3 Oms Batik Boutique: Yoga Clothing review

You’re always on the lookout for new, comfortable, yoga clothes. Something that is versatile enough to wear in an Ashtanga class, but can also be worn while you’re running to the grocery store. Something that isn’t your typical legging or super store brand. Well, 3 Oms Batik Boutique is exactly what you’ve been waiting for!*

3oms peace finger racer back
photo by: Camille Champa. Modeled by: Tiffani Hilton

Comfortable, adorable, and everything yoga–3 Oms Batik Boutique carries a variety of yoga inspired clothing; from airy tanks to cozy hoodies and not-your-run-of-the-mill yoga pants (for those want to add something other than leggings to your yoga attire)–3 Oms Batik Boutique has it all.

So, what makes this brand so special? I’m glad you asked–everything you see on their Etsy Shop, their Website, and Facebook page is hand dyed.

We live in a world of fast everything! Food, dating, even exercise–but these pieces are waxed and dyed by hand. Yes, there may be more than one Chakra Shirt, but Marcia Hudgel, the owner of 3 Oms, likes to keep things experimental, switching between tie-dye and solids colors. This means, no one will ever have an identical piece as you do. It is as rare and individual as you are.

3 Oms Batik Boutique allows you to represent the skin you wear every day by dressing it in hand waxed and dyed yoga attire created by a yogi for all yogis. Plus, $1 of each purchase is donated to local and nation charities in support of human rights, animal welfare, and the environment.

3oms bakti pants


*Full disclosure–I know Marcia Hudgel, owner of 3 Oms Batik Boutique. We were classmates during Yoga Teacher Training, way back when. This review or 3 Oms Batik Boutique happened because I LOVE the shirt I own. It’s my favorite yoga shirt, hands down. It’s hard to find a yoga shirt that’s flattering, stylish, and won’t fall down when you are working on your head/handstand. My tank never does, which makes it a winner in my book.

This is my well loved, well worn tank:

tank top 3oms

If you look close enough, you’ll see stains from how often I wear it! That’s how much love I have for 3 Oms. 🙂

[All photos were taken by Camille Champa. Models Jess Sikon (long sleeve) & Tiffani Hilton (tank top).]

Meatless Monday–Maple Chili Garlic Tofu

A couple years ago I was searching for decent chili sauce to make my special “diner” sauce for veggie burgers and other Americana fare, when I stumbled upon Huy Fong Foods’ Chili Garlic Sauce. The Vietnamese-American Company is most commonly known for sriracha–a condiment I normally avoid.

I was raised in a house who concentrated on bland food followed by sweet desserts (which there is nothing wrong with) but it’s given me a palate with little acceptance of heat.

Regardless, I bought the Chili Garlic Sauce–and love it. I use it in everything from the sauce previously mentioned–to the tofu dish below.


Crispy Maple Chili Garlic Tofu


  • 1 package pressed tofu — pressed*
  • 1 tablespoon arrowroot (or cornstarch)


  • 2 tablespoons maple syrup (or honey if you’re not vegan)
  • 1 tablespoon Huy Fong Chili Garlic Sauce (or Sriracha. Add more or less depending on desired heat)
  • 1 tablespoon bragg liquid aminos (or tamari, coconut aminos, soy sauce)
  • 3 cloves garlic, minced
  • freshly ground pepper, to taste
  • sliced green onions, a handful diced radishes and toasted sesame seeds, to garnish

Preheat the oven to 400°F. Press your tofu for at least a hour. Take pressed tofu, dry off any remaining moisture with a towel and cut into 1/2 inch cubes. Toss with the arrowroot (or cornstarch) and arrange the tofu on a lined baking sheet. Bake for 30-45 minutes flipping the tofu half way through bake.

Start the sauce–in a small frying pan, heat up maple syrup, liquid aminos, chili garlic sauce, and garlic over medium heat until bubbly and thick. Taste and season with freshly ground pepper. (you won’t need additional salt because of the liquid aminos)

Remove the tofu from the oven and toss in the sauce. Garnish with sliced green onions, diced radishes, and toasted sesame seeds.

