Category: Wellness

Food for the Soul… Finding the path to energetic wellness |

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Check out my first post for my column on the Happiness Series: Food for the Soul!

If You Knew Me When…

If you would have met me in college, you would have known the Guramrit who indulged in a big order of cheese fries, heavy on the cheese, and who suffered from all kinds of allergies no one even knew were actually possible to be allergic to… think cockroaches, dust, feathers and mice (yes, mice). These allergies and my obsession with cheese and all things greasy, comforting, and sinfully delicious lasted through all my teen years and time in college.

I cannot think of a time when I didn’t love a good block of cheese. In fact, I was known as the cheese queen. And, I have always been the foodie out of my friends, loving food more than the average girl. AND if it had cheese, you KNOW I was all about it. Ravioli, cheesy nachos, cheesecake, Dominos cheesy bread (the college students ultimate drunk food)… and the list goes on.

Read more here:  Food for the Soul… Finding the path to energetic wellness |.

Fiesta Tacos with Tempeh

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I looooove tacos. Seriously. I love tacos. I love Mexican food in general. Actually, I think I just love food. If I could just go around tasting food all day I would not only be a big roly poly, I would be a very happy pudgy person. 

It just so happened to be a Tuesday (hello, Taco Tuesday) and I had a craving. I also had a ton of tempeh hiding in my fridge in an attempt to fall madly in love with tempeh (I think it might be working). These tacos were the love child of the ingredients in my fridge, my obnoxious craving for tacos and a lovely spring day. 

It’s okay, you can start salivating now. I promise I won’t judge you. These tacos are THAT good. 

What You Need:

For the Tempeh

1 package of Organic Three Grain Tempeh (check out Lightlife), sliced into thin strips

3 cloves of garlic, crushed

2 limes, juiced (and zest)

3 tbs extra virgin olive oil

3 tsp chili powder

2 tsp cumin powder

2 tsp Himalayan Pink Salt or Sea Salt 

For the Slaw

1/2 package of broccoli slaw mix (or coleslaw mix from your grocery store)

1 lime, juiced

2 tbs diced pickled jalapenos (or you can also use fresh)

1 tbs extra virgin olive oil

Sea salt and black pepper to taste

For Taco Assembly

Gluten Free Corn Tortillas

Toppings: Avocado, Tomato, Cilantro, Salsa or more lime 

How You Make it: 

  1. Create the marinade for the tempeh by combining the lime, olive oil, garlic, spices in a bowl. Cover the sliced tempeh completely with this marinade and let sit for 30 minutes to 1 hour (the longer it marinades, the better tasting your tempeh). 
  2. While the tempeh marinates, make the slaw by combining the slaw mix with the pickled jalapenos, salt, pepper, lime juice and olive oil. Let sit for 20 minutes. 
  3. After your tempeh is fully marinated, warm up a cast iron skillet on high heat. Once hot, lower to medium-high heat and add the strips of tempeh. Cook until golden brown on both sides. 
  4. Assemble your tacos! Grab a couple of corn tortillas (you can warm on the stove, microwave, oven-however you like), add 3 slices of tempeh per tortilla, top with slaw and your favorite toppings. I love avocado, tomato and cilantro. 

There is nothing more satisfying than a delicious taco and a simple meal on a weeknight. 

What are your favorite Taco Tuesday recipes? I’d love to know!

Peace, love and NO beef!

Guramrit 

 

Vegan Blueberry Oatmeal Muffins

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I recently got an opportunity to try out My Oatmeal, a great site that allows you to customize your very own healthy oatmeal. I was thrilled. I got to choose the flavors I adore and put it into one amazingly healthy and delicious oatmeal. I chose cocoa, dried strawberries, quinoa flakes, flax seeds and steel cut oats. I made the usual oatmeal for breakfast over the weekend and it was absolutely delicious. I opted for no sweetener when I made my custom creation but had to add Grade B maple syrup to give it a touch of sweetness. I may opt for an option without chocolate next time. I feel like the chocolate smelled and tasted artificial. Other than that I have no real complaints. I really enjoyed my oats!

I clearly made too much oatmeal and luckily found a way to make use of it in a very delicious and obviously nutritious way! I found a fab recipe for blueberry muffins but transformed it into a vegan version! Yippee. Well, here it is! I hope you enjoy!

