Month: August 2013

Coffee Confessions

Good Morning!!!

I hope you guys are getting ready to enjoy your weekend.  Aren’t weekends made for relaxing morning?  Well I am lucky enough to squeeze in a little time, so I thought I would write a post I’ve been thinking about for a while.

It’s been a while since we had our last coffee date, so I got a little more to share!  Which is why I’m calling it a confession.  Don’t worry, nothing too crazy will be revealed.  Life hasn’t gotten that exciting for me just yet!  But life has been happening and I thought, “Why not chit chat, with a bit of vanity?”

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1.  First I want to address my sporadic posts.  I feel they are basically all updates!!  “Oh, hey guys, this is what I ate on the weekend,” or “Oh yea, here’s what happens during the week.”  I love pictures, which is partly why I do it.  The child in me wants to come out to play a lot sometimes.  Anyways, I want to start focusing on substance.  Recipes are a given.  Maybe, throw in some nutrition ish?  Bring back DIY?  Yoga?

2.  Fall is coming upon us.  As I’ve mentioned or hinted, it has been a bit hard to accept.  Tis’ the season of chilly weather (hello, blue hands), wearing clothes, and cooking.  But, this does give me new things to write about!  Fall detox, anyone?  Pumpkin recipes!  Fats and Proteins!  Fall is Vata season, so my Ayurvedic ways are telling me to prepare myself.

3.  Can we talk about my obsession with Lana Del Rey and J.Cole at the moment?  Two totally different styles, but I love what they have in common.  Catchy and deep.  I love what they sing/rap about and I love the fact they aren’t too mainstream.  Actually, they are… but not to the point that it’s annoying, like Beyonce (sorry bro), and Rihanna status.  Is it bad I get annoyed once artist become, like, popular?  I just like to pretend I know what’s really good.  Hah.

4.  I have been a Pinterest addict once again.  If I see it.  If I like it.  I will pin it.  It is my new bookmark page.  More towards recipes though.  Anybody pin?  I mostly do recipes, pretty food, things I wish I could make, and umm, quotes!

5.  I have sleeping problem.  Not really, I’ve just been a little conflicted.  A lot to do and a lot on my mind.  I haven’t had a day off in 10 days and I will still be going strong.  Hopefully things will slow down soon.  More so, with my mind.  I’ve been trying so hard to keep up with my yoga practice more than ever.  My reasoning has shifted from a way to move and stay active, to a chance to think about something else/nothing and refocus.  Focus on no matter what in the present moment there is no problem.  That someone out there needs your energy more than you (dedication), and your intention can be the most important thing to help you through the difficult moments.  Oh yea, and breeeeeathe!

6.  If I could, and technically I can, I would have coffee and waffles every morning.  And maybe a green juice on Mondays.

Till next time, my loves,

 

yesenia

PS.  Can I make this my life’s theme song?  In love with every word

 

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Simple Summer Salads

Good morning ya’ll!

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Hope you guys are all ready to have a fantastic weekend!  It is the last summer holiday weekend after all!  Even though I can’t really enjoy much of it (got to love retail), I think everyone else should take advantage of fun hangouts, BBQ, beach, and fooood.  I like to emphasize food, because, I like it lots.

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Summer is slowly (quickly in my eyes) coming to an end.  The weather is changing with colder nights and shorter days.  Chunky sweaters and long dark pants are upon us at the mall.  And most importantly, the farmer’s market is really good at reminding us too.  Blueberries are dwindling, while apple and pears are arising.  Can we just savor the last of summer though?  At least for the weekend?  Week?

IMG_1473Corn and Tomato Salad

Ingredients

  • 3 corn ears
  • 1 pint of cherry tomatoes
  • fresh basil (or whatever herb you prefer)
  • salt and pepper

Take the raw corn ears and run your knife along the cob to remove corn.  It helps to do this in your bowl, as to not get corn flying all over your kitchen counter.  Cut the tomatoes in half and add to the bowl.  Add some chopped fresh basil, as much as you prefer.  Mix all together.  Salt and pepper to taste.

IMG_1547Cucumber and Tomato Salad

Ingredients

  • 2 english cucumbers chopped
  • 2 large tomatoes chopped
  • 2 tbs dried oregano
  • red wine vinegar
  • extra virgin olive oil
  • salt and pepper
  • 1/2 cup feta (optional)

Combine tomatoes, cucumber, and oregano in a bowl.  Drizzle some olive oil first and mix.  Add some red wine vinegar and salt and pepper.  Taste and adjust to your like by adding more vinegar or salt.  Either add feta if you will be serving right away or serve it individually.  I served it individually as some people are about that vegan life 😉

These salads are super simple, but I think they really show what summer is/was all about.  Fresh and naturally delicious in their raw state, you don’t need much added for flavor.

