I’ve been spending less time in the kitchen lately because I’ve been creating something I hope you’ll like, the first FatFree Vegan newsletter called NewsBites. NewsBites will keep you up to date on everything that’s going on on fatfreevegan.com–from my own new recipes here on this blog to new reader-submitted recipes on the “main” site to the healthy and delicious gluten- and soy-free dishes that Maria whips up on Slow Motion Miracle. Plus, I’ll look through the archives to share a few older recipes that are right for the season and which you might have forgotten about. There’ll be tips and tricks and alerts when some of my favorite products go on sale, so you don’t want to miss a newsletter.
To sign up, enter your email address, and confirm your subscription (check your email for a confirmation message, and if you don’t see it, check your spam or promotions folder). NewsBites will be emailed once a week, so you’ll never be bombarded with mail. Look for your first newsletter this weekend.
I’m still busy writing the newsletter, so let me know in the comments if there’s something you think I should include. In the future, I would love to feature tips from readers, so if you have a great tip on an old recipe–or on healthy cooking in general–please leave it in a comment. I would love to share your knowledge.
Subscribe today, and I’ll be emailing you soon!
TomDecember 11, 2013 at 1:32 pm
Susan, how about a column with recipes for the vita mix. For example your potato soup recipe and other such vita mix type soups or smoothies. Have I got a pumpkin pie smoothie and a sweet potato smoothie recipe for you 🙂
Susan VoisinDecember 11, 2013 at 2:13 pm
What a great idea, Tom! And I would love to see those recipes. Have you considered sharing them on the main fatfreevegan page?
Susan SimonDecember 11, 2013 at 1:52 pm
Congrats – love to see you trying new things!
MichelleDecember 11, 2013 at 1:55 pm
I would like to keep up with all of your new stuff, so I signed up for the newsletter. But I don’t like getting tons of email. So should I get off of you original email so I don’t get two emails from you? Thanks so much…I love your stuff!!!
Susan VoisinDecember 11, 2013 at 2:12 pm
Thanks for signing up, Michelle! You can unsubscribe from the email notification if you want. As long as I do this newsletter, It will have a photo and link to the latest recipe. The main benefit of the email you’re currently getting is that it comes right after I post, so if there were any time-sensitive info in the post, you might miss it. But very few of my posts are time-sensitive, so you probably wouldn’t miss much.
DianaDecember 11, 2013 at 1:58 pm
looks interesting and has interesting recipes. Can not wait to try
ShereeDecember 11, 2013 at 1:59 pm
This sounds great! Recipes that are fat free, nut free, sugar free and always good for me if you have any of those from your kitchen.
KristinDecember 11, 2013 at 2:07 pm
All signed up. Can’t ever have too much Susan content!
SusanDecember 11, 2013 at 2:39 pm
Would love to see Column where we can send in recipes and you make them Fat Free Vegan !
ChanaDecember 11, 2013 at 2:49 pm
I know you live your vitamix. I’m wondering if you could so a comparison of all the high powered blenders out there and their different models.
seasideshawnDecember 11, 2013 at 2:58 pm
Hi Susan! I’m an avid follower for several years now-your blog is my number one go to on my bookmark list! I’m excited to read the “News Bites” column-I always look forward to your new posts so the more the merrier to vegans everywhere.
(I made your spaghetti squash w/Brussels sprouts last night btw, also added mushrooms b/c we had them & love love them) Your Cosmic Cashew Kale is also on our rotation yum! Kale is so great it can hold up for leftovers……well I don’t comment much online but wanted say thanks for your inspiration-you’ve taught me to be creative with what is fresh & on hand 🙂 Happy Holidays!
Bobbie DettoreDecember 11, 2013 at 3:06 pm
Looking forward to it!
