@PageAndPlate's Gluten-Free Sprouted Buckwheat Snickerdoodles

This wonderful recipe is a healthier, gluten-free twist on Snickerdoodles. The creative genius behind this is Laura of Page And Plate. Make sure to sign up for her newsletter for quarterly updates and more. She does book and meal pairings IS ANYTHING BETTER THAN THAT?! 📖🍝


  • 1 stick of unsalted butter
  • 1/3 cup of coconut oil
  • 2 cups of sugar, divided
  • 1 large egg
  • 1 tsp of salt
  • 1 tsp of baking powder
  • 1 TBSP of vanilla
  • 1 cup of almond flour
  • 1 cup of Cacao Lil Bucks, ground finely
  • 2 tsp of cinnamon, divided
  • 1 tsp of cardamom


1. Preheat the oven to 400, and line a cookie sheet. In a mixer, beat together the butter, coconut oil, and 1 1/2 cups of sugar until creamy. Beat in the egg, salt, baking powder, and vanilla.

2. Sift the almond flour and Lil Bucks into a bowl, then add all at once to the mixer with 1 tsp of cinnamon and the cardamom.

3. Beat together until a dough forms. Refrigerate for 10 minutes.

4.Meanwhile, make the coating: mix the remaining sugar and cinnamon together. Form the dough into balls, then roll in cinnamon sugar. Flatten onto baking sheet.

5. Bake for 5 minutes, then lower temperature to 350 and bake for 10 more minutes.

Benefits of Reishi Mushroom: The Queen of the 'Shrooms

Hi everyone! My name is Taylor. The Lil Bucks founder Emily so graciously invited me to join the Lil Bucks team as the Marketing and Production Assistant, and let me tell you, I’ve been LOVING it! Emily is not only an amazing boss, cook and leader, but she has such a passion for her brand which I really look up to. Today I’m writing about Reishi Mushroom benefits and why we include this amazing adaptogen in our Clusterbucks! After you read this I can only hope you get as hyped as I did while learning about this cute lil fungi. It is truly the Tyra Banks of mushrooms (aka a powerhouse).

Like I mentioned, Reishi is an adaptogen, which is a natural substance that helps the body adapt to stress and exerts a normalizing effect on bodily processes. It’s practically a doctor’s office in a mushroom, which is why we include a full dosage in EACH SERVING of our Chocolate Reishi Clusterbucks (1000mg per serving to be precise).

A little backstory on the Reishi Mushroom… They have long been relied upon, mostly in Asia (where reishi mushrooms grow). The Chinese regarded the Reishi Mushroom as the “herb of spiritual potency” symbolizing success, well-being, divine power, and longevity. Sounds like a well-rounded shroom to me!

The mushrooms are known to be potent because of the unique collection of organic compounds and components they contain. If I  named all of them my fingers might fall off from typing. The fungi also wears the nickname “The Mushroom of Immortality” because of its history of medicinal use in ancient Chinese medicine. People used it thousands of years ago to stay alive forever. Which might seem a little crazy, but recent studies have actually proved that it does help you live longer – just not forever. Which honestly, thank goodness. The impressive amount of polysaccharides (a carbohydrate whose molecules consist of a number of sugar molecules bonded together) can be credited for these insane immune-boosting benefits.

Different antioxidant properties of other organic compounds in Reishi Mushrooms also neutralize free radicals – and you don’t want too many of those nasties in your body as they can cause chronic diseases and premature aging (and no one wants that).

Emily decided to create a product using Reishi Mushrooms after feeling amazing from taking reishi in her daily smoothie for three months. Lil Bucks needed to share the benefits of reishi mushroom with the world (in a form that’s not a mushroom coffee… not that we don’t love those 🍄☕). If you have a serving of Clusterbucks a day, you’re not only getting that plant-based protein, magnesium, fiber and antioxidants from the buckwheat, but you’re also getting:

  1. Neutralization of free radicals
  2. Anti-aging properties
  3. Longer lifespan (if taken over time)
  4. A slew of healthy organic compounds, and perhaps the best part
  5. Combat stress, and help boost your mood if you suffer from anxiety, depression, or irritation.
  6. Protection by fighting off various cancer cells and reducing the size of tumors.

