Category: Uncategorized

Zucchini Noodles (GF)(V)

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zuccZucchini Noodles (V)(GF)
2 zucchinis, peeled
1 tablespoon coconut oil/olive oil
1/4 cup water
salt and ground black pepper to taste
Homemade Marinara Sauce or your favorite jarred brand

the method:

  1. To make the noodles, you have multiple options. You can use a vegetable spiralizer, a food processor, a julienne peeler – or if you’re REALLY patient and don’t have any of these tools, you can slice really long strips with a sharp knife. Personally, I do not recommend a knife. I have a julienne peeler and it is, by far, my favorite kitchen tool. It cuts the zucchini into perfect noodle strips. You can use it for stir fries, salads, slaws… everything! I bought mine at Williams-Sonoma and it was only $10 (it is in the picture). I even like it more than my Kitchen-Aid Mixer – I never thought I would love anything as much as my mixer.
  2. When making the noodles, make sure you don’t use any strips that have seeds in them… you will want to throw away “the core” of the zucchini. The reasoning for this is due to the high water content in the middle. Too much water = mushy, squishy noodles. Yuck!
  3. Heat oil in a skillet over medium heat; cook and stir zucchini in the hot oil for 1 minute. Add water and cook until zucchini is softened, 5 to 7 minutes. Season with salt and pepper.
  4. I served my noodles with homemade marinara, but these noodles would be great with any sauce. I am going to try a lemon-garlic sauce next! 🙂

Rainbow Chopped Salad (V)(GF)

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rainbow1Rainbow Chopped Salad (V)(GF)
the salad ingredients:
large head of romaine
15 oz. can black beans, rinsed and drained
1 large orange bell pepper, seeded and chopped
1 pint cherry tomatoes, chopped
1/2 english cucumber, chopped
2 cups corn
1/2 red onion, chopped
rainbow2Cilantro-Avocado Dressing (V)(GF)
the dressing ingredients:
1 cup loosely packed cilantro, stems removed and roughly chopped
1 avocado, smashed
2 Tbsp. fresh lime juice (about 1/2 lime), more to taste
1 to 2 garlic cloves
1/4 cup avocado oil (or olive oil)
1 1/2 tsp. white wine vinegar1 tsp. agave nectar
1/8 tsp. salt

the method:

  1. Make the dressing: puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary.
  2. Finely chop romaine, bell pepper, tomatoes and onion.
  3. Place all ingredients in a large bowl and stir to combine.
  4. Toss with desired dressing and serve.

 

My February Yoga Playlist

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erynandme
This gem was taken during my prenatal/postnatal yoga training. Who is that other chick? That’s Eryn and she is badass.

On a different note, it is a goal of mine to post at least one yoga playlist a month this year. I don’t know about you, but music is a huge part of my practice. I have noticed myself taking notes in the car, in the shower, while cooking or wherever I am listening to Spotify – and compiling lists of songs that make me want to be a dance during my practice. I will even admit to stealing some songs that I heard on other yoga playlists (so thanks in advance, Kandi). 🙂

There is something about getting in the groove that makes you feel a little bit more invincible in your practice than you usually do. I may even get up enough courage to do a handstand without a spotter at some point – but not quite yet. Someday!

So here it is, your February Yoga Playlist that will hopefully inspire you to take your practice to the next level:

Edamame Pesto (V) (GF)

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edamame pestoProtein packed pesto with a punch? Yes, please! I am absolutely obsessed with pesto and I have a penchant for downing edamame more than  the average folk.

This type of pesto is a little thicker than traditional pesto and is perfect as a sauce, dip or sandwich spread. I am sure there are more uses for it – get creative! Here is the recipe:

the ingredients:

  • 14 oz package of frozen shelled edamame, thawed
  • 1 cup basil leaves, packed (more to taste)
  • 2 T fresh lemon juice
  • 1 clove garlic
  • 1/4 cup water
  • 2 T nutritional yeast (optional, but recommended for that cheesy flavor)
  • 1 t – 1 T extra virgin olive oil
  • 1/2 t salt
  • oregano, cilantro or any other spices you desire :)

the method:

Put the liquid in the food processor first and then add the other ingredients, blending until smooth. Serve over pasta, pizza, or any other dish you want!

Cucumber Lemon Water

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cucumber lemon waterLet’s be honest. Mondays can be frantic and downright terrible. I’m only being negative because I wish I was outside in this beautiful Arizona weather right instead of being stuck in a cubicle. I don’t think anything can compete with Arizona fall weather. Anywho, even though it’s cooling down out there, it’s still important to stay hydrated!

I have been sipping on water infused with cucumbers and lemon slices – super refreshing! 🙂

All you need is a mason jar, some cucumbers, lemons and well… water. Super simple!