Float

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Hi everyone!
Just before I started writing today’s post I was practicing my handstands. My handstand practice has evolved so much. It started as something so rigid, scary and awkward…but, I have watched myself physically and mentally move past the ledge of fear, loosen up the reins, let go and begin to float. And floating is how I wish to feel at all times. When I’m floating through life, there is no pressure, emptiness, or stagnant energy… only lightness that I radiate from the inside out. It is my natural state. Floating has scared me for a long time; maybe, because I thought that once I got up into the air I would continue to float away and away until gone or that I would just fall to the earth and crumble into pieces that could not be put back together. I have been able to practice this trust in the Universe quite a bit during this transition in my life with a long term relationship ending and detaching from two dogs that I loved oh, so much. And, even though it has been scary to let go, make decisions to move forward through sticky emotions and let others love me through it…I have done it. I respect the Universe’s decision to clear the space away for something new to settle in my life. I move through this and I give myself the permission to float.

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I have felt kind of cheesy this past week, so, I have two recipes today that are incredibly cheesy for you. Both gluten free, both vegan and both tasty as hell.

Cashew Mac & Cheese

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You will need:
1 box of gluten free noodles
1 cup cashews
1 tablespoon earth balance butter (or more if you prefer)
Water, for consistency (I think I used 1/4-1/2 cup)
Lemon juice from 1 lemon
A few splashes of almond milk
3-4 tablespoons of nutritional yeast
Salt, to taste
Cayenne pepper, to taste (I did a few sprinkles)
Rosemary or thyme, to taste

To prepare:
Boil your noodles as directed. While noodles are boiling you can prepare the cheese sauce. Begin by blending the ingredients one by one in a food processor. Add the cashews first with the lemon juice and a little water. Then add the nutritional yeast, earth balance butter and the spices. To level out the consistency, add water slowly, along with the splash of almond milk tossed in there. It should turn out to be a creamy mixture that will massage nicely into the noodles when finished. Taste tests are welcome! When the noodles are finished, gently mix together the cheese sauce and noodles. Serve it up and enjoy!

Next recipe is so simple and brigs me right back to childhood. I had been craving a grilled cheese and decided it was time to make a vegan and gluten free version.

Grilled Cheeze

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You will need:
Gluten free bread of your choice (I use DeLand Bakery)
2 slices of vegan cheese (I use Daiya’s cheddar cheese slices)
Vegan butter (I use Earth Balance)

To Prepare:
Butter the outside slices of the bread. Place one slice, buttered side down, in a small pan. Add your cheese slices and then add the second piece of bread, buttered side facing out. Start to brown the outside of the one side on a medium heat and then flip over the sammy to brown the other side. The cheese should melt as well. When both sides are browned, remove from heat, cut the grilled cheese in half, serve and enjoy!

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Light & Love,
Amanda

Ups & Downs & Upside-downs

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Hi everyone!
I will start off by saying that this week has been a little all over the place. It has gone up and down and upside-down more than once, and I am still belted in this roller coaster car, while occasionally putting my hands up in the air and letting out a huge scream! I must look at it in this light because when I can make stories out of my life, especially the sensitive and uncomfortable moments, then I can relax and move into acceptance about them, and ultimately, teach others to do the same.
My life has been full of miracles and miracles in disguise. Or, in other words, blessings and blessings in disguise. The miracles in disguise are tricky, though. Their disguises are so genius that I have a hard time identifying them as miracles because I am feeling feelings that really freak me out. And when I feel feelings that do this, I automatically want out and I react. I will give myself credit, I am much much better than I used to be at pausing when the uncomfortablilty arises because of the awareness and space that I have created, but, some feelings can feel really gross and my first thought is “get out!” when they show up. The thing is, when I get out or react too quickly, I miss what is really happening. Usually, I am so focused on the one star in the sky, that I miss all the others that are shining all around it, you know? There is something much bigger than me orchestrating things here and there is a natural order to things that is quite beautiful.
I have talked about my black present analogy before and I will again because I have been speaking about to to people all week and it rings true for me right now more than ever. The Universe gives me these gifts in life… Just like the miracles and the miracles in disguise… I will receive these gifts wrapped in all different packaging; some gifts come to me sprinkled with glitter, some are in bags with colorful tissue paper exploding out of them, some are bedazzled with ribbons and bows… I love those gifts! Bring em on! Then, some gifts come to me in black wrapping paper…with scorpions and snakes slithering all over and the most uninviting aura surrounding them …those I am quick to toss to the side. Who wants to see what’s inside of that package, right? Yeah, but if I pause with that black package, sit with it for a moment and wait for the scorpions and snakes to crawl away and the aura to settle, then I can slowly start to unwrap the black wrapping to see what’s inside. When I do this, I always find a beautiful lesson of love.
So, right now, in my life, I am sitting with my “black package.” It was delivered to me over the weekend, and I quickly discarded it as fast as I could. I felt the package calling me back, though… So, I went to my recycling bin (ha!), and grabbed the package back up. Are ya still with me here? 🙂 …The snakes and scorpions have crawled away, thankfully, and it is not as intimidating; there is even a sense of peace about the black package and my energy. I have begun to peel off the black paper, slowly, one piece at a time, because that is all I can handle, but I feel so loved and supported through it all by the Universe and Spirit. It is a beautiful process and I never thought I would I could admit that. I am anxious, but excited to see what kind of miracle lives inside.

