Veg Out Why I Grew to become a component-Time Vegan (Plus, Blueberry Tulsi Grilled Cheese Recipe )


Tomato Dumplings

Video taken from the channel: Simply Sara Kitchen


Vegan Mac and Cheese Grilled Cheese Sandwich

Video taken from the channel: Veggie Rose


Top 27 Vegan Prepper Items | Super Easy Guide to Starting an Emergency Stockpile List for Beginners

Video taken from the channel: Vegan Prepparazzi


Healthy Vegan Grocery Haul + Easy Recipes ������������

Video taken from the channel: NikkiVegan


Midsummer Corn Chowder w/ Basil, Tomato & Fennel | Fresh Corn Stock | The Vegan Test Kitchen

Video taken from the channel: The Vegan Test Kitchen


Vegan Grilled Cheese w Asparagus | Edgy Veg

Video taken from the channel: Edgy Veg


Is it HYPE?! Veggie grill S5 E6

Video taken from the channel: Vegan Bodegacat

Whether or not you should go vegan—even part time—is your own personal choice. Eating vegan does not automatically mean eating healthier. I just know that for me, becoming a part-time vegan is one of the best decisions I have ever made. One example of modifying a favorite (but not so healthy food) is this Blueberry Basil Grilled Cheese.

5 Refreshing Summer Mocktails (Plus, Cherry Lime Cooler Recipe!) by Jennifer Pantin June 23, 2014. Why I Became a Part-Time Vegan (Plus, Blueberry Basil Grilled Cheese Recipe!) by Jennifer Pantin May 12, 2014 Or click here to opt-out of certain cookies. Home » Roundup » 10 Vegan Blueberry Recipes for All Those Fresh Blueberries in Your Fridge! Please note that this post may contain affiliate links. (That means I make a commission if you use my affiliate link to buy the product.) For more information, please see my full disclosure policy..

10 Vegan Blueberry. fresh basil, plums, cream cheese, fresh basil, olive oil, plums and 1 more Fettuccine & Buttery Fresh Basil Tomato Sauce Swirls of Flavor Heirloom tomatoes, cracked black pepper, butter, white wine, kosher salt and 13 more. This is the easiest ever vegan blueberry cake!

Preparations literally only take 10 minutes followed by a short 35 min baking in the oven! Vegan baking couldn’t be easier and more delicious! Even if you have never baked before you will make a success out. Place bread on a cutting board and spread mayonnaise over top side of each; this is key to a golden, delectable crunch. Heat a small skillet (nonstick, ideally) over medium.

Why I Became a Part-Time Vegan (Plus, Blueberry Basil Grilled Cheese Recipe!) | Hello Healthy part-time veganとか訳わかんない。 oximoronにさえなってないし。. A collection of vegan basil recipes, including many gluten-free and low-carb options. Quinoa Salad with Asparagus, Sundried Tomatoes, Olives & Pine Nuts. 2 July, 2013 Mains, Salads. Fresh Tomato, Basil and Lemon Zucchini Pasta.

5 September, 2011 Featured Mains, Mains. Green Gazpacho. Dining out while trying to eat vegan can be tricky, but at Panera, we think it should be easy for you to eat the way you want.

Here we’ve gathered a collection of our vegan options for breakfast, lunch and dinner, plus some choices that can be made vegan with just a swap or two. Strawberry Basil Jam. I make this recipe with fresh-picked strawberries and fresh basil grown in my own herb garden. This unique sweet and savory jam makes a perfect gift—just add a bright ribbon around the top with a gift tag!

The deep red jam, laced with flecks of green basil.

List of related literature:

Pesto Sauce: Water, basil, expeller pressed non-GMO canola oil, garlic puree, olive oil, maltodextrin, potassium chloride, yeast extract, xanthan gum, salt, vegan lactic acid, citric acid, pepper, vegan natural flavors.

“History of the Soyfoods Movement Worldwide (1960s-2019): Extensively Annotated Bibliography and Sourcebook” by William Shurtleff; Akiko Aoyagi
from History of the Soyfoods Movement Worldwide (1960s-2019): Extensively Annotated Bibliography and Sourcebook
by William Shurtleff; Akiko Aoyagi
Soyinfo Center, 2019

With a vegetarian fundraiser at my house coming up, I decided to spend a few weeks experimenting with nut­based cheeses.

