"Soup of the Day"...just got serious!
Sometimes weaknesses are a direct reflection of our strengths. We are tenacious yet stubborn. We are patient and careful, but prone to overthinking, overanalyzing to the point of paralysis. We are sensitive, dogged, or committed in ways that are admirable, but can be frustrating, overwhelming.
Adversity often reveals extremes of emotion and extremes of our natural traits. It can reveal incredible strengths and uncover clear, raw versions of our less than optimal self.
Our traits lie like the two distinct edges of a sword. We cannot simply remove one side. To do so would create a blunt instrument, suddenly void of effectiveness, strength, and beauty. We’ve lost the point.
But if adversity fully uncovers both sides of our sword we can see and choose which side to brandish. We can polish, angle, and hold the sword so it can be used to our best advantage. We come face-to-face with our weaknesses and understand that we also possess great strengths that are not in spite of but rather because of these weaknesses. Fully embracing our full selves gives us power to choose how and when we encourage our specific traits to shine.
And as adversity reveals extremes of emotion, it may also require extremes of emotion in order to be overcome. A trait that was once perceived and experienced as a weakness, an irritation, a thing to be endured is suddenly the stuff of champions. A new appreciation for you as you has come to light.
Inspiration of the Day
“You find sometimes that a thing which seemed very thingish inside you is quite different when it gets out into the open and has other people looking at it.” - Winnie the Pooh
Classes of the Day
It’s Friday! And that means we’re back with another double dose of classes for you to enjoy.
MuscleFIT with Kim
This morning, get started with a full body workout that focuses on maintaining and strengthening all your major muscle groups. It will challenge your endurance, power, and strength for overall performance of functional movement.
Recommended equipment: water bottles or medium-sized weights and a small towel
Join Kim at 8:30am (for 35 minutes) from the comfort of your living room.
Click here to join the class.
Meeting ID: 897 6448 2779
Hatha Yoga with Shara
Your lunchtime plans just got a whole lot better! Join today’s Hatha Yoga class where you’ll learn the foundations of a good yoga practice. Postures are taught with attention to detail and proper body alignment.
Join Shara at 12:00pm (for 30 minutes) from your living room.
Click here to join the class.
Meeting ID: 849 1615 0571
For more information about our virtual classes, please reach out to Lauren.
Trainer Moves of the Day
Check out the second workout in my sub-10-minute series! Thank you for the positive feedback so far. I can create endless versions of these, so please keep reaching out to let me know if they are helpful, and if there are any specific exercises you’d like me to incorporate. This one is less than 8 minutes – so you have nothing to lose!
For questions about today’s Trainer Moves, you can connect directly with Meg here.
Bite of the Day
It’s been too hot to put the oven on to roast eggplant and tomatoes… so, I decided to try and recreate one of my favourite Minimalist Baker recipes on the barbeque. The version below was so delicious and I got to spend the cooking time outside.
- 10 Roma tomatoes
- 2 medium Spanish onions
- 1 medium eggplant
- 1 jalapeño pepper
- 3 cloves garlic
- ½ can chickpeas
- Red wine or broth
- Spoked paprika
- Kosher salt
- Olive oil
- Greek yogurt
- Chili pepper flakes
- Heat medium Cast Iron pan on the side burner of your barbecue.
- Once it’s roaring hot add: 10 Roma tomatoes, chopped and tossed in 2 tbsp olive oil and ½ tsp kosher salt.
- Stir periodically for first 10 minutes then reduce heat, add 3 minced cloves of garlic and allow to simmer for 25 - 30 minutes until reduced and slightly charred. About halfway through I deglazed the pan with ¼ cup of red wine.
- Meanwhile heat two vegetable grilling pans on your barbecue on medium high.
- Into one, toss 2 medium Spanish onions, sliced in relatively thin (1cm thickness) wedges, tossed with 2 tbsp olive oil and salt to taste.
- Into the other, toss one medium eggplant, cubed (1 1/2 cm cubes) as well as one jalapeño pepper, sliced with seeds, and tossed in olive oil and salt.
- Stir both pans occasionally until onion is softened and a little charred around the edges, and the eggplant is nicely toasted/browned on all sides (15 - 20 minutes). Remove from heat.
- Once tomatoes are quick reduced, scrape the tomatoes to the side and add 2 tbsp smoked paprika, 1 tbsp cumin to the bottom of the pan. Mix and toast for a few minutes then add ½ can drained chickpeas. Stir in tomatoes and add a little broth or more wine. Fold in the grilled onions, eggplant, and pepper. Stir until well incorporated.
- Serve over brown rice or quinoa. Top with chopped fresh cilantro, a dollop of Greek yogurt, and chili pepper flakes to taste.
Do you have a "Something of the Day" you'd like us to share?! Email Meg.