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Archives for April 2019

Everyone Can Meditate – Here’s Why

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When I tell people that I am a meditation coach, often I get the response: “Oh I’ve tried meditation, I can’t do it – I just can’t get myself to have an empty mind or to focus”.

I am always perplexed by that statement. Meditation is literally just breathing and noticing that you are breathing. It is that simple. Everyone breaths – how can people not breathe. One thing is if you tell me: “I’ve tried burping the alphabet and I can’t do it” or “I’ve tried rolling my tongue and I can’t do it”. Those are actually difficult things – but meditating is something we all do, you just may not know it.

The problem is many people believe meditation is this state where you can sit for hours, cross legged on the floor, saying OM and not having a thought in the world. That – to be honest – does sound nice and a little bit painful. It’s like running – most of us can walk, some of us run, and others run marathons up a hill. Meditation is the walking part.

The whole premise of meditation is about being present. About being there in the moment with yourself and learning to accept your thoughts and feelings to the point where they don’t distract you from simply breathing. That’s it. And we can all do that.

We all do it, you might not notice. It’s when you are watching a scary movie and to calm yourself you breathe deeply. Or when you are at the dentist trying to breathe and take your mind off what’s going on in your mouth. Its when you are eating a piece of dessert, and you focus on scooping it up in the spoon and enjoying each bite. So much of everyday life is meditating. Don’t make it a new task or new objective – you have enough of those. Be aware of the moments where you take a step back from just functioning and focus on yourself. Tell yourself “huh – I am meditating”. You just might come to realize you are a pro.

Follow me on nikafiguringitout.wordpress.com for more tips for every day life

Greek Vegan Recipes: A Gift From the Gods

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If you’ve even seen My Big Fat Greek wedding, you’re probably well-acquainted with Aunt Toula’s famous line: “You don’t eat meat? That’s ok, I make lamb!” Keep reading for my recipe.

Greek Island with rooftop pool

For all you “xenos” (foreigners to Greek cuisine), the story isn’t this simple. Gyros, Souvlaki, and Baklava are not the only dishes to savor. Being Greek Orthodox myself, this time of year means Easter, and that means lent! 40 days of no meat– or, if you’re brave and want to live like the Greeks in the remote villages, you can go with only bread and water!

Just kidding, I’m not that hardcore– But veganism is my way to go for lent! Some shudder at the thought of a meatless month, but I find that some of Greece’s best kept secrets are it’s lenten dishes! Let me introduce you to my favorite– Gigantes Plaki!

The Benefits:

  1. Plenty of healthy fats and oils: No butter or trans-fats are used in this recipe. Only the simple goodness of olive oil and healthy legumes. It’s no wonder the greeks are immortal.
  2. They’re delicious any way: Heat it up, eat it cold, or spoon straight from the pan (my favorite.)
  3. Rich in Protein: These beans are massive, and that means MASSIVE gains. I enjoy it as a post-workout meal, especially if I feel like my protein is lacking during the lenten season.
  4. It’s customizable: Adjust the spices and vegetable quantities as you like. I like to add extra mint and oregano in my mix. Some like it naked– no veggies. Come on, we’re Greeks; nothing is measured exactly. A pinch of this and that is fine.

Here’s what you’ll need:

  • 1 pound dried beans (gigantes or large lima beans)
  • 1 1/2 cups chopped onion (approx 2 medium onions)
  • 1/3 cup chopped garlic
  • 1 cup chopped celery (approx 2-3 stalks)
  • 3/4 cup chopped fresh parsley
  • 1/3 cup chopped fresh mint
  • 1 tbsp crushed, dried oregano
  • 1 tbsp salt
  • 2 tsp fresh ground black pepper
  • 1 cup Greek olive oil
  • 2 cups crushed tomatoes
  • 2 cups reserved cooking water from beans
  • 1 cup water, room temperature

HOW IT’S DONE

  1. Soak dried beans overnight or at least 7 hours. Boil for 50 minutes and RESERVE 2 cups of cooking liquid
  2. Saute chopped onions and celery in olive oil over medium low heat until tender. Add garlic and cook for a few minutes. Add herbs and spices, mix to combine completely and cook for just a minute to combine flavor oils.
  3. Add chopped tomatoes, stir to combine and cook for 5 minutes. Add reserved bean cooking liquid and bring sauce up to a boil.  Remove from heat and set aside until ready to bake the beans.
  4. Layer cooked gigantes beans evenly in 9×13 baking pan and pour sauce over top. Add 1 cup room temperature water and bake, uncovered, for 2 hours in 350 degree oven. Stir approximately every half hour or so.
  5. Allow baked beans to rest for about 15-30 minutes before serving.

Tropical Green Salad with Coconut Lime dressing

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Tropical Green Salad with Coconut Lime dressing

Now that Spring is here, indulge into this festive light salad any day or impress guests when you entertain. It never fails to delight and keep the healthy factor high! Pair with your favorite entree or enjoy as your main meal. Bon appetit!

Utensils:

Cutting Board

Knife

Blender

Zester

Ingredients:

For the salad

Curly Kale (4 large leaves Chopped)

Spinach (4 oz or 2 large handfuls)

Diced Mango (1 cup)

Diced Pineapple (1 cup)

Sliced Cucumber (1/3 Cucumber)

Mint leaves (1 stem of leaves or a small handful)

1/4 cup Cashews (Roasted with salt or Candied)

Lime (1 small)

Goat Cheese (optional)

For the dressing

Coconut puree or Coconut Cream (1/4 cup)

Lime juice (1 1/2 Tablespoon)

Apple Cider Vinegar (1 1/2 Tablespoon)

Canola, soybean, or melted coconut oil (1/2 cup)

Honey (1-2 Tablespoon)

Instructions:

Chop up kale and mix with spinach. Should be equal parts kale and spinach

Large dice mango and Pineapple and slice Cucumber add to salad.

Add Cashews, Mint, and Goat Cheese.

Zest half a Lime over salad

Blend together all dressing ingredients until well emulsified. Oil should not be separating after blend.

Drizzle dressing as desired over salad and enjoy!