more food!

I promise I will post something more
yoga-y soon, but these last few weeks I have been consumed with doing lot of behind the scenes work.  If you haven't heard, I have my first retreat coming up this October!  Workshops are in the works for outside the Boston area, and I am always working on developing and maintaining my curriculum for Down Under Yoga's 200 hour Teacher Training (there's one coming up this Fall, info session on May 22 at 1:30!) 

Along with all of the other behind the scenes moving pieces, I've also been preparing for an in-studio photo shoot that is happening tomorrow.  In anticipation of this shoot, I've been trying to eat really carefully.  So I present to you, my lunch!  Usually I am all about rice.  Would eat it exclusively, with butter of course, if I could.  But in an effort to be healthier - I've switched things up by substituting riced cauliflower.  A great way to get more veggies in without sacrificing the general texture and mouthfeel that rice provides.

what you'll need: 

• 3/4 Riced Cauliflower (either buy it from Trader Joe's or get a head of cauliflower, chop it up and put it in a food processor - pulse until it's rice sized)
• 5 cloves garlic, chopped (to taste, I like a LOT of garlic) 
• 1/4 of an onion chopped 
• 5 asparagus stalks chopped into 1/2 inch pieces 
• 1 tablespoon of olive oil
• 10 shrimp 
• salt & pepper, butter, other seasonings to taste

- heat up skillet with olive oil, cook garlic, onion & asparagus 
- stir in riced cauliflower
- season with butter, salt, pepper or what ever else your heart desires
- add shrimp in during the last 2 minutes to warm through

ENJOY!  

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