Steal my breakfast idea!

If it ain't broke, why fix it?

Many moons ago, I was an oatmeal-for-breakfast kinda gal. I'd add some coconut oil, cinnamon, walnuts and blueberries. It was delicious! And unfortunately, it wasn't balanced well enough so when I found out I was unwell and had some work to do, I switched up my breakfast.



I share about my daily breakfast often up in my stories on instagram, posts, or with my clients who ask for ideas. A bunch of my clients now have the same breakfast and even lovingly refer to it as "The Tara Breakfast". Ha! But I don't think I've ever shared about it in a blog post?!



Ready for it?



I typically have 1 full egg plus 1 cup of egg whites scrambled in (olive) oil and topped with: spinach, sometimes other greens or microgreens / sprouts, real sauerkraut, sriracha and salsa.



This puts me right in the sweet spot of a balanced PFF meal with 38g or so of protein, fat (from oil and egg yolk), fiber (veggies), probiotic food (sauerkraut) and then the sriracha and salsa is really just for taste. Sometimes I'll add some leftover roasted veggies in too if I have that on hand or grab kale from the garden on the rare occasions that we run out of other greens.



This breakfast fuels me well with steady energy, keeps me full until lunch, and is low carb which means I typically eat my starchy carbs at other meals / snacks throughout the day to ensure I'm getting in a moderate amount there. The savory start to the day vs. sweet start to the day also plays a role in staving off sugar cravings.



If you want to make breakfast one of your intentional carb meals, you could always add some fruit or potatoes on the side or a slice of your favorite toast.



Oh, and this meal come together much faster than going to a drive thru. No one has time to be gourmet on a Wednesday morning, amiright?



So go on ... steal my weird but oh-so-good breakfast and tell me whatcha think!



Here's a recent reel during which I was making said breakfast in case you're a visual person.



XO,
Tara



P.S. Here are a couple of ways we can work together, if you need some help with your health + body composition goals:


1) Join the waitlist for the next round of TRANSFORM: Body + Mind -- my 28-day metabolism-boosting course. The next round will be in January but stay tuned for an opportunity for early access like ... ahem ... a Black Friday deal or something. ;-)


2) TRANSFORM: 1:1 coaching is great for those who want a deeper dive, customization, who have unique situations or just know they need that accountability and hand-holding. Learn more here.

Sweet Surrender: Summer Real Food Recipes

Summer calls for a little more sweetness, wouldn't ya say?

I mean just the vast amount of fruit in season and extended days are pretty darn sweet as it is!



Wanted to share these 5 fun, summer-y, sweet treats with you today.



If you enjoy those and want a collection of FORTY-TWO just like 'em, I'm excited to share the BRAND NEW Sweet Surrender: Summer Real Food Desserts e-cookbook with you. It's available for purchase now and for a limited time -- ya know ...seasonal things.  ;-) There is something for everyone in this collection. Gluten-free, dairy-free, vegan, not vegan, just sweet, sweet + tart / savory, 3-ingredient and 5-minute options, more traditional baking-type options, plenty to have outdoors on the grill or campfire too!



There are no ice pop recipes in that collection because I made a whole ice pop collection for you for free recently! If you missed it, here it is. And a printer-friendly version is here.



Keep in mind ... these are indulgences! They are not PFF-balanced. They are meant to be occasional, fun + nostalgic treats but made with more wholesome ingredients than most indulgences have.



Hope you're having a pretty SWEET week so far (see what I did there?)!



XO,
Tara

In a lunch rut?

Breakfast is a smoothie or egg situation, dinner is protein, veggie and a starch. Lunch is … confusing? Boring? Leftovers?

In case you need to change it up a little, I made a PFF-balanced lunch collection of 5 recipes for you to check out. Plant-based and omnivore options. All happen to be gluten-free too. These are balanced with just the right amount of protein, fat and fiber to help with fat loss, muscle-building, and “toning up” goals.

