One Pot Mexican Quinoa

One Pot Mexican Quinoa

Prep instructions: 7 servings for 420cal each, 

14 servings for 210cal each

To Sauté first w/ veggie broth:

1 cup vegetable broth

2 small red onion, chopped

6 cloves of garlic, minced

2 orange peppers, chopped 

2 red peppers, chopped

1 jalapeño, diced (optional)

Step 2:

2 cups quinoa

3 cups vegetable broth 

6 cups canned diced tomatoes w/ green chilies 

3 cups black beans – no salt added  

4 cups frozen corn

2 tbsp paprika 

1 tbsp cumin

black pepper to taste

cayenne pepper to taste

red pepper flakes to taste

Step 3:

2 limes, juiced

4 green onions

1 cup fresh parsley, chopped

1/3 of an avocado per serving (not included in calorie count)

Over medium heat, add 1 cup of vegetable broth and chopped onion, bring to a simmer, and cover. Allow the onion to cook for about 2 minutes, then add the garlic, peppers, and optional jalapeño. Cover again and cook for another 2-4 minutes. 

Next, pour out any excess vegetable broth and then add all of the remaining ingredients except lime juice, green onions, parsley, and avocado. 

Turn heat to medium, cover, and cook for 20 minutes. 

Once cooked, mix in the lime juice then divide evenly into 7, or 14, containers. Top each evenly with green onions and parsley (if desired).  

Lemon Basil Couscous

Lemon Basil Couscous

Prep instructions for 4 servings

Original Recipe:

1 1/3 cup dry couscous (or sub 1 dry cup quinoa)

1 large organic cucumber, chopped

5 fresh organic basil leaves, chopped (or more to taste)

10 organic cherry tomatoes, quartered          

1 can (15 oz) organic Cannellini beans

1 organic lemon, juiced

1 package extra firm organic tofu, drained & cubed

Tofu Marinade:

3 organic lemons, juiced

5-10 fresh basil leaves, chopped

1 tbsp apple cider vinegar

3/4 teaspoon pure raw honey

First, drain and set the tofu to press while you prepare the couscous and veggies. 

Pressing the tofu: This step helps to remove the excess water from the tofu and allows more flavor to be absorbed. Pressing tofu can be done by using a tofu press (found on Amazon), or by wrapping it in a kitchen or paper towel and by placing weight upon it. You could place it in-between two baking sheets or plates, and add a heavy book on top and let sit for 5-10 min. Ideally, you want to press it enough to drain the water, but not so much that it looses its square shape or that it turns to crumbles. 

In a separate bowl, whisk together the ingredients for the marinade and set aside.

Once the tofu is drained, cut it into cubes and let it marinate for at least 20 min, or even overnight.

While the tofu is draining/marinating, cook the couscous according to directions on package, but omit the salt and olive oil if the packages calls for them. While couscous is cooking, prep all of your veggies. 

Once the couscous is cooked, allow it to cool, and then add all your veggies, lemon juice, and basil and mix together. Then, simply divide everything evenly into 4 separate containers. 

Cooking the Tofu: For a soft, flavorful tofu, add the tofu and all of the marinade to a pan and let simmer on low until most of the moisture is gone. For a crispier tofu, using a non-stick pan, cook just the cubes over very low heat, rotating occasionally until all sides are light brown. You can also just add the tofu uncooked to your dish as well. 

Divide the tofu evenly into the same 4 containers, and refrigerate until ready to eat. 

Simple Chickpea Salad

Simple Chickpea Salad:
Makes 2 servings

15.5 oz can organic chickpeas (make sure the can is BPA free). A single can of Whole Food's 365 Everyday Value Organic Garbanzo Beans is just $0.99 and the can is BPA free!!
1 1/2 tablespoons organic vegan mayo
2 organic celery sticks, chopped
organic onion powder to taste
organic garlic powder to taste
organic ground black pepper to taste

Drain and rinse the chickpeas, add them to a mixing bowl, then mash them together. Mix in the mayo and celery well. Finally add the onion and garlic powder and black pepper to your taste, mix everything together and enjoy!


The Healthy Life Tip: Double the recipe and split the rest up into servings to pack for lunch or save for a snack.

White Bean & Basil Soup

White Bean & Basil Soup:

6-8 servings

56 oz organic, low sodium, vegetable broth
30 oz organic, white northern beans, rinsed and drained
1 cup organic barley
1 organic medium yellow onion, chopped
3 organic garlic cloves, minced
1-2 cups of organic deseeded and chopped plum tomatoes
1 tbsp organic extra virgin olive oil
1/2 cup finely chopped organic fresh basil
1 1/2 tablespoons organic Italian seasoning
Ground organic black pepper to taste


First, set the barely to cook by adding it to a pan with 4 cups of water and bring to a boil. Once boiling, reduce heat to medium, cover, and let simmer for 35-40 minutes. I like to set a timer and check it around 30 minutes to make sure there is still enough moisture and none is sticking to the bottom of the pan. At this time I also usually reduce heat to medium-low for the remaining 5-10 minutes.