I mean seriously, y’all (I’m from Texas, by the way) it is a miracle mushroom. On top of all those goodie facts, it helps with liver function. And if you enjoy a glass of wine after a long day like myself, then that’s a great bonus. It can literally death drop (you know, the dance move drag queens do…) on some toxins. The Reishi Mushroom supports healthy neurological functions and is known to have a therapeutic effect on different neurodegenerative (I took biology once) disorders such as Alzheimer’s disease.

Now that you know ALL the important benefits of the queen of the fungi’s, you’re probably wondering how it tastes. To be frank, a little bitter! Which is why most people don’t consume it by itself, and why we at Lil Bucks mix it into a healthy amount of cacao and cinnamon with our Clusters. We (Emily, really) set out to make a granola that not only tasted amazing on its own, in smoothie bowls or as cereal, but one that truly makes you feel better than you did before you ate it!

I don’t know about you, but I am elated to now know so much about this superfood that we include in our recipes. I hope you are too! Get excited, because once you eat a bag of Clusterbucks (which is in fact possible to do in one sitting) you will have the power to take over the world! Well, maybe not, but at least conquer your day.

Thank you for taking the time to read my first blog post for Lil Bucks!

                        Xoxo, Tay

Reishi mushroom powder from Terrasoul

5 Reasons Sprouted Buckwheat = The Best Gluten Free Granola

Have you ever had a eating experience that just changed you? The whole reason I started Lil Bucks was because I had an incredible experience eating an acai bowl while living in Sydney, Australia, where they used sprouted buckwheat to replace granola in the acai bowl.

After eating this life-changing bowl, I felt amazing. No sluggish-ness—alternatively I had an amazing satisfaction and sustained energy, like I’d actually eaten some protein. Not to mention, the bowl had an amazing crunch, of course. The hero ingredient here making everything so tasty and making me feel so amazing was obviously sprouted buckwheat. You can find sprouted buckwheat used as a granola base everywhere in Australia (check out my pic of an Aussie grocery store to the right—over half those products have sprouted buckwheat as the base).

Sprouted buckwheat has tons of amazing uses (see: recipes), and you do want to make sure you consume sprouted buckwheat and not toasted or uncooked buckwheat groats, but the O.G. reason for why I started this brand was to be the perfect gluten-free granola replacement. Here’s the top 5 reasons why Lil Bucks Sprouted Buckwheat makes for your perfect gluten-free granola:


Yes, a key factor in the perfect gluten-free granola is all ingredients actually being gluten-free. People, especially in the U.S., are so misled by the name “buckwheat” so they write it off as something they shouldn’t eat. I’m here to change that. Did you know, buckwheat is most closely related to the rhubarb plant, and buckwheat groats are actually fruit seeds?

According to Whole 30 ideology, buckwheat is still considered a pseudo-cereal and thus banned more for the mental benefit of not tricking yourself into consuming healthy cereal (in the same way paleo/coconut flour pancakes are banned). But if you’re not doing that, this is seriously the best gluten-free crunchy alternative, something you can eat for that grain-like taste and texture without the horrible sluggish feel afterwards (and one could argue you could still eat buckwheat groats on the Whole30, they’re just not popular enough for Whole30 to have a hard rule on it yet hehe).


Unlike most standard granolas, Lil Bucks naturally contain 6g of plant-based protein from the buckwheat. Buckwheat has as much protein as quinoa, but in a crunchy more versatile form. I’ll even dare share this research I’ve done on similar popular ‘healthy’ granolas in the granola aisle…


What does low-glycemic even mean? From GISymbol.com: 

The Glycemic Index (GI) is a relative ranking of carbohydrate in foods according to how they affect blood glucose levels. Carbohydrates with a low GI value (55 or less) are more slowly digested, absorbed and metabolised and cause a lower and slower rise in blood glucose and, therefore usually, insulin levels. 

Remember when I said I had this amazing sustained energy after eating my magical Sydney acai bowl? The magic was in part thanks to the low-glycemic nature of the buckwheat granola replacement. My rise in blood sugar was more gradual after consuming a serving of buckwheat, which means the energy released more steadily throughout the day, leaving me satisfied for longer (rather than having your standard smoothie/yogurt bowl with granola, when you’re hungry again in about an hour). 

It is especially important to pair something like a fruit-based smoothie bowl or yogurt (which, let’s be real, unless you’re eating plain yogurt most yogurts, even the healthiest, have some sugaaa) with a low-glycemic food to help control your energy release. Unless you’re closely watching your blood sugar levels for any reason, the glycemic index probably isn’t the first thing you think about when shopping for your granola, but with the way you feel after eating it, you’ll appreciate this. (oh but for you diabetics, human studies have linked the consumption of buckwheat with lower blood sugar in diabetics. woo.) 


