Amazing Lentils

I know a lot of people aren’t that familiar with lentils in the US, but coming from a Peruvian home lentils were on the dinner table at least once a week. I absolutely love those little round legumes. They are so tasty and pack a ton of protein (third highest of legumes/nuts), vitamins, and essential amino acids – they really are a super food! Being able to eat something healthy that tastes amazing is a major score for vegans – and non-vegans alike!

There are a lot of different colored lentils, and some are better for certain recipes than others, with slightly different flavors. Brown lentils are “earthy” flavored and the most commonly used, green lentils have a slightly “peppery” flavor and stay slightly firm after cooking, and then red lentils have a more “nutty” and sweet flavor and get very soft after cooking, these are also commonly used in Indian/curry dishes.

I personally like the green lentils best, that way I don’t have super mushy lentils :) But if you’re going to make a soup the brown or red lentils are the way to go! If you’ve never cooked with lentils before, fear not – they are easy to cook, easy to season, and keep well in the fridge! A great food to make ahead and keep for left overs :) Also they can be eaten as a main course or a side, and added as a component to lots of other dishes (lentil wrap anyone?)!

Here is my favorite lentil recipe (my grandmother’s!) that is easy to make and absolutely delicious!

Makes 4-6 Servings


2 Cups Green or Brown Lentils

1/2 Large Yellow Onion, diced small

Goya Adobo All Purpose Seasoning *Sub for Adobo: Garlic Salt, Oregano, Salt, Pepper

Salt & Pepper (If desired in addition to Adobo)

Olive Oil



*Some lentils require soaking overnight or for several hours before cooking, just like beans. Some lentils do not, please be sure to read the packaging before cooking.*

1. Rinse lentils well.

2. In a large sauce pan, pour in cleaned lentils and fill with enough water so that the lentils are covered with “one finger” more water than lentils. (Yes, that is how my grandmother measures!) **Do not add any seasoning! Seasoning will stop the lentils from cooking!

3. Set the pot on the stove on high to boil, and cover. Once lentils are boiling, reduce heat to medium/high for a strong simmer and allow lentils to cook until tender (20-40 minutes). Be sure to check the lentils and stir, making sure that you still have water and lentils do not stick. Lentils will be soft once cooked, there should be nothing crunchy! :)

4. Once the lentils are soft, drain water into a bowl and set aside and remove sauce pan with lentils from heat.

5. In a small saute pan pour a touch of olive oil and brown diced onions. Add some seasonings to onions for flavor.

6. Once onions are browned (not burnt :) ) add them to the lentils and mix. Add seasoning to taste.

7. Put lentils with onions and seasoning back on low/medium heat, and add water that was previously set aside tablespoon by tablespoon until you have just enough water to simmer without burning the lentils.

8. Allow lentils to simmer for 10-12 additional minutes, adding seasoning to taste. Add water in by tablespoons as needed, just to allow lentils not to burn – don’t add too much or you’ll get soupy lentils!

Once the lentils are done simmering with seasoning they are ready to enjoy! I love lentils with white rice and a side of sliced avocado, or wrapped in a tortilla with tomatoes! My favorite though is to just eat a bowl of lentils with a slice or two of french bread to scoop them up :)

I hope you enjoy these lentils as much as my family does :)

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Yummy BBQ Veggie Kabobs

Summer and grilling are the perfect combo, and since this summer we are going “meat free” I am coming up with some great options for grilling out and still sticking to the vegan diet!

I threw these BBQ veggie kabobs together the other night and they were a huge hit! Now you can make these non-vegan (but just as tasty) by dicing chicken or steak and skewering the pieces with the veggies.

But if you want to try a delicious and just as satisfying meat-free summer hit then this is the perfect recipe!

Makes 10 Kabobs


*You’ll also need skewers – wooden or metal*

1 Package Button Mushrooms

4 Bell Peppers (any color your prefer!)

1 Large Onion

2 Zucchini

3 Roma Tomatoes

Stubbs Original BBQ Sauce (or your favorite vegan sauce – available at Whole Foods or local grocery)

Salt, Pepper, & Garlic Salt to taste


1. Core the bell peppers and cut into 2-inch pieces for skewering.

2. Slice zucchini into round pieces for skewering.

3. Slice onion into 1 – 2 inch pieces for skewering.

4. Slice tomatoes into 2 – 3 inch pieces for skewering.

5. Skewer all veggies onto 10 skewers. Make sure to alternate veggies for flavor and presentation :)

6. Lay skewers down on platter or cookie sheet with aluminum foil so they are evenly spread out. Season all sides with salt, pepper and garlic salt (and any additional spices you might like!) Once evenly coated in spices, pour 1/2 bottle of BBQ sauce onto kabobs, coating one side evenly. Then flip kabobs and coat the other side with remainder of sauce. (Use a basting brush to baste kabobs while they grill with sauce that remains on the platter.)

