Tag Archives: eat healthy

Simple Snack

Life is Simple and so are our bodies. The snacks, fruits and vegetables do not need to be difficult to digest and stored or expelled. So my goal is to make life a little simpler by sharing some of my easy breezy meals, smoothies, snacks to your kitchen table.

Here’s a simple Finger snack to munch on for the kids after school.

INGREDIENTS:

  1. 1 cup dry oats
  2. 5 medjool Dates sliced
  3. 1 ripe banana
  4. 2 Tbls Sunflower Seed butter (any seed/nut butter)
  5. 1/2 cup almonds or walnuts (roasted-option)
  6. 3 Tbls Agave
  7. 1/8 tsp Sea Salt

 

DIRECTIONS:

  1. Slice Medjool Dates and remove seeds
  2. Whisk Banana until smooth
  3. Add seed/nut butter of choice
  4. Add dates
  5. Stir
  6. Add nuts, Agave, sea salt
  7. Stir
  8. ENJOY?
  9. or create round balls and place on cookie sheet
  10. Preheat oven on 250 degrees F
  11. Mix makes 16 rounds
  12. Place in oven for 7-10 minutes
  13. Let cool and Enjoy!

 

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Chayote Rice Fry

As I’ve mentioned before, lately, I’ve been on a transitional alkaline lifestyle path. Choosing to eat for an electric body is a choice that I’m taking. Every time I’m on set, people always ask me how do I have so much energy, all the time and all day.

Well, my secret is eating foods that have a high ph level. Drinking smoothies, having fresh squeezed lime water and overall balance of raw and cooked foods.  When I rise with the sun, I soak up Vitamin D with the light from It as well

I wont bore you to death but this meal literally took under 20 minutes to make and it’s my GO TO meal when I don’t have a lot of time.

INGREDIENTS:

1 chayote
1/2 onion
1/2 green pepper
6 Mushrooms
2 1/2 cups organic Kale
3 Tbls Grapeseed oil
1 1/2 cup cooked Wild rice/ Quinoa
1 tsp Sea salt
1/8 tsp Cayenne pepper
1/8 tsp ground sage

DIRECTIONS:

Add grapeseed oil, chayote, onions and pepper
Add grapeseed oil, chayote, onions and pepper. Sautee approximately 2-3 minutes
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Add Mushrooms. Stir.
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Add Kale. Cook approximately 1-2 minutes
Add diced tomatoes
Add diced tomatoes and seasonings
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Stir tomatoes and cook approximately 1 minute. Then add either Quinoa or Wild Rice.

FIESTA, FIESTA!

It’s a fiesta, and you need something healthy to bring, why not bring a bowl of Quinoa goodness filled with yummy veggies? Friends love this meal because you can add this rendition to breakfast, lunch, or dinner or simply eat it alone if you’re VEGAN.

It’s simple, easy to make, easy to warm up, and easy for meal preps for the week.


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Chopped vegetables on a platter
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Vegetables in Skillet w Coconut or Olive oil
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Sauteed vegetables and Quinoa

INGREDIENTS:

1 Cup organic Quinoa

2 cups water

2 carrots-roughly chopped

1 large Tomato or 1 cup tomatoes-chopped

1 small onion-chopped

1 zucchini

4 Garlic cloves-minced

1/2 can corn-drained

1/2 can Black beans-drained

1 tsp Salt

1/2 tsp Turmeric

2 Tbls unrefined Coconut oil

optional items to add (bell pepper)

DIRECTIONS:

Boil Quinoa as directed on package in water

Melt coconut oil in Skillet on Med/High heat

Add Garlic, onions in skillet for about 1 minute

Add squash, tomatoes,  into skillet and sautee for an additional 3 minutes. (continuously stirring)

Reduce heat to Low until Quinoa is opaque and done

Add Quinoa to vegetable mixture. Stir about 1 minute

Add Black beans, corn, salt, and Turmeric and cook on Med Heat for 2 minutes. (stirring continuously)

FITNESS-FLAWLESS,100lbs & FLAWLESS

From 140lbs-284lbs (maybe more) to 170lbs, my life has been an up and down rollercoaster of losing and gaining weight, mainly from having three kids.

