If You’ve Stopped Losing Weight, It’s Probably One of These 5 Things | Divine Hostess (video)

Woman with natural hair smiling in gray cropped t shirt

Hey healthy bunnies!

I had to really think about how I would share this information with you. I don’t want to derail our body positive movement at all. I know some people of all shapes and sizes struggle to love what they see in the mirror each day.

But let’s face it–you can love your body, and still be resolute that you’re not going to go out and buy a whole new wardrobe to accommodate the extra weight.

That’s where I was! Weight gain can happen from so many factors outside of just eating too much, and I want to chat about them and help you accomplish your goals.

Watch this quick video to learn five things you need to consider if you have hit a plateau in your weight loss journey. 🙌



Mexican Quinoa Salad



My latest mason jar salad for the series on my YouTube channel is a Mexican inspired quinoa and black bean salad. It’s got so much flavor with the peppers, cilantro, lime and more. The salad is vegetarian, yet still filling and hearty thanks to the black beans and quinoa which happens to be a complete protein!


You will need:

  • 1  quart sized Mason jar
  • Olive oil
  • 1 lime
  • Red wine vinegar
  • Oregano
  • Smoked paprika
  • Sea salt
  • 1 red bell pepper, roughly chopped
  • Cooked black beans
  • Cooked quinoa
  • Fresh salsa
  • Avocado
  • Cilantro, roughly chopped
  1. Whisk together 1 tbsp olive oil, 1/2 tbsp red wine vinegar, the juice of 1/2 lime, a dash of smoked paprika, oregano, and salt. Add to Mason jar first.
  2. Add bell pepper. Next add 1/2 cup of cooked black beans.
  3. Add 1 cup of quinoa which should be lightly salted.
  4. Next add 2 tablespoons of roughly chopped cilantro followed by 2 to 3 tablespoons of fresh salsa.
  5. Last, add 1/4 cup cubed avocado. You can add a dash of sea salt oregano and lime to add additional flavor before closing mason jar to store.


3 Easy & Healthy Breakfast Ideas

Breakfast is the most important meal of the day. When I start the morning with good choices, it is easier to follow throughout the day with more good choices. I’ve created 3 delicious and simple recipes that should suit you if you need something fast, or if you’ve got a little more time to treat yourself in the kitchen. Two out of the three recipes are completely vegan, and one includes eggs and leaves a lot of room for variation for your tastes.

I have created a mini frittata, smoothie, and avocado toast. I hope you will try out the recipes!



The FitFluence Event at YouTube Space LA

Two weeks ago, I had the pleasure of participating in the FitFluence event at YouTube Space LA. I didn’t know exactly what to expect, but I knew it was for people with blogs and YouTube channels related to health and fitness. I was also looking forward to meeting up with some of my favorite youtube pals!

I arrived to the event about 45 minutes after it began and it was very lively. Lots of people mingling and talking, music, a ton of different foods to sample and try, and a great selection of vendors showcasing new products, all from organic or repurposed materials. There was yogurt, cold pressed juice, vegan protein, and healthy cocktails.

At around the halfway point, there was an awesome panel where popular youtube personalities shared about their experiences. They were so open, positive and energetic. I got a chance to meet Cassey Ho of Pop Pilates! She was so sweet. IMG_8116.JPG

Another highlight was meeting in person some of the lovely ladies I’ve collaborated with this year such as Cobi of Veggitorials, Whitney of EcoVeganGal, Gemma Stafford and of course my close pal Lainey of SimplyBakings.


Then, if that weren’t enough, we all scored these awesome bags from Kate Hudson’s fitness line called Fabletics and they were filled with awesome items!


Here are the items we received:
1. Makeup from Tart cosmetics


2. Protein bar from Exo


3. Keurig coffee


4. A workout headband from Onzie


5. A pouch from LeSportSac


6. A water bottle from LVFT


7. Muscle treatment products from NIP+


In addition to these items I got this super soft, high quality shirt from Kevita, the probiotic drink company.


