Warning: Declaration of Walker_Portfolio_Filter::start_el(&$output, $category, $depth, $args) should be compatible with Walker_Category::start_el(&$output, $category, $depth = 0, $args = Array, $id = 0) in /home/yourheb5/public_html/wp-content/themes/district/functions.php on line 1442
Blog | Your Healthiest You
Image Image Image Image Image Image Image Image Image

Blog

25 Jul

By

One Comment

Summer Quinoa Salad with Cilantro and Coconut

July 25, 2016 | By | One Comment

Summer Quinoa Salad with Cilantro and Coconut

Prep Time: 20 minutes

Serves: 2-­4

Ingredients:

  •  2 cups cooked quinoa
  • 1⁄2 cup shredded unsweetened coconut (you can also toast this for added flavor)
  • 1 mango, peeled and cubed
  • 1 cucumber, diced
  • 1 cup chopped scallions
  • 1 cup chopped cilantro
  • 2 tbsp red wine vinegar
  • 1 tbsp mirin
  • 2 tbsp olive oil
  • Sea salt to taste 

     

Directions:

  1. Fold everything together.
  2. Allow to sit in the refrigerator for a few hours so the flavors meld.

25 Jul

By

No Comments

Cooling Herbal Tea

July 25, 2016 | By | No Comments

Cooling Herbal Tea

Prep Time: 5 minutes

Serves: varies

Ingredients:

  • 1 part coriander seeds
  • 1 part cumin seeds
  • 1 part fennel seeds

Directions:

  1. Combine herbs in a bowl or jar.
  2. Steep in hot water for 5­7 minutes (1 tsp of herb mix per 2 cups of water)
  3. Enjoy hot or let cool to room temperature!

25 Jul

By

No Comments

Mango Lassi

July 25, 2016 | By | No Comments

Mango Lassi

Prep Time: 5 minutes
Serves: 2

Ingredients:

  • 1 cup coconut milk (fresh, boxed or canned, just make sure there is nothing added)
  • 2 cups mango (I like to use Trader Joe’s frozen mango), chopped or pureed
  • 1 tbsp raw local honey, agave, or maple syrup
  • 1⁄4 tsp cardamom
  • 1⁄4 tsp cinnamon

Directions:

  1. Blend all ingredients in a food processor until smooth. If you would like a thinner lassi add more coconut milk or water. Enjoy!

23 May

By

No Comments

You don’t need all the answers [guest post]

May 23, 2016 | By | No Comments

Today we are sharing a powerful blog post written by our good friend, Erin Stutland. This hit us all on a level and we knew it needed to be shared.

For those of you who may not know Erin, she is the beauty and the brains behind Shrink Sessions – a mind/body workout that Robyn (and the rest of Team YHY) love.

Here she is…

You Don’t Need All The Answers

As you may know, before I started my business, I was an actor. I would regularly take acting classes as a way to improve my craft and become a better artist.

Because business got, well, busy, I no longer had a real desire to keep honing my craft, so I stopped taking acting class.

However, a few months ago, I started hearing a gentle knock on my soul’s door. It said, “Maybe you should go back to acting class.”

I quickly brushed it off, because that just didn’t make any sense.

I’m not looking to be cast in a Broadway show or do another film, and I certainly don’t have TWO days a week for almost FOUR hours at a time to be in a class!

But when something knocks on your soul’s door, you must listen…

…or else it just continues to knock louder and louder.

As my knock got louder, I began to tune into WHY it was suggesting that I go back to acting class. Slowly, it became clear.

You see, in this world of wellness, where all these wonderfully uplifting blogs exist, inspiring hashtags are shared and self betterment programs live, there is often little space allowed for the real truth of life.

And not just the real truth of life, but the real truth of life that is meant to be experienced with another human being in real time, in front of you.

I’m not suggesting that anyone (including me) is falsely representing the power of positivity, but sometimes there’s a sense that if you have “messy” feelings, opinions or thoughts, they must be fixed.

And if they are not fixed, there is a sense that perhaps they should be hidden.

I started to realize that the knocking on my soul’s door was not about longing to be a performer again, but it was actually about longing to tell the truth to myself about some of my messier feelings.

Our opinions about the world, others and even ourselves don’t always fit into these inspiring hashtags or uplifting blog posts. Nor should they. But because they don’t always fit so well…

It becomes easy to push these important, messy feelings aside.

