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 Wonderland Salad I don’t even know how to name this beast.  I created it on a whim and have been eating it every single day since.  It’s like, 6pm comes and I go slightly mad and the only thing that seems to appease me is this incredible salad. This is the best salad I think I’ve ever made. Juicy, sweet strawberries, buttery avocado & walnuts are just the beginning.  As you go deeper, you will discover grilled crimini mushrooms, organic goat’s cheese, chargrilled zucchini AND poached sablefish. I know, right? Ingredients: 2.5 oz Wild Sablefish (poached in water) OR 70g Non-GMO Tofu (vegan) 1 Tsp Raw Unpasteurized Honey (only if using fish) 3 Cups Organic Spinach 1/2 Cup Strawberries Sliced 11/2 Cups Organic Crimini Mushrooms 1 Small Organic Zucchini sliced 1/2 Cup Organic Cucumber 1/2 Cup Organic Grape Tomatoes 1/4 Organic Red Onion 1 Tbsp Organic Walnuts 1oz Organic Avocado 1oz Organic Low-Fat Goat’s Cheese (optional) Handful of Alfalfa Sprouts Splash of Braggs Ground Black Pepper To Taste Dressing: 1 Tbsp Balsamic Reduction 2 Tbsp Balsamic Vinegar (I use Balsamic Fig Vinegar) 2 Tsp Walnut Oil 1/16 Tsp Stevia OR 1 Tsp Raw Unpasteurized Honey (I use stevia) 1/2 Tbsp Unsweetened Strawberry Jam Directions: 1. Poach Sablefish for 5-7 minutes in boiling water and pour 1 tsp of honey over top, set aside. 2. In a non-stick saucepan, grill zucchini, mushrooms, red onion and walnuts in a pan with a splash of Braggs. 3. Meanwhile, combine all ingredients for dressing and mix well. 4. Assemble all remaining ingredients on your plate, toss with a bit of dressing and then add the grilled veg and sablefish to top.  Mix well and add the remaining dressing.  *Note: I cannot be held responsible for your addiction to this salad.  

    Zain’s Wonderland Salad

    I don’t even know how to name this beast.  I created it on a whim and have been eating it every single day since.  It’s like, 6pm comes and I go slightly mad and the only thing that seems to appease me is this incredible salad.

    This is the best salad I think I’ve ever made.

    Juicy, sweet strawberries, buttery avocado & walnuts are just the beginning.  As you go deeper, you will discover grilled crimini mushrooms, organic goat’s cheese, chargrilled zucchini AND poached sablefish.

    I know, right?

    Ingredients:

    2.5 oz Wild Sablefish (poached in water) OR 70g Non-GMO Tofu (vegan)

    1 Tsp Raw Unpasteurized Honey (only if using fish)

    3 Cups Organic Spinach

    1/2 Cup Strawberries Sliced

    11/2 Cups Organic Crimini Mushrooms

    1 Small Organic Zucchini sliced

    1/2 Cup Organic Cucumber

    1/2 Cup Organic Grape Tomatoes

    1/4 Organic Red Onion

    1 Tbsp Organic Walnuts

    1oz Organic Avocado

    1oz Organic Low-Fat Goat’s Cheese (optional)

    Handful of Alfalfa Sprouts

    Splash of Braggs

    Ground Black Pepper To Taste

    Dressing:

    1 Tbsp Balsamic Reduction

    2 Tbsp Balsamic Vinegar (I use Balsamic Fig Vinegar)

    2 Tsp Walnut Oil

    1/16 Tsp Stevia OR 1 Tsp Raw Unpasteurized Honey (I use stevia)

    1/2 Tbsp Unsweetened Strawberry Jam

    Directions:

    1. Poach Sablefish for 5-7 minutes in boiling water and pour 1 tsp of honey over top, set aside.

    2. In a non-stick saucepan, grill zucchini, mushrooms, red onion and walnuts in a pan with a splash of Braggs.

    3. Meanwhile, combine all ingredients for dressing and mix well.

    4. Assemble all remaining ingredients on your plate, toss with a bit of dressing and then add the grilled veg and sablefish to top.  Mix well and add the remaining dressing. 

    *Note: I cannot be held responsible for your addiction to this salad.  

