I am having one of "those" days today. I had a hard time sleeping, woke up EARLY and was quite congested and nervous about teaching yoga. One of these days, the butterflies will go away, I hope. I drank way to much coffee this morning and then my class was sort of a mess. My music konked out halfway thru the class, my kids had to come with me so I was worried about them and the owner wanted to come to my class again today and I just sort of got flustered and we actually had a very full class this morning. I am sorry for all of you who came today. I promise to be more "with it" next Saturday.
So excuse the rant I am just having an off day and am sure it will all turn out okay. So besides coffee, I did have a wonderful and beautiful breakfast. Cottage Cheese, Chia, Peach Melba Parfait.
I am really digging the Chia Seeds and there is something so delightful about peaches and raspberries. Yum.
Cottage Cheese, Chia, Peach Melba Parfait
3/4 cup of cottage cheese
1 peach, diced
1/2 cup raspberries
1 tbsp chia seeds
Simple and beautiful.
On the positive note, the scale was kind this morning and I enjoyed that part of my morning, again nerves are good for weight loss. I honestly, don't know why I was so nervous this morning, I think lack of sleep and too much caffeine are bad combos for me.
So my hubby was traveling the other day and actually got to sit next to John Besh on the airplane. This is very exciting news for our family because he was a contestant on The Next Iron Chef America and we were rooting him on. My son, Emmet is a huge fan of John Besh and we try to eat at one of his restaurants every time we go to New Orleans.
Acclaimed chef John Besh is dedicated to the culinary riches of Louisiana, preserving and promoting ingredients, techniques, and heritage one mouth-watering dish at a time. Besh grew up in southern Louisiana and has set the benchmark for fine dining in New Orleans. Each of his four successful restaurants ( Restaurant August, Besh Steak, Lüke and La Provence ) celebrate the bounty and traditions of the region, and two more, well on the way ( Domenica and The American Sector), are poised to follow suit.
As a chef, Besh’s talent and drive have earned him continuous kudos from the outset of his career: from Food & Wine’s “Top 10 Best New Chefs in America” to Gourmet’s “Guide to America’s Best Restaurants,” and “America’s Top 50 Restaurants”. He won the James Beard Award for Best Chef of the Southeast in 2006, and was awarded Food Arts’ Silver Spoon Award in 2009.
Steve got huge brownie points with my son for meeting John Besh and it ends up that both my husband and John Besh went to St. Stanislaus school and knew a lot of the same people. Small world. My husband, said he is just as cool as he is on t.v., if you ever watch the Food Network station, I am sure you have seen him. He just seems like a really nice guy and extremely talented. If you are ever in New Orleans you have got to go to his restaurant August. Amazing.
So enough about celebrity sightings, back to the good stuff, Food. I never got a chance to finish telling you about the best sandwich ever. This is another one of Dawn Jackson Blatner's recipes and it is simply delish and healthy. I can't seem to find my copy of the Flexitarian Diet so I don't have the exact recipe but the gist of it is a Balsamic, Lettuce and Tomato Sandwich.
Balsamic, Lettuce and Tomato Sandwich
1 Oroweat Sandwich Thin
1 tomato, broiled
1 tablespoon mashed avocado
1 tablespoon hummus
handful of lettuce
Drizzle of Balsamic Vinegar
I loved the combination of the hummus and the avocado and the broiled tomato with a drizzle of balsamic vinegar had a sort of gourmet touch to it. I loved this sandwich and I think it may become my go-to meal. I might have to give my Crunchy Pumpkin Parfait a rest... I noticed that that has become my staple lunch and I think I might shake things up a bit with my new love- BLT.
Now for lunch today, I made another one of my favorite salads. This one is a recipe from Ellie Krieger that I highly recommend.
Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce
Yogurt with Orange Essence, recipe below, optional
2 tablespoons coarsely chopped fresh mint leaves, optional
In a medium bowl combine the chickpeas, parsley and onion. In a small bowl whisk together the olive oil, lemon juice, zest, cumin, cayenne pepper, salt and pepper. Pour the dressing over the chickpea mixture and toss to combine. Serve the chickpea salad over a bed of spinach leaves. Top with the yogurt sauce and a sprinkle of mint, if using.
Yogurt with Orange Essence:
1/3 cup lowfat plain yogurt
1/4 teaspoon orange zest
2 tablespoons orange juice
1/2 teaspoon honey
In a small bowl, stir together the yogurt, orange zest, orange juice and honey. Yield: about 1/2 cup
This is light and refreshing. I love the flavor components of the spicy cayenne pepper, cumin and orange essence dressing. Outstanding.
And last but not least I am in the midst of making a New Orleans Classic, Schwegmann's Spaghetti Sauce with Turkey Meatballs. The Schwegmann's Sauce is one of those that takes all day to cook but is worth the wait.
Base of the sauce.
The house smells amazing right now and I am looking forward to indulging in a little spaghetti and meatball action later this evening. With that in mind, I am off to workout and get the house in order before the big sleepover tonight.
Have a great Saturday!
P.S.- Hubby is taking last LSAT practice test tomorrow and let's pray for a good score. As I said the ups and downs of this test can be quite something. He seems to be getting the hang of it and I just want to send him to take the real LSAT next Saturday with some confidence, so any good vibes that you send our way is much appreciated!