Healthy – Page 9 – Move Well with Amy Rizzotto

July 2, 2013

MOAR’s Daily Dozen: DAY 1 – Hero’s Pose

Step-by-Step:

1. Come to a kneeling position. Rock your weight forward, bringing hands to floor and tuck your toes under so that your heels pop up. Sit back onto your heels, hands resting on your lap. (If this is too much on your knees, place a block or pillow underneath your booty.)

2. Keep your knees and thighs zipped together and sit up tall.

3. This is an intense stretch in the toes and arch of the foot but try to stay with it and not to back off. Focus on your breath to help you stay in the posture. If it’s really too much on the underside of the foot, ease up some of the pressure by bringing your hands to the floor or a block in front of you.

4. Take 10 deeps breaths (count to 4 on the inhale and 4 on the exhale) with toes tucked under.

5. Rock your weight forward again and untuck your toes. Let the heels splay open. Sit back in between your feet, heels hugging hips. (Again, if this is too much on the knees, place a block or pillow underneath your booty.)

6. Keep your knees as close together as possible and zip up between the thighs. Make sure you’re keeping a nice long spine, crown of head reaching toward the ceiling.

7. Take 10 deeps breaths (count to 4 on the inhale and 4 on the exhale) then slowly release.

8. Bring your legs out long in front of you in a seated position. Give them a good wiggle and shake to release the knees, ankles and feet.

How it will heal you:

Knee Injuries – We all know someone that has torn their meniscus, had a knee replacement, or had some sort of debilitating knee injury. Our knees take a serious beating from all of the physical stuff we do day in and day out—not to mention the high heels some of us ladies rock to look lovely but brutalize our bodies from the tippy toes on up. The best way to prevent pain and avoid trouble is to keep the hips, IT band and hamstrings strong and flexible. Hips, IT band and hamstring mobility keeps the work in your bigger muscle groups (hamstrings and quadriceps) rather than the body’s default of looking to the place of least resistance–which is almost always the knee joint–for speed, power and agility. If you give the body freedom to move using your large muscle groups and stabilizers it will learn not to rely upon vulnerable and complex joints.

Foot and Ankle Issues – I can’t tell you have many times I wrenched my ankle playing soccer and field hockey as a kid, or more recently while hiking and running. Ankle sprains, Achilles tendonitis and plantar fasciitis are three very common foot and ankle injuries. These injuries are no fun because let’s face it, when our foundation is out of whack everything else is thrown off and dysfunctional. The answer to avoiding these frustrating beasts of burden is to strengthen the ankle, increase the flexibility of the ankle and toes and work on your balance. Not only does this require concerted effort to increase the openness in these areas but it also means more core work. Core is your key to stability, meaning you’ll be less likely to get thrown off balance and tweak something if your abdominal and back muscles are strong.

July 1, 2013

MOAR’s Daily Dozen: 12 Yoga Poses for Post-Athletic Recovery to Do Every Day

Over the next 12 days, I am going to walk you through my Daily Dozen Yoga Poses for Post-Athletic Recovery. Work on each pose for a few minutes each day and at the end of the 12 days try stringing them together, holding 10 breaths per side (if applicable). The whole sequence should take you between 20-25 minutes. My suggestion? Do it while watching an episode of Modern Family or Arrested Development and make it a happy ritual rather than a chore.

MOAR’s Daily Dozen:

Hero’s Pose
High Plank w/ Flipped Hands
Dolphin
Wide-Legged Forward Fold
Low Lunge w/ Twist
Half Split
Prone Shoulder Opener
Plow
Half Pigeon
Seated Spinal Twist
Reclining Figure-4
Reclining Shoelace

These postures were specifically selected to help fortify your body against the top ten sports-related injuries, which are in no particular order…

Achilles tendonitis
Plantar fasciitis
Ankle sprains
Wrist problems
Shoulder pain
Hamstring pulls
Hip pain
Knee injuries
Lower back strain
Neck strain

If you lead an active lifestyle, chances are you have dealt with at least half of that list. The best way to prevent these common sports-related injuries is to work on increasing your flexibility and ROM (range of motion) on a daily basis. We are constantly stressing our muscles, joints, ligaments and tendons and most of us barely do two minutes of stretching post-physical activity, let alone a solid 20 minutes.

