Tasty Yummies

Spring Potato Salad with Sugar Snap Peas and Radishes – Gluten-free + Vegan

by tastyyummies

I know you guys are aware just how much I adore cooking foods inspired by the season and what is most fresh. I don’t have to sell you on that. This salad came from a recent trip to the farmers market where I decided to grab the most delicious, in-season produce I could and just create from there. I had no clue what I was making when I bought everything, I just got it home and started brainstorming.

This salad is full of flavor, beautiful Spring colors and I love the combination of the tender baby red potatoes with the crunch for the sugar snap peas and the radishes. Plus the light dressing, is such a nice alternative to the usual creamy mayo-based dressings on most potato salads. The mint is the perfect compliment to the salad, finishing it with a bright, fresh flavor.

This salad is naturally gluten-free and vegan, so it would be perfect as a side dish at a BBQ or picnic when you have folks with restricted diets. It is sure to please all. Head over to the Free People blog BLDG 25 for the full recipe.

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Thrive Forward: Crowd Out Cravings + Hummus and Tahini Dip {Gluten-free + Vegan}

by tastyyummies

I am super excited to share with your a new program fueled by Vega, called Thrive Forward.

Know. Eat. Feel. BETTER.

“Developed by Brendan Brazier, Thrive Forward is a FREE, personalized online program to help transform your health and sport performance through plant-based nutrition. Starting with Clean Eating 101, Brendan guides your journey to optimal health and performance through customized topics most relevant to you—be it energy, stress, sleep, body composition, strength and endurance training, or even how to eat more sustainably. And every video lesson is enhanced with useful tools to reinforce what you’ve learned, including recipes and articles.”

Each informational video comes with supplemental reading material including reference on better food choices, pantry staples, recipes and lots more. After watching most of the videos in my personal program and reading through all of the complimentary lessons, I selected one that stood out the most to me, to share with you guys. Crowd Out Cravings.

“Cravings are a telltale sign your body lacks nutrition—not necessarily that is needs more food. Constantly being surrounded by appealing, processed foods that are high in calories but low in nutrition can be a major obstacle for people trying to manage weight. But fueling your body with nutrient dense food can help crowd out cravings.”

Thrive Forward is the most comprehensive program I have ever come across, custom designed for you, so easy to follow and it is filled with incredible useful and inspiring knowledge. Plus, it is all available at your fingertips for FREE. I really still cannot believe it. Since starting the Thrive Forward program, I have found myself more inspired than ever to eat as good as I possibly can and to learn what works for my body, what it needs for optimal performance and what I can do, make and have on hand to make this all as easy as possible. Thrive sends inspiring periodic emails with additional information and tips that pop into your inbox and give you the

Over the next two weeks I will be sharing a series of four recipes for Snack Foods for Crowding Out Cravings that go along with this video lesson. First up is a simple but delicious hummus and tahini dip served with fresh veggies.

Head on over to Thrive Forward now to start your journey, get set up for FREE and start THRIVING! I honestly cannot say enough great things about this program and I am so proud to be sharing it with all of you.

Hummus and Tahini Dip – Gluten-free + Vegan
Recipe makes 3 cups | Takes 20 minutes to prepare

2 cans chickpeas, rinsed BPA-free cans, such as Eden brand
2 cloves garlic
3 tablespoons Vega Antioxidant Omega Oil blend
3 teaspoons cumin
2 tablespoons tahini
sea salt to taste pepper to taste
1 lemon, juiced
1 cup water

Blend all ingredients in high-powered blender or food processor. Place in bowl and drizzle extra Vega Antioxidant Omega Oil blend on the top. Serve with veggies.

CHECK OUT THE OTHER POSTS FROM THIS SERIES:

Green Juice

Kale Chips

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10 Things My Mom Taught Me

by tastyyummies

Happy Mother’s Days to all of the moms, grandmas, yia yias, step moms, foster moms, pet moms, etc! Mothers, you guys have one of the toughest jobs on the planet that takes more strength, compassion and patience than most anything else.

Thanks to my amazing mom for all she has taught me! I am who I am because of her. I love you mom!

me and my mommy.

10 Things My Mom Taught Me

1) Be who I am. Nobody can make me who or what I am and nobody can take that away from me.

2) Be thoughtful and considerate of other people’s feelings.

3) Always trust my gut and go with my instincts. It’s usually right on.

4) Always see the good in people and celebrate their differences.

5) Be compassionate and empathetic.

6) Be honest and speak my truth.

7) Cherish family and embrace friends like family.

8) Be strong and confident and stand up for my beliefs.

9) I am beautiful.

10) Love and happiness are always worth fighting for.

What has your mom taught you?

Happy Mother’s Day!

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Photo Fun Day Friday

by tastyyummies

Happy Friday Guys! I hope you had a fantastic week. It’s been a fun and busy one over here. We are gearing up for a big show this weekend, Unique LA, which is a huge amazing show featuring all things handmade. If you are in the LA area you have to check it out, it’s an amazing show. We are booth # 258 – Hero Design Studio. We designed a whole new booth for this show, constructed completely out of recycled wood pallets. I cannot wait to see it all constructed and completed.

On top of getting ready for the show, we are also counting down the days until my sister Vicky arrives here in California for a visit. She gets here Monday and I couldn’t be any more excited!! She is here 6 days and I cannot wait to show her around, take her to Disney and just hang out!

What do you have planned for your weekend?

Had to get a bottle of this for our Kentucky Derby party last Saturday.

Jalapeño cornbread mini muffins. I kinda made the recipe up on the fly but here are two other cornbread muffin recipes here on the blog. Cheddar and green onion cornbread and vegan cornbread muffins.

It is rare that you will spot bacon in my kitchen. It’s almost like spotting a unicorn. I bought some yummy organic applewood smoked bacon that I baked until crispy for the hot browns and it made the kitchen smell amazing.

A black-eyed pea salad inspired by this recipe, an effort to bring something healthy to the Derby menu.

Grain-free apple cobbler. I used my berry cobbler recipe and subbed out the berries for some yummy granny smith apples.

The assembly line for the Hot Brown Sandwiches. I made the sauce gluten-free, just so I could taste it to make sure it was OK, but otherwise I made these ALL for Mark.

Look at this beauty! She was sitting there when I was photographing food, posing like this.

I rolled over the other morning and woke up to this little face staring back at me from the other side of my pillow.

Playing some arm balances in my home yoga practice the other day. This is Eka Pada Koundinyasana I. It isn’t perfect, but I am working on it.

Toast with avocado, tomato slices and sprouts. The perfect breakfast.

My cucumbers are growing like crazy. I have a huge row of them. I planted these from seeds just a week and a half before I took this photo. It’s incredible.

Since we didn’t have a CSA this week, I took the bike for it’s first trip to the farmers market. Likely the first of many.

Yesterday’s post-run smoothie. Recipe can be found on my instagram.

Hubby surprised me last night with reservations to Carthay Circle Restaurant at Disneyland. Sunday marks 10 years since our first (blind) day and 6 years since we got married.

Disney is just so darn magical. Gets me every time.