It has been way too long since I last posted! I don’t have any good excuses and as the title of the post suggests there has been no fever, both physically and in the spring sense. There has been way too much rain for that in my neck of the woods. I’m ready for sunny days and shorts weather. Who is with me?
So what has been going on? Well there is the new job that I am starting and there has been lots of yoga going on, both on and off the mat. I was lucky to be part of a Children’s Day Celebration at Hilltonia MIddle School yesterday and do some yoga with the kids there. It is always exciting to hear when some of the kids already have yoga in their lives. Quite a few told me that they do yoga poses in gym class or with their parents.
There have also been frequent pug sightings:
And royal wedding watching ! While I wasn’t up at 4 AM I did catch several of the replays. William and Catherine are such a stunning couple and it is exciting to see love alive in the British monarchy again! As a child I adored Princess Diana and had a few paper doll sets featuring her. Can I admit that at 29 I now want a paper doll set of Catherine?
Since spring has decided to be difficult this year I decided to create some spring inside and grow some sprouts.
Brocoli sprouts to the rescue!!!!!
There have been so many grey days lately that I needed some color in my life as well and with some inspiration from this recipe I cooked up a colorful and nutrient filled Spicy Spring Stew.
Spicy Spring Stew
- 1 TB olive oil
- 1 garlic clove, minced
- 2 tsp cinnamon
- 1 tsp thyme
- 2 tsp basil
- 1 tsp fennel seed
- 2 small zucchini, chopped
- 2 peppers (red, yellow, or orange)
- 3 carrots, peeled and chopped
- 4 cups organic vegetable broth
- 1 28-oz can diced organic tomatoes, no salt added
- 1/2 cup uncooked raw buckwheat groats
- 1 cup uncooked lentils (or a bean of choice)
- 2 TB red pepper
- salt and pepper to taste
In a large pot over low heat, add 1 TB olive oil and the minced garlic clove. Heat until oil starts to bubble, about 5 minutes.
Add in cinnamon, thyme, and basil and heat an additional two minutes. Add in the chopped vegetables and cook for 5 more minutes. Add red pepper.
Stir in the diced tomatoes, vegetable broths, rinsed buckwheat, and lentils. Simmer on medium heat for 20-30 minutes and stirring occasionally. After 20-30 minutes add any other spices to taste. Cook for 10 more minutes and serve.
This past weekend a friend of mine was running in a relay race in New York called the Seneca7. It consists of 7 runners running 77.7 miles around Seneca lake. I wanted to make him some super energy bars and came up with these, deemed 77 Energy Bars in honor of the race!
- 1 small apple, cored
- 1/2 cup dried blueberries or raisins
- 1/2 cup soaked dates, pitted
- 1/2 cup soaked or cooked quinoa
- 1 cup dry oats
- 1/4 cup almonds
- 1/2 cup almond meal
- 1/2 cup protein powder (I used pea protein)
- 2 TB chia seeds
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
Two hours prior to making these soak dates, blueberries or raisins, and quinoa.
In a food processor place all ingredients except the oats. Process until consistency is uniform. Add oats and process again.
Preheat oven to the lowest setting and on a parchment lined baking sheet shape into bars or small balls. Bake for 30 minutes until slightly hardened. Store in a air-tight container or freeze for later use.
How was your weekend?