Garlic White Wine Sauce (Vegan meal and Vegetarian Versions)!

Happpy WINES-day Healthy People!!!

I hope you had a wonderful Hump Day so far…Today inspired me to create a new recipe for both vegans or vegetarians and/or anyone who likes tasty good food!

WINE. Wein. Vino. вино. 酒. نبيذ. vin. wino. vang.

No matter what language you say it in, wine still tastes just as good 🙂

So tonight I decided to make whole wheat pasta with steamed broccoli and a garlic white wine sauce with pine nuts, the vegetarian version adds goat cheese!

Let’s Cook

To begin, set up your pasta and boil it.

Wash and rinse your organic broccoli and put it in a steamer of some sort (you can always microwave if you need to!)

mhmmm Broccoli!!!

Then start to make your sauce by getting a large sauté pan. MOST recipes say put in like a ridiculous amount of butter….

And since I wanted to make a vegan version of this/ I’m not a fan of butter I chose the following ingredients:

1.) Olive Oil

2.) White Wine

3.) Garlic

4.) Pine Nuts

5.) Almond Milk

6.) Basil

7.) Salt and Pepper

8.) Flour

early stages of sauce making...

So here’s the plan. I turned the burner on med high heat to begin drizzled some olive oil into the pan (maybe 1 tsp) and added 1 tbsp Garlic.

Coated the pan with the mixture, swirling it around.

Reduced Heat to Medium

Added 1 Cup of White Wine, I chose Chardonnay because I had it in my fridge…

Using a whisk, whisk it all up together.

Start to add seasonings, I had the salt and pepper grinders and would add as I went so it infused with the flavors.

I added 1/4 cup of pine nuts (this is for protein for all the vegans out there)

As I whisked I added about 1/8 cup more of olive oil, give or take…you don’t want it to be too oily because that’s fats although healthy fats you want to be aware of the amount!

Add more minced fresh garlic! I added a looottt because I love the flavors together. Up to you but I added about a tbsp more.

….might’ve added a little bit more wine…. (shhhh)

Then I reduced the heat to medium low and whisked in about 1/4 cup of unsweetened vanilla almond milk (because that’s what I had, I’m sure the regular one would work just as well)

As I was whisking I sprinkled in about a tsp of flour to thicken it a little bit, but remember this is an oil base dressing like sauce so it’s not going to be thick.

I kept the heat on low and added the broccoli to the mixture soaking up the flavors. Once the pasta was cooked I added that too and swirled around.

Put it on a plate, poured a glass of wine and added a little bit more ground pepper.

Bon Appetit!


I decided since I’ve been craving goat cheese lately (I know weird, esp with this vegan thing…) I would make an exception and add some to this dish. IT was sooo delicious. I planned on adding sundried tomatoes but realized I didn’t have any at home… 😦 but next time I would definitely add them or even roasted red peppers. This dish can be enjoyed hot or cold which is great to make the night before and have for lunch the next day #winning !

So I hope you can enjoy this dish someday, always feel free to make it yours with different ingredients–that’s what I love about cooking: it’s like art and you are the artiiist!

Happy Eating and Exercising,




Health Challenge of the Week!

Hey Healthy People!!!

I hope you had a restful weekend and Happy Easter.  How many chocolate bunnies did you eat? haha just kidding! So I hope you got your needed sugar fix in this Easter because the fitness challenge of the week is…..

So this will be tough!!! You will have to say no to all desserts (choose fruit!!!). No cookies, sugar in coffee etc… Don’t go all Splenda on me eitherrr friends…that stuff isn’t good for you. Try Stevia!

Also if you haven’t already please go to my facebook page and “like” it/me!!! Wooo  I will be checking in this week to see how we’re all doing. And if you’re reading this blog now and it’s not Sunday night…No worries. You too can start this whole health nut thing and cleanse your body of sugar starting now. Give it a try for a week.  It will be hard at first but eventually become easier and easier as you gain control over your cravings. Don’t let sugar be the enemy!

What to do? Load up on the fruits and vegetables. Drink tons and tons of water! Remember this is basically a detox so the water will help cleanse your body! Drink herbal tea with stevia or just plain.  Have a cup of unsweetened vanilla almond milk to help satisfy those cravings. Also…check out my sugar free “Earth” cookies, but remember portion sizes (1-2 cookies/serving) YOU CAN DO IT!!!!!!

Happy Eating and Exercising!



Breakfast > All other meals.

Breakfast is my favorite meal of the day and therefore breakfast foods can be consumed at any point throughout the day… Breakfast for dinner anyone?  In the morning however, it is also substantially one of the most important meals because you are essentially breaking the fast. Waking up your metabolism and preparing for the day. If you skip breakfast you are more likely to have cravings and eat unhealthy throughout the day.

