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Product Review: NuNaturals stevia

This review is long overdue! I decided to write this post after trying another terrible tasting brand of stevia yesterday, in a fit of desperation. Desperation to do some low carb baking, here in my hometown for the week, without my beloved stevia…

NuNaturals makes the ONLY non-bitter pure stevia extract I have ever come across (and I’ve tried many!), free of fillers. It’s by far the BEST brand of stevia extract, used in all of the dessert recipes you see on this blog.

The trick to making delicious sugar-free sweet treats with stevia is simply using the proper amount. Less is more. Some of the sweetness in stevia “bakes out,” so you must make the batter a bit sweeter (almost to the point of bitterness) than you want the baked good to be. The trick to getting the best flavor with stevia is to combine it with another natural sweetener. Stevia alone does not yield the best results in many applications. In baked goods, I pair it with erythritol, because erythritol imparts some of the textural properties of sugar. Erythritol has none of the side effects of the other sugar alcohols (ingesting reasonable portions). You must taste as you go when working with stevia. You officially have permission to eat the dough!

I get NuNaturals Pure Stevia Extract at my local Whole Foods for $8.99 for 1 oz, and online at iherb.com for $8.39. If you don’t bake as much as I do, it’ll last you quite awhile! Considering it only takes 1/16th of a teaspoon of pure stevia extract to sweeten one mug of creamy (organic!) coffee with no calories or carbohydrates, it’s a pretty sweet deal. Interestingly enough, my tastebuds have grown to like stevia so much that sugary sweets now have an “aftertaste.” I’m considering investing in the large size container at some point. How many healthy cupcakes could THIS bad boy make?

The Oregon based NuNaturals company sent me a sampler package ages ago, which I happily worked my way through. Here are some of their other tasty offerings:

Alcohol Free Stevia! This tiny dropper bottle is ideal for tucking in your purse. Perfect for sweetening a cup of coffee on the run!


Stevia packets
! Ditch the pink, blue, and yellow. Go for the purple!

And just to tempt y’all, here are some upcoming treats. Am working on that chocolate peanut butter pie, which is going up this weekend! Promise.

Chocolate Pudding Pie
with a PB Cookie Crust
Healthy Chocolate Peanut Butter Pie


Fruity Sherry Cake (Grain-Free)

Fruity Sherry Cake

Share your experiences with stevia! What brands/methods have worked for you?

Interesting content from other blogs:
Information on Sea Salt @ Mark’s Daily Apple
Breakfast Casserole Recipe with Sweet Italian Sausage @ Kalyn’s Kitchen
Askinosie Chocolate Giveaway @ Nourishing Days

Healthier Banana Nut Muffins

banana-nut-muffins-low-carb-sugar-free

Nothin’ like a moist muffin with a pat of Kerrygold butter to start off your day.
banana-nut-muffins-low-carb-sugar-free-3

All of my baking supplies are gone. They were taken from the dorm kitchen under the cover of night, either by a prankster or an irritated cleaning lady (I’m assuming the latter). I asked around as to the whereabouts of my cake pans, mixing bowls, measuring cups, and Magic Bullet parts, and got no answers. Such is college life! You live and you learn.

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Holiday Indulgences: Best Low Carb Cocoa Brownies, with a Twist

This is my submission to the Nourishing Holiday Food Carnival, hosted by Kimi Harris over at the Nourishing Gourmet blog. Check out the other recipes and her fabulous blog!

sugar-free-brownies

I’m in a bit of a rush lately with the end of the term approaching quickly (and then Christmas, yay!), so I’ll make this post brief. My dairy-free pumpkin pie didn’t turn out as attractive as I’d hoped, so here’s a considerably easier treat for those of you who don’t like fighting with crumbly crusts and temperamental custards. Cranberry brownies sound a bit unusual, but I promise that you will like this tart twist on the ultimate chocolate indulgence. And if you don’t care for the cranberries, these are darn good regular brownies. They may have just usurped the ooey gooey kind as the best low carb sugar-free brownies. The best part about these almond oat flour brownies is that they are ridiculously easy to prepare!

low-carb-brownies

A few notes about the recipe…

1. The brownies are shaped like muffin tins because I don’t have real pans in my school apartment. Feel free to use an 8 by 8 inch pan. You might have to adjust the baking time a bit, though.

