What I Ate Wednesday: Yoga Teacher Training!

As of today, Maggie and I are five days into yoga teacher training! We are being taught and led, along with 7 others, by Tamsy Markham. Tamsy is the creative director and founder of High Street Yoga and Velvet Mill Yoga, in Westerly, Rhode Island and Stonington, Connecticut, respectively. We’ve been traipsing between the two studios, which are very close to each other despite the fact that they are in different states. I thought it would be fun to share what a day of yoga teacher training looks like, since we’re loving it so much!

Monday, July 14: Day 3 of Yoga Teacher Training

WIAW yoga teacher training edition

7:30 AM: Wake up

7:45 AM: Pre-breakfast

I’ve been drinking a quarter cup of aloe juice each morning (you can buy the big bottle that I have from any Trader Joe’s) with lemon juice and water. I feel like it’s helped my whole digestive system feel better. I’ve also been taking krill oil pills that my mom sent.

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8:00 AM: Breakfast

I had a cup of coffee with milk, and a muffin I’d made in Astoria with whatever was leftover in my cupboard before I moved out. I don’t remember the ratios, since I made it up as I went, but I used all-purpose flour, brown rice flour, salt, baking powder, cocoa powder, eggs, coconut oil, water, apple cider vinegar, vanilla extract, seven nut & seed butter, ginger honey, cocoa nibs, chocolate chips and unsweetened coconut flakes. They turned out shockingly delicious and they weren’t dry.

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8:20 AM: Breakfast Part II

I had a second muffin in the car on the drive to the yoga studio. I wasn’t too hungry but I knew we had a power yoga class coming up and that I would be hungry during that if I didn’t eat more.

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9:00 AM: Discussion / Session with Tamsy

We are studying Baptiste Power Vinyasa Yoga (read more about it here) and Tamsy began training with its founder, Baron Baptiste, directly in 2002. She is awesome and we’re all learning so much!

10:00 – 11:15 AM: Hot Yoga

Of course we have to be sure to drink plenty of liquids! Throughout the day I drank about a third of this coconut water (so roughly 11 ounces).

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I also drank a few bottles of water and one bottle of iced tea Maggie and I made by combining green tea, jasmine green tea, and peppermint tea. It was super refreshing!

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11:30 AM: Snack #1

Maggie and I quickly wolfed down these fresh raspberries and blueberries, and dried, sweetened cranberries before our next discussion / session.

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12:30 PM: Lunch

Lunch for us has been leftovers pretty much every day so far, which is great, since Maggie’s mom has made us the most delicious and nutritious dinners each night! Today we had grilled vegetables (onion, bell pepper, zucchini, yellow squash) and a sausage over quinoa. The squash came from Maggie’s mom’s garden!

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What I Ate Wednesday: Saratoga Springs

Today’s What I Ate Wednesday comes to you as a guest post, courtesy of my friend Flavia. She was the chef behind a dinner previously featured on eyechow, and has her own awesome blog (about art, not food, but I did spot some food pics on there!) called art trigger. She also owns and runs her own company, Queer By Design. For lots of food, design, and life inspiration, check out her company, her blog, and her post below, and Happy Hump Day!

WIAW gluten-free breakfast

My girlfriend and I live in New York City but we are spending the summer upstate in Saratoga Springs right now and enjoying the perks of riding horses and having fresh meat and produce from the local farmer’s market! Today we shared a banana (and coffee for me of course- I am a full-blown addict) before running to the barn to ride.

WIAW gluten-free breakfast

After the barn we were starving and treated ourselves to a big late breakfast of boiled baby potatoes with sautéed spinach topped with poached eggs. The eggs and potatoes were from the farmer’s market and the flavors were just amazing. This dish is so easy and filling and tastes great with a bit of sriracha on top!

Dairy Haus ice cream

We had such a late breakfast and it was such a gorgeous day that we couldn’t resist a trip to the seasonal ice cream shack in town, Dairy Haus. Their black raspberry soft serve dipped in chocolate is so creamy, fresh, and all around sensational it is worth a trip to Saratoga just to try it. I got the classic vanilla with rainbow sprinkles, another testament to their amazing ice cream because I am never a vanilla kind of girl but this version is so rich and delicious I actually crave it! It was a big treat but that is what summer is for right?

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My girlfriend enjoyin’ that cone in a Queer by Design tank top!

