Quinoa Chili for the Soul

Quinoa Chili

My hole life I have made the same chili recipe, but I have decided to branch out and try something new. This one is completely different that the other chili recipe I usually make, click here to check it out. But it is so good I can’t tell which one I like best! So here it goes, folks! Hope you enjoy ❤

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Ingredients 

1/2 cup Quinoa

1 large Sweet Potato

1 tbsp Olive Oil

1 15oz can Black Beans

1 yellow Onion

1 15oz can Fire Roasted Tomatoes

3-4 cloves garlic

2 cups Veggie Broth

1 tbsp Cumin

1 tbsp Chili Powder

1 tsp Salt

1 tsp Pepper

1 lime

Toppings

Avocado

Pepperjack or Cheddar Cheese

Cilantro

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Start out with a small pot and bring 1 cup of water to boil. Once boiling add quinoa and turn down to medium heat. Do the same in a medium pot, filling it half way with water, peel and chop sweet potato into bite sized pieces, add to water, and cover with a lid. Allow for the water to boil for 10-15 minutes or until potato is soft. In a large pot add in olive oil, chopped onion, black beans, garlic and diced tomatoes. Turn heat to medium/high and let simmer. Once onion is transparent, add veggie broth, cumin, chili powder, salt and pepper. Check on both your quinoa and sweet potato, once they are finished, add them to the large pot. Stir and allow the contents to warm on medium heat for 5-7 minutes. Once appropriately warm to eat, dish out your bowls and add the toppings of your choice.

Spicy Sweet Potato Carrot Soup for the Soul

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Hey friends! Let’s jump right into this one!

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IngredientsIMG_2653

2 Russet Potatoes

1 Large Sweet Potato

2-3 Carrots

1 Yellow Onion

2-3 Ribs of Celery

Salt

Pepper

Cayenne

Chili Powder

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Begin by peeling your potatoes and and chopping them into 1/2 inch pieces. Take out a big pot and fill it 1/2 way with water. When the water begins to boil add your potatoes, chopped carrots. Allow for them to cook for 10 minutes then add diced onion, and celery. Allow to cook for 10-15 more minutes then pull off the stove, and strain out half of the water. Make sure you don’t pour out all of it, you’ll use it as your broth base. Take the remaining water and vegetables and place in a blender or food processor. Once everything is creamy and smooth, pour back into your pot and season to taste with salt, pepper, cayenne, and chili powder. And you’re done! Easy as that! This meal makes a bunch and it is so nourishing to eat during this cool months.

Enjoy ❤

Comfort Food for the Vegetarian Heart: Baked Potato

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My first Winter/Fall as a vegetarian was a bit brutal. I couldn’t figure out what exactly to eat to fill me up and give me the nourishment I needed to feel fed and warm. This is a recipe my mother taught me and boy is it good!

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Ingredients

1 potato

2 Portobello Mushrooms

1 bunch of Kale

Vegan Butter or Coconut Oil

1 Red Bell Pepper

2-3 shells of garlic

A pinch of Salt

A pinch of Pepper

Cheese

Sour Cream

Pine Nuts

Serves: 1

Cook Time: 45 minutes-1 hour

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Preheat the oven to 425 degrees fahrenheit. Take out a baking pan and tin foil. Grab your potato and poke several holes in in with either a knife or a fork about 1 inch deep. Then wrap your potato in tin foil, place in the pan or directly in the oven. Set the timer for 45-55 minutes or until soft. In the last 15 minutes on the timer, pull out a frying pan, add in coconut oil and garlic. Allow the garlic to simmer on low/medium heat for a few minutes. Chop the kale (about 2-3 leaves), red bell pepper, and portobello. Add them into the pan and sprinkle with salt and pepper. Put a lid on the frying pan and let cook on medium heat for several more minutes. Keep an eye on the kale to make sure it doesn’t wilt. Once the veggies are soft and the potato is cooked, load up your potato with butter/coconut oil, veggies, cheese, sour cream, and pine nuts.

Enjoy ❤

As always, leave a comment or message bellow! Let me know how you liked it and let me know if you have any suggestions for further posts or recipes!

Meet Your New Favorite Snack: Broccoli Tots

Broccoli Tots

Broccoli is the new potato this season, folks! These little tots are heavenly and will make you wonder why you’ve been wasting your time eating frozen pieces of shredded potato your whole life. Trust me.