2. The oat flour is not certified gluten-free (I’m not celiac, just intolerant), but you can certainly make your own oat flour with certified gluten-free oats.

3. The type of cocoa you use affects the flavor–use Dutch-processed for that old school Little Debbie Snack cake cocoa flavor. Natural cocoa will give you a more complex chocolate flavor depending on what brand you use.

4. You can use dried UNSWEETENED cranberries (check the Whole Foods in your area if you have one!), fresh, or frozen berries. If using frozen berries, be sure to defrost them and squeeze out all of the excess moisture with paper towels.

5. Toast hazelnuts for 10 minutes or until fragrant (but not brown) in the oven as you are preparing the batter. If you can’t find hazelnuts, walnuts work just as well.

cranberry-healthy-brownies

Cranberry Hazelnut Holiday Brownies

Ingredients:

One recipe of Simple Cocoa Brownies
1/2 cup frozen cranberries, chopped into halves
1/2 cup chopped hazelnuts or walnuts, toasted

If you are using frozen cranberries, thaw chopped halves in 10 second intervals in the microwave until heated through and no longer icy. Squeeze as much moisture out as you can with paper towels. Mix into batter.


Simple Cocoa Brownies

Yields 10-12 brownies

Ingredients:
1/2 cup organic unsalted butter (1 stick)
1/2 cup unsweetened cocoa
1/2 cup erythritol or 1/4 cup plus 2 tablespoons xylitol
1/4 teaspoon good-tasting pure stevia extract (NuNaturals)
2 large organic eggs
1/4 cup organic heavy cream
1 tsp pure vanilla extract
1/8 teaspoon sea salt
1/4 cup almond flour
1/4 cup oat flour (or gluten-free flour blend)
1/4-1/2 cup chopped nuts

Preparation:
Preheat oven to 350 degrees Fahrenheit. Melt butter and cocoa together and stir until smooth. Whisk in eggs and erythritol. Pour cream in, whisking for a minute or two to dissolve all of the erythritol. Add in remaining ingredients, reserving nuts to stir in last. Pour batter into silicone muffins cups or an 8 by 8 inch pan lined with parchment or greased aluminum foil. Bake for 20 minutes, or until a toothpick comes out clean. Let cool COMPLETELY before cutting and serving. These brownies are at their BEST after letting them sit overnight. They’re yummy and fudgy straight from the refrigerator.

~3g net carbs per brownie (made with erythritol)

low-carb-cranberries

Taking a break!

Hiatus until Nov. 5th… school-related reasons, of course!

Upcoming healthful recipes for the holidays:

~Simple Honey Cookies
~Chewy Spice Cookies
~Seven Layer Bars
~Chocolate Clusters
~Apple Upside Down Cake
~Pumpkin Gooey Butter Cake

Will be back in the kitchen after exams!

Holding on to Summer: Blueberry Muffins

The leaves are just starting to turn in North Carolina, with a bit of a chill in the air as the sun goes down. Being the Florida girl that I am, I dread the proposition of trading in my flip-flops for actual shoes, my cool button down shirts for unwieldy coats! Mid terms have passed, and school is in full swing. The local Whole Foods market has had berries on sale for the past few weeks, which I have been partaking in as often as possible. Berries are the food that epitomizes summer for me–not too sweet, with a lovely tartness and enough juice to quench your thirst. They are even better straight from the freezer, like miniature natural popsicles. I digress!

Snap up those last few boxes of fresh berries from your local market and toss them into a batch of these light, perfectly moist muffins. Simple ingredients and simple preparation yield a cross between a cupcake and a muffin that is gluten-free, sugar-free, and even dairy-free for all of your lactose- and casein-intolerant folks. The lemon flavor is very faint, just detectable enough to add some intrigue and complement the olive oil. The topping forms a crunchy crust over the tops. Just a word of warning: These are not your average “healthy” muffins, loaded with whole wheat flour (sugar), applesauce (sugar), bran (a processed waste product made of insoluble fiber), bananas (sugar), and other low fat ingredients yielding un-muffiny flavors. Nourish the body and the soul with these flavorful, nutrient-packed muffins, full of protein from the almonds, antioxidants from the berries, and a dash of omega-3s from the flax meal topping.

