I am super excited to announce that I am travelling back to my home country, the USA in a few days time in partnership with BFree!
The icing on the cake is that I will be teaching two yoga classes suitably called ‘BFree with Julie’ (love that!) – one yoga class in NYC and one yoga class in LA. I’m still pinching myself that this is all happening as it’s been a dream of mine to teach yoga back in my home country and doing two in these two fantastic cities makes it all so much more wonderful.
So, I wanted to give you guys a yummy post-yoga snack recipe that I make all of the time after teaching yoga and after I practice yoga myself that will feed your body from the inside out!
Of course, I am using BFree’s super fantastic gluten and wheat free pitta pockets too! Super simple, super easy, super vegan and super delicious.
Makes Two Pitta Pockets
- 2 pitta pockets
- A handful of Romaine lettuce
- A handful of spinach
- 1/2 a red onion
- 4 strawberries
- 1/2 a cup of almonds
- A drizzle of balsamic vinegar
Lightly toast the almonds in your oven whilst you dice the red onion, shred the Romaine lettuce and slice the strawberries.
Toast the pitta pockets and place the ingredients inside before drizzling the balsamic vinegar on top.
If you head to the BFree Food online store now then you’ll be able to see for yourself the exciting range of foods available. You can also check out their recipe section for some great suggestions on how to best enjoy their products.
Also, if you have any questions about allergen free eating then feel free to leave a question in the comments and I’ll get back to you!