Check back every day for a new posture how-to and learn about the different injuries it will help you prevent and treat. At the end of the 12 days, I encourage you to come back to this post and try the entire sequence in succession. If you can work these stretches into your routine three to five days a week, you’ll be well on your way to a flexible, strong and injury-free body.

As always, I welcome your feedback and would love to hear what you think!

June 28, 2013

MOARfit Clinic: Nutrition for Athletes

Last week, I put on my first MOARfit Nutrition for Athletes clinic at Earth Treks Climbing Center in Columbia, MD in partnership with Relay Foods (more on this awesome company later in the post). With my attentive audience of 35 rock climbers, I discussed healthy, non-processed options for optimal energy fueling pre-, during- and post- workout. I also covered topics ranging from proper nutrition for specific goals for weight loss, muscle gain, and healthy tendons/ligaments to information on a vegetarian or vegan lifestyle. Keep reading and you’ll get a nice snapshot of my most important takeaways for proper sports nutrition. Finally, the best part, I demoed two of my MOARfit recipes (below): one for pre-workout fuel and one for post-workout recovery.

Rules to Live By for Pre-, During- and Post-Workout Fueling:

PRE-WORKOUT	DURING WORKOUT	POST-WORKOUT
Lots of water (and avoid diuretics) High carb, low fat and low protein Solid meals 3-4 hours ahead of event Liquid or light meals 1-3 hours before Consume complex, nutrient-dense carbs (e.g. oatmeal and dried fruit) but avoid too much fiber (GI upset) Eat foods you can easily digest Stomach should be relatively empty prior to physical activity For early starts, eat your heaviest meal the night before Don’t skip meals for late-day events	Fluid replacement for athletic events lasting longer than 30 min Carb replacement for athletic events lasting longer than 1 hour (to replenish glycogen) Additional sodium (an important electrolyte) may be necessary for physical activities lasting more than 4 hours (tournaments, ultramarathons, etc)	10-20 g of protein within 1 hour after physical activity to improve muscle repair Carb-rich meal within 2 hours following event Fluid and electrolyte replacement (sodium, potassium, calcium) Ideal recovery meal is 3:1 carb to protein (e.g. Ezekiel bread w/ raw honey and almond butter, a banana, and 8 oz unsweetened soy milk)

My Key Takeaways:

Ideal caloric intake breakdown for athletes: 25-35% fat: 15-20% protein: 55-60% carbs
Post-workout you only need 10g protein for muscle repair and no more than 20g (unless you are in a weight training program); most American diets already surpass the RDA
Turmeric, basil and cinnamon have powerful anti-inflammatory properties to help muscles and joints. Ginger has been shown to relieve muscle pain and calm an upset stomach.
Our body needs fats for peak physical performance because they help us absorb vitamins A, D, K and E which are important for bone density, repairing muscle cells and promoting blood clotting. Some good fats are avocados, olive oil, walnuts, and raw almond butter.
You do not need supplements but if you take them, do your research: supplementwatch.org
Eat whole, healthy, real foods. Avoid hype and health claims, and ingredients that are unfamiliar, unpronounceable, number more than 5, or that contain high-fructose corn syrup.

The Recipes: Pre- and Post-Workout Fuel

(1) MOAR’S PRE-WORKOUT HIPPIE FUEL (AKA GRANOLA):

(makes six ½-cup servings)

What You’ll Need:

1 Tbs coconut oil
1 cup gluten-free rolled oats
¼ cup unsweetened shredded coconut
¼ cup walnuts pieces
2 Tbs whole chia seeds
¼ cup dried cherries, unsweetened
¼ cup dark chocolate bits (dairy-free)
2 Tbs raw honey
¼ cup raw almond butter, unsalted
1 tsp ground cinnamon
¼ tsp cayenne (or more to taste)

How to Make It:

Preheat oven to 325F. Heat coconut oil in a medium saucepan over medium heat. Add oats, coconut and walnuts to pan, cooking for 5-8 min until toasty but not burnt. Remove from heat. Add chia seeds, cherries, chocolate, honey and almond butter to the warm dry ingredients. Give everything a good stir until it all comes together. Spread mixture in an even layer across a baking sheet. Bake for 35-40 min until crunchy (stirring once halfway through). Dust with cinnamon and cayenne, toss and let cool.

