A little update since I’ve been AFK.

Dyed my hair purple; it’s pretty great. 

Meal prep above: Smoothies, spaghetti stuff, veggies ready to steam.

Also made these amazing “larabars” for Aubrey but i rolled them into balls instead because tiny fingers and such..   

I made these amazing “meat”balls! You must try them!

My bullet journaling is going well. It really helps me stay on track and I think it’s pretty, too. 🙂

Nice coloring page I did on my iPhone using “Colorfy”


Lunch Time! Chick’n salad (Beyond meat), Apple chips (BareSnacks), and Steamed veggies!

When people find out I am vegan they usually ask two questions EVERY time and they are…”OMG! What do you eat if you don’t eat meat or dairy, etc?!?” and “Where do you get your protein!?” I used to try to explain these things to people and give them lists and really try to get them to understand but it is usually a waste of time because they just say things like, “Oh..but you must eat a lot more of everything so it must be super expensive…” Then you try to explain that aspect of it and it’s just never ending. Usually now I just say, I eat a lot of things and am perfectly healthy! Would you like to see my instagram? haha! I am always posting pictures of my vegan meals and sharing recipes 🙂

So many projects coming up.

So, I’m going to be starting a couple new projects…

  • Bullet journaling. I’ll be sharing this journey here and I have to say I’m pretty stoked about it. I so far have just been setting it up and getting it ready to start Sept. 1st but it’s been so much fun just getting it ready!
  • Blogging. Live blogging. All day, everyday, there will be more of me.
  • No complaining!! I am start the NO complaining project where you attempt to rid your life of negativity but just denying yourself the option of complaining – I need this in my life and am excited for the challenge. SO many of my friends and family members just NEVER stop complaining and unfortunately I have fallen into the dark depths of feeling ALL the negativity and just grasping for positive things..
  • FITNESS LOGS ARE COMING BACK. I have been a HUGE slacker. I have really let myself down on this and Sept 1st is going to the the “get back to kicking ass” start day. Though, I will be doing stuff before then, this is my lock it down date.
  • I’ll also be reading You Are A BadAss because honestly…I need to. I need to push away all the self-hatred, self-doubt, self-destroying issues that I currently have with myself. I am going to find worth within myself and it’s going to be great. I’ll be sharing quotes and highlights from this book with you guys and I’m also stoked about this.

So.. yes. More writing, more reading, more POSITIVITY, more exercising, more self-love, more parenting stuff, MORE EVERYTHING :D. I’m excited and I hope you guys will be too ❤ ❤

Best Vegan Alfredo!

Screen Shot 2015-04-12 at 1.03.20 PM

Please don’t mind my super quick and not very pretty picture of this vegan Alfredo.. It was an instagram picture taken pretty late at night, haha! This is THEE best Alfredo recipe. Seriously. It is a must try.


  • 1lb fettuccine noodles (cooked according to package instructions)
  • 1 can coconut milk (or approximately 1 and 1/2 cups)
  • 1/2 cup raw cashews
  • 1/2 cup water
  • 2 tablespoons nutritional yeast flakes
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 pinch garlic powder


Step 1
Cook and drain fettuccine noodles according to package instructions. I usually add a tiny bit of olive oil to the noodles as they cook to prevent them from sticking together. Of course, most of it drains off of them. Return drained noodles to a pot or large skillet and set aside away from the stove.
Step 2
In a blender, combine remaining ingredients and blend until very smooth.
Step 3
Pour blender contents over fettuccine noodles in the pot or skillet and place on medium heat.
Step 4
Cook until sauce begins to thicken slightly–this usually only takes about 2-5 minutes. Be careful not to let your sauce boil for too long, as this results in a clumpy sauce. This sauce will thicken a little more as it cools.
Step 5
Serve hot and enjoy!

Recipe Time!

Okay, so we started trying out the “Starch Solution” lifestyle… Per my husbands request. I haven’t really been following it because 1) I love nuts 2) I love vegan butter and 3) I love sweets.. haha! I found this recipe though and it is to die for.. I can’t remember where I found it (pretty sure it was a library book) so I don’t have a source for it but I will let you guys know once I find it! You all must try this as it is AMAZING & vegan 😉

Global Bean Stew 

Servings:  6
Preparation Time:  25 minutes
Cooking Time:  60 minutes

3 cups vegetable broth
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
2 cups baby potatoes, chunked
2  15 ounce cans white cannellini beans, drained and rinsed
1  8 ounce can tomato sauce
1 ½ cups prepared hummus
1 ½  tablespoons parsley flakes
1 ½  tablespoons soy sauce
1 teaspoon basil
½ teaspoon oregano
½ teaspoon smoked paprika
1/8 to ¼  teaspoon crushed red pepper
½ cup cooked quinoa
1 ½  cups thinly sliced fresh spinach

Place ½ cup of the broth in a large pot.  Add onion, celery, carrot, bell pepper and garlic.  Cook, stirring occasionally, for 10 minutes.   Add remaining broth, potatoes and beans.  Bring to a boil, cover, reduce heat and cook for 30 minutes.  Add tomato sauce, hummus and seasonings.  Cook an additional 10 minutes.  Add cooked quinoa, mix well and cook for 5 minutes.  Stir in spinach and cook an additional 2 minutes.

