Quick Veggie Tacos.


I wanted something light for dinner so I whipped up these veggie tacos. They literally took 5 minutes to make. I just chopped a few mushrooms, sliced a tomato, some onion, some avocado, some cilantro, and carrots and stuffed them into some big organic romaine leaves. I added some garbanzo beans for protein. So light and perfect for summer. I drizzled a bit of hot taco sauce on top for that extra kick!

Getting Freekeh with it.

I am always looking to try new whole foods. I believe that the healthiest foods we can feed our bodies are natural, whole, and not processed. I had the pleasure of recently being introduced to a grain that has been around for 2000 years. Freekeh from Freekeh Foods. Uh yeah what? I am sure you are asking yourself what the heck is Freekeh?!


Freekeh is a highly nutritious grain made from roasted green grains. It was created by accident nearly 2000 years ago. A Middle Eastern village had their crops of young green wheat set on fire. Instead of trashing it, the villagers rubbed off the charred parts, cooked it up, and Freekeh was created. It has been around forever, but not popularized in America. This is why you probably have never heard of it.


Freekeh is a great alternative to quinoa or rice. The nutritional statistics are truly impressive. 120 calories, 1 gram of fat, 24 carbs, 4 grams of dietary fiber, and 8 grams of protein. That is 3 times more fiber and protein as brown rice. It’s  Kosher, Naturally Vegan, Made in the USA and Now Certified Organic.


Okay all that sounds great, but how does it taste? I put Freekeh to the test!

It comes in three different flavors. Original, Rosemary Sage, and Tamari. The instructions say it’s easy to cook– just like rice. Simple enough.

You can cook it with just water, or you can cook it in chicken or vegetable broth to add a bit more flavor.

Okay totally simple. Now what to do with it it? Basically anything you want! Put it in soups, salads, pilafs, or eat it plain.

I tried it first plain. I wasn’t sure what to expect for that first bite. I was pleasantly surprised. It has a great texture. It doesn’t get all sticky and clumpy like rice. It has a nutty taste and I knew it would go perfect in just about anything!

My friend Bonnie Matthews has lost 130 pounds. You might have seen her on the Dr Oz show! She was introduced to Freekeh years ago when she worked at a local Trader Joes. She has been passionate about spreading this amazing grain with the rest of the country. She has lost her weight by working out of course, but by also eating WHOLE foods. She was so inspired by this amazing grain that she has written a cookbook “30 ways to Freekeh”. I decided to try one of her recipes the lemon dill chicken.

freekeh3 I chopped up garlic, carrots, and onions.freekeh4 Added them to a large pan with a bit of olive oil.freekeh5 I am using the rosemary sage flavor for this dish. You can see the herbs in there!freekeh7 Cooked down veggies. Add uncooked freekeh. Stir to coat.freekeh8Add chicken broth, lemon, and dill. Cover and simmer until chicken is done about 30 minutes.freekeh10Ta da.

Delish. I am hooked. There are so many options for this grain!

Freekeh is available at most Whole Foods Stores, Mom’s Organic, David’s, and Root’s Market. Or you can buy it online for cheaper.

Available for $2.40  a bag. At 4 servings each that makes the cost .60 cents a serving. Amazing. Here is the link to buy Freekeh online along with the cookbook.


Thanks for reading. I hope you will seriously check out Freekeh! It will definently be a new staple in my diet!

Here is their facebook page. Check them out for special offers and information on this amazing super grain!


Quick Not Hummus Hummus.


Not hummus hummus. I took a can of organic garbanzo beans, about 1 tbsp of organic coconut oil-u could use evoo if u want- about 1/4 cup of raw sunflower seeds, sea salt, garlic powder, 2 tbsp of nutritional yeast, 1/2 cup of fresh basil, and a few squirts of lemon. Blend. Yum! Great as a dip or on sammies. If you want it creamier, add more oil!

Black Bean Burger Love.


