Jour 9, 10, 11..

Coucou les amis…

I want to start by apologizing for nearly a week of absence on the blog front, I’ve been busy lately (not an excuse I know.) I think going forward it’s fair to say I’ll post two or three times a week– this is a realistic goal for me.

I’ve almost hit the one month mark… YAY this makes me super happy and proud.

If I do a little reflection on the last 24 days I think the results due to the change in lifestyle are promising: I feel better, I’ve lost all the extra weight (I gained from the steroids), I look better & I’ve began to sleep better.

I can honestly say I don’t crave any meat… I can smell it, watch others eat it & even cook it without having the desire to consume it. I have tried a variety of plant based recipes and the flavours are equal, if not better than the meat dishes.

Todays post is going to be a little different than the other ones due to the fact that it’s the blog’s one YEAR anniversary and I haven’t posted.

I’m headed south today and promise to keep you updated how being plant based is realistic even on vacation.

Stay tuned for more recipes, tips and yummy pics.



Jour 8


Ou who doesn’t love a cozy fun Friday after a long week?? I know I do.

Fridays as a kid were cheat days, my mom always cooked a delicious fresh meal every night BUT Friyays were 99% of the time restaurant dinner. (I’m not complaining, I was always allowed to order whatever I wanted so Friday dinners were always a treat!)

Even though I’ve decided switch to a plant based lifestyle I still want fridays to consist of a little less healthy alternative to my weekly dinners. I want to some of the less healthy ingredients, like pastry or bread because quite honestly I love a good carb dinner once in a while.


Don’t push your choices down anyones throat… Nobody likes the pushy vegan who points out every reason they’re vegetarian/ vegan. Let the results do the talking. When someones asks you how you cleared up your skin- Plant based lifestyle. When someone asks how you have so much energy- Plant based life style. When someone asks how you’ve lost that extra 10 pounds you just couldn’t shake off- Plant based lifestyle.

Someone recently said to me: “You never meet a vegetarian/vegan without knowing they are.” Unless you’re at a restaurant and you need to clarify the ingredients in a dish DON’T say anything. I’m not saying you should be ashamed of the lifestyle you’ve chosen but, you can’t force anyone to be or do what you want them to.


Puff Pastry veggie triangles
(A me recipe)
4 triangles + leftover filling for another 4 (I always freeze leftovers)

  • 1 cooking onion diced
  • 3 carrots shredded
  • 5 mushrooms blended
  • 1 zucchini blended
  • 1 head of broccoli crumbled
  • 1 tomato diced
  • 4 kale stocks (leaves only) cut into small pieces
  • 1 can of red kidney beans blended
  • 1/4 cup of vegetable broth or water
  • 4 cloves of garlic
  • 4 basil leaves
  • 1 tsp of dried or fresh thyme
  • 1 tsp of dried or fresh oregano
  • Salt and pepper to taste
  • 1 tbsp of butter
  • 1tsp of vegetable oil
  • 1 sheet of puff pastry (or homemade pastry)
  • 1 egg
  1. Preheat oven at 400 F
  2. Blend mushrooms, zucchini, red kidney beans and vegetable broth together- set aside.
  3. In a medium size saucepan (on medium heat) add butter, oil, garlic, onion and all other spices until fragrant.
  4. Once fragrant, add blended mixture to the pan and cook over medium heat.
  5. Once hot add the shredded carrot, crumbled broccoli and tomato.
  6. Once the mixture is hot, let cool before rolling the triangles. *If you’re in a rush to eat like me 99% of the time the rolls can be rolled while the mixture is still hot but the texture of the pastry isn’t quite as fluffy.*
  7. Once the triangles are folded, squish the edges to insure the mixture stays inside. (I use a fork.)
  8. Cook the triangles until golden brown. *Approximately 40 minutes*
  9. Pair with your fav sauce and/or garnish with cheese (mine is hot sauce yum yum)



Veggie nuggets- recipe will be featured within the next few days. (Weird I know but I woke up wanting them lol)


Leftover white kidney bean, chickpea and spinach curry.



Veggie pastry featured in daily recipe.


Chia seed pudding, chocolate zucchini muffin, grapes and some raw nuts.


Water and half a can of coke


Jour 6 et 7

*If you’re wondering why the featured photo is me, I just wanted to point out the wonders this lifestyle has done for my skin. I’ve always had minimal breakouts but now my skin is essentially flawless- no filter, no editing. If you want to see the whole picture check out my Instagram- Anyse Lebeau*

Yay so now that I’m caught up, I’ll be back to posting a blog a day!

