Every year pumpkin spice season rolls around and I’m torn between the desire to indulge my great love for this seasonal flavor with a tasty hot beverage or two, and the more level-headed decision to skip the unnecessary sugar, artificial flavors, and dairy products that are commonly a part of these sweet treats 😉

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Hey Everyone!

I’ve been working on a plant based stuffing recipe for a few weeks now. I’ve always had the best stuffing recipe ever. Like over-the-top frickin’ fabulous. It is my favorite dish on the Thanksgiving dinner table.

My recipe has sausage in it. And I’ve been trying to be more mindful of eating processed food. So I thought it would be fun to make a whole new recipe. A plant-based recipe. Fit for a Thanksgiving feast. Even though I won’t be making a full holiday dinner this year.

I volunteered to work for the holiday. And quite honestly I don’t cook a big dinner most years anymore anyway. Too much work for this girl. Particularly when I am the only one who really enjoys it in this house.

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