Hello! Happy Saturday! This last week has been a week of different situations strung together all reminding me of one very big thing…humility; the acceptance that I am human. I need to keep this at the forefront of my mind … Continue reading
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
“Respond to every call that excites your spirit.” -Rumi
I love this quote. I love many quotes from Rumi. I can connect to them. But this one, can I say, really excited my spirit.
There are a few callings that have been pending for me lately… becoming a yoga teacher and writing a book are the two loudest ones at the moment. And I am sure many more will come. But those are the two currently that the universe is putting in motion for me and I there are times where I question myself, and I ask myself, “Am I really supposed to do those things?!” And then I find myself getting down or discouraged because certain things are not quite in order and I want to do these things right now! Then, I saw this quote. It was like my permission from the universe and it sent electricity through every cell in my body and immediately raised my vibration.
I believe that I have daily callings and life callings. Many of my life callings I feel I am putting into action now or preparing to put them in action, and I believe that more will continue to be revealed to me. As for my daily callings, sometimes they stay the same each day and sometimes they change. Sometimes my calling for the day is to do a crazy dance, paint a pretty picture, write a thank you note, smile at a stranger, take my pups to a new dog park, stand on my head in yoga, clean the house, call an old friend, smell a flower, have a dance party in my car, have a movie night with my hunnie, swim in the ocean, or just simply rest. Sometimes it is several of those callings in one day. The point is, they all excite my spirit and I think that aside from creating awareness in our mind and space in our hearts, we are here to respond to the callings that excite our souls.
Another thing that excites my spirit is eating food and sharing it with you!
Today I have two salads that are bound to excite your spirit, that’s for sure. They aren’t your ordinary greens and lettuce type of salads, but they will certainly raise your vibration of your taste buds and your body will be thanking you over and over again.
The first salad is the Southwestern Sweet Potato Salad that was inspired by twopeasandtheirpod.com. The colors were like one bug party in my salad bowl and the taste was delicious! I definitely had seconds!
You Will Need:
4 medium sweet potatoes, peeled & cut into 3/4 inch slices
1 tablespoon olive oil
salt & pepper, to taste
1 ear of sweet corn, husked or frozen corn
1 15oz can black beans, rinsed & drained
1 red pepper, diced
2 green onions, chopped
1/2 cup cilantro, chopped
2 avocados, pit & skin removed, chopped
juice from 2 limes
salt & pepper, to taste
In a large bowl, toss the sweet potato slices with olive oil. Season with salt and pepper. Place the sweet potatoes on a grill over medium heat. Cook until tender, about 8-10 minutes on each side. When the potatoes are close to being finished, place the ear of corn on the grill and cook for 3-4 minutes, rotating the cob so all the sides are cooked evenly. I only had frozen corn, so I steamed my corn separately in a pan on my stove. Let the sweet potatoes and corn cool to room temp.
Cut the sweet potatoes into cubes and place in a large bowl. Remove the corn kernels with a sharp knife from the cob. Put the corn in the bowl with the potatoes. Stir in the black beans, red pepper, green onions, cilantro, and avo. Squeeze lime juice over the salad and stir until combined. Season with salt & pepper. Serve & enjoy!
*Salad will keep in fridge for up to 2 days.
If you are not in the southwestern mood, this next salad may be for you. It is the Quinoa Salad with Asparagus, Peas, Avocado & a Lemon Basil Dressing, also inspired by twopeasandtheirpod.com.
You Will Need:
For the Lemon-Basil Dressing:
3 tablespoons olive oil
3 tablespoons fresh lemon juice
1 teaspoon honey or agave or maple syrup
1 garlic clove, minced
1 tablespoon fresh basil, finely chopped
Salt & pepper, to taste
For the Salad:
2 cups water
1 cup quinoa
2 teaspoons olive oil
1 small bunch asparagus, about 15 spears, cut into 1-inch pieces
1 tablespoon fresh lemon juice
1 cup frozen peas
1 avocado, chopped
Salt & pepper, to taste
1/4 cup basil, chopped (optional)
In a small bowl, combine the dressing ingredients. Whisk to combine or shake up in a jar or container with a lid. Set aside.
Add water and quinoa to a saucepan and bring to boil over medium heat. Boil for about 5 minutes and then turn the heat to low and simmer with lid for 15 minutes, or until the water is absorbed.
While the quinoa is cooking, cook the asparagus. In a large skillet, heat the olive oil over medium heat. Add the asparagus and fresh lemon juice. Cook until tender, about 5 mins. Stir in the peas and cook for an additional 2 minutes.
In a large bowl, combine quinoa, asparagus, peas, and avo. Pour the dressing over the salad and stir until evenly coated. Season with salt and pepper, to taste. Stir in fresh basil if you choose. Serve and enjoy!
