vegan gluten free cabbage brown rice noodle bowl
Enjoy these wonderful tips by my friend and fellow holistic nutritionist Dani Felip of Enlightened Life, on how to feel really fabulous this winter!
When learning how to incorporate healthy habits into your life it can sometimes feel overwhelming and daunting. My philosophy is to focus on adding in great food and habits instead of focusing on taking things away and making small, manageable changes. Not only is focusing on the good a more optimistic approach, but by making these small and practical changes, it allows us to easily incorporate the habits into our daily life and make them lasting and sustainable.

Here are my top 7 things you can do today to feel better tomorrow:

1. Breathe! Taking slow, deep inhalesand long, drawn-out exhales will instantly relax you.
2. Have a glass of water, it will hydrateyou, assist with digestion and flush toxins out of the body.
3. Laugh, after all laughter is the best medicine.
4. Eat dark, leafy green vegetablesbecause they are full of valuable vitamins, minerals, fiber and other immune boosting properties.
5. Stretch! A body with flexibilityis less likely to be injured and in pain.
6. Add in superfoods like chia, raw cacao, goji berries and hemp seeds. These foods are nutrient powerhouses.
7. Practice mindful eating. This will help you slow down your eating, improve digestion and help you to enjoy your meal more.

There is a very powerful connection between the food we eat and how we feel. This simple one pot meal is bursting with vitamins and minerals and takes just over 10 minutes to make. It will have you feeling super energized and happy, inside and out:)


Feel Good Cabbage and Rice Noodle Bowl

1 big handful brown rice noodles
2 Tbsp coconut oil
¼ red cabbage
½ red onion
1 carrot
2 medium portabello mushrooms3 green kale leaves
¾ cup edamame beans2 garlic cloves, minced
½ tsp ginger root, grated
3 Tbsp tamari sauce
1 Tbsp olive oil
2 limes, juiced (3 Tbsp)
1 tsp coconut nectar (or honey)
½ tsp dried basil
¼ – ½ tsp red chili flakes (depend hot hot you like it!)
1 Tbsp miso (I used brown rice miso)
2 Tbsp sesame seeds
How to make:
Cook brown rice spaghetti noodles according to directions. I used 1 big handful of Trader Joe’s organic brown rice spaghetti noodles, but any gluten-free noodles will do. Reserve 2-3 Tbsp pasta water.

In a food processor, using the slicer blade, slice cabbage, onion, and carrot. Slice mushroom into bite sized pieces. Prepare garlic and ginger root.

Melt coconut oil in a large skillet over medium heat. Add sliced vegetables, garlic, ginger, tamari, lime juice, olive oil, coconut nectar, dried basil and red chili flakes. Sautee for a couple minutes, then turn down the heat and cover for 4-5 minutes.

Prepare kale by removing tough stem and slicing thinly and roughly chopping cilantro. Add to skillet along with edamame beans and sautee for 2-3 minutes. Mix miso with preserved pasta water and add to skillet along with drained noodles. Toss and serve with sesame seeds!

Makes 2-3 servings

Recipe by Annaliisa
Article by Dani


Dani (Danielle) Felip is a Holistic Nutritionist and Mindful Living Coach based in Toronto, Ontario. Her passion is helping others to achieve optimal health through mind-body balance. Dani has a special interest in the areas of mental health, eating disorders, stress management and mindful eating as she herself suffered for years with depression, anxiety and an eating disorder. She approaches health and wellness with compassion, understanding and a sense of humor.
Facebook – https://www.facebook.com/the.enlightened.life
Twitter – @daniellefelip
Website – www.enlightenedlife.ca