Buckwheat is known as one of the most antioxidant-dense ancient grains (I know, it’s not a grain, but often compared to them due to similar uses and nutrition value). Of all the popular ancient grains, quinoa and buckwheat are known for having the most antioxidants, with a study from Food Chemistry showing that buckwheat has 10x more antioxidants than quinoa! 

More studies need to be done on the benefits of antioxidants and how we can make the most of them, but read this blog post to learn more about antioxidants and why they are good for you. Long story short: Antioxidants = cancer-fighting, anti-aging, energy-boosting, immune-preserving goodness. 

For Lil Bucks, we sprout and dehydrate rather than roasting to preserve as much antioxidants as possible. By sprouting we unleash the nutrition potential of buckwheat and maximize your body’s ability to digest the buckwheat and all its goodness. Then we dehydrate to make these shelf-stable for days (likely at least a year, getting it tested). This also preserves the full nutrition potential of buckwheat, as heat is known to kill off a lot of the antioxidants than come naturally in buckwheat (again, more studies are needed on antioxidants though to determine exactly what temperature antioxidants start burning off). To be safe, Lil Bucks never go over 115°F. 


This all comes back to taste. Of course, if something makes us feel great and gives us a ton of nutrients, we’ll try to eat it, or blend it in a smoothie to mask the taste. But with sprouted buckwheat, you don’t need to do that. On its own (i.e. the Original flavor), sprouted buckwheat has a nice, nutty grain-like taste, and it holds its crunch perfectly in dishes but softly disintegrates right when you bite it. So satisfying. And of course, Cacao (for you chocolate lovers) and Matcha (for you matcha + vanilla lovers) take the taste next level. I highly encourage you to try topping your smoothies, yogurts, oatmeal, desserts, ice cream (yum), salads, ANYTHING with Lil Bucks so you can experience this dreamy crunch like I did in Australia! 

Any questions? Email me: emily@lovelilbucks.com 

Much love,

Emily, founder + owner of Lil Bucks 

Half these products in a standard Aussie grocery store use sprouted buckwheat as the base

THE BOWL OF DISCOVERY. The bowl that changed everything.

Ora Organic THIQ Smoothie Bowl

Finally. I am sharing the THIQ smoothie bowl recipe so you can satisfy all your thick smoothie dreamz with a bowl of your own. This particular bowl is done in collaboration with one of my favorite brands, Ora Organic, a San Diego company who makes plant-based supplements from REAL food and chef-crafted recipes. This pre-workout powder is literally amazing, both in taste and the way it makes me feel. And it goes great with Lil Bucks (particularly the Cacao and Original sprouted buckwheat for this recipe).


  • 1 medium/large banana frozen, chopped up before putting in the blender
  • 1/2 cup frozen raspberries
  • 1 serving of Ora Organic pomegranate powder 
  • I tossed in a couple frozen strawberries for good measure but not required
  • A splash of unsweetened almond milk – added gradually to achieve desired consistency 
  • Topped with Cacao Lil Bucks and a few more frozen raspberries 😀


To blend this, you may need to have some patience with your blender. I have a Vitamix which comes with a Tamper and is thus perfect for making thick smoothies, but I’ve done this with something as weak as a Magic Bullet (sorry, throwing shade). You just have to blend a bit, pause, mix up with a spoon a bit, and repeat. Sometimes gradually adding in the milk of your choice just to soften it a bit when things REALLY won’t blend. Enjoy!

Julia's Power Protein Pancakes

This is a super simple recipe, but a genius, high-power combo of protein dense foods: Kodiak Cakes, RXBAR Peanut Butter, Lil Bucks Sprouted Buckwheat, and antioxidant-infused raspberries. 😋

The founder’s foodie friend Julia always comes up with creative ways to use Lil Bucks (tons of genius savory ideas… coming soon), but this one takes the cake (pun intended) for a fast, easy treat-yoself kind of breakfast.

See more from @jhlytle


Kodiak Cakes Peanut Butter Pancake Mix (14g of protein per serving!)

RXBAR Peanut Butter (9g of protein per serving–the cinnamon one is so good with Cacao Lil Bucks!)

