The Heat is On!!!

August 2, 2019 by simpilates
Hello everyone, I would like to remind us all the importance of meditation. I realized this Summer, with all the traveling and general hustle and bustle, that I need to remember to BREATHE! How many times have we all felt overwhelmed with emotions? We have to all work together to build a life where we can relax more during our day and remember that high expectations on ourselves isn’t healthy, that forgetting to reflect and meditate isn’t healthy either.

Take a journey with The Happy Destination to a long forgotten place sitting right off our shores. Come embrace 3 simple things we believe to be essentials for a healthy, happy life – food, movement, and mindfulness. We promise a trip full of laughter and tears, adventure and connection, and returning home with a new sense of love gratitude and compassion for yourself and others. And of course, it wouldn’t be The Happy Destination without some Salsa dancing in the streets!

Join us from November 9th – 15th. 
Cost: $2,359 for a shared room, starting with a $359 NON-REFUNDABLE deposit. Private rooms can be guaranteed for an additional $300.

For more info and to reserve your spot NOW visit: thehappydestination.com 

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A MOVE TO REMEMBER
PELVIC CURL

Lie on your mat with your knees bent, feet flat on the floor. Make sure your feet are hip-distance apart.

Inhale – prepare

Exhale – articulate your spine up into a bridge position one vertebra at a time

Inhale – pause at the top and reach your knees over your toes to open up your hip flexors

Exhale – soften your chest and articulate your spine down to the ground one vertebra at a time

Repeat 8-10x.

RECIPE

Green Spaghetti

Ingredients

4 large poblano peppers

1/4 c. packed cilantro leaves, plus more for garnish

1 small yellow onion, chopped

2 cloves garlic, chopped

2 tbsp. butter

1/4 c. low-sodium vegetable stock or water

1 lb. spaghetti

4 oz. cream cheese, cubed

Salt and Pepper

Directions

Turn broiler to high and line a medium baking sheet with foil. Place peppers on baking sheet and broil, turning occasionally with tongs, until blackened on all sides. Transfer chilis to a heat-proof bowl and cover with plastic wrap. Let peppers steam for 10 minutes, then remove plastic wrap and peel skins off peppers. Remove stems and seeds and roughly chop peppers.
Combine peppers, cilantro, onion, and garlic into a food processor or blender and blend until smooth.

In a large skillet over medium heat, melt butter. Pour in pepper mixture, then stir in vegetable stock or water. Cook, stirring occasionally, until thickened slightly, 3 to 4 minutes.
Meanwhile, make spaghetti: In a large pot of boiling salted water, cook spaghetti according to package instructions. Reserve 1 cup pasta water then drain.

Add cream cheese to sauce and stir until it has completely melted into the sauce. Season with salt and pepper. Toss cooked pasta with sauce, adding pasta water to loosen up the sauce, if needed. Divide onto plates and garnish with cilantro and queso fresco. 

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