Adventures in Pregnancy – They Can’t All Be Good Days…

Today has just been one of those days where pregnancy kicks my ass.

I’m blessed this isn’t the norm, and grateful I have a husband who can prepare the slightly indulgent dinner my heart desires (WITHOUT judging me 😉)… tomorrow is a new day!

Did you have an easy pregnancy?


Fuck Yeah Friday


I am not trying to shame anybody here… but it boils down to if you constantly eat crap, you will constantly feel like crap. You need to actually fuel your body like you give a shit!

I think I have established that I am a HUGE believer in balance, not deprivation or labeling food “bad” – a treat here and there is actually helpful because a lack/deprivation mindset usually leads to a foodie free for all (and those are actually frowned upon) – the key there is ‘a’ treat such as a cupcake, a brownie… not a dozen or a whole pan.

Portion control and balance are key!


Truthbomb Tuesday – Nutrition

I try to live by the “if your food can go bad, it’s good for you” rule – the stuff that can survive on shelves for months is not good for you!

When you nourish yourself and your body with real, whole foods, you get the natural energy from foods, not the sluggish, fatigued feeling.

Key takeaway here: nutrition is NOT about deprivation! Deprivation usually leads to desperation, and you know how ugly THAT can get! All things in moderation, guys!

Food Tip Friday – Eat Fats

The term “fat” sends most people running for the hills, but in reality, the GOOD fats are essential to your overall health and wellbeing.

Omega-3 essential fatty acids are one of the most beneficial groups of nutrients for your brain and overall health. They build brain cell membranes, reduce brain inflammation, and promote new brain cell formation.

They can improve your mood and memory and give you protection against brain disorders ranging from depression to dementia.

Shockingly, most American’s are deficient. Do you get enough healthy fats?

Whip It Up Wednesday – Creamy Vegan Mac & Cheese

Can I get a YUM?!

Creamy Vegan Mac-n-Cheese


10 ounces dried macaroni (or about 2⅔ cups)
1 cup diced yellow potatoes
¼ cup diced carrots
⅓ cup chopped onion
¾ cup liquid from pot of boiled veggies
½ cup raw soaked cashews
¼ cup canned coconut milk
2 1/2 Tablespoons nutritional yeast flakes
1 Tablespoon lemon juice
1 teaspoon Himalayan salt
¼ teaspoon garlic powder


Soak cashews in boiling water for 15-30 minutes while you cook everything else.

Cook macaroni according to package instructions and drain; set aside.

Bring 2-3 cups of water to boil in a small pot. Place chopped potatoes, carrots, and onion into the boiling water, and cook for about 10 minutes, or until vegetables are tender and soft.

Use a slotted spoon to remove the veggies from cooking water, and place them in your blender (a high-powered blender works best).

Add ¾ cup of that cooking water to your blender, along with the remaining ingredients. Blend until smooth.

Pour sauce over cooked macaroni noodles and enjoy! Great over broccoli or other veggies!