Nutrition Facts: 330 kcal; 20 g fat; 37 g carbs (7.6 g dietary fiber); 7 g protein

(2) MOAR’S POST-WORKOUT RECOVERY GREENIE:

(makes two 16-oz servings)

What You’ll Need:

10-oz rice milk
½ small avocado
1 medium banana (ripe)
2 Tbs basil (~10 leaves)
½ lime, juiced
1” fresh ginger, peeled & sliced
1 tsp ground cinnamon
2 Tbs whole chia seeds
5 Tbs hemp protein powder
2 ½ cups kale, chopped (2 handfuls)
1 cup fresh or frozen pineapple
½ cup ice (1 cup of fresh pineapple)

How to Make It:

Add all ingredients in the order listed to your blender. Blend at high speed until smooth.

Nutrition Facts: 338 kcal; 15.3 g fat; 42.8 g carbs (20.5 g dietary fiber); 19 g protein

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SHOUT OUTS:

The workshop was a success, in no small part thanks to my amazing partner Relay Foods. Relay is a super convenient online grocery store where you’ll find all the stuff you need from the best local stores, restaurants, and farms in and around your own neighborhood. I got almost all of my recipe ingredients from these guys and was very much pleased/impressed by the quality. If you’re going to try out my recipes, I’d encourage you to also try out Relay Foods. I’ve saved my shopping list called “Nutrition for Athletes” to make it even easier for you to get things going.

I also want to add that this event could not have happened were it not for the great staff at Earth Treks Columbia who share my belief that athletic performance and nutrition go hand-in-hand. Big thanks to everyone out there in Maryland!

If you’re interested in having me do a Nutrition for Athletes clinic at your gym, yoga studio, school or other venue, please contact me directly via email: [email protected].

June 19, 2013

White Asparagus & Shiitake Mushroom Salad w/ Balsamic Reduction

In need of an idea for a quick summer salad that tastes delicious? I was too. Salad’s can get boring, especially for those of us that eat them on the regular. It’s important to change up the ingredients to keep your interest (and this healthy habit) alive and well.

On my first trip ever to the AdMo Harris Teeter, I was inspired at the sight of white asparagus. The pale sister of glowing green asparagus, white asparagus is rare to find fresh in the US. Luckily, I caught the tail-end of prime asparagus season and seized the opportunity to snag this porcelain beauty.

This spring treat boasts a pretty impressive nutritional profile. Not only does Asparagus provide a natural liver detox, it is fortified with folate and vitamins E, A, and C to help protect you against heart disease. Folate, or B9, has also been linked to cellular regeneration (aka healing power). Vitamin E is shown to help fight Type II diabetes, and vitamins A and C will steel you against certain types of cancer and cataracts. Asparagus also contains potassium (as does its green cousin the avocado), which helps lower blood pressure and may reduce LDL cholesterol (that’s the bad kind).

Having selected my star ingredient, I decided to pick up some yummy shiitake mushrooms and arugula to round out the salad. For dressing, I decided to go sweet and simple with a balsamic reduction. The mild white asparagus paired nicely with the earthiness of the mushrooms, bitter bite of arugula, and sweet finish of balsamic.

Give this easy recipe a whirl for yourself, and if you aren’t lactose-intolerant or vegan, a hit of pecorino romano shavings would be delicioso!

