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I am snowed in for the umpteenth time this summer, yet I am still convincing myself that Spring is around the corner. With the clocks changing this weekend and mild weather on the horizon, I am just praying for the snow to melt so I can get back outside and pound the pavement during some long walks in my new neighborhood. In the meantime, I am celebrating the fact cold weather means lots of soup. My friends at Whole Foods hosted me again for a book signing and soup tasting that was a huge success. At least a dozen people asked me if the soup was for sale after tasting it which is a good sign and a great potential business idea! I will be in the Westport, CT Whole Foods next Friday, March 13th and then the new Upper East Side store in NYC on Friday, March 27th. I am planning to be in the Greenwich location on Wednesday, April 15th as well, so if you live in Fairfield County in CT or NYC, hopefully you will have a chance to stop by!

Last week I finally had the chance to take a look at the beautiful teaser video my designer Margot Harrington put on vimeo featuring Bowls of Love. It is just 7 quick seconds, but I am crazy over it! Take a look, and if it tempts your tastebuds, you can click here to purchase a copy! I launched a promotion today for 30% off for the 1st 30 customers. Just enter the coupon code THIRTY at checkout, and you will be on your way to having delicious soups! 

Now, let's eat! I haven't posted a dessert recipe in a long time, but I wanted to transform an old favorite with a new twist. Ry and I went to our neighbors' house for dinner a couple of weeks ago, and I wanted to bring a simple sweet paleo treat. These date nut balls are extremely quick and easy to make. You can make them into bars by rolling out the mixture on parchment paper, cooling in the fridge or freezer, and then slicing, or you can take the easy road like I did and just roll them into balls. This little treat has no added sugar, so they also work as a quick grab-and-go snack when you need a little fuel during the day.


SERVES 8 (24 Balls), PREP TIME: 10-15 MIN, COOK TIME: N/A 


  • 1lb. whole pitted dates
  • 2/3 cup almond flour
  • 1/2 cup unsweetened coconut flakes
  • 1/2 cup sliced almonds
  • 1/4 cup raw sunflower seeds
  • 1/4 cup raw pumpkin seeds


  1. Chop dates in food processor
  2. Add almond flour until combined
  3. Put date/almond flour mixture in a mixing bowl and add remaining ingredients
  4. Mix thoroughly (I use my hands) and then roll into 24 one-inch balls
  5. Refrigerate until serving and then enjoy as dessert, post-workout fuel, or a great travel snack!

Parsnip Fries a.k.a. Parsnipples

I love Spring. I don’t think I could be any happier about the warm weather and the bright colors everywhere. I dusted off my bike on Monday after a long (2+ year?) hibernation. I remember when Mal and I used to bike 12-15 miles every morning before work up the steepest hills in Stamford, and it feels like a lifetime ago. I am dabbling with the idea of training for a triathlon this year for some added motivation with my workouts. It has been four crazy years since my last race, and I would love to get back into it and beat my time now that I am an old lady. I will never forget that dreaded “swim” flailing for my life like a lunatic in open water – I would have to think things could only improve after that ridiculous performance. I will share my training plan (once it exists) and keep you posted on my progress.

I am thrilled to announce that I am almost 50% through my kickstarter campaign, and my project has surpassed its initial funding goal and is climbing over $11,000. The outpouring of support has been incredible, and I am so excited to continue the momentum and pre-sell as many copies of the cookbook as possible. I am just over 130 backers, and I hope to get over 200 by the end of the month! You can pre-order a copy of the cookbook and check out the campaign at Huge shout out to my photographer Erica Gannett who has created gorgeous images for the cookbook and campaign. Check it out!

Today’s recipe is a staple in my kitchen: parsnipples. I really have no idea where this name comes from, but I am pretty sure we can blame Ryan for it. Parsnipples (or parsnip fries) are one of the easiest roasted vegetables to make, and they come out incredibly every single time. The sweet/salty flavor combination is irresistible, and they go great with every meal. I am making less and less roasted veggies these days as the weather gets warmer and I turn to salads, but this is a great staple to always keep in your back pocket.

