Posted in Recipes

Vegetarian Tuna Casserole

I think I am one of a handful of people that enjoy tuna casserole so when I bought vegan tuna (yes it really is a thing) I knew what I would be having. I couldn’t wait to make this dish and looked forward to having what I consider a comfort food, some would disagree perhaps and think this dish more on the lines of torture food. Regardless of how you feel about this recipe I hope you try it even by the looks of it from this picture it is a pass. Just remember looks can be deceiving.

You will want to buy either this brand or a vegan tuna of your choice for this recipe. I enjoy this brand for grilled tuna and cheese sandwiches, and it defiantly works well for this casserole because I went for more of the classic basic recipe, so the nutritional value is not very high, but it was tasty.

Vegetarian Tuna Casserole:

1 3.3 ounce package of vegan tuna

1 can of cream of mushroom soup

Plant based milk (the amount of a can of mushroom soup)

1-2 cups of shredded white and orange cheddar cheese

1/4 cup of breadcrumbs

2 1/2 cups of cooked penne pasta noodles or egg noodles

1 cup of frozen peas or even corn like I used works

1 tablespoon of butter

Salt and pepper per taste

In a large saucepan over medium high heat melt the butter then add the cream of mushroom soup. with the empty cream of mushroom soup fill it all the way with the plant-based milk then pour that into the pan add salt and pepper blending it together. This can be done while the noodles are cooking per the package instructions. When the noodles are done drain and rinse them then and add to the milk mixture. Pour mixture into a 11×9 casserole dish top with shredded cheese and breadcrumbs. Cook uncovered at 375 for about 30-40 minutes or until cheese is melted and the casserole is bubbly. (I cover mine for half the time then remove lid for the last 15 minutes.)

Cook at 375 for about 30-40 minutes or until cheese is melted and the casserole is bubbly. (I cover mine for half the time then remove lid for the last 15 minutes.)

Remove casserole from oven, serve and enjoy even if it does not look Pinterest worthy.

Posted in Uplifting


We all breath but not all of us breath. Wait, what? Yes, it’s true we all get the basis down but not all of us breath in a way that we should. I think we could learn a lot from newborns. From that moment we are born everyone in the room waits for that first breath that leads to that wonderful sound of the first cry. As newborns we use our nostrils and full belly breath but as we grow, we start to use our mouths and chest breath, then wonder why we have a lot of problems.

When I first started to practice yoga, long before I learned to teach it all I heard from my teacher was no mouth breathing in his class. Yes, there’s times when you do use your mouth in yoga but maybe that can be for a different blog. At first it was hard for me to move with my breath and only use my nose but over time I came to love the feel of movement with my breath, the expansion of my ribs as air filled all of my lungs into the full belly breath.

Now, as a yoga teacher I have the pleasure of helping others see the value of the breath. I find it so amazing that this what seems so simple and helps every part of our body function at its best from neurological, reducing anxiety or stress to digestion, blood pressure and even aiding in reduction of some decease, is forgotten or overlooked until we are having problems. I only named a few things our breath helps with, but the list goes on and what I find amazing is that the very beginning of man in

Genesis 2:7 Then the LORD God formed a man from the dust of the ground and breathed into his nostrils the breath of life, and the man became a living being.

I love how the new international version says it, God formed a man, like no one to special just a man formed from dust, but it took the very breath of God to become the man a living being, a person with a purpose. The is used when talking about something of particular, a is used when talking about something in a general, notice the differance?

When we start to forget to breath our bodies feel it and show signs of problems and if we don’t stop and realize it then our bodies will let us know in a big way. Getting so busy with life that we forget the very thing that enables us to live. The very breath of God that gave us life, he wants to be that full breath that gives life to every part of our bodies as we move through life and learn to breath with him in our movements. He was there when we took our first breath and he will be there when we take our last but it’s the middle of it all that he is waiting and wanting to be there for, if we only allow him to be. He won’t push, no that is true love. Infact he will let us breath our shallow mouth breathing not living the full life he breathed into us to be.

O, we can do something about it and it’s so simple too. All we need to do is like when I started learning yoga, listen to the teacher, invite him in letting his air fill our lungs and learn how to breath with him in our movements.

Posted in Recipes

Tofu Tacos

I really enjoy tofu, it is so versatile, and I don’t mind the texture, but I know many who just can’t get over it.

I have made tofu tacos since my children were so little now, they are grown adults one still enjoys this recipe, and yes, the one whom still enjoys this recipe is my meat-eating son who says he likes these better than meat tacos!

I don’t freeze my tofu for this recipe but those of you that have a hard time with the texture may like to do that step. I just pat dry all the moisture out of my tofu that I can with a towel and some wights then cut it into small bite sized pieces or for today’s recipe I decided to shred the tofu.

To Freeze tofu:

This will take about 15-20 minutes to prep but you may find it worth doing because you may keep it in the freezer up to five months.

Drain all water out of tofu.

I recommend using cheese cloth but if you only have towels, they work too. Place cheesecloth or towel on a flat surface such as a cutting board. Put drained tofu on the cheesecloth/ towel then cover with cheesecloth/ towel, finally place a heavy object on top for about 15 minutes. This will remove all remaining moisture.

After the 15 minutes place cut or shredded tofu in a freezer bag, make sure all air is out of the bag.

Don’t get alarmed when you see the frozen tofu’s color it will change to some form of yellow depending on the brand you use. Remember to always thaw tofu before cooking.

Tofu Tacos:

Extra Firm Tofu cut into small pieces, or you may wish to shred the tofu (the amount depends on the size and appetites of those eating but one block serves 2-3 people)

4-5 cloves of garlic diced.

1 small onion chopped.

1-2 green chilies chopped.

1 Tablespoon cumin or per taste

1 Tablespoon red chili powder or per taste

1Teaspoon onion powder

1 Teaspoon garlic powder

1 Teaspoon veggie bouillon

1 8oz can tomato sauce.

1 Tablespoon olive oil

Black and white pepper, and Tabasco per taste.

Place olive oil in frying pan then add tofu, garlic, onion green chilies sauté let tofu get nice and crispy brown. add seasoning, veggie bouillon, tomato sauce and tabasco. Let simmer then serve on hard or soft taco shells top with the ideas below.

Taco toppings:

Grated Cheese

Lettuce, Tomatoes, Avocados and Cilantro chopped.