quick bite

Cilantro Lime Burrito Bowl

Burrito bowls are so easy to make and are perfect for a quick lunch or dinner.  It's one of those healthy meals that you actually feel full after eating and is ridiculously tasty. I usually just add whatever veggies, rice & beans I have on hand but this combo is one of my favorites! The Cilantro Lime sauce adds a delicious creaminess to the dish and gives it that extra pop of flavor. 


Cilantro Lime Burrito Bowl:

Serving size: 1 

1 cup cooked Brown Rice - If I don't have any cooked rice on hand I use Trader Joe's frozen brown rice, it's quick & easy. 

1/4 cup Black Beans - I warm the entire can (drained) in a sauce pan with a little chili powder, s&p and cumin. Then save the leftovers for a salad or soup later that week. 

1/4 cup cooked Green Lentils- I make my own (directions on the package) and save the leftovers. But if you are in a bind Trader Joe's has delicious precooked lentils. 

1 small ripe Avocado - sliced 

5 Cherry tomatoes- halved 

1/4 cup Arugula 

1 Lime wedge 

1 Tbsp fresh Cilantro- chopped

1 Tbsp Olive oil - drizzle on top 

1/4 tsp Chili powder- sprinkle on top


Cilantro Lime Sauce: 


1 avocado 

1/2 cup fresh Cilantro 

1 - 2 Limes -juiced 

2-3 Tbsp Extra virgin olive oil 

Water to thin 

Dash of salt & peppa

In a food processor or blender, combine all ingredients except olive oil & water. Slowly drizzle in olive oil. Add water 1 Tbsp at a time until it becomes a smooth & creamy sauce. 

To assemble: 

Feel free to add in any extra veggies or whatever you have at home to make it your own! It helps to have your rice & lentils already prepared to make this dish super quick. If you have these items prepped you can whip it up in under 10 mins! 

I like to arrange mine all pretty but you can literally just toss everything in a bowl, drizzle some Cilantro Lime sauce on top and dig in! 

Pairs perfectly with tortilla chips & my Blood Moon Margarita!  

Mediterranean Flatbread


This is an extremely versatile and super simple yet delicious flatbread. You can whip it up for a quick lunch or dinner or even serve as an appetizer. This has become a weekly staple in our house and I love it because you can switch up the flavors and ingredients. My favorite to make has a Mediterranean vibe - toasted naan, a layer of my Simple Homemade Hummus, topped with a layer of smashed avocado, arugula, sliced cherry tomatoes & fresh basil. It's then finished with extra virgin olive oil, balsamic vinegar & hemp hearts. I love all the different textures and bright flavors it provides. The creaminess of the hummus & avocado combined with the crunch of the toasted naan & hemp hearts is just so perfect. Light & fresh but still fills you up!



Serves 1-2

1 piece Naan 

1/4 cup Hummus

1 large or 2 small ripe avocado- smashed

1 cup arugula 

1/2 cup cherry tomatoes, sliced in half

1-2 Tbsp fresh basil, chopped 

1 Tbsp raw shelled hemp seed (hemp hearts)

Drizzle of extra virgin olive oil & balsamic vinegar 




Preheat oven to 400 degrees. 

Prep your toppings and set aside. Place the naan directly on the top of rack and bake until golden brown, about 8-10 minutes. Remove from oven and place onto a cutting board or baking sheet. Using a spatula spread on a layer of hummus and then top with the smashed avocado and spread evenly. Next, add the arugula, sliced cherry tomatoes, fresh basil & hemp hearts. Finish off by adding a healthy drizzle of extra virgin olive oil & balsamic vinegar. Cut into 4 pieces & enjoy! 

The perfect quick bite or dinner in a pinch!