Infinite Possibilities

In yoga we have the mantra Sat Nam, Sat meaning truth and Nam meaning name. Together the mantra means truth is my name or truth is my identity, reminding us to be our most authentic self.

When we break down the syllables of Sat Nam we get …

Sa- Birth

Ta- Life

Na- Death

Ma- Infinity

When broken down like this the mantra shows us the cycle of infinity, how nothing really ends, not even ourself. If we live a life so full of love, light and happiness, then our soul lives on, we are remembered by these true attributes of ourself, our most genuine self is the part of us that lives on for us.

I find it fascinating that the breathe is the life force that allows us to live on, to prevail and survive, without breathe, or what we call Prana in yoga, then there can be no us. If you eliminate breathe from our bodies we are left to just be a corpse. What I find Fascinating is this life force of ours can also be broken down into the 4 syllables of Sat Nam.

Sa- Birth- the Inhale of the breathe

Ta- Life- the traveling of the breathe through our bodies

Na- Death- the Exhale

Ma- Infinity- When the cycle starts over and we inhale all over again

Beyond the breathe there is even the physical practice which shows us this infinite cycle. At the end of a yoga practice we come to lay down at the end of the class into what we call Savasana or Corpse Pose. After a few moments of laying back in this position that emulates eternal stillness we are asked to begin to wake up and come into the Fetal Pose, or the posture which embodies rebirth. I always take this as though the class is over the yoga has not ended but it is up to us to decide how we choose to allow yoga to live on outside of the yoga space. So what are some ways we can take what we’ve learned or achieved in a yoga class and keep that with us even though there is no longer an instructor with us in our day to life, no soothing music, no singing bowls, no incense.

Ways to allow yoga to be infinite, to live on outside of class is to continue with…

  •  Focus on Breathe
  • De-clutter the mind
  • Quiet the mind
  • Use breathe to relax
  • Take body scans to notice how you feel
  • Appreciate the body
  • meditate
  • stretch

These small actions are all yoga. Sitting in traffic, upset that we may be running late, rather then get enveloped into such a thought instead take three deep breathes. Sitting at work and feeling uncomfortable, briefly close the eyes and scan the body and notice where your attention is being called too. Frazzled by all that needs to be done and the mind is drifting from groceries to lists, take one thing at a time and draw all your attention  and energy to finishing that task rather then be spread too thin. By taking yoga into the everyday, the work life, home life, and everywhere else see how these subtle changes over time end up becoming our go-to way to handling certain situations. Keep practicing them until they become second nature, until they become our first reaction. That is how we allow yoga and small possible changes to create new positive pathways for our brain. Through more positive thinking we come back to being overall more positive beings, and that is how we allow our true self, the Sat Nam to live on beyond our physical time in this life.


Kind of a Big Dill, Pickle Hummus

It’s kind of a big Dill, homemade Pickle Hummus! I can say without a doubt, I love pickles, Love their flavor and if it were up to me they’d always be fried. But hey, I’m trying to cut out the fried food so here’s a new way to get that pickle flavor in a protein packed way.

What you’ll Need:

2 Cans Organic Chickpeas

10 Baby Kosher Dill Pickles

1 Cup Pickle Juice

.5 Cup Safflower Oil

2 Cloves Garlic

2 TBSP Salt

2 TBSP Pepper

Let’s Get Cooking:

This recipe is soo easy you’ll be done in 10 minutes. Take your can opener out and open up your two containers of chickpeas. Drain the chickpeas in the sink and then dump the chickpeas in your food processor or blender. Next take 10 Kosher Baby Dill pickles out of your pickle jar and slice them up. Add your sliced pickles into the food processor with your chickpeas. Take out your two garlic cloves, slice them as small as you can and then add them in the processor as well. If you don’t have fresh garlic you can always use Garlic Powder. Now add the final ingredients of Salt, Pepper, Pickle Juice and Safflower Oil. With everything in the processor but it on high and let in blend until thick and creamy. Test to see that all chickpeas are mashed and all pickles obliterated. If not mix again. Once at your consistency of choice, refrigerate for at least an hour. Once chilled, enjoy alone, with veggies and Pita or on top of a salad.

New Years Resolution Updates

With the first month of the New Year coming to a close I thought it would be a good time to recap on my progress in 2018. I stated I wanted this year to be all about small changes and how they can overall create a better and happier me and I am glad to check in and say that things are going amazing!

My First small change was to begin to drink a healthy concoction I had seen many times before but wasn’t really inspired to bring into my life until I saw my brother very passionate and adamant about it’s health benefits. This drink is the mixture of warm water, lemon, apple cider vinegar and organic honey. Though it doesn’t taste amazing I am happy to say I have begun to make a habit of having this drink and have had it more times than less this month.

My Second small change, also comes about from my brother, which was to change the type of oil I was cooking with. I used to keep Coconut Oil and Canola Oil in my kitchen pantry but after hearing from many people including my sibling I decided to X out the Canola Oil and pay the few extra bucks to convert over to using Safflower Oil. The benefits from this product are it’s ability to lower cholesterol, manage blood sugar, aid in weight loss, boost hair care and skin quality, protect immune system, aid in heart health, etc.

