🌶🌶🌶 spicy quesadillas for lunch today. Not quite in keeping with my under 500 cals theme this week but at 546 calories for this entire plate of spicy cheesy joy I think that can be over looked.

I used
Tesco jalapeño free from cheese (37g grated)
2 wholegrain wraps
½ a red onion diced
A generous fork full of kimchi
1 ½ cups baby spinach

Just chop everything finely mix together and dived between the 2 wraps and toast in a non-stick pan.

Family Tortilla Recipe

  • 2 cups flour
  • ¼ cup Crisco vegetable shortening
  • 1 tsp salt
  • 1 tsp baking powder
  • about a cup warm water

Combine flour, salt and baking powder in a large bowl. Make a well, put shortening in the middle of the well and add some of the warm water and combine. I ALWAYS use my hands. Add more water until dough is moist but not sticky. Flour your surface and let the dough rest for 10 minutes.

This would be a great time to get your pan out on the stove and warm it and find a plate or some vessel to hold the fresh tortillas. I usually put the pan on med-high

Cut dough in half and repeat until you have a ball a little larger than a golf ball. (You could actually make them any size you want but you’ll get different size tortillas and varying amounts of tortillas if you do. It’s really up to your discretion) Flour your surface and rolling pin and roll them out.

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Vegan Chicken Fajitas

This was soooo good I highly recommend to recreate this recipe.


For the “Chicken”

  • Pack of tortillias
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp sugar
  • 1 tsp vegetable stock
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp cayenne powder
  • ½ tsp chilli powder
  • 1 tbsp olive oil
  • 2 tsps fresh parsley or cilantro
  • ½ tsp Sriracha sauce
  • ½ tsp ground cumin
  • 10 oz vegan chicken strips (I used garden vegan)
  • juice of half a lime

For the Peppers and Onion

  • 1 red pepper thinly sliced sideways
  • 1 yellow or green pepper thinly sliced sideways
  • pepper to taste
  • 1 yellow onion thinly sliced
  • 2 tbsp olive oil


  1. Mix all the ingredients for the chicken in a bowl and toss the seasonings with your veggie chicken strips. Then set aside for 10 minutes.
  2. Wash your peppers, then slice them as well as the onion. In a large pan heat the olive oil then add your onions, the peppers and the remaining seasonings. Fry for 3-5 minutes on medium heat. 
  3. Once the Peppers and the onions have wilted add the chicken to the pan and cook for another 5-10 minutes. 
  4. Now you are ready to assemble your fajitas. You can add some vegan shredded cheddar cheese, or some salsa or maybe you can even add some vegan sour cream. It’s all customizable and easy to make. Enjoy!

Quick & Easy Turkey Burritos 

Combined ground turkey with a spice blend of paprika (hot and sweet/smoked), chili powder, kosher salt, pepper, cumin, granulated onion, granulated garlic, a little bit of shallots, chipotle peppers in adobo sauce, black beans, onions, and jalapeños. Assembled my burrito with spinach, tomatoes, low-fat cheddar cheese in a jalapeño & cheddar tortilla. warmed in a 390 degree Fahrenheit oven for about 7-9 minutes until warmed through. served with Greek yogurt, an avocado, and salsa. this came together is less than 30 minutes, and it was phenomenal. These are filling and full of good vegetables and spices to keep the flavor on 100.


Homemade Mexican Food 

 I love to make serious Mexican food from scratch. I live and work in Southern California, so there are Mexican restaurants all around. Most of them are awesome. The ones I don’t love as much are maybe not my favorite because their ingredients aren’t the best, like cheap corn products, or questionable meats. So sometimes I like to spend a couple hours making homemade Mexican everything from scratch. Home made Mexican food, using the best quality ingredients, is delicious and easy to do. It’s a little time consuming, but worth the flavor explosion. The Mexican grocery stores around here are cheaper than any other grocery stores, so that’s good too.

The top picture was the other dish I made to possibly submit to the cheesy Chopped competition, taquitos, stuffed with chicken and poblanos, with ancho chili cheese dipping sauce, shredded lettuce, chopped tomatoes and fresh guacamole. It was delicious. My Hubby and I loved every bite. I didn’t use this photo because after I made it, I saw on their inspiration page they suggest taquitos, so I changed my dish to Fried Chicken & Waffles. Thanks to anybody who voted for me. They don’t announce the winner of round 2 until June 27th. Fingers are crossed and all good luck charms in my small jeans pocket. 