Crispy Maple Chili Garlic tofu make a great addition to any stir-fry: rice or noodle.

Serve hot! Enjoy.

*Pressing tofu is SUPER easy. These days you can buy it “pre-pressed” but what’s the point? I use two cutting board, two clean dish towels, and something to weight it down. Cut tofu into 1/4 inch thick slices, place between the two dish towels between the two cutting boards. Place weight on top of cutting boards. Go do something else.

The longer you press, the more water is removed. This is great when you want to marinade tofu! In the past, I’ve pressed it over night, and then marinated it the next day. It leave you with a denser texture of tofu, one with a good bite.

Nutritional Information about Tofu:

First up–tofu *is* processed. So, I don’t recommend eating it every single day. Less it more. That said, there are a lot of benefits to adding tofu to your diet.

Tofu is a great source of Calcium and Iron. Yes, it also has protein, but I’m not going to go one and on about protein. Unless you’re only eating junk food–protein will never be an issue in your life. I had a healthy child and never once ate meat or increased my protein amount while I was pregnant. But, living plant based requires to monitor items like calcium or iron.

Plant based Calcium and Iron are both easier for your body to absorb, which makes Tofu a great source.

tofu nutrition facts



Vegan Life Hacks: Leftovers

Making the switch from omnivore to herbivore can feel imposing. You’ve spent your entire life perfecting your meal routine. You know what you’ll have for breakfast next Tuesday, because it’s what you always have for breakfast on Tuesdays.  And then there’s the Friday Take-out that is a life saver, because the last thing you want to do after a long week of work, is cook.

But you’ve decided to make a switch. You want to live more (or completely) plant-based and it feels so hard.

Well, the trick to overcoming this feeling is simple. It’s leftovers.

Leftovers have multiple benefits:

#1 — You get to cook less. 

Intentionally make TOO MUCH FOOD! Then freeze it. Have you found a favorite recipe, like Shawarma Seitan with rice and broccoli? Double it. Use the extra seitan to make yourself a wrap the next day. Sprinkle it on a salad.

Another option is to pick a day you know you’ll be home, and meal prep. Making your food in advance is a real time-saver, plus, it helps deter you from cravings. Now you don’t need to wait for grubhub, because you have a freezer filled with favorites.

#2 — 40% of all food is wasted.

$166 billion is spent, each year, on food we’ll never eat. Is that how you want to spend your money? Maybe you’re going plant-based for ethical reasons, or maybe it has to do with the environment. Saving and eating left overs with help you on both of those paths. Your bank account will thank you just as much as your body will.

#3 — Money.

So, I already mentioned this above, but it’s worth listing on its own. By cooking extra food to eat on a later date, you’re not only saving time, but money. You can go to your local grocery store and buy enough bulk oatmeal to last you a week of breakfasts and not break $2. You can also use this oatmeal to make granola bar, or dry cereal to snack on.

Did you make too much oatmeal and you can’t see yourself re-heating it? Turn it into muffins. [note: the recipes linked is *not* plant-based. To convert, use ground flax-seed to make the eggs and plant-based milk for the dairy component.]


Making a switch to a plant-based life can feel overwhelming at first–just like any other big change–but when you take a step back, it’s not so hard. It’s just new. Don’t let new scare you off from becoming the you you’ve always wanted to be.

Take it one day at a time, and if you fall off–that’s okay. Tomorrow is a new day. Try, try again.





Meatless Monday–Tomato Cucumber Salad, with a twist!

Happy Meatless Monday! This weeks recipe is a twist on a modern classic–the Tomato and Cucumber Salad.

cucumber tomato chickpea salad

You will need:

1 Cucumber

1 Zucchini

2 Roma Tomatoes

1/4 cup Chickpeas

1 teaspoon Dill

2 tablespoons Olive Oil

2 tablespoons Rice Vinegar

Salt & Pepper to taste

Wash all vegetables. Peel cucumber and zucchini. Chop into bit sized pieces. Place chopped cucumbers, tomatoes, and chickpeas into a bowl. Drizzle olive oil and vinegar over vegetables and beans. Toss. Sprinkle dill, salt, and pepper. Toss a second time. Enjoy.

