Sweet Potato Custard


How was your weekend?

Today I made sweet potato custard as part of Kimberly Snyders blogger recipe Assignment. You can see her original recipe here


I love sweet potatoes in all forms; as potatoes, fries, mashed and as dessert. See my mashed sweet potato recipe here

Here are the ingredients I used. Sorry it was early when I took this pic.



I wrap in foil and bake at 400 degrees, once cooled, I remove skin, place in a bowl and mash


I then mix in the almond milk, cinnamon and maple syrup


You can eat them plain or top with fruit and more cinnamon as I did here.


I actually ate this for breakfast, It was yummy!


1 medium sweet potato (baked)

1/2 cup of unsweetened almond milk

1/2 tsp of maple syrup

1/2 tsp of cinnamon

Sliced bananas (optional)



Mashed Sweet Potatoes


If you don’t know by now, I love sweet potatoes; not only because they taste good but because they are so good for you. Today I’m sharing one of the most basic ways to make them. Mashed. This is a healthy vegan friendly version. In the past, I’ve made them with real cream and butter but since I’m trying to adopt a more plant-based diet I’m using almond milk and vegan butter in this recipe.


You can either boil or bake the potatoes but I prefer baking because they usually come out better and there’s less mess if you use foil.


After cleaning my potatoes with this cute little potato scrubber (found at TJ Maxx)


I wrap the potatoes in foil and place them in oven for an hour at 400 degrees.


Once they are cooled I place in a pot, start mashing, add in butter, almond milk and cinnamon




This is a perfect fall dish and so simple to make. I always make them on Thanksgiving.

2-3 sweet potatoes

1 cup of Almond milk

1-2 Tbs of vegan butter

1 Tbs of cinnamon



Rachel’s workout

Hello and Happy Saturday!

I hope you are having a nice weekend. Today I’m sharing my client Rachel’s workout with you. She brought her three-year old son with her today and it was quite entertaining; he’s a sweet (and funny) boy!

Rachel was getting over a cold this week so we kept her workout intensity light to moderate which is always recommended when your body is fighting off something.

All my workouts consist of a leg exercise, preferably some form of squats and at least one push and pull exercise. When you focus on the largest muscle groups; the legs, back and chest, you will burn more calories and use your smaller muscles in the process.

After properly warming up, we did squats:


3 sets of 15

Next push ups: Straight push ups always incorporates your core where as push ups on your knees does not.


2 sets of 15

We alternated push ups with a row: An excellent upper back exercise


2 sets of 15

Then a step up: Great for legs, core and balance


2 sets of 15

We alternated a step up with a ball tuck (also known as a prone jackknife)



2 sets of 15

This is one of my favorite exercises for a strong core because it strengthens the transverse abdominis which is the deepest abdominal muscle and acts as a girdle.

As always, we finished off with a cool down and stretching; check out these cute photos of her son Jake.



He decided to join us for the stretching. How cute is he?

Here’s a recap of Rachel’s workout:

1. 3 SETS OF 15 Barbell Squats (you can use dumbbells in place of the bar)

2A. Push ups 2b. Row

3a. Step up 3b. Ball tuck

DISCLAIMER: Consult with your doctor before starting any exercise program. All opinions expressed on this site are solely my own. Always seek professional advice before engaging in any physical activity.

In other news, my daughter is going to homecoming tonight. This is how she was asked.


Yes, she loves donuts 🙂

Enjoy the rest of your weekend!









Green Dream Smoothie


Happy Friday!

Just dropping in real quick to share a simple smoothie recipe I had after my workout this morning.

It’s called green dream smoothie. I originally found it on Tara Stiles website. I used the same ingredients but added some vegan protein to mine.

All you need is:

A handful of spinach
1 frozen banana
Almond milk
1 scoop of sun warrior protein

Blend and enjoy

Have a great weekend!


Yummy Chocolate Smoothie

Hey Friends,

How was your day?

Today I was having a serious sweet tooth and craving my favorite two things; peanut butter and chocolate so instead of indulging in something I would later regret, I made this yummy-ness. (I know that’s not really a word)


A Ball Mason jar complete with a soccer ball in the background. See it? That was not planned 🙂


Sun Warrior is my favorite protein. Its contains 15 grams of raw vegan protein.


I love using Navitas Raw Chocolate powder for my smoothies and especially desserts.

