OMG OMG, two weeks in a row you guys – look at me go!! Real talk, I am super excited to share these two ways to transition between sides in gomukhasana or ‘cows face pose.’ One is definitely easier than the other but they’re both playful & fun & worth peppering into your practice.
Here we go…the first transition is very easy…we begin in a wide leg forward fold and proceed to transfer using fingertips and the balls of your feet around to face the other side of the room.
After settling into the first side you obviously have to move onto the next and here’s how…1) come back onto your fingertips and use the pinky edges of your feet to roll onto the balls of your feet. 2) walk your fingertips back in the direction you came and keep spinning in a circle until the knees begin to bend 3) sit into your second side.
Try a headstand transition!!! Here is the easiest way to try it out…1) plant your heads shoulder width apart 2) draw your navel into your spin & hug your arm bones into your shoulder sockets 3) LIFT OFF – pick your feet up off the floor and stack your hips over your shoulders 4) unravel your legs & rewrap with the opposite leg on top 5) control your core and carefully lower back down to switch sides.
Both transitions are fun but you’ll want to make sure you have a comfortable headstand practice before you try the second transition!
’til next time, keep smiling! 🙂
Hello Loves – Happy Friday!
As some of you may know I started hosting a monthly wine club at my apartment last year. Part of the fun included me cooking 5 courses to pair with all the delicious wines we tried & these little lentil stuffed mushrooms were a bit hit at December’s meeting. FULL DISCLOSURE: I didn’t really measure things when I made this up so the recipe is all approximate measurements…but honestly, isn’t that the best way to cook?!?!
Lentil Stuffed Mushrooms
- 2 packages crimini mushrooms
- 1 cup cooked lentils
- 1 egg
- 1 tablespoon thyme
- 1 tablespoon parsley + a little extra
- 1/2 cup panko (or your favorite breadcrumb)
- 2 cloves garlic minced
- 1/2 onion chopped
- 2 stalks celery chopped
- 2 carrots chopped
- 2 tablespoons EVOO
- 1/4 cup aged gouda
- salt & pepper
These little cuties are definitely a labor of love but totally worth it! Preheat oven to 350 & get to work cleaning your mushrooms. Save some stems & chop them up the same size as your carrots, onions, & celery. Cook the lentils in veggie stock with a bay leaf to add flavor. In a skillet heat EVOO on medium & begin to cook down your vegetables (don’t forget to season with salt and pepper). After the onions become translucent add in the garlic & lentils so everything can cook together for 10 or so minutes. Once everything is cooked down, remove from the heat to cool & then mix in egg, 1/2 the panko, cheese, & herbs (don’t forget to season with salt and pepper). Now that you cleaned/hollowed mushrooms & have your lentil mixture, its time to marry them & sprinkle seasoned breadcrumbs on top! Once the mushrooms are all assembled bake at 350 for 15 minutes and then turn it up to 500 for 5min. to get the tops nice and crispy (keep a close eye during the last few minutes to make sure nothing burns). All together these take about 90min. but when you eat them, you’ll get it…TOTALLY worth it! Enjoy!
’til next time, keep smiling! 🙂
Today I am breaking two simple but challenging transitions that fit well together or work all on their own. If you haven’t seen the video on my IG already, head over to @leenslens to see the spilt hop & handstand hop switch transitions. These can be used to come into and out of most of your standing postures, and are fantastic ways to build in extra shoulder & core work (road to handstand anyone?!?!?!).
First is the split hop from down dog into crescent lunge (or any other standing pose). It’s important to make sure you’ve warmed the hamstrings up a bit – any split or handstand requires open hammies! Step 1: extend left leg up – keep left pinky toe angled to the floor so hips remain square. Step 2: look between your hands, shift your body weight forward, and wrap the outer arms in towards center. Step 3: draw the belly button in & up, spread the inner thighs apart, and hop the right foot up between your hands (or close to it bc as you can see I didn’t quite make it there). Step 4: set the foundation for your standing posture and inhale to rise.
Next, we look at the handstand hop/switch back to chaturanga. This second transition does require a little more time to get right but it’s fun to play around with. Step 1: plant your hands shoulder width apart and extend your left leg up. Step 2: tuck the right outer hip back, wrap the outer arms in (sound familiar?!?!), and bring your body weight into your hands. Step 3: lift your hips, rise onto your right toes and kick up to handstand. Step 4: leave your right leg extended up, slowly bring left leg towards mat, bend elbows into the sides of your ribs and draw the chest forward. Step 5: keep the core and shoulder girdle tight to land with control in chaturanga. FULL DISCLOSURE – step 4 & 5 will not happen right away…most of us will take step 3 & then head back to vinyasa and that’s okay because this is just yoga!
The goal is to do this every week…we’ll see how it goes! Have fun with sprinkling this into practice!
’til next time, keep smiling! 😉
Happy New Decade Loves!
While I am fully aware it isn’t Friday, I am sharing the recipe from my Foodie Friday post on IG so I think the title works! I am trying to be more consistent with posting and blogging but as you know I am busy and lazy so here I go posting this on a Sunday. My recipe this week is one I get asked to make A LOT but only oblige on special occasions and for special people. Lobster Mac & Cheese isn’t particularly time consuming, but it is a luxurious, decadent, delicious, main or side dish that makes everyone’s mouth water (unless, of course, you don’t eat dairy, gluten, or seafood in which case, this one isn’t for you!)!
Lobster Mac & Cheese
- 1 Box shells, elbows, or orecchiette
- 2 lb lobster meat
- 2 cups seafood stock
- 4 tbsp butter
- 4 tablespoon flour
- 1 1/2 cup heavy cream
- 1 1/2 cup whole milk
- 6 oz taleggio grated
- 10 oz fontina grated
- 6 oz parmesan grated
- 3 tbsp fresh herbs
Place pot of water on high for pasta. Add milk, cream, and stock a different pot and heat on medium. While waiting grate your cheeses (don’t buy grated cheese – it will not melt the same) & chunk lobster meat. In a deep pan or wide shallow pot melt butter at medium heat and whisk in flour to make roux. Cook your pasta according to the instructions on the box but don’t add your salt until after the water has already come to a boil (and be generous with how much you use). Once milk mixture is heated to just under a simmer turn the heat off and whisk into the roux & then add the grated cheeses, lobster meat & cooked pasta. Give everything a few minutes to marry, toss in the herbs, and BOOM prepare to impress your family and friends!
’til next time, keep smiling! 🙂