The Skinny Bitch is such a fun book! And its so easy to read. The book is smart, cynical, and completely in-your-face. I had the chance to sit down and interview Rory Freedman, co-author of the Skinny Bitch and Bitch in the Kitch for Dessert Obsessed. Video will be posted after I edit it.

Rory is beyond nice, and she’s not a Skinny Bitch at all! She’s skinny, but definitely not a bitch. And she was so passionate about veganism. I love interviewing passionate people! I’ve read the book before, but the message is much more powerful in person. Rory is so inspiring. I definitely want to try being vegan, and maybe eventually move towards being completely vegan. I rarely eat meat and dairy products now (well, other than mass consuming icecream), but I do like tuna and salmon. I definitely want to do a vegan episode of Dessert Obsessed.

One of the most interesting things she mentions in her book and in the interview is how devious the dairy industry is. Rory says that researchers from Harvard, Pen State, and others have found that dairy is NOT a deterrent in osteoporosis. And here we are, all drinking milk obsessively because we think we need it so our bones won’t break. And she points out that we are the only species that drinks another species’ milk. AND we are the only species that drink milk as adults! So obvious, but I never realized that until I read the book. And another person at the event was talking about how every single cancer tumor that’s been found has had pesticides in it, and they are just trying to hide it from us. SCARY!!! The message from her, basically, was go organic. Of course, there were many skeptics demanding where that information came from and how valid it is.

So how DO you become a Skinny Bitch? Basically, no meat, dairy, sugar, refined flours, or artificial sweetners. *unhappy face*
I guess that means I can’t ever be a Skinny Bitch…

Until I finish the video, here’s a vegan cookie recipe from Skinny Bitch in the Kitch. (I love the title! it rhymes!)

Peanut Butter Potato Chip Cookies (makes 40 cookies)

• 2-1⁄2 cups whole wheat pastry flour
• 2 teaspoons baking soda
• 3⁄4 teaspoon fine sea salt
• 1-1⁄2 cups evaporated cane sugar
• 1 cup refined coconut oil
• 1 cup all-natural peanut butter, chunky or smooth (whichever you prefer)
• 1⁄4 cup ice water
• 1 tablespoon molasses
• 1 teaspoon pure vanilla extract
• 2 cups coarsely crushed potato chips

Preheat oven to 375°F. Line baking sheets with parchment.

In a medium bowl, sift together the flour, baking soda, and salt; set aside.

In the bowl of a stand mixer or in a large bowl with a hand mixer, combine the sugar, coconut oil, and peanut butter, mixing on medium-high speed until creamy, about 3 minutes. Add the water, molasses, and vanilla, mixing until well combined. With the mixer on lowspeed, add the flour mixture in 3 to 4 additions, mixing each addition until almost fully incorporated. Add the potato chips, mixing until just combined.

Arrange 2-tablespoon-sized balls of cookie dough 2 inches apart on prepared baking sheets. Press to about 3⁄4-inch thick, then use the back of a fork to mark each cookie with a crosshatch pattern, if desired. Bake for 13 to 15 minutes, until the edges are slightly browned and the centers are set. Thoroughly cool on a cooling rack.