Puma Yoga

Summer meals

With fruits and vegetables filling up our gardens and local farmers’ markets, summer is a wonderful time to enjoy lighter, vegetarian fare and keep it healthy. Here are a couple of simple, delicious and nutritious recipes from Puma Yoga's own, Jennifer Lenhart. We’d love to hear from you, too. Be sure to share your favorite recipes with us here at the Puma Yoga blog. We’ll give them a try and post our favorites. Keep cooking, and enjoy!

Avocado, Corn, & Tomato Salad

• Boil 6 ears of corn until done, cut kernels off cobs
• While corn cooks, squeeze juice of 1 lime into a medium bowl 

To the bowl add:

• Three avocados, cut up
• 1 tsp. salt
• Handful of fresh cilantro minced
• About 1/4 of a red onion, minced
• 1 pint of grape tomatoes, halved
• Add the corn after it's cooled a bit
• Add cumin and salt/pepper to taste

Mix well, and enjoy! 

Sweet Potato & Black Bean Burritos

• Peel and dice 3 large sweet potatoes; bring a large pot of water to a boil and add the sweet potatoes; cook until just tender 
• 2 cups cooked rice (I usually make this recipe when I have leftover rice to use up)
• While the potatoes cook, saute a large diced onion in 2 TBS olive oil; when onions are soft, add 1 tsp salt, 2 cans of drained & rinsed black beans, and 2 tsp. cumin. Cook for a few minutes, and then add 1 can of Rotel Diced Tomatoes & Chilis (or add some fresh tomaotes and chilis to taste). Use a potato masher to smash up the bean mixture.
• When the potatoes are done, drain and put in a large bowl. Add the onion-black bean mixture and the rice. Squeeze the juice of one lime into the bowl, add a handful of fresh, chopped cilantro, and mix well to combine.
• Spread the mixture onto whole wheat tortillas and roll up. Spray a 9x13 baking dish with cooking spray and place the rolled burritos in it.
• Cover with foil and bake in a 350 degree oven for 15 min; remove foil and bake for 15 more minutes; let stand for 5 minutes before serving.

Eat as is, or top with guacamole, salsa, or diced tomatoes.