What Yogis Eat: Plant Based Meals

what yogis eat part 3 blog post jenna carpenter

Integration means taking small steps and can eventually lead to big changes. Perhaps you feel inspired to go plant-based because you want to be a spiritual activist. Aside from being yogic, it’s a sustainable practice that can actually make a positive impact on our earth and it’s good for your health. Start small and simple!

When going plant-based, I hear people all the time talking about protein and not getting enough on a vegetarian or vegan diet. First of all there’s load of protein via nuts, beans and plants. So if you incorporate these, it getting enough protein in your diet shouldn’t be a problem. The second thing people gots to know is that we actually don’t need as much protein as we think we do. This is based on lots of different factors like how much physical activity you do and again if you are consuming a rainbow filled diet along with the foods that I mentioned above, you will most definitely get plenty of protein.

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Buddha Bowl.

  • If you haven’t seen this on the menu at your favorite hot and healthy spot in town, it’s pretty simple and pretty awesome. Usually a mix of a healthy grain (brown rice, quinoa), greens, a few seeds, nuts (raisins or chopped dates), cooked beans, avocado, sprouts,  raw or cooked veggies and a yummy sauce or dressing.

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 Toast is on the rage right now and you can make your own rather than spending $10 for two slices at a restaurant. It’s lots of fun and so damn easy.

Fancy toast ideas that may just blow your mind and feed your soul:

The Famous: Avocado, lime, radishes, sprouts

The American: Nut butter, bananas, berries, apple, cinnamon

The Greek: Hummus, cucumber, tomato, olives

The Italian: Pesto, roasted peppers/ tomatoes

The Mexican: Mashed avo, lime, corn salsa, jalapeno, cilantro

The Islander: Coconut oil/ butter, mango, shredded coconut, lime

The Sweetest Thang: Vanilla/ honey tahini, strawberries, hemp seeds

The Fermented: Hummus, sauerkraut, sprouts, cucumber

Salad in a Jar

Just think Whole Foods salad bar in your house and then packed into jars. Need I say more? Get frisky with it, think about preparing raw or roasted veggies, greens, seeds/nuts, a yummy dressing, cooked protein (like baked tofu/ tempeh) and boom, you got yourself a bomb dot come salad in a jar ready for travel or dinner at home.

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Roasted Veggies/ Beans

  • Roasted Veggies and beans are a must have at home. It’s quick, easy and delicious. Check out this recipe that you can easily make into a meal with arugula, avocado and tomatoes.


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Green smoothies, soup or juice

Jump on the train, you wont regret it. I wont go into depth with smoothie ideas, so let’s talk about soup. If it’s winter try experimenting with a blended soup throw it in a few mason jars and again your good to go, take it for lunch to go or save it for dinner. Tomato or cauliflower soup can be recycled and used as a delicious sauce on salted veggies or a healthy pasta (get extra protein via bean pasta).


  • Be Good and it’s important to keep ur nut consumption in check. Don’t over due it! Think about how hard it is to get the meat of a nut out of a shell and into your mouth. It takes a lot of work and it’s a sign from mother nature that it should be consumed in moderation. Try soaking your nuts.


  • Greens are the answer always whether your a plant-based person or not, they are always good and good for everyone!


  • Condiments are a big deal and can make the meal. Here are a few things to keep around in your pantry:Nutritional Yeast, coconut oil, ACV, mustard, honey, olives, seeds/ nuts, beans, tortillas.

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Jenna’s relationship with yoga started in 2000, and little did she know that it would have such a positive impact on her life. Soon after diving into the world of yoga, Jenna realized that this practice wasn't just physical but that it also broadened her emotional and spiritual awareness.

She started teaching yoga in 2008 and has studied several different styles including hatha, vinyasa, yin, restorative, and anusara. Jenna's love for yoga practice spurred her passion for holistic health and wellness and inspired her to study holistic nutrition. She now shares her knowledge of yoga and healthy living both on and off the mat in her classes, online cleanse programs, workshops and retreats.

Jenna recognizes that yoga has powerful, therapeutic effects on the body and mind which can impact how we feel on a daily basis and how we show up in life. She believes that integrating the lessons learned on the mat into everyday life is the true medicine of this practice.

Jenna graduated from the 300 HR at the Yoga Forest in November 2017. She is on the Kula Path and recently apprenticed at the 200 HR in Costa Rica in March.

To find out more about Jenna's approach to holistic health, yoga, and plant-based living, check out her website jennacarpenter.org