Downloadable Journal Pages

I got an e-mail today asking if the PDFs were available for my Daily Commitment Journals, so that people could print them out and do alternative kinds of binding with it. What a great and obvious idea!

So, in case you are interested, the downloadable PDFs for both journals are now available for $5.

CLICK HERE for the PDF of the larger one (6″ x 9″)

CLICK HERE for the PDF of the smaller one (5″ x 8″)

Daily Commitment Journal (Medium) Pages (NEW)

In other news, you may have noticed that I haven’t been putting out very many recipes lately. It’s because honestly I’m just not very interested in food at the moment. My food has been simple in service of my busy, interesting life and I like it that way for now. But, my creativity with food ebbs and flows so don’t worry, I won’t abandon you. Just having a bit of a recipe dry spell. That said, I am working up the courage to make some cooking demo videos and put those out into the world (for some reason this makes me nervous) so you can have that to look forward to. As always, if you have any recipes that you need help adapting (plant-based only please) or meals that you love, let me know, I could use a little inspiration.

Love always,



  1. Thanks for the update Katie. And one food item that I tried, was a lentil loaf. Just got the recipe on line. But it did have a small amount of oatmeal in it. Have you ever made one without oatmeal? How would shredded rutabaga work as a thickener or binder?

    Anyway, the one I made was very good.

    Thanks for all the service to the food addicted community. Bless you.

    On Fri, Mar 9, 2018 at 6:41 PM, Katie’s Bright Kitchen wrote:

    > Katie Gates posted: “I got an e-mail today asking if the PDFs were > available for my Daily Commitment Journals, so that people could print them > out and do alternative kinds of binding with it. Duh, of course those > should be available, thanks Monica! ๐Ÿ˜‰ So, in case you are int” >

  2. Welcome back!!!

  3. Hi Katie. I am relatively new to your โ€œkitchenโ€ but am always happy to get the email notifications and have benefitted from your recipe ideas. So, thank you for sharing.

    Was wondering if the pdf files are โ€œfillableโ€ on my iPad?


    PS. Am writing from Cairo, Egypt, where Iโ€™ve lived for the past 35 years.

  4. Hi, Katie: Thank you very much for what you do. For inspiration, I would love to see a BrightKitchen version of Falafel Waffles. I tried to make these when my brother was here: he is vegan, and I am no flour. We found that we really needed some kind of binder to hold it together, but could not figure out how to do that without either egg or flour. It might be fun to play with other waffle iron ideas…for example from the “Will it Waffle” book. Much appreciation for what you do coming your way. ๐Ÿ™‚

  5. Hi Katie,
    As always, thanks for you service and generosity to us all! I would love to watch a cooking video of the Melty Marinara Eggplant. Iโ€™d love to know if my finished product is like yours. That stuff is food gold! XOXOXO

  6. Antoinette Van Zyl

    Hi Katie,

    Iโ€™ve got a goodie I recently discovered. It come from my deep love for veggies.

    This veggie bake is super simple and a real good one to take along when youโ€™re going to someoneโ€™s house for dinner. These days I donโ€™t ask, I just say โ€œIโ€™ll bring a veggie dish/salad along!โ€.

    Ok, here goes:

    Make cauli mash – steam cauliflower and blend. Roasted garlic glove in this is delicious! Roast assorted veggies like broccoli, carrots, onion, courgette, butternut, pepeprs etc. It works well if the veggies are cut into smaller than bite size chunks.

    Mix the roasted veggies with the cauli mash, place in a baking dish and put under the grill till slightly browned. I top mine with a layer of cheese before it goes under the grill and happily count the cheese as my fat portion.


    Take care and thanks for your awesome recipes! Antoinette Van Zyl From Botswana


  7. I am currently living on mayocoba beans. Just love them. I soak 2 pounds of dry, then pressure cook with one onion and several cloves of peeled garlic and one onion cut in half, high pressure 25 minutes. Love them in my salads, and with black rice for breakfast. They are deliciously creamy and don’t need any other seasoning.

  8. Dearest Katie, I so love you and your recipes. I started BLE at the same time you did, and lost a similar amount of weight, but in contrast I am 63 years old. I love Susan PT as well but I donโ€™t resonate with her current vlog about plain food. Your recipes are a life saver for me! I like interesting vegetarian food with an ethnic flair and some great spicing. In other words, your recipes! Otherwise I would have been totally bored with BLE and likely would have quit by now. I am currently happy thin and free at goal weight and have maintained it since August of 2017 but really enjoy an interesting and varied diet. My current favorite toys are a spiralizer and an air fryer. Thank you so much for all you do for the community and for me personally. In response to your request, I am sending you some cool looking recipes for which I would love your conversion if any so move you. > Charred Cauliflower Stew >

    You rock, Katie!!!! Love, Heather