I travel frequently to NYC and although I love hitting up all the new and delicious restaurants around the city, there are times when a man just wants a quick snack or to make his own meal affordably. Trader Joe’s manages to make these times a possibility with their delicious food which is priced reasonably and now there is a new location in NYC! Located at 6th Ave. and West 21st Street, it’s a frugal foodie’s dream come true right in the neighborhood (Chelsea) I’m in the most.

To give a little background, Trader Joe’s has become a kind of cult-like experience for the many people who flock to their cheerful, well-lit stores. It’s kind of the anti-Whole Foods in some ways. There is no pretension served with your produce and everything is relatively inexpensive at T.J.’s (though I love Whole Foods as well). The people who work there sport Hawaiian type shirts and are usually helpful and friendly and the biggest difference between the two grocery chains is the price point, of course.

Trader Joe’s was started in California as a quirky, neighborhood kind of store awhile back until the Albrecht family of Germany (who already owned successful supermarket chains) bought it and gradually expanded it, keeping the homey, fun vibe of the original store intact as their popularity increased, perhaps the key to their success.

Although NYC has other Trader Joe’s locations, this one was met with great fanfare. It is situated in a foodie neighborhood and will relieve some of the packed crowds at the other locations in the city. Customers who have been there are already raving about the new place’s wide aisles and great selection. I can’t wait to check it out!

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I like to have a healthy and fit body, but sometimes even I overdo it with food and drinks or neglect my workout for whatever reason. Nothing get me back to living healthily like fasting, however. Fasting kind of flushes out the toxins in your body and is a great way to cleanse your insides. Picturing eating nothing but juice and wheatgrass shots? Think again. Although juice fasting is one way to go about detoxifying the body, there are more moderate methods of fasting as well. Eating according to aruyvedic principles or simply staying from white starches, sugar, alcohol, caffeine and anything processed also works wonders for your body.

A typical juice fast entails eating no solid food, only raw fruit and veggie drinks for 1-3 days, and for the week before you embark on the fast, it’s best to avoid anything processed or too starchy/hard to digest. Stick to beans and fruits/vegetables during this phase. When you do start the actual fast, avoid using citrus fruits in your diet and make sure to drink at least 6 glasses of water a day. Try to either make fresh juice at home or buy it from a health food store freshly made. Most experts recommend having solid, organic raw fruits and vegetables in addition. Leafy greens are especially beneficial for health and should be generously included. Once you are done fasting, you may want to gradually return to normal eating habits to avoid any digestion problems. A variation of this fast includes eating one organic meal with your raw fruits and veggies daily, if this seems a bit extreme for you.

There are a few types of people who should not be trying a juice fast, however, including pregnant women, children and people with certain types of illnesses and conditions. In short, please consult your doctor before trying anything!

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People often complain that eating nutritiously, deliciously and on a budget is near impossible. With this economy, everyone is looking to save money but wants to stay healthy as well. I’ve picked up a few tips and tricks from my health-conscious pals about eating well on a dime and thought I’d share them with you… Some might seem disarmingly simple or obvious, but you’d be surprised about how much of a difference they actually make.

- Buy a combination of fresh and frozen fruits and veggies. Only buy what is in season because it is often cheaper and tastes better when buying fresh, and opt for frozen veggies during the winter months that are flash frozen (frozen at their peak of ripeness), thereby maintaining their nutrients and low cost.

-Go veggie. As I’ve discussed in other posts, not only is dining sans meat healthy for your body and mind, it’s also easier on your wallet. Delicious, easy to prepare dried and canned bean as well as whole grains, like brown rice and whole wheat pasta are inexpensive and delicious.

-Drink water. This seems like an obvious one, but those alcoholic drinks, sodas and juices add up to a good chunk of change. Not only will substituting tap water refresh your body, it’s obviously free (duh). Invest in an inexpensive Brita pitcher for safer water.

-Stay away from the processed stuff. Items that are prepared are laden with preservatives, added sugar and salt, and artifical ingredients as well as being pricey.

-Use coupons. If you don’t feel like spending your free time clipping them, sign up for a site like Shortcuts.com, which emails you coupons you would be interested in that you can print out and use at your local supermarket. Simple, thrifty and oh so easy!

-Start a garden. If you don’t exactly have a green thumb, start with growing herbs and progress onto veggies. You’ll eventually save a bundle when cooking.

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I know it probably seems like I’ve been shoving the vegan lifestyle down your throat, what with the post on BabyCakes last week and now, my post on Alicia Silverstone’s book, The Kind Diet (essentially, a vegan cookbook and diet plan). I may not have committed to this lifestyle, but I believe in helping the environment in any way possible, not to mention that living this way is great for your health and a way to spice up your diet. Vegans and vegetarians have less incidents of cancer and heart disease (two of our biggest modern day killers) than their meat-eating friends and generally, maintain a slimmer weight. Additionally, going meat and dairy-free gives you an excuse to explore different ethnic cuisines, fruits and veggies and recipes you may not have otherwise. However, you can make a difference even if you’re not a vegan by going meat and/or dairy-free for a day, week or month in an effort to lessen your “ecological footprint”. After all, meat consumption is directly linked to global warming, overexploited natural resources, deforestation, wasted land and polluted water and air.

