Recipe: Mexican Salad Bowls (Chipotle Style)

I am a huge fan of Chipotle burritos and their burrito bowls. So, instead, I decided to make my own burrito bowls at home.


  • White Rice
  • Cilantro
  • Lime
  • Jalapeno Pepper
  • Green Pepper
  • Onion
  • Tomatoes
  • Frozen Corn Kernels
  • Can of Black Beans or Pinto Beans
  • Salt, Pepper, Hot Sauce (optional)

Additional Toppings if You Want:

  • Vegan Sour Cream (I’m a fan of Tofutti)
  • Vegan Shredded Cheddar Cheese
  • Guacamole or Avocado
  1. Cook the white rice as directed with water. Add freshly squeezed lime juice (for each cup of dry white rice, I added about 1/2 – 1 whole lime juice).
  2. After the rice is cooked, add freshly chopped cilantro (add as much as you like). This creates your base, the Cilantro Lime Rice just like Chipotle. You can also do the same with brown rice instead if you’d like.
  3. Julienne the green pepper, onion and tomato (again, as much as you want and julienne means cutting them into thin long strips).
  4. Chop up the jalapeno and add it to a frying pan with the vegetables as well as the corn (again, as much as you want).
  5. Add salt, black pepper and hot sauce if you’d like.
  6. Next, add the beans.
  7. Pour all the vegetables on top of the lime cilantro rice.
  8. Add any toppings from vegan cheese to sour cream to guacamole (which is avocado, onions, a little jalapeno and tomatoes with some lime juice, salt and pepper).
  9. Enjoy!


  • Add a bed of leafy romaine lettuce on the bottom to make it into a salad bowl instead.
  • Put it all into a tortilla wrap to make into a burrito.
  • Make a whole pot full to ensure you have enough for lunch for the whole week!

Also, if you haven’t heard, Chipotle is rolling out tofu in their stores! I love that place more and more every single day.

In addition, if you don’t have it already, they have an app to allow you to order your food before you arrive and have it ready for you. You can also pay through the phone. Skip those lines (especially in NYC, where it can get pretty crazy around lunch time).

Recipe: Lazy One-Person Vegan Pizza

When I say I’m into quick, lazy, low ingredient meals, I meant it. Here is one that I make sometimes if I’m craving pizza (which is rare but hey, it happens sometimes).

Piece of Whole Wheat Bread (or more if you want to make more than one)
Marinara Sauce (I will use pasta sauce of my choice)
Vegan Mozzarella Shredded Cheese (i.e., Daiya, Go Veggie, etc.)

  1. Take the whole wheat bread, toast it lightly in the toaster.
  2. Put it on a piece of foil with some marinara sauce then some “cheese” on top (as much of each to your liking, this is YOUR pizza)
  3. Add any additional toppings you’d want (i.e., eggplant, basil, tomatoes, onions, peppers, mushrooms, more tomatoes, etc.)
  4. Put into the oven until the “cheese” melts
  5. Enjoy! (be careful if it’s too hot … Speaking of hot, here’s Ian Somerhalder eating a pizza …)

Recipe: Brian’s Modified BabyCakes’ Chocolate Chip Cookies

INGREDIENTS: 2/3 cup coconut oil 6 Tablespoons homemade applesauce or store-bought unsweetened applesauce 1 teaspoon salt 2 Tablespoons pure vanilla extract 1 and 1/4 cups evaporate cane juice 2 and 1/4 cups baking flour 1 teaspoon baking soda 1 and 1/2 teaspoons xanthan gum … Continue reading

Recipe: Creamy Avocado Pasta

I win for lazy when it comes to cooking. Mostly because I’m often pressed for time since I work 9-5 and am at the gym every weeknight for an hour to two hours. Then, I come home, shower, eat real fast, care for the guinea pigs, care for my super old Betta fish then clean the apartment or catch up on my DVR only to pass out and rinse/repeat.

Therefore, the recipes I give you are going to be vegan-friendly while not too many ingredients and super simple/fast to make. Also, I would’ve taken a picture of my avocado pasta but … it looked like a glob of mess but was DELICIOUS. Even a non-vegan loved it.


1 Serving of Whole Wheat Pasta (2 oz. uncooked)
1/4 of an Avocado (more if you want)
1/2 a Tomato
1 Small Slice of Lime or Lemon (I prefer lime)
A few sprigs of Cilantro (optional)
1/8 Cup of Chopped Onions (optional)
1/8 Cup of Corn (optional)
Salt & Pepper to Taste
Red Pepper Flakes to Taste (if you want a little kick to it or use a little Jalapeno pepper)


  1. Cook Pasta according to the directions on the box (boil water, add salt to the boiling water, cook pasta).
  2. Take the avocado, cut it into little pieces, smashing it with your fork in a bowl. Then chop up tomatoes and onions into small pieces. You can add more vegetables if you want (I’ve used green and red peppers also).  Chop up the cilantro also.
  3. Drain and add the pasta to the bowl with the avocado. Mix thoroughly to ensure all the pasta is covered in avocado. Add chopped onions, tomatoes, corn, cilantro, lime/lemon juice, salt, pepper, and red pepper flakes as desired and mix also.

There you go, a simple recipe for creamy avocado pasta! Make more or less as needed. Sadly, you cannot reheat this as the avocado will go bad so this is a make it and eat it type of deal. I sometimes will make the pasta ahead of time, add some olive oil into it then store it to reheat then add avocados later.