You may have noticed that I love Mexican flavoring, I adore cumin and chili powder and I love the heat that cayenne gives off. I can't get enough avocados or salsa for that matter so when I was thinking about what I would eat for dinner this morning - yes I think about it in the morning, I decided I wanted tacos!

Tacos can be the perfect food, filled to the brim with tomatoes, onions, lettuce and any variety of filling that you want. As I had a bag of red lentils sitting in the pantry for weeks I decided to experiment with them. I think lentils are great, especially sprouted when they are sweet and crunchy. I saw these split red lentils in the store and had to try them as I had only had the brown and green varieties. I consulted with a few friends, did a little googling and found out that they are mostly used in curries so essentially I made a curry with my lentils just using Mexican seasoning. The lentils are super tasty and the great part is that any leftovers can be used in a salad, as a sandwich filling, or just eaten plain!

These tacos were put together in 20 minutes and of course you can add whatever toppings that you would like. I went with a cabbage wrap as its crunchy and adds a little extra nutrition to your meal. I hope that you enjoy!

Vegan Split Red Lentil Tacos in Cabbage Wraps

2 tbs Olive Oil

1 Onion, Diced

3 Cloves Garlic, diced

1 cup Lentils

2 tbs Chili Powder

2 tbs Cumin

1 tbs Paprika

2 tsp Cayenne Powder

1/2 tsp Pink Himalayan Sea Salt

2 cups Water

Cabbage Leaves for Shells

Salsa, Chopped Tomatoes, Avocado and Spinach for topping

Heat the olive oil in a large saute pan. Add the chopped onion and cook until softened over medium high heat, about 5 minutes. Add the garlic, spices, and lentils, stirring to evenly coat and cooking for 1 minute until the spices are fragrant. Add the water and bring to a boil. Lower the heat and simmer for 15 minutes or until the lentils are cooked. Add more water if need be.

Taking the cabbage leaves, cut out the hard core, load them with the lentils and toppings. Enjoy and healthy eating!

I just spent an amazing weekend in Vermont with some of my very best lady friends. It is always an amazing feeling to spend time with those that you love, the ease in which you communicate and the instantaneous closeness that falls over you, even when you haven't seen one another in a long time. It makes me miss my college days when we were only a step away from one another instead of plane trips and car rides.

When we get together we don't skimp on fun, food, or drinks and although I follow an alkaline lifestyle, I still indulge in the richness of the experience and usually wind up eating way too much! When i come home it takes a little bit of an easing in process to get back on track.

Today I worked out and then decided to start that so called easing in process by creating a simple dish that is big on flavor but also light and fresh. Eggplant is a filling vegetable with a dense texture, when it is grilled it takes on a smoky flavor that is just right paired with the peppery quality of arugula, juicy tomatoes, and creamy fresh mozzarella.

In honor of the easing in process, a little dessert seemed in order. After a weekend filled with indulgence we sometimes feel that we need to jump right back in to our diets but in reality I like to slide back into healthy eating so that I do not ever feel deprived. Grilled pineapple is amazing on its own and with the addition of a little vanilla bean gelato it was divine. I hope that you enjoy!

Grilled Eggplant with Tomato, Mozzarella and Lemon Arugula

2 Eggplants, sliced into rounds

1/2 tsp Garlic Powder

1/2 tsp Pink Himalaya Sea Salt

2 tbs Olive Oil

2 Tomatoes, Sliced

Fresh Mozzarella, Sliced

1 cup Arugula

1/2 of a lemon, juiced

Dried basil for garnish

Pre heat your grill of a grill pan. Slice the eggplant and toss with the olive oil, garlic powder, and salt. Arrange in the grill pan, grilling each side for about 5 minutes or until the eggplant is soft throughout.

Meanwhile, slice the tomato and mozzarella and place to the side. Take the arugula, toss with a drizzle of olive oil, a dash of sea salt, and the juice from half of a lemon.

Plate: Place the arugula on a plate. Top with one slice of eggplant, a slice of tomato, a slice of mozzarella, a little arugula and a second slice of eggplant. Drizzle with olive oil and a little dried basil and enjoy!

Grilled Pineapple with Vanilla Bean Gelato, Sliced Almonds and Coconut

For dessert, using your grill pan or grill, grill a few circular slices of pineapple to bring out the sweetness. Top with a scoop of gelato, ice cream, or yogurt and top with sliced almonds and coconut. Enjoy and healthy eating!