Happy Herbivore Blog

Herbie of the Week: Jernae (Her Acne Is Gone & She's Down 23lbs!)

Posted by: Lindsay S. Nixon |

Category: Herbies

Meet our Herbie of the Week: Jernae!

Despite being lactose intolerant, Jernae was so addicted to dairy that she just put up with the awful side effects -- that is until she caught a virus in her early 20s. The side effects were only getting worse, so she cut out dairy (as well as gluten) from her diet, and noticed she felt a lot better.

Three years after going dairy and gluten-free, Jernae made the switch to a plant-based diet and she says it's the best decision she's made! In addition to losing 23lbs, her acne has cleared up, she's sleeping better and she no longer suffers from exercise-induced asthma.

Read on for Jernae's story!

Changing to a plant-based lifestyle has been one of the best decisions I’ve ever made. All my life I’ve been classified as “lactose intolerant” but because I was so addicted to dairy, I just dealt with the side effects. About four years ago, a virus swept through and I caught it. It hit me so hard that I got an ear infection from it. The doctor put me on a regular antibiotic and sent me on my way. After finishing the pills and the virus had run its course, I found that my lactose side effects were worse than ever. I was more moody, my stomach was more in pain, my intestines were always bloated with gas, I suffered with horrible hormonal acne, and there were a host of other problems.

So, I started researching what could possibly help me, and what could possibly be wrong with me. After doing a quick online test, I self-diagnosed myself with a Candida overgrowth. For four weeks I cut out dairy, gluten, funguses, anything fermented, and anything with sugar. When my gut managed to heal itself, I slowly added things back into my diet. Fruits, vinegars, etc. But I found that dairy and gluten still gave me issues.

I ate dairy-free and gluten-free for over three years. I still had the hormonal acne, and a range of other non-intrusive problems, but I felt a lot better. My hay-fever allergies disappeared, and I wasn’t moody anymore.

Me and my dad - he's also a Herbie!

When my parents went plant-based last year, I thought they were nuts. Like most Americans, I’d fallen into the trap of thinking “We have to have animal protein. It’s healthy for us.” But the more I listened to them, the more research I did. The choice for me to remove meat, eggs, and oil from my diet became not only a health choice, but a spiritual one as well. In my religion (Church of Jesus Christ of Latter-Day Saints) we’ve had a belief for over 100 years that we should eat meat only in times of winter, famine, or extreme hunger. But so many of us justified the eating of more meat because it’s so darn good!

After looking into my family history and my ancestor’s health, I found that it was riddled with cancers, diabetes, high blood pressure, tumors, high cholesterol, Parkinson’s, and other preventable diseases, and I couldn’t let that be me.

So, at the age of 28, I decided to jump in. I quit meat, eggs, and oil cold turkey and haven’t once looked back. I’ve lost 23 pounds in seven months (fifteen of those were in the first month), my hands which used to be cold and clammy all the time are no longer clammy, I sleep better, my acne is FINALLY starting to clear up, my unhealthy cravings are a thing of the past (I salivate over veggie hummus wraps), I’m actually eating whole wheat again, and I find that my exercise-induced asthma is also gone.

It’s truly been one of the best decisions I’ve ever made!

Thank you so much for sharing your journey with us, Jernae!

Strawberry Smash Parfait, Portobello Torta, Easy Couscous Salad & More! + Annual Subscriptions! TODAY ONLY!

Posted by: Lindsay S. Nixon |

Category: MealPlan

The Annual Meal Plan Subscriptions are back TODAY for ONE DAY ONLY!

Get a year's worth of meal plans. 52 weeks! over 1,000 recipes! for only $179 (that's $3.44/week!).

You're getting 23 weeks (6 months) FREE!
(Reg. price for a year is $364)

I'm also giving away my Couch to 5K eBook with this week's meal plan!

And for purchasing an annual meal plan subscription, you'll receive another free eBook -- the companion to Happy Herbivore Light and Lean that details all my personal struggles with food addiction and weight, how I got over the hurdles, and the tricks and tactics I've used to help 1000s of clients reach their health and wellness goals.

Sign-up now while this offer lasts!

**If you're already a monthly subscriber, you can upgrade to the annual subscription from your profile.**

If you're looking to spring into health, we've got you covered!

This week's meal plan is exploding with healthy and delicious new recipes like the Portobello Torta (NEW!), Easy Couscous Salad (NEW!), Strawberry Smash Parfait (NEW!), and Lemony Macaroni Salad (NEW!).

Also waiting to leave you feeling full and satisfied is the Cherry-Vanilla Oatmeal, Chipotle-Sweet Black Bean Chili, Pineapple & Teriyaki Chickpeas, and much more!