Speaking of … are you on the waitlist for TRANSFORM: Body + Mind?? If so, look out for an email from me tomorrow - or later today as I sometimes like to jump the gun ;-) - with the link to sign up. The cart will be open for just 1 week and this is the last round until the Fall, so if you have summer goals of feeling incredible, strong, fit and healthy this year, THIS is your round. Brand new info … with a note from your doctor mentioning a diagnosis with a recommendation for “weight loss”, you might be able to use your FSA or HSA for the cost of TRANSFORM!

XO,

Tara

Meal prepping tips + tricks

Meal prepping tips + tricks

Whether you're a block-off-every-Sunday-for-kitchen-time kinda person or of the can't-stand-meal-prepping-because-who-even-knows-what-you're-gonna-want-to-eat-tomorrow-night-nevermind-Thursday variety, I'm hoping some of these tips / tricks will help you make the whole feeding yourself and your family process go more smoothly.


Even though we talk about being able to eat out or order through Door Dash sometimes, the key to success in any health goal is that most of the food you eat is prepared by you or someone who loves you and knows how to balance meals for us to thrive. Batching your time in the kitchen can be a great way to actually spend less time cooking.


1) How's your storage container situation? Grab some more - preferably glass - if you'll need them. 

2) Plan to plan. Yeah, it's kinda like making a list of lists but it works. Pick a day and time each week that you'll write out your plan. It's a good habit to get into planning out your meals for the week, scheduling when you'll go grocery shopping or place an online order, and setting aside a couple of hours to pre-cook or chop whatever you can when possible. But first you need to actually sit down and do that. So, plan THAT!

3) Pair the kitchen time with something enjoyable. Save your fav. podcast for cooking time, cook with your family or a friend, or ask Alexa to turn up the 90s alternative or rap or pop or jazz ... whatever makes the time pass for you with a smile on your face. I know it's not always a Hallmark movie moment when you cook with your family, but you're building their skills and one day they will cook for you and you can sit on your butt. Maybe. Let's just pretend. :-P

4) Think about utilizing multiple appliances at once to be most efficient. Example: Protein muffins in the oven, soup on the stovetop, chicken or chili in your instant pot / slow cooker, and raw veggies and fruit to chop on the countertop.

5) When it makes sense, keep different meal components separate until serving. This allows you to mix n' match. Example: roasted veggies can be served with protein and rice for dinner one night, on a big salad for lunch the next day, and then inside an omelette for breakfast another day.

6) If it's a tried and true recipe (the whole fam loves it!), never make just 1 batch. Make 3 or 4 batches so you have leftovers PLUS extra to freeze for quick meals over the next couple of weeks.

7) Every little bit helps. As with everything, the all-or-nothing mentality does us no favors. So what, you don't have 2-3 hours to prep today? (Pshhhh! Who does???) Can you spend 10 minutes chopping up
some carrots to take with hummus for your afternoon snacks? Do it!

8) Wash / soak your produce in a mix of 90% water, 10% vinegar ... or a water + salt mix. Just doing that step will save you time while cooking during the week. Just save more mold-prone items (like berries) to be washed closer to consumption.

9) While you have the salt handy, soak apple slices in water + salt to keep from browning in your lunches or your kids' lunchboxes.


If you need a couple of recipes to prep this weekend, try these:


Protein-packed deviled eggs

Mushroom + Edamame Stir Fry



And if you are looking into meal delivery options, just know I'm constantly looking for ones that are PFF + intentional carb friendly but have yet to find any. Maybe you and I can partner up and make that happen?? Haha. But seriously ... there are a bunch of options that seem to use high quality ingredients (yay), but I haven't found ANY yet that are balanced in a way that'll make us feel amazing and crush our health, body, and longevity goals. HOWEVER, there are some ways around it. Example: I checked out a meal for a client this week from a company called Redefine. It was Take Out Chicken and Broccoli. If she removes half the rice (save for the next day) and adds a drizzle of olive oil or a few slices of avocado, it would be a great PFF + intentional carb meal. 



