5-Minute Moringa Guacamole

5-Minute Moringa Guacamole

5-Minute Moringa Guacamole

If you think you’ve seen it all, let’s just say you haven’t yet. This superfood guacamole, made with Moringa powder, has a mild earthy taste that enhance the natural avocado flavor. Since taco Tuesday isn’t just about tacos, this recipe will be a great way to elevate your meal.

5-Minute Moringa Guacamole

Yields 3-4 servings


3 Haas avocado, mashed

1-2 garlic cloves, minced

1-1/2 Tbsp. onion, small dice

2 Tbsp. fresh tomato, diced

2 tsp. lime juice

Pinch of Vitacost Himalayan Fine Pink Salt

Pinch of ground pepper

1 Tbsp. Moringa powder


  1. In a bowl, combine the mashed avocado, garlic, onion, tomato, lime juice, salt, pepper, and Moringa powder. Mix until well combined.
  2. Serve with chips, tacos, enchiladas or your choice of food.


Chef’s tip: Top with extra tomato, onion, cilantro or any other toppings you’d like.


Plant-Based Taco Burger

Plant-Based Taco Bureger

Plant-Based Taco Bureger

This taco “burger” topped with avocado, lettuce, tomato, and onion is 100% plant-based and extremely tasty! If you’re in a jam for a quick meal, then I have the perfect thing for you made by @neatfoods. Their original burger mix is delicious and perfect if you’re like me and want to use your own spices. They also have their own Mexican style mix, which is also delicious, if you’re looking for something unique and tasty! Feel free to give this one a go. It’s super easy and something your family or friends will enjoy.

Plant-Based Taco Bureger

Yields 4 patties

Serves 2-4 people


1 pouch Neat Original Mix

1/2 cup filtered water

1/4 cup diced red bell pepper

3 Tbsp. yellow onion, minced

2 Tbsp. yellow corn

2 tsp. Chili powder

1/2 tsp. cumin powder

1/4 tsp. dried oregano

1/4 tsp. smoked paprika

1 garlic clove, minced

Pinch of Vitacost Himalayan Fine Pink Salt

Pinch of ground black pepper


  1. In a mixing bowl, combine the pouch contents with the water and mix accordingly to the directions.
  2. Add red pepper, corn, onion, oregano, chili powder, cumin, smoked paprika, minced garlic, salt and pepper. Mix until well combined and form into 4 patties.
  3. In a skillet on medium-high heat, and about 2 tsp. vegetable broth (or water) for an oil-less approach. Add the patties once hot and cook for 2 to 3 minutes on each side, or until lightly browned.
  4. Place the patties onto toasted buns with avocado, lettuce, tomato, and onion.
  5. Serve immediately


Chef’s tip: Feel free to make a sauce with vegan mayo and sriracha!



Chopped Salad with Homemade Ranch

Chopped Salad

Chopped Salad

Sometimes a big salad paired with homemade ranch is just what we need in life. This plant-based alternative may not have all of the dairy but it sure is not missing out on any flavor. With all of the fresh ingredients, this salad is truly something your entire family will enjoy. Whether you are making this for a lunch or a big family dinner, you can always add your own favorites to make this salad to your liking. Get ready to toss this together because once you taste the flavor this salad packs, you will be craving more with each bite!

Chopped Salad

Yields 2-3 servings


3 hearts of romaine, chopped and diced

1 cup chickpeas, cooked

1 (8 oz.) cherry tomatoes, halved

3 corn on the cob

2 avocado, diced

2-3 Tbsp. hemp seeds

1 cup shredded carrots

Ranch Dressing:

1 cup vegan mayonnaise

1/2 cup vegan sour cream, (optional)

1/4 cup cashew milk

1 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/8 tsp. ground black pepper

1 Tbsp. apple cider vinegar

2 tsp. fresh parsley 

1/2 tsp. fresh dill

1/2 tsp. chives

1-1/2 tsp. lemon juice, freshly squeezed


  1. In your blender, add all of the dressing ingredients (except parsley, dill, and chives) and blend until well mixed. Mix in the herbs and set in the refrigerator to allow the flavors to meld together.
  2. In the mean time, prepare the salad by chopping the lettuce and filling a medium bowl. In segments, add the carrots, avocado, tomatoes, and chickpeas.
  3. Top salad with hemp seed and pour dressing on top when ready to serve.

