Choco-PB Yogurt

Hey there,

So….I know you have a sweet tooth! I do, too. ;-)

Here's my latest low-glycemic / low-carb CONCOCTION - basically just a recipe without any measurements. I'm calling this one:

Choco-PB yogurt

Ingredients:

Unsweetened coconut yogurt (I used So Delicious brand)
Powdered peanut butter (use any protein powder you like)
Peanut butter (or any nut / seed butter)
Raw cacao powder

Toppings pictured: frozen blueberries and hemp seeds


Directions:

1) Mix all ingredients together in a bowl and add toppings as desired. 

2) Enjoy it as a healthy snack, side dish, or delicious dessert!



In good health,
Tara



P.S. If you are ready to make your health a priority once and for all and would like a coach to take you through your transformation, you're welcome to sign up for a (free) 15-min. call so we can chat about your goals and whether or not we're the right fit to work together. 

Easy Apple Dippers

Hey guys,

Ready for a fun & tasty new snack or dessert idea?

These are great for parties and perfect if you need something that doubles as an activity AND food source for your kiddos. :-)

Easy Apple Dippers

(serves 2) 

Ingredients: 


💚1 apple 

💚Dips (such as peanut butter, almond butter, melted dark chocolate, coconut yogurt, mejool date "caramel" 

💚Toppings (such as crushed nuts, seeds, dark chocolate chips, coconut) 


Directions: 

1. Using a melon baller, scoop out "balls" of the apple until you reach the core. 

2. Pierce each apple "ball" with a popsicle stick. 

3. Coat each apple ball with dip of choice and then into topping(s) of choice and place on wax paper. 

4. Place in freezer for at least 30 minutes. 

5. Enjoy!! 



In good health,
Tara

P.S. If you are always looking for new and fun (+ healthy) recipes for yourself and your family, grab my FREE 3-Day Meal Plan for Losing Body Fat. This thing is not only an awesome tool to spark momentum and results, but its’s chock full of delicious new meals and snacks to try! Grab your copy right here, right now. Hope you enjoy!

Microwaveable Paleo / Keto Bread Recipe and Demo

You can make bread - from scratch - in 3 minutes using your microwave.

It almost seems impossible, doesn't it? Now, I know what you may be thinking.  "Tara, isn't the microwave unhealthy?" Yes, sort of.  Studies have shown that some nutrients are depleted when using the microwave to heat up or cook food.  So, as an everyday thing, I wouldn't suggest this cooking method. Here's where the 'sort of' comes into play.  If you make this bread instead of heading out to pick up your Wonderbread (or other bread that lives in the middle aisles of the grocery store), then this is definitely the healthier option!! 


If I'm being real with you - and I always am - I do use my microwave sometimes. This bread recipe would come out great in the oven too!  I just haven't nailed down the temperature and timing of it yet. If you end up trying it and want to save me some recipe-testing time, I'd love you to reply and let me know what worked for you.  ;-)


For now, I knew this one was too good not to share.  I've already had a few messages from people who saw the recipe when I first posted it on social media last week.  They're loving how easy and versatile it is!  Not only is it versatile in use (sandwiches, toasted with butter or coconut oil, cut into squares and served as a dinner side dish…) but it also happens to be paleo, keto, and vegetarian-friendly.  With just a few net carbs per serving, it's a great choice for someone that needs low-glycemic.

IF videos that make you sea sick...filled with cute toddlers, runny noses, and a lot of whining is your thing, you're definitely going to wanna check out this video demo that I did LIVE with my son, Jagger, when he was home sick from school.


If you're like, "Tara, just give me the freakin' recipe please.", then check out this pretty PDF that you can print.  It contains the nutrition facts as well!


'Til next time...


In good health,
Tara


P.S. If you are enjoying these recipes, make sure you join my private Facebook group, Lean In with Tara Allen Health, where there is a very large - and growing! - database of healthified recipes.  :-)

The 4 most popular diets...and what they have in common.