If you're super overwhelmed with where to even start with balancing meals, TRANSFORM: Body + Mind would be perfect for you. The next round starts in March and waitlist people will be getting a discount code.



Happy Tuesday,
Tara

5 ingredients + 30 minutes (or less!) PFF recipes

It's Thanksgiving week (here in the U.S.)

And you might be finding yourself frustrated that you and your family still has to eat everyday leading up to the holiday when all you want to do is get the holiday prep taken care of. LOL



Not only that but with the extra indulgences coming, it's pretty important to take care of your blood sugar and cravings in the days before and after. This means exercise and movement (dance while you cook?) but also adequate protein, healthy fats, and fiber with each meal.



I put together a little recipe collection of meal ideas that are all 5 ingredients or less and take 30 minutes or less to help you out this week. Best part is they are all at least 20 grams of protein, have healthy fat, and at least 5 g of fiber. There are some omnivore options and some plant-based. Hope you enjoy!



HERE IS THE COLLECTION



I am SUPER grateful that you allow me to pop into your inbox every week with my top tips and resources for health, fitness, nutrition, longevity, women's health, and metabolism. And it just seems like the perfect week to let you know: I'm thankful that you're here. For one it's so much more fun than just talking to myself. But also, I know that the more we can fill the world with people who care for themselves and feel incredible in body + mind, the more of a light we can be to others. It's the coolest kind of pay-it-forward strategy we can choose to champion. Our energy (and knowledge) is so darn contagious.



So anyway, THANK YOU. I'm so happy you're here! And I hope you have a wonderful week filled with whatever combination of food, family, friends, alone time, projects and / or traditions that bring you peace.



XO,
Tara

Black Bean Chili Stuffed Sweet Potatoes

Who doesn’t need a delicious, balanced, warming side dish or entree in the heart of winter?

The kids are off for winter break next week. While this brings a different level of (beautiful) chaos, it also means we can do a little more cooking and baking as after-school activities are cancelled and homework is pretty much non-existent. This chili-stuffed sweet potato recipe really hits the spot! It also happens to be gluten-free and dairy-free. Perfect for our family! Do you plan on trying this? Let me know what you think!

XO,

Tara

Black Bean Chili Stuffed Sweet Potatoes

(Serves 4)

Ingredients:

• 4 Sweet Potato (medium size)

• 1 tbsp Organic Vegetable Broth

• 1 Yellow Onion (chopped)

• 1 Yellow Bell Pepper (chopped)

• 2 Garlic (clove, minced)

• 1 1/2 tbsps Chili Powder

• 1 tsp Oregano

• 1/2 tsp Cumin

• 1 3/4 cups Black Beans (cooked, drained, rinsed)

• 3/4 cup Tomato Sauce

• 1/3 cup Water

• 1/4 cup Cilantro (chopped)

Directions:

1. Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. Poke a few fork holes in the sweet potatoes and place on the baking sheet. Bake for 45 to 50 minutes until cooked through.

2. While the potatoes cook, in a medium-sized pot over medium heat, add the vegetable broth. Add the onion and bell pepper and sauté for 5 to 7 minutes, or until cooked through. Add the garlic and cook for 1 minute more. Then add the chili powder, oregano and cumin. Stir to combine. Reduce the heat to low, and add the black beans, tomato sauce and water and cook for 6 to 8 minutes.

3. Remove the sweet potatoes from the oven. Slice each one down the centre and stuff with the black bean chili. Top with cilantro. Serve and enjoy!

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

Maple Mango Banana Chai Smoothie Bowl

You will want to grab a spoon and enjoy every bite of this smoothie bowl! You can use leftover chai spice in your tea or coffee with a little coconut milk or cream. Yummmmmm!

Maple-Mango-Banana Chai Smoothie Bowl

(Serves 1)

Ingredients:

½ large frozen banana, sliced

½ cup frozen mango

1 tbsp maple syrup

1 tbsp chia seeds

1 tbsp nut butter (almond or your fav)

1 cup non-dairy milk (almond, cashew, coconut, pea, etc.)

