Hey friends! I’m so stoked to see you guys are willing to join me in not texting and driving . Today is day five, baby! Let’s stick together through it.
This morning, I completed an awesome total body mish-mosh of YouTube videos. It left me feeling strong, energized, and a bit sore – all good signs! On the days I don’t do yoga, I look to YouTube and put together a full-body toning routine. I’ve been sticking with the same routine for three to four weeks. Switching it up this often keeps my muscles guessing and keeps me from getting bored. Since this week is the final of my current routine, I wanted to make sure that I shared this one with you!
You might have seen and/or completed these videos before but doing them in this order really brings on the burn. Mix up your routine this week and give ‘em a go if you feel inclined.
#plantPOWER Pinto Bean Bowl
Did you know that we are exactly three weeks away from the next #plantPOWER challenge?! How excited are all of you. The answer should be very! We’ve got some really fun and exciting things in store for you.
In the spirit of #plantPOWER, I whipped up a pretty rockin’ #plantPOWER dinner last night using one of my favorite protein sources: pinto beans! I love all varieties of beans and eat them on a regular basis. Along with the protein and fiber, we get antioxidants, iron, and a host of other vitamins and minerals. Sign me up!
Prep Time: 5 minutes
Cook Time: 15 minutes
1/2 cup organic canned pinto beans (drained and rinsed)
1 cup Brussels sprouts
4 cherry tomatoes, halfed
1-2 cloves of garlic
2 Tbsp. nutritional yeast
1 tsp. dijon mustard
1/2 tsp. curry powder
2 Tbsp. water
2 tsp. coconut oil
On medium-heat, place coconut oil and Brussels sprouts in a medium-sized sauce pan. Saute until golden brown, tossing occasionally.
Meanwhile, in a small bowl, make your sauce by combining nutritional yeast, mustard, curry powder, and water. Set aside.
When Brussels sprouts turn golden brown, add tomatoes, pinto beans and garlic to the pan.
Add the the sauce, stir, and turn burner to medium-low heat.
Allow flavors to blend for about three minutes.
This dish is super simple and so good. I’ve been favoring simple meals lately (i.e. lots of raw salads and quick dinners like this one). That is one of my very favorite things about living a vegan lifestyle – you can whip up a meal in five minutes and it will most likely rock your world. I’ve been weaving a lot more simplicity into my every day life, with more yoga, more meditation, and less attention to social media. I’ve also began a new journey as a student and I’m excited to share more of this with you! I feel so rejuvenated, refreshed, and ready.
Alright, I’m hopping on a conference call soon so I have to get going. Hope you’re having a beautiful Tuesday, my darlings!