The end of the semester is drawing near and I feel like I am finally finishing my “school marathon” If you’ve ever run a race before you know how extremely exhausted you are when you hit ohhhh mile 8 or so. It is when you hit that wall of exhaustion that you have to remind yourself of all your hard work and training, switch to your power song, and finish strong. So in leu of my sprint to the “end of the school finish line” I decided to take one final day to rest so I can finish up my college career well. My Saturday consisted of…
- Sleeping in
- Breakfast in bed with my journal
- Lots of cooking
- Clean eating
- Yoga
- Fun work out classes
- Pandora station set to Temper Trap
- Never changing out of my cozies
- Mani/Pedi
- Hand written cards
- Blogging
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| Breakfast in bed! (Braverman cup :) |
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| HOTTTTTT Yoga! |
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| WILD FINGERS! |
Growing up in fast pace society, it can be difficult to turn off the things that connect us to the craziness of the world and take time for ourselves, but it is so important. I’ve chosen to incorporate this post into the “fitness blog” because rest is essential to your health. Wherever you find yourself today, be it in the throws of end of semester tests, papers, and presentations or burnt out on work commitments or any other roles you play STOP, make a list of what makes you feel alive, say no to a few commitments and do the things that give you rest for one day. Your body will thank you for it.
Almond Coconut Butter:
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What you will need:
• 2 cups of dry roasted almonds
• 1/3 cup of unsweetened coconut flakes
• 1/2 tsp of sea salt
1. Place all of the ingredients into a food processor (if you do not own a food processor its a great little kitchen item to have).
2. Turn your food processor on high and let it run for about 10 minutes. Half way through you will start to wonder how in the world this crumbly mess will turn into almond butter but trust me.
3. Check your almond butter at 10 minutes. It should start to transform into a chunky butter at this point. If you like smooth almond butter let your processor run until it is nice and creamy.
Scoop out your fresh almond butter and place in an airtight container or jar.
Strawberry Yogurt Muffins:
What you will need:
• 2 cups of fresh strawberries
• 2 cups of whole wheat flour
• 1 tbsp of baking soda
• 1/4 cup of sugar
• 1 1/4 cup of plain Greek yogurt
• 2 egg whites
• 2 tbs coconut oil
1tsp of vanilla extract or almond extract
1. Preheat oven to 350 degrees.
2. Stir together all the dry ingredients.
3. In a blender puree one cup of strawberries.
4. In a separate bowl beat the egg whites. Add the yogurt, strawberry puree, oil and vanilla extract. Combine with dry ingredients. Chop up the remaining strawberries and add to batter.
Spoon the batter into the muffin pan. Bake for about 15 min.
Black Quinoa Salad with Mango, Avocado, and Tomatoes:
What you will need:
- 1 cup uncooked black quinoa
- 2 cups water
- Pinch of salt
- 1 large mango, diced
- 2 large tomatoes, diced
- 3 green onions, sliced
- 1/2 cup chopped cilantro
- 2 medium avocados, diced
- 1/4 cup fresh lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- Salt and pepper, to taste
Directions:
1. First, using a strainer, rinse the black quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let cool quinoa cool to room temperature
2. In a large bowl, combine quinoa, mango, tomatoes, green onions, cilantro, and avocados. In a small bowl, whisk together lime juice, olive oil, and cumin. Pour the dressing over the quinoa salad and gently stir until well combined. Season with salt and pepper. Serve at room temperature or chilled.
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