Cabbage Stir Fry

This is one of my favorite meals. The spices are just delicious and they really liven up this delicious meal. I try and make it as often as possible. It’s one of my favorite dishes.

The key ingredients are:

  • Mushrooms: Mushrooms are an excellent meat replacement because they contain varies degrees of protein. They also contain B vitamins, and antioxidants that helps to support the immune system and prevent damage to cells and tissues.

  • Cabbage: Cabbage contains beautiful nutrients and may reduce inflammation and improve digestion. It’s also packed with Vitamin C and Vitamin K. Cabbage is also known to lower blood pressure, maintain a healthy heart and may lower cholesterol.

  • Cumin: Cumin promotes digestion, it’s an excellent source of iron, may help with diabetes, improve cholesterol and may promote weight loss and fat reduction.

  • Coriander: Coriander is the cilantro seed. It doesn’t taste like cilantro but it seems to me that it’s flavor is like a cousin to cumin. In other words, cumin and coriander complement each other very much. Coriander contains fiber, manganese, iron, potassium, magnesium as well as Vitamin C, Vitamin K and protein.

Cabbage Stir Fry


  • 2 TBS avocado oil

  • 1 cup of button mushrooms

  • 1/2 C sliced onions

  • 1/2 Cabbage head

  • 2 TBS Tamari sauce

  • 1 1/2 TSP Cumin

  • 1 1/2 TSP Coriander

  • 2 TBS lemon or lime juice

  • 1/2 TBS dried parsley


  1. Slice all veggies

  2. Heat oil at medium - high

  3. Add veggies and saute until soft

  4. Add spices and mix well

What do I eat this with?

  • Eat this with rice or quinoa

  • Don't forget to begin with a salad

Enjoy! Pin! Comment! Share!

Tortilla Pizza

I love this pizza. It's so easy to make and delicious. It's a great lunch for days when you have more time to make something nutritious. It's also fast to make.

Key Ingredients:

Mushrooms: Mushrooms are filled with different degrees of protein depending on the mushrooms. They're contain B vitamins, antioxidants and help the immune system.

Olive Oil: Olive oil is rich in healthy monounsaturated fats and antioxidants. It has strong anti-inflammatory properties and protects against heart disease. It is an oil that isn't associated with heart disease.

Marinara Sauce: Marinara sauce is made up of tomatoes, which are rich in antioxidants, Vitamin C, potassium, folate and vitamin K. They also help reduce the risk of heart disease and cancer.


  • 1 tortilla (I use spelt tortillas)

  • 2 TBS of Marinara Sauce

  • 1 garlic, finely chopped

  • 1 mushroom sliced

  • leafy greens

  • 2 TBS mozzarella cheese

  • 1/2 TSP Italian seasoning

  • 1 TBS olive oil


  1. Preheat oven at 375 degrees

  2. On a tortilla add marinara sauce, topped with cheese then leafy greens, then mushrooms

  3. Sprinkle Italian seasoning and garlic

  4. Pour olive oil on top

  5. Bake for 8-10 minutes

  6. Eat immediately

Tortilla Espanola (Spanish Tortilla)

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  • 2-3 medium size potatoes
  • 4-5 eggs
  • salt and pepper
  • 1/4 onion
  • 2 TBS Spanish olives (not pictured)
  • 2-3 TBS olive oil

Kitchen Supplies:

  • frying pan
  • bowl 
  • whisk
  • knife


  • Chop your potatoes into strips like for French fries
  • slice your onions
  • whisk eggs in a bowl and add salt and pepper


  1. Preheat oven at 350 degrees
  2. In frying pan, heat oil in medium heat
  3. Add onions, potatoes and olives
  4. Mix until potatoes are browning
  5. Add egg mixture (try and get all the potatoes submerged in egg
  6. Leave until bottom is cooked
  7. (Traditional way: place a plate over your frying pan and flip the tortilla on the plate then, slide it back into the pan.)
  8. (My way...I'm a little messy your frying pan in oven and bake for 20 minutes)

Enjoy! Pin! Share!

Sun-dried Tomato Cream Sauce

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  • 1 pound of gluten free pasta
  • 1 cup of sun-dried tomatoes
  • 3 TBS olive oil
  • 3 1/2 cups of almond milk
  • 2 TBS tomato paste
  • 1/4 cup nutritional yeast flakes
  • 2 TSP sea salt
  • 1 TSP garlic powder
  • 1 TSP dried basil

Kitchen Supplies:

  • Pasta draining pot
  • blender
  • Sauce pan


  • Follow the instructions on the package
  • Add all other ingredients into a blender


  1. Blend until smooth
  2. In a large skillet add olive oil and sauce
  3. Add pasta to pan and stir for a couple of minutes
  4. Eat immediately


Mushroom Cream Bow Ties

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  • 1 pound of gluten free pasta
  • 1/2 cup of sun-dried tomatoes
  • 2 TBS olive oil
  • 1/4 onion
  • 2-3 garlic cloves
  • 1/2 cup of cashews
  • 2 cups of water
  • 1 TBS lemon juice
  • 2 TSP sea salt
  • 1 pound sliced mushrooms
  • Freshly ground black pepper
  • Chopped fresh Italian parsley for garnish