The third small change was that I wanted to blog more, and blog more I have done! I have written more blog posts in January 2018 than I had written in the last 4 months of 2017 combined! I have been spending a lot of time in the kitchen making new delicious food creations, but I have also been stepping out of my comfort zone when it comes to my blog content.

My fourth small change brings me to this change in blog content I’m talking about. For as long as I can remember I have been a creative writer. I have been in the literary magazine club from elementary school all the way through college and even minored in Creative Writing at University. With all of this passion and fulfillment writing has brought me I have been scared chicken shit to ever share my writing with the world, not even the world but I have been scared to share my writing with anyone. A few years ago I used to read my poetry as intros and outros to my yoga classes always allowing them to presume I was reading something I found in a book or the internet but I haven’t done that in a long time, but last night I read my first poem in about two years to my yoga class. I kept anonymous as the class is not my show but it was nice to go back to reading my own words. I also for the first time since having this blog have shared two poems in written form (I did once share a spoken word on National Womens Day). It has been very liberating to share something which is such a huge part of myself, even if it is behind closed doors and with the vast randomness of the internet world.

my fifth small change, and what I promised to myself to be the smallest action and focus of the year is my physical body and practice. I feel fully content with my body thanks to lots of yoga, light weight lifting and healthy eating. But besides that I feel happy with my body because I am happy with myself and my decisions. I choose to look at myself and like what I see and who I am. I feel happy with my practice as I know I work on it plenty and that yoga is and always will be a passion of mine. Yes, there areas I want to improve in my practice but this year my “goals or resolutions” in too not drill away at certain poses but see what comes and with that I have already seen improvement. I’m getting into poses with more ease, I’m falling out of them and learning, I’m enjoying the process.


Mediterranean Stuffed Peppers

Time to get back to my roots and make a Mediterranean dish so I present to you Mediterranean Stuffed Peppers.

What you’ll Need:

8 Green Peppers

.5 Cup Safflower Oil

3 Cups Tri-colored Quinoa

1/4 Large Red Onion

1 Medium Cucumber

2 Vine Ripe Tomatoes

1 Large Can Chickpeas

2 Cans Pre-Sliced Olives

4 Tbsp Shwarma Seasoning

3 Tbsp Garlic

2 Tbsp Salt

1 Tbsp Pepper


Non-Vegan Additives: Feta Cheese and/or Tzatziki

Let’s get Cooking:

Pre-set your oven to 400 Degrees, and set your stovetop burner to Medium to High. Fill your stove pot with 5 cups water and place on burner and bring water to a boil. Once the water comes to a boil add your Quinoa and lower burner to Medium/High. Keep an eye on the quinoa, stirring occasionally. The quinoa will be ready when it has absorbed all of the water. Once almost all water is gone, place off of the heat and fluff it with a fork.

While you were waiting for  the water to boil you could have begun on the peppers or you can begin them now as the quinoa cooks. Each Pepper will have a stem so make a close cut vertically so the stem and top of the pepper comes off. Once the top of the pepper is removed you’ll see the inside of the Pepper with all of its’ seeds.With your knife cut out the center of the peppers and than just easily pluck it out. Once the pepper is empty, rinse it out and place aside. Repeat This action to all 8 peppers.

Once the Peppers are finished being prepared, take out your Cooking Tray and drizzle bottom with oil. Next take out your basting brush, cover in oil and brush each pepper on the outside and inside. Place all 8 peppers in the tray and place tray in the oven so the peppers can begin to cook and soften.

As the peppers are roasting it is now time to begin chopping our additional veggies which will go into the filling. Chop your Red Onion, Cucumber and Tomatoes. Add all into one large bowl, Add all your Quinoa into bowl as well. Take out your can opener and open your sliced olives, drain liquid out of can and add olives into bowl. Take out your chickpeas, drain and add to filling bowl. If you want to add an optional ingredient, Feta cheese would  make a nice addition. With everything in the bowl, add your spices of salt, pepper, garlic and shwarma seasoning. Mix all the ingredients together for fully seasoned flavor and cohesive mix of all veggies and beans.

Once you are done with the chopping and mixing steps, take your peppers out of the oven. Using a large spoon, scoop out the mixture and fill each pepper up to the top. Place entire tray back into the oven for 10 minutes. With everything warmed up, remove tray, let sit a moment to cool. Feel free to add an additional topper of Hummus for Vegan or Tzatziki for Vegetarian. Enjoy!


Asian Style Buddha Bowls

Buddha Bowls can be soo many things, so many flavors, so many styles, so here’s one influenced by Asian flavors.

