Archive for July 11, 2012

Today I had to leave the house in a hurry (for a noon meeting… I know, I know) so I didn’t sit before getting started. I took the new kitty to the vet, and when I came back around 4 pm, I had some time to work before heading to a Yoga class. I sat down to read through a manuscript and realized I felt tired and unfocused – and that I felt the need to meditate and quiet down.

I am glad I payed attention to what my mind needed and went upstairs to sit for 10 minutes. It was a short but very sweet session. For a few precious seconds my mind stayed with me and the breath, and my entire being felt light and peaceful.

Of course, this sitting got so much better once Zen master Ziggy decided to supervise. 🙂

Zen master Ziggy finding (en)light(ment) in the Yoga room

Later, during Yoga class, the teacher said, “There is always time for one deep breath.” So true. I’d like to remember that. There is always time for one deep breath and there is always time for a quick 3-minute  meditation, even at the office, to find a bit of stillness and clarity to move on with the day. Funny thing is, the water mug on my desk reads “Breathe.” I’ve become rather skilled at not seeing it…


Loved this, and it was easy to make.

Walnut pesto, sun-dried tomato and tofu pasta

Walnut pesto, sun-dried tomato and tofu pasta

The interesting part here is the tofu. I cubed it, froze it, defrost it (this takes the water out of it), marinated it in lemon juice+dill+soy sauce, pan-fried it, then added the cooked pasta, the pesto, and the sun-dried tomatoes. With a bit of planning ahead (I made the pesto this past weekend, and froze the tofu as soon as I bought it, so all I had to do was defrost and marinate overnight), this is a very easy recipe.

The tofu was very lemony and flavorful, and the right texture – not soft and crumbly, not hard, not chewy.

Served with an arugula salad with cantaloupe and goat cheese, which was amazing, but I forgot to photograph.

cantaloupe arugula salad

cantaloupe arugula salad from Vegetarian Times

Panzanella bread salad

For this one I pretty much followed the Fresh 20 recipe. It was yummy, healthy, filling. Served with black bean burger on top. It’s a salad with vegetables, chick peas, toasted bread, and feta cheese.

There are many recipes out there, here’s one for panzanella bread salad from

Did it.

Didn’t feel like it.

Tried not to peek at the timer every few seconds, though that’s what my mind did.

But I sat until the timer rang 10 minutes.