Yoga Teacher Training {Ragamuffin Diaries}

News Update: I have signed up for Yoga Teacher Training 200 hr Certification! This is something I have been wanting to do for YEARS, but it's so stupidly expensive and time consuming and I have great angst towards the fact that there is a government for Yoga- though I also get it. So I've struggled with A.) Being willing to spend said stupid amount on Yoga Teacher Training when I'm already an instructor. B.) Finding the right timing in my life to do it. C.) Realizing that there is never a right time to do it...

Because all the things in life are always happening. I have 94 days to take sixty classes and 54 days in the official time frame of the training and seminars. I'll be graduating from this series on April 17th. I will find the time to do it, it will be SO mentally, emotionally and physically challenging but I paid the mulas, now I'm committed. Also within this time frame I will also be balancing:
1.) Becoming an Aunt
2.) Working Monday thru Friday at my desk job
3.) Attending baby shower out of state for new lovely bouncy baby to be.
4.) Traveling to Yuma Arizona to visit my Grannie.
5.) Traveling to Worley, Idaho for a week for a tradeshow (Can I get a WOOT WOOT for Worley Idaho!?)
6.) Attempting to maintain a normal and enjoyable life.

Wish me luck!

Lemon Butter Coconut Crepes {Gluten-Free Goodness}

Warning... this is not an "eating clean" recipe! But it sure was tasty... 

Let me first start by saying that my M.I.L. (mother-in-law) makes some of the best crepes known to humanity. They're fluffy and filled with as-many-berries-as-you-can-stuff-in-it tasty compote. 

And they are OMG good. 

I always looked forward to crepe day at their house- but alas... her crepes are not gluten free, so I haven't been able to enjoy them in well over a year. 

Then I was like... duh Anna... I can make these myself. 

So I did. 

...and here's how I did it!

Crepe Ingredients: 

- 4 eggs (I use big hefty brown cage-free eggs... because it totally does matter)

- 2 tbsp Bob's Red Mill Coconut Flour

- 1/4 tsp vanilla

- pinch of Mediterranean sea salt

Lemon Butter Ingredients:

- 1 tbsp melted butter ( I use Brummel & Brown yogurt spread)

- 1 squirt of fresh lemon

- 2 tsp powdered sugar

Place all crepe ingredients into a small-medium size bowl. This particular recipe made about 3 large crepes. Steven went off hiking into the wilderness this morning so I didn't want to make too many since I wouldn't be sharing. 

Whisk, or blend until liquefied. I prefer to use my Cuisinart Smart Stick Hand Blender/ magic wand. 

I seriously use this magic wand for everything. Protein shakes, smoothies, hummus, guac, and now crepes. 

Crepe batter should look like this: (this is before scraping down the sides of the bowl... make sure you do this) 

Once the batter is ready, pour about 1/4 into a pre-heated, lightly greased 12-inch non-stick pan. 

I grease mine with 1 tsp coconut oil because if I'm able to make my crepes more coconutty, you can be sure that I'm all over that!

Move the pan in a circular motion to make sure that the crepe is thinned out and covering the entire bottom of the pan in a full circle. 

Cook for about one minute and carefully flip the crepe. 

Cook on the other side until lightly browned. 

Remove & cool. 

Mix all Lemon Butter ingredients together and pour onto crepe. Roll & enjoy!

(I dust the top of mine with powdered sugar and drown them in whipped cream... because why not?)