We love [corn] bread!


We are a week into our month of vegan eating and so far, so good! The PROS: feeling amazing, super regular, great energy, team grocery shopping, better sleep and we've both dropped a few lb's. It's also been a real treat to see the comments and suggestions via instagram and my facebook page as I post about our journey. I say at least once a day I LOVE INSTAGRAM and Cliff laughs with an, I know you do.

We're giving ourselves $100 per week for groceries and shopping has been so much fun. We weigh all our fruits and veggies and add everything up before we get to the register. This life within a budget thing is actually a blast. I know that many of you have been shopping this way for years but we are admittedly recovering binge shoppers. I mean c'mon Whole Foods is so much fun, little of this, OH we definitely need to try that and more than a few times we've gotten to the register and our jaws dropped to the floor at the $300 plus bill. Oh yeah, that's a gift I tell you. Though if there's one thing I don't mind spending money on it's good quality food. We call it our health insurance and it's totally worth it.

The CONS: The first two days felt like a cleanse, lethargic, lots of bathroom time, a little woozy but I knew it was all normal so it was just a matter of hydrating and seeing it through. By day three I was feeling pretty spiffy again. If I don't feed myself in a timely manner I wither on the vine... though that's really always been the case for me the feeling is more severe as a vegan. And really just all the food prep and pre planning.

The love/hate in it all is that this is giving me an opportunity to plan meals! I feel like I can never really get the kitchen clean because it's a constant rotation of something in use. So I'm learning to embrace the contained mess of it all.

Over the weekend I tried my hand at cornbread and coupled with our new side-of-the-road local honey it's SO good! Hope you enjoy it too!  Have a wonderful week! XO Lacy

Vegan Cornbread


  • 1 cup whole wheat flour (King Arthur brand is my favorite)
  • 1 cup whole grain cornmeal (Bob's Red Mill is my fave)
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 1/4 cup maple syrup
  • 1 1/2 cups almond milk


preheat oven to 375. lightly oil an 8 in baking pan. Sift dry ingredients into a mixing bowl. In separate bowl, whisk together wet ingredients. Make a well in the dry ingredients, pour in wet ingredients and stir until just mixed. Pour prepared batter into pan and bake until toothpick comes out clean, 20 - 25 minutes.

 Serves 8

*dairy-free *vegan

[recipe lightly adapted from The Moosewood Collective]