Category: Uncategorized

Meatless Shepherd’s Pie

Every year I make Shepherd’s Pie for St. Patrick’s Day. In keeping with the theme, I made it this year as well — but I tried my hand at a vegetarian version. Actually, I made two this year — one with meat and one without. I wanted a side-by-side comparison. Plus, it’s one of my husband’s favorite dishes, so I knew having two on hand wouldn’t be the worst thing!

Similar to our Meatless Bolognese, I substituted ground meat with baby portobello mushrooms. I also replaced the traditional mashed potato topping with our Cauliflower Mash. So, not only is this dish vegetarian, but it is also a great low carbohydrate option.

You can also make this recipe vegan if you skip the egg yolk and grated parmigiano-reggiano in the Cauliflower Mash, but since we do not follow a vegan diet, I incorporated both.

My husband, who is the barometer given his love for Shepherd’s Pie, gave me two thumbs up. Actually, he told me that I MUST post the recipe on our site. I agree. It’s so yummy and a totally acceptable substitute for the traditional meat version. While my kids preferred the meat pie, they didn’t turn their noses up at the veggie option.

So, if you are looking for a festive St. Patrick’s dish, or just a really delicious and hearty vegetarian (or vegan) entree, try our Meatless Shepherd’s Pie. We think you are going to love it!

Meatless Shepherd’s Pie
Serves four

For the filling:

2 tablespoons olive oil
16 ounces of baby portobello mushrooms (chopped — approximately 4 cups)
1 large carrot grated (approximately 1 cup)
1 large onion grated (approximated 1 cup)
2 cloves of garlic, crushed
2 tablespoons of tomato paste
1/2 cup of red wine
1/2 cup of chicken or veggie stock
1/2 cup of frozen peas
2 tablespoons of Worcestershire sauce (Vegan version available)
1/2 teaspoon of dried thyme (or fresh, but add a bit more)
1/2 teaspoon of dried rosemary (or fresh, but add a bit more)
1/2 teaspoon of salt
1/8 teaspoon of pepper

Topping:

2 cups of Cauliflower Mash
2 egg yolks
1/2 cup of grated parmigiano-reggiano cheese

Preheat oven to 400 degrees.

Add two tablespoons of olive oil to a deep skillet over medium heat. Once it comes to temperature, add the chopped mushrooms. Let them begin to cook down a few minutes and then add the grated carrot, onion, garlic, salt and pepper. Cook the veggies until the water evaporates, approximately 10 minutes. Then add the tomato paste and mix until incorporated. Deglaze the pan with the wine and the stock. Add the Worcestershire sauce, thyme, rosemary and the frozen peas. Mix until combined. Test the mixture to see if you need more salt/pepper. Pour the mixture into a baker — I used an 8 inch by 11 inch baker.

Add two beaten egg yolks to your Cauliflower Mash along with 1/2 cup of grated cheese. Spoon cauliflower mixture over the mushroom mixture and spread evenly across the top. You can also add some extra grated cheese to the top to help brown the pie. Cook for 18-20 minutes and serve hot.

Helpful Hint: The cauliflower topping does not brown as easily as a potato topping — even after broiling for a bit. So, don’t be discouraged — it’s equally delicious!

March 16, 2015
Cauliflower Mash

Mashed potatoes are delicious, but mashed cauliflower is a great alternative. Cauliflower is low in fat, low in carbohydrates but high in fiber, vitamin C and folate. It sounds like something we could all use in our diet, doesn’t it?

As a mom, I’m always looking for opportunities to sneak healthy ingredients into my traditional recipes. I grew up on mashed potatoes, and while I don’t make them as often as my mom did, I do make them time to time — and my kids and husband love them. However, as usual, I tried a switch-a-roo on them — swapping out my mashed potatoes for mashed cauliflower.

First of all, the mashed cauliflower looks just like potatoes — actually, it looks better than my usual mashed potatoes because I fancied them up with some chopped parsley. You will need a food processor to achieve a nice smooth consistency. I’ve tried an immersion blender, but I’m not a fan. It’s worth pulling out your food processor. The only serious addition to my Cauliflower Mash is garlic. I also added a hint of cream cheese to help bring it together, but you could skip it altogether — hence it’s not only a great veggie side dish but you can make it vegan too.

