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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Let yourself off the hook!

‘Ello loves! & Happy Friday!

I woke up this morning not the way that I intended to kick off my Friday morning. Not. At. All. I’d like to blame it on a female hormonal imbalance, if you get my drift. Normal morning tasks, like walking the dogs and doing my morning meditation, just seemed so…ugh! Challenging! So, after sitting in the uncomfortable feeling chair for more than I wanted to, a voice came into my head and she said, “Relax. All you have to do is your best for today. And your best for today may be different than your best was yesterday or will be tomorrow. Embrace what shows up.” Immediately, I felt some relief.

I notice that most of the time when I am struggling it is because I am the one putting all the pressure on myself. My ego tells me it is other things…my boyfriend, the dogs, homework, hormones, the weather… But, once I move into some kind of acceptance by opening my heart, embracing what is, and letting myself off the hook, I can breathe normal again.

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So, I made the commitment to myself to do my best today by embracing what shows up and giving myself the permission to let go no matter what. This is my mantra. And when I feel myself starting to tense up, I go right to this, and I kick my ego out of the way. Pow!

Be gentle with yourself.

To go along with today’s gentle theme, I have a real simple, but fun, recipe.

Spaghetti Squash Noodles!

Go get yourself one spaghetti squash from the grocery store…

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Cut the squash in half (long ways)

Scoop out the seeds and set aside (maybe to roast & eat later, hmmm?)

Brush inside of squash halves with tiny amount of olive oil (maybe 1/2 tsp on each half)

Sprinkle salt & pepper over the olive oil coated halves.

Place squash halves on parchment paper lined baking sheet, the cut side down (or inside of squash facing down)

Roast squash for 30-45 minutes @ 375 degrees. (I think I might have done mine for 40 mins, some ovens get a little hotter/cooler than others)

Once you take the squash out of the oven, take a fork and start to scrap away at the inside of each squash half and the “spaghetti-like strands will start to form. I was so very amused with this process. It connected to me then where this squash got its name. 🙂 Leave the strands IN the squash and serve right out of it like a bowl or put strands in an actual bowl. (I just LOVE eating right out of the squash! Makes it so fun!)

Let cool for 5-10 minutes or so.

Season again with salt & pepper, or whatever seasons your wild heart desires and serve!

*I heated up a little spaghetti sauce and poured right on top of the squash, like it was a traditional spaghetti meal. I sprinkled a little nutritional yeast on top. I added a little side salad and some garlic bread, as well.

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Mmmm. Enjoy!

Light & Love,
Amanda