THE LAST 7 DAYS // SUMMER BUTTERFLIES + YOGA + LEMON ASPARAGUS

 Welcome summer, I've missed you! The changing of the seasons is by far one of Minnesota's best reasons why we all stick around here. The brutal winter months bring fresh air to Spring and now, summer is upon us. 

This past week was jam packed from accidentally / somehow throwing out my neck which turned my high intensity workouts into some careful moving yoga. 

Sydney is such a great workout partner, can you tell? ;) I just recently stumbled upon an amazing site called, oneOeight. You're able to stream tons of amazing workouts from your laptop for $14 per month and it's everything from Level 1 to Level 3. The best part of this website is that there's also recipes, meditation guides and numerous opportunities for travel for retreats. Check it out for yourself! www.oneoeight.com

This week was also filled with fitting in more greens while trying to get this body back in order. Here's one of the best takeaways that you can make in a matter of minutes, lemon asparagus!

Ingredients:

• 2 lb. asparagus, tough ends trimmed and stems peeled
• 1/4 cup extra-virgin olive oil
• 2 garlic cloves, minced
• Zest of 1 lemon
• Salt and freshly ground pepper, to taste
• 1 lemon, cut into 8 wedges

Directions:

Position a rack in the upper third of an oven and preheat to 450°F.

Arrange the asparagus on a baking sheet.

In a small bowl, whisk together the olive oil, garlic and lemon zest. Brush the asparagus evenly with the oil, turning the spears to coat well, and season generously with salt and pepper. Arrange the lemon wedges around the asparagus.

Roast until the asparagus is tender and just turning golden, 6 to 8 minutes. Transfer the asparagus to a warmed serving platter and drizzle with the pan juices. Serves 8.