    Zain’s Detox Salad Cleanse out your system and purify your blood with my detox salad.  This salad is made with white vegetables that will help to protect your body and eliminate any unnecessary toxins. I like to prepare a double or triple batch and store it in a large mason jar to allow the mixture to slightly ferment.  This helps to build friendly probiotic bacteria which is amazing for your digestive system. Ingredients: 1/2 Red Cabbage (shaved) 1/4 White Cabbage (shaved) 1/2 Bartlett Pear (sliced thin) 3/4 Cup Cauliflower (lightly steamed) 3/4 Cup Chard (lightly steamed) 1 Tbsp Walnuts 3-5 Sprigs Thyme 3-5 Sprigs Tarragon  Dressing: 2 Tbsp Raw Unpasteurized Apple Cider Vinegar 1 Tsp Raw Unpasteurized Honey 1 Tbsp Miso (melted) 1/4 Tsp Braggs Aminos 1” Fresh Ginger Ground White Pepper

    Zain’s Detox Salad

    Cleanse out your system and purify your blood with my detox salad.  This salad is made with white vegetables that will help to protect your body and eliminate any unnecessary toxins.

    I like to prepare a double or triple batch and store it in a large mason jar to allow the mixture to slightly ferment.  This helps to build friendly probiotic bacteria which is amazing for your digestive system.

    Ingredients:

    1/2 Red Cabbage (shaved)

    1/4 White Cabbage (shaved)

    1/2 Bartlett Pear (sliced thin)

    3/4 Cup Cauliflower (lightly steamed)

    3/4 Cup Chard (lightly steamed)

    1 Tbsp Walnuts

    3-5 Sprigs Thyme

    3-5 Sprigs Tarragon 

    Dressing:

    2 Tbsp Raw Unpasteurized Apple Cider Vinegar

    1 Tsp Raw Unpasteurized Honey

    1 Tbsp Miso (melted)

    1/4 Tsp Braggs Aminos

    1” Fresh Ginger

    Ground White Pepper

    Zain’s Favourite Vegan Winter Soups

    Time to get cosy people!

    It is definitely getting cooler out there and nothing is more nourishing than a steaming bowl of soup to warm your insides and satisfy your insatiable winter apetite.

    Here are a few of my favourite vegan winter soup recipes which are easy to prepare and unbelievably delicious.  Make a huge pot and keep it warm on the stove for your family to enjoy or pack it in a thermos for work!  They make for a healthy, filling lunch, snack or dinner and will heal you from the inside out.

    On the Menu?

    1. Vegan Middle Eastern Lentil Soup
    2. Vegan Garden Green Soup
    3. Vegan Spicy Thai Coconut Soup
    4. Vegan Russian Borscht Soup
    Click HERE for complete recipe and directions.

    Enjoy these soups with my Raw Flax Crackers, over brown rice or quinoa or just on their own!

