Monday, November 17, 2014

EZ Tofu Press Giveaway

You know you're a vegetarian have used textbooks to press water out of tofu... #vegproblems. But seriously...

The makers of EZ Tofu Press contacted me a couple years ago to see if I wanted to try out their handy-dandy water extractor and of course I said yes. And when they emailed me last month to see how it was holding up and if I wanted to do a giveaway I said Yes Please! This little device is a kitchen staple for me. It's held up for two years and I use it weekly. Because no one wants soggy tofu. Without excess moisture tofu fries and bakes better. It crisps up and is overall more appealing--to even non-vegetarians. It takes under 15 minutes to press water out of firm or extra firm tofu, so you can chop veggies and get your marinade ready while the EZ Tofu Press is working away. It's also dishwasher safe!

While it looks like a tofu torture device I assure you nothing was harmed in the making of this meal.

Ready to torture your tofu? Make more delicious meals? Save on paper towels? Limit damage to textbooks? Razzle dazzle your holiday guests?

Comment below on your favorite tofu dish to make and one lucky commenter will receive their very own EZ Tofu Press!
  • Giveaway open to US Residents only
  • Giveaway runs from Monday 11/17 8AM MT to 11/21 5PM MT
  • For one extra entry, tweet or post to Facebook: "Enter to win @ElizabethEats EZ Tofu Press #giveaway!"

Just can't wait? Check out EZ Tofu Press on Amazon. 
Disclosure: I was not compensated for my time or this post. I was given an EZ Tofu Press for free two years ago. Have a question, ask!

Friday, November 7, 2014

Nutrition Musts: Research Digest

With nutrition the constant hot topic, and everyone (and their mom) proclaiming themselves a "nutrition expert/guru/savant/messiah" it's hard to know who to trust and what to believe. Is meat bad for you? Will artificial flavors,dyes and preservatives kill me? I want the Omega-3s in salmon, but what's a sustainable fishing method? and do I have to worry about mercury? WHAT THE HELL SHOULD I EAT??
Research comes out, media hype ensues, truth gets lost. Wash, rinse, repeat.
As a nutrition nerd I love reading full length peer-reviewed studies and picking apart the research methodologies. But it's not quick, it's not easy and it definitely isn't for everyone.

That's why I am every so thankful for This powerhouse team of PhDs compiles the latest research on nutrition and fitness and gives you an unbiased answer to whether or not you should take/eat/enjoy a multitude of foods, supplements and fitness routines.

Just when I thought their product (which is almost all available online for FREE) could get any better, they outdid themselves. The Research Digest - ERD is a game changer in the best sense of the word.

What is ERD exactly? It's a monthly digest which helps you easily digest new and relevant research. Each month ERD scours over 8 recent nutrition and supplement studies, breaks them down and delivers them to you in an easy to follow format

DOES IT GET BETTER? YES IT DOES! For the next few days, membership to ERD will be available at a special 20% off introductory sale. By subscribing to ERD you get:.
  • 8 in-depth reviews on the latest nutrition research
  • An op-ed (a fantastic piece of Dr. Yoni Freedhoff for the first issue)
  • A monthly Q&A with a nutrition or fitness researcher

So if you love nutrition, fitness and/or research, care about facts, and are short on time (or just want to hear another opinion) ERD is a must. Check it out and let me know in the comments what you think!

**note: I was not paid by and don't receive any kickback if you sign up. I'm just obsessed with it.  

Sunday, October 5, 2014

Penne alla Vegan Vodka Sauce

By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time.
I eat out a lot. It's getting to be a problem. (I signed up for a professional culinary course, just to force myself to cook more. A little drastic/expensive? Yes. But I think it will be worth it). My preference is always Thai, Mexican, Ethiopian or Middle Eastern cuisines. But my boyfriend's favorite is Italian. He could eat pizza and pasta twice a day for the rest of his life and be happy. This is not an exaggeration. Italian isn't the friendliest for those of us who can't eat dairy without running immediately to the bathroom, but I'll take one for the team and have my olive oil drenched pasta while eying everyone else's delicious meal.

