It has been established that I may, or may not have a chocolate addiction. I am not the biggest fan of milk chocolate, although I will eat it, I prefer dark chocolate. The week before Oliver’s birthday party I bought a large bag of mixed mini chocolate bars to go into the pinata.  Well it did not take much time for the bag to be opened, ummmmm it literally took seconds.  Twix, Snickers, Milkway, among others were staring me down begging me to eat them. So I did. And then I had to hide them from myself.  I’m sure you have done the same thing as well.  Yeah that worked.  It reminds me of the a scene from Sex In The City, when Miranda throws out half a chocolate cake she baked because she can not stop eating it, which works out well til she starts to eat it out the trash.  Chocolate is a sneaky bitch.




Needless to say the chocolate did not go into the pinata, Jonathan felt the parents would be upset that we were pumping their kids up with chocolate.  So we compromised, I put one piece of chocolate into the gift bags.  We put small toys like play dinosaurs, stamps, and other trinkets into the pinata.  The kids loved it all the same and the parents did thank us about not putting chocolate into the pinata…..hahahhaha.




Since Oliver’s birthday party I have been craving a chocolate bar.  I want chocolate that will savor my sweet tooth but healthy at the same time.  I normally eat plain dark chocolate to satisfy my sweet tooth but I want something with chew and crunch. I want something I can also share with Oliver and not feel guilty about it.




Well….. I’m happy to report my dreams have come true.  A blog that I frequent has a nice healthy version of a candy bar, so I figured I would give it a go.  I knew after I made the cookie part they were going to be amazing.  They are certainly different but in wonderful way.  They taste amazing, you can taste all the different layers, and they taste healthy. Well healthy for a candy bar.  One thing I did as well, I only coated half of the bars in chocolate and left the other half as the bar.  They are great both ways.  Especially if you are feeling like you do not want chocolate or wanting to give chocolate to your child.  I should say the cookie part is more like a soft chewy cookie, almost like a nougat. These do take some time as they are made in stages but totally worth it.  Go for it over the weekend if you have time.  Is there such a thing as a healthy candy bar, you be the judge?  Enjoy!!





Adapted from My New Roots


cookie part:
1 ½ cups coconut flour
¼ tsp sea salt
½ cup unsweetened applesauce
2 Tbsp ground flax seeds
1/3 cup coconut oil (melted)
2-3 Tbsp maple syrup (more if needed)

Date and nut center
12 oz. pitted soft dates
1/2 cup almond butter  (or any other nut butter you prefer)
seeds of 1 vanilla bean
½ tsp sea salt

Roasted nuts
¾ cup almonds (or any other nut you prefer)

Chocolate coating
9-12 oz dark chocolate



Preheat oven to 350.  In a food processor grind your flax seeds.  Once they are somewhat ground add your salt, applesauce, coconut flour, coconut oil, and maple syrup.  Pulse about 30 seconds or until smooth.  Line a brownie pan, 9×9 pan with parchment paper.  Poor dough in pan, pat down make sure all edges are even.  Bake for 15 minutes or until edges become golden brown.  Once it is cooked let it cool down.  At this time you can roast your nuts for about 20 minutes at 300. Or til they are nice golden brown. Once they are cooked let them cool and then chop and put aside.  For the third step you will need your food processor again.  Pit your dates, place them in the food processor and pulse til they are creamy.  Next add your nut butter, vanilla bean, and salt. When the date mixture is incorporated smooth out over cookie part.  Place in the freezer for four hours.  After they feel solid, take them out of the freezer and cut into squares.  I got about 24 bars.  Once they are cut place back in the freezer.  For the last step you will melt your chocolate using a double broiler or microwave.  Coat the bars with chocolate, and let them cool on a cooling rack.  I topped mine with left over nuts and flaked sea salt.  Keep them in the freezer in an air tight container.  Enjoy!!!


Oliver turned three on Sunday May 29th.  I wonder if most parents do this, I assume they do, take a walk down memory lane and look at all of the photos and videos from the past.  In my case, photos from the last three years.  It is funny when I look at photos of my pregnancy or photos of Oliver, I can place myself back in the moment and remember it all.  For the most part they are happy memories but there are some that I look at and remember I was upset about something, I’m sure trivial and dumb.  Which brings me to my point of trying to be the best mom/person I know how.



