06-11-2015: VEGAN COPYCAT MACARONI AND CHEESE (RECIPE)

As an avid cheese lover, there is nothing I love more on this planet than macaroni and cheese. I love pasta and I love cheese – meaning the idea of pasta slathered in a rich cheese sauce is enough to drive me mad with hunger pangs. Before going vegan, macaroni and cheese was one of my absolute favorite dishes and I wasn't ready to give it up after making my lifestyle change. I needed to find a way to make a vegan version that was just as good as the original, but finding a good recipe was a lot easier said than done.

For over two years I tried every combination of ingredients I could find to obtain that "perfect" vegan cheese sauce: potatoes with carrots and onions, tomato paste and nutritional yeast, miso paste and soy sauce, and even truffle oil with soaked cashews. Each recipe I found promised a rich, delicious sauce with a strong "cheese" flavor, but none of the combinations I tried gave me any sort of satisfaction in the cheese department. Don't get me wrong; they were rich and had a "cheesey" sort of flavor to them, but they didn't taste like macaroni and cheese. I couldn't even fool my family; according to my mother, most of the recipes I had tried ended up tasting like macaroni salad. This was not a good sign. 

After being frequently disappointed by the recipes I was trying, I decided to take a new approach and come up with my own cheese sauce recipe instead. To begin, I reflected back on all the recipes I had previously tried and pinpointed all the issues I had with each recipe: not enough flavor, too gritty, not creamy enough, and most importantly, not cheesy enough. I didn't know how to go about creating a recipe from scratch until I looked back through my old recipes and found my favorite non-vegan macaroni and cheese recipe, which I decided to try to veganize. The result?

Lots of cheese, lots of pasta, and lots of delicious mac and cheese goodness. Oh, yes.

The original recipe consisted of a basic roux, to which copious amounts of cheddar cheese were added, then topped with panko bread crumbs and baked until crispy. For years my mother had been making macaroni and cheese with the same approach, leaving me to realize this was probably the best route to take. To veganize it, I subbed out the cheddar cheese with a combination of vegan cheeses: first using a combination of Follow Your Heart's vegan cheddar cheese shreds and Field Roast's chao vegan cheese slices, then later subbing out the Field Roast cheese with Follow Your Heart's American style slices as they have the same flavor as the Chao slices but are soy free and significantly cheaper. In addition, I subbed out the dairy milk with plain unsweetened almond milk to provide a creamy texture with a very mild flavor.

To keep the recipe gluten free, I subbed out normal wheat macaroni noodles with gluten free macaroni. There are a few different types on the market right now, but my favorite brand to use is Bionaturae as it has the most authentic texture and flavor to regular wheat macaroni. For the breadcrumb topping, I used Ian's Gluten Free Panko Breadcrumbs (both the plain and Italian style flavors) and they worked flawlessly. Using these brands, my family could hardly tell the recipe was vegan, let alone gluten free. Success! 

This recipe is everything macaroni and cheese should be: creamy, flavorful, comforting, and most importantly, cheesy. It's amazing straight from the pan or baked with breadcrumbs; you choose! 

It's also incredibly versatile. While I prefer to keep the flavor fairly mild with the combination of cheddar and American style vegan cheeses, you can use any flavor you'd like (including pepper jack, Swiss, or Gouda)! You can also include any additions your heart desires, like green peas, vegan ham, or caramelized onions. 

Below I've provided the recipe with the brands of products I used when I made this dish. While you don't need to use the exact same products I did, I'd strongly recommend them. The dish won't taste the same if other brands of cheeses or pastas are used, so be aware! 

Ready to get macaroni and cheese wasted? 

Copycat Vegan Macaroni and Cheese

(serves 6)

- 8 ounces gluten free pasta

- 4 tablespoons vegan butter, such as Earth Balance

- 4 tablespoons gluten free flour, such as Brown Rice flour

- 2 cups of unsweetened, unflavored non-dairy milk 

- ½ teaspoon yellow mustard (mustard powder works fine as well)

- ¼ teaspoon onion powder*

- ½ teaspoon salt*

- ¼ teaspoon garlic powder

- ¼ cup of nutritional yeast

- 1 bag of Follow Your Heart Cheese Shreds
(or other vegan cheddar cheese)

- 1-2 slices of Follow Your Heart Cheese Slices
(optional, but recommended)

- 1-2 dashes of ground black pepper

- 1-2 dashes of paprika

- Gluten free breadcrumbs (optional)

Instructions:

1. Prepare the pasta according to the box instructions. If baking the macaroni and cheese, preheat the oven to 400 degrees.

