Special Days :)

This was our view during yoga!
What an amazing way to start the day or a wedding weekend.
I have the most amazing job in the world! :)

Today I had the wonderful privilege of teaching sunrise yoga on the beach for a clients wedding weekend!  Her Bridal party and close friends gathered this morning at 7am on the south end of Pawleys Island for an hour of flow yoga and breathing before the wedding festivities began this afternoon.  Having gotten married last year this time I remember very clearly how special every moment of wedding weekends are and I was completely honored to be included in this one! Congrats to the soon to be happily married yogini and her very lucky husband to be!

Cinco de Mayo Yumminess!



Try this yummy recipe tonight for a healthy Cinco de Mayo celebration!

Veggie Quesadillas

6 Servings, Prep/Total Time: 25 min.

Ingredients:

1/2 pound fresh mushrooms, sliced

1 medium zucchini, sliced

1/2 cup sliced green onions



2 cans (15-1/4 ounces each) whole kernel corn, drained

2 medium tomatoes, seeded and diced

1 teaspoon dried basil

3/4 teaspoon salt



1/4 teaspoon pepper

6 flour tortillas (8 inches)

2 cups (8 ounces) shredded reduced-fat Mexican cheese blend

3/4 cup salsa

6 tablespoons reduced-fat sour cream

Directions



In a large skillet coated with cooking spray, saute the mushrooms, zucchini and onions until tender. Add the corn, tomatoes, basil, salt and pepper; cook 2-3 minutes longer or until heated through. Using a slotted spoon, spoon filling on half of each tortilla. Sprinkle vegetable mixture with cheese and fold over tortilla. Lightly spray top of tortillas with cooking spray. Bake, uncovered, at 400° for 10-12 minutes or until golden brown. Serve with salsa and sour cream. Yield: 6 servings.



Nutrition Facts: 1 quesadilla with 2 tablespoons salsa and 1 tablespoon sour cream equals 499 calories, 21 g fat (9 g saturated fat), 55 mg cholesterol, 1,509 mg sodium, 50 g carbohydrate, 4 g fiber, 31 g protein.