Vegan Dark Chocolate Truffles If you were fortunate enough to be in our Tuesday, Nov. 17h meditation class with Kristin Fritz, you experienced these delectable little gems of goodness. As we focused this month on Asteya, Kristin shared a practice of "non-stealing" as we concentrated on staying present. It was the perfect way to prepare for the holidays, and we got to enjoy these delicious truffles at the end! Meditation and chocolate - yes, please!

This time of year, I am looking for ways to use my overgrown mint! Even I can’t drink enough Mint Juleps to use it all before it gets too cold. I was so happy when Twist Yoga teacher, Katrina, shared this delicious salad with mint dressing! It’s perfect for me: easy, fresh, tasty, and I can make ahead and keep it in the fridge for the week.

Last week, I was planning a little birthday cocktail party for my fabulous sister-in-law, Suzi, and came across this recipe for “Skinny Coconut Margaritas“.  I love a spin on the traditional ‘rita and was intrigued by the relative healthfulness of this yogi-esque concoction. It’s easy, refreshing, and I already had all the ingredients. BAM!

Like Pho, baked potatoes, and oatmeal, lettuce wraps (to me) are all about the toppings: less oily meat, and more fresh herbs, veggie sticks, and nuts.

We all imagine the idea of an Italian Nonna standing in front of a giant stockpot stirring intensely as she tends to her homemade sauce hour after hour on a Sunday.

But, that certainly doesn’t FIT our busy schedules these days, does it? I’ve discovered an equally satisfying way to make batches of sauce AND still have time for a glass or two of vino.

LOVED this recipe from Monica Metz‘s 28 Day I Love Food Spring Detox

It made a TON of sauce and noodles. I prepped all the veggies, and then ran some errands, and it went fairly quickly after that. The sauce would freeze really well if you are just cooking for one. Or, the recipe also halves easily. It even makes a yummy soup if you add more broth or water.

I’m always on the hunt for new, easy, tasty Meatless Monday recipes. In preparation for our I Love Food Spring Detox that starts this weekend, I gave this one a try. It fit the bill. 

You can top with some croutons or cheese to entice the kiddos, but for me – it’s perfect on it’s own. Enjoy!

I am the queen of trying to figure out new and interesting ways to gussy up the ol’ egg at breakfast time. I’ve added just about everything to “the perfect protein” but I am still on the hunt.

This weekend, I paired two of my current faves: Avocado Egg Bakes and “Life Changing Bread”. It’s been two days and my life hasn’t “changed” yet, but I have found another 5 ways to enjoy this yummy bread(like) recipe.

We’re so excited to collaborate with Portland nutritionist Monica Spoelstra Metz on her upcoming I Love Food Spring Detox. To help give you an idea of what the program looks like, we’re happy to share Monica’s recipe for her Easy Green Smoothie.

Often times, mine wanders to what I am going to eat after practice. Or, what I am going to eat at lunch? Or, what I am going to buy to eat at the grocery store? Or, what I would eat if I could eat anything in the entire world? You get the drift.

Last Sunday, I hosted a little birthday dinner for my beautiful Momma. Of course, in typical crazy-life style, the day was packed with commitments and I didn’t have a huge block of time to cook. Momma loves lentil soup, so I decided to try one of our “Healthy Recipes with a TWIST” pins on Pinterest — Creamy Red Lentil and Kale Soup.

Sometimes I get a wild hair and actually try to cook something I pin on Pinterest. This weekend, said wild hair cropped up, and I whipped up a batch of probiotic-filled Sauerkraut. And it’s not even Octoberfest.

On Mondays, in keeping with #meatlessmonday, I often turn to the tried and true baked potato bar. It’s sweet taters or yams for Mark and I, and good ol’ fashion starchy russets for the kiddos. It’s easy, fairly nutritious, gluten free, and makes everyone happy.