Which leads us to the book. As an ardent activist, conservationist and, perhaps most famously, an actress, Silverstone is just the person to give her own insights as to why she lives la vida vegan. She details how she was experiencing stomach problems and overall poor health, even as a vegetarian, which prompted her switch to veganism. As a result, Silverstone started experiencing more energy, clearer skin, smoother digestion and simple weight loss. Not only does the book give excellent recipes for decadent vegan dishes, from delish appetizers to luscious desserts, it also addresses the nutritional problems many vegans face. The nice thing about the book too is that it doesn’t advocate going vegan all at once for everyone, or even totally, if that’s not your bag. You can “flirt” with veganism by eating this way some of the time and still make a difference to your body and the earth, go semi-permanent vegan or go full-force and reap all the benefits of the lifestyle.

I strongly recommend this book for carnivores and herbivores alike whether they’re looking to lose weight and increase energy, help the earth, speed up their metabolism and lessen digestion problems or prevent disease. It gives you all the tools needed to make an informed decision, without being too militant about it, and offers tasty treats that taste like the real thing. Be kind to your body and the earth and check out Alicia Silverstone’s web site, The Kind Life, purchase her book on Amazon and for more info regarding the vegetarian/vegan lifestyle go here.

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I am not a vegan (just check out my post on DBGB restaurant for proof) but I do enjoy healthy, delicious, socially conscious food. Especially when it comes to dessert. Making sweets more nutritious and all natural, yet still tasty, is a difficult task and one that Erin McKenna (holding the cupcakes in the pic below) has met head on and triumphed over.

Babycakes NYC, which I visited the other day while in the city, is a vegan and kosher organic bakery in which most of the treats are void of gluten, dairy, wheat, soy, casein, egg, and refined sugar. It might be difficult to imagine that such baked goods would be good, but they are excellent, prettily decorated and come closer to the real thing than most other vegan desserts I’ve had.

McKenna conceived the idea for Babycakes when she learned she had to start avoiding certain foods due to stomach problems. Missing her cupcakes, she started experimenting with healthier baking while working as a waitress and stylist and soon the plan for the shop was hatched. Armed with some loans and plenty of moxie, McKenna opened shop. The bakery was an almost instantaneous success and after much press, Babycakes was shipping their goods all over the country. After realizing that most of their shipped cupcakes and the like were heading towards health foods mecca, California, and L.A. in particular, McKenna decided to open a Babycakes in downtown Los Angeles, which has also been a great success.

I can vouch for the bakery after visiting their NYC location a few days ago. Babycakes is a godsend for people with food allergies, are vegan, are trying to eat healthier, are diabetic (they use natural agave nectar, which is low on the glycemic index and safe for them as a sweetener in place of sugar) or are kosher. Not only are their cupcakes and other goodies wonderful, the shop itself is very cute, with it’s bright colors, inventive front window, old-school cash register and generally nostalgic decorations. Additionally, McKenna put her stylist’s eye to good use by outfitting the girls who work behind the counter in specially made pastel, vintage-y outfits that somehow complete the picture. Throw in delicious desserts and I was sold on it. If you can’t head to either location, check out their site (which is also pink and pretty) or McKenna’s cookbook, aptly named Babycakes.

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I travel to NYC frequently on business or to visit friends and being a pretty hardcore foodie, love to visit all the different types of restaurants New York has to offer. Famed chef Daniel Boulud’s downtown restaurant, DBGB Kitchen and Bar, is one of my favorite places to eat when I visit the Big Apple. Described by it’s web site as “where the French brasserie meets the American tavern”, it is a delicious and one of a kind addition to the downtown food scene. The 14 varieties of house-made sausage are mouth-watering (I can vouch for this) but if exotic savory sausage isn’t your thing, there are also burgers, seafood and seasonal French cuisine available. 22 craft beers on tap and affordable wine are some of the other pluses at this modern but cozy restaurant. Dessert specialties include yummy crepes, souffles, and ice cream sundaes and there is a menu of small ‘bar bites’  and an occasional prixe fixe menu as well.

The interior design of DBGB is as sleek and accessible as it’s menu and is inspired by the neighborhood it’s located in. The Bowery is known as the city’s industrial restaurant supply hood so the stocked shelves in DBGB are plainly visible with copper cookware and dry goods. The partially open kitchen is not only a nod to this area, but emits a warm and homey vibe. Boulud’s favorite culinary quotes are scrawled on the mirrored walls, giving you something to ponder as you chow down on delicious food. DBGB’s overall design and feel is minimal, yet with an elaborate history behind it. It is both an homage to the past and tradition, but with a contemporary spin that is definitely worth checking out.

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Some things just seem to go seamlessly together. Peanut butter and jelly and bread and butter, for instance, while other tasty combinations are less obvious. Although the pairing of salty and sweet flavors has been around for awhile, it’s only in the past few years that sweet caramel and fancy salt have become a common and delicious duo. Originating in select Parisian (mostly in the Brittany region) pastry shops years ago, the unlikely combo has become a frequent sight in our top restaurants and chicest eateries. President Obama is reportedly even a fan of dark chocolate sprinkled with smoked sea salt. Additionally, the food fad has been featured prominently in gourmet magazines and food shows and was soon destined to hit the mainstream.

The salted caramel trend is now reaching the mass global market as well, with ice cream fave Haagen Dazs introducing a reserve brand of salted caramel ice cream and Starbucks selling salted caramel hot chocolate (pictured in the collage). The trend owes a debt to the popular Latin dessert, dulce de leche, or caramel made from cooked milk, and America’s longstanding affair for salty-sweet flavors.

The types of salt used in these heavenly confections is often the typical French fleur de sel, sea salt from the Maldon marshes in England, or Hawaiian red salt. Click here for a yummy recipe for chocolate cake with salted caramel frosting.

Happy eating!



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