Squash, Bean and Pepper Salad

Welcome to the weekend or pretty darn close to it.

I am feeling sort of bummed out today. I don’t have a particularly good reason, maybe it’s the cold, gray day or maybe it’s because today I officially retired my San Francisco jacket and bought a heavy Boston parka.

My new Boston winter coat

Whatever the reason, I wanted something bright and colorful for lunch. Something to remind me of sunshine and summer and San Francisco. I didn’t have the fixings for a margarita so this salad was the next best thing.

Squash, Bean and Pepper Salad (vegan, gluten-free)

1/2 kabocha squash, deseeded

1 bell pepper, diced

1 avocado, diced

1 green chili pepper, diced. I honestly can’t remember the name of the pepper I used and couldn’t find it online. I bought it at Whole Foods and it was very mild.

1 can pinto beans, drained

1/2 teaspoon garlic salt

1 teaspoon chili powder

1 teaspoon cumin

1 green onion

juice of one lime

salt to taste

————

Preheat oven to 375.

kabocha squash

Cut kabocha squash in half, deseed and place on an oiled cookie sheet. Kabocha squash can be eaten with the skin on so if you’re substituting butternut or another type of squash you should peel and chop it before baking. Bake for 25 minutes or until you can run a knife through it.

While squash is cooking, dice peppers and avocado and add to a serving bowl.

pepper

Place pinto beans in a pot over medium heat. Add garlic salt, chili powder and cumin. Warm beans on the stove then add to peppers and avocado.

pinto beans

Let squash cool then chop into bite size pieces and add to the bowl.

Chop green onion over the mixture and add lime juice and salt to taste.

Squash, Bean and Pepper Salad

The lime adds a wonderful brightness to the salad and works well with the slightly sweet kabocha and crunchy peppers.

This salad would also be perfect with a margarita…and some warmer weather.

I’m teaching a double header tomorrow. 9am at Crossfit Back Bay and 10:30 at All One Yoga, come see me.

Happy weekend all, enjoy!

Everyday Eats

Good Morning,

I’ve been putting this post together in my head for a few weeks now. Although I cook a fair amount and try my hand at new recipes often, there are days when I don’t want to make an elaborate meal or try a new recipe that may or may not turn out. So lately, I’ve been photographing the everyday meals that don’t merit their own post.

Maybe these will spark new ideas for you or maybe they will be a little like pictures of celebrities without make-up on. Not very pretty but fun to look at anyway.

Without further ado…everyday eats.

Pre-breakfast juice with broccoli stems, apple, celery, jalapeno, lemon and ginger.

Simple breakfast of peanut butter and jelly toast with apples and tea.

Brussel sprouts, red peppers, avocado, jalapeno salad with rice wine vinegar, lemon and salt. Served with leftover lentil loaf.

Burrito bowl with rice and beans that I ate at O’Hare when I came back from Chicago last month.

Spaghetti squash, soy chorizo from Trader Joes and steamed vegetables mixed together to make a pseudo spaghetti with meat sauce. The chorizo was also gluten-free, score.

Ultimate Nachos! When I was in college I was the queen of making late night snacks after my girlfriends and I got back from the bars. I can’t count the number of times I made these at 2 in the morning. They were so infamous they even got their own name. 🙂

These days we like to have them on Friday nights as an end of the week celebration. But we still couple with a glass or two of wine for old times sake.

I love these enchiladas from Trader Joes. They’ve been an easy lunch of mine for years. I usually pair with salad or steamed vegetables.

More sweet potatoes! This time baked and served with steamed broccoli, cauliflower and brussel sprouts. I’m 100% positive there was BBQ sauce to go with this. I wouldn’t have eaten it plain.

Okay, lots of steamed veggies but if you like these types of posts please let me know and I’ll try to make it a monthly thing.

Lastly, this showed up on Twitter a couple of days ago and I thought it was amazing.

 

Twitter feeds similar to Lisa Horvath…Visit California, I get it. Daily Cup of Yoga, duh. Jonah Hill?!? Say what? I might just start following him to figure it out. And if you want to follow me on twitter I’m @lmhorvath.

Enjoy your Thursday.

Lessons, Lentil Loaves and My Newest Article

Sorry for the radio silence yesterday. I was planning to post something but then one of my yoga teachers and mentors Debbie came into town and I couldn’t pass up the chance to hang out with her and get in a wonderful yoga class. Sometimes you just have to step away from the computer and go live life!

