Before heading to India we made a pit stop in Amsterdam. The city is just beautiful, with canals at every turn, historical buildings, flower markets, and tons of bicyclists. The food everywhere we went was fabulous and the shopping was pretty good too :) We also took a train out to a nearby beach town called Zandvoort. Here are some pictures from our adventures.
In India we came across a fabulous restaurant called Once in Nature. The food was right up my alley with lots of healthy, fresh, vegetarian options. Now that I am home I have been replicating my favorite meals. This is one of them, with a California twist of course. This bowl is so quick and easy to make. Some of the ingredients can be pretty pricey though so I would suggest either getting them on a site like Vitacost (a favorite of mine that has lower cost items) or in the bulk food section of Whole Foods.
- 1/4 cup quick oats
- 1/4 cup unsweetened brown rice cereal (found this at Whole Foods in the bulk food bins)
- 1 tablespoon chia seeds
- 1/8 cup of dates (chopped)
- 1/8 cup pumpkin seeds
- 1/8 cup raw mulberries
- 1/8 cup raw goji berries
- 1 tablespoon hemp seed
- 1 teaspoon bee pollen
- a handful of fresh berries or bananas
- 1 tablespoon honey
- 1/2 cup almond milk (I love Califia Farms coconut almond milk)
* What is so great about this recipe is that anything and everything would be great in here. You could add ingredients that sound good to you and/or take out some of the ones I mentioned above. Some other options could include cacao, flax, sunflower seeds, or raisins.
- Combine all dry ingredients
- Poor the milk over the top and drizzle honey over everything
Hello! It has been quite a while since I have been on the site. Between graduation and traveling, I ran out of time for anything else. Going to India, I made the decision to shut off all social media and spend the time being present, with a focus on personal growth. It was an incredible experience. I learned, grew, and saw so much more than I imagined. The month was a challenge both physically and mentally, India pushed me far outside my comfort zone. Not only did I attain a greater understanding of the many aspects of yoga, I also gained a deeper understanding of myself.
Six days a week my schedule consisted of the following:
6:30am- meditation and pranayama
8am- asana (ashtanga or vinyasa flow)
11am- anatomy or philosophy
3-5:30pm- teacher training, alignment, adjustments
5:30-6:30pm- asana (yin, kundalini, whatever the teachers decided)
6:30-7:30pm- satsang with our meditation and philosophy teacher, or a posture clinic
Then rest! And prepare to do it all again the next day :)
I came away not only with my yoga instructor certification, but strength, confidence, and a sense of gratitude for all I have in my life.
I hosted a small gathering for Easter brunch this year. I wanted to do something out of the box from the usual pancakes or eggs. When I came across this recipe in Sunset magazine, I knew it had to be the meal. Man, was it good! It is healthy, low carb, high protein, gluten free, and as with most of the meals I post, super easy to make!
- 6 cauliflower florets, cut into bite sized pieces
- 3 garlic cloves, thinly sliced
- 1 shallot, chopped
- 1.5 teaspoons ginger, minced
- 2 olive oil packed anchovy fillets, minced
- 2 small tomatoes, minced
- 1 teaspoon red chili flakes
- 9 tablespoons olive oil, set aside one tbsp
- salt and pepper to taste
- 1/3 cup flat-leaf parsley leaves, coarsely chopped
- 4-8 large eggs, depending on hunger level :)
- Preheat oven to 450º.
- Combine cauliflower, garlic, shallot, ginger, anchovies, tomatoes, chili flakes, and 8 tbsp oil in a bowl and season to taste with s and p.
- Transfer to a baking sheet and spread out into a single layer.
- Roast for about 15 minutes or until the cauliflower begins to brown.
- Sprinkle with parsley.
- Heat 1 tbsp oil in a skillet over medium-high heat.
- Crack eggs into pan and fry until edges begin to brown, about a minute. If desired, flip eggs and cook for another 15 minutes.
- Plate the cauliflower and place the eggs on top.
recipe from Sunset Magazine
With weekdays filled with work, internship, and school, I've been making an extra effort to ensure I have a little fun on the weekends. I have been going for lots of walks, doing some yoga, hanging out with friends and family, catching sunsets, wine tasting, and spending time in the Carmel Valley sun. It has been hard balancing work and play, but know how important that is for my health and well being.
