Avocado Bruschetta Quinoa Protein Bowls

Only in the past couple of years do I feel I've really learned how to take care of myself. Usually the hard way, I've learned how many hours of sleep I need, how to get enough protein, and eat in a way that is going to leave me energized and healthy. I've learned that if I don't practice yoga for weeks straight I will be grumpy and achy and my mood will suffer. I've learned that without question 98% of my overall well-being in determined by what I eat, how much I sleep, and how recently I've been on my yoga mat. That's it. But despite the power of knowing this, putting it into practice is a whole different beast.

I've received lots of help with this through the practice of Ayurveda, the sister science to yoga, and without going into too much detail, it's an ancient practice that aims to bring our bodies into balance through our daily lifestyle choices. It supports the idea that all bodies are different, and what is good for one could be detrimental to another. But my favorite part about the science is that it embraces the ability each individual has to be present enough to adapt and change at any moment to bring the body closer to balance. And it believes that intuitively we have these tools within all of us. 

I find this incredibly empowering. Almost as empowering as these quinoa bowls, which have become one of my favorite meals for taking care of me, and bringing my body back into balance. These bowls are loaded with protein which gives me energy for hours. They are my go-to for the days I teach back to back to back classes.  They are nourishing, filling, delicious and provide me with a kind of satisfaction only felt when I know that what I'm eating is doing my body good. 

Bruschetta Avocado Feta Quinoa Protein Bowls
Makes one generous serving 

1/3 cup uncooked quinoa
2/3 cup water
1 garlic clove, minced
2 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
1/4 tsp sea salt (+ pepper to taste) 
1/2 cup cherry tomatoes, halved
6-10 large basil leaves, thinly sliced  
1/4 cup crumbled feta (optional)
1/3 cup cooked lentils (I buy them pre-cooked from Trader Joe's)  
1/2 large avocado, cubed

Bring water to a boil is a small saucepan. Rinse your quinoa in a fine mesh strainer then add it to the boiling water. Cover and reduce to a simmer. Cook for about 15 minutes until all the water has been absorbed. Remove from heat and keep covered for 5 minutes then fluff with a fork and set aside.

Meanwhile whisk garlic, the olive oil, vinegar, salt and pepper in a medium bowl. Top with tomatoes and basil and toss. Stir in cooled quinoa, lentils and feta until everything is nicely coated in dressing. Lastly, carefully fold in avocado cubes. 

Cinnamon Apple Oatmeal Raisin Cookies {Vegan + Grain-Free}

Fall seems to finally have arrived in Los Angeles, well as "Fall" as we're going to get, at least. It's still been super hot, but the sun is setting earlier, and the nights and early mornings are cold and crisp. I've busted out the fluffy socks and comfy flannel northface and holiday prep has already begun (don't believe me? check my pinterest). I am holiday obsessed, mostly when it comes to the food. You have to love all the juicy fruit of summer, but I think when it comes down to it Fall produce is my favorite, it's warm and cozy and grounding, really the season of comfort food, and I am the world's biggest comfort-seeker. Not to mention, have you seen the new Le Crueset color? I'm trying to justify buying a second, smaller one, just to have it filled with something delicious for christmas day.

I knew I wanted to get into the Fall spirit by baking up something warm and cozy. I also happened to have a crap ton of apples from our CSA. So figured I would try adapting my favorite vegan cookie recipe into classic oatmeal raisin cookies. I figured why not embrace apple season and add some sweet apple chunks right into those bad boys? The result feels like a hug for your insides (in a good way, of course), with the added benefit of knowing that these are totally 100% good for you. 

Healthy cookies? I know, you may be skeptical. But trust me, you won't miss the sugar because there's a nice helping of pure maple syrup. And the coconut oil, peanut butter, and blended dates make these cookies moist and creamy. Have I mentioned that they're vegan AND gluten free. What can I say? I aim to please. 

You should definitely make these tonight, then curl up with someone you love, even if that someone is a dog, and enjoy. 

