Loving Lately // January 2017

As a way to share my favorites with you on a regular basis, I created the "Things I'm Loving Lately" series here on the blog. In this series I share everything from food to fitness, brands to beauty products, good reads to good listens. 

 

Here's what I'm currently craving and crushing on:

 

Food: Purple sweet potatoes. Have you ever tried a purple sweet potato?? I'm in LOVE! Aside from being totally beautiful, these spuds have a dryer, denser, and richer taste than regular sweet potatoes. I've been roasting them in a little coconut oil, sea salt + cinnamon and then enjoying as part of my Superhuman Breakfast.  Or eating them like this. Look for purple sweet potatoes at your local health foods store, Whole Foods, or even Trader Joe's!

Drink: My Superpowers Matcha Latte. I've literally had this 29 out of the last 30 days (one day I ran out of coconut milk). It's so good and gives me the perfect amount of fuel and energy to fly through my morning workouts.

Recipe: Some variation of my Cauliflower Rice Bowl. It's a weeknight staple and I've made it for a few friends who were HUGE fans! Do it yourself: Cauliflower Rice Bowl Recipe.

Snack: Rx Bars. OMG! These bars are the bomb.com. They are made with simple, whole food ingredients: nuts, dates and spices, plus have added protein (from egg whites). I like the taste of these bars WAY better than Larabars, plus I find they sit better with me. I find Larabars (and other dried fruit heavy bars) are too sweet and often don't digest well. Rx bars make a perfect breakfast in the pinch or snack on the go, so do yourself a favor and try some today: Buy Rx Bar Variety Pack on Amazon.

Book, podcast or blog: It Starts With Food. If you follow me on Instagram you'll know that I did a Whole30 this month. This book is written by the creators of the Whole30 program (side note: I have a blog post coming with WHAT exactly is the Whole30 and my experience) and I thought it was an incredible read and resource whether you are doing a Whole30 or not. This book covers the basics of clean eating AND the psychology of food (which I find SO fascinating!!). This is a good pick for you if you are looking to get motivated to make some changes in your diet and need a little tough love. Order your copy on Amazon here: It Starts With Food.

Essential oil: Lavender. Pretty much everyone's favorite essential oil, I've loved diffusing this at night to wind down, or during the day with a few drops of lemon oil for a calming blend. Learn more about essential oils + where to purchase here: Essential Oils.

Yoga pose: Plow pose! Secret confession: I used to hate this pose! Until I started practicing it regularly and figured out the proper alignment for my body. Now I love it! Which is great because plow is one of the best poses you can do - it improves circulation, boosts your immune system and is super restorative.

What are you loving lately?  Let me know in the comments below!

Sweet potato pudding

I made a delicious pudding by blending the flesh of a purple sweet potato (yes, that's a thing!) with a few simple ingredients in my Vitamix. Super easy and so delicious!

Sweet potato pudding // vegan, gluten free, paleo, refined sugar free

Ingredients:

- 1 medium baked sweet potato (I used a purple sweet potato, but any variety will do!)

- 1 tbsp almond butter

- 1 tsp vanilla extract

- 1 tsp cinnamon

- dash sea salt

- almond milk or water as needed

Instructions:

  1. Peel sweet potato and add to your Vitamix blender or food processor.
  2. Add all other ingredients and blend until smooth and creamy. Add liquid as needed.
  3. Enjoy!

Miso Sesame Sweet Potato Salad

This recipe was inspired by a side dish served at Teaism in DC. Teaism is a cozy tea house around the corner from the yoga studio where I did my 200-hr yoga teacher training back in 2013. I remember during breaks we would drop in for bubble tea, salty oat cookies, and these incredible miso glazed sweet potatoes.

What's miso you ask? Miso is a paste made from fermented soybeans and barley or rice malt. It's super salty, and adds a unique "umami" taste to any dish (a flavor that most standard American diets lack). And since it is fermented, it's super good for your gut health (it contains those good-for-you probiotics you hear all the yogurt companies talk about).

Upon leaving DC, I knew I had to recreate the recipe myself. Lucky enough, I found a similar recipe online so I simply had to "upgrade" it - swapping coconut oil for canola, and medjool dates for sugar.  Be warned - the miso-sesame dressing is seriously addicting. But don't worry! The recipe below makes MORE than enough dressing, so you can safely pour it on anything and everything. ENJOY!

