Epic Vegan: Sweet Thai Chili Sauce Recipe

One of my all-time favorite cookbook authors, The Vegan Roadie, (Dustin Harder – @theveganroadie) has a new book! Epic Vegan: Wild and Over-the-Top Plant-Based Recipes is coming your way soon – you should pre-order! In it, you’ll find his Crab Rangoon Pizza recipe and this Sweet Thai Chili Sauce is a must.

Please note that some links in this post are affiliate links, which means if you click and make a purchase I could earn a commission. However, this is not a sponsored post and the opinions expressed here are my own. Photo and recipe by Dustin Harder. Shared with permission from Fair Winds Press, an imprint of Quarto Publishing Group.

Sweet Thai Chili Sauce

By BakeandDestroy Published: May 31, 2019

  • Yield: 1 cup

For more epic vegan recipes, check out Epic Vegan by Dustin Harder!



  1. In a small saucepan, combine the brown sugar, ¼ cup (60 ml) of the water, rice vinegar, garlic, and crushed red pepper. Bring to a boil, then reduce to a simmer for 5 minutes, or until the sugar has completely dissolved.
  2. In a small bowl, whisk together the cornstarch and remaining ¼ cup (60 ml) water to create a slurry. Whisk the slurry into the saucepan until well combined. Simmer for 2 to 4 minutes, until thickened. Whisk in the ketchup and transfer to a serving dish or use as needed in a recipe. Store in a sealed container in the refrigerator for up to 5 days.

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    Epic Vegan: Saucy Mozzarella

    Today I’m sharing a recipe from my brother from another mother, The Vegan Roadie Dustin Harder’s (@theveganroadie) new book, Epic Vegan: Wild and Over-the-Top Plant-Based Recipes. His Crab Rangoon Pizza features this homemade vegan mozzarella, but if you aren’t ready to venture into cheesemaking you can grab your favorite store-bought version instead.

    Please note that some links in this post are affiliate links, which means if you click and make a purchase I could earn a commission. However, this is not a sponsored post and the opinions expressed here are my own. Photo and recipe by Dustin Harder. Shared with permission from Fair Winds Press, an imprint of Quarto Publishing Group.

    Saucy Vegan Mozzarella

    By BakeandDestroy Published: May 31, 2019

    • Yield: 1½ cups

    Tip from Dustin: To make fresh mozzarella, prepare a quart container with cold water and 1 teaspoon sea salt. Add the finished cashew mixture to a saucepan along with 1 tablespoon (24 g) agar agar powder and 2 tablespoons (15 g) tapioca starch or tapioca flour. Cook over medium-high heat for 5 minutes, stirring continuously with a wooden spoon, until the mixture thickens and pulls away from the sides of the pan. Use a melon baller or ice cream scoop to scoop out balls and add them to the salted water; let sit overnight in the fridge to solidify. Fresh mozz will keep up to 5 days in the brine, and it goes great on salads and sandwiches!



    1. In a high-speed blender, combine the cashews, water, lemon juice, sauerkraut, garlic powder, onion powder, and salt. Blend until creamy and smooth, about 2 minutes. Use as directed in recipes. Store in a sealed container in the refrigerator for up to 5 days.

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      Epic Vegan: Dreamy Creamy Cream Cheese Recipe

      I can’t wait for The Vegan Roadie Dustin Harder’s (@theveganroadie) new book, Epic Vegan: Wild and Over-the-Top Plant-Based Recipes. I’m sharing his recipe for Crab Rangoon Pizza, which includes homemade vegan cream cheese. But if you’re pressed for time, or just hungry, you can swap in your favorite store-bought!

      Please note that some links in this post are affiliate links, which means if you click and make a purchase I could earn a commission. However, this is not a sponsored post and the opinions expressed here are my own. Photo and recipe by Dustin Harder. Shared with permission from Fair Winds Press, an imprint of Quarto Publishing Group.

