Thursday, September 25, 2014

Tuesday, March 19, 2013

Argula Cheese & Tomato Quesadillas

 





Ingredients:
2 c Washed and roughly chopped arugula
2 c Shredded cheese
1 c Chopped tomatoes
½ c Chopped scallions
1 can Green chilies, chopped
1 teaspoon Chili powder
1 teaspoon Cumin
12 Tortillas
Olive oil
Directions:
Combine first 8 ingredients in large bowl. Place ½ cup between two tortillas.
In large frying pan heat 1 teaspoon oil over high heat. Cook quesadilla until cheese is melted and both sides are crisp. Repeat. Keep cooked quesadillas in warm oven until all quesadillas are cooked. Slice each into six wedges and serve immediately.
Note: Instead of frying, you can bake quesadillas in oven at 350 degrees until crisp, allowing you to cook more than one at a time.

Recipe from the cookbook Greens Glorious by Joshua Rosenthal
Namaste,
Elle

Keeping Your Hot Bod When You Have Children








Last year, I used to babysit my two year old neice, Destiny. She is always full of love, laughter and energy. Destiny was a joy to watch, but she ran me ragged and by the end of the day, I was too exhausted to practice yoga.

So, I decided to try and work out when she was here, hoping that she would be interested in learning some poses. I never expected the response I got from her. She was so receptive to trying some easy moves with me.

When her two year old attention span kicked in, she would run circles around my mat while I worked out. She loved helping me stretch, when I was doing leg stretches, she would push my leg up further, aiding me in a better stretch.

Every morning as soon as she woke up she would ask for "yoda" (her cute way of saying yoga). It was a blessing for me to have the opportunity to watch her during the day. Even when I didn't feel like practicing yoga, she would run, grab my matt and and do the poses I taught her. Destiny was my little motivator.

If you have small children at home and feel too tired by the end of the day to work out, try incorporating your kids into your workout routine. I'm not promising the results I recieved, but give it a try. Remember, don't push them..turn it into a game for them...and have fun.
Namaste,
Isabella


Elle Gallatin is a Health & Wellness Coach, inspiring women to noruish their mind, body and soul. Encouraging women to shine. Visit Elle's website to schedule your free Health History Consultation.

Wednesday, August 8, 2012

Vegan Quinoa Cakes


I found a very delicious recipe from Green Food Green Thumb and I just thought I'd share it with everyone. (The picture is also from Green Food Green Thumb)

Ingredients:
  • 2 c. cooked quinoa

  • 1/4 c. whole wheat pastry flour for gluten free, use garbanzo bean flour

  • 2 tbs. ground flax seeds

  • 1/4 c. water

  • 1 large carrot, grated

  • 1/2 sweet onion, chopped fine

  • 2 tbs. chopped fresh cilantro

  • 1/4 tsp. paprika

  • 1/4 tsp. cumin

  • 1 tsp. lemon zest.

  • 1/2 tsp. lime zest

  • juice from 1 lemon

  • pinch of red pepper flakes

  • salt and pepper to taste

  • fresh salsa to garnish

  • 1 1/2 tbs. canola oil


  • Directions:
  • Preheat oven to 400 degrees.

  • Cook quinoa according to directions. Fluff with a fork and set aside.

  • Combine 2 c. cooked quinoa with flour, ground flax seeds and water.

  • Add grated carrots, spices, lemon and lime zest, and lemon juice. Stir to combine.

  • Wet hands with water, and form 6-1" thick quinoa patties. Pat edges of patties to firm up--rewetting hands with water if needed.

  • Place canola oil in stovetop pan and brown patties for 4 minutes on each side.

  • Transfer to baking sheet and bake for additional 15-18 minutes until golden brown and crispy.

  • Remove from oven and serve. Garnish with salsa, vegan sour cream, and fresh avocado slices.

  • **Optional: for a lower fat version, skip the pan sear and put the patties straight into the oven. Bake for an additional 10 minutes until cooked through.



  • Namaste,
    Sweet Zen Life

    Thursday, May 10, 2012

    Mother's Day Breakfast

    Mother's Day is almost upon us, the one day we have to truely get papmered. I wish I lived closer to my mother, so I could make her this delicious recipe.  I miss and love you mom.

    I found this recipe on Oh She Glows and it is simpy divine. (The Picture is from Oh She Glows)
    IMG_3216

    Stacked Strawberry Shortcake Pancakes

    Ingredients:
    1 cup + 1/4 cup whole wheat flour
    ½ cup shredded, unsweetened coconut
    1 teaspoon baking powder
    ¼ teaspoon baking soda
    ¼ teaspoon nutmeg
    ¼ teaspoon allspice
    ¼ teaspoon cinnamon
    Pinch or two kosher salt
    ¾ cup coconut milk
    ½ teaspoon pure vanilla extract
    1 tablespoon pure maple syrup
    ¾ cup warm water
    Oil, for skillet
    Strawberry Banana Soft Serve (3 strawberries + 1 frozen banana, processed in food processor)

    Directions:
    Preheat oven to 250F and grab a baking sheet. Whisk the dry ingredients (flour, coconut, baking soda, baking powder, spices, and salt) in a medium sized bowl. In a small bowl, whisk together the wet ingredients (coconut milk, warm water, vanilla, maple syrup) and then add to the dry ingredients. Whisk well until no clumps remain.
    Preheat the skillet over medium heat and add some oil on the pan. Pour 1/4 cup of batter, per pancake, onto the skillet and quickly smooth out a circle with the back of a spoon. Cook until small bubbles appear on the surface and the bottoms of pancakes are golden. Reduce heat if necessary (I cook them on heat # ‘3’). Transfer to baking sheet and place in the oven to keep warm.
    Meanwhile, slice about 20 strawberries. I also made Strawberry Banana soft serve by processing a frozen banana with a few strawberries to make the cream sauce. Once my pancakes were stacked, I scooped the strawberry banana soft serve on top. Drizzle with maple syrup and serve immediately.

    Serve with a glass of Mimosa

    Ingredients:
    • Sparkling Wine, Cava, Prosecco or Champagne (1 bottle)
    • Orange Juice (1 carton)
    • Triple Sec (optional)
    Directions:
    Fill half of a champagne flute with chilled sparkling wine or Champagne (about an ounce) and top off with chilled orange juice (again about 2 ounces), gently stir. If you'd like to add triple sec, just a splash to taste works out fine. For added flare, slice up a strawberry to decorate the rim of each flute. Enjoy!

    Namaste,
    Sweet Zen Life