Green Goddess Hummus

If you are familiar with my recipes, you know that I’m a BIG fan of quick, easy, AND delicious combinations. This hummus is one of those.

Loaded with quality protein (white beans, sunflower seeds, tahini, hemp hearts), fats (sunflower seeds, tahini, olive oil, hemp hearts) and carbohydrates (beans, tahini, spinach, parsley), this blend of nutrient powerhouses will definitely meet your energy demands and give your tastebuds a happy dance at the same time!

A note on White Beans:

Easier on Digestion than Garbanzo Beans: while I’m also a big fan of chickpeas, the butter beans have a tendency to be a little easier on the digestive system and, for those who struggle with chickpeas 👋🏽, the butter bean is a great substitute (and also provides a nice, creamy texture).

Degenerative Disease Prevention: Both beans and legumes contain a reliable source of non-digested compounds like fiber, phenolics, peptides and phytochemicals that are associated with reduced risk of many degenerative diseases, namely cancer and heart disease.

Cardiovascular Support: The high fiber quotient and mineral makeup of beans have been associated with lowered blood cholesterol and blood pressure, making them an important staple for cardiovascular disease prevention.

Fiber Content: Both beans and legumes have a diverse fiber profile, supportive of healthy digestion, and providing the body with good satiation, which may encourage healthy weight.

Quality Plant Protein: Consuming a diet high in quality plant protein will help keep the body satiated, energized, nourish the muscles, the brain, and support good immune, hormone, and digestive function. All beans are wonderful sources of plant protein and should be mainstays in a healthy, balanced diet.

Green Goddess Hummus

Makes aprox. 2 cups
1 can butter beans
1/3 cup tahini
2 cups packed baby spinach
½ cup packed parsley
¼ cup sunflower seeds
¼ cup hemp hearts
2 cloves garlic, minced
2 Tbsp fresh lemon juice
¼ cup olive oil
1 tsp cumin
½ tsp coriander
1 tsp salt
Fresh pepper
1 tsp maple syrup

• Place all ingredients in your food processor and combine until smooth.

Banana Date Energy Cookies

Inspired by an upcoming Hiking & Yoga Retreat, this cookie has so much endurance, I’m convinced it will get us up and over the Alpines with loads of energy and excitement for more adventure!
Over the years, the cookie has morphed into something very different from what it used to be. Growing up, cookies usually came in a box, were treats or rewards for good behaviour or for special occasions, and you would always grab handfuls of them (dip them in milk, maybe), and never just one. Sometimes we made cookies with white flour & white sugar, eggs, vanilla, etc. Other times, we bought that weird pre-made cookie dough that you could just cut up into rounds and throw in the oven (remember that?!) or we would eat it right out of the package with a spoon 🤢.

These days, as an adult, a Mom, an athlete, a Nutritionist, an advocate for Positive Body Image, I can’t remember the last time I bought cookies that came in a package, my son wouldn’t have a clue what I was talking about if I told him about the store bought cookie dough, and white flour or sugar doesn’t live in our home, EVER.
So cookies, to me, are an entirely different wonder!
When we have cookies lying around our house now, that same excitement takes place in the brain: we may even salivate slightly in our mouths, due to the lovely aromas, we might anticipate them being cool enough to eat, if they are baked, and we are sad when the batch is all gone. BUT it is rare for anyone to indulge in more than 1 cookie at a time. Because they are made with real food ingredients, are nutrient-dense, are high in carbohydrates, protein, AND fats, they are extremely satisfying to the senses, the belly, and the glucose receptors. This style of cookie can, not only, make you feel that sense of joy that you love, but ALSO fuel your body in just one delightful little package.
THIS COOKIE can get you through that 2 hr hike or afternoon power run, a trip to the gym, or a long afternoon at the office, I guarantee. It may even save your soul in the hours of after-school, inundated with tiny, hungry, raging monsters 😈!!

Bake Them.
Enjoy Them.
Share Them.

Banana Date Energy Cookies

Makes 12 large cookies
Ingredients:
3 ripe bananas
1 cup dates, pitted (if hard, soak in boiling water for 5 minutes & drain)
1/4 cup coconut oil
1 tsp pure vanilla
1 tbsp honey (optional)
1  tsp cinnamon
¼ tsp baking powder
¼ tsp salt
2 cups rolled oats
2 Tbsp hemp hearts
¼ cup mini chocolate chips
¼ cup raisins

• In your food processor, combine bananas, dates, coconut oil, vanilla, honey, cinnamon, baking powder, and salt, until well blended. Add oats to the processor and blend until combined, but not overly smooth (you want bits of oats for texture).