“Artisan Vegan Cheese: From Everyday to Gourmet” by Miyoko Schinner
from Artisan Vegan Cheese: From Everyday to Gourmet
by Miyoko Schinner
Book Publishing Company, 2013

At the beginning of our journey, I had started a vegetarian blog, but shortly after becoming vegan I craved a new direction.

“The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less” by Brandi Doming
from The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less
by Brandi Doming
Time Incorporated Books, 2018

Sophie, the author of Enfant Végé, said that she feels one of the best ways to promote veganism is to “show that being vegan today is EASY!”33 The blogger of L’Aventure Lavable34 said that “low-cost recipes are an initial entry point” that can win people over.

“Critical Perspectives on Veganism” by Jodey Castricano, Rasmus R. Simonsen
from Critical Perspectives on Veganism
by Jodey Castricano, Rasmus R. Simonsen
Springer International Publishing, 2016

Our starting point for this recipe was a filling of spinach with ricotta and feta cheeses.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

To assemble one serving; into half a warmed, opened pita bread put in order, 2 tablespoons alfalfa sprouts, 2 tablespoons of the dressing, 2 ounces crumbled or diced Coriander & Garlic Crisp Tempeh.

“Tempeh Production: A Craft and Technical Manual” by William Shurtleff, Akiko Aoyagi, Soyfoods Center (Lafayette, Calif.)
from Tempeh Production: A Craft and Technical Manual
by William Shurtleff, Akiko Aoyagi, Soyfoods Center (Lafayette, Calif.)
Soyfoods Center, 1986

Vi cup pine nuts 6 cups stemmed arugula leaves (2 large bunches), washed and thoroughly dried Vi cup Parmigiano-Reggiano 2.

“The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating” by Jack Bishop, Ann Stratton
from The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating
by Jack Bishop, Ann Stratton
HMH Books, 1997

In preparing to make the switch to a vegan diet, you may want to consider making a few additions to your kitchen arsenal.

“Vegan Cookbook for Beginners: The Essential Vegan Cookbook To Get Started” by Rockridge Press
from Vegan Cookbook for Beginners: The Essential Vegan Cookbook To Get Started
by Rockridge Press
Callisto Media Incorporated, 2013

7 Remove the polenta crust from the oven, sprinkle with the Tofu Cheese, and then spread the seitan and spinach mixture evenly on top.

“Living Vegan For Dummies” by Alexandra Jamieson
from Living Vegan For Dummies
by Alexandra Jamieson
Wiley, 2009

FLUFF the quinoa and add the beans, tomatoes, almonds, garlic, ½ cup of the Parmesan, and 3 tablespoons of the oil.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • My daughter thought someone should lend you a car until Oliver is fixed. Stay safe����I tried the immunity bowl in Santa Monica. It was good and very filling.

  • Had veggie grill in Chicago last year and I liked it but I think it was a little overhyped. I would still eat it again and I will definitely go to the one in New York City but it wasn’t my favorite place ever

  • Their mac’n’cheese is so good. That parfait sounds AMAZING! Next time you’re in the area, I recommend walking up to 7th Ave to Pura Vita Super for vegan gelato.

  • Ruebens are my favourite sandwiches ever! I am gonna cry lmao. Soon as we are out of lockdown and it’s safe to do so I am gonna go find me a rueben somewhere in Melbourne!!! So glad you enjoyed it though because I feel like it once was not a sandwich you were into at all:D

  • Scraping the bottom of a Teflon pan with a metal spoon is the worst thing you can do. Ingesting dislodged scraped up Teflon flecks is loaded with pfoas and the such!

  • Hi Rebecca, Good Review! Sad to say but Oklahoma, doesn’t have Veggie Grill! So, I am vicariously living through you! Blessings to You and Berto❤ I hope you get Oliver, fixed soon and maybe your Dad, can repair your Watch too!

  • That all looked really good & hearty. It’s always nice to see a vegetarian/vegan meal that isn’t just a glorified salad, which I love as sides but am rarely satisfied as meal by itself. I’m definitely checking that place out if I ever get the chance

  • just leaving a super friendly reminder to you (and everyone else) to be careful with touching your face in public. I’m sure you’re taking enough precautions that at any given time your hands are probably clean but it is still a good ( although sneaky) habit to try to minimise

  • So I heard on the news here in AZ that NYC has 13,000 empty apartments due to people having left due to Covid. Can you tell there are fewer people? Did it help on the rate of rent on your new place?

