Vegan Autumn Acorn Squash

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It is officially autumn! I know at the cost of sounding like every Basic Girl out there I will proudly state that autumn is my favorite time of the year. Everything from the changing leaves and the seeds falling on the ground to the new palette of comforting warm delicious meals at home.

The cooling temperatures don’t hurt either. I am not one for anything about 80°F or 26°C (if you’re not about Fahrenheit). Cozy sweaters and warm soup are my happy places! A lovely cocoa and book also does wonders for me. How about you guys? Are you more of a; “I need snow all year round” or a, “spring flowers blooming is heavenly”, there might also be a, “beaches all day every day so, bring the heat” out there. There is a place and necessity for them all, I can’t lie and say I hate warm days at the beach of an ocean or lake. I also can’t say that I don’t love having snowball fights with the family when there is feet of snow outside.

Now let’s get into the warm and cozy spirit for this super simple and easy to make your own Stuffed Acorn Squash!





Cook Time

15 Minutes Prep

30 Minutes Cooking


  • 1 Acorn Squash
  • 1/2 Sweet Potato
  • 1/4 C Spinach
  • 1/4 C Mushroom
  • 1/4 C Sunflower Seeds
  • 2 Tsp Rubbed Sage
  • 2 Tsp Dried Rosemary
  • 4 Tbsp Olive Oil
  • Salt & Pepper to Taste


  1. Preheat oven to 350°F
  2. Halve the acorn squash, 1/2″ cubes for the sweet potato, and slice the mushrooms.
  3. On a baking sheet place your acorn squash skin down and flesh up. Use quite a bit more salt than you think you need to on just the acorn squash. and paint the inside with the olive oil.
  4. Place the acorn squash in the oven for 15 minutes.
  5. In a mixing bowl stir the rest of the ingredients and make sure you cover all of it in the oil and seasonings.
  6. Poke holes in the acorn squash. Place the fillings in the acorn squash and the whole thing in the oven for another 10 to 15 minutes just keep poking the acorn squash till it is pretty soft.

TIP: If the acorn squash looks dry splash with water inside the acorn squash.

Go give this your own twist and in new flavors or veggies. Another option is try is to add in cranberries (will do this when I make this lovely dish again). Please let me know what you try the options are endless, I have also done this with cubed butternut squash, kale, cherry tomatoes, hemp seeds, chia seeds (at the end), and coconut sugar have been tried, all recommended!

Recently in a bathroom stall I saw some etching some of them actually legible writings and others more like my 4 year old sisters drawings. One of them said, “Don’t let this make you distrait, make this into inspiration! – 2020”

First I had to Google distrait then, thinking about it later let me build on it’s applications that. We can’t let every new thing distract us with unknown worry; we need to focus and highlight only our most necessary undertakings. This will always point each and every person towards what their next step should be without fail. If you have 1000 To Do items, there is actually only one thing you need to do to get you to your goals. Granted there are sometime house keeping things like laundry, dishes and it goes on and on. Do the one thing you need for moving your life forward first then in descending order of difficulty they will fall into place with who you want to be.

Then become inspired by the things highlighted for you of our world the good and the bad and allow yourself to process it. Mold what you want to happen into what you already perceive as your goal and your next step make them one thing. Do not allow them to become 17 little tasks that make you busy and not impactful and fulfilled.

Leave your mark on this world don’t let it parade around you without being apart of it.

Raw Vegan Zucchini Noodle Bowl

This is a great summer staple, just for a fresh filling, nutrient dense, low calorie dish! After going gluten-free, and being a serious lover of bread and noodles, this dish solves so many cravings for pasta. As well as other alternatives like Barilla Proteins Pastas they are made of grains like lentils, edamame, chickpeas, etc. I love the new textures and how filling they are!

