If you're a fan of sweet frozen treats - and really, who isn't? - then you need to get your hands on the N'ice Cream cookbook! Bloggers Virpi and Tuulia, the creative forces behind the blogs Vanelja and Tuulia.co, teamed up to create this gorgeous book packed with 80 better-for-you frozen goodies. They were sick of seeing all the crummy ingredients in traditional ice creams and non-dairy frozen treats so they created this cookbook as a 'candy land' of wholesome, vegan recipe alternatives. And with recipes like Apple Avocado Mint Popsicles, Dreamy Chocolate Sundaes and Salted Caramel Milkshakes you'll never miss the old stuff! All of the recipes can be made without an ice cream maker, which I love since I don't own one myself. I also love how simple and healthy all of the ingredients in the book are. No crazy ingredients, just whole, healthy foods blended and frozen to perfection. The best part this book comes out TODAY! Yup, you can find it on store shelves at your local bookstore this afternoon. Or, you can scroll all the way to the bottom of the page and enter for a chance to win a FREE copy for yourself! Either way, enjoy the recipe for the sweet and simple Coconut Sundae with Peanut Butter Caramel Sauce Virpi and Tuulia were kind enough to share with us below. 

Coconut Sundae
Ice cream sundaes have a lovely nostalgic vibe, and this quick version of a vanilla sundae is unbelievably easy, yet so creamy. You need only four or five ingredients! Serves 2. 

INGREDIENTS
Ice Cream:
1 (14-ounce/400-ml) can full-fat coconut milk (refrigerated overnight)
2 frozen bananas
½ teaspoon vanilla extract
1 tablespoon maple syrup, optional

Peanut Butter–Caramel Sauce
1 tablespoon peanut butter
1 tablespoon maple syrup or other sweetener
2 tablespoons unsweetened almond milk or other plant-based milk

DIRECTIONS
Open the coconut milk can and scoop the thick, solid white cream into a blender. Add the bananas and vanilla and blend until smooth, scraping down the sides of the blender as necessary. Taste and add maple syrup, if desired.

To make the peanut butter caramel sauce, combine all the ingredients in a small bowl and stir until you get a nice thick caramel sauce.

Pour the ice cream into bowls, top with the Peanut Butter–Caramel Sauce, and enjoy!

Reprinted by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © Virpi Mikkonen and Tuulia Talvio, 2016.

You made it to the giveaway! You can certainly buy your own copy of the book here, or you can enter to WIN a copy using the widget below. Good luck! 

I've followed the gorgeously curated Love & Lemons blog for quite some time now. Jeanine's effortless looking recipes accompanied by her brilliant photography, with some help from her husband Jack, are the epitome of drool-worthy food porn. Their photos are always bright, crisp, and inspire me to get cooking. While their recipes aren't always vegan, they usually are, and are always vegetarian. This holds true for the cookbook as well, with many GF options clearly laid out. The book is organized by the type of food you're cooking with, (i.e. carrots, onions, stone fruits, winter squash), which makes finding a recipe super easy. The book also offers simple meal suggestions based on whats leftover in the fridge, things you always wants to have in your pantry, and even recommended cooking tools. 
It's a gorgeous, hardcover book with over 120 recipes and 300 photos that will truly inspire spring and summer cooking and will have a space on our bookshelf for years to come. And we're lucky enough to not only share a favorite recipe from it, but to offer a FREE copy to one lucky winner in our giveaway below! 
The recipe we're sharing from the book is for these gorgeous, easy-to-eat Vegan Carrot Waffles. They come out fluffy, sweet, and just a bit crunchy around the edges. They were perfect topped with coconut whip and a bit of maple syrup! Other recipes I'm excited to try? The Crispy Shiitake BLT, Pea + Sweet Potato Samosas, and Green Tomato Basil Grilled Cheese. You're going to love this cookbook. So, let's get cooking!

(Be sure to scroll all the way to the bottom of the post to enter the giveaway!)

