quick recipe

Did someone say tacos?

I have an affinity for Mexican food. It can get heavy or as Chrissy Teigen (John Legend's beautiful and hysterical wife) says, " bloaty mcbloatstown." But man oh man is it good. I like to keep it simple and quick in the kitchen. I am not the girl that likes to patiently stir the risotto but I do appreciate a good home cooked meal so I get creative. I was craving homemade tacos because this hilarious photo kept frequenting my Facebook newsfeed last week.

Guess what? YOU can have both!

Kale Tacos!

Here's what you need

1) Touch of olive oil, salt, pepper, and turmeric

2) Two handfuls of kale and mushrooms

3) 1/2 can of organic black beans

4) Corn tortillas

5) Beet hummus from Trader Joe's or slice some beets up

Cooking time (I so desperately just wanted to write HAMMER TIME)

1) In a pan combine olive oil, salt, pepper, turmeric, kale, mushrooms, and black beans. Sautéed on medium until done. I found it was between 5-7 minutes

2) Heat corn tortillas and spread beet hummus all over one side of them.

3) Place kale combination on top of the beet hummus or corn tortilla and voila it's time to EAT!

They left me feeling like this...

Vegan Cheese Recipe by April Norris

Vegan Cheese Recipe by April Norris

Looking to make the most delicious non-dairy cheese?! You've found it right here in BennerFit with guest blogger April Norris.

Mother's Day Gift Ideas!

Mother's Day Gift Ideas!

Mother's Day Gift Ideas!

Quinoa "Fried Rice"


I've been egg hankering like crazy lately.  Breakfast burritos for dinner, a fried egg on a veggie burger, and I always secretly love me some pad thai with a little bit of egg hiding behind the peanutty noodles. Which leads me to fried rice. PUT AN EGG IN IT! I've been spying on quinoa fried rice recipes for the last few months and finally pieced together my very own combination which was light, fluffy and super flavorful. Enjoy!!




1 cup cooked quinoa (for this I used 2  pre-made packages from Fresh and Easy)

1 1/3 cup of peas & carrots (add any additional veggies you like as well!)

3  green onion shoots (leaving the whites behind, or adding for a stronger flavor)

1 tsp. minced garlic

1/2 tsp. ginger

salt and pepper to liking

1 tbsp. coconut oil

2 tbsp. (and a splash) of soy sauce

3 drops of sesame oil

3 eggs (add more to your eggy liking)

Optional: Add meat, tofu, or veggie patties





If you dont have the pre-made quinoa, visit the Kitchn for the  lowdown on how to cook a cup's worth of this tasty "grain".  (Quinoa is actually a seed posing as a grain. It's playing all of us. Nerd up on your quinoa facts here.) If you are lazy like me, heat up your pre-cooked quinoa so it's rarin' to go!

Crack your eggs into a bowl, add a splash of soy sauce along with 3 drops of sesame oil and beat it! Give a pan a quick spray with (preferably) coconut oil so the eggs don't stick,   and scramble them up.  Set aside, once cooked.

It's a good time to say if you are adding meat, tofu or veggie patties - prep these now!

On high to medium heat, add coconut oil to a pan and stir-fry your veggies (peas and carrots), ginger, garlic, salt, pepper. Once the veggies are cooked, fold in the quinoa, eggs, green onions and any other additions you like (I included some Morning Star Chicken Patties). Add soy sauce to the dish and mix until everything is happily blended, and warm.

Eat it up, nice and hot!







{Thanks to my hubby who helped me take pics while I cooked!}

Introducing - the Eggvocado



Eight years ago I moved to California and my eyes were opened to a lot of things. Some of them were things I possibly could do without: smog, schmoozing, people dressed in costume on any random street corner (we will talk about my disdain and fear of costumers in a later post, no doubt). But there have been many wonderous things that California has brought into my life: land that isn't flat (you'd be surprised how shocking and stunning that is to a girl who grew up  in the flatness of Florida), endless sunny days (seriously, where's the rain?) and to my surprise, the joy of a delicious, perfectly ripened avocado.

Take a step back and study guacamole. It is not an appealing sight to behold. To save you your appetite, I will not outright tell you what it reminds me of, but offer it up to you in rhyme: Preen Heard Schmoop.  (think about it... thiiiink about it....and moving on!) As I have mentioned before, I had a sensitive palette growing up. The main thing that dissuaded me from eating items that I proclaimed to be "nasty" was their texture. Things such as fish, yogurt, and cottage cheese (this one still makes me a little woozy, one day I'll get over it) might as well have been Heard Schmoop in my eyes. Avocado fit into the realm of weird, funky, mushy textures that I could not be bothered with.

So I go 21 years without it. No problem. No one made a big deal of it. Avocados were the least of their worries. I drive across the country, move in with a man who can cook up a storm and one night, over some homemade margaritas - magic happened.

"Just try a bite of guacamole." "Gross." "I made it for you." "Stop it." "You stop it." "I'm not going to eat that." "It's SO GOOD!" "Meh!!" "TRY ITTTTTTT!"

...so I did. And then... there was love. {Or an addiction. Those go hand in hand, right?}

Cut to:  Sydney and I, both on different sides of town this week, pinning away, per usual. {You can follow me on Pinterest here!} I take note of this gorgeous avocado with an egg in the center {via The Fountain Avenue Kitchen}. I write that puppy on down in my "to make" notebook and  not even before I put my pen down did I get a text from Sydney saying, "I'd love to make this avocado I saw on Pinterest."

And so it was! But we wanted to add a twist - kick it up a notch! So we mixed in some tomatoey black bean action and it was heavenly.

Directions & Ingredients - The Eggvacado


{one avocado is more than enough for 1 person}

  • 1 large avocado (the thicker the better)
  • 2 eggs
  • salt & pepper (to your liking)
  • 2 spoonfuls of diced tomato w/ jalapeño (DIY or buy yourself a can of pre-made)
  • 2 spoonfuls of black beans
  • tin foil (for nest creation)



  • Preheat the oven to 350 degrees.
  • Mix your black beans and tomato/jalapeño combo into a bowl together.
  • Slice the avocados in half, removing the pit. Hollow out the centers slightly so you have room for all the other yumminess. {You can use this excess avocado and whip up a quick guac!}


  • With the tin foil, create nests for your avocados so they won't roll around. Place your avocado nests on to a cookie sheet.
  • Spoon the tomato and bean combination into the center of the avocado.

Eggvacado Ingredients

  • Crack an egg open and slowly discard a bit of egg white. Now carefullyyyyy pour the remainder into the avocado.
  • Place into the oven and let cook to your eggy liking. We aren't big fans of runny eggs so we baked ours for about 35 minutes.
  • Eat it while it's hot and fresh!! Add a bit more tomato and black beans on top for an added bonus!

I'll be honest, guys - I think this recipe takes the cake so far on Benner Fit. Sydney and I could not have been more excited by (or full from) from this delicious dish.

The egg and avocado flavor blend reminded me of a baked potato, and the kick from the tomato and jalapeños really spiced it up a bit. I want more... asap!

Hope you enjoy too!