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Minus the high amount of extra calories and stomach ache! One of the most highly requested recipes this year has been my grain-free, dairy-free, chipotle-inspired burrito bowl! It's one of those recipes you'll instantly love because it's super easy to make, tastes delicious, and makes plenty enough leftovers! It's packed with flavor from the seasoned beans, sweet corn salsa, and adobo spiced tofu! It packs over 25g of protein so you'll completely enjoy feeling full! If you found this post helpful, be sure to check out my other delicious recipes and subscribe to my bi-weekly newsletter for all of the latest updates! PREP TIME: 15 MINUTES COOK TIME: 15 MINUTES YIELDS: 3-4 Adobo Tofu Marinade: 1 block of extra firm tofu 1 tbsp of adobo powder 1 tsp of garlic powder 1 tsp of onion powder 1 tsp of salt EVOO for frying Black bean Ingredients: 1 cup of black beans (I soaked mine overnight but canned beans work too!) 2 tablespoons EVOO 2 medium sweet onions chopped 6 cloves garlic minced 2 chipotle chiles 2 teaspoons adobo sauce 1 teaspoon ground cumin 1 teaspoon dried oregano 2 bay leaves 6 cups water (enough to cover beans) Fresh squeezed lemon juice to taste Fresh squeezed lime juice to taste Salt and pepper to taste Toppings: Grilled sweet corn topped with cilantro and fresh squeezed lime juice (canned corn works too!) Pickled cabbage Iceberg lettuce Cucumbers slices Tomatoes cubed Avocado slices or mashed for guac Directions: Drain and remove excess water from extra firm tofu using paper towels. Combine all spices in a bowl, ensuring to coat each tofu piece. Fry over medium to low heat using extra virgin olive oil. Once the tofu is slightly charred throughout, place it in the serving bowl and set aside. In a saucepan, add beans along with condiments and bring to a boil over medium-high heat. If the water from the beans begins evaporating, add 1 cup of water until the beans are completely soft and bring the heat down to medium. Assemble the bowl with desired toppings and enjoy this incredibly tasty bowl of deliciousness!

Sweet potato taco alternative from the traditional chickpeas! Decided to try something new and use sweet potatoes instead of chickpeas for taco night. I will start with this, I was not disappointed! This meal was prepped in under 30 minutes, including the chopping of vegetables. Another easy staple and very flavorful! The mandolin and food slicer were key while chopping up the veggies! Recipe: 2 medium sweet potatoes cubed 1 tbsp olive oil 1 tsp of chili powder 1 tsp of garlic powder 1 tsp of Himalayan salt 1 tsp of turmeric 1 tsp onion powder 1/4 cup of sliced red onions 1/2 cup of apple cider vinegar 1/2 cup of cilantro chopped Corn tortillas Directions: Heat oven to 420F. In a bowl, place sweet potatoes, oil, chili powder, garlic powder, salt, turmeric, onion powder, and mix thoroughly. Place on a tray and put in the oven for about 20 minutes or until sweet potatoes are browning (use a fork to check for tenderness). In a separate bowl, place red onions and apple cider vinegar together and place in the fridge. On corn tortillas, place sweet potatoes, pickled red onions, and cilantro.

Fail-proof veggie burgers that make a filling and scrumptious summer meal or dinner! Enjoyable and pleasant recipe Tired of making plant burgers that fall apart? Yeah, me too. Also tired of buying frozen patties that taste funky? Me too. Things to know about this recipe: Be sure to properly DRAIN the vegetable mix. The reason for this is the natural liquids from the vegetables will seep out upon mixing and will therefore decrease the viscosity or thickness, and therefore, impact the fluidness of the mix. For burgers, it is ideal to have a mixture that has a thick texture. This helps A LOT when shaping. [This is something I struggled with in the beginning of making patties because the recipes I followed did not have the proper ratio of liquid in the mix and the burgers fell apart in the oven] I guess in this case, being a scientist helped! TIMING is everything- it's good to note that the larger the size of the patty, the more time it will take to cook either in the oven or on the grill. It's good to do 10-minute time checks to ensure the patty is not being overcooked on one side. How to know when your patty is ready? The patty is ready when you shake the sheet pan and the patties move as well. In short, the moisture from the burgers evaporates and therefore will not stick! #plant #plantbased #veggieburger #blackbeanburger #yum #burger #vegetarian #blackbeans #tasty #delicious #tasty #food #foodie #veggie

Everyone appreciates a G R E A T meal, especially one that's scrumptious and filling! Busy work week and not sure what to make for your date coming over? Yes, we know... It can be stressful! Don't panic just yet! This is a great recipe you can make either for your date OR with your date! The great thing about this recipe is that can be made in advance and left in the fridge for 1 week before use! You have to try it, it's a guaranteed recipe winner! Prep time: 15 minutes Cook time: 25 minutes Yield: 12-15 Recipe: 1 whole parsley bunch 🌿 1 can of organic chickpeas rinsed 3 green onions 🧅 3 garlic cloves 🧄 1 tbsp EVOO 1 tsp of each (paprika, cumin, garlic, & baking powder) Toppings: Pita bread Hummus Feta cheese Chopped red onions Pickled red cabbage Cubed tomatoes Chopped green onions Cubed Cucumbers Tzatziki Optional- Rice Directions: Preheat oven to 410F and line a baking tray with parchment paper. In a food processer combine all ingredients and blend until uniform and smoothie. It should have a thick texture and should not be runny. Using a spoon or scooper, transfer onto a baking tray and place in the oven until golden brown on both sides. Don’t forget to flip halfway through! Add desired toppings and enjoy!

