Archive for September, 2013

Apple, Blueberry, Pumpkin Protein Muffins

September 24, 2013

A satiating, fiber-full, antioxidant-ridden, mouthwatering breakfast is my idea of something to accompany coffee. So here is a muffin that fits the bill. It not only contains all the fruits (apples, blueberries) and vegetables (pumpkin) your RDA can hold, but a protein boost in the form of sunflower seed butter that adds a moistness and creamy nuttiness that is out-of-this world. So without further adieu, I will give you this recipe so you can say “good morning!” and mean it.IMG_0324


Makes 12 standard size muffins



Must Have

12 standard-size paper baking cups

2 cups all-purpose gluten-free flour

2 teaspoons sodium-free baking powder

1 teaspoon ginger powder

1 teaspoon baking soda

1 teaspoon cinnamon powder

½ teaspoon guar gum

¼ teaspoon fine sea salt

¼ cup grapeseed oil

¼ cup coconut nectar

2 tablespoons sunflower seed butter

2 tablespoons pumpkin puree

¼ teaspoon stevia powder

¾ cup unsweetened plain coconut milk

½ cup fresh or frozen blueberries, plus 2 tablespoons for topping

½ cup fresh apples, cut into ¼-inch dice, plus 2 tablespoons for topping


Must Do

Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper baking cups.

Whisk together the flour, baking powder, ginger, baking soda, cinnamon, guar gum and salt in a large bowl. Make a well in the middle.

Add the grapeseed oil, coconut nectar, sunflower seed butter, pumpkin puree and stevia and stir to combine. Add the coconut milk and mango blueberries and apples and stir until the liquid is absorbed and the batter is smooth.

Spoon the batter into the prepared muffin tin, dividing it evenly. Each cup should be about two-thirds full. Top each with a sprinkling of the blueberries and diced apple.

Bake the muffins for 18 to 20 minutes, or until they are a light golden brown and bounce back slightly to the touch. Rotate the muffin tin from front to back halfway through baking.

Transfer the muffin tin to a wire rack and let sit for 10 minutes before removing the muffins to cool completely.

Keep in an airtight container for up to 3 days, or wrap and freeze for up to 3 months.

IT’S BORN! Is It a Girl Or a Boy? It’s a BOOK!

September 17, 2013

Unmatchable Matcha Green Teenies

Unmatchable Matcha Green Teenies


Potato Pizza Wheels

Potato Pizza Wheels

Debbie, Sue and Pam busy making mini-bagels.

Debbie's son, Shahn, chowing down Cosmic Chocolate Chip Cookies

Debbie’s son, Shahn, chowing down Cosmic Chocolate Chip Cookies

When I was pregnant with my son a mere 5 years ago, I thought the 9 months would never end. The waiting to see what he would look like, sound like (scream like is more accurate) and act like was anticipation overload.

I didn’t know then that the wait to see my book be bound and delivered to my doorstep would be an even more drawn out and laborious process.

I am happy to report the book and mother are doing fine and Sweet Debbie’s Organic Treats weighs 15.2 ounces and is 5.4 x 8.3 inches. What a healthy book!

And that was the point of the whole process. You see, I wanted to write down all my healthy and mouth-watering recipes so that you could make Sweet Debbie’s treats at home and not have to wait for me to make them for you.

If your princess wants to have a girly girl Jasmine party, or whomever the latest cool royal highness is these days, you can serve her and her little friends my easily hand-held out-of-this-world divine Unmatchable Matcha Green Teenies.

And as you can see here, my son cannot just have one Cosmic Chocolate Chip cookie – he has to have two simultaneously and shove them in his cute little mouth all at once.

But wait, theres more! I have also included savory recipes as well, such as my Potato Pizza Wheels which will create another gold rush straight to your door when neighbors smell the oregano, sauce and garlic emanating from your windows.

And finally, I’d like to introduce you to my “gals” and me, busy bees that we are, making gluten-free mini bagels at the moment. Please open to our page and we’ll be happy to say “hi”.

So here it is folks. I think the year and a half wait was worth it. But you can order now and get it in just about a month’s time at Amazon, Barnes and Noble and Indiebound.

