Nicola Yvette

Pilates, Vinyasa Yoga, Movement & Strength Training
Writing in a journal lets the noise of my mind fall outward onto paper. It becomes a ritual, ink sticking to the side of my hand (lefty) while those pages fill up with words and drawings. There is freedom in the process and in turn I no longer have to let those thoughts swirl around once they pour out. I just let the journal absorb the language and then I can clear my mind for new experiences, thoughts and the chance to be fully present.
Journalling becomes a way for me to express myself creatively. I try to bring this to my classes, both yoga and Pilates. All the poses have a new element to initiate curiosity. They never get bland for me and I strive to share my personal curiosity with my students. Socrates said, "Wisdom begins in wonder." How elegantly simple and true. 
I hope to see you this week, we will explore movement as usual finding new places to breathe in to. 

Writing in a journal lets the noise of my mind fall outward onto paper. It becomes a ritual, ink sticking to the side of my hand (lefty) while those pages fill up with words and drawings. There is freedom in the process and in turn I no longer have to let those thoughts swirl around once they pour out. I just let the journal absorb the language and then I can clear my mind for new experiences, thoughts and the chance to be fully present.

Journalling becomes a way for me to express myself creatively. I try to bring this to my classes, both yoga and Pilates. All the poses have a new element to initiate curiosity. They never get bland for me and I strive to share my personal curiosity with my students. Socrates said, "Wisdom begins in wonder." How elegantly simple and true. 

I hope to see you this week, we will explore movement as usual finding new places to breathe in to. 

Back in NYC and ready to start teaching again. Book Pilates Bootcamp on the site and email me directly to book privates. Peace peace peace and lets get out bodies back in motion.

Back in NYC and ready to start teaching again. Book Pilates Bootcamp on the site and email me directly to book privates. Peace peace peace and lets get out bodies back in motion.

Summer Vacation August 28th until July 7th 
I choose to spend Sunday’s with my husband, usually lounging barefoot in nature some where in or just outside Manhattan. This is how I reignite my passion for my practice and living in the city. I take reprieve, one day off a week and make sure that on said day I do not work. It’s hard not to work when you love what you do, I constantly sequence routines in my head and try to avoid diving to my phone to answer emails. But WE all must carve out time off. We dedicate ourselves to our work but we must be just as diligent in finding quality time for ourselves. My husband is the one who seeks solace in nature, I follow but never seek it out. However, what a gift to explore the simplicity amidst the quieter places, there is so much splendor in the grass (Wordsworth). We went up to The Cloisters to admire its beauty, danced with a brass band, walked a slack-line with people cheering us across and ate delicious guacamole. My vacation comes next week but the truth is that I will miss you all and its hard to leave what I do, but I will try. 

Summer Vacation August 28th until July 7th 

I choose to spend Sunday’s with my husband, usually lounging barefoot in nature some where in or just outside Manhattan. This is how I reignite my passion for my practice and living in the city. I take reprieve, one day off a week and make sure that on said day I do not work. It’s hard not to work when you love what you do, I constantly sequence routines in my head and try to avoid diving to my phone to answer emails. But WE all must carve out time off. We dedicate ourselves to our work but we must be just as diligent in finding quality time for ourselves. My husband is the one who seeks solace in nature, I follow but never seek it out. However, what a gift to explore the simplicity amidst the quieter places, there is so much splendor in the grass (Wordsworth). We went up to The Cloisters to admire its beauty, danced with a brass band, walked a slack-line with people cheering us across and ate delicious guacamole. My vacation comes next week but the truth is that I will miss you all and its hard to leave what I do, but I will try. 

