Paleo Apple Cider Waffles

Paleo Apple Cider Waffles | | #glutenfree #vegan #recipe

Paleo apple cider waffles are a healthy interpretation of apple cider donuts. Made with real apple cider and cinnamon, they are great for a fall weekend breakfast or brunch. If you don’t have store bought blanched almond flour, you can easily make it with raw almonds in a high speed blender though the texture may be a bit crunchier. Top with freshly sliced apples and pure maple syrup or cashew glaze….

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Curried Butternut Squash Dip

Curried Butternut Squash Dip | #glutenfree #paleo #vegan #dairyfree


When the weather starts to turn, it seems like we go straight from crisp summer salads and iced coffee to hearty stews and pumpkin spiced lattes. This curried butternut squash dip is a good stop in between – not too light, not too heavy, both sweet and savory, delicious served warmed or cold. Don’t limit yourself to using this as a dip – it’s also great as a spread on sandwiches or as a sauce on pizza….

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Spinach, Mango and Curried Sweet Potato Salad

Spinach, Mango and Curried Sweet Potato Salad | Our Four Forks | #glutenfree #vegan #paleo #recipe

When I’m home in Boston, lunch and dinner always is made with a side salad: mixed greens, olive oil, balsamic vinegar, salt and pepper. That’s it. I usually eat it first before enjoying the more creative part of the meal; the quinoa pizza, sweet potato shepherd’s pie, empanadas, etc. What I love about Yotam Ottolenghi cookbooks is that the line between the side salad and main entree is blurred. All of his salad recipes are creative and exciting enough to be the part of the meal that you look forward to.

Since my parents were going away this Easter, Isabel and I went to my parents house last weekend. They have the entire Ottolenghi library and Isabel and I always find ourselves bookmarking a lot of recipes (often adapted to be gluten free or dairy free) and making way too many grocery store trips. This past weekend we had some mangos on hand, so we went for an adaptation of the Alphonso Mango and Curried Chickpea Salad from Plenty More. Instead of chickpeas, we used roasted sweet potatoes and created an Indian-spiced coconut dressing that would be great on other salads and roast vegetables, so don’t worry if you have extra.

Spinach, Mango and Curried Sweet Potato Salad | Our Four Forks | #glutenfree #vegan #paleo #recipe

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Potato Cakes with Bacon and Smoked Salmon + A Giveaway

Potato Cakes with Bacon and Smoked Salmon | | #glutenfree #paleo #dairyfree #recipe

“To be interested in food but not in food production is clearly absurd.”

– Wendell Berry

I met Diana Rodgers after an e-mail exchange about producing short films about food. Having just moved to New England, I travelled to her farm last spring, 25 miles outside of Boston, not knowing what to expect. What I found was a quintessential New England farm straight from a storybook; dogs running about, chickens grazing, kids coming and going. Clark Farm, run by Diana and her husband Andrew, is a real food paradise.

I had the pleasure of producing the trailer for Diana’s new book, the Homegrown Paleo Cookbook. It was during this filming that I learned more about Diana’s mission in life; to educate people about the positive effects of sustainably grown and raised food, not only on our bodies, but on the world.



As she mentions in the trailer, this book is for everyone interested in eating healthy food, not just those with a farm or following a paleo diet. Vegans, vegetarians, people living in the city or the suburbs can benefit from the information in this book. Not only is it a cookbook, full of seasonal recipes, but it is also a guide to eating well and producing great food. Beekeeping, starting a small garden, nutrition, choosing the best meat at the grocery store: it’s all covered.

There are so many amazing recipes in this cookbook (all gluten free and beautifully photographed by Heidi Murphy of White Loft Studio), it was difficult to choose which one to share here. I decided on Diana’s potato cakes with bacon and smoked salmon and I’m glad I did. They were delicious.

Homegrown Paleo Cookbook | Diana Rodgers | #paleo #glutenfree |

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Vegan Eggnog Smoothie

Vegan Eggnog Smoothie |

Breakfast decisions are difficult for me because I want it all. My go-to is oatmeal or granola, but when I’m trying to pack in some more nutrition (or eat light before workout), I make smoothies. Usually, they’re pretty boring: frozen bananas, frozen berries, flax, protein powder, cinnamon and kale (of course).


But when Vega sent me their new Vega One All-In-One Nutritional Shake, I decided it was time to change it up. I’ve made vegan eggnog before, but I had never thought to add protein powder to it and make it a full meal. I’ve been a longtime fan of Vega, but their new Vega One vanilla shake is amazing; not only does it taste better (think more of a smooth flavor, less of the typical protein powder grittiness), but it has more protein, greens, vitamins and minerals. It is still 100% made from real, whole foods without anything artificial. Eggnog for breakfast? Yes.

Vegan Eggnog Smoothie |