Tag Archives: yoga

OIAJ & Time to De-Stress

This morning, I had Oats In a Jar.

And they were good.

Pre-stirrage

Post-stirrage goodness..nom nom nom πŸ™‚

Into the pot went:

  • 1/2 cup oats
  • 1 cup unsweetened vanilla almond milk
  • aΒ melted banana mixed in πŸ™‚

Into the jar went:

  • steaming oats
  • 2 tbsp. almond buttah from the jar
  • a handful of raisins
  • cinnamon (obv)

I can’t get enough of the banana-nut-butter oats combo. I’ve been having it every morning for the last week, and it has not once gotten old (way to have some variety, Katelyn!). It’s fine.

If you haven’t tried Katie’s melted banana trick, hon, you are missing out. Try it. Now. (not to be bossy or anything πŸ˜‰ )

Nom nom nom πŸ™‚ Currently getting banana oats cravings…

But, onto other things!

What time is it? It’s…

 

Time to De-Stress:

You know that feeling where there’s just so much to do, but somehow not enough time in the day to do it? Or that weighted-down feeling you carry around when you’re just stressed?

Hello, high school!

I’ve been feeling ultra stressed lately, so I’ve been looking for some ways to de-stress. Such as:

Tea πŸ™‚

 

Yoga (especially Power Vinyasa! still have to try hot yoga)

 

 

(yes, I know it’s not a yoga picture, but it came up in my Bing search and it made me laugh! πŸ˜‰ )

Hot chocolate πŸ™‚ The reason for the season, lovies!

 

 

Runnin’ runnin πŸ™‚ And spinning!

 

 

Eating peanut buttah noodles while catching up with friends..

 

 

…and more tea.

 

 

I am such a tea girl. I always have some tea in my favorite thermos! My favorites currently are Yogi teas and Tazo teas – especially their Refresh, Honeybush, and Vanilla Rooibos varieties.Β Keeps me nice and warm πŸ™‚

 

And baking! Especially these Oatcakes:

Expect a recipe soon! They were to die for – reminiscent of my childhood and perfectly moist. They were delicious by themselves (I scarfed them down, notabigdeal), but I discovered they were even more out-of-this-world with some good pb and apple butter. Mmm πŸ™‚

Question of the Day:Β What’s your favorite way to de-stress?

Time for me to sign off, y’all – readings on the U.S. economy are calling my name! Enjoy the rest of your evening, lovlies πŸ™‚

xoxox,

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Filed under Recipes, Tips and Tricks, Uncategorized, Vegan

Time to Get Saucy

Today was another beautiful day πŸ™‚ I slept in (until 8 – what a rebel, I know) and decided to take a rest day from 5K training and go to yoga instead. As usual, yoga was a perfect start to my day, stretching out my running muscles that have been working so hard! I’m proud of them.

My morning fuel was a plum, a papaya, and a champagne-strawberry apple (that’s actually what it’s called! so sweet and delicious πŸ™‚ ) paired with my favorite creamy buckwheat cereal con blackberries and some strawbs:

After yoga, I was starvin’! I came home to my Happiest, Healthiest Vegan Mac and Cheese, Beet Still My Heart Farmer’s Market Salad, sauteed broccoli, daikon, and carrots, and a farmer’s market dill pickle πŸ™‚ Happy tummy? Oh, yes.

After lunch, Rebecca and I baked some of what I like to call Lemon Poppyn Lock it Seed Bread (recipe to follow) and watched some of The Little Mermaid 2. Awe, don’t you love Disney movies? Reminds me of being a little kid again πŸ™‚

And, I enjoyed some of my homemade kombucha during the baking process…

Lemon Poppyn Lock it Seed Bread

Ingredients:

  • 1 cup natural, unsweetened applesauce
  • 1 cup NuStevia Baking Blend (or other sugar substitute)
  • 1/4 cup unsweetened vanilla non-dairy milk (I roll with Tempt hempmilk πŸ™‚ )
  • 4 tbsp. lemon juice
  • 1 tsp. lemon extract (I didn’t have any, but would definitely use next time – or lemon zest)
  • 1 cup whole wheat flour andΒ 1 cup spelt flour (or any kind of flour, totaling 2 cups)
  • 1.5 tbsp. poppy seeds
  • 3/4 tsp. baking soda
  • 3/4 tsp. nutmeg
  • 1/4 tsp. sea salt

Directions:

  1. Preheat oven to 375F and grease a standard loaf pan.
  2. In a large bowl, combine applesauce, stevia (or other sugar), non-dairy milk, and lemon juice/extract.
  3. In a smaller bowl, combine flour, poppy seeds, baking soda, nutmeg, and sea salt.
  4. Mix dry into the large bowl, adding more non-dairy milk for moisture if necessary.
  5. Pour into your loaf pan and pop in the oven for 30-40 minutes, or until a knife inserted into the center comes out clean.
  6. Slice and enjoy! πŸ™‚