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This week’s recipes are incredibly simple and deliscious! They are both vegan and gluten free spreads for toast, bagel or English muffin. I think they make great snacks, desserts or breakfast treat.

Peach Butter
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You will need:
2 peaches

To prepare:
Peel the peaches and then cut up the pea he into pieces. Place the pieces into a food processor and blend until smooth. Then add the peach yumminess into a pot and heat on medium until it starts to boil. Turn the heat down and simmer, stirring occasionally for a couple minutes. The peaches will thicken. Spread on some toast and sprinkle with cinnamon and viola!

The next toast spread is…

Carrot Butter
You will need:
1 cup steamed carrots
2 tablespoons almond butter
1 teaspoon maple syrup
1/4 teaspoon salt

To prepare:
Steam the cup of carrots until soft. Add the carrots to food processor and purée. You could also mash the carrots in a bowl with a fork. Then add the other ingredients and mix together. Then, spread on some toast or whatever you prefer and maybe sprinkle some hemp seeds on top. Enjoy!

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Light & Love,
Amanda

Body Talk & Chocolate-Mint Bliss Bites

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Hi everyone!

Happy Valentine’s Day/Week to you all! I love and honor you and I hope you are doing the same for yourself!
Four years ago, I started making this little holiday a day to celebrate the love for myself. Every day, I focus on loving myself, but this day, four years ago, I stopped smoking cigarettes and I remember telling myself that I was doing it for the love of myself! I was so proud (and I still am)! Each year, I try to do something extra groovy for myself like take a yoga class in a new studio, get a pedicure, go on a date with my hunie, add something healthy into my life, make something extra yummy to share or take my pups somewhere they’ve never been before.This week, I seem to be applying to Graduate school for the love of myself! Weeee! What will you do to show the love?
Another way I show the love for myself daily, is by taking care of my body and maintaining a positive inner dialogue. This leads me into a conversation about the body. I used to be so wrapped up in what people thought about me based on my body and appearance. I was so consumed with these thoughts that they did nothing but paralyze me and cause pain. No matter what I did, I wasn’t good enough and someone was always better than me. I beat myself up with my thoughts because I was stuck in the fear-based ego-state-of-mind and I put my body through the worst things because of it. I would not eat all day long, exercise on top of it, and then eat too much at night. I would over exercise and if I missed a day, I would beat myself up even more. If I did not feel skinny enough or pretty enough, I would not let myself go out in public. I would eat unhealthy things to cope with the feelings and thoughts that were constantly running through my head. I was so self-absorbed and full of fear that I could not truly enjoy the beautiful life that was happening before my eyes. Thankfully, I hit a bottom.
My first step was to recognize and admit that my unhappiness with my body was directly connected to my unloving thoughts about it. I recognized that I was not going to get anywhere healthy if I kept talking to myself in such an awful manner. So, I cut the crap, forgave myself and became my biggest fan. On days that I didn’t like my thighs, I picked out a part that of myself that I did like and I focused on that… All day long, if I had to. Most importantly, I realized that I am not a body; I am a beautiful soul that shines bright, comes from a natural state of love, is granted all the happiness I could possible wish for and any thoughts that do not stem from love are not real. This body is a vessel for me to navigate through this world that I am in.
My second step was to change my internal dialogue by inviting Spirit/God/the Universe in to support me and my thoughts. It was clear that I needed help with this because I had tried and failed too many times on my own. For every unsupportive or unloving thought that popped into my head, I would notice it and invite Spirit in to help reinterpret the conversation or clear away the thoughts. By clearing away the thoughts, I began to create space for love and a groovy new internal dialogue began to manifest itself.
Step three, I started to implement new healthy habits by making little commitments. Thoughts and behaviors go hand-in-hand. When I am thinking in an undeserving way, then I am most likely going to have behaviors that go along with it. Where thoughts go, energy goes. When I had a self-destructive mindset, my behaviors followed suit; I would either deprive myself of food at meal times, overwork my body or fill my body with foods that were not the healthiest choices. Once I became a witness to those negative thoughts, called them out and invited Spirit in, I could then add the healthy behaviors in my life. I started doing things to let my inner glow shine bright! Not only that, I attracted healthy things, as well; Yoga came into my life, healthy people came into my life, I evolved into a vegan and gluten free eater, I knocked off the unsupportive eating habits and behaviors (like smoking!), I started teaching and sharing health tips with others…It was magical and magnetic, and it continues to be! And, whatever weight that I was trying to lose or look I was trying to achieve started to appear. I find that when I align myself spiritually, the weight drops off and everything falls into place. Most of the time in life, I find that all I need to do is forgive myself, shift my thinking into a more loving space and stay connected to the Universe because it always has my back.

