possibility

"Dwell in possibility." ~Emily Dickinson

Changing gears, ever so slightly here.
I just finished coaching an amazing group of women through Nutrition for Yoga Students at cambio.yoga studios, and being so inspired by all of their support for each other and openness to learning (and teaching me a few things!), I've decided to dedicate this post to them.

We get so caught up, day in and day out, telling ourselves stories. Stories of who we are, what we are made of, what we can and cannot do... I could go on for an eternity. And again, I am not immune. What we actually do, when we tell ourselves these stories, is make it so. We prevent ourselves from moving forward, from progressing. So each time you tell yourself that you cannot run a mile, you cannot confront others with your feelings, cannot get a better job or change your life.. whatever it is, it will not be.

I encourage you, every day, to step back and "Dwell in possibility." Don't cut yourself short. The universe is waiting for you, ready for you to explore and find your true self. Your passion. Your bliss. It is all there, already inside of you, just look at the possibility. When we change our stories, we change how we live our lives. We start to make things happen.

From a more yogic standpoint, Yoga Sutra 1.4.. Vritti sarupyam itaratra.
At other times, when one is not in Self-realization, the Seer appears to take on the form of the modifications of the mind field, taking on the identity of those thought patterns.
Simply, when you are not focused on Self-realization, you are taking on the forms of your thoughts and well.. your stories.

So notice the stories you are telling yourself, and start to...

"Dwell in possibility." ~Emily Dickinson

And Ill finish with a recipe, as promised to the beautiful ladies of Nutrition for Yoga Students! Enjoy!

Cranberry Quinoa Muffins (Original recipe inspiration: Martha Stewart's Quinoa Muffins)
Ingredients:

• 1 cup quinoa, rinsed
• 3 tablespoons light olive oil or coconut oil
• 2 cups whole wheat flour
• 1/3 cup agave nectar or honey
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup dried (unsweetened) cranberries OR chopped whole non dried cranberries
• 3/4 cup almond milk or almond coconut milk (unsweetened) 
• 1 large egg
• 1 teaspoon pure vanilla extract

Method:

• Cook quinoa according to package instructions
• When quinoa is cooked, preheat oven to 350 F
• Prepare a muffin tin with paper liners
• In a large bowl, stir together flour, baking powder, salt, cranberries, and 2 cups cooked quinoa; reserve any leftover quinoa for another use (think breakfast!).
• In a small bowl, whisk together oil, milk, agave, egg, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups. (Don’t over-stir or they will be tough)
• Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes for regular muffins; 40-45 minutes for jumbo muffins
• Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely. Store in an airtight container up to 5 days.