Wednesday wasn’t that busy for a hump day… I handed out some resumes, went on the hunt for a spring coat and enjoyed the beautiful weather outside.

Today (being Thursday) was probably one of my busiest days… I usually tutor and plan my meals for the weekend ahead that way, I don’t need to prep when I’m visiting family or hanging with friends!

Today I spent A LOT of time in the kitchen but, I really think it paid off…


I think todays daily tip is pretty straightforward- have an open mind. Having an open mind in general is a great characteristic but, having an open mind when it comes to food is a NECESSITY if you want the lifestyle to stick.

I’m talking buy vegetables you don’t even know how to cook. Try dishes you couldn’t possibly imagine liking.

The more you’re willing to experiment, the more you’ll discover.


Chickenless Pot Pie
(A me recipe)
2 full size pie trays (I always freeze one)

  • 3 full size organic carrots
  • 3 full size celery stocks
  • 5 mushrooms (you could put more but they’re not my fav)
  • 1 can of peas (no salt or sugar added)
  • 1 can of corn (no salt or sugar added)
  • 1 whole shredded zucchini
  • 2 cups of potatoes (you can do both white and sweet)
  • 1 head of broccoli (big head)
  • 1 onion (I use the basic cooking onion)
  • 2 cloves of garlic
  • 1 tsp of celery seed (It seems like you could skip this ingredient but don’t)
  • 1 tsp of pepper
  • 1/4 tsp of salt
  • 1 can of chickpeas (no salt added)
  • 1 roll of puff pastry (or make you’re own)
  • 1/3 cup of flour + 2 tbsp
  • 1/4 cup of butter (or vegan alternative)
  • 2 1/2 cups of vegetable broth (I used organic)
  1. Preheat oven at 400 F
  2. Steam the broccoli, carrots, potatoes and celery until almost soft.
  3. In a saucepan over medium heat, melt butter. Add onions and garlic, cook until translucent.
  4. Add celery seed, pepper and salt; stir until combined.
  5. Slowly add flour to saucepan and mix.
  6. Once the flour is mixed in slowly add the broth until combined. Simmer over medium heat until the mixture thickens.
  7. Once the veggies are done steaming, empty them into a large bowl.
  8. Wait till the vegetables have cooled down then add the remaining vegetables and chickpeas.
  9. Once the sauce has thickened, mix in with the bowl of vegetables.
  10. Divide the ingredients into two pie pan and cover with puff pastry.
  11. Cook until the pastry is golden brown (approximately 40 minutes.)

*This recipe is a great started but add as much or as little of each vegetable depending on your taste.*



Jour 6

Chia seed pudding along side a lovely green juice.

Green juice was a simple pineapple, kale, water & kiwi blend. The perfect amount of sweet and sour.

Jour 7

Green juice again plus an english muffin broiled with half avocado mash & the other with a sold egg with lots of pepper!

Sometimes a simple smoothie or chia seed pudding doesn’t do it for me. If I’m hungry I tend to go with something a little higher in fat (good fat of course.)


Both days consisted of leftovers.. A little bit of chickpea pasta and sauce (the one feature in my first blog.) A salad with things I had in the fridge: chickpeas, black beans, avocado, tomato, spring mix, beets, a little goat cheese (I couldn’t help myself), cucumber and some shredded carrots.


YUM YUM YUM I had the chickenless pot pie! It was so good and I was SO hungry that I forgot to snap a pic… next time.


I’ve had a sweet tooth the last few days so lots and LOTS of fruit and berries.

Raw veggies & hummus.



Green juice (honestly it taste like the smoothie from Booster Juice aka delicious)

Chai tea (with a little agave)



Jour 4 et Jour 5


Eeek l know l said l’d post a blog a day but yesterday was a little crazy! l didn’t get home until 11:30 and l just couldn’t be bothered to post (bad l know, but my bed was just calling my name.)

l did a HUGE grocery shop, l bought so many vegetables, l think people thought l bought half the produce section lol

l find that l need to eat larger quantities now that my diet is 80% veggies.


Today was another hospital day: appointments & scans- the usual.

My biggest challenge so far with this lifestyle is finding delicious AND nutritious meals when I’m out & about.

