Happy Independence Day!
I started my morning with a client first thing followed by a yoga class with a new instructor at the studio I work for. She taught a different style flow and it was sweaty and awesome. I am feeling amazing and ready to tackle the day! Ever since the workshop last weekend I have been feeling really open and strong. Well, Monday I was beat up and rested, Tuesday I did a super quick HIIT core workout with Weez (cutest thing when she jumps around with me). Wednesday I took a killer class and felt really strong so we will see how my practice goes tomorrow. I never usually get a chance to practice many days in a row but I want to keep the Baptiste momentum going since it I really have felt so great and strong and just open. I did 5 wheels n a row yesterday which is HUGE for me. That is hands down my least favorite pose and I know I need it. This weekend it felt a little different with how we held it and how we went about it and it changed my perspective a bit. It still isn’t my favorite but I am focusing on trying to deepen it more and see where it takes me. I’d rather hold Warrior II forever than do 6 wheels, and I am terrified of the drop down but I am also not in a rush to try and go there. Patience. Practice. Time. Baby steps.
Hopefully Weez and I can fit in some pool-time if the clouds stay at bay. Am I the only one that feels like it has been raining for 6 weeks straight? The plants probably love it but we need more rays!
Anyway I wanted to pop in with a quick recipe. I made this yesterday and it turned out amazing. So simple, so quick, and super healthy for your barbeques this weekend! I want to thank my friend, Steph for inspiring this! She is working at a raw food restaurant that I am dying to get to and they do a raw cauliflower salad that sounds amazing! Here’s my version!
I am not sure if my addition of feta still constitutes this as a “tabolueh salad” but it was delicious enough, I wouldn’t recommend taking it out but you certainly can if you are vegan or can not tolerate goat’s dairy.I love healthy sides you can add to the table on holidays. It’s a great balance to all the other fun stuff you will be munching on (or drinking!)—so fill up on the good stuff first, and you can enjoy the other stuff you wish to try without as much guilt! This is something you can go back to thirds of and not feel guilty!
Grain-Free Feta Tabouleh Salad
this fresh, healthy grain-free summer salad should be made ahead of time for maximum flavor benefits. The raw cauliflower will soften as the dressing marinates.
- 1 head of cauliflower
- 1/2 cup finely chopped fresh parsley
- 1 1/2 large cucumbers, peeled and diced
- 1/4 cup crumbled whole Goat’s milk feta
- 1/4 cup of olive oil (I eyeballed this you can use your judgment)
- 1/2 lemon, juiced
- 1/2 lime, juiced
- Himalayan sea salt, be slightly generous to taste, but be very careful to not go overboard (I tasted as I added little by little)
- fresh ground pepper, to taste
- Optional additions: 1/2 cup diced tomatoes, a few Tablespoons fresh mint (I left out)
Wash and chop up cauliflower. Place sections of the head in a food processor and chop until it “rices” Repeat until you have riced the entire head and place in a large bowl. (You may also use a large grater to turn it into a rice). Peel and chop the cucumbers, toss in with cauliflower. Add chopped parsley and any optional additions. Juice your lemon and lime really well (I use a manual citrus juicer, if you do it by hand mind seeds and maybe use more of the fruit if you can not extract all of the juice) Add seasonings and olive oil and mix really well. Add in feta and mix until incorporated fully (you can add more or less to your taste, I eyeballed this part as well). Cover and place in the fridge overnight (best results) or for at least 4 hours.Serve and enjoy!
Have a wonderful weekend!
Are you bringing anything fun to your BBQ? I would love to hear what you’re cooking or baking up!