Cupcakes and Yoga Pants is Coming Soon

Well, it's official -- the new blog will be called Cupcakes and Yoga Pants.

It's the perfect way to sum up my life. I hit the gym five days a week, but have no regrets (well, maybe a few) when I eat cookies and cupcakes.

This new lifestyle blog will go far beyond foodie topics.

I plan to write about fitness, nutrition, health, recipes, gardening, food information, DIY, crafts, volunteering, photography, the environment, fashion, beauty, Pinterest fails, pets and pretty much anything else that fits into my healthy (but, totally not perfect) lifestyle.

Want to be the first to know when Cupcakes and Yoga Pants goes live? I'll send you an email.

You can sign up for an email notification HERE.

Or, send me an email with a message to

I'm excited to share tips, ideas, reviews and random musings on this new blog.

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

Help Me Name My New Website

For awhile now, I've wanted to expand Whole Foods Living.

Living a healthy life goes so far beyond food. It includes fitness, mental health and finding joy in your daily life. Being healthy means learning how to love yourself, be happy and make time for the things that make you smile.

I'm planning on moving Whole Foods Living to a new web host this summer, and with that move, comes the opportunity to change the name of my blog.

So, I'm asking for your help. What should I call the new blog that will encompass these many facets of health and wellness?

I think it should be catchy, two to four words and easy to spell. Have ideas? Please comment below or send an email to

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

My 3 Favorite Gluten Free Pasta Choices

Photo credit: Flickr
Going gluten-free doesn't mean giving up pasta.

Actually, I pair it with a handful of veggies once or twice a week for dinner. There's nothing better than fresh garden tomatoes sauteed with a little garlic, onions, peppers and extra virgin olive oil over some soft penne, right?

So, when I go to the grocery store, there are three brands of gluten free pasta that are allowed to land in my shopping cart.

Isn't all Gluten-free pasta the same? No!

Why only three? Because the rest that I have tried are disgusting.

They turn to mush when boiled, fall apart when baked or don't reheat well. And we all know I like to cook in big batches to have leftovers. If my pasta turns into paste when I warm up the leftovers, I'm not a happy girl.

My Three Favorite Gluten-Free Pasta Brands

So if you're going to make gluten-free lasagna, reach for Tinkyada Brown Rice Lasagne. It's made from brown rice.

When you're craving penne, elbow macaroni or spaghetti, my two go-to brands are Ronzoni and Barilla. I have a box of Ronzoni Elbows Pasta or Barilla Penne Pasta in the pantry at all times for quick meal prep.

Barilla's gluten-free noodles are made from a combination of corn and rice. Ronzoni's gluten-free noodles are a blend of four grains: quinoa, corn, white rice and brown rice.

I've made countless meals with these three gluten free pastas, and have never been disappointed. They get tender without falling apart, keep their form better than other gluten free pastas when reheated (especially the lasagna), don't have a gritty texture and taste great!

What's your favorite gluten-free pasta? I'd love to find a fantastic gluten-free cheese tortellini.

Let's chat in the comments below!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

Disclosure: I write this blog to share my opinions, ideas, and help others on their healthy lifestyle journey. On occasion, I may include affiliate links. This means if you click a link and purchase the product mentioned, I earn a few pennies. And you know what that means? I can keep on blogging! So, if you like my tips, reviews, ideas and insight, consider purchasing the products you read about right from the convenience of this page. Thank you!

Garlic Broccoli with Tempeh (Gluten-Free, Vegetarian)

Lunch has to be quick and easy. One of my go-to meals is an Asian-inspired tempeh dish brimming with broccoli. It has the salty-savory flavor of classic Chinese takeout without the added calories, sodium, MSG and cost!

This soy-based vegetarian meal comes together in less than ten minutes while you whip up some whole grain brown rice in a rice cooker. Easy!

Garlic Broccoli with Tempeh (Gluten-Free, Vegetarian)

(1 serving)
  • 3 oz. Lightlife Organic Flax Tempeh
  • 1 cup broccoli, raw florets
  • 1 tsp. minced garlic
  • 1/4 cup dry whole grain brown rice
  • 1 tbsp. coconut oil
  • Bragg Liquid Aminos
  1. Slice the tempeh into small, bite-size squares. Place them in a medium-high hot skillet with the coconut oil. Pan fry until lightly browned and crisp on each side. This will take about 2 minutes per side.
  2. Wash and chop the broccoli. Add the florets to the pan while they are still moist from washing. Sprinkle the garlic over the broccoli. Cover the pan with a lid, turn it to low-medium heat and allow the broccoli to steam for 5 minutes.
  3. Mix the broccoli, garlic and tempeh. Drizzle with Bragg Liquid Aminos. This salty condiment tastes similar to soy sauce. Serve the temeph and broccoli over a bed of brown rice.

How do you like to eat tempeh? Tell me in the comments below.

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living