Hello! I'm a teacher in San Diego who recently went back to being a vegetarian (my DH continues to eat meat so you will find some meaty stuff on here!)
Most of my recipes come from cookbooks, magazines, and friends. Sometimes I'll make something up but I'm usually not that good! ;)
*Organics - I try my best to use organics whenever possible (I always use organic dairy and vegetarian-fed, cage-free, organic eggs). They are a bit more expensive but I figure it's worth it (can't be any more expensive than medical care later in life, right?) If you can't get organic everything, a good rule of thumb is to follow the "Dirty Dozen" (http://www.organic.org/articles/showarticle/article-214) or to say "if I'm going to eat the skin, I should buy an organic version of this food."
*Vegan - Everything in the blog is suitable for ovo-lacto vegetarians. Oftentimes, I'll make vegan food or convert a recipe to make it vegan (I am head over heels in love with vegan baking!) The vegan items contain no dairy, eggs, honey, or other animal products. Sometimes I'll say you can use cow's milk or cheese but will try to remember to add a note about this making the recipe non-vegan. Vegan food is really yummy and (generally) very low in fat and cholesterol. Give it a try!
*Low-Fat - These recipes contain 10g or less total fat. This is based on the nutrition facts provided in the original recipe combined with my own guesswork if I've made any changes. I'm not perfect; please do not hold my labels against me! ;)
*Soy - I prefer not to use soy if I can help it. I keep hearing opposite opinions on it ("It's nature's perfect protein!" vs. "It imitates estrogen") and I'm not sure who to believe! :/ Besides, I prefer whole, natural ingredients not something that has been processed into a strangely-textured block of white stuff. If I'm in vegan baking goddess mode, I'll use almond milk rather than soy milk. For tofu, I'll generally sub a mushroom, beans, or grains.