Sweet potato tacos

This recipe is inspired by a local Mexican restaurant. I never would have thought to put sweet potatoes into a taco until I tried it. And let me tell you, it’s delicious. It’s also cheap— sweet potatoes are about 75 cents at the moment. Sweet potatoes are rich in nutrients and good for digestion.


– 2 medium sweet potatoes – 1 can of black beans – 2-4 tortillas – 1 tbs cumin – 1/2 tbs chili powder. – a dash of pink Himalayan salt – a dash of pepper – shredded Colby jack cheese – sour cream – salsa

Directions: – peel and cut sweet potatoes into small 1.5 inch cubes

– pour 1 tbs of oil in a frying pan medium heat and pour the sweet potatoes on the pan.

– cook sweet potatoes for 25 minutes on medium heat. Stir often. Add seasonings, salt and pepper. Make sure potatoes are soft to the bite. Add beans. Stir.

– once mixture is fully cooked, add to soft tortillas and top with cheese, sour cream and salsa.

– enjoy!!! Save leftovers for lunch 🙂 great for salad toppings.

Easy Mushroom Pizzas

OKAY THIS MAY BE MY FAVORITE GO TO WHEN I’M CRAVING PIZZA and don’t want to spend the money on it! This recipe is inspired by “2B Mindset.”


  • 2 Portobello Mushroom Caps
  • Pineapple
  • Green pepper
  • Black Olives
  • Vegan Pepperoni (or regular if you are a meat eater)
  • Mozzarella (fresh or shredded)
  • Pizza Sauce or marinara sauce (try to find one low in sugar <10 g)
  • Any other pizza toppings you enjoy
  • Oregano/Italian seasoning
  • Olive oil


  • Preheat oven to broil or 500 degrees Fahrenheit
  • Wash and dry all produce. Dice pizza toppings
  • Place mushroom caps facing down on pan with parchment paper or tin foil
  • Drizzle oil and sprinkle seasonings over mushroom caps
  • Cook for 5-6 minutes
  • Take pan out of oven and empty mushroom caps (they will have water in them)
  • Pour pizza sauce evenly over both mushroom caps
  • Place cheese and toppings on mushrooms and place back in oven
  • Cook for 10 minutes or until toppings are cooked, not burnt
  • Pull out of oven and enjoy!

Crispy Baked Potatoes with Spicy Mayo

This recipe is inspired by my husband, Quinton. This is one of his favorites and so easy to make! Kudos to him for trying all my creations, especially when we have nothing left in the kitchen and I have to be extra creative.

Instead of giving a bunch of background info, I’m just going to say this is an easy “we have no food left” recipe, especially when you are feeding a hungry person.

Crispy Baked Potatoes with Spicy Mayo Recipe

  • Preheat oven 450 degrees Fahrenheit
  • 2-6 potatoes (depending on how many hungry humans you are feeding)
  • Olive Oil or Avocado Oil or any other type of edible oil
  • Pink Salt
  • Pepper
  • Paprika
  • Chili Powder
  • Cheese
  • Precooked Bacon cut into small pieces (frozen and microwaveable from Costco) Note: if you use uncooked bacon, place it in the oven with the potatoes.
  • Mayo
  • Sriracha
  • Directions:
  • Wash potatoes and cut (all the way through) once down the middle and once across the top to make a cross. Place potatoes on pan and drizzle olive. Sprinkle salt, pepper and seasonings. Place on top rack. Cook on 450 for 20 mins, then lower temperature to 400 and cook for another 23 mins. Pull pan out of oven and sprinkle cheese, bacon pieces, and more salt on the potatoes. Mix 4 tbs mayo, 1 tbs sriracha and a tsp of water in a bowl. Drizzle mixture on top of potatoes and serve!

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