i first came across my breakfast blog when the author, maggie, posted a cute diy project using one of our catalogs. when i checked out her blog, i was immediately drawn to her unique style of writing and quirky, likeable personality. and she happens to post some really yummy recipes that are right up my alley – organic, vegetarian, healthy and still delicious.
here is one of the recipes i came across on her blog recently that i’m dying to try. i’m getting hungry just thinking about it:
california sun dried tomato breakfast sandwich
- multigrain gluten free bread
- raw sun dried tomato garlic sauce
- one large farm fresh egg
- one avocado
- sea salt and pepper
toast the bread and spread with raw sun dried tomato garlic sauce. cook one large farm fresh egg sunny side up in an infused garlic olive oil and dress with black pepper. slice avocado and add on as desired. sprinkle with sea salt and more pepper, and voila! breakfast :)
check out my breakfast blog here!
i would NEVER have thought to combine these things, but i am not kidding you – it is so delicious:
start by toasting fruit and nut bread (this one was from whole foods)
drizzle olive oil on the bread
spread guacamole on the bread
add some brie cheese
top with green grapes
and enjoy :)
1/2 cup vegan butter
1 cup packed dark brown sugar
1/3 cup granulated sugar
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1/2 teaspoon salt
1/4 teaspoon black pepper
egg replacer for 2 eggs
1/2 cup buttermilk* mixed with 1 teaspoon vanilla
1 1/4 cup pumpkin puree
*make vegan buttermilk by placing one tablespoon of white vinegar or lemon juice in a liquid measuring cup. add enough milk (soy or replacement milk of choice) to bring the liquid up to the one-cup line and let stand for 5 minutes.
preheat the oven to 350 degrees.
beat the butter and sugars on medium speed until fluffy (about 5 minutes.) while that is mixing, sift the flour, baking soda, cinnamon, nutmeg, salt, baking powder, ginger, cloves and pepper in a medium sized bowl.
add “eggs” to the butter and sugar and mix thoroughly. alternate adding the flour and milk mixtures, beginning and ending with the flour. mix thoroughly again. now add in the pumpkin puree and mix until smooth.
bake 23-25 minutes. let cool completely and frost with your favorite buttercream frosting! makes approximately 22 cupcakes.
…our resident yoga expert shares some of her favorite yoga resource!
The above image is the Master Yoga Chart of 908 Postures by Sri Dharma Mittra. This poster hangs in the studio where I frequently practice in Brooklyn and I can’t help staring at it!
Obvious, yes, but this is definitely the most general and appealing website/magazine out there. They have great tips on integrating a yoga practice into your daily life and are constantly exploring the history, spirituality, and practicality of yoga.
A funny blog about yoga!
A beautiful poetry book that isn’t necessarily “yoga” but relates to all of the beauty and wisdom of life that yoga helps bring into consciousness. I cannot believe I did not read this book until this year!
We have the cutest bras to peek out under your sweaty tees and tanks and the seamless tops are awesome for yoga too. I know yoga teachers that LIVE in the halter bras!
Yoga to the People
This is where I did my teacher training. They have studios in New York and California and their website features free podcast classes you can follow at home!
and here’s a collage of my ideal bag for yoga!
the monrow vintage sweatpants and heathered sporty bra would be perfect for yoga class, after which i’d throw on the super stripe tee, fairisle reversible beanie and trapper moccasins for the walk home :)
who would think to put cherries in pasta? this sounds like the perfect end of summer/start of fall dish.
- 1 serving udon noodles
- 1 T evoo, plus more for sautéing
- 1/3 c sweet onion, chopped
- 1/3 c white balsamic vinegar
- 2 c arugula
- a few cherries, quartered
- 2-3 T chopped walnuts
- a few fresh basil leaves
- grated parmesan
1) Bring balsamic vinegar to a boil in saucepan. Boil for 5 minutes to reduce; remove from heat and let cool 5 to 10 minutes, until it thickens. [You're making a balsamic reduction.]
2) Sauté onion over medium heat until browned. Add arugula and sauté until wilted.
3) Cook udon noodles according to package directions. Drain and return to pot.
4) Toss noodles with olive oil, onion, arugula, cherries, and walnuts. Transfer to plate; drizzle with balsamic reduction. Garnish with basil and parmesan, if desired.
…at the farmers market outside our building today :)
with today being the first day of fall, these table arrangements i saw on design sponge – using straw flowers and heirloom tomatoes - felt really appropriate as today’s DIY. the colors are gorgeous!
the top two photos are my favorite- i would just leave the flowers and tomatoes like that as table decorations! for instructions on how to make the flower garland, check out the tutorial here.
today we had the extra special treat of a farmers market right outside our office doors! fresh fruit, veggies and other produce from local farms and live music in the background as you shop. this will happen again september 8th and 22nd, how exciting! here are some photos from today- not the sunniest day but still nice :)
this little boxer puppy stole my heart.
new mocs + sunflowers = happiness.
last week i was passing by the area where our graphic designers and office coordinator sit…and something was different. their office chairs had been replaced by large exercise balls! hmmm…what’s this all about guys?
“we got them to strengthen our cores! exercise balls are the new thing.”
so have you noticed a change? do they work?
“yes! when you wake up you feel like you did crunches the day before.”
“it keeps you moving throughout the day so you get a little workout. and we have a mid afternoon workout session.”
“plus they keep you from getting sleepy sitting at your desk!”
what do other people think about your balls?
“they’re jealous! everyone wants them now.”
“the bouncing is good for your mental state too…you feel like a little kid!”
next to one of the urban buildings there is a row of lavender bushes. now that we’ve moved i pass them on the way to and from our new building and each time, i breathe in their wonderful scent. scent is one of the most powerful triggers of memory for me and every time i smell lavender i am taken back to the south of france where i was fortunate enough to spend some time during my childhood.
the heat of the sun bearing down on my shoulders, the dust from dirt roads kicking up around my bare feet, and fields of the brightest purple lavender as far as the eye can see.
take me back.
speaking of lavender…have you ever had lavender lemonade? it’s delicious.
to make it from scratch you just need water, lemons and sugar. bring to a simmer in a saucepan and throw in five or six fresh pieces of lavender. if you’re using dried lavender, put it in a tea ball. let sit for a bit and then cool, and add a sprig of lavender for garnish.
for more specific instructions check out this recipe. (last 2 images from there as well).
homegrown tomatoes in the lobby…
…and in a yummy salad :)
*in heather’s summer salad: tomatoes, oil, vinegar & oregano
one of our fp girls sent me these photos of a place called greensgrow in fishtown, philadelphia – a nursery/market that sells fresh, locally grown produce. they also have a CSA (community supported agriculture) program in which you can buy a “share” in a farms’ season and each week get a box of produce and fruit produced on the farm.
check out their website, too- they post lots of recipes to give you ideas for what to do with all your fresh fruits and veggies! YUM.