We brush them off, don’t look at them, don’t address them, don’t tell the truth about them, because they may not be in alignment with what we think an inspirational, positive person is supposed to look like.

But when you don’t allow yourself to experience ALL the colors of what it is to be human, it catches up to you.

If you close the door on these true and real (yet messy) feelings, that’s usually when something else starts to bubble up.

As Pema Chodren says, “Nothing ever goes away until it has taught us what we need to know.”  

It may start as a low-grade irritation, but over time, still unaddressed, that irritation will turn into anything from a feverish anxiety, to burnout, or even depression.

My sense is that the only real solution to this bubbling up is to open the door completely and let some of these thoughts and feelings get some air.

Because this thing that we are all living, LIFE, is not always pretty. We (I’m including myself here) get angry, frustrated, jealous, insecure, afraid and pissed off. And that’s just the tip of the feelings iceberg.

Our opinions about the world, others and even ourselves don’t always fit into these inspiring hashtags or uplifting blog posts. Nor should they. But because they don’t always fit so well…

It becomes easy to push these important, messy feelings aside.

We brush them off, don’t look at them, don’t address them, don’t tell the truth about them, because they may not be in alignment with what we think an inspirational, positive person is supposed to look like.

But when you don’t allow yourself to experience ALL the colors of what it is to be human, it catches up to you.

If you close the door on these true and real (yet messy) feelings, that’s usually when something else starts to bubble up.

As Pema Chodren says, “Nothing ever goes away until it has taught us what we need to know.”  

It may start as a low-grade irritation, but over time, still unaddressed, that irritation will turn into anything from a feverish anxiety, to burnout, or even depression.

My sense is that the only real solution to this bubbling up is to open the door completely and let some of these thoughts and feelings get some air.

Gorgeous, you can try to ignore these things and you can even try to transform them.

But what if instead of TRYING to transform them, you simply EXPLORED them?

And I don’t mean just explore them on your instagram account in order to get the approval from others that your ‘messy’ feelings are valid.

I mean what if you examined them? In your real life. Today. In this moment.

How do you really feel?

What if you let some of these thoughts and feelings have a voice without being afraid that they would swallow you whole?

Perhaps this exploration is actually where the real joy exists. Not the manufactured hallmark, happiest person you know JOY, as my acting teacher, Matt Corozine would say.

There is an exhilarating and deeper sense of joy that comes from really living the truth. Moment to moment.

Maybe when you stop trying to control everything and instead let yourself live in the unknown of your own feelings, you will step into an even greater sense of freedom.

You fling the door open and say, “Hey you guys! You thoughts and feelings and opinions. Let’s have a freakin’ chat. Maybe we even need a yelling match. Maybe we need to flirt. Maybe we need to have it out. Whatever it is, I am ready!”

So I did it.

I went back to acting class.

And let me tell you…

It is giving me life.

It is allowing me to explore all my colors. In real time. With other human beings. In the moment.

It’s giving me the space to play with them and even make something out of them.

I have no idea where it’s going.

The people in that room that day may be the only people who ever witness the work.

There may be zero tangible result that comes of it.

I have committed to not needing to know.

I have committed to not having to do what makes “logical” sense.

I have committed to allowing whatever comes up, to come up. In fact, I am welcoming it all. And

let me tell you again, it feels like I am really living.

Now, over to you…

Is there something that has been knocking on your soul’s door that doesn’t exactly make sense? Is there something you feel the need to do that may not be what is expected of you from others or yourself? Are you feeling a calling to explore something new, even if it you don’t know what RESULT you will get?

///
Did this post stir up something within you too? Let us know in the comments below!

PS. Erin’s amazing SAY IT, SWEAT IT, GET IT challenge is starting up soon (June 13th!). Here at YHY we believe that movement in our bodies creates movement in our lives. Erin’s workouts are designed to do just that through a unique blend of soul-lifting fitness and mind-shifting inspiration. Think music, movement and mantras to take your body and your thoughts to another level. Head over here for all the details and to sign up for this free challenge!

