Equinox opened yesterday here in Houston and I was dying to go (I have been signed up to join since August)! I knew it was going to a mad house because of diehards like me trying to get started ASAP so I used the Equinox app to signup for my first class- Vinyasa Flow Yoga with the instructor Tom. My thought was yoga would be the perfect class for ‘easing’ back into exercising. This class was more like a headfirst swan dive but I loved it! It was pretty tough but relaxing and calming at the same time! I can’t speak enough great things about Equinox the lobby is amazing, the equipment is amazing, the locker rooms are amazing, the classes are amazing…. I can’t imagine anyone signing and not feeling inspired to go and workout! I know the one in Houston is still building up their class schedule but the one in Boston I went to last year had over 30 classes per day at all different times throughout the day! No more trying to find a gym and building your day around them, Equinox always has a class you can jump into and most of them don’t require that you pre-sign up unless it’s spinning or one of the running classes! They are still offering to waive the initiation fee of $300 dollars if you sign-up before December 22nd so if you have been on the fence up until now it’s time to join!! To book a tour, get more information or sign-up please call or email Ally Totah (firstname.lastname@example.org, 713.582.0599) and tell her I sent you!
Lastly, I am sure you will be seeing a lot of instagram photos of me there soon so make sure you are following me!
Now on to the recipe for today that goes along with those amazing crockpot cinnamon apples from yesterday!! Honestly, you can use this coconut whipped cream in/with any recipe that calls for it and with Christmas coming this would be perfect on top of some hot cocoa!!!
- 1 can of organic coconut milk (full fat)
- 1 tablespoon of maple syrup, grade B
- 1 tablespoon of cinnamon (you can use 1/2 a tbsp if desired I just love a lot of cinnamon)
- 1 teaspoon of vanilla
- **Make sure you get this first part right!! You have to refrigerate the coconut milk can in the fridge overnight (at least) before making this recipe and be sure NOT to shake or move the can around too much because that won't allow the cream to separate! Then in the morning or when you are ready to make the whipped cream open the can and if there is any 'milk' on the top pour it out. Then add the rest of the cream and ingredients into a mixer or bowl with a hand blender and blend until well combine!! I like to place mine back in the fridge for an hour or so before serving but you can eat it right away if desired!
Nothing I love more than the touches of pink throughout my kitchen, I’m sure my husband would agree 😉 All whipped up and ready to serve! Once you are done refrigerating the can of coconut milk over night it takes about 5 minutes to mix and whip everything together! I also love that this recipe doesn’t require anything more than a bowl and won’t take up a ton of container space because the day of christmas container space is extremely valuable! You can even whip this whipping cream up a day or two before the event and have it ready to go in the fridge! since making these recipes I have had a little bowl of crockpot apples with the whipped topping every night for dessert and it has been great at satisfying my sweet tooth without leaving me feeling crappy! I love that these recipes are healthier alternatives to holiday indulging and they don’t make you feel like you are giving something up!!! They are also dairy-free, gluten-free and vegan friendly so you won’t have to stress about what to serve your picking ‘health freak’ friend 🙂 What do you think? Does this recipe sound like something you are going to add to your menu?