Yoga is magical.
I started practicing maybe 2 months ago at CorePower studios, thanks to Jenna, my work BAE, who is an instructor, after she brought me to a free class. After that, I was addicted.
I like that it doesn’t have to be your stereotypical yoga, there are classes that involve planks, weights, and cardio, squats to Beyoncé, glutes to 90’s jams.
You’re encouraged to set an intention at the beginning of every class, maybe it’s to break a habit, or to find peace, forget about your stressful day; you’re reminded that you need to take care of yourself, center yourself, love yourself.
I feel stronger, I feel happier. I CAN DO A PUSH UP.
Sometimes during class I’m like, “F-this dude,” “Are they trying to kill me,” “NO way,” as my shirt is completely saturated in hot-yoga-sweat as the instructor is yelling “YES YOU CAN,” as we push, pull, pivot out of Warrior 2 into a Chaturanga, and in the background NEYO and Akon sing “Work hard, play hard…A hustler’s job is never through.” But afterwards, I’m like “F-yeah I’m a boss-a**-B****,” “Diva rock star.” Why the swears, I don’t know.
Another great thing I love about the studio is that I don’t feel pressured or judged if I can’t do a pose. You’re encouraged to go at your own pace, listen to your body, and do what is best for you. But push yourself.
Because a yoga membership can be so expensive, I joined a program at CorePower called SET, where I work 1.5 hours a week cleaning the studio; and my wage goes towards my membership. You become a Black Tag member (unlimited classes, discounts on merchandise, and access to special events), and it’s a great way to meet people.
In the spirit of feeling good, I made this salad after a quick visit to Trader Joes and finally caving in to the $6.99 heirloom tomatoes.
I was inspired to make this recipe by the cover of the August issue of Food & Wine, featuring a Marinated Feta with Nectarine and Tomato Fattoush recipe. The array of flavors completely took my palate by surprise, and I had so much fun eating them; a bright, cool, and deliciously sweet and juicy dish for a humid August night.
- Heirloom tomatoes (because they’re beautifully colorful and delicious), quartered and sliced
- 2 Nectarines, sliced
- 1 tbsp. olive oil
- 2 tbsp. fresh feta cheese
- A bunch of fresh basil, roughly chopped
- Salt & pepper, to taste
Layer tomatoes onto a plate, top with peaches. Sprinkle with olive oil, feta, chopped basil salt & pepper.
First, try a bite of each ingredient together by placing one tomato and nectarine sliver topped with feta and basil into your mouth. Taste every flavor, and embrace how surprisingly harmonious this vegetable and fruit combo is. Eat slowly, indulging in all the flavors, being mindful of how naturally good it feels.