avocado corn black bean and tomato salad

As everyone knows, your brain cannot function without food, particularly without healthy food. When studying, your mind is on overload and it can be stressful. Studying can last from five minutes to six hours, but keeping your brain energized is key.

I have composed a list of some of my favorite snacks along with some others. All of these are vegan friendly but are great for anyone!

-tea (any calming tea is good, also tea that is used for headaches can help because i get headaches when i work for too long) (my favorite teas are mint, fruit teas, green tea with citrus, cinnamon/vanilla) im not sure exactly what they are called but my therapist always puts different kinds of powders in my tea that have antioxidants or vitamins and theyre like super foods. you can get tons of different ones and you cant really taste them but they can add some extra umph to your health.

-smoothies (one of my favorites)
•1/2 cup black berries
•1/2 cup raspberries
•4-8 strawberries
•two (preferably frozen) bananas
•handful of spinach

-apples with peanut/almond butter

-a fruit burrito (i accidentally made this when there was no food in the house and ive loved it ever since)
•whole wheat tortilla
•butter (i used vegan butter)
•fruits of choice (i use strawberries/bananas)
~spread the butter on the tortilla and heat it up to your liking.
~cut the fruit
~put the fruit in the middle of the tortilla so it fits when you roll it up
~sprinkle cinnamon/sugar and roll it up and youre good to go!

-sweet potato chips

-plantain chips (they taste like fries if you get good ones)

-veggie sandwich (you can get this at subway or make it at home and modify it to your liking)
•bread of choice
•(at home i add avocado or black beans)

-nice cream (basically a frozen smoothie haha)
•frozen fruit of choice
•bananas (mostly the base but not mandatory)
•anything you want to add in flavor wise such as mint extract, vanilla extract, or cacao powder
~literally just blend it and it should be fully blended but a thicker, cold consistency
~if it is not thick enough blend in some ice or freeze it to your desired texture

-blue corn chips

-granola (obviously)

-fruit (if youre lazy like me)

-spinach salad
•toppings of choice (strawberries/pine nuts for me)
•balsamic vinaigrette

-peanut butter/avocado sandwich (its amazing i swear)
•peanut/almond butter
•whole grain bread
~mash up the avocado until it is a creamy consistency
~mix in cinnamon
~spread peanut butter on both slices of bread
~spread the avocado/cinnamon mix on one side and enjoy!

-juice (if you have your own juicer)
•spinach or kale
•apple juice
~make it to your liking but that is my favorite combination of fruits in juice

-Silk Very Vanilla or Chocolate soy milk cartons (little 8oz ones that come in a pack but fill you up if you are just a little hungry or in a hurry and have TONS of calcium and protein) (you can get almond ones too)

-pretzels & peanut butter

-oats/oatmeal with fruit and cinnamon

-quinoa dishes (you can do anything with quinoa/rice/couscous and they are very good for you and fill you up) i personally add vegetable oil with curry and peppers

-Outshine fruit popsicles. made with real fruit juice and are wayyy healthier than other frozen treats (lemon is my favorite)

-trail mix
•any dried fruits/nuts/toppings your little studying heart desires


-ABC company cookies (you can get them at Whole Foods or Smoothie King, theyre huge cookies that are good for you and taste amazing)


Those are just some things I love eating and are somewhat healthy. Some of them require cooking, but others you can just pull out of the fridge! Happy studying! Blessed be! xx.


In the morning, I make myself a tofu scramble or peanut tofu.

Then, here are some (vegan) meal ideas for lunch, dinner & snacks

I always add one of the following proteins (all are vegan) to my buddha bowls:
- Tofu
- Seitan
- Beans
- Lentils
- Chickpeas
- Falafel 
- Tempeh

Buddah bowl 1:

Rice, TVP, squash, roasted potatoes, zucchini, roasted red peppers,  white onion (sauce: tahini + soy sauce + hot sauce +  agave)

Buddah bowl 2:

Quinoa, lentils, sweet potato, red peppers, asparagus, garlic  (sauce: peanut butter, vinegar, agave, soy sauce, water)

Buddah bowl 3:

Barley, olives, red onion, corn, eggplant (sauce: hot sauce, almond  milk, tahini)

Buddah bowl 4: 

Rice noodles, mushrooms, zucchini, eggplant, spinach, onion  (sauce: soy, hot sauce, water, tahini)

Pasta salad:

