E X E R C I S E S F O R B A C K PA I N R E L I E F
www.simpleset.net
www.simpleset.net
F OUR P OINT TRUNK FLE XION & E X TENSION Start on hands and knees. Arch your back up to the ceiling as high as you comfortably can, and hold. Then, arch your back the opposite direction as low as you comfortably can, and hold. Repeat 6 times.
SWAN DIVE Lay on stomach with your arms overhead. Press your chest upwards, keeping the muscles in your trunk and legs relaxed. Repeat 6 times.
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Mexican Stuffed Sweet Potatoes
INGREDIENTS • 2 large sweet potatoes • 1 tbsp olive oil
• 1 cup canned black beans, drained & rinsed • 1 tbsp chili powder • 1 tsp cumin • 1/2 tsp smoked paprika • Sea salt to taste
For Garnish • 1 avocado mashed • Tahini • Hot sauce • Chopped cilantro
• 1/4 cup chopped red onion • 1/4 cup chopped bell pepper • 1/2 cup frozen corn • 1/2 cup cooked quinoa
INSTRUCTIONS Preheat the oven to 400ºF. Place sweet potatoes on a baking sheet and prick with a fork. Place in the oven and bake for 40 minutes. Meanwhile, heat the oil in a large skillet. Add the onion and pepper and saute until tender, about 5 minutes. Add corn, quinoa, black beans and spices and cook 2 - 3 more minutes. When sweet potatoes are fork tender, remove from oven and let rest for 5 minutes. Slice in half and place each half on a plate. Top with quinoa mixture, avocado and a drizzle of both tahini and hot sauce. Finish with a sprinkle of cilantro and enjoy! https://www.simplyquinoa.com/mexican-quinoa-stuffed-sweet-potatoes
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