vegan fitblr blog

Bananas, almond milk, almonds, rolled oats, and peanut butter make for a nice smoothie bowl this morning 🍌 crazy sore from the circuit I did yesterday & an eventful dance practice, so I am going to take it easy today. It’s okay to give yourself a break from time to time!
{ follow for more posts on my health journey 💐 }

For our post workout lunch we headed out for vegan sushi! We loveeee dipping them in organic coconut amminos! Seriously try it guys! It’s a great alternative to soy or other high sodium sauces. And if you haven’t seen our newest VLOG, check it out guysss! Link is on our page. 

Looking for more active fitblrs to follow. My dash is dead. Looking for positive non-toxic blogs. No pro-eating disorder blogs. If you’re in recovery or working towards it, 👍 kudos, that’s hard. Positive and supportive vibes only. Like or reblog for me and others to find you.


Roasted Sweet Potatoes 

There are one million and one ways to make roasted sweet potatoes. They are one of the most versatile vegetables and can be dressed up in many ways ranging from savory to sweet. Here is just one way that I like to prepare these for meal prep. 


2 large sweet potatoes, peeled and diced 

Seasoning blend: 1 tsp kosher salt, 1 tsp black pepper, ½ tbsp lemon granules, 1 tsp cinnamon, ½ tsp freshly ground nutmeg, 1 tsp ancho chili powder, 1 ½ tsp Herbs de Provence, ½ tsp smoked paprika. 

Olive oil 


Preheat your oven to 400 degrees Fahrenheit. 

On a baking sheet lined with parchment paper, arrange your sweet potatoes into a single layer. 

Drizzle a layer of olive oil over the potatoes and then sprinkle over the seasoning blend (you may or may not use all of it – if you don’t, save the rest from chicken, it’s incredible). 

Using your hands, toss the potatoes so that they are evenly coated. 

Roast in the oven until the insides are tender when pierced with a toothpick.

NOTE: For meal prep, I tend to “under roast” my potatoes because I do not want them to become too soft after reheating for a meal. 

Divide into meal prep containers after the potatoes have cooled. 


hey beans!

i thought i should use some of my nutrition knowledge to help u healthy people out and came up with this little BACK TO SCHOOL NUTRITION PREP sheet to help guide all u studyblrs / fitblrs back into the new year 😚

feel free to hmu for nutrition help any time 💕 especially as the new school year approaches and things start to get stressful again 😒 i’m here for all 7000 of u whenever u need it


Breakfast: porridge with currants, banana and peanut butter with a vegan muffin with peanut butter frosting

Lunch: vegan tuna melt sandich with vegan cheese, spinach and an orange

I could not believe I made such a great tuna salad!! It tasted like the original version and was so yummy..even my little nephew liked it 😊

Did 30 minutes on elliptical + crunches and pull ups

It is with great heart that we can heal ourselves and one another. Violence never got us any where and hate only stabbed us in the back, but with love, we will find greatness. Let there be love. Love yourself where you are, love one another as they are and love the world and all it has given us. When you find that love, you will love a life of bliss.

Love yourself, love others by Amy Kennedy


Like this? Check out my book!


Roasted Vegetable & Rice Bowl 

Simple meal prep. Eat your veggies.


2 large sweet potatoes, diced 

1 large zucchini, diced 

2 medium tomatoes from the vine, sliced 

Seasoning blend (you may or may not use all of it) - 2 tbsp of each: kosher salt, black pepper, dried Herbs de Provence, dried basil, granulated onion, and granulated garlic 

Olive oil 

Cooked brown rice 


Preheat the oven to 420 degrees Fahrenheit. 

Line a large baking sheet with parchment paper. 

Line the tomatoes in a single layer on to the baking sheet, drizzle with olive, and season with seasoning blend. 

In a large bowl, combine zucchini and sweet potatoes and coat in olive oil. Season with seasoning blend and toss to coat. 

Dump the mixture on to the baking sheet and spread into a single layer. 

Roast for 40 minutes or until sweet potatoes are fork tender. 

Assemble bowl and serve while warm.