Vegetarian Goddess Bowl

This latest dish was inspired by a local eatery, Earth Girl Goodies, designed as a complete protein that is completely delicious. This dish is completely vegetarian and can be made with vegan substitutes, if desired. The best part about this dish is that it is super nourishing and packed with flavor! Check out the recipe bellow to taste for yourself ❤

Ingredients

Quinoa

1 1/2 Cups of Quinoa, rinsed

2 tbsp Extra Virgin, Cold-Pressed Olive Oil

1 tsp of Himalayan Pink Salt

Tzatziki

16 oz Organic Greek Yogurt

2 Cucumbers

3 Cloves of Garlic

2 tbsp Olive Oil

1/2 of a Lemon

Himalayan Pink Salt

1 tbsp Mint

Toppings 

Falafel Mix

Avocado

Kalamata Olives

Hummus

Spinach

Red Onion

Cherry Tomatoes

Feta Cheese

 

To begin, bring 3 cups of water to boil, add quinoa, cover with a lid, and turn down to medium heat. Follow the instructions on your falafel mix. Most add several cups of water and ask you to let the mix soak for about 10-15 minutes. Once your quinoa is done, take off of heat, drizzle with olive oil and salt, then set aside.

Meanwhile, begin to prep your tzatziki by placing the yogurt into a medium size bowl. Then, peel and finely chop your cucumber and garlic. Add cucumber, garlic, salt, lemon, and olive oil into the yogurt and mix well.

Once the falafel mix has absorbed the water, begin to make 1/2″ thick patties. Fry in coconut oil over high heat for 2-3 minutes or follow instructions on the box.

To make your dish add quinoa, tzatziki, falafels, and your choice of toppings to your bowl   ( I highly suggest using all of them 😉 ).

Enjoy ❤

 

Peachy Chicken Summer Salad

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Looking for a way to spice up your salad? Check out this recipe!

A sweet rendition of flavors with creamy avocado, sweet and tangy peach, with a zesty chicken and a little bit of spice.

 

Ingredients

Salad:

Partial Head of Romaine Lettuce

1 Bell Pepper

1/2 Avocado

1/2 Peach

1/4 cup non-gmo organic corn

1/4 cup black beans

Goddess Salad Dressing

Chicken:

1/2 chicken breast

2 tbsp coconut oil

A pinch of salt

A pinch of pepper

1/4 tsp Chili Powder

1/4 tsp Turmeric

1/4 tsp Cayenne

1/4 of a Lemon

 

Take salad fixings, chop, and mix well. Take a pan and add coconut oil on medium high heat. Add chopped chicken into the pan and add spices. Mix well. Cover chicken with a lid and turn on medium heat. Let chicken sit until cooked to your liking. Once complete, take chicken of heat and add to salad.

 

Enjoy ❤

Pose of the Week: Humble Warrior

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Humble Warrior

BADDHA VIRABHADRASANA

“There is nothing noble in being superior to your fellow man; true nobility is being superior to your former self.”

~Ernest Hemmingway

The humble warrior teaches us to bow down to our efforts and our strength with grace and wisdom. The warrior with in us all teaches us all when to fight for what we believe in, when to stand for peace, and how to find the balance between the two.

Benefits of the Pose:

  • Stretches lungs, chest, & shoulders
  • Opens heart
  • Releases tension in the spine & neck
  • Strengthens & stretches arms, thighs, & calves

Asana Breakdown:

Start off in Warrior II. Take your hands behind your back and interlace your fingers. Open up your chest by drawing your shoulder blades together and your hands down towards the earth. Square up your chest to the front of the room and begin to bow forward. Allow your shoulder to rest or line up with your front knee as your hands continue to reach towards the sky. Breathe here. Relax the neck and create a micro bend in your arms.

