LUVVS! It is almost Easter! Ah!!! That means Lent is over, which means my husband and I can stop being vegan if we want to! Even though Thom and I may choose to stop being vegan after Lent, we still luvv and enjoy all of the vegan options we have been able to try and create during this time. It's amazing that even after just a short time of being vegan, I've been able to see some pretty serious changes in my health. Trying to live as a vegan has had so many amazing results. For me, my body stopped feeling bloated, my sleep was better, and in general, I have been much happier after eating than I would be if I were in a coma from a cheeseburger.

Regrettably, I'm reaching a point in my life where although I deeply love pizza, burritos, cheeseburgers, FRIED EVERYTHING, and the likes, I can't handle it like I used to. It's for this reason, and plenty of others, that I am going to continue to try and eat healthier/more consciously. I want to imagine that I can eat badly forever, but my body has other plans. Luckily, it's so easy to take so many of the bad foods I love and make them better for me. Like potato salad. Do you realize potato salad normally has a ton of mayonnaise and, a lot of the time, sour cream? Both great, but both not so nice on the belly. This is nicer to your belly and good for vegan and non-vegan alike.  Bring this to your Easter lunch with family or save it for your next barbecue. You don't have to be vegan to want to eat healthy. Let me give you healthy, delicious food that you won't lose sleep over.

Vegan Dill Potato Salad

Ingredients 1 cup of chopped dill 8 red potatoes 6 tablespoons of mustard 2 tablespoons of dijon mustard 1 tablespoon of sriracha 1 cup of pickles 1 cup of chopped white onion 1 cup of scallions

Directions Time to get yummy! First get your red potatoes out and let them boil on the stove. Once the water comes to a boil, you'll want to let the potatoes cook for about 10 minutes, or until you can easily stab through the center with a fork. When the potatoes are done, run them under cold water, just as you would after boiling eggs. While the potatoes are boiling, chop up your onions, scallions, pickles, and dill.

Now that the potatoes are cooked, peel and chop them. Put all of the potato chunks into a bowl.

On top of the potatoes, put the mustards, sriracha, and dill. Mix but don't mash your potato mixture.

Add salt and pepper to taste. Now you're ready for a healthy potato salad!

Happy Eats My Sweets,