Easy Black Bean Tacos

Hey Friends,

Today I’m sharing my famous black bean tacos. If you follow me on Instagram or snapchat you will see pictures of these tacos almost weekly. My friends have been asking how I make them so today I’m finally sharing the details.

These are tasty but be warned this is not one of my healthiest recipe posts. My family and I eat clean the majority of the time so once (or twice a week) we enjoy something tasty and healthy but not SUPER healthy.


You’ll be glad to know these are super easy to make. Using these 3 simple ingredients: Organic frozen corn, black beans and salsa.


The key to saving time is putting these 3 ingredients in the crock pot 3-4 hours before I’m going to make the tacos. I have also tried cooking them on the stovetop but its never the same. Slow cooking is always tastier.


Always rinse off beans first. Once that is done, place all ingredients in crock pot.


I coat the pan with 1-2 tablespoons of grapeseed oil and start cooking.


Although I do not consume dairy on a regular basis, I always opt of organic when I do have it.


Organic can be so expensive so I always buy it at Target where its at least $2 less than the grocery store.

Side note: I recently cut out dairy completely for a few weeks. During that time, I used Daiya cheese instead. Not quite as tasty but still enjoyable. I do go back and forth between vegan and vegetarian but I’m leaning more towards vegan these days.


1 can of black beans (rinsed and drained)

1 cup of organic frozen corn

1/2 cup of salsa

a pinch of salt, pepper and garlic powder


Put all ingredients in crock pot and cook on low for 3-4 hours with an occasional stir

Coat pan with at 1 TBSP (or more) of grapeseed oil and start making your tacos. Pretty easy right?



I would like to add that my husband made some super yummy guacamole, following this “chipotle guacamole” recipe I found on Pinterest.



I hope you enjoy them as much as I do.






Healthy Fried Rice


Today I’m sharing a dish I make almost on a weekly basis. I am surprised I never posted it here.

Healthy Fried Rice

I always start by preparing two cups of short grain brown rice the day before and storing it in the Fridge.


I can’t believe what a difference it makes to prepare when the rice is cold. I have tried preparing right after the rice is cooked and it just does not have that “fried rice” feel. So refrigerated comes out best, not to mention how much easier it makes preparation. I’m all about saving time. 

Next, I saute the veggies in sesame oil. One time I accidentally used grape seed oil instead and I noticed a big difference. It tasted plain and not like an asian dish should. It was then I figured out I grabbed the wrong bottle out of the cabinet. As usual, I was probably rushing and not paying attention. If you know me, I try to cook as fast as possible!


I use about 2-3 tablespoons. I know it sounds like a lot but it is “fried rice”. Always feel free to scale back if you’re watching fat.


Bell pepper and onion are the staple vegetables of this recipe. I usually use 1 whole bell pepper and 1/2 and onion. I try not to over onion or garlic my food, otherwise no one in my house will eat it.


Once they are chopped I throw into the pan and start sauteing.


It creates the best smell in the kitchen.

Once the onion and bell pepper are soft, I add in peas and corn. Sometimes carrots if I have them. I always keep organic frozen corn and peas from Trader Joes in my freezer.

Then I add in the rice, while fire is still on. Sometimes I add a dab more of sesame oil.


Next I add in plenty of low sodium organic tamari. At least 2-3 tablespoons. To be honest, I don’t measure. Instead I just taste and add more if needed. I also add in a bit of pepper and garlic powder.


I always stick to tamari sauce or liquid aminos because they are gluten-free and regular soy sauce is not.


I always make a large batch on Mondays so my husband and I can enjoy the leftovers for lunch for a couple days.

Sometimes I ‘ll add in eggs but it’s not necessary since it tastes pretty good on its own. My husband even said so which surprised me, coming from a meat eater.


This is one of my favorite dishes to make because of its simplicity. It’s not the absolute healthiest but I think its much healthier than traditional fried rice, while still being enjoyable.

Here is the recipe:


2 cups of  short grain brown rice (1 cup uncooked, 2 cups of water)

1 bell pepper

1/2 an onion

2-3 Tbs. Sesame oil

2-3 Tbs of Gluten Free Tamari sauce

1/2 cup of organic frozen corn

1/2 cup of organic frozen peas


Cook brown rice according to instuctions and refridgerate one day prior to making this recipe.

Heat pan to medium/high temperature add in sesame oil.

Add in onion and bellpepper and saute until softened

Next stir in peas, corn and rice. Once mixed add in tamari sauce and mix some more.

Add pepper to taste

I always taste test as I go so feel free to do the same.

Note: If you prefer quinoa, you can alawys substitute the rice for quinoa and its comes out just as great. I make both.



Penne Pasta Salad 


Have you heard of Banza? Pasta made from chickpeas?

Just a couple of months I ago I was walking around IDEA world fitness convention looking for a snack because I was so hungry in between sessions so I stopped by the Banza booth and was given a little sample of pasta and it did not disappoint. My instant reaction was this is made of garbanzo beans? But it tastes so yummy. I have nothing against garbanzo beans, I just didn’t expect it to taste so good. I’m a big fan of beans, I do love my hummus. And because I’m a vegetarian, beans are a staple in my diet. Continue reading