whole foods

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.

Raw Zucchini “Pasta” with Fresh Basil Pesto

Raw Zucchini “Pasta” with Fresh Basil Pesto

This simple summer dish is loaded with all the flavor, but sans the calories of a typical pasta dish. A spiral vegetable slicer is one of the best kitchen tool purchases I’ve made, creating simple salad and “noodle” dishes in just minutes.

Serves 2

Raw Zucchini “Pasta”

  • 1 Large Zucchini or 2 Medium Zucchinis
  • 1 Cup Cherry Tomatoes, halved
  • 1 T Hemp Seeds
  • 1 T Pine Nuts

Using a spiral vegetable slicer, spiral zucchini into “noodles.” Add tomatoes, sprinkle with hemp seeds and pine nuts, and top with fresh pesto basil and mix well.

Fresh Basil Pesto

  • 1/3 Cup Basil
  • 1/2 Cup Pine Nuts
  • 2 T Olive Oil
  • 2 T Juice from Fresh Lemon
  • 1/2 Clove Garlic
  • 1/2 T Nutritional Yeast (Optional)
  • 2 T Water

Add all ingredients to Vitamix, or food processor, and blend well. Gradually add more water if consistency is too thick.

Raw Zucchini “Pasta” with Fresh Basil Pesto

Serve and Enjoy! 🙂

Grilled Corn Salad with Green Beans and Tomatoes

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This fresh Summer salad is filled with nutrients, flavor and was a fave on the 4th of July.  The vegan, gluten free dish is perfect for an outdoor party or dinner side. Get the recipe here.

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Raw “Pasta” Salad

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It’s the start of Summer which means BBQs, picnics and cookouts will soon start to fill your weekend agenda. This raw “pasta” salad is a healthy option for a hot day, and loaded with flavor and antioxidants.

Ingredients:

  • Zucchini
  • Carrots
  • Jicama
  • Tomato
  • Pumpkin Seeds
  • Fresh Ground Pepper
  • Oregano
  • Basil
  • Parsley
  • Garlic, minced
  • Apple Cider Vinegar
  • Red Wine Vinegar
  • Fresh Squeezed Lemon
  • Optional: Drizzle of Olive Oil

Using a vegetable spiral slicer, slice the zucchini and carrots. Chop tomatoes and jicama. Add pumpkin seeds and spices and vinegar to taste. Mix together and serve!

Too Delicious To Dip Sweet Potato Fries

Too Delicious To Dip Sweet Potato Fries

Sweet potatoes are one of my favorite foods. I eat one almost daily. They’re high in fiber, good for your heart and they’re a top “beauty food” for your hair and skin. Sweet potato fries are a great guilt-free snack, that I also love to add into my salads or quinoa dishes. I like to avoid the additional calories of “dips” (even though organic ketchup tastes amazing!) so I whipped up a recipe that is totally taste bud approved-no dip required!

Too Delicious To Dip Sweet Potato Fries
Too Delicious To Dip Sweet Potato Fries

Preheat oven or toaster oven to 400 degrees F. Cut sweet potato into slices.

Too Delicious To Dip Sweet Potato Fries

Add spices to taste.

Too Delicious To Dip Sweet Potato Fries
Too Delicious To Dip Sweet Potato Fries

Melt coconut oil, and drizzle over sweet potato slices.

Too Delicious To Dip Sweet Potato Fries

Too Delicious To Dip Sweet Potato Fries

Add fresh rosemary and mix well.
Too Delicious To Dip Sweet Potato Fries

Place on foil lined baking sheet and bake 40 minutes or until crisp. (*Cooking times may vary)
Too Delicious To Dip Sweet Potato Fries
Enjoy!

Friday Finds

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A new lace up pump that caught my eye in the window.

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I love walking into Whole Foods and seeing their beautiful display of flowers. Spring has definitely sprung.

Friday Finds | The Subtle Statement

 The perfect subtle shade for a glossy pink pout.

Friday Finds | The Subtle Statement

A new print for my nightstand.

