Ridiculously Easy Spicy Tempeh


Spicy Tempeh served over Sun-Dried Tomato Pesto and Zood-Noods.

I made this super delicious and super easy Spicy Tempeh recipe to go with my Sun-Dried Tomato Pesto, and boy was it GOOD. I knew I wanted something quick – a no-brainer recipe that I could toss together quickly and then turn my focus onto tackling the mound of basil I had purchased and turning it into pesto. This dish was SO freakin’ flavorful, I am definitely adding it into my meal rotation permanently. I’ve previously touted all of the great things about tempeh, but if you want a refresher, check out my Mexican Quinoa and Tempeh Salad post where I sing its praises. This recipe has a long list of ingredients – but fear not, most of them are dried herb/spices and pantry staples. If you’re not as much of a spice lover as I am, you can adjust the seasoning to taste, and swap out the cayenne pepper for a milder chili powder. You can also switch out the Sriracha for a milder hot sauce, or simply use extra mustard in its place. Likewise, if you don’t have fresh lemons, you can use apple cider vinegar (or your favorite vinegar). It’s all up to you and what you like; I feel that this recipe has a lot of room to play around and adjust the flavor to your personal tastes and preferences. However, if you like spicy food as much as I do, you’re going to LOVE the originial recipe I’ve created and shared below. πŸ˜€


Booyah Tip: I like to whisk my marinades in a Pyrex glass 2 cup measuring cup. Why? Well, my mom always did it, and it makes it super easy to pour over whatever you’re marinating (and measuring, if you’re making a lot).

Spicy Tempeh


  • 1 8-oz package of tempeh, diced into bite-sized pieces
  • 1 lemon, juiced
  • 2 tsp Dijon mustard
  • 1 tsp Sriracha
  • 1 tsp low-sodium Tarmari
  • 1 -2 cloves of garlic, minced
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • 1/2 tsp cayenne pepper
  • coconut oil, for frying


Step One: Whisk together all ingredients minus the tempeh in a small bowl. Add the diced tempeh to a shallow plastic container or ziploc baggie, and pour the marinade over the tempeh. Shake or stir so that the tempeh is fully coated on all sides. Set aside for 30 minutes, or place in the fridge overnight.

Pour the marinade over the tempeh.


I simply sealed the top of my plastic container and gave it a good shake to evenly distribute the marinade over all of the diced tempeh.

Step Two: Heat coconut oil over medium heat in a saute pan. Add the marinaded tempeh to the pan and saute for about 5 minutes, or until it is browned.

Make sure those edges get nice and crisp. πŸ™‚

Step Three: Serve over pasta or enjoy straight out of the pan. Enjoy! πŸ˜€

I cannot tell you how easy this was. It took only about 10 – 15 minutes to whisk together the marinade, pour over the tempeh, shake, (then it sits around and chills for 30+ minutes), and it takes only 5 minutes to saute it in the skillet. AH-MAZ-ING. I think I ate about half of it directly out of the skillet because it was so tasty. And you would not believe how flavorful it was after only marinading for 30 minutes! That’s just ridic – how easy it was. Maybe I should call it No Excuses Tempeh, because there is literally no reason why you can’t have a delicious, flavorful, filling and nutritious meal with minimal prep time. As I said above, I served this over my Sun-Dried Tomato Pesto and (even though the mixture of flavors, pesto + spicy did not seem intuitive) it was BEYOND. The creaminess of the pesto was really balanced by the spicy tempeh, and the boldness of both flavors together was stellar. Best of all, it added a ton of protein to the pesto and zood-nood dish I made. Noms all around.

I hope you guys enjoy this one as much as I did. And seriously – this would be a rad dish for tempeh non-believers because it is just that freakin’ noms-y. Yum!

Happy Thursday, everyone! YAY almost Friday! πŸ˜€ πŸ˜€ πŸ˜€

With warmth,


Spicy Ethiopian Red Lentil Stew

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Sorry for the lack of food styling, but this picture was taken on Sunday post-race party, when L was feelin’ good. πŸ˜‰ I served my lentil stew over couscous, but feel free to use rice (to be gluten-free) or your fave grain instead! YUMMMMM.