I actually ate at Spring Rolls and was impressed with their vegetarian dishes. They used numerous vegetables to dress up the plate. I appreciate a variety of vegetables instead of just the typical carrots and broccoli (boringggggg.) *Pictures are posted under lunch*


I had a few hours in-between hospital appointments so we decided to grab some food. I have my favourite restaurants around the hospital, that I ate more meals at than I can remember. That being said, my favourite meals at those restaurants include meat and are not plant based meals.

I believe it to be more promising if you go to new plant based restaurants OR restaurants you have never been to- this way you’ll discover new favourites instead of relying on your old meat based favourites.

The comfort in knowing you like a dish is great but when you order it meatless it might not be quite the same.


Zucchini Chocolate Muffins
(My good friend Google- I altered the recipe to my liking)
12 medium size muffins

  • 1 1/4 cup of whole wheat flour
  • 1/3 cup of unsweetened cocoa powder or cacao powder (I mixed them)
  • 1 tsp of baking soda
  • 1/4 tsp of salt
  • 2 melted tbsp of coconut oil (be sure to let it cool a little bit)
  • 1 egg (or flaxseed meal substitute)
  • 1 tsp of pure vanilla extract
  • 1/3 cup of agave
  • 1 cup of shredded zucchini
  • 1 ripe banana mushed (you can also use a 1/4 cup of applesauce works just the same)
  • 1/2 cup unsweetened almond milk
  • 1/2 of you fav chocolate chips (I like semi sweet)
  1. Preheat oven at 350 F
  2. In a medium size bowl whisk together ALL dry ingredients (except the chocolate chips)
  3. In another bowl, whisk together ALL wet ingredients (this includes the zucchini)
  4. Add the wet ingredients to the dry ingredients and mix.
  5. Once mixed, add the chocolate chips.
  6. Bake for approximately 25 minutes (the time varies depending on the size of your muffins.)



My fav- Chia seed pudding with blueberries and almond slices!img_0507.jpg


I had two appetizers and one main (I promise I didn’t eat all of the food- there was SO much!)

Mango salad (bottom left), veggie rice cold wraps (to the right) & vegetarian pad thai (top left).


Dinner was a late one, so I had some left over homemade chilli I had frozen. I defrosted it in the pan and put it on top of some rice. As the chilli was defrosting I roasted some veggies (sweet potatoes, brussel sprouts and asparagus.) I tossed them in some olive oil and put a medium amount of pepper. I baked the veggies at 380 F for 45 minutes. They were so good, even my boyfriend who is not a fan of those veggies loved them!

Rookie me forgot to take a picture of my roasted veggies- next time I promise.


Apple and some peanut butter.

Crackers and some cheese (my first time having cheese in almost a week.)

A freshly baked croissant (gosh darn I love pastries.)

Fresh Mango

Blue grapes



Chai latte from Starbs made with coconut milk. Honestly, I can’t do the almond milk in my lattes but the coconut milk taste the same as regular milk!


*Jour 6 will be posted tonight- February 28th*

Jour 3

Sundayyy Fundayyyy! Today wasn’t your typical lazy Sunday seeing I had to leave the house by 7 to make my 9:30 appointment at Sick Kids.

Before hitting the road I had some chia seed pudding with fresh strawberries and almonds slices on top. Honestly before I even started this journey it was one of my favs. Theres two reasons I love it: the flavour (yum yum yum) and how filling it actually is.

After the head and neck MRI, I grabbed some water and a treat from Starbs since my stomach was a little uneasy from the contrast. An upset stomach inevitably calls for some carbs, they always seem to help.

The weather was beautiful but I was so tired after spending a good portion of my day at the hospital, that I wasn’t all that productive once I got home. I managed to clean out my car (well my bf managed to clean out my car) but who wants to know the details anyways?? lol


It’s important to meal prep, don’t get me wrong, but sometimes life happens. If you’re having a crazy morning and you need to grab breakfast on the run… THAT’S OKAY! Just remember to pick something that won’t have you feeling crummy afterwards.

This doesn’t mean you need to pick the spinach salad when it’s 9am and you really want the bagel. It means pick a bagel but throw some peanut butter on it or drink a less calorie  dense drink. It’s important to enjoy at least some of the stuff you eat, just be mindful of the ingredients and the effects on your body.


