WDG staple: homemade almond milk

I make my own almond milk every week – and put it in everything – soups, smoothies, tea, coffee, chia pudding. I used to buy it, but it’s 12-20 dollars for a liter of almond milk – without all the additives and preservatives.

It’s cheaper to buy the boxed kind (like Almond Breeze), but I try to live by a “don’t eat it if you don’t know what it is without googling it” rule of thumb and everything past almonds on this label is a mystery to me:


And, I honestly think that anything that is  processed and then sits on a shelf for months isn’t really that good for you.

So if I can make it myself – easier, cheaper + healthier – then I do and this is how I do it (so you can too!)

Plus, bonus round – use the leftover pulp for smoothies, almond fudge bars, cookies (recipe coming *soon*).

Almond Milk:

Time: 5-10 minutes


(1) c. almonds – soaked in water overnight (or at least a few hours…or not soaked at all)

(4-6) c. water – depending on how much milk you want

Optional Ingredients:

(2-3) pitted medjool dates

(1/2) tsp. vanilla extract

(1/4) tsp. cinnamon


Add drained almonds + water + dates + vanilla + cinnamon to a blender – blend on high until it looks like milk. Drain the mixture into a bowl through a nut milk bag. Pour the milk into a container and enjoy!

PSA: don’t try to make almond milk with anything but a nut milk back (I use this one and the name makes me lol). They’re cheap + reusable – just rinse it out with a little soap and hang to dry.

Let me know what you think!


anti recipe: veggie hummus cauliflower pizza – two ways

So many of my anti-recipes start as spins on traditional dishes (like pancakes, mac n’ cheese, fried rice…) – but after I make all my WDG modifications – these recipes take on identities of their own. Hence why I call them anti recipes.

I also call them anti recipes – because you don’t have to follow every ingredient perfectly to make it delicious. I’ll always show substitution options because every body has different wants and needs – and you should never sacrifice what you need for the sake of following a recipe that was made for and by some other body.

My favorite thing to hear about isn’t people making my recipes and enjoying them – but it’s hearing about all the modifications they made to suit their own needs! It not only shows me that “recipes as rules of food creation” are meant to be broken,  but it gives me inspiration for modifications next time.

Check out the recipes below for two ways to make cauliflower pizza. I’ve tried a lot of different cauliflower pizza recipes over the last month – and this ratio is guaranteed to look and feel and taste (legal disclaimer: almost!!!!!) just like real pizza – worst dinner guests and normal dinner guests alike, rejoice!!

Cauliflower Pizza: Super Paleo & Un-Processed’ Edition

Ingredients: 3 cups cauliflower rice, 1/4 cup chia sees, 3/4-1 cup water, 1 1/2 tbs. basil, 1 1/2 tbs. oregano, 1 tsp. salt + pepper

Cauliflower Pizza: Slightly Less Paleo & More Processed, But Can Pick It Up Like Pizza’ Edition

Ingredients: 3 cups cauliflower rice, 2/3 cup chickpea or almond flour*, 1/4 cup chia sees, 3/4-1 cup water, 1 1/2 tbs. basil, 1 1/2 tbs. oregano, 1 tsp. salt + pepper

* Bob’s Red Mill garbanzo bean flour works wonders but you can also easily grind up some raw almonds in a food processor or blender for a coarser, but less processed flour. Anything that’s been hanging out in a plastic bag for months is just not as fresh and good for your bod as something fresh and unrefined or processed by you and eaten immediately. I only use bagged flours on occasion as a special treat because of this, BUT it definitely makes the pizza more pizza-y, so do you

Directions (Both Editions):

1. Preheat oven to 400 degrees (F)

2. Chia eggs – mix up chia seeds + water and set aside to “goo up” for 10-15 minutes. Stir occasionally to evenly distribute the seeds

3. Make cauliflower rice – ‘Rice’ up the cauliflower in a food processor, blender (or even a cheese grater). Once the cauliflower is in tiny pieces, you need to squeeze the extra water out of it, unless you want to make stir-fry cauliflower mush tonight. There are a few ways to do this:

