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Buffalo Chickpea Bowl

visual of finished product

How this bowl came to be

Why are chickpeas so awesome? Answer: Because they’re full of protein, fiber, and are oh so versatile. That being said, I now eat this buffalo chickpea bowl on a weekly basis, which is funny considering back in the day I couldn’t understand for the life of me how people could enjoy spicy food. The thought of someone willingly eating food that was going to knowingly burn their mouth never made sense to me. Well, those days are long gone and now I can’t get enough of the heat! So much that I practically put hot sauce on everything I make. Just recently my spicy craving went haywire, I didn’t want a meal drizzled with hot sauce, I wanted the hot sauce to be the main event. Which is why I whipped up this delicious buffalo chickpea bowl, another plus aside from the spice? It’s jam packed with plant based protein and a whole lot of flavor.

A unique ingredient featured in this recipe

Now, there’s something unique about this recipe. I’ve inquired an ingredient that some of you may not know about, but it can most likely be found in your local supermarket . That ingredient is black rice, aka “the forbidden rice”. People were asking me why I chose to use black rice instead of white or brown. Simply put, black rice is a hidden gem when it comes to ancient grains due to the fact that it contains more antioxidants than a bowl of berries and has more fiber/protein than red, brown, or white rice. In fact, some studies have even found it to reduce high blood pressure and cancer.


-1 can of chickpeas
-1 onion
-coconut oil
-3-4tbsp hot sauce
-black rice
-thinly sliced red cabbage
-1/2 avocado
-nutritional yeast
-cashew yogurt to drizzle

-while rice is cooking proceed to following steps
-chop onion
-add coconut oil and onion to pan, sauté until onions start to become transparent
-strain chickpeas and add to pan
-add hot sauce
-add salt to your liking
-transfer rice, buffalo chickpeas, and red cabbage to serving bowl
-top with mashed avocado, yogurt drizzle, and nutritional yeast

Note: I use the cashew yogurt to avoid dairy.  If you’re not avoiding dairy then opt out for sour cream. *squeeze of lemon or lime ads a nice touch*

Veggie Teriyaki Lo Mein


The healthy Chinese food alternative

This veggie teriyaki lo mein is weirdly good and will leave you satisfied. Let’s face it, sometimes you just need a night in with some Chinese food and a glass of wine. Chinese food is delicious but the aftermath for my stomach…not so much. Not to mention the alarmingly high levels of sodium, msg, and grease definitely don’t make the cut when it comes to the “eat good, feel good” dietary quota. That’s why on a rainy Wednesday night I created this super simple recipe with whatever I had lying around the kitchen. This veggie teriyaki lo mein is now a personal favorite of mine that satisfies my tastebuds and tummy.

*PERK ALERT: this recipe can easily be made on a two burner stove top!


– 2 rice noodle cakes (I use Lotus Foods, BrownRice Ramen )
– 2 tbsp coconut oil
– head of broccoli
– 1 bell pepper
– 1 yellow onion
– 2 carrots
– fresh ear of corn, or 1/3 cup frozen corn (optional)
– 2-3 tbsp teriyaki sauce
– 2 tsp garlic powder
-scallions & sesame seeds for topping

– cut the broccoli head into bite sized pieces
– slice the pepper into small sticks, then cut in half
– cut the onion in medium-thin slices
– cut carrot into rounds
– prepare a small pot of water, bring to a boil while continuing following steps
– add 1 tbsp of coconut oil to pan on low heat
– add the vegetables, turn to medium heat
– sauté for about 5min
– add teriyaki sauce (or teriyaki substitute)
– add garlic powder
– sauté for another 3min or until veggies are cooked to your liking (I like mine with some crunch to it)
– turn heat to low
– place two rice noodle cakes in boiling water
-once cakes begin to separate (About 1-2min), immediately transfer onto veggies in pan (this lets them stay more on the solid side and not turn into mush)
– mix well
– serve topped with sesame seeds and chives

Note: The corn is optional, I had a fresh ear that I didn’t want to go to waste so I threw it in and wasn’t upset about it, it adds a slight sweetness. You can also add mushrooms to the mix. I wanted to try and keep chopping to a minimum. Also, add nutritional yeast if you’re lacking those B vitamins in your life!

Delicious Vegan Protein Oatmeal


This easy vegan protein oatmeal is a go to staple in my life. It’s a morning bowl of goodness packed with plant protein and you most likely have majority of the ingredients on deck already. This recipe is so delicious that my friends who don’t like oatmeal literally lick the bowl clean. If you’re living the nomadic van life, oatmeal is an easy, heart healthy, one pot breakfast that anyone can enjoy, and being that this one is fully plant based, the main ingredients are non perishable, so they don’t claim real estate in your frugal fridge space.

Protein Packed Oatmeal
– 1 cup flax milk (any milk preference or water)
– 1 palm full of broken walnuts and vegan chocolate chips (optional)
– 1 banana mashed (on the ripe side)
– 1 1/2 tbsp of peanut butter (I use Justins classic peanut butter )
– 2tsp cinnamon
– 1 tbsp agave or maple syrup
– hemp seeds, ground flax, shredded coconut (toppings)
– strawberries, blueberries (toppings)

– In small-medium pot, add milk and let come to a simmer
– mix in oats and let simmer for 2 minutes
– lower heat and mix in banana
– mix in peanut butter
– mix in walnuts and chocolate chips
– mix in cinnamon, agave/maple syrup
– mix well, transfer to bowl
– top with cut up fruit, hemp, flax, and coconut
– drizzle with a little more agave and enjoy
*serves 1-2*

Note: You may need to add a little more milk as you go since the consistency will start to over thicken if heated for too long. You can mix the fruit in as well, i just like mine on top. I sometimes top with goji berries if i have them on deck.