2. Place a small saucepan over medium-low heat on a stove top. Add the vegan butter and stir until melted. Little by little, add the flour and stir until the mixture thickens. It should look something like this:

3. Add the milk little by little to the mixture, stirring between each addition. It is important to fully incorporate the butter and flour mixture with the milk until completely blended.

4. Bring the heat down to low. Add the mustard, onion powder, garlic powder, salt, and nutritional yeast. Stir until combined.

5. Add all the vegan cheese. I add the two slices of vegan cheese for both flavor as well as for extra creaminess, so I wouldn't recommend skipping out on it. Before adding to the pan, I shred the cheese into small pieces to allow it to melt faster.

6. Stir rapidly until all the cheese is melted. From experience, it will take about four to five minutes for it to be fully melted and incorporated. 

7. Add the paprika and pepper to taste. Combine the pasta and cheese sauce and stir until fully incorporated.

8. If baking, spray an 8" by 8" baking dish with non-stick spray. Add the macaroni and cheese and top with breadcrumbs. I found that I only needed about half a cup to cover most of the top, but depending on the size of the baking dish used, it will vary. 

9. Bake for 10-15 until the breadcrumbs have browned. If they have not browned after 15 minutes, use your oven's broiler to crisp the top.

10. Remove from oven and let cool for 5-10 minutes. Dig in and enjoy!

*To achieve a cheese-like flavor for this sauce, I found that using onion and garlic powder helped immensely. While I've suggested using only ¼ teaspoon of onion powder, I personally add ½ teaspoon. I also add more salt than I've suggested, so when preparing the recipe, begin with the measurements I've suggested and add more to taste. 

Thanks for stopping by!

- The Friendly Foodie ♥

05-31-2015: FIELD ROAST CHAO CHEESE SLICES (REVIEW)

If there is one food I can confidently say I am addicted to in this world, it is and always will be cheese. I have spent all twenty years on this planet loving, enjoying and embracing cheese, and I have no current plans to end this romantic relationship we have developed.

I am in love with cheese, but cheese is, however, not in love with me.

Being a lactose intolerant vegan, there are obvious reasons I should not love cheese. In fact, I should despise cheese and all of its dairy-filled counterparts. I should avoid the mere idea of cheese - but I cannot do that. Cheese is my one true love, and how could you separate yourself from your one true love? Impossible.

Luckily, brands like Field Roast exist to preserve that loving bond we all hold with cheese. Goodbye casein, hello chao cheese slices!

With other vegan cheese brands such as Daiya, Follow Your Heart, and Chicago Vegan Foods, there's currently some fierce competition to go head-to-head with in the vegan cheese industry. Shreds, slices, wedges, and even spreads of non-dairy cheese have been on the market for years and their quality is only improving as we speak. To break into an industry where common brand names have already been established is challenging; however, Field Roast has joined the party and they're setting a brand new standard for quality and authenticity of vegan cheeses everywhere. 

After hearing that a new vegan cheese was hitting the market, I searched high and low for this cheese everywhere I went. It was supposedly a game changer in the vegan cheese market, leaving me desperate to find and try it as soon as possible. While there are currently multiple vegan cheeses on the market today, none have satisfied my desire for a truly authentic, delicious vegan cheese thus far. As a former cheese addict, I had high hopes and standards for this cheese - so let me tell you that it did not disappoint. 

Since finding this cheese and nearly devouring it all straight from the package (in one sitting, if I may add), I've put it to good use in a variety of different dishes. It works phenomenally well in hot sandwiches, like a classic grilled cheese or a grilled pepperoni pizza panini - all vegan, of course.  

It also tastes incredible cold, especially in a sandwich with Tofurky Deli Slices and Hampton Creek Chipotle Mayo. 

Best. Lunch. Ever. 

Does it work well in cheese sauces, you ask?

Very well. It works fantastically in macaroni and cheese, for one thing.

It also works great in vegan alfredo. Move over, parmesan. 

Vegan nachos? Yes, these are more than possible with this cheese.

What about pizza muffin bites? Those can be a vegan thing? Yes they can. 