Asian Quinoa Salad

Individual Highlights

  • Strawberry Smash Parfait (NEW!)
  • Asian Quinoa Salad
  • Portobello Torta (NEW!)
  • Chipotle-Sweet Black Bean Chili
  • Easy Couscous Salad (NEW!)
  • Breakfast Bruschetta
  • Pineapple Teriyaki Chickpeas & Kale
  • Spinach & Strawberry Salad
  • Lemony Macaroni Salad (NEW!)
  • Pepper Fajitas

Get the current meal plan now.

Strawberry Smash Parfait

Family Highlights

  • Oatmeal Cookie Smoothie
  • Black Bean Hummus
  • Lemony Macaroni Salad (NEW!)
  • Sweet Potato Quesadillas
  • Portobello Torta (NEW!)
  • Smoky Lentil Wrap
  • Spicy Orange Broccoli & Noodles
  • Strawberry Smash Parfait (NEW!)
  • Red Curry Vegetable Soup
  • Easy Couscous Salad (NEW!)

Get the current meal plan now.

Chipotle-Sweet Black Bean Chili


"I went back on your meal plans last Friday. I was using them religiously last year, but stopped in late December. I gained about ten pounds from December-April, and decided enough was enough. Happy to report I've lost 7lbs since Friday, and I haven't changed anything other than using your meal plans! This time I'm going to commit to staying on the meal plans. Thanks!" - Hailey A

"From being on the meal plans for the past 7 weeks, I've lost 11lbs, 7.6 inches from my body and 2.8 inches are from my waist! My husband loves the plant-based diet and I've even got my 85 year-old mom eating part time on the meal plans. I have so much energy and no more brain fog!" - Joan E

Get the current meal plan today!

Teaching Tuesday: Traveling With A Pressure Cooker (Plus A Free eBook!)

Posted by: Lindsay S. Nixon |

Category: Cooking101Travel

As you may have heard, I have a new book coming out this May, The Happy Herbivore Guide to Plant-Based Living.

Traveling is a huge part of my life and I have a huge -- ginormous! -- section about traveling in my new book The Happy Herbivore Guide to Plant-Based Living. Everything you ever need or want to know about traveling while plant-based is covered in detail in the book!

As a little teaser before her arrival, I've put together this FREE eBook for you.

It details how I cook and travel with my pressure cooker (including some recipes!)

To get your FREE eBook, sign-up at the bottom of this post!

Here's a snippet from the FREE eBook:

"When traveling by car, I always take my pressure cooker for a make shift hotel “stove.” Not only can you cook up beans, grains, or potatoes quickly, most pressure cookers also have a “saute” setting which operates the same way as a skillet on the stove, as well as a slow cooker feature. It's a great way to stay plant-based (and on a budget!) while traveling. (Since I travel near full-time, often staying in hotels for weeks on end, I love the ability to have a home cooked meal!)

Along with my pressure cooker, I pack my most used spices (put them in plastic snack bags if weight is an issue) and store them in your pressure cooker along with a measuring spoon and cup to utilize space. I also take a hand-operated can opener, serving spoon, a small spatula, knife, small cutting board, plus a reusable bowl, plate and spork. (Note: If you don't want to take a knife and cutting board, you can buy precut vegetables, including minced garlic and diced onion at most stores).

I love making steel cut oats for breakfast, or tofu scramble. I'm also fond of making my chilies and soups in my cooker. A super easy chili is a can of black beans, a can of kidney beans (both drained and rinsed) a can of diced tomatoes (preferably something with added flavor like jalapenos, or fire-roasted), a chili seasoning packet and a can or two of water or broth (refill one of your cans). Let it warm/slow cook all day!"

To get the rest of the FREE eBook and some sample Pressure Cooker recipes, enter your info at the bottom of this post (and don't forget to "confirm" your email so you get the PDF).

"Converting" Recipes to be "Pressure Cooker Recipes" is pretty easy too.

How to Convert Recipes for a Pressure Cooker

Liquids can be reduced since there is less evaporation compared to cooking on the stove. Add only the amount of liquid you actually want in the finished product plus an extra 1/2 cup. (This is mostly for soups. The liquid amount will depend on the kind of pressure cooker you have. See the instruction manual that came with your pressure cooker for details. You can also see if there's a similar recipe included and go off that.)

Cook time is usually 1/3 of the original recipe (i.e. if the original recipe has a cook time of 30 minutes, it would be 10 minutes in a pressure cooker).

When in doubt, use the instruction manual that came with your pressure cooker as a guide.

I also created a quick tutorial on how I use my pressure cooker to cook kale (including the release of "Old Faithful" :P)

Pre-Order your copy of The Happy Herbivore Guide to Plant-Based Living now!

P.S. Are you up for a challenge? Join me for a "Spring into Health" challenge starting April 28! Get daily tips + email motivation from me. Sign-up here. It's totally free! You got this!

▼ Sign-up below to get the Free Pressure Cooker eBook. ▼