Chia Seed Pudding 
(“Feel Good Food” cookbook by Giada)
4 servings

  • 1 cup of vanilla- flavoured unsweetened almond milk (I tend to use unsweetened regular almond milk it tastes just as yummy)
  • 1 cup of plain low fat (2%) Greek yogurt (I use coconut milk in the can- the thick stuff I put in about half the amount of yogurt it requires because the consists is much thicker)
  • 2 tbsp of maple syrup (alter to sweetness level desired)
  • 1 teaspoon of pure vanilla extract (I tend to put more since I don’t use vanilla-flavoured almond milk)
  • 1/8 tsp of kosher salt
  • 1/4 cup of chia seeds (I use organic and throw in an extra 2 tbsp)
  • 1 pint of strawberries
  • 1/4 cup of sliced almonds (or nuts of choice)
  1. In a medium size bowl whisk together the almond milk, yogurt *or coconut milk*, maple syrup, vanilla and salt until just blended.
  2. Add chia seeds and let stand for 30 minutes.
  3. Stir to distribute seeds if they have settles and refrigerate overnight.
  4. When ready to serve at strawberries and almond slices. (If you desire a sweeter pudding, drizzle maple syrup on top of the strawberries)

*I forgot to take a picture so the next time I make it, I will include a picture in my blog post.*



My fav- Chia seed pudding and half a jalapeño bagel (actually one of the best bagels I’ve ever had.)


I had leftover vegan meatloaf but fried it. It was 100% better. I cut individual pieces and squished them into a flat rectangle before frying them with a little olive oil. The outside was really crunchy, it resembled a hash brown. I had two pieces and dipped them in hot sauce… They were delicious.

I would totally make the vegan loaf again as long as I fried it after baking.

{I would even freeze some slices to fry up in the morning for a healthy fast breakfast.}

*Photo is featured image*


Dinner was a late one, so I made a simple cashew pasta sauce with broccoli and a side salad.

The cashew recipe I use is easy and really filling. If you prefer a heavy quantity of vegetables the recipe can be altered to your liking by adding extra veggies and spices.



I don’t if it was because I wasn’t feeling great or the anxiety from having a scan but, I really didn’t snack much.

I had a treat at Starbs after my MRI (it was almost like a cinnamon bun).

Some leftover bruschetta (this was more like a meal because I ate so much- oops)

Also had a handful of homemade trail mix (cashews, peanuts, walnuts, semi sweet chocolate chips, sunflower seeds & pumpkin seeds- the seeds and nuts were all unsalted & raw)

Raw veggies.



Water, water, water & more water.

Ou also a cup of grapefruit perrier with lunch.


Jour 2

Saturday is probably one of my fav days but I mean they’re all pretty great, especially since it’s light out by 7am now. YAYAYAYA spring is in the air. Nevertheless, it was a busy morning! I was up at 6 to make lunches, make breakfast, to then head to the gym for 8. After the gym, I visited with a friend before heading to work for 11.

Days like today are the reason meal prep is so important. If you lack organization, the likelihood of you sticking to a diet, or in my case a lifestyle, is very slim. Planning may take time and effort but it’s ALWAYS worth it. Opening a delicious lunch is always fulfilling.

If you find this task overwhelming or just straight up annoying make it into a weekly ritual. Pick one day to discover new recipes, one day to grocery shop & one day to prep.

Meal prep varies depending on your nutritional needs. If you’re making a new meal everyday, meal prep may just consist of cutting up your fruits and vegetables so when you go to use them they’re all ready to go. I’m lucky enough to have the time to make a new meal everyday (as long as I’m not too busy) seeing I’m still recovering from treatment and enjoying the time I have to do stuff I love

Certain foods like rice and pasta can be cooked a couple days in advance but I would recommend holding off on cooking your vegetables, because they’re always better and crispier fresh. I would also suggest you hold off on washing your berries. When you wash berries they tend to go bad faster from the moisture.

Dry snacks can be packed numerous days in advanced that way, it’s one last task in the morning (especially if you’re on the go for lunch.)


It’s much easier to cook all at once- the kitchen is already a mess you might as well get everything done. 

If you’re making chia seed pudding for breakfast make enough for the week. That way you aren’t making the same mess twice. The less stress a meal/snack caused the better it tastes- am I right??