1/4 cup Cacao Lil Bucks, obvi

A handful of raspberries

Optional: Hemp seed and chia seed to sprinkle on top as well



  1. Prepare the Kodiak cakes per their instructions
  2. Top with all the goods. Boom.

Vegan Ice Cream Cookie Bar

Honestly it was hard to come up with a name for this one… It really is a “Crunchy Vegan Ice Cream Adaptogen Cookie Bar” but that’s a mouthful. This recipe was developed in collaboration with two amazing female-owned San Francisco food brands – Completeats Superfood Cookies and  Goldmine Adaptogens. Both are seriously amazing. 


4 CompletEats cookies in chocolate chia

2 cups soaked and drained cashews (soaked at least 30 minutes)

1 cup almond milk (I love Malk vanilla almond milk)

1/2 cup coconut oil, melted

1/4 cup maple syrup

4 tsp GoldMine adaptogen powder 

2 tsp vanilla

pinch sea salt

1-2 tsp beet powder

1-2 tsp turmeric powder

1/2 – 3/4 cups Cacao Lil Bucks sprouted buckwheat


Dark chocolate melted to drizzle on top with more Lil Bucks 😋


Also, muffin tins are ideal for this recipe, but you can make in circle-shaped cups or tupperware too, whatever you can find. 



  1. Cut the cookies in half and mold and press into the bottom of muffin tins – aim for the cookie layer to be able a quarter to a half inch thick (as you make these more you can adjust on preference – if you find big enough muffin tins you could put the WHOLE COOKIE on the bottom yum).
  2. In a blender, blend the cashews, almond milk, coconut oil, maple syrup, adaptogen powder, vanilla, and the pinch of salt. Blend until smooooooth.
  3. Split the cashew blend into two bowls. In one bowl mix with the beet powder to create a lovely pink color — feel free to add as much as you’d like for the taste and color. Then do the same in the other bowl with the turmeric powder.
  4. Spoon some of the beet mix into each muffin tin, either making it the first layer or putting the spoonful in half of the muffin circle. Then either top with the turmeric spoonful or put it in the other half of the circle, and swirl.
  5. Sprinkle a nice layer of Cacao Lil Bucks on top.
  6. Freeze for about 3-4 hours until solid.
  7. Once frozen I really enjoyed melting dark chocolate and drizzling over with some original Lil Bucks, and then the chocolate solidifies and it’s just so good.

When you take them out of the freezer you might want to wait 5 minutes to dig in so it’s not too hard. It’s worth the wait! 🙂 Enjoy!

Lil Bucks-Approved Eats in Tulum

I just took a quick vacay from Chicago winter and went down to Tulum with a group of girls for a long weekend. Beach relaxin’, warmth, cenotes (deep water-filled sinkholes, like caves!!), Mayan ruins, tacos and smoothies. And gawking at the prices of some of the eco-chic hotels and boutiques along the beach. It’s definitely a resort town more than an authentic Mexican town but nevertheless worth the visit! And you can explore the town to get more of the Mexico feel. I had the best time!!

The FOOD is the first thing I think of with this trip. Given our big group (5 girls) we tried tons of different places where we could share plates and get a taste for everything!! I am not a huge eater so sometimes this was a struggle hah, but I must say every thing we ate was AMAZING.

I wanted to share some of the top healthy cafes/restaurants in Tulum that we visited. This is not a top tacos list, but please note most places had amazing tacos and there are plenty of lists on that! Basically everywhere you eat will be delish, but if you’re looking for a nice juice, smoothie, veggies, or breaky, here’s what I’d say:

Acai bowl from Matcha Mama

1. Smoothies, Reishi Latte & Swings at Matcha Mama

Okay, this place is so gringo (owned by someone in LA), but whatever. IT’S SO GOOD. The Mamacita smoothie was the group fave, and I loved their reishi cacao latte – got it almost every day! Also smoothie bowls, superfood bites (in matcha and cacao, the Lil Bucks flavors!!). I went nuts here.

2. Breaky & Juice at The Real Coconut

Aaaaand another American-owned (LA again) cafe inside the gorgeous Sanara resort. This is a great place to come have breaky and spend the day. Saw a bunch of people catching up here, posting up with a journal, and coming for a feed after a yoga class. This was def the best cold-pressed juice I had in Tulum, and we had a lotttt of juices. They also had a reishi type of latte, I enjoyed it but TBH the Matcha Mama one was a bit better. Great savory breakfast items here too.



