5 Easy Weeknight Meals: Your 7 Day Family Jump Start!

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New Recipe! Best Ever Lasagna! Easy, Vegan, Gluten-Free, Healthy!

New Recipe – Sneak Peek Recipe from the upcoming Healthy Family Healthy You Book!

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Best Ever Lasagna! Vegan, Gluten-Free, Easy, Healthy. No Fake Cheese!

I made this dish last week for a Succos lunch. One of my guests, a friend’s daughter, is wheat-free and hates vegetables. I was sure this recipe would be my best bet. However, even I was surprised and thrilled when she and my other meat-loving guests couldn’t get enough of it (The vegetarians loved it too!). This lasagna was such a hit, I could have easily made two pans. My friend asked for the recipe so she could make it for her kids. I did teasingly say, “Buy the book.” Of course I was just kidding. I wouldn’t dream of making her – or you – wait!

I apologize for my lack of pictures. I was too crazed before yuntof to remember to take them!

Here’s the recipe!

Best Ever Lasagna


1 cup frozen,chopped onion

1 16 oz bag of chopped, frozen spinach

(12-14 oz) frozen butternut squash puree

1 package organic silken tofu (1 1b)

1 jar pasta sauce (32 oz) (Pick any flavor you like. I often use garlic or mushroom.)

A few shakes of garlic powder, dried thyme and Italian seasoning

1 package brown rice lasagna noodles (like Tinkyada, 10 oz)

1 jar (16 oz) roasted red peppers

1/8 cup panko bread crumbs (whole wheat or gluten-free)

1/8 cup nutritional yeast



Preheat oven to 350 degrees. Spray bottom of 13 x 9 lasagna pan with non-stick cooking spray.

Place frozen spinach, onion and squash into glass pie plate or bowl and defrost in the microwave (I used the “vegetable” setting).

Place tofu into pie plate with defrosted vegetables. Add thyme, garlic powder and Italian seasoning and mix thoroughly.

Place one layer of noodles in pan, followed by half of the vegetable and tofu mix. Cover with 1/3 of the bottle of marinara sauce.

Place another layer of noodles in the pan. Cover with the rest of the vegetable tofu mix and another third of the marinara sauce.

Place another layer of noodles in the pan. Cover with the rest of the marinara sauce and then the roasted red peppers (cut open and flatten if still whole).

Mix the Panko bread crumbs and nutritional yeast together in a small bowl. Sprinkle evenly over the top of the red peppers.

Cook for 1 hour, uncovered.

Serves 6-8

I look forward to your feedback!


Yummy, Healthy Breakfast Recipes!

This week, (see last week’s yuntov tips!), I’m giving you two easy, but hearty, breakfast recipes.

You can also make the Tofu Scramble if it’s just your family eating a light dinner one night. This is an alternative to scrambled eggs and adds a number of vegetables and nutrients (and skips any high fat cheeses you might be tempted to include in an omelet).

20 minute Tofu Scramble (or 10 minutes if you have leftover cooked veggies in your fridge!)

Tofu Scramble

Serves 4


(As always, feel free to adjust the recipe based on what you have in your house and the vegetables your family prefers. If you have cooked vegetables already in your fridge, simply warm them in the pan before adding the tofu and spices.)

1/2 white or yellow onion

1 9 oz package sliced mushrooms

1 green pepper

1 orange pepper

1 1b extra firm tofu

2 Tb nutritional yeast

As many shakes of Turmeric as it takes to make the tofu yellow, like scrambled eggs.

Tasha’s Tip: Turmeric is an amazing anti-inflammatory and anti-cancer food – and natural food coloring! But careful because it can stain surfaces.

A few shakes of garlic powder, black pepper and salt, to taste.

1/2 cup black beans

tofu scramble 1


Cook onions on medium heat in 1/4 cup of water until softened. (Add more water as it evaporates until all the vegetables are softened). Add peppers and mushrooms and cook until the mushrooms have released their juices.

Crumble the tofu into the pan. Add the nutritional yeast and spices and mix well over the medium heat. When the tofu is yellow and the spices incorporated, add canned or cooked black beans. Warm for another minute and serve.


