What I Eat In A Day: Weekend.

On weekends, I typically stick to around 2 larger meals and a few snacks in between.

I’ll wake up around mid-morning and usually hit up a work out class. Depending on how I feel, I’ll either have coffee or pre-workout as well as a small snack like a banana or apple a few hours before class.

After class I’ll make sure I get in protein right away with a protein smoothie or a small bar.

Once I get home, I love whipping up a large breakfast. I’ve been really into egg & veggie scrambles or if I need to get in some carbs I’ll make a batch of protein pancakes (I’m obsessed with Kodak Cakes) with a banana and berries blended in. I’m super basic and love a good blended latte but not super into spending $5 on coffee so I’ll blend up my own concoction of ice, vanilla protein powder, almond milk, & espresso.

If I get hungry later in the day, I’ll snack on hummus and pretzel chips or chips and salsa.

Once dinner rolls around, I’m pulling out fish from the freezer because Spring always gets me in a Seafood mood. I’m been pairing my Dijon Mustard Salmon with sautéed veggies and homemade ranch.

Later in the evening, I’ll indulge in either a homemade protein bar or some fruit with sugar free whip cream (also maybe a glass of good red wine ;)).

Ciao.

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Homemade Ranch Dressing.

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I shared a bit about this earlier on my Instagram story today but yesterday I whipped up some homemade ranch dressing. If you’re looking to cut some of the calories or sugar from salad dressing then you need to try this homemade ranch. I’m obsessed! I like to top salads and meats with it as well as dip veggies in it, so it is obviously an exact substitute for the regular hidden valley. And trust me, you’re not even going to miss the original.

Ingredients:

  • 2 tsp basil, dried
  • 1 1/2 tsp Dill, dried
  • 1 tsp Garlic Powder
  • 2 tsp Onion Powder
  • 2 tsp Parsley, dried
  • 1 can Coconut milk, full-fat
  • Black Pepper (to liking)
  • 1 tsp Nutritional Yeast
  • 1 tsp Sea Salt
  • 2 tbsp Apple Cider Vinegar/Red Wine Vinegar

Directions:

  • Blend all ingredients in a bullet or blender
  • Enjoy!

Asian Chicken Salad.

Salads do not need to be boring!

I use to HATE salads. I would say naive things like “I feel like I’m chopping on a tree!”. But through the years, I’ve experimented plenty to find out which ingredients I actually really enjoy and have learned that I actually love and sometimes crave a good, hearty salad.

After a busy weekend of eating out way too much, it’s been nice to be in my new place and cook up my own meals. I’ve been in an Asian phase lately which is where I pulled my inspiration. I whipped up this simple salad this beautiful sunny afternoon with 6 ingredients.

Ingredients:

  • Rotisserie Chicken
  • Teriyaki Sauce
  • Spinach
  • Trader Joe’s Miso Salad Dressing
  • Trader Joe’s Fat Free Feta Cheese
  • Mixed Stir Fry Veggies

Directions:

  1. Shred the rotisserie chicken. If you’re making the salad just for you then baggy up the chicken into 3-4 bags and freeze the remaining chicken to use for later. If you making a salad for a group then feel free to use the entire chicken.
  2. Place shredded chicken into a frying pan or wok. Drizzle with teriyaki sauce and heat on medium heat for 2-5 minutes.
  3. If you’re using microwavable veggies, cook accordingly. If you’re using fresh veggies, sauté in a frying pan over high heat.
  4. Top spinach with Miso salad dressing, cooked chicken, cooked veggies, & feta.
  5. Serve & enjoy!

TriDosha Theory of Ayurveda.

Ayurveda.

Well before modern medicine, the sages of India developed Ayurveda, the system of treating illness. Directly translated, Ayurveda is the science of life; Ayur ~ life & Veda ~ science or knowledge. It offers a body of wisdom designed to help people stay vibrant and healthy as well as helping to find individual full human potential.

There are two main guiding principles of Ayurveda:

  1. The mind and the body are inextricably connected
  2. Nothing has more power to heal and transform the body than the mind

It seems fairly simple, and the mind is truly a very powerful tool. But Ayurveda goes deeper into individual “make-up” with the doshas in order for humans to fully understand how to treat your own body, because we’re all made up differently and what works for me may not work for you.

Dosha.

