Pelvic floor issues for men? Yup. you betcha.

Just last evening I looked in the faces of about 20 women and told them that even if they didn't have babies/have a vaginal birth/wound up having a c-section/were a man etc. our pelvic floors can become compromised no matter who we are for various reasons. I looked at them point blank (the previous day I told even more...25-30 people easily) that even my own pelvic floor is changing and I haven't even ever had a baby. I certainly wouldn't call it compromised in any sense of the word thankfully, but at 47 it's just a little different. And if you live long enough you'll notice too that things just change a little bit. Its not bad and difficult to explain. The bottom line (pun intended haha) we ALL need to take care of our pelvic floors, thats all. Those muscles are holding our internal organs in there, babies in there, women use those muscles to push baby out if they deliver vaginally, and men too need to keep a strong and healthy pelvic floor to support the organs and core and spine just as we do because everything is connected. The latest research seems to speak of really strengthening the adductors and to keeping that lumbar curve while sitting. Saw this video this morning and thought I'd share. See ya at yoga! Registration is on. Namaste.

Is this not the most idyllic scene? I hope to dream about this very place tonight :)

"Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth
seeking the successive autumns."
- George Eliot

mmm...mmm....garden.

Have you planted your garlic yet? Its the easiest thing in the world.

And you can keep those vampires away this Halloween ;)

Our breasts. Watch them, feel them regularly.

Its that time again folks. Register today for all new sessions with me!

New sessions are as follows:

Mount Pleasant Community Centre

To register click here or call 604-257-3080

Monday's

Baby and Me Yoga 10:45am-12:00pm Nov 7-Dec 19

Daytime Yoga 12:30-2:00pm Nov 7-Dec 19

Wednesday's

Daytime Yoga 12:30-2:00pm Nov 2-Dec 21

Prenatal Yoga 6:30-7:45pm Nov 2-Dec 21

Roundhouse Community Arts and Recreation Centre

To register click here or call 604-713-1800

Tuesday's

Prenatal Yoga 5:45-7:15pm Nov 1-Dec 20

Mixed Levels Hatha 7:30pm-9:00pm Nov 1-Dec 20

Thursdays

Baby and Me Yoga 12:30pm-2:00pm Nov 3-Dec 22

Prenatal Yoga 5:45pm-7:15pm Nov 3-Dec 22

Yoga for Limited Mobility 7:30pm-8:30pm Nov 3-Dec 22

Like squash? Wild Rice? Roasted pecans?

Mmmm...this recipe was so delicious. I am about to embark on some leftovers for lunch! The only thing I screwed up on was, I sliced the squash down the middle instead of lengthwise. (didn't seem to matter too much). Made them a little wobbly, thats all.

Here it is: Roasted Acorn Squash with Wild Rice Stuffing

• Ingredients-
• 3 medium acorn squash (about 1 1/2 pounds each), halved lengthwise and seeds removed
• 3 tablespoons unsalted butter, melted
• 1 tablespoon packed dark brown sugar
• 1/2 medium yellow onion, finely chopped
• 2 medium shallots, finely chopped
• 4 celery stalks, finely chopped
• 1 tablespoon minced fresh thyme leaves
• 2 cups cooked wild rice mix (1 cup uncooked)
• 2/3 cup pecans, toasted and finely chopped
• 1/4 cup dried cranberries, finely chopped
• 1 teaspoon kosher salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper, plus more as needed
• 
  
• INSTRUCTIONS
• 1. Heat the oven to 450°F and arrange a rack in the middle.
  2. Place squash cut side up on a baking sheet, brush 1 tablespoon of the melted butter over the tops and insides of the squash halves, sprinkle with brown sugar, and season with salt and freshly ground black pepper. Roast in the oven until just fork tender, about 25 to 30 minutes.
  3. Meanwhile, place 1 tablespoon of the melted butter in a large frying pan over medium heat. When it foams, add the onion, shallots, and celery, season with salt and freshly ground black pepper, and stir to coat. Cook, stirring occasionally, until just softened, about 6 minutes. Stir in the thyme and cook until just fragrant, about 1 minute.
  4. Remove from heat and stir in the rice, pecans, cranberries, and measured salt and pepper.
  5. Divide the rice filling among the roasted squash halves (about 1/2 cup for each) and drizzle the remaining tablespoon of butter over top. Continue roasting until the squash is completely fork tender, the edges have started to brown, and the filling is heated through, about 20 to 25 minutes.