I'm clearly having copious amounts of fun with this cheese. 

Before we get too cheese crazy, let's move on the review:

FLAVOR: ★★★★★ (5/5)

The flavor of these cheeses is amazing. I've tried two of three flavors (the Creamy Original and the Tomato Cayenne) and they are out of this world. Though Field Roast aspires to not mimic traditional dairy cheese flavors with this product, I can't help but note the impressive similarities between these and dairy cheeses. The Creamy Original tastes similar to a soft provolone and the Tomato Cayenne tastes like a spicy pepper jack - but WAY better!

TEXTURE: ★★★★★ (5/5)

For a vegan cheese product, the texture on this cheese is incredible. While they may not be as creamy as standard dairy cheese, they still provide a good bite and a solid texture. In no way are they "dry" or even "too creamy", as I've experienced frequently with other vegan cheeses. They're great hot or cold, especially on crackers or in a sandwich! Yum!

AUTHENTICITY: ★★★★☆ (4/5)

This one is a bit tricky. While these cheeses taste great with crackers or inside of a melty grilled cheese, they don't provide that "stretch" factor 100%. Maybe I'm being a dreamer here, but I'm awaiting a vegan cheese that gives me that stretch and pull of melted mozzarella or cheddar. They're unbelievably creamy (but again, not "too creamy") and melt in your mouth wonderfully, but the stretch just isn't there when melted. I wouldn't recommend these for a pizza (believe me - I've tried), but they're entirely suitable for any other cheese-related need. 

COST: ★★★☆☆ (3/5)

While everyone's budgets are different, I'm basing this review on the current costs of other vegan cheeses on the market. Most that I've seen range from $3.50 - $5.00, but these exceed those greatly, coming in at about $6.00 - $8.00 per pack of ten slices. Recently, however, I've seen them reduced to $5.00, which was lovely. Again, this entirely depends on your region and the store you are purchasing them from, but I feel as though the prices I've provided are pretty spot on. 

AVAILABILITY: ★★★☆☆ (3/5)

It took about two months for my local Whole Foods to receive these cheeses after everyone on the West Coast began receiving theirs. I live in the Midwest, so with the exception of Chicago, vegan products are pretty scarce and may be in fairly low demand. Regardless, once this cheese hit the shelves at my local Whole Foods, it wasn't long before the other health food stores in my area began carrying it as well. Still, my local grocery stores haven't begun carrying it to this day and I'm not sure they ever will. (For reference, I'll note that they carry Daiya cheeses as well as some lactose-free cheeses.)

OVERALL PERSONAL RATING: ★★★★☆ (4/5)

I've recommended this cheese to every vegan and non-vegan inquiring about dairy-free cheeses. It is a bit pricey and it is SLIGHTLY lacking in the stretch factor, but it is still one of the best vegan cheeses I've ever tasted. The flavors are delicious, the texture is spot on, and it is so incredibly versatile in cooking (as I've shown above). With a few minor complaints, I'm all for this amazing cheese!!

NON-VEGAN RATING: ★★★★★ (5/5)

The first day I brought these cheeses home, I immediately began the process of making a grilled cheese sandwich with them. My little brother watched me make mine and became incredibly curious about their taste (I was quite thrilled to have found them and was making a very large fuss of how delicious they were), so he tried them both hot and cold. The result? Two thumbs, way up. He even asked me to make him a sandwich with this cheese instead of the dairy cheese in the fridge! Score!

Fast forward a few days later and I've prepared myself another grilled cheese - shocker. This time, my mother hears me raving about my sandwich and asks for a bite. To my surprise (and hers!), she falls in love with the flavor and even asks (read: demands) I make her a sandwich with this cheese. Go Field Roast!

Though it has been quite a bit since these cheeses have hit shelves, there have been some states who still haven't found them just yet. However, if you have already tried this cheese, let me know what you think of these cheeses! What have you used them for so far? Do you hope Field Roast comes out with some more flavors in the future? Let me know below!

Click HERE for the Field Roast website to see the other Chao Cheese flavors as well their separate line of vegan products!

Happy cheese eating! 

- xoxo, the Friendly Foodie ♥

02-07-2015: SPICY TORTILLA SOUP (RECIPE)

There are few things I enjoy more in this world than soup. I love everything about it – it’s a versatile base for a handful of dishes, it’s incredibly delicious, it’s beautiful to look at, and it’s both easy and inexpensive to prepare. What more could you ask for?

