breakfast, kale, recipe, vegan

Greens for Breakfast

Because some recipes need to be visited over and over.

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As much as I love drinking my greens for breakfast, I happen to love waking up and sautéing onions, red bell peppers, garlic and kale for a change. Remember when you eat living food (plants) you will feel ALIVE!

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  • 1 teaspoon coconut oil
  • 1/2 cup yellow onion, chopped
  • 1/4 cup red bell pepper, chopped
  • 2 cloves of garlic, finely minced
  • 3 large stalks of kale, washed and ripped into bite size pieces (discard stalk)
  • salt and pepper to taste

In a medium skillet, heat oil on medium heat. Add onions, red bell pepper, garlic and a pinch of salt. Sauté for 4 minutes, or until onions have softened. Add washed kale and another pinch of salt and ground pepper. (I leave water on the leaves as this helps steam the kale and lets it become soft)
Reduce heat to medium-low, cover and let cook for 5 minutes, or until kale has softened. Check often to make sure the onions are not burning – you can always add a few spoonful’s of water if more moisture is needed.
Serve with rustic toast, top with hot sauce and enjoy!

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XxOo Tasha

chocolate, dessert, recipe, snack

Treat Tuesday–Chocolate Power Balls

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So here’s the thing: I can’t help but to ALWAYS sing Chef’s Chocolate Salty Ball song from South Park whenever I make these! South Park fans… this one is for you! lol 

These little power balls are the perfect snack when you are feeling sluggish or are needing an extra burst of energy! Packed with oats, peanut butter and chocolate, they are healthy and delicious!

But anyway… (And now that song is TOTALLY in your head now!) here is the recipe!

Chocolate Power Balls
1 cup rolled oats
1/2 cup natural peanut butter
1 serving of your favorite chocolate superfood protein powder (I used vegan Shakeology)
1/3 cup honey
A few tablespoons of chia seeds and hemp seeds
Dash of cinnamon
1/3 cup carob chips (or your favorite chocolate chip)
1 tablespoon coconut oil, melted

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Combine everything in a bowl and stir until well combined. Roll into 1/2 in balls. Keep in an airtight container in the refrigerator.

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Enjoy! XxOo Tasha

PS – Are you needing a little bit of help and accountability with your health or weight loss? We are filling spots in the upcoming Summer Lean Down program and we want you to join us! No diets, no gimmicks – we focus on daily exercise which you can do from your own home and clean eating! Click here to get the details!

recipe, recipe roundup, thanksgiving, vegan

Vegan Thanksgiving via Whole Foods

Every year I love to post amazing vegan Thanksgiving recipes! While I am no longer a vegan, I do promote and enjoy plant based foods as much as possible! And for hose that are looking to bring a healthy but tasty dish to the Thanksgiving table, look no further!

Remember: Healthy does not mean tasteless!

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Need MORE Thanksgiving inspiration? Check out my other Thanksgiving posts here!

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Need help transitioning to a clean lifestyle? My Clean Eating 1010 Guidebook is now for sale! Over 90 Pages of recipes, meal plans, worksheets, tips, information and so much more!

Read all about it here!

breakfast, granola, recipe, vegan

Apple Pie Granola

I am often asked how I create recipes.
Are you inspired from other recipes? Do you spend hours creating them? Do you go through a ton of trial and error?

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Yes – I am often inspired from others. But what inspires me most are the smells of each season and what is readily available in my pantry!

No – I normally do not spend hours creating them. I am a realist, and I know I don’t have hours to be cooking in the kitchen, nor do my readers.

No – I tend to stay in my safe zone =) I HATE wasting food so I will make sure I know it will turn out great! And luckily most recipes do turn out!

My apple pie granola was inspired by my love for granola and all things apple/cinnamon! I was completely out of granola and saw a huge container of rolled oats in my pantry and thought I would throw a fresh batch in the oven! And the smell… HEAVEN!

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Apple Pie Granola

3 cups old fashioned rolled oats
2 tablespoons cinnamon
1/3 cup pure maple syrup
1/4 cup melted coconut oil
1/4 cup flax seeds
1/3 cup chopped chopped almonds
1/2 cup finely chopped apple bits
a pinch of salt

Pre-heat oven to 350.

In a large mixing bowl, combine all ingredients and stir until well combined.

Place on a large cooking sheet that is lined with parchment paper of a silicone mat.

Cook for approx 20 – 25 minutes – stirring every 5 minutes to help cook evenly.

Cool completely before placing in a large glass jar with a lid. Keep in a cool, dry place for up to 2 weeks.

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XxOo Tasha

clean eating, dessert, recipe

Clean and Simple Breakfast Cookie

What if I told you you can have cookies for breakfast? Awesome, right?! Well these cookies are nutritious, full of fiber and completely good for you! Waaaaay better for you than store bought cookies that are full of artificial ingredients, preservatives and GMO’s.  Instead they are full of oats, bananas, nuts and seeds… and chocolate, if you would like.

And yes, I eat these cookies for breakfast. And snacks. And dessert. They are guilt free, animal product free, gluten free and 100% good for you!

And this is just ONE of my many recipes in my Clean Eating 101 Guidebook, too! ❤

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Clean and Simple Breakfast Cookies

– 1.5 cups of rolled oats
– 3 ripe bananas, smashed
– 1/4 cup each of nuts or seeds of your choice ( I used unsalted sunflower seeds, raw pumpkin seeds, flax seeds and raw almonds – I only used a few tablespoons of flax seeds)
– 1/4 cup dark chocolate chips, if desired
– 2 teaspoons ground cinnamon

You can use whatever ingredients you have on hand! Dried fruit, chia seeds, walnuts, or just leave it with banana and oats! Experiment with other spices – nutmeg, pumpkin spice, etc.

