![Rebecca Morris Pilates Blog](https://i1.feedspot.com/5512186.jpg?t=1677155900)
Rebecca Morris Pilates Blog
9 FOLLOWERS
Learn about all things Pilates with articles and updates from Rebecca Morris Pilates. Rebecca is a Level 3 Mat Pilates teacher in the Benson, Oxfordshire area offering mixed-ability classes. She was first introduced to Pilates after the birth of her second child after being diagnosed with Symphysis Pubis Disorder. Pilates helped her to overcome the issues and she continued to attend classes..
Rebecca Morris Pilates Blog
2w ago
Pilates is your passport to keeping flexible and moving with ease over the summer!
Over the summer period, mat and reformer classes will run with a reduced timetable. All classes are held at Studio One, Nettlebed. Mat classes cost £12 and group reformer classes cost £23. All classes need to be booked and paid for in advance. Please email rebdemorris@gmail.com to book your place.
No classes w/c 26th August
New Term starts w/c 2nd September ..read more
Rebecca Morris Pilates Blog
1M ago
A delicious and refreshing alternative to traditional hummus, this dip makes a lovely addition to a BBQ or with some crudities for a light lunch.
Ingredients
1 1/2 cups of frozen peas (defrosted)
Juice of 1 large lemon
1 tbsp olive oil
Fresh mint leaves (to taste)
70g feta cheese
Salt and Pepper to taste
Method
Add 1 cup of the defrosted peas to a blender jug (if you don't have a blender you could mash the ingredients instead) together with lemon, olive oil, mint leaves and feta cheese. Turn on the blender and lightly combine - this will only take a couple of seconds as you still want so ..read more
Rebecca Morris Pilates Blog
5M ago
This is a colourful and refreshing salad that can be served as a main or side dish. Increase the feta and lentils to bump up the protein levels or add in some salmon and tuna.
Ingredients
220g Green beans, trimmed
2 tbsp lemon juice
1 tbsp red wine vinegar
1 tsp minced garlic
3 tbsp olive oil
300g cherry tomatoes
1/2 can of green lentils or chickpeas
100g feta
Pinch of dried oregano
Salt and pepper to taste
Method
Bring a saucepan of water to boil and cook the beans for approximately 2 minutes until the beans are cooked but still retaining a crunch. Rinse the cooked beans in cold water and th ..read more
Rebecca Morris Pilates Blog
5M ago
Time: Saturday 6th January 10am - 11.30am Location: Studio One, Nettlebed, RG9 5TX Cost: £22.50 per person Suitable for total Pilates beginners or those looking to refresh their technique
Suffering from aches and pains? Would you like to move better? Feel stronger? More flexible? Maybe you have been told by your GP or physio that you should do Pilates but aren't sure what it's all about....
If you are new to Pilates and are wondering what it's all about, or maybe you have attended classes before but would like a refresh of your Pilates principles and fundamentals, then this workshop is for yo ..read more
Rebecca Morris Pilates Blog
8M ago
I started to make my own pesto while I was doing the Zoe Trial. It's super easy to make and you can add in extra herbs, spinach or kale to get your veg count up. This just uses a classic pesto recipe. You will need a hand or electric spiralizer. I have both and prefer my hand one similar to this.
Ingredients
1 good sized courgette
Punnet of cherry tomatoes
Olive oil
Salt
For the pesto:
2 cups of basil levels
3/4 cup of grated parmesan cheese
1/2 cup of olive oil
1/2 cup of pine nuts
2 garlic cloves
Juice of two small lemons
Salt and Pepper to taste
Method
Place all the ingredients for the pes ..read more
Rebecca Morris Pilates Blog
1y ago
Time: 2nd September 10am - 11.30am Location: Studio One, Nettlebed, RG9 5TX Cost: £20 per person Suitable for total Pilates beginners or those looking to refresh their technique
Suffering from aches and pains? Would you like to move better? Feel stronger? More flexible? Maybe you have been told by your GP or physio that you should do Pilates but aren't sure what it's all about....
If you are new to Pilates and are wondering what it's all about, or maybe you have attended classes before but would like a refresh of your Pilates principles and fundamentals, then this workshop is for you.
Within ..read more
Rebecca Morris Pilates Blog
1y ago
Pilates is your passport to keeping flexible and moving with ease over the summer!
Over the summer period, mat and reformer classes will run with a reduced timetable. All classes are held at Studio One, Nettlebed. Mat classes cost £11 and group reformer classes cost £23. All classes need to be booked and paid for in advance. Please email rebdemorris@gmail.com to book your place.
Summer timetable - Mat Summer timetable - Reformer ..read more
Rebecca Morris Pilates Blog
1y ago
The plank is a fantastic exercise with many benefits - one of my favourites - when done well and with good form. In Pilates we aim to do all exercises with good form and technique but with the plank, it is even more important. When a plank's done badly, it's most likely because you are not sufficiently engaging your abs which could potentially lead to low back ache and possibly injury.
I recently completed the McMillian Cancer Research Plank Challenge. the aim of which was to plank everyday for a month and try to get up to 3 mins. As part of this challenge I joined a Facebook group with the ot ..read more
Rebecca Morris Pilates Blog
1y ago
Joseph Pilates believed that, "A man is as young as his spinal column.” “If your spine is stiff at 30,” he once said, “you are old. If it is flexible at 60, you are young.”
This short stretch video is designed to keep your spine moving in all planes of movement - flexion, extension, rotation and lateral flexion. Click on the image or on the link below to access the video:
https://vimeo.com/676578995/f7074ef330 ..read more
Rebecca Morris Pilates Blog
1y ago
Ingredients
2 large Portobello mushrooms
1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp mixed Italian herbs
2 tbsp tomato paste
A ball of mozzarella cheese
Salt and pepper
Wash and dry the Portobello mushrooms and place them on a baking tray lined with silver foil. The stems should be facing upwards.
Pre-heat the oven to 180C.
Combine the garlic, onion power, herbs and tomato paste together in a small bowl.
Spoon the tomato paste into the mushrooms around the stem.
Slice the mozzarella cheese and place it on top of the tomato mixture around the stem and drizzle with oliv ..read more