#Vegan #Gluten-Free Beet Carpaccio with Mint Dressing
Preheat oven to 350 degrees. Thinly slice beets with a mandolin, food processor or if you have mad skills take it under a knife. The key is the thin slices so the bites melt in your mouth. Lay the beets flat on a rack in a deep baking dish so that the juices don’t over saturated the beets. Cook for 40-55 minutes. The beet juice will steam the beets from underneath the rack. I have modified this recipe from Epicurious to be friendly to my diet. 
Ingredients:
6 large beets (you will have leftovers for your salads the next day!)
Mint Dressing (place ingredients in a food processor and let marinate while beets cook):
12-15 leaves of fresh mint 
2 TBSP of minced shallot
1/3 cup of rice vinegar
4 TBSPs of olive oil (add more if you like a thinner dressing)
1 TSP of fresh squeezed lemon juice
1 TBSP of raw sugar
1 TSP of sea salt
Lay out the beets on a plate, place #vegan cashew cream cheese in the center and pour on the mint dressing. It’s a great appetizer for a party but also perfect for dinner. I had leftovers so I added beets to my salad and got creative with them for a few days. The dressing is so delicious you can add it to whatever needs to extra flavor.
Happy eating!

#Vegan #Gluten-Free Beet Carpaccio with Mint Dressing

Preheat oven to 350 degrees. Thinly slice beets with a mandolin, food processor or if you have mad skills take it under a knife. The key is the thin slices so the bites melt in your mouth. Lay the beets flat on a rack in a deep baking dish so that the juices don’t over saturated the beets. Cook for 40-55 minutes. The beet juice will steam the beets from underneath the rack. I have modified this recipe from Epicurious to be friendly to my diet. 

Ingredients:

6 large beets (you will have leftovers for your salads the next day!)

Mint Dressing (place ingredients in a food processor and let marinate while beets cook):

12-15 leaves of fresh mint 

2 TBSP of minced shallot

1/3 cup of rice vinegar

4 TBSPs of olive oil (add more if you like a thinner dressing)

1 TSP of fresh squeezed lemon juice

1 TBSP of raw sugar

1 TSP of sea salt

Lay out the beets on a plate, place #vegan cashew cream cheese in the center and pour on the mint dressing. It’s a great appetizer for a party but also perfect for dinner. I had leftovers so I added beets to my salad and got creative with them for a few days. The dressing is so delicious you can add it to whatever needs to extra flavor.

Happy eating!

#Vegan Raw #Gluten-Free Daikon Pappardelle with Arugula Miso Pesto
Pappardelle noodles are my favorite, unfortunately the flour in the noodles doesn’t love me back. Even gluten-free pastas make my tummy unhappy. I needed an alternative to the floury goodness for which I used to indulge; enter daikon radish strips.
This meal takes 20 minutes to make and was inspired by Why I Consume Art Blog . She has beautiful food and healthy recipes.
Ingredients:
1-2 Daikon Radishes 
Arugula Miso Pesto:
2 Cups of arugula 
1/2 Cup of sunflower seeds 
2 Cloves of garlic
2 TBSP of white miso
2 TBSP of extra virgin olive oil
1 TSP of rice vinegar
Sea salt, lemon, red pepper flakes and pepper to taste

Daikon Radish Prep:
1. Wash and trim the top root
2. Peel the radish by starting on one side, peel from top to bottom, repeat 4 times and then rotate the radish one quarter. Continue to rotate and peel until you are done. 
3. Soak the radish in a bath of cold ice water for 20 minutes while you prep pesto. Then strain and add pesto.

Arugula Miso Pesto:
1. Toast the sunflower seeds in a pan on medium heat. I spray the pan with minimal olive oil and watch the seeds turn from grey to a lightly toasted brown color. Takes 3-7 minutes.
2. Mix the arugula, toasted sunflower seeds, garlic, white miso, olive oil and rice vinegar.

On the bottom of the plate, I prepped a bed of brown rice and green lentils just to add some texture. You can make quinoa or add nothing at all. This dish is packed with flavor. It is a Japanese twist on an old Italian favorite. It is pungent and very strong. I really liked how easy it was to make and the flavor is like nothing I have ever had before. Leftovers don’t turn out well with a dish like this so make only enough for the evening. Mix the pesto and daikon radish noodles together, sprinkle with red pepper, sea salt and pepper. Garnish with raw sunflower seeds and lemon wedges. ENJOY!

