This past weekend wasn’t a very good yoga class. It was hard finding the time the week before to really practiced and it showed when it was my turn to lead. Even though the full moons past, the energy has just been weird overall still. I feel like everyone at work is crazy busy and tired, and so am I. Definitely going to have to find more time this week to practice. Even though I’m a bit discouraged, learning how to teach yoga is something that I really want so I’m just going to have to push through!
On a much lighter note, Bren and I went to see the musical Young Frankenstein put on by a community theater group. It was all sorts of fun and bawdy humor, and the cast was amazing! One of my coworkers was in the play, and he was in more dance scenes than I thought he was going to be in. He’s got a lot of talent and he’s only been a part of the theater for about a year!
Since I’m obviously tight on time, I decided to make a granola since I’ve been snacking rather than eating larger meals lately. I really wanted to add some almond butter and chocolate chips and then keep the rest of the granola simple. It’s not one of those crunchy granolas. There a softer crumbled texture which I really like.Add a comment
It was definitely fall outside today. The air has turned to the cooler side and has a nice crispness to it. I haven’t made it to a cider mill yet (mostly due to all my time being spent on yoga) but I can’t wait to get to one during the month of October. There’s almost nothing better than a fresh cider mill donut.
You know what’s also amazing in the fall time!? Carrot cake! There’s something about the slightly heavy, yet amazing amount of spices that’s in carrot cake to make it a fall time favorite. I know that some people associate carrot cake with Easter/spring, but really all that cinnamon, nutmeg, and all spice belong to the fall/winter.
I didn’t feel like making a cake though. That’s just too easy…and it’s kind of difficult to bring to work. These cookies are super moist and are almost like a cinnamon oatmeal cookie with a hint of carrot. They are perfect to pair with the pumpkin spice latte I’m sure everyone’s getting this time of year. Especially with the cream cheese frosting on top.
Other than grating the carrots, these actually come together pretty quickly. Just think of it as building arm muscles when you’re prepping those carrots. It helps make the time go by! You definitely need to go pick up a couple of carrots and make these this weekend.Add a comment
This yoga teacher training is both kicking my butt and making me feel all sorts of goodness. There is sooo much to learn, and the time that’s required to put into it crazy. I mean, on top of my job, this blog, and the 3-4 hours twice a week classes, there’s also meeting weekly with a small group for 3 hours, and then making sure we get an hour practice in on all the other days plus 20 minutes of meditation at the same time. On top of that, we have to journal about all of this while practicing a yoga meal (which is essentially taking a lot of time with your food to really experience it and no conversation). It was almost too overwhelming for the first couple of weeks. Here’s a picture on my way to the first class (if I had remembered I would’ve taken one after I got home).
I always seem to go into the class nervous that I’ll forget everything and have to start from scratch, but the people in the class are incredibly supportive and amazing that I always leave feeling incredibly confident and just very positive about everything. Learning everything is exciting, and I am really looking forward to the day that I can begin to get paid to teach!
That being said, I’m sorry that once again I don’t have any deliciousness to share with you guys, but I hope to be back on track by Thursday. Thank you so much for your patience and understanding!Add a comment
This yoga teacher training has taken any free time that I might have once had, but I love it. I leave each class feeling like I’m on the right path. Then I get home and have a small panic attack at how much there is to remember. We’re meeting on Thursdays, the weekends, and some Tuesdays and there’s a lot to cover each time. You never really understand how much goes into a class until you learn how to teach it! Right now I’m still in the robot stage where I’m just spouting out the poses by the book. Hopefully soon I’ll feel more comfortable to bring in some personality.
It’s hard to believe that we’re going to cover everything in just ten weeks. Sometimes, it feels like the end is never in sight and then the next moment it’s coming up too soon. I still get terrified at the thought of teaching to a room full of students, but teaching the others in the program is helping to tackle this fear.
However, it’s left not much time to think of something to make for this week, so I thought it would be a great time to focus on some of my favorite recipes! There’s nothing better than revisiting an old classic, and I chose four of just some of the amazing things I’ve made over the past year.
1) I have to go with the Snickers Trifle. This was definitely everything I could have wanted in a birthday dessert. Layers of chocolate cake, peanut butter pudding, and caramel, what more could you want?
2) Almond pretzel bark. This is a crazy quick amazing snack that really helps to tackle those chocolate cravings.
3) Chocolate chip cookie cups were the hit of the office when I brought them in! These are like a gooey chocolate chip cookie but thick enough to hold some frosting.
4) I couldn’t not add a savory dish to the list. This zucchini sandwich is one of my childhood favorites and perfect any time of the year!
Have I mentioned how much I love energy bites!? I think I’ve already got a couple of different kinds…here and here. These use leftover butterscotch chips that I have. Those chips are just taking up precious cabinet space, so I’m trying to think of ways to use the remaining batch. Between the chips and the cinnamon, these are incredible and very sweet. I’m going to have to have Bren eat the leftovers since unfortunately butterscotch chips aren’t vegan. In the meantime, I’ll just make these sans the chips and be good to go!
I added a hint of nutmeg and some cinnamon to help boost the flavor of the butterscotch. Instead of honey, I used agave and it worked perfectly! I think I’ll try using it again for another flavor combination that I have in mind. If you wanted to keep these vegan friendly, I think you could safely make this without the chips and they would taste just fine. Normally, I’m not one for butterscotch but every now and then I just want it.
These are perfect as an afternoon snack or even as a dessert! I love these different energy bites, and sometimes I even eat them for breakfast. These, for me at least, are a bit sweet for breakfast, but if that’s your thing then these would be a healthier alternative.Add a comment
Hi! My name’s Alexis and I finally took the leap into blogging after reading so many fun posts by other food bloggers. I’ve always had a passion for eating, but have never really felt comfortable in the kitchen. There are so many drool-worthy recipes out there, that I wanted to document my musings in the kitchen both following others’ recipes and becoming brave enough to create my own. Please take a look around! I really want to hear from you! If you make something, like something, don’t like something, please comment or use the contact form! Reading your comments really makes my day! If you’re looking for an easier way to get my recipes, you can sign up for my email and get them directly to your inbox. I hope to hear from soon.