VEGAN CARROT WAFFLES 

INGREDIENTS
2 cups (500 mL) whole spelt flour or white/wheat mix
2 teaspoon (10 mL) baking powder
2 tablespoons (30 mL) ground flaxseed
1/2 teaspoon (2 mL) cinnamon
1 cup (250 mL) grated carrots
2 cups (500 mL) almond milk at room temperature
1/4 cup (60 mL) melted coconut oil
1 teaspoon (5 mL) vanilla extract
2 tablespoons (30 mL) maple syrup, plus extra for serving
Sea salt
1 recipe coconut cream (page 287 in the cookbook) (optional) 

DIRECTIONS
Preheat a waffle iron. In a large bowl, mix the flour, baking powder, flaxseed, cinnamon, and a pinch of salt. In a medium bowl, mix together the grated carrots, almond milk, coconut oil, vanilla, and maple syrup. Fold the carrot mixture into the dry ingredients and stir until just combined. Scoop an appropriate amount of batter onto your waffle iron and cook until the edges are slightly crisp. Serve with maple syrup and the coconut cream, if using. 

Yield: 4 to 6 waffles

[Reprinted from The Love & Lemons Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Jeanine Donofrio. Photographs copyright © 2016 by Jeanine Donofrio and Jack Mathews.]

You made it to the giveaway! To enter to win a copy of the Love & Lemons cookbook, please use the widget below. Giveaway is open to US residents only. Sorry, mates. And good luck! 

Since I'm coming back after a nearly two week break since my last post, I figured involving a giveaway might soften the blow. Luckily, PlanetBox came to the rescue wth this gorgeous Rover Box, which we'll talk about...in a minute. In the meantime, I wanted to update you guys on what we've been up to instead of posting lately! 
Two weekends ago we had our engagement party. It was awesome and low-key and most of our favorite people were there to celebrate with us. We had an ice skating party (in keeping with the winer sports theme apparently) and it was the first point at which I really started to feel engaged. I spent the following week balancing my time between visiting family and working on the first edits of the manuscript and shooting the cover photo for my cookbook, Homestyle Vegan (out in November but available on Amazon for pre-order right now!).
This past weekend was Expo West, the biggest Natural Foods Expo on the West Coast. We met with hundreds of brands and really great people in the health food spectrum to see the latest innovations, upcoming product releases, and best new vegan foods products at the show. We'll have a round-up of our faves from the show coming this week. Finally, next weekend is our very first, 100% vegan taco pop-up, Tacolepsy! We'll have three specialty tacos for purchase, some sweet treats, and some drinks, too. But since you probably came here for more info on this gorgeous lunchbox and how to WIN one for yourself, please feel free to keep scrolling!

I am just obsessed with this lunch box that PlanetBox sent me. Called the 'Rover', this non-toxic, stainless-steel bento box meets segmented container meets TV dinner tray is perfect for on-the-go munching and is a great way to keep your favorite foods perfectly portioned and in their own separate areas. If you're like me and prefer a larger variety of foods in smaller serving sizes, then this is the lunchbox for you.  This stylish lunchbox, which retails for nearly $50, is just a bit smaller size than an 8 1/2x11 inch piece of paper but holds nearly 4.5 cups of food! It's perfect for kids or adults, and comes with a cute, insulated carrying bag to keep your meal as warm or cool as you'd like. And if customization is your thing, the rover is easily personalized with matching water bottles, lunchbox magnets and accessories!
​PlanetBox is dishwasher safe and easy to clean, so you won't be stuck digging peanut butter out of the crevices or soaking sticky plastic lids for hours. The compartments easily allow for and encourage healthy portion sizes, which is perfect for grazing all day or sitting down for a healthy, hearty meal at lunchtime. Because the Rover is such a high-quality box, you won't have to worry about replacing it yearly like most boxes that get worn out, cracked, or warped. The Rover is in it for the long haul! It's also completely recyclable, if you do someday decide to pass it on. Ready to enter for your chance to win one of your very own PlanetBox Rover Lunchboxes? Scroll down! 

To enter the giveaway, just fill out the options on the widget below. Giveaway open to US residents only. Winner will receive a PlanetBox Rover Lunchbox, a Carrying Bag and a set of Magnets! Winner will be given a choice of colors but there is no guarantee you'll get the exact color you want. Good luck! 

The year is almost over, but there have been some GREAT cookbooks out this year! I've reviewed a bunch on FV - you can find them by searching 'cookbooks' in the search bar - and love adding new books to my collection. There are so many amazing chefs and food artists out there creating really great work, and we're so happy to support them. Plus, my very OWN cookbook will be out about this time next year! (WOOT WOOT!) 
We recently received these 5 cookbooks, and rounded them up into one place so you could get a glimpse of some of the latest cookbooks out and check out whats inside before you buy. Any of these books would make fantastic Holiday gifts for friends or family, and because each of these books caters to a slightly different audience, we've got something for everyone on your list! AND if you scroll all the way to the bottom, we're sharing a SUPER yummy recipe from Crossroads - their Warm Kale + Artichoke Dip! Its cheezy, its rich, and you'd never believe it was vegan. Let's dive right in!

