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Rainbow Shredded Salad

SaladMegan FaletraComment

There is nothing worse in my opinion than a horribly boring salad. Since I tend to eat a lot of them all week long I've got to find a way to keep them interesting, and me entertained otherwise its not even worth the effort of chopping everything up in my opinion. I have found that my favorite salads that are sure to leave me feeling satisfied always have a combination of a few things: color, fat, protein, and crunch. 

Recently since we have been making meals in my house that can double as either lunch or a part of dinner the next day, I have been experimenting with different salads that could also work as a side, or even the base of my vegan tacos. With the goal of creating a versatile salad that was quick to make, satisfying, and loaded with colors that would keep me entertained I happened to stumble upon this amazing combination and am SO excited about it. I actually think I ate this salad four out of seven days last week and I am not complaining.

Whether you want to eat this salad on it own, maybe with a little added protein, or as a side dish, I can promise you that you wont be disappointed. 

Rainbow Shredded Salad

Ingredients:

  1. 1/2 Purple Cabbage
  2. 10 Shaved Asparagus Steams 
  3. 2 Cups Shaved Brussel Sprouts
  4. 1 Cup Quinoa
  5. 1 Cup Black Beans
  6. 1/2 Red Onion 
  7. 1 Plum Tomato
  8. 1 Avocado
  9. 1 Tsp Cayenne 
  10. 1 Tsp Sea Salt 
  11. 1 Tbsp Olive Oil 
  12. Juice of One Lime

Directions: 

  1. Cook 1 Cup of Quinoa by boiling 2 cups of water on the stove, and adding 1 cup of rinsed quinoa. Allow to simmer for about 10 minutes.
  2. Chop cabbage and brussel sprouts and add to a large bowl.
  3. Shave with a peeler or julienne the asparagus, and add to bowl.
  4. Chop avocado, onion, and tomato, and add to bowl.
  5. Drain black beans and add to bowl. 
  6. Add remaining cayenne, sea salt, olive oil, and lime juice.
  7. Once cooked and cooled add quinoa. Stir together until the salad is well mixed.
  8. Serve and Enjoy1

Homemade Chai (Coconut) Tea Latte

Drinks, Flavor, FoodMegan Faletra1 Comment

I will admit that I had an entirely different post scheduled for today, but when I woke up and it was cloudy, pouring rain, and kind of cold I knew that I needed to share with you all immediately my favorite rainy day beverage. 

I have been a huge fan of chai tea's for as long as I can remember, but on a rainy day they literally are all I want, especially first thing when I wake up or right before bed. There is something about the blend of spices that is so comforting and makes you feel as if you are indulging in something really decadent.

While I have been making healthy chai tea lattes for years, recently I wanted to try and find a way to kick my latte up a bit and make it feel a little more fulfilling, especially before bedtime when I am craving something to eat, but my digestive system needs to rest an prepare for bed.

After a lot of trial and error I have finally come up with my perfect formula to an incredibly decadent chai tea latte, that is entirely guilt free. By mixing a variety of flavors and non-dairy milk sources, as well as my favorite chai tea from Davids Tea, I have come up with something that has quickly turned into more of a treat in my mind, then a typical cup of tea.

Homemade Chai Tea Latte (serves 1-2 depending on size of tea-cup)

Ingredients

  1. 1 cup cashew milk (unsweetened)
  2. 1 chai tea bag
  3. 1 tsp cinnamon
  4. 1 tsp cloves
  5. 1 tsp nutmeg
  6. 1/2 tsp cardamom 
  7. 1 tsp shredded coconut
  8. 1/4 cup soaked cashews (overnight is ideal, but even a few hours will do)
  9. Liquid Stevia (a few drops to taste) - you can also use maple syrup

Directions 

  1. Boil water and steep chia tea bag (make sure it is de-caffeinated at bedtime) in about 1/2-1 cup of water for a few minutes. 
  2. In a blender combine 1/2 cup of cashew milk, cinnamon, cloves, nutmeg, cardamom, coconut, cashews, and liquid stevia. Blend ingredients until smooth and frothy.
  3. On the stove, heat 1/2 cup of cashew milk and using a milk frother, froth the milk until it begins to form a cloud-like consistency. 
  4. Combine steeped tea and mixed spice/milk mixture into a mug, and top with frothed milk. 
  5. Dash a little cinnamon on top and enjoy!