I’m a food writer and gluten-free chef who's all about finding the middle ground between health and hedonism. This is where I share my healthy comfort food and tips on living a more balanced life beyond what's on your plate.
The Wellness Project is a year-long blog series and forthcoming memoir (PK Books/Random House, 2017!) about how to find the balance between health and hedonism.
These buckwheat crepes stuffed with ricotta and served with a tomato compote make a great gluten-free brunch dish. Get the recipe over of the Food & Wine website here.
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