3. Veggies, Dinner & Vibes at Gitano

A dinner spot! This place has the MOST VIBES of anywhere in the universe. Incense, the building built around trees (indoor/outdoor), a disco ball, candlelit everywhere, art, plants, cool mirrors… it’s also huge. And the food + drinks are juuuuust amazing. There were good fish/veggie options here. We had spiced asparagus under a cauliflower mash and that ended up being one of my fave bites of the whole trip. Who would’ve thought.



4. Juice & Italian at Posada Margarita

You’ll randomly see a lot of Italian in Tulum – this is regarded as the best place, and it’s on the beach so you could buy some food to get a bed at the beach for a bit! I ordered a beet ginger juice and it came in the largest jug ever… and it was so smoooooth. Highly recommend for the juice. I didn’t have room to eat much of the Italian but it was all handmade pastas and looked amazing. The best part, though, might be the LUSH walk through a beautiful garden to get to the restaurant!



5. Coffee at Nest

This place is ‘grammed by celebs left and right, but worth strolling off the beach to hang out at the restaurant on the beach and have a drink or coffee. We didn’t stay for food but I must say the coffee I got there was the best I had in Tulum. It was PERFECT!!



6. Breakfast at Tunich

This is one of the first breaky spots you see when you hit the beach area. We biked here for breakfast after seeing the Mayan Ruins, about a 15 min bike ride. They had an insane french toast for a little indulgence, good juice + smoothies, kombucha, and apparently the breakfast burrito was incredible. It’s nice because this place isn’t as expensive as the others hah. We met a super cute Canadian couple who had breakfast here literally every day. The staff was super sweet too! Good vibes all around.



7. Raw Desserts & Smoothie Bowls at Raw Love

This place is located in a beautiful garden right by the beach. I loved the chocolate raw cake! I’m pretty picky when it comes to my smoothie bowls (and helloooo I want Lil Bucks in it) and I preferred the Matcha Mama smoothies, but this place was nevertheless a wonderful spot 🙂


8. Massage at Shantala Boutique Spa

Lastly, not food, but I must say – the massage at this spa in town was one of the best of my life, and half the price of the ones on the beach. The spa is def hole-in-the-wall vibes, but the staff were so sweet. An hour deep tissue massage cost about $60 with tip!

If you’re looking for a more luxurious experience, two of my friends did 90-min clay massages at the Mayan Clay Spa by the beach and I believe it was about $150 – better value than a lot of other places they found and it seemed magical! You get massaged in your own little hut.


Anyways, hope that inspires some healthy vibes in your travels or life at home! Let me know if you hit any of these up when you go, would love to hear what you think!! Xx

Sprouted Buckwheat vs. Toasted Buckwheat

Sprouted Buckwheat vs. Toasted Buckwheat

Squash menu item from sweetgreen served with toasted buckwheat

Lil Bucks is probably one of the first sprouted buckwheat brands in the U.S.A., and while sprouted buckwheat is popular in healthy cafes in Australia, it hasn’t really blown up here yet

So honestly I get SO excited when I see reputable brands using buckwheat. I really hope Kellogg’s or General Mills doesn’t just steal the idea and recipe and put Lil Bucks out of business, but in general it’s great. I found a tiny health cafe in NYC using sprouted buckwheat in their granola recipe, a cafe in Hawaii used it as a crunchy base for a vegan dessert bar, and a smoothie shop in St. Louis offers buckwheat on their acai bowls!

sprouted buckwheat choice health bar hawaii
Mmmm a sprouted buckwheat treat I found while in Maui, Hawaii! (Choice Health Bar)

AND NOW! Sweetgreen using buckwheat on their roasted Koginut squash. I LOVE sweet green for popularizing less known, in-season foods on their menu. Plus, you can really taste the freshness, and this sets them apart from other salad shops across the country. (PS this Mindbodygreen podcast with the sweetgreen founders is great!)

So I’m hoping people continue to fall in love with this crunchy, subtly nutty flavor of buckwheat, along with the nutritional benefits! And as buckwheat grows in popularity, I want to educate you on the different ways of consuming it: sweetgreen uses toasted buckwheat rather than sprouted+dehydrated buckwheat (Lil Bucks are sprouted and dehydrated), and I wanted to explore the differences in these two things, so you can learn why I prefer sprouted buckwheat vs. other forms of cooked/roasted buckwheat (but both are great!!).


