healthy – Stylishly Zen

Five Faves

Published on July 11, 2019July 11, 2019 by soreiyaLeave a comment

It’s hard to believe that we are half way thru 2019, but I am so happy to finally enjoy my favourite season of the year. I absolutely LOVE the summer season, and while lately I feel like time is just moving too quickly, my goal for this summer is to take some time to slow down, just breathe and enjoy the things that make me happy as often as possible. Here are five things that are currently making me very happy:

This watermelon and halloumi salad is a summer staple in my diet during the warmer months. While watermelon and feta seems so be a little more common, I love the salty bite that halloumi adds to the mix.

E70A11C1-F74D-4781-833B-36C7B9D5B46F I love to enjoy a chilled drink on the balcony when the weather is warm and sunny. My two favourites being an april spritz or a glass of rose. Le Pive was recommended to me a few years ago when I was on the hunt for a good but not too expensive rose and it has been one of my favourites ever since. This year, I am loving it even more as it is now certified organic. Clean, fresh and not overly sweet, Le Pive is the perfect wine to sit back and relax with during the warmer months.

A15506F9-3DF5-41B0-A4A0-631CB82FE79C I have not yet read the book but I got hooked on Big Little Lies last year. Despite the fact that it was produced as a limited series, it is back for a second season and it is sooooo good! Just when I thought that the cast couldn’t get any better, they add Meryl Streep to the mix and as always she is fabulous! If you have yet to watch Big Little Lies, there is no time like the present. It is the perfect excuse to head indoors and enjoy a bit of air conditioning while you get lost in the lives of the Monterey Five. B5DEF063-20CF-4BB4-BB62-EEB6757C1A20 If you have not yet watched Brene Brown’s Netflix special A Call to Courage you are missing out. Motivating and insightful, it is a must watch. I am currently reading her latest book Dare to Lead which carries on the message that we need to learn how (and when) to be vulnerable and how to successfully work with and lead others. I highly recommend it to anyone interested in self improvement, impactful leadership and collaboration.

CE3FDA9C-45BE-477F-8C67-27235E02FBA4 I hate wearing socks and closed toe shoes, so as soon as the weather starts to warm up I happily pull out all of my sandals. While normally I alternate between high heels and leather flats, lately all I seem to want to wear are my Brikenstocks. They are comfy, cute and they go with many outfits (or so that’s what I have been telling myself). It may even be time to invest in a new pair! While the new Birkenstock Valentino version is not in my budget, I plan to admire them from afar as I add a new pair to my shoe collection.

Thank you for stopping by Stylishly Zen today! I would love to hear what you are currently loving this month – let me know in the comments section!

I hope that you have a beautiful day! XXS

Big Little Lies photo credit http://www.hbo.com, Birkenstock photo credit http://www.birkenstock.com

My Top 4 Winter Beauty Boosters

Published on December 14, 2017December 13, 2017 by soreiyaLeave a comment

Winter weather can cause a myriad of beauty woes. Even the most well intentioned beauty aficionado can get caught easily with hat head, static cling and parched skin. While updating your beauty routine for the cold weather is a necessity in many parts of the world, you may also want to consider adding in a few nutritional beauty busters to help maintain your glow all year long. As I have mentioned (many times) before, I love to eat for skin health. Here are a few of the food that I reach for when the temperature drops:

Miso

Beauty and good health begin in the belly and miso is a perfect winter warming food. Made from soy beans, this fermented food is very popular for it’s many benefits. Miso has been consumed for centuries in Japan and China and many regard it as the secret to the luminous skin that many Japanese women are known for. It is jam packed with antioxidants that help to address the signs of aging and bacteria (the good kind) which helps to balance the gut flora. Packed with antioxidants such as isoflavones helps to address the signs of aging and contains beneficial bacteria that helps to balance the gut and in turn aids in keeping the skin clear. Miso is alkalizing for the body and also helps to strengthen the immune system making it the perfect food to indulge in during flu season.

Tips:

Make sure that you use hot but not boiling water when making your own miso soup as you don’t want to kill the good bacteria
In a rush? Enjoy a simple cup of miso soup by creaming a teaspoon of miso in a 1/4 cup of hot water until completely dissolved. Top with 3/4 of hot water and a few drops of chilli oil if you like it spicy and enjoy!

Mushrooms

I love mushrooms so I don’t need an excuse to indulge but, knowing that they are a fabulous beauty booster makes them taste even better. Mushrooms are the only vegetables that make Vitamin D from sunlight which is essential for healthy skin and bones. Vitamin D also helps to regulate the turnover of skin cells which will keep you looking beautiful. Mushrooms are also a source of zinc which is well known as a acne fighting mineral. Mushrooms are a total skin clearing winner in my book!

Tip:

Try showing mushrooms in to stir fries, pastas, curries and anything else you can think of. The subtle earthy flavour will add a new tasty dimension to most dishes

Red Cabbage

Most people reach for Vitamin C during the winter months, especially when they feel a cold going on. While oranges are a great source of it, there are other foods that are rich in Vitamin C as well and red cabbage is definitely on that list.