The second picture is a chicken and bean tostada I made the next day because I still had a lot of ingredients. This dish has home made restaurant style salsa, avocado crema, and beans and rice. This was also amazingly delicious. Here are some of the basic components I like to make for a Mexican feast. 

For easy Guacamole: mash avocado, mince shallot, squeeze of fresh lime or lemon, chopped cilantro, chopped tomato, s & p. 

For Avocado Crema: Mix plain yogurt or Mexican crema with a few spoonfuls of the Guacamole.

For easy Salsa: Fresh tomatoes (or a can of tomatoes) in a blender, salt & pepper, 1 garlic clove, chopped cilantro, 1 seeded jalapeño or red chili flakes, lemon or lime juice. Blend until blended but still chunky. Add minced onion that you have rinsed in cold water, at the end. The rinsing is so the onion doesn’t take over.

Tomatillo Salsa: Roast hulled tomatillos in the oven, at 400, with a small onion, a jalapeño pepper, and 2 garlic cloves, for about 20 minutes. Blend the cooked ingredients with lemon or lime juice, cilantro, salt and pepper. 

For Easy Taquitos: Roll your favorite cooked ingredients (chicken, potatoes, charred peppers, cheese) in a softened corn tortilla, secure with toothpicks, fry in hot oil for 3 or 4 minutes.

Easy Cheesy Ancho Sauce: 1 tbsp Butter, minced shallot, salt, pepper, 1 tbsp flour, cook until flour cooks, 1-2 min. Add 1 ½ cups chicken stock or Milk, whisk until it thickens. Turn off heat, add 1 cup shredded cheese and 1 tsp Ancho chili powder. yum.

Easy Tostadas: Fry organic Non GMO corn tortillas in hot oil until crisp. Top with refried beans, cooked chicken seasoned with chili powder, cumin and coriander, lettuce,  tomatoes, guac or avocado cream, & salsa.

For easy Mexican Rice: Oil or butter in a pan, add chopped onions, chopped garlic, chopped jalapeño, and rice. Sauté all ingredients together until fragrant. Add chopped tomatoes, s & p, and enough liquid to cook your rice, I think it’s usually 2 c water to 1 c rice.

For easy Refried Beans: The easiest way is buy a can of low fat organic refried beans. You could doctor it up with Ancho chili powder, maybe a little garlic powder, maybe a little cumin, or just heat it up and let the rest of the stuff you made flavor the beans. The slightly harder, but still easy way, is to buy dry beans, wash them, cook in a big pot with several cups of water or chicken stock, cook for a couple or more hours, add salt and seasonings, mash. Add to a baking dish with some cooked rice, top with cheese, bake until the cheese melts. 

Garnishes for me always include shredded lettuce, chopped cilantro, chopped tomatoes, and a fresh squeeze of lemon or lime. Seriously Yum.


I made a list of things to tell you once I announced the book—things I had to keep from you while I worked away in secret. It was a strange period, largely because I was so exhausted, completely depleted by a whole set of things I couldn’t write about. Yet. And so, for the past year, I had to make do with just telling you how tired I was and hoping you wouldn’t judge me. But the whole time I kept a running tally of the delicious and bizarre little tidbits that I wanted to share with you when I finally could. Which is now.

And because everything is better with a plate of waffles and an ice cold glass of milk, I made you some very non-traditional, very delicious jalapeño cheddar waffles rancheros. Because who doesn’t want their confessional lists with a side of brunch? No-one, that’s who.

And so, without further ado, I give you:


  1. I got hives.
  2. I found out my ex—who told me he couldn’t get married for five years—got engaged.
  3. I threw out my back.

Read more and get the recipe here!


