Hot Yoga Food

Dolma Wrap

2010-09-21T20:40:00.000-07:00

Lunch is always hard to get excited about. The same patterns are repeated and that cherished one hour break becomes just as dull as a limp salad or ham sandwich. But, who has time to brown bag anything else in the morning? The magic is what you put in the middle of the mundane. I've recently become obsessed with wraps since I've been trying to limit my bread consumption (a little problem). Because they are just a little different, for some reason my imagination is a little more creative with them. Meet Dolma Mediterranean Wraps.


Little Treasures

Dolmas are the ultimate meat substitute for my kind of wrap. These marinated rice stuffed grape leaves are little jewels that can make a wrap or salad way more exciting to eat. Fresh or in the can will due, but I prefer canned actually because they have been marinated longer in olive oil and lemon. My favorite brand is Divine, but you can find them usually in the Greek section of any major grocery store.

I usually stuff my Mediterranean wraps with dolmas, hummus, tomato, goat cheese and lettuce. This whole wheat wrap pictured was especially sinful stuffed with dolmas, goat cheese, avocado, sundried tomatoes and a crack of pepper.

Sweet Chili Pulled Chicken and Shredded Cabbage Wraps

2010-09-16T11:16:00.000-07:00

This was a super easy peasy Trader Joe's meal I concocted from my love of Moo Shoo pork and veggies. Instead of pork, I used baked chicken. Instead of hoisin-based sauce, I used Trader Joe's Sweet Chili Sauce. Instead of flour wraps, we used wheat tortillas. Dave and I are also OBSESSED with TJ's Homemade Whole Wheat Tortillas. Seriously, if we stuffed them with shredded paper, it would taste great.

Ingredients
2 bone-in free-range chicken breasts
1 bag of shredded cabbage (or half a full of head cabbage, shredded)
1 bottle of sweet chili sauce
1 bag of whole wheat tortillas

The Method
Pre-heat your oven to 350 degrees F. Heat 1 T. in a large frying pan and sear the chicken for 5 minutes on each side until golden brown. Then, place the chicken in a separate baking and bake for 30 minutes in the oven. When the breasts are cooked thoroughly, pull the meat off the bone and shred it with 2 forks. Throw in the chicken, the cabbage and the whole bottle of chili sauce back in the frying pan and cook on low-medium heat until the cabbage is somewhat wilted. Warm the tortillas in the microwave or on a heat skillet. Stuff em' with the mix. Enjoy!

Holy Guacamole!

2010-09-16T10:58:00.000-07:00

Boy, did I flake out on this blog for a while. I have great excuses, though: I planned a wedding, moved apartments, got married, went on honeymoon and and and .... no excuses. There will be a plethora of recipes coming your way now. Sorry, folks. Life happens.

Healthy Fish 'n' Chips

2010-05-05T17:22:00.000-07:00

There are almost as many fish 'n' chips shops in Seattle as there are in London. And boy, is it tempting to try them all. Fortunately, there is hope for us, yet.

I had some leftover cod from my Thai Lime Fish Stew recipe, and decided to make an oven-fried version of this sinful meal. This is an easy-peasy recipe that requires less cooking time than my cornflake chicken recipe. You totally feel like you are indulging with "oven-frying," but you are cooking with less oil and roasting rather than frying your food. The outcome is a crunchier, less greasy, healthier version of Fish 'n' Chips. You are also cutting down on your starches by substituting carrots for potatoes.

Ingredients (fish)
1-2 1b white fish (like cod), cut into 1 inch wide strips
1 egg
1 cup flour
1 cup plain corn flakes
1/2 t. seasoned salt
1 t. parsley

1 t. dill

1/2 t. tarragon

The Method (fish)
Preheat oven to 500 degrees F. In one bowl, whisk the egg, set aside. Place the corn flakes in a large plastic baggie, seal it, then pound the corn flakes with your hand until they are ground to small bits. Open baggie and add the salt and herbs. (If you don't want to use a plastic baggie, use a plate.) Place the flour on a separate a plate and dip the fish strips in it until they are each lightly coated. Then, whisk the egg in a separate bowl and dip each floured fish strip in it, and shake off any excess. Lastly, coat both sides of the fish in the corn flake mixture.

Place the coated fish strips on a greased, foil-lined cookie sheet and lightly spray them with cooking oil.

Place in oven on one side for 5-10 minutes. Then flip them over and heat for an additional 5-10 minutes. They should crisp to a light, golden brown color.

Ingredients (carrots)

1 bag of carrots

2 T. balsamic vinegar

2 T. herbs of choice (I used thyme and rosemary)

Sprinkle of course sea salt

The Method (carrots)

Line a cookie sheet or roasting pan with tin foil and spray it with oil. Cut your carrots (I got a big cheap bag of Thumbelinas at my farmer's market.) into quarters and place them flat in one layer on the cookie sheet. Spray them with olive oil and sprinkle your favorite flavored vinegar and herbs on them (I used fig balsamic). Roast in oven at 500 degrees F for 15-20 minutes, then flip for an additional 10 minutes. Remove from oven and sprinkle with sea salt.

Ingredients (optional "tartar sauce")

1/2 c. Low-fat or 0% Fat Greek Yogurt

1 T. Relish

1/2 t. dill

The Method

In a bowl, mix all ingredients together and use as a dip for you fish.

Note: Peas also go quite well with oven-friend fish!