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Ingredients

1 cup Broccoli

1/4-1/2 cup Cauliflower

1/2 Yellow Onion

Coconut oil

1 tsp Salt

1 tsp Pepper

2 Eggs

1/2 cup Cheddar Cheese

1/2-3/4 cup Italian Bread Crumbs

Dipping Sauce

Ketchup or Ranch Dressing

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To begin, set the oven to 400 degrees. Take your broccoli, cauliflower, and onion and chop finely. Place in a large or medium sized bowl and add eggs, shredded cheddar cheese, salt, pepper, and breadcrumbs. Mix the contents with a machine mixer or your hands. Take out a baking sheet and grease it with coconut oil. Make your tots and then place in the oven for 20-25 minutes. Once they are golden on the top, take them out and let them cool for five minutes. After that grab yourself some ketchup and you are ready to go! This meal is a great side dish or a nice snack. ❤

Follow my blog to get access to more recipes! As always, leave a comment or any questions you have bellow!

A Lotta Enchiladas: Nutritious & Delicious Recipe

enchiladas

Giving up meat was a super hard thing for me, but I did it for health reasons. However, it’s recipes like this that make all the difference! It’s packed with veggies and nutrients, super filling, and hits just the right spot! It’s terrific for a family dinner because it makes a bunch! butternut squash

enchiladas 1

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Ingredients

Coconut oil

1 Butternut Squash

1 Medium Sweet Potato

1 15oz can of Black Beans

1 Onion

1 Zucchini

1 can of Hatch Green Chilis

1 Green Bell Pepper

1 can of Hatch Green Enchilada Sauce

1 can of Hatch Red Enchilada Sauce

2 tsp salt

2 tsp pepper

2-3 tbsp Chili Powder

2 tbsp Turmeric

1 tbsp Cumin

Blue Corn Tortillas

Toppings

Avocado

Salsa

Cilantro

Lime

Pepper Jack Cheese

Sour Cream

Cook Time: 45 min – 1 hour

Serving: 10-12 enchiladas

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Turn on your oven to 400 degrees fahrenheit. While that oven is warming, peel, take out the seeds, and dice your butternut squash. Take out a baking pan and grease it with Coconut oil, put the squash in, spinkle salt and pepper on top, and place in the oven for 10 minutes. When the timer goes off, flip the squash in the tray and turn the tray around so that the side that originally faced the front now faces the back. Cook for another 10 minutes.

While your Squash is Baking, take out a medium size pot and fill with water. Peel and dice sweet potato into bite-sized pieces and place in the water once boiling. Allow the potato to cook for 10-15 minutes in the water on medium/high heat or until they are soft.

Now, take out a frying pan. Place enough coconut oil in the pan to cover it evenly, add chopped onion, zucchini, bell pepper, black beans, and hatch green chilis into the pan. Add Seasoning: cumin, turmeric, chili powder, salt, and pepper. Allow for them to steam cook on medium heat with a lid on top for 5 minutes, continuously check and stir the pan.

Once the veggies have softened, take out another frying pan and add half of both cans of enchilada sauce to the pan, add the other half to a separate frying pan to heat and soak your tortillas. Check on both your butternut Squash and Sweet Potato. By now they should be about done. Strain Sweet Potato and add to the pan with veggies in it. Take Squash out of the oven and do the same. Next, take two corn tortillas at a time and place them in the pan that is solely enchilada sauce. Turn on medium heat, and continue to flip the tortillas until they are warm/hot. Place the heated tortillas on a plate, add in veggies and toppings of your choice. I’ll be real with you for a moment: the sour cream and cheese are the best parts so take that extra scoop if you need. Enjoy! ❤

As always, leave any questions or comments bellow to let me know how you liked it!

Super Smooth Blueberry Peach Smoothie

Smoothie2

Can’t get enough of a good smoothie, so here’s one to try out!

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IngredientsSmoothie.jpg

1 Banana

1/4 Cup Blueberries

1/4 Cup Peaches

1/4-1/2 Cup Brown Cow Vanilla Yogurt

1 Cup Orange Juice

Add

2 Tbsp Flax Seed Oil

2-3 Tbsp Chia Seeds

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Pretty Basic. Throw it all in a blender for 15-30 seconds and you’re good to go! I love smoothies because they are so simple and so easy! Blueberries are a great source of energy and help keep focus through out the day. They are also full of medicine quoteantioxidants which kill free radicals in the body and promote healthy aging and can help prevent cancer. Tag teaming with peaches and you’ve got an unbeatable combination: they are so, so delicious — definitely one of my favorite fruits — and they are also full of antioxidants and Vitamin C. In addition to inhibiting free radicals, the Vitamin C found in peaches, blueberries, and orange juice promote healthy skin and youthful properties because it increases collagen production. Furthermore, both peaches and blueberries promote a healthy heart ❤ Peaches and Blueberries both contain fiber and Vitamin C, the bananas and peaches contain potassium, all of which can dramatically reduce risk of heart disease if taken regularly and with a low salt diet. And if that’s not enough, the yogurt will help your gut’s micro biome and promote good gut bacteria and healthy flora which will help with your digestive processes. Enjoy! Please leave a comment bellow and let me know what you think or if you have any requests for recipes ❤

Sources:

Feature, Carol SorgenWebMD. “Heart-Healthy Diet: 5 Foods for Your Heart.” WebMD. WebMD, 2015. Web. 10 Oct. 2015.