It’s also incredibly convenient to have around when the weather starts to change from unbearably hot to bone-shivering cold…goodbye gazpacho, hello hearty stews! It’s finally winter, and that means one thing: it’s finally soup season. How cozy!

There’s a wide array of soup varieties in this world and so far, there hasn't really been one I haven’t liked: cheddar broccoli, spicy chili, chicken noodle, hearty lentil, wonton dumpling, French onion, you name it – I love each and every one. Each soup holds a special place in my heart, but one in particular surpasses all the others – and that soup, ladies and gentlemen, is tortilla soup.

While there are dozens of recipes for tortilla soup out there, each recipe spotlights the same three components – a spicy broth as a base, with shredded cheese and crunchy tortilla chips as toppings. Everything in between varies per recipe; shredded chicken breast, sautéed veggies, tangy sour cream, and even penne pasta has made an appearance in some of the bowls I’ve tried in the past.

Today my tortilla soup bowls are prepared a little differently than they were before. In my attempt to make it vegan without missing out on any of the flavor or heartiness, I’ve recreated this recipe without the chicken, and instead substitute beans for a filling and delicious source of protein. Along with sautéed zucchini and red peppers, crunchy tortilla chips, juicy yellow corn, hearty crushed tomatoes, spicy cumin, cayenne pepper, and tangy vegan sour cream, this recipe provides an amazing combination of flavors and textures that leaves you wanting more after every bowl.

To be quite honest, you may not even get through one bowl before you find yourself wanting more. There’s a system to eating tortilla soup that I essentially follow to a “T” every time:

- Pour large bowl of soup.

- Garnish with handfuls of tortilla chips, avocado, and cheese.

- Quickly scarf down top half of the bowl.

- Add more toppings to the remainder of the soup in the bowl.

- Consume the remaining contents of bowl.

- Repeat.

Don’t believe me? Try it out for yourself and see. Trust me, you WON’T regret making this soup!

That is, until you find yourself completely addicted and making it once a week. Whoops? I’m sorry in advance.

Mexican Tortilla Soup

(serves 6)

This recipe is a vegan, gluten-free, soy-free variation of my favorite Mexican tortilla soup recipe. It contains an adequate amount of cayenne pepper for spiciness, but I tend to up it to about one full teaspoon for an extra kick! This recipe contains only beans as a source of protein, but to make this soup more authentic you could add about one to two cups of shredded Beyond Meat chicken strips to the pot when sautéing the vegetables. Meat eaters won’t know the difference! Serve with crushed tortilla chips, diced avocado, vegan cheese, fresh lime, cilantro, and vegan sour cream as garnish. Since everyone likes different amounts of toppings, I don’t list a specific amount of each in the ingredient list. Add and top to taste – everyone’s bowls will be unique and delicious!

Ingredients:

- 2 zucchini

- 3 peppers (red, orange, or yellow)

- 1 clove of garlic

- 1 tablespoon of olive oil*

- 6 cups of vegetable broth

- 1 (28) oz. can of crushed tomatoes

- 2 teaspoons of cumin

- ½ teaspoon of cayenne pepper

- 4 (15.5) oz. cans of cooked beans, rinsed**

- 2 (15.4) oz. can of yellow corn

- Tortilla chips (use gluten-free chips if needed)

Optional, but HIGHLY recommended:

- Vegan cheese, shredded 

- Fresh lime

- Vegan sour cream 

- Cilantro 

- Avocado 

Instructions:

1. Wash peppers and zucchini. Peel zucchini and chop vegetables into desired size; I tend to dice my zucchini into very small pieces no bigger than a bean, and julienne my peppers into thin strips (this is my personal preference, though if you prefer a chunkier soup, go for it!).

2. In a large pot, heat olive oil over medium-high heat. Add peppers and zucchini to pot and sauté until softened, about 5-6 minutes, stirring every few minutes or so.

3. Add the crushed tomatoes, vegetable broth, cumin, cayenne pepper, beans, and corn to the pot. Stir together to incorporate all ingredients. Raise heat to from medium-high to high. Bring soup to a boil.

4. Once the soup has come to a boil, lower the heat to medium-low and let simmer. If you prefer a soup with a thinner broth, simmer for about 15-20 minutes; if you prefer a thicker broth, simmer for about 20-25 minutes, stirring every so often. When finished simmering, remove from heat.

