Recipes, projects & products that don’t suck.

Over the weekend, I was talking to a friend who I hadn’t seen in a while. She was asking how the “vegan thing” was going and I was commenting on how much more energy I have now. Looking back on the past week, it’s crazy how much I’ve managed to get done. So much more than I ever used to. I wish I was disciplined enough to keep a journal. It would be interesting to take a look back at a few years ago. To compare notes on how I felt then compared to now. It’s easy to forget. People ask me all the time if I plan on sticking with this. It’s been over a year and right now, and I see no reason…

I kept seeing this recipe all over Pinterest. That ooey-gooey, melty chocolate photo finally got the best of me and I decided to see if these grain-free little devils tasted as good as they looked. Unfortunately, I noticed that there have been a few other bloggers who have made this recipe, then stolen the original photo, which they posted to Pinterest with a link to their own blog. Dude, that’s not cool. Don’t do that. That’s stealing. Post your own photos. I finally tracked down the original recipe source (or at least it appears to be the original source). In any case, I’m so glad I found the Texanerin Baking blog because the blog author, Erin, has some mad baking skills. There are loads of…

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,…

Before going vegan, microwave popcorn (usually the 94% fat-free kind) was pretty much a staple in our kitchen. In fact, I thought of it as a healthy treat. Now that I read the ingredients before the nutritional info, microwave popcorn is out. We can do without the artificial flavoring, the trans-fats and toxic diacetyl. Instead, we do it old-school now – in a big pot on the stovetop. It’s so simple, cheap and fast that I’m not sure why the microwave kind even seemed like a good idea. Making it the traditional way eliminates the junk and allows you to choose your oil (try coconut oil!), your seasonings, flavorings, etc. When I started making popcorn this way, it brought back so many memories. My mom used…

I know, I know – ANOTHER dessert post. Believe me, I’m well aware. I’ll be sure to get back to more entrée recipes soon. A while back, I mentioned a Lemon Bar recipe I found, tested and loved. I promised to share the recipe and finally, here we are. Actually, what I found was a Grapefruit Bar recipe which I converted to Lemon Bars. Traditionally, lemon bars are made with a lot of butter and eggs. Instead, this recipe uses coconut oil and silken tofu. Don’t freak out – you won’t even taste the tofu. I promise. There is still a load of sugar in this recipe, so I wouldn’t categorize it as healthy, but it’s definitely better for you than traditional lemon bars. And…