And here is the DELICIOUS recipe shared generously with us from the NEW Crossroads cookbook for Warm Kale + Artichoke Dip! It's so melty and cheezy, it would make a great app at a party with friends or a perfect night-in dip to munch while watching movies. We're huge fans of visiting the Crossroads restaurant so being able to make some of their world-class dishes at home is more than satisfying. You can get your copy of the Crossroads cookbook HERE.

Warm Kale and Artichoke Dip 
Makes 4 cups
That retro classic, spinach and artichoke dip laden with cream cheese and sour cream, is transformed into a contemporary version that is still rich and creamy but allows the vegetables to shine. Kale’s chewy texture and peppery kick make it a bold stand-in for spinach. When sautéing the artichokes, take care not to let them brown; you want the dip to keep its beautiful pale color. The cashew cream needs to be prepared a day in advance, so plan accordingly. Serve with Harissa Potato Chips, Lentil Crackers, or raw vegetables, or try putting it on baked potatoes or using it as a filling for stuffed pasta, such as cappellacci (page 197).

8 large artichoke hearts or two 15-ounce cans artichoke hearts in water
2 tablespoons Earth Balance butter stick
2 shallots, minced
½ cup dry white wine
½ cup dry sherry
1 cup Cashew Cream (see note)
1 cup Vegetable Stock or store-bought stock
½ cup nutritional yeast flakes 
2 tablespoons fresh thyme leaves
6 cups baby kale, coarsely chopped
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Smoked paprika, for garnish

1. If using fresh artichoke hearts, bring a large pot of lightly salted water to a boil. Add the artichoke hearts and blanch for 10 minutes, or until slightly tender; a paring knife should slide in easily. Drain the hearts and plunge into an ice bath to “shock” them—i.e., stop the cooking and cool them quickly. Drain and coarsely chop. If using canned artichokes, simply drain and chop.
2. Put a large deep sauté pan over medium heat and add the butter substitute. When it has melted, add the shallots, garlic, and artichoke hearts and cook, stirring, until the vegetables are soft, 6 to 8 minutes.
3. Add the wine and sherry and cook for 1 minute to evaporate some of the alcohol. Add the cashew cream, stock, nutritional yeast flakes, and thyme, reduce the heat to medium-low, and gently simmer until thick, 35 to 40 minutes; stir occasionally to make sure the cream mixture doesn’t stick and burn on the bottom of the pan.
4. Fold in the kale a few handfuls at a time and continue to simmer until the kale is soft and the artichokes have broken down slightly, about 10 minutes. Season with the salt and pepper. (The dip will keep for up to 3 days covered in the refrigerator. To serve, reheat over medium-low heat, stirring often.) 
5. If the dip appears too thick, add a couple of tablespoons of stock or water.
6. Spoon the dip into a serving bowl, dust with smoked paprika, and serve with the potato chips, crackers, or sliced raw vegetables.

Cashew Cream
Makes 3 cups 

2 cups whole raw cashews, rinsed
Filtered water

1. Put the cashews in a bowl and pour in enough cold filtered water to cover. Cover with plastic wrap and refrigerate for at least 12 hours, or up to 1 day.
2. Drain the cashews in a colander and rinse with cold water. Transfer the cashews to a blender, preferably a Vitamix, and pour in enough cold filtered water to cover them by 1 inch, about 3 cups. Blend on high for 2 to 3 minutes, until very smooth and creamy without any trace of graininess. The cashew cream should be smooth on the palate; add more water if necessary. If you’re not using a heavy-duty blender, you may need to strain the cashew cream through a fine-mesh sieve to get rid of any grittiness.
3. Cover and refrigerate until ready to use. It will thicken as it sits, so blend with ½ cup or so filtered water if needed to reach the desired consistency.
​[Excerpted from Crossroads by Tal Ronnen with Scot Jones (Artisan Books). Copyright © 2015. Photographs by Lisa Romerein.]

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The New Year is almost here and we're all making resolutions. Mine are focused on improving my photography skills and paying off all my student loans, but for many the New Year is the perfect time to jumpstart their health by eating heathy, working out, and maybe even going vegan! We've compiled 30 of our most popular, healthiest vegan & gluten-free recipes to help get you started. There are even some raw recipes in there! From breakfast smoothies to late-night sweet treats, we've got you covered. Let's eat!

