Quinoa Salad

I am a HUGE fan of quinoa. It is such an adaptable ingredient. This salad is super simple and works as a great leftover!


  • 1 cup cooked quinoa
  • ¼ cup fresh corn, cut off the cob
  • ¼ cup cooked black beans
  • ¼ cup red or green bell pepper, chopped
  • ¼ cup chopped red onion
  • 1 lime squeezed
  • Salt and pepper to taste


  1. Cook the quinoa according to the package instructions. (*Cook with vegetable broth for extra flavor)
  2. Meanwhile combine the corn, (I use real corn on the cob but canned is fine) black beans, pepper and red onion in a bowl. Toss to combine
  3. Add the cooked quinoa into the mixture, and add the lime juice and salt and pepper to taste.

Cucumber, Tomato and Onion Salad

I could live on salads like this during the summertime. I love to drink the juice from it! I had this last night for dinner and it is the perfect amount of food- refreshing and delicious!


  • 1 pound cucumbers (about 2 cucumbers), peeled and thinly sliced
  • 1 pint cherry tomatoes, halved
  • 1/2 Vidalia onion, very thinly sliced
  • 2 tablespoons chopped fresh parsley leaves
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper


  1. In a large serving bowl, toss together the cucumbers, cherry tomatoes, onion, parsley, vinegar, olive oil, salt, and pepper, to taste.
  2. Let the salad stand for 10 minutes before serving.

Lentil Veggies

Hey friends! It has been some quite some time since my last blog and for some reason or another I have been inspired to start back up! So this is a go to meal for my man and I- we make it about once a week, mainly because it is so cheap, healthy and easy!


  • 2 cans of organic lentils
  • 1 bag of frozen peppers and onions
  • 2 tablespoons of olive/canola oil
  • 2 tablespoons of veggie paste
  • 1 teaspoon of cumin
  • 1 teaspoon of cayenne pepper
  • 1 teaspoon of garlic powder
  • Salt and pepper to taste


  1. Put olive/canola oil in a skillet over medium heat and add frozen veggies, stir frequently.
  2. Once veggies have started to thaw add veggie paste and stir around so that it “melts.”
  3. Add the lentils and stir.
  4. Add the cumin, garlic powder, cayenne pepper and salt and pepper.
  5. Stir well and let simmer over low heat for about 5-10 minutes to let the flavors combine!

Side note: As far as spices go, I have never been one to actually measure out spices, make sure to continuously taste your food as you go.

Rule of thumb: You can always add more but you can’t take back!