October is National Pasta Month, and I'm  not going to lie, pasta is a staple in our house, not just because Jesse loves it, but because it's so fast to whip up. You really can't go wrong with pasta + veggies + beans,and it never takes over 25 minutes.  Hello weeknight savior! It taste great, and it's a balanced nutritious meal. So when I found out there was a pasta Recipe Redux contest, I knew I had to up my cooking ante and try something I've always admired, but haven't tasted since before the age of 12.  Don't worry--Jesse has had both regular and this version of vodka sauce and this gets his thumbs up.

Before we get to the recipe, let's talk about the vodka in vodka sauce. Pretty sure I ordered this as a small child just because alcohol sounded cool and grown up. While I love Bloody Mary's now, the thought of eating vodka and tomatoes together still sounds a little strange... Thanks to food genius, Kenji Lopez-Alt, I now have the answer. You must check out his full explanation and experiment, but in short, vodka adds heat and a sharp note to balance out the sweetness of the tomatoes and the creaminess of...cream... So if you won't have vodka in your house, it's not the end of the world. But you should really have vodka in your house.
Plus, the alcohol almost all burns off, and you're left with 100% whole grain pasta, baby kale and mushroom goodness covered in delicious, decadent vodka sauce. 

Penne alla Vegan Vodka Sauce with Baby Kale and Mushrooms
Makes 4 servings

  • 12 oz 100% whole wheat penne pasta, dry
  • 1/2 cup raw cashews
  • 1/2 cup water
  • 1 Tbsp extra virgin olive oil
  • 1/4 tsp red pepper flakes
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 28 oz crushed tomatoes with garlic, canned
  • 14 oz diced tomatoes, no salt added, canned
  • 1/2 cup vodka
  • 2 Tbsp nutritional yeast
  • 8 oz mushrooms, sliced
  • 1/2 small clamshell baby kale (about 2 cups) 
  • 14 oz can white beans drained and rinsed 
  • Pinch of sea salt
  1. Put water on to boil for pasta. 
  2. Blend cashews and water until it's a fine puree. Set aside.
  3. In one pan, start sauteing mushrooms
  4. In a second pan, saute onions with olive oil and red pepper flakes until onions turn translucent. Add in garlic and saute for one minute. 
  5. Add in both cans of tomatoes and vodka. Reduce heat to a simmer for 7 minutes.
  6. If your water is boiling by now, add pasta to boiling water, and cook according to package (usually 9-11 minutes). 
  7.  To sauteed mushrooms add white beans and kale. Simmer for 1 minute, turn off heat and cover.
  8. To tomato sauce, add cashew puree and nutritional yeast. Stir.
  9. Plate pasta and vegetables, and cover with vodka sauce. Enjoy!

Want more healthy pasta dishes? Start here:

Thursday, October 2, 2014

Stop! Smoothie Time!

When Heather from Williams-Sonoma asked if I would be interested in answering some questions about smoothies, I said hell to the yes. I start almost every day with a smoothie. Whether it's a post-workout high protein shake, or a green-rich meal smoothie, smoothies are a key part of my morning routine.

1. Most people who don’t own a juicer but own a blender really enjoy creating smoothies. What is a smoothie recipe you like to create and why? Do you like creating a smoothie consisting of fruits and veggies?

Personally, I'm all about the smoothie. I'll enjoy a green juice here or there, but since I don't own a juicer, I mostly stick to smoothies. Nut Milk + Protein + Fruit + Greens = Your ultimate smoothie combo. Let me break it down a little further fr you: 5 Essential Ingredients Every Smoothie Needs Obviously, all my smoothies have Vega One or Vega Sport Performance Protein in them. But you can also stick to a hemp or pea protein. Get crazy and experiment with flavors. The worst thing that can happen is you'll have to dump it down the drain and start again. Not the end of the world. Pinterest is one of my favorite places to find AND save my favorite smoothie combinations.

