It’s the One Year Anniversary of the Yummy Yogini Blog! And my 120th post… I can’t believe it! What started out as a little idea has turned into a passion for me and has inspired me to cook and write more. Thank you all for supporting me and taking the time to post comments, suggest recipes, give book recommendations and for actually reading this here blog! If you’re reading now and you haven’t hit the subscribe button over there to your right, or at the end of this post, take a second to do so… it means the world to me to see so many subscribers from all over the place!

A couple of you out there asked that I post some of my “best of” recipes from throughout the year so I’m doing so today. I’ve included something from every category; breakfast, lunch, dinner, dessert, party dish and snacks… in no particular order. And every more importantly, I’ll include some of my favorite wines that you can easily pair any of these recipes with! I’m excited for year two of this blog and I hope you’ll keep sharing your thoughts with me. For now, it’s headstands in the kitchen!

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 **********PARTY DISH**********

Mango Papaya Salsa- makes one large bowl

Ingredients:

-1 can organic black beans

-1 can organic yellow corn

-1 large heirloom tomato

-1 avocado

-1 large mango

-1 medium papaya

-1 red onion, chopped finely

-1 bunch cilantro

-2 large limes (squirt juice at very end)

-salt and pepper to taste

Directions:

Take all the ingredients and toss in a bowl! Squirt lime juice over salsa before serving. Serve with chips/pitas. Use leftovers as a salad for yourself with a glass of white wine!

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**********DINNER**********  

Spinach Calzone- serves 2 or more 

Ingredients:

-1/2 lb pizza dough (I used Trader Joe’s whole wheat but you can use a gluten-free variety if you need it)

-an 8 oz. bag of spinach

-1/2 red pepper, chopped finely

-1/2 green pepper, chopped finely

-1/2 cup crimini mushrooms

-1/2 cup sun-dried tomatoes

-1 small yellow squash

-1 baby eggplant

-1/2 red onion

-5 cloves garlic, minced

-3 T Niccola’s pesto

-Italian seasoning

-salt and pepper

Directions:

1. In a large sauté pan, cook the spinach with a bit of olive oil. Place the spinach in a strainer until it cools. Using your hands, ring out the spinach, so that all the remaining water releases. This way you won’t have a soggy calzone!

2. Chop up all the vegetables and place in a large bowl. Add the pesto, some salt and pepper, and mix well.

3. Roll out the pizza dough, using some flour, and try not to make it too thin.

4. Start to layer your vegetables on top of the dough, placing the spinach in between so it’s not directly at the bottom or top. Again, this is so your calzone won’t be soggy!

5. Sprinkle some Italian seasoning on top.

6. Either fold your calzone in a half-moon shape, or fold it like an envelope if you have a lot of extra dough.

7. Lightly brush some of the beaten egg over the seals to ensure the calzone doesn’t open while it’s cooking.

8. Flip the calzone over and place on an un-greased baking sheet or on your pizza stone, like me, for 35-40 minutes or until the edges are golden.

9. Mangia calzone!

 

*this calzone goes great with this red sauce below as a dip

 

Niccola Forte’s Homemade Slow-Cooked Red Sauce- makes 7 cups 

Ingredients:

-5 lbs. of tomatoes (I used cherry, Roma and heirloom)

-1/4 cup red wine

-1 red onion- diced

-1 bulb garlic- minced

-1 bay leaf

-1/2 tsp red chili flakes

-1 T olive oil

-1/2 cup fresh herbs

Directions:

1. In a pan, sauté the onion and garlic together with some olive oil. When they are brown, take them off the burner and add the herbs on top.

2. Cut and de-seed the large tomatoes as best you can. This is messy! I left the cherry tomatoes whole and I did not peel them.

3. Place the tomatoes in the slow-cooker and add all of the other ingredients.

4. Cook on high for four hours.

5. Take red sauce out and place in a blender until smooth.

6. Place in Tupperware or Mason jars and enjoy on things like pasta, pizza and bruschetta! Mangia!

 

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**********DESSERT**********

Delicata Squash Banana Chocolate Chip Cookies- makes 12 large cookies, GLUTEN and DAIRY free! 

