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 ❤

Matcha Mamma’s Goddess Milk

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MATCHA ❤ The new love of my life is high in antioxidants, Vitamin B-complex,E, K, A and other trace minerals. It is also rich in polyphenols, chlorophyll, L-theanine and theophylline. The elements of matcha help to boost the immune system. The high antioxidant components help diminish free radicals in the body which allows the body to remain young and healthy looking. Matcha is a green tea which originates from Japan and has often been used for aid in diabetes, cancer, lethargy, and heart function.

Here, I have a delicious recipe for you which is full of such sweetness. The goddess milk is jam packed with highly nutritive ingredients that allow you to get that yummy, sweet taste without having to go on a sugar binge.

Ingredients

2 cups Rice Milk

1 tsp Spirulina

1 tbsp Matcha

A pinch of Himalayan Pink Salt

1 tsp-1 tbsp Honey

3-5 drops Stevia

Serves: 1-2

Place all ingredients into a cup, stir well and 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 ❤

 

 

Red Pepper Dressing Vegan Dinner Bowl

I love this recipe! It is so delicious and good for you. I find garbanzo beans to be extremely delicious and filling. In my personal food choices, I have been moving towards more and more vegan dishes just because I always feel so energized and happy after a good vegan meal. ❤

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Ingredients:

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Garbanzo Beans

1 16 oz can Garbanzo Beans

1 tbsp Olive Oil

A pinch of Salt

A pinch of Pepper

1 tbsp Chili powder

1 tsp Paprika

Quinoa

1 Cup Quinoa

2 Cups Water

Dressing

1 tbsp Olive oil

1/4 Cup Cilantro

1 Red Bell Pepper

1 lemon

1 tsp salt

1 tsp Chili Powder

1 tsp paprika

1 tsp Cumin

1 tsp Tumeric

Toppings

Cilantro

Avocado

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Begin by setting the oven to 425 degrees Fahrenheit. In a small bowl mix strained garbanzo beans, olive oil, salt, pepper, chili powder, and paprika. Line a baking sheet with tin foil and evenly disperse the beans on top. Place them into the oven for 8-10 minutes.

In a small pot, bring 2 cups of water to boil. Once boiling, add rinsed quinoa to the pot, cover with a lid, and turn to medium heat.

Meanwhile, place diced bell pepper, Cilantro, Olive Oil, lemon, salt, pepper, cumin, chili powder, and turmeric into a blender. Blend until it becomes a saucy consistency. Add water if needed.

Once the quinoa is finished, you may want to drizzle some olive oil, salt, and pepper over it. Mix well.

In a bowl, add quinoa, garbanzo beans, sauce and toppings to make your vegan bowl!

 

Enjoy ❤

3 Ways to Improve Mental Hygiene

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It feels like the thoughts in my brain become extraordinarily more vicious as soon as I become conscious of them.

Several days ago, someone told me how in Toltec philosophy, they believe that there are etherial beings that act as parasites to our beings. Similar to the story of the two wolves, the parasite feeds on certain negative emotions that are particular to each individual, and thus puts us in situations that will create more of this emotion on which it can feed.

Truthfully, if I had to guess what mine was feeding off of? It would be sadness. Now, regardless of whether or not the Toltec philosophy plays to your world views on this point doesn’t matter. This conversation of habitual patterns and self-talk comes up time and time again in pop psychology.

We, as humans, have a tendency to have extremely negative self-talk. Things we would never say to any one else, especially someone we care about. What causes this type of behavior? Perhaps it is the “parasite” or the ego or our culture or perhaps that is just how the mind works.

Interestingly enough, I have been playing with the idea that my negative emotions are parasitic. That they do, in fact, harm and degrade my mental hygiene and feelings of self worth. By choosing to actively listen to my thoughts, I have seen that it is practically second nature for my mind to start thinking about negative things. Or, in other words, my mind continuously vacillates between the judge and the victim. So I have begun an experiment: Every time I start to think negatively, I actively replace those thoughts with something positive, with something that I am truly in love with, happy with, or excited for.

The effects have been extraordinary. I feel as though I am witnessing myself choosing to place the bowl of food in front of the good and kind wolf, watching the negative and sad wolf angrily fight me for its regain of strength. Another way to look at it, is that I have changed brands: At first, I was feeding myself with thoughts that engendered more negativity and now I have replaced those thoughts (or, at least, I am trying to) with thoughts that engender positivity. ❤

So what are ways that we can all do this? To keep our mental hygiene in check so that our thoughts don’t go running with the wolves, so to speak.

3 Ways to Improve Hygiene:

Floss Your Thoughts:

Become aware of what you are saying to yourself, especially when you are experiencing a trying situation and especially when you are not “listeninyou are enoughg”. What I mean by this is that our minds seem to be chatting to us constantly. Try to observe what you are thinking when you are not thinking of anything in particular. Soon you may see that there are lies you have taken for granted as truth, simply because there wasn’t active focus on your thoughts.

Brush Up On Your Positive Affirmation:

Run of the mill hippy-chick tip? Yes. Very powerful? Yes. I have watched my life turn around, just by having nice things I routinely said to myself. I like to pick one or two phrases that are my go-to positive thoughts. Keep them in your back pocket to say to yourself whenever you need. This will take your mind away from the negative thinking and give you the keys to positivity. Similarly to when people say “fake it till you make it”, telling your mind positive thoughts, sends chemical signals and responses that can actually make you a happier person over time.

Wash your Thoughts of Negativity:

One step beyond the affirmations is actually getting into your brain and consciously replacing a negative thoughts with positive ones. An example of this would be: “Wow, I didn’t do as well as I wanted to on that report, even though I prepared for it. I’m an idiot. I hate myself.” Catch yourself. Take a breath, rewind, cut, replace, repeat: “Wow, I didn’t do as well as I wanted to on that report, even though I prepared for it. I bet there are ways I could improve next time. I know that I did my very best.”

 

So there you have it folks. Please feel free to comment or share bellow ❤ I would love to hear your thoughts, insights, and opinions on the matter.

Banana Bread: Sweetened by Nature

Here is a Banana bread we can get really excited about, it’s moist, delicious and sweetened with honey! ❤ Check it out!

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Ingredients:

1/2 Cup Vegan Butter

1/2 Cup Honey

3 Eggs

4 ripened banana’s

2 tsp vanilla extract

2 Cups gluten free flour

1 tsp baking soda

1 tsp salt

1/4 Cup Coconut or Flax milk

1/4-1/2 Cup Lily’s Chocolate chips sweetened with stevia

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Preheat the oven to 350 degrees. Begin by taking out a large bowl, mixing butter, honey, eggs, bananas, and vanilla. Mix till smooth. Then add flour, baking soda, salt, milk, and the chocolate chips. Stir until dough is slightly soupy. Add more milk if needed.

Vegan butter an 8×9 pan. Pour in batter and place it in the oven. Allow the bread to cook for 40-45 minutes or until golden. To check and see if it is done, stick a toothpick or a fork in the center of the bread, if it’s doughy, let it cook longer.

Once finished, take out of the oven and let it cool. Serve with butter and honey, or eat as is!

❤ Enjoy