Day 1 of my 21 Day Fix EXTREME!

Hey guys! I wanted to share my food, thoughts and reasons why I am doing the 21 Day Fix Extreme! <3

As most of you know I have been into health and wellness for years now. I am a Clean Eating supporter and advocate, I love anything GREEN and I love a good sweaty workout! My passions turned into a business as I started one-on-one coaching and helping others at a higher level – I have been truly blessed!

But… even the best still slip up and need some guidance! I have been enjoying too many sweets, too much salt, not enough greens and have pretty laid back on my fitness. I needed that motivation back in my life! I have been following and participating in some of the BeachBody programs ( I love PiYo!) and listening to some of my clients and followers comment on how well these programs work for them.

So I thought what the heck! What do I have to lose? I have been really getting serious about competing in my first body competition this year and needed a serious jump start! I was reading about the 21 Day Fix Extreme and how dialed in everything is – from the daily workouts to the super lean and clean nutrition plan… I knew I had to have it!

Day 1 has been pretty amazing for me! I am upping my animal protein for the next 21 days and incorporating a lot more fresh veggies and greens in my plan – more than I was before. It is a very effective program with individual containers to help make is SUPER SIMPLE! No counting calories ( I have never done that ) and makes it virtually fool proof! I feel less bloated today than I have in weeks… yay!

This was my meal plan today:

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Morning Green Juice

Green Juice… you’re my best friend in the morning. Psssttt… don’t tell Coffee I told you that!

There is nothing better than slamming back a huge glass of kale, lemon and apple! It wakes me up, jump starts my day and allows me to feel grateful for this amazing journey I am on! Plus, it TASTES amazing!

And don’t get me wrong… I still drink my coffee :)

So what is my my AMAZING morning green juice? Let me tell you!

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Today I will make magic happen – Ways to keep yourself motivated!

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It doesn’t matter who you are, we ALL experience lack of motivation. When you first start a project, or an idea, or a new life change, you are EXTREMELY motivated and happy! You wake up feeling positive, gung-ho and ready to tackle whatever it is HEAD ON!

But… after a few days or weeks that lack-luster feeling starts to trickle in and you start to get in that vicious “I will do it later” mentality. That’s when later becomes a day, then a week, then a month and eventually you are back to square one again.

Don’t you think it would take less effort to actually just DO IT rather than start and stop again and again and again? Sure it would! But how? How can you stop the roller coaster?

Honestly, I have dealt with this my entire life. I am a master-procrastinator. I hate to admit it but it’s the truth. However I have developed some key habits to help me stay focused, motivated and to help me actually get shit done!

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{Recipe} Power Date Balls – Raw, Gluten Free

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I have been making date balls for years now. I just love them! I started making them when I had my first LaraBar – I loved the idea of dates and nuts all mixed together. It is a food marriage that is a match made in heaven!

I normally add chocolate and coconut… because anything with chocolate and coconut is a winner in my book! For this batch I simply combined medjool dates, almonds, coconut flakes and cocoa nibs. Simple perfection.


  • 1 cup raw almonds, or toasted
  • 1 1/12 cup pitted medjool dates
  • 3/4 cup raw, unsweetened coconut – or toasted
  • 1/4 cup cocoa nibs or dark chocolate chunks

In a food processor using the “S” blade, pulse the dates until they are medium sized chunks ( about 30 seconds ). Add almonds and pulse until a paste ( about 1 minute ). Add coconut and chocolate. Pulse until combined ( about 30 seconds ). You will have to scrape the sides of the food processor down as the date will become a paste and will not want to blend. I like larger chunks of almonds and coconut in my date balls so I wont over process.

Once the dough is the consistency of your liking, roll into balls. It is much easier if you wet your fingers before doing this. Place in a container and store in the fridge/freezer. I will have a few as dessert or crumble up over yogurt or as an afternoon snack.

Here is another recipe I created but this one is loaded with chocolate goodness :)

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XxOo Tasha

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Are salads healthy for you?

You say you eat “mostly salads” but you are still feeling puffy, not losing weight and possibly gaining weight.


Just because you have a bed of lettuce does not mean that you can pile on the cheese, croutons, beans, meat, dressing, etc. You would probably be consuming LESS calories and fat if you ordered a plain hamburger with no cheese and extra veggies!

ChilisQuesidillaSalad Image from TakePart’s 15 Worse Salads than a Big Mac

When choosing a “salad” keep it as RAW as possible and SKIP the dressing! A lot of times I will have a small amount of goat cheese or feta and that gives me enough flavor that I will not need dressing. You can also have a small scoop of hummus, too.

I do not measure my raw veggies but I will measure my beans, proteins and anything else that is NOT raw. (1/4 cup for protein/beans)

And remember: just because it is labeled “salad” does not mean that it’s healthy for you!

