Do you ever feel like you’re stuck in the same spot that you were last year, last week or even 5 years ago? It’s time to move on.. quit dwelling on what was or what could have been and work on yourself. Improve your mental and physical focus and get to the place you want to be.
Here are 5 ways to move on and move forward.
- Quit dwelling on the past
- Forgive what is holding you back
- Be happy with where you are
- Trust the process of your life and where it is going
- Do something to improve you
These are tips focusing on not just one aspect of your life, it could be relatable to many aspects. Everyone has something that constantly runs through their mind. Find that and turn it into something good or move on from it.
The future has not happened yet, you make your own future. Making a positive plan for the future is a step in the right direction. Focus on that and good things will be sure to come your way.
Some motivation for your Tuesday… You are stronger than your thoughts, overcome them and be your best self.
Summer is here and it is the time we get invited to or host our own barbecues! Here are 5 simple and quick vegan foods you can make or bring to a barbecue. So next time we go to a barbecue we don’t have to worry there won’t be any options for us plant based eaters and these recipes will be sure to please anyones taste buds!
1. CREAMY DILL POTATO SALAD
This recipe is great for plant based, meat eaters, picky eaters and everyone in between. It will have your guests coming back for a second bowl!
2. VEGAN PORTABELLO MUSHROOM BURGERS
So I know not everyone likes mushroom but like, how can you not? With this recipe it will sure to interest any of your non loving mushroom friends. I added a vegan burger between my mushrooms and it was oh so good! Try out this recipe and tweak it to your liking!
3. CRUNCHY WALNUT COLESLAW
This recipe is quick and easy and a change from a regular salad. Change up the ingredients to make it your own and remove the walnuts for a nut friendly alternative.
4. CHAR-GRILLED VEGGIE KABOBS
Who doesn’t love a good veggie kabob!? This recipe is quick and easy and will sure be a crowd pleaser. Switch up the veggies to add your favourites and make it your own.
5. CREAMY CHICKPEA SALAD
This last one is one of my favourites and my own personal recipe. Its delicious and nutritious and vegan friendly. I love to make this anytime I have any guests over as you can eat it on its own, put it in a sandwich or serve it hot or cold. Check out this recipe and let me know what you think.
Creamy Chickpea Salad
Prep Time: 20 Minutes
- 1 (15-ounce/425 grams) can chickpeas, drained and rinsed
- 2 stalks celery, finely chopped
- 3 green onions, thinly sliced
- 1/4 cup finely chopped sweet pickles
- 3 tablespoons store-bought or homemade vegan mayonnaise
- 1 1/2 teaspoons yellow mustard
- 2 teaspoons minced fresh dill
- 1 1/2 to 3 teaspoons fresh lemon juice, to taste
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon fine sea salt, or to taste
- Freshly ground black pepper
- In a large bowl, mash the chickpeas with a potato masher until flaked in texture.
- Stir in the celery, green onions, pickles, and mayonnaise until combined.
- Now, stir in the mustard, dill, and season with the lemon juice, salt, garlic powder and pepper, adjusting the quantities to taste.
- Serve with toasted bread, on crackers, wraps, or on top of a basic leafy green salad. Or just enjoy it all on its own.
Hope you enjoy!
So close yet so far. I have one and a half weeks left of school and then I am done! No more late nights, no more last minute assignments and no more working for free. Yeaaaahhh! Don’t get me wrong the experience has been great but I am ready to have some free time. Im going to get back to writing on a consistent basis and get back to doing the things that I love again.
Like travelling! I seem to always make time for that and also I just needed it. Sometimes regardless of timing you need to make time for yourself and time for what makes you happy and believe me getting to the end of my school I need some time!
Mexico is so beautiful and such a great place to travel and there are so many opportunities to explore all the beautiful scenery and history. While in Mexico we rented a car but be careful when you do that. It can go from .90 cents a day to $500 a week real quick! They get you with the double insurance and the mandatory “Mexican Insurance”.
On our travels with our very expensive rental car we went from Isla Mujeres to Tulum and back again. We had 7 days and our goal was to see as much as possible and thats what we did! We stayed in Puerto Morelos which was about 20 minutes from the Cancun airport and about three hours away from our furthest place we went to, Tulum.
Tulum should be on everyones list of places to go! Tulum is a resort town on Mexico’s Caribbean coast around 130 km south of Cancun. Tulum is an archaeological site with mayan ruins along the cities coast line. This spot is so popular as it overlooks the sea and lines the Yucatan Peninsula. The picture I took above is a mayan temple known as the Templo Dios Del Viento which means God of the Winds Temple which guards Tulum’s sea entrance bay. This spot is filled with tourists and if you make it to the ruins before 3pm you can also go down to the beach and swim in the seas beautiful crystal blue waters.
The next top spot we went to was a cenote near Playa Del Carmen. If you’ve never heard of the word cenote which I hadn’t until this trip it is a natural pit or sinkhole underground resulting from a collapse of limestone bedrock that exposes groundwater underneath as limestone bedrock covers most of Mexico’s landscape. This particular cenote that we went to is known as Chaak Tun which is one of the most beautiful cenotes in all of Mexico. It is independently owned and therefore must be rented out in order to visit or at least that is what our tour guide told us. Chaak Tun consitis of two caves, the main one has light source that you can swim in shallow to deep water and the other one is in complete darkness. I highly recommend visiting a cenote on your next trip to Mexico as they are like no other swimming hole you will see.
