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BREAKFAST SALAD

BREAKFAST SALAD

Two words: breakfast. Salad. In case you missed it, yesterday we highlighted some of the wonderful produce that is coming into season this month. Today, we’re going to show you one way to use that produce, and the answer is breakfast salad. I know that sounds weird, but I promise it doesn’t involve maple syrup.

Here’s what you’ll need:
1 – 2 red potatoes (depending on your level of hunger)
A half a tablespoon of red-wine vinegar
A half a tablespoon of Dijon mustard
Minced shallot
Spinach
Grated Parmesan
1 egg

Here’s how to do it:
1.     In a large nonstick pan, fry diced ( ½ “ cubes) potatoes in a bit of olive (or coconut) oil. Season with salt and pepper to taste, occasionally tossing, until the potatoes are browned and tender.
2.     In a large bowl, combineabout a half a tablespoon of olive oil, red-wine vinegar, mustard, and shallot. Season with salt and pepper to taste. Whisk to combine. Drop in spinach and parmesan, but don’t toss yet.
3.     When the potatoes are done cooking, immediately drop them into the same large bowl, and toss immediately. The spinach will wilt slightly. Then plate.
4.     Fry your egg, and place it on top.

ANATOMY OF YOGA: CHILD'S POSE

ANATOMY OF YOGA: CHILD'S POSE

EATING SEASONABLY: MARCH

EATING SEASONABLY: MARCH