Five Minute Heart Meditation

During my time at the Institute of Integrative Nutrition, our participation was required in “Coaching Circle” calls. These calls were set up with a leader and seven classmates. During each 90 minute call, one student would be in charge of leading the “new and good” section and one would be in charge of the grounding exercise. Asking people what is “new and good” - no problem. Leading a grounding exercise - a little harder.

When it was my turn to lead the grounding exercise...I was stressed. It seemed natural to lead a meditation as a grounding activity, but it was harder than reading a poem or quote. No one had done a meditation yet, and I could feel the self doubt. Who was I to lead a meditation? At that time, I hadn’t even started yoga teacher training!

I began to search through guided meditations. I needed a meditation that could be meaningful, yet also completed in five minutes. I ended up adapting this heart meditation from The Yoga Deck by Olivia Miller. My classmates loved it, and I have found myself coming back to this meditation when I just have a few minutes and am looking for some calm.

I have included the meditation below.

Before you begin, make sure you are all seated comfortably with a tall spine and gently close your eyes.

Now bring your thumbs and forefingers together to form a triangle over your heart center.

Take two deep breaths. Inhaling to a count of 6 and exhaling fully to a count of 8.

Now lower your hands back to your sides, continue breathing, ask yourself the question: If my heart were planted, what would it grow?

Sit with this question and breath deeply as you visualize an answer or image. If other thoughts come to mind, focus on the visualization and breathe.

Set a timer for 4 minutes.

When the timer goes off, spend 1 minute continuing to breathe and bring yourself back to the present.

I would love to hear your visualizations in the comments!

Xoxo

Lisa

Welcome to Yoga Mats and Place Mats!

Welcome to my blog Yoga Mats and Place Mats! 

A few months ago, I was sitting in a restaurant with my mom, sister and aunt. My cousin was about to open for Jesse McCartney. I was looking for some creative inspiration for my website and blog. We hadn’t been talking about it for long, when my sister said “yoga mats and place mats!”. It seemed like the perfect name for a blog that focuses on wellness, but in particular nutrition and yoga. With that conversation, I was set on my name. Now the only thing left was for me to actually write the blog…

I will take a second to introduce myself. My name is Lisa. I am a yoga instructor, health coach, and swim instructor. My biggest philosophy in life is about 1% health gains (mental, emotional or physical). In my opinion, every small gain to your health is a win and something worth celebrating. My hope is to help individuals make those steps through yoga and health coaching. I’m hoping this blog will be a supplement to those 1% gains. 

I will be sharing meditations, recipes, personal stories, plus other wellness tips and tricks here on Yoga Mats and Place Mats, and I hope you follow along!

Xoxo

Lisa


Roasted Cauliflower

Ingredients: 

1 head of cauliflower, cut into small florets

2-3 tablespoons olive oil

Juice from 1/2 a lemon (reserve the other half)

1/4 teaspoon ground ginger

1/4 teaspoon nutmeg

1/8 teaspoon chili powder

1/8 teaspoon cayenne pepper

1/8 teaspoon sea salt

1/8 teaspoon black pepper

  1. Preheat oven to 425 degrees. Line a sheet pan with parchment paper.

  2. Place the florets into a medium sized bowl. Drizzle with enough olive oil to lightly coat the cauliflower, toss, then add the lemon juice and toss again.

  3. In a small bowl, combine the ginger, nutmeg, chili powder, cayenne, salt and pepper. Season the cauliflower with the spice blend until lightly coated. (There may be extra depending on the size of the cauliflower).

  4. Spread the cauliflower on the sheet pan and roast until slightly browned and easily pierced with a fork, about 20 minutes.

  5. Let cool, and squeeze the other half of the lemon over the cauliflower. Serve warm.

Serves 4-6.  Prep time: 10 minutes, Cook time: 20-25 minutes