diff --git a/source/chipotle-black-beans.md b/source/chipotle-black-beans.md
index 4607243..b1c3da2 100644
--- a/source/chipotle-black-beans.md
+++ b/source/chipotle-black-beans.md
@@ -1,23 +1,16 @@
 # Chipotle Black Beans
 
-Prep Time: 5 minutes
-Cook Time: 35 minutes
-Total Time: 40 minutes
-Servings: 6
-
-Makes 3 cups
-
 ### Ingredients
 
-- **2 tablespoons** water or vegetable broth
+- **2 tbsp** water or vegetable broth
 - **1/2** medium Spanish yellow onion, diced
 - **3 cloves** garlic, minced
 - **3 cups** water or unsalted vegetable broth
 - **1 cup** dried black beans
-- **2 teaspoons** cumin powder
-- **1 teaspoon** Spanish paprika
-- **1 teaspoon** chipotle powder
-- **1 tablespoon** lime juice
+- **2 tsp** cumin powder
+- **1 tsp** Spanish paprika
+- **1 tsp** chipotle powder
+- **1 tbsp** lime juice
 
 ### Instructions
 
@@ -43,15 +36,13 @@ in an airtight container in the fridge for 4-5 days. 
 
 ### Notes
 
-If using soaked beans, reduce cooking time by 10-15 minutes.
+* Makes 3 cups
 
-These beans will keep 4-5 days in an airtight container in the fridge.
+* If using soaked beans, reduce cooking time by 10-15 minutes.
 
-You can also double the ingredients in this recipe. Cook the same time -- 35 minutes.
+* You can also double the ingredients in this recipe. Cook the same time.
 
-If the beans are not cooked to your liking at the end of the 35 minutes,
-you can cook for additional 5 minutes on the same settings. 
-
-I save the liquid from the beans to use in certain recipes as it contains a lot of flavor.
-I use a few spoonfuls of the liquid in burrito bowls, tofu scrambles, etc.   
+* If the beans are not cooked to your liking at the end of the 35 minutes,
+  you can cook for additional 5 minutes on the same settings. 
 
+* Store in the fridge in an airtight container for up to 4-5 days.
\ No newline at end of file
diff --git a/source/eggroll-in-a-bowl.md b/source/eggroll-in-a-bowl.md
index 20273bb..d9196d3 100644
--- a/source/eggroll-in-a-bowl.md
+++ b/source/eggroll-in-a-bowl.md
@@ -5,17 +5,17 @@ Servings: 4
 ## Ingredients
 
 * **1 lb** ground pork or turkey
-* **1 tablespoon** sesame oil
-* **1 tablespoon** minced garlic
-* **1 tablespoon** minced ginger
+* **1 tbsp** sesame oil
+* **1 tbsp** minced garlic
+* **1 tbsp** minced ginger
 * **8 oz** mushrooms, minced
 * **?** white or yellow onion
 * **1/4 cup** low-sodium soy sauce
-* **1 tablespoon** fish sauce
+* **1 tbsp** fish sauce
 * **12-16 oz** cole slaw mix (1 package)
-* **2 tablspoons** rice wine vinegar
-* **1 tablespoon** hoisin sauce
-* **1 tablespoon** sriracha or gochujang
+* **2 tbsp** rice wine vinegar
+* **1 tbsp** hoisin sauce
+* **1 tbsp** sriracha or gochujang
 
 ## Directions
 
diff --git a/source/granola.md b/source/granola.md
index 7ee719f..f7cb8b6 100644
--- a/source/granola.md
+++ b/source/granola.md
@@ -30,6 +30,6 @@
 
 ## Notes
 
-Store the granola in an airtight container at room temperature for 1 to 2 weeks,
-or in a sealed freezer bag in the freezer for up to 3 months.
+* Store in an airtight container at room temperature for 1 to 2 weeks,
+  or in a sealed freezer bag in the freezer for up to 3 months.
 
diff --git a/source/pad-thai.md b/source/pad-thai.md
index 75e97b2..72034b1 100644
--- a/source/pad-thai.md
+++ b/source/pad-thai.md
@@ -9,19 +9,19 @@
   
 ### For the Stir-Fry
 
-* 4 ounces dry brown rice noodles
-* 2 teaspoons sesame oil, extra virgin olive oil, or canola oil
-* 8 ounces medium/large shrimp, peeled and deveined
+* **4 oz** dry brown rice noodles
+* **2 tsp** sesame oil, extra virgin olive oil, or canola oil
+* **8 oz** medium/large shrimp, peeled and deveined
   (you can use either fresh shrimp or thawed frozen shrimp---
   If using thawed, lightly pat the shrimp dry prior to cooking)
-* 2 cloves garlic, minced
-* 2 large eggs %% TODO: add equivalent measure of egg substitute %%
-* 1/2 cup bean sprouts
-* 1/2 cup grated carrots
-* 2 large (or 3 small) green onions, finely chopped
-* 1/4 cup peanuts, finely chopped
-* 1/4 cup fresh cilantro, chopped
-* 1 lime, quartered
+* **2** cloves garlic, minced
+* **2** large eggs or **1/2 cup** egg substitute
+* **1/2 cup** bean sprouts
+* **1/2 cup** grated carrots
+* **2** large (or **3** small) green onions, finely chopped
+* **1/4 cup** peanuts, finely chopped
+* **1/4 cup** fresh cilantro, chopped
+* **1** lime, quartered
 
 For a meat-free option, substitute the shrimp 1:1 with sliced mushrooms.
 
@@ -32,12 +32,12 @@ Note that canned bean sprouts have a more fermented taste.
 
 ### For the Sauce
 
-* 2 tablespoons fish sauce
-* 1-1/2 tablespoons rice vinegar
-* 1 tablespoon low-sodium soy sauce
-* 2 tablespoons water
-* 1-3 tablespoons honey
-* 1-3 teaspoons ground chile sauce (sambal oelek) or chili garlic sauce
+* **2 tbsp** fish sauce
+* **1-1/2** tbsp rice vinegar
+* **1 tbsp** low-sodium soy sauce
+* **2 tbsp** water
+* **1-3 tbsp** honey
+* **1-3 tsp** ground chile sauce (sambal oelek) or chili garlic sauce
 
 For a sweeter pad thai, add additional honey
 (or even a little brown sugar).