2. Green juices and smoothies seem to be very popular, but could be a little scary because of the color. What are ingredients you suggest someone using in a green smoothie? Is there a green smoothie that you love?

The first time I heard of a "Green Monster" I dismissed it, because how the heck could that taste good?? Finally, I bit the bullet and added some spinach to my smoothie. It blew me away that you can't even taste it! On days when I'm running around, and possibly eating out a lot, I love starting my day with at least a handful of greens so I know I'll get some veggies it. Green smoothies are basically a veggie insurance plan.

To make green smoothies taste good, add a hunk of ginger. The heat will eliminate all grassy tastes. Or stick to one of these foolproof smoothies.

3. There are so many different brands of juicers and blenders, and depending on the equipment you choose it can make the same ingredients taste differently. Why do you prefer to use a blender vs. a juicer?

Blend it baby! I'm all about my blender. (and no, I don't have a vitamix yet. Anyone want to hook me up with one?) Though, after looking at this list of juicers, I might have to add one to my wish list...Sure would be cheaper than buying them out!

What are YOUR smoothie secrets?

Friday, September 12, 2014

Love Lists: Now with more cowbell

Howdy folks!

Here's what I'm loving:

Moving: With November Project Denver of course. It was heartbreaking leaving the November Project Motherland and leaving that tribe. Luckily, the mile-high tribe is really really cool. I got to lead them today, which made my life. (and heals the sadness that I didn't get to climb a 14er with my positivity award). I wrote a recap of today (which includes a cowbell app you simply must download).
Eating: Everything and anything Oh, Ladycakes makes. This woman not only makes the most delicious food, she's also the sweetest human being. You should follow her blog ASAP. (ok fine, need more convincing? Saveur Editors may have named her Best Original Recipes out of ALL the food blogs in the world).
Drinking: A lot of beer still. (can't stop won't stop). When I'm not drinking beer, I'm probably sipping on tea or kombucha or another alcoholic beverage. This kombucha from Boulder not only has the best name (rowdy mermaid?? genius), it's also effing delicious.
Wearing: Don't worry--I'm not about to go all fashion blogger on you. I just think you need to know about Yesler. This brand-new athletic company just launched their KickStarter to get their American made sports apparel into your hands. I wear athletic clothing 75% of the time (true story: I don't own a pair of jeans) and I'm so happy to finally be able to support a high-quality, fashionable athletic wear company that doesn't export their labor.  
Reading: Micah Risk's cover/story in Runner's World of course I don't subscribe to any magazine, but the Runner's World redesign is great, and they have one of the most badass/kind/strong/healthy/plant-based/superwomen of all time on the cover. Snag a copy.
Cooking: I've already admitted that I'm an awful baker. I'm also a good--not great--cook. I want to move from the good realm into the oh-my-god-give-me-more status of cook. So I've signed up for Rouxbe's Plant-based Professional Culinary Certificate program. My friends Emma and Tara did it last semester and their photos of fresh-made pasta made me drool. You can never have too much pasta in your life, so I'm upgrading my kitchenware and diving in. Wish me luck!

Lastly, some good news: Exercising for just 5 minutes a day has benefits. Don't think you have to be running ultra marathons or working out 6 days a week. Everyone starts somewhere and it's best to start small.

Tell me ONE thing you loved this week!

Thursday, August 21, 2014

Recipe Redux: S'mores Protein Bites

I've been really wanting a s'mores lately. They scream summer to me. Unfortunately two things have gotten in the way:

1. I haven't been camping yet this year. This is a travesty. I'm amending this situation this weekend, but I have no patience and couldn't just hold out for a mere two days. 

2. I love gummy foods (bears, worms, strawberries, cherries, sharks, fish, mallows, you name it), and gelatin makes me sad. Not saying that I've been avoiding the gummies, but I've been thinking more and more about them. 