  • My grandmother would make this but instead of dumplings she’d just crumble up left over biscuits into it & if not feeling well she’d use canned biscuit dough instead of home made dumplings.

  • Not sure if your a certified graduated chef but you are definitely one of my favorite cooks out there and really look up to you! Keep up the good work!!

  • I have to say, I made this and it was incredibly delicious. I had my doubts at first but I tried it yesterday and have been dreaming about it ever since. 

  • Please everyone watch earthlings and gary yourofsky on youtube please and please go vegan it’s better for us it’s better for the animals and it’s better for the planet that we live on and be careful sugar is not vegan because of the bone char just search online for vegan sugar brands or just call the company or e mail them and ask them if they use bone char and be careful with the products that contain sugar just read the ingredients btw beet sugar and evaporated cane juice are vegan

  • Why is this video filmed like a porn movie. I used to like your video because they were funny and quick, not because you’re sexy and filmed in slow motion. Bring back the funny. Jessica, vegetarian comedian from Montreal. Xox

  • I’m not sure how I stumbled on your channel but I’m so glad I did and I’ve now watched many of your videos this morning. I’m not much of a sweet eater but will definitely try those recipes for family. I’m going to make this tomato dumplings dish for myself today. ❤️

  • Loved the corn hack, If you grab the ear of corn and twist your hand back and forth all over it removes the silk. Your shirt is cute too!

  • I’m ashamed to say this as a Midwesterner….but I’ve NEVER seen corn shucked like that! That is the BEST way I’ve ever seen it done!!!!

  • Awesome video as usual!!! I have some kale in my fridge as we speak…..I’m feeling your salad recipe coming on! Those salad rings tho #supercute

  • I found you on Instagram #PhillyLove �� it’s so Cool to find Vegans in Philly!!
    You just made the Perfect Munchie Grub!! �� I gotta try this! ����

  • Great video! I’m definitely going to try that French toast recipe �� Just super curious after you mentioned bringing those core bars for “long shifts,” what do you do for work aside from YouTube?

  • Is there a reason why you bought the 40+ vitamins? Just wondering cuz I’ve taken those ones too at one point because it contains iodine compared to the regular one a day vitamins

  • You have the NutriBullet like I do!:) Have you tried frozen spinach leaves (and kale) in your smoothies? I put a large container of spinach and kale in the freezer for smoothies. I don’t worry about wilting, and the consistency of the smoothie is actually more delightful this way. And colder!
    Your groceries are SO similar to mine! Right down to all the same brands I buy. Watching this video makes me feel like I”m in my own kitchen. Love your videos. They’re beautiful xo

  • Yellow sweet potato is called a Yam. I hate sweet potatoes, so I sub any recipe with a normal every day potato, any one of the hundreds of varieties we have here ��

  • SPLENDA is extremely harmful to the body. Please, do research, or, speak with a dr. about it. MOST, not all docs are very aware of what Splenda does, especially to the kidneys. ��������������������������������������

  • Lord what are you telling these folks. My father was from Arkansas and he cooked Tomato and Dumplings, the taste is like a pie in a pot (hence the sweetness) this is not intended to be a soup or associated as such. This takes away from the original idea associated with the name of this recipe. If you do not want to make the dumplings from scratch you can use can biscuits. This recipe originated from the meek means that most blacks had access to. There is more spices that are use with a true traditional Tomato dumplings and are essentially connected with a peach cobbler. Lord the spices you are giving them to use is not sweet and savory which is the idea of this recipe. Lord you simply Americanized this dish. Can not cook.

  • I went last week for the first time. I was a bit hesitant because I am not big on mock meats. I tried some gardein sliders ones and took a bite and the texture reminded so much of chicken I almost threw up. Surprisingly I went to veggie grill and got the chickn tacos and the carrot cake and enjoyed them very much. This time the meat was the perfect in my opinion, you could still tell it’s plantbased. I am ready to go again and try the reuben

  • I love your videos like this! Your grocery haul/recipe videos are my favorite. Tons of great vegansporation here. Can’t wait to try those French toast sticks and the kale salad!! Hope you’re having a great summer! It got super hot real fast! ����

  • Don’t throw away the kale stems. You can steam it and season it. It’s really fibrous and healthy. ���� Another great video! Thank you so much!

