Mexican Fiesta || Eating When I’m Board Ep. 3

Errbody else is all “pumpkin, pumpkin, pumpkin” but I’m feeling Fiesta! Two week countdown til me and my crew are in Puerto Vallarta . I cannot wait for ocean views, ice cold beer and all the tacos I can eat. To get my squad in the mood, I tossed together this Mostly Mexican board, shook up some margaritas and let the vacation warm up festivities begin!

You can easily assemble this board in true lazy cook style. Most of the items can be store bought, just heat and eat. I did include recipes for a kick ass coconut ceviche, mockamole (not everyone can eat avocados, raise yo’ hand if you have a food allergy) and a spicy quinoa + black beans.

All plant-based, all super yum.

Coconut Ceviche
Prep time
Cook time
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Cuisine: Mexican
Serves: 2-4 servings
  • 2 young (Thai) coconuts
  • Juice of 1-2 limes
  • 2 green onions, chopped
  • ½ small red onion
  • 1 cup grape tomatoes, halved
  • 1 jalapeño, seeded and minced
  • 1 cup jicama, diced
  • 1 cup chopped fresh cilantro
  • 1½ tablespoons olive oil
  • 1 teaspoon Mexican seasoning
  • Maldon salt
  1. Drain coconut water (reserve for a refreshing beverage later) and remove coconut meat. I use aCocoJack type tool.
  2. Slice coconut meat into 1.5 inch strips place in a medium bowl.
  3. Add the green onions, red onions, tomatoes, jicama, jalapeño, cilantro, olive oil, sea salt.
  4. Gently mix to combine.
  5. Refrigerate 1-2 hours to allow flavors to combine.

Quinoa + Black Beans
Prep time
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Cuisine: Mexican
Serves: 2-4 servings
  • 2 cloves garlic, minced
  • ½ sweet yellow onion, diced
  • 2 teaspoons Mexican seasoning
  • 2 Massel chicken-style bouillon cubes
  • ½ cup tricolor quinoa, rinsed
  • 1 can black beans, drained and rinsed
  • 1 cup water
  • 2 tablespoons tomato paste
  • 1 teaspoon olive oil
  • 2 stalks green onions, thin sliced
  1. Sauté onions and garlic in a medium sized sauce pan over medium high heat for 2 minutes.
  2. Add Mexican seasoning, quinoa, tomato paste, water and bouillon to the saucepan.
  3. Cover and bring to a boil.
  4. Reduce heat to medium and cook for 10-15 minutes, or until liquid has been absorbed.
  5. Fluff quinoa with fork. Add black beans.
  6. Garnish with sliced green onions.

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No guac for you? Try this creamy alternative made with edamame and cashews!
Cuisine: Mexican
Serves: 4 servings
  • I cup shelled and cooked edamame
  • ¾cup soaked cashews
  • 3 cloves garlic
  • ½ cup salsa verde
  • Juice of half a lime
  • 1 teaspoon miso paste
  • 2 teaspoons Mexican seasoning
  • ½ cup red onion, minced
  • 1 cup cilantro leaves
  • salt to taste
  1. Place all ingredients in a high speed blender.
  2. Blend on high speed until smooth and creamy.
  3. Add salt to taste.
  4. Refrigerate 1-2 hours to allow flavors to develop.
  5. Garnish with cilantro + lime

Jalapeno Poppers
Prep time
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Total time
Cuisine: Mexican
Serves: 4 servings
  • 8 jalapeños, halved and seeded
  • 1 cup KiteHill cream cheese
  • ½ cup Follow Your Heart Pepper Jack Cheese, sliced into 1 inch shreds
  • 1 sweet yellow onion, sliced thin
  • 1 teaspoon Mexican seasoning
  • 2 cups GF Panko bread crumbs
  • 1 cup plant-based milk
  • ½ cup arrowroot powder or cornstarch
  • 2 teaspoons olive oil
  • 2 cups non-gmo canola oil or your preference for high heat frying oil
  1. Add olive oil and onions to a small pan on medium high heat.
  2. Caramelize the onions, stirring occasionally, about 8-10 minutes.
  3. In a medium bowl, mix cream cheese, pepper jack cheese, Mexican seasoning and caramelized onions.
  4. Stuff jalapeño halves with the cream cheese mixture.
  5. Set up a dredging station: arrowroot power on a plate, plant-based milk in a shallow bowl, and GF panic on a separate plate.
  6. Dredge stuffed jalapeños in arrowroot, dip into plant-based milk, and coat in panko bread crumbs.
  7. Heat frying oil on medium high heat and fry stuffed jalapeños for 2-4 minutes, or until golden brown.
  8. Drain on paper towels and serve immediately.



