Every recipe I make has purpose—joy, energy, focus, pleasure, immunity and my favorite, comfort. They’re also naturally gluten-free.

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Like a good Italian Jew, I’m a born nurturer and I love feeding people—and making them feel good.

NOURISH YOUR BODY + MIND WITH MY FEEL-GOOD RECIPES

New!

New!

What should we know about this product? How is it made, how much does it cost, what color and size is it? Better descriptions result in more sales.

Hand-picked at the peak of ripeness, the TriStar strawberry varietal has an unparalleled intense flavor and are imperfectly shaped and sized—just like us humans, which I find entirely endearing. In the hopes of coming even close to the flavor of in-season strawberries, off-season I use the simple roasting technique to yield bold rewards in my Slow-Roasted Strawberry-Vanilla Bean Chia Pudding.

My FEEL-GOOD METHOD

To feel genuinely good, we need to balance our well-being from the inside out to realize what I refer to as a state of “well-feeling.” Keyword: Balance. How do we gain balance? Here are my four foundational beliefs:

1

FOOD SHOULD ALWAYS TASTE GOOD. BOnus when
WHAT YOU EAT makes you feel good, too.

2

COOKING SHOULD BE QUICK AND effortless,
EXCEPT, Maybe, if you’re making DESSERT.

Moving meditation makes us conscious and aware of our whole body—physically, mentally and emotionally. I remember it was a cold winter day and I had pushed myself to go to a yoga class. The mood when I got there was, well, grumpy. The teacher sensed the heavy mood and told us to shake if off like a dog?! We all looked around at each other with awkward smiles, assuming she was joking. Nope. I started shaking my body like a dog in the rain—with complete abandon. I noticed myself smiling, laughing, recharged. My whole mood shifted. I felt alive and connected to the energy of what was happening around me and through every cell in my body.

3

your body holds the power to your emotional
and brain health. all you need to do is listen.

4

It’s not in your head, It’s in your heart—If
you’re Ready to quiet the noise around you.

When I was 23, my boss used to frequently remind me that perception is everything. What was she really trying to tell me? It didn’t mean much to me then, but now I know that people’s perception is not our truth. Perception is a powerful, core reaction—a subconscious human response that impacts our reality. How we “see” things is a result of our mindset, which is shaped by our inner and outer worlds, both past and present. We decide how we experience life when we have compassion for ourselves, understand where we’re coming from and are open to making micro shifts in our daily actions—and reactions—that have the power to positively impact our access to joy.

Growing up in an Italian-Jewish kitchen, there were briskets braising for hours and days spent making lasagne from scratch. Most of the vegetables grew out of my father’s love affair with his well-tended garden. As a single working mom with kids of my own, time was precious. I realized from my food-centric upbringing that the three most important ingredients in any recipe are whole foods, family and love. Since I was short on time, I cooked recipes that were fresh, fast, easy and above all, comforting. Working—and eating—with Rachael Ray for five years solidified my belief—she’s the queen of 30-minute meals, after all. Her creativity and fun in the kitchen was refreshing and inspiring.

My relationship with cooking and baking went sideways when my son Isaiah was diagnosed with gluten and dairy intolerances at age 10. At the time, I was the editor-in-chief of Rachael Ray’s magazine. I also owned a cult Italian bakery in Brooklyn that was full of 50-pound bags of flour. I closed the bakery and started from scratch, spending months developing a gluten-free flour blend I could use in any recipe. My only prerequisite—the taste, texture and appearance of the finished recipe had to be equal or better than its gluten-full counterpart. In 2010, just as the world started to ask the question, “What’s gluten?” I released my best-selling book, Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy, Delicious Meals.