dinner, food, lunch, thanksgiving, turkey

The Turkey Sandwich Post

I hope you all had an AMAZING Thanksgiving! Yesterday was filled with none-other: Eating!

turkey 1

Homemade cranberry sauce, steamed green beans, turkey, homemade stuffing and roasted sweet potatoes with a drizzle of pure maple syrup. We also had regular mashed potatoes which I skipped – I prefer sweet potatoes over mashed! It was a pretty low key day for us! Football watching, eating, sleeping… perfect!

But let’s be honest here… I was looking forward to left over turkey sandwiches BEFORE the turkey was done yesterday! It is my favorite part of Thanksgiving!

Today I made a celebratory sandwich – toasted sprouted bread, mayo, turkey breast with melted cheddar, arugula and homemade cranberry sauce. It was a glorious, wonderful mess!

turkey sandwhich

I always went back through my old blog posts to look at previous turkey sandwiches – it’s funny to see how my pictures have evolved!

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A toasted bagel loaded with cream cheese, cranberry sauce, turkey, spinach leaves and melted cheddar. Ooey, gooey GOODNESS! And a carrot with some hummus =) – from this post in 2009

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It had avocado, light mayo, sprouts, cranberry sauce and turkey between two slices of toasted, sprouted bread. The best! – from this post in 2009

I can remember these specifically and how AMAZING these tasted!

How do you eat/prepare your turkey sandwiches?

dinner, gluten free, lunch, paleo, soup, vegan, vegetarian

Winter Veggie Soup {Vegan, Gluten Free Option, Paleo Option}

Brrr! It’s COLD! I miss the summer nights, wearing tank tops and flip flops, frozen smoothies and the SUN! But what I do love about the winter is that I am able to make endless pots of hot soup to warm my bones!

I made this soup last weekend and it was the perfect batch to kick off my soup making season! Full of flavor and veggies, I ate this for lunch and dinner until it was gone!

The great things about soup is that you can sub different veggies or herbs and it will alter the flavor of the soup. But in a GOOD way! Is there such a thing as a bad soup? I think not!

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soup bannerIngredients:

1/2 yellow onion, chopped
3 stalks celery, chopped into small pieces
3 carrots, chopped into small pieces
1 head of collard greens or kale, chopped into small bite size pieces
1 Japanese sweet potato, chopped into bite size pieces
2 regular size cans of unsalted chopped tomatoes with the juice
herbs of choice – I used salt, pepper, dried basil, dried thyme, sage powder
Handful of noodles (optional – omit for paleo and use GF noodles for GF) – I used spaghetti noodles that were broken in half. Only a handful as I didn’t want a lot.
4-6 cups of water or stock – I always use water in my soups and they turn out great!

In a cast iron pot or a soup pot, add a few swirls of EVOO. Once hot, add your onion, celery and carrots. Season with a pinch of salt and pepper. Stir until the veggies are soft.

Add your potato and tomatoes and seasonings. Stir and cook for a few minutes. Then add your water – add 4 cups a the beginning and save the remaining cups for later, if needed.

Turn the pot up to a boil. Once at a boil, turn back to medium-low and add your greens. Cover and simmer for 30 minutes.

Check to see if you need to add more spices, salt, pepper and/or water. Your soup should be ready to serve at this point!

If you are using noodles:

Turn the pot back up to a boil. Add your noodles. Cook until the noodles are done.

Serves 6-8

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What is your favorite soup to make?

XxOo Tasha

dinner, product review, vegan, vegetarian

Veggetti Review and a Recipe!

If you are looking for a new way to incorporate more veggies into your diet, try raw zucchini noodles! I have been eating and incorporating raw zucchini noodles into my dishes for a long time – pasta dishes, salads and cutting them up and eating them with hummus! I have a veggie spiralizer that I normally use for my noodles but a PR rep for Veggetti contacted me and asked if I wanted to try it out – I was pretty excited for this opportunity!

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“The Veggetti®, gift card, information, and additional gift pack have been provided by Ontel.”

This thing ROCKS!

It has two sides for either wide noodles or thin noodles. And it’s super easy to clean up! The only issue I had was the lid – you are supposed to place your veggie in the spikes on the lid but it never did work for me so I tossed it. Using my own hand worked much better!

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I created two dishes – one salad and one pasta dish.

My salad was amazing! I used my spiraled zucchini and combined red cabbage, red bell pepper, green onion, garbanzo beans and cilantro.

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I then created this hearty ragu which contains mushrooms, fresh herbs, red bell peppers and red wine. This meal is half raw and 100% vegan. I hope you try it for dinner soon!

