Rachael Ray & Yoga

"Pizzagna...pizza and lasagna...why notta?" - Rachael Ray

I don't know if Rachael Ray is into yoga. I have no idea if she's ever even taken a yoga class. However, she is one of my favorite role models and I think she really embodies some of the most basic yoga principles. Bear with me here...

Satya is one of the essential ethical guidelines that yoga follows; it means "truthfulness." This can be interpreted multiple ways, including honesty towards others or oneself.

I think Rachael Ray is a wonderful example of someone who is really honest. Granted, I don't know her personally. But I love that she is the first person to point out that she hasn't attended college, she isn't a trained chef, and she has been (famously) quoted for saying that she was unqualified for every job she ever had. What has she done then? She started a non-profit organization, Yum-O!, that encourages and educates families to cook and eat healthy meals together. She is also responsible for a charity, Rach's Rescues, that helps support animal shelters and stray pets. Despite her generosity and concern with the well being of families and animals, she remains level-headed and, in my opinion, humble. Plus...her food is delicious!

Presto Pesto Chicken
This recipe is adapted from Look + Cook by Rachael Ray. I opted for pre-made pesto to save time, but feel free to use homemade.

- 2 chicken breasts
- 2 wedges Laughing Cow Cheese (I used mozzarella and sun-dried tomato flavor)
- 1/4 cup pesto
- 1 tomato, sliced into rings

Preheat the oven to 450 degrees. Spray a large baking sheet with olive oil spray.

Butterfly the chicken by slicing into it lengthwise so it can open like a book. In a small bowl, combine the cheese and pesto. Divide the cheese/pesto mixture between the butterflied chicken pieces and close the chicken, so the meat is sandwiched around the cheese/pesto. Sprinkle the chicken all over with salt and pepper and top with the tomato slices. Bake in the oven for 20 minutes, or until completely cooked. serves 2

My No-Nonsense Veggies n' Barley
I eat this mixture of vegetables and grains often because it compliments almost any meal and is a cinch to make.

- 2/3 cup quick-cooking barley
- 1 1/2 cups chicken stock
- 3/4 cup frozen mixed vegetables
- oriental powdered mustard

Combine the barley, stock, and vegetables in a medium saucepan. Bring to a boil, cover, and reduce the heat to a simmer. Cook for 10 minutes. Remove the lid from the pan and turn the heat up to high. Stir continuously until any remaining liquid is absorbed. Remove from the heat and season to taste with the mustard, some salt, and pepper. serves 2

Grasshopper Brownies
This recipe is also from Rachael Ray's Look + Cook book. I made it healthier by using canned pumpkin instead of eggs and oil, substituting sugar-free brownie mix for traditional, and using 100 calorie packs of oreos instead of traditional oreo cookies.

- 15 oz. canned pumpkin
- 1 box sugar-free brownie mix
- 8 Andes mints, chopped
- 3 packages 100 calorie Oreo Cakesters, chopped

Preheat the oven according to directions on the brownie mix box. Spray a 8x8 pan with nonstick spray. In a large bowl, combine the pumpkin and brownie mix. Add half of the chopped mints to the batter and stir to incorporate. Pour the batter into the pan and top with the remaining mints and the chopped oreos. Bake in the oven according to the directions on the brownie mix box. serves 12