Dashworthy Bikini Yoga Challenge - Fish Pose

The next Dashworthy yoga challenge is here! Starting Sunday, May 29 there will be an ocean-themed yoga pose challenge and swimsuit giveaway weekly.

You’re encouraged to take your photos in a swimsuit as well, but it isn’t required! As long as you complete the yoga pose, in whatever you’re comfortable wearing, you will be entered to win one of the gorgeous suits featured in the #BikiniYogaChallenge.
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Dashworthy Yoga with Heather Gjerde | Mermaid

This week in #BikiniYogaChallenge we’re taking pigeon pose to the next level in mermaid pose. We tend to hold a lot of tension in our hips. Surrender in this deep hip opener.

Share your version of mermaid pose using #BikiniYogaChallenge by Saturday, July 24 for the chance to win this fun mermaid-worthy, handmade suit by Naunet Swim. Plus, this week is the final grand prize giveaway yoga mat from La Vie Boheme Yoga!
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Pigeon Pose | Dashworthy Yoga with Heather Gjerde

This week in #BikiniYogaChallenge we’re cooling down a bit in pigeon pose. We tend to hold a lot of tension in our hips. See if you can surrender in this deep hip opener.

Share your version of pigeon pose using #BikiniYogaChallenge by Saturday, July 16 for the chance to win this fun boho print, designer swimsuit by Helen Jon!

I loved seeing your boat poses last week and can’t wait to see your version of pigeon this week!
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Crunchy Kale Recipe | Dashworthy

This oven-baked crunchy kale recipe is one of my all-time favorite snacks and sides! It’s so simple and takes only 15 minutes to make.

I bake an entire bunch and eat the entire thing to myself in one meal – this recipe is THAT good! Ditch the potato chips and instead snack on the kale crunchers next time you get a salty craving.

How-to Make Crunchy Kale:


  • One bunch of organic green leafy kale from the bulk isle (the leaves should be fresh and crisp).
  • 2-3 tablespoons of organic olive oil.
  • Organic garlic granules (I get mine from Sprouts) – to taste.
  • Organic sea salt – to taste.


  1. Preheat oven to 375 degrees.
  2. Rinse kale until water runs clean.
  3. Tear leaves away from the stem into bite-sized pieces. Throw into an over-sized bowl.
  4. Drizzle olive oil over the kale pieces, adding more or less to taste (I like mine drenched!). Toss until coated. Sprinkle with the garlic and sea salt.
  5. Spread kale onto a lined baking sheet into a single layer to allow for maximum crispiness. Bake for 13-15 minutes, removing the pan once the edges start to brown.
  6. Allow to cool, then enjoy! Eat alone as a snack or add to other dishes as a side or topping for a little crunch.

Watch the Recipe Video:

I would love to hear how you end up enjoying this delicious kale recipe in the comments!