumbled feta cheese, divided

Juice from 1/2 lemon
Salt, to taste
Freshly ground black pepper
1 whole-wheat tortilla
1/4 cup packed spinach
1 tomato, thinly sliced
1/4 cup shredded carrots
1/4 cup alfalfa sprouts

1. In a small saucepan, bring quinoa and water to a boil. Cover, reduce heat and simmer 10-15 minutes. Grains will be translucent and germ ring will be visible when done. Transfer to a bowl and allow to cool.
2. Meanwhile, combine yogurt, 2 tablespoons feta cheese and lemon juice in a small bowl and mix until smooth. Season with salt and pepper. Set aside.
3. Spread feta dressing down center of tortilla, followed by quinoa. Top with spinach, tomato slices, carrots and sprouts and remaining 2 tablespoons feta cheese and carefully roll up. Season with salt and pepper and serve immediately.

Serves 1.