There’s something incredibly satisfying about making your own yogurt from scratch—and it’s surprisingly easy! I was chatting with my dear friend Maureen recently, and she shared that she’s been making soy yogurt weekly. Years ago, before I was whole food plant exclusive, I had a yogurt maker and made my own yogurt weekly, but life…
soy yogurt
Confetti Cornbread
Did you know cornbread makes a delicious breakfast? I made a few changes to the original recipe such as eliminating the sugar – we didn’t miss it and cutting the salt in half, using almond milk instead of soy milk and cut it into 12 servings instead of 8. With those changes each serving is under 100…