Healthy Recipes/Vegan

Tempeh Taco Salad

Tempeh Taco Salad | TheSubtleStatement.com

Mexican food is my fave. Lately I’ve become obsessed with the 21 Day Fix. I’ve always eaten super healthy, but it has changed the entire way I think about food, by learning how to balance nutrition and portion control. I’ve become super innovative in recipes I make for my fiancé and I (vegan & non-vegan for him), so I had to find new ways put a healthy spin on my favorite style of food.

This tempeh taco salad is delicious and unlike most mexican dishes, it’s super light. The flavor of the spices, peppers, and onions blend perfectly with pico de gallo and guac. For a non-vegan version I made the same recipe and substituted lean ground turkey for my fiancé’s.

Tempeh Taco Salad | TheSubtleStatement.com Tempeh Taco Salad | TheSublteStatement.com

Servings: 4

21 Day Fix Nutrition: 1 Red, 2 Green, 1 Blue, 1/2 teaspoon Per Serving

Ingredients

lettuce, chopped

16 oz tempeh (or 1 lb lean ground turkey)

2 t coconut oil

bell peppers, minced (red, green, yellow, orange)

red onion, minced

3 – 4 tsp Wow-a Chihuahua Seasoning (I got mine at Whole Foods) or another taco seasoning can be substituted (salt-free options are the best route)

Pink Himalayan Sea Salt (optional)

5 oz Tomato Sauce

1 C Water

Pico de Gallo (Whole Foods, Walmart, etc. have it in produce)

Guacamole (Whole Foods house-made is the best)

Daiya Cheddar or Pepper Jack Shreds

Directions

Crumble tempeh, set aside. Wash & dry lettuce, and chop. In a large skillet, heat coconut oil. Add crumbled tempeh. Let brown, then add seasoning. Mix well. Add peppers and red onion, and let cook a minute or two. Add water and sauce, and mix well. Cover, and let simmer for 20 minutes. Take off heat and let thicken. Prepare salad with lettuce, cheese, pico de gallo, guacamole, and top with tempeh (or turkey) mixture.

Vegan Italian Stuffed Peppers (GF)

Vegan Stuffed Peppers Gluten Free | TheSubtleStatement.com

Vegan Stuffed Peppers Gluten Free | TheSubtleStatement.com

Vegan Stuffed Peppers Gluten Free | TheSubtleStatement.com

These stuffed peppers are one of my Sunday staples. I’m always craving them, so I usually end up making them every couple weeks, because they’re so delicious! I make my homemade tomato sauce first and let it simmer a few hours. If you don’t have the time, a couple jars/cartons (60 oz total) of organic tomato sauce will work just fine. They also freeze well, for a quick dinner.

Ingredients

4 Organic Green Bell Peppers

1 Cup Quinoa, cooked (I season mine while it is cooking with parsley, oregano & black pepper)

2 Veggie Patties, microwaved (I use Amy’s Sonoma Burgers)

1/4 Cup Vegan Mozzarella Cheese Shreds (I use Daiya)

1/4 Cup Vegan, GF Breadcrumbs (optional)

1/4 Cup Dried Parsley

1/4 of an Onion, diced

1 – 2  Flax “Egg(s)” (For 1 Flax “Egg”: Mix 1 T Flax Meal with 3 T Warm Water, let sit for a couple minutes)

2 teaspoons Garlic Powder

Sea Salt & Pepper, to taste

60 oz Homemade or Organic Tomato Sauce

Directions

1. Preheat oven to 350 F degrees.

2. Wash peppers. Cut around the stem(s) and remove.

3. Cut the peppers in half lengthwise, remove seeds, and place in a 9 x 13″ pan.

3. Mix all remaining ingredients, except for sauce, in a large bowl. One flax egg should hold all the ingredients together well. (If not, use two flax eggs total)

4. Spoon mixture into peppers, filling them and packing them.

5. Pour sauce all over peppers, filling the pan almost covering them.

6. Cover with aluminum foil and cook for 1 hour 30 minutes.

7. Let cool and enjoy :)

Morning Links

Morning Links - TheSubtleStatement.com

1. 10 Tips On Working From Home.. these are great to tips to staying on task (cupcakesandcashmere.com)

2. Gwyneth Paltrow’s Pre-Holiday Cleanse, I eat this way on a daily basis (no gluten, sugar, refined flours… etc) so I’m excited to try some of her recipes (goop.com)

3.. Jennifer Aniston’s Favorite Quinoa Salad.. I can’t wait to try this. It looks so good & has so many health benefits! (popsugar.com)

4. Tips for Finding Cheap Airfare Online, great especially for holiday travels or upcoming vacays (theeverygirl.com)

5. Pair with a skirt or dress for a look that’s so on trend.. The Adidas Original Stan Smith

6. How to Fake Calligraphy.. I love calligraphy everything, when a couple of our Save the Dates got skipped getting written out, this post saved me (jonesdesigncompany.com)

Healthy Pumpkin Pie

There’s nothing more Fall than Pumpkin Pie, so as soon as the leaves started changing and there was a cool breeze, I whipped one up. I created a hybrid with this 4 Ingredient Pumpkin Pie recipe, and this pecan crust recipe, the two together are the best of both worlds. Vegan, gluten free and guilt-free gives it even more reason to crave!

