Banana Overnight Oats

Good morning everyone!!

It’s Friday!!  Doing anything good on the weekend?  Amazing? Just plain ol’ relaxing?  I got a mix of work and play.  The healthy balance of the two.  It’s been a little crazy trying to fit in what I need and want to do into this week, but it’s part of the adjustment period I guess.  Yesterday was a true test on trying to get every done.  Didn’t go as planned, but you live and you learn right?

Breakfast

Raw ginger cereal, almond milk, and banana.  Lovin’ raw breakfast thing!  It is perfect warmer mornings.

Lunch

Avocado and bean spread sandwich on-the-go.  With a green kombucha and orange on the side.  Wish I had only taken more time to savor every bite.

Dinner

Falafal salad with grilled veggies.  I was starving so it took a lot of will power not to order a sandwich.  This was pretty good though and did the trick!

Dessert

Iced coffee with soy while taking a stroll.  I tried to enjoy the last part of my day outside for a little.  It kills me to have this beautiful weather and not enjoy it sometimes.  Perfect ending.

Recipe Time!!

I’ve been enjoying this other raw breakfast as of late as well.  It’s perfect when you need a filling quick breakfast.  Whether enjoying it in a bowl or out of jar already out, it’s a great make-ahead type meal. I actually posted pumpkin overnight oats last fall.  You can used the same ratios and just leave out the pumpkin and sub in the banana for this recipe.  I’m actually going to give you different ratios for this one.  It’s a bit of a smaller portion, but it does the trick just as well.  You can always spruce it up with whatever toppings as well!!  I love fresh berries in the summer!

Banana Overnight Oats

• 1/3 cup oats
• 1/2 tbs chia seeds (or 1 tbs of flax)
• dashes cinnoman
• 1/2 banana
• 2/3 cup almond milk
• top with nuts or nut butter or fruit

Mix the dry ingredients together.  Add in the milk and mash half of the banana inside.  Set in the fridge overnight.  Enjoy

*I especially love mine with almond butter, and even more in a jar.

Have a great weekend loves!

 

yesenia

 

 

Energized

Good morning my dears!

Can I start by saying that I am so awake?? I’m guessing that everyday my body needs something different.  One day I’m good with less than five hours of asleep , another day I need a good six hours plus a nap.  I think it’s the variability of my schedule?  Anyways, I am hoping that my energy levels make for a productive day.  The has been out for over an hour now, so the day has officially started!

Wednesday’s eats

Breakfast  *Unpictured yogurt and raw sprouted cereal.  Twas delicious.  With grapefruit on the side it was perfect pre-yoga fuel.

LunchAmazing.  I just put a bunch of veggies that needed to be cooked together and hoped for the best.  That’s how all the real chefs do it, no?  I roasted asparagus in the oven with some olive oil and balsamic vinegar.  I sauteed some dandelion, mushrooms, and onions.  Took some cooked quinoa and heated up with my ayurvedic chili blend nuts.  With a fried egg on top, this meal was just what I needed to get me through the day.  Lots of proteins and greens.  That’s totally in now.

DinnerThis bad boy.  I’ve been trying to incorporate more juices/drinks into my diet.  I love the benefits of the nutrients from the vegetables in the juices.  Sometimes you just can’t get it all in through cooking, you know?  Another drink I’ve been including is kombucha.  Full of healthy probiotics for digestion and skin, I’m so glad warm weather is here so I can enjoy it more!

Maybe it was all that superfood goodness that got me through the day alright?  Since what you eat the day before doesn’t affect you till the next, I think the energy almost passed on.  That’s my theory for the day.  Hopefully this makes for a productive and well balanced few days.  After the last few nights, I definitely need a little umph.

Enjoy the day!

 

yesenia

Like I Started

Good Morning!!

It is bright and early today so I thought I have time to do a recap on my eats the last 2 days.  I’ve been trying to stay on track with food and school work, and it’s what I’m going to continue to do through out the week.  Today I woke up really tired though.  As in I got up and turned the stove on to heat up water… five minutes later I am back in bed for another hour.  Let’s not even talk about how many times I hit the snooze button before that.  I’m just proud I got to listen to my body for that one.  Anyways….

Monday

Breakfast:  grapefruit

Lunch:Mesclun and arugula.  Sauteed veggies, chickpeas, quinoa pattie, and spicy eggplant.  Just another 1.5 pound salad from Whole Foods.  Kombucha on the side.

Dinner:  Beet juice.