Trying to fuel Anthony and myself with the healthier foods and cleaner foods is a goal for the year. Seeing how we can switch and still satisfy cravings of sweets, pastas, fatty or fried foods. There have already been so many changes in how we feel for our minds and bodies. How we can think, move and motivate easier. Definitely think it is important to fuel yourself and your family with clean, good for them foods. I truly believe that it would bring in things you wouldn’t begin to think about to your family. I am no nutritionist or dietitian, I can only speak from personal experience.

To the food we’ve all been drooling about! I meant dreaming about! This is a simple dish to make out of again a handful of veggies, some sun dried tomatoes and olive oil. You can achieve all aspects of a healthy diet in this meal easily as well. Getting in enough healthy fats when you go vegan or simply dairy free can be difficult. I find that avocados, olive oil, and nuts can help you attain any of these goals! Protein is kind of easy with this meal as well, all of the veggies and the nuts in the meal will culminate into a healthy amount for each meal. I recently found out that there are 29 G of protein in a cup of sunflower seeds, 4 G of protein in an average avocado and (I tend to use a medium zucchini per bowl) 3 more grams of protein in a medium zucchini!

Zucchini Noodle Bowl
Two Beige Bowls, bright food
1 Medium Zucchini
1/2 Avocado
1/4 C Kale
1/4 C Spinach
1/4 C Red Cabbage
1 Whole Carrot
3 Tbsp Sun Dried Tomato In Oil
2 Tbsp Hemp Seeds
1/4 C Sunflower Seeds
2 Tbsp Olive Oil
1 Tbsp White Vinegar
Salt & Pepper
simple clean text

Now let’s get to the food! I would recommend adding the seeds, we put them on before the sauce thinking it was thinner…we were wrong. Will update the photos when we inevitably make the dish again in the next couple of weeks.





Cook Time

20 Minutes


  • 1 Medium Zucchini
  • 1/2 Avocado
  • 1/4 C Kale
  • 1/4 C Spinach
  • 1/4 C Red Cabbage
  • 1 Whole Carrot
  • 3 Tbsp Sun Dried Tomato In Oil
  • 2 Tbsp Hemp Seeds
  • 1/4 C Sunflower Seeds
  • 2 Tbsp Olive Oil
  • 1 Tbsp White Vinegar
  • Salt & Pepper


  • Wash all the veggies, and it’ll be best if you have a mandolin, spiralizer, cheese grater, something. If you don’t a tip for this is if you only have your hands and a few really good knives; take a straight edge knife preferably a chef’s knife and cut the zucchini in half then cut that horizontally into thirds and then make your thin strips vertically to the zucchini. Then, NOODLES!
  • With the carrots, cut them into 1/4 in rounds. The spinach, kale and red cabbage slice into 1/2 inch pieces.
  • The sun dried tomatoes, place in a bowl and mix with oil, vinegar and salt and pepper to taste mix then, your ready to throw everything into the bowl.
  • Place noodles then, top with kale, spinach, red cabbage, and carrots. Next is the sauce and nuts and finally slice up that yummy avocado to add in a creamy feeling to this amazing dish!

If you are looking for more to add to the dish I would highly recommend some red onion, mushrooms, bell peppers, yellow squash noodles as well would be great additions!

If you don’t have sun dried tomatoes I would recommend; doubling the oil, diced roma or garden tomatoes, some minced garlic and stir in a bowl as stated before.

Zucchini Noodle Bowl Instagram Recipe Card
1 Medium Zucchini
1/2 Avocado
1/4 C Kale
1/4 C Spinach
1/4 C Red Cabbage
1 Whole Carrot
3 Tbsp Sun Dried Tomato In Oil
2 Tbsp Hemp Seeds
1/4 C Sunflower Seeds
2 Tbsp Olive Oil
1 Tbsp White Vinegar
Salt & Pepper
Pink with grey dots
Zucchini Bowl on left hand side

I can’t wait to hear how you try this recipe what variations in ingredients and flavors you might add or take off. Please comment below any more recipe ideas!

