This salad packs quite a punch when it comes to flavor – it’s pungent, yet mild, and peppery and spicy yet still sweet. It’s essentially all of the things that I love about Texas cuisine. One of my (ongoing) personal food challenges is to create recipes based off of seasonal and regional ingredients. That’s why I love
The summer is coming and so is the heat! Staying hydrated helps you function at your best and keeps you on the regular. 🙂 Also, hydration helps you know the difference between thirst and hunger, making it easier to “smarter” and wiser eating choices. Juicing is a proven and delicious way to stay hydrated! As part
Today’s meal prep was inspired by an experience I had when traveling in Israel. This chef made an amazing farm-to-table spread for us and included these stone oven roasted/charred sweet potatoes, topped with slow cooked lentils, tahini and some feta. Delicious! Got me thinking that it would be an incredible meal prep recipe, particularly a
Tonight’s dinner was inspired by my recent trip to Colombia. After spending a few days in Cali, I headed to San Andres Island where I had the most flavorful rice I’ve ever tasted – arroz con coco! It’s both sweet and savory. In some dishes, coconut rice is so sweet it’s like a dessert, and in
If you’ve never had homemade Spanish rice before, then you need to add it to your list of things to try right away. You need this kind of food in your life. Growing up in Texas, I’ve met a lot of people who have decadent family recipes for Spanish rice and their version is always
As part of my partnership with Pronamel, they asked me to create content with the theme “Twice as Good” in mind – something that can serve two purposes. First thing that came to mind was obviously, food! But here’s my take/twist. One thing I like to do is purchase produce and products from my local
I’m following up on a FAQ – “What are some lunch meals you can enjoy that don’t have to be reheated?” Here are four easy lunch ideas to help inspire your next meal prep! This is a continuation of the 5 cold lunch mash-up that I did last year. When it comes to eating food cold
Ditch the store-bought stuff and make your own delicious salsa that you can easily customize for your tastes and preferences. I use salsa for nearly EVERYTHING! Salads, eggs, protein, grilled vegetables, etc. Essentially anything that needs an extra kick, gets a serving of my fresh homemade salsa. It’s a great lower-calorie alternative to give your
I’ll admit I was a bit skeptical when a friend invited me to sample some vegan desserts one muggy night in NYC. We walked about 15 blocks just to get there since she said it was faster than taking an Uber or the subway. And the way my metabolism is set up…yeah, I sweat just thinking
When you think you may miss eating your daily serving(s) of fresh fruits and vegetables, grab a smoothie to save the day! Below are 7 that I enjoy… Quick note: when I reference coconut milk and almond milk, I mean the UNSWEETENED, lower calorie non-dairy milk you can purchase in a carton or jug. The calories should be
Without a doubt, this is my favorite post-workout treat because the carbs help replenish the glycogen stores from training and tearing down the muscles, but in a MUCH more delicious way. The maple syrup is sugar-free, but if you can handle it and prefer it, you can use real maple syrup or honey, careful not to
I haven’t been the biggest fan of cauliflower because of it’s harsh flavor. Then I forced myself to start experimenting with it and I learned how delicious it can be and how versatile it is (i.e., rice or quinoa, etc) One of my favorite ways to enjoy cauliflower is roasting it, then coating it with a special sauce
People often share with me that quinoa is bland and often uninspiring. I used to think the same thing until I started to prepare it differently. Here is an easy delicious, savory quinoa dish that has moisture because of the way it is prepared in a savory broth. Guarantee this recipe will inspire you to jazz
It’s no secret that I love sweet potato almost as much as I love avocado. A few weeks back I visited a cafe in Dallas, TX where they served sweet potato tots. They were delicious and got me thinking that I should create my own calorie-friendly version. These were my first attempt and they came out
So, when I decided to the 5-day vegan challenge, as if that wasn’t enough (lol), I also decided to get my feet wet and try some vegan baking. I’ll admit I’m not the best baker (even with animal products) yet I experiment a lot and share very little. But this recipe came out pretty dope so I’m sharing
This is an amazing side dish – or appetizer – that I created for my 5-day vegan challenge. I thoroughly enjoyed this and cannot wait to incubate a few more recipes with this flavor combination. It’s good as is but I can definitely see how you can easily incorporate this into other dishes to boost flavor.
My 5-day vegan challenge would be incomplete without some sort of flex bowl, so here it is with tempeh and roasted vegetables. The best part of flex bowl is the ability to make them your own by filling them with your favorite vegetables, and other ingredients like healthy fats, in order to meet your macronutrient needs.
Here’s a simple recipe that I put together for my 5-Day Vegan challenge. I fired up my slow-cooker and tossed in some portobello to make a vegan version of one of my favorite meals growing up, pot roast. It’s what I looked forward to nearly every Sunday for dinner. So, I took some inspiration from my
I love stir-fry. If you’re like me, I wouldn’t mind having some variation of stir-fry on a weekly basis. It’s a great way toadd variety to your diet and “experiment” with different vegetable combinations. This is a great a side dish or main dish, just pair it with brown Basmati rice or quinoa for a more filling, hearty option.
Here’s an easy and hearty stuffed bell pepper recipe that I created for the 5-Day Vegan Challenge. I tossed in a little soyrizo to add some Latin-flavor and boost the level of protein. The end result – deliciousness.