*Obsviously I had a lot to eat the day before until late too.  This is me focusing on giving my digestion system a little rest, and focusing on optimizing my energy levels with the main meal at noon.  Worked out pretty well.

Tuesday

Breakfast:Banana Overnight Oats (recipe coming soon!)  Loved dining out al fresco!

Lunch: Appetizer of bread and bean spreadSauteed dandelions and mushrooms, fried egg, feta cheese, and honey wheat toast.  Finished off with a drizzle of balsamic

Dessert:Monkey Mind Bread Pudding:  banana, almonds, raisins, and coconut.  Must share with you!

Dinner:Fried Plantains, courtesy of grandma’s kitchen.  These were sweet and salty at once.  Amazing.

*Lots of ginger tea.  I ate a little more than I needed for lunch, so I made sure to give myself ample time to digest.

This is just a what-I-ate, series.  Kind of how I used to blog most of the time.  I really hope to keep this up, with some recipes, information, and ramblings all at once.  Nothing I love more than sharing about EVERYDAY food and health.

Enjoy lovelies,

 

yesenia

Dandelion and Mushroom Fried Rice

Good morning everyone!  (It’s still before noon, bear with me)

 

I hope you all survived Monday.  I was going strong until the last few hours.  I think knowing I had to get up at the crack of dawn for yoga made me even more ready for bed.  Anticipation isn’t always the best when it comes to bedtime.

Anyway, I got a great recipe for you guys.  I’ve been trying to be in the kitchen a little more.  Mostly because I decided to make some time for myself… and for some greens too.  I’ve been loving all the eating out, but after a while, you just need some simple filling foods.

What we have today is a quick fried rice dish.  Brown rice with some veggies, eggs, and soy sauce, you really can’t go wrong.  Tis yummy, fast, easy, and yea, just yummy.  Of course, the different kinds of combinations are endless when it comes to this kind of dish.  Different vegetables, proteins, and flavors, such as peanut butter, make this a can-do-no-wrong dish.  I chose dandelion as it’s the perfect spring vegetable.  As a detoxifying leafy green, it cleanses the liver and is high in calcium, iron, and antioxidants.  I even added in some sprouts for the same reason.  Spring calls for a little kind of detox everyday, and this recipe is an easy and tasty way to do that.  Oh, and the mushrooms give a lot of protein too

Please feel free to adapt to your own tastes though.  The point of this dish was for me was to just get in the kitchen and get a little creative.  Plus, a little meditation while chopping some veggies never hurt any one.  Oh wait, I lie… just try not to chop your finger off, it hinders the rest of the home cooking experience.

Dandelion and Mushroom Fried Rice

Ingredients

• 2 cups cooked brown rice
• 1/2 -1 bunch dandelions
• 2 cups mushrooms chopped
• 1 small onion chopped
• 1 clove garlic minced
• handful of
• 2 eggs
• 1 tbs soy sauce
• 2 tsp cumin
• safflower oil
• pepper

Over medium heat, take a saute pan and put about 2 tbs of oil.  Add the onion and garlic and saute until soft, clear,and fragrant.  Add the mushrooms and let cook with the onions and garlic.  Once cooked, tear dandelion leaves into halves and combine with vegetable mixture.  Once the leaves start to wilt, add in the rice.  Stir to combine.  Once cooked, make a small whole in the middle of the pan, spreading the rice against the sides.  Add about 1/2 tbs of oil into the center, then crack 2 eggs into the center.  Scramble the eggs in the center of the pan, and once cooked through, mix with the rice.  Add in the sprouts, soy sauce, cumin, and peppa to taste.  Stir until sprouts have wilted

Serve and enjoy!

 

yesenia

As Of Late

Good Morning!!

I hope all has been well!! That you all have been able to enjoy your Mother’s Day, good weather, and been keeping busy.  I know I have.  So much has been changing and routines have been needing adjusting, it’s something I have to get used too.  With another job, school ending, and summer approaching, there has definitely been and will be a lot to look forward too.  I thought I take some time out to show eats, outings, and other stuff as of late. *Limited* I took a break with the camera.

 

 

 

 

 

 

Upcoming recipes!

 

 

Happy Monday!!!!  Hope you’re all off to a great week!!

 

yesenia

 

 

 

Spinach Lasagne

Goood Mooorning!!!