Take note of the key ingredient–olive oil, as the liquid fat in these muffins. Now don’t wrinkle your nose just yet! The fruitiness of extra virgin olive oil pairs so well with the citrus zest and lemon extract. I am the first person who would balk at the idea of olive oil coming anywhere near a perfectly good sweet treat. I loathe the stuff, and prefer to keep my distance from it 99% of the time. And yet, you really can’t use anything else in this recipe to get the same complexity of flavors. Tasting is believing!

You might notice that the muffins in the photographs have flat tops! Their perfect peaks fell because I piled the batter right up to the brim of my trusty silicone muffins cups, hoping for a massive meal-in-a-muffin. Bad idea! These mammoth muffins didn’t fluff up properly, and remained undercooked on the bottoms. Stick with the 12 dainty muffins the recipe is supposed to yield, and you will have fluffy, attractive breakfast pastries to go with your morning cup of a coffee.


Blueberry Crunch Top Muffins

Makes 12 muffins

Ingredients:
2 cups blanched almond flour
1/8 to 1/4 teaspoon sea salt
1 teaspoon aluminum-free baking powder
1/2 cup extra virgin olive oil
3 cage-free organic eggs
1/2 cup erythritol or preferred sugar-free sweetener
1/2 teaspoon NuNaturals pure stevia extract
1 teaspoon lemon or vanilla extract
1 teaspoon lemon zest
1/8 cup lemon juice
1/8 cup lite coconut milk (or half n’ half if you can use dairy)
1 cup blueberries or raspberries
oat flour, for dusting (optional)

For Crunch Topping (optional):
2 tablespoons non-hydrogenated shortening or unsalted butter
2 tablespoons coconut milk
1/2 cup blanched almond flour
2 tablespoons golden flax meal
2 tablespoons erythritol
1/4 teaspoon blackstrap molasses
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon stevia extract

Preparation:
Preheat oven to 350 degrees Fahrenheit.

Mash together the ingredients for the topping with a fork, then stick it in the freezer while you make the muffins. Whisk together wet ingredients plus the erythritol in one bowl. Stir together the dry ingredients in a different bowl. Add the wet to the dry ingredients, whisking until incorporated. Coat berries with a light dusting of oat flour (to keep them from sinking), and gently fold 3/4 of them into the batter. Fill muffin cups 3/4 of the way full, and sprinkle remaining berries over the tops. Pinch off bits of the cold topping, dropping them over the tops of the muffins. Bake for 25 to 30 minutes, or until puffed and golden brown. Let cool until lukewarm, then turn muffins out of the silicone muffin cups (if using) so the tops are facing down. After completely cooled, store in baggies or tupperware with paper towels.

~3.5 grams net carbs per muffin (using bluberries)

Fourth of July Fun: Gluten-Free Low Carb Chocolate Cupcakes

I was in a celebratory kind of mood after class today, so I whipped up something indulgent for Independence Day!

We had been discussing fourth of July plans in my lab group, and I was thinking about what kind of dishes we’d have at the table this year. This time last year, I wouldn’t have given the issue a second thought. I wasn’t a reformed carboholic at that time. Thinking back, I’m having visions of potato salad and oh, those Lofthouse cookies. Now the thought of how sickly sweet those bland disks of white flour and sugar were is making my mouth pucker.

It’s funny how much your taste buds change after giving up processed food. After taste-testing the fruit puree for this dish, I had to gulp down my sparkling water because of the sweet taste coating my tongue. Even natural sugars are sometimes too intense for this steak salad lovin’ palate. Methinks this is a good thing, if considerably less exciting in how it limits my exploration of the bounty that processed food companies have to offer. No cute snacks to nosh on, exempting what I cook up myself, which basically entails cheese sticks and zucchini slices with salsa. Too lazy to put effort into snack food. It’s hard enough finding time to makeover the good stuff, the piece de resistance of the meal, the apex of the dining experience… dessert!

Bring these festive sugar- and gluten-free chocolate cupcakes to your fourth of July picnic, and be good to your friends and family. Or just save yourself the expense (Let’s be real–the weird natural ingredients add up!) and partake in one of these rich, dark chocolate treats before you’re surrounded by Ruffle chips, baked beans, and American flag sheet cake. One you’ve had your sweet fix, you can thoroughly enjoy your bunless burger and first and foremost, the good company. That’s what living well is all about, huh? It’s not having to worry about feeling uncomfortable from what simply fuels our bodies.

Witness explosions of tangy berry goodness.