    5 Clean & Healthy Lunches to Go in 15 Minutes or Less! Is the thought of prepping lunch stressing you out?  Find yourself eating the same boring food because it’s easy and you know what to expect? Here are some of my super quick and out the door lunches that will keep your waistline tight and your energy high. Ready? Option 1: (Make in 15 minutes or less) - Zain’s Yellowfin Tuna Sushi Salad  What You’ll Need 4oz Yellowfin Tuna **Veggie Option Sub 70g Seitan (prepared in the same way as fish) 2 Cups Mixed Greens 2 Sheets of Roasted Nori (seaweed, torn into pieces) 1/2 Can BPA Free Water Chestnuts 1/2 Cup Brown Rice (soaked the night before) 1/4 Avocado 1-2 Tbsp Rice Vinegar 1 Cup Bean Sprouts 1/4 Cup Edamame (shelled) 1 Tsp Braggs 1 Tsp Sesame Seeds 1 Tsp Sesame Seed Oil 1 Tsp Raw Honey 1/2 Cup Mushrooms 1 Cup Zucchini 1 Cup Asparagus Spears (cut in 1/3) Pinch Salt & Black Pepper to Taste 1. Set rice to boil (this usually takes about 10 minutes if the rice has been soaked) 2. In a sprayed pan, pan fry mushrooms, edamame, zucchini and asparagus spears until browned.  Add Braggs, sesame seeds and water chestnuts then add yellowfin tuna and sear until browned on both sides (about 3-5 minutes) then drizzle with raw honey. 3. Meanwhile in a glass tupperware, add salad, nori pieces, avocado, bean sprouts and in a small sauce jar, combine vinegar, sesame oil, salt & pepper 4. Once fish is cooked, remove from heat and pack in a separate container.   5. When ready to eat, just assemble the cooked ingredients and toss with raw ingredients, dress and enjoy! **In Your Lunchbox:  This Meal + 1 Organic Pear, 500ml Water, Green Tea, 2 Cups Raw Veggies + 3/4 Cup Greek Yogurt + 1/4 Cup Nuts & Seeds + 1 Tbsp Goji Berries  Option 2: (Make in 15 minutes) - Zain’s Verona Pasta  What You’ll Need -  1 Cup Brown Rice Pasta 2 Cups Water 4oz Scallops OR 4oz Chicken Breast **Veggie Option Sub 3/4 Cup Canelli Beans (prepared in the same way as meat option) 1 Cup Portobello Mushrooms 1 Cup Spinach 1 Clove Garlic (minced) 1-2 Sprigs Fresh Thyme 1/2 Can BPA Pumpkin Salt & Black Pepper To Taste 1/2 Cup Greek Yogurt 1/2 Cup Basil Leaves + 1 Tsp Extra Virgin Olive Oil + 12 Walnuts + 1oz Fat Free Pecorino Cheese OR Fat Free Cheese Of Your Choice + salt & pepper 1. Set water to a boil and add pasta.  Boil for 10 minutes until al dente, drain and set aside. 2. In a sprayed pan, sautee scallops OR chicken with garlic and mushrooms until cooked for about 5-7 minutes for scallops or 10-15 for chicken. 3. Meanwhile, grind or blend basil, olive oil, salt & pepper, pecorino and walnuts. 4. Stir in pumpkin, greek yogurt, fresh herbs, spinach, & salt and pepper into the cooked pasta, then add the basil mixture.   5. Finally, add the cooked scallops OR chicken (slice into pieces) and stir into the pasta. **In Your Lunchbox:  This Meal + 1 Organic Apple, 500ml Water, Green Tea, 2 Cups Raw Veggies + 1/4 Cup Hummus + 1 Tbsp Raw Almonds Option 3: (Make in 15 Minutes or Less) - Zain’s Classic Club What You’ll Need -  2 Slices Sprouted Grain OR Ezekial Bread 2 Tbsp Greek Yogurt 1-2 Sprigs Fresh Dill 1 Steak Tomato 3-4 Leaves Romain Lettuce 4oz Seasoned, Prepared Turkey OR Chicken (not sandwich meat) **Veggie Option, omit and enjoy this sandwich with 1 scoop Protein Shake with Almond Milk, Spinach & Berries on the side Salt & Pepper 1/4 Avocado 1. Combine yogurt, dill, salt & pepper and spread on bread. 2. Slice avocado and lay lettuce and tomato on top. 3. Top with turkey or chicken (omit for veggie option) 4. Enjoy **In Your Lunchbox:  This Meal + 1/2 Cup Blueberries, 500ml Water, Green Tea, 2 Cups Mixed Salad with Cucumber & Cherry Tomato + 1 Tbsp Raw Cashews, 1 Scoop Protein Powder Blended with Iced Coffee Option 4: (Make in 15 Minutes or Less) - Zain’s Mediterranean Wrap  What You’ll Need -  2 Sprouted Whole Grain Tortillas 1/4 Cup Hummus 1 Cup Mixed Greens 1 Tsp Sesame Seeds 1 Tsp Tahini 4oz Grilled Chicken OR 70g Seitan (prepared in the same way) 1 Clove Garlic (minced) Juice of 1 Lemon 2-3 Mint Leaves 1 Tbsp Parsley 1oz Low Fat Feta Salt & Pepper 1/2 Sliced Red Pepper Cooking Spray 1. In a sprayed pan sautee garlic, red pepper and chicken OR seitan.  When almost cooked 10-15 minutes, add lemon juice and sesame seeds  2. Meanwhile spread hummus on the tortillas and top with mixed greens 3. Once chicken OR seitan is cooked, top the tortillas with the mixture, drizzle with tahini and add chopped parsley, feta and mint over top.  4. Wrap up and pack to enjoy. **In Your Lunchbox:  This Meal + 1 Banana 500ml Water, Green Tea, 2 Cups Mixed Veggies + 1/4 Cup Baba Ganoush + 1 Tbsp Raw Pistachios, 3/4 Cup Greek Yogurt Option 5: (Make in 15 Minutes or Less) - Zain’s Vegan Candied Yam Stirfry What You’ll Need -  1 Yam (microwaved) 1 Tbsp Walnuts 1 Tsp Cinnamon 2 Purple Figs 1/2 Cup Unsweetened Almond Milk 3/4 Cup Red Quinoa  1 Tsp Maple Syrup 1/2 Cup Zucchini 1 Cup Purple Kale 1/2 Cup Swiss Chard  1/4 Yellow Pepper 1’ Ginger (minced) 1 Tsp Coconut Butter 1/4 Red Onion Cooking  Spray 1,Boil pre-soaked quinoa for 15 minutes, drain if necessary and pack in glass tupperware. 2. In a sprayed pan, stir fry ginger, yellow pepper, onion. 3. Add sliced yam, all remaining veggies, spices, coconut butter syrup, almond milk and figs.  Cover and allow to simmer for 7-10 minutes 4. Once veggies are cooked, remove from heat and pour overtop red quinoa. Drizzle with maple syrup. **In Your Lunchbox:  This Meal + 1 Cup Strawberries 500ml Water, Green Tea, 2 Cups Mixed Veggies + 1/4 Avocado + 1 Tbsp Raw Hemp Seeds + Raw Vegan Protein Powder Blended with Vegetable Juice

