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How to Keep Practicing Yoga Off the Mat - the Cooking Episode

April 5, 2018

One of my biggest hobbies is cooking; I love how creative I can get, smelling and tasting new things and mixing them all together.

These days I don't usually have so much time to invest in it, so I've come up with a few recipes that are both easy to make and turn out delicious.

Today I will demonstrate my cooking and yoga and humor skills all combined into one post.


The dish: Spaghetti with olive oil, green beans and tomatoes.


1 pack of spaghetti of your choice

400 grams of green beans

10-15 chopped cherry tomatoes or 3 chopped regular tomatoes

Olive oil- enough to not burn the vegetables but not too much to drown them

Spices: salt, pepper, oregano, basil (can be dried too)


The recipe:


Start by boiling hot water in the kettle and put some in a pot too

(They heat up faster this way)

Start heating the oil in a pan and adding the spices

(It tasted better this way)

Add the vegetables and some more oil and mix them all together

(Frozen vegetables do count)

Now that the water's heated up we can add the spaghetti, while keeping a low fire in the veggie pan

Don't forget to stir them every 2-3 minutes so they wouldn't stick to each other

And eventually put them all together

Wait patiently for about 5 minutes for all the tastes to soak in


Bon apettit!


 To start deepening your backbend practice today,

come check out my eBook

 Love of Backbends here


Have a beautiful day,





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