Organic Bamboo Cutting Board


Organic Tricolor Quinoa

Chipotle Salsa

Nacho Mom’s Vegan Queso ( use this link to save $10 on your first Vitacost order)

Vegan Beef Taquitos

Tofurky Chorizo

Upton’s Chile Lime Jackfruit Carnitas

Kite Hill Cream Cheese

Frontier Mexican Seasoning

Follow Your Heart Pepper Jack Cheese

Forager Vegetable Chips

GF Panko Bread Crumbs

FTC: not sponsored yo. shopping via my affiliate links above supports more great YouTube content on Veggietorials 🙂

Vegan Snack Haul || iHerb

Use Rewards Code TLR434 for $5 off your first iHerb order


Bhuja, Nut Mix

Dang Foods LLC, Toasted Coconut Chips

Eden Foods, Brown Rice Crackers

Edward & Sons, Exotic Rice Toast, Purple Rice & Black Sesame

Edward & Sons, Organic Miso-Cup

Just Tomatoes Etc!, Just Raspberries

Just Tomatoes Etc!, Just Veggies

Made in Nature, Organic Mangos Sweet & Tangy Supersnacks

Madhava Natural Sweeteners, Organic Fancy Hazelnut Coffee Syrup

Peanut Butter & Co., Cinnamon Raisin Swirl

Seapoint Farms, Seaweed Fava Chips

SeaSnax, Chomperz, Crunchy Seaweed Chips, Original

The Ginger People, Gin·Gins, Chewy Ginger Candy


FTC: This video is sponsored by iHerb. I’m super stoked to partner with brands that offer great value, an expansive selection of vegan-friendly products and next level customer service. If a product or service is featured on my channel, I use it in real life and would spend my own money on it.

5 Tips for Cultivating a Calm Weekend + Natural Vitality Giveaway

After a mind rattling week filled with project deadlines, travel planning and interpersonal family discord, I’m ready for a weekend of quiet calm. This is my time to dial it back, bring everything back into focus and prepare myself for the week ahead with more clarity and balance. Here are my top 5 tips on how to cultivate calm.

1. Start the day with a green drink. I can achieve a much deeper state of relaxation if I’m not suffering from digestive issues and bloating. This combination of mint, cucumber, fennel, ginger and apple goes down smooth! Get the green smoothie recipe in the free Calmful Balance eGuide.

2. De-clutter your space. I spend 10 minutes organizing my desk, scanning receipts, and filing away loose ends from the previous week before I hunker down in full weekend chillax mode. Clear space = clear mind

3. Practice Progressive Relaxation. Tense the muscles, one body part at a time, to achieve a state of calm. Inhale, squeeze, exhale, release. Repeat.

4. Aromatherapy. Nothing can transport me from chaos to calm faster than fragrance. Currently, I’m obsessed with lavender essential oil spritzed on my pillows for instant tranquility.

5. Take a magnesium + calcium supplement.  All of my stress manifests itself in the form of a physical cramp or pain. Most commonly, I’d wake up in the middle of the night with restless leg syndrome. To help calm my nerves and relax my muscles, I’ve been taking Natural Vitality Natural Calm plus calcium. Mix 1 teaspoon of the raspberry-lemon flavored vegan, gluten-free drink mix into 8 oz. water. This has been a lifesaver on many sleepless nights. I usually get relief from cramps about 30 minutes after taking Natural Calm.

:: Giveaway Details ::

One winner will be chosen on Feb.20, 2015 to receive a $100 Natural Vitality gift certificate! You must have a US shipping address to be eligible to win. Winner will be contacted via email and will have 48 hrs to claim the prize or an alternate winner will be chosen.

To Enter:

1) Download the Calmful Balance eGuide

2) Leave me a comment letting me know how you create calm in your life.

