Wanna Be Vegan 6 Month Marker


It’s been 6 months since I began my goal toward veganism. I have had chicken once and shrimp maybe 3 times, eggs probably more than I realize, and cheese is still my arch nemesis. My focus now is egg alternatives when cooking and always the cheese. But I keep on keepin on. Here’s a few tips I’ve gathered since beginning this journey.

  1. Don´t expect a vegan hamburger to taste like an ordinary hamburger. You will only be disappointed. Accept that it’s something different with it’s own taste-texture.
  2. For me, rice milk is too watery. However, almond milk is delish!
  3. Worried about protein? I put a scoop of organic veg protein in my smoothie every morning. 15-20 grams of protein right there.
  4. After awhile, you start to have your “go to’s”. Mine are smoothies in the morning, roasted veggies, ratatouille, veg pizza, salads with croutons (without croutons a salad is not very satisfying for me), caprese salad or caprese pita, boiled squash with queso, almonds-seeds, apples, peanut butter, refried beans on tostadas, chilaquiles.
  5. I don’t use butter that much, but switching to an oil  has not been a problem.
  6. Going out to dinner is easy. There is always something on the menu that is vegetarian. Italian, Indian, and Chinese restaurants are no brainers.
  7. If you slip up, don’t give up. (I know one day I will conquer the cheese!)
  8. Remember why you started.


Be a Fearless Hostess with this Cookbook

As far as I’m concerned, everyone could use this cookbook.  The recipes are tasty, beautiful, vegetarian, and ridiculously easy.  The layout is ¨handwritten¨ with lovely photos that make you want host a party asap.  Take a look.





Wanna Be Vegan

I’m a wanna be vegan and today is my 3 month mark of no meat consumption.  I wish I could wake up and be vegan, but I’m a baby step kinda girl. When I look back at these past months, giving up meat was not the hard part. It turns out I don’t crave meat in any form. It’s been easy squeezy. What hasn’t been easy squeezy is cheese. I love cheese! I replaced milk with almond milk, butter with different types of oils, but cheese has become my Achilles heel. So, what I am doing is limiting it to once a day. Baby steps, remember? One of my favorite go to dishes now is this Summer Vegetable Tian. I found it on Budget Bytes and it is super easy and delicious.


Slice 1 medium onion and mince 2 garlic cloves.  Sauté in a pan with 1 tbsp. olive oil for about 5 minutes. Place the onion-garlic mixture in the bottom of an 8×8 oil sprayed casserole dish. Now, slice 1 zucchini, 1 yellow squash, 1 potato, 1 tomato and arrange vertically in an alternated pattern. Sprinkle 1 tsp Thyme and salt & pepper on top. Cover with tin foil and bake for 30 minutes at 400 degrees. After, take the dish out of the oven and top with 1 cup of parmesan cheese. Put back in the oven uncovered for approx. 20 more minutes until cheese is melted and golden. ( I personally add Italian seasoning and  use a combination parmesan-mozzarella)

Buen Provecho!