The SPOTTED DOG BLOG
Simply Healthy Meals | Vegetarian Jambalaya
This one pot veggie heavy jambalaya is much faster (and easier) than the original, and in my opinion just as delicious. For a more traditional jambalaya add in cooked shredded chicken, sliced sausage, seafood, or a combination towards the end of the cooking time.
2 Tbsp olive oil (or vegetable oil)
3 stalks of celery, roughly chopped
2 carrots, roughly chopped
1 red onion, cut into wedges
1 red bell pepper, cut into thin strips
3 garlic cloves, minced
1 jalapeno, seeded and finely chopped
1 tsp paprika
1/8-1/4 tsp cayenne
salt and pepper
1 tsp Worcestershire
1 cup long grain white rice
1 can fire roasted diced tomatoes
1 1/2 – 2 cups vegetable stock (use directions from your brand of rice, they all require slightly different liquid amounts)
1 cup frozen peas
** additional add-ins include black beans, cooked and sliced sausage (meat or vegetarian), cooked shredded chicken, shrimp
Heat oil in a large heavy bottomed pot, over medium-high heat. once hot add the onion, celery, carrots, and bell pepper. cook until the vegetable begin to soften (about 3-5 minutes)
Add the garlic, jalapeno and cook another 1-2 minutes.
Add the Worcestershire, paprika, cayenne, 1/2 tsp salt, and a dash of pepper, and cook another minute.
Add the rice and stir to coat, then add the tomatoes and their juice, and 1 1/2 – 2 cups stock.
Bring the pot to a boil, cover and reduce the heat to low. Simmer covered for 15 minutes.
Uncover, add the peas and any additional add-ins. Cover and continue to cook an additional 5 minutes.
Let sit for 2-3 minutes, then fluff and add salt and pepper to taste.
Currently at the DOG
SO much is happening at Spotted Dog Yoga.’ Light Up!’ Virtual Teacher Training begins September 25.
Current Participants are RAVING…“I’m not sure what I was expecting when teacher training adapted to the times by going online. I do know that I wasn’t expecting to make 14 amazing friends through the unique and surprisingly intimate journey of growth. Now I realize more than ever, connection isn’t just face to face, it’s where i am showing up with energy, love, and authenticity. Spotted Dog’s teacher training blew my heart right open. ~Kate Kohagen
To say that this experience was life changing would be an understatement. The opportunity to participate is truly appreciated and I would highly encourage anyone who is able to go through this program. ~Adam Washabaugh
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Simply Healthy Meals | Summer Squash Farro Bowl
Perfectly roasted vegetables and crispy chickpeas paired with farro create a delicious and healthy meal ready in about 30 minutes. For a gluten free version substitute brown rice for the farro. Want to make it vegan? Use your favorite dairy free plain yogurt. (serves 4)
1 15-ounce can chickpeas, drained and rinsed
2 zucchini, sliced in half moons
2 yellow squash, sliced in half moons
1 red onion, sliced in half moons
1/4 cup olive oil, divided
1/4 cup lime juice, plus 1 tsp lime zest
1 1/2 tsp salt
1 1/4 cups farro
for serving – 1 avocado, sliced, chopped fresh cilantro, and 3/4 cup Greek style yogurt (plain)
preheat your oven to 450 degrees
toss your chickpeas, zucchini, squash, and red onion with 2 Tbsp of the olive oil and 3/4 tsp salt
roast vegetables until they are tender and golden brown (about 20 minutes)
while the vegetables roast, prepare farro according to the package directions, drain and add farro to a large bowl adding remaining 2 Tbsp oil and 2 Tbsp of the lime juice – add salt to taste
add Greek yogurt to a small bowl, and stir in lime zest and remaining 2 Tbsp lime juice
divide farro among bowls, top with the roasted vegetables, add avocado, yogurt dressing and fresh cliantro
Simply Healthy Meals | Southwest Orzo Pasta Salad
A practically no-cook meal perfect for HOT summer nights. This recipe makes plenty for lunch leftovers. We love to pair this fun summer salad with homemade tortillas.
1 1/2 cups uncooked orzo
1 pint of cherry tomatoes, halved (quartered if they are large)
1 cup of corn kernels (cut from 1 or 2 ears, or use frozen and thawed)
1 – 15 ounce can pinto or black beans, drained and rinsed
1/2 red onion, thinly sliced
1/4 cup olive oil
1/4 cup lime juice
1/2 tsp ground cumin
1 avocado, diced
salt and pepper to taste
1/4 – 1/2 cup chopped cilantro
prepare orzo according to the package directions
while the orzo cooks, prepare the vegetables
in a small bowl whisk the olive oil, lime juice, and cumin
when the orzo is done, rinse under cool water, and add to a large bowl
add tomatoes, onion, corn, and beans to bowl
gently toss with 1/2 of the oil/lime juice dressing, and add half of the cilantro
add salt and pepper to taste, then gently fold in the avocado
if serving immediately, add the remaining dressing
if preparing in advance, cover and chill, and add the remaining dressing before serving
top with additional cilantro for serving (optional)
Simply Healthy Meals | Crispy Chickpea and Sweet Potato Bowl
Served over couscous, quinoa, or your favorite grain, this bowl is ready in under 30 minutes. Double the roasted veggies for a fast and easy leftover lunch.
1 sweet potato, cut into 8 wedges
1 red onion, cut into 8 wedges
1 large or 2 small zucchini, cut into half moon (slice in half lengthwise, then slice into half rounds)
1 bunch baby broccoli, roughly chopped
6 Tbsp olive oil, divided
1 – 15 ounce can chickpeas, rinsed and drained
salt and crushed red pepper
juice from 1/2 lemon
2 cups uncooked couscous or quinoa
freshly chopped herbs – basil, parsley, or a combination for serving
preheat the oven to 425 degrees
place sweet potato skin side down on a dry rimmed baking sheet, add the red onion and zucchini to the sweet potato
drizzle veggies with 2 Tbsp of the olive oil, and sprinkle with 1/2 tsp salt
roast vegetables at 425 for 10 minutes, turn the sweet potatoes add the broccoli to sheet, and drizzle with 1 Tbsp olive oil, return baking sheet to the oven and roast another 10-15 minutes – sweet potatoes will be soft and the veggies golden brown
while the vegetables are roasting, cook couscous or quinoa according to the directions on the package
heat 3 Tbsp olive oil in a large skillet over medium heat
pat the chickpeas dry with a paper towel, and add to skillet
cook, stirring occasionally until the chickpeas are golden and crispy (about 10 minutes)
add salt and crushed red pepper (according to taste) as soon as the chickpeas have crisped
to serve – divide couscous among 4 bowls, top with 2 sweet potato wedges, red onion, and veggies, add chickpeas, drizzle with lemon juice, and top with freshly chopped herbs