This vegan stew was the saving grace of my Sunday post-race (hands down). Walking into my place and being able to ladle up and immediately devour a hot, delicious meal was beyond necessary and amazing. I started this stew Sunday morning pre-race, as I mentioned in yesterday’s post, and by the time I was done Irish jigging (6 – 8 hours later), it was ready for eatin’. The glory of slow-cooker recipes! Ever since I ate some delicious Ethiopian food in DC a few weekends ago, I’ve been dying to recreate the red lentil dish I had – it was hearty, spicy and warmed you to the bones. YUM. I knew I could dream up a vegan version and loosely adapted this recipe from the Fresh From the Vegan Slow Cooker cookbook I referenced previously in the Moroccan Tempeh and Chickpea Stew I made a month ago (to the day! Weird!). My version brings the spice level up a couple of notches, right where I like it – it gives a nice depth and fullness to the flavor profile. As always on B&B, we value versatility of recipes – if you’re not digging the spice, it is easily adjusted to your personal tastes. This recipe can also be adapted to simmer on the stove top if you’re not into the crock pot scene, just combine ingredients into a large Dutch oven and simmer for 35 minutes, or until the lentils are tender. This one is definitely one for the books: nutritious, filling, full of flavor and versatile; and it’s also vegan AND gluten free (bonus!). If you can find Ethiopian Berbere spice blend, a mixture of dried chiles, cloves, ginger, coriander, and allspice, more power to you (you can usually find some at gourmet markets and specialty food stores) – use 1 1/2 to 2 Tbsp in place of the spice mixture I’ve used here. Also, check out how to make your own homemade Berbere spice blend here. Without further ado:

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Everything you need for Spicy Ethiopian Lentil Stew: veggie broth, garlic, onion, tempeh, lentils, tomato paste, diced tomatoes and a plethora of spices. Oh, and a crock pot.

Spicy Ethiopian Red Lentil Stew


  • 1 cup red lentils
  • 3 cups vegetable broth
  • 1 8-oz package of tempeh, diced
  • 1 28-oz can of diced tomatoes
  • 1 6-oz can of tomato paste
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 inch of fresh ginger, grated (or 3/4 tsp dried ginger)
  • 1 1/2 tsp coriander
  • 1 1/2 tsp cumin
  • 1 tsp sweet paprika
  • 3/4 tsp allspice
  • 3/4 tsp fenugreek
  • 3/4 tsp cayenne pepper (more or less to taste)
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1/2 tsp cardamom
  • 1/2 tsp turmeric
  • 1 Tbsp olive oil
  • salt and pepper to taste


Step One: Get your slow cooker ready to go. Add the tomatoes (with liquid), lentils, tempeh, and broth right into the slow cooker.

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Step Two: Heat the olive oil over medium heat in a large frying pan. Saute the onion for about 5 minutes, or until the onion is translucent. Add the garlic and cook for another minute, then add the spices and tomato paste and toast for about one minute.

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Step Three: Transfer the paste/spice mixture to the slow cooker.
photo 5Step Four: Add the broth and stir to combine.

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Step Five: Cook! Allow the stew to simmer on Low for 6 – 8 hours.

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Step Six: Enjoy πŸ˜€ Serve your stew over rice or couscous, sprinkle with fresh cilantro if desired and eat up. YUM!


This recipe is uncomplicated, delicious and is great for serving a crowd of people – it is sure to be a hit. Don’t be intimidated by the long list of ingredients, most of them are spices, and if you don’t have one, it won’t kill the dish (unless it’s coriander or cumin – then you might be in troub). Just season to taste, and a few extra shakes of one of the others if you feel it needs something (no big deal πŸ˜‰ sometimes you’ve gotta go with the flow). I especially love this dish because it is so flavorful it feels suitable for a special occasion, but is pretty straightforward and simple to throw together (and if you already have a crate of spicesΒ Γ  la L, the ingredients are pretty cheap). It’s also full of protein (lentils + tempeh) and antioxidants (look at the list of spices, yo!). Tasty and good for you? SCORE.

