Friday FAQs: Camping food, pregnancy updates, freezer-friendly recipes, and more

by Angela (Oh She Glows) on May 6, 2016


Happy Friday everyone! It’s an absolutely beautiful spring day here, and I hope all of you are getting a chance to enjoy some sunshine and warm weather as well. I’m really looking forward to Mother’s Day this weekend, and spending as much time outside with the gang as possible. Somehow, it’s time again for the next installment of Friday FAQs! (You can check out previous weeks’ posts here: Week 1, week 2, week 3.)

Q1: My husband is allergic to sunflower seeds (and nuts). Is there anything I could add to replace them in your Perfect Veggie Burger?

A: Hey Jennifer, I would try toasted pepita seeds (shelled pumpkin seeds). They are so delish! I love eating them as a snack too.

Q2: This is a little off-topic, but I’m looking for some good sauce recipes to combine with other things in delicious vegan bowl recipes. Thanks so much! PS – And congrats on your new baby. My first 2 were 23 months apart, and the best advice I have is to remember that the older one is still a baby too! She looked so much bigger than the new one, I think I expected too much of her…..(but she did turn out great anyway!)

A: Hi Carrie, For veggie bowl sauces, I’d recommend my teriyaki sauce from the Speedy Veggie Noodle Bowl, Lemon-Tahini Dressing, and the nutty almond butter sauce from the Rad Rainbow Raw Pad Thai. Each of the three sauces will transform veggie bowls in exciting, unique ways! Thanks for your congrats and words of wisdom, too. :)

Q3: I was wondering if you would have any ideas or suggestions about a meal plan for a 4-day vegan camping trip. All I’ve got is a cooler, and fires are prohibited on the grounds. My boyfriend and I are going to a rock festival (not the most vegan-friendly environment) and I’d love some ideas that don’t require much refrigeration or reheating. We don’t mind eating room temp food for a few days, as long as we can avoid food poisoning and get enough energy to brave the mosh pit, we’re golden.

A: Hi Melodie, That’s a tough challenge, indeed! Of course, your safety is my first priority and food poisoning is no joke, so a little disclaimer: I’m not a camper by any stretch of the imagination, so my suggestions should be taken with a grain of salt. ;) (Side note: I’d love if some experienced campers chimed in on this one!) Anyway, I suggest bringing some of your favourite fruits and veggies that tend to travel well and do fairly well at room temperatures (to save space in your cooler for other meals where refrigeration is a must), like apples, oranges, bell peppers, and avocados. Dried fruit, either store-bought or homemade, is another great option as it’s energy dense. I’d also suggest bringing granola or muesli—again, either store-bought (which likely has a lesser need to be refrigerated) or homemade recipes, like my Ultimate Nutty Granola Clusters (p. 31 of The Oh She Glows Cookbook). For something more savoury, you could also bring crackers (try my Endurance Crackers or Homemade Wheat Thins). Protein bars or energy bites, like my Dark Chocolate Cherry Energy Bites, Classic and Present Glo Bars (pp. 215 and 217 of The Oh She Glows Cookbook), or Feel Good Hearty Granola Bars, will give you a great boost for that mosh pit! hah. Keep those chilled. If you have a really good cooler situation going, you could also consider making a salad that travels well (like my Chickpea Salad), or perhaps a gazpacho that can be eaten cold, but both of those would have to be kept cold at all times. You could also bring single-serve, non-refrigerated plant-based milks available at some grocery stores, and little baggies of pre-portioned vegan overnight oats (chia, oats, dried fruit, cinnamon, a bit of granulated sweetener) and mix them up just before breakfast. It wouldn’t be cold necessarily, but it works in a pinch. Or you could simply serve granola with milk! Cans of baked beans always work in a pinch too (just don’t forget the can opener). I recommend eating the most perishable items first, and this may be a situation where it’s worth stocking up on some store-bought, less perishable options because most foods won’t last in a cooler for that long. I hope this helps get the wheels turning, and that you have a fantastic weekend!

