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Better Than Takeout


Recipes to Fuel You with Kathryn Budig

Better Than Takeout

Recipes to Fuel You with Kathryn Budig


You love practicing with Kathryn on the mat, now join her in the kitchen for this special class series! She's serving up 6 delicious, vegetarian recipes that are as quick and easy as your favorite takeout.

This vegetarian take on bolognese is hearty, robust and full of flavor. Zucchini noodles add lightness and a pop of color, but add to any kind of noodles you like for date night or a family meal. Press play, then look out for an email containing a copy of the recipe! Lentil Bolognese Ingredients: 1/2 sweet onion, rough chopped 2 large carrots, rough chopped 2 stalks of celery, rough chopped 1/2 cup extra virgin olive oil 1 red chilli pepper, seeds removed and minced 1 cup full bodied red wine* 2 Tbsp tomato paste 2 cups brown lentils, cooked 1/4 cup canned coconut milk (use the thick top layer only) 1/4 cup grated pecorino cheese* Noodle of choice (we are using zucchini noodles for this recipe) Salt and pepper, to taste 1/2 cup fresh basil, chopped (optional) Instructions: 1. Place onions into food processor and blitz it into tiny pieces. 2. Transfer onions into a separate bowl, and then repeat the blitzing with your carrots and celery. 3. Warm your olive oil over medium heat in a large, deep saute pan. 4. Toss in your onions and sprinkle generously with sea salt and a smattering of black pepper. 5. Saute for 5 minutes then add carrots, celery, and chili pepper. Saute for another 5 - 7 minutes. 6. Add your red wine to the mix and stir well. Let the mixture simmer for roughly 3 minutes. 7. Mix in tomato paste, coconut milk, and lentils. Taste for additional seasoning. 8. Let this pile of goodness cook down for another 5-10 minutes. 9. Add cheese, stir well, then remove from the heat. If it seems too watery, let it simmer a bit longer or kick up the heat. 10. Pile bolognese over noodle of choice and enjoy! Notes: *Substitute 1 cup of stock/broth + 1 tablespoon of balsamic vinegar or lemon juice for red wine. *Substitute nutritional yeast flakes for pecorino cheese if avoiding dairy.
These tasty, grain-free muffins can be eaten for breakfast or dessert! Full of fiber, they are delicious with chocolate and cherries, but also work with any seasonal fruit. Press play, then look out for an email containing a copy of the recipe! Cherry Chocolate Coconut Flour Muffins Ingredients: 3/4 cup coconut flour 1/2 cup maple syrup 2 eggs, organic + free-range 1 tsp baking soda 1/3 cup apple butter* 1/4 cup coconut oil, melted 1 cup almond butter 1 tsp vanilla extract 1/2 cup dried cherries* 1/2 cup dark chocolate chips Coconut oil spray or baking spray of choice Instructions: 1. Preheat oven to 350 degrees F (177 C). 2. Spray 12-cup nonstick muffin tin with coconut oil or baking spray of your choice. 3. Using a large spoon or hand mixer, combine all the ingredients except cherries and chocolate chips. 4. Fold in cherries until well combined. 5. Distribute batter evenly into prepared pans, filling each 3/4 full. 6. Top each muffin with a few chocolate chips. 7. Bake for 20-25 mins, or until a wooden skewer inserted into the center of a muffin comes out clean.* 8. Allow muffins to cool 5-10 minutes before serving. Notes: * Substitute any other seasonal fruit butter if you cannot find apple. * Substitute 1/2 cup defrosted cherries, roughly chopped, for dried cherries. * If using defrosted cherries, add an extra 5 minutes to total bake time.
The secret to this incredible veggie burger? Beets! With special sauce and all the fixings, these burgers are party ready, but also great for a solo night in. Press play, then look out for an email containing a copy of the recipe! Ingredients: The Sauce: 4 Tbsp sweet pickle relish 3 Tbsp mayonnaise, vegan or regular 1 Tbsp rice vinegar 1 Tbsp chopped white onion Salt to taste (we recommend maldon) 1 Tbsp beet, finely minced The Burger: 1 large carrot 1/2 bunch dino kale, tough stems removed 2 small red beets 1/2 head romaine lettuce 2 stalks celery 1/2 white onion, diced 1 Tbsp coconut oil or extra virgin olive oil (plus extra for frying) 1 cup shiitake mushrooms, chopped 1.5 cup quinoa or brown rice, cooked and cooled 4 Tbsp nutritional yeast 2 Tbsp tamari or soy sauce 1/3 cup organic ketchup Fixins: Cheese slices, vegan or regular Buns or english muffins, gluten free or regular Dijon mustard Ketchup Bibb lettuce leaves (or any lettuce variety you have available) 1/2 red onion, slivered 1 tomato, sliced 1 avocado, sliced Instructions: 1. Place carrot, kale, beet, romaine and celery in the food processor and blitz into tiny pieces. 2. Saute white onion in 1 Tbsp of coconut or extra virgin olive oil. Sprinkle with salt and cook for 3-5 minutes. 3. Add chopped mushrooms and cook for another 3 minutes. 