Dosha is known as the inherent intelligence of the body. It is our individual “make-up”. According to ayurveda, each of us has a unique mix of three mind and body principles, kapha (earth + water), pitta (fire + water), and vata (air +ether). These principles, known as doshas, make up our specific mental and physical characteristics and how these three doshas work together in each of us is a manifestation of our basic nature. The doshas we possess then work in us to manifest our dharma in this life.

Each one of us are a different dosha or combination of doshas. When we know what are make-up is, we can then begin to treat our body accordingly and live our life to the fullest possible potential. You can find a super short & simple quiz on Yoga International. The quiz will give you a result at the end but doesn’t provide much additional information on the dosha or combination so it is best to continue to research.

Vata.

I’ve have received the result of Vata (air + ether). Movement and change are dominate characteristics for Vata Doshas. We tend to always be on the go with an energetic and creative mind. If Vata is in balance, we will be more likely to be living a lively and enthusiastic life.

Balancing Vata means to be on high alert of managing stress. An extreme amount of stress can easily make dominate Vata doshas feel out of control and this may result in anxiety, insomnia, and weight loss. It’s important to slow down and take time for meditation, a regular scheduled meal structure, and quality amount of rest.

Vatas also tend to be cold, light, irregular, dry, and always changing. For balance, seek warmth, stability, and consistency. A routine and structure can be immensely helpful in Vata’s lives. Practice easy movement like yoga, walking, dancing, or light bicycling can also help to distress.

This information is very much just skimming the surface. There are so many tips and insight for each dosha and combinations that I believe can truly help each of us live a happier, healthier life. If you find out which dosha you relate most to, share with me and I can help provide more insight into that specific one. Feel free to share in the comments, through email (onedreamyyogaflow@gmail.com), or on Instagram (@onedreamyyogaflow). I hope you find this information as exciting as I do! 🙂

Om Shanti Shanti Om. 

Chicken Teriyaki Stir Fry.

Anytime I get asked from friends about how they can start learning how to cook, I normally suggest for them to try out either simple pasta dishes or stir fry. They are the easiest meals you can throw together and, even better, you can really customize them to be with ingredients you truly like to eat. Also, neither of these dishes are normally that photogenic which means they have to taste delicious, right?

This dish is fairly healthy minus which teriyaki sauce you decide to use. Since I just moved to Colorado and I’m really feeling out my different grocery stores I just grab a new one that I thought looked like the best option. I do have personal favorite brands and flavors that I tend to go for though (like this one). I would love to learn how to make a good homemade version so if you have a good recipe, do share with your girl!

Ingredients

  • Chicken – I normally either get 2-3 chicken breast from the deli
  • Teriyaki sauce
  • 1 cup Brown Rice
  • Veggies (listed the one I prefer below but add or exchange for personal preference)
    • Mushrooms
    • Snap Peas
    • Bell peppers or sweet peppers
    • Onions
    • Broccoli
  • Soy Sauce (optional)
  • Butter (optional)

Directions

  1. Start by boiling chicken in a large pot on the stove.
  2. Begin to steam rice in about 2 1/2 cups of water in a smaller pot on med/high heat.
  3. Boil broccoli in a small pan until softens.
  4. Sauté veggies in a large frying pan on medium heat and in a little bit of olive oil. Depending on your veggies will determine when you add them into the frying pan. For those I listed above, I’ll start with peppers and snap peas to cook down first and then add in the onions and soften broccoli.
  5. For mushrooms, I normally boil them in a small pan on high heat. Once those are brought to a boil, I drain the water and then sauté them on medium heat in a little bit of soy sauce and a scoop of butter until that cooks away.
  6. Once your chicken is cooked white all the way through, shred it into pieces.
  7. Clear the frying pan of all the veggies once cooked. Add in shredded chicken and cook on low heat with teriyaki sauce.
  8. Once chicken and rice is complete, mix all ingredients together.
  9. Enjoy!

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Three Super Simple Veggies.

Now that the holiday festivities are over, I want to make sure that I dive into healthy eating habits right away so I don’t become victim to eating nonstop treats and sweets. Now don’t be fooled, I’ll still splurge a little while I’m home for the next couple weeks but not to the extent I was the last couple days.

That is why I’m sharing three of my favorite & super easy veggie recipes today in this post. And when I say easy, it really can’t get easier than these three recipes for home cooked veggies. If you have olive oil, salt & pepper then you’re set!