I hope you enjoy this recipe as much as I did! It was DAMN good. πŸ˜‰

With warmth,


xoxox ❀

Moroccan Tempeh and Chickpea Stew

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Moroccan Tempeh and Chickpea Stew. Yeah, if you’re wondering, that bowl is being photographed on my sweet living room rug. I was running low on kitchen table space last night – just go with it. πŸ˜‰

This morning, my half marathon (that was supposed to be this Sunday) was cancelled due to weather. I am SOOOOO bummed out, so the excitement level may be semi-low today. 😦 😦 😦 However, yesterday I had the day off for President’s Day (happy b-day, George!) and took the opportunity to whip up this Moroccan Tempeh and Chickpea stew recipe in my crock pot that I adapted from the Fresh From the Vegan Slow Cooker cookbook my mom got me for Christmas. Let me tell you, that shiz is the bomb. It’s soooooooo GOOD! I am really into bold, spicy flavors, and this one is great because the spice level is tunable to suit your own tastes (so, if you’re like my sister or mom, and you don’t want to just mainline green chiles all day long like me, you can put as much or as little spice as you’d like). Since we LITERALLY have 95.7″ (7.9 feet / 2.43 meters) of snow in Boston, I figured a flavorful, warming stew would be a slam dunk, and would help thaw my extremities from the polar temperatures that are currently happening outside. Ugh. Over it! Can we send it back? (Sorry that’s my annoyed-with-my-race-being-cancelled voice talking).

Despite how annoyed I might be at the weather raining snowing on my parade, I have nothing but love for this amazing stew (seriously – so good). This recipe is wicked easy, super tasty, vegan and gluten free to boot (I put mine over couscous, but you can put yours over rice, quinoa or your fave gluten free grain. Also, if you buy Lightlife brand tempeh in original, it’s gluten free. Some other brands aren’t, so make sure you read your labels if you’re GF.). It’s also bursting with protein (for the gainz bro) and is simply filling and delicious. The best part about this dish is the “walk away” factor: you start it (which takes less than 15 minutes), and then you walk away and do something spectacular for 6 hours, then come back and voila! Dinner’s ready (aka the number one reason that crock pots are the sh*t). Don’t be intimidated by the long ingredient list, either, as most of the ingredients are pantry items that you should have (and if you don’t, then take this opportunity to go stock up because these spices are GREAT and you can use them to really amp up a lot of your dishes. B, I’m looking at you, my darling Betty Crocker). Here we go:

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Everything you need for this awesome stew: spices, diced tomato, tomato paste, chickpeas, prunes, almond butter, tempeh, peas, broth, apricots and a crock pot! Yum.

Moroccan Tempeh and Chickpea Stew


  • 1 Tbsp olive oil
  • 1 1/2 medium yellow onions, chopped
  • 1 heaping Tbsp minced garlic
  • 2 Tbsp tomato paste
  • 2 Tbsp almond butter
  • 1 1/2 heaping tsp coriander
  • 1/2 heaping tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp cinnamon
  • 1/4 tsp cayenne (if you’re into the spice, add a few extra shakes)
  • 2 cups veggie broth
  • 2 15-oz cans chickpeas, drained and rinsed
  • 8 ounces tempeh, diced
  • 1 14.5-oz can diced tomatoes
  • 1/2 cup dried apricots, chopped
  • 1 cup frozen peas
  • 1/2 cup pitted prunes, chopped
  • juice of 1 1/2 lemons, save the other 1/2 for garnish
  • 2 pinches of kosher salt and freshly ground black pepper


Step One: Make life easy: put all of the stuff that is not getting sauteed right into the crock pot (I used a 4 quartΒ  crock pot – sorry, I don’t know the equivalent in metric! 3.8 Liters? Haha). That would be: chickpeas, green peas, tomatoes, tempeh, apricot. Measure out your spices into a small bowl so you can just throw them into the sautee pan when it’s Go Time.
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I’ve thrown the tempeh, chickpeas, tomatoes, apricots, and peas right into the crock pot to make life just a little easier.

Step Two: Heat the olive oil over medium-high heat and saute the onion for a few minutes until it is tender and translucent. Add the garlic, almond butter, tomato paste and spices. Saute for 1 minute, then add 1/2 cup of veggie broth, stir and then transfer to the crock pot.
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I know that you all know what sauteeing onions looks like, so here is a shot of the tomato paste, almond butter, garlic and spices being added.

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The onions, garlic, paste, almond butter and spices kind of turn into this glorious, divine-smelling paste that you thin out with broth before adding to the crock pot. Make sure you scrape out all that goodness in there – it’s where all the flavor is hiding. πŸ˜‰

Step Three: Add the remaining cup of broth and season with salt and pepper to taste. Cover and simmer on low for 6 hours.
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Here’s the stew with all of the ingredients added ready to be simmered away in the crock pot.