Warm White Asparagus & Shiitake Mushroom Salad:

(Serves 4)

What You’ll Need:

3 tbs olive oil
1 bunch white asparagus (substitute green if unavailable)
2 cups shiitake mushrooms, sliced thin
5 oz arugula (or 1 bag/box)
salt & pepper to taste
1 cup good balsamic vinegar (for the reduction)

How to Make the Salad:

Thoroughly wash your mushrooms, asparagus and arugula (unless pre-washed).
In a large saucepan, heat 1 tbs olive oil over medium heat. Add your asparagus, spreading it into a single layer, and sprinkle with salt and pepper. Cook, stirring occasionally, for 8-10 min or until al dente (you can get a fork in but the spear doesn’t slip right off). Remove from heat and slice into 2 inch pieces.
Simultaneously with step 2, heat another large saucepan with 2 tbs olive oil over medium heat. Add your mushrooms and a pinch of salt and pepper. Sauté until mushrooms begin to brown, or about 5 min. Remove from heat but leave the pan on your stove. Add your arugula to the same pan and give it a quick warm up for 1-2 min.
Plate immediately, starting with the warm arugula as your base and equally dividing the asparagus and shiitake between four plates.
Drizzle with the balsamic reduction (recipe below) and enjoy!

How to Make the Balsamic Reduction:

Pour your balsamic vinegar in a small saucepan over medium heat and bring to a boil.
Turn down the heat so that the boil reduces to a simmer.
Stir occasionally and allow to simmer until the vinegar has reduced by at least half – though I liked to let it go longer for a thicker consistency.
Allow to cool then drizzle over your plated salads to finish.

June 13, 2013

Hippie Fuel: MOAR Homemade Granola, please!

Granola is undeniably delicious, but cruncher beware. Like trail mix, granola can be deceptively high in calories and low in nutritional goodness. That’s not to say that there aren’t good varieties out there, but read the labels and look out for ingredients like high fructose corn syrup and ingredients you can’t pronounce. The best way to avoid an unhealthy choice is to make your own hippie fuel from scratch–and it’s pretty darn easy!

Hippie Fuel: MOAR’s Homemade Granola

What You’ll Need:

2 tbs coconut oil
1 cup rolled oats
1/4 cup ground flaxseed
1/2 cup unsweetened reduced fat coconut
1/4 cup walnuts pieces
1/3 cup dried cherries, unsweetened unsulphured
1/4 cup dark chocolate bits (dairy-free)
2 tbs raw honey
1/4 cup almond butter

How to Make Them:

Preheat your oven to 350 ºF.
Heat coconut oil in a medium saucepan over medium heat. Add oats, flaxseed, coconut and walnuts to pan, cooking for 3-5 min until toasty but not burnt.
Remove from heat. Add cherries, chocolate bits, raw honey and almond butter to the now-warm dry ingredients. Give everything a good stir until it all comes together.
Spread the mixture in an even layer across a 1/4 or 1/2 baking sheet. Bake at 350 ºF for 20 min.
Let cool at least 30 min then enjoy!

Makes 6 servings at 300 calories a pop. You can stretch this by adding just a few tablespoons to your oatmeal or yogurt to spice up your breakfast routine. If you’re bringing along the whole bag, make sure it’s to fuel you for a hike, run, bike or another physical activity of choice.

June 5, 2013

MOAR’s Healthy GB Fries w/ Lemon Aioli

Inspired by a recent article in the NYT by one of my food idols, Mark Bittman, I decided to break open my glass jar of garbanzo bean (GB) flour and make something out of the ordinary. I purchased the flour a while back because I loved the idea of using it as an alternative to white or wheat. GB flour is not only gluten-free but has 21% of your DV for dietary fiber, 10% of your iron, and 6g of protein per serving. Compare that to whole wheat flour’s 12%, 8%, and 4g respectively (white flour doesn’t even hold a candle), and GB flour takes the perverbial cake.

Don’t get my wrong, these babies are still fried (though grapeseed oil keeps them light and crispy) but they’re an excellent nutritional alternative to the golden arches or BK. Give them a try and I promise you won’t want anything to do with the French kind.