16 May

By

No Comments

Spring Recipe Roundup: Cauliflower Steaks with Mint Chutney

May 16, 2016 | By | No Comments

We love these thick cut cauliflower steaks from Nutrition Stripped. Cauliflower steaks may sound complicated, but they’re so easy and quick to prepare! Even better, they’re drizzled with a refreshing mint chutney full of fresh, spring herbs from the market.

cauliflower_steaks_mint_chutney1

Ingredients:

  • FOR THE CAULIFLOWER STEAKS
    • 1 medium head cauliflower, cut into thick slices
    • 2 tablespoons olive oil
    • Sea salt and black pepper to taste
    • ½ teaspoon ground turmeric
  • FOR THE MINT CHUTNEY
    • 1 cup olive oil
    • ⅓ cup fresh mint
    • ⅓ cup fresh cilantro
    • ⅓ cup fresh parsley
    • 2 cloves garlic
    • ½ inch fresh ginger root
    • 1-2 small green chilies, adjust to taste
    • Juice of 1 lemon
    • 1 teaspoon sea salt
    • Freshly ground black pepper to taste
    • Juice of 1 lime

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Cut the head of cauliflower in thick slices, about 2 inches wide, being gentle while cutting as you want to retain the “steak” shape. Sprinkle spices and seasoning on the cauliflower.
  3. Lay the cauliflower steaks on a lined baking sheet with foil or parchment, bake for 30 minutes or until tender.
  4. In the meantime, in a food processor or blender combine all ingredients for the mint chutney and blend until smooth. Adjust for any seasonings, I find that I’ll add more pepper or citrus to bring out the flavors.
  5. When the cauliflower steaks are tender yet golden brown and roasted, serve on a platter with the mint chutney drizzled on top. Also use the mint chutney for a dip throughout serving. Store for up to 1 week in the fridge.

Note: Store the mint chutney for up to 1 week in a glass container!

Tag us with #yourhealthiestyou — we love seeing photos of your healthy meals!

16 May

By

No Comments

Spring Recipe Roundup: Carrot Soup with Chives

May 16, 2016 | By | No Comments

This delicious, nutrient dense soup from Well + Good is next on our list of perfect spring recipes. The carrots provide the antioxidant beta-carotene, while the ancient super grain freekeh adds a protein and fiber boost.

Carrot-Soup-with-Chives_Page_1_Image_0001-1

Ingredients:

  • 1 tsp + 1/2 cup olive oil
  • 1 cup yellow onion, chopped
  • 1 Tbsp garlic, minced (about 3 cloves)
  • 1 cup carrot, peeled and chopped
  • 1 cup filtered water
  • 1 cup freekeh, cooked
  • 2 cups chives, chopped
  • 1⁄2 tsp salt
  • 1⁄2 tsp pepper

Instructions:

  1. Reduce heat to medium-low and simmer for 15 minutes or until carrots are cooked through.
  2. Add carrots and water to saucepan and bring to a boil.
  3. In a medium saucepan, heat 1 teaspoon olive oil over medium heat. Add onion and garlic and cook for 5 minutes or until garlic is fragrant and onions are translucent.
  4. Transfer contents of saucepan to blender and add water and cooked freekeh. Purée for 45 seconds or until smooth.
  5. To make chive oil, combine chives, remaining 1/2 cup olive oil, salt, and pepper in a clean blender. Purée until oil is smooth and chives are fully incorporated. Swirl 1 to 2 teaspoons of chive oil into soup before serving.

Tag us with #yourhealthiestyou — we love seeing photos of your healthy meals!

16 May

By

No Comments

Spring Recipe Roundup: 10 Minute White Bean Artichoke Basil Toasts

May 16, 2016 | By | No Comments

This toast from Pinch of Yum is a slightly fancier, but not fussier, version of avocado toast. Yum! It’s healthy, it’s easy, and it requires no stove or oven time whatsoever — we also love that it only takes 10 minutes!

Artichoke-Toasts-5

Ingredients:

  • 1 clove garlic
  • 1 14-ounce can chickpeas or white beans, rinsed and drained
  • a handful of fresh basil
  • juice of one lemon (or two, if you love tangy like me!)
  • a generous drizzle of good quality olive oil
  • salt and pepper to taste
  • 1 heaping cup canned or jarred artichoke hearts, drained
  • about 2 cups fresh baby spinach or other greens
  • 10 small pieces of whole wheat bread (or your favorite gluten-free), toasted

Instructions:

  1. Pulse the garlic and chickpeas and about half of the basil in a food processor until finely minced and crumbly (see picture in post).
  2. Cut the remaining basil into ribbons and chop the artichokes. Toss the chickpea mixture with the lemon, basil, olive oil, salt and pepper, and artichoke hearts. Taste and adjust to your liking.
  3. Add the spinach or greens just before serving. Serve on the toasted bread. You can also serve this with chips or in a wrap… endless possibilities, really.

