St. Patty’s Day Lean Green Protein Poppers

Hello!

I’m pretty excited right now because I put together a recipe that fits my meal preps; it’s tasty, nourishing, and green. Also low sodium and high protein too. I guess that’s important as well…

I have been super busy the last couple of days so my meals have been quite boring and “meh” to say least which means I have already broken my own promise to myself and that is to go through this process enjoying it – especially the food!

So without further hesitation…

St. Patty’d Lean Green Protein Poppers!

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Even though St. Patrick’s Day is two and half weeks away, I thought it looked pretty festive and green for the event.

There is no added salt in this recipe. so for flavour I used chilli peppers, lemon and pepper. You can of course manipulate the spices however you’d like but I thought this was a great meal idea; and for contest prep especially! It’s packed with protein from quinoa, sprouted lentils (i love sprouted-anything), and red pepper organic tempeh (I use soy in moderation.. maybe once or twice a week as it induces bloating. When I use it it’s no more than a tablespoon.)

My recipe goes as follows but can be modified to suit your tastebuds:

  • 10 small assorted bell peppers
  • 1/4 cup dry quinoa, soaked
  • 1 celery stalk, finely diced
  • 1/2 zucchini, finely diced
  • 1 or 1/2 of a red chilli pepper
  • handful watercress
  • 1/2 cup of sprouted lentils/beans
  • 1 tbsp tempeh (optional), diced
  • 1/4 cup white onion, diced
  • 1 large garlic clove, minced
  • freshly squeezed lemon juice
  • pinch of pepper, onion powder, cayenne, assorted seasoning, etc
  • 1/2 tsp coconut

Bring water to a boil and allow quinoa to cook for 10 minutes until finished.

In the mean while, gently heat coconut oil and cook onion and garlic. After a few minutes, add the tempeh and cook for a couple of minutes followed by zucchini and celery cooking on medium Do not cook completely.

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Remove from heat and transfer quinoa, stirred veggies, watercress, chopped chilli and lentils to a bowl. Mix and add the spices you wish. Cut the caps off of each pepper and fill to your desire.

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I haven’t baked these just yet as I have prepared them for tonight’s dinner as I am just leaving to do some weights at my gym and teach a couple of classes. Right after I will be going to a friend’s birthday party so I don’t have the time to make my dinner right after (first world problem). In addition, I already got some good work done this morning as my friend Gabby had her grand opening this morning for her B.O.T.A Bootcamp Fit Classes along with a seminar on nutrition. She’s a registered holistic nutritionist and also a kick boxer and used to teach Muay Thai at the same gym as me in Toronto.

Check her out! http://www.gabbefit.com

Anyways, meal prep is so awesome because when I get home I don’t have to worry about what to eat. All I have to do is heat and eat :D. I’m pretty excited for tonight’s dinner; something to make me excited again about my meals and not waiting for my cheat day in April (sushi, anyone?).

As for baking these scrumptious poppers, I would bake it at 350 and bake for 10 minutes and no more. I enjoy my veggies crunchy. Vegetables are so wonderful and nourishing when they’re not cooked completely. They give us so much this way.

I hope you enjoy this recipe as much as I will in a few hours!

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Love,

Nidhi

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Bananas: The Miracle Fruit

Bananas for bananas!

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image from http://artbananas.blogspot.ca

If you haven’t figure out already, I love bananas. Brown, spotted – give me all of the bananas. Frozen bananas are my saving grace from dairy ice cream cravings. They are sometimes enough to distract me from wanting chocolate… actually, they usually are. I think it all started from when I was a child; the only thing that made me at peace with falling sick was knowing I’d get to have the banana medicine (if you don’t know know what the banana medicine was you missed out!)

Since I am prepping for this competition and am already learning a lot along the way, I understand that I need to keep my sugars low and for now I will have to keep fruit to a minimum. Thank goodness bananas are low-glycemic otherwise I don’t know how I’d cope without them. I ate 4 of them in a row on my first day of training and knew that was probably a mistake… especially because they were not spotty so I was going to have an issue digesting them (under-ripe bananas do not digest well) especially having that many in one sitting.

Anyways, I’ve reduced my banana consumption down to two a day (not all at once!) and thought I’d share how I prepared them :).