Ingredients:

-1 Delicata squash

-1 banana

-1 egg

-1 tsp baking soda

-2 tsp vanilla

-1/2 cup almond butter

-1 tsp each of cinnamon and nutmeg

-1/2 tsp pumpkin pie spice (my new fav)

-1/4 cup pecans, chopped

-1 handful chocolate chips

Directions:

1. Preheat the oven to 400. Cut the squash in half, deseed and place cut-side down on an un-greased baking sheet for 20 minutes or until soft. Let cool.

  

2. In a large bowl, add all of the ingredients except for the pecans and chocolate chips.

3. When the squash has cooled, scoop it out of its shell and add it to the bowl. Mix everything together.

4. Add the chips and mix. Add the pecans and mix again.

5. Place scoops of the mixture on un-greased cookie sheets.

6. Lower the oven temp to 350 and bake for 20 minutes or until golden brown on the edges! Enjoy without the guilt! Easy way to eat your veggies, huh?!

 

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**********BREAKFAST**********

Let’s Pretend It’s the Weekend Banana Pancakes- makes 2 

Ingredients:

-2 eggs

-1 banana

-nutmeg

-cinnamon

-honey

 

Directions:

1. In a bowl, beat the eggs and add a dash of cinnamon, honey and nutmeg.

2. Peel your banana and mash it into the bowl until the texture becomes creamy.

3. Spray your pan and pour the pancakes on.

4. Cook on medium heat, flipping once.

 

5. Drizzle maple syrup or more honey on top if desired! At 130 calories a serving, you can’t go wrong!

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**********LUNCH**********

Just Beet It Salad- serves one or two 

-1 cup arugula

-1 head of Little Gem lettuce (Love the name)

-1/2 red onion, chopped

-1/4 cup beets

-4 radishes, minced

-1 packet Oh! My Omega Nut Mix from Trader Joe’s

Directions:

1. Wash your greens and add everything to a large bowl, tossing well. Add the dressing below and enjoy!

 

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**********SNACK**********

Autumn Pumpkin Spice Granola- makes 5 cups 

Ingredients:

-4 cups rolled oats (I used Trader Joe’s Gluten-free brand)

-1/4 cup melted coconut oil

-1 T vanilla

-2 T maple syrup

-1 cup shredded coconut

-1/2 cup pumpkin puree

-1/4 tsp each of cinnamon, nutmeg, allspice and apple pie spice

-1/4 tsp salt

-1/4 cup dried pomegranates

-1/4 cup dried cherries

-1/4 cup each of chopped walnuts and pecans

Directions:

1. Preheat oven to 350.

2. In a large bowl, mix the oats, shredded coconut, nut and spices together.

 

3. In a pan, melt together the coconut oil, maple syrup, vanilla and pumpkin puree.

4. Pour the wet ingredients over the dry and mix until coated. Add dried fruit last.

5. Place on a lightly-greased cookie sheet for 40 minutes, stirring occasionally.

 

6. Enjoy for breakfast, a snack, or for dessert!

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**********WINE**********

2011 Kenneth Volk Verdejo- Paso Robles, CA

2013 Los Topos Rose- Paso Robles, CA

2012 Alban Vineyard Viognier, Central Coast CA

2013 La Vielle Ferme Rose- Rhone Valley, France

2011 Stasis Pinot Nior- Santa Maria Valley, CA

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Well there you have it folks, a best of everything… for now! Remember, the best has yet to come! I’m having a relaxing Friday afternoon today with my pups and my book. I just started reading Is Everyone Hanging Out Without Me? (and other concerns) by Mindy Kaling. If you don’t known her work from The Office, on NBC, she is a riot! She’s a pure comic genius and I’m laughing out loud every other minute! Happy Friday y’all!