I’d always fantasized about sitting shotgun in a classic convertible, breezing through the streets, hair secured beneath a silk scarf and sunglasses shielding my eyes. Imagine my delight, then, when not only did I fulfill said fantasy, but I also began dating a quintessential car guy. From days at the exclusive luxury car club to the countless occasions when we took this or that set of fancy wheels for a ride, my memories of the open road are vivid.

A Thrill Ride
One of my favorite outings entailed a mini trip we took to The Cloisters. We sped along Manhattan’s West Side Highway in a 1955 Porsche 356 Speedster, top down, music blaring. Because the sky looked ominous, we wore rain gear, prepared to take on the elements. Upon reaching our destination, we spontaneously opted to skip the artwork and instead create some of our own. We launched into a candid, dreary-day photo shoot. It was so much fun – me in my Hunter Boots, he holding an umbrella whilst balancing the camera. A shot I particularly adore is one where we captured the reflection of our feet, pointed towards each another, in a hubcap. To this day I can’t deny it was one of the most imaginative and romantic afternoons I’ve ever experienced.

Beyond Point A-to-Point B
This special time in my life taught me that it’s the journey – and companionship – that matters most, not necessarily where – or what – you park, so to speak.

I loved motoring moments with my boyfriend, especially when he was scooping me up from an event in a 1969 Jaguar E-Type. I am thankful I had an opportunity to zoom about in Lamborghinis, Ferraris, Maseratis and other finely crafted transportation. But it was the exhilarating feeling that left an impression, not the make or model. What’s the coolest car you’ve ever been in?

I should rephrase the title of this post to Treat Yourself…because that’s just what you’re doing when you branch out and do something new. The exact same mentality must be applied to cooking. Embracing challenges is a tenet I like to live by and preparing delicious, nutritious and nuanced dishes is no exception. I am pleased to announce that I have a comfortably sized space in which to perform said culinary acts, but I wasn’t always so spoiled; rental after rental I was cursed with the most cramped of kitchens. No longer. My Chelsea studio is snug, but I have a generous countertop. This is, as they say, where it all goes down.

Imitation leads to Inspiration
As a vegan, I’ve taken every opportunity to expose my palate to a wide range of flavors, textures and ingredients, opening my mind – and mouth – to a whole new menu. From obscure plants to protein-rich grains, foreign spices to mock meats, if it’s animal-friendly it’s inspiring.

What I like doing more than anything else is imitating meals I order out by replicating them at home.

Whether it’s a beet salad or dairy-free Caesar dressing, everything I enjoy eating at a restaurant is subject to interpretation and fair game for reproduction. I’ve spent hours peeling, dicing and marinating beets, experimented endlessly with tofu and seasonings; blending, tasting and blending again. It’s trial and error a lot of the time, but I’ve found more success and personal satisfaction than I have failure and disappointment. I often follow cookbooks, mixing in my own spin, taking pleasure in the process and pride in the product. From mushroom stroganoff to chocolate peanut butter cups, tangy Thai to a perfected vegan version of shrimp scampi, my man and I make time to have a blast at dinnertime.

TLC for Your Taste Buds
Regardless the breadth of your kitchen, it can still have depth as far as creative cuisine is concerned. So, why wait? Pull out your favorite apron and harness the Julia Child within. Better yet, channel your own inner foodie. Preferably plant-based, local and organic of course!

There’s nothing like boarding a finely crafted sailboat manned by a longtime friend.

This is especially true if your friend, like mine, is an experienced captain. I feel lucky to have done this very thing on a number of occasions, frequently inviting fellow friends to join in the fulfilling thrill that is sailing. Some folks are more for motorboats, but I myself am all about wind power. (You can guess where I stand on wind turbines, too.)

Green energy aside, there’s something about taking the reigns on the open water, working with, rather than against, Mother Nature. While I’m no pro, I can appreciate its art and love introducing novices to the sport.

A New and Different Viewpoint
I grew up taking sailing lessons. Every summer as a child I’d spend four days a week in Door County, Wisconsin, learning to tie knots, tack and survive capsizing, among other things. Though the skills didn’t stick, the bonds did; I moved to New York in 2006 and reconnected with a former mate who took his nautical talents across the country. Now he earns a living instructing the sailing-challenged of NYC. On nice evenings we’ll get together and share in aqua adventures after dark. The best is when we catch the sunset, watching the city lights grow more pronounced as nightfall blankets the island. An especially memorable sail entailed stumbling upon a fireworks show within the same frame as the Statue of Liberty. That made for some spectacular photo ops.