Thai Lime Fish Stew

2010-04-16T12:47:00.000-07:00

I have been sick much of 2010. First with a horrible stomach virus, then strep throat, then a cold and then a sinus infection. I'm hoping I am done being sick for the year! I did a lot of plane traveling before I got sick, which may be why I caught such a horrible bug that sent me on a never-ending string of illness. I am not one of those crazy Bikram people who go to class when they are sick (thinking that being in heat will break their fever or the other day I had this guy's raging case of Athlete's Foot in my face during the floor series, ugh). I believe it is not only disrespectful to the class, but to yourself. Nevertheless, not making it to yoga for a while has been a horrible damper on my physical and mental health. I depend on Bikram for my spinal health, my depression and my insomnia.

While under-the-weather, I made tons of different healing soups. This soup especially, was pleasing to my mind, body and spirit. It's light, flavorful and perfect for dinner after hot yoga. I love the lime intensity along with the fresh veggies and flaky white fish. Next time, I might not even include the rice noodles as it could be just as good without the extra calories. Hope you enjoy it!

Inspired by Jaden of Steamy Kitchen
Serves 4

Ingredients

* 8 oz fresh or thawed cod
* 2 tablespoons coriander

* 4 whole cloves
* 1 cinnamon stick
* 1 quart vegetable stock, preferably homemade
* 1 small onion, peeled and quartered
* 1 tablespoon of pressed ginger (I used the jar kind)
* 4 tablespoons soy sauce

* 2 cups chopped bok choy
* 1 cup frozen shelled edamame
* 2 oz. rice noodles (I prefer Tinkyada brand)

Garnish
* 1-2 tablespoon cilantro, chopped- for garnish

* 1-2 tablespoon chopped green onions

* 2 whole limes (1/2 squeezed lime per bowl)
* 1 squirt of Sriracha

The Method
1. In a large soup pot, add the broth, soy sauce, onion, ginger, bok choy, edamame, cinnamon stick, coriander and cloves (I suggest putting the cloves in a spice mesh ball for easy removal) and cook for 20 minutes on medium-high heat.

2. Cut the cod into 1 inch pieces and add it to the pot. Cook for an additional 10 minutes on medium heat.

3. Remove the cinnamon stick and mesh ball (or sift out the cloves individually). Add the noodles to the pot and cook on medium heat until they are soft (approx 5 more minutes).

4. To serve, ladle into bowls, squeeze half of a lime into each bowl, a squirt of Sriracha, and the chopped cilantro and green onion as garnish.

Banilla Nut "Ice cream"

2010-03-31T16:51:00.000-07:00

It's been getting warmer in Seattle, and naturally, ice cream is what my Sweet Tooth desires. The New York Times and several foodie bloggers have convinced me that there is nothing more genius than frozen banana ice cream. That's right, one banana, one serving of delicious ice cream. All you need is either a food processor or a blender. You can add any other fruit or sweetness to it as you desire. I added 1 tablespoon almond butter and 1/2 teaspoon vanilla.

The Method

Peel banana and throw all ingredients into food processor and set on puree for a few minutes. Scrape the sides in between blending.

Blend until smooth like frozen yogurt.

Sunrise Hash

2010-03-21T19:24:00.000-07:00

This is a quick, protein-rich, delicious alternative to your standard egg breakfast. I took leftover roasted yams and squash and topped them with canned kipper, avocado, eggs and hot sauce. Talk about flavor explosion! The sweet vs. salty dynamic flavors were definitely at work here. I felt charged up for the rest of my day!

Ingredients

Any cubed roasted veggies

2 eggs, poached

1 can kipper filets

1/2 avocado, cubed

2 squirts of your favorite hot sauce

Protein Wrap

2010-03-12T09:51:00.000-08:00

"Hey what's for lunch? I'm hungry like now?"

How about 4 food groups in one meal then some fruit for dessert? This is one of my favorite easy-not-greasy quick meals. If you like tuna salad, then give canned smashed sardines a try! A revival of these omega-3-friendly fish is making a big comeback in the foodie world. Their taste is rich and does not require adding much to the mash to make it flavorful, unlike tuna fish. This wrap is a protein punch before attending hot yoga.

What's in my wrap?

Wrap: Low-carb Whole Wheat Wrap

Veggies: Baby Spinach leaves and Roma Tomatoes

Dairy: Crumbled Goat Cheese

Meat: 1 can, fork-mashed sardines (I prefer either the mustard dill or spicy flavors)

+ a few grinds of the pepper mill

Avocado Toast

2010-03-04T12:37:00.000-08:00

Can we officially call this food porn?

When I see a ripe avocado, I first think of this delicious snack. I learned about this from my chef friend Dani in Chicago. It's simple, it's good, it's delicious. Avocado Toast is good for breakfast or for a tasty protein snack before or after class.

Ingredients

1 piece of whole grain toast

1/2 avocado

1/2 T. EVOO (extra virgin olive oil)

1 squirt of lemon or lime juice

1 shake of sea salt

1-2 shakes of crushed red pepper

The Method

Place avocado half on toast and smash with fork until spread to your liking. Next, a splash of citrus then a sprinkle of EVOO. Add salt and pepper. Enjoy!

No "hoof" Marshmallows

2010-03-03T21:07:00.000-08:00

This was a random purchase I made at my local food co-op, and boy am I glad I did. Who says Vegan sweet stuff isn't good? (Well, I do sometimes...) These "Dandies" are made by Chicago Soydairy in Lombard, IL and are sooooo tasty. They're like little candy treats I can't stopping popping in my mouth. Almost too good to waste dissolving in hot cocoa. They are the perfect size - if a big and small marshmallow met in the middle.

Their vanilla flavor explodes in your mouth with a very slight granule texture. It's almost like eating little bits of frosting. Mmmmm. The best part is they are both vegan and gluten free. Made from beet sugar and 10 calories a piece, these are a great solution to my sweet tooth.

Nooooo, I'm drowningggggg!!!!!!!

