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Happy Cinco De Mayo, Let's Celebrate With Delicious Recipes!

If there is any genre of food that we can’t get enough of, it’s Mexican food!

How do you eat healthy on Cinco de Mayo?

We love any excuse to make Mexican Quinoa Salad, Vegan Queso, Cauliflower Nachos & Margaritas.

Make any of these healthy Cinco De Mayo recipes for your next fiesta!

Mexican Quinoa Salad


  • 1 cup quinoa, uncooked
  • 2 cups water
  • 1 15-oz. can of black beans, rinsed
  • 1 15-oz can sweet corn
  • 1-pint cherry tomatoes halved
  • 1/4 large red onion, minced
  • 2 large avocados, sliced (for serving)


  • 1/3 cup olive oil
  • 1/4 cup chopped cilantro, fresh
  • 1 tablespoon apple cider vinegar
  • 1 lime, juiced (1/4 cup lime juice)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon honey
  • 1/2 teaspoon OMG moringa powder
  • pinch of smoked paprika
  • 1/8 teaspoon salt


  • In a medium saucepan, bring 1 cup of quinoa and 2 cups of water to a boil. Reduce heat to low, cover, and let simmer for 20 minutes or until all water is absorbed.
  • Once quinoa is cooked, place in a large Tupperware and let chill in the refrigerator for 2 hours.
  • Prepare dressing by placing all ingredients into a mason jar. Put cap on and shake until combined.
  • Prepare salad, by mixing together cooked quinoa, black beans, sweet corn, cherry tomatoes, and red onion. Mix until combined. Then, pour on dressing and mix again.


Seriously THE BEST Vegan Queso


  • 1 cup raw cashews, soaked in water overnight and rinsed*
  • 1/2 large red pepper, chopped
  • 1 large carrot, cut into coins
  • 2 cloves garlic, smashed and minced
  • 2 tablespoons shallot, chopped
  • 1 tablespoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 2 teaspoons OMG Turmeric Powder
  • 1/2 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/3 cup nutritional yeast
  • 1/4 teaspoon cayenne pepper
  • 1.5 cups water
  • 2 tablespoons white vinegar
  • 2 teaspoons hot sauce


  • First, place cashews* in a large bowl and completely submerge them with water. Soak cashews overnight or for 12 hours so that they soften. Once softened, drain the water and set aside
  • Preheat the oven to 425ºF.
  • Next, add the pepper, carrot, garlic, and shallot onto a baking sheet and drizzle with olive oil. Season with salt and pepper and toss
  • Place baking sheet in the oven and bake at 425ºF for 25-30 minutes, stirring every 10 minutes to prevent burning.
  • Remove from oven and place veggies in a large food processor or blender. Add the rest of the queso ingredients into the food processor (including the soaked cashews) and blend on high until smooth. Remember to scrape the sides of the food processor frequently as you blend to make sure all ingredients are combined. If the queso is lumpy and thick, add an additional teaspoon of water at a time until queso is smooth.
  • Serve with chips, vegetables, or even over rice or noodles.


One-Pan Cauliflower Nachos


For the Roasted Cauliflower

  • 1 head of cauliflower
  • 2 tablespoons olive oil
  • 1 tablespoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • salt and pepper, to taste

For the Toppings

  • 1/2 cup cheddar cheese
  • 1/2 cup pinto beans, canned
  • 1/4 cup red onion, finely diced
  • 1 jalapeno, sliced
  • fresh cilantro, to taste
  • pico de gallo
  • special sauce: (1/2 cup plain Greek yogurt + 2 tablespoons Hot sauce)


  • Preheat oven to 400ºF and rub a baking sheet with olive oil. Prep cauliflower by cutting the head into fourths. Then, slice into chip-like thin pieces. Place on pan.
  • Drizzle cauliflower with a generous amount of olive oil and then season with garlic powder, chili powder, cumin, salt, and pepper.
  • Bake at 400ºF for 25 minutes.
  • Remove cauliflower and then flip. Add cheddar cheese, pinto beans, red onion, jalapeno, and fresh cilantro.
  • Bake again for 5-10 minutes.
  • Serve with fresh pico de gallo and special sauce!

5-Minute Frozen Margarita Recipe


  • Tequila – our favorite is Conmigo
  • Orange liqueur – triple sec or Cointreau
  • Lime juice – the fresher the better!
  • Agave nectar – for a little sweet
  • Ice


In order to really make this frozen margarita perfect, we recommend using a blender. You want to make sure that you use something that is strong enough to pulverize the ice into a slushy so that you get that classic frozen margarita consistency.

  • Place all of the ingredients into your blender.
  • Blend on high until it’s smooth and has a slushy consistency. Feel free to add more ice as needed.
  • Serve in a salt-rimmed glass with a lime wedge and lime zest for garnish.

Celebrate Cinco De Mayo with friends and family and enjoy these delicious recipes.