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Food Heaven Mini-Update!


Hey lovers! It’s been a hot minute since we’ve been on here. Jess relocated to sunny California, which is sad and exciting at the same damn time. The move has made it really challenging for us to film together, so we’ve been brainstorming other cool ways to keep this thing going *if you have any ideas, comment below!* Make sure you keep in touch via our social media pages *insta, fb, etc*- for now, that will be the best way to keep in touch. Big hugs and kisses

5-Minute Black Bean Spread





This recipe makes for the perfect spread on breads, tortillas, salads, and more. What’s best is that it literally takes less than 5 minutes, and involves minimal ingredients. Enjoy!


  • 1 cup of black beans, cooked
  • 1/2 cup of water
  • 1/4 small onion
  • 4 cloves of garlic
  • Sprinkle of salt


  • Blend all the above ingredients.


Thyme Butternut Squash Soup

  • 2 cups of butternut squash, peeled and cubed
  • 1 cup of coconut milk
  • 1/4 cup of red onions, chopped
  • 1 tablespoon of dried thyme
  • 1 tablespoon of garlic, chopped
  • 1 tablespoon of basil (fresh or dried)
  • Salt and pepper to taste
  • Boil butternut squash for 20-25 minutes (or until tender). Set aside.
  • In a blender, combine all ingredients except salt and pepper. Blend for a smooth consistency.
  • Remove from blender, and in a medium sized pot, cook on low flame for 15-20 minutes.
  • When done cooking, add salt and pepper to taste. Enjoy!

Channa Masala (The Simple Way)




  • 2 cups of chickpeas, cooked
  • 1.5 cups of tomatoes, diced
  • 1/4 cup of water
  • 1/4 cup of onions, chopped
  • 1 tablespoon of ginger, chopped
  • 1 tablespoon of olive oil
  • 1 tablespoon of garlic, chopped
  • 1 tablespoon of curry powder
  • 1 teaspoon of cumin powder
  • 1 teaspoon of red chili powder
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of salt


  • Sauté onions, garlic, tomatoes, and all spices except salt, in a medium sized pot for 5-6 minutes. Allow to cool.
  • Put sautéed ingredients into a blender with 1/4 cup of water, and puree.
  • Put puree back into pot, and pour chickpeas in.
  • Add salt.
  • Cook for 25-30 minutes, under low flame.
  • Enjoy over your favorite grain!



Cute Veggie Shirts Now for Sale!


As the #leafygreencrew, we are now offering the famous Kale & Spinach & Collards & Chard shirts and canvas totes. We’re also selling our cute #collardback tanks and totes. All designs available at our online store.
kale and spinach and collards and chard shirt

ale & Spinach & Collards & Chard shirt

kale and spinach and collards and chard shirt + collard back tanks


Healthy Tropical Tostada Recipe


tropical tortillas small


tropical tortillas 3 small


  • 2 corn tortillas
  • 1/2 cup of chopped romaine lettuce
  • 1/2 cup of black beans
  • 1/2 of chopped mango
  • 1/4 chopped avocado
  • 2 tablespoons of grated cheese
  • juice of 1/2 lime
  • 1 tablespoon of chopped garlic
  • 1 tablespoon of chopped red onion
  • 1 tablespoon of chopped cilantro
  • 1 tablespoon of water
  • 1 teaspoon of chili powder
  • 1 teaspoon of cumin



  • Heat oven at 350F
  • Bake tortillas for about 5 minutes or until crispy
  • Heat water in a small pan, add beans, then spices, then garlic
  • Stir and cook for a few minutes
  • Mash cooked beans with a fork and then spread over both tortillas
  • Add the rest of the ingredients onto both tortillas
  • Enjoy!

tropical tortillas 2 small


small mocha


  • 1.5 to 2 cups of almond milk
  • 1 tablespoon of unsweetened cocoa powder
  • 1 teaspoon of stevia
  • 3(ish) mint leaves
  • ice cube tray and blender
  • Optional: black coffee or espresso shot


  • Freeze almond milk in 8 ice cubes on try
  • Add about 3/4 cup of almond milk to blender along with frozen ice cubes
  • Add stevia and cocoa powder to blender
  • Add optional coffee
  • Blend away until you reach a slushy consistency
  • Enjoy!

10-Minute Pita Pizza Recipe


Food Heaven Top 3 Sandwich Picks


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