Garbanzo Bean Fries w/ Lemon Aioli

What You’ll Need:

1 1/2 cups garbanzo bean (GB) flour
3 cups water
2 tbs olive oil
2 tbs Herbes de Provence
Salt & pepper (to taste)
Grapeseed oil (amount depends on pan size, for frying)

How to Make Them:

Grease an 8-by-8 baking dish with some oil or spray.
Boil 3 cups of water in a medium saucepan.
Put the GB flour in a large bowl and when the water comes to a boil, slowly add it to the bowl. Whisk constantly as you pour to prevent lumps. (Tip: you can also do this in a KitchenAid standing mixer if you have one. If you do it by hand–as I did in the featured photo–the batter will inevitably have a lump or two.)
Scrape the mixture back into the same saucepan you used, add a little salt and pepper, and bring it to a boil (it should take just a couple minutes). Reduce it to a gentle simmer, add in the 2 tbs of olive oil, and cook for one more minute.
Scoop your doughy mix into the baking dish and spread it into an even layer, which should be about 1/4-1/2 inch thick. Let it cool all the way then cover it with plastic wrap. Refrigerate for at least an hour or as long as a day.
Heat at least 1/4 inch of grapeseed oil in a large skillet over medium. Let it heat until a drop of water makes the oil hiss and spit (stand back!).
Slide the chilled dough out onto a cutting board (this is why you greased the pan) and slice the GB mixture into the shape of fries. These don’t have to look perfect–think handcut or as my Italian familia would say, al rustico! Pat dry with a paper towel to remove any excess moisture.
Working in batches, gently sliding them into the hot oil. Nudge them around occasionally until they’re golden all over, cooking for about 4 to 5 minutes.
Transfer your fries to paper towels (removing the excess oil) and immediately sprinkle with salt, pepper and Herbes de Provence. Serve immediately for the tastiest results.

Lemon Aioli

What You’ll Need:

1 cup organic mayonaise (you can go reduced fat here if you like)
Zest of one lemon
Juice of half a lemon
2 cloves of garlic

How to Make It:

Combine all ingredients in a food processor and pulse until the garlic is well-blended. If you don’t have a food processor, you can easily do this by hand–just mince the garlic before mixing.
Cover and let marinate in the refrigerator for at least one hour.

My GB Fries and Lemon Aioli make for a great appetizer or side dish to my homemade Quinoa Black Bean Zucchini Burgers. Enjoy these tasty bites with no guilt and maybe even your favorite icy brew. A wise woman once said: “everything in moderation, including moderation.”

June 2, 2013

I’ll have some MOAR Gazpacho

With Memorial Day behind us and temperatures climbing, summer has arrived in DC. When I think summertime meals my mind immediately fires up a grill, tosses on some corn, skirt steak and veggie skewers, and cracks open a cold beer. Unfortunately, my reality is that I live in a tiny (but lovable) one bedroom apartment. With no real outdoor space to speak of, grilling and chilling isn’t really an option. So what’s a girl to make?

Gazpacho! This healthy, tomato-based soup is traditionally served cold and originates from the southern Spanish region of Andalucia. To keep mine on the lighter side, I made it vegan and gluten-free (most recipes call for adding day-old bread to the base). Tomatoes are an excellent source of Vitamin C, folate, potassium and, perhaps most significantly, the heart-healthy antioxidant compound, lycopene. Lycopene has been linked to reduced risk of cardiovascular disease and certain kinds of cancer.

If you have a food processor and/or blender, this recipe is super easy. For best results, make it in the morning the day you plan to serve it for supper or one day in advance–all this goodness needs time to marinate, allowing the flavors to fuse.

What You’ll Need:

4 large tomatoes
1 cucumber
2 carrots
1 red bell pepper
1 small bunch of scallions (approx. 8 stalks, white and green)
1 shallot
4 cloves of garlic
2 stalks of celery
Zest of 1 lime
2 handfuls of fresh basil (reserve a few big leaves for garnish)
1/2 tsp paprika
1 tbs chipotle pepper flakes (or your favorite kind/quantity of heat
salt & pepper
1 cup water (optional)
1/4 cup organic tomato paste
Juice of 2 limes
2 Tbs olive oil (plus more for garnish)

How to Make It:

