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.

Vegan Corn, Black Bean, and Avocado Salad

Vegan Corn, Black Bean, and Avocado Salad

Like everyone else on the planet, I try to be healthy. I try to eat normal sized meals, I try to get all of the nutrients my body requires, I try to exercise at least three times a week. There’s a lot of trying going on over here. The only problem is…. who the eff has that much time. Like I’m sorry, but I have a full time job, a fiancé (who is transitioning into a man – HELLO, another full time job), a wedding to plan, a blog to write, a cat to love, groom, feed, love, pet, and love. That leaves maybe one extra hour per day to focus on being healthy.

I usually plan my meals for the week on Sunday – but this doesn’t always work out well. More often than not, I get to Wednesday and am like screw this, I’m eating a family size bag of Lays for breakfast, DON’T CARE. But then 11am rolls around and I care. A LOT. So after a while, I realized that one of the biggest reasons this whole meal planning deal doesn’t go so smoothly is because of time. Tuesday night I’m looking at this meal plan like omg how in the world am I going to make chickpea avocado mash toast with pepper and flax seed tomorrow morning when I’m not even planning on showering??? And that’s where it all falls apart.

So something I have learned to do that helps mitigate this whole time curveball is planning meals that are super easy to make and also very versatile. I like things that take no time to prep and can be used in a variety of ways throughout the week. Jesse can eat a turkey sandwich for lunch every single day. I, on the order hand, would get bored by Tuesday. I have a handful of recipes that I go to when I’m in a time crunch, but this is by far my favorite.

I remember one time Jesse’s mom bought me a container of Black Bean Corn Salsa that she found at the grocery store. We were having lunch together and she was desperately trying to find something vegan for me (she is a saint). Little did she know this salsa was INCREDIBLE. I’m not lying when I say I ate the entire container in one sitting. And then, the next day, I went to that same store and bought another container and ate the entire thing again. Needless to say, I am a big fan of this salsa. The kicker is that the container is over $6 and there’s no way I can buy that every day. So I decided to make my own! It tastes just as good, is way cheaper, and takes 5 minutes to make :) I like to eat in plain, in a pita, on a taco, over rice, with tortilla chips… do I need to continue?


Corn, Black Bean, and Avocado Salad


  • 1 Avocado
  • 2 Tbsp EVOO
  • 1 Can black beans (15.5 Oz.)
  • 1 Small can corn (8.75 Oz.)
  • 1/4 red onion
  • 10-15 grape tomatoes
  • 2 Tsp dried cilantro
  • Salt and pepper



  • Strainer
  • Large bowl



  1. Drain and rinse beans using a strainer.
  2. Drain corn.
  3. Peel, core, and dice avocado.
  4. Mince onion.
  5. Rinse and quarter grape tomatoes.
  6. Add all ingredients to large bowl and mix.


Nutritional Information:

Avocado Zoodles with Roasted Rainbow Carrots

Avocado Zoodles with Roasted Rainbow Carrots