Making better choices.

I’ve struggled with my weight since high school. I’ve recently started making some better choices food wise. I’ve cut out meat and have gone vegetarian. This morning I had a healthier breakfast compares to what I use to have. I has some hash browns with a runny yolk egg and avocado. Avocados are seriously my addiction! I use to have two eggs over cheesy grits with bacon and toast almost every morning. I’ve also started working out and been keeping track of my progress. I’m using a work out app and Instagram. I like using Instagram as a platform to keep myself motivated because there’s so many people who are supportive and doing the same thing you are. I don’t have a goal weight or anything. I just want to be healthy and confident in my body.

Heres a picture of my breakfast this morning.

If you want to check my Instagram out here’s some links.

My weight loss journey account:

My main account:

Art account:

Much love & many blessings!



Mushroom broth!

This week I’m sharing a broth I make from the stems of mushrooms. I don’t eat the stems usually. I prefer the caps because they are more tender. At least in my opinion they are. Maybe I’m crazy, haha. What I do though is save my mushroom stems and keep them in the freezer. When I feel I have enough I put them in a pot with some water, onion, garlic, rosemary, salt, and pepper. I used some onion tops here just because I had them. Let that simmer until I reach the flavor I want. Just depends on the size of batch you are making. No longer than an hour though. It will turn a nice light brown color that’s great for sauces and gravies.


Much love & Many blessings!


Black pepper tofu and sticky rice.

Dinner was black pepper tofu and sticky rice. I found some black pepper sauce at a shop here and thought I would give it a try. It would of been better if I hadn’t put so much on or had the tofu mixed in with some veggies to mellow it out. It was still good though. I topped it with the green onions and that helped some. Next time I will use less or mix in some plant milk to thin it out and make it a little more mellow. I also had sticky rice with some sweet chili sauce on top. Having that helped some too. I would go back and forth between the two. It was a nice little meal all together though. You don’t know unless you try it.

All I did for the tofu was brown it in a skillet then add the sauce in and toss it around until the sauce was hot. This was a very easy meal. I’ll have to play around with making my own black pepper sauce.



Much love & Many blessings!


Roasted vegetables! Easy and delicious side

Today I am sharing a recipe for roasted vegetables. A easy side to serve with any meal. I love roasting vegetables. Just toss them with some oil and herbs. A little salt & pepper maybe and put them in the oven until tender and golden brown.

I made this to go with dinner one night. It’s roasted zucchini, summer squash, and potato’s. Just cube the vegetables into similar sized pieces so they cook evenly. In a bowl mix 2 Tbls olive oil with salt and pepper to taste. As minced rosemary, oregano, and thyme to the bowl. Mix it up then add your vegetables and coat them good. Then just turn them out onto a baking sheet and put into a 350 degree preheated oven until tender and lightly golden brown. Be sure to toss them during the cooking process to make sure the brown evenly.



Much love & Many blessings!


Avocado toast with carmalized onions

Recipe Wednesday! I know it’s Avocado toast again. You really can’t go wrong with it. It’s simple, tasty, and filling. First thing I do is start my carmalized onions with jalapenos. I slice a quarter of a yellow onion and dice up a little jalapenoand toss them into a pan with a little coconut oil and sugar. I do this before I start anything else so it doesn’t burn. Once that’s done I put my bread of choice in the toaster. While that was doing what it does I cut my Avocado in half and removed the pit. I put one half in a baggie for tomorrow and sucked all the air out. It keeps the Avocado from turning brown. I cut the other half in to small pieces inside the shell. I usually cut lengthwise several  times then on a diagonal both ways. It makes it easier to spread on the toast. After I cut up the Avocado I squeeze lime juice on it and let if run through the cuts giving a nice flavor and helping keep the green color. By this time the toast has popped up and I take it out of the toaster so it doesn’t get too dried out. I take a fork and scoop out half the Avocado and smash and spread it onto my toast. I then top with salt, pepper, and red crushed pepper flakes. I then take my onions and jalapenos and place them on top. All that’s left is to cut my toast in half on the diagonal and enjoy.

Be sure to check out my other Avocado toast post where I share some other tasty combinations!



Much love!!!


Pasta with a kick

Recipe Wednesday! Today is a dinner meal I made. I buy canned whole tomatoes with no skins on them. I can usually get a couple meals from each can since it’s just me. Well I had some in the fridge from another meal that I need to use.I made the sauce first of course. I started by adding some coconut oil to a pan. Then I chopped up some onion and jalapeno and added it to the pan when it got hot with some salt and pepper. I peeled some garlic (lots of garlic actually) so it would be ready to chop up and add when the time was right. I also had my other ingredients ready to go which were the tomatoes, black beans, and some green onions to top it with. I usually add parsley, but didn’t have any. Once the onions and jalapeno cooked a bit I added the garlic, black beans, a couple chopped up dried chili’s, and some tumeric. After that cooked a bit I crushed the tomatoes up over the pan with my hands and cooked it a little before adding the juice the tomatoes were in. I let this simmer and added my pasta to my water that was boiling by now. While that cooked I sliced a radish up to top my salad. I buy lettuce at Aldi’s sometimes and I get the pack that has four small heads in it. I can usually get a couple salads out of it. I made a simple dressing out of whole grain mustard, lemon juice, salt, pepper, a pinch of sugar,  and a little water. I shake that up in my little thing I use for dressings. It’s not a thick dressing, but has lots of flavor. Once the pasta was aldente I added it to the sauce to finish cooking. I let that go and once it was finished I plated it up with the green onions, dressed my salad with the radish on top, and sprinkled some chia seeds on top of that. Then I enjoyed.

You can also follow me on:





Much love!!!


Leftover’s Burrito

Recipe Wednesday! Today we have a burrito made with leftovers. I always have some rice in the fridge and I had some left over roasted eggplant and onions from the night before. To start off I wanted to freshen things up and give a slight flavor change. I started off by chopping some jalapeno, yellow bell pepper, and garlic. I add the peppers to a pan with a little coconut oil and let them cook a little. I wanted to still have some bite though. Then I added the garlic and leftover eggplant and onions to the pan. I added a little water and let everything get to know each other and heat up. While this was going on I put some of my rice in a small pot with some water to re-hydrate it and bring it back to life. I had some leftover sliced radish and green onions from the night before also. I sliced some more of each though so I would have more. I had already opened a can of black beans by now also. I just scoop them out of the can with a slotted spoon. After everything was heated I Layered it on the tortilla, add hot sauce, and rolled it up tight. I had enough for two burritos and after I made  both I wiped the pan out and add a little more oil. I placed the burrito in the pan seam side down once the pan heated up. Let that side get crisp then flipped it over. I love doing this to burritos. I just sliced them on the bias and enjoyed!




Much love!!!