The first of hopefully many, Crazy Blonde Life Vision Board Workshops was held yesterday. My friend and vision board expert, Susan Crews led the Vision Board Workshop that was held at Sara-Anne Photography in downtown Burlington. Susan is a wellness coach as well as a certified yoga instructor. She took us through meditations designed to help us focus on our visions for 2017. First we focused on gratitude which is always the most important thing, and then we moved on to thinking about what we wanted to bring into our lives for the new year. I couldn’t have asked for a better day or a better group of women.
Susan Hearn, of Om Shanti Yoga in Burlington came and spoke how our yoga practice can help us to focus on being in the moment, letting go of our anxieties and fears and being content with what is, right now. In yoga, we set intentions for our practice and it’s the same with life. If you set intentions you are more likely to meet them. You know your goal, but not necessarily the path that will lead you there. You will be amazed at how once you set an intention, your mind will realign you or at least make you aware when you are off your path. Making a vision board has the same effect. It is a visual reminder of our intentions.
Susan Crews showed us several examples of vision boards that she has made over the years.
BySuzanne Catering (that’s me and the website for BySuzanne is coming soon) made a delicious lunch for the workshop. We started off with mimosas and the menu for lunch was Butternut Squash Soup, Hoppin John Salad and Gluten Free Peanut Butter Cookies. Keep scrolling for the salad recipe.
Having mimosas before the workshop started.
Preparing for making our vision boards.
We cut words and images from magazines to put on our vision boards.
Lunch! The Butternut Squash Soup was topped with apple chutney and chopped cashews. The delicious salad was just right with the soup. We stopped just long enough to have lunch and visit and then got right back to the Vision Board Workshop.
Sara-Anne (below) was so very generous to let us use her photography studio.
Our finished vision boards!
The next Vision Board Workshop will be held in early fall and I’ll let you know the exact date soon. Susan Crews and I are also planning a Weekend Retreat in the fall so stay tuned for details about that weekend soon because you won’t want to miss it!
- 1 cup cooked rice
- 1 14 ounce can black eyed peas
- 2 cups baby arugula
- 1/2 red bell pepper, diced
- 1 cup diced roasted sweet potato
- 1 teaspoon salt
- Freshly ground black pepper
- 8 ounces bacon
- 1/4 cup olive oil
- 1/4 cup diced scallion
- 1 garlic clove, very finely chopped
- 2 tablespoons sherry vinegar
- 1 teaspoon lemon juice
- 1 tablespoon best quality maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- In a medium bowl, toss the rice, black eyed peas, arugula, red pepper, sweet potato and the salt and pepper together. Set aside.
- In a 10 inch skillet, cook the bacon until crisp. Transfer the bacon to a plate. Crumble and reserve. Pour off most of the bacon fat, reserving about 2 tablespoons for the dressing.
- Over medium heat, stir the scallions into the bacon fat and let them sizzle for about 10 seconds. Let cool slightly and transfer to a small bowl. Add the olive oil, garlic, vinegar, lemon juice, maple syrup, dijon and salt. Add dressing to the salad and serve with the crumbled bacon on top.
- This salad is great for leftovers the next day and can be easily doubled.
There are still a few spots available for the March and April cooking classes (sign up here) so hurry and sign up before they are filled! I’m excited about the possibilities for this week and I hope it’s a great one for you all! I hope you’ve been inspired by our Vision Board Workshop and that you’ll make your own vision board for 2017! Thanks so much for stopping by Crazy Blonde Life! Follow me on Instagram @crazyblondelifeblog!