Hopefully you fall in love with this dish as much as I have, it is great pick me up light lunch or dinner if you feel sluggish or needing a digestive cleanse this would be a great fibrous start!

With all that 2020 has been if there is any need for a friend to have a mental check in with email me, I am supremely understanding and can refer you to better resources in your area. Now and always check up on all your friends and family, the ones that seem the happiest can be the most hurt sometimes. The ones you admire have had their own battles and are waging their own wars, or if you are in a place with just needing someone to talk to I’d love to be that for you!

Stay safe, show compassion and love to all you come across. Make it your mission to make someone else’s day great!

Lake and Mountains
Golden Double Border
You're only given a little spark of madness. You mustn't lose it.
Robin Williams

Vegan Fajita Pasta

I know it sounds a little weird but, once you give it a try you’ll be in love with this dish too! Can easily be made protein rich and gluten-free as well! Double win! There are tons of additions that would amazing to make to this dish! For what we have available on the van though till our electrician appointment there were some corners that were cut. Like adding yellow onion, garlic to the sauce and only using half a can of tomato paste and black beans in the sauce would have been great. Using some fresh herbs and some more citrus would also have been amazing! No refrigeration is putting some limitations on supplies though.

Still loving the progress being made on the RV everyday, improving bit by bit. During quarantine building the RV was an amazing opportunity to have and to now be able to completely live in her is lovely. That being said anyone who knows a master electrician please email or comment and I will answer immediately.

Now let’s get to the food! An easy way to add protein and make the dish gluten-free is to use lentil pasta instead of wheat pasta. This was also great for a new flavor in the dish than I’ve had before.


American Take on Mexican



Cook Time

30 Minutes


  • 1 Box Red Lentil Penne Pasta
  • 1 Can Black Beans
  • 1 Can Corn
  • 1 Can Tomato Paste
  • 1 Whole Bell Pepper
  • 1/4 White Onion
  • 2 Clove Garlic
  • Few Sprigs Cilantro
  • 2 Tbsp Lime Juice
  • 1 Tsp Chili Powder
  • 1 Tsp Cumin
  • 1 Tsp Oregano
  • 1/2 Tsp Paprika
  • Salt and Pepper to Taste


  • In one pot start the water for your pasta, add in some olive oil and salt and pepper to the water.
  • Then, rinse and start dicing all of the veggies and mincing the garlic finely. In a second pot start an oil of your choice only like a couple tbsps worth with the seasonings, onion and garlic.
  • When the onions are clear toss in the drained and rinsed black beans and corn, as well as the other veggies and tomato paste.
  • The water should be boiling now so add in your red lentil pasta and turn of the heat and cover. Leave that to sit for about 15 minutes that should be about the same time it takes for the rest of the meal to be finished.
  • TIP: when the pasta finishes cooking transfer about a 1/2 C of the water to the second pot so that the starch water help the sauce adhere to your pasta better.
  • Drain the rest of the pasta add to the pot and stir then add in the lime juice and cilantro.
  • Leave a few leaves of the cilantro for a nice touch when plating and enjoy!
Fajita Pasta Recipe
1 Box Red Lentil Penne Pasta
1 Can Black Beans
1 Can Corn
1 Can Tomato Paste
1 Whole Bell Pepper
1/4 White Onion
2 Clove Garlic
Few Sprigs Cilantro
2 Tbsp Lime Juice
1 Tsp Chili Powder
1 Tsp Cumin
1 Tsp Oregano
1/2 Tsp Paprika
Salt and Pepper to Taste
Black Bean and Bell Pepper in Pan Background

I have fallen in love with this dish for it’s protein content and gentle flavor. Having a sensitive stomach now has put a strain on how spicy food can be and this could work out wonderfully for you and yours that may not love spicy food or if you do, add some green chilies to the mix and possibly an enchilada sauce instead of making your own sauce.

I would love to try this with a creamier twist, comment if you would love to hear how that would turn out!