Karen FaivreDecember 11, 2013 at 3:10 pm
Awesome! Looking forward to the first one.
moonwatcherDecember 11, 2013 at 4:04 pm
I absolutely love the name, Susan–Newsbites–it’s inspired!! Really excited about this whole thing, and happy to be a part of it!! Looks like you’ve gotten some good ideas from the comments so far too. Can’t wait to see the first one. 🙂
janet waymanDecember 11, 2013 at 4:07 pm
Hope I did get signed up for your new news bites letter. Not sure if it went thru
CLEveganDecember 11, 2013 at 4:22 pm
The newsletter is a great idea. It’s always a pleasure to read what you write because you write so well. Everything is spelled correctly, your sentences are well structured, your indefinite pronouns are always easy to follow, etc. And you have a great sense of humor!
Maybe you can revisit the idea of focusing on a particular ingredient, like you did with nutritional yeast. And I’m always curious why you choose one bean over another, or one flour instead of another.
admattaiDecember 11, 2013 at 4:52 pm
Just signed up for NewsBites – looking forward to this weekend!
DianeDecember 11, 2013 at 5:58 pm
Love your new idea of Newsbite. How about a section for electric pressure cooker recipes? I just got one and not too comfortable with times to make recipes. Would love to see what others do with an electric pressure cooker.
Corrin RaddDecember 11, 2013 at 8:25 pm
Your site is great for learning tips and tricks on reducing or eliminating added fats and sugars in recipes, especially baked goods, and still have them coming out tasting great. So keep those coming!
PollyDecember 11, 2013 at 11:06 pm
Sign me up! Your recipes are reliably tasty. Your writing style is so enjoyable. Ditto to Tom’s vitamix column request.
kensington cookerDecember 12, 2013 at 10:33 am
What a great idea Susan!
Your writing, teaching, stories, common sense, and humor keep me coming back as much as your recipes.
Looking forward to the first issue.
Ina & KhawerDecember 12, 2013 at 4:00 pm
Jenny TangDecember 12, 2013 at 9:03 pm
Love your recipes! Have signed up earlier and just subscribe for your NewsBites, will I be getting double mails?
Susan VoisinDecember 12, 2013 at 9:16 pm
Thanks, Jenny! If you were already signed up to receive a message whenever a new recipe is posted, yes you would still get it as well as the newsletter. But you might want to keep getting both for a couple of reasons. First, the old email notifications come out right after a recipe is posted, while the NewsBites come out on the weekend, up to a week after a new post, so if there’s anything urgent in the new post, you might miss it.
Second, the format is different. The email notifications allow you to see a big photo and the first paragraph or two of the post, helping you decide whether or not you want to read it. The NewsBites format is different, with a small version of the photo and just a link to and mention of the recipe.
You might want to check out the NewsBites for a while before deciding whether to unsubscribe from the new recipe notifications.
Kat MarkovaDecember 14, 2013 at 4:12 pm
Susan, I currently receive your blog via RSS feed. Will NewsBites have an RSS feed?
Susan VoisinDecember 14, 2013 at 4:57 pm
Kat, NewsBites won’t have an RSS feed, but it will contain a link to the latest post. I recommend that people stay subscribed to the RSS feed so that they get notifications of new posts right away.
Tami@Nutmeg NotebookDecember 16, 2013 at 10:42 pm
I would love to be able to submit a family favorite recipe and have you give me advice on how to make it low fat and vegan. Love the new news letter and all of your amazing recipes.
Mari KJanuary 6, 2014 at 2:43 pm
I wanted to congratulate you on the “NewsBites” (cute name too!!) . The newsletter is really nice and accessible. I’m sharing it with friends who may be overwhelmed to dive into the hundreds of amazing recipes you have on the site and need gentler introduction (as well as signing myself up, of course)!
And thank you again for your site. You have completely changed the way I think about cooking as a vegetarian. I wish I had had this in my pocket years ago when I was floundering through making unappetizing and uneatable vegetarian recipes for myself. Cheers and much much much appreciation.