(a) Spread the cauliflower out on a baking sheet and blot with a paper towel

(b) Via Deliciously Ella: Put the rice into an almond milk bag or cheese cloth and squeeze all of the water into a bowl – this is WAY faster than option (a), but if you don’t have either of these tools you can still take the “scenic route” to cauliflower rice and blot it yourself

(c) Skip all this and just buy “already riced” cauliflower from Whole Foods or Trader Joe’s – more expensive but a helluva time + mess saver

4. Mix up the cauliflower rice + chia eggs + flour + seasonings. Use your hands to get everything molded together into a weird looking chia-goo batter

5. Line a baking sheet with parchment paper + olive oil. Spread the chia-goo batter onto the baking sheet – and mold into a pizza shape, no more than 1″ thick

6. Cook for 30-40 minutes until the edges and center turn golden brown. Baking time will depend on how thick your pizza is, so check frequently. But don’t take it out before it’s golden all over or your pizza slices will get crumbly, and then everyone will think I’m bluffing about how pizza-y this fake pizza is

7. Top with all the toppings + enjoy!! (Toppings + hummus sauce inspo is below)

Toppings (Both Editions):

Veggies – While the pizza is cooking, roast some thinly sliced peppers + mushrooms + onions on the baking sheet (around the pizza)

Hummus Sauce – Blend 1 can of drained chickpeas + 2 heaping tbs. tahini + 2-4 tbs. olive oil + 2 tbs. cumin + 1 tbs. paprika + salt + pepper (sometimes I add nutritional yeast to make it ‘cheesier’)

When the pizza is golden brown – top with hummus sauce + roasted veggies + kalamata olives and heat for 5 more minutes

And, wallah!! Then holler at me with all the modifications you made in the true spirit of #veganfoodshare – in’

anti recipe: chocolate chia oat pancakes

Nothing much more to today’s anti-recipe than this: I was out of almost every Christie-staple ingredient possible (See Exhibit A – Time for a trip to TJs) but really needed some Sunday AM fuel to power me through a run…and that trip to TJs.

Exhibit A:

Nothing in here WDG approved except capers and raw pickles, but that won’t go with my morning coffee.

And, so chocolate chia oat pancakes were born – and they’re delicious + super simple! Check it out below:

Ingredients: 2 c. oats (or 1 c. oats + 1 c. nuts), 1 c. water (or plant-based milk if your fridge has more than beer, condiments and a half eaten peanut butter cup in it), 1/2 c. nut butter (I used maple pecan butter, courtesy of my lady @hungryheartwellness), 1/2 tsp. baking soda, 3 tbs. chia sees, 4 heaping tbs. cacao powder, 2 tbs. maple syrup (or honey), 2 tbs. vanilla extract, 1 pinch salt, oil for frying (olive or coconut)

Directions: (1) Make chia eggs by grinding up 3 tbs. of chia seeds in a blender, then mixing with 12-15 tbs water. Set aside until the chias glue up. (2) Dry ingredients – blend the nut + oat + baking soda + cacao power + salt pinch until you have chocolate-colored flour. (3) Mix in the wet ingredients – nut butter, chia eggs, syrup – and the water. Add up to a cup of water/nut milk, but pour in small increments until you get a thick-but-gooey batter. (4) Heat up the pan with a tbs. of oil – and fry up the cakes! (5) top with maple syrup. (6) Enjoy!

Notes: This won’t look like Bisquick soupy batter and your pancakes won’t be perfectly round, but you won’t feel like shit after so winning! Also, this recipe has been tested on (1) hungover boyfriend/normal dinner guest and he appears to have eaten half of it and kept it down (I’d ask but obvi now he’s sleeping), so I bet your hungover/normal eating friends + family will love it too!

anti recipe: didn’t-have-any-shrimp fried cauliflower rice (grain-free!)

