Posts In: snack smart

from Jackie Liu

Looking for the perfect meal to complement your yoga practice? Maybe you just need a jolt of inspiration for the weekday dinner line-up. May we suggest…

Fruit and Veggie Smoothie

3/4 cup milk or milk alternative
1/2 cup greek yogurt or non-dairy yogurt
a handful of frozen broccoli 
a handful of frozen strawberries
2 handfuls of fresh spinach 
1/2 ripe banana
1 tsp chia seeds
2 Tbsp hemp seeds
1 Tbsp maple syrup (optional, if you like things sweeter)

Throw all of the ingredients in a blender. Start off on the lowest setting to get the frozen bits moving. Then gradually increase the speed, adding a little liquid if needed, and blend to desired consistency. 

Fun ideas:

– replace spinach with 2-3 kale leaves (stems removed)
– replace broccoli with 1/2 cup frozen peas
– replace strawberries with any handful of frozen fruit
– add 1/4 tsp almond extract or 1/2 tsp vanilla extract

Jackie Liu 

Jackie’s relationship with yoga began in 2008 but it wasn’t firmly planted until 2018 when she was diagnosed with ovarian cancer. The practice of syncing breath with movement helped quiet her mind and soothe her body. She recently completed the Yoga One 200-hour Teacher Training and wants to use yoga to create positive change and serve as many humans as possible. Outside of yoga she is a self-proclaimed snack expert, and writes about food and cancer for fun: https://tinyletter.com/JackieLiu/

from Kirstin Green

Looking for the perfect meal to complement your yoga practice? Maybe you just need a jolt of inspiration for the weekday dinner line-up. May we suggest…

Game Changing Grilled Kale

I cannot stress enough how much I love this stuff.  Dress it up or eat it straight off the stems with your hands, oil dripping down your chin. I don’t really want to eat kale any other way these days. This recipe’s chewy, smoky, juiciness satisfies me at a very primal level.

Plan on one bunch of kale per person. You’ll want to fire up your barbecue for this one.

1 bunch of kale (curly is awesome but any will work)
3 cloves garlic
1/4 cup oil (avocado, sunflower, olive are my faves)
1 tsp salt
1/2 tsp black pepper
1 lemon

Wash, drain and place the kale in a large bowl. In a blender, blend the garlic, oil, pepper and salt together. Pour over the kale and toss to coat.

Over low heat, place the kale leaves on the grill. Cook for a couple of minutes and flip, and cook for a couple of more minutes on the other side, until the leaves are soft and edges starting to char just a little bit. Don’t over-grill, as the burnt ones aren’t as awesome to eat.

Remove from the grill. Squeeze lemon juice over leaves and go to town.

This recipe originally published at KirstinGreen.com

Kirstin Green is a former restaurateur and an avid home cook with a long-standing connection to the Yoga One family. After completing the 200 hour YTT back in 2008, she created several mosaic art pieces for the downtown studio. She is well traveled and committed to living a life filled with sensory and aesthetic beauty, filling her days with gardening, art-making, baking and cooking. These days, she is shaping a new career in Expressive Arts Therapy with a special focus on the art of food.