I decided this year I was going to FINALLY do Bikram Yoga. Bikram Burnaby was offering two weeks for $29 dollars so this is what I am doing.
The 26 poses of Bikram.
Your supposed to do this yoga on an empty stomach. I woke up at 8am, had my regular coffee and cereal (which my friend Kate who goes to Bikram all the time said was okay as long as you have water and don't eat anything an hour before. My face was beat red most of the class and I had to stop and sit on my knees about 6-10 times during the class. At one point I looked down at the floor and truly thought I was going to throw up all over it. The heat will be the hardest thing to get used to. I am extremely stiff!! I have been told to do yoga a million times along with my gym workouts but haven't listened. I am excited for my body to loosen up.
Eagle Pose Garurasana(Sanskrit)- I found this one really tough on my legs. They were burning trying to keep my posture and balance.
| Standing Head to Knee Dandayamana-Janushirasana(Sanskrit) |
Ya I didn't get remotely close to this posture.
| Standing Bow Pose Dandayamana-Dhanurasana(Sanskrit) |
This one was also extremely tough.
Savasana(Sanskrit)
This is my favorite pose :P
I had a mango coconut water after for electrolytes. I don't like regular coconut water but with mango its pretty good. My only side effect is I have a headache now. I have been drinking lots of water though. Tomorrow I am not going to have a coffee before I go and just eat a banana an hour before. I feel like the coffee was contributing to my nausea. Maybe not but we'll see. YES I am going back tomorrow. I'm more nervous now that I know what I'm in for but I have to keep going!
Here's some cute yoga outfits via lululemon.com.
$42.00CAD
Flow Y Bra IV
$42.00 CAD
Boogie Short
$42.00 CAD
Ok now time for food! Here are some artichoke recipes I think look super yummy that I want to try.
(All recipes via Allrecipes.com)
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Artichoke and
Spinach Stuffed Shells
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Submitted By: Chef John
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"Breath new life into your leftover
spinach artichoke dip by combining it with a few filling ingredients and
stuffing it all into pasta shells. Full of rich, creamy flavor, these stuffed
shells are sure to be a hit!"
INGREDIENTS:
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24 ounces spinach
artichoke dip, at room
temperature
1 cup ricotta cheese
1 egg
2 tablespoons fresh
lemon juice
1 pinch crushed red
pepper flakes, or to
taste
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salt and freshly
ground pepper to taste
1 (16 ounce) package
jumbo pasta shells
2 cups white sauce
(such as bechamel)
1 cup shredded
Gruyere cheese
1/2 cup grated
Parmigiano-Reggiano
cheese
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DIRECTIONS:
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1.
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Preheat the oven to
375 degrees F (190 degrees C).
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2.
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Combine spinach
artichoke dip and ricotta cheese in a bowl. Stir in egg, lemon juice, red
pepper flakes, salt, and pepper; mix until well-combined. Set aside.
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3.
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Bring white sauce to
a simmer over medium-low heat. Stir in grated Gruyere cheese until cheese is
melted and incorporated into sauce, 1 to 2 minutes. Set aside.
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4.
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Fill a large pot
with lightly salted water and bring to a boil. Stir in shells and return to a
boil. Cook pasta uncovered, stirring occasionally, until cooked through, but
still firm to the bite, about 11 minutes; drain. Set aside.
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5.
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Pour half the white
sauce mixture into the bottom of a 9x13-inch casserole dish; spread evenly.
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6.
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Stuff pasta shells
with the spinach artichoke mixture and place in casserole dish atop the white
sauce, stuffed-side up.
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7.
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Pour remaining white
sauce over the tops of the shells and sprinkle with Parmigiano-Reggiano
cheese.
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8.
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Bake in the
preheated oven until golden brown and bubbling, about 25 minutes.
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Artichoke Chicken
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Submitted By: Amanda Bibb
Photo By: footballgrl16
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"Chicken breasts, baked with Parmesan
cheese and artichoke hearts, make for a quick and delicious weeknight
meal."
INGREDIENTS:
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1 (15 ounce) can
artichoke hearts,
drained and chopped
3/4 cup grated
Parmesan cheese
3/4 cup mayonnaise
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1 pinch garlic
pepper
4 skinless, boneless
chicken breast
halves
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DIRECTIONS:
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1.
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Preheat oven to 375
degrees F (190 degrees C).
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2.
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In a medium bowl,
mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic
pepper. Place chicken in a greased baking dish, and cover evenly with
artichoke mixture.
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3.
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Bake, uncovered, for
30 minutes in the preheated oven, or until chicken is no longer pink in the
center and juices run clear.
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Artichoke Spinach
Lasagna
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Submitted By: DMCCRACKEN
Photo By: STOVERIDER
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"This is a fabulous lasagna made with an
artichoke and spinach mixture which has been cooked with vegetable broth,
onions and garlic. The mixture is layered with lasagna noodles, pasta sauce,
mozzarella cheese, and topped with crumbled feta."
INGREDIENTS:
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cooking spray
9 uncooked lasagna
noodles
1 onion, chopped
4 cloves garlic,
chopped
1 (14.5 ounce) can
vegetable broth
1 tablespoon chopped
fresh rosemary
1 (14 ounce) can
marinated artichoke
hearts, drained and chopped
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1 (10 ounce) package
frozen chopped
spinach, thawed,
drained and squeezed
dry
1 (28 ounce) jar
tomato pasta sauce
3 cups shredded
mozzarella cheese,
divided
1 (4 ounce) package
herb and garlic feta,
crumbled
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DIRECTIONS:
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1.
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Preheat oven to 350
degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
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2.
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Bring a large pot of
lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or
until al dente; drain.
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3.
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Spray a large
skillet with cooking spray and heat on medium-high. Saute onion and garlic
for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary;
bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and
simmer 5 minutes. Stir in pasta sauce.
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4.
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Spread 1/4 of the
artichoke mixture in the bottom of the prepared baking dish; top with 3
cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat
layers 2 more times, ending with artichoke mixture and mozzarella cheese.
Sprinkle crumbled feta on top.
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5.
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Bake, covered, for
40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let
stand 10 minutes before cutting.
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ALL RIGHTS RESERVED ©
2013 Allrecipes.com
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Printed
from Allrecipes.com 1/7/2013
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Artichoke Bruschetta
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Submitted By: ROXANNEBLESH
Photo By: SunnyByrd
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"This is a great bruschetta recipe based
on an artichoke dip. It's always a huge hit! Try adding spinach or
tomatoes!"
INGREDIENTS:
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1 (6.5 ounce) jar
marinated artichoke
hearts, drained and
chopped
1/2 cup grated
Romano cheese
1/3 cup finely chopped red onion
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5 tablespoons
mayonnaise
1 French baguette,
cut into 1/3 inch thick
slices
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DIRECTIONS:
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1.
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Preheat the broiler.
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2.
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In a medium bowl, mix
marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top
French baguette slices with equal amounts of the artichoke heart mixture.
Arrange slices in a single layer on a large baking sheet.
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3.
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Broil in the
preheated oven 2 minutes, or until toppings are bubbly and lightly browned.
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ALL RIGHTS RESERVED ©
2013 Allrecipes.com
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Printed
from Allrecipes.com 1/7/2013
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MMMMMMMMMMMMMMMM! I love food! Thats all for today.
xoxo- Michelle
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