‘that’ girl isnt here(anymore)

I started thinking about why I bought my domain name and what it means to me and maybe even why I started doing yoga. What has changed in the these past 7 years and why I’m growing and becoming a better student and teacher everyday.

I have been known to freak out. Perhaps go off and say just the wrong thing at the wrong time. I use to be ‘that’ girl a lot. Not anymore. I try to really breathe and stay calm. I have to maintain a balance between the freak out me and the calm me all the time.

I try not to be so judgmental. Even with things that I CAN NOT stand. My life hasn’t always been easy(not that its super easy now). I didn’t have everything handed to me. I have had to prove myself over and over. I work for everything that I have. I can now keep my mouth shut and not come back with everything that bothers me. THank you yoga!

I want to teach this to other people. I want to use what I have learned to help other people who have had issues maybe even the same issues I have had.

I’m better at a lot of things now. I can verbalize myself with out freaking out. I can keep my mouth shut at the right times(sometimes). I can also do an assisted drop back, handstand against the wall, pincha mayurasana and Sirsa’s in the middle of the room. The last few are just perks from a lot of practice.

I love yoga and the person that it has helped me to become and the teacher Im growing to be.

I know yoga has worked for me. I know that I can help other people not only physically but emotionally and hopefully even spiritually. Also let them know its ok to lose your temper just own what feelings you do have.

Zucchini & Feta Muffins

Zucchini & Feta Muffins

2 cups all purpose flour
1 Tbsp baking powder
pinch of salt
2 eggs
1/2 cup of virgin olive oil
1 1/2 cups shredded zucchini
1 cup crumbled feta cheese
1 1/2 Tbsp grated lemon zest

Preheat oven to 375. Grease 6-cup muffin tin.

Sift the dry ingredients together in A medium bowl, beat eggs and oil with electric mixer until smooth.

Stir in the zucchini, feta cheese, and lemon zest. Add the dry ingredients, and stir until the mixture is just combined.

Spoon the mixture into the prepared pan. Bake 30 minutes. Remove pan from the oven and cool on a rack.

Variations:
Carrot & Zucchini muffins— prepare the basic muffin recipe substituting 3/4 cup finely shredded carrot for 3/4 cup zucchini.

Zucchini, feta, & olive muffins– add 3 Tbsp finely chopped olives in muffin batter.

Orange & Zucchini– add 1 Tbsp finely grated orange zest to the muffin batter.

Store refrigerated in an air tight container for up to 2 days, or freeze for up to 3 months.

FYI: Hubs even likes these.. so they are good. he doesnt like anything.