Episode 63: Living Life When Things Get Hard

Living Life When Hard Things Happen >> Guinea Pigging Green

Hello friends,

Today on the show we’re talking about how to live life while you’re experiencing something difficult. You can listen to the episode using the player below or by subscribing to us on iTunes.

In the episode, Laura shares how her family has been going through a hard time during the last few weeks. Our conversation is about ideas and perspectives that we have found helpful in our lives whenever we are experiencing something tough.

Some helpful resources we mention in the show:

This is a personal episode, and we both realized that hard things are hard to talk about. But we also think it’s so important to get things out into the open and talk about the issues that don’t get discussed as much as they should. We appreciate you listening very, very much.



Episode 61: Our Favourite Books

Hi friends!

What do you think of the new site? We love it, and are so happy to have given our beloved passion project a little bit of sprucing up. Thanks for stopping by!

On today’s show, we’re answering a listener question: what are our favourite books? You can listen to the show using the player below or by subscribing to us on iTunes.

To say we were excited to record this episode is an understatement: both Laura and I adore reading as well as talking about the books we love. We each had a big list of books to share, and the show features some real gems.

Here’s the full list, but be sure to tune in to find out more about why we love each of these great books.



Recent Favourites

Whew, that’s a lot of books, right? Better get reading folks!

By the way, we would absolutely love your book recommendations! Have you read anything amazing lately? Let us know here in the comments below or over on Twitter!

Lots of love,



Note: this post contains affiliate links but you know that we would only recommend things we love to you.

Salted Chocolate Chip Cookies

Vegan Salted Chocolate Chip Cookies >> Guinea Pigging Green

Does anyone else here partake in stress-baking? I know I sure do. When the stress hits, you’ll find me scrolling through one of my many Pinterest boards for a good bread or dessert recipe. Which is exactly where I was last week when I encountered a Pin with the mysterious title “Secretly Vegan Salted Chocolate Chip Cookies”.

The description reads:

“This isn’t just genius for a vegan chocolate chip cookie or in spite of it. This cookie, which comes from Ovenly founders Agatha Kulaga and Erin Patinkin, can rest entirely on its own merits.”

Yay, secretly vegan things! That’s totally our jam here at GPG, along with not-so-secretly vegan things.

Vegan Salted Chocolate Chip Cookies >> Guinea Pigging Green

The best part of vegan cookie dough batter? You can completely gorge yourself on the cookie dough without any fear whatsoever of salmonella. That’s our jam too. And gorge myself I definitely did, a bit TOO much (as usual) so that when the cookies came out of the oven I barely wanted any of them. Luckily, they’re just as good cooled as they are warm, still soft and chewy and delicious.

Salted Chocolate Chip Cookies

Adapted from Food52

Note: in the original recipe, it strictly instructs you to refrigerate the dough for 12-24 hours before baking which I dutifully complied with… after baking two test cookies right away. The ones that were baked after refrigeration were definitely better, so keep this step in mind!

Vegan Salted Chocolate Chip Cookies >> Guinea Pigging Green


  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup dark chocolate chips
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup plus 1 tbsp canola oil (or other neutral oil)
  • 1/4 cup plus 1 tbsp water
  • Flaky salt for sprinkling on top


Mix together the flour, baking soda and powder, and salt. Add the chocolate chips and stir to coat them in the flour mixture.

In a separate bowl, stir together the sugars, oil and water until fully combined and smooth. Whip it real good.

Add the flour mixture to the wet ingredients and fold together until you can’t see any flour – but don’t over mix. Cover the dough and refrigerate for 12-24 hours (I did it for about 18).

Preheat the oven to 350F and line trays with parchment paper. Scoop the cookies in balls and sprinkle with salt. Bake for 12-13 minutes or until just golden at the edges. Don’t overbake! I accidentally overbaked one batch and they got a little hard on the outside.

Vegan Salted Chocolate Chip Cookies >> Guinea Pigging Green