Q4: Hi Angela! I have a question hopefully for one of your upcoming Friday FAQs! (loving this series so far BTW!). I’m currently 8 months preggers with my first child, and I’m starting to get into nesting mode! I’m wondering if you could suggest a handful of dinner/lunch recipes for cooking & freezing ahead of time—ones that maintain their taste & texture after de-thawing. Thanks in advance & congrats on cooking up bun #2! :)

A: Congrats on your pregnancy, Amy! I love this question because it’s one that I’m going to be thinking about once again this September. Below are some of my favourite recipes that freeze well. I hope this helps you stock your freezer with some tasty options! In addition to these, I’d also recommend taking advantage of spring/summer produce and whipping up big batches of gazpacho! I’m not sure if it’s freezer-friendly, but it takes just 5 minutes to make.


Q5: Will you be starting up your pregnancy updates again? I really enjoyed reading them! (This question has been asked by a lot of you!)

A: I just posted my first pregnancy update last night! You can find it here. Or simply click the “baby” section on the main menu at the top of the page.

Comments of the week:

Mac D writes, “I saw on snap that you had uploaded the No-Bake Chocolate Fudge Cookies to the app… I wanted to make them so badly last night so I kept refreshing and refreshing hoping it would load…and finally it did!! Hoorah!!! These are so delicious. SUPER fudgy and chewy. My husband and I had two last night and I’m enjoying another one (or three) at my desk today. Thanks for the awesome recipe! Also, I am LOVING the frequency of newly uploaded recipes to the app.”

This put a big smile on my face! :) I’m so glad you love the cookies as much as we do. They don’t last long in this house!

Bina writes, “I found your Glowing Spiced Lentil Soup when googling red lentil soup recipe. I have to say, this is the first time I have ever written a recipe review but I could not, not comment on how amazing this soup is. I am a really good healthy cook, although we are not vegetarians, we eat mostly vegetarian dishes and this soup is one of the best soups I have ever had. I made it exactly as written and would not recommend changing a single thing. Upon finding this recipe I decided to navigate your website and found the Chickpea salad which I just finished eating…omg, another winner. I also made that exactly as written and it was perfect. I finally found a recipe website that I can feel good about and I know I will be trying a lot more of your recipes. Thank you.”

Bina, I’m so flattered by your kind words! Nothing makes me happier than hearing how much a recipe is enjoyed. It’s definitely one of my favourite soups too. Happy cooking!

See you guys next week!

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{ 50 comments… read them below or add one }

Sabina May 6, 2016 at 9:54 am

For the camping inquiry, I suggest the following:

-dry ice! It stays colder, longer
-can you borrow a heavier duty cooler? These keep food colder, longer as well
– freeze food that you will eat later (I.e. pre-made smoothies), which will also act to cool other food
– accept that you may have to make do with limited tesources (it is only four days).
– have fun!



Libby May 6, 2016 at 10:59 am

SMART MOVE on the frozen smoothies!


Caroline May 6, 2016 at 12:00 pm

Great idea on the smoothies! We camp all the time and I’m going to have to try this.


Dara May 6, 2016 at 11:09 am

Re: camping. Do you have a backpacking stove ( That makes it easier,but totally not necessary.

Here are my go-to recipes, all of which have some protein component in them. Everything comes from a can or is otherwise shelf-stable until you open it.

We call our favorite meal “campachos” as in camping nachos. One can black beans, one can corn, one jar shelf-stable salsa, one jar shelf-stable queso for my non-vegan fiance, one big bag tortilla chips. If you have a stove, heat up the beans and corn. If not, room temp is fine!

Sloppy joes: one or two cans lentils, one can sloppy joe sauce, burger buns. Serve with (canned!) baked beans. Again, heat up if you can but if not, it’s not awful.

Peanut butter and jelly sandwiches (bring the components and make them as you need them– PB doesn’t need the fridge, and the jelly will be fine for a few days).

“Veggie” wraps: bring tortillas, and whatever canned beans and veggies you can deal with. We like garbanzo beans, red beans, diced tomatoes, etc.

Canned veggie chili plus (if you don’t have heat) Fritos and a jar of salsa. If you do have heat, make pasta.