• Remove mix from processor and stir in hemp hearts, chocolate chips, and raisins. Shape into rounds on a parchment lined cookie sheet and bake 350 for 20 - 25 minutes or until slightly browned around the edges.

As always, if you make these cookies & love them, please let me know AND share them around on social media! I appreciate your support as much as you appreciate yummy cookie recipes! 😋

Creamy Vegan Coleslaw with Tangy Cashew Dressing

We often don’t give coleslaw enough credit. It shows up around bbq season as a potluck companion, weaving in and out of our spring and summer evenings without much fuss: neither a fan favourite, nor a neglected dish.
When asked about coleslaw, most just shrug with a bit of a “meh” approach.
Poor coleslaw.

Let me attempt to change your thoughts on coleslaw, my friend.

There’s a few ways to “do” coleslaw.

#1: Dump out a plastic bag of pre chopped cabbage and squeeze on top some kind of goopy dressing containing weird ingredients coming from a weird package .
#2: Buy a head of cabbage, shred it, add mayo + celery salt + lemon and call it coleslaw.
#3: Put a little thought and time into your coleslaw making: finely shred cabbage by hand, add a few other tasty vegetables, some fresh herbs, and create a delicious & health supportive dressing that serves both your body AND your taste buds 😋

In general, the more you put in to your food, the more you will get out of it.
And a little effort can really go a long long way!

What I love about this recipe is that it’s versatile, but also a bit more interesting than your average bag + dressing coleslaw 😉. I’ve tossed in some shredded kale and fresh herbs for green, added flavour, but also to increase the nutrient quotient of the dish. The dressing is practically a nutrient powerhouse all on its own, with fermented coconut milk, cashews, fresh lemon, apple cider vinegar, and garlic!

What’s in it for you?

• Cabbage: anti-inflammatory, anticancer, antioxidant, supports digestion, cardiovascular function & boosts immunity. High in calcium, magnesium, phosphorus, potassium, folate, and Vitamin C.

• Kale: supports healthy skin & hair, improves digestion, reduces inflammation, lowers blood pressure, improves vision and is anticancer. High in calcium, magnesium, phosphorus, potassium, Vitamin C, A, & K, and folate.

• Coconut Kefir: detoxifying, promotes healthy gut bacteria & improved digestion, reduces inflammation, supports liver & brain health, anti-fungal, anti-bacterial, anti-candida, and supports a strong immune system.

• Lemon: improves heart health, prevents kidney stones, reduces indigestion, detoxifying, promotes healthy teeth, hair, & skin. High in Vitamin C, calcium, & potassium.

Creamy Vegan Coleslaw with Tangy Cashew Dressing

Ingredients:
Serves 8 - 12
1 large head of green cabbage, shredded thin
1/2 large head of purple cabbage, shredded thin
1 bunch of lacinato kale, stemmed & chopped thin
3-4 large carrots, peeled and grated
1/2 bunch of parsley, chopped
1/2 bunch of dill or cilantro, chopped
1 bunch of green onions, diced
1/2 cup sunflower seeds, toasted
Dressing:
1/2 cup cashews, soaked overnight (see note)
1 cup coconut kefir or yogourt (preferably homemade - will post a recipe for this soon!)
1/3 cup fresh lemon juice
1/4 cup apple cider vinegar
2 Tbsp Dijon
1 tsp salt
1 tsp onion powder
1-2 cloves garlic, minced
Fresh pepper
2 tsp maple syrup for a sweeter dressing (optional)

• Prep the salad by preparing all ingredients, except sunflower seeds, and tossing them in a very large bowl.

• For the dressing, combine all ingredients in your high speed blender and combine until smooth.

• Toss the salad with the dressing until evenly distributed and well coated. Allow to marinate for at least 2 hours before serving.

• Before serving, add in your toasted sunflower seeds and garnish with more fresh herbs if desired. Enjoy!
  