      Dreamy Creamy (Vegan) Cream Cheese

      By BakeandDestroy Published: May 31, 2019

      • Yield: 1½ cups

      Tip from Dustin: The thickness and tanginess of the cream cheese increases slightly when refrigerated overnight or over a couple days, but it is delicious when eaten straight away too!



      1. Add the cashews, milk, lemon juice, sauerkraut, miso, onion powder, and salt to a high-speed blender. Start blending on low speed and gradually increase the speed as more of the ingredients break down. This will take some time to get a nice smooth texture, but I promise you, it’s worth it!
      2. Periodically stop and scrape down the sides of the blender to make sure all of the ingredients are being incorporated. Be patient, and blend until smooth and creamy—it will take several minutes and some stopping and going.
      3. Transfer the mixture to a bowl and stir in the scallions, if using, until well incorporated. Store in a sealed container in the refrigerator for up to 5 days.

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        Epic Vegan: Pizza Dough Recipe

        I’m so excited to share a recipe from The Vegan Roadie Dustin Harder’s (@theveganroadie) new book, Epic Vegan: Wild and Over-the-Top Plant-Based Recipes. Truly, he is a man after my own heart. The Crab Rangoon Pizza all starts with this simple Pizza Dough, but of course if you’re short on time you can skip ahead with store bought.

        Please note that some links in this post are affiliate links, which means if you click and make a purchase I could earn a commission. However, this is not a sponsored post and the opinions expressed here are my own. Photo and recipe by Dustin Harder. Shared with permission from Fair Winds Press, an imprint of Quarto Publishing Group.

        Vegan Pizza Crust

        By BakeandDestroy Published: May 31, 2019

        • Yield: 2 x 12-inch (30-cm) pizza

        For more amazing vegan recipes, check out Epic Vegan by Dustin Harder!



        1. In a medium bowl, whisk together the water, yeast, and sugar. Set aside for 10 minutes, until foamy.
        2. In a large bowl, or in the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, maple syrup, and olive oil. Add the yeast mixture. Mix until well combined using a wooden spoon or the dough hook on low speed. If the dough is too sticky, add more flour, 1 tablespoon (15 ml) at a time as needed, and knead the dough for about 3 minutes, until a stiff ball of dough has formed.
        3. Coat the dough on all sides with the olive oil and place in a clean bowl. Cover with a clean kitchen towel and let rest in a warm place for 1 hour, or until doubled in size.
        4. Punch down the dough and turn it out onto a floured surface. Cut the dough in half and stretch or roll out the dough according to a recipe, as needed. Store unused dough, wrapped in plastic wrapor large resealable plastic bags with the air pressed out, in the refrigerator for up to 4 days. But for best results, use the dough when it is fresh.

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          Friday Five: Vegan Travel Faves

          Today I’m headed to London (then Amsterdam, then Basel, then Rhein, then back to Basel, then Zurich, then back to London until heading home – whew!) Because I have so many flights (and trains) in so few days I’m trying to pack extra light! So here’s a roundup of some of the things making that a bit easier for me.

          1. Coffee Wherevs

          What’s worse, airplane coffee or hotel coffee? Honestly, I don’t know because with few exceptions, they both taste like licking an ashtray. For this trip, I packed a bunch of compostable, single-serve coffee bags from Steeped Coffee. As long as I have access to hot water, I can freshly brew a truly delicious cup of coffee. I’ve also been stashing these in my desk drawer at my coffee machine-less office. (100% not sponsored OR an affiliate link – it’s just good!)

          2. Travel-friendly Teeth

          Travel-sized toothpastes are pretty wasteful, and with all the lotions and serums I travel with space in my TSA-friendly liquids bag is precious. So this time I packed toothpaste tablets (LUSH Toothy Tabs are a good option). Just bite into one and brush your teeth – it’ll foam up and clean and refresh just like toothpaste, but you won’t have to unpack them to run them through the X-ray machine. There are also options on Amazon packaged in recyclable paper or cardboard packaging so you avoid the tube waste.

