TAKE A BREAK
YOGA FOR ALL Tittle & Perlmuter Teams Up for Wellness! In our newsletter last month, we talked about our firm’s outing to a Cleveland Guardians game. This month, we decided to get active ourselves — with yoga! Tittle & Perlmuter teamed up with Shannon Sabol from Grateful Life Health Coaching + Yoga to bring the team a guided yoga session to nourish our bodies, minds, and souls. If you didn’t know, yoga offers many health benefits, such as:
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Improved strength, balance, and flexibility
Back pain relief
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Reduction in arthritis symptoms
Improved heart health
Better sleep
More energy and a better mood Improved stress management
GRILLED HALIBUT WITH ROASTED RED PEPPER SAUCE
Yoga can also increase focus and boost productivity, which is why we love it! At Tittle & Perlmuter, we do everything we can to ensure we give our clients 110% effort and the best versions of ourselves every day, and by taking a short break to fuel our bodies and minds through group bonding activities, like yoga, we do just that. We loved doing yoga together and felt the benefits after just one session. In fact, we enjoyed our class with Shannon so much that we plan to try a guided meditation class with her, too! We highly recommend Shannon’s classes if you want to try yoga, even if it’s your first time. Her classes are donation-based, so you only pay what you want or can. Classes take place at the Solstice Steps at Lakewood Park in the summer, and you can register online at GratefulLifeHealth.com/Yoga .
Inspired by FoodAndWine.com
Celebrate the last month of summer with this light and fresh recipe!
INGREDIENTS:
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1 16-oz jar roasted red bell peppers, drained
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1 tsp kosher salt
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1/4 tsp black pepper
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5 garlic cloves
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1/2 cup olive oil
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1 tbsp sherry vinegar
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4 6-oz skin-on halibut fillets
If you have any recommendations on what activity our firm should try next, we’d love to hear them!
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2 tsp honey
DIRECTIONS:
1. In a food processor or blender, mix bell peppers, garlic, vinegar, honey, salt, and black pepper until smooth. Transfer sauce to a bowl; whisk in oil. 2. Into a large plastic zipper bag, pour 1 cup of sauce; add halibut fillets and seal bag; turn to coat fillets. Let marinate in refrigerator for 20 minutes. Reserve remaining sauce for serving. 3. Preheat a grill to medium-high (400–450 F). Remove halibut from marinade; scrape off excess. 4. On oiled grill grates, arrange fillets and grill, covered, until fish flakes easily, 4–5 minutes per side. 5. Transfer fillets to serving plates or a large platter. Drizzle with reserved sauce. Serve alongside preferred veggies and crusty bread.
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