M A N A K A I swimwear

I first stumbled upon Manakai Swimwear in Costa Rica.  I had traveled to Dominical in pursuit of obtaining a secondary 200RYT certification from Sofiah Thom & Ashleigh Sergeant at Bamboo Yoga Play.  I was captivated by their modality Danyasa which beautifully weaved together healing dance movements with vinyasa yoga.  Within the boutique, is where I discovered Manakai. 

The intricate designs had me. We'll call it, *love at first sight* ;) But seriously, who doesn't love the fact that these are reversible?!  So essentially, you're receiving two for the price of one! Also, they hold you in as you jump, swim, play and do all the bendy things in them. However, allow me to debrief y'all on WHY this company stands out.  

I'm a firm believer that there's always more work to be done.  And while my family and I are not perfect, we do our best to fuel our bodies with nutritious food, exercise daily/rest when needed, as well as maintain practices that support this planet. The majority of our clothing is either hand-made or herbal dyed, made out of recycled materials or is thrifted. We do our best to only support companies we fully believe in.  Manakai is one of them.  

So much excessive and unnecessary waste comes from the fashion industry.  It is one of the top pollutants on this planet. All virgin stretch material used in fashion is made up mostly of fossil materials (oil based products). Being that I'm a full time yoga teacher, I find myself clad in stretchy, athletic wear most days - so this is a BIG deal to me. Nearly 70 million barrels of crude oil are extracted each year to produce stretch fabric. There are oil spills daily which effect the water and those whom inhabit our them. Manakai's swimwear is made with repurposed nylon, which is created from reclaimed waste. This means that the materials are collected and repurposed from the oceans which eliminates material from ending up in a landfill. Producing repurposed nylon reduces crude oil extraction, distribution and consumption, reduces CO emissions 58%, reduces water consumption and requires about ⅔ less energy to make. 

Manakai was generous in offering my followers 22% off their purchase upon using the coupon code 'sitarabird'.  If you do purchase, Manakai and I would love to see your swimmies on you social so make sure to tag us @sitarabird + @manakaiswimwear.

Click here to shop Manakai or here to read up more on their eco practices.

This information was all new to me when I stumbled upon Manakai.  And now that I know, I can't un-know. And I hope it inspires you to make more conscious choices when shopping for new swimwear or any clothing for that matter.  If you have any eco-conscious brands that you love, please share in the comments below.  Knowledge is the greatest form of wealth!  Lets all help one another.  

With Gratitude,


the SIMPLEST stuffed sweet potatoes

hello sunshine!

Today I am sharing with y'all a favorite recipe of mine. I've literally been making these for lunch and dinner throughout the week and besides the oven/bake time, everything else whips up in about 15 minutes. *hooray*

Start by pre-heating your oven to 400 F. Grab however many sweet potatoes you're working with and give them a good rinse. I usually poke a few holes into the spuds before baking but I do not believe that is a necessary step. Spray them with some coconut oil and wrap them in foil before you place them into the oven to bake. Bake time is about an hour.

Meanwhile, heat a cooking pan on medium heat with coconut oil. Mince garlic and onion first and place in pan. Realistically, you can use any veggies you want but if you're following my recipe, I tossed in some frozen organic corn, peas, and asparagus. (Other great options are chickpeas, brussels, beans, etc. I just used what I had on hand.) Season the veggies with cinnamon, cumin, and chili powder. Cook until tender. *you don't want overcooked asparagus*

Once the spuds are finished, discard foil, plate it and cut a line down the center. Mash some of the potato down and stuff with the finished veggies. I love drizzling some tahini over top or slicing some avocado for texture and to receive some good healthy fats. 

If you end up making this recipe, please make sure to tag @highvibineats or @sitarabird so I can see your creations!





easy vegan mac n' cheeze

Hi flowers,

We're going on Day 7 of overcast skies here in Michigan!  And while the weather may seem cold and dreary, this easy vegan mac will sure brighten your day!  Who doesn't love healthy comfort food?  Without any diary, all you'll need for this recipe is a high powered blender and the list of ingredients below:

  • 1 large yellow onion
  • 1 large red bell pepper
  • 3 tbs cashews
  • 1 tbs tahini 
  • 1 cup nutritional yeast
  • pink himalayan sea salt & pepper to taste

Combine the above ingredients in your Vitamix (or other high-powered blender) until creamy.  Meanwhile, boil water to cook your favorite noodles. (I used spinach fettuccine)  Once the noodles are finished, mix in the cheeze sauce and enjoy!  You could pair this with a side salad or garlic bread (as I did) ;)

mac n cheeze

To follow more of my food journey, follow @highvibineats on Instagram!



lavender simple syrup

Let me preface this post with, I don't know why I waited this long to make lavender syrup?!  Firstly, it's quite possibly the most simple recipe to concoct and also, it is so versatile that I've been using it everywhere from sweetening and flavoring my coffee to drizzling it over waffles and pancakes.  It is absolutely a plant ally of mine that I will continue to work with.  What you'll need:

  • 2 cups filtered water
  • 2 cups organic raw sugar cane/or other sweetening substitute
  • 2 tbsp organic dried lavender
  • a handful of organic blueberries (to give the syrup that beautiful purple/blue hue)
  • cheesecloth/french press

What you need to do:

Firstly, put all of the ingredients into a medium size saucepan. Allow the water to rise to a boil to dissolve the sugar.  Once water is boiling and the sugar has dissolved, reduce the heat and let it simmer for 10 minutes. Afterward, set the syrup aside to cool.  Once the syrup has dropped to room temperature, using either a cheesecloth or a french press, strain out the lavender and blueberries.  Take the remaining liquid and bottle it up!  The lavender syrup can be stored for up to 3 weeks.  Drizzle in your coffee, tea or over your waffles and enjoy!  Let me know what other recipes you use this syrup in!


Make sure to stay current by following @highvibineats on Instagram.  I often post recipes there! ;)

With Gratitude,


t a h i n i n o o d l e s


Get ready for your second helping!  This is some SERIOUS guilt-free pasta.  yummm.. No wheat was harmed in the making of these noodles.  This is a simple & easy recipe to make that will satisfy either two hungry souls or could be shared between three folks.  This is a vegan recipe that is great shared amongst omnivorous friends.  My good friend, Shannon & I adapted this recipe and thus Thai Inspired Tahini Noodles were born.  <3

The recipe includes:

  •  Noodles (any kind reallly but I used Banza GF/made from chickpeas- a local Detroit company )
  •  3 small zucchini, julienned 
  •  3 small carrots, julienned
  •  1/2 cup crushed cashews



  •  Equal parts EVOO + water (4 TBS)
  •  Handful of cilantro
  •  Heaping scoop of almond butter
  •  1.5 TSP maple syrup
  •  1.5 TSP coconut aminos
  • 1 TBS tahini
  •  Juice of one lemon
  •  Couple cloves of garlic
  •  Dash of cayenne

Blend the dressing ingredients in your  Vitamix (or other high powered blender).   Mix with noodles and julienned veggies. Top with crushed cashews & green onion.  Mint to garnish.