Solution? Make a s'mores "granola bar" to match this month's Recipe Redux theme. Except add protein, so they aren't just a sugar bomb. And give Dandies Vegan Marshmallows a shot. Problem solved.

S'mores Protein Bites (Vegan)
Makes 24 balls
  • 1 cup old-fashioned rolled oats
  • 1/2 cup protein powder (I used Vega Sport Performance Protein Chocolate flavor)
  • 1/2 cup semisweet chocolate chips (non-dairy)
  • 1/2 cup vegan marshmallows (or omit, or use regular. your choice) 
  • 1/2 cup Annie's Bunny Grahams
  • 1/2 cup coconut oil
  • 1/2 cup peanut butter
  • 1/4 cup maple syrup 
  • 1 teaspoon vanilla extract
  • A pinch of salt 
  1. In a large mixing bowl, hand mix all ingredients together.
  2. Using your hands, roll into bite-sized balls. 
  3. Eat as a sweet ending to your day, pre-workout, mid-hike, whenever!
You better believe I'm bringing these bites AND my bag of vegan marshmallows with me this weekend. Guess what--they taste even better than the OG version. Win-Win
Want more bars and bites? Look no further:


Friday, August 1, 2014

Weekly Love List: 8.1.14

I'm not good at writing love letters but I do adore lists. This is what I'm loving this week:

I found a vegan croissant and my day was made. It's the little things people. Thank you Beet Box Bakery for making that happen.
Post-college I've discovered my affinity towards beer. (Yup, I was one of those pain-in-the-butt "vodka soda" girls before).  Still not an IPA fan, but session/stouts/porters/blondes are my jam. Fortunately, we now live in the mecca of beer brewing (and drinking). Trinity Brewery near Colorado Springs blows my mind. Cucumber ale. Seriously. amazing.

When I'm not attempting to become BFFs with everyone at November Project Denver, I've been trying out Core Power Yoga Sculpt. Holy hard yoga class. 5 pound weights never hurt so much.

The two greatest magazines to grace the month: Thrive and Cherrybombe.*
Thrive Magazine is a publication by Brendan Brazier, the formulator of Vega and all-around great guy. He's the humblest founder I've ever met and a huge reason I started working with Vega. The magazine features some names you may know. Just Venus Williams, Flo Master, Cameron Diaz, NBD.

Cherrybombe celebrates women who love food. HELLO! This issue is on Girl Crushes, starting with the one and only Ruth Reichl. If you're a woman who loves food (or love women and food?) order it. 

 My Janji shirt. Not only are their designs great, but every piece of breathable, sweatable, comfortable clothing you buy, gives a person a WHOLE YEAR OF WATER. You're going to buy athletic clothes anyways, make it help someone else.

Two amazing nutritionists redesigned their websites this week and you really need to go check them out:
1. Kara Lydon, the Foodie Dietitian. A dear friend of mine. I put 150% effort into getting her to move to Denver with me. She's got some cool things going on in Boston, so I'll let this failure slide. Her recipes and images will make you straight up drool. If you're looking to improve your relationship with food, hit her up. If you're a food company, looking for a rad RD, also email her.

2. Emma Cutfield, Emmamazing. Emmamazing will some day be the word that replaces "amazing." Not only is Emma an expert in sports nutrition (especially for runners) but her recipes are superb. She's also one of the sweetest people you'll ever meet. I feel so lucky to call her a colleague and friend. 

Ok, I know I need to get better at blogging, at my website, at this. One small step at a time. Thank you for hanging in there for this journey.  

Monday, July 21, 2014

Bourbon Salted Caramel Boozy Milkshake

Now that we've settled into our new home (helllooooo Rocky Mountains), I'm doing my favorite thing: exploring new neighborhoods, restaurants, bars, shops, yoga studios, and workout tribes.I have a lot of catching up to do on this blog and a ton to share. But before I get back on that train, let's talk about Boozy Milkshakes.

