Quinoa Chili for the Soul

Quinoa Chili

My hole life I have made the same chili recipe, but I have decided to branch out and try something new. This one is completely different that the other chili recipe I usually make, click here to check it out. But it is so good I can’t tell which one I like best! So here it goes, folks! Hope you enjoy ❤



1/2 cup Quinoa

1 large Sweet Potato

1 tbsp Olive Oil

1 15oz can Black Beans

1 yellow Onion

1 15oz can Fire Roasted Tomatoes

3-4 cloves garlic

2 cups Veggie Broth

1 tbsp Cumin

1 tbsp Chili Powder

1 tsp Salt

1 tsp Pepper

1 lime



Pepperjack or Cheddar Cheese



Start out with a small pot and bring 1 cup of water to boil. Once boiling add quinoa and turn down to medium heat. Do the same in a medium pot, filling it half way with water, peel and chop sweet potato into bite sized pieces, add to water, and cover with a lid. Allow for the water to boil for 10-15 minutes or until potato is soft. In a large pot add in olive oil, chopped onion, black beans, garlic and diced tomatoes. Turn heat to medium/high and let simmer. Once onion is transparent, add veggie broth, cumin, chili powder, salt and pepper. Check on both your quinoa and sweet potato, once they are finished, add them to the large pot. Stir and allow the contents to warm on medium heat for 5-7 minutes. Once appropriately warm to eat, dish out your bowls and add the toppings of your choice.

Comfort Food for the Vegetarian Heart: Baked Potato


My first Winter/Fall as a vegetarian was a bit brutal. I couldn’t figure out what exactly to eat to fill me up and give me the nourishment I needed to feel fed and warm. This is a recipe my mother taught me and boy is it good!



1 potato

2 Portobello Mushrooms

1 bunch of Kale

Vegan Butter or Coconut Oil

1 Red Bell Pepper

2-3 shells of garlic

A pinch of Salt

A pinch of Pepper


Sour Cream

Pine Nuts

Serves: 1

Cook Time: 45 minutes-1 hour


Preheat the oven to 425 degrees fahrenheit. Take out a baking pan and tin foil. Grab your potato and poke several holes in in with either a knife or a fork about 1 inch deep. Then wrap your potato in tin foil, place in the pan or directly in the oven. Set the timer for 45-55 minutes or until soft. In the last 15 minutes on the timer, pull out a frying pan, add in coconut oil and garlic. Allow the garlic to simmer on low/medium heat for a few minutes. Chop the kale (about 2-3 leaves), red bell pepper, and portobello. Add them into the pan and sprinkle with salt and pepper. Put a lid on the frying pan and let cook on medium heat for several more minutes. Keep an eye on the kale to make sure it doesn’t wilt. Once the veggies are soft and the potato is cooked, load up your potato with butter/coconut oil, veggies, cheese, sour cream, and pine nuts.

Enjoy ❤

As always, leave a comment or message bellow! Let me know how you liked it and let me know if you have any suggestions for further posts or recipes!

Nutrition Bowl

nutrition bowl

Make this meal for a quick and easy lunch or dinner. This meal is filling and oh so so good for you!


1 cup Quinoa

1 Sweet Potato

2-3 Carrots

1 head of Broccoli

1 cup of Spinach

1 Avocado

Coconut Oil/Olive Oil

1 tsp Cumin

1 tsp Chili Powder

A pinch of Salt

A pinch of Pepper

Toppings: Salad dressing of choice (I used Annie’s Goddess Dressing) and nutritional yeast

Serves: 2 

Cooking Time: 20-25 min.

Begin with a medium and a small pot. Put 2 cups of water in the small pot and fill the medium pot with 3/4 of the way. Put both on high heat and wait for them to boil. While waiting, measure out 1 cup of quinoa as well as peel and cut your sweet potato into small pieces, no larger than 1/2 inch thick. Once both waters are boiling, place the quinoa in the small pot, cover with a lid, and place on medium/low heat. Place the sweet potato into the medium pot, cover with a lid, and place of medium/high heat. While those cook, take out a frying pan and place either coconut oil or olive oil into the pan. Put in enough to spread evenly across the bottom. Cut up Broccoli and Carrots, place in the pan on medium/high heat. dd in cumin, chili powder, salt and pepper. Stir and then cover with a lid and turn the heat on medium/low. As the vegetables steam, check our quinoa. If all the water as evaporated, taste and make sure the grain is soft. If not, add another cup of water and place the lid so that it creates a vent between the lid and the pot. Let steam for another 5 minutes. If it is ready, take off heat. Check sweet potatoes with a fork. Once they are soft and easy fall apart, strain them and place into the pan with vegetables. Stir around until the oil and seasonings evenly coat all the vegetables. Take off of heat. Place quinoa and veggies in a serving bowl, add spinach and avocado. Add salad dressing and nutritional yeast.

Enjoy ❤

Honey Lime Shrimp Tacos: A Vacation for the Taste Buds

Shrimp Tacos

For those shrimp-haters, partial-to-shrimp, or straight-up shrimp lovers out there, here is the meal for you!

I, myself, am not a lover of shrimp…until this meal. Super quick, super easy. The meal breaks down to about $3.60-$5.50 per taco (keep in mind the shrimp is the most expensive part for us who live inland) and you can make around 4-6 tacos. They were SUPER delicious, took less than 20 minutes to make, and were surprisingly filling!

So here’s the break down:


Honey Lime Sauce:

1-2 limes

Pinch of Salt

Pinch of Pepper

2-3 tsp Honey Dijon Mustard


1 lb Shrimp

1/2 Red bell Pepper

1/4-1/2 White Onion

Pinch of Salt

Pinch of Pepper

Taco Accessories: 

Corn (or Flour*) Tortillas

1/8-1/4 cup Cilantro

1/8-1/4 cup Purple Cabbage

1 Avocado

Wanna make it? Here’s how:

Start a pot of water for your shrimp and wait for it to boil. While waiting, take a frying pan and use your choice of oil (I used Olive, other options include: Vegetable, Coconut, etc.) Cut up your Bell pepper and Onion (long-ways) and begin to sauté them in the pan. Once warm add a pinch of salt and pepper. By now, your water should be or is about to boil. Add shrimp. Keep an eye on them! As soon as they turn pink, turn off the stove and strain them. Allow your bell pepper and onion to continue sautéing until they have become a juicy, carmelized color. Once they are finished, remove from heat. I like to add the veggies to the pot containing the shrimp so they are covered in the juice. Cut up Cabbage, Cilantro, and avocado (if you haven’t already you clever chef you ;). Make the sauce by squeezing the limes into a small bowl, add mustard, salt, and pepper. Mix well. Use reminisce of oil in frying pan or add more, if needed. Add tortillas and heat on low. Be sure to flip them a few times, until they are soft and of desired heat. Once your tortillas are ready to rock, feel free to load that baby up!

And Voula! Boom! Tacos.

Enjoy ❤