Coconut Curry Tempeh Micro Salad

2010-02-13T12:26:00.000-08:00

Let's continue the topic of COCONUT CURRY, which apparently I am addicted to.
SUBJECT: TEXTURE
I get so darn sick of eating salad when I want something light, healthy and easy. Salad every day, blah blah blah. Unfortunately, when I don't have the time or imagination do make anything different, I have to learn to trick myself into eating one. Also, when I lived in Chicago, I worked near a Pockets - where I became addicted to their chopped salads. Seriously, the texture alone could fool anyone into eating salad every day. It's all about TEXTURE! All you need to make this is a food processor and your favorite veggies! What really made this recipe work was topping the cold, fresh, chopped veggies with warm crunchy coconut curry tempeh strips. CRUNCH EXPLOSION IN MY MOUTH!

My Ingredients
A few handfuls of spinach and romaine
1 peeled carrot
1/2 cucumber
1/3 red onion
A handful of cherry tomatoes
A handful of mushrooms
1 green pepper, sliced and de-seeded

Toppings:
Tempeh Strips
Crumbled Feta cheese
Your favorite dressing (I used honey mustard)

The Method
Throw all veggies into a food processor and pulse until they are finely chopped but not too much or they'll liquidate!

Next, saute the tempeh strips on medium heat and olive oil until each side turns crispy brown. You can find tempeh or tempeh strips at health food stores like Whole Foods or PCC. Finally, top the veggie mix with tempeh, the cheese and your favorite dressing. Viola! Texture does the trick!

Coconut Curry Chicken Strips

2010-01-29T15:55:00.000-08:00

Absolutely Delicious and Light. These strips of chicken are oven baked and have the perfect accent of spicy curry and sweet coconut. I loved the crunchy texture, and the chicken cooked to a mouthwatering moisture in the center. I dipped mine in barbeque sauce like a good Southern girl.

Just make these; you won't be let down. A Hot Yoga Food Creation. Do it now.

Ingredients
2 lbs chicken, cut into 1 inch wide strips
1 egg
1 cup flour
1/2 cup unsweetened shredded coconut
1 cup plain corn flakes
1/2 t. seasoned salt
1.5 T. curry powder
1 T Spike seasoning (optional)
1 t. parsley

The Method
Preheat oven to 500 degrees F. In one bowl, whisk the egg, set aside. Place the corn flakes in a large plastic baggie, seal it, then pound the corn flakes with your hand until they are ground to small bits. Open baggie and add the seasonings and coconut. (If you don't want to use a plastic baggie, use a plate like the picture below.) Place the flour on a plate and dip the chicken strips in it until they are each lightly coated. Then, dip each strip in the whisked egg, and shake off any excess. Lastly, coat them in the corn flake mixture.

Place the coated chicken strips on a greased cookie sheet (I line mine with foil) and lightly spray them with cooking oil.

Place in oven on one side for 15 minutes. Then flip them over and heat for an additional 10 minutes. They should crisp to a light, golden brown color.

Kale Nachos

2010-01-15T14:58:00.000-08:00

On New Years Day in the South, it is good luck to eat blackeye peas for luck. Unfortunately, I forgot to eat mine this year! But, never-ye-mind because as long as you eat your beans within the month, you'll still have luck in the New Year (my rule...shhh!). I've also been dreaming about a new Hot Yoga Food recipe: Vegan Spicy Kale-Blackeye Pea Nachos! This recipe sounds gross at first, but you'll be surprised how good these are (and filling)! It avoids the bad fried food/dairy rule, but you still get the taste and texture of cheesy, spicy, crunchy goodness! These aren't too heavy like standard Mexican food, either. These are great to whip up for lunch or after hot yoga class for a quick dinner.

Ingredients

(chips)
1 bundle of kale
canola oil spray

(bean-cheese sauce)
1 can cooked blackeye peas, drained
2 c. water
2 T. or 1/4 cup sliced, jarred jalapenos (depending on your heat endurance)
1/2 t. chili powder
1 t. cumin
1/2 t. cayenne
2 T. cornstarch
1.5 T. sea salt
2 t. onion powder
1 t. garlic powder
2 T. nutritional yeast
2 T. chopped black olives

(optional toppings)
light sour cream or greek yogurt
sprinkle of chopped black olives

Method

Preheat oven to 400 degree F. Remove kale stems by tearing the leaves into large pieces away from the stem. Discard the steams and dry the torn kale pieces with a paper towels. Spray a large cookie sheet with canola oil, and place the torn kale pieces in a single layer. Spray again with canola oil and sprinkle with sea salt. Roast the kale for approximately 25 minutes until the edges of the kale become brown.

While the kale is crisping in the oven, blend the blackeye peas and jalapenos in a food processor on high until it is a smooth paste. Add the pepper-bean paste, water and the rest of the sauce ingredients to a medium pot and heat on medium until the sauce thickens.

Pour the sauce over kale chips, the add dollops of sour cream and sprinkles of black olives on top of the cheese sauce. Enjoy!

Bad, bad, bad: COFFEE

2010-01-14T13:54:00.000-08:00

Oh, coffee bean, how do I love thee.

Let me count the ways.

You wake me, keep me sane and prevent injuries throughout my days.

You open my eyes, you activate my brain and even help with hangovers - I won't ask how or why.

But, if I drink you again before hot yoga, I will surely die.

Yes, ladies and germs, I drank 2 cups of coffee yesterday 1 hour before 4pm yoga (the first and only of the day). 15 minutes in, the shakes began. Shakes were only the beginning, too. I figured that my system would flush out the coffee pretty soon, especially due to the 50% humidity in Seattle classes lately, but it only developed into rapid heart beats and nausea. At one point, I thought I was about to have an anxiety attack. After class was the worst: my stomach flipped over and ran out the door. Oh, no I shant try a caffeine before class, again. My body did not break it down like I thought it would have. Don't risk it, folks!

