Xhale Yoga Retreat- Pai, Thailand

The ideal setting for a yoga retreat

                                       Daily Schedule

                                            Break time

Made so many wonderful friends from all over the world

Since my yoga retreat, I can't stop raving to my family, friends, and even strangers just how amazing the retreat was. This was my very first yoga retreat and I didn't know what to expect. All I knew was that I was going to spend six days doing yoga and eating vegetarian food. The only hope I probably had was to lose weight! 

I've being practicing yoga on and off for about seven years now and I'm always looking for another reason to fully dedicate myself to the practice, I think I finally found it. The retreat focuses on a deeper understanding of the yoga practice and encompasses a range of yoga styles so you're never bored with the routine. One of the most important lessons of any retreat is learning to incorporate the techniques and training into daily life. I'll be the first to admit that it's difficult as hell especially with the crazy lifestyle we all have these days.

 So here are a few tips:

-Change it up: I've been looking for new and innovative yoga studios in NYC. It's easy to get into a routine rut, even if you are a true blown yogi, it's always nice to explore other styles. I found an aerial yoga class at OM Factory and yin yoga classes at Yoga Agora. Can't wait to try these :)

-Take a moment to breathe: We often forget that the easiest way out of any tense situation is to breathe. It's a full proof way to release any stress or tension.

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Spinach Salad with Tomatoes and Quinoa

One of my best experiences during my six month journey was my yoga retreat in Pai, Thailand. The food was absolutely amazing and I didn't miss meat once. In an effort to reverse the damage I've done to my body in the past six months, I've been inspired to make healthy food taste good.

Spinach Salad with Tomatoes and Quinoa

1 1/2-2 cups of baby spinach (washed and dried)
10 cherry or grape tomatoes
3 cloves of garlic
1/4 cup of cooked quinoa (preferably red quinoa)

Makes 2 servings

1. Heat olive oil in a large skillet and saute garlic for 2 minutes.
2. Add spinach and saute for about 1 minute. (I don't like my spinach overcooked)
3. Add tomatoes. (If you prefer your tomatoes cooked thoroughly, than reverse the last two steps)
4. Finally, toss in the cooked quinoa and add salt and pepper for taste.

*For added protein to the dish, feel free to add chia seeds. 

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