I do yoga to relieve stress…. just kidding! I drink wine in yoga pants to do that! No but seriously, I do. And you probably do too if you’re my friend… and if you don’t, I highly recommend it after a nice sweaty yoga practice! Lately, yoga and wine have been “all the rage” if you will meaning that I’m seeing more workshops, retreats and evening classes offered pairing the two together, an excellent choice! In Chicago, there was always some trend whether it be cupcakes, food-trucks, or my favorite; yoga and chocolate! But here on the Central Coast people love their wine… I’m just glad yoga is included and getting the attention it deserves.
Next Friday, August 14, I’ve been invited to teach a FREE yoga class at Baileyana Winery in Edna Valley and the theme… you guessed it… Vino and Vinyasa! And the best kind of yoga is free yoga! My class is from 4-5 p.m. and is all levels and you don’t have to sign up, you just come! Not only will there be wine and yoga, but there will be shopping, eating and live music too! lululemon althetica will be having a trunk show and there will be food trucks, a local band and the release of the new S-Bar wines from the vineyard. My student and friend Britt works there and we had a silly photoshoot yesterday to promote the event. Balancing with wine was SO hard because I didn’t want it to spill on me! Good times. You should come to the event too and bring your mat and some sunscreen. After class, you can buy me a glass of wine! I’m kidding of course, because I’m a wine club member and I taste for free!
___________________
Let’s head on over to food now. It’s summah time and I feel like I go to a different BBQ every week, if Andy doesn’t grill out for us. My favorite thing to bring is portobello mushroom caps, the ones that are as big as your hand. It’s something different than the usual burger or Tri-tip sandwich and mushrooms are low in calories and fat and high in protein and potassium. Plus they are super quick to cook so you don’t have to wait around when you’re super hungry! Today, I’m giving you four of my favorite ways to cook portobello mushrooms for breakfast, lunch and dinner. Please share your favorite ways too because I have two huge caps in my refrig that I need to use! Enjoy!
______________
Egg McMushroom Burgers-serves two
Ingredients:
-2 English muffins
-2 portobello mushrooms (choose smaller ones)
-1 hard boiled egg, sliced
-handful of mixed greens
-olive oil
-balsamic vinegar
-salt and pepper
-2 corn on the cobs (optional side)
Directions:
1. Preheat the oven to 350.
2. Take the mushrooms and cut off the stems and scoop out the middle. Drizzle some oil olive , balsamic vinegar and salt and pepper on top. Cook for about 10-15 minutes or until the mushroom is soft.
3. Toast an English muffin and add the mixed greens on top. Place the mushroom on top and then the sliced hard-boiled egg. I added mustard to my burger too!
4. Andy also quickly grilled up some corn on the cob for a healthy side-dish alternative. Easy peesy meal ready in just minutes! There’s no excuse for not eatin’ clean!
I love the nooks and crannies!
__________________________________________
Open Faced Egg McMushroom Breakfast “Sandwich” -serves one
Ingredients:
-2 Sunny-side Up Eggs
-1 portobello mushroom (choose a small one)
-cherry tomatoes (from my garden!)
-scallions (from my garden!)
-basil (from my garden, yet again!)
-olive oil
-balsamic vinegar
-salt and pepper
Directions:
1. Preheat the oven to 350.
2. Take the mushrooms and cut off the stems and scoop out the middle. Drizzle some oil olive , balsamic vinegar and salt and pepper on top. Cook for about 10-15 minutes or until the mushroom is soft.
3. While the mushroom is cooking, add two eggs to a frying pan and cook for 5 minutes. Do not flip them!
4. Place the eggs on a plate and put the finished mushroom on top. Add your herbs inside the mushroom and around the plate and enjoy!
What a colorful, beautifully healthy breakfast!
____________________
Stuffed Portobello Mushrooms- serves 2
Ingredients:
-2 portobello mushrooms
-12 Brussel sprouts
-5 cloves garlic
-1 white onion
-1 Habanero pepper
-1 lime
-2 T honey dijon mustard
-1 T apple cider vinegar
-2 T coconut oil
-olive oil
-salt and pepper
Directions:
1. Preheat the oven to 400.
2. Cut the stems off the shrooms and scrape out the insides.
3. Drizzle some olive oil, salt and pepper on the shrooms and place in the oven for 15-20 minutes.
4. While that is baking, chop up all of the veggies and add them to a large sauté pan with the coconut oil.
5. Once the veggies begin to brown, add the cider vinegar, mustard and lime juice. Stir well.
6. Take the shrooms out of the oven and stuff with the veggie mixture. Easy peesy dinner! Enjoy!
Delish!
____________________________________________
Stuffed Portobello Black Bean Burgers- makes 6 burgers
Ingredients:
-Portobello mushrooms (one for each person)
-1 15.5 oz can black beans, rinsed and drained
-1 8.75 oz can yellow corn, rinsed and drained
-1 small habanero pepper
-1 small Serrano pepper (skip it if you don’t like too much heat)
-1 white onion, chopped finely
-1 bunch cilantro, chopped finely
-1/4 cup bread crumbs
-1 egg
-1 tsp cumin
-salt and pepper
-hamburger buns (optional)
Directions:
1. Preheat the oven to 400.
2. Cut the stems off the shrooms and scrape off the insides.
3. Drain the corn and beans and place in a large bowl with the chopped veggies, egg, salt, pepper, bread crumbs and cumin. I put this concoction in my Kitchen Aid and buzzed it up.
4. Then take the black bean mixture and stuff it into a portobello cap. Place in the oven and bake for 20-25 minutes.
5. When the shrooms are soft and the bean mixture is browning, take it out and let cool before you ENJOY!
Easy Peesy! Check out my other Black Bean Burger recipe here!
____________
So I just finished filming my second commercial and this time it’s for a dentist in Santa Maria, California. Here’s the link to the video and here’s a short snippet of what my pals Carl Gescheider and Eileen Aiken filmed of me doing yoga in Pirates Cove.
Pretty pretty neat!
Niccola from niccola nelson on Vimeo.