Carrot Fries

2010-01-13T14:30:00.000-08:00

Annnndddd, we're back! After a month of holiday fun and my recent lay-off, I am trying to get back into a routine. New Years resolutions and all...

I declare 2009 to be the year of sweet potato fries.

I declare 2010 to be the year of carrot fries.

These little gems taste exactly like sweet potato fries but with half the calories. I like to dip 'em in Annie's Organic Ketchup. These are great to prep before you leave for night class. When you get home, pop these in the oven while you prepare the rest of your meal (great with veggie burgers or tofu dogs).

1.) Cut a bundle of peeled carrots into 3 inch quarters like the photo below. I've really been into organic carrots. They have a much better flavor, but regular 'ol carrots are fine, too.

2.) Next, line a large roasted pan with foil. Lay the carrots in a single layer and glaze them for olive oil.

3.) Sprinkle them with your favorite seasoning. I love using spicy Spike.

4.) Stir the carrots around in the oil and seasoning until they are completely covered in the mix. This makes sure they don't stick to the foil.

5.) Cover the top of the roasting pan with foil and roast them at 375 degrees F for 35-40 minutes.

6.) Uncover the pan, flip the carrots and roast them on the oven top shelf for an additional 15 minutes (uncovered) until they look crispy and browned on the edges.

Carrot Fries make white potatoes seem so boring now. Enjoy!

Salmon and Broccoli

2009-12-14T13:56:00.000-08:00

This was a quick and easy dinner that involved two yoga power foods: salmon and broccoli. It also keeps well in the refrigerator and makes a wonderful addition to salads or wraps. I doubled the recipe for extra leftovers! This photo doesn't do it justice; this was delicious! I added a few shakes of dill to the recipe, too.

For a side dish, I steamed some broccoli and topped it with parmesan, cayenne and lime juice.

Salmon Loaf (serves 4) by French Fries to Flaxseeds

Ingredients

2 Cans (213 g) salmon (wild sockeye is preferred)
6 – 7 Soda crackers, crumbled
1 Tsp. lemon juice
3 Tbsp. milk
1 Tbsp. melted butter
Pepper to taste
2 eggs
1 Tsp. dried or fresh dill

Method

Preheat oven to 375 degrees F.
Mix all ingredients, except eggs.
Beat eggs until fluffy, then fold into mixture.
Spread mixture into small loaf pan.
Bake for 45 min, or until golden and crispy on top.

A Little Bit of Sweetness

2009-12-10T08:54:00.000-08:00

In addition to be a Carb Addict, I have a Sweet-capital T-ooth. And I love to bake. This addiction doesn't make hot yoga any easier. As I sweat in class, I feel especially light-headed and queazy on days I eat too much processed sugar. Should we add "processed sugar" to the list? I believe so.

So yeah. There's that problem.

Oh and -

I love, love, love nut butters! Especially almond butter! I love a teaspoon in my oatmeal or dipping fruit and carrots in them! Yet, is this a problem, too? Studies show that it is not. Almond butter has become extremely popular over the past few years with health food bloggers, especially. Known as one of the "healthy nuts," almonds have proven to lower cholesterol and contain protein, calcium, fiber, magnesium, folic acid, potassium, and vitamin E.

Therefore, raw almonds as snacks 2 hours before hot yoga or almond butter in my breakfast oatmeal does my body good. The natural sweetness also tames the Sweet Tooth! So far, hot yoga has tamed it somewhat, but I need little tricks, and almond butter is one of them. My Sweet Tooth used to be a size 16, I'd say now it's more of a size 10 or 12? (Women's, not Juniors) Though, I still love to bake as a hobby. It's very meditative and relaxing for me. And, your house smells so good! I give a lot of my baked goods to yogi friends so I don't eat them all ;-p One can get carried away with nut butters, so I try to only have only 1-2 teaspoons a day if I am in need of duh buttah.

I recently purchased MaraNatha's new Dark Chocolate Almond Spread since I am a huge fan of Nutella (uh, who isn't). Whereas Nutella is very sweet and made with hazelnuts, this AB/Chocolate spread has very subtle hints of cocoa that isn't too overbearing on the palette. It tastes more like almond butter ("AB") than a chocolate spread. I also like coconut-based spreads like Artisina's Cacao Bliss. This stuff goes for around $8/jar, but it is well worth the money. If you are craving a piece of chocolate, just have a teaspoon of this stuff and you'll get not only the health benefits of almonds, but also satisfy your sweet tooth!

p.s. Another trick for Sweet Tooths is to keep a huge supply of different sweet teas around. After supper is usually when I want something sweet. All those years of habit - opening the freezer to select what flavor of ice cream is still with me. Instead, you open your pantry door to see a vast selection of yummy teas! Just a splash of cream, and it really does fight off the sugar demons! These teas have no nutritional value, but are obviously way better to consume than cookies or cake. Anything that can slay the sugar beast for me is worth the few extra calories. Plus, it's kind of fun to have a cup after supper. I understand now why tea time is so important in other cultures. It can be very relaxing.

