Posted in Recipes

Nacho Soup

I have a great store near me that I enjoy going to for the savings. They may have a lot of different shipments every week on a lot of their items but for me that’s half the fun, then through in a great bargain and now you may understand why it’s one of my favorite stores. So, when I was at this store looking for deals for the items that were on my list, I came across a seven pound can refried beans at a price you’d pay for the small can, I couldn’t pass it up.

The only problem was to use up the can without making my family sick or ready to take over the cooking, or maybe that wouldn’t be too bad, I could use a vacation.

I decided to start off with a soup, so I came up with this soup with hope to take care of half the can but turned out I wasn’t that lucky, but almost and I did come up with tasty soup even my grandson liked.

Nacho Soup:

Prep time 10 minutes Cook time 20 minutes


3 cans of vegetarian refried beans

2 cups of vegan chicken broth or per desired consistency (you may use water and vegan chicken bouillon)

4-5 green onions diced

3-4 cloves of garlic diced

1 cup verde salsa

1/2 cup red salsa

Salt, Black and Red pepper, Cumin, garlic, onion powder per taste

4-5 pieces of vegetarian bacon brown to a nice crisp and broken into pieces

1-2 Tablespoons of olive oils


Avocado cut into bite size pieces

Cherry Tomatoes cut in half


Shredded Cheese

Corn Chips

In a large pot over medium/high heat add olive oil, green onion, garlic and seasonings simmering for a few minutes. Now add red and green salsa simmering for a few more minutes then add beans and broth, turn to a low simmer for about 20 minutes.

While the soup is simmering cut up avocado, cilantro and tomatoes and brown the vegetarian bacon then break up in pieces.

Toppings for soup

Ladle the soup into bowls, add the toppings of your choice, now enjoy!

Posted in Recipes

Sheet Pan Veggie Bowls

I know winter foods can sometimes be less colorful than the beautiful and fresh foods of Summer, but I found part of this recipe on my fitness streaming service (Beachbody) and yes, even with me changing somethings by adding or taking away items it got me thinking of a nice winter Buda bowl. This winter bowl is not only full of color but so very tasty with 15 grams of protein and is loaded with fiber.

Plus, with this being the Monday after the Super Bowl maybe we should call this a superbowl wink wink with winners all around because you get a nice healthy dinner after all the Super Bowl party eating you may have done.

 Sheet pan veggie bowl:

Prep time 20 minutes Cook Time 35


  • 3 medium beets, peeled, sliced
  • 2 small, sweet potatoes, cut into 1-inch cubes
  • 4 tsp. olive oil, divided use
  • ½ tsp. ground cumin, divided use
  • Sea salt and ground black pepper
  • 2 cups Brussels sprouts, cut in half lengthwise
  • ½ medium avocado, cut into chunks
  • 2 Tbsp. fresh lime juice
  • 1 tsp of garlic paste
  • 1 tsp onion powder
  • 2 cups quinoa
  • 2 cups brown rice
  • 2 cups kale spring mix
  • 1 (15-oz.) can chickpeas (garbanzo beans), drained, rinsed
  • ¼ cup sliced almonds
  • ¼ cup sunflower seeds
  • Crumbled goat cheese


  1. Preheat oven to 425º F.
  2. Place beets, sweet potato and Brussels sprouts on a large baking sheet. Drizzle with ½ tsp. oil, salt and pepper (if desired).
  3. Bake for 10 to 15 minutes; stir.
  4. While vegetables are baking make dressing by placing avocado, lime juice, remaining 3 tsp. oil, garlic, onion powder, cumin, and salt in blender (or food processor); cover. Blend until smooth. Set aside.  (If it’s to firm add just a little water)
  5. Evenly divide rice, quinoa between four serving bowls. Evenly top with kale spring mix, chickpeas, roasted vegetables, dressing, almonds, and sunflower seeds and if desired goat cheese, then serve immediately and enjoy.