Trying New Things

Today’s post is gonna be short and sweet with minimal words and lots of pictures, because it’s 9:50 and I kind of want to leap into my bed and doze off. 🙂 You know those days… right?

Photos from Waterloo Park – a hike that I did with a nice friend who is PRO at spotting frogs and things.

Spent Monday morning at the hospital, where I realized too late that it was Victoria Day and Patient Registration (where I normally volunteer) was closed. It turned out well, though, because I ventured back to the paediatric unit where I used to visit patients – and found the SANDLOT (Seline’s first crush LOL) and played with a cute baby.

I also spent an hour on the aerial silks after a whole YEAR! It came back fairly quickly, and I learned this new move called the cross back straddle. It looks simple but is so. Freaking. Painful. In the waist/hip area!

Acro yoga has been a success so far! We practiced a couple times in Waterloo Park. These beginner poses are so much fun to explore, and quite safe because the flier is usually just a meter above the ground. 🙂

Mom’s cooking and baking. Looks delicious! Check out those super thick and fluffy cookies.

Sunrise –> sunset.

Tuna salad made with Greek yogurt and freshly-grated cheddar and steamed broccoli. Yummy lunch!

A totally new breakfast to me because I’m so addicted to oatmeal and pancakes – these eggy avocado quesadillas were also stuffed with cheese and salsa, then served with two kiwis, yogurt, and granola.

A mug cake that I made with applesauce and cane sugar.

Chocolate Chip Mug Cake

  • 1/4 cup spelt flour or white or Bob’s gf
  • 1/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 1.5 tbsp sugar of choice
  • 1/4 cup applesauce
  • 1 1/2 tbsp milk of choice
  • 1/2 tbsp oil or more milk of choice
  • 1/4 tsp pure vanilla extract
  • 3 tbsp chocolate chips

If using an oven, preheat to 350F. In a small bowl, mix all dry ingredients. Now pour wet into dry, and stir until just evenly combined. Pour into a greased dish or mug. Or two 1/2-cup ramekins. If using the microwave, cook for 1 minute 20 seconds (Microwave times will vary depending on wattage). Or cook in the oven for around 14-15 minutes. Let cool before trying to pop out.

The most random dinner I’ve ever made – a can of tuna, boiled baby potatoes, sautéed mushrooms, and spinach with cheddar and a creamy sauce. So tasty, though!

Another mug cake:

Fat-free chocolate mug cake
  • 1 large egg
  • 3 tbsp cocoa powder
  • 1 tbsp pure maple syrup (will increase to 2 tbsp next time)
  • ¼ tsp baking powder
  • 1 tsp vanilla extract
  • 2 tbsp almond meal
  • 2 tbsp almond milk
  • 2 tbsp unsweetened apple sauce

Microwave 2 minutes.

Roomie said that this was “not the thing to make if you’re craving chocolate cake. But good for people with grain allergies.” He claimed it wasn’t very sweet and needed chocolate chips mixed in, which I totally agree with.

Perfect avocados make perfect sandwiches. Looks like a breakfast, but it was actually a tasty and messy lunch.

Peanut butter baked oatmeal was one of my favourite breakfasts of the week. This was SO good! Tastes like a cookie, I promise.

Peanut Butter Cookie Baked Oatmeal
Serves 1
Ingredients
  • 1/2 cup quick oats
  • 1/4 tsp baking powder
  • pinch salt
  • 1/3 cup unsweetened almond milk
  • 2 tbsp. peanut butter
  • 1/4 tsp vanilla extract
  • 1 tbsp. maple syrup or honey

Instructions

  1. Preheat oven to 350 degrees. Grease a small ramekin.
  2. Whisk all ingredients together well. If you’d like to add any extra ingredients (coconut oil, dried fruit, nuts, sunflower seeds), do so now.
  3. Pour into the prepared ramekin. Bake for 18-22 minutes.
  4. Immediately after taking it out of the oven, make the signature crisscross pattern on top using a knife.

Mishmash of grains and veggies and mashed squash to make “risotto”, topped with pine nuts and nutritional yeast.

I told you, it was so good! I had to repeat.

Dinner at Cafe 22 after aerial silks one evening. This one-woman-night-out really hit the spot. It was nice to have a tasty lunch-like dinner, a milky hazelnut steamer, and some time with my yoga readings.

Yes, avocados were cheap this week.

And I had kabocha, which you’ve seen in lots of pictures already.

Hey foodies, have you ever tried making kabocha pancakes? I mashed it up with the skin and whisked it up with two eggs to make these p-cakes.

More grains, more fish, more kabocha.

An interesting mix of things for breakfast one day 🙂

More fish, more grains. Oh my, I am predictable.

Tried to make a banana swirly rose thing, which didn’t turn out as planned. Still super tasty, though. Sometimes the simplest foods are the most delicious.

Thank you, Past Cindy, for making this lasagna. Thank you, freezer, for keeping this yummy square fresh.

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Baked oats… my love.

