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Q: I’ve been having a hard time losing weight being vegan. Any suggestions on what I can do to lean out? Less fat? Nuts?
**This is not medical advice. Talk to your doctor before changing your diet.**
I find a lot of people operate on the notion that plant-based (vegan) calories are magic calories -- that they don’t count, or something.
I saw this a lot when I was a personal trainer. I had a client, for example ...
A common question I get is how to make somethinggluten-free. For things like baked goods, you can use a gluten-free all purpose flour blend (purchased commercially or made at home) or try my nifty oat flour trick.
The trouble comes when you need to replace vital wheat gluten, or you want to make seitan which is all gluten.
Gluten-free gluten? Is that even possible?!
My friend Talia introduced me to OrgraN’s Gluten-Substitute more than a year ago ...
Eggs (and how to replace them) always seem to be the big hang-up or confusing part of vegan baking. The good news is, you don't need eggs to have terrific baked goods, they can easy be replaced and substituted out. (That also means you can go hog wild with uncooked batter and not worry about getting sick!)
I've put together this cheat sheet -- a PDF of egg substitutes, when to use them, when not to -- happy ...
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 ...
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 ...