I vlogged a little “week in my life” with small snippets of my days including a few meals/drinks we have been loving around here lately. We try to eat as healthy as we can, but we do enjoy ourselves! If you’re interested in any of the recipes I have them down below…xo

Love these jars for my oats!


1/2 Cup of Oat Milk (that’s what I love and use, you can use almond, cashew, coconut or regular dairy milk – whatever you prefer)

1/2 Cup of Gluten Free Rolled Oats (I love this one)

Pinch of Salt

2 Tsp of Chia Seeds

1-2 Tsp Pure Maple Syrup

1/2 Banana Sliced

1-2 Tbsp Peanut Butter

1 Tsp of Mini Chocolate Chips (or if you want to be healthier you can do cacao nibs — they taste great too)

Optional: You can add 1/2 Tbsp of Shredded Coconut

Directions: Mix it all together in a bowl and then add to your jar (with a lid) and store in fridge overnight. Eat it cold in the morning!

Recipe modified from this source.

Double Wall Mug + Glass Straw


1 tbsp loose leaf chai – CHA CHA CHAI from Cup of Te (this is where I order from – it’s the best!!)

1/2 Cup of Water

1/2 Cup of Barista Oat Milk (or any milk of your choice)

Maple Syrup to Sweeten

Directions: Steep your loose leaf tea in hot water (I love these infusers) for 3-5 minutes. Remove infuser and let cool for a little (or place in the fridge). Add your milk and a lots of ice with a splash of maple syrup. Stir and enjoy!


Inspired by the by CHLOE. taco salad! Use however much you like of these ingredients for your own bowl, I just eyeball it:

Romaine Lettuce

Canned Black Beans

Canned Corn

Cherry Tomatoes (cut in halves)

Tortilla Strips

Quinoa (I usually make a cup of this and store it in the fridge to add to my salads during the week)

Avocado Chunks

Red Onion Finely Chopped

Optional: You can make Vegan Chorizo or add ground beef with your own taco seasoning to the salad!

Dressing: Veganaise (vegan mayo) + Agave Syrup + Lime + Salt + Pepper


Salmon Fillet (We get ours from Costco and freeze the rest)

6 Tbsp of Basil Pesto (I buy mine from Costco)

Directions: Preheat oven to 350° and then use the back of a spoon or a knife to coat your salmon in the pesto to your liking. Bake for 15-20 minutes. Serve with baked asparagus, mashed potatoes, rice or quinoa on the side!

To unwind, I love chamomile tea in the evenings in my heart shaped double wall mug. Little details like that make me happy!