Things I don’t miss about pre-allergy life (or ‘pre-knowing about and accepting the allergies’ life)…:

(1) The stomach aches

(2) The body aches

(3) The headaches

(4) The (TMI) extreme swings between constipation and diarrhea

(5) The mood swings

(6) The bloating (face, belly, fingers, you name it)

And most of all:

(6) The selfishness (or stuck-in-my-head-ness)

Obviously, selfishness is not a physical or medically-proven symptom, but when you’re suffering from all of these symptoms almost everyday, it’s going to go to your head – All day I’m swinging between stressing out about what is happening to my body and analyzing every single thing I ate or did the day before and blaming it for how I feel today.

Then, of course, I’m also resenting every person I come across for either asking anything from me while I feel like shit or for her being able to eat anything and not feel like shit after. I’m not noticing my friend’s cute outfit or new hair do or asking about her hot date last night. I’m not engaging with my friends, telling stories or enjoying the moment. And anyone who knows me – in life or in blog – knows that I live for telling stories.

So, when people ask me how I possibly live on my diet or if I ever think it’s worth it to just eat that one piece of pizza (because it’s pizza and in America, the philosophy is: give me pizza or give me death!), I just say “nah, I’m good,” because no piece of pizza or bread or candy is worth feeling like shit – and thinking like shit – the next day.

So, anyway, I miss hardly anything about pre-allergy life, except:

(1) Chinese food takeout

Because, it’s easy, delicious, cheap, open late, delivered late, great (but scientifically unproven) for preventing hangovers, salty and savory. And anyone who’s ever eaten a meal with me knows that the only thing I love more than telling stories is: salt.

I’ve yet to find a Chinese restaurant in Brooklyn with any rice-free, dairy-free, corn-free, gluten-free, refined-sugar-free stir fry options, BUT I have a recipe that takes less time to prep and cook than it takes Seamless to deliver anything to your fifth floor walk-up:

cauliflower stirfry

I give you: Didn’t-have-any-shrimp fried cauliflower rice (grain-free!)

Ingredients: (1) head of cauliflower, mushrooms (the cute white button ones or shiitake), shishito peppers*,  (1) onion, (1) bell pepper, (1-3) tbs. sesame seeds, gluten-free tamari sauce, sesame or olive oil and salt n’ peppa to taste.

Other ingredient ideas: peas, tofu, carrots, broccoli, water chestnuts or quinoa if you’re not feeling the grain-free-ness.

Directions: (1) ‘Rice’ up the cauliflower in a food processor, blender (or even a cheese grater). Once the cauliflower is in tiny pieces, you need to squeeze the extra water out of it, unless you want to make stir-fry cauliflower mush tonight. There are a few ways to do this:

(a) Spread the cauliflower out on a baking sheet and blot with a paper towel.

(b) Via Deliciously Ella: Put the rice into an almond milk bag or cheese cloth and squeeze all of the water into a bowl – this is WAY faster than option (a), but if you don’t have either of these tools you can still take the “scenic route” to cauliflower rice and blot it yourself.

(2) Now that you have your rice, all you have to do is stir fry up the veggies + oil for 5 minutes, toss in the rice + seeds for another 5, until everything is tender (I like my stir fry veggies a little crunchy, but do you!). I also add the tamari sauce in small increments and taste as I go, but figure you’ll need at least 2-4 tbs. of tamari in the recipe.

And, wallah! Who needs the white cartons, refined white rice and MSG when you can have stir fry cauliflower rice in 30 minutes? Tell me what you think.


** Don’t knock the shishitos until you try ’em – when shishitos are sauteed, they soak up all the delicious olive oil or sesame oil, which gives them tons of savory flavor.

anti recipe: unreal vegan mac n’ cheese

People who don’t have food allergies sensitivities (or don’t think that they do…) are the first to knock anything made without flour, butter or sugar as “not as good” or “not the same” as the recipe they’ve grown up with.

Not shit, of course they taste different – they’re made of entirely different ingredients.



If you’re telling me that “real” mac n’ cheese is the recipe with chemicals, fake dyes and heavily processed wheat and dairy then you can do you, but I’m sticking to the one with ingredients that I can pronounce in it.

