I love holiday baking. These treats are something that I grew up on and it’s great to know I can indulge as an adult with an AI disease and a modified diet. You can make these vegan as well by replacing the marshmallows and butter with vegan alternatives.
Recipe: 1/4 cup butter 3/4 cup peanut butter Melt in pot over low heat. Remove from heat once melted. 1 bag of butterscotch chippits Stir into butter/PB mixture until melted. 1 bag of mini marshmallows (coloured or white) Pour into large bowl and pour liquid mixtures over top. Stir until well mixed. Cool in fridge until hard.
I love baking and cookies and rarely every do it. However, when I do I’ve found that it’s easier and easier for me to learn to modify recipes so that they more-or-less fit into the lifestyle changes I’ve made when it comes to food and nutrition (trying to be as anti-inflammatory as possible). While it does take some extra effort, I’ve found it’s worth it.
I’ve been eating a lot more plant-based lately and it seems to be helpful fr my digestions, so I decided to share one of my favourite recipes with you. The recipe was also shared by my guest, Kathy A. Davis on my podcast. Listen to it here.
This meal, with meat instead of a meat substitute, was a staple in my house growing up. I’ve modified it to fit my current dietary/nutritional restrictions and it’s just as good. It also shows that you can cook really delicious vegetarian/vegan meals. Make sure to speak with your healthcare team before making any drastic dietary changes. Check out this interview with Emily Marquis on how to make the changes once you’ve decided on them. Keep making the most of it!
This week we’re baking up a storm with some very healthy muffins. These are great as a part of breakfast or on the go as a snack. They are chock full of fruits and vegetables. I personally use very little sugar, but you can adjust depending on your needs. For more information on healthy eating, I suggest listening to this podcast episode with Dr. Steph on the essentials of health, one of which is… you guessed it… nutrition and eating healthy!
Okay, so this is the first time I’ve ever made Eggplant Parmesan yet alone use this particular recipe. You can find the recipe I used here. By the way, this ended up being pretty good. I’m kind of hit-and-miss with eggplant but I liked this. I mean anything with cheese on it is good! That being said you could use dairy free cheese to make it, well, dairy-free. You can basically modify as needed, which is what I do depending on what I have in my house. Remember that healthy eating and nutrition is essential to our health (as in the podcast episode with Dr. Steph, which you can find here).
Let me know what you think of the recipe, and keep making the most of it!
Okay, so this is my Baba’s amazing cabbage rolls recipe that has been verbally handed down over a few generations. This are traditional Ukrainian, vegetarian (rice, cabbage, onion, tomato soup) very small cabbage rolls that are full of flavour! I know a bunch of people who couldn’t go back to eating fat meat-filled cabbage rolls after trying these. If you want the full recipe, feel free to email me (firstname.lastname@example.org) or DM me on Instagram (@janeversuspain).
Overall, this is a fairly healthy recipe, and nutrition is, of course, and essential of health. For more on that topic, check out my podcast episode on it. The link for Apple is below, but the podcast is available on Spotify and everywhere else you get podcasts as well. If you don’t mind submitting a review on Apple, I would also really appreciate it!