Bring little baggies of salt, pepper, and chili powder.

Bring fruit that doesn’t get squishy. No bananas. Yes apples and oranges.

Bring pocket-sized snacks that don’t melt and won’t get crushed (ex: granola is better than granola bars). Nothing with chocolate.

For breakfast, we do coffee and oatmeal but that requires a stove.

Bring sandwich baggies for your PB&J and snacks so you can take them with you. Don’t forget utensils and a can opener. A big bowl for mixing stuff together helps too. If you don’t have refrigeration, don’t bother with food storage like Tupperware. Unfortunately, you have to throw out what you don’t eat…but at a music festival, you can also offer your leftovers to someone else!


Dorian May 9, 2016 at 10:06 pm

Wow! Dara’s post is awesome..I’m definitely going to use some of those. I would also add to the camping list what I call “adventure sandwiches” because they are so delicious for an adventure: marinated tofu+hummus+avocado+sprouts/spinach+cucumber+anything else imaginable! They taste amazing once you get to the peak of a long hike!


Leanne May 6, 2016 at 11:44 am

Wow! All the activity on the blog and the app….it’s amazing! Thank youuuuu for sharing!


Caroline May 6, 2016 at 11:59 am

Regarding the camping inquiry? Even though fires are prohibited, stoves are often allowed. Have you checked? A camping stove or backpacking stove would give you more flexibility in food choices and help keep you energized for the mosh pits. When I camp I have oatmeal for breakfast every morning; I eat tons of nuts, snacks & hummus; I like to make stews and crockpot meals to bring along and then reheat them for dinner or lunch; we also often have taco bowls with chips, beans, and salsa. You could even add guacamole to round out the meal. Good luck!


Pamela May 6, 2016 at 12:38 pm

We go on multi-day rafting trips where keeping food cold is of the utmost importance when it’s hot and you really need a cold beer on day 3. :)

My advice: bring a few coolers.

Designate one as the “ice cooler” and fill it with bags of ice (keeping the bags intact keeps the ice frozen longer) as well as a bag of dry ice. The dry ice will keep the ice cold for days and then you can freshen your active use coolers with new ice each morning.

If you can plan ahead, group each additional cooler by day. Tape shut the coolers for later in the festival. If you don’t open them, they will remain cold longer.

Someone mentioned freezing certain items- that is a great idea! Whatever you can freeze will remain cold longer, and then you can eat it when it finally defrosts. Not vegan, but we freeze cartons of egg whites that eventually defrost, and we eat them for breakfast on day 2 or 3.

Hope that helps!


Stephanie L May 6, 2016 at 12:47 pm

For camping we take corn tortillas and things like little packs of black olives, salsa and cans of beans for impromptu tacos. Peanut butter is a standby with whatever cracker floats your canoe. We also do the little packs of applesauce and shelf stable milks with cereal and oats. I love someones frozen smoothie idea! Hadn’t thought of that one. I also make little packets of nuts, dried fruits, seeds and things with different seasonings on them to keep boredom at bay.

Angela – I love this series and the app rocks our life. Thanks so much!


Ariel May 6, 2016 at 12:56 pm

hey! I wanted to also give a shoutout to raw wraps:

I take them on vacation for easy wraps or tacos and they don’t need to be stored in a refrigerator.


Kate May 6, 2016 at 1:11 pm

Almond milk, unopened, is temperature stable. We had it at burning man! Really good with cereal or granola!

Also, look into some Indian food pouches -some may be vegan. If they have coffee and tea stands, you can get a cup of hot water. Bring a bunch of couscous (regular, not Israeli). You can put a few spoonfuls into a container with a lid with with boiling water and let them soak a few minutes. Serve with canned beans or other main. Easy and shelf stable! You can add salt and pepper, and dry spices before you go!

I would avoid premade salad, though it’s delicious otherwise! If one thing spoils,it is all unsafe. You can usually bring components and mix on the spot, though! Cherry tomatoes + canned corn, black beans, and couscous with Mexican drug spices, with a bottle of oil/vinegar dressing, on there other hand, is easy to mix day of.

