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Welcome to I'm here to show you that eating out in OKC as a vegetarian, as well as cooking vegetarian food wherever you are, is much easier and more satisfying than you may think.


Spicy Egg Salad Lettuce Wraps with Black-Eyed Pea Relish

Spicy Egg Salad Lettuce Wraps with Black-Eyed Pea Relish

Carb cutting is an ugly business. Substituting comforting spaghetti for something like zucchini noodles just never ends up being as satisfying as you hope it would be, and you’re likely left filling a bit deflated. The trick, I’ve found, when trying to reduce my carbohydrate intake is to create meals that incorporate a variety of textures and tastes. If you’ve got something crunchy, something acidic and something a bit fatty and rich, you might be less inclined to miss those traditional carb sources.


This dish has all of that in spades. The egg salad features sriracha, green chiles and serrano for a punch of flavor—it’s spicy, but not too. The black-eyed pea relish on top is super tangy, full of veggies and perfectly with the hearty egg salad. Spread some of both concoctions on some romaine lettuce leaves, and you’ll be in business!



  • 1 can black eyed peas

  • 2 T. pickled red onions, diced (see note in Steps)

  • 2 T. pickled carrots, diced (see note in Steps)

  • 2 T. red bell peppers, diced

  • 1 T. cilantro, minced & packed

  • 2 garlic cloves, minced

  • 1 T. green onions, diced & packed

  • 1 T. olive oil

  • 1 T. red wine vinegar

  • 1/2 T. white wine vinegar

  • Pinch of salt

  • Pinch of sugar

  • Cracked black pepper


  • 6 eggs, steamed & peeled

  • 2 T. chopped green chiles

  • 2 T. light sour cream

  • 1/2 avocado, chopped

  • 3 T. red onions, diced

  • 3 garlic cloves, minced

  • 1 serrano pepper, deseeded & minced

  • 1 T. salsa verde

  • 1 t. Dijon mustard

  • 1/2 t. sriracha 

  • Juice of 1/2 a lime

  • Pinch of salt

  • Cracked black pepper

  • Romaine lettuce leaves



1) Note: you’ll want to fulfill this step the day before you plan on eating. Slice a red onion into thin slices, and chop carrots into matchsticks. Add to a mason jar with 1/2 c. rice vinegar and a pinch of salt + sugar. Fill the rest of the jar with water, shake well, and allow to sit in the fridge overnight.

2) Add all black-eyed pea relish ingredients to a bowl and stir well to combine. Chill until ready to eat.


3) Place a steaming basket in a pot and add about an inch of water. Place the eggs in the basket, put the lid on the pot and turn the burner on high. Steam for 10 minutes and remove from heat. Keep the lid on and allow to sit for 15 minutes. Dump out the warm water, submerge the eggs in cold water with ice and add to the refrigerator for another 15 minutes. Remove and peel the eggs.

4) Remove the yolks from the eggs and add to a large bowl. Set the whites aside for now.

5) Add all other egg salad ingredients to the bowl (except for the lettuce leaves, of course) and use a fork to mash the ingredients together. Chop the egg whites and add to the bowl, then stir well to combine.

6) Assemble the lettuce wrap! Scoop a bit of the egg salad onto a romaine lettuce leaf and use your spoon to spread it over the length of the leaf. Do the same with the black-eyed pea relish.

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