Hey all,

So, one of my favorite ways to share wellness tips and strategies is through my weekly, live Workshop Wednesday videos.  My most recent one was about the 4 most popular "lifestyle" diets at this time and what they all have in common.  


Yup, that's right!  There are 3 things you can do right now that will help you get the same health-promoting and weight loss results that people following these top 4 diets are raving about…without a million rules or a list of "good" and "bad" foods! Check out the video right here and start to tackle these today!

In good health,

Tara

Is that a protein bar...or a carb bar?

As a health coach - slash - nutritionist - slash - personal trainer - slash - RN, you can imagine that while I work with lots of ‘general health’ requests, weight loss is a top priority for many of my clients.

One of the most common mistakes I see people make on their weight loss journey is mislabeling their food groups. Watch the video below to find out if you, too, are making this common mistake. The good news is that with a few simple swaps, you may be right back on track with your weight loss goals.

If these videos are helping, make sure you sign up for my newsletter list so you don’t miss any!

“See” you soon!

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

Cherry Coconut Chia Pudding

Good morning!

If you're like me and you sometimes wait until last minute to decide on a dessert to make or serve to your family or for a special occasion, I've gotcha covered with this SUPER EASY, no-bake option.

Cherry Coconut Chia Pudding
(Serves 3)

Ingredients:

• 1 cup full-fat coconut milk
• 1/2 cup frozen cherries, chopped (plus extra for topping)
• 1/4 cup chia seeds
• 2-3 T coconut flakes, unsweetened
• 1/2 tsp stevia (or substitute with a drizzle of honey or maple syrup)

Directions:

1. Whisk all ingredients together in a bowl the night before you're having company over.
2. Leave overnight in the fridge.
3. The next day, spoon into 3 of your prettiest bowls and garnish with more cherries and/or coconut flakes.

Voila!  Enjoy.

If you try this one, please drop a comment below and let me know what you think!

In good health,

Tara

"Tara, what do YOU eat?!"

Hey there,

There's been one question that I've been hearing for years and years now..."Tara, what do YOU eat?!"  Ever since I became a vegetarian at the age of 8, people have been wondering what a day in the life of....my plate....looks like.  :-)

Well, today I figured I'd address this question as I reveal an exciting announcement.  My next 10-Day Healthy New You Reset is now open for enrollment at the early bird pricing!  This reset is for you if you're interested in heading into the Summer with a body you love living in.  You can expect weight loss, increased energy levels, and decreased sugar cravings, to name a few things.  Check out this page to read the testimonials and find all of the details!  

Spots are limited and the early bird pricing is only up until tomorrow at 11:59 PM, so grab your spot NOW and join us!

In good health,

Tara

EATING MORE for weight loss

January is almost over!

How are those resolutions coming along?

I recorded a video LIVE on facebook last week that may help you with your weight loss goals AND hunger pangs.  We got into macros, portion sizes, quality foods, and how to ADD more food into your day while crowding out the junk.  This won't just help your waistline, it will help improve your overall health!

Happy Saturday,

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.

If you enjoy trying new healthified, gluten-free & vegetarian recipes, sign up for my newsletter so you can receive them straight to your inbox. :-)

Hope you enjoy!

In good health,

Tara

Maple Sea Salt Fudge

Hey there,

Ready for the holidays yet?  Me neither!

If you are new to my site, I’d like to take this opportunity to invite you to join my free newsletter list. My newsletter is where I share SO MANY more of my healthified recipes and wellness tips to get you healthy, fit, and strong! It’s a one-stop shop. ;-)

And while you’re at it, you might as well join my private facebook group, Lean In with Tara Allen Health, too! Inside you’ll find weekly challenges to optimize your body and mind, more recipes, and fun fitness Fridays.

Alrighty, so what if you had one more, quick & easy, healthy, NO BAKE dessert recipe in your arsenal to have at your fingertips for the remainder of the parties and gatherings?  

I love to have some desserts in the freezer - especially this time of year!  This helps cut back on the last-minute prep stress and means that if someone stops by last minute or we're running out and want the kids to be able to partake in dessert too, we have some options on hand.

