Chili Mac

So this is recipe can be for those nights  you need a simple recipe that will fill you up and most, if not all people, will enjoy. Chili Mac! And you guessed it… it’s chili, and macaroni noodles. Done!


You can make it one of two ways – buy canned vegan chili, or make a simple chili yourself with kidney beans, diced tomatoes, and spices. Here is the more lazier of the two since this is the recipe I keep on reserve for busy nights, or nights that you don’t feel good.

Note: I use Amy’s canned Chili which has soy. If you know of a soy free canned vegan chili let me know! It’s one of those things I’ll splurge on just because I need something to make in 10 minutes.

Chili Mac

  • Servings: 6-8 servings
  • Print


  • 1 lb. bag of whole wheat macaroni noodles
  • 2 (15oz) cans Vegan Chili – I use Amy’s Medium Chili
  • 1 (14 oz) can diced tomatoes, undrained
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp oregano
  • Salt and pepper to taste
  • Dairy or Vegan Cheese and raw onion to add on top if desired


  1. Cook pasta according to package and set aside.
  2. Pour on top of drained pasta the canned chili, chopped tomatoes, chili powder, cumin, and oregano. Stir, and let warm through on medium-low heat. 5 minutes. Taste and add salt and pepper if desired.
  3. 4. Top with onion and/or cheese if desired.


Genevieve’s Spaghetti Sauce

Here is another family recipe that I want to share with you! My Great-Grandmother, Genevieve’s, recipe for Spaghetti Sauce.


This sauce has some memories in it for me. When my Grandmother was sick and going through chemotherapy it changed the way she tasted things. The only thing that sounded good to her and that she could still taste, was her Mother’s spaghetti sauce. At least once a week we’d have spaghetti.

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Green Chili and Pinto Bean Stew

I loved green chili stew with beef tips and bacon… Oh man! One of the memories I have of it was when James and I were first married. I had come down with a cold, and after a few days I was getting my appetite back and green chili stew is what I wanted. The day I was going to make it, James caught the cold and was miserable. We were so grateful that there was a big enough overlap in our sickness that I had enough energy to make green chili stew in the middle of all of it.


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Shepherd’s Pie

Who doesn’t want gooey savory vegetables topped with potatoes?! Shepherd’s pie is one of those recipes I think about when it’s cold and rainy and you want something to warm you up. You get the best of both worlds – great flavorful vegetable mixture in a red wine/Worchestershire gravy, and then topped with creamy mashed potatoes. Comfort and nutrition never looked better together.


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Flour Tortilla Soup with Chili Tortilla Strips

I don’t know why but ever since trying to be as plant based as possible, I crave Mexican food. Tacos, beans and rice, enchiladas, tortilla soup, quesadillas, nachos, etc. I want it all the time. Mexican always sounds good and at least once a week I’ll have SOMETHING that’s Mexican. It might have to do with my being in Texas and we have an array of Tex-Mex and some authentic Mexican food right in our backyard, but I’ve talked to others and they feel the same way. Mexican food and flavors are something I don’t think I could live without.


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Why I Changed My Diet – 5 Year Anniversary

Hello all! Since it has now been 5 years since I’ve changed my diet to being as plant based as possible, I wanted to share with you why and what lead up to it. Not to mention my pitfalls and temptations, and also a change in my blog coming in April. It might get long, but I’ll try not to add too many details.


I have always had a lot of intolerances and food allergies. I was put on allergy shots when I was in Kindergarten and continued until I was in 5th grade. Along with taking medications, and then constantly getting sinus, ear, chest, and throat infections. It would also effect my eczema, making it worse and painful, drying out my skin, or it would break out more. Allergies and and intolerances also cause emotional symptoms too – being overwhelmed, depression, anxiety, sadness, etc. Along with feeling run-down and exhausted. These were things I always dealt with as a kid. It would get irritating especially when I wasn’t allowed to go outside certain times, or dig into some of the foods I really wanted, but I never felt like I missed out on anything.

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Smoked Spinach and Artichoke Dip

Hello everyone! I wanted to share this lovely recipe featuring Miyoko’s Kitchen cashew cheese. I kept seeing Miyoko’s cashews cheeses in the vegan section in Whole Foods for a few weeks and decided to try it. If you follow my Instagram you saw that I loved their Herb and Garlic cheese and have used it with pasta – which I’m working on a baked pasta recipe with that cheese and will be posting it eventually.


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Aunt Sharon’s Hello Dollies

This is a family recipe I had to share with all of you! I’m sure most of you have had a version of this recipe before, but now it’s veganized and something I had to have on here!

Aunt Sharon was my Great-Aunt. She was always known for having candy and ice cream bars. So anytime we’d go and visit her in Brighton, Michigan, I was a happy camper! Not to mention as she got older and shockingly developed diabetes, she still had just as much candy, cookies, ice cream, and snacks as before – she just got use to hiding about 1/2 of it. She was a dreamer, always cheerful, always caring, and she always made you feel special.


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