Healthy Pumpkin Pie | TheSubtleStatement.com

Healthy Pumpkin Pie | TheSubtleStatement.com

Healthy Pumpkin Pie | TheSubtleStatement.com

Happy October! Guilt-free PSL

TheSubtleStatement.com Guilt Free Pumpkin Spice Latte

Fall is my favorite season, crisp weather, pretty foliage, pumpkin everything and I feel like it’s the time I can get most creative with fashion. Last year I posted a guilt-free PSL (& some yummy 3 ingredient pumpkin cookies), but this year the modified version is even easier to get you right out the door. By the way, how cute is this planner?

TheSubtleStatement.com Guilt Free Pumpkin Spice Latte

Guilt-Free & Fast Pumpkin Spice Latte

  • 8 oz Vanilla Almond Milk (sweetened or unsweetened, I like Silk Brand)
  • 10 oz Coffee
  • 3 T Pumpkin Puree
  • 3 Shakes Cinnamon
  • 2 Shakes Nutmeg
  • 2 Shakes Allspice
  • 2 Drops of Vanilla Creme Stevia or 1 Packet Stevia (optional)
  1. In a Vitamix or high-speed blender add almond milk, pumpkin puree, spices & stevia (optional)
  2. Pour blended ingredients over your coffee and stir well (cute straw optional)

Vegan & Gluten Free Zucchini Bread

Vegan Gluten Free Zucchini Bread

After acquiring a bunch of fresh veggies from my dad’s garden. I thought zucchini bread would be the perfect Summer treat. I found this seriously yummy recipe, and added diary free chocolate chips and chopped walnuts. It turned out so good, my fiancé could not believe it was actually vegan, and gluten free.

Morning Links

Morning Links | TheSubtleStatement.com

  1. 5 Recipes to get juicing  (TheResidence)
  2. Your lips can still be super soft with this cult (& personal) fave, but in a brand new hue (sephora.com)
  3. The Do’s & Don’ts of Shopping A Sale (WhoWhatWear.com)
  4. At-home beauty DIYs from VS beach beauties (byrdie.com)
  5. Not ready to commit to Birks? This trendy touch on a classic style brings the latest shoe trend in full force, on the cheap (target.com)
  6. Revive when your mascara goes dry, with something you already have in your handbag (thebeautydepartment.com)
  7. DIY your own beach tote for your next sun kissed trip (theglitterguide.com)
  8. These coconut milk based popsicles are the perfect treat to beat the heat (thisrawsomeveganlife.com)
  9. 3 Ways to Disinfect Your Makeup During Breakout Season (glamour.com)

Strawberry Mint Lemonade

Strawberry Mint Lemonade | TheSubtleStatement.com

Fresh flowers and warm sunny days should only be accompanied by light refreshing beverages. Water and tea are my usual vices, but since stumbling upon a light organic lemonade (stevia based, instead of sugar) it’s been a nice occasional change. I’m not a fan of syrups or anything artificial, so for our first cookout/bonfire last weekend, I poured a pitcher of the light lemonade and placed fresh strawberries and mint in the attached infuser. After infusing for a few hours, it had a perfect slightly sweet refreshing taste. Slice up strawberries and mint for garnish and it makes a great party refresher.

Vegan 10 Layer Dip

20140506-094813.jpg

10 Layer Dip TheSubtleStatement.com  | vegan, gluten free

I could always go for Mexican food, but in honor of Cinco de Mayo I had to of course whip up a delish vegan dish packed with festive flavor.

Ingredients:
1 (16 oz) can Vegetarian Refried Beans
1 oz Homemade Taco Seasoning Mix
12 oz Vegan Sour Cream
8 oz Vegan Cream Cheese
3 Ripe Avocados
Organic Lime Juice, to taste
Garlic Powder, to taste
2 T fresh cilantro leaves
Jar of Salsa or a variety mixed
1 Large Tomato, diced
1 Organic Green Pepper, diced
1/4 of bunch of Green Onions, chopped
Shredded Lettuce
1.5 C Daiya Cheddar Cheese
3 oz Black Olives, Sliced

  1. Make homemade taco seasoning and mix well with refried beans. Layer in the bottom of a 8×8 dish.
  2. Mix sour cream and cream cheese well and layer on top of refried beans mixture.
  3. Mash the flesh of the avocados, add lime juice and garlic powder to taste and mix in cilantro. Layer on top of sour cream mixture.
  4. Add a layer of salsa.
  5. Layer on tomato.
  6. Next add green pepper.
  7. Layer green onion on top.
  8. Distribute shredded lettuce evenly.
  9. Sprinkle on cheese.
  10. Finally add sliced olives to the top layer.

Enjoy!

Gluten Free Blueberry Mini Loaves

Gluten Free Vegan Blueberry Mini Loaves

For a sweet fix in the midst of our weekend projects, I used up the fresh blueberries I had on hand to make muffins. I came across a recipe that was vegan and gluten free (We’ve also tried her belgium waffles, they’re so yummy!) I switched up a few things, like substituting Bob’s Red Mill Gluten Free All Purpose Flour for the flour blend, and organic brown sugar instead of white sugar. I also sprinkled a little brown sugar on top before I stuck them in the oven, as well as the last 2 minutes they were baking.

Gluten Free Vegan Blueberry Mini Loaves

Covering the blueberries (fresh or frozen) in 1 T of the flour blend was a great tip in the recipe, preventing any juice and color from entering the batter.

Gluten Free Vegan Blueberry Mini Loaves

I used mini loaf pans, which are great for a brunch and for gifting. Gluten Free Vegan Blueberry Mini Loaves

They turned so delicious! This will definitely be a brunch staple for upcoming weekends.