          3. Face It, I’m Extra

          Wow, I did not realize how wild my skincare routine has gotten until I started packing. I double cleanse, so I have little Nalgene leak proof bottles filled with various oils, a couple serums, lotions… it’s a lot. I usually just use travel bottles to bring small amounts of product with me but haven’t found a good solution yet for keeping them labeled – stickers and marker don’t hold up to washing. So I ordered travel sizes of my favorites from Paula’s Choice, which I can also refill when they’re empty. I’m partial to the Resist line, but heads up that not all of Paula’s Choice products are vegan so read the ingredients. (Vegan Beauty Addict has more info here.)

          4. I Love Trash

          The best thing about international travel, besides you know, going somewhere cool, is having an excuse to just binge on garbage TV for hours and hours. Most flights have TVs built into the seats now, but if you want to download your own movies and TV shows to your iPad or laptop I recommend a Mophie battery case. The one I use also has storage, so I can load it up with all the 90 Day Fiance I can handle.

          5. I’m In Space

          If all I had to lug around with me on this trip was my clothes and toiletries I wouldn’t have thought twice about stuffing it all into my carry-on. But, I’m also carrying most of the items that will go into building a trade show booth in London – and doing it all in a carry-on. So I bought a set of packing cubes from Eagle Creek, and the most useful piece is the Garment Folder. I managed to fit two pairs of jeans, pajamas, and five shirts into the space that normally would have been taken up by the jeans alone. If you follow the folding instructions, your clothes won’t wrinkle, and you’ll have lots of extra room to carry jackfruit samples from country to country. If that’s your thing, too.

          Please note: Some of the links in this post are affiliate links, which means if you click and make a purchase I may earn a commission. However, this is not a sponsored post and all opinions expressed here are my own.

          Bake and Destroy the World: 2019 Travel Dates

          My new job with Upton’s Naturals has me traveling all over the country, and even the world this year. I’ll be covering lots of trade shows and veg fests so come see me if you can – or hit me up on Instagram and let me know where I should eat when I’m in your area!


          6-9: Natural Products Expo West; Anaheim, CA – Upton’s Naturals booth 5427


          *I’ll be in Europe from the 5th until the 11th, but London is the only destination I know for certain currently.

          7-8: Natural & Organic Products Europe; London, U.K. – Upton’s Naturals booth Y30


          5th: VegExpo; Vancouver, Canada

          18-19: NYC Vegetarian Food Festival

          21-23: Sweets & Snacks Expo; Chicago, IL – Upton’s Naturals booth 1395


          7-8: Plant Based World Conference & Expo; NYC – Upton’s Naturals booth 316


          11-14: Natural Products Expo East; Baltimore, MD


          13-14: Nordic Organic Food Fair; MalmöMässan, Sweden

          DIY Gift: Vegan Cake Mix

          DIY vegan cake mix

          Whether you’re making a gift for a vegan friend or just strapped for cash and looking for something everyone will like these simple cake mixes look cute all dolled up with ribbons under the tree. 

          Add a tag or sticker with the final mix ins and cooking instructions and give the greatest gift of all – cake! Like a boxed mix, these recipes make enough batter for a 13” x 9” cake. See bake times for different sized cakes below.

          Chocolate Cake Mix

          “Vinegar cake” was the first vegan recipe I learned when I was in high school. It’s still a classic, and can be dressed up with all kinds of fancy fillings and toppings. 

          • 3 cups all-purpose flour
          • 2 cups sugar
          • ½ cup unsweetened cocoa powder
          • 2 teaspoons baking soda
          • 2 teaspoons salt

          Sift ingredients together into a large glass jar, store in a cool, dry place for up to six months.

          To use, stir in:

          • 2 cups cold water
          • ¾ cup oil
          • 2 teaspoons vanilla
          • 2 tablespoons apple cider vinegar

          Pour into prepared pan and bake at 350°.

