It’s Tuesday!  I’m talking about goals because I’m currently tracking my weekly goals.


How many of you make long term and short term goals?  Has anybody reverse engineered those goals to decide of they are right for you and how to make them happen?  Goals provide motivation and a way to make a plan of action to achieve great things in all areas of your life.  I’ll be talking about goals in my upcoming health and fitness workshop starting September 14th.  If you’d like more info, please comment below!


Vegan Black Bean Burgers

Friday evening was delightful!  My husband and I had a great visit with my dad, we enjoyed a couple local craft brews (after my P90X3 workout, of course!), and I whipped up some delicious vegan black bean burgers and worked on a knitted dish cloth.

Needless to say my black bean burgers turned out great!  I was very happy, especially when my husband said they looked and smelled good, while he and my dad feasted on organic beef burgers.  When a meat eater makes a positive comment on a vegan dish, you have to take that as a compliment in my house 😉

Black Bean Burgers!
1 can rinsed and drained black beans
1/2 diced red pepper
1/2 diced red onion
1 minced, seeded jalapeno pepper
1 flax egg (I make mine with 1Tbl chia/flax meal and 2 Tbl water, whisk and let sit)
1/4 cup oat flour (could use spelt or other flour)
Juice from 1 lime
Cumin, garlic and sea salt (honestly, I don’t measure, I tend to hold spices up to my nose and if the combo smells good, in it goes!)
Place your rinsed black beans in a medium bowl, mash them so about 1/2 are mashed.  Add peppers, spices, onion and flax egg.  Mix well.  Add lime juice, mix.  Add flour and combine well.

Make 3-4 equal balls of bean mixture (I did 3 because I had planned on Fri-Sun meal).  Pat well and form into patty.


Heat skillet to med-high and add approximately 1/4 tsp virgin coconut oil.  Add patty to pan and cook about 5 minutes per side (keep an eye so you don’t blacken).
I place leftover patties in a glass container with wax paper between each patty for future meals.

Lastly…enjoy!  I happened to enjoy this on a Stella Bakery 3 pepper bun with organic mixed greens and avocado.  This paired well with a lager 😉


I have to add that this burger is inspired by Cookie and Kate as well as the Simple Veganista.  Without having made some of their delicious recipes I wouldn’t have the courage to delve into making food without recipes on my own 😀

Antioxidant post workout breakfast

It’s a cool and refreshing morning so after kicking my own tushy with the Decelerator workout (P90X3) I needed something packed with nutrition to help my muscles recover.  I hear berries, kale, cocoa are all great.  I picked up some organic baby kale and organic strawberries from the market the other day and rather than putting it in a salad, added it to my daily dose of dense nutrition…Shakeology 😉

I added 1 cup organic baby kale
1 cup organic strawberries
12 oz filtered water
1 scoop chocolate vegan shakeology.

I know some people may be thinking…kale and chocolate..Eew.  Do not scoff until you try it, honestly I enjoy kale.  I like the taste, texture and the nutrition it gives me, however I can’t taste it in my shake.  For some that’s a blessing, for me that’s a bummer.  Needless to say The Mollinator and I enjoyed a quick breakfast on the patio.


Vegan Pesto Pasta!

I have been looking forward to making something similar to this creation since last week and as it turns out, I’m super glad that I didn’t have a chance to make it.  After a fantastic visit with my parents last weekend, my mom shared some of her homegrown herbs…hello sweet basil!  So, I share with you a vegan pesto pasta dish that’s great cool or warmed up.

For the pesto, I used
1/4 cup Extra Virgin Olive Oil
1 cup packed fresh sweet basil (thanks, Mom!)
1/4 cup walnuts
1 1/2Tbl nutritional yeast
1 Tbl lemon juice
1 garlic clove

Vegan Pesto Ingredients

Pulse the nuts, garlic and basil.  Add in the lemon juice and EVOO, blend until smooth, add in the nutritional yeast and pulse until well combined.

I used Hodgson Mills whole grain pasta with quinoa.  I had some unused cherry tomatoes and sweet yellow so I halved those.  To top off the dish, reduced fat crumbled feta cheese.

If you’re into meal prepping, I like to do a few days at a time so I often cook a meal that reheats well.  This recipe qualifies.  I measured 1/2 cup pasta, 1 cup halved tomatoes, 1 Tbl pesto and 1 Tbl feta.

Pesto dish

Ta da!  Fast, delicious whole food and an extra 3 meals to boot.  I hope you enjoy as much as I did 🙂

Options:  add in some crushed red pepper to the pesto or sun dried tomatoes 😉

Tropical Shakeology Recipe

It’s a beautiful, sunny morning so a post workout nutritionally dense meal is just what the body is craving.  I drink Shakeology daily, usually post workout to be sure I’m getting everything I need to recover from kicking my own butt 😉  I occasionally change up the flavor, today I’m using Vanilla with 1 cup organic kale, 1/3 cup pineapple and 1 kiwi.


Blend up all of the goodies (including 12-16oz of H20) and enjoy!


This is my go-to meal on-the-go, especially if you enjoy working out in the morning before work.  I’m a morning person so I want to get my workout in, power shower and get going on work right away while my brain is firing strong (thank you endorphins), which means I don’t always have the time to  cook a healthy breakfast.  If you have questions about what Shakeology is, comment below and I will answer them 🙂

Roasted Chickpeas and Veggies

Good evening,

I was tinkering in the kitchen the other evening, wondering what I could cook up with leftover veggies and a hankering for BBQ.  Off to the pantry to discover a can of chickpeas and extra virgin olive oil…this is going to be good 😉

So, I diced up my squash, mushrooms, onion and broccoli and added them to a bowl.  Preheated the oven to 400F and pulled out my mom’s special BBQ spice.


A Tbl of EVOO and 1Tbl of spice, tossed the veggies a bit and spread them out on a foil lined pan.


I baked them for 7 minutes, tossed a bit, then baked for approximately 7 more minutes (I wanted them to be a bit roasty but not mushy).  I have to say, they turned out fantastic!


Perfect quick vegan meal to use up veggies and added healthy fat and protein.  Options if you wanted: add a little nutritional yeast if you’re craving a cheesy flavor, roast the chickpeas first and then a 2nd time with the veggies if you wanted a crunchier shell.

Hello world!

So, I’ve gone out on a limb and decided to begin a blog! :-O  I decided to start one for a few reasons.  First and foremost because it’s a little scary for me and I think it’s important to do something that scares you a little bit 😉  I also want to share my passion for health & fitness and my journey to living a cleaner, healthier life.  I am a beachbody coach and enjoy trying new workouts, training for fun races, creating recipes and working on personal development.  This blog will include a bit of all of those things and a little more because I have a lot of interests.  Don’t be surprised if you find a knitting pattern amidst or pics from an awesome motorcycle ride amidst a killer new Shakeology recipe I tried!  So, I hope you enjoy and thanks for reading!