In late 2025 I visited Toronto for a few days and instantly became obsessed with Stefano’s Diner. A vegan Italian diner – literally all of my favorite words. I had a muffuletta and a Diet Coke in a can, and just when I thought life could not get better, I took a bite of Biscoff tiramisu. That’s right. These Canadian geniuses replaced lady fingers with Biscoff cookies, not only making the texture so silky and luxurious, but also adding that deep, caramelly flavor that only Biscoff has.

I’m much, much too lazy to make my own vegan tiramisu, so I actually talked Chicago’s Alice and Friends Vegan Kitchen into making their own version of Biscoff tiramisu. But when I have a craving at home, my patience and skill level only allow for a marshmallow krispie treat inspired by the best dessert I have ever eaten.

Ingredients

• 2 (10 oz) bags Dandies Mini Vegan Marshmallows (divided, read instructions)
• 4 Tbs vegan butter (replace up to 2 Tbs with coconut oil for more flavor)
• 1/2 cup Biscoff cookie butter spread
• 1/2 tsp vanilla extract
• 4 cups crisp rice cereal
• 2 cups crushed Biscoff cookies (leave some big pieces for texture)

Microwave Instructions

1. In a large bowl, toss together the cereal, crushed cookies, and 1/2 of one of the bags of mini marshmallows. Set aside.
2. Add the remaining marshmallows (a bag and a half) and vegan butter (and coconut oil, if using) a medium microwave-safe bowl. Microwave in 30 second intervals, stirring between each, until the marshmallows have melted. It usually takes me 2 or 2 1/2 minutes. Add the cookie butter and vanilla extract, stir until incorporated.
3. Add the marshmallow mix to the cereal mix. Use a rubber spatula to mix everything together – use your muscles!
4. Press into a 9×9″ square pan – really squish them down to compress them. Cover and refrigerate for at least 30 minutes to allow them to set up. Cut into squares and tell all your friends how smart and cool I am for inventing these.

Stovetop Instructions

Same as above, just replace step 2 with this:

• Melt the vegan butter (and coconut oil, if using) in a saucepan over medium heat. Once melted, add the remaining marshmallows (a bag and a half) and stir until the marshmallows have melted. Turn the heat off, and add the cookie butter and vanilla extract, stir until incorporated.

Some of the links in my posts are affiliate links, which means if you click and make a purchase I could earn a laughably small amount of money.

There are a zillion microwave mug cake recipes in the world, and this one is mine. My twist is that I use peanut flour (not the same as peanut butter powder) for an extra boost of protein with only a mild peanut flavor.

You can tweak this recipe so many ways – use different flavors of protein powder, replace the chocolate chips with chopped nuts, sprinkles, or citrus zest. Top it with Cocowhip and fruit, peanut butter, cookie butter, or more chocolate chips.

If you’re macro tracking, be sure to enter this recipe using the brands you used as they vary. Made as below, it should be around 237 calories, 8.5g fat, 19g protein (without a topping). Affiliate links are always noted with a * if you want to avoid contributing the most laughably small amount of money you can think of to this website.

Ingredients

• 3 Tbs Pb Fit Peanut Flour*
• 2 Tbs NuGo Plant Protein*(vanilla or chocolate)
• 1/2 Tbs monk fruit sweetener (or granulated sweetener of choice)
• 1/2 tsp baking powder
• 1/4 cup unsweetened almond milk (or milk of choice)
• 1 Tbs Enjoy Life Foods mini chocolate chips

Directions

1. In a microwave safe mug, use a fork to stir together the peanut flour, protein powder, sweetener, and baking powder.
2. Add the milk, and mix well – make sure you’re getting to the bottom edges of the mug.
3. Stir in the chocolate chips.
4. Microwave for 60-90 seconds, until there are no visible wet spots on top of the cake. (Start at 60 and add 10 second increments until you figure out your microwave’s sweet spot.) The underside of the cake will still be wet, but will dry as it cools slightly.

If you’re adding a topping such as peanut butter or cookie butter, I like to add it while the cake is very hot so it melts. Regardless, the cake is best eaten 3-5 minutes after microwaving so it’s had time to set up and cool down a bit.