Get out a big bowl, cutting board, vegetable peeler, knife, microplane, food processor, and blender.
Peel your cucumber and carrot. Rough chop them into big chunks and set aside. Wash your bell pepper, celery and scallions. Rough chop and set aside. Peel your shallot and onion, and set aside (can be left whole). Stem and core your tomatoes and cut into quarters. Again, set aside.
In separate batches (one at a time) place the (1) shallots, onion and garlic, (2) carrots and celery, (3) red pepper and cucumbers, and (4) tomatoes in your food processor and pulse until minced but not puréed. Add each batch to your bowl. Zest one lime using a microplane (if you have one) directly over the bowl. Mix to combine.
Add the spices, basil, tomato paste, water, fresh lime juice, and olive oil to your blender. Pulse until basil is even processed.
Add the blender mix to your large bowl. Whisk until it all comes together.
Cover the soup with plastic wrap and refrigerate for at least 4 hours or up to a full day. When ready to serve, taste for seasoning and heat. Adjust accordingly.
Serve in big bowls with a drizzle of high-quality olive oil and a generous pinch of shredded basil.

This recipe will serve about four people. If you’re gluten-free, I recommend serving it with some blue corn tortilla chips and nice glass of white wine. If you aren’t worried about gluten, serve with some lightly toasted hunks of hearty, whole grain bread and a beer. It’s a perfect summer supper to enjoy on your porch, roof deck, or (in my case) front stoop. Enjoy!

May 23, 2013

Vegan Carrot & Sweet Potato Soup

Soups are normally a fall and winter staple in my diet, but having recently purchased a Vitamix I couldn’t help but try out one of my favorite recipes in my new toy. This recipe incorporates nutrient-dense carrots and sweet potatoes. These orange superstars contain alpha carotene, which protects against cancer, and beta carotene, which the body converts to vitamin A and helps prevent age-related macular degeneration. Almost all orange whole fruits and veggies may also have an anti-inflammatory effect, which is great news for all my runners and high-intesity athletes out there whose fitness takes a toll on their joints. Best of all, this recipe is incredibly easy to make and economical.

Vegan Carrot & Sweet Potato Soup

What You’ll Need:

1 tbs coconut oil
1 large sweet onion, chopped
1 lb carrots, chopped
1 large or 2 small sweet potatoes, chopped
4 cloves garlic, minced
1/2 tsp Jamaican All-Spice
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Cayenne Pepper (double down if you like it spicy)
Salt & Pepper (to taste)
1 carton (or 32 oz) organic vegetable stock (low sodium)

How to Make It:

Heat oil in a large (5-6 qt) saucepan over medium heat. Add onions sautéing 5-7 min or until tender and translucent.
Add garlic, all spice, cinnamon, nutmeg, cayenne and salt and pepper, cooking for another 2-3 min.
Add sweet potatoes and carrot.
Add vegetable stock, bring mixture to a boil, then reduce to a simmer for about 15 min. The potatoes and carrots should be easy to pierce and pick up with a fork but not falling apart.
Finally, use a standing or hand blender to purée the mixture in your saucepan until smooth.
Adjust your seasoning for spice and saltiness. Serve hot and enjoy!

I poured this mixture into canning jars making it an easily transportable lunch for the office. Pair it with a side salad or some roasted veggies for a delicious, gluten- and dairy-free midday meal.

May 14, 2013

Honey Ginger Carrots and Kale

Carrots and kale deliver a one-two nutritional punch packed with anti-inflammatory properties and potent antioxidants. Inflammation is at the root of much that harms and hurts us as we age, affecting everything from the skin and joints to our cardiovascular health and risk of disease. Antioxidants are crucial internal warriors, fighting of damaging free radicals at the cellular level. Both veggies feature high concentrations of Vitamin A in the form of beta carotene, important for safeguarding those peepers, and Vitamin K, essential for bone health and blood clotting. Kale is also an excellent plant source of calcium, which is especially crucial for us ladies out there as we age.

This recipe makes for a great side dish to any meal. I served it alongside black rice cooked in green teach (antioxidant obsessed much?) and homemade, slow-cooker BBQ pork ribs.

