Yoga+Music {notquite365} Hey Eugene! by Pink Martini – Recipe Edition!

It’s Wednesday and that means the Recipe Edition!

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Spring is here! Spring is here!

The best way to tell spring has arrived (besides the start of high stakes testing) is strawberries have started to show up at the farmer’s market.

Here’s how I have enjoyed them recently.

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Do you have any recipes or favorite {dairy free} foods to share?

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Today’s yoga brought to you by the home practice.

Wondering about Yoga+Music {notquite365}?

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Today’s music is –


Click the album cover for more info on the band and details how to buy this record. {hint, hint}

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Yoga Teaching Update:

NEW CLASS ANNOUNCEMENT!

First Sundays of each month – 90 minute – fully restorative class.

Please check my teaching schedule for more details.

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Occasionally I’ll still rotate into the FREE Fridays at 4:30 with the new It’s All Yoga teachers schedule

(21st and X in Sacramento) – you’ve got to sign up onlinewww.itsallyoga.com.

These classes are for every body – level 1/2. Bring your friends!

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{Don’t forget to CLICK the links!}

If you found this post useful, please share it on Facebook or Twitter. Thanks!


Yoga+Music {notquite365} Destroyer of the Void by Blitzen Trapper – Recipe Edition!

It’s Wednesday and that means the Recipe Edition!

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The quest for yummy dairy alternatives continues. I thought I’d share my favorites so far.

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Finally, a yogurt I can eat. Texture is pretty close and the taste is great. I’m looking forward to trying other flavors.

Oh.My.Goodness. I totally thought my ice cream eating days were over. Not so, friends. Not so.

CHEESE!

Ok, really it is cheese-ish. The cheddar is like American cheese slices when it is melted.

MELTED! Whoo-hoo. I have been missing melted cheesy foods.

The thing I miss most about dairy is the creamy texture. Who knew? So I’ve done a crazy amount of texture/taste testing the last few months. So far, this is the creamiest alternative milk I’ve found. Plus, it’s delicious.

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Do you have any recipes or favorite {dairy free} foods to share?

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Today’s yoga brought to you by the home practice.

Wondering about Yoga+Music {notquite365}?

+++++

Today’s music is –


Click the album cover for more info on the band and details how to buy this record. {hint, hint}

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Yoga Teaching Update:

NEW CLASS ANNOUNCEMENT!

First Sundays of each month – 90 minute – fully restorative class.

Please check my teaching schedule for more details.

+++++

Occasionally I’ll still rotate into the FREE Fridays at 4:30 with the new It’s All Yoga teachers schedule

(21st and X in Sacramento) – you’ve got to sign up onlinewww.itsallyoga.com.

These classes are for every body – level 1/2. Bring your friends!

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{Don’t forget to CLICK the links!}

If you found this post useful, please share it on Facebook or Twitter. Thanks!


Yoga+Music {notquite365} The Songs of Leonard Cohen – The Recipe Edition!

It’s Wednesday and that means the Recipe Edition!

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Stop the presses.

This recipe was so delicious, we raced home for the leftovers.

I was sad when it was gone.

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Chickpea and Zucchini Saute with Couscous

adapted from Supermarket Vegan: 225 Meat-Free, Egg-Free, Dairy-Free Recipes for Real People in the Real World

Ingredients

2 TBS + 1 tsp olive oil

3/4 tsp salt

1 cup couscous {I used Israeli couscous from Trader Joe’s and followed their directions. Browning is key!}

2 cloves garlic, finely chopped

1 cup onion chopped

1 15 oz can chickpeas, rinsed and drained

2 small zucchini, halved lengthwise and thinly sliced crosswise

1/2 tsp dried oregano

black pepper to taste

1 cup cherry tomatoes, halved

1/4 cup chopped basil, mint or parsley

Directions

1. Make the couscous according to the package directions.

2. Heat 2 TBS olive oil in deep skillet with a lid, add onion and cook over medium heat until softened (about 3 minutes).

3. Add garlic, stir constantly about 1 minute.

4. Add chickpeas, zucchini, 1/4 cup water (or broth), oregano, and pepper. Cook, stirring, about 2 minutes until zucchini is softened.

5. Cover, reduce to medium-low heat, stirring occasionally until zucchini is tender.

6. Remove from heat, add tomatoes, herbs and couscous.

7. Serve immediately.

couscous-with-zucchini-chickpeas-and-tomatos

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Do you have any recipes or favorite {dairy free} foods to share?

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Today’s yoga brought to you by the home practice.

Wondering about Yoga+Music {notquite365}?