The kids did detect a difference, but the adults devoured the Cauliflower Mash. That being said, if you are a mashed potato fan, I suggest you try our Cauliflower Mash — it’s a completely delicious and nutritious substitute – in fact, it may end up replacing your mashed potatoes altogether!

The recipe is super, super easy. You won’t believe how easy it is! And, you can jazz it up adding herbs and grated cheese, but on its own, it’s absolutely delicious. Check out the recipe below:

Cauliflower Mash
Yields 2 cups

1 medium sized cauliflower
2 cloves of garlic, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1-2 tablespoons chopped parsley (or chives)
optional: 1 tablespoon cream cheese or sour cream (or vegan butter)

Remove the core from the cauliflower and separate florets (approximately 4 cups of raw cauliflower). Throw them into a pot of salted water along with the crushed garlic; bring to boil. Boil approximately six minutes until tender. Drain cauliflower thoroughly.

In the base of a food processor, add the cauliflower, salt and pepper. If you are going to add the cream cheese, do so now. Pulse until the cauliflower breaks down into a mash.

Serve immediately.

Helpful hints: Do not let the cauliflower cool before making this dish. It comes together much better if it’s made while still hot.

Consider steaming the cauliflower to increase the nutritional value.

Also, if you feel like your mash needs more flavor, add 1/4 cup of grated romano or parmiggiano reggiano cheese. If you feel like it’s too dry, add a tablespoon of veggie or chicken stock.

March 14, 2015
February Challenge Winner

We are excited to announce the winner of our February Two Fit Moms yoga challenge on Instagram! Congratulations to @MAMA_OF2_ROCKS for successfully completing all ten days of the challenge.

Please contact kate@twofitmoms.com to claim your Gaiam prize package that includes: a Tree of Life Yoga Mat Tote Bag, a Gaiam Sol Power-Grip Yoga Mat, a Cork Yoga Brick and a free download, from the Gaiam.com website, of our Yoga Rising series!

Thank you all for participating!

March 3, 2015
Meatless Bolognese

Who doesn’t love a hearty bowl of pasta — especially during the winter months when comfort food is on our minds? One of my go-to comfort meals is Penne Bolognese.

Bolognese is a traditional Italian meat sauce. While my family eats meat, I was convinced I could make a meatless version of my Bolognese sauce, which would be altogether healthier, as well as something that I could share with my non-meat eating friends.

My Bolognese sauce always includes carrots, celery, onion, garlic and a large can of crushed tomatoes. However, I replaced the ground meat with baby bella mushrooms which are known for their meaty taste and texture. I individually food processed each vegetable in order to cut down on the chopping! Plus, my kids don’t like big chunks of vegetables in their pasta sauce.

Aside from the mushrooms, everything is the same. I incorporated a little cream and topped the sauce with grated Parmigiano-Reggiano cheese — but you can skip these steps if you are not into dairy.

I used my sauce on top of whole grain pasta, and I like penne (or rigatoni which I featured in the photo) because the shape of the pasta scoops up the sauce. That being said, any pasta would work – you could even use cooked spaghetti squash or some spiralized veggies!

So, the verdict? It was da bomb! We all loved it. Even my kids! They did notice a slightly sweeter tasting sauce, but they devoured it. NO questions asked!

This recipe totally qualifies as healthy comfort food, and, as far as I’m concerned, this recipe was a success. I hope you think so too!

Meatless Bolognese
Yields one pot of sauce, enough for 1 lb of pasta

2 carrots
2 stalks of celery
1 medium onion
1 clove of garlic, crushed
10 oz of baby bella mushrooms
1/4 cup of olive oil
1 bay leaf
1/2 cup of water (or more depending on the thickness of your sauce)
1, 28 oz can of crushed tomatoes
salt and pepper to taste
1 tablespoon of chopped parsley
1 tablespoon of chopped basil
1/4 cup of half and half or heavy cream (optional)
Grated Parmigiano-Reggiano (optional)
1 lb of penne or rigatoni or any shaped pasta you like!