4. Deglaze the pan with 1 Tbsp tamari or soy sauce and sprinkle in 2 Tbsp of nutritional yeast flakes. 5. Remove mushrooms from heat and set aside. 6. Combine veggies, mushroom mixture and quinoa in a large mixing bowl. Mix in remaining 1 Tbsp of tamari, ketchup, and 2 more Tbsp of nutritional yeast. Salt to taste. 7. Warm 1-2 tsp of oil on a large frying pan over medium heat. Create a patty out of your mixture and gingerly place into the pan (the patties may crumble easily). 8. Cook for 3-4 minutes, and then flip with a spatula (don't panic if they fall apart, you can reshape them once they flip). 9. Cook for another 3-4 minutes on the second side. 10. Add cheese and cover with a lid so the cheese melts quickly. 11. If you are building a traditional burger, transfer your patty to your bun of choice. Layer with sauce, mustard, lettuce, tomato, avocado, and red onion.
These come together instantly! Mix up the almond butter sauce, add it to eggs and bananas, blend and voila! Ready for the griddle. They're gluten-free, high in protein, and will keep you satisfied for the whole morning. Press play, then look out for an email containing a copy of the recipe! Cardamom Coconut Almond Butter Pancakes Ingredients: Almond Butter: 1 cup almond butter 3 Tbsp honey 1/2 cup unsweetened coconut flakes 1/4 tsp ground cardamom Pancakes: 2 eggs, organic + free-range 2 ripe bananas 1/2 cup cardamom coconut almond butter Pinch salt Coconut oil spray or baking spray of choice Fixins: Maple syrup and coconut oil to taste Remaining cardamom almond butter Banana slices Unsweetened coconut flakes Instructions: 1. Mix all almond butter ingredients together in a medium sized bowl. 2. In a blender, add eggs, bananas and almond butter. 3. Blend on medium speed until smooth. 4. Heat a large frying pan over medium heat and spray with coconut oil. 5. Pour pancake mix onto hot pan into circles slightly larger than a coaster. 6. Flip after 3-4 minutes (keeping a close eye on it). 7. Cook for one more minute, then transfer to a plate and serve with your favorite toppings!
Make these beautiful, spicy, crunchy kelp noodles in minutes! Bright and light, they're perfect before a yoga practice as they won't bog you down. Press play, then look out for an email containing a copy of the recipe! Spicy Kelp Noodles Salad Ingredients: 1 inch piece of fresh ginger, about the size of your thumb 1/2 cup almond butter 1.5 tsp honey 1.5 Tbsp tamari or soy sauce 1 Tbsp toasted sesame oil 2 limes, juiced 1/4 cup water 12oz bag kelp noodles, rinsed and cut 1 carrot, shredded 3 green onions, thinly sliced (white + green parts) 1/2 cup purple cabbage, thinly sliced 1/3 cup cilantro, chopped Fixins: 1 avocado, sliced hot sauce sea salt chopped cilantro, chopped green onions, lime wedges Instructions: The Sauce: 1. Remove about a thumb size of ginger, remove skin with the tip of a spoon or knife, and mince finely. 2. Combine minced ginger, almond butter, honey, tamari, sesame oil, lime juice into a blender. 3. Keep blender running on low and add water as needed, blending until smooth. 4. Taste as you go so you can modify your sauce - remember you want it to be strong as it will dilute once it covers the noodles. 5. Add a pinch of salt and good glug of hot sauce if desired. The Noodles: 1. Combine noodles and sauce in a large bowl and toss until noodles are well coated. 2. Add carrots, cabbage, green onion, and toss again. 3. Transfer into serving bowls and garnish with avocado, extra fresh herbs, hot sauce and any additional salt.
These puppies are full of power! Perfect to pop in your mouth on the go, for a midday snack or for traveling. Press play, then look out for an email containing a copy of the recipe! Quinoa Egg Power Bites Ingredients: 2 cups quinoa, cooked 1 Tbsp melted ghee or extra virgin olive oil 4 eggs, organic + free-range 1 cup cucumber, shredded 1/2 cup pecorino cheese or 1/4 cup nutritional yeast flakes 1/4 cup fresh basil, chopped 2 tsp ground cumin 1/2 tsp cayenne pepper 1.5 tsp sea salt 1/4 cup walnuts, chopped (optional) Hot sauce to taste Instructions: ***If cooking quinoa from scratch, in a small pot, combine 2 cups of water or broth, 1 cup quinoa, 1 tsp olive oil and a punch of salt. Bring up to a boil, uncovered. Once boiling, reduce heat to a low simmer, and cover. Cook for 15 mins. Fluff with a fork and let cool before using for this recipe. 1. Preheat the oven to 375 degrees F (190 C) 2. Spray 12-cup nonstick muffin tin with coconut oil or vegetable oil spray. 3. In a large mixing bowl combine eggs, cucumber, cheese, basil, cumin, cayenne, salt, and remaining ghee or olive oil. Mix well. 4. Stir in cooked quinoa. 5. Distribute mixture evenly into prepared pans, filling each 3/4 full. 6. Bake for 20-25 minutes, until bites are firm and golden on top. 7. Let bites cool on a rack so you don't burn your excited mouth! Douse in hot sauce if you like an extra kick.