So here it is January 1, 2014. Let’s do this thing!
Welcome to the newly redesigned Yogi Triathlete a resource for those who wish to be well, live well and love well. I have recently made a shift in my professional life to open up for more for this new baby and I’m so excited to see her grow. I’m also excited to announce that my super cool Yogi Triathlete husband Brian, whom I will almost always address in my posts as beej, will be joining YT as a regular contributor. Look out for his early morning beach run selfies, wise words of wisdom on triathlon training and his general ‘anything is possible‘ attitude.
So here’s our scoop, if it connects with you then please stayed tuned for I believe we have alot to share.
In a nutshell, we are Ironman triathletes (one more than the other) and Yogis (one more than the other), we are parents to Harry, Lhasa and Weke. We love to challenge ourselves for the better of our character, to dive deeper into who we truly are and discover our purpose, together and separate. We are not here to make you gag on our agenda, we are simply sharing information that has worked to enhance the wellness of our life. Namely, a plant based diet, yoga and triathlon. This is our path and we continually work towards living our truth. That is all we hope to inspire in each person that connects with this message of living in wellness.
Happy New Year! Follow your heart in 2014, live your truth and eat more plants. That said, here’s a super healthy stir fry to power you up for the journey ahead.
Kale, Swiss Chard Stir Fry with Peanut sauce
Yield 4 servings
1 bunch of chopped scallions
2.5 c. chopped Lacinate Kale
2.5 c. chopped Swiss Chard
2 c. chopped bok choy
1 chopped red pepper
1 chopped yellow pepper
1 c. chopped purple cabbage
1 small crown of broccoli
1 c. chopped green beans
1/2 c. raw cashews
3 T peanut butter
1 t. Hoisin sauce
1 t. coconut oil
1 t. olive oil
1 cup brown rice
2 cups water
Boil water and add rice, cover and let cook on low for 30-40 minutes. Heat coconut oil in pan on medium high heat. Add scallions and stir around frequently, watch for burning. Add peppers, cabbage, broccoli, green beans and bok choy. Let cook for 5 minutes moving the plants around the pan frequently and keeping on a higher heat. In a small bowl combine peanut butter, hoisin and a little olive oil. Whisk together and add to pan, stir sauce in thoroughly, it will be sticky but will thin out as it cooks. Add swiss chard, kale and cashews. Finish cooking for another 5 minutes until greens are softened and you just can’t stand to wait a minute longer. Serve over brown rice.
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[…] daily physical activity and plates colored in the vibrancy of living foods. As I said in my first post it’s “a resource for those who wish to be well, live well and love […]
