I can’t believe Labor Day weekend is already here and gone! I swear summer goes by faster and faster every year but lucky for me Fall is my absolute favorite season! Even though I love fall I tried to soak up as much little bits of summer that are left.
I started off Friday with a nice cold Sam Adams beer on my deck. I love that my new apartment has a deck – so nice just to be able to sit out there and get some fresh air.
Saturday, we took a trip to Long Island for a family party. We took the ferry over, which I haven’t done in a really long time. It was fun – a little windy – but fun! We played a few games of corn hole, drank lots of coronas, and tried not to over eat all the great picnic food. The key: don’t sit next to the food!
One of the Yoga teachers I follow on Instagram, Rachel Brathen (@yoga_girl), had announced a 10 – Day yoga challenge that started on September 1st. I’ve never done one of these so thought it would be fun to try. I’ve probably even in the past made comments about people who post all of these types of pictures – but I’ve realized some times you just have to say f*c* it and do what makes you happy! Focusing on a different yoga pose each day really makes you take a look at your practice and realize what you like, don’t like, are good at or need to work on. This challenge is called #AimTrueChallenge. Day 1 was for a pose that empowers you and Day 2 one that challenges you. I had fun playing around with this and I’m sure Andy loved being my photographer 🙂 Here were my poses:
We played around with a paleo bread recipe this weekend and came out with some delicious mini paleo muffins! They’re a great treat to have on the weekends with my go-to omelet.
1 ½ cups blanched almond flour
2 tablespoons coconut flour
¼ cup golden flaxseed meal
¼ teaspoon celtic sea salt
1 ½ teaspoons baking soda
¼ cup coconut oil
1 tablespoon honey
1 tablespoon apple cider vinegar
Combine all ingredients and spend a few minutes mixing together, making sure to get out any chunks that the coconut oil forms. It would probably be better to use a food processor if you have one.
Pour batter into a greased (we used some coconut oil) muffin pan.
Bake at 350° for 30 minutes