Friday Favorites

Wild Cherries Coffee Shop


We were in Truckee last weekend (nearby where we stayed with Mike’s family over the holidays) and I found my new favorite coffee shop; Wild Cherries Coffee House. It’s local. It’s cheap. I think the name is cute. And omg, the food. There was an array of delicious nomz from enchiladas to hummus wraps. We went there for breakfast and I ordered an egg, pepper jack, avo, and tomato sando. They made it fresh so it took a little long but it was worth every minute.

New Moon Natural Foods


Another Truckee gem! I saw this store back in December and wanted to check it out but didn’t have the chance. Talk about an epic store… They had an extensive beer selection, lots of booch, a variety of different sea vegetables (including kombu, which I’ve been looking for to try in a Magic Mineral Broth), and a whole bunch of natural beauty products; which brings me to…

Clay toothpaste 

I’ve heard about clay toothpaste before and have honestly thought, ew.. every time. But, for some reason, this brand appealed to me while I was browsing New Moon. I bought it and guess what? I love it! I don’t think I can ever go back to tubbed tooth paste. My mouth feels so clean after using the clay version. Like, just-left-the-dentist-clean y’all.

I got the peppermint kind but they have cinnamon as well, if that’s your preference

Disclaimer: I made everyone who went to Truckee with us try it and I was the only person who liked it… I’ll admit the taste takes some getting used to BUT the after-clean feeling can’t be beat!

Milk Thistle 


My friend Lydia told me about milk thistle and it’s liver detoxifying powers last year. I pretty much immediately bought a bottle at Whole Foods. I took a few after I popped it open but wasn’t consistent. However, I just started taking them again and … can’t really tell if they are working or not (hah) but I like to believe they are. I like to think that my liver is getting a little boost of love every morning!

FIRST Books 

This happens to me all of the time. I buy a book, read it, love the author, and then realize it is her second book. Certainly not the end of the world but it does mess with my orderly-OCD mind… Anyway, I finally bought 2 (first) books that I have been meaning to for a while now.


I Like You Just the Way I Am by Jenny Mollen and Carry On, Warrior by  Glennon Doyle Melton

Fresh flowers

For our anniversary, Mike gifted me with a future 3 month supply of fresh flowers. Love!!


How gorgeous are those colors?! They are so pretty and the colors are perfect for that end of winter/beginning of spring transition.

Up next for us (which I think will be a big fave)? Bali! We’re leaving next Thursday so I’ll be spending the weekend packing my summer dresses and bikinis. Stay tuned for the recap!

** Note this blog went through a rebrand and is now veg vibes; which aligns better with the direction I organically gravitated towards. It’s all about your vibe.** 

California Quesadillas

When Mike and I celebrated our anniversary in Coronado earlier this year (you can read more here and here), we had these can insanely delicious California Stone Fired Quesadilla that I’ve been wanting to recreate.

They are lighter than a normal quesadilla because the cheese isn’t in the leading role. The addition of hummus and veggies give this recipe a lot of volume without all of the fat of a fully cheese stuffed quesadilla.

Plus, any dish that takes me back to a vacation-mode is a win in my book!

Note: there aren’t any real measurements for this recipe – just pile on as many ingredients as will fit! Also, get creative and sub things you have on hand 🙂

Cali Quesadillas

Prep time: 10 minutes – Cook time: 15 minutes – Servings: 2


  • 2 pieces of lavish bread (feel free to make the whole pack and freeze for later!)
  • hummus
  • sliced mushrooms
  • handful of arugula
  • shredded cheese
  • sliced black olives (optional)
  • salsa verde (to dip)


  • Spread a thin layer of hummus on lavish bread while a pan is heating up on medium heat
  • Lightly grease pan and place lavish bread on pan, top with ingredients, fold over
  • I find using another pan or pot as some weight works well to melt the cheese quickly without burning the lavish
  • Flip after 3-4 minutes and cook the other side
  • Serve with various dips (and an optional side of chips)

** Note this blog went through a rebrand and is now veg vibes; which aligns better with the direction I organically gravitated towards. It’s all about your vibe.**

Potato Tacos!

Who doesn’t love tacos?

Tacos Tuesdays.

Taco trucks.

The way your head tilts to the side when you’re biting into a taco.

It’s all good stuff.

Equally as good are the vegan potato tacos I whipped up the other night. (Sadly I didn’t take pictures of the cooking process but I *promise* the end result was the main attraction anyway. They were so so so good!)

Potato Tacos

Prep time: 15 minutes – Cook time: 15 minutes – Servings: 4


  • 1/4 c onion chopped
  • 1 large potato chopped into cube size pieces
  • 1 Tbs coconut oil
  • 1/2 Tbs garlic powder
  • 1/4 Tbs paprika
  • salt and pepper to taste
  • 8 corn tortillas

(to top with)

  • 1/2 large tomato chopped
  • guacamole or avocado
  • salsa verde
  • cilantro (I didn’t have any on hand but wish I did!)


  • Sauté onions in coconut oil until translucent
  • Add potatoes and spices, mixing well
  • Reduce heat, cover, and cook for 15 minutes or until potatoes are soft, stirring occasionally
  • Heat tortillas while potatoes are cooking and build yourself a taco bar with your toppings
  • When potatoes are done, add to tortillas and top

**I served our tacos with pinto beans. A great way to spice up canned beans is to simply add a bit of lime juice and cumin – BAM! All of the flavor.


** Note this blog went through a rebrand and is now veg vibes; which aligns better with the direction I organically gravitated towards. It’s all about your vibe.**