I’m a regular yogi…by regular I mean that I go through different phases where I can do yoga each day for several months and then fall into my old habit of putting on my sweatpants and then laying on my couch after work for the next 3 months eating all the junk you possibly can think of!
I envision myself being slender, calm and such a glowing woman and I can never seem to get it to materialize. NB: This is largely because I have not been trying. About two months ago in a thoughtful moment, I made up my mind to get after that image I have been yearning for. One word: difficult.
My local gym started advertising a 40 days challenge. For 40 days, one commits to doing yoga 5 days in a week and you also get a studio supplied workshop on nutrition, meditation or poses. I thought about it for over two weeks. Finally, I took the leap of faith and decided to sign up.
But if in case you care, I’m on day 5 and its going perfectly well. There was a time I felt like my body was giving in, but it appears to have slipped away. I seem to be doing perfectly fine and I hope I’m not getting back to my old ways of doing yoga for some days then get on my couch with junk with my sweatpants!
I convinced one of my friends to join so that we could hold each other accountable and I’m glad she finally signed up. Sometimes, she comes over to my place or I go to her place for our yoga sessions. So far, it’s working alright; I just hope 40 days isn’t going to take eternity.
The studio also gave some nutrition and recipes for the entire time we will be doing the yoga. Although I am sure I will not adhere to this menu, I have found some really tasty recipes that I would love to share with you, I actually never thought quinoa would be so tasty.
Here is what has become my recent favorite food.
Spring Quinoa with Lemon and Peas
What you will need:
• 1 tbsp olive oil
• ½ c vegetable stock
• 4 tbsp lemon greek yogurt (I love Chobani)
• 2 tbsp fresh Italian parsley, minced
• 2 cloves garlic, minced
• ½ medium white onion, diced
• 4 radishes, thinly sliced
• 3 cups cooked quinoa (I cooked mine in the rice cooker using a 1.5 water : 1 quinoa ratio)
• 1 ½ c frozen (or fresh) peas
• 2 tbsp sour cream
• ½ cup queso blanco, minced or shredded
• salt, to taste
• Heat some olive oil in a deep skillet over medium heat. When it’s hot, add the garlic and onion sautee until it turns golden brown. This will take about 3-4 minutes
• Add your peas and vegetable stock then cook for 7 minutes until your peas get heated evenly
• Combine the yogurt and sour cream. Add salt to taste
• Combine your quinoa with your yogurt sauce. You can start my heating up your quinoa (this will melt the cheese), or leave it at room temperature.
• Lastly, add parsley, queso blanco and radishes.
I hope you find it tasty as I do!