April Newsletter!

The'Lor Wellness Spa Newsletter
April 2010

Greetings!

Fully engaging in the present is one of the most powerful ways to nurture the fulfillment of our dreams and desires. If we allow ourselves to ruminate about past or obsess over the future, our creativity is stifled and we become less capable of creating the most evolutionary outcome- the one that generates the greatest level of happiness, well-being, love and meaning. (David Simon)

This is what spring means to me. To uncover, take a deep breathe and breathe! Breathe in all the sunshine, the little miracles of life that's happening right below our feet. Open your heart and your spirit to life and the endless possibilities that is in store for you. Yoga teaches us to connect with our bodies, meditation teaches us to listen to our bodies and our breathe teaches us to nurture and engage in our bodies. Spring gives us the feeling of anew, the experience of grace which is beauty and a great appreciation for the meaning of the seasons.
Give it a try by joining me on Saturdays 2:30pm until 4:00pm for our Yoga, Meditate and Breathe class.

Peace and Blessings!


What a Fresh Refreshing Drink for Spring!

Pineapple Smoothie

Using both fresh pineapple and pineapple juice makes this smoothie a tropical dream. The addition of coconut milk makes for a rich, creamy drink, great for breakfast or an afternoon pick-me-up.

Ingredients
1 cup cubed fresh pineapple
1/2 cup pineapple juice
2/3 cup light coconut milk
Crushed ice, to taste

Method
Puree all ingredients in a blender until smooth.

Nutrition
Per serving (about 8oz/214g-wt.): 120 calories (45 from fat), 5g total fat, 4g saturated fat, 0mg cholesterol, 10mg sodium, 21g total carbohydrate (1g dietary fiber, 14g sugar), 1g protein

*Note- Make a smoothie with strawberries, kiwi, papaya and orange. They are a good source of vitamin C and is also a natural antihistamine. Add a tablespoon of locally grown honey. This is great for allergies and hay fever!!

Wonderful Spring Recipe to Try!

Roasted Garlic & Herb Shrimp with Spaghetti

2 tbsp. olive oil
3 cloves garlic , crushed
3 cups Prego® Roasted Garlic & Herb Italian Sauce
1/2 tsp. crushed red pepper
1 lb. fresh or thawed frozen medium shrimp , peeled and deveined
1 pkg. (10 ounces) Pepperidge Farm® Garlic Bread
16 oz. spaghetti , cooked and drained
3 tbsp. minced fresh Italian parsley

Directions
Preheat the oven to 400°F. for the bread.
Heat the oil in a 12-inch skillet over medium heat. Add the garlic and cook until it's golden.
Stir the sauce and red pepper in the skillet and heat to a boil. Reduce the heat to low. Add the shrimp and cook for 5 minutes or until it's cooked through.
Meanwhile, bake the bread according to the package directions.
Toss the spaghetti with the shrimp mixture. Sprinkle with the parsley. Cut the bread into 2-inch diagonal slices. Serve the bread with the spaghetti mixture.

Note: If you took part of the spring cleanse, you don't want to start the spring with heavy foods! Use shrimp in your spaghetti, you will be wonderfully surprised!


Yoga
Join me on Saturday, April 10, 2:30pm til 4:00pm for the Yoga, Meditate and Breathe Class.

$10 or $35 for a 4 week pass!

Sincerely,


Sheila Hall
The'Lor Wellness Spa