Each month we will offer you some wellness tips from our team to fill you with some Contagious Enthusiasm...
INSPIRE
YOGA POSE FOR THE MONTH by Sophie Rouse
Down Ward Dog & Cat Pose A great pose to do with your little ones
Begin on your hands and knees. Have your hands underneath your shoulders , fingers spread widely and knees hip width distance apart. Breathe in and look upward allowing the hips to rise upward also. Then exhale and allow your head to release so it hangs towards the floor. look towards your hips as your back rounds. Enjoy as many breaths as you need and enjoy stretching your spine.
On
an exhale lift your knees off the ground and push your bottom up skyward, as
you move into downward dog. Check that
your fingers are spread widely. Most of your weight will fall into your hands,
so try to bring awareness to your fingers, without collapsing onto your wrists.
Stay for one to 3 minutes exhaling slowly, and stretching your calves.
Finish
in a child's pose. Wrap yourself up in a little ball on relax and breath before
getting up.
This
is a rejuvenating pose and both are great if your kids have been sitting
looking at screens. Both will release tension from your neck and spine. Kids
need this too! Both poses will improve digestion, back pain and fatigue. A
fabulous way to stretch your body first thing in the morning or when sitting
too long. Enjoy.
Always
be mindful of any injury that won't like these poses. Sharp pain or dizziness
is a great teacher to remind you to stop.
Listen to your body, it's your best teacher.
TRANSFORM
RECIPE OF THE MONTH by Susan Slonim
Crispy Baked Quinoa Crusted Chicken Strips
Crusted
chicken strips
are always a hit with kids. Here is a fun recipe that you can make with the
kids.
Serves: 4
Ingredients
Ingredients
4 boneless, and skinless chicken breasts sliced into 8cm long stripssalt and pepper to taste
1 egg, lightly beaten
1 cup quinoa
¼ cup flour
Optional seasonings:- 1 teaspoon Italian seasoning blend, paprika and garlic powder
Oil
1 cup quinoa
¼ cup flour
Optional seasonings:- 1 teaspoon Italian seasoning blend, paprika and garlic powder
Oil
Instructions
1.
Preheat oven to 190 C and line a baking tray with baking
paper.
2.
Rinse quinoa well. Bring 2 cups of water
to the boil, add the quinoa. Bring back to boil and gently simmer covered for
12 minutes. Turn off and let stand for 5 minutes. Fluff with fork when finished
(1 cup dry quinoa yields 3 cups cooked)
3.
Transfer the quinoa to a flat dish, combine
with salt and pepper (and other spices of your choice)
4.
Put flour into a flat dish.
5.
Beat egg in another dish.
6.
Dip chicken into the egg, flour, then coat well with
the quinoa mixture (you may need to press the quinoa onto the chicken strips).
Place chicken onto baking sheet.
7.
Lightly brush oil over both sides of each piece of
chicken to help it brown.
8.
Bake for around 15 minutes depending on thickness
of chicken.
9.
While the chicken is cooking you can turn the leftover
quinoa into a healthy side dish by mixing it with your favourite vegetables and
topping with a healthy pasta sauce.
Enjoy! To read more or to connect with Susan click here
AWAKEN
POSITIVE THOUGHT FOR THE MONTH by Cheryne Blom
"Imagine a world ruled not by fear but powered by love!"
To read more about Cheryne click here
You can also follow Cheryne's blog
We trust you enjoy our Blog and look forward to sharing some new tips next month.
Lots of love,
The Team @ Contagious Enthusiasm
http://www.contagiousenthusiasm.com.au/
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