          2 8-inch cakes – 33-36 mins

          2 9-inch cakes – 28-31 mins

          13 x 9 inch cake – 32-35 mins

          Bundt cake – 38-43 mins

          24 cupcakes – 18-21 mins

          Vegan Cake Mix

          By BakeandDestroy Published: December 4, 2018

            VANILLA CAKE MIX Consider this cake mix a canvas - dress it up with add-ins like sprinkles, spices or food coloring, or bake it in canoe pans for a homemade version of everyone's favorite cream-filled snack cake. Cake flour and the 5 minute rest before scooping the batter are the two keys to this recipe!



            1. Sift ingredients together into a glass jar and store in a cool, dry place for up to six months.
            2. To use, stir in: 1 & ¼ cup soy milk ⅔ cup oil 1 tablespoon vanilla 1 teaspoon apple cider vinegar
            3. Allow the batter to rest for 5 minutes before pouring into prepared pan and baking at 350°. See above for bake times.

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              My 8th Annual Birthday Fundraiser for Grind for Life

              grind for life bake and destroy

              Yes, it has been a long time since I blogged. I started a new job, have been traveling a lot, and also, no one reads blogs anymore. Anyway, I’m back to tell you that once again, I’m fundraising for Grind for Life.

              Shortcut: Donate Now!

              For those of you who are new here, I’ve dedicated eight birthdays to fundraising for Grind for Life, a cancer non-profit started by skateboarder Mike Rogers, with a mission to help people with cancer. I ask my friends and family, and a lot of generous folks on the internet, to donate instead of buying me a birthday gift. Over the past several years we’re raised more than $16,000 together.

              You can help by donating money, or if you’d rather donate a prize to encourage others to donate money you can do that too. Here’s how:

              I’m asking all makers, crafters, business owners, artists, etc. to think about what you might be able to offer as a prize. I generally ask for things that can be shipped (U.S. addresses only), but if you offer a local service (baked goods, hair styling, tattoos, etc) I can do a special drawing for donors who live in your area. In addition to being a great person who helps a great cause, you will also be well-promoted across all of my social media channels.

              Interested in donating a prize? Click here to fill out this form! (Feel free to contact me if you have questions about donating, but if you’re ready to offer something, please use the form because this is how I will keep track of what gets promoted!)

              Friday Five: Noochy Noodles Five Ways

              I eat this so much.

              You know those family recipes that are like, some of this, some of that, whatever else you feel like, and dinner is served! I love those! For a long time my family lived on Bowl of Stuff, and every time I posted a picture of my bowl of the day people asked for the recipe. But there never really is one, because Bowl of Stuff is more of a concept than a recipe. (But then I did eventually write some recipes because I know not everyone is cool with winging it.)

              Well, the same is true for Noochy Noodles. There’s a naked version, which is #1 below, and then there are the loads of variations I make depending on what’s handy! Make the basic noodles, and then add whatever you want – #2-5 are suggestions, but I’d love to hear what you end up doing with this!

              1. Naked Noochy Noodles

              Quick back story: My son Teno used to love buttered noodles from Noodles & Co. when he was little… and I have loved pasta with garlic and olive oil my entire life. So this recipe came out of sort of combining the two, and making them vegan.

              1. Cook one box of pasta as directed on the package. We always make farfalle, but you can choose a different shape – I recommend something with twists or curls so the sauce has something to stick to. Make sure you salt your cooking water – I usually throw a tablespoon of salt in.
              2. Before draining your pasta, scoop out about 1 cup of the cooking water – this has salt in it, plus starch from the pasta. It’s going to help your sauce stick to the pasta. Set is aside and drain the pasta.
              3. Straight up, nothing fancy. OK tofu if you consider that fancy.

                In the same pot you cooked your pasta in (unless you have a good reason to dirty a new one) melt a good quality vegan butter (I like Miyoko’s) over medium-low heat, add some olive oil, and a bunch of nutritional yeast. Splash in as much of the reserved pasta water as you need to make a sauce, and return the pasta to the pot, stirring to coat.