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So, along with loving yourself, incorporating healthy behaviors to shine bright and treating yourself during this week of Valentine’s Day, I have a treat for you!

Vegan and gluten free…

Chocolate Mint Bliss Bites

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You will need:
-1 cup of pecans
-1/4 to 1/2 cup of shredded coconut
-2 teaspoons of flax seed
-1/4 cup maple syrup
-1 teaspoon (maybe a little more) peppermint oil
-4-5 medjool dates, pitted (but you can get away without them)
-about 1/2 package of vegan chocolate chips

To prepare:
In a food processor or high speed blender, blend the pecans, first. Then add flax, coconut, peppermint, maple syrup, and dates (optional) and blend together completely. Line a plate with parchment paper. Make balls out of your pecan mixture and press them down a little to flatten like a cookie. Place in the fridge to stiffen up while the chocolate is melted. In a pan, slowly head up a half of a package of chocolate chips. If you turn the temp up any higher, you will burn them. Stir the ch chips whole they melt. When chocolate is almost completely melted, take out the cookies in the fridge and begin to frost them with the chocolate. I found it easiest to dip the one side of the cookie in chocolate, set it on the parchment paper plate chocolate-side down, and the spread frosting on the rest of the cookie with a knife/spoon. The idea is to get the whole cookie covered in chocolate… So, however creative you can get! Then, when all the cookies are lathered in chocolate, stick the plate back in the fridge to let the chocolate harden completely, 30 minutes or so. Then, transfer cookies to a container to store in. Share and enjoy!
Love & Light,
Amanda

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Time limiting thoughts and time saving meals

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Hi everyone! Happy February!
I love this quote from A Course in Miracles. I use it when I have thoughts that are bringing me fear and discomfort. It’s a permission slip for letting myself off the hook. And, I give you permission to use it, too, and often!
Today, I am going to talk about time; creating time, in particular. Lately, I have had several of my friends come to me and ask how I find the time to incorporate a meditation practice into my busy life. As I have mentioned before, I am a full-time student, in the middle of an internship, preparing to graduate in May, I work a job on top of that, I have two crazy lab pups, who might as well be human children, a fantastic Yoga practice (that I also teach now), a loving boyfriend, a home to take care of, a vegan diet to prepare for each day, my Soul Feather meet up group, my Soul Feather blog, a miraculous meditation practice and playtime in between all that. Phew! Yes, it is a quite the balancing act! And I know I am not performing solo in this show, so, if ya feel me, keep reading. 🙂
When I first started meditating, it began very slow and I would do it every once and a while. Actually, the first time I ever sat still long enough to meditate, I was petrified and I cried my eyes out. It was an embarrassing-weird-uncomfortable-funky-scary situation and I remember feeling like “This is not for me…I am doomed…I am broken.” However, meditation always seemed to call me back. Weeks went by after that first time and I found myself asking a friend to sit with me be my meditatation coach. I asked her for all the details. We sat on her dock in the intercoastal and meditated, and I am forever grateful to her. I had put this tremendous amount of pressure on myself for it to be perfect…only to discover later that there is no perfect way to meditate. For me, it started with letting that idea of being perfect go and learning how to just stop, even if it was only for a quick moment, to notice that moment, along with the thoughts wrapped up in it, letting go and shifting it all to my breath and into a space of love. Less and less time started to show up between the times I would practice. Sometimes, I would hit up my meditation space two times in one day. I started to fall more in love with it…to the point where I said to myself, “I’m going to do this everyday.” However, there was one thing that stopped me from an everyday practice; my thoughts. My ego had stepped in and made me think thoughts like, “I can’t commit to everyday… I don’t have enough time.” And that was my block for a while. As long as I kept thinking that I didn’t have time to meditate, that is what kept showing up for me. So, I changed my thinking about the time I had available for meditation and magically, I started to create an everyday practice. I googled and you tubed meditations daily from spiritual guides and gurus that I followed, I learned different breathing techniques to incorporate, I burned groovy incense and invested in some beautiful crystals and stones to share energy with and I started sharing these meditations and what brings me love with others at my Soul Feather meet up groups. I meditate every morning. Sometimes, it is longer than others, depending on what shows up. Then, there are moments throughout my day where I take a few minutes to reconnect with my breath, myself and the Universe. Sometimes, actually, most times, those minutes I take during the day to stop take place in my car; running from my internship to my job… in the Starbuck’s parking lot. Then, at night, I take time before I go to sleep to reconnect. So, from simply shifting my thoughts from “I don’t have enough time” to “I have just enough time” or “the Universe supports me in all that I do,” the time to meditate shows up for me. In the end, I have more energy to take on my full life, more love to spread to others and a space of inner peace that keeps growing each time I hit my meditation mat.

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Another place where I can be in the moment and connect with myself is when I create food and share it.

Today’s recipe are a couple simple recipes that can be used as sides, a snack, or if you make enough, the main meal.

