I’m Mercedes and I’m a twenty something, veggie loving, two time cat mom happily married to my soulmate of a husband.

I work as an engineer in Pittsburgh, pretending to be an adult and spending a solid 20% of my time trying to remember to not reply all.

I wanted a platform to share my wealth of equally positive and negative experiences as I attempt to navigate my twenties, and maybe get a little preachy here and there about veganism, mental health and LGBTQ+ rights.

At the very least, I hope to make you laugh.

Avocado Zoodles with Roasted Rainbow Carrots

Avocado Zoodles with Roasted Rainbow Carrots

The weather was incredible today, 82⁰ F in the middle of April! Jesse and I wanted to enjoy it while it lasts, so we went for a picnic. I wanted to bring Axel but apparently cats and picnics don’t mix. We chose a park a few miles away, packed a lunch, grabbed a blanket and drove over. My lunch was filled with delicious vegan eats like tofu veggie pumpkin chipotle scramble in a pita, red grapes, and homemade trail mix. After we ate, we walked the trails in the park for a couple of miles. It was beautiful but we were drenched in sweat by the end!

When we got home, we were exhausted and so relieved to just sit. But the second we did, we looked at each other and thought the same thing: I refuse to stay inside when it’s so unbelievably nice out today. So we went back out! We decided to walk to the grocery store to get some ingredients for dinner. We had no idea what we wanted, but that’s what the walk there is for.

What we knew we wanted: avocado.

What we didn’t know: anything else.

We ended up getting zucchini (I’ve been intchin’ to use my spiralizer lately), some sugar snap peas (nature’s dessert, for real – SO sweet), and some tri-color baby carrots (because they are beautiful, obvi).

I got home, did some Pinteresting, smashed together a couple of recipes and created a delicious meal!

100% vegan. Jesse added some Gardein crispy chick’n to his too. I’ve converted him!

JK he eats bacon and eggs every morning.

Avocado Zoodles with Roasted Rainbow Carrots


  • 1 Avocado
  • ¼ Cup Tbsp EVOO
  • 2 Cloves of garlic
  • ¼ Cup water
  • Salt and pepper
  • 2 Zucchini
  • 1 Yellow Squash
  • 8 Oz. sugar snap peas
  • 5-10 Grape tomatoes
  • 8 Oz. tri-color baby carrots
  • Rosemary to taste
  • Sage to taste
  • Parsley to taste
  • Cooking spray



  1. Preheat oven to 450⁰ F.
  2. Line baking sheet with tin foil and spray with cooking spray.
  3. In a medium bowl, toss carrots in 2 tbsp EVOO, rosemary, sage and parsley to taste. Put in oven for 20-25 minutes.
  4. Cut and peel avocado and mince garlic.
  5. Add the avocado, garlic, 2 tbsp EVOO, water, salt and pepper to your blender or food processor and blend until smooth. Refrigerate until later.
  6. Use your handy dandy spiralizer to make magical zucchini and squash noodles.
  7. Fill a pot with about 1-1.5 inches of water and heat to boil.
  8. Add your sugar snap peas to the steamer basket, add basket to boiling water, and cover. Let sit for about 5—7 minutes or until peas are no longer crunchy. Remove from water and set aside.
  9. Add a little more water to the pot and bring to boil again.
  10. Add vegetable noodles to boiling water for 30-60 seconds. Remove from water and set in large bowl.
  11. Add peas, grape tomatoes, and avocado sauce to the bowl with the vegetable noodles and stir to combine.
  12. Remove carrots from oven.
  13. Enjoy!

Nutritional Information:

Happy feasting!



Vegan Corn, Black Bean, and Avocado Salad

Vegan Corn, Black Bean, and Avocado Salad