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Archive : February 2018

Home /  February 2018
 
Recipes

Vegan Soufflé

  • Rita Feghaly Moussa
  • February 25, 2018

Ingredients:

For the dough:
  • 3/4 cup of Amaranth flour
  • 1 cup of White rice flour
  • 1/2 cup of Potato starch
  • 1/2 tsp of  Salt
  • 1 cup of Warm water
  • 2 1/2 tsp of Active yeast
  • 3 Tbsp of Grape seed oil
  • 1 Tbsp of organic Apple cider vinegar
  • 1 Tbsp of Ground organic flaxseed
  • 1 tsp of  Organic Maple syrup
  • 2/3 cup of Organic Coconut oil

For the filling:

  • 1 jar of  Artichoke hearts in water
  • 1/2 cup of carrots chopped small
  • 1 Onion, diced
  • 2 cloves Garlic, minced
  • 4 cups of Baby Kale, steamed, drained and chopped
  • 1 block of Extra firm tofu
  • 1 tsp of Lemon juice
  • 1/4 tsp of cayenne chili
  • 1/4 cup of White rice flour
  • 1 Tbsp of Nutritional yeast
  • 1/2 tsp of Apple cider vinegar
  • 1 1/2 tsp of  Salt
  • Olive oil, for brushing the top of the dough

Directions:

  1. Combine the flours, potato starch, and salt. In another bowl, add warm water and gradually stir in the yeast until well combined. Let sit until mixture is white and creamy looking. In another small bowl, combine grapeseed oil, apple cider vinegar, flaxseed, and the maple syrup. Stir until well mixed.
  2. Add wet ingredients (including yeast/water mixture) to dry ingredients and knead until forming a ball.  Cover with a towel and set aside in a warm place for 40 to 60 minutes to rise.
  3. Once dough has risen a bit, roll it out into a rectangle and spread the coconut oil over the middle third. Wrap the outer thirds over the middle and roll and knead the entire thing until the coconut oil is softened and evenly spread throughout the dough, with no solid chunks remaining. Place dough in refrigerator for about 30 minutes, until chilled.
  4. Once chilled, remove it from fridge and divide it into four equal pieces. Roll one piece into a 1/4-1/2 inch thick circle and transfer into a ramekin, using your fingers to repair any cracks that may form when you transfer it. Place them in the fridge.
  5. To make the filling: Preheat oven to 350 degrees. In a medium skillet over medium heat, add onion, artichoke hearts, garlic, and carrots, heat about 5 minutes. Add the kale and stir for 5 more minutes. Remove from heat and place in a blender, blending until the vegetables are chopped fine but not puréed. Transfer to a medium sized bowl and set aside.
  6. In the same blender, add tofu, lemon juice, cayenne chili, white rice flour, nutritional yeast, apple cider vinegar, salt, and onion.  Blend until very smooth. Transfer to the bowl with the vegetables and stir to combine.
  7. Remove the ramekins from the fridge and fill about 3/4 of the way full with filling. Fold excess dough over the top and shape as desired. Brush the top with olive oil and bake for 30-40 minutes, until dough is golden brown. Let them cool for a couple of minutes before serving.
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Yoga Retreat in Tuscany

  • Rita Feghaly Moussa
  • February 22, 2018

What an enlightening experience it was in Tuscany last year!

I can’t describe how amazing were the natural spring water pools and the breathtaking sceneries.

Tanya and Michael spread their positivity, their love and their knowledge in such a wonderful and overwhelming way….After 4 days of balanced yoga sessions, beautiful meditations, fun dance therapy, healing Reiki session, I felt how much this retreat was so needed, for my physical and emotional state of being @tanyamichaelaprile
I am so grateful that I got to experience this life changing retreat!

Can’t wait to go back!

If you would like to join me this year, DM me and I will give you all the necessary information.

Places are very limited, hurry up and book your place first.

Date would be in May 2018.