WIAW dinner

We have vowed to only buy local meat at the farmer’s market to avoid any extra toxins in our life, so we often have vegetarian meals in between eating meat to keep our grocery costs down. We made spaghetti squash with a flavorful sauce of fresh tomatoes, garlic, and onion. We topped the dish off with fresh basil, goat cheese, and goat’s milk parmesan cheese flakes. It was so fresh and simple, and perfect for a hot summer day. Most of the ingredients were also from the market and it was bursting with flavor.

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What I Ate Wednesday: Astoria & New York

Baked French toast WIAW

Breakfast: My day last Tuesday began with the indulgent, baked French toast, courtesy of my friend Emma. She’d made it that weekend for potluck brunch, which Kiyo and I hosted; hence we got to keep the leftovers! I added some frozen berries and with maple syrup, washed down with creamy coffee, it was an awesome start to my day.

tamarind close-up

Snack #1: As Maggie told me this weekend, she regularly observes in my WIAW posts that I always eat dessert in the morning! I forgot to take a picture of the four tamarind balls I ate, but this is what they looked like (image courtesy of Broward Palm Beach blog). Kiyo and I bought like 20 packs of them in St. Thomas because we’re both obsessed and that’s the only place I know to buy them.

WIAW quinoa with veggies

Lunch: I had an awesome, big bowl of red quinoa mixed with a lentil stew Kiyo made (it also had sweet potato, celery and spinach). I added about a tablespoon of blue cheese salad dressing, which gave it a nice (yet subtle) tangy taste. This was really tasty and filling, a great lunch that I’d make again (maybe with tahini next time instead of the salad dressing).

macaron

Snack #2: Someone brought in macarons from Macaron Cafe right across the street, so of course I had one (it was shiny and chocolate, I couldn’t resist!).

cookie dough quest WIAW

Snack #3: Yes, I was hungry again! The night before I went to hot yoga, so that’s my excuse this time (I know, there’s always some reason!). Before heading to my 75-minute vinyasa (not hot) yoga class, I ate this cookie dough Quest Bar. I was super skeptical of this bar since it’s “cookie dough,” and has no gluten, no added sugar, lots of fiber and protein, and almost no unrecognizable ingredients; it sounded too good to be true. However, it tasted great and I would definitely like to try their other flavors.

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Booze in the Virgin Islands

Cruzan on the shelves

Here’s another guest post from Zan, in honor of “Thirsty Thursday,” a weekly holiday I celebrated in college but have since become too old and dried up for. Tonight I plan on grocery shopping, re-parking my car and perhaps even cooking something to bring in with me to work for lunch tomorrow. Exciting, I know. So while I plan out my sober “adult” night, enjoy these musings on getting drunk in the Caribbean.

Shelves of booze

Casual drinking is a favorite Virgin Islands pastime, so no wonder there are quite a few producers of local intoxicant.

Cruzan stand

Rum is the most popular and well-known Caribbean liquor, and in the VI we are proud to distill Cruzan Rum on St. Croix (note from Val – to all you mainlanders out there who pronounce it “Cru-zan,” you’re doing it wrong. It’s “Cru-jen”). Dirt cheap within the VI, Cruzan sells handles of light and dark rum for $5 or $6 and liters of flavored rum for $7. They have a whole arsenal of flavors, 12 in all, with raspberry and mango the favorite with younger people because it is the tastiest if you are chugging straight from the bottle. Recently they just released key lime and passion fruit. Since the drinking age in the VI is 18, you practically grow up on Cruzan Rum- they even hand you a promotional flavored-rum shot when you step off the airplane.

Local VI Beer

A few years ago smaller beer and rum operations started opening, my favorite of which is St. John Brewers.

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Dairy Haus Soft Serve, Saratoga Springs

Daryhaus Saratoga Ice Cream

On our way out of Saratoga this summer, we stopped for soft serve ice cream at the beloved Dairy Haus. A small stand right on the side of the road, they have swing seats set up nearby under shaded tents, making it the perfect place to stop for a summer treat.

Their homemade hard ice cream is made daily on the premises using only the finest, freshest ingredients available. They also offer soft serve, Italian ice and sherbet. Soft serve is always available in chocolate, vanilla or twist, as well as black raspberry, lemon or swirl. Kiyo got a tall black raspberry / lemon swirl and loved it.

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I never go for fruity flavors when it comes to ice cream and this time, I kept it classic: chocolate / vanilla swirl with rainbow sprinkles. I love that crunch and texture they give the amazingly smooth soft serve.

Dairy Haus

Location: 476 Maple Ave, Saratoga Springs, NY 12866 Phone: (518) 580-0102

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