You may remember that I was lucky enough to have spice wizard Lior Lev Sercarz create a custom blend for Glutton for Life and that it was duly dubbed "The Shizzle." And you may have entered last year's holiday giveaway to win a jar. And you may still be pining to try this deliciously piquant mix that is poised in flavor somewhere between Mexico and Thailand. I'm happy to be offering another 2 jars of this spectacular seasoned salt to my readers, so please leave a comment below by midnight on Friday 2/13 to be eligible to win. And to those of you who recently won a jar on Glutton for Life's Facebook page, read on for a recipe that makes great use of The Shizzle!

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I'm always lecturing you about cutting out sugar and eating more greens, right? There are so many blogs you could be reading instead, blogs that give you recipes for cheese-laden pastas and bacon-studded scones and chocolate tortes. And yet here you are, learning about whey and sunchokes and making your own pickles. And I love you for that, you sexy thing. While I don't think it's smart to consider food as a reward, I do believe that into every life a little sweet must fall. Especially with the holidays upon us, it's best to have some pragmatic treats on hand that can shield us from the cheese twists and peppermint bark and pecan rolls that will soon materialize at every turn. So here's a recipe for a tasty little biscut that is sugar-free and gluten-free, yes, but also rich and crunchy and packed with flavor. Trust me, that's not the taste of deprivation.
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