Vegan Banana Chocolate Chip Fro-yo 

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What I used:

  • 1 frozen banana, cut into chunks
  • 1 tbsp raw cacao nibs for some crunch
  • 1/2 tsp cinnamon
  • 1/2 scoop of Vegan Proteins+ Vanilla Protein Powder (optional)

Blend in a food processor and enjoy as a breakfast snack :). I loved including the cacao nibs. It gave me some of the necessary fats that I needed today plus the chocolatey crunch. Chocolate + Bananas + Happy, happy girl!

Sweet Vegetable Protein Smoothie (I don’t have a better name for it)

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What I used:

  • 1 cup of pure organic carrot juice
  • 1 – 1 1/2 cup of organic spinach
  • 1 frozen banana cut into chunks
  • 1/2 scoop of Vegan Protein+ Vanilla Protein Powder (optional)

This sound like a strange mix but it’s amazing what a banana and some vanilla flavouring can do. I love this as a pre-workout snack and think I will use the recipe more often. Maybe not everyday because of the sodium content (260-something mg) but is definitely an option that will be repeated.

Now I’m off to actually work out!

Love,

Nidhi

Eat Your Heart Out

Hello everyone, Nidhi here!

Today’s post will be another quick, easy recipe however if you don’t already, you may think I’m crazy because I ate the whole thing. That should have been my yearbook quote…

To begin, I am a woman that eats until I’m full. I do not believe in calorie counting and portion control. I believe in listening to your body and not restricting yourself because it often leads into an internal emotional hell and self-loathing. Do you think that conclusion is extreme? I don’t. It’s ludicrous to go through such extraordinary lengths to calculate your calories, fats, carbs, macro’s, whatever’s in a day because it’s time consuming and it turns into an obsession. If you enjoy doing this and you don’t find yourself thinking about food 24/7 – all the power to you! But I know myself, and that for me is a recipe for disaster.

Lately I have been keeping my recipes simple, sticking to large servings of delicious green smoothies and mono meal the evenings. So far, I am happy with this regime and I don’t find myself eating out of boredom. I eat when my body tells me and keep it relatively simple. This isn’t for everyone; it works for me and I feel healthy and happy.

The reason for this discussion is because I am entering a bikini contest in June. That’s right! I have 15 weeks to take care of my body, work hard at the gym and have the opportunity to commit to this challenge seriously. Besides, it’s just in time for bikini season ;).

It’s a little more junior compared to the pro competitions but should be an interesting journey nontheless. I am not aiming to win or do competitions after this so I am going to do my best to keep a healthy attitude towards this to meet my goals. It will be challenging but I have support and 3 cheat meals at my favourite restaurants over the next 15 weeks – yay!

I am not going to go the route of portion-control. I am going to try something different than that so I can keep myself motivated. I am the kind of person where if I give myself food restrictions, I will end up binging a few weeks later. I want to treat my body right and with respect. My diet will be high carb, low-no sodium and low fat (I will be sure to include the healthy fats a couple of times a week, of course). If there’s anything my body thrives on, it is greens and carbs which makes me a very happy, energetic and strong girl! If anyone has any suggestions, I’m open to it!

Anyways, I have posted a recipe below that could serve 3 – 4 people; however I made all of it for myself… so that is why you might think I’m crazy as mentioned earlier. I’m not crazy, I eat simple foods that optimize my digestion and make me feel satisfied. This works for me; to reiterate  I will not suggest anyone to experiment with this based on my word as I am not a professional. I make posts based on my experiences.

Anyways, if you get around to try this recipe; it’s low sodium, no added salt, high in carbs and low fat… and yummy!

Potato Marinara

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Serves 3

3 golden yukon potatoes, peeled/unpeeled, your choice.

2 large ripe tomatoes

4 tablespoons Hunt’s pure tomato paste

1/2 onion, diced

3 large mushrooms, sliced

1 red bell pepper, diced

handful of leafy greens such as arugula, spinach and/or kale

4 cloves of garlic (2 minced)

crushed chilli peppers

pepper

sea salt, if desired.

Bring water to a boil and steam the potatoes (poke some holes in those bad boys) with two whole garlic cloves.

In the mean while heat a nonstick pan on medium-high and toss in tomatoes and cover for a minute. When the tomato becomes soft, add the remainder of the garlic (minced) and tomato paste and stir. Cover once again for a minute or two. Stir the mixture and pour in the onions and mushrooms. Keep stirring as the water in the sauce becomes less and less. Add red peppers and cover on low heat. Allow this to simmer for a few minutes so that the peppers soften (not completely).

