How are the holidays going for you?

We had a wonderful plant-based Thanksgiving with family and friends, and now we are spending the week in Boulder celebrating Regan’s birthday.

For the most part we’ve managed to stay on plan, but Wednesday night Regan’s brother took us out for dinner at this incredible authentic pizzeria where he works.

Salad led to vegan pizza led to pine nut cookies and long story short, we ended up straying from the straight and narrow and woke up the next morning puffy-faced with sugar hangovers.

And so we are given another opportunity to explore the delicate dance between keeping our commitment to health while still experiencing the fullness of life.

The combo of family dynamics, old memories, travel, and added stress make staying healthy throughout the holidays especially challenging.

And just in case you, like us, have been less than perfect, it’s important to remember that the most important thing is to continue on.


It’s easy for one misstep to snowball as we use our backslide to justify another round of backsliding.

“Well, I already ate the cookie, I might as well sit in my room and eat a turducken, buffalo wings, and tiramisu!”

But being successful doesn’t mean that you never make a mistake. Rather it’s what happens after the mistake that is most important.

The veteran acknowledges that this is just part of the path, gets back on the wagon, and tries just a little bit harder the next day.

So no matter how the holidays are going for you, it’s never too late to get back on track. Brush yourself off and keep heading in the right direction.

And just in case you need a little push, Regan has a super simple and delicious recipe for you today — more satisfying than salad, but just as light, fresh, and nutritious.

Plus it’s easy and takes only a few more minutes to throw together!

Enjoy and happy healthy holidays to you and yours.VeganPeanutSauceSpringRollWrapper

Spring Rolls With Thai Almond Butter Sauce


    Almond Butter Sauce
  • 1/2 cup almond butter
  • 1/4 cup water
  • 1 clove of garlic
  • 1’’ peeled ginger
  • 1/2 lime, juiced
  • 2 tbsp coconut oil or sesame oil
  • 1 tbsp coconut aminos
  • 1/2 - 1 tsp toasted sesame oil
  • 1/2 tsp salt
  • 1/8 tsp cayenne (add more if you want it spicier)
    Spring Rolls
  • Brown rice spring roll wrapper
  • Fresh vegetables and greens
  • Optional: garnish of white and black sesame seeds, chopped nuts, fresh cilantro, basil and chopped scallions before rolling.


  1. Begin by preparing your vegetables and greens. I like to use cucumber, carrot, purple cabbage, peppers, baby spinach and sprouts.
  2. Cut the vegetables in strips, matchstick style and roughly chop or chiffonade the greens and herbs.
  3. Next place all the sauce ingredients into a high-speed blender and combine until smooth. Pour into a bowl and set aside.
  4. Now fill a large bowl with hot water- but not so hot that you can’t stand the touch.
  5. Place the wraps into the water and let them sit until they are soft and pliable.
  6. Finally you are ready to put together the wraps. Line the center of the wraps with the fresh vegetables, greens and any additional garnishes.
  7. Finish by rolling the wrap like you would a burrito.

VeganSpringRolls (1)

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