Welcome to Thursday!
I am starting training with Alexandria and Crystal this weekend and I cannot tell you how happy I am to continue my yoga journey via Power Yoga training with these awesome ladies! What I am looking forward to most is sharing my journey with you and other students along the way.
As I work full time and I will be in Power Yoga Training for 8 weekends (as well as working Thursday nights here at the studio), I will not have a whole lot of extra time for cooking. I plan on dedicating one night a week to major meal planning for the week ahead.
I have been doing this on Sunday morning and I will change to Sunday evening to accommodate morning training.
This will include breakfast, lunch, and dinner for most nights. I am going to be eating lighter for the summer, for my concentration, and for my growth.
I will share my journey (and recipes!) with you in the coming weeks!
~ Rachel M
My favorite summer condiment is Pico de Gallo! Chopped fresh tomatoes, cilantro, jalapeño, lime juice, and red onion make the perfect dip or topping for your favorite dish.
Best of all, almost all of the ingredients are at the Farmer’s Market right now!
Here is my Basic Pico de Gallo recipe:
3 tomatoes, seeded and chopped
1 jalapeño, seeded and chopped
3 TB Cilantro, chopped
1 lime, Juiced
2 TB red onion, diced
Add sliced radish if you so desire
After all your veggies are ready to go (called Mise en Place), place them in a small bowl and stir to combine. Allow flavors to meld for about 20 minutes. Then use as you wish!
Baked eggs, tortilla chips, omelets, enchiladas, tacos, salads are all dishes that a basic Pico can enhance instantly! This morning, I had baked eggs with Pico on top for a great handheld breakfast.
~ Rachel M