November Students of the month: The Michaelsens

Stacey

1. Tell us about the first yoga class you remember. Did you like it?
It was an evening restorative class at my local YMCA in California. I loved how relaxed and calm I felt afterwards. It wasn't until I came to Yoga Yoga that I realized how strengthening and empowering it is too.

2. What do you like best about Yoga Yoga?
So many things! It's a tie between the teachers, staff and the community. I want to come back for workshops, retreats and teacher training!
3. If you could have a Yoga Yoga anywhere, where would it be?
A bike ride away from me. That currently means Chico, CA.

4. Who is your current favorite yoga teacher?
I am grateful to Angie for helping me to find my spirit.  I also love Jenn W., Lauren Z., Lizzie, Mollie G., Sarah S., & Tim S.

5. Off the mat and in the world, where are you?
Remembering that we are not separate and that it's all yoga.

6. What’s your sign?
Virgo.

7. Who is your favorite Austin character?
Bevo. We'll always be Longhorns!

8. What book are you reading right now?
Meditations from the Mat: Daily Reflections on the Path of Yoga by Rolf Gates & Katrina Kenison

9. What’s the first concert you attended?
A Beach Boys concert with my dad.

10. Share a recipe with us!
Southwestern Stuffed Acorn Squash
Recipe By: EatingWell
Serving Size: 6

Summary: Cumin and chili powder season a filling of veggie sausage, tomatoes, black beans and Swiss cheese for creamy acorn squash. Serve this stuffed squash with warmed corn tortillas for wrapping up bites of all the tasty ingredients.

Ingredients:
3 acorn squash, (3/4-1 pound each)
5 ounces veggie sausage
1 small onion, chopped
1/2 medium red bell pepper,chopped
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
2 cups chopped cherry tomatoes
1 15-ounce can black beans, rinsed
1/2 teaspoon salt
Several dashes hot red pepper sauce, to taste
1 cup shredded Swiss cheese

Directions:
Preheat oven to 375°F. Lightly coat a large baking sheet with cooking spray.
Cut squash in half horizontally. Scoop out and discard seeds. Place the squash cut-side down on the prepared baking sheet. Bake until tender, about 45 minutes.
Meanwhile, lightly coat a large skillet with cooking spray; heat over medium heat. Add sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, 3 to 5 minutes. Add onion and bell pepper; cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, chili powder and cumin; cook for 30 seconds. Stir in tomatoes, beans, salt and hot sauce, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.
When the squash are tender, reduce oven temperature to 325°. Fill the squash halves with the veggie mixture. Top with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted, 8 to 10 minutes.

Blake
1. Tell us about the first yoga class you remember. Did you like it?
All I remember about the first class is that I was so sore afterward. But it was a good class and I enjoyed it very much.

2. What do you like best about Yoga Yoga?
The best thing about Yoga Yoga is the community. All the teachers and the staff and all the other students are so wonderful.
3. If you could have a Yoga Yoga anywhere, where would it be?
Chico, California

4. Who is your current favorite yoga teacher?
Angie but all the teachers are incredible.
5. Off the mat and in the world, where are you?
Chico

6. What’s your sign?
Virgo

7. Who is your favorite Austin character?
Bevo

8. What book are you reading right now?
Meditations From the Mat

9. What’s the first concert you attended?
Dave Matthews at Pac Bell Park in San Francisco

10. Share a recipe with us!
Cinnamon Apple Dutch Babies – by Beth Michaelsen

Ingredients:
6 T butter or margarine
2 t ground cinnamon
1/2 cup brown sugar
2 large Granny Smith apples, peeled & sliced
4 eggs
1 cup flour
1 cup milk
powdered sugar

Directions:
Melt butter over medium-high heat in frying pan with oven-proof handle. Stir in cinnamon and brown sugar. Put thinly sliced apples into pan. Cook, stirring, until apples are translucent, about 5 minutes. Place pan in 425 oven while you mix batter: Whirl eggs & flour until smooth in food processor or blender. Blend in milk until smooth. Pour over apples in pan. Bake uncovered until pancake is puffy and golden, about 15 minutes. Dust with powdered sugar or serve with maple syrup.