Here are some of Celestial Seasonings favorites:

Chipotle Sweet Potato Soup

2009-12-09T09:56:00.000-08:00

If you haven't noticed yet, I'm a bit obsessive about soup in the winter. It's all I want when it's 45 degrees in our house with our broken heater! We are hopefully getting our furnace replaced this week, but until then, I have to get my heat from our measly space heaters and chipotle peppers! When we lived in Chicago, we lived right down the street from a Mexican market. There, Dave and I would scan the aisles like we were in a new library. I love going to ethnic food stores and finding new products. Even if you discover just one item that looks tasty to you, you can add so much to your experience as a cook. For me, it was when I discovered canned chipotle peppers in adobo sauce. There is something about their smoky, rich and yes, spicy flavor that is so amazing. I sometimes add this to soups, or sautes, or marinades or even low-fat cream cheese for a delicious spread or dip! Careful, thought, you just need one or peppers because they are caliente!!! Anytime I find a recipe that calls for this "little can of wonder," I can't resist. I recently made a chipotle recipe from one of my favorite foodie bloggers who is also a Texpatriate. This is a big batch recipe you can make in advance for lunches and quick dinners when you get home from yoga. The accent of lime really makes this soup special. This was also oh so satisfying after hot yoga. Enjoy!

Chipotle Sweet Potato Soup by the Homesick Texan.

Ingredients
2 pounds of sweet potatoes (about two large or three skinny ones), peeled and cubed
2 carrots, peeled and diced
2 stalks of celery, diced
1 medium onion, diced
4 cloves of garlic, minced
4 cups of chicken or vegetable broth
2-4 chipotles in adobo (depending on your heat tolerance) chopped
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
Juice of one lime
1 tablespoon of olive oil
Salt and black pepper to taste

Optional Garnish:

Sour cream or Greek yogurt

Sprinkle of Cinnamon

Pecans

The Method
Heat the olive oil on medium low in a large soup pot, and cook the onions, celery and carrot for 10 minutes, stirring occasionally. Add the garlic and cook for one more minute.

Add the sweet potatoes, broth, chipotles, ginger, cinnamon, cloves and nutmeg to the pot. Bring to a boil and then simmer, covered, for 20 minutes or until sweet potatoes are tender.

Let the soup cool, and then in batches, puree it in the blender. If you prefer, you can use an immersion blender in the pot instead.

Once the soup has been pureed, stir in the lime juice and add salt and black pepper to taste.

Serve topped with a dollop of sour cream or Greek yogurt.

Snack Attack!

2009-12-08T09:42:00.000-08:00

It happens to all of us. 2pm, 3pm, 4pm rolls around at work. Your blood sugar drops. You get snackish. You try really hard to ignore it, but the thought of not eating a morsel until 8pm after hot yoga class makes your stomach quiver. My acupuncturist says I should make myself a cup of green tea to trick my stomach. This sometimes works, but sometimes it doesn't it. I've played it safe for the most part with my snacking. I usually only want a snack in the afternoon since I eat lunch at 12:30pm every day. I will say that string cheese doesn't work well for me on yoga days. I used to have a string cheese and V8 as an afternoon snack but the cheese (see post) just doesn't do my body any favors in class later that day. This is a great South Beachy snack on off-days, for sure, though! I began a conversation with my body at this point. I asked, "what do you want" and it said, "to digest." It wants and needs protein and potassium before I go to class. Here is my list thusfar of tasty, flavorful snacks that really help me out on afternoons when I have this conversation with my body. They've never given me grief in class, don't taste like cardboard or like diet food and even help my endurance!

1.) Bananas - sometimes I cut them in half vertically and smear the inside with almond butter to make a banana boat sandwich! Great snack a few hours before class.

2.) Synergy - a raw Kombucha power drink found in most health food stores. It's fizzy, kind of strong at first, but you feel like a million bucks after one of these. These are a good re-charger for after class.

3.) Emerald Cocoa Roast Almonds - so delicious! They come in a handy bottle with a cap that holds the perfect portion size. Otherwise, I'd keep eating these addictive little morsels! Another great snack a few hours before class.

4.) Oatmeal Raisin Walnut Cliff Bars or Carrot Cake Cliff Bars - been eating these babies since college. They never fail me. These 2 flavors are the best in my book. I usually nibble on half of one of these if I feel snackish in the afternoons. They are loaded with vitamins and minerals and are very dense, so half usually does it for me. Another before class snack.

Vegan Curry

2009-12-08T09:08:00.000-08:00

I realized that I've been posting a lot of carnivore recipes. Though I tend to frugally use meat as an accent or side dish rather than the main dish of most of my recipes, I think that a vegetarian dish can be just as tasty. The V-Word can freak a lot of people out. How can no meat AND no dairy possibly satiate my appetite? Well, this my dears, will do that and more. I've been making this curry at least once a month for many years. It was one of the first recipes that got me interested in the chemistry of food, and it's a flexible recipe that you can keep new and exciting each time you make it. You can mix and match veggies, types of rice, seasoning amount and it always, always turns out delicious! Again, the star of the show is COCONUT. The sweet thing about this recipe is not only the coconut but that it is extremely fast to make. When I came home from yoga the other night, I whipped this together in no time. This Hot Yoga Food ("HYF") creation definitely fulfills the wellness factor with ingredients like cinnamon (good for the blood), vegetables and warmth of the dish.

This time I used my spicy curry powder.

I suggest you cook whatever rice you want first so it will be waiting to be drenched in the curry when you finish the recipe. I usually throw a stick of cinnamon in the rice water as it boils.

