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

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

Summer Smoothies

Hey there,

Surprise! Today I wanted to share my new collection of summer smoothie recipes with you.

Smoothies are one of my favorite ways to get in extra nutrition as a meal replacement or snack. You'll notice each of the recipes is for one serving, but feel free to bump that up so you have some to share....or pour into ice pop moulds for a quick dessert!

My suggestion? Pick one or two of these to try this week. Add the ingredients to your grocery list and jot down a quick meal plan for the next few days or week.

Did you know that when you wait until it's time to eat to decide what you'll have, your primal brain takes over? That's why it becomes much harder to choose something healthy in the moment.

Instead, by planning your meals at least 24 hours (or more) beforehand, you can tap into your pre-frontal cortex (your "human" superpower brain) and make decisions based on your long-term goals.

You deserve to set yourself up for a win!


Enjoy,
Tara



P.S. Here's that link for the recipe book again. Feel free to print it out or save it for future reference. :-)

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

Baked Sweet Potatoes with Hummus

Baked Sweet Potatoes with Hummus (Servings 4)

Ingredients:

• 4 sweet potatoes

• 2 tablespoons sea salt

• 1-2 cups baby kale leaves 

• ½ teaspoon dried chili flakes 

• 1 tablespoon + 1 tsp. extra-virgin olive oil 

• Sea salt and cracked black pepper 

• 1 sweet onion, chopped

• 1 cup hummus

Directions:

1. Preheat oven to 400°F. 

2. Place the sweet potatoes on an baking sheet, pierce a few times with a fork and rub with salt. Bake for 60-70 minutes, or until cooked. 

3. While the sweet potatoes are cooking, place the kale, chili, oil salt and pepper on a baking sheet with parchment paper and toss to combine. Cook for 8–10 minutes or until golden. Set aside.

4. Heat a sauté pan to medium-high heat.  Add 1 tsp. of olive oil and add chopped onions.  Sauté until golden brown.  (about 15-18 minutes)

5. Cut the sweet potatoes in half, and top with the hummus, caramelized onion and crispy kale to serve.

If your family is anything like mine, hummus is an entire food group!  Sometimes homemade, usually store bought (because...time saver), but no matter what, there's always a shelf in the fridge dedicated just to our hummus.  An occasional container of salsa, dressing, or dip might try to sneak up there with the hummus, but that usually doesn't last long.

So, why not pair something warm, sweet, delicious, and colorful like sweet potatoes with one of the only foods that every person in our household eats?!

If you try the Baked Sweet Potatoes with Hummus recipe, drop a comment and let us know what you think!

In good health,

Tara

P.S. If you are enjoying these recipes and are looking for more delicious plant-based & gluten-free options, make sure to sign up for my email list!  I will hook you up.  ;-)

You can sign up right on my homepage at TaraAllenHealth.com