Still trying to recover from a week-long party? Take it easy today... maybe join us for a smooth 6pm Vinyasa flow tonight. In the meantime, enjoy this article from mindbodygreen.com... I'm sure you can relate!
Monday, April 18, 2011
Have you experienced a Yogasm?
Our SYL team had a BLAST at the King William Fair on Saturday! For more great photos courtesy of Buzzetta Photography, check out our Facebook page!
Still trying to recover from a week-long party? Take it easy today... maybe join us for a smooth 6pm Vinyasa flow tonight. In the meantime, enjoy this article from mindbodygreen.com... I'm sure you can relate!
Still trying to recover from a week-long party? Take it easy today... maybe join us for a smooth 6pm Vinyasa flow tonight. In the meantime, enjoy this article from mindbodygreen.com... I'm sure you can relate!
Friday, March 25, 2011
Friday ~ Fab Find
This is so fun: Office Bowling! Cause, really we understand - not everyone can dart out of the office for our Yoga for Lunch class! Each game is made out of recycled cardboard and comes with 6 pins, one ball and one pin set-up guide.
Check it out on Cardboard Safari here! Have a fabulous weekend SYL friends!
$28
$28
Thursday, March 24, 2011
Thursday ~ Tunes
So the blog's been a bit choppy lately. I whole-heartedly apologize! :) However, I do hope you enjoy this yoga mix!! Enjoy your day... LIVE IT TO THE FULLEST!
Namaste,
Kristal
Namaste,
Kristal
Monday, March 21, 2011
Monday ~ Mantra
Be Content with what you have; rejoice in the way things are. When you realize there is nothing lacking, the whole world belongs to you.
Lao Tzu
Have a beautiful first week of Spring my friends! See you on the mat!
Namaste,
Kristal
Friday, March 18, 2011
Friday ~ Fab Find
$64
Wednesday, March 16, 2011
Wednesday ~ Healthy Recipe - Iced Oatmeal Cookies
Mmmm, mmm good! That's what I said when I tasted these delicious treats that Donna made last week. I needed to share the goodness - so here goes! (Still can't believe these are healthy cookies.)
Icing
1. Stir together flaxseed meal and 3 Tbs. water in small bowl. Set aside. Whisk together oat flour, baking powder, baking soda, salt, and cinnamon in large bowl. Set aside.
2. Beat margarine, brown sugar, and sugar in large bowl with electric mixer 1 to 2 minutes, or until light and fluffy. Add flaxseed mixture, applesauce, and vanilla, and beat until smooth. Stir in oat flour mixture with spatula or wooden spoon. Add oats and raisins, and stir to combine. Cover, and chill 2 hours, or overnight.
3. Preheat oven to 350°F. Line 2 baking sheets with parchment paper, or coat with cooking spray. Roll cookie dough into golf ball–sized rounds, and place dough balls 1 1/2 inches apart on prepared baking sheets. Flatten each cookie to 1/4-inch thickness with bottom of drinking glass dipped in water. Bake 10 to 12 minutes, or until cookies look dry on top and are just beginning to brown.
Meanwhile, to make Icing:
4. Whisk together confectioners’ sugar and lemon juice in small bowl until smooth; Icing should be thick, but spreadable. Gently brush Icing on hot cookies with pastry brush. Cool 5 minutes, then transfer to wire rack to cool completely. Store cookies in airtight container. (from Vegetarian Times)
Donna's Note: I replaced the 1 cup of oat flour for 1/4 cup almond meal, and the rest with wheat flour. I replaced the sugar with 2/3 cup agave and added chocolate chips. For the icing, I used 2 tbs of vanilla soy milk instead of lemon juice.
C'mon... you know you wanna give these a try! Let us know how they turn out!
