A brain full of yoga

Hi there! I wanted to write a post about yoga since it is such an essential part of my life and I haven't mentioned it in a while! Some people have misconceptions about yoga, others completely understand it but do not care for it, and then there are the people who live for it, like myself. 

Lately I've started exclusively practicing 'hot yoga' - mostly because it is a very fast paced class and I love to sweat and release toxins from my body. However, I do not go to yoga solely for the physical aspects. The role yoga plays in our brain is actually quite amazing. Focusing on a connection between mind and body - which is the core of all yoga classes - channels stress-relief, mood-boosting, and relaxation-inducing properties. According to a 2010 study by researchers at the Boston University School of Medicine Department of Psychiatry, yoga has been proven to increase the amount of γ-Aminobutyric acid, also known as GABA, in your brain. GABA is directly correlated with lowered levels of depression and anxiety, and an elevated mood level. Yoga has also been proved to lower levels of the stress hormone cortisol in your body, making it the perfect after work workout! I usually go around six at night, even when I am completely drained from work. Why? Because once I reach shavasana (the end of the class intended to rejuvenate and relax the body) I feel amazing and never regret going. 

 For those of you who practice yoga, keep it up!! For the rest, try it out, it can't hurt!

P.S. meditating has the same beneficial mind effects as yoga, plus more

Quick Fix

This afternoon on my day off I decided to whip up a quick pre-yoga early dinner. I stopped at Whole Foods and as soon as I walked in I envisioned making a veggie packed quinoa dish. I grabbed some chorizo, vegetables, organic quinoa - and viola - the end result was delicious! Packed with protein and vitamins, this dish is not only tasty but incredibly healthy!

 Ingredients:

1 cup organic quinoa

2 large handfuls chopped organic green kale

1 1/2 cups - I used frozen - chopped green beans, carrots, peas, corn

3/4 of a medium sized chorizo link, chopped

3 garlic cloves

4 tablespoons extra virgin olive oil

salt, pepper, crushed red pepper, onion powder

Add a cup of quinoa and 2 cups of water to a small pot. Bring to a boil and then let simmer with the cover on for 15 minutes. Drain excess liquid and let sit.

In a medium sized pot, bring 1/2 cup water to a boil, add veggies and bring to a boil again stirring occasionally, then simmer for 5 minutes. Drain and let sit.

Once those are complete, add 2 tablespoons olive oil to a medium skillet and heat on low. Add garlic and chorizo, stirring for about 7-9 minutes. Add 1 handful of kale. Stir and make sure kale is sautéing - about 2 minutes. Add the other handful of kale and stir on low for 2 minutes. Add vegetables and the other 2 tablespoons of olive oil. Stir for 2 minutes. Add a teeny pinch of salt (the chorizo gives the dish enough salt for flavor) and a teaspoon of black pepper. Stir. Add quinoa, half teaspoon onion powder, and half teaspoon crushed red pepper. Stir for 5 minutes on medium heat. 

Serve hot and enjoy!

xoxo