YTT – Day 2

Day 2 is done like dinnah! Today was pretty good, we have another teacher for today and tomorrow and I believe a few other times. Apparently, all the girls “fall in love” with him too. Haha. Not sure what that means, but he was a rather great instructor.

He taught us all about the Doshas and how to tell the differences between all three. Vatta, Pitta and Kapha are the types and they are each different in their own way. Like I said in my blog yesterday, I encourage you to Google “Dosha quiz” and take the test to see which one you are! And after today, I think I may start to lead a more Ayurveda type diet and lifestyle, as that’s what we learned about today and it all made alot of sense to me. It’s not for everyone, but it’s a plant based diet (check!) and alot of healing meditation and yoga (also check!), plus some other really interesting things that all kind of, spoke to me today, I guess you could say. It was a really eye opening experience. We also did a really yin yoga session (which was still painful for me, but I pushed through!) and some meditation.

I noticed that meditation is really hard for me and it’s something I need to really focus on. I can’t sit still. Well, I can but my mind really can’t. It’s going a mile a minute with so many things, it’s hard for me to clear it and let go of it all. I’m much better at doing a really hard yoga session, than doing a really light yin one.

We also watched the nutrition documentary “Forks Over Knives”, which I strongly recommend you all go watch right now. NOW! Rawrrr. I keep telling people to lead a plant based lifestyle, but nobody listens to me. Well, ok. Some people do actually listen. But seriously, the effects that food has on our mind, body and souls is astonishing. And a plant based diet can help and even reverse dis-eases like cancer and heart dis-eases.

(Did you notice I wrote dis-ease, instead of disease? That’s pretty much what a disease is! It’s a dis-ease. As in, you have no ease. Get it? I thought that was pretty clever when he mentioned that today. Haha.)

So to sum up, the day went well. I’m sore and exhausted but I get a massage tonight from Mike so yay for that 😉

xoxo

Becky

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Yoga Teacher Training! Ahh!

Well, I’m finally doing it! The day is almost here. My yoga teacher training intensive begins tomorrow & I couldn’t be more excited/nervous! My body pains have been acting up the last few days, so I’m really hoping they calm down for tomorrow morning. It’s going to be an intense month, but I’m up for the challenge. I think I’m going to make a blog, specifically for my teacher training journey. I’ll post the link on here, for those who are interested.

So many thoughts are swirling around in my head.

What should I wear? What if I can’t keep up? How do I do a proper headstand without looking like a stupid face? Ahh! Hopefully, all of these questions will be answered soon.

Wish me luck!

xoxo

Becky

Maple Roasted Veggie Recipe

In honor of Canada Day (which is today, to all of you non-Canadian type people), I wanted to share a lovely & yummy roasted veggie recipe infused with the wonderful (and very Canadian) flavor of maple! Enjoy and Happy Canada Day, eh! (We don’t for reals say that…)

xoxo

Becky

Maple Roasted Veggie Recipe maple-roasted-vegetables

Ingredients:

  • 1 pound sweet potatoes, sliced into 1/2-inch rounds
  • 2-1/2 cups cauliflower florets (about 1 head)
  • 9 ounces Brussels sprouts, halved (about 2 cups)
  • 2 tablespoons vegan butter
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons maple syrup

Directions:
Preheat the oven to 400°F. On a baking pan, evenly scatter sweet potatoes, cauliflower and brussels sprouts. In a small pan,  place butter, maple syrup, salt, and pepper; heat until butter melts. Pour over vegetables and stir. Cook in the oven until tender, about 40 minutes, stirring halfway through! Easy peasy!

Raw Coconut Macaroons

I’ve been reading Kimberly Snyder’s book “Beauty Detox Foods” and absolutely adore it. One of my fave sweet treat flavors, is coconut. And these lovelies are raw, vegan & gluten free. Win-Win-Win.

xoxo

Becky

Raw Coconut Macaroons img_5472

 

Ingredients:

  • 2 cups coconut flakes
  • 1/2 cup raw cacao powder
  • 1/2 tsp vanilla extract
  • 1 tsp raw coconut sugar (used instead of stevia)
  • 1/2 cup raw coconut nectar
  • pinch of sea salt

 

Directions:

  1. In a large bowl, mix together the coconut flakes, cacao powder, coconut sugar, sea salt, and vanilla extract.  Add the coconut nectar last and mix well until everything is well-combined.
  2. Scoop a small amount into hands and roll into shape.  This step is a bit messy as the coconut nectar is quite sticky, but that’s part of the fun of cooking!
  3. Place macaroons into the freezer for a few hours.  Sprinkle with some extra coconut flakes and serve cold.

My Secret Obsession

Ok, it’s no real secret. I love chocolate! Who doesn’t though, right? Sometimes, a girl just needs a sugar fix. Makes me feel naughty. Wink. Since going vegan though, it’s hard to find a quick fix chocolate bar treat that I can actually eat! Everything has either too much sugar or some sort of dairy in it. Which just doesn’t fly with me. Also, I have been craving mint chocolate these days, which just makes it harder to find something I can eat and that’s tasty.

Well my lovely bloggy blog readers, I found it! The Holy Grail of mint chocolate bars. O-M-Goodness, did I ever find it.