              OK, I know I lost a couple of you who are looking for measurements – look, it’s super preferential. If I’m cooking a whole box of pasta, I use about 1/4 cup butter, 2 Tbs olive oil, 1/4 cup or more of nutritional yeast. You might use more or less.

              4. Turn the heat off and serve. I like to season it with some freshly ground black pepper and Not Parm – but do whatever makes you happy. And keep reading for more ideas.

              2. Dragon’s Blood Noochy Noodles

              I make this nourishing dish for myself after I donate blood. All the green stuff is full of iron, which you’ll be low on after you donate, plus a shot of B-12 from the nutritional yeast.

              Make Naked Noochy Noodles as directed above – when it’s just me, I like to also throw 2-3 garlic cloves into the butter/oil mixture. Teno isn’t a big fan, despite is overwhelmingly Italian name. While the pasta is cooking, steam a cup of chopped broccoli and a couple handfuls of spinach for about 3 minutes – until the broccoli is bright green and the spinach is wilted. When you’re ready to add the pasta to the sauce, throw the veggies in too. I usually top it off with some basil from my herb garden and a sprinkle of red pepper flakes.

              3. Teno’s Garden Noochy Noodles

              Just put stuff in there. Who cares? Stop being weird.

              Although he passed away before I was born, my mom’s told me enough stories about my great-grandpa Teno’s backyard garden for me to feel like I saw it myself. (His full name was Defendente Petitti, and I think if you whisper it over your pasta while it cooks magical things might happen.)

              Sorry recipe sticklers, this is kind of another one where I’m gonna ask you to wing it. The concept here is fresh, fresh, fresh. Taking things from your backyard garden and throwing them into the pot raw so they have texture, color, and lots of flavor. While your pasta is cooking, chop up: a sweet pepper, basil, and flat leaf parsley. When you’re ready to add your pasta to the sauce, throw these ingredients in too. If you want them to get a bit softer, cook everything for 3-5 minutes over medium-low heat. But I like them just warmed through, still crunchy and leafy. Garnish each bowl with halved cherry tomatoes, freshly ground black pepper, and if you like them, some nice salty pitted olives.

              4. Roasty Toasty Noochy Noodles

              This version came about, again, thanks to my son Teno. His school lunch schedule is cray, sometimes he eats lunch at 11am so by the time I’m home from work he’s starving, but Tony gets home an hour, sometimes two hours after me. So I needed to figure out a way to make Teno a quick dish that could be re-heated and tweaked for us grown ups a couple hours later.

              1. So, for Teno, I make Naked Noochy Noodles, which he eats with absolutely no vegetables (sometimes broccoli, if I nag him) and no additional seasoning. I stick the leftovers in the fridge and turn the oven to 475 degrees F.
              2. Then I start cutting my favorite roasting vegetables – carrots, Brussels sprouts, cauliflower, etc. – into pieces that are roughly the same size as each other. Throw them in a bowl, along with whole cloves of garlic, big chunks of red onion, a pinch of dried oregano, a pinch of dried rosemary, a pinch of dried thyme, and toss with 1/4 cup olive oil.
              3. Spread everything out in an even layer on a baking sheet – put down some parchment paper first for an easier clean up – and sprinkle with salt and pepper. Then roast for 35-40 minutes, stirring/flipping it all about 20 minutes in.
              4. Once Tony gets home, I grab the pot I cooked the pasta in, drizzle a little olive oil so it’s not sticky, and I stir together the prepared Noochy Noodles with my roasted veggies. The sauce isn’t going to coat the veggies as much as it would have if you’d cooked everything at the same time – but I like the difference in color, texture and flavor. You still get that nice charred flavor on the vegetables, with a buttery, cheesy soft cushion of noodles.

              I’m just looking back at this now and laughing thinking about anyone who prints it out to make at home. “OK so first make Teno his, then when Tony gets home…”

              5. Fakon Noochy Noodles

              Sometimes I use other noodles. I’m wild like that.