½ tsp of the chai spice blend (recipe below)

(Optional: toppings of your choice – coconut flakes, pumpkin seeds, berries, etc.)

Directions:

1. Mix all the ingredients in a high-speed blender and blend until combined. You might have to scrape the sides or use the plunger, as this will be thick.

2. Remove from blender into a bowl, add toppings and enjoy immediately!

Chai spice blend (this makes more than is needed in the recipe above!)

Ingredients:

2 tsp ground cardamom

2 tsp ground allspice

4 tsp ground cinnamon

2 tsp ground cloves

6 tsp ground ginger

Directions:

1. Place all ingredients in a small jar, cover, and shake vigorously to combine. Store remaining blend in an airtight container.

Are you a fan of chai this time of year? To me it says Autumn as much as a cup of pumpkin-anything. ;-)

In health + tastiness,

Tara

Homemade Buffalo Sauce - vegan, gluten free

Buffalo sauce works on so much more than meat! (says the vegetarian. Haha.)

Warning: you’ll want to enjoy this buffalo sauce on pretty much everything from now on. The good news is with this homemade version you know exactly what you’re getting – and it’s all good stuff! Plus, you can adjust it to suit your taste buds.

Homemade Buffalo Sauce

Ingredients:

½ cup of your favorite hot sauce

2 tbsp plant-based or grass-fed butter

1 tbsp coconut aminos

1 tsp apple cider vinegar

½ tsp chili powder

½ tsp garlic powder

½ tsp onion powder

½ tsp black pepper

½ tsp cayenne pepper

1-2 tbsp honey

Directions:

1. Place all the ingredients in a saucepan over medium-low heat. Stir together and heat until warm, to mingle flavors. (Side note: I fully plan on using the word mingle more in my recipes.)

2. Taste and adjust seasonings to suit. This keeps in the refrigerator for 2-3 weeks.

I know making your own condiments isn't necessarily a beginner's game, but it helps you to control what you’re taking in and saves money in the meantime.

In health + happiness,

Tara

Paleo Pesto Sauce

Do you LOVE pesto? But also HATE the way you feel after eating dairy like me (lactose intolerant over here)?


I've got an awesome recipe for you to try today!

Paleo Pesto Sauce
Servings depend on how generously you spoon your pesto onto everything. ;-)

Ingredients:

1 cup raw walnuts, shelled (not roasted)
3 cups fresh basil leaves
2 cups baby spinach
4 cloves garlic
Zest and juice from 1 large lemon
2/3 cup olive oil (feel free to swap out for walnut or macadamia oil)
3/4 tsp. sea salt
2 Tbsp. nutritional yeast


Directions:

1. Place all ingredients in a food processor or high-speed blender and blend until well-combined.

2. Store in an airtight glass jar in the fridge.


Now I'd love to hear from YOU!!! What do you enjoy about my blogs? What would you like to see more of? I sit down to post blog posts with the goal to provide help, resources, and inspiration. How am I doing?


If you can leave a comment and let me know how I can be of greater service to you, I'd really appreciate it! In fact, I'll do one pushup for every response that I get between here AND my newsletter responses. :-)


In good health,
Tara

P.S. Would you like more delicious, healthy, plant-based + gluten-free recipes? How about a whole 3-day meal plan worth? Grab it as an instant download now!

Warm Apple Salad

Ready for a new side dish?

Warm Apple Salad
Makes 4 servings

Ingredients:

4 to 5 cups loosely packed spinach or spring mix salad blend
1 lemon, zested and juiced (separated)
1 garlic clove, minced
3 tbsp olive oil
Sea salt to taste
¼ cup onion, chopped
4 apples, sliced
½ cup toasted pumpkin seeds

Directions:

1. Wash the greens and place in a large bowl.

2. In a small bowl, whisk the garlic into the lemon juice. Stir in the sea salt and lemon zest. Whisk in the olive oil until it’s emulsified into a vinaigrette.