As a person, not just a parent, we question most things that we do.  Did I say the right thing to him? Did I raise my voice too much?  Did I take him away from something he was enjoying too soon?  Do I feed him the right foods?  The list can go on and on.  And not to mention am I being the wife I should while being the mother I should?  It is endless when you think of the pressure to please all of those around you.




But one thing I have realized while doing this parenting thing.  We are going to make mistakes, say the wrong things at times, and at some point my child will probably tell me he hates me.  At the end of the day I am being the mom I know how to be, not the mom I saw myself being.  We all have this image of what life is going to be like when we have kids or not have kids.  And for the most part things do not turn out that way and believe me I am glad they are not the way I saw them because I would never ever sleep!!  Things change and you go with it.  My house may not be the cleanest and we may have eggs (or cereal) for dinner sometimes but life is full and happy.



Okay now to talk about the birthday boy. I’m not bragging here, but Oliver is well rounded and really enjoys being with and meeting new people, which has helped me being that I have introverted tendencies. Having a child who is extroverted has really forced me to talk to other parents at the park or wherever, where the old me would not have introduced myself. I would have just smiled and that would be that.  He loves drawing, painting, gluing, making collages, baking, acting like a butterfly or a princess, singing, dancing, running, climbing, jumping, throwing a ball, kicking a ball, forward rolls, eating chocolate.  I am to blame for his chocolate addiction because I have a piece of dark chocolate every night and now so does he (but not every night).  He does this thing now where he pretends he is on the phone with my parents or Jonathan’s and says “hi so and so I’d like a piece of chocolate”  and he does this in a low voice so I can not hear him like he’s trying to hide it.  HAHA…. it really makes me laugh.




I was going to order food for his party but decided to make it because my parents would be here so they could help with Oliver while I made food.  It all worked out great.  Oliver requested pink cupcakes so I made him strawberry cupcakes with strawberry buttercream frosting.  So good.  For the cake I made this delicious roasted almond cake that has a rhubarb filling.  I knew I wanted to make this cake the second I laid eyes on it.  It was heavenly.  I followed her directions to a tee and it turned out perfect!!! For food, I made a caprese sandwiches with a pesto spread and the other sandwich was prosciutto, brie arugula, and butter…..ummmm yeah to die for!!! For salads I went with a classic watermelon, feta, mint and balsamic, and the other salad was pesto pasta with peas and arugula.  Simple for a spring birthday outside, not too heavy but enough to fill people for lunch.






It was great party.  The bubbles were a hit, and so was the bubble pinata that Jonathan was still working on at 11 the night before.  It is so much fun to see these little babes grow into little people.  I love having conversations with all of them.  They all make me laugh……little humans such heart breakers!!!



Recipe for the toasted almond cake with rhubarb can be found here.  You can use a different fruit that is in season since rhubarb season is coming to a close, or if rhubarb is not your thing.



Sorry for the radio silence.  I know I said I would post more after the new year and then again after the school year ended but life happens, and thus this is my first post since the new year.  School is over and while it is hard and challenging I am really enjoying it.  It is interesting being in a classroom full of older teens and twenty somethings who really take college for granted as I myself did when I was in college after finishing high school.  It’s interesting in the way that I am learning so much more about myself through this process that I did not know before.  More so that I am way more of a perfectionist than I ever thought I was.  Or maybe it is that I am taking this career move seriously because this is something I feel passionate about: helping other people find their way with who they are and who they want to be. Either way, I am loving school and hope you will enjoy following me on this journey, hopefully for the next five years, but who’s counting….yikes!!!.


A lot has happened since I last wrote. Oliver is currently in school two days a week.  It is a pre-school based around art, which he loves. This has been a treasure to watch him grow emotionally and mentally.  The best part of my day is when I pick him up from school and he tells what he did that that day.  Oliver is speech delayed and has been in speech therapy for a year now, so for him to speak full sentences now and tell me about his day makes my heart explode!!




We have had lots of visitors.  My mom came out after Christmas and we made a webisode of us making my favorite cake that I grew up eating,  Jewish Apple Cake.  Well that never made it to the blog because we talked the whole time, so we will do a re-make of that because that cake is the best and to die for!!