Fudgey Firework Cupcakes

adapted from this recipe by Linda Sue

Yields 16 cupcakes

Ingredients:
1/2 cup organic butter
4 oz cream cheese
1 cup sweetener equivalent
For ALL NATURAL sugar-free sweetening, use all three of the following:
-1/2 cup erythritol or xylitol
-1/4-1/2 teaspoon pure stevia extract
5 organic eggs
2 teaspoons pure vanilla extract
1 and 1/2 cups plus two tablespoons nut meal (almond, pecan, etc.)
1 teaspoon aluminum-free baking powder
Pinch of sea salt
1/2 teaspoon xanthan or guar gum (optional, to reduce crumbliness)
1/2 cup cocoa powder, sifted
4 squares 85% cacao chocolate (Ghirardelli Midnight Reverie is my new favorite)

Preparation:

Preheat oven to 350 degrees.

Soften butter and cream cheese in the microwave in 10 second intervals. Cream butter and cream cheese along with sweeteners until light and fluffy. Add vanilla and beat to incorporate. Add eggs one at a time, beating continuously. Stir together nut flour, baking powder, sea salt, gum, and cocoa powder. Add dry ingredients to wet ingredients in 2 steps, incorporating thoroughly after each time. Finally, beat in melted chocolate (use microwave and 15 second intervals). Grease muffin tins or silicone cups with non-hydrogenated palm oil shortening or butter. Mound batter just up to the tops of the tins, because it will rise and settle back down to the original level. Bake for 20 minutes, and remove cupcakes from the pan in their liners as soon as they are cool enough to handle. Let cupcakes cool individually on a wire rack for 20 minutes and store in an airtight container just as the cupcakes are lukewarm to the touch. You want to keep them moist, as erythritol doesn’t hold water in the baked good like sugar does. If you refrigerate the cupcakes, warm ’em up in the microwave for 10 seconds or so to get them soft again. Best consumed fresh, like anything made with all natural ingredients!

Tips:
~I used pecan meal because it’s more reasonably priced, but almond meal or any other finely ground nut would work just as well.
~Use Hershey’s Special Dark cocoa to give your cupcakes that super chocolatey taste you remember from when you were a kid!
~Use 1/2 teaspoon stevia if you want them to be as sweet as traditional chocolate cupcakes. I don’t like anything that sweet any more and use 1/4 teaspoon stevia.
~Remember to look for SUGAR-FREE vanilla extract! Many products have added sugar.

I used my Healthy Cream Cheese Frosting recipe with pure raspberry and blueberry puree. You might add some organic blue food coloring to the blueberry puree to make the color scheme truly patriotic! If you have extra puree, save it to flavor some Almost Instant Ice Cream or sweeten your morning cup of Fage yogurt.

Cowering in terror, waiting for the chocoholic to come back for more…

Berry Puree

Makes lots of puree!

Ingredients:
1/2 cup fresh or frozen organic raspberries or blueberries
stevia, to taste
Pinch of xanthan or guar gum (optional)

Preparation:
Microwave berries until soft and heated through. Blend until liquified. Add a pinch of veggie gum and stir well. Let puree rest for a few minutes to let it thicken. Spoon into a ziptop bag and snip a tiny piece off one of the corners. Pipe puree onto cupcakes.

Low Carb Pizza and Ranch– the Dynamic Duo

UPDATE on 7.23.08: I made this recipe again here, using coconut flour in place of the protein powder.

Quick update. I just had a blog-worthy lunch, and felt the recipe needed to be shared. It’s a healthy take on everyone’s favorite–PIZZA! What’s make a pizza a pizza? The crust, of course! I modified this recipe for an easy and delicious gluten-free low carb (almost no carb) crust. Many thanks to NancyElle at the low carb friends forum who came up with the amazing original recipe.

Simple Low-Carb Pizza Crust

Makes two to four servings

Ingredients:
2 cups whole or part-skim organic mozzarella cheese, shredded
2 large organic eggs
2 tablespoons golden flaxseed meal (optional)
2 tablespoons unflavored whey protein powder or coconut flour (optional)
1/2 teaspoon aluminum-free baking powder

Preparation:
Mix cheese, eggs, flax meal (if using), protein powder or coconut flour (if using), and baking powder. Spread with a spatula to 1/4″ thickness on a baking sheet lined with parchment paper. Bake for 30 minutes on 350 degrees, flipping halfway through the baking process. Remove from oven, slide off of parchment paper, and flip over again onto the pan so the crust cools with the pretty side up. Once crust is cooled, top with sauce, pre-cooked veggies or meats, and cheese. Broil on high for 2 minutes, or until cheese topping is melted and bubbly.

