An update and an easy recipe

Greetings readers! If you haven’t noticed, I haven’t been posting as much as I used to. This semester I’m taking so many graduate courses and it’s probably the hardest semester of my life…except for the time I took organic chemistry. I still have nightmares about the structure of carbon :(.

A huge change in my life has been my decision to end my vegan diet! I still love animals and I’ve been cooking/eating a lot of my old vegan recipes (and trying some new vegan dishes as well), however, I had been craving fish and chicken for a few months and that to me was a sign to listen to my body. I think you can still eat animal products and be an animal lover and care about the environment, especially if you’re eating mostly organic, humanely-raised food. When I first started this blog, I wasn’t a vegan, and I’ve always gone through phases of being a strict vegan and then not being as strict. I’ve read a lot of blogs/personal essays from people who quit their vegan lifestyle and then decide to bash all-things-vegan, and that’s so not me. I love vegan food and I really respect all vegans and all animals. For me, I was spending way to much time fantasizing about “forbidden” foods (like salmon, chicken, eggs, and I had a major frozen yogurt craving for a few weeks) that I just decided to go with it, instead of resisting and becoming obsessed with what I couldn’t have. I spent at least two months trying to figure out how I could re-create vegan versions of all the foods I craved, but nothing tasted good or met what my body was actually needing (which, I think is more protein, iron, omega-3’s, and calcium–my diet was pretty low in calcium, especially).

I have three priorities when it comes to my food (especially when I’m incredibly busy and a bit stressed out from school) : 1. It has to be healthy 2. It has to be somewhat easy to make 3. It has to taste good. With these three things in mind, here is a very simple, healthy, and delicious recipe that takes less than 20 minutes to prepare and satisfies a thin-crust pizza craving.

Whole Grain Tortilla Pizza with Artichokes IMG_5018


  • One 8″ whole grain tortilla (I got mine at trader joe’s. Look for something with either 100% whole wheat or a similar grain, like spelt or brown rice flour)
  • 1/2 cup tomato sauce
  • 1/2 cup canned artichokes
  • 1/4 cup Mozzarella cheese (or if you’re making a vegan version, use dairy free cheese or try hummus)
  • 1 tbsp. grated parmesan cheese (omit for the vegan version)
  • black and red pepper, to taste
  • sprinkle of garlic powder
  • a tiny sprinkle of kosher salt


  • Drain the artichokes and remove any excess fluid by patting with a paper towel, set aside.
  • On the tortilla, spread the measured tomato sauce, so it covers it, leaving a centimeter of “crust” on the edges
  • Next, sprinkle parmesan on top of the sauce, and then add the artichokes all over the sauced-up tortilla
  • Sprinkle the mozzarella cheese, peppers, salt, and garlic powder on top of that
  • Transfer to a solid metal rack in the toaster over and heat for 10 minutes until the cheese has sufficiently melted and the artichokes have lightly browned
  • If you don’t have a toaster oven, pre-heat the oven to 350 degrees Fahrenheit and then place in the oven for 10 minutes or until the cheese has melted and browning has occured
  • Remove from toaster oven or regular oven and allow to cool for a minute
  • Using a knife or pizza cut, divide into sections and enjoy!