Its been another dreadfully rainy day in San Francisco but the weather is supposed to perk up for the rest of the week; which is good because I sure need a kick in the pants! This weekend with my brother and sister in law was wonderful but teaching 16 classes, playing tour guide and managing everything else on my plate has definitely left me a bit drained. Instead of looking at things in a negative way I’ve used today’s weather as an excuse to stay in bed and recharge – well, at least in btwn my 6am & 12pm class I squeezed in a nap, and btwn my 12pm class and my 3pm shift at the studio I did some yin yoga…it’s all about making time for yourself and listening to your body, right?!?!We’re so close to wrapping up this lovely 16wks of 2016 Motivation challenge and I think both Phil and I have become that much more in tune with our bodys’ needs and how much the food we consume plays a role in how we feel. This weekend was full of more fried food and ice cream than I would care to admit and I’m feeling it contribute to my low energy today. I’m taking steps to hydrate, cleanse, & reboot for this week by adding some probiotics, as well as my trusty apple cider vinegar & lemon tea to help cleanse my system and have my feeling sharper/more alert. It’s GREENS, GREENS, GREENS for the first week of spring & we’re hoping they’ll have us feeling good as new in no time!
“The reward make the work that much sweeter”
- Phil – 55 min. yoga 2x/wk + 55 min. lifting w/cardio 3x/wk
- Me – 55-75min. yoga 6x/wk + 55min cycling 3x/wk
- Both – Skiing ALL DAY 2x/wk
- Multigrain cereal w/banana and almond milk
- Zucchini Muffins w/orange juice
- Protein Shake
- tofu nuggets w/bbq sauce, carrot & celery sticks
- roasted veggies w/lavash bread & hummus
- chicken or tuna salad w/multigrain crackers
- Mixed Greens w/Feta, cranberries, almonds & balsamic vinegar dressing
- Mixed Greens w/Gorgonzola, pears, walnuts & champagne vinegar dressing
- Mixed Greens w/Goat Cheese, roasted veggies, & white peach vinegar dressing
- apple w/nut butter
- chia pudding
’til next time, keep smiling 🙂
It’s Super Bowl 50 weekend here in San Francisco and we’re getting the heck out of here! Phil and I are heading to our ski share on North Lake Tahoe for some sunny ski weather, time with friends, and a weekend away from the chaos!Along for the ride are some awesome Plated meals to keep us warm and full of energy as we cruise the slopes of Squaw. That’s right, it’s the first Friday of the month so it’s a Plated inspired Foodie Friday! I am super excited to make some root vegetable chili with corn bread, and Phil is excited to dive into buffalo chicken pizza come game time! Since we’ll be sharing with friends I’m trying to make everything more ‘appetizer-ish’ so I’ll be turning the black bean burritos into more of a dip & chips situation.I love getting a delicious box of fresh ingredients delivered on the day I choose. There are a lot of options out there but since Plated lets you truly customize your meal options, I can swap meat, veggie, and fish choices whenever. Also, I can skip weeks or cancel anytime which is perfect since it’s a treat once a month for us. If you’re interested in trying it out, comment below with your email address and Plated will send you a box for free (well, technically I’ll email you a voucher for a free box but you get the idea!)!
’til next time, keep smiling! 🙂
With all the excitement of the Yoga Journal Conference these last couple of days I completely forgot to post this yesterday…whoops!! This week’s post is one of the recipes I’ve been using for Phil and I these last few weeks to help us feel like we’re getting something indulgent – Salmon Burgers!I was really intimidated to try and make salmon burgers at first and I really don’t know why…they’re so simple and so incredibly delicious!
- 1 large Sockeye Salmon Filet (skinned)
- 1/2-3/4 cup whole wheat panko bread crumbs
- 1 egg
- 1 cup shredded cabbage
- 2 cups fresh spinach (wilted and strained to
- seasonings of choice
Skin salmon filet and pulse with egg, veggies, panko and seasonings until well combined. Form the patties with your hand and heat up a skillet under med/med-high heat and spray with olive oil spray. Cook patties for 3-4 minutes on each side until cooked through, then splat between two pieces of sprouted wheat bread with a creamy/healthy slaw, and you’ve got yourself a DELICIOUS dinner or lunch!
Until next time, keep smiling! 🙂
Happy Friday Friends!