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As the potatoes become more tender, finally stir in the greens into the sauce. Mix until they shrink. Cover and remove from heat.

Prepare the potatoes as you wished.. just diced them and poured the sauce over.

Yes, I ate the entire thing.

Was I satisfied, yes? Was I overstuffed and fatigued after? No. Was this a healthy choice? Absolutely :).

Just because I ate everything, doesn’t mean I encourage others to do the same. This works with my body and my fitness regime. I also do not eat potatoes everyday, or every week for that matter. Listen to what your body wants and if it feels like you’re either overindulging or this is what your body actually needs at this moment. If you end up meeting everything, great! You didn’t do anything wrong for eating 3 potatoes; we’ve been conditioned to think so but if you’re hungry and it’s what you want – eat your heart out with the right choices.

If you must know… The total nutritional information for all three servings:

Calories: 463

Fat: 1.3g

Saturated/Poly: 0.2

Sodium: 78.9 mg (amazing!)

Carbs: 105.9g

Fiber: 11.7g

Sugars (natural): 17/1g

Protein: 15.7g

Calcium: 17g

I know there’s no salt, but give a tomato marinara a chance with your own preferred variation – you’ll find yourself delightfully surprised at how much you enjoy it without the extra sodium :).

I hope you enjoyed this post.

Love,

Nidhi

At-Home Tea Pop

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 Hi all, Jen here!

I am a loose-leaf tea fiend, and spend way too much time and money on tea. It’s delicious, can help nip nasty cravings in the bud, and is so versatile! You can drink it hot or cold, sweet or bitter, black or with cream…. much like coffee, but in about a million more flavours (side note- as a Canadian living in the US, it took me about 15 minutes to decide on how I was going to spell “flavours”).  The best thing about it is that it keeps you totally hydrated if you’re bored of plain old water.

Anyway, while I love a classic cup of hot tea, there are a lot of ways you can spice it up.  My mom likes to mix tea flavours together when she gets near the end of a can.  I also like putting tea in with my coffee grinds when I’m having a cup of coffee for some added flavours (don’t use a tea bag in coffee– the coffee will dissolve the tea bag).  But lately my favourite way to drink tea has been what David’s calls the Tea Pop!  They charge 4$ a pop for one of these, but I recently received a Soda Stream (birthday gift- thanks dad!) and have been making my own for much cheaper.  This is what I do:

  1. Make a big jug of iced tea.  I brew double-strong (okay, sometimes triple-strong) tea and pour it into a jug of ice.  I make a whole lot at once so I can just go pour a glass when I’m thirsty.  Some favourites for iced tea from David’s include Midsummer Night’s Dream and Coco-Lemon Thai.
  2. Carbonate up a batch of water in the Soda Stream.  If you don’t have a Soda Stream, you can just buy some sparkling water.  I make a litre of this at a time and just keep it in the fridge as well.
  3. When I want a Tea Pop, I just fill the glass up halfway with iced tea, and halfway with the carbonated water.
  4. Enjoy 🙂

I find it’s even more refreshing than a flat iced tea!  And something a little different to keep you hydrated without getting bored.

Happiness is pizza, chocolate and E! television on a Friday night

Hello!

Happy Friday! Yes, I am blogging on a friday night. Jen and I are huge advocates for staying in on Fridays with our pets, thinking about food and keeping comfy in our sweats. Sometimes we Skype and talk about how much we love our lives in our sweats. It’s a common side effect of a Canadian February (We are killing it in Sochi – WOOOOOO BABY!)

Besides sitting at home bathing in Canadian pride, I am also walling in self-pity due to the failure of planning my 25th birthday. My party was supposed to be tomorrow and my best friends do not live in this beloved province (Jen’s all like “look at me I’m so awesome with my Manhattan life” – dammit she is awesome with her Manhattan life) so I have been a bit of a Debbie Downer as the plans have fallen through with the “locals.” It sucks, but life must go on… nothing a bottle of red can’t fix – kidding… 2 bottles. Woah, is this my diary!?

Anyways, because of my mood I have been craving those good old comfort foods for consolation. However, when we eat emotionally we are essentially punishing our bodies for feeling badly in turn making us feel worse about eating poorly when we’re trying our best to make conscious efforts towards a healthy lifestyle.

