• Jessica Sowers

Instructor Spotlight: KELSEY EVANS


Meet Kelsey...


Q: What drew you to yoga?

A: I originally took my first class in 2013 as part of my Dancing Mindfulness Facilitator Training. I was also working on my Masters degree in Social Work and completed a Street Yoga Teacher Certification class that focused on facilitating trauma-informed yoga. This was a way to connect yoga with my career. It wasn’t til a coupon in the paper advertising a 30 day unlimited class pass in 2016 got me hooked. I tried as many classes as I could at that time and when the pass ran out, I explored different studios. I noticed more of my own criticisms and judgments coming out as I practiced more and more. My favorite classes were Yin Yoga, which were usually in dimly lit rooms and I felt I could let go and even cry at times. I was also connecting with more discomfort in certain areas of my body and knew that I wanted to learn more about the different poses as to not injure myself in addition to pushing past mental and physical limitations.


Q: At what point did you know yoga was a permanent part of your life?

A: I had an interview at the beginning of 2017 for a job that I thought at the time was what what I was meant to do. I went to a Yin class that night, feeling like I needed to process if changing jobs at this time was the path I needed to take as I felt really anxious. The theme was being true to your authentic self, or that’s how I interpreted the class. I came out of Savasana and my first thought way, “do the yoga teacher training!!”. It came to me the night before the final deadline for the RYT 200 Teacher Training at BodyBLISS.


Q: How has yoga helped you and when you started, did you realize that would be a benefit?

A: I noticed something continuing to draw me back to yoga, from 2013 to now. I think I needed to go through some difficult phases in my life to realize how beneficial the practice of yoga would be. Without the negative distractions that kept me from being who I felt I was always meant to be, I can feel more calm and confident...free.


Q: What is your favorite posture?

A: Child’s Pose


Q: How often do you practice?

A: Daily with my meditation, breathing techniques, and asanas. Yoga has become a part of my daily routine so much that I don’t label it as “doing yoga”, I am living life.


Q: What is your least favorite posture?

A: Downward-Facing Dog


Q: What tip can you share for those starting out?

A: Go at your own pace, explore different classes, and ask questions!


Q: What tip can you share for those growing their practice?

A: Don’t give up, it gets uncomfortable at times but it’s worth the insight and mind/body connection that you will gain.


Q: What is your favorite color?

A: Purple


Q: What is your favorite food?

A: Tacos


Q: Can you share your favorite recipe with us?

A: Taco Crescent Ring


Ingredients:

1 lb ground beef

1 package taco seasoning mix

½ cup water

1 cup shredded Cheddar cheese

2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls

Shredded lettuce

chopped tomatoes

sliced ripe olives

taco sauce or salsa


Directions:

Heat oven to 375°F. In 10-inch nonstick skillet, cook beef until no longer pink. Add taco seasoning mix and 1/2 cup water. Simmer 3 to 4 minutes or until slightly thickened. In medium bowl, mix beef mixture and cheese.

Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.

Spoon beef mixture on the half of each triangle closest to center of ring.

Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).

Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

Don’t be afraid of making this dough-wrapped pastry ring. Just work quickly as you arrange the crescent triangles in a ring on the largest flat baking sheet you have (if you only have smaller baking sheets you can overlap two of them and wrap them together with foil). Placing a glass or metal bowl that is 5-inches in diameter on the baking sheet to help guide you as you create the ring of dough.

Be sure that the meat filling is cooked and cooled a little when you begin laying the pastry dough out. Spoon the filling in an even mound that surrounds the center opening, so there’s plenty of dough to wrap up and over it. Use a small metal spatula or table knife to help tuck the dough in.

For a nice glossy finish to the dough, brush it with an egg beaten with a spoonful of water before sliding it into the oven.

Make a taco-style salad to serve with the crescent ring. Toss shredded Romaine lettuce, halved cherry tomatoes, chunks of avocado, and sliced radishes. Make a creamy dressing by stirring some red or green spicy taco sauce into some plain ranch dressing to drizzle over top.

Don't care for ground beef? Substitute chicken instead.

Kitchens, Pillsbury. “Taco Crescent Ring.” Pillsbury.com, ZergNet, 25 Oct. 2018, www.pillsbury.com/recipes/taco-crescent-ring/a52fade5-13ce-483a-b1d6-55c22aeb5c5a.


Q: Besides yoga, what do you enjoy doing?

A: Dance, watching movies, spending time with friends, my boyfriend and my kitty Milo, crafting, and traveling.


Q: What makes BodyBLISS a unique place to teach/practice?

A:The great instructors and the atmosphere of the two studios. There’s always different events and classes to check out!


Q: Share your favorite quote.

A: “You've always had the power, my dear, you just had to learn it for yourself.” – Glinda ( The Good Witch), The Wizard of Oz.

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