Doesn’t this tart look yummy? I can’t wait to make it!

I have been having such problems with food lately due to my ulcer and subsequent treatment that I have been slowly keeping a list of the items that cause me the most trouble. Turns out that flour is one of them so I am attempting to go gluten free. Lucky for me there are some wonderful people in this world who create meals/deserts/snacks that are not only gluten free but vegan or vegetarian as well. One of my favorite Vegan blogs is Emily’s and it’s called This rawsome vegan life.

Emily creates mainly raw, vegan dishes and this strawberry & chocolate buttercream tart looks just amazing. I have some friends coming over next weekend and I think that I will make this for dessert so I’m going to give it a try. Please click here for recipe.


Smoked Salmon Dip


When I saw this recipe on goop I just had to give it a try. Easy to make and easy to eat, what more could you ask for!


8 oz cream cheese at room temperature *
1/2 cup of crème fraîche
1 tbsp of lemon zest, finely grated
juice of 1/2 a lemon
2 scallions, finely chopped
4 oz of smoked salmon, finely chopped
cracked black pepper

How to:

1. Using a stand mixer, a hand-held mixer, or a whisk, beat cream cheese until it is smooth and fluffy (about 2 minutes). *

2. Fold in remaining ingredients and season with cracked black pepper.

3. Garnish dip with some chopped scallions.

goop suggests serving this dip with potato chips and champagne.

*NOTE: I used Philly whipped cream cheese instead of regular cream cheese and omitted step 1.