Mexican Chilli

- 1 medium onion
- 1 Red capsicum
- 1 large carrot
- 1 clove of garlic
- 1 tsp cumin
- 1 tsp cayenne pepper
- 1 tsp smoked paprika
- 1 tbsp soy sauce
- 2-3 tbsp tomato purée
- 1 (400g) can four bean mix (drained & rinsed)
- 1 (400g) can red kidney beans (drained & rinsed)
- ½ cup of passata
- 1 tin crushed tomatoes
- fresh coriander
- 1 red chilli (finely chopped)

- chop all veggies to similar consistency
- add to the pan onions and garlic and cook for 1-2 mins
- add all of the chopped vegetables and sauté for 3-4 mins
- add tomato purée and spices and stir through
- add rest of ingredients and stir through
- then leave on a gentle simmer for 20-30mins

• Serve with on its own, with rice or in a wrap

Enjoy xx


Quesadilla Bar 

Happy 4th! 

shrimp and spinach, spinach and onion, and cheese quesadillas with homemade peach salsa and guacamole. 

Vegan Tacos Come and get ‘em. Ingredients
  • 1 tsp olive oil
  • 1 summer squash
  • 1 jalapeño
  • 1 tbsp dried crushed coriander powder, crushed red chili powder and bit of salt (combined)
  • 1 lime
  • 1 can of plain black beans, rinsed & drained (or you could soak organic black beans in some mildly salted water overnight and use)
  • 10 small corn tortillas
  • Avocado, sliced
  • Lettuce
  • Tomato, diced
  • Olives
  1. Slice squash and jalapeño
  2. Heat beans in a small pot or microwave.
  3. Heat oil in a pan over medium heat
  4. Add squash and seasoning
  5. Squeeze in juice from ½ of the lime.
  6. Stir gently and remove from heat once squash is tender.
  7. Meanwhile, heat tortillas in a warm pan.
  8. Assemble tacos and slice remaining half of lime for garnish.


Adapted for the Jain diet from


I don’t talk about it a lot, but I have a bone-deep, uber-intense love affair with beans. Black beans in particular. Though I’ll take a bean in many forms, black beans Mexican style are a particularly keen obsession. Once, when I confessed to my friend Kira that I haven’t ever gotten sick of eating beans, she asked if I’d ever really tried. Touché, I said, and proceeded to eat beans almost every night for the next two weeks straight. I never got sick of them. Perhaps I’m Blood Type B(ean)?

The thing is, I find beans to be the perfect food. Musical fruit jokes aside, they’re fiber- and protein-rich, filling, creamy, and feel decadent even when they’re simple. Paired with all my favorite burrito toppings and wrapped up in a Flatout whole grain wrap? BEAN SWOON.

These wraps feature black beans my favorite way: Spiced with chipotle, cumin, and garlic, and paired with creamy chèvre goat cheese. I threw in some crispy cumin shallots fried up in olive oil, fresh avocado, bright cilantro, spicy crema, and jalapeños for an optional extra kick.

Read more and get the recipe here.

Sweet Potato Tacos

I am a fan of #TacoTuesday. I like tacos, I like Tuesdays, so it only makes sense that they fit together. Tacos are fantastic for a vegan dinner because there is so much you can do with them! Black beans or chickpeas, sweet potatoes and corn, salsa and guac galore. My current favorite taco though has to be this sweet potato and black bean one, I promise it won’t disappoint.

This is also a really great recipe to make if you have guests coming over, because you can prepare the sweet potato mixture in advance and lay all the toppings out on the table for a taco bar night!

Makes 4 tacos


  • 4 corn tortillas
  • 1 medium sweet potato
  • 1 tablespoon olive oil
  • ½ taco spice packet
  • ½ cup black beans
  • ½ cup corn (canned or frozen/thawed)
  • 2-3 romaine leaves, shredded
  • 1 avocado, sliced
  • salsa, to taste
  • Go Veggie mexican-style shreds, optional


  1. Dice sweet potato into ½ inch cubes- you don’t want them too thick! Smaller cubes will cook faster and be easier to eat in a taco.
  2. Toss sweet potato cubes with olive oil and ½ of the taco spice packet in a large mixing bowl, then transfer to a baking sheet. Bake at 400 for 30 minutes, shaking the pan half way through.
  3. Remove sweet potatoes, let cool for a few minutes, and then toss in the mixing bowl with the black beans and corn.
  4. Lay a bed of shredded lettuce on your tortillas, then top with the sweet potato, corn and black bean mixture.
  5. Add salsa and Go Veggie mexican-style shreds, if desired, then top with avocado slices.

Note: I like to heat up my corn tortillas on a skillet on the stove right before adding the toppings!