5. Ladle soup into bowls. Top with tortilla chips, cheese, fresh cilantro, sour cream, avocado, and fresh lime juice as desired. Lick bowl clean. Repeat. Enjoy!

* To make this recipe oil-free and 801010 friendly, I’ve tried using water instead of oil to cook the vegetables and it works just as well, but requires more cooking time and more frequent stirring. It’s definitely doable!

** While not necessary, I enjoy using a variety of beans in the soup. For my personal favorite combination, I’ll typically add two cans of black beans, one can of pinto beans, and one can of kidney beans. Yum!

I personally like to have the bag of tortilla chips and vegan cheese handy in front of me to add more as I go along, but that’s just me. ☺

My whole family enjoys this soup, and I hope yours will, too. It’s not too spicy, but definitely spicy and hearty enough to warm you up from the inside out.  It makes the transition from summer to fall that much more exciting and definitely a lot more bearable. I’ve made this recipe countless times and it never fails to exceed my expectations for a great meal!

Thanks for stopping by!

- The Friendly Foodie ♥

01-25-2015: COCONUT BLISS (REVIEW)

Many people assume that when you become vegan, you'll forever miss out on all the dairy-filled fun that all the non-vegans still get to have. From here on out, the kind of fun you grew up with on hot summer days, the kind of fun that came in a chocolate-vanilla swirl adorned with brightly colored rainbow sprinkles, the kind of fun that melted down the sides of your waffle cone and left your hands covered in a sweet, sticky mess.. it's gone. That kind of fun has left the building, only leaving you with sadness, regret, despair, and some severely intense frozen dessert cravings. Sigh.

That being said, today I'm happily here to tell you that you don't have to miss out on all the fun anymore. Vegans and non-dairy consumers: grab your spoons. 

Luna & Larry's Coconut Bliss products are a must for vegans and those with dairy-allergies everywhere. This is by far my absolute favorite vegan ice cream brand on the market right now - and it's about to be yours, too. Somehow, someway, they have managed to concoct the most delicious dairy-free ice creams I have ever tasted in my life. They're also entirely gluten- and soy-free, yet don't compromise on taste or texture at all.

The secret? Coconut milk plays the key component in the ice cream's base, leaving it just as creamy, sweet and delicious as it's dairy-based counterpart. It currently comes in 15 different flavors, such as Chocolate Walnut Brownie (pictured above), Naked Coconut, Vanilla Island, Cappuccino, Chocolate Peanut Butter, Cherry Amaretto, and my personal favorite, Salted Caramel & Chocolate (also pictured above). SO. GOOD.

Let's move on to the review:

FLAVOR: ★★★★★ (5/5)

The Chocolate Walnut Brownie as well as the Salted Caramel & Chocolate tasted AMAZING, though both did have hints of coconut flavor.  (I love coconut, so this wasn't a problem for me!) The Chocolate Walnut Brownie paired deliciously with the coconut flavor, but the Salted Caramel & Chocolate was a PHENOMENAL combination, especially with the saltiness from the caramel - mmmm. How can you possibly go wrong with salted caramel, chocolate, and coconut?!

TEXTURE: ★★★★★ (5/5)

The texture was PERFECT in both varieties, but especially for the Salted Caramel & Chocolate. The variety in texture from the brownies and walnut chunks in the Chocolate Walnut Brownie made it even more delicious, though I would have appreciated a few more brownie chunks thrown in there - they were so fudgey!

I really adored the creaminess as well as the swirls of thick caramel and chocolate in the Salted Caramel & Chocolate. Every spoonful was DECADENT and left me especially wanting more of the caramel swirl.

Both varieties lacked nothing in texture and tasted identical in texture to their dairy counterpart. Wow!

AUTHENTICITY: ★★★★☆ (4/5)

If you don't mind the coconut flavor and are looking for a seriously good replacement to dairy ice cream, I think I've found your fix. I'm 99.9% sure that if you threw this into a sundae or onto a non-vegan's ice cream cone, they'd have no idea it wasn't dairy unless you told them! The creamy, smooth texture is identical to that of dairy ice cream. The coconut is fairly obvious though, so do take note!