This is a simple, whole food, salad that is perfect as a mid-day snack or a side dish at any meal.


So, I’m Vegan! Now what?

food-salad-dinner-eatingSo, I’m Vegan! Now what?

You’ve decided to go vegan and live a plant-based life. Yes! It was your New Year’s Resolution, and let’s face it—you’re kicking butt and taking names.

Well, most days…

There *was* that piece of cake you ate at work for Janet’s birthday. Oh, and that Thursday—the one where everything sucked, so you and your friends went out a bought some of those sliders you like so much.

The rest of the time—you NAILED it! But yet, you feel guilty. You know, because of the cake and sliders.

Let me tell you something, it’s okay. There is no special trick to transition to a Plant-Based and Vegan life. It is OK to fall off the wagon, because, like everything else in life—it’s a process.

While there isn’t an exact formula on how to go—and stay—plant-based and vegan, there are tricks that will help you maintain moving forward.


One reason why it’s so hard to keep on this path is simple, you run out of food. Then you’re hungry, and suddenly, a pepperoni pizza for six bucks sound the like perfect fix. Simple solution, cook in bulk. Find a recipe you love and double it. Eat part now, freeze the rest for later. Now you have a back up meal for late days, when you’re hurried, or you just aren’t up to cooking something new.

Each week I’ll post a new tip on, “So, I’m vegan. Now what?” Click on the category to see all posts, and if you have any questions you’d like answered, comment below.

And always remember:

“Sometimes things go wrong; that’s normal. But we have a saying in Tibetan, ‘Nine times fail, nine times try again’. ~Dalai Lama”







Meatless Monday: Plant-Based Lunch

That you can even take to work.

Welcome to the third week of 2018! This Meatless Monday, I bringing to you another delicious recipe and amazing resource.

I discovered The Minimalist Baker years ago when I was looking for a plant-based dinner roll recipe. Created and maintained by a woman named Dana, The Minimalist Baker’s recipe was the best. Since then, I use her site frequently. She has resources for bloggers, hundreds of recipes worth trying, a newsletter, and even a 7 Plant-Based Dinners eCookbook for you to check out. [Head here to sigh up]

Another, easy to make in advance, recipe I love is the Sweet Potato Chickpea Buddha Bowl. For the original recipe–go HERE.


  • 2 Tbsp olive, melted coconut, or grape seed oil
  • 1/2 red onion, sliced in wedges
  • 2 large sweet potatoes, halved
  • 1 bundle (227 g) broccolini, large stems removed, chopped
  • 2 big handfuls kale, larger stems removed
  • 1/4 tsp each salt + pepper
  • 1 15-ounce (425 g) chickpeas, drained, rinsed + patted dry
  • 1 tsp cumin
  • 3/4 tsp chili powder
  • 3/4 tsp garlic powder
  • 1/4 tsp each salt + pepper
  • optional: 1/2 tsp oregano
  • optional: 1/4 tsp turmeric
  • 1/4 cup (56 g) tahini
  • 1 Tbsp maple syrup
  • 1/2 lemon, juiced
  • 2-4 Tbsp hot water to thin


  1. Preheat oven to 400 degrees F (204 C) and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.
  2. Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccolini. Drizzle broccolini with a bit of oil and season with a pinch each salt and pepper.
  3. Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside.
  4. While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
  5. Once hot, add 1 Tbsp oil and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. I found 10 minutes total at slightly over medium heat was perfect.
  6. Once the chickpeas are browned and fragrant, remove from heat and set aside.
  7. Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.
  8. To serve: Slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.
  9. Best when fresh, though leftovers will keep for a few days in the fridge.


