Foodie Friday & The Move

So what has it been, two weeks? Maybe 3…I’m not sure, but it certainly has been a minute. With the craziness of the move, and a lot of other things going on, I couldn’t find the time to write. Well, I have been writing – journaling, and snippets of inspiration for a book in chewing on – but not here.

ANYWAY, we survived the move! It’s officially been a week and we’re nearly unpacked. When I say nearly, I mean we still have about 10 boxes sitting in the corner and a bunch of stuff strewn all over the place, but we’re settling in. I have been enjoying all the trails right outside my door, our beautiful pool, and A LOT more space.

Since I haven’t really had time to organize the kitchen and cook many proper meals, this week Foodie Friday is a salad – but a really AWESOME one! I made falafel the other night and put together this salad to go with it. If you’re saying to yourself ‘share your falafel recipe‘ Here it is, haha, you just add water.IMG_1357So back to the salad…I am mildly obsessed with feta cheese – it goes on nearly every salad I make, & this one is no exception.

Weeknight Salad

  • Mixed Greens
  • Pine Nuts
  • Tomatoes
  • Cucumber
  • Herbs (cilantro, parsley, & dill)
  • Feta Cheese
  • Shallot
  • Balsamic Vinegar
  • EVOO
  • Salt & Pepper

IMG_1336I am pretty confident most of you know how to put together a salad but it’s all about the little things. For example, I buy raw nuts & toast them myself – TRUST, it makes a difference. Also, I don’t buy bottled dressing – get yourself some good EVOO and balsamic and just mixed them half & half. Last, add herbs to your salads to bump up the flavor profile – I always keep cilantro, parsley, and dill in my fridge but you can do whatever you want. Last, last, thing…just because its a salad doesn’t mean you shouldn’t add salt (salt literally brings out flavor in food). Generously salt and pepper your greens before you dress them. Now that you’re in the know, you’re ready to go!

’til next time, keep smiling! 🙂

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Foodie Friday

OH BOY, it’s back! I don’t know how long it’s been since my last Foodie Friday but it is way overdue. I’m keeping it simple and sharing my favorite avocado toast! This tasty, trendy, and expensive plate has been popping up on menus all over the place; so naturally I had to put my own spin on it.

avacadosFirst, why is everyone so obsessed with avocado?? Deliciousness aside, this creamy green fruit has 20 vitamins & minerals with only 80 calories. In 1/3 an avocado you get a nutrient dense treat that can be used to make brownies, ice cream, pesto, etc… and this awesome toast!IMG_1089I love herbs & think they’re a great way to add a lot of flavor. When playing around with this recipe I tried a few different combos but consistently came back to dill, cilantro, & parsley. If you prefer something else – go for that!

Avocado Toast (4 servings)

  • 4 slices of multigrain bread
  • 4 eggs
  • 1 avocado
  • 1/2 lime
  • 1-3 sprigs of parsley, cilantro and dill (stemmed and rough chopped)
  • salt & pepper to taste
  • 1 tbsp white vinegar

The hard part of this recipe is picking a good avocado, and the harder part is poaching the eggs. If you’re not into that sort of thing you can soft boil, fry, or even scramble your eggs but I find it really simple. Add water and vinegar to a pan and set your stovetop to medium heat. Let the water come to a soft simmer (no hard bubbles) & crack in the eggs. Allow eggs to cook for 3-4 minutes (white fully cooked) and turn off the heat. The vinegar should keep the egg from sticking to the pan & you just remove the eggs with a slotted spoon. While all that exciting stuff is happening you can pop your toast in the oven, slice open your avocado, & combine it with the remaining ingredients listed. Spread your avocado mixture on the toast, top with your perfectly poached egg, & enjoy!

 

’til next time, keep smiling! 🙂

 

Here we go!

So we had an awesome time in Nashville even though the weather was rainy! We hit the Honky Tonks on Broadway, toured RCA Studio B & Ryman Auditorium, ate our weight in delicious southern food, and enjoyed some time away together. Oh, and did I mention I snagged myself some of these…IMG_0618I have always wanted them and am so thrilled to have gotten two pair of beautiful boots in the Music City!

We missed the warm weather here in San Francisco. Of course it was gorgeous while we were away & now it feels like 35 outside. That’s okay, we soaked up the sun in Sonoma this weekend. We had such a great time with our friends and picked up from 3 of our 5 wine club memberships.IMG_0616With all the excitement we have been indulging a bit. Over the next few weeks we’re making a solid effort to stick with a healthier dietary routine starting today. Here’s what was on the grocery list:

  • Broccoli, Asparagus, Green Beans, Cucumber, Spinach, Kale, Bell Pepper, Cherry Tomatoes, Mixed Greens, Avocados, Iceberg Lettuce, Butternut Squash, Carrot, Celery, Dill, Parsley, Cilantro, Chives, Apples, Mandarins, Lemons, Limes, White Beans, Black Beans, Garbanzo Beans, Quinoa, Whole Wheat Penne, Whole Wheat Bread, Chicken (Phil), Shrimp (Me), & Tuna.

I will be making my first quinoa bowls EVER, so look for some recipes coming your way, & am looking forward to getting back into the swing of things.

 

’til next time, keep smiling! 🙂

Foodie Friday

Did you guys think I was going to leave you hanging again?!?!