A Simple Tale of a Simple Sail
A satisfactory sail need not be all bells and whistles; it’s enough to make wakes across the Hudson or East River. While this old chum of mine also hosted me at a Florida Keys resort for a long weekend one winter (where dolphins swam and leaped alongside us) I am more than content to sail local. Why not? I love a tropical vacation as much as the next Manhattanite, but it’s tough to beat beauty in your own backyard. And, to me, that’s just what The Big Apple’s surrounding waters are – an accessible playground for water enthusiasts like me.

Ever since I was a teenager, growing up in the Midwest, I’ve felt the allure of New York City. Upon arrival, I moved around – from Brooklyn to the Upper East Side and from the Upper East Side to Chelsea, where I currently reside. However, despite my fervent affection for The City That Never Sleeps, she can be a bit overbearing at times. Once in a while, even I need to wean myself from her hold, adopting the theory, at least temporarily, that absence makes the heart grow fonder.

That’s where Vermont enters the picture.

A Healthy Dose of Something Different
Fortunately for me and my travel companion Mark, a longtime family friend lives high in the hills amid the trees of a little-known town called Rochester. Our host, now in his mid sixties, happily opens his home to a rotating roster of guests. Obviously well liked, it doesn’t hurt that he lives minimally, surrounded by acre upon acre of private land. In the winter, all is blanketed in snow, the days short but active, filled with snowshoeing and cross-country skiing. Once the sun sets, his woodburning stove warms my soul and frozen toes as I read by the fire. After unwinding, together we prepare an East Indian dish or other veggie-friendly ethnic cuisine, inspired by his extensive work abroad. In the summer we hike, swing in his hammock and close our eyes while taking in the sounds of nature: a nearby brook and conversational crickets. To combat the heat, we jump into his oversized pond, complete with diving board, splashing like kids. Some nights, we’ll even camp out in the yard, counting the endless stars.

Inspiration Outside the Everyday
I try to visit my version of Vermont at least twice a year for three nights. Given the extensive rail ride, the escape necessitates an additional day or two off for adequate decompression. Once we board the train back to Penn Station, though, my heart lifts in anticipation of returning to my own home. Regardless the direction I’m headed, I’m always looking forward.

What are whole grains and why are they better for you? Here’s a hint: If it’s white, some of the natural goodness has been taken out. From brown rice to golden quinoa and whole-wheat bread, whole grains are less processed and more nutritious. Plus, all that natural fiber makes them very filling and the flavors are delicious. Eating more whole-grain goodness is easy, too. Here’s how I do it every day.

Brown rice
Converting brown rice to white destroys 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, half of the manganese and phosphorus, 60% of the iron, and all of the dietary fiber and essential fatty acids. Need I say more? Prepare and enjoy brown rice the same way you do white. Kids love it warm with vanilla soymilk and cinnamon in the morning!

Quinoa
This amino-acid-rich seed has a fluffy, crunchy texture and a nutty flavor. Quinoa is a complete protein, which makes it an A+ accompaniment to any dish. Prepare it the same way you would rice and serve with veggies, or toss it with almonds, peas and raisins.

Whole wheat
When wheat is processed into white flour, it has to be “enriched” to add the nutrients back in. Why not just eat it in its nutritious natural state to begin with? It’s getting easier to find bread, pasta and even cookies made with whole-wheat flour, and kids don’t even notice the difference.

Spelt
This ancient grain is becoming quite common because many people who can’t tolerate wheat can eat spelt. Spelt offers more nutritional value than wheat, making it a smart choice even if everybody in your family is wheat tolerant. The “berries” need to be soaked overnight before cooking, so for me, the easiest way to eat more of this wondergrain is to buy spelt flour and use it when baking. I also love spelt pasta with olives, tomatoes and feta cheese.

It’s as simple as this: Garden-fresh fruits and veggies are tastier and healthier. What’s not so simple is gardening, at least for me! I shop my farmers market every week to see what’s growing right now, but even if you don’t have access to a local market, you can still enjoy seasonal picks. Here’s a list of my family’s favorite summer bounties. Your supermarket should be brimming with them right about now.

