Said no one, EVER!!!! God, it’s wicked dark out there right now and it’s not even five o’clock! I feel like I could curl up with a good book and put my pajamas on but I haven’t even eaten dinner yet… sigh, I miss the summer, sigh again. Today was a half-day for me since it’s Veterans Day… thank you Yoga Centre for the day off! I’m honoring my Grandpa  who served, and who married my Grandma 65 years ago today! I’m sure he’s celebrating up in heaven with a big cigar! I had big plans in mind for today but I got lazy and decided to hit up Marshall’s instead for socks and ear buds, and a wallet for Andy, followed by some Yummy Yogini time!

What a handsome fella my pop was!

Cecilia and Alfred, circa 1948. 

I needed to detox a little bit today after the fabulous Harvest Party I attended at Rob Murray Vineyard’s on Saturday. The selection of wine was off the hook and there was a taco bar, amazing charcuterie board, and get this…. an oyster bar with really, fresh, quality oysters! Amazing. I felt like I was in Narragansett, Rhode Island for a quick second there.  The wine was just as amazing and there were many labels I had never heard of before that I intent on hunting down for the holidays. The five cities, or nickel cities as I like to refer to them as, are so small that my new friend Elizabeth and her cute husband were there too! 

Happy Harvest!

Andy and I hit up Sidecar in SLO last night for dinner where we had (more!) Rob Murray wine, a cauliflower hummus spread and a fresh beet salad… followed by handfuls of chocolate chips and almonds when we got home for dessert, hence why I need to detoxify my system today. I made this simple and quick vegetable medley for dinner tonight using all of the produce that I had left over from Farmer’s Market last week and some that Nancy and Rob gifted me when I was leaving the Harvest Party… so thanks you two! This is a clean, healthy recipe and I even used Veggie Cheese to make it dairy free. 

Late Summer Veggie Medley- makes a large baking dish, serves 4-6 people 

Ingredients: 

-2 baby eggplants

-2 zucchinis 

-2 yellow squash 

-1 red onion 

-1 orange Bell pepper 

-1 green Bell pepper 

-2 sweet potatoes 

-6 small Roma tomatoes 

-fresh parsley, basil and rosemary 

-1 cup of Veggie Parmesan cheese 

-salt and pepper 

Directions:

1. Preheat the oven to 350. 

2. Lightly spray your baking dish and place aside. 

3. Slice the vegetables one inch thick and chop up all the herbs. 

4. Start to layer your baking dish. I did eggplant, onion, yellow squash and zucchinis, sweet potato, peppers, tomatoes, salt, pepper, herbs and then cheese last. 

5. Place in the oven for 45 minutes or until vegetables are browning and soft. Enjoy this low-calorie, guilt free entree! 

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No yoga tonight means TRX class for me. What an unexpected treat! See you tomorrow for more treats.. but of the Yummy Yogini kind!