Mexican Chickpea Scramble (pictured above)

Healthy Homemade Granola

Glowing Pumpkin Juice

Strawberry Blonde Smoothie

Pineapple Mint Smoothie

Corned Bean Hash

Picante Black Bean Hummus (pictured above)

Hemp Seed Basil Pesto

Cauliflower Queso

Buffalo Sriracha Hummus

Maple Balsamic Vinaigrette

Strawberries 'n' Cream Chia Pudding (pictured above)

Choc-Oat-Nut Granola Balls

Extra Chewy Chocolate Steel Cut Oat Bars

Peppermint Lemonade

Mediterranean Quinoa Salad (pictured above)

Southwestern Black Bean Salad

Kale Salad with Ginger Tahini Dressing

Tangy Curried Chickpea Salad

Tomato Basil Spaghetti Squash Bake (pictured above)


The BEST Spicy Vegan Chili

Moroccan Chickpea Soup

Crispy Cauliflower Nuggets

Baked Black Bean Burgers

Strawberry Basil Ice Cream (pictured above)

Mango Rosemary Sorbet

Mini Key Lime Cheesecakes

Persimmon & Ginger Tart

Strawberry Rhubarb Crumble

Chocolate Orange Macaroons

The day after Thanksgiving, I started a cleanse. I was felling full, sluggish, and had indulged big time the night before. I needed a kickstart! I had never done a full cleanse before: I had tried various juice cleanses but always gave up after too much rumblin' in my tummy.
Several weeks prior, I had been contacted by a representative of Joulebody. They offered to let me try one of their vegan, gluten-free, whole food based cleanses and I was instantly intrigued. Most cleanses seem freakishly unhealthy for you; subsisting on cayenne pepper lemonade for nine days or eating only grapefruit to 'cleanse' your system is just illogical. These cleanses work by shocking the body into deprivation mode, forcing it to burn fat stores instead of sugars that would normally come from food. You're depriving your body of necessary nutrients and goodness that it needs to function healthily! 
Joulebody is a whole new game. Owner Yvette Rose has created a system that delivers freshly squeezed juices and chef-prepared food to your doorstep in eco-friendly, reuseable glass jars so you can start your cleanse as freshly and as quickly as possible.

Day 1
The doorbell rings, and at 10 am a well-insulated cardboard box arrives. 
I open up the box and see 3 days worth of fresh, healthy pre-packaged meals and juices. They're all packed in small mason jars, tall glass bottles, and compostable cardboard cups.
Each day of meals consists of 3 juices (9 am, 3 pm, and 5 pm), one anytime of the day meal bar, and two pre-arranged meals (12 pm and 7 pm).
I started with my first drink of the day, a raw, dark green juice made of leafy vegetables, berries, lemons, apples, and a blend of metabolism activating herbs and spices. It tasted strongly of ginger and kale and was a little grainy, but satisfied my hunger...which was especially impressive since all I could think about was the fridge full of Thanksgiving leftovers!
At noon I got my first real meal, a cream of celery soup that was rich and had a really delicious flavor. It filled me up, but left me worried that I might get hungry later.
After that were 3 and 5 pm juices, a green drink and citrus drink, respectively.
The green juice was hard to get through...and at that point I was hungry for more food!
The citrus juice was oh so good. Like lemonade with a kick of spice (thanks to a little cayenne) at the end. I dug it. 
But after that, I was starting to feel a headache come on. And it kept coming, until...
I made it to the 7 o'clock meal- a squash toxins salad with squash and kale- and loved it.
By 9:30 pm, I was snacky. I almost always eat a late snack, so I indulged with my brownie meal bar. A cacao based bar with a nice chewy texture and great chocolate flavor, it quelled my hunger so I could delegate all of my time to watching Breaking Bad and falling asleep.

