Friday Education

Have you ever felt like it was hard to get out of bed in the morning? The following link will provide you with several images of a simple morning sequence to open your heart 🙂

 

Click here to view the blog from Mind Body Green. If you are interested in other blogs or posts from this website, feel free to click here to check it out.

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Recipe of the Week: Thai Salad

thai saladThai Salad
Ingredients:
• 330g extra firm tofu, cut in cubes
• 2-3 carrots, shredded
• 1 green pepper, thinly sliced
• ½ Spanish or red onion, thinly sliced
• ¼ cup lime juice
• 1 tbsp fish sauce
• 2 tbsp brown sugar
• 1 tsp sambal oelek (thai chili paste)
• 3 tbsp. chopped unsalted peanuts
Directions:
1. Combine and marinade above for 3 hours
2. When serving, add cilantro and top with peanuts

By balancedmotionblog Posted in Recipes

Friday Education: Summer Time Fun and Goodness!

beachHello Friends!

As I was coming into work today I took a swing by the spot where I am hoping to lead a couple outdoor Pilates classes by our beautiful lake Temiskaming 😀 When I got there I sat on my mat for a minute or two, feeling out the “vibe” of the place, (a little hippie I know haha). But as I sat there I thought “hey even if these classes don’t run ( I need 3 people for them to go) I am going to come down here anyway and do my Pilates practice!” It was so peaceful and relaxing…..this also got me thinking about our education blog for today. Of course, our friend’s at MindBodyGreen never disappoint, and had a handy article for me to share with all of you 🙂 11 Things You’ve Got To Try Before Summer Ends (click here to check it out)  I especially like 2,3,4,9,and 11 😉 Enjoy!

For more info on the Beach Classes and all of our great classes click here.

P.S Sherry is running a Wake Up Vinyasa Flow Yoga Thursdays at 6:50am starting next Thursday! Another awesome way to start your day! This class is sure to give you energy and good, happy place feelings 😀

Have a Safe and Happy Weekend All !

Blog-Stand Up Paddle Boarding

Stand Up Paddle Boarding- Woohoo!
By Sherry Morton Jibbpaddle_surf_mallorca

This past weekend I had the pleasure of attending the Elk Lake Eco Centre’s Reel Paddling Event. Personally I stepped out of my comfort zone (not being a strong swimmer) and tried Stand Up Paddle Boarding. What a great experience that was! To be standing on the board & paddling across the water is totally cool. I have to say that the core that I have created with Pilates & Yoga really showed up on the board, and was the reason I felt so stable and strong. After I finished my 3 hour lesson with Matt, a great instructor from Toronto, I even tried some Yoga on the board and I have to say I am hooked. I totally see Yoga on Paddle Boards in my future. If Stand Up Paddle Boards weren’t your thing there was canoeing and kayak workshops as well as a full weekend of white water training. A big high five to all the staff at the Eco for a great day! You guys are the best. A big thank you to Shawn Sadler the new general manager at the Eco for bringing us this event with great instructors locally & from afar. If you missed it this year be sure to check out the Reel Paddling Event next year!

Aside

Quinoa Stuffed Peppers
Adapted from “Vegetarian Times”

pepper

This dish freezes well for future meals. Quinoa provides whole-grain goodness and a serving of protein.
Ingredients:
• 1 medium onion, finely chopped (1 cup_
• 2 tbsp olive oil
• 2 ribs of celery, finely chopped (1/2 cup)
• 1 tbsp ground cumin
• 2 cloves of garlic, minced (2 tsp)
• 1 10 oz pk. Forxen chopped spinach, thawed and squeezed dry
• 2 15 oz cans of diced tomatoes, drained, liquid reserved
• 1 15 oz can black beans, rinsed and drained
• 1 cup quinoa (or a bit more if desired)
• 3 large carrots, grated (1 ½ cups)
• 4 large red bell peppers either halved lengthwise or tops cut off
• Feta cheese (to garnish)
Directions:
1. Heat oil in sauce pan over medium heat. Add onion and celery, and cook 5 minutes or until soft. Add cumin and garlic, and sauté for 1 min. Stir in spinach and drained tomatoes. Cook 5 mins, or until most of the liquid has evaporated.
2. Stir in black beans, quinoa, carrots and 2 cups of water. Cover and bring to a boil. Reduce heat to medium- low, and simmer 20 minutes, or until quinoa is tender.
3. Grill Red peppers on the BBQ (or in the oven) until soft.
4. Fill each bell pepper with filling. Garnish with salt and pepper and feta cheese if desired.

 

Recipe of the Week

By balancedmotionblog Posted in Recipes

Friday Education: Superfoods

Happy Friday All!

Have you ever heard someone say “oh that’s a superfood” and you’re thinking…what the heck does that mean? Well a superfood is defined as: a nutrient-rich food considered to be especially beneficial for health and well-being. Okay so what kind of superfoods are out there? Take a look at this great blog (click here) from MindBodyGreen to check out some of the best superfoods 😀

Have a safe and fun weekend!

 

Recipe of the Week: Skinny Onion Rings

Skinny Onion Rings
From Julie Daniluk, R.H.N Sliming Meals that Heal Cookbook

Onions are anti-inflammatory powerhouses but not when they have been dipped in batter and deep-fried toxic oil! Julie has come up with a light and crispy onion ring recipe that preserves all of the goodness of onions. Try using purple onions- they contain resveratrol, a phytonutrient that has been found to work on a cellular level, affecting macrophages, lymphocytes and dendritic cells (your soldiers of immunity) to lower inflammation and boost your immune system. Amaranth is a tiny, yellow grain that is rich in magnesium and reduces painful muscles cramps. Apple cider vinegar slows the release of sugar (from foods) into the bloodstream. When your blood sugar is balanced, inflammation is reduced.

Ingredients:
• 1 ½ cups puffed amaranth
• 1 tsp nutritional yeast
• ¼- ½ tsp pink rock salt or gray sea salt
• 2 large purple onions, sliced into 1/4 –inch rings.

Olive oil for brushing

• 2 egg whites
• ¼ cup non-dairy milk
• 2 tbsp apple cider vinegar
• ½ cup brown rice flour
• 1 tsp dill week
• 1 tbsp extra-virgin olive oil

Optional Addition:
½ tsp curry powder

Directions:
1. Preheat oven to 350°F. Coat a baking sheet with light brush of olive oil.
2. Beat egg whites, non-dairy milk, vinegar, rice flour, dill weed and oil in a bowl until light and foamy.
3. Combine puffed amaranth, nutritional yeast and salt in a separate bowl.
4. Add separated onion rings to egg-white mixture and coat well. Drop a few onion rings at a time into the bowl with the amaranth mixture, gently coating the rings with the seasoning.
5. Spread evenly on the baking sheet and bake for 35 to 40 minutes or until crispy.
Makes 8 servings.

By balancedmotionblog Posted in Recipes