Austin’s very own NadaMoo! is in the race for VegNews Magazine’s Veggie Awards in the Favorite Vegan Ice Cream Category, and since we’re big fans of theirs, I wanted to share the news.

If you haven’t tried Nadamoo! you need to, and if you have you know they’re creamy, not overly sweet and rooted in goodness. They start with luscious, creamy coconut milk, known for its healthy fats and natural sweetness, add agave nectar and tapioca syrup, naturally low on the glycemic index and finally add the last bit of magic, blending in the flavors and ingredients that make NadaMoo! one of a kind.



This one’s our favorite!

Lotta Mint Chip

Classically craveable. Cool, refreshing organic mint is the perfect complement to packed-to-the-brim chocolate chips.

Ingredients: organic coconut milk, fair trade certified organic agave syrup, organic tapioca syrup solids, organic inulin, fair trade certified organic chocolate chips (organic cane sugar, organic cocoa liquor, organic cocoa butter, organic vanilla) organic mint extract, organic guar gum, organic spirulina powder (for color) sea salt, organic locust bean gum. CONTAINS TREE NUTS (COCONUT).


They would love your support in voting, as well as helping spread the news. NadaMoo! is the only locally-owned brand in the running, and we love to support our local companies whenever possible.

You can link to the survey and vote here – note that NadaMoo!’s under category 9 on the first page and you can get social with them too.





21 Meals With Tons Of Protein And No Meat

Ran across this article for 21 Meals With Tons Of Protein And No Meat on buzz feed and had to share! I’m always looking for ways to add more protein to my diet without eating meat, and some of these look amazing. With at least 18 grams per serving, these meals give vegetarians, and those of us who just prefer not to eat too much meat, plenty of protein options!

Check out this one: Black Bean, Arugula, and Poached Egg Stuffed Sweet Potatoes – really?? I know what i’m having tomorrow for breakfast 🙂

Black Bean, Arugula, and Poached Egg Stuffed Sweet Potatoes
























Click the image below to head over to Buzzfeed and plan your next fave meat-free meal….


21 Meals With Tons Of Protein And No Meat


cauliflower pizza crust

Yes, it’s possible to be gluten-free and paleo and still love your pizza!

Last year I ran across a cauliflower pizza recipe which we tried while my mom in law was in town, and it was a BIG hit! We all loved it, though my only complaint was that it wasn’t sturdy enough to pick up and eat since I chose to leave out the cheese from the crust. But we all dug in with forks and knives, and while it wasn’t the same as the slices of heaven I used to love in NY, it was still a tasty version of pizza. Yay for options!

So here’s the original recipe; you can choose to eliminate the cheese from the crust as we did, but just be warned that it won’t be sturdy enough to pick up.

Note that I substituted goat cheese for mozzarella and instead of hawaiian style I added spinach and prosciutto. Delish!

Oh, and for those of you (like my husband) who don’t love cauliflower, no worries – the cauliflower flavor is undetectable 🙂


cauliflower pizza crust













Start the new year off right!

For those of you who aren’t aware, we launched our gluten-free samples program, Happybelly Box last year, and we’re excited to offer you a chance to win a free sample box packed with our delicious, favorite gluten and dairy free snacks! These treats are perfect for your backpack or lunchbox and we keep them on hand at all times to make sure we have a safe and healthy treat option when hunger pangs hit! 


How do you enter for your chance to win a FREE Happybelly Box?

Simply head on over to our site, Happybellybox and register for your chance to win.

Whether you’re news to the gluten-free lifestyle or consider yourself a pro, our snacks are sure to please! They’re hand-picked to include our favorite snack foods and are often vegan, Paleo and are always packed with super-foods, nutrient-rich goodness.

Good luck!



Guest writer, Elissa Garr, talks about getting back to basics and healing our society through conscious efforts related to food and lifestyle choices.

I have always considered myself educated.  I have been learning since I was a baby and have never stopped.  I am by trade a teacher and counselor.  I have always been extremely observant to the actions, words, and deeds of others and the motivations behind them.

Like many, I have started to notice a terrifying trend; the vast obesity of Americans.  Not just the obesity of adults but the obesity of children, the children I teach every day.