I’ve met a lot of people in my life, but I’ve never met two who prefer the same favorite protein powder. So this isn’t an attempt to tell you which is “best,” because that’s up to you to decide. Rather, I’m giving you some options that might work for you. Affiliate links are marked with a * as always.

My Personal Fave

I’ve kissed a lot of frogs, and for me, NuGo Plant Protein* checks all the boxes. It tastes good, the ingredients are simple, and when you subscribe, it’s pretty on par price-wise with similar protein powders. It is sweetened with stevia, though, so if that’s a dealbreaker for you keep reading.

For the Stevia Hater

Aloha Protein Powder* is on the pricey side with only 15 servings per container, but if you absolutely can’t stand stevia your options are honestly limited. This one is sweetened with coconut sugar and monk fruit instead. My link saves you 20% on your first order.

The Catch-All

Do you hate stevia and monk fruit? Think most protein powders have too much or not enough flavor? You can build a custom blend with True Nutrition* – and it’s cheap, too!

Non-Junk Junk Food Protein

Ghost protein powders* come in fun flavors like Cinnabon, and contain neither stevia nor monk fruit. They tend to be on the sweet side, so if you’re looking for more of a “milkshake” experience this might be the one.

One last tip: If you want to boost the protein in your savory foods (think soups and other foods with lots of liquid) try adding a scoop of plain, unsweetened pea protein. I add pea protein to my soup broth, and the flavor is undetectable.

I thought I was best known for my love of vegan food. Or maybe it was my reputation as a gym rat. But, based on the number of questions I get every year about my favorite sunscreens, apparently, I am best known for being pale.

Even if you aren’t melanin-challenged, sunscreen is crucial. It protects you from sun damage and skin cancer. We should all be wearing it! Here are some of my favorites.

Seaweed Bath Co. Active Sport Defense SPF 50 – This is my go-to sunscreen for the beach and life in general. It’s my ride-or-die choice. I buy it over and over again. It smells nice. It doesn’t feel sticky or slimy. It doesn’t make you look shiny or goopy. It really protects your skin from the sun. Always re-apply after you swim, but know that this will protect you in the water for up to 80 minutes.

Supergoop! Glowscreen Body SPF 40 – I really like this one when I want a subtle glow (i.e. bronze) that also has sun protection. This *will* stain white fabric so dress mindfully. There is also a version for this for your face but it really stings my eyes.

I have not yet found a facial sunscreen that doesn’t sting my eyes. Still, my face is what I want to protect from the sun the most. So, besides wearing a hat and sunglasses when I’m outside, I use makeup with SPF in it. I also use an SPF setting spray. When I’m makeup-free, I just avoid my eyes and use one of the body lotions I’ve already mentioned above. If anyone reading this wants to buy me a $300 gift, though, I really want this Soul-A visor.

I spent a LOT of time on the beach the summer of 2024. Current day me has the sun damage ON MY LIPS to show for it. Yes, it never occurred to me to protect them too. Now I have a lip freckle that won’t go away. I keep an SPF-infused lip balm with me at all times. The Supergoop Lipscreen Shine SF 40 smells and feels nice if you don’t mind being glossy.

Did I leave something out or miss your favorites? Good. I did it to insult you personally. Just kidding, I’m just trying to keep these posts casual like their Instagram counterparts. Let me know in the comments if I picked your faves, or if there’s something else I should try!

A very random and incomplete list of my favorite things. Please note that most of these are affiliate links, which means if you click and make a purchase, I may earn the tiniest, most laughable amount of money.

Eats & Drinks

NuGo Nutrition – I love the vegan Slim bars and the chocolate protein powder! Try a variety pack of bars for 50% off with my link.

Michele’s Granola – The actual best granola on earth, hands down. Save 10% with code BAKEANDDESTROY10

Health, Beauty & Skincare

RP Hypertrophy App – My preferred workout platform. Choose a ready-made program, or design your own for science-baked hypertrophy training.

Seed Probiotics – The only probiotics I’ll ever buy. Your first order includes a glass jar and refills arrive each month in eco-friendly paper envelopes. Save $25 with my link.