Pre-heat oven to 350F.

Spoon out a large tablespoon of mixture and place on a cookie sheet that’s lined with parchment paper or a baking mat. Flatten out and shape into desired thickness and shape. I use my hands for this part and ditch the spoon!

Bake for 13-15 minutes. Once done place on a cooling rack to cool. They will be thick and chewy and completely irresistible!

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muffin, recipe

Protein Blueberry Muffins

Today after Jordan got home from school, he looked at his chef coat that was hanging in the laundry room and said “Mom, let’s bake something!” I asked him, “ What would you like to make?” “BLUEBERRY MUFFINS!!!”

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So my little shoe-less chef got what he wanted – Blueberry Muffins!  But not just any blueberry muffins, protein muffins! These muffins are made with Greek yogurt and oats to add a power punch! Because let’s face it moms… we try to make ANYTHING healthy these days. Why stop with baked goods?

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Protein Blueberry Muffins makes 12

  • 2 cups organic un-bleached flour OR organic whole wheat flour
  • 1 cup oats
  • 2/3 cup Organic raw sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups plain Greek yogurt + 2 tablespoons raw honey mixed in
  • 2 large eggs
  • 4 Tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup frozen blueberries

Heat oven to 350°. Spray muffin tin with coconut spray or place liners in each slot.

Since Jordan was helping me, I kept the mixing super simple! In a separate bowl, place flour, sugar, oats, baking powder, baking soda and salt. No need to mix.

In a large mixing bowl, place softened butter and mix for 30 seconds on low. Next add eggs and mix gently. Add yogurt and vanilla and mix until all combined.

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Now add all of the dry ingredients into the wet and mix until combined. Once combined, fold in blueberries.

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Spoon the batter into the muffin tin. Fill them up! Trust me… all the way to the top! Place in the over and bake for 25 minutes. Let cool and enjoy!

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And obviously… the best part is licking the beater.

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XxOo Tasha

recipe, salad

Turkey Cranberry Salad

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The other day I was scrolling through some of my old posts and I came across my Cranberry Turkey Sandwich post… and I instantly started craving one! I LOVE the combo of turkey and cranberry – YUM-O!!!!

I didn’t have any cranberry sauce but I did have turkey and dried cranberries! So I opted to make a salad instead! This salad has so much flavor depth from the goat cheese, sweet cranberries and savory basil. I hope you enjoy!

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Turkey Cranberry Salad – 1 serving

  • large handful of baby spinach or arugula
  • 2 tablespoons of green onions
  • 1/2 cup of shredded turkey
  • 1 tablespoon goat cheese
  • 1 tablespoon of dried cranberries
  • 2 teaspoons of sunflower seeds
  • sprinkle of dried basil, sea salt and ground pepper
  • drizzle of olive oil

Place the greens in a bowl. Top with remaining ingredients. Drizzle olive oil over the salad and enjoy!

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XxOo Tasha

dinner, lunch, recipe, vegan, vegetarian

Recipe – Vegetable Tempeh Saute

Gooooood morning clean eaters!

So today I have a very tasty recipe that I want to share with you! My Vegetable Tempeh Saute!

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I have partnered up with a massage and wellness clinic called All About Massage and Wellness and I have started to create recipes for their blog! I have featured their clinic in my Partner Tab where you can read all about their practice – they are pretty amazing! They are based out of the Pittsburgh PA area so if you are based in that area or know of anyone in Pittsburgh please be sure to pass them their info.

I have been loving tempeh lately but it took me a while to really figure out how to cook with it. I finally nailed it with this dish! This dish has Plant Power written all over it!

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Tempeh is a fermented soy product (whole soy beans) that has been consumed over in Indonesia and other Asian countries for hundreds if not thousands of years. Since it is fermented it is much easier to digest and has more nutritional value than tofu or other soy products. It has virtually no taste so it is extremely versatile and can be used in many dishes.

The George Mateljan Foundation has labeled tempeh to be one of the world’s healthiest foods. And it’s easy to see why! Tempeh packs a whopping 31 grams of protein for one cup of tempeh making this a plant based protein warrior! It also has high amounts of Riboflavin, Magnesium, Phosphorus and Copper, and a very good source of Manganese.

Please check out my recipe here – I certainly hope you try it soon!

XxOo Tasha

benbella books, cookbook, dinner, lunch, recipe, vegan

Artichoke Sunflower Burgers by Plant-Powered Families

Over the next few weeks I will be teaming up with BenBella Books to bring you some of today’s HOTTEST plant based cookbooks and featuring recipes from them, too! You all know that I promote plant based eating and I am always looking to share the best recipes and cookbooks with all of you.

The first cookbook that I am excited to share with you is called Plant Powered Families by Dreena Burton. Dreena blogs over at Plant Powered Kitchen and is ALWAYS sharing her AMAZING vegan recipes. Seriously… they are all simply amazing! Her cookbook has everything from breakfast to dinner to snacks and everything in between! If you are looking for simple recipes that will knock your plant taste buds off then look no further! PS – they are kid tested and approved, too!

Continue reading “Artichoke Sunflower Burgers by Plant-Powered Families”

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

Butter Bean Veggie Soup

Butter Beans are my new favorite bean. They are large and in charge! Butter Beans are sweet, creamy and hold up perfect in soups! This is my new favorite soup… at least for this month. I have made this soup a few times now and it never disappoints. It has a nice heat from the chili flakes and a fresh from-the-garden taste from the basil.  And the butter beans are sooooo amazing! You could sub with white beans but if you can find butter beans please try them – you will LOVE them!

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Continue reading “Butter Bean Veggie Soup”