Healthy Changes | Iced Green Tea

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I fell off of my daily green tea wagon  about two months ago because drinking lemon water, a green smoothie and green tea each morning was getting to be a bit much on my digestive system. Last month I came up with a solution that I am enjoying and can stick with.

teaI make a pitcher of iced green tea each week by brewing one bag of green tea and one back of fruity herbal tea together in 8 ounces of filtered hot water (I usually add honey as well). Once the tea has steeped, I fill the pitcher the rest of the way with filtered ice water, thus creating iced tea. I add a couple of lemon slices and leave the tea bags in. Voila! A prepared non-water drink right in my own home. I usually have a cup of iced green tea when I get home in the evenings or with dinner for a nice refreshing, sweet treat.

Who knew iced green tea could be so great!

 

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Healthy Eat | Groceries & Meal Plan

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MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

SATURDAY

SUNDAY

Breakfast

Green

Smoothie

w/toast

Green

Smoothie

w/toast

Green

Smoothie

w/toast

Green

Smoothie

w/toast

Green

Smoothie

w/toast

 2 Eggs

w/toast

2 Eggs

w/toast

Snack

Fruit

Fruit

Fruit

Fruit

Fruit

Fruit

Fruit

Lunch

Beef

Rollup

w/fruit

Lentil

Soup

w/small

Salad

Lentil Soup

w/small salad

Lemon

Dressing

Chicken curry

Quinoa

Chicken curry

Quiona

Green

Smoothie

w/beef roll-up

Green Smoothie

w/beef roll

 

Snack

Options:

Granola

Popcorn

Chips&Salsa

Options:

Granola

Popcorn

Chips&Salsa

Options:

Granola

Popcorn

Chips&Salsa

Options:

Granola

Popcorn

Chips&Salsa

Options:

Granola

Popcorn

Chips&Salsa

Options:

Granola

Popcorn

Chips&Salsa

Options:

Granola

Popcorn

Chips&Salsa

Dinner

Spaghetti

Squash

w/red sauce

Steamed
Veggies

Quinoa

Chicken curry

Green beans

Lettuce

Cup

Tacos

Valentine’s

Day

Lettuce

Cup

Tacos

Bean

Soup

Small salad

2014 Fitness Challenge | Daily Yoga

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Last year, I focused on running and getting a consistent fitness schedule started, and that was largely successful. This year I want to focus on Yoga by practicing once a day every day.

For the month of January I focused on doing Surya Namaskara A and Surya Namaskara B daily, paying special attention to breath and just getting stronger. 

By the way, I have been practicing Yoga on and off again for several years now, my first Ashtanga class being some time in 2008. With January past, I decided to add some poses, aka a mini challenge, for the month of February. I have also begun going to Ashtanga Yoga class once a week again.

After my Vinyasas I work on Dancer’s Pose, which I realized I have not done outside of Hot Yoga class. Its much easier when sweat is not dripping down your foot :-).

Bow pose is next. I have tight quads, so this is a nice way to challenge my body to take itself a step further each day. I really focus on getting deeper into the pose by way of breath.

The last of the mini challenge is focused on the ever elusive split. Did I mention that I also have tight hips? Welp, as far as splits go, my philosophy is to just work towards them. A true split will more than likely take me years to achieve, but it will never happen if I do not work towards that goal.

I usually end my flow with an inverted pose or two because they are my favorite and believe it or not, the easiest for me. Probably because I used to do walking hand stands all the time as a kid. I end my practice with Shavasana for a total of about 20-30 minutes of yoga every day.

Healthy Eats | Red Lentil Soup

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Yields: 4 servings

Ingredients:

1 tblsp Oil

1 cup red lentils

1/8 cup brown rice

1/2 medium onion

Chili pepper to taste

2 /12 cup water

3 cloves garlic

1 tsp Coriander

1 tsp Turmeric

1 tblsp Cumin

1/4 Chili powder (Ideally Kashmiri)

1 tsp Salt

Lemon juice to taste

Directions:

1. Heat the oil over medium heat.

2. Add onion, chili pepper and garlic. Let cook for a minute or until the onions begin to sweat.

3. Add spices and let cook for 30 seconds.

4. Add rice, lentils, and water; bring to a roiling boil.

5. Reduce heat to a simmer and let the lentils cook for 30-45 minutes or until done

6. Add salt and blend

Optional (highly recommended): To serve drizzle a bit of oil on top, lemon juice and cilantro