Happy Herbivore Blog

Ask Happy Herbivore: Breaking Free from Sugar

Posted by: Lindsay S. Nixon |

Category: FAQ

Q: Do you have any tips on breaking free from the sugar/soda addiction?

They say it takes three weeks to break a habit -- so keep that in perspective as you struggle to overcome your addiction. If you love soda -- try sparkling water. You can jazz it up with limes, lemons and frozen berries or buy a flavored sparkling water (just make sure its not sweetened with sugars or artificial sugars). I like to add a tiny splash of grapefruit juice to my water -- makes it more interesting! I also keep cucumber and mint leaves in my pitcher, which adds a lot of flavor. 

As for sugar, any time your sweet tooth hits grab a piece of fruit. Reach for dried fruit instead of candy (it’s super sweet) just make sure your dried fruit is 100% fruit and not infused with juice or covered with sugar. Regular fresh fruit works well. I also love slowly nibbling on frozen fruit like bananas, strawberries or peaches. They last longer for nibbling and really give me that sweet fix

 Put your mind to it and stick with it -- you’ll be so glad you did!

If you have a question for HH, send it to [email protected]! Thanks!

Do you have any tips for breaking a sugar/soda habit?

Everyday Happy Herbivore Sneak Peak

Posted by: Lindsay S. Nixon |

Category: News

Check out the cover for my new cookbook, Everyday Happy Herbivore!

On the cover (since I know you're wondering) Tijuana Tacos,  Grilled Cheese (allergen-free, fat-free!), My Favorite Burgers, Rum Cake & My Signature College Pasta Dish.

Sample recipes from the book coming soon!

Don't miss out! We sold out in the first few days last time -- make sure to pre-order a copy on Amazon, B&N or at your favorite bookstore.

Flour: White or Wheat?

Posted by: Andrea Dermos |

Category: FAQ

Hi Herbies :] We get a lot of questions about flours for baking, so HH and I decided to do a series on the different types of flours and what they're used for. We'll cover as much ground as we can; but if you have a specific question, leave it in the comments and I'll be sure to research into it!

Today we're going to start with the basics...white flour and wheat flour. 

The flours are different in texture, taste, and moisture content. Some flours are 'thirstier' than others, meaning they will soak up your liquid faster and if you don't add enough, you won't get the result you're looking for in your baked goods. White flour is the ground inner kernel of two types of wheat: high-gluten hard wheat and low-gluten soft wheat.

There are two types of whole wheat flours; the type labeled "whole-wheat" is usually ground hard wheat and is great for baking bread because it is high in gluten. Whole-wheat "pastry flour" is made from a soft wheat low in gluten and is best for cakes, muffins, biscuits, scones, pastries, and cookies. Pastry flours have lower protein levels which make them light.

Whole-wheat flour has fewer calories and carbohydrates than white flour, and it contains five times the fiber, twice the calcium, and 25 percent more protein than white flour.

Most sources say you can successfully substitute up to half of the whole-wheat flour called for in a recipe with all-purpose white flour. If you do this, you may have to alter the amount of liquid used in the recipe to eye, you want to make sure you're not making something too wet or too dry.

Side note: HH uses whole-wheat pastry or white whole wheat flour in any recipe -- and never uses all purpose.