Foodie Friday

Welcome to the weekend!

I think I’m so excited for this weekend that I totally forgot to post today…whoops!! Not that we are going to be doing anything particularly exciting but I get to tackle the mountain again and I’m feeling like a need to redeem myself!

But since this is Foodie Friday you probably want to here about food, haha, so let’s get on with it, shall we? Today’s post is actually an easy sauce or marinade that we’ll be using tonight in our shrimp tacos, Chimmicurri sauce.

I have no idea why it’s taken me so long to try my hand at this herbaceous delight but I can guarantee it will be a household staple for the April’s moving forward.

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Chimmicurri Sauce

  • 1 bunch parsley
  • 1 bunch cilantro
  •  2 limes (juiced)
  • 2 jalapeños (sort of seeded)
  • 3 cloves garlic
  • 1 shallot
  • 1/4 red wine vinegar
  • 1/2 cup olive oil
  • salt & pepper

Combine all ingredients in a blender, pulse until well combined & store in an air tight container in your refrigerator. You can use it on just about anything for a burst of bright fresh flavor!

 

’til next time, keep smiling! 🙂

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Foodie Friday

Happy Friday Friends!IMG_0696.JPG

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While the rain has been coming down here in SF, the snow has been falling in Tahoe and I can not wait to hit the mountain this weekend! Phil and I are heading up to celebrate a friends birthday so the house is going to be packed – which means lots of eating, drinking, and general ridiculousness in addition to skiing! Before we go, I wanted to share this month’s Foodie Friday restaurant feature, Top of the Mark. You may recall Phil and I enjoyed a wonderful Valentine’s Day brunch there last weekend, and it was so good I had to share. IMG_0695.JPGWhile some locals may say this is a bit of a tourist thing, I would disagree – from the food, to the service, to the view, everything was wonderful! Top of the Mark is located on the top floor of the Mark Hopkins Intercontinental Hotel in Nob Hill and boasts unparalleled views of San Francisco. Phil and I took our time and coursed out our meal, sipping some delicious California sparkling and taking in the city scape…talk about relaxing.IMG_0693Especially since we moved to San Francisco we try to make our dining out experiences special…back home we went out to eat 5-6 times a month but with the higher cost of living out here, we’ve cut that back to about 1-2 a month. Since we don’t do it as much we try to go places we haven’t tried, make each experience unique, and use food as a way to get to know our new city a little better. If you’re an SF local or if you’re just visiting, you’ve got to check out brunch at Top of the Mark or even just pop into their bar – you won’t be disappointed!

 

’til next time, keep smiling! 🙂

Foodie Friday

Happy Valentine’s Weekend Lovers!

I ho12002928_10207658248477136_945958856807416547_npe everyone is excited for a romantic weekend, haha!! Of course, I am kicking things off with a lovely evening of FREE yoga and exclusive shopping! That’s right, tonight is the night I teach at HAVEN collective yoga’s trunk show hosted by the beautiful & talented Jacqueline Palmer. I am so excited to slip into their amazing contour leggings and share my offering with the Bay Area beauties in attendance. But enough about that, today’s Foodie Friday is sort of a Valentine’s themed because I made this recipe specially for my handsome husband. He asked me to pick up some zucchini bread ingredients earlier this week and they sort of just sat there. So I took the hit, haha, and got to work concocting a healthy but still delicious zucchini muffin for us both to enjoy this weekend & coming week.IMG_0651Just like everything I make, this still needs some tweaking, but certainly good enough to share as is…I present:

Zucchini Muffins w/PecansIMG_0648

  • 2 scant cups whole wheat flour (sifted twice)
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 1 pinch nutmeg
  • 2 eggs (or egg substitute)
  • 1/3 cup sugar
  • 1/4 cup honey (heavy measure)
  • 1/2 cup 2% plain greek yogurt
  • 1 tsp vanilla
  • 2 zucchini grated and squeezed of excess moisture
  • 6 tbsp coconut oil
  • 1 cup chopped pecans

Heat oven to 325. Mix flour, baking soda, baking powder, salt, and cinnamon together in large bowl. In separate bowl, combine eggs, yogurt, honey, oil, sugar, vanilla, and zucchini and whisk until well mixed. Add wet to dry and fold all the ingredients together until uniform. Then add the pecans, spoon into cupcake tin (lined, sprayed, and filled 1/2 – 3/4), and bake on center rack for 14 minutes.IMG_0650I was definitely skeptical at first but I must admit, I could become addicted to these moist, delicious, little wonders!! I hope you and yours find yourselves inspired to get creative with some of your favorite treats this weekend!!

 

’til next time, keep smiling! 🙂

 

Foodie Friday

Happy Friday!

hero_Root_Vegetable_Chili_with_Cheesy_Cornbread_HEROIt’s Super Bowl 50 weekend here in San Francisco and we’re getting the heck out of here! Phil and I are heading to our ski share on North Lake Tahoe for some sunny ski weather, time with friends, and a weekend away from the chaos!hero_White_Pizza_with_Sriracha_Buffalo_Chicken_and_Creamy_Ranch_0079_1Along for the ride are some awesome Plated meals to keep us warm and full of energy as we cruise the slopes of Squaw. That’s right, it’s the first Friday of the month so it’s a Plated inspired Foodie Friday! I am super excited to make some root vegetable chili with corn bread, and Phil is excited to dive into buffalo chicken pizza come game time! Since we’ll be sharing with friends I’m trying to make everything more ‘appetizer-ish’ so I’ll be turning the black bean burritos into more of a dip & chips situation.hero_Black_Bean_Burritos_with_Guacamole_0044_1I love getting a delicious box of fresh ingredients delivered on the day I choose. There are a lot of options out there but since Plated lets you truly customize your meal options, I can swap meat, veggie, and fish choices whenever. Also, I can skip weeks or cancel anytime which is perfect since it’s a treat once a month for us. If you’re interested in trying it out, comment below with your email address and Plated will send you a box for free (well, technically I’ll  email you a voucher for a free box but you get the idea!)!

