She is such a Pitta

Balance. I need it, I want it, Im going to get it! I feel balanced in my mind, however my body has been a bit out of whack. I have been consistently practicing yoga and doing cardio but my digestive system and at times sinuses aren’t liking me very much. Recently I went to an ayruvedic lecture and it was incredibly interesting.

tridosha

What is an ayruvedic diet?

“Ayurveda is a holistic science of health, focusing on maintaining a physically and emotionally balanced state.” To find that balance you first identify which dosha aligns to you and then work to balance that dosha so that you feel great!  There are certain foods and activites that help to balance each dosha and should be exercised when a dosha becomes imbalanced. We each have a body and mind dosha, which can often be different.

I am bi-dosha, with a natural tendency towards Pitta. Inherently my genetic blue print is Pitta and I generally do align with this dosha. I am fire-y, passionate, aggressive  and medium build. However, my mind tends to align with the Vata dosha, in that I am always: go go go.

The Pita Diet

517x250xpitta-diet-basics-1024x495.png.pagespeed.ic.ln9CWTJAyF

I have been looking for the right motivation and plan to get my body back into alignment. I haven’t gained weight (in fact Ive added muscle) or anything drastic, but I feel YUCK inside. I know I am imbalanced and I yearn to feel clean inside. Its super interesting to read which foods cause imbalance in a Pitta because guess what… its the majority of what I consume. There was a week or two recently where I lived like a small squirrel and survived on nuts. Pitta’s are supposed to avoid all nuts which the exception of sunflower and pumpkin seeds, go figure!

What to avoid: 

Fried & steaming hot foods, salty, fatty, or sour foods (pickles, yogurt, sour cream, sour fruits, tomatoes, vinegar, and anything fermented). Avoid condiments and hot spices like mustard, cayenne, chillies, ginger, black pepper, and clove.

Avoid also hot drinks, yeast bread, aged cheese, red meat, potatoes, and reduce “heating” grains like brown rice and corn, and “warming” vegetables like carrots, beets, spinach, eggplant, onion, and garlic.

Stay away from honey and protein powder drinks, as they create hyperacidity. Pass up all nuts except coconut (shredded) and almonds (in small amounts). Any processed & fast foods are completely out of question, as they contain bad fats that create huge amounts of stomach acid and throw your Pitta dosha completely out of balance.

Gluten Free Oats with Apple, Cinnamon and Flax

I am going to try and maintain a pitta diet (I am up for the challenge) and try to track my results. My recipes for the next few weeks will align to the Pitta diet, enjoy!

Image (43)

Advertisements

Keep Calm and Cook on

Things are back to nutty and I NEED to maintain balance. This week I knew that I would have meetings each night after work so I planned ahead and made enough dinners for the week.

Stephen’s mom surprised us for Christmas and bought us two wonderful magazine subscriptions  She purchased us Vegetarian Times for the year which I am super excited about. Vegetarian Times has a lot of great recipes for under 400 calories. They also index all of the recipes by vegan and gluten free, making life a lot easier.

In anticipation of the craziness I prepared Moroccan Stew and Chipotle Chili. The calories listed in the magazine don’t seem to match MyFitnessPal. I am going to presume MyFitnessPal is correct because it considers the actual brands I used. Both recipes are really great and are perfect for when you are in a pinch.

Moroccan Potato, Carrot, and Chickpea Stew

24

Not plated because I haven’t served it in a portion yet 🙂

Ingredients:

20

so fresh and whole.. nom!

  • 2 tbsp olive oil
  • 1 large russet potato- cubed
  • 8 oz. baby carrots
  • 2 large shallots- chopped
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 can of 15.5 oz low sodium chickpeas (drained, reserve liquid, divide portion of beans)
  • 1/3 c dark raisins
  • 1 1/4 tsp ground cumin
  • 1/2 tsp pumpkin pie spice
  • 2 tbs lemon juice, lemon wedges for serving
  • 2 c of fresh spinach

Directions:

1. Heat oil in large non stick skillet (have lid handy) on medium heat. Add potato, carrots, shallots, salt, and pepper, saute for 3 minutes.

21

2. Add chickpea liquid, raisins, cumin, and pumpkin pie spice. Toss, and then cover to let simmer for 8 minutes on low heat.