I also got my phone armored up by ExoFab, a new company that makes sleek phone covers which are adhesive. What makes the covers unique is that the gel covers have a tacky finish so they stick to glass! Perfect for sticking to a glass or mirror surface for selfies or FaceTime. Mine isn’t as tacky as it was two weeks ago, however.



I had a lot of fun at the event. I can’t wait to attend another event at YouTube Space LA

Housewarming Party Menu Items

Lots of people are moving or have recently moved, so I find that the most common questions I get center around preparation for a housewarming a party. I recently made a video on tips for hosting a dinner party, or you can watch How to Have a Housewarming Party on  a Budget.

I’ve put together a list of easy, delicious and healthy housewarming foods that your guests are sure to love! Mix and match 4 to 6 items from this list and you’re off to a great start! Simply click on the photo to link to the recipe.

 Mint Berry Sparklers  mint berry yt thumb
 Fresh Mex Salad  fresh mex
 Quinoa & seafood Greek salad  blog2
 Glam Water  20140108-231055.jpg
 Baked Donuts  IMG_7782
 Frittatas Florentine  DSC_5354
 Fruit Kabobs  lainey2
 Mediterranean Potato Salad  IMG_0013
 Avocado Boats  Avocado-Boats2-Small-300x203
 Zucchini Fritters  6075468562_8fd29a0c83
 Italian Sausage Lasagna  32427
 Healthy Chocolate Chip Cookies  healthy-chocolate-chip-cookies

How to Make Homemade Peanut Butter with a Food Processor

The other day I had a complete peanut butter emergency! Not only was I all out, but the nearby stores had the  non-natural kind with hydrogenated fats and additives. Solution? Make it myself! Food processors are so handy. Check out this quick video detailing how to make it in just 6 minutes with roasted peanuts!

Blogstar Moms | The Brown Vegan

Q1: How long have you been vegan and does your entire family eat a vegan diet?brown vegan 1 I’ve been a vegan for 3 years.  Even though my husband and sons aren’t vegans, they enjoy a lot of vegan meals. In the beginning, I wanted the whole family to transition, but soon realized it takes time.  My children weren’t born into this lifestyle, so they still remember a lot of our previous bad habits.
I will say my family’s taste buds are starting to change.  They’re so accustomed to eating vegan meals (since I do most of the cooking), I notice they reach for healthier choices when we’re at a BBQ or dining out.Even if my kids never make the full transition, I’m still happy to set a solid foundation of vegan options for them while they’re still young. My husband has made a lot of progress and I wouldn’t be surprised if he decides to become a vegan.
 Q2: How challenging is it to make sure you and your family get a balanced meal? So many kids hate veggies. How do you get yours to eat them?A2: I have to say it was very difficult in the beginning to get my sons to eat more vegetables.  I have three boys and my middle son didn’t want anything but hotdogs and chicken nuggets.  I stay consistent with serving the vegetables, make sure the vegetables are flavorful and find creative ways to serve them plant-based meals.  I’m happy to say that my boys enjoy vegetables more than they did in the past.  I even started a series on my YouTube channel to show the vegan meals we eat as a family.  brown vegan 2
 An easy and yummy vegan recipe (Click photo):brown vegan 3  Q3: How do you find the time to stay active and keep your self fit while you are so busy?A3: I stay active by going on long walks with the boys and by playing basketball with them.  It’s a great way for us to spend time together and for me to sweat a little.
How can we find you?


Instagram www.instagram.com/brownvegan

YouTube: youtube.com/mokobrownvegan

Overnight Oats with Light Coconut Milk

Last week I posted a short tutorial on making overnight oats from steel cut oats. Many asked for a written recipe, so here it is! Steel cut oats are the better option because they are less processed than the more popular rolled oats. As a result, steel cut oats are far easier to digest causing less discomfort after meals. Usually they take 8 to 10 minutes to cook, but with the overnight option, there is little preparation and less clean up time. It’s really a win-win.