A year ago I would have ordered a pizza, this year I made a homemade personal pizza that cost me… *drumroll* … 210 calories. Whaaaaat!? I’m not for counting calories but you all must know the beauty of this pizza. It’s a revolution, people! GUILT-FREE EFFING PIZZA.

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This dish is vegetarian, gluten-free and dairy-free. Yes, I used an egg. 90% of the time I practice a vegan diet but once in a while I will throw an egg in there. Sometimes there needs to be flexibility and I personally do not fuss if I am limited to options when I am out with others. If my back is against the wall, I will not fuss with the server or chef and will order something vegetarian, not always vegan.

Moving forward, the crust is made out of cauliflower. *pause for reaction* The original recipe is seen below. I don’t want to break any rules so I am just sharing this recipe rather than repeating it here:

Cauliflower Pizza Crust Recipe

This website is absolutely lovely and I am so happy to have found it. I tried out the crust recipe sans mozzarella (I imagine it was delicious with it but if it’s in my control I’m quite strict with my dairy intake). When it was baked, it didn’t fall apart so I was quite impressed with this recipe. However, because I didn’t use cheese, I tasted the egg more than I would have originally liked so if I were to do this over I would probably experiment by adding quinoa or almond flour. Why not a rice/wheat flour? I do my best to stick to the food combining rules by not combining starches with protein. Since both quinoa/almond and egg are protein and/or fats, I’d like to think that’d work well together. If anyone has any non-starch recommendations – please share! I’m by no means an expert so I am all ears on anyone suggestions are anytime.

Check out the crust; not bad!

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Throw some sea salt, garlic powder, add some spices and you’re solid – and so is the crust ;).

I didn’t have any tomato sauce so I used some Hunt’s pure tomato paste and mixed it with Neal Brothers Salsa which created a pretty delicious tomato spread. In pizza, I LOVE tomato sauce so I packed it on.

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Add whatever toppings you wish, I had an odd mix but it made my tummy happy with some roasted red peppers, crushed chilli’s, zucchini as pepperoni slices all on a bed of kale and arugula. It was my unconventional version of a rustic pizza.

It was guilt-free, satisfying, delicious and made my heart feel well. Not just because I was “emotionally eating” but because I knew I was making a wonderful decision for my body – not to punish it because I was in a sour mood. We are what we eat and if we want to keep a positive attitude, we must feed ourselves the beautiful, colourful, earthy foods that nurture these positive emotions.

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Next, I mentioned chocolate. How can I speak of comfort foods and not talk about chocolate??

Tonight I made an almond butter spread with chocolate. I stumbled onto the original recipe via Pinterest which seems to be hellbent on toying with my emotions between the latest fitness workouts and cupcakes. Pinterest, I love you but you hurt.

The link is from Ambitious kitchen and is seen below:

Homemade Salted Dark Chocolate Almond Butter

It’s delicious and puts such a creative healthy twist to butter spreads on toast. This original recipe includes coconut oil however I swapped this with almond milk. Although coconut oil is a good fat, I decided the almond butter alone provided enough in this recipe.

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For my slightly different vegan version I used:

  • 1/2 – 3/4 cup of unsalted roasted almonds
  • 1/2 cup unsweetened Almond Breeze almond milk
  • 1 tbsp pure maple syrup
  • 2 tbsp raw cacao powder
  • 2 blocks of Bakers pure dark chocolate
  • pinch of stevia as needed for a no-sugar option
  • pinch of himalayan sea salt (optional)

If you have a food processor you can make your own almond butter by processing it for 5 – 10 minutes. It will become smooth when it’s consistently mixing; scrape down the sides as needed. If you don’t have a food processor you can use store-bought almond butter in a glass jar (warning, it’s delicious with apple slices).

Next, gentle melt the Bakers chocolate and pour into almond butter mixture with the milk, maple syrup and vanilla extract. Mix again then follow with the cacao powder. If the mixture becomes thick and pasty, add more almond milk – or you can try gently melting coconut oil for a “silky” texture and taste. If you don’t find it’s sweet enough and you want to avoid adding more sugar from the maple syrup, add some stevia to suit your taste buds.