When I got home from “living”, haha, I sat down to think about dinner and my mind wandering to lentil loaves. Over Thanksgiving we were planning to make a lentil loaf for the vegetarians at the table but upon surveying all the veg friendly food Linda had made and running out of time we decided against it. That, of course, doesn’t mean I haven’t been thinking about it ever since. Luckily I already had all the fixings for it so I decided to make it last night.

Before I get into the recipe let me preface the lessons I learned last night:

#1: This is a time-consuming recipe. It doesn’t look like it should be and I was feeling rather dicombobulated last night, so it might just be me, but it took over an hour and a half start to finish. This might be because I was side tracked twice as I managed to spill a whole cup of oats and break a serving dish in the process. Both of which required a pause to sweep the floor. Visual proof of the chaos in my kitchen.

#2: We’ve now determined that Michael’s gluten intolerance also includes Gluten Free Oats. This is the second time I’ve made something with GF oats and both times he’s gotten sick. They are certified GF and I’ve tried two different brands now that doesn’t matter. So last night I made a lentil loaf and poisoned my boyfriend!

#3: Despite all of this, it’s absolutely delicious and worth the effort. Next time I’ll just sub out the oats.

Lentil Loaf (vegan, gluten-free)

Adapted from OhSheGlows

For the loaf:

1 cup lentils

3.5 cups water

1/4 teaspoon salt

3/4 cup cashews, roasted and chopped into small pieces

1/4 cup sunflower seeds

1/2 cup almond meal

3 tablespoons ground flaxseed meal and 1/2 cup water

1 tablespoon olive oil

1/2 onion

3 stalks celery, diced

1 carrot, shredded

2 tablespoons minced garlic

3/4 cup gluten-free brown rice bread crumbs (sub any breadcrumbs you’d like)

1/2 tablespoon oregano

salt to taste

1 teaspoon red chili flakes

1/4 cup BBQ sauce

————

Preheat oven to 350.

Wash and rinse lentils. Place in a pot and cover with water. Add salt and bring to a boil. Reduce heat to a simmer and cook for 25 minutes or until lentils are soft. The original recipe mentioned over cooking the lentils a little so they hold together better which worked well for me.

Place flaxseed meal in a bowl with water and set aside to gel. For those of you that aren’t familar with flaxseed it’s a great egg replacement. Add water and it gels up. Here’s the brand I used and what it looks like after 10 minutes in the water.

As lentils are cooking, Chop nuts into small pieces. Dump into a big bowl along with the sunflower seeds.

While lentils are doing their thing, chop onion and celery. Shred carrot.

Heat olive oil and saute veggies until soft. Add garlic for the last minute or two so it doesn’t burn.

When veggies are done, add to the bowl with the nuts and seeds. Also add almond meal, breadcrumbs, flaxseed meal, oregano and red chili flakes.

Once lentils are done, mash a little with a fork and add to the mixture. Mix everything together and salt to taste.

Grease a loaf pan and then cover in wax paper. Originally I used wax paper but you can skip and just grease your pan if you prefer.

Press mixture into a loaf pan. Brush BBQ sauce onto the lentil loaf.

Bake for 50 minutes or until brown and crispy on the sides.

Even writing this all out makes it seem cumbersome but the end product is almost stuffing-like and full of flavor. It’s hearty enough for non-meat eaters as well. I served with a kale, pomegranate salad with miso dressing.

Lastly, on the topic of loss. My latest article on Yoga, Loss and the Holiday Spirit is now up on MindBodyGreen.

Enjoy!

Garden of the Gods

Happy Cyber Monday. Hope you’re online shopping instead of working this fine morning. 🙂

I purchased my first gift about 20 minutes ago. The holiday season has officially begun. But before we get all Christmas-y let’s finish up Thanksgiving.

After stuffing ourselves with delicious food on Thursday, Michael and I got up super early on Friday for another run around Colorado Springs. We ended up at Starbucks where we met Michael’s brothers Andy and David. We then leisurely strolled home with Andy while he told us the history of Colorado Springs.

After our walk we got ready to meet Michael’s dad and his wife for lunch at the Tavern in the Broadmoor Hotel. The Broadmoor is a beautiful old hotel with stunning views of the mountains. We took a little stroll afterward for some pictures.