I dare you to make this vegan, grain-free version below and tell me that it doesn’t taste just as good as the real kind (and actually leave you feeling good, too). Plus mine is spicy and therefore for grown ups (Point, Worst Dinner Guest!).

But if you still don’t think it’s as good as real mac n’ cheese, I’ll happily give up and pass the niacin, acids and sulfates to sprinkle on top!

“Unreal” Vegan Mac n’ Cheese (made grain-free with lentil pasta):


Ingredients (adapted to be grain free from Blissful Basil):

– ⅔ cup raw cashews, soaked in boiling water for 10 minutes and drained (to soften)

– 1⅓ cups filtered water

– ⅓ cup chopped roasted red pepper

– 2 tablespoons nutritional yeast

– 2 tablespoons apple cider vinegar

– 2 teaspoons smoked paprika

– 1 teaspoon sea salt

– Spice it up: add a few pinches of cayenne, black pepper and a little hot sauce

Directions: Blend it all up on high until smooth and creamy, then heat in a saucepan for up to 5 minutes, stirring frequently. The heat n’ stir part is crucial for thickening your sauce. Note: not a good recipe to add folding laundry to or you will end up burning your first batch, too!

Mix up the sauce and pasta, top it off with jalapenos, and wallah! I give you the best unreal mac n’ cheese you ever had, haters.

anti recipe: chocolate olive oil cake cake cake

It’s not even my birthday…

I came back from yoga this afternoon and had one thing on my mind CAKE (and not the Rihanna kind of cake). As someone who is allergic to dairy, gluten, rice and avoids eggs and refined sugars, chocolate cake was something I thought was long gone outta my life.

That is, until I came across this recipe from Nigella Lawson for chocolate olive oil cake and my life will never be the same. The Worst Dinner Guest gets CAKE CAKE CAKE and here is how (recipe adapted to be refined sugar-free and egg-free from Nigella.com):

Chocolate Olive Oil CAKE CAKE CAKE


– 2/3 cup extra virgin olive oil

– 6 tbs. cacao powder

– 1/2 cup boiling water

– 2 tsp. vanilla extract

– 1 1/2 cups almond flour (made from blendin’ up 2 cups of almonds in a Vitamix)

– 1/2 tsp. baking soda

– pinch o’ salt

– 1 cup maple syrup

– 3 tbs. ground chia seeds mixed with 9 tbs. of water

Directions: First make the chia eggs by grindin’ up the chia seeds in a coffee grinder or Vitamix. Then stir in water and set aside for 15 minutes. The chia seeds need to gel up before they can sneak through as egg impostors.


– Preheat the oven to 325 degrees (Fahrenheit) and grease up a springform tin with a little olive oil.

– Bowl #1: Mix together the boiling water and cacao until it forms this rich dark chocolatey goo, then add the vanilla.

– Bowl #2: Mix together the almond flour, baking soda and salt.

– Bowl #3 (biggest bowl): Whisk/beat the maple syrup, goo’ed up chia eggs and olive oil for a few minutes until it makes a pale looking whisked-up mush (I swear this is going to turn into a dope cake soon). Slowly add the chocolate mixture first and then the flour mixture until you have a batter that looks and tastes like chocolate cake (because it is chocolate cake)

– Pour the cake into the pan and bake for ~40-45 minutes, depending on how ooey gooey you dig your cake

And if you really want to make this sumbitch awesome (HIMYM fans are loling with me), top it off with this chocolate avocado fudge icing:


Chocolate Avo-Fudge ICE ICE Icing:


– 1 avocado

– 5-6 tbs. cacao powder

– 2-3 tbs. maple syrup

– optional: add a little melted dark chocolate if you notice it’s still a little avocado-ey tasting (or just use a little less than 1 avo’)

Directions: Blend. Done.

What do you think of this anti-recipe? Drop me a comment!


yogi tales: my first yoga rodeo

My yogic path started sort of accidentally – I needed to kill an hour before the dining hall opened for dinner one night. I was a second semester senior with my thesis well behind me and the final semester’s classes comfortably under my belt.

