Instructor Spotlight: STEPHANIE PERRINE
Q: What drew you to yoga?
A: Initially I wanted a "workout", but after my first class and savasana I realized it was so much more than just a workout.
Q: At what point did you know yoga was a permanent part of your life?
A: Probably during my teacher training.
Q: How has yoga helped you and when you started, did you realize that would be a benefit?
A: No, I didn't realize it would but it really has helped me to feel more confident about myself, not only the practice but also teaching (something I never thought I would do). It has helped me manage stress and just feel more confident in my body. It has also helped me to find something that I am really passionate about.
Q: What is your favorite posture?
A: Downward Facing Dog or Triangle.
Q: How often do you practice?
A: I try to practice 4 times per week. Sometimes it's more sometimes it's less.
Q: What is your least favorite posture?
A: I struggle with Dolphin.
Q: What tip can you share for those starting out?
A: Be patient with yourself. Don't worry about what you can't do, be proud of what you can do and don't compare your practice to anyone else’s.
Q: What tip can you share for those growing their practice?
A: Stick with it, keep practicing, and don't be afraid to try new things, you will be happy you did. There is so much more to yoga than just the asana practice.
Q: What is your favorite color?
Q: What is your favorite food?
A: Any type of fruit
Q: Can you share your favorite recipe with us?
A: Veggie Pot Pie Stew
1 tsp olive oil 1 small onion diced
½ pound mushrooms sliced
3 cloves of garlic minced
3 cups veggie broth
½ cup yellow split peas
1 and ½ pounds of russet potatoes cut into chunks
carrots, 1 tbsp of thyme
1 cup of water
¼ cup flour
¾ cup frozen peas
In a large pot about mediums heat saute the onions in olive oil, add mushrooms, garlic, salt, pepper and saute a few minutes.Add the split peas and veggie broth, cover and bring to a boil. let it boil for about 5 mins then add potatoes and carrots. Lower the heat a bit to simmer and cook for 25-30 mins (or until the split peas are tender and potatoes and carrots are cooked. Stir occasionally so it doesn't burn or stick. In a separate cup, mix flour into water to make a slurry. Add thyme, slurry and frozen peas to the pan. Cook uncovered for about 10 more mins, stir often it should thicken.
Q: Besides yoga, what do you enjoy doing?
A: Photography, growing flowers, playing in the dirt, being outside, and traveling.
Q: What makes BodyBLISS a unique place to teach/practice?
A: To me, it feels like home. From the start, even prior to teaching I always felt comfortable and welcomed at BodyBliss. I love that we have all different types of students.
Q: Share your favorite quote.
A: Bloom where you're planted.