If you are a member of this blog, you are not a stranger to the dangers of wheat, sugars, processed and man-made foods.  My questions is……..


The information is out there, yet people blatantly ignore it.  I have searched for research that supports the healthy benefits of wheat, I can find very few and it is obvious that the risks out weigh the benefits.  Yet people still continue to gorge themselves with numerous servings of wheat daily. Our own government boasts at the benefits and daily recommendations of whole wheat and in the same breath conduct dangerous genetically modifying experiments and we the people are it’s test subjects. People see the negative effects of these ‘foods’ and yet fail to blame them or accept responsibly for their choices.









This is a guest post from our Organic Food Insider, Leslie. Here she shares a very touching, real story of what it’s like to have Celiac disease, how she discovered it, and what her journey entails. 


I feel like I tell my story all of the time. I had stomach aches. I couldn’t figure them out. Doctor’s told me I had IBS. I read about gluten in a magazine. I cut it out. My life changed forever. Is it really this simple? No. But this is how simple my story has become when I share it with the masses. I’ve never gotten more personal than I will right now, but let’s begin.

I played soccer growing up. It was my passion, my addiction and all I ever wanted to do was play pro and be Mia Hamm. Yet, my long days of playing were always interrupted by stomach aches. I once ran 2 miles off the soccer field, during a game, just to use the restroom at my own house. I couldn’t breathe, my stomach was so wrecked. This is one of the first instances I remember of my life being interrupted by stomach problems.

Most of my memories are shameful bathroom excursions into the back of my grandmother’s house. We’d eat pasta dinners every Sunday and I’d always feel horrible afterwards. I’d sneak to the far bathroom and rock back in forth, in tears, as I silently tried to use the restroom. 30 minutes later I’d walk out, hoping no one noticed my long absence from the family gatherings. These were so frequent that they became normal. At least three times a week, I had bouts of stomach aches like that one.

The most embarrassing times were in high school, when my first boyfriend didn’t understand why I always spent hours in the bathroom. We’d eat donuts in the morning on the way to school and I’d spend first period crying my eyes out in one of the stalls, unable to function until I emerged. The memories of sitting in the journalism classroom, immediately feeling uncomfortable and having to rush out, are still so vivid. There’s something so alienating about having to quietly leave the room and go to the bathroom. It’s as though your life is being put on hold – you’re disappearing from reality.

The alienation became worse when I entered college. I met some new friends… who happened to be stupid friends… and we’d drink constantly on the weekends. Beer wouldn’t immediately get my stomach in a knot, it was only the aftermath which left me helpless. The morning after a party I’d be unable to move out of my bed. I’d make it to the bathroom only in helpless instances. I was told that it must be a bad case of  a “hang-over”, even going so far as to think I had a bout of alcohol poisoning. Yet, it was worth it at that time to be able to drink and be accepted rather than stop and spend my nights at home in my dorm. After a bad experience one night out with friends, I finally woke up and realized that this wasn’t who I was…. but by this time my stomach issues had gone way beyond the gut.

There are many studies that have come out which point to women with undiagnosed Celiac Disease experiencing bouts of depression and anxiety. After reading these studies, I have no doubt that the constant depression I experienced in my life was a direct result of the high consumption of gluten throughout my entire life. The gut is so permeable that everything we put into it directly affects the rest of our bodies. There were days where I wouldn’t be able to get out of bed just because I didn’t feel life was worth anything. There were also days when I was so overcome by anxiety that I’d just eat anything in sight until I couldn’t fit anything else into my stomach. This continued into my Sophomore year, even after I’d cut back on drinking and junk food. I thought cutting out crap was enough – but it wasn’t! I traveled to Belgium in the summer of 2009 hoping the alone time and European tour would bring me enlightenment. Of course, the Belgian diet of cheese, bread and beer did nothing to help my cause. My anxiety worsened and I remember days where I ate at least 5,000 calories and still didn’t feel satisfied.