In the base of a food processor, chop the carrots, celery, onion. Reserve vegetables. Then, in a large pot over medium heat, add 1/4 cup of olive oil. This may seem like a lot of olive oil, but the vegetables will soak it up. Once the oil comes to temperature, add the chopped vegetables and the crushed garlic; cook until they soften 7-10 minutes. Then, add the chopped mushrooms, salt and pepper, to taste, and one bay leaf. Cook until the mushrooms soften and all of the vegetables are combined. Keep in mind that the mushrooms will release some much needed water. Once all the vegetables are softened, add the crushed tomatoes and the 1/2 cup of water or more, depending on the desired thickness of sauce. Simmer the sauce for approximately 20 minutes. If you decide to add the cream, you will do so just before dressing the pasta.

In a large pot of salted water, cook your pasta until it’s al dente. Drain the pasta and top with the Bolognese sauce. Top with the parsley, basil and grated Parmigiano-Reggiano cheese. Serve and enjoy!

Helpful hints: You can use white mushrooms if you have them on hand, but I tried it both ways, and we definitely preferred the baby portobello mushroom version.

February 24, 2015
Open Your Heart

February is all about opening up the HEART! So, try incorporating our favorite heart opening stretches and backbends into your practice this month.

These six postures will open up your shoulders and your entire front body. In fact, they will leave you feeling stretched, energized and ready to tackle your day!

Ready to get started? Grab a few blocks and a strap. As always, be mindful of your body, modify when necessary and remember to breathe. Try to hold each of these postures for at least 5-10 breaths.

Reclined Heart Opener with Blocks

Lie onto your mat with one block (at its lowest height) under your head like a pillow and a second block (at a higher height) between your shoulder blades. Relax your arms alongside your body and stay on the blocks for at least one minute.

Hero Pose with Gomukhasana Arms

Start out on your shins, bringing your knees together and separating your feet slightly wider than your hips. From there, have a seat in between your ankles coming into Hero Pose. Feel free to prop yourself on a block if this pose hurts your knees. Sitting up tall, slowly make your way into Gomukhasana arms. Use a strap if you cannot clasp your hands. Relax your shoulders and pull the elbows back. Stay here and hold for 5-10 breaths, then repeat on the other side.

Wide Cobra Pose

Lie on your belly and bring your feet hips’ width distance apart. Take your hands wide off of your mat and come onto your fingertips. On an inhale, slowly push into your fingertips lifting your heart high. Keep your elbows slightly bent and actively roll your shoulders back.

Bow Pose

Lie on your belly and relax your forehead on your mat. Bend your knees and grab onto the outside edges of your feet. On an inhale, kick your feet into your hands lifting your heart high. Use the strength of your legs to lift you up! Stay here and hold for 5-10 breaths, then repeat two more times.

Funky Camel

It’s time to start working on some deeper backbends. Feel free to take a traditional Camel pose or if you’re feeling adventurous, try our funky variations above! Start out on your shins, knees are hips’ width distance apart. From there, step your right foot forward planting the sole of your foot down on your mat. Bring both hands onto your hips squaring them off to the top of your mat. Slowly sweep the left hand up and around bringing your left hand onto your left ankle or sole of your left foot behind you. Take a moment and square your hips once again. Extend your right arm up or bring it to heart center. Take 5 deep breaths, then slowly come up. Repeat on the other side.

Wheel Pose

Make your way onto your back and set up for Wheel. Feet should be hips’ width distance apart and parallel to one another. Hands should be shoulder width apart, fingers spread wide. Both arms and legs squeeze in towards one another. Feel free to bring one hand up to heart center as you hold for 5-10 deep breaths.

February 11, 2015
Game Day Eats

Are you planning a Super Bowl party this weekend? While pizza, wings and chips tend to be the traditional Super Bowl Sunday fare, consider lightening up the menu with a few healthy options!

But don’t be disillusioned, these lighter dishes pack a serious flavor punch. They are sure to please any crowd – in fact, I bet no one will know they are healthy!

We have scoured our site for the best recipes for your Super Bowl shindig — namely a killer vegan chili and some delicious dips! Check out the recipes below . . .

In case you need a pep talk to get your Super Bowl entertaining on, view our articles on Best Dishes for Entertaining a Crowd and Planning Makes Perfect. There’s nothing worse than not being able to enjoy your own party!

