Creator of Tall Hungry Girl

Meet Tahira Hayes, Founder of Tall Hungry Girl.

I’m a communications specialist by day and freelance writer, columnist and content strategist by night.

Tall Hungry Girl (or Boy—I haven’t forgotten about the men) is not just a playful slogan, but also a way of living. It means to stay hungry for life and actively and tenaciously pursue new experiences through travel, food, and healthy living.

I’m constantly looking for ways to learn, grow and share that knowledge with others in the process. This site is my platform for doing just that.

  • Learn more about my story.

  • Hire me. Contact me here.

Sweet Potato Hash with a Kick

Sweet Potato Hash with a Kick

Note: This sweet potato hash can easily be made whole30 compliant if you remove the rice.

Looking to switch up breakfast? Here’s a great recipe to start your new year off right. It feeds 2-3 people, or you can have leftovers for the next day, which is what I generally do if I’m only cooking for myself. Sweet potatoes can be…well, sweet. So adding a bit of cayenne helps to cut that sweetness and it gives the recipe a nice kick!


  • 5-6 leaves of Lacinato (or dinosaur kale), chopped into large chunks (If you can’t find it. Regular kale works as well)

  • 1 cup brown rice cooked

  • 1-2 cloves of garlic, finely diced

  • 1/2 an onion, diced

  • Avocado, sliced

  • 1 1/2 to 1 3/4 cups of sweet potato, cut into very small cubes (see picture on the right for example)

  • 1/8 of a teaspoon Cayenne pepper (or more if you like it spicier)

  • Onion powder, to taste

  • Garlic powder, to taste

  • 1 tbsp Olive oil

  • Egg(s)


  1. In a non-stick skillet heat olive oil on medium heat, add diced sweet potatoes and cook until sweet potato becomes slightly tender. Add a tablespoon of water if pan gets dry.

  2. Add garlic and onion cook until sweet potato is nearly finished.

  3. Add 1/8 teaspoon of cayenne pepper and add garlic and onion powder to taste (I’m usually relatively generous with the onion and garlic powder)

  4. While ingredients are cooking, add a tablespoon of olive oil to another non-stick pan, on medium to high heat. Cook an egg, sunny side up, for each person you’re serving. Set aside.

  5. Add chopped kale to to the pan with sweet potatoes. Saute until kale is limp. If pan gets dry, add a tablespoon of water (I try to avoid adding a ton of oil if I can).

  6. in a bowl, cover the bottom with rice, sprinkle with a little garlic and onion powder. Then add mixture of kale, sweet potato, onion and garlic, then top with egg and sliced avocado. I’m a fan of hot sauce. So feel free to add a dash of that as well.

  7. Enjoy!

Thyme Roasted Carrots

Thyme Roasted Carrots

Stuffed Mushrooms

Stuffed Mushrooms