I promise I will post something more
yoga-y soon, but these last few weeks I have been consumed with doing lot of behind the scenes work. If you haven't heard, I have my first retreat coming up this October! Workshops are in the works for outside the Boston area, and I am always working on developing and maintaining my curriculum for Down Under Yoga's 200 hour Teacher Training (there's one coming up this Fall, info session on May 22 at 1:30!)
Along with all of the other behind the scenes moving pieces, I've also been preparing for an in-studio photo shoot that is happening tomorrow. In anticipation of this shoot, I've been trying to eat really carefully. So I present to you, my lunch! Usually I am all about rice. Would eat it exclusively, with butter of course, if I could. But in an effort to be healthier - I've switched things up by substituting riced cauliflower. A great way to get more veggies in without sacrificing the general texture and mouthfeel that rice provides.
what you'll need:
- heat up skillet with olive oil, cook garlic, onion & asparagus
- stir in riced cauliflower
- season with butter, salt, pepper or what ever else your heart desires
- add shrimp in during the last 2 minutes to warm through
Yoga Teacher based in Boston, MA. Teacher of Yoga Teachers. Committed to teaching anatomical, alignment & action based yoga asana that is rooted in mindfulness, skillfulness, & specificity.