In early 2023, I began transitioning to a whole-food plant-based diet, a decision I made after completing a Health & Nutrition Course. The insights gained from the course were eye-opening, covering a wide range of topics such as the impact that food has on our bodies (both positive and negative) to delving into the rich history of food in America. The curriculum also explored the science behind food production, with a particular focus on processed foods and produce, as well as delving into diet trends, the physiology of our relationship with food, and practical aspects like shopping for and preparing health-conscious meals and incorporating exercise into our daily routine.

In September, the week before my 37th Birthday I did a small digestive cleanse and shared a little of that process with you, remember the blueberries and nuts? That's what was going on. By now you know that I closely follow a whole food, plant-based diet with the occasional deviation of seafood, and lightly processed foods.  I also have herbal tea three times a day, but only a couple of the herbs in my blends are diuretics - herbs that support the body in eliminating waste through frequent urination.

After recovering from COVID-19, I started juicing to improve my diet and strengthen my immune system. Before going plant-based, my pallet was really limited, and my mind was closed to trying anything new. Converting to a plant-based lifestyle changed all of that.

When I began experimenting with mixing fresh herbs and spices together for cooking, it was not only a health-conscious decision, but it also made a world of difference in how my recipes taste. Even though I had been working with herbs, I had no desire to dig into Herbal Tea. To be honest, it was because I didn't know much about it. I had always associated the word "Tea" with the overly sweet iced tea I had as a kid, which I absolutely couldn't stand, so I'd sworn off anything called "tea."

This summer a few of my friends and my online community participated in a 5-Day Summer Salad Challenge.

We’re just a couple of days away from November and the temps here in Houston dropped below 50 degrees! A huge shift from the 100+ degree temps when I first arrived here. As soon as I feel a shift in temperature, my taste buds follow. I don’t do pasta often but I really wanted something hearty, full of flavor that could last us a couple of days so I went with this Vegan Baked Ziti.

I grew up hating Brussels sprouts (being a follower) which is insane because I’ve always loved cabbage. Brussels sprouts are part of the cabbage family and are known for their distinctive appearance – small, green, round heads resembling miniature cabbages. They’re also really healthy and contain vitamins, fiber, and antioxidants, making them a healthy addition to your meals or even as a salad. My favorite way to prepare and eat them is by roasting them and gazing with Balsamic.

It’s officially soup season and I’m starting it off with this this Vegan Wild Rice and Mushroom Soup. It’s rich, creamy, and full of flavor without the need for dairy. It's perfect for a comforting, warming meal.

As 2022 came to a close, I found myself on a path of personal development and wellness that would come to define my year ahead. Rooted in my growing passion for nutrition, health, and wellness, I set out to achieve several goals that would not only transform my life but also better equip me to share knowledge with others within my community.

This fresh and summery pineapple pico de gallo takes a few minutes to prepare with only a handful of ingredients and is naturally vegan and gluten-free.

This summer a few of my friends and my online community participated in a 5-Day Summer Salad Challenge.

This summer a few of my friends and my online community participated in a 5-Day Summer Salad Challenge.

I never realized how much I relied on Honey until recently. I use it in so many different ways - from cooking and baking to juice and herbal tea, to making homemade skin products and even home remedies for my allergies. As someone who's conscious about consuming things positive for my health, I've been trying to make better choices when it comes to the ingredients in my pantry and Honey is no exception.

This summer a few of my friends and my online community participated in a 5-Day Summer Salad Challenge.

Meal prep isn't a new concept for me, it’s a practice I began years before I transitioned to a plant-based lifestyle. If you've been following my personal socials on IG, Facebook, and TikTok, you know that I enjoy spending my Sundays on meal prep. When time permits, I try to share real time what’s going down in my kitchen on a Sunday evening. For me, meal prep is the number one way I’m able to stay on track with my eating and it also just starts my week off with a healthy, fresh mind set.

Today, Kev and I had the dopest experience volunteering at Infinite Zion Farms Urban Community Farm. From the moment we arrived, we were welcomed by Mr. Prince, who was not only an amazing guide but also a wealth of knowledge on agriculture, sustainability, entrepreneurship, environmental science, and farming techniques. His passion for the work they’re doing in the community was undeniable, and it made the experience even more meaningful.

Neatly 5 years ago I began eliminating meat from my diet, with weight loss as my number one goal. Through trial and error, setbacks, and re-attempts, I reached a weight that I’m now comfortable with, and have maintained for a little over a year now. Present day, my daily diet consists of fruits, vegetables, whole grains, and occasionally fish or other seafood.

Over the past couple of weeks, I’ve been making an effort to reduce the use of Processed/Packaged Foods in my Recipes and diet. Although quick and convenient, Processed Foods can have High Sodium/Salt content and also contain Additives and Preservatives that aren’t the best for your health.

I love Vinaigrette Salad Dressings! Only a couple on the shelves do it for me. So I started working on perfecting my own White Wine Vinaigrette a while back and I think I’ve almost got it just right for my taste buds.

October is National Pescatarian Month. It also marks the 1 Year Anniversary of my Decision to Commit Full Time to a Pescatarian Lifestyle. Lemme pour up a Drink! 🎉