Party-It-Up Recipe Collection

It's the Thursday after a holiday weekend...

At least if you're in the U.S., it is. I wanted to get this out to you before the holiday weekend, but I couldn't quite get it ready in time. (Did you hear? TRANSFORM: Body + Mind pre-launch group just wrapped up their first week of the 28-day course and it's been INCREDIBLE so far! Follow along in stories on the 'gram for behind-the-scenes.)



Anyway, since I know you and you're not a 1-and-done kinda partier, I have confidence that you'll put these recipes to good use throughout the rest of the season. ;-)



I present to you ... The Summer '22 Party-It-Up Recipe Collection.



Enjoyyyyyyyy,
Tara



P.S. I think you need to be on my newsletter list. You can do that RIGHT HERE.

20 Healthy Quarantine Recipes

20 Healthy Quarantine Recipes

Ok, so I know most of us are technically *not* in quarantine anymore (phew!), but I wanted to (re)share this free recipe e-book in case you missed it last time.


I find around this time of year, many people are home from vacations, getting ready for a new schedule in September, and excited about cooking again (maybe just a little?).


This recipe book is unique in that it focuses on pantry-friendly ingredients that you may normally have on hand or maybe you stocked up on when groceries were a bit tricky to get your hands on.


Regardless, there's lots of great meal and snack ideas and all happen to be gluten and dairy free.

>>GRAB YOUR COPY HERE<<

If you make any of these and post them on social, be sure to tag me so I can check it out!


Happy Tuesday,
Tara

Chickpea Chocolate Chip Cookie Dough

Chickpea Chocolate Chip Cookie Dough

Ready for a new dessert recipe?


🎉🙌This recipe sounds weird but it is so delicious – you would never guess that it is made from chickpeas!


🍪😋 This cookie dough is safe to eat raw because it doesn’t contain eggs.


🥣🥄 You can eat this straight from the bowl with a spoon, or make cookie dough balls from it, and store in the fridge.


👩‍🍳🥜One of the things that’s awesome about this recipe (besides the fact it’s healthier and delicious) is that you can experiment with it to make it your own. 


Try swapping out the nut butter, adding some oats or flaxseed (start with ⅛ cup (12 g) and add more until you get the desired consistency) and using honey or coconut sugar instead of maple syrup. It’s so good!

🍪Chocolate Chip-Chickpea Cookie Dough 

(makes 4 servings) 

Ingredients:


1 15-oz. (400 g) can of low sodium chickpeas, rinsed well and patted very dry
⅓ cup (80 g) natural almond or peanut butter (smooth, not crunchy)
¼ cup (60 ml) organic maple syrup
1 tsp vanilla extract
½ tsp salt
⅓ cup (60 g) vegan chocolate chips


Directions:


Place the first 5 ingredients in a food processor or high-speed blender and blend until well-mixed. Scrape into a bowl, and stir in the chocolate chips (option: melt the chips and stir in).

This will keep 3-4 days in the refrigerator, if it lasts that long!




Hope this finds its way into your life reeeeeally soon! ;-)




XO,
Tara

Are you lying to yourself? (Self-integrity for the win)

The opposite of lying to yourself is self-integrity...

And I want to convince you today that that's exactly what you need more of in your life in order to accomplish your health and body goals. Cool?

Check out my latest Workshop Wednesday video where I'm discussing smoking, addictions, food, fitness, self-integrity, and how you can make a simple (but not necessarily easy) change RIGHT NOW that will put you right back on the path towards your goals.

Does that sound like it's worth the 10-minute video? ;-) 

Enjoy your day,

Tara

P.S. Only 2-ish more weeks left to purchase my healthy holiday desserts e-cookbook before it goes into the vault until next year. It contains 42 delicious, gluten-free, dairy-free, refined sugar-free recipes that will become staples in your house for years to come! Yes, I'm that confident about these. ;-) There's something for everyone with a variety of flavors and types. Plenty of baked goods like cookies and brownies, but also stovetop, slow cooker, and NO bake options for when you're in a rush to get 'er done.

Grab your copy right here.

Family-Friendly Dinners + Sides: A collaboration - Part 1

Hey guys!

I’m excited to announce that Jackie from Moments of Musing and I are collaborating to bring you a 5-part series of healthified and QUICK (30 minutes or less) dinners and sides with the whole family in mind!

Give Jackie a follow on Facebook and Instagram and be sure to keep up with her beautiful and oh so relatable blog. She writes about a collection of her musings on motherhood, life + style, and positivity. Who doesn’t need more of that in their life?!

CHECK OUT THE FIRST OF THE 5-PART SERIES RIGHT HERE!

XO,

Tara

Did you want a free recipe book?

…because I made you a gift and I'd like to give it to you now...