Qure Skincare – If you’ve seen me wearing a creepy red light mask or poking my face with a micro-infusion kit, that Qure! Save 10% with my link.

Shoes & Clothes

Depop – Shop my closet on Depop!

BuffBunny – My all-time favorite gym wear. Get the Legacy Leggings, trust me. Save $20 on your first $75+ order with my link.

SVU Parody Stuff – This is a very stupid idea I had while binding on Law & Order SVU. No other merch site will let me post it so it has its own link.

Hardcore Italians – All my favorite Italian-themed parody shirts. Save 10% with code natalieslater10

Years ago, my mom would mix frozen lemonade concentrate with a half gallon of vanilla ice cream, spoon it into a pie crust and bask in the glory of my sister, brother and me shutting up long enough to gobble up every last bite. Eventually I won my husband’s heart with that very pie, and I’ve recreated it here with a homemade vanilla ice cream made with coconut milk and a quick graham cracker crust. 

Ingredients

For the crust:

• 1 & ½ cups finely ground graham cracker crumbs
• ⅓ cup sugar
• ⅓ cup margarine, melted 

For the ice cream:

• 2 (14oz) cans coconut milk
• 1 cup frozen lemonade concentrate, thawed
• ½ cup agave nectar
• 2 tablespoons vanilla extract
• Zest of one organic lemon 

Instructions

1. Preheat your oven to 375°.
2. To make the crust, mix the graham cracker crumbs, sugar and margarine until well combined.
3. Press into a 9” pie plate and bake for 7 minutes. Cool completely. 
4. Use a whisk to combine all of the ice cream ingredients together, then follow the directions on your ice cream maker to freeze it.
5. If the ice cream is too soft to add to the pie shell at this point, scoop it into a lidded container and place in the freezer for two hours.
6. Once it’s set up, scoop the ice cream into the pie shell, smooth the top with an offset spatula or the back of a spoon, cover with plastic wrap and freeze until firm enough to slice.

I’ve always loved the idea of green smoothies – drinking your greens so you have more time to eat cake – but I’d never made one I could stomach until Amy (yep, WWE Hall of Famer, cool vegan, and total babe Amy Dumas) gave me her basic recipe. Here’s my little spin on Amy’s Green Smoothie.

Ingredients

• 1 frozen ripe banana
• 1 cup frozen pineapple chunks
• packed ½ cup baby spinach
• 3-5 stalks curly kale, stems removed
• 1 sprig fresh mint
• 1 inch fresh ginger, peeled & minced
• ½ lemon, rind removed
• scoop wheat grass powder (optional)
• 1 teaspoon spirulina powder (optional)
• 12 oz coconut water

Instructions

• Blend everything together until smooth – add more coconut water if it’s too thick for your taste.

This recipe was inspired by the muffin that got away. Years ago, a certain well-known coffee chain introduced a chai berry muffin as a seasonal special. As a lover of chai spices, and literally every berry, I was so upset to not be able to eat it, because of course it wasn’t vegan. But then I remembered that I know how to bake, thus solving all of my own problems.

Ingredients

• 2 black tea bags
• 3/4 cup vegan milk
• 1 & 3/4 cups flour
• 2/3 cup sugar
• 3 teaspoons baking powder
• 2 teaspoons cinnamon
• 1 teaspoon cardamom
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• pinch white pepper
• 1/3 cup canola or veggie oil
• 2 & 1/2 tablespoons ground flax seeds
• 3 tablespoons water
• 1 cup frozen mixed berries

Instructions

• Preheat your oven to 400° and grease your muffin pan.
• Heat veganmilk on stovetop or in microwave (until almost boiling) add tea bags, steep 3-4 minutes. Remove tea bags and cool.
• In a large bowl, whisk together flour, baking powder, sugar, spices, pepper and salt.
• Stir in frozen berries.
• In a small bowl, whisk the ground flaxseed and water.
• Add the flax mixture, the milk-tea mixture, and oil to the dry ingredients.  Stir just until mixed, the batter will be lumpy.
• Scoop batter into muffin pan and bake 20-25 minutes or until a toothpick comes out clean.
• Cool 3-5 minutes before removing from pan.