Theobroma. Best chocolate bar I’ve evah had. Their 60% dark mint leaves is beyond amazing and not only is it vegan (I thought only 70% and higher had no dairy, but I was wrong!) but it’s also natural, organic, gluten free and GMO free! And, it tastes like heaven. It’s not too dark, so it’s not bitter and it’s not just mint flavoring. There are actual for reals mint leaves right in the bar, so it adds a really unique texture as well. DE968-l

Only down side to this, is that I’ve only found it at my local organic store and it’s more money than your average bar. But it’s so rich, you don’t need alot of it so it lasts a while. May I also suggest using it for a sexy fruit fondu! Yummy. I’m also going to work this chocolate into some delish recipes for the future, so watch for those!

Theobroma’s delightful dark chocolate will astound you with its full force of flavor. Combined with the natural flavor of real mint leaves, this leaves other mint chocolates in the dust. Seriously, it’s amazing. I think it’s the texture that puts it over the top. Nothing beats something that’s pure and natural. The ingredients are simple and easy to pronounce too 😉 Organic Fair Trade Cocoa Mass, Organic Fair Trade Cane Sugar, Organic Fair Trade Cocoa Butter, and Mint. That’s it. Oh! And did I mention that the entire bar is only 400 calories?! Which is by far the least amount of calories I’ve seen in a chocolate bar this good.

So if you are lucky enough to see this while you’re out and about, treat yourself and thank me later 😉

xoxo

Becky

Vegan Cooking & Baking Substitutions

I came across an article on VegNews that I really wanted to share. It’s all about vegan substitutes for cooking and baking! It can sometimes be hard to keep track of how and what to do when it comes to vegan substitutions, so I hope this guide helps 🙂

xoxo

Becky

Vegan Cooking & Baking Substitutions

Ban Butter
What it does
: In baking, butter adds flavor and a rich and sometimes a spongy texture. It also helps baked goods rise evenly and adds to both the density and sweetness.
How to substitute: Butter is extremely easy to substitute in vegan baking. If baking a recipe that has natural spice or flavor to it, such as spice cookies or gingerbread, olive oil or untoasted sesame oil work well. Unrefined coconut oil (which is solid at room temperature) can add the thickness that butter would, and canola oil works in recipes with liquid sugars (think maple syrup) or solid fats, such as groundnuts or chocolates in cakes. Vegan shortening works well with cookies and piecrusts. And of course, there’s vegan margarine, which creates the buttery taste so many desserts require.

Move Over, Milk
What it does
: Milk adds flavor and richness and creates texture in baking.
How to substitute: Milk is definitely the easiest to substitute in vegan baking, as many non-dairy milks already exist. Full-fat soymilk will help create the richness of whole milk, while rice milk is lighter. Almond milk sometimes can add a subtle almond taste, as can coconut milk, and both will contribute to the richness of a recipe. For added vanilla oomph, try vanilla-flavored non-dairy milk.

Oust Eggs
What it does: Eggs add moisture and act as a binding agent in baking. They are also a leavening agent, helping food to rise during baking.
How to substitute: Milk might be the easiest ingredient to sub, but a close second goes to egg substitutes. Ground flax seeds are a popular substitute that are also nutritious—three tablespoons of water to one tablespoon of ground flax seeds equates to one egg. Mashed banana and applesauce are other healthy alternatives that completely cut out the cholesterol eggs add to baking. Baking powder, baking soda, and vinegar are also aces. And soy yogurt is a creative way to replace eggs and can add a rich texture to your baking, as can puréed black beans.

Hit the Road, Honey
What it does: Honey acts as a natural sweetener. It also helps to brown your baked goods, adds color, and retains moisture.
How to substitute: Simply reach for other viscous liquids, such as maple syrup or rice syrup. They add the same natural sweetness and contribute to the browning effects. You can try cooking them a little to simmer out some of the water to create a thicker syrup too.

Can It, Cream
What it does: Cream creates a smooth and sometimes fluffy texture in baked goods. It adds richness, and can make for a satin-like quality.
How to substitute: The richness of coconut milk can make a good replacement for cream. For a homemade replacement, blend one-part cashews and one part water until smooth. There are also a variety of non-dairy creams and creamers on the market.

Another Day, Another Publication!

MindBodyGreen is wonderful. They have published a number of my recipes on their site, and I’ve always gotten lovely comments and feedback from people because of that. Now, they have published an article that I wrote!

Here’s the link!

My MindBodyGreen Article

xoxo

Becky

Exciting News!

I am so excited to announce that I have been accepted and am now signed up for a… DRUM ROLL… YA Certified Yoga Teacher Training! Ahh! I know, I know. Ok, allow me to calm down…

AHHHH!

Ok, I’m good. Seriously though, I am so beyond excited (and maybe a tad anxious!) to finally be doing my yoga teacher training course. I’ve been wanting to do this for so long, and finally I found a training that fits my needs perfectly.

My boyfriend is so amazing. He has supported me through all of my decision making and is just as excited for me to do this as I am.

I plan to make a blog, dedicated to my teacher training experience. More details on that soon 🙂

I can’t wait to be apart of this, what I think will be, truly life changing experience.

xoxo

Becky

Acai Immunity Smoothie

Mmmm, smoothies. One of my most favorite things to experiment with in the kitchen! This recipe is easy-peasy and totally yummy 🙂
xoxo
Becky
acaiAcai Immunity Smoothie
 
1 14oz bottle of ZICO pineapple coconut water
2.5 oz fresh organic spinach
1/2 fresh mango
1/4 packet of frozen Sambazon Acai (Immunity Smoothie Pack)
 
Place coconut water, spinach and mango into a blender. Warm the frozen Acai under hot water for 5 seconds then add to the mix and blend together until smooth. For a creamier drink, add half an avocado. Add sweetener to taste, but it really doesn’t need it in my opinion! 🙂