7. Lay down foil on the grill to avoid food transfer and veggies falling into the grate. They tend to get soft as they grill, especially the tomatoes. Preheat grill and get it ready for cooking.

8. Lay out kabobs on grill and let cook for 12-15 minutes or until tender and have a nice char. Baste kabobs with BBQ sauce as they cook, if desired.

9. Serve and ENJOY your delicious kabobs!


I served my kabobs with baked potatoes dripping with Earth Balance butter substitute and lots of salt and pepper and a tall glass of fresh lemonade. It was a delicious and filling summer meal! Other side options you can pair the kabobs with are seasoned brown rice, baked sweet potatoes, couscous, or grilled corn on the cob. Another trick is to leave 2 or 3 kabobs plain (no BBQ sauce) and then store them for lunch/dinner later in the week with spaghetti or rice :)

Hope you enjoy this recipe as much as I did!



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Mean Green Smoothie

Smoothies are a fantastic way to get veggies and fruits into your diet! And they’re quick, delicious, and fun to make :)

Traditionally I only ever made fruit smoothies, but now I am working more and more veggies in and am loving the results!

Here’s my recipe for a quick “green” smoothie with protein, iron, and calcium – the perfect start to the day or even pick-me-up lunch!


2 Cups Spinach

1 Cup Blueberries (Fresh or Thawed)

1/2 Cup Unsweetened Soy Milk

1 tsp. Organic Maple Syrup

1 Sliced Banana

1 Diced Apple

1 tbsp. Flax Seeds

Basically, throw it all into a blender and blend to your desired consistency – voilà: a yummy power smoothie!

I personally try to limit adding any sweeteners to my smoothies, but when you’re working with veggies it usually goes down smoother if you add some natural sugar, hence the maple syrup in this smoothie :)

Remember one of the great things is that smoothies can be customized to whatever your tastes are. You can swap out the soy milk for almond or coconut milk which is sweeter (but has less protein and calcium) or even orange juice (vitamin C can help the vitamins and minerals in spinach to be absorbed better in the body!) to change the taste of the smoothie. Mangos and pineapples (and ripe bananas!) are also great ways to add natural sugar if you want a sweet smoothie.

I’ve also been known to add almond/peanut butter, raw almonds, or rolled oats for texture. Go ahead, try it out one morning!


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“Vegan-ized” Stuffed Bell Peppers

Stuffed bell peppers are one of my favorite things to make at home. Not only are they easy to make, but they create natural portion control and make amazing left-overs!

For a long time my stuffed bell peppers included lots of ground beef and cheese and I loved them that way. When I decided to try making a household favorite vegan style I was nervous that it wouldn’t meet my taste bud expectations of a favorite meal! But boy was I wrong, these vegan stuffed peppers turned out amazingly delicious and can squarely compete with the cheesy, meaty version from my past life.

You can tweak the recipe below to add in meat and cheese if you just can’t live without it, but hey, life is short – live on the edge – try this healthier option, if you dare ;)

Makes 3 Stuffed Peppers


3 Organic Green Bell Peppers

1.5 Cups Cooked Brown Rice

1 Cup Black Beans (if using canned, make sure to rinse them to get the extra salt off!)

1 Can Organic Diced Tomatoes (I absolutely love Muir Glen Organic Fire Roasted Diced Tomatoes with Green Chiles for this recipe!)

1/4 Cup Diced Onion

1 tsp. Cumin

1/2 tsp. Paprika

1.5 tsp. Garlic Salt

1/2 tsp. Pepper

2 tsp. Organic Hot Sauce

Olive Oil



1. Preheat oven to 350 degrees.

2. Slice tops off green bell peppers and cut out seeds.

3. Boil water on the stove, once you have a rolling boil submerge peppers for 3 – 5 minutes, do not overcook! (Peppers need to be boiled briefly to soften them prior to baking or else you’ll be baking for a loooong time, but overcooking can leech out vitamins!) Once done remove peppers from water and place top-up in 9 x 13 baking pan.

