Featuring the California Home Goods Immunity 5 Mushroom Supplements
Do you think all yogis are vegan or vegetarian or you think they’re on intermittent fasting? Well, of course not. Generally speaking, regardless if you’re doing yoga or not, the kind of diet you should follow will ultimately depend on body/health condition and your fitness goals.
June 21st is actually International Yoga Day. And while we’re talking about healthy eating, did you know that one of the best things about doing yoga is that it will really help you be in tune with your body and therefore, you will be able to catch your body’s true hunger cues, helping you avoid overeating, binge-eating, and the like.
If you’ve just started your regular yoga practice recently, and you still have those annoying cravings, don’t you worry ‘bout a thing, we’re here to your rescue! You can totally have some snacks before or after you do your yoga as long as they’re as tasty and as healthy as these:
Healthy Hummus Combo
4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas
3 Tablespoons olive oil
2-3 teaspoons smoked paprika
1-2 teaspoons cayenne pepper
1/2 teaspoons kosher salt
Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the chickpeas, tahini, garlic and lemon juice to the food processor and pulse until combined. Add the chickpea liquid (or water) and then olive oil through the feed tube with processor is on low speed until the hummus is coarsely pureed. Add in smoked paprika, cayenne pepper and salt to taste. Garnish with smoked paprika and parsley. Serve chilled with baby carrots, cucumber, celery, or other veggies you prefer.
Fruity Yogurt Cup
150g raspberries, washed
150g strawberries, washed and hulled, 4 whole ones saved for decoration
150g blackberries, washed
400ml low-fat natural yogurt
Place each different fruit in a separate mixing bowl. Mash with a fork or potato masher to make a rough purée – kids will love doing this. Put 2 tbsp of crushed raspberries in the base of 4 serving cups. Take care not to spill the fruit down the sides. Then put 2 tbsp of yogurt on top of the raspberries. Carefully spread the yoghurt so it completely covers the layer of fruit – your little helpers can help with this. Sprinkle 1 tbsp of oats over the yogurt and then place 2 tbsp of crushed strawberries over the oats. Add a layer of yogurt and oats, as before. Next, spoon 2 tbsp of crushed blackberries over the oats and top with 2 tbsp of yogurt. To finish, decorate each cup with a whole strawberry. Store in the fridge until ready to serve.
Everything Avocado Toast
Everything Bagel Seasoning
1 tablespoon distilled white vinegar
¼ teaspoon salt
4 large eggs
2 large avocados, pitted and chopped
1 tablespoon fresh lime juice
4 slices ciabatta bread
1 cup loosely packed baby arugula
4 thick slices hard salami (about 4 ounces)
In large skillet with 2-inch-high sides, add water to fill halfway; stir in vinegar and salt and heat to a simmer. Carefully crack eggs, 1 at a time, into small cup. Slowly slide eggs into water while immersing cup slightly in water. Cover tightly with lid; remove from heat. Let stand 4 minutes or until egg whites are cooked through and yolks are slightly soft. In a small bowl, smash avocados and lime juice with a fork.
Toast bread; spread with avocado mixture. Top with arugula, salami and poached eggs; sprinkle with the Everything Bagel Seasoning Mix.
Homemade Cantina Salsa and Chips
1 can (28 oz) can diced tomatoes
2 small jalapenos, (seeds and membrane removed for a milder recipe)
Juice of two medium limes
1/4 cup roughly chopped cilantro
2 garlic cloves, minced
1/2 sweet onion, roughly chopped
1 Tbsp cumin
1 tsp salt , or to taste
1 tsp pepper, or to taste
Pinch of sugar
1 package (24 count) corn tortillas
Olive Oil spray
Sea Salt, to sprinkle
Preheat oven to 415*F. Working in batches, lay corn tortillas into large baking sheet. Spray with olive oil spray and sprinkle with sea salt. Bake 8-10 minutes or until crispy and golden brown.
Meanwhile, in a blender, add tomatoes with juices. Pulse a few times until slightly chunky. Place tomatoes in a large bowl. Add jalapeno and lime juice into the blender. Puree until smooth. Add to tomatoes. Add remaining ingredients to bowl. Mix well. Taste and re-season if needed.