That my friend, is happiness in a jar:

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I can’t decide whether I’m going to spread this on toast for breakfast or put in a banana smoothie. Maybe both!? Oh first world dilemma’s; contemplations such as these remind me how lucky I am. A 25th birthday party fallout is really a first-world problem and I can truly count my blessings… “Dear diary…”

Anyways, what’s great about adding the almond milk in this mixture is it cuts the calories and fats per serving so it is not as heavy. *note: calories are not important with fruits and vegetables but it is good to monitor them with nuts and grains*

This is extremely healthy but is still a treat so try to resist eating half of the jar if you try this out. I’ve made this recipe with hazelnuts and my goodness, it was just like Nutella and it was gone ASAP.

Let me know your thoughts and if you enjoy these ideas. There are so many amazing blogs out there and am so thankful to have resources and the means to try them. Pinterest is my favourite but it can be a weapon!

Thank you for reading, and I apologize for any annoying rants!

love,

Nidhi

Snack Attack: Homemade Hummus and Carrots

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Hummus is one of my favourite snacks that is generally on the healthier side compared to a lot of other dips. However, if you buy them packaged how healthy are they really? They’re full of preservatives with chemicals and a higher oil content in less desirable forms such as canola and/or vegetable oil (not to mention they’re usually modified).

I have been craving hummus for a while now and instead of reaching for the Sabra brand that my mother brought home (tastes so good, but not to good for your body) I decided to make some homemade! It was extremely quick, easier and even better; simple, healthy and just as satisfying as the store-bought stuff.

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Without further hesitation, my recipe is below :).

Homemade Roasted Red Pepper Hummus:

  • 1 can of organic garbanzo/chickpeas (Yves), drained and rinsed
  • 1 red bell pepper, roasted over a grill (no oil needed), seedless and diced
  • 1/4 – 1/3 cup extra virgin olive oil
  • 2 tablespoons of Tahini (roasted sesame seed butter)
  • 1 large clove of garlic, minced
  • 2 tsp garlic powder
  • lemon juice from 1/2 a lemon
  • 1 tsp himalayan/sea salt
  • 1 tbsp crushed peppers

In a blender or food processor, puree the chickpeas with oil. Once smooth, tahini, lemon juice and minced garlic; puree until smooth and well combined. Add roasted pepper and puree again. Last round, add garlic powder, salt and crushed peppers.

Let cool in the fridge or serve right away. Enjoy along side some vegetables or crackers 🙂

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Love, peace & hair grease,

Nidhi

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Pre-meal Smoothie

Pre-meal Smoothie

It’s important to line your stomach with greens/vegetables before any meals. This allows a smooth digestive process in which your body will be inclined to absorb the nutrients. This is also good a choice before an occasional meal that is on the lesser healthy side! If you’re adverse to salads then try out a delicious green smoothie! It’ll also make you feel fuller so that you do not over-eat. Try out this smoothie recipe and see how it makes you feel:
– 1 1/2 cups of nut milk
– 1 or 2 medium ripe bananas
– generous handful of spinach
– pinch cinnamon or cocoa
Blend and enjoy an hour before your meal 🙂

Vegan Mac’N’Cheese

Hello all!

Nidhi, here with another recipe to share..

If there’s one thing I truly miss from my pre-health-conscious lifestyle; it’s MAC’N’CHEESE! I have my cheat days but I have never once cheated with the Kraft dish because of all of the preservatives and chemicals it has inside of it’s nommingly-deceptive contents. Nommingly is a word now. If you’re anything like me, you cheat in the way that still nurtures your body – that’s the point, right?

I have come up with my own recipe for Vegan Mac’N’Cheese; there are several variations available out there so it’s quite easy to come up with your own kind. It was very yummy if I do say so myself :D.

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For my recipe, I used (all organic):

  • Gluten-free rice pasta
  • 2 tbsp spelt flour (chickpea, sorghum, amaranth, or all-purpose GF flour will do fine if you want to keep this dish gluten free – this was used as a sauce thickener)
  • 1/2 cup canned lite (full-fat is fine too) coconut milk
  • 3/4 cup nutritional yeast
  • 2 tbsp onion powder
  • 1 tbsp garlic powder
  • 2 cloves of garlic
  • 1tsp chilli powder
  • 1 tsp dijon mustard
  • 1 tsp chilli flakes
  • 1 tsp coconut or grape seed oil
  • spinach and/or kale (optional) .. i also added zucchini slices 🙂
  • sea salt and pepper to taste
  • feel free to add some veggies of your choice

Bring water to a boil and add pasta. Cook as instructed on the label. For gluten-free pastas, 6 – 8 minutes is more than enough.