4. In a saucepan brown onions with a touch of olive oil for a few minutes. Then add rice, beans, and tomatoes and cook on medium heat until warm. The ingredients will blend together to make a nice stuffing consistency.

5. Add seasonings to saucepan and mix well. You can play with the seasonings if you want more of a certain flavor, just taste as you go!

6. Once the rice filling is warm and mixed well, spoon equal parts of the filling into the peppers in the baking pan.

7. Pop the baking pan into the oven and cook 30-35 minutes.

And there you have it, a delicious and healthy dinner that tastes even better the next day!

If you like more moisture with your peppers you can add organic marinara sauce to the recipe. Simple pour the sauce over the stuffed peppers just before you pop them into the oven. As much as I love marinara sauce, I didn’t add it to my recipe because they came out perfect for my taste without the sauce.

Also, if you do want to make these with meat and cheese simply add ground beef after browning the onions and cook until the beef is browned, then proceed with the rest of the recipe. Just be sure to adjust the measurements for the spices! And then when the peppers have about 8-10 minutes left in the oven, you can sprinkle with shredded cheddar cheese, you know, if you’re in to that sort of thing ;)

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Updated Classic: Healthier PB&J

When I want a quick and easy lunch, or if I’m craving something sweet that reminds me of when I was kid, I love to reach for the PB&J!

Growing up it was always smooth JIF on white bread with Smucker’s strawberry jelly. Quick and easy? Yes. Healthy? Not so much. That classic sandwich contained tons of refined sugar, preservatives, and artificial dyes and flavorings. Yuck! With a few tweaks you can enjoy a wholesome and just as satisfying version of PB&J for yourself or your kids! I guarantee they won’t complain about the taste and you will love the healthy upgrades :)


Flour Tortillas

Organic Fruit Jelly (In your preferred flavor!)

*I am partial to Whole Foods 365 Everyday Value Organic Strawberry Conserve, they offer several fruit flavors in this same product line!

Organic Peanut Butter

*Again, Whole Foods 365 Everyday Value has amazing Peanut Butter in crunchy and creamy textures!

A big tip when trying when buying packaged, refined products is looking at the ingredients list. The PB&J I specified above contain only 2 – 3 ingredients each, like peanuts & salt – easy to pronounce, and no added chemicals, preservatives, or animal derived products. Compare this to your JIF label – big difference, huh?

Now the rest of this recipe is fairly self explanatory: spread a tablespoon (or two) of peanut butter and jelly on the tortilla, and then roll up tight. THAT’S IT! Amazing huh?

A tasty and healthy option in less than 5 minutes. Want to up the health factor and balance out your quickie meal? Add a side of baby carrots drizzled with light balsamic vinaigrette dressing (I’m partial to Newman’s Own!).

Great for adults, great for kids, great for lunch boxes, easy to make, and easy on the wallet – is there a more convenient recipe than a good ole’ PB&J sandwich? I think not.

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What a difference a few months makes!

OK so I am guilty of a terrible blogging sin: not blogging, for several months. Lets just say a lot has been going on, between the holidays, life, and life changing decisions blogging has been, frankly, the last thing on my mind.

That being said, I am re-organizing and getting everything back in order now and as such ::trumpet sounds:: I am returning to my beloved food blogging! YAY!!!

Now, when I first started this blog my idea was to have a space that I could just write about food, because I love food so dearly. Mainly it was to write about amazing food I had eaten at restaurants, and write about the occasional cooking experiments at home – all for the world to see. However, since my hiatus a few things have changed… I still love food, oh don’t get me wrong! But eating out has become less of a priority for me, and cooking has taken a full hold of my favorite way to enjoy food. Not only that, but a more sincere effort to understand food, the business and science of it, as well as how it affects my body have resulted in my making several diet changes – namely, going mostly vegan.

Yes – I said it: V-E-G-A-N! Now, usually when it comes to the term vegan there is mixed reactions. Some people aren’t quite sure what it means, some people think only tree-hugging hippies are into it, and still others think it’s an insane and unsustainable lifestyle choice. Well, let me clarify a few things:

1) Veganism is the practice of abstaining from the use of animal products. Ethical vegans reject the commodity status of animals and the use of animal products for any purpose, while dietary vegans (or strict vegetarians) eliminate them from their diet only.