This was great on its own, but would be even better with…

  • A lemon glaze – combine 1/2 cup NuStevia Baking Blend (or other sugar) with enough lemon juice to moisten (3 or 4 tbsp.) and heat in a saucepan over medium-low heat, stirring continuously. Drizzle over warm bread just before serving πŸ™‚
  • Some Earth Balance – is this stuff ever not good?
  • Some homemade lemonade! (that rhymes)
  • Your favorite jam or fresh fruit

For dinner, I felt like gettin’ saucy – Italian style! After having the Spinach and Chickpea Delight last night, I realized my true love for all things marinara-sauced – so it was time to get saucy.

I whipped up some Italian Mushroom Savory Buckwheat, roasted asparagus and zucchini topped with marinara sauce, Spinach and Chickpea Delight, and salads con avocado (mmm πŸ™‚ ). It was certainly savory, if I ever tasted it.

Italian Mushroom Savory Buckwheat

Ingredients:

  • 2 cups water
  • 1 cup uncooked buckwheat (hulled)
  • EVOO (about 3 tbsp.)
  • 1/2 red onion, diced
  • 1 cup baby bella mushrooms, sliced
  • 3/4 cup diced/pureed/crushed tomatoes
  • thyme and oregano
  • sea salt and pepper, to taste

Directions:

  1. In a medium saucepan, bring water to a boil and then add buckwheat. Reduce to a simmer, cover, and let cook for 15-20 minutes or until all the water is absorbed.
  2. Meanwhile, in a small saucepan, heat EVOO over medium heat and sauté onion until translucent and fragrant. Add mushrooms and continue to saute until reduced.
  3. Add tomatoes and heat until hot.
  4. Add sauce to buckwheat, stir well, and serve! πŸ™‚

This was to die for! The entire meal was a huge hit in my books, and received many happy smiles from the fam πŸ™‚ I will definitely be making this combo again soon!

Note: Add marinara to just about anything and it instantly becomes a million times better – try it out!

For dessert, of course, was the Lemon Poppyn Lock It Seed Bread. No meal is complete without some dessert! πŸ™‚

Question of the day: What’s your favorite savory meal? Favorite variety of bread?

Lasagna, Spinach Pie, and tonight’s meal would have to be at the top of my “savory” list – and for breads? Chocolate-chip banana bread all the way πŸ™‚ Tonight’s is definitely close, but no bread can beat banana in my books.

I’m out to go read some Chi Running and Beowulf (thanks, AP Lit!), then I’m hittin’ the sack early – time to get back to 5K training! Goodnight lovlies πŸ™‚

xoxox,

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Filed under Recipes, Tips and Tricks, Vegan

I am a lovesick puppy

Not for a boy…oh no, not this time. For almond butter.

After my morning workout (20 mins running, stretching, abs, arm weights), I whipped up the most delicious brekkie I’ve had in a hot long time:

It ain’t very pretty, but it was delicious, let me tell you. Gluten-free rolled oats with a ton of cinnamon, a chopped up cameo apple (my favorite apple), and a giant spoonful of crunchy almond butter. Mmmm πŸ™‚

Now, mind you, I was an almond butter virgin until this morning. I couldn’t take it any longer. I had to try it! So I did.

The goods.

It was amazing. I licked every last bit off of the spoon from the jar. And it was great in the oatmeal! I think I’ll start adding some almond buttah to my morning oaties πŸ™‚ I didn’t completely enjoy the ton of apple in my oats though..I think from now on I’ll stick with big fruit on the side, and tiny chopped or dried fruits in my oats. I like mine creamy, not with giant chunks! So I ended up eating all of the apple pieces first, and then my precious oaties. Delish.

I ate every last bite.

Success πŸ™‚

So for all of you almond buttah lovahs, some food porn:

Hungry yet? I am πŸ˜‰

Backtracking a little bit, I got to read some of Chi Running before beddie bye last night. It’s different from all of the running books that are super serious and talk about it like it’s a science – which it is, in many senses – but I prefer the style of this book. It’s much more laid-back, conceptual, and tangible to fit everyone’s fitness and skill levels. I guess that’s what puts the Chi in Chi Running πŸ™‚

This guy is also an ultramarathoner who’s crazy good at what he does, training athletes and doing T’ai Chi while he’s at it. No, this guy doesn’t do crazy weight training, cross-training, or Body Pump. He runs and does T’ai Chi. This guy might have the key to the universe.

I’ve begun to really enjoy running, an activity that I used to grind my teeth through and continuously think to myself, One more mile, Katelyn, just one more minute…just 100 more calories and then you can be done. It was all about calories, mileage, and making sure I always ran exactly an hour and 15 minutes.