Now I know not all calories and grams of fat are the same. Healthy fats like avocado, nuts, seeds, flax, etc. can also add up. However these fat’s are essential for your body. One of my favorite salads is my Raw Kale Salad which has a good amount of avocado in it. Calories and fat from whole, raw plant-based foods will ALWAYS be better than cheese, dairy and meat.

dinner5 Raw Kale Salad Spread

Clean Eating and Healthy Salad Dressings

Avocado dressing

  • 1 large ripe avocado
  • 1 garlic clove
  • 1/4 tsp hot pepper flakes
  • 2 Tbsp lime juice
  • 2 tsp olive oil
  • 1/2 cup water 

Place all the ingredients in a blender and process until smooth. Adjust the amount of liquid to obtain nice creamy dressing.

Almond butter ginger dressing

  • 1/2 cup raw almond butter
  • 1/4 cup olive oil
  • 1/4 cup water
  • 1 tsp grated ginger root
  • 1 clove garlic, minced
  • 1 tsp lemon juice
  • Sea salt & black pepper to taste

In a bowl whisk almond butter, olive oil, water and lemon juice until you receive smooth dressing. Adjust liquids if necessary. Add ginger and garlic. Mix well. Add salt to taste.

Herb dressing

  • 1 cup minced medley of fresh herbs: dill, parsley, cilantro, basil
  • 2 green onions, chopped
  • 1 clove garlic, minced
  • 1/4 cup virgin olive oil
  • 1 Tbsp lime juice
  • Sea salt & black pepper taste

In a bowl mix herbs, spring onions and garlic. Add olive oil and balsamic. Mix gently. Add salt and pepper to taste.

Here is a list of salads from restaurants that contain MORE calories than a plate of pasta or hamburger!

Pinterest has an amazing selection of Raw Salads – check them out!

Here is a link to some of my favorite RAW summer salads!

spinach Salad Spinach Salads are one of my favorite salads!

Remember to always eat consciously and healthy!

XxOo Tasha

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Recipe Round Up Friday!

Hey clean eaters!

Today I am doing a recipe round up featuring SOUPS! Soup is a healthy way to get in your veggies while adding warmth to your body on a cold winter day or evening.

Making soup is very therapeutic: the chopping, the stirring, the seasoning… I put a lot of love into every pot of soup I make! And my family can tell :) And for those that may be intimidated by making soup, let me tell you that soup is virtually indestructible! Just keep adding veggies and spices until you find the right balance and taste! I will say that soup is what I use when I have veggies that need to be used ASAP – everything in the pot and in a few hours you have dinner! Simple!

Here are some of my favorite soup recipes! Enjoy!

healing soup255

Magical Healing Vegetable Soup – (My most popular soup recipe!)

Lentil Soup II

Vegetable Soup with Adzuki Beans 

Winter Vegetable Soup

chicken noodle soup4

Chicken Noodle Soup with Gluten Free Noodles

Butternut Squash Soup

XxOo Tasha

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Ratatouille 2


It has been cold this winter! My bones are cold, my feet are cold, my hands are cold… but my stomach is nice and toasty! Why? Because I have heaps and heaps of hot Ratatouille in my belly!!!

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Big chunks of veggies, tomato broth and an amazing array of herbs makes this dish one of those meals that is great for lunch or dinner, alone of with a crowd. Want to come over and have some?

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~ Ratatouille ~
Makes roughly 3 quarts
Adapted from this recipe


1 large can (28 ounces) whole peeled tomatoes
4-6 tablespoons extra-virgin olive oil
1 large eggplant (1 pound), cut into 1-inch chunks
1 large yellow onions, diced large
6 fresh garlic cloves, smashed and peeled
2 bell peppers (any color – I used red), seeded and diced large
2 large zucchini (1 pound total), diced large
1 bay leaf
1 tablespoon oregano leaves
1 tablespoon basil leaves
salt and pepper to taste
1 cup water


  • Preheat oven to 350 degrees. Place the entire can of tomatoes on a baking sheet. Take a knife and chop them into 1/2 inch pieces. Drizzle with olive oil (approx 2-3 tablespoons), salt, pepper and died basil flakes. Bake for 30 minutes, stirring every 10 minutes or so.

  • In a large bowl, toss eggplant with a good pinch of salt. In a large heavy pot, heat about 4 tablespoons of olive oil over medium heat. Add onion, a pinch of salt and pepper and let cook for about 5 minutes. Add garlic and cook until onions and garlic are soft, about 5 minutes. Add peppers and cook, stirring, until crisp-tender, about 5 minutes minutes. Season with salt and pepper and herbs.

  • The add tomatoes, eggplant, zucchini, bay leaf and water to pot. Cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium-low and cook partially covered until veggies are soft. Approx 20 minutes. Taste to see if you need to add any more seasonings. Serve with warm crusty bread and a salad.

  • Rat 1

    XxOo Tasha

    Posted in dinner, eggplant, recipe, vegan, vegetarian, zucchini | Leave a comment