 

The price will include for the 8 participants:

  • 4 morning spiritual yoga & meditation classes.
  • 3 health coaching sessions.
  • 1 afternoon spiritual dance therapy & light yoga with meditation class.
  • 1 evening thermal water de-stress meditation class.
  • 1 individual Reiki healing Session.
  • 1 lecture on “The hidden reality”.
  • 1 walk in nature with meditation.
  • Welcome drink with orientation walk in Bagno Vignoni.
  • Half board at your Spa Hotel with both rich breakfast buffet and 4 course dinner or lunch option. Vegetarian food available.
  • Unlimited access to the outdoor thermal pools & to the in door Spa and well being center.
  • 4 nights’ accommodation at Hotel Posta Marcucci in classical single room.
  • transportation both ways from the airport.

Program:

Day 1 (Arrival day):

  • check in
  • Bagno Vignoni welcome orientation walk with welcome drink
  • 8pm dinner at your spa hotel and free evening to relax

Day 2:

  • 7.45 – 9.00am Morning spiritual yoga & meditation class with Tanya
  • 9.00 – 10.00am breakfast
  • time to relax & enjoy the outdoor thermal pools and indoor spa & Reiki sessions with Michael 11.00-12.15, 12.30-1.45, 2.45-4.00
  • health coaching session with Rita 4.30pm – 5.30 pm
  • walk in nature with meditation 6.00 – 7.15pm
  • time to relax & enjoy the outdoor thermal pools, indoor spa (open to 8pm)
  • 7.30-9.30pm dinner at your spa hotel and free evening to relax

Day 3:

  • 7.45 – 9.00am Morning spiritual yoga & meditation class with Tanya
  • 9.00 – 10.00am breakfast
  • time to relax & enjoy the outdoor thermal pools and indoor spa & Reiki sessions with Michael 11.00-12.15, 12.30-1.45, 2.45-4.00
  • health coaching session with Rita 4.30pm – 5.30 pm
  • 6pm – 7:15pm spiritual dance therapy & light yoga with meditation class
  • 7.30pm – 8:30pm lecture with Michael
  • 9pm dinner at your spa hotel and free evening to relax

Day 4:

  • 7.45 – 9.00am Morning spiritual yoga & meditation class with Tanya
  • 9.00 – 10.00am breakfast
  • time to relax & enjoy the outdoor thermal pools and indoor spa & Reiki sessions with Michael 11.00-12.15, 12.30-1.45, 2.45-4.00
  • health coaching session with Rita 4.30pm – 5.30 pm
  • time to relax& enjoy the out door thermal pools and indoor spa (open to 8pm)
  • 7.30-9.30pm dinner at your spa hotel and free evening to relax
  • Water de stress session with Michael 10.00pm-11.00pm Night swim in the thermal outdoor pool 9pm-00.00

 Day 5 (Departure day)

  • 7.45 -9.oo Morning spiritual yoga with meditation class with Tanya
  • 9.00 – 10.00am breakfast
  • time to relax & enjoy the outdoor thermal pools and indoor spa
  • 11 am check out time

We look much forward to hear from you

 

 

 

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Recipes

My Anti-inflammatory Sweet Drink

  • Rita Feghaly Moussa
  • February 18, 2018

Ingredients:

3 medium organic carrots
1/2 cup of organic blueberries
1 thick slice of organic pineapple
1/2 organic apple
2cm piece of fresh organic ginger
4cm piece of fresh organic turmeric
1/2 cm of organic celery stick

Freshly ground organic black pepper, at the end

Method:

Start by juicing using a slow juicer,the turmeric and the ginger, then add the rest. Sprinkle with a dash or two of freshly ground black pepper. Drink immediately.

Enjoy!

 

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Recipes

My Morning Energy Drink

  • Rita Feghaly Moussa
  • February 17, 2018

Ingredients:

3 cups of organic baby spinach
2 organic carrots
1 organic cucumber
2 cm organic fresh ginger
2 slices of organic pineapple
Small piece of organic beetroot
Splash of organic coconut water

Method:

Juice all and drink immediately.
Enjoy!

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A strange word called Love!

  • Rita Feghaly Moussa
  • February 14, 2018

A strange word called Love!