This Maple Sea Salt Fudge is sooooooo satisfying!  It's delicious and festive, plus it's full of protein and healthy fats to help keep you from devouring the cookie platters you just worked so hard to create.  :-)

<< These are gluten free, dairy free, vegan, and paleo>>

Don't they LOOK amazing too?!

Maple Sea Salt Fudge

Ingredients:

1 cup almond butter

1/2 cup cashew butter

1/2 cup coconut oil (melted then cooled to room temp.)

1/4 cup pure maple syrup

1.5 tsp pure vanilla extract

1 tsp sea salt (optional: extra for garnish)

Directions:

1. In a large bowl, mix together nut butters, maple syrup, and coconut oil.

2. Mix in vanilla and sea salt.

3. Line a cake pan (8X8 works well) with parchment paper.

4. Spread mixture evenly into cake pan.  

5. Optional: Garnish with sea salt.

6. Place in freezer for 1-2 hours.

7. Cut into squares (using a warm knife). Place remaining squares back into the freezer to store.

Let me know if you try these! 

In holiday cheer and 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).

Banana Bread ---> grain-free, dairy-free

It's Spring break, Easter, and Passover all this week!  You may need a good dessert that doubles as breakfast and snacks for the kids this week.  It should hold up well in the freezer, be delicious, taste like a treat, and be nourishing to you, your kids, and your guests.  Am-I-right?!?!  

This Banana Bread was born out of the need to use up my mushy bananas.  I already have a freezer stash to use for smoothies and to make 'nice cream', so I wanted to make bread.  For us, it needed to be gluten-free, dairy-free, no refined sugars, full of healthy fat, protein, and fiber.  I'm fueling my busy & active body along with my family's.  And, with the things my toddler says on the regular, let me tell you, her brain is very happy with the kinds of fuel it's been getting!  ;-)  

Example from today:

Magnolia to Jagger:  "Jagger, please stop jumping in your crib.  We worked very hard for that bed and I wouldn't want to have to buy a new one and put it together again."

So, I'm sure your kiddos are just as hilarious - especially when they're getting in that good nutrition!  Leave me a comment and tell me what funny things they've said recently.  

And, make this bread immediately (if there are no egg or nut allergies in the house).  It's a good one to have on hand for a busy & special week like this one.

Banana Bread

(gluten-free, dairy-free)

Ingredients:

4 large eggs

4 bananas (ripe or overripe)

½ cup almond butter (sub: peanut butter)

4 T coconut oil, melted (plus extra to grease pan)

1 tsp pure vanilla extract

3/5 cup hazelnut flour (sub: almond flour)

1 T cinnamon

1 tsp baking soda

1 tsp baking powder

½ tsp sea salt

Directions:

1.    Preheat the oven to 350 degrees F.

2.    Combine all wet ingredients in a blender.

3.    Add dry ingredients to blender and mix well.

4.    Grease an 8X8 cake pan (ok to use loaf pan, but cooking times will vary).

5.    Pour batter into pan and bake for 35-45 minutes. (or until a toothpick inserted in the center comes out clean).  Top of bread should be golden-brown and center should be set.

6.    Allow to cool before slicing and serving. 

Red Velvet LOVE Brownies

February is in full swing as we are approaching the middle of the month already.  How?!?  With the famous groundhog forecasting 6 more weeks of Winter, I suppose we should've been expecting the blizzard we were met with today on Long Island.

Snow and all, February is a time for love, heart-shaped everything, shades of pink and red, heart health, and lots and lots of…chocolate!!

So, what if you're on a roll with upgrading your health so far in 2017, but still looking for something that looks and tastes like an indulgence?  What if you or a family member have some food allergies / sensitivities that prevent you from being able to eat most of the store-bought or homemade recipes out there?  I hope this Red Velvet Love Brownie recipe fills that void for you!

