Recipe Roundup – My Go-To’s

Eating food is one of my favorite things to do. It might be my MOST favorite thing to do. I wake up and go to bed thinking about food. I love to cook it, create new recipes, and find new options that both my husband and I will love. However, without fail, we always end up falling back into the same mixture of meals each week. We sometimes will add in something new, but typically, we stick with what we know works for us. Here’s a compilation of the foods that we typically eat each week.

Disclaimer: I love to cook and I think most of my meals turn out pretty well. With that said, I do not measure anything and I kind of just throw things together and keep throwing things in til it’s right. My directions and ingredients are not very detailed. This is why I’m horrible at baking.

Also, sorry for the lack of pictures. I have found I take HORRIBLE food pictures. I need some help in that department.


Avocado toast with sriracha. This is my absolute favorite thing to eat. I’ll eat it at any time of the day, but I get especially excited when I’m going to have it for breakfast. I love anything with sriracha, and this is no exception. It’s the perfect balance of fat and carbs to make a complete breakfast. We’ll also add sea salt, ground pepper, garlic salt, or red pepper flakes to take up the flavor a little more. Oh and I always butter my toast because I also love butter.

Other breakfast staples include: peanut butter toast, scrambled eggs with kale, egg sandwich, smoothies, and Cheerios if we’re in a rush.


I’m combining lunch and dinner because if I don’t go out for lunch, I usually am eating leftovers from the night before. If I do go out, lunches consist of: veggie bowls for Chipotle or Bibibop, soup/sandwich/salad combo from Panera, or a giant salad from the local grocery store.

When we are cooking, our meals consist of:

Peanut Butter Chickpea Kale 
Ingredients: kale, chickpeas, 1 big scoop pb, whatever veggies you want, veggie broth, spices, sriracha (optional)
Directions: In a big pan pour the veggie broth and scoop of pb and let it melt down. Add in the chickpeas. I like to cook my kale in a microwavable veggie cooker to get it wilted. You could throw in the kale with the chickpeas, veggie broth, and pb mixture though. While that cooks, chop up your veggies while occasionally stirring the pb/chickpeas. Add in veggies and let cook for 5-7 minutes. Add optional spices and sriracha.

Luna Burgers
These are the best. No directions needed. Find them, buy them, cook them, eat them. My fav is the bbq. Image+3

Tempeh Tacos
Ingredients: tempeh, taco shells, veggies, kale, spices, peanut butter sauce (optional)
Directions: Chop up the tempeh into little 1/2″ pieces. Put oil in pan and turn on medium heat. Once hot, add the tempeh and let cook for 5 minutes on each side. Tempeh tends to soak up the oil quickly so you’ll have to add more or continuously stir it around. Add in your veggies and spices, heat up shells. Boom. Dinner served.

Homemade Pizza
This is a fav. And it’s super quick and easy to make.
Ingredients: wheat flour, oil, water, toppings, marinara, cheese, baking powder
Directions: Turn oven on to 450. While that heats up, add 2 cups of flour to a large bowl. Add in 1 teaspoon baking power and a little salt to the mixture. Add 1/2 cup water and 1/4 cup oil to mixture. Start to roll the dough into a ball with your hands. You might need to add more water. Once the dough is ready, spread onto greased baking pan. Cook for 8 minutes. While cooking, chop up toppings. When dough is ready, top it with sauces, toppings, and cheese. Cook til cheese is melted (I like to broil mine for 2 minutes to get it brown).

As you can tell, most of my recipes involve my favorite veggies (onions, red peps, jalepenos, and kale) and my favorite spices (cumin, cayenne, sriracha). What I love about  cooking is that everything can be tailored to your own specific taste. Luckily, my husband and I both love spicy foods, so we tend to make our food that way. Whenever we have guests over, we always take the spice down and notch and keep the sriracha shelved until someone requests it (which usually always happens anyway!)

What are your favorite go to recipes?

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