Fall Yoga Challenge

Fall is the perfect time to begin or get back to a regular exercise routine. And Yoga is a wonderful way to help you ease into the shift from summer to fall.

1. Yoga works your balance in every pose. Especially the balance in the mind and in the physical body. Practicing poses like Tree Pose (Vrksasana), Dancer Pose (Natarajasana), and Half-Moon Pose (Adra Chandrasana) aid in working with your balance while connecting to the earth.

2. Using pranayama, like alternate nostril breathing ( see my YouTube video: https://tinyurl.com/PeacefulYoga on how to do alternate nostril breathing), to taking a Mindful Minute, like those on your Apple Watch, can help Calm the Mind. Daily Meditation is also a wonderful tool to help calm the mind. ( see my YouTube channel for mediations)

3. Stay motivated and be held accountable by joining the Peaceful Yoga – Fall Yoga Challenge.

4. Shifting the foods we eat in the fall can be a challenge. Finding the fruits and vegetables that are in season is a delicious way to nourish the body in the fall. According to the Old Farmer Almanac, “Eating with the seasons just makes sense. It’s the most delicious and healthiest way to live. Examples of some Fall Fruits and Vegetables are: Apples, Bananas, Carrots, Beets, Parsnips, Sweet Potato/Yams, Broccoli, Brussels Sprouts, Kale, Cabbage, Pineapple, Pumpkin, Cranberries.

5. Try this delicious recipe for Roasted Brussel Sprouts from the Minimalist Baker.

Crispy Roasted Brussels Sprouts with Dukkah & Honey

Crispy roasted Brussels sprouts with sweet dates and honey, crunchy almonds, and Egyptian-inspired dukkah seasoning. A savory-sweet, super flavorful side ready in just 30 minutes with 7 ingredients!

Author Minimalist Baker

Servings  (~1 cup servings)

Course Side

Cuisine Dairy-Free, Egyptian-Inspired, Gluten-Free

Freezer Friendly No

Does it keep? 2-3 Days

Ingredients

US Customary – Metric

ROASTED BRUSSELS SPROUTS

• 1 lb Brussels sprouts, ends trimmed and halved

• 1 Tbsp avocado oil (or other neutral, high-heat oil*)

• 1/4 tsp sea salt

FOR SERVING

• 1/4 cup toasted slivered almonds

• 1 Tbsp honey (raw, local if possible // if vegan, sub maple syrup)

• 1 tsp olive oil (optional // for richness)

• 3 Tbsp Super Simple Dukkah Seasoning (or store-bought)

• 2 pitted medjool dates, finely chopped (2 pitted chopped dates yield – 1/4 cup or 40 g)

Instructions

1. Preheat the oven to 450 degrees F (232 C) and set out a large baking sheet.

2. Add trimmed and halved Brussels sprouts (make sure to dry them off if they’re wet) to the bare baking sheet with avocado oil and toss to coat. Then add salt and toss again to evenly distribute. Arrange sprouts in a single layer, cut side down. You want a little space between the sprouts to encourage crispiness — use more baking sheets as needed.

3. Roast for 13-18 minutes (depending on the size of your sprouts), until they’re fork-tender with crispy brown edges.

4. While the sprouts are roasting, toast the almonds. Heat a small to medium skillet over medium heat. Add the almonds and toast for 4-5 minutes, stirring frequently, until lightly browned. Watch closely and be careful not to burn. Then remove from the pan and set aside.

5. When the Brussels sprouts are done roasting, transfer them to a mixing bowl and toss with honey and olive oil (optional) to coat. Then add the toasted almonds, dukkah, and chopped dates (break up any clumps) and stir to combine.

6. Taste and adjust as needed, adding more sukkah for saltiness and smokiness, salt to taste, or honey or dates for sweetness.

7. Best served warm and fresh

• Taste and adjust as needed, adding more dukkah for saltiness and smokiness, salt to taste, or honey or dates for sweetness.

• Best served warm and fresh. Leftovers will keep in a sealed container in the refrigerator for 2-3 days. Reheat in a skillet with a little oil until warmed. Not freezer-friendly.