Spring into Change…March Newsletter

March 2, 2019 by simpilates
There is typically one main way to look at Spring and that is with the newness it brings. With that feeling comes excitement and motivation to start fresh. But do we really know what it takes to start fresh and to stick with a change of newness? I want to take a moment with you and think about what it takes to spring out of your comfort zone and into something new that will stick. We think about January as the “New” but in reality we all need a little time to settle into the year and get rid of the Holiday Hangover. With that being said Spring is the perfect time to leave the comfort zone and get right into a plan that will set you up for success. Once we all get out of that comfort zone we can see things a little differently and with consistency and persistence we can make the changes we are looking for. So this Spring let’s all join together and step out of that comfort zone and grow!

Healthy & Loving Hugs, Tania

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A MOVE TO REMEMBER

A move for a little self-love…LEG CIRCLES

Leg Circles

  • Lie faceup with your arms by your sides, palms down.
  • Bend your left knee and place your left foot flat on the floor. Extend your right leg up so that it’s perpendicular to the floor.
  • Circle your right leg out to the side, down toward the ground, and return to your starting position. Make the circle as big as you can while still keeping your lower back on the floor.
  • Reverse the circle.
  • Complete all reps one on leg, and then repeat on the other.

Source: Self.com

A few Spring Cleaning tips
RECIPE

FRESH SPRING ROLLS

Ingredients

  • 1 package spring roll rice wrappers , found in the Asian foods section at the grocery store
  • 1 package vermicelli rice noodles , found in the Asian foods section at the grocery store
  • 2 mangos , peeled and sliced into thin strips
  • 1 large carrot , peeled and shredded or sliced into thin strips
  • 1 large English cucumber , peeled and sliced into thin strips
  • 1 pound small, cooked shrimp , deveined, tails removed
  • 1 bunch fresh mint leaves
  • 1 bunch fresh basil leaves
  • 1 bunch fresh cilantro
For the peanut sauce:
  • 3/4 cup sweet chili sauce
  • 1/3 cup peanut butter , smooth or crunchy
  • 1/2 teaspoon low-sodium soy sauce
  • 1/2 teaspoon hoisin sauce
Instructions

  1. Cook vermicelli noodles in boiling water, for just a few minutes, according to package instructions. Drain and rinse with cold water.
  2. Gather all topping ingredients together, including chopped veggies, herbs, cooked shrimp.
  3. Add about 1 inch of water to a large, deep dish, or pie pan. Place one rice wrapper into the water and let soak for just 10-15 seconds. It should still feel pretty firm as you remove it and lay it on your counter or plate.
  4. (It will soften up as you add the filling ingredients, but If you let it soak for too long it will get too soft and will tear when you roll it up.)
  5. Layer 1-2 slices of each veggie, a few shrimp, a few leaves of each herb and a pinch of noodles on the 1/3 of the spring roll that is closest to you.

     

  6. Fold the sides of the spring roll in over the ingredients. Then pull the side closest to you up and over the ingredients, sealing everything together tightly, and rolling it up like a burrito.
For the peanut sauce:

Add all ingredients to a food processor or blender and pulse until smooth.

To store:

The rolls taste best the day they are made, but they can be stored for 2-3 days. Wrap each roll individually in plastic wrap to keep them fresh and to keep them from sticking together. Store in an air-tight container in the fridge.

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