When I returned to the US, I transferred schools and immediately sought help. The first doctor I saw put me on a high dose of anti-depressants, which killed my appetite. The combination of every food hurting my stomach and my own anxiety issues made every aspect of my day revolve around food. I was obsessive and succumbed to the eating disorders that so many 20-year-old women can’t escape. This complicated many issues, as the nutritionist I saw who “just wanted me to eat a snickers bar” tried to tell me that eating chips and cookies wasn’t a bad thing, it was me that had the issues all in my head. I told her that everything I ate caused me stomach pain and that there were weeks at a time when I’d become so dehydrated and sick that I couldn’t eat anything at all. I’d vomit at least three times a day during those weeks, which many doctors labeled “Gastroenteritis.”

I finally began to read about the connection between food and the body. I was convinced that my mental issues weren’t caused by some chemical imbalance and that what was going on was not just a correlation between neurotransmitters and the brain. I remember picking up a magazine of my sister’s and reading a 30 word segment in the middle of the page – it described something called gluten-intolerance and how it’s a rare issue that is never diagnosed. That day I cut out gluten. Two weeks later I tried to tell my nutritionist that I hadn’t had a stomach ache all week! She told me that it was just me believing that the gluten had helped and it wasn’t truly an issue, but still wrote down some gluten-free options for me. (As I look back now, this woman was a damn idiot with her suggestions of potato bread and potato chips as options for a gluten-free diet. How the hell does she even have her degree!?!)

A few weeks later, I went and saw a GI doctor. They ran tests and gave me heartburn medication because I’d been off gluten for two weeks and didn’t show positive blood work for Celiac. I let them do an invasive procedure, and it showed what I’d read to be true – my Celiac was so severe and had gone undiagnosed for so long that my stomach lining was in horrible shape.

From that point on, my life didn’t get any easier. I was still struggling with anxiety and depression and had no guidance on how to go about eating gluten-free on a college campus. I didn’t know that gluten hides in certain sauces and foods. It’s in gum! It’s in salad dressings! It’s EVERYWHERE! I went stomach pain-free most of the time, but every so often I’d have an issue where I’d feel horrible. I’d back track to where I had eaten and I’d realized that I could have had cross-contamination or I’d actually eaten gluten without knowing.

Eating gluten-free on a college campus was the worst. I’d pack my lunch as much as possible, but many days I’d go for so long and only have an apple or some hummus or a LaraBar. Those were my staples. Over time, I was able to find other options – like when I walked into my gym one day and there were these really colorful bars sitting at the cafe. I had seen them being promoted around town and so I tried one. It was amazing and I would carry them with me on campus all of the time – eating at least 2 a day. I continued to try other energy bars, but these were the only ones that didn’t leave me with a headache or a stomach ache.

I appreciated the ingredient label and began to look more into all of the claims on the packaging. I didn’t know that soy-free was a good thing and I didn’t even know what agave syrup was! So I began to educate myself.

I discovered that more foods than gluten affected my body. I cut out soy and all dairy and any stomach cramps or slight issues that remained began to cease!! Who knew that you could have so many adverse reactions to foods? The more I read, the more I realized that eating REAL food, that isn’t processed, was the number one choice for me.

I began to cook all of my own meals, using raw food cookbooks for innovative ideas! As I became more of a real foodist, I regretted the times where I’d slip. As the gluten-free movement came under way, more options became available to me and it became easier to slip into a processed-yet-gluten-free-frenzy!

Eventually, I found my into working for a company that stands for everything that I believe in. While there can be a lot of drama over the true meaning of “natural” in the natural foods industry, it is a comforting place to work. Last week, I attended a Natural Products Expo, where companies were overjoyed to tout their labels of “gluten-free” and “dairy-free” and “nothing added.” No one asked me why I needed my food to be that way and every person was more than accommodating. Furthermore, it is blissful to be able to sit around a dinner table in the comfort of your bosses and co-workers and friends and enjoy a gluten-free meal of sweet potatoes and humanely-raised animals and deliciously-cooked veggies. There isn’t a moment in the past two-weeks where I’ve had to ask if any meal prepared for me was going to make me sick, and that’s a comfort that I’ve longed for since my diagnosis almost three years ago. For anyone who is currently struggling with the beginning stages of stomach issues or is in the middle and feels alienated by their choices, please reach out to someone whose been there. It’s not worth going in alone. I myself enjoy the comfort of the natural foods industry, but I believe that you can find understanding people everywhere.


