I don't think I've yet made it explicit on this space that I'm participating in Project Food Blog 2010. Hosted by Foodbuzz, it's a challenge with almost two-thousand participants to find our Next Food Blog Star. This is my first entry for the contest, a sort of tribute to everything I know and love about blogging and an attempt to explain to you why I have what it takes to win the title. Bear with me for a short while, and hopefully by the end of this narrative I'll have you convinced.

When faced with the question, Why are you the next superstar?, my first reaction might be to show you my best and biggest smile, throw my hands in the air, strike a pose and proclaim, Because I AM! But after noticing the blank stares and furrowed brows of my intended audience, I may lower into a cross-legged seat, sit on my hands and think about it more, because this question is multifaceted and much too large to answer in one simple sentence. Therefore, I'm going to start with the basics. Why do I blog? What defines me as a blogger? I'll attempt to keep this as uncomplicated as possible, for the sake of your delicate attention span. Of course, I could go into how I love making connections with strangers from all over the world, how I love a good challenge, how I believe in myself, how I will ruthlessly pursue self-improvement until I succeed, how I'm ignited by the unfamiliar... the list goes on. These statements are all legitimate and very true. But they are not what defines me, what makes me stand out, what makes The Chocolate Fig a blog you won't find duplicated. My prediction is that these are the statements we're going to find duplicated, and I don't want to risk repeating what you've heard before.

It has taken me weeks to figure out how to sum up The Chocolate Fig in a few words, hence this submission being dangerously close to the deadline, but here we go. I blog because I want to encourage your confidence in healthy cooking and baking. I want to show you all that it is really not as hard as it seems. If I can do it, believe me- everyone can. Moreover, I want to make you laugh. And smile. I want to inspire you. I want to make you feel good about being unsure! Take it from me, it's a ton of fun to have absolutely no idea what you're doing while you're in the middle of doing it. I want you to feel welcome here, to feel at home, to feel like this is a good place to be for a little food-obsession fix.

Sure, I really enjoy reading about what professional chefs manage to create out of thin air and what the most pristine restaurant reviewers have to say about trends in Foie Gras. But let's be honest, only a small amount of food bloggers can relate to this level of skill and prestige. What I think the blog world needs is someone who everyone can relate to. Someone who can let her taste buds and lust for flavor guide every single decision regardless of know-how, skill and training (or lackthereof). Someone who can laugh at herself, who isn't afraid to ask for advice, who values the experience over the end result. When it really boils down (no pun intended), I love creating. Via The Chocolate Fig, my goal is to continue creating an organic environment for personal growth, for me as well as you. It's also to keep us all entertained, keep us laughing, keep us nodding our heads at the computer screen saying, Yeah girl, I know. I've been there. I hear you. That looks delicious, by the way. I want you here with me when I unsuccessfully replace spelt flour for all-purpose, having forgotten to adjust the liquid amounts. I want your input when I slave over Millet Risotto, disappointed that the inventive idea in my head did not play out as expected. I'm no nutritionist, I'm no chef, I'm no professional certified anything. What I value most is health, flavor, and a balanced gastronomic experience. Not only will you find simple and wholesome salads, you'll also find a particular Pineapple Upside-Down Cake that breaks all the rules. Nothing is off limits!

Finally, I want to provide you with some of the tools necessary to live Nourished Lives. As we embark on this adventure, remember that I'm learning along with you. I guess if a definition is what we're after, I'm defined by my curiosity. So... have I convinced you that, when I throw my hands in the air and flash my pearly whites and sing a song and dance a jig and tell you that I AM THE NEXT FOOD BLOG STAR, I really, really mean it? I hope so. But just in case you need another reason, here I am singing to my salad. This is a little unbecoming... but I like you, and I trust you won't judge me. Thanks.

Lately, I've been a little desperate. Desperate for a clear head. Desperate for energy. Desperate for muscles that don't complain the minute I start my running watch. Desperate for more time to blog. Desperate for  more sleep and less stress. Desperate for easier mornings.