Amy’s canned soups and lentils are also good, though best eaten with something to keep you from getting too hungry. Even if you don’t usually count calories, do so for the meals you plan to make sure you bring enough.


Jennifer May 6, 2016 at 3:03 pm

Please consider the planet and don’t have any more children.
Love your recipes


Angela (Oh She Glows) June 1, 2016 at 8:09 am

Wow, what a loving, thoughtful thing to say Jennifer!


Rachael May 7, 2016 at 12:30 am

I’ve found that camping temps aren’t really “room temp,” but much hotter (we mostly camp in the southwest US), so I’d suggest multiple ice chests, if possible, to keep as much as possible cool (I put all our produce in them, usually). Keep them in a cool, shaded spot, if you can, NOT inside your vehicle during the day. The ice will stay ice for longer. I prep as much as possible at home. It’s a pain to chop veggies on a lopsided, wobbly picnic table. :) if you have or can borrow a camp stove, they’re usually allowed even when open fires aren’t, and then you can pretty much do your usual quick meals. I frequently do a basic stir fry in a skillet, and cook or reheat already cooked barley or quinoa to go with instead of rice, for the extra protei we always want when we camp, for example.


tracey May 7, 2016 at 7:46 am

Re: festival camping: I went to Bonnaroo a few years ago and my experience was that it was really hot during the day and no one felt like cooking a meal, the good acts were at night and we didn’t want to waste time cooking then either. We also had a big ant attack, so seal the food well, try bringing things that don’t attract bugs. Ziploc bags are a MUST have.We ate mostly fruits, raw veggies cut up,bagels, nuts and PBJ during the day (seal up the jelly good, ants love it) and then splurged at night with the food vendors. The food vendors were great and not that expensive because the portions were huge and the food was really good, so we would split a meal and then take a blanket to the stage, eat and enjoy the show. Bring a tarp for shelter, the sun can get intense!


Macy May 7, 2016 at 8:55 am

It seems like all these comments are about camping, but I’ll add my two cents! I go with my family every year in a relatively urban area, and I rely on peanut butter (even more than usual), canned refried beans (the non-fat ones are usually vegan), tortillas, rice cakes (for carbs without the preservatives), fruit (someone said not to bring bananas, but I always have), and munchable veggies like carrots and bell peppers.


Barbara May 7, 2016 at 9:11 am

Hi Angela… I am old as dirt and not very computer-literate … I cannot find your nutty almond butter sauce. Can you point me in the right direction, please? Also my bonus bundles seem to have only one recipe in each and I have no idea how to get at the recipes despite the fact that they are listed as purchased. Thanks for your help. Barbara


Angela Liddon June 9, 2016 at 1:30 pm

Hi Barbara, sorry for the delay in getting back to you on this! Was the almond butter sauce you had in mind sweet or savoury? You might be thinking of either the sauce for my Rad Raw Rainbow Pad Thai or maybe this oldie. Please me know if either of those is close! :) As for the app, are the other recipes in the bonus bundles showing up now, or are you still having trouble?


Lindsay May 7, 2016 at 12:11 pm

where do we submit a question if we have one?


Angela Liddon May 9, 2016 at 1:06 pm

Hi Lindsay, you can either comment on the blog or feel free to send you question my way via social media. Whichever you’d prefer!


lindsay May 10, 2016 at 5:35 am

can you share your favorite all natural beauty products


Noel May 7, 2016 at 1:41 pm

What’s your wheat grass latte recipe? What brand do you use for wheat grass & matcha??????? your gorgeous btw ?


Jackie May 7, 2016 at 4:44 pm

Just got back from a week-long camping trip, so here are my suggestions:
-I actually did make a chickpea salad and ate it with crackers. It kept all week no problem in the cooler. I’ve also done a southwestern black bean and corn salad that packs well.
-for breakfasts I made some breakfast cookies that use mashed banana and applesauce. These were great with coffee or spread with peanut butter. Overnight oats would also be good!
-don’t underestimate the ol’ peanut butter and jelly.
-hummus + carrots, tomatoes, peppers, and crackers is quite filling. I like to chop up veggies before I leave the house. Wrap this up in a tortilla if you like.
-Make sure to bring enough savory stuff to snack on. Popcorn, chips, smoked almonds, tofu jerky, etc, helps break up the sweetness of fruit, granola bars, trail mix.