In a saucepan, heat oil and cook garlic until fragrant. Add the coconut milk and mix in nutritional yeast, onion powder, garlic powder, and chilli powder. When the mixture is heated, add the tsp of dijon mustard and mix thoroughly. Add the flour of your choice (slowly so that it doesn’t become to thick) to thicken the sauce. Taste and add salt as desired. Try not to add too much to avoid a high-sodium dish – the dijon will help the flavour anyway.

When the sauce becomes thicker mix in the pasta and add the vegetables you choose. Let everything cook together for another 2 minutes and then remove from heat.

Add the chilli flakes and some pepper – enjoy! Mmmm.. healthy is so yummmyyyyy.

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Love,

Nidhi

Carb up!

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I don’t know about you, but I am a carb person. Our body craves carbs because our body NEEDS carbs. I have curbed a lot of cravings because I keep myself on a high-carb diet (I’m not perfect – I ate 3 tablespoons of natural peanut butter right after dinner, but I’m human and peanut butter is amazeballs). If you’ve heard of Freelee The Banana Girl (Aussie girl, very popular with her fruit-based regimen and has a kick-ass body solely because of her high-card low-fat diet) she vouches completely for the high-carb diet. I’ll definitely follow up with some more research as to why a high-carb diet can be great for your fitness goals (but everyone is different!).

I’ve decided to post some great meal ideas that are awesome right after a workout or if you’re really craving something heavier and satisfying without the guilt.

In my picture above, I made a healthier, vegan version of the Dutch dish Boerenkool which essentially is mashed potato, kale, nutmeg, butter, and bacon and/or sausage, etc.

What I used (serves 3-4):

  • 2 organic russet potatoes
  • 2 cups kale, diced
  • 1 white onion, diced
  • 2 gloves garlic, minced
  • 2 tbsp grape seed or coconut oil
  • 1/2 cup of almond milk (or any milk of your choice – unsweetened)
  • Himalayan/sea salt to your desired taste
  • pepper for seasoning
  • pinch cayenne pepper
  • pinch of nutmeg (optional)
  • crushed chilli’s (because I love spice)

Scrub the potatoes (if you’re like me and enjoy eating the skin) and steam/or bake for 30 – 40 minutes until tender

Heat oil on a skillet and cook onion and garlic till it becomes aromatic and translucent. Set aside

Once potatoes are cooked, let cool for a minute or so to avoid burning yourself and mash the potatoes. Stir in onions and garlic and mix together. Transfer to skillet and add remaining ingredients, milk last. Add more grape seed or coconut oil if desired for more creaminess.

Serve with a generous side of roasted vegetables and enjoy :).

Next: Grilled Cashew Cheese Sandwich (nope, it’s not real cheese!). Great lunch for a “cheat day” with minimal guilt.

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This was the closest I have ever come to simulating vegan mozzarella in the most simplified way. It melted, it was stretchy, it was perfection – to me at least. I found a great vegan mozzarella recipe from this website: http://vedgedout.com/2013/03/11/individual-vegan-margherita-pizzas-with-homemade-fresh-moxarella-cheese/   .. i made my own change to get a thicker consistency, it took playing around with it to get the texture I really wanted. Be patient!

For this sandwich I used two slices of organic spelt and rye bread, and handful of spinach.

Instead of frying it on a pan, I used a Foreman grill which is ironic because it’s purpose is solely for meat and it’s only ever been used for vegetarian purpose. Hazzah!

If you don’t have a grill, fry it with some grape seed or coconut oil and press down firmly with a spatula so that the mozzarella melts properly without burning the bread. Meh, I’m sure you get it, it’s a judgement call :P.

Breakfast: I feel like I have this entire post backwards…

Steel Cut oats in a mason jar! The take-to-work breakfast/snack solution!

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Ingredients (Serves 1):

  • 1/3 cup steel cut oats
  • 2/3 cup almond milk or any milk of your choice
  • 1/2 tsp stevia or 1 tbsp organic pure maple syrup
  • 2 – 3 fried figs or any dried fruit of your choice
  • pinch of cinnamon, ginger and nutmeg
  • 1/4 cup of walnuts (optional)

Gently boil the milk in a pot and add oats and stevia. Let cook for 5 – 10 minutes then add maple syrup. Let simmer until cooked.