I think I’m right haha


Vegan Lentil Loaf
(“Yummy Mummy Kitchen” blog altered a little)
Serves about 7

  • 2 cups of cooked french lentils (I cooked my own. Just make sure they aren’t too wet or they will make your loaf soggy.)
  • 1/2 yellow onion diced (I added a full onion- I love onion)
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1/2 cup of diced red bell peppers
  • 1 1/4 cup of mushrooms cut (once again I blended mine- seeing me & the bf aren’t a fan)
  • 2 cloves of garlic, minced
  • 2 tbsp of tomato paste
  • 1 tbsp of BBQ sauce
  • 2 tbsp of flax meal
  • 1 tbsp of dried parsley (I added a little extra)
  • 1/4 tsp of salt
  • 1/4 tsp of pepper
  • 1/2 cup of oats
  • 1/2 cup of breadcrumbs
  • 1/3 cup of ketchup (I REALLY dislike ketchup so I bought the natural one with no sugar so it wasn’t quite as gross lol)
  • pinch of brown sugar (to be more precise I added about 1 tsp)
  1. Preheat the oven at 350 degrees F. Line the baking sheet with parchment paper OR oil it a little if you know the pan doesn’t tend to stick.
  2. In a large pan over medium heat, sauté the onion , carrots, celery, pepper, and mushrooms with a pinch of salt and pepper. Once softened, add the garlic and cook for another minute or so.
  3. In a food processor or blender (I used my ninja blender) pulse together the lentils, cooked vegetables, tomato paste, bbq sauce, flax meal, parsley, salt, pepper, oats and breadcrumbs. DO NOT PUREE but blend into a chunky dough. This step is essential if you want the loaf to resemble one of a meat texture. If you puree it, there is little texture.
  4. Shape the dough into a ball and place in the baking sheet (I used a loaf pan to ensure the shape was ecstatically pleasing).
  5. Bake for 35 minutes. Remove from the oven, add the ketchup & sprinkle with sugar before returning it to the oven for 10 minutes. Let the loaf firm up once you remove it from the oven for 10 minutes.

*Be sure to read the outcome/review in Daily meals… this wasn’t amazing*




This morning was an early one like mentioned above. Early mornings call for pre made breakfasts! I made chia seed pudding last night and just topped it with some fresh strawberries and almond slices before devouring.

Chia seed pudding is probably my FAV breakfast & snack right now.

*Tomorrow my daily recipe will be my vegan chia seed pudding- stay tuned*


I had leftover chickpea pasta and immune boosting pasta sauce. You already know how I feel about this recipe (posted in yesterdays blog.) With a homemade chocolate chip cookie to finish off.

I love a little something sweet after lunch yum yummmm


Today I had some extra time so I threw together my fav bruschetta. I promise to feature that recipe in the upcoming days. It’s my moms recipe and honestly I’ve never had better. The balsamic reduction on top is SO delicious omg. I could eat just these for dinner!


I made the vegan loaf featured in my “Daily Recipes.” The odds of me making it again are slim but it was worth a shot. The flavours were great but the texture was too baby food like for me. I think pan frying each piece (in a little olive oil) individually would be more appealing to me. The outside would be a little crustier and less moist. The sauce wasn’t bad, I like a good classic tomato sauce with my loaf.


It was another busy day but I managed to feed the hunger a little more today.

I had fresh fruit throughout the day: strawberries, raspberries, blackberries & grapes. Along with half a Plant protein bar!


Started the day with a nice cup of coffee. I usually add agave and no milk but, today was Saturday so I treated myself: cream & agave.

Water, water, water & more water.

Ou also a cup of grapefruit perrier with dinner.

I just want to mention that my goal is to include more fresh raw veggies as snack options. My next grocery shop will feature new & exotic veggies.



Jour 1

So if I’m being completely honest, I started the vegetarian diet February 14th. I wanted to make sure it was something I was going to stick too, before I decided to share my journey.

I love to cook, but for some reason the first few days seemed like all my culinary skills were no longer useful. (For my vegan/vegetarian followers– think about it, you’ve been eating vegetables for years and all of sudden you’re told to cook with numerous meats you’ve never even tasted.) I felt like the recipes I had grown to love didn’t have the necessary nutritious (especially protein) if  I didn’t include meat.

As the days went on I decided that if I was going to make my vegetarian diet into a lifestyle I needed to accept that it would take time and practice.

I needed to put effort into finding new recipes that offered my body all the nutrients, minerals & vitamins it needed.

I decided to embrace it by jumping in the car and heading to the nearest book store. I spent hours looking at all the different plant based vegan/vegetarian cook books. The more I began to read, the more I was inspired by the lifestyle. Being a real foody,  I was scared that I would have to eat things that may not necessarily please my palate. The more I read, the more I realized just how delicious plant based meals could be.


