Mind & Motion

Morning Latte

Posted in Nutrition by Meghan Pickrell on April 11, 2012

This is a photo of my morning latte! (You can tell I’m running out of material, huh?) I received a Nespresso pod coffee maker (Carlos says it’s cheating) for Christmas. Every other morning I pop in a pod, froth a half cup of whole mike, add a touch of maple syrup (delicious) and have an amazing latte. I try to alternate between coffee and green tea. Studies have shown that a bit of caffeine before exercising will help burn fat. I’m sure that’s helpful for all of us. So, enjoy a latte before your morning workout.

A Present At My Door

Posted in Nutrition by Meghan Pickrell on March 11, 2012

Every other Thursday Carlos and I receive a bundle of local organic produce from Farm Fresh To You, a company that delivers of- the- season produce. This weeks box contained kale, lettuce, mushrooms, celery, spinach, oranges, mandarins and yams. Our box will usually feed us a few dinners and provide snacks for the week. Not bad for around $30. I like eating organic produce, I like lowering my carbon footprint by ordering from local farmers, but best of all, I like that it’s delivered right to my doorstep.

Pumpkin Pancakes

Posted in Nutrition by Meghan Pickrell on October 30, 2011

With fall in full bloom and some pumpkin inspiration from Design Sponge I decided to make pumpkin pancakes this morning. Living in a time and age where we can eat whatever we want whenever we want, I like to try and remember to eat seasonly. This generally helps reduce our carbon footprint, and acclimates our bodies to the changing weather. Pumpkin recipes are a great way to celebrate fall and feel a part of the changing seasons.

This recipe was created for gluten free folks so I changed it slightly, using part white flour and part bulgar wheat. Substituting another grain for white flour increases fiber, making these delicious pumpkin pancakes filling and healthier. You can find the original recipe here.

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Dinner! Yummsky

Posted in Nutrition by Meghan Pickrell on July 31, 2011

As an artist, Carlos has a creative flare for opening the fridge and preparing the most unexpected but delicious meal. Last night, with very little desire to leave our home, and nothing of particular interest in the fridge, Carlos prepared one of his creations. Using beets, carrots and cantalope from our Farm Fresh organic box, quinoa and brussels we had a healthy and unique meal full of a variety of flavors.

The sad part about Carlos’s meals is that he works on the fly. If I love something, I know it will rarely make a second appearance. So, I woke up this morning and decided to post about it, keeping our delicious but healthy organic fare alive! Maybe I can recreate it???

Here’s the gist: In a cast iron skillet roast the veggies (brussels, carrots and beets). Cook the quinoa in water. Chop the melon. Add arugula, and a tantalizing yogurt sauce consisting of garlic, yogurt, honey, and a touch of red pepper. Organize the veggies according to color and style and you will have an amazing meal. Good luck!

(BTW, “Yumsky” is a Melina word. I don’t think it’s German? but it definitely means delicious. Just in case you were wondering. Yumsky!)

LUNCH!

Posted in Nutrition by Meghan Pickrell on May 26, 2011

Vegetarian lunch from Whole Foods- emerald kale salad, forbidden rice salad, Israeli couscous and coleslaw. Yums!

spinach, green beans and cauliflower, oh my!

Posted in Nutrition by Meghan Pickrell on March 24, 2010

Carlos and I went to the amazing new farmer’s market at the Yamashiro last Thursday evening. If you haven’t heard about it, check it out: http://thehillsfarmersmarket.com/lacityfarm/yamashiro-garden-market.html. After picking from the finest fruits and veggies we realized that we had quite an assortment for a healthy meal which we prepared later that weekend.

I boiled the green beans (after the ends were snapped) for only 5 minutes and then sauteed them (in butter) with chopped onion, spinach, and almond slivers. Carlos steamed the cauliflower and made a delicious cream sauce with a hint of blue cheese. The sauce was comprised of milk, butter and a bit of blue cheese and of course, salt and pepper. We also added some chopped walnuts and spring onions on top. We had a perfect spring meal, packed with iron, vitamins B, C and K. All of the produce was from local organic farmers. We got a little creative, but trust me, it was delicious!

yummy lentils with yogurt sauce…

Posted in Health, Nutrition by Meghan Pickrell on November 2, 2009

Today I want to give you all a delicious recipe that we prepared last week. Considering this is a blog about health and wellness I think nutritious recipes are appropriate. We served these orange lentils with steamed broccoli sprinkled with a little parmesan. So here is goes. Let me know how it turns out. I hope you enjoy!

Lentils

1/2 chopped white onion

olive oil

1 cup orange lentils

1 teaspoon whole green peppercorn

1 teaspoon whole pink peppercorn

salt and pepper

1/2 cup white wine

1 can of pitted green olives in saltwater, chopped

Yogurt Sauce

1/2 cup plain greek yogurt

1/3 chopped basil leaves

2 sprigs of fresh mint

salt and pepper

Saute the onion in a pot with olive oil. Add peppercorns, salt and pepper (to taste). When the onion starts to brown add the lentils. Continue to saute for around 1 minute, add the wine and stir frequently. Add 1 cup of water and bring the water to a boil. Keep the lentils at a hard boil for 5-10 minutes. Then reduce to a light simmer until the water evaporates. The trick is to keep the lentils slightly aldente or they will be too soft. Take the lentils off the heat and let cool. Add chopped olives. While the lentils are cooking combine the yogurt, basil, mint, salt and pepper in a small bowl. Serve the lentils topped with the yogurt sauce. Enjoy!