*I topped my salad off with shredded zucchini I had leftover from another recipe and some shelled hemp seeds. Also, I made this salad again the next day (because it was so tasty, everyone ate it right up!) but I also added some broccoli into the skillet with the peas and asparagus and mixed to together with quinoa. Just as tasty! Feel free to add whatever your tummy is telling you it needs! Just because there is an ingredient list and instructions, doesn’t mean you can’t step outside that and get a little crazy! Whatever excites that beautiful spirit of yours, get it on, my friend!
Light & Love,
Did you feel your feet hit the ground this morning?
I know that most mornings, at the first stir of my two pups, I’m up and at ’em without even paying attention to the movements of my body or giving myself the chance to feel what is happening inside and outside my body. I just take off!
I have been making an effort to try to give myself that extra second to rise in the morning. To stretch out my limbs while still laying down. To notice my eyes blinking open after a night with them closed. To feel, really feel, the four corners of my feet hit the ground when I hang them off the side of my bed. When I do this, it makes a difference in the flow of my day. I hope that by blogging about this and throwing it out there into the universe the awareness of this will only deepen for me and I can start to make this an every morning practice.
Now that you have let your body wake up properly, lets get cookin’! Breakfast! I have two different pancake recipes that I can’t wait to share with you!
The first pancake recipe is for sweet potato pancakes that were inspired by almondsandavocados.com. I made a few changes, but for the most part it is the same.
Sweet Potato Pancakes
1 small sweet potato, cubed and steamed (you’ll need one cup out of this)
1 cup almond milk
1/2 tablespoon melted coconut oil
2-3 teaspoons pure maple syrup
1 cup flour (whichever you prefer)
2 tablespoon almond flour (optional; I made my own by just processing a handful of almonds)
2 teaspoons baking powder
1/4 teaspoon cinnamon
Pinch of nutmeg
Pinch of sea salt
1. Cut the sweet potato into small cubes. Bring about 2 inches of water to a boil and steam the sweet potatoes for 7-8 minutes, until tender. When finished, pour softened cubes into a bowl and mash up with a fork or spoon. Measure out 1 cup of the mashed sweet potatoes.
2. Heat a bit of oil in a non-stick pan or skillet over medium heat.
3. Blend the cup of mashed sweet potato, almond milk, maple syrup, and coconut oil in blender or by hand works, too. Mix until smooth. Add the flour, almond flour (optional), baking powder, cinnamon, nutmeg, and salt and blend until combined. Allow the mixture to sit and thicken a bit and then mix again. The batter should be thick but pourable. Add more flour if too thin.
4. Pour the batter onto the heated pan/skillet. When some bubbles have formed and the batter begins to brown on the edges, then flip and cook until the bottom has browned. Repeat until no more batter is left.
5. Serve with your favorite toppings. In my picture I used the few extra sweet potato cubes I had left over for my topping, along with a few sprinkles of cinnamon, unsweetened shredded coconut, and some drizzles of maple syrup.
The second pancake recipe I found was from one of my favorite bloggers out there, celineeatsavocados.com. She is just fantastic! I love the energy her blogs bring into my life! 🙂
I give you Green Pancakes!
They are healthy, simple, and GREEN!
You will need:
3/4 cup unsweetened apple sauce
1 ripe banana
1-2 handfuls of uncooked spinach
1 cup of flour (of your choice)
1. Blend together spinach and apple sauce. Then add banana.
2. Pour mixture into bowl and add the flour, mixing together.
3. Heat up a non-stick skillet and add a tablespoon or two of coconut oil.
4. Pour batter, into the pancake size that you desire, onto the skillet once it is heated up. Flip after the edges start to brown. Once the edges and each side are a little browned, then you can serve.
5. Add any topping your little tummy desires! In my photo I just sprinkled some powdered sugar on top and used a little drizzle of maple syrup.
And last but not least, I give you a final pancake recipe that I have used before, which is more comparable to a traditional pancake. For this next one I used a pre-made gluten free pancake mix and added some extra love!
Gluten Free Vegan Chia Seed Pancakes
I used Bob’s Red Mill gluten free pancake mix. I made the pancakes according to the pancake mix package, with some adjustments. Instead of the egg that it calls for on the packaging, I substituted a flag egg (1 tbsp of ground flax seed + 3 tbsp water. Mix and let combination gel up.) Then for the milk that the mix called for, I substituted almond milk. Then I added 1-2 tablespoons of chia seeds. I combined all the ingredients until batter consistency formed. I heated a little oil on a non stick pan/skillet and poured the batter to my pancake size preference. I let the pancake brown a little on the edges and each side before serving. Then, I topped with fresh strawberries and a little maple syrup on top. Don’t forget to chew slow, taste ever bite, and enjoy!
Light & Love,