My in-laws came for a visit which was not the visit we had intended.  Oliver was getting over a stomach bug and Jonathan and I thought we were both in the clear because we did not get anything, until BAM, it hit me on our drive back from a beautiful day in Santa Barbara.  Stomach viruses are something that are gnarly and something I wish someone warned me about when we were pregnant.  Anyway we will be doing a round two of that trip to SB this coming August which will be a great summer closer before both Oliver and I head back to school.



My brother and his amazing girlfriend came for a visit and we also took a little trip up to Santa Barbara.  I love Funk Town in Santa Barbara for the wine or beer tasting and no the no need to drive.  Needless to say we had a blast, so much of a blast that Jen, Oliver and I passed out at 7PM at our adorable hotel only to sleep through the night til the next morning at sunrise.


And of course we did Santa Barbara one more time when Jonathan, Oliver and I took a long weekend trip up to there.  It was my spring break….Whoa let’s party!!!! But really it was relaxing, sun shinning, afternoon wine drinking, fish tacos, pizza kinda trip.  Heavenly and just what we all needed. Memories that we will always treasure.



One thing that has been great since I have been done school is getting back in the kitchen and not eating cold lentils and feta salads all the time to re-charge but making real dinners and deserts to boot.

Our friend Becky who is part owner of Hollyflora threw an amazing surprise party for Holly who is the other owner of Hollyflora.  To contribute to the party I made some pies.  One being a chocolate cream pie with a gingersnap crust, and the other a peach and apricot pie.  For the peach apricot pie I used red velvet apricots.  I had never heard of them before and let me tell you they were totally worth the buy.  They tasted similar to a peach not as tart as a normal apricot.  These pies are both perfect for anytime and and occasion.  Enjoy!!


Recipe for Peach/Apricot Pie

Ingredients for crust:

2 1/4 cups unbleached flour

2 sticks unsalted butter (cold)

1/2 teaspoon salt

1 tablespoon sugar

1/4 cup 1/2 cup ice cold water

Ingredients for filling:

3-4 peaches (I prefer ones that are not ripe)

4-6 apricots

1/2 cup sugar

Ingredients for topping:

3 tablespoons heavy cream

1-2 tablespoons raw sugar

Directions for pie:

For the crust pulse flour,salt,sugar, and butter (cut into cubes) in a Cuisinart. Once the butter looks to be the size of peas, start adding your water.  Pulse just a few times, and then toss it out onto plastic wrap, wrap up and place in the frig for an hour.  While the dough is cooling start cutting your fruit. You can leave your skins on which I do.  Toss sugar over fruit and let them sit at room temp.  Once dough is cool roll it out into pie pan and place fruit on top, then roll the second half of dough and place onto.  Tucking the top layer under the bottom layer.  Pinch sides and place in the freezer for 15-20 minutes.  At this time preheat your oven to 350.  Once the pie firm take out of freezer and brush with whipping cream and sprinkle with sugar.  Bake for 50-60 minutes.  Or until the top is very golden brown.

Recipe for Chocolate Cream Pie: Chocolate cream filling from Martha Stewart

Ingredients for crust:

12 oz. ginger snaps

6 tablespoons butter

Ingredients for filling:

2 1/2 cups dark chocolate

4 egg yolks

1/2 cup sugar

1/4 cup cornstarch or 1/8 cup corn flour

1 teaspoon vanilla extract

Ingredients for topping:

2 cups heavy whipping cream

1-2 tablespoons powdered sugar

chocolate shavings (optional)

Directions for Chocolate Cream Pie:

Preheat oven to 350.  Melt butter in a saucepan and put aside.  Blend gingersnaps in Cuisinart and add butter. Push down in pie pan and bake for 20 minutes.  Put aside when done and let pie crust cool.  For the filling:

  • Whisk together sugar, cornstarch, and salt in a small bowl. Heat milk and chocolate in a medium saucepan over medium-high heat, stirring occasionally, until chocolate melts.

  • Whisk 1 cup hot milk mixture into sugar mixture until smooth. Whisk milk-sugar mixture into the remaining milk mixture in the saucepan. Cook over medium heat, stirring constantly, until bubbling and thick, 4 to 5 minutes total (about 2 minutes after it comes to a boil).

  • Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan. Cook over medium heat, stirring constantly, until it just begins to bubble, 1 to 2 minutes.