“6 Healthiest Berries for Women’s Hearts.” Health.com. Health.com, n.d. Web. 10 Oct. 2015.

“Peaches: Health Benefits, Nutritional Breakdown.” Medical News Today. MediLexicon International, 11 Sept. 2015. Web. 10 Oct. 2015.

Nutrition Bowl

nutrition bowl

Make this meal for a quick and easy lunch or dinner. This meal is filling and oh so so good for you!

Ingredients:

1 cup Quinoa

1 Sweet Potato

2-3 Carrots

1 head of Broccoli

1 cup of Spinach

1 Avocado

Coconut Oil/Olive Oil

1 tsp Cumin

1 tsp Chili Powder

A pinch of Salt

A pinch of Pepper

Toppings: Salad dressing of choice (I used Annie’s Goddess Dressing) and nutritional yeast

Serves: 2 

Cooking Time: 20-25 min.

Begin with a medium and a small pot. Put 2 cups of water in the small pot and fill the medium pot with 3/4 of the way. Put both on high heat and wait for them to boil. While waiting, measure out 1 cup of quinoa as well as peel and cut your sweet potato into small pieces, no larger than 1/2 inch thick. Once both waters are boiling, place the quinoa in the small pot, cover with a lid, and place on medium/low heat. Place the sweet potato into the medium pot, cover with a lid, and place of medium/high heat. While those cook, take out a frying pan and place either coconut oil or olive oil into the pan. Put in enough to spread evenly across the bottom. Cut up Broccoli and Carrots, place in the pan on medium/high heat. dd in cumin, chili powder, salt and pepper. Stir and then cover with a lid and turn the heat on medium/low. As the vegetables steam, check our quinoa. If all the water as evaporated, taste and make sure the grain is soft. If not, add another cup of water and place the lid so that it creates a vent between the lid and the pot. Let steam for another 5 minutes. If it is ready, take off heat. Check sweet potatoes with a fork. Once they are soft and easy fall apart, strain them and place into the pan with vegetables. Stir around until the oil and seasonings evenly coat all the vegetables. Take off of heat. Place quinoa and veggies in a serving bowl, add spinach and avocado. Add salad dressing and nutritional yeast.

Enjoy ❤

Scramble Your Way to a Better Breakfast: Feta Scramble Recipe

scramble

Good morning!

Here’s a good way to start your day. It’s my favorite smoothie alternative breakfast.

Ingredients:

2 eggs

Hangful of spinach

Pinch of salt

Pinch of pepper

3 tbsp milk or almond milk or coconut milk

1/4 cup feta

Kale

Garlic

Coconut oil

Nutritional yeast

Tamari or braggs soy sauce

To begin, crack your eggs into a small bowl. Add salt, pepper, feta, and milk of choice. Stir it up! Butter a frying pan, put on medium/high heat and begin to scramble, adding In the handful of spinach. During or after the eggs are done cut up some kale and garlic. Place coconut oil in another frying pan. Add garlic and let cook on low heat for one minute. Add kale, soy sauce, nutritional yeast, salt and pepper. Place a lid on top and let steam on medium heat for a few minutes. Add extra feta on your scramble if you’d like, take the kale off heat once it has softened. And now you have yourself a hardy, delicious and nutritious breakfast!

❤️ Love Aama


As always, feel free to leave a comment below! Let me know if you try it, if you like it, or if there’s something you think I should change!

