Sunday, October 14, 2012

Yoga! Training to be a Yoga instructor!

My passion for fitness and eat clean foods has lead me to my next challenge. One that I have contemplated since being pregnant. I admit that I never really appreciated Yoga for the craft that it is. 

I am known to be super active and busy bodied, and rather be out running, spinnning, doing crazy bootcamps, high impact aerobics or weight training, I found Yoga to be something that was too 'slow' paced for me. Then I got pregnant in the Fall of 2010. My high intensity workouts continued and I was introduced to Pre-natal Yoga by a means of 'stretching' and found it to be a place that I just melted into my mat. This was so much more than 'stretching'. How ignorant I was! 

I grew a huge connection to my body and my baby. I practised Yoga weekly and found such incredible benefits to my mind, body and spirit. Since Chloe was born in July 2011, I have focused my energy on training for  a few runs, including a 1/2 marathon. My hight intensity workouts started up again..but this time something was wrong! Since returning to my 'big girl' job...I have discovered how stress has crept back into my life. My hard workouts helped, but it seemed temporary. How did I forget Yoga? I have recently returned to my mat and found that I am rediscovering it again with such gratitude. The awesome feelings I have after a great practice, continue much longer than the time of the session. The learning of my mind and body and its capabilities are starting to unfold and I am truly excited.

I decided to take a huge leap and challenge myself to go deeper, I will take on the next 7 months to focus my desire to become a Registered Yoga Teacher with Yoga Alliance with Yoga by Sarah. Here I am first weekend of classes in, and I am already feeling the transformation. I am excited for the open road ahead and looking forward to sharing my journey with you! 
Embracing the challenges as they arise and maintaining the balance and strength to succeed. I will do this! 



Sunday, October 7, 2012

Thanksgiving Eat Clean options!

Fall is my favourite season and Thanksgiving is simply my favourite holiday! I love this time of year, the crisp air, the beautiful colour of the leaves on the trees and the food...oh the food. I am a little crazy for pumpkin pie and all the other pumpkin concoctions out there. I have found some variations to make it through this holiday without turning into a pumpkin myself. I thought I would share a few tips to help you enjoy this special time!

No Added Sugar Pumpkin-Apple Butter Recipe
from Spark People


I love this spread this over whole wheat toast for breakfast with nut butter or to thicken my fall soups. My son Josh loves it with bananas. You won't believe I didn't add any sugar!
Number of Servings: 24


1 (29-ounce) can pumpkin puree or fresh steamed pumpkin
1 cup apple cider
1 tablespoon pumpkin pie spice
1 Granny Smith apple, peeled and diced



Try this on acorn squash, too!
Give away small canning jars of pumpkin butter as gifts. Due to the low acid in the pumpkin, it is not suitable for canning. Place a label on the jar with the date made. Note that it will keep in the refrigerator for one week or up to three months in the freezer.
Be sure to use pumpkin puree, not pumpkin pie mix, which contains spices and sugar.
Place all ingredients in a lidded saucepan. Cover and simmer over moderate heat for 10 minutes. Remove the lid and cook for an additional 20 minutes. Stir frequently, as the mixture gets quite thick.

Puree with an immersion blender or in a food processor. Pour into canning jars or sealed containers. Refrigerate until chilled.

Makes 3 cups, 2 tablespoons per serving.