3. Pour half the dressing over the spinach and toss well. 

4. In a large skillet over medium heat, heat the olive oil and add in the onion, cooking until translucent and slightly caramelized, about 8 to 10 minutes. Add in the apples, and cook until softened, about 5 minutes. Toss in the pumpkin seeds to warm.

5. Add the onion-apple-pumpkin seed mixture to the spinach. Add the rest of the vinaigrette and more salt if desired. Serve and enjoy!



In good health,
Tara


P.S. I have just 1 (but I can be talked into 2) spots left for 1-on-1 coaching in June. If you are interested in learning more, you are welcome to schedule a free 15-minute call. We'll chat about your goals and what you need and find out if it's the right fit for us to work together.


P.P.S. If you prefer to check out some details - including the cost - on your own first, I totally get that! I'm the same way. ;-) Check out my 1-on-1 virtual coaching package here.

Greek-Inspired Veggie Balls with Avocado Tzatziki Sauce

Hey guys,

If you are anything like me, having a recipe that doubles-triples-quadruples as a variety of food types (snack, main dish, side dish, appetizer…) feels like a best-kept secret. This recipe has the potential to be that for you, too. Try it out and let me know what you think!

This recipe is plant-based / vegan, gluten-free, dairy-free, no added sugar, egg-free, soy-free…but NOT free of flavor! ;-)

Oh, and the tzatziki sauce is really versatile as well.

Greek-Inspired Veggie-Balls with Avocado Tzatziki Sauce 
Makes 6-8 servings 

For the Veggie-Balls: 

16 oz. lentils, cooked 
3/4 cup onion, finely diced (set aside a little for the sauce) 
2 cloves minced garlic 
1 tsp dried oregano 
½ tsp cumin 
1 tsp coriander 
½ tbsp lemon zest 
1 tsp sea salt 
Ground pepper, to taste 

For the Tzatziki: 

1 ripe avocado 
1 medium minced cucumber, seeds removed. 2 garlic cloves 
1-2 tbsp diced onion 
2 tbsp lemon juice 
1 tbsp fresh dill (if using dried, use ½ tbsp) Sea salt and pepper 

Directions: 

1. Preheat the oven to 350 degrees. 

2. Mix together the veggie ball ingredients. Form into 2-inch balls, and place them on a baking pan. Bake for 25 minutes. 

3. When it’s time to serve, put all the tzatziki sauce ingredients in a high-speed blender and blend until creamy. 

4. Serve and enjoy! 



In good health,
Tara

P.S. If plant-based and gluten free meals are your thing, make sure you grab my FREE 3-day Meal Plan for Losing Body Fat. Not only will you be working on those health & body goals, but you’ll get an arsenal of new recipes to try at the same time!

INTRODUCING - CUSTOM Meal Planning!

**INTRODUCING** CUSTOM Meal Planning!

I had a colleague reach out to me recently asking for my best business advice. The first thing that came to mind is ABL….Always Be Listening.


Those of you who have been hanging with me for a while know that I believe real change takes a lifestyle upgrade, education, practice, and accountability. That being said, you've also been requesting meal plans from me for a while. ;-) 


I get it! I do. I've seen first-hand how a curated meal plan helps me and my family. It also helps to kick-start results and motivation to continue kicking butt! In fact, someone recently emailed me to tell me she lost 4 pounds on my free, 3-day meal plan! Wow!


So, I have decided to listen to your requests. :-) This service is BRAND NEW and now available to YOU.


What does this entail? The cost is $89 for a 7-day, FULLY CUSTOM plan. After you sign up, I will email you a quick intake form to fill out online that gets me all the info. I need to create this plan for you. Once you've filled out that form, you will have your plan in your hands within 3 business days.


Along with the day-by-day, meal-by-meal plan, I will provide you with a complete grocery list and of course all the recipes!


Pretty exciting, right?


The one pictured above is for someone that wanted just 6 days of a vegan plan. But yours will be 7 days…and doesn't have to be vegan. ;-)


What types of things do I take into consideration when I make this for you?

• Your goals. Are you looking to lose weight, reduce bloating, balance blood sugar, have some new inspiration in the kitchen…?