An interesting coconut flour chocolate cake. Anyone want the recipe? 😀 It was a little mousse-like and had that black forest cake flavour.

Peanut noodles! Delicious.

Oatmeal. Delicious x2.

Salmon fishcakes! Yum, yum. Also a plum clafoutis that I made out of coconut milk and coconut flour. It was insanely vanilla-y and had the right amount of sweetness. Plus, I freaking love these fishcakes.

Simple Salmon Patties

Makes 6 patties, serves 3
Ingredients
  • 1 can salmon, drained
  • 2 eggs
  • 2 green onions, chopped
  • salt
  • freshly-ground black pepper
  • cayenne pepper
  • paprika
  • garlic powder
  • 1 tsp Dijon mustard
  • lemon juice
  • 1/4 cup flour, or as needed to hold patties together
  • 2 tbsp. oil (I used avocado oil)
Instructions
  1. Mash salmon and whisk in eggs. Add green onions, seasonings, Dijon mustard, and lemon juice.
  2. Stir in flour, until batter is thick enough to roughly shape.
  3. Heat oil over medium heat. Plop patties into oil and fry each side for around 5 minutes, until crispy and golden brown.
  4. Serve and enjoy.

Plum Clafoutis

Serves 2

Ingredients

  • Coconut oil for greasing
  • 1/2 ripe plum, sliced
  • 2/3 oz ground almonds
  • 1 tsp coconut flour
  • 2 tsp maple syrup
  • 1 egg
  • 3 oz coconut milk

Instructions

  1. Preheat oven to 475 degrees.
  2. Grease a round dish with coconut oil.
  3. Whisk all ingredients by hand in a bowl.
  4. Pour batter into prepared dish. Arrange plums, cut side up, on top.
  5. Bake 15 minutes until risen and golden brown. Serve hot, warm, or cold.

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And a mess in the kitchen.

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More oats! Yay.

Gelato one afternoon – peanut butter chocolate and maple cookie. Best flavours in the world. Repeat after me: I love gelato. I love gelato. I love gelato.

Beautiful afternoon at the park with friends! Victoria Park is gorgeous. Emily and Mary live in Kitchener, so they don’t technically go “home” for the summer. Well, they are home. Lucky! We spent an afternoon together before Mary got her wisdom teeth out. 😀

That’s it! Have a great rest of the week 🙂

Yoga Teacher Training: Weekend + Goals

Officially six classes in to my yoga teacher training journey! Every Saturday and Sunday, I get to spend 7 hours with 24 amazing people. We usually start off with a morning practice that focuses on stabilization and mobility of the back and core.

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After a 15-minute break, we usually learn about anatomy, kinesiology, and biomechanics and how they relate to different poses. There is a massive emphasis on adapting each pose to suit your body, rather than modifying your body to fit a certain pose.

My favourite time is when we get to explore the postures with our classmates. Here, Jamie and I are discussing different types of shoulder positions in the classic plank pose and how that can be tweaked to fit our personal preferences.

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“Put your hands higher on my butt.” “Come on top of me now.” <– totally normal conversations?!

During the breaks, we have lunch together and sometimes play with acro yoga poses.

Thank you, Instagram, for the inspiration.

Next time, we’re going for the five person plank. 🙂

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Wise words of motivation from my Dad after I sent him these shots! Not quite sure what he’s implying here…

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This week, our homework is to choose a pose that we can ALMOST attain – and take a couple “before” photos, then practice the pose for two weeks. I couldn’t decide which pose to pursue, so I experimented with a couple. This is my crane pose, which is essentially a crow pose with straightened arms. The pose looks fine in the photos, but I want to work on holding this asana (posture) steadily for five breaths. Now, it’s a little really shaky and I can only hold my knees on my triceps for a couple seconds before slipping off or losing my balance.

I’m also working on my headstand. My torso is super long, relative to my shortie legs, which makes it hard for me to “walk” my toes close to my face and lift my hips straight up overtop of my head. In the headstand, I’ve been “bouncing” off the wall and into the position but I want to work on strengthening the forearms and core enough to be able to lift into a headstand directly off the ground.

In the first photo, my back is a little curvy. I want to build up enough strength, balance, and flexibility to straighten up my back and then float my toes from the ground. As for the second photo, you can see that my belly is sticking out and there is a significant curve in my lower back. I want to work on straightening my body in this position, which is tricky without visual feedback.

This pose is called the bird of paradise. My goal for this posture is to hold it, and to slowly work on straightening that bottom leg. Sometimes, I cheat by bending the standing leg! I’m also going to work towards pointing the outstretched leg. Balancing is hard in this pose, without the arms for stabilization. This pose reminds me of an elaborate version of a y-spiral in figure skating.

I can also try to remember to suck in my belly – not only for a better photo, but also because the abdominal “lock” (uddiyana bandha) is great for stability.

And that’s it for today! I’ll keep you guys updated with the “after” shots in a couple of weeks. 🙂