It maybe one of the only words with many meanings and interpretations…It is a strange word, by how many feelings it creates, how many dreams it builds, how many promises it involves, and how many realities it might break.

Love is honesty, trust, genuine gestures…Love is freedom, silence, understanding…Love is support, simple connection, smooth conversations…Love is passion, lust, wild crazy moments…Love is all those and even much more, but one thing for sure, Love is to be cherished and taken care of every single day, never taken for granted…

We feel it, we create it, and we manifest it in different ways. What is Love after all? Is it an illusion of the mind? Or is it a manifestation of the heart? Some say, it has to hurt to be authentic, it has a big chance of dying if we get married. Others say, it can be eternal, it can be reborn…We might fall in Love because we need security, or because we need a companion, or do we Love because we have so many emotions that we want to share, to give, without even waiting for anything in return…

Do we all feel Love the same way? Do we expect the same things from Love? Do we believe in Love with the same intensity? Is there such a thing as The Love of My Life? Or we can experience more than One through out our life, and still define it as The One every time, believing that this time this is it! Until proven right, or deceived again…Can Love change us into what the other person wants us to be? Should it change us? Or help us be a better version of what we already are? Have you ever asked yourself, do my partner love me for who I am? Or he loves how I make him feel when I’m around?

We might have different answers for all these questions, but…Love should shape you to be at your best, not break you and make you forget yourself! Love should lift your soul up, not leave you miserable with the fear of not being enough! Love must make you see and feel things within you, that you never knew they existed, not make you compromise on being you just to have some peace and quiet! Love has to make you walk side by side, never make you the leader nor the follower! Love is at its best, when simply you become One!

Keep celebrating Love every day…It’s everywhere, so many beings, souls and living creatures to be loved, don’t wait to have a partner to feel it! Love Yourself, the Universe, the Sun, the Moon, the Stars...Love Life, Children, Animals, Nature…Just Love, and give Love endlessly…

Happy Valentine’s Day!

 

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Hope

  • Rita Feghaly Moussa
  • February 5, 2018

It is amazing how life surprises us with unexpected circumstances, or expected and feared situations! Like a black cloud trying to hide a beautiful sunset!

It is even more amazing when we decide to dare and defy those circumstances, believing that with the right approach, we can make our own changes, in a unique way though that will lead to our self realization! Empowered with faith boiling in our veins, high self confidence vibrating within us, full trust strengthening our beliefs that tomorrow is going to lead us further towards the light of our hopes and dreams, a heart filled with love and support from our soul, a mind set in one positive direction, stubborn enough to lead the way, and loving arms warm enough to hold us tightly and say, it’s going to be okay!!
Some may find these words too idealistic, easier said than done, and probably hard to reach and achieve! Maybe!

Maybe it is impossible to stand in the face of our fate, when it is drawn for us with other people’s brushes and colors! But what about us? What about the way we would like to paint our life? Should we surrender and let them do it for us? Or should we rebel and stand in their faces no matter how hard the road might get?!

Then again, how would we know that it is impossible unless we give it a try?! Try to impose the change that we wish to, try to find hidden opportunities at every corner, try to dig deep and search for alternatives, try to stand up straight and face that storm with a big smile, shining bright eyes, screaming loud enough from the top of our lungs for the whole world to hear us, and say “I won’t let circumstances bring me down, I will rise and be at the right place where I deserve to be, I will be me, I will be happy, I will be free!”

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Recipes

Marinated Cod bites

  • Rita Feghaly Moussa
  • February 4, 2018

Ingredients:

3 tablespoons Mirin
2 tablespoons Sake
1 tbsp of Tamari sauce
30g fresh organic ginger, grated
1 teaspoon toasted sesame oil
1/2 cup white miso paste
1/3 cup coconut sugar
200 gr. skinless black cod fillets cut in 6
1 Tbsp of Organic Coconut Oil
Toasted black and white sesame seeds
Green onions chopped

Directions:

Bring the Mirin, Sake and Tamari to a boil. Whisk in the miso until dissolved. Add the coconut sugar and cook over medium heat, whisking, just until dissolved. Transfer the marinade to a large baking dish and let it cool. Add the ginger, the sesame oil, the fish and turn to coat. Cover and refrigerate overnight.
Heat a grill pan and oil it with the coconut oil. Scrape the marinade off the fish. Add the fish and cook until browned, about 4 minutes, brushing it with the marinade on each side after flipping. Transfer to plates and sprinkle each piece with roasted sesame seeds and green onions.