Chef’s tip: To adjust the thickness, add or remove some cashew milk depending on your preference. 

Southwestern Black Bean Salad

Southwestern Black Bean Salad

Cut the carbs and try this loaded salad for #TacoTuesday today! This salad is filled with fresh fruits and vegetables like red onion, juicy mango and pineapple, cherry tomatoes, and creamy avocados. One bite and you won’t be able to stop! That’s because the reviving taste of the fresh lime juice mixed with the black beans and other flavors will keep you wanting more!

Southwestern Black Bean Salad

Yields 2 servings


16 oz. organic spring mix

1/2 cup black beans

2 Tbsp. hemp seeds

1/3 cup mango salsa

1/8 cup red onion, sliced

1/2 avocado, sliced

1 tsp. fresh cilantro, chopped


1/2 cup avocado oil

1/8 cup agave

1/2 cup lime juice, fresh squeezed

1 tsp, garlic

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. Spicely Organics Ground Black Pepper



  1. On a large plate, place all of the lettuce down in a big layer. Top with cooked black beans, hemp seed, mango salsa, red onion, cilantro, and avocado.


  1. In a small bowl, mix together all dressing ingredients until well combined.
  2. Top salad with dressing and serve with sides of lime wedges.

Chef’s tip: To spice things up, add 1/4 tsp. jalapeño to the dressing,


This extremely simple guacamole will be gone as fast as it takes you to make it! Needing only a few ingredients to make, this Guacamole Recipe is a healthy dip that will leave you totally satisfied. This staple side dish makes its way onto countless tables each day and every taco Tuesday night. I recently was shown the hidden secret of adding a touch of oregano and cinnamon and I couldn’t wait to share it with you!

Yields 4 servings


3 avocado

1/2 tsp. cumin 

1/4 tsp. ground cinnamon 

1/2 tsp. oregano

1 clove of garlic, minced

1/2 tsp. Vitacost Himalayan Pink Salt 

1/4 tsp. Spicely Organics Black Ground Pepper

1 tsp. lime juice, fresh squeezed

Dash of smoked paprika 


  1. To prepare your avocado, slice lengthwise around the entire pit. Remove the halves and with the “butt” of the knife (the back end) smack the pit and make a twist motion with your hand once the knife is sturdy in the seed. Remove pit and toss.
  2. Remove flesh from avocado and place into a bowl. Mash with a fork and add the spices, lime juice, onion and tomato.
  3. Top with smoked paprika and serve.

Chef’s tip: Feel free to add diced onion, tomatoes, or cilantro if you’d like.

Raw Creamy Cucumber Dressing

Let’s be honest- we all know it can be difficult sometimes to get our vegetables in. A few vegetables at diner each evening for our entire life just isn’t enough some times. The beneficial thing about plant-based foods is majority of the time you can use vegetables in their raw nature to produce an amazing product. In this case, a dressing filled with great nourishing vitamins and hydrating properties that will leave your appetite quenched. With this easy recipe, you can take locally bought produce and make an oil free dressing. Bringing to you and your family an explosion in your mouth of fresh cucumber with a hint of lemon and a slight creamy texture from the avocado. 

Yields 4 cups 


1 medium cucumber

1 large lemon, squeezed

I large avocado 

3 stalks celery

1 tsp Vitacost Himalayan Pink Salt- Fine 

1 tsp Spicely Organics Black Peppercorns Tin 

2 cloves garlic 



  1. In blender, combine all ingredients until mixture is thick and creamy. Pour into desired container and allow to chill for 1 hour minimum.
  2. Dressing will last refrigerated for 7 days in an air-tight mason jar or bottle.


Chef’s tip: For added freshness, add 1 Tbsp. fresh dill.