Drunk Nachos and Life Thoughts

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This week has felt like a profound shift for me. After sorting out a variety of life choices, I have finally concluded on a professional pathway that I am happy with, for now.

For well over a decade, I have worked tirelessly towards my professional goals. I was/am a straight-A student with multiple scholarships, and without tooting my own horn, I am an innovative thinker and have been from quite a young age. In fact, work has been the center of my whole life. 

After getting married and looking inward, something changed. I noticed that my professional achievements were not leading me to perceived happiness that I thought I would one day “earn”. Instead, while I accomplished one goal, it always felt like a larger one was already in line for me to tackle with its own substantial and unique challenges to navigate. The number of times I used the phrase “someday” led me closer to the age of 30 all while feeling like a hamster on a wheel.

See, here is the real truth – after saying “someday” for 11 to 12 years, I am not sure how much I believe it anymore. While lost in my profession, I lost touch with my friends; I lost touch with my personal and more intimate goals; I lost touch with my creativity and laughter; and … at the height of my stress … I lost touch with love – not only the type of love I give to my husband, my family and my friends but any shred of love I ever had for myself. Self-love was usually the first to be abandoned.

So this week, I set a clear goal and said “no”. And it was scary as hell.

But if nothing else, I know aside from the hubby who gets all the raw emotion, “Behind every strong and successful woman is a tribe of other strong and successful women who have her back.” I am indebted to them. Overall, I am excited about where my refined focus will take me and how the next year is going to play out as I try to achieve a professional and life balance.

On that note, something else I say “no” to on occasion is cooking dinner. I know! How could that be? But, sometimes I have no desire to cook anything. These days are usually on Friday; however, tomorrow, Maciej and I are headed to Chicago on a road trip so technically today is our Friday. Also, given the stresses from the past ten days, I am wiped. On these days, one of my go-to quick and easy recipes is something I coined as “Drunk Nachos.” While most of my recipes have these exceptionally healthy, plant-based, nutrient-dense profiles, this recipe does not. It’s delicious, easy to throw together from regular ingredients at the grocery store and quick to assemble.

Drunk Nachos

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Main Course
Cuisine: American
Keyword: easy, quick, vegan option, vegetarian
Servings: 6 people


  • 1 bag corn chips
  • 1/2 bag Daiya Cheez Shreds Vegetarian: grated mozzarella
  • 1 onion diced
  • 2 tbsp olive oil
  • 1 small container button mushrooms quartered
  • 1 jar roasted red peppers
  • 1 pkg vegan ground I use Tofurky chorizo flavour ground
  • 1 batch 5-Minute Vegan Cashew Queso*
  • 1/4 C salsa
  • 1/4 C hot banana peppers
  • 2 Tbsp plain coconut yogurt
  • 1 avocado diced


  • Preheat your oven to 425 degrees Fahrenheit.
  • On a sheet pan, spread out the corn chips and top with Daiya cheez. When preheated, bake the tortilla chips with the cheez until melted (approximately 5 minutes).
  • While the oven is preheating, add olive oil to a frying pan and heat over medium-high heat.
  • add onion and mushrooms to the frying pan with a pinch of salt and let saute for 5 to 7 minutes.
  • Add the roasted red pepper and the vegan ground to the frying pan and saute for another 3 to 5 minutes.
  • Whip up a batch of the Minimalist Baker 5-Minute Vegan Cashew Queso.
  • To assemble: on the sheet pan with the tortilla chips and cheez, add the sauteed vegan ground mixture. On top, pour queso, salsa, hot banana peppers, coconut yogurt and avocado.
  • To serve: I place the entire sheet pan in the middle of the table with small plates and a fork to scoop up the ingredients.

*The 5-Minute Vegan Cashew Queso is from Minimalist Baker and is quick and easy to top the nachos with.

This recipe is super versatile. I love to check the international Mexican aisle and find creative add-ins (e.g., cactus, olives etc.)

How about you? Have you ever had to say a scary “no”? What is your easy go-to “lazy” recipe? Share below!

This post might contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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