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"Happiness & health from the inside out"

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Stop emotional eating

“Perseverance is failing 19 times and succeeding the 20th.” -Julie Andrews Have you ever opened a bag a chips and realized you should probably stop when you reached the bottom?   Situations like this happen to the best of us whether we are bored, stressed out, or thirsty it is important to keep yourself present. The next time you are about to reach for something between meals try drinking a tall glass of water and wait 10-20 minutes before you indulge. It you are still craving then take three slow breaths in and out and if you have time you could even write a write a quick journal page about how you are feeling/what is on your mind. Stress eating is one of the hardest habits to control but if you start to become more present with your feelings it is easier to curb! photo...

GF Meatless Ground MeEt Crumbles

I hate long introductions, so here’s the recipe: 1 package of extra firm tofu 6-7 medium –large white button mushrooms diced 1 small onion roughly chopped 1 whole bulb of garlic 1 cup of black beans (or any beans you may have will work) 1/4 cup nutritional yeast 1/4 cup taco seasoning (checking the label to assure it is gluten free and vegan, I use McCormicks) 1/2 cup salsa (I use the fresh chunky kind but any will work) 1/4 cup pickled jalapeno peppers about 3 Tbsp Sriracha sauce Preheat your oven to 350F. Rough chop the onion and sauté it on the stove until golden brown. While the onions are cooking take the tofu out of the package, rinse and pat dry. You can use your hands or a fork to break the tofu apart into a ground meat crumble texture. Add the Sriracha to the tofu crumbles and mix evenly. Once the onions are done cooking transfer them to a food processor along with the garlic, beans, nutritional yeast, salsa, jalapenos, and taco seasoning and process until a smooth. Add the processed ingredients to the tofu crumbles and mix evenly. I always like to give the crumbles a taste check here to make sure I didn’t forget anything (season accordingly). Evenly spread on a sprayed cookie sheet and bake for as long or as little as you like. Right out of the bowl they will taste great and can easily be added into whatever you are making especially if you are baking that, but I like to bake them between 30-60 minutes 30 mins will give you a soft ground meat texture and 45+ minutes you will start to get a crunchy texture. I try to make this for mexican lasagna or tacos but I always need to make...

Is your illnesses related to gluten?

As someone living with Celiac I am probably on the bias about how good excessive wheat consumption is for you but I find it frustrating to think that if a celiac test comes back negative that a doctor would send someone on their way saying gluten is fine to eat, often with no other follow up of what the problem could possibly be. Long term undiagnosed gluten sensitivities could lead to neuropathy, cancer, infertility, weight gain, and thyroid problems among other issues. Looking at my family’s health history of non-Celiac’s I am an advocate that perhaps wheat gluten has a larger role in the health of some than we think. A short list of the non-Celiac’s health conditions include: autoimmune diseases, unexplained infertility, neuropathy, chronic migraines, thyroid issues, bloating. Anyone else see similar connections? References: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2077388/ http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2111403/ photo...

Vegan Yogurt Raita

I’ve searched far and wide to try and get over my hang up on greek yogurt because I could eat that with and on anything. But my greatest loss in giving up dairy is raita. Raita is traditionally a yogurt cucumber and mint Indian side sauce that is used as a balance between the other spicy parts of the dish, but it has been my dessert on occasion. Please note that my recipe does not have all of those fabulous probiotics that regular yogurt does, and I’m also not touting that dairy is bad for you if you don’t intake it in excess, but prefer to steer clear of dairy for the most part. So here’s what I did to make the yogurt base: 1 package of silken Tofu  1 tsp Lemon juice (or to taste) 2-3 tbsp Kombucha vinegar* (can substitute Apple Cider Vinegar +1tsp honey or your choice of natural sweetener) additional ingredients for the raita: 1 medium peeled cucumber  2 leaves fresh mint (optional) 1tsp salt (to taste) *Kombucha vinegar I accidentally stumbled upon when I left a few bottles of the magical substance sit out for too long and they had too much of a vinegar taste to them but it has become a staple for me in anything I would normally use vinegar in because it’s already a little sweetened. Directions: Put all of the yogurt base contents into a blender and blend until smooth. Now put in the raita ingredients and blend until a desired consistency (I like medium sized cucumber pieces in mine so I don’t blend too long). Now all you need is some basmati rice, chickpea masala, and naan! photo...

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