We’re grateful to Leslie for sharing her story, so please share your comments below and let us know of your own journey.  And remember: be cautious, and be your own health advocate. Only you know your body, and what you’re feeling, and it’s truly up to you to help discover the root of poor health. 


Welcome to the Organic Foods Insider!

Working in the natural foods world, I have come to discover that the word “natural” is devoid of any meaning. Kashi is considered a natural cereal, Clif Bars are considered natural energy bars, and agave nectar is considered a natural syrup. All of these products are highly processed, with ingredients that are unidentified to the everyday consumer.

There are so many questions which need to be asked:

What exactly is brown-rice syrup, soy lecithin and barley extract?! How are protein powders created? What exactly is glucose and why is it an ingredient in this product when I only hear about it being measured in the blood levels of diabetics? What on earth is guar gum?!

Unfortunately, many consumers don’t ask these questions. Many only go so far as to read the labels these companies are feeding us, with their claims of “all-natural,” “low-sugar,” or “high protein.” When did it become commonplace to read a nutrition label rather than an ingredient label? This question can be answered with a complex set of answers, but the most important answer is this one: Consumers became uninformed when companies began to market their products to drag customers away from the ingredient label and towards their ‘marketing words.’

These companies have perfected the distraction from the ingredient label and as the natural products sector of the food industry has grown, they’ve continued to mislead the consumer. Key words like “whole-grain,” or “all-natural,” and “fat-free,” have become mainstay “connection words” between “healthy” and “products.” The Kashi brand has become brilliant at this kind of pseudo-natural marketing. Their commercials are so convincing, where a beautiful woman is walking through cocoa trees and traveling by gondola through an unidentified third-world country river to search for “the best ingredients.” First, there isn’t a doubt in my mind that this is not the way General Mills goes about looking for ingredients for their cereal. Their ingredient buyers aren’t hanging out with cocoa farmers and smiling about it. Second, I do doubt that canola oil and evaporated cane juice were chosen as quality ingredients (either the way it’s shown in the commercials or ever… really).

While all of these brands have been misconstruing consumers for years, they’ve recently embarked on a campaign of “pseudo-transparency.” I say pseudo because these companies are “transparently” listing their ingredients and providing explanations for things such as “brown-rice syrup” or “canola oil,” yet every explanation is skewed and misleading. The number one offender of this is General Mills, who has undergone a huge marketing campaign since the backlash against it’s donations to put down Proposition 37.

If you look on the Kashi website, you’ll immediately find that they’re dedicating themselves to “Real Food Rules.” Kashi claims itself to be “all-natural,” which, of course, no longer has any meaning because of such campaign. Their newest addition is the “Kashi Ingredient Decoder” which lists ingredients that Kashi uses that might be questionable, like casein, chicory root fiber, canola oil and fractionated oils. Each of their definitions are problematic.

As a response to the question, “What is Chicory Root Fiber?” Kashi gives this misleading answer: “This is used to hold different ingredients together and also contains the naturally occurring fiber inulin.” I’m confused as to how this answers what chicory foot fiber is, rather than what it does. Sourced from the chicory root, inulin (or chicory root fiber) is not a real-food. It’s a supplement or additive, used as a fiber source for many processed cereals and granola bars. The chicory root fiber is produced by mixing dried, ground chicory root with water, then removing the insoluble fraction by filtration and centrifugation.” (Source) – I won’t even begin to discuss canola oil or other processed oils. You can watch this video to find out more.

