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Lime & Tequila Infused Veggie Tacos, gluten free!


Last night I was craving Mexican so I decided to play around with some flavors and it turned out pretty delicious! This would pair really well with a margarita 😉 Hope you enjoy!

What you will need:

  • Corn Tortillas (or flour if you prefer non-gluten free)
  • Organic Black Beans
  • Coconut Oil for pan frying
  • Organic Salsa
  • Organic Sour Cream
  • Guacamole
  • Cilantro
  • Organic Mexican Shredded Cheese
  • 2 Green Peppers
  • 1 Yellow Onion
  • Fresh Cilantro
  • 1 Lime
  • 1 Shot of Tequila
  • Spices: Pink Salt, I used a smoky steak seasoning, cayenne, chili powder, cumin
  • Zester for the lime


  1. Wash the produce and cut into julienne strips, chop up cilantro to top at end
  2. Open and Rinse one can of black beans
  3. Place 1 tbsp of coconut oil in the pan over medium high heat, add veggies
  4. Season with above spices to your desire, I add extra smoky seasoning for that nice flavor
  5. Pour 1 shot of tequila, reduce heat to med-low and cover
  6. Pour beans into small pot and take 2 tbsp of fresh salsa, cumin and smoky steak spice, cook on med-low
  7. Place 3-4 tablespoons of organic sour cream in a bowl
  8. Zest 1 lime, place half zest in sour cream, the second half over veggies
  9. Take the juice from half a lime and put in sour cream, the other half in the veggies
  10. Mix the sour cream with a spoon until everything is combined
  11. Heat oven to 200 degrees, wrap tortillas in foil and bake for 5 minutes
  12. Uncover the veggies and allow the sauce to thicken and reduce (see photo above)
  13. Once tortillas are ready, add veggies, beans, guac, cheese, salsa, cilantro, lime crema (the sour cream mix) and lime juice from a fresh lime wedge
  14. Top with hot sauce if you’d like–eat up!

Let me know what you guys think of this recipe. We used the leftovers and made breakfast burritos this morning and they were THE BOMB.

Here’s to a healthy and happy you! xo

Cauliflower Pizza – Toddler/Family Approved!


We are PIZZA people. I mean do you know anyone who doesn’t like pizza? Comeeee on! But regular pizza is essentially fast food despite my many years of trying to equate it to something a little healthier. The reality is with the fat to carbohydrate ratio, combined with the sugar hidden in the crust, the sauce and the toppings– pizza is not so good for you. Cue sad emoji.

BUT- Cauliflower pizza is a great substitute. Now, now….I had my reservations, too. It’s not a New York slice by any means, but it is truly delicious. In fact, I can successfully state that the one I made tonight is in our belly’s with not a crumb to spare.

Here’s what you need:

  • Pizza Stone (You can order one here or checkout your local TJ Maxx or Homegoods)
  • Food Processor (ours is DeLonghi, but you can use whichever one is best for you!)
  • A clean dish towel
  • 1 Head of Organic Cauliflower
  • 1 Cup of Grated Parmesan Cheese
  • 1/2 Cup or so of Pizza Sauce or Tomato Sauce
  • 1 Clove of Fresh Minced Garlic
  • 1 Organic Egg
  • 1/2 TSP Italian Seasoning (I used parsley, oregano, garlic, pepper and salt)
  • 1/2 teaspoon himalayan pink salt
  • Basil for topping and crust, chopped finely
  • 1.5 cups or so of shredded organic mozzarella cheese
  • Parchment paper
  • Optional: meat or veggie toppings of your choice!
  • Large Cookie Sheet
  • Olive Oil


  1. Pour yourself a glass of wine to start. Oh maybe that was just me…
  2. Put pizza stone in oven while it is at room temperature and then pre-heat oven to 475 degrees Fahrenheit.
  3. Wash cauliflower and chop up, place in food processor and pulse until it is the consistency of rice or cous cous.
  4. Open a clean dish towel and pour contents of food processor onto towel.
  5. Fold contents up in towel and squeeze trying to remove as much water from the cauliflower as possible.
  6. In a large bowl, add the cauliflower, parmesan, Italian seasoning or my version above, some basil, minced garlic, some black pepper and pink salt, egg. Mix until the mixture flattens and sticks together.
  7. Take a baking sheet and flip it upside down so the bottom is facing up. Place parchment paper on top of it and drizzle olive oil over it. Sprinkle pink salt over oil.
  8. Place mixture on top of olive oil and then flatten into a thin crust.
  9. Dab with paper towels to remove any more moisture from cauliflower.
  10. Place just the parchment paper with uncooked crust directly on pizza stone and cook for 15 minutes.
  11. Take parchment paper out but leave stone in oven.
  12. Put sauce and cheese (or additional toppings) on pizza crust and cook for additional 4 minutes.
  13. Take entire pizza stone out and let cool, top with fresh basil and seasoning/toppings of your choice (we drizzled balsamic glaze over it- it was delicious!)

Here’s to a healthy and happy you! xo


KBS (Kale, Banana, Strawberry) Smoothie- anti-inflammatory!


Who doesn’t love a classic Strawberry and Banana Smoothie? As with most foods I do my best to put an anti-inflammatory twist on it. Also, we had some Kale from another recipe (Anti-Inflammatory One pot rice cooker meal) so we incorporated it to get our added Greens…

Also as a mama, Smoothies are my all time favorite way to get greens in her little body. She isn’t super picky with food but she is a Smoothie-holic…can you see it on her face? I also let her put all the ingredients in the blender and turn it on for an added bonus.

What you will need:

  • Frozen Organic Strawberries and Bananas
  • Organic Kale (fresh)
  • Unsweetened Vanilla Organic Almond Milk
  • Almond Butter (1tbsp) (can substitute cashew or peanut, your preference)
  • 1 tsp of Turmeric, cinnamon for topping!
  • Protein Powder of your choice, I have Vega so I used it here, sun warrior is my favorite brand though!
  • I didn’t add any sweetener here but you can add some organic local honey or a little maple syrup if you’d like

How to:

  1. Add all ingredients into blender.
  2. Hire a toddler to help you!
  3. Turn on blender, if not mixing well add more almond milk.
  4. Pour into cups and top with cinnamon.
  5. Enjoy!

Here’s to a healthy and happy you!