Kitchen Supplies:

  • Pasta draining pot
  • blender
  • Sauce pan


  • Follow the instructions on the package
  • Dice the onion
  • Mince garlic
  • Chop mushrooms
  • Chop sun-dried tomatoes


  1. In the blender add onion, cashews, water, lemon juice and salt. Blend until smooth
  2. In a large skillet add olive oil, mushrooms and dried sun-dried tomatoes and salt and pepper
  3. cook until soft and lightly browned. 
  4. Add pasta to pan and stir for a couple of minutes
  5. Add cream sauce
  6. Eat immediately


Baked Eggplant Patties


  • 3 lbs eggplant
  • 1 C chickpea plain breadcrumbs
  • 1/4 C nutritional yeast
  • 1 TBS Italian seasoning
  • Pinch of salt and pepper
  • 2 eggs

Kitchen Supplies:

  • Parchment paper
  • Measuring cups and utensils
  • baking sheet
  • 2 small to medium size bowls
  • whisk
  • cutting knife


  • Preheat oven 375 degrees
  • Slice eggplants
  • Crack eggs in a bowl and beat them with a whisk
  • Add all dry ingredients (not eggplant) in a bowl and mix well


  1. Dip eggplant slices in egg then in breadcrumb mix
  2. Place eggplant slices on parchment paper, which will be on a baking sheet
  3. Once all eggplant slices have been through the process, bake them for 25-30 minutes

Baked Tofu Fajitas


  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 yellow bell pepper
  • 14 oz extra firm tofu
  • 1/4 TSP garlic salt
  • 1/4 TSP black pepper
  • 1/4 TSP paprika 
  • 3-4 TBS olive oil
  • Low Sodium Tamari Sauce
  • 1/4 red onion
  • 4-5 mushrooms (not pictured)


  1. Preheat oven 400 degrees
  2. Cut tofu into cubes
  3. Place tofu in a bowl and add tamari sauce in the bowl until tofu is covered. 
  4. Remove the core from all the bell peppers and slice them
  5. Slice the onion and mushrooms too
  6. Place veggies on parchment paper on a baking sheet
  7. Sprinkle spices on the veggies
  8. Add the olive oil
  9. Add tofu
  10. With your hands mix all the ingredients on the baking sheet
  11. Place in the over and bake for 15 minutes. 

What do I eat this with?

Eat the fajitas wrapped in a corn tortilla and eat with red or pinto beans and an avocado green salald

Veggie Burrito

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  • 1 can of black beans
  • 1/4 cup of cooked quinoa or brown rice
  • 1 cup of corn kernals
  • 1/4 of a red bell pepper
  • 1/4 of a red onion
  • 2 cloves of garlic
  • 1 tomato
  • gluten free tortillas
  • 1 TBS of avocado oil
  • 1/2 TSP of chili powder
  • pinch of cumin
  • pinch of garlic salt
  • pinch of pepper
  • 1/2 TSP of paprika
  • 1/2 cup of fresh cilantro
  • 1/2 avocado


  1. In a sauce pan over medium heat, start by cooking the garlic, onion and olive oil
  2. Start adding the red pepper and tomato
  3. Then add the rice or quinoa
  4. Add the black beans
  5. Next add all the spices
  6. Warm up the tortillas
  7. Add the ingredients in the tortilla, add some fresh avocado and cilantro
  8. Roll it up the tortilla and enjoy!

Walnut Meat Wraps

  • 2 cups of walnuts
  • 1 TBS cumin
  • ½ TBS coriander
  • 1 TSP chili powder
  • Pinch of cayenne pepper (optional)
  • 2 TBS low-sodium tamari
  • 1/2 TBS of nutritional yeast
  • Collard greens, washed with stems trimmed about 2 inches from bottom of leaf
  • Salsa


Grind the walnuts, cumin, coriander, chili powder, cayenne and tamari in a food processor or strong blender

Place collard greens with the dark edge faced down. Trim off the stem and up to 2 inches the leaf.

Place the walnut blend in the middle of one side of the leaf with salsa on top of it.

Roll up the leaf burrito style


Eat and enjoy!

Yummy Nachos


These nachos are so easy to make! I make them with rice and bean left over from the night before. However, you can do them with a can of beans too. All you need is the following:

  • 1-2 handfuls of tortilla chips
  • 2-3 spoonfuls of black beans
  • 1-2 spoonfuls of left over rice or quinoa
  • 1-2 tablespoon of corn
  • 1 tablespoon of Mexican cheddar cheese
  • 1-2 tablespoons of guacamole
  • add meat or faux meat to your nachos

Bake the nachos at 350 degrees for 15-30 minutes. 

Remember to eat a full salad before your nachos. Make this recipe, leave me a comment of how yours tasted and share this with a friend!