Happy New Year! And welcome to our Kickstart January—Veganuary the Italian Way… Open Celery! New Year issue. 

Welcome to Open Celery! our monthly newsletter. A four-handed gourmet adventure dedicated to Plant-Based Recipes, Cooking Insights, and Stories… Made in Italy! 🇮🇹 / Open Celery! is the fruit (veggie and dessert) of the collaboration between Simona (Personal Chef) and Orsola (Gourmet Traveler+) / Published in Italian (as Apriti Sedano!) and English, here’s happily edited and translated by Orsola (aka ockstyle) 😀

Per la versione italiana, cliccate qui 👉Apriti Sedano! Newsletter

As we step into 2026, let’s ditch the drastic resolutions and embrace small, joyful changes that actually stick — especially if you’re curious about eating more plants (hello, Veganuary newcomers!).

We’re sharing practical tips to cook more at home, cut hidden sugars (with smarter swaps like maple syrup or dates), read labels like a pro, politely say “no thanks” to pressure, and enjoy guilt-free treats on special days.

Plus, a gentle reminder: move in ways you love — dancing to your favorite playlist, brisk walks with podcasts, or living-room yoga — because small, fun steps add up.

The Recipes Corner

• Imagine starting your day with protein-packed scrambled tofu instead of the usual rush. 
• Snacking on silky homemade hummus with crisp raw veggies. 
• Whipping up a pasta lover spaghetti aglio, olio e peperoncino in just 10 minutes. 
• Ending evenings with a comforting bowl of soup that nourishes your body and keeps you light. 
• And for sides? Vibrant winter salads like beetroot carpaccio or fennel-orange-olive combos that celebrate seasonal Italian flavors — all easy, quick, and mostly batch-friendly.

This is just the teaser. The full post dives deeper with our beginner-friendly guide, batch-cooking hacks, and realistic mindset shifts to make healthier eating feel effortless and sustainable.

“Real wellness isn’t about perfection or punishment — it’s about pleasure, lightness, and a touch of Italian self-irony.” (Appetibilis Team)

For our beginner-friendly guide, recipes, and more helpful/unsolicited advice… Keep reading !

Read the entire guide on Substack — and hit subscribe to get future recipes, tips, and seasonal ideas delivered straight to your inbox. No spam, just good food and good vibes.

Happy New Year!!!

ockstyle

I’m an Italian gluten-free Gourmet Traveler+ and a passionate storyteller, writing in English and Italian. Fluently speaking (eating and dreaming) in Italian, English, French, and Russian. When I’m not writing, I cook and test recipes for special diets, and photograph (also on film). Not necessarily in that order. — / — Sono una viaggiatrice buongustaia (la Gourmet Traveler+) senza glutine, appassionata narratrice di storie. Scrivo in italiano e inglese, parlo (mangio e sogno) fluentemente in italiano, inglese, francese e russo. Quando non scrivo, cucino, testo ricette dolci e salate per diete speciali, fotografo (anche in pellicola). Non necessariamente in quest’ordine.