Step Four: Turn the heat off (or turn on “warm”) and add lemon juice to taste, along with any additional spices (I originally started with 1/4 tsp of cayenne when I made this, so I added a few extra shakes to bring it up to L-level spiciness). You can add some fresh cilantro (~2 Tbsp) if you’d like, but I wasn’t feeling it and I honestly think it was great without.
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If you’re observant, you may have noticed that the color of the crock pot changed. That’s because I started out with a 5 -7 quart crock pot (which was enormous, and recommended by the cookbook) and switched it over to the 4 quart smallie that is my staple. I also added a little extra broth because it looked like it was drying out a bit.

Step Five: Serve pipin’ hot over couscous or rice, and enjoy!! πŸ˜€ πŸ˜€

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photo 4 (2)This recipe is definitely one you want in your arsenal – it’s easy, nutritious, filling and very flavorful. Your belly will be full and happy from this one. Also, it is omnivore certified – a non-veg friend had it last night and LOVED it! So you can make it for your non-veg peeps and they won’t even realize that what they are eating is vegan (the tempeh looks like chicken, so you can just say “uh-huh” if they ask you what it is). It’s so good that I’m excited to eat leftovers tonight. YUM. I hope you guys like this one as much as I do – it’s killer.

With warmth,
L ❀

PS: Yeah.


My friend sent me this – we are less than an inch behind the B-lo! Say whaaaaat!!! Ridic.

Keep It Simple: Roasted Eggplant and Brussels with Quinoa and Baked Tempeh

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Roasted Eggplant and Brussel Sprouts with Quinoa and Baked Tempeh

To be honest, I’m having a hard time finding cooking motivation/inspiration since I lost my grandfather. A lot of days since I’ve been back, after work all I’ve wanted to do is just curl up in a blanket cocoon and focus on anything else. It’s funny, because everyone treats you with kid gloves for a day or so and then everything goes back to normal (I actually appreciate not being asked how I’m doing, I’d rather just try to get along with my day). But those difficult moments don’t just disappear when people stop asking you how you are doing and look at you with concern in their eyes. They come and they go, and I think that’s pretty normal. Sometimes it’s really hard, and sometimes it’s okay. I try my best to roll with the punches and let myself feel the feels without it preventing me from focusing on the fact that my grandpa would not want me to be bumming out. He’d want me to enjoy my life (specifically – eat lots of food, dance, joke and smile). I’m not really sure why my inspiration is flagging, but I just don’t really want to create anything specific. My mind, when it comes to food, is blank. When I got back from Western New York, the only thing I could think to whip up (so I didn’t starve) was to roast some veggies and tempeh and throw it over a grain – at least I’d be getting everything I needed, nutritionally. I pulled inspiration from my Farro with Tempeh, Leeks and Roasted Brussel Sprouts I made a few weeks ago, and roasted eggplant and brussel sprouts (two of my all time fave veggies) tossed in balsamic vinegar, olive oil, salt and pepper. I threw the roasted veggies over cooked red quinoa, threw some baked tempeh in there (that I had marinated according to my Baked Tofu marinade/recipe) and topped it off with half an avocado. Voila. Dinner is served.

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Brussels, tossed in balsamic and EVOO, sprinkled with salt and pepper and ready to be roasted.

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Eggplant ready to be roasted. Angie’s Eggplant Tip: Slice the eggplant, lay it out in colander in the sink. Salt it, allow to drain for 20 – 30 minutes and then rinse the slices before marinading. You won’t need as much salt as you put on the brussels for the marinade, and it will help neutralize some of the bitter flavors in the eggplant. Yum.

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Brussels and eggplant after roasting. Yum, yum!

This dish isn’t even recipe card worthy (let’s not reinvent the wheel here, shall we?). πŸ™‚Β  Simply chop your veggies, toss them in olive oil, balsamic vinegar, salt and pepper added by eye (I did this in a large bowl, just like in my Farro and Roasted Brussel Sprout recipe) and roast at 400Β°F for about 25 – 30 minutes, or until they are slightly browned. I cooked the quinoa according to the directions on the package, and baked the tempeh according to my L’s Best Baked Tofu recipe. Verdict? Food does not have to be complicated or take a long time to taste delicious. This was awesome, and I actually went back for seconds.