Karen May 7, 2016 at 4:57 pm

We have our huge annual family beach trip coming up in three weeks and the meal prep has started. I would love to make something different and healthy because I feel like vacation is code for “gain 10 pounds”. Do you have any good recipes for a warm spinach and artichoke dip or a casserole or crock pot type meal that won’t take a lot of time away from playing in the sand and sun but will feed a dozen people?


Aimee May 7, 2016 at 11:30 pm

For the camping question…

I second Sabina’s suggestion to borrow a good cooler if you don’t have one. That way you can bring things that feel like real food, rather than snacks. Angela’s chickpea salad, hummus, and vegan cheeses would be good options.

If you can’t get your hands on a good cooler, non-perishable snacks will have to do. In this case especially, think about what to bring from the perspective of nutrition. If you’re trying to put together a meal from just snacks, try to get some veggies and protein. For example, Kale chips would be a good way to get in some greens, and Angela’s Salt & Vinegar Roasted Chickpeas would be a good source of protein. Not only will you feel better physically, but I think it also helps you feel better mentally, because you’ll feel like you’re eating a real meal.

I would also suggest bringing some sturdy fruits and veggies. Avocados would be great to use as a spread. If you bring veggies like bell peppers and carrots, keep them whole and cut them at camp so that they’ll last longer without refrigeration.


Anne-Sophie May 8, 2016 at 5:46 am

Happy mother’s day!
I just wanted to tell you how amazing you are… I practically live off of your recipes! And being the only vegan of my familly, cooking for them is quite demanding. However, I made your sweet potato casserole (from the app) for dinner andI must say that it was perfect! Being the youngest in the familly (16), it’s really hard to know what everyone will like, but EVERYONE was just lovin that casserole! It was hard to stop!
Thanks for making mother’s day soooo delicious. :P


Sophie May 8, 2016 at 8:41 am

Hi Angela,

I love your site and book and recommend them to absolutely everyone because every recipe comes out absolutely delicious,

I have a questions about your glo bars- brown syrup is very expensive in my part of the world and I’m wondering if you can recommend an alternative? I tried date syrup but they only held together when frozen. I would love some ideas.

Thank you!



Rach May 8, 2016 at 9:19 am


We use a stove for breakfasts and dinners on canoe trips but we always pack no-cook lunches so we can eat them by a portage or whatever without hauling out a stove. Wraps are my favourite go-to for this. The key is to eat your most perishable foods first so you aren’t stuck eating the same dried food for so many days. So, for example, for four days of lunches, I would probably bring a cooler bag (or a solid cooler in your case) packed tight (stays cold better that way) with ice packs, vegetables, and some frozen packs of hummus or bean dip, as well as a separate, unchilled bag with tortillas, dried fruit and nuts, and a bunch of nut butter. Eat unfrozen hummus with veggies in a wrap the first day, the (now thawed) frozen hummus and veggies in a wrap the second day, and almond butter/raisin/granola/nut wraps the third and fourth day when the cooler isn’t cold anymore. Nut butter is fine for several days out of the fridge, and so are bell peppers and carrots, so bring a few extra of those and you can have them as a side dish once your fridge is just a plastic box.

For breakfast I would second the shelf-stable soy milk idea for a festival (we use powdered soy milk because it’s lighter but it’s less delicious and you’ll be staying still). Bring that, a bag of apples, and some granola and you’re set. I would also splurge on those Starbucks instant iced coffee packs – they are pricey but if you’re a coffee drinker they’ll be a life saver if you can’t boil water.

Dinners with no heat are a challenge. You could just double your lunches if you don’t mind things getting a little boring. I’d be sure to bring something delicious and nutritious for your first night that can go in the cooler, like one of the soups or salads that Angela suggested. It will stay cold for one day if it’s in with frozen foods. Cans of baked beans in tomato sauce can be eaten cold in a pinch with bread, chips or more tortillas. Ditto for cans of veggie chili.