The rest of Friday was a blur but we did take a lovely long nap in the afternoon. Love holiday weekends.

On Saturday morning we got up and went to the Garden of the Gods which is a collection of huge sandstone rock formations. I’ve been to Colorado Springs a few times now but had never made it there before. It was unbelievably pretty and only about 15 minutes from Jim and Linda’s place.

We got there on the earlier side to avoid the crowds but the sun was already shining and hot!

Hello hotness!

This formation is called Kissing Camels because of the two rocks at the top.

Beautiful view looking north over the garden.

An awkward self portrait. Love the camera shadow.

Posing.

View from the top of the garden looking toward Colorado Springs. It was so peaceful and there were a bunch of hiking trails around the formations. I wish we could have spent all day hiking and exploring.

After Garden of the Gods we went into the little town of Manitou. We walked around for a bit and stumbled on the penny arcade, where we proceeded to play 6 rounds of Skeeball. So much fun, especially since I won every single game! My years of practice at Chuck E. Cheese’s finally paid off.

Soon it was time to head back to the airport.

We had such a wonderful time in Colorado. Thank you to all of Michael’s family for such a fun holiday. We’ll be back soon.

 

A Colorado Thanksgiving

This was my first official Thanksgiving away from California. It was a little sad not to be going home but Michael’s family welcomed me with open arms and lots of love.

We got in on Wednesday and were greeted by bright blue Colorado skies and 70 degree weather (why do we live in Boston again?)

We made the drive from Denver to Colorado Springs and spent the day visiting with Michael’s family.

Michael’s brother David and the family dog Charlie with their matching hair dos!

Michael’s cousin JP’s daughter Liv (pretty much the world’s cutest little girl)

Thanksgiving morning we were up early, thank you time difference, so we decided to run a Turkey Trot put on by the Briargate YMCA. It was such a fun morning. Everyone had great energy and the YMCA did an amazing job with the race. It was really well-organized and all the volunteers were so friendly and helpful.

The race went really well considering we were 6500 feet above sea level. Our race results are below. There were 2800 people in the race so we were really happy with where we both placed!

Sweaty, tired post race pic.

After the race we headed back to the house where we played and watched some football.

Charlie found a nice comfortable spot between Jim and me on the couch.

There was also lots of food prep and socializing going on.

Michael and Jim making mashed potatoes.

Liv and Candy discussing something very serious.

The ladies before dinner. (I tried to fix the red-eye but for some reason iphoto wasn’t having it.)

Unfortunately, I didn’t manage to get even one picture of Linda working in the kitchen, fail!

Soon enough, dinner was ready.

Beautiful table.

Even more beautiful table.

Vegetarian Thanksgiving plate.

Winning sweet potato dish…Roasted Sweet Potatoes with Lime Dressing.

David after “housing” his dinner.

Michael giving someone the stink eye.

Unfortunately I didn’t do a great job with documenting the day, sorry to Andy, Henley, JP and Linda for not having better pictures of you all.

This post is getting rather long so I’ll recap Friday and Saturday tomorrow. I hope you had a lovely Thanksgiving and long weekend. Off to run, watch some football and teach. 5:30 at CrossFit Back Bay, come join me!

Thanksgiving Sweet Potato Challenge: Recipe #3

I’ve officially reached my sweet potato max and we haven’t even hit Thanksgiving. Luckily I’ll be taking a break today from all things orange and sweet as we head west.

But, first, here is the last recipe from the Thanksgiving Sweet Potato Challenge.

I actually made this recipe Monday when I made the lime potatoes but I thought they seemed to similar to each other. So yesterday I went to the store for more sweet potatoes to attempt a fourth recipe last night. It ended up being sort of a dud and now I’m reverting to Monday’s recipe which was definitely tasty.

As the apple cider vinegar reduces it’s very pungent, you’ve been warned!

Inspired by Oh My Veggies

2 large sweet potatoes

1 tablespoon olive oil

1/2 teaspoon salt

1/4 cup water

1/4 cup apple cider vinegar

2 tablespoons brown sugar

————–
Preheat oven to 350.

Peel and chop potatoes into 1/2″ pieces.

Toss potatoes in olive oil and salt.

