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Archive for February, 2009

So my 40 Days of Yoga has been going.  Going ok.  Maybe even going good if I’m feeling really optimistic.  But the reality is that if I step back and look at it realistically, I’m being a bit harsh on myself.  Since it started I’ve gotten up and meditated almost every morning.  I’ve also been doing more yoga than I’ve done for the last year, which feels amazing.  And I’m really feeling the difference.  I was even at a class on Sat (a heated power class) and felt so great.  After class, my friend who was practicing next to me commented on how great I looked during my practice.  It felt so good to have someone else notice the changes that were happening for me, many of which I wasn’t even allowing myself to notice.  A big part of the 40 Days program is letting go of the judgment.  But another part is about sticking to your commitments.  Realizing that you can’t just keep piling things into your life and expect to keep up.  To add things in, often we need to let other things go.  So for me, even though I’ve been really wanting to get back in shape and ride my bike more, I realized I was using that as an excuse to not fully participate in 40 Days of yoga.  So now, I always choose yoga first, and cycling second.  In this way I’m able to honor the commitment I made to myself and feel good about that.  Surprisingly, I’m still fitting in plenty of cycling as well.  It’s amazing how balance finds you if you can commit to what is important to you and stay on that path.

As for my food, that has been going well also.  This weekend I was a little too lenient, allowing dairy to creep in a bit, but as always, I feel the difference and will commit to removing that again.  As for some new meals to try out, here’s a few ideas that I’ve experimented with the last few weeks:

Whole wheat angel hair pasta with pesto sauce (you can easily find a pesto recipe on google, I used 2 c. basil, 1/3 c. walnuts, 1/2 c. extra virgin olive oil, 3 cloves garlic and salt to taste).  Leftovers can be frozen, I like to put them in ice cube trays till frozen then store in a ziploc.  This way I just pull out as many as I need for a recipes.  In the pasta I added a whole shredded zucchini as well, which I just mixed in with the pesto sauce after the pasta was cooked.

Another great dish is marinated grilled tempeh served over roasted kale and topped with caramelized onions and thinly sliced red peppers.  The marinade I used was: 3 tbsp of maple syrup, 3 tbsp of soy sauce, 1 tsp of rice vinegar, 2 cloves of garlic, minced and a pinch of cayenne.  You may even want to make twice this for a full package of tempeh to have enough for a sauce to.  I like to cut the tempeh in half first (creating two thin rectangles) and then cut it into pieces to allow the marinade to soak through.  Marinate for at least 30 min, then cook in a frying pan or on a grill.  Serve over roasted kale with a scoop of the caramelized onion/pepper mixture on top and drizzle with the sauce.  Remember because it’s not “raw” you can marinate the tempeh and still use the marinade as sauce, unlike with raw meat.

Here’s to making commitments, sticking to them, and seeing where life takes you!

Be well,
Jess

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