#FitnessFriday: Plant Based Diet By Yamina Sara

Have you ever dreamt of being able to live your life like it’s all-you-can-eat buffet but still keep fit/maintain skinny status? Maybe you have, maybe you haven’t. Maybe I need more things to think about. But all I’m saying is that I’ve found a way to make this a possibility- switching to an all plant based diet. This way of eating eliminates the need for calorie counting and constant portion control. When it comes to fruits and vegetables and meals centered around their abundance, the message is clear- the more, the better.

For me, the best recipes are the easiest because it’s not about the quantity of different ingredients, it’s about the quality. It’s not about doing lots of fancy stuff to your ingredients, it’s about eating them as close to their original form as possible to maximize the nutrients when you can (and save time while you’re at it too). Most importantly, it’s choosing to cook with things that will make us feel good in the long run, not just for a moment. These are the things I look for when searching for recipes.

If you haven’t impressed people with a delicious summer salad, THERE IS STILL TIME. Keep calm and cook on.


You will need:

1 bunch watercress (or baby spinach!)

2 cups cubed watermelon

1/4 cup pumpkin seeds

1/8 cup olive oil

2 tablespoons lime juice

1/4 teaspoon sea salt

2 tablespoons finely chopped cilantro

1/2 lime

optional: 1 teaspoon maple syrup

You will need to:

1. Combine the olive oil, lime juice, seal salt, cilantro and maple syrup for dressing.

  1. Rise and dry the watercress (or baby spinach), combine in a large serving bowl with the watermelon and toss with the dressing.
  2. Add the pumpkin seeds.
  3. Serve!

Eat well, live beautiful ❤

– Yamina

Published by Nikki Sin

Toronto based blogger, dreamer, and a green tea addict. Currently working with a fire breathing dragon, no seriously.

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