  • Remove from heat, and stir in vanilla. Let custard cool in saucepan on a wire rack, whisking occasionally, for about 10 minutes.

    Pour filling over crust and let it cool in the frig for about an hour.  Once it feels firm take out of frig and start whipping your cream and sugar.  Do not over whip your cream you want your cream smooth and like a soft icing.  Top on pie and decorate as you desire.









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I hope you all had a great New Year.  We kept it mellow after flying home from our Christmas holiday in Texas.  Like every year since Oliver came along, it went by in a blur.   But a lot of amazing things did happen.  Oliver’s speech has blown up. It’s amazing to have a somewhat of a conversation with him.



Oliver is fully potty-trained, no diapers at all!!! Not even at night. I should pat myself on the back for this, but really Oliver did this all on his own!!!



Meme came out to celebrate Easter with us.


I took my first girls trip since Oliver was born to celebrate all our 40th birthdays.  We had such a great time that we may make this an annual trip.

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Love all these ladies something special.

Oliver turned two and I can’t believe as I’m writing this he is two and half.  We had a small brunch for him in the park.  The plan for his third birthday is a trip to Hawaii for us three, lets hope this will happen.




Oliver learning how to echo in the toilet.



Pops and Oliver building.


We had many visitors. Always both sets of grandparents come every year, but we also had visits from my brother Justin and his girlfriend Jen.  We went on a few brewery tours here in LA and in Santa Barbara, since Justin is about to open a brewery with this two good buddies in New Jersey.



Jonathan’s brother David also came for a visit along with his wife Lo, daughters Leá, and Cloé.  We went the beach, Disney and a Halloween party, and my niece Leá looked at a UCLA and Cal Tech.  I met Leá when she was about 6, it’s crazy to think that she will be embarking off to college in a year and half.



Jonathan’s parents celebrated their 50th wedding anniversary.  They threw a huge party.  We all pitched in and made lots of fun and memorable things to surprise them with at the party.

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Then in August we went to New Jersey to spend a week at the beach with my whole family at the beach.  Even though I’m not that big of a beach person we always have a great time because Oliver really loves it.  Oliver went berry and nectarine picking with his cousin Audrey for the first time, and this he loved especially after because he got a pure fruit slushy after picking.


Oliver and his cousin Audrey running around like monkeys our first night at the beach.



Summertime buddies in NJ, Bella and Alex.


I started school in September to receive a degree in psychology and if all goes the way we want to eventually get a masters in psychology to be a licensed family therapist.  This will take a lot of time but I’m excited for it all and I’m looking forward to reaching my goals.


Oliver and his buddy Emerson playing in the water at Grand Park

In October we went to Albuquerque for the balloon fest.  This was like nothing I’ve ever seen before and lucky for Jonathan he was invited for a balloon ride from the french team with his dad. Truly memorable.

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Thanksgiving was spent with one of our favorite families, the Allison/Marrin crew.  We had such a great evening and even spent the night.


Ho ho ho Santa with Audrey, Ian was there too, but clung to his mama as he knew what was waiting for him around the corner.

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My mom retired in December so Oliver and I went home to New Jersey to celebrate with her. Oliver also experienced his first time ice skating and I have to say I think he did really well for a two year old.


The ladies at my mom’s retirement party….my sister Jocey, my mom, me, and Jen, my brother’s girlfriend (seester).



We spent Christmas in Houston with my in-laws and siblings and others.  I think this was really the first year that Oliver understood Christmas and Santa.  We had a great time. It was 80 degrees most days. I’m not complaining.  Jonathan’s grandfather aka Pops moved from Katy, Texas to Fredericksburg, Texas, about three and half hours outside of Houston.  We spent a night up there so we could really spend sometime with him and the rest of the family.  Jonathan’s aunt Diane and uncle Paul live there, along with Jonathan’s cousin Monica her husband Jim and two of their three children. They all live on a big piece of property with three separate houses.  It’s great that Pops is surrounded by so much love!!!  Oliver really loved the fact that they had chickens, big dogs, and a golf cart to ride around in.


radish and ricotta sandwiches on pumpernickel for our holiday party.



Jonathan and I at our holiday party.


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Camille hosted a gingerbread house decorating party.

We ended our trip in Austin with our friends Billie and her husband Jonathan.  They have two kids Elliot and Oliver, and our Oliver is in between them both age wise, this was nice and they could play and watch movies together while the parents kicked back talked and enjoyed some wine.