They call out my name from bar and dessert menus. And since I'm dairy challenged (and keep a plant-based diet) I have serious FOMO. So being an awful baker, when I heard the Recipe Redux theme this month was liquor-based, I headed to the blender instead of the oven.

The result was ridiculously good. Like I-want-to-eat-this-every-night good. Like "I can't believe this has 15 grams of protein and 2 servings of greens" good. Like I-should-start-my-own-healthier-boozy-milkshake-food-truck good. Anyone in?
Yes, I said healthier. Not going to shout from the rooftop that this is "healthy." It's a delicious dessert, that's a little lower in sugar, higher in protein and has more greens than any other milkshake you'll find. It's dairy-, gluten- and soy-free if you're interested.

Bourbon Salted Caramel Boozy Milkshake 
Salted Caramel Sauce
  • 1 cup coconut milk (the kind in a can, not lite)
  • 1 cup cane sugar
  • 2 Tbsp bourbon
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
1 Milkshake
  •  3/4 cup unsweetened almond milk
  • 3/4 cup vanilla non-dairy ice cream (I used NadaMoo from Whole Foods)
  • 1 serving Vega Protein Smoothie Viva Vanilla 
  • 1 Tbsp Salted Caramel Sauce
  • 1-2 ounces Bourbon (depends on how boozy you want)
  1. To make the salted caramel sauce, mix coconut milk and cane sugar together over low heat until the sugar dissolves. Simmer for 20 minutes, stirring occasionally (we're not going for burnt caramel here). Add sea salt, bourbon and vanilla extract an simmer for 5 more minutes.  Take off heat and store. 
  2. Blend milkshake ingredients together. 
  3. Enjoy!
How do you use liquors will cooking and baking?

Sunday, June 15, 2014

Elizabeth Cooks: Mushroom Veggie Burgers

By posting this recipe I am entering a recipe contest sponsored by The Mushroom Council and am eligible to win prizes associated with the contest. I was not compensated for my time.
Confession: My first time making a veggie burger at home was a month ago. By itself, not a ridiculous statement, but when you take into account that I became vegetarian at age 12, and have been almost entirely plant-based for the past 6 years, that's a little astounding.

Don't get me wrong-I LOVE veggie burgers. I consider it my duty to try ALL the veggie burgers (and their accompanying fries) to determine which restaurant has the very best veggie burger. (Currently it's a tie between Worthy Burger in Vermont and The Plant in SF).

But for some reason, I've never mustered up the energy to DIY veggie burgers at home. What a shame. It wasn't until I got Brendan Brazier's Thrive Energy Cookbook that I finally decided it was time to give it a go. It was suprisingly easier than expected, and while the texture left something to be desired (because I left out a crucial ingredient), it was a solid first step.

 Mushrooms add a lovely unami (meat-like) taste to most vegetarian dishes, which is why they make a great addition to this dish. I used fresh shiitake, for no reason other than I'd never seen fresh shiitake before and thought "why not??"

Mushroom Veggie Burgers
  • 1/2 cup fresh shiitake mushrooms
  • 1 Tbsp olive oil
  • 2 cups cooked barley
  • 2 cups white beans
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 Tbsp nutritional yeast\
  • 1 Tbsp pickle juice
  • 1 Tbsp Trader Joe's 21 Season Salute
  • 1 tsp sea salt
  • 1 tsp pepper 
1. Slice shiitake mushrooms and saute for 10 minutes in olive oil
2. In a food processor combine beans, barley and mushrooms and pulse until a thick crumb

3. Combine beans, barley and mushroom mix with spices with your hands in a large mixing bowl
4. Spread parchament paper onto a baking sheet
5. Using your hands, form 10 patties and place onto baking sheet
6. Bake at 400F for 30 minutes or until brown
7. Serve on a bun with your favorite condiments, alongside salad or fries!

