Tag Archives: vegan

Love bacon?


Everywhere I look I see bacon. Bacon-wrapped this and bacon topped that. Chocolate covered bacon. T-shirts that proclaim a love of bacon. Bacon earrings (ok they weren’t really made of bacon). Bacon ice cream. You get my point.

At the grocery store or in restaurants I guess it’s not really that expensive but how would I know, I don’t buy it. But what is the REAL cost of bacon? How do you put a cost on someone’s miserable life? How do you put a cost on inconceivable and unnecessary cruelty?

Pigs are highly intelligent, social and curious animals. Smarter than your dog. They know their names at 2-3 weeks of age. They’ve even been taught to play simple video games. Yet despite all this they are treated among the worst of all factory-farmed animals. They are forced to spend their lives living in gestation cages that measure about 2 feet wide, too small to turn around and barely stand. Smarter than your dog, I repeat. What effect do you think that has on a highly intelligent and social animal? If someone treated a dog that way we would prosecute them, wouldn’t we? Yet as a society we turn our heads and pretend it isn’t happening, but it is.

The bacon you eat is energetically contaminated. It should actually be recalled.

You don’t have to be a vegetarian or a vegan to take a stand against animal cruelty. Please join me in signing this petition against Walmart, who sources all their pork from facilities that still use these gestation crates.

If you want more information on pig gestation crates, please click here. 

This is how a pig prefers to live! Nadine at Catskill Animal Sanctuary.

This is how a pig prefers to live! Nadine at Catskill Animal Sanctuary.


Practically Vegan


I recently read an article where Carrie Underwood was interviewed and she called herself a “practical vegan”. I was intrigued but what she meant. She meant that she eats vegan but if she is served a dish that has some cheese sprinkled on top or around the edge of the plate, she doesn’t send it back, she deals with it. As someone who has a deep history of rigidity regarding food, I appreciated what she said.

Today I travelled to Florida (specifically Disney World) for a national meeting for work. At lunch I had a wonderful Tuna Nicoise salad sans tuna that was served with a beautiful slice of olive bread. As I took a bite of the delicious olive bread I could taste the butter. I ate it. Then I felt the regret. I’m new to vegan living and eating away from home presents challenges. Mostly that I don’t always know how things are prepared. So I had the choice of whether to let it go or dwell on it for eternity.

I let it go. 

Hell no GMO!


Wow, things are really starting to shake up around GMO’s. My inbox is filled with emails regarding GMO’s. There is a FREE upcoming tele summit that you must consider attending. It’s that important. Click here to register!

So why should you care about GMO’s….genetically modified organisms? Because they are created in laboratories. This is not selective breeding where a farmer took an apple tree that produced alot of apples and grafted it with one that grew low to the ground so the apples where easier to access. GMO’s are foods that are produced from combining genes of DIFFERENT organisms. Like a fish and a tomato. Yuck!

According to the Non-GMO ProjectHigh-Risk Crops are identified as:

  • Alfalfa (first planting 2011)
  • Canola (approx. 90% of U.S. crop)
  • Corn (approx. 88% of U.S. crop in 2011)
  • Cotton (approx. 90% of U.S. crop in 2011)
  • Papaya (most of Hawaiian crop; approximately 988 acres)
  • Soy (approx. 94% of U.S. crop in 2011)
  • Sugar Beets (approx. 95% of U.S. crop in 2010)
  • Zucchini and Yellow Summer Squash (approx. 25,000 acres)

ALSO high-risk: animal products (milk, meat, eggs, honey, etc.) because of contamination in feed.

Vegan or Paleo, there seems to be no escape here from GMO’s in our food supply. While the debate is ongoing about whether GMO’s are harmful, I deserve to know if what I’m eating is genetically engineered or not and dammit, so do you!


My freezer, my friend


Let’s face it, we are busy these days. Cooking a big meal every night is not only time consuming but impractical. What I am totally digging is the trend towards once-a-month cooking. Granted you would have to practically spend one weekend in the kitchen to achieve that, but perhaps it’s worth it. Folks are realizing that time can be saved, meals can be healthier (than fast food) and money can be saved all by utilizing that little icebox. My German-born grandmother always called her refrigerator “the icebox”. It had the tiniest freezer. Nowadays our fridges have much bigger freezers to hold all the crap food that is sold in the freezer aisle. Apart from the vegetables, it’s really frozen fast-food.

I can tell you in my freezer you will find some of that frozen crap food (I’ll blame that on my husband:)) but a lot of what you will find is frozen vegetables and frozen portions of foods. I’m a big believer of the “cook once, eat many times” philosophy. I like to cook up batches of brown rice, quinoa, steel-cut oats, soups and chili’s and freeze them for easy re-heating.

Vegan eating is often comprised of “bowls”. A bowl with quinoa, tofu and veggies. Or a bowl of rice, beans and vegan cheese. Either way, since my cooked grains are typically frozen in muffin tins, all I have to do is grab a frozen block of brown rice and re-heat. By the time I’ve prepared my protein source and veggie, the grain is ready!


Quinoa Before the Freezer

Love doing this with steel-cut oats, they take 30 minutes to cook and I often don’t have time for that. But I do have 2 1/2 minutes which is as long as it takes to reheat in the microwave.

Steel-cut Oats About to be Frozen

Steel-cut Oats About to be Frozen