Roast for 25 minutes or until golden brown. Flip half way through.

While potatoes are roasting add water, apple cider and brown sugar to a small pot. Stir to dissolve sugar. Bring to a boil then reduce to simmer for 6-7 minutes. Glaze will reduce to a few tablespoons.

Put potatoes in a bowl and top with glaze.

The glaze has a slight tang and acidity that works much like the lime in the first recipe. I actually ate both together for lunch Monday and was very pleased. This, of course, was before my sweet potato overload.

I’m typing this from my phone on the plane so I apologize for any spelling or photo errors.

Lastly, I’m so grateful to all family and friends on this Thanksgiving eve who share this little space of the Internet with me. Thank you for your support and love!

Safe travels to all.

Enjoy!

Thanksgiving Sweet Potato Challenge: Recipe #2

If you missed why I’m making three days of sweet potato dishes check it out here.

As for everyone else, let’s get right into recipe two.

I’ll admit, yesterday’s recipe wasn’t a huge departure from how I usually make sweet potatoes as Michael kindly pointed out last night. He was looking for a more traditional sweet potato recipe that was, well, more sweet. So today I’m branching out of my roasting comfort zone and trying a sweet potato casserole.

The recipe comes from one of my favorite vegan blogs Oh She Glows. Us vegetarians are already planning to make Angela’s lentil loaf, in place of turkey, for Thursday’s meal so I figured it would be perfect to pair with her sweet potato casserole. Both those recipes can be found in her holiday wrap post here.

I cut the recipe in half since we’re leaving tomorrow morning and I still have the third recipe to make later today. I also used gluten-free flour instead of white to make it gf and substituted nutmeg for allspice since I didn’t have any.

Sweet Potato Casserole (gluten-free, vegan)

Filling:

2 large sweet potatoes

1 tablespoon earth balance (or butter if you prefer)

1/2 teaspoon vanilla extract

3 tablespoons maple syrup

1/4 teaspoon fine grain salt

1/2 teaspoon allspice

1/2 teaspoon cinnamon

Topping:

1/8 cup Earth Balance

1/4 cup brown sugar

2 tablespoons + 2 teaspoons gluten-free flour

————

Preheat oven to 350. Grease a casserole dish.

Peel and cut your sweet potatoes into big even chunks.

Boil potatoes for 10 minutes or until soft.

In the meantime, mix topping ingredients together in a bowl until well combined.

Once potatoes are soft, drain and add earth balance, vanilla, maple syrup, salt, nutmeg and cinnamon.

Mash until smooth then place potatoes into casserole dish.

Add topping to the potatoes.

Bake for 40 minutes.

As someone who is usually not a fan of sweet sweet potato dishes, this recipe may change my mind. The potatoes had a slight sweetness but not too much. I’d just change one thing if I cook this again on Thanksgiving and make extra topping. The crunchy sweetness is great with the creamy potatoes.

2 for 2.

Enjoy!

 

Thanksgiving Sweet Potato Challenge

My sister and her boyfriend Will came to Boston this weekend. We had a wonderful time, ate a ton of food, explored the city and even went on a Duck Tour, I know, so touristy! Will is a great photographer (who also took my yoga photos) and captured a ton of beautiful pictures of the weekend. Here’s one of my favorites of Michael and me by the river.

I’ll share the rest sometime soon. But I owe you a recipe.

The below recipe is part of my self-proclaimed Thanksgiving sweet potato challenge.

On Wednesday, we’re headed to Colorado Springs for Thanksgiving. Michael’s family is there and we’ll be celebrating the holiday with them. There will be three vegetarians, lots of omnivores, plus a lone gluten avoider. Michael’s mom, Linda, has her hands full. Yesterday she called to ask if I would make the sweet potatoes. Considering they are probably one of my favorite foods on the planet, I was happy to oblige.

Only one problem, the request was preferably for a sweet version. I don’t have a go-to sweet sweet potato recipe, so I’ve been scouring the internet since our conversation. Luckily it seems everyone and their mother has a must try recipe this time of year so I decided to try three recipes that sound good to me, pick the best then recreate that one for Thursday’s meal. Definitely needed to try them out beforehand, I don’t want to show up with a recipe flop on a day as big as Thanksgiving!

Below is the first of three recipes.

