| Get Out N Play Newsletter |
| | An Open Heart | November 2012 |
| Inspired Intuition Don't let the holiday circus zap your sanity. Find some time for movement and exercise. Visit me in Windsor Locks for a yoga class.See the coupon below. |
Upcoming Events: Workshop: Making Sense of your Food Wednesday 11/28 6- 7 PM Newington Bike 1030 Main Street Newington, CT Is it your goal to eat healthier? Are you confused by labels and the latest research? The goal of this workshop is to give you a better idea about foods that are healthy. You'll be better equipped to answer the question "Is this good or bad?". End the confusion and make your trips to the grocery store a little less overwhelming. Workshop: Healthy Holidays: Some New Family Traditions Saturday 12/8 1-2 PM Inspired Intuition 545 Spring Street Windsor Locks, CT
The holiday season is filled with foods that are often high in fat, sugar and calories. It's time to give those foods a MAKEOVER. Check out more details here. |
Winter Training Program at Central Wheel When: Wednesday nights 6:30- 7:30 PM January 9th- March 20th Where: Central Wheel 62 Farmington Ave Farmington, CT Cost: $88 - Early registration before 12/15 $99- 11 week program $10 Drop in (if space is available) BONUS: Register for the 11 week program and receive weekly details for a second trainer workout. Email Aubrey to reserve your space. |
| | | An Open Heart Opening my heart center and hips at Inspired Intuition
Attend a yoga class and you'll likely hear the instructor encourage you to open your heart center. This type of cueing is important in a pose like Cobra where the shoulders can round forward and create restriction in the chest. Much of our day is spent with the shoulders rounded forward as we type on the keyboard, fight rush hour commutes and prepare dinner at the kitchen counter. One role of yoga is to undo the damages done during the day. This happens on both a physical and mental level. When we ease the shoulders back and down and open through our chest and collarbones, we are helping our lungs drink in its necessary breath. We are also letting our heart chakra shine. This energy center is said to be our source of love, harmony and trust. Open up the heart for a true expression of giving and receiving. During the upcoming holiday season, I encourage you to nourish your heart center. Be able to give and to receive without giving. Strive to find that balance during a time when life can get a little off kilter. |
| Ten Ways to Give Back this Holiday Season Food and cooking is a way to offer your compassion to those you care about. This time of year let the healing power of food travel beyond your immediate circle. Offer sustenance to the community in need of nourishment. Taken from Yoga Journal, here are some food-inspired ways of giving. 1. Gather a Group, and Serve a Holiday Feast 2. Collect Cans at Your Local Yoga Studio 3. Show You Care With a Home-Cooked Meal 4. Freshen Up School Snacks 5. Help a Family Put a Holiday Dinner on the Table 6. Bring the Holiday Spirit to Work 7. Give Nutritional Know-How 8. Make a Special Delivery 9. Invest in Self-Sufficiency 10. Bring Friends and Neighbors Together for a Casual Meal |
Recipe: Roasted Brussels Sprout with Grapes Last fall, I prepared and served Roasted Brussels Sprout with Grapes at a cooking workshop. My intent was to introduce a healthy, colorful Thanksgiving side dish to the attendees. The most common response was surprise. For many, Brussels sprout are shunned. Roasting vegetables brings out their natural sweetness. Pairing vegetables and fruit further elevates the sweetness and the appeal of the veggies.
Have a wonderful Thanksgiving and may some delicious veggies make their way onto your plate.
Roasted Brussels Sprout with Grapes Ingredients
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 1 pound red seedless grapes
- 3 tablespoons olive oil
- 2 cloves garlic, sliced
- 1 tablespoon fresh thyme leaves
- Sea salt and black pepper
Directions- Heat oven to 375° F. On a large rimmed baking sheet, toss the Brussels sprouts and grapes with the oil, garlic, thyme, salt and pepper.
- Turn the Brussels sprouts so the cut side is down and roast until golden brown and tender, 20 to 25 minutes.
|
| Thank you for spending the time learning to nourish your health.
Sincerely,
Aubrey Schulz
Get Out N Play
|
|
|
|
|
|
