ReThrive Yoga & Wellness

ReThrive Yoga & Wellness Nicole MacDonald is a Certified Kripalu Yoga Teacher, Reiki Master, and Social Worker. Often, the path of life is never straight and easy.

Nicole started practicing yoga as she was battling serious physical illness, near-constant pain, and limited mobility. Struggling to find balance, Nicole turned to her practice.

By embracing yoga on and off the mat, Nicole found ways to thrive in body, mind, and spirit. She found her love of teaching through an honest and collaborative approach - working to deliver guidance through compassion.

Founded in 2020, at the heart of ReTHRIVE is rediscovering the ability to thrive. It twists, turns, dips, rises, has road-blocks, and tough terrain. Nicole uses the idea of "Rethriving," to honor those difficulties and hardships that have marked the journey thus far, while working to live joyfully and gratefully with authenticity, and compassion - free of judgement. These feelings inform and guide the core teachings and practices at reTHRIVE Yoga & Wellness, with a focus on body-positive teaching. Nicole believes that every body is unique, and brings that respect into her practice as she helps clients better connect to themselves and their surroundings, as they find healing and empowerment on and off the mat. reTHRIVE Yoga & Wellness offers a variety of online public classes, as well as private individual and group sessions. Start your journey from wherever you are! For more information about services, please visit www.rethriveyoga.com

💭 I asked the Hubinator, “What’s your dream home cooked dinner?” — “Spaghetti, meatballs, and garlic bread,” he replied....
01/21/2024

💭 I asked the Hubinator, “What’s your dream home cooked dinner?” — “Spaghetti, meatballs, and garlic bread,” he replied. My wonderful man of simple pleasures!

✨ Together in the kitchen, we made a beautiful dinner from scratch—the perfect end to a magical Slow Sunday.

🍝 Fresh, handmade spaghetti; homemade garlic bread w/ roasted garlic compound butter; meatballs made from local organic, pasture-raised beef; garnished with cilantro, herb infused EVOO, and homemade freshly grated paneer cheese.

🙏 Feeling very grateful his dream dinner did not entail anything in the realm of fine dining! 🤣😂

✨ Squash & Fennel Galette ✨ With warming amber notes of cumin and ginger, and cooling woody coriander, this savory galet...
01/11/2024

✨ Squash & Fennel Galette ✨

With warming amber notes of cumin and ginger, and cooling woody coriander, this savory galette felt like a love story unfolding in the kitchen.

Thinly sliced squashed layered atop creamy homemade ricotta, sautéed fennel bulb, all being held gently by a buttery beet-infused spelt flour crust. Finished with a drizzle of extra virgin olive oil, fresh thyme, and a pinch of salt.

My heart is fully immersed in a hobbity heaven. 🥰

Thank you for continuing to inspire my creativity. Your wisdom and guidance has helped to make me feel more bold and adventurous in the kitchen! 🙏❤️



“Alone, it’s just a journey. Now adventures, they must be shared.” - The Stranger



Tonight I made a Vegan Beet Spaghetti from scratch, topped with a vegan cilantro-lime pesto, and toasted masala pine nut...
01/04/2024

Tonight I made a Vegan Beet Spaghetti from scratch, topped with a vegan cilantro-lime pesto, and toasted masala pine nuts.

Making fresh pasta at home was a homework assignment I was avoiding like the plague, but it ended up being such a fun experience!

I’ve been so intimidated by fresh, homemade pasta; however, I found myself cackling joyously in the kitchen as my dough was rolling through the Kitchen Aid pasta roller. Flour flying everywhere, beet-stained hands, but man was it fun to see my little pink dough ball transform!

It was not without its challenges, but most definitely worth some active problem-solving, and a little exercise in patience on my part. ☺️

I’ll have to try ravioli next! ❤️

One of my favorite things in my life is repurposing &/or upcycling ingredients. These Mung Slaw Cakes were made in order...
01/04/2024

One of my favorite things in my life is repurposing &/or upcycling ingredients. These Mung Slaw Cakes were made in order to repurpose the slaw made earlier today for a food styling assignment. With 8 thick cakes made from a simple batter mixed with the slaw, two hearty dinners and one lunch were served.

Not a single ingredient wasted. The herb stems leftover from the freshly chopped herbs were used to make a simple cilantro lime chutney. The slaw was used as filling for the mung cakes, the citrus peels were laid out to dry for potpourri, and all the veggie scraps and skins went into the dogs’ dinner tonight.

It is truly a blessing to have no-waste practices as a huge part of my life. As the economy gets tougher, simple things like this can be a life saver, and I’m grateful to live in an area that’s surrounded by a bounty of fresh, organic, and sustainable food sources.

Practicing my food styling/photography, per ANACT homework.  This is so much harder than I thought, and I’m looking forw...
01/03/2024

Practicing my food styling/photography, per ANACT homework. This is so much harder than I thought, and I’m looking forward to any constructive feedback I get during tomorrow’s Q&A session!

I have so much respect for anyone that does this on a regular basis. The nuance, the lighting challenges, placement, props, color, texture, perspective, all balanced with what you want the audience to feel when they view the photo…oh my!! It’s just so much to consider in one shot! I seriously hope the people that do this professionally get paid the Big Cheddar, because you really deserve it! 💰

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West Baldwin, ME

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