Now, I run with my body. If my body needs a break, I’ll walk for a minute. If I’m thirsty, I’ll take a sip. If my lungs are working too hard, I slow down a bit. If I wake up one day and feel like I need a day off, I’ll take it.

Because I don’t feel guilty anymore.

It’s a beautiful feeling. I’ve come to just enjoy getting up early when the house is quiet, enjoying some fresh water while I check my email and read blogs, and then enjoying the feeling of waking myself up with some running and the Today show (and I’ll admit, Sesame Street and Arthur some days πŸ™‚ ).

I always leave my run feeling awake, refreshed, energized, and ready for a yummy, hearty brekkie πŸ™‚ There’s no better feeling in the world.

Question of the Day: What are your thoughts on working out, break days, and guilt?

I’m excited to hear your responses πŸ™‚

Off to power vibrant yoga! Have a beautiful morning lovlies πŸ™‚

xoxox,

Katelyn

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Living the Kind Life

Good morning lovlies! It’s (finally) a beautiful day! It’s already 80 and sunny, praise the lord.

So, last night after the mall I was so exhausted..kind of like a Mall Migraine. Do you ever get that? I always end up this way after shopping in real stores instead of online. Boooo. But I got this t-shirt! The picture from the last post was cell-phone-quality, so here’s some HQ for ya:

Go Vegan! with my main man, Porky the Pig

We match!

This Mall Migraine put me to bed around 9 or so, so unfortunately there was no dinner post for you lovely people. The menu was delicious! I whipped up some savory quinoa and kabocha squash with azuki beans with salads. To die for.

We have some beautiful heirloom tomatoes that we bought at the Farmer’s Market, but I can’t bring myself to actually chop them up and eat them! They’re so beautiful.

As you all know, I’ve been following The Kind Diet‘s Superhero plan as much as I can, so I’ve been adding in more whole grains as well as beans (beans, oh my!). And it is so yummy! I’ve been feeling so much better when I add more whole grains and beans to my meals, not to mention full for a lot longer.

Unfortunately no pictures (they turned out blurry from the steam, sorry loves), but I’ll give you the recipes as per usual πŸ™‚ These were absolutely scrumptious and I cannot wait until lunch when I get to have leftovers!

Savory Quinoa with Mushrooms and Spinach

Ingredients:

  • 1 cup dry quinoa
  • 2 cups water
  • 2 tbsp. EVOO
  • 1/4 of a red onion, diced
  • 4 or 5 baby bella mushrooms, quartered (more or less to your liking. I like more πŸ™‚ )
  • 4 or 5 small handfuls of spinach lettuce (I don’t really measure)
  • 1 tbsp. freshly chopped flat-leaf parsley

Directions:

  1. Bring quinoa and water to a boil in a medium saucepan over high heat, covered. When boiling, reduce to very low heat to a simmer and let cook for about 30 minutes, or until all water is absorbed.
  2. While quinoa is cooking, heat a skillet and then add EVOO and onions.
  3. Sauté onions until fragrant and near translucent, then add mushrooms, spinach, and parsley. Sauté until mushrooms have reduced and browned slightly and spinach has wilted.
  4. When both quinoa and veggies are done, combine and serve! Yum πŸ™‚

These recipes are perfect for the fall and winter months when you want a warm, hearty meal, but I really enjoy these kinds of meals all year-round. I love me some warm kabocha squash in the middle of the summer! πŸ™‚

Kabocha Squash with Azuki Beans (Adapted from The Kind Diet)

Ingredients:

  • 1 Kabocha squash, washed and chopped into about 1-inch, large pieces
  • 2 (15.5-oz. cans) azuki beans

Directions:

  1. Place the beans in a large soup pot, then add enough water to cover the beans by 1 inch. Add kabocha squash and bring to a boil, covered.
  2. Once boiling, reduce to a simmer and cook about 30 minutes, or until the squash is clearly soft and everything comes together when stirring (kind of like a casserole).
  3. Serve, and enjoy! πŸ™‚

That dish in particular was not very pretty, let me tell you, but it was the most delicious thing I’ve had in a hot long time.

Breakfast this morning was a giant plate of fresh fruit. I woke up awfully late and didn’t get to run, so I had a half a grapefruit with strawberries, blueberries, blackberries, cherries, and my detox tea in my favorite Pooh mug πŸ™‚ I forgot how refreshing just having fresh fruit for breakfast is!

I. love. cherries. And these were still attached! Awe πŸ™‚

Today is my day off from race training (so sore!), so I’m gonna do some yoga with my yoga-teacher Mom in our living room later this morning! Aren’t I a lucky ducky?

Then, I have orientation at work later this afternoon. I am so excited! I probably shouldn’t be excited for work, but I think it might be fun πŸ™‚

Have a beautiful day, lovlies!

xoxox,

Katelyn

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Filed under Recipes, Vegan