healthy RECiPES

Welcome to the new segment of Life as a Yogi!

I have created this segment to share with you my journey towards a healthier way of eating, and making it accesible for you to find easy and tasty recipes. Please suscribe at the bottom to receive weekly recipes.  


veggie quesadillas

edited.jpg

preparation

  • Melt the butter in a pan, add onion and spinach with a pinch of salt. Cook with medium heat for 2-3 minutes, until spinach is soft.

  • Add the spinach mixture on the tortillas, add cheesse and fold in half.

  • Place the quesadillas on a wire rack on a baking sheet. Broil in high temperature for 4 minutes.

  • Heat the homemade salsa.

  • To serve, you can cut the quesadillas in triangles and serve with avocado. Garnish with chopped cilantro or parsley.

WHAT YOU NEED

  • 3/4 cup shredded cheesse

  • 3 handfuls baby spinach

  • 2 tortillas

  • 1/2 yellow onion

  • 3 tbsp butter

  • 3 tbsp home made salsa

  • 1 avocado


preparation

  • Combine all ingredients and blend until you get a soft and well blended mixture.

what you need

  • 8 oz. Mango

  • 1/2 cup raspberry

  • 1/2 cup almond or coconut milk

  • 1 oz. Vegetable proteín


quinoa salad

IMG_9226.jpg

preparation

  • To cook the quinoa: boil 1 1/2 cups of water in a sauce pan. When boiling, add 1 cup of quinoa. Reduce heat to low and simmer for 15-20 minutes. Add a few drops of Braggs liquid amino (or soy sauce) to taste. Let stand to cool.

  • Cut the broccoli, avocado, cucumber and strawberries.

  • In a large bowl, mix all the ingredients, add olive oil, balsamic vinegar, and lemon.

what you need

  • Quinoa

  • Braggs liquid amino (or soy sauce)

  • Spinach

  • Kale

  • Lollo Rosso lettuce (purple)

  • Broccoli

  • Avocado

  • Cucumber

  • Strawberries

  • For the dressing: olive oil, balsamic vinegar, and lemon


Eggplant rolls 

Note: image from Pinterest - made with tomato and garlic

Note: image from Pinterest - made with tomato and garlic

preparation 

  • Cut the carrot and apple into thin julienne

  • Add the soy sauce or Braggs, sesame oil, lemon, salt, and pepper. Leve on the side to marinate

  • Laminate the eggplant, season with salt and pepper

  • Heat coconut oil in a pan and cook the eggplant on both sides to medium heat

  • When cooked, add the salad mix to the eggplant and roll them up. You can use a toothpick to keep it rolled.

what you need

  • 1 eggplant

  • 1 carrot

  • 1 green apple

  • 1 tsp sesame oil

  • 1 tsp soy sauce (for a healthier option use liquid amino Braggs

  • 1/2 lemno

  • Coconut oil

  • Salt and pepper to taste


AVOCADO AND POACHED EGG TOAST

Tosta-aguacate.jpg

preparation

  • To poach an egg:

    • Boil water with vinegar and pour the egg

    • You can use a spoon to shape round

    • When cooked, remove with a strainer

  • Toast the bread according to your preference

  • Put the spinach or arugula on the toast, cover with avocado slices

  • Put the poached egg and seeds on top

  • Use olive oil, salt, and pepper to flavour

what you need

  • 1 Egg

  • White vinegar

  • Whole bread

  • Avocado

  • Spinach and or arugula

  • Sunflower seeds

  • Olive oil, salt and pepper


Easy overnight oats

 

what you need

  • Sealable glass containers

  • 3 spoons: Whole oats

  • 1 spoon: Honey (optional *non vegan)

  • Handful: Walnuts & almonds

  • 1 spoon: Linseed

  • 1 spoon: Chia seed

  • 1 spoon: Grated coconut

  • Milk (almond or coconut)

  • Mulberries (optional)

  • Handful: Cacao nibs

  • 1 Cinnamon stick

preparation

  • Pour oats, nuts & seeds

  • Use enough milk to cover them up (they will soak it)

  • Add cacao nibs, coconut & berries

  • Insert cinnamon stick, seal & refrigerate at least a couple of hours or overnight

  • Note: I like to add the mulberries just before eating them (not overnight), because they have a strong taste.