Ciao Yoga Lovers,
My heart skips a beat everytime I carry my blue yoga mat, my grey and blue yoga towel, my white and blue yoga water bottle and rush into a hot yoga room. I get into an intense sweaty workout, relaxation, meditation, and a motivational quote at the end.
Ina, our yoga instructor, ends the class with a new quote each and every day:" Breathe. Breathe deeply. Listen to your body. Let your mind find rest in your soul. Let your desires find rest in your heart. Let your mind and body melt inside your heart. Breathe. Stop overthinking. You are in good hands. You are in a good state. Focus. Stay focused and find your inner peace. Breathe and keep breathing.
I leave yoga with SO much positive energy, SO much energy on top of mine. I run errands, I teach, I pick up from school, from after school activities, I read, I cook. I blog!
Today's salad was made from heart, my deepest joy!
12 oz organic green beans cut into small to medium size
1/3 cup vegetable oil
1 small chopped onion
1 tbsp Dijon mustard
1 tbsp pomegranate molasses
Drizzle of olive oil
1 lemon juice
1 chopped cilantro
3 tbsp sesame seeds
1 fillet mignon or your choice of fish/chicken
A handful of feta cheese
In a skillet, heat vegetable oil. Sautee the onions until dark brown. Add the washed beans. Roast for 10 minutes. Add salt and black pepper. Add one cup hot water to the beans. Simmer on medium heat/with no lid for about 10 minutes.
Transfer beans to a serving bowl.
In a small bowl, mix salt, black pepper, mustard, pomegranate molasses, olive oil, lemon juice, cilantro, and feta cheese. Mix with a fork. (This is your dressing) Add the dressing to the beans and mix well. Set aside
In the same skillet you cooked the beans in, add the sliced mignon with a pinch of salt and black pepper. Cook for couple of minutes on each side
Arrange the mignon strips on the green bean salad.
Toast the sesame seeds with some olive oil and add to the salad
Enjoy and Sahha