About Rebecca Coleman

Hi, I’m Rebecca Coleman. Welcome.

Photo by Cody Briggs, Homebody Creatives

If you’re interested in living a more sustainable, slightly-heavier-emphasis on plants kinda lifestyle, then you are in the right place.

First off, everyone is welcome here. This is not a vegan blog. I am not even a vegan (though my diet is about 80% vegan). This is a place where we’ll explore living a more plant-based lifestyle.

It’s okay if you eat meat. This is a judgement-free zone.

Multiple studies and sources have said that eating less meat can have a huge impact on the environment, and that’s why I’m here.

It’s my goal to create recipes that are first of all, delicious, because realistically speaking, someone can present you with something that is really good for you and good for the environment, but if it doesn’t taste good, you’re probably not going to eat it. The food here is, first and foremost, yummy, and then vegan or vegetarian second.

I call this philosophy plant-forward living, because it’s not a plant-based diet, but it’s high in plants. It leads with plants.

Photo by Cody Briggs, Homebody Creatives

A little about me:

  • I’m a passionate foodie, content creator, and recipe developer.
  • I’ve been writing this blog since 2011, and I have two published cookbooks.
  • The one true love of my life is my son, Michael.
  • Cooking and baking for people is my love language. I express my feelings though the dishes I make, and the kitchen is both my happy place, and therapy. The kitchen is a flow state, a place where I am free to be creative and make mistakes and just be.
  • I live in a constant state of wanderlust. By the time I’d hit double-digits, I’d been everywhere in Canada. Twice. In adulthood, I’ve been to England, Scotland, Ireland and Wales, Greece, Paris, Australia, NYC, Chicago, New Orleans. Still many places to visit, and I want to see them all…

Home base: Vancouver, BC, Canada

The Recipes: I test every single recipe that goes on this blog. I test it, recipe-wise, and I test it taste-wise. If it doesn’t pass, it doesn’t get published. I take that responsibility (maybe a little too???) seriously.

My favourite food: Impossible to choose. I can’t go a day without coffee. Donuts. Croissants. If creme brulee is on the menu, I will order it. Chocolate.

A little-known fact about me: To put myself through university, I once took a night-shift job baking bread.

How can I help you? Please get in touch with me: 

People like me! They really like me!

I’ve worked with Rebecca Coleman in various capacities this past year. She is one of the most knowledgeable Public Relations professionals in the Vancouver community, and walks her talk by putting into practice what she speaks about, teaches, and writes in her blogs and books. It was a pleasure to work with her when I attended and reported on the 2013 Wellness Show. As a blogger, she is fast to respond to inquiries and always keeps lines of communication open. She is a great speaker and a fantastic writer, professional, and thorough in her blog reviews. As a PR Manager I am always looking to learn the newest trends and updates in PR and social media technology, and Rebecca is without a doubt one of my top local resources.

–Sandra Garcia, Conscious PR

Guest Post Policy:

I currently do not accept guest posts.

Disclosure Policy:

This blog is a personal blog written and edited by me. This blog accepts sponsorship, or other forms of compensation, including, but not limited to, free products and services. I always give my honest opinions, findings, beliefs, or experiences in my reviews. The views and opinions expressed on this blog are purely my own.

Download my media kit here: Rebecca Coleman Media Kit


2 thoughts on “About Rebecca Coleman”

  • You presented to our group at CBCF today – your content and presentation was fantastic. I like your writing style, energy and sense of humour. Thanks.

  • I made Garlic Scape Jam yesterday using your wonderful recipe. It’s so delicious that this morning I started thinking about what else I could do. I weighed two peppers and, using that weight, substituted strawberries for the peppers in one batch and peaches for the peppers in another. One batch of Garlic Scape Strawberry Jam and one batch of Garlic Scape Peach Jam later, I knew I had hits. I can just imagine how great all three of the jams will be with sharp cheddar or brie or any cheese for that matter. Thank you so much for the recipe.

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