Yoga Bootcamp: Pincha Mayurasana

My back has been against a wall every day working on tripod headstand.  I've worked up to one leg in the air and one leg bent.  Half way there and it feels good.

Today's challenge pose was pincha mayurasana or feathered peacock pose. 

My arms and back are not strong enough yet to support me in this inversion.  I ended up with my head on the ground, doing a forward roll, and laughing.

We also worked our way into "Wild Thing" pose.  I love the name and I love look of the completed pose.  The idea of being arched and open is...sigh.  I can't describe the relief that comes with reaching Wild Thing.  Check out this video.  I'm at state one which is basically a modified side plank (vasisthasana).  My arms and abs start shaking just at the thought of side plank.

Vegetables for Breakfast: Baked Potato

According to this ABC New poll, most Americans eat cold cereal, bacon, eggs, or hot cereal for breakfast.  I rarely buy cold cereal because the majority are made with wheat.  If I do grab a box of corn or rice Chex, both gluten-free, I devour the box in a couple days.  I cannot be trusted with crunchy, cold cereal.  Pork and eggs (particularly the whites) are completely off limits.  During the week I usually buy oatmeal with brown sugar and raisins from the office cafeteria. I could just make oatmeal at home on the weekends but there's no fun in that.

Homemade granola with golden raisins

Having food allergies makes me more resourceful in the kitchen.  Now, any food can and will be eaten at any time.  Here's my breakfast baked potato.  I parceled together leftovers from two different dinners to make a flavorful and fairly healthy breakfast.

ingredients

half of a baked potato
1/4 cup bean burrito filling or chili (I used this recipe)
any cooked green vegetable, chopped (I used roasted broccoli)
1/2 slice cheese (optional)

make it

1) Heat potato in the microwave for a minute. 
2) Layer beans and green vegetables on potato, heat for 45 seconds.
3) Top with cheese (if using), heat for 10 seconds.
4) Start your day right with vegetables for breakfast.

Tough Love Yoga Bootcamp

The week long No Sugar Challenge was a bust, mostly because of Easter.  I'm going to take it day by day instead of going cold turkey.

On the up side I started yoga boot camp with Tough Love Yoga.  After reading about it here, I signed up. I'm two weeks into it and I am in love.

Classes are in an indie art gallery twice a week.  I stretch.  I sweat.  I attempt and do poses that I didn't know existed.  I ache.  I Love.  The best part of yoga is that it allows me to focus on breathing and reaching a pose.  I'm not distracted, nothing else matters.  I discover things about myself.  One more time.  Love.

I'm currently working on sirasana II (tripod headstand).  Imagine me in the first pictured pose, with some wobbles.  Eventually, I'll the second picture.  Can't wait for the next class!

Challenge: No Processed Sugar

In a recent episode of 60 Minutes , reporters ask Is Sugar Toxic?  Seems like sugar in processed foods and American consumption is coming up more frequently.  I like to believe I don't eat a lot of processed sugar but I can't say for sure without evaluating my diet.  Here's an average day.

Breakfast
• oatmeal (made with water) with brown sugar and raisins.

Snack
• raw fruit
• Larabar (chocolate peanut butter or peanut butter jelly)

Lunch
• brown rice and green beans with soy sauce and chili sauce
• salad with chickpeas, black beans, seeds, dried cranberries, carrots with balsamic vinegar and olive oil
• veggie soup with small version of the above salad and chips

Dinner
• homemade soup
• collard wraps with beans and rice
• salad from Soul Vegetarian

Dessert
• chocolate peanut butter cup
• Coconut Bliss Naked Coconut ice cream
• Rice Dream Chocolate Nutty Bar
• Ciao Bella Blood Orange sorbet

Looks like refined sugar shows up in nearly every meal. This week I'm challenging myself to eat real gluten-free, vegan foods and no processed sugar.  It sounds restrictive written down but I believe it's doable if I'm more thoughtful and less impulsive about eating.

Gluten-Free Pizza: Uncle Maddio's

I feel it's my duty to eat every gluten-free pizza in Atlanta since I have a wheat-allergy and I have this blog about eating.  Here are some notes on the ones I tried.  Today we went to Uncle Maddio's in Toco Hills.

Their gluten-free pizzas come in personal sizes only.  Instead of choosing one of their Signature Pizzas, I ordered a custom pie with mushrooms, bell peppers, and spinach.  I love all veggie toppings (except yucky olives) but I find gluten-free crusts can't handle too many ingredients.

To me, Uncle Maddio's gluten-free pizza crust is exactly like the one at Cameli's.  Crispy edges with little chew.

I wish the Atlanta's pizza restauranteurs knew about Antimo Caputo gluten-free flour that's used at Marco's in Denver.  It's the closest thing to Neapolitan pizza we wheat-challenged eaters have.  One day, maybe.