I don’t know what it is. I don’t exercise like I did when I was younger. Who does? I’ve gotten older with creaks and cracks in my joints. Still, there’s just something about when I’m doing yoga. If I haven’t done yoga in a while, some good pops and cracks while I’m doing stretching yoga poses make my blood sugar decrease.
As we age, our joints can't take as much stress and compression as when we were younger. The cartilage between our bones has gotten thinner with less cushion. Yoga practice removes this complication. You use your body for weight and can modify each exercise using less weight if needed.
I love my mat and foam roller. Just like you need to be mindful and listen to your biofeedback during yoga, you really need to pay attention while you use a roller. As you roll up and down your back on the roller, it can provide relief from pressure. This can be the result of nitrogen bubbles that form in joint capsules popping. While you need to be cautious and go slowly and work symmetrically, the endorphin release from these pops is amazing!
Sources: "Why Do My Bones Crack So Much?" Healthline 08/31/2021
"What Causes Your Ankle to Pop?" Healthline 04/27/2020
Another amazing feeling is the taste of this week's recipe. It will help keep you warm after indoor yoga session while we wait for spring to arrive. I appreciate thicker soups this time of year. This butternut squash soup is perfect. You can adjust the thickness to your personal preference. It can also help you lose weight due to its fiber content.
Butternut squash soup
2 tablespoons olive oil butter
1 small onion, minced
1 stalk celery, chopped
1 medium carrot, chopped
1 medium butternut squash, ends cut, halved, & seeded
1 - (32 fluid ounce) container chicken broth
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes
4 cloves garlic, minced
olive oil spray
Preheat the oven to 400°.
Line a cookie sheet with aluminum foil shiny side down; and coat the sheet and butternut halves with olive oil spray.
Cook for 35 minutes.
Melt the butter in a large frying pan. Cook the garlic, onion, celery, and carrots for 5 to 10 minutes until lightly browned.
Pour in chicken broth to cover the vegetables and bring to a boil. Reduce the heat to low, cover, and simmer for 40 minutes. The vegetables should be tender.
Remove the butternut squash from the oven and allow it to cool for 5 minutes.
Remove the skin from the butternut squash and throw it away.
Put the butternut squash and frying pan contents into a blender. Blend until smooth. Add chicken broth to the soup until you reach your preferred consistency.
Return the soup to a large pot or microwave to reheat. Serve & enjoy!
Thank you to all the new members that have joined. You are why I do this. Yes, it’s good for me to eat healthy recipes, I figure I should share them to help out others. Bon appetite!
Please let me know if this week's recipe makes it into your recipe book. Our diet can play a significant role in undermining our hard work. I'll keep working on the recipes to prevent this. If you have a favorite dish, please tell me. I'll create a diabetic friendly version, just let me know by leaving a note below. I've learned how to swap blood sugar spiking ingredients for others with a lower glycemic index. It may take a week or two, but I love the challenge. I'll also work on introducing more recipes to help lower the ceramides in the body. Please comment, like, share, and come back next week for more recipes, ideas, and tips. Subscribe to the website, if you would like weekly email reminders to add more recipes to your recipe book.