• Your allergies / sensitivities. Dairy free. Gluten free. Nut free….

• Any particular style you like to eat such as plant-based, paleo, keto, mediterranean.

• Your likes and dislikes. Hate beets? I won't include any in your plan. Like guacamole? Bring on the Mexican dishes!

• How many people? I can give you a plan for 1 or make sure the servings can feed a whole soccer team if that's what you need. 

• Leftovers. Yay or nay? You'll see this sample plan pictured above has lots of grayed-out meals. These are leftovers and help save TONS of time in the kitchen. You may want to include lots of leftovers to maximize time, or you may want something new for each meal. Or something in between. Your call.

• Cooking time. Do you want fancy meals that may take an hour or more? Or would you like me to stick with things that can be thrown together in 20 minutes or less? You decide.

• AND MORE… I can adjust your meals and snacks to a certain amount of protein, calories, sodium, etc. if you have very specific needs.

Are you ready to sign up for your first-ever, fully customized meal plan for yourself or your family? I can't wait to help you!



In good health,
Tara

Eggs in a Butternut Squash Nest

Eggs in a Butternut Squash Nest
(Serves 2)

Ready for a new recipe?! This works just as well for Breakfast-for-Dinner as it does for regular Breakfast-for-Breakfast. Sorry, Lunch.


Ingredients:


1.5 cups butternut squash (spiralized into noodles)
2 tsp. coconut oil
4 whole eggs
sea salt + pepper to taste
1/4 microgreens (optional)


Directions:


1. Form the spiralized squash noodles into nests, making a small well in the center for an egg.


2. Heat a pan over medium heat and add the coconut oil. Use a spatula to transfer the squash nests to the pan and cook for about 7 minutes.


3. Crack eggs into cups and transfer them into the wells of the squash nests.


4. Transfer the egg nests onto a plate and season with sea salt and black pepper to taste. Garnish with microgreens (optional) and enjoy!

In good health,

Tara

P.S. If you enjoy recipes like this one, you’re going to want to hop onto my newsletter list! ;-)

Blueberry Muffins - Nut free & Healthified

Hey guys,

It’s no secret that I care - a lot - about my family eating healthfully. It’s also no secret that when they’re in school, there’s a certain amount of control we give up. There are birthday parties and holiday parties and beginning of the year parties and middle of the year parties….

It can all get a bit out of hand. If you are a mama / parent / caregiver of young children like I am, then you might find yourself in a similar debacle from time to time. Not only that, but so much of my homemade treats include alternative flours like almond flour - which is an obvious no-no in our nut-free schools.

Where there’s a will, there’s a way. Here is a blueberry muffin recipe that I made recently during a particularly party-heavy time at school. My kids got to enjoy a treat that I felt good about and we were very cautious about other kiddos’ allergies. :-)

Blueberry Muffins

(Makes 10 muffins)

Ingredients:

• 2/3 cup coconut flour

• 5 eggs

• 1/2 cup non-dairy milk (make sure not to use nut milk if strictly nut-free)

• 1/3 cup coconut oil, melted

• 2/3 cup blueberries

• 1/4 cup honey

• 1/2 tsp. vanilla extract

• 1/4 tsp. baking soda

• 1/4 tsp. ginger

• pinch sea salt

Directions:

1. Preheat the oven to 375 degrees F.

2. Mix all ingredients in a food processor or high-speed blender, except blueberries.

3. Fold in blueberries.

4. Line a muffins tray with liners.

5. Fill each muffin cup until 2/3 full.

6. Bake for 22-25 minutes. You’ll know they are done when the tops are golden and a toothpick comes out clean when inserted in the center of the muffin.

7. Enjoy!

In good health,

Tara

Zucchini Fritters

Hey guys,

Last week. I came to you live on Facebook to walk through a little cooking demo (talk-through, really) of how I made Zucchini Fritters. My version is gluten-free, dairy-free, and grain-free with extra Omega 3s, fiber, and protein.

