The Best Thing About Yoga
Posted: April 7, 2011 Filed under: Breakfasts, Dinners, Yoga | Tags: vegetarian breakfasts, vegetarian dinner 11 Comments »The best thing about yoga is that there is no “right” or “wrong”, no mistakes and no apologies. Your body is strong enough to carry you through exactly what you need to do, and in the end, your best is more than enough.
At the end of a long day, sometimes a good level three power yoga session is exactly what you need. I utilized my second class at Shine On Yoga for a fabulously sweaty hour and a half. I walked in feeling like a rock and walked out feeling like a rock star. That, my friends, is the marker of a good class.
Pre-class: Breakfast for dinner!
You really can’t go wrong with a scrambled egg + toast combo. It’s substantial enough to power you through a workout due to its combination of protein, fat and carbs, but it doesn’t weigh you down.
This morning, I had sweets on the brain. Luckily, I’d made a version of overnight oats inspired by chocolate chip cookie dough.
My version was extra chewy from using steel cut oats (rather than the traditional rolled variety).
Technically, I cooked these beforehand and simply allowed them to chill/absorb overnight, but does it truly matter in the grand scheme of things? It still yielded a cool, chewy breakfast that was ready to eat straight out of the refrigerator!
Chocolate Chip Cookie Dough Steel Cut Overnight Oats
Vegetarian (Vegan, depending on protein powder used), Serves One
Ingredients:
- 1 banana
- 3/4 cup water
- 1/4 cup steel cut oats
- 1 scoop vanilla protein powder (I used Tera’s Whey)
- 1 tablespoon chia seeds
- 2 teaspoons vanilla extract
- 1/8 cup chocolate chips
Directions:
- Bring water to a rapid boil; add in oats and banana. Cover pot and remove from heat. Allow the oats to set for 10-15 minutes.
- Stir in protein powder, chia seeds and vanilla extract.
- Place pot (on a hotpad) in the refrigerator overnight. In the morning, dish up and top with chocolate chips.
So simple, so delicious! Although I must say, it was a bit odd eating cold oatmeal!
Off to do the work thang. Hang in there, kiddos, it’s almost Friday!
What is your favorite thing about yoga? If you don’t practice, what is your favorite thing about your workout of choice?
Sweet and Savory Brown Sugar Lentils
Posted: April 2, 2011 Filed under: Dinners, Vegan Recipes, Vegetarian Recipes | Tags: vegan cooking, Vegan Dinner, vegan recipes, vegetarian cooking, vegetarian dinner, vegetarian recipes 10 Comments »Good morning and Happy Saturday! I’m feeling so much more sane after some technology-free time after work on Friday. Even though I worked on some assignments after I left the office, I still got to enjoy a nice, relaxing dinner with The Coach and some mutual friends at Orlando’s Bikkuri Sushi. The quality was average, but we certainly got our fill the for the price!
Yesterday I left you with a teaser for “the most incredible lentil dish I’ve ever made.”
I still stand behind my claim.
Did I mention that it also qualifies for Vegetarian on a Budget, costing just $1.38 per serving?
This dish was a warm, comforting blend of sweetness and subtle spices with just a touch of complexity to keep my taste buds on edge.
I certainly didn’t walk away complaining about the 27 grams of vegan, plant-based protein either!
Sweet and Savory Brown Sugar Lentils
Vegan, Serves Two
Ingredients:
- 1 1/2 cups water
- 1 cup (raw) spinach
- 2/3 cup (dry) red lentils
- 1/2 cup shredded baby carrots
- 4 cloves of garlic
- 4 tbsp light brown sugar
- 2 tbsp vegan butter (I used Smart Balance Light)
- 1 tbsp curry powder
- 2 tsp salt
Directions:
- In a small saucepan, bring water to a rolling boil. Add lentils, cover, reduce heat to medium low and simmer for 10 minutes.
- While the lentils simmer, crush and chop your garlic. Did you know that the bulb has anti-cancer properties that are released by chemical reactions that occur after the bulb is damaged? If you cook the garlic before the chemical reaction is finished, though, the enzymes aren’t released. If you’re in the mood for more biochemical geekiness, feel free to read more about it in the article I wrote for work!
- Add carrots and spinach to the pot, cover again and simmer for another 5 minutes.
- Stir in butter and seasonings. Serve warm!
If you happen to be a more patient soul than I am, when the flavors have time to mellow together, the dish becomes even more flavorful; however, for those (like me!) who have the self-restraint of a two year old, it tastes equally phenomenal straight from the pot!
| Ingredient | Cost |
| Organic Red Lentils ($4/1 lb bag) | $0.50 |
| Organic Spinach ($4/16 oz bag) | $1.00 |
| Shredded Carrots (single serving from Whole Foods salad Bar) | $0.75 |
| Smart Balance Light ($3/15 oz) | $0.20 |
| Brown Sugar ($1.25/1 lb bag) | $0.10 |
| Curry Powder | $0.10 |
| Salt | $0.10 |
| Total Budget Breakdown | $2.75/2 servings (1.38 per serving) |
Have a wonderful weekend!
