From two local leaders in the Paleo cooking community, The New Yiddish Kitchen is a fresh and healthful take on a beloved food tradition. Packed with over 100 traditional Jewish foods plus bonus holiday menus, this book lets you celebrate the holidays and every day with delicious food that truly nourishes. Authors Simone Miller and Jennifer Robins have selected classic dishes - like matzo balls, borscht, challah, four different bagel recipes, a variety of deli sandwiches, sweet potato latkes, apple kugel, black & white cookies and more- all adapted to be grain-, gluten-, dairy- and refined sugar-free, as well as kosher. The book is a fun mix of new and old: modern with the whole-foods Paleo philosophy, and nostalgic with the cooking tips of Jewish grandmothers just like your own bubbe.

Little Gem, a Modern California eatery opened in San Francisco celebrating fresh ingredients, preparations and elevating the notion of fast-casual cuisine.  Founded by Eric Lilavois, formerly COO of the Thomas Keller Group, Little Gem features produce that is responsibly grown, without harmful chemicals, processing, or modification.  Menu spotlights seasonal produce, meat and fish.  All of the cooking is naturally free of gluten, dairy and refine sugar. Little Gem is open for breakfast, lunch and dinner Tuesday through Sunday. Location: 400 Grove St., at the corner of Gough. http://www.littlegem.restaurant/

By Erin Scott - A rich, moist almond cake with a hint of cardamom and blood orange zest, with a simple side of blood orange slices... yep I gotta say, this cake is really working for me. I'm a total sucker for almond flour, my favorite ingredient in GF baking. I deeply appreciate that almond flour creations don't even try to mimic your standard wheat flour baked goods. Instead, almond flour treats have their own distinct flavor, texture, and magic deliciousness that no other flour can achieve - and I like that everything is packed with nutty protein.