 

Pose of the Week: Sugarcane Pose

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Sugarcane Pose

ARDHA CHANDRA CHAPASANA

Benefits of the pose:

  • Improves balance
  • Strengthens and stretches abdomen and legs
  • Opens hips
  • Lengthens and stretches spine

Asana breakdown:

There are a variety of ways to get into this posture, as it is a very dynamic pose. To begin, we’ll take this approach: Start off in Trikonasana (Triangle), take your hand facing the air and bring it behind your back to the opposite hip (i.e. if your right hand is in the air you would bring it behind your left hip). Take your gaze forward, move the hand that is on the ground forward a couple of inches, and being to gracefully transition forward by bending the front leg. Next, straighten the front or standing leg and bend the other so that the hand by your hip can grab your foot. Then, begin to extend your foot up towards the sky like an archer’s bow. Find a drishti or gazing point and breathe here. ❤

Pointers:

  • Keep a micro bend in the front knee so that you don’t hyper-extend.
  • If you have ankle issues, keep the ankle on your floating leg flexed.
  • Place a block under your hand that’s reaching for the ground if it is a stretch to get there right away.
  • If you can’t reach your foot, you can use a strap.

Homemade Pesto & Chicken Pasta with Asparagus

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I’ll let this recipe speak for itself…

 

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Ingredients

1 Bunch of Asparagus

1 lb of Chicken

1 dozen sundried tomatoes

1 1/2 Cups Penne Pasta

1 tbsp lemon juice

2 tsp Salt

2 tsp Pepper

Olive Oil

Pesto:

1 Cup Basil

1/2 Cup Olive Oil

1/2 Cup Parmesean

1 Pinch of Salt

1 Pinch of Pepper

1/2 Cup Pine nuts

3 Cloves Garlic

2 tbsp lemon juice

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Begin by taking your chicken and dicing it into bite sized pieces. Cover base of a frying pan with olive oil and add chicken. Season Chicken with salt, pepper, and lemon juice on medium low heat. Meanwhile, cut off bottoms of asparagus and add then cut the asparagus in half. Add to chicken pan and mix well. Let cook and check frequently.

Get a medium size pot, fill with 4 cups of water and turn on high heat. Once the water is boiling add pasta. Let cook on medium heat for 6-10 minutes or as package directs. Once cooked, strain, and butter with olive oil of coconut oil.

To make the pesto, place basil, olive oil, salt, pepper, parmesan, pine nuts, garlic and lemon into a food processor or blender. Blend well for up to 30 seconds.

When the asparagus is soft and the chicken is full cooked, mix pasta, asparagus, chicken, pesto, and sundries tomatoes in a large mixing bowl. Once the contents is evenly distributed, serve and enjoy. ❤

 

 

Vietnamese Pho: An Organic Take

 

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Pho is by far one of my favorite meals! And it is jam packed with nutrients. The broth itself is said to have amazing healing properties, especially for the muscles and joints. Unfortunately, most pho that we can by at a restaurant is not organic and often it contains MSG. To solve my dilemma to determine whether this food is my friend or pho (get it 😉 ) I decided to make my own.

The process can be a bit intimidating because the ingredients may be slightly unusual and it can be time consuming. Fear not, it is simple, delicious and makes a ton! So you will be able to share the meal with your family.

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Ingredients

1 lb beef or pork bones

1 White onion, Large

4-5 quarts of water

1 tbsp Ginger, fresh

1 1/2 tbsp Pink Himalayan Salt

1 tbsp Pepper

2 tsp Chili Powder

2 pods Star Anise

2-3 tbsp Fish sauce

1 1/2 lbs choice of meat (Shrimp, Tofu, Pork, or Beef)

1 tbsp Sriracha

1 tbsp Hoisin sauce

1 lime

Toppings:

1 1/2 cups of bean sprouts

1 head of Cilantro

2-3 Jalapeños

1 package Thai Basil

Green Onions

2 limes

1-2 packages Rice Ramen Noodles

Sriracha

Poison Sauce

Cherry Tomatoes

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IMG_3304.JPGPreparation:
Many health food stores sell beat sprouts, however, if they are not in
season or if you would like to sprout your own, you can take about 1/2 cups of beans (I chose
mung), cover them with water, and place a folded paper towel and rubber band over the top. Allow them to sprout over the course of 5-7 days (other beans take less time). Once they have sprouted, strain them and add them to this meal or the next!

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Start by taking your beef bones and cooking them in the oven at 425 degrees Fahrenheit for 1 hour. This will rid the bones of any parasites and will ready the bones marrow to be pulled out when making your stock.

