Spicy Chili and Cornbread

This chili was perfect now that the weather has started cooling down in Berkeley. I made it using black beans, kidney beans, and Trader Joe’s Soyrizo. The soyrizo already has a spicy kick to it, so I didn’t need to spice it much on my own, but if you made this with meat (I think ground turkey would be a good substitute!) that isn’t already spiced, you would want to add some extra flavor when you cook the meat. My only regret was that I bought but forgot to include sweet potato in the chili, although it was still really good without it!   

Spicy Soyrizo Chili

-1 can kidney beans, 1/2 can black beans

-1.5 packages of TJ’s Soyrizo (this is ~2.25 lbs, so if your subbing with meat aim for that)

-1 can fire roasted diced tomatoes

-3/4 cup veggie broth (or chicken if thats your thing)

-1 large sweet potato, cubed ~1/2 in thick

-1/2 sweet onion, chopped

-3 garlic cloves, crushed

-1.5 tsp tumeric

-2 tsp dried oregano
heat olive oil in a large pot over medium high heat, then add in soyrizo, mashing it so it becomes small crumbled pieces. Let that cook until it starts to become fragrant, about 2 minutes, then movie it aside and make room to saute the onion. When the onion becomes translucent, mix it in with the soyrizo, and push that aside to cook the sweet potato. I would give the sweet potato about 4-5 minutes to cook, but I never got to this step so that’s just my guess. Occasionally stir the soyrizo and onion so that it doesn’t become stuck to the bottom of the pot. When the sweet potato cubes have cooked add tumeric & crushed garlic and stir with everything else in the pot. Then add the oregano, tomatoes, beans, and broth. Stir the pot and heat to a low simmer. Let the chili cook covered for 30 minutes (stir occasionally). Taste it and adjust the spices however you need after this time. Simmer for a little bit longer if you added spices, but if you didn’t it should be ready to eat! Enjoy with a side of cornbread (because chili + cornbread = ūüíē)  

Cornbread recipe:

3/4 cup cornmeal

1 1/2 cups almond milk

2 cups whole wheat flour

1 egg

1/2 tbs baking soda

1/3 cup cane sugar

1/2 tsp pink sea salt

1/4 cup olive oil

Preheat oven to 350 degrees. Mix the milk and cornmeal and let it sit for five minutes. Mix the flour, salt, baking soda, and sugar. After 5, combine the cornmeal mixture, with your dry ingredient mixture. Add the egg and olive oil. Combine. Pour this into a greased loaf pan or muffin pan or souffle dishes if you’re like me and that’s all you got. Bake for 30-35 minutes. 


Vegan Enchilada Bake with Tempeh

In preparation for a busy week of lacrosse and school, I made this enchilada bake earlier this week. I loosely followed a recipe from online, but made my own adaptations and it was a total success (especially as leftovers!). Tempeh is a really good source of vegan/vegetarian protein that can be substituted in for meat in plenty of recipes.


-1 package of 3 grain Tempeh (from Trader Joes), crumbled or finely chopped

-2 cups chopped kale leaves

-1 can of black beans

-2/3 cup of corn kernels, (I defrosted frozen ones)

-1/2 small sweet onion, diced

-1 red bell pepper, chopped

-salsa (I used Trader Joes authentica), probably 1/2 cup

– 1/3 cup of cashews, soaked in water for 30 minutes

-1/4 tsp each of garlic powder and chili powder

-enchilada sauce (I used Trader Joe’s brand here too)


combine chopped kale, onion, tempeh, corn and the beans in a bowl. Then mix (i used my nutribullet to do this) chopped red bell pepper, salsa, spices, and cashews (minus the soaking water) to form a sauce. Taste the sauce to make sure it has the right ratio of salsa and spices, then mix it in to the bowl of veggies, beans and tempeh. Once thats all combined, you can put it in a baking dish (pictured below, on the left). Then spread your enchilada sauce over the top of everything. (Right)

IMG_8234IMG_8232Bake this at 350¬ļ for about 20 minutes.

Enjoy !

TIP: this also tasted really good as a dip with tortilla chips


PNW salmon

(Context: Oregon/Pacific Northwest is known for yummy salmon, so now I’m taking advantage of that)

  1. Preheat oven to 475
  2. Put some ghee (also could use butter or vegan butter) on a baking sheet that’s covered in aluminum foil. Sprinkle some salt and pepper on the butter, stick the pan in the oven just until the butter is melted
  3. Sprinkle some salt on the salmon, along with lemon pepper & fresh squeezed lemon.
  4. Bake for 8-12 minutes with a lemon on each piece of salmon
  5. Halfway through add some tarragon and dill on top

I served over some black rice with sautéed mushrooms & corn on the cob

Roasted Veggies and Cauliflower Rice

Cauliflower rice is a pretty new trend in the foodie world, and trust me its worth the hype. Tonight for a quick dinner after class I made cauliflower rice with some roasted butternut squash and carrots, and baby kale. It took under 15 minutes to make because I already had the roasted carrots and butternut squash done and in the fridge (batch cooking #ftw).