Balsamic Brussel Sprouts

Brussel Sprouts

These are my new favorite side and if you’ve been following the blog Instagram you’ll notice I shared these a few weeks back on my story when I made them for a Christmas party. I think the combination makes for an amazing savory and sweet flavor between the balsamic vinegar and cabbage taste of the sprouts.

Ingredients:

  • Brussel Sprouts, Enough to fill a cake pan
  • Olive Oil
  • Salt & Pepper
  • 1 Cup Balsamic Vinegar
  • 1/2 Cup Brown Sugar
  • Optional: Dried Cranberries, Pecans, Shredded Parmesan Cheese

Directions:

  1. Preheat oven to 350 degrees.
  2. Wash the Brussel Sprouts and cut in half. Line the cake pan with the sprouts and drizzle with olive oil and sprinkle with salt and pepper. Shake pan to evenly coat all sprouts with oil.
  3. Cook on the medium rack of your oven for 35-40 minutes or until you notice the layers of sprouts starting to brown.
  4. On the stove top, bring the balsamic vinegar and brown sugar to a boil in a small saucepan. Once at a boil, bring down to medium heat and cook for 15-20 minutes or until mixture thickens.
  5. Pour glaze over Brussel Sprouts and shake the pan.
  6. If desired, toss in cranberries, pecans, or parmesan cheese.
  7. Enjoy!

Asparagus

Asparagus

Asparagus is a super simple side that can be cooked up fairly quickly. My secret is I prefer to get the larger stock Asparagus which might take a little longer to cook but they don’t wilt as easily while cooking in the oven.

Ingredients:

  • Asparagus
  • Olive Oil
  • Salt & Pepper
  • Optional: fresh garlic clove, Parmesan Cheese

Directions:

  1. Preheat oven to 400 degrees
  2. Wash and cut the ends off the asparagus.
  3. Line a baking sheet with asparagus, drizzle with olive oil and sprinkle with salt & pepper. Shake pan to evenly coat all asparagus with oil.
  4. If desired, add a diced fresh clove of garlic to the mix.
  5. Cook in the oven for 15-20 minutes.
  6. If desired, sprinkle parmesan cheese across the top and allow to melt.
  7. Enjoy!

Sauteed Zucchini 

Zucchini

I actually make these little guys often before I even start cooking and snack on them throughout with a glass a wine. They are super handy when you’re craving fried food like french fries – definitely not the same but they’ve saved me a couple times.

Ingredients:

  • 1 or 2 Zucchinis
  • Olive Oil
  • Salt & Pepper

Directions:

  1. Wash and slice zucchini into thin chips.
  2. Drizzle olive oil into a medium-size frying pan and heat over medium heat. Line pan with zucchini chips and sprinkle with salt and pepper. Make sure each chip is laying flat on the pan so they all cook evenly.
  3. Let cook until lightly brown and flip to the other side. Don’t worry if you flip too early, just flip them back over 🙂
  4. Once cooked to desire, let cool and enjoy!

 

I hope these three recipes make eating healthily a little simpler for you. These are definitely a couple simple recipe I turned to at least a couple times a week.

Let me know in the comment section if you test any of these out or if you have tasty simple recipes of your own. I’d love to hear them!

Happy Wednesday loves.

 

Overnight Oats.

Overnight oats are my fav. I literally get so excited when I wake up in the morning and I have overnight oats waiting for me.

Who created this amazing concoction?!

I started making these a few years back when I got knee-deep into one of my many health kicks and it has been one of my habits that have really stuck through the years. And why not? Oats are fairly inexpensive and you only need a few other ingredients to complete the mixture and a little patience and commitment to let it sit in the fridge overnight.

My mixture: 

  • 1/2 cup oats
  • 1/2 cup almond milk
  • dash of cinnamon
  • a few sprinkles of chia seeds, flax seeds, and coconut flakes (I buy a mixture from Sam’s club)
  • Blueberries (amount to own desire)

I’ve also played around with adding honey, maple syrup, pumpkin spice, vanilla extract, bananas, strawberries, and frozen mixed berries in the past but the above ingredients are my tired and true.

Nella, the pug babe, also enjoys the overnight oats because she usually gets a few blueberries herself while I am mixing it up in the evening.

What is your favorite morning meal? I love quick and simple during the week but on the weekends I’m all about cooking a well rounded, elaborate breakfast!

Namaste loves. Now I’m heading back to my tea and watching The Great British Baking Show.