Raw buckwheat contains phytic acid, a nutrient inhibitor that’s resistant to digestive enzymes and blocks the absorption of essential vitamins and minerals such as Zinc, Magnesium and Calcium. AND BUCKWHEAT HAS 25% OF YOUR DAILY VALUE OF MAGNESIUM. Sooooo um this phytic acid has got to get out of the way 👋

Phytic acid is common in other seeds, nuts and legumes as well, which helps them last for years completely dormant, but isn’t great for digesting these foods. This is why you see ‘sprouted’, ‘activated’ and ‘roasted’ as popular descriptors for seeds, nuts and legumes.

Sprouting buckwheat (and other seeds, nuts and legumes) almost completely rids the buckwheat of phytic acid, so it becomes more digestible and we can better absorb all the magical nutrients. I really can’t say this better than Raw Gorilla:

“When the nut or seed is soaked it is activated and the dormant enzymes inherent inside start to awaken. Basically the nut or seed is preparing to burst into life and this is the optimum time to de-hydrate or consume them whilst they are at their enzymic peak and bursting with life-force!”

That’s why right after sprouting Lil Bucks, the buckwheat seeds are dehydrated!

Roasting (or cooking) is another way to break down the phytic acid so we can absorb the nutrients, but by doing this we are damaging some of the antioxidants found in buckwheat, and there are a LOT in buckwheat!

Some of these nutrients are sensitive to heat and might be lost during the roasting process. There still isn’t a ton of research on this as we are just starting to learn more and more about antioxidants, but multiple studies show increased temperature and roasting time decrease antioxidant activity (see sources at bottom).

You also want to be careful about the roasting method – dry-roasted or oil-roasted (can even mean deep-fried…). Dry-roasted is better but sometimes with this method, the temperature is much higher, causing more potential heat damage to the nutrients in buckwheat. I’d be interested to know how sweetgreen toasts their buckwheat – I imagine it’s a light toasting to give it that nutty flavor and ensure the phytic acid is released, but I don’t know. I’ll send them this blog post and ask! 😊


If you are thinking about the other seeds, nuts and legumes you eat, the principles for sprouting/dehydrating vs. roasting are similar, and you can follow the links below to learn more (most articles and studies don’t focus on buckwheat as much as it’s not as popular YET).

To summarize:

sprouted/dehydrated: less phytic acid, seed is dried at its most bioavailable life stage (aka when the nutrients are most available to us). Con is that if you don’t fully dry a sprouted/soaked seed/nut it can go moldy from the inside, but you can rest assured that commercially purchased sprouted seeds/nuts (like Lil Bucks) go through moisture tests to ensure they are completed dried 🙂

roasting: slightly more phytic acid than if sprouted, but much easier to do at home. Less risk in roasting than sprouting as the high temperature kills off any dangerous bacteria (although risk is small unless you are eating A TON of the particular seeds/nuts/etc.), even though it kills off some antioxidants.

General rule of thumb is that if you eat a lot of roasted nuts/seeds, roasting at home is better than store-bought as you can control the temperature and oil used (if any). But sprouting (or at least soaking before roasting or better yet, dehydrating) may be the best if you’re eating a lot of seeds/nuts to ensure you aren’t consuming too much phytic acid, and you’re making the most out of its nutritional content. ✨







Healthy Soil Compost Partnership!

Last night I lucked out and got last-second entry to see Stephanie Izard, Top Chef winner and owner of Girl & The Goat, discuss food sustainability. Between obscure lines from Mrs. Doubtfire, ordering cocktails via her microphone, and hilarious side-stores (I’m all about a tangent), Stephanie discussed her new cook book “Gather & Graze” about how to repurpose leftovers instead of throwing them away, and how her Goat team implemented sustainable practices to redirect 10,000 pounds of kitchen scraps to the compost pile each month!

Five days ago, MindBodyGreen shared a podcast interview with Lauren Singer, the environmental kween who popularized the zero-waste movement through her blog, Trash Is for Tossers.  I loved this podcast – it reminded me to think about everything you throw in the trash… is it worth producing trash that is literally going to rot away for practically EVER?! What can we do to reduce? She offers practical solutions so you can gradually reduce your impact.

Both Stephanie Izard’s chat and Lauren’s podcast interview didn’t reveal any mind-blowing environmental practices we should all be doing… everything mentioned was relatively simple and doable, dare I say obvious, but we sometimes just forget we can do these things when you’re not in the habit. Lauren may have even convinced me to start concocting my own toothpaste – apparently it’s simple!

