Recipe Blog

In addition to yoga, I love spending time cooking and wearing out my juicer and blender. On this page I'll share recipes for some of my yummy kitchen creations.

12/21/13

MAT Salad (vegetarian, GF)

(Makes 4 lunches, more as a side)

1 small container fresh mozzarella

1 avocado

1 small container heirloom cherry tomatoes

Approx. 1 Tbs pesto

Slice avocado into 1 in cubes. Mix all ingredients together. This is truly a quick recipe, but so yummy!

12/12/13

Burrito Bowls (vegan, GF)

(Makes two Bowls)

1/2 cup (dry) brown rice

1-2 cups water

1 head romaine lettuce

1/2 tomato

3/4 cup black beans

1/4 packet taco seasoning

salsa- I go fresh made at Whole foods and used about 1Tbs per bowl but this is per your taste

guacamole (recipe to follow)

Cook rice according to package directions. I usually end up using more water than the package directs, so be prepared for that. Begin guacamole (method follows). Tear lettuce into bite size pieces, throw right into their individual serving bowls. Dice tomato and add to lettuce. Pour beans and taco seasoning into a small sauce pan and cook on low for about 5 minutes. If you aren't using no salt added beans, be sure to drain and rinse. I've also used dried beans prepared from scratch and those were great too. When everything is done cooking, add beans, rice, salsa, and guacamole to your bowl.

guacamole (you will have left overs)

2 avocados

1 tomato

1 jalapeño

1/8 cup cilantro

1 clove garlic

juice of 1/2 lime

1 shake salt

Cut the stem and bottom off jalapeño, dice jalapeño, garlic clove, cilantro, and tomato- add to bowl. Cut lime in half and squeeze juice into bowl. Stir ingredients. Cut avocados in half, discard pits. Scoop avocado from shells into bowl, smash avocado with a fork until smooth. Mix ingredients with fork.

9/29/2013

Carrot Apple Beet Juice (vegan, GF)

(Makes approx. 30 ounces, depending on juicer)

3 Granny Smith Apples (seeds removed)

2 large handfuls baby carrots

1 Beet (include greens)

Chop up everything and throw it in your juicer! It makes such a pretty juice with so many health benefits! This juice is a great way to switch it up if you're getting bored of green juices. See my green juice recipe below for notes on juicing and juicers!

9/5/2013

Open Faced Rice Cake Sandwich (vegan, GF)

(Makes one)

This one is really simple!

1 Rice Cake
1/4 Avocado
1/2 Tomato
Sea Salt to taste

Cut avocado in half, scoop out about a quarter of the flesh and spread on the rice cake; I like to scoop it all out into a piece of tupperware and smooth it with a fork, so that its easier to spread. Cut the tomato in to small wedges or roughly dice it, your preference. Press tomato pieces into avocado. Sprinkle sea salt on top, and you have a quick, healthy snack!


8/28/2013

Stuffed Mushrooms (vegan, GF)

(Makes 4 mushrooms- 2 mains or 4 sides)

4 large Portobello Mushrooms
1/4 small Onion, finely chopped
3 cloves Garlic, minced
4-5 large handfuls fresh Spinach, roughly chopped
1/4 tsp Nutmeg
1/4 tsp Cayenne Pepper
1/4 cup Almond Milk
Olive Oil
Nutritional Yeast

Preheat oven to 350 degrees. Remove stalks from mushrooms. Spread a thin layer of olive oil around mushrooms, set aside. Sauté onion and garlic (I use very little olive oil- just enough to cover the pan using a paper towel to soak up excess) for one minute. Add spinach, sauté until wilted. Stir in nutmeg, cayenne pepper, and almond milk. Heat  over medium flame/setting for one minute. Place mushrooms in a small  (8" round, preferable- so that the mushrooms do not tip over) cooking dish, fill mushrooms with spinach mixture. Top with a generous sprinkling of nutritional yeast. Cook for 25 minutes.

8/19/2013

Green Glow Juice (vegan, raw, GF)

(Makes approx. 40 ounces of juice, depending on your juicer.

This should be enough for 2-3 servings)

3 Granny Smith Apples (seeds removed)
10 Celery stalks
3 large handfuls Spinach
1 English Cucumber
1 Romaine heart
5 Kale leaves
1/2 cup Coconut Water
1/2 cup Water

Cut your produce down to a size that will fit into your juicer. I don't peel anything, so that I get the most out of my produce. However, you should remove apple seeds- they contain cyanide, which is poisonous. Juice all of your produce normally. Pour in coconut water and water.

Note: I have a cold-press (masticating) juicer, so I get tons of juice out of my produce. If you have a centrifugal juicer, you'll get less. Please be aware of this when figuring out your portions. If you are in the market for a juicer, I suggest a cold-press. They can be a bit pricier, but if you're already shelling out a couple hundred dollars on a juicer, you should do it right and get the most out of your produce- which will save you money in the long run (produce isn't cheap!). Your juice will also last longer and holds onto the maximum amount of nutrients :)

Note #2: Store your juices in air tight containers and drink them within 36-hours. As your juices oxidize, you'll lose nutrients. I store my juices in large mason jars and fill them up to the very top to minimize oxygen exposure.