First we have 5 winners from our giveaway on Friday! Each winner will get one month of Engine 2 Extra! Please e-mail natala@engine2.com if you are one of our lucky winners:
Madalyn Crawford
Nina Barbieri
Jennie Gibbs Smit
Lorrie Knox Malone
Kyle Plattner

Congratulations! And we hope to see more of you on our support site, Engine 2 Extra. This Holiday

It’s officially the holiday season.
I know this because of ALL three of my own personal indicators have lit up.
1) I heard my first carol playing at the mall on November 8th – White Christmas.
2) I saw one of my FAVORITE Folgers coffee commercials – not the original ‘Homecoming’ with Peter coming home from college (though

When foregoing fat, salt and sugar in dishes that you are cooking, it’s important to consider the flavors that are inherent to the ingredients and what spices may compliment the flavor and enhance the dish.  Herbs and spices are an important part of the plant-strong kitchen.  Most cooks have use a standard set of spices

At the movies.
At the gym.
At the mall.
At school.

The opportunity to purchase and consume food is everywhere.  Even when I went to the hair salon last month, not only was there coffee, but also an array of cookies. From billboards to radio ads, magazines and tv spots, we are bombarded with food and food messages around

At our house, we love having tacos or nachos for dinner.  Skipping the beef is easy, so is skipping the processed veggie crumbles that are highly processed and sometimes contain oil.  You can opt for using beans in your recipes, as so many varieties exist to give you just the right texture or flavor you

Picked from the plant, pulled from the ground, just out of the bag, rinsed in the sink, resting on the cutting board, pure naked unadulterated food.  Have you ever eaten a tomato like an apple?  What about a potato with nothing on it?  Brown rice in a bowl by itself?  What about steamed carrots –

I never really thought of myself as an innovator in the kitchen.  I grew up on cookbooks filled with photos, like the kind found at the checkout counter by the big brand names.  I’d flip through them for hours, looking at all the pretty pictures of food. The internet is full of delicious looking plant-based

From enthusiastic grins to some nervous skepticism, the first day of a week long immersion begins.  Rip rallies the crowd with a warm welcome, ensuring them that they are in for a week filled with life-saving information, fantastic food, fun activities and the support they need to change their lives.  The Engine 2 Team is

I boarded a plane today for the first time in 9 months. It was significant because the last flight I took, was heading home from a wonderful vacation in San Francisco with my husband, Bill.  We had planned it for months.  One last hurrah before going from junk food vegetarians and sometimes vegans to starting