2) It’s not for only tree-hugging hippies, in a recent survey of US diets a whopping 1 million people described themselves as “vegan”. And, I’m a Republican… no hippie status here :)

3) It is sustainable, and honestly, it’s not that hard. Being vegetarian and vegan has come a long way in recent years, and now there are a plethora of great substitutes for just about anything that you want to consume but can’t. Example: Gardein Burgers – if someone didn’t tell you, you wouldn’t realize it wasn’t beef!

And, I say “mostly” vegan. I’ve eliminated eggs and cow’s milk from my diet, severely limited cheese, and have a maximum meat consumption allowed of fish once per week, chicken once per week, and red meat once per week. In practice, if I end up having something with cheese then I’ll usually deduct a meat option for the week :)

So, am I trying to convert anyone who stumbles across my blog to eat this way? No, not really. I’ll still be posting about food, restaurants, cooking experiments and the like – but you will see a lot of vegetarian and vegan options splashed across the pages. I’ll be dutiful and include the carnivore version of my vegan recipes for any reader who is utterly disinterested in trying the vegan path :)

For those of you coming back to check things out, thanks for hanging in there! And for the newbies, thanks for checking me out :)

Happy Eating!

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Sunday Football Taco Dip!!!

Sunday football is a huge thing in our house, and food to go with the game is a huge thing for me! I love making great football food and inviting all our friends to enjoy it with us :)

This season I started experimenting with some bean dip recipes and it evolved into a tasty and perfect taco dip that is now regularly requested by all of our friends for just about any event! Yes this is a great dip for game day BUT it works for any day and any event, AND it doesn’t have meat so it’s vegetarian friendly, a great option for group events!



1 Can Amy’s Organic Refried Beans with Mild Green Chiles  (In place of fresh, these are the most amazing beans for any dip!)

1 Can Mild Rotel

3 Tablespoons Packet Taco Seasoning

1 8 0z. Package Cream Cheese – softened to room temperature

2 Cloves Garlic – Diced

1 Cup Sour Cream

Shredded Cheese – Mexican Blend


1 Teaspoon Salt



1. Spread beans evenly in an 8 – 9 inch oven-safe dish. It’s much easier if you use the same dish to cook it in that you will serve it in because transferring the dip can result in a big mess! :)

2. Combine garlic, sour cream, cream cheese, taco dip seasoning and salt in a bowl – mix well with an electric mixer.

3. Spread cream cheese mixture in an even layer on top of beans.

4. Sprinkle with 2 – 3 handfuls of cheese.

5. Bake at 350 degrees for 11 minutes, be sure not to let cheese burn!

6. Drain excess liquid from rotel.

7. Remove dip from the oven and spread 1/2 can of rotel on top of cheese.

8. Chop cilantro and sprinkle on top for garnish.

9. Serve with tortilla chips or tortilla scoops!


I guarantee your friends and family will love this dip – it’s slightly spicy, and amazingly flavorful – I hope you enjoy it as much as we do! :)

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Sizzling Summer Burgers!

One of my favorite things about summer is grilling, and one of my favorite things to make on the grill is a great burger!

I make burgers probably every other week in the summer and I like to add different ingredients each time to see how it turns out :)

After making tons of burgers this summer I created what I consider the most wonderful burger recipe EVER! Well, OK, we love it in this house and that’s good enough for us :)

Next time you need some amazing burgers try out this recipe, you won’t be disappointed!

Serves 4


1 Lb. Lean Ground Beef

3 Cloves Garlic – Diced

1/2 White Onion – Diced

1 Tablespoon Worcheshire Sauce

1 Tablespoon Soy Sauce

1/2 Tablespoon Cholula Hot Sauce

1 Teaspoon Salt**

2 Diced Red Sweet Mini Peppers

1 Diced Yellow Sweet Mini Pepper


**Add more/less, this is more by eye than anything else.



1. Add worcheshire, soy sauce, and hot sauce to meat, mix well.

2. Add diced garlic, peppers, and onion – mix well.

3. Add salt and mix well.

4. Split meat into 3 sections and form into patties, be sure to push down in the middle of each patty to make a little well – this will help cook the meat when in the grill.