In a large pot, place in water, onion (shopped),ginger, and bones. Simmer on low for 6-10 hours.  Then add pepper,salt, chili powder, star anise, and fish sauce then stir. Add in your meat either by cooking it in the broth or in a pan. I prepared mine in a pan to avoid any contamination and to individually season the meat to my liking. Once finished, take out the bones and add the meat to the pot along with the Sriracha, 1 lime, and Hoisin Sauce.

In a separate bowl, cook the amount of rice noodles you would like to eat by following the instructions on the package. Then, disperse the noodles into each serving and add the broth (NOTE: the rice noodles are fragile and will break/disintegrate if you cook them all at once and place them in the pot). Then, add the toppings of your choice, I recommend adding them all.

Eat and Enjoy ❤

 

 

 

 

The Potential “Cure-All” Diet

rose-1082542_640I would like to introduce a diet that has changed my life and is beginning to change the lives of many others.

MY STORY

In October of 2015 I entered the hardest month of my life….I was experiencing gut/intestinal pain, severe acne, adrenal depletion, an overloaded liver, depression, warts, fatigue and an inability to sleep.

To sum it all up, everything hurt physically, mentally, and emotionally. I was distraught that my body was preventing me from showing up in the world the way that I truly wanted to. I didn’t want to eat, cook, be productive, blog, go out, go to school, any of it!

Two months went by like this until I went to see a local naturopathic doctor. It was suggested that I go on what is called an elimination diet for 3 weeks.

This diet was probably the most amazing thing I have ever had the pleasure of experiencing. For three weeks I challenged myself to get completely off of:

Dairy   Gluten   Sugar  Soy   Nuts   Caffeine  Alcohol  Corn   Legumes     Nightshades   White Potatoes

So what does that leave me with? Basically milk substitutes like coconut or rice milk, fruits, gluten free grains, meat and vegetables. I’ll admit that it was tricky. I began by taking out the things that I was already impartial to and didn’t mind taking out such as caffeine, alcohol, white potatoes, nuts, corn, legumes, and gluten. For me, all of those things were easily substituted. A couple of days went by like this and then I began to take out nightshades. Then the hardest part came: Dairy and sugar. I am completed addicted to both of theses things so it was incredibly tricky to get off of them. I gave myself the space to have my cravings and just started by decreasing my intake. Another week or two went by like this until I was able to finally get off of both of them.

Five days went by with out eating any dairy for the first time in 4 years and  I could hardly believe what I saw:

  • my acne was gone (for the first time in 4 years)
  • my energy was back
  • my gut didn’t hurt
  • nausea, diarrhea, gas — gone!
  • depression subsided
  • warts disappeared

I had my life back and it felt so good to know that the power was in my hands and it was something as simple as a shift in diet. So here I am at the end of my 3 weeks and I have amazing skin, energy, and vitality to show for it.

UNDERSTANDING THE DIET

The Elimination Diet is great for anyone with any kind of food sensitivity or GI disturbances as well as arthritis, ADD/ADHD, narcolepsy, migraines, issues with the kidneys, cardiovascular disease, allergies, asthma, and others. It’s best if the diet is adhered to for a minimum of 2 weeks. Big dogs like gluten and dairy should be eliminated for 28 days.

It should also be understood that these dietary changes are not permanent and that these foods can be reintroduced. It is recommended that you begin to introduce one of the eliminated food groups for one day and then notice your symptoms for the two following days. If you show no symptoms or reactions you can introduce another food group. This process can take up to 5-6 weeks.  At the end of the process you will know a great deal about your body and your allergies. I learned that I was allergic to dairy and nuts, I could tolerate gluten and sugar, and appear to have no symptoms concerning soy, beans, nightshades or caffeine.

Consult your physician or registered dietitian if you find that there is a certain food group you’d like to introduce, but have an allergic reaction to.

 

Here’s my advice for trying it yourself:

  • Give yourself space to do it at your own pace and don’t beat yourself up when you “relapse”
  • Understand that you WILL go through withdrawals and that they WILL pass and you WILL make it
  • Consult your doctor or physician if you have any questions or concerns
  • Find a community or a friend to support you in your process
  • Switch to organic foods
  • Get on a Probiotic, Multivitamin and/or a B Vitamin complex
  • Supplement with essential fatty acids (i.e. EPA or Fish) and CoQ10
  • Remove other toxins that your not digesting such as perfumes, chemical fragrances, artificially scented lotions, cremes, shampoos and conditioners.

