Blog

Breakfast Pizza

WHAT YOU NEED:

  • Trader Joe’s flatbread
  • Tomatoes
  • Avocado
  • Arugula 
  • Red onion 
  • Trader Joe’s meatless sausages
  • Arugula 
  • 1 egg
  • Chipotle vegan mayo (I make this at home w 1:1 ratio of vegan mayo & chipotle adobo)
  • Green onion

HOW TO MAKE IT:

  1. Start off by chopping up all the veggies.
  2. Heat a pan on a medium heat and add oil. 
  3. Cook sausages according to the box instructions.
  4. Add the egg to the pan and cook sunny side up.
  5. Add the flatbread to the pan and toast on both sides.
  6. Take the flatbread off the heat and set aside.
  7. Begin assembling with the onions, tomatoes, and avocado.
  8. Drizzle some sauce onto the veggies.
  9. Cut up the sausages into the fourths and then add to the flatbread.
  10. Grab some arugula.
  11. Top with the egg on top and some green onions!

Black Bean+Mushroom Tacos


WHAT YOU NEED:

  • 1 can of black beans
  • 1 package of baby belle mushrooms 
  • Corn tortillas — I use the Trader Joe’s one
  • Pico de Gallo — I make homemade, but store-bought is fine
  • Coleslaw
  • Cashew Crema
  • Chipotle adobo sauce 
  • Avocado 
  • Yellow onion
  • Jalapeno 

HOW TO MAKE IT:

  1. Start off by chopping up your jalapeno and yellow onion, you will be adding this to your blackbean and mushrooms.
  2. Chop up the mushrooms very finely.
  3. Add the beans, mushrooms, jalapeno and yellow onion to a pan on medium heat.
  4. Sautee for a few minutes.
  5. Grab a handful of coleslaw mix and add it to a bowl.
  6. In another bowl combine the chipotle adobo sauce and cashew crema. Do about 1:1 ratio. I like it spicy so I add more adobo.
  7. Add the coleslaw and sauce together. 
  8. I season the black bean mixture with garlic powder, onion powder, chipotle powder, TJ’s Chili Seasoning, salt & pepper.
  9. Add two tortillas to the pan to have them warm up.
  10. Assemble tacos as coleslaw, black bean mixture, pico de gallo, and then avocado!
  11. Reserve the rest in a pyrex and store in fridge for up to 5 days.

Roasted Red Pepper Hummus

I got pretty sick of never finding the hummus that satisfied my palette. So I whipped up what I knew what hummus consisted of and FRIENDS…. Let me tell you, you will never buy store-bought again.

WHAT YOU NEED: 

  • 1 can of garbanzo beans
  • 1 Bell Red Pepper 
  • About 3-4 tablespoons of Tahini
  • Garlic Cloves
  • 2-3 Ice cubes
  • 2 tablespoons of water
  • 1 tablespoon of olive oil 
  • Salt 
  • Pepper
  • Crushed Red Pepper Flakes
  • Lemon Juice ~ 1 tablespoon

HOW TO MAKE IT:

  1. First, roast your bell pepper. If you have a gas stove, then turn on one of the burners and place pepper directly to the flame. If you don’t have a gas stove, turn on your broiler in your oven onto high. For both cooking processes, wait until it is charred on both sides. Then run under cold water to take off the blistered skin. You should be left with a bare pepper.
  2. Chop and add the pepper to the bowl to then add some salt, pepper and crushed red pepper flakes.
  3. Drain garbanzo beans, but reserve a little bit of the juice from the beans.
  4. Add beans and the rest of the ingredients to your blender, food processor or I use a Nutribullet. Whatever it is! Add it all to the device.
  5. Blend.
  6. Add more tahini or water if it is too thick or not blending!
  7. Place into a pyrex and add the roasted red pepper mixture on top! 

Creamiest Cashew Crema

I usually make about a medium mason jar of this every week to use for cooking. I use this to make sauces for my slaw on my tacos, the creaminess for pasta sauce, and for homemade tzatziki sauce… many more ways to use this recipe!

WHAT YOU NEED:

  • Raw Cashews ~ around a cup – 1 cup ½ 
  • Hot water ~ 8 oz
  • Garlic cloves ~ 2 cloves
  • Salt 
  • Pepper

HOW TO MAKE IT:

  1.  Soak cashews in the hot water for 5 minutes.
  2. Reduce water to about ½.
  3. Blend all your ingredients in either a food processor or I use a nutribullet. It should be a runny yet thick texture. Blend until creamy and smooth. May have to add more water if it is too thick… It is a trial and error process!

Banza Pasta

Any form of this pasta will rock your world! For someone who loves pasta, this swap to add some protein in your life. It tastes the exact same as your other box of pasta, yet this will add some protein into your diet!

I pair it with either a creamy tomato sauce or pesto.

TJ’s Multigrain Sourdough

The sourdough you have been missing your whole life. This bread will absolutely demolish the game for avocado toast. It will satisfy the diner needs of a good ole grilled cheese.

The flavor profile is absolutely immaculate. It toasts very well in a toaster or in a pan.

I use it for:

  • Avocado toast
  • Sandwiches
  • Grilled cheese
  • Caprese

grocery shopping tip!

After grocery shopping, immediately unload and separate into sections; need to be cut, freezer, pantry, fridge. This helps with organization and productivity when it finally gets down to cooking!

Always cut up and put away your veggies because that helps save time when cooking and will keep them fresher longer.