Catskill Animal Sanctuary

Recently I began to follow Kathy Stevens on Facebook.  She is the founder and executive director of Catskill Animal Sanctuary located in NY (near Woodstock).

Kathy is a dynamic and engaging public speaker. She has written two books — and I am reading the first book now and find it “hard to put down.”

In the months to come, I’ll share more about this wonderful animal sanctuary.  In the meantime, check out their web site.

Catskill Animal Sanctuary

Lost 8 pounds in 7 weeks….

This morning before I stepped on my bathroom scale, I was certain I had lost another pound of fat.  I just felt “lighter.”

And yes, I had lost another pound.  Since going 100 percent “dairy-free” and “egg-free,”  I’ve shed 8 pounds.

Just a tad over one pound per week.  Sounds good to me.  I can do that again in the next 7 weeks.  One healthy “plant-based” meal at a time.

Care to join me?  

Be well,



Happy New Year, 2016!


Moving into this new year, my entire soul is dedicated to becoming a more compassionate individual.

Here is my social media post from this past October 2015:

“So this is funny. In the last two years, I learned to advocate for folks with Hearing Loss. In this process of self-discovery and self-advocating, I realized the importance of “showing up, standing up and speaking to be heard.” Therefore, I once again will risk vulnerability (and going way beyond by comfort zone) to begin to share insights I’ve learned about living a more compassionate life. This includes my recent quest to live as a vegan. Feel free to ignore any posts you may not like. But after attending the VegFest today, I have decided I will never apologize for the choices I make in my life. With respect for all creatures, great and small, I hope each and every human and animal live the life they wish to live.”

Happy New Year to all living creatures. And may we all protect and cherish our planet and all its inhabitants.

Vegan Dee


Quickie: The Basic “Salad in a Jar” for busy people

Okay. Very busy weeks lately. Vacation with my sister. Camping with friends last weekend. Treated Mom to a nice birthday lunch.  Therefore, I am scrambling to assemble some fresh salads for work.

Carrots, romaine and 3 olives to top it off. Not bad for a quickie.  🙂  20151115_161521

Camping with friends this weekend: Taking Mexican Quinoa Salad

Vegan Mexican Quinoa Salad in a Jar

I’ll chop up the red onion, peppers and avocado for folks to take the flavor they prefer.  Camping potlucks are fun!

2015 Central Florida Veg Fest: Amazing ladies — Julie Watkins and Jane Velez-Mitchell


Front-row seat to hear Jane ( and Julie ( speak about the devastating Florida bear hunt that began today. The Veg Fest was amazing:  Great food, Awesome folk and Informative vendors — All sharing the joy of living a more compassionate lifestyle by eating a plant-based diet.

Feeling recharged and ready to learn more.

Be well,


Cast Iron Skillets! Gotta Love ‘Em

My grandmom used cast iron cookware when I was a child.  Purchased my own over the last 7 years or so.  Think of her everytime I use it.

My grandmom used cast iron cookware when I was a child. Purchased my own over the last 7 years or so. Think of her everytime I use it.

Experimenting with InstantPot: Vegan broth, quinoa, carrots and frozen kale


The frozen kale was “leftover” fresh, organic kale from my favorite health food grocer.  I washed the fresh raw whole leaves and then put into a ziploc for the freezer.  Just now, I removed the ziploc and “scrunched” the contents until the frozen kale broke into small pieces.  No slicing, dicing or cutting.  WooHoo.

Frozen Kale…for Green Smoothies

Yesterday I purchased and washed a bunch of fresh kale.  To experiment, I froze a small handful in my freezer.  Just now, I made my breakfast green smoothie with that frozen kale.  Delicious.  Cannot tell the difference from frozen or fresh — once it is blended.  Guess I need to keep organic frozen kale in my freezer for emergencies.   Woo Hoo!

Superfood: Spirulina (1 teaspoon)

Spirulina has been around forever.  But it is a new purchase in my kitchen.  Going to give it a go in my green smoothies at breakfast.  All the Whole-Foods Plant-Based cooking experts mention Spirulina at some point.  This is taking my commitment to a new level.