Here are the ingredients:

1 scoop of plant-based protein such as sun warrior

1 Tbsp of Navitas Raw Chocolate powder

1 Tbsp of Peanut or Almond Butter

1 frozen Banana

8 oz of Almond Milk

Blend and EnjoyIMG_6814


I planked for a contest


Last week I was busy planking for a contest. What? Cassey Ho of Blogilates was holding a “popsters in plank photo contest”. There were three categories: Most people in a plank, oddest location to plank, and random plank. You can read more about it here. Why would I do this? Because I wanted to win this:


Cassey has her own activewear line called Bodypop active. Very cute stuff.

If there’s one thing I love as much as fitness its fitness clothes. When I saw this, I had to step out of my comfort zone and participate.

So I started to plank in some uncommon places

First on the toilet


Then in the home section of target. My favorite place to shop. I kind of embarrassed my 10-year-old son on this one.


And outside of Target on these fun concrete balls. My husband always loved to jump on them (before his Achilles rupture injury)


Next on my chiropractor’s table. I just happened to be wearing a dress that day which made it a little challenging.


Last, I wanted to include my dog Rusty, I tried a regular plank but he kept jumping off. I didn’t realize his 20lb body would make it so hard. It didn’t help that I kept laughing either 🙂


Then I tried a reverse plank but he wouldn’t stay long enough for me to actually do a reverse plank. Thanks a lot Rusty.


The winners were announced on Monday and I was not one of them 😦 but its okay because I had fun participating. I normally don’t like to share pictures of myself with the world but it turned out to be fun. I could not believe how many people entered and how creative they got. You can see the photos on Instagram under #popstersinplank. There were thousands!

Thanks for reading. I’ll be back soon with a recipe:)


Vegan Tacos

Hello and Happy Friday! How was your week? My week has been happy because on Wednesday I found out my blog got featured on Kimberly Snyder’s website! I’ve been a big fan of hers for a while and participate in her weekly blogger assignments; I got featured for the “Inspiration” post I wrote about my aunt. You can view her post feature here It really made my day. Its amazing how something like that can me feel so special. Being a new blogger, its also very motivating to keep writing.

Ok, Lets talk about veggie tacos. A few months ago, I decided to be vegan for 21 days. During that time, I experimented with many plant-based recipes. The one that I continued to eat over and over was veggie tacos. I’ve made them many different ways since then. The recipe I’m sharing today is made with veggies, black beans and sweet potatoes. I really enjoy sweet potatoes but I understand that not everyone feels the same about them so feel free to omit them. The tacos taste great with just the veggies. I prefer the sweet potatoes just because it adds more interest and is more filling. Of course, that’s my opinion.

Here are the ingredients: Onion, bell pepper, zucchini, black beans, and sweet potatoes When I make this recipe I always put the sweet potatoes in the oven first. If you don’t like sweet potatoes, skip this part. image

I chop the potatoes into 1″ cubes and then put them into a ziplock bag and add 1-2 TBS of olive oil, sea salt, pepper and chili powder


I then give the potatoes a good shake to mix ingredients



Next, I Stick them in the oven for 50-60 minutes at 400 and start prepping the veggies

If you decided to skip the sweet potatoes, you’ll start here:

IMG_6623.JPG Do you see Rusty in the background? The kitchen is his favorite place to be. I wonder why.

I chop all vegetables and saute in about 1 TBSP of Olive Oil for about 5-10 minutes or until softIMG_6626.JPG

Next, I rinse and drain the black beans in my cute little strainer I found at TJ Maxx 🙂


Lastly, I mix the beans and potatoes together in the pan


Look at all that beautiful color. Good enough to eat just like this.


Or like this…

Feel free to add in or subtract ingredients to make them your own. I do it all the time. In this picture, I added mushrooms. Sometimes I even add in corn. One time I forgot the black beans and they still came out good. No matter how I make them, I always add sliced avocado to top them off. A taco isn’t complete without some avocado 🙂

Lets go over the ingredients again

2-3 sweet potatoes (optional)

1 Zucchini

1 Red Bell Pepper

1 Onion

2 TBS Olive Oil

1 can of Black Beans

1 avocado for topping

1 pack of corn tortillas

I’d also like to add that sometimes I double this recipe so we have an ample amount of leftovers for the week. This ensures my family and I eating something healthy for lunch everyday.

I hope you enjoy this recipe. If you have any questions or comments, feel free to leave them down below.

Have a wonderful weekend!