The other weekend I found myself enjoying a rare lazy Sunday.
I began the day by journaling, meditating, and practicing yoga in our living room before deciding that the day was missing a fancy breakfast. I had made these crepes before and was super excited to have Mike try them. PLUS they’re only 3 ingredients. They’re basically sinfully easy to make. Shoutout to The Everyday Veggie!
At this point I’ve made them savoury by filling them with leftover roast butternut squash (We had extra from this vegan Mac n Cheeze recipe), I’ve enjoyed them for brunch with my friends by filling them with various fruits and apple sauce, and (as you can see pictured) I’ve made them pretty decadent with natural peanut butter, banana, and maple syrup.
I haven’t met a *reasonable* combination I didn’t like yet!
What are your go-to Sunday morning meals?
The highlight of my weekend was recording this podcast for you. Is that sad? Because it’s the truth! As always, you can listen to the show right here or by subscribing to us on iTunes.
For the past few months I have been 2-feet-in for my yoga teacher training through Power Yoga Canada. Steph’s been thinking about doing her teacher training as well, so in this podcast I respond to all of her burning questions and apprehensions.
How do you know you’re ready for Teacher Training? Consider that you ARE ready and that there isn’t an invisible yoga milestone you need to cross beforehand. I would especially caution against the idea that you need to have mastered all of the difficult poses to be a yoga teacher… Asana (the physical postures) is just one aspect of yoga!
In this episode we discuss:
- Paying attention to electric moments (I’m finding a lot of inspiration in Marie Forleo interviews such as this one)
- How to pick the right teacher training for you
- What we even do during our crazy long weekends
- How we are being taught to teach
You can find more information about the PYC Teacher Training that I am doing here, including dates for upcoming trainings! If you’re already part of the PYC Community and are thinking about doing the training, just do it. It’s one of the best decisions you’ll ever make, even if you have no interest in becoming a teacher.
Finally, I wanted to leave you with some of my favourite books from the training:
- The Art of Possibility by Ben and Rosamund Zander (Steph also read this earlier this year and loved it too!)
- The Voice of Knowledge by Don Miguel Ruiz (I listened to the free audiobook here)
- The Key Muscles of Yoga by Ray Long (I love me some anatomy!)
Have any more questions for me? Leave a note in the comments below or find us on Twitter @GreenGuineaPigs!
I’ve been in Korea just over 8 months now, and for the most part I absolutely love it here. The weather is great, the natural beauty is stunning and it’s everywhere, and I’ve made some great friends. Whenever I do get homesick, it’s over one of two things: 1. My family and friends back home or 2. Grocery stores.
Although I’ve managed to find *almost* everything I miss food-wise from back home, often the rarer things are harder to find, more expensive, and often take more steps to make (ex. I’ve never wanted canned chickpeas so badly in all my years). BBQ sauce is available here, but it’s not the same as back home (I dig the President’s Choice Honey Garlic, you feel me?) and it costs about $7 a bottle. No thanks! Let’s make our own. It’ll be healthier and tastier anyways.
Vegan BBQ Sauce
Adapted from Oh She Glows
Makes about 2.5 cups
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 28oz can crushed or whole tomatoes
- salt, pepper, chili flakes to taste
- 1/3 cup honey
- 1/3 cup white vinegar + 1 tbsp apple cider vinegar
- 1 tbsp honey mustard
Sauté the onions over medium heat in a little olive oil for about ten minutes or until soft and translucent. Add the garlic and cook until fragrant (don’t burn!). Add in your tomatoes, honey and vinegar and cook uncovered, simmering, for about 30 minutes. Add in spices and mustard, taste, and season to your liking. Use an immersion blender to purée your sauce!
My sauce ended up tasting very vinegar-y, since I have a very strong white vinegar here. I added a few tbsps more of mustard and honey and a little bit of water to diminish the strong vinegar taste. I love how mine turned out! I’d recommend using this as a base recipe but adding in more or less of all the ingredients and water to get it to the taste and consistency you like. Good luck and have fun!