#Vegan Raw #Gluten-Free Daikon Pappardelle with Arugula Miso Pesto

Pappardelle noodles are my favorite, unfortunately the flour in the noodles doesn’t love me back. Even gluten-free pastas make my tummy unhappy. I needed an alternative to the floury goodness for which I used to indulge; enter daikon radish strips.

This meal takes 20 minutes to make and was inspired by Why I Consume Art Blog . She has beautiful food and healthy recipes.

Ingredients:

1-2 Daikon Radishes 

Arugula Miso Pesto:

2 Cups of arugula 

1/2 Cup of sunflower seeds 

2 Cloves of garlic

2 TBSP of white miso

2 TBSP of extra virgin olive oil

1 TSP of rice vinegar

Sea salt, lemon, red pepper flakes and pepper to taste

Daikon Radish Prep:

1. Wash and trim the top root

2. Peel the radish by starting on one side, peel from top to bottom, repeat 4 times and then rotate the radish one quarter. Continue to rotate and peel until you are done. 

3. Soak the radish in a bath of cold ice water for 20 minutes while you prep pesto. Then strain and add pesto.

Arugula Miso Pesto:

1. Toast the sunflower seeds in a pan on medium heat. I spray the pan with minimal olive oil and watch the seeds turn from grey to a lightly toasted brown color. Takes 3-7 minutes.

2. Mix the arugula, toasted sunflower seeds, garlic, white miso, olive oil and rice vinegar.

On the bottom of the plate, I prepped a bed of brown rice and green lentils just to add some texture. You can make quinoa or add nothing at all. This dish is packed with flavor. It is a Japanese twist on an old Italian favorite. It is pungent and very strong. I really liked how easy it was to make and the flavor is like nothing I have ever had before. Leftovers don’t turn out well with a dish like this so make only enough for the evening. Mix the pesto and daikon radish noodles together, sprinkle with red pepper, sea salt and pepper. Garnish with raw sunflower seeds and lemon wedges. ENJOY!

Gluten-Free Banana Pancakes with Fruit Salad
I woke-up Sunday craving pancakes, since I am gluten-free internet recipe research was required. I always search for recipes that have the most natural ingredients (preferably nothing with xanthan gum) and whatever I can use in my kitchen. I came across this recipe from Cookie+Kate and modified it slightly. Long story short, this recipe makes the best pancake I have ever had. 
Here is what I changed:
Instead of 3 bananas, I used 2 and then 1/2 cup of unsweetened apple sauce to the mixture.
I also added Fruit Salad which makes it taste oh so good.
Fruit Salad Recipe:
1 Pink Lady Apple (or whatever is in season) chopped into bite size pieces
1/2 Avocado chopped into 1/4 inch squares
1/4 cup unsulfured apricots, sliced into thin pieces
1 TSP of flax seeds
1 TBSP of fresh mint leaves chopped
1 TSP of fresh lemon juice
Mix all the ingredients in a bowl and serve it on top of the pancake. Adds texture and helps flavor the entire dish. 
Enjoy!

Gluten-Free Banana Pancakes with Fruit Salad

I woke-up Sunday craving pancakes, since I am gluten-free internet recipe research was required. I always search for recipes that have the most natural ingredients (preferably nothing with xanthan gum) and whatever I can use in my kitchen. I came across this recipe from Cookie+Kate and modified it slightly. Long story short, this recipe makes the best pancake I have ever had. 

Here is what I changed:

Instead of 3 bananas, I used 2 and then 1/2 cup of unsweetened apple sauce to the mixture.

I also added Fruit Salad which makes it taste oh so good.

Fruit Salad Recipe:

1 Pink Lady Apple (or whatever is in season) chopped into bite size pieces

1/2 Avocado chopped into 1/4 inch squares

1/4 cup unsulfured apricots, sliced into thin pieces

1 TSP of flax seeds

1 TBSP of fresh mint leaves chopped

1 TSP of fresh lemon juice

Mix all the ingredients in a bowl and serve it on top of the pancake. Adds texture and helps flavor the entire dish. 

Enjoy!