Corn pasta (cool), avocado cubes, red onion, shredded lettuce,  sundried tomatoes, red pepper (sauce: lemon juice, olive oil,  vinegar, agave, chili paste)

Mexican Quinoa:

Quinoa, olive oil, garlic, jalapeño, veggie broth, black beans, tomatoes, corn, chili flakes, cumin, lime, avocado

Falafel dippers:

Chickpeas, onion, garlic, cumin, parsley, basil, chickpea flour, olive oil (sauce: tahini, lemon juice, olive oil, agave, garlic, salt) 


Coconut potato curry:

potatoes, cashews, cherry tomatoes, tomato paste, cayenne pepper, cumin, garam masala, coconut milk, olive oil, basil

Vegan Roasted Red Pepper Pasta:

corn spaghetti, almond milk, shallots, red pepper, garlic,  olive oil, nutritional year, corn starch, pepper flakes

Potato “fries”:

Yellow potatoes, chill flakes, batter, lettuce (dipping sauce: chili  paste, mashed tomato, water)

Mushroom Polenta:

garlic, polenta, vegan butter, vegetable stock, rosemary,  mushrooms)

Vegan Pizza:

dough: gluten free blend, salt, baking powder, sugar  (coconut), yeast, olive oil  toppings: olives, pelati tomato  sauce, basil, red onion, mushrooms, spinach, zucchini 

Rapini Pasta:

Corn pasta, rapini, broccolini, olive oil, lemon juice, chill flakes

Thai curry noodles

Rice noodles, onion, cherry tomatoes, coconut oil, spinach (sauce:  coconut milk, tomatoes, tofu, soy sauce, ginger, red curry paste, sriracha, garlic, salt, lime juice) 

Spicy peanut butter tofu:

Firm tofu, peanut butter, sriracha, garlic, vegetable stock, green onions, rice vinegar, agave, soy sauce

Veggie burger:
Veggie patty, whole wheat bread, lettuce, tomato, mushrooms, avocado, olives (sauce: mustard or ketchup or vegan mayo or hot sauce)


Pistachio-stuffed dates:

pistacchios, salt, dates, shredded coconut 

Greek salad:

black olives, cucumber, tomato, chickpeas, red onion, bell pepper  (sauce: red wine vinegar, olive oil, oregano)

Rice rolls:

Rice paper, lettuce, onion, mushrooms, peppers (dipping sauce:  tahini, hot sauce, water, chili paste, soy sauce)  

Date balls:

Dates, shredded coconut, raw oats

Apple slices with sauce:

Green apple slices, cinnamon (sauce: soaked dates)

Sweet potato chips

Sweet potatoes, salt, vinegar 

Baba Ghanoush

lentils (beluga), eggplants, pomegranate, parsley, tahini, lemon  juice, salt)

Most recipes can be found on my pinterest /deelsian, or I’ve made them myself! 

I will be updating this list frequently, adding things (probably will add a dessert category).

Things I buy that are pre-made for when I’m lazy! (it happens!)
- Vegan pizza
- Burritos 
- Veggie sushi
- Quinoa salads
- Veggie burgers
- Veggie nuggets
- Vegan hot dogs
- Oreos
- Sorbet frozen yogurt
- Pre-seasoned tofu (terriyaki) 

Meal Planning Week of 5-7-17

A’ight guys, here’s the plan. Gettin’ back on track, no more meltdowns. The cat’s fine! I repeat–the cat is fine! 

Here’s the drill for the new faces! Purchased items are bolded, all others were already in my pantry, fridge, or freezer.

Breakfast: I’m going straight to my basic protein bomb. I’ve experimented a lot with breakfast lately and I’m super thankful for branching out, but the other plans I made this week leave an opening for my tofu and eggs to tick all the right boxes for breakfast. I also have some frozen bananas and “spinach cubes” hanging out in my freezer so I grabbed some frozen cherries and think I’m going to blend that all up with some almond milk and chia seeds to make sure a fresh and fibrous component still starts out the day–I suppose a smoothie.

Lunches: I’m making black bean soup. This was actually the original bulk cooking meal I started doing all the way back in college. If you’re ever asking yourself “how can I make a ridiculous amount of food for about $10?” it’s right here. I never ended up making my soup last week (oops) so I still have stock in the pantry. I had half a yellow onion, garlic, and carrots in the fridge already so I only had to pick up dried black beans, diced tomatoes, bell peppers (green/red), and jalapenos. It will be flavored up with cumin, Mexican oregano, salt, black pepper, apple cider vinegar, and sherry wine.

