Flower Food + Jalapeño Salmon Tacos

Flower Food is a CBD cooking oil company. As of now they offer Rosemary Garlic Oil and CoCo Loco, a coconut oil blend (MY FAVE). If you’re new to cooking with cannabis, this is a great place to start if you want to enter the realm of greatness.

CBD is all relaxation without intoxication and is one of the most found chemical compounds in the cannabis plant. Unlike the more famous molecule THC, CBD is completely non-psychoactive. So don’t expect to get “high” off of this organic chemical just enjoy the chill vibes one drop at a time.  

About these salmon tacos shall we? 


  • Salmon (skin on)
  • Tortillas
  • Jalapeños 2-3
  • Purple cabbage 
  • Garlic paste (usually sold in a tube).
  • Tomato
  • Spices: red pepper flakes, black salt, fresh ground pepper.
  • Evoo


  1. On a flat grill plan that is preheated, place olive oil and your salmon filet with skin on faced skin side down. Let’s make it crispy. 
  2. On the meat side up, spread garlic paste and spices, and 5-7 drops of GARLIC ROSEMARY CBD OIL, rubbing everything around with a spoon.
  3. Chop your jalapeño slices and add to your pan, let them brown.
  4. 10 min following, flip over your salmon to the meat side down. Let sit for 10-13 min more on medium heat or maybe a little more depending on how thick you Salmon piece is. 
  5. While your salmon is cooking, shred some salmon, and warm you your tortillas. 
  6. You can serve with rice and beans or eat them alone. 
  7. Remove your salmon and strip/ chop your meat into taco size pieces. 
  8. Plate your tortillas, salmon, cabbage and add things like chopped tomatoes, jalapeños, or guacamole to make it bomb-er. 
  9. Enjoy!!! 

To purchase your own CBD Oil from Flower Food that you can add to any food or beverage hit them up on Instagram at @flwrfood and tell them I sent you! 

[4:4 Footwear Foodie] Adidas Yeezy Boost v2 + Portabello & Veggie Yakisoba Stir Fry

The lust to grab a pair. It was fortunate for me to work for the company but you’d think it was just THAT easy. You have no idea! For what it’s worth, yeezy taught me, and by that, I mean this new wavy recipe for my life and let’s not forget that its veganly delicious! Let’s get to the point shall we? 


  • Yakisoba Noodles
  • Pea pods and carrots
  • Green onion 
  • Peanut sauce
  • Soy sauce
  • Minced garlic 
  • Chopped peanuts 
  • 1 Portabello cap (per person)


  1. Mince your garlic and simmer/ steam your pea pods and carrots in 2oz peanut sauce and 4oz of water on medium heat.  
  2. Prepare to drop in a pack of yakisoba noodles. They should come packaged al dente so you’re really adding them towards the end to finish them off. 
  3. Add in your noodles and two table spoons of soy sauce (add more water if you have none left 1-2oz). 
  4. Toss around careful not to break the noodles. Just enough to mix your ingredients. 
  5. Cut your Portabello cap into strips, hold these to the side. 
  6. Remove your stir fry from the pan/ wok. 
  7. Using the same pan or wok, add your mushrooms to get coated with sauce and warm up. This shouldn’t take longer than 3 minutes since the pot was already warm. 
  8. Remove and plate with your stir fry. You can add more garlic, chopped green onions, sesame seeds and crushed peanuts. Have fun with it. 
  9. Enjoy! 

This one is my favorite recipe of the series. I guess this is what they mean when they say: save the best for last. 🙂

Thank you for enjoying the series with me and a huge shoutout to Briana Lopez the beautiful photographer that grasped my vision in seconds. Stay tuned for more series and great recipes! Until next time.