What You Need
¼ cup vegan margarine
½ cup unsweetened applesauce
½ tsp. salt
1/2 cup Grade B Maple Syrup
2 cups all-purpose flour or sprouted grain flour or gluten free flour
1 Tbs. baking powder
½ cup almond milk
1 cup of pre-cooked steel cut oats
2 cups fresh or frozen blueberries

How You Make It
1. Preheat oven to 350F. Line 1/3-cup muffin cups with paper liners, or spray with cooking spray.
2.Mix all ingredients together in mixing bowl. Spoon into muffin cups, filling three-quarters full.
3. Bake 25 minutes, or until tops are firm. Cool slightly on rack.
4. Enjoy!

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Disclaimer: I received this product via Fit Approach in exchange for my original thoughts and opinions on My Oatmeal. I was in no way paid for this review and the opinions are completely my own.

My Vows for 2014

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The beginning of a new year is always a great opportunity to reassess, reevaluate, cleanse and purge. I’m not fond of resolutions, I am more of a believer of setting yearly goals while also vowing to purge and let go of things that no longer serve my well being. 2014 marks the beginning of my 25th year of life. I’m excited because I feel it’s a perfect time for me to embark on many more adventures and really start to figure out who I am spiritually, physically, mentally, emotionally, etc. 

I am vowing to dedicate more time to doing things that I love. Life is too short and beautifully precious to waste on doing things you don’t love. I vow to cook more and share my amazing creations with all of you. 

I promise to be more selfish, to learn to say no, to really value myself more. We underestimate how important it is to say “NO.” Saying no is empowering, allowing you to feel free. Forget the guilt, why should I feel guilty for simply saying no. I cannot do it all and I shouldn’t have to. I am allowed to say no! 

I vow to get back into being more active. A few of my goals this year are fitness oriented. I want to do Yoga Teacher Training, run a half marathon and complete a Tough Mudder. Sounds a bit crazy but I will make it happen. I want to make my 25th year a great one! 

I promise to trust the universe more. The universe is really intelligent. I think we forget that there is a lot that is not in our control. The more we try to control things, the less likely we are able to control it. By surrendering to the universe, I know that things will work out fantastically for me. I do not need to be in control of every aspect of my life. Repeat it with me: I do not need to control every aspect of my life. There is a great post on Tinybuddha.com on letting go of control. I highly recommend it! 

For now, these are great resolutions/revelations/goals. I am sure I will have more and will be happy to share with you all! 

I wish you a happy and prosperous new year! 

Peace, love and no beef!

Guramrit 

“If we are facing in the right direction, all we have to do is keep on walking.” ~Proverb

Vegan Tortilla Soup

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Happy New Year everyone! I am excited for a whole new year of blogging, eating, dancing, yoga-ing and more! I am thrilled to share that for Christmas my very thoughtful (and smart) boyfriend bought me a Vitamix. As a result, I will be in the kitchen even more than before experimenting with nut milks, smoothies, soups, nut butters, sorbets and more. I cannot wait to share these incredible recipes with you. Here’s to a healthier, happier and more delicious year! 

Let’s get 2014 started with a very simple yet comforting soup. Upgrade your taco night with a soup even the meat eater in your life will love! 

What You Need: 

  • 1 tbsp olive oil
  • 1 large white onion, chopped
  • 4 garlic cloves, minced
  • 1 bell pepper, chopped
  • 1 zucchini, chopped
  • 2 ears fresh corn
  • 1/2 cup green onion, chopped 
  • 3 tbsp ground cumin
  • One 28-oz can crushed tomatoes
  • 1 jalapeño, chopped 
  • 3 cups vegetable broth/stock
  • 2 tbsp chia seeds (this helps thicken the broth)
  • 1-2 cans black beans (or beans of choice)
  • salt & pepper & crushed red chili pepper, to taste
  • Bag of your favorite tortilla chips (I’m a fan of blue corn tortilla chips)

How to Make it: 

1. In a large pot over medium to low heat, sauté onion and garlic in olive oil for 5 minutes (or until translucent). 

2. Chop the peppers, zucchini, green onion, and remove corn from cob (use a knife and slice off the cob down the four corners). Add the veggies to the pot and sauté for an additional 5-10 minutes.

3. Add crushed tomatoes, cumin, broth, beans and chia seeds. Stir well and season with salt and pepper. Simmer on low-medium heat for 25-30 minutes. 

4. After the soup simmers, ladle into bowls, and top with crushed tortilla chips and your favorite toppings (avocado, vegan cheese, more green onions). Serve immediately and enjoy! 

Peace, love and no beef y’all! 

Guramrit