~8g net carbs, 974 calories per crust (made with coconut flour)

Now comes the fun part… toppings! Ranch makes everything better (try it on eggs, I kid you not), and it’s the star ingredient in this Bacon Chicken Ranch pizza. I had some homemade ranch sitting in the fridge (recipe coming soon!), and it really made a difference in the flavor. This half of the pizza pie is definitely my favorite. For you less adventurous types, I tossed sauteed red pepper and onions on the other half. It’ll make for some good cold pizza come breakfast time tomorrow!

Chicken Bacon Ranch Pizza

Makes two to four servings

Ingredients:
10 slices nitrate-free bacon, fried and crumbled
1 lb cooked organic chicken breast or thighs, chopped into chunks
organic cheddar, shredded
ranch dressing (check for carb count and additives)

Preparation:
Spread ranch over crust in a thin layer. Top with chunks of chicken and crumbled bacon. Sprinkle shredded cheese over everything. Broil until cheese melts, and drizzle ranch dressing over slices before serving. Leave the dressing off of leftovers.

Tips:
~Use chicken thighs for better flavor and value. If you’re buying organic, the cost savings can be huge.
~Cut up the chicken thighs and sautee them in the bacon grease conserved from frying, and season with a ranch seasoning packet or herbs to add another layer of flavor. It’s quick and easy!
~Look for nitrate-free bacon for a healthier option. Niman Ranch makes a delicious all natural product.


~1g net carbs per slice (plus toppings)

Homemade Cocoa Cereal

Walking down the cereal aisle as a kid, I always looked longingly at the sugar-coated puffs and multicolored flakes made out of who-knows-what. The cartoon characters called to me from commercials, shilling cookies and rice crispy treats for breakfast. What kid doesn’t want a bowlful of dessert in place of those boring bran flakes her parents choke down? My mother rarely indulged my fantasies, but that didn’t mean I went without. Every chance I got to try one of those mythical products at a friends house, I did, filling up the bowl again and again until the milk was used up. The coolest part was the milk turning chocolately brown, or pink and fruity. Oh, to be so young and carefree…

If your kids are coo-coo for sugar cereals, or if you’re feeling nostalgic, OR if you just really like chocolate, try this super simple grain-free granola cereal made with real cocoa and a blend of nutrient-rich nuts and seeds. It provides you with a healthy dose of antioxidants, medium-chain saturated fats from the coconut oil, and polyphenols from the cocoa. You’ll be satisfied after one serving**, full for hours, and your teeth won’t feel like jumping out of your head when you’re finished!

I always have a bunch of different bags of munchies from the bulk bins at my local health food store stashed in the freezer. This recipe is so versatile that you can change up the nuts and seeds depending on what you have on hand. Just remember that nuts and seeds vary in carb counts, so adjust the proportions of different ingredients to your dietary needs.

Serve with unsweetened vanilla almond milk to maximize indulgence factor.
**DISCLAIMER: This stuff is dangerously good. Portion control with baggies and half recipes if necessary!

Chocolatey Granola Cereal

Ingredients:

For Granola:

Makes 2 heaping cups

1/4 cup unsalted butter or coconut oil
1/4 cup cocoa powder (don’t get Dutch-processed for maximum nutritional punch)
2 tablespoons pure vanilla extract
sweeteners, to taste
For ALL NATURAL sugar-free sweetening:
-3 tablespoons erythritol or xylitol
-1/2 teaspoon blackstrap molasses (optional)
-1/4 teaspoon pure stevia extract)

1/8 teaspoon sea salt
4 squares of lindt 85% chocolate, melted (optional)
1 tablespoon flax meal
1 tablespoon sesame seeds
2 tablespoons nut meal (almond, pecan, whatever you like)
1/4 cup cacao nibs
1/4 cup pepitas (pumpkin seeds)
1/4 cup sunflower seeds
1/4 cup unsweetened coconut, shredded
1/2 cup sliced almonds
1/2 cup pecans, chopped

For Cereal Flakes:

Makes about one cup

1/2 cup nut meal (pecan, almond, etc.)
2 tablespoons flax meal
2 tablespoons unsweetened cocoa powder
sweetener, to taste (I used 1/8 teaspoon NuNaturals stevia)
1 egg white

Preparation:

For Granola:
Preheat oven to 300 degrees Fahrenheit.

