Soul Sundayzzz.

soul cycle{Soul Sunday @ Soul Cycle in Palo Alto}tomatoes {Abundance}flowers {Favorite part about Farmers Market}sarah and jillene

{Always Blogging}

Friends! It’s been a minute. Most of you all know that me and Jillene  have been working our butts off in the gym as well as out. In this time of accountability you are sort of forced to recognize things that can alwaaaays be improved. I see people in my life all the time (including myself) that have so much room for growth if they just change their perspective. We all have the option every single day to change at any time. We can create new habits, make new choices, say yes instead of no, or no instead of yes, be happier, healthier, stronger, whatever we want to be.

Since working out with this chick, we have made it a point to do at least 4 FNS(circuit training) workouts a week. Some weeks are harder than others, depending on the weekend events, work load and energy level in general. We do allow days off because lets face it, we are human and sometimes we need a break. Nevertheless, we are dedicated and don’t make catching breaks the center of focus! We have started to take Soul Cycle on Sundays as an amazing wake me up and weekend accountability…and well, one of our favorite gals Casey is the instructor when we go. All the more reason.  I am fairly new to Soul Cycle but I will say it’s a great 45 minutes to just decompress. The candles are lit, music is on point, the lights are off and you ride with the intention of moving forward, not worried about anyone else and letting go of all your “things” we collect in our minds throughout the week! Oh, and all the while your revelation takes place it’s an amazing workout. Your pace, your resistance. It’s all up to you.

It’s easy to fall of track, but even easier to stay on if you set yourself up for success! If I am ever feeling tired I just tell myself, “It’s only an hour and you will feel SO much better after.” Believe that!  After Soul Cycle this weekend we went to the Menlo Park  farmers market for flowers and weekly veggies. I am a firm believer that when you set aside time to do things for you, you are a lot more productive throughout your week. Work, Gym, Cooking, Friends, Family…it all takes time, but with the right planning you can learn to balance it all!

Happy Tuesday…make it a great week!

CSA. Learn it & Do it.

CSA

CSA stands for Community Supported Agriculture. This is something you should definitely invest some money in and be a part of. It requires no extra cost than what you are probably spending at the grocery store already. Every week you can receive a box full of fresh produce including vegetables and fruits that are locally grown and in season.

When considering whether or not to join a CSA, there are a few questions that you might ask yourself. Be sure to answer for yourself and the people you live with since asking other people to change their eating habits is not a  small thing.

  • Do I like to cook and does my schedule allow me to make homemade meals most evenings?
  • Will it be fun to vegetables that are new to me?
  • How will I handle excess produce? (Do you have a neighbor who would like to get some if you get “behind”?) Feeling bad about wasting food is one of the top reasons former CSA members site for not renewing. If anything you can throw the extra veggies in your juicer or blender and get your daily intake of vitamins.

I know for me personally, throughout the week  I frequent Whole Foods daily. Mainly because I buy as I go, and it prevents a lot of waste since it’s only me. I don’t mind considering I love to cook, I love good food and it thrills me to know that I have access to amazing foods. For some people going to the grocery store is a dreadful process. I think in order to change this, you have to take a little time out of your day to look up some recipes and find things you love. If you know how to read, you can learn to cook! No excuses.

Do your research and find a CSA close to home. Why is this important? Because the more local the ingredients the faster it hits your dinner table after being picked. Nutrient value is at the highest value when your food is picked and served in a short amount of time. Don’t get me wrong, this isn’t always accessible, but since we live in a community where it is I recommend you take advantage of it!

Have a great weekend!

Here is a link to find a CSA in your area. Good Luck!

2 Bean Vegan Chili

{2 Bean Vegan Chili}

What You’ll Need:

  • Carrots/White Onions/ Celery
  • Olive Oil
  • 1 Can Diced Tomato (No salt added)
  • Zucchini
  • Cilantro
  • Cumin/Coriander/Salt/Pepper/Cayenne Pepper/Dried Oregano
  • Lime
  • Jalapeno/ Sliced and Diced
  • Black + Kidney Beans

Saute carrots, celery, onion w/ extra virgin olive oil (can use coconut oil as substitute.) Add water, zucchini, diced tomato, jalapeno, beans into pot.  Add salt, pepper, cumin, coriander, cayenne pepper and dried oregano (to taste). I added fresh cilantro into the pot as well. I am not big on measurments, but don’t go too crazy before the chili has had a chance to simmer-  the flavors will taste better after it is done cooking- and remember you can always add. After you add everything into a large pot let the chili simmer for about 15-20 min. Add fresh cilantro and lime for garnish. If desired you can always add cheese/meat. Let me tell you, it was delish w/o any dairy or meat product!

Enjoy!

Health Benefits

*CUMIN:  Cumin is extremely good for digestion and related problems. The very smell (aroma) of it, which comes from an aromatic organic compound called Cuminaldehyde, the main component of its essential oil, activates our salivary glands in our mouth (the mouth watering flavor), facilitating the primary digestion of the food.

*CORIANDER: The health benefits of coriander include treatment of swellings, high cholesterol levels, diarrhea, Mouth ulcers, anemia, digestion, menstrual disorders, small pox, eye care, conjunctivitis, skin disorders, blood sugar disorders, etc.

