Hot Yoga

Yep that’s right, HOT YOGA, it's the new craze.  I read an article earlier this year about how Rebecca Romijn swears by hot yoga as to how she lost all her baby weight after having twins in which I found very intriguing. 

I’ve done yoga before on several occasions; it just felt like a series of awkward contortions, like I’m trying out for the circus or something…. But I had a feeling hot yoga would be a different kind of work out, I mean after all Rebecca Romijn’s swim suit picture in my magazine was really convincing.

So I called around town and every place that offered it doesn't do it during the summer so I gave up on the idea until I recently found a place that ONLY offers hot yoga. 

I showed up early for my first class but on my way over I thought it’s 100 degrees outside, surely there won’t be that many people showing up for this class… I was wrong, it was a packed class.  In the room, there are heat lamps attached to the walls and it is HOT (over 100 degrees in the room with zero air movement).  While I was sitting on my mat waiting for class to begin, I thought to myself… I’m already starting to sweat and I’m feeling like the heat is already wearing me out.

The class was HARD!  This particular one focused on pilates/legs/abs/yoga.  I’ve never sweated so much in my entire life.  But it felt really good.  When class was over and I walked out, the 100 degree day felt like a 60 degree day. 

When I got into my car and looked at myself in the mirror, I was taken aback by how disgusting and nasty I looked!  I was particularly freaked out by my post workout hair-do. 

Aaron was shocked and impressed by how wiped out I was.  I had him convinced he needed to try it.  So he came with me to the next session and loved it.  This particular one focused on abs/butt/core.  Again another great class (and for the record there were other men in the class so this is NOT just for women).  Never in my life have I felt like the fat was literally melting off my body during a workout class.  It’s pretty intense stuff. 

The heat really sinks down deep into your muscles.  The hot air makes you breath deeper, not only helping to clear out your day’s stresses but helps increase your flexibility.  It’s fast paced but I felt comfortable as a beginner, this is not your typical yoga class. The music wasn't funky, in fact they played a lot of upbeat stuff nor do I feel like I'm surrounded by a bunch of yoga snobs.  

So I'm pretty much obsessed with hot yoga, want to try it?  I’m hoping by Christmas I can impress everyone by twisting into a full pretzel.  Just kidding, I just made that up.  

This is what I got when I Googled  my made-up word Yoga Pretzel, LOL!!! Now that's just freaky... 

Pumpkin Snickerdoodles

This weekend I fully embraced the change of the season and am loving the Fall weather.  For starters, I opened all the windows and let in the crisp air.  Then lit my Bath and Body Works Leaves candle.  

Also busted out the pumpkin spice hand soap, as you will start to realize as you read on... I heart all things pumpkin! 

Then I made a batch of Paula Deen's Pumpkin Bars.  Mmmm MMM!  And then did myself a favor and packaged up the other half of the batch and gave them to our friends.  Lucky them. 

Then I made a batch of Weight Watchers Pumpkin Muffins, just to make me feel better about eating Paula Deen's pumpkin bars. 

And as if the kitchen wasn't already a total disaster from my baking, I decided to top it off with a batch of PUMPKIN SNICKERDOODLES!  And holy cats these are good!!! These little fluffy babies have a cake like consistency and are the perfect union of pumpkin and the goodness of a snickerdoodle.  

• 1 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 3/4 cup pumpkin puree
• 1 large egg
• 2 teaspoons vanilla extract
• 3 3/4 cups flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
For the coating:
• 1/2 cups granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• Dash of allspice

In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, about 2 to 3 minutes. Stir in the pumpkin puree, then beat in the egg and vanilla.

In a separate medium bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Stir until fully incorporated. Cover and chill the dough for at least an hour.

Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone liner. Mix the coating ingredients in a small bowl. Scoop equal dough balls and roll into the sugar mixture. Set on cookie sheet, about 2 inches apart. Dip the bottom of a flat drinking glass into water, then into the sugar mixture and use to slightly flatten the dough balls. Recoat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 12 to 14 minutes, or until baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.

And last but not least... these little scrumptious bites go down very well with a ice cold Samuel Adams Octoberfest.  When I saw this out on the shelves a few weeks ago, I stocked up, it's only out for a short time each year and it's our favorite! 

Chicken, Spinach, And Cannellini Bean Quesadillas

Found this on Pinterest and decided to give it a whirl.  Glad it was a hit for us because it was a little more work than I like to do when it comes to making a meal.  It did make a bunch of quesadillas which did reheat well so I guess the work was worth all the lunches it provided us.  Great healthy choice that I recommend for your workweek lunchbox!    

Chicken, Spinach And Cannellini Bean Quesadillas

1 1/2 -2 cups seasoned, cooked and diced chicken
1 TBSP olive oil
1 cup diced onion
1 cup diced red bell pepper
1 banana pepper, diced
a pinch of crushed red pepper flakes
salt and pepper
1 clove garlic, minced
1 (heaping) TBSP all purpose flour
3/4 cup chicken broth
4 cups fresh baby spinach, stems removed, coarsely chopped
1 (15.5 ounce) can of cannellini beans, drained and rinsed

Cooking spray
Flour tortillas
Shredded cheese (Monterey Jack, cheddar or a combination of the two works well here)
Avocados, diced
Fat free sour cream

In a large skillet heat olive oil over medium-high heat. Add onion, red bell pepper and banana peppers. Season with the crushed red pepper flakes and salt and pepper. Saute until veggies have soften, 6-8 minutes. Add the garlic and saute for another minute or two. Sprinkle the flour over the veggies and stir to combine. Cook while stirring for several minutes so that the flour loses it's raw taste. Whisk in the chicken broth and stir until bubbly and smooth. Add the baby spinach and continue cooking for another minute or two or until spinach has wilted. Stir in the cooked chicken and cannellini beans and remove from heat.

Spray a large skillet or griddle with cooking spray. Heat over medium to medium-high heat. Place one tortilla on griddle and spread cheese over tortilla. Spread chicken, bean and spinach mixture over one half of the tortilla. Check underside of tortilla and when browned a bit, flip the half with just cheese over the half with the chicken. Remove from heat and cut into slices. Top with diced avocado and sour cream, if desired.

Grilled Bruschetta Chicken

So I thought I had shared this recipe before… but since I suck at organizing my blog… I guess I’m not sure.  On my to-do list:  organize my blog and get tabs at the top to organize my recipes.  Now I just need to figure out how to do that.  I’m a super organized person but when it comes to my blog, well it’s a mess compared to other blogs and I’m fully aware of it!

Anyways, this recipe kicks boo-tay.  I love how it is super easy but looks fancy pants and packs a punch of flavor.  Definitely a pretty one to present to dinner guests.  Aaron and I licked our plates clean; it was yummers in our tummers.  

Grilled Bruschetta Chicken

4 small boneless skinless chicken breast halves (1 lb.)

1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided

1  tomato, finely chopped

1/2 cup Shredded Mozzarella Cheese

1/4 cup chopped fresh basil

Place chicken in large resealable plastic bag. Add 2 Tbsp. dressing; seal bag. (don’t waste time measuring, just start pouring it over top). Turn bag over several times to evenly coat chicken with dressing.

Refrigerate 10 min. (I did mine for a few hours).  Remove chicken from bag; discard bag and dressing.

Cover half the grill grate with sheet of heavy-duty foil. Place chicken on uncovered side of grill grate; grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil.

Turn chicken over; place on foil. Top with tomato mixture. Grill 8 min. or until chicken is done (165ºF).