Here’s that video

For those that requested I write up the recipe, here ya go!

Zucchini Fritters

Ingredients:

• 2 large zucchinis, grated

• 2 large eggs

• 1/4 cup nutritional yeast

• 1/4 cup ground flaxseeds

• 1/4 cup cheese of choice (I used non-dairy cheese)

• 1 tsp salt

• coconut oil for cooking

Directions:

1) Add grated zucchini and salt to a colander and place in the sink for 5 minutes. Allow extra fluid to drain.

2) Place zucchini in a cheese cloth and squeeze out any additional fluid.

3) Add the eggs, nutritional yeast, flaxseeds, and cheese and mix well.

4) Add oil to a pan and over low-medium heat, cook 1-2 T of fritter mixture at a time (like a pancake). Once edges start to brown, flip over. This takes approx. 3 minutes per side.

5) Keep extras for up to 5 days in the fridge or freeze for up to 3 months. Reheat in toaster or oven.

Enjoy!

In good health,

Tara

Chia Watermelon Fresca

Watermelon, watermelon...everywhere!  Want to put this fruit to good use before it's out of season?  Try this deliciously refreshing recipe!

Chia Watermelon Fresca (Serves 1)

Ingredients: 

• 1 1/2 cups seedless watermelon cubes

• 3 tbsp. water

• 1 tbsp. chia seeds

• 1 slice lime, for garnish

• Sprig of mint, or strawberries, for garnish

• Ice

Directions: 

1. In a blender, puree watermelon and water until smooth. 

2. Stir in chia seeds and let them sit for about 5 minutes (to thicken up). 

3. Stir again, and let it thicken for as long as you’d like!

4. Pour into a glass over ice and garnish with lime and sprig of mint or strawberries.

Enjoy!

In good health,

Tara

White Bean and Spinach Stew

These days, many people are looking for more plant-based meals for various reasons and still crave a hearty meal. Plant-based can still mean something with sustenance, warmth, vibrant colors, and flavors to help fill your belly and your soul!  Stews are a great way to satisfy that need for a heartier meal.  They can be served warm in the colder months, and cold on a hot and humid day.  

The spinach in this meal delivers a serving of low-glycemic vegetables, gut-promoting fiber, and vitamin K, A, C and folate.  The iron in spinach plays a role in well-functioning red blood cells which help to transport oxygen around the body.

The phytochemicals ("plant magic") in onions can reduce the amount of damaging free radicals circulating in your body.  The sulfur and chromium work in tandem to help reduce blood sugar.

Olive oil is rich in heart-healthy, monounsaturated fat.  This helps us absorb all the fat-soluble vitamins in the dish, promote healthy hormones, and nourish our skin and hair.  Olive oil also has strong anti-inflammatory properties and is a staple in health-promoting Mediterranean Diet.

Thyme is known to help sore throats...as well as lowering high blood pressure and helping to manage elevated cholesterol in the blood.

Garlic is highly nutritious, yet low in calories.  The powerful compounds in garlic can help to reduce and stabilize blood pressure and cholesterol levels.

Cannelli beans brings a plant-based serving of protein to help heal damaged tissues and promote and strong and lean body.  These white beans are also full of fiber which promote a diverse microbiome, weight management, and regular bowel movements.

The lycopene (that red hue) in tomatoes are activated most during the cooking process.  It has been shown to promote the health of the skin, prostate, heart, bones, and blood vessels.

White Bean and Spinach Stew (Serves 4)

Ingredients: 

• 1 tablespoon olive oil 

• 1 medium onion, chopped

• 4 cloves garlic, minced 

• 1 Tbsp. fresh thyme, chopped (or 1 tsp. dried) 

• 2 x 16-oz. cans cannellini beans or other white beans, rinsed & drained 

• 1/2 cup water 

• 4 canned plum tomatoes, drained (organic if possible)

• 1 x 14-ounce low sodium veggie broth (organic if possible)

• 3 cups baby spinach, chopped

• 1/4 tsp. sea salt 

• 1/4 tsp. fresh ground black pepper

Directions: 

1. Heat olive oil in a medium saucepan over medium-high heat. Add onion.  Cook for about 5 minutes or until soft. 

2.  Add garlic and thyme; cook 1 minute. 

3.  Add the beans, water, tomatoes, and broth. Increase heat to high until stew begins to simmer. 

4.  Reduce heat; let simmer for about 5 minutes, stirring. Add more water, if needed.

5. Stir in the spinach, and cook until wilted.  Season with salt and pepper.

Enjoy!