Tips and Tricks for getting through the withdrawal symptoms:

  • Epsom salt and lavender essential oil bath
  • Charcoal (to bind toxins being produced in the body during detox)
  • Broccoli Sprouts
  • Getting body work at least once a week (ex: yoga, massage, chiropractor, acupuncture, etc.).
  • Don’t keep what you crave in the house and resist the urge to buy them when you shop.
  • When a craving appears, drink a large glass of water and wait 30 minutes. Often, the craving will go away.
  • Don’t let yourself get too hungry. When you get hungry you’ll want to eat what you crave, so try to keep an emergency snack or meal prepared.

Check out this link for more information about the Elimination Diet, what to eat, how to reintroduce, recipes, and for more general information:

https://wholelifenutrition.net/articles

http://www.precisionnutrition.com/elimination-diet

For literature on the Diet I suggest exploring:

https://wholelifenutrition.net/books

 

 

 

Mango Chicken Haystack

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Here is a clean eat for the family night dinner. It’s got great flavor; mixing sweet and spicy.

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Ingredients

1 cup Basmati Rice

3 tbsp Olive Oil

 1/2 lemon

1/2-1 lb Chicken breast

1/2 onion

2 cloves garlic

A pinch of Salt

A pinch of pepper

1 tsp Cumin

1/2 tsp Turmeric

1 tbsp Chili Powder

1 mango

1 Avocado

1/4 cup cilantro

1/2 cup lettuce

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Bring 2 cups of water to boil in a small pot. Add rice and bring down to medium/low heat, cover with lid.

In a frying pan, place olive oil, onion, garlic and simmer on low heat for 2-3 minutes or until onions are translucent. Add chopped chicken, salt, pepper, cumin, turmeric, 1/4 lemon and chili powder. Bring up to medium/high heat and stir frequently, adding more olive oil, if needed. Once the meat is cooked thoroughly, remove from heat.

When rice is ready, add a pinch of salt, a splash of olive oil, cilantro, and 1/4 lemon. Mix well.

Begin to make your haystack by placing rice, chicken, lettuce, avocado, mango, and garnish with cilantro.

Enjoy ❤

 

Egg-celent Breakfast

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Here’s an easy breakfast I threw together! Super easy, quick and yummy!

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Ingredients

New York Lox

2 eggs, hard boiled

1/4 cup lettuce

1/4 cup Spinash

1 avocado

Himalayan Pink Salt

Optional:

Capers

Lemon

Salad Dressing

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Take out a small pot, fill with water, add eggs. Let boil for 10-15 min. Take out lox, cut lettuce, and avocado. Sprinkle with salt. Add capers and squeeze lemon over it or add salad dressing, if desired. Once eggs are done, remove the shell, slice, and serve!

Persimmons & Quinoa: Breakfast From Heaven

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Have you ever had a persimmon? To me, they taste like the cross between a mango and a papaya. Needless to say, they are a fruit from the cosmos and this is the time of the year to get ’em fresh! Not to mention, they are loaded with Vitamin C, A, various B vitamins, Fiber, Potassium, and many other nutrient/health benefits.

So here is the breakfast of your life time that is gluten free, sugar free, and dairy free. And you never would have guessed unless I told you. So eat up!

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Ingredients

1/4 cup Quinoa

1-2 Persimmons

1/4 cup Almond Milk

A Pinch of Salt

1 tbsp Cinnamon

1 tbsp Cardamon

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Take your quinoa and rinse it thoroughly through a fine mesh strainer. Then, take out a small pot and fill it with 1/2 cup of water and put on high heat. Once boiling, add quinoa and turn the heat to a medium/low, then cover with lid. Let cook for about 8-10 minutes.

Meanwhile, skin and dice the persimmons, place in a frying pan with about 1/4 cup of water and added spices. Let simmer until the water has absorbed fully and add almond milk and stir. Turn off heat and place cooked quinoa and persimmon sauce in a bowl and serve. Add more Cinnamon and cardamon, if needed. ❤

Note: If you can’t find persimmons in your local health food store or it’s not persimmons season, you can easily substitute peaches or your favorite fruit instead.