Yonder Yoga Training Manual
MS Word Template Design
Yoga Studio Has a New Training Manual... And It's Editable!
The Challenge
Build a Word template for a training manual that incorporates multiple sections and page layouts.
The Solution
Graphic Ardt & Design, Inc. provided a Word template that's both functional and on-brand, along with instructions on how to use it.
Yonder Yoga is a business with multiple studios in Atlanta, GA, and across the Southeast. As new instructors join the company, the business realized that their Teacher Training Program Manual didn’t reflect their brand. The manual needed to be expandable, and the software they were using was Microsoft Word, so they called on the expertise of Graphic Ardt & Design, Inc. to create the template. It was set up to have a table of contents, section pages with photos, sub-section pages without a photo, and interior pages with 4 photos, 2 photos or just copy. All text options needed to be pre-formatted with styles set up in the Word template.
Alice's Manicotti
Month: January 2026
From Alice Marquardt z"l, with zucchini variation from @healthyveganeating
Ingredients
2 lb ricotta*
1 lb mozzarella
1 egg
2 cups chopped parsley
2 jars of spaghetti sauce
1 lb shredded mozzarella
Crêpes†:
3/4 cup flour
1 cup milk
1 tsp sugar
1/2 tsp salt
2 eggs
*use cottage cheese for a lower cholesterol version
†substitute 3 zucchini, thinly sliced
Directions
Crêpes†:
- Blend all ingredients ~15 seconds, scape the sides of the blender and blend another 10 seconds
- Let sit in fridge for 1 hour
- Heat a lightly oiled griddle or frying pan over medium-high heat
- Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crêpe
- Tilt the pan with a circular motion so that the batter coats the surface evenly
- Cook until the top of the crêpe is no longer wet and the edges pull away from the pan (do not brown), 1 to 2 minutes
- Run a spatula around the edge of the skillet to loosen the crêpe and flip into another hot pan or griddle and cook to seal theater side, about 1 minute more.
- Stack and set aside (you may need 2 recipes for all that cheese)
†For a slightly easier substitute, mandarin slice zucchini, very thinly, and blanche to soften
Manicotti:
- Chop 1 lb of mozzarella into half-inch cubes
- Combine ricotta, mozzarella, egg and parsley in a large bowl and mix well
- Cover the bottom of 2 9x12 casserole dishes with spaghetti sauce
- Put ~1 serving spoon of the combined cheese mix into a crêpe (or 3-4 zucchini slices, overlapping halfway)
- Roll crêpe (or zucchini slices) around the cheese and place the tube in the casserole dish on top of the spaghetti sauce
- Repeat until the pan is full of manicotti, then fill the second one
- Cover with spaghetti sauce and top with shredded mozzarella
- Bake at 350º for 1 hour
- Let sit 15 minutes
Leftovers can be frozen for future meals
Orange Cake
Ingredients
1 whole Navel orange, (organic)
3 eggs
2 cups (162.16 g) rolled oats
2 tsp baking powder
1/4 tsp salt
1/4 cup (59.15 ml) olive oil
1/3 cup (66.67 g) Greek yogurt
3/4 cup (177.44 ml) maple syrup
1 tsp vanilla extract
Icing:
3/4 cup (90 g) powdered sugar
1/2 orange,, zested then juiced
Directions
- Preheat your oven to 350℉
- Line an 8 inch round pan with parchment paper or grease it.
- Rinse and dry your orange. Remove any exterior stems and then quarter it. Remove any seeds. Use the entire orange, peel and all.
- Add the ingredients to your blender or food processor in the order listed. Blend till smooth and then pour the batter into your pan.
- Bake for 50 minutes to an hour or until top of cake is golden.
- Remove from oven and allow to set in the pan for 15 minutes then transfer to a wire rack to fully cool.
Icing:
- Whisk together the ingredients till smooth.
- Drizzle on cake when fully cooled.
Tahini Roasted Chickpeas
Ingredients
1 can of chickpeas
2 tbsp tahini
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp paprika
1 tsp sea salt
1 tsp ketchup
1 tsp mustard
1 tbsp cornstarch (optionally for extra crispiness )
Directions
- Combine tahini, ketchup, mustard and seasonings in a bowl
- Drain and rinse the chickpeas (optional: save chickpea water to use as vegan egg whites)
- Add to bowl and with the seasoned sauce
- Preheat the oven to 400°F/200C
- Line a large baking tray with parchment paper and spread the chickpeas in a single layer with space between if possible
- Roast for 30-45 minutes at 400°, until a little crispy, moving them around on the tray 1-2 times while in the oven
- Let cool and leave in a bowl on the counter to snack on for a few days, or throw them on a salad
Onion Roasted Chickpeas
Ingredients
1 (15oz) can chickpeas (or 1 ½ cups cooked chickpeas) (250 g)
1 onion, chopped finely
¼ cup (60 ml) tahini
1 tsp paprika powder
½ tsp salt
1 tbsp cornstarch (optional for extra crispiness )
Directions
- Cook onions over low heat for about 30 minutes to carmelize
- Combine tahini, paprika and salt in a bowl
- Drain and rinse chickpeas (optional: save chickpea water to use as vegan egg whites)
- Put chickpeas and caramelized onions in the seasoned tahini and coat well
- Line a large baking tray with parchment paper and spread the chickpeas in a single layer with space between if possible
- Roast for 30-45 minutes at 400°, until a little crispy, moving them around on the tray 1-2 times while in the oven
- Let cool and leave in a bowl on the counter to snack on for a few days, or throw them on a salad