Tag Archives: Recipes

Days 28 & 29: Birthday Treat from Childhood

Hi all!

The last two days have been filled with preparations and celebrations for my awesome little(r) sister Katie. Every year I try to bake something a little extra special for the occasion. In the past there have been mint chocolate chip cupcakes, cookie dough cupcakes and (a not-so-successful attempt at) marshmallow-stuffed chocolate chip cookies. This year I was leaning toward another attempt at marshmallow goodness when I came across this ring ding recipe from Smitten Kitchen.

Now, I don’t know about you guys, but ring dings were a pretty big deal for Katie and I when we were growing up. I couldn’t pass up an opportunity to recreate the delicious treat. It was quite a process, and I admit I need some work injecting icing into cake, but the result was pretty tasty.

Mmm mmm good.

Mmm mmm good.

Today my mom and aunt were coming into town for a birthday lunch with Katie, which meant some cleaning had to be done. However, I was able I get in some yoga time between baking and dusting.

Last night I opted to do a gratitude meditation before bed, thinking of everyone and everything I am thankful for in my life, and when I was done I sat and repeated a mantra of “Grateful” for a few minutes. This I the first time I’ve done this before bed and I have to say, it was a great way to end the day and clear the mind before getting into bed.

This morning I did my own personal practice, which included a flow of sun salutations and hip and hamstring stretches. Basically whatever I felt my body needed. I finished up with a little handstand practice and then I was ready to start my day.

Now it’s time to continue the birthday celebration! It’s hard to believe tomorrow is day 30. Time flies!

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Filed under Food, Goals, Meditation, Practice, Recipes, Yoga, Yoga Snax

Days 19-21: Weekend Snax

Hey y’all!

For the last few days, I’ve been in Harrisburg visiting the man-friend. We have been on the go non-stop! Cut down a Christmas tree, got decorations, and made a ton of food. In the middle of it all, I’ve managed to squeeze in some handstand practice using the tips I learned at the Inversion workshop on Friday. Yesterday I was able to stay up off of the wall for a few seconds! Feels good to make progress.

I don’t have much time, but I wanted to share yesterday’s recipe: Butternut Squash chili! It turned out really well, although it could have definitely been spicier. Also, next time I will add Cous Cous, as that helps to thicken it up and give veggie chili that meaty texture you get from ground beef. I found the recipe on Pinterest, but you can find the actual website here.

Of course where there is chili, there has to be corn bread, right? Who better to get a recipe from than one Ms. Paula Deen. Check it out! Usually I veganize recipes like this, but since the man-friend already had buttermilk on hand, I decided to use it. However, an easy way to make vegan buttermilk is simply adding 1 tablespoon of apple cider vinegar per one cup of soy milk and let stand for 10 minutes–easy!

Time to try my hand at eggplant parm for the first time. I hope you all had a great weekend!



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Filed under chili, Food, Practice, Recipes, Yoga

Saturday Snax: Avocado Toast

What is better than avocado?  Avocado spread on toast!  One of my favorite things to eat is the avocado toast at Cafe Gitane  on Mott Street in NYC.  And while I’m lucky enough to work in the neighborhood, this treat is just as easy to make from the comfort of home!

A perfect snack.

What you need:

1 Ripe Avocado (Has some give when you press into it, outer skin has darkened)

2-4 slices whole wheat bread (depending on how much avocado you like)

Juice of 1/2 lemon

Pinch of Salt

Sprinkle of Crushed Red Pepper Flakes

To make:

Toast the bread.  While it’s toasting, peel and pit your avocado.  This is done by cutting into the avocado and running your knife all the way around the outside.  Twist the avocado and pull open.  Using a larger knife, remove the pit by swinging the bottom of the blade down onto the pit (it’s all in the wrist!), then twisting to loosen it and remove.  Use a fork or spoon to scoop out the avocado meat into a small bowl.  Mash up the avocado with the fork.  Add the lemon juice and salt and mix.  Spread the avocado mixture onto your toast, then sprinkle on the red pepper flakes to your liking (just remember not to touch your eyes after handling the red pepper flakes!  Not that I have done this…).

Then…enjoy!  Bon appetit!

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Saturday Snax: Butternut squash soup

Since we’ve time-traveled right to January today, I thought I’d share with you one of my favorite cold-weather recipes: butternut squash soup.  It is quintessentially fall and the perfect, hearty soup to warm you up on a cold (wintery-feeling) autumn night.

I didn't make this particular bowl, but my soup looks a heck of a lot like it!

Just a slight disclaimer…I tend not to really measure things, so the amounts I’ve listed below are estimations.  Trust your taste buds!


1 large butternut squash

2 tablespoons olive oil

1-inch piece of fresh ginger, peeled minced

1-2 cloves garlic, minced

4 cups vegetable stock (you may need more or less depending on the size of the squash)

1-2 tablespoons cinnamon (but really I don’t think you can go overboard here)

1 tablespoon allspice

1 tablespoon nutmeg

salt and pepper to taste

1/2 cup heavy cream (or soy creamer–it adds the thickness without making it super heavy)

toasted hazelnuts (optional)


1. Preheat your oven to 425 degrees.  Cut the butternut squash in half and scoop out the seeds (you can set these aside and toast them later!)  Drizzle with olive oil and sprinkle with some salt and pepper, then place the halves of squash face-down and roast for 30-40 minutes.  Remove and let cool before handling.  Peel the skin away and cut into cubes.

2. In a large pot, heat the olive oil over medium heat and add the minced ginger and garlic.  Saute for about 2 minutes until fragrant.  Add the veggie stock, let it come to a slight boil then turn down the heat and let it simmer for a few minutes.

3. Combine the squash and the veggie stock in a food processor or a blender (depending on the size of the squash, I often have to do this in two batches).  I also recommend slowly adding the stock so you can achieve the desired thickness.

4. Once it is blended and smooth, return the soup to your pot and place back on the stove over medium-low heat.  Add your spices, to taste.  Just as you did with the stock, slowly add the cream until you reach the desired consistency.

5. Serve with hazelnut garnish and your favorite thick-toasted bread on the side.


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