A couple weeks ago I was walking through the grocery store and finally found the Mary’s Gone Cheezee crackers. I had seen people posting about them on social media, but this was my first time seeing them in the wild.

Ah, pancakes. A delicious breakfast staple! Who doesn’t have childhood memories of sitting down drench those sweet little fluffy bites of batter with way too much syrup?

Lasagna, baked ziti, creamy sauces, oh my!

These were all foods I thought I was going to have to give up when I went vegan in 2019. When I learned of my severe gluten intolerance, it had been hard enough finding those things without gluten. Adding the removal of dairy alone seemed like a tall ask, let alone eggs and meat.

For those of you who don’t know, I grew up in Minnesota. My absolute favorite food as a kid was creamy chicken wild rice soup. When we’d go out to restaurants, that’s what I would get 100% of the time.

Here’s the deal, despite my love of the taste, I always felt like absolute trash after eating it. It all made sense as an adult when I discovered just how bad my gluten and dairy intolerance is.

A review of the Louisville Vegan Toppins’. Since going Vegan almost five years ago, there’s very, very few things that I miss. In fact, the thought of consuming animal products makes me sick. It mostly has to do with texture vs. the taste for me. There are a few things that I miss the flavorings of such as pepperoni and bacon.

Having unique food restrictions means it’s often hard to find things pre-made in store. That’s ok. Several years ago I started to make as much as I can from scratch and found that it wasn’t as hard as I was expecting.

September 1st is such a special day for our family. In 2019, it was officially our first day of homeschool. I was in a job that was easy, but provided very little life satisfaction. Kiddo was in full time Pre-K and was absolutely miserable.

Ok, let’s be real. Finding premade items for our family is a difficult task. It’s ok though. As a result, we make most of our meals from scratch. I’ve set my expectations, learned to batch cook, and become a master at meal planning.

When you have as many allergies as we do, you learn to plan ahead. Something I love to do is make big batches of something simple and with very minimal seasoning. Then, I can either eat it throughout the week and use it in different meals, or I can freeze it in individual portions.