HYF's Vegan Curry Ingredients

2 T. Olive oil

2 Carrots, peeled & diced

1 Onion, diced

1 Green bell pepper, diced

1 Red bell pepper, diced

1 Head of Cauliflower, chopped into flowerets

1 T. Garlic

1 T. Curry powder

1 T. Cinnamon powder

1 t. Turmeric

1/2 t. Ground Cloves

1/2 t. Cayenne

1 can Coconut milk

Optional Garnish:

Greek yogurt

Sesame seeds

The Method

In a large saute pan (at least a 3 inches high), cook the onions in olive oil on medium heat until they are soft. Then, add the carrots, bell pepper and cauliflower. Cook until veggies are soft. Next, add garlic and all the spices. Stir the spices in until all the veggies are coated. Your kitchen should start smelling really good about now. Lastly, pour the coconut milk over the vegetables and stir. Cover and simmer on low heat until the vegetables are soft. You can add water to keep the mixture nice and saucy. Serve by pouring a serving of curry over a few scoops of rice. Garnish with Greek or plain yogurt and a sprinkle of sesame seeds. Viola!

Want.

2009-12-07T11:46:00.000-08:00

Recipes coming soon! I promise! I took a week off last week for medical reasons. This week I am back in action! For now, I will leave you with YOGA COOKIE CUTTERS!!!!????? want....

What NOT to eat

2009-11-30T12:45:00.000-08:00

I've talked a lot about some of the tasty recipes that satisfy my palette and my belly before and after hot yoga class, but not quite about what does NOT work for me. As a novice hot yogi but experienced cook, these foods actually weren't "no brainers" for me to exclude from my diet. I feel sorry for the person who actually had test out why we shouldn't eat 2-3 hours before class.

This is what I've figured out so far. I'm very sure there will be more to come along the way. These may seem obvious, but they weren't to me at the time.

No Dairy. Dairy is okay in the morning for breakfast for me, but eating any cottage cheese, yogurt or string cheese in the afternoons for a snack or for part of my lunch just doesn't agree with me. Let's just say you feel soured, curdled and strained during 6pm class and well after you get home. I also had a glass of milk the other night during dinner. Nope. Can't do that again. Blech. Stick to soy, grain or hemp milk if you have to have some form of dairy. So far, I've found that a dollop of Greek yogurt on my foods is acceptable, but just a dollop, that is all.
No Mexican food. Amazing revelation, I know. The other day when Dave and I went to eat Mexican food for lunch, I ordered 2 fish tacos with a side of whole black beans. We also ate chips and guacamole - eesh! It was noon - 6 hours before class, come on! I surely thought I was in the safe zone. Not the case. I ended up having the most nauseating class since my very first one about a year ago! (Everyone is nauseous during their 1st class, right?!) My body was very angry with me during class that day. VERY. I felt like a creature from the La Brea Tar Pits. I love me some Mexican food, but it'll have to wait for the weekends or my days off.
No Grease. See # 3 above. Before or after class. Don't do it. Save it for a non-yoga day. Trust me.
No Carbs. If you must put something on your stomach during the afternoon before yoga, try your best to fill it with somethings that digests easily and won't leave your stomach with a heavy feeling. I love eating raw almonds, fruit or vegetable juice as afternoon snack options. (a snack post is coming soon) After class, I've begun to use any carbohydrate as an accent to my meals rather than it being it being included in them. That means no pastas, no pizza, nothing good, I know. But, if I make a delicious soup, I allow myself to dip into it with a whole wheat flour tortilla from Trader Joe's or a few Kashi crackers.

Roasted Vegetables

2009-11-30T11:03:00.000-08:00

When I am sick of eating cold salads, but want to still eat my veggies, roasting them is the best alternative. Both of my Chinese acupuncturists I've gone to have really pushed the issue of warmer foods being kinder to your stomach. I know that the raw food diet is very popular for yogis of all types because the vegetables maintain their nutrients, but I would go crazy eating rabbit food every day. Though, I believe in moderation with raw and cooked foods, I definitely prefer warm to raw and cold. Eating veggies is so much more fun when they are roasted and seasoned!

This is a quick, easy recipe that you can make for lunches or dinner. I like to make a batch of veggies the night before work. Then add to brown rice or wheat tortillas for a warm, healthy and tasty lunch.

Ingredients:
Any vegetable you want! I prefer: Bell peppers, zucchini, sweet potatoes, onions, and carrots.

The Method:
Preheat oven to 425 degrees F. Slice vegetables and place on a greased cookie sheet or roasting pan. Sprinkle/spray with cooking oil. Season with your favorite spice. I like Spike, cinnamon, curry powder and cayenne. Roast for 20 minutes. Flip veggies over, roast for another 10-15 minutes until browned or scorched. I love seeing a little blackened edge for a smokey flavor.

Linguisa and Kale Soup with Potatoes and Chick Peas

2009-11-25T16:34:00.000-08:00

Kale, Kale, Oh Blessed Kale

OMG OMG OMG!!! I made this recipe out of my pure obsession with anything involving kale, and man oh man this is probably the best tasting soup I have EVER made. Don't discredit the rest of my soups I've posted, pwetty pwease, but oh gosh, if you eat pork, this one is for you.

I made this soup in a Dutch Oven, but you can probably make this in a crock pot, too. It's quick to make, but the key to the flavor is letting it heat on low for a few hours at least. I made my batch right after lunch and let it heat all day until dinner around 6pm. That way, the kale is soft and the meat has absorbed all the juices. The flavor explosion in your mouth might drive you crazy.

Like the others, this will keep all week to heat up for lunch or dinner. This is one of those soups that really defines the feeling of wellness with each spoonful.

All the credit for this DELICIOUS recipe goes to Black Iron Dude. For the recipe go here.

Moussaka Soup

2009-11-25T16:13:00.000-08:00

This isn't your ordinary vegetable soup, it's oh so much more! Folks, I believe we do have a winner with this Hot Yoga Food creation. This post had the fate of a "Dooser" tag when I managed to salvage this baby. And, salvage I did.

