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.

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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 🙂

 

 

Foodie Friday

Happy Friday Friends!

Phil and I are excited for our special guests this weekend…Joe & Ashley April are in town! We have the pleasure of sharing Joe’s 31st birthday with them, showing the ‘other Aprils’ around San Francisco. I love when anyone comes to visit because its an excuse for us to explore and check out this incredible city. We have a few reservations so I’m not sure how much cooking I’ll be doing but if you’re cooking this weekend & want to keep it light, try today’s Foodie Friday pick, zucchini ribbon pasta & veggies w/basil & parmesan.

Zucchini Ribbon Pasta & VeggiesIMG_1013

  • 1/2 sm. carton of cherry tomatoes
  • 1/2 bunch of asparagus – trimmed
  • 1/2 pint mushrooms – sliced
  • 1 sm. yellow onion
  • 2 cloves garlic
  • 3 medium zucchini – sliced into thin ribbons
  • 1-2 tbsp parmesan cheese – grated
  •  basil for garnish
  • EVOO
  • Salt, Pepper, Red Pepper Flakes

Preheat Oven 425. Dice onion & mince garlic. Prep cherry tomatoes, trimmed asparagus, and mushrooms to roast in the oven by tossing in a tablespoon of EVOO, salt & pepper. Spread veggies out on roasting pan and pop into the oven for about 10-15 minutes or until the cherry tomatoes blister, the asparagus starts to brown, & the the mushrooms edges darken. While they cook, place a large sauté pan on medium heat w/EVOO & add red pepper flakes. Once oil is hot add the onions & garlic – cook until translucent & season with salt & pepper. Add zucchini to the pan and toss in with the onions, garlic, pepper flakes, & oil in the pan. Allow the zucchini to cook for a few minutes but not until translucent…toss with roasted veggies, finish with grated cheese, basil and a drizzle of truffle oil or EVOO.

I’m not going to lie and say it tastes like pasta because it doesn’t, hahaha, but it does taste delicious and is a fabulous way to get a lot of extra nutrients & hydration in your diet. You can get creative and change up the veggies, herbs, add lemon, etc.. and still have a wonderfully nutritious meal.

 

’til next time, keep smiling! 🙂

 

Foodie Friday

Happy Friday!

This weekend is going to be a doozy and we’re prepared with awesome food and bundles of warm clothing to keep us from freezing our faces off on the mountain!

Today’s Foodie Friday post is dedicated to a   Tahoe inspired pizza/flatbread! We’ve been snagging lunch at this restaurant mid-mountain and they have really awesome daily flatbreads….this was one from about a month ago that I had to recreate/put my own spin on. image

Goat Cheese, Sweet Potato, Fennel, Pear, & Arugula Flatbread

  1. Whole Wheat Pizza Dough
  2. 1 Pear
  3. 1  Fennel Bulb
  4. 1 block herbed goat cheese
  5. 1/2 Sweet Potato (sliced thin)
  6. 3-4 tbsp EVOO
  7. Sm. Bunch Arugula

Preheat the oven to 475 and prep your toppings. Slice pears, sweet potatoes, and fennel with a mandolin set at thin as possible. Soften goat cheese with EVOO. Roll out pizza dough and spray pizza stone with EVOO. Spread goat cheese over pizza dough, add toppings (except arugula) and place pizza in the oven for 15min or until the toppings start to brown and the crust curls slightly at the edges.

I think pizzas/flatbreads are the perfect, easy, weeknight meal that tastes deliciously comforting but doesn’t break the calorie bank. In fact, I might whip up my own version of the fig and carmelized onion pizza (from Plated) tonight!

’til next time, keep smiling! 🙂

Foodie Friday

Happy First Friday Friends!

image.jpgPhil and I are skipping the mountains this weekend for a little alone time and some R&R. Phil is returning from his business trip this evening so its the perfect excuse for the two of us to curl up with a nice bottle of wine and chill. I am taking on more classes starting next week so I’m really trying to mentally & physically prepare for the shift. It’s a good thing I know just what to do.image For me, there is no better way to prepare than to take the best possible care of myself…which includes fueling up for success! Thanks to Plated, that’s no problem, and since its the beginning of the month, 3 more delicious meals are about to arrive on my doorstep. I don’t know if I am going to make a change to try another delivery service anytime soon, just because I don’t think the meals are quite as healthy but I am still doing my research!imageFor now, I am diving in fork first to these delicious dishes and I encourage you to give Plated a try! This box includes whole wheat flatbread w/mission figs, caramelized onions, & teleggio, red lentil daal, smokey eggplant & garlic naan, and salmon ginger cakes w/soba noodles & winter vegetables. Include your email in the comments below and I will send you a free box to try!

’til next time, keep smiling! 🙂