This parsley pasta dish is inspired from the meal Jon Favreau cooks Scarlett Johanson in the movie, Chef. I've added some veggies into the original recipe and it's just as good as it looks on the big screen. (If you haven't seen the movie, watch it now!) Recipe of the Day : Parsley Pasta (4 servings) 35 min prep and cook time Ingredients: 1 lb linguine 1 lemon 1 cup chopped parsley 1 cup spinach 1 cup diced mushrooms (I used baby bella) 3 cloves of garlic thinly sliced 1 cup

I've been dealing with knee discomfort lately (ironically after my therapeutics training) and it's been making me more mad than anything else. I'm used to working through the pain, grinning and baring it, knowing that eventually it will have to go away. My whole career is physical so working with an injury is pretty rough. But this is also teaching me to meet myself where I am. Every day we show up different, whether that's because of what you ate (or didn't), your physical a

Spring is here! Along with the Earth coming back alive, so am I. I have self-declared myself as a retreat teacher and to date have 2 retreats coming up, one of which is almost completely sold out! If you love to travel, why not combine your work into it? The more chances I take, the more the Universe supports the jump. So I'm jumping! Recipe of the Day : Calzones (2 servings) Prep and cook time 45 minutes 1 ball of dough divided in half 3 sausage links sliced (I used Beyond M

2018 taught me to respect the process of life; to meet people where they are, not where they should be; to view change with excitement instead of fear; to love fully, even if that means being vulnerable; and so much more. Looking back, I could cry at the amazing year I had. I'm so looking forward to 2019! Recipe of the Day : Pomodoro Sauce (8 servings) 45 minute prep and cook time 1.5 lb pasta 8 Roma tomatoes chopped 1/2 cup olive oil 1/2 yellow onion chopped 1 cup basil ripp

Well, everyone on the staff knows so now you can too! I've decided to step down from my roll as Studio Manager. I want to focus more on my business and have time to plan my classes in a special way. I've learned a lot from this position after the last 3 years but am taking the leap to become a "full time" yoga teacher. It will be a kind of work that I've never relied solely on before but I'm ready for the fear and with that, the growth. Recipe of the Day : Baked Pasta (6 serv

Over the weekend, Chris had a show at a county fair. I LOVE fairs and was high on rides, crap food, and farm animals. There was a rumor going around that a man was trying to sell his bunny and our friends asked if we'd be interested (because we already have a pet bunny.) We of course said no until we ran into these stupid teens holding an extremely scared bunny and acting reckless. I scolded them about their decision and eventually took the poor thing home with me. Life serve

I subbed two classes today and for the first time got the "oh, you're teaching?" reaction. I've witnessed it before but haven't first hand had a student bummed that I was teaching. I crushed the class and had great feedback but still let the disappointment of said student get to me. It's not that I felt a personal attack but that my ego was hurt. I've been teaching for 3 years but still have a lot to learn. When we let our confidence turn to cockiness, we let our egos get the

Today was a chill-ass day. To give it some context, it felt like we were in a snow globe with the prettiest flakes dropping all day. Even though it feels as though I just watched all 3 Jason Bourne movies (because I totally did) we also got an oil change, made some dope food, deep cleaned the house, and forced myself to go to the gym. This balance of chill and check list is really growing on me. Recipe of the Day: Edamame Pasta with Pulled Pork 1 pork loin 1 lb edamame pasta