Mediterranean Salad Pockets

I’m all about sticking to the 80/20 rule when it comes to nutrition. I actually crave healthy, clean foods, most of the time. Don’t get me wrong, I don’t pass up vegan pizza, donuts, or Mexican food at any given chance, (ha!) but I like to spice things up with quick, easy lunches so I don’t resort to snacking throughout the day.

These salad pita pockets are filled with yummy veggies and full of flavor!

Mediterranean Salad Pita Pockets

  • Cucumbers, sliced
  • Grape Tomatoes, sliced
  • Avocado, sliced
  • Tabouli
  • Hummus (I use Black Garlic flavor!)
  • Vegan Mozzarella (goat/feta can be used!)
  • Protein Options: Chickpeas, Lentils or Grilled Chicken
  • Cholula (optional)


Morning Wellness Latte

My morning go-to over the years have ranged from apple cider vinegar recipes to warm lemon water because they both have so many health benefits. Recently, I thought, why not combine them, with the addition of a few other superfoods?

The combination of ingredients really makes it beneficial to overall health from digestion to healthy skin, all while strengthening the immune system, perfect for flu season!

Health Benefits

Lemon Water – increases the metabolism, detoxifies, clears skin, improves digestion

Apple Cider Vinegar – reduces sugar cravings, strengthens the immune system, aids in digestion

Turmeric – helps joint & muscle health, strengths the immune system, promotes glowing skin

Ginger – relieves heartburn, fights infections, clears skin

Cayenne – boots metabolism, detoxifies,

great source of Vitamin E (anti-aging!)

Don’t get me wrong, this drink definitely has an acquired taste, especially if you aren’t used to using any of the ingredients. You can adjust the spices according to your liking, or start out slowly adding ingredients. I look forward to it for a little morning relaxation to start the day!

Morning Wellness Latte

  • 10 oz boiling water
  • 1 lemon
  • 1 TBSP ACV
  • 1 dash Turmeric
  • 1 shake Cayenne
  • 3 shakes Ginger

I’d love to hear your morning go-to drink, or if you’ve tried something similar to this one!

Xo Brittany


Sweater | Bag | Leggings | Hat

It feels so good to be back with a new post! Blogging is truly my passion, and I can’t wait to share so much with you!

2017 was my best year yet, after starting a new business venture, which rippled into countless positive changes. It’s easy to lose yourself after becoming a new mom, and it was just what I needed to find myself again, and really be able to utilize my creativity, while joining an amazing tribe of women. Not to mention, it’s drastically changed my skin!

My goals for 2018 are simplifying any area that I can. Instead of spending time searching for a new workout to do each day and creating a weekly schedule, I joined an app/program takes out all the guess work, and is ready with an alarm each morning. Drinking more water, because I simply forget throughout the day, is another, so I purchased a 1 L water bottle. I only have to fill up twice, and I know I met my water intake goal for the day, no more counting and guessing! Time management is something I’ve never excelled at, so I purchased an hourly planner, to stay on track and break down each day and set a schedule. Organization was what I lived by in college, and post-kids it’s hard to come by, so decluttering is key to begin reorganizing everything from my closet to cabinets. I’m Marie Kondo-ing our house right now. Her IG is goals. I’m excited to share everything with you along the way, and have the time to share what I love, and what works (the reason I started my blog!) Here’s to an even better year, thanks for following along!

Red White & Blue Breakfast

I’ve always loved fruit & oatmeal for breakfast, but recently I have been adding a new spin, which is full of protein and tastes amazing! It’s super easy to meal prep too! I make a batch on Sunday and prep 4 bowls for the week. 

Makes 1 Serving

  •  1/2 Rolled Oats
  • 1 cup Water
  • Cinnamon 
  • Pink Himalayan Salt
  • 1/2 cup Plain Unsweetened Yogurt (I use dairy-free Kite Hill)
  • 1 cup Berries
  • Stevia 

To make the oatmeal, add oatmeal, water, cinnamon, and salt to a pot and bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Remove from heat and let cool. 

Once cooled, add to a bowl, and layer on yogurt and fresh berries. Enjoy! 

**i multiple the recipe by 4 for meal prepping 🙂 

Spicy Rice & Beans with Fresh Salata


One of my favorite lunch spots serves healthy Lebanese-American food. I love that they offer healthy and nutritious options on their menu like quinoa, kale, brown rice and fresh veggies. A dish I usually crave is made with well seasoned brown rice, beans, cooked vegetables, and topped with fresh Lebanese Salata. I had a serious craving for it and decided to recreate a version of my own. If you like food with a spicy kick, the mix of flavors is amazing!


