Spicy Vegetarian Chili


·       1 tablespoon vegetable oil

·       1 large onion, chopped

·       4 cloves garlic, minced

·       2 cups red bell pepper, diced (about 2 peppers)

·       2 cans (14.5-oz) diced and fire roasted tomatoes with organic green chiles

·       1/4 cup chili powder

·       1 cup mushrooms

·       1 tablespoon ground cumin

·       1/4 tsp cinnamon

·       1 1/2 teaspoon salt

·       1/2 teaspoon ground black pepper

·       2 cups vegetable (chicken or beef) broth, or water

·       1 (15 oz) can pinto beans, drained

·       1 (15 oz) can black beans, drained

·       1 (15 oz) can kidney beans, drained

·       Top with cilantro



1.     In a large pot, over med-high heat, add in the oil, onion, garlic, mushrooms and peppers and sauté for about 5 minutes.  

2.     Add all remaining ingredients, except the beans, and bring to a boil. Reduce the heat to low and simmer 1 hour, stirring occasionally. Add the beans and cook for 15 minutes more. Water can be added during the cooking to adjust for thinner or thicker chili.

3.     Serve on a bed of greens and enjoy! :) 

 For an extra tasty treat, add some Diaya (vegan) cheese to the top of your bowl!

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Spicy Creamy Vegan Quinoa

This quick and easy recipe is really a combination of two previous posts.  First, I made some Quick Quinoa (with a few variations - pictured dish has peppers, beans, onions & zucchini) and found it missing something... it just seemed too bland! 

So to spice things up a bit, I added the delicious "dressing" Vegan Zesty Ranch to give it some spice and add a creamy texture. And VOILA - delicious!

Perfect lunch, dinner, or even anytime snack. Quinoa is a great snack since it is a complete protein - and very easily transportable in Tupperware! And to add some extra nutrients - try eating your quinoa on a bed of greens :) 

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Spaghetti Squash "Pasta"

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Spaghetti squash is an often overlooked alternative to pasta! Great for diabetics who are looking to decrease their carbohydrates and for anyone looking to eat gluten free. This tasty dish is also high in fiber and low in calories (just 40 calories for a CUP of spaghetti squash).

Here's how to make you spaghetti squash a delicious pasta!

Step 1: Preheat oven to 300 degrees F. And for the most difficult step - to cut the squash open length-wise, you've got to use some muscles!  After breaking open, clean out the seeds and guts (you can also set aside seeds for baking later).

Step 2. Flip squash (cut side down) in about 1/2 inch of water in a baking pan.  Put in oven to bake for about 45 minutes.

Step 3. Take out of oven and pull apart with fork to check if finished cooking.  When finished, the "spaghetti" strands will pull apart easily when fork combs through. 

Step 4. When finished cooking, top with your favorite spaghetti toppings - tomato sauce, meat sauce, sauteed veggies, salt, pepper, etc - and ENJOY! 

Cauliflower "Pizza" Crust

Not only is this crust gluten free, but also grain and yeast free and delicious!! Super easy to make, and low in carbohydrates. 


·         2.5 cups ground cauliflower florets (about 1 small head)

·         1 cup almond flour

·         3 eggs

·         4 cloves garlic, minced

·         2 teaspoons onion powder

·         2 teaspoons dried oregano

·         Toppings: may include: Daiya (vegan cheese), sausage (or chicken sausage), sauteed spinach/onions, tomato sauce or any of your favorite pizza toppings!)



1.       Preheat oven to 450 degrees F. 

2.       Chop cauliflower and throw in food processor until consistency is not pureed, but still chopped. Put chopped cauliflower in cheesecloth (or you can use paper towels) to drain water from cauliflower. 

3.       Whisk 3 eggs together and mix the rest of the crust ingredients together and form into a ball.  It shouldn't be too wet at this point but If it’s too sticky to handle add more almond flour. Gently knead it a few times, adding some almond flour on top if necessary to help it come together. (note – this will NOT resemble regular pizza dough – it won’t be as easy or pliable to work with – that’s okay).

4.       Press “dough” ball down onto a pizza stone or baking sheet lined with parchment paper. Gently mold into a circle, dusting a bit more flour if it makes it easier for you to work with. I was able to lift mine up and flip it over a few times to get it to spread (if yours sticks and you can’t lift it off the pan, it’s still ok). Try to spread it to be a little less than 1/4 inch thick.

5.       Crust needs to be baked for 25-30 minutes total, and then top with your favorite toppings and sauces! If you’re making a pizza with cheese or tomato sauce, bake crust for approx. 15 minutes, then top with sauce and other toppings and bake for 10-15 minutes more. (oven times may vary depending on your oven or consistency of your “dough”). ENJOY!




Not pureed, but chopped fine


note – this will NOT resemble regular pizza dough – it won’t be as easy or pliable to work with – that’s ok

Spread it to be a little less than 1/4 inch thick before baking.

Add your Favorite Pizza Toppings… and enjoy

Add your Favorite Pizza Toppings… and enjoy