In Case You Missed It Edition – Volume 12


Each week I’ll give you links to posts that made me laugh, cry, think or at least raise an eyebrow. Please click the links and check out the posts. You may find something that rocks your world too.

Leave me some feedback in the form of comments below on what you liked, what you hated and what you’d like to see more of. I’m here to help you find the best of what is online.


My Best Of…

Turn off Twitter? Don’t clean the house? Hmmmm….. Anne Lamott’s essay about How To Find Time.

Last week, scarf tying. This week a do it yourself infinity scarf –  via Itty Bitty Impact

Some great ideas for sneaking more vegetables into my mouth. Lame food confession – be damned!

A good one for the New Year – 30 Ways to Stretch Your Food Budget.

Yogis: Curvy Yoga is asking Should Curvy Yogis Get A Room? So many good comments on this post – add your thought too.


That is the In Case You Missed It Edition for this week, folks.

Remember to click the links and leave some comments. This is a conversation, you know.

In Case You Missed Edition Archives: Volume 11,  Volume 10,  Volume 9, Volume 8, Volume 7,  Volume 6,  Volume 5,  Volume 4,  Volume 3,  Volume 2,  Volume 1

Yoga+Music {notquite365} – Crazy: The Demo Sessions by Willie Nelson – Recipe Edition!

It’s Tuesday and that means the Recipe Edition!


Happy 1st day of Winter!

We’ve been experiencing our version of Northern California winter with promises of relentless rain showers only to be slightly disappointed when they are intermittent at best.

But still, nothing says Winter Break like making soup and hunkering down on the couch with the Google Reader while it simmers on the stove. Plus, it helps with my lame food confession and in my quest for staying healthy during the winter so I can get out and have some fun over break.

Today’s recipe is from Regina’s Vegetarian Table

Old-Fashioned Vegetable Soup

Serves 8-10


1 large onion, diced

3 carrots, peeled and diced {I’m not a peeler. Way too lazy for that nuttiness}.

2 potatoes, peeled and diced {See above}.

3 stalks celery, sliced

1/2 head cabbage, chopped

1 can (28 oz) tomatoes {I use Muir Glen Organic Fire Roasted – roasting makes tomatoes even more delish}

1 can (16 oz) pinto beans

1 can (15 oz) corn {I use organic frozen sweet corn instead}

1/4 cup extra virgin oil oil


dash of cayenne (optional)

2 quarts water {I use 1 quart filtered water and 1 quart organic free range chicken broth}



1. In a large pot, saute onion in a little oil until slightly tender

2. Add remaining ingredients except salt. Simmer for at least 3 hours uncovered. Add salt and oil before serving.

How easy is that?

Additional ingredients

I also add cooked pasta, cooked chicken and some parmesan cheese. Toasted crusty bread makes for a comforting healthy meal.


What about you?

What are your go-to healthy foods?

How do you change your diet based on the season?

Send me your recipe and you may find yourself featured here!


Today’s yoga brought to you by the restorative home practice. Pretty sure there is at least a 10 minute Savasana in my future. It’s like a power nap.

Wondering about Yoga+Music {notquite365}?


Today’s music is

I was surprised just how many classic songs he wrote. Love this record.


Yoga Teaching Update:

FREE Fridays at 4:30 with the new It’s All Yoga teachers (21st and X in Sacramento) – you’ve got to sign up

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

Looking for a restorative YogaNap ?

Please check my teaching schedule for more details.


{Don’t forget to CLICK the links!}

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