What NOT To Eat if you’re a yogi

Recently my daughter discovered a truly unique website. Called This is why you’re fat, the website is nothing but picture after picture of unbelievably gluttonous, and mostly meat and cheese concoctions, some of which are (I have to admit) hilarious. Too horrible to look away, I found myself laughing out loud more than once.

Here are a few pictures of some of the ones I feel compelled to share:

The Bacon Mug –
A giant mug made out of bacon filled with cheddar cheese.

Bacon Wrapped French Toast Sticks Stonehenge

Inside-Out Spaghetti & Meatballs –
A giant meatball stuffed with spaghetti, marinara sauce and ricotta cheese.

Meat (in) loaf

The Meat-Up –
Ground Beef, topped with 2 pepperoni logs, stuffed with Cheez Whiz,
topped with a layer of bacon, topped with a layer of mozzarella cheese slices,
topped with more bacon, topped with meatballs,
and served with brown gravy.

The 30,000 Calorie Sandwich –
Sandwich filled with ground beef, bacon, corn dogs,
ham, pastrami, roast beef, bratwurst, braunschweiger and turkey,
topped with fried mushrooms, onion rings, swiss/provolone/cheddar/feta/parmesan cheeses,
lettuce and butter on a loaf of white bread.

The Widowmaker –
1.5 lbs of ground beef, 1 package of bacon, 1 package of italian sausage,
1 box of hot pockets, 1/2 package of fried onion strips between 2 Tombstone Pepperoni Pizzas
topped with Velveta Cheese and Marinara Sauce.

Pork Brains in Milk Gravy (didn’t know this was possible)


Mediterranean Pasta Salad

This recipe has graced the table at many AYA events. It is super simple and we use fresh ingredients as much as possible. Hope you like it as much as we do:

1 lb cheese tortellinis, cooked and cooled

2 cups artichoke hearts

1 tblsp lemon juice

1 cup pitted olives, chopped, sliced or whole

1/2 cup parsley

5-6 roma tomatoes chopped (or any other variety, total about 1 lb)

1 cup radicchio chopped

3 tblsp balsamic vinegar

1/2 cup olive oil

1/2 cup fresh basil leaves chopped

Prepare everything and stir it together. It is best to let it sit for a little while before serving so it flavors through. It is still good if you increase or decrease amounts of the things you like or don’t like. Enjoy!

Vegetarian Shepherd’s Pie

Here is a really good, filling and nutritious dinner which is especially good in the winter. You can add or subtract the amounts of all the ingredients depending on your taste:

Shepherd’s Pie

1 1/2 cups green or brown lentils

2 tblsp butter

2 carrots chopped

2 stalks of celery chopped

1 tomato sliced

Chopped fresh parsley

cayenne pepper


Potato topping:

1 1/2 pounds potatoes, boiled for mashing

1 cup mozarella cheese

4 tblsp butter

1/2 cup milk or soy milk

salt and pepper


Heat the oven to 375 degrees.

Rinse the lentils well. Boil them in a pan for 30-40 minutes or until they are soft. Melt the butter in a pan and saute the carrots and celery until they a just soft. Mix the cooked lentils, carrots, celery, salt and cayenne pepper together. Spoon the mixture into a deep 2 quart baking dish. Lay the sliced tomatoes over the mixture and sprinkle with the parsley.

Mash the potatoes with the cheese, butter and milk, and salt and pepper. Spoon the potatoes over the lentil mixture.

Bake in the oven for 30 minutes or until the potatoes start to brown on the top. Serve immediately.

This dinner goes great with a simple green salad.

Tofu Chocolate Pudding

Here is a really good and simple recipe making chocolate pudding with silken tofu. You can’t taste the tofu:

12 oz silken tofu, drained

1/4 cup + 2 tblsp cocoa powder

1/3 cup maple syrup

1 1/2 tblsp vanilla extract

Put all the ingredients in a blender and process it for a minute or two until it is smooth. Pour the pudding into wine glasses or dessert dishes and refrigerate for 3-4 hours. Sprinkle fresh raspberries or strawberries on the top if you want before serving.

Vegetarian Chili Recipe

This is a great recipe even non-vegetarians like. I make it in a crock pot letting it cook for about 8 hours. It’s also a very forgiving recipe, meaning you can make changes to the amounts of the spices and add other vegetables if you want to.


  • 1 1/2 cups kidney beans, dried (or 2 cans)
  • 28 oz tomatoes, diced
  • 1 cup barley, hulled or pearled
  • 3-5 cups water or more, depending on cooking method
  • 1 tbsp chili powder
  • 1/2 tbsp cumin
  • 1 jalapeno, diced without seeds (optional)
  • 1 tsp coriander (optional)
  • 1/2 tsp unsweetened chocolate powder (optional)
  • Cayenne, to taste (optional)
  • Salt, to taste
  • Grated cheddar or pepper jack cheese (optional)
  • Tortilla chips

The night before boil the dried kidney beans in water for 5 minutes. Drain the water. Soak the kidney beans in water overnight, changing the soak water and rinsing the beans two or three times. For canned beans you can skip this step.

The next morning, drain the beans, and add everything to the pot except the last four ingredients. Let it cook.

When it is done add the cayenne and salt to taste. Garnish with cheese and tortilla chips.