Kashi is joined by it’s sister company, Larabar, in providing potentially misleading answers to consumers. Larabar recently released their new “ALT-bar,” which is a play-off their original bar, but with the addition of protein (among other stuff). When looking at one of these bars, you get to see the ingredients as a picture. Yet, it’s misleading and comical. For brown rice syrup, they include a photo of brown rice. As a definition in the FAQ, they say that

“Brown rice syrup, also known as “rice syrup,” is a natural sweetener that comes from the starch of brown rice. The combination of cooked rice and natural enzymes allows the starches to break down to produce a sweetened liquid. The liquid is then filtered and excess water is evaporated to thicken it. Brown rice syrup is used in über® as a naturally sweetened binder to hold the ingredients together and keep the bar firm.”(via

There isn’t any mention of how these “natural enzymes” come off of barley. Or that those who desire a gluten-free brown rice syrup will have to make it with the enzymes of fungus. I don’t know which one is better: barley or fungus? Or is the sticky brown goop derived from the process of excess heat supposed to be construed as natural? How can companies label something that is so processed, as “natural.” It’s mind-blowing. Natural means nothing.

For their new Alt-bar, the questions become even more misleading. To describe their protein source, they list that the protein is from a vegetable. Peas are legumes. (It’s principle – if you are providing information, don’t mislead your consumers). To the question, “How it’s made?” They list that pea protein comes from peas, after the peas are ground into a flour and then the protein can be separated – wait…. but how is it separated? Anyone who doesn’t research that won’t ever know, so I’ll tell you: The majority of protein powders are used making hexane gas, the best quality ones are used with enzymes. Soy and Whey proteins are the main culprits, but without knowing the source of the protein, we cannot identify the source. I’d like them to say what pea protein they’re using.

These two examples of Kashi and Lara aren’t easy ones to point out, as their marketing campaigns are stellar in convincing consumers that they’re dedicated to real food, with natural ingredients. Sure, they’ve made an effort to become transparent, but I find it troubling that there is no true accountability for “natural foods.”

A final example is of the energy bar world. Enter a grocery store and find the energy bar aisle. There are hundreds on the wall. Of those hundreds, the majority of energy bar companies claim “natural” but also add syrups, starches, and other sweeteners. They’ll use glucose or soy lecithin, sugar alcohol or soy isolates. Yet, this is what the natural foods world has become. Natural grocery stores have aided and abetted these companies and the consumers are the innocent enablers. While I’m very up-in-arms about accountability, these companies will still continue to make their profits because the industry has allowed them to succeed through the misconstruction of the word “natural.” Therefore, it no longer means anything.

I’m resigned, but I’ll continue to hold my own food choices accountable. I hope you will, too.


When Leslie isn’t helping us understand how to keep safe in a world without proper labeling requirements, she’s busy helping create one of our favorite truly Organic, raw food products. Follow us for more from Leslie, the Organic Foods Insider.



Here’s hoping you saved yourself some cash at the grocery store after reading yesterday’s post. Today I’ll give you more cost-cutting advice including my secret on how to save money AND get your kids eating more veggies. I will also share with you some of my tips on savvy label-reading so you won’t get gypped.


  • Herbs. Houseplants and I don’t get along very well. I have just recently kept my first one alive for over a year and I’m thrilled (as is the plant). So when someone gave me a pot of herbs for my backyard, I worried those little herbs were doomed. I stuck it in a sunny spot and watered it a bit from time to time and those suckers grew by leaps and bounds. I was totally stunned. In an effort to save yourself the $2-3 per small bunch of organic basil, dill or thyme you find at the store: try your own hand at it. You will be amazed at the abundance you’ll have just outside your backdoor.
  • Veggies. Another great option is to grow organics at home with assistance from aeroponic growers like the Tower Garden. The range of your favorite vegetables, herbs and fruits! you can grow at home is amazing.

A veggie bonus tip: My kids now water the robust pot of herbs in our backyard. What I’ve come to discover is that I can serve almost any food in the world to my kids, and if it involves something that came out of our pot of our herbs, they will taste it. This is especially true if they got to harvest the herbs and sprinkle them on our chicken or asparagus themselves. The reason ? They’re curious. They are dying to know what they’ve helped create.