23

3. Mix in 1 half of chickpeas, cover and let simmer for an additional 3 minutes- make sure carrots and potatoes are tender, if they are not continue to let simmer.

4. Mash remaining chickpeas in a shallow bowl and mix with lemon juice.

5. Mix mashed chickpeas into skillet and pile spinach on top. Toss mixture until spinach begins to reduce in volume.

spunach

6. Add water to the mixture if you would like it to be soupier and serve. * Since I was not serving right away I added water and let the mixture simmer off of the lit pilot for about 4 more minutes and then placed it in a air tight container.

Nutritional Information:

stew

Gluten Free is the way to be?

I am now gluten free.  I know what you are thinking and no… no…  I am not that trendy (apparently Oprah went gluten free a few years back and it became huge). I am now gluten free because my acupuncturist told me I needed to be. I am trying out the diet for a while to see if it helps me with particular health issues. I did not initially take to the idea but after some research and thoughtful analysis, I am committed to this new lifestyle. I am going to give it a try for about 2 months and assess my health from there.

It’s crazy how much gluten we consume! I am now in the process of switching over all of my major cooking staples to accommodate my shift in consumption. Yesterday I bought gluten free flour, pasta, oats, and granola bars to have on hand. It is an expensive diet which kind of sucks.

After reading about the benefits I am highly intrigued to monitor the effects and notice what body feels. I just read an article released by GreenMedInfo about the effects of gluten on your metabolism. New research indicates that switching to a gluten free diet will result in healthy weight loss. If you think about this logically it makes perfect sense. Due to subsidies, the food industry relies on corn and wheat to produce mass quantities of food. When you have to examine what has gluten in it you realize just how much wheat is used for filler… its in everything! Even if you consume the same amount of calories as you did prior to eating gluten you will loose weight because once you take out the gluten your diet becomes focused on protein and greens.

Last week I found a recipe that looked delicious. We bought all of the ingredients for  it and thankfully it was quite easy to transition it to be gluten free. I had to run out and buy gluten free soy sauce (see what I mean by its everywhere!) but other than that we were good. Tonight I cooked Stephen and I “Honey Sesame Tempeh with Quinoa” and it was awesome! You can make this recipe not gluten free… either way … try it out because its gooo- ooo- ood.

Honey Sesame Tempeh Quinoa with Carrot Slaw

(adapted from EatingWell)

food

Ingredients:

QUINOA & CARROT SLAW

  • 1 1/2 cups water
  • 3/4 cup organic quinoa, rinsed
  • 2 cups grated carrots (about 3 large)
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame seeds
  • 1 tablespoon sesame oil
  • 1 tablespoon gluten free soy sauce

SESAME-HONEY TEMPEH

  • 2 tablespoons sesame oil
  • 1  8-ounce packages tempeh, cut bite-size pieces
  • 3 tablespoons honey
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons water
  • 1 tablespoon of gluten free flour
  • 2 scallions, sliced

Directions:

  1. To prepare quinoa: Bring 1 1/2 cups water to a boil in a small saucepan. Add quinoa and return to a boil. Reduce to a low simmer, cover and cook until the water is absorbed, 10 to 14 minutes. Uncover and let stand.
  2. To prepare carrot slaw: Meanwhile, combine carrots, rice vinegar, sesame seeds, 1 tablespoon oil and 1 tablespoon soy sauce in a medium bowl. Set aside.
Really good on its own.

Really good on its own.

  1. To prepare tempeh: Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add tempeh and cook, stirring frequently, until beginning to brown, 7 to 9 minutes.

tempeh

  1. Combine honey, 3 tablespoons soy sauce, 2 tablespoons water and flour in a small bowl. Add to the pan and cook, stirring, until the sauce has thickened and coats the tempeh, about 1 minute.
the original recipe calls for cornstarch which is gluten free

the original recipe calls for cornstarch which is gluten free

  1. Divide the quinoa among 4 bowls and top each with 1/2 cup carrot slaw and 3/4 cup tempeh mixture. Sprinkle with scallions.

NOTE: Next time I prepare this I am going to zest some orange to put into the sauce for the tempeh. I think the orange would compliment the honey very well and make it almost like orange chicken.