I just finished my yoga book reports so I should be getting my official certificate this week that says I'm a certified vinyasa yoga teacher (anyone in NYC or PA need yoga lessons?) I also signed up for unlimited yoga classes at Sonic Yoga on the west side and I went with my yoga class friends yesterday...it kicked my butt! On the running front, I went to see the sports medicine doctor last Friday and he gave me some strengthening exercises for my foot and lower leg. Yesterday my ankle was killing me because I did alot of walking and I ran so today I'm taking it easy. Having an injury when you just want to RUN is so frustrating! My next big run isn't going to be until the spring in NYC, I'm going to sign up for the half marathon. Until then, I'm slowly going to build up my miles and try to stay injury free.
Chocolate chia seed pudding:
3 tbsp of chia seeds
1 cup of coconut milk (or other non dairy milk)
2 scoops of Arbonne protein powder
Mix all of these ingredients in a mason jar. Mason jar tip: reuse an empty jar-there is no need to go out and buy jars. I save my coconut oil and peanut butter jars.
Mix the above ingredients well, making sure the protein powder is dissolved. Put the lid on the jar and store in the fridge for a few hours. Peel two ripe bananas and place in the freezer. I have frozen bags of organic blueberries that I used for this recipe. Let the bananas sit in the freezer for about 4-6 hours depending on how cold your freezer is. When the bananas are 90% frozen, put them in your blender along with 1 cup of frozen blueberries and blend until you get creamy blueberry banana ice cream.
Take out your jar of chia seed pudding and scoop the ice cream into the jar. Enjoy as lunch or a snack at the end of the day. The chia seeds have a ton of fiber and omegas and the chocolate taste will make you feel like your're enjoying a decadent, unhealthy dessert when in fact you are not :)