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P.O. Box 2153
Cody, WY 82414

(307) 899-2799

Wendy Corr - helping people improve their lives through better health, fitness, and appreciation of the world around us!

Light Eats.

BBQ Slaw Tacos

Wendy Corr

OK, so I am the queen of weird food. Just ask my kids. However, my weird food combinations are usually born of necessity. What do I have in my fridge? How do I use it to make something yummy?

So, I ran into a friend of mine this last week at the health food store and she mentioned that she had used cabbage in place of chicken to make kind of a cold barbecue sandwich. Since I had half a bag of plain coleslaw left in my fridge, I thought I would try it. Holy dang, this was good! I loosely based the sauce off of a recipe I found on Pinterest, tossed in some chopped tofu that I had hanging around in the fridge with no other purpose set aside for it, put it in some organic corn tortillas, and I have a super yummy lunch!

BBQ Slaw Tacos

3 cups finely chopped cabbage (or 1/2 bag of dry coleslaw)

2 oz firm tofu, chopped

1/2 cup organic unsweetened ketchup (I like Westbrae Natural)

1 Tbsp yellow mustard

2 Tbsp cider vinegar

1 Tbsp honey

1 Tbsp liquid aminos or light soy sauce

1 Tbsp dried minced onions

1 tsp paprika

1 Tbsp minced garlic

Salt and pepper to taste

3 organic corn tortillas (gluten free)

In a cast iron skillet, saute the cabbage and tofu until cabbage is slightly soft, about 3 minutes. Add all other ingredients. Stir until completely mixed - cook until hot. Serve in warm tortillas.


BBQ Tempeh and Veggie Salad

Wendy Corr

I know, I know - I'm on a tempeh kick! The truth is, I have this package of tempeh that I've got to use up, and I've been Pinterest-ing like mad to find new recipes! I based this one on a BBQ chicken salad I saw. I'll include the recipe for the dressing, too! The bonus? It's a HUGE, satisfying salad for around 300 calories - INCLUDING the dressing!!

 Photo by Wendy Corr

Photo by Wendy Corr

BBQ Tempeh and Veggie Salad

Serves: 1


  • 3 oz tempeh, diced
  • ¼ cup chopped onion
  • ¼ cup chopped bell pepper
  • 1/3 cup chopped mushrooms
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp liquid aminos or light soy sauce
  • 3 Tbsp organic, sugar free ketchup (I use Westbrae Natural)
  • Salt to taste
  • 1 serving (about 1-1/2 cups, or 85g) lettuce
  • 6 cherry tomatoes, sliced in half
  • 3 Tbsp Feta cheese
  • 1 serving Corr Kitchen Avocado Ranch Dressing (optional)


In a skillet, saute the tempe, onions, peppers and mushrooms until onions and peppers are tender. Add vinegar, liquid aminos or soy sauce, ketchup and salt – stir to coat and simmer for 3 more minutes.

Serve over lettuce. Add tomatoes and feta, and serve with dressing on the side.


Avocado Ranch Dressing from the Corr Kitchen:

  • 1 avocado (about 4-1/2 ounces)
  • ½ Tbsp lemon juice
  • 1 Tbsp apple cider vinegar
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • 1 chopped green onion
  • ½ tsp dill weed
  • 1 Tbsp dried parsley
  • Pinch of salt
  • 1/3 cup water

Throw it all in a blender or Ninja and blend until creamy! Yum!

Dressing recipe makes about 6 servings.


Sweet Potato and Tempeh Hash

Wendy Corr

 Sweet Potato and Tempeh Hash

Sweet Potato and Tempeh Hash

Sweet Potato and Tempeh Hash! My super yummy breakfast this morning!!
I started learning about a whole food, plant-based diet last summer. I absolutely loved it! But I also mistakenly assumed that because it was plant-based, I could eat however much I wanted. (I really, really love food!) But I LOVED the way I was eating, and felt great! As I am learning more about Holistic Nutrition, I am once again working on basing my meals around veggies and fruits. This doesn't mean that I'm not going to occasionally enjoy a meal with meat! I really love turkey and sausage and fish… But the more I can base my meals on what grows from the ground, the better off I believe I will be!

So here's today's breakfast:
About 100 grams of sweet potato, about 2 ounces of onion, a clove of garlic, 3 ounces of tempeh, half of a bell pepper. Chop all of this up, sauté in this order: sweet potato until it's soft, onion until it's soft, then add the rest. Season with liquid amino's, some cumin, paprika, and a teaspoon of maple syrup. I garnished with about an ounce of avocado.

Absolute breakfast heaven!

Lighter Pumpkin Pie

Wendy Corr

 Photo by Wendy Corr

Photo by Wendy Corr

I LOVE pie.  So I had to come up with a pie that I could actually EAT - without guilt.  Clean eating, relatively low calorie, but yummy.  And with a crust.


1/2 cup Coconut Oil - Melted
2 Eggs
1/4 Teaspoon Sea Salt
3/4 Cup Coconut Flour
1 Tablespoon Honey
1 packet stevia

1. Preheat oven to 400 degrees.
2. In a medium bowl beat butter, eggs, honey, stevia and salt together with a fork.
3. Then add coconut flour. Stir until dough holds together.
4. Gather the dough into a ball, then pat into a 9″ greased pie pan.
5. Prick the dough with a fork.
6. Bake for 8-10 minutes or until lightly brown. Let cool.

Decrease oven heat to 375 degrees.

Pie Filling:
1 15 oz can pure pumpkin
8 oz unsweeteend vanilla almond milk
1/3 cup Swerve confectioners sweetener (or 3/4 cup pure maple syrup)
3 eggs
1 Tbsp cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
1/8 tsp salt

Mix all ingredients.  Pour into partially baked pie crust.  Cover with foil (to prevent the crust from burning).  Bake at 375 degrees for one hour, 15 minutes.

Roasted Brussels Sprouts

Wendy Corr

 Photo by Wendy Corr

Photo by Wendy Corr

I spent some time this afternoon prepping the food that I got from my Bountiful Baskets yesterday... including the Brussels Sprouts! I roasted them at 400 degrees for 1/2 hour, then tossed them with about a tablespoon of balsamic vinegar, a few onions that I roasted with the Sprouts, and about two ounces of home-prepared sausage, chopped in bite size pieces.


Avocado Deviled Eggs

Wendy Corr

One of my FAVORITE recipes!!


  • 12 eggs
  • 1 large ripe avocado or 1 cup mashed
  • 1 tbsp lemon juice
  • 1 tbsp chopped dill pickles
  • 1 tbsp yellow mustard
  • ¼ tsp celery salt
  • ¼ tsp salt
  • ¼ tsp pepper


  1. Cover your eggs in water in a large saucepan and bring to a boil. Boil eggs for 12 minutes then remove immediately and place into an ice water bath.
  2. Allow to cool enough to handle and you will easily be able to remove shells.
  3. Slice eggs in half and scoop out the yolks.
  4. Place all yolks into a large bowl then add the remaining ingredients.
  5. Taste and adjust seasonings as needed.
  6. Add filling into a pastry bag to fill each half.
  7. Keep refrigerated until ready to serve!