Dinner: I’m feeling salad. Many great ingredients were on sale and instantly the idea of a Southwest style salad with an avocado dressing and some corn tortilla crumbles popped in my head. I’m using romaine, spinach, and a few tablespoons of cilantro for salad greens. I’m going to pickle some red onions, cucumbers, and poblanos. I’ll marinade some chicken in lime, salt, black pepper, and garlic. Cook that up. Then I’ll finish it off with some red kidney beans and toasted corn tortillas. The dressing will use an avocado, salt, lemon, apple cider vinegar, garlic, and olive oil.

Snacks: Protein shakes and chia seed pudding. My fruit is going into my smoothie. Can you believe I didn’t buy any new bananas?

After coupons and store rewards, my total came out to $57.68

I’ve been on vacation for almost the past month and it feels so good to finally be home and get back into a routine! Dinner tonight was 👌👌 big salad with arugula & spinach mix, fajita style chicken and bell peppers, onion, black beans, corn, tomato, cilantro and avocado.

Instagram - goodhealthgoodvibes

For lunch I had this beautiful salad, that was honestly just a bunch of veggies I had lying around. A bed of chopped kale, roasted corn, black beans, red onion, tomato, artichoke hearts, half an avocado, and some of the no sugar/whole 30 ranch dressing I got this week.

Super tasty, and I haven’t really been craving sugar. But the lack of Diet Coke and sweet sweet aspartame running through my veins has been rough and I’ve had bad caffeine headaches. I’m hoping that those stop soon, and I can keep up drinking mostly water even after these 30 days.

‘Mexicali’ Taco Salad

(Chose your own proportions)

  • Lean meat: ground turkey, or shaved/sliced chicken
  • Mixed greens
  • Corn
  • Sun dried tomatoes
  • Black beans
  • Shredded purple cabbage
  • Avocado, optional

Taco seasoning: chili powder, garlic powder, onion powder, paprika, crushed red pepper flakes, salt + pepper

    Dress you salad with: salsa, sour cream or greek yogurt, or cilantro lime dressing

    Daily Fitness Reminder!

    Believe it or not, I’m actually not that fond of salads. But there is one I will eat all day every day, mostly because it reminds me of my college days.

    Craig’s Burrito Salad


    - tomato, just dice it

    - black beans, kidney beans, they usually come in a can

    - corn kernels, sometimes also in a can

    - little bit of red onion

    - avocado chunks if you’re not looking to buy a house

    -  like a small handful of shredded cheese or grate it if you’re fancy like Hugo Vega (optional)

    - vinaigrette, salad dressing, or if you really wanna get naughty, garlic aioli (my favourite) but don’t go overboard

    Basically, dump it all in a bowl and mix it together. Great for if you’re busy with life.

    Lunch today was a big salad of baby spinach, brown rice, black beans, sweet corn, tomato salsa, avocado, and Trader Joe’s soy chorizo 👅 I had never tried the chorizo before but it’s really yummy! + it’s vegan and gluten free. Not the healthiest product but every once in a while you’ve got to treat yourself ☺️️

    Black Bean and Corn Salad

    This was a real popular salad for lunch at our restaurant Beau Soliel. We used to offer a salad sampler with a choice of three salads.  It is really easy to make.  You could add avocados if in season.

    2              Cans Black Beans

    3              Ears fresh corn, shucked and kernels taken off the cob (I used

                Kahuku Corn) –frozen can be used if fresh is not an option

    ½             Red Onion, finely diced

    1              Medium red bell pepper, diced

    1              Jalapeño, dice (more or less depending on how much heat that you like)

    ½             Cup chopped cilantro

    2              Limes, juiced

    ¼             Cup Extra Virgin Olive Oil

    2              Teaspoons, cumin

                    Salt and Pepper

    Mix all together, refrigerate up to 2 days.


    burrito bowl salad w/cilantro lime dressing

    red onion
    lil tiny tomatoes
    bell peppers
    fresh corn
    fresh cilantro

    chop all that up

    lay it on top of the lettuce/spinach

    add black beans (make sure you rinse em)

    toss with dressing (I just mixed cilantro + lime juice + clove of garlic + olive oil in a food processor and added a bit of salt!)

    Yum yum yum yum yum