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  • 1 zucchini, washed and ends trimmed
  • half of a large yellow onion, chopped
  • 4 cloves of garlic, minced
  • 6-8 crimini mushrooms sliced, or 2 cups sliced mushrooms
  • 1 half red bell pepper, chopped
  • 6-8 kalamata olives, pitted and sliced
  • 1 tablespoon olive oil
  • handfuls of fresh parsley and basil, chopped
  • salt/pepper to taste
  • 1/2 jar of your favorite pasta sauce
  • 1/2 cup red wine

Heat a large sauce pan with oil over medium heat. Add onion, garlic, pepper and a pinch of salt. Let it cook down for 5 minutes, or until onion is somewhat transparent and soft. Add mushrooms, olives and herbs. (I used 4-5 sprigs of Italian parsley and 10 fresh basil leaves, all chopped up). Let cook down for 5 or so minutes.

Now add your wine. Crank up the heat to medium-high and let it cook out. Reduce heat to medium-low and add your half of jar of sauce and simmer. If it’s to thick for you you can always add a little bit of water. Add salt and pepper to taste.

To prepare the noodles, take your zucchini and spiralize/shred/grate the entire thing. No need to warm up or heat.

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Here is more information about Veggetti®:

· The Veggetti® turns vegetables into delicious, healthy spaghetti, instantly

· By using zucchini, squash, carrots, cucumbers and potatoes, the Veggetti® creates thick or thin pasta with significantly less calories and carbs than traditional noodles.

· Ordinary pasta has 800 calories and 160 grams of carbs compared to 60 calories and 8 grams of carbs using Veggetti®!

· Great for those who are trying to make healthier food choices, diabetics, or on gluten-free diets

· The Veggetti® is quick & easy to use, has stainless steel blades, and is dishwasher safe

· Veggetti® is available at Walmart, Bed Bath and Beyond, Walgreens, CVS and other fine retailers nationwide

Do you want your very own veggetti? Head on over to my facbook page and enter to win!

“The Veggetti®, gift card, information, and additional gift pack have been provided by Ontel.”

Healthy Eating!
XxOo Tasha

breakfast, clean eating, dinner, lunch, workout

Clean Eats + At Home Workout

Hi friends!

Happy Wednesday! How was your day?

Oh man  – do I have some goodies for you!

First – Let’s flex!

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flex 1

If you have been following me on my FB Page you have noticed that I am doing PiYo. And do I love it! PiYo is a mixture of pilates and yoga and was created by one of my favorite athlete, Chalene Johnson. PiYo is a a high-intensity, low-impact workout for a new kind of STRONG. Chalene Johnson took the very best Pilates and yoga-inspired moves and cranked up the speed to give you full throttle cardio, strength, and flexibility training—all at once. PiYo packs it ALL into each workout so you can build lean muscle mass—as you’re burning crazy calories.

And it works! I am getting more defined, stronger and leaner. It has done wonders! I do have a PiYo Challenge group for those that are wanting motivation and a community of supporters. Email me if you want to get started!

piyo mat

Tonight I did a great at home circuit thanks to Peanut Butter Fingers. It was pretty intense!

  • 1 min jumping jacks
  • 30 sec. jump rope
  • 1 min alternating lunges
  • 30 sec. jump rope
  • 1 min mountain climbers
  • 30 sec. jump rope
  • 1 min squat
  • 30 sec. jump rope
  • 1 min. high knees
  • 30 sec. jump rope
  • 1 min pop squats
  • 30 sec. jump rope
  • 1 min burpees
  • 30 sec. jump rope
  • 1 min jumping jacks
  • 30 sec. jump rope
  • 1 min. mountain climbers
  • 30 sec. jump rope
  • 1 min counter top pushups
  • 30 sec. jump rope
  • 60 sec. plank
    Do this circuit 2X!

I was a sweaty mess afterwards! It felt amazing!

EATS

Breakfast:

I had a LaraBar and some raw figs – figs are my favorite!

figs

Lunch:

I am been craving my green smoothies! This one was super smooth and creamy. It was pretty amazing!

 green smoothie
Vanilla protein powder, almond milk, a frozen banana, frozen mangos chunks and peanut butter. YUM!

I also ran to Trader Joes to pick up a few items that we were out of.

 tjs 1 Baby spinach, frozen fruit and Vegetable Masala Burger – these are my absolute favorite!

tjs 2 Lara Bars, avocado, brown rice, coconut oil, beans and figs

tjs 3

Dark chocolate and organic Tempeh

Dinner:

This is my favorite dinner! Fresh cut veggies, almond butter, hummus and Mary’s Gone Crackers. I love fun dinners like these!

veggie dinner

Did you workout today? I would love to hear about your accomplishments!

These are two of my favorite quotes that I live by every single day!

 we rise encourage

clean eating, dinner, pork, recipe

Clean Eating Dinner – Pork Tenderloin

When it comes to clean eating, simple is BEST! Most of my meals include a grain, vegetable and protein. That’s it! I have been including more meat products into my diet and I must say that I have been feeling better! I will save the whole – Why I am not vegan anymore – post for a later date, but long story short I was feeling very lethargic and un-balanced for a long time. There are many days where I do not eat meat still but I have enjoyed slowly incorporating some meat products back into my daily diet.