Kitchari: Sattvic Goodness

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If you’ve ever been introduced to the yoga sutras or Ayurveda, you might have heard of the phrase Sattva. Sattva is one of the three Gunas (qualities) humans naturally cycle between. The other two are Rajas and Tamas. Rajas is fiery, anxious, and over stimulated while Tamas is lethargic, heavy, lazy, and stagnant. Think about a past meal that was really spicy, did it leave you feeling rajasic? Or how about after a thanksgiving meal where you over ate? Did you find you were you tired, sluggish and it was hard to do much of anything? That’s tamasic. Sattva, however, is balanced, pure, and clear minded. It is a quality that can be achieved by many different tasks and doings, but one way to bring the body into Sattvic balance is to eat a Sattvic meal. Kitchari is just this! It is designed to help digestion, cleanse and strengthen the organs, and bring the body into a state of wholeness.
Ingredients:

1 cup Mung Beans

1 cup Basmati rice

2-3 Tbsp Coconut oil or Ghee

1 yellow onion

1Tbsp fresh ginger

1 tsp cumin powder

1 tsp cumin seeds

1 tsp mustard seeds

1 tsp fennel seeds

1 tsp cardamon powder

1 tsp coriander powder

1 tsp turmeric powder

A pinch Pink Himalayan Salt

Optional:

2-3 carrots

1 large head of broccoli

Optional toppings:

Lime

Cilantro

Nutritional Yeast

Greek Yogurt

Serves: 4-6 Servings

Time: 45min

To start off, get one large pot and one medium pot. In the large pot bring 3 cups of water to boil. In the medium pot bring 5 cups of water to boil. Add the rice into the large pot, stir it, bring the temperature down to simmer, and cover your pot. Do then same thing with the medium bowl, adding the mung beans. If you have a slow cooker/crock-pot your can put the mung beans in there, filling the pot to the top with water, put on medium-high and let cook until the beans are a soft, saucy mix. This will take a few hours.

While the rice and mung beans begin to cook, take out a frying pan and add coconut oil or ghee. Next, chop up the entire white onion, place it in the pan and put on medium heat. Add chopped carrots and broccoli here. Then add shredded ginger (best if graded on fine part of a cheese grader), and all of the spices listed above. To be honest, I never measure out these spices, I just add what feels appropriate. So do the same, feel free to mix it up and add more or less. The dosage above is just a good outline.

Continue to stir your pan here. Bring down to medium heat and cover with a lid for a few minutes. Once you’ve done this, give your rice and beans a stir. The rice will probably be done by this point, but the beans will need a bit more time. Remove from heat. Add coconut oil to the rice and a pinch of pink himalayan salt. You’re veggies are probably done by now, too. Add them to the big pot of rice. Continue to let your beans cook until all the water has evaporated and the mung beans are soft. Once ready, add them to the rice pot and stir everything together. Sprinkle a bit of salt over the entire pot (not too much!) and you are ready to eat kitchari, my friend.

Add toppings of your choice!

Enjoy ❤

Leave a comment bellow to let me know what you think!

Quit the Midol: Alternatives to Menses Pain

truth about midol

This one is for the ladies. After having one of the most painful first days of my life, I felt inspired to write this post. When I was younger, I used to take Midol for period pains. It was the only thing that helped, but I couldn’t help feeling like I was doing my body harm for the price of taking away discomfort. Even just the few seconds it was in my mouth, it tasted like I was swallowing poison. I figured anything that tastes like that can’t be good for you. So I started doing a little research….

Basically, Midol is a version of Ibuprofen. Depending on what type of Midol you are using, you may be putting your body at risk, mainly the liver and kidneys. For example,”Midol Maximum Strength Menstrual may harm your liver,” Midol Complete research says, “Severe liver damage may occur if you take this product with other drugs containing acetaminophen or if you consume 3 or more alcoholic drinks every day while using this product”(Midol Maximum, Midol Complete). Even regular Ibuprofen “and other NSAIDs inhibit prostaglandins, and that can cause a problem [in the kidneys] because prostaglandins dilate blood vessels leading to the kidneys. Inhibiting prostaglandins may lead to kidney ischemia (dead tissue from decreased blood flow) and thus acute kidney injury”(Orrange).

So here are some alternative ways to make peace with the pains:

smoothiePeriod Smoothie:

2 bananas

1/2 cup strawberries

1-2 tbsp Cacao powder

1/2 cup of spinach

1 coconut water

Optional:

2 tsp Chia Seeds

1 tbsp flax seed oil

Bananas contain B6 and potassium, both of which can help ease bloating and water retention, while adding strawberries “helps to reduce a heavy menstrual flow, stress and irritability, and prevent anemia by increasing iron absorption” due to its vitamin C components (Orenstein, Merriment). Fresh fruits in general are good for fatigue and irritability during menstruation because of their natural fibers which are introduced slowly to the body and then converted into more energy (Merriment). Spinach is the go-to for menstrual cramps since it’s chock full of Folic Acid, Vitamin E, B6, and Magnesium (12). Coconut water is a great flavor in any smoothie, plus it’ll help to keep you hydrated. Surprisingly, coconut water is more hydrating that regular water because its chemical structure is similar to our blood. I also like to add in a little bit of chia seeds and flax seed oil to get some good oil, Omega-3, and antioxidants in the body. Chia seeds are full of protein, Vitamin B1, B3, E, zinc, copper, iron, flavinols (such as quercetin, myricetin, kaempferol), phenolic acids (such as caffeic acid), and lignin. Plus, Chia seeds have an antioxidant rating higher than “blackberries, mango, noni fruit, grapes, pineapple, or carambola” (Why). Allow your food to be your medicine, I promise it will serve you longer in this life than anything else.