Beets
These deep-red beauties provide antioxidant, anti-inflammatory and detoxification support and they’re a cinch to prepare. Cut them into quarters (without removing the skin) and steam. I love them with feta cheese, walnuts and balsamic vinegar sprinkled on top.

Corn
What food is more synonymous with summer than freshly picked corn on the cob? Packed with antioxidants, whole-grain fiber and vitamin C, corn is a tasty barbeque pick that kids go crazy over. Remove husks and grill for crunchier, blackened cobs or wrap in tin foil to keep moist.

Peaches
I find nothing more delectable than a summer peach. High in fiber, vitamins A and C, niacin and potassium, ripen to perfection by placing them stem-side down on a linen napkin in a cool place. When the flesh by the stem is pressed down a bit from the softening of the ripening fruit, slice and serve with vanilla-bean ice cream and freshly ground cinnamon.

Summer squash

Unlike winter squash, its summer sister can’t be stored for long periods of time—all the more reason to eat it now. The delicate flavor makes this veggie very child-friendly, and the beta-carotene, vitamin C and zinc make me love it, too. Sauté slices in vegetable broth and then sprinkle with olive oil and salt. Delicious! My kids also love raw, crunchy slices on their sandwiches.

It seems that every member of my family, including myself, is always eating on the go. My family grabs breakfast and rushes out the door; I pack to-go school lunches, and consider myself lucky if I can steal a half hour for lunch at the office most days. While rushed eating definitely isn’t ideal, smart, healthy options can make even the quickest meal nutritious. Here’s how I do it.

Breakfast Grabs

Every Sunday, I slice up a big bowl of fresh fruit salad. This way, anyone who swings by my place can have a quick bowl of fruit (and fiber) morning, noon or night. I also keep a loaf of whole-wheat bread, plus natural jam and peanut butter by the toaster, and I always have a half-dozen hard-boiled eggs in the fridge for quick A.M. protein.

Brown Bagging It
I’m really into whole grains, so for lunch sandwiches, I start with whole-wheat bread. Then I’ll top with lunchmeat and lots of veggies, and my secret is to slice the whole into finger-sized pieces for inspired nibbling. I also add unsalted almonds to their lunches for extra protein, and I always include a healthy dessert. (Just in case that’s all kids are in the mood for, at least they’ll eat something.)

Me To Go
I bring my lunch to the office, plus I travel frequently, so I’ve become a pro at packing healthy meals for myself. I’ll cook a few chicken breasts on Sunday night and slice on top of a salad throughout the week. I also love tuna and apples on my salad, and marinated tofu. No matter what I put into my greens, I always put on my homemade dressing. This way I know what’s in it. My favorite recipe is so simple, I can even make it while traveling. Just mix together two tablespoons olive oil, one tablespoon fresh lemon juice, and one minced garlic clove.

What’s your favorite to-go snack?

Ocean liners have long carried an air of sophistication. Sure, there are the Carnival Cruise Lines of the world, attracting raucous singles with their party-animal nature, but class is still afloat in our open waters. Namely, Cunard. Admittedly I am a fan of the brand. And there’s nothing I cherish more than taking a much-needed siesta away from the day-to-day, particularly when it involves ditching dry land. Thanks to my lovely mother, I had the pleasure of experiencing such a crossing firsthand.

Bon Voyage

On a serene Manhattan evening last May we set sail for Southampton aboard the Queen Mary 2. From our stateroom balcony we peered out at New York City’s West side, enjoying fresh strawberries and sipping champagne. We toasted to being at sea for a week, waving goodbye to city living. I couldn’t have been more thrilled to escape my metropolis, eager to explore the vessel’s amenities and, more importantly, unwind on her grand decks, reading and relaxing. Talk about the ultimate me time.

Old Soul

At my age, I prefer to curl up with a book than drink all night with my peers. The bar scene doesn’t suit, though a nice restaurant or quaint coffee shop I appreciate. The QM2 fit me to a tee. I woke when I wanted and bundled up before settling on a beach chair, novel in hand. An Atlantic crossing is a different breed of boat ride, to put it mildly. Instead of oiled up, bikini-clad sorority types, I was surrounded by civilized adult couples, draped in towels to shield the wind. This isn’t a get-tan trip. For me, it was all about acknowledging life’s enriching gifts. It was just what the discerning doctor ordered.