While barley is cooking, heat a large soup pot over medium heat and add the olive oil. Once the olive oil is briefly heated, sauté the onions and garlic together for about 5 minutes, or until the onions begin to soften. Do not allow them, or the garlic, to brown, but do enjoy the beautiful aroma this will make in your kitchen!

While the onions and garlic are sautéing, it's time to chop your tomatoes. Make sure to remove all liquid and seeds. While the tomatoes cook in the soup, the skin will separate, and, if you're like me, and don't enjoy that in the soup, you can pick up 2 large cans of organic whole peeled tomatoes instead. If you do, open the can and strain out all of the liquid first, then gently chop each tomato until you're left with what you need!

Once the onions and garlic have softened, add in the vegetable broth, Italian seasoning, and ground pepper. If you've chopped fresh tomatoes, add those in as well, but if you've used the canned tomatoes, hold onto them a little longer! Either way, bring ingredients to a low boil for about 5-10 minutes.

While those ingredients are getting to know one another, it's time to chop your basil and check on your barley. Once the barley is softened, strain out any extra water and set aside with your basil and northern beans.

Finally, add your last ingredients (chopped basil, northern beans, and barley and possibly the chopped canned tomatoes) to your soup and let simmer for about 10 minutes. Then enjoy!!


Healthy Life Tip: When making soup, always try and make extra! Soup is great after a night in the fridge and even freezer! Save some to take for lunch the next day, or later in the week! Or freeze some for a quick dinner when you may be running late or don't have anything prepared!

Cheesy Vegan Quinoa Taco Dip

Cheesy Vegan Quinoa Taco Dip

1/2 cup organic quinoa dry
4 tbsp organic vegan cream cheese
5 tbsp 365 Pepper Duo Hot Sauce
1/8 cup shredded organic vegan cheddar or pepper jack
1 tsp organic paprika
3/4 - 1 cup your favorite organic salsa
1/4 cup no salt added organic black beans
1/4 cup organic yellow corn


Preheat the oven to 350 degrees and cook quinoa as directed and add to large bowl. While the quinoa is hot, add in the cream cheese and mix throughly until the cream cheese is melted and mixture is one texture.

Next, add the hot sauce, salsa, and paprika and and combine. Finally fold in the beans and corn and transfer to an oven safe serving dish. Top with shredded cheese and bake for about 10 minutes or until the cheese is melted and sides are bubbling.

Serve with organic tortilla chips and garnish with freshly sliced organic avocado. Enjoy!

BBQ Veggie Burger with Roasted Sweet Potatoes

BBQ Veggie Burger:

Makes 5 Burgers:

1 cup uncooked organic short grain brown rice

3/4 cup no salt added organic black beans

1 tbsp organic oat bran

1/2 tbsp organic extra virgin olive oil

1/4 cup chopped white mushroom

3-4 tbsp organic carrots shredded or minced 

1 organic yellow onion chopped, or minced depending on your preference

1 organic jalapeño chopped, or minced

1 organic garlic clove finely chopped

6-8 tbsp of your favorite organic BBQ sauce

Optional additions (about 1/4 cup or less each): peppers, yellow or blackened corn, diced tomatoes

Roasted sweet potatoes and your favorite green or salad (I love freshly steamed green beans with this recipe) are great side dishes to complement this burger. For the roasted sweet potatoes, you'll want to make sure you have 1 large potato for every 2 people you will be serving.

First preheat oven to 350 degrees then cook rice according to directions on package. While rice is cooking, peel and cube sweet potato, place in a glass pan, and toss in about 3 tablespoons of olive oil making sure all potatoes have a coating on them then place pan in oven for 20 min. When 20 minutes is up, remove and flip the potatoes, adding only slightly more oil if potatoes are dry, and place back in the over for an additional 20 minutes or until soft or crispy, whichever you prefer. Remove potatoes when finished, cover, and set aside.

While rice and potatoes are cooking, prepare onion, garlic, jalapeño, and if adding corn and pepper them as well. Heat 1/2 tbsp olive oil in a pan over medium heat and sauté vegetables until soft but not brown, then set aside in separate bowl to cool. 

Next, prepare remaining vegetables and ingredients and set aside while rice finishes cooking. Once rice is cooked, set it aside in a large mixing bowl to cool. 

Preheat oven to 400 degrees

Once rice is cooled, add all ingredients to mixing bowl and mix together with your hands so that all ingredients are distributed evenly. I like to wear cooking gloves or use sandwich baggies to cover my hands to help prevent sticking. First add just 6 tbsp of bbq sauce to mixture and taste before adding more. 

Divide into 5 patties and place onto a nonstick cookie pan and cook for 8-12 minutes.

Enjoy on your favorite organic bun and top with lettuce, tomato, and your favorite healthy condiments. Freshly made mango salsa is an amazing addition to this veggie burger!

Nutrition Info per veggie burger:

237.4 calories, 3.5g fat, 0.2g sat fat, 0g trans fat, 0mg cholesterol, 282mg sodium, 45g carbohydrates, 5g fiber, 9.4g sugar, 10g protein