The first treat I have is favorite snack and a staple for my diet…
I give you Avocado Toast:

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You will need:
-gluten free/vegan toast
-1/2 an avocado
-olive oil, to taste
-salt, to taste
-any extras (sprouts, kale, arugula, tomato…)

To prepare:
Toast the bread in a toaster. Cut the avo in half. Scoop it out with a spoon; if you like nice slices, slice the avo with a knife before scooping it out. Put the avo on the toasted bread. Sprinkle a little salt and drizzle on the olive oil. Add other toppings of your choice if you wish. Yumm! I love avocado toast. It is so simple and perfect to eat for breakfast, lunch, dinner, as a side or a snack.

The next recipe is inspired by my girl at http://www.celineeatsavocados.com.

Roasted Potatoes with Parsley & Avo

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You will need:
Mini potatoes (I like the purple and red potatoe mixture)
Parsley
Avocado
Olive oil
Salt
Pepper
Paprika

To prepare:
Preheat oven to 450 degrees. Mix together some olive oil, salt, pepper, and a little paprika in a medium to large sized bowl. Wash the potatoes and cut them in halves. If you only have regular sized potatoes, then cube them up. Then throw the cut up potatoes in the olive oil mixture. Make sure all the potatoes are covered with mixture. Then, put the potatoes on a baking sheet lines with foil and stick in the oven for 25 mins. At the end of the 25 minutes, turn on the broil to make it them crispy and gold brown. After the potatoes are done in the oven, let them cool and transfer into a bowl. Add the fresh chopped up parsley and some avocado slices and serve it up! I also added some quinoa in there for some extra fluff!
These potatoes can be made with any olive oil and spices that you’d like. I also made some with rosemary, olive oil, salt and pepper for the Super Bowl last weekend and they were delish!

Roasted Potatoes with Rosemary and Olive Oil

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Eat, share, enjoy!

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Light & Love,
Amanda

Allowing my path to unfold

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Hey, everybody!
I have been on this journey, this cobblestone path, this roller coaster, this yellow brick road of life and I notice that it is far from the straight and narrow that my mind plans it out to be. It happens in more of a zig-zaggity, Alice in Wonderland, pendulum swinging kind of fashion. When I peer back at my walk through life, thus far, I am filled with love, gratitude and happiness. When I look ahead, in this moment, my ego makes me feel like a deer in the headlights and down the rabbit hole I go. I want to know right now what my future holds… But, then again, like unwrapping a birthday present, the suspense is a beautiful thing. The gift wrapping is the outside lining of the treasure that leads to what’s inside;beneath the bows and the glitter, or the cardboard box. Layer by layer I’m peeling off the wrapping paper of my life. It is beautiful that I am even able to look at this right now in this light… clearly the Universe has my hand and is speaking through me as I write each word and miracles are happening. I say this because 24 hours ago my ego had me in an insane choke-hold-head-lock kind of thing. My eyes were watering and my heart was trying to beat through the fear-stricken thoughts that just kept coming. Life will seem as if it’s soaring and then it’ll stop… But usually because my ego steps in and feeds me some thoughts that I allow to rattle my soul. I am in a place right now where life is indeed soaring, but I am also left very confused about my schooling, my relationship, my future career and what it should all look like. I’m trying to force images that won’t quite fit together, it feels a little funky and my ego is all over that; judging it as “bad” or “wrong,” which shifts me out of love and into the circle of fear. So, my solution… Do nothing. I have stopped trying to think my way out of this because it feels forceful and that tells me it is not coming from love. Not to mention, I exert too much energy when I have little outbursts of anger from trying to control my future, or anything of that matter. Yogi Bhajan said, “One emotional outburst of anger consumes the energy you would need for seven hours of hard work.”
I am surrendering to the unknown and turning my trust and faith volume knobs UP! Because, this is where the love is for me. This is where my ego cannot interfere. This is where the light comes in and my soul feels light and easy. This is my natural state. I accept that there is a much greater plan of the highest good than my wonderful, perfect, little brain can muster up in this moment. I will hit up my meditation practice, bathe in the experience, let the Universe do her thing and share it with others. Miracle!

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And yes, your recipe is here! Today, I share with you two different salad recipes.

First, I give you a gluten free and plant based Caesar Salad:

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You will need:
Romaine, kale, or any other lettuce you love
Macademia nuts
Broccoli

Dressing:
Tahini
Fresh lemon juice
Salt
Pepper
Nutritional yeast
Thyme (optional)
Ginger root spice (optional)

To prepare:
So, I whipped up my own dressing and I couldn’t tell you how much of each thing I used, but it was a little if each because I didn’t need much to make a dressing. Feel me? So, to assemble the salad, I tore up some pieces of kale and romaine and tossed it in a bowl. Then, I added broccoli pieces on top to green it up even more. Grind up some macademia nuts in a food processor until they are in fine little pieces; this will serve as your parmesean “cheese.” Sprinkle that on top of the greenery. Then, for the dressing, mix it all up in a little bowl and drizzle on your salad. Enjoy!

