My last post was that I tried Yin yoga at Raleigh Yoga Company and that my shoulder, hips and glutes were starting to loosen up that my quality of life is feeling much , much better. After the 21 day challenge, I made a commitment to join the studio to continue my Yin practice. I even told some bikram classes. Yes, it is hot yoga. With bikram rules, it has to be a certain temperature and percentage humidity.
Slowly, the studio has added different classes such as Twisted 26 which is bikram, some flow, added twist of doing 3 poses on one leg without touch the floor, variations of bikram poses , second set. It's a hard class. Each time I go, I am making progress. Kat is a wonderful teacher! I have a bad knee and she would give me modification to strengthen the knee.
Also, new is the Grind and Unwind class that Laura , studio owner and yoga teacher. it is 30 minutes of many sets of 3 exercises in a group, 10 reps each, plus the cardio version and then we do yin to loosen the fascia where we worked those muscle groups.
Of course, it is hard but I keep going back. It was exactly what I was looking for.
In April , i had hurt my knee real bad where I could not bend, stand on it. The doctors said my knee is bone on bone and that I should not be doing any high impact. This means I cannot enjoy the sparta, cardio sparta, warrior and tiger's eye classes at Arrichion which i was a little bummed out.
But with the new Grind and Unwind, Twisted 26, and Hot 26 class and oh yes, the yin and hot yin classes. I can get fitter and healthier here at Raleigh Yoga Company.
For those of you are looking for yin to help you feel better, go to Raleigh Yoga Company!
OK, now recipes! Laura is vegan and it is always a challenge for me to come up with recipes that she can eat. I am not able to have gluten or dairy so now the challenge is make something vegan and gluten free.
I bring these snacks for after class consumption especially for the Grind and unwind on Thurs 6pm and/or Sun 8am classes. Many have been asking for it. Where else can i put them but on my blog and plus you can read up about me.
So here they are, Enjoy
I did make chocolate chip cookies but i want to modify it and see what happens. The last time they did not keep shape but was really yummy. I will write out what i did, below
Energy balls
I use Bob Mill's Gluten Free old fashioned rolled oats
chia seeds, flax seeds, hemp seeds or more oats - total 2 TBSP
For the sweetener , you can use agave nectar or honey (if you are not vegan)
For the 1/2 c of mix in - it can be chocolate chips, chopped nuts, mixed fruit,cranberries, coconut, etc.
1 1/4 c oats -
1/2 c peanut butter
1/3 maple syrup
1/4 tsp salt
1 tsp vanilla
2 TBSP of some super food - I did 1 tbsp each of hemp and flaxseed meal
1/2 c total of whatever you like to add - I add can add dried fruit, coconut, cocoa powder , choc chips
Stir and combine - if too wet, add more oats, if too dry , add more nut butter, I just go and melt some cocoa powder with
coconut oil
It should look like sticky dough
I usually make a big ball out of it or just put the whole thing in the fridge maybe 30 mins so it will be easier to roll out
Form the little balls by hand or use a cookie spoon
Ta Da , you are done
Sun butter muddy buddies
These are what Z calls pellets and Susan calls them pellets and say it taste like figs
6 c cereal - rice chex, cheerios are gluten free- I used rice chex
1 c sun butter
1 c dark chocolate chips
1 tsp vanilla
1 c powdered sugar - I used coconut flour - just to be healthy
Melt the chocolate chips with sun butter
stir in vanilla extract
Large mixing bowl - stir and coat the sun butter/choc mixture with the cereal
( will be kinda sticky and messy)
Put in a plastic bag - add the powdered sugar or coconut flour - shake to coat
My last batch did not coat all the way since i was trying some powdered sugar and then
I said "nope, Laura wants it healthy" and I don't eat a lot of sugar except for fruits
so i scrounge around and find the coconut flour - yes it requires that 1 c because the coconut flour is very fine
and also very absorbent
Crispy Chocolate chip cookies - vegan and gluten free
1 c almond butter
1/2 c coconut sugar
1/4 c tapioca starch
1/4 c I used almond milk
1 tsp baking soda
1 tsp vanilla extract
1/2 tsp sea salt - I use Himalayan pink salt
1/3 c mini chocolate chips
Preheat over to 350
Whisk together almond butter, coconut sugar, almond milk, vanilla
Add tapioca starch, baking soda, and salt - stir to combine
scoop spoonful on cookie sheet - space them out because they will spread -
Well, i put everything on one pan so it attached to one another
Bake for 12-14 mins at 350 F