Definitely bring a ton of snacks – trail mix, dried soy beans or chickpeas, tortilla chips and salsa (open a can of black beans and mix it into your salsa!), protein bars, bags of dried fruits and nuts, carrots, apples, celery, bell pepper, chocolate bars if it’s not too hot outside.

Don’t open your cooler too often, keep it full of cold things as much as possible, and keep it in the shade.


Meghan May 8, 2016 at 11:26 am

Oooh, loving the camping food discussions!!
We do quite a bit of camping in the summer!!

I find snacks to be easy, but meals less so. My suggestions would be very similar to most of the above, but I’ll add (of course, a camp stove is needed for most):

– Indian curry: Buy a pre-made indian curry sauce (make sure it’s vegan, first!), a can of chickpeas, and some minute rice (the kind that you pour boiling water on and cover for a few minutes…so you don’t waste your gas!). Fresh veggies on the side!

– 3 Can meal: 1 can of kidney beans, 1 can of black beans, 1 can of diced tomatoes, 1 tsp rosemary, 1/2 tsp salt. Heat it up and serve! (over more minute rice, if you’d like).

– Sandwiches/wraps- hummus, greens, veggies

-Like Angela said, pre-making hearty salads and eating them is always good.

– veggie dogs :) But that’s hard without a fire!

Now I want to go camping….


Cara May 9, 2016 at 6:17 am

I love this discussion so much! I emailed Angela for advice when I was pregnant with my first daughter and heading off for a summer of camping and road-tripping four years ago! :-) Of course, it’s making me feel like a big wimp because we now camp in a trailer with a refrigerator (don’t laugh at me!) I seriously love not having to fight the melting-ice/throw-food-away battle. But I’m still going to take all of this great advice to heart for cooler-use situations. And I will throw in that we have brought Angela’s Detox Tabbouleh (with cauliflower) camping, and it was very sturdy–lasted very well. (Though I second the person above who pointed out that if part of your salad goes bad, the whole thing is bad.)


Monique May 9, 2016 at 2:05 pm

Great series! I have a question as well: over the years you have often successfully recreated food items from a store or restaurant. Do you have any tips on how to do this? I tried this amazing fake tuna in a vegetarian restaurant (it was wrapped in an avocado topped sushi roll) and I’d love to recreate it! The ingrdients were sunflower seeds, celery, leeks, organic soy sauce and seaweed. How would you start?


Angela Liddon May 13, 2016 at 12:18 pm

Oh wow, fake tuna in an avocado sushi roll sounds absolutely divine! The ingredients sound pretty simple, so it might not be too hard. I would probably saute the celery and leek in some olive oil, and then add the soy sauce to taste, followed by some soaked and processed sunflower seeds. I have no idea if this is similar to what you were served, but you could always experiment! Sometimes I will use Google to search for ideas if I’m stuck. Also, I’d be inclined to try my chickpea or almond “tuna” salad recipes for a fun twist.


Monique May 13, 2016 at 10:28 pm

Great tips, thank you! I realise now I should have taken some pictures to remember the texture but I was to busy eating :) ok, I will go and experiment..!


Rachel May 9, 2016 at 7:37 pm

I love reading all the camping suggestions and thought I’d add a few of my own. I agree with the comment about pre-freezing food, but wouldn’t limit it to smoothies. When I’m car camping in hot weather I try to freeze everything that’s going in the cooler so it all stays cold longer. Dips like baba ganoush freeze and defrost extremely well, but I’ve also frozen dishes like veggie curry. In addition to the cracker recipes Angela mentioned, I’ve found these buckwheat quinoa crackers keep well and ensure I get my whole grain fix:

I like to pack avocados in varying stages of ripeness. That way, they ripen perfectly as the trip goes on. If they’re not ripening fast enough, a day or two in a paper bag will do the trick.

