I used to go to yoga three times a week at a little studio about 4 blocks from my house. I fell out of going as life got busier and busier—as it normally does. This is something that has been bothering me for a while. I have been wanting to get back into it, but it’s hard to find the time among working full time, cooking up vegan recipes, travelling, and relaxing with JJ.
So recently I got back into yoga. Yay! And my body, mind and soul have been so happy about it! I love getting a good workout, meditating, breathing all the stress away, and working on all the areas of my body that don’t usually get attention. I’ve been waking up in a better mood and feeling my normal daily stress and anxiety begin to melt away.
I normally only like working out if the situation is perfect. AKA My mind is a little relaxed and have enough time to change, workout, shower, and be ready for whatever I’m doing next. But recently I decided SKREW THAT! I can find short little yoga videos online to make it fit into my life. It doesn’t matter if it’s 10 minutes or 60, as long as I get my body flowing and breathing. Taking the time to be present and check in with my body each day has made such a difference in how I perceive my days.
How about you guys? Do you make time to be present and check in with yourself? If not, try just closing your eyes and breathing for a few minutes. I use Yoga with Adriene‘s videos usually since I can search for videos by categories and length. Where do you guys get your yoga fix?
And if yoga doesn’t do it for you, make some of this AMAZING vegan spinach dip! It’s been my go-to to bring along to potlucks and parties and has even non-vegans impressed with how delicious it is.
Vegan Spinach Dip
Ingredients
- 3/4 cup cashews, soaked overnight
- 1 14oz block soft tofu
- 2 tsp apple cider vinegar
- 1/4 cup + 1 tbsp nutritional yeast
- 1 1/2 tsp salt
- 4 cups spinach, with the stems removed
- 1/2 medium yellow onion, diced
- 3 cloves garlic, minced
- 5 tbsp water chestnuts, diced
- 3 tbsp olive oil
- 1 tsp smoked paprika
Instructions
- In a bowl, cover the cashews with water and soak overnight.
- Add the tofu, soaked cashews, vinegar, nutritional yeast, and salt to a food processor. Process until smooth.*
- Fill a large pot with water and bring it to a boil. Add the spinach and boil for 2 mins.
- Drain and rinse the cooked spinach with cold water.
- Squeeze the excess water out of the spinach and chop into small pieces.
- In a large pan, heat oil over medium-high heat and add the onions. Cook for a few minutes until they start browning.
- Add the garlic, water chestnuts, and spinach. Cook for 2 mins.
- Mix in the tofu mixture and cook until it’s heated all the way through.
- Drizzle a little bit of olive oil, sprinkle paprika over the top, and enjoy warm with bread and veggies!
Notes
*The tofu mixture should be the consistency of pudding.
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