Tacos that will make you feel you're in LA! LA is arguably one of the top locations to have tacos! According to some, it has better tacos than those made in Mexico. Visiting both LA and Mexico, I would have to say that both have amazing tacos, but in terms of flavor, I felt that Mexico won. With that being said, I was inspired and decided to create my own tacos since I live on the East Coast! One of the main components of the taco flavor is the corn tortilla itself. Trying numerous brands, my absolute favorite is Vista Hermosa purchased at Whole Foods. Prep Time: 10 minutes Cook Time: 30 minutes Taco Mix: 1 tsp of cumin 1 tsp of red pepper flakes 1 tsp of onion powder 1 tsp of turmeric 1 tsp of chili powder 1 tbsp of oil 1 tbsp of water 1 tbsp of fresh squeezed lime Whisk in a bowl together to form a paste, you can add more water if it is too thick or add more seasoning to make it thicker. Taco Ingredients: 1/2 cauliflower head washed and chopped into small pieces 1 can of low-sodium chickpeas washed and drained 1 avocado sliced 1/4 bunch of cilantro minced 1 avocado sliced Corn tortillas Directions: 1. Add the paste to cauliflower and chickpeas, ensuring vegetables are covered in thoroughly. 2. Place in oven at 420C for about 20 minutes, depending on how quick your oven is. 3. A few minutes before the cauliflower and chickpeas are done, add corn tortillas to the oven, flipping them in 1-minute intervals. Serve with Cilantro, avocado, and lime!

Lettuce boats have become part of my weekday rotation for its simplicity and flavor! Wrapping the fried rice in the butterhead lettuce adds a fresh touch and crunchiness. One bite in and it will have you going in for seconds! The freshly squeezed lime juice with scallions and cilantro on top gives a nice zesty flavor! It's truly one of my favorites because it's super easy to make and packed with tons of flavor, they're simply irresistible! Ingredients: 1. 2 cups of brown rice cooked in an instant pot (follow instructions on the rice pack) 2. 1/2 red pepper chopped 3. 1/2 green pepper chopped 4. 1/2 yellow pepper chopped 5. 1 medium white onion chopped 6. 5 garlic cloves minced 7. 1 carrot chopped 8. 1 mango chopped 9. 3 pineapple slices chopped 10. 1 tbsp of sesame oil 11. 2 tbsp of soy sauce Toppings: 12. 1/3 cup of minced cilantro 13. 4 scallions chopped 14. 1 Lime sliced Directions: In a wok under medium-high heat, drizzle sesame sauce and add steps 2-9 in a saucepan. Once veggies are soft add rice, and next add soy sauce. Serve with lettuce and toppings!

Craving Indian food? Me too! Since moving to a more rural town, my cravings for Indian food have been at an all-time high. Apart from enjoying the experience of eating out, I genuinely miss eating delicious and flavorful food. I decided that I'd rather try to recreate a recipe at home until I got it right. Thankfully after many trials and errors, I was able to perfect it and I think you'd love this one too! Recipe: 3 tbsp grape seed oil 1 medium white onion finely diced 1 tbsp ground cumin 3/4 tsp Himalayan salt 6 garlic cloves minced (yield ~3tbsp) 2 tbsp fresh ginger minced 1/2 cup fresh cilantro chopped 1 fresh jalapeno pepper, sliced with seeds 1tbsp ground coriander 1 tsp chili powder 1 tsp ground turmeric 1 28 oz can of pureed tomatoes 1 15 oz can of low-sodium chickpeas 1 tsp garam masala 2-3 tsp coconut sugar 2 tbsp of freshly squeezed lemon juice 1 cup of basmati rice 2 cups of water for rice Directions: Rice: Add rice and water to instant pot and cook using pack directions Masala: Heat a large pot over medium heat. Once hot, add oil, onion, cumin, and 1/3 of the salt Add garlic, ginger, cilantro, and jalapenos to the pan. Add more oil if the pan is looking dry Add coriander, chili powder, turmeric and stir Add pureed tomatoes and chickpeas Add remaining salt and increase heat to medium-high for simmer, then lower to medium-low and maintain simmer for 15-20 minutes, stirring occasionally Add garam masala and lemon juice and stir for 5 minutes Serve over rice!

