Healthy Eats: Homemade Fruit and Veggie Sorbet

Nom. Nom. Nom.

1.) Go here and make these ice cubes!

I know it looks like a lot of work, but it is worth it and it makes a TON of sorbet opportunities with each little cube!

2.) Then, once cubes are frozen, toss 3 in a blender/vitamix/ninja with some (yep, this recipe is very exact) frozen berries, 2-3 cups apple juice (no added sugar, all natural), some frozen pitted-cherries, ½ a frozen banana... and anything else you want to throw in there. Seriously... it's your party! Be a little daring and go out on a limb.

3.) Puree to the consistency of a smoothie.

4.) Place in a freezer safe jar or other container and freeze. 

5.) Enjoy!

*We didn't have any super-greens powder when I made up the cubes so I tossed in fresh spinach and kale (a lot of it to make it green) – everything turned out delicious!

Day 14: An Out-of-Practice Yoga Instructor is Reintroduced to Her Natural Habitat

2 months off the mat and suddenly I feel like I have started from the beginning!

Day 13: Long Days = Multitasking

Epsom salt bath, dinner, and rest. Beggars included.

Day 12: The View From My Treadmill NEVER Gets Old!!

Day 11: My Gym.

Day 10: Feeling Amazing in Your Own Skin!!!!!

Day 9: Herbal Supplements! (And Rest!!)

Dr. Christopher Formulas for a healthier me!

Hip Jiggling Beats: "OK. One More Lap."

Day 8: The View From My Treadmill 2.0

Day 7: No Fair-Weather Joggers Here!

Dancing in the raindrops!

Fresh Starts

Wow... so it's been like a year and a half since my last post (I backdated my photos up until April 14th)....

Fuck it.

Yep... time to simplify and make it happen.

Day 6: Puddle Dodging

Day 5: Vegetarian Tacos with Kale!

I adapted the recipe from this one.

Ingredients:

1 cup dried lentils (red, brown, yellow, mixed, whatever!)

1 cup quinoa

½ -ish cup frozen corn

Cilantro, diced (as much as you like!)

1 yellow onion, diced

2-3 jalapenos, diced

2 carrots

2 cups cauliflower

2 cups broccoli

2 tbs avocado oil (or just water will work, no worries)

1 tbs garlic, minced

1-2 ripe avocado, diced

Salsa

2-ish cups Kale, chopped or baby kale is fine as is

1-2 large tomatoes, diced (depending on how much of a tomato family you have)

Tacos shells – hard or soft

To Taste:

Cumin

Cayenne Pepper

Salt

1.) Toss carrots, cauliflower, and broccoli into a food processor and blend until the pieces resemble the size of rice. Saute this mix plus the onion and jalapenos in a pan over medium heat mixed with the avocado oil (or water is fine) for about 5 minutes.

1.a) While sauteing, prepare the lentil/quinoa/corn mixture by boiling 4 cups of water and the mixture together. Once at a boil, reduce heat to very low and place a lid on the container. (Basically, cook it just like rice). Let mixture sit on low heat for about 10 minutes, checking on the water level at about 8 minutes.

2.) Combine the lentil mixture with the veggie mixture.

3.) Add spices, garlic, and cilantro.

4.) Use kale, avocado, tomatoes, salsa, and taco shells to dress your tacos.

Enjoy your guilt free – amazingly delicious and nutrients packed meal!

(Recipe will likely produce more taco filling than there are taco shells. 

The filling tastes great as a stand-alone dish!)

Healthy Eats

Farm fresh eggs and coconut pancakes!

Day 4: The View From My Treadmill

My Treadmill...

Day 2: Complete

New pair of running shoes.

Hip Jiggling Beats

If you're looking for new music to work out to - I highly recommend this album!