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In good health,

Tara

Amazing Stuffed Mushrooms

Somewhere around this time every year - the first week of January - it's like my body is ready to be done with the cookies and wine and wants REAL food.  I used to be left with sugar cravings after the holidays, but ever since practicing my own Reset (such as the 10-Day Healthy New You Reset starting this Monday), I've learned how to quickly bounce back and give my body more of what it needs (balance!) so it stops yelling at me to feed it more sweets.  :-)

So, here we are in the first week of January and, once again, I was craving something substantial.  REAL food. A meal. Substance. 

I thought you might be as well.  Or, at least, you might benefit from the real food to help quiet your own post-holiday cravings!

If you plan on making this vegan & gluten-free dish, drop a comment and let me know!  I enjoy hearing from you!

Amazing Stuffed Mushrooms (Serves 4-8)

Ingredients:

• 1.5 lbs mushrooms (you can use baby portobellos, cremini, or button)
• 2 T olive oil
• 1/2 cup fresh parsley, roughly chopped
• 1 small red bell pepper, finely chopped (reserve a little extra for serving)
• 1 shallot, chopped
• 2 cloves garlic, minced
• 1/4 cup sun-dried tomatoes, diced
• 3/4 cup walnuts, chopped
• 1 cup baby spinach, chopped
• sea salt & pepper, to taste

Directions:

1. Preheat oven to 375 degrees F.
2. Remove mushroom stems (and set aside for later). Brush mushrooms with a little olive oil, place (stem side up) on baking sheet and bake for 8-10 minutes.
3. In a saute pan over medium-high heat, add 1 T of olive oil.  Saute the shallots, bell pepper, garlic, and sun-dried tomatoes for about 3 minutes - until they start to get tender.  
4. Add in the parsley, finely chopped mushroom stems, and chopped walnuts, cook another 2-3 minutes.
5. Add in chopped spinach until it wilts.  Add salt and pepper to taste.
6. Remove mushrooms from the oven, pour off any water that accumulated in the mushrooms.
7. Spoon the sauteed filling into the mushrooms and bake for an additional 10-12 minutes.
8. Top with fresh, raw, diced red bell peppers and serve warm.

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Hope you enjoy!

In good health,

Tara

Almond Coconut Bliss Balls

Hellooooooooooooooo!

It's December 3rd.  Yup.  Go check, I'll wait.

:-)

Well, sometimes you need a break from the fancy-schmancy cookies and pies that turn your kitchen upside down and your floors into a flour skating rink.

I feel ya.

Try these Almond Coconut Bliss Balls!

These are a delicious snack or dessert and require NO BAKING!  They come together quickly, so they work wonders when you're in a pinch and need to bring something sweet to your office potluck, your next holiday party, or just to have something on hand for out-of-towners.

<<<These are gluten-free, dairy-free, egg-free, soy-free, grain-free, no refined sugar, vegan>>>

Enjoy!

In good health,

Tara

Almond Coconut Bliss Balls

Ingredients:

1 cup coconut flakes (unsweetened)

½ cup almond flour

2 T honey

2T coconut oil

1 tsp pure almond extract

½ tsp cinnamon

Directions:

1.    Mix all ingredients together in a large bowl.

2.    Refrigerate for 30 minutes to harden.

3.    Roll into balls (approximately 1 T each).

4.    Place in freezer on a wax paper covered plate for at least 1 hour.

5.    Keep in container in freezer or refrigerator and serve cold (will melt if left out too long).