This was leftover night! I had a broccoli salad recipe I made from Vegetarian Times (more on that soon), and (along with the eggplant/brussels) I simultaneously roasted butternut squash tossed in olive oil and Cataluna spice blend that I talk about in my Baked Sweet Potato and Spicy Black Beans and Corn recipe that I posted back in November. Also a great quick and easy recipe to try!

It’s great to roast a bunch of veggies and veggie protein (like tempeh or tofu) all at once because now I have a ton of delicious veggies and tempeh to top off my salads for lunch, or throw together into a dish for dinner, or just eat plain as sides (or directly out of the container while standing in front of the refrigerator, while “thinking” about what to eat for dinner). It’s great for when you are feeling uber low maintenance (as I am right now) and want something quick, easy and simple – but still nutritious and filling (and with enough nutrients that will power my intense early morning workouts). So, if you’re feeling uninspired like L right now, it’s okay to take a day off from making complicated, labor-intensive dishes and just keep it simple.

judge judy

Thank you Judge Judy, I will.

I hope you guys are all enjoying your Tuesday, and if you’re in Boston Metro – I hope that you shoveled your car out okay and didn’t get stuck! I only had to help one guy get his car unstuck yesterday – it was a record! πŸ˜€

Take care all. πŸ™‚

With warmth,


PS: Here I am, Captain of the Shovel Squad, doing a post shoveling victory dance during yesterday’s snow day. Woop woop! We got a bit of snow, eh?

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Mexican Quinoa and Tempeh Salad

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Mexican Quinoa and Tempeh Salad – YES PLEASE.

Hoooooray! We all survived the holidays. Phew! I had an absolutely smashing time in Connecticut with my parents, sister, brother-in-law and my 9 month old nephew, who had us all in stiches dying laughing as he played with his new gifts. Being the nice Auntie that I am, Santa L brought him a sit-to-stand “bike” that had a dashboard with crazy car sounds and flashing lights. He loved it and spent Christmas Day bouncing away shrieking along with the car noises, all while holding the horn down a la a miniature Masshole-in-training. I couldn’t be prouder of my adorable little nephew (and of course, he is the most intelligent, advanced and cutest baby in the universe – I’m not biased at all). I know that my sister may want to shank me by New Year’s Day because of the level of crazy this toy brings out in her son, but at least I have a chance to dodge her from all the Stop Drop and Roll Burpees I’ve done in bootcamp recently. All in all, a fabulous time.

HOWEVER, I am going to Florida in two weeks (yay!) and I am feeling a *little* fluffy, probably due to the 35 Vegan Cut-Out Sugar Cookies I ate, along with the 12 Vegan Ginger Molasses cookies, a monstrous slice of Raw Vegan Pumpkin Pie and the 7 Apricot-Date Amazeballs (also, if you haven’t yet, check out my updated vegan cookie recipes – I’ve included pics from when I made them over Christmas. You’ll be able to enjoy my sister and bro-in-law’s 1970’s time capsule kitchen that is probably getting demo’ed as you read this). You may think I’m just exaggerating the amount of sweets I consumed, but I swear on Chanel I am not. I enjoyed each and every one of those amazing cookies but cannot look at a sweet treat for a long time, as I’ve fulfilled my quota for a while. So today’s name of the game is “Let’s get back on track!” – time for some healthy, flavorful and nutrient dense meals.

Usually, tofu is the veg protein All-Star and soaks up its fair share of the lime light in the vegan/vegetarian scene, but in reality tempeh is The Boss, the dominating nutrient-packed overachiever (think Rihanna and Beyonce – Queen Bey is clearly on top, but RiRi is pretty much right up there). It’s made from whole soybeans, less processed than tofu, and has more protein and fiber per gram. If you’re a little wary of tofu’s weird-looking cousin, this is the perf recipe to try it out for the first time! This quinoa and tempeh salad is full of flavor, filling, and super nutritious – also packed with protein and carbs to support my semi-pathetic runs up and down the hills in CT (compared to where J & R live, Boston is a pancake). I actually made this recipe the week before Christmas and brought the leftovers with me and ate it over some baby spinach for a few lunches while I was at my sister’s. This dish is a super easy, one pot-esque (ok, to be fair it also involves one large saute pan too), and full of zesty and fresh flavor. It’s also a “bursting with nutrients” winner: it has about 10 grams of fiber, 17 grams of protein and only 350 calories per serving! Yes! Fear not the tempeh, because it f***in RULES (and it woke up like this). πŸ˜€

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All the ingredients for Mexican Quinoa and Tempeh: salsa, black beans, quinoa, frozen corn, grape tomatoes, red bell pepper, onion, tempeh, limes, cumin, and cayenne. YUM.