Parsnip Fries:

Serves 2, Prep time: 5 min, Cook time: 20-25 min


  • 2 parsnips
  • 1 Tbsp (or less) olive oil
  • Sea salt, pepper, and garlic powder


  1. Preheat oven to 400 degrees
  2. Peel your parsnips and slice them into pieces that look like your favorite french fries
  3. Arrange the pieces on a foil-lined baking sheet
  4. Spray or lightly toss the parsnips with olive oil 
  5. Season with sea salt, pepper, and garlic powder
  6. Bake for 20-25 minutes, turning once

Unbeatable Beet Chips

Today did not turn out as expected. Though I may think I am the most organized human on the planet, I did not realize that Kickstarter campaigns have to be reviewed and approved before launching and that it can take "a few days." I discovered this Tuesday afternoon and worked like a madwoman for 5 hours on finalizing the campaign. I submitted at 10pm on Tuesday and am now waiting to hear back for final approval. My dream of launching on May 1st crumbled, but I have a feeling that May 2nd (or 3rd or 4th...) will be just as exciting. I am so incredibly excited to share my project with the world and give everyone a taste of my upcoming cookbook. It is my first time focusing all of my creativity and ignoring my math brain, and it has been incredible! I am even getting more active on social media to generate the buzz. I am not an expert tweeter by any means, but my goal is to at least triple my followers (@sooopaleo) by the end of the campaign! Stay tuned for updates - I will share all of the information as soon as it's available!

Tonight's recipe is a simple snack or side dish that really is incredible. I just started eating beets about two years ago, and there is no turning back. You can make these for kids in all different colors (using yellow and golden beets as well), and they are so crispy and flavorful. I would've added garlic powder as well (that should go without saying), but I have to admit that I ran out.

Give these a try, and let me know how they come out! Enjoy :)

P.S. If you have disposable rubber/latex gloves, you may want to wear them while peeling and cutting the beets - the juice will stain your hands!

Unbeatable Beet Chips:

 Serves 2, Prep time: 5 min, Cook time: 25-30 min


  •  1 large beet, washed and peeled
  •  2 tsp. olive oil, divided
  •  fine sea salt
  •  pepper


  1. 1. Preheat oven to 400 degrees
  2. 2. Slice beets into thin, even slices
  3. 3. Lay all slices on a foil-covered pan
  4. 4. Brush the beets with 1 tsp. olive oil, and lightly sprinkle with salt and pepper
  5. 5. Flip beets and brush the other sides with the remaining 1 tsp. of oil and salt and pepper
  6. 6. Cook for 15 minutes
  7. 7. Flip beets and then cook another 10-15 minutes until they reach your desired crispiness

Sweet & Salty Fried Plantains

Today marks a huge day in history folks. When I was watering my beloved carrots this morning, I saw about 15 tiny little sprouts of green sticking up through the soil. It turns out that I may just have a green thumb after all! I have lasted over 10 days without digging them up to view (and ruin) any progress, and the patience has paid off. I think 2013 is the year of patience for me; I always knew that good things come to those who wait, but I always say that patience is a virtue that I don't have. Planting a garden is a perfect experiment for me, because I couldn't be more excited to make a meal with home-grown food. I am learning to package up that excitement and distract myself and enjoy my life in the meantime as I wait for 70 slow days for mature carrots! 

Since my patience is being tested in so many aspects of my life this year, sometimes I just need a quick fix! Tonight's recipe is the perfect example. This recipe is simple, quick, and delicious. You can buy the pre-made plantain chips from whole foods, but 1) they aren't as good as homemade, and 2) there is just no way to buy them without eating the whole tub (I dare you). With this recipe you can make as little as a few slices or as many to feed a hungry group of friends at your next party. Either way, you can't go wrong, and you will be going back for more!

Sweet & Salty Fried Plantains:

 Serves: Varies, Prep time: 5 min, Cook time: 5 min


  • Yellow Plantain(s)
  • Coconut oil
  • Fine sea salt and pepper


  1. Heat coconut oil over medium-high heat
  2. Peel and slice plantains to desired thickness
  3. Add plantains into hot oil and season lightly with salt and pepper
  4. Cook for 2 minutes
  5. Flip plantains and re-season with salt and pepper
  6. Cook for another 2 minutes and then remove onto a dish with paper towel to drain
  7. Eat up because they won't last!