Basically, I love food, and I love being healthy, so this is place for me to share how I, as well as others, can stay healthy while enjoying delicious food and an active lifestyle.
Biology major studying to become a physical therapist Based in Los Angeles & Dallas

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a friend of mine after our school’s film-fest performing a cover of Ocean by JBT. this truly just made my Tuesday morning infinitely better

This recipe is perfectly healthy, filling, and satisfying (you know, when you crave that cheesy, unhealthy mexican food loaded with guac…). For Catholics during Lent, we don’t eat meat on Fridays, so I made this when my boyfriend drove up from Austin for the weekend, knowing he’d need something hearty and healthy … and meatless. (He also makes THE BEST guacamole, so it was my plan all a long to make mexican food as an excuse for him to make a big batch of his magic avocado mash)

The recipe is from Pinch of Yum that i found via procrastinaterist


  • 2 red bell peppers
  • 2 green bell peppers
  • 1 jalapeno or 2 chipotle peppers (optional – just for more kick)
  • ½ red onion
  • 2 cups frozen corn
  • 2 teaspoons chili powder
  • 2 teaspoon cumin
  • salt to taste (about 1 teaspoon is a good ballpark measure)
  • 2 cups Mexican cheese (mine was a Sargento blend)
  • 18-20 corn tortillas
  • 1 can refried beans
  • 2 cups red enchilada sauce
  • cilantro, guacamole, or sour cream for topping


  1. Roast the veggies: Dice the peppers and mince the onions. Heat a large nonstick skillet with NO oil over high heat. Add the onion and peppers, sprinkle with chili and cumin, and do not stir. This allows the peppers to roast and brown on the outside. After a few minutes, give the pan a shake or stir and let the peppers sit again for a few more minutes without stirring. Remove and set aside. Repeat the roasting process with the corn, sprinkling with chili and cumin, removing from the heat when browned and roasted on the outside. Sprinkle the roasted veggies with a little bit of salt and toss to coat.
  2. Prep the ingredients: Grease a 9×13 inch baking pan and preheat the oven to 400 degrees. Cut the tortillas into thin strips. Put the refried beans in a bowl and mix with a little bit of water to make them easier to spread.
  3. Assemble: Spread a little bit of sauce on the bottom of the pan. Layer in order: half of the tortilla strips, ALL the beans, half of the veggies, half of the sauce, half of the cheese. Cover with the other half of the tortilla strips, veggies, sauce, and cheese.
  4. Bake: Cover with foil (I usually spray mine with cooking spray) and bake for 15-20 minutes, until the sauce is bubbling and the cheese is melted. Serve with guacamole, fresh cilantro, sour cream, or anything in the world that you want.

**I THOUGHT I ruined my pan and the vegetables when I heated a teflon pan and added the peppers (I smelled something foul and saw everything turn black and curl up like burning rubber) … but I’m pretty sure that was the pepper skins now. To avoid this, I would only preheat the pan for a short time. Whatever it looks like is happening to the pan came off really easily once I let it cool and cleaned it. 

because my assembly skills are quite below par (I know, even I’m not perfect) the casserole was not my most photogenic meal ever. But definitely top with mounds of fresh guacamole and don’t let anyone tell you otherwise

And huge brownie points to my boyfriend for 1) making the guac (should I mention that just one more time so everyone is clear Andrew makes the best guacamole?) and 2)!!!!!! He gladly watched frozen with me while we dined on the fruits of our labor

You know those people who cannot stand to have their food touch? I am their worst nightmare. And lately I have just been throwing everything into a bowl and topping it with either avocado or hummus or tzatziki (but usually all three). And then with the fried egg on top, the yolk oozes out and covers the tender vegetables… mmmm

Several weeks ago I saw a post hopping around tumblr “like a beach ball at a Nickelback concert” of a vegan bowl - just all of the roasted veggies and quinoa and hummus and raw veggies…. that was the point of no return. I have been addicted to these veggie bowls and there is no going back now.

