Hey friends!!

Happy April! {6th} πŸ˜€

I can’t believe how fast the year is going already! It feels like we just started housesitting/dogsitting and now it’s already time to move out!! The past 8 months have just flown by! Speaking of moving out….Andrew and I put an offer on a house yesterday! We still have to wait to hear back from the seller but this house is perfect for us so PLEASE keep your fingers, toes, arms, legs crossed and send positive thoughts our way!!

Did you notice my new tab?? I haven’t added any since I started my blog a year ago so I thought maybe it was time lol. I have been in love with Lisa’s blog for awhile now and when she offered the opportunity to participate in Mystery Box, I had to join!

Make sure to check out her blog Bike Bake Blog for instructions on how to join as well!! I will be updating my page as soon as I make my mystery box and cut out my words! I’m so excited to get started!

I have a plethora of food pics to show you. As per usual. Ready?

Egg white + 2 whole egg <—–gotta love the iron scramble with organic ketchup, raspberries and quinoa cakes with mashed avocado, hemp hearts and goji berries.


Beastly salad with baby romaine, sliced baby peppers, avocado chunks, baby pickles, goat cheddar, sliced grapes, and a veg burg.


I’m pretty sure sometime on this day I got my new plate. It’s now the only plate I use for photos πŸ˜‰

Socca bruschetta with goat cheddar and roasted brussel sprouts. Heeeeellllzzzz yes.


Base of romaine lettuce, spiralized zucchini noodles topped with with chickpea tagine with extra carrots and cauliflower.


Eggstada: 1/4 cup chickpea flour + 1/4 cup water + salt + italian seasoning. Top with goat cheddar, eggs, chopped tomato and avocado. {Missing salsa}.

Gorg cara-cara orange.


More baby romaine, spiralized raw beets <—— sooo delicious, sliced peppers, sliced grapes, veg burg, sunflower seeds.


YUMMY quinoa flakes cooked the same as my usual oats, frozen blueberries, raspberries, gojis and a big blob of almond butter.

Quinoa for breakfast = WIN.


SupperΒ at my parent’s house of stirfry veg and mixed rice.

With a deeelicious side salad smothered in greek dressing.


More egg yolks mixed with my mom’s homemade salsa, big big bunch of sauteed kale and fresh strawbs.


My version of burga and friesss. Veg burg with tons of relish and mustard, big salad and sweet potatoes baked with blended chickpeas, peppers, nutritional yeast and cilantro. Strange? Yes. Delicious? Not exaaactly. πŸ™‚


Sauteed kale, spiralized zucchini <—–can you tell I’m obsessed? homemade veggie chili topped with nutritional yeast.


Banana slaaaaathered in almond butter with hemp hearts a la Carrie πŸ˜€


Grapes, sauteed kale, cara-cara orange and eggies.


Monster supper salad with romaine, quinoa cooked in veggie broth, steamed broc, roasted beets, peas, walnuts with homemade avocado ranch.

Avocado Ranch Dressing/Dip

  • 1/2 avocado
  • 1/2 cup greek yogurt
  • juice of 1/2 lemon
  • 1 small clove garlic
  • fresh chives
  • fresh dill
  • fresh parsley
  • salt
  • unsweetened original almond milk

Put all ingredients into a food processor and process until smooth. Adjust herbs to taste. Add almond milk to thin for dressing or leave out completely and eat as a dip. Def tastes awesome the next day, too πŸ™‚

Okay time for me to make my lunch and head to work! Last night shiiiiiift!! {Hi JULIE!!}

Love and hugs,


Paije xoxo

Questions: What is your favorite veggie burger recipe?? I neeeeed to start making my own and I need some help!!

Favorite herb?? Mine is dill or parsley πŸ™‚