So this whole vegan thing is realllllly changing me. I’ve read a few books on it, watched a few documentaries and as my personal experience can confirm it is definitely challenging. But is it worth it? Almost two weeks into the process and I would say…yes.

I know in the beginning of the experiment I was almost pained by the difficulties of becoming a vegan.  I was naive in assuming it wouldn’t be that large of a change between being a vegetarian to a vegan (I mean we already both ate lots of tofu)… I even posted how ridiculous it is to confine yourself to something so restrictive.  But after educating myself on a lot of different issues I find myself leaning towards the vegan lifestyle completely. I mean we as humans are the only species that drinks another animals milk? weird huh.


Well anyways here are my top ten VEGAN Breakfast foods:


1.) Irish Style Steel Cut Oatmeal topped with berries and agave syrup

2.) Cereal (I prefer Hearty Bran) with Unsweetened Non-Dairy Milk (I love unsweeted vanilla almond milk)

3.) Amy’s Brand Tofu Scramble-doesn’t taste like eggs but it’s good!

4.) Breakfast Burrito sans eggs, WW tortilla with black beans and veggies.

5.) Green Power Smoothie with Soy Protein instead of designer whey

6.) Vegan Pancakes: Apparently (Haven’t tried this yet) You can replace each egg with 1 T ground flaxseeds and 2 T water, and sub soymilk with a little bit of cider vinegar for the buttermilk.  Instead of all white flour I recommend subbing half for whole wheat and always topping with some fruit!

7.) Fruit Salad! All your favorite fruits. Sprinkle some Truvia (stevia naural sweetener) if you need some extra sweetness.

8.) Frozen Vegan Waffles! I like the Van’s Lite or Blueberry Kinds

9.) Soy Yogurt (check the labels, some have milk products, I prefer Silk in Raspberry)

10.) Vegan Breakfast Bar (when you’re on the go!)


So now that you have a few breakfast options, maybe think about incorporating more Vegan meals into your everyday routine. You too might find some benefits in veganism, one bite at a time.




Happpy eating!!!



P.S. Monday starts a new fitness challenge of the week, make sure you are keeping up with this week’s parking as far away as possible from any place you drive to! (ie grocery store)

Coconut Curry Tofu with Veggies, Vegan!

Aloha world.

Since I imagine you like this pondering over the tofu section at the grocery store, similar to how I was before this guide:

Plato, the great philosopher

I found this guide to tofu if you ever questioned which firmness to buy at the grocery store:

This has been my favorite vegan recipe so far! 


1 can of UNSWEETENED light coconut milk

1 package of extra firm tofu, drain and cubed

2 “mississippis” of oil (either peanut, olive, etc) drizzled around the pan

1 small onion, chopped

minced garlic

2 tsps of curry powder aka take the lid off and just eyeball how much you want

chop up cilantro and add one tight fistful

seasonings: garlic, salt, pepper, cayenne, turmeric

Veggies: anything youuuu want! I did 1 yellow bell pepper and brocolli


Simmer, mhmm smells so good!

Begin by heating the large sauce pan on medium heat putting the oil, garlic and onion in and allowing it to simmer. Next add the can of coconut milk.  YUM.  Every time I say coconut I think of the song “put the lime in the coconut and drink it all up, she put the lime in the coconut called the doctor woke him up said DOCTOR is there nothing I can take, DOCTOR to relieve my belly ache”…not even sure if those are the right lyrics that’s like a decade old song…and now you all just witness my stream of conciousness.

Just ignore the can of bud light in the corner...not mine lol


Allow for the mixture to bubble. Add as many spices as you want. I added the curry and tumeric, salt and cayenne–I like it spicy so I added some hot pepper sesame oil too!

Spice it up!

Add the veggies and put down to a med-low heat and cover. Stir every couple of minutes or so with a whisk or wooden spoon.

Why is tofu so weird looking?

Steam the veggies by covering with a lid….for about 6-8 minutes

steam it up baby!

Taste to make sure it is done before removing it from the stove! Aka it’s hot enough and tastes so good and doesn’t need additional seasonings.

I served it with organic Quinoa! THIS WAS SO GOOD. Seriously. Like a flavorful travel experience in my mouth.

So here’s to happy and healthy eating! Did you remember the fitness challenge of the week? Always use the stairs! Have you been able to defeat that challenge so far? Keep it up!!!!



The Eve of Veganism

Tomorrow I become a full on vegan for a month. The 12th to the 12th. The reason I am doing this challenge is in part because of the comments by a few readers who have some experience with veganism as well as just a cleanse for myself. Sometimes it is good to change up what we eat every now and then, at least in my opinion, to give our body a sort of detox from what it is constantly consuming.  So this weekend was a tad bit dramatic but included all of the foods I was going to go without.  Erego, the last supper (s).