Its been awhile but I’m finally posting a new installment of Foodie Friday and it feels GREAT!! I have been wanting to share some of the delicious bites for a bit and today’s the day! Inspired by Rocco Dispirito’s Now Eat This! I have made my own mildly healthy version of Jalapeno poppers. While I do love a good healthy alternative, I try to steer clear of some non-fat or low fat versions of things because the process of removing the fat adds more harmful chemicals than its worth in calorie savings…..ANYWAY!!!! Below is my recipe, with a lot of help from Rocco, for Jalapeno poppers – perfect for Labor Day Weekend! Also, check out all the other amazing recipe’s he shares in his book – there are some great tips!!
- 6 Jalapenos – halved and seeded
- 1/2 cup cheddar cheese
- 1/2 cup cream cheese
- 1 small bunch green onions finely diced
- 1-2 cups whole wheat panko bread crumbs
- 1/2 cup whole wheat flour
- 1 whole egg + 3 whites
- Spray Oil – from your own spritzer or from grocery story
- Salt and Pepper
Allow cream cheese to soften by sitting out for a bit before beginning the recipe. Preheat the oven to 475 and begin to prep the jalapenos. Once halved and seeded, place peppers on a metal rack on a sheet pan in the oven for 3-4 minutes. Remove from oven and allow to cool completely. In a bowl mix cheddar cheese, cream cheese, green onions, and salt/pepper to taste. Spoon mixture into the jalapeno halves and prepare your eggs, panko, and flour for breading. Carefully dip each jalapeno (with filling) into the flour, then egg, then panko, before resting on the rack to go back in the oven. Once all 12 are complete, spray with cooking oil and bake for 15-20 minutes.
While they’re not super healthy, they’re a lot better for you than their fried friends on most pub menus and perfect for a bit of guilt-less indulgence.
Until next time, keep smiling! 🙂
Happy Freezing Friday Folks!
It snowed here in Philadelphia last night and I for one am not a fan. Its warming up a little but the cold has officially settled in – I guess it’s time to bundle up and break out the comfort recipes.
Today’s delicious dish is a Cooking Light adaptation, Butternut Squash and Barley Risotto. I made this a week before Mexico and have been thinking about it ever since. Delectable hot, cold or reheated for leftovers, this hearty health food is so easy to make, my fiance can do it – no offense Phil!
Roasted Butternut Squash and Barley Risotto
- 1 small butternut squash
- 4.5 cups vegetable stock
- 1 cup barley
- 1/4 cup parmesan cheese
- 1 shallot
- 2 cloves garlic
- 2 tablespoon EVOO
- Salt & Pepper
- 1 teaspoon sage
Start by peeling and cutting the butternut squash into cubes & putting the stock in a pot to simmer. Toss cubes in 1 tablespoon EVOO, salt/pepper and roast in the oven @ 375 for 30 minutes. While the squash is roasting, dice shallots and garlic to add to a medium sauce pan with the remaining tablespoon of EVOO. Once the shallots and garlic have softened add the cup of barley and season with salt/pepper. After allowing the barley to cook for a few minutes, begin to add the simmering stock, 1/2-1 cup at a time. Continue to stir barley until liquid is almost fully absorbed before adding more and season with sage once all stock has been absorbed. Add the roasted squash as well as 1/2 the cheese & stir until well combined. Season one last time before plating w s/p & top each portion with the remaining cheese.
I can’t imagine a better way to spend a cold Friday night than with a plate of risotto, glass of wine and handsome soon-be-to hubby!
Looking forward to the weekend – plans with my future brother & sister-in-law, farmers market, tons of cooking for friendsgiving in NJ, swim lessons with my kiddies & YOGA – can’t wait!
Til next time, keeping smiling 😉
Happy Friday Friends! I can’t believe its Friday already! This weekend will be bitter sweet because I have to pack up my apartment. I’ll be saying farewell to my Art Museum accommodations for the summer to live with folks just outside the city. In an effort to look on the bright side, I am spinning it as an 8-12 wk vacation from the hustle and heat of the city during which I get to save money and build my personal practice before teacher training this fall!
Anyway, back to the point of the post, FOOD!!
This weeks Foodie Friday is dedicated to Wednesday night’s dinner, a sweet summer pasta that is a perfect balance of healthy and hearty – great for when you’re secretly depressed about moving out of the city and craving comfort food like mac & cheese.
