Spicy Black Bean Dip

Who’s ready for Super Bowl Sunday? I got the perfect party snack to start off the day with. This black bean dip is healthy and super easy to prepare! It’s a little spicy from the jalapeño but also refreshing from the lime juice. Serve this dip with tortilla chips and a side of fresh veggies such as cucumbers, celery, or carrots. If you happen to have leftovers- no worries- this dip works great spread in a sandwich, on top of a salad, or even eaten alone too!

Yield: roughly 3 cups


  • 1 cup dry black beans, soaked overnight, drained, and rinsed
  • 1/2 teaspoon sea salt
  • 1 bay leaf
  • 1-2 garlic cloves
  • 1 small jalapeño, seeded, about 1 tablespoon roughly chopped
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup fresh lime juice, about 3-4 limes
  • 1/4 teaspoon chili powder
  • pinch of cayenne powder
  • 1-2 tablespoons filtered water
  • salt + pepper, to taste
  • 1 tablespoon chopped fresh cilantro



  1. Add beans to a medium sized pot with sea salt and bay leaf. Add enough water to cover beans by 1-2 inches. Bring to a boil and simmer for about 50-60 minutes or until tender.
  2. Strain and discard bay leaf. Add beans to a food processor.
  3. Add garlic, chopped jalapeño, olive oil, lime juice, chili powder, and cayenne powder. Process until smooth.
  4. Add 1 tablespoon of water at a time until desired consistency. Season with salt and pepper.
  5. Transfer mixture to a bowl and stir in cilantro.
  6. Serve and enjoy!


black bean dip 3

Spicy Mexican Quinoa Salad

I love recipes that contain a variety of ingredients that you can just throw together into a bowl and ends up tasting delicious. Well, this is one of them. This spicy dish can be served as a side or a main dish. It is the perfect recipe for your next Meatless Monday!

Quinoa is a complete protein and a good source of fiber, calcium, and omega 3’s! All amazing nutrients that are essential for a healthy diet.

If you are not a big fan of spiciness- omit the chopped jalapeño 



  • 1 cup quinoa
  • 1 cup bone broth (or low sodium vegetable broth)
  • 1/2 cup filtered water
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1 bell pepper (any color)
  • 1/2 small onion
  • 1 corn on the cob
  • 1 jalapeño- optional
  • 1 tablespoon of olive oil
  • 1/2 cup grape tomatoes
  • 1 can of black beans (drained and rinsed)
  • 2 limes (juiced)
  • cilantro- about 1 tablespoon chopped


  1. Place quinoa, broth, water, cumin, and chili powder into a pot. Stir and bring to a boil.
  2. While you’re waiting, chop bell pepper, onion, and jalapeño. Slice tomatoes in halves and cut kernels off of the cob.
  3. Once quinoa is brought to a boil, turn heat down to low and let it simmer until all liquid has been absorbed.
  4. In the meantime, sauté bell pepper, onion, jalapeño (if using), and corn in olive oil. Add salt and pepper to taste. Cook until veggies look translucent- about 5 minutes.
  5. Once quinoa has absorbed all liquid, pour into a large bowl. Add all veggies, beans, lime juice, and cilantro to the bowl. Mix well using a spoon.
  6. Serve warm or chilled.
  7. Enjoy!

mexican quinoa salad