I'm savory all of the way, yet somehow I now find myself being the pastry chef at two restaurants... Crazy, I know.  

I create sweet delectables the way I enjoy them, less sweet, filled with fruits and vegetables, with gluten-free, sugar-free - all sorts of options!

At home today I'm working on a gluten-free, vegan, paleo-friendly seasonal dessert.

In designing this healthy harvest treat I found myself researching sweeteners that can be used in paleo cooking.  For your information these are: honey, maple syrup, stevia (all of which I had hoped were acceptable), fruit juice, crushed dates, crushed raisins (not shocking - didn't think of these as much of as sweeteners, but that's what this whole thing about is learning a new way to think about "sweets"), and then for the surprising one, molasses.  No agave, which they say is super high in fructose, a big no-no.  Honey, maple syrup, and stevia - my favorite sweeteners, great news!

As you all know, we're getting married!...  In a year.  Who knows where it will be, or even the location for that matter.  I do know that with our wedding in the near future I have found an urgency to reach some goals: fitness/weight, income, finding a puppy, job goals, hair length, favorite colors, favorite flowers...  It's a lot to think about, and yet SUPER EXCITING.  In my mind all I want is a celebration of us - with everyone we care about (well I'll settle for most), and the things that we enjoy: good food, good company, good atmosphere, good cheer, drinks, and dancing.
So I've opted for the stance that, "I know it will all work out," and, it will, one way or another.  I'll keep you posted on that front.  

In the meantime I want to talk about what I had for dinner! (Procrastination much?!)
One of my favorite healthy refrigerator staples is my twist on tabouleh.  Where as traditional uses bulgar wheat, I prefer quinoa.  I also add in cucumbers for a nice crunch and some chiffonaded baby spinach for a little more green.  It lasts for about a week in the fridge, is great in a salad, with falafel, or my favorite, topped with feta and grilled shrimp.  A delightful, flavorful one dish meal to take on a picnic or on the boat!  (Note: Pair it with a nice Gruner or other light, fresh white wine and I'm in heaven!)