Over the weekend, I attended an AcroYoga workshop hosted by Queen Street Yoga. 3 hours of intense work-shopping. The workshop started with some of the less scary exercises to get us warmed up. Check out this super awesome people-stacking (plank pose)!
At one point, I tried to be the third person in the stack. Turns out it’s not so easy for a person of average height…
Chair pose – it was surprisingly hard to get to this pose, but fairly easy (at least for me) to maintain once there.
Transitioning from one pose to another was probably the most difficult part. It took a lot of strength (and trust) for both the “base” and the “flyer.”
Throne pose was probably my favourite one to learn at this workshop. It was stable. As the “flyer,” there was a lot of stretching and core work.
The class was so much fun! I got to catch up with a few of my yogi-friends before and after class. Learned some new yoga poses. Got a good workout. And most of all, had a lot of fun while learning! If you ever have an opportunity to try an Acro-Yoga class, give it a try! It’s very different from a more traditional class, but tons of fun.
Understandably, at the end of three hours I was exhausted… so I went to Dad’s for dinner (and had a long walk with the dogs). Thanks dad! I probably would not have made a nutritious dinner on my own that night, I very much appreciated having someone else cook for me. 🙂
What does this have to do with the dish I’m sharing today? Absolutely nothing. Except that, after this class, I was craving a meal that was both healthy and filling, which reminded me of this pasta that I made a few weeks back and am just getting a chance to share with you today.
Pasta with Bacon and Greens
- 500 grams whole grain spaghettini – approximate cost $1.50
- 4 teaspoons olive oil – approximate cost $0.40
- 6 slices of bacon, diced – approximate cost $3.00
- 2 cloves garlic, minced – approximate cost $0.15
- 3 fresh eggs – approximate cost $0.60
- 1/2 cup Parmesan cheese – approximate cost $1.00
- 4 tablespoons sea salt – approximate cost $0.30
- 1 cup Cookin’ Greens Athlete’s Mix – approximate cost $1.00
- 1 zucchini, sliced – approximate cost $0.75
- 1 onion, diced – approximate cost $0.75
- 300 grams crimini mushrooms, sliced – approximate cost $1.25
- Cook the bacon pieces in a wok over medium-high heat.
- Remove the bacon pieces to a plate when crispy.
- Bring a pot of very salty water (about 4 tablespoons of sea salt) to a boil.
- Cook spaghettini according to package.
- Add diced onion to the wok, cook until softened (about 5 minutes).
- Add minced garlic to the wok, cook until fragrant (about 1 minute).
- Add slices of crimini mushrooms, cook until softened (about 4 minutes).
- Add slices of zucchini and Cookin’ Greens Athlete’s Mix, cook until softened (about 3 minutes).
- Return bacon to the wok and mix well with the vegetables.
- Remove from heat.
- Combine fresh eggs, Parmesan, and olive oil in a mixing bowl, whisk until completely combined.
- Place the cooked spaghettini in a large mixing bowl.
- Drizzle with the egg mixture, stirring constantly so the noodles are covered in the sauce and the egg cooks (pasta should still be hot).
- Add the vegetable and bacon mixture and mix thoroughly into the pasta.
- Serve and enjoy!
Makes about 3 servings (approximate cost: $3.57 per serving).
Wednesday Link Parties
- Whole Foods Wednesday (hosted by Katie from This Chick Cooks)
- Cast Party Wednesday (hosted by Lady Behind the Curtain)
- Fresh Foods Wednesday (hosted by Kristy from Gastronomical Sovereignty)
- Allergy Free Wednesdays (hosted by Gluten Free Pantry, Real Food Allergy Free, The Tasty Alternative, Tessa The Domestic Diva, The Willing Cook, Gluten Freely Frugal, and Whole New Mom
- Whatcha’ Whipped Up Wednesday (hosted by DJ’s Sugar Shack)
- Wednesday Whatsits (hosted by White Lights on Wednesday)