If you pre-order between now and September 23rd you will receive a FREE 1 lb. bag of Sweet Debbie’s Organic All-Purpose, Gluten-Free Flour Mix so you can start baking right away when the book arrives. Just please e-mail a copy of your receipt to

Looking forward to seeing you all when you turn to page 112 and I can stop making mini bagels and shake your hand. But then I’ll have to wash up all over again, so we’ll do an air shake. How’s that? Either way I can’t wait to see you!


JJ Virgin Makes My Day

September 16, 2013


I was invited by New York Times bestselling author of The Virgin Diet, JJ Virgin, to participate in the launch of her new book The Virgin Cookbook, coming out February, 2014, by doing a demo video with her.

I was very honored to do this video because JJ’s philosophy about food is very similar to mine. She talks about the 7 foods that are usually the culprits for people’s intolerances. I speak about the 8 top allergens to which children are usually prone to have anaphylactic reactions. Guess what? JJ’s list of 7 foods and my 8 foods are just about the same! I wonder if this is a coincidence?

It seems eliminating dairy, egg, refined sugar, wheat, peanuts, corn, soy from you diet is a very good thing according to JJ. These foods are responsible for making us bloated, gassy, fatigued, inflamed and a host of many other attractive adjectives. When people eliminate these items one by one or all together from their diet they lose weight, feel better and more energized and don’t get sick as much.

It is these same foods to which 6 million children in the United States alone are allergic and can have fatal reactions in some instances. What is up with that? There is something very wrong when a child’s body cannot handle something that is edible to most of the population. It speaks to the contamination in our food supply chain, the GMO’s that are lurking in our produce and elsewhere and to a whole slew of unknowns that allergists and researchers are still trying to pinpoint. It’s a scary situation at best.

It is good to know that people like JJ are bringing these issues to the forefront of our collective conscience and helping people every day to be healthier and wiser about what goes into their bodies.

I look forward to the video coming out in February where you can see how we made Sweet Debbie’s Sweet Cranberry Hemp Bars. JJ gave them a thumbs up. You’ll have to let me know what you think.


It’s A Schmal World After All

September 7, 2013


Sitting in the front row at my class in the midtown Manhattan Whole Foods Market a few weeks ago, there were three twenty-something young women from Germany. They spoke ‘nichts’  English yet they understood my class completely. (The interglot translation dictionary app on one of the girl’s i-phones helped).

We bonded through a shared experience of food allergies and eating sweets. Although, one of the girls couldn’t even eat the Chocoholic Cupcakes I demonstrated that day, since, in addition to a smorgasbord of 13 allergies, she is also allergic to chocolate, a key ingredient in chocolate cupcakes.

But she and her friends sat and smiled intently while watching as I poured, sifted, mixed and measured. I learned that they each had significant careers in engineering, teaching, and fashion design and had come to New York City on vacation.

I thought about my 5-year-old son whose allergies rival that of the German girl with the baker’s dozen of food allergies and how scared I would be if he traveled the world with his friends, navigating the dicey waters of cross-contamination and possible hidden allergens in his Wiener Schnitzel. Heck, when I give him a pretzel from a new company I only let him take a taste and make him wait a half hour before taking the next bite. That’s how neurotic I am when it comes to his allergies.

I admired the food-allergic girl’s courage and strength for what must be very difficult situations in restaurants, bars, and even coffee shops. How do you really know if the food preparer didn’t just touch a hunk of cheese or eat a handful of nuts before plating your dish. You don’t. You just make your case to the manager before you order and hope that the communication to the kitchen help is clear and understood because your or your child’s life is in their hands.

Thank goodness I’ve drilled into my son the need for him to be his own advocate. I didn’t even let him go to pre-school until he could say “I can’t have that” when offered something on his long list of food allergies. I made a delivery to a customer once, and my customer’s baby offered my son a teething cracker. My son, the radical crusader for his own cause, yelled at the poor and uncomprehending 11-month old boy, “I CAN’T HAVE THAT, I HAVE FOOD ALLERGIES!”.

I knew then I had done my job as a food allergy mama. I just hope my son can learn that line in 6,000 different languages one day. I’m sure his interglot dictionary app will be willing to help.