Fatty Fin to Skinny Minnie

A weight loss journey with trials and tribulations; one Aussie girls vow to be fit and thin.
Was 74.4kg (164lb)
Goal 50kg (110lb)
Pre Pregnancy 54kg

Birth day 78.4kg

Currently 62.5kg
Height: 154cm (5"1)

Posts I Like


Ballerina butt lifts

Do them. Seriously. You want that lifted bubble butt, and toned backs of the legs? As many as you can per side.

(via the-little-birdy)

Today’s Breakfast - Oat Porridge with Coconut Yoghurt topped with Muesli and Strawberries, Raspberries & Blueberries; Dairy and Soy Free Fruit Bread and an Oat Milk Coffee


I was allllll byyyy myyyyseellfff this afternoon so I played in the kitchen and something beautiful happened! 😃 Raw treats! The chocolate biscuity base with creamy maple berry filling is incredible - raspberries and chocolate are truly a match made in heaven! This treat is raw vegan (gluten free, dairy free).


1. Soak 1+1/2 cups of cashew nuts in warm water for 1 hour (natural cashews, not the roasted or salted kind).

2. Line a small square baking tin with baking paper. In a food processor, blend together 1c dates, 1c almonds, 1/2c cashews, 1.5 tbsp of cacao/cocoa powder, and a splash of water. The mixture should stick together once combined - if not, add a little more water.

3. Add the mixture to the tin and spread to edges using the back of a spoon. Wet the back of the spoon to help the spreading process.

4. Wash your food processor, and drain your cashew nuts. Add the cashews to the processor along with 1/2c of maple syrup and 1/2c of warm water. Blend together until creamy. If it’s looking a little too thick, add more water. Add half of this mixture to the chocolate nut base you prepared earlier. Spread evenly, and then on top of this layer sprinkle with a 1/2c of frozen raspberries and (optional) 1 tbsp of cacao nibs.

5. Once you’ve arranged the raspberries and cacao nibs cover with the remaining cashew cream. Be gentle as you evenly spread this on top.

6. Cover your slice with plastic wrap and set in the freezer for a few hours!!

ENJOY! It’s hard not too 😉

X Diana



Incredible Vegan Grilled Cheese Sandwich with Field Roast Smoked Tomato Deli Slices and Roasted Pepper Tomato Soup

I haven’t had the opportunity to enjoy a grilled cheese sandwich in the 1.5+ years I’ve been vegan… until now!  My boyfriend likes the processed vegan cheese slices (like Tofutti and such), but I don’t.  That’s why I set out to make my own, homemade vegan cheese! 

I bought all three varieties of the Field Roast Deli Slices last week, and was looking for some creative ways to use them.  I thought the Smoked Tomato variety would pair very well with this vegan moxarella cheese recipe I found, and I was right.  ;)  The moxarella recipe was super easy to make, and incredibly delicious!  The preparation of the rest of the meal was easy, too.  I simply placed the deli slices on one piece of bread, spread the “cheese” on the other, sprinkled some basil over the cheese, and grilled the sandwich in a pan with Earth Balance Buttery Spread.  I served it with a bowl of Roasted Pepper Tomato Soup (store bought; I was going for an easy weeknight meal).

The first bite was heaven, taking me back to the many grilled cheese sandwiches I enjoyed throughout my childhood.  Talk about comfort food; I didn’t think I’d ever enjoy a grilled cheese this much again!  I’m so excited to find more uses for this moxarella recipe.  :)

To try this recipe


It’s just afternoon, but these already made my day (productive and enjoyable!) 

Picture from my Instagram : http://instagram.com/ohnonottoday


Fancy fancy. Got these at whole foods and they are good. Try them if you can.


No Bake Peanut Butter Chocolate Oat Bars

the deliciousness and simplicity of making this is ridiculous

#vegan #glutenfree #incredible #dairyfree


Next month So Delicious will launch CocoWhip, a vegan coconut-based whipped cream!


Down to 62.1 kg 31.8% body fat! Feeling a lot better but miss cheese and milk most. There is no true substitute for it.