    5 Clean & Healthy Lunches to Go in 15 Minutes or Less!

    Is the thought of prepping lunch stressing you out?  Find yourself eating the same boring food because it’s easy and you know what to expect?

    Here are some of my super quick and out the door lunches that will keep your waistline tight and your energy high.

    Ready?

    Option 1: (Make in 15 minutes or less) - Zain’s Yellowfin Tuna Sushi Salad 

    What You’ll Need

    • 4oz Yellowfin Tuna **Veggie Option Sub 70g Seitan (prepared in the same way as fish)
    • 2 Cups Mixed Greens
    • 2 Sheets of Roasted Nori (seaweed, torn into pieces)
    • 1/2 Can BPA Free Water Chestnuts
    • 1/2 Cup Brown Rice (soaked the night before)
    • 1/4 Avocado
    • 1-2 Tbsp Rice Vinegar
    • 1 Cup Bean Sprouts
    • 1/4 Cup Edamame (shelled)
    • 1 Tsp Braggs
    • 1 Tsp Sesame Seeds
    • 1 Tsp Sesame Seed Oil
    • 1 Tsp Raw Honey
    • 1/2 Cup Mushrooms
    • 1 Cup Zucchini
    • 1 Cup Asparagus Spears (cut in 1/3)
    • Pinch Salt & Black Pepper to Taste
    1. Set rice to boil (this usually takes about 10 minutes if the rice has been soaked)
    2. In a sprayed pan, pan fry mushrooms, edamame, zucchini and asparagus spears until browned.  Add Braggs, sesame seeds and water chestnuts then add yellowfin tuna and sear until browned on both sides (about 3-5 minutes) then drizzle with raw honey.
    3. Meanwhile in a glass tupperware, add salad, nori pieces, avocado, bean sprouts and in a small sauce jar, combine vinegar, sesame oil, salt & pepper
    4. Once fish is cooked, remove from heat and pack in a separate container.  
    5. When ready to eat, just assemble the cooked ingredients and toss with raw ingredients, dress and enjoy!
    **In Your Lunchbox:  This Meal + 1 Organic Pear, 500ml Water, Green Tea, 2 Cups Raw Veggies + 3/4 Cup Greek Yogurt + 1/4 Cup Nuts & Seeds + 1 Tbsp Goji Berries 
    Option 2: (Make in 15 minutes) - Zain’s Verona Pasta 
    What You’ll Need - 
    • 1 Cup Brown Rice Pasta
    • 2 Cups Water
    • 4oz Scallops OR 4oz Chicken Breast **Veggie Option Sub 3/4 Cup Canelli Beans (prepared in the same way as meat option)
    • 1 Cup Portobello Mushrooms
    • 1 Cup Spinach
    • 1 Clove Garlic (minced)
    • 1-2 Sprigs Fresh Thyme
    • 1/2 Can BPA Pumpkin
    • Salt & Black Pepper To Taste
    • 1/2 Cup Greek Yogurt
    • 1/2 Cup Basil Leaves + 1 Tsp Extra Virgin Olive Oil + 12 Walnuts + 1oz Fat Free Pecorino Cheese OR Fat Free Cheese Of Your Choice + salt & pepper
    1. Set water to a boil and add pasta.  Boil for 10 minutes until al dente, drain and set aside.
    2. In a sprayed pan, sautee scallops OR chicken with garlic and mushrooms until cooked for about 5-7 minutes for scallops or 10-15 for chicken.
    3. Meanwhile, grind or blend basil, olive oil, salt & pepper, pecorino and walnuts.
    4. Stir in pumpkin, greek yogurt, fresh herbs, spinach, & salt and pepper into the cooked pasta, then add the basil mixture.  
    5. Finally, add the cooked scallops OR chicken (slice into pieces) and stir into the pasta.
    **In Your Lunchbox:  This Meal + 1 Organic Apple, 500ml Water, Green Tea, 2 Cups Raw Veggies + 1/4 Cup Hummus + 1 Tbsp Raw Almonds
    Option 3: (Make in 15 Minutes or Less) - Zain’s Classic Club
    What You’ll Need - 
    • 2 Slices Sprouted Grain OR Ezekial Bread
    • 2 Tbsp Greek Yogurt
    • 1-2 Sprigs Fresh Dill
    • 1 Steak Tomato
    • 3-4 Leaves Romain Lettuce
    • 4oz Seasoned, Prepared Turkey OR Chicken (not sandwich meat) **Veggie Option, omit and enjoy this sandwich with 1 scoop Protein Shake with Almond Milk, Spinach & Berries on the side
    • Salt & Pepper
    • 1/4 Avocado
    1. Combine yogurt, dill, salt & pepper and spread on bread.
    2. Slice avocado and lay lettuce and tomato on top.
    3. Top with turkey or chicken (omit for veggie option)
    4. Enjoy
    **In Your Lunchbox:  This Meal + 1/2 Cup Blueberries, 500ml Water, Green Tea, 2 Cups Mixed Salad with Cucumber & Cherry Tomato + 1 Tbsp Raw Cashews, 1 Scoop Protein Powder Blended with Iced Coffee
    Option 4: (Make in 15 Minutes or Less) - Zain’s Mediterranean Wrap 

