HEAL 2022 YOGA RETREATS - CLICK HERE

HEAL Spring Yoga Retreat 2022

All the goodies from our spring 2022 yoga retreat can be found here!

PHOTO GALLERY:  Click HERE.

HEAL Spring Yoga Retreat Group Photo

RETREAT VIDEO:  Coming Soon! 

Check back for updates!

RETREAT RECIPES:  

POTATO LEEK SOUP:  

Prep time:  10 min

Pressure Cook:  9.0 psi / 10 min / Auto Quick

Slow Cook:  3-5 hrs on high / 4-6 hrs on low

Serves: 4

2 tbsp unsalted butter

4 medium leeks, white and light green parts only, chopped

1 small stalk celery, chopped

2 lbs russet potatoes, peeled and cut into 1" pieces

1/2 bay leaf

1 sprig fresh thyme

1 quart water

2 tsp salt

1/2 cup heavy cream

freshly ground black pepper

fresh minced chives for garnish

INSTRUCTIONS:  

1. Select saute, med heat on Instant Pot. Heat the butter until just foaming, then add leeks and celery. Saute until softened but not browned, about 5-7 min.

2.  Add remaining ingredients except cream and stir to combine.

3.  Select pressure cook or slow cook soup. 

4.  When cooking is complete, remove bay leaf and thyme and blend soup with immersion blender until smooth.  Stir in cream and season to taste with salt and pepper.

5.  Serve immediately, topped with minced chives.

 

OLIVE ROSEMARY FOCACCIA WITH PISTACHIOS:

Click HERE for recipe.

 

SUPERHERO MUFFINS:  

1 cup grated zucchini

1 cup grated peeled sweet potato or yam

3 eggs

1/3 cup maple syrup or honey

1/2 cup virgin coconut oil, melted

1-1/2 cups rolled oats

1 cup oat flour

1 cup almond flour or almond meal

1/2 cup chopped walnuts or chocolate chips (optional)

2 tsp ground cinnamon

1 tsp baking soda

3/4 tsp fine sea salt

1/2 tsp ground nutmeg, cardamom or ginger

INSTRUCTIONS:  

1. Position rack in center of oven, preheat to 350F. Line a 12 cup standard muffin tin or  24 cup mini muffin tin with paper liners.

2.  In a large bowl, combine the zucchini, sweet potato, eggs, maple syrup, and melted coconut oil and whisk thoroughly to combine.

3.  Add the oats, oat flour, almond flour, walnuts, cinnamon, baking soda, salt, and nutmeg. Stir with a rubber spatula until combined; the batter will be thick.

4. Spoon the batter into the prepared muffin cups, filling each to the brim.  Bake until the muffins are nicely browned on top and a knife inserted into the center comes out clean, 25-30 mins for large muffins or 20-25 min for mini muffins.  

5.  Store leftover muffins in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.  Reheat in the oven at 300F for 10 min or microwave on low power for 30 seconds.  

 

GOLDEN MILK MIX:  

Click HERE.

 

VEGAN CHILI:  

1/2 yellow onion, chopped

8 cloves minced garlic (flavor will mellow as it cooks)

2 whole bell peppers, chopped

2 cans mixed beans (kidney, black or personal preference)

2 cans diced tomatoes

1 tbsp tomato paste

1 can diced green chilies

1/4 cup chili powder

2 tbsp cumin

1 tbsp smoked or spicy paprika

1 tbsp oregano

2 tsp salt

2 tsp pepper

INSTRUCTIONS:  

Combine all ingredients in crock pot.  Cook on low 4-6 hours.  May also be prepped into gallon freezer bag and frozen for future use.  Top with desired chili toppings.  May also add 1 lb ground turkey in place of or in addition to beans. 

 

CHICKPEA PASTA SALAD: 

1 box chickpea pasta spirals, prepared and cooled, drizzled with olive oil. (I use Bonza)

2 cups chopped broccoli

2 whole red peppers, chopped

1/4 cup red onion, chopped

3/4 cup parmesan cheese (or eyeball it)

3/4 cup Italian dressing

INSTRUCTIONS:  

Mix all together, chill for at least 30 min and serve.  

 

GLUTEN FREE MEXICAN LASAGNA:  

1 can red enchilada sauce (I prefer Hatch if I'm not making my own)

1 can black beans

1 small yellow onion, chopped

1 bell pepper, chopped

4-6 cloves minced garlic

1 cup shredded Mexican cheese of choice

1 can diced green chilies

4-6 small white or yellow corn tortillas

INSTRUCTIONS:  

1.  Preheat oven to 350F. Combine black beans, onion, bell pepper, garlic, green chilies in small bowl.

2.  Place a small amount of enchilada sauce in bottom of 8x8 or similar size baking pan.  Layer 2-3 tortillas across bottom of pan.  Pour enchilada sauce over tortillas until coated.  Layer in filling, then top with cheese.  Repeat until filling is gone.  

3.  Bake at 350F for 20 min or until bubbly.  Serve immediately with desired toppings such as sour cream, avocado, cilantro.

Optional:  May add any type of meat to filling:  Shredded or cubed cooked chicken, cooked ground beef or turkey.  May also add corn for a richer flavor profile if desired.  

If you like more spice, add in up to 1 tsp spicy paprika or cayenne pepper to taste.  May also use hot enchilada sauce and medium green chilies.

 

BREAKFAST FRITTATA:  

12 eggs

Splash of water or milk

1 bell pepper, chopped

1 cup yellow onion, chopped

4 tbsp southwest or taco seasoning

4 cloves minced garlic

1 cup shredded cheese

2 cups frozen hash browns or country potatoes

2 cups chopped spinach

INSTRUCTIONS:  

1.  Preheat oven to 375F.  Beat eggs and water or milk with whisk until fluffy or frothy.  Add bell pepper, onion, garlic, spinach and seasoning and set aside.  

2.  Layer greased 8x8 baking ban with frozen potatoes, and season with salt, pepper and additional southwest or taco seasoning.

3.  Pour egg mixture over the top, and top with cheese.  

4.  Bake at 375F until cooked through - depending on elevation, anywhere between 30-45 min.  

May be prepared in advance and reheated at 350F for 20 min.  

 

TUSCAN GARLIC CHICKEN OR VEGGIES:  

1 lb chicken breasts

6-8 cloves minced garlic

1/2 cup chicken or vegetable broth

3/4 cup parmesan cheese

2 tbsp Italian seasoning

1 small jar sun-dried tomatoes (don't strain)

1 container sliced mushrooms

1/2 tsp salt

1 tsp pepper

2 cups baby spinach

OPTIONAL:  1/2 cup heavy cream for creamier sauce.

INSTRUCTIONS: 

Combine everything except spinach and cream into crockpot.  Cook on low 4-6 hours.  In last 30 mins, shred chicken, add spinach and heavy cream if desired, and stir well.  Serve as is or over zucchini noodles or pasta.  

HEAL Managers - HEAL Yoga Retreat 2022

 

 Thank you for attending HEAL Yoga's Spring 2022 Retreat!

Bethany, Heather and Heather / HEAL Team