Thoughtful Encounters

Lately, I’ve come to realize how much I value thoughtfulness. I’ve always recognized thoughtfulness, both having it and the absence of it, but not given it much weight past that. But it’s becoming clear to me how important it is.

My very favorite yoga teacher is here in Hong Kong. She has been my instructor since 2005 and I have never found another yoga teacher, here or across the US, that approaches her style. Her classes are well planned, leading from one posture to another, preparing you for the next one. Her style is calming and encouraging, accepting and kind, but the attention she puts into the class flow is really what draws me in.

It really hit me with our recent trip to Bali. We stayed in this little boutique hotel in Ubud called The Purist. With only seven rooms, their attention to detail was incredible. In fact, I’m not big on tipping generally, but there we did, as the service was that outstanding. The staff remembered our preferences and took care of our every need. They greeted us by name, made arrangements for us outside of their normal schedules and made us feel special. And their beautiful setting didn’t hurt.

purist 3 purist

 

I try to remember this when planning an event as well. It’s not about how much you spend, or if all of your decorations are the same colors. It’s the thoughtful touches that really make your party memorable. Maybe it’s wraps on the back of the chairs in case guests get cold. Maybe it’s cold towels on hand on a hot day. Or maybe it’s even as simple as a bowl to toss your olive pits. Those details are the ones that make guests feel cared for and special. And, really, isn’t that what we all want?

Healthy Breakfast

I posted this picture the other day and got asked about recipes. I recently started eating whole foods and needed to change up my breakfast from high fiber cereal to something with more protein.  Now I make up these babies on the weekend and eat them all week.

egg cup 3

 

The egg cups are really easy and would be great for guests. After greasing a muffin tin (I use coconut oil), crack an egg in each cup. Then add whatever ingredients you’d like– I like arugula for it’s peppery flavor, tomatoes, and sometimes a little bacon– then bake for 8-12 minutes at 400 F, depending on how firm you like your eggs. My husband likes to whisk his eggs first then add the extras for more a quiche effect (minus the crust), but it’s up to you. Plan on 2 cups per person. {adapted from this recipe}

egg cups

These oatmeal chia seed muffins are really good, but quite a bit healthier tasting, so you might need to feel out your crowd. But if you use rolled oats, a well ripened banana and fresh blueberries, they might not know the difference. I use dried blueberries to help the muffins last through the week, but you could try all kinds of combinations. {adapted from this recipe}

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cup Whole Wheat Flour
cup Steel Cut Oats
4tbsp Chia Seed
1tsp Baking Powder
1tsp Baking Soda
0.5tsp Salt, Table
1tsp Cinnamon, Ground
2tbsp Coconut oil
1large Egg, Whole
mashed Banana (ripe)
1cup Almond Milk
1tsp Vanilla Extract
0.25 cup, dried Blueberries
1.Preheat oven to 375 degrees. Prepare muffin pan by greasing or lining with paper liners.
2.Mix together chia seeds and buttermilk; set aside. In a small bowl, mash the bananas; stir in egg, oil, and vanilla. Stir in buttermilk mixture until combined. In a large bowl, stir together the whole wheat flour, oatmeal, baking powder, baking soda, salt, and cinnamon; stir in the buttermilk/banana mixture. Blend thoroughly, but do not overmix. Gently stir in blueberries just until distributed throughout the batter.
3. Fill muffin cups 3/4 full. Bake for 20 minutes or until golden.

I usually have 2 egg cups and 1 oatmeal muffin for breakfast and it keeps me going, post work out and starting my day. If you try them, let me know how you like them!