I’m on a break between yoga classes. I taught at 6 a.m. and I’m heading back to teach again at 9:45 a.m. The Thursday 9:45 is a new class for me (and the studio). We just added five new “not hot” classes to our morning schedule. These classes are held in a warm (think 82-85 degrees) studio instead of our hot studio (which is 100 degrees and about 55-65% humidity). They still feature our signature power flow but without the crazy heat. I know 82-85 still seems pretty warm but you wouldn’t believe the difference!
We added this new class format about a year ago and I’m really excited to finally be teaching one of them with the addition of the morning classes. While I L-O-V-E hot yoga, it’s so refreshing to teach a class where the heat isn’t such a focus. It makes me happy that we can accommodate everyone and that the heat isn’t a barrier to entry. The class sizes are a bit smaller and that’s also a nice change of pace! 🙂
I’m sharing some recent eats with you today and I think you’ll find some new and different ideas!
Scrambled eggs and fruit.
Breakfast with a girlfriend at Terrace Cafe. Omelet with turkey bacon, spinach and mushrooms, fruit and a croissant.
Cucumber wrapped sushi at Namastay Kitchen.
And our Remix Salad with spinach, cucumbers, tomatoes, sprouts, avocado, salmon and coconut milk ranch.
I’ve been going crazy with leftovers from the potluck. Spinach, lemon pine nut orzo, deli turkey, avocado and tahini dressing.
Take two: spinach, lemon pine nut orzo, tomatoes, falafel, deli turkey and tahini dressing.
Take three: (it just got better every day!) spinach, arugula, tomatoes, deli turkey, falafel, lemon pine nut orzo, hummus, baba ganoush and homemade pita chips.
My favorite recent dinner was this Moroccan Chicken with Green Olives and Lemon.
We ate it two nights in a row. The first time I served it with roasted eggplant and green beans.
And the second night with sauteed eggplant and tomatoes over rice.
Bone-in pork chops seasoned with Dizzy Pig Red Eye Express, which is a coffee-infused rub and so good on pork. I cooked the pork chop in a cast iron skillet. Roasted carrots and super crispy herb potatoes along with leftover green beans on the side.
And finally, wild Alaskan salmon seasoned with Dizzy Pig Shakin’ the Tree and baked with a lemon on top. Roasted broccoli, rutabagas and beets on the side.
Off to teach my yogis! Have an excellent day! 🙂
For my yogis, do you prefer hot, warm or completely unheated classes?
What’s been on your lunch or dinner rotation lately?