  • I put Kite Hill yogurt on my oatmeal too with fruit. Yogurt is also good on Van’s gluten free waffles (vegan) with berries on top.

  • Did you use unsweetened coconut shreds in the French toast? If you use sweetened and dip in coconut before frying up with some vegan butter, the coconut gets caramelized and delicious!

  • I just want to mention for people who copy the written recipe in the notes that although it says finely chopped red onion and finely chopped fennel, she actually says and demonstrates in the video “finely SLICED” onion and fennel, and I do think it’s better that way. I also noticed oil is listed but she didn’t use it in the video.

  • I swear whenever I’m in rut with my food, you always seem to come out with a video to help!!! Which is why you’re my fave vegan YouTuber. <3

  • Hi Nikki another awesome video! Have you considered buying oatmeal from the bulk bin from Whole Foods? You can even bring your own container to reduce waste and it’s cheaper than the prepackaged ones. Also if there is a sprouts near you they often have their bulk oatmeal on sale.

  • Hello, I’m new to your channel. I’m really enjoying your food ideas, I’m not vegan but want to make better food choices so that maybe one day I can be fully vegan. Love your channel��

  • I, too, had a difficult time getting an amount of greens into my diet that I felt was satisfactory……until I began oven drying them! I prep a couple large bunches of kale the same way as you: de-stem, massage in a bit of oil, then season as desired (I use 1/2 tsp salt, 1 Tbsp garlic powder, and 1/2 Cup nutritional yeast). I spread it out evenly on a large baking sheet, and bake for 1 hour, on 300 degrees, checking every 20 minutes to see if it needs to be spread out more evenly. It comes out so delicate, crispy and delicious! I store it in a gallon size ziplock baggie, and use the powdered stuff at the bottom for seasoning on rice, salad, and soup.

    I love your nails!
    And thanks for some good ideas about what to prep this week!

  • Your timing is impeccable! I was making a grocery list today for WF and I always go back and watch your videos for meal planning inspiration ��

  • Omg that’s a very expensive pot. I’d have taken that spoon for eating out of her hand and handed her a wooden spoon. I cringed watching this. The dropping of dumplings didn’t bother me so much.

  • I’d love a hard cover cookbook from you it’s a pain being on the phone with two little kids so cookbook would be a great asset to my kitchen….. Hint hint��

  • I have tried squash in my smoothie but never butternut squash ��. And I have commented before on your videos how much I love Hannah yams. I love how you put Hannah’s face on it ����

  • That French toast and hot chocolate!! I can’t wait to make these and think my non vegan �� family will love them too!! Thank you Nikki ��

  • I love the MyKind 40+ that’s the one that I use!!! ������ And I’m only 28 lol!!! ������ I used to use to take the prenatals by Garden of Life, but I switched them to these!! ����

  • Have you ever put cookie butter on a rice cake? �� it’s amazing. Or on chocolate chip pancakes. It’s not the healthiest so I don’t buy it very often but it sure tastes good!

  • I love the way you do these videos Nikki! Including recipes with your grocery haul really adds so much and I appreciate the extra time and effort that must take! Am I a weirdo for basically drooling over that kale salad? lol

  • If you have a membership to Costco, you will save a ton of money if you start buying your frozen fruit there! They have loads to choose from and the prices are unbeatable.

  • Love your videos! I also go through oatmeal so fast and eat it dailyyou should reuse the big container and just buy it in bulk at WF! Less waste:)

  • Loving the content lately! ����
    Is there any particular reason that you are using women multivatimins 40+ instead of regular? ��
    I thought that 40+ were made specifically for “older” women ��

  • Thanks for another great video!! I’m definitely going to try that kale recipe…maybe with walnuts as I’ve never seen hazelnuts in my local grocery store. How I envy the beautiful produce you guys have out in California. Everything looks so fresh and perfect:)

  • loved this video! Thanks for the Inso, I love all the videos you put out, I am sad after every video because I have to wait another week fr smth new <3 much love to you
    Greetings from Germany

  • My plan is to live on spicy bean chili and crackers and canned fruit. I also have nuts and various powders. Tea powder and vitamin water powder. I don’t bother with grains because I don’t like it.

  • That does look good!! I guess putting sugar in with tomatoe juice and tomatoes balances it out?? I want too try this I love tomatoe and dumplings so how can you not like??

  • add millet, flours, baking powder and-or yeast, raisins, dates, monk fruit crystals, powdered milk (for the lactos), extra virgin olive oil and herbal powders, remedies and teas. a food drier might be good unless you can do that manually.