  • Produce. If you can’t afford to buy your produce 100% organic, rely on the Environmental Working Group’s “dirty dozen” —foods that contain the highest levels of pesticides—as your go-to reference for must-buy organics. Apples, celery, strawberries, peaches, and spinach top the list. To confirm that your produce actually is organic, check the sticker number on your produce. The number should begin with a “9”.
  • Chicken and pork. Watch out for sexy labels. Do not pay more for chicken or pork that says “hormone free” on it. The U.S. prohibits growth hormones to be used in chickens or pigs so all of their meats are “hormone free” except for what is naturally-occurring.
  • Eggs. Pastured eggs are a beautiful thing. When chickens are able to feed on bugs and worms instead of corn and soy or animal by-products, the fats you get from eating their eggs are filled with healthy omega-3s. But a word to the wise, the terms “cage-free” and “free-range” are very loosely enforced. In fact, you may use these terms on your packaging if your chickens have access to the outside. In some cases, this means there is a small door available for them to go in and out of. What does that mean ? When it’s your birthday you get to be put outside? I don’t know. My advice to you is to get to know your eggs. Some eggs that say “pastured” are, in fact, pastured eggs. My favorites are Vital Farms Eggs. You can find them at Whole Foods.

So good luck my conscious-consumers and please share with us below your tips for getting more bang for your organic buck.

There’s something about warm figs that I just love; whether they are wrapped in bacon, or simply served by themselves, I’m a happy girl when there are figs nearby. And today is one of those rare days here in Austin when it rains all day long, and I’m craving some comfort food. So while I bake a delicious Paleo Meatloaf (recipe to come later!) I’m prepping a warm fig and pistachio salad to complement it. And since I’m short on time now – meatloaf is in the oven and I’m just getting ready to prepare the salad – I thought I’d share this goodie with you too. 

This delicious salad contains fresh figs (although dried figs work too), extra-virgin olive oil, minced shallots, and dry-roasted pistachios. It’s simple, healthy and delish. 

Happy Sunday! 

Roasted figs and pistachio salad

Roasted figs and pistachio salad


  • fresh figs (although dried figs work too)
  • extra-virgin olive oil - enough to drizzle on figs and toss in salad
  • balsamic vinegar
  • minced shallots (optional)
  • dry-roasted pistachios
  • salt & pepper to taste


  1. Roast figs in oven for 10 minutes on 250.
  2. Toss the figs with olive oil and place on a baking sheet and roast for about 10 minutes.
  3. Cool, and cut in half lengthwise.
  4. Then just toss the ingredients and enjoy!

Optimal Food. Optimal Health. 

For those of you familiar with cleansing, this list will come as little surprise, but may serve as a nice reminder of the most optimal food choices you can make. For those of you not familiar with cleansing, we will be posting a series on cleansing soon, and will tie all the details together, so until then, read on for a list of the most optimal food choices we can make.


Remember that old adage from childhood – GIGO. Garbage in = garbage out.

It applies as much to our bodies and our health as it does to science.  Be sure to feed your body with fuel that will help it heal and thrive!



One of the biggest challenges today when talking about why the rates of food sensitivities and allergies, immune disorders, chronic illnesses and more have all dramatically increased over the last 20 or so years, is that people have little idea of what they’re consuming, and hows it’s affecting them. From hormones, chemically created oils, genetically modified/engineered foods, etc., the list of what we eat, and how its altered goes on and on. And sadly, most people have little idea of what they’re putting into their mouths and the effects it has on them. Why have the rates of allergies, ADD, ADHD and Autism increased so dramatically in conjunction with the onset of GMOs? Can I claim a correlation? Not definitively but there are plenty of resources that support the correlation belief, from allergies to auto-immune disorders, imbalanced hormones, thyroid disorders and more, chemicals used in our food supplies are slowly destroying us. Here’s a quote from, founded by Robin O’Brien that speaks to the danger of chemical exposure in our children:



“It’s up to you”. That’s how the powerful film, the Future of Food ends. One powerful statement about the right to know what’s in our food.

With the rate of  allergies, autism, ADHD and asthma on the rise, earning these conditions the nickname “the 4 As”, and with heart attacks, cancer and immune diseases continuing to escalate, many Americans are growing more and more weary of what we’re eating, and how our food supply is affecting our health. Inspired Eats is about finding healthy alternatives to food-based allergens, however, along the way I’ve discovered a growing community of concerned citizens who are fighting a long and difficult battle of ensuring Americans are aware of what we’re eating.