Rainbow Chopped Salad (V)(GF)

rainbow1Rainbow Chopped Salad (V)(GF)
the salad ingredients:
large head of romaine
15 oz. can black beans, rinsed and drained
1 large orange bell pepper, seeded and chopped
1 pint cherry tomatoes, chopped
1/2 english cucumber, chopped
2 cups corn
1/2 red onion, chopped
rainbow2
Cilantro-Avocado Dressing (V)(GF)
the dressing ingredients:
1 cup loosely packed cilantro, stems removed and roughly chopped
1 avocado, smashed
2 Tbsp. fresh lime juice (about 1/2 lime), more to taste
1 to 2 garlic cloves
1/4 cup avocado oil (or olive oil)
1 1/2 tsp. white wine vinegar1 tsp. agave nectar
1/8 tsp. salt

the method:

  1. Make the dressing: puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary.
  2. Finely chop romaine, bell pepper, tomatoes and onion.
  3. Place all ingredients in a large bowl and stir to combine.
  4. Toss with desired dressing and serve.

 

My February Yoga Playlist

erynandme

This gem was taken during my prenatal/postnatal yoga training. Who is that other chick? That’s Eryn and she is badass.

On a different note, it is a goal of mine to post at least one yoga playlist a month this year. I don’t know about you, but music is a huge part of my practice. I have noticed myself taking notes in the car, in the shower, while cooking or wherever I am listening to Spotify – and compiling lists of songs that make me want to be a dance during my practice. I will even admit to stealing some songs that I heard on other yoga playlists (so thanks in advance, Kandi). :)

There is something about getting in the groove that makes you feel a little bit more invincible in your practice than you usually do. I may even get up enough courage to do a handstand without a spotter at some point – but not quite yet. Someday!

So here it is, your February Yoga Playlist that will hopefully inspire you to take your practice to the next level:

Edamame Pesto (V) (GF)

edamame pestoProtein packed pesto with a punch? Yes, please! I am absolutely obsessed with pesto and I have a penchant for downing edamame more than  the average folk.

This type of pesto is a little thicker than traditional pesto and is perfect as a sauce, dip or sandwich spread. I am sure there are more uses for it – get creative! Here is the recipe:

the ingredients:

  • 14 oz package of frozen shelled edamame, thawed
  • 1 cup basil leaves, packed (more to taste)
  • 2 T fresh lemon juice
  • 1 clove garlic
  • 1/4 cup water
  • 2 T nutritional yeast (optional, but recommended for that cheesy flavor)
  • 1 t – 1 T extra virgin olive oil
  • 1/2 t salt
  • oregano, cilantro or any other spices you desire :)

the method:

Put the liquid in the food processor first and then add the other ingredients, blending until smooth. Serve over pasta, pizza, or any other dish you want!