In The Kitchen With Tanya Rose

#meatlessmonday Week #43 Vegan Zucchini Bread

Vegan Zucchini Bread

untitled-1-of-6.jpg
Thank you Lizzy for this awesomeness!!

Ingredients

  • 1/2 c granulated sugar
  • 1/3 c brown sugar
  • 1 c apple sauce
  • 1/4 c vegetable oil
  • 1 t vanilla extract
  • 1 1/2 c all-purpose flour
  • 1 t baking soda
  • 1/2 t baking powder
  • 1/2 t salt
  • 1 t cinnamon
  • 1/2 t nutmeg
  • 1 medium zucchini, shredded
  • 1/2 c walnuts

Instructions

  1. Preheat oven to 350 degrees and grease a loaf pan.
  2. In a mixing bowl, whisk sugars, apple sauce, vegetable oil and vanilla extract together.
  3. In another bowl combine flour, baking powder, baking soda, salt and spices.
  4. Add dry ingredients to wet, stirring to combine.
  5. Fold in the zucchini and walnuts.
  6. Transfer batter to greased loaf pan and bake 45-55 minutes.

 

In The Kitchen With Tanya Rose

#meatlessmonday Week #41 Cajun Baked Potato Nachos

Cajun Baked Potato Nachos

untitled (1 of 1)-7

Ingredients

  • potatoes, peeled and sliced
  • cajun seasoning
  • vegan chili
  • Follow Your Heart thousand island
  • avocados

Instructions

  1. Preheat oven to 475 degrees.
  2. Place foil or parchment paper on a baking sheet.
  3. Shake cajun seasoning all over the sliced potatoes.
  4. Lay out on baking sheet and bake until lightly browned and crispy.
  5. Heat chili and place in a bowl, top with thousand island and avocado.
  6. Add baked potatoes to bowl.
In The Kitchen With Tanya Rose

#meatlessmonday Week #40 Vegan Peach Cobbler

Vegan Peach Cobbler

Ingredients

  • 3 3/4 lbs peaches, pitted and sliced
  • 3 T pure maple syrup
  • 4 t tapioca starch
  • 2 t pure vanilla extract
  • 1/2 t ground cinnamon
  • 1/4 c unsweetened almond milk
  • 1 t fresh lemon juice
  • 2 1/2 c cassava flour
  • 1 1/2 t baking powder
  • 1 t cinnamon
  • 3/4 t baking soda
  • 3/4 c coconut sugar
  • 1/4 t sea salt
  • 1/4 c extra-virign coconut oil, melted

Instructions

  1. Preheat oven to 350 degrees.
  2. Add the peaches, 2 T of the maple syrup, tapioca starch, vanilla and cinnamon to a large bowl and mix thoroughly to combine.
  3. Transfer the fruit mixture to an 8-by-11 inch baking dish and spread evenly.
  4. For the topping, combine the almond milk and lemon juice in a small bowl and set aside for five minutes.
  5. Sift the flour, baking powder, cinnamon and baking soda into a medium bowl.
  6. Add the coconut sugar and salt, whisk to combine.
  7. Drizzle the coconut oil into the flour mixture, use your hands to work the oil in until all the flour is moistened.
  8. Add the almond milk mixture and the last T of maple syrup, stirring until just mixed in.
  9. Crumble topping over filling and bake until fruit is bubbling and the topping is browning around the edges, 20-25 minutes.
In The Kitchen With Tanya Rose

#meatlessmonday Week #38 Gardening Tips

Gardening Tips

untitled (1 of 7)
In the summer time, a HUGE part of #meatlessmonday is growing your own fresh fruits and vegetables!
untitled-4-of-7.jpg
Tip #1: CONSISTENCY
untitled (7 of 7)
Tip #2: WATER
untitled-6-of-7.jpg
Tip #3: WEEDING
untitled-3-of-7.jpg
Tip #4: LOVE
untitled-5-of-7.jpg
Tip #5: SUNSHINE
untitled-2-of-7.jpg
“Having a garden is a lot like having children, you need to give it the care, the patience and the respect to bloom. I generally start my gardens with seedlings from an organic non-GMO nursery that ships directly to my front door. When I first put them in the greenhouse they look so small… but consistency + water + weeding + love + sunshine = the photos you see in this blog post! ;)” ~T

 

In The Kitchen With Tanya Rose

#meatlessmonday Week #37 Vegan Risotto

Vegan Risotto

untitled (1 of 1)

Ingredients

  • 1 c Arborio rice
  • 1 yellow onion, chopped
  • 2 cloves of garlic, minced
  • 1 T olive oil
  • veggies of your choice
  • 1/2 c white wine
  • 3 T vegan butter
  • 1/2 c nutritional yeast
  • 4 c vegetable broth
  • almond slivers
  • Follow Your Heart parmesan cheese
  • salt and pepper

Instructions

  1. Sauté garlic and onions until translucent.
  2. Add 1 T of olive oil and 1 c rice, sautéing until translucent around the edges.
  3. Add white wine until absorbed.
  4. Add broth in increments of 3/4 c until absorbed, with the last addition of broth add 2 T of vegan butter and 1/2 c nutritional yeast to achieve desired rich and creamy taste.
  5. Add veggies of your choice (asparagus and broccoli).
  6. Top with sautéd almond slivers and Follow Your Heart parmesan cheese.
Fall Back To YOU Challenge 2018

Fall Back To YOU!

