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Did you say exercise or extra fries?


Thai Coconut Noodle Soup

This is a great recipe if you're into asian cuisine and feel like cooking with ingredients out of your comfort zone. Another plus is that it's such an easy recipe and ready to eat within a half hour. The below recipe is vegan, however you can easily add a source of protein (tofu, shrimp or chicken) to mix it up.

(Source: Recipe originally from Choosing Chia.)

Serves: 4 

Prep time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes


1  1/2 tbsp olive oil (or avocado oil) 

1/2 white onion, roughly chopped

4 garlic cloves, roughly chopped

1-inch cube of ginger (optional)

1–2 tbsp of Thai red curry paste 

2 tsp curry powder

1/2 tsp turmeric powder

1 Litre low-sodium vegetable broth (or chicken broth)

1 cup coconut milk (full-fat from a can)

2–3 tbsp soy sauce 

1 tbsp agave (or coconut sugar)

juice of 1/2 lime

7oz rice noodles 

Top with 'Everything Seasoning' from Trader Joe's (optional)



Heat the olive oil in a large pot on medium-high heat.

Add chopped onion and cook on medium heat for 2-3 minutes until translucent. Add the garlic and ginger and cook for another minute.

Add the Thai red curry paste, curry powder, turmeric powder, vegetable broth, and coconut milk. Bring to a boil stirring everything together, then lower the heat to medium-low and let simmer for 5 minutes.

Next add in the soy sauceagave, and lime juice and stir together. Reduce heat to low and let the soup simmer for another 5-7 minutes.

While the soup is simmering, cook the rice noodles according to package directions. Cook until al dente and add the rice noodles to the soup.

Top with everything seasoning and serve quickly before noodles absorb too much liquid. 



Working from home, this lunch has become a staple for me. It’s very easy to make and the ingredients are interchangeable. I’ve added a veggie burger if I want a heartier lunch or chopped tofu for another source of protein.

Warm Kale Salad

Serves: 1 

Prep time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes


2 tbsp olive oil

2 c kale

¼ c hearts of palm

¼ c sliced black olives

¼ c sliced spicy green olives (or regular)

¼ c chopped jalapeño (from jar)

1 egg

Pinch of salt and pepper

Top with pecorino cheese

Top with crushed red pepper

Top with hot sauce (optional)



Heat up pan and add olive oil.


Add kale to pan and add pinch of salt and pepper. After a few minutes, use tongs to mix up the kale until it softens a bit.


Add in hearts of palm, black olives, green olives and jalapeño to kale and mix up in pan. Continue to sauté.


While ingredients are sautéing, crack egg into separate pan and cook. Flip to cook other side and add a pinch of salt and pepper. Remove from heat once cooked to your liking.


Serve kale mix onto a bowl or plate and add the egg on top. Top with pecorino cheese and red crushed pepper. Add a pinch of salt and pepper and some hot sauce (if desired).


Vegetarian Mexican Casserole 

Serves: 4 | Prep time: 10 minutes | Cook Time: 30 minutes |

Total Time: 40 minutes


  • 1 medium red onion, diced

  • 5 cloves of garlic, minced

  • 1 red bell pepper, diced

  • 1 cup canned corn kernels

  • 8 oz enchilada or tomatillo sauce

  • 14 oz diced fire roasted tomatoes

  • juice of 1 lime

  • 2 tablespoons cream cheese

  • 2 cups cooked white rice

  • 1 can black beans, drained

  • 2 teaspoons chili powder

  • 3 teaspoons cumin

  • 1/4 teaspoon cayenne

  • 1 teaspoon salt & pepper

  • 1/2 cup Mexican cheese

  • sour cream, for serving

  • tortilla chips, for serving


  1. Cook rice according to instructions. For this recipe, I used Jasmine rice.

  2. While rice is cooking, heat a large heavy bottomed pan over medium high heat. Add 1 tablespoon of olive oil, and sauté the red onion, garlic, and bell pepper for 8-12 minutes, or until onion becomes translucent.

  3. Add the corn and fire roasted tomatoes and stir an additional 3 minutes.

  4. Add drained black beans, 2 cups of cooked rice, lime juice, enchilada sauce, chili powder, cumin, cayenne, cream cheese, and 1/2 cup of Mexican cheese.

  5. Top additional Mexican cheese and sour cream. Serve with tortilla chips.



Spicy Jalapeño



How to make the perfect crowd pleaser drink in less than five minutes!

Serves: 1  | Prep time: 5 minutes


Tequila of your choice (I use 1800 silver or Casamigos)

One lime

One jalapeño (fresh)

Jalapeño Limeade juice (From Trader Joe's)

Chile Lime seasoning (from Trader Joe's)


 To start, use lime to get the glass rim wet (I've found that salt sticks to the glass better with lime over water). 

Dip the wet rim in the chile salt mix and rotate until rim is covered with garnish. 

(Optional): Put some ice cubes in the cup after the rim has garnish.

Pour a single or double shot of tequila in the cup.

Fill the remaining of the cup with the jalapeño limeade juice.

Cut the jalapeño and remaining lime to top off the drink.

(Optional): You can sprinkle additional chile salt in the drink if you want a little more spice.

Enjoy & drink!

Spicy Lentil Soup

About two years ago, I got my first slow cooker and soon after, I realized what all the hype was about. You throw your choice of ingredients into the pot and hours later, something delicious is ready! 


One of my favorite soups that I've made over and over again has been my spicy lentil soup. Now, this isn't a recipe that I've found on my own, however I mixed some recipes that I came across (a la Pinterest) and put my own twist on it.


Depending on the time you have, I prefer buying all the vegetables fresh and chopping them up. I have also been pressed on time and bought the pre-chopped veggies and the results are just as great! If you're wanting to try it out this winter season, take a peak below!

Serves: 6 | Prep time: 15 minutes | Cook Time: 8 hours (on low heat) or 4 hours (on high heat) in slow cooker


  • 4 Cups Low Sodium vegetable broth (or chicken)

  • 1 Cup Water

  • 1/4 Cup Olive Oil

  • 3/4 Cups dried lentils (rinse first)

  • 3 Garlic cloves, minced

  • 1/2 Cups onion, chopped

  • 2 Carrots, peeled and chopped (I like using colored carrots for a pop of color)

  • 1/2 Cup celery, chopped

  • 2 Teaspoons ground cumin

  • 1 Teaspoon curry powder

  • 1/2 Teaspoon dried thyme

  • 1/2 Teaspoon dried basil

  • 1 Large can (28 oz) diced tomatoes (I also include 1/2 cup of the sauce)

  • 1 Cup chopped collard greens or kale

  • 1/2 lemon juice

  • Pinch of salt, pepper and red pepper flakes

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