Kale Salad

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Add or subtract ingredients however you want!! I mix my salads up all of the time depending on what I have in the house.

  • Green Kale
  • Purple Kale
  • Cucumber
  • Tomato
  • Half of an Avocado
  • Raspberries
  • Hummus
  • Sriracha

If you need a little sauce, try this dressing

  • Olive Oil
  • Balsamic Vinegar
  • Garlic
  • Lime
  • Pinch of Salt

Put it in the bullet or food processor!

Enjoy!

XoXo

-Tia

Guacamole

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I. LOVE. Mexican Food.

  • Avocados
  • Tomato
  • Cucumber
  • Red Onion
  • Garlic
  • Cilantro
  • Lime

Chop your veg small and cube your avocado if you like chunky guac. Keep the garlic, onion and tomato light and use more cucumber if you are trying to make a large portion and need some filler. The cucumber doesn’t take away from the flavor of the avocado. Add your chopped cilantro and lime juice and mash together with a fork.

Enjoy!

XoXo

-Tia

My Favorite Breakfast

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This little brekkie is inspired by the English Breakfast meals I had while over there last summer. My version is MUCH less meaty and one I eat about twice a week.

I am obsessed.

Yes, my plate is loaded, who says vegans go hungry…

  • Bread
  • Organic Vegetarian Baked Beans
  • Chard
  • Kale
  • Mushrooms
  • Half of an Avocado

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Beans go in a sauce pan, heat them on medium to low heat and put your bread in the toaster. Fry up some mushroom slices in a bit of olive oil and when they are browned and look about perfect, toss your chard and kale on there with a little salt. I like my greens very LIGHTLY sautéed, just enough to wilt them a bit. Plate your toast and pile your veg and beans on top with that sliced avocado! Occasionally I like to add a bit of hot sauce, sriracha and tapatio being my favs.

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Here is a different version of my favorite breakfast with a little OJ Coconut water instead of my usual coffee, and a little potato instead of a second slice of toast. Occasionally I toss a halved tomato in with the beans and let it brown the middle.

Add whatever inspires you!

XoXo

-Tia

Stuffed Poblano Peppers

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Cannot get enough Mexican inspired cuisine into my diet…. I am obsessed with the tastiness this culture brings!

  • Poblano Peppers
  • Green Bell Peppers
  • Squash
  • Onion
  • Garlic
  • Quinoa
  • Veg Broth
  • Cumin
  • Cayenne Pepper
  • Chili Powder
  • Corn Chips
  • Tapatio Hot Sauce

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I started by sautéing some onion and garlic and then tossed some bell peppers, squash, quinoa, vegetable broth (in place of water for quinoa), cumin, cayenne pepper, and chili powder into the mix. While that was doing it’s thing, I prepped the poblano peppers by cutting a V in the side and seeding it. I added the cut poblano bits to the stuffing and tossed the guts. Once the quinoa had absorbed all of the liquid, I spooned the mixture into the cut peppers and tossed them in the oven. I set my oven at 350 degrees and left them for about 20 minutes… Just until the top was browned and then pepper was soft.

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I plated these bad boys with corn chips, hot sauce, fresh guacamole, cilantro and pico de gallo.

I had stuffing left over which I ate on fresh greens the next day for lunch.

DELISHHHH!

XoXo

-Tia

Buddha Bowl

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YUMMMMMM!!!

  • Cooked quinoa
  • Broccoli
  • Leeks
  • Mushrooms
  • Garlic
  • Squash
  • Carrots
  • Red Cabbage
  • Green Onion
  • Peanut Butter
  • Olive Oil
  • Soy Sauce
  • Sriarcha

Quinoa in the rice cooker add water (it will expand more than rice so beware of overfilling). Mince your garlic or finely chop and begin sautéing on medium heat in olive oil, add your leeks, squash, mushrooms and cook until soft. Add your broccoli and a heaping tablespoon of peanut butter, drizzle with soy sauce and stir together. I like my broccoli to still have a slight crunch, if you don’t, add it at the same time as your squash. Once the peanut butter has melted, remove your pan from the hot plate.

Spoon your cooked quinoa into a bowl, add your stirfry on top of that and then top THAT with chopped raw carrot, red cabbage and green onion. If you like sriracha, this is a good bonus!

I use this combination of peanut butter and soy sauce on many varieties of vegetable stir fries and rice/quinoa. Usually it comes down to what I have in my fridge. Hope you get a little easy inspiration from this tasty bowl!

Enjoy!

XoXo

-Tia

Birthday Brunch

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Vegan French Toast

  • Bananas
  • Almond Milk
  • Cinnamon
  • Vanilla Extract
  • Bread

I toss 2 small organic bananas in my bullet, along with a splash of almond milk, cinnamon and about a teaspoon of vanilla extract. Blend it until smooth and then use this for your bread batter. I prefer Dave’s Killer Bread or Harper’s Homemade. Top with pure maple syrup and a sprinkle of powdered sugar!

The Veg

  • Potato
  • Mushroom
  • Rainbow Chard
  • Kale
  • Onion
  • Garlic

Chop up your potato, onion and garlic and toss it into a pan with some olive oil, cook that until your potatoes begin to soften and then throw in your sliced mushrooms. Once everything is done cooking I throw in large pieces of kale and rainbow chard with the spine removed. It only takes a second to wilt the greens and then they are ready. Pile all of this on top of chopped raw kale and chard for crunch and dress with my turmeric dressing.

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Turmeric Dressing

  • Olive Oil
  • Red Wine Vinegar
  • Almond Milk
  • Garlic Powder
  • Pinch of Salt
  • Pinch of Ceyenne Pepper
  • Turmeric Powder

Wisk until smooth.

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Citrus & Mint Fruit Salad

  • Watermelon
  • Pineapple
  • Blueberries
  • Mint
  • Lemon
  • Lime

Cut fruit into bite sized pieces, chop mint and drizzle with citrus, toss together and serve.

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Turned out delicious!! And don’t you love that cute little syrup warmer!

XoXo

-Tia

Summer Spaghetti Salad

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Yummmmmm!! This is definitely going to be on the list of my favs for summer!

I was inspired to create this little side dish after seeing some pasta salad in an ad. I decided to put a little clean spin on a traditional recipe and anyone that knows me, knows recipes aren’t really my thing anyway.

  • 1 Cooked Spaghetti Squash
  • Cherry Tomatoes
  • Celery
  • Cucumber
  • Green Onion

I cooked my squash whole on a cookie sheet at 350 degrees for about 45 minutes; don’t forget to poke some holes in it. I made things easy by planning ahead and tossing it in the oven the night before while making dinner. Once it’s sagging a bit and soft, pull it out and cut it in half. Strip out the seed goo and rake the squash with your fork; it should look like spaghetti. I put the noodlie goodness in the fridge to cool over night. When I was ready to make my salad, I chopped the veg to bite sized pieces and made a quick dressing.

  • 1/4 Cup Olive Oil
  • 1/4 Cup Red Wine Vinegar
  • 1/4 Cup Fresh Chopped Parsley
  • Pinch of Fresh Chopped Basil
  • 2 Cloves Minced Garlic
  • 1/4 Teaspoon Black Pepper

Toss it all together and enjoy!

-Make it into lunch for tomorrow- Throw a big handful of baby greens on top and an avocado half and you’ve got a light meal ready for the next day!

Happy Eating,

XoXo

-Tia