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After my son's dairy and egg allergy diagnosis, my household was thrown into living a dairy-free and egg-free life. I must admit that we were completely unprepared and clueless for at least a year. It was a steep learning curve, but I've discovered so many amazing vegan products along the way. One of the products that is new to me is nutritional yeast.
Nowadays, I avoid gluten, most processed foods, and like to include as much green food as possible at every meal. One of my fave ways to use zucchini is to make it a noodle! The beauty of this veg's bounty is that you can enjoy it well into fall -- local zuchs will be available right through October, so you can enjoy this pesto zucchini pasta bowl all autumn.
Do you snack? I know I do. And sometimes, when I am craving a salty bite, that means "indulging" in some crispy, crunchy kale chips. Now if you have ever purchased a sack of these tasty delights, you know that they are not the most economical treat. So what can you do to cut your costs? Just make your own!
When I announced I was making the change over from vegetarian to vegan I got a lot of questions about my diet: Where will you get your protein? What about your iron? And B12? So all of this started me thinking, where might I get these nutrients?