You will need:

1/3 cup light coconut milk
1/4 steel cut oats
1/2 tsp ground cinnamon
1/2 cup filtered water
1/8 cup dried blueberries
1/8 chopped walnuts

Add coconut milk and steel cut oats to a bowl and cover in the fridge overnight. After at least 4 hours, oats will have completely absorbed milk. Now add filtered water slowly (stirring occasionally) until they reach desired texture. Mix in cinnamon, blueberries, and chopped walnuts. Enjoy cold, or microwave for 30 seconds.

Roasted Chicken & Butternut Squash Pasta

By Jordan R.

Jordan is one of my instagram pals that never ceases to amaze me with her beautiful and healthy food photos. I asked her to share this recipe because it is perfect for Fall!

This is a recipe with which you can really play around. Use different squashes, pastas, and cheeses to make this recipe your own. The mixture of whole wheat pasta, lean chicken breast, and a variety of vegetables is sure to keep your waistline in check during the indulgent months of Fall. Here is the basic blueprint for a delicious autumn squash pasta:

(Servings for one person)1/4 butternut squash

Extra virgin olive oil



1 tbsp sage

3 oz of chicken breast

2 oz. whole wheat spaghetti pasta

5 asparagus spears

1 c. eggplant

1 tbsp. balsamic vinaigrette

1 tsp. minced garlic

Parmesan cheese (or another grated or shredded low-fat cheese)



1. Preheat oven to 350 degrees.2. Coat butternut squash lightly with olive oil, about 1 tsp. of sage, salt, and pepper, then place in a shallow pan. Place the pan in the oven and roast for 30 minutes, or until tender.

3. Coat chicken breast lightly with olive oil, sage, salt and pepper. Place on a broiling pan and broil for 20 min. or until chicken is cooked.

4. Cook noodles according to directions on package.

5. Coat eggplant lightly with olive oil, about 1 tsp. of sage, salt and pepper. When the squash is halfway done roasting, at about 15 minutes, place the eggplant in the pan with the squash.

6. Repeat for asparagus. Place asparagus in the pan with the other vegetables for the remaining 5-7 minutes.

7. Once cool, place chicken and veggies on a cutting board and chop them all into 1″-1 1/2″ cubes. Cut asparagus into about 5 parts each.

8. Heat a large wok or skillet. Pour a nickel-sized amount of olive oil in the skillet. When heated, place vegetables, chicken, and pasta in the skillet. Toss with balsamic vinaigrette, garlic, and the rest of the sage. Add basil, salt, and pepper to taste.

9. Serve on a plate, topped with your favorite cheese. (I used a little bit of feta cheese in the picture!)


The Roasted Taco

So, I never really get it right on Taco Tuesday. I’m usually craving Italian or Thai and it never occurs to me. I almost always have the ingredients to make tacos, though. Tortillas are a grocery list staple, and cheese goes with everything. The rest of the details are left to curiosity and chance. Today’s roasted tacos are nice hearty mixture that also comes with a nice crunch. I hope you like it as much as I did! Feel free to add a meat protein as well.

  • 2 corn/artisan tortilla shells
  • 1/2 cup cooked black beans
  • 1/4 lemon wedge
  • Garlic powder
  • Sea salt
  • 1/4 cup shredded carrots
  • 1 cup shredded kale
  • 1/4 cup shredded cheese
  • Olive oil
  • Salsa or hot sauce
  • 1/4 avocado (optional)
Preheat oven to 375 degrees. Place tortilla on a nonstick baking sheet. On one half of each tortilla, add 1/4 cup black beans, 1/8 cup shredded carrots, 1/2 cup kale, and 1/8 cup shredded cheese. Squeeze some juice over the veggie mixture and sprinkle a pinch of garlic powder and sea salt. Close taco and brush ousidelightly with olive oil. Bake for 10 to 12 minutes and serve.


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