What you’ll Need:

4 Peppers (Red, Orange, Yellow, Green)

2 Blocks Extra Firm Tofu

1 Whole Onion

3 Cups water

1 Large Bag Frozen Brocoli

.5 Cup Safflower Oil

.25 Cup Sodium Free Soy Sauce

1 Container of Whole Foods Pre-chopped Broccoli Carrot Slaw (or make your own)

Let’s get Cooking:

Preheat oven to 350 degrees. While this happens bring your stovetop burner to high heat, fill up a pot with 3 cups water and let it come to a boil. As the water comes to a boil take out your Peppers and Onions and slice them up.

sliced peppers
Peppers of each color all chopped up

Lay them out on your baking trays. Once the water has come to a boil add your frozen broccoli to the pot and lower the water temperature to Medium/High. As the broccoli begins to cook take out your containers of tofu. Make a slice into the plastic of your tofu containers and squeeze out the liquid over your sink. Than peel off the plastic layer on top and take your tofu blocks out of their containers. Slice the tofu into cubes and make sure to check on your broccoli. At this time it should be ready to be taken off of the stovetop and can be drained in the colander over the sink. On your additional baking trays add your tofu and broccoli. On each tray drizzle Safflower oil,  soy sauce, salt and Pepper. Mix veggies so everything has been coated and pop the trays into the oven.

diced up Buddha Bowl Ingredients
all the ingredients for the buddha bowl diced up, tossed in oil and ready to be roasted

let everything sit in oven for at least 30 minutes, could take longer so check after a half hour. Once the tofu has browned and the vegetables are clearly roasted, remove the trays. To compile a full meal, Take a bowl out place a big helping of the Whole Foods Broccoli Carrot Slaw on the bottom of the bowl. Next take out your scapula and take a scoop of each colored pepper, onion, broccoli and tofu and place on top of your slaw. Finally drizzle with Sesame Ginger sauce and enjoy!

Asian Buddha Bowl ready to be eatten
Asian Buddha Bowl with all the fixings, ready to be had

Strawberry Cheesecake Wontons

Dessert made so simple and yet so delicious. Here’s my sweet take on a fried wonton!

What you’ll Need:

1 Pack Wonton Wrappers

2 Packs Fat Free Cream Cheese

1/2 a Fresh Lemon

1.25 Cup Coconut Sugar

3Tsp Vanilla Extract

10  Fresh Strawberries

5Tbsp Cinnamon

1 Cup Coconut Oil

Chocolate Syrup

Let’s get Cooking:

First take your 10 strawberries and slice each one thinly and then dice your pile of strawberry slices.

sliced strawberries
sliced up fresh strawberries

Than in a large mixing bowl, add your strawberry slices, cream cheese, 1 cup of coconut sugar, vanilla extract and squeeze out the juice of half a lemon. With an electric mixer or by hand (as I did) mix everything together until melded together into one mixture.

cheesecake filling
strawberry and cream cheese filling all mixed up

Next take out your wonton wrappers and place them on a cutting board or parchment paper. With your wontons Laid out, fill a cup with warm water and place it next to your work station. Dip your fingers in the water, and brush water on to the first wonton wrapper you’ll be using. Than using a spoon scoop out no more than 1 teaspoon of your mixture and place in center of wonton. Fold the wonton in half, and use a fork to better press the edges together, repeat this until you use all your wontons and all of your filling, should make about 24.

wonton wrappers with cheese cake filling inside

Once finished filling the wontons, place them aside, and place a frying pan on the stove top on low/medium heat. Add 1/2 a cup of coconut oil into the pan and let it liquify. Then place as many wontons as you can into pan (usually 4 at a time for me). Turn heat up to Medium Heat, let wontons fry on one side for 3 minutes and than flip to other side, fry for three minutes, and remove. Place wontons on a few sheets of paper towels so some of the oil soaks up. Use the same oil for the first 12 wontons than clear oil, melt second 1/2 cup and fry the other 12 wontons. Let all the wontons sit out of paper towels to absorb some of the excess oil.

wontons after beind fried on the stovetop
after frying the wontons let them sit out on top of a few paper towels to absorb the excess oil

While this is happening, take out a cereal bowl and mix final .5 cup of coconut sugar and cinnamon together. Take each wonton and dip both sides into sugar and cinnamon mixture as to make a churro like sugar coating.

wontons with sugar coating
wontons after they’ve been tossed in their “churro” sugar mixture

All that’s left to do is drizzle a little chocolate syrup across these and you are ready for a delicious treat, Enjoy!

All ready to eat
the final step is to drizzle some chocolate syrup on top of your wontons and enjoy!

New Burpees, New Year

New Burpee, New Year

I used to post burpee videos showcasing new exercises and new routines but it’s been a very long time since doing any of that on here. So here it is my first Burpee Video of the year, and it’s a toughy. I’m using a 20lb. Kettle bell here, but feel free to use a lighter weight.

Start in a wide legged squatted position, both hands on kettle bell

Inhale, lift kettle bell

Exhale, drop back to floor

Inhale, jump back to high plank

Exhale, Push up

Inhale, Rise back to high plank

Exhale, jump back up front into wide leg squatted position