Miso Sesame Sweet Potato Salad // vegan, gluten free, soy free, refined sugar free

Ingredients:
    ⁃    1 lb sweet potatoes (I have also made with butternut squash)
    ⁃    Coconut oil (for roasting)
    ⁃    1/3 cup miso (yellow or white)
    ⁃    2/3 cup tahini
    ⁃    1/4 cup mirin
    ⁃    1 cup water
    ⁃    3 medjool dates
    ⁃    Sesame seeds (optional, for garnish)
    ⁃    Arugula (optional, although I think it pairs nicely with the sweetness of the potato)

Instructions:

1. Roast your sweet potatoes: Preheat over to 425. Cube sweet potatoes (or squash), toss with coconut oil, and roast until beginning to soften (about 30 minutes)
2. Make the dressing: add all remaining ingredients to high speed blender and blend until smooth and well combined.**
3. Assemble: Let sweet potatoes cool and then generously drizzle with miso sesame dressing. Serve over a bed of greens and sprinkle with sesame seeds if desired.

**Note: This will make MUCH more dressing than you need for the potatoes. Trust me, you will not be upset about it - this dressing is addicting and you will find yourself wanting to put it on everything, not to mention eat it with a spoon.

Superhuman Breakfast

Hello, Saturday!

One of my favorite things to do on the weekend is to take the time to make myself something special in the morning - usually a breakfast that I can sit and enjoy and eat with a fork and knife. I love my green smoothies, but it's nice to switch it up on the weekends, to take the time to actually chew my food.

This "Superhuman" breakfast is my new weekend morning go-to. Created by Laura Hames Franklin (learn more about Laura here - she's an awesome coach and posts videos everyday!), this breakfast packs in protein, greens, healthy fats AND (get ready for it) natural probiotics in the form of sauerkraut.

You may be thinking YUCK - sauerkraut?? For breakfast?? Yup! Sauerkraut and other fermented veggies are some of the best foods for your digestive system. I've mentioned my love for kraut before, and if you follow me on Instagram, you've seen that I usually incorporate it into my meals (like this, this and this). I challenge you to try it out - there are so many different flavors of sauerkraut and fermented veggies out there, so experiment! You will find kraut in the refrigerator section and it should contain veggies, salt, and water, and whatever herbs but NO VINEGAR. If you really don't like the taste, try mashing kraut with avocado (it mellows out the flavor).

 

For more on the benefits of sauerkraut and other fermented foods, read this post: Fermented Foods 101

Back to that breakfast recipe!

Here's the basic formula for the Superhuman Breakfast:

Greens + Starchy Veggies (sweet potato, squash, etc) + Protein (egg, tempeh for vegans) + Ferment (sauerkraut, kimchi or whole brined veggies)

Superhuman Breakfast - Emily Nachazel.jpg

Superhuman Breakfast

Ingredients:

  • 2 eggs

  • kale, collards, spinach or broccoli (as much as you’d like), sliced or chopped

  • 1/2 - 1 cup starchy vegetable, chopped

  • Up to 1/2 cup fermented veggies

  • 1 tbsp olive oil (optional)

  • Salt and pepper, to taste

Directions:

  1. Fill a medium to large sized saucepan with 2-3 inches of water and fit the pot with a steamer basket. Set over medium high heat.

  2. While your water begins to boil, add you starchy veggies and eggs to the steamer basket. Cover and let cook for about 10 minutes.

  3. Once starchy veggies are cooked (easy to poke with a fork), add your greens to the steamer basket (or to a seperate basket stacked on top). Again cover and cook for an additional 3-5 minutes (tougher greens will take a little longer, more tender greens like spinach will be done sooner.

  4. Once greens are cooked, turn off heat and remove cover from steamer basket. Run eggs under cold water for a few minutes, the crack and peel shell.

  5. Plate everything, top with fermented vegetable and olive oil (optional), salt and pepper. You can also add fresh herbs or a squeeze of lemon juice if you’d like!

If you liked this recipe, I think you’d love my 35-page paleo + GUT FRIENDLY recipe e-book!

Click here to download your FREE RECIPE E-BOOK!