Vegan Mac & Cheese!

I have always wanted to try making this. Whenever I see pictures of it online it always amazes how much it looks like cheese. I knew my biggest critic was going to be my husband and he really enjoyed this. Let’s be honest, it doesn’t taste exactly like mac & cheese. If you’re going into this thinking it will I suggest going to the store for a block of cheese now. LOL. Here is what you will need:

  • 2 cups yellow potatoes
  • 1 cup carrots
  • 1/2 cup nutritional yeast
  • 1/4 cup oats
  • 1/4 cup raw cashews
  • 1 tbsp vegan butter
  • 1tbsp garlic powder
  • 1 tbsp onion powder
  • 1tbsp cajun seasoning
  • 16 oz elbow noodles
  • 2 tbsp lemon juice
  • 1 tbsp red miso paste
  • 2 cups water from the boiled carrots and potatoes


Start by chopping up your carrots and potatoes. Add them to boiling water and boil until soft. At the same time boil your elbow noodles, about 8 minutes or until al dente.

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While both of these were cooking I added all of the seasoning to a bowl to make it easier once the potatoes and carrots were ready. IMG_7911 2.JPG

Now you will drain your noodles and set to the side. I used my ninja blender and added all of the potatoes, carrots, spices, nutritional yeast, lemon juice, cashews, water, miso paste, and oats to the blender.

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You will blend everything up for 2- 2 1/2 minutes. Look at how cheesy it looks!

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Once that is blended, pour into your elbow noodles, stir and season to taste. ENJOY!! IMG_7897 2.JPG

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Jerk Chicken & Zucchini Quinoa!

This is one of my favorite chicken recipes if not my favorite. The first time I had jerk chicken was on the side of the rode in Jamaica when I was 17 and I never forgot about it after that. This is my take on jerk chicken using a dry rub. Traditionally you are supposed to use skin on chicken thighs but I just used skinless boneless chicken thighs. Quinoa is one of my favorite grains and a good switch up for a carb from sweet potatoes or rice during the week. Here is what you will need:


  • 1/2 cup Quinoa {this will yield 2 cups cooked}
  • 1 cup chicken broth
  • 1/2 white onion
  • 1/2 zucchini
  • 1 tbs olive oil

You will start by adding your olive oil and chopped white onion to your pot. Sauté onions until translucent.



Then add your cubed zucchini and sauté for about 1 minute and add your rinsed quinoa. Stir this up again for about a minute and add the chicken broth.



Cover on medium/low heat for 20 minutes. Do not touch! Leave the top on, no peaking.

Jerk Chicken:

  • 16 oz chicken thighs
  • 2 jalapeños {I usually use habanero but I had jalapeño on hand}
  • 6 bay leaves
  • 2 tbsp coconut oil
  • 1/2 tbsp thyme
  • 2 tbsp all spice
  • 1 tsp ground ginger
  • 1 tbsp cayenne {do not add this unless you like it really spicy}
  • 1 tsp ground cinnamon
  • 1/2 tbsp nutmeg
  • 1/2 tsp paprika
  • 1 tsp sugar
  • 1 tsp salt

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Now for the jerk chicken you will add the jalapeños, bay leaves, 1/2 tbsp thyme, and 2 tbsp water to a blender/nutribullet.


Once that is blended into a paste you will add it to your bowl of chicken. On top of the chicken you will add 2 tbsp coconut oil and ALL of the above spices. With the exception of what you already added from the blender.

IMG_7718.JPGThen you will mix well with your hands and put in a gallon freezer bag overnight. You do not need to leave it overnight but let it set for at least 30 minutes.


Once your chicken has marinated you will grill it up! Chicken thighs take about 5 minutes each side to cook through on the grill. IMG_7926.JPG

Now you’re ready to plate up! I added refried black beans on the side with green chiles and jalapeños. I did’t add the recipe for that because it is from a can, Annie’s organic refried black beans. I just doctor it up with the jalapeños and green chiles!




Flank Steak, Broccoli & Mushroom Teriyaki Bowls

My husbands favorite food is by far Asian food. If we are ever ordering in and I ask him what he wants I always know what he is going to say. This is super simple and is such a quick recipe. What you will need:

  • 16oz flank steak
  • Teriyaki sauce {I used low sodium soy veri veri teriyaki}
  • 1 container of mushrooms
  • 1 cup broccoli {you can use more but my husband does not like broccoli}
  • 1 white onion
  • 1 bundle of green onion
  • 2 tbsp Sriracha
  • 1 tbsp chili garlic sauce
  • 1 tbsp sesame oil
  • 1 tbsp fish sauce
  • 1 tbsp coconut oil

You will start by adding half your bottle of teriyaki sauce in a gallon bag with your cut up flank steak. I just cut my steak in long strips and then halved the strips. I let mine marinade for 3 hours but you can marinade for 30 minutes minimumIMG_7763.JPG

Now you will chop up you onion, broccoli and mushrooms{my mushrooms were pre cut because….convenience}.