Next, I give you a gluten free and vegan Taco Recipe, but I made a Taco Salad out of it… Either of them are mad tasty!

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You will need:
For the taco “meat”
Tempeh
1-2 cloves of garlic, minced
1-2 tablespoons olive oil
Salt & pepper, to taste
Chili powder, to taste
A couple drops of liquid smoke (optional)
1-2 tablespoons tamari
1/4 cup water

To prepare:
Heat up the olive oil in a pan. Add the minced garlic. On a plate or flat surface, pull apart or chop up the tempeh in whatever fashion you like. Add the other ingredients, salt, pepper, tamari, liquid smoke, chili powder and water, together to create the taco marinade. Add the crumbled tempeh to the pan and cook in the marinade maybe 5-10 mins on low, just to heat it up and let marinade soak in. Taste tests are welcome here!

Sour Cream
Macademia nuts
Fresh lemon juice from one lemon
Salt
A little water to help with consistency

To prepare sour cream

Add ingredients into food processor and blend until creamy. Then put liquid into a little zip lock baggy, snip off the end so the cream gathers and squirts out like sour cream would. Don’t snip until you are ready to squirt on top of salad!

You will also need:
Vegan cheese (I used daiya cheese)
Tomatoes
Tortilla chips to crumble in salad if you aren’t making tacos (I like the Way Better sprouted tortilla chips)
Avocado
& any other yummy taco toppings that you desire

Then, you assemble your salad or tacos in whatever delicious and colorful order you choose! Enjoy!

Just to let you in on my little secret…My right hand man behind the scenes is this guy, Leo boy, tearin’ it up in the kitch! 🙂

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Love & Light,
Amanda

Light up the ego

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Hello to you all!
I just adore this quote by Louise Hay. I know that have mentioned her in previous posts; she just has this way of delivering the most liberating information in her books. This quote being one from her book, You Can Heal Your Life.
This quote is the truth, too. When I am stuck or upset about something, I am usually looking at the situation from a victim point of view; or an ego point of view. My ego will separate me from whatever it is that I am upset at and blame it on that, which in turn, does nothing but give all my energy and power away to that person, place, thing or situation that I am in shambles about. When things upset me, I am operating from the ego and in the space of fear. I began A Course in Miracles on January 1, 2014, and I have learned that when I am in fear, it is the ego talking to me, it is a projection of my past and it is not real. In all my life situations I am either coming from a space of love or fear; fear is not real and love is all truth; fear is dark and love is light.
So, here is my solution and my practice when my ego flares up and I seem to be upset; when I am perceiving something from the ego lense, and I feel tense in my body and upset in my mind, it is directly because of my ego-driven thoughts. With practice, I am becoming more aware each day about which thoughts are puppeteered by the ego and which are escorted by love. To release my ego and soften my thinking, I first notice my ego-driven thoughts. In other words, I light up my ego. Once I notice what is happening in my thoughts by lighting up my ego, I can forgive it and move on from the illusion that it created. To forgive also means to overlook something, stop blame, or let go of. When I forgive my ego, it cannot keep me in the victim role head-lock or in the arena of fear any longer; I can move from the constricted space of upset to a much more expansive place of love. When I shine the light of truth on my thoughts, I can own what is happening, stay present and bathe in the love.

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Another way that I stay in the love boat is by creating, tasting and sharing this next recipe with you!Mmmmmmmm! 😉

Gluten free/ and vegan…

BLT (really, BLTA, for the avocado)

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You will need:
2 slices of gluten free bread, or bread of your choice (I use Food For Life’s Rice & Almond)
1/2 avocado
1/2 small tomato
Veganaise, to taste
A little bit of kale, or any other leafy green
Tempeh (for the bacon)

The tempeh bacon recipe was inspired from http://www.chezbettay.com/pages/basics1/basics_How_to_Make_Vegan_Bacon.html

For the tempeh bacon marinade you will need:
1 tablespoon of olive oil or coconut oil
1/8 cup + 1 tablespoon of maple syrup
1/4 cup applecider vinegar
3/4 teaspoon ground cumin
1/8 cup tamari
1 teaspoon of liquid smoke
1 teaspoon of black pepper
Sprinkle of cayenne pepper

To prepare tempeh bacon:
Mix together all the ingredients for the tempeh bacon marinade in a pan and start to heat it up. Take the tempeh out of its packaging and cut it so it is in strips… Like bacon would be. Then set each piece in the marinade, cover pan with a kid, and let it summer for 5 minutes. Then, flip each piece of tempeh and cover for another 5 minutes. Viola! Tempeh Bacon!

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I was shocked by how extremely tasty these guys were, despite the weirdest combination ever of ingredients! I could have eaten all the B without the LTA!