  
  

Creamy Coconut Carrot Soup

A simple weekday dinner or a fulfilling lunch, this soup is super simple to put together, nourishing for the belly and the soul, as well as totally delicious!
We tested this soup on a room full of 6 and unders, and got some super happy smiles and thumbs up from the littles and many happily surprised: “what did you put in that soup?” reactions from the parents. Always a huge compliment!

HINT: To make this soup taste extra amazing, make your own veggies stock: simply bring a pot of water and a bunch of loosely chopped vegetables to a boil, add salt, pepper, and any other desired herbs & spices, reduce heat and simmer for as many as 4 hours on low (I like to sauté the onions with some garlic & ginger with a bit of coconut oil first to add a bit of flavour). Strain out vegetables and here you have a delicious & simple vegetable broth. This kind of broth is great to make in the height of market season when there are loads of imperfect root vegetables like celeriac, parsnip, yams, potatoes, celery, carrots, & broccoli, just hanging about. YUM!

Creamy Coconut Carrot Soup

1 large onion, diced small
3 Tbsp coconut oil
1 tsp salt
2 ½ Tbsp minced ginger
1 large or 2 small cloves garlic, minced
1” fresh turmeric, minced
2 cups carrots, peeled & chopped
4 cups vegetable stocks
1 can full-fat coconut milk
½ cup toasted pumpkin seeds, for serving (optional) or toasted large flaked coconut 😋

• In a large soup pot, melt coconut oil and onions over medium heat. As onions become soft & translucent, add salt, ginger, garlic, turmeric, and carrots. Cook for about 10 minutes, stirring frequently, until carrots are slightly softened and mixture is fragrant.

• Add vegetable stock, bring to a boil and then reduce to a medium-low simmer for 15 minutes. Add coconut milk and simmer another 5 – 10 minutes.

• Serve with a sprinkle of toasted pumpkin seeds and/or a spoonful of coconut cream.

Like always, if you make this soup, please let me know how it went!
AND, if you don’t want to miss any upcoming recipes, be super to sign up for my email list below! I promise to only send out inspiration, upcoming class info & deliciousness!!

Green Curry Soup with Sesame Tofu

Warming to the soul, gentle on the belly, and all around satisfying, this is a soup that is incredibly versatile in that you can throw in any veggies you have lying around, serve with soaked brown rice for the big eaters (did I say teenager?) or swap in chicken for tofu, if that’s your fancy.
I find this recipe quick & easy because these are all ingredients that I mostly have in the house, so long as I have about a 25 minute window to get dinner on the table, this soup can make that happen!

But first, a quick word on Tofu…

A while back, we were a bit scared off of soy in the health industry due to its phytoestrogen content. Phytoestrogens are plant compounds and dietary estrogens that can only be consumed through food sources. Due to increases in hormone dysfunction and estrogen dominance issues in both men and women, there have been concerns about the regular consumption of phytoestrogens and their affect on thyroid function, reproductive development, and breast cancer risk. Like so many foods, the consumption of estrogen containing foods is problematic for some and beneficial for others.
As with all fluctuations in nutritional information, is it always important to do what is right for you, as an individual, with differing preferences, needs, history, and health struggles. If consuming estrogen of any kind is problematic for you, likely it is safest to steer clear. For many others, consuming tofu as part of a balanced, plant-based diet, can be health promoting.

Why consuming Tofu could be beneficial:

Soy consumption may actually lower your risks for breast cancer:

“Estrogen has positive effects in some tissues and potentially negative effects in others. For example, high levels of estrogen can be good for the bones but can increase the likelihood of developing breast cancer. Ideally, you’d like what’s called a “selective estrogen receptor modulator” in your body that would have proestrogenic effects in some tissues and antiestrogenic effects in others.
Well, that’s what soy phytoestrogens appear to be. Soy seems to lower breast cancer risk, an antiestrogenic effect, but can also help reduce menopausal hot-flash symptoms, a proestrogenic effect. So, by eating soy, you may be able to enjoy the best of both worlds. “1

More good news:

”According to Marji McCullough, ScD, RD, strategic director of nutritional epidemiology for the American Cancer Society, epidemiologic studies that followed large populations of healthy women for many years either have shown no association between soy and breast cancer or a protective association from eating soy. Even breast cancer survivors may not need to worry. Three studies looking at women’s eating habits and other lifestyle factors after breast cancer found that, in the combined total of 9,000 breast cancer survivors studied, eating soy actually lowered the risk of breast cancer recurrence, even in women with estrogen receptor–positive tumors (although less so), and regardless of whether they were taking tamoxifen.”2

As with all foods that have been processed in any way, choosing the right kind makes all the difference!

