Leap Day

Leap year would make day light savings look weak if only it were an extra Sunday : )

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#whenyouworkSaturdaymornings

It’s only fitting that I started this year’s extra day with a little ME time (and some leaping into handstand).  I had a fantastic weekend…Saturday, I taught a kids yoga class and then went for a 4 mile run.  The weather was AMAZING and it felt like spring.  The BOY and I had lunch together and then I drove into the city to spend some time with my SIL (and Roscoe).

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We caught up on life over some bubbles and then headed out for the night!  It was a well deserved night out that ended with a little dancing before we headed to bed around 2am.  Sunday morning was even more beautiful than Saturday and so we spent most of the day out and about. We walked to get coffee and breakfast, then took Roscoe for a muddy run in the park, followed by a hose off.  We walked to the grocery store for provisions and then it was couch/nap/Lifetime movie time!  We made dinner in and watched a bit of the Oscars before settling in to watch ROOM.  Have you seen it?  By 11pm, I was exhausted and ready for bed.

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This morning, I was up to say goodbye to my SIL before she went off to work.  Then went back to bed for about a half hour.  I enjoyed my morning tea while meal planning for the week on Pinterest before making my way outside.  It was a bit chilly but seriously another incredible day for February.  I loved every minute of my 30 minute walk through the city…so different than my usual commute. I arrived at Zen Yoga Garage (never been before) with enough time to look around, take a selfie, and get to know the girl up front.

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I chose to take a Vinyasa II class because I was craving some introspection and piece of mind.  I had no idea what to expect, but the class surpassed my expectations.  There were only 4 of us and the teacher was incredible.  The class featured some challenging but exciting transitions and handstand play at the wall.  Totally my cup of tea!

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One of the things that resonated with me the most was when the teacher said that we should let go of what we don’t need…okay, we all know that.  But, then she said as we moved into cobra/up dog…open to what you want to receive, to what you need.  All of the heart openers left me feeling happy and the handstands made me feel strong. I ended up walking out with the teacher and as ex gymnasts we hit it off and chatted a bit about yoga and life.

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I stopped by bucks for a latte to appreciate on my walk home (also awesome!).  I changed quickly and met a few friends for lunch in the city before heading back to the burbs.  The weather began to get colder (we have a snow warning…boo!).  I swung by the grocery store to pick up the ingredients for this week’s meal plan.  I ran around the house for about an hour (getting food put away and laundry going).  Then settled into the couch where I soaked up some Cooper love.

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This week’s meal plan is sponsored by Pinterest!  Tonight’s dinner actually comes from Wildtree.  Since I own not one Wildtree product, I had to improvise a bit so this is an adapted version.   And since the BOY doesn’t eat sweet potatoes, I changed up the veggies.

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I was a bit nervous about how it would turn out but it is incredible!  Even the BOY raved about his dinner when he got home late from work around 9pm!

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I am exhausted after my weekend but feeling really good!  The fresh air, family time, and yoga were exactly what I needed this weekend.

How was your leap day?

Do you use Wildtree products?

Meal Plan 2/29/16

Monday: Zesty Mustard Chicken with Roasted Veggies

Tuesday: Slow Cooker Cashew Chicken

Wednesday: Fish and Broccoli

Thursday: Leftovers

 

Zesty Mustard Chicken with Roasted Veggies

Adapted from Wildtree

Ingredients

5 bone-in, skin-on chicken thighs

1/3 cup Honey Dijon Mustard + a drizzle of olive oil

1 tablespoon Herbes de Provence Blend (or some random herbs in your cabinet)

3 small yellow potatoes, chopped into 3/4-inch cubes

1 pound Brussels sprouts, halved

2 shallots, peeled and sliced

2 tablespoons olive oil

Directions

Preheat oven to 450°F and line a sheet pan with foil. In a gallon freezer bag, add chicken, mustard and herb blend and toss to coat chicken well. Set aside for 10 minutes while preparing vegetables. Toss potato, Brussels sprouts, and shallots, with olive oil and spread into an even layer on prepared sheet pan. Season with salt (and pepper if desired). Place chicken thighs, and any remaining sauce in the bag, on top of vegetables. Bake for 35 minutes or until chicken is cooked through: 165°F.

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