Lyme Life Yogi

This perfect Fall chowder will warm you on the inside and out! Loaded with yummy (and nutritious !) goodness, this gluten-free soup is sure to be a new family favorite. Watching the maple syrup go into it, made my son thoroughly excited to eat it... and ask for more!  2 lb. butternut squash, peeled and cut into ¾-inch chunks (6 cups), divided 3 medium apples, peeled and diced (3 cups), divided 2 large leeks, white parts cut into 1-inch chunks (1 cup), plus ½ cup thinly sliced leek greens, divided 1 Tbs. olive oil 1 Tbs. pure maple syrup 1 lb. multicolored potatoes peeled and cut into ¾-inch chunks ½ cup apple juice 1 Tbs. apple cider vinegar 1. Preheat oven to 350°F. Coat baking sheet with cooking spray. 2. Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until ten...

Garlic and Kale Soup Loaded with anti-oxidants and liver-healthy goodness, this delicious soup is not only incredibly yummy, but is also great for your body and well-being. While both Kale and Garlic have astounding benefits for your cardiovascular system, Shitake Mushrooms contain an amino acid called eritadenine which helps your liver to speed up the processing of cholesterol, and wheat berries are high in fiber! All perfect ingredients to help combat the upcoming flu season, in one delicious bowl! ½ cup wheat berries 2 Tbs. olive oil 3.5 oz. shiitake mushrooms stemmed and thinly sliced (1 cup) 10 cloves garlic, peeled and thinly sliced ¼ cup brown rice vinegar 4 cups low-sodium vegetable broth 1 bunch kale (10 oz.), stemmed and coarsely chopped 1. Soak wheat berries in large bowl of cold water overnight. 2. Heat oil in 2-qt. saucepan over medium heat. Add mushrooms, and season with salt, if desired. Sauté mushrooms 10 minutes, or until begi...

I remember the first time I attempted Crow Pose. I was terrified of balancing myself, and contorting my body in such a seemingly difficult way. My body was also still healing from a gymnastics injury, and I was incredibly scared of re-injuring myself. After several attempts, of struggling to get my feet off the floor and trying hard not to fall over on my face, I got angry at myself and quit. I did not try again until later that evening, during my pre-bedtime yoga routine. My inner voice told me calmly, try again. I slowly got into position and lifted my body freely into a perfect balance. Granted, it lasted about 2 seconds, but I did not fall, I lowered myself back onto my feet and tried again. And again. And again. And over the course of several days, I found myself able to hold the position longer, breath easier, and enjoy the pose and it's wondrous and unique benefits. It all started with listening to my inner voice, and instead of getting frustrated, allowing and trustin...

Vegetarian or not, this yummy recipe is not only GREAT, but is great for you!  Enjoy!!  Italian-Style Spaghetti Squash SERVES 4 This squash resembles strands of spaghetti. 2 lb. spaghetti squash, halved lengthwise and seeded 2 Tbs. olive oil 1 medium-sized red onion, thinly sliced 1 zucchini (8 oz.), diced 4 medium-sized tomatoes, diced ¼ tsp. salt ¼ tsp. coarsely ground black pepper ½ cup reduced-fat grated Parmesan cheese for garnish, optional 1 small lemon, sliced Preheat oven to 350F. Place squash halves, cut side down, in baking dish. Add 1/4 cup water, and cover dish with foil. Bake for about 30 minutes, or until tender. Remove from oven, and cool slightly. Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion, and cook for 3 minutes, or until onion is translucent. Add zucchini, reduce heat to medium, and cook for 4 to 5 minutes, or until zucchini begins to brown. Add tomatoes, salt and pepper. Reduce heat to...