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. ❤

 

 

Kickass Cabbage, Kale & Chicken Bowl

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YES! Kale and Cabbage have successfully been conquered by this wonderful dish to be so tasty and good! This is a great, beautiful, and colorful dish ❤ Haven’t you heard?!? You are supposed to be eating all of your colors in order to have a fully balanced diet. No, this does not include skittles.

Please comment bellow! Let me know how this tasted to you! Thoughts? Opinions?

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Ingredients

1 Sweet Potato

1 lb Organic, antibiotic-free Chicken Breast

1 Cup Rice

1/2 Cup Cilantro

1 Lemon

1 head of Kale

1 Bell Pepper

1 tsp Turmeric

1 tbsp Chili Powder

1 tsp Cayenne

1 tsp Salt

1 tsp Pepper

Coconut oil

1 tbsp Olive Oil

Toppings

Purple Cabbage

Avocado

Cilantro

Salsa

Sour Cream

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Start your rice by taking 2 cups of water in a small pot on high heat. Once boiling, add in one cup of rice, turn down to medium heat, and cover with a lid. Once your rice is finished, remove from heat and add 1 tbsp olive oil, 1 tsp salt, cilantro, and half a lemon.

Then, set the oven to broil. Skin and dice sweet potato into bit size pieces. Place into a small bowl with a large spoonful of coconut oil. Season with a pinch of salt, pepper, and chili powder. Mix well. Place on a baking sheet lined with tin foil and place it in the oven for 6-8 min. Meanwhile, dice up your kale, mix with coconut oil, salt and pepper, then place it on the baking tray with the sweet potato and place in the oven for another 3-5 minutes.

Next, take a frying pan and another dollop of coconut oil. Add diced chicken breast to medium/high heat. Season with 1 tsp salt, 1 tsp pepper, cayenne, chili powder, turmeric, and the other half of the lemon. Mix well. Turn heat down and cover with a lid. Check frequently and stir until finished.

Take rice, kale, sweet potato, and chicken and top with salsa, sour cream, avocado, salsa, and serve!

 

Enjoy ❤

 

 

Pose of the Week: Eight Angle

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Eight Angle

ASHTAVAKRASANA

Pose Benefits:

  • Strengthens Arms, Wrists, Shoulders and Abdomen
  • Stretches Legs
  • Improves Balance
  • Tones inner Thighs

Asana Prep:

No doubt this is a more challenging asana and it is important to make sure you are fully warmed up to practice. To prep for this asana, I like to sit in staff and come into a “rock the baby” motion. Take your knee in on hand and your foot in the other and gently begin to twist your torso, rocking your leg back and forth as if it were a baby. If there’s more available, you can cradle your leg in your elbow creases. Repeat on the other side.

Asana Breakdown:

When you are fully warmed up and ready to begin, start in staff. Making sure your pelvic floor is tilted forward and your spine is erect. Begin with your left leg. Prop it behind your left shoulder. Firmly rooting your hands directly underneath your shoulders, make sure all five knuckles are connected to the floor. Move your weight  from your bottom to your wrists so that your sit bones comes off the ground. Now your right leg should be extended while your left leg sits above your left shoulder. This is a great place to begin and may be where you find yourself pushed to your edge. However, if there is more, hook your right foot to your left. Extend both legs and deeply bend your elbows so that your arms are parallel with the floor.

Food for Thought:

As you may notice, I am smiling in this photo. For me, this asana is not always an easy task, however, a teacher of mine once said that when you are in the midst of struggle, especially in an asana — but also in day to day life — try smiling and notice how the asana changes. So I encourage you to find the posture that pushes you and move into the meditative, nonattached mind, and smile. See how it changes your practice and how it changes your life from day to day. ❤

Clean Eating Fajitas

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Having to give up cheese, gluten, and corn, I find myself missing the good ol’ southwest mexican meal. The truth is though, I can still eat what I want and it still tastes just as good! So here is my take on gluten free, corn free, dairy free fajitas!

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Ingredients

1 lb Carne Asada meat, pre-seasoned

1 red bell pepper

1 white bell pepper

2 green chili peppers

1/2 White onion

2 tbsp olive oil

1 pinch of salt

1 pinch of pepper

Toppings:

Salsa

Avocado

Serves 2-3

Time: 20 minutes 

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To begin, take out a medium frying pan. Chop your meat, onions and peppers. Add olive oil, meat, onions, bell peppers, and chili peppers to the frying pan. Turn on medium heat and cover with a lid. Let simmer for 4-5 minutes. Add salt and pepper and stir pan. Allow the meal to simmer until the meat is fully cooked and the peppers are soft. Once done, serve and add toppings of your choice. Enjoy ❤

Pose of the Week: Boat

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Boat

PARIPURNA NAVASANA

Pose Benefits:

  • Strengthens Core, Hip flexors, and Spine
  • Improves Digestion
  • Stimulates Kidneys and Intestines
  • Increases internal awareness
  • Improves Balance
  • Helps with Stress

Asana Breakdown:

To get into this pose, sit on the floor with your knees bent. Keeping the knees bent, begin to raise your feet off the floor until the lower leg becomes parallel with the ground. Lock your mulabanda by engaging your pelvic floor. Keep your integrity in your back by flattening your stomach, allowing the spine to elongate in a linear fashion. Allow the collar bones to lift and spread. Slowly begin to straighten the legs, extending the arms forward.

Pose contradictions:

If you are experiencing any of the following, please refrain from this pose:

  • Headache
  • Pregnancy
  • Neck Pain or stiffness
  • Menstruation
  • Asthma
  • Diarrhea

Sources:

Granacher, Urs, Albert Gollhofer, Tibor Hortobágyi, Reto W. Kressig, and Thomas Muehlbauer. “The importance of trunk muscle strength for balance, functional performance, and fall prevention in seniors: a systematic review.” Sports medicine(2013): 1-15.

“Boat Pose – Paripurna Navasana – Yoga Pose.” Yoga Journal. Cruz Bay Publishing, 28 Aug. 2007. Web. 27 Jan. 2016.

“How to Do Boat Pose in Yoga.” YogaOutlet.com. N.p., 2016. Web. 27 Jan. 2016.

Cherry Chicken with Rosemary & Garlic Quinoa

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Ingredients

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Chicken

1 Chicken Breast

4 Cups 100% Cherry Juice

A Pinch of Salt

A pinch of Pepper

1 tbsp Rosemary

Quinoa

1/2 cup Quinoa

2 cloves Garlic

3 tbsp Olive Oil

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Take your cherry juice and put it in a slow cooker on medium heat for 3-4 hours or until finished. I used a regular pot and put it on low. Add your chicken If you are going the pan version, the chicken take about 30-40 minutes. Take the chicken out and strain. Add salt, pepper, and rosemary.

In another pot, take one cup of water and put it on high. Once boiling add in quinoa and turn down to medium heat for 10 minutes or until done. In a skillet take your olive oil and chopped garlic. Let it simmer on low for 1-2 minutes, add quinoa. Serve with chicken and greens (I Chose spinach). Eat and enjoy!

 

Brightening Juice

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Start your day off right with a glass of juice! I was super grateful to be given a juicer for Christmas! I use it all the time! It’s so easy do do and is jam packed with nutrients!

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Ingredients

1 Cucumber

1 Apple

1/4 Lemon

1 tbsp ginger

4 stalks of Cellery

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Get your ingredients together and blend! ❤