evepostappleOnce upon a time, there was a woman named Eve, who, unable to resist the luring temptation of a fragrant orchard, took a bite of forbidden fruit from the tree of knowledge. Perhaps Eve was bored. Perhaps she was ovulating and had a desperate craving for something sweet. Perhaps life in the little garden was becoming stressful or claustrophobic. Perhaps she felt out of control or lacked passion in her life and in order to numb her emotions or soothe herself from Adam's lack of attention or his ambivalence in starting a family, she chose to indulge. Perhaps Eve was an emotional eater. But as Eve soon discovered, neither the bite, nor the whole fruit fulfilled her as she had hoped. Not only did she realize she was naked but that she had contempt for the way she looked. Perhaps Eve suffered with body dismorphia. Eve tried to stop eating the forbidden fruit and eventually avoided eating altogether but that didn't work and she ended up eating until she could no longer breathe. The point of this is that Eve lost her intuitive ability to nourish herself. She no longer had balance in her life and was willing to do any and everything to get that back.

Maybe Eve didn't exist. Maybe the stories that were told are not as important as the stories we tell ourselves.

This blog is dedicated to creating new stories based on the philosophies of whole body nutrition, self-love, intuition, fitness and yoga.

In my journey I have sought to uncover the knowledge and balance which have brought me to a greater awareness of health and this is what I wish to share with you.

About Me

I am a holistic nutritionist, certified yoga instructor, athlete, healthy living chef, and published writer. I have spent the last four years of my life rebuilding all aspects of myself after recovering from an eating disorder. Follow me as I continue to eat clean, train hard, and discover balance mind, body and spirit. zainsaraswatijamal.com

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    Zain’s Best Omelette Ever Recipe
I love long weekends.  As I am busy catching up on this and that, I always have the oven on preheat and love whipping up old favourites that I may not have time to create during the week, well, create to photographic standards that is…yes fitblrs the secret’s out…sometimes my meals can look downright messy but I was pretty proud of this beautifully crafted omelette and the taste?  Magnificent.
Ingredients:
7 Farm Fresh Egg Whites (I did not use container whites)
1 Cup Baby Spinach
155g Crimini Mushrooms (quartered)
1/8 Red Onion (chopped)
1/2 Clove Garlic
1 Tbsp Tomato Paste (BPA Free or Homemade)
1 Tsp Fresh Oregano 
1 Tbsp Pesto (I made my own with basil, pine nuts, nutritional yeast, olive oil, salt and white pepper)
1/2 Cup Unsweetened Almond Milk
1oz Low Fat Goat’s Feta
Himalayan Salt and Pepper to taste
Cooking Spray
Directions:
1. Preheat and spray grill (I used my long Forman grill)
2. Sautee spinach, mushroom, onion, garlic in tomato paste and pesto then add herbs, once grilled, set aside
3. Meanwhile, beat almond milk and egg whites until mixed and pour a thin layer across the long grill allowing the batter to spread evenly across the grill
4. Cook for 3 minutes or until golden then flip.  Place sauteed veggies into the center of the egg batter and once the egg crepe is golden on both sides, roll each side in creating two to three folds, depending on your batter
5. Top with low fat feta or cheese of your choice, season with salt and pepper, enjoy hot!!

    Zain’s Best Omelette Ever Recipe


    I love long weekends.  As I am busy catching up on this and that, I always have the oven on preheat and love whipping up old favourites that I may not have time to create during the week, well, create to photographic standards that is…yes fitblrs the secret’s out…sometimes my meals can look downright messy but I was pretty proud of this beautifully crafted omelette and the taste?  Magnificent.

    Ingredients:

    7 Farm Fresh Egg Whites (I did not use container whites)

    1 Cup Baby Spinach

    155g Crimini Mushrooms (quartered)

    1/8 Red Onion (chopped)

    1/2 Clove Garlic

    1 Tbsp Tomato Paste (BPA Free or Homemade)

    1 Tsp Fresh Oregano 

    1 Tbsp Pesto (I made my own with basil, pine nuts, nutritional yeast, olive oil, salt and white pepper)

    1/2 Cup Unsweetened Almond Milk

    1oz Low Fat Goat’s Feta

    Himalayan Salt and Pepper to taste

    Cooking Spray

    Directions:

    1. Preheat and spray grill (I used my long Forman grill)

    2. Sautee spinach, mushroom, onion, garlic in tomato paste and pesto then add herbs, once grilled, set aside

    3. Meanwhile, beat almond milk and egg whites until mixed and pour a thin layer across the long grill allowing the batter to spread evenly across the grill

    4. Cook for 3 minutes or until golden then flip.  Place sauteed veggies into the center of the egg batter and once the egg crepe is golden on both sides, roll each side in creating two to three folds, depending on your batter

    5. Top with low fat feta or cheese of your choice, season with salt and pepper, enjoy hot!!

    Leave a comment View 26 Notes
    1. keencleanbean reblogged this from evepostapple
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    4. shot900times said: Hi there!! I love your recipes but i often feel intimidated by them. Any chance you could make a video of you preparing these awesome dishes? One day I will tackle one these recipes! Thank you for sharing <3
    5. wakeuphealthy reblogged this from evepostapple
    6. evepostapple posted this
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