Ingredient List (makes 24 cookies cookies)
- 2 Tbs. flaxseed meal
- 1 cup oat flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 2 Tbs. vegan margarine, softened
- 1/2 cup light brown sugar
- 1/4 cup sugar
- 1/4 cup applesauce or prune purée
- 1 tsp. vanilla extract
- 1 1/2 cups old-fashioned oats
- 1/2 cup raisins or dried cranberries
- 3/4 cup confectioners’ sugar
- 2 Tbs. lemon juice
Directions
To make Cookies:1. Stir together flaxseed meal and 3 Tbs. water in small bowl. Set aside. Whisk together oat flour, baking powder, baking soda, salt, and cinnamon in large bowl. Set aside.
2. Beat margarine, brown sugar, and sugar in large bowl with electric mixer 1 to 2 minutes, or until light and fluffy. Add flaxseed mixture, applesauce, and vanilla, and beat until smooth. Stir in oat flour mixture with spatula or wooden spoon. Add oats and raisins, and stir to combine. Cover, and chill 2 hours, or overnight.
3. Preheat oven to 350°F. Line 2 baking sheets with parchment paper, or coat with cooking spray. Roll cookie dough into golf ball–sized rounds, and place dough balls 1 1/2 inches apart on prepared baking sheets. Flatten each cookie to 1/4-inch thickness with bottom of drinking glass dipped in water. Bake 10 to 12 minutes, or until cookies look dry on top and are just beginning to brown.
Meanwhile, to make Icing:
4. Whisk together confectioners’ sugar and lemon juice in small bowl until smooth; Icing should be thick, but spreadable. Gently brush Icing on hot cookies with pastry brush. Cool 5 minutes, then transfer to wire rack to cool completely. Store cookies in airtight container. (from Vegetarian Times)
Donna's Note: I replaced the 1 cup of oat flour for 1/4 cup almond meal, and the rest with wheat flour. I replaced the sugar with 2/3 cup agave and added chocolate chips. For the icing, I used 2 tbs of vanilla soy milk instead of lemon juice.
C'mon... you know you wanna give these a try! Let us know how they turn out!
Monday, March 14, 2011
Friday, March 11, 2011
Friday ~ Fab Find: Double Paper Cut Luminaries
Thursday, March 10, 2011
Wednesday, March 9, 2011
Wednesday ~ Recipe: Avocado-Apple Salad With Maple-Walnut Vinaigrette
Don't have a photo for this one, as I haven't spent much time in the kitchen this week. It does sound tasty however!! If anyone gives it a go, please do tell me what you think!!
Makes 4 to 6 servings
Ingredients
6 cups mixed baby greens
2 Gala or Fuji apples, sliced into thin wedges (about 2 cups sliced)
1 cup thinly sliced jícama (about 1/2 medium jícama)
1 cup cubed Monterey Jack cheese
3 tablespoons chopped red onion
1 large avocado, cut into 1-inch cubes
2/3 cup coarsely chopped pecans, toasted
Maple-Walnut Vinaigrette
Preparation
Place greens in a large bowl. Top with apples and next 4 ingredients, arranging them in clusters, if desired. Sprinkle with 1/3 cup pecans. Drizzle with Maple-Walnut Vinaigrette just before serving. Sprinkle with remaining 1/3 cup pecans. (Cooking Light)
Makes 4 to 6 servings
Ingredients
6 cups mixed baby greens
2 Gala or Fuji apples, sliced into thin wedges (about 2 cups sliced)
1 cup thinly sliced jícama (about 1/2 medium jícama)
1 cup cubed Monterey Jack cheese
3 tablespoons chopped red onion
1 large avocado, cut into 1-inch cubes
2/3 cup coarsely chopped pecans, toasted
Maple-Walnut Vinaigrette
Preparation
Place greens in a large bowl. Top with apples and next 4 ingredients, arranging them in clusters, if desired. Sprinkle with 1/3 cup pecans. Drizzle with Maple-Walnut Vinaigrette just before serving. Sprinkle with remaining 1/3 cup pecans. (Cooking Light)
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