This recipe for Cilantro Lime Zucchini Noodles with Chicken is so easy it’s nuts! Whip this up anytime you need a quick, healthy, high protein, low carbohydrate dinner. If you’d rather keep it 100% plant based, you can easily substitute the chicken with seared tofu, tempeh, black beans, or a combination!
Read MorePortobello Fajitas with Chipotle & Lime
Try these Chipotle-Lime Portobello Fajitas the next time you need a quick lunch or dinner that is totally plant-based and super delicious. This is one of my favorite quick plant-based meals, and when you add some avocado, cilantro, salsa, or even shredded cabbage, you can truly add to the fullness and nutritional complexity of the meal. These can be enjoyed on traditional tortillas or collard green wraps!
Read MoreMexican Braised Tofu with Smoky Yams
This Mexican braised tofu, and braising tofu in general, is a great, fairly easy way to add some variety to otherwise bland and funkily textured traditional tofu. There are some key components to remember though, if you want your tofu to really absorb whatever flavors you are working with. This recipe explains how to effectively drain your tofu so it can better receive the flavors in the braising process. It’s a Mexican twist on combining tomato, sweet, and smoky all together.
Black Bean Rotini Salad
I thought I would squeeze in a 4th of July recipe this morning! Here is a gluten free pasta salad that is packed with summertime garden goodness, contains all the comfort and zesty flavors of the holiday, but won’t leave your body starving for awesome nutrition. I named it “L.A. Summer” because it contains all the stuff that you might find growing in one of L.A.’s back yards or urban farms, like nopales, cucumber, tomatoes, and peppers, and it has some hints of Mexico and the Southwest in it’s flavor profile, two prominent cuisines in the area. Enjoy, and happy Independence Day!
Calabaza Vegan Chili with Black & White Beans
Let’s be honest. Vegan chili is no replacement for the taste and experience of good old fashioned meat chili, with sour cream, onions, and shredded cheese. But that doesn’t stop me from embracing a healthier ingredients, having fun with the basic chili concept, and seeing where it goes. What if you could have a delicious, satisfying chili, without increasing inflammation in your body, increasing your risk of fatal disease, or risking unwanted weight gain? What if you could have an awesome chili-eating experience using plant-based, nutrient dense, cleansing foods? That is basically what you get with this vegan chili recipe. Read More