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.

Sweet Potato Chickpea Breakfast Hash

Sweet Potato Chickpea Breakfast Hash

I was lying in bed half-awake the other day (I feel like this is not the first time I have started a blog post like this), one eye open, one eye closed, groggily scrolling through my Facebook newsfeed. I came across an article posted by one of those annoying websites that said something along the lines of "Baby Dies from Vegan Diet." I HAD to click on it because of how absurd it sounded. It was approximately two paragraphs long and said NOTHING about a vegan diet. The baby did not make it due to the parents not feeding it. The baby rejected the mother's milk so the parents "assumed the baby was lactose intolerant and therefore, did not feed it any milk of any sort." 

Are. You. Kidding. Me.

This article made me so annoyed and upset; it's things like this (and stupid people who believe every article they see without even opening and reading it) that give vegans a bad name. While this article truly had ZERO to do with proper vegan nutrition, it still got me thinking. Before coming across this headline, I fully intended on eating sugary cereal for breakfast. But I quickly remembered how important it is to keep my essential nutrients at the front of my mind and plan my meals accordingly. So, after finally rolling out of bed an hour later, I decided to whip up a delicious vegan breakfast hash! I went completely recipe free and it turned out great. Even Jesse woke up asking why the apartment smelled so amazing!

I just grabbed all of the healthy, vitamin and nutrient filled items I could find in my kitchen and sautéed them up! Hope you enjoy and happy feasting :)


Sweet Potato Chickpea Breakfast Hash



  • 2 Teaspoons EVOO
  • 2 Large sweet potatoes
  • 1 Zucchini
  • 2 Handfuls of fresh spinach
  • 1-15.5 Oz. can of chickpeas (I use Goya)
  • Salt and pepper to taste
  • Parsley to taste
  • Oregano to taste
  • Cooking spray
  • 4 English muffins (Rudi's are vegan!)
  • 1 Ripe avocado
  • 5-10 Grape tomatoes, halved (optional)


  • 1 Large skillet


  1. Thoroughly wash and dice sweet potatoes and zucchini into about 1/2 inch cubes.
  2. Coat skillet with 2 teaspoons of EVOO and set burner to medium high.
  3. Add sweet potatoes and cook until tender (test with fork: if you can stick your fork in and out of the potatoes without too much effort, they're good!)
  4. Add salt, pepper, parsley and oregano.
  5. Once potatoes are tender, add zucchini and spinach. Cook for another 3-5 minutes.
  6. While the spinach and zucchini are cooking, rinse your canned chickpeas.
  7. Add chickpeas, mix ingredients well, turn burner to low and let sit for 2-3 minutes.
  8. When chickpeas are heated through, remove skillet from heat.
  9. While the hash cools slightly, toast your english muffins and cut your avocado into medium thick slices.
  10. Lay english muffin open faced and top each one with 1/4 of your hash mixture, 1/4 of the sliced avocado, and grape tomatoes.
  11. Enjoy!

Nutritional Information:



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