If you have some time and a dehydrator (a cheap round one, which you can often find secondhand, and some parchment paper will suffice), I recommend purchasing “Another Fork in the Trail: Vegetarian and Vegan Recipes for the Backcountry” by Laurie Ann March. Some of the recipes require re-hydration with hot water, but many work well with cold water. This was a lifesaver when planning for a backpacking trip after discovering a multitude of food sensitivities.

Finally, for the last couple of days, I agree that you will need to rely on more shelf-stable foods. I second the suggestion of the Indian food pouches – they are great hot, but I have often eaten these cold while camping! In addition to the suggestions already made, I recommend canned dolmas (stuffed grape leaves), small jars of roasted red pepers, and dips or pestos. If you live stateside and near a Trader Joe’s, they have a great selection at reasonable prices, but you can also often find these at food co-ops, natural groceries, and sometimes even at the regular supermarket. Sun-dried tomatoes add a nice flavor kick to anything. In some natural grocery stores you can find powdered hummus, as a last resort; bring along some spices to improve the flavor, because it’s not great on it’s own.


Jennifer May 10, 2016 at 8:51 am

I love your blog, but I’ve been meaning to ask this for awhile- is there a separate rss feed for your baby posts? I use feedly to follow your blog to get updates when you have a new post, but the baby posts never make it on there. I figured it is a different rss feed, but I can’t figure it out!


AmyR May 10, 2016 at 1:30 pm

Hi Angela!

What do you do when you get in a food rut?! Most of the time I’m content to spend hours perusing your blog, and preparing delicious vegan food. However, lately I’m just feeling blah about all food, menu planning, grocery shopping, meal prep, etc…maybe it’s the change of seasons, who know’s? I’ve been lucky enough to spend the last two years being a stay at home mom, but that also means I’m the main chef in the house, and makes me feel completely responsible for what my husband and two year old are eating as well. I know this will pass and I will once again be whipping up delicious Oh She Glows recipes, but do you have any suggestions for getting back the inspiration to cook? Or, some ‘in the meantime’ very quick, but healthy and delicious recipes/meal suggestions?

One other question, which you may or may not have experienced yet :) I have a toddler who, no joke, has days where every 5 minutes she is running to the kitchen for a snack….this is in addition to her regular meals!! Some days I’m at a complete loss what to give her and it’s only 10am!! Do you have any suggestions for healthy toddler friendly snacks, that store and travel well, and aren’t super messy?



Jen May 11, 2016 at 6:26 am

This one is for the camping question. I’m currently on a multi-year bike tour and cook A LOT! So much so that I have a camp recipes section on my blog.

I swear by my Klean Kanteen insulated food canister, as it keeps things hot or cool for about a day. Also, and this is the best part, you can cook right in it! Quick cooking grains like couscous or bulgur cook in a matter of minutes with some hot water or in a few hours soaked in cold water. Bring a grater and some cooked lentils and you can easily make my Curried Couscous Salad.

Good luck and have fun!


Jen May 11, 2016 at 6:51 am

Vegan camp recipes are my new specialty! We’re on a multi-year bicycle tour, so I’ve been making a ton of camp food on the road. So much so that I added a Camp Recipes section to our blog.

I swear by my Klean Kanteen insulated food canisters. Not only to they buy me a bit of refrigeration time, they also keep soups warm for several hours. But my favorite part is that I can cook in them! Quick cooking grains like couscous or bulgur cook in minutes if you can find hot water, or if you use cold water, just soak for at least four hours and they’re ready! My Curried Couscous Salad would be perfect for your festival. Just bring s grater.

Bean salads are always simple and easy, and you can flavor them so many different ways depending on the slices you use. Bring a big bowl to make salads and pre-make the dressing before you leave to save space and time.

Finally, there’s always avocado bread! Or we eat a lot of canned items for lunches like basil paste, olive paste, artichoke hearts, hummus, dolmas – things that are a bit heavy, but will keep long term.

Have fun and good luck!


April Leyendecker May 11, 2016 at 3:21 pm

Literally had to tell you this. I purchased your cookbook last week. Last night I made the tex-mex caserole. Let me tell you, it’s AMAZING!
Thanks so much for providing wonderful and delicious vegan recipes!!