Don't get me wrong, I am really grateful for absolutely every part of my life. Yes, every last one of the aforementioned barriers to my happiness is part of a larger picture. That picture, my existence, is pretty great. I mean- I'm getting an education. I have a supportive family that I can't imagine a day without. I have the kindest friends in the world. I have access to fresh, wholesome food and clean water on a daily basis. I have a body that can run, jump, swim, hike, and do anything I ask of it. So what do I really have to complain about? I've come to the conclusion that if I can take one of my hurdles and lower it slightly, the way that I'm feeling might change a bit too. I hope. I really hope. The question: Simplify my mornings. How can I sleep a little more and still be out the door by 6:40 am? The answer: Muffins! Luckily, I really like baking. Even luckier, I really like baking muffins. The challenge: bake breakfast into a muffin. I firmly believe that every meal should be enjoyed, savored, in a seated position and not rushed. But please, just this once, let it be something I can grab, sit, eat, and go. As it turns out, this isn't so hard to do.

Coconut Blueberry Nut Butter Muffins

-Inspired by Oh She Glows- 1 cup whole grain spelt flour 3/4 cup whole wheat flour 1/4 tsp. salt 1 tsp. ground cinnamon 1/2 cup shredded coconut 1/4 cup ground flaxseed 1 tsp. baking soda 1/2 tsp. baking powder 1/3 cup honey 1 tsp. vanilla extract 1 1/4 cup coconut milk 2 Tbsp cashew butter 3 Tbsp almond butter 1 egg 1 cup blueberries, frozen or fresh Directions: Preheat oven to 375. Grease a muffin tin with coconut oil or line with paper liners and set aside. Combine dry ingredients (flours, salt, cinnamon, coconut, flax, baking soda, and baking powder) thoroughly in a large bowl. In a microwave-safe bowl, heat honey and nut butters for two 20-second intervals to soften. Stir! Let cool for a sec. Add the egg, vanilla and coconut milk and whisk thoroughly to incorporate. Add wet ingredients to dry and stir to combine. Add blueberries and stir gently, being careful not to overmix. Pour into muffin tin and bake for 20-25 minutes, until a tester comes out clean. Let cool and then remove to a rack.

Please enjoy these as much as I do. They're not very sweet, so replace the honey with sugar if you prefer. Let them soothe you in times of stress, gently quell your hunger pangs around 3 o'clock, or nourish your empty morning belly. Here's to simplicity, if only in theory.

I cannot explain my appreciation for backyard fruit trees. The taste of fresh, plump jewels straight from nature is a hard thing to describe. That first heavenly bite into the soft flesh, with juices running down your chin... is a sight to behold. When I left home for the long weekend,  our current bounty was not yet ripe. I wonder what will greet us upon our return! Impatiently waiting for my FIGS...

Almost perfect pears...

They've got a little suntan!

Fall is coming, and so is our fruit. The only challenge will be deciding what to make with this batch of nature's bounty. I'm thinking breads, tarts, cakes, salads... the possibilities are endless. Of course, you'll get to be a part of the adventure. Stay tuned for Fall Fruit Fun, and have a lovely Labor Day!

A simple ingredients list for a simple meal on a simple Saturday night. Pistachio & Cherry Salad: spinach, cherries, pistachios, green beans, avocado with a dijon-balsamic vinaigrette.

To serve 4 people, I used about 4 cups spinach, 2 cups cherries, 1/2 cup shelled pistachios, a large handful of green beans and 1/2 avocado.

Directions: Wash and dry all produce. Halve and pit cherries, stem and chop the green beans, and slice the avocado. Combine in a large salad bowl with spinach and pistachios.

Dijon-Balsamic vinaigrette: This is perhaps my favorite salad dressing of all time. I don't know any measurements, because I prefer to use guesstimates. Fiddle with the quantities and figure out what works for you. 2 parts olive oil to 1 part balsamic vinegar, 1 Tbsp Dijon mustard, ground black pepper, a little honey and a little sesame oil. Into a small sealable container and shake-shake-shake.

Sesame-crusted Salmon: I saw Rachel Ray do something similar with scallops on TV a few weeks ago, and I've been thinking about it ever since. She seared them in a skillet, but I baked the salmon and it developed a really nice golden crust. To serve 4 people, use 4 7-ounce fillets of salmon, 2 cloves garlic, 4 green onions, lots of sesame seeds and a bit of olive oil.

Directions: Preheat oven to 400 degrees. Remove the skin of your fish and cut into medium-sized chunks. Toss in a bowl with a few tablespoons of olive oil to lightly coat. Mince garlic and chop the green onions. Combine in a shallow dish with about 1/4 cup sesame seeds. Roll salmon pieces in sesame mixture on all sides and place in a baking dish lined with tinfoil. Bake for 12 minutes, then switch to the Broil setting and cook another 3-4 minutes, until lightly browned and bubbly. When ready to serve, drizzle with sesame oil.