Hope you guys enjoy your weekend!

yesenia

Where do I begin?

Good morning everyone!

So it has been an absolutely too long of a while.  How do I explain? Pictures? Words?

I have been hella busy.  Last week was really the game of catch up.  Caught up on school, job searching, and, like, healthy things.  You know, eating right, yoga, and some green juices.  After vacation I needed all of that.  So it’s almost ok, because really, I’ve been kind of boring.  Only the weekend did I start to act like a person and not a robot did I go out.  It was hard though.  Hanging with the big dogs and still getting up early for some downward dogs, will need some getting used too.

So after eating some of this last week….

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insert: #yogaeverydamnday

Last weekend kinda went like this…

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So now this week we are back too this:

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But we are still incorporating:

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Balance right?  Since I’m not determined to catch up with life stuff and not trying to loose those lovely vacation pounds, this week might be a little easier.  Or probably not.  I like my early wake up calls and yoga ish.  And to be honest, I’m riding out summer for as long as I can.  That means healthy salads, peaches, shorts, tanks, and maybe beach?  I might be a little ambitious.  *le sigh*

Enjoy the day, loves!

yesenia

 

 

 

Mixed Berry Crumble

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Good morning guys!

Umm, yes, it really has been a while.  I’ve only been throwing photos in your face for over a week, so I think it’s time for a little substance.  You know, words to read, sentences to put together, a story to enjoy.  I might not go as far as a story, but I’ll let you know about a little something.

On Sunday, the day we officially deemed ourselves done from vacation, all I wanted to do was get my life together.  Ok, I may be on the dramatic side right now, but I did need to prep and domesticate myself.  Some at-home yoga, cleaning, groceries, and home-cooking made the list.  And I think what made me feel best of all was some home cooking.  After going out all week, I can honestly say I just wanted to eat something simple and familiar.  I think being in that kitchen made me realize how much I missed it.  So much so that I extended it to dessert.  I baked!

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A berry crumble.  An easy and quick dessert.  A home-made comfort food.  Simple with prominent flavors.  A great combination of textures.  Serve with ice-cream and you have the best of the hot and cold sensation. Those were just simple facts I was giving about the beauty of a crumble in general.  I love the way it can go with any fruit.

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This berry crumble, I made with frozen berries.  Yes, I did.  Usually, I use fresh fruit, but because it was last minute, I didn’t have enough fruit to spare on one dessert.  I was trying to let my new fruit haul last the week, you feel me?  Anyway, since it was frozen I made sure to thaw it out a little by rinsing under warm water and letting it drain a little.  It still came out a bit more liquidity, but I added notes in case you don’t want such a thing.  But I can assure you, a crumble with a little more juiciness is not such a bad thing!

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Mixed Berry Crumble

Crumble

  • 1 cup whole wheat pastry flour
  • 1/2 cup oats
  • 1 cup brown sugar
  • 1/2 cup coconut
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp salt
  • 1/2 cup (1 stick) butter ( we used vegan earth balance) *cold
  • 1 tsp almond extract

Berries

  • 2  16oz bags frozen mixed berries (or whatever you like)
  • 1 tbs sugar

 * 1 tbs cornstarch

Preheat oven to 350.  Start with the berries.  Either let thaw for a couple of hours and drain, or do a quick rinse to get the frost out.  Pour berries into a 9×9 inch baking pan.  Add 1 tbs of sugar.  If you didn’t have time to thaw and drain the your fruit, like me 🙂 , you may coat the fruit with corn starch for a thicker filling.

For the crumble, mix all the ingredients except butter and almond extract, together.  With a fork or even your hands,  break apart butter onto the mixture and mash until thick balls of butter are covered with flour.  You are not trying to make a smooth batter!  Before you are finished, add the almond extract.  Even left over dry flour is ok.  It will eventually soak up the juice of the berries.

Pour crumble mixture on top of berries and place the pan in the oven for 30-35 minutes.  Take out and let cool just enough to serve warm.  Enjoy with some ice cream, please!

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Next time, I might add the cornstarch.  I didn’t think of it until after, and maybe a gooey texture would be pretty tasty.  At least no flavor will be left behind 😉

Hope you enjoy the day, loves!

yesenia