I think discovering new recipes that taste good in addition to make you feel good, are the ones that are going to make the transition easier. I think it’s unfair to expect your body and mind to embrace every raw flavour overnight. The journey takes time- keep some sort of comfort food in your diet to make the journey easier.

If pasta sauce is your go to (it’s probably one of my favs) find one that is better & more nutrient dense but that offers the same great comfort.

I think its also SUPER important to plan before going grocery shopping. The first few days, I thought going to the grocery store would inspire me but it actually ended up doing the complete opposite. I felt frustrated and discouraged by all the meat products and byproducts. When I began to pick recipes and shop based on the ingredients I needed for the week, I began to enjoy grocery shopping again. I discovered items I had never purchased before; it almost felt like a new adventure.


Immunity boosting tomato sauce with mushrooms
(“Oh She Glows” Cookbook I’ve modified it to my liking)
Makes 5 to 6 cups

  • 1 tbsp (15mL) extra virgin olive oil (I used avocado oil because I ran out of olive oil)
  • 1 sweet onion, diced
  • 5 cloves of garlic (I love garlic so modify to taste)
  • 3 cups of mushrooms (I don’t love mushrooms so I blended mine on high for about
  • 20 seconds- the mushrooms turned into a ground beef texture)
  • 1/2 cup of basil leaves (I threw mine in the blender with the mushrooms)
  • 1  (28 ounce) can of diced tomatoes (I had a bunch of left over fresh tomatoes so I used those and they worked just fine)
  • 8 tbsp of tomato paste (I like my sauce a little thicker so I used the whole can)
  • 1/2 tsp of salt
  • 1/2 tsp of pepper (I added more before I served it)
  • 2 tsp of dried oregano
  • 1 tsp of thyme
  • 2 tsp of red pepper flakes (If spice isn’t your thing- put less or none at all)
  • 2 tbsp of chia seeds (optional- I put more because I didn’t have any lentils)
  • 1 cup of lentils (optional- I didn’t include any)
  1. In a large sauce pan, heat the oil over medium heat. Add the onion and garlic, stir and combine. Sauté for 5 minutes or until the onion is translucent. Season with salt and pepper to taste.
  2. Stir in the *blended mushrooms and basil leaves* and raise the heat to medium-high. Cook for 10 minutes or so. Let the mixture cook until most of the liquid released by the mushrooms has cooked off.
  3. Stir in the diced tomatoes, tomato paste, oregano, thyme and red pepper flakes if desired, and stir to combine.
  4. Stir in the chia seeds along with lentils, if desired.
  5. Enjoy on top of your fav noodles (zucchini, spelt, GF, chickpea, etc)




So I kinda slacked this morning. I wasn’t really hungry so I had a green juice. I mixed a couple handfuls of kale, about a cup of pineapple, a cup of water and a sprinkle of chia seeds. I blended it for about 30 secondes, since the pineapple was fresh it was very liquidly.

I had about 10 raw almonds before heading out to run a few errands.


I had leftover chickpea curry and green beans. After I reheated it, I added some fresh sprouts for some extra crunch and nutrients.

I was feeling some sweet so I had a couple tbsp of sea sweet chocolate chips.


I made the pasta sauce featured in my “Daily Recipes.” Honestly, I think I like it more than my old go to ground beef one. My non-vegetarian followers should even give it a try. The mushrooms give the sauce a great flavour (and I do not like mushrooms.)

I ate it with some chickpea pasta since I didn’t add any lentils to the sauce. I think it would also be good with zucchini noodles just make sure your noodles aren’t too wet. After I spiral them I always throw them in a hot pan to cook some of the moisture off of them.


I was kinda busy today so my snack game was not very strong. I ate an apple with some PB2 powder peanut butter (sometimes I mix it with a little honey if I’m feeling sweet.)

I was in a coffee shop and the smell of the donuts got to me… I couldn’t resist, fresh donuts are a weakness. I had a chocolate donut. *I just want you to know a treat here and there is okay- don’t let food become a thing of anxiety. It is important not to use food as a reward or punishment. When I put on nearly 30 pounds do to cancer treatments I began to hate food. It became a source of anxiety and frustrations. I was lucky enough to lose the liquid weight I had gain. I still have a few extra pounds but with good diet and frequent exercise I know it will come off. *