I found a package of processed, frozen black bean burgers in the freezer. I started reading the label. I was overwhelmed by how many ingredients they had listed. It was over thirty five. I could not believe it! I have made vegetarian burgers in the past, but I knew that I could make a  even better one. Get this? It’s vegan! I found a few recipes online, and they all basically seemed the same. Keep in mind this recipe is super versatile though! You can use ANY KIND OF VEGGIES YOU WANT. Celery? Sure. Artichokes? Sure. You get the point.

Makes burgers-

  • 1 can of drained and rinsed black beans
  • 1/4 cup of bread crumbs
  • 1-2 Tbsp of sriracha or hot sauce. This adds the perfect spice. If you don’t like hot you could use 1-2 tbsp of ketchup or 1-2 tbsp of dijon mustard.
  • 1 Tbsp of salsa (optional) I used mango salsa and it added some sweetness. You could use whatever you want or skip it all together.
  • 2 large cloves of garlic.
  • 5 mini bell colored peppers. Or use 1/2 cup of whatever colored peppers you like. I used red, orange, and yellow.
  • 1/2 cup of onion.
  • 1/2 cup sliced mushrooms.
  • 1 medium carrot peeled.
  • 3 Tbsp of fresh chopped herbs. I used cilantro and basil. You could literally use any kind of herb that you like.
  • 1 Tbsp of oil to saute veggies in. I used coconut oil, but you could use whatever you want.
  • Cumin, Sea Salt, Cracked pepper, garlic to taste. Whatever you want really.

So as you see the ingredients are super versatile, and you probably already have all of them right in your house. Only 12 ingredients?  I would take that over the processed 35 any day of the week!

  1. Get started by chopping up all of the veggies. Garlic, Onion, Carrot, Mushrooms, and Peppers. 
  2. Heat 1-2 tsp’s of oil in a saute pan. Add veggies. Add seasonings. I used a bit of cumin, sea salt, pepper, and garlic powder. Stir and cook until soft.
  3. Oh yeah Preheat oven to 425 degrees.
  4. In the meantime, drain and rinse black beans.
  5. Add to a mixing bowl and begin mashing with a fork. It takes a little bit of work! You could use a masher tool also.
  6. Once beans starts to break down, add the 3 tbsp’s of herbs + the salsa + the hot sauce/ketchup/or mustard. Next add in the bread crumbs and stir in.
  7. Once veggies are done cooking and cooled, add to black bean mixture. Stir together.
  8. Make patties. It will be a little messy! Put on a nonstick baking sheet, or a baking tray lined with tinfoil. Make sure it’s nonstick!
  9. You should get 4 patties out of this. Bake at 425 for about 20 minutes. You can flip them after 10 minutes, but be CAREFUL. They are crumbly!
  10. Enjoy on a salad, on a bun, or by itself.


486901_319994548101746_701700893_nProcessed burger in the back with tons of ingredients, fat, and sodium. Natural black bean burgers in front. What would you rather have?

Here are the nutritional facts.

Amount Per Serving
  Calories 188.6
  Total Fat 4.5 g
  Saturated Fat 3.3 g
  Polyunsaturated Fat 0.2 g
  Monounsaturated Fat 0.3 g
  Cholesterol 0.0 mg
  Sodium 446.1 mg
  Potassium 650.1 mg
  Total Carbohydrate 33.6 g
  Dietary Fiber 7.6 g
  Sugars 4.2 g
  Protein 8.8 g

Coconut curry roasted chickpeas.

These roasted chickpeas are delightful. They only have 3 ingredients!

Curry powder, coconut oil, and chickpeas!

Heat oven to 350.
Drain and rinse chickpeas throughly.
Once drained, add 1 tbsp or so of coconut oil to chickpeas. If coconut oil is in a solid form, just heat a bit up on the stove. Mix well. Add curry powder. About 1 tsp or so. Honestly I don’t measure!

Lay on baking sheet.

Bake for about 20-25 minutes.
Great simple flavor. Lots of protein and fiber!