+++++

Today’s music is


Click the album cover for more info on the band and details how to buy this record. {hint, hint}

++++++

Yoga Teaching Update:

NEW CLASS ANNOUNCEMENT!

First Sundays of each month – 90 minute – fully restorative class.

Please check my teaching schedule for more details.

+++++

Occasionally I’ll still rotate into the FREE Fridays at 4:30 with the new It’s All Yoga teachers schedule

(21st and X in Sacramento) – you’ve got to sign up onlinewww.itsallyoga.com.

These classes are for every body – level 1/2. Bring your friends!

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{Don’t forget to CLICK the links!}

If you found this post useful, please share it on Facebook or Twitter. Thanks!


Yoga+Music {notquite365} Roadhouse Sun by Ryan Bingham and the Dead Horses – Recipe Edition!

It’s Wednesday and that means the Recipe Edition!

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Hola, friends!

Sorry for the pause on the recipe front, but learning how to feed myself all over again is challenging. Delicious, yet all new and with that, time-consuming.

The good news is I got a super easy vegan cookbook for my birthday and will be cooking out of it until I’ve tried them all. It’s so nice to read recipes and know there will probably not be anything I’m allergic to in them.

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Chilled Peanut Noodles

adapted from Supermarket Vegan: 225 Meat-Free, Egg-Free, Dairy-Free Recipes for Real People in the Real World

Ingredients

1 TBS toasted dark sesame oil

1 TBS creamy peanut butter

1 TBS sesame tahini {I subbed 1 TBS sesame seeds + another TBS of peanut butter}

1 TBS plain rice vinegar

1 TBS pure maple syrup

2 tsp low -sodium soy-sauce

1 tsp water

1 to 2 large cloves garlic, finely chopped

1/2 tsp ground ginger

salt and pepper to taste

3 scallions, white and green parts, thinly sliced

10 oz rice noodles cooked accounting to package directions, rinsed under cold running water, drained well.

diced cucumber, diced red pepper

Directions

1. Put all the ingredients {minus onion, vegetables and noodles} in the food processor and blend until smooth. You may need to add a little water, I did.

2. Add diced vegetables and green onion to sauce.

3. Let stand a few minutes to allow the flavors to blend.

4. Add noodles and toss well to coat.

5. Serve at room temperature, or cover and refrigerate a minimum of 2 hours or up to 1 day and serve chilled.

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Do you have any recipes or favorite {dairy free} foods to share?

+++++

Today’s yoga brought to you by the home practice.

Wondering about Yoga+Music {notquite365}?

+++++

Today’s music is


Click the album cover for more info on the band and details how to buy this record. {hint, hint}

++++++

Yoga Teaching Update:

NEW CLASS ANNOUNCEMENT!

First Sundays of each month – 90 minute – fully restorative class.

Please check my teaching schedule for more details.

+++++

Occasionally I’ll still rotate into the FREE Fridays at 4:30 with the new It’s All Yoga teachers schedule

(21st and X in Sacramento) – you’ve got to sign up onlinewww.itsallyoga.com.

These classes are for every body – level 1/2. Bring your friends!

+++++

{Don’t forget to CLICK the links!}

If you found this post useful, please share it on Facebook or Twitter. Thanks!


Yoga+Music {notquite365} Hitchhike to Rhome by Old 97’s – Recipe Edition!

It’s Tuesday Wednesday and that means the Recipe Edition!

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Since our last go round with the Recipe Edition, I’ve been poked 32 times with potential allergens and *surprise*I’m highly allergic to 29! Granted most of these are what allergists refer to as “inhalant” – things in the air – which means I have really, really bad hay fever.

After much arm twisting and doctor doubts, also I was able to get tested for two specific foods – wheat and milk.

One of my new allergies is…. wait for it…. my beloved dairy.

So now I’m reading books with awesome titles like The Complete Idiot’s Guide To Dairy-Free Eating and The Everyday Dairy-Free Cookbook.

Today’s recipe is one I’ve been starting my day with.

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Almond Honey Tea

adapted from The Complete Idiot’s Guide to Dairy-Free Eating

Ingredients

1/2 cup filtered water

1/2 almond milk {my favorite is Pacific Natural Foods}

1 TBS local, organic honey

1 black tea of your choice {totally loving earl grey and english breakfast these days}

Directions

1. water and almond milk into a small saucepan

2. high heat until almost boiling, remove from heat

3. add tea bag and steep 3-4 minutes

4. pour into mug, stir in honey

5. stop wishing alternative milks had the same texture as cow’s milk

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What about you? What would you do if you just found out your favorite food is making you sick?

Do you have any recipes or favorite {dairy free} foods to share?

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Today’s yoga brought to you by the home practice.

Wondering about Yoga+Music {notquite365}?