It’s All About The Sides

{Beet + Fennel + Fig Salad}

{Roasted Brussels Sprouts w/ Cranberry Pistachio Pesto}

{Cider Roasted Vegetables- Pair w/ Polenta, Rice or Quinoa}

{Heavenly Mashed Potatoes}

{Leek Bread Pudding}

{Cranberry Orange Relish- So easy to make from scratch}

With 8 days left until Thanksgiving (Where has the time gone) I can’t help but search the internet high and low for some new veggie sides. I know, I know, some people thing it’s the turkey that MAKES Thanksgiving- but for me it’s all the sides that fill my belly. This is by far my favorite holiday. I absolutely LOVE to cook, spend time with family and most of all eat! Who doesn’t??? I am running the Turkey Trot the morning of Thanksgiving so I won’t feel as guilty about stuffing my face. All that aside, it’s a chance to step back and give thanks as well as appreciate everything we have in our lives. We should do this more than once a year don’t you think?? If you aren’t into cooking- leave it to your family members, kick back and relax! Just remember- dish duty is on you!!!

*I attached all recipes to the pictures- and do not claim the rights to any of these photos!

What are some of your favorite sides that I should know about?? Help a sista out!

 

Pumpkin Sugar Cookies…Happy Halloween!

{Pumpkin Shaped Sugar Cookie}

Happy Halloween! I have been on a baking spree the last 2 weeks, and these cookies are my latest creation. Made from scratch (frosting as well) pumpkin shaped sugar cookies. With the help of my sister, who is beyong crafty in all areas of craft- she showed me how this piece of art is done. We started by making the sugar cookies, baking and letting cool. Then we made the royal icing from scratch w/ meringue powder. We outlined the cookies, let them sit, and them filled them in all the way. Now I completely understand why a cookie at Whole Foods or any bakery for that matter is $4.95. The effort and the time it takes to make is worth every penny. Let’s clarify really quick- I would rather make anything I eat from scratch than buy from the store. After all, if you are going to go through the trouble of making it…you should be able to enjoy it! (Just not the whole batch.)

Hope you have fun trick-or-treating tonight. Did you make any fun cookies for the holiday?

*If you would like the recipe send me an e-mail @ newtritionsavvysarah (at) gmail (dot) com.

Tis’ The Season…Butternut Squash Soup.

{Take seeds out}

{Remove Skin}

{Freshly Made Vegetable Stalk}

{Butternut Squash Soup}

I finally got around to making this soup from scratch. If your not a big fan of cooking- I think soups are probably easier than whipping up anything in the kitchen…especially this one. Fall means everything squash is in season, so why not make some delicious Butternut Squash Soup. This is very affordable (Squash was $1 I think @ Famers Market.)

What you will need:

  • 1 Butternut sqaush (Makes enough for about 5 people)
  • Veggie or Chicken Stalk  ( I made my own veggie stalk)
  •  Cinnamon (1 teaspoon)
  • Nutmeg (1 teaspoon)
  • Honey/Agave (1.5 tablesppon)
  • Heavy Whipping Cream (Optional)
  • Salt ( To taste)
  • Parsley (Garnish)

Cut squash in half/ take seeds out. Drizzle with olive oil, salt and pepper. Start by baking the squash at 400 degrees on cookie sheet for about 1 hour (or until squash is soft.) Once squash is soft, you can either scoop out of the skin, or cut skin off. Place squash in blender or food processor  w/about 3 cups of veggie or chicken stalk to get a pureed consitancy. Take out of blender and place in pot on med/high heat (you want a small boil.) If consitancy is too thick you can slowly add more stalk. Add salt, agave or honey, nutmeg, cinnamon and heavy cream (optional- I used only 1/2 cup bc my tummy doesn’t like cream based soups). If the soup is too sweet you can always add a few red pepper flakes to add a kick.

*I am not a fan of store bought veggie stalk so I made my own. I baked the squash for about 30 minutes to get soft, so when I cut the skin off it wouldn’t be so hard. I then placed sqaush in a large pot with water, carrots,celary, garlic, white onion, zuchini and let boil until veggies can’t cook any longer. From this I took the squash out of broth- while draining the broth and throwing the boiled veggies out. If you don’t use all of it, just throw in the freezer in a plastic bag and you can use at a later date.

This soup is SO good, and I’m not just saying that because I made it! Hope you enjoy…

The Sprouted Kitchen is here!

20121011-094840.jpg

It’s official! I just received this amazing cookbook called, “The Sprouted Kitchen.” Most people either get really intimidated by cookbooks, don’t have enough time or simply buy and let it sit in on their kitchen counter without ever touching it! Sound familiar? This is why I love THIS cookbook..

My intention is to make food taste good through using healthy ingredients; whole grains, unsaturated fats, natural sugar alternatives and the like. Not promising a lot of meat and potatoes in this book, but a bit of indulgence will certainly wiggle in amongst the vegetables. What I can promise is that here you will find recipes that use seasonal ingredients, and organic/local when found accessible and affordable.”

Can’t wait to get to cooking over the weekend. Have a great Thursday everyone!