Welcome to 2019!

Happy New Year, everyone! Can you believe another year has come and gone? As a friend said recently, “I’m not sure how we survived 2018, but I’m just thankful we did.”

As we come up with goals and resolutions for this year, let’s remember that the new year signifies a fresh start. If there’s something you’d like to change about yourself, such as a certain habit, mindset, or perspective, there’s no better time than today – the first day of 2019 – to make that change. As 2018 reminded us, life can be short, stressful, and often unfair. There’s no point in waiting for the right moment to better yourself, because that moment may never come!

To use a cheesy (but still relevant) quote from Gandhi, “You must be the change you wish to see in the world.” So what are you waiting for? 🙂

I Made Almond Butter for the First Time, and Here’s What Happened

Here’s the first thing you should know about almond butter: if you’re going to make it yourself, you need to be patient. It is not a short process. It took me a good 25 minutes to make a smooth butter out of just 1 cup of almonds, and although it was worth it, I started to get a little frustrated towards the end! I wish I had documented the process for you all, but since I didn’t, here is a step-by-step process of what to do and how to do it. The best part is that you don’t need to add salt, sugar, oil or any of the other ingredients that you may find in prepackaged nut butters. Homemade almond butter is a simple, healthy spread – literally just blended almonds!

The second thing to know about almond butter is that it’s a great alternative to peanut butter if you have certain allergies or taste aversions. In terms of nutrition, they both offer tons of protein and fibre, but almonds provide a slightly higher dose of heart-healthy monounsaturated fat. They also have quite a different taste to peanuts, which was why, after hearing about it so often, I really wanted to try it. Continue reading

Try This: Healthy & Creamy Vegan Pasta Sauce!


The pasta sauce tastes like cashews and potatoes – a winning combo.

I’m not vegan, but my body thanks me when I eat like one.

Veganism (refraining from consuming animal products such as meat as well as animal by-products such as dairy and eggs) has become quite trendy over the past few years. Many clothing stores now sell graphic shirts containing quotes about being vegan, while some restaurants seem to advertise their vegan food options in order to attract more customers, rather than because they believe in those principles. But for those who sincerely follow the vegan lifestyle, their drastic diet changes have appeared to make noticeable differences to their health, weight, skin, hair and even mood. This, combined with my mild lactose intolerance to things such as cheesy pasta sauces, is why I decided to try out my very first vegan recipe: vegetable- and potato-based pasta sauce. Continue reading