All posts filed under: wellness

Me, Myself & I | Sheela Writes

Me, Myself & I

Why so secretive? Why all that hush hush?   How is it we talk about our deepest emotions?  The state of our relationships?  Share our innermost desires and thoughts and fears, and yet hardly anyone talks about sex?  Or, for that matter, masturbation?  I know, I know, did that come across a little too forcefully? LET’S START WITH THE OBVIOUS, SHALL WE? First, the grass is green, the sky is blue, and people masturbate.  Gleefully and often.  But, for some unfathomable reason, men more so than women.  Could it be that many of us are still thinking, “Someday, my prince will come, and so will I.”  Emmmm.  Question mark.  It doesn’t help that the topic of self-love is still brought up in hushed tones, especially amongst women (shaking my head).  It’s seemingly impossible to engage in a candid discussion about, ahem, flickin’ the bean, even from girlfriends who are quick to talk about explicit escapades. This is due partly to the reality that no one wants to talk about vaginas.  According to socially constructed conceptions …

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Of Pistachio Crackers, Snail Hydro Mist & Vanilla Thoughts

Everyone has a story. Everything has a story. This picture you see here has a story too, and it’s the sort of story which might require you to grab a mug of tea, or coffee, whichever is your poison, perhaps some biscuits as well, and listen. It could well be the sort of story to make you sit up, slide to the edge of your seat, and pay attention to each word I share. At least, that’s what I’m hoping will happen, if only with just one reader.   That somewhere in all of my rambling, there’ll be something to make you say, “Oh wow!” Or “I’m glad I’m not the only one!” or even, “I needed this“. The story behind this gym bag (and its plethora of thingamabobs) is one that reminded me of something I’d forgotten. I’d forgotten about feeling. I was lost in “I think”s and “maybe”s, for so long. Almost three years now. Since August 2012 to be precise, when I saw the first three hives on my right foot and thought …

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Guacamole, My Way

In my hometown of Kuching in Sarawak, avocados are incredibly pricey. So pricey that it’s predominantly consumed only by an elite few. We eat it raw, and, typically, as a garnish. Up until the last two years, maybe three, I’ve never been a fan of avocados. I thought they were squishy and I have a thing against foods without texture. So when my trainer told me to incorporate avocados into my diet, my tummy flinched. After prolonged, very extensive online research, I was somewhat convinced to give avocados a go. I mean, they supposedly serve up 20 different vitamins (that’s a lot); they’re an excellent source of healthy fats (taking 1/4 before bed will keep your body full until the morning which means it won’t start eating into muscles you’re working so hard to build); they’re loaded with anti-inflammatory and anti-oxidant properties (these help keep cholesterol levels and heart disease in check); and since 1/4 only contains around 80 calories with 7 grams of fat (and minimal saturated fat), those seven grams are wholly for …

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Quinoa-Crusted Egg White Veggie Bake

In my quest to start eating clean food, I wanted to cook something that would make use of leftover egg whites (made Cinnamon French Toast as breakfast for Eve earlier in the day) while incorporating as much veggies as possible. After hunting around the internet for ideas, I finally settled on these Quinoa-Crusted Egg White Veggie Bake thingies.   INGREDIENTS 3 Egg Whites (organic, free range, lightly beaten) 2 Cups Sauteed Greens (I used Spanish Onions, Celery, Carrots, Cremini Mushrooms, Tomatoes) Quinoa (uncooked) Coconut Oil (extra virgin, organic) Spices to taste (I used gluten free organic Tamari and pepper) Chopped Chives (garnish)   DIRECTIONS Preheat oven to 375 degrees F. Brush insides of ramekins with Coconut Oil. Using a small teaspoon at a time, drizzle a generous layer of the uncooked Quinoa. This becomes your crust. Set aside. Sauté the chopped onions for about a minute then add everything else. Season with a touch of Tamari sauce. Continue sautéing until cooked. Divide portions equally into the ramekins (I managed to fill 4 small, 1 large). Pour …

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Grateful Eats

With the onset of Turkey day, my consumption of Prilosec and/or Alka Seltzer tends to be on the upswing. I’m given to understand it happens to most, and to the best, of us during this time of the year. While that does nothing to placate the inner workings of my gastrointestinal system, it does make for some form of consolation. So what, you might ask, is my culinary strategy to surviving Thanksgiving 2014? This is when I go along the less is more route meaning let there be variety and a conservative hand when serving portions upon my plate. Here’s what’s on the menu tomorrow. The gastronomical orgy commences with cornbread stuffing and gravy (made way ahead cos that’s how we roll). A ménage à trois of pies is always sexy. This year, the line-up is comprised of Apple, Pumpkin and, making its debut appearance, Sweet Spud. Mac n Cheese makes an appearance every last Thursday of November because Eve is a huge fan. And she’s scary when her tummy rumbles. Happily adding to the calorie …