A busy week calls for a quick, easy, and delicious recipe! There are some days when I come home from a long day and do not have the energy to make something elaborate. On those days, I always turn to my Instant Pot to save the day! The rice has a nice mix of vegetables and spices that complement each other and pair well with a garden salad and red wine on the side! This meal takes about 25 minutes including the chopping of vegetables! Recipe: 2 cups of jasmine rice 4 cups of water 1/2 cup of frozen corn 1/3 cup of shredded carrots 1 sazon packet 1 tbsp of adobo 1 tbsp of sofrito 1/2 medium white onion chopped 1 carrot peeled and finely chopped 1/4 cup of cilantro minced 1 lime Directions: Mix all ingredients together in the Instant Pot and follow the directions for cooking rice. Takes about 25 minutes to cook and top with cilantro and freshly squeezed lime!

Craving sweets? No problem, See the goodies I put together to satisfy my dessert cravings! Looking for fun and inexpensive ways to enjoy sweets? I decided to start making my own chocolate treats at home and the best part is they take less than 25 minutes to make! In the photo to the left, I purchased silicone heart molds, and dairy-free chocolate morsels, and made the caramel drizzle from scratch! They came out absolutely delicious, you have to try them for yourself and let me know in the comments! FUN Ideas to make with chocolate: Hot chocolate bombs 2. Chocolate-covered strawberries 3. Chocolate hearts Ingredients: 1 cup of Dairy-free dark chocolate 1 tsp of coconut oil Fruit of choice for dipping Directions: Melt the chocolate with coconut oil for 30-second intervals in the microwave and mix thoroughly to ensure the proper melt of chocolate. Place in desired molds and place in freezer for 15 minutes or until solid.

Meal prep made easy and UNDER 1 hour! Life can get so busy and sometimes you just need a little break from cooking. The last thing you want to do is cook. You just want to order takeout and relax with some Netflix. However, takeout can get pretty expensive, and more often than not, it’s not good for you either. So, what’s there to do? Meal prep! See how I make different meals throughout the week using the SAME ingredients. Let's go! Check out the video below to see how I put together sweet potato and cauliflower bowls in UNDER 1 HOUR! Ingredients: Sweet potato large Cauliflower 1 16oz can chickpeas well rinsed and drained 1 tsp turmeric 1 tbsp EVO 1 tsp cumin 1 tsp chili powder 1 tsp onion powder 1 tsp garlic powder 1/2 cup of shredded cabbage 1/2 cup of shredded red cabbage 1/4 cup of shredded carrot Pickled red onion Avocado sliced Directions: Preheat oven to 420F. Chop up sweet potatoes and cauliflower and place in bowl Rinse well and drain chickpeas and place in bowl. Add spices and mix well to ensure veggies are coated. Place in oven for 30 minutes or until cooked In the meantime, chop up cabbages, carrot, and onions and set aside. Once veggies are cooked, put together Buddha bowl and enjoy!

Calling all pumpkin spice lovers, this one is for you! With the fall season officially here, I couldn't think of a better way to embrace the season change than adding pumpkin spice to these whoopie pies! They will be your new favorite cream-filled cookies because they're completely dairy and refined sugar-free, use maple honey for added sweetness, and contain protein from the dairy-free yogurt! PREP TIME: 10 MINUTES COOK TIME: 25 MINUTES SERVING SIZE: 10-12 COOKIES COOKIE RECIPE: 1 cup of almond flour 2 scoops of pumpkin spice protein powder 1 tbsp of cacao powder 1 tbsp of coconut oil 1 tbsp of maple honey 1 tsp of baking powder DIRECTIONS: Preheat the oven to 350F. In a bowl, combine all ingredients and mix until uniform. Shape into small round cookies & bake in the oven at 350F for 10-15 minutes or until lightly golden brown. PROTEIN CREAM FILLING RECIPE: 1 cup of dairy-free yogurt 2 scoops of pumpkin spice protein powder DIRECTIONS: In a bowl combine both ingredients and mix until uniform. Once the cookies are cooled, add to the center and place the second cookie on top.

Tired of eating the same chia oats and looking to switch up your breakfast routine? Me too! You're not alone. I'm always looking to try new recipes that are practical, straightforward, and simply delicious! This chocolate shell chia not only contains the fall seasonal favorite, pumpkin spice but also contains protein! This entire serving contains 34g of protein. See the breakdown: 20 grams is from the vanilla protein powder, 9 grams is from the Soy milk, and 5 grams is coming from the chia seeds. PREP TIME: 5 MINUTES COOK TIME: 5 MINUTES YIELDS: 1 Recipe: 1 tbsp of organic pumpkin purée 1 tsp of pumpkin spice 1 tsp of vanilla extract 1 tbsp of organic pure raw honey 2 tbsp of chia seeds 1 tbsp of oats 2 scoops of vanilla protein powder 1/4 cup of unsweetened soy milk Toppings: Dark chocolate + coconut oil (for melting) Directions: In a bowl, combine all ingredients except the chocolate and mix until uniform and no clumps are seen. Once a thick consistency is formed, add melted dark chocolate on top*. Place in fridge for a minimum of 1 hour. *If the consistency is not thick enough the melted chocolate will pour straight down the middle and will be difficult to form a shell on top. If the consistency needs to be thickened, add more oats.