• Choose organic & non-GMO

• Check the label for weird preservatives & added “flavours”

• Buy plain (I prefer firm) and marinate yourself - keep reading for a super delicious & versatile marinade

• Buy sprouted or fermented where possible - these will be more digestible & will make the nutrient value more accessible

My favourite, locally processed Tofu:

No, we are not affiliates, I just like their product and always love to support local as much as possible!

Ok, so now that you’ve expanded your knowledge base on tofu 🤓, you’ve earned the recipe!

Green Curry Soup with Sesame Tofu

For the Sesame Baked Tofu:

1 block of tofu drained (I like to slice it into 1/2 - 1” slabs and wrap it in a tea towel on a plate. Then I’ll put lots of weight on top to drain all the water out, usually a large stack of plates, and leave it to drain for an hour or so)
3 Tbsp wheat-free tamari
1.5 Tbsp sesame oil
Lots of fresh pepper

Cut drained tofu into small cubes and toss with all other ingredients in a medium bowl. Allow to marinade for roughly 1/2 an hour. Bake @ 350F for 35-40 minutes, stirring and flipping cubes occasionally, until browned and a bit crispy. Remove from oven and set aside.

For the Soup

1 large onion, diced
3 Tbsp coconut oil
1/2 tsp salt
1 Tbsp minced fresh ginger
3-4 cloves garlic, minced
1 1/2 cups chopped cauliflower
1 1/2 cups chopped broccoli
1 cup diced or thinly sliced red pepper
4 cups vegetable stock
1 can full fat organic coconut milk
3 Tbsp green curry paste
1 Tbsp sesame oil
3 Tbsp wheat-free tamari
1 Tbsp maple syrup
Fresh pepper
1 recipe sesame baked tofu
2 large handfuls of chopped kale/swiss chard/spinach or a blend
Lime wedges for serving
Fresh cilantro for serving

• In a large soup pot, sauté onion with coconut oil and salt over medium heat until softened. Add ginger, garlic, and cauliflower, broccoli, & red pepper, and sauté another few minutes until fragrant.

• Add stock, coconut milk, curry paste, sesame oil, tamari, maple syrup and pepper, and stir well with a spatula to remove any clumps. Bring to a gentle boil, then reduce heat to low and allow to simmer for 20 - 30 minutes or until all vegetables are soft but not mushy.

• Add tofu and greens and allow greens to wilt and tofu to heat through. Serve with a squeeze of lime and fresh cilantro. You may wish to add a few scoops of rice, quinoa, or rice noodles for a larger, more dense meal. Enjoy!

If you make this soup, please let me know how it goes!! Better yet, take a most beautiful pic and post it on Instagram or Facebook and tag me 😋! I want to know if you are using my recipes!

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Resources:

1 - Greger, Michael, M.D., FACLM, “How Not To Die”, pg. 195
2 - Thalheimer, Judith C., RD, LDN, https://www.todaysdietitian.com/newarchives/040114p52.shtml

Yam & Quinoa Salad with Sesame Ginger Dressing

I am a die hard salad lover, I’m not gonna hide it!
But even for us die hards, you really must continue to mix it up in the kitchen or the salad ho hum boredom, can’t stand that same bloody balsamic vinaigrette one more day, takes over. During the winter months, it’s a great move to mix in some seasonal root vegetables with your leafy greens to shake up the salad routine. By also adding a high protein & complex carbohydrate component in the quinoa, this salad is a well rounded meal that will last you quite a few days!