I was an athlete all my life and in college for two years, but after retiring my soccer cleats, I was burned out from all things related to workouts. I was struggling to manage my symptoms from an auto immune disease, Hashimoto’s hypothyroidism – like chronic fatigue, all-over-body soreness, and crippling stomach aches that would put me to bed at 8pm. I struggled to get though my day with classes alone; there was no extra energy for runs or trips to the gym.

That day I had a lot on my mind – a recent break up, struggles with friends and worries about how post-college life would pan out – and yoga just seemed like something fun I could do by myself and escape.

And. I. struggled. through. that. class. I was wobbling and toppling all over the place, I couldn’t touch my toes and the next day I was so sore, I can’t believe I ever went back.

But I kept going to that weekly free college yoga class – for the rest of the semester. I even started doing yoga on my own – with a mat I bought at the dollar store, in my dorm hall’s billiards room and a yoga video I found on YouTube.

It was months before I realized what was going on. I kept doing yoga because it made me feel good, but it took a while to put together what was actually happening. Yoga had a way of bringing me out of my head and into the present, but that feeling didn’t stay on the mat.

The more I rolled out that $1 mat, the more those thoughts camping out in my head started to seem less paralyzing and more detachable. I didn’t have to fall mercy to my worries – giving that worry any credit with my thoughts was stopping me from taking the action needed towards solving it – like getting over a goon, reconnecting with old friends and branching out into new friendships – and finally pressing “send” on a job application (and then 50 m
ore applications after that).

That started in February of 2013 – and, three years later, I’m still rolling out my (now $80) mat almost everyday, and I’m laughing at myself thinking about how a bunch of thoughts that seemed so real and so important and so paralyzing are totally meaningless to me now. Since, three years later – I have an awesome job, awesome new and old friendships and an awesome guy that all came around once I brought myself out of my head and into the present.

anti recipe: german mustard avocado endive salad

Sounds so weird, but it is SO good and good for you, especially in the winter. As the weather gets colder and we head deep into kapha season (wait, pause: ‘kapha’ is a term used in Ayurveda to describe a dosha characterized by winter, cold weather, slugishness, laziness and do-nothing-but-netflix-and-chill-ness.

2016-01-16 17.26.41.jpgThere are three doshas: kapha, pitta and vata. The idea is that everyone and everything is made up of a mixture of these doshas. When the doshas are balanced, we are healthy, energized and happy (you know that top o the world feeling). When the doshas get imbalanced, we get sick. Everyone has a dominant dosha, mine is kapha. So in winter/kapha season, it is easy for me to slip into an imbalance of kapha, which means: sluggishness, winter blues, difficulty waking up in the morning, feeling foggy, excess mucus (ew), and etc.)

Mustard is perfect for balancing kapha, because it’s pungent in taste and warming. So when I felt a little sluggish this AM, I whipped up this awesome salad to warm up my doshas and kick down that kapha spike. Check it out here:

Ingredients (serves one hungry person or two as an appetizer):

– 1 avocado

– 1/2 lemon

– 2 endives

– 1-2tbs. german mustard

– olive oil and salt/pepper to taste

Directions: Chop up the endive and avocado, add mustard and a little lemon/olive oil to start. Mix it around with a fork and make it as chunky or smooth as you want. Then top it off with salt and pepper and eat it right away!

Credits to my awesome mom/the OG of worst dinner guests for this awesome anti recipe!

2016-01-16 17.27.37.jpg

If you’re interested in learning more about Ayurveda, I recommend checking out this book by Michelle Fondin, The Wheel of Healing: An Easy Guide to an Ayurvedic Lifestyle. Fondin does a killer job of taking the best/least crazy lessons from an ancient healing system and applying them to eating, exercise, health, relationships, finance and spirituality.

