On top of her blog promoting RIDICULOUSLY unhealthy habits, Taralynn has been busted for plagiarising other peoples recipes and food photos and posting them on her blog claiming them as her own, with no source or credit, and photoshopping them (quite hilariously bad tbh) onto her own plates.
Of course there are millions of free recipes on the internet for people to use for themselves and everything, but it’s rude and uncouth that Taralynn is making money off some other peoples efforts and not even giving them credit. Proof?
This is incredibly rude and misleading because Taralynn is passing these recipes off as her own, when the people who originally posted them took out time and put in effort to not only put together a recipe, but to actually prepare and photograph it. Some of these people run personal blogs and probably make an income from these blogs that she is now practically stealing from them by posting it to hers under the guise that they are her recipes. It’s shitty and dishonest.
When called out on her Facebook by the person who discovered Taralynns plagiarism, she not only didn’t respond, she deleted the posts and deleted some evidence of her wrong doings, instead of putting on big girl pants and admitting her mistakes and rectifying the situation by adding credit to the original bloggers. Shame on you Taralynn, as a fellow blogger you KNOW how time consuming it can be putting together a worthy post with images. How very immature and inconsiderate.
Here are some more recipes credits from her “exciting entree” page that are, in fact, NOT Taralynns personal recipes but COPIED and PASTED from someone elses. Shame shame
(especially funny for this one, the picture is actually for a completely different entree, linked here : http://afoodcentriclife.com/grilled-lemon-mint-chicken-breast/)
Lemon-Mint Chicken Cutlets on Watercress
- 1 1/4 pound(s) boneless, skinless chicken breasts, thinly sliced
- 2 lemons
- 2 tablespoon(s) olive oil
- 2 tablespoon(s) fresh mint, chopped
- Salt and coarsely ground black pepper
- 1 bag(s) (4 ounces) baby watercress
- Heat ridged grill pan over medium-high heat (or prepare outdoor grill for direct grilling over medium-high heat).
- Pound chicken to uniform 1/4-inch thickness if necessary.
- From lemons, grate 1 tablespoon plus 1 1/2 teaspoons peel and squeeze 3 tablespoons juice. In large bowl, whisk lemon peel and juice, oil, 2 tablespoons mint, 1/2 teaspoon salt, and 1/2 teaspoon pepper until dressing is blended.
- Reserve 1/4 cup dressing. In large bowl, toss chicken cutlets with remaining dressing. Place chicken in grill pan and cook 4 to 5 minutes or until juices run clear when breast is pierced with tip of knife, turning over once.
- To serve, toss watercress with reserved dressing and top with chicken. Sprinkle with additional chopped mint for garnish.
Calories 225 Protein 34g
(image has been removed per finding out that people were on to her shenanigans)
- 1 tablespoon plus 1 teaspoon vegetable oil, such as safflower
- 8 ounces Swiss chard (one small bunch), leaves coarsely chopped, stems minced
- 4 ounces shiitake mushrooms, stems removed and discarded, caps chopped
- 2 scallions, thinly sliced
- 2 garlic cloves, minced
- 2 teaspoons rice-wine vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon low-sodium soy sauce
- Coarse salt and ground pepper
- 24 round dumpling wrappers
- In a large nonstick skillet, heat 1 teaspoon vegetable oil over medium-high heat. Add chard, mushrooms, scallions, and garlic and cook until chard stems are crisp-tender and liquid has evaporated, 3 to 4 minutes. Squeeze excess liquid from chard. Transfer to a bowl; stir in vinegar, sesame oil, and soy sauce; season with salt and pepper. Wipe skillet dry and set aside.
- Place 1 rounded teaspoon filling toward the edge of a dumpling wrapper. Moisten one edge with water using your finger. Bring two edges together, forming a half moon and enclosing filling. Pinch a couple of small pleats along top layer of wrapper. Seal by pressing pleated and unpleated edges together. Place on a parchment-lined baking sheet. Repeat. Keep dumplings and unused wrappers covered with damp paper towels while working.