  • Starting to see Vegan and veggie preppers videos….YEAH!! BTW, cumin gives an “eggy” flavor as well. I’ve used it in scrambled tofu.

  • Gosh this is really scary, I can’t imagine having to be forced to eat highly processed foods because of a morality conflicts. But my big question in these vegan survival diets I am seeing a lot of micro nutrient deficiencies when I plug for example rice, beans, dried fruit, nuts and some these shelf stable processed foods into a food calculator. I can imagine this diet would last more then a week for example without extreme supplementation.

    What kinds of supplements are you storing. Supplements Have to be an essential part of your preparedness right?

  • You eating that cheese sandwich at the end, now I know where Mia gets it from (watch the end, it’s like it’s your 7th birthday party and you got to pick your ultimate food ��).

  • yup. but i NEVER leave anything in cardboard. i have airtight, bug proof containers. organic brown rice generally will not last more than three months in even good storage because of endemic grain bugs. natural does not have this problem btw. cardboard attracts bugs that can eat through it. heavy plastic or glass will do with a rubber gasket under the lid.

  • Totally new to your channel, but over the last 4 days I’ve been watching all you videos. As I’m addicted to learning more & understanding the Vegan lifestyle, I have done 30 days vegetarian and loved it,but considering changing my diet completely. So watching your channel has taught me so much,so I just wanted to leave a comment and tell you. Love love love your channel & looking forward to learning more xx

  • This looks super interesting! I like all these ingredients so I’m sure I’ll love thmn together! Also Im about to make your recipe for mango coconut popsicles! Yaaaaay

  • Looks sooo good! So happy I found your channel �� btw I’ve never tried vegan cheese because I hear some are nasty which one is your favorite for mac and cheese? Thanks!!

  • I haven’t made this in years, my Mom’s family had 16 kids, growing up in the depression they ate a lot of meals like this. Love sweet tomatoe dumplings

  • You Southern ladies make a
    Lot of things like this I have Never seen or heard of before. Trying to imagine. When you say old, how old do you think this recipe is? It sounds like it could be a “Great Depression Era” recipe. As in they had no chicken broth so someone thought of this.
    I also have heard of cornbread you drop & boil. Do you think those would work in it as dumplings. I’ve never had either but I think I might enjoy this without the sugar and with the corn type dumpling with herbs in them & perhaps a bit of parmesan cheese in the dropped cornmeal dumplings. Although I haven’t officially heard them called that. It’s some kind of cornbread boiled. But simmered in tomato broth, could that possibly just be a different kind of dumpling with, of course, a different texture? Is what I’m saying make any sense to you? Is it something that you would make or think would be good. No sugar in pot or cornbread. Savory…

  • Sara, just became acquainted with you and your cooking site. You are such a lovely person and I love your receipts. God bless you

  • Those castagnettes thingies you used to toss the salad looked so easy to use, instead of struggling with forks or spoons. I bet it’s almost like using your hands to mix

  • Dino kale is my long lost love. I’m actually drooling for that salad. ��

    WF’s always has the best fresh greens, but they are 30 minutes away from me, so I usually settle for Kroger. Lol

  • The daughter of a former employee of my husband used to rave about her aunt’s tomato dumplings! I never heard of them. I grew up in southern VA. I live in NC now (between Raleigh and Rocky Mount. I am definitely going to try this recipe! Thanks to your friend Betty and you too, Sara!

  • Looks great. I think the sugar cuts the acid taste out. I now know that the dumplings I was making, were all wrong. Do you have a chicken and dumpling recipe? Also I made the poke cake and it tasted really good, but it did not look like much. I tried to make the whipped cream, but it did not turn out. I tried to use milk instead of cream. I was not sure if the milk was the issue, or if it was because I do not have a mixer, so I tried to use the blender. I tried to whisk it too but my arm was going to fall off. I then tried to frost the cake, that was a mistake.

  • You’re scratching up the Teflon and ingesting it when you stir with metal. Talk about stomach problems. You can even see black flecks in your food.

  • Looks incredible! Such great recipe, I will totally try to make it. Your youtube chanel has great continent and I can see you put so much effort into every video:) keep up the great work!just subscribed:)I recently made a similar video so if you felt like checking it out and maybe leave your opinion it would be amazing. love you<3

  • OHHHH I make this! I have the little kids helps by putting a cube of cheddar in the center of each dumpling! We call it Pot of Gold because the yummy melted cheese in the middle!!