Hints: This may be made with other cooked grains, such as bulgur, kasha, millet, rice or even whole wheat couscous (which is not a grain, but a pasta).   Most natural food stores sell prepared low-fat hummus or you can easily make your own by pureeing cooked garbanzo beans with a small amount of broth, garlic and salt.   This may also be made with garbanzo beans instead of the white beans.  If you can’t find baby potatoes, use larger red potatoes and chop them into bite-sized chunks.  If you want to use chard or kale instead of the spinach, it will need to cook about 5 additional minutes.

There are so many things coming!

I know, I have been so majorly absent but we have been so busy (I know, I said this last week too) but it’s true!! This morning I finished up the paperwork and registration for my husband to get a vasectomy! That is only one of the big things that’s going on right now… My mom had Aubrey for the night so I am off to get her but then I will be sharing some things from our week, some FitLogs, some recipes, and some other things so please keep an eye out & have an amazing Sunday! ❤

Pure Laziness & Excuses…

Honestly, I have been majorly screwing up. I was doing SO well when it came to exercising and eating healthy and then I just fell off the wagon.. NOT ANYMORE. I am going to get myself up and going again because I need to so, so badly. Exercising is a stress reliever for me. It makes me feel good about myself and it makes me so much nicer. Seriously! I had become so addicted once I bought my Fitbit Flex. It makes the competitor in me come out, especially when all my friends/family members are using theirs. I’m going to do a shout out for Fitbit because honestly, I never understood how my body worked when it came to weight loss until I owned the Fitbit Flex. I LOVE it.

So, tomorrow I begin. It would be amazing if you guys could check in on me now and again; keep me on track… I will be posting updates and logs from my daily routines and whatnot as well. I’ll also be posting about how exercising can be possible with a toddler & an infant. I know some moms have a hard time finding the balance and I TOTALLY get it & would love to help! 🙂

Here we go body.. I’m vowing to take better care of you starting tomorrow.


Your owner, Becca~

Beginner’s Guide to Veganism.

Before I became a vegan, I was a vegetarian for 8 years (husband was for 9.) We had begun discussing “going vegan” right before our daughter was born and had decided that she would absolutely be raised a vegan. We put off going vegan for quite a while because my husband wasn’t sure if he really wanted to give up cheese (Italian man, haha) and so we waited and figured eventually we would make the transition. I had watch a couple documentaries “Forks Over Knives” & “Food, Inc.” included and that was is for me. Of course, this was one month before my son was born. I regret waiting so long. Anyways, here we are and here we will stay. Being vegan is a lifestyle and it is one I am very passionate about. My children have never consumed dairy/animal by products/meat and I am very proud to say that. I know a few people who are transitioning from being a carnivore to a vegan and so I figured I’d put together a little beginner’s guide. I know it is a lot easier to make the transition if you know what is what and if it’s good! So, here we go :).

My all time favorite vegan recipes:

Stuffed Shells (See my blog post about menu’s to see what I changed in this recipe)

Vegan Mac and Cheese

Best vegan nacho cheese (I only used 2 & 1/2 cups of water, 3 tbsps of lemon juice, and 1 tsp of salt. I skipped the pimento because I didn’t have any.)

Best Vegan parmesan cheese

Vegan Chicken Salad

Vegan Ramen

Best Vegan Ice cream

Best “milk” alternatives

Starbucks drinks made vegan (how to order & what to order)

List of Fast Food places with their vegan options

Great Vegan “meatalternatives

Nutritional yeast = life… Also.. Cashews.

Other than these recipes and links I’ve shared my diet mainly consists of Fruits and vegetables! I usually have pineapple, banana, apple, grapes, strawberries, tangerine, and kiwi for breakfast (FRUIT IS NOT THE ENEMY! Sugar in fruit is extremely healthy and NOT AT ALL BAD unlike Women’s magazine and some other silly sources try to tell you.) For lunch I usually have one of the above dishes or some other form of pasta/rice, etc and for dinner I enjoy steamed veggies! My go to veggies are broccoli, cauliflower, carrots and potatoes. I love these steamed with a little bit of vegan butter and some pink Himalayan salt!

I also make my own potato wedges a lot because most fries are NOT vegan or even vegetarian as they usually have some beef flavoring, etc. This is super easy and cheap! I wash my potatoes, preheat the oven to 350, cut potatoes into wedges, put them on the pan with some olive oil or coconut oil (Whatever I have on hand,) pepper, salt, for about 35 – 40 minutes and TA DAH! Yummy!