With all that is going on this year, I want to ask each person to tell their loved ones how much they care. To not let doubt and fear get in the way of supporting others and using your voice, your resources and your hands and mind to begin genuine change for better.

It doesn’t matter where you are or who you are. You can become something bigger than yourself whenever you choose to. When you begin to grow as an individual you also grow for all those around you, you can begin the journey right now. Not tomorrow, don’t wait, begin where you are and aspire for more than you could ever imagine.

Lake and Mountain
"Be the Change you wish to see in the world."
Mahatma Gandhi
Gold Borders

Veggie Loaded Vegan Ramen

The Easiest (looks complicated) Dish Ever, Veggie Loaded Ramen! With a passion for learning how to make more authentic dishes working with Ramen has been one of the most challenging to work with, creating a true broth base for it takes time and refrigeration we don’t have at the moment. That being said, making this dish quickly and to make everyone happy can be done with ease.

It is by far one of the best meals I have had since going vegan. There is an insanely easy way to make this dish taste like everything good about going to take-out Chinese restaurants!

Since cutting out eating out as well as going gluten free it is 1000x easier just to make our own dishes! This being said if anyone knows of a place that is vegan, soy and gluten free, let me know in the comments! Or email, DM, text, call, or start sending smoke signals immediately! I need to know that they are real.

Anyways, off that rant. So much better for you and your families physical, mental and spiritual health to take into account what each of you are putting into your body to create your physical self, in turn programming your mental state effecting your spiritual being. Fuel your beings with as much of the positivity this world can offer you and yours. It will improve so many aspects of your life!

Since working on this transition to less processed vegan foods as well, there have been so many other changes that have occurred. My mental state has gotten clearer, my thoughts can be focused easier. I am hoping that this can be shared with others for ideas and instilling the idea of the opportunity for your brains and bodies to get a dose of the right stuff.

There will be a recipe one day for a veggie broth once autumn is here.

Veggie Loaded Vegan Ramen





Cook Time

45 Minutes


  • 3 Tbsp Better Than Bouillon Vegetable Broth
  • 3 C of Water
  • 1/4 C Sesame Oil
  • 1 Clove Minced Garlic
  • 1/4 Yellow Onion
  • (If wanted, 2 tbsp honey is amazing)
  • 1/4 C Soy Sauce
  • 1 Whole Star Anise
  • 1/2 16 oz. package of Firm Tofu
  • 1/2 of a baby bok choy
  • 2 Whole Carrots
  • 1/2 C Sprouts (Alfalfa tastes pretty good)
  • 1 Dried Sea Weed Sheets or 1/2 box Snack papers
  • 2 Green Onion
  • 1 C Mushrooms
  • 2 C Spinach
  • 2 packages of Ramen Noodles


  1. Prep: Drain and cut your tofu press all of it immediately after and then marinade 1/2 the package in 1/2 C soy sauce, 2 tsp paprika, 1 tsp garlic powder and 1 tsp ground ginger.
  2. In a sauce pot saute onions and garlic in sesame oil, once they have caramelized add in Star Anise, Honey and Better than Bouillon Broth and water. Bring to a boil.
  3. While that is boiling 1/4 to 1/2 inch; slices of bok choy, shred the carrot in a food processor no to paste but to a fine stranded cut, slice the green onion into 1/4 inch pieces, finally top down cut the mushrooms.
  4. When it boils toss the tofu, bok choy, spinach and mushrooms into the pot. Let that simmer for about 15 minutes then, add in the Ramen noodles and while that is finishing up start plating like a boss and layer some of the sprouts and carrot cuts into a piece of seaweed and roll it to top off the dish.
  5. Take the Star out of the pot, place the soup into two bowls, top with rest of the veggies and sea weed wrapped veggies to look like the date night boss!

This is a dish I love to help others with because there is little room for error, go experiment with flavors with dish, a touch of fresh ginger is great make sure you remove it before serving though! Can become quite spicy.