To be honest, this dish is best cooked with helping hands, but totally doable on your own…big thanks to Phil who has been stepping up in the kitchen recently (maybe because he knows he wont have to for awhile 😉 )
Summer Squash & Zucchini Pasta w/Tofu and Parmesan
- 2 zucchini
- 2 squash
- 1/2 sweet onion
- 1 large clove garlic
- 4 tablespoons butter (salted)
- 1 cup sweet white wine
- 2 tablespoons EVOO
- 1 block extra firm tofu
- sm. block Parmesan (about 1/2 cup grated)
- salt, pepper, red pepper flakes, thyme
- 1/2 lb. whole wheat pasta
Start by preheating oven to 375 & firing up the grill. Drain the tofu and wrap block in kitchen towel to remove moisture. Set aside the tofu and chop zucchini/squash length wise (long strips). Toss veggies in 1 tbsp of EVOO & season with salt & pepper. Grab the tofu and cut into cubes, toss in 1 tablespoon of EVOO, season with salt and pepper and place on baking sheet to cook in oven. Next, a pot of water for the pasta – cover & place over high heat. Then mince onions and garlic & toss 3 tbsp butter into a saute pan over medium heat. Once the butter has melted, add the onions and cook down until opaque before adding garlic and continuing to cook until browned. Once browned, add remaining butter & cup of wine, reduce heat to medium low, add seasonings and stir occasionally. As sauce cooks, and pasta to water. (While this is going on, your helping hands will be out grilling your veggie strips just enough to get a char & add some flavor but still slightly firm. If you don’t have helping hands you’ll want to grill the strips after putting the tofu in the oven and then come back and start the sauce.) While pasta is cooking chop veggies into smaller pieces. Remove the tofu from the oven & once the pasta is done, drain and toss with sauce. Add the veggies to the mix and grate in about 1/2 your cheese. Top with crispy baked tofu cubes and then grate remaining cheese over each dish.
The directions may sound a bit detailed but it took Phil and I less than 30 minutes from start to finish to whip together this delicious dish! What’s even better is this serves four so we had amazing leftovers yesterday (A little tip if you’re not eating it all at once: after adding veggies to pasta & sauce, portion out what you wont be using before adding cheese, topping with tofu etc..)!
I hope everyone has a lovely weekend!
Its the weekend friends & I couldn’t be more excited to celebrate! Between my roommate’s birthday yesterday, Mother’s Day Sunday & my birthday Tuesday we’ve got lots of partying to do! This week’s Foodie Friday is dedicated to a fun & festive fiesta salad that’s both healthy & delicious…talk about a perfect combo!
Crab Cakes & Fiesta Salad
- 1/2 lb. jumbo lump crab meat
- 1/4 c. panko
- 1 egg
- cajun seasonings
- 1/2 avocado (small cubes)
- 1 lime
- 1/4 shallot (minced)
- 1 fat clove garlic (minced)
- 1/4 bunch cilantro (chopped)
- 2 tbsp EVOO
- salt & pepper
- 1 ear corn
- 1/4 c adzuki beans (or black beans)
- 2-4 tablespoons coconut oil
- Mixed Greens
Start by roasting the ear of corn in oven @ 450 for about 20 minutes & then go to work on the crab cakes – beat egg & add to crab meat with panko & seasonings. Mix together until completely combined & form into patties (should be enough for four large cakes). Place coconut oil in a large non-stick skillet & turn heat onto medium high. While oil heats, wisk together the dressing by adding lime juice, shallots, garlic & avocado together. Slowly add in the EVOO & salt/pepper to taste. Set dressing aside and place crab cakes in oil to cook…flipping after a few minutes per side. Once crab cakes are cooked, allow to sit on cooling rack or plate with a paper towel to get ride of any excess oil & cool slightly. While the cakes cool, assemble the salad -toss the greens & dressing together, then top with corn and beans and toss again. Add the crab cakes to the top, sprinkle the whole thing with cilantro & you’re good to go!
Have a fabulously fun weekend friends!
Pose-A-Day: Yesterday’s Titthibasana (FireFly) is definitely a posture I need to work on but that’s why we practice, right?!?! Keep an eye on instagram for today’s Sarvangasana (Shoulderstand) which I am particularly excited about!
- Breakfast: Morning Muffin
- Snack: Peanut Butter & Apple
- Lunch: Hummus w/Cucumbers & Carrots
- Snack: Protein Brownie
- Dinner: Tofu Stir Fry w/Quinoa & Spinach
- Dessert: Cacao Walnut Cookies