Black Beans over Quinoa

My family mostly cooked Mexican food growing up. This is my comfort food, the food that makes me feel better and that I must have at least twice a week.   Only most Mexican food has loads of lard, butter, and cheese: all things I've been avoiding because of health problems and now I'm allergic to cheese.  I've been trying to recreate these recipes into healthier, tastier versions. The dynamic relationship between sweet and spicy is what makes this dish fantastic.  Please enjoy!

Black Beans over Quinoa

1 tbls olive oil
1 can black beans
1 can red kidney beans
1/2 chopped onion
1/2 cup corn (frozen organic is perfect)
1 chopped poblano pepper
2 chopped tomatos
4 tbls mexican chili powder
1 tbls ground cumin
2 tbls raw cocoa powder
2 cloves minced garlic
S & P to taste
1/4 cup water
juice of 1 lime
1 avocado
1 mango

Heat olive oil in a large sauce pan, add onions until they sweat. Add pepper, frozen corn and beans.  Mix in chili powder, cocoa, salt, pepper, lime juice, garlic, cumin and water and let simmer.  Start the quinoa, following directions on the box.  If the beans get too dry add more water. salt and pepper to taste.
Serve beans over quinoa and garnish with avocado and mango. 

I love tons of avocado & mango on mine! There really are beans underneath!

pretty mango!

We all have off days.

I taught my first community class at South Boston Yoga on Saterday with a group of my fellow teacher trainees and I think we led a fantastic class!  It was the first time teaching at this studio and it was also the largest group of people I've ever taught.  I was so nervous I could barely think, but I got through it.  Afterwards, I was visiting with a friend of mine, Justin, that I haven't seen in months, and telling him about my nervousness.  He said, yea well you haven't been doing this for that long have you?

I said no, I haven't.  I've only been teaching for 2 months and yes, I still get jitters.  That's OK!! 
Why was I being so hard on myself instead of trusting myself?  Then it occurred to me that I'm resisting change. 

There has been so many changes I've made in my life over the past year, that sometimes I feel stressed out and overwhelmed.  Even though all these changes are positive: yoga training, new diet, online classes at the Institute of Integrative Nutrition,  the old version of myself feels lost.  My body and mind just aren't in sync and this puts me in a funk of a mood. Thoughts of what I want to accomplish during my day/week/month/year bombard me and I forget to calm down.

It wasn't until Justin reminded me that I'm a very new yoga teacher that I was able to remember my new self and values again. So Sunday, I slowed down and did nothing but accept myself as myself, and it felt awesome.

Stuffed Peppers and Sauteed Brussel Sprouts

Last weekend I became inspired by brussel spouts!  But, I never ate them as a kid and hadn't even tried them until last year. Man, was I missing out.
Anyways, I'm walking through the grocery store, trying to figure out what to make for dinner tonight. Something good, something Vegan!! Then it hit me, stuffed peppers and brussel sprouts, so here's the recipe. The husband liked it :)  Enjoy!

Stuffed Red Peppers and Sauteed Brussel Sprouts

2-4 red peppers (depending on how many you are serving. can split one in half if desired)
1/4 cup chopped red onion
2 cups chopped mushrooms
2 chopped carrots
3 chopped celery stalks
1 cup chickpeas (or one can well drained)
1-2 tbls olive oil
1 tbls earth balance spread
1 1/2 lemon for juicing
1 tbls apple cider vinager
1 cup dry quinoa (follow box directions)
2 cup vegetable stock (for quinoa)
1/4 cup chopped parsley
1 tbls ground flaxseed
salt & Pepper to taste

preheat oven to 400 degrees
Heat olive oil in a saute pan. add shrooms and onion. saute for 5 minutes.  then add chickpeas, celery, carrots,  1/2 lemon and apple cider vineger, s&p and flaxseed. saute for 15-20 minute.


While this simmers on low start the quinoa, cut the tops of peppers off and remove inside seeds. then strain the shroom mixture and add to quinoa.  (Save 1 cup of quinoa for tomorrow)
Stuff the peppers with quinoa mushroom chickpea mixture and put in oven for 20-25 minutes.
Add 1 tbls earth balance in the saute pan and add the brussel sprouts, lemon juice and s&p.  Enjoy!