Pomegranate Mueslix (Oatmeal)

Serves 1 hungry adult or 2 hungry kids


½ cup quick oats

¼ cup Pomegranate juice (approximate measurement)

1 teaspoon flax meal

Blueberry craisins or dried blueberries

Dash of vanilla

Dash of cinnamon

1 diced banana

1 grated honey crisp apple (use a box grater)

1 Tablespoon maple syrup



Reconstitute dried craisins/blueberries in a bowl of hot water for a few minutes. Place quick oats in a separate bowl. Pour enough juice to wet the oats and mix (You can also do this step the night before and put the bowl in the fridge overnight. If you do this overnight, you can and should use regular old fashioned oats, as they are less processed). Add rest of ingredients, including dried fruit and mix everything together. You’re done!





New Recipes and Succot Prep Extravaganza!

Here are a few recipes and ideas we’ve been working on over here at the Healthy Family, Healthy You house!

Use them to make your Succot easier or any other holiday or week yummier and healthier. All recipes are vegan. Almost all (I’m looking at you, cookie dough!) are super healthy.

For more healthy holiday ideas, read my recent blog on the topic! It’s not too late! If you’re worried about weight gain, read this recent post!

Great snacks and/or breakfasts

1. Chocolate Banana Mini-Muffins (New Recipe!)

banana chocolate chip muffins

You won’t find a healthier or easier recipe than this! These make a great grab and go breakfast, snack, or even a treat at lunch.

This is a variation of my past recipe for granola bars/cookies.


3 bananas

3/4 cup quick oats

1/4 cup ground walnuts (can substitute another ground nut or leave out entirely for allergy issues)

1/4 cup flax meal

Dash of real vanilla

Dash of cinnamon

1/8 cup mini chocolate chips


Preheat the oven to 350. Mash bananas with a fork in a mixing bowl. Add oats, walnuts and flax meal, cinnamon and vanilla. Mix well. Add chocolate chips and mix again.

Put mini cupcake liners into your mini cupcake pan and then spray the liners with non-stick spray. Place approximately 1 Tb of batter in each muffin liner. This recipe made EXACTLY 24 mini muffins-the same size as my mini muffin tin.

Bake in center of oven for 15 minutes. They won’t look quite done, but they are. Let cool for a few minutes so no little kiddies (or adults) burn their tongues on the hot (yum!) chocolate chips.

Tip: You can mix in different nuts (whole or ground) and dried fruit, depending on your preferences. However, I will tell you that I tried coconut flakes and the flavor really got lost.

2. Travelin’ Green Smoothie

Travelin Green Smoothie

TGS Ingredients


Sophisticated appetizers

1. Cucumber, carrot and lemon kabobs (New Recipe!)

I took this picture from an old Crate and Barrel catalog I found in my house. I’m going to use my mandolin to slice cucumbers and carrots, place them on a kabob stick and squeeze lemon juice over the vegetables. It’s kind of a deconstruction of a salad I already have in the Healthy Family, Healthy You book.

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2. Spiked appetizer (New Recipe!)

spiked appetizer

This recipe was inspired by one I saw in O Magazine. I’m trying to up my presentation skills this Succot, so I took the dish, put it in a shot glass and garnished it with a lime. Looks a little naughty, but there actually isn’t any alcohol in it.


1 cucumber

1 lime

1 mango

1 cantaloupe

Chili Powder and Himalayan Pink Rock Salt

Slice each piece of fruit/veggie into sticks or similar shape of your choice (full disclosure: I bought the mango and cantaloupe already sliced).

Give them a quick shake of chili powder and a quick grind of the salt. Place them in a shot glass. Squeeze a bit of a lime wedge over the cantaloupe, mango and cucumber and then use it as a garnish in the glass.


Easy side dishes to bring to friends

1. Asian slaw

healthy asian coleslaw

2. Maple Squash Pudding

Baked Maple Sweet Potato Pudding


Easy vegetarian main meals

1. Enchilada casserole

2. Acorn squash with mushrooms and onions from the 15 day Reboot with Joe.

Acorn Squash with Mushrooms and Onions

3. Easy Healthy Chinese Dinner

Healthy easy chinese at home



1. Caramel banana milk chocolate brownies

Excuse the lack of a pretty picture. That’s what happens when you cook with kids!

caramel banana milk chocolate brownies

2. Safely raw cookie dough balls

Safely Raw Cookie Dough Balls

Have a happy and healthy holiday! Also, let me know if you have any specific recipe requests for next week’s holidays!