Welcome to My Dojo
Surprise! It’s my living room! Over the years, my workouts have ranged from the typical gym rat stuff and dance classes to DUT, boxing and muay thai. For the most part, I was a committed gym goer and would make the after work slog and occasional Saturday class 4-6 days a week. But, once I started my business and began working at home, my desire to shimmy into spandex and mingle with the general public steadily waned. As my hips started to spread and my waist began to thicken I knew I had to do something – fast. Up to that point, I hadn’t considered working out at home to…
How To Make A Week’s Worth of Vegan Lunches for $15 at Trader Joe’s
One thing pretty much everyone can agree on when it comes to veganism is that it can REALLY suck for your wallet. I, myself, spent big money my first few trips to the grocery store buying new products to try and restocking staples. That start-up cost can be a major deterrent – especially for students and families – but it doesn’t have to be that way. Now that I’m more settled, I have a better understanding of which ingredients will stretch my moola without boring my tastebuds. This article from Spoon University is an excellent guide for those of you just getting started or still getting the hang of it. Eating…
Vegan French Toast is a Thing, Y’all
At this point, I know I shouldn’t be surprised at some of the vegan options available. More and more I realize there’s nothing a determined vegan with a full pantry and a strong blender/food processor can’t replicate or improve. However, I had no idea this extended to a classic breakfast favorite like french toast. I knew about the vegan pancakes. I’ve MADE them even. But, in my mind, french toast was an entirely different beast because eggs were the foundation of the recipe. This example from Scramble here in Scottsdale proved otherwise. Concocted using a vegan vanilla custard and sturdy, French baguette, it was equal parts sweet and satisfying with a great texture.…
Pic Dump: Things I Ate on Vacation
Full warning: lazy post ahead. I fully intended to blog while on the road but then, I fully intended to attempt to style my hair every day and wear more than the same 3 T-shirt dress in a continual rotation, too – things happen. A key component of my transition to veganism has been my love of cooking. Finding alternatives and seeing the possibility in ingredients was easy for me because I was already used to looking at them that way. But on the road, a B ain’t got a kitchen and stress of near-constant travel will make it want to drown your sorrows deep in a family size bag…
