Ok, I didn’t come right out and say this in the beginning, but the truth is I’m an even bigger freak than you may have gathered.

If you’ve been following my recipes, you may have noticed that they’re all gluten-optional. That’s because I’m not just totally plant-based, I’m also gluten-free.

Yes, it’s true! I’m not just being accommodating, I actually live this way.

Truthfully, I can’t say it’s wholly a choice – something about the stuff gives me terrible migraines. But I own it. As with veganic practitioners, we members of the wheat-avoidant subculture are used to the askance looks and the judgment.

But you know what? I’d rather feel good.

That’s right… if it feels good, I’m gonna do it. Or not do it, as the case may be. Haters, fight me. Preferably with pillows and feather ticklers.

My other “extreme” behaviors include: not using refined sugar (the sweeteners I use are minimally processed and plant-based), using “good” oils (olive, rice bran, coconut, avocado, grapeseed) sparingly, and starting with mostly whole foods and whole grains. (I altered these particular eating habits to self-heal, and as a side effect lost 25 pounds.)

Now you know.

It feels so good to get it all out there – on the table, so to speak.

What a restrictive corset, you say! How do you even MOVE within those restraints?

And What a kinky little vixen you are!

To that I say – ooh daddy (or mama), come on over and let me whip something up for you in my skillet.

I’ll feed you so good, you won’t even want to be a normie anymore.

*More recipes coming soon! This week I had to wrestle a massive surprise zucchini, and marked the fall harvest season by picking up some sweet potatoes and chard.