Quinoa Pineapple Bowls
After my yoga retreat in Ojai, my friend and I concluded the event at a Vietnamese restaurant in West Hollywood where we devoured an amazing pineapple rice bowl. The dish inspired me to make it at home because WOW! The dish is so fresh, healthy and perfect for summer. Here is my initial attempt to repeat the magic.
Creates 2 pineapple bowls, takes about 30 minutes.
1 pineapple (cut lengthwise and gutted of fruit with an ice cream scooper)
2 cups of red quinoa (you’ll have some leftover!)
1 white onion (cut 1/4 inch)
6 celery stalks (cut into 1/8 slices)
10 sprigs of fresh cilantro
5 slices of fresh ginger
3 TBSP of curry powder
2 TBSP of Bragg’s Amino Liquid 
* Prep the pineapple after the quinoa is cooking. Cut it from the bottom to the top of the leaf part, this will be your bowl. Grab your ice cream scooper and scoop the fruit. I cut the scoops into smaller pieces and placed it into a bowl until Step 3. 
1) Preheat the oven to 350 degrees. Cook the quinoa on medium-high and add a dash of olive oil to prevent sticking, 1 cup quinoa to 2 parts water, reduce heat to simmer after it boils for 1 minute. Takes about 15 minutes to cook thoroughly.
2) Pour 2 TBSP of olive oil to a large pan on medium-high heat, add ginger and then saute onions. After 3 minutes add curry powder to create the base of flavor. Coat the onions in the curry and don’t let the onions soften, keep the firmness.
3) After 7 minutes add in this order celery, quinoa, pineapple chucks and juice, cilantro and Braggs. Mix well and transfer into the pineapple bowls. 
4) Bake the pineapple bowls for 10 minutes.
Enjoy! Easy, healthy and delicious. Its going to become a staple around this house.

Quinoa Pineapple Bowls

After my yoga retreat in Ojai, my friend and I concluded the event at a Vietnamese restaurant in West Hollywood where we devoured an amazing pineapple rice bowl. The dish inspired me to make it at home because WOW! The dish is so fresh, healthy and perfect for summer. Here is my initial attempt to repeat the magic.

Creates 2 pineapple bowls, takes about 30 minutes.

1 pineapple (cut lengthwise and gutted of fruit with an ice cream scooper)

2 cups of red quinoa (you’ll have some leftover!)

1 white onion (cut 1/4 inch)

6 celery stalks (cut into 1/8 slices)

10 sprigs of fresh cilantro

5 slices of fresh ginger

3 TBSP of curry powder

2 TBSP of Bragg’s Amino Liquid 

* Prep the pineapple after the quinoa is cooking. Cut it from the bottom to the top of the leaf part, this will be your bowl. Grab your ice cream scooper and scoop the fruit. I cut the scoops into smaller pieces and placed it into a bowl until Step 3. 

1) Preheat the oven to 350 degrees. Cook the quinoa on medium-high and add a dash of olive oil to prevent sticking, 1 cup quinoa to 2 parts water, reduce heat to simmer after it boils for 1 minute. Takes about 15 minutes to cook thoroughly.

2) Pour 2 TBSP of olive oil to a large pan on medium-high heat, add ginger and then saute onions. After 3 minutes add curry powder to create the base of flavor. Coat the onions in the curry and don’t let the onions soften, keep the firmness.

3) After 7 minutes add in this order celery, quinoa, pineapple chucks and juice, cilantro and Braggs. Mix well and transfer into the pineapple bowls. 

4) Bake the pineapple bowls for 10 minutes.

Enjoy! Easy, healthy and delicious. Its going to become a staple around this house.

Spring Cleanse Drink
My spring cleansing routine is the simplest drink combining water, fresh ginger and apple cider vinegar. I continue to eat healthy foods and just add this into my diet; I don’t endorse dieting or detoxing that is not something I can get behind. This drink cleanses your palate, while at first the taste/smell is pungent but it becomes so refreshing you might want some pre-made for a post workout drink. The benefits of apple cider vinegar are numerous (Google it!) and wow do I feel more energy after I drink it. 
Here is the recipe:
4 cups of water
2-3 TBSP of Apple Cider Vinegar (unfiltered)
2-4 TBSP of freshly grated ginger (peel the skin off)
Add a few drops of lemon for freshness

Let the contents mix steep for 2 hours in your refrigerator. Make sure you buy natural unfiltered apple cider vinegar; Bragg’s is a common store brand. I buy mine at the Union Sq. Farmers Market and it rocks. If you want less pungency add honey to sweeten it (2-4 TBSP). When I first started drinking it, I needed the honey but eventually it become so refreshing I didn’t need to add the sweetness. 