Good luck! Want more tips to enjoy life with more fun, ease and less stress? The Calmful Balance eGuide is here to help with tips, recipes and reflections on bringing balance to:

Your home
What you eat (5 new recipes!)
How you shop
Helping the planet
Handling stress

We promise we won’t tell you what you’re doing wrong or report on the latest health scares. Instead we offer up inspirational ideas to realistically add some balance to your life.   Download your free Calmful Balance eGuide

Disclaimer: This giveaway is sponsored by Natural Vitality. The opinions in this post are my own.

Eating Smart: Tips from Healthy Vegan Guy

As we continue our #HealthyReboot2015 Instagram challenge, this week we focus on Eating Smart. I invited Healthy Vegan Guy, Vince Lia to share his tips in this guest post.


I love talking about food and making sure we are eating a well-balanced plant-based diet. With vegan food choices gaining popularity and more people learning about its health benefits, we are also seeing an increase of heavily processed vegan food. This has now made it more important than ever for us to be aware of what we are eating and putting into our bodies.

Read more…

100 Best Juices, Smoothies and Healthy Snacks Book Review + Giveaway!

I’m three weeks into the New Year and going strong with my goal to consume more raw, whole foods thanks to the 100 Best Juices, Smoothies and Healthy Snacks cookbook by Emily Von Euw. Emily’s blog This Rawsome Vegan Life and YouTube  channel are two of my favorite resources for beautiful plant-based recipes and healthy living inspiration.

Read more…

Vegan Mandu {Korean Dumplings}

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Red Lentil Coconut Curry Soup

I have a soup muse. My Uncle Jim, aka The Most Interesting Man in the World, was a fan of Chuck Todd’s “White House Soup of the Day” segment on The Daily Rundown. If one of the soups intrigued my uncle, he’d call me up and ask if I had a recipe.  We started with Carrot Dill Soup and Gazapacho over the summer but I was saving this rich, creamy bowl of  Red Lentil Coconut comfort for cozy Fall weather. It’s officially sweater weather here in the PNW, so bust out the soup pots and fire up the burners!

Red Lentil Coconut Curry Soup
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Quick cooking red lentils make this soup perfect for healthy weeknight meals. You get big, rich flavors but it's super easy to whip up.
Serves: 4
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 2 small carrots, chopped
  • 1 cup red lentils, rinsed and drained
  • 1 15oz. can fire roasted diced tomatoes
  • 1 cup coconut milk
  • 2 cups vegetable broth
  • 1 tablespoon ghost curry powder (more to taste)
  • 2 tablespoons Sriracha sauce
  • 1 teaspoon coconut oil
  • salt & pepper
  1. Heat coconut oil in a large pot over med-high heat
  2. Add onions, ginger and garlic, sauté for 1 minute
  3. Add carrots, season with salt & pepper
  4. Add curry powder, stir until fragrant.
  5. Add vegetable broth, stir and scrape any brown bits off the bottom of the pot
  6. Add red lentils. Cover pot and cook on medium heat for 10 minutes
  7. Add diced tomatoes,Sriracha and coconut milk, mix well.
  8. Cover and cook for 20 minutes on medium heat
  9. Taste the soup and adjust seasonings
  10. Blend half of the soup mixture until smooth, return to pot and mix well.
  11. Garnish with chopped cilantro


Evolution of Dance : Vegan Superstar Style

Remember that time I was at ExpoWest? Somehow, I convinced all these awesome Vegan Superstars to have a dance battle…before sundown, with no music, while completely sober. This is what happened.

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You’ve Got Mail: Vegan Cuts Snack Box

 Vegan Cuts Snack Box $19.95

Another snack-tastic delivery for the March 2014 VC Snack Box! My faves were the superfood cereal and (duh) the Ocho dark chocolate coconut. The value and variety make it exciting to tear into each month’s box.

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My Photo Shoot with ZE Photography


Name: Geoff Souder
Vegan since: April 1st, 2011
Gig: Photographer
ZE Photography exists because: I wanted to show the non-vegan world that vegan food consisted of more than grass clippings and wood chips. I figured that if I could show how delicious vegan food is then maybe I could get some people to eat vegan for a meal or two a week.

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