Red cabbage is said to have twice the amount of Vitamin C then green cabbage making it a smarter vegetable to reach for. Rich in fibre and antioxidants and low in calories, red cabbage is an amazing but underrated vegetable. The collagen boosting properties of Vitamin C will help to keep your skin smooth and clear while red cabbage’s anti-inflammatory properties (the carotenoids) help to fight inflammation based skin problems like eczema and psoriasis.

Tip:

Roasted red cabbage is simple to make and seriously delicious. Drizzle thick slices or wedges of red cabbage with olive oil (on both sides), sea salt, pepper and minced garlic and roast for 15 – 20 mins at 450F for an easy vegetable dish

Rosemary

I read a study a few years ago that touted the longevity benefits of rosemary. Since then I frequently reach for this fragrant herb. Naturally astringent and filled chockfull of anti-inflammatory properties, rosemary is a powerhouse in the world of herbs. Helpful in reducing redness and puffiness, rosemary even works to address breakouts due to excess sebum. Rosemary’s ability to help stimulate the body’s circulation make it a great warming herb that helps you to achieve beautiful glowing skin.

Rosemary’s scent is said to help improve one’s mood, enhance brain function and boost energy – perfect for jump starting those sluggish winter days. Many people swear by rosemary oil – applying it topically is said to help with indigestion and mental disorders.

Tip:

Not sure what to cook with rosemary? Try a simple rosemary tea, simply steep a sprig or two of rosemary in hot water for 5 mins. Remove sprigs and add honey to taste, and sip your way to a glowing complexion!

I hope that you have a beautiful winter season! XXS

Pineapple Ginger Lemonade

Published on August 31, 2017August 30, 2017 by soreiya2 Comments

I realize that summer 2017 is coming to an end, but I am planning to enjoy every day that we have left. Lemonade is a summer favourite for most people and there is a cool coffee shop in my neighbourhood that makes the best honey ginger lemonade. Unfortunately, treating myself to a glass often can get pretty pricey so I have been making my version of this delicious beverage at home to enjoy on a regular basis. The other day I had some leftover pineapple in my fridge so I decided to make a variation of my summertime favourite beverage. A quick Google search taught me that I was not completely original in my thinking, as it turns out that pineapple ginger lemonade is a popular Indian beverage but I am quite fond of my variation so I still wanted to share it with all of you.

This recipe is super simple and is very easy to tailor to your own taste. Naturally sweetened with raw honey it also has some great health benefits (you can learn more about the benefits of raw honey here). Overall this recipe is refreshing and great if you are suffering with a summer cold as the ginger, lemon and honey will help you on the road to recovery.

Pineapple Ginger Lemonade

Makes 4 cups

1 inch piece of peeled ginger

2 lemons + more for garnishing

1/2 cup of pineapple chunks

1 1/2 tablespoon raw honey

3 cups water

Directions:

Juice the 2 lemons and pour into a high speed blender
Add the rest of the ingredients and blend on high speed until completely blended
Strain (optional – I prefer to not to)
Pour into a pitcher and refrigerate until cool
Pour into glasses (add ice if needed) and enjoy!

I hope that you have a wonderful day! XXS

Spicy Turmeric Zoodles

Published on June 15, 2017June 15, 2017 by soreiya7 Comments

I may be studying nutrition but there are moments that I really struggle with eating healthy. There are days when I am running on very little sleep and feeling a little stressed out, and I find myself craving a huge bowl of pasta or a cupcake (or three). The last thing that I want to eat is an apple, a salad or a green smoothie. There are times when I indulge my cravings as I firmly believe that life is about balance, but there are many times when I resist or find an alternative solution. Today’s recipe was a happy and spontaneous dish that I created one day when I was particularly hangry (not in the best of moods due to overwhelming hunger and exhaustion). I was craving an indulgent bowl of pasta but I was determined to resist. With a few veggies left in my fridge I decided to put my little spiralizer to good use and created a simple and delicious dish that delivered some guilt free satisfaction.

For those of you that are not familiar with the term zoodles, it is zucchini in the shape of a noodle. Small handheld spiralizers like the one that I have are inexpensive and very easy to use. You can also just use a peeler to cut thick ribbons of zucchini. Zoodles are my favourite of all of the veggie “noodle” variations. The texture and taste is most similar (in my opinion) to a regular noodle, so when I eat them I don’t feel deprived or that I am missing out.

This dish uses two of my favourite vegetables – zucchini and asparagus. I find both vegetables very easy to work with and they don’t require much prep or cook time which makes them perfect when you are short on time. If you are not completely sold on zoodles, you can substitute any noodles that you prefer or mix the zoodles with a regular pasta to create a more hearty dish (just be sure to save a bit of the pasta water to add to to the pan when you putting this dish together). To achieve the rich buttery taste that I was after, I decided to use a combination of olive oil and ghee. When used in moderation, both are healthy fats that will help your body to absorb fat soluble vitamins from the vegetables, as well as give the dish an indulgent taste minus the guilt. Serrano peppers up the heat factor of the zoodles (omit if you are not a fan of spicy food) and turmeric adds beautiful colour and increases the health benefits for this simple and delicious dish. Pair this dish with a simple poached egg, a piece of wild salmon or toss with some shredded chicken breast for a delicious, healthy and well balanced meal.

