Ani Phyo's Blog, page 8

Vegan Protein Pudding

I whipped up this Protein Pudding at my client’s home by using what he had on hand in his fridge and cabinets. Since he had no vanilla extract and no cacao powder, I used his flavored vegan protein powders instead. He did have half of a banana, 2 avocados, coconut water, and stevia powder.

So, I made this Protein Pudding by blending together sweet banana, creamy avocado, chocolate and also vanilla protein powders, electrolyte coconut water, and non-caloric stevia powder. And it was delicious!

Though I’ve personally stopped using all protein powders (instead I’m using only whole foods), this gluten-free, vegan pudding is an easy way to up your protein intake today.

Happy Meatless Monday!

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Weight Loss & Health Coaching

I recently spent a few days with Kyra and Billy at their home in beautiful Carmel Valley, CA to help Kyra with her weight loss and health goals. I left Kyra with 2 days of recipes and a couple new exercise regimens that will help build her muscle mass while accelerating her fat burning.

BACKGROUND:

Kyra had been struggling with her weight since she turned 40. She lives a clean life, is mostly vegetarian and eats fish a couple times a week, and is in tune with healthy living. Kyra goes to the gym several times a week, and takes long walks almost daily. She travels for work about 2 weeks each month, and wanted an easy plan for preparing her own food when not at home. Plus, she wanted to be able to balance out the excess food and drink across the rest of her life with healthier detoxing foods made at home. Kyra needed refinement to her regimen to up her health results.

Her man Billy, on the other hand, is not as health conscious. His diet consists of primarily animal products, and it’s been a struggle to get him to even taste the healthier foods Kyra makes.

SHOPPING AND PANTRY:

First, I helped to clear out Kyra’s fridge and pantry. Next, we went to the local co-op, where I taught her to shop for ingredients and produce. We also went to Earthbound Organic’s Farm Stand, which was full of amazing veggies and fruits.

MY FOOD PROGRAM FOR KYRA:

I replaced all of Kyra’s protein powders with whole, unprocessed foods like quinoa, buckwheat, sea vegetables, dark leafy greens, with occasional eggs and fish.

To offset her intense sugar cravings, I upped her protein intake, using the ingredients listed above.

I also taught her to make staples including:

many varieties of Nut Mylks, which are fast, simple, and economical to make.
Nut Yogurt from nuts and seeds, doctored with with low-glycemic yacon syrup, goji berries, spirulina powder, and chopped nuts and seeds.
Quinoa Porridge for breakfast, made with nut mylk and sometimes an egg or 2 for variety.
Quinoa Salad, made with kale, spinach, and other green leafy vegetables, sauté onion and mushrooms, shredded cabbage.
Chocolate Superfood Sauce, made with cacao, coconut oil, mesquite, spirulina powder, and maca. Used on sliced stone fruits, and over a Cashew Ice Kream we made.

FITNESS:

We went to the gym twice, where I taught Kyra to use heavier weights and to activate every muscle group. I explained there is no fear of bulking up when keeping caloric intake the same.

Heavier weights = more lean muscle mass = higher metabolic rate = fat burning!

EATING:

The key for Kyra is to eat about 200 to 300 calories every 2 1/2 to 3 hours throughout the day. I taught her to eat about 2 big handfuls of food at each sitting….enough to be hungry again in about 2 hours.

UPDATES:

Kyra sent me an update a few days ago telling me she’s already feeling better and is happier with how she looks. Billy, who liked the Quinoa dishes we had made, continues to enjoy them with her.

Krya is dedicated and determined, and I know that in just a couple weeks she will be seeing and feeling even more positive results!

If you’d like information on how to get me to come to your home, take you shopping, help you set up your kitchen, teach you simple recipes, and start you onto a fitness regimen to help reach your health goals, please email Jae at Info@AniPhyo.com.

 

 

 

 

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Ani’s Travel Essentials featured in Vegetarian Times

 

 

 

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Red Bell Pepper Hummus

This recipe can be found in “Ani’s Raw Food Essentials”

Red bell pepper hummus makes the awesomest vegetable dip.  It’s so easy and simple that you can make it in just minutes!