I made pork tenderloins the other night for my family and they turned out fantastic! Super juicy, flavorful and FAST!

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Grains – I made red quinoa but you can make brown rice, wild rice, millet or wheat berries! Here is a link to more ancient grains that are all equally great! If you do not want grains, you can also cook whole wheat pasta or steam a sweet potato.

Veggies – The greener the better! Asparagus, green beans, kale, brussel sprouts, broccoli… steam or roast a few pounds at a time and store in your fridge. That way you will have meal options for when you do not want to cook. Also, if you do not want grains or carbs with your meal simply double up on you veggies!

Protein – You can make chicken breast, turkey, pork tenderloin or beans. Get creative with your protein! Keep them clean by using a wide array of herbs and spices VS. sugar loaded condiments.

Recipe and directions: Pork Tenderloin Dinner
(based on picture)

Cooked Red Quinoa

Measure out 2 cups red quinoa. Add 4 cups of water or low sodium veggie broth to a pot. Add both in the pot together and bring to a boil. Cover and turn the temp down to low. Let cook for 15-20 minutes. Fluff with a fork.
Save the extra for the week to use in salads, breakfast instead of oats or as your grain for another meal. If you want extra for breakfast, cook in water NOT

Steamed Fresh Green Beans

Cut the ends off of 1 pound of fresh green beans. Place in a steamer and steam for 10 minutes or until your desired texture.

Pork Tenderloin

1 pound of lean pork tenderloins
Trim any excess fat that may be on the meat. Season with sea salt, pepper, basil, thyme, or any other herb that you enjoy. I tried a new seasoning bled from Trader Joes and it was perfect! (see below) Place pork in a non-stick pan over medium heat. Cook for 5 minutes and flip. Cook for another 5 minutes. Make sure these are well done but not dry. They cook fast so watch them!

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This dinner was very easy and fast! I really hope you enjoy it as much as we did!

dinner 3 dinner 4

XxOo Tasha

breakfast, clean eating, dinner, Food Journal, lunch

{Food Journal} 7.7.2014

Hi Friends! How was your Monday?

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What a relaxing weekend! I hope each of you also had a wonderful weekend!

Yesterday I helped move all day – literally ALL DAY! – and I was SOOOO sore this morning! The best workout I have had EVER! I was sore in areas I didn’t think I could be sore in!

I was pretty tired still when I woke up… bring on the BLACK coffee!

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MMMMmmmmm!

I made some overnight Chia Pudding last night and it was a perfect way to start my day!

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I also added some dark chocolate chips to it… mornings are better with chocolate!

For lunch I had a sprouted tortilla with hummus and cut up carrots, apple and celery with natural peanut butter. I love these lunches! Simple yet completely satisfying!

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Before dinner, I snacked on a Chobani yogurt with raw muesli.

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Dinner was amazing! It was pretty warm in Seattle yesterday so all I was craving was a huge salad.

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Arugula Chicken Salad
HUGE handful of arugula / baby spinach combo
dried cranberries
crumbled goat cheese
yellow onion
chopped chicken breast, chilled
dried basil flakes, salt and pepper
splash of EVOO

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  I also toaseted a few slices of sprouted bread and spread some Earth Balance on the toast.

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  It was such a perfect summer dinner! I ate outside on the deck with this handsome man…

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I also changed my phone screens this past weekend. Do you find you get bored of the same screen? I have been loving pastels and pinks lately! I found both of these wallpapers on pinterest – pink chevron for my home screen and a pink anchor for my lock screen. CUUUUTE!!!

iphone collage

How often do you change you phone screens?

XxOo Tasha

clean eating, dinner

Spaghetti Squash Recipe

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Friends – have you ever eaten spaghetti squash? I haven’t had this squash in a year or so and I forgot how amazing it is! Super sweet and mild, it’s really good plain with a sprinkle of salt and pepper!

Last night I made turkey patties, fresh green beans and spaghetti squash for dinner. Amazing!

The spaghetti squash was really simple to make: I popped it in the microwave for one minute t get it warm, took it out and cut it in half with a large knife, scooped the seeds out, and placed it in a large bowl with a bit of water in it back into the microwave. I heated it on high for 15 minutes, checking every 5 minutes. Once heated and steamed, all you do is scrape the inside out with a fork and you have instant spaghetti!

food01

I topped mi spaghetti squash with a crumbled turkey patty, some black beans and salsa. I have also made spaghetti squash as an alternative to pasta and it was fabulous!

I also had green beans and raw carrots. Super simple and very good!

