I brought in 2017 under the sun and palm trees of South Florida, recharging both mentally and physically. I spent my days working out, absorbing the rays by the pool, reading and preparing delicious foods filled with antioxidants and nutrients. I am lucky as my sister lives in the sunshine state and also has taken to health food practices. We had smoothie bowls for breakfast daily, drank turmeric concoctions and explored some great vegan restaurants.

I remember when I first became a vegetarian over 15 years ago, it was almost impossible to find a vegan or vegetarian restaurant! I ate more pasta primavera and eggplant parmesan than I care to admit, I even recall going to a restaurant and eating a baked potato and a salad as there were no other options for us 'weird' eaters.

It became a mission of mine to scope out strictly vegetarian restaurants whenever I traveled to a larger city as I was fascinated by the idea that so many people wanted to eat healthy plant based foods (especially before it became as popular as it is now). Some favorites included Greens in San Francisco, Vita Cafe in Portland, Leaf in Boulder, Vertical Diner in Salt Lake City, Dellz Uptown in Charleston which I could honestly eat every single day, Pure Food & Wine in NYC and The Other Side Cafe in Boston (both sadly closed now). As the years went by, healthful food became more popular and even smaller cities started adding either vegetarian options or vegetarian restaurants to their line up, even high end restaurants began to offer vegetarian tasting menus, Agern in New York being the most comprehensive, flavorful and unique one that I have experienced thus far. It makes me beyond excited that now when I travel there are so many options to choose from, all offering exciting, flavorful creations.

On my trip to Fort Lauderdale I finally got to try Green Bar & Kitchen! I had been eyeing up the place on a number of earlier trips and couldn't wait to try their offerings, which were all so delightful that it was difficult to choose, good thing my sister and I both love to eat. The cafe itself is bright and airy, with large windows and long, high tables with an awesome outdoor eating area as well. You order at the counter, take a number and they deliver your food. Among their wonderful food options of salads, bowls, sandwiches, and snacks they also have a small baked goods section, local beers and wines, and house made kambucha.

We started off with a new special, vegetable hushpupies filled with beets, carrots, and more served with a spicy mayo that was divine. These were delicious, perfectly crispy and paired excellently with the sauce.

We then ordered the Buffalo Tempeh and the GBK Deluxe Burger to share so that we could experience both options. The burger was tasty, nothing over the top but still pretty good but that buffalo tempeh was amazing! It was spicy, hearty, messy and oh so delicious. On the way out we grabbed a donut and a coconut chocolate chip cookie for the later and devoured them later that night.

Overall, the Green Bar & Kitchen offered a great atmosphere, delicious food and friendly service. I highly recommend it and can't wait to try some of their other options! Check it out next time you are in the Fort Lauderdale area.

I think that this time of year is extraordinarily fascinating. This moment right before we reset and lay out our goals for the coming year. This moment in which we indulge; in sweets, in relaxation, in contemplation, in family, in romance, in cocktails, in sequins, whatever it is, we indulgence in the decadence of the passing of another year and prepare to align ourselves with our new goals and march into the 1st with determination and gumption.

The idea of setting a resolution to carry forth from this point on is inspiring yet it also allows us to reflect on our past 365 days, our successes and failures, our hopes and dreams and of course our choices. Each year I set the same resolutions, to say yes more (to live without fear) and to drink more champagne (celebrating life to its fullest). These resolutions have served me well and have led to the many accomplishments of 2016; the starting of this blog, the completion of my Masters program, traveling overseas, the opening of my heart, and the healing that was essential for me to do so.

This year I will add another resolution, to be more present and in doing so to not worry about the future but to enjoy the moment I am in. I hope that this addition will provide greater opportunities both professionally and personally creating strong connections and will allow me to continue to build the life that I want to live, one filled with wonder, love and adventure.

The new year is about creating a better you, one that has mental clarity but also one that feels good physically. In order to do so we do have to eat for health not for weight loss or vanity. As the clock strikes for 2017 many of you will declare this 'diet season' instead, think about eating as a way to fuel your body as well as your emotions. Think about what your body really needs and instead adopt a lifestyle of feeling good. That is what Alkaline eating is, it is not a fad, it is not a diet, it instead is a way to ensure that you feel good and inadvertently, you will lose weight, you will have more energy, and you will look better.

I made this salad for my family as an addition to all of the meat, potatoes, and cheese sauces filling up our traditional Christmas dinner buffet. For me, it represents my dedication to eating well and feeling good as well as my commitment to keeping my family healthy as well. It is the small changes that yield the biggest results, instead of dedicating your energies to a 'diet' dedicate them to yourself and your family. I will be headed to Florida for the new year in order to recharge, drink in some sunshine and prepare for 2017.

Thank you to all of my followers for a wonderful year and stay tuned for more to come. Enjoy and Eat Healthy!

Massaged Kale Salad with Roasted Squash, Apples & Onions topped with Dried Cranberries, Pepitas, Chickpeas and a Garlic Tahini Dressing

1 bundle of Kale, removed from the stem

4 tbs Olive Oil

Juice from 1/2 Lemon

Pink Himalayan Sea Salt

1 Squash (I used butternut but any would do), peeled and cut into cubes

1 tsp Smoked Paprika

1 tsp Sumac

1 tbs Cumin

2 Granny Smith Apples, cored and cut into cubes

1 Onion, Sliced

1/2 cup Dried Cranberries

1 Cup Chickpeas, rinsed

1/2 cup Pepitas (squash seeds)

Garlic Tahini Dressing

2 tbs Tahini

2 tbs Lemon Juice

1 clove Garlic, minced

2 tbs Olive Oil

1/2 cup water

Preheat the oven to 375. Peel the butternut squash, cutting into 1 in. cubes and reserving the seeds for roasting. Place the squash in a large bowl and drizzle with 1tbs olive oil, a good pinch of salt, the cumin, smoked paprika, and Sumac, tossing to coat well. Place on a baking sheet and roast for 15 minutes.

Core and cube the apple, tossing with a little olive oil and salt. Slice the onion, rubbing with olive oil and a sprinkle of salt as well. Add the apples and onion to the butternut roasting tray and roast for another 15 minutes or until all vegetables are beginning to brown and are cooked through. At this point you can also toss the squash seeds with a drizzle of olive oil and a pinch of salt and add them to the roasting pan to roast as well.

Meanwhile, destem the kale, cutting or tearing into bite sized pieces. drizzle with 2 tbs olive oil, a good pinch of sea salt and juice from 1/2 lemon. Using your hands, massage the kale leaves until the oil and lemon have softened and coated them.

In a small contained combine tahini, olive oil, lemon, water, garlic and some salt. Shake vigorously.

Place the kale in a large serving bowl and top with the roasted vegetables, dried cranberries, chickpeas and roasted squash seeds drizzling with the tahini dressing. Enjoy!