Recipes, projects & products that don’t suck.

Remember the Get Balanced course I wrote about not too long ago? It’s a 15-day course focused on balancing your cortisol levels (that would be your stress hormone), which is intricately linked to everything from weight to mood to energy. I’m 11 days in and going strong. You would not believe the amount of substance to this course. Nutritionists, Megan and Katie, have done a fabulous job of organizing the course materials and releasing them a bit at a time so you don’t get overwhelmed. There is power in knowledge and when we learn the basic science of how things like sugar, gluten and caffeine affect so many aspects of our bodies, we start to see the bigger picture. The course packet contains several great recipes,…

Remember our friends, J & A? And the baby shower I threw for them back in November? Well they’ve barely been in their new home for four weeks and guess who decided to make his way into the world two weeks early? Yep, their baby BOY! Isn’t he so cute?! Everyone is healthy and happy and doing great. Under his little cap is a full head of blonde hair. Just look at those cheeks! Congratulations, J & A! Nice work ;) Even though the flu has been going around like CRAZY, Hubs and I have managed to steer clear of the bug. Otherwise I wouldn’t have gotten to hold that sweet baby! I haven’t even had a sinus infection or a cold. Last year was…

In my last post, I wrote about the vegan Artichoke Spinach Dip I was going to bring to a holiday party. We went to the party on Saturday and no one there knew I was vegan or that I brought a vegan dish. They must have liked the dip because there was barely any left at the end of the night! I also went to a holiday party on Friday night and brought vegan, gluten-free banana bread. This, too, went over very well. Personally, I LOVED it. I found the recipe on Gluten-Free-Vegan-Girl, a blog written by a very smart, beautiful 17-year-old girl in Norway whose English is far better than most Americans’. Solveig just started her blog in June of this year (same as me!)…

If I didn’t already convince you to try the Vegan Pancakes I posted last Saturday, maybe this will do the trick. I made them again on Sunday morning and topped them off with fresh raspberries, vegan chocolate chips, sliced almonds and pure maple syrup. These definitely do NOT suck. Get the recipe here.    

I cannot believe I waited this long to try vegan pancakes. Oh-Em-Gee. These are flippin’ fabulous! And quick. And easy. And healthy. And filling! You’ve GOTTA try them. I found this recipe on food.com and I would agree with the 4.5 star rating. I doctored them up just a little. This is going to be quick because it’s a beautiful Saturday and I’ve got a long list of to-do’s!! INGREDIENTS 1 cup four (any kind will do, I recommend SPELT flour) 2 Tbsp. baking powder ⅛ tsp. salt ½ Tbsp. agave nectar (or 1 Tbsp. sugar) 1 cup soymilk 2 Tbsp. vegetable oil optional extras:  ¼ tsp. vanilla extract, ⅛ tsp. cinnamon, ⅛ tsp. nutmeg STEP 1 Set out all ingredients. Heat your pan over medium…