Happy Friday! This week’s Foodie Friday is dedicated to one of Phil’s lunchtime favorites – chicken stir fry! Now I am fully aware that there isn’t anything fancy about stir fry but there are little things you can do so your veggies aren’t soggy & the sauce packs a punch without  the calories. IMG_0962One of the first things I do is season the chicken (little bit of EVOO and seasonings of your choice). Get your skillet really hot and sear the chicken on both sides to seal in the flavor…once you sear things on both sides turn the heat down to med/low and cook the chicken almost all the way through. While the chicken cooks, slice the veggies & onions, and mince the garlic. Once the chicken is done remove it from the skillet and let it rest, throw the onion into the skillet with a little bit of EVOO. Allow the onions to cook down, add garlic, and toss in the veggies…seasoning with salt/pepper, the dry spices you like. Chunk the chicken and add it back to your skillet, tossing together with the veggies. Turn the heat off before the veggies are finished cooking and let everything cool. Make a pot of brown rice w/veggie stock & a bay leaf in the pot to add a more robust flavor.

I make this on the weekend for Phil to enjoy during the week for lunch. Stir fry is one of those awesome things that can be made from anything you have lying around in your refrigerator, so get creative!

’til next time, keep smiling! 🙂

Foodie Friday

What a beautiful week. I can not believe this week is ending in such a rainy weekend but it gives Phil and I a perfect excuse to get things done around the house. The rain better clear up by Sunday though because I am teaching at an outdoor neighborhood festival. Sunday Streets SF kicks off this weekend on Valencia St. and I am teaching a class to represent Moxie & bring yoga to the neighborhood. Come out to 1252 Valencia (where we’re set up) at 11:30 if you’re in San Francisco. FullSizeRender-2.jpgAs promised previously, Phil and I kicked things up a notch this week and I even added some juice to really hydrate and boost my energy. In honor of making things even healthier, this week’s Foodie Friday is an oldie but goodie…almond joy chia pudding. I absolutely love this stuff, so does Phil (he actually requested it), and the best part, it takes next to nothing to make.

FullSizeRender

Almond Joy Chia Pudding

  • 1 cup Almond Milk
  • 1/2 cup Chia Seeds
  • 1/3 cup Cacao Powder
  • 4 tbsp honey
  • 1/3 cup Unsweetened Shredded Coconut
  • Pinch Salt

 

 

 

Mix milk, honey, and cacao powder. Add chia, coconut, and a pinch of salt. Allow to set in the fridge overnight or for 6hrs. You can enjoy this all by itself of you can add it to fresh bananas, nuts, whatever you like..for a healthy snack or dessert!

 

’til next time, keep smiling! 🙂

Foodie Friday

Happy April Fools Friends!

imageI can’t remember the last time it was a true 1st Friday and April Fools, so my lame attempt at a prank was posting now! I  wish Phil and I were in the city so we could see the opening of the different art exhibitions. I used to love the Old City 1st Friday art openings while Phil and I were in Philadelphia but it all got very crowded and crazy so we couldn’t enjoy it. Even though we’ve been here a year we still haven’t done a 1st Friday in SF…I think May might have to be the month. We’re in  Tahoe for some spring skiing and a break from the city. The ski season is coming to a close for us, only a few weeks left, and we’re both looking towards bikini season, haha!imageSince it is officially the first Friday of this month, its a plated Foodie Friday and this week its fish, veggies, and a delicious range of flavors: on the menu is a thai curry tilapia, cheesy vegetable linguine, and gruyere grilled cheese. image.jpegComment below with your email address for a chance to receive a free box!

 

’til next time, keep smiling! 🙂

 

 

Motivation Monday #12

Hey There!

IMG_1187.JPGIts been another dreadfully rainy day in San Francisco but the weather is supposed to perk up for the rest of the week; which is good because I sure need a kick in the pants! This weekend with my brother and sister in law was wonderful but teaching 16 classes, playing tour guide and managing everything else on my plate has definitely left me a bit drained. Instead of looking at things in a negative way I’ve used today’s weather as an excuse to stay in bed and recharge – well, at least in btwn my 6am & 12pm class I squeezed in a nap, and btwn my 12pm class and my 3pm shift at the studio I did some yin yoga…it’s all about making time for yourself and listening to your body, right?!?!FullSizeRender.jpgWe’re so close to wrapping up this lovely 16wks of 2016 Motivation challenge and I think both Phil and I have become that much more in tune with our bodys’ needs and how much the food we consume plays a role in how we feel. This weekend was full of more fried food and ice cream than I would care to admit and I’m feeling it contribute to my low energy today. I’m taking steps to hydrate, cleanse, & reboot for this week by adding some probiotics, as well as my trusty apple cider vinegar & lemon tea to help cleanse my system and have my feeling sharper/more alert. It’s GREENS, GREENS, GREENS for the first week of spring & we’re hoping they’ll have us feeling good as new in no time!

Week 12

“The reward make the work that much sweeter”

Exercise:

  • Phil – 55 min. yoga 2x/wk + 55 min. lifting w/cardio 3x/wk
  • Me – 55-75min. yoga 6x/wk + 55min cycling 3x/wk
  • Both – Skiing ALL DAY 2x/wk

Dietary Routine:

Breakfast 

  • Multigrain cereal w/banana and almond milk
  • Zucchini Muffins w/orange juice
  • Protein Shake

Lunch

  • tofu nuggets w/bbq sauce, carrot & celery sticks
  • roasted veggies w/lavash bread & hummus
  • chicken or tuna salad w/multigrain crackers

Dinner

  • Mixed Greens w/Feta, cranberries, almonds & balsamic vinegar dressing
  • Mixed Greens w/Gorgonzola, pears, walnuts & champagne vinegar dressing
  • Mixed Greens w/Goat Cheese, roasted veggies, & white peach vinegar dressing

Snacks 

  • apple w/nut butter
  • chia pudding
  • popcorn

 

’til next time, keep smiling 🙂