As you may or may not have noticed, my blog posts have become few and far between. Let's just say life has become a bit chaotic, but change is on its way. I am in my last month of graduate school (which means papers, presentations, and research galore), continuing to intern a couple times a week at a hospital nearby, and last but definitely not least...I got a job! I am working 24 hours a week as the assistant health educator at CSUMB. It is a fabulous opportunity, but needless to say, it leaves little room for the blog.
Oh, and there is one more little update...My hubby and I are packing our bags next month and going to INDIA for a month long teacher training program! We will be staying in the Himalayas in the same area where the Dalai Lama and Tibetan monks reside. We could not be more excited about this adventure we are about to embark on.
As I mentioned early in the year, my intention for 2014 is to live fearlessly and that is exactly what I am trying to do. I am stepping outside the world I know and experiencing something new. I hope to grow as a yogi and as a human being. I hope to become more aware of myself and the world around me. It is so easy to get caught up in the daily life crazyness, but I think it is the healthiest thing to let go of the daily routine, and just experience something new every once in a while.
We had such a wonderful weekend away. We took friday off and ventured out to Fresno and Yosemite to spend some quality time with good friends. I have been so busy with school, internship, and work lately that I haven't had much time to play. It was great to go on a mini vacay and do something out of the norm. This was Perkin's first time to Yosemite. I hope we get a chance to go back again soon, there is so much to explore in the park. It is such a stunning place to visit.
This has to be my favorite doughnut recipe so far! They taste so decadent and yet are really pretty healthy. They are very addictive though, you have been warned!
On a side note, if you are buying a doughnut pan I do not recommend the one I have. It is the mini size and it's just too difficult and time consuming to fill the little molds. I ended up putting half the batter into a muffin pan, as you can see by the shape of some of the doughnuts in the picture. These actually turned out great, kind of like large doughnut holes.
- 1/2 cup + 2 tablespoons unsweetened almond milk
- 1.5 teaspoons apple cider vinegar
- 1/2 cup oat flour
- 1/2 cup sweet rice flour
- 1/3 cup coconut sugar
- 2 tablespoons almond meal
- 2 tablespoons coconut flour
- 2 tablespoons ground flax meal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsweetened apple sauce
- 3 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons unsweetened almond milk
- Preheat oven to 350º and grease doughnut pan
- Whisk together the almond milk and vinegar. Let it sit for about 5 minutes or until curdled
- Combine all the dry ingredients in a large bowl
- Whisk all wet ingredients into the milk and vinegar
- Pour the wet ingredients into the dry and stir with a wooden spoon until just combined. Try not to overmix. Let sit for 5 minutes
- Spoon batter into molds
- Bake for around 20 minutes or until a toothpick comes out clean
- To make the glaze just whisk together ingredients
- Let the doughnuts cool and then drizzle the glaze on top
Recipe adapted from the cookbook: Baked Doughnuts for Everyone by Ashley McLaughlin
Happy weekend friends! My mom made this the other night and I couldn't help but share it! This soup was so delicious and loaded with healthy ingredients. The flavors just came together so nicely. We were going to add some parmesan cheese on top and Sriracha inside to give it a kick, but after taking a bite we realized it needed nothing extra! What I really like about this is how versatile you can make it. You can add or subtract depending on your dietary needs.
- 3 medium potatoes, we used yukon golds, diced to bite sized pieces
- 2 medium onions, chopped
- 6 cloves of garlic, chopped
- 1 bunch of kale, chopped
- 2 cans garbanzo beans, rinsed and drained
- 1 can diced tomatoes
- About 4 diced sausages, being vegetarian we love to use a meat substitute you can pick up at Whole Foods or Safeway called Field Roast*
- 1 quart soup base of your choosing, we used a mushroom base
- Chopped parsley, basil, and oregano to taste (we used just a small bunch of each)
- Extra virgin olive oil
- Salt and pepper
*The meat, fake or real, is not necessary. I would recommend adding a kick to the soup if you don't add this ingredient. Sriracha or Pepper Plant would do the job.
- Heat olive oil in a deep pot over medium heat
- Add in potatoes and onions, cover and cook for about 5 minutes, occasionally stirring
- Add garlic, parsley, oregano, basil, and kale, cover until greens are wilted, about 2 minutes
- Season with salt and pepper
- Add in everything that's left: beans, tomatoes, meat, and broth
- Bring to a boil
- Once boiling, reduce heat back down to medium and cook for another 5-10 minutes
- You know it is done when the potatoes are tender
- Enjoy with a big hunk of fresh bread!