 

’til next time, keep smiling! 🙂

Foodie Friday

Welcome to the weekend friends!

I’ve got a few more classes this weekend and am really excited about taking on a few new classes on my regular schedule!!! Be sure to check out my yoga page for classes, workshops, and information on how to schedule your own private yoga sessions! Now, onto the important stuff…FOOD!! IMG_0590.JPGAfter my corporate wellness presentation on Wednesday (which went splendidly, thanks so much for asking 😉 ) I was feeling inspired to create a homemade version of something I have been eating a lot lately – Health Warrior chia bars. Don’t get my wrong, they make a fabulous product BUT for me, there was too much sugar (three kinds in their snack bars and seven kinds in their protein bars), and I wanted to see if I could avoid paying nearly $20 a box. SOOOO, I read the ingredients on the back and decided it wouldn’t be too much of a challenge to make something similar, and I was right, these are ALMOST as delicious as the real thing!IMG_0595.JPG

Chocolate Coconut Chia Bars

  • 6 tbsps almond butter
  • 1/4 cup honey
  • 3/4 chia seeds
  • 1 cup HOMEMADE (yep, thats right!! 😉 ) puffed brown rice
  • 3 tbsp coconut oil
  • 1 cup raw shredded coconut
  • 2.5 oz 85% dark chocolate (or something you like)
  • 6 scoops protein powder (vanilla plant based or whatever you like)

So the main ‘time suck’ for this recipe, which isn’t even really that bad, is the puffed brown rice. You can always buy it but why not try homemade – cook some brown rice, dry it out in the oven to get the moisture out, puff in HIGH heat coconut oil, and cool on a paper towel to remove excess oil. From there all you’ll need to do is combine all the ingredients, press it out in a parchment covered baking pan, cut into squares, and you’re good to go! I like mine cold so I keep them in the fridge, but you’re welcome to store them in the pantry if you prefer.

I definitely plan to play around with the recipe over the next few weeks and will keep you posted on how things progress, but its certainly a great place to start!

 

’til next time, keep smiling! 🙂

 

 

Motivation Monday #4

Welcome to the start of another exceptional week friends!

yoga-photography workshop-5.jpgWhile my family has been in town we’ve been keeping busy with long walks around the city, bike rides over Golden Gate Bridge, Paint Nite, rooftop dinners, and awesome city meals! I feel like Phil and I took a mini vacation even though we never left the Bay Area.IMG_0533.JPGWe have one more day until Mom & Dad fly home which isn’t keeping us from staying committed to kicking butt and keeping healthy for the 4th of our 16 exceptionally motivated weeks. My day started bright and early with a bike ride, yoga class, and some meditation. Then its a little more family time and crossing my fingers the weather holds out for my parents. I also have to squeeze in some work because there are some great projects in the works this week that I am super excited to share with you…soon!IMG_0540For now, you’ll have to be satisfied with another week of healthy eats and awesome exercises to stay healthy, motivated and feeling like your best! There is nothing quite like time with family to leave you feeling full of energy and ready to tackle another week!

Week 4

“Life doesn’t get easier, you just get stronger!” 

Weekly Exercise: Yoga Daily, 45 minutes cycling 2x week, and HIIT 2xweek

Routine: Pyramid Style  (2x week)                                                                                                                     (10sec, 20 sec, 30sec, 40sec,30sec,20sec,10sec rounds w/15sec rest btwn)

  • burpees
  • lunges
  • mountain climbers
  • skaters
  • plank

Breakfast: scrambled eggs whites with cheddar cheese & spinach on sprouted toast and orange juice OR oatmeal with banana and walnuts

Lunch: tuna salad with mixed greens OR tofu bowl with veggies and quinoa

Dinner: cauliflower pizza, fish tacos with zesty slaw, OR whole wheat pasta w/roasted veggies & marinara.

Snacks: Health Warrior Chia Bars, Trail Mix, Hummus w/cucumbers, carrots & pita chips, and apple w/peanut butter

 

’til next time, keep smiling 🙂

Foodie Friday

Happy Friday Friends!!

chiaroscuroIt’s been a great couple of days with my family in town – especially because of the awesome food! While I have been sticking to the posted dietary routine as best as possible, I definitely used up one of my ‘cheat meals’ the other night. Since it is Restaurant Week here is SF we went to dinner at Chiaroscuro, right next to the TransAmerica Pyramid. The food was so amazing I totally forgot to take pictures….WHOOPS!!! We had an incredible four course meal complete with an amuse, intermezzo, and excellent wine.Chiaroscuro-food Today we’re heading out to Vie for a private wine tasting and I’ve provisioned some goodies to pair with everything – I am super excited to see how the day unfolds and looking forward to the rest of the weekend with my family and Phil.

 

’til next time, keep smiling! 🙂