Low Glycemic Anti-Inflammatory Recipes in 30 minutes or Less



That link above, it's a recipe book. And it happens to be gluten free, dairy free, and completely plant-based. Do I think you need to eat that way? NOPE! But these are some of my favs and they work for most people. ;-)

And if you want even MORE plant-based, gluten-free, healthified recipes, you’re gonna want my (also free) 3-Day Meal Plan designed to help balance blood sugar, improve fat loss, and keep those hangry cravings at bay. ;-) I gotcha covered! Here’s that meal plan!

In health + gratitude,

Tara

Low Glycemic and Anti-Inflammatory Recipes in 30 Minutes or Less

Hey there,

You’re busy so I’m not gonna waste your time with a bunch of fluff here. I made a recipe e-book for you. It’s full of real, whole foods to nourish your body. Tasty recipes. They are low glycemic and happen to be plant-based and gluten free as well. Yay!

I hope you enjoy the time you save as much as the deliciousness. ;-)

DOWNLOAD YOUR RECIPE BOOK RIGHT HERE

See you soon,

Tara

Creamy Sun-Dried Tomato Pasta (gluten free, dairy free)

Creamy Sun-Dried Tomato Pasta
(Serves 4)

You. Must. Try. This! It’s delicious and full of plant-based protein.



Ingredients:

1 tbsp Avocado Oil
2 Garlic cloves, minced
1 tbsp Arrowroot Powder
1 1/2 cups Unsweetened Almond Milk
1/2 cup Sun Dried Tomatoes (drained)
1 tbsp Nutritional Yeast
1/2 tsp Sea Salt
1 tbsp Lemon Juice
8 oz Chickpea Pasta (we love Banza)
1 cup Asparagus (trimmed, cut into bite-sized pieces)
1/4 cup Parsley (chopped)
1/2 tsp Chili Flakes (optional)


Directions:

1. Heat avocado oil in a pan over medium-low heat and add garlic. Cook for 1 minute. Add the arrowroot powder and cook for another minute. Then add the almond milk and stir to combine. Stir until the milk has thickened.

2. Pour the almond milk mixture into a blender along with the sun dried tomatoes, nutritional yeast, sea salt and lemon juice. Blend until smooth and creamy. Add more water to thin if needed. Set aside.

3. Meanwhile, cook the pasta according to package directions. Drain and add the pasta back to the pot.

4. In a pan over medium heat, add the asparagus and sauté until cooked through, about 5 to 7 minutes. Once cooked through, add the asparagus in with the pasta. Mix in the sun dried tomato sauce. Divide onto plates and top with parsley and chili flakes, if using. Serve and enjoy!


I mean, enjoying is optional…but why not?!



"See" you next week,
Tara

Apple Brussels Sprouts Salad

You have to try this new salad! The apple adds a sweet-tart taste to the this bitter vegetable. :-)

Apple Brussels Sprouts

(Serves 4)

Ingredients:

1 tbsp. avocado oil or coconut oil

1 medium yellow onion, chopped

1 9-oz. package of shredded Brussels sprouts (or shred about 3½ cups of whole sprouts)

1 organic apple, peeled

2 tbsp lemon juice

Sea salt

Pepper

Directions:

1. Heat oil in a large skillet on medium heat. Add the onion and saute until it starts to caramelize, about 4 to 5 minutes. Add the brussels sprouts and continue cooking another 5 - 10 minutes..

2. Add the chopped apple to pan and saute for another 2-3 minutes, and then stir in the lemon juice. Cook for another minute or so before seasoning to taste with salt and pepper.

3. Serve and enjoy!

In good health,

Tara

Spinach and White Bean Soup

How about a new recipe?


This recipe takes just 20 minutes from start to finish but tastes like it’s been simmering all day. You can sub kale, escarole or your favorite “green” for the spinach in this tasty soup! It works well in the warmer weather, too.

Spinach and White Bean Soup 

(Serves 6) 

Ingredients:
 
2 tbsp avocado or olive oil 
1 small onion, chopped 
2 garlic cloves, chopped 
1 pound spinach, washed and chopped 
4 cups low-salt veggie broth 
1 (15 oz.) can white beans, drained & rinsed Sea salt 
Black pepper 


Directions: 


1. In a large pot over medium heat, heat 2 tbsp of the oil. Add the onion and saute until translucent, about 5 minutes. 


2. Add garlic and saute for about 15-30 seconds before stirring in the chopped spinach. Saute until wilted, about 2 minutes. Add the broth and beans and cover to simmer about 5 minutes, until the beans are heated. 


3. Ladle into soup bowls and enjoy! 



In good health,
Tara

P.S. If healthified, always-gluten-and-dairy-free recipes are your jam, you’re gonna love my (free) 3-Day Meal Plan. It’s designed for women looking to lose excess body fat, but if you just wanna download it for all the new, tasty recipes, I won’t tell anyone. ;-)