Cinnamon Apple Oatmeal Raisin Cookies {vegan + gluten-free} 
Adapted from Minimalist Baker 
Makes 28 small cookies 

1 medium granny smith apple
Juice from 1/2 lemon 
1 cup tightly packed dates 
1 medium ripe banana 
1 tbsp peanut butter 
1/3 cup coconut oil 
1/2 cup maple syrup 
2 tsp cinnamon 
1/8 tsp nutmeg 
1/2 tsp sea salt 
1 cup almond meal 
1 1/2 cups old fashioned oats 
1/3 cup raisins 

Soak your dates in warm water for 10 minutes to allow them to soften. Meanwhile, peel, core and dice your apples into very small chunks (about the size of standard chocolate chips - yum). Place apples in a small bowl with cold water and lemon juice to keep them from browning. 

Drain and dates, then remove pits. Add dates and banana to a food processor (or blender) fitted with a blade and pulse several times until mixture is smooth. Add in peanut butter, coconut oil, and maple syrup and blend until pureed completely. 

In a separate bowl whisk together cinnamon, nutmeg, sea salt, almond meal, and oats. Then add the dry ingredients to the food processor. Pulse until just combined. Do not over mix - you want it chunky with oats intact. 

Transfer to a bowl and stir in apples and raisins. Preheat your oven to 350 degrees and line a baking sheet with parchment. Meanwhile, place your batter in the fridge to allow it to stiffen up a bit. Scoop about 2 tablespoons of batter to form cookies on your baking sheet. They won't expand so you can pack them in pretty tightly. Bake for 20-25 minutes until the tops of golden brown. 

Pumpkin Oatmeal Dog Treats

It's October which means... THE PUMPKIN SPICE RECIPES ARE COMINGGGGGGGG!!! Guilty as charged. But before I get into today's recipe let me just say I have a sweet orange pup named Pumpkin, although we call her P for short. She's a 4 year old cavalier king charles and she's pretty much stolen my whole heart. I got her my last semester of college, while living in NYC. Nate and I drove six hours down to Virginia to get her and six hours back in one day (although he'll tell you he drove about 10 of those hours while I spent quality mother-puppy bonding time). She is the world's greatest companion and my absolute best friend. Sometimes when I look at her I fear my heart may explode and even though she's a dog, I do believe I know what it must feel like to love a child because my love for this little one is intense. 

But like all dogs, she's got her quirks. This one's quirks happen to be a very very sensitive belly. So after a rough start to the week, I decided to make her some pumpkin treats. Pumpkin is known to really help with digestion (fiber!), and allows her to participate in the seasonal pumpkin spice craze along with everyone else. 

These treats are super simple, freeze well, and are a great alternative to a lot of the store-bought treats which are filled with preservatives and mystery ingredients. And Pumpkin can certify they are delicious because yesterday when I baked them was the BEST DAY EVER. I think she knew the baking was all for her.  And I cringe a little when I admit this, but I too gave them a little nibble and am happy to report they were surprisingly moist and flavorful. 

Pumpkin Oatmeal Dog Treats 
Makes about 44 cookies 

1 can pumpkin (not pumpkin pie filling) 
1 egg 
3 tbsp coconut oil, melted
3 tbsp peanut butter 
1/4 tsp sea salt 
2 cups old-fashioned oats 
2 cups whole wheat pastry flour + more for rolling 

In a stand mixer, mix together pumpkin, egg, coconut oil, peanut butter, and sea salt until smooth and creamy. In a separate bowl mix together oats and flour. With the mixer on low, slowly add the dry ingredients to the pumpkin mixture until completely combined.

Preheat the oven to 350 degrees and line two baking sheets with parchment. Transfer 1/4 of the batter to a heavily floured work surface. Sprinkle a good amount of flour over your dough, and using a floured rolling pin roll it out until the dough measures about 1/3 inch thick. Use a cookie cutter dipped in flour to shape the treats; I used a bone-shape. Transfer treats to a baking sheets. Bake 15-20 minutes, flipping halfway through. 

Recipe Notes: Since there's no baking soda, the cookies won't rise or expand, therefore you can really pack them tightly on the backing sheets. For softer more human-traditional cookies bake for 15 minutes, for more more traditional dog treat crunchiness bake for 20.