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Recipes

Mushroom Soup

  • Rita Feghaly Moussa
  • February 3, 2018
Ingredients :

* 750g mixed organic mushrooms washed and chopped
* 1 big white organic onion chopped finely
* 2 sticks of organic celery chopped finely
* 4 cloves of organic garlic smashed
* 3 tablespoons of fresh organic parsley chopped
* 1 tablespoon of fresh thyme chopped
* 3 tablespoons of organic olive oil
* 1.5 liters organic chicken or vegetable stock
* Pinch of nutmeg
* Pinch of cayenne chili
* Himalayan salt and fresh black pepper to taste
          Method :
Heat the pan adding 2 tablespoons of water to it, add the mushrooms, onions, garlic, 2 tablespoons of parsley, thyme and the spices. Mix well for 7 min, add the stock and let it boil, then turn down the heat to low and let it simmer for 30 to 45 min. Turn off the heat, and use the electric hand mixer to make it creamy, adding the olive oil while mixing. Garnish with parsley.
Can be served cold. Enjoy!

 

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Patience

  • Rita Feghaly Moussa
  • February 3, 2018

How long that word is, not in the number of letters it has, but in the number of seconds, minutes, hours, days, weeks, months, and years that we have to wait to get where we want to.  Sometimes the wait is due to obstacles blocking our way, and some other times, it is due to individuals leading us to dead ends.  How can we wait patiently, how can we wait without giving up, how can we wait without loosing hope, and how can we wait while still living?!

They say that everyone has his own journey, his own destiny, and that everyone is fighting a battle somewhere, somehow. So is it all about surrender or fight?

Why would you fight a battle if you believe that your destiny is prewritten for you? Wouldn’t the result be the same? Isn’t the name of the winner of that battle written somewhere, and the end result is inevitable? So why would you waste time and energy fighting, instead of completely surrendering and watching your destiny unfolding in front of your eyes?!

But, what if you don’t believe in prewritten scenarios, and you want to write your own life, using your own words, drawing your own lines, refusing the surrender, would that take you away from God? Would that make you the black sheep in your community?

What if the story that you want to write will not suit your surrounding, would that make you selfish? Would that make you irresponsible?

What if the change that you want to make takes a lot of time, would you be able to give it all you got? Would you be able to wait patiently?

What if you choose patience at its best form, and you decide that every single day will start with a grateful smile, and every single day will be a new start.  While waiting, you keep reminding yourself that today is full of hope and tomorrow, you will be one step closer to your dream.

Dreams can come true, miracles do happen, you just have to believe from within you and trust, that you will get to wherever you want to…just be patient!

 

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Recipes

Asparagus Soup

  • Rita Feghaly Moussa
  • February 3, 2018

Asparagus soup:
Ingredients:
-1 tablespoon of Organic Coconut Oil
-1 white onion, minced
-2 stalks of celery, minced
-2 garlic cloves, chopped finely.
-500g fresh asparagus, woody ends removed and the rest chopped into small pieces
-2 bay leaves
-1 teaspoon of Himalayan Salt
-1/2 teaspoon of white pepper
-1/2 teaspoon of black pepper
-6 cups of chicken or vegetable stock
-2 medium avocados
-2 tablespoons of lemon juice
-2 tablespoons Organic Olive Oil
-Fresh chopped parsley for garnish

Method:
Heat the coconut oil in a large soup pan, add the onions, celery, and garlic, cook over medium heat for 10min, then add the asparagus, salt and pepper, bay leaves, sautée for 3 more minutes, add the stock, and let it cook and simmer over medium to low heat for 45 min. When it’s done, turn off the heat and add the avocados, and start mixing using the electric mixer, adding the olive oil gradually. Garnish with chopped parsley.
Can be served cold.

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