5. Grill until desired temperature.


And there you have it – a great burger recipe! I like to top mine with relish, tomato, ketchup, mustard and cheese! YUMMY! But you can use any topping you like, throw it onto a bun and add some BBQ chips or corn on the cob and just like that you have a perfect summer dish that tastes great!

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Butterfinger Chocolate Trifle – Delicious!

The other evening I was invited to a pot luck dinner, so immediately the gears in my mind started turning… I needed perfect pot luck food!

Now, I was making my *famous* taco dip by request (that post is coming soon!) but I also wanted to bring something sweet for everyone to enjoy. Then it came to me – in the form of my brand new trifle bowl sitting on my counter :) For those that don’t know what a trifle is, it is an English dessert dish made from thick (or often solidified) custard, fruit, sponge cake, fruit juice or gelatin and whipped cream. The ingredients are usually arranged in layers in a trifle bowl which allows the dessert to be showcased and all the layers to be visible. SO I had my new trifle bowl, and I decided I was going to experiment and make my first ever trifle! Which is sometimes a risk, making a first dish for something where many people will be trying it, but what the hell – I wanted to use that bowl! :D

So, I racked my brain (and google) to come up with a tasty combination for my trifle and finally came up with this: chocolate fudge cake, chocolate pudding, whipped cream and butterfinger pieces. YES! A chocolatey, creamy, peanutbuttery taste of heaven – at least that’s how I described it in my head to myself! Now, trifle’s are traditionally with fruit and custard, this is true, but many people have created amazing trifles using “non traditional” ingredients. It’s all about the blending of the flavors, and of course presentation. That’s what I love about cooking – you can mix it up, try new things, experiment and see what works, what doesn’t, and what you can create all on your own!

So, here’s my recipe for this tasty dessert (which was gone in literally 10 minutes! Yay!) along with some pictures from my preparation :)


1 Box Chocolate Fudge Cake Mix

1 12 oz. Package Cool Whip, thawed

12 – 13 Mini Butterfingers, roughly chopped

1 6 0z. Package Instant Chocolate Pudding

1 Trifle Bowl









1. Prepare cake according to package, let cool for approximately 20 minutes.

2. As cake is baking, prepare pudding according to package and refrigerate for approximately 30 minutes.

3. Once cake is cooled, slice into 1-inch cubes:


4. Once you have sliced all of the cake into cubes and have your pudding, thawed whipped cream and chopped butterfinger pieces then you are ready to assemble your trifle!

5. Take 1/2 of the cake and put it down as the first layer in your trifle bowl. Put 1/2 of the chocolate pudding on top and smooth out to create another layer. Then take 1/2 of the cool whip and put a third layer on top of the pudding. Once you have finished smoothing it out, sprinkle with 3/4 of the butterfinger pieces.

6. Repeat layers with the remaining 1/2 of cake, pudding and whipped cream. Sprinkle top with remaining butterfinger pieces and cake crumbs in the bowl (there will be crumbs, don’t worry!).

7. Refrigerate for at least an hour, ideally 4 – 5. You can also make this ahead and refrigerate overnight, it is still very good!

Viola! A beautiful and tasty dessert that is sure to impress anyone you serve it to :) Now, don’t be worried if it isn’t amazingly beautiful the first few times, it takes practice to get those layers down smoothly and evenly – but it’s all about the flavor, trust me no one will mind if it’s a little disheveled as long as it tastes out of this world, which it will ;)




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World Famous Coffee Cup – Boulder City, Nevada!

So one Sunday afternoon I was watching Food Network, and low and behold it’s Diner’s, Drive-In’s and Dive’s on the tube. Definitely one of my favorite shows! I love small, unique, hole in the wall places and luckily one of the restaurants Guy was screaming about happened to be a short 30 minute drive from my house: the World Famous Coffee Cup in Boulder City!

At that moment I knew I had to go there and I had to stuff my face with the exact item that Guy was swooning over on the shiny screen in front of me! In case you haven’t noticed, I’m one of those people food commercials were MADE for – I automatically get a craving after I see it fawned over on a TV :) Anywho, my boyfriend convinced me to save the Coffee Cup trip for a special occasion when we could share it with friends, to which I begrudgingly obliged. Of course, living in Las Vegas you don’t have to wait long for an opportunity for friends to come visit and recently two of our very good friends came out to spend a few days in Sin City. On the plan for the trip was a visit to the Hoover Dam, and on the way to the Hoover Dam is Boulder City, and located in the heart of Boulder City is ::drumroll:: THE COFFEE CUP!

