Tag: neck tension release

“I love how summer just wraps its arms around you like a warm blanket.”
— Kellie Elmore

I’m keeping it short and savory this July. I’ve just returned from an eight day trip to visit my best friend in my old home town. The road was long, the visit was relaxing, and the temps were just perfect for mid-summer. I think I will always find summer in the high-desert to be comforting. Summers for me, when I was growing up, were all about basking in the sunshine, jumping into sparkling swimming pools, and spending time in cool, cool libraries filled with amazing stories that I would get lost in.

But, I digress! The last half of July will be focused on slow and steady vinyasa flows, cooling breath practices, and a few of my go-to somatic releases for tension in the neck, shoulders, and upper back.

This month’s delicious recipe is a tasty spin on chicken tacos, that gets its inspiration from the heart and brain healthy Mediterranean Diet. And, finally, I’ve put together some fun facts about the birthstone for the month of July. Find them HERE. I had a lot of fun creating some ruby pieces for my little shop–MadeWithMantra!

If you ever have any questions about my classes, wellness coaching, private sessions, or anything gemstone or mala related 😃, drop me an email: claudia@physiquebyfountain.com.

MEDITERRANEAN CHICKEN TACOS

The Mediterranean diet has long been praised for its heart healthy benefits. Think of it as the gold-standard for all diets. This plant and whole-food based diet has been shown in a new batch of 2020 studies, to lower the risk of impaired cognitive function by 45-50%. The Mediterranean diet is big on fruit, veggies, whole grains, legumes, nuts and olive oil. Moderate amounts of dairy, poultry, eggs, and seafood are included. Enjoy a Mediterranean spin on chicken tacos!

1 lb boneless, skinless chicken thigh
1 tsp Italian seasoning
1/4 tsp salt
1/4 tsp black pepper
1 cup cherry tomatoes, halved
1 cup diced cucumber
1/2 cup diced red onion
1/3 cup sliced kalamata olives
1 jalapeno pepper, seeded and finely chopped
1 tbs balsamic vinegar
2 tbs tahini
2 tbs extra-virgin olive oil
juice of 1/2 lemon
1/2 tsp cumin powder
1 garlic clove, grated or minced
3/4 cup prepared hummus
8 tortillas, warmed
1/2 cup crumbled feta
1/3 cup chopped parsley

Preheat oven to 400 degrees F. Stir together Italian seasoning, salt and black pepper. Rub mixture onto chicken. Place chicken on a greased baking sheet and roast until meat reaches an internal temperature of 165 F, about 20 minutes. Let chicken rest for 5 minutes and then slice. In a bowl, toss together tomatoes, cucumber, onion, olives and jalapeno. Stir in balsamic vinegar. In a small bowl, whisk together tahini, olive oil, lemon juice and garlic. To serve, spread hummus on tortillas and top with chicken and tomato mixture. Drizzle on tahini sauce. Sprinkle on feta and parsley.