Cooking on a yoga teacher’s budget. Pfffff…struggle doesn’t HAVE to be real…

Lots of stuff in this...ALL THE STUFF!

Lots of stuff in this...ALL THE STUFF!

It’s true, as a full time teacher or fitness instructor, you’ve got to hustle like hell to make ends meet in the beginning. To make sure you have enough to eat after paying rent, bills, taxes, health insurance, your monthly Spotify subscription and anything else you use to run your shit like a rockstar, it takes more than just a little elbow grease and nose to the grindstone…it takes sacrifice of nights out with friends, exotic vacations (unless your leading a retreat), unplanned dinners out, takeout and really much of a social life at all.

But I’m not complaining….In fact, it’s well worth it. Friends will always be there even if you don’t frequent the bars with them or meet them at a four star restaurant. Bali or Tokyo are pretty much staying put. And do you really need to grub-hub-it-up again for the fourth time in a week??

No, dude.

Here’s a simple, amazingly delicious and filling recipe that is plant based and will last you almost an entire week.

A little disclaimer here before we proceed: if your looking for exact measurements, this may give you anxiety to read…I cook with my heart and bend a lot of rules in the kitchen when it comes to my food, so take some notes from this and play around with the recipe on the back of the packaging of what you buy. And as always, get creative and TASTE your food throughout the process. After all, it’s about the journey not the end result, right?

Pour a glass of wine or some Pellegrino, throw on some house music and shake your booty while you prep…I dare you not to smile while doing this.

For this enticing little stew, I used the following:

Lentil mix (see below picture)

Baby carrots, chopped

2 medium zucchini, thickly sliced

Mini Tri color sweet peppers, sliced

Small onion, chopped

2–3 cloves garlic, minced

Half pkg extra firm tofu, cubed

Spices list is below, but add your favs!

Pick up your favorite veggies at the market, or go by my list above. Also, grab a package of this sensationally magnificent mix…4 bucks at just about any grocery store!! And for this recipe, you’ll only use about half of it!

Best soup mix ever!

Best soup mix ever!

First, like I said, throw on some great music. I think I listened to an entire Frankie Knuckles mix and just busted a move at my counter, prepping the veggies. Music is essential when I cook, and I think it actually makes the food taste better. I don’t know…I could be wrong, but I get into it more when I’ve got tunes in the background. No tv shows, or podcasts….just put on some feel good sounds to create some good juju!


Cut up a small onion(yellow or white work perfectly) and mince 2 or 3 cloves of garlic. Heat a big pot and add some oil to coat the bottom. Once the oil is rolling around nice and crazy, add the onion and garlic and savor that sizzle!!!

Stir occasionally for about 5 minutes. Then add the water and half of the veggie mix package. Say Abracadabra and sprinkle in some sea salt!

Follow the water to mix ratio on the back of the package…it comes out perfect.

You’ll have to add quite a bit if sea salt to it, since it’s a fairly large batch, so be generous and don’t fret about your blood pressure. Salting the boiling water actually speeds up the cooking process of your veggies and also minimizes nutrient loss. Most of it dissolves in the water anyways, so it won’t taste over salted…but play around with this…add about a tablespoon at first to the water and as your mix is a-cookin’, taste it.

*Spices*: I added some of my go to spices such as: turmeric, paprika, cumin, cracked pepper, oregano, thyme, and a little cayenne.

Let it simmer for about 10 minutes and then add your carrots.

Wait another 10 minutes, then add the rest of your veggies and tofu. I recommend firmer veggies, like carrots, peppers, or celery. Mushrooms or tomatoes tend to get a little too soft for my taste, but whatever fancies your taste buds…

The soupy mix will start to take on a beautiful rich red color. Are you getting hungry??

Soupy your heart out

Soupy your heart out

Add more salt and a little more pepper to taste.

And there…the masterpiece is done…eat with tortilla strips or just plain.

I ate this for almost 4 days! Keep it cold and you can even freeze it!

This is great for meal prepping and saving money. And you can change things up with the recipe however you like in case you get bored with the same flavors.

Enjoy, my loves! Peace, love and light to you all!!