              One of my favorite dishes is Chloe Coscarelli’s Vegan Pasta Carbonara with Shiitake Bacon, and while it’s not all that complicated to make, sometimes I’m just too lazy. So one way I can guarantee that I’ll have something similar for dinner even on my busiest night is to make the star ingredient – the shiitake bacon – over the weekend, and keep it on hand for a Monday night dinner.

              Then, make a batch of Naked Noochy Noodles – while your pasta is cooking, heat a bit of olive oil in a pan and cook 1 chopped white onion and three minced cloves of garlic until soft. Throw that into the pot with your cooked noodles and prepared sauce, and add a squeeze of lemon juice. Top with the bacon, some black pepper and parsley, and make a note to make the real carbonara recipe sometime when you aren’t so lazy.

              Noochy Noodles Five Ways

              By BakeandDestroy
              Published: July 27, 2018

                Noochy Noodles are less a recipe and more a way of life. Check out the suggestions above for different ways to serve this simple dish.



                1. Please see #1 above for the full directions.

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                  Friday Five: Five Things People With Imposter Syndrome Should Know

                  Illustration by Heather Buchanan

                  Because I am a human person who lives on earth, my self confidence goes through highs and lows. In professional settings, people always tell me I’ve accomplished a lot, that I’m a wealth of knowledge about marketing and sales. Then, after the initial high of being acknowledged wears off, I kind of go back to wondering if I actually know anything about anything. And, in the worst cases of this, I become paranoid that people will soon figure out that I don’t know a damn thing in the world.

                  It’s called Imposter Syndrome, and put simply, it’s a failure to recognize your own accomplishments. In and of itself, Imposter Syndrome isn’t considered a mental disorder, it’s more of a phenomenon. Of course it can be some part of a larger self esteem issue, and if you feel this way more often than not, you might consider seeking professional counseling.

                  Recently, in the midst of a bout of good ‘ol IS, I asked people on Instagram if they ever experience this feeling, and if so, what they do to counteract it. Again, I’m not here to replace your therapist, and I urge you to read more on the subject because there are a lot of articles with great, in-depth analysis and advice (like this piece from Psychology Today or this one from Fast Company) but for those of you who just need a little boost to get out of a funk, here are five suggestions from my Instagram followers on how to push past Imposter Syndrome:

                  1. Know That Everyone Feels This Way

                  “Everyone” might be a tad hyperbolic, but I was overwhelmed with responses when I asked if anyone else experiences this. Hundreds of messages. Take a quick peek at that Fast Company article I mentioned, scan the five types of Imposter Syndrome and see if any of them ring true for you. The chances are high that one of them does, and that’s because this is a very common phenomenon, especially in people who set the bar high for themselves. Knowing that I am not alone in this feeling really helped me to see that my fears are unfounded. If I was the ONLY person on all of Instagram who sometimes feels like she lucked into everything she has and that it could all crumble away in an instant, OK, then maybe there’s something to it. Or maybe I need some serious counseling. But the fact that so many people concurred with that feeling – people who I know personally, and I know how hard they work and how talented they are – it poked a lot of holes in my own fears.

                  2. Learn to Accept and Believe Positive Feedback

                  Couldn’t find the original source due to Pinterest fuckery – comment and let me know who it is so I can give credit?

                  I mean, if only it were that simple, right? Most people I know have a hard time accepting compliments – I’m in that group, too. But as we are social creatures, we benefit from positive feedback from our peers (and bosses). The next time someone tells you that you did a great job on something, or that they’re impressed with how much you know about this or that, internalize it. Maybe write down what they said on your calendar or something. Create a database of positive feedback for yourself, and reflect on it whenever you find yourself in a dark place.