Melt coconut oil or butter and chocolate squares (if using) in a small bowl in microwave until liquified. Stir in cocoa powder until smooth, with no lumps. Powder erythritol in a coffee grinder or blender. Whisk vanilla extract, erythritol, blackstrap molasses, additional sweeteners, and sea salt into coconut oil mixture. Mix dry ingredients together and stir in wet ingredients, using your hands to coat the nut and seed blend. Spread mixture over a parchment paper-lined baking pan. Bake for 55 minutes, stirring the mixture around occasionally. Remove from oven and spread over a paper towel set on a baking rack. It will continue to crisp up as the moisture evaporates.

For Flakes:

Mix together ingredients and roll in between pieces of parchment paper until very thin. Microwave on a piece of parchment paper, 50% power, for two minutes, stopping every 20 seconds to blot off oil. Let it dry out on a paper towel placed on a baking rack, then break up into flakes. To get them more crisp, stick ’em in the oven with the granola for a few minutes.

~8g net carbs per 1/2 cup serving

Tips:
~For richer granola, use the chocolate squares! It’s pretty great without them, too.
~The sesame seeds at a very distinct, addictive flavor to this. It won’t be the same without ’em, so get some!
~For more “clumpy” granola, use a couple of egg whites with the wet ingredients. I don’t mind my granola in small pieces, so I don’t waste the eggs on it.
~For cinnamon-nut granola, use cinnamon in place of the cocoa powder, and omit the cacao nibs. You could also replace the coconut flakes with more nuts, and use almond extract in place of vanilla.

A long time ago we used to be friends…


I have always had a love affair with what will be known from this day forward as “S,” in the spirit of my current trashy-good tv obsession. Sugar and me, we go way back. This relationship turned sour my freshman year of college, and downright abusive when I was diagnosed with pernicious anemia. Don’t believe me? See for yourself how S can break your heart, among other things.

My anemia diagnosis and subsequent withdrawal from college marks the start of my quest to rebuild my iron stores and get my health on the right track through dietary modification and positive lifestyle changes. Sounds hard and boring, doesn’t it? I mean, S and I had some good times. He was always there when I was stressed, lonely, bored, happy… okay, so I’d use any excuse to turn to him. But I’d had enough of his games and wanted to end things once and for all. And so I picked up a copy of my mother’s old Protein Power book, out of desperation for finding the magical secret to breaking off with S. Lo and behold, I had an epiphany, courtesy of the Doctors Eades. I was not in control of my diet – it was controlling me! After much googling and message board trolling, I found others who had also been treated poorly at the hands of S. He is destroying the self-esteem of millions of americans and even more heinous, contributing to the vanity sizing trend of my favorite retailers. I have five different pants sizes because he is sneaking his way into our diets with every lid peeled off a yogurt container and box top for education clipped. At first I despaired. How could I just quit my dependence on him cold turkey, and turn my back on the foods that had sustained me for my first 19 years of life? S had been with me through thick and thin. And yet it needed to be done. I needed to start liking real food, real fast, or risk not having my own teeth by the age of 50.

Fast forward to now, at the end of what would have been my fourth semester of college circumstances permitting, and I am enjoying spicy sesame chicken with broccoli that did not come from .1# WOK. As annoying as it is sometimes to make everything from scratch with real ingredients, it has had a profound impact on everything from my energy levels to my skin to my comfort level in a bikini. If a junk food junkie like me can completely eliminate sugar and gluten from her diet without going nuts and burning down a bakery, so can you. You just have to be armed with the tools and the will to fail… a lot. And try again. And screw up, then get back on plan. And cave into the temptation of a cookie dough blizzard, then… what I’m trying to say is it isn’t easy to totally cut things off with S, but it can be done. Don’t shoot for perfection–shoot for positive choices, one baby step at a time. So what are you waiting for? Start healing with your next meal. It make take more effort than swiping your student ID card, but it will taste and feel a lot better than that pop-tart from the vending machine.

Come on now honey, bring it on bring it on yeah!
~The Dandy Worhols

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