We did a catamaran, went swimming in a turtle eco system, visited the under water museum in Isla Mujeres, went down 5th avenue in Playa Del Carmen and swam with the sting rays.
I could write about so many great things about Mexico from the people to the food (especially the food). I highly recommend to make this your next destination and make sure when you do you do some exploring!
Viva La Mexico!!
One of my favourite meals of the day is…. you guessed it, breakfast! I usually have my breakfast/brunch around 11 or 12 so that I can eat more throughout the day and stick to a fasting schedule. The first meal of the day is important as it fuels the mind and body after an overnight fast. Apart from providing us with energy our first meal of the day foods are good sources of important nutrients such as calcium, iron and B vitamins as well as protein and fibre. The first meal supports cognitive function, energy needs and long term health!
For my first meal of the day I like to keep it low in carbohydrates and high in protein. The tofu scramble is a great source of protein, low calories, low carbohydrates. Tofu is high in amino acids, iron, calcium and micro nutrients. When buying tofu opt for the organic version to get the most nutrients from your breakfast. Tofu has many health benefits and contains many nutrients.
Try and find options like the one above from your grocery store to get the most health benefits. Try and find a firm or medium firm tofu for this specific recipe. You can adjust the ingredients depending on your personal preference!
Prep Time: 15 Mins
Cook Time: 10 Mins
Total Time: 25 Mins
1/4 block of firm tofu
Pinch of salt & pepper
1/2 teaspoon of paprika
1/2 teaspoon of turmeric
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1 tablespoon of nutritional yeast
1/2 an avocado (optional)
Cherry tomatoes (optional)
- Place skillet on medium heat, spray pan with cooking spray or use 1 teaspoon of coconut oil.
- Once pan is heated place onions in pan and cook until translucent and brown.
- Once onions have been cooked place mushrooms in pan, add a pinch of salt and pepper.
- While mushrooms and onions are cooking, mash tofu in a bowl with a potato masher. (This will give the tofu the consistency of eggs)
- Once the tofu has been mashed put the tofu into the skillet with the mushrooms and onions.
- Chop the fresh dill and place that into the skillet.
- Add all the spices into the skillet and mix.
- Cook mixture for 5-10 minutes until flavours have mixed.
- Place cherry tomatoes and avocado on the side for extra deliciousness.
Change up the recipe to add in your favourite vegetables, extra spices or sauces and customize this breakfast recipe for a high protein, high energy meal. I added yves veggie bologne in my recipe for extra protein as well as franks red hot sauce for some extra flavour! Also side note if you haven’t tried it already you need to go out and get the silk coconut coffee creamer because it brings your coffee game to the next level!
Hope you enjoy!
Its beeen a while… (Nickleback voice) How I have missed sharing my recipes and two sense on health, food and fitness with my blog friends. I have been so busy with school and life that I forgot about my blog but an anonymous message inspired me to write another post while I have some time. So thank you to whoever sent me that message, every little bit of encouragement goes a long way. While I have been drowning in text books, pulling all nighters and running around from place to place I have still managed to make some pretty tasty recipes. I tend to love the spices but finding the perfect amount and tweaking the recipes always makes the best dishes!
One thing I have really been enjoying is a baked cauliflower. It’s pretty easy to make, healthy and so good. You can do so many different things with cauliflower but sometimes just throwing in some spices and baking it can be the best dinner options.
Personally for myself when I first converted to veganism I had a lot of digestive issues and cauliflower is one of those super foods that assists in aiding in digestion. Cauliflower is an important source of dietary fibre and some of its properties have been shown to line the stomach and protect it from bacterial over growth.
With all the digestive properties of cauliflower it is also high in protein, vitamin c, vitmain k and low in saturated fats and cholesterol. I love the taste, flavour and all the benefits of cauliflower. This is my newest fave to add to my roster of cauliflower recipes, hope you enjoy!
Peanut Butter Roasted Cauliflower
Prep Time: 15 Mins
Cook Time: 30 Mins
Total Time: 45 Mins
2-3 tablespoons of peanut butter (almond butter or tahini)
Half of a freshly squeezed lemon
3 Cloves of garlic (minced)
3 tablespoons of nutritional yeast
Salt & Pepper to taste
- Preheat over to 350 degrees F.
- Cut off the stems of the cauliflower and rinse.
- Place cauliflower in bowl and pour hot water over the cauliflower until its covered.
- While the cauliflower is softening mix all of the ingredients into a small bowl.
- Once cauliflower has softened place on a baking sheet.
- Use a spatula to take mixed ingredients and cover the entire cauliflower head.
- If the mixture is too thick or not enough double up the ingredients or add some water.
- Once the cauliflower has been covered place in the oven and bake for 30 minutes.
- Let cauliflower cool, top with your favourite condiments and enjoy!
Cauliflower is defiantly one of my favourite vegetables to play around with and the nutritional value depends on the amount you eat and the amount of ingredients you use! This one is a bit harder to track but just try not to eat the whole thing in one sitting. (Even though I did, cause it thats good)
Hope you enjoy!