Why we love Yams 🧡

• Yams are a great source of vitamin C, fibre, potassium, manganese, and B vitamins

• Yams are a starchy vegetable, made up of carbohydrates and dietary fiber which helps stabilize blood sugar levels - beneficial for diabetes

• They are known to reduce cardiovascular disease due to their high B6 content

• High in antioxidants and beneficial to proper function of the immune system

• Rich in minerals: vitamin A, C, B, thiamin, niacin, riboflavin and folic acid, as well as calcium, copper, potassium, manganese, iron and phosphorus

• High vitamin A contained in the yam is converted into beta-carotene which helps to maintain healthy mucous membranes in the eyes, aiding night vision and age related vision loss, and also supports healthy bone development and provides protection from lung and mouth cancers

Why we love Quinoa 💛

• Quinoa is gluten-free, high in protein and one of the few plant foods that contain all nine essential amino acids

• It is high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants

• Contains plant compounds called flavanoids known for their anti-inflammatory, anti-viral, anti-cancer, anti-depressant qualities

• Is low on the Glycemic Index which makes it great for stabilizing blood sugar levels

Yam & Quinoa Salad with Sesame Ginger Dressing

Ingredients:

1 medium sized Yam, cut into 1” cubes
1-2 Tbsp coconut oil
1/4 tsp salt
Fresh pepper
3/4 cup uncooked quinoa
1 1/2 cups water
2-3 cups packed spinach leaves, chopped small
1/4 cup minced red onion
1 red pepper, diced small
1/3 cup toasted sesame seeds
2 Tbsp hemp hearts
1/3 cup fresh cilantro (optional)
For the Sesame Ginger Dressing:
2 tsp fresh ginger, minced or grated
1 clove garlic, minced
2 Tbsp tamari
2 Tbsp sesame oil
1 Tbsp maple syrup
1/4 cup rice vinegar
1/2 cup olive oil
1/4 tsp salt
Fresh pepper
Instructions:

• Toss cubed yams in melted coconut oil and season with salt & pepper. Roast @ 375F for 25 minutes or until cooked through but not mushy. Cool slightly.

• Cook quinoa by combining dry quinoa with water. Season with a little salt and 1 tsp of coconut oil, if desired. Cool slightly.

• For the dressing, combine all ingredients in a glass jar and shake or stir until well combined.

• In a medium salad bowl, combine all salad ingredients with a fork. Coat with roughly 1/4 - 1/3 cup of the dressing, adjusting seasonings and volume of dressing as you go. Note: start with a smaller amount of dressing and add a little more at a time so as to not have it be too soaked.

• Will keep up to 5 days in the fridge.
  

If you try this recipe, PLEASE let me know how it turned out & how much you loved it (and even if you didn’t 😉) AND if you’d like more recipes like this one, sign up for the Newsletter below!

My ongoing advice for this New Year of 2019: EAT MORE PLANTS!!

Bonk Bars

I have to admit that I have a big time soft spot for my Bonk Bars.
They were one of my first original recipes that people were really excited about. On top of that, the honest-to-gosh-golly-goodness truth is that I just LOVE them SO much. They are my absolute favourite bar to have hanging around when I’m training for a distance run, rehearsing like mad for a dance show, or just being the busy body, high-functioning human that I am. They are THE perfect afternoon slump, pick-me-up bar with all those great combinations that we love so much: macronutrient balance, nutrient-density, and total flavour jam!

These bars were inspired by a good friend who is hypoglycemic and tends to “bonk” (have a blood sugar crash inducing fits of rage and/or extreme grumpiness) if he doesn’t eat good food regularly.  Loaded with blood-sugar stabilizing fiber (dates), fats (coconut oil & chia), proteins (nuts & seeds), complex carbs (oats), and natural sweetness, these are fool-proof bars for active people, athletes, teenagers, regular “bonkers”, and sweet-treat lovers everywhere. Easy to throw together and incredibly satisfying, these will keep well for weeks in the fridge (I dare you to try) and freeze well too!
Stay grump-free.
Look out for your friends.
Prevent “Bonking”.

Print

Bonk Bars

Prep Time: 20 minutes

Total Time: 20 minutes

Category: Snack, Healthy Treat, Power Snack

Cuisine: Vegan, Real food, Nutrient-dense, Vegetarian, Raw

Yield: 16 bars

Ingredients

• 1 cup medjool dates

• 1 cup almond butter

• 1 cup oats

• 3 Tbsp coconut oil, melted

• ¼ cup sunflower seeds

• ¼ cup sesame seeds

• ¼ cup pumpkin seeds

• ¼ cup shredded coconut

• 3 Tbsp chia seeds

• 1/4 tsp salt

• 1/4 cup raisins

• 1/4 cup chocolate chips

• ¼ cup goji berries (mulberries/golden berries)

Instructions

1. Soak dates in boiled water until soft (about 7-10 minutes).

2. In food processor, combine dates and almond butter until smooth. Add oats and coconut oil and pulse until roughly combined. Transfer mixture to a large bowl.