Tag us with #yourhealthiestyou — we love seeing photos of your healthy meals!

16 May

By

No Comments

Spring Recipe Roundup: Mushroom, Lentil, & Lemon Salad

May 16, 2016 | By | No Comments

This salad from Delicious Everyday combines brightness of fresh lemon and earthiness of the mushrooms and lentils. Use these sprouted lentils and your cooking time is cut in half!

3d9342f2ff2a311f308a1c7dfa1a4ac2

Ingredients:

  • 1/2 cup French Lentils
  • 2 cups water
  • 1 tbs olive oil
  • 300g mix of button and portobello mushrooms, sliced (thats a little over a half pound, about 0.6 lbs)
  • 2 cloves of garlic, finely chopped
  • 1/4 tsp chilli flakes, or more to taste
  • 1 tbs lemon juice
  • 1 tbs good quality extra virgin olive oil
  • sea salt and pepper, to taste
  • 2 tbsp flat leaf parsley, roughly chopped
  • 1/2 cup arugula

Instructions:

  1. Begin by cooking the lentils. Place the lentils and water in a saucepan and bring to a boil before reducing to a simmer. Simmer for 25 minutes or until the lentils are tender. Drain and set aside to cool.
  2. Place a large frying pan over a high heat and add 2 tsp of olive oil. When the pan has come to heat add half the mushrooms. Leave for 1 to 2 minutes before stirring. The mushrooms should be lightly golden. Cook for a further minute before removing from the pan and repeating with the second batch. Reduce the heat to medium low and return the mushrooms to the pan and add the garlic and chilli flakes and cook for 2 minutes, or until the garlic is fragrant, but not browned as it will taste bitter. Set aside to cool.
  3. Toss the lentils, mushroom and garlic together along with the lemon juice and the extra virgin olive oil. Season to taste and add the parsley and rocket just as you’re serving.

Note: Don’t slice the mushrooms too thinly. You want them to have a bit of substance and also you don’t want them to dry out when they are cooked over a high heat.

Tag us with #yourhealthiestyou — we love seeing photos of your healthy meals!

16 May

By

No Comments

Spring Recipe Roundup: Charred Asparagus & Egg Salad

May 16, 2016 | By | No Comments

 

First up in our Spring Recipe Roundup is this Charred Asparagus & Egg Salad from Saveur. This one uses a grill, but if you don’t have a grill at home, no problem! Use a grill pan on your stovetop, or roast the asparagus for similar flavor. Happy cooking!

Asparagus-Salad_2000x1500-1

Ingredients:
  • 1 bunch green asparagus, trimmed
  • 1 bunch white asparagus, trimmed
  • 14 cup olive oil, plus more for drizzling
  • Kosher salt and freshly ground black pepper, to taste
  • 12 cup basil leaves
  • 2 tbsp. pine nuts, toasted and roughly chopped
  • 2 hard boiled eggs, cut into 1″ pieces
  • Parmesan shavings, for serving
  • Zest and juice of 1 lemon

Instructions:

Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high heat, or roast at 350 degrees for 20-25 minutes). Toss asparagus with 2 tbsp. olive oil, salt, and pepper; grill, flipping once, until charred and cooked, 5-7 minutes. Transfer to a cutting board and cool slightly; cut into 2″ pieces on the bias. Transfer to a bowl and toss with remaining olive oil and the lemon zest and juice; add basil, pine nuts, and eggs and gently toss. Transfer to a platter and top with parmesan shavings. Serves 4.

Tag us with #yourhealthiestyou — we love seeing photos of your healthy meals!

16 May

By

No Comments

Spring Recipe Roundup Time!

May 16, 2016 | By | No Comments

The seasons are starting to change again: trees are blossoming, nights are feeling warmer, and {most importantly} the farmer’s markets are starting to come out of their winter funk!

Now what to do with all this beautiful, bountiful produce? We’ve rounded up some of the freshest recipes out there to give you some inspiration to get to the market and then get in the kitchen! Of course, in YHY fashion, all of these dishes are easy to prepare, totally healthy and also totally delicious. Follow along for our five favorite spring recipes!


Parse error: syntax error, unexpected 'Left' (T_STRING), expecting ',' or ')' in /home/yourheb5/public_html/wp-content/themes/district/footer.php on line 8