These bad boys are gluten-free, dairy-free, high in protein and fiber, and contain healthy fats plus a full serving of veggies.  They're chocolate-y, yet low glycemic…how's that for showing your heart some love this month?!

Black beans in brownies?!?!  Yup!  They work great for texture, color, and add lots of nutrition!  

Beets bring the "red velvet" hint of color while adding a bit of subtle sweetness.

Brownie batter all mixed up.

Red Velvet Love Brownies

Ingredients:

• 1 (15-oz) can of black beans, rinsed (BPA-free can)
• 2 large eggs
• 1/2 cup beets (sliced and cooked - either roast in oven or buy a jar)
• 1/3 cup honey
• 3 T coconut oil, melted
• 1 T water
• 1 tsp pure vanilla extract
• 3/4 cup cacao powder
• 1/4 cup unsweetened / dairy-free / gluten-free chocolate chips
• 1.5 tsp baking powder
• 1/4 tsp sea salt

Directions:

1. Preheat oven to 350 degrees F.
2. Mix dry ingredients in a large bowl.
3. Mix wet ingredients in food processor, high-speed blender (keep scraping sides down), or with a mixer.
4. Combine wet ingredients into bowl with dry ingredients and mix well.
5. Pour into well-greased muffin tin or line with paper liners.  This makes adorable, round brownies with slightly crispy edges that are like getting the highly sought-after corner piece each time.  ;-)
6. For the look pictured up top (with the heart in the middle), cut a beet slice into the heart shape and press onto top.  Other ideas for toppings include: chocolate chips, hemp seeds, walnuts, or anything else your creative mind comes up with.
7. Bake 20-25 minutes - until edges start to pull away from muffin tin and become slightly crispy.
8. Share with your favorite people!

Little hands couldn't wait for me to finish the photo shoot.  ;-)

Red Velvet Love Brownies with various toppings. Pictured (starting top left and going clock-wise): Walnuts, chocolate chip and hemp seeds, heart-shaped beet, chocolate chip.

Alright guys…will you dare to try these?  It is definitely "different" to bake with black beans, but they taste so chocolate-y and are healthy…come on now!  Brownies for lunch, anyone?

In good health,

Tara

Game Day Recipe

Whether you're hosting your friends and family or visiting someone else to watch The Big Game (a.k.a. Superbowl) this Sunday, there's a few things that remain top of mind on this not-quite-a-holiday holiday…football, half-time shows (wardrobe malfunctions?), commercials, and…FOOD!

What are you making?  What are you bringing?

This Crunchy Cauliflower recipe is perfect for Game Day.  It works as a snack, an appetizer, or a side dish.  It's delicious as-is, or can be paired with your favorite dip or sauce if you want to be fancy.  This recipe is vegetarian, gluten-free, dairy-free, paleo-friendly, high protein, high fiber, and of course a serving of veggies!  And…it's toddler-approved (actually, toddler-obsessed!).

Crunchy Cauliflower Bites

Ingredients:

• 1 head of cauliflower
• 4 T coconut oil, melted
• 1 large egg
• 1/3 cup almond flour
• 1/3 cup nutritional yeast
• 1/2 tsp sea salt
• 1/2 tsp pepper
• 1/2 tsp paprika

Directions:

1. Preheat oven to 425 degrees.
2. Chop cauliflower into bite-sized florets.  Place in large bowl.
3. In a medium bowl, combine almond flour, nutritional yeast, salt, pepper, and paprika. Mix well.
4. Add coconut oil and then beaten egg in the bowl with the cauliflower.  Mix well.
5. Add dry mixture from medium bowl into bowl with the cauliflower and mix until evenly coated.
6. Spread cauliflower evenly onto a greased baking sheet.
7. Bake 7-8 minutes, flip, and bake another 7-8 minutes.  The cauliflower should be crispy and a bit brown on the edges.
8. Eat up!

Happy Friday, everyone!

In health,

Tara

Almond Flour Versatility

You have almond flour.  It's sitting in the back of your pantry.  It may have dust on it!?  You bought it for that recipe you made a few months ago - ya know, when you were super-duper gung-ho on your gluten-free / paleo / Whole30 / healthy-mama-and-family kick?  Now what?

