Meal prep isn't a new concept for me, it’s a practice I began years before I transitioned to a plant-based lifestyle. If you've been following my personal socials on IG, Facebook, and TikTok, you know that I enjoy spending my Sundays on meal prep. When time permits, I try to share real time what’s going down in my kitchen on a Sunday evening. For me, meal prep is the number one way I’m able to stay on track with my eating and it also just starts my week off with a healthy, fresh mind set.

Today, Kev and I had the dopest experience volunteering at Infinite Zion Farms Urban Community Farm. From the moment we arrived, we were welcomed by Mr. Prince, who was not only an amazing guide but also a wealth of knowledge on agriculture, sustainability, entrepreneurship, environmental science, and farming techniques. His passion for the work they’re doing in the community was undeniable, and it made the experience even more meaningful.

Over the past couple of weeks, I’ve been making an effort to reduce the use of Processed/Packaged Foods in my Recipes and diet. Although quick and convenient, Processed Foods can have High Sodium/Salt content and also contain Additives and Preservatives that aren’t the best for your health.

I love Vinaigrette Salad Dressings! Only a couple on the shelves do it for me. So I started working on perfecting my own White Wine Vinaigrette a while back and I think I’ve almost got it just right for my taste buds.

October is National Pescatarian Month. It also marks the 1 Year Anniversary of my Decision to Commit Full Time to a Pescatarian Lifestyle. Lemme pour up a Drink! 🎉