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Everything at Kate Spade makes me want to pack a lunch and go on a picnic. Have you seen this gem?

 

Balsamic Portobello Kale Wrap

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  • 2 C Kale
  • 1 Portobello Mushroom Cap
  • 1/2 Red Bell Pepper, sliced
  • 4 Pieces of Artichoke, diced
  • 1 Brown Rice Tortilla
  • Olive Oil
  • Balsamic
  • Dried Rosemary
  • Dried Oregano
  • Garlic Powder

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Wash and dry portobello mushroom cap, place on baking sheet. Drizzle with olive oil and balsamic, season with rosemary, garlic powder, and oregano. Bake at 450 degrees F for 10-15 minutes or until mushroom is tender. Once cooled, slice the mushroom.

Top tortilla with fresh washed kale, red peppers, artichokes and portobello. Roll up tortilla and slice in half.

Enjoy!

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Friday Finds

This year is flying by so quickly. I can’t believe it is already the beginning of March. I’m ready for change, warm weather and all the bright refreshing aspects of Spring.Butter London

Butter London has become one of my favorite brands for their 3-free polishes, long-lasting wear and fab color selection. I’m stocking up on Spring favorites.. bright pinks, pale pastels and bold whites.

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Little updates are a nice change. This is the start of a gallery wall above my bath tub. I love mixing frames, sizes and textures. {DIY here}

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Organization keeps my mind at ease. My obsession for with a pink pout is kept under wraps with this lipstick/gloss organizer.

Juice Cleanse

Once a month, I like to do a green juice detox to stay healthy and be refreshed. Pressed Juicery has the best juices and homemade nut milks, making it something to look forward to.

IMG_4488An abundance of whole foods recipes that I cannot wait to try. [1|2]

Milly NY Handbags

This Week in Meals

I have a strong interest in maintaining a whole foods lifestyle and the benefits it provides. I’m always researching and reading new books on different approaches and diets to see which ones work best for me. It’s important to me to incorporate super foods into my diet, because of their amazing benefits.

Lucy Danziger, the Editor-in-Chief of Self Magazine, created the Drop 10 Diet: Add to your Plate to Lose the Weight. The basis of the diet is incorporating one or more of 20 super foods into your daily meals. The 1600-calorie per day diet includes Breakfast: 350 calories, Lunch: 450 calories, Snack: 150 calories, Dinner: 450 calories, and 200 Happy Calories per day. The book includes recipes and meal ideas, but is completely flexible, not sticking to a particular “meal plan” or eliminating certain foods after a specific time. I began following the concept of the diet this week. The recipes are very filling, and don’t leave me feeling hungry in between meals.

As I have shared before, as much of a health nut as I am, I have a serious “faux” sweet tooth. The 200 “happy calories” per day let’s me get my sugar fix and stay satisfied. The perfect balance! Depriving myself of any “junk” foods, only results in whipping up a batch of vegan chocolate chip cookies and having one too many. (i use the term “faux” sweet tooth; though the sweets I eat are vegan & whole foods (no processed ingredients here!).. as like any other food, they aren’t exactly healthy when they aren’t consumed in moderation.) The Drop 10 Diet leaves plenty of room for creativity, and even lists possible options to choose from at a variety of restaurant locations. Once you learn which foods have great “fat-burning” properties, it’s simple to incorporate them into any type of diet. The Stuffed Sweet Potato was delicious! I from a recipe on Happy Healthy Life.

Don’t forget about dessert! I was excited to find that the Chocolate Chip Cookie Pie from Chocolate Covered Katie rings in right around 200 calories, making it the perfect “happy calories” treat. It’s pretty amazing.. would you believe that the main ingredient is chickpeas? Trust me, you wouldn’t believe if you tried it.

Garlicky Kale Salad

After trying the Garlicky Kale Salad at Whole Foods, it became an obsession. It’s the kind of salad I could eat everyday. I had to recreate it. This similar recipe is fantastic. It’s simple to make, and can be made ahead of time since it’s recommended to let the leaves marinate. Aside from the amazing antioxidant benefits of kale, it is also rich in fiber.