An Easy How-To For Crunchy Chickpeas

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I often serve these little crunchy gentlemen at pre-dinner drinks (instead of chips!) or atop salads and other dishes requiring an added pop of crunch. Last night we enjoyed them sprinkled over peanut tempeh rice noodles for great texture! Also good alone, and not requiring refrigeration, they make an excellent office snack! Plus they are vegan! W A

Wholegrain Energy Bites

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As a gal on the go, I often need a little pick-me-up throughout the day.  And because I work with so many pregnant mamas-to-be, I am always thinking up creative caffeine-free energy boosts. {Although I should note: while I don’t think pregnant ladies need to abstain from caffeine all together, it is something that should

Sesame Soy Brussels Sprouts

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Our family is big on Asian cuisine (btw, did you follow last weekend’s Instagram adventure in Flushing, Queens?) — Chinese, Thai, Vietnamese, Japanese…we are huge fans.  Clients often tell me “Asian cooking is too complicated!” or “There are too many ingredients!” or “I only eat Asian food at restaurants!”  While it is true that some dishes require complicated

Homemade Scallion Vinaigrette

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This version of my favorite vinaigrette is chock full of the most beautiful purple scallions!  I’ve been using it in a few of my recent Instagram posts (if you aren’t already following along, I hope you will!).  So many of you have asked about it. What’s in it? Is it bottled? How do you make it? Thanks for

Herbed Israeli Couscous Salad with Pomegranate Seeds

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Despite some cooler temperatures as of recent, spring is on its way to New York City!  And with this season change comes some (very!) welcome food changes, too.  Heartier dishes make way for lots of fresh produce and lightened fare. To kickoff the season, here’s a favorite dish we’ve been enjoying recently. Ingredients for 4-6

How To Make Cilantro Pesto

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Cilantro is one of those ingredients: you love it or you hate it. I love it.My sistertakes  L O V E to a whole new level. It’s her favorite food. Must run in our family.  This recipe was born (like many others) from an excess of ingredients I took a chance with and la la

How To Make Creamy Cauliflower Soup

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I know I’m not the first to mention this…but it’s been freezing. Like really,  New York City? Why?! Anyway, I’ve been trying to warm up.  And this soup? The p e r f e c t way to do just that!  Ingredients for 4 servings : 1 whole cauliflower, washed and dried 1 russet potato, scrubbed

Guest Post: The Editorialite

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I’m Maggie Winterfeldt Clark, author of fashion and lifestyle blog, The Editorialite, contributor to the San Francisco Chronicle’s Style Section, newlywed, proud dog mom, budding foodie and fitness enthusiast–although the only marathon I’ve completed was hosted by Bravo. I’m thrilled to guest post on The Domesticated Wolf today both as someone who has known and admired Megan for

How To Make Soft Scrambled Eggs

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A nutrition counseling client once confided in me: “I am terrified to make eggs at home.”  Then my heart broke for her.  Because she loves to eat this wildly nutritious food.  And it’s so easy.  And fast.  And delicious.  We quickly remedied this fear with a cooking class! My client hosted a lovely Sunday brunch