IMG_2646In addition to the smoothie, treat yourself lady!

Get your butt into a bath, and scent it with essential oils like lavender and tea tree — or whatever your favorite scent is — even add bubbles and candles if you’d like! You may be surprised to find that this is the quickest relief to any of your pains and it’ll take away the physical stress on the body in no time. Set yourself up with a tall glass of water (of which you should continue to refill through out the day to keep your body hydrated and feeling good) and Chamomile or Peppermint tea. Chamomile can “relieve muscle spasms and reduce the severity of menstrual cramps” (Orenstein). In general, this will help reduce anxiety and stress that can and often does occur during menstruation. Peppermint tea is also good because it can help relax constricted muscles, especially the ones located on the uterus’ wall (Goodwin).

When you’re not in the bath, set yourself up with a hot water bottle to place on your stomach. These bottles are a lifesaver and deeply help to reduce pain, especially in the night when it can be hard to fall asleep.

Additionally, a lot of women crave dark meat on their period, however, this is not the best time to consume it. Really, what your body is craving is the vitamins and minerals that can be found in the smoothie above. The reason you want to avoid dark meats is because they can contribute to your hormones, therefore increasing your moodiness and pains. An alternative is to cook yourself up a nice salmon meal (follow link to find recipe) as it is full of omega-3, B6, and vitamin D (Orenstein). All of these components will will help to relieve breast pain, irritability, and fatigue.

IMG_2473 salmon salad

And if that’s not enough, and you find yourself tempted to reach for that bottle of Midol, here’s something different you can take. I am fortunate enough to work for a Master herbalist in my home town. She makes a variety of herbal formulas for just about everything. However, for the pain I just can’t beat, I take her Mense-Soothe. Works like a charm! (She also carries a formula for PMS). And good news: We ship! Just go to www.dancingwillowherbs.com and you can order a bottle of your own to see for yourself.

Mense soothe

So here’s a list of things to try next time your cycle comes around! Mainly, just go slow, take care of, and be kind to yourself! You work so hard the other 28 days, give yourself the space to be unruly, angry, tired, and crampy. Hopefully these help! As always, feel free to leave a comment bellow! Let me know what you think and if you thought this was helpful ❤

Oh, ONE MORE THING! Speaking of periods…If you haven’t, you should watch this video of a poem written by an amazing women… it’s titled The Period Poem. It’ll change your view of periods forever. Blessings to Dominque Christina for writing and inspiring all women: https://www.youtube.com/watch?v=4vu2BsePvoI

Much Love ❤

Sources:

“Midol Maximum Strength Menstrual: Indications, Side Effects, Warnings – Drugs.com.” Midol Maximum Strength Menstrual: Indications, Side Effects, Warnings – Drugs.com. Drugs.com, 31 Aug. 2015. Web. 26 Sept. 2015.

“Midol Complete – (Acetaminophen) Side Effects, Dosage, Uses, Interaction – PDRHealth.” Pdrhealth. PDRHealth, 2015. Web. 26 Sept. 2015.

Orrange, Dr. Sharron. “Is Ibuprofen/Advil Bad for My Liver and Kidneys?” GoodRx. GoodRx, 30 July 2013. Web. 26 Sept. 2015.

Orenstein, Ben. “8 Foods That Help Fight PMS.” EverydayHealth.com. Ed. Niya Jones. Everyday Health, 2015. Web. 26 Sept. 2015.

Merriment, Mary. “Food Remedies That Reduce Symptoms of PMS.” HubPages. HubPages, 4 Nov. 2012. Web. 26 Sept. 2015.

“12 Best Foods for Fighting Menstrual Cramps.” Heal With Foods. Heal With Foods, 2015. Web. 26 Sept. 2015.

“Why Chia Seeds Are Good for You (and the Healthiest Way to Eat Them).” Heal With Foods. Heal With Foods, 2015. Web. 26 Sept. 2015.

Goodwin, Lindsey. “Peppermint Tea Health Benefits and Side Effects.” About Food. About Food, 2015. Web. 26 Sept. 2015.

Image from: http://diannemalone.com/blog/?p=1950