Guys, almond flour is not an ingredient that should come with buyer's remorse.  It's SO versatile!  Full of plant protein, healthy unsaturated fats, and heart-and-body-loving fiber, it should be allowed into the spotlight of your food prep just a bit more. ;-) 

Almond flour can bring added nutrition and goodness in many ways:

• Healthy baking - it's the perfect alternative to regular bleached or whole wheat flour for those with food sensitivities and those just looking to step up their health game.
• Thickening agent - add slowly into soup, stews, dips, sauces, and even hummus if you need a slightly thicker or more dense consistency.
• "Protein powder" - throw into smoothies, healthy fudge, in yogurt, oatmeal, energy balls, sauce…anywhere you may need a little boost in protein.
• "Breading" - Mix with some spices and herbs for a quick and easy replacement for breading.  Make your own mozzarella sticks, breaded and baked chicken, or zucchini fries by dipping the food in egg first and then in the almond flour/herb mixture. Yum!  This is the perfect appetizer swap (hmm….SuperBowl, anyone?).

So, will you dust off that bag of almond flour (or just go ahead and buy it already)?!?!  What do you like to make with this powdered beauty?

I'd love to hear from you if there are any other ingredients that haven't been in your meal prep rotation in a while….or any products/ingredients you've been wanting to purchase, but just can't justify since you don't know what to do with it after that. ONE. recipe.  Let me know!  Maybe I'll feature it in an upcoming post.  ;-)

Make it an awesome, almond-y day!

In health,

Tara

Crustless Pumpkin Pie

It's the day before Thanksgiving here in the U.S. and most folks are either traveling to be closer with friends and family or hunkering down to get their meal prep on.  It's also day 3 of my GREAT and GRATEFUL week here at Tara Allen Health.  I'm grateful to have spent previous years helping patients in the hospital on Thanksgiving Day.  There's nothing quite like seeing how important you are in someone's day than when you are caring for them on a holiday while they're missing out on their own traditions back home.  Therefore, as I enjoy a day off with my family tomorrow (well, limited work - I am an entrepreneur!), I am grateful for the nurses, doctors, police officers, firefighters, and ALL service professionals that will be working hard tomorrow to keep this country running as safely and healthfully as possible.  I'm grateful for all experiences that have lead me to where I'm at currently - as a wife and mama to an infant and toddler, and a business owner that gets to CHANGE lives in the best way on a daily basis with a schedule flexible enough to allow me to "mom" when i need to "mom".  GRATEFUL!

Now to share something GREAT in celebration...

A little birdie told me you may be in a pinch for a last-minute Thanksgiving dessert recipe.  This pumpkin pie comes together quickly and is something you can feed your guests, young and old, and feel good about!  It takes about 5 minutes to prep, so throw it in the oven while you relax, chase your kiddos, or figure out how the heck to carve that turkey.  ;-)

Cheers to a peaceful, smiley, laughter-filled Thanksgiving to you all!

In health and gratitude,

Tara

CRUSTLESS PUMPKIN PIE

Crustless Pumpkin Pie

Ingredients:

15 ounces pumpkin puree (1 can)

1 cup coconut milk (full fat)

3 eggs

¼ cup honey or pure maple syrup (ok to sub with 1 T stevia for an even lower glycemic index)

¼ cup crushed walnuts or pecans

2 T chia seeds

1.5 tsp cinnamon

1 tsp ginger

1 tsp nutmeg

1 tsp pure vanilla extract

coconut oil (to grease pan)

Directions:

1.    Preheat oven to 350 degrees F.

2.    Grease baking pan with coconut oil.

3.    Mix all ingredients in blender, except crushed nuts.

4.    Pour mixture into pan and bake for 45 – 50 minutes.

5.    Top with crushed pecans / walnuts and allow to cool.

6.    Serve yourself a slice before it gets eaten all up.  ;-)