Our friend Eric owns Refuge Skate Shop in Detroit. He’s an OG vegan who has been making this mac n’ yeast since at least the early 90’s. You can make this recipe with any kind of pasta you like – whole wheat, brown rice, plain old semolina.

Ingredients

• 1 lb macaroni
• 6 tablespoons vegan butter
• 1/3 cup flour
• 2.5 cups water
• 1 tablespoon soy sauce or Bragg’s Liquid Aminos
• 2 cups nutritional yeast
• 1 tsp onion powder
• 1 teaspoon garlic powder
• 1 teaspoon Vege-Sal seasoned salt
• 1 Tbs yellow mustard
• 1 pinch paprika (for topping)
• 1 handful breadcrumbs (for topping)

Instructions

• Preheat your oven to 350. Cook the macaroni half way (whatever time the package instructs, half it.) Drain and set aside.
• In a saucepan, melt margarine over medium heat. Stir in flour until smooth and bubbly.
• Add water and soy sauce or Bragg’s, whisk until smooth and thick. Add nutritional yeast and whisk until completely smooth.
• Add seasonings and mustard -then mix 1/2 of “cheese” with the noodles – transfer to a casserole dish.
• Pour the remaining “cheese” on top and sprinkle with paprika and bread crumbs
• Bake for 25 mins and finish in broiler until crispy and browned.

Higher protein/lower fat version:

Makes 6 servings. Macros per serving: 53g carbs/14g fat/25g protein

Ingredients:

• 1 (12oz) box Brami protein curly macaroni
• 4 tablespoons vegan butter (I used Country Crock Plant Butter)
• 1/3 cup flour
• 2 cups water
• 1 cup unsweetened almond milk
• 1 tablespoon low sodium soy sauce
• 2 cups nutritional yeast
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon Vege-Sal seasoned salt (or whatever salt, I used truffle salt)
• 1 Tbs yellow mustard
• 1 pinch paprika (for topping)
• 1/2 cup panko breadcrumbs (for topping)

Directions:

• Preheat your oven to 350. Cook the macaroni half way (whatever time the package instructs, half it.) Drain and set aside.
• In a saucepan, melt margarine over medium heat. Stir in flour until smooth and bubbly.
• Add water, almond milk, and soy sauce, whisk until smooth and thick. Add nutritional yeast and whisk until completely smooth.
• Add seasonings and mustard -then mix 1/2 of “cheese” with the noodles – transfer to a casserole dish.
• Pour the remaining “cheese” on top and sprinkle with paprika and bread crumbs
• Bake for 25 mins and finish in broiler until crispy and browned.

Feel free to add any veggies you like directly to the pan and bake them. Add seitan, tofu, or any other meat alternative for even more protein. I really like this with BBQ Tofu, or Upton’s Naturals Bacon Seitan.

Sandwiches were sadwiches until I started re-thinking my favorite foods in sandwich-form. This sandwichy take on Thai food combines the cuisine’s signature spicy peanut sauce with lots of flavorful fresh veggies and marinated tofu steaks. 

Ingredients

• 1 jar of Vegan peanut sauce
• 1 package firm or extra-firm tofu
• 1 tomato
• 1 cucumber
• 1 red onion
• handful sprouts
• handful baby spinach 
• 1 jalapeño, sliced (optional) 
• Whole grain sourdough bread, sliced (or your favorite sliced bread)

Instructions

1. Drain and press tofu, then slice in half, and then slice each half into two thin halves to get four “steaks.”
2. Place steaks inside a sealed container with peanut sauce marinade and refrigerate at least 30 minutes, or up to 4 hours. 
3. Heat your oven to 400° and line a baking sheet with parchment paper and spray with nonstick cooking spray. Place the marinated tofu steaks on the sheet, and bake for 40 minutes, flipping the steaks over halfway through cooking 
4. When the tofu has about 15 minutes left in the oven, rinse and dry your veggies. Slice the tomato, cucumber, onion and jalapeño (I like to cut them thin and pile them high).
5. Slather two pieces of bread with more peanut sauce, and load your sandwich up with tofu and veggies.

This sandwich is also yummy cold, so store those leftovers in the fridge for lunch!