Ingredients include:

Peppers
Almond butter
Garlic
Salt

 

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Curried Coconut Soup

This recipe can be found in “Ani’s Raw Food Essentials”

Makes 4 servings:

1 cup diced ripe avocado (about 1 large)
2 1⁄2 cups cherry tomatoes
2 Tablespoons lemon juice (from about 1 lemon) 1/3 cup coconut oil, liquid
1⁄4 cup cilantro, fresh
1 Tablespoon curry powder
1 teaspoon minced garlic
1 teaspoon sea salt
1 cup filtered water

Place all ingredients in blender and blend until smooth.

To serve, divide among serving bowls. Top each portion with fresh cilantro leaves. Enjoy immediately!

Will keep for 2 to 3 days in fridge.

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Got Juice?

I love green juices, and think of them as my daily multi-vitamin. In the same way I would never think to live off a bottle of vitamins only, I don’t think to starve myself on a 5-10 day juice fast in order to detox (unless I had a tumor to starve or some other acute health crisis).

It seems to be a new trend here in LA that people with unhealthy processed diets and lifestyles, who even smoke, suddenly think it’s okay to starve for 7 days on a juice cleanse to make everything better. How about focusing instead on creating a healthier lifestyle through exercise, clean eating, mediation, and happiness rather than starving? These are the real keys to longevity.

Green juices are wonderful for vitamins and minerals, and for nourishing our bodies. But, it’s so much more FUN and less painful to enjoy delicious Raw Foods while accidentally DETOXing! Feasting on Raw Foods, rather than starving on a juice cleanse, is safer and healthier for you.

We’re designed to be eating whole foods. Starving our bodies on just juice cannibalizes our muscle mass, slows down our metabolism, and will make us gain weight as soon as we eat again (besides throwing off our hormones, along with triggering a slew of other biological reactions). It’s painful to starve ourselves. Why deny ourselves when instead we can feast and enjoy delicious Raw Foods to cleanse and detox?

I’d rather eat clean, detoxifying foods, than starve myself. Wouldn’t you agree?

Ani’s Favorite Green Juice Recipe:

Dandelion
Kale
Cilantro
Jalapeño
Fennel
Basil
Turmeric
Cucumber
Celery
Spinach
Lemon

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Stair Climbs

Stairs are a great way to squeeze in cardio at a walking pace, without placing undue pressure on our knees and lower back, unlike running.
Plus, climbing stairs tones and builds our glutes, and helps to lift our bottoms.
A great way to get ready for bikini season.
Here in LA, we have several sets of stairs around the northern end of Santa Monica.
If you’re in town, journey to locate them, then give them a try!

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Green Leaves Make Great Wraps!

Check out the video I made with Vegetarian Times to demonstrate how easy and healthy it is to use green leaves as wraps!

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Mango Sorbet-Macaroon Tartlets

Mango Sorbet-Macaroon Tartlets

Makes 4 tartlets

Crust

•2 cups shredded coconut

•1/2 cup cashews

•1/4 teaspoon salt

•1/4 cup agave syrup

Mango Sorbet

•2 cups chopped frozen mangoes

•1 cup filtered water

•1/3 cup agave syrup

 

To make the crust, combine the coconut, cashews, and salt in a food processor and process to fine powder. Add the agave syrup and process to mix well.

To make the tartlet shells, line 4 small tartlet or brioche cups with plastic wrap. Scoop about 2 tablespoons of the crust into each. Using your fingertips, firmly press the crust into the tartlet cup, leaving a cavity in the center to hold the sorbet. Place in the freezer to firm up for at least 30 minutes or more.

To make the mango sorbet, combine the mangoes, water, and agave syrup in a high-speed blender and blend until smooth. Serve immediately. Or, for an icier, more solid texture, scoop into a container and place in the freezer for an hour or more.

To make the mango sorbet in an ice cream maker: Chill the mixture in the freezer for an hour or so, then scoop into the ice cream maker and follow the manufacturer’s instructions.

To serve, scoop 1 tablespoon mango sorbet into each tartlet shell and serve immediately.

The tartlet shells will keep in the freezer for many weeks. The assembled tartlets are best enjoyed immediately, but will keep in the freezer for several weeks. Thaw for 5 to 10 minutes before eating.

– Recipe from Ani’s Raw Food Desserts

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Ani’s Phyo Vegetarian Times Magazine: How to Chiffonade

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