Recipe—Irish Soda Bread Scones

Hey folks. The last 12 months have been a thing, huh? My motivation to blog has been near zero, but I’m surfacing for a moment to share a wonderful recipe just in time for Saint Patrick’s Day. I hope you are all well and doing the best you can. We’ve been baking a lot here…

Thoughts On Completing a 21-Day Low Fat Plant Based Reboot

Yesterday was the last day of the 21-day low fat plant based diet challenge I had set for myself. Here's how that went. First, the big promise of this reboot was dramatic weight loss. I lost a grand total of three pounds, which is a far cry from dramatic, but it is progress. I will…

Recipe–Black Bean and Sweet Potato Chili

My son gifted me a wonderful new 6-Quart R2-D2 Instant Pot this past Christmas, and I've been using the heck out of since. One thing I love using it for is making bean and lentil soups from scratch, with dried beans, in nearly the same amount of time as it takes me to prep the…

Recipe–No Oil Nacho Hummus

I love hummus. We usually buy it by the big tubs in BJs, which actually isn't too bad. While a lot of store bought hummus contains a lot of vegetable oil, usually canola, BJs house brand Wellsly Farms includes no oil, only tahini. At 4.5 grams of fat per serving, it's only a bit above…

Recipe–Pumpkin Cranberry Oatmeal Cups

This morning marks the start of my 21-day low-fat plant-based eating experiment. I signed up for the Kickstart over at PCRM.org, and the first day's breakfast was banana oatmeal cups with chocolate chips and raisins. Their recipe requires 2 cups of mashed, super ripe bananas. It's really not easy to buy super ripe bananas here,…