                  3. You vs. You

                  Sometimes I’ll have a particularly nagging case of Imposter Syndrome about a particular issue. For instance, I have a BA in magazine journalism, and my peers in my field are mostly MBAs. Accomplishments-wise, we are peers. Outside of throwing around jargon that I think sounds stupid anyway, and making elaborate spreadsheets, there’s nothing they can do that I can’t do. But sometimes, for instance if I’m job-searching, it nags at me. And I start to consider positions that are far below my experience level, or I accept a salary that no one else with my experience would accept. The best way to squash a nagging, negative thought about yourself is to gather evidence. Write it down. Write down the thing you believe about yourself, and under that, draw a line that divides the paper into two columns. On the left, write down any evidence that you have – facts, not feelings – that support that negative thing you believe. In the right column, write down any evidence you have that contradicts the opinion. If you struggle with the exercise, ask a friend or a loved one to help you fill in the columns with facts about you and your accomplishments. The people who suggested this practise to me said that they always find more evidence to dispel negative thoughts about themselves than to support it.

                  4. You Suck, But Not As Much as Other People Suck

                  This one made me laugh, but it kept coming up as a coping mechanism people use. It’s a little mean-spirited, so if that’s not for you that’s fair, but basically when you doubt yourself, get a little judgey with the people around you. Listen, every brand I’ve ever worked for does this. We might be a $100,000/year widget brand that constantly gets bad reviews on Amazon, but we’re still better than that multi-billion dollar widget brand because they’re still using virgin plastic and ours is post-consumer recycled. So fuck them! We rule! Comparing yourself to others is usually not great advice to give anyone with low self esteem, but in this context it’s an exercise in leveling the playing field. Tread lightly, but I can see where this helps in a pinch.

                  5. Fail On, You Crazy Failure

                  Detail from Motivational Speakers by Betty Turbo

                  The root of Imposter Syndrome? The fear of failure. The fear of trying something and not succeeding. But you’ve read those fucking clickbait articles about the world’s richest people who failed a million times. (Here’s one.) We’ve all read the stories about Steve Jobs failing. Oprah failing. Elon Musk failing. All of your heros have tried and failed and picked themselves up, dusted off, and tried again – and succeeded. And you do it too, all the time. But it’s easy to focus on your failures when you aren’t seeing yourself through the hero lense we see others through. Failing is normal. Failing is fine. Failing is nothing to be scared of. When you let go of your fear of failure (and/or perfectionism, if like me, that’s your problem) it’s easier to accept your successes, and maybe even to celebrate them.

                  OK, But How?

                  I received some suggestions on ways to put these suggestions into everyday practise:

                  • Therapy/counseling – A lot of people with particularly crippling cases of Imposter Syndrome told me they sought professional counseling. Obviously this isn’t the right fit for everyone, but if it’s something you have the means to try, why not?
                  • Daily affirmations – Make a practice of repeating positive thoughts to yourself, either silently in your head, or say them right out loud. There are tons of apps and free resources online to guide you, there’s even a Twitter account.
                  • List making – This is my go-to. Most recently, I pulled myself out of a case of IS by quantifying my career accomplishments – “grew this brand’s social media following by X% in 12 months, increased conversions from social media on this webstore by X% in 6 months.” If you don’t love data, just straight up make a list of everything good you’ve done in the past 6 months, or everything you’re proud of, or the ways you’ve made things run smoother at work or home. It’s hard to look at a list of things you’ve done well and not feel good about yourself.
                  • Natalie Slater

                    Hot mess express, comin’ atchu

                    Meditation – Similar to affirmations, in some ways. Taking the time to quiet and focus your mind. Again, there are lots of free resources for this online, and in the app store, with lots of guided meditation videos available on YouTube.

                  • Say something – my last piece of advice is this – if you find yourself feeling this way more often than you can cope with, tell someone. Or even if it’s just something you feel once in a while – bring it up to your best friend, to a trusted loved one, or do what I did and just confess it on a social media platform where you feel safe. Chances are, you’ll find out that what you feels is normal, and often times whomever you’re speaking with will remind you of things you’re good at that you hadn’t even thought of.

                  I’d love to learn more about this – so if it’s something you deal with, or have managed to overcome, please tell me about it in the comments! I’m open to book suggestions, blog posts, etc!



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