@muscleandmotion: Struggling with balance in your one-legged chair pose? 🧘‍♂️💫 You're not alone. Many face challenges with stability and finding that sweet spot of balance. But, fear not! Here are some tailored solutions to help you master this pose: 1️⃣ Wall Support: Lean against a wall to find stability, then gradually move away as you gain confidence. 2️⃣ Elevated Sit: Start sitting on a chair with cushions, and practice standing on one leg. 3️⃣ Chair Assistance: Use a chair for support, focusing on reducing reliance over time. Want to understand and not just perform yoga exercises? Check out the Muscle and Motion YOGA APP, link in the bio! 📷 #YogaJourney #utkatasana #BalanceAndStrength #YogaTips #YogaLife #Balance #strengthtraining #muscleandmotion

Muscle and Motion
Muscle and Motion
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Thursday 16 May 2024 07:02:29 GMT
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bbrown208
Bbrown08 :
@lk
2024-05-20 19:02:17
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tiktok.ayam
saripdol10 :
We have certainly created man in the best of stature; the Quran 95:4
2024-07-06 03:51:08
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bbrown208
Bbrown08 :
K j. I j. Ii&j j. Juju @
2024-05-20 19:02:14
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the best salad you will ever eat omg— seafood cobb salad inspired by the four seasons Maui 🌺🦞 #saladrecipe #salad #cobbsalad #seafood #summerdinner #summerrecipes  Ingredients For the salad
4 cups butter lettuce, gently torn
½ cup caramelized sweet onion (see method below)
1 cup baby tomatoes, chopped
1 avocado, sliced
½ cup white wine soy-butter shrimp (see method below)
½ cup lobster salad (see method below)
2 large eggs
½ cup marinated sushi-grade ahi tuna (see method below)
4 slices smoked maple bacon, cooked and chopped For the Green Goddess Ranch Dressing
⅓ cup mayonnaise
⅓ cup sour cream or Greek yogurt
2 tablespoons milk, buttermilk or water
1 tablespoon lemon juice
1 tablespoon chopped parsley
1 tablespoon chopped basil
1 tablespoon chopped chives
1 garlic clove, minced
salt and freshly ground black pepper, to taste Instructions 1. Make the dressing
Combine mayonnaise, sour cream, buttermilk, lemon juice, olive oil, herbs, and garlic in a blender or food processor. Blend until smooth and creamy. Season with salt and pepper to taste and chill until ready to use. 2. Caramelize the onions
In a skillet over medium-low heat, melt 1 tablespoon butter with 1 teaspoon olive oil. Add 1 large sweet onion, thinly sliced, and a pinch of salt. Cook slowly, stirring occasionally, for 25 to 30 minutes until deeply golden and tender. Set aside to cool. 3, Boil the eggs
Bring a pot of water to a boil. Gently lower in the eggs and boil for exactly 6 minutes. Transfer to an ice bath and chill completely before peeling. Slice in half before serving. 4, Cook the shrimp
In a skillet, melt 1 tablespoon butter over medium heat. Add 8 peeled and deveined shrimp. Pour in 2 tablespoons white wine and 1 tablespoon soy sauce. Cook for 2 to 3 minutes, until shrimp are pink and just cooked through. Let cool. 5, Prepare the lobster salad
In a small bowl, mix together ½ cup cooked lobster meat (chopped), 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, and 1 tablespoon finely chopped chives. Season with salt and pepper to taste and chill. 6. Marinate the ahi tuna
In a small bowl, combine ½ cup sushi-grade ahi tuna (cubed) with 1 teaspoon soy sauce, 1 teaspoon sesame oil, and ½ teaspoon rice vinegar. Let marinate for 10 to 15 minutes, then drain slightly before serving. 7. Assemble the salad
Arrange the butter lettuce on a large platter or individual plates. Top with caramelized onion, chopped tomatoes, avocado slices, shrimp, lobster salad, marinated ahi, halved jammy eggs, and chopped bacon. Drizzle generously with the Green Goddess Ranch dressing or serve it on the side.
the best salad you will ever eat omg— seafood cobb salad inspired by the four seasons Maui 🌺🦞 #saladrecipe #salad #cobbsalad #seafood #summerdinner #summerrecipes Ingredients For the salad
4 cups butter lettuce, gently torn
½ cup caramelized sweet onion (see method below)
1 cup baby tomatoes, chopped
1 avocado, sliced
½ cup white wine soy-butter shrimp (see method below)
½ cup lobster salad (see method below)
2 large eggs
½ cup marinated sushi-grade ahi tuna (see method below)
4 slices smoked maple bacon, cooked and chopped For the Green Goddess Ranch Dressing
⅓ cup mayonnaise
⅓ cup sour cream or Greek yogurt
2 tablespoons milk, buttermilk or water
1 tablespoon lemon juice
1 tablespoon chopped parsley
1 tablespoon chopped basil
1 tablespoon chopped chives
1 garlic clove, minced
salt and freshly ground black pepper, to taste Instructions 1. Make the dressing
Combine mayonnaise, sour cream, buttermilk, lemon juice, olive oil, herbs, and garlic in a blender or food processor. Blend until smooth and creamy. Season with salt and pepper to taste and chill until ready to use. 2. Caramelize the onions
In a skillet over medium-low heat, melt 1 tablespoon butter with 1 teaspoon olive oil. Add 1 large sweet onion, thinly sliced, and a pinch of salt. Cook slowly, stirring occasionally, for 25 to 30 minutes until deeply golden and tender. Set aside to cool. 3, Boil the eggs
Bring a pot of water to a boil. Gently lower in the eggs and boil for exactly 6 minutes. Transfer to an ice bath and chill completely before peeling. Slice in half before serving. 4, Cook the shrimp
In a skillet, melt 1 tablespoon butter over medium heat. Add 8 peeled and deveined shrimp. Pour in 2 tablespoons white wine and 1 tablespoon soy sauce. Cook for 2 to 3 minutes, until shrimp are pink and just cooked through. Let cool. 5, Prepare the lobster salad
In a small bowl, mix together ½ cup cooked lobster meat (chopped), 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, and 1 tablespoon finely chopped chives. Season with salt and pepper to taste and chill. 6. Marinate the ahi tuna
In a small bowl, combine ½ cup sushi-grade ahi tuna (cubed) with 1 teaspoon soy sauce, 1 teaspoon sesame oil, and ½ teaspoon rice vinegar. Let marinate for 10 to 15 minutes, then drain slightly before serving. 7. Assemble the salad
Arrange the butter lettuce on a large platter or individual plates. Top with caramelized onion, chopped tomatoes, avocado slices, shrimp, lobster salad, marinated ahi, halved jammy eggs, and chopped bacon. Drizzle generously with the Green Goddess Ranch dressing or serve it on the side.

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