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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    Oxygen Magazine’s Mushroom Potato Frittata
How amazing does this look? O-M-G.  Its the perfect Sunday Brunch!
Ready in 40 minutes • Makes 4 servings
Ingredients:
1 tbsp olive oil
1 medium yellow onion, sliced
4 small potatoes
3 shiitake mushrooms, chopped
10 egg whites
2 whole eggs
6 tbsp low-fat milk
1 tbsp whole wheat or brown-rice flour
1/2 tsp baking powder
1/8 tsp sea salt
1/8 tsp black pepper
1½ cups fresh herbs, chopped (Try: basil, dill, oregano, parsley, rosemary, tarragon or thyme)
Directions:
Preheat oven to 300°F.
Coat a large ovenproof skillet with oil and set on medium heat. Add onions, potatoes and mushrooms, and sauté.
In a mixing bowl, beat the egg whites into a white froth.  
In another large mixing bowl, beat the whole eggs, then add milk, flour, baking powder, sea salt and pepper. Fold in the egg whites and sprinkle in the herbs. Pour the egg mixture into the skillet with the sautéed vegetables. Cover the handle in aluminum foil before placing in the oven.
Bake 15–20 minutes. Remove from oven and cool for 10 minutes before serving
Nutrients per serving (279 g):
 Calories: 244, Total Fats: 7 g, Saturated Fat: 2 g, Trans Fat: 0 g, Cholesterol: 107 mg, Sodium: 316 mg, Total Carbohydrates: 31 g, Dietary Fiber: 4 g, Sugars: 5 g, Protein: 16 g, Iron: 3 mg
Feel free to experiment with your favorite vegetables. Be aware that some vegetables will release more water after sautéing. Pour off some liquid before adding the egg mixture to keep the frittata from being too runny.TIP: You can also bake the frittata in an oiled square, glass baking dish. Just evenly distribute the vegetables on the bottom of the dish and pour the egg mixture overtop. 

    Oxygen Magazine’s Mushroom Potato Frittata

    How amazing does this look? O-M-G.  Its the perfect Sunday Brunch!

    Ready in 40 minutes • Makes 4 servings

    Ingredients:

    • 1 tbsp olive oil
    • 1 medium yellow onion, sliced
    • 4 small potatoes
    • 3 shiitake mushrooms, chopped
    • 10 egg whites
    • 2 whole eggs
    • 6 tbsp low-fat milk
    • 1 tbsp whole wheat or brown-rice flour
    • 1/2 tsp baking powder
    • 1/8 tsp sea salt
    • 1/8 tsp black pepper
    • 1½ cups fresh herbs, chopped (Try: basil, dill, oregano, parsley, rosemary, tarragon or thyme)

    Directions:

    1. Preheat oven to 300°F.
    2. Coat a large ovenproof skillet with oil and set on medium heat. Add onions, potatoes and mushrooms, and sauté.
    3. In a mixing bowl, beat the egg whites into a white froth.  
    4. In another large mixing bowl, beat the whole eggs, then add milk, flour, baking powder, sea salt and pepper. Fold in the egg whites and sprinkle in the herbs. Pour the egg mixture into the skillet with the sautéed vegetables. Cover the handle in aluminum foil before placing in the oven.
    5. Bake 15–20 minutes. Remove from oven and cool for 10 minutes before serving

    Nutrients per serving (279 g):

     Calories: 244, Total Fats: 7 g, Saturated Fat: 2 g, Trans Fat: 0 g, Cholesterol: 107 mg, Sodium: 316 mg, Total Carbohydrates: 31 g, Dietary Fiber: 4 g, Sugars: 5 g, Protein: 16 g, Iron: 3 mg

    Feel free to experiment with your favorite vegetables. Be aware that some vegetables will release more water after sautéing. Pour off some liquid before adding the egg mixture to keep the frittata from being too runny.

    TIP: You can also bake the frittata in an oiled square, glass baking dish. Just evenly distribute the vegetables on the bottom of the dish and pour the egg mixture overtop. 

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