    What You’ll Need - 

    • 2 Sprouted Whole Grain Tortillas
    • 1/4 Cup Hummus
    • 1 Cup Mixed Greens
    • 1 Tsp Sesame Seeds
    • 1 Tsp Tahini
    • 4oz Grilled Chicken OR 70g Seitan (prepared in the same way)
    • 1 Clove Garlic (minced)
    • Juice of 1 Lemon
    • 2-3 Mint Leaves
    • 1 Tbsp Parsley
    • 1oz Low Fat Feta
    • Salt & Pepper
    • 1/2 Sliced Red Pepper
    • Cooking Spray
    1. In a sprayed pan sautee garlic, red pepper and chicken OR seitan.  When almost cooked 10-15 minutes, add lemon juice and sesame seeds 
    2. Meanwhile spread hummus on the tortillas and top with mixed greens
    3. Once chicken OR seitan is cooked, top the tortillas with the mixture, drizzle with tahini and add chopped parsley, feta and mint over top. 
    4. Wrap up and pack to enjoy.
    **In Your Lunchbox:  This Meal + 1 Banana 500ml Water, Green Tea, 2 Cups Mixed Veggies + 1/4 Cup Baba Ganoush + 1 Tbsp Raw Pistachios, 3/4 Cup Greek Yogurt

    Option 5: (Make in 15 Minutes or Less) - Zain’s Vegan Candied Yam Stirfry

    What You’ll Need - 
    • 1 Yam (microwaved)
    • 1 Tbsp Walnuts
    • 1 Tsp Cinnamon
    • 2 Purple Figs
    • 1/2 Cup Unsweetened Almond Milk
    • 3/4 Cup Red Quinoa 
    • 1 Tsp Maple Syrup
    • 1/2 Cup Zucchini
    • 1 Cup Purple Kale
    • 1/2 Cup Swiss Chard 
    • 1/4 Yellow Pepper
    • 1’ Ginger (minced)
    • 1 Tsp Coconut Butter
    • 1/4 Red Onion
    • Cooking  Spray
    1,Boil pre-soaked quinoa for 15 minutes, drain if necessary and pack in glass tupperware.
    2. In a sprayed pan, stir fry ginger, yellow pepper, onion.
    3. Add sliced yam, all remaining veggies, spices, coconut butter syrup, almond milk and figs.  Cover and allow to simmer for 7-10 minutes
    4. Once veggies are cooked, remove from heat and pour overtop red quinoa. Drizzle with maple syrup.
    **In Your Lunchbox:  This Meal + 1 Cup Strawberries 500ml Water, Green Tea, 2 Cups Mixed Veggies + 1/4 Avocado + 1 Tbsp Raw Hemp Seeds + Raw Vegan Protein Powder Blended with Vegetable Juice