Why this dish is so good: Let’s began with the sweet potatoes. Packed with 377% of your daily required Vitamin A intake, they are a vegetable to add to your newly plant-based life. Also, the come baring the gifts of Calcium, Iron, Vitamin C & B-6, and rounding off with Magnesium and Potassium. Mix this with Chickpeas, which has your protein, and fiber; Kale, which is a power house vegetable with tons of Vitamins C & A, and broccolini with it’s high fiber count. (Fiber is important for your body to help you absorb all the nutrients it needs.) You could even switch out the broccolini with broccoli, and add even more iron (6% of your daily intake) and protein (4.2g).

Check out The Minimalist Baker‘s website for more recipes to try.

What do Vegan & Plant-Based Mean?


IN RECENT YEARS the world of Veganism, or “Plant-Based Living,” has moved into the spot light of mindful and healthy living. But, what does it mean? What does it mean to be “Vegan” or to live a “Plant-Based Life?”

The simplest definition is the one you’ll find in the dictionary:

Vegan (noun): A person who does not eat or use animal products.

That leaves us with “Plant-Based Living.”

If you type in “Plant-Based Living” into dictionary.com, it will tell you no such thing exists, referring you to other words that have no relations to food and diet at all. So, let’s pick a definition of our own.

Plant-Based Living is the decision not eat animal products in any way. Is it like being vegan? Yes. Deciding to move away from food items created from animals brings you one step closer to becoming vegan. Is that a bad thing? Absolutely not.


The word “Vegan” was coined by Donald Watson in 1944 when he founded The Vegan Society—a society that still exists today. The word came to be after “Vegetarian” went from meaning no animal products to the addition of dairy and eggs.

Now, in 2018, we are moving into the Plant Based Generation. And like, Donald Watson, a new term has been coined to be to correct the corruption of Veganism. Living a Plant-Based Life includes foods made from, you guessed it, plants. Healthy, whole food, dishes created at home—by you—to help you become the best version of yourself.

One that doesn’t rely on process food. (Which aren’t healthy for you in the least.)

Plant-Based Living is embracing fruits, veggies, lentils, legumes, nuts, and a myriad of other delicious—protein filled—foods that help both you and the planet.

So, now what? Let’s take this transition one day at a time. One post at a time. One email at a time. For more information on joining the RevLIFE: Plant-Based Living community, go HERE.

And remember:

“The only courage that matters is the kind that gets you from one moment to the next.”
― Mignon McLaughlin


Quick & Easy Plant-based Breakfast

The path to a animal free diet can seems overwhelming when the simplest things in your life, feel upended and unobtainable. Finding a resource with healthy and economical choices is key.

For the second Meatless Monday of 2018, let me introduce you to Oh, She Glows! A fantastic, and mostly raw, plant-based resource.

Behind this website, and the delicious recipe below, is Angela–a dedicated, nutrition based blogger who has an app, cookbooks, and a newsletter–which I highly recommend. (It’s free! And what’s better than delicious recipes showing up in your inbox? Not much.)

Here is her–quick and easy–Chia Seed Pudding! [For the original recipe, please visit the Oh She Glows website.]



For the chia pudding:
  • 3 cups unsweetened almond milk
  • 1/2 to 3/4 cup chia seeds, as needed
  • 1-3 tablespoons of pure maple syrup, to taste (optional)
Suggested toppings:
  • Granola
  • Fresh fruit
  • Coconut flakes
  • Pure maple syrup
  • Cinnamon
  • Nuts and seeds
  • Banana Soft Serve


  1. Whisk the almond milk, chia seeds, and sweetener together in a large bowl. (For a thin and runny chia pudding, use 1/2 cup chia seeds. For a thick chia pudding, use 3/4 cup chia seeds.) Let sit for 5-10 minutes and then whisk again (this just helps prevent clumping).
  2. Cover and chill in the fridge for 3 hours, or overnight. It helps to stir the mixture every so often during this time, but don’t worry if you can’t.
  3. Stir well before serving. If it’s too runny, whisk in more chia seeds and let it sit again until thickened. If it’s too thick, thin it with a touch of milk.
  4. Portion into bowl(s) and add your desired toppings. Leftovers will keep in an airtight container in the fridge for 3 to 5 days.