Rice & Beans

  • 1 Cup Della Basmati Light Brown Rice, uncooked
  • 2 Cups Hot Water
  • 1 “Chicken” Bouillon Cube (I used Celifibr Gluten Free Vegetarian Chicken Bouillon)
  • 3 Cloves Garlic, minced
  • 2 Tablespoons Parsley, dried
  • 2 teaspoons Cumin
  • 1 teaspoon Tumeric
  • 1 teaspoon cayenne pepper
  • Pink Himalayan Salt, to taste
  • Fresh Ground Black Pepper, to taste
  • 1 Carton of Simply Balanced Organic Low Sodium Three Bean Blend (at Target), rinsed
  • 1/2 Cup Organic Frozen Peas


  • 1 Organic cucumber, chopped
  • Campari Tomatoes, deseeded, chopped
  • Juice of 1 Lemon
  • 1/4 Cup Parsley
  • Granulated Garlic
  • Pink Himalayan Salt
  • Fresh Ground Black Pepper


  1. Add bouillon cube to 2 cups hot water, mix well, and set aside to dissolve.
  2. In a large pot, on medium heat, add olive oil and garlic and cook 1-2 minutes.
  3. Stir in spices and rice and mix well, cooking for 5-7 minutes.
  4. Add bouillon water and bring to a boil.
  5. Reduce heat to low, cover and simmer for 25-30 minutes, or until water has absorbed.
  6. While Rice is cooking, chop cucumbers and tomatoes. Add to a medium bowl, and add lemon juice, parsley, granulated garlic, and salt and pepper to taste.
  7. When rice is done cooking, add frozen peas, and beans, and stir well. Let cook 5-7 minutes. Add salt and pepper to taste.
  8. Add rice & beans to your bowl and top with fresh salata. Enjoy!

*You can easily add grilled chicken to this dish, as well!



Vegan Thanksgiving Dishes

I usually make a couple vegan dishes for Thanksgiving, but ironically this is the first year I’m actually making Thanksgiving-inspired dishes, instead of my usual go-to’s. I’ve rounded up some yummy recipes, that I can’t wait to try next week. All recipes are vegan & gluten free. What are your favorite Thanksgiving dishes?


Vegan Green Bean Casserole

mashed potatoes

The Best Damn Mashed Potatoes

mushroom gravy.jpg

Best Ever Vegan Mushroom Gravy


Onion, Celery and Mushroom Stuffing

brussel sprouts

Roasted Brussel Sprouts, Cinnamon Butternut Squash, Pecans & Cranberries


Sweet Potato Casserole

buscuits gravy

Gluten Free Vegan Biscuits and Gravy

healthy pumpkin pie

Healthy Pumpkin Pie (you NEED to try this!)


Gluten Free Vegan Apple Crisp


Tortilla Soup

Tortilla Soup | #vegan #glutenfree

It’s been feeling like Fall as of late (and I love it!) I had a serious craving for tortilla soup yesterday and I found this amazing recipe. Using fresh veggies from a local farm, this soup was so delicious! It’s vegan and gluten free, but you can easily add shredded chicken to it for a chicken tortilla soup. I added gluten free, GMO-free tortilla strips, instead of making my own. Such a great dish for a Summer transition into Fall.

Tortilla Soup | #vegan #glutenfree Tortilla Soup | #vegan #glutenfree

Guilt-Free Frozen Strawberry Lemonade

 This fruity refresher is set to make any hour happy. The perfect combo of sweet meets tart flavor is made with minimal calories. Serve virgin or add alcohol of choice.

Makes 1 large or 2 small glasses

Juice of 2 lemons

6 oz frozen strawberries

1/2 cup water

1 packet stevia


Blend all ingredients in Margaritaville or high speed blender. Serve immediately.

Eggplant Bun Burgers

Eggplant Bun Veggie Burgers | | #21dayfix #vegan #glutenfree

I can’t even tell you how excited I am for you to try this recipe! We are constantly grilling in the Summer, so this dish couldn’t be more perfect (or more simple!) Inspired by Fixate, it’s a healthier alternative to starches, and is heartier than my usual lunch swap, a lettuce wrap.

Eggplant Bun Veggie Burgers | | #21dayfix #vegan #glutenfree

I used Amy’s Sonoma Burgers (vegan/gluten free), and my hubby and I made homemade Turkey Burgers from the Fixate Cookbook.

Serves 4


1 Large Eggplant, sliced thick

1 Small Tomato, sliced

1/4 Onion, sliced

1 Avocado, sliced


4 Burger Patties of choice

Olive Oil

Seasonings: Rosemary, Parsley, Pink Himalayan Salt, Fresh Ground Pepper

Condiments: Vegan Mayo, Organic Ketchup & Organic Mustard

Cheese, optional


Mix olive oil with seasonings in a small bowl.

Brush eggplant and sliced onion with oil mixture, lightly.

Grill eggplant and onion until crispy.

Place burgers on the grill until cooked.

Layer on the toppings & condiments.

I served mine with my Too Delicious To Dip Sweet Potato Fries. Yum!

Eggplant Bun Veggie Burgers | | #21dayfix #vegan #glutenfree