Two Sushi Rolls for my Goodbye Dinner



Sushi might be one of my absolute favorite foods so I will be sad to see it go but I am really looking forward to noticing any changes in my body and energy. Tonight I had a sister FROYO date with my mini me.

Sydney ❤



My friends have had a lot to say or rather “laugh” at with this whole plant based diet I believe in. From jokes about how my future kids are going to go crazy when they hit their teens and rebel by eating McDonald’s hamburgers…to how I am out of my mind, our bodies NEED meat. I am a firm believer that healthy food is what fosters a healthy soul.  And what we eat greatly effects our susceptibility to illness, fatigue, diseases etc. For the most part I am really laughing too…I mean they all have great points that I can only fight to a certain degree.  And I understand that because I haven’t had red meat since I was four years old it is much easier for me to convert to what is deemed such a radical dietary change.


Essentially, this process is going to be an exciting month. I run the Shamrock Half Marathon next Sunday in Virginia Beach and for the first time in any race I will not be starting it off with a Chocolate Chip Chewy Bar.  This diet will take time to be thoughtful about and experiment within the kitchen and it will encourage me to step outside of my comfort zone when eating out. I plan on buying a cookbook as soon as I’m back in Virginia. If you have any recommendations please let me know!


Bring it on plant based foods!



Give Stir-Fry a Try!

Spicy Peanut Butter Stir Fry with Tofu

This is my favorite go to recipe I make and can eat for the next couple days. I really like to use Tofu because it soaks up all the flavors and is good for you… but you can substitute meat if you are a carnivore (I just prefer the plants and the fish).

mhmm nutrients

What you’ll need:

1.) Natural Peanut Butter

2.) Veggies

3.) Choice of protein I like Cubed firm tofu

4.) Minced garlic

5.) Siracha or spicy thai paste

6.) Spices: Ginger, crushed red pepper, garlic

7.) Low sodium Soy Sauce

8.) Szechwan Sauce (not necessary)

I begin my taking a large frying pan and heating it at medium to high drizzling a little (seriously…just a little) wok oil, and add some minced garlic. I add a big spoonful of natural peanut butter and allow that to melt taking the heat down to medium.

I have already prepared the broccoli, snow pea pods, peppers, and onions but feel free to choose whichever you’d prefer. I add them to the pan. Then I drizzle soy sauce, and spicy thai sauce (careful here…add more to increase the heat index ow oww), if you’d like to add a little Szechwan go ahead and do so but relatively small amount because it isn’t too healthy, yet spicy and flavorful.

I sprinkle ginger and garlic. Cover with a lid. About 2 minutes later after draining the tofu I add it and lower the heat just a little bit and stir all the veggies in the sauce (and veggies) you have created. About 5 minutes into cooking I put the heat on low and allow it to simmer for about 5 additional minutes (remember to cover the pan so veggies can steam). Remove and set on a burner that is off and allow the sauce to thicken a little bit before serving. Serve plain or with wild brown rice. SO GOOD.


My Stir Fry!

Baked Salmon with Citrus and Sun Dried Tomatoes

"Mhmm Nutrients"

Grizzly bears aren’t the only ones who like salmon. This might be one of the best proteins you can possibly eat! When shopping for a salmon “steak” take notice of the signs in the seafood aisle.  Make sure it reads caught wild instead of farmed or with added dyes in order to limit the fat and chemicals in the fish. I always wash any fish or meat before I cook it with a little soap and warm water. Make sure you thoroughly clean (that means with bleach people) anything that the uncooked salmon touches!

You can cut the skin off now, keep it, or peel it off after it bakes in the over which is a little simpler.  Sprinkle salt and pepper (I like using crushed peppercorns and sea salt). Take a piece of aluminum foil and place the salmon into it. Add minced garlic, and drizzle a little olive oil (tsp). Here is where you can get creative, look at your spice rack and add what you think will taste good. I think Dill and Salmon make a great combo, but old bay, rosemary, thyme, parsley etc might taste great too! It’s all about experimenting and seeing what tastes best for you and your family. I drizzled some lemon juice and added two slices on top, covered up the salmon and baked at 375 degrees for about 35-45 minutes. If you really want some extra flavoring instead of using dry seasonings buy fresh stems of dill or rosemary and add them into the foil.

Before the Oven

I decided last minute that I wanted to use the extra smoked sun dried tomatoes I had in the fridge so for the last 10 minutes of the baking time I opened up the salmon really quickly (ouch, it’s hot!) and sprinkled some of them.  Closed it back up and kept it in the oven.

Sun Dried Tomatoes

When you notice the salmon is flaky when touched with a fork, this means it is done. Usually between 40-45 minutes of baking. I also cooked some vegetables and added that as a side dish. If I had wild rice that would have been a great addition! Serve with a glass of white wine or sparkling water and this my friends, becomes a wonderful meal! I recommend Kendall-Jackson Chardonnay because it is my favorite 🙂


Bon Appetit!