3. Add all remaining ingredients and combine.

4. Pour into a lined 8 x 8 square pan and press down with wet hands until evenly distributed and smooth.

5. Refrigerate for at least 1 hour before cutting into squares. Store in fridge.

If you try these Bars and love them (or not), let me know how they worked out for you!!

Love these? Want more recipes like this? Check these out:
Sesame Chocolate Power Balls

The Ultimate Cookie

Coconut Banana Muffins

Our summer has finally chilled out enough to turn my oven back on and it’s good timing because my boys were craving some muffins and I was dying to create.  I also happened to have some pretty brown, fruit fly lovin’, bananas begging to be a part of something fantastic!

These muffins are vegan, gluten-free, and as sweet as brown are your bananas! (The browner the better). Note: if your bananas aren’t quite there yet, pop them in a brown paper bag overnight to quicken the ripening period.

Coconut Banana Muffins

Ingredients:

2 cups DIY gluten free flour blend (I use this one)
1 tsp baking powder
1 tsp baking soda
1/2 tsp himalayan sea salt
4 large, very ripe, bananas
1/2 cup coconut sugar
1/4 cup coconut oil, melted
1/2 cup coconut cream (if you don’t have any coconut cream, scoop off the cream from a can of coconut milk)
2 tsp vanilla extract
1 cup shredded, unsweetened, coconut (1/4 cup reserved)
1/3 cup high cacao content chocolate chips

Instructions:

• Preheat oven to 350F. Line muffin tin with parchment paper or reusable silicon liners.

• In a large bowl, combine the flour, baking soda, baking powder, and salt, and whisk together.

• In a medium bowl, mash bananas with a fork. Add in sugar, oil, cream, and vanilla, and combine. Pour wet mixture into dry and stir with a large spoon.  Stir in 3/4 cup of shredded coconut and chocolate chips.

• Spoon muffin mix into the tins and sprinkle with remaining coconut.

• Bake for 22-25 minutes until slightly brown around the edges and an inserted toothpick comes out clean.

• Cool completely and store covered with a dish towel to enable air circulation.

Note: I like to set half the batch aside to freeze for lunches and watch the others get devoured in just a few days. Enjoy!

Sesame Chocolate Power Balls

These little babies were inspired by the need for more protein packed lunchbox snackeroos for the little kiddos who can’t pack nuts in their lunches due to school specifications. I came up with these easily, as they’re super quick to whip together, they contain staple ingredients that live in my kitchen, and I love love love the combo of sesame and chocolate: salty-sweet-earthy deliciousness!

Designed with the littles in mind, these are full of protein, beneficial fats, fibre, calcium, magnesium, and immune boosting antioxidants, they are perfect for an afternoon boost without the blood sugar crash of refined sugar. They are not to be reserved just for your kids though, so hide a couple in the back of the fridge and try them out mid-afternoon when you’re feeling sluggish and unfocused, they are sure to satisfy in many ways! Enjoy!!

Sesame Chocolate Power Balls

Yield: 12 - 16 Balls

Ingredients

• 1 c dates, soaked in hot water for 10 minutes

• 1/2 cup raw tahini

• 1/4 cup hemp hearts

• 1/2 tsp salt

• 1/2 cup cacao powder

• 1/4 cup dried cranberries

• 1/3 cup toasted sesame seeds

Instructions

1. Toast sesame seeds in a hot, dry, frying pan over medium heat until lightly brown. Remove from heat and empty onto a small plate and set aside.

2. In a food processor, combine soaked dates, tahini, hemp hearts, salt, and cacao. Blend until smooth and well combined.

3. Add dried cranberries to processor and pulse a few times until they are incorporated, but not blended.

4. Using clean hands, roll 1-2 tbsp of mixture in your hands until a smooth ball is formed. Roll each ball in toasted sesame seeds until completely coated (or just coat half). Place onto a cookie sheet.

5. Place finished balls into the fridge until firm (2-4 hours). Store refrigerated. Will keep 3-4 wks in fridge or 6 months in the freezer.

Be sure to let me know how these work out for you!