Cocktails 101: Spicy Palomas

Hi all! This past Friday I posted a cocktail on my Instagram stories and got several messages, so I thought I may as well let you know how I made it. It could not be any easier and Ryan and I both thought they were refreshing and delicious (and tasted like a fancy cocktail from a restaurant, remember those?).

We will be making these all summer long (once it finally arrives!) . If you don’t like spice, I would recommend omitting the jalapeños. Try adding in some fruit slices instead – oranges, strawberry, mango, etc. Now is the time to get creative!

Ingredients (for one drink):

  • Tequila (one shot glass full)
  • Lime juice (3/4 of a shot glass)
  • Simple syrup (1-2 tsps)
  • Sliced jalapeños- I used 1-2 slices per drink and they were pretty spicy (I have a moderate- high spice tolerance)
  • Grapefruit LaCroix (1/3 can) – feel free to use any flavor or juice you have on hand!
  • Ice – I used ~4 normal sized cubes

Put your ice in a glass. Add tequila, lime juice and simple syrup. Stir to combine. Add jalapeños and stir again, trying to muddle the jalapeños as you stir. The muddling is not super important because the peppers will impart a lot of flavor naturally. Top off your drink with Grapefruit LaCroix (although I think any flavor would be good). That’s it! Enjoy!


Easy Filling Breakfast Hash

Back with another quick, filling recipe for my readers. This one comes from the “Always Hungry?” book I wrote about in my smoothie post. This recipe is great for breakfast/ brunch but we’ve also had it for lunch and dinner as well! It couldn’t be easier and it’s so filling.

And the recipe is: Black Bean Tofu Hash. To some readers this might sound delicious, to others (like myself), it might sound more like, “ew, beans and tofu?” I too was a skeptic but we’ve had this recipe at least half a dozen times in the last two months and it really is delicious. I had only ever had tofu sparingly in the past, but I’ve been buying it on each grocery trip (or grocery delivery) these days.

I love this recipe because it’s quick, feels hearty, and is inexpensive to boot. Like all great recipes you can easily modify it 😆 and add to it based on what you have in your kitchen.

This is basically all you need!

Let’s get to it! Without further ado, here’s the recipe.


  • 1 block of extra firm tofu (or whatever firmness you prefer) well drained/ pressed*
  • 1 clove of garlic (or more if you are a fellow garlic lover) minced or microplane-d (I think I just made that a verb)
  • 1 tsp olive oil
  • 1 can of black beans drained and rinsed
  • Southwest seasoning (we made our own blend using 1 tbps Chili powder, 1 tsp garlic powder, 1 tsp chipotle, 1 tbsp Cumin, and a dash of salt)
  • Toppings: cheddar cheese, scallions, cilantro, sour cream, taco sauce (go nuts here!)

How to make it:

  • Start by heating the olive oil over medium heat. Add the garlic and stir for about 30 seconds or so. Yum… the smell of garlic and olive oil is just the best.
  • Add the tofu, crumbling it with your fingers as it goes into the pan. It will kind of resemble ground meat at this point. Stir around for another minute.
  • I add about 3/4 of my seasoning at this point, stirring to make sure all the tofu is coated.
  • Dump in the can of black beans and stir. Add the rest of the seasoning.
  • Let the mixture sit over medium heat for 3-5 minutes until the flavors meld together.
  • That’s it. Scoop it into a bowl and enjoy. Yes, you’re literally done except for toppings!
Doesn’t look like much but it’ll taste great!

I love to top this with cilantro (the original recipe calls for adding into the mixture whilst in the pan, but I like the fresher taste of it on top) or scallions. I would also recommend using sour cream or cheese to get in some fat as the rest of the ingredients have no fat, except the tsp of olive oil. You could also add some taco sauce or salsa!

This recipe makes four servings and it keeps really well for next day consumption :). I hope you enjoy this recipe as much as we do! If you haven’t used tofu before #tofubie (tofu + newbie, no, just me?), I think you should give it a chance. It’s a great substitute for meat and takes on the delicious flavors of this dish – the more garlic the better! Honestly I do not think ground chicken or turkey would taste any better in this dish, but if you have those on hand you could substitute as needed and they would work well.

*Editor’s note: I wrapped our tofu in a dish towel and set a pan on top of it for ~20 min to get more liquid out, but I normally don’t have time to do this and just press as much water out as I can with a dish towel or paper towel. The joys of the weekend hours!