Fitness Fiend Meets Food Fan

I forewent the suite of services offered at the onboard Canyon Ranch Spa, but visited the gym regularly. The most spectacular aspect of the voyage was jogging laps around the main deck at sunset. The feeling of running with, then against the waves, watching the orange, peach and pink reflect on the water, made me elated. It was literally transformative. Needless to say, it was something I looked forward to daily. As for meals, they were delicious. I opted for vegan dishes, indulging in cuisine that pleased my palate and comforted my conscience.

Happy Medium to Stay Sane

I love my life in the Big Apple, where I write, report and retire to my rooftop whenever possible. But one must exhale once in a while and embrace a break. Disappear for a few days and practice self help. Though I was on vacation, I maintained a healthy diet and exercise routine. I read and slept and read some more. I caught up and allowed myself to let go of ordinary stresses. At least for seven days. It was wonderful. What would your fantasy trip look like?

I like to expand my horizons in the kitchen by cooking with surprising and unusual ingredients. You should have seen the neighborhood kids’ reactions when I whipped up my first bowl of purple mashed potatoes! Now they’re a favorite for dinner. Here are a few of the top ingredients I think everybody should try, and some ideas on how to cook with them.

Purple Potatoes

Besides their ink-colored skin and flesh, purple potatoes are rich in the antioxidant anthocyanin, which is usually found in blue, red, and purple produce and known for its immune-boosting abilities. They’re beautiful and healthy, so let’s get cooking with them. Bake and serve with butter for a creative starch your kids will love, or even better, mash them up for a colorful twist on a traditional favorite.

Rainbow Carrots

What’s up, doc? The health of your family when you get them to eat more carrots, that’s what. Purple, red, and yellow carrots are just as, if not more, packed with nutrients than their traditional orange counterparts, and believe me, your family will want to eat them. Steam a colorful mix and serve with olive oil and salt, or wrap in tinfoil with a couple tablespoons of orange juice and a little honey and toss on the grill.

Quinoa

Chances are you’ve heard of this ancient grain before, and maybe even tried it—but I’m just going to reiterate how delicious quinoa is, and how good it is for you. Quinoa is a complete protein, plus it has a nutty flavor that can really kick up your dish. Preparing quinoa is easy, too. Just make it like rice: Bring two cups of water and one cup quinoa to a boil, cover, and simmer for 15 minutes or until the germ has a tiny curl to it. You can make it in a rice cooker, too!

What uncommon ingredient inspires you to go outside of your comfort zone?

Most people love summer for the beach-bound weekends. For me, the best thing about the sunny season is the abundance of fresh fruit. Strawberries, raspberries, watermelon, ‘grapes – sweet’, juicy fruit is everywhere and ripe for the picking. Now’s the time to up the flavor, plus nutritional value, of your daily meals. Even if you’re not a big “fruitie,” these delicious ideas will make you go bananas!

Dessert for Breakfast

I prefer to pass on the fruit-on-the-bottom yogurt and make my own parfait. Here’s how: Spoon a healthy dollop of 2% low-fat plain Greek yogurt into the bottom of a wide glass. Sprinkle 1/4 cup of your favorite, low-sugar granola on top, and then add a combined 1/4 cup of both blueberries and raspberries. Repeat until you reach the top of the glass, and finish with fresh, sliced strawberries.

Berry Light Lunch

Sometimes I eat a small salad with my smoothie, and then sometimes I add peanut butter or protein powder to my smoothie and it becomes my lunch—but I have to have my fruit smoothie every day. My favorite combination is frozen strawberries and banana slices, vanilla-flavored whey protein powder, and unsweetened cranberry juice. I like my smoothies thick enough to eat with a spoon, but if you’re a straw person, just add more juice or liquid of your choice.

Delicious Dinner Salad

Whether I’m barbequing, baking, or cooking pasta, I always serve my family a side salad for dinner. Let me tell you, kids are a lot more likely to eat their greens when they see sliced strawberries on top. Fresh pears and peaches are tasty salad-toppers as well. Plus, the extra burst of flavor always makes this good-for-you part of dinner much more appeasing.

What’s your best berry-inspired go-to snack?