Honey Ginger Carrots and Kale

What You’ll Need:

4 cups kale, chopped (thicker stems removed)
2 cups baby carrots, sliced thin
2 Tbs olive oil
2 Tbs coconut oil
2 1/2 Tbs raw honey
1 Tbs fresh lemon juice
1 inch fresh ginger, grated
2 Tbs toasted sesame seeds

How to Make It:

In a large skillet, melt oils with honey over low heat. Stir in grated ginger and lemon juice.
Stir in carrots and toss to coat. Increase heat to medium and cook 5 min until heated through.
Add kale and cook another 5-7 min, covered and stirring occasionally, until veggies are tender but still bright and al dente.
Add sesame seeds and remove from heat. Serve immediately.

May 3, 2013

Add Yin to your Yang for a more balanced practice

Most of us in the West practice yoga to get long and lean, in addition to all of the mental and emotional benefits. This style of yoga–the kind that focuses on our muscles–is Yang Yoga. Yang Yoga is an important part of yoga and helps us get strong and healthy. There is, however, an important counterpart to Yang which has been dropped from most of our practices: Yin Yoga. Yin Yoga works the deeper tissues including our ligaments, joints, and fascia. In order to keep a balanced practice of strength and length, it’s important that we “cross-train” with Yin and Yang Yoga.

Yin Yoga is all about fewer postures with longer holds (think 5-7 solid minutes in pigeon). In a one hour flow, you might only get through 6 asanas with an opening meditation and closing shavasana. These long static holds combined with Ujjayi breathing (oceanic breath) allow you to slowly work into the deeper tissues of the body that get so tight from our day to day activities. At first the poses can be really intense, and you should listen closely to any messages your body might be sending to ease off, but you’ll be amazed where a steady, Ujjayi breathing pattern can take you. As the Yoga Sutra says, all asanas should be sthira and sukham, or practiced with steadiness and ease. This is certainly the case with Yin yoga. My personal mantras while practicing Yin are “Slow and Steady” or “Easy Goes It.” They help me find that sweet spot many of us yoga teachers refer to as your ‘edge’.

The best part about Yin Yoga is that it is incredibly portable and pragmatic. All you need is space to roll out your mat. No handstand kicks or side crows here. Many Yin asanas can be done while you’re chilling, reading a book or watching TV. Here’s a sample one-hour total body flow that you can do at home or (if you’re a jetsetter) in a hotel room:

(3 min) Meditation: Sit in a comfortable seated position, long spine. Close your eyes and bring your palms to rest lightly on the knees. Breathe deeply in and out through the nose, beginning to cultivate your Ujjayi breath. Try counting to 4 on the inhale, holding for 1 count, breathing out for 4 counts, and holding for 1 on empty before restarting the cycle.

Sphinx Pose — Source: realbeauty.com/health/fitness/sphinx-pose

(5 min) Sphinx: Lie on your stomach. Bring hands beside shoulders. Press into your palms, forearms parallel, lifting your chest up off the mat. Look down to make sure your elbows are directly under your shoulders. If this is too intense on the lower back walk your hands slightly forward. Keep your legs firmly planted and neck long.
(1 min) Full Swan (right knee forward): Also known as Pigeon in Yang Yoga. From Down Dog or Tabletop bring your right knee to your right wrist. Flex the right foot and move it as close to the left wrist as possible without discomfort. Distribute your weight equally between your hips and sit upright. Your hands can either press lightly into your right knee and ankle, fingertips to floor slightly in front of your hips, or on two blocks.
(3 min) Sleeping Swan: From Full Swan, walk your hands forward letting the torso and neck hang heavy. As gravity pulls you toward the floor try coming onto your forearms and eventually resting the chest on your right leg, forehead to mat.
(5 min) Shoelace (left knee on top): From Swan, walk your hands back to your hips and sit up tall. Swing your left leg around, bend the leg, and place it on top of your right leg, knees stacked toes pointing back. Slowly let your torso fold forward with every breath, draping over your legs.

