Mexican Tri-Color Quinoa Blend


When I get a craving for Mexican food, I try to think of grains over carbs. Trust me, I am a carb fiend; I would eat them all day and night if I could. Nature’s Earthly Choice Organic Quinoa, 32 Ounce Quinoa gives you the carb satisfaction factor and the Goya Small Red Beans 15.5 oz red kidney beans, onions, and peppers with salsa adds to the flavor factor. Bringin’ back all the flavor with black, white, and red tri-color quinoa blend.

It’s an easy recipe that only has a few essential ingredients. You’ll be getting your grains and vitamins. Did you know onions are high in Vitamin C, B6, Calcium, and Fiber? Get out of here. Keep slicing. Plus, the garlic will keep those unwanted strangers away and boost your immune system while it’s at it.



Saute onions, pepper, and garlic in Palermo First Cold Pressed Extra Virgin Olive Oil, 16 oz. extra virgin olive oil  until translucent or fork tender. HINT: You can boil the quinoa while you’re waiting for your veggies to saute.  Add 2 cups of water for 1 cup of quinoa. Cook for approximately 15 minutes. Add cooked quinoa (they should have spiraled out) with the red kidney beans and mix thoroughly. I also added a little salsa on top to bring out the flavor.  

Coconut Milk Coffee Smoothie


Do you love your morning smoothies? I know that I do but now you can love them a little bit more by adding Rebel Kitchen Coconut Milk Drink, Coffee, 11 Fluid Ounce  into your vegan friendly creation. You get your caffeine intake with fair trade coffee beans without any refined sugar, preservatives, or additives. With only four ingredients, organic coconut milk, organic date nectar, organic coffee, and spring water, you can start your day the right way!It not only tastes delicious but gives you enough energy to start your day. Don’t worry, it doesn’t have that bitter coffee taste. I was highly impressed by how well it paired with the banana and nut butter. You get your potassium, essential vitamins, plant based protein, and a slightly frozen  breakfast mix. Rebel Kitchen’s Breakfast Smoothie It’s totally soy free, gluten free, and dairy free and an easy way to make a healthy breakfast.



Pour all your ingredients into the blender. I use my Magic Bullet NutriBullet 12-Piece High-Speed Blender/Mixer System nutribullet to make a delicious smoothie!

DIY Blueberry Facial Wash


I noticed that my skin seems to be breaking out more than usual  (post-period effects); hence I decided to make my own Blueberry Facial Wash. Blueberries are loaded with antioxidants. They help with blotchy skin and acne problems.  Who knew almond milk is filled with nutrients including vitamin E to help maintain a well balanced look. Hold off on those Vitamin E creams, almond milk has a high level of it. You can have restored skin and reverse the effects of sun damage in just seconds with this DIY facial. Can’t forget the cinnamon! It fights acne, blemishes, and leaves your skin with a glowing youthful complexion. Rice is great for those summer days when you get sunburn. It helps to cool your skin off for flawless skin.All of the ingredients are beneficial for your skin. Hold off on buying those expensive creams, and make a simple recipe using only 4 ingredients. If you have any extra facial wash, refrigerate it. I recommend using it within 2 days for the best skin results.



Pour ingredients into a nutribullet and blend until desired consistency.

Vegan Banana & Peanut Butter Ice Cream


It's 2018 and you know what that means it's time to create new recipes. With this simple one, you can whip up a non-dairy treat in no time. You'll only need 6 ingredients.


  • 2 sliced and frozen bananas
  • 2 Tbps natural peanut butter or almond butter
  • 3 Tbps of cacao nibs
  • Sea salt
  • Agave
  • Cinnamon
  • Chia Seeds (Optional)


Take out frozen banana slices and place into a food processor until it's chunky like. Add peanut butter, cacao, sea salt, agave, and blend slightly to get the ice cream base you desire.

NOTE: If you don't have a food processor, then try a blender or NutriBullet. You can add a non-dairy milk, but you'll have to let it freeze to get the perfect ice cream consistency.

JJ's Soup


With the change in weather, it's important to stay hydrated and that calls for more soup recipes. All you need is vegetable broth and fresh assorted vegetables. Basically, boil all of your ingredients together until fork tender.

  • 2 Vegetable Broths
  • 1 Onion
  • Baby Carrots
  • Celery
  • Spinach
  • Sliced Yellow Potatoes
  • Ditalini Pasta (1/2 Cup)
  • Organic Thyme
  • Organic Oregano
  • Organic Basil
  • 1 Can of Cannellini Beans
  • Himalayan Salt
  • Peppercorn Crushed


Cauliflower Rollin' Dough

Cutting back on carbs can feel like the end of the world. There are plenty of alternatives like cauliflower pizza, butternut squash and zuchinni spiral noodles. You'll need cauliflower, shredded cheese (non-dairy or dairy), egg or egg substitute, sauce, and cheese (dairy or non-dairy) and a lot of love.


  • 2 cups of shredded Cauliflower
  • 1 cup of grated parmesan cheese or harder consistency cheeses (non-dairy cheese options)
  • 1 egg (egg substitute)


Grate cauliflower heads and measure out two cups. Heat a pan on low temperature until the moisture is completely out. Lay out the dough on parchment paper. Use a paper towel to absorb any extra water. Then, mix the dough with 1 egg or egg substitute, 1 cup of shredded cheese or non-dairy cheese. Spread out on parchment paper and make the crust 1/2 inch thick. Place in oven at 400 degrees for 20 minutes. Let it cool slightly and add sauce, cheese, and any other toppings. Bake for another 20 minutes. Enjoy this guilt-free delight.


Chili For the Cold Dayz

When your tucked inside on those snowy evenings, it calls for a warm pick-you-up veggie chili. You'll need an assortment of your favorite vegetables.


  • Shredded carrots
  • Sliced red pepper
  • Sliced celery
  • Sliced onions
  • 1 can red kidney beans
  • 1 can of corn
  • 1 can  tomato paste
  • 1 cup of vegetable broth or stock
  • Paprika
  • Salt, Pepper
  • Chili Powder


In a large pot, drizzle olive oil and place minced garlic, celery, onions, celery, and peppers until they're thoroughly cooked. Keep mixing around so that the vegetables don't burn or overcook. Add more vegetable broth and tomato paste, seasonings, salt, pepper, chili powder, and paprika for extra flavor. Keep cooking and add the corn and kidney beans last. You will know when the dish is ready if the veggies are soft and the ingredients are well blended. Takes about an hour to cook.


Spice It Up

For all the vegetariands and vegans that have a craving for a substitute to Buffalo Wings. All you need is cauliflower, buffalo sauce  or hot sauce, and a tad of butter or butter substitute.


  • 1 cup of Buffalo sauce or hot sauce
  • 1 head of cauliflower
  • 3 tablespoons of butter
  • 1 cup of whole wheat flower
  • 1 cup of water


First, cut your cauliflower into small pieces. Mix together the whole wheat flour and water in a bowl. Coat cauliflower pieces with the mix. Bake at 450 degrees for about 20 minutes until slightly browned. Melt butter in pan and pour hot sauce or buffalo sauce in it. Coat the cauliflower with the sauce. Bake cauliflower another 10-15 minutes until it's brown and crispy. You can decide if you want to cook it longer or not.