Sriracha is also another one my family loves to add to the dish with a dash of chili powder for a bit more of a spicy take on the dish. With such little touches widening the spectrum of the meal I am still in love with it every time!

How do you bring together your family and how to you reinvent easy meals to more nutrient dense alternatives? I’d love to hear and share any quick meal ideas you have! From my family to yours, the giving always proceeds.

If you are spending the time to read all of this thank you and I hope you have a wonderful day brightening up others lives! You are cared for even if you don’t realize it!

Vegan Gluten Free Fried Orange Tofu

Here is how to make the best Fried Orange Tofu with the bonuses of it being just a little spicy, extra crispy and so satisfying!

Since going vegan I miss orange chicken from panda express like nobody’s business, I know, I am classier than the Queen Elizabeth sometimes. Totally kidding, she could carry her self with more grace in a single step than I have my entire life.

Here are some tricks to frying tofu;

  1. Always press the tofu for at least 45 minutes to get most of the extra water out. If you have the time press your tofu for an hour and then marinade for 30 minutes.
  2. Pat the tofu dry with a paper towel after the marinade. It’s just a tiny bit of moisture after the pressing but it makes a world of difference for the end result.
  3. Make sure you have plenty of oil in the pan and have it crackling before you place the tofu in the pan. This is just enough heat to fry the tofu without burning everything in the process.





Cook Time

1.5 hours prep

30 Minutes Cooking


Fried Tofu Ingredients;

  • 1 16 oz Package of Extra Firm Tofu
  • 1/4 C Gluten-Free Soy Sauce
  • 2 Tbsp Sriracha
  • 1/2 C Almond Flour
  • 1/2 C Tapioca Flour
  • 1/2 C Just Egg
  • 3/4 C Nutritional Yeast
  • 1/4 C Gluten-Free Plain Panko
  • Salt and Pepper to Taste

Orange Sauce Ingredients;

  • 2 Mandarin Oranges
  • 1/4 Fresh Pineapple
  • 1 tsp Fresh Minced Ginger
  • 2 Minced Garlic Cloves
  • 1/2 Yellow Onion
  • 1 1/2 tsp Chinese 5 Spice
  • 1 tsp crushed red pepper
  • 4 Tbsp Honey (Agave should work as a substitute, will confirm later)
  • 4 Tbsp Gluten-Free Soy Sauce

For the Fried Tofu

  1. Cut Open Tofu and drain of packaging water. Then cut the blocks into 4 manageable chunks of Tofu for your press. Also placing the tofu in a plate with a heavy pan on top works pretty well. Let it sit for 30 minutes then empty water and add more weight or tighten the press for another 30 minutes.
  2. Finish cutting up the tofu into bite-sized (one inch cubes) and set in a bowl for marinading. Splash in the soy sauce, salt, pepper, and drizzle some sriracha in there and then mix without hurting the tofu. Let sit for 30 minutes.
  3. While Marinading start mixing together the breading. One bowl of 1:1 Almond Flour and Tapioca Flour, one bowl of Just Egg, and then another bowl of nutritional yeast and gluten free plain panko. Dip the tofu through these bowls and make sure each piece is well covered in each mix before proceeding.
  4. When your coconut oil is crackling and ready for the tofu, keep a good eye on it for rotating to evenly crispy all sides.

For the Orange Sauce

  1. In another pot sweat some garlic and onions in a splash of coconut oil.
  2. Add in everything else, but the Pineapple.
  3. Wait until it is as thick as you want it to be, if you are looking for a bit more thickening add in LIGHTLY some tapioca powder.
  4. Make a hole in the sauce to sear the pineapple a little then stir together and you’re good to go!

Here you can see we had it with some lightly season coconut rice and steamed veggies! What else is better for utilizing the last of the bok choy from Ramen night than this amazing dish!

"I don't go by the rule book. I lead from the heart, not the head."
Princess Diana
Mountains and Lake Background Gold Bordering

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