Spaghetti squash virgins

Last night we made spaghetti squash with a tomato sauce and jalapeño cornbread!

We’ve never made the spaghetti squash before and maybe would do things a little differently next time but it was SO tasty anyways:


  • Slice it in half long way
  • Scoop out the seeds (just like a pumpkin!)
  • Drizzle in olive oil and spices (I made a rub with oil, garlic salt and black pepper)
  • Bake cut side down on some parchment paper at 375 for about 35-40 minutes
  • Remove from oven, fill center with sauce and top with cheese (optional). Pop back in the oven for 15-20 minutes.

Tomato sauce:

  • Can of diced tomatoes
  • Fresh tomato chunks
  • Small can of tomato paste
  • 3 cloves of peeled and diced garlic
  • Half of a red onion, peeled and diced
  • Salt to taste
  • Black pepper to taste
  • 3/4 jalapeño with seeds, diced

Throw the onions and garlic in some oil to brown them and then mix in the other ingredients. Let simmer for 30 min-1 hour.


For the cornbread we just used Jiffy mix, followed the recipe but added the leftover 1/4 jalapeño into the batter and poured it into a lined cupcake pan. Also I drizzled mine with local honey👍🏼



Since I’ve been avoiding processed snack foods this past week- that meant no morning granola bar at my desk while I worked. so long Nature Valley fruit and nut bars 😦

Anyone else find themselves in the perpetual granola bar loop? I feel like I was substituting a meal a day with some sort of pre-packaged snack and that’s gotta stop.

Also; I have to go grocery shopping soooo bad so don’t judge me for the kinda weird ingredients in these meals.

alright alright; without further delay…
Breakfasts in a hurry:

Mason Jar Oatmeal

In the jar:

  • 1/2 cup plain oats
  • 1/4 of a raw Granny Smith apple

In the blue container:

  • Leftover raw peanut and granola mixture from my last hike
  • Raisins
  • Raw Walnuts
  • Bear Naked chocolate granola

At work I put 1 cup of water in the mason jar, microwaved for 2.5 minutes and mixed in the toppings. 👍🏼 you could definitely just mix all the toppings in the mason jar and make it a one-jar meal; but I prefer to keep my toppings separate- just a personal preference. 

Leftovers smoothie:

  • Frozen pineapple chunks
  • Small handful of raw spinach
  • Two tablespoons of mandarin oranges.. mine were from a can, in light syrup… you win some you lose some 😬 #sugarsugarsugar
  • Big splash of strawberry lemonade
  • 1/4 raw avocado

I put all the ingredients right into my magic bullet cup and blend til creamy and wonderful.


Currently reading:

Great autobiographical piece on Alex Honnold and his AMAZING free solo career.

Last two books I read/recommend:

A real kick in the butt to improve your daily habits:

FANTASTIC autobiographical piece about the lead singer of the Red Hot Chili Peppers and his struggle with addiction.



What’s going on with me

Hey y’all! Like I mentioned in my about me; I’m creating this blog to kind of keep track of my health/eating journey and outdoor/travel adventures!
Some basics about me:

* I love eating food!!

* I eat 100% vegetarian, about 50% vegan


* I ran my first half marathon in 2016, thanks to my most motivating amiga in the greater Chicago area. 

(Ps that’s my instagram- feel free to go follow!)

* My personal goals are to climb every 14er in Colorado. 

* I climbed my first two 14’ers last year (Humboldt and Elbert)

* I’m going to Miami in two weeks for a music festival and have amended my diet to cut out fast food and processed snacks until then. 

* I’m currently on a 5-6 day workout regimen, helping out a friend who has gained some weight over the years (after having THREE kiddos!) that was recently diagnosed with rheumatoid arthritis.