Day 2
Much of the same on day 2. Started the day with the same raw drink as on day 1, only this time it tasted way better! Unfortunately, by 10 am, I was starving. I couldn't imagine waiting until noon for my curried apple soup. I emailed my Joulebody Support team and asked what a girl with a fast metabolism, training for a half-marathon should do- I needed more energy! This is my favorite part of the Joulebody system: the email response, which I got back almost immediately, told me I could supplement my cleanse with fresh, raw veggies and equally easy on the body, low calorie, highly nutritive foods. I munched on some bell peppers and sauerkraut to get me to lunch.
The curried apple soup was wonderful and filling, but I was definitely starting to crave bigger portions and lots of carbs. I could feel the junk leaving my body, the toxins being released. As the day went on I was a headachey, a little hungry, and mostly craving cookies, but I knew sticking to the cleanse would be in my best interest. I enjoyed my two afternoon drinks more than I had on day one, and had a mung bean chili for dinner. It hit the spot big time. Around 9 pm I ate my second chocolate brownie meal replacement bar and all the headaches & tummy grumbles were gone! I slept like a baby.

Day 3
Day three was a rough one. I was really feeling the detox, but also feeling surprisingly light and clean. My skin was glowing a rosy pink and I wasn't having any of my regular heartburn issues. 
I had the raw drink again and suddenly loved it. Were my tastebuds changing? Was I enjoying the taste of real foods so much because sometimes I simply am not getting enough of them?
I had a spicy pumpkin soup for lunch, which was much thicker and chunkier and more filling than day 1 & 2's meals had been. I was starting to love how I was feeling, and my stomach looked visibly flatter.
I even craved my 3 & 5 pm juices, especially the citrus juice. I could drink that stuff all the time!
For dinner it was kitchari, pictured above. I'm not the biggest fennel fan, so this was probably my least favorite of the meals, but made me even more ready to finish strong!

When I woke up one what would be Day 4, I felt fantastic. I had an usually unheard of early morning energy that fueled a great run. My stomach and waist looked smaller and my cheeks were pink. I looked healthy and rejuvenated and felt rested and clean. 
Its official Joulebody, you've made me a believer.
The Joulebody formula makes sense, and best of all it works.
Nourishing whole foods guide your body through a gentle cleansing process that removes toxins and replenishes nutrients.
Basically, Fettle Vegan approved.
To check out more on the Joulebody Cleansing System, visit Joulebody.com. There you can find info on the cleanse, Yvette Rose, and testimonials- because heck, it works. 
We're working on affiliating with Joulebody to get our readers a discount on this awesome cleanse system...so stick with us, and try Joulebody!

Ok, so I totally piggy backed off of Stephen Covey here and his "7 Habits of Highly Effective People", but I'm a big reader and that's a great book. Plus, it is a very useful guide we can follow as we apply it to our health and fitness.
I myself am not a vegan (I won't get stoned here, will I?!), but my good friend Amber here is and when we discussed the opportunity to write a post for her site regarding healthy eating habits and proper nutrition I gladly jumped on the opportunity.
 Food choices and health decisions should be based on how you feel, how healthy you actually are and, with all honesty, if you are comfortable with the way you look naked. With that in mind I give you "7 vitamins and minerals for highly effective vegans."

Many plant-based eaters plan their daily nutritional intake around foods they will not be consuming. In the case of vegans, that would be animal products. However, avoiding certain animal products means that we may be missing out on vital vitamins and minerals that help sustain or primary bodily functions. This is no different from a Paleo or Primal eater such as myself. Too much emphasis on foods that fall into this nutritional strategy may leave me with certain vitamin and mineral deficiencies.
We always want to emphasize real food over nutritional supplements whenever possible. They do a better job of keeping us satisfied and of keeping our appetites in check. (Those of you following a vegan lifestyle probably already understand that some meals can be very filling due to a high emphasis on water dense vegetables.) This usually translates into an overall lower daily caloric intake, which in turn can lead to a lack of certain nutrients...
a slippery slope!
A few vitamins and minerals recommended to those participating in a vegan nutritional plan should be the following:

1. Omega-3: While most people eat fish for more of these nutrients, walnuts, flax, seaweed, canola,  salba, and even vegan algae supplements are all excellent choices that will not contain any animal products. Omega-3 fatty acids (ALA, EPA and DHA) help to support optimal body composition changes, prevent disease, and promote healthy blood vessels, joints, and autoimmune disease. Aim for roughly 2 grams of ALA per day (flax and leafy greens are excellent sources) and/or 1 gram of DHA/EPA a day (found in seaweed and fortified nut milks).