- Heat remaining tablespoon vegetable oil in reserved skillet over medium-high heat. Arrange dumplings in pan, tightly, flat-side down, and cook until deep golden brown, 2 to 3 minutes. Remove from heat. Add 1/2 cup of water. Return to heat. Cover and cook until heated through, all the water has evaporated, and bottoms are crisp, 4 to 6 minutes more (remove the lid for the last 30 seconds of cooking). Slide dumplings onto a serving platter, and serve with dipping sauce.
original recipe: http://www.wholeliving.com/130723/chard-potstickers
GREEK STYLE QUINOA BURGERS
- 1/2 cup rinsed quinoa
- 1 medium carrot, cut in large chunks
- 6 scallions, thinly sliced
- 15 ounces great northern beans, drained and rinsed
- 1/4 cup plain dried breadcrumbs
- 1 large egg, lightly beaten
- 1 tablespoon ground cumin
- Coarse salt
- Ground pepper
- 2 tablespoons olive oil
- 1/2 cup plain nonfat Greek yogurt
- 1 tablespoon fresh lemon juice
- 4 pitas (each 6 inches)
- 1/2 English cucumber, thinly sliced diagonally
- In a small saucepan, bring 3/4 cup water to a boil; add quiona, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.
- In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.
- Form mixture into four 3/4-inch-thick paties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.
- Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers in pita topped with cucumber and yogurt sauce.
original recipe: http://www.marthastewart.com/314093/greek-style-quinoa-burgers
Spring Rolls w/ Ginger-Carrot Dipping Sauce
Delicate rice-paper wrappers envelope six crunchy vegetables (and countless nutrients). The sauce supplies a tingling jolt of ginger and vinegar. Makes 6 rolls (185 calories each).
- 6 rice-paper wrappers
- 2 cups radish sprouts ( 1/2 ounce)
- 1 red beet, trimmed and thinly sliced crosswise
- 1 medium carrot, peeled and julienned
- 1 cucumber, julienned
- 1 red bell pepper, stem and seeds removed, julienned
- 3/4 cup coarsely grated daikon
- 3 medium carrots, peeled and coarsely chopped
- 1 small shallot, quartered
- 2 tablespoons coarsely grated peeled fresh ginger
- 1/4 cup rice-wine vinegar (not seasoned)
- 2 tablespoons low-sodium soy sauce
- 1/4 teaspoon toasted sesame oil
- Pinch each of coarse salt and freshly ground pepper
- 1/4 cup vegetable oil
- 1/4 cup water
- Make the spring rolls: Soak one rice-paper wrapper in a large bowl of hot water until pliable. Transfer to a work surface. Place one-sixth of the sprouts, beet slices, carrot, cucumber, bell pepper, and daikon on the wrapper, towards the bottom. Fold ends in and roll tightly to enclose filling. Repeat with remaining ingredients to make 5 more rolls.
- Make the dipping sauce: Puree carrots, shallot, ginger, vinegar, soy sauce, sesame oil, salt, and pepper in a food processor until smooth. With machine running, add vegetable oil and then water through the feed tube in a slow, steady stream. Serve sauce with spring rolls.
Corndog Millionaire Muffins
88 Calories. 5g Protein 0 Fat. 16 Carb 2 Fiber
* 5 Ball Park Turkey Hot Dogs
* 1 cup Cream Style Corn
* 1/2 cup Yellow Corn Meal
* 2/3 cup All Purpose Flour
* 1/4 cup Free Fat Free Sour Cream
* 1/4 cup Egg Beaters
* 2 1/2 tbsp Granular
* 2 1/2 tbsp Sugar*
* 1 1/2 tsp Magic Baking Powder
* 1/4 tsp Salt
* Kraft Fat Free American Cheese
Preheat oven to 375 degrees.