I hope you guys are ready.  I am coming back and back with vengeance.   I’ve been meaning to post this since Monday, but then life happens.  Doesn’t life know I have things to do!  Recipes to share!  Pictures to take! (Feeling semi-dramatic, just go with it.) Not only that, but this was the PERFECT Monday recipe.  

Well, today is a rainy Wednesday, so I’m making this the PERFECT rainy Wednesday recipe.  It’s Wednesday.  Hump-day.   Oh-my-gosh-why-can’t-it-be-Friday day.  Not only that, but it’s rainy.  The worst kind of hair/shoe day.  I can’t think of no other way to make one feel better than lasagne.  It works, trust me.

I actually made this on a dreary Monday (ironic?), so it’s basically a cure all.  It’s comforting, easy, cheesy, and warm.  Something to get you through till the weekend, it’s a mid-week semi-indulgence.  Made with spinach and whole wheat…. it’s practically health food.  Your welcome.

Spinach Lasagne

Ingredients

• 1 or 2 whole wheat no-boil lasagne packs
• 20 oz jar marinara sauce
• 1 lb ricotta cheese
• 2 blocks mozzarella cheese grated (about 2 cups)
• 1 package frozen spinach thawed
• ground pepper
• 1 block parmasan cheese

Preheat oven to 350.

In a bowl.  Mix together the ricotta and half (1 block) of the mozzarella cheese.  Making sure you squeeze most of the liquid out of the spinach, add that in next.  Add some fresh ground pepper and mix to combine.  Divide mixture into 3.

Using a 9×13 casserole pan put a thin layer of sauce, just to wet the bottom.  Place your first layer of lasagne noodles on the pan.  Should be about 4 noodles.  Use one part of the cheese mixture and evenly place on top of the noodles.  Add a thin layer of jarred marinara sauce, probably a half cup.  Time for your next layer of noodles, cheese, and sauce.  After your third layer, cover with another 4 noodles on top.  Poor the rest of the marinara, about 1/3 of the jar.  Spread the other half of grated mozzarella on top.

Place in the oven for about 40 minutes.  Mozzarella should be browning and bubbling on top.  Take out the oven and grate the parmasan cheese on top, however much you desire.  Place in the oven for another 5-10 minutes.

Serve warm and gooey!

*Most of these were rounded measurements.  I’m still trying to get into the habit of measuring while I cook.  I take for granted the laid-back attitude of cooking compared to the preciseness of baking.  Whoops!

Enjoy lovies!

 

yesenia

Little India

Last Friday, my friend and I decided to take a little trip to place relatively local (the next town over).  Full of good food and friendly people, I honestly have to go there more often.  I’ve only heard good things about this street and can easily be called Little India.  A strip where people walk around in their sari’s, eating in local authentic restaurants, grocery shopping in their local Cash and Carry, and stores full of beautiful gold jewelry and amazingly detailed traditional Indian attire.  I was completely in awe of what I was missing out.

Rasoi

Looks like your typical Indian restaurant, but the food was anything but.  I know that there are all different types of Indian food, from different regions, honestly though, I don’t know the difference… yet!  We went to a lunch buffet since my friend isn’t as familiar with the food and wanted to try a little bit of everything.  A big lunch full of different food, how can I not?

Plate number 1.  Naan, noodles, corn salsa, veggie curry, and spinach pakoras.  Those noodles… oh man, ordering them forever more.

Plate number 2:  rice, chole (chickpea curry), palak paneer (farmers cheese with spinach), veggies and salad.  Why I love veggies.

Dessert was amazing.  Those little cheese balls that were soaked in some kind of syrup.  Oh-mah-gawd.  I’ve had this before, but never remembering it tasting so amazing.  As in I must get it every time.  The rice pudding was really good too, perfectly sweet and cooling after all the spicyness.

I thought the food was amazing, not too spicy or oily, which tends to happen alot with Indian.  On the other hand, my friend was a little more sensitive to the spicyness.  Nothing a little cooling yogurt couldn’t cure though.

Afterwards we walked around the streets and supermarkets.  It was a beautiful day so we made sure we didn’t miss a thing.  New adventures should never be rushed!

Made my day!

Saffron. Pistachio. Ice. Cream.

I could totally make this a weekly thing.  Can’t help it.  Love the food, culture, and ancient wisdom it has to offer.  One day, I plan to be part of the real deal.  Where the heat and smells of incense and curry fill the streets.  Until then, Little India, you will do just fine.

I have some recipes planned for you guys next week.  I hope you enjoyed this.  Trying to spice things up

Enjoy your weekend loves!

yesenia