Three Ingredient Thursday: Impressing your Mother-in-Law on SHORT Notice!

Well, it’s been a while since we had a Three Ingredient Thursday around these parts, but I have a really good one for you all!  I whipped this lovely recipe together not too long ago when I was told on about 30 minutes notice that my mother-in-law was coming to dinner.  My MIL is a delightful person, and I probably could’ve gotten away with frozen pizza, but for some weird reason (likely cultural programming/the patriarchy/etc.) I always feel the need to step my game up when she’s joining us for a meal, so I wanted to do something nice, but also simple (because 30 minutes notice).  After some quick Googling plus some creativity, I came up with this little beauty, which was such a big hit that I’ve made it once more at my husband’s request since then.

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As I’m sure you’ve noticed, I haven’t been blogging much lately.  The fact is, I’ve been struggling to figure out exactly what I want to do with this space.  On the one hand, I definitely want to blog regularly, but on the other hand, I don’t want it to devolve into a “let me tell you about my day everyday” sort of place – I’d like to keep the focus on broader themes and ideas.  At the same time, I was struggling to keep up with my workout plan, so I was also feeling pretty torn and down about that.  But over the last two weeks, I’ve sorted out my workout situation and I’m back on track to run my first marathon in the spring (plus a bunch of halves and 5Ks and 10Ks and 15Ks along the way), so with that side of things under control, I’ve been turning my attention to what to do here.  And here’s what I’ve got:Read More »

It Doesn’t Have To Be Perfect

So, I’ve been gone from the blog for awhile.  I could give you the big long story about what happened, and why, and how, and what I was doing instead, but ultimately?  It’s not actually important.  The details aren’t important.  What happened, in broad strokes, is this: I found myself struggling to take care of myself, to stick to my training plan, and when I realized that I couldn’t complete my plan “perfectly,” I stopped trying at all.  I couldn’t stay on top of working out 5-6 times per week, I couldn’t stick to my planned early-morning wake-ups, I couldn’t make it to my yoga classes, so I stopped doing anything at all – including blogging, because I felt like I couldn’t bring myself to publicly admit to all of the ways in which I was failing, and my failures were looming so big in my mind that I couldn’t come up with anything else to blog about, so I just didn’t blog at all.  But here’s what I’ve figured out as I’ve started climbing out of the failure-spiral – doing something imperfectly, incompletely, at less-than-the-ideal speed/distance/time, is ALWAYS better than doing nothing.

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Three Ingredient Thursday: Fudge!!!!!!!!

Confession: When I first went vegan, in my heart, there was always an “except” next to it – I was “vegan (except for sometimes I will eat fudge).”  Fudge was the only thing I wasn’t sure I could give up forever, you know?  Everything else, well, I either didn’t care that much about never eating it again (so long bacon, you were fun until I saw that movie about how pigs are treated!), or there are some really excellent vegan substitutes on the market that made it a non-issue (yes, that’s you, cheese).  But – as someone who not only LOVES fudge but also is famous for her homemade fudge – I just didn’t see how a vegan fudge recipe could work.  I mean, the central ingredient in all of my fudge recipes was CONDENSED MILK – how on Earth do you veganize that?  Even if – IF! – a vegan substitute for condensed milk could be found, it couldn’t possibly make fudge as delicious as non-vegan fudge.  Whatever I came up with would just be a sad, pale imitation that would make me mad, right?  Right?


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Foolproof Fast Food Formula, Vegan Style

As I’ve mentioned before, I work a pretty rigorous day job – not nearly as bad as it used to be at a previous place of employment (where 14 hour days were my “normal”), but still, I don’t have as much free time as I’d like to cook for myself on a daily basis.  Because of that, back when I ate meat, I developed a really basic formula that would allow me to get dinner on the table in under 20 minutes on a busy weeknights – basically, the formula was meat + starch + cooked veggies or salad = dinner.  This formula led to lots of different meal configurations – chicken and veggies mixed with pasta, steak and a potato with a side salad or steamed veggies, rice with scrambled eggs and broccoli mixed in, you get the idea.  Since going vegan, I’ve had to re-think the formula, and it was a bit of an adjustment at first.  In fact, for awhile, I was basically eating the same five things over and over again, and I found myself getting pretty bored in the beginning.  But slowly but surely, I’ve been increasing the variety of foods in my diet, and I realized this week – as I assembled a plate of raw veggies, mini baked potatoes, hummus, and nuts without a second thought when I was short on time and in need of dinner – that I’ve managed to remaster the formula, and being vegan has finally become “easy” for me.  Here’s the formula:Read More »

Time for a confession…

… my relationship with food sucks.

I’ve known that for a pretty long time, but I’ve always thought that if I just found the “right” diet, and if I could just keep to that diet for “long enough,” the problems would go away and I’d end up having a normal relationship with food.  In the last few weeks, I’ve had to confront the fact that it simply isn’t true.  Changing the external (what I eat) isn’t going to change the internal (why I eat).  Making the decision to go vegan has helped me in many ways – I feel physically better, my skin has improved, I don’t have to deal with the conflicted feelings that (for me) came with eating animal products, and my grocery bill has gone down pretty dramatically.  But being vegan hasn’t “fixed” my relationship with food – it’s changed what I eat, but not why I eat, and not how much not-hungry-but-I’m-eating-to-deal-with-an-emotion eating I do.

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