Yoga and Easy Vegan Recipes Day 3: Thai Pumpkin - Coconut Soup

Thai Pumpkin Coconut Soup 

 

Ingredients:

2 cups or 1(15-ounce) can pureed, cooked pumpkin

1 (14-ounce) can light coconut milk

2 cups vegetable stock

1 tablespoon miso

1/8 to 1/4 teaspoon red curry paste, or to taste

1/4 teaspoon sea salt or to taste

3 tablespoons chopped fresh cilantro

Instructions:

Place pumpkin, coconut milk, and stock in pan.  Warm over medium heat until just about to boil.  Remove from heat.  Mix in miso, curry paste, and sea salt.  Sprinkle cilantro over top.

Notes:

Makes 4-6 servings

100 calories, 1 g protein, 7 g carbs, 7 g fat, 2 g fiber, 296 mg sodium

Yoga and Easy Vegan Recipes Day 2: Veggie Breakfast Burrito

Find Day 1 : CLICK HERE

Veggie Breakfast Burrito

Ingredients:

2 teaspoons olive oil

1/2 onion, finely diced 

1 small zucchini, finely diced

1/2 cup fresh or frozen corn kernels

2 tablespoons minced kale spinach or other leafy green

1 tablespoon minced fresh cilantro

6 eggs (or tofu)

1 teaspoon water or milk

1 tablespoon nutritional yeast (optional)

4 large (burrito size) or 6 medium whole grain tortillas

1/2 avocado, sliced

1/2 cup salsa

Instructions:

Heat oil in skillet over medium-low heat.  Stir in onion and saute 5-10 minutes or until soft.  Stir in zucchini and corn.  Cover and Steam 5 to 10 minutes until zucchini is tender.  Stir in greens and cilantro.  Beat eggs with water or milk and nutritional yeast.  Pour over vegetables.  Let mixture sit for one minute.  Gently push egg mixture around skillet until firm.  

Warm tortillas in dry skillet or oven for a minute or two until soft.  Place egg mixture in canter of tortilla.  Top with avocado slices and salsa.  You can also add sea slat and black pepper if desired.  Fold tortilla around filling as follows: fold bottom up, fold in one side, fold in other side, fold top down.  Place fold side down on plate to keep it from unrolling.

Notes:

Makes 4-6 servings

Calories: 428, 18 g protein, 39 g carbs, 21 g fat, 6 g fiber, 595 mg sodium

Yoga and Vegan Recipes Day 1: Tomato Herb Omelet

When you finally decide to stop making excuses, MAGIC Happens...

I was 5 days into 2020 and ALREADY not meeting my resolution of yoga every day.  Why?  Obstacles.  It's ALWAYS about obstacles.  I would get an alert on my phone.  Why couldn't I just click the alert on my phone and start?  Because the screen is too small.  So I would wait, pull out my laptop, wait for it to boot.  Then scroll to my notifications and find the video, move the laptop to the location where my mat was and..... now can you see the POTENTIAL for ow many times I was diverted, distracted or just plain FORGOT what I was doing!!!! 

So I admit it.  Three days went by with NO yoga.  And then I had ENOUGH.  Leave the mat on the floor ready to go.  Stop it with needing a larger screen!  Just practice.

 ------------------------------------------

And now what to eat:

Tomato - Herb Omelet

Ingredients:

4 eggs

1 tablespoon water or milk

10 cherry tomatoes, sliced in half (or 1-2 regular tomatoes, sliced)

2 tablespoons minced fresh parsley

2 tablespoons minced fresh chives or green onions

1 tablespoon fresh thyme

2 tablespoons grated Parmesan cheese (dairy or non dairy - optional)

Instructions:

Preheat a skillet over medium heat.  Beat eggs with water or milk until completely combined.  Coat pan lightly with oil or butter.  Pour in egg mixture.  Lay tomato slices evenly in egg mixture.  Sprinkle herbs and Parmesan cheese over top.  Cook until set.  Fold omelet in half as you remover from the pan.  

Notes:
makes 2 servings
1 serving = 254 calories, 18 g protein, 7 g carbs, 17 g fat, 1 g fiber, 479 mg sodium