For the rest of the sammy, toast the bread in the toaster, if you like that kinda thing. To assemble, lay bread flat on a plate. Add the bacon to a slice of bread, first, that will be the bottom of the sandwich. For the top, gather up a little veganaise and spread it. Then, add the tomato, avocado, and lastly, the kale all piled up on top of the bacon, and close it up with the veganaised slice of bread. So good! I served it with green beans. And, I had left over tempeh bacon, you should, too, to make another BLTA for dinner the next night! Yes!

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Enjoy! Share with others! Stay in the love!

Love & Light,
Amanda

Step into the light of your purpose & have a cupcake

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Helloooo!
Things have been moving around pretty quickly these days in my little life. I am just so tickled that I don’t even know where to begin! I notice little shifts start to happen when I have more fun, listen to my inner goddess, converse and listen to feedback from the Universe and take action. And in the last month or so, much bigger shifts have been rolling in. I have no idea what I am doing and I am trying to remain in this space of not judging what is happening, but just noticing it, enjoying it and loving it all as it manifests! The moment I stopped listening to my ego’s thoughts of fears and I started saying “yes” to what showed up… Miracles started to rapidly occur!

Here are the facts:
-I made the radical decision to go plant-based/vegan with my eating on October 22, 2012.
-I decided I needed to get creative with what I was eating because 6 months into the vegan eating plan I was bored with avocado sandwiches… Although they are quite delicious! So, I hopped online and searched for recipes… Which turned into me sharing these recipes I found off other fabulous blogs, tweaking them to my own flavor or coming up with my own meals and treats to eat. I became an artist with my food creations and I started sharing about it through the popular social medias sites, like Facebook and Instagram.
-I made the decision to create a blog, Eat.Sweat.Play.,because Facebook and Instagram just couldn’t hold all the fabulous information that I needed to share with others…Plus, I felt like giving back and putting vegan recipes out there to the new (and the already established) vegan eaters of the world who were struggling with creativity in preparing food, just like I did in the beginning. Also, I was good at writing and I loved it! Blog was activated on July 6, 2013.
-September 2013, a friend and employer from Lululemon asked me to pose not only in their yoga clothes, BUT also, with a plate of one of my yummy plant based creations in a little photo shoot for their product notification email! They came out to my home, shot some pics and it was another experience of fun and love!
-October 2013, I became a Kid’s Yoga Teacher, got licensed, immediately, and now I have my own little business, Kidding Around Yoga with Amanda. What? I’m now a business owner! What the heck!? Pinch me! The skies opened and the opportunity just dropped into my lap. My role in it all; : I said “yes” and I showed up. At the training I connected with myself, created relationships with some fabulous people, learned how to teach meditation and yoga to kids, had an absolute blast doing it, and fell in love with the entire experience… Even the scary parts! You can check out Kidding Around Yoga with Amanda here:
https://www.facebook.com/Kiddingaroundyogawithamanda
-November 2013, taught my first kid’s yoga class. It felt amazing and I fell in love, yet again!
-End of November 2013, another women’s atheltic clothing store, Lolë in Palm Beach, which is based out of Montreal in Canada, got in touch with me to see if I wanted to do Yoga in the window for them to not only help promote their store, but my kid’s Yoga, as well. For the whole month of December, I said “yes” to showing up every Monday for an hour to do some groovy poses in their beautiful space in some of their beautiful and very functional clothes! I am now friends with the employees, I love their clothes, I love their message they promote to “Live Out Loud Everyday,” and incredible opportunities have stemmed from just saying “yes”to them and showing up! Check out the Lolë sites to learn more about this awesome company! https://www.facebook.com/pages/Lol%C3%AB-Palm-Beach/681454825206886

http://www.lolewomen.com

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-December: Soul Feather is born! I started having little nudges from the Universe to spread my authentic truths and inspirational messages in a bigger way in conjunction with my blog. I was having some blocks with just going out and randomly speaking, so, I decided to create a little meet up group and name it Soul Feather. I created a Facebook page, first, https://www.facebook.com/pages/Soul-Feather/682830458415615 where I could post light and inspiring quotes and messages, along with the Soul Feather meet up dates and relevant information. Again, I said “yes” to what my inner voice was telling me, created the group, set up the event with a date and everything else fell into place… Lolë Palm Beach said that they wanted to be my location for the Soul Feather meet up. Aveda graciously supplied the event with a complimentary tea that was deeelicious and Aveda said that they want to help me promote Eat.Sweat.Play. https://www.facebook.com/AvedaCHSS

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-January 5, 2014: Soul Feather’s first meet up! Again, no idea what I was doing (I still don’t!) but I just said “yes,” trusted my inner goddess, knew that I was supported by the Universe and I showed up! People came! We had Aveda tea and kale chips I made and brought to share; comfortable and simple. I opened the group with a friendly little intro about myself and how I was drawn to create Soul Feather, everyone engaged in a conversation of what attracted them to Soul Feather, having an opportunity to share their truth, and then I introduced a simple, but, beautiful little meditation with some helpful tips before diving into it. My favorite part: seeing everyone all zenned out after the meditation was over and feeling the energy radiating throughout the room. In love, yet again! There was even a puppy in the room that felt the stellar vibes…he ended up on his back and completely chilled out. I cannot wait until Soul Feather’s next meet up on January 19th! Weeeee!