    Zain’s Raw PB & Chocolate Mousse **Makes 2 servings Ingredients: 1 Ripe Organic Avocado 2 Tbsp Raw Organic Cacao 1 Tbsp Unsweetened Cacao Nibs 1 Tbsp Raw Organic Cashews 1 Scoop Chocolate Whey Protein Powder 1/2 Tsp Natural Vanilla 1 Vanilla Pod (optional) 1 Shot Espresso (chilled) 1/3 Cup Unsweetened Almond Milk (**may require 2-3 Tbsp extra depending on consistency) 5-10 Drops Chocolate OR Vanilla Creme Stevia OR Clean Sweetener of your choice Raw Peanut Butter 2 Tbsp Raw Peanuts + 1/4 Tsp Peanut Oil OR Coconut Oil + 1Tbsp Water Optional Toppings: 1/2 Cup Organic Raspberries, 1 Tbsp Unsweetened Chocolate Chips, 1 Tbsp Unsweetened Strawberry or Raspberry Jam Directions: 1. Blend all ingredients except Raw Peanut Butter ingredients in food processor (add 1-2 tbsp unsweetened almond milk or water if necessary for moistening). 2. Prepare Raw Peanut Butter by blending ingredients together in food processor. Swirl into the mousse. 3. Chill for 20-30 minutes in the fridge or freezer and top with optional toppings before serving cold. ***Note, stir this into your morning oatmeal or on top of your clean pancakes for a delicious twist!

    Zain’s Raw PB & Chocolate Mousse

    **Makes 2 servings

    Ingredients:

    1 Ripe Organic Avocado

    2 Tbsp Raw Organic Cacao

    1 Tbsp Unsweetened Cacao Nibs

    1 Tbsp Raw Organic Cashews

    1 Scoop Chocolate Whey Protein Powder

    1/2 Tsp Natural Vanilla

    1 Vanilla Pod (optional)

    1 Shot Espresso (chilled)

    1/3 Cup Unsweetened Almond Milk (**may require 2-3 Tbsp extra depending on consistency)

    5-10 Drops Chocolate OR Vanilla Creme Stevia OR Clean Sweetener of your choice

    Raw Peanut Butter

    2 Tbsp Raw Peanuts + 1/4 Tsp Peanut Oil OR Coconut Oil + 1Tbsp Water

    Optional Toppings:

    1/2 Cup Organic Raspberries, 1 Tbsp Unsweetened Chocolate Chips, 1 Tbsp Unsweetened Strawberry or Raspberry Jam

    Directions:

    1. Blend all ingredients except Raw Peanut Butter ingredients in food processor (add 1-2 tbsp unsweetened almond milk or water if necessary for moistening).

    2. Prepare Raw Peanut Butter by blending ingredients together in food processor. Swirl into the mousse.

    3. Chill for 20-30 minutes in the fridge or freezer and top with optional toppings before serving cold.

    ***Note, stir this into your morning oatmeal or on top of your clean pancakes for a delicious twist!
    Today’s Lunch A huge salad 2 cups with mixed greens, sage, chives and watercress dressed with 1/2 cup homemade pico de gallo (tomatoes, onions, cilantro, garlic) and 2 tbsp balsamic vinegar + 1 tsp udo’s oil 4.5oz Grilled Basa with 1/4 cup papaya, 1/4 cup pineapple and 2.5oz guava  1 cup steamed broccoli + 4oz  steamed yucca And to drink: San Pellegrino + lime Green Tea

    Today’s Lunch

    • A huge salad 2 cups with mixed greens, sage, chives and watercress dressed with 1/2 cup homemade pico de gallo (tomatoes, onions, cilantro, garlic) and 2 tbsp balsamic vinegar + 1 tsp udo’s oil
    • 4.5oz Grilled Basa with 1/4 cup papaya, 1/4 cup pineapple and 2.5oz guava 
    • 1 cup steamed broccoli + 4oz  steamed yucca
    And to drink:

    • San Pellegrino + lime
    • Green Tea

    Eating Clean and Maintaining Your Health While Traveling

    Airport Meals

    So how does one eat clean on their journey back home?  In my experience, there are never usually good options at the airport unless you can find the occasional seafood place that serves salad and a prawn cocktail.

