Sunday, October 16, 2011

Yoga Fit Level 1

To all my friends, family and fans,

I am so happy and excited to share my new of completing my Level 1 Yoga Fit. I'm already signed up for Level 2 in November! It brought such insight and strength to me as an individual that I really hope that I can pass it on to everyone else.

Your friend,

Friday, October 14, 2011

What the weekend has in store....?

I hope that everyone burned off some additional calories this week, what with last weekend being Thanksgiving and all! I know I could feel a little extra "stuffing" in places that shouldn't have extra "stuff"!

I'm excited to be taking my Level 1 Yoga Fit Certification to propel myself and my knowledge in a new way. I still have a long way to go before I become a teacher but I'll get there.

Have a safe weekend!

Thursday, October 6, 2011


Prep time: 10 minutes
Cook time: 10 minutes
Makes: 4 servings

1 teaspoon fresh lemon juice
¼ cup extra virgin olive-oil
1 ½ cups loosely packed fresh basil leaves
3 garlic cloves
1 teaspoon sea salt
1 teaspoon freshly ground pepper
Non-stick cooking spray
1 block of extra firm tofu
2 15.5 ounce cans white beans, rinsed and drained
1 cup grape tomatoes, halved
1 tablespoon finely chopped red onions

  1. In a food processor, combine the lemon juice, oil, 1 cup of basil leaves, 1 garlic clove, ½ teaspoon of the salt and ¼ teaspoon of the black pepper. Puree until smooth; set aside.
  2. Heat a grill pan to medium-high and mist with cooking spray. Hale one garlic clove and rub the tofu with its cut side. Season tofu with ¼ teaspoon each of the salt and black pepper. Grill 4 minutes per side.
  3. Mince remaining garlic and saute in pan coated with non-stick spray over medium-low heat for 2 minutes; let cool slightly. In a medium bowl, combine the white beans, tomatoes, red onion, remaining salt and black pepper, and sauteed garlic. Tear up remaining basil and combine with bean mixture.
  4. Divide beans among 1 plate and 3 Tupperware (for later meals) and top with tofu. Add basil puree and serve.
 For meat lovers use 1 pound 1 1/2-inch-thick sirloin steak cut into 4 portions.
Make sure that the red onion is fresh and used immediately.

Wednesday, October 5, 2011

Disservice to my clients

I would like to apologize to all my clients and followers for not staying up-to-date on my blog. I feel that I have done you a disservice, for that I am deeply sorry. I'm back, online and still here for you, even if I don't blog. ;)

I'm totally booked for the October Boot Camp which makes me happy to know that people see the benefits of exercise and health! I hope to expand my studio for 2012 so I can service more people in the winter season.

Yours in health,