Turkey Patty:

I combined Organic ketchup, Organic mustard, basil flakes, garlic powder, dried oregano, sea salt and fresh ground pepper. Mix until well combined. ( I used the leanest grade of turkey so I added a bit of olive oil to a large pan to cook them in. ) Sorry… I really do not measure! I just make sure they are nice and moist and I do not over cook them! They will become very dry if cooked too long.

I only ended up cooking half of the spaghetti squash so I will be cooking the rest in a few days.

Clean Eating does not have to be complicated! In fact, it’s very simple! Remember to eat consciously!

XxOo Tasha

breakfast, chili, dinner, Food Journal, lunch, oatmeal, recipe, smoothies

Food Journal 11.4.13

Happy Monday!

It’s food journal time!

Breakfast

Oats + Black Coffee

foodjournal1

Just your average quick cook oats plus a scoop of vanilla protein powder.

foojournal2

Mid morning snack was a coconut Larabar – love this flavor!

foodjournal2

Lunch was heated chili with a small side of organic corn chips. I love chili leftovers – chili always taste so much the day after! And the day after that!

foodjournal4

Yesterday I mentioned that hubs was not feeling well… today I started to feel under the weather, too. A fruit smoothie with protein was all I was craving for dinner. This pink beauty had blueberries, mango, water, OJ and protein powder.

This mama is ready for bed! Good night!

XxOo  Tasha

clean eating, dinner, main dish, quinoa, recipe, vegetarian

Quinoa Veggie Patties

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Yesterday I posted my food journal and I had these amazing quinoa patties for dinner! This recipe is simple and these little patties are FULL of protein! I like mine topped with a little hummus and hot sauce. 😉

Quinoa Veggie Patties

1.5 cups raw quinoa
2.5 cups water or vegetable broth
1/2 small yellow onion, finely diced
1/2 red bell pepper, finely chopped
1/3 of a can black beans, drained and rinsed
4 cloves garlic, minced
Handful of chopped parsley
1/2 tsp. salt
freshly ground pepper or crushed red pepper flakes, to taste – I used cayenne pepper!
3 large eggs, lightly beaten
2 Tbsp. olive oil

Place quinoa in a mesh strainer and rinse under cold water for about 2 minutes. Bring quinoa and water or broth to boil in a medium saucepan. Reduce heat to low, cover, and simmer for 20 minutes or until quinoa is tender. Remove from heat and cool to room temperature.

Meanwhile, in a large bowl, combine the eggs, onion, red bell pepper, parsley, black beans, salt and pepper. Add the cooked quinoa, and then the eggs, stirring until moistened (if your mixture needs to be a little wetter, add about 1 Tbsp. water). Place in the refrigerator for 30 minutes.

Heat some of the olive oil in a nonstick skillet over medium heat (this depends on how big your patties and pan are, and how many batches you need to do). Add the patties to the hot oil and cook until well browned, about 4 minutes per side. Place on a paper towel-lined plate to remove an excess grease.

XxOo Tasha

dinner, lunch, main dish, recipe, side dish, vegan, vegetarian

Wheat Berry Salad

Several months ago… more like a year… I purchased a small container of wheat berries. Not entirely sure what I was going to do with them, I figured eventually I would come across an amazing recipe to try.

Finally, that day has come.

If you weren’t aware, wheat berries are whole and unprocessed kernels of wheat. They are higher in vitamins and essential nutrients when eaten in their whole form. Plus, they are very tasty and have great texture. Here is a great article on wheat berries.

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While skimming through one of my countless recipe magazine I saw an advertisement for red wine vinegar. It had an amazing looking salad which featured wheat berries. My luck!

This cold salad has so many textures, so many different flavors… they all complement themselves very well. Do I dare say that even a bit of feta would be amazing in this? Yes. Yes it would.

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Wheat berry Salad

  • 5 cups water
  • 1/2 cup dry wheat berries
  • 1/2 cup yellow or red onion, chopped
  • 1/2 cup diced cucumber
  • 1/4 cup diced red bell pepper
  • 6-8 kalamata olives, quartered
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons dried cranberries (these are the highlight of this salad!)
  • a few sprigs of fresh parsley, chopped
  • 1 tablespoon EVOO
  • Red Wine Vinegar to taste (I splashed a few drops in, tossed and tasted. I kept doing this until I was satisfied – 2 tablespoons roughly)
  • salt and pepper to taste

Combine the wheat berries, water and a pinch of salt into a sauce pan. Bring to a boil and reduce to medium/low until wheat has desired texture – about an hour or longer. Take off heat, strain and put in the fridge to cool.

Once they have cooled, combine all of the ingredients together. Salt and pepper to taste. Place back in the fridge for 30 minutes or longer. Serve.

This salad can be used as a side or eaten as a main meal.

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Pompeian is the only brand of Red Wine Vinegar I have used and I love it!  

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XxOo Tasha