For the last two summers, I’ve had the best time teaching stand-up paddleboard yoga with BIG SUP Yoga at a beautiful spring fed lake here in Houston (288 Lake). Spending time in nature, soaking up the sun, floating on water and doing yoga! It’s my favorite thing to do in this entire town. I always feel like I’m on a mini vacation right here at home.
I get so much pleasure out of teaching yoga and making connections with so many different people. One thing I have discovered, unexpectedly to tell you the truth, is that it is such a joy to teach yoga to families. Seeing parents engage with their kids on the mat…being silly together and being focused, making animal noises and playing games and then lying still at the end of the class.
Family Yoga Night has become something I so look forward to and thoroughly enjoy. After the class, we usually have a potluck (it’s a yoga thing!). This month, I made these yummy white bean enchiladas. I’ve made black bean/sweet potato enchiladas with red sauce for years. So I thought how about white beans with green sauce and it works perfectly. I adapted a recipe for the sauce from a cookbook I picked up while traveling in New Mexico last summer. It’s a winner.
Summertime is around the corner and I’m thrilled to start cranking up the grill. Love to throw a bunch of colorful veggies together in a grill basket. Recently, I had a firm avocado and added it to my mixed grill to see what would happen. Oh. My. So awesome. So I got the idea to grill all of the ingredients for guacamole and see what it would be like.
Well, it’s pretty groovy…and really easy. I even grilled the limes! I tried it two ways: (1) everything chopped up in the grill basket; and (2) the ingredients directly on the grill. Both methods worked well, but I had a slight preference for skipping the grill basket and working with larger pieces directly on the grill.