I decided to have a hike for lunch today. I’m having a tofu salad sandwich with some deliciously sweet jackfruit at the Albany Bulb. Lovely day 💙

Holy shit, YUM!!!! 😍😋🔥
How about some sage maple roasted chickpeas with crispy kale and sweet potato mash??!?

It’s that special day of the week where I decide to work on abs. So here’s that core work for you. This was my last set and I was taking it slow and shaking like a mother fuck, but I finished and now I want a nap. 😁

Din din tonight was was yummy affffff! Sautéed kale and onion with baked spicy teriyaki tofu. 😫😍 👅

I’m both shocked and proud that I’ve stuck to my workout routine so religiously. I’m gonna do my yoga with my girl when she gets home from work and then it’ll be another good day under my belt. 😁

Purrfessor was having a “look at me” day today during yoga. He’s not a fan of mom is corpse pose. I’m just trying to get into savasana buddy. 😹

It’s weigh in day! I’m weighing I. At 290.8 this morning. 😁 That means I have lost 4 lbs this week and officially lost 🎉20lbs🎉 all together!!!!! Now granted I was really sick this week so it might not stay that high of a loss but that didn’t make me any less happy to see it pop up on the scale. 🙈

Yay! It’s Tuesday! That means my new YouTube video has been posted! In the first episode of Fab Foods I’ll show you how easy it is to make that tasty coconut green pasta I posted on Friday. Give it a watch!
Link below👇🏻👇🏻👇🏻👇🏻


Goodnight loves! 😘 I’ll see you first thing tomorrow morning for weigh in day! 🤗 😜


Holistic Nutrition Time……..

This is a delicious vegan Cheese-less pasta, with cauliflower buffalo bites & salad made for the family dinner:


Cheese-less sauce recipe:

1 ½ cups raw cashews
3 T. fresh lemon juice
¾ cup water
1 ½ tsp. sea salt
¼ cup nutritional yeast
½ tsp. chili powder
½ clove garlic
pinch of turmeric
pinch of cayenne pepper
½ tsp. mustard (dijon or yellow)

If you have a Vita-Mix, or other high-powered blender, making this sauce is a cake-walk. Simply throw the first ten ingredients into the blender, and blend until smooth and creamy! If you do not have a high-powered blender, don’t worry– you can easily use a food processor or blender to process the cashews first, until they are finely ground, or ideally, a nut-butter-like consistency. Once your cashews are thoroughly processed, add the rest of the ingredients and process until smooth.

You should have a thick, smooth sauce. Pour over cooked pasta of choice.


Cauliflower Buffalo Bites recipe:


1 head cauliflower; chopped into bite size piece
½ cup brown rice flour
½ cup water
Pinch of kosher salt
Pinch of granulated garlic powder
Non-stick spray
1 tsp. Earth Balance butter substitute; melted (I omitted this part)
½ cup Frank’s Red Hot sauce


Preheat oven to 450F.

In a small bowl, combine brown rice flour, water, garlic powder and salt. Mix thoroughly with a whisk.

Dip cauliflower pieces in the batter until coated evenly, then place on a lightly greased, non-stick baking sheet.

Bake for about 10 minutes or until the batter hardens, then flip with a spatula and bake for another 5 minutes.

Whisk together Frank’s Red Hot sauce and Earth Balance butter substitute in a small bowl.

When the cauliflower is finished, take a plastic pastry brush and evenly brush each piece with the hot sauce mixture.

Bake coated cauliflower for an additional 8-10 minutes, or until cauliflower is crispy, and sauce looks absorbed.

Remove from oven.

Let cauliflower bites set out for at least 20 minutes before serving.


Served with an avocado, tomato, shallot & cucumber salad tossed in olive oil, lemon juice, pink Himalayan salt and black pepper.