The Making of a Yogi

For the longest time, I’ve wanted to seriously try to practice yoga. Being that I’m rather shy (only at first though, ask my fiancé about what happens when I get comfortable!), the thought of going to take a class by myself and do something I’ve never done before is extremely intimidating. I give myself a workout simply by thinking about that type of situation – elevated heart rate and all! That being said, I’ve put off taking an actual yoga class for years.

As I’ve mentioned before, I’ve done yoga quite a few times through FitnessTV, and also with my iPhone/iPad/Macbook (hello Apple nerd). But, I’ve never ventured to have that actual yoga class experience which I got to experience through Marianne Wells Yoga Instructor. Turns out, though, one of my co-workers and friends is actually in the process of becoming a certified yoga teacher, and in the process he has to do practical hours. Think of it as student teaching for yoga. When I mentioned to him how I’ve been interested in yoga for quite some time, he offered to do some classes with me to help complete his hours. Of course, I jumped at the offer.

So, after a late night on Friday at a local bar in support of a friend’s fundraiser for the American Cancer Society, we had our first yoga session Saturday morning. I don’t know how I managed to get up at 7am, but it was likely a combination of excitement and knowing there were people that would be waiting for me. In addition to my co-worker, two other friends (one a veteran yogi and the other a newbie such as myself) joined me in my living room for an excellent 1-hour session. Of course, I had to dress the part too, with some newly acquired Lululemon attire.

Lululemon Wunder Under Crops & Ballerina Tank

I realized a few things during this session; 1. I am NOT flexible (I knew that already, but man, it’s serious), 2. My balance isn’t as bad as I thought it was, and 3. yoga is pretty awesome. I really can’t wait to practice again. Maybe after I get a little more comfortable with these small group sessions, I’ll venture out to an actual yoga studio for a class. Any suggestions for the greater Central New Jersey area would be greatly appreciated!

After yoga, I went for a 10 mile run on a local trail with my fiancé. I was a little wary as to how my legs and body in general would react based on being out late the night before, getting up early, and already having done some physical activity. It wound up working out pretty well, though, and aside from a side-stitch at one point, it was a decent run!

If I keep up this yoga and running regimen, I’ll be one svelte bride come September 10th!

Southwestern Breakfast Bake

Thankfully, Saturday’s excursion to find Bridesmaid dresses was a success! Not only did we find those dresses, but my mom also found her dress, and I stumbled upon an adorable dress I’m planning to wear for either the rehearsal dinner or bridal shower, and will definitely be taking on my honeymoon. Triple score at Macy’s!

After the shopping trip, I had worked up a serious appetite, and since I had been out pretty much all day, felt as though I needed to spend a little time in the kitchen. This recipe really didn’t require much kitchen time, though, because as soon as a I put it in the oven, I went off to do a 30 minute yoga session. If any of you have iPads, iPhones, iPod touches, Macs, etc., I highly recommend Pocket Yoga (the app) – you can choose between three different practice styles, three levels (beginner, intermediate, advanced), and also three lengths of practice. It also has a library of all of the poses, and a few sun salutation sets also. I’m no yogi, but I’m really enjoying it!

But back to the food. It’s a really yummy twist on a quiche, and by naming it “breakfast pie,” it gets you excited for something different. Even though it’s a savory pie and isn’t sweet, it rightfully owns the title. The great thing about a breakfast bake, quiche, etc. is that you can really throw anything into the mix; anything goes. So I suggest getting creative!

Southwestern Breakfast Bake
– Serves 4 –

1 pre-made pie crust
1 small onion, diced
1/2 green pepper, diced
2 chile peppers of your choice (I used habaneros)
1/4 cup corn
1/2 cup black beans, rinsed and drained
2 Tbsp chili powder
2 Tbsp taco seasoning (I used chipotle, but any flavor will do)
1 tsp ground cumin
1 tsp Adobo
6 eggs
1/4 cup sour cream, or Greek yogurt (I used plain Chobani)
2/3 cup shredded cheese
1/4 cup cilantro, chopped
1 scallion, chopped

1.  Preheat oven to 350 degrees
2. Sauté diced onion and peppers about 3-5 minutes. Add spices, and continue to cook an additional 2 minutes. Add corn and black beans, continue cooking for an additional 3 minutes.
3. Place pre-made pie crust in a greased pie dish, and layer cooked bean, corn, and pepper mixture.
4. Whisk eggs together in a medium bowl, adding the sour cream/Greek yogurt. Mix in cheese and cilantro until combined, and pour mixture into pie dish.
5. Bake for 30-35 minutes, top with scallions, and a sprinkling of cheese (if desired) and cook for additional 5 minutes.
6. Serve with additional sour cream/Greek yogurt, and salsa