Easiest Lunch/ Dinner Recipe

Hello 👋🏻 to all my loyal readers . I have a super easy and delicious “recipe,” (if this can even be categorized as such) to share. Someone I follow on Instagram shared this in their stories (thanks @journeyintolavillelumiere). They did not include many details but it looked delicious so I took mental notes and tried it out for myself! This recipe is full of protein, fiber, and warm flavors – perfect for when there’s still a chill in the air! No pictures because a) I didn’t take any and b) it basically looks like a pile of mush after completion 🤣.

Ingredients (for four servings):

  • 1 can of fire roasted diced tomatoes
  • 2 cans of tuna, drained (standard tuna can side)
  • 1 small/medium yellow onion
  • 1 can cannelini beans
  • 1-2 tbps olive oil
  • 1 tbps Italian Seasoning (like Penzey’s Tuscan Sunset) or more to taste
  • Salt and pepper to taste
  • Spinach (optional for serving)
  • Parmesan cheese (optional for serving)

Step One: Cut up your onion into slivers. There is no rhyme or reason as to how you cut, just small bite size pieces.

Step Two: Heat up the olive oil in a pan (medium heat) and add the onion, stirring occasionally. I cooked the onion about 7-8 minutes allowing it caramelize a bit. The onion should be translucent.

Step Three: Add in the can of diced tomatoes, canellini beans and the cans of tuna fish. If the the tuna is packed super tight break it up with your fingers as you add it in. Stir to combine.

Step Four: Add your seasonings and salt and pepper. Stir to combine. Let the mixture simmer anywhere from 5-10 minutes. Make sure you do a little taste test to see if the spices are right. I actually added some crushed red pepper at this point for a little extra kick!

Step Five: Serve and enjoy! We served on a bed of spinach but you could put this on top of rice, lentils, or pasta! It would also be good with some toasted sourdough or Italian bread. Sprinkle generously with Parmesan 🧀 . I had the leftovers for lunch today and it was just as delicious and filling:

It’s an odd combination that I never would have thought to try, but it’s honestly surprisingly satiating! It is sooo easy (I mean the main ingredients are in cans people, come on) and very healthy and filling.

Editor’s Note: If you don’t like canned tuna, this probably won’t be your jam. I am admittedly not the *biggest* fan of canned tuna but I like a good tuna salad now and again, and found this recipe to be quite yummy! Also, it’s “Always Hungry,” friendly!

Bon Appetit!

The Perfect Smoothie

Happy Sunday friends! After a crazy week, it feels nice to relax.

I am in the midst of reading a book (recommended by my sister) called “Always Hungry?” by Dr. David Ludwig. It provides the science behind why many Americans always feel hungry (hint: sugar and refined carbs, hiding out in places you wouldn’t even realize), and how to overcome this feeling by fueling your body with real, whole foods (including fats 😲). I love that this book dives into the ‘why’ and that it provides it a detailed meal plan with step by step instructions for literally everything you eat!

Ryan and I have been following the recipes in the book for two weeks now, and it’s honestly some of the best food we’ve ever made at home! I haven’t missed refined carbohydrates at all, which is shocking to me. We both feel better overall (much more satiated) and are going to continue with the meal plan. It’s easy to follow when each meal truly feels like a treat.

One of our favorite breakfasts from the book is called the “Power Shake.” It couldn’t be easier and keeps us full from 7am to noon (however I would recommend getting a snack in between). If you’re looking for something simple, filling, and downright decadent, look no further!

Power Shake (serves 1, just double everything for 2 people):

  • 1/2 cup frozen berries
  • 1/3 cup whole milk (or unsweetened almond or coconut milk)
  • 3 tablespoons heavy cream
  • 1 1/2 tablespoons almond or peanut butter
  • 5 (yes 5!) scoops of whey or collagen protein powder (plain, unflavored, and no additives)
  • 1/2 pear (or additional half cup of berries)

Add all these items to your blender and blend! That’s it. I recommend adding the cream at the end to make the shake a little less thick. I also almost always opt for extra berries vs. half a pear just because I love berries. It tastes like a milkshake and it is so delicious.

There’s no need for honey or any sweetener because the berries are so sweet naturally.

For the whey protein, I used unflavored collagen powder from Trader Joe’s. I couldn’t taste it whatsoever.

Would love to hear what you think of this recipe, or if you’ve read the book!