Enjoying some one on one with my love in Texas.

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Oliver enjoying his first hot chocolate.

And for the New Year we spent it eating pizza and drinking champagne in bed watching Tangled with Oliver.  We were invited to parties but had little to no energy once we got off the plane.


Once we got home we settled back in to our habits and life continued the way it always did before.  I normally have a Sunday ritually of making pancakes, but since it was new years weekend I decided to make my moms famous french toast.  Actually it was requested.  We started the new year with warm heavenly french toast in our bellies and Oliver went on his first bike ride on his own bike.  I have a good feeling 2016 will filled with wonderful memories and new experiences for us all.


Baguette French Toast ingredients:

1 baguette sliced up on an angle

2 cups whole milk ( you can substitute whatever milk replacement you’d like)

2 eggs

2 teaspoons vanilla, or 1 vanilla bean scraped

1/3 cup sugar (this optional, but it helps caramelize the outside of the bread)

1 teaspoon cinnamon


Directions for toast:

Slice up the bread on an angle and place in 9×11 baking sheet.  Mix the rest of the ingredients together and pour over the bread.  Make sure the bread is coated on both sides. Cover and place in the frig overnight. In the morning heat up your griddle or pan, place a tab of butter in the pan and fry up your toast.  It is heavenly, crispy on the outside and warm and soft on the inside.  Enjoy!!!

Sorry for the lack of posts these last few weeks, between school, holiday shopping and throwing our annual holiday party I had very little time on my hands.  We had an amazing care free holiday,  just what the doctor ordered.  And like every year we made a video of our trip.  Hope you all enjoy our family video.

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Halloween was a hit.  Oliver loved it, once he realized what was going on.  He followed his friends Lucy and Leo run from house to house with so much excitement, once I gave him a chocolate bar while trick or treating, he was more interested in sitting down and eating the rest of his candy.  But eventually he moved on.  He tired out pretty fast.  But interesting enough he didn’t ask for any candy the next day maybe its because we put his bucket up high, or maybe because I ate most of it on the ride home.  Damn these holidays….they are deadly.  But he did love the dress up aspect of it all.  We went to a Halloween party before going trick or treating that our friends put together, which was an awesome idea.  The kids all looked great in their costumes.  I look forward to next year when he can tell me what he wants to be.  I had an idea this year that he wanted to be Elsa, or Anna from Frozen, but next year he will be able to communicate to us what he wants.

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I’ve been testing out new recipes for the holidays, Thanksgiving, and Christmas.  I bought this book a while back and one thing I love about this book is that she categorizes her recipes by season.  I love the healthiness about this book and the food is clean and simple.  It should be a must in every household.  Especially the salads, they are heavenly and like nothing I’ve ever seen. Get this book!!!

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Ingredients for dough:

1 cup rye flour

1 cup flour

pinch of salt

1 1/4 sticks butter

2 Tablespoons light brown sugar

1 egg yolk

Ingredients for filling:

2 sweet crisp apples

juice of 1/2 lemon

finely grated zest of one orange

1/4 cup firmly packed light brown sugar

1 1/2 cup berries

2/3 cup hazelnuts

Ingredients for glaze:

1 egg lightly beaten

1/4 cup sugar



For the dough first sift together the flours, next add butter into cubed size, and salt.  Rub the butter and flour together until the butter is pea size.  Next add rub in sugar.  Next add the yolk and 2 teaspoons cold water.  It will be flaky.  Wrap together in disk and place in frig for an hour.

Will the dough is chilling you can start prepping your fruit.  Slice apples with out skin.  And berries to apples along with zest and lemon juice.  Next pulse your nuts, and then add brown sugar and pulse again.  Once the dough has chilled take it out.  Roll out your dough on floured surface.  I found this dough very hard to work with and she says you may have to piece it back together, I had to do this.  SO be patient with the dough:) Once it is rolled out place the dough on a baking sheet with parchment paper.  Place the nut mixture on the dough but leave about two inches from the edge.  Next add the fruit.  Fold over edges, and place in the freezer for 10 minutes.  At this point you should pre heat your oven to 340.  Once the galette has chilled for 10 minutes take it out.  Mix one egg and 2 Tablespoons sugar.  Brush this on the tart