Creamy Zoodles with Asparagus and Goat Cheese

This week, I start an 8-week long teacher training program with CorePower Yoga. I’m scared, excited, mostly nervous, and feel very fortunate.

It’s something I have been thinking about since I started my yoga practice over a year ago, but it is a huge commitment of time, energy, and money.

I finally decided to take advantage of the summer program opportunity for many reasons. It gets a bit boring cleaning the studio every week, and I am ready to take the next step (hopefully) within the CorePower family. Yoga has positively impacted the way I think, the way I breathe, and how my body feels and looks. I look forward to class every day, and I want to challenge my practice and further my knowledge. I admire the instructors so much and would love to share with others what they share with me.

It sounds strange, but I miss being in a leader-type position. I loved being the captain of the high school field hockey team. I remember it was all I wanted back then, to encourage everyone to love playing and being part of a team as I did; creating pump-up songs and pep talks; coordinating team dinners and bonding experiences; making (somewhat) important decisions; and taking care of each individual. Being part of a team.

Jenna is also one of the coaches this summer, which made me want to do it even more. Being a member and cleaning the studio has brought me closer to a few of the instructors at the studio and they all encouraged me to take the step. Every time I walk into the studio I feel surrounded by a welcoming atmosphere and good intentions.

Anyways, the program runs for 8 weeks (basically, until the end of the summer), with sessions twice a week from 7:30 pm-10:30 pm, and once a week 2-5 pm, including lectures, and not including 60 required classes to complete training. I’m hoping by the end of it I will be stronger both psychically and mentally, understand more about the way our bodies move and how I can better my flow, and learn how to be a kickass yoga instructor.

We are also required to journal after each class about our experience and observations. I love that part.

In the theme of sustaining health, I can’t get over how yummy this dish was, and it’s been a while since I have been excited about something I’ve cooked recently. Mostly, I’ve been making salads.

For the past few months I’ve also been switching between Blue Apron and HelloFresh orders, but I’m starting to get bored with them and use the ingredients to make my own  recipes.

Anyways, this was super quick to make and I ended up eating the whole pan of fasta (aka fake pasta).

If you’re feeling ambitious, you could also roast the zoodles and asparagus before mixing them into the sauce, then adding in the spinach!

You’ll need:

  • 2 tbsp olive oil
  • 2 cloves garlic, grated with a cheese grater
  • 2 tbsp tomato paste
  • Salt & pepper
  • 1 medium zucchini, spiralized
  • 1 bunch of asparagus, chopped
  • 1/2 bag of spinach
  • 2 tbsp spreadable goat cheese
  • Parmesan cheese, to sprinkle

Heat 2 tbsp olive oil on low. Add garlic, tomato paste, salt & pepper. Cook for 3-4 minutes. Add in chopped asparagus and zucchini noodles, and fold into the sauce. Add olive oil if looking dry. Cook for 2-3 minutes. Add spinach and mix with the noodles until wilted. Mix in goat cheese, salt & pepper. Put in a bowl and sprinkle with parmesan cheese. Slurp till you drop.

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