Add dried fruit and/or nuts and let sit in a jar to soften. Enjoy 🙂

Another option is to put the ingredients in a slow cooker overnight for the flavours to really come out :).

Anyways, I’m getting hungry and it’s 11:30pm.. I should probably brush my teeth before I reach for another spoonful of peanut butter.

Goodnight!

Nidhi

Nourishing Stuffed Sweet Potato, and other things.

Hello, Nidhi here!

I’m quiet embarrassed as to how long it’s been since I’ve written my last post… since October… last year…

Well, life happens and I’m back on the blogging wagon!

My last entry was about my Glowing Lean challenge I had started for myself. I won’t lie, it was tough. I was able to keep up with it for just a couple of weeks but with struggle. I was not allowed to have fruit or any type of sugar (natural, as well) for an entire month and I struggled with this. I was craving dates and figs and my body kept persisting in wanting simple sugar so I gave up two weeks in and had an entire day where all I ate was fruit in all forms. I know what you’re thinking… “It’s fruit, not candy!” And I agree with this. The program suggests to knock off of fruit for a month so that we can complete an entire cleanse where we eat alkaline-high foods so that when we reintroduce fruit into our system again we digest it much better and it doesn’t ferment. I think if we can make positive, healthy choices 90% of the time, we’re not doing so bad. Restrictions take a mental toll on us and that’s when these programs have the potential to make a negative impact on us. I incorporate a large amount of Kimberly Snyder’s regime into my diet – but I feel if I become so extreme with what I put into my body, I may develop an unhealthy attitude towards food. And that’s not good!

Now that you (whoever is reading) has gotten some closure from the last post – mainly me, I can move on to the main event!

STUFFED SWEET POTATO!

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I found this idea off of Chocolate-Covered Katie’s blog (love her!)

It’s satisfying, filling, and nourishing.

You can alter this any way you’d like – that’s the beauty of it but I will jot down my version below:

Ingredients:

  • 1 Medium Sweet Potato
  • 1 tablespoon grape seed oil

Filling (yields 2 – 3 servings):

  • 1/4 cup dry brown or wild rice
  • 1 bell pepper, diced
  • 1/2 zucchini, diced
  • 1 tomato
  • 2 garlic gloves
  • 1 onion, diced.
  • 1 large stalk celery, diced
  • 1 large carrot, diced
  • handful of Kale or spinach leaves
  • Himalayan/sea salt as desired
  • crushed chilli peppers, as desired
  • crushed pepper for seasoning
  • 1 tbsp grape seed oil

Lemon Tahini Dressing (yields 2 – 3 servings)

  • 3 tbsp Tahini (stirred well)
  • 1 tbsp lemon juice
  • 2 tbsp extra virgin olive oil
  • 1 glove garlic or 1 tsp garlic powder
  • salt, if needed (i didn’t use because lemon usually adds its own tangy flavour)

PH oven to 350

Poke holes into the sweet potato and drizzle 1 tbsp grape seed oil over it. Loosely cover with foil and bake for 35 minutes. After 35 minutes, bake for another 15 minutes on 400 degrees until cooked to your taste.

While the potato is baking all sorts of awesomeness, soak and drain rice and prepare (for brown rice, may take up to 45 minutes) as per the label’s instructions

In a skillet heat grape seed oil (olive oil turns toxic when heated for cooking) and cook onion and garlic on medium for a few minutes. Add tomatoes, celery and carrots; cover for a five minutes until tomatoes become soft. Stir mixture until tomatoes start to form a sauce. Add the rest of the ingredients (kale/spinach, last) and cook until vegetable are soft (peppers should still be crunchy… if that’s how you like your veggies). Remove from heat and cover once finished.

Blend all tahini dressing ingredients together and set aside.

Once the potato is finished slice it down the middle – but don’t cut in half! You can either mix the rice in with the veg medley or you can stuff the rice in the potato and spill the medley on top followed by the tahini dressed.

If you enjoy some pepper sauce drizzled on top, go for it!

photo 2-2

This was so NOMS!! If I do say so myself…

Enjoy 🙂

Nidhi