COST: ★★☆☆☆ (2/5)

Coming in at about $7/8 a pint, this ice cream is pricey - even for vegan ice cream. Typically this ice cream serves as a treat for a special occasion (like this upcoming Valentine's Day!) as it's far too pricey to be buying every week or so.

(Consider, however, that a custom large serving of dairy ice cream with mix-ins at Cold Stone Creamery can be just as expensive for ONE single serving of ice cream, so personally I don't mind the price when I want a vegan ice cream fix.)

AVAILABILITY: ★★★☆☆ (3/5)

I'm always able to find this brand at my local Whole Foods as well as other specialty health food stores, though have yet to see it at my local Kroger, Mejier, or other large grocery store chains in my hometown. (availability will vary by state)

OVERALL PERSONAL RATING: ★★★★☆ (4/5)

The actual product is amazing - creamy, flavorful, and so similar to the "real" thing! It's one of my favorite products and I'm absolutely obsessed. However, I do wish it was available in more chain grocery stores nearby (hopefully one day it will be!) and that it wasn't so pricey - even though you're paying for the quality of the product, which is pretty amazing. Minimal complaints here!!

NON-VEGAN RATING: ★★★☆☆ (3/5)

This was averaged right down the middle. I had two non-vegan friends both try it and got two COMPLETELY different responses (both tried the Salted Caramel & Chocolate). The first friend tried it and thought it was DELICIOUS - then proceeded to steal spoonfuls from my pint when I wasn't looking. Then another non-vegan friend took a spoonful, but she almost spit hers out. She absolutely did NOT like the coconut flavor (or the combination of all the flavors for that matter).

Later on I purchased a pint of the Chocolate Walnut Brownie flavor and both my mother as well as my sister tried a few spoonfuls. My mother, who isn't a fan of most vegan products (but adores coconut), thought it was only OK - nothing special and certainly nothing she would go out of her way to eat again. However, my sister absolutely adored everything about it, especially the coconut flavor. That, my friends, leaves me with a very tightly-tied average 3/5 stars. Oh well!

(understandably, if coconut isn't one of your most preferred flavors... this ice cream may not be for you, but I think it's definitely worth a shot!)

What do you think? Have you tried any of the Coconut Bliss varieties, and if so, which ones? Let me know and leave me a comment below - I'm on the prowl for my next new favorite flavor..

..though I'm pretty sure they're all bound to be my favorites, haha!

Click HERE for the Luna & Larry's Coconut Bliss website for a list of all products as well as all flavors available for the Coconut Bliss ice cream pints.

Happy (non-dairy) Ice Cream hunting!

- xoxo, The Friendly Foodie ♥

12-28-2014: WELCOME TO THE FOOD PARTY

Hello everyone!

Thanks for stopping by and welcome to my new site! Let me formally introduce myself: my name is Reanna and I am the Friendly Foodie. I've been working on this site for MONTHS, and I am so excited to finally be sharing it with you! This site is my personal journal for all things food related - cooking, baking, products, travel, and more! I have an obsession for food that, quite frankly, isn't very fun to share with people who could care less about all things food related - like the health benefits of kale, or where to get the best vegan pizza in Chicago, or how to make the best-ever batch of vegan and gluten free brownies.

 Food is my passion - something that gets me out of bed every morning, something that brightens my mind on my darkest days, something that my brain is constantly thinking about from the time I wake up in the morning until I'm laying in my bed, ready to pass out. It's my passion, my hobby, and now, part of my new project that I'm sharing with all of you.

Whether food is your passion, something you're just beginning to dabble in or something you're generally curious about, stick around - you're in for a treat! Cooking and baking doesn't have to be hard - even if you're doing it for someone with allergies or specific dietary restrictions. It should be something fun and exciting, and it shouldn't have to taste bland and unappetizing!

Would you believe that you could make a huge stack of chocolate chip pancakes with chocolate glaze and whipped cream in just half an hour? Would you believe that you could make them in half an hour.. and make them egg-free, dairy-free, soy-free, and gluten-free, without lacking in taste at all?

It's possible. It's VERY possible, and they are oh, so good.

I genuinely believe that vegan and vegetarian lifestyles, as well as other lifestyles with major dietary restrictions, can be just as easy, delicious, and satisfying as every other diet. That being said, I'm here to make the journey to delicious food even easier and more fun for you. Trust me - it's possible!

Thanks for visiting!

Xoxo, the Friendly Foodie ♥