Why Chia Seed Pudding? Well, chia seeds are high in fiber, low in fat, and carry a heavy dose of potassium, magnesium, and calcium–two very important things for strong bones. When you mix Chia Sees with Almond Milk (also high in calcium, vitamin A, potassium) and fresh berries of choice–like Blue Berries (vitamin C, B-6, Iron) or Strawberries (vitamin C potassium), you have a complete breakfast filled with fiber, healthy fats, vitamins, and minerals.

To keep this the healthiest version, I also recommend making your own Almond Milk. By making our own plant-based milks, you are guaranteeing the ingredients are what is right for you.

How is this economical? Always remember the key to cost control is BUYING BULK. Grocery Stores like Whole Food or Sprouts Farmer’s Market have a variety of ingredients that won’t break the bank, because you can purchase only the amount you need. If you don’t live near to a Whole Foods or Sprouts Farmer’s Market–check out Nuts.com or search your neighborhood for alternative suppliers.


Maple Holistics Shampoo vs Mega Store Shampoo

For years I’ve used the same drugstore shampoo. You know the kind, it costs around $3 and will last you (roughly) a year, if not longer. It’s cheap, but it gets the job done.

I’m not very picky when it comes to this sort of thing. And a 28 oz bottle of shampoo means less waste. Something I’m not a fan of, at all.

So when Maple Holistics reached out, asking if I’d like to do a product review on their Tee Tree Shampoo, I was hesitant. What could possibly make an tiny 8 oz bottle of shampoo, that had Tea Tree Oil in it–a scent I’m not terribly fond of–so special?


The first thing about the company that would get me to say yes is they’re a cruelty free company. Cruelty Free means, first and for most, the products are vegan! It also means, their vegan products are no test on animals. Ahimsa all the way!

The second thing that caught my attention was their Free Samples Program. Something anyone can sign up for to check them out. What’s a better way to get to know a product than to try a product? (It’s a simple form you fill out with your name, shipping, etc, and the product you’d like to try. Easy peasy!)

And finally, they’re organic–which is wonderful, because who wants to wash their hair in pesticides?

So, I said yes, and this is what I learned:

#1 – While I may not like the scent of Tea Tree Oil, it’s is the bomb when you’re washing your hair.

I work out an average of 4-6 days a week, and I’m not a huge fan of over washing my hair. To be honest, if I wash to much, it breaks. Who wants broken hair? With Maple Holistics, I didn’t have to. This was the first thing I noticed.

With my mega bottle of cheap shampoo, my hair would get oily, forcing me to wash it a lot more than I would have liked.

#2 – Since I’m not washing nearly every single day, it lasts (and lasts and lasts). Which is a double bonus, because every ounce is worth the money you pay, PLUS since it’s a smaller package, it means less waste.

Less waste is good for the environment, because at the end of the day, we all need to accept plastic doesn’t break down.

#3 – My hair. Well, for the record, I have frizzy hair. I live in a climate with low to no humidity–which encourages this frizz. This forces me to use more product to tame the beast–but when I use MH-Tea Tree Oil Shampoo, it doesn’t add to the already dryness of my hair. Now, I’m curious about their Aragon Oil Shampoo. My theory is Tea Tree keeps my scalp from itching, so Aragon will keep my hair from looking like Don King.

Basically I’m going to have to sign up for the free samples and let you know.

My final verdict? While the 32 oz bottle of mega store shampoo will last you a long time, it really doesn’t. A quality shampoo, like those made by Maple Holistics, will also last a long time, have less packaging, and be better for your hair, the earth, and all those cute fuzzy creatures we love so much.

For more information about Maple Holistics, visit their website, read their blog, and basic in their cruelty free glow.


If you’d like to have your plant-based, vegan product reviewed–drop me a line.