Our Favorite Veggie Chili

5-Ingredient Guacamole

White Bean Dip with Seasoned Pita Chips

Creamy Cauliflower Hummus

January 31, 2015
Banana Bread – An Updated Classic

The icy weather outside kept me indoors today, so I had some extra time on my hands to experiment in the kitchen.

I had two nearly black bananas staring at me — begging me to do something with them. So, I decided I’d try to make a gluten free banana bread — with no white sugar. I’ve never made such a thing before. When it comes to dessert, I generally go all in — white flour, white sugar, butter, oil. I don’t like to skimp on dessert since I hardly make them given my hectic schedule. However, today I thought I would try to alter a traditional banana bread recipe – a classic, if you will.

I knew there were certain items that I wanted to use — brown rice flour, almond meal and maple syrup, specifically — oh, and those two over-ripe bananas. So, I pulled together other traditional cake ingredients — eggs, a little vanilla extract, salt, cinnamon, and yogurt . . . . . and, voila, I had banana bread deliciousness baking in my oven!

I could hardly wait the 60 minutes it took for the bread to bake. To be honest, I wasn’t sure how the brown rice flour would work in this recipe so I was anxiously waiting for the timer on my oven to sound.

I’m happy to say, I was soooo pleased with the results! In fact, I was overjoyed. I can’t explain the excitement I feel when I make a healthy version of a generally not-too-healthy recipe — especially DESSERT! However, this recipes proves that you can lighten up your desserts and still retain the delicious flavor and texture you are used to – you just need to use some creativity.

Also, just a side note, banana bread is a completely acceptable breakfast — at least in my house!

So, here’s my Banana Bread recipe. I hope you try it — modify it — make it your own. Don’t be afraid to experiment in the kitchen — I’m so happy I wasn’t!

Banana Bread–An Updated Classic
Yields 1 loaf

1 ½ cups of brown rice flour
½ cup almond meal
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon cinnamon
2 eggs
½ cup of maple syrup
⅓ cup of coconut oil
⅓ cup of plain yogurt or sour cream
2 over-ripe bananas, mashed (about 1 cup)
1 teaspoon vanilla extract

optional — add ½ cup of chopped nuts or chocolate chips or shredded coconut — or whatever addition suits your fancy.

Preheat the oven to 350 degrees. Grease a loaf pan with an oil of your choice.

In a bowl, add your dry ingredients — brown rice flour, almond meal, baking soda, salt and cinnamon.

In a larger bowl add your wet ingredients — eggs, maple syrup, coconut oil (heat to liquid form), yogurt/sour cream, bananas, and vanilla extract. With a hand mixer, beat all wet ingredients until combined. Add the dry ingredients to the wet mixture and beat until incorporated.

Pour mixture into the prepared loaf pan and bake in the oven for approximately 1 hour, or until a cake tester comes out clean.

Let it cool. Slice and serve.

January 26, 2015
10 Wellness Tips for the New Year
The New Year seems to imply that we need to make a change, but we like to think of it as an opportunity to refocus on ourselves and concentrate on adopting some healthy habits.

We are firm believers that small steps and changes can make a very big difference. Starting small will help ease you into a new routine and work towards adopting a revitalized mindset. Once you start making some incremental changes, you will see, and feel, a difference.

So, in an attempt to inspire some healthy habits, we have jotted down ten that we think are worth considering. They are not only focused on yoga, fitness and nutrition — but overall wellness. We hope they become a part of your routine!