Counter-pose: Lie on your back and windshield wiper your legs (30 sec-1 min), releasing the lower back.

(1 min) Full Swan (left knee forward): Also known as Pigeon in Yang Yoga. From Down Dog or Tabletop bring your left knee to your right wrist. Flex the left foot and move it as close to the right wrist as possible without discomfort. Distribute your weight equally between your hips and sit upright. Your hands can either press lightly into your right knee and ankle, fingertips to floor slightly in front of your hips, or on two blocks.
(3 min) Sleeping Swan: From Full Swan, walk your hands forward letting the torso and neck hang heavy. As gravity pulls you toward the floor try coming onto your forearms and eventually resting the chest on your left leg, forehead to mat.
(5 min) Shoelace (right knee on top): From Swan, walk your hands back to your hips and sit up tall. Swing your right leg around, bend the leg, and place it on top of your left leg, knees stacked toes pointing back. Slowly let your torso fold forward with every breath, draping over your legs.

Counter-pose: Lie on your back and windshield wiper your legs (30 sec-1 min), releasing the lower back.

(3 min) Straddle (folding forward, centered): Sit facing the long edge of your mat and spread your legs as wide as they’ll go. Flex your feet strongly and hinge forward from the hips, maintaining a flat back. If you can’t keep a long spine while folding forward keep your torso upright and breath into your hips, tilting them forward inch by inch with every breath. If you can fold forward no problem, work to bring the forearms and eventually chest to the floor.
(3 min) Straddle (folding over right leg):Sit up tall, legs spread wide. Inhale to lengthen the spine then exhale, twisting toward the right leg. Inhale, lengthen. Exhale fold over the right leg, reaching chin to shin and working to center the sternum over the knee cap. Reach for the toes, foot or ankle and use your arm strength to fold deeper.
(3 min) Straddle (folding over left leg): Sit up tall, legs spread wide. Inhale to lengthen the spine then exhale, twisting toward the left leg. Inhale, lengthen. Exhale fold over the left leg, reaching chin to shin and working to center the sternum over the knee cap. Reach for the toes, foot or ankle and use your arm strength to fold deeper.
(3 min) Bananasana (to the right): Lay flat on your back with legs together. Reach arms overhead and clasp hands or elbows. Ground into the mat with your booty and pull belly button to spine. Inch your feet and upper body to the right, arching like a banana. You should feel a nice side body stretch on the left side. If not, move your feet and clasped arms further to the right until you do.
(3 min) Bananasana (to the left): Lay flat on your back with legs together. Reach arms overhead and clasp hands or elbows. Ground into the mat with your booty and pull belly button to spine. Inch your feet and upper body to the left, arching like a banana. You should feel a nice side body stretch on the right side. If not, move your feet and clasped arms further to the left until you do.
(2 min) Reclining Twist w/ Eagle Legs (right side): Lay flat on your back and draw your knees in toward your chest. Wrap right leg over left, hooking your right foot inside the left ankle if possible. Open your your arms wide and keeping your shoulders grounded, let your legs sink to the left. Breathe into the right side body, middle back, and right hip. Come back to center and unwind the legs to switch sides.
(2 min) Reclining Twist w/ Eagle Legs (left side): Lay flat on your back and draw your knees in toward your chest. Wrap left leg over right, hooking your left foot inside the right ankle if possible. Open your your arms wide and keeping your shoulders grounded, let your legs sink to the right. Breathe into the left side body, middle back, and left hip. Come back to center and unwind the legs to switch sides.
(5-10 min) Shavasana: Lay flat on your back, legs straight and slightly apart or in reclining butterfly. Arms are by your side, a few inches separating them from the body. Close your eyes and melt into the floor. Let everything go, including your Ujjayi breath.

(Flow adapted from “The Complete Guide to Yin Yoga” by Bernie Clark)

Yin will change your practice for the better when practiced consistently. I highly recommend doing 30 min to an hour of Yin before you go to bed. It can be tough in the morning because we all wake up pretty stiff and need some time for the “fuzz” to loosen up.