These sweet potatoes are paired with lime and a little sugar. I was skeptical of lime with potatoes but the flavors balance each other out really well and the lime adds a brightness that is sometimes missing from traditional Thanksgiving recipes.

The sauce is so tasty I will definitely be using it on salads in the near future. The recipe came from Epicurious, here’s the link.

Roasted Sweet Potatoes with Lime Dressing

3 large sweet potatoes

1 tablespoon olive oil

Salt

1/4 cup water

juice of half a lime

2 tablespoons sugar

1 tablespoon lime zest

————

Preheat oven to 425.

Peel and cut sweet potatoes into 1/2″ pieces.

Place on a cookie sheet. Mix with olive oil and salt.

Roast for 20 minutes turning once half way through, until golden brown.

While sweet potatoes are roasting, add water, lime juice and sugar to a saucepan. Bring to a boil, stir, then reduce to a simmer for 5 minutes. The sauce will reduce to a few tablespoons over the course of 5 minutes but the flavor will be super concentrated so you won’t need much.

Using a grater, zest one lime.

Once the sweet potatoes are done, place in a serving bowl and toss with lime dressing, top with lime zest.

The original recipe calls for chives which I would have used but didn’t have any. I think they would be a really nice addition.

One note: I wouldn’t recommend dressing the potatoes too far in advance. I dressed them, shot the pictures, wrote some emails and then ate and they ended up being a bit of soggy. Ideally I’d serve the dressing on the side with the zest so everyone can add right before eating.

1 for 1. It may ended up being harder than I thought to pick just one recipe.

Have a great rest of your Monday.

Enjoy!

Happy Up Dog Weekend

I realize that I didn’t post a single recipe this week. Sorry about that. I promise to post a few before the holiday. I created a spicy wasabi dressing today that I can’t wait to share and a sweet potato hash brown that my sister and I made while I was in New York. Both coming to you next week.

Today, Eli just wanted to wish you a very happy weekend and had a few words of advice.

Get outside.

Enjoy a big tree branch (or your equivalent).

No, really enjoy it. Like you mean it!

Most importantly, just be an up dog.

But if you’re going to be a down dog at least come do it with me!

Three chances to take a class with me this weekend.

Tomorrow 9am at Sangha Yoga and 10:30am at All One Yoga.

Then on Sunday at 5:30pm back at Sangha.

Pardon the shameless plug, but then again, it is my blog 🙂

Have a lovely weekend everyone.

Happy Birthday Weekend

Now that the flurry of activity surrounding the Jacques has subsided let me go back to last weekend. My favorite guy had a birthday on Saturday. We woke up to unseasonably warm weather that morning. I had to teach but we still managed to sneak in an early morning walk for coffee with the pups beforehand.

Once back from class we went to brunch at Mike’s Diner in the South End. Not very veg friendly, unless you want pancakes, but I wasn’t in the mood. I ended up getting a ACLT or avocado, cream cheese, lettuce, tomato sandwich and some potatoes. Nothing too excited about it but did the job.

Michael had the turkey hash and looked very happy and handsome.

After brunch the birthday boy wanted to go to a movie. So we hopped on scoot and headed back to Fenway to see Argo.

Huge popcorn and soda for Michael, Raisinettes for me.

The movie was very, very good and incredibly suspenseful. I nervously chewed my nails through the entire second half. After Argo and The Town, I’m starting to really like Ben Affleck again.

After the movie we came home to get ready for dinner. I made reservations at Hamersley Bistro in the South End. Definitely an older crowd, but it had its own vegetarian section and lots of gluten-free options.

We started with some wine and red onion soup. The soup tasted just like French Onion soup but without the beef stock and bread. It was really yummy, I’m going to attempt a recreation at some point.

For our entrees, Michael had the roast chicken with fingerling potatoes. He said the chicken was tasty. The potatoes were so-so.

I had the falafel plate. The falafel was okay but the real stars were the roasted apples and plantains. Such a weird thing to find on a falafel dish but the flavors went perfectly together.

We came home for dessert. I made a gluten-free lemon cake with caramel ice cream. We were too full to taste it that night but I insisted he blow out a candle for good luck anyway. We actually still haven’t tried the cake so hopefully it still tastes good when we try it tonight.

We then promptly all fell asleep on the couch. Party animals.

Happy Birthday Michael!