new space

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Hi everyone! Happy July! How did you celebrate freedom?! On July 4th, I showed up to one of the sweatiest yoga classes yet. 47 of us yogis soaked up the beauty and magic that freedom gave us on our mats, in our minds and within our hearts. So sweet!

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Then I spent the rest of my holiday weekend playing, playing and more playing! I was able to connect with past friends, present friends and friends-that-I-didn’t-know-existed-friends! I have this new space that the Universe has carved out for me and I have been filling it with the most beautiful of all things; meditation, crafts, music, adventures, yoga, new things I didn’t know I liked, the sunshine, the ocean, more yoga, kids, animals, art, photography, good food, play dates, yoga, conversations that never end with people that I know down to their soul level, windy conversations with people that I have never seen a day in my life, writing, groovy clothes, reading, vegan cooking, being weird, energy stones, healing, relaxing, acroyoga, celebrating, singing, dancing, girls nights, girls days, girls in general, funky coffee shops, desserts, laughing, swimming, crying, yoga, connecting and loving. I believe that I have stepped into this new shade of me and I am digging it completely!

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Today I have the greatest muffin recipe! I could eat one of these babies everyday… And I did, when they were in the house! 😉

Gluten free/Vegan….
Chocolate Chip Banana Muffins

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You will need:
2 1/2 cups gluten free flour
1/2 cup sugar
3-5 tablespoons of coconut oil
2 tablespoons brown sugar
2 bananas (preferably ripe)
3 tablespoons of ground flaxseed
1/2 teaspoon salt
1 teaspoon baking soda
1-2 teaspoons cinnamon
1/2 package of non-dairy chocolate chips (I dig the So Delicious brand)
2 teaspoons earth balance butter, optional
A couple splashes of almond milk, optional, for consistency

To prepare:
Preheat the oven to 375 degrees. Prepare the flaxseed egg by mixing together 3 tablespoons of flaxseed and 7 tablespoons of water…maybe a little more. You want the flaxseed to gel up with the water. Then, in a medium sized bowl mash up the bananas well with a fork. After your mashing sesh, add all of the other ingredients and mix together well. You do not want the batter to be too too thick, so I added a couple splashes of almond milk to balance out the consistency. Place the muffin wrappers in the muffin tin and begin to spoon muffin batter into each of the wrappers in the tin. Do not fill too high because they will rise some. Place in the oven for 15-30 minutes. Each time I make these, they seem to vary… So just keep an eye on them. The tops will turn a little golden brown and the smell will be perfect. Maybe, right before taking them out of the oven stick a toothpick or fork in the center to check…but I have confidence that you will use your awesome judgement. Share with friends and enjoy!

I also have another little smoothie recipe I wanted to share with you. I was so pumped to make this smoothie because I had been dreaming about it for days before it appeared…

Mother Earth Smoothie

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You will need:
1 banana
Handful of kale
Mango (I like to use the frozen cubes)
1/2-1 whole fresh lemon juice
Handful of fresh mint leaves
Sprinkles of cayenne pepper
Sprinkles of cinnamon
Slice of fresh ginger, optional
Water

To prepare:
Mix all the ingredients together in a blender and blend until completely combined and you have created a fantastic color of green. Enjoy!

Have a fantastic week!
Light & Love,
Amanda

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