I would say “vegan” bowl, but (as mentioned in my last post) I have been so addicted to throwing an egg on/in everything that they’re no longer vegan bowls. But they could be! sans egg.

Ingredients: roasted diced sweet potato, brown rice, grilled mushrooms, grilled asparagus, steamed kale w. garlic. topped w. a fried egg and avocado slices

I think it’s funny that people often reply to the suggestion of becoming a vegetarian that they just couldn’t give up bacon … or burgers … 

But that’s how I feel on the thought of becoming vegan. I simply could not live without eggs… or cheese… but I am ok with that.

oatmeal w. broiled brown sugar bananas and slivered almonds // literally all I eat is the four major food groups of a college student: eggs, oatmeal, pasta, and coffee #iheartfood

i have been on such an egg and toast binge… for breakfast I will have a poached egg on toast with asparagus spears, lunch is sweet potato / egg scramble, dinner is stir fry veggies with rice and scrambled egg

which totals at about 3 or 4 whole eggs… which could really be half of someone’s omelet, but i still feel weird about the whole situation - you know, real serious problems over here

Asker Anonymous Asks:
What u majoring in??
makinsmores makinsmores Said:


bio aka death

truer words

when in doubt, drink tea and watch the office

Spending the week in Austin for spring break, SXSW being the same week was just a lucky bonus. 

Las night by boyfriend and I went to G’Raj Mahal… again. This place is hands down my favorite restaurant. I’d be down to go back there tonight. Or today for lunch and then again tonight. It’s too good. 



If anyone is in town for South by … you need to get to Rainey Street right neoow and go here. 


who knows who these people are but yoga pants on the right is rockin it



I can’t say it’s the most photogenic food…

Garlic Naan // Chicken Malabar // Basmati Rice 

garlic grilled artichoke . steam until tender, halve, brush with olive oil and minced garlic, sprinkle with shaved parmesan

Asker francxsca Asks:
hellooo could you please listen to my 8tracks mix? it's called desolation at 4 am, thought you might like it idk. love your recipes!
makinsmores makinsmores Said:

yes! love it so far :) thank you for sharing thiss

if i give up my morning latte I’m scared i will not be able to get out of bed for 40 days straight…

555 plays
Tom Rosenthal,
Skins Music: Alo 6.07

Instagram recap // birthday brunches, national margarita day, and chilly mornings

follow @iheartfood_blog

I made aubrey’s mug pancakes as a post-workout meal and then realized I had to be somewhere so I took it with me… across my apartment complex… through campus… plate, fork, and all. I ended up with a really nice shot of my shoe

click here for recipe

Woke up early to study and made the mistake of going on tumblr, now all i want to do is go for a run as soon as the sun comes up and then gym until my muscles burn. Most inspiration coming from aubrey, who seems to be the only other person awake right now.

Then I remembered (more like how could I forget? remembered to blog) her mug pancakes. Girl’s got a gift. That was the best thing I have ever eaten out of a mug or out of a microwave, or either of them combined.

My version: 1 banana, 1 egg, 1/2 cup oats, 1/2 tbsp protein cream cheese, 1/4 cup vanilla almond milk, cinnamon, chocolate chips, PB&CO Bees Knees (unlimited quantities)

Microwave banana on a plate for about 30 seconds. (It sounded like it was going to leave banana guts all over my microwave, and thankfully it didn’t, but watch out). Put banana in bottom of mug and mash until [mostly] smooth. Pulverize oats to make “oat flower” in a blender or food processor. Add oats and one egg to banana, mix. Add cream cheese and almond milk (really just a splash). *You may want to microwave the cream cheese for a few seconds so it’s soft enough to stir in* Add a dash or whole bottle of cinnamon and chocolate chips. Microwave for about 2.5-3 minutes. Cut into fourths on a plate. Microwave peanut butter for about 30 seconds and then drizzle over pancakes.

Vegan Bowl packed with all the protein an herbivore could ever ask for

click here for recipe

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