Combine flour, cornmeal, Splenda, sugar, baking powder, and salt in a large bowl. Mix well and set aside. In a separate small bowl, mix together corn, egg substitute, and sour cream. Stir thoroughly. Add contents of the small bowl to the large one, and stir until completely mixed.
Cut 2 hot dogs in half, leaving you with 4 cocktail-sized franks. Cut each of the halves into 6 pieces, leaving you with 24 “coins.” Set aside. (You’ll use these to top the muffins.)
Chop the remaining hot dogs into very small pieces. Add those to the large bowl, and stir until they are integrated into the batter.
Line 12 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute batter among the 12 cups. Add Kraft cheese on top of center layer of batter. Top each muffin with 2 of the hot dog “coins.”
Bake in the oven for 15 - 20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Allow to cool and then enjoy!
original recipe AND picture: http://coleensrecipes.blogspot.com/2009/06/corn-dog-muffins-for-kids.html
Almond-Crusted Chicken Fingers
Per serving: 174 calories; 4 g fat 4 g carbohydrates; 0 g added sugars; 27 g protein;1 g fiber; 76 mg potassium.
Makes 4 servings
- Canola oil cooking spray
- 1/2 cup sliced almonds
- 1/4 cup whole-wheat flour
- 1 1/2 teaspoons paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1 1/2 teaspoons extra-virgin olive oil
- 4 large egg whites
- 1 pound chicken tenders
- Preheat oven to 475°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
- Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the almonds are finely chopped and the paprika is mixed throughout, about 1 minute. With the motor running, drizzle in oil; process until combined. Transfer the mixture to a shallow dish.
- Whisk egg whites in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the almond mixture; turn to coat evenly. (Discard any remaining egg white and almond mixture.) Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side.
- Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.
Tips & Notes
- Ingredient note:Chicken tenders, virtually fat-free, are a strip of rib meat typically found attached to the underside of the chicken breast, but they can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion.
Original recipe: http://www.grouprecipes.com/11086/almond-crusted-chicken-fingers.html
Turkey & Tomato Panini
Calories 272 Fat 4g Carbohydrate 36g Fiber 5g Protein 10g
- 3 tablespoons
- reduced-fat mayonnaise
- 2 tablespoons
- nonfat plain yogurt
- 2 tablespoons
- shredded Parmesan cheese
- 2 tablespoons chopped fresh basil
- 1 teaspoon lemon juice
- Freshly ground pepper, to taste
- 8 slices whole-wheat bread
- 8 ounces thinly sliced reduced-sodium deli turkey
- 8 tomato slices
- 2 teaspoons canola oil
1. Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.
2. Combine mayonnaise, yogurt, Parmesan, basil, lemon juice and pepper in a small bowl. Spread about 2 teaspoons of the mixture on each slice of bread. Divide turkey and tomato slices among 4 slices of bread; top with the remaining bread.
3. Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Place 2 panini in the pan. Place the medium skillet on top of the panini, then weigh it down with the cans. Cook the panini until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the panini, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining panini.
Original recipe and picture: http://www.eatingwell.com/recipes/turkey_tomato_panini.html
Roasted Bell Pepper Tostada
- 2-3 bell peppers
- 1 onion
- 1 teaspoon each cumin, chili powder, smoked sweet paprika
- 1 can low fat low sodium black beans
- whole wheat tostada shells (3-4)
- low fat sour cream and salsa
- Coarse chop the peppers, coat with oil and spices. Roast at 400 for 20-30 minutes.
- In a food processor, puree the black beans with the garlic. Add spices if you want.
- Spread the puree on the tostada, top with peppers, scallions, and sour cream and salsa!
original recipe and picture: http://pinchofyum.com/roasted-bell-pepper-tostadas
Taralynn has deleted most of the images on her blog of the photoshopping food. ooh girl u bustedPlease don’t mind the hideous typos. I’m on my phone and will correct later
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