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10/16/2026

Turns out not every hobby needs to become a skill, a side hustle, or something to be amazing at

Some things can just be a nice way to unwind 😌

10/14/2026

A lot of my progress came from getting better at the basics! Things like my lifts, eating enough to fuel them, taking rest days, and focusing on quality reps have made such a difference.

I’m still learning and trusting the process, but these are the things I wish I understood sooner

10/12/2026

A healthier bolognese that still tastes delicious 🍝 Add this to your weeknight rotation!

Ingredients:
• 2 medium carrots
• 2 celery stalks
• 1 yellow onion
• 1 tbsp olive oil
• 3–4 garlic cloves, minced
• 2 lbs 90/10 ground beef
• 1 tbsp Italian seasoning
• Salt and pepper to taste
• 1 24-oz jar of pasta sauce, I used Rao's Homemade
• ½ cup 4% cottage cheese, I used good culture
• A few fresh basil leaves
• Red pepper flakes, to taste
• ¼–⅓ cup vegan parmesan, optional, I used Follow Your Heart
• Pasta of your choice, I used Barilla US protein pasta

Directions:

1. Add the carrots, celery, and onion to a food processor. Pulse until very finely chopped, but not mushy
2. Heat the olive oil in a large pan over medium heat. Add the garlic and cook until lightly browned and fragrant
3. Add the chopped veggies and sauté for about 5 minutes
4. Add the ground beef, Italian seasoning, salt, and pepper. Cook and crumble until browned
5. Pour in the pasta sauce and stir everything together
6. Blend the cottage cheese with a few basil leaves until completely smooth, then stir it into the sauce
7. Let the sauce simmer uncovered until it reduces and reaches a thicker bolognese consistency, about 10-15 min
8. Stir in the vegan parmesan at the end, if using, and add red pepper flakes to taste
9. Serve over your favorite pasta and enjoy!

* Adapted from LAUREN LEVY | healthy recipes hidden-veggie bolognese recipe. Makes about 6 servings!

10/09/2026

Been reflecting a lot lately on what makes me feel my best and it comes down to focusing less on trying to do everything “perfectly” and more like coming back to a feel-good routine

For me that routine includes moving my body, creating a balance of foods I enjoy, and slowing down enough to both take care of myself & others and appreciate the little moments

Focusing on making more room for all three 🤍

10/07/2026

Fall baking has been activated 🤓 I remember this recipe exists very few months, it’s too delicious not to share! It also happens to be both gluten free and vegan.

Ingredients
- 3/4 Cup oat flour (I just blended up my quick oats into a powder)
- Heaping 1/2 cup of sweetener (I used monk fruit this time but any granulated sweetener should work)
- 1/3 Cup cocoa powder
- 1 Cup applesauce
- 2 Tsp baking powder
- 1/2 Tsp baking soda
- 1/2 Tsp salt
- 1 Tsp vanilla extract
- 1/4 Heaping cup dark chocolate chips (+ more for topping)

Instructions
- Set your oven to 350°F
- Mix the dry ingredients together, then add the wet ingredients and mix until thoroughly combined
- Fold in the chocolate chips
- Pour into a loaf pan (I used Caraway Home ) and bake for 30–35 minutes. It may not look entirely cooked but it will set as it cools!

It’s chocolaty, gooey / pudding-like in the center, and made with nutritious ingredients! SO delicious!

🐆 & 🍣
10/02/2026

🐆 & 🍣

09/29/2026

Fall time always makes me want to prioritize healthier routines. I’ve been loving my sessions at Silver Mirror Facial Bar and both feel and notice such a difference after my sessions.

If you want to try it out, use “ALEXANDRA20” for 20% off when you book. Booking link is in my bio 🤎

09/27/2026

Proof that you can make an easy vegan cake that impresses both the vegans and non-vegans in your life 🍫

I started with a store-bought chocolate cake mix, just check the ingredients to make sure it’s vegan. I swapped eggs for flax eggs and butter for canola oil, then added a little vanilla and espresso for more flavor.

For the filling, I made a simple date caramel by blending soaked Medjool dates with a little water until smooth. Then I layered the cake with chocolate frosting, date caramel, and crushed store-bought cookies for some texture.

For the frosting, I combined powdered sugar, vegan butter, cocoa powder, melted dairy-free chocolate chips, espresso, and vanilla. I measured everything with my heart until it tasted just right!

The cake was so fudgy, moist, and delicious and it was devoured so quickly!

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