[3:4 Footwear Foodie] adidas Pink Camo NMD’s + Jamaican Jerk Jackfruit, Red Beans & Rice and Brussel Sprouts

Finding the most comfortable shoe in your favorite print in one of your favorite colors is, well, bliss! Like noted in my previous post, adidas and their boost technology is something you have to experience for yourself! Let me tell you, it’s nothing to play with. If you’re able to get your hands on a pair of adidas with BOOST do not, I REPEAT, do not sleep on them! Just like you shouldn’t sleep on this spicy kick-ass vegan recipe! Let’s get to it shall we? 

Ingredients: (serves 4)

  • 3-4 cups of jackfruit (I bought it at Ralphs).
  • 2 cups of white rice 
  • 1 can of red beans 
  • 15-20 Brussel Sprouts 
  • Jamaican Jerk sauce (mild)
  • Plantain chips (for garnish and snacking lol)
  • EVOO 
  • Spices: minced garlic, black pepper, seasoning salt, crushed red pepper, thyme and oregano.


  1. Start by boiling a medium pot of water for your rice. Once boiled, pour in your rice and set to boil.  For every cup of rice you will need 2 cups of water, friendly reminder. 
  2. Cut your Brussel Sprouts in half and toss them in 1 tablespoon EVOO with minced garlic and a pinch of your herbs and seasoning salt and pepper. Set aside to sauté. 
  3. Remove your jack fruit from the package and rub the Jamaican Jerk sauce to it to also sauté with EVOO or bake (make sure oven is preheated to 325 degrees) for no more than 15 min. Once the rice is almost done add your can of strained red beans to finish the side choice. Add in pepper, seasoning salt and crushed red pepper. Reduce your heat down to a simmer and finish off. 
  4. Cook your Brussel Sprouts on medium heat and watch them char and brown a little. Just makes them better tossing them around frequently. Adding in a little water (1/3 cup) to steam away the core of the Brussel helps them soften up in the center. 
  5. Taste everything to make sure the flavor and spice levels are to your liking and begin to plate. Grab your plantain chips and go! Get your tastebuds ready because it’s going to be spicaaay! 

The series is almost over (Sadface)! I just want you to be ready because you know what the say? Save the best for last. Stay tuned! 

[2:4 Footwear Foodie] Adidas x Pharrell NMD’s + Chickpea Curry over Wild Rice

Adidas is not only a brand its a lifestyle. With collabs from all walks of life such as fashion icon Jeremy Scott, soccer superstar Lionel Messi,  tennis legend Stan Smith and SO many others to name, adidas is here to play no games. With its revolution to comfort, using BOOST technology the energy return and comfortability has no comparison. Not only are the shoes comfortable, they come in the best styles and colors, so dope that the style master himself, Pharrell Williams, decided to bless the brand; giving us the Human Race NMD’s! On behalf of his global influence, I decided to go a little international and make a delicious curry recipe the whole fam can enjoy!


Williams, sending a powerful message in turbulent times with this design as a wearable vessel, continues to impose his forceful influence on sneaker culture with this new NMD. Nice Kicks – Darren Griffin

This 4-part series will showcase a favorite shoe of mine and a vegan recipe for lunch or dinner to get you through your day. Did I mention all recipes are of 2 servings or more are all under $15?! Lets dive right in to the recipe shall we?

IMG_0163Chickpea Curry over Wild Rice:



  • 1 can of chickpeas (garbanzo beans)
  • 1 can of coconut milk
  • 2 table spoons of curry powder
  • cilantro
  • wild rice



  1. In a medium pot set 2/3 can of coconut milk to a boil (you may use the remainder later).
  2. Strain your chickpeas and set in the pot to boil
  3. Add in your curry powder (and any other spices or veggies like mushrooms, grilled onions, get creative).
  4. boil your wild rice. remember for every one cup of uncooked rice you will need two cups of water. Just remember the ratio, it’s simple!
  5. Once your rice is done and you can simmer your curry chickpeas and let them cool down a bit before plating. If the chickpeas have become TOO thick, you can always add more coconut milk which is why we left some in the can.
  6. plate and enjoy!


This simple lunch is a comfort meal of rice and beans done up international style. It’s a simple quick recipe but its good when you don’t have time for anything extravagant or just time in general, I understand and thats what I’m here for! Just remember, time doesn’t mean you have to sacrifice flavor, so keep it street and keep it spicy!


[1:4 Footwear Foodie] Toy Story Vans + Vegan Potato Mango Tacos

I love shoes! Just as much as I love food. They can be the pop of color you need to balance a drab jeans and white tee kinda day, when you’re running errands at your laziest. Oh, the essence of adulting is here and knowing that a comfortable pair of shoes and healthy diet is required, means you’re half way there (sigh, I wish life were this simple).

This 4-part series will showcase a favorite shoe of mine and a vegan recipe for lunch or dinner to get you through your day. Did I mention all recipes are of 2 servings or more are all under $15?! Lets dive right in!
toy-story-vans-sneakers-2One of my favorite Van’s collabs was that of Disney + Pixar’s Toy Story. It was one of their most profitable drops and had millennials reaching back in their childhoods and reconnecting with Andy and his crew for an awaited release. The shoes featured here are one of the female exclusive models the Little Bo Peep edition to a family of many toys, I mean, shoes.



The fun theme and lighter pastels are a great addition to spring and since we’re talking toy’s, Mr. Potato Head was also one of my favorites as a child, so I dedicated this recipe to him:

Vegan Potato and Mango Tacos:

[Serves 2ppl @ 3 mini-tacos each.]



  • 5 medium golden potatoes
  • 1 red bell pepper
  • 5 cilantro leaves
  • 1 avocado
  • 4oz mango salsa
  • 1/3 cup EVOO (olive oil)
  • 6 mini taco tortillas
  • spices: 1/2tbsp garlic salt, 1/2tbsp seasoning salt, 1/2tbsp rep pepper flakes, 1tbsp black pepper



  1. Bring water to boil in a medium pot.
  2. Drop in your 5 medium potatoes, cut into fourths, this will allow them to boil faster and make them easier to mash later on. While those are cooking you will chop your red bell pepper into julienne pieces, fajita style.
  3. Once boiled, (make sure not to boil them too hard or they will lose it’s structure that you want for potato texture) drain all the water out and add 1/3 cup of EVOO and 1/3 water, your sliced bell pepper and spices to the pot stirring occasionally.
  4. Using a fork or a masher mix your potatoes almost to a mashed still keeping some chunk pieces of potato. Let simmer. Add spices to taste.
  5. Fry, microwave warm or stovetop heat your tortillas.
  6. cut your fresh avocado and mash on the love to as many tacos you’d like.
  7. Plate and enjoy!