Author Archives for Kelsey Finkle

Teaching My First Yoga Workshop

It’s pretty crazy to think how just a year ago I was still in Yoga Teacher Training.  The idea of me standing in a yoga studio leading a group of people through a full 60 minute sequence was still a blurry image in my mind.

Fast forward one year and I am teaching two classes a week at a sweet little studio, have led a group of high school football players through an entire season of yoga classes, and now have even taught my very own workshop!

The idea of teaching a workshop was a little scary to me.  How can I educate a group of people on something that I still have SO much to learn about (yes, even after yoga teacher training, there is a LOT to learn).  But the owner of the studio I teach at told me to just think about what I love and how I can be of service to others.  I narrowed it down to combining yoga and running.  Although I am no marathoner running has always been one of my chosen ways to exercise.  So I decided I would teach a Yoga for Runners workshop.

How is a workshop different than just a regular yoga class?

A yoga workshop typically focuses on one aspect of yoga and breaks it down.  It might be focused on certain yoga poses (inversions, twists, etc), or in my case, certain activities and how yoga can compliment those activities. There should be more information given at a workshop than you would hear in a regular class.  More explanation as to why we are practicing these certain poses and their benefits. Sometimes supplementary information is given to take home as well.

How did I prepare for my workshop?

I took what I know from my own practice of yoga and running and also did some additional research online.  I researched some statistics on running, what the activity does to and for our bodies, and how yoga can help relieve some of the strains associated with such a repetitive exercise. I planned out the sequence and jotted down specific information I knew I wanted to share.

How did I promote my workshop?

The studio did a lot of promoting to our existing students.  Both the studio and I promoted the workshop on Facebook with some images like this one.  I definitely have opportunity in simply just getting the word out to more people.

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Negril, Jamaica in Pictures

Hi loves!  It’s been about a week since we got back from our trip to Negril, Jamaica.  It feels like we’ve been back for a month…funny how that happens.  Our vacation was an absolute blast!  It was the first time Andy and I traveled with another couple which was super fun (and eliminated the amount of selfies taken…that’s a plus).

It was my first time at a five star, all inclusive resort.  It was quite luxurious I have to say.  We were treated like gold by the staff and had so many amenities that I’m not used to when traveling.  It was a very relaxing vacation intertwined with lots of eating and drinking!  We did do one excursion to the famous Rick’s Cafe on a catamaran cruise, which was awesome!!

I really liked Jamaica.  The people are friendly and fun, the jerk chicken is delicious, and well the sunsets…the sunsets are definitely what would bring me back!

Here is a little glimpse into our week in Negril, Jamaica.

Greeted with champagne!

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Skirt Steak with Chimichurri Sauce

Happy Friday!  I hope everyone had a fabulous week.  It’s very slowly but surely starting to warm up a bit here in Connecticut.  I even got in a walk on the beach this week, the first of the year!

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I do realize that it’s Good Friday and I’m posting a recipe for steak.  I’m sorry, but not really, because this dish was so unbelievably delicious.  And well, I don’t think cave men and women abstained from eating meat on Good Friday.  We also have been trying to really reduce our carbs over the past few weeks in preparation for…………………………………………….JAMAICA!  We leave tomorrow!

Skirt Steak with Chimichurri Sauce

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Ingredients

  • 2 pounds of Skirt Steak
  • Rub of choice
  • 1 bunch of Cilantro
  • 1 bunch of Parsley
  • 2 cloves of Garlic
  • 1/3 cup of Extra Virgin Olive Oil
  • Juice of 1 Lemon
  • Salt and Pepper to taste

Take our your skirt steak and cover it in rub of your choice.  I let mine sit out for about an hour and a half.  Letting the steak reach room temperature helps keep it juicy when cooking!  Turn your broiler on low.  Now take your cilantro, parsley, garlic, and lemon juice and place in food processor.  Turn on high for about 3 – 5 minutes.  Slowly start to add in your olive oil so it starts forming a sauce.  Turn the process off and add your salt and pepper and then continue processing for an additional 3 – 5 minutes or until it reaches the consistency you desire.

Place your steak under the broiler for 5 – 6 minutes and then flip over.  Cook on the other side for another 5 minutes. And you’re done!  I never realized how juicy and delicious skirt steak is!

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