Posted in Recipes


Thanks to the weather not knowing if it is Spring or Winter, I am once again able to enjoy a nice bowl of chili before the warm days of Summer. Not only is this high on the clean protein scale but tasty too. I was planning out my meal plans for my health and wellness challenge group I lead and needed healthy recipes but was coming up blank, so I decided to search the Beachbody recipes they offer on their site and found this one, sort of.

I changed it up a little by adding a few things and removing others but all in all I was glad that I was inspired to make a great chili.

cubed tofu with all water removed

Tofu Chili

Serves 4-5, prep 10 minutes, cook time 30 minutes

1 Tbsp. olive oil

1 cup chopped onion

1 cup chopped bell pepper or 5 small, sweet peppers

4 cloves garlic, finely chopped

1 extra-firm organic tofu, drained, cubed

1 small can of tomato puree

1 can black beans, drained, rinsed

1 small can dice green chilies

1 cup vegan chicken broth (1 cup of water with 2 tsp of broth base)

The following seasoning per taste, red chili powder, cumin, smoky paprika, cayenne pepper, sea salt, black pepper

  1. Heat a large pot over medium heat; add oil and heat until fragrant.
  2. Add onion, bell pepper, and garlic and cook, stirring frequently, until onion
    is translucent, approximately 3 to 5 minutes.
  3. Add tofu, chili powder, cumin, paprika, salt, cayenne pepper, black pepper,
    and allspice. Turn heat to medium-high and cook until tofu is lightly
    browned and spices smell toasty, about 2 to 3 minutes.
  4. Add tomato puree, beans, green chilies. Bring to a
    simmer and cook for 30 minutes, or until slightly reduced and thickened.
  5. Divide evenly among four serving bowls.
  6. Serve immediately, or store refrigerated in an airtight container for up
    to 5 days,

This is a spicy recipe. To make it less spicy cut the cayenne pepper in half or leave it out.

Posted in Recipes

Peppermint Black Bean Brownies

This is a great recipe to try when you want a delicious, sweet snack but also needing to stay in the nutritious lines. Baking with black beans may sound like a bad thing and a little extreme but they have a mild flavor and are extremely rich, creamy and full of protein plus when you use pure essential oils like Peppermint, Wild Orange, Cinnamon or Lavender you really boost the flavor of the brownie, not to mention you get some great benefits of the essential oil.

I use essential oils daily, take classes and read all I can on how to use them safely, so when I was on doTerra’s site shopping and learning about some issues close to my heart (women’s health) I found this great recipe on their site and thought to share it. This is similar to the black bean cake I have made (also shared on this blog) so I couldn’t wait to try it!


1 (15 ounce) can black beans, drained and rinsed

2 large eggs

¼ cup cocoa powder

⅔ cup honey

⅓ cup coconut oil

½ teaspoon baking powder

Pinch of salt

2–4 drops Peppermint oil less is more with pure essential oils, a little goes a really long way!

¾ cup chocolate chips, divided or depending on the essential oil you put in you can try PeanutButter or white chocolate chips.


  1. Preheat oven to 350° F.
  2. Place all ingredients, except for chocolate chips, in blender or food processor and blend until smooth.
  3. Pour batter into large bowl and stir in ½ cup chocolate chips.
  4. Pour into greased 8×8-inch pan and top with ¼ cup chocolate chips.
  5. Bake 30–35 minutes or until toothpick comes out clean.