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So, I just keep saying “yes” to the things that make my heart sing, I show up, trust that the Universe is supporting me completely, and stay on the love zone as much as I can, which takes place in my thoughts! I do move away from that space, though, more than once a day, I’m sure… But I’m not there for too long and to help move myself out of it I just watch my thoughts about myself, what’s happening inside of me and I flood my thoughts with positive affirmations. I cannot wait to see what is next!

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Now, I know you are just dying for the cupcake part of this post, right? Good, because, trust me, it’s worth it! This little baby is deliciously toothsome and I hope you devour and enjoy it as much as I did!

Gluten free and vegan…

Banana Cupcake with Peanut Butter Frosting

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You will need:
Cupcake
2 bananas (ripe, preferably)
1 1/4 cup gluten free flour (I used Bob’s Red Mill)
3/4 cup sugar
1/3 cup vegan butter (Earth Balance)
1 1/2 teaspoon vanilla extract
2 flax eggs (2 tbs ground flax seed + 6 tbs water)
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Frosting
1 1/2 cups powdered sugar
1/2 cup creamy peanut butter
1 8 oz. package of vegan sour cream
1/2 cup vegan butter (Earth Balance)

Cupcake tin & cupcake wrappers

To Prepare:
Preheat oven to 350 degrees. Prepare your flax egg by whisking together the flax seed and egg in a little bowl to let it gel up. Peel the bananas and mash up with a fork in a bowl. Then add all the other ingredients including the flax seed after it has time to gel up. Mix with beaters or a mixer until all ingredients are nicely mixed together. Then put a couple tablespoonfuls of th batter in each cupcake wrapper in the tin. Put in the oven to bake for about 20 minutes. While the cupcakes are baking, mix up the frosting by mixing up all the frosting ingredients in a bowl and then placing in fridge to stiffen up a little before frosting. Licking the excess frosting from beaters is always open in my kitchen… And trust me, you will want to lick this frosting off! Mmmmm!
Once your cupcakes are done, let th cool a little before frosting. Then store the finished cupcakes in fridge before serving. Enjoy!

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Love & Light,
Amanda

2014, let’s have some fun!

Happy New Year’s Eve to you all! I hope you all have some groovy plans tonight to welcome the new year, whether that is going out dancing, reading a book, watching the ball drop in Times Square, building a snow man with your kids, cleansing yourself in the ocean, eating yummy food or painting your toe nails! This is my last post of 2013! How incredibly weird and fun is that to say!? I’m certainly looking forward to 2014 and all the magic that it will be bringing!
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My resolution for the new year will be to have fun, spread light and raise my vibration even more than I have been! And by doing any one of these things, I am doing them all! I can’t spread light without having fun or raising my vibration, nor can I have fun, without raising my vibration and spreading light, and, well, you get my point here… It is a fantastic and efficient resolution and I am incredibly pumped! As Gabrielle Bernstein, author of Spirit Junkie, puts it “Measure your success by how much fun you’re having.” I plan to do just that, this year. I have even told friends of mine that when I catch myself not having fun to remind me! It is so much better when you have others supporting you and cheering you on! So, when I am resentful at someone, full of fear, nervous or worrying about something out of my control, I will ask myself, “Is this fun for you right now?” or I’m sure the Universe will remind me, and the plan is to then shift my energy back into the fun zone! This will be a year of movement, flow, love, wellness, connection, happiness, fun, honoring myself and completely stepping into my calling. I am ready baby! I am ready to get jiggy wit it all! I am willing to say “yes” more and forgive often! And I love the idea of miracles unfolding, being completely immersed in the moment, falling in love, not knowing what’s coming next and knowing that I am entirely supported by the Universe!

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Along with raising my vibration, spreading light and having fun comes creating healthy food and sharing it with the world! I love the food I put in my body and I love sharing it with you!

Today, I have two recipes for you. They are both gluten free, plant based and bound to get your glow on!

Spaghetti Squash with Green Lentils

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You will need:
1 spaghetti squash
1 cup green lentils
Olive oil
Thyme, to taste
Salt & pepper, to taste
Fresh basil, to taste (optional)

To Prepare:
Preheat the oven to 375 degrees. Wash, dry and slice you spaghetti squash in half, long ways. Scoop out the seeds with a spoon and set aside, maybe to roast later on for fun. Brush on a little olive oil to the inside of each squash half. Then season with salt and pepper to your liking. Place each half on a baking sheet lined with parchment paper face down. Bake for 30-40 minutes, I’d say, and the squash is finished when a fork can easily pierce through the squash. While your squash is roasting, prepare your lentils by adding a 2 cups of water to 1 cup of lentils in a pot. Bring to a boil and then cover and let simmer for about 20 minutes. When the squash is finished roasting, make your spaghetti by dragging a fork along the inside of the squash. Little spaghetti-like strands will just form…pretty fantastic if you ask me. Scrape as much as you’d like from each squash half and put into a bowl or you can save the squash skin and use it as your bowl! Fun! Then mix in your lentils, sprinkle in some thyme and basil, and add some more salt and pepper to the taste that you prefer. Enjoy!

