I hope that Monday has been kind to you. I realize that I am in the minority but I love Mondays. I love the start of a new week and the opportunity to take control over setting the tone for the week.
That said, my Monday wasn’t totally easy breezy…because sometimes they just aren’t. I started my day on a great note with a new personal training client and then headed over to Y2 to catch the 9:15 hot vinyasa. I was really looking forward to practicing since I had been away from my mat all weekend. Drenched in sweat, I searched for my physical limits in each of the postures. When standing series was finally over and we hit the floor, I felt content and exhausted. And then the emotion flooded in. That’s what I love so much about yoga. It forces you to deal with what is going on in your head and your heart. There’s no pushing aside/”it’s okay” when you’ve pushed your body and mind to that point of your practice.
Everything is okay. I just have some things that are weighing heavy right now and I am working to let go of them. I encouraged my evening class to do the same. Make the practice an exercise in letting go. I shared with them that when I speak in class it is often in regards to something that is going on in my own life and what happened on my own mat this morning. Being open, honest and vulnerable has been one of the biggest challenges of teaching yoga for me but it only leads me to a stronger connection with my students.
Rewind. The eats.
We arrived home from around 7:30 on Sunday night and Brandon requested soup for dinner. Luckily, I had all the ingredients on hand to make broccoli cheddar soup and we had bread in the freezer. This was actually my first time making broccoli cheddar and it was delicious. I’ll definitely share the recipe soon.
Natalie sent us home with apple cake with caramel icing and it was soooo good. We definitely enjoyed a slice for dessert Sunday night and another small slice tonight! Apple cake might be my most favorite fall dessert.
Lunch today after training + yoga was a garden vegetable tempeh sandwich on whole wheat with mayo, honey mustard, avocado, spinach, colby jack and tomato.
We tried a new recipe for dinner. I got home from teaching yoga around 7:30 and we got busy in the kitchen making tandoori chicken with yogurt sauce, Indian spiced potatoes and roasted broccoli. We loved all of the spice that went into this dish and it is a definite make again. Ethnic foods/spices are so tasty!
Tuesday is my busiest day of the week so I must get myself to bed. Alarm is set for 4:45 a.m.!