If you want to be really freaked out but read one of the original books on Ayurveda, check out Vasant Lad’s Ayurveda: The Science of Self Healing: A Practical Guide for some really impractical Ayurvedic healing practices (like, uh, leaching and purging yourself). That said his book has full lists of kapha, pitta and vata healing/hurting foods that I reference frequently.

Let me know what you think! Now back to that Netflix binge…



anti recipe: raw pickles (garlic free!)

I have an intolerance to garlic, which makes eating at Italian restaurants a fun challenge. Upon hearing this, new friends’ reactions are always – “How do you live?! Garlic is in everything!”

My response is usually, “I don’t know, man, I guess I just don’t eat garlic…”

I always find these inquiries into my allergy-lifestyle amusing. If I had a dollar for every person that has heard wind of my allergies and reacted with…

“I could never… I would die!”

“How do you live?”

“But, wait, WHAT doe you eat?”

…I would be a millionaire (actually I should start charging). The thing is I don’t see my allergies as a barrier to life or a raw deal or the short end of the stick.

When we’re born, the genetic lottery shoots a lot of qualities into us – both good and bad. I have a bunch of allergies that are linked to my autoimmune condition (and the worst dinner guest was born!), but I also got a boatload of other good things. It’s what makes me – me. And, it’s what led me to explore a lifestyle that allows me to feel better than I ever have with my thyroid condition – by eating whole foods (and usually plant-based), exploring yoga, and living mindfully.

So to answer – I’m garlic-free and still kickin’ and now not even pickle-free thanks to this recipe (inspired by @rawmazing):


– 6 Kirby cucumbers (this made two jars of pickle spears, so figure 3-4 will get you a solid jar’s worth)

– 1 Sweet onion

– 1-2 tbs. Mustard seeds

– 1-2 tbs. Peppcorns

– 1-2 tbs. Salt

– Apple cider vinegar

– Water

– 1-2 Jars for picklin’


Directions: Add 1 tbs. of each spice to each jar – slice the cucs in vertical “spear” slices (tip: put all the spears into the jar at once or the spears will go rogue all over the jar and you can’t fit as many in) – chop up the sweet onion and stick it around the jar crevices, fill about 1/3-1/2 of the jar with vinegar (depending on how sour you dig your picks), then top the jar off with water (to the tippy top of the jar) – let it sit overnight – viola! I give thee raw pickles! – The internet says these puppies will stay fresh in the fridge for weeks, but mine will get scarfed up long before then.20160109_193316-1

Optional: Obvi you can swap in garlic for the sweet onion. Rawmazing’s recipe called for agave nectar to make the pickles slightly sweeter (though I opted for a more savory/sour version). I made 2 jars – and added thyme and hot pepper to one. Basically, you can’t go wrong by getting crafty with spices or sweetness – remember these are anti-recipes and are made to be broken!

Tell me what you think!



anti recipe: purple haze smoothie

2016-01-09 13.47.20

One Saturday morning, I found my self with a baby hangover and an impending already-booked noon hot power yoga class.

Like some girls purposely don’t shave their legs before going out (so they don’t, you know, doink with randos), I often sign up for early yoga classes on weekend mornings as incentive to get my ass into bed at a reasonable hour the night before.

Unfortunately for me and leg-shaving-diverters alike, that rarely ever actually happens – so there I was in need of an elixir. Instead of some hair of that dog, I blended up a dose of healthy fats, natural sugar, plant-based protein and antioxidants to kick my hangover and get me out the door!

Check out the recipe below:

Purple Haze Smoothie


– 2 dates

– Handful almonds

– 1 cup organic frozen cherries

– 1/2 cup cashew milk

– Vanilla (WDG seal of approval: I use Lafaza Madagascar bourbon ground vanilla not because I care about adding Bourbon or Madagascar to my smoothies, but because powdered vanilla is pure with no grain alcohol added. I only use liquid vanilla extract when I’m cooking at high temps.)

– Cinnamon

– Hemp seeds on top

Directions: Throw everything in, blend, top with hemps and enjoy the ride…

Dates + cherries make the purple and hemp makes the haze… get it?! Drop me a line if you don’t or if you tried it!