[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!


“Follow your passion with no regrets!” Featuring Artist, Cody Huff.

A meaningless life is a wasted one. People are subject to money and fame, but what about purpose? I rather die knowing I left a lasting impression on a life, than to be known for nothing or a tabloid headline. I knew I was thinking right when an old schoolmate from San Diego, Lewis middle school to be exact, contacted me. From there, the girl power grew, and a common understanding amongst two different worlds collided on one account: following our passions with no regrets.  

Cody Huff is an artist. She inspires me because she doesn’t double think, she just goes! Something we all fall short on. Taking a leap of faith can be scary, but usually in faith, is so rewarding! Here is what the art muse herself had to say in a dialogue with me:

I knew to make 2017 exciting and meaningful I wanted to collaborate with people who were following their passion. I’ve been checking out your boldness on social media and decided to reach out. Also, I wanted to test out a new subject matter, so it was an easy decision to reach out. I’ve been vibe-ing on the phrase ‘no question, no problem’. Which to me means, when you want to do something, don’t over think it and/or talk yourself out of it. Go for it immediately and be comfortable with whatever the outcome is. Don’t let your perfectionist side rule your life by fear of failure. Also, it seems when you go for it with enthusiasm the Universe has your back. -Cody Huff

This is the beautiful artwork she created using the essentials of 2017 and the trendy veggies and tasty eats of today. Check them out below.


We all could use this courage from time to time, so sharing this with my street team is something I’m committed to do. I hope this reaches you and pushes you to go after what you love, and never hesitate to follow your passion. Follow Cody for more amazing artwork and inspiring adventures in life: @codychuff. Have  an amazing day, go do something great!

Rain and Times New Ramen

Blogging keeps me busy, focused, and gives me an outlet to the artistic realm of the world wide web. “Eye on the prize” like my momma says. I’ve always loved writing. Since I could remember I always wrote in a journal and shared my moments vividly. Recently my mom dug up some of my old diaries from elementary school and I couldn’t help but crack up reading them. Talking about the rude boy that keeps pulling my hair in class behind me, or how me and my friends would fight over which spice girl we wanted to be and who the family structure was in our made up playground household. Life seemed so simple because it was.

So what has changed from that little girl with barely any cares or worries. A lot, lol. The world has dimmed the light in a lot of us but it’s not to take over our shine. Simple things like making an easy and simple dinner can sometimes bring the comfort right back to life. Soup’s usually do that for me. They’re warm, flavorful, rich in ingredients and come in so many variations, make for great leftovers and are typically inexpensive.

For this recipe time I decided to go asian style and pay homage to the little orange rectangle bag and silver aluminum square seasoning packet we call, top ramen. This super simple recipe will have you full and back to your (not so simple) life in no time, so good, you might even want to tell your journal all about it, shall we?

Ingredients: (serves 1).

  • Bone in chicken breast (1) 
  • Chives
  • 1 egg
  • Ramen noodles 
  • Cilantro 
  • Corn 
  • Carrots 
  • Sriracha and soy sauce


  1. In a pot bring 6 cups of water to boil with cilantro and a pinch of salt and pepper. 
  2. Drop in your breast to make your broth. Bone in breasts create the most flavor. 
  3. Remove your cooked breast and set to the side to let cool. Then shred the meat off of the bone. 
  4. While the breast is cooling, reduce heat to medium low and drop your noodles and veggies into your broth. Tasting as you go adding more spices, soy sauce, and sriracha for an extra kick. 
  5. Add your chicken back to the soup and start spooning away. Garnish with more cilantro or sesame seeds for added texture. Enjoy! 

Aloha Salmon and Shrimp + Sangria

My friends and family know how much I love to cook and make different dishes pop with seasonings from all over the world. My friend Laura, who recently traveled to the big island of Hawaii, brought me back seafood seasoning and you wouldn’t believe how delicious this simple meal came out!

Take a trip with me as we make Aloha Salmon and Shrimp with healthy quinoa and steamed asparagus. Feeling naughty? Stay tuned for a pineapple watermelon white sangria recipe I made to go with it (featured below). Perfect for a Football Sunday or when you need to get away.


What you’ll need:

  • salmon
  • shrimp
  • Aloha Organic Seafood Seasoning 
  • quinoa
  • asparagus
  • spinach
  • 1-2 green apples
  • shaved carrots
  • pumpkin seeds or chopped walnuts
  • raspberry vinaigrette dressing
  • wood kebab sticks
  • 1 lime



  1. In a mixing bowl toss your sliced green apples, spinach, shaved carrots, seeds/ walnuts with Raspberry Vinaigrette. Set in the fridge or start eating that now. No judging over here.
  2. Speaking of no judging, fill a pitcher with sliced watermelon, pineapples, mint leaves, ice, Pinot Grigio and top it off with Spirte. Stir and let it infuse in the freezer so that it can chill, now onto dinner.
  3. In a small pot heat 1 cup per person of quinoa and double the cups of water to a boil. Simmer and reduce to low heat once the water has evaporated, stirring occasionally.
  4. Pee your shrimp and rub down both your salmon filet and shrimp with fresh lime juice and seasoning.
  5. In a medium sautee pan, drop your salmon with a 1/3 cup of water and cover to steam cook. Don’t be shy to add more seasoning towards the end if some of it has fallen off in the surrounding water. Cook for about 10-13 minutes on medium heat covered making sure there is always water to steam.
  6. While your salmon is cooking, you can stick your shrimp with the kebob skewers to put them in the sautee pan next, same water and covering process as salmon. Shouldn’t take longer than 10 minutes.
  7. In a small pot filled with 2 inches of steaming hot water, drop in your asparagus and a little garlic sea salt and black pepper. steam for no more than 3-5 minutes depending on how much asparagus you have. When finished they should be bright green.
  8. With a 1-cup measuring cup, pack your quinoa and grab a plate to sit it upside down, this is a cool plating technique that serves as a portion control and makes your presentation pretty cool.
  9. Plate your salmon, asparagus and shrimp and enjoy dinner!! img_3320