Wildflowers, Wine and Warrior Women Yoga Retreat
An Amazing Opportunity
I had the most incredible opportunity recently… I was asked to cater a wonderful event called the Wildflowers, Wine and Warrior Women Yoga Retreat!
This event was hosted by Cheryl Alexander and Lindsey Martin as the first yoga retreat for the newly formed Roam Yoga Retreats company. It was a 2 night, 2.5 day retreat where 28 women connected at the beautiful of the Rockin Star Ranch in Brenham, Texas.
Since the event was held in the Spring, the wildflowers were out in full force and created a gorgeous country welcome for all of the attendees. The Rockin Star Ranch was complete with cozy cottages, picturesque green pastures and the cutest animals around!
A Nourishing Menu
The women attending the retreat were going to need some serious nourishment given all the yoga and activities they were doing over the weekend. So I created a healthy menu that would both fuel their bodies and taste delicious!
On the menu, I included some of my favorite recipes like Roasted Red Pepper Dip, Almond Flour Biscuits with Strawberry Chia Seed Jam, and Sweet Curry Lentil Soup. I even included the Almond Butter Chocolate Chip Cookies from my Secretly Healthy Sweet Treats e-book.
The best thing for me was seeing how much the women enjoyed the food that I made! I loved hearing them ooh and ahh, as well as seeing them go back to the buffet tables for seconds, thirds or even fourths!
The best comment I heard was from one of the attendees, who told me that she was worried that she would be hungry all weekend because she didn’t think that yogis would eat that much food. But after seeing and tasting the food on the first night of the event, she knew that she was not only going to feel full and satiated, she knew the food was going to delicious!
Among the other menu items, the ladies had so many favorites like:
- Mushroom and Asparagus Breakfast Casserole
- Cherry Almond Protein Balls
- Chicken Tikka and Shrimp Tandoori with Naan and Basmati Rice, and
- Avocado Hummus
We had the Avocado Hummus as part of our wine and appetizers on the first night of the retreat. It was a warm and windy spring day, but it was so much fun to get a chance to talk to the ladies as they were arriving at the retreat.
This recipe was definitely a crowd favorite, so I thought I would share this quick and easy recipe with you today!
Avocado Hummus Dip
What I love about this dip, is that, like traditional hummus, you get loads of protein and fiber from the chickpeas. However, with this dip, there is a huge boost of healthy fats from the avocado and even more fiber and phytonutrients from the spinach. This dip is definitely a powerhouse of nutrients! Plus it tastes so deliciously savory from the garlic and has a gorgeous creamy texture, perfect to contrast with the crunch of your favorite vegetables or chips.
A few tips for making this dip at home:
- Use a food processor or high speed blender to smoothly blend all the ingredients together
- The amount of olive oil needed may depend on the power of your blender or food processor. If you have a really high powered blender, you will likely need less olive oil. Conversely, if you do not have a high powered blender or food processor, you will likely need more liquid to get the blades spinning to create the dip.
- If you’d like to reduce the oil content of the dip, you can substitute half of the olive oil with water. This will help to thin out the dip to the consistency that you prefer. You can also add water if your blender or food processor is a lower speed, and needs more liquid to get things moving.
Thank You!
A huge shout out to Cheryl, Lindsey and all the women that attended this retreat. It was such an honor and pleasure to be able to cook for y’all! I look forward to seeing you again soon!
And a very special thank you to Sandra, my mother-in-law, who helped me tremendously to cook, clean and provide support throughout this entire event!
Make sure you check out Roam Yoga Retreats for future yoga retreats!
Essential Kitchen Tools
Below are my list of essential kitchen tools that you'll need for this recipe.
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Avocado Hummus Dip
This dip takes snacking to a whole, new level! Filled with protein, fiber and phytonutrients, this dip is a nutrition powerhouse!
- 1 15-ounce can chickpeas, (rinsed and drained)
- 1 large avocado, (seeded, peeled and coarsely chopped)
- 1/2 cup baby spinach, (packed)
- 1/2 large fresh lemon, (juiced)
- 1 clove garlic, (peeled)
- 1 teaspoon salt, (plus extra for seasoning)
- 1/4 teaspoon freshly ground black pepper, (plus extra for seasoning)
- 1/2 cup extra-virgin olive oil
- Place all the ingredients into a high speed food processor or blender.
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Blend all together to desired smoothness. You may need to stop the blender/food processor and scrape down the sides several times till all the ingredients are blended well.
- Taste and add more salt and pepper as desired.
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Serve immediately, with your favorite veggies and chips!
- The amount of olive oil needed may depend on the power of your blender or food processor. If you have a really high powered blender, you will likely need less olive oil. Conversely, if you do not have a high powered blender or food processor, you will likely need more liquid to get the blades spinning to create the dip.
- If you’d like to reduce the oil content of the dip, you can substitute half of the olive oil with water. This will help to thin out the dip to the consistency that you prefer. You can also add water if your blender or food processor is a lower speed, and needs more liquid to get things moving.
- Store in an airtight container in the fridge for up to a week.
*** Did you get your FREE copy of my Secretly Healthy Sweet Treats E-book? Download it right now! ***