One of the things I can happily say I do is HOME COMPOSTING. Composting is such an obvious choice to save food waste from getting stuck in landfills and releasing dangerous CO2 emissions. And even if you live in a city with no yard (#highriselife) your city likely has a composting option. I started using Chicago’s Healthy Soil Compost Community compost program, where they drop off a bucket and you pay depending on how many times they pick up per month. All you do is leave the bucket by your door and they replace with a fresh one, and you compost, compost, compost. We have saved SO MUCH doing this. I throw any food waste that falls on the floor during Lil Bucks production in here.

I am stoked to partner with Healthy Soil Compost and you will see Lil Bucks promoting them at our upcoming events (see the end for our upcoming events). Also if you sign up (WHICH YOU REALLY SHOULD THIS IS SO EASY AND AWESOME), mention Emily from Lil Bucks so we get a discount 😛If you know anyone who owns a cafe or restaurant, send them this list of Chicago partners and get their restaurant on board. Lil Bucks may save a few lbs per month of food waste, but like Girl & The Goat, restaurants who compost can have a HUGE impact.

Have a great Thanksgiving, and GET CREATIVE with those leftovers friends!! Xoxo


November 25th: Chicago Vegan Test Kitchen, 12pm – 5pm at Emporium Logan Square

November 27th: Lil Bucks x Vital Proteins x Title Boxing Club Wellness Event!! Come in for an evening class at Title Boxing Lincoln Park. Some other amazing brands will be there… DM @Lovelilbucks to get a spot / first class is free

December 7th: Revival Food Hall First Fridays Party and Holiday Market, 5pm – 9pm. This will be fun – kick off your weekend with some fun brands, a DJ, drinks, friends, etc.

 December 9th: Covet Markets at Revel Fulton Market 10am – 5pm! DM @lovelilbucks for a discount code for entry. I love this market!!

December 11th: Member appreciation event at AIR Lincoln Park – take a class and have fun with some cool brands!

December 12th: Sampling at The Startup Food Bash, 6pm – 8:30pm.

Greetings From Oaxaca + Lil Bucks Update

Hi friends!

Emily here – the founder of Lil Bucks. I decided to start posting more on the website to give you insight into the Lil Bucks journey, more information about Lil Bucks and the ingredients, and recipes of course!!

Writing from Oaxaca City, Mexico today. Things have been busy, launching on Amazon and working on some exciting new things coming up (updated packaging…  more products on Amazon… limited edition flavors…!! ). I also still freelance full-time to fuel the Lil Bucks hustle (…and my need for RXBAR peanut butter packs and acai bowls and paying rent and workout classes etc 🤷).

Yeah, technically Lil Bucks is still a “side hustle”, but the hours spent on this biz every week are really creeping up. 😁 Lil Bucks is #1 in my heart (after bf and family), and I have so many ideas to spread the Lil Bucks love and make your experience better, get into more stores, add more flavors… These ideas dominate my mind and I intend to make it all happen.

Amidst the craziness, my weeklong trip to Mexico with my Aussie friends really snuck up on me. I was so stoked to see them again (it’s been 1.5 years since I moved from Sydney!) but thinking about everything I wanted to do for Lil Bucks, using my free time to travel almost seemed like a waste of time (GASP I’ve never said that – but I did say “almost”).

Any pre-trip anxiety ended the moment I landed. It’s so good to take a step back and peek into another world, just chill out. As a cultural mecca, the “food capital” of Mexico, and its epic location surrounded by mountains, Oaxaca is the perfect place for that (and it’s warm – missed the first Chicago snow 😅).

On the flight over I also made a gameplan for when I get back. Just before leaving, I helped FroyoToFitness design and launch this EPIC 6-week challenge guide (it’s seriously so awesome), and her planning, passion and action really inspired me to do the same. So, when I get back later this week, expect some exciting things to come before the end of the year. Bear with me as Lil Bucks evolves as I’m sure I’ll test + fail on some things.

In the meantime, comment below or DM @lovelilbucks and let me know any ideas of things you’d like to see Lil Bucks do, an event we should attend, or stores/cafes we should reach out to. In the first half of 2019, I’d also like to start a Brand Ambassador program – if you’re interested, fill out this quick form so you’ll be the first to know.


– Em, founder, Lil Bucks