+++++

Today’s music is


Click the album cover for more info on the band and details how to buy this record. {hint, hint}

BONUS VIDEO!

If you like what you see – be sure to catch them at Harlow’s in Sacramento on Saturday (!), June 4th.

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Yoga Teaching Update:

NEW CLASS ANNOUNCEMENT!

First Sundays of each month – 90 minute – fully restorative class.

Please check my teaching schedule for more details.

+++++

Occasionally I’ll still rotate into the FREE Fridays at 4:30 with the new It’s All Yoga teachers schedule

(21st and X in Sacramento) – you’ve got to sign up onlinewww.itsallyoga.com.

These classes are for every body – level 1/2. Bring your friends!

+++++

{Don’t forget to CLICK the links!}

If you found this post useful, please share it on Facebook or Twitter. Thanks!


Spring Changes

Spring means that change is in the air, friends and with that there are some changes coming to TGBTS.

Monday is the new Sunday. The link love/best of the blogs I read feature In Case You Missed It Edition is moving to Mondays. It will still give you a weekly wrap up of articles and posts related to health, happiness, food, teaching, yoga and fashion.

Wednesday is the new Tuesday because Yoga+Music {notquite 365} is hitting your reader and in-boxes Wednesdays starting this week. Recipes are going to continue to be fast and healthy, however now they will have a new dairy-free slant. I’m still trying to figure this whole dairy-free living out, so I’ll be sharing what I’m learning.

Album recommendations (or at least what I’ve been listening to lately) will still be featured in this weekly post.

Yoga class updates can be found on Wednesdays and on the Yoga Class Schedule page.

If change isn’t your thing, not to worry friends! Fridays will still feature Song of the Day and the weekly show and tell Saturday Senses will still be posted Saturday mornings.

Thank you for your continued support! Be sure to click on the email subscription button in the top right corner so all the posts will be delivered to your inbox.

If you are on Facebook, you can “like” Teacher Goes Back to School and you’ll be privy to some FB exclusive content.

If you are on Twitter, stop by and say hi!

Yoga+Music {notquite365} – Springtime Can Kill You by Jolie Holland – Recipe Edition!

It’s Tuesday and that means the Recipe Edition!

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Even though the no sugar, dairy, soy, gluten, vinegars, and stimulants restriction has come to a close, I’m still interested in keeping a lot of the habits I picked up during the month.

Home-cooking a majority of meals from scratch, buying lots of vegetables at the farmer’s market (and actually eating them!) and trying new recipes using ingredients in ways I hadn’t ever thought to use together.

Today’s recipe fits into each of those categories.

It was easy, healthy and delicious.

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Butternut Squash Pesto Gratin
Adapted from Giada’s Family Dinners

Serves: 6

Ingredients:

2 TBS unsalted butter, cut into 1/2 inch pieces, plus more for baking dish

1 (3 pound) butternut squash, peeled, seeded, and cut into 1-inch pieces

salt and pepper

1/4 cup basil pesto

1/2 cup freshly grated parmesan cheese

Preparation:

1. Preheat the oven to 400 degrees

2. Lightly butter 8 inch baking dish

3. Cut butternut squash in half, brush with olive oil, salt and pepper – roast on baking sheet, face up until soft.

4. Cool and cut squash into 1-inch pieces

5. Transfer the squash to food processor and blend until smooth and creamy.

6. Spoon half the squash evenly into the prepared baking dish.

7. Dollop half the pesto all over the squash and sprinkle with half the cheese.

8. Repeat layering.

9. Dot with butter and bake until the gratin is heated through and golden brown around the edges, about 40 minutes.

10. Serve

I served it with chicken and grilled zucchini.

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What about you?

Do you have any secret no-gluten foods you love? Vegetarian recipes you can’t get enough of?

Do you have any recipes to share?

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Today’s yoga brought to you by the sleepy home practice. Parent teacher conferences will keep me out of the studio today.

Wondering about Yoga+Music {notquite365}?

+++++

Today’s music is


Click the album cover for more info on the band and details how to buy this record. {hint, hint}

++++++

Yoga Teaching Update:

NEW CLASS ANNOUNCEMENT!

Starting in March – first Sundays of each month – 90 minute – fully restorative class.

Please check my teaching schedule for more details.

+++++

Occasionally I’ll still rotate into the FREE Fridays at 4:30 with the new It’s All Yoga teachers schedule

(21st and X in Sacramento) – you’ve got to sign up onlinewww.itsallyoga.com.

These classes are for every body – level 1/2. Bring your friends!

+++++

{Don’t forget to CLICK the links!}

If you found this post useful, please share it on Facebook or Twitter. Thanks!