IMG_8115          IMG_8117

Roasted Veggies:

I bought pre cut butternut squash at Trader Joes, and the carrots from a local market in Berkeley. I roasted both in the oven with EVOO, himalayan pink sea salt, and pepper until I could stick a fork in them.

Cauliflower Rice:

I took 1/3 of a head of cauliflower, broke it into smaller bits, and put it in a food processor until it resembled rice. easy as that.

Putting the dish together:

-put coconut oil in a pan on medium-low and throw some minced garlic in. let that cook for a minute and then throw in the roasted squash and roasted (chopped) carrots. Let the veggies reheat for 3-5 minutes and then throw in the cauliflower rice. Mix the veggies and rice together in a pan and top with some coconut aminos (or your soy sauce of choice). Let this cook for another few minutes. The last step is to throw a big handful of greens onto one side of the pan (while veggies and rice are on the other side) with a little bit more oil and sauté them until bright green and wilted. Add a little bit of salt and pepper to the pan and mix everything together.


Veggie Veggie Overload

Last night for dinner I made a roasted Brussel sprout, bell pepper, butternut squash, and shaved pear quinoa dish with added chicken… woah… It was amazing. I had some of the leftovers today for lunch without the chicken but with saut√©ed spinach, hummus, and avocado.  



1/2 lb Brussel sprouts (halved)

1/2 bell pepper (diced)

1 tbsp coconut oil

1.5 cups cooked quinoa

1/2 pear (shred with cheese grater)

1/2 avocado

1 tbsp hummus

Handful of spinach


1 tbsp tamari

1 tbsp white wine vinegar

1 tsp honey

2 tsp Dijon mustard 

Set oven to 400 F. Coat Brussel sprouts, bell peppers, and butternut squash with coconut oil. Bake for 40 minutes, flipping halfway. Mix the shredded pear in with the cooked quinoa. Top quinoa with roasted veggies and toss in the vinaigrette. 

Then, I saut√©ed the spinach with a small amount of coconut oil spray. Took the leftover quinoa ^^ from last night and topped it with the hummus and avocado!!! SOOO DELISH 


you know you’re from California when…

Avocados are in every single meal you eat. The first step is admitting you have a problem I guess   

Drove seven hours today, went to the gym, and came home exhausted. Dinner was fast, but quality for sure (this pic doesn’t do it justice)

Momma Murph made the base for this dinner earlier this week and we have been munchin on it since….Combine all the following in a Tupperware and store for a bomb addition to any meal (thanks mommy):

  • Black beans
  • Tomatoes (we used heirloom but it doesn’t matter) 
  • Corn (cut off the cob) 
  • Avocado 
  • Little bit of EVOO (extra virgin olive oil) & some fresh squeezed lime juice 

….my one suggestion would be to add the avocado separately everytime you eat the salad because it gets brown & unappetizing looking real quick 

To make this a dinner we added some rotisserie chicken, quinoa, (EVOO) saut√©ed spinach, and (EVOO + garlic & onion powder) saut√©ed sweet potatoes (not pictured) 

You could also add this to a bed of lettuce, some quesadillas, eat with chips or crackers….the possibilities are endless. 

Took 15 min & was worth every second 

Sea’crets, sea’crets are no fun

Sometimes there is nothing better than a fresh piece of fish. Tonight I was spoiled with a fresh piece of tuna steak caught right from the¬†Atlantic ocean on my Dad’s latest fishing trip.¬†My Dad always says fishing is a team sport, so I figured what better place to feature his fish than on a blog dedicated to being #teamfirst.

I paired the tuna with a baked/grilled sweet potato & sautéed kale with ripe tomatoes for a tasty dinner. This took all of 10 minutes to prepare (since my potato was pre-cooked). Simple.



-Tuna steak (you can buy these frozen!)




-Sweet potato

-Olive oil

-Sesame seeds


1. Rub the tuna steak with extra virgin olive oil on both sides. Sprinkle some coarse black pepper on both sides, and then sprinkle sesame seeds, too. Pat the sesame seeds lightly to make sure they stick.

2. Grill the tuna steak on both sides for about 2 minutes. You don’t want to overcook the fish. Remember it is supposed to be raw inside! #sushigrade

3. Heat some EVOO in a pan on low heat. Add chopped garlic. Let the garlic simmer until lightly golden, and then add the kale. Stir until cooked all of the way through.

4. Chop up some tomatoes to add on top of the kale, and voila.

Remember, sea’crets are only fun when you share with everyone.

#FuelSimply #CWE