This is a cute video I stumbled upon yesterday that I forgot that I took back in November. The kids love to do yoga and Kesa is always making up names for the different poses. If you listen to her in the video she is always repeating what she hears from Rodney Yee on my power yoga DVD, “back to cobblers pose,” but she really is only doing downward dog. Just something cute I thought that I would share with you all today. 🙂
There is actually a series of DVD’s by Gaiam called yoga kids that we have and that you can purchase for your little ones too. It is a great way to get them moving and learning about yoga.
Now on to my favorite pasta. This is a recipe that is long overdue. I have been meaning to post it for a while but I keep cooking and baking and it always seems to get left behind. Not today! We are actually going to be having this for dinner tonight as well. 🙂
Zucchini and Sun-Dried Tomato Bow Ties with Vegan Parmesan Cheese
I love pasta! I love pasta of all kinds, but I especially love simple pasta dishes that are loaded with veggies and are ready in under 20 minutes. This is a dinner that has become the new favorite! The girls love the whole wheat bow tie pasta (or as they call them ‘butterflies’) and I love the simple flavor the zucchini, sun-dried tomatoes and parmesan cheese bring to this dish.
- 1 (300 g) box whole wheat or vegetable bow tie pasta
- 2 tablespoons sunflower oil
- 2 medium zucchini, diced
- 1 large yellow onion, diced
- 2 green bell peppers, diced
- 2 (85 gram) packages sun-dried tomatoes, (not oil packed) processed in a food processor into little bits
- 1/2 cup vegan parmesan cheese
Boil the pasta as directed on package to desired tenderness. While the pasta is boiling, dice your veggies and heat a skillet on medium heat with the sunflower oil. Saute the onions until almost translucent and add the green peppers. Saute the green peppers a few minutes and add the diced zucchini. Cook everything until fork tender but not too soft, about 6 minutes. While the vegetables are cooking, process the sun-dried tomatoes in a food processor until they are chopped into little bits. Add the sun-dried tomatoes to the zucchini mixture and cook until tomatoes are soft. Drain your pasta and combine the zucchini and sun-dried tomato mixture with the pasta in a large mixing bowl. Sprinkle the vegan parmesan onto the pasta and stir to combine. Serve!
It really doesn’t get much better than this!
Today I have some serious baby room organizing to do. I think I am beginning to nest and have spent a good portion of the week organizing everything in my house. The other day I washed all of our dishes and went through all of our clothes and sorted out what we don’t need to keep.We also have the girls together in a room now which is so much fun for them and especially exciting the past few nights. They have been staying up way too late talking and giggling in bed, but I’m sure the excitement will wear off eventually. 10 more weeks until baby!
Have a great day! 🙂
AWE! Kesara should be a Yoga Instructor! 🙂
Haha! Yeah, maybe someday she will be.
This looks so easy and delicious, I ❤ me some sun-dried tomatoes!
Fun fact for your girls: The actual name of the pasta is "farfalle," which is Italian for "butterflies." 🙂
I made this 3 nights ago. Was so yummy! My 10 months old exact response was mmmmmm. Me and my husband both had 2 plates. Thank you. You are truly inspiring.
Thanks Janice! 🙂
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