Silence. Stillness. Serenity.
That’s how I feel after a yoga practice. Ok, adding another resolution. Try to recapture this feeling more frequently through out the day.
All I know is I have moved past the madness of reinstalling my whole computer. This explains the M.I.A in posts. My computer is now Feng Shui’ed, and moving quite quickly thank you very much.
Not to worry Karma will come back around for those Virus writers…… Thank goodness for support from iyogi.
Anywho, moving along. So this little recipe find from Eating Bird Food hits the sweet spot craving (can you say cinnamon oatmeal cookie) , or is the perfect recovery fuel following yoga (or any other workout). I just copied this recipe right from her site.
Cinnamon Oatmeal Cookie Smoothie (Copied From Eating Bird Food)
- 1/2 – 1 frozen banana (note- peel your bananas before you freeze them)
- 3/4 -1 cup unsweetened vanilla almond milk
- 3 Tablespoons old fashioned oats
- 1 scoop vanilla brown rice protein powder
- ½ teaspoon cinnamon
- ½ teaspoon vanilla
- ¼ teaspoon ground ginger
- ¼ teaspoon nutmeg
- Place all ingredients in a high-powered blender and blend until smooth. If the smoothie is too thick, add a little more almond milk.
- Pour into a glass or bowl (depending on whether you want to use a spoon or straw) and top with 1 Tablespoon of dried fruit, nuts or other topping.
**You can make this smoothie with half of a banana and less almond milk but it’s even better with one full frozen banana and 1 cup of almond milk
Practicing Stillness of the body,
Practicing Stillness of the mind.
Did those pies awaken your sweet tooth? Need a sweet healthy carb to prevent a huge food coma crash? Here is a easy breakfast, lunch or even dessert to help transition back to the healthy side.
It’s banana bread in a bowl’s simpler cousin. It will give you energy to run, or head to back to the mall if you are brave, very brave.
Prep time < 5 min, Cook Time 8 minutes, Serves 2
1/2 cup Cornmeal
1 chopped frozen banana
2 Tsp Organic raw sugar
2 Cups Almond milk
1 Tbsp Cinnamon
1 Tsp vanilla extract
1. Pour in Almond milk in medium pot. Stir in banana, sugar, cinnamon and vanilla extract. Bring to a bowl.
2. Lower heat to low, whisk in cornmeal. Simmer until it thickens and becomes consistency you desire.
3. Pour in bowl and serve.
So close to Turkey Day and food mania ;).
On a serious note I would like to give thanks to my husband, family and friends for all their support. I have so much to be thankful for, and I hope to pass on my gratitude to others who may need a smile or word of encouragement.
Since I don’t eat Turkey I’ll shift the focus just a little bit. This bread can be used as a side dish to the main meal, or a light healthy breakfast for Friday.
Berry Good Bread Adapted from EatingWell.com
Serves 12, Prep time 25 minutes, Cooking time 30-40
1 1/2 cups whole-wheat pastry flour, or whole-wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup non fat plain yogurt
2/3 cup brown sugar
2 tablespoons butter, melted
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups fresh or frozen berries, (whole blackberries, blueberries, raspberries; diced strawberries)
- Preheat oven to 400°F for muffins, mini loaves and mini Bundts or 375°F for a large loaf. (See pan options, above.) Coat pan(s) with cooking spray.
- Whisk whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt in a large bowl.
- Whisk eggs, yogurt, brown sugar, butter, oil, vanilla and almond extract in another large bowl until well combined.
- Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined. Fold in berries. Stir just to combine; do not overmix. Transfer batter to the prepared pan(s).
- Bake until golden brown and a wooden skewer inserted into the center comes out clean, 22 to 25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf. Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack. Let muffins and mini Bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes.
Feeling better, getting my groove back. It’s so funny whenever I think of a title for a post one word will trigger a song. Today it’s groove. Random, yes. Welcome to my brain. Maybe I’ll start a game, name the artist who sang that song. Anyone know this one?
This weekend involved a simple equation, increased energy + sun= run. With the help of Rock My Run’s Banging Beats mix, I actually completed 6 miles . I will not tell you my pace since it is embarrassingly slow. I also welcomed back the carb cravings this weekend hehe. Solution: sweet healthy dip.
Remember when I posted yummy Chick Bars, the perfect post workout snack? If not click here to refresh your noggin. Today I made a similar recipe but did not make it into bars. Chocolate Covered Katie’s Blondie Dip, still a great refueling snack or dessert, now in spoon form. I made a few changes, just for variety. What remains the same is how quick and easy it is to make! You have carbs, protein, healthy Omegas from the Chia Seeds, and take care of a sweet craving all in one shot. Only if life were so simple.
1 1/2 cups Garbanzo beans (AKA 1 can chickpeas)
1/8 Tsp salt
1/8 Tsp baking soda
2 Tsp vanilla extract
1/4 cup unsweetened applesauce
1/4 cup plus 3 Tbsp almond milk
1 tsp Stevia
1 Tbsp Chia seeds
1 Tbsp Sugar free instant vanilla pudding (just throw the powder right in)
1 Tbsp Cinnamon
Place all ingredients in a medium size bowl and process with a hand mixer. I sprinkled some dried blueberries on top. Easy and delicious!
Looking back at my pics I realized I’m like a kid who can’t stay in the coloring lines. Hmmm, go figure. Still have my work cut out for me. It’s a work in progress. Just like the blog roll page (which I am leaning towards and will continue to develop in next few days).
Anyways, on to other topics like food! This bowl of comfort has been perfect for the colder days we have been having here. Of course it’s all relative since we hardly have more than 20 degree temp change all year. But, I have come to appreciate the more subtle changes here in southern CA over Rochester, NY where I grew up.
I have been definitely getting enough Beta Carotene this week with all the pumpkin I have been eating. Good for the eyes! This oatmeal mix is perfect following a workout, or as a meal or snack. The protein will help to rebuild your muscles and keep you full for awhile. This version is a little sweeter with applesauce and a little agave, but both will give you energy. The insulin spike will be dulled by the fiber from the oats and protein. Good stuff.
Pumpkin spice oatmeal
1/2 cup slow cooking oatmeal
1/4 cup oatmeal
1/4 cup pumpkin purée
1/4 cup unsweetened applesauce
1tsp vanilla extract
1 cup almond milk
1/2 cup water
1 scoop protein powder
1 tsp cinnamon
1 tsp pumpkin spice
Bring water and almond milk to a boil. Stir in spices, applesauce and pureed pumpkin. Bring back to a boil and place on med heat. Add in oatmeal and cook for 10-15 minutes. Then add in Oat bran. Keep cooking until it’s consistency you desire. Lower heat and add in vanilla extract and agave. Continue to stir, and turn off heat. Then add in the protein powder. You can eat part immediately and place half in the fridge for the morning. Breakfast to go. Perfect!