Weight is a topic that no one but everyone likes to discuss. Fat and weight has a love hate relationship with people especially women. We strive for this idea of “perfection” wrapped in desirability from other women and men. Just the mere fact of being over weight makes a woman feel like they’re not desirable, like they’re not beautiful because the perception of others has allowed us to believe that the weight we have carried determines our value and beauty in life.

But what determines beauty? What determines your value? Weight only has value when you are a diamond. The value I carry is not weighed by the fat that’s on my body yet the wealth of knowledge that I carry, the way I uphold my values, the way I enlighten my children, the way I infuse my spirituality with growing and nurturing life, the way I open my mind to “endless” thoughts, goals, dreams and possibilities.

My battle with weight and confidence began after having my first son because I gained 80lbs. I didn’t like the weight I had become. My reflection in the mirror was not that of a young and confident 140lb woman.My luster buried itself within me, and my ideas became dull and blunt on the outside covered with makeup to shield the inner yet outer layer of thoughts about who I was, based on what beauty was thought to be.

I remember trying every pill, diet, fad, and weight loss program I could think of. All of them were temporary fixes with a short gain without long term substance. Losing weight was stressful and at times, it felt like a full time job. Although, I began to lose some of the weight but once I came off the pills or diet, it didn’t sustain me, so my weight continued to fluctuate.

IT wasn’t until I tried something different!

ENOUTH ABOUT THE PAST! LET’S FAST FORWARD TO THE PRESENT!

Once, I had my daughter, I became intrigued with gardening and finding natural remedies for everything. It took me on a journey from gardening to natural hair, to completely changing my eating habits. I knew that I wasn’t at a stage where I could quit eating everything cold turkey, so I stopped eating beef and substituted everything that was beef with lean turkey as I had already given up pork 6 years prior. I eventually started to get comfortable with slowly changing my diet and stopped eating chicken altogether. It was tough at first but once I got through it week by week, I started to feel natural, lighter, and healthier.

DONT TAKE MY WORD FOR IT! Just look at my pictures. The majority of my weight loss came from change of diet. Transitioning from eating unhealthy to eating like I was naked.

STAY TUNED for tips on ways to transition to a better YOU!

ALL ABOUT FALAFAL

I’ve fallen in LOVE and FALAFAL is my new favorite vegan food to indulge. Just the smell of fresh soaked chickpeas and cilantro, garlic cloves, and parsley chopped invigorates my senses, bringing a sense of satisfaction to my tongue. Combining fresh herbs and spices to the chickpeas while grinding them in a food processor enhances the flavor and color of Falafal and MMMMMmmmmmm, they are delicious bites of goodness.

Falafal can be wrapped in a warm pita bread, in a salad, a burrito or simply eaten by themselves. Either way, you can’t go wrong!

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Here’s the recipe I made using Chickpeas for a Falafal Pita sandwich. ENJOY!


INGREDIENTS

1 cup raw chickpeas/Garbanzo beans soaked overnight (optional Fava beans)

3 cups water

1 Small chopped Onion

3 garlic cloves minced

1 Tbls Organic Flour

1/2 bunch of cilantro

1/2 bunch of parsley

1 tsp Salt

1 tsp cumin

1/2 tsp Coriander

1/2 tsp Black Pepper

4 cups vegetable oil (sunflower seed oil or coconut oil)

DIRECTIONS:

Bring 3 cups of water to a boil,

Add hot water to dried, raw beans in a bowl and allow to soak over night for at least 12 hours

CAUTION: DO NOT USE CANNED BEANS

Drain water and add beans to food processor, Pulse for about 30 seconds

Add all remaining ingredients into food processor and blend for about 1 minute.

(Mixture should a bit grainy but moist with ability to form a ball)

Heat oil in a skillet on Med/High heat and place falafel balls in oil once hot

Cook about 30 sec on each side or until dark golden brown

Remove from oil and place on paper towel to drain oil

Walah! Falafal is done! Now they’re ready to eat. But when added in a salad it’s satiating and healthy.

Falafel is a Middle Eastern food however it was initially created by ancient “Egyptians” KMT