2. Vitamin D: An important thing to remember when supplementing with vitamin D: D2 is plant-based and D3 is animal based. Because vitamin D is found in very few foods, you most likely will need to add it to your diet. Fortified non-dairy drinks may contain some, but aside from that your bet is to get outside and PLAY! Not only will you get some much-needed body movement and calorie burning exercise but you will also soak up some of the natural vitamin D that you can get from sunlight. Vitamin D deficiencies are not unique to those following a vegan lifestyle, we all tend to be a little deficient here. 
Supplementing with 1,000IU on the days you are stuck inside and don't see the light of day should be sufficient. Vitamin D encourages the absorption of calcium and phosphorus (two of the more difficult nutrients to absorb), growth and repair of bones & increased muscle and immune strength. A lack of vitamin D has also been linked to an increased risk to breast and prostate cancer.

3. Calcium: Plenty of calcium can be found in green leafy veggies, fortified non-dairy drinks, legumes, beans, nuts, and select tofu. 
So, if it is so easy to get then why the heck is it on this list? Because certain foods such as chocolate, wheat bran, tea, and certain antibiotics severely inhibit its absorption. If you do not take in adequate calcium containing foods on a regular basis you may want to look into supplementing with roughly 1,000mg a day.

4. B12: This may be the most important vitamin that a vegan can ensure they are taking in regularly. Reliable amounts are typically only found in animal products due to its bacterial fermentation. The good news is that it can be taken in via whole food sources such as nutritional yeast (I've seen Amber eat it by the jar), certain grains and breakfast cereals, fortified B12 foods, tempeh, and batabata-cha black tea, a fermented japanese tea.
B12 is important because it aids metabolism, red blood cell formation, neurological brain function, reduces the risk of heart disease, and helps your body to produce DNA.

5. Iodine: Iodine is a necessary nutrient in proper thyroid function. Plant-based eaters can tend to take in a larger than normal dose of soy protein, which happens to be a natural thyroid suppressor. Raw vegetables such as broccoli, kale, cauliflower, cabbage, and brussels sprouts contain goitrogens which can inhibit the body's ability to absorb iodine. Eat 'em raw or steamed, just eat 'em!
Luckily avocado, coconut, dark chocolate, and caffeine all help stimulate the thyroid gland. If you do not consume enough of these foods, properly supplementing with roughly 75-100 mcg every few days (daily is not necessary) should do the trick. If supplements aren't your thing, look to kelp (look for vegan brands), asparagus, and iodized salt for added iodine.

6. Zinc: This mineral is very important for protein synthesis, immunity, the healing of wounds, skin disorders, and male fertility (sorry dudes). Plant foods that are loaded with zinc include quinoa, beans, chickpeas, peanuts, pumpkin, cocoa nibs, hemp, goji, wheat germ, lentils, and dried watermelon seeds.

7. Protein: This may sound weird coming from a meat eater, but protein consumption has become highly overrated. Of course there is a necessary amount that our bodies need; it uses protein to provide adequate amino acids, repair muscles after strenuous exercise,  keep us satiated after meals, and help to regulate blood sugar levels, which can be extremely important for fat loss. Luckily, protein is high in leafy greens like spinach, nuts and nut butters, tofu, soybeans, and lentils. 
The fact is, none of us are going to die living a vegan lifestyle. Plenty of veggies provide adequate protein and some far superior to their animal counterparts.
Rice, hemp, and pea protein all provide excellent supplemental options for athletes training for strenuous events like our friend Matt Frazier over at No Meat Athlete, or weekend warriors training for a 5K...or chasing their kids at the playground totaling what seems like a 5K.
The wrap up... lettuce wrap up of course! If you are not laughing please do so at this time or this that joke above is very awkward for me :D
 We always want to emphasis "real, whole, and nutritious food" over supplementation whenever necessary. But the fact remains that sometimes we live busy lives and sometimes are not able to dedicate the time to properly preparing meals that supply us with what our bodies need in order to run efficiently and effectively. Do your body a favor and make it a priority to treat it well! Fettle Vegan has some excellent recipes (like my favorite, the Mighty Vegan Bars) that provide wonderful nutritional profiles, so please take advantage. Here's to staying healthy, happy, and highly active!
 Cheers, Justin

About Justin
Justin is the crossfitting, skydiving, bungee jumping, philosopher wanna-be leader of Limitless365.
He's interested in doing more of what he loves and less of what he doesn't, and helping others to do the same.
Here's what the Pro's say about him:
Eli Manning (Super Bowl winning, QB): "Great catch J. Couldn't have done it without you."
Harry Potter: "This guy runs this town! Hogwarts won't be the same without you bro."
Albert Einstein. "You're right. E does equal MC2."
                                                     www.limitless365.com             @justinmiller06