Here’s our list of top ten wellness tips for 2015:
1. Wake up early — start your day early enough that you can accomplish a few things before the day actually gets started. Generally mornings are rushed, making lunches, racing to get dressed and out of the house and off to work and school. Get up early, even if it’s only 15 minutes earlier than usual. Take a moment, have a cup of tea and ease into your day. These few moment of peace are all yours.
2. Set a daily intention — since you will be up early, take the time to set an intention for your day. Find a quiet place to sit and think — think about what you will conquer during the day and how you will achieve your goals.
3. Find time for exercise (morning, noon, or night – whenever it’s best for you). If carving out some time early in the morning or late at night doesn’t work for you, do something active during your lunch break, or while at your desk. Even taking a walk and stretching your legs counts!
4. Take care of your skin — suncreen, skincare, etc. Wash your face. Moisturize it and protect it with SPF. We are not beauty consultants, but we all need to take care and protect our skin.
5. Do something for you. Pencil some “me time” into your calendar. That may mean finding time for a pedicure, or having tea with a friend. Do something for you — maybe not every day — but as often as possible.
6. Cook more, take-out less. Eating healthy is so important, and we really do believe that cooking your own meals inspires healthy eating — a healthier lifestyle. Of course, you can find healthy food options at restaurants and in cafeterias, but your own kitchen is the best place to start. Take a few extra minutes to make something homemade versus buying a pre-made, likely preservative-laden, option. That doesn’t mean you can’t take short cuts — like buying pre-cut and washed veggies — but, focus on preparing your food versus choosing something from a freezer case.
7. Read — a newspaper, a magazine or a book. It doesn’t matter if it’s fiction or non-fiction. Reading sparks creativity, and it’s just different from being fed information from the television. You are an active participant in receiving knowledge!
8. Go outside, and do something active. Even in the dead of winter, a quick walk around the block can invigorate you. Take a moment and go outside — breathe in some fresh air. Even better, participate in an outdoor activity. Riding a bike, an outdoor yoga class, a run — whatever suits your fancy! Just get outside!
9. Put your phone down, or your laptop — whatever device you are attached to these days. Isn’t it the worst when you are trying to have a conversation with someone and they are glued to their phone? We are all guilty, so, put your phone down. Focus on what’s happening right in front of you — whether it’s a conversation with a loved one or a work colleague. Or, perhaps, just put your phone down in order to focus on yourself.
10. Make a daily to-do list. We love our lists. We like to make ours at night in order set ourselves up for the next day. Making a list will help you organize all of the moving parts of your life. And, there’s nothing like crossing something off your list to make you feel accomplished!
January 20, 2015
5 Favorite Posts from 2014

Here they are…your five favorite posts of 2014. A mixture of yoga, Instagram, and nutrition. In case you missed these articles the first time around, here is a quick recap.

Headstands 101: Your First Inversion
If you want to invert, but you don’t know where to begin, start here. Even if you have no previous experience in gymnastics, yoga or dance, we will teach you an accessible way to do a headstand—safely and without fear.

Handstands 101—Building Your Foundation
Once you’ve mastered the headstand and forearmstand, you are ready to move on and fly high in a handstand. Let this article be your first introduction to handstands. Start here with a “can do” attitude.

Bakasana: Time to Get Your Crow On
Crow pose (or Bakasana) is often the first arm balance that you’ll learn on your yoga journey. If you’re ready to get started, grab a yoga block and a bed pillow. We will guide you through this powerful pose, step by step.

Banana Oat Muffins
This article was shared over 4,200 times across Facebook and Pinterest. We get it. You can’t beat a healthy, gluten-free muffin that only requires five ingredients. Try this recipe in 2015, and let us know what you think. And don’t forget to check out our other Best Recipes of 2014.

Instagram Quick Tip: AfterFocus App
If your Instagram yoga photos are plagued by cluttered backgrounds or distracting details, we have the app for you. In less than a minute, you will blur the background and bring yourself into focus. Check out this article, as well as our other Instagram Quick Tips from 2014.

January 1, 2015
Best Recipes of 2014

Over the past year, we shared many of our “go-to” recipes with you — simple-to-prepare, seasonal recipes that we regularly make for our own families.

We also created new dishes by experimenting with old family recipes that tasted great but were in need of a healthy makeover. We replaced white sugar with maple syrup. We swapped white flour for brown rice flour. We relied on cooking methods that yield the most taste — for example, roasting our veggies for optimal flavor.

We tried to present traditional recipes in a new way. We made pesto out of broccoli rabe (vs. basil). We offered a baked oatmeal for a spin on your go-to bowl of oats. We created a delectable dairy and gluten-free banana walnut frozen dessert. We even brought you a light and healthy take on a classic French dessert with our Apple Raisin Clafoutis.

As we say goodbye to 2014, we want to take a moment to recognize those dishes that really stood out, for us, and, we think for you too. We hope all of our recipes make it into your kitchen in 2015, but if you only choose a few, here are the ones that we consider our “best in class.”

Best Drink:

Best Breakfast:

Best Appetizer:

Best Salad:

Best Soup:

Best Side Dish:

Best Main Course:

Best Dessert:

December 31, 2014