So we got up early Saturday morning (making sure to eat a light dinner the night before) and headed off to our Dam Tour – there’s not a bad Dam seat on the Dam  Tour and they have Dam great guides (We got 2 hours of this people!) But before getting to the Dam we rolled into historic Boulder City and made our way to this local eatery. Old Boulder City is reminiscent of the 70′s prime of the desert town with quaint homes and cute antique shops, not to mention several local hole-in-the-wall restaurants (and I do say that as a compliment!) Now for a Saturday morning we were prepared for a 30-40 minute wait, but luckily it was actually not too crowded and we managed to get a table for 4 after only about 10 minutes of waiting .

The place is definitely an old school diner with added on space to accommodate demand. Surf boards, black and white photos, water skis, and license plates decorate the walls and ceiling giving it an eclectic and homey feel. Nothing could make you feel self conscious in this place, and although it has a lot of diner charm it doesn’t have any of that diner “grime” you worry about in little places like this :)

The staff is great! Friendly and fast without being overbearing. You can definitely tell a lot of local visit this spot and they are all known by name, if not by order. We had drinks brought out within 2 minutes of being seated, which is always a good sign of things to come. The menu is big but not out of control, with breakfast available all day and lunch in the afternoons – no dinner. Of course, I didn’t give a second glance to the lunch menu – no sir – my mind was only tuned to breakfast at that moment! They have some great classic breakfast options including breakfast sandwiches, eggs made your way, and omelettes. They also offer country fried steak and biscuits and gravy, two of my personal favorites! However, I was there to try the South of the Border specials that this place was famous for, namely the Pork Chili Verde.

Of course, once I got there and had a look at the menu I cringed – I just could not decide! Everything sounded absolutely amazing, and frankly I didn’t want to miss ANY of it!!! So, we did what any good friends would do – ordered different things to all share. I strongly recommend this plan of action, you will not be disappointed! :) I ordered the Huevos Rancheros while my table mates ordered the Pork Chili Verde Omelette, Papas con Chili Verde and the Pacific Burrito. A culinary compilation from the South of the Border section of the breakfast menu!

After placing our orders the wait took a grand total of 15 minutes. Lightning fast – which is one of my favorite things about places like this. I mean, I’m all for artful plating when you go to a $100 a plate restaurant, but when you go to the local mom and pop joint for a good old fashioned breakfast the plating is basic and doesn’t take time away from getting the food out, just the way it should be! Now, obviously flavor trumps speed and had the food sucked I wouldn’t be so happy about how quickly it got out – but the food wasn’t only speedy, it was *amazing*! Every bite was an explosion of flavor and I could not believe how great my Huevos Rancheros were. I’ve had Huevos Rancheros in a lot of places, but this was easily the best I’ve ever had – hands down! Corn tortillas lightly crisped, refried beans, perfectly cooked over easy eggs, diced peppers, corn and tomatoes with hash browns on the side, OMG, south of the border heaven!

And mine wasn’t the only winning dish – every item was just as amazing! The omelette was incredible, with tender and juicy pork chunks in the amazing chili verde sauce. Despite being packed with the sauce it wasn’t soggy or overwhelming, the flavor was absolutely perfect and required no added salt or pepper! That’s when you know it’s good ;) The Papas with Chili Verde (hashbrowns smothered in Pork Chili Verde and Cheddar Cheese) were incredible. Perfectly crisp hashbrowns with that amazing pork chili verde. And the burrito was fantastic – not soggy, not hard, and just the right amount of filling with great flavors.

All in all it was a delicious and satisfying meal, if not exactly a health nut’s dream! But hey, anything on Diner’s, Drive-In’s and Dive’s shouldn’t be measured by “clean eating” standards. As much as I am for eating right and trying to incorporate healthy foods into your diet, sometimes you just have to sit back and *enjoy* food without considering how good (or bad in most cases) it is for you. A delicious southwestern style meal in a small, comfortable cozy restaurant with great friends – that’s what the Coffee Cup is all about people!

If you’re ever in the area be sure to check it out, it is well worth it for a great meal with nice people :)


World Famous Coffee Cup

512 Nevada Way

Boulder City, Nevada 89005




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