Happy Holidays!


One of the biggest challenges of raising vegan kiddos is making sure that they never feel deprived or left out. The holidays can make this challenging because so much of our society’s celebrations revolve around food. Navigating this as a vegan parent can be exhausting!


Luckily we’re surrounded by supportive friends, so when I suggested a sugar cookie playdate I knew that no one would mind if the cookies were vegan. We used this recipe, which turned out fantastic. Everyone was surprised by the excellent flavor; plus, the thin ones turned out perfectly crisp and the thicker ones were soft and buttery. My favorite thing about this recipe is its simplicity. There’s no vegan margarine or hard to find ingredients. Just be sure to keep the dough nice and cool while you’re working with it. (If it warms up too much, must pop it back into the fridge so that it doesn’t fall apart.) The biggest perk to vegan cookie dough is that you can eat as much as you want with no risk of salmonella!


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To celebrate the season of cookies (and giving!) I’m going to give away a copy of one of my favorite vegan cookbooks -- Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone's Favorite Treats. To enter, simply go to my recent YouTube cookie vlog (linked above!) & comment with your favorite cookie. For a double entry, go comment on the giveaway post on Instagram too! Only open to US residents 18 & up.


Wishing you a holiday season full of happiness and cookies!

Freezer Recipes Perfect for Meal Prepping

If you’ve watched my recent video about meal prepping, you noticed that I am freezing a LOT of food. I’ve naturally fallen into a cycle of batch cooking foods on Sunday and freezing them in single servings. This is perfect for our crazy and on-the-go life. If we don’t have time for a home cooked family style meal, we’ll just grab a single serving of something from the freezer. Here are a couple of my favorite “go-to” freezer meals by other bloggers.


Chili >>

I omit the canola oil (and optional cheese) in this recipe, and vary the amounts of spices depending on my mood. Still, this is a great go-to recipe that is easy and freezes very, very well. Chili should be in everyone’s freezer; you never know when you’ll need a single serving for topping a baked potato or veggie dog.


Split Pea Soup >>

Sometimes I cook split peas on their own and freeze them (they are tasty head up with rice or millet). Other times I want a bit more flavor, and this split pea soup is not only delicious but also made in the slow cooker (tasty + freezable + easy = win!). Again, I omit the oil and it turns out just the same.



Red Curry Lentils >>

This recipe is perfection! Even when I leave out the coconut oil it still has a creamy, rich flavor from the coconut milk. Not to mention, the flavor gets better the longer the ingredients mingle, making it perfect for freezing and reheating.


Do you meal prep? What are your favorite freezer recipes? If you try any of these, be sure to let me know how it goes!