Fall Back To YOU!

JBY2018FallBackToYouChallenge_Poster Art 625x680
60 Classes in 60 Days begins TOMORROW… and so does our 8 week challenge of healthy eating… Fall Back To YOU! Let’s do this people!!!!!

8 weeks of healthy eating is full of elimination/ limitation.

Step 1: Listen to YOUR body.

Step 2: Create a goal for yourself.

What do you want to accomplish in 8 weeks of healthy eating? Is it simply trying to drink the recommended amount of water for your body weight each day? Is it drinking less wine? Is it eating less cheese? Is it trying to eat three meals a day? Is it participating in #meatlessmonday for 8 weeks? Is it attempting a juice cleanse? Is it going gluten FREE, dairy FREE and sugar FREE? Is it going vegan?

Step 3: Make a plan. Follow our lead.

Each week we will eliminate/ limit something new from our diet. Tailor this to meet your needs/ your goals. If we eliminate dairy from our diets, you may limit yourself to a few slices of cheese a week rather than an entire brick. If we eliminate alcohol from our diets, you may limit yourself to three glasses of wine a week rather than a glass every night. Do what YOUR body needs. Every Monday we will announce our goal for the week on our blog, newsletter and social media.

Step 4: Challenge yourself.

For those of you who want to challenge yourselves from the start rather than build up the challenge week by week you could eliminate gluten, dairy and sugar from your diet immediately. Remember, if you haven’t done this before it is okay to “cheat” because it is all about trial and error, learning what works for YOUR body. Even if you have been eating gluten FREE, dairy FREE and sugar FREE on and off for years it’s okay to “cheat,” life happens! If you choose to challenge yourself from the start by going “all FREE” we, myself (Hannah) and Tanya, have taken note of what we ate this last week so you have an example of what this may look like. This doubles as a non vegan and vegan example as I am not vegan.

Step 5: Accountability.

We realize that a huge reason one is able to succeed at healthy eating is accountability. If you would like help holding yourself accountable email hannah@yogajuicebox.com and I will add you to a private facebook group. In this group you will be able to post what you eat each day for extra support and encouragement. Additionally, another awesome way to hold yourself accountable is to use the buddy system. If you choose to do this be sure you are in it to win it together and have similar goals because you will feed off of each other’s energy whether it’s positive or negative.

Step 6: Let’s do this! 8 weeks, here we go, we got this! Fallin’ back to YOU!

Here are 2 sample elimination/ limitation menus from this last week:

Fall Back To YOU Challenge 2018

Tanya – Vegan 6 Day Menu

Tanya – Vegan 6 Day Menu

Tuesday September 4th

  • Food
    • 2 peaches
    • 3 almonds
    • 1 almond milk tea latte
    • 1 oat milk tea latte
    • rice noodles w/ vegetables
    • 1 kombucha
    • 10 marcona almonds
    • 1 handful of pistachios
  • Water
    • 40 oz w/ ultima

Wednesday September 5th

  • Food
    • 1 almond milk tea latte w/ a t of maple syrup
    • 1 handful of pistachios
    • vegan Korean bowl: 1/2 c rice, carrots, spinach, radish, cucumber, zucchini and rice noodles
    • brussel sprouts
    • tater tots
    • 8 oz glass of wine
    • 1 bite of a brownie
    • 3 spoonfuls of ice cream
  • Water
    • 40 oz

untitled-3-of-3.jpg

Thursday September 6th

  • Food
    • saltines
    • 1 piece of Laffa bread w/ hummus
    • Greek salad (no cheese)
  • Water
    • a couple huge bottles of Pellegrino

Friday September 7th

  • Food
    • small slice of zucchini bread
    • 2 peaches
    • 2 handfuls of nuts
    • vegan street noodles
    • 1 margarita
    • 1 shot of tequila
    • 3 polenta sticks
  • Water
    • 40 oz

Saturday September 8th

  • Food
    • garlic and vegetable instant rice noodle soup
    • 1/2 vegan untuna melt
    • 1 pomegranate chili margarita
    • beet loaf
    • salad
    • risotto
    • small helping of peach cobbler w/ vegan ice cream
  • Water
    • 40 oz

untitled (1 of 3)

Sunday September 9th

  • Food
    • small bowl of risotto
    • almond milk tea latte
    • 6 cocoa covered macadamia nuts
    • 1 burrito
    • 2 glasses of wine
  • Water
    • 40 oz
untitled (2 of 3)
Peach Cobbler

One of my goals for this 8 week challenge is to eat 3 meals a day, that’s something I struggle with.