Spring Cleanse Drink

My spring cleansing routine is the simplest drink combining water, fresh ginger and apple cider vinegar. I continue to eat healthy foods and just add this into my diet; I don’t endorse dieting or detoxing that is not something I can get behind. This drink cleanses your palate, while at first the taste/smell is pungent but it becomes so refreshing you might want some pre-made for a post workout drink. The benefits of apple cider vinegar are numerous (Google it!) and wow do I feel more energy after I drink it. 

Here is the recipe:

4 cups of water

2-3 TBSP of Apple Cider Vinegar (unfiltered)

2-4 TBSP of freshly grated ginger (peel the skin off)

Add a few drops of lemon for freshness

Let the contents mix steep for 2 hours in your refrigerator. Make sure you buy natural unfiltered apple cider vinegar; Bragg’s is a common store brand. I buy mine at the Union Sq. Farmers Market and it rocks. If you want less pungency add honey to sweeten it (2-4 TBSP). When I first started drinking it, I needed the honey but eventually it become so refreshing I didn’t need to add the sweetness. 

Just planted my urban herb garden, using recycled egg cartons and quarter roll paper. Wish em luck finding the sun!

Just planted my urban herb garden, using recycled egg cartons and quarter roll paper. Wish em luck finding the sun!

I made this gluten free vegan banana bread, its so delicious that there is almost none left. I modified this recipe from the Ambitious Kitchen. Its relatively healthy and great for a snack or breakfast.
Ingredients (as modified and taken from Ambitious Kitchen):
3 cups of oatmeal 
1 1/2 tsp baking powder
½ tsp baking soda
¼ tsp sea salt
2 frozen overripe bananas
1 TBSP olive oil
1/3 cup of turbinado sugar
1 tsp of vanilla extract
2/3 cup of raisins
1/3 cup of chopped walnuts
2 TBSP flax seeds

                        
Instructions:

Preheat over to 350 degrees.

1) Put the 3 cups of oatmeal in a food processor, turning it into flour. Place the oat flour into a mixing bowl and add baking powder, baking soda and sea salt.
2) After oat flour is cleared out of the food processor, peel and mix the frozen bananas with olive oil, sugar and vanilla. Once the mixture is creamy and whipped thoroughly add it to the oat flour.

3) Fold in the raisins, walnuts and flax seeds. Pour the mixture into an oiled bread pan add a topping of oatmeal and sugar on top for flavor. Cook for 35 minutes. 
I dunked mine in coffee, really delicious.

I made this gluten free vegan banana bread, its so delicious that there is almost none left. I modified this recipe from the Ambitious Kitchen. Its relatively healthy and great for a snack or breakfast.

Ingredients (as modified and taken from Ambitious Kitchen):

3 cups of oatmeal 

1 1/2 tsp baking powder

½ tsp baking soda

¼ tsp sea salt

2 frozen overripe bananas

1 TBSP olive oil

1/3 cup of turbinado sugar

1 tsp of vanilla extract

2/3 cup of raisins

1/3 cup of chopped walnuts

2 TBSP flax seeds

                       

Instructions:

Preheat over to 350 degrees.

1) Put the 3 cups of oatmeal in a food processor, turning it into flour. Place the oat flour into a mixing bowl and add baking powder, baking soda and sea salt.

2) After oat flour is cleared out of the food processor, peel and mix the frozen bananas with olive oil, sugar and vanilla. Once the mixture is creamy and whipped thoroughly add it to the oat flour.

3) Fold in the raisins, walnuts and flax seeds. Pour the mixture into an oiled bread pan add a topping of oatmeal and sugar on top for flavor. Cook for 35 minutes. 

I dunked mine in coffee, really delicious.