I Really Am A SAHM

by HEAB on March 22, 2011

Summer and I made it to Mommy & Me Yoga yesterday and had such a good class. We’ve reached the stage where Summer no longer sleeps on the go, and I’m trying really hard to be home for her naps. Problem is I don’t always know when that will be, and so it’s hard to plan things. We missed yoga last week due to our trip, and the week before involved a minor melt down, resulting in us leaving class 5 minutes after it started. That was when I realized I needed to be home for nap time. Hopefully, over the next month, Summer will get on more of a regular nap schedule, but until then, I’m staying put as both mama and baby are much happier when nap time does not get interrupted. It’s been good for me as I am always on the go, and I often forget to slow down. Besides, I don’t ever mind being at home with Summer, just the two of us. Only thing missing is CD. :)

On our way to yoga…


That’s my new I M Yoga Bag, and I’m kind of obsessed with it. I learned about this particular bag from Krystal who uses her’s for just about everything but her yoga mat. The bag was a gift. I’m getting more and more picky when it comes to the products I agree to review on my blog, but this one I definitely wanted to share with you guys. My Manduka Prolite mat (best yoga mat ever!) fits perfectly inside, and I love that the bag has both a zipper and a flap. You can wear it on one shoulder or across your chest, and there is a nifty little double compartment on the inside to hold your essentials plus a key ring. It’s super sturdy, and I’m contemplating using it as a diaper bag…I think my days of carrying around nothing but a wallet and tube of chapstick are over. Anyway, the bag is great, and you can purchase one of your own on Etsy.

Now, onto the food. As promised, yesterday’s casserole recipe…

The finished product…


Inspired by Katie’s Vegan Polenta Casserole.

Instead of polenta, I made a chickpea flour crust using this method (double the recipe) and then baked it in a ghee greased casserole dish for 25 minutes at 350℉.

For the veggie layer, I sauteed yellow and green squash, 1 red bell pepper, 1 small onion, and some chopped kale in 1 TBSP ghee for 5 minutes, and allowed the veggies to cook covered for 5 minutes. I then removed the lid and added 1 TBSP Nama Shoyu, 1 tsp onion powder, 1 TBSP Italian seasonings, 2/3 cup pasta sauce (for those of you watching your sugar intake, most commercial brand pasta sauces have added sugar. So, read your label or just use tomato sauce or paste), and 1/2 cup water. After the veggies + sauce simmered over low heat for another few minutes, I poured them over my chickpea crust along with 2 heaping TBSP of nutritional yeast and placed the casserole back in the oven for 35 minutes.

Delicious eaten alongside a plain oven baked sweet potato…


Somebody just woke up from her morning nap…gotta go. Have a good day!