Spicy Turmeric Zoodles

Ingredients:

1 medium sized zucchini spiralized

1/2 a bunch of asparagus (aprox 6 stalks) chopped

1.5 tsp of high quality olive oil

1.5 tsp of ghee

1 serrano pepper (finely chopped)

1 clove of garlic (minced)

1/4 tsp of turmeric powder

Lemon

black pepper

salt to taste

Directions:

In a medium sized frying pan melt the olive oil and ghee over medium heat

Add the garlic and serrano pepper to the olive oil and ghee combination and gently fry for 1 minute

Add the turmeric and a pinch of black pepper to the mixture and stir to ensure that the ingredients are well combined

Add the asparagus and toss to coat in the oil, cook for 1 – 2 minutes

Add the zoodles and stir to ensure that the zoodles are well coated. Cook to your desired consistency, I like my mine with a slight bite so 2.5 mins is generally sufficient. Please note that the longer you cook the zoodles, the more water the zucchini will release. Season with salt and pepper and squeeze some fresh lemon juice onto the veggies.

Plate and top with your desired protein

Enjoy!

I hope that you have a beautiful day! ❤️XXS

Restorative Turmeric Soup

Published on January 24, 2017January 23, 2017 by soreiyaLeave a comment

Happy New Year everyone! A new year is always exciting as they are filled with endless possibilities but ironically January and February are some of the toughest months to get thru. The cold weather and post Christmas blues are enough to put anyone in a bad mood. Fortunately, there are a few things that you can do to help you successfully navigate these dreary few months with ease. My favourite is indulging in good (but clean) food.

Soup is a common food staple especially during the colder months. Growing up, I always considered soup food that you only eat when you are sick. It was not something that I particularly enjoyed, with the exception of a piping hot bowl of hot and sour soup that I loved on the rare occasions that we went out for Chinese food. Over the past few years I have started to incorporate more soup into my diet. I frequently reach for a cup of comforting miso soup whenever I am feeling sick or in need of some comfort food. And when I have more time I enjoy making my own grilled tomato soup or a clean green soup. The fact is though is that I have always enjoyed the side dish that I would eat with the soup more then the soup itself – be it crackers, grilled vegetables, roast chicken or cheese on toast. The moment that the side dish was finished, I would lose interest in finishing my soup. The soup was never the star of the meal.

All of that changed when I made came across a recipe for turmeric soup on Pinterest. I decided to adapt it to suit my tastes and the results were nothing short of amazing (if I do say so myself). I normally have two bowls and seriously contemplate a third when I make this soup. It is hearty, satisfying and delicious – no side dish required. I am finally a soup convert.

The base of this soup is coconut milk, filled with good fats and incredibly filling and satiating I cannot believe I hadn’t thought to use it earlier in any of my previous soups. Turmeric is fabulous for lowering chronic inflammation within the body and adds a beautiful colour to this dish. The original recipe calls for zucchini and I chose to channel my inner Popeye and include spinach as well. I used frozen chopped spinach for this recipe but fresh works just as well. Super simple to make, this soup doesn’t require any complicated ingredients, a lot of skill or effort. It is easy on the digestive system so it won’t leave you feeling sluggish and bloated. Overall this soup make me happy and leaves me feeling comforted and restored – a total winner in my book!

With a few tweaks this can easily become a vegan dish (omit the fish sauce and swap the chicken broth with vegetable broth) and you can always substitue in your favourite veggies to personalize this dish to suit your taste.

Ingredients

1 can of coconut milk

1 cup of chicken stock

1 cup of frozen spinach

2 -3 small to medium size zucchini

1/2 onion finely chopped

3 cloves of garlic (minced)

2 tsp olive oil

2 (heaping) tsp of ground turmeric

2 tsp fish sauce

sea salt

black pepper

chilli flakes (optional)

half of a lime

chopped coriander (optional)

Directions

Heat the olive oil in a medium size pot over medium to high heat. When the oil is glistening add in the onions stirring occasionally to release the flavours. Cook until the onions are translucent (about 5 minutes). When the onions are almost cooked thru add in the garlic and stir until the onions and garlic are well combined.

Add in the spinach, zucchini, salt, pepper, chilli flakes and turmeric, mix well. Stir fry the vegetables in the mixture for a couple of minutes. The frozen spinach will not completely thaw at this point but don’t worry, it will continue to cook in the broth.

Add in the coconut milk and chicken stock, stir well and increase the heat so that the soup comes to just a boil. Turn down the heat and let the soup simmer for 10 minutes.

Remove from heat and stir in the fish sauce. Pour into bowls and top with a squeeze of lime juice and coriander.

Enjoy!

I hope that you have a beautiful day! XXS