Do you have a favorite way to use mushrooms in vegetarian meals to replace meat? Enter Mushroom Council's Swap It or Top It contest with that recipe for a chance to win $5000! Entering is wicked easy--just start here.

Wednesday, May 21, 2014

Recipe Redux: Matcha Protein Smoothie

I'm a matcha smoothie-aholic. The rich smooth concentrated taste of green tea, the caffeine boost and the bright green color. It's not a cheap smoothie addition, but it does provide an extra hit of antioxidants and vitamins to my morning smoothie. Yes, it's not a traditional way to eat matcha (usually in a beautiful tea ceremony, but it also sneaks into green tea ice cream and soba noodles because it's so versatile) but I love it.

This smoothie is one of my favorite ways to rebuild muscle post-Harvard Stadiums with November Project. Note: when you're buying matcha--make extra sure it's the finely ground loose powder--not tea bags full of unground matcha tea leaves.

Matcha Protein Smoothie
Blend and Serve! the perfect post-workout drink to push yourself to be better

Want more tea-riffic recipes? Check out these:

Tuesday, April 15, 2014

Ladies you need to know: Shupe's Soups and Healthy Roots Meg

Seeing people I work alongside shine and thrive makes me oh so happy! I feel so grateful to be surrounded by a community of talented, inspiring and just plain remarkable people.

These two ladies just redid their website and you simply must check them out:

Morgan Shupe: Shupe's Soups
 Morgan's food is one of the many reasons I wish I lived in Vancouver. Vega HQ is pretty baller, but it wouldn't be the same without the epic salad bar, soup and entrees this girl whips up single-handedly every day. If you've ever checked out a Vega recipe, there's a high likelihood that Morgan created it. Not only are her recipes delicious, but she's super fun, has wicked cool tattoos and loves cats.

Morgan cooks, lifts and has sick tattoos. get to know her.

If you've ever had tummy troubles, Meg's your gal. As a nutritionist, she focuses not on one specific nutrition paradigm, but on working with her clients to make them feel their best in their body. She's passionate about healthy food systems and is making huge positive changes in the Toronto area. Check out her blog for inspiring lifestyle articles and delicious recipes!

Still bored with the internet? Don't forget about 75toGo and Fitness Leash!

Monday, April 14, 2014

Get in the Know: 75toGo

If you've could look in my inbox, you'd realize I'm a compulsive email list subscriber. I find a website or blog that I like and instantly add myself to their newsletter. This happens to be how I stay semi-on-top of what's going on in the world. But while I learn a lot from these various website and blogs, it can be quite overwhelming, and with the same compulsion I add myself to lists, I also send the same emails to Trash. While I have been better about unsubscribing lately, there are some newsletters and blogs that I will never not read.

75toGo is my new favorite. Run and curated by my friend Kevin Liu, 75toGo delivers longform articles to the 25-year-old trying to survive their next 75 years. How great is that??

While the main focus is on health and fitness issues (which I appreciate), they also talk a lot about food, fashion and living the good life. The thing I appreciate oh so much (and is sadly lacking in most content) is their dedication to research. If you've ever worked with me, you know that high-quality writing + research to support it = makes me keep on keepin' on. 

Plus, although most their articles are dripping with information (hello 2000 word essays), and completely worth devoting 5 minutes of your life too, if those 5 minutes would be better spent elsewhere, you can digest a quick and dirty synopsis.

I suggest you start here: The Best Coconut Water and Will Lifting Heavy Weights Make Me Bulky?, then add this one to the top of your "Awesome websites to subscribe to" list. I sure have.

Friday, March 21, 2014

Recipe Redux: Chickpea Quinoa Patties--Gluten-free, Vegan


I am probably the world's worst plant-based eater/cook in that I've never made a homemade veggie burger. Never. They are my restaurant staples (mostly because of fries, let's be real), and I see drool-worthy recipes floating all over the internet. Making a veggie burger is on my 2014 goals.