I set out to make a low-fat Moussaka (casserole), which is one of my favorite Greek recipes. What makes it low-fat is that the lamb is substituted with lentils and the cream sauce is substituted with mashed potatoes. The dish ended up tasting bland, and the eggplant was rubbery from the lack of sauce.

Before I wasted a bad recipe, I gave my old standby rule a shot: When in doubt blend!

I added more flavor to the casserole ingredients by throwing a few extra roasted bell peppers and one Serrano pepper in. I also thinned it a bit with some extra chicken broth I had. The result was a hearty, dense, rich and tangy soup that was kind to my belly after hot yoga on a cold winter night. I felt great after eating this, especially since I was able to not waste any food. I'm having leftovers tonight after yoga, and I just bet after letting the flavor set for a few days, this tasty concoction will be even better!

Moussaka Soup
Ingredients:
5 potatoes, peeled and cut into chunks
6 cups water
2 t. salt
4 cloves garlic
1/2 cup plus 2 T. olive oil, divided
1 large onion, chopped
3 T. dried oregano
2 15 oz. cans chopped tomatoes
2/3 cup dry lentils
1 cinnamon stick
1 bay leaf
3 tomatoes, sliced
2 eggplants, sliced

5 zucchini, halved lengthwise

2 red bell peppers, de-seeded/sliced
2 yellow bell peppers, de-seeded/sliced
1 Serrano pepper, sliced
1 1/2 cups chicken or veggie broth
2 T. Curry powder
Salt, black pepper, red pepper flakes to taste

Garnish:
Dollop of plain Greek yogurt
Extra red pepper flakes

Instructions:
1.) Boil potatoes and garlic in salt water for 10 minutes until soft. Important note: don't throw the salt water away! You'll need 2 bowls for this process. Before you drain the potatoes, prepare one bowl to place all of the salt water you used to cook the potatoes in. After you drain the potatoes, set aside the potatoes in the other different bowl along with 2 cups of the salt water.
2.) Pre-heat oven to 425 degrees F. On a greased cookie sheet, add all bell pepper slices, eggplant slices and zucchini slices. Spray or rub veggies in 1/2 cup cooking oil. Sprinkle veggies with 2 T. curry powder. Roast for 25-30 minutes until browning begins. (flip over slices halfway through)
3.) While the veggies are roasting, heat 2 tablespoons of olive oil in a saucepan over medium heat. Add onion and oregano and saute for 5 minutes. Then add add canned chopped tomatoes, sliced fresh tomatoes, dry lentils, bay leaf, cinnamon stick and the remainder of the salt water you set aside earlier. Reduce heat, cover and let simmer for 45 minutes until lentils are tender. Remove bay leaf and cinnamon stick.
4.) When the roasted veggies and cooked veggies are ready, throw them (juices and all) into your food processor together along with the loan Serrano pepper (these powerful peppers can hold their own) and the chicken broth. Blend until smooth.
5.) Put blended soup back into a big pot and heat on low until warm.

Garnish with a dollop of Greek yogurt and a shake of red pepper flakes. Enjoy!

Sweet 'un' Spicy Southern Greens 'n' Beans

2009-11-18T21:35:00.000-08:00

Growing up in Texas, my palette was groomed for spice then coated in sugar. Pepperbellies and Sweettooth Faeries run rampant along the Great Southern Plains. You can trap them by leaving a plate of nachos or sopapillas out at night ;-)

Class last night was hard since it's my time of the month. Laying on my belly on some of the floor positions can be extremely uncomfortable and sometimes even painful. So, when I came home last night and asked Dave, "Where is the bacon?," he had a look of confusion on his face. The look of confusion was actually him thinking of a way to keep me from freaking when he told me we didn't have any bacon. WHA? NO BACON???!!!! ARGGGGHHH!!!! I was hoping we had at least 1-2 strips for a big batch of my favorite comfort food during my periods: Sweet 'un' Spicy Southern Greens 'n' Beans!!

Since we didn't have any bacon strips last night, luckily we had some delicious Finocchiona from Salumi I had picked up this week. It was a nice substitute, but I prefer the crunch of the bacon.

Finocchiona: flavored with cracked fennel, black pepper, and a touch of curry

See, the way I work it out, the greens provide some iron I am missing, the nuts have protein, the bacon provides a nice base flavor and oil for cooking and the maple syrup is the sweets! This recipe isn't as heavy as it sounds, and it is a fast recipe that works for me after class. It's my special recipe that I love to make on cold, rainy nights.

This was recipe was heavily inspired by one of my favorite foodies: Kath.

Ingredients:
2 strips of bacon (or Veggies can skip the meat)

1 bag of mixed Southern greens from Trader Joes (or 1 big bundle of chopped chard, kale, or collards)

1 cup of chicken or veggie broth

1 can of Cannellini beans, drained and rinsed

4 T. maple syrup

1 handful of pecans

a few squirts Sriracha

The Method:

Cut the bacon into 1" pieces and fry in a deep pot until browned. Add the greens (you may have to add a little at a time as it cooks down) to the pot of bacon.

Pour the cup of broth over the greens to help them cook down. Stir.

When the greens are cooked down, add the drained beans, maple syrup, Sriracha and pecans. Stir. Let simmer for 5 minutes. Serve with a few more pecans on top. This makes 4 servings so, you'll have enough for lunch or dinner tomorrow. Enjoy!

2009-11-18T10:28:00.000-08:00

Burmese Chicken Coconut Soup

*A recipe that works!

When Dave picked me up from yoga the other night, he smelled like curried coconut! Maybe my smell buds are heightened after yoga, too. Dave is officially the Monday night chef since he works from home that day. I gave him this recipe to make, and it was divine and totally satisfied me!