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My next yummy is for your sweet tooth when the ball drops at midnight!

Avocado-Cacao Mousse Bites

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You will need:
For the crust
1 cup walnuts
1/2 cup pecans
1 cup medjool dates, pitted
1/2 cup unsweetened, shredded coconut
1 teaspoon vanilla extract
Sprinkle of salt
For the mousse
1 banana
1 avocado
2 tablespoons cacao
1/2 teaspoon vanilla
1 teaspoon cinnamon
1 tablespoon almond butter
1 tablespoon maple syrup

To prepare:
Prepare your crust by adding all the ingredients into a food processor and blending together. Then, in what ever dish or cupcake tin you would like to store your bites in, form a crust in that. I used all different kinds of containers; cupcake tins, mini cupcake tins and one little glass dish. I just pressed the crusts down into each of them and put in the fridge while you prepare the mousse.
For the mousse, blend all the ingredients in the food processor until the texture looks like mousse or similar to pudding. Then pull out your crust(s) from the fridge and place spoonfuls of mousse onto your crust(s). Feel free to lick the left over mousse that gets stuck on the sides of the food processor! I did! Yum! Then top off with some shelled hemp seeds, coconut, cinnamon or maybe some fruit. I put mine in the freezer for a bit to let them stiffen up a little more before serving. They are just dreamy! Enjoy!

Enjoy your night tonight and Happy New Year 2014 to you all!
Love & Light,
Amanda

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Falling in Love

Falling in Love

Happy Friday the 13th, my friends! I was thinking about the idea of falling in love today. Actually, I think about this just about everyday, I’m sure, but today, it was a little different. When I take a step back … Continue reading

Have a cookie!

Hello! Happy Monday and welcome to December, one of the fastest moving months! Woo! It seems as though Decemeber always seems to creep into November with the Christmas excitement around the corner; Christmas music playing on the radio stations, twinkling lights throughout the neighborhoods, and red and green filling up the shopping centers! After the Thanksgiving holiday passed, I couldn’t help myself…I went into our attic and pulled out the few Christmas decorations we have and decorated our home. It brings a whole new energy to the place and I completely dig it! We can’t get a tree this year because we have two adorable pups that are still under one year old and it would be tragic if they decided to eat a Christmas tree with ornaments for a late night snack, ha! So, we have a little tree up where they can’t reach that will due.
My favorite thing I like about this holiday is the inner child in me that it brings out to play. From holiday cookies to, snow angels, to gingerbread houses, to Christmas lights, to stocking stuffers, to flying reindeer, to the grinch that stole Christmas, to snowballs, to sledding, to family members overload, to yummy food, to the star on top of the tree, to ice skating…. I could go on forever!
My hope for you is to find your inner child throughout this holiday season and bring him or her out to play! Show up fully & get goofy! Some of my happiest memories come from the winter and the holidays!
Every Christmas holiday growing up my mom would create dozens of different kinds of cookies (she still does!). She would freeze them so they stayed fresh and create little plates filled with cookies for friends, family members, and sometimes complete strangers… Which was the best! One special cookie that my mom makes during the holidays and all year round, that all my friends would come to my house and eat up, are her chocolate chip cookies! They are the best and I have modified her recipe to be vegan, gluten-free and just as tasty for the holidays that are speedily approaching! You can never go wrong with a chocolate chip cookie!

Gluten-free/Vegan Chocolate Chip Cookies

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You will need:
1 1/8 cup gluten free flour of your choice (Bob’s Red Mill has a great gluten free all purpose flour)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter (Earth Balance vegan spread)
1/4 cup + 2 tablespoons brown sugar
1/4 cup + 2 tablespoons sugar
1/2 teaspoon vanilla extract
1 flax egg (1 tablespoons ground flax seed + 3 tablespoons water)
1/2 package of your choice vegan chocolate chips
1/2 cup gluten free oats (Bob’s Red Mill has some)

To Prepare:
Preheat oven to 375 degrees.
Prepare your flax egg by mixing the flax & water together to let it gel up a little bit. Mix all the ingredients together.
Form little balls (tablespoonful) out of your cookie dough and place them on a baking sheet lined with parchment paper or greased with vegan butter or a spray to prevent sticking.
Bake for 9-11 minutes and then take out of the over to let cool for a couple of minutes.
Serve with a glass of almond milk. Mmmmm…enjoy!

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And if your lucky… You’ll have some company who will want to lick up the excess cookie dough that got caught on the beaters and the remnants left in the bowl! That was always my favorite thing as a kid…sneaking the raw cookie batter which the biggest spoon possible and running into another room to eat it ferociously before I got caught! Lucky for you, this batter is vegan and completely edible in the raw!! 🙂

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Light & Love,
Amanda