vegan lifestyle + fiction writer
Mac and cheese has been one of my favorite meals since forever. I love it so much, I probably loved it in my past lives, too. So, it comes as no surprise that as I was rifling through my cupboards this afternoon (they were barren) trying to decide what to create for lunch on this
2018 is officially here, which means we have already embarked on a new journey, whether we are ready or not. I like to choose a word each year to sort of embody what I need to work on most. Last year was strength. This year for me is all about patience. It’s about slowing down
2017 is finally coming to a close. It’s been a wild year for me, and for the world, so I am excited to see what positivity 2018 will bring. Of course, 2017 could not end without one final surprise… I have been accepted into my master’s programme in Scotland! So my husband, two cats, and
Do fruitcakes appeal to you? Because they certainly don’t to me. (At least the ones I’ve tried.) And before this year was over, I wanted to make something *extra* for dessert. Not the typical holiday cookies, though they’re cute. Or the pumpkin pie. No; I wanted to create something non-traditional and fabulous. Which brings us
This recipe was highly requested on Instagram yesterday, so I wanted to provide it for you just in time for the holidays.