Once you have everything chopped up add 1 tbsp coconut oil to your wok {or pan} and toss in your onion and broccoli. Your mushroom will go in a couple minutes after because they don’t take as long to soften. Now you will add your chili sauce, sriracha, sesame oil, and fish sauce to the onion, mushroom and broccoli. I also added the base of my green onions to the mix as well but that is optional.  IMG_7762.JPG




At this point you will want to start on your rice. We just used white rice for this. Normally I am a cheater and use the Uncles Bens 90 second microwave rice bags but Ross likes to make the rice so I let him do that:)


Add your flank steak with all the leftover teriyaki sauce in the bag to the wok. You will let this simmer in the sauce until your steak is cooked and your sauce thickens. IMG_7756.JPG




Then you will pour some rice into a bowl and top with your teriyaki steak, mushrooms, and broccoli! I garnished with a little green onion and sriracha because I like it spicy. YUMMMM! Screen Shot 2017-07-26 at 2.13.42 PM.png

Jalapeño & Green Chile Chicken Enchiladas

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These enchiladas are sooo good and by no means healthy but I did sub some of the unhealthier options with lower fat/carb options. My husband said these are the best enchiladas I have ever made and I have made a lot of enchiladas. I make mine pretty spicy so if you or someone in your family is not a fan of spice I would just do another can of green chiles instead of the jalapeños or take out the seeds from them. Here is what you’ll need:

  • 1 can green chiles
  • 3 jalapeños
  • 2 chicken breast
  • 1 small jar of salsa {just use your favorite salsa}
  • 3/4 cup Mexican blend cheese
  • 3/4 cup sour cream
  • 1 white onion
  • 2 tbsp Ghee or butter {I used ghee}
  • 2 tbsp almond flour {or regular white flour}
  • 8 ct. mission carb balance tortillas {or regular fajita size tortillas}
  • 1 1/2 cup chicken broth {I used hot water and bouillon cubes because I didn’t have any on chicken broth on hand}

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You will start by adding the chicken breast with the jar of salsa to the crock pot. I cooked mine on high for 4 hours.

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Once your chicken is done the chicken should shred easily {shown above}. Now you will chop up your onions and jalapenos and add them to a sauté pan. I just spray a little cooking spray before adding. IMG_7597 2.JPG

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Once you have browned those you will set them aside. Now time for the enchilada sauce! Add 2 tbsp butter to a sauce pan along with the 2 tbsp almond flour. This will be your roux and will help your sauce thicken. Stir your roux until it becomes brown but not burnt.

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Once this has thickened you will ad your chicken broth slowly while stirring. Once you have added all of the chicken broth you will add your cup sour cream, green chiles, onions and jalapeños.

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Now you are ready to assemble! Take out a 9×13 cooking pan and spray with cooking spray. Stir in 1/4 cup shredded cheese to your chicken and mix. Then take the tortillas and fill 1/3 cup chicken and roll like a little burrito.

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Once you have assembled your tortillas in the pan you will pour the enchilada sauce over them.

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Then you will top the enchilada sauce with 1/2 cup shredded cheese.

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Bake at 375 degrees for 35 minutes. Plate up and enjoy!




Seared Salmon & Coconut Cream Rainbow Chard!

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This is one of my favorite dinners to make and it is so quick and easy. This takes me maybe 20 minutes. Here is what you will need:

  • Salmon {I buy the frozen center cut alaskan salmon from Costco}
  • 1 bundle of rainbow chard
  • 1 white onion
  • 1 can of full fat coconut milk
  • Ghee {clarified butter}
  • Coconut oil
  • Tonys Cajun Seasoning **optional
  • Flavorgod Seasoning {lemon garlic & everything spicy}**optional

Start by chopping up your onion and rainbow chard. Cut of the dirty ends of the chard but use the remaining once you toss that.


IMG_7530.JPGOnce you’ve chopped up the onion and chard you will add the onion and the ends of the chard to a sauté pan on medium high heat with a tablespoon of coconut oil until onions are translucent and the ends are softened and add everything spicy flavorgod.


As this begins to cook start on your salmon. I added a generous amount of lemon garlic flavorgod. Then you will add 1 tbsp of ghee to a sauté pan and once it has melted and heated add your salmon seasoned side down.


When adding the salmon to the pan place it away from you. Sear first side on medium high heat for 4 minutes. DO NOT MOVE THE FISH. By not moving it you’re allowing it to get a good crust on it. Flip and cook for a remaining 5- minutes for medium salmon.



As you are cooking the salmon add the remaining chard leaves and sauté til wilted and add the full can of coconut milk. Once you have added the coconut milk let it simmer and add 1 tbsp of Tonys cajun seasoning. Let this sit as you finish up your fish.




Then plate up and ENJOY! I use a bowl for this because you don’t want the coconut cream running everywhere.



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Rustic Ratatouille!


Ever since I saw the Disney movie Ratatouille I have been dying to make this. One of the best ratatouilles I have ever had was from Mariposa in Sedona, AZ. If you ever get a chance to go there you have to try it. My recipe is a little less traditional but sooo yummy. Heres what you will need:

  • 1 zuchinni
  • 1 tomato
  • 1 yellow squash
  • 3 {large} red potatoes
  • 1 can of tomato sauce or marinara
  • 2 tbsp truffle oil
  • Flavorgod Everything Spicy {this is essentially a blend of spices-low salt, feel free to use whatever you have}
  • 1/4 cup Shredded mozzarella

Preheat oven to 375 degrees. Start by pouring a bit of your marinara in the bottom of the pan.



Then using a mandolin, get the veggies as thin as you would like them.



Once you have all the veggies thinly sliced assemble in order til you fill up the pan.





Once you have filled the pan top with the remainder of the sauce and drizzle with truffle oil. I have yet to find any food not made better by truffle. Place in the oven and bake for 1 hour.