4 Bean Vegan Chili


Last week I made some freezer meals for one of my friends who is a new mom. I wanted to make her something hearty, easy to heat up and tasty. The only hitch was she maintains a vegan and gluten-free diet, which made things a little more difficult. After tossing around many (many) different salad ideas I decided to go a different route and make a hearty chili.

The best part is this recipe freezes beautifully and defrosts quickly for an easy dinner. I tripled the recipe and made enough for my friend and two large family-sized servings for my freezer. Curry may seem like an odd spice, but trust me it really works in this recipe!

1 28 ounce can of crushed tomatoes

1 can black beans

1 can garbanzo beans

1 can pinto beans

1 can kidney beans

1 can corn

2 tablespoons garlic

1 red onion

1 green bell pepper

1 red bell pepper

1 tablespoon cumin

½ tablespoon curry

2 teaspoons cayenne pepper


Dice the bell peppers and red onion, sauté with the garlic until soft and fragrant. Mix in the beans, corn and tomatoes and seasoning. Bring to boil and reduce to a simmer, simmer for a few hours on low and enjoy!


Quinoa Salad with Edamame and Feta


I consider myself to be a pretty healthy eater, but I just can’t get into quinoa. I have tried it as a side dish, as a main dish and as a breakfast food. Every time it’s just a disappointing experience. However, with mixed into a salad with a fresh vinaigrette and lots of fresh veggies, quinoa become delicious! For the vinaigrette I used coconut oil and apple cider vinegar, the combination was surprisingly good. If you don’t have coconut oil, olive oil can easily be swapped in instead. I have been eating this all week in my lunch and the longer it sits in the fridge the better the flavors become!


This is a great potluck food because people can easily scoop out at much as they like and it’s a nice healthy option. It’s also gluten-free which is a nice option to serve at a potluck. I like to make a huge batch on Sunday night and portion out enough for my lunch throughout the week.



4 ounces feta cheese

3 cups quinoa, cooked and cooled

2 cups edamame

1 green bell pepper, chopped

1 red bell pepper, chopped

½ cup coconut oil

½ cup apple cider vinegar


Chop all veggies and mix in feta cheese. Once the quinoa has cooled, mix it into the veggies and top with the vinegar and oil mixture. Let it sit 4-6 hours before eating.


Veggie Filled 3 Bean Salad


Spring has finally sprung in Southern California! When the weather starts getting warm I find it’s the perfect time for outdoor picnics and this is a great dish to make ahead for a picnic. We usually pack this in a mason jar for picnics around town. I like to make this one the night before to let all of the flavors mellow a bit. It’s vegan and gluten-free, which means pretty much anyone can enjoy this dish and despite the few ingredients it has an amazing flavor.


High protein beans and fresh veggies make this salad a winner. It’s super healthy without tasting like its super healthy. Beans sometimes get a bad name, but they are a great source of protein and very inexpensive. I always triple rinse beans before I cook them in any recipe, rinsing them will ensure that this salad won’t give anyone tummy trouble. You can serve this as a meal on its own or pair it with a turkey burger to make a very hearty meal.



1 can each of garbanzo beans, black beans and pinto beans. Rinse each can of beans 3 times, or until water runs clear

1 can corn

1 green bell pepper, chopped

1 red bell pepper, chopped

½ red onion, chopped

½ cup rice vinegar

1/3 olive oil

1 tablespoon garlic, minced

Combine vinegar and olive oil and whisk to mix.  In a bowl combine all ingredients, chill overnight