As the seasons slooowly begin to turn, I find myself wanting to eat outside in the evening heat more and more. I'm one of those people who grasps tightly to something the moment I feel it starting to leave. I don't let go easily, and Summer is no exception. I plan to enjoy it 'til its last warm breath!

But then it will be Fall, and I will have every excuse to throw myself even further into spiced baked goods. You have this to look forward to in the coming months :)

This is the last of my three-part apple post. See part one here, and part two here!

Let me start by saying that I love desserts that have anything to do with apples. When I began to rebel against traditional birthday cake as a kid, the first confection I requested was homemade apple pie. There's something about the combination of tender apples with warm and spicy cinnamon, swimming in their own syrupy juices and tucked into a flaky crust. Holy, I say. The crisp I'm about to share with you is slightly different, however. As you know, I'm a fan of putting a healthy spin on things and trying new combinations. In fact, now that I think about it, I don't think I've ever made the same thing twice. Everything comes out different every single time, simply because I always manage to find some random ingredient to throw in or some new technique to try. I might have fibbed a little right then. I may have made my Jalapeno Cheddar Cornbread exactly as I wrote it. My friends, I guess there are some things you just shouldn't mess with. Apple crisp is not one of them. It can be made better, much better, and I'm about to tell you how. This crisp has a tart crust made from almonds and pecans. It has a crumble topping that uses Greek yogurt. Yep, yogurt in crumble topping. It has minimal sugar, no butter and plenty of great spice. It's magical! Let's begin! Start by grinding 1 cup each of almonds and pecans in a food processor to make a coarse flour. Be careful not to process too long, or you may end up with nut butter.

Take 1 1/2 cups of your almond/pecan meal and place in a bowl with 1/4 cup olive oil and 1/8 cup softened coconut oil. Then add 1/3 plus 1/6 cup brown sugar, 1/2 teaspoon vanilla extract, and a few shakes of cinnamon. Mix it all together to form a sticky dough. Grease a 9-inch pie plate with coconut oil and press the crust into it, like so:

Bake at 350 degrees for 20 minutes, then allow to cool completely before filling.

For the filling, peel and chop 2-3 apples, depending on size. The ones I used were quite large, so I only needed 2. Combine in a bowl with 1/4 cup sugar and 1 Tbsp plus 1 teaspoon cornstarch. Set aside while you make the crumble topping.

For the crumble, combine 3/4 cup rolled oats, 3/4 cup of the nut flour you just made, 1/2 teaspoon cinnamon, a pinch of salt, 1/3 cup melted coconut oil, and 1/3 cup Greek yogurt. Mix well.

Once your crust is pretty much cooled, fill it with the apple mixture and make sure to scrape all the juices in there. Sprinkle the crumble topping evenly over the top. You may have to use your hands, like I did, because it's a little dense.

Bake at 400 degrees for 25 minutes, until golden on top. The edges of the tart crust may burn slightly, but don't worry. You can easily remove the burned parts. Let cool slightly, if you can wait that long, and then serve. It would probably be fantastic with a scoop or two of Vanilla Island Coconut Bliss ice cream! I'm obsessed with this stuff at the moment.

Apple Crisp with Almond & Pecan Crust

1 1/2 cups almond/pecan meal, or any nut meal you prefer 1/4 cup olive oil 1/8 cup coconut oil, softened 1/3 + 1/6 cup brown sugar 1/2 tsp. vanilla extract a few shakes of cinnamon Directions for crust: Combine all ingredients above to form a sticky dough. Press into a 9-inch pie plate greased with coconut oil. Bake at 350 degrees for 20 minutes, and allow to cool completely. 2-3 sweet apples, peeled and chopped 1/4 cup brown sugar 1 Tbsp + 1 tsp. cornstarch 3/4 cup rolled oats 3/4 cup almond/pecan meal 1/2 tsp. cinnamon pinch of salt 1/3 cup coconut oil, melted 1/3 cup nonfat plain Greek yogurt Directions for filling and crumble: Combine apples with brown sugar and cornstarch. Toss to evenly coat, and set aside. Combine oats, nut meal, cinnamon, salt, coconut oil, and yogurt. Mix thoroughly. Once the tart crust has cooled, pour in the apple mixture. Sprinkle the crumble evenly over the top. Bake at 400 degrees for 25 minutes, until golden. Slightly cool, and serve! Yield: About 6-8 servings.

What's your favorite birthday dessert, cake or not?