    In this case, I had planned my journey home at a travel time of 6 hours so I packed two meals with me that I ordered from the hotel before departure.  I used the same containers that I brought with me so that I could carry my meals with me on my journey. 

    This is what I brought:

    • 2 X 4.5oz Grouper Fish
    • 4 Cups Steamed Veggies
    • 1 Cup Tomato and Onion Salsa
    • 4oz Boiled New Potatoes
    • 2 Tbsp Fresh Guacamole
    • 1 Cup Pineapple and Papaya
    • 4 Cups Mixed Raw Veggies
    • 4 Cups Mixed Salad (used vinegar and tabasco to dress)

    Eating Clean and Maintaining Your Health While Traveling

    Eating Clean From the Buffet

    I know, I know, the buffet can be a nightmare if you don’t know how to navigate it.  All of those tempting smells and options can definitely be overload for some people and if you don’t feel like you can do it safely, best not to go near it at all until you develop a little resistance or have been eating clean for long enough that you are no longer tempted by the saturated fat filled food that once used to seduce you.

    I am happy to report that over my last couple trips, I have noticed some pretty clean and lovely options at the buffet.  If you are in the mood for a relaxing morning without prep work for your meals, then yes, you can eat clean and healthy on the buffet provided you know what to look for.

    The photos above are some of the clean options that I selected for lunch from the buffet this afternoon:

    • Protein: an omelet with fresh veggies made with coconut oil that I brought
    • Veggies: a huge salad dressed with pico de gallo (oil free), lime, vinegar, tabasco and black pepper
    • Carbs: roast potatoes, without oil (I added a tsp of extra virgin olive oil for my healthy fat) as well as 1/2 cup oil-free refried beans (no cheese) and 2 steamed corn tortillas
    **Note, not every hotel has items that are oil-free.  It is important to ask the chef which items are.  After my conversation with Chef Omar here at my hotel, he is happy to point out which options will work for me in my meal program so that I am able to enjoy some of the food without having to pre-prepare for every meal.
    My Tips for Eating Clean on the Buffet:

    • Go for steamed/grilled options (avoid fried or food cooked in oil or butter)
    • Check for a ‘healthy food’ area, most hotels have them now and they include items like skimmed yogurt, oats, fresh fruit, cottage cheese, veggies and even smoothies
    • Stay away from the breads!
    • Stay away from the pre-dressed salads!
    • Eat your meal BEFORE you go for dessert and if you have a treat meal planned, be sure to pre-plan which dessert you are going to enjoy and stick to that!


    Clean Lunch On The Go!! Today has been one of those days.  Knowing that in advance, I had to pack a few of my meals simply because eating clean is a lifestyle and I don’t want to leave it up to fate in the hopes that I will be able to find clean eats on the road (unless planned in advance). This is an example of a delicious and super easy clean lunch that you can prepare: Zain’s Spicy Prawn and Amaranth Salad Ingredients: 4oz Jumbo Prawns 2 Cups Mixed Organic Greens 1/4 Cup Sauerkraut (homemade) 1/4 Cup Organic Amaranth  1/3 Cup Organic Crimini Mushrooms 1/4 Organic Red Onion (sliced) 1/4 Organic Avocado 1/4 Cup Organic Grape Tomatoes Dressing Juice of 1 Lemon 1/2 Tsp Curry Powder 1/2 Tsp Corriander Powder 1/2 Tsp Cumin Powder 1/2 Tsp Chilli Powder 1/2 Tsp Sambal Oelek 2 Tsp Avocado OR Chia Seed Oil 1 Tsp Black Sesame Seeds Directions: 1. In a small saucepan bring 3/4 cup water to a boil and cook amaranth (I normally soak mine overnight which cuts cooking time by half) until tender. 3. Blend all ingredients for dressing in a magic bullet or food processor EXCEPT avocado oil. 2. In a sprayed pan, saute onion and mushroom until browned then add prawns.  Saute for another 3-5 minutes with 1 Tbsp of dressing (without oil).  Remove from heat and stir in cooked amaranth. 3. Meanwhile, prepare the salad veggies in your BPA free tupperware and place saute mixture into the other side of your tupperware (not directly on top of the salad or it will wilt from the heat). 4. Add oil of your choice to the dressing and pour on top of entire salad or pack separately in a small container on the side and dress before eating.