Mexican Quinoa and Tempeh Salad


1 cup quinoa
1 1/4 cups water
1 tablespoon olive oil
1/2 onion, chopped
1 red pepper, diced
1 (8-oz.) package tempeh, diced into bite-size pieces
1 cup hot to medium salsa
Juice from two limes
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1 (15-oz.) can black beans, drained and rinsed
1 cup fresh corn (or frozen)
1 cup cherry tomatoes, halved
Salt and pepper, and fresh cilantro to taste
1 avocado, diced

*If you’re not into avocados, you can substitute a steamed/baked sweet potato, diced for a similar texture but different flavor πŸ™‚


Step One: Place water into a medium saucepan on high heat. Once it starts to boil, add the quinoa, reduce to simmer and cook for 12 minutes on low heat, and allow to sit for five. (I’ve found a pretty large variety in quinoa cooking directions, so just follow whatever yours says on the package. Make sure the quinoa to liquid ratio is correct too. You can substitute broth for more flavor if you’d like).
Step Two: While the quinoa is cooking, prepare the remaining ingredients. Place the tomatoes, corn and beans into a large bowl. Chop and prep the tempeh, pepper and onion. I find it super helpful and makes my cooking flow if I prep all the veggies first before I start sauteeing. Do whatever feels right to you. πŸ˜€
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First things first, I usually dump the easy, low maintenance ingredients right into the serving bowl first. It helps get it out of the way. Just throw the corn, beans right into the bowl and slice those tomatoes in half (or not, if you’re short on time!). Easy peasey.

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Next, prep your veggies that are going to be sauteed with the tempeh. Dice into bite-sized pieces.

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I chopped the block of tempeh into bite sized pieces and set aside while I sauteed the onion.

Step Three: Heat the oil in a large saute pan on medium heat, and add the chopped onion. Cook for 5 minutes, or until translucent.
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The name of the game is multi-tasking. While your quinoa is simmering away, saute the onion until translucent.

Step Four: Add the diced red pepper, tempeh, salsa, cumin, and cayenne pepper.
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Add the salsa, tempeh, red pepper and spices. Saute for about 15 minutes.

Step Five: Cook the tempeh mixture, stirring occasionally, for about 15 minutes.
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Most of the liquid from the salsa should be reduced and your tempeh should be beautifully coated with the spices and salsa. Your kitchen should smell like Mexico. πŸ˜€ Mmmmmm!!

Step Six: Once the quinoa and tempeh are cooked, pour both into a large bowl containing the beans, corn and tomatoes and mix together. Add the lime juice, cilantro, and salt and pepper to taste, and mix well.
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When your quinoa is ready, dump right on top of your veggies in the bowl.

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Add the tempeh mixture, and dress the salad with the lime juice. Sprinkle cilantro and add salt and pepper to taste. Give that baby a good stir.

Step Seven: Serve and top with a few pieces of diced avocado or sweet potato based on your preference. Enjoy as is, or use as a f-in awesome filling for tacos/burritos, or a serve as a salad over greens with an extra squeeze of lime.
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The finished product, with avocado. Yummmmmmmmmm.

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I threw half of a baked sweet potato right on there. It added a nice sweetness to offset the spiciness of the salad and was DAMN GOOD.

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You can dice a whole sweet potato and add it right in the salad as well. YUM!

This is one of my favorite dishes that I make. It’s so simple, but really packs a lot in there – both nutritionally and flavor-wise. YUM! You can adjust the level of spice to taste as well – I like it VERY spicy, so I cook mine with hot salsa and a few extra shakes of cayenne pepper. The spiciness is completely up to what you’re down for. πŸ˜€ It’s a great way to kick off your healthy goals for 2015. It’s never too early to start getting back on track and healthy for the New Year (or if you’re afraid to try on your bikini right now for your Florida trip in less than two weeks). I hope you all had a FANTASTIC holiday, and I can’t wait to keep up all this healthy amazingness in 2015! YES!

With warmth,


xoxoxox ❀