Angela Liddon May 13, 2016 at 10:24 am

I am so happy to hear the casserole was a hit, April!! I hope you love whatever recipe from the cookbook you decide to try next. Thanks for your support, and happy cooking!


Annalise May 11, 2016 at 11:59 pm

Hi Angela,
I’m loving the new OSG app, specifically the photography. It has such a nice, cohesive design. The pictures are just amazing. Would you consider giving some pointers to us chefs who are interested in photographing our creations? What are your top tips/tricks for food photography?


Angela Liddon May 19, 2016 at 7:33 am

Hi Annalise, Wow, thank you so much! That means a lot to me for you to say that. A few of my tips would be to develop your unique personal style (which I think comes from good old fashioned practice!), use a tripod (for crisp/non-blurry photos), style the food the way you’d want to see it presented to you on a plate (your own personal style really comes into play here too), get comfortable with post-processing (Lightroom which is quite user friendly) and invest in a good camera and lens (if you think you will be pursuing it long term). One of my friends, Ashley, who blogs at Edible Perspective has a great photography series that you might want to check out!


Cara May 12, 2016 at 8:52 am

Great blog! Holidays are such a hard time to keep up a healthy diet – there is always so much temptation from interesting and tasty local cuisines. Always best to try them out to get a sense of the culture and support local businesses I think, but it’s also so important to stick to your healthy diet as not to imbalance or confuse your body. Thanks for the advice!


Cara May 12, 2016 at 9:51 am

You’ve been holding out on us!! (Or did I MISS the announcement?!) I was just at Amazon and there was the cover of the new cookbook!! Will there be a Canada/US cover choice for this one, too?


body mass index May 13, 2016 at 1:37 am

Hey there this is somewhat of off topic but I was wanting
to know if blogs use WYSIWYG editors or if you have to manually
code with HTML. I’m starting a blog soon but have no coding experience so I wanted to get
advice from someone with experience. Any help would be
enormously appreciated!


Abby May 14, 2016 at 8:26 pm

When my husband and I go camping we freeze gallon jugs of drinking water. We stick two in our cooler and it keeps our food cool for several days. It doesn’t leak water everywhere like ice does and we have extra drinking water once it melts. If we are on the road longer, we replace it with blocks of ice from a gas station, they last longer then small cubes of ice.


EMMA May 26, 2016 at 1:35 pm

Wanting to begin eating healthier so I saw your website and hoping to try some of your recipes. Our Perfect Veggie Burger recipe is intriguing. I think I just might try that one when camping this holiday Memorial weekend.
Also copied your Homemade Pumpkin Spice Latte with Salted Pumpkin Spice Syrup.
Lots of good ideas as I ‘begin’ my journey to switch over to vegetarian/vegan. My daughter is Vegan so I think she’d be happy to know that I can provide meals that will cater to her lifestyle when we all get together.


Betsy Oster June 3, 2016 at 1:09 am

Love the recipes.


hayley July 30, 2016 at 3:39 pm


I’m a terrible camper, I hate it. But we do lots of long days in the mountains and camping is either free or cheap.
-We’ll usually make one big salad beforehand, this will last two days in or out of fridge and usually two meals for two: onion, garlic, tomatoes, cucumber, Quinoa, chic peas, we go shirtless but just adding olive oil and salt and pepper is good.
-hummus is usually good 1-2 days out of fridge if you leave it until your last two days when the cooler isn’t cool anymore. I just use one can chic peas + 2-3 garlic, sun dried tomatoes plus a half cup of the oil the sun dried tomatoes come in, food processor everything.
-you can pre make chilli and freeze it in a ziplock, use on day 3, 4.
– cous cous is so easy for a grain when camping, add boiling water, add Indian curry pack, not the most healthy but OK
– we also have oats in the morning but all you need is hot water, 5 minute oats + coconut milk powder + chic seeds+ sugar, we keep premeasured oats with everything needed in a ziplock.

Good luck. I’m loving everyone’s comments, getting lots of good ideas


Angela Liddon August 2, 2016 at 11:46 am

Thanks for sharing those great suggestions, Hayley! :)


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