I started my yoga practice back up again. My baby is 9 weeks old. I was given the green-light from my doctor to start exercising at my 6-week appointment but somehow, I just couldn’t make it work. Until today.
Somehow, I had developed a whole line-up of excuses. The baby may wake up. The girls may need me. I don’t want to be interrupted. I have no time. Where is my yoga mat anyway? But I just couldn’t go on this way. Yoga keeps me grounded and provides clarity. I always leave my mat refreshed despite my feelings before starting the practice. Days just flow better when yoga is part of it.
So, how did I do it? First, I located my mat and set it in a new home near the location that I planned to do the yoga. I picked out the postnatal video I would follow the day before and had it ready on standby. I went about my day. Suddenly, all 3 children were busy or sleeping. I took off my culottes and pressed play on my laptop. I started my yoga practice in my t-shirt and undies.
I realized that I had been waiting for the perfect moment to get back to the mat. Then, I realized that I may be waiting a very long time for that perfect moment to come.
Now, “mama does yoga in her undies” is a household fact.
Tomato and Ricotta Cheese Pie
Makes: 1 savoury pie
Time: Prep time for filling and assembly (30 minutes) + Baking time (45 minutes) + Cooling time (10 minutes)
Butter Crust Pie Dough (makes 2 crusts or a crust and a bottom) *
230 g (2 ½ cups) all-purpose flour
1 tsp salt
230 g (1 cup) unsalted butter, cubed and chilled
59 mL – 118 mL (¼- ½ cup) ice water
1 tbsp unsalted butter
1 large white onion, thinly sliced
2 cloves garlic, chopped
220 g (1 heaping cup) ricotta cheese
1 tbsp, fresh oregano, chopped
½ tsp salt
5 large eggs
146 g (3/4 cup) whole milk
1 tbsp Dijon mustard
1-2 tomatoes, thinly sliced (use colourful ones)
sea salt and pepper
Butter Crust Pie Dough
1. Blend the flour and salt in a food processor or whisk by hand.
2. Add the butter and pulse or incorporate using 2 knives or a pastry cutter. Butter pieces should be about the size of your fingernail.
3. Add 59 mL of water and pulse or mix with a wooden spoon. If the dough is not coming together, add more water, slowly until it starts to clump. Turn out the dough onto your workspace and form into 2 discs. Wrap in plastic wrap and place in the refrigerator. Let the dough rest for an hour before using or overnight.
1. Melt the butter in a medium skillet. Cook the onions and garlic on medium-low. Set aside.
2. Mix the ricotta, oregano and salt in a small bowl. Set aside.
3. Whisk the eggs, milk and mustard in a medium bowl. Set aside.
1. Remove pie dough from the refrigerator and allow to warm slightly before using.
2. Preheat the oven to 400°F (200°C).
3. Roll out one disc of dough to fit a large quiche dish (about 27 cm or 10.5 inches).
4. Layer cooked onion and garlic on the bottom. Scoop out heaping tablespoons full of the ricotta mixture and place on top of the onion and garlic (no need to spread it out). Evenly pour the egg mixture on top. Arrange the tomatoes in a pattern (have fun). Sprinkle salt and pepper on top.
5. Bake for 15 minutes. Reduce the heat to 375°F (190°C) and bake for an additional 30 minutes. Allow to cool and set for 10 minutes before serving.
Serve with a leaf lettuce salad and Rosé wine.
Freeze the extra pie dough or use it up to make a galette!