This soup was the perfect amount of spice-level and richness that fills me up, but isn't too heavy. The coconut milk base is really what gives you a wonderful feeling of wellness. Coconut water has been very popular in some hot yoga studios over the years, so why not have some more for dinner? Hope this recipe works as well with your tummies like it did mine!

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Before we get started, my goals for this blog are for recipes that meet one or both of the following criteria:

works well with my body
quick and easy

Mondays are cheater nights for me since I have someone at home to help with the cooking. If you have someone at home who is willing to cook, please have them make this for you! If you live alone, make this on the weekend for the following week's meal plan. I've learned that maintaining good eating habits is all about planning. I've started to prep 2-3 meals on Sundays before the week starts. That way, I'll only have to cook once, maybe twice, during the week nights.

*Any time a recipe goes well with my system after yoga, it is officially getting the tag "recipes that work." It's getting a big fat "dooser" if it doesn't work. Hopefully, that won't happen very much. I'll also either tag them "takes time" or "quick."

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Now, for some food!

Burmese Chicken-Coconut Soup

- makes 5 servings -

Adapted from From Curries to Kebabs: Recipes from the Indian Spice Trail by Madhur Jaffrey.

Ingredients

For the curry soup
1/2 medium onion, chopped
1 1/2 medium onions, finely sliced in half-rings
1-inch piece of fresh ginger, peeled and chopped
2 cloves garlic, chopped
1 pound chicken breasts, cut into 1/2 inch chunks
Salt and freshly ground pepper
2 tablespoons chickpea and/or fava flour
3 cups chicken broth
2 tablespoons vegetable oil
1/2 teaspoon cayenne pepper
2 teaspoons paprika
1/2 teaspoon turmeric
1 cup coconut milk

For the noodles

12 to 16 ounces lo-mein, rice, or pasta noodles (we used rice noodles)

For the garnishes
Lime or lemon wedges
4 scallions, cut into thin rounds
2 hard boiled eggs, cut crosswise into slices
roasted chili powder

Instructions

1. Place the chopped onion, ginger, garlic, and 4 tablespoons of water into a blender. Puree until smooth.

2. Spread the cut-up chicken out on a plate. Sprinkle lightly with salt and pepper and let sit.

3. Place the flour in a bowl. Slowly add 1 cup of the chicken broth to mix well.

4. Heat a skillet over medium-high heat and add the oil. When the oil is hot, toss in the chicken and stir-fry until lightly browned.

5. Add the sliced onions to the pan and cook slowly, allowing the onions to caramelize over the course of five to seven minutes. Towards the end of that time when the onions are beginning to brown, add the turmeric and paprika.

6. In a pot suited for soups, add the chicken along with the juices that will have settled, the sautéed onions, the onion and ginger puree, and the remaining 2 cups of chicken broth. Carefully add the chickpea flour and broth mixture, mixing quickly so that the flour won't clump.

7. Bring the pot to a boil, then reduce the heat to low and simmer gently, uncovered, for 15 minutes. Season to taste with more salt, if needed.

8. Add the coconut milk. Stir to mix and return to a simmer. Serve with noodles and garnishes as desired.

2009-11-18T09:00:00.000-08:00

Hello World! I am starting this blog because of my problem: what to eat when I come home at 8pm from hot yoga. It's a very specific problem, I understand. Doesn't apply to everyone, I understand. But, it may just help a feed a few lost hot yoga souls along the way.

First, introductions in which I am frank, informative and filled with **hope** that I don't scare off too many of you along the way-

1.) I hate diets. I don't think they work. I think listening to your body works, which is what hurdled me into this quest. When I come home from yoga at 8pm, I am either famished and will eat anything in site (not good) or feel so nauseous that I won't eat anything at all (also not good).

You may also ask - why not take yoga earlier in the day? I work 8am-5pm M-F. Yoga gear in tow, I ride the bus directly from work to 6pm yoga. I'm the girl who accidentally hits your shoulder with her yoga mat sticking out of her small bag while walking down the bus aisle. Sorry! Got any yoga bag recommendations, people?

2.) There is also no scale in my house; I don't weigh myself - I base my weight on how I feel and my ability to pursue the things I want to pursue in life. In my "Diet Bible", it's a case-by-case basis on weight loss. Can't run to catch the bus? Then, maybe, yes, one would need to start leaving your couch more often. Don't have enough endurance during sex, then yes, let's cut down on dem' fried taters. My mantra: I feel good, therefore, I look good. And, Dave (my bf), never complains.

3.) This may sound crazy - I don't sweat 1225 calories out of my body 3-4 times a week because I want to lose weight. I do it because it feels good to sweat and my body feels sooo good after yoga. I can rarely challenge myself in a regular aerobic exercise to break out in a sweat so well. I can't and don't run. Running hurts so not in a good way. It's hurts muh brainz. When I'm bent over in Ardha Chandrasana (back bend compression of spine), it hurts in a good way like am I going to have a heart attack or an orgasm here, folks?

4.) I am in love with rich, savory, whole foods that are good for your body and soul. I am prone to comfort foods, and ok, I admit it: Hello, my name is Lisa and I'm addicted to carbohydrates. Whew! That felt good to get out there. This carb habit, I've learned recently, makes me feel really bad after yoga. Duh, eh? Especially when I try to fall asleep an hour or 2 later. Egats! Even worse! This, er, lil' problem I have is definitely going to be monitored and considered on this journey.

(Side note: But, going along with my "listening to my body" mantra, I goddamn will eat some chocolate and grease a few days out of every month if it saves a few lives around me! I am a human being! Don't worry- my cheesecake cookies will be excluded from this blog.)

So come with me on a journey to discover what will ultimately help you feel good before, during and after a day of Hot Yoga.