  • Geez….. how much sugar are you putting in the tomatoes?? This video is unwatchable due to metal utensil stirring the non-stick pot and scraping. UGH killing me

  • It would be most helpful if you were to at least list the ingredients and amounts in the description box. Otherwise, the video is just watching somebody cook ��

  • Hey sara where at in West Virginia I took live here..Northern panhandle its called wheeling Eva..GGOOO MOUNTAINEERS….MY FELLOW HILLBILLIES..HUGS N LOVES GIRL

  • If you’re from wv then your grandma certainly made tomato dumplings as a side dish. I think as kids we prob didn’t appreciate them. If you add garlic and other things the recipe will not be original.I’m sure your grandma made them with home canned tomatoes in their ow juices.

  • I wish i could be Sarah to make those tomato dumplings thise dumplings are way way to small. Never stir with spoon only shake pot lightly

  • The sound of that metal spoon stirring in the pot is really annoying. Use a wooden spoon or spatula. And oh my Lord. Why such tiny dumplings? 20 minutes to get them all in there. That’s crazy. Those things must come out like rubber.

  • I’m Appalachian I thought I was the only one that made tomato dumplings I made them once when I had nothing else whatsoever and fed 6 hungry people I thanked God for the food pantry canned tomatoes and I had some flour and lard and a can of evaporated milk. We were so hungry that day and I thought I had come up with something all on my own but apparently I didn’t and didn’t know it…Love your videos you’re a sweet sweet person…enjoy your day

  • This soup looks very interesting and id love to try it. I will say however that watching the soup being stirred with a metal spoon in your non stick pot made me cringe, metal utensils really shouldn’t be used in non stick cookware, as it can scuff up the coating pretty bad. =o

  • I buy so many cans of those 365 Chickpeas and Beans. We literally fill almost an entire cart with those when we go to whole foods lol. Great video. ��������

  • Sara, your videos are always good. We feel like we are in the kitchen with you, cooking and always working to improve video. Love the vege recipes and the choice you offer, meat or vegetarian.

  • This video was great! You could really see all the effort put into it! And I loved the new style of the video! But don’t get me wrong, I still love when you give step by step instructions with your commentary! Have you thought of a vlog channel, or a fashion channel, or any other type of channel? Keep up the good work!!

  • Please, give thought to those folks, like me, who aren’t seeing these videos live or who are looking back to refresh the recipe in our minds. With your new “casual” format some of these videos are so hard to understand. When you’re answering a question Jamie has very quietly asked or, answering a question that someone has typed during a live feed to you, hearing you give answers to unheard questions is no fun at all. I wish you and Jamie would go back to your way of presenting and editing. It was so much more enjoyable to watch and learn from.

  • Butternut squash in a smoothie? I’m gonna have to give that a try. I’ve tried blending frozen zucchini before and that worked well!

  • I found your channel from some video about bread? And you commented so I checked out your channel and gotta say, I love your personality! Instant sub!

  • I gotta look up Louisa, KY…I live around Leitchfield, KY…we are neighbors!! Love your channel, Sara and thanks for the filming Jamie!!

  • Sara……been away (offlline) for 4 months….my favorite soup is homemade tomato, and I’m from GA. Never had tomato duumpling soup…..everr!!! But, I’m making it tomottow, and can’t wait! Have missed you, and know I have a lot of catching up to do!!! Good to see you. Will let you how my soup turns out! Later……Tee

  • Please stir with a wood spoon, especially your coated pot. I am a diabetic, I can not have substituted sugar. I am a hyperglycemia type 2 diabetic. My numbers drop below 100 within minutes. Substitute sugar turns my system into alcohol. Instead of water, try milk instead. It will make the tomatoe soup creamier. Plus add the dumplings, and the onions. Yummie ��

  • Keto can be adjusted for any health issues I just like to eat carbs ��I don’t know about anyone else but I will listen to a doctor if they tell me to stop doing something I didn’t want to anywaybut I never seem to consult with her when I’m doing stuff that I enjoy that is just as bad as trying to fix it…I’m just so functional ��

  • shit! food look disgusting! but more disgusting are the hypocrites who encourage and like this �� instead to have courage to tell her the truth to stop cocking this horrible unhealthy way…