Cornelia

So I know I've been gone for a couple of days. But I am starting school in two days, so the stress is real. But here I have a recipe of a delicious wrap that I made for lunch today. It's a must try! Ingredients: Tortilla Bread or Kale Leaf. 1 Tablespoon of Tomato Sauce. 1 Handful of Baby Spinach. 1/2 a Red Onion. 1 Handful of Kale. 1 1/2 Tablespoon of Nutritional Yeast (nooch). How to: Add the tomato sauce, kale, baby spinach, chopped onion and the nooch into the tortilla bread. Wrap it like a burrito or a wrap and eat!

So I am all about healthy living and body detox nowadays so I thought that I would share my favorite detox smoothie bowl recipe with you. Detox Green Smoothie Bowl. Ingredients: 1 1/2 Cups of Frozen Mangos. 1 1/2 Cups of Fresh Baby Spinach. 1/2 a Frozen Banana. 2 Tbsp of Lemon Juice. How to: Blend the ingredients together in a mixer until creamy and smooth. (this can be converted to a normal smoothie if desired).

This is a recipe on a blueberry crunch smoothie bowl that I found. I saw and I needed to share it. So here you go! Ingredients: 2 Frozen Bananas. 1/4 a Cup of Warm Water. 3 Teaspoons of  Vanilla Extract. 1 1/2 a Cup of Oats. Recipe: 1. Mix the frozen bananas, vanilla extract, frozen blueberries, warm water together. 2. When they are blended, mix the oats into the nice cream but keep them chunky. 3. Add toppings and serve. Suggestions: dates, cacao nibs.

Taken from Minimalist Baker. So I tried this amazing vegan baked falafel. They were amazing (I might've had to many). Ingredients: A Handful of Fresh Parsley. 2 Cloves of Garlic. 1/2 a Lemon. Salt and Cumin (after taste). One Can of Chickpeas. 1/2 a Cup of Homemade Oat Flour. How to: Add the parsley, the garlic, the lemon juice, the salt and cumin into a mixer and mix it in a food processor. Add chickpeas into the mix and pulse until they are slightly chunky. Add the oat fllour into the blender and mix it up! (add some more salt and cumin after taste). Make into balls and put them on a tray, bake them in the oven on 225 degrees Celsius (437 degrees Fahrenheit) for about 30-40 minutes. I served it with some rice (with soy sauce), fresh baby spinach and some tahini on the falafel. Enjoy!

This includes my weekly routine of workout and yoga. Monday: one hour walk. Tuesday: interval running and strength. I use C25K. 15 push ups. 10 moving planks. 20 squats. 15 chair squats. 20 side kicks. 15 kick ups. Wednesday: yoga and walk. Yoga of the Day:  gentle flow Thursday:  interval running and strength. Friday: yoga and walk. Yoga of the Day:  clear your mind Saturday:  interval running and strength. Sunday: yoga and walk. Yoga of the Day:  sore back

So since yesterday I've started thinking more about what I am eating. I have switched to a hclf "diet" and so far I am feeling amazing! So this is what I ate today as a vegan. Breakfast: Mango Smoothie Bowl. Two Frozen Bananas. Frozen Mango. Vanilla Powder (optional). Water or Vegan Milk. Put frozen mango, two bananas and some water (or vegan milk) into a blender. Blend it up until it's a smooth mixture. Pour into a bowl and top with your favorite toppings. I recommend: Cacao Nibs. Almond Butter. Fresh Blueberries. Lunch: Yesterday's Chickpea Wrap. Wrap Bread or Lettuce/Kale. A Can of Chickpeas. Baby Spinach or Regular Spinach. Mango (optional). Water. Salt. Spices: Smoked Paprika. Chili Powder. Garlic or Onion Powder. Mix the spinach with the salt and the spices (add water to the mix). Spice the chickpeas with some garlic powder and salt. Mash the chickpeas and blend the spinach in with them. Put the blend into the wrap an