    Clean Lunch On The Go!!

    Today has been one of those days.  Knowing that in advance, I had to pack a few of my meals simply because eating clean is a lifestyle and I don’t want to leave it up to fate in the hopes that I will be able to find clean eats on the road (unless planned in advance).

    This is an example of a delicious and super easy clean lunch that you can prepare:

    Zain’s Spicy Prawn and Amaranth Salad

    Ingredients:

    4oz Jumbo Prawns

    2 Cups Mixed Organic Greens

    1/4 Cup Sauerkraut (homemade)

    1/4 Cup Organic Amaranth 

    1/3 Cup Organic Crimini Mushrooms

    1/4 Organic Red Onion (sliced)

    1/4 Organic Avocado

    1/4 Cup Organic Grape Tomatoes

    Dressing

    Juice of 1 Lemon

    1/2 Tsp Curry Powder

    1/2 Tsp Corriander Powder

    1/2 Tsp Cumin Powder

    1/2 Tsp Chilli Powder

    1/2 Tsp Sambal Oelek

    2 Tsp Avocado OR Chia Seed Oil

    1 Tsp Black Sesame Seeds

    Directions:

    1. In a small saucepan bring 3/4 cup water to a boil and cook amaranth (I normally soak mine overnight which cuts cooking time by half) until tender.

    3. Blend all ingredients for dressing in a magic bullet or food processor EXCEPT avocado oil.

    2. In a sprayed pan, saute onion and mushroom until browned then add prawns.  Saute for another 3-5 minutes with 1 Tbsp of dressing (without oil).  Remove from heat and stir in cooked amaranth.

    3. Meanwhile, prepare the salad veggies in your BPA free tupperware and place saute mixture into the other side of your tupperware (not directly on top of the salad or it will wilt from the heat).

    4. Add oil of your choice to the dressing and pour on top of entire salad or pack separately in a small container on the side and dress before eating.

    Zain’s Tokyo Salad

    My Indian heritage comes out in really funny ways.  I love jamming out to the random cheesy Bollywood tune in my car whilst sipping chai, I love eating with my hands and most of all I love sharing food from the same plate as my loved ones…family style baby!

    This meal is inspired by my Indian roots in some bizarre way…yes I know it says Tokyo Salad but follow my logic here for a second…with Indian food, we are used to having a large ‘family style’ plate with different curries and using a flat bread called ‘roti’ to scoop up the curry.

    In this way, I use raw (un-toasted) Japanese sushi nori as my roti and the marinated, grilled fish and veggies as my curry and wow is it ever delicious.

    Here’s how to create this amazing meal..

    Makes 2 Servings

    Ingredients:

    2 X 5oz Wild Basa Fillets

    4 Cups Organic Black and Green Kale (leaves)

    1/2 Zucchini (sliced)

    1/2 Organic Red Onion (sliced thinly)

    1’2 Inch Ginger Root (minced)

    1 Cup Crimini and Oyster Mushrooms 

    4 Tsp Braggs Amino Acids (divided)

    2 Tsp Sesame Oil

    4 Tsp Sesame Seeds 

    1 Tbsp Agave Syrup OR 1 Packet Stevia

    1/2 Avocado

    2 Tbsp Sushi Ginger

    Dipping Sauces:

    option 1 - 

    1 Tbsp Sambal Oelek + 1 Tbsp Rice Vinegar

    option 2 - 

    2 Tbsp Braggs + 1/2 Tsp Wasabi

    or use both (like chutney…see, Indian again!)

    Directions:

    1. Marinate the basa in ginger and 2 tsp braggs

    2. In a non-stick pan heat sesame oil and toast seeds until they begin to brown then add onions and mushrooms allow to simmer for 2-3 minutes before adding remaining veggies, basa, braggs and sweetener of your choice

    3. Grill for 5 minutes and flip basa until it is cooked fully then plate

    4. Top with avocado and sushi ginger and use nori to create ‘wraps’ with the basa and veggies.  Enjoy with dipping sauces

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