I took a step in that direction with a falafel-esque chickpea quinoa patty. WHAT HAVE I BEEN HOLDING OUT FOR?? These are seriously good. PLUS they keep for at least a week in your fridge, and pack fantastically. 1 hour on a Sunday and you have lunches for the entire week. That is something I completely support.

Warning: you're going to want to put this dill sauce on everything. I may or may not have eating a spoonful right out of the jar one day. It's out of control. Again, what have I been doing with my life that cashew sauces have not been made more often??? 

Chickpea Quinoa Patties
Makes 10 patties (ie lunch for 2 people for 5 days)
1 cup dry quinoa
1 can (15 oz) chickpeas
1 tsp onion powder
1 tsp cumin
1 tsp curry powder
sea salt and pepper to taste

1. Cook quinoa in 2 cups water for 15 minutes.
2. Preheat oven to 450
3. In a food processor, puree all ingredients
4. Shape into 10 patties and lay on a parchament paper baking sheet
5. Cook for 15 minutes.

Cashew Dill Sauce
1 cup raw cashews
1 cup water
1/2 tsp capers
1 tsp fresh dill
Juice of 1 lemon
3 cloves garlic
sea salt and pepper to taste

1. While the patties are cooking, puree cashews and water in a food processor until silky smooth
2. add in additional ingredients and puree some more
Tip: If you can't find fresh dill (i couldn't) these freeze-dried herbs from Litehouse are fantastic!! Nope--they didn't pay me to plug, i'm just newly obsessed. I also love Love Beets. I mean, come on!

Grab a pita, slice up some cucumbers, beets and pickled banana pepper. Put the patty in the pita, and slather it with cashew dill sauce. Add avocado slices to kick it up a notch. Be prepared to have your world rocked!!

Note: They are also delicious unassembled. The possibilites are endless!


Tuesday, March 11, 2014


This won't be the last time I say it, but I work with a remarkable group of individuals.  People that inspire me, that push me, that laugh with me, that hold me accountable. So when Bridgette encouraged  me to join the Vega Education Team's March Meditation challenge, I was like yes please!

See, I've gotten quite ADD in the last 5 years (yes, this is a self-diagnosis). Combination of more screens, wayyyyy too much time on said screens/social media, more work and constant multitasking means my brain never shuts up. Even when doing yoga my mind is rattling off to-do/to-text/to-tweet/to-talk lists. It's quite distracting. I've known about, and wanted to reap the benefits of meditation for quite some time. I'm all about mindfulness, especially around food, but I realized I need to practice what I preach by incorporating mindfulness into more areas of my life.
Look I'm even back to Journaling! (that's another post)
The thing I've had to keep front and center this month is that meditation is a practice. You're not going to be able to turn on beach sounds, sit down, and let your mind go blank. Nope, not happening. That takes practice. and it'll never be perfect.

So to help, I've enlisted the aid of two rad apps: Head Space and Stop. Breathe. Think. (there will probably be more apps, but these are the two i've tried and loved so far). 

Head Space 10 minute guided meditation by a wonderful British man. Get some (Head space that is...)

Stop. Breathe. Think. So what if it was created for teenagers. My brain is sometimes like a teenagers. I LOVE that you input your mood, your physical state and then emotions to generate a customized meditation. and the app is FREE!! (adorable cartoons of your brain don't hurt either)

11 days in, and I'm loving it. The animals love it too
"What, you're not on the floor just to pet me???"

If you follow me on twitter or instagram, you'll see EVEN MORE #MindfulMarch Madness. Get excited. 
You'll probably want to check out these too:

Tuesday, February 25, 2014

Nasoya Giveaway Winner

